DESIGN I SCHEMATIC REQUIREMENTS
F&B BUFFET All M Clubs will have an Island buffet to handle food and beverage offerings. The overall look and feel should follow a high end residential kitchen concept. The design of the buffet should allow for an open concept with aesthetically appointed display/storage solution for dishes and closed storage for other service elements. In M Clubs without an adjacent Greatroom, the buffet must be large enough to accommodate breakfast service. In M Clubs where guests will utilize the Greatroom buffet, the Lounge buffet can be smaller to provide service for snacks and lighter F&B service throughout the day and evening.
FINISHES Finishes of the F&B station should reflect the Marriott Modern design aesthetic while also considering durability and maintenance.
STORAGE Consider integrated open and closed millwork storage for plates, bowls and glassware on the buffet. This provides easy access for guests during meal periods and for hosts to restock.
RESIDENTIAL CONCEPT Design concept for F&B station should have a high-end residential look and feel.
EQUIP MENT Locate self-serve beverage stations and equipment near the F&B buffet. Consider integrating hot holding and refrigerators below the station counter.
LIGHTING Decorative overhead lighting creates focus on the primary F&B element. Adjustable downlights highlight the bar setup, hors d’oeuvres, or buffet and zoned dimming addresses the lighting needs as the day progresses.
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Marriott International Confidential & Proprietary Information
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