Le Meridien unveils breakfast study in conjunction with the launch of Le Meridien Signature Breakfast in Asia Pacific
|
|
Le Meridien unveils breakfast study in conjunction with the launch of Le Meridien Signature Breakfast in Asia Pacific
|
Catégorie : Asie Pacifique - Économie du secteur
- Tendances, avis d'expert
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 22-01-2009
More than 70% of travelers eat more than they usually consume at home when traveling More than 90% of travelers are satisfied with hotel breakfast but find the spread boring and 90% are willing to try new breakfast options
Le Meridien launches Signature Breakfast for travelers, offering a new perspective to the most important meal of the day
We know how important breakfast is, and even more so when we are traveling. But what is available right now - are they good enough? Boring? In a quest to discover how breakfast is perceived by travelers, Le Meridien recently conducted a survey with business and leisure travelers in Asia Pacific and unveiled the results today. The survey was conducted in Australia, Singapore, Hong Kong, China and India.
Let me discover something different
While breakfast might not be on the top of everyone’s to-do list in the morning, more than 70% of travelers will make time to eat it. While most of them are satisfied with the breakfast offering in hotels, more than 90% are willing to try new breakfast options when they travel on business or leisure.
Some confessions on the amount eaten for breakfast
Interestingly, more than 70% of travelers eat more than they usually consume at home. This is especially true for travelers in Singapore, Hong Kong and Australia. In contrast, half of the Chinese travelers and 40% of Indian travelers manage to curb their glutton urges and eat about the same amount of breakfast as they usually do at home.
Schedules are typically packed during business and leisure travels – no one stays too long for breakfast
In this fast paced society we live in, travelers’ schedules tend to be packed and no one dallies for too long at the breakfast table. Chinese (85%) and Indian (74%) travelers are the fastest eaters, finishing their meal within 15—30 minutes and the next fastest breakfast gulpers are the Hong Kong travelers (63%) and Australians (61%). Only Singaporeans seem to spend some time chewing with 47% spending 30 minutes to an hour eating this first meal of the day.
Leave me alone at breakfast
With the late-night meetings and entertaining the night before, business travelers are not in a sociable mood at the start of the day. Australian (63%), Chinese (52%) and Hong Kong (59%) business travelers choose to dine alone in the company of a newspaper/magazine over breakfast. It is noted however, that watching TV while eating breakfast alone is relatively unpopular with Chinese (30%), Indian (34%) and Singaporean (23%) business travelers.
Le Méridien Signature Breakfast
As Le Meridien continues to transform the hotel experience and infuse artistry and creativity into the main guest touch points, Le Méridien's newly launched breakfast will unveil a new point of view on cuisine.
Rolling out in 2009 in all Le Méridien hotels in Asia Pacific, Le Méridien's new Signature Breakfast is created in partnership with three-star Michelin Chef Jean-Georges Vongerichten and features eye-opening elixirs with unconventional combinations of fruits such as oranges, carrots and raspberries, and herbs and spices such as chilies, cloves and pepper, as well as breakfast entrees which are new interpretations of classic breakfast items.
European-rooted Le Méridien and Jean-Georges have many things in common: both are French-born and internationally renown. In addition, Jean-Georges has a special relationship with Le Méridien: in 1983, during the early stages of his career, Vongerichten worked as a chef at Le Méridien Singapore. Jean-Georges’ approach to combining fresh, high quality ingredients, strive for excellence and creativity, as well as his goal of making haute cuisine accessible, match Le Méridien’s ambitions to develop a reputation for a unique point of view on cuisine.
“Le Méridien continues to reinterpret every aspect of the hotel experience, with the goal of breaking the mold and awakening our guests’ creative curiosity by delivering cultural experiences that stimulate their senses,” said Eva Zielger, Global Brand Leader, Le Méridien. “Jean-Georges is a natural and strategic choice for us as he is an innovator who has successfully reinterpreted classic cuisine in a new way. This approach fits perfectly with Le Méridien’s creative vision.”
“My goal for Le Méridien was to create a breakfast experience that not only delivers the basics at a high quality level, but also provides a level of “discovery” for guests by blending exotic flavors with everyday ingredients. The dishes deliver a unique blend of flavors that invigorate and awaken the palate,” added Jean-Georges Vongerichten.
Jean-Georges Vongerichten is a member of LM100, a diverse international group of established and emerging creative souls, curated by Le Méridien’s Cultural Curator, Jérôme Sans. LM100 members offer their creativity to develop original and interactive programs for Le Méridien hotels worldwide that will transform the guest experience. In addition to Jean-Georges’ breakfast menu items, Le Méridien will offer guests a set of authentic international breakfast items from China, Japan, India and the Middle East to appeal to Le Méridien’s global customer.
In addition to redefining breakfast, Le Méridien is introducing a new point of view on Coffee Culture. illycaffé, Europe’s innovative, premium coffee brand, led by Andrea Illy, grandson of the founder of illycaffé, will support the development of Le Méridien’s unique coffee culture. In addition, illycaffé’s World Barista Champion, Giorgio Milos, will join Le Méridien creative team, will curate new programming around coffee for the brand’s hotels around the globe and design a series of specialty coffee drinks exclusively for the hotel brand. Le Méridien will also designate one of its hotels to serve as a coffee laboratory enabling illycaffé to test products and bring new coffee experiences to life.
|
|
