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Meetings & Events

CLIA Launches New Community for Hotel Operations, Food & Beverage

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LIA welcomed 300 participants to its inaugural Hotel Operations, Food and Beverage (HFB) Business Conference in Miami in November. The overarching aim of the day-long conference was to bring together key cruise line procurement and supply chain executives, with suppliers from the food & beverage and hotel operations categories. Interactive and innovative business sessions included important topics, such as how to develop business relationships with cruise lines, studying challenges within supply chain logistics, innovations in food and beverage products and processes and sustainability initiatives undertaken by the lines. Alongside these were several opportunities for one-to-one business networking including a business matching event where more than 700 individual meetings between suppliers and buyers were booked. The day culminated in an evening event held at a historic Miami villa. “This is a great platform for newto-cruise suppliers to learn about best practices,” said Julia M. Brown, chief procurement officer of Carnival Corporation

& plc and chair of CLIA’s HFB working group. “Sometimes it’s hard to understand the challenges and opportunities, but this event is a great way to kick off dialogue and networking.” “It’s all about relationships: leveraging existing ones and making new ones,” said Mike Jones, senior vice president of supply chain, travel, port services and workplace solutions for Royal Caribbean. “This is a great event to give wide access and to understand who the key decision makers are.” Key takeaways from the event included:

There are more than 100 new ships on the global orderbook, and all will need to be serviced and provisioned efficiently. Suppliers will need to work more collaboratively with their counterparts from the cruise enterprise to enable the supply chain adequately. Suppliers to the cruise industry require greater capabilities so that they may service the complex requirements of the expanding geographically-global fleet and its supply chain.

Continual innovations in culinary products and processes are of high priority, as the lines strive to meet the ever growing demands of their guests. Suppliers need to ensure that their products and services are in-line with the sustainability initiatives being driven by the cruise enterprise.

“I’m delighted with the great energy and participation of everyone at this first event for this new community,” said Bo Nylandsted Larsen, CLIA’s senior vice president of strategic partnerships. “There was a great spirit of collaboration, and everyone took time to share ideas with colleagues, old and new. “Feedback has been very positive, and we also received a lot of new ideas and input that will determine our future activities and benefits for this burgeoning community.” Applications for membership to CLIA’s Hotel Operations, Food & Beverage Business Community are now being accepted. For more information, please contact Richard Regan: +1.609.558.2723 / rregan@cruising.org.

FIRST QUARTER 2019 | TRAVEL & CRUISE 29

Profile for Florida-Caribbean Cruise Association

Travel & Cruise 1st Quarter 2019  

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