OPERATIONS I F&B BEST PRACTICES
EVENING BEVERAGE EXPERIENCE BEST PRACTICES
The standard is that one of the following must be fulfilled: ENOM ATIC WINE STATION • Controls cost by reducing spoilage and better pour controls. • Drives revenue - large guest acceptance to spend more with trade up, higher-end offerings, and small tastings. • Flexibility to utilize tap wines (better cost and yield). • One-time cost of the machine with a small ongoing fee for Argon gas. • Key card activation/posting to folio capabilities. BEVERAGE SERVICE • Leverage Greatroom server(s) and/or bar with the proper footprint and design IN-LOUNGE BARTENDER • During peak times and on peak nights, activate a bar with a bartender in the space. • Drives revenue and controls cost and captures lost “Honor Bar” sales. • Drives sales with additional personalized, higher-end offerings and better pour controls. • Enhances guest experience with an elevated beverage experience and additional offerings.
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Marriott International Confidential & Proprietary Information
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