Roberto’s Ristorante in Trump Plaza serves authentic northern and southern Italian cuisine.

Premier Business Partners:

Paris Produce Co. Inc.

The Trump name is a lot to live up to, and Tony Sanza’s job is ensuring the dining options at Trump Plaza Hotel and Casino in Atlantic City, N.J., does. A veteran of the Trump organization since 1988, Sanza worked his way up from his first position as a busboy at the Trump Castle property to his current job as director of food and beverage operations at one of Trump’s flagship buildings.

Even though his current position puts him near the top of the operation, Sanza says the experience he’s accrued at every step along the way has been equally important.

“I’ve worked my way through the whole gauntlet, you could say,” Sanza says. “It’s been a tremendous experience, knowing what your customers need and what your employees go through trying to serve the customers, [and] I can relate to every aspect.”

As one of the premier destinations in Atlantic City, Trump Plaza draws devoted repeat customers, as well as first-time tourists. As such, Sanza is tasked with attracting new customers through consistent quality and retaining the old guard with something new once in a while. Complacency not only doesn’t exist at Trump Plaza – it can’t exist.

Even though Trump Plaza is blessed with one of the best spots in the city and one of the most recognizable names in the business, Sanza says the hotel can’t afford to rest on its laurels. “We are in the center of it all,” he says. “As soon as you come off the Atlantic City Expressway, we’re right in front of you. You can’t beat our location.”

Nevertheless, the focus is on constant renewal and improvement. Sanza says the Trump Plaza recently redid its entire casino floor and is looking at expansions like its sister property, Trump Taj Mahal. “[We are focused on] changing out the property from top to bottom,” he says.

Trump Plaza offers guests numerous fine dining and casual options, both originals and well-known favorites. Among the choices available to guests at the hotel are Max’s Steakhouse, offering classic steakhouse fare in a classic atmosphere, and Roberto’s Ristorante, a sampling of authentic northern and southern Italian cuisine overseen by authentic Italian Executive Chef Antonio Campaniello.

Casual dining options are no less impressive, with highlights including 24 Central Café, “an upscale dining outlet in a casual atmosphere,” according to the hotel, and The Broadway Buffet. More familiar names found at Trump Plaza include Rainforest Café, Arthur Treacher’s Fish & Chips and Starbucks.

Changing It Up
Sanza says the philosophy he brings to the hotel’s food and beverage operations is one of continuous improvement. Given the fact that it has a loyal clientele who comes in on a regular basis, Trump Plaza doesn’t allow the menus at its restaurants to become stagnant and predictable.

“We don’t believe in being dormant,” Sanza says. “We like new experiences, and we’re constantly researching new experiences.”

The menus in the hotel’s fine dining restaurants are revised twice a year, Sanza says. In addition to taking input from its regular customers, Sanza also travels up and down the Eastern Seaboard, visiting restaurants once a month to pick up on the latest trends.

Even taking a looks around Atlantic City usually yields some interesting results, he says.“Mostly in the city here, there’s tons of things.”

Keeping its regular customers happy means going above and beyond the call of duty to give guests extra-special treatment.

Reevaluating Recreation
The general downturn in the economy has not gone unnoticed in Atlantic City, Sanza says. “A lot of people … think they can’t afford [to eat here], but we’re designed to fit the economy that’s out there right now,” he says.

To draw people to Trump Plaza, he continues, the hotel has to change its promotions. “Don’t just give them what they want, give them what they need,” he says. Promotions based around gas cards and early bird specials in the hotel’s fine dining establishments have helped the hotel continue to draw visitors, and Sanza says it will take a concerted effort by food and beverage, marketing and player development at the hotel to keep them coming.

“We have to wow them and show them we care, because they have choices,” he says. “We literally have to go out there and get them.”