Four Seasons Hotels and Resorts has revamped its room service offering worldwide to meet the needs of time-starved travellers.
The new 15-Minute Room Service concept will be available at all 86 Four Seasons hotels, from Four Seasons Hotel Cairo at Nile Plaza to Four Seasons Hong Kong.
Four Seasons Hotels and Resorts executive vice president, global product and innovation, Christopher Hunsberger said: “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.
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“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.
The company said many choices are available “to go,” are airline security-friendly, and can be delivered to the front drive as guests jump in a car on the way to catch a flight.
For example, Four Seasons Resorts Scottsdale at Troon North offers a “portable lunch” comprising “a tequila-lime chicken wrap with slaw, kettle chips, iced tea and a chocolate chip cookie”.
Four Seasons Hotel Hampshire, England, will deliver pain au chocolat, tomato soup with warm garlic bread or other choices to the property’s stables or creekside.
Some hotels suggest full meal options, and others offer à la carte choices to mix and match.
At Four Seasons Hotel Cairo at Nile Plaza, guests can choose from a broad selection of breakfast dishes, salads, soups, sandwiches and pastas and the signature signature salad of crisp lettuce, asparagus, cucumber and tomato with lemon dressing, or a variety of mezzah, including fatoush salad, hummus topped with olive oil, and stuffed vine leaves.
Four Seasons promises top speed delivery of these menu items to the guest’s room in 15 minutes, although delivery is guaranteed within 20 minutes at some resort destinations to allow for greater distances between kitchens.
Hunsberger added: “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,” he said.
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