OPERATIONS I F&B BEST PRACTICES
BREAKFAST BUFFET BEST PRACTICES
• White and stainless steel serving display vessels are neutral and have wider application. White display dishes bring out the natural colors of the food. • Consider contemporary shapes and textures that align will the Marriott Modern aesthetic. Organic shapes often have a more modern aesthetic. • Think about how guests will pick up and eat food. Provide all necessary utensils and condiments and allow countertop space for the placement of lids or covers. • Apply sensible finishing touches; i.e., wax paper between breakfast pastries or wrapping items in parchment paper. Details such as these provide an elevated F&B experience to the guest. • Ensure condiment jars are cleaned daily and maintained throughout service. • Keep same or complementary shapes within a buffet segment. • Vary the height of risers to add interest to the food displays. • Consider functional adjacencies when setting up the breakfast buffet. View the buffet through the eyes of the guest and place items where practical for the most efficient flow. • Simple presentations have visual appeal and draw the focus to the high-quality product. Pay special attention to maintain a tidy and clean display to ensure a well-stocked offering.
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Marriott International Confidential & Proprietary Information
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