Several years ago, F&B leadership at Marriott noticed an evolution in the responses to guest satisfaction surveys. In particular, the Residence Inn guest increasingly reflected national food trends, with a desire to eat healthy, yet at the same time, to eat fast. Knowing it was time to update the brand’s breakfast menus, the team began discussions with dieticians. They looked at the competitive landscape, which included restaurant chains such as Panera. They developed focused consumer surveys; they dined with franchisees. They test-marketed at 17 hotels. (click to read more)
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