PAX International magazine by Paramount Publishing Ltd.

MARCH/APRIL 2012 | VOL. 16, NO. 2 | w w w. p a x- i n t l . c o m

N E W S A N D A N A LY S I S F O R T H E PA S S E N G E R S E R V I C E S E X E C U T I V E

MHA ORLANDO 2012

INDUSTRY p. Q&A

BACARDI WINNERS p.

BEFORE THE MAIN COURSE p.

ASSOCIATION p. NEWS

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EDITOR’S LETTER

PAX International 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website: www.pax-intl.com

PUBLISHER Aijaz Khan E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES

here are opportunities in our business, because service is so important. As long as suppliers treat us right, they can become long-term legacy suppliers.” Alvin Dennis, president of the Marine Hotel Association has worked with many suppliers over the years. So when he says that chances are good that a company, even a small one, can make their mark on a growing industry, he knows what he’s talking about. And the possibilities of forging that partnership are vast. A number of new ships are rolling out of the shipyards this year with millions of square meters of space requiring the products of hundreds of companies. It is a young industry, by many standards, on the first steps of its life, which started from the Port of Miami, branching out the world. An evolution that began picking up pace in the 1990s has continued to grow through the dot.com and real estate booms and busts. With few setbacks, cruise lines have solidified their place in the travel destination world. There are examples of those companies that have won the trust of cruise lines throughout this issue. Firms that have, over the years, developed solutions unique to cruise line needs and established long-term partnerships. Others are just now making the first steps, learning as they go the demands and the

“T

ways they can tailor their products. We detail one of the companies in the Appetizers feature in this issue. Cuisine Solutions has found ways to modify their sous vide methods to specialty restaurants with limited space and time. Companies are also trying to get ahead of the game, anticipating trends and desires in the year to come. Glenn Gordon, Vice President of Hospitality Sales at Drapes 4 Show sees cruise line interiors taking on new looks and new feel, and his company has begun to respond. “Our success does not come from finding the cheapest place to have something made or how to cut corners on our product. Our success comes from listening to our customers needs and continually investing in our production processes and quality improvements that add value to those customer requests,” Gordon said. There will be plenty of talk of this type at April’s MHA event. Organizers have, over the years sought to create an event with the scale and atmosphere to help visitors find their way through the complex wants and needs of an travel segment that is in many ways just hitting its stride

Rick Lundstrom, Editor in Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: rick@pax-intl.com Maryann Simson, Managing Editor Tel: (1 905) 821-3344 x31 E-mail: maryann@pax-intl.com Lauren Brunetti, Associate Editor Tel: (1 905) 821-3344 x21 E-mail: lauren@pax-intl.com

A R T D E PA R T M E N T Patrick Balanquit, Art Director E-mail: patrick@globalmaketingcom.ca

ADVERTISING OFFICES Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: deepa@globalmarketingcom.ca

PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. April/May 2012, Vol. 16, No. 2. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the

Rick Lundstrom Editor-in-Chief, PAX International

publisher. © PAX International magazine

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MARCH/APRIL 2012 | VOL. 16, NO. 2

20 12 30

“WE TRY TO GET PEOPLE TOGETHER IN AN ENVIRONMENT THAT IS MEANINGFUL FOR THE CRUISE INDUSTRY AND ALSO OUR SUPPLIERS,” Alvin Dennis, MHA President

Contents

MHA COVERAGE 12

APPETIZERS 26 When 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

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

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

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

EVENT COVERAGE 17

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

GUEST ROOMS – AMENITIES 18 A look at the little extras that make a big difference in the comforts of the cruise line guest

S T AT E R O O M S / L I N E N S 20

CLEANING/HOUSEKEEPING 24

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

FRONT OF HOUSE/BACK OF HOUSE 35 PAX International explores the vital role played by the workhorses of onboard food and beverage, the back of house equipment

PAX International investigates sustainable cleaning and housekeeping practice use onboard, showing that the industry is moving in the right direction with the help of innovative suppliers and products currently available

WINE AND SPIRITS 30

D E PA R T M E N T S 6 NEWS ON THE COVER:

40 42 42 42

WHAT’S HOT ASSOCIATION NEWS CALENDAR AD INDEX

NEWS CRUISE LINES

The Waterfront and 678 Ocean Place will debut NCL ships The Waterfront, described as a “quarter mile boardwalk” on both sides of the ship, spans a majority of Deck 8 and will feature five outdoor “boardwalk-like” dining opportunities, with seating both outside and inside on the Norwegian Breakaway, the first of two newbuilds now in production. The outside venues have been designed to shield from the wind. 678 Ocean Place is 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 own seafood restaurant for the first time, Ocean Blu, on the new ships, in addition to a raw bar, sushi restaurant and Ocean Blu on the Waterfront, with dining outside on Deck 8. NCL will bring back dining venues Cagney’s and Moderno on the new ships, with indoor and outdoor seating. Also on

board will be the Manhattan Room, a multi-level dining and dancing venue with huge windows. With two new 144,000-ton ships under construction, Norwegian will add another 4,000 berths with Norwegian Breakaway in April 2013, and another 4,000 in April 2014 with the Norwegian Getaway. The first of the sister ships, the Norwegian Breakaway, will sail year-round from New York starting May 2013.

Regent adds new venues to all ships This summer, Regent Seven Seas Cruises will debut the Sette Mari (Seven Seas) at the ship’s La Veranda, offering a casual dining featuring authentic antipasti and Italian specialty items paired with distinctive Italian wines. Each dish will be prepared al momento (cooked to order) and passengers will have the chance to dine al fresco under the stars. Sette Mari will have a sampling of antipasti, including aged Parmesan cheese and marinated olives, bruschetta, veal meatballs and savory pastry stuffed with tomatoes and mozzarella. A first course could be a specialty pasta of the day, prepared by a chef at the pasta station on the buffet. Optionally guests may order a traditional pasta dish from the menu. These include Spaghetti alla Carbonara, Penne Rigate alla Bolognese, Gnocchi de Patate al Pesto

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and Lasagna al Forno. Entrées will include Cioppino, the classic Italian seafood stew with lobster, shrimp, scallops, clams, mussels and calamari, served in a garlic, white wine, parsley and fresh tomato broth, along crusty Italian bread for dipping. In addition, guests can order delicacies such as veal chops, lamb chops and Mediterranean sea bass, among other choices. For dessert, Tiramisu will be offered along with other traditional and delicious Italian sweets. Sette Mari will not require reservations. Passengers can select appetizers and the house-made pasta on their own and be finished in as little as 45 minutes, or they can enjoy a leisurely evening ordering specialties from the menu.

ASSOCIATION NEWS

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PORT NEWS

SATS/Creuers to assume port management 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 Barcelona S.A. which manages five cruise terminals in the Port of Barcelona. The consortium has been granted a 10-year lease with the option to renew for another five years. The initial phase of operations is set for the second quarter of this year. “This is a national, iconic project where SATS is tasked with not only managing the cruise terminal but also in developing Singapore as 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 of the cruise industry and has been instrumental in increasing Barcelona’s cruise passenger traffic to become the largest cruise port operator in Europe,” said Carlos F. Domingo-Pagès, Managing Director of Creuers. “Together with our partner SATS, we intend to collaborate with STB and the industry stakeholders to grow and anchor Singapore’s position as the premier regional cruise hub and the leading homeport for major cruise lines.” SATS also collaborated with Star Cruises and Changi Airport Group to launch the Fly-Cruise service in July 2011, and with Royal Caribbean International, which started April 2011. Both services enable cruise passengers to experience a seamless and convenient check-in and travel experience in Singapore. SATS has, through its wholly owned subsidiary SATS Airport Services Pte Ltd, formed a 60/40 joint venture company with Creuers, with SATS holding the majority stake.

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Dubai Cruise port kicks off year with major calls For the first time in its history, DP World’s Dubai Cruise Terminal at the 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 berthed simultaneously. Cruise tourism has been growing swiftly in Dubai. The port’s terminal experienced a 30% increase in traffic between 2009 and 2010, from 100 ships and 260,000 passengers to 120 ships and more than 390,000 passengers. In 2011, 135 cruise vessels called and 375,000 passengers visited the Emirate, according to a release from 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 eventually expand the terminal to be able to serve as many as seven cruise vessels simultaneously. “This event demonstrates the cruise terminal’s capacity and the readiness of its infrastructure to cater to multiple large cruise vessels at once,” Mohammed Al Muallem, Senior Vice President and Managing Director, DP World, UAE Region, said. “DP World is committed to investing long term in the transformation of Port Rashid into the region’s cruise destination of choice with the support and close cooperation of DTCM, our strategic partner in promoting cruise tourism in Dubai.”

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NEWS Carnival Liberty. Photo Courtesy: Carnival Cruise Lines

CRUISE LINES Carnival Cruise Lines was well represented at the recent South Beach Wine & Festival’s Amstel Light Burger Bash, with Food Network star Guy Fieri, winning the Heinz Best-Dressed Burger for his Straight Up With a Pig Patty. This burger is served at Guy’s Burger Joint currently on the Carnival Liberty and includes a ground chuck and bacon patty with lettuce, tomato, onion and pickle and a slathering 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 showcased the chef’s passion for car culture and his California roots. At the booth, festival participants had a chance to meet this rock star chef, and of course sample his burgers, Righteous Rojo Onion Rings and Salted Caramel Whisky Milkshakes. Guy’s Burger Joint recently debuted on the Carnival Liberty and will be introduced on several Carnival ships over the next few years, beginning with the Carnival Breeze this summer.

Princess reveals dining options on newbuild Four Carnival ships earn Princess Cruises revealed more details in March about several of the main dining room 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 special Chef's Table Lumiere surrounded by a curtain of light to take the Chef's Table experience to a new level, as well as wine cellar-inspired private dining spaces in the main dining rooms. The ship will offer a larger Horizon Court buffet with a brand-new layout, new action stations, intriguing new bistro options -- such as a crab shack and fondue restaurant -- and even a dedicated pastry shop, an industry first. For a full evening experience, several restaurants and lounges have been located together, including the Crown Grill which has been combined with the Wheelhouse Bar, 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 passenger favorites," said Jan Swartz, executive vice president for Princess Cruises. "Royal Princess certainly will take our dining options to the next level." The line also released a preview video of the dining options featuring Princess Cruises Executive Vice President Rai Caluori and Vice President of Food and Beverage Operations Peter Tobler, which can be viewed at www.princess.com/royalprincessdining.

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perfect scores by USPH The Carnival Freedom and Carnival Dream have each earned a 100 score on their most recent United States Public Health (U.S.P.H.) inspections in Fort Lauderdale and Port Canaveral, marking the fourth time a Carnival ship has earned perfect marks over the past month. The Carnival Pride and Carnival Sensation also scored 100 each during inspections in Baltimore and Port Canaveral, respectively, over the past four weeks. The unannounced inspections, which are conducted twice each year and required for any cruise ship with an international itinerary calling on a U.S. or Canadian port, encompass a broad range of shipboard sanitation areas, including proper food handling, preparation and storage procedures and overall cleanliness of the galley and other shipboard areas. The potable water supply used in spas and pools is also examined.

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NEWS CRUISE LINES

Chef Cat Cora will be the official godmother of Oceania Cruises’ newest ship, Riviera at invitation-only christening ceremony held on May 11 in Barcelona. Cora will have the honor of smashing a 15liter Nebuchadnezzar of champagne, custommade by Veuve Clicquot Ponsardin against the hull of the 1,250-guest ship. The Riviera will be much like much like its sister ship Marina, which debuted in February 2011. Riviera is the second new ship launched by Oceania Cruises in less than 18 months. “Designed for epicureans, Riviera features 10 dining venues – six of which are gourmet restaurants, plus a Bon Appétit Culinary Center for hands-on learning and La Reserve by Wine Spectator, a professional facility for winetastings and wine-pairing dinners,” said a release from the cruise line. “Cat Cora’s passion for fine cuisine and her focus on the dining experience captures the essence of what we do every day,” stated Kunal S. Kamlani, Oceania Cruises’ president. “We are

all excited to have her christen our newest ship and are proud to welcome her to the Oceania Cruises family.” Cora is the first and only female Iron Chef on Food Network’s Iron Chef America, and this spring, steps into a role as co-host of Bravo’s new television show Around the World in 80 Plates with Curtis Stone debuting in May. The show follows 12 chefs competing in a culinary race across 10 countries in 44 days. Cora operates four restaurants: Kouzzina at Disney’s Boardwalk Resort in Orlando, CCQ, in partnership with Macy’s in Costa Mesa, California and Cat Cora’s Kitchen in San Francisco and Houston. A third Cat Cora’s Kitchen will be opening in Salt Lake City later this spring. Cora also has her own branded olive oils, vinegars, sauces, tapenades and cookware, a collection of wines and is the author of three best-selling cookbooks and a children’s book. “Oceania Cruises has done an incredible job of developing ships custom-designed for food lovers, and I'm thrilled to be a part of it all,” said Cora.

Cora is the president and founder of Chefs for Humanity, which she started in response to the tsunami that hit Indonesia in 2004. The organization is dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education.

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INTRODUCING A NEW PERSPECTIVE

CRUISE TRENDS

Crystal Serenity

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

amedroppers and foodies who are taking to the sea on one of the top cruise lines have an embarrassment of riches and an array of choices awaiting them this year. With a stepped up regularity, cruise lines this year are announcing their latest signing of celebrity chefs to design menus, discuss techniques, and rub elbows with passengers who take weeklong voyages immersed in the details of cuisine both familiar and obscure. However, communicating the choices and the endless advantages of a cruise vacation has been a difficult task in recent months. That difficulty, in light of the ongoing images of the Costa Concordia, dominated conversation in the yearly get-together of cruise lines executives at the year Cruise Shipping Miami event where they gather for an annual roundtable discussion that has become known as the State of the Industry. This year, executives tackled the issue head on in a discussion that was characteristically spirited and frank. An account of the March 14 discussion revealed a panel still deeply concerned for those affected by the tragedy and appreciative

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of the efforts of crew, passengers and the citizens of Giglio Island in Italy to opened their homes and hearts to the affected passengers. Talk turned to the steps cruise lines were than taking to prepare crew for any emergency from safety threats to sickness outbreaks. Despite the ongoing publicity of the Costa Concordia, executives in the State of the Industry address, found booking response has changed little. Dan Hanrahan, CEO of Celebrity Cruises noted that extensive research by the cruise line indicated that the number of “cruise rejectors” who state that would never take a cruise has not risen while Kevin Sheehan, CEO of Norwegian Cruise Lines noted that his company has not seen a change in cancellations since the Concordia tragedy. By the end of 2011, more than 16 million people had logged a cruise vacation within the year, and they are more often than not looking forward to a cruise line’s culinary experience. In a survey of more than 1,000 travel agents by the Cruise Line International Association (CLIA), more than half of the “experienced cruisers” picked fine dining as the main

By Rick Lundstrom

benefit of a cruise vacation. Seventy-five percent of the travel agent’s customers picked dining second only to accommodations as the main reason for choosing a cruise line. The same percentage were looking for new dining experiences on their cruise. Few (10 percent) gave much worry about weight gain during their time at sea. With few worrying about extra weight gain, passengers who have a desire to pay a little extra during the week to spend their evenings enjoying a quiet dinner among familiar faces have a vast array choices. More space aboard cruise lines means that specialty restaurants, in some cases by the dozen can satisfy just about any desire with longer hours and greater diversity. “In short, cruise ship dining can be credited in large measure in explaining why 94 percent of all cruisers are satisfied with their vacation,” said a December 21, 2011 summary of the CLIA-gathered survey results. Dining choices and big name chefs are two of the most visible dining evolutions that longtime industry followers like Tony Peisley, cruise industry analyst, journalist, and author

of Cruising Through the Perfect Storm: A WorldWide Analysis talk about when asked: what are some of the forces driving cruise ship dining today? Peisley was moderator of a panel discussion March 14 in Miami on the continuing popularity of upscale cruising with a panel of executives from sea and river cruising. In his decades monitoring cruise line growth from it infancy in Miami to its growing, worldewide acceptance Peisley summed up an important passenger demand, and cruise 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 deal with that,” Peisley said. Deal with it, they have. In the case of cruise lines Oceania Cruises and Regent Seven Seas a seat at a specialty restaurant is included in the cost of the cruise. It can cost as little as $10 on Norwegian Cruise Lines to savor gourmet bistro food, Asian fusion cooking and Brazilian Churrascaria. With seating and reservations, $75 will get Disney Cruises passengers a whole lot of Ratatouille star Rémy to go with some of the finest in Frenchinspired cuisine. To entice more dining in the specialty restaurants, Royal Caribbean International announced a program where passengers can

purchase specialty-dining options that range from $50 to $120 per guest, offering a savings of 25 percent. On the line’s Oasis of the Seas and Allure of the Seas, passengers can purchase the Central Park Dining Package for $65 per guest, which gives them meals at three of the major restaurants. At $120 per guest, a fivecourse dining package and wine pairing is available 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 the point. “It is an appeal thing. Giving people something more; and at best they hope for is to cover their cost,” he said.

Big names at sea In the weeks before and after this year’s Marine Hotel Association Conference and Tradeshow April 15-17 in Orlando, here are a few of the notable names who will be on the high seas: Partricio Sandoval, Executive Chef at Mercadito Chicago who will be aboard the ms Rotterdam; Serena Palumba, a teaching chef and finalist on the Food Network Show The Next Food Network Star; on the ms Veendam; and Brian Archibald, executive sous chef of the Camelback Inn in Scottsdale, Arizona will be aboard the ms Prinsendam on a voyage of the Mediterranean and Black Sea.

The cruise line that may have been getting the biggest buzz in the year ahead is Crystal Cruises with its longtime association with Master Chef Nobu Matsuhisa. Chef Nobu has been training the line’s chefs and will take to the sea himself at the end of May on a 12-day cruise of Europe and the Mediterranean aboard the Crystal Serenity. After departing May 24, Chef Nobu will be making nightly appearances at ships Silk Road and Sushi Bar restaurants, chatting with guests, who will be enjoying his Japanese-Peruvian fusion cooking. Small groups can take part in a special Omakase dinner with sake and sake/Champagne pairings by Sake Master Fumio Hazu. And while a Crystal Cruises can be considered a luxury experience, a chance to experience a Nobu-inspired dinner does not add much to the cost of a cruise. A meal of Salmon Tartar with Sevruga Caviar, Tiradito Nobu Style or Yellowtail Sushimi with Jalapeno that would cost hundreds of dollars Chef Nobu’s New York restaurant can be enjoyed complimentary in the Silk Road and Sushi Bar. Nobu began his association with Crystal in 2003. His restaurants continue to attract a hip crowd of foodies in locations around the world. Crystal allows passengers to make one pre-cruise dining reservation in Silk Road

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CRUISE TRENDS "

and Sushi Bar and a second once they board, based on availability. “This visit, Nobu really wanted to have more personal interaction and time with the guests who have helped may his only oceangoing culinary venture such a success through the years,” said Toni Neumeister, Vice President Food and Beverage Operations at Crystal Cruises. While Crystal Cruises appeals to the exotic and eclectic with its choice of Chef Nobu, Carnival Cruises has made a serious

bid to nab down-to-earth diners with its selection of Guy Fieri as one of ambassadors for its Fun Ship 2.0 program that has the line spending US$500 million updating dining options on its 14 ships. The line has gone straight for the heart of the hamburger lover with the opening of the Food Network Star’s Guy’s Burger Joint. Other fun choices planned for the ships will be drinkeries such as the RedFrog Rum Bark, BlueIguana Tequila Bar and a BlueIguana Cantina casual dining options.

Crystal Serenity’s

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# "

But is the future of culinary activities on cruise lines one of an endless parade of highprofile chefs taking to the high seas? Peisley is not yet convinced. While he says that the addition of a celebrity chef no doubt generates buzz and leaves passengers with a good feeling about the cruise lines, he has heard that lines have had to sign seven-figure deals to obtain the chefs. He adds that the appeal is still to a subset of passengers who are highly food-oriented while the majority of passengers do not dine at the specialty restaurants. He cited surveys from line such as P & O Cruises and recent comments from CEO’s such as Oceania’s Frank del Rio that the addition of celebrity chefs can be costly, and point to uncertain conclusions in passenger good will and return bookings. “These people can be difficult,” he said of work with executive chefs. “(There is ) logistical costs and administrative costs. It won’t go away, but I think it’s probably peaked.” But what has not peaked the passengers perception that cruise lines offer an experience that cannot be matched in any other mode of travel, a selling point that is hammered home again and again by cruise lines. In the end, the cruise experience is about value. Combining the shore experience with the relaxation and the ability to do as much, at a much lower cost. “Value is the thing that sells it,” said Peisley. “The value of the proposition. You can offer vacations at a price where the equivalent on land will always be more.”

MHA COVERAGE

The Marine Hotel Association’s new president brings decades of experience to helm of a group reaching out to the world By Rick Lundstrom

ime and again, organizers of the Marine Hotel Association’s annual Conference and Trade Show stress the importance of bringing together the far-flung elements of the industry for a few days of relevant discussion and a highly tailored event for the cruise line industry. Delegates and a core group of exhibitors will come together again at the venerable Peabody Hotel in Orlando April 15-17. This year, a longtime veteran of Norwegian Cruise Lines and the MHA holds the presidency of the association, with goals of adding to the group’s accomplishments of the previous 20-plus years of activity, in addition to honoring its charter to be an important supplement to the educational and training needs of the cruise industry. Born in Jamaica, Alvin Dennis began his career 1978 as general manager of the Jamaica Hill Estate Resort and Villas in Port Antonio, Jamaica operated by NCL subsidiary Klosters Rederi A/S. From there, he held a variety of positions at NCL from inventory control, to accounting services to manager of hotel purchasing as well as manager of food and beverage purchasing. “In 1991, I was made vice president with responsibility for logistics as well,” he tells PAX International. “So we are responsible for the purchasing of all the food and beverage and hotel (services).” Dennis relies on a small staff of dedicated employees to meet the big challenges of the multi-ship fleets that have changed the industry. He currently holds the title of Vice President of Purchasing and Logistics. “When I started, the ships were only going out of Miami,” he said. “Now, we are a global fleet, so the logistics part of it is challenging.

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“We try to get people together in an environment that is meaningful for the cruise industry and also our suppliers,” MHA President Alvin Dennis But I have a good team with me. And although it is difficult, we all share the responsibility.” In addition to the manpower, Dennis also said that the challenges of logistics are being eased with technology. Sourcing products and finding the right people in a vast network of suppliers is a simpler task in the computer age. Like many cruise lines, Norwegian participates in “e-auctioning” for supplier services. The ability to reach out to people within the industry quickly and seek out qualified suppliers in the wide range of ports that NCL serves has been important to the advancement of cruise line logistics. Those suppliers need to become partners with the cruise line lifeline providing products within budget and on time, because the ship waits for no one. Dennis cited successful collaborations where a company has started small; supplying a single product, but over time grew with importance. “There are opportunities in our business, because service is so important,” he said. “As long as suppliers treat us right, they can become long-term legacy suppliers.”

Dennis replaces Peter Tobler who has gone on to be the chairman of the MHA. During his tenure as the group’s president, Dennis said his goal is to build on what has been established in the MHA over the group’s long history. “We try to get people together in an environment that is meaningful for the cruise industry and also our suppliers,” Dennis added. “Part of our charter says we will make an effort to augment the training that the cruise industry does.” The MHA currently has programs at Cornell University, and its program at the University of Plymouth stresses management skills and leadership building over a five day intensive workshop with lectures and case studies designed to build leadership essential for the cruise industry. It also supplies training to winners of the yearly Bacardi Cruise Competition. “We want to make sure we can reach out and become more global,” said Dennis. “We have good representation from Europe. Because we are a global industry, we have to reach out.”

EVENT COVERAGE

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

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s Bacardi celebrates the 150th birthday of its legendary rum, the Bacardi Global Travel Retail team and countless more participants across the globe are now reflecting on the results of the 7th annual Bacardi Cruise Competition. Each year, the Bacardi Cruise Competition, a recognition the efforts of the men and women onboard cruise ships who put Bacardi products into the hands of guests, challenges chefs and bartenders to create recipes for cocktails or menu items using ingredients from the Bacardi family of brands. This year’s competition began in September and culminated March 9 with the announcement of the winners and a lavish celebration at the Bacardi Americas Headquarters in Coral Gables Florida. At the event Adri Ford, a South African native and bartender onboard the Carnival Liberty was named Bacardi Bartender of the Year for her creation, the ‘GREY GOOSE Pink Victoria’. A former chef, Adri credits her success and creativity behind

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the bar to her work in the kitchen. The cocktail, though pink in name, is ambiguously orange in colour and is composed using two parts GREY GOOD L’Orange, one part freshly squeezed orange juice, half part passion fruit syrup, six fresh mint leaves and a topping of MARTINI & ROSSI Prosecco. Taking home the title of Bacardi Chef of the Year was Ramesh Thirumal, a native of India and a chef onboard Royal Caribbean’s Independence of the Seas. The third time proved to me the charm for Thirumal, who’s ‘GREY GOOSE Halibut Vitality’ won top accolades in this, his third entry into competition. The recipe is “heart healthy” in accordance with guidelines set by the American Heart & Stroke Foundation and calls for a 120g halibut fillet, 5ml GREY GOOSE Le Citron, cilantro, garlic, finely chopped ginger, green curry paste, broccoli, spinach, snow peas, lemongrass, lime and bean sprouts. Hundreds of industry members attended the event, which spanned three floors of the new Coral Gables location to honour the winners, taste the finalists’ creations and dance the night away at the two year old, 15 storey building. Before the party launched into fullswing Bacardi Travel Retail Americas’ Regional Manager Zachary Sulkes addressed his guests. “Each year, the Bacardi Cruise Competition showcases the # *+ / $&

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extraordinary level of expertise and professionalism that can be found on board ferries and cruise ships around the world every day,” he said. “As a number of recipes we receive has increased year-on-year so too has the quality and innovation demonstrated by the industry’s talented bartenders and chefs. Adri, Ramesh and all our finalist are excellent ambassadors for the exceptional food and drink now offered to travellers and we couldn’t be more pleased to celebrate their achievements.” In cooperation with the Marine Hotel Association (MHA), Ford and Thirumal each received a crystal trophy and a cash prize of US$5000. Additionally, the MHA has arranged for the two winners to attend an intensive High Performance Leadership course of study for cruise industry professionals at Florida International University (FIU) School of Hospitality and Tourism Management. A prize of an onboard BACARDI party for the crew who submitted the largest number of entries was awarded to the crew of Royal Caribbean’s Allure of the Seas. In January, a panel of cruise line and industry executives selected the winning recipes from a group of ten overall finalists in ten different categories in an anonymous tasting in Miami where the names of the chefs and the cruise lines they belonged to were not revealed.

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GUEST ROOMS - AMENITIES

verage vacationers do not likely A look at the little extras return from a seven or ten day that make a big differcruise, eager to brag to friends and family about the septicence in the comfort of friendly toilet paper they used the cruise line guest onboard or how the soap in their state-

With attractions like water slides and wave pools, climbing walls and golf greens, or casinos and high-street shopping at their disposal; the cruise line passenger is often too busy making memories to notice the little odds and ends that put the finishing touches rooms did its part to help the environment. on a great new experience.

By Maryann Simson

Plenty of Paper

Luxurious Liquids

Stefco Industries, a Cellynne Holdings Company, is a major supplier of paper and paper dispensers to the cruise line industry. Based in Haines City, Florida, Stefco Industries offers wide range of products including bathroom tissue, facial tissue, centre pull towels, hard wound roll towels jumbo rolls and napkins, plus the dispensers that dispense them. “Paper is a critical part of operations and of the guest experience,” explains Greg Mathews in National Accounts at Stefco Industries, adding, without the intention of a pun, that “It touches everybody.” Cruise line supply is an “integral” part of Stefco’s overall business, says Mathews, and one area that they are ambitiously growing. Stefco has actually become the first of its competitors to create a bathroom tissue specifically to meet the needs of the industry. With three different levels of quality available, the paper features a special fiber formula that breaks down very quickly in the large septic systems onboard, yet it also feels soft to the touch for discerning passengers. This accelerated decomposition helps prevent clogs, which can often disrupt more than just the washroom involved and create 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 the supply chain. Additionally, complex distribution networks have been established by Stefco to optimize freight - in an industry where product is shipped globally 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 have the product available no matter where a ship is in the world, it can rely on consistent quality,” says Mathews. “We can now ship the exact same product from manufacturing facilities around the world to support good lead times to an industry that has, in recent years, grown towards Europe and Asia. Our goal is to now pursue a more international client base.”

Offering form and function in the shape of liquid amenities onboard is a company called, Dispenser Amenities. Headquartered in London, Ontario and with sales offices in Denmark, Dispenser Amenities supplies various in-shower amenity dispensers and has been proudly serving the cruise line sector since 2002. “Our very first customer, and still and amazing partner, was Carnival Cruise Lines,” reveals Warren Hodgson, International Sales Manager for Dispenser Amenities. “They began with our Classic Dispenser in white and today the entire fleet boasts a beautiful two-chamber AVIVA dispenser in a brushed nickel finish.” From those humble beginnings, Dispenser Amenities has seen steady growth and has added significant industry players like Royal Caribbean, Norwegian Cruise Lines, Pullmantur Cruises, Ibero Cruises, MSC Cruises, Linblad Expeditions and several smaller brands to its customer base. One of Dispenser Amenities’ primary business segments, the cruise industry, is exceptionally important to this amenities specialist. In addition to a now extensive range of stylish, practical and fully customizable dispensers, Hodges explains that Dispenser Amenities is also excited about its selection of bath liquids, which offer indulgence along with peace of mind in an age where environmental protection is a prime concern.“Our products remove all of the plastic packaging that is traditionally associated with individually 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 the dispenser, there is no waste, no packaging to remove and no environmental hazard.” At the 2012 Marine Hotel Association (MHA) Conference and Trade Show in Orlando, Florida April 15-17, Hodgson’s booth will be the launch pad for a new product about which he is very excited. “We will be showcasing a beautiful new dispenser that has combined the practicality of the dispenser with the beauty of a stainless steel basket; all in a size that will fit the smallest cruise line bathroom,” he said.

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Atmosphere and Aesthetic

Headquartered in Miami and with a branch in Saint-Nazaire (France) as well as partner vendors in across the continental Unites 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 stateroom essentials from electronic safes and mini-bars to bedding and small appliances of superior quality. “Our first customer was Royal Caribbean Cruises,” says Yann Fory, General Manager at MSP. “We currently sell our products to over 20 cruise lines and shipyards, five hotels and a dozen contractors who do refurbishing projects onboard cruising vessels. The cruise industry makes up 75% of our business today. We are a one-stop wholesaler for all guest room supplies for cruise ship and hotels. We can also produce custom-made items upon 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 being at home, away from home. Moreover, he knows how important a sense of security and peace of mind can be when travelling abroad. To facilitate the secure storage of valuables in the stateroom, last year MSP launched its own line of guest room safes. With options including a digital keypad, credit card opening, emergency code or key lock. The range is backed by an available five year warranty.

“WESSCO caters to hundreds of domestic and international accounts encompassing travel and hospitality industries,” said Jennifer Green, Senior Sales Manager, Cruise Line and Hotel Divisions for WESSCO International, a well-established specialist in the design, manufacture and supply of amenities and hospitality products in a recent interview with PAX International. “It would be difficult to quantify the percentage of products we do for the cruise line industry, but as always we are pushing new and innovative ideas to 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 supplies with more than 40 individual guest room products. Global sourcing, customization expertise and many years of serving various hospitality channels has taught the growing WESSCO team many important lessons about delivering an outstanding guest experience. “These items are essential to conveying a cruise line’s unique travel philosophy, which sets them apart from their competitors,” says Green. “They establish a sense of place when travelers are away from home. Onboard amenities and accessories support the idea that the entire voyage should be exceptional and 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 line customers are seeking to distinguish themselves from competitors through different approaches. Some are offering all-inclusive vacations, while others market their sustainability measures and many introduce unique amenities 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 combine with food, retail outlets and onboard entertainment to create a full and rich experience for each guest.”

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STATEROOMS: LINENS

By speaking with several manufacturers, PAX International gains insight into 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 ssentially in a home-away-fromhome, every passenger longs for a sense of relaxation and comfort when it comes to their stateroom linen and textiles. But behind the pillow-top mattress, down duvets, and high-quality sheets are companies around the world who make it their mission to

accommodate the tastes of the hospitality and cruise line industry. While working within a competitive market, linen and textile manufacturers are forced to essentially “keep up with the times” by making sure they are aware of new trends that are on the rise. At the same time, they also have to make sure that their products are versatile, easy to process and have reasonable longevity, all the while keeping passengers’ guest satisfaction level in mind.

Growing with customer demands Based in Northern Ireland, Lissadell Liddell offers years of expertise in bed, bath and table linens for hospitality applications. Many of their products can be found within a variety of different hotels and cruise lines around the world. According to Jimmy McCullough, Sales Director at Lissadell Liddell, comfort is a quality that is taken very seriously in the company’s linen and textile production process. “Comfort is the number one consideration when it comes to the production of Liddell Bed and Table Linens, followed by more practical

considerations including longevity and ease of processing,” he told PAX International. The company’s involvement in the hospitality sector dates back more than 100 years, as it manufactured pure Irish linen for both the retail and hospitality market - locally and internationally. Most significantly, Liddell produced the Bed Linen and Table Linen for the RMS Titanic as it sailed on its transatlantic maiden voyage in 1912. The company was also invited to provide the linens for the commemorative voyage 100 years later. “The Titanic was the epitome of excellence and indeed the finest liner ever built and Lissadell Liddell is very proud of its unquestioned history with the ill-fated cruise ship,” he said. Since this point in time, the company has continued its association with cruise lines and 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 being the standard range that was in demand for 4 and 5 star hotels. However, market demand has changed

dramatically over the last 25 years, McCullough said. Liddell has introduced 300 and 400TC, all of which have been produced in both plain weave, jacquard design and striped fabrics. Liddell has also produced poly cotton blends to their bed linen sector, which is a common preference for premises that have on-site laundry - as the polyester content makes it easier for the linen to be pressed as well as allowing for quicker drying times. Another important factor to keep in mind is that bed and bath linen made for the hospitality industry has to be made differently compared to linens designed for home-use; since cruise lines and hotels need to wash their linens much more regularly than a product that is manufactured for the household market. “Hospitality linens require yarns that are more sustainable in production, and dyestuffs that are more colorfast to ensure greater color consistency after repeated washing,” McCullough said. According to McCullough, a common challenge faced by all linen providers in the hospitality industry today is finding a way to make linen production more sustainable and environmentally friendly. While doing this, companies also strive to make their linen trendy, yet functional at the same time. “We do see the emergence more and more for linens that address the environmental issue and have provided hotels with a range of products that meet these needs from duvets made from recycled plastic bottles to blankets made from pure New Zealand wool,” he explains. Tim Morris, Development Director at Mills Textiles says his company is also seeking green alternatives and looking to introduce a range of Bamboo based 'eco' products to their cruise sector. Offering warehousing and distribution worldwide, Mills Textiles has been supplying the passenger service sector for more than 25 years. Based in the United Kingdom, the company also has associated relationships in China that date back to 1919. At Mills Textiles, the most popular products 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, Morris said, “for us, we see supply opportunities in the luxury/motor yacht sector - much like the private jet boom in the airline industry.”

Trends that satisfy Over the years, a popular trend sought out by many hotels and cruise ship operators is the company name and/or logo interwoven onto linen and textiles. Even though the majority prefer

plain and simple designs, McCullough said added features such as marrowing, picketing or embroidered logos often add “an extra touch.” Glenn Gordon, Vice President of Hospitality Sales at Drapes 4 Show said from the passenger side, “customers of our customers demand updated design. Trends are leaning towards more residential style furniture and less use of linens to hide a commercial look. We have to develop products that fit within this design style.” With a long tradition in the hospitality business, Drapes 4 Show emerged into the cruise ship market by producing textile products that are suited for every part of the ship including, outdoor and indoor textiles, in addition 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 guest experiences on a daily basis and these requests make it though the supply chain,” Gordon said. Drapes 4 Show also keeps a vast range of production capabilities ready in order to accommodate a variety of different tastes. “Each cruise line is different and they all try to appeal to a different style passenger,” he explains. “Our success does not come from finding the cheapest place to have something made or how to cut corners on our product. Our success comes from listening to our customers needs and continually investing in our production processes and quality improvements that add value to those customer requests,” Gordon said. T-Y Group, one of the leading manufacturers and suppliers of robes, linens, towels and guest amenities, has been in the hospitality industry since 1991. Danny Tuaty, President and CEO of T-Y Group said something similar when it comes to cruise lines looking to hide a “commercial” appearance: “In the next 12 months we will see a big change in the cruise line industry following the hospitality industry- by offering their guests a feel-at-home experience. We will see more designs, colors and embellishments which will replace the classic white or ecru,” 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 specifically for the institutional market. When designing, we take into consideration how the products will be used, washed and displayed. All products go through rigorous testing in order to meet the cruise line and hospitality standards.”

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STATEROOMS: LINENS

As part of the trend linking the travel experience to the “right at home” feeling of comfort, cruise lines such as Royal Caribbean International are giving consumers the opportunity to recreate their onboard sleeping experience by enabling them to purchase identical bedding and linens online when their holidays are over. “The new bedding collection offers consumers a little Royal Caribbean cruise vacation at the end of every day,” said Lisa Bauer, Senior Vice President of Hotel Operations for Royal 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

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Caribbean, Carnival and Holland America have both been selling their bedding for several years. Holland America sells their “Mariner’s Dream Bed,” which is a Plush Sealy Posturepedic® mattress. Their exclusive collection also consists of bedding as well, which is promised to deliver the same comfort that passengers enjoyed while staying on their luxury liner. Carnival Cruise Lines has also marketed their “Carnival Comfort Collection” – which allows consumers to purchase the actual bed and accessories that are found onboard. Manufactured exclusively for the company, the "Carnival Comfort Bed" sleep system includes an eight-inch spring mattress and

box spring, a duvet made from 100 percent hypoallergenic down, and high quality cotton blend satin-strip sheets and pillowcases. Two different styles of pillows are also available, including "New Generation Pillows," made of non-allergenic micro fiber to create a fluffy, down-like consistency, and the "Soft and Downey," with feathers surrounded by down for unmatched comfort, along with complete bedding sets, which include four pillows, two pillow shams, a down duvet, a duvet cover and a set of sheets. Similarly, this trend is also moving fast in the hotel industry as well with the Marriott, Swissotel, Hilton, W Hotels, Fairmont, Hyatt and Omni Hotels all offering their linens and bedding for sale to the public.

Oceanâ&#x20AC;&#x2122;s Finest Group salutes the MHA for its outstanding support for the Marine and Hotel Industry and its most successful charitable efforts. Visit us at MHA Orlando: Stands 714, 716, 718

CLEANING & HOUSEKEEPING

By Lauren Brunetti

PAX International investigates sustainable cleaning and housekeeping practices used onboard, showing that the industry is moving in the right direction as a result of innovative suppliers and products currently available ousekeeping in the high seas isn’t what it used to be – today, more and more cruise lines are jumping on the environmentally friendly bandwagon by using a combination of smart cleaning practices and green products onboard. With technology driving all onboard operations, including the formidable task of housekeeping on ships that carry thousands, new products are constantly becoming available. Manufacturers around the world are investing heavily to create valuable cleaning solutions in order to appeal to cruise line customers, who are increasingly showing interest in sustainable solutions.

Innovation and expertise Since the 1920’s, Ecolab has been working behind the scenes to develop cleaning and sanitizing products for their cruise line sector with a 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 protecting people and vital resources. To achieve our purpose, we must have a strong focus on sustainability both within our operations and the products we produce,” said Jorge M Garcia, Regional Vice President, Corporate Accounts Southern 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 finish that is twice as durable as conventional floor

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finish and has a low odor profile. The Oasis Pro line of cleaners was recently launched as well, and consists of a bathroom cleaner and anti-bacterial all-purpose cleaner. According to Garcia, the use of sustainable housekeeping/cleaning products will only continue to climb from here on out – not only in the cruise line industry but in other industries as well. Similarly, Celeste, a leading developer of lavatory and cleaning chemicals, has also been serving the transportation industry for quite some time – since 1967 in fact. “The travel industry in general is focusing on passenger safety – especially with the increase of travel and load factors. Our own focus is to help customers understand the importance of cleaning, versus disinfecting, versus deodorization and the many myths that surround these basic procedures,” Gene DeJackome, President of Celeste Industries told PAX International. When it comes to developing new products and formulations, Celeste works within certain non-negotiable parameters. For example, among a long list, their products must contain no carcinogens and use best alternative green solvents. “We broadened our portfolio to include hard surface cleaning, closed system cleaning, and disinfecting/sanitizing, potable water quality and hand care,” he said.

Steps in the right direction Using environmentally friendly or even lesstoxic products while onboard is one of many steps needed to set up and implement a successful green cleaning program.

Several cruise lines have already made quick strides to make their housekeeping practices a little bit greener. Among other environmental initiatives, Norwegian Cruise Lines made the switch to ecofriendly detergents for dry cleaning purposes – a common trend in the cruise line industry. Unlike regular dry cleaning detergents, eco-friendly alternatives don’t contain harmful chemicals or carcinogens. In keeping with the environmentally conscious bearing of the cruise line sector, Holland America offers a towel reuse program and also has installed low-flow showerheads and faucets throughout the ship. Also, instead of throwing away old linen, travel sized toiletries and other items, Holland America donates them to charities around the world. Other common green housekeeping practices used on a variety of other ships include the use of non-toxic cleaning fluids, such as white vinegar, or baking soda; borax, hydrogen peroxide and rubbing alcohol are used as alternatives. Soda water can be also be used to clean windows and mirrors as well

At Clearwater we love wild seafood and are constantly investing in new and innovative ways to share our passion and support our customers. We’re Canada’s leading exporter of premium, wild shellfish and a world leader in sustainable, responsible fishing. Contact us today or visit us at Booth #232 at the

MHA 27th Annual Conference & Trade Show We’ll introduce you to our exquisite products and discuss how we can help enhance your sales through: • innovative product development • menu solutions and consulting • point of purchase support, staff education and incentives

www.clearwater.ca North American Sales Office: 703-669-6119 | ussales@clearwater.ca European Sales Office: +44-1753-858-188 | eusales@clearwater.ca

APPETIZER SERVICE

Whetting the appetite When 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 he surreal image of impeccably dressed servers wading through saltwater delivering caviar and Champagne to sunbathing guests on a secluded beach may be one of the most indelible memories for passengers in their luxurious cruise on the Yachts of Seabourn; but behind the little dollop of processed sturgeon roe sitting on a cracker is a story of risk and reward that spans continents. It is also one of the stories of a small company that can deliver a highly specialized product with reliability and quality. It is the kind of story that makes for success in the cruise industry. And the companies are many, from suppliers like Cuisine Solutions that have found unique sous vide cooking methods for specific dishes, to International Gourmet Products, Inc., which is attending this year’s Marine Hotel Association, looking to score its first cruise line sales with a cheese that company officials say is ideal for the cruise line looking to supply passengers with a satisfying and familiar taste whose origins are south of the border. “There are opportunities in our business, because service is so important,” said Marine Hotel Association President, Alvin Dennis, Vice President of Purchasing and Logistics at Norwegian Cruise Lines. “As long as suppliers treat us right, they can become long-term legacy suppliers.”

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With a little digging, it’s probably possible to find the supplier of the inflatable serving trays loaded with caviar and crackers used for the Caviar in the Surf™ service on Seabourn. But throughout the company’s marketing literature the story of Black River Caviar can be found over and over. “Caviar is a luxury,” said Seabourn President, Richard Meadows in the February announcement of its new contract with Black River Caviar, a company that for 20 years has farmed Siberian, and recently Russian sturgeon in remote Lago Artificial de Bagoria (Lake Bagoria) in the heart of Uruguay. “And as such it is part of our culinary repertoire on board our ships. Seabourn guests expect us to provide quality caviar.” Seabourn accommodates expectations, by the ton for its small ships which routinely carry approximately 200 passengers in luxury. With its exclusive contract, Black River Caviar will supply approximately 2.8 tons, making Seabourn the largest independent consumer of caviar in the world, said Black River Caviar President, Graham Gaspard. For Black River Caviar, who has business headquarters is in Breckenridge, Colorado, supplying Seabourn was a matter of the midsized producer of caviar ramping up operations enough to accommodate demand. Five years ago, when the company first began

By Rick Lundstrom

talking with Seabourn, it was only producing approximately 2.5 tons per year. Now, with improved methods and healthy strong stock, Gaspard said Black River Caviar currently produces between seven and eight tons per year. The history of Black River Caviar goes back to 1990 and the company’s founder, Walter Acalde found through satellite images that the waters of Lake Bagoria, 3.5 hours from Montevideo, were perfect temperatures and depths for raising sturgeon. With the help of partners, Acalde was able to set up the first sturgeon farm in the Southern Hemisphere. Now, the company harvests roe by the kilogram from both Siberian and Russian sturgeon. With 17-20 kilograms weight for Siberian sturgeon and upwards of 25 kilograms for Russian sturgeon, Gaspard said roe yield can be anywhere from 12% to 15% of body weight. The water and high protein feed as well as prime stock makes Black River Caviar a high quality product. However, in addition to quality, Seabourn was after other important factors with its pick of Black River Caviar. The company has been verified as ecologically sustainable by the authority of the Convention on International Trade in Endangered Species and is the only sturgeon farming operation to earn a Green rating by the Marine Conservation Institute.

Seeking to be a solution March found J. Hemmer, Director of Sales Onboard Service U.S for Cuisine Solutions traveling to Washington D.C. to meet with representatives of Royal Caribbean International and Oceania to show them what the Chicagobased company can do with sous vide cooking processes, some of which are unique to their operation. “We have been focusing on their specialty dining restaurants where some of the cruise lines get an upcharge,” said Hemmer. For Royal Caribbean, Cuisine Solutions has supplied a specific cut of short ribs with red wine sauce and a difficult-to-obtain lamb shank for an osso bucco service. In the past, Cuisine Solutions has put together crab cakes from its operations in France. Other tasty combinations have been a mixture of white Cannelloni beans cooked with garlic and thyme and pureed into a dip or spread on a sandwich. Cruise lines have also purchased products such as eggplant comfit grilled and cooked with olive oil, garlic and tomato. A paneer Indian dish is made with

Indian cheese, golden raisons and cashews. Some of Cuisine Solutions’ methods are proprietary. “We take beef, poultry, chicken, top sirloin and season and sear and slice it raw,” said Hemmer. “Then after we slice it, it is vacuum drawn and cooked. When you take it out of the pouch it its still medium rare in look and color.” The sous vide method is an ideal process for specialty restaurants with limited space, said Hemmer. Products desired for the restaurants may be expensive and difficult to source. Once on board, they may require multiple

ingredients and more preparation time, taking up space in tight kitchens. With companies like Cuisine Solutions nailing down the preparation times and processes, Hemmer said chefs in the kitchen are free to explore their creative side. “The attributes of cooking sous vide is featuring those products and long, slow cooking times that require a lot of energy,” Hemmer said.

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Cuisine Solutions is the worldwide leader in sous-vide— the slow-cooking technique that offers flexibility, efficiency, safety, and unmatched flavors 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.

J. Hemmer Director, On-Board Services 571.435.4057 jhemmer@cuisinesolutions.com

Bhasker Raghav Business Development Manager, On-Board Services 571.484.8649 braghav@cuisinesolutions.com

CUISINESOLUTIONS.COM

APPETIZER SERVICE

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Ron Simpson, Vice President of International Gourmet Products will be appearing at this year’s Marine Hotel Association with a product that is simple to prepare with flavors that familiar to the palate of Americans, while Mexican in influence. Mexican-themed meals are a weekly event for many American consumers, according to a recent study by Food Technology Magazine and their popularity has not waned. Simpson is quick to point out that for more nearly 20 years, salsa has outsold ketchup in the United States. The country’s love for cheesy snacking is one of the reasons International Gourmet Products has been able to sell its El Preferido brand queso blanco (white cheese) in every state east of the Mississippi River. The product is stocked in well-known grocery store chains, among them Kroger, Engles and Winn-Dixie. “The way our population is, everyone loves cheese dip and ironically enough it’s basically formulated for Americans by Mexican restaurants,” said Simpson, whose company is based in the North Atlanta suburb of Cumming. International Gourmet Products manufactures El Preferido Queso in Appleton, Wisconsin. A five-pound block of the cheese can be shredded or combined with 40 ounces of milk for perfect mixture. The product is available in its traditional flavor and in a hot jalapeno offering. The company is also working on a co-packed product teamed with tortillas. Simpson sees applications for El Preferido both for preparation and for retail cruise line sales. In addition to El Preferido, International Gourmet Products operates a brokerage firm representing several brands. Most recently, the company took on brokerage for Hope’s Cookies, Syracuse Sausage, Harvest Time Products and Asiago.

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PAX International Magazine and its talented team are completely focused on accurately covering all aspects of the passenger experience and providing a platform upon which industry players large and small can share news, developments and competencies with top airline, cruise and rail executives and decision-makers. Since 1997, PAX International’s bi-monthly print magazines and bi-weekly electronic newsletters have been serving executives onboard cuisine, sales, logistics, IFE, cabin connectivity, design, and passenger amenities with the latest and most trusted news and analysis in the world.

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WINE AND SPIRITS

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 n February of this year, representatives from four family-owned Scotch Whisky distillers boarded the M/S Cinderella for the Viking Line Whisky Fair for three days of “nosing and tasting” in an annual event that highlights a love affair with an imported brown spirit in a region known for vodka. Ambassadors from The Balvenie, Tullamore Dew and Grant’s were among the people who mingled with guests. One of the events was a demonstration by Peter Copeland, an artisan cooper (barrel maker) who displayed his skills handed down through the generations from cooperages in Girvan and Dufftown. The ships open deck of 1,320 square meters became home to what one crewmember called a “floating whisky heaven” of producers. Other times during the year, Viking Line caters to its whisky loving passengers with special cruises in the spring and fall, serving a three-course whisky inspired a la carte dinner. At the trade fair, rare and specially selected single malts are offered at duty free prices. Also aboard the M/S Cinderella during this most recent Whisky Fair was the product of a long association between the Finlandbased Viking Line and the independent family distiller William Grant & Sons featuring one of its iconic brands: Glenfiddich Single

M/S Cinderella

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Malt Scotch Whisky, which is billed as the world’s favorite single malt whisky. In February, as the chilly winds blew in from the Baltic, the M/S Cinderella dedicated the first ever dedicated Glenfiddich Lounge, is now treating customers with a stock of more than 200 whiskies for the 22 hour trip that starts in Stockholm to the Islands of Aland in the middle of the Baltic Sea and on

M/S Cinderella

By Rick Lundstrom

to Turku, Finland. “Whisky is very much appreciated in Sweden,” Stig Pernell, who works aboard the M/S Cinderella tells PAX International. “There are numerous whisky societies and clubs. The interest in whisky is rising and the demand for new and rare kinds of whiskies is a fact. “Vodka is present, but not in the center anymore.”

The cruise provides an ideal setting to enjoy the bar’s line of whiskies. Set in copper tones and decorated with hardwoods and large windows, passengers can pass the time with a glass of Scotch as the M/S Cinderella makes its way through an archipelago of thousands of small islands. They can also find a product that fits their budget from the more than 200 whiskies. Bartenders can pour a Glenfiddich 1959 priced at US$125 per centiliter or another product that can start as low as US$2 per centiliter. But either way, they can escape the heavy burden of taxes in the Scandinavian countries and enjoy a prod-

uct at half the price they would at a bar in Stockholm. Planners keep close to the theme of the Glenfiddich Lounge and fancy mixologist inspired drinks are few. “There are no menus, but we do use whisky as an ingredient for different cocktails,” said Pernell. “For example, try to use some frozen raspberries in a smoky single malt and experience how the taste goes side by side.” Viking Line and William Grant & Sons have also been side by side for many years. The opening of the Glenfiddich Lounge on the M/S Cinderella is an important step for the distiller in its Nordic strategy for the domestic and

travel retail market. Last year, the company set up a dedicated marketing office in Stockholm and directed Hans Just A/S to be exclusive Nordic distributor for all William Grant & Sons brands. “It has been really exciting to be a part of a team dedicated to creating such an innovative and engaging way for our consumer to experience, enjoy and learn about Glenfiddich,” said Erik Thomsen, William Grant and Sons Global Travel Retail Manager for Europe, in the February 17 announcement of the lounge’s dedication. “I must thank the teams at Viking Line and our distributor, Hans Just, for their outstanding work.”

M/S Viking Grace

New ship to Grace Viking Line fleet In February of this year, the vessel NB 1376 shed its austere moniker to be officially operate under the name M/S Viking Grace when it leaves the STX Finland shipyard in Turku. The name was picked from entries on the Viking Line website www.nb1376.com that took place from December of last year to January 15. More than 23,000 names were put in submission with many of them ending in the –lla like previous Viking Line 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, in the 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 Aland and to Turku. Last year, 1.790 million passengers took the route, a 2.8 percent drop from the previous year. Viking Line will be repositioning its fleet in January 2013 when the M/S Viking Grace 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 with a cruising speed of 22 knots To allow the ship to make its way through an environmentally sensitive archipelago of islands, Viking Line equipped the

it to operate on liquefied natural gas, which officials say has a number of environmental advantages to traditional maritime fuel. The LNG does not have any sulfur or heavy metals. By using the fuel, Viking Line claims that it can reduce the M/S Viking Grace’s carbon footprint by 20-30%. “LNG meets the emission standards of the International Maritime Organization directive, which states that the sulfur content of vessel fuel may not exceed 0.1% weight starting on January 1, 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 company called Hibox Systems announced that it would be supplying the ship with its IPTV platform that will use an Internet enabled MediaSuite televisions from Philips. With the Hibox system, passengers will be able to access entertainment and Internet service without the need for smart cards or external boxes in the cabins. There will be more than 1,100 televisions on the M/S Viking Grace. Like other aspects of the ship’s operations, the televisions will be built for environmental efficiency. They will be equipped with MediaSuite’s EcoFlower system that “assures the lowest possible power consumption which was especially important to Viking Line,” said a release from Hibox.

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WINE AND SPIRITS

Beverage breakthroughs In this issue, PAX International speaks with Distilleria Bottega, SPI Group, MillerCoors and Pernod Ricard to find out what’s new at sea with wines, spirits and beer pirits suppliers are telling PAX International that sales onboard cruise lines are increasingly becoming significant contributors to overall sales in the Americas. More and more, the

biggest wines and spirits brands are sharpening their focus on cruise lines by releasing new expressions and ensuring the right bottle is available for the right consumer for sale in shops, restaurants and discos onboard the

region’s biggest cruise lines. In this issue, PAX International speaks with Distilleria Bottega, SPI Group, MillerCoors and Pernod Ricard to find out what’s new at sea with wines, spirits and beer.

Distilleria Bottega to launch new grappas This year at the Marine Hotel Association (MHA) Conference and Trade Show, Distilleria Bottega will be launching two new grappa-based liqueurs. Raspberry is combined with white chocolate and grappa-based creamy liqueur and Nero (also a creamy liqueur) is a combination of dark chocolate and grappa. “We have about eighty different products. Our main brands are Bottega and Alexander,” said Anna Spellanzon, International Press and Public Relations Officer at Distilleria Bottega, adding that her company has been supplying the cruise industry for more

than 10 years. “Among our first customers there are Royal Caribbean and Silversea. We now work with close to a dozen companies in relation to the cruise line industry.” Founded in 1977 by Aldo Bottega, the company’s master distiller with more than 30 years of experience, the family-operated company has grown to become an award-winning international winemaker and grappa producer. “The exceptional quality of Distilleria Bottega’s products is the result of the union of passion and nature. For three generations, the company has used only the best quality natural ingredients to produce an array of

exemplary grappas, excellent liqueurs and fine, high-quality wines,” said Spellanzon. “Our research for eye catching packaging and high quality, together with the made in Italy warranty of genuineness, make our products refined and highly distinguished by the customers.”

MillerCoors launches new products, sees strong demand for craft beers MillerCoors, supplier to the international cruise industry since 1985, plans to launch some new products in April of this year, including Coors Banquet and MGD aluminum pints, which will extend a diverse portfolio of 15 brands. “MillerCoors will continue to provide innovative ideas, beer sessions and training of ships’ crews to insure that every passenger gets the best beer experience when on a cruise ship,” said Ron Schroeder, Director Travel Retail and Leisure. “We sell to ship chandlers who in turn sell to cruise lines.” According to Schroeder, a good selection of quality bev-

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erages goes hand in hand with enhancing a guest’s overall experience. “When passengers are on vacation, they naturally want the best, so many will trade up to imports or crafts, yet half of beer volume will remain in premium lights, which consumers are used to drinking every day,” he said. In terms of the evolution in preference when it comes to popular brands, varietals, regions or drinks, Schroeder said that premium lights such as Miller Lite and Coors Light would continue to dominate the volume equation within the US consumers. However, the largest percentage growth in the past couple of years is in the craft beer category, with Blue Moon rising to be the number one craft brand in United States and on most ships where the brand is offered as part of the craft selection.

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Cruise contributes significantly to Stolichnaya’s popularity in travel retail “Our strength in U.S. duty free has really been helped by cruise ships, where we have been doing very well,” says Jean-Philippe Aucher, Global Duty Free and Travel Retail Director for SPI Group, brandowners of iconic vodka Stolichnaya. “Additionally, Stoli has been listed for pouring on all major airlines in the US over the last two years. For US domestic and duty free, we work with William Grant & Sons as our distributor. They’ve done a great job, especially on the cruise lines.” Across channels, Aucher says that the US is Stoli’s biggest region in terms of sales, with Canada coming in second place. Nonetheless, the brand has been enjoying double-digit sales growth around the world. He says that more and more, cruise lines are becoming an area of focus for SPI Group given the large amount of vacationers taking to the seas. “We’ve increased our efforts in the cruise channel of late, not only in the Caribbean, but also in Europe,” Aucher explains. “I would say in terms of travel retail, cruise lines are the second priority for us behind airports.” While consumers on board cruise ships

have any number of vodka brands from which to choose, Stoli’s positioning is truly unique. Most notably, given the myriad flavored vodkas now available, Aucher says that Stoli pioneered the first flavored vodkas way back in 1962. This year represents the 50th anniversary of this groundbreaking achievement, and to celebrate SPI Group is revisiting Stoli’s first two flavored vodkas by releasing “Stoli Hot & Sticki.” The “Hot” is represented by a jalapeño flavored Stoli variant, while the “Sticki” is represented by a honey-flavored variant of the brand. Stoli Hot & Sticki will be introduced domestically in the US in May, with an eventual rollout in other channels later in the year. “It’s about being original and innovative,” Aucher says. “Another way that Stoli distinguishes itself from the competition is premiumization. In 1989 SPI Group launched Stolichnaya Gold, which was the first super-premium vodka at the time. Additionally, in 2001 we launched elit, which is our luxury vodka. Again, this was the first offering of its kind in the vodka category. Stoli has been known for half a century as a pioneer in the vodka cate-

gory and this is how we differentiate ourselves.” In keeping with the theme of originality and innovation, SPI group recently developed a new marketing campaign for Stolichnaya based around the tagline “The most original people deserve the most original vodka.” The campaign is already being rolled out, and Aucher assures PAX International that duty free shoppers and cruisers alike will continue to be pleasantly surprised by SPI Group’s focus on innovation and uniqueness in the vodka category throughout the rest of the year. # " # "$

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WINE AND SPIRITS !

Pernod Ricard redoubles focus on premiumization in the Americas, highlights ABSOLUT Vodka in cruise “Cruise is doing extremely well for Pernod Ricard,” says Franck Lapeyre, President and CEO of Pernod Ricard Americas Travel Retail. Lapeyre notes that Malibu Rum and ABSOLUT Vodka are particularly strong cruise line brands for Pernod Ricard. Indeed, in addition to ABSOLUT being a worldwide leader in the premium vodka category, Lapeyre tells us that fortunately “vodka is popular everywhere when it comes to cruise lines.” The company is prioritizing promotions in shops, restaurants and discos aboard major cruise lines as a means of capturing more consumers. Of course, there are regional differences and brand preferences among nationalities, and Pernod Ricard Americas Travel Retail has lately redoubled its focus on ensuring that the right brands are in the right place with a concentration on premiumization where applicable. With Lapeyre recently moving to the Americas team from Asia, he tells us that

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duty free consumers and cruise passengers alike can expect a new experience when engaging with Pernod Ricard’s brands this year: “Asian consumers always want the latest premium and super premium products combined with cutting edge, experiential marketing. This way of working is something we’re developing in the Americas. We’re a much more aggressive company than ever before. This doesn’t mean that what was done in the past was wrong or bad. We’re just taking a new approach.” As a preview of things to come, Lapeyre tells us that Pernod Ricard Americas Travel Retail will be launching a number of new SKUs this year across many of their most popular brands. Some of these offerings will no doubt make their way onto the cruise ships as part of the company’s new “Three P” strategy—“Premiumization” of brands, “Prioritizing” areas of concentration and “Partnership” with customers.

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BACK OF HOUSE

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

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

Based in Wofenbüttel Germany, MKN is a leading and long-time supplier of hundreds of varieties of thermal equipment used in food preparation at sea. During booms of production in the shipyards, the marine sector can comprise up to 10% of MKN’s annual turnover. While that may not seem like much, the company is thoroughly devoted to the cruise line sector because according to Stephan Kammel, Vice President Global Sales Marine for MKN, engineers at the company endeavour to develop every product line, even those destined for land-based kitchens, with the maritime industry in mind. “Whenever we develop something new, we also consider it for the maritime industry,” he tells PAX International. “It may still require further modification to get there, but because maritime is by far our toughest segment, we know that aiming for these standards ensures that every product we make will be of the highest quality and reliability.” While MKN specializes exclusively in thermal (cooking) equipment for industrial appli-

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

cations, Kammel insists that it is a combination of reliable cooking equipment and ware-washing equipment that forms the true foundation of an efficient cruise line kitchen or galley. MKN is known for horizontal cooking equipment including fryers and grills, as well as its range of HansDampf combi-ovens and pressure cookers. “A piece of cooking equipment in the galley, or even in the crew galley runs 24 hoursper-day, seven days a week. It never cools down,” he says, adding that for this reason, life expectancy for these products at seas is not the same as on land. “Land based operations might keep a product in full service at roughly 10-12 hours per day for up to 20 years; whereas at sea, the realistic lifespan of the same product is closer to eight years, due to massive usage and intense cleaning regimens.” Kammel says that one would be hardpressed to find a cruise line that is not using any MKN equipment somewhere in its fleet. The reasons for this are many, but it most certainly has something to do with the company’s dedication to innovation, leadership, and a strong network of customer support. A massive parts depot in Miami ensures fast

delivery of spares in the Americas, while ships on itinerary in Europe or Asia can contact MKN’s home office. Though product installation is usually completed by a turnkey kitchen contractor, MKN takes steps to educate the onboard technicians who look after most maintenance and repair work when installation is complete and a ship is at sea. Recently MKN introduced its latest line of advanced kitchen technology, the FlexiChef®. This new multifunctional technology optimizes kitchen processes and provides unprecedented flexibility, ease of use, hygiene and rapid amortisation of cost. In particular, MKN considers its intermediate cleaning an absolute revolution, because it means that FlexiChef® is again ready for operation in just two minutes without the use of chemicals.

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BACK OF HOUSE

For 50 years, beginning in the 1960’s, Electrolux Professional was in the business providing top-of-the-line industrial foodservice and laundry equipment to the maritime industry. This business, however, was mainly passenger ferries, offshore structures and cargo vessels until the late 1980’s when the company struck a deal that would see it supplying equipment for use onboard the cruise vessel Crystal Symphony, a ship then owned by Crystal Cruises. “Over the years Electrolux has Professional Food Service and Laundry has delivered equipment to more than 20 cruise ships,” says Marcus Örnmark, Marketing Manager, Nordic Region at Electrolux Professional AB. “In fact, Electrolux Professional is the only manufacturer who can offer a fully integrated cook and chill solution with combiovens, blast chillers and refrigeration combined. The Electrolux Air-O-System, our fully integrated cook and chill system, allows our customers to service their clients safe and cost-efficient food prepared with perfect results. ” Tim Lake is the Sales Manager at Loipart AB, the company that exclusively distributes Electrolux Professional products into the marine industry. With 19 years in the hospitality and even a Michelin star to his name, he is quite familiar with the heavy demands and strict safety regulations associated with feeding up to several thousand people day and night onboard a cruise liner. “Distribution of provisions from storage to preparation to the galleys is critical in planning so as to opti-

mize the efficiency of the food flow with utmost emphasis on hygiene, the most critical factor,” he says. “Catering for a large number of guests during a cruise requires accurate calculations of storage capacity and logistics, taking into great consideration the volumes of provision needed for its duration.” Flexibility, says Lake, is an important factor in all that Loipart does. A cruise ship requires multiple concepts as cuisine is never the same form day to day, or from one dining venue to another. Loipart looks at each ship as a new challenge. Unlike land-based projects, cruise ships and other vessels have more space limitations requiring meticulous planning and design down to the smallest detail. The company’s designers and engineers work closely with ship owners to get it right. “We are concentrating on being the best within our industry, with insight to constantly grow and improve, while maintaining social professionalism and providing the best possible services to our customers and be sure that we deliver quality and reliability by supplying the most highly sought after brands,” Lake says. “As we are entering an age where awareness of energy costs, consumption and emissions are increasing we have innovated to keep pace. We at Loipart are highly engaged in the development of our own energy saving system which I don’t want to say much more about at this moment.” Also on top of eco-trends, Electrolux will launch a new product this spring, which will of course be available through Loipart AB. The manufacturer has developed a completely new range of refrigerated cabinets called Ecostore, with superior capacity and minimal energy consumption. Also to launch late this year is the Electrolux Therma line, a new collection of modular cooking appliances currently being produced in Sursee, Switzerland.

Power Soak Systems

offers up a range of solutions Power Soak Systems Inc. manufactures three bay continuous pot, pan and sheet-pan washing systems, 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 supply network, Power Soak’s various systems can reallocate or reduces labor by up to 50% compared to a traditional installations, says the company. According to Power Soak Systems, this means that man-hours previously 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 in the hard to reach places of produce. When used with a Free Rinsing FDA/EPA approved Anti-microbial Bacterial Wash, the produce is not only cleaned and sanitized, but the produce shelf life is substantially extended. 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 using re-circulating water with a pre-soak chemical, which eliminates flat rack washing of silverware. The system works with stainless steel flatware as well as silver flatware and removes tarnish when used in combination with the appropriate pre-soak chemical. Like the other available systems, the Power Soak Silverware Pre-Wash System is available as a stationary or weld-in system.

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Food safety is paramount at seas. Of course regulations governing the safe preparation and storage of foods, plus hygienic procedure, are enforced in all areas of foodservice. However a cruise ship at sea hundreds, perhaps even thousands of miles from land, is a very special scenario. An outbreak of food borne illness at sea can be traumatic to passengers and detrimental to the image of a cruise line. Companies like Cambro Manufacturing have made it their business to provide any and all of the accoutrements that make food safety not only possible, but easy and affordable as well. “Food safety is out number one specialty,” explains Tania Nelson, Marketing Director at Cambro. “We have more than 12,000 products ranging from small wares like shatterproof tumblers, food storage con% tainers with sealing lids and food pans, all the way up to larger equipment including rustproof shelving lines and insulated food transport systems.” Fully international in terms of both manufacturing and dis-

tribution, Cambro supplies most of the world’s cruise lines. Products made by the company can be found on almost any ship in every fleet that comes to mind. Some of the more popular innovations that Cambro has sold successfully include the The Camrack® Warewashing System, a fully enclosed system of racks that repel dirt and prevent re-washing of tableware, the Non-skid Versa Camtray®, which keeps plates and glasses planted firmly on trays, the Camshelving® Elements Series with Angled Divider Bars and a lifetime rust and corrosion guarantee and the Ultra Pan Carrier® H-Series Heated Transporter.

Bon Voyage! Delight your guests with a stunning variety of fresh-to-order fruits and vegetables. Whether it’s before you set sail, or to cover supply shortages while at sea, Cruise Line Solutions delivers the fresh produce you need, when you need it. Sign up with the experts in cold chain perishables and get a detailed supply chain analysis, customized solutions, and efficiencies to reduce expenses. Contact C.H. Robinson’s Cruise Line Solutions today. chrwcruise@chr chrobinson.com obinson.com | 888.642.6146

FRONT OF HOUSE

It takes a rugged product to survive the rigors of a cruise, and top-notch glazes and fine workmanship are part of the requirements for two suppliers of products that grace the tables of cruise line dining rooms By Rick Lundstrom rewmembers who work the dining rooms on a modern day cruise line may have found a kindred spirit in David Haber. The President of D.W. Haber & Son proudly proclaims from the company’s website “it’s your silverware’s fault, not your employee’s fault when hollowware is bent, broken or dented.” One hundred years from now, when today’s cruise liner is tomorrow’s dry-docked relic, the company’s products could well be usable after thousands of banquets and rough treatment by part-time employees now long gone or retired. It is one of many companies catering to the cruise line industry whose family name is forged into every product, and every new development is evaluated for its affects generations on. Across the ocean, a well-known ceramic manufacturer Dudson has been churning out products for the same customers that have selected supplies from the catalogs of hundreds of D.W. Haber skus. Both companies will be displaying their latest front-ofhouse wares to visitors at this year’s Marine Hotel Association Conference and Trade show April 15-17 in Orlando.

The company learned much about the development of hollowware during the start of the 100-plus year history when it specialized in repairing and refurbishing the product of other manufacturers. The reconditioning of other producers’ hollowware taught the company the weak points in many of their predecessors, said Haber. Now in the D.W. Haber & Son catalog is a collection of chafing dishes, induction ranges, grills, heat lamps, carving boards, trays, serving utensils and wine coolers. It has developed custom made products for the last two Disney Cruise Line ships, while selling many products from its catalog collection to Royal Caribbean International. One of the current popular items in the D.W. Haber & Son collection is its “fusion buffet system

and risers” which are available in a variety of shapes and are designed to give dimension and diversity to a food service display. Decades of experience in repairing the product line of others manufacturers has led to improvements and inventions of its own. The company’s website lists a number of developments over the years. The first patent produced was its “solid bar” coffee pot hinge that was made 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 chafing products that allows them to move smoothly through their paces. Also, the company has developed an electric pre-heat feature on its insulated coffee urns that eliminated the need for hot water pre-heats.

The next evolution Dudson Ltd. products have been rolling through the green fields of the United Kingdom in the first class cabin of sleek Pendolino trains since October of 2009 when the company first announced it would be adding a quarter million pieces to the Virgin Trains stock of tableware. The next year, Dudson secured a contract supplying a range of products to Virgin Atlantic Airways for its Upper Class customers. The contract with the carrier was important at the time, said the company’s CEO, Max Dudson because it was an indication that the hospitality market was starting to gain momentum. At that time, business began to pick up at the company’s design studio, which gave him hope that the hospitality industry was starting to recover.

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

stacked in configuration that can save anywhere from 8 to 10 inches in valuable galley storage space. But one of one of the most recent developments took place in the Stoke-on-Kent company’s search for sustainability — something that the environmentally conscious Virgin Group would appreciate. In February of 2010, Dudson launched its Evolution products with a ceramic body and lead-free glaze the company called ThermECO. It is using a one-fire process that allows it to use 79% less carbon than competitive ceramic hospitality tableware. The company began producing evolution in a number of earthy colors. The Sand line, developed in early 2010 was followed by Pearl and Jet in the same year. In February of last

year, when the company said the success of Evolution was partly due to a change in food trends and its emphasis on local sourcing, hearty comfort food and other traditions. “The aesthetics of 'Evolution' fit perfectly into this style, because it was specifically designed with the hand-made appearance of thrown pottery,” said Steve Walton, Dudson Sales Manager in the U.K. and Ireland said in a February release on Evolution. “The variance in color and glaze provides the perfect setting for the service of 'homemade' food and reflects the welcoming warmth of a more traditional interior." One of the major installations of Evolution took place at Hyatt in San Antonio, Texas, which placed an order for more than 3,500 pieces

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WHAT’S

HOT! Sandwich spread

Company Name: IDB Deutschland GmbH Company Location: Neukirchen-Vluyn, Germany Description: Developed with one of the biggest German sandwich suppliers in the airline sector, Kerrygold Catering introduces Kerrygold EXTRA, made from Pure Irish Butter and quality rapeseed oil. Kerrygold EXTRA combines the advantages of butters and spreads, in one product. The addition of rapeseed oil leads to even better spread ability and the high share of Pure Irish Butter makes it rich in taste. No further additives are used. It is available in a convenient, enclosable 10 kg container. Visit IDB Deutschland at MHA: Booth #420

Colorful buffet trays Company Name: Churchill China Company Location: Stoke-on-Trent, UK Description: Take any buffet service to a colorful new destination with Churchill China’s range of Trays, Bowls and Covers. The new Graphite Black Melamine Buffet trays, add texture and versatility to the elegant Alchemy Buffet service solution. Or, spice up buffet presentations with Churchill’s new Rustics range; a collection of square and round stoneware serving vessels in a warm cinnamon glaze. Visit Churchill China at MHA: Booth #235

Delicious hot meal solutions Company Name: En Route International Company Location: Berkshire, UK Description: Passengers and crew can enjoy a variety of delicious hot meal solutions with En Route’s latest addition to their product range, called yum.me. Each premium quality meal is been made using authentic recipes and quality ingredients, many of which are also locally sourced, and contain no preservatives, colourings or e-numbers. All dishes are simple to heat and use, making it a quick easy snack/meal for crew to serve. They can be stored at ambient temperature, and also have a shelf life of 12 months.

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APRIL/MAY 2012

Frozen Dessert and Beverage Concepts Company Name: PreGel Company Location: Concord, NC Description: 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 a revolutionary powdered mix called Tenerissimo™, the concept provides a variety of options to diversify any business in a simple and easy way. Tenerissimo™ products only require the addition of water or milk in order to produce a frozen dessert and beverage. Visit PreGel at MHA: Booth #227/229

Innovative cuisine and reliable solutions Company Name: Cuisine Solutions Company Location: Alexandria, VA Description: Cuisine Solution presents Seared Pork Flat Iron, a brand new creation that will be unveiled at this year’s Marine Hotel Association. This meat is very versatile with a mild flavor that pairs well with a variety of side dishes, including Creamy Polenta, Rosti Potato, Green Pepper Corn Sauce and more. Average weight is 10oz to 14oz. Visit Cuisine Solutions at MHA: Booth # 113

WHAT’S HOT! I I F S A Restaurant style cheese dip Regenerating Organic Bath Line Company Name: T-Y Group Company Location: Location: Miami, FL Description: T-Y Group presents the all-new Damana Organic Bath Line, which offers a subtle cotton flower scent and is enriched with soothing and regenerating Aloe Vera extracts. The entire line is suitable for both men and women and is created with over 95% of its ingredients from natural origins and organic farming. The bath line is also certified by ECOCERT and labeled by COSMEBIO. Visit T-Y Group at MHA: Booth # 618

MillerCoors Expands Aluminum Pint Family of Brands Company Name: Miller Coors Company Location: Chicago, IL Description: With the huge success following the launch of the Miller Lite Aluminum Pint in 2011, the unique 16oz aluminum pint package, with a wide mouth opening and re-sealable cap, is now available for purchase in Coors Light, Coors Banquet and Miller Genuine Draft. Both Coors Light and Coors Banquet (the full calorie counterpart to Coors Light) will have the patented cold-activated technology. Miller Genuine Draft will now have the fresh from the tap taste available in an aluminum pint. Visit MillerCoors at MHA: Booth # 224

Bacardi OakHeart Company Name: Bacardi Company Location: Coral Gables, FL Description: Bacardi celebrates its 150th Anniversary with the introduction of their Bacardí OakHeart spiced rum. Backed by more than a century of craftsmanship and expertise, Bacardí OakHeart is an allnew, expertly blended, smooth and smoky, spiced rum. This alcohol mixes incredibly well with cola or can also be served straight up, by itself.

Company Name: International Gourmet Products Company Location: Cumming, GA Description: International Gourmet Products offers El Preferido restaurant style cheese dip in a new 10 oz. microwaveable container format. With smooth taste and exceptional quality, El Preferido is available in two flavours, including Original Plain and Hot Jalapeño. This cheese dip is conveniently ready to be served in 1-2 minutes. Visit International Gourmet Products at MHA: Booth #426

Contemporary fine china Company Name: Dudson Ltd. Company Location: Stoke-on-Trent, England Description: ‘Precision,’ a fine china collection from Dudson, has been especially created for contemporary fine dining. This collection offers a stunning flat profile which allows food to be the focus. This fine china collection is available in a wide variety of styles and sizes. Microwave and dishwasher safe – every piece is also protected by a world-renowned high performance glaze.

All natural and kosher brownies Company Name: Dancing Deer Baking Co. Company Location: Boston, MA Description: Using an all natural and kosher ingredients, Dancing Deer brownies and squares are made with a natural and kosher recipe with the sweet-toothed in mind. These treats come pre-baked and pre-cut and conveniently have a frozen shelf life of four months. They are also available in a wide variety of flavors, including Chocolate Chunk (which was voted “America’s Best Tasting Brownie”), Caramel Pecan, Cappuccino and Sweet Lemon.

ASSOCIATION NEWS

UPCOMING EVENTS 2012 Marine Hotel Association Conference & Trade Show, April 15-17, Peabody Hotel, Orlando. For more information, contact the association at (415) 332-1903. Airline Passenger Experience Association TV Market Conference, April 16-18, Brighton, England. For more information, contact APEX at (212) 297 – 2177, Fax: +1 (212) 370 - 9047, info@apex.aero cruise3sixty, April 26-30, Broward County Convention Center, Fort Lauderdale, Florida. For more information, contact Tim Chau, registration coordinator (949) 457-1545, extension 122 or tchau@mjpa.com

he February 23 Steering Group meeting of the Cruise Baltic organization in Stockholm brought a commitment of the members to work closely with several other groups to bring the message of cruising’s value and work with partners on the many challenges facing 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 and climate change – hence the choice of our carefully-selected guest speakers we hosted here at the Stockholm 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-Committee of the ECC, Robert Ashdown Director Technical of Environment and Operations of the ECC and David Selby Managing Director of Travelyards. Forty delegates saw presentations covering a wide range of topics over the two days, including the need for ports in the Baltic Region to have a standard incident procedures in place at all times. Delegates were waiting in anticipation of changes to the industry by the EU regulators in Brussels. During the second day, Luis de Carvalho CEO of Consult DC covered the issue of port 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 the legislation, 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 also saw the number of ship calls increase 6% to 2,361. The port in Copenhagen experienced the largest number of calls, passengers and turnarounds. Expectations for 2012 vary with predictions 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 perspective combined with both passenger and partner satisfaction hopefully can help us to attract three destinations that are not currently an active part of Cruise Baltic – St. Petersburg, Kiel and Riga.”

Top 5 Cruise Lines in the Baltic Sea Aida Cruises Costa Cruises MSC Royal Caribbean International Holland America Line Source: Cruise Baltic

PAX INTERNATIONAL

APRIL/MAY 2012

220 calls in 9 ports with 4 ships 189 calls in 14 ports with 6 ships 144 calls in 8 ports with 3 ships 126 calls in 11 ports with 2 ships 112 calls in 11 ports with 4 ships

IFSA Asia/Pacific Conference, June 12-14, Incheon, South Korea For more information Contact IFSA at (404) 252-3663, e-mail ifsa@kellencompany.com Ancillary Revenue World, Europe, June 26-28, London, for more information, contact Terrapinn Lt.d, at 44 (0) 20 7092 1000 or e-mail enquiry.uk@terrapinn.com IFSA Annual Conference and Exhibition, September 18-20, Long Beach Convention Center, For more information Contact IFSA at (404) 2523663, e-mail ifsa@kellencompany.com Airline Passenger Experience Association 2012 Annual Expo, September 17-20, Long Beach Convention Center. For more information contact APEX at (212) 297 – 2177, info@apex.aero Aircraft Interiors Expo, Americas, September 25-27, Seattle. For more information, call 203 8405680 or e-mail aircraftinteriorsus@reedexpo.com International Travel Catering Association/SIAL Middle East Trade Show and Networking Forum, November 26-28, Abu Dhabi. For more information, go to itcanet.com

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

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