Fresh, Flavorful, Fast

At DoubleTree by Hilton, we look to address the evolving needs of our guests with the development of innovative Food and Beverage concepts. 

At DoubleTree by Hilton, we look to address the evolving needs of our guests with the development of innovative Food and Beverage concepts. The result is Made Market, a flexible graduated delivery platform focused on achieving operational synergies within the traditional hotel food and beverage full-service mode.

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At DoubleTree by Hilton, we look to address the evolving needs of our guests with the development of innovative Food and Beverage concepts. The result is Made Market, a flexible graduated delivery platform focused on achieving operational synergies within the traditional hotel food and beverage full-service mode.

Get Started

Brand Overview

Concept Strategy

Contemporary Dining Experience

Concept Strategy

Brand Overview

Made Market is a contemporary dining experience that offers the convenience of a neighborhood market, offering fresh salads, sandwiches, and baked goods. From the morning buzz of fresh coffee and pastries to the late night glass of red wine, Made Market emphasizes the quality of the food, the transparency of its preparation and the casual comfort of the design. The restaurant resonates with the DoubleTree brand’s voice of conversation, caring and courtesy. Made Market will look to reduce operating expenses of the three-meal restaurant with flexible operating options that can deliver a consistent product using a service platform that transforms.

State of Business

Demands & Trends

State of Business

Overall Demands

GUEST DEMANDS

DELIVER A MORE VALUABLE, RELEVANT EXPERIENCE

Better quality than fast food; better value than traditional full service can offer

Flexibility in meal time and occasion with fresh, interesting, and customizable offerings

Willingness and preference for varied service models

Declining demand for traditional in room model but desire for availability

MARKET DEMANDS

INNOVATE & POSITION AGAINST ALL FORMS OF COMPETITION

Premium offerings at Quick Service Restaurant (QSR) an Limited Service Restaurant (LSR) capturing customers from more upscale establishments

F&B competition is local and must address regional and local preferences, and competitors

Adapt quickly to economic conditions, food prices and consumer preferences

OPERATING DEMANDS

DEVELOP FLEXIBLE OPERATING MODEL WITH ATTRACTIVE ROI

Address rising costs through amendments to hour and/or service delivery

Minimal lead time and risk when trying/adapting new products

Justifiable return on investment for any new investment

Better For You

Interpretation

Freshness

Support

Consumer focus on health and wellness, seeking out quality, less processed, less processed items

Execution

Fresh preparation 

Customization 

Visible kitchen 

Natural ingredients

Competitive Examples

Chipotle Panera Bread

Food As Experience

Interpretation

Sensory experience

Support

Foodie movement 

Farm to table 

Picture taking at the table

Execution

Visual displays 

Less obstructive packaging 

Elaborate menu descriptions

Competitive Examples

Pret a Manger 

Dean & Deluca

All Day Eating

Interpretation

Extend meal periods

Support

Shifting from 3 square meals per day to all day grazing

Execution

Flexibility in menu 

Staffing to meet demand 

Drive volume cost effectively

Competitive Examples

Corner Bakery Cafe 

Starbucks

Bang for Buck

Interpretation

Premium offerings

Support

Customers enticed to move to LSR's less expense but more full featured menu items

Execution

Pairs with sensory experience

Offer exotic/premium items and ingredients

Competitive Examples

Potbelly 

Bon Pain 

Wolfgang Puck

Service Narrative

Concept Strategy

The Service Style

Concept Strategy

Service Narrative

The service style is knowledgeable and hospitable. From early morning barista to counter service late at night, the staff offers warm yet professional attention to the guest.

THE MARKET COUNTER

Flexible service counter with optional bar. Guests place orders for food + drink at the counter, bring ready-to-eat meals back to their seats, prepared meals run to tables and take away to-go orders available. Staff is cross-trained to serve drinks, food, and operate the counter as deemed necessary by the manager. The Market also incorporates a full grab and go offering into the concept design, providing the ultimate choice and control for our guests.

THE PANTRY

Pantry is completely self-serve, available for guests to access 24 hours a day. While there is no dedicated service for this tier, front desk staff should be knowledgeable about Made Market brand and product offering to be available to help guests as needed.

Environmental

Market Counter

Market Counter

Market Counter

Environmental

MORNING

The morning daylight floods the space, the glass terrariums in the herb garden and highlighting the warm tones of the butcher block tables. Focused illumination is located around the buffet to highlight the DoubleTree Breakfast and enjoyed to the organic sounds of Contemporary Singers and Classic R&B or Soul.

AFTERNOON

Lighting is more dispersed throughout the zones. A feel good blend of Indie Pop and softer Classic Rock will transition the day from morning to afternoon and delight your bustling lunch crowd. A hearty meal and memorable Classic Hits will provide the fuel for a productive afternoon.

EVENING + NIGHT

The lights dim as the dining experience transitions from lunch to dinner, and the setting becomes more intimate. Accent lighting elements highlight key portions of the interior space. The music picks up in pace with the natural sounds of Folk inspired Indie Pop, upbeat Classic Rock and a touch of modern soul.

Menu Narrative

Concept Strategy

Fresh & Quality Driven

Concept Strategy

Menu Narrative

The menu, as in all parts of the concept, will appeal to those wanting fresh, quality driven products. Healthy choices abound utilizing local and seasonal ingredients when available. If a guest chooses to be indulgent there is an array of savory and sweet treats, presented in a modern retail moment. Made Market has a full suite of tools for assistance with menu development. Our goal is to seek a balance in menu content that will deliver a local flair while adapting the core menu provided by the brand.

Menu Detail

Breakfast
MARKET & PANTRY
  • Coffee, Espresso Drinks
  • Oatmeal: Packages, several choices
  • Dry Cereals: Kashi, Healthy Mainstream (Cheerios, etc.), Kids
  • Bagels and Cream Cheese
PASTRIES
  • Croissants, Pain au Chocolat
  • DoubleTree Blueberry and Organic Yogurt muffin
  • DoubleTree Carrot, Bran Raisin muffin with Organic Honey
FRUIT & YOGURT
  • Greek Non-Fat, Greek Non-Fat Flavored
  • Low Fat Vanilla, Low Fat Berries
  • Whole Fruit, Fresh Fruit Cups
  • Yogurt, Granola Parfait
  • Granola
HOT SANDWICHES
  • Panini Grill Bagel: Scrambled Eggs and Cheddar
  • Panini Grill Bagel: Scrambled Eggs, Cheddar and Bacon
Salads

AVAILABLE IN THE MARKET & PANTRY

  • Made Salad: House Salad
  • Garden: Greens, Cherry Tomatoes, Mushrooms, Cucumber, Dijon Vinaigrette with Chicken, Shrimp
  • Made Chop: Grilled All Natural Chicken, Crumbled Apple wood Smoked Bacon, Chopped Egg, Tomatoes, Blue Cheese, Ranch


  • Greek Chop: Cucumber, Feta Cheese, Kalamata Olives, Red Onion, Tomatoes, Romaine, Lemon Oregano Vinaigrette
  • Spinach Salad: Mushrooms, Tomato and Hot Bacon Dressing
Made Moments

A primary product assortment fills guest needs during slow periods, and provides quality food to guests.

AVAILABLE IN MARKET & PANTRY
  • Cheese and Fruit Plate and Crackers
  • Hummus, Toasted Pita Chips
  • Seasonal Fruit Plate
  • Afternoon Pastries
  • DoubleTree Cookies
  • Bars
  • Brownies
Sandwiches

AVAILABLE IN THE MARKET & PANTRY

  • Mozzarella Tomato and Basil on Sourdough
  • All Natural Turkey and Swiss on Sourdough
  • Ham and Swiss on Baguette
  • Roast Beef and Cheddar on Baguette
WRAPS
  • Albacore Tuna Salad on Spinach Wrap
  • Caesar
  • Vegetable
BURGERS
  • Made Hamburger
  • Made Mushroom and Swiss Burger
Entrees
8'' OR 12'' PIZZA
  • Cheese
  • Pepperoni
  • BBQ Chicken
  • Tomato, Fresh Mozzarella
FLATBREAD
  • Garlic and Roasted Chicken
  • Fresh Mozzarella, Basil
DISHES
  • Roasted Chicken, (whole, half or quarter)
  • Skewers: Vegetable, Shrimp or Beef
  • Baked Pasta
  • Mac and Cheese
SOUP
  • Chicken Noodle
  • Roasted Tomato
Dessert
AVAILABLE IN THE MARKET & PANTRY
  • Lemon-Made Bars
  • Made Fudge
  • Rice Krispy treats

FAQs

Concept Strategy

New Service Standard

Concept Strategy

FAQs

IN-ROOM

WHAT IS THE NEW SERVICE STANDARD
Packaged ‘bagged” delivery vs. traditional “tray” delivery.

WHAT IS THE CONCEPT
Modified in room delivery program for hotels that qualify.

WHY IS IT GOOD FOR GUESTS?
Price, Quality, Speed of Service

WHY IS IT GOOD FOR PROPERTIES
Limit equipment required, consolidate positions, reduced hours of operation, expedite removal of items from guest rooms & hallways.

GOURMET MARKET

WHAT IS THE CONCEPT
A gourmet market that affords guests a self service model with compelling and well merchandised product offerings. Concept models are varied depending on volume, operations and facility capability and will suit a variety of market conditions. This "Grab & Go" Gourmet Market is an "not for all" solution and must be scaled to fit the size and needs of the hotel.

WHY IS IT GOOD FOR GUESTS?
Choice, Price, Quality, Speed of Service.

WHY IS IT GOOD FOR PROPERTIES
Streamline the existing staffing model with Flex Service® reiterating how concept addresses existing issues and trends. This ‘Grab & Go’ Gourmet Market is a ‘not for all’ solution. In it’s most robust form, it must be predicated on high volume product turnover, otherwise there is risk of trading cost, i.e. Labor for product and packaging costs. Due to high volumes at breakfast, the buffet offering is an opportunity to exceed guests expectations

Continue to Design and Construction
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