Travelers staying at Courtyard Marriott are getting a healthy (and delicious) kick in the pants when it comes to the breakfast buffet. The old standards found in hotels and motels across the country (stale cereal, carb-loaded muffins, and yes, the ubiquitous waffle maker) are giving way to egg white sandwiches with havarti cheese and heart-healthy apple-cranberry oatmeal. The move is part of Courtyard's Bistro concept, which aims to give weary business travelers an excuse to stay in when on the road.
The project, being rolled out to Courtyard's 700+ hotels through 2012, brings comfortable, modern accents to once staid hotel lobbies. "Media pods" (small booths where groups of two to four can have a multimedia meeting) and communal tables allow solo travelers to chit-chat with others while checking email or having a glass of wine.
But the big change is the food menu. Open for breakfast, lunch, and light entrees, "The Bistro" has a menu crafted by chefs at the test kitchen in Marriott's D.C. headquarters, combining seasonal dishes with tried and true favorites. We recently got a sneak peak at the menu items, and though there were hits and misses, the food was a significant step above your typical chain hotel fare. A falafel sandwich surprised and impressed this reviewer, both for the fact that it was light and tasty and that Courtyard, whom I know from my days on the road to healthcare marketing conferences, would risk such niche item. The roast beef sandwich sources bread from California's well-known LaBrea bread company, and the Asian noodle salad would have made a perfect fill for that state of hunger that only six hours of airline travel can bring.
Now only if they could work on airline food.
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