SESSIONS SPONSORS Meet the Design Team Behind Sheraton's Transformation SUNDAY // 11:00 AM - 11:45 AM Marriott Intl. R+B "Sustainability Making it a Reality" MONDAY // 11:00 AM - 11:45 AM Deploying Digital in the Built-Environment SUNDAY // 12:00 PM - 12:45 PM Designing for Multiple Brands MONDAY // 12:00 PM - 12:45 PM The Recipe for Success SUNDAY // 2:00 PM - 2:45 PM F E AT U R E A R E A S P ONS ORS FACE2FACE in a Designed Space: Marriott globaldesign MONDAY // 1:00 PM - 1:30 PM THE COMMEN T THAT L AU N CHED THE CO N C E PT : Matthew Von Ertfelda's [senior vice president of food and beverage] observation that, "F&B is an art form," gave us our starting point. Food and drink fulfill a basic need, but they do so much more. They're essential reasons people gather. Matthew envisioned a space that would tell the story of how the artisans on Marriott's culinary and beverage teams around the world delight guests' palates and encourage them to connect over the perfect meal or drink. His idea was to use design as a showcase for the fare and that sense of coming together to share a great experience. HOW THEY MADE A GAL L ER Y AP P R OACH WO R K W ITHOUT AN ARCHI TECTU R AL LI F EL I N E: Sometimes having no ceilings or wall is a plus. Jason Millhouse wanted to create a deliberate path for the guests to move through the space. We took advantage of the fact that we didn't have structural walls to create specific portals and openings into and out of the lounge. That reinforced a pattern of movement so that guests can understand the story behind the space. W HAT MADE THE L I G HT B U LB G O O N FO R T HE B E AC O N : David Kepron imagined a piece that addressed the current age of digital visual engagement. The goal was to make this digital entry beacon visible from nearly anywhere on the trade fair floor-which, at 12-by-20 ft., it is. It functions almost as a cover to a book. W HY THIS A GOOD DESI G N LAB FO R THE MAR R IOT T T E A M: We always use this event to test how we use products in new-not everyday. Brenda Kuhn worked with our vendors on multiple co-creations which aim to wow our guests. THREE ESSEN TI ALS FO R SER V I N G U P SU C C E SS F U L F & B IN T E R I O R S Merchandizing, communing and a smashing bar. PR O D U CT S P O NS OR PR O D U CT CO NTRI BUTOR MTS Seating 39