While many restaurant chains strive for uniformity, with as little deviation from theme as possible in units around the world, one size does not fit all when it comes to Marriott menus. Just ask Brad Nelson, vice president of culinary and corporate chef for Marriott International Inc. in Washington, D.C. He says he’s responsible for “strategic direction leadership for all things culinary for all brands globally,” which means he oversees food at about 2,900 properties ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com