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M A R C H / A P R I L 2 0 1 2 | V O L . 1 6 , N O . 2 | w w w . p a x - i n t l . c o m

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MHA ORLANDO 2012��

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INDUSTRYQ&A p.16 BACARDI

WINNERS p.17 p.26 ASSOCIATIONNEWS p.42BEFORE THE

MAIN COURSE

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E D I T O R I A L O F F I C E S

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��ways they can tailor their products.

We detail one of the companies in theAppetizers feature in this issue. Cuisine Solu-tions has found ways to modify their sous videmethods to specialty restaurants with limitedspace and time.

Companies are also trying to get ahead ofthe game, anticipating trends and desires inthe year to come. Glenn Gordon, Vice Pres-ident of Hospitality Sales at Drapes 4 Showsees cruise line interiors taking on new looksand new feel, and his company has begun torespond.

“Our success does not come from findingthe cheapest place to have something madeor how to cut corners on our product. Oursuccess comes from listening to our cus-tomers needs and continually investing inour production processes and qualityimprovements that add value to those cus-tomer requests,” Gordon said.

There will be plenty of talk of this type atApril’s MHA event. Organizers have, overthe years sought to create an event with thescale and atmosphere to help visitors findtheir way through the complex wants andneeds of an travel segment that is in many waysjust hitting its stride

Rick LundstromEditor-in-Chief, PAX International

here are opportunities in ourbusiness, because service is soimportant. As long as supplierstreat us right, they can become

long-term legacy suppliers.”Alvin Dennis, president of the Marine

Hotel Association has worked with many sup-pliers over the years. So when he says thatchances are good that a company, even a smallone, can make their mark on a growing indus-try, he knows what he’s talking about.

And the possibilities of forging that part-nership are vast. A number of new ships arerolling out of the shipyards this year withmillions of square meters of space requiringthe products of hundreds of companies. It isa young industry, by many standards, on thefirst steps of its life, which started from thePort of Miami, branching out the world. Anevolution that began picking up pace in the1990s has continued to grow through thedot.com and real estate booms and busts.With few setbacks, cruise lines have solidifiedtheir place in the travel destination world.

There are examples of those companies thathave won the trust of cruise lines through-out this issue. Firms that have, over the years,developed solutions unique to cruise lineneeds and established long-term partner-ships. Others are just now making the firststeps, learning as they go the demands and the

“T

4 | PAX INTERNATIONAL | APRIL/MAY 2012

Contents

M A R C H / A P R I L 2 0 1 2 | V O L . 1 6 , N O . 2

“WE TRY TO GET PEO-PLE TOGETHER IN AN

ENVIRONMENT THAT ISMEANINGFUL FOR THECRUISE INDUSTRY ANDALSO OUR SUPPLIERS,”

Alvin Dennis, MHA President

12

20

16

30

M H A C O V E R A G E12 ��

The hottest brands aboard today’s cruise lines seem to be the chefsthat lend their names and expertise to an itinerary

16 �� The Marine Hotel Association’s new president brings decades ofexperience to helm of a group reaching out to the world

E V E N T C O V E R A G E17 ��

Hundreds attend as the Bacardi Americas Travel Retail Teamannounces the 2012 Bacardi Chef and Bartender of the year

G U E S T R O O M S – A M E N I T I E S18 ��

A look at the little extras that make a big difference in the comfortsof the cruise line guest

S TAT E R O O M S / L I N E N S20 ��

By speaking with several manufacturers, PAX International gainsinsight into how linens and textiles play a vital role in the guestexperience and send suppliers on a constant search for trends that satisfy

C L E A N I N G / H O U S E K E E P I N G24 ��

PAX International investigatessustainable cleaning andhousekeeping practice useonboard, showing that the industryis moving in the right direction withthe help of innovative suppliers andproducts currently available

A P P E T I Z E R S26 ��

When cruise passengers order from a specialty restaurant orindulge in some of their favorite appetizers, suppliers behind thescenes go to great lengths for every small, satisfying bite

W I N E A N D S P I R I T S30 ��

The M/S Cinderella of Viking Line is plying icy Baltic waters with anew bar catering to Scotch fans in the land of Vodka

32 ��In this issue, PAX International speaks with Distilleria Bottega, SPIGroup, MillerCoors and Pernod Ricard to find out what’s new at seawith wines, spirits and beer

FRONT OF HOUSE/BACK OF HOUSE35 ��

PAX International explores the vital role played by the workhorsesof onboard food and beverage, the back of house equipment

38 �� It takes a rugged product to survive the rigors of a cruise, and top-notch glazes and fine workmanship are part of therequirements for two suppliers of products that grace the tablesof cruise line dining rooms

35ON THECOVER:� ��

D E PA RT M E N T S6 NEWS

40 WHAT’S HOT42 ASSOCIATION NEWS42 CALENDAR42 AD INDEX

Regent adds new venues to all ships


NEWS

The Waterfront, described as a “quartermile boardwalk” on both sides of the ship,spans a majority of Deck 8 and will fea-ture five outdoor “boardwalk-like” diningopportunities, with seating both outside andinside on the Norwegian Breakaway, thefirst of two newbuilds now in production.

The outside venues have been designedto shield from the wind. 678 Ocean Placeis a central complex on Decks 6, 7 and 8,with 17 dining options, 12 bars and

lounges, an 18,000 square foot casino,entertainment venues and retail outlets.

The line will also introduce its ownseafood restaurant for the first time, OceanBlu, on the new ships, in addition to a rawbar, sushi restaurant and Ocean Blu onthe Waterfront, with dining outside onDeck 8.

NCL will bring back dining venuesCagney’s and Moderno on the new ships,with indoor and outdoor seating. Also on

board will be the Manhattan Room, amulti-level dining and dancing venue withhuge windows.

With two new 144,000-ton ships underconstruction, Norwegian will add another4,000 berths with Norwegian Breakawayin April 2013, and another 4,000 in April2014 with the Norwegian Getaway.

The first of the sister ships, the Nor-wegian Breakaway, will sail year-roundfrom New York starting May 2013.

The Waterfront and 678 Ocean Place will debut NCL ships

This summer, Regent Seven Seas Cruises will debut the Sette Mari(Seven Seas) at the ship’s La Veranda, offering a casual dining fea-turing authentic antipasti and Italian specialty items paired with dis-tinctive Italian wines.

Each dish will be prepared al momento (cooked to order) and pas-sengers will have the chance to dine al fresco under the stars.

Sette Mari will have a sampling of antipasti, including aged Parme-san cheese and marinated olives, bruschetta, veal meatballs andsavory pastry stuffed with tomatoes and mozzarella.

A first course could be a specialty pasta of the day, prepared bya chef at the pasta station on the buffet. Optionally guests mayorder a traditional pasta dish from the menu. These include Spaghettialla Carbonara, Penne Rigate alla Bolognese, Gnocchi de Patate al Pesto

and Lasagna al Forno.Entrées will include Cioppino, the classic Italian seafood stew with

lobster, shrimp, scallops, clams, mussels and calamari, served in agarlic, white wine, parsley and fresh tomato broth, along crusty Ital-ian bread for dipping. In addition, guests can order delicacies suchas veal chops, lamb chops and Mediterranean sea bass, amongother choices.

For dessert, Tiramisu will be offered along with other traditionaland delicious Italian sweets.

Sette Mari will not require reservations. Passengers can select appe-tizers and the house-made pasta on their own and be finished in aslittle as 45 minutes, or they can enjoy a leisurely evening orderingspecialties from the menu.

CRUISE LINES ��

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ASSOCIATION NEWS


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SATS/Creuers to assume port management

Dubai Cruise port kicks offyear with major calls

PORT NEWS

SATS Ltd. will soon be assuming its management position at the Singapore International Cruise Terminal (ICT) at Marina South.

SATS has formed a consortium with Creuers del Port de BarcelonaS.A. which manages five cruise terminals in the Port of Barcelona.The consortium has been granted a 10-year lease with the option torenew for another five years. The initial phase of operations is setfor the second quarter of this year.

“This is a national, iconic project where SATS is tasked with notonly managing the cruise terminal but also in developing Singaporeas Asia’s leading cruise hub,” said Tan Chuan Lye, Acting CEO of SATS,in the December announcement of the new management agreement.

“Creuers has accumulated extensive and in-depth knowledge ofthe cruise industry and has been instrumental in increasing Barcelona’scruise passenger traffic to become the largest cruise port operatorin Europe,” said Carlos F. Domingo-Pagès, Managing Director ofCreuers. “Together with our partner SATS, we intend to collaboratewith STB and the industry stakeholders to grow and anchor Singa-pore’s position as the premier regional cruise hub and the leadinghomeport for major cruise lines.”

SATS also collaborated with Star Cruises and Changi AirportGroup to launch the Fly-Cruise service in July 2011, and with RoyalCaribbean International, which started April 2011. Both servicesenable cruise passengers to experience a seamless and convenientcheck-in and travel experience in Singapore.

SATS has, through its wholly owned subsidiary SATS Airport Ser-vices Pte Ltd, formed a 60/40 joint venture company with Creuers,with SATS holding the majority stake.

For the first time in its history, DP World’s Dubai Cruise Terminal atthe end of January hosted four mega cruise ships at the same time.The four vessels, which can carry more than 9,000 passengers,

called at Port Rashid over a 24-hour period and were berthedsimultaneously.Cruise tourism has been growing swiftly in Dubai. The port’s ter-

minal experienced a 30% increase in traffic between 2009 and2010, from 100 ships and 260,000 passengers to 120 ships andmore than 390,000 passengers. In 2011, 135 cruise vessels calledand 375,000 passengers visited the Emirate, according to a releasefrom the Department of Tourism & Commerce Marketing (DTCM).Dubai Ports World is expanding the existing terminal facilities to

serve as many as five cruise ships at one time, and plans to even-tually expand the terminal to be able to serve as many as seven cruisevessels simultaneously.“This event demonstrates the cruise terminal’s capacity and the

readiness of its infrastructure to cater to multiple large cruise ves-sels at once,” Mohammed Al Muallem, Senior Vice President andManaging Director, DP World, UAE Region, said. “DP World is committed to investing long term in the transfor-

mation of Port Rashid into the region’s cruise destination of choicewith the support and close cooperation of DTCM, our strategic part-ner in promoting cruise tourism in Dubai.”


NEWS

Carnival Cruise Lines was well represented at the recent SouthBeach Wine & Festival’s Amstel Light Burger Bash, with Food Net-work star Guy Fieri, winning the Heinz Best-Dressed Burger for hisStraight�Up With a Pig Patty. This burger is served at Guy’s BurgerJoint currently on the Carnival Liberty and includes a ground chuckand bacon patty with lettuce, tomato, onion and pickle and a slather-ing of Fieri’s signature donkey sauce.

Hundreds of passengers line up at Fieri’s Joint, which was mod-

eled after his namesake venue on Carnival Liberty and showcasedthe chef’s passion for car culture and his California roots. At the booth,festival participants had a chance to meet this rock star chef, andof course sample his burgers, Righteous Rojo Onion Rings andSalted Caramel Whisky Milkshakes.

Guy’s Burger Joint recently debuted on the Carnival Liberty andwill be introduced on several Carnival ships over the next few years,beginning with the Carnival Breeze this summer.

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The Carnival Freedom and Carnival Dream haveeach earned a 100 score on their most recentUnited States Public Health (U.S.P.H.) inspec-tions in Fort Lauderdale and Port Canaveral,marking the fourth time a Carnival ship hasearned perfect marks over the past month. TheCarnival Pride and Carnival Sensation alsoscored 100 each during inspections in Baltimoreand Port Canaveral, respectively, over the pastfour weeks.

The unannounced inspections, which areconducted twice each year and required forany cruise ship with an international itinerary call-ing on a U.S. or Canadian port, encompass abroad range of shipboard sanitation areas,including proper food handling, preparation andstorage procedures and overall cleanliness ofthe galley and other shipboard areas. Thepotable water supply used in spas and poolsis also examined.

Four Carnival ships earnperfect scores by USPH

Princess reveals dining options on newbuildPrincess Cruises revealed more details in March about several of the main diningroom and specialty restaurant options that will be available aboard Royal Princess,when the cruise ship debuts in June 2013.

Among the new options are several distinct dining spaces, including a specialChef's Table Lumiere surrounded by a curtain of light to take the Chef's Table expe-rience to a new level, as well as wine cellar-inspired private dining spaces in themain dining rooms.

The ship will offer a larger Horizon Court buffet with a brand-new layout, newaction stations, intriguing new bistro options -- such as a crab shack and fonduerestaurant -- and even a dedicated pastry shop, an industry first.

For a full evening experience, several restaurants and lounges have been locatedtogether, including the Crown Grill which has been combined with the WheelhouseBar, and Sabatini's Italian restaurant which is now adjacent to Vines wine bar.

"These evolutions of our dining program will offer some exciting new options,as well as showcase our signature features which have become passengerfavorites," said Jan Swartz, executive vice president for Princess Cruises. "RoyalPrincess certainly will take our dining options to the next level."

The line also released a preview video of the dining options featuring PrincessCruises Executive Vice President Rai Caluori and Vice President of Food and Bev-erage Operations Peter Tobler, which can be viewed at www.princess.com/royal-princessdining.

CRUISE LINES

�� Carnival Liberty.Photo Courtesy: CarnivalCruise Lines

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NEWS

Chef Cat Cora will be the official godmotherof Oceania Cruises’ newest ship, Riviera at invi-tation-only christening ceremony held on May11 in Barcelona.

Cora will have the honor of smashing a 15-liter Nebuchadnezzar of champagne, custom-made byVeuve Clicquot Ponsardin against thehull of the 1,250-guest ship.

The Riviera will be much like much like itssister ship Marina,which debuted in February2011. Riviera is the second new ship launchedby Oceania Cruises in less than 18 months.

“Designed for epicureans, Riviera features10 dining venues – six of which are gourmetrestaurants, plus a Bon Appétit Culinary Cen-ter for hands-on learning and La Reserve byWine Spectator, a professional facility for wine-tastings and wine-pairing dinners,” said arelease from the cruise line.

“Cat Cora’s passion for fine cuisine and herfocus on the dining experience captures theessence of what we do every day,” stated KunalS. Kamlani, Oceania Cruises’ president. “We are

all excited to have her christen our newestship and are proud to welcome her to theOceania Cruises family.”

Cora is the first and only female IronChef on Food Network’s Iron Chef Amer-ica, and this spring, steps into a role asco-host of Bravo’s new television showAround the World in 80 Plates with Cur-tis Stone debuting in May. The show fol-lows 12 chefs competing in a culinary raceacross 10 countries in 44 days.

Cora operates four restaurants:Kouzzina at Disney’s Boardwalk Resort inOrlando, CCQ, in partnership with Macy’sin Costa Mesa, California and Cat Cora’sKitchen in San Francisco and Houston. Athird Cat Cora’s Kitchen will be openingin Salt Lake City later this spring. Cora alsohas her own branded olive oils, vinegars,sauces, tapenades and cookware, a col-lection of wines and is the author of threebest-selling cookbooks and a children’s book.

“Oceania Cruises has done an incrediblejob of developing ships custom-designed forfood lovers, and I'm thrilled to be a part of itall,” said Cora.

Cora is the president and founder of Chefsfor Humanity, which she started in responseto the tsunami that hit Indonesia in 2004. Theorganization is dedicated to reducing hungerworldwide by supporting humanitarian reliefand promoting nutrition education.

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CRUISE LINES

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INTRODUCING A NEW PERSPECTIVE


of the efforts of crew, passengers and the cit-izens of Giglio Island in Italy to opened theirhomes and hearts to the affected passengers.

Talk turned to the steps cruise lines werethan taking to prepare crew for any emergencyfrom safety threats to sickness outbreaks.

Despite the ongoing publicity of the CostaConcordia, executives in the State of theIndustry address, found booking responsehas changed little. Dan Hanrahan, CEO ofCelebrity Cruises noted that extensiveresearch by the cruise line indicated thatthe number of “cruise rejectors” who statethat would never take a cruise has not risenwhile Kevin Sheehan, CEO of NorwegianCruise Lines noted that his company hasnot seen a change in cancellations since theConcordia tragedy.

By the end of 2011, more than 16 millionpeople had logged a cruise vacation within theyear, and they are more often than not look-ing forward to a cruise line’s culinary expe-rience. In a survey of more than 1,000 travelagents by the Cruise Line International Asso-ciation (CLIA), more than half of the “expe-rienced cruisers” picked fine dining as the main

benefit of a cruise vacation. Seventy-five per-cent of the travel agent’s customers picked din-ing second only to accommodations as themain reason for choosing a cruise line. Thesame percentage were looking for new din-ing experiences on their cruise. Few (10 per-cent) gave much worry about weight gainduring their time at sea.

With few worrying about extra weightgain, passengers who have a desire to pay alittle extra during the week to spend theirevenings enjoying a quiet dinner amongfamiliar faces have a vast array choices. Morespace aboard cruise lines means that spe-cialty restaurants, in some cases by the dozencan satisfy just about any desire with longerhours and greater diversity.

“In short, cruise ship dining can be cred-ited in large measure in explaining why 94 per-cent of all cruisers are satisfied with theirvacation,” said a December 21, 2011 sum-mary of the CLIA-gathered survey results.

Dining choices and big name chefs aretwo of the most visible dining evolutions thatlongtime industry followers like Tony Peisley,cruise industry analyst, journalist, and author

amedroppers and foodies who aretaking to the sea on one of the topcruise lines have an embarrassmentof riches and an array of choicesawaiting them this year.

With a stepped up regularity, cruise linesthis year are announcing their latest signingof celebrity chefs to design menus, discusstechniques, and rub elbows with passengerswho take weeklong voyages immersed in thedetails of cuisine both familiar and obscure.

However, communicating the choices andthe endless advantages of a cruise vacation hasbeen a difficult task in recent months. Thatdifficulty, in light of the ongoing images ofthe Costa Concordia, dominated conversa-tion in the yearly get-together of cruise linesexecutives at the year Cruise Shipping Miamievent where they gather for an annual round-table discussion that has become known asthe State of the Industry. This year, executivestackled the issue head on in a discussion thatwas characteristically spirited and frank.

An account of the March 14 discussionrevealed a panel still deeply concerned forthose affected by the tragedy and appreciative

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By Rick Lundstrom

��Crystal Serenity ��

The hottest brands aboard today’s cruise lines seem to bethe chefs that lend their names and expertise to an itinerary

CRUISE TRENDS


of Cruising Through the Perfect Storm: A World-Wide Analysis talk about when asked: what aresome of the forces driving cruise ship diningtoday? Peisley was moderator of a panel dis-cussion March 14 in Miami on the continu-ing popularity of upscale cruising with a panelof executives from sea and river cruising. In his decades monitoring cruise line

growth from it infancy in Miami to its grow-ing, worldewide acceptance Peisley summedup an important passenger demand, andcruise line response succinctly.“Basically, people do not want to be told

what to do and who to sit with all the time,and they (cruise lines) really needed to dealwith that,” Peisley said. Deal with it, they have. In the case of

cruise lines Oceania Cruises and Regent SevenSeas a seat at a specialty restaurant is includedin the cost of the cruise. It can cost as littleas $10 on Norwegian Cruise Lines to savorgourmet bistro food, Asian fusion cooking andBrazilian Churrascaria. With seating andreservations, $75 will get Disney Cruises pas-sengers a whole lot of Ratatouille star Rémyto go with some of the finest in French-inspired cuisine. To entice more dining in the specialty

restaurants, Royal Caribbean Internationalannounced a program where passengers can

purchase specialty-dining options that rangefrom $50 to $120 per guest, offering a savingsof 25 percent. On the line’s Oasis of the Seasand Allure of the Seas, passengers can purchasethe Central Park Dining Package for $65 perguest, which gives them meals at three of themajor restaurants. At $120 per guest, a five-course dining package and wine pairing isavailable at restaurants 150 Central Park,Chops Grille and Giovanni’s Table. But do the specialty restaurants make

money? Peisley says he’s not so sure that is thepoint. “It is an appeal thing. Giving peoplesomething more; and at best they hope for isto cover their cost,” he said.

Big names at seaIn the weeks before and after this year’s MarineHotel Association Conference and TradeshowApril 15-17 in Orlando, here are a few of thenotable names who will be on the high seas:Partricio Sandoval, Executive Chef at Merca-dito Chicago who will be aboard the ms Rot-terdam; Serena Palumba, a teaching chef andfinalist on the Food Network Show The NextFood Network Star; on the ms Veendam; andBrian Archibald, executive sous chef of theCamelback Inn in Scottsdale, Arizona will beaboard the ms Prinsendam on a voyage of theMediterranean and Black Sea.

The cruise line that may have been gettingthe biggest buzz in the year ahead is CrystalCruises with its longtime association withMaster Chef Nobu Matsuhisa. Chef Nobuhas been training the line’s chefs and willtake to the sea himself at the end of May ona 12-day cruise of Europe and the Mediter-ranean aboard the Crystal Serenity.After departing May 24, Chef Nobu will

be making nightly appearances at ships SilkRoad and Sushi Bar restaurants, chattingwith guests, who will be enjoying his Japan-ese-Peruvian fusion cooking. Small groups cantake part in a special Omakase dinner withsake and sake/Champagne pairings by SakeMaster Fumio Hazu.And while a Crystal Cruises can be con-

sidered a luxury experience, a chance to expe-rience a Nobu-inspired dinner does not addmuch to the cost of a cruise. A meal of SalmonTartar with Sevruga Caviar, Tiradito NobuStyle or Yellowtail Sushimi with Jalapenothat would cost hundreds of dollars ChefNobu’s New York restaurant can be enjoyedcomplimentary in the Silk Road and Sushi Bar. Nobu began his association with Crystal

in 2003. His restaurants continue to attracta hip crowd of foodies in locations around theworld. Crystal allows passengers to make onepre-cruise dining reservation in Silk Road

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and Sushi Bar and a second once they board,based on availability.

“This visit, Nobu really wanted to havemore personal interaction and time with theguests who have helped may his only ocean-going culinary venture such a success throughthe years,” said Toni Neumeister, Vice Presi-dent Food and Beverage Operations at Crys-tal Cruises.

While Crystal Cruises appeals to theexotic and eclectic with its choice of ChefNobu, Carnival Cruises has made a serious

bid to nab down-to-earth diners with itsselection of Guy Fieri as one of ambassadorsfor its Fun Ship 2.0 program that has the linespending US$500 million updating diningoptions on its 14 ships. The line has gonestraight for the heart of the hamburger loverwith the opening of the Food Network Star’sGuy’s Burger Joint. Other fun choices plannedfor the ships will be drinkeries such as theRedFrog Rum Bark, BlueIguana Tequila Barand a BlueIguana Cantina casual diningoptions.

But is the future of culinary activities oncruise lines one of an endless parade of high-profile chefs taking to the high seas? Peisleyis not yet convinced. While he says that theaddition of a celebrity chef no doubt gener-ates buzz and leaves passengers with a goodfeeling about the cruise lines, he has heard thatlines have had to sign seven-figure deals toobtain the chefs. He adds that the appeal isstill to a subset of passengers who are highlyfood-oriented while the majority of passen-gers do not dine at the specialty restaurants.He cited surveys from line such as P & OCruises and recent comments from CEO’ssuch as Oceania’s Frank del Rio that the addi-tion of celebrity chefs can be costly, and pointto uncertain conclusions in passenger goodwill and return bookings.

“These people can be difficult,” he said ofwork with executive chefs. “(There is ) logis-tical costs and administrative costs. It won’tgo away, but I think it’s probably peaked.”

But what has not peaked the passengersperception that cruise lines offer an experi-ence that cannot be matched in any othermode of travel, a selling point that is ham-mered home again and again by cruise lines.In the end, the cruise experience is aboutvalue. Combining the shore experience withthe relaxation and the ability to do as much,at a much lower cost.

“Value is the thing that sells it,” said Peis-ley. “The value of the proposition. You can offervacations at a price where the equivalent onland will always be more.”

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CRUISE TRENDS

MHA COVERAGE

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ime and again, organizers of theMarine Hotel Association’s annualConference and Trade Show stress theimportance of bringing together thefar-flung elements of the industry for

a few days of relevant discussion and a highlytailored event for the cruise line industry.

Delegates and a core group of exhibitorswill come together again at the venerablePeabody Hotel in Orlando April 15-17.

This year, a longtime veteran of Norwe-gian Cruise Lines and the MHA holds the pres-idency of the association, with goals of addingto the group’s accomplishments of the pre-vious 20-plus years of activity, in addition tohonoring its charter to be an important sup-plement to the educational and training needsof the cruise industry.

Born in Jamaica, Alvin Dennis began hiscareer 1978 as general manager of the JamaicaHill Estate Resort and Villas in Port Antonio,Jamaica operated by NCL subsidiary KlostersRederi A/S. From there, he held a variety ofpositions at NCL from inventory control, toaccounting services to manager of hotel pur-chasing as well as manager of food and bev-erage purchasing.

“In 1991, I was made vice president withresponsibility for logistics as well,” he tells PAXInternational. “So we are responsible for thepurchasing of all the food and beverage andhotel (services).”

Dennis relies on a small staff of dedicatedemployees to meet the big challenges of themulti-ship fleets that have changed the indus-try. He currently holds the title of Vice Pres-ident of Purchasing and Logistics.

“When I started, the ships were only goingout of Miami,” he said. “Now, we are a globalfleet, so the logistics part of it is challenging.

But I have a good team with me. And althoughit is difficult, we all share the responsibility.”

In addition to the manpower, Dennis alsosaid that the challenges of logistics are beingeased with technology. Sourcing products andfinding the right people in a vast network ofsuppliers is a simpler task in the computer age.Like many cruise lines, Norwegian participatesin “e-auctioning” for supplier services. Theability to reach out to people within theindustry quickly and seek out qualified sup-pliers in the wide range of ports that NCLserves has been important to the advancementof cruise line logistics.

Those suppliers need to become partnerswith the cruise line lifeline providing prod-ucts within budget and on time, because theship waits for no one. Dennis cited success-ful collaborations where a company hasstarted small; supplying a single product, butover time grew with importance.

“There are opportunities in our business,because service is so important,” he said. “Aslong as suppliers treat us right, they canbecome long-term legacy suppliers.”

Dennis replaces Peter Tobler who has goneon to be the chairman of the MHA. Duringhis tenure as the group’s president, Dennis saidhis goal is to build on what has been establishedin the MHA over the group’s long history.

“We try to get people together in an envi-ronment that is meaningful for the cruiseindustry and also our suppliers,” Dennisadded. “Part of our charter says we will makean effort to augment the training that thecruise industry does.”

The MHA currently has programs atCornell University, and its program at theUniversity of Plymouth stresses manage-ment skills and leadership building over a fiveday intensive workshop with lectures and casestudies designed to build leadership essen-tial for the cruise industry. It also suppliestraining to winners of the yearly BacardiCruise Competition.

“We want to make sure we can reach outand become more global,” said Dennis. “Wehave good representation from Europe.Because we are a global industry, we have toreach out.”

TThe Marine Hotel Association’s new presidentbrings decades of experience to helm of a group reaching out to the world

By Rick Lundstrom

“We try to get peopletogether in an environmentthat is meaningful for thecruise industry and also our suppliers,”

MHA President Alvin Dennis



EVENT COVERAGE

s Bacardi celebrates the 150thbirthday of its legendary rum, theBacardi Global Travel Retail teamand countless more participantsacross the globe are now reflect-

ing on the results of the 7th annual BacardiCruise Competition.

Each year, the Bacardi Cruise Compe-tition, a recognition the efforts of themen and women onboard cruise shipswho put Bacardi products into thehands of guests, challenges chefsand bartenders to create recipes forcocktails or menu items using ingre-dients from the Bacardi family ofbrands. This year’s competitionbegan in September and culminatedMarch 9 with the announcement ofthe winners and a lavish celebrationat the Bacardi Americas Headquar-ters in Coral Gables Florida.

At the event Adri Ford, a SouthAfrican native and bartender onboardtheCarnival Libertywas named Bac-ardi Bartender of the Year for hercreation, the ‘GREY GOOSE PinkVictoria’. A former chef, Adri cred-its her success and creativity behind

the bar to her work in the kitchen. The cock-tail, though pink in name, is ambiguouslyorange in colour and is composed using twoparts GREY GOOD L’Orange, one part freshlysqueezed orange juice, half part passion fruitsyrup, six fresh mint leaves and a topping ofMARTINI & ROSSI Prosecco.

Taking home the title of Bacardi Chef ofthe Year was Ramesh Thirumal, a native ofIndia and a chef onboard Royal Caribbean’sIndependence of the Seas. The third timeproved to me the charm for Thirumal, who’s‘GREY GOOSE Halibut Vitality’ won topaccolades in this, his third entry into com-petition. The recipe is “heart healthy” inaccordance with guidelines set by the Amer-ican Heart & Stroke Foundation and callsfor a 120g halibut fillet, 5ml GREY GOOSELe Citron, cilantro, garlic, finely choppedginger, green curry paste, broccoli, spinach,snow peas, lemongrass, lime and bean sprouts.

Hundreds of industry members attendedthe event, which spanned three floors of thenew Coral Gables location to honour thewinners, taste the finalists’ creations and dancethe night away at the two year old, 15 storeybuilding. Before the party launched into full-swing Bacardi Travel Retail Americas’ RegionalManager Zachary Sulkes addressed his guests.

“Each year, the Bacardi CruiseCompetition showcases the

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extraordinary level of expertise and profes-sionalism that can be found on board ferriesand cruise ships around the world every day,”he said. “As a number of recipes we receive hasincreased year-on-year so too has the qualityand innovation demonstrated by the industry’stalented bartenders and chefs. Adri, Rameshand all our finalist are excellent ambassadorsfor the exceptional food and drink now offeredto travellers and we couldn’t be more pleasedto celebrate their achievements.”

In cooperation with the Marine HotelAssociation (MHA), Ford and Thirumal eachreceived a crystal trophy and a cash prize ofUS$5000. Additionally, the MHA has arrangedfor the two winners to attend an intensive HighPerformance Leadership course of study forcruise industry professionals at Florida Inter-national University (FIU) School of Hospi-tality and Tourism Management.

A prize of an onboard BACARDI party forthe crew who submitted the largest numberof entries was awarded to the crew of RoyalCaribbean’s Allure of the Seas.

In January, a panel of cruise line andindustry executives selected the winningrecipes from a group of ten overall finalistsin ten different categories in an anonymoustasting in Miami where the names of thechefs and the cruise lines they belonged to werenot revealed.

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Bacardi’s Bartender and Chef ofthe year are celebrated in MiamiHundreds attend as the Bacardi Americas Travel Retail Team announces the 2012 Bacardi Chef and Bartender of the year By Maryann Simson


GUEST ROOMS - AMENITIES

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Plenty of PaperStefco Industries, a Cellynne Holdings Company, is a major supplier of paper and paperdispensers to the cruise line industry. Based in Haines City, Florida, Stefco Industriesoffers wide range of products including bathroom tissue, facial tissue, centre pull tow-

els, hard wound roll towels jumbo rolls and napkins, plus the dis-pensers that dispense them.

“Paper is a critical part of operations and of the guest expe-rience,” explains Greg Mathews in National Accounts atStefco Industries, adding, without the intention of a pun,that “It touches everybody.”

Cruise line supply is an “integral” part of Stefco’s overallbusiness, says Mathews, and one area that they are ambi-tiously growing. Stefco has actually become the first of itscompetitors to create a bathroom tissue specifically to meet the

needs of the industry. With three different levels of quality available, thepaper features a special fiber formula that breaks down very quickly inthe large septic systems onboard, yet it also feels soft to the touch for dis-cerning passengers. This accelerated decomposition helps prevent clogs,which can often disrupt more than just the washroom involved and cre-ate major headaches for guests and crew in large areas of the ship.Unique case packs have been fine-tuned to save space and waste,

removing nearly 80,000 cases and more than one million cores from thesupply chain. Additionally, complex distribution networks have been estab-lished by Stefco to optimize freight - in an industry where product is shippedglobally at a rising expense to operators. “Ships will typically stock enough paper onboard for a seven or ten day

voyage, but what we have done is set up a global program in order to havethe product available no matter where a ship is in the world, it can rely onconsistent quality,” says Mathews. “We can now ship the exact same prod-uct from manufacturing facilities around the world to support good leadtimes to an industry that has, in recent years, grown towards Europe andAsia. Our goal is to now pursue a more international client base.”

Luxurious LiquidsOffering form and function in the shape of liquidamenities onboard is a company called, DispenserAmenities. Headquartered in London, Ontarioand with sales offices in Denmark, DispenserAmenities supplies various in-shower amenitydispensers and has been proudly serving the cruiseline sector since 2002. “Our very first customer, and still and amaz-

ing partner, was Carnival Cruise Lines,” reveals War-ren Hodgson, International Sales Manager forDispenser Amenities. “They began with our Clas-sic Dispenser in white and today the entire fleetboasts a beautiful two-chamber AVIVA dispenserin a brushed nickel finish.”From those humble beginnings, Dispenser

Amenities has seen steady growth and has addedsignificant industry players like Royal Caribbean,Norwegian Cruise Lines, Pullmantur Cruises,Ibero Cruises, MSC Cruises, Linblad Expeditionsand several smaller brands to its customer base.One of Dispenser Amenities’ primary businesssegments, the cruise industry, is exceptionallyimportant to this amenities specialist. In addition to a now extensive range of stylish,

practical and fully customizable dispensers, Hodgesexplains that Dispenser Amenities is also excitedabout its selection of bath liquids, which offerindulgence along with peace of mind in an agewhere environmental protection is a prime con-cern.“Our products remove all of the plastic pack-aging that is traditionally associated with indi-vidually packaged amenities,” he says. “In the past,a cruise line had to eliminate that waste either via

incineration or by off-loading at port. With thedispenser, there is no waste, no packaging toremove and no environmental hazard.”

At the 2012 Marine Hotel Association(MHA) Conference and Trade Show inOrlando, Florida April 15-17, Hodgson’s

booth will be the launch pad for a new prod-uct about which he is very excited. “We will be show-casing a beautiful new dispenser that has combinedthe practicality of the dispenser with the beautyof a stainless steel basket; all in a size that willfit the smallest cruise line bathroom,” he said.

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verage vacationers do not likelyreturn from a seven or ten daycruise, eager to brag to friendsand family about the septic-friendly toilet paper they used

onboard or how the soap in their state-rooms did its part to help the environment.

With attractions like water slides and wavepools, climbing walls and golf greens, orcasinos and high-street shopping at their dis-posal; the cruise line passenger is often toobusy making memories to notice the littleodds and ends that put the finishing toucheson a great new experience.By Maryann Simson

�A look at the little extrasthat make a big differ-ence in the comfort ofthe cruise line guest

Safe DeliveryHeadquartered in Miami and with a branch in Saint-Nazaire(France) as well as partner vendors in across the continentalUnites States, Europe and Asia, Multi Sales & Products (MSP)has been fulfilling orders for cruise lines for the last dozen years.A wholesaler willing to accommodate small quantities

upon request, MSP’s range of products is vast and includes state-room essentials from electronic safes and mini-bars to bed-ding and small appliances of superior quality. “Our first customer was Royal Caribbean Cruises,” says Yann

Fory, General Manager at MSP. “We currently sell our prod-ucts to over 20 cruise lines and shipyards, five hotels and a dozencontractors who do refurbishing projects onboard cruising ves-sels. The cruise industry makes up 75% of our business today.We are a one-stop wholesaler for all guest room supplies forcruise ship and hotels. We can also produce custom-made itemsupon request for our customers in need of a special touch.”Fory knows well the importance of guest room amenities

in the cruise industry to give passengers the feeling of beingat home, away from home. Moreover, he knows how impor-tant a sense of security and peace of mind can be when trav-elling abroad. To facilitate the secure storage of valuables inthe stateroom, last year MSP launched its own line of guestroom safes. With options including a digital keypad, credit cardopening, emergency code or key lock. The range is backed byan available five year warranty.

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“WESSCO caters to hundreds of domestic and international accountsencompassing travel and hospitality industries,” said Jennifer Green, SeniorSales Manager, Cruise Line and Hotel Divisions for WESSCO International,a well-established specialist in the design, manufacture and supply of ameni-ties and hospitality products in a recent interview with PAX International.“It would be difficult to quantify the percentage of products we do for thecruise line industry, but as always we are pushing new and innovative ideasto expand this division as we move forward.”WESSCO International is headquartered in Los Angeles and has sales

offices worldwide. The company’s first account was Four Seasons Hotels,which it still calls a valued customer today and one it still regularly sup-plies with more than 40 individual guest room products. Global sourcing,customization expertise and many years of serving various hospitalitychannels has taught the growing WESSCO team many important lessonsabout delivering an outstanding guest experience. “These items are essential to conveying a cruise line’s unique travel phi-

losophy, which sets them apart from their competitors,” says Green. “They estab-lish a sense of place when travelers are away from home. Onboard amenitiesand accessories support the idea that the entire voyage should be exceptionaland exclusive, which is the first step to creating a memorable experience.”Recently the WESSCO team has noted a trend towards better definition

of brand identity in the cruise line industry. Many of WESSCO’s cruise linecustomers are seeking to distinguish themselves from competitors throughdifferent approaches. Some are offering all-inclusive vacations, while oth-ers market their sustainability measures and many introduce unique ameni-ties exclusive to their brand.“Even our customers who focus on affordability know they need items

to distinguish themselves from the rest,” says Green. “Quality amenities com-bine with food, retail outlets and onboard entertainment to create a full andrich experience for each guest.”

Atmosphere and Aesthetic

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STATEROOMS: LINENS

ssentially in a home-away-from-home, every passenger longs fora sense of relaxation and com-fort when it comes to their state-room linen and textiles. But

behind the pillow-top mattress, down duvets,and high-quality sheets are companies aroundthe world who make it their mission to

accommodate the tastes of the hospitalityand cruise line industry.

While working within a competitive mar-ket, linen and textile manufacturers are forcedto essentially “keep up with the times” bymaking sure they are aware of new trendsthat are on the rise. At the same time, they alsohave to make sure that their products are ver-satile, easy to process and have reasonablelongevity, all the while keeping passengers’guest satisfaction level in mind.

Growing with customer demands Based in Northern Ireland, Lissadell Liddelloffers years of expertise in bed, bath andtable linens for hospitality applications. Manyof their products can be found within a vari-ety of different hotels and cruise lines aroundthe world.

According to Jimmy McCullough, SalesDirector at Lissadell Liddell, comfort is a qual-ity that is taken very seriously in the company’slinen and textile production process.

“Comfort is the number one considerationwhen it comes to the production of Liddell Bedand Table Linens, followed by more practical

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�� By speaking with several manufacturers, PAX International gains insightinto how linens and textiles play a vital role in the guest experience and send suppliers on a constant search for trends that satisfy By Lauren Brunetti

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considerations including longevity and easeof processing,” he told PAX International.The company’s involvement in the hospi-

tality sector dates back more than 100 years,as it manufactured pure Irish linen for boththe retail and hospitality market - locally andinternationally. Most significantly, Liddellproduced the Bed Linen and Table Linen forthe RMS Titanic as it sailed on its transatlanticmaiden voyage in 1912. The company was alsoinvited to provide the linens for the com-memorative voyage 100 years later.“The Titanic was the epitome of excellence

and indeed the finest liner ever built and Lis-sadell Liddell is very proud of its unquestionedhistory with the ill-fated cruise ship,” he said.Since this point in time, the company has

continued its association with cruise linesand has completed production for Silverseas,Saga Rose and many other fine liners as well. When Liddell started their production of

cotton bed linen the range was very simple,with 144TC (thread count) and 180TC beingthe standard range that was in demand for 4and 5 star hotels. However, market demand has changed

dramatically over the last 25 years, McCulloughsaid. Liddell has introduced 300 and 400TC,all of which have been produced in both plainweave, jacquard design and striped fabrics.Liddell has also produced poly cotton

blends to their bed linen sector, which is a com-mon preference for premises that have on-sitelaundry - as the polyester content makes it eas-ier for the linen to be pressed as well as allow-ing for quicker drying times. Another important factor to keep in mind

is that bed and bath linen made for the hos-pitality industry has to be made differentlycompared to linens designed for home-use;since cruise lines and hotels need to wash theirlinens much more regularly than a product thatis manufactured for the household market. “Hospitality linens require yarns that are

more sustainable in production, and dyestuffsthat are more colorfast to ensure greater colorconsistency after repeated washing,” McCul-lough said.According to McCullough, a common

challenge faced by all linen providers in thehospitality industry today is finding a way tomake linen production more sustainable andenvironmentally friendly. While doing this,companies also strive to make their linentrendy, yet functional at the same time. “We do see the emergence more and more

for linens that address the environmental issueand have provided hotels with a range of prod-ucts that meet these needs from duvets madefrom recycled plastic bottles to blankets madefrom pure New Zealand wool,” he explains.Tim Morris, Development Director at

Mills Textiles says his company is also seek-ing green alternatives and looking to introducea range of Bamboo based 'eco' products to theircruise sector.Offering warehousing and distribution

worldwide, Mills Textiles has been supplyingthe passenger service sector for more than25 years. Based in the United Kingdom, thecompany also has associated relationships inChina that date back to 1919.At Mills Textiles, the most popular prod-

ucts are towels, duvets, duvet covers, pillows,pillow covers, sheets, bathrobes and slippers. When asked what they see for sources of

new business in the immediate future, Mor-ris said, “for us, we see supply opportunitiesin the luxury/motor yacht sector - much likethe private jet boom in the airline industry.”

Trends that satisfyOver the years, a popular trend sought out bymany hotels and cruise ship operators is the com-pany name and/or logo interwoven onto linenand textiles. Even though the majority prefer

plain and simple designs, McCullough saidadded features such as marrowing, picketing orembroidered logos often add “an extra touch.”Glenn Gordon, Vice President of Hospi-

tality Sales at Drapes 4 Show said from the pas-senger side, “customers of our customersdemand updated design. Trends are leaningtowards more residential style furniture andless use of linens to hide a commercial look.We have to develop products that fit withinthis design style.”With a long tradition in the hospitality

business, Drapes 4 Show emerged into thecruise ship market by producing textile prod-ucts that are suited for every part of the shipincluding, outdoor and indoor textiles, inaddition to food and beverage linen.“We learn about trends by listening to

our customers - the cruise lines themselves.We know they are getting feedback on guestexperiences on a daily basis and these requestsmake it though the supply chain,” Gordon said.Drapes 4 Show also keeps a vast range of pro-

duction capabilities ready in order to accom-modate a variety of different tastes. “Eachcruise line is different and they all try to appealto a different style passenger,” he explains. “Our success does not come from finding

the cheapest place to have something made orhow to cut corners on our product. Our suc-cess comes from listening to our customersneeds and continually investing in our pro-duction processes and quality improvementsthat add value to those customer requests,”Gordon said. T-Y Group, one of the leading manufac-

turers and suppliers of robes, linens, towels andguest amenities, has been in the hospitalityindustry since 1991. Danny Tuaty, President and CEO of T-Y

Group said something similar when it comesto cruise lines looking to hide a “commercial”appearance: “In the next 12 months we willsee a big change in the cruise line industry fol-lowing the hospitality industry- by offeringtheir guests a feel-at-home experience. Wewill see more designs, colors and embellish-ments which will replace the classic white orecru,” he told PAX International.Some of T-Y Group’s cruise line partners

include, Carnival Cruise Lines, Oceania,Regent, Silversea, Crystal, Royal Caribbean,Azamara, Seadream, and more.“We design and produce products specif-

ically for the institutional market. Whendesigning, we take into consideration howthe products will be used, washed and dis-played. All products go through rigorous test-ing in order to meet the cruise line and hos-pitality standards.”


STATEROOMS: LINENS

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As part of the trend linking the travel expe-rience to the “right at home” feeling of com-fort, cruise lines such as Royal CaribbeanInternational are giving consumers the oppor-tunity to recreate their onboard sleepingexperience by enabling them to purchaseidentical bedding and linens online whentheir holidays are over.

“The new bedding collection offers con-sumers a little Royal Caribbean cruise vaca-tion at the end of every day,” said Lisa Bauer,Senior Vice President of Hotel Operations forRoyal Caribbean Cruise Lines in a statement.

The signature bedding collection line is“designed for comfort and, most important,quality.”

Following in the same footsteps as Royal

Caribbean, Carnival and Holland Americahave both been selling their bedding for sev-eral years.

Holland America sells their “Mariner’sDream Bed,” which is a Plush Sealy Pos-turepedic® mattress. Their exclusive collec-tion also consists of bedding as well, whichis promised to deliver the same comfort thatpassengers enjoyed while staying on theirluxury liner.

Carnival Cruise Lines has also marketedtheir “Carnival Comfort Collection” – whichallows consumers to purchase the actual bedand accessories that are found onboard.

Manufactured exclusively for the com-pany, the "Carnival Comfort Bed" sleep sys-tem includes an eight-inch spring mattress and

box spring, a duvet made from 100 percenthypoallergenic down, and high quality cot-ton blend satin-strip sheets and pillowcases.

Two different styles of pillows are alsoavailable, including "New Generation Pil-lows," made of non-allergenic micro fiber tocreate a fluffy, down-like consistency, andthe "Soft and Downey," with feathers sur-rounded by down for unmatched comfort,along with complete bedding sets, whichinclude four pillows, two pillow shams, adown duvet, a duvet cover and a set of sheets.

Similarly, this trend is also moving fastin the hotel industry as well with the Marriott,Swissotel, Hilton, W Hotels, Fairmont, Hyattand Omni Hotels all offering their linens andbedding for sale to the public.

Ocean’s Finest Group salutes the MHA for its out-standing support for the Marine and Hotel Industryand its most successful charitable efforts.

Visit us at MHA Orlando: Stands 714, 716, 718


CLEANING & HOUSEKEEPING

�� ousekeeping in the high seas isn’twhat it used to be – today, moreand more cruise lines are jump-ing on the environmentallyfriendly bandwagon by using a

combination of smart cleaning practices andgreen products onboard. With technology driving all onboard oper-

ations, including the formidable task of house-keeping on ships that carry thousands, newproducts are constantly becoming available.Manufacturers around the world are invest-ing heavily to create valuable cleaning solu-tions in order to appeal to cruise line cus-tomers, who are increasingly showing inter-est in sustainable solutions.

Innovation and expertiseSince the 1920’s, Ecolab has been workingbehind the scenes to develop cleaning and san-itizing products for their cruise line sector witha promise to deliver guest satisfaction - safely,efficiently, and sustainably. The company works with most of the cruise

lines that exist within the industry today.“Our purpose as a company is to make the

world cleaner, safer and healthier while pro-tecting people and vital resources. To achieveour purpose, we must have a strong focus onsustainability both within our operations andthe products we produce,” said Jorge M Gar-cia, Regional Vice President, Corporate AccountsSouthern US/Global Marine at Ecolab.Ecolab has recently introduced several

new products to their cruise line sector,including the MAXX Durable Floor Finish Kit– a two-part urethane hybrid floor finishthat is twice as durable as conventional floor

finish and has a low odor profile. The OasisPro line of cleaners was recently launched aswell, and consists of a bathroom cleaner andanti-bacterial all-purpose cleaner. According to Garcia, the use of sustainable

housekeeping/cleaning products will onlycontinue to climb from here on out – not onlyin the cruise line industry but in other indus-tries as well. Similarly, Celeste, a leading developer of

lavatory and cleaning chemicals, has alsobeen serving the transportation industry forquite some time – since 1967 in fact.

“The travel industry in general is focus-ing on passenger safety – especially with theincrease of travel and load factors. Our ownfocus is to help customers understand theimportance of cleaning, versus disinfecting,versus deodorization and the many myths thatsurround these basic procedures,” GeneDeJackome, President of Celeste Industriestold PAX International. When it comes to developing new prod-

ucts and formulations, Celeste works withincertain non-negotiable parameters. For exam-ple, among a long list, their products must con-tain no carcinogens and use best alternativegreen solvents.

“We broadened our portfolio to includehard surface cleaning, closed system clean-ing, and disinfecting/sanitizing, potablewater quality and hand care,” he said.

Steps in the right directionUsing environmentally friendly or even less-toxic products while onboard is one of manysteps needed to set up and implement a suc-cessful green cleaning program.

Several cruise lines have already madequick strides to make their housekeepingpractices a little bit greener. Among other environmental initiatives,

Norwegian Cruise Lines made the switch to eco-friendly detergents for dry cleaning purposes– a common trend in the cruise line industry.Unlike regular dry cleaning detergents,

eco-friendly alternatives don’t contain harm-ful chemicals or carcinogens. In keeping with the environmentally con-

scious bearing of the cruise line sector, Hol-land America offers a towel reuse program andalso has installed low-flow showerheads andfaucets throughout the ship. Also, instead ofthrowing away old linen, travel sized toi-letries and other items, Holland Americadonates them to charities around the world.Other common green housekeeping prac-

tices used on a variety of other ships includethe use of non-toxic cleaning fluids, such aswhite vinegar, or baking soda; borax, hydro-gen peroxide and rubbing alcohol are used asalternatives. Soda water can be also be usedto clean windows and mirrors as well

H

By Lauren Brunetti

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PAX International investigates sustainable cleaning andhousekeeping practices used onboard, showing that theindustry is moving in the right direction as a result ofinnovative suppliers and products currently available

At Clearwater we love wild seafood and are constantly investingin new and innovative ways to share our passion and support ourcustomers. We’re Canada’s leading exporter of premium, wildshellfi sh and a world leader in sustainable, responsible fi shing.

Contact us today or visit us at Booth #232 at theMHA 27th Annual Conference & Trade Show

We’ll introduce you to our exquisite products and discusshow we can help enhance your sales through:

• innovative product development• menu solutions and consulting• point of purchase support, staff education and incentives

www.clearwater.caNorth American Sales Offi ce: 703-669-6119 | [email protected] Sales Offi ce: +44-1753-858-188 | [email protected]


APPETIZER SERVICE

Whetting the appetite

he surreal image of impeccablydressed servers wading throughsaltwater delivering caviar andChampagne to sunbathing guests ona secluded beach may be one of the

most indelible memories for passengers intheir luxurious cruise on the Yachts ofSeabourn; but behind the little dollop ofprocessed sturgeon roe sitting on a cracker isa story of risk and reward that spans continents.

It is also one of the stories of a small com-pany that can deliver a highly specializedproduct with reliability and quality. It is thekind of story that makes for success in thecruise industry. And the companies are many,from suppliers like Cuisine Solutions thathave found unique sous vide cooking meth-ods for specific dishes, to InternationalGourmet Products, Inc., which is attendingthis year’s Marine Hotel Association, lookingto score its first cruise line sales with a cheesethat company officials say is ideal for thecruise line looking to supply passengers witha satisfying and familiar taste whose originsare south of the border.

“There are opportunities in our business,because service is so important,” said MarineHotel Association President, Alvin Dennis, VicePresident of Purchasing and Logistics at Nor-wegian Cruise Lines. “As long as supplierstreat us right, they can become long-termlegacy suppliers.”

With a little digging, it’s probably possi-ble to find the supplier of the inflatable serv-ing trays loaded with caviar and crackersused for the Caviar in the Surf™ service onSeabourn. But throughout the company’smarketing literature the story of Black RiverCaviar can be found over and over.

“Caviar is a luxury,” said Seabourn Pres-ident, Richard Meadows in the Februaryannouncement of its new contract with BlackRiver Caviar, a company that for 20 yearshas farmed Siberian, and recently Russiansturgeon in remote Lago Artificial de Bagoria(Lake Bagoria) in the heart of Uruguay. “Andas such it is part of our culinary repertoire onboard our ships. Seabourn guests expect usto provide quality caviar.”

Seabourn accommodates expectations,by the ton for its small ships which routinelycarry approximately 200 passengers in lux-ury. With its exclusive contract, Black RiverCaviar will supply approximately 2.8 tons,making Seabourn the largest independentconsumer of caviar in the world, said BlackRiver Caviar President, Graham Gaspard.

For Black River Caviar, who has businessheadquarters is in Breckenridge, Colorado, sup-plying Seabourn was a matter of the mid-sized producer of caviar ramping upoperations enough to accommo-date demand. Five years ago,when the company first began

talking with Seabourn, it was only producingapproximately 2.5 tons per year. Now, withimproved methods and healthy strong stock,Gaspard said Black River Caviar currentlyproduces between seven and eight tons per year.

The history of Black River Caviar goesback to 1990 and the company’s founder,Walter Acalde found through satellite imagesthat the waters of Lake Bagoria, 3.5 hours fromMontevideo, were perfect temperatures anddepths for raising sturgeon. With the help ofpartners, Acalde was able to set up the firststurgeon farm in the Southern Hemisphere.

Now, the company harvests roe by thekilogram from both Siberian and Russiansturgeon. With 17-20 kilograms weight forSiberian sturgeon and upwards of 25 kilo-grams for Russian sturgeon, Gaspard saidroe yield can be anywhere from 12% to 15%of body weight.

The water and high protein feed as well asprime stock makes Black River Caviar a highquality product. However, in addition to qual-ity, Seabourn was after other important fac-tors with its pick of Black River Caviar. Thecompany has been verified as ecologicallysustainable by the authority of the Conven-

tion on International Trade inEndangered Species and is theonly sturgeon farming opera-tion to earn a Green rating by the

Marine Conservation Institute.

TWhen cruise passengers order from a specialty restaurant or indulge in some of their favorite appetizers, suppliers behind the scenes go to great lengths for every small, satisfying bite By Rick Lundstrom

Cuisine Solutions is the worldwide leader in sous-vide—the slow-cooking technique that offers fl exibility, effi ciency, safety, and unmatched fl avors and textures, time after time.

Our premium sous-vide creations help deliver truly memorable dining experiences for cruise lines, railways and major airlines around the world.

GET ON BOARD WITH THE BEST.

BOOTH 113

CUISINESOLUTIONS.COM

J. HemmerDirector, On-Board [email protected]

Bhasker RaghavBusiness Development Manager, On-Board [email protected]

FOR MORE INFORMATION:

Seeking to be a solution

March found J. Hemmer, Director of SalesOnboard Service U.S for Cuisine Solutionstraveling to Washington D.C. to meet with rep-resentatives of Royal Caribbean Internationaland Oceania to show them what the Chicago-based company can do with sous vide cook-ing processes, some of which are unique totheir operation.

“We have been focusing on their specialtydining restaurants where some of the cruise linesget an upcharge,” said Hemmer. For RoyalCaribbean, Cuisine Solutions has supplied a spe-cific cut of short ribs with red wine sauce anda difficult-to-obtain lamb shank for an ossobucco service. In the past, Cuisine Solutions hasput together crab cakes from its operations inFrance. Other tasty combinations have been amixture of white Cannelloni beans cookedwith garlic and thyme and pureed into a dipor spread on a sandwich. Cruise lines havealso purchased products such as eggplant com-fit grilled and cooked with olive oil, garlic andtomato. A paneer Indian dish is made with

Indian cheese, goldenraisons and cashews.

Some of Cuisine Solutions’ methods areproprietary. “We take beef, poultry, chicken,top sirloin and season and sear and slice it raw,”said Hemmer. “Then after we slice it, it isvacuum drawn and cooked. When you takeit out of the pouch it its still medium rare inlook and color.”

The sous vide method is an ideal processfor specialty restaurants with limited space, saidHemmer. Products desired for the restau-rants may be expensive anddifficult to source. Onceon board, they mayrequire multiple

ingredients and more preparation time, tak-ing up space in tight kitchens. With compa-nies like Cuisine Solutions nailing down thepreparation times and processes, Hemmersaid chefs in the kitchen are free to explore theircreative side.

“The attributes of cooking sous vide is fea-turing those products and long, slow cookingtimes that require a lot of energy,” Hemmer said.

� ��

A taste of homefrom south ofthe border


APPETIZER SERVICE

For further information contact:Tel.: +49 2841 88 80 320

[email protected]

The specialist forbutter portions

salted or unsalted

absolute food safety

New to the range:

and Red Cheddar

Visit usat booth # 420

Ron Simpson, Vice President of International GourmetProducts will be appearing at this year’s Marine Hotel Asso-ciation with a product that is simple to prepare with flavorsthat familiar to the palate of Americans, while Mexican ininfluence.

Mexican-themed meals are a weekly event for manyAmerican consumers, according to a recent study by Food Tech-nology Magazine and their popularity has not waned. Simp-son is quick to point out that for more nearly 20 years, salsahas outsold ketchup in the United States. The country’s lovefor cheesy snacking is one of the reasons InternationalGourmet Products has been able to sell its El Preferido brandqueso blanco (white cheese) in every state east of the Mis-sissippi River. The product is stocked in well-known grocerystore chains, among them Kroger, Engles and Winn-Dixie.

“The way our population is, everyone loves cheese dip andironically enough it’s basically formulated for Americans byMexican restaurants,” said Simpson, whose company is basedin the North Atlanta suburb of Cumming.

International Gourmet Products manufactures ElPreferido Queso in Appleton, Wisconsin. A five-poundblock of the cheese can be shredded or combined with 40ounces of milk for perfect mixture. The product is availablein its traditional flavor and in a hot jalapeno offering. Thecompany is also working on a co-packed product teamedwith tortillas.

Simpson sees applications for El Preferido both for prepa-ration and for retail cruise line sales. In addition to ElPreferido, International Gourmet Products operates a bro-kerage firm representing several brands. Most recently, thecompany took on brokerage for Hope’s Cookies, SyracuseSausage, Harvest Time Products and Asiago.

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PAX International Magazine and its talented team are completely focusedon accurately covering all aspects of the passenger experience and pro-viding a platform upon which industry players large and small can sharenews, developments and competencies with top airline, cruise and rail ex-ecutives and decision-makers. Since 1997, PAX International’s bi-monthlyprint magazines and bi-weekly electronic newsletters have been servingexecutives onboard cuisine, sales, logistics, IFE, cabin connectivity, design,and passenger amenities with the latest and most trusted news and analy-sis in the world.

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WINE AND SPIRITS

�� to Turku, Finland.

“Whisky is very much appreciated in Swe-den,” Stig Pernell, who works aboard the M/SCinderella tells PAX International. “Thereare numerous whisky societies and clubs.The interest in whisky is rising and the demandfor new and rare kinds of whiskies is a fact.

“Vodka is present, but not in the centeranymore.”

n February of this year, representa-tives from four family-owned ScotchWhisky distillers boarded the M/S Cin-derella for the Viking Line Whisky Fairfor three days of “nosing and tasting”in an annual event that highlights alove affair with an imported brownspirit in a region known for vodka.

Ambassadors from The Balvenie, Tullam-ore Dew and Grant’s were among the peoplewho mingled with guests. One of the eventswas a demonstration by Peter Copeland, anartisan cooper (barrel maker) who displayedhis skills handed down through the genera-tions from cooperages in Girvan and Dufftown.

The ships open deck of 1,320 square metersbecame home to what one crewmembercalled a “floating whisky heaven” of produc-ers. Other times during the year, Viking Linecaters to its whisky loving passengers with spe-cial cruises in the spring and fall, serving athree-course whisky inspired a la carte din-ner. At the trade fair, rare and specially selectedsingle malts are offered at duty free prices.

Also aboard the M/S Cinderella duringthis most recent Whisky Fair was the prod-uct of a long association between the Finland-based Viking Line and the independent fam-ily distiller William Grant & Sons featuringone of its iconic brands: Glenfiddich Single

Malt Scotch Whisky, which is billed as theworld’s favorite single malt whisky.

In February, as the chilly winds blew infrom the Baltic, the M/S Cinderella dedicatedthe first ever dedicated Glenfiddich Lounge,is now treating customers with a stock ofmore than 200 whiskies for the 22 hour tripthat starts in Stockholm to the Islands ofAland in the middle of the Baltic Sea and on

�The M/S Cinderella of Viking Line is plying icy Baltic waters with a new bar catering to Scotch fans in the land of Vodka By Rick Lundstrom

��M/S Cinderella ��

�� M/S Cinderella ��


The cruise provides an ideal setting toenjoy the bar’s line of whiskies. Set in coppertones and decorated with hardwoods andlarge windows, passengers can pass the timewith a glass of Scotch as the M/S Cinderellamakes its way through an archipelago ofthousands of small islands.

They can also find a product that fitstheir budget from the more than 200whiskies. Bartenders can pour a Glenfiddich1959 priced at US$125 per centiliter oranother product that can start as low asUS$2 per centiliter. But either way, theycan escape the heavy burden of taxes in theScandinavian countries and enjoy a prod-

uct at half the price they would at a bar inStockholm.

Planners keep close to the theme of theGlenfiddich Lounge and fancy mixologistinspired drinks are few. “There are no menus,but we do use whisky as an ingredient for dif-ferent cocktails,” said Pernell. “For example,try to use some frozen raspberries in a smokysingle malt and experience how the taste goesside by side.”

Viking Line and William Grant & Sonshave also been side by side for many years. Theopening of the Glenfiddich Lounge on the M/SCinderella is an important step for the distillerin its Nordic strategy for the domestic and

travel retail market. Last year, the companyset up a dedicated marketing office in Stock-holm and directed Hans Just A/S to be exclu-sive Nordic distributor for all William Grant& Sons brands.

“It has been really exciting to be a part ofa team dedicated to creating such an innov-ative and engaging way for our consumer toexperience, enjoy and learn about Glenfid-dich,” said Erik Thomsen, William Grant andSons Global Travel Retail Manager for Europe,in the February 17 announcement of thelounge’s dedication. “I must thank the teamsat Viking Line and our distributor, Hans Just,for their outstanding work.”

New ship to Grace Viking Line fleetIn February of this year, the vessel NB 1376 shed its austeremoniker to be officially operate under the name M/S VikingGrace when it leaves the STX Finland shipyard in Turku.The name was picked from entries on the Viking Line web-

site www.nb1376.com that took place from December of lastyear to January 15. More than 23,000 names were put in sub-mission with many of them ending in the –lla like previous VikingLine ships. The Victoria was also a popular suggestion. “The jury chose the name M/S Viking Grace, which in our view

stands for style, design and atmosphere,” said Viking Line, inthe announcement of the name choice. This will be the final year that Viking Line’s M/S Isabella will

be operating the route that takes her from Stockholm on to Alandand to Turku. Last year, 1.790 million passengers took theroute, a 2.8 percent drop from the previous year. Viking Line willbe repositioning its fleet in January 2013 when the M/S VikingGrace will take over the service. “The new modern ship means a reform and a higher level of

service on this route,” said a January release from Viking Line.The ship’s dimensions: 214 meters long and 57,000 tonnes witha cruising speed of 22 knotsTo allow the ship to make its way through an environmen-

tally sensitive archipelago of islands, Viking Line equipped the

it to operate on liquefied natural gas, which officials say has anumber of environmental advantages to traditional maritimefuel. The LNG does not have any sulfur or heavy metals. By usingthe fuel, Viking Line claims that it can reduce the M/S VikingGrace’s carbon footprint by 20-30%.“LNG meets the emission standards of the International Mar-

itime Organization directive, which states that the sulfur contentof vessel fuel may not exceed 0.1% weight starting on January1, 2015,” said a release from Viking Line. The company also looked close to home when selecting

some of the M/S Viking Grace’s fixtures. Recently a companycalled Hibox Systems announced that it would be supplying theship with its IPTV platform that will use an Internet enabled Medi-aSuite televisions from Philips. With the Hibox system, passengers will be able to access enter-

tainment and Internet service without the need for smart cardsor external boxes in the cabins. There will be more than 1,100televisions on the M/S Viking Grace. Like other aspects of theship’s operations, the televisions will be built for environmentalefficiency. They will be equipped with MediaSuite’s EcoFlowersystem that “assures the lowest possible power consumptionwhich was especially important to Viking Line,” said a releasefrom Hibox.

��M/S Viking Grace ��

Distilleria Bottega to launch new grappas


WINE AND SPIRITS

Beverage breakthroughs

than 10 years. “Among our first customersthere are Royal Caribbean and Silversea. Wenow work with close to a dozen companiesin relation to the cruise line industry.”

Founded in 1977 by Aldo Bottega, the com-pany’s master distiller with more than 30 yearsof experience, the family-operated companyhas grown to become an award-winning inter-national winemaker and grappa producer.

“The exceptional quality of DistilleriaBottega’s products is the result of the unionof passion and nature. For three generations,the company has used only the best qualitynatural ingredients to produce an array of

exemplary grappas, excellentliqueurs and fine, high-qualitywines,” said Spellanzon. “Ourresearch for eye catchingpackaging and high quality,together with the made inItaly warranty of gen-uineness, make our prod-ucts refined and highlydistinguished by the cus-tomers.”

This year at the Marine Hotel Association(MHA) Conference and Trade Show, Distil-leria Bottega will be launching two newgrappa-based liqueurs. Raspberry is com-bined with white chocolate and grappa-basedcreamy liqueur and Nero (also a creamyliqueur) is a combination of dark chocolateand grappa.

“We have about eighty different prod-ucts. Our main brands are Bottega and Alexan-der,” said Anna Spellanzon, InternationalPress and Public Relations Officer at Distil-leria Bottega, adding that her company hasbeen supplying the cruise industry for more

��

��

biggest wines and spirits brands are sharpeningtheir focus on cruise lines by releasing newexpressions and ensuring the right bottle isavailable for the right consumer for sale inshops, restaurants and discos onboard the

region’s biggest cruise lines. In this issue, PAX International speaks

with Distilleria Bottega, SPI Group, Miller-Coors and Pernod Ricard to find out what’snew at sea with wines, spirits and beer.

pirits suppliers are telling PAX Inter-national that sales onboard cruiselines are increasingly becoming sig-nificant contributors to overall salesin the Americas. More and more, theS

MillerCoors launches new products, sees strongdemand for craft beers

In this issue, PAX International speaks with Distilleria Bottega, SPI Group, Miller-Coors and Pernod Ricard to find out what’s new at sea with wines, spirits and beer

MillerCoors, supplier to the interna-tional cruise industry since 1985,plans to launch some new prod-ucts in April of this year, includ-ing Coors Banquet and MGDaluminum pints, which willextend a diverse portfolio of 15brands.

“MillerCoors will continue toprovide innovative ideas, beersessions and training of ships’crews to insure that every pas-senger gets the best beer expe-rience when on a cruise ship,”said Ron Schroeder, DirectorTravel Retail and Leisure. “Wesell to ship chandlers who inturn sell to cruise lines.”

According to Schroeder, agood selection of quality bev-

erages goes hand in hand withenhancing a guest’s overall expe-rience. “When passengers are onvacation, they naturally want the best, somany will trade up to imports or crafts, yethalf of beer volume will remain in premiumlights, which consumers are used to drink-ing every day,” he said.

In terms of the evolution in preferencewhen it comes to popular brands, varietals,regions or drinks, Schroeder said that pre-mium lights such as Miller Lite and CoorsLight would continue to dominate the vol-ume equation within the US consumers.However, the largest percentage growth inthe past couple of years is in the craft beer cat-egory, with Blue Moon rising to be the num-ber one craft brand in United States and onmost ships where the brand is offered as partof the craft selection.


Cruise contributes significantly to Stolichnaya’s popularity in travel retail

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“Our strength in U.S. duty free has really beenhelped by cruise ships, where we have beendoing very well,” says Jean-Philippe Aucher,Global Duty Free and Travel Retail Directorfor SPI Group, brandowners of iconic vodkaStolichnaya. “Additionally, Stoli has been listedfor pouring on all major airlines in the US overthe last two years. For US domestic and dutyfree, we work with William Grant & Sons asour distributor. They’ve done a great job,especially on the cruise lines.”

Across channels, Aucher says that the USis Stoli’s biggest region in terms of sales, withCanada coming in second place. Nonetheless,the brand has been enjoying double-digitsales growth around the world. He says thatmore and more, cruise lines are becoming anarea of focus for SPI Group given the largeamount of vacationers taking to the seas.

“We’ve increased our efforts in the cruisechannel of late, not only in the Caribbean, butalso in Europe,” Aucher explains. “I would sayin terms of travel retail, cruise lines are the sec-ond priority for us behind airports.”

While consumers on board cruise ships

have any number of vodka brands from whichto choose, Stoli’s positioning is truly unique.Most notably, given the myriad flavored vod-kas now available, Aucher says that Stoli pio-neered the first flavored vodkas way back in1962. This year represents the 50th anniver-sary of this groundbreaking achievement,and to celebrate SPI Group is revisiting Stoli’sfirst two flavored vodkas by releasing “Stoli Hot& Sticki.” The “Hot” is represented by a jalapeñoflavored Stoli variant, while the “Sticki” isrepresented by a honey-flavored variant ofthe brand. Stoli Hot & Sticki will be introduceddomestically in the US in May, with an even-tual rollout in other channels later in the year.

“It’s about being original and innovative,”Aucher says. “Another way that Stoli distin-guishes itself from the competition is premi-umization. In 1989 SPI Group launched Stolich-naya Gold, which was the first super-premiumvodka at the time. Additionally, in 2001 welaunched elit, which is our luxury vodka.Again, this was the first offering of its kind inthe vodka category. Stoli has been known forhalf a century as a pioneer in the vodka cate-

gory and this is how we dif-ferentiate ourselves.”

In keeping with the themeof originality and innova-tion, SPI group recentlydeveloped a new marketingcampaign for Stolichnayabased around the tagline“The most original peopledeserve the most originalvodka.” The campaign isalready being rolled out, andAucher assures PAX Inter-national that duty free shop-pers and cruisers alike willcontinue to be pleasantlysurprised by SPI Group’sfocus on innovation anduniqueness in the vodka cat-egory throughout the rest ofthe year.


WINE AND SPIRITS

Pernod Ricard redoubles focus on premiumization in the Americas, highlights ABSOLUT Vodka in cruise

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“Cruise is doing extremely well for PernodRicard,” says Franck Lapeyre, President andCEO of Pernod Ricard Americas Travel Retail.Lapeyre notes that Malibu Rum and ABSO-LUT Vodka are particularly strong cruise linebrands for Pernod Ricard. Indeed, in additionto ABSOLUT being a worldwide leader inthe premium vodka category, Lapeyre tells usthat fortunately “vodka is popular everywherewhen it comes to cruise lines.” The companyis prioritizing promotions in shops, restaurantsand discos aboard major cruise lines as ameans of capturing more consumers.

Of course, there are regional differencesand brand preferences among nationalities,and Pernod Ricard Americas Travel Retail haslately redoubled its focus on ensuring thatthe right brands are in the right place witha concentration on premiumization whereapplicable.

With Lapeyre recently moving to theAmericas team from Asia, he tells us that

duty free consumers and cruise passengersalike can expect a new experience whenengaging with Pernod Ricard’s brands thisyear: “Asian consumers always want the lat-est premium and super premium productscombined with cutting edge, experientialmarketing. This way of working is some-thing we’re developing in the Americas. We’rea much more aggressive company than everbefore. This doesn’t mean that what wasdone in the past was wrong or bad. We’re justtaking a new approach.”

As a preview of things to come, Lapeyretells us that Pernod Ricard Americas TravelRetail will be launching a number of newSKUs this year across many of their most pop-ular brands. Some of these offerings will nodoubt make their way onto the cruise shipsas part of the company’s new “Three P”strategy—“Premiumization” of brands, “Pri-oritizing” areas of concentration and “Part-nership” with customers.

hey are the workers who never go home, never break for lunchand never complain about the heat of the kitchen. If welllooked after, the diverse mélange of back of house equipmentthat forms the backbone of cruise line food and beverage oper-

ations will labour for years on end in unrelenting conditions and inconstant use. They help to complete a thousand tasks and come in manyshapes and sizes. Call them machines, contraptions, fixtures, gadgetsor accessories: just don’t call them unnecessary!T

�� PAX International explores the vital role played by the workhorse of onboard food and beverage, the back of house equipment By Maryann Simson

��

� �� Based in Wofenbüttel Germany, MKN is aleading and long-time supplier of hundredsof varieties of thermal equipment used infood preparation at sea. During booms ofproduction in the shipyards, the marine sec-tor can comprise up to 10% of MKN’s annualturnover. While that may not seem like much,the company is thoroughly devoted to thecruise line sector because according to StephanKammel, Vice President Global Sales Marinefor MKN, engineers at the company endeav-our to develop every product line, even thosedestined for land-based kitchens, with themaritime industry in mind.“Whenever we develop something new,

we also consider it for the maritime industry,”he tells PAX International. “It may still requirefurther modification to get there, but becausemaritime is by far our toughest segment, weknow that aiming for these standards ensuresthat every product we make will be of thehighest quality and reliability.”While MKN specializes exclusively in ther-

mal (cooking) equipment for industrial appli-

cations, Kammel insists that it is a com-bination of reliable cooking equipmentand ware-washing equipment that formsthe true foundation of an efficient cruiseline kitchen or galley. MKN is known forhorizontal cooking equipment includingfryers and grills, as well as its range of Hans-Dampf combi-ovens and pressure cookers.“A piece of cooking equipment in the gal-

ley, or even in the crew galley runs 24 hours-per-day, seven days a week. It never coolsdown,” he says, adding that for this reason, lifeexpectancy for these products at seas is not thesame as on land. “Land based operationsmight keep a product in full service at roughly10-12 hours per day for up to 20 years; whereasat sea, the realistic lifespan of the same prod-uct is closer to eight years, due to massiveusage and intense cleaning regimens.”Kammel says that one would be hard-

pressed to find a cruise line that is not usingany MKN equipment somewhere in its fleet.The reasons for this are many, but it mostcertainly has something to do with the com-pany’s dedication to innovation, leadership,and a strong network of customer support. Amassive parts depot in Miami ensures fast

delivery of spares in theAmericas, while ships onitinerary in Europe or Asia can contact MKN’shome office. Though product installation isusually completed by a turnkey kitchen con-tractor, MKN takes steps to educate theonboard technicians who look after mostmaintenance and repair work when installa-tion is complete and a ship is at sea.Recently MKN introduced its latest line of

advanced kitchen technology, the FlexiChef®.This new multifunctional technology optimizeskitchen processes and provides unprecedentedflexibility, ease of use, hygiene and rapid amor-tisation of cost. In particular, MKN consid-ers its intermediate cleaning an absolute rev-olution, because it means that FlexiChef® isagain ready for operation in just two minuteswithout the use of chemicals.

BACK OF HOUSE



Power Soak Systems offers up a range of solutions

�� For 50 years, beginning in the1960’s, Electrolux Professionalwas in the business provid-ing top-of-the-line industrialfoodservice and laundry equip-ment to the maritime indus-try. This business, however, wasmainly passenger ferries, offshorestructures and cargo vessels untilthe late 1980’s when the companystruck a deal that would see it sup-plying equipment for use onboardthe cruise vessel Crystal Symphony, aship then owned by Crystal Cruises.“Over the years Electrolux has Pro-

fessional Food Service and Laundry hasdelivered equipment to more than 20 cruiseships,” says Marcus Örnmark, MarketingManager, Nordic Region at Electrolux Pro-fessional AB. “In fact, Electrolux Professionalis the only manufacturer who can offer a fullyintegrated cook and chill solution with combi-ovens, blast chillers and refrigeration combined.The Electrolux Air-O-System, our fully integratedcook and chill system, allows our customers toservice their clients safe and cost-efficient food pre-pared with perfect results. ”

Tim Lake is the Sales Manager at Loipart AB, thecompany that exclusively distributes Electrolux Pro-fessional products into the marine industry. With 19years in the hospitality and even a Michelin star tohis name, he is quite familiar with the heavy demandsand strict safety regulations associated with feedingup to several thousand people day and night onboarda cruise liner.

“Distribution of provisions from storage to prepa-ration to the galleys is critical in planning so as to opti-

mize the efficiency of the food flow with utmostemphasis on hygiene, the most critical factor,” hesays. “Catering for a large number of guests duringa cruise requires accurate calculations of storagecapacity and logistics, taking into great considerationthe volumes of provision needed for its duration.”

Flexibility, says Lake, is an important factor in allthat Loipart does. A cruise ship requires multiple con-cepts as cuisine is never the same form day to day,or from one dining venue to another. Loipart looksat each ship as a new challenge. Unlike land-basedprojects, cruise ships and other vessels have more spacelimitations requiring meticulous planning and designdown to the smallest detail. The company’s design-ers and engineers work closely with ship owners toget it right.

“We are concentrating on being the best withinour industry, with insight to constantly grow andimprove, while maintaining social professionalismand providing the best possible services to our cus-tomers and be sure that we deliver quality and reli-ability by supplying the most highly sought afterbrands,” Lake says. “As we are entering an age whereawareness of energy costs, consumption and emis-sions are increasing we have innovated to keep pace.We at Loipart are highly engaged in the developmentof our own energy saving system which I don’t wantto say much more about at this moment.”

Also on top of eco-trends, Electrolux will launcha new product this spring, which will of course beavailable through Loipart AB. The manufacturer hasdeveloped a completely new range of refrigerated cab-inets called Ecostore, with superior capacity andminimal energy consumption. Also to launch late thisyear is the Electrolux Therma line, a new collectionof modular cooking appliances currently being pro-duced in Sursee, Switzerland.

BACK OF HOUSE

��

Power Soak Systems Inc. manufactures three bay continuous pot, pan and sheet-pan washing sys-tems, produce soak washing systems and silverware pre-washing systems.

Available for new build cruise line galleys as well as retrofit jobs through a dealer and distributor supplynetwork, Power Soak’s various systems can reallocate or reduces labor by up to 50% compared to a tra-ditional installations, says the company. According to Power Soak Systems, this means that man-hourspreviously dedicated to heavy duty pot and pan washing tasks can be saved or focused elsewhere.

Additionally, in many cases substantial gains can be made in terms of water and sewage expenditure.The Continuous Pot, Pan & Sheet Pan Washing System is available as a stand-alone or weld-in system.

The Produce Soak Washing System uses free flowing water to gently dislodge bacteria and soils inthe hard to reach places of produce. When used with a Free Rinsing FDA/EPA approved Anti-microbialBacterial Wash, the produce is not only cleaned and sanitized, but the produce shelf life is substantiallyextended. The Produce Soak Washing System is also available as a stand-alone or weld-in system.

ThePower Soak Silverware Pre-Wash System provides one-pass ware-washing of silverware usingre-circulating water with a pre-soak chemical, which eliminates flat rack washing of silverware. The sys-tem works with stainless steel flatware as well as silver flatware and removes tarnish when used in com-bination with the appropriate pre-soak chemical. Like the other available systems, the Power Soak Sil-verware Pre-Wash System is available as a stationary or weld-in system.

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�� Food safety is paramount at seas. Of course reg-ulations governing the safe preparation and stor-age of foods, plus hygienic procedure, are enforcedin all areas of foodservice. However a cruiseship at sea hundreds, perhaps even thousands ofmiles from land, is a very special scenario. An out-break of food borne illness at sea can be traumaticto passengers and detrimental to the image of acruise line.

Companies like Cambro Manufacturing havemade it their business to provide any and all ofthe accoutrements that make food safety notonly possible, but easy and affordable as well. “Foodsafety is out number one specialty,” explainsTania Nelson, Marketing Director atCambro. “We have more than12,000 products ranging fromsmall wares like shatterprooftumblers, food storage con-tainers with sealing lids andfood pans, all the way up tolarger equipment including rust-proof shelving lines and insu-lated food transport systems.”

Fully international in termsof both manufacturing and dis-

tribution, Cambro supplies most of the world’scruise lines. Products made by the companycan be found on almost any ship in every fleetthat comes to mind. Some of the more popularinnovations that Cambro has sold successfullyinclude the The Camrack® Warewashing System,a fully enclosed system of racks that repel dirt andprevent re-washing of tableware, the Non-skidVersa Camtray®, which keeps plates and glassesplanted firmly on trays, the Camshelving® Ele-ments Series with Angled Divider Bars and alifetime rust and corrosion guarantee and theUltra Pan Carrier® H-SeriesHeated Transporter.

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FRONT OF HOUSE

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rewmembers who work the diningrooms on a modern day cruiseline may have found a kindredspirit in David Haber.

The President of D.W. Haber &Son proudly proclaims from the company’swebsite “it’s your silverware’s fault, not youremployee’s fault when hollowware is bent, bro-ken or dented.”

One hundred years from now, whentoday’s cruise liner is tomorrow’s dry-dockedrelic, the company’s products could well beusable after thousands of banquets and roughtreatment by part-time employees now longgone or retired. It is one of many companiescatering to the cruise line industry whosefamily name is forged into every product, andevery new development is evaluated for itsaffects generations on.

Across the ocean, a well-known ceramicmanufacturer Dudson has been churningout products for the same customers thathave selected supplies from the catalogs ofhundreds of D.W. Haber skus. Both compa-nies will be displaying their latest front-of-house wares to visitors at this year’s MarineHotel Association Conference and Tradeshow April 15-17 in Orlando.

The company learned much about thedevelopment of hollowware during the startof the 100-plus year history when it special-ized in repairing and refurbishing the prod-uct of other manufacturers. The recondi-tioning of other producers’ hollowware taughtthe company the weak points in many oftheir predecessors, said Haber.

Now in the D.W. Haber & Son catalog isa collection of chafing dishes, inductionranges, grills, heat lamps, carving boards,trays, serving utensils and wine coolers. It hasdeveloped custom made products for thelast two Disney Cruise Line ships, while sell-ing many products from its catalog collectionto Royal Caribbean International. One ofthe current popular items in the D.W. Haber& Son collection is its “fusion buffet system

and risers” which are available in a variety ofshapes and are designed to give dimensionand diversity to a food service display. Decadesof experience in repairing the product line ofothers manufacturers has led to improve-ments and inventions of its own. The com-pany’s website lists a number of develop-ments over the years. The first patent producedwas its “solid bar” coffee pot hinge that wasmade to eliminate the problem of missing,replacing, and repairing coffee pot lids.Another patent came from its invention in a“balanced cover” design on its roll top chaf-ing products that allows them to movesmoothly through their paces. Also, the com-pany has developed an electric pre-heat fea-ture on its insulated coffee urns that elimi-nated the need for hot water pre-heats.

The next evolutionDudson Ltd. products have been rollingthrough the green fields of the United King-dom in the first class cabin of sleek Pen-dolino trains since October of 2009 when thecompany first announced it would be addinga quarter million pieces to the Virgin Trainsstock of tableware. The next year, Dudsonsecured a contract supplying a range of prod-ucts to Virgin Atlantic Airways for its UpperClass customers.

The contract with the carrier was impor-tant at the time, said the company’s CEO, MaxDudson because it was an indication that the

hospitality market was starting to gainmomentum. At that time, businessbegan to pick up at the company’sdesign studio, which gave him hopethat the hospitality industry wasstarting to recover.

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It takes a rugged product to survive the rigors of a cruise, and top-notch glazes and fine workmanship are part of the requirementsfor two suppliers of products that grace the tables of cruise line dining rooms By Rick Lundstrom

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Other sales followed in the cruise market,with Dudson Ltd. products on Disney Cruisesand Princess Cruises where it can now befound in the main dining room on severalships. Among the popular products foundon cruise lines are the company’s practical“footless” design that allows plates to be

stacked in configuration that can save any-where from 8 to 10 inches in valuable galleystorage space. But one of one of the most recent devel-

opments took place in the Stoke-on-Kentcompany’s search for sustainability — some-thing that the environmentally consciousVirgin Group would appreciate. In Februaryof 2010, Dudson launched its Evolution prod-ucts with a ceramic body and lead-free glazethe company called ThermECO. It is using aone-fire process that allows it to use 79%less carbon than competitive ceramic hospi-tality tableware. The company began producing evolution

in a number of earthy colors. The Sand line,developed in early 2010 was followed by Pearland Jet in the same year. In February of last

year, when the company said the success ofEvolution was partly due to a change in foodtrends and its emphasis on local sourcing,hearty comfort food and other traditions. “The aesthetics of 'Evolution' fit perfectly

into this style, because it was specificallydesigned with the hand-made appearanceof thrown pottery,” said Steve Walton, Dud-son Sales Manager in the U.K. and Ireland saidin a February release on Evolution. “Thevariance in color and glaze provides the per-fect setting for the service of 'homemade'food and reflects the welcoming warmth ofa more traditional interior."One of the major installations of Evolu-

tion took place at Hyatt in San Antonio,Texas, which placed an order for more than3,500 pieces

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Frozen Dessert and Beverage ConceptsCompany Name: PreGelCompany Location: Concord, NCDescription: Utilizing the newest technology in the industry,PreGel’s Cafèttone™, Fruittone™ and Yogurttone™frozen desserts and beverages are now available.Produced in an affordable tabletop machine with arevolutionary powdered mix called Tenerissimo™, theconcept provides a variety of options to diversify anybusiness in a simple and easy way. Tenerissimo™products only require the addition of water or milkin order to produce a frozen dessert and beverage. Visit PreGel at MHA: Booth #227/229

Colorful buffet traysCompany Name: Churchill ChinaCompany Location: Stoke-on-Trent, UKDescription: Take any buffet service to acolorful new destination withChurchill China’s range of Trays,Bowls and Covers. The newGraphite Black Melamine Buffettrays, add texture and versatility tothe elegant Alchemy Buffet servicesolution. Or, spice up buffetpresentations with Churchill’s newRustics range; a collection of squareand round stoneware servingvessels in a warm cinnamon glaze. Visit Churchill China at MHA: Booth #235

WHAT’SHOT!

Sandwich spreadCompany Name: IDB Deutschland GmbHCompany Location: Neukirchen-Vluyn, GermanyDescription: Developed with one of the biggestGerman sandwich suppliers in the airline sector,Kerrygold Catering introduces Kerrygold EXTRA,made from Pure Irish Butter and quality rapeseedoil. Kerrygold EXTRA combines the advantagesof butters and spreads, in one product. Theaddition of rapeseed oil leads to even betterspread ability and the highshare of Pure Irish Buttermakes it rich in taste. No

further additives are used. Itis available in a convenient,enclosable 10 kg container.Visit IDB Deutschland at MHA: Booth #420

Innovative cuisine andreliable solutionsCompany Name: Cuisine SolutionsCompany Location: Alexandria, VADescription: Cuisine Solution presentsSeared Pork Flat Iron, a brand newcreation that will be unveiled at thisyear’s Marine Hotel Association.This meat is very versatile with amild flavor that pairs well with avariety of side dishes, includingCreamy Polenta, Rosti Potato, GreenPepper Corn Sauce and more. Average weight is 10oz to 14oz.Visit Cuisine Solutions at MHA: Booth # 113

Delicious hot meal solutionsCompany Name: En Route InternationalCompany Location: Berkshire, UKDescription: Passengers and crew can enjoy a variety of delicioushot meal solutions with En Route’s latest addition to theirproduct range, called yum.me. Each premium quality meal isbeen made using authentic recipes and quality ingredients,many of which are also locally sourced, and contain nopreservatives, colourings or e-numbers. All dishes are simpleto heat and use, making it a quick easy snack/meal for crewto serve. They can be stored at ambient temperature, andalso have a shelf life of 12 months.

WHAT’S HOT! I I F S A

Regenerating Organic Bath LineCompany Name: T-Y GroupCompany Location: Location: Miami, FLDescription: T-Y Group presents theall-new Damana Organic BathLine, which offers a subtlecotton flower scent and isenriched with soothing andregenerating Aloe Veraextracts. The entire line issuitable for both men andwomen and is created with over95% of its ingredients fromnatural origins and organicfarming. The bath line is alsocertified by ECOCERT andlabeled by COSMEBIO. Visit T-Y Group at MHA: Booth # 618

MillerCoors Expands Aluminum Pint Family of BrandsCompany Name: Miller CoorsCompany Location: Chicago, IL

Description: With the huge success following the launch of theMiller Lite Aluminum Pint in 2011, the unique 16oz aluminumpint package, with a wide mouth opening and re-sealablecap, is now available for purchase in Coors Light, CoorsBanquet and Miller Genuine Draft. Both Coors Light andCoors Banquet (the full calorie counterpart to Coors Light)will have the patented cold-activated technology. MillerGenuine Draft will now have the fresh from the tap tasteavailable in an aluminum pint.Visit MillerCoors at MHA: Booth # 224

Bacardi OakHeartCompany Name: BacardiCompany Location: Coral Gables, FLDescription: Bacardi celebrates its150th Anniversary with theintroduction of their BacardíOakHeart spiced rum. Backed bymore than a century ofcraftsmanship and expertise,Bacardí OakHeart is an all-new, expertly blended,smooth and smoky, spicedrum. This alcohol mixesincredibly well with colaor can also be servedstraight up, by itself.

All natural and kosher browniesCompany Name: Dancing Deer Baking Co.Company Location: Boston, MADescription: Using an all natural and kosher ingredients, DancingDeer brownies and squares are made with a natural andkosher recipe with the sweet-toothed in mind. These treatscome pre-baked and pre-cut and conveniently have a frozenshelf life of four months. They are also available in a widevariety of flavors, including Chocolate Chunk (which wasvoted “America’s Best Tasting Brownie”), Caramel Pecan,Cappuccino and Sweet Lemon.

Restaurant style cheese dipCompany Name: InternationalGourmet ProductsCompany Location: Cumming, GADescription: InternationalGourmet Products offers ElPreferido restaurant stylecheese dip in a new 10 oz.microwaveable containerformat. With smooth tasteand exceptional quality, ElPreferido is available intwo flavours, includingOriginal Plain and HotJalapeño. This cheese dipis conveniently ready to beserved in 1-2 minutes.Visit International Gourmet Products at MHA: Booth #426

Contemporary fine chinaCompany Name: Dudson Ltd.Company Location: Stoke-on-Trent,EnglandDescription: ‘Precision,’ a finechina collection fromDudson, has been especiallycreated for contemporaryfine dining. This collectionoffers a stunning flat profilewhich allows food to be thefocus. This fine chinacollection is available in awide variety of styles andsizes. Microwave anddishwasher safe – everypiece is also protected by aworld-renowned highperformance glaze.

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ASSOCIATION NEWS

he February 23 Steering Group meeting of the Cruise Baltic organization in Stockholmbrought a commitment of the members to work closely with several other groups tobring the message of cruising’s value and work with partners on the many challengesfacing the cruise industry in Europe.“It is essential to face head-on all the current market challenges being presented,”

said Cruise Baltic Director Bo Larsen. “From the issues of safety and environment, to fuel andclimate change – hence the choice of our carefully-selected guest speakers we hosted here at theStockholm meeting; we appreciate their support in joining us at this particular time.”Among the speakers during the two-day event was Tim Marking, Secretary General of the

European Cruise Council; Neil Palomba, Chairman of the Ports and Infrastructure Sub-Com-mittee of the ECC, Robert Ashdown Director Technical of Environment and Operations of theECC and David Selby Managing Director of Travelyards.Forty delegates saw presentations covering a wide range of topics over the two days, includ-

ing the need for ports in the Baltic Region to have a standard incident procedures in place at alltimes. Delegates were waiting in anticipation of changes to the industry by the EU regulatorsin Brussels. During the second day, Luis de Carvalho CEO of Consult DC covered the issue ofport standards. Currently, the group says that European controls are being reviewed that establish what

marine fuels can be burned in 2015. Given the increase in fuel costs that could come with thelegislation, the impact on what it will do to cruise numbers in the Baltic region is a “guessing game”that could affect cruise prices and costs that cannot be passed on easily. Shortly after the meeting, Cruise Baltic reported that in 2011, its member ports and cruise

lines handled 3.9 million passengers, a 12.8% increase from the previous year. The ports alsosaw the number of ship calls increase 6% to 2,361. The port in Copenhagen experienced thelargest number of calls, passengers and turnarounds. Expectations for 2012 vary with predic-tions of growth at between 1.3% and 5.9%.“I am very pleased with our existing platform, however, I also realized that we need to focus on

building partnerships, motivating and educating our partners,” said Larsen. “The future growth per-spective combined with both passenger and partner satisfaction hopefully can help us to attract threedestinations that are not currently an active part of Cruise Baltic – St. Petersburg, Kiel and Riga.”

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Top 5 Cruise Lines in the Baltic SeaAida Cruises 220 calls in 9 ports with 4 shipsCosta Cruises 189 calls in 14 ports with 6 shipsMSC 144 calls in 8 ports with 3 shipsRoyal Caribbean International 126 calls in 11 ports with 2 ships Holland America Line 112 calls in 11 ports with 4 shipsSource: Cruise Baltic

AMKO International ...................................39CH Robinson .............................................36Clearwater Seafood...................................25Cuisine Solutions ......................................27IDB Deutschland/Kerrygold .......................28International Gourmet Products ...................7Johnnie Walker Platinum...........................43LSG Sky Chefs ..........................................44Massey’s Production .................................15Meiko .......................................................13MillerCoors .................................................9MKN .........................................................10Ocean’s Finest/Capital Seafood .................23Pernod Ricard ...........................................11Servair ........................................................2Stefco Manufacturing................................34Watermark Products .................................22WESSCO Intrenational .................................5

ADVERTISER’S INDEX

2012Marine Hotel Association Conference & TradeShow, April 15-17, Peabody Hotel, Orlando. Formore information, contact the association at (415) 332-1903.

Airline Passenger Experience Association TVMarket Conference, April 16-18, Brighton, England. For more information, contact APEX at(212) 297 – 2177, Fax: +1 (212) 370 - 9047,[email protected]

cruise3sixty, April 26-30, Broward County Convention Center, Fort Lauderdale, Florida. Formore information, contact Tim Chau, registrationcoordinator (949) 457-1545, extension 122 [email protected]

IFSA Asia/Pacific Conference, June 12-14,Incheon, South Korea For more information ContactIFSA at (404) 252-3663, e-mail [email protected]

Ancillary Revenue World, Europe, June 26-28,London, for more information, contact TerrapinnLt.d, at 44 (0) 20 7092 1000 or [email protected]

IFSA Annual Conference and Exhibition, September 18-20, Long Beach Convention Center,For more information Contact IFSA at (404) 252-3663, e-mail [email protected]

Airline Passenger Experience Association 2012Annual Expo, September 17-20, Long Beach Convention Center. For more information contactAPEX at (212) 297 – 2177, [email protected]

Aircraft Interiors Expo, Americas, September 25-27, Seattle. For more information, call 203 840-5680 or e-mail [email protected]

International Travel Catering Association/SIALMiddle East Trade Show and NetworkingForum, November 26-28, Abu Dhabi. For moreinformation, go to itcanet.com

UPCOMINGEVENTS

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