The hotel introduces select menu comprising signature dishes by Executive Chef, Merajuddin Ansari.

With the changing landscape of India’s hospitality industry, hotels are embracing the challenges thrown by the COVID-19 outbreak and have refined their services to deliver a seamless hospitality experience to their guests. Greeting the 'new normal', Four Points by Sheraton Navi Mumbai is prepared to welcome back their guests with stringent protocols. To cater to the ever-changing needs of consumers and deliver an exotic culinary experience, the hotel has introduced an assortment of gourmet dishes through the larger, Marriott on Wheels initiative.

The hotel has specially crafted a menu including an extensive selection of delightful dishes from diverse cuisines including Italian, Oriental, Indian and delectable desserts from each. Signature restaurants of the hotel are also providing select take away menus with special combo offers for guests/diners to pick from. These comprise signature recipes such as Insalata Caprese, Mushroom Fondue, Pollo Diavoletto, Amritsari Macchi, Chicken in Oyster Sauce, Khoobani Ke Koftey, and Spaghetti Ducal among many others.

Commenting on the development, Stephen Dsouza, GM, Four Points by Sheraton Navi Mumbai said, “We are delighted to be a part of the global initiative of Marriott on Wheels to deliver the safe, new-age luxury dining experience at guests’ doorstep. At Four Points by Sheraton Navi Mumbai, we are committed to innovate, evolve and redefine our services to cater to the changing consumer trends. We are also equipped with PPE kits for both, staff and guests followed by cautious steps like regular health and temperature check-up for employees to ensure a safe and secured experience.”

The hotel, known for its Sunday brunches has built on this concept to ensure an unmatched experience for its patrons at home. The Brunch-In-A-Box follows the dine-in themed brunch concept. The menu is designed keeping in mind the health preferences of diners and includes selection of dishes from multiple cuisines like Asian, Indian and American.

All packed orders are labeled with temperatures of the chef, the server and the delivery agent. It has been made mandatory for staff and employees to wear masks and gloves while delivering food and the option of contactless delivery has also been enabled. To align with Chalet Hotels’ overall objective of sustainability, Four Points by Sheraton Navi Mumbai has adopted to greener practices to carry out F&B operations.

Highlighting the efforts, Executive Chef Merajuddin Ansari stated, “At Four Points by Sheraton Navi Mumbai, we are aware that we’ll all have to be even more cautious about safety and hygiene and are prepared for the same as we continue to operate with strict protocols and SOPs. My passion lies in the kitchen and in preparing delicious food for our guests. Through Marriot on Wheels and the specially curated brunch menu we aim to cater to patrons’ ever changing trends and desires. We have also ensured the element of safety through all the stages right from cooking to packaging to delivery.”