In 2013, Marriott International embarked on an unprecedented experiment to turn one of its properties into a working laboratory for new ideas in F&B, rooms, meetings, events, and more, withan eye toward effecting radical changes that could be duplicated at other hotels if proven successful.
Pastry Chef Toni Roberts has designed frozen treats for meeting groups.
June 29, 2017
The new mobile ice cream cart at theWit Chicago is an inhouse, creative meeting break. As an alternative to typical meeting break bites, theWit provides specialty inhouse ice cream items, such as such as raspberry truffle ice cream bars and minted fudgsicle pops, created by noted Chicago pastry chef Toni Roberts.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.