EUROPE always a little bit of an unknown .

“ But the one thing you can control is the way that you go about researching , brainstorming , developing , designing , and deciding if this is something that is appropriate to the market and designing it accordingly .”

Tapping into his experience as a restaurant and bar concept consultant , Pilebjer takes a collaborative approach when designing both brand and concept .

By working with a roster of some of the industry ’ s leading food and beverage consultants , interior designers , property owners , and more , Marriott International strives to create a bespoke restaurant and bar concept which adds something different to the current marketplace .

Although such scrupulous research and planning may seem time-consuming , it ’ s a critical aspect of Marriott ’ s strategy .

“ I think that the one thing which I ’ m very , very passionate about , very strict about , is the fact that