Seachef Hospitality Services is one of the world’s leading providers of integrated maritime hospitality management. The company’s comprehensive services cater to the needs of seafarers and ship owners alike, while also keeping crew wellbeing and cost efficiency in balance. Managing Director Yannis Petrakis explained more to Hannah Barnett.
Seachef HS is a trailblazer in integrated hospitality management for the maritime industry. Since its establishment in 1994, it has continuously monitored market needs and introduced new services and products.
Operations at Seachef HS can be complex. The company manages more than 500 vessels for over 100 clients across 750 ports worldwide. With a diverse pool of more than 1,200 catering crew members, the company strives to ensure exceptional service quality.
“Our team includes highly educated individuals in food and beverage studies who bring a distinct set of values to the vessels they manage,” said Yannis Petrakis, Managing Director. “Seachef HS continually invests in the training of the operations team to further enhance their capabilities in the day-to-day galley management and improve crew wellbeing levels.”
Despite so many moving parts, Seachef HS is proud to have maintained a remarkable seafarer satisfaction score of over 90% for more than 10 consecutive years.
Three decades of success
To celebrate its 30th birthday this year, the company has launched an extensive brand awareness campaign to highlight its rich history. This includes a new website, a heightened social media presence and a new office in Marousi, Athens.
The company also found time to mark the occasion at this year’s successful Posidonia event. “We were proud to participate in Posidonia as exhibitors, showcasing our expertise in culinary services,” said Mr Petrakis. “It was an excellent chance for us to network, connect with stakeholders and explore new opportunities.”
Seachef HS places a strong emphasis on building long-term customer relationships based on transparency and high standards of safety and quality. It utilises PAL ERP software to effectively organise vessel supplies and assist in galley management and victualling.
The company is an ISO 9001:2015 certified entity and adheres strictly to a Q uality Management System. It complies with HACCP, FDA and AQIS guidelines, as well as meeting MLC 2006 standards. To further enhance catering and housekeeping specifications, Seachef HS has established a Food Safety Management
System with continuous quality controls, fulfilling all obligations of the Maritime Labour Convention.
Nutritious and delicious
Seachef HS sets itself apart with its approach to crew wellbeing, which contributes to good health, high levels of satisfaction and optimal vessel performance.
All delicious and healthy dishes are prepared in a hospitable and hygienic environment. Through streamlined workflows and transparent accounting, Seachef HS reduces paperwork for senior officers, manages budgets without Cash to Master, improves efficiency on board a nd optimises a vessel’s funds. The selection process for the hospitality crew is rigorous, including theoretical and practical assessments as well as thorough document and certification checks
“We train and educate our cooks on proper menu-planning based on crew preferences, dietary needs, cultural backgrounds and regional cuisines,” explained
Mr Petrakis. “This ensures all crews have access to meals that cater to their dietary requirements and preferences. Our catering management concept revolves around taking good care of the crew, which is our top priority.”
All aboard
Given that Greek companies control over 20% of the world’s merchant fleet, it is little surprise that the Greek market holds immense importance to Seachef HS.
“We prioritise nurturing robust business connections with Greek owners and aspire to expand our presence and market s hare within this sector,” said Mr Petrakis. “We have observed a gradual shift in how Greek owners are managing the catering needs and victualling of their vessels.
“In the past, they predominantly preferred to handle such services internally. However, since the Ukrainian war and the adverse market conditions prevailing globally, many companies now recognise that it is more financially beneficial and effective for crew wellbeing to entrust these needs to third-party companies specialising in their field.”
The company works closely with its supply chain, striving to understand the needs and
objectives of its suppliers and partners. “We work together to find innovative solutions and achieve common goals,” Mr Petrakis explained. “Regular meetings, feedback sessions and collaborative brainstorming are integral parts of this process.”
Seachef HS places great emphasis on transparency and integrity in its interactions with other businesses. Honesty, fairness and reliability are the cornerstones of the company’s relationships, and it works especially closely with GenPro, the renowned maritime procurement business.
“GenPro’s commitment to quality, responsiveness and continuous improvement has always contributed to our operational efficiency and customer satisfaction,” said Mr Petrakis. “The team’s proactive approach to addressing challenges and willingness to collaborate closely has made the company an indispensable part of our supply chain.”
Future food at sea
Seachef HS is deeply committed to driving positive change in the maritime sector through its alignment with the United
Nations’ Sustainable Development Goals. The company aspires to foster a more equitable and sustainable world by 2030.
“Central to our efforts is our focus on people, particularly the safety and wellbeing of our 20,000 plus seafarers,” said Mr Petrakis. “Our aim is to minimise waste and offer wholesome meals, contributing to the physical and mental well-being of those we look after.
“We have implemented state-of-the-art filtration systems onboard to ensure our crew have access to clean and safe drinking water. We are also dedicated to reducing our environmental impact by minimising the use of single-use plastics and promoting responsible waste disposal practices.”
The main objective at Seachef HS is to continuously innovate and adapt to meet the evolving preferences and dietary needs of seafarers, while ensuring food safety and compliance with regulations. This involves leveraging cutting-edge technology and culinary expertise to enhance the quality,
variety and nutritional value of food provisions for crew members aboard vessels.
“Collaboration is key to driving positive change in the maritime food provision industry,” explained Mr Petrakis. “We actively seek partnerships with suppliers, industry organisations and other stakeholders to advance our shared goals of sustainability, innovation and social responsibility. We will forge strategic alliances that amplify our impact and contribute to a more sustainable and resilient maritime food ecosystem.”
For Mr Petrakis, it is the opportunity to create a positive impact on crew wellbeing through the company’s food provision services that drives him on a daily basis.
“Knowing that the quality, nutrition and variety of the meals we provide can significantly enhance the daily lives and morale of seafarers is incredibly rewarding,” he concluded. “Every day, I look forward to the challenges and creative solutions that come with ensuring our food provisions meet the highest standards of safety, sustainability and taste.
“The dynamic nature of the maritime industry means there is always something new to learn and improve upon, whether it’s adopting the latest food preservation technologies or sourcing ingredients from sustainable suppliers. It is a very exciting sector to be a part of.” n
