Mental

How to play Mental

Almost six in 10 (57%) of the sports betting demographic said they bet weekly, with 17% betting on a daily basis. Nearly one in five (19%) said they have outstanding sports betting debts.

Frequent bettors are significantly more likely to report that their betting habits are impacting other corners of their financial lives. Of those who bet daily on sports, 40% say they have debts that they attribute to wagers they made,” the report said.

“Nearly half of all respondents (45%) say they’ve borrowed money to place sports bets, with 13% taking out a personal loan to bankroll their betting and 11% securing funds through a high-interest payday loan,” the report continued.

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This was due to its partnership with Hard Rock Bet in Florida, and the strength of its games powered by Past Motor Racing (PMR). These are expected to normalise in subsequent quarters.

North America continues to be a strong and prominent region for Playtech. US general manager Jonathan Doubilet told iGB’s sister publication GGB in June that it had exceeded its expectations in the region.

Latin America revenue also continued to grow during the six-month period – up 29% to €100 million – driven by customer acquisition from the World Cup in both Mexico and Colombia.

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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.