Cruise ships are notorious for buffets, non-stop supplies of food, and even mid-night nibbles to go with your libations. The food industry has evolved on lines over the years. Passengers now want higher quality cruise ship food versus quantity, but the ships are still cranking out seemingly endless portions. Even budget cruises have gotten the message.
Ships are offering high-end restaurants passengers (who are willing to pay a bit extra) can enjoy fine dining options like sushi bars, Italian trattorias, and even little bakeshops. The meals are more diverse and offer seasonally changing menus to entice passengers to make a return trip for a different experience.
How do you feed thousands of hungry guests three meals a day along with snacks, sandwiches, and drinks at any hour?
1. There are many different kitchens.
It’s not one massive kitchen filled with an army of cooks. For example, the Regal Princess from Princess cruise lines has 14 kitchens. Royal Caribbean’s Oasis of the Seas has 20 galleys, including a butcher shop.
2. Food is measured by the ton.
Your typical stock will include twenty-two thousand pounds of flour and twelve thousand pounds of fresh potatoes. If you don’t need a forklift to get on board, it’s not enough.
3.Food supplies are typically ordered no less than 3 months in advance.
To ensure the supply of a ship requiring ingredients measured by the ton, suppliers need an hefty advance notice.
4. Most of the food is prepared on board the ships.
You’d think most of the pre-planned menus would be assembled, in some capacity, on land and then packaged and heated up on the ship. That’s not the case anymore. Everything from bread to stocks for cooking and stews is made on board.
5. Suppliers have to bid for contracts, and guarantee the supply a year in advance.
No matter what the circumstances, suppliers must deliver on time or fly their supplies to the next port the ship will dock at. So, if the pork supplier is a day late, the supplier will have to pay out of his own pocket to have the meat flown to the earliest dock location. Sometimes, the ship will pick up ingredients along the way. In New Zealand, ships will stock up on mussels, or in Hawaii pineapple on stocked.
6. Cooking, baking, prepping, and butchering is happening 24/7.
While you are sprawled out on your bed, belly full of steak and lobster, various crews are cooking (in some capacity) non-stop.
7. Different departing port locations impact the menus.
The profile of the average passenger usually plays into the menu, food supplies, and even recipes. Lorenzo Dearie, Executive Chef of Royal Caribbean’s Oasis of the Seas, explains – “The Spanish eat a lot more fruit, a lot more bread, a lot more cheeses. Brits like heavy foods, cold-weather foods. Australians drink the most. Americans like chewy cookies, but Europeans want crunchy, dunkable ones. Chinese travelers snack little, prefer set dining times.” An unofficial but common agreement finds Australians tend to drink the most.
8. Many ships have a “Food Artist” on staff.
This guy (or gal) is responsible for creating sculptures out of ice, squash, and many other types of food. He or she also steps in to help with creating visual displays of food that is simply meant to be looked at, not eaten.
9. Most ships use teams who focus on one task.
There is typically a group whose sole focus for the entire tip is defrosting meat. Another team ensures vegetables are cleaned and prepped while keeping them as fresh as possible.
10. Some food is locked up and guarded.
With thousands of pounds of food, some ingredients get a lock-and-key with the occasional guard. Items like fois gras and caviar get this precious cargo treatment.