December 2011 - It’s a common scenario for time-starved travellers on a tight schedule – meals are skipped, or grabbed on the go to less-than-satisfying results. Four Seasons to the rescue: introducing new 15-Minute Room Service, available company-wide by the end of the year.
“Whether needing to quickly replenish after a workout or wanting to toast the perfect sunset, 15-Minute Room Service provides quick and delicious meals for those who want it right away,” says Christopher Hunsberger, executive vice president, global product and innovation at Four Seasons Hotels and Resorts. “It’s also ideal for those who are on the go. Ideally, every meal would be enjoyed at leisure, but at times we really just need to grab a bite quickly – and there’s no reason that it can’t be freshly-made with quality ingredients, and entirely delicious.”
Each Four Seasons has created its own gourmet menu based on local tastes and ingredients. Menu choices are creative and flavourful, and designed for top speed delivery to one’s room in just 15 minutes.* Some hotels suggest full meal options, and others offer à la carte choices to mix and match. Many choices are available “to go,” are airline security-friendly, and can even be delivered to the front drive as guests jump in a car on the way to catch a flight.
Fast and Fresh: Examples from Four Seasons 15-Minute Room Service Menus
At Four Seasons Resort Scottsdale at Troon North,* there’s no need to give up the gourmet, even if tee-time is imminent: one meal option includes local cheese, olives and sliced chorizo accompanied by an Arizona wine, while another portable lunch is a tequila-lime chicken wrap with slaw, kettle chips, iced tea and a chocolate chip cookie.
Jetsetters staying at Four Seasons Hotel Hong Kong choose from international menu items such as wonton noodle soup with Chinese greens, cold mezzah, and burrata cheese and heirloom tomatoes on a baguette. Among a broad selection of breakfast dishes, salads, soups, sandwiches and pastas, Four Seasons Hotel Cairo at Nile Plaza offers its signature salad of crisp lettuce, asparagus, cucumber and tomato with lemon dressing; and a variety of mezzah, including fatoush salad, hummus topped with olive oil, and stuffed vine leaves.
On the tranquil atolls of Four Seasons Resort Maldives at Landaa Giravaaru,* it’s hard to imagine anyone being in a hurry to do anything – except perhaps toasting a surprise engagement with a selection of sparkling wines and gourmet nibbles ranging from handmade chocolate truffles to chilled shrimp with Marie Rose sauce, and fatayer sabanekh (Arabian spinach pastries).
A traditional ploughman’s lunch and English-style nachos with Winchester cheese and chive crème fraiche are among the selections at Four Seasons Hotel Hampshire, England, and the country estate property will happily deliver pain au chocolat, tomato soup with warm garlic bread or other tasty choices to the stables or creekside as well.
"At Four Seasons, we're constantly looking for new ways to make the most of our guest's time and enhance their experience. By putting ourselves in the place of our guests and imagining what could make their lives easier, we're able to come up with new services, amenities and approaches to doing business on a regular basis. Putting guests first and delivering good quality food quickly is just the latest in a long history of innovations," Hunsberger added.
*Note, in some resort destinations, delivery is guaranteed in 20 minutes to allow for greater distances between kitchens and accommodations.
About Four Seasons Hotels and Resorts
Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. From elegant surroundings of the finest quality, to caring, highly personalised 24-hour service, Four Seasons embodies a true home away from home for those who know and appreciate the best. The deeply instilled Four Seasons culture is personified in its employees – people who share a single focus and are inspired to offer great service. Founded in 1960, Four Seasons has followed a targeted course of expansion, opening hotels and residences in major city centres and desirable resort destinations around the world. Currently with 86 properties in 35 countries, and more than 50 projects under development, Four Seasons continues to lead the hospitality industry with innovative enhancements, making business travel easier and leisure travel more rewarding. For more information on Four Seasons, visit http://press.fourseasons.com
Bernand Appointed as General Manager for the 156-key Four Seasons
Resort Jackson Hole in Wyoming / December 2011
Harley Named as General Manager for the 147-room Four Seasons Hotel
Seattle in Washington / October 2011
Seasons Hotels and Resorts Enters Joint Venture with Silverstein
Properties and Dune Real Estate Partners for $360 Million Development
of a 444-room Resort at Walt Disney World in Orlando, Florida /
Seasons Hotel Baltimore to Open this Fall in Maryland / August 2011
Carlson Appointed as Director of Sales and Marketing for 156-key Four
Seasons Resort Jackson Hole in Wyoming / August 2011
Hotels & Resorts to Acquire Four Seasons Jackson Hole and Four
Seasons Silicon Valley Through a Stock Exhange Valued at Approximately
$95 million or $300,000 per-room / February 2011
FitzGibbon, President Worldwide Hotel Operations of Four Seasons Hotels
& Resorts, to Retire; New Senior Leadership Appointments Include
Chris Hart, President, Hotel Operations - Asia Pacific and Craig Reid,
President, Hotel Operations - Americas / June 2011
Seasons Resort Hualālai on Hawai‘i to Re-Open April 30, 2011 Following
a Six-Week Closure Due to Tsunami Damage / March 2011
|Four Seasons Hotel Austin Appoints Rob Hagelberg as General Manager and Michael Pedder as Hotel Manager / February 2011|
Seasons Hotels and Resorts Returns to its Original London, England
Location with the Opening of Four Seasons Hotel London at Park Lane
/ February 2011