VOL. 19, NO. 4
Q and A with MHA President Ozer Balli
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 NAPLES Caribbean REPORT
BVI’s new port facilities Travel trends in the islands INDUSTRY Q&A WITH OZER BALLI p.
SELF-SERVE BEER TAKES OFF p.
ASIAN SUPPLY NETWORKS p.
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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
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EDITORIAL OFFICES Rick Lundstrom, Editor-in-Chief PAX International 723 Jefferson Street, NE
DATA GETS, BIGGER
ver the past several issues of PAX International, we have had guest columnists and reports on the increasing use of what is known as big data. This year, the practice of making sense of mountains of information is on the agenda for the Marine Hotel Association, which is noting its 30th anniversary conference and trade show. A quick Google search with the key words “big data cruise lines” yields a little more than 12 million results. The first ones to appear are software companies seeking to market their products to cruise lines. With the information gleaned from big data, one company promises the ability to help cruise lines identify successful upsells, booking trends, maximizing occupancy, and preventing cancellations through overbooking. Another company sells market analysis and reports for cruise lines to understand pricing trends cruises deployed across the world in each market they are sold. Airlines, the cruise lines’ cousins in transportation, are taking the first steps to more broadly understand their passengers through the use of big data. Companies, such as eGate, a subsidiary of gategroup, often are called on to give perspective on the sea of information that is generated in the airline industry and how it can be harnessed to learn more about passengers and their travel habits. “The airline industry is an ideal environment to reap the benefits of better data analytics,” writes Simon de Monfort Walker, eGate’s President and CEO, in a guest column in last spring’s issue of PAX International. “The day-to-day complexity of an airline’s operations is staggering. Yet, if captured, the rich data it creates can drive better business results. Regardless of the benefits, most airlines have only dabbled with big data’s true potential, while others are not using it at all.” This issue of PAX International has delved into interest in big data on a smaller scale, in our story on Anheuser-Busch InBev’s use of beer dispensing kiosks taken onboard by several cruise lines. With passengers making use of key cards and other devices, a digital footprint is created with each swipe. Spending is tracked, sales points on board the ship are logged and back office personnel have the luxury of analyzing every transaction to maximize revenue. Thirty years ago, when the first Marine Hotel Association event was held, an Internet existed that would look ancient these days. But, nonetheless, the cruise industry has thrived and grown in ways that few could have envisioned in those days of the second term of the Reagan administration. With a new information age now well into its fourth decade, the possibility of learning more about the passengers that board today’s luxury ships will help shape the travel experience for them and the possibilities for the cruise lines that host them.
Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: email@example.com Melissa Silva, Editor Tel: (1 905) 821-3344 x21 E-mail: firstname.lastname@example.org Contributors: Ryan White Wendy Morley
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ADVERTISING OFFICES Kevin Greene, Advertising Sales Executive Tel: (1 905) 821-3344 x31 E-mail: firstname.lastname@example.org PAX International is published eight times a year (January/February, March/April, May, June/July, 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. March/April 2015, Vol. 19, No. 4. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine
ISSN 1206-5714 Key title: Pax International
Rick Lundstrom Editor-in-Chief, PAX International
www.pax-intl.com | PAX INTERNATIONAL | 3
VOL. 19, NO. 4
REGIONAL REPORT: CARIBBEAN 11 CRUISING INTO PORT
The British Virgin Islands is making a statement to the cruise industry with its US$52 million investment in a new cruise port along with a five-acre shopping and entertainment area
12 ON THE UP AND UP
2014 proved to be a banner year for tourism in the Caribbean, and growth is expected to continue as more and more tourists opt for sun and fun on their vacations
14 CRUISING GOES GLOBAL
The Marine Hotel Association meets in Naples, Florida during a time when the group and its President see the world beating a path to its door
17 CONVENIENCE ON TAP
Anheuser-Busch InBev and an Atlanta company called DraftServ plan to make self-serve beer a common part of the cruise scene
ASIAN SUPPLY NETWORKS 18 BRANCHING OUT
One longtime supplier to the cruise industry sees a wider landscape in Asia for sourcing products of all types.
4 | PAX INTERNATIONAL | MAY 2015
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NEWS SUPPLIER NEWS
Bottega works with Interbrands for cruise distribution Interbrands wines and spirits of Scandinavia will distribute the products from Bottega S.p.A. for cruise line supply, the two partners announced in January. Established in 2014, Interbrands USA LLC set up business, hiring Deborah Golden, a well-known figure in the cruise industry as Vice President Sales and Marketing. Before joining IBUSA, Golden had her own consulting business and worked with Bottega S.p.A. to establish their brands.
“Major advances in distribution and sales were achieved over the past five years with Golden and Company. Bottega’s award winning sparkling wines, grappas and premium liqueurs have attracted special attention,” said Alessandra Piccin, Bottega S.p.A. Export Manager Travel Retail. “Bottega S.p.A. is pleased with this new partnership and welcomes Interbrands USA to its global family of agents and distributors,” said Sandro Bottega, President, Bottega S.p.A.
FRENCH CHIC AFLOAT ON REGENT Regent Seven Seas Cruises’ newest ship, Seven Seas Explorer, has by metal filigree screens on the other. The design team at ICRAVE a French specialty restaurant called Chartreuse, featuring a classic designed a silver-leafed ceiling that is interspersed with dramatic menu with a modern twist. gold-bordered black lacquered lines to complete the elegant PariChartreuse joins Regent Seven Seas Cruises’ signature steaksian motif. house, Prime 7, as the second of three specialty restaurants aboard The menu features dishes expertly prepared using both classic Seven Seas Explorer. Regent Seven Seas Cruises will release details and modern techniques including: hand-cut Charolais steak tartare about the third specialty restaurant in June. in a hazelnut-Dijon emulsion topped with Perlita caviar d’Aquitaine, “A luxury cruise experience is incomplete without gourmet dinroasted Cévennes rack of lamb with rosemary-mint persillade and ing,” said Jason Montague, president and chief operating officer for sugar snap pea sauce, and poached Brittany blue lobster tail glazed Regent Seven Seas Cruises in the March release on Chartreuse. with caramelized lobster roe butter on a bed of Sologne white “With our sights set on building the world’s most luxurious ship, we asparagus and Romanesco. Desserts include a frozen Chartreuse challenged our design and culinary teams to develop some extraorparfait with almond crumble and classic savarin cake made with dinary and exquisite dining options for our guests aboard Seven aged Martinique rum and topped with vanilla cream. Seas Explorer. The team exceeded that high mark with Chartreuse, Beginning in the summer of 2016, the Chartreuse menu will an extremely elegant restaurant where the ambiance and cuisine extend to the rest of the Regent Seven Seas Cruises fleet, replacing is sure to stir fond Parisian memories, and help create new ones.” Signatures on Seven Seas Voyager and Seven Seas Mariner, and with Guests are greeted by a hostess upon arrival at the restaurant select dishes available at Compass Rose on Seven Seas Navigator. through a curved paneled entryway with flooring that resembles a cobblestoned The Seven Seas Explorer has Parisian street, creating an environment three specialty restaurants that is welcoming, yet mysterious. Contemporary lounge chairs and embossed leather stools are assembled around Golden Kosmos granite-topped tables in the bar area with scalloped marble Cosmati mosaic tiled flooring. A solid zinc bar top placed atop a softly illuminated frosted glass base sits near a backlit wine display filled with French wines and selections from boutique vineyards of Bordeaux, Burgundy, Champagne and the Rhône and Loire Valleys. The dining room has art-nouveau décor with a feature wall lined with sculpted Chartreuse glass surrounded by metallic and crystalline frames on one side and floor-to-ceiling windows separated 6 | PAX INTERNATIONAL | MAY 2015
NEWS CRUISE NEWS
Culinary Spring begins on Holland America Holland America Line’s “Sip, Savor and Sail” itineraries will be in the Caribbean, Europe and Alaska this year. The Sip, Savor and Sail cruises are part of Holland America Line’s culinary initiatives, which also include the Culinary Arts Center presented by Food and Wine magazine, a state-of-the-art show kitchen at sea that welcomes visiting guest chefs; a partnership with Le Cirque to present “An Evening at Le Cirque in the Pinnacle Grill”; “A Taste of De Librije” presented by Jonnie Boer; and a Culinary Council composed of international chefs Mark Best, Jonnie Boer, David Burke, Elizabeth Falkner, Jacques Torres and the line’s Master Chef, Rudi Sodamin. The Sip, Savor and Sail cruise in the Caribbean set sail on the ms Maasdam’s April 7. In Alaska, guests can join ms Westerdam’s May 2 departure, ms Statendam’s July 13 sailing, or ms Amsterdam’s August 16 voyage. In Europe, ms Ryndam departs May 4 round trip from Harwich, England, for France, Spain and Portugal. In addition to demonstrations, classes and tastings on the Caribbean voyages, the guest chefs will all host a Calypso Brunch in the ship’s Pinnacle Grill. Sip and Savor shore excursions in the Caribbean include: “History & Cuisine of San Juan on Foot” at San Juan, Puerto Rico; “Caribbean Culinary Experience” at Basseterre, St. Kitts; and “Catamaran Cruise with Lobster Lunch” at St. John’s, Antigua. On Maasdam’s 10-day voyage on April 7, Chef Natacha Gomez will delight guests with her flavorful and unique culinary creations. Gomez is the Catering Manager of Kokiyaj Bar and Grill and owner of Chef T in CapHaitien, Haiti. Sailing aboard Ryndam on May 4 is Antony Bennett, Executive Chef of La Tasca authentic-style tapas restaurants in the United Kingdom. Bennett will share his passion for Spanish cuisine and tasty tapas dishes. Also joining the cruise are Master of Wines Simon Field and Rebecca Lamont, the Head of Wine School at Britain’s oldest wine merchant, Berry Brothers and Rudd. Field and Lamont will help guests learn about wines from the
region through wine tastings and tips about their area of expertise in Spanish and Portuguese wines. On the three Alaska voyages, guests can savor local fare — fresh salmon to local vegetables and fruits — all paired with select wines from Northwest vintners and brews from Juneau’s Alaskan Brewing Co. During a “Louder Chowder Cook-Off” competition, the guest chefs will go head to head, preparing chowder from mystery ingredients. Alaska cruises feature a total of 16 Sip and Savor shore excursions in Juneau, Homer, Kodiak and Ketchikan, Alaska; and Victoria, British Columbia. Westerdam’s May 2 seven-day departure will feature Jeff Maxfield, Executive Chef at the acclaimed SkyCity Restaurant, a revolv-
ing dining room atop the Space Needle in Seattle, and Seis Kamimura, Executive Chef CenturyLink Field, home of the Seattle Seahawks. Wendy Stuckey of Chateau Ste. Michelle winery located outside of Seattle will be onboard to impart her knowledge during several presentations. On Statendam’s July 13 cruise, Executive Chef Perry Mascitti of Tulalip Resort Casino near Seattle, and Al Levinsohn, chef and owner of Kincaid Grill in Anchorage, will be onboard the 14-day voyage, along with Bob Betz, founder and winemaker at Betz Family Winery. The August 16 Alaska cruise on Amsterdam features Kirsten and Mandy Dixon, chefs at both Tutka Bay and Winterlake lodges in Alaska, along with Chef Roy Breiman, culinary director at Cedarbrook Lodge in Seattle. Along with the chefs, Matt Oakley, winemaker at Long Shadows Vintners, will present a special collection of premium wines during the seven-day cruise.
The Culinary Arts classroom
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NEWS CRUISE NEWS
Norwegian Star re-enters service with new bar and complimentary dining venue
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In time for the northern European cruise season, the Norwegian Star of Norwegian Cruise Line re-enters service with the new 5 o’Clock Somewhere Bar, and two complimentary venues: O’Sheehan’s Neighborhood Bar & Grill and the Ginza Asian restaurant. The Star went back into service on March 17 following a two-week dry dock where the ship received numerous enhancements and new dining and entertainment venues. Norwegian will deploy the ship in the Baltic Capitals and Norwegian fjords from Copenhagen. As a part of Norwegian Cruise Line’s NEXT Program, the Norwegian Star follows Norwegian Jewel as the third ship in the Norwegian fleet. Highlights of the ship’s new features include two complimentary dining outlets, enhanced offerings in the popular Ginza Asian restaurant and Norwegian’s first 5 o’Clock Somewhere Bar. “Our guests can dine like nowhere else at sea with Norwegian’s Freestyle Dining and these exciting new venues on Norwegian Star make it even easier, more exciting and more fun for guests to enjoy the freedom and flexibility that only a Norwegian cruise can offer,” said Andy Stuart, President and Chief Operating Officer of Norwegian Cruise Line in the March announcement. Jimmy Buffett fans and patrons looking to escape and unwind can enjoy the fleet’s first Five o’Clock Somewhere Bar, in an exclusive partnership with Jimmy Buffett’s Margaritaville®. The newest watering hole will serve up signature margaritas and “boat drinks” such as the “Who’s to Blame® Margarita,” ice cold LandShark Lagers and more, coupled with nightly live musical performances. Norwegian Star’s popular guest favorite Asian fusion restaurant, Ginza, can now be enjoyed on a complimentary basis, as the previous US$15 cover charge has been eliminated. In addition to a full complimentary menu that now includes delicious dishes from a dedicated Noodle Bar, such as traditional Chinese noodles, wok-fried specialties, and dim sum favorites, Ginza Asian Restaurant will now also feature exciting new à la carte offerings, such as Japanese Hot Rock Ishiyaki for a nominal fee and a sushi menu developed by expert, Sushi Chef Yuki Ieto. The sushi and sashimi favorites include the Sashimi Hamachi Poblano and the Ten Shades of Grey Roll. Guests can also choose from four specialty rolls directly from a moving sushi belt, a first for the cruise industry. Norwegian Star has also been retrofitted with the O’Sheehan’s Neighborhood Bar & Grill, a 24-hour complimentary restaurant that serves up local traditional fare in a friendly neighborhood-pub setting. In addition, the ship’s Moderno Churrascaria, the Brazilian-style steakhouse, was relocated to a more intimate setting on Deck 13 and Sugarcane Mojito Bar, first introduced on Norwegian Getaway, was added adjacent to the new restaurant.
spiriant says Hola Innovative inflight equipment concepts coming soon to Latin America! After a successful launch in the Middle-East, SPIRIANT continues its journey to Latin America. With a dedicated team, we work with you to design and create the inflight equipment you need. State-of-the-art logistics result in a more efficient supply chain process that can make your life easier and reduce complexity. All this and more coming soon in 2015!
Explore the SPIRIANT world on www.spiriant.com or visit us at booth 4D30 (Hall A4) to learn more about SPIRIANT and our award-winning solutions.
Holland America Line names Kathryn Geivett Director of Social Media Kathryn Geivett will drive, plan and oversee the execution of strategic social media and digital initiatives for the cruise line. She will report to Mary Beth Wressell, Vice President, Marketing Communications, for Holland America Line. Geivett has more than 12 years of marketing and advertising experience with an emphasis on digital and social media. Before joining Holland America Line she was at Microsoft Corp. for eight years where she worked her way to the position of senior marketing communications manager, digital. Before Microsoft Geivett worked for a variety of other companies including WPP, one of the world’s leading advertising and marketing services groups; Campbell’s Soup Co. and Seattle Coffee Company.
IFSA leader and Flying Food Group executive John Long retires Flying Food Group Executive Vice-President of Business Development John Long retired February 27, after 17 years with the Chicagobased company. Long, a former president and member of IFSA’s Board of Directors, is 10 | PAX INTERNATIONAL | MAY 2015
currently president of the IFSA Foundation, which awards college scholarships to industry employees and their families. He also serves on the IFSA committee working with the Transportation Security Administration on security issues. “We congratulate John on his many contributions to FFG and the industry,” said Flying Food Group CEO David Cotton. “His productive relationships with customers like Alitalia, British Airways and Singapore Airlines helped them evolve from single to multi-city FFG accounts. John helped forge our strong connection with our customer JetBlue. He also worked closely with our customer Japan Airlines, and helped facilitate FFG’s acquisition of Japan Airlines’ kitchens at LAX and HNL.” Before joining Flying Food Group in 1998, Long spent 16 years with Ogden Aviation Services in Honolulu and New York City. Before that, he worked in operations and marketing for Host International in Honolulu and Los Angeles.
Meadows takes top spot at Cunard Cunard announced at the end of November that Richard Meadows had been appointed President of the Cunard Line North America. In December he began his duties reporting to David Noyes, CEO of Cunard Line. Meadows will retain his role as President of Seabourn leading all business and global operations for the ultra-luxury cruise line. “With Rick having worked at so many brands within the Carnival Corporation portfolio, we are eager to leverage his knowledge, experience and skills to advance the Cunard brand in North America,” said Noyes from the Line’s headquarters in Southampton. “His background in leading Seabourn is particularly valuable, as he understands well the nuances of delivering superior service and enriching onboard experiences — the things that directly appeal to Cunard passengers. We are thrilled to have him join our team.” As President of Cunard — North America and Seabourn, Meadows will give his full attention the two luxury brands, focusing in particular on generating brand awareness, growing revenues and yields, advanc-
ing product innovation and providing unmatched guest experiences. Meadows has held key positions at a number of Carnival Corporation and plc brands over his 29-year career with the group and has held the position of President of Seabourn since 2011. During that time, he also has served as Executive Vice President of Marketing, Sales and Guest Programs for Holland America Line, where he had global revenue responsibility.
Former CLIA head takes top spot at Carnival Christine Duffy took over as President of the 24-ship fleet of Carnival Cruise Line on February 1. Before joining Carnival, Duffy was President of the Cruise Line International Association. Duffy has more than 30 years experience in the travel industry. She started her career as a travel agent for McGeittigan Partners. As the CEO of CLIA she worked with the cruise industry and promoted cruising to key stakeholders and more than 13,000 travel agency members with a group of more than 50,000 individual travel agents. She is also on the board of the U.S. Travel Association, and advisor for Starwood Hotels and a member of the board of directors for Visit Florida. She also founded the Meeting Professionals International’s Women’s Leadership Initiative, which does research and initiates programs that help women in the industry advance their careers.
CRUISE PORT – BRITISH VIRGIN ISLANDS Phase two of the expansion project will see the creation of a landside shopping and entertainment area, expected to be completed before the 2015-2016 cruise season
INTO PORT The British Virgin Islands is making a statement to the cruise industry with its US$52 million investment in a new cruise port along with a five-acre shopping and entertainment area by WENDY MORLEY
ome Caribbean countries are focused on airport improvement, but in this region tourists don’t just come from the sky; they also come across the waves. With over 37% of the nearly 22 million worldwide cruise passengers in 2014 (expected to increase to over 25 million per year by 2019), the Caribbean takes by far the largest slice of that industry’s pie. According to the Florida-Caribbean Cruise Association, the cruise industry is the fastest-growing category in the leisure travel market. Of the more than 200 million cruise passengers since 1990, 70% have been generated in the past 10 years and 40% in the past five years. Caribbean islands that are geographically capable of attracting cruise lines and yet are not doing so are being left behind, but the British Virgin Islands (BVI) is not one of them, as evidenced by a massive pier-expansion project currently underway.
The pier expansion At a cost of US$52 million, the BVI Cruise Pier Expansion Project is lengthening, widening and strengthening its existing cruise pier. Design began in 2012, and construction in 2014. The development has two phases; during Phase one the pier will be extended from 230 m (755 ft) to 398 m (1,312 ft) and widened from 9.9 m (32 ft) to 18.3 m (60 ft). Until this reconstruction, BVI Ports Authority averaged around 350,000 passengers annually. With this new development, however, came contracts with Norwegian Cruise Lines and Disney Cruise Lines, both of which have signed preferential berthing
agreements that combined, give the port a guaranteed 425,000 passengers per year. The Ports Authority actually expects 600,000 passengers for the 2015-2016 season. The project may be costing the government an estimated US$52 million, but the 15-year contracts with Norwegian and Disney alone are expected to bring in US$90 million. In addition, the Ports Authority anticipates that the new construction will attract other larger ships, so long-term earnings could be considerably higher.
Cruise industry changes As the industry numbers keep growing so do the ships. Since it is the prime market for cruises, the Caribbean is the place where these grand ships will set sail and dock. Ports that could accommodate the largest of the cruise ships a short time ago now cannot, and, of course, the countries with ports that can no longer accommodate the largest ships will be unable to ensure a maximum number of cruise tourists. The British Virgin Islands (BVI) government together with the BVI Ports Authority understood that expansion was necessary, and agreed on this project.
Tortola Pier Park Cruise ships do not dock at a port just because they can; something must be offered to their passengers. There are always exciting excursions, but a large number of passengers are happy just to shop and relax in the local environment. As stated in the Florida-Caribbean Cruise Association’s 2013 review: “Throughout its history, the indus-
try has responded to vacation desires of its guests and embraced innovation to develop new destinations, new ship designs, new and diverse onboard amenities, facilities and services, plus wide-ranging shoreside activities.” For passengers who are not taking part in an excursion, the port at Tortola Island, BVI, will have a landside development featuring retail, commercial, entertainment and green space, to be named “Tortola Pier Park.” As a five-acre addition to the new pier, a shopping and entertainment area is being created, with 50 leasable spaces reflecting a diverse retail blend. The Ports Authority has received more than 200 applications and although the retailers had not yet been announced at time of publication, the announcement was expected soon. Currently, talks are suggesting that the entire five acres might be duty free.
Good reputation As a result of its geographic location and hospitality, British Virgin Islands and Tortola have a strong reputation in the cruise community, according to cruisecritic.com. While the BVI government is keen to accept cruise tourists, its ultimate goal is to convert them into overnight guests and research shows that this will be the case for approximately 50% of visitors. Phase one, the pier, is currently in the final stages of reaching completion and is already accepting ships, while Phase two, the landside development, is expected to be finished in time for the 2015-2016 cruise season.
www.pax-intl.com | PAX INTERNATIONAL | 11
CARIBBEAN TOURISM REPORT
ON THE UP AND UP
The Caribbean welcomed nearly 24 million cruise passengers in 2014. The Western Caribbean has overtaken the Eastern region in cruise popularity
2014 proved to be a banner year for tourism in the Caribbean, and growth is expected to continue as more and more tourists opt for sun and fun on their vacations by RYAN WHITE
here’s no denying that a market like leisure tourism is inextricably linked to peaks and valleys in major worldwide economies. Given poor economic indicators in the U.S. and Europe over the last few years that resulted in would-be tourists having less disposable income, the tourism industry in the Caribbean has had a tough go of it. Nonetheless, tourism in the region is starting to pick up, and Winfield Griffith, Director of Research and Information Technology at the Caribbean Tourism Organization, says that the signs were evident near the end of 2014. “Leisure travel is showing steady demand again as the economies in the main markets continue signs of resurgence, although these signs vary from weak to moderate at best,” he explains. “This heightened demand significantly benefited the Caribbean [in 2014] and is clearly evident in the fact that visitors are
Hugh Riley, Secretary General of the Caribbean Tourism Organization, notes that there’s reason to be optimistic for 2015
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coming in larger numbers such that growth rates in arrivals were higher than expected last year. The growth rate of 5.3% in tourist arrivals was among the best at the regional and sub-regional levels worldwide.” Furthermore, an analysis of data provided by Smith Travel Research, a U.S. company which tracks overall performance of the hotel sector, reveals that Caribbean hotels earned more revenue last year than in 2013. Room occupancy rates also improved slightly, and revenue per available room was up 5.7%. More good news is that this increase in travel was not just a blip on the radar. Throughout 2014, tourism demand remained strong, with arrivals growth each quarter ranging from 2.4% to 6.8%. This raises the question: What has changed in the Caribbean’s major source markets?
Going to the source Griffith calls business from the Caribbean’s main markets in 2014 “buoyant,” noting that the U.S. continued to be the dominant supplier of visitors to the region, accounting for just under half of all tourists, with this number growing by 5.5% over 2013. The flip side, though, is that U.S. visitors weren’t spread out over the region equally; in fact, the market supplied increased numbers to only half of the reporting countries. Canadians also took more trips to the Caribbean last year, with the country’s market share holding strong at a healthy 12.3%. This is particularly noteworthy considering in 2013 Canadian travelers to the region were actually in decline. As has been well established from previous years’ data, Cuba and the Dominican Republic are among the most popular destinations for Canadian travelers; indeed, together these two destinations accounted for
nearly 60% of Canadian travelers’ destination choices in 2014. Griffith says that there are signs that tourists to the Caribbean are broadening their horizons, especially Canadians. “Many more destinations have been gaining traction in the market, having attained double-digit growth [over 2013].” Of course, Europe is another major source market for the Caribbean, and as moderate economic growth returns slowly to the Euro zone, Europeans have begun traveling more. The rebounding economy in the region, though, can best be characterized as geographically inconsistent, making for some wildly divergent results on a countryby-country basis. Nonetheless, looking at the big picture, European arrivals to the Caribbean surpassed the 5 million mark in 2014 for the first time in almost six years, although this number still hasn’t reached the pre-recession level.
Richard Sealy, Minister of Tourism for Barbados an Chairman of the CTO notes that much of the responsibility for continuing to attract tourists rests squarely on the shoulders of the organization and its members
CARIBBEAN TOURISM REPORT Mixed signals There is potential from a number of other sources for increased tourism in the Caribbean, but signals are mixed. Increased intraregional travel; travel from new and emerging source markets; and growing cruise activity are all spaces to watch, says Griffith. “The drivers of the growth in intra-regional travel continue to be the larger destinations,” he explains. “The supply of visitors by Caribbean neighbors increased by 4.8%.” Unfortunately, though, this increased intra-regional travel was not to the benefit of those destinations with heaviest reliance on the market. “Demand for intra-regional travel to the Organization of Eastern Caribbean States [OECS] remained depressed for most of 2014,” Griffith continues. “Preliminary estimates suggest that this market segment contracted by 3.1% among the OECS countries.” With regard to new and emerging markets, the BRICS countries (Brazil, Russia, India, China and South Africa) show promise where travel to the Caribbean is concerned. However, given slowing growth in these countries’ economies, this potential hasn’t yet been fully realized. Particularly notable is that Brazilians have begun showing interest in traveling to the region. However, despite some evidence of intensified efforts to heighten awareness of the Caribbean among Brazilians, there was no recording of significant incremental business last year. Cruise activity was distinctly positive in 2014. Cruise passengers visiting the region reached 23.9 million, representing an increase of 8% compared to 2013. On a monthly basis, December was the only month to dip into negative territory over 2013. The Caribbean Tourism Organization notes that of the 24 destinations reporting data, 21 destinations achieved increases, and 14 of these destinations showed double-digit growth. St. Vincent & the Grenadines (91.1%), Martinique (71.3%), Belize (42.9%), Trinidad & Tobago (30.1%) and Turks & Caicos (24.8%) were the top five performing destinations. By market share, The Bahamas, Cozumel, US Virgin Islands, Cayman Islands and St. Maarten are the top five destinations. “With the expansion in cruise business to Belize, Cayman Islands, Cozumel, Jamaica and Turks and Caicos Islands, the Western Caribbean is now the largest sub-region for cruise passenger arrivals, having displaced the Eastern Caribbean from this position,” Griffith explains. “The islands of the Southern Caribbean did regain some of the capacity which they had lost during the period of high cost fuel”
Outlook for 2015 flat,” Riley says. Hugh Riley, Secretary General of the CaribDespite this, the overall outlook remains bean Tourism Organization, notes that there positive, with the Caribbean Tourism Orgais reason to be optimistic for 2015 given that nization forecasting a 4–5% rise in arrivals for last year was “the strongest on record” for 2015 and an increase in spending. “At present the Caribbean tourism industry. business trends in accommodation, airlines “There’s no doubt that political and and other tourism services we expect visitor economic conditions; increased airline spending to rise around 4% at a minimum seat capacity; improved airport facilities; again in 2015,” Griffith explains. increased room stock as recognized hotel chains established themselves in our destina- Taking ownership tions; and new initiatives in the marketplace Chairman of the Caribbean Tourism Orgaall contributed to this success,” Riley says. nization Richard Sealy is optimistic for the Of the improving economic conditions in rest of the year, but notes that much of the many parts of the world, Griffith adds: “It’s responsibility for continuing to attract tourgenerally expected that global economies ists rests squarely on the shoulders of the will again perform better in 2015, with the organization and its members: “In order to International Monetary Fund still predict- build on our record performance in 2014, in ing sluggish 1% growth across Europe and order to continue to help support economic 2.4% in the U.S. According to the experts the growth in the Caribbean, in order to bolster emerging countries are expected to outdo the development of our communities and the advanced ones. The demand for travel, our people, we must invest in a coordinated therefore, should grow steadily.” strategy to promote the Caribbean,” he says. In addition to this, many of the Caribbean “At the same time, if we are to keep the Tourism Organization’s member countries visitors coming, if we are to maintain interhave secured additional routes with airlines est in our region, if we are to withstand the to increase seat capacity. “This should lead strong competition from both emerging to higher demand for Caribbean vacations,” destinations and our own source markets, Riley says. “At the same time, hotel brands are we must make the right investments in our making substantial investments [by] bringing infrastructure, we must make travel to and new rooms to the market, indicating rising through the Caribbean as hassle-free as confidence in the industry.” possible, we must make tourism profitable The outlook for cruise passengers, though, for our people and for our partners,” he adds. is slightly less optimistic. While the Carib“We at the Caribbean Tourism Organizabean will remain the number one cruise tion are deeply gratified by the Caribbean’s destination worldwide, the 2015–2016 Cruise performance last year,” Sealy concludes. Industry News Annual Report suggests that “Thanks to our member countries for their some ships will be repositioned away from unrelenting efforts at improving and marketthe region. “Consequently, we anticipate a ing both their individual destinations and the slight decline in capacity regionally, with region on a whole.” growth in cruise passenger arrivals remaining The Dominican Republic and Cuba are still favorite destinations of Canadians, but people of that nation have been trying other Caribbean locations
www.pax-intl.com | PAX INTERNATIONAL | 13
INDUSTRY Q&A A celebration aboard a Disney Cruise Line ship
CRUISING GOES GLOBAL The Marine Hotel Association meets in Naples, Florida during a time when the group and its President see the world beating a path to its door
arine Hotel Association President Ozer Balli of Disney Cruise Line completes his term in the office at the conclusion of a milestone three decade run of the Association, which will meet for the 30th time April 12-14 in Naples, Florida. Balli joined Disney Cruise Line as Hotel Director, where he led the operation of the shipboard hotel departments. He was part of the team that launched the Disney Magic and Disney Wonder, which were the first ships in the line. Before joining Disney, Balli was food and beverage manager and site team member for new build projects at Royal Caribbean International. During that time, RCI launched five of the ships in its fleet. Balli’s career also spans hotel work with Hilton, Sheraton and Intercontinental. For this issue’s Industry Q&A, Balli talked about the important year ahead as the MHA starts its fourth decade.
PAX International: You’re completing your final another year as president of the MHA. What has been some of the highlights and accomplishment in the last year? Ozer Balli: MHA’s 30-year anniversary is a good period to reflect on how much MHA has achieved over the past three decades, how it has thrived and how we will move forward in the coming years. The last five years have 14 | PAX INTERNATIONAL | MAY 2015
seen a tremendous growth in our membership outside of the U.S. — and it continues to expand rapidly with companies joining from around the globe. This certainly reflects the truly global nature of the cruise industry of today and how MHA has paralleled that growth over the years. MHA’s annual gathering has become a must for those involved in the marine hotel product and continues to be the only organization of its kind that targets that segment.
We continue to have our continuing education programs as the most important related activity. We will be offering a new online program with Cornell University, School of Hotel Administration that we hope will help us reach many more of the onboard staff, which may not have the opportunity to attend the program at the Ithaca campus. This will be a continuation of the Professional Development program currently offered in the summer.
PAX: Does the MHA plan any environmental initiatives? Balli: MHA does not get involved in policy standards. However, it does ensure that companies that exhibit are aware that we endorse and support sustainability in food products and ecologically sound practices.
PAX: Are you seeing any interesting approaches to food service in the new and refurbished cruise ships that are being launched? Balli: While I cannot speak about the approaches on other cruise ships, Disney has continually been recognized for exceptional, innovative and fun dining experiences. Disney Cruise Line offers a range of dining options to expand the palates and experiences of all of our guests to ensure we continue to surprise and delight those who sail with us. We partner with local vendors to bring in the best selection of products that are local, fresh and seasonal. We enhance our menus regularly based on the regional cuisine at our diverse ports of call. For example, our summer itineraries in the Norwegian Fjords, Northern Europe and Alaska feature new
PAX: What are some of the goals and the plans with the MHA for the year ahead? Balli: We will hold our first fall conference program in October of this year. The new program will focus on educational workshops and seminars that will help our members learn more about the industry and how to work within the cruise segment. We will address topics of particular interest and relevance to our members and much of the content will be geared to feedback provided by our member companies.
INDUSTRY Q&A menus that will allow our guests to enjoy unique specialties from the ports they visit. Our specialty restaurants, Remy and Palo, feature some of the most quality ingredients, unique flavors and immersive dining aboard any cruise ship — and offer guests an option that would not be as affordable at a landbased restaurant of the same scale. In addition, our chefs are committed to accommodating to the needs of our guests. For example, more and more families are looking for healthier options when they travel. Disney Cruise Line has delivered with the debut of Mickey Check meals on our ships that makes it easier to identify nutritious choices on our children’s menus. In addition, a number of our guests have special diets, and we try to accommodate to a wide range of needs while still making sure each guest is served a meal with fresh ingredients and unique flavors. There’s something for everyone on Disney Cruise Line, as reflected by our range of dining options and venues. Immersive dining experiences at Disney Parks and on Disney Cruise Line blend cuisine with storytelling in a way that only Disney can. Whether it’s a quick meal on the go, a character dining
experience or an exquisite adults-only dinner, guests will find a range of food and beverage options onboard Disney Cruise Line. PAX: It looks like Disney Cruises has made some significant changes in its Remy dining venue. Could you tell us a little about those? And why did you decide to make them? Balli: For the adult guests who dine at Remy aboard the Disney Dream and Disney Fantasy, we continually introduce new culinary experiences and menu items. The expanded collection of offerings at the French-inspired Remy include a unique tasting opportunity, a decadent dessert experience, a seasonal truffle menu and special caviar selections. We are always looking for new opportunities to surprise and delight our guests. In fact, we refresh the menus at Remy four times a year — twice on each ship. Combined, our chefs have introduced more than 100 new recipes and dishes at Remy. For adults interested in learning more about food and wine pairings, our expanded offerings allow guests to go on a culinary journey and learn about the vision and artistry behind the dishes they taste from our executive chefs. The enhanced and expanded culinary
offerings at Remy reflect the desire some of our guests have to enjoy an upscale, one-ofa-kind dining experience while sailing with us. Whether it is comfort food for the family or exotic flavors at one of our specialty restaurants, we are prepared to deliver what our guests want, as demonstrated with the continued enhancements across all of our dining options.
www.pax-intl.com | PAX INTERNATIONAL | 15
BEER REPORT Two versions of the Draftserv dispensers now found on cruise lines
CONVENIENCE Anheuser-Busch InBev and an Atlanta company called DraftServ Technologies plan to make self-serve beer a common part of the cruise scene by RICK LUNDSTROM
ew beer drinkers would deny the enjoyment they see when they’re handed a well tapped glass of beer. Whether it is heavy or light with foam, or the glass is large or small, or drawn Guinness style, the craft of a finely tapped beer has an appeal all its own. However, on a busy cruise line, it is not uncommon for a passenger to wait for a cold one, while the person ahead takes up a bartender’s time with an order of six Mojitos and six Margaritas. For the past three years, passengers have had the ability, through a program with cruise lines and Anheuser-Busch InBev to tap their own beers through self-serve kiosks at various locations. The beer giant has teamed with a rapidly growing company called Draftserv Technologies that makes the RFID-enabled devices at its plant and offices in suburban Atlanta. The passenger’s purchases are tracked by key cards and other methods tied to the back office systems on the cruise line. Purchases can either be made in advance through PayPal or other accounts, or settled with the cruise line at the end of their vacation. Currently the self-service systems are aboard ships of Norwegian Cruise Line, Carnival
16 | PAX INTERNATIONAL | MAY 2015
U.K., Holland America Line and Carnival U.S. Plans in the year ahead call for a wider rollout that would place up to 150 self-service tap machines in cruise lines around the world. Anheuser-Busch InBev fills the units with three brands, Bud Light, Budweiser and Stella Artois. The machines can be either fixed in one spot on the ship, or rolled in at various times and places. Beer can be tapped from 50-liter or 30-liter kegs or the company’s 12-liter “bottle in a bottle” container. The technology within the units keeps meticulous track of sales and has the ability to c ommunic ate problems with the cruise line’s offices. Sales can b e comp are d from one kiosk to another. The advantages for cruise lines and passengers are several, s aid Thomas
Shea, Director, Global Cruise, Ferry, Border Sales, Logistics and Marketing at AnheuserBusch InBev. For the passenger, the kiosks save the need for waiting in line in crowded portions of the ship such as the pool and lido deck. It also allows the passenger to draw as much or as little as desired, with the charges measured in cents per ounce. For the cruise line, the self-service option can make up for shortfalls in manpower. However a number of other advantages have also been found within the technology. “The machines have the ability to report all kinds of data, from yield to purchase times,” said Shea. Yield has been a particularly important improvement. While bartenders may let an ounce or two run out during a regular pour, passengers paying by the ounce are much more careful. In some cases what would have been a loss in contents of up to 30% per keg decreases to average loss of closer to 5% when the passenger taps the beer himself. Draftserv was founded by Jose Hevia, a 20-year restaurateur who at one time installed self-serve beer tables in his restaurants. Hevia formed the company in 2007. He credits the 2012 installation on a Carnival Cruise Line ships as the point it “put us on the map with the larger players in the industry.” Cruise lines and sports vending are now the large markets for Draftserv. As PAX International went to press, Hevia was firming up plans to bring Draftserv units to the Kentucky Derby horse race in May. From there, the Draftserv will be filling orders and shipping units to its top two sales sources, cruise lines and concessions, where the company plans to send up to 500 in the next year. In suburban Atlanta, Draftserv Technologies is in the midst of doubling the size of its offices and adding capability for other draft products such as soda, wine and water to its capabilities.
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ASIAN SUPPLY NETWORKS
Factories in China face challenges from neighboring countries and within their own nation’s infrastructure
Branching out One longtime supplier to the cruise industry sees a wider landscape in Asia for sourcing products of all types SPECIAL TO PAX INTERNATIONAL
he manufacturing landscape in China is undergoing a metamorphosis. Failing as recently as 1980 to crack the top five manufacturing countries globally, the massive nation surpassed the United States in 2011 to become the undisputed manufacturing leader. Cost-savings measures by multinational corporations hungry for its labor pool and growth within its own borders were the main drivers behind this rapid and profound shift. Today, due to a maturing economy, more skilled labor, advanced machinery and numerous other drivers, Chinese manufacturing is quickly going up the quality chain. This can be a bonus or drawback for cruise lines looking to source products from the region, depending of course on an individual line or ship’s requirements. “China has for many years been the leading destination for sourcing hospitality products and other items for cruise lines, but other countries have now emerged including Vietnam and India. These countries also provide great value for sourcing textiles and manufactured products,” explains Jennifer Green, Senior Sales Manager Cruise Line and Hotel Divisions at WESSCO International, a hospitality product design and sourcing partner to the cruise industry for more than 30 years. 18 | PAX INTERNATIONAL | MAY 2015
“However, China remains very popular when it comes to sourcing large orders within a fast turnaround time.” Industry watchers have been predicting this shift in dynamics for a while now. In a June 2013 article compiled for the McKinsey & Company titled A New Manufacturing Age for China, the authors, Karel Eloot, Alan Huang and Martin Lehnich, warn: “Companies that continue to base their manufacturing strategies solely on China’s rock-bottom wages and stratospheric domestic growth rates are in for a rude awakening. New challenges will require new competitive priorities.” The report lists several imperatives for Chinese manufacturers to maintain their edge. Foremost is the need to achieve manufacturing excellence. Plant managers have always sought to latch on to quality assurance programs such as Six Sigma and lean manufacturing concepts. However, there is still much potential for improvement they contend, citing an example where in one of the state-owned enterprises, managers could bring in technical improvements, but lacked the leadership to make the changes permanent. China manufacturing also faces product development hurdles, the report contends. “Chinese companies must get beyond the ‘faster, cheaper’ fixation that has characterized their approach to research and development in recent decades,” said the report. Finally, the country’s manufacturing sectors much better manage the complexity of their supply chain. Pressure on supply is coming from both the domestic and international markets. And the supply chain set up with low-cost labor is disappearing. Companies like WESSCO make it their business to understand procurement in current and future, foreign and domestic market conditions. Capitalizing on deep knowledge of the travel/hospitality sector, supply chain management, design principles and a global presence, they are able to offer cruise line procurement teams mixed sourcing strategies to fit a diverse spectrum of needs. “Our cruise line partners (which include Viking River, Viking Ocean, Princess, Disney, RCL and others) often put out to bid or place orders on a wide range of items. It would be challenging for them to ensure all these items are handled properly and within tight timeframes if going directly to foreign manufacturers,” says Green, adding that many people automatically think of China, a habit that could lead to missed opportunities elsewhere. “We can offer alternative products when the cruise lines are seeking items that can’t be sourced within a tight time frame or budget. Our offices in China, Vietnam, Greece and the U.S., let us move on a directive with any lead-time requirement, at any given moment.” According to an August report New from WESSCO, a China-Briefing.com, Vietnam’s grownon-refillable dispenser that requires no screws ing manufacturing sector and lower and dispenses shampoo, employee wages (at around half of those conditioner, body lotion, now common in China), is well poised to fill hand wash or hand sanitizer
GLOBAL SUPPLY NETWORKS
the void left by China’s increasingly But as it turns out, Brayford said many res- rant business in the UAE and Lebanon. Rak“No one processes. “Vietnam’s had ever thought of it before, but expensive idents of the Emirates might find that an abela is also under a 15-year concession contheir answer was very encouraging,” he said. manufacturing sector grew at a Once the two sides agreed to go ahead easier choice than one would think. Com- tract to operate restaurants and coffee shops compound annual growth rate of with the arrangement, RAK began the lengthy muting the busy freeways in a fast growing at the airport. But if plans work out and the more than 9% between 2005 and process of adapting and testing its computer region has brought increased traffic to the promising tourist industry in the emirate con2010 and today accounts for 25% of reservation system to adapt to Etihad’s. This UAE’s highway system. Brayford says delays tinues to grow, a new Rakabela airline-caterGDP,” states the material. occurred at the time the larger carrier was also on the Emirates’ main thoroughfares have ing kitchen has received approvals from the govVietnam joined the World Trade changing its own CRS from the SITA system become more frequent. Soon when RAK Air- ernment and could be built in the near future. organization in 2007 and since then, to Sabre. Work is ways expands the service to daily flights, and In the shadow of the scenic Hajar mounstill continuing, and Etihad foreign investment in the country later to flights twice daily, the frequency will tains, Ras Al Khaimah has a climate and plans a switchover to Sabre next year. has leaped ahead, surpassing Thaibe a vital selling tool. tourism dynamic different from much of the Brayford and RAK Airways were not the land, the Philippines and Indonesia “Once rest of the UAE. Its slower pace and unspoiled only ones excited at the new partnership. we have a scheduled morning and combined. The country has become a WESSCO specializes in amenity beaches have been beckoning development in “This is the first time Etihad Airways will evening flight next spring that will be a very center for agribusiness, leather, wood kits for airlines and cruise lines recent have its EY code on a domestic UAE flight serious alternative to people taking their years. Among the notable properties processing and products, metal products which is an exciting milestone for us,” said the cars,” he said. that have located in the emirate, Brayford and apparel. airline’s CEO James Hogan, on the October In the early fall, Brayford said many of the listed the Banyan Tree Wadi Hotel the WESSCO International has a foot in both countries and their tion sites and factories in China to source custom menus for aand cruise 3search inauguration of the flight. “We look forward passengers in the RKT-AUH route were using Hilton Resort or Cove Rotana among seven for the best factories for their products extends throughout industry client launching a new line of ships in 2015. For best price to welcoming throughWESSCO Abu Dhabihas the flight andoffices its short, one connection eight major properties. In the first quarand Asia. The Los travelers Angeles-based sourcing and sales andhour turnaround time, atoChinese manufacturer (already set up for time to the Etihad Airways flight to Bangkok. ter of next year, Brayford added that the onto international flights across the Etihad Airin Hangzhou and Shanghai in China, and Ho Chi Minh City in production thanks to an existing WESSCO account) was tappedWalfor Passengers departing RAKmenus Airways to dorf AstoriaFor willthe open “a most amazing lookways network.” Vietnam. From there, the company works with five to 10 factories in the simple in larger quantities. same project, the cruise AUH have also been boarding the Etihad ing property” that will bring a clientele that Once Etihad completed an operational China and others in Southeast Asia. line also needed complicated menus, with intricate designs, in smaller flight to RAK Airways is planning to cater to. audit on RAK, the task was then to convince Manila. At this year’s Marine Hotel Association Convention in Naples, quantities. These menus were sourced from a local supplier that was are gearing up forshort passengers to foregowill thebefreeway linking On such a short flight,able as RKT-AUH, cabinquality “We that,lead because Florida, WESSCO bringing a newtheline of non-refillable disto meet a high benchmark and offer times.we two emirates by about three hours drive and service is limited to a sandwich box with a believe the sort of people who stay at the pensers for soap, shampoo and body wash and other liquids. The With global sourcing trends evolving quickly, brands and manuopting for a flight that is scheduled for 45 minmuffin, juice and water. RAK Airways’ caterer Waldorf will not be coming in on charter products will be available in three sizes — 290ml, 320ml and 440ml. facturers need to be increasingly savvy and aware of their options. utes,company but is oftensays completed in 25see minutes, outfrom of RKT is Rakabela,Price partremains of the Albert flights, but coming here as premium travelThe users can a 30%said savings traditional a key factor, but other considerations and alternatives Brayford. Abela group that operates catering and restauers on scheduled service,” he said. amenity bottles and tubes and a 90% reduction in plastic waste. must be taken into account when making sourcing decisions. AlignThe company recently found a customer with Best Western Hotels. ing with a nimble sourcing partner like WESSCO International can WESSCO, for example, recently utilized both domestic produc- also minimize risks and improve quality.
Cleaned for take-off
Take hygiene and safety on board and enjoy a clean flight with MEIKO. MEIKO, your global partner in airline catering and wash-up systems.
www.meiko.de www.pax-intl.com PAXINTERNATIONAL INTERNATIONAL || 21 www.pax-intl.com | |PAX 19
HOT! Crest® brand product offering
Bite-Size Cocktail Pita Bread
Company Name: Nina Bakery Company Location: Echt, the Netherlands Description: Nina Bakery is pleased to present its light, airy and moist Bite-Size Cocktail Pita Bread, which it will highlight at this year’s WTCE in Hamburg. Ideal for small dishes such as appetizers, snacks, tapas, cocktail d’oeuvres and onboard meals, the Bite-Size Cocktail Pita Bread is currently available onboard Alitalia, KLM, Delta, Air France and Lufthansa. Perfect for fillings because it doesn’t tear easily, the Bite-Size Cocktail Pita Bread is baked without the use of added sugar, fat and preservatives and with the minimum amount of yeast.
Company Name: Select Amenities Ltd. Company Location: Hockessin, Delaware Description: A co-sponsor of the 2014 TravelPlus Airline Amenity Bag Awards, presented at this year’s WTCE in Hamburg, supplychain partner Select Amenities works closely with brands and amenity kit suppliers, providing personal care items that owner Vince McIntosh says, “are as special as the up market cosmetic items they appear alongside.” Such items include the new Crest® 3D White Luxe Toothpaste, which promises to “remove up to 90% of surface stains in five days”; Crest® Pro Health AlcoholFree Rinse with updated packaging that highlights the 12-hour protection promise; and Crest® Glide Floss, now available in a four-meter format (4.3 yards), which “glides 50% more easily.”
Company Name: Clearwater Seafoods Company Location: Bedford, Nova Scotia Description: Clearwater Seafoods presents Scallop Selects, its finest Patagonian scallops chopped, formed and individually quick frozen. A great value alternative to sea scallops, Scallop Selects yield a remarkably similar appearance, taste and texture.
FlyFit in Tetra
Company Name: Vitalit Laboratories Company Location: Amsterdam, the Netherlands Description: VitaLit Laboratories has launched its first mini Tetra Pak drink with launch customer Emirates. The beverage is served in a 125-ml package and is offered as a combination with a low-calorie mini bar. Thirty-five pieces can fit into a trolley drawer. It is suitable for pre-arrival service, breakfast, and delayed-flight service and ideal for children. 20 | PAX INTERNATIONAL | MAY 2015
WHAT’S HOT! Children’s Kit line
Company Name: AVID Airline Company Location: Middletown, Rhode Island Description: AVID Travel is proud to announce the introduction of a new children’s kit line for its commercial airline customers. Airlines can select a general theme, along with multiple item choices, age-related and flight-time appropriate. AVID works from concept to execution, designing and assembling the best combination of colors, brand elements, activities, gender-based or unisex products that fit the customer’s budget. AVID also includes comfort items, such as blankets, pillows, huggers, neck pillows, eye shades, as well as catering items like sippy cups, kid-friendly utensils, bibs, and activity sets and games.
MINIBITE® Pretzel chips – Limited Edition design
American Breakfast teas
Company Location: Bigelow Company Location: Fairfield, Connecticut Description: Bigelow Tea introduces American Breakfast teas — an all-new line of robust black teas naturally formulated with 50% more caffeine than the average cup of tea. Formulated with natural black tea extract — a concentrated form of brewed black tea — to deliver 60-90mg of caffeine per cup, versus the typical 30-60mg in regular black tea, the full line consists of Bigelow American Breakfast Black Tea, Bigelow American Breakfast Black Tea and Lemon and Bigelow American Breakfast Black Tea and Honey, which derives its flavor from natural honey. Crafted with premium, all-natural ingredients, each blend contains no sugar or calories and a portion of the proceeds from the American Breakfast Tea line sales goes toward supporting U.S. service men and women.
Company Name: MINIBITE® by Hoppe Company Location: Tilburg, the Netherlands Description: At this year’s WTCE, HOPPE Food Group will stage the release of MINIBITE® Pretzel chips, the first MINIBITE® snack in a limited edition Hoppe design. The theme for the new design is ‘Around Europe with Hoppe,’ which depicts Europe’s most famous sights, from the Eiffel Tower and Holland’s windmills, to the Colosseum in Rome and London’s Big Ben. Inside each 15-gram portion are crunchy, round pretzel chips. Perfect for enjoying with fresh hummus or a mustard dip, MINIBITE® Pretzel chips are ideal for any snack box, as an on-the-go snack, or as a quick bite in-between meals.
Chilled Meal Boxes
Company Name: Oakfield Farms Solutions Company Location: USA and Europe Description: Oakfield Farms Solutions Europe showcases a talent for developing fresh, regional menus in two new chilled meal boxes. Developed with Brussels Airlines, the Afternoon Snack Box features fresh pasta salads created by Chef Yves Mattagne, known for his meticulously crafted cuisine in Brussels, which earned two Michelin stars and the prestigious 19/20 Gault & Millau for the Sea Grill restaurant. The Breakfast Meal Box features sandwiches utilizing traditional Belgian breads and cheeses. Both meal boxes also include regionally sourced cookies and treats.
www.pax-intl.com | PAX INTERNATIONAL | 21
Cruise Baltic forecasts fewer calls and Pax for 2015 Network Cruise Baltic last month reported decreases in passengers and calls in 2014, for the 28 destinations that are part of the organization. The figures were presented at this year’s Cruise Shipping Miami. They are based on a collection of data ports in the Baltic Sea region as of December 2014. According to the survey, the total number of passengers decreased by 1.8% compared to 2013 and the total number of calls dropped by 5.3%, while the total number of turnarounds increased by 1.7% In 2014, of the top five ports for passenger visits, only Rostock saw growth, which was 5.4% and a total of 509,000 passengers. Visits to Tallinn decreased 7.8% to 479,000; Stockholm decreased in 3.2% to 470,000; and Copenhagen, the largest port in terms of passenger movement decreased 7.7% to 739,000. The number of calls in 2014 decreased in all five of the top five ports. Tallinn decreased the most with 10.0% followed by Copenhagen with 9.8%, Helsinki with 7.4%, St. Petersburg with 6.0% and Stockholm with 5.4%. Looking ahead to 2015, Cruise Baltic predicted total passengers to the region would decrease by 1.6% while the number of calls would decrease 4.5% to 2,309. A 5.0% decrease is expected in turnaround in 2015, from 416 in 2014 to an estimated 395 in 2015. For 2015 an overall decrease of 1.1% in total is anticipated for the top five ports. However, the group forecasts that the “small” segment — 0 to 24 calls — will increase considerably in 2015, with a possible increase of 45%. Mainly this will be due to Aalborg expecting 16 calls with a total of 14,263 passengers; Skagen expects 15 calls with 23,713 passengers; and Arendal expects positive growth from 4 – 9 calls, in total 6,770 more passengers. “As a region we are aware of the potentially negative impact of the new ECA environmental regulations, which have come into effect as of January 1 this year,” said Claus Bødker, Cruise Baltic Director. “However, because the Baltic Sea is a strong product with significant customer demand, that is why there is only a marginal decrease in passenger numbers for 2015.”
The Port of Copenhagen handles the most passengers among the members of Cruise Baltic
22 | PAX INTERNATIONAL | MAY 2015
C A L E N D A R Marine Hotel Association 30th Anniversary Conference and Trade Show, April 12-14, Naples Grand Beach Resort, Naples, Florida. For more information, contact MHA at firstname.lastname@example.org or call 415 332-1903 Aircraft Interiors Expo/World Travel Catering and Onboard Services Expo, April 14-16, Hamburg, Germany. For general inquiries contact AIX at aixhamburg.helpline@ reedexpo.co.uk or call +44 208 271 2174 APEX Multi Media Market, April 20-22, Prague, Czech Republic. For more information, contact APEX at info@ apex.aero or call 212 297-2177 APEX Technology Conference, May 12-13 Universal City, California. For more information, contact APEX at info@ apex.aero or call 212 297-2177 Travel Catering Expo, May 10-12, Dubai, UAE. For more information, contact Raed El Forkh Sales Director at raed. email@example.com or by calling +971 50 6531941 (mobile), or +971 2 409 0484 APOT.Asia Forum 2015, June 3-5, Colombo, Sri Lanka. For more information contact APOT at firstname.lastname@example.org International Flight Services Association/Airline Passenger Experience Association Expo, September 28-October 1 Portland, Oregon. For more information Contact IFSA at email@example.com or call 404 252-3663, or contact APEX at firstname.lastname@example.org or call 212 297-2177 Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo Americas, November 4-5, Seattle, Washington. For more information contact Customer Service email@example.com or call 203 840-5680 SIAL Middle East Trade Show and Networking Forum, December 7-9, Abu Dhabi, UAE. For more information, contact SIAL Middle East FZ LL at firstname.lastname@example.org or call +971 (0)2 401 2949
lobster any time, any place, any way split lobster
claw & knuckle meat
Available in both shell-on and shell-off varieties, our raw lobster meat is produced using a specialized high-pressure extraction system that releases the meat from the shell while keeping the same appearance as live lobster. Use Clearwaterâ€™s raw lobster meat: any time with year-round availability, any place with frozen storage and any way across a variety of temperature and cook methods. The possibilities are endless.
Visit us at booth #802 at the MHA 30th Annual Conference & Trade Show.
US: (703) 669-6119 | email@example.com Europe: +44-1753-858-188 | firstname.lastname@example.org