search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Food & beverage


biggest changes brought about by Covid-19. According to Fabio Scaglione, director of F&B at Celebrity Cruises, we’re likely to see similar trends at sea. “I’m really excited about all of the technology enhancements we are working on,” he enthuses. “Our future guests will be able to view menus in our app using a QR code. This is something that we are already seeing in many land-based establishments and I think it will be really cool once we have it on board our ships.” Royal Caribbean also says technology and digital innovation will play a key role in enhancing the safety of its operations by encouraging physical distancing, and removing traditional vacation ‘pain points’ such as queues, crowds and paper. Through its app, guests can already view on-board charges and credits in real time, as well as reserve on-board activities, entertainment shows, dining and shore excursions.


New culinary concepts


Inadvertently ahead of the game, Casey helped NCL introduce a drinks programme a couple of years ago that removes many of those same pain points. Their ‘cocktails on tap’ are made with high quality spirits and fresh juices put under pressure and served on draft. “It’s easy to execute for the guest, it’s very consistent, every drink you get tastes the same,” she says. “It’s less touchpoints and waiting in line… These are things I think we will see more of.”


Cort also expects holiday makers, many of whom will have been stuck at home for a year or more by


the time cruise travel fully resumes, to crave new tastes from far flung paces. “Guests won’t be happy with the standard fare anymore, they’ve spent almost a year desperate to try new food from a new location,” he says. “They’ll want fresh Asian fusion delicacies, South American delights, Australasian concoctions, all made with the freshest ingredients. As such, we expect more exotic fusion recipes to be popular in the coming seasons. Culinary tourism will likely take hold as consumers are tired of what they have been cooking themselves from the pantry – their desire to get out and explore new things will include food and beverages.”


Health and wellness, too, has taken on greater importance during the pandemic, as evidenced not only by new physical and mental health programmes at hotels, but also on their menus. “Consumers will focus on flavour profiles associated with functional benefits like plant-based foods and beverages. I anticipate beverages picking up traction – especially ones that help with immunity and improve health,” Cort says, adding that he and his team have tried to use the time they’ve been laid up at port as productively as possible refining their menus to reflect these new trends. Like every aspect of our lives, cruise dining will never go back to what it was before the pandemic, something that may initially be hard to take on board for both guests and operators. But if the result is a more imaginative – if streamlined – offer, perhaps that isn’t a bad thing. ●


13.5 million


Number of


contactless food and drink orders conducted in the UK between July and September 2020.


Zonal Retail Data Systems


World Cruise Industry Review / www.worldcruiseindustryreview.com


59


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65