Cruise Line Debuts Extensive Dining Room Enhancements Following Multi-Million Dollar Investment
MIAMI, October 11, 2012 – Royal
Caribbean International is once again elevating the cruise vacation
experience, this time, wowing guests’ taste buds. The cruise line, known
for bringing the most innovative feature and amenities to the high
seas, has redefined its onboard culinary program with an extensive
multi-million dollar investment to its main dining room across the
fleet. The culinary enhancements continue Royal Caribbean’s tradition of
culinary excellence emphasizing the freshest, highest quality
ingredients available – on land or at sea.
The investment to Royal Caribbean’s complimentary dining program
focuses on an increased variety of menu options in the main dining room,
including dishes infused with regional flavors reflective of the
destinations of the world the line’s ships sail to; improved choices for
guests with dietary restrictions; and superior presentation.
“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 of ingredients,”
said Lisa Lutoff-Perlo, Executive Vice President, Operations, Royal
Caribbean International. “In recent years, we have introduced many new
specialty 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 while offering them the highest
quality dining on land or at sea.”
The cruise line has revamped the menus in the main dining room with
added variety and made sure to include classic favorites that guests
have long enjoyed, such as aged hand-cut Manhattan steak, escargot
bourguignonne, shrimp cocktail and crème brulee, popular selections now
available every night.
Royal Caribbean – sailing to more than 270 destinations in 72 countries
around the world – will continue to cater to its growing global
clientele by adding international flavors to the dining room experience
with a renewed focus on authenticity. Sourcing and understanding flavor
profiles has become an essential direction the cruise line has taken in
its international menu development. All of the new menu offerings will
include upgraded entrees such rack of lamb and surf & turf with new
offerings like premium beef sliders and daily entrée dinner salads.
There also has been a focus on the desserts with a new “hot from the
oven” blueberry peach crumble, sticky bread and butter pudding and
sumptuous carrot cake. Guests also will notice a change in the menu with
a new fresh design featuring the cruise line’s international culinary
team. As part of the investment the cruise line will continue to focus
on training which includes a sous chef certification program with the
American Culinary Federation and a new wait staff training curriculum
targeting the new menus, standards training, and allergen and dietary
programs.
Catering to the increasing demand of heart-healthy, gluten-free and
lactose-free options for guests, Royal Caribbean also has enlisted a
registered and licensed dietitian and nutrition consultant to evaluate
existing menus, create new offerings for guests with dietary
restrictions, and shape the cruise line’s current gluten-free and
lactose-free program into a more guest-friendly experience. All low
calorie, gluten-free and lactose-free options will be clearly identified
with respective menu icons as well as menu selections that can be
modified to fit these requirements for guests. The updated menu format
also includes a new vegetarian symbol, which is the official symbol of
the European Vegetarian Union and considered the most widely used
vegetarian symbol worldwide for easy recognition. In addition to the
new menu designations, Royal Caribbean is rolling out new daily
gluten-free bread offerings, available on request in all venues,
including specialty restaurants.
These new enhancements are yet another example of how Royal Caribbean
has continuously evolved the onboard dining experience over the last
decade, leading the industry with the most complete and innovative
dining options on the high seas including introducing more than 20 new
dining concepts onboard the revolutionary Oasis-class ships such as
Izumi Asian cuisine, Giovanni’s Table, Park Café and The Cupcake
Cupboard. These popular venues are being introduced to all the other
ships in the fleet during an extensive revitalization program that will
be conducted through 2014 and beyond. Royal Caribbean has the most
extensive selection of dining venues at sea with a total of 100 options
across the fleet.
Royal Caribbean International is a global cruise brand with 22
innovative ships, calling on more than 270 destinations in 72 countries
across six continents. The line also offers unique cruise tour land
packages in Alaska, Canada, Dubai, Europe, and Australia and New
Zealand.
Royal Caribbean provides a world-class vacation experience with a wide
range of signature onboard amenities, entertainment, and award-winning
family programming. The cruise line has a 40-year history of giving
guests the Royal Advantage – the most innovative cruise ships, exciting
itineraries to popular destinations, and world-renowned friendly and
engaging Gold Anchor Service. Royal Caribbean has been voted “Best
Cruise Line Overall” for nine consecutive years in the Travel Weekly
Readers’ Choice Awards. For additional information or to make
reservations, call your travel agent, visit
www.RoyalCaribbean.com or call (800) ROYAL-CARIBBEAN. Follow Royal Caribbean on Facebook at
www.Facebook.com/RoyalCaribbean or on Twitter, @RoyalCaribbean. Travel professionals should visit
www.cruisingpower.com or call (800) 327-2056. Media can find information at
www.royalcaribbeanpresscenter.com.
Royal Caribbean Cruises Ltd. (NYSE/OSX: RCL) is a global cruise
vacation company that owns Royal Caribbean International, Celebrity
Cruises, Pullmantur, Azamara Club Cruises and CDF Croisières de France,
as well as TUI Cruises through a 50 percent joint venture. Together,
these six brands operate a combined total of 40 ships with four under
construction.
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