Since the COVID-19 pandemic, the cruise industry has experienced a significant resurgence, marked by strong demand and expanding capacity. The Cruise Lines International Association (CLIA) projects that approximately 35.7 million passengers embarked on cruises in 2024, exceeding pre-pandemic levels. This growth is fueled in part by a demographic shift, with more Millennials, Gen Z and Gen X travelers joining the ranks of cruisers. Cruises are also gaining popularity because of their cost-effectiveness compared to traditional vacations, with the industry expected to capture about 3.8% of the global vacation market by 2028. Despite ongoing environmental concerns and challenges like overtourism, major cruise lines report record-high bookings, underscoring the industry's robust recovery and bright future.
To attract the new wave of cruisers, cruise operators are investing in innovative, larger ships and creating exclusive destinations tailored to diverse tastes and preferences. Royal Caribbean's Icon-class ships, for instance, represent a pioneering new class of vessels, beginning with the Icon of the Seas, launched in 2024. These ships are setting new standards for luxury cruising with their massive size and inventive features. The Icon of the Seas can host up to 7,600 passengers, requires approximately 2,350 staff to operate and offers more than 40 dining options.
Food and beverage (F&B) offerings are one of the hallmarks of the cruise experience, providing passengers with a diverse array of dining options that cater to every palate. Onboard ships like the Icon of the Seas, guests can indulge in everything from gourmet meals at specialty restaurants to casual bites at buffet-style venues
and snack bars.
The meticulous attention to culinary detail, the variety of international cuisines, and the availability of round-the-clock dining makes F&B a standout feature of cruising. Now, try to imagine having to provision the F&B required to feed nearly 10,000 people per day, for a 14-day cruise while 100 nautical miles from land.
The seamless integration of process and technology required to provide F&B to cruise ships, particularly for provisioning the new class of larger ships, is explored below.
SHORESIDE VS. ONBOARD TEAMS
In the cruise industry, there are two teams that work together to provide and support the cruise experience. The onboard team that executes all shipboard activities and the shoreside team, working from land-based offices, that acts as the backbone, supporting the onboard crew and ensuring that everything runs smoothly behind the scenes.
The onboard and shoreside teams collaborate closely to ensure efficient F&B provisioning. Onboard teams, including the executive chef, galley staff, F&B manager and waitstaff handle daily operations and direct guest interactions, monitoring stock levels and providing real-time data to the shoreside team.
Shoreside teams support the ship by managing procurement, logistics and quality control. Supply chain managers, procurement officers and logistics coordinators work together to order supplies, using systems like Datex and AMOS Procurement. IT specialists support integrated technology systems like the Shipboard Property Management System (SPMS) and point-of-sales (POS) systems.
Both teams use AI tools to predict demand and automate procurement processes, optimizing efficiency. Shoreside teams conduct preliminary quality checks on supplies, while onboard teams perform additional checks upon receipt. This seamless collaboration ensures that the cruise ship remains well-stocked with high-quality food and beverages, providing guests with exceptional dining experiences throughout their voyage.
THE PROCESS – TURNAROUND DAY
A cruise ship's turnaround day is the period when the ship returns to port to disembark passengers from the completed cruise and prepare for the next set of guests. This day, or hours depending on the ship, involves intensive activities, including unloading waste, refueling, restocking supplies, and conducting thorough cleaning and maintenance.
The F&B provisioning process on turnaround day is a meticulously planned operation that to the untrained eye can look like organized chaos. Menu planning directly ties to F&B orders, ensuring all ingredients are sourced for the upcoming cruise's culinary offerings. Liquor orders are tailored to anticipated demand, including a diverse range of wines, spirits and beers. Provisions for the entire cruise are delivered during this time, covering both perishable and non-perishable items. For a massive vessel like the Icon of the Seas, the weight of delivered food can reach up to 50 tons, and the ship may receive several thousand bottles of alcohol. Coordination and precision are key to a successful turnaround day, with dock workers and ship staff working together to load and store supplies quickly and efficiently.
THE PROCESS - AT SEA
Restocking F&B supplies on a ship while at sea involves advance order placement by the supply chain team, coordination with suppliers for delivery, and transporting supplies via fast ships or helicopters to a rendezvous point. The crew then quickly unloads and stores the supplies to ensure continuous high-quality dining experiences for passengers.
In exceptional cases where urgent restocking is needed during the cruise, an airlift operation is orchestrated. Yes, supplies sometimes are airlifted to the ship. Helicopters transport food, supplies and equipment directly to the ship from a nearby port or airport, ensuring the journey continues smoothly without significant service interruptions or delays.
This comprehensive approach, leveraging advanced technology and supply chain logistics, ensures the ship is well-stocked and prepared to offer uninterrupted quality dining to passengers and crew throughout the voyage.
THE ROLE OF TECHNOLOGY
Technology plays a crucial role in provisioning F&B supplies on cruise ships. Advanced systems streamline the entire process, ensuring efficiency and accuracy. The Shipboard Property Management System (SPMS) integrates reservations, dining, events, and inventory management, enabling real-time tracking and communication between shoreside and onboard teams.
Supply chain management systems such as Datex, AMOS Procurement, and HotelFriend optimize inventory levels, procurement processes, and logistics operations. F&B ordering systems like HotelFriend, Otalio, and Agilysys facilitate real-time order processing and inventory updates, ensuring that the ship remains well-stocked throughout the voyage.
Additionally, new technology, including artificial intelligence (AI), plays a significant role in predicting demand, managing inventory and automating procurement processes. AI algorithms analyze historical data, passenger preferences, and current trends to forecast supply needs more accurately. This not only enhances operational efficiency but also improves the overall guest experience by maintaining high standards of service and availability.
CONCLUSION
The complexity of provisioning F&B for the cruise industry is an impressive feat that relies heavily on advanced supply chain management and technology. Sophisticated inventory systems and automated ordering processes ensure that the vast quantities of fresh produce, gourmet ingredients and essential supplies are delivered when needed. Predictive analytics and IoT devices enhance efficiency by monitoring storage conditions and managing waste. Seamlessly integrating global supply chains, these ships maintain a high standard of service, catering to the diverse tastes and preferences of guests while navigating the challenges of sustainability and environmental compliance. This intricate dance of logistics and technology underpins the remarkable operational efficiency of modern cruise ships, delivering an effortless and luxurious experience on the high seas.
