I was in D.C. for Courtyard by Marriott's Behind-The-Bistro Experience. Eight food and travel writers were invited to go inside Marriott Headquarters and Test Kitchen for about three hours to find out why the fast casual hotel food & beverage concept is working for Courtyard, why other hotel chains are adopting this trend, and what really goes into the food selection and recipe creation. We sampled 8-10 menu items (listed and pictured below), including some potential items Courtyard is contemplating for the fall.
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