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F O O D A N D B E V E R A G E

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Food and beverage is a key part of creating a positive and memorable Greatroom experience. Enjoying satisfying, creative and healthy food and drink offerings are important to the status-driven Discerning Master Blender. Our guests define what “healthy” means, so it could be locally sourced, organic, farm-to-table or another nontraditional definition of healthy.

V A L U E P R O P O S I T I O NGather the hotel team together. Consider what makes YOUR Greatroom experience distinctive.

C O N S I D E R : •WhatisitaboutyourhotelGreatroomexperiencethatencourages

repeat business?

•WhyshouldaguestspendtimeandmoneyinyourGreatroom?

•Developanddocumentaplantodriverevenueandenhancetheguest experience through food, beverage and service.

•Reviewmenupricing.Avoid“nickelanddiming”guests.

•Pricethemenubasedonthelocalmarketasopposedtopricinglikeahotel.

•Ensuremenuitemsarepricedtosell,drivevolumeandincreaseaveragecheckwith incremental sales.

RESTAURANTPLAYBOOK:https://extranet.marriott.com/mgs/common/lodging-operations/food-and-beverage/restaurants/the-restaurant-playbook.html

P L A Y B O O K

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5 | 1 0 | 2 0 M E N UFood is critical to the Greatroom and should be prepared with skill and style. The menu must have clearly identifiable sections that incorporate the “5|10|20” philosophy allowing guests to tailor food choices to suit their mood or situation. The terms 5, 10 or 20 are not required on the menu, but should be used to guide menu development.

5 | S N A C K S F O R Q U I C K S E R V I C E Amenuitemthatmayormaynotrequireaculinaryassociatetocookorfinishthe order. Ideally, these items can be delivered to the guest within five minutes of ordering.

Examplesofalternativemenuheadings: •Snacks/BarBites •Nosh •QuickBites •ToBegin

1 0 | I T E M S T O S H A R EMenu items designed for sharing. They are comforting, recognizable bar-friendly foods that complement the drinks being ordered. They should incorporate local and seasonal products. Ideally, these items can be delivered to the guest within ten minutes of ordering.

Examplesofalternativemenuheadings: •Sharable •Sharing •ToShare •SocialSharing •SmallPlates •Bites

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2 0 | E N T R E E S / K N I F E & F O R K Menu items designed to be more substantial, such as a burger, salad, or similar casual entree. They are individual diner-driven, but can have the flexibility to be shared. Ideally, these items can be delivered to the guest within twenty minutes of ordering.

Examplesofalternativemenuheadings: •Savor •BigPlates

D E S S E R T SDessert selections should complement the menu, with a minimum of two desserts designed for individuals or sharing.

Examplesofalternativemenuheadings: •SweetBites •Sweets •Dessert

BRANDSTANDARDhttps://extranet.marriott.com/marriottstandards/openMultipleDetail.aspx?id=3687

RECIPEDATABASEhttps://extranet.marriott.com/mgs/common/lodging-operations/food-and-beverage/culinary/global-recipe-database/default.html

B R A N D S T A N D A R D

R E C I P E D A T A B A S E

F O O D A N D B E V E R A G E 5 |1 0 | 2 0 M E N U

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B E V E R A G E P O R T F O L I OHotels must follow guidelines relating to core and optional beverage products issued as partoftheannualGoldStandardProgramupdates(optionalforfranchiseproperties).Propertiesshouldfollowcontinent-specificguidelinesandrequirements.

B E V E R A G E •FollowtheBarArtsprogram,includingfreshjuiceforallcocktails,

measured pours and recipes, wine preservation and product knowledge.

•Showsomestyle.Shakecocktailswithvigorandconfidence.

•Pourcocktailsandwinewithfinesse.Mixcocktailsontopofthebarin stylish mixing glasses.

•Usebartoolsproperly(e.g.,mixingspoons,Hawthornestrainers, julepstrainers).

•Considerthebackbarasellingtool.Designitsothatpremiumproductsareshowcased to attract guests’ attention in the same way a retail designer would merchandise shelves.

•Beknowledgeable.Havestoriesthatcanbesharedwithguestsabout different products or favorite cocktails.

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B E V E R A G E M E N U D E V E L O P M E N T •Createawell-balanced,interestingbeveragemenuwithdocumentedrecipes.

•Lessismore.Cocktailmenushouldhavenomorethan10-12cocktails.

•Morethan20beersorwinesbytheglassistoomany,unlesstheyarespecificto the concept.

•Incorporatelocalcraftbeer,localwinesandmicro-distilleriesintothe beverage offering. These add local interest and should be embraced and promoted. Conduct regular taste panels to build product knowledge.

BARARTS,BEVPROGRAMhttps://extranet.marriott.com/mgs/common/lodging-operations/food-and-beverage/beverage/bever-age-training/bar-arts/default.html

GLOBALRECIPEDATABASEhttps://extranet.marriott.com/mgs/common/lodging-operations/food-and-beverage/culinary/global-reci-pe-database/default.html

GREATROOMSTANDARDhttps://extranet.marriott.com/marriottstandards/openMultipleDetail.aspx?id=3687

G R E A T R O O M

R E C I P E D A T A B A S E

B A R A R T S / B E V

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L O C A L I N F L U E N C EThe MH target guest is interested in and curious about regional and seasonal food and beverages.

•Regionalproductsshouldbeshowcasedwhenandwhereappropriate.

•“FoodandBeveragewithastory,”giveshostssomethingtotalkabout and upsell.

•Considerorganizingvisitstolocalproducersforhoststogettoknow their stories and their products.

•Adjustmenusseasonally.

•Includeregionalandseasonalitemswhenappropriate.

K N O W Y O U R M E N U •Conductdailytastepanelstoimproveproductknowledge,encourage upselling and motivate the team. •Removemenuitemsthatarenotselling.Don’thesitate–thefoodandlabor

cost to prepare items that do not sell may exceed the cost of printing new menus.

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S T Y L E

AtMarriottHotels,itisoftensaid,“Successisneverfinal.”ThismantrashouldbebroughttotheforefrontoftheGreatroomexperience.Whetherit’smenudesignandlanguage, plate presentations or cocktail shaking, it is critical that the bar and culinary teams are perceived as skilled professionals.

•Goodisnotgoodenough.Pushtothenextlevel.Createprideinthe Greatroom, the product, host showmanship and service.

•Hostsmustpresentthemselveswithskilledprofessionalismandgrace.

•Platepresentationsshowcasethecreativityofthefood,enhancingthe culinary experience

•Drinksarepouredwithfinesseandstyle,theservingpresentationispartof the guests’ experience.

•Allitems–frommenus,uniformsandglasswaretotheoverallGreatroom environment–mustbefreeofanyimperfections.

•Menusmustbecleanandpristine–notears,ripsorstains.

•Uniformsmustfitwellandbecleanandcrisp.

•Plates,glassware,etc.mustbefreeofanychips,dentsorscratches.

•TheGreatroommustbeclean,organizedandfreeofanyvisiblewear and tear with all things in working order.

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S U B S T A N C EHighqualityingredientsandfooddeliverssubstancealongwiththestyle.Wesuggesta careful analysis of menu performance is done regularly to ensure maximum profitability.

•Delivervaluethroughhighqualityfoodatcompetitiveprices.

•Servewell-made,tastycocktails.

•Ensurethatmenucontentfollowsregionalandbrandspecificguidelines.

•Runsalesreportsmonthlytoreviewsalesmixandidentifyany potential opportunities.

•Conductmenuengineeringanalysisatleastquarterlytoassessthe relativestrength/weaknessofmenuitems.

•Utilizemenureportstomonitorsalesbytimeofdaytodeterminepotentialopportunities and drive revenue.

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P R O P E R T Y P R O M O T I O N S | E V E N T S | A C T I V A T I O NSharing expertise through wine tastings, craft beer tastings or seasonal food pairings is a great way to engage guests and impart knowledge.

•Happyhoursorothertargetedpromotionsfillsoftareasandlowtimes,and drive traffic to the Greatroom.

•Specialeventssuchassportsgameswithfoodandbeveragepromotionscan attract guests.

•CreateaweeklyeventsuchasWednesdayWineTastingtobuilda local following.

•Createfoodandbeveragepairingsthatsupportthehotel-specificvalue proposition(forexample-regionalsummeralepairedwithminilobsterrolls).

F O O D A N D B E V E R A G E P R O P E R T Y P R O M O T I O N S