Ready steady cook! in your serviced apartment

Hotel Menu fatigue

We all enjoy the novelty of a holiday or a weekend break, but when the reason for travelling is work-related, the unsettled context surrounding what you will eat and where you want to eat it can become a real issue which affects how you feel about your trip.

After you have tried your favourite items on the Hotel or Take-away menus, menu-fatigue can set in and really affect the equilibrium of your lifestyle.

So food, kitchens and cooking are a recurring theme when it comes to short-lets, serviced apartments and Residences. One of the main reasons assignees say they prefer an SA is because they just want to be able to take a break from the “always-on” Hotel lifestyle.

Diet and Lifestyle

It’s a cliché to talk about a home from home, but the fact is it’s a very human and stabilising thing to base your approach to everyday life on a lifestyle-routine that works for you. The main ingredients of this “Dish of the Day” are your time, your work, your leisure and your food.

People who follow special diets can find this presented an extra challenge in times past, but now with the autonomy of a serviced apartment, with its enviable kitchen facilities, whatever your dietary needs, you can fit right in to your new neighbourhood.

You can make the apartment “your own” by re-creating your usual breakfast routine (with pillow-hair dressing-gown and odd socks – but no-one can see you), snacks that room-service just would not “get”, and most of all, your favourite evening meal, the way that only you can do it.

Getting the best flavours out of the ingredients

Of all the cooking programmes on TV, Ready, Steady Cook! is a firm favourite, because of the sheer acute creativity and problem-solving that goes on, against the clock. Which team will win? The Green Peppers or the Red Tomatoes?

Planning a successful stay using SA’s as a hotel alternative echoes the format for Ready Steady Cook, because it takes skill and flair to get the best out of the sometimes pre-selected “ingredients”. The right availability, may not be in the right location, or with the right facilities, or at the right price.

Because of the need to combine all of these factors carefully to make a combination which is palatable and to the taste of the Assignee, this is a creative and practical task for a skilled person.

Knowing the best ingredients, plus good preparation, timing and negotiating (the seasoning) pays dividends – and can overcome your Assignee’s menu-fatigue!!