Marriott on the Move



Food and Drink

The Year of the Dragon

Posted:01/23/201212:03 PM



2012 is the year of the Dragon. Let the week-long celebrations begin. That’s right, an entire week of brilliant fireworks and colorful parades. It’s truly an amazing spectacle. Think Times Square – but a whole lot bigger!

Our Marriott hotels in Shanghai, Beijing and Sanya, will have ceremonies featuring Chinese drummers and Kung Fu artists. Food is also very important to New Year's celebrations. The Hong Kong SkyCity Marriott Hotel created a unique dim sum dumpling menu in honor of the Dragon.  Each dish is a work of art. 

Chinese New Year Coconut Pudding and Taro and Turnip Cake. 

Loh Hei Chinese Salmon Salad.

Pancake with pan-fried goose liver, sliced pork and chicken liver. 

The JW Marriott Hotel in Seoul celebrates with Korean customs.  Marriott employees wear colorful Korean costumes and hand out traditional treats like sticky rice cakes. 

Marriott hotels are truly apart of the communities they call home.  Like the dragon that represents strength, passion and good fortune, Marriott has strength in its brands, passion in its guests and good fortune for continued growth.  Recently, we signed our 100th hotel in China and are opening one hotel a month during the next three years. Each Asian hotel opening has its own traditional celebration. I dotted the eye of the lion in 2007 when Marriott opened its 3,000th property, JW Marriott Beijing.   Dotting eye of lion - JW Marriott Beijing opening 2007

Later this year, I plan on traveling back to China with my family.   I’ll be 80-years old and I can’t wait to learn more about its customs and help promote tourism.  So, happy New Year to our friends in Asia. Good fortune to everyone.

I’m Bill Marriott and thanks for helping me keep Marriott on the move.Chinese

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"Cake Boss" & Marriott Share Recipe For Success

Posted:12/12/2011 5:29 PM

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Please take a look at the two pictures below.  One is a picture of our original Hot Shoppe in 1927.  The other is Carlo’s Bake Shop in Hoboken, N.J. which opened in 1910.  Don’t they look a lot alike?  

Hot Shoppe and Cake Boss
Buddy Valastro is much more of a character than my father.  He’s also a reality TV star. The TLC television show is called “Cake Boss” and Buddy’s the boss.  There are a lot of colorful moments working in Buddy’s bakery with members of his family.  Even with all the drama, what comes out of the oven is a thing of beauty.   

Our Marriott guests can now taste Buddy's cakes for free when they book a wedding or a special event.  Our hotels in the area are partnering with Buddy Valastro, the star of TLC's “Cake Boss,” until the end of February.  Just like on the TV show, you can go behind-the-scenes to Carlo’s Bake Shop to have a free consultation.  Find out when they’re shooting their next episode and go then. 

I know how tough it is to run a bakery.  I started out in the kitchen and learned a lot of valuable lessons.  But it all comes down to customer service.  Carlo’s Bake Shop knows a thing or two about that. If you’ve ever seen one of their cakes you can feel the passion that they bring to each design.  That’s why people stand in line for hours to reach the counter.

Buddy, thanks for being such a great partner and giving people so much joy and happiness. We both come from families whose businesses and traditions go way back, but I think you’d agree: “the more things change, the more they sort of stay the same.”  These two pictures are certainly proof of that.   

I’m Bill Marriott and thanks for helping me keep Marriott on the Move. 

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Incredible India

Posted:11/02/201110:18 PM

India is truly an incredible country.  There’s something old and something new everywhere you turn.  It’s experiencing tremendous growth and our hotels are right in the middle of it. 

Most people’s impressions of India are not nearly as up to date as the changes taking place there.  They may have been formed in school while watching a long, boring documentary.

In an attempt to dispel some myths and stereotypes, our Indian associates took to the streets and produced their own mini-documentaries.  The things they do and the places they go … well, let’s just say they know where to have fun.


This “local knowledge” is important to our guests.  After checking in, guests want to know the top restaurant or the best yoga class.

So meet our talented, knowledgeable local hotel associates as they take you on a tour across the country to see their new India.  You’ll learn why the country’s tourism slogan fits:  “Incredible India.”

Click on the links below to view the grand openings of our newest hotels –Pune Marriott Hotel and Convention Centre and the Marriott Jaipur Hotel.  We’ll have many more hotel openings in the next few years.

Leave a comment.  I’d like to hear about your favorite India video or destination.

I’m Bill Marriott and thanks for helping me keep Marriott on the Move.

Pune Marriott Hotel and Convention Centre

Jaipur Marriott Hotel 


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'What's Cooking' at Marriott

Posted:10/27/201111:18 AM

BLT PopoversMy career began in the restaurant business.  As the company transitioned over to hotels, I never wanted to lose those roots.  To this day when I visit a hotel, I often go straight to the kitchen to see what’s cooking.

Now you can see what’s cooking by visiting our new website.


It showcases many of our restaurants and bars and gives you the chance to share them with your friends on Facebook and make a reservation on OpenTable, an online reservation system.

We have so many incredible hotel restaurants many run by the world’s best chefs -- Laurent Tourondel, Gordon Ramsay, Kerry Simon, just to name a few. (View the video to see how to works.)

I’m often asked to compile a list of my favorite places to eat. It’s tough to do, like picking my favorite child.  I guess I love them all.  I’ll probably get in trouble for this, but I want to share some of my favorite meals with you:

Order the Tomahawk Ribeye at JW Steakhouse in London at the Grosvenor House.  

You’ll love the New England Sea Scallops at 606 Congress in the Renaissance Boston Waterfront Hotel.

The Brasserie Lipp at the JW Marriott Mexico City makes a decadent dessert, the good old Hot Chocolate Soufflé.

At BLT Steak at Camelback Inn, I recommend ordering kobe and don’t miss out on a popover.

At the Renaissance Blackstone Hotel in Chicago, be sure to order one of the tasting menus at Mercat a la Planxa.

We’ve worked hard to make our restaurants and bars destinations for both out-of-towners and local people.  So, next time you’re looking for a great night out, visit our website, look over the menu and make a reservation.  Bon appetit.

And, please leave a comment on your favorite Marriott restaurant.  

I’m Bill Marriott and thanks for helping keep Marriott on the move.

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The Art of Style at SpringHill Suites

Posted:10/13/2011 4:36 PM

In 1998, we launched a brand designed for the traveler looking for more space and a sense of style.  That brand was SpringHill Suites.  Now, we’ve taken it a step further. 

When you think of space and style, what comes to mind?  To me, it’s art galleries. 

For the last two years, SpringHill Suites has held ArtNight.  Our lobbies turn into galleries filled with works from local artists.  From photography to cartoon drawings, glass sculptures to air brushed motorcycles, the artwork has been sensational. 

Embracing the local arts has not only strengthened our ties within our communities, but also enhanced our guests’ experience, giving them a real taste of the local art scene.  You can view some ArtNight pictures and video on SpringHill's new facebook page.


With all this talent at our hotels, we’re asking artists -- expert or amateur – to design a special edition hotel key card.  The winning submission will be featured on key cards next year at SpringHill’s nearly 300 hotels.  Key cards have high visibility, so be creative.  I only hope our guests will turn them in when they leave.

Anyone 18 years of age or older can submit their key card at  Deadline is November 1st.

We’re already seeing some awesome entries.  I’ll post the winning entry along with other finalists.

I’m Bill Marriott and thanks for helping me keep Marriott on the Move.

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Good Burgers and Good Business

Posted:08/01/201110:56 AM


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I was raised on good hamburgers and I just love a good burger.  It takes me back to my boyhood days and the fun of eating in one of my parents’ Hot Shoppes restaurants.


In-N-Out Burger

When I travel out west, I try to pop into In-N-Out Burger, a regional chain located primarily in California and Arizona in the Southwest.  In-N-Out burgers are great and their “Animal Style” burger really hits the spot.  My father would have loved In-N-Out Burger because they cook their burgers to order and they use the best ingredients. 

Hot Shoppes Car Hop

Back in the heyday of our Hot Shoppes restaurants, our menu had more than 300 items.  We insisted that every selection be fresh and always available.  It was that customer–oriented philosophy that helped make Hot Shoppes successful and laid the foundation for our global hotel business today.

Our attention to detail carries over to our Marriott sales force.  They’ve helped In-N-Out Burger expand in Texas by offering one-stop shopping.  Let me explain.  Our sales representative has arranged for their team to stay at multiple Courtyards and Residence Inns.  We’re the only hotel company that operates this way.  

In N Out   Hot Shoppes Exterior

Before, our corporate customers would have to call each individual hotel to book a meeting or block of rooms.  Now, they can make a single call to one of our sales offices and shop and compare all of our hotels across our family of brands and find just exactly what they need for their business.  

Residence Inn Loves In-N-Out

That’s how our customers, like In-N-Out, told us they want to do business and we listened. 

We began transforming our sales organization many years ago and now have eight offices around the U.S.  It’s changing the game and making it easier than ever for our customers to book our hotels.  We’re selling them the way they want to be sold.

At Marriott, we know a good burger and good customers.  Thank you In-N-Out Burger.  We’re certainly glad we can help you expand your terrific business.  

I’m Bill Marriott and thanks for helping me keep Marriott on the Move.


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Fond Farewell to a Marriott Friend

Posted:07/25/201110:27 AM

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On July 6, the New York Times and the Wall Street Journal published extensive obituaries on my friend, George Lang, one of America’s most successful restaurateurs.

George Lang

George had a truly fascinating and exciting life.  He was born in Hungary in 1924.  He was Jewish and escaped a Nazi forced-labor camp and imminent execution in the Second World War.  He came to New York with no money, but with hopes of becoming a concert violinist.   

When his violin career did not work out, he pursued a career in restaurants.  He worked for Restaurant Associates and was instrumental in establishing the Four Seasons Restaurant in New York City, one of the world’s most famous.  George also established and ran the famous Café des Artistes Restaurant in New York.  He wrote a lot of cookbooks and was one of the most renowned restaurateurs of all time.  

George Lang's Book Cover

When he left Restaurant Associates, we got together.  As we talked we came to the conclusion that it might be a good idea for George to establish a consulting business and I offered us up as the first client.  At that time, we were big-time in the airline catering business.  We just acquired the Qantas Airline account at our London Flight Kitchen at Heathrow.  Qantas flights to Australia were, of course, a long haul and very expensive in first class.  They were charging a lot and expected the highest level of service.

George volunteered to go to London and create a very high-end food service for Qantas in-flight catering.  He not only designed it, he stayed on in the kitchen for many weeks, training the chefs and ensuring that they did an outstanding job. 

When we opened our Marriott hotel in Budapest, Hungary, I was there for the opening and George showed up.  He was there opening a very famous restaurant in Budapest and joined us for dinner.  

He was a great friend and George and I worked together on many projects through the years.  I will miss him.  He made an outstanding contribution to the restaurant industry for over 40 years.  And he certainly helped me out when I really needed it the most with Qantas in London.  

I’m Bill Marriott and thanks for helping me keep Marriott on the Move. 

George Lang Obituary (The New York Times)


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Freshness Is the Key Ingredient at AMP 150

Posted:02/24/2011 9:03 AM

AMP 150 GardenOne of my favorite things to do is to eat and one of my very favorite meals is a big, juicy hamburger – I like them pink, and rare if I can get them that way.  And it’s very hard for me
to pass up a good dessert, especially rice pudding.

When I visit our hotels, I get to experience a lot of different cuisines and dishes from the many fantastic restaurants we have around the world.  One restaurant that I find very unique is AMP 150 in our Cleveland Airport Marriott.  AMP stands for America’s Modern Palate and serves a lot of very reasonably priced small bites to medium sized portions from what the chef, Ellis Cooley, likes to call a garden-focused menu.

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Trying to Set the Guinness World Record for the Largest Thai Dinner Party

Posted:10/27/2010 2:54 PM

Marriott's World's Largest Thai Dinner I'm a meat and potatoes kind of guy, but our guests have very diverse, multicultural and sophisticated tastes, so our chefs are always looking for ways to stay ahead of the latest food trends. Food and beverage has always been a big focus for all our Marriott brands.  Thai food is particularly popular in this day and age, so last Wednesday, associates and guests at more than 100 of our hotels and offices around the world participated in a really unique event.

We all tried to set the Guinness World Record for the largest Thai dinner party.  Thousands of people from all corners of the world sat down to enjoy a delicious Thai meal.  So, while we called this a dinner party, for some of us in the United States, it was more like breakfast or lunch due to time differences around the world.

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Passionate About Dessert

Posted:07/22/2010 4:58 PM
JW Marriott Desert Ridge Pastry Team with their Award Winning Creations It’s no secret that I love desserts.  My favorite job growing up in our company was working the soda fountain at our Hot Shoppe restaurant in Salt Lake City while I was attending the University of Utah.

I used to make what was our best dessert, which was a hot fudge ice cream cake.  It was basically a pound cake.  We’d cut the piece of cake in half – it was about three by three inches square – and we’d put a square block of ice cream next to the lower level of the cake, and then we put the other piece of the cake on top and covered the top with hot fudge.  Then we put a cherry and a big dollop of whipped cream on the top.  You had to be very careful when you put the hot fudge on the cake to leave a hole in the center of the top piece of cake so the whipped cream would stay on the cake and the cherry would stay on the whipped cream, otherwise it would just slide off if it was covered with hot fudge.
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I'm Bill Marriott, Chairman & CEO of Marriott International.

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