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Food love stories If, as the saying goes, the way to a lover’s heart is through their stomach, then it’s really no surprise that the consumer’s love affair with cruising is more passionate than ever, says Neal Baldwin
W
hen it comes to travel food and beverage there is no doubt the cruise sector is the undisputed king of dining. Constant innovation, ground-breaking menus and impressive partnerships are all part of the mix, and trends here can perhaps give inspiration to airlines and rail operators too. If you haven't checked out cruise catering for a while the quality and diversity may come as a surprise. The age-old criticism that cruising existed solely to serve the ‘newly-wed, over-fed and nearly-dead’ market, not much interested in the quality of fare served up, is long gone as customer trends and prioritises changed dramatically.
For proof, look no further than Mintel’s 2022 Global Food and Drink Trends report which identifies three food service musts. These are ‘In Control’ (giving consumers power to decide on dishes that are best for them, most notably for a health and ethical perspective); ‘Enjoyment Everywhere’ (the idea that food is an experience to savoured); and ‘Flexible Spaces’ (putting meals into redefined settings that allow greater interaction). Cruise lines are already ahead of the game here, with massmarket, luxury and niche operators all eager to demonstrate they are
Above: Food with style on Celebrity Cruises food Below: El Loco Fresh Mexican options onboard Royal Caribbean's Symphony of the Seas
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