MARRIOTT INTERNATIONAL
we go through the feasibility and the concept ideation phase before going into design ,” says Pilebjer .
“ It can be a bit of a battle sometimes but it ’ s important to see the process through and stay consistent with the original concept which has undergone the sound process of market feasibility studies . If you get all these things right , then you can create a locally relevant and beautiful food and beverage outlet .”
As high streets become saturated with food and beverage outlets , Marriott has ensured that it cuts through the noise with its unique attention to detail which puts the guests at the forefront of everything it does .
MULTI-PURPOSE SPACES
Whether guests are working over brunch or going to a romantic dinner in the evening , Marriott understands that different guests will use the space for different reasons .
Therefore , Pilebjer and his team have worked diligently to ensure that Marriott ’ s offerings are multipurpose and transition throughout the day . This thought process impacts how the company designs its spaces and even the type of service that guests may need .
“ That ’ s the difference between accessible and non-accessible F & B outlets : it ’ s having that attention to the detail and following the right steps in
38 June 2018