NIP AND TUCK

3rd July 2008, 2:26pm

A WELL ESTABLISHED HOTEL GROUP IS INVESTING 120M IN A REFURBISHMENT PROGRAMME WITH A MAJOR PART OF THE SPEND ON FOOD AND EVERAGE OPERATIONS. LES LEONARD MET THE MAN TRAVELLING THE COUNTRY TO ENSURE EVERYTHING RUNS SMOOTHLY

Food and beverages is big business within Marriott and its importance is highlighted at the flagship Grosvenor House Hotel in London where this F&B sector runs at around £30m, which is purported to be the largest of its type in Europe.

Smaller establishments within the group may peak at £250,000 – but the aim of the company is to make sure that guests and visitors to all its 50-strong estate get a "quality offering and value for money".

The man responsible for ensuring this reliable and consistent service for guests from Aberdeen on the east coast of cotland down to Bournemouth in Dorset is Edward Harvey, serving as the company's director of food & beverage evelopment and design.

The 42 year-old who has devoted his career to the hotel service industry says: "As part of the 'Nip & Tuck' refurbishments, we are introducing an extensive range of new dining and restaurant concepts as a major part of our overall upgrade of the food and beverage offering.

"Each new concept is specifically designed to meet the needs and requirements of particular hotel and guest profiles that we have established.

"New restaurants vary in design and food offering, though all reflect a move toward natural, healthy and locally- sourced ingredients, as well as an ambience of casual relaxation.

"Food is a core consideration for our business and leisure markets and consequently a key driver in the venue selection by our clients.

"We have looked carefully at the manner and patterns in which guests like to eat, as well as the types of food they desire. Our new restaurant concepts address every dining experience aspect, from bespoke interiors to exciting recipes and fashionable new staff uniforms".

Brasserie Centrale is designed to give the look and feel of a contemporary French Mediterranean eatery. At London Heathrow, Windsor and Regent's Park it is created to provide "classical and consistent food, enjoyed by everyone, in a rejuvenating and refreshing atmosphere".

Key features include a special 'Wine Wall' focusing on regional varieties with chalkboards identifying particular wines by the glass or carafe.

New Zest lounge bars and eateries primarily focusing on the needs of golf and leisure guests feature at a selection of Marriott's hotel and country clubs, such as Breadsall Priory, Forest of Arden, Sprowston Manor and Tudor Park.

Replacing the Long Weekend concept, Zest offers a second casual dining option for hotel residents with light meals during the day, transforming into a more intimate setting with soft lighting and upbeat music in the evening. 

Source, a third dining concept of grill style restaurants, emphasises fresh, simple and healthy food and represents a move away from what can be regarded as" fussy" cooking with heavy sauces.

Five Marriotts are also gaining bespoke restaurants. In Bournemouth, the Highcliff Grill has seafood dishes to reflect its sea bay location, while the Meon Valley Hotel features dishes of locally sourced ingredients at its 5ive restaurant, named after the five human senses.

The Waltham Abbey's Dahlila provides guests with the "drama" of cooking via an open show kitchen with an emphasis on natural products. In operation at the Tudor Park is Milgate's while cLevel at Portsmouth has a strong emphasis on seafood.

Chats Bar, an informal and stylish location found in Marriott's city centre hotels, serves morning coffee and light snacks while those seeking a more casual dining experience are encouraged by a teaser menu to dine in the adjoining restaurant.

Each Chats Bar features varied table heights and seating as well as communal tables to "create different social environments" including a lounge, fixed sitting area and a bar.

The 'Nip & Tuck' refurbishment programme began last year incorporating 38 hotels nationwide. While some new restaurants are completed and in operation, roll-out will continue until the end of this year.

In the continuing quest to achieve high standards, Edward works in liaison with Gregg Brown, director of culinary development overseeing food offering, costs and recruitment with a cluster of experienced executive chefs based around the country.

Gregg says: "We hold brain storming meetings before chefs return to their regions, to pass on the latest menu message to the hotel kitchens. Individual chefs are also given autonomy to create a bespoke section sourcing local produce using their knowledge of the area.

"In this way we develop core menus ensuring Marriott customers continue to be offered meals of consistently high quality; simple, fresh, chef-crafted food.

"The menu for the hotel restaurants, feeding off into bar and room services, has top sellers of UK-sourced steak and lamb with a unique Marriott sauce, while fish such as bream and king prawn seafood is simply grilled and easy to serve – while being light and healthy".

Backing up Gregg's comments on serving fresh local produce, Edward says: "We have a partnership with our suppliers who understand Marriott's operations and have nationwide distribution facilities.

"We ensure they are accredited and indemnified, so that we are covered – it's important for the Marriott brand to be protected with customers guaranteed same high quality offering.

"Like most operators, we are conscious of provenance and making sure that we are cutting down on food miles. Our butcher is based centrally in Derbyshire but has centres for distribution at locations across the country.

"If we need steak, say, for a Burns Night in Scotland, we don't want meat travelling all the way from south coast farms. Similarly with our vegetables, our supplier is in the middle of the country with venues across the nation.

"We are in touch when it comes to sustainable fish supplies, purchasing ours through Grimsby with the distribution from other channels and not the east coast port".

Marriott was one of the first hotel groups to become trans fat free last year. And although there is not a nutritionist on the pay roll, company chefs are mindful of customers' increasing search for balanced diet dishes.

As regards staffing – Marriott has between 8-9000 employees – Edward says the issue presents a challenge but he has the added benefit of the company's renowned reputation as a sound employer.

He described the training for associates – the company name for staff – as  "phenomenal", saying they invariably enjoy a long-term tenure with the company being "greatly involved as part of the family". "Sometimes students working for us seasonally will want to return to their home towns and this is one of the reasons for staff turnover. But we have capability assessments and generally staff seem satisfied with Marriott as an employer". Looking to the future Edward, who has been with Marriott for four years, says: "The company is in a strong position – as illustrated in the latest set of results this year – and currently standing up well to the economic problems".

He has held a similar post with Grosvenor House Hotel while serving with Hyatt and Jumeirah International, gaining experience at the Savoy, Carlton Tower and in Tokyo and Hong Kong.

Born in London and brought up in Shropshire, the young Edward studied hotel management at Westminster College where he gained a passion for food & beverages.

When getting a break from his hectic work schedule, he enjoys running and completed this year's London Marathon. He also has plans to cycle from London to his home county of Shropshire following the Great Union Canal.

Marriott's heritage can be traced back to a soft drink stand opened in Washington DC in 1927 by J. Willard and Alice S. Marriott.

The International leading Lodge Company now has 3000 hotels in America – where it is based in Maryland – and 66 other countries. There were 150,000 employees on the pay roll at the end of 2007.

The UK division has 50 properties and four in Ireland. The Renaissance brand has three in the UK and one in Ireland while Courtyard has two in the UK and one in Ireland. For details: www.marriott.co.uk