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About Undefeated Xerxes
“Standing still was not the responsible choice,” Nally said when the market launched. “Albertans were already gambling. What we’re putting in place is a regulated market that will put player safety and player responsibility first.”
“At the end of the day, this is not about revenue. This is about channelization,” Nally added. “How much of that black market can we channelize into the legal, regulated market?”
According to Nally, approximately 70% of online gambling in Alberta occurred through unregulated operators prior to the July 13 launch, with the remaining 30% flowing through Play Alberta, the province’s sole legal platform at the time.
About Undefeated Xerxes
Wilson expects others to follow.
For Wilson, the bigger point is not who else may follow, but why operators need these tools in the first place. Splash Tech was built to help operators make existing content portfolios work harder, using free-to-play experiences and a supplier-agnostic jackpot engine to drive engagement, retention, cross-sell and lifetime value across casino, sportsbook and third-party content.
Jackpots and free-to-play may be very different propositions, but Wilson judges both against the same unromantic measure: whether they produce value for the operator.
What is Undefeated Xerxes?
Stix Asia—the 18,000-square-foot food hall replacing the former Sundry food hall at UnCommons in southwest Las Vegas—announced its first three restaurants this week, all of which began in Tokyo: Ginza Bairin, founded in 1927; the Ramen Bario ramen spot; and Nanamusubi. The food hall is expected to open over the winter with a dozen concepts representing cuisines from around Asia.
K Ssam Bap—a Korean restaurant in the mini-mall at 3909 W. Sahara Ave.– was reportedly closed by the Southern Nevada Health District (SNHD) for the second time since it opened just a year ago.
According to SNHD records, a routine inspection on Thursday, Sept. 10, cited the establishment for 16 health violations resulting in 58 demerits. Infractions included improper food cooling, un-sanitized food contact surfaces, improper storage temperatures, and adulterated or spoiled food items.
