In this week’s episode of Swin TV one of our general manager’s Brock shared some exciting announcements regarding changes to the food and beverage offerings here at the property. The entire team here at Swinomish Casino and Lodge want to thank guests who took the time to provide feedback and input as we looked to you to help shape the future of the food and beverage offerings on property.
Brock announced that the 2 Salmon Café will be closing on May 29th, and that the last day of the Boomin’ Tuesday Buffet will be May 23rd. He assured guests that all other aspects of Boomin’ Tuesday (the slot offer, keno, points multiplier, and hot seats) will remain the same.
He went on to announce that the new Boomin’ Tuesday dining options for guests 50 + will be a buy one get one free option that guests can order off a special menu from 10 Sports Bar. In order to ensure the Sports Bar can handle an increased volume of diners the Sports bar will receive a new and expanded kitchen and 94 additional temporary seats. 66 of the newly added seats will be non-smoking and located in the great hallway across from Moka Joe Coffee.
The newly expanded kitchen for the Sports Bar has been a long needed addition that will allow the Sports Bar to offer increased menu variety, serve guests in a more efficient manner, and provide better support to other food and beverage outlets on property. While the newly added seats at the Sports Bar are temporary, an addition of more permanent seating to the Sports Bar is a planned part of the construction project that will begin later.
All buffet team members will have the opportunity to immediately transfer to new positions within the food and beverage department if they choose to do so, and will have opportunities for advancement within a newly expanded food and beverage department that has already seen 3 key promotions to leadership positions, including Corey O’Neil to Executive Chef.
If you have any questions please visit swinomishconstruction.com as we will be updating it throughout the process as soon as new information is available.