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The AiA has urged stakeholders of Africa’s gambling sector to collaborate, something the association said will prove increasingly important as the continent’s industry continues to develop.
The AiA has called for collaboration in the form of strengthening cooperation, sharing good practices and maintaining safer gambling at the forefront of policy agenda.
Additionally, the Africa Safer Gambling Week will emphasise the importance of channelisation into legal offerings, with the AiA warning the black market often neglects player protection.
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While simulations and validation exercises had helped Kambi prepare for the traffic and operational demands of the 2026 World Cup, testing could not establish how performance would compare with the wider market once the football began.
Independent analysis by Bettormetrics found Kambi partners either led or shared the lead on measures including time to market, live uptime and bet delay. It also outperformed its B2C and B2B competitors on live uptime in World Cup markets including over/unders on total goals.
“All the testing in the world cannot tell you precisely where you stand against the rest of the market on key aspects of the product,” Lamb says. “It was very positive to see Kambi as a leader in these key metrics.”
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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.
