Changes in store for F&B menus | hotelnewsnow.com

As Brad Nelson sees it, tastes change with the turning of the seasons. And with summer almost officially underway, the VP culinary and corporate chef at Marriott International said the company is making a few tweaks to its restaurant offerings. For instance, braised ribs are tasty, sure, but the dish might not be so appetizing when the days are already hot and sticky. But a light pasta with peas and asparagus? A divine summer dish.