MARRIOTT INTERNATIONAL
bar concept is no easy feat . But Pilebjer believes Marriott has a meticulous plan for success .
“ I think our key differentiator is that we appreciate there is no cookie-cutter solution for food and beverage , particularly when we look at a continent like Europe where we ’ re looking to be present in over 30 countries and where every single outlet needs to be relevant to that space ,” he says .
“ If you try to use a uniform mould of what a restaurant or bar should look like you ’ re not going to create something that ’ s attractive to the local crowd ,” he continues . “ We don ’ t create food and beverage outlets solely for our hotel . We also position them so that they are relevant to the local market so that local guests will want to come to these outlets .
“ This is at the heart of the strategy : we want to be locally relevant and