Las Vegas eateries embrace modern technology as economics fuel industry-wide change

Denise Valdez
·2 min read
4

LAS VEGAS (KLAS) — Some Las Vegas eateries are embracing a vision for restaurants of the future as economic conditions fuel change in the industry.

It’s been nearly four years since the onset of the COVID-19 pandemic in the US. Las Vegas restauranteurs said that the event provided the impetus for permanent change in the food service industry. In the current day, inflation is providing the newest reason for transformation in the field.

DW Bistro, located near Russell and Fort Apache roads in southwest Las Vegas, is adjusting to the times, its owner said. (KLAS)
DW Bistro, located near Russell and Fort Apache roads in southwest Las Vegas, is adjusting to the times, its owner said. (KLAS)

At DW Bistro, Dalton Wilson, founding partner and executive chef at the southeast Las Vegas restaurant, said he can go through 20 to 30 pounds of salmon in 24 hours. According to the DW Bistro’s purveyors, keeping such popular items on the menu and eliminating less frequently ordered dishes allows them to maintain consistent pricing.

Trends accelerated by the pandemic include online ordering. Wilson said the option has been a robust source of business for DW Bistro. Bryce Krausman, owner of the restaurant, said the location has seen the number of repeat customers flourish.

Bryce Krausman, owner of DW Bistro, said smaller menus rule the day in battling economic uncertainty. (KLAS)
Bryce Krausman, owner of DW Bistro, said smaller menus rule the day in battling economic inconsistency. (KLAS)

“We have clients who will come in at night and order the same thing once a week, but they’ll still come in and they’ll still eat during the week,” Krausman said.

Experts said that trends toward online curbside, drive-thru, and mobile order offerings have led to an evolution in food service industry jobs. The modern restaurant requires a cross-functional staff. A server might also pack up meals or take reservations, just to name a few duties. More trends appear to show diners opening up their wallets, opting for more expensive dishes if they sense good value.

Dalton Wilson, founding partner and executive chef at DW Bistro, said takeout has been a robust option at the eatery. (KLAS)
Dalton Wilson, founding partner and executive chef at DW Bistro, said takeout has been a robust option at the eatery. (KLAS)

As for the future, technology rules the day, as experts said diners have become comfortable ordering through apps or using QR codes for menus. Even self-order kiosks are becoming more prevalent as restauranteurs rethink their footprints, favoring smaller spaces and optimization over vast dine-in locations.

Still, Wilson said a personalized experience is paramount at DW Bistro.

“DW Bistro is very, very special to our community, and we want it to stay around as long as possible,” Wilson said.

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