DESIGN I SCHEMATIC REQUIREMENTS
BACK OF HOUSE/ PANTRY
A pantry is optional for locations where the hotel kitchen and/or restaurant is within 100 feet of the M Club Lounge. If M Club is not within 100 ft, a pantry is required. STORAGE & REPLENISHMENT Consider storage opportunities in the pantry area to provide back-up items for dishware, bulk food items, liquor, and to-go cups and containers. Cabinets should have locking capability. Cabinetry in optional pantry provides convenient replenishment opportunities. Leverage efficiencies through adjacent location of F&B items. SERVICE DISH AREA & TRASH DROP Provide dish drop bins area for dishes, glasses and silverware and trash cans for refuse. This area should be integrated in such a way that the bins can easily be removed and swapped when full. Dish area should be located adjacent to the trash drop. GUEST FACING DISH AREA & TRASH DROPS If M Club is unmanned, a guest use station can be appropriate. It should be considered as part of a flow diagram. They should be integrated into a piece of millwork, not within direct view of dining guests, to provide the appearance of an intentional element.\While integrated and subtle, the trash and dish areas should be placed intuitively for guests to locate when they choose to bus their own items. LOCATION If pantry is needed due to extended distance from Greatroom or restaurant, locate it away from primary member areas. While pantry should be accessible to staff, consider design strategies that will conceal backof- house operations from members’ view. The design should be aesthetically pleasing to maintain an overall elevated experience
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Marriott International Confidential & Proprietary Information
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