How Courtyard Rolled Out Its New Bistro Bar to 900 Properties
In March, Courtyard by Marriott launched Bistro Bar through its more than 900 properties in the United States. The brand has designed the new dining experience in the evening with key customers, business travelers and, in particular, customers who enjoy new places, new experiences and meet new people while traveling. The newly developed menu of classic American food with a twist incorporates fresh ingredients, seasonal dishes and craft cocktails.
Callette Nielsen, Vice President and Global Brand Leader of Courtyard, Fairfield, Four Points and Marriott’s SpringHill Suites, tells LODGING that the company’s in-house research team has been testing the menu to make sure it stays there. true to the brand. also creating something interesting enough to attract new guests.
“We tested concepts and that’s the one that hit our consumers the most, and then we started developing the menu,” says Neilsen. After a year of driving and tweaking the concept, the brand was ready to deploy it in all Courtyard properties. “We wanted to make sure that when we were alive across the country on March 1, it would be an experience we could all be very proud of and meet our expectations,” adds Neilsen.
The Bistro Bar’s menus are uniform at the 900 Courtyard hotels, Neilsen says. The dishes range from spicy chorizo and goat’s bread to Bistro Burger with grilled aioli and garlic on a brioche bun. Contemporary classic cocktails include Black Cherry Old Fashioned and a spicy seasonal Margarita. To achieve this level of consistency, the brand dedicated the entire conference from its general manager to New Orleans to the Bistro program. “They were able to touch it, smell it, taste it, and it created a lot of energy and enthusiasm,” says Neilsen. The hotels also followed a training process to prepare each employee and ensure that the kitchen staff master each menu item.