Following an extensive multi-million dollar investment Royal Caribbean International is again raising the bar for its guests cruise experience. This time aiming at the taste buds of their visitors, the company has upgraded their main dining areas and to introduce new menu options across the fleet.
Tailoring their dishes to the areas that their ships are sailing seems to go down well with guests and gives an enhanced choice for everyone. They have been particularly careful to ensure those with dietary restrictions are not forgotten, with improved choices available and careful presentation to make food look all the more attractive.
Lisa Lutoff-Perlo, Royal Caribbean’s Executive Vice President of Operations says “In today’s food-aware culture, the palettes of our guests have evolved and they have come to expect, not only a variety of choices, but cuisine of the highest quality, made with the freshest ingredients. In recent years we have introduced many new speciality dining concepts and in this next evolution we are expanding the options in our main dining room with even more variety, allowing us to cater to our international guests whilst offering them the highest quality dining on land or at sea.”
Giving the customer what they want:
RCI have taken cruisers’ feedback onboard and in the main dining room their aged hand-cut Manhattan steak, bourgignon escargot, shrimp cocktails and crème brulee will now be available each night. More authentic international food options will be available to allow for RCI’s more global clientele. Special entrees such as rack of lamb, beef sliders and surf and turf will also be on the main menu.
For those with a sweet tooth, a new ‘Hot from the Oven’ service offers items such as sumptuous carrot cake, blueberry peach crumble, and the ubiquitous sticky bread and butter pudding.
Special dietary needs are not a problem on-board as RCI has advice from a registered and licensed dietician and nutrition consultant. They will evaluate the existing menu, and help RCI to offer more healthy heart options, and gluten or lactose free choices. All these options will be clearly but guest-friendly identified with menu icons, and modifications to regular meals will be available. Gluten free bread will be a standard on request across all areas including their speciality restaurants.
Alongside these changes will be a strong focus on training, with a sous chef certification programme run by the American Culinary Federation. New waiting staff will be fully trained in these new menus including allergen and dietary training. The menus themselves will be new and freshly designed giving an enticing view of what is available to you.
RCI acknowledge the importance of the whole dining experience on board their ships and have been constantly updating and improving over the last ten years. Recent introductions include Izumi Asian cuisine, The Cupcake Cupboard, Park Café and the Italian Giovanni’s table on their Oasis class ships. During 2014 these will be rolled out across other ships within the fleet and will result in around 100 dining options over the fleet.