Show notes
What does it actually take to win — and keep — placement inside one of the largest hospitality systems in the world?In this episode, we sit down with Gary Gruver, Director of Global Beverage Strategy at Marriott International, who helps shape beverage programs across 30+ brands, 130+ countries, and a system approaching 10,000 hotels.If you’ve ever thought, “If we could just get into Marriott,” this conversation might change your thinking, because there is no single “Marriott.” There are fundamentally different business models — from luxury properties like Ritz-Carlton and St. Regis to high-volume select-service concepts — each with its own economics, velocity expectations, and operational constraints.And, as Gary shares, most brands underestimate what happens after placement.It turns out that getting on the menu is maybe 20% of the work. The rest is execution — distribution, inventory reliability, training, and boots-on-the-ground activation. Without that, even great liquid disappears.Key insights:🔶 Why “getting into Marriott” is the wrong goalEach tier — luxury, premium, select — requires a different product, story, and service model. In select-service, drinks need to be made in under 60 seconds. In luxury, it’s about theater and storytelling.🔶 The real KPIs are velocity and operational reliabilityOut-of-stocks, weak distributor alignment, or lack of sales support will kill a brand’s placement. If a product can’t be consistently ordered and sold, it becomes a liability.🔶 Placement does not equal success — activation doesMarriott doesn’t “sell your brand” for you. Without education, bartender engagement, and ongoing programming, even standout products stall.🔶 How emerging brands can break in (without scale)Start local, build traction at a single property, and over-communicate wins. Then expand regionally. Corporate programs follow proven demand — not the other way around.🔶 Back bar math: What gets cut (and why)Shelf space is finite. Slow movers get displaced. New products win only if they outperform on velocity or bring a compelling new POV.At its core, this episode is about operational excellence. Hospitality is one of the most demanding environments for a beverage brand. If you can win here, you’re not just visible, you’re viable.For the latest updates, follow us:Business of Drinks:YouTubeLinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry’s most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSubscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!