One-third – or $15.2 billion – of the commercial casino industry's revenue in 2010 came from non-gaming sources, including food and beverage sales, hotel operations, retail, entertainment, and meetings and conventions.
At Mandalay Bay’s award-winning Mix in Las Vegas, chef/owner Alain Ducasse is the inspiration behind the Monte Carlo-style baba au rhum, rum-soaked yeast cake served with vanilla whipped cream dipping sauce. Another culinary legend working the Las Vegas scene is Hubert Keller, who is redefining how dessert can be classically simple at his popular Fleur restaurant. The sweets menu at Fleur includes tiramisu with mascarpone, chocolate and orange-raspberry biscotti.
According to the report, 566 casinos in 22 states supported about $125 billion in spending and nearly 820,000 U.S. jobs in 2010. Taking all lines of spending into account, commercial casinos directly generated $49.7 billion in consumer spending and about 350,000 jobs, with salaries and benefits totaling nearly $15 billion in 2010. When indirect and induced impacts are taken into account, the industry supports an additional $76 billion in spending with suppliers and other businesses, and more than 470,000 additional jobs.
Of the previously mentioned roughly $125 billion in spending supported by commercial casinos in 2010, about two-thirds of this activity was generated in the host and surrounding counties and about one-third was generated in other counties across the U.S.