Lauderdale ahead issue 2

Page 1

March, April, May 2015

Interview with

Bob Roscioli p16

Miami Int’l

Boat Show

Pictures p25

Check Out OUR

Luxury Living Section p20

Whatever floats your boat South Florida’s Marine Industry Connection

L U X U RY S P E E D & R E L A X A T I O N N E V E R S E T T L E , H AV E I T A L L R O S C I O L I






To our publication

Magazine Office

Welcome to Issue 2. Lauderdale Ahead is a community spirited website & magazine designed with the sole intention of improving the brand of Fort Lauderdale & South Florida to the yachting industry. Fort Lauderdale & South Florida, as a yachting hub, needs your support and we need to ensure that yacht crew understand the benefits of bringing yachts to South Florida. Lauderdale Ahead hopes to highlight the benefits of bringing yachts to South Florida by introducing crew with the best marine related businesses that Fort Lauderdale & South Florida have to offer, as we have taken the time to locate the best businesses in the industry to meet all of your needs while on board. Fort Lauderdale provides more services, more supplies, and more crew to more yachts than anywhere else in the world! It is the “Wall Street” of yachting and America’s foremost yachting hub. Fort Lauderdale combines its strategic location, as a gateway to and from the Caribbean and Bahamas, with the ultimate in facilities for the repair, refit, and support for yachts. As previously stated, we at Lauderdale Ahead have taken the time to research the best local businesses that service the yachting industry. Lauderdale Ahead has transformed this information into a simple, modern reference tool for yachting professionals to obtain the information they need for their personal and professional use. Whether it is the place to get the best cup of coffee in town or the best AV contractor, Lauderdale Ahead has the information on the web, in the magazine and on our app. Broadcasting a wide variety of quality marine industry business and editorials that appeals to Captains and Crew, we intend to become the number one marine industry connection in South Florida. All of our marine industry businesses and contact information can be found at the back of the magazine. If you have any queries, or would like to come on board, please feel free to reach out to us at We will be happy to answer any questions you may have. We hope you enjoy our new publication.

777 SE 20th Street, Suite 280 Fort Lauderdale, Florida 33316 TEL: 954.375.4054 EDITOR Kerry Kenwright SALES Citylife Social WEBSITE Imani Harrison ART DIRECTOR Aneva Matthews PhotographerS James Argyropoulos, Jared Reichbaum ContributorS Ben Dineen Shelley Isakowitz Kara A. Kellar Loom Luxury Linens Isabel Simler Linda Thorton


Citylife Social Group

Distributed & Published By CITYLIFE SOCIAL

Kerry Kenwright

Kerry Kenwright, Editor

Stay Afloat

Get online or get the App for Lauderdale Ahead!



April 4/1

2015 6-8 pm

Triton Networks with Viking SurfSUP Bahia Cabana Beach Resort & Marina, Ft. Lauderdale

4/30 5/4

12:00 am

Palma Superyacht Show Port of Palma de Mallorca, Spain

Westrec Annual Captain and Crew Appreciation Party Sunrise Harbor Marina


All Day

The Future of Refit and Repair Conference Melia Palas Atenea, Palma de Mallorca, Spain


All Day

The Future For Captains and Crew Conference Melia Palas Atenea, Palma de Mallorca, Spain


7-10 pm


All Day

ABYC Marine Electrical Certification Course Nancy, Kentucky


5-8 pm

Triton Expo Bahia Mar Yachting Center


All Day

ISS Superyacht Charity Ball St. Mary’s Stadium


All Day

U.S. Superyacht Association Golf Tournament Jacaranda Country Club, Plantation, FL


All Day

7th Annual Spin-A-Thon Eplanade Park, Fort Lauderdale


6-8 pm

Triton Networks with V-Kool V-Kool, 1304 SW 1st Ave., Ft. Lauderdale, FL

4/28 4/29

All Day

Eastern Caribbean International Yachting Conference Buccament Bay Resort


7-11 pm


7-8:30 pm

Yacht Crew Leadership Seminar International Crew Training, Fort Lauderdale


6-8 pm


Barcelona Yacht Rendezvous by International SeaKeepers Society Marina Port Vell, Barcelona Triton networks with ISS-GMT ISS GMT, 1800 SE 10th Ave., Fort Lauderdale, FL

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Call us today! (Or tomorrow.) 954-232-7661 •



News Flash!

On February 2, 2015 Linda J Thornton PA, transitioned to Properties USA, Inc. located at 2605 E. Atlantic Blvd., Suite 206, Pompano Beach, FL 33062. Linda specializes in serving the needs of the yachting industry by combining her background in business with her passion of real estate. Serving the South East area of Florida, from N. Miami to the Palm Beaches in residential, investment and commercial properties.

If you are thinking of buying, a great area to invest is Pompano Beach. There are several new projects under construction, with prices ranging from the mid $200,000 to well over one million dollars. The redevelopment of the beach, Atlantic Boulevard and local attractions are making Pompano Beach the place to be and Properties USA, Inc. is located directly within this redevelopment area. From relaxing on the beach to fine dining and terrific shopping, Pompano Beach has it all and is centrally located between Palm Beach and Miami. Pompano is well known for its excellent boating and fishing, with an offshore living coral reef accessible to snorkelers and scuba divers. Also available for those that want to fish without access to a boat, you can utilize the 1,000 foot long municipal fishing pier, which also has beachside playgrounds, grills and picnic tables. Annual special events include; the holiday boat parade in December, a seafood festival in April (held on the beach) and the fishing rodeo in May.

Properties USA, Inc. is truly an International Real Estate Services Brokerage with local expertise and global reach. With experts in all facets of the real estate business and affiliates in Cologne, Germany; London, England; Toronto, Canada along with United States affiliates located in New York, New York; Atlanta, Georgia; and Newport Beach, California. Linda’s Broker, Carola Lueder, hails from Germany and also comes from a Yachting background. For 5 years Carola lived on a 55’ Hatteras in Vancouver, Canada and worked as a Yacht Broker for Bristol Yacht Sales selling Grand Mariner trawlers for the North Pacific cruising waters. She also chartered yachts for special foreign groups and the entertainment industry. Who better to serve YOU than someone who truly understands the Yachting world and the needs associated with that... Linda Thornton at Properties USA, Inc. +1 954 579 9695 mobile

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TOYCHEST by F. Isabel simler

Yacht accessories are twirling, whirling and gliding their way into the marine industry SEA BREACHER

Thrill seekers rejoice! This submersible watercraft will curve, twirl and pirouette effortlessly through the ocean. With the power of a water vessel and the build of an aircraft, you can spin 360 degrees underwater then soar above the salty surface. Sailfish not your style? Every Sea Breacher is custom built to suit your tastes.


Stretch your legs and pedal onshore with the Gocycle. Its minimalist, corrosion-protected design makes it an ideal dockside staple. The lightweight (35 lb) body cruises for 8-12 miles electrically and up to 80 miles with pedaling. Pair it with the Gocycle Connect app to set the mode, track distance traveled and calories burned, and protect against theft remotely.


If marine acrobatics are your passion, get some air time with the Jetblade Sidewinder. The hydro jetpack system allows riders to flip, turn and somersault freely. The Sidewinder is built from marine grade material that holds up through wear and tear. Enjoy complete control over your ride on its lightweight design that’s built for movement. Push the envelope and strap in!

I Go

Environmentally friendly and energy efficient, the I GO wheel transportation system solves the commuter’s problem. Snake your way down the street - your body controls the direction and speed by leaning left or right, forwards or backwards. The I GO is compact and can be carried in one hand for easy transport. Jump on and explore.

Find all of these items at:

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Ben Dineen

Diary of

A Charter chef

ay 60 of 93 charter days down….. four crew and five kitchen timers went with…. It’s not exhaustion, it’s past that stage, we’re running on adrenalin now, knowing that we don’t just have to persevere, but climb higher, do better, and impress in every way. We’ve had several returning guests and have already secured re-bookings from guests this season. You have to do better every time, but at this stage, we’re damn good at what we do. The cogs all work together, grinding out beach set ups, dinner services, tight dockages and beach bar runs. We’ve done every inch of the British Virgin Islands, all over Saint Maartin and her respective French Sister, we’ve docked and anchored at Saint Barths, done epic beach BBQ’s all over, including: Anguila, Saint Kitts, Nevis, and the US Virgin Islands. We haven’t berthed in a dock for more than a few days, sometimes long enough for a day off here and there, but mostly provisioning, fixing engineering issues and polishing the hull. I think I’m developing a sixth sense, I tend to be able to “see” heat and I don’t get burned anymore. There are very few cuts, apart from pickup day on our last charter… I lost concentration for one moment and sliced half my finger nail off. That was annoying. All bloody week I had to wear band aids and stupid finger condoms. We’re a congress of the United Nations, representing Fiji, Australia, New Zealand, USA, Ireland, England, and South Africa!! We’ve lost some


great crew, but it’s par for the course. We’ve had some tough charters, a group of 16, tandem with a smaller vessel, which did nothing to lessen the slack. During my first crew lunch for 9, and guest lunch for 16, I was stressed, so stressed. There was too much going on, not enough plating space nor stove top, the timer goes off at just the right time, and it gets lashed across the galley… the rage has set in…. We’ve done some great trips though, with great people. The greatest thing about being on a boat of this size is our tight crew, we’re busy, and our guests are very often down to earth people, family orientated, good people who’ve done particularly well. We’re dealing with people who want to talk to you, know where you come from and care, that’s a great thing to have when you’re in this industry. The key for a successful charter, as far as I’m concerned, is preparation, gauging the guests properly, being timely and adaptable, having the right crew, and the right captain. I have to work out a menu at least a week to ten days before. To do that I need to, I need to see preference sheets from the guests, a simple 8 page document that the guest will fill in regarding passport information and arrival departure details for the captain, food preferences for me, drink preferences for the stewardesses, any allergies or medical conditions, and fin and shirt size for the deck crew. I can quickly figure out what sort of food they will like. Sometimes it’s elegant, formal, wine paired four plus course meals, with a vast range of ingredients. When expecting fine

dining, and I can pull out ceviches, steak tartars, and caviar. Other times, it’s a little simpler, nothing raw, no lamb or foie gras. Then of course we have meat and potato families, s i m p l e American style cuisine with no frills. A lot of chefs, including myself, only up to a few years ago would frown upon such simplicity and push a level higher, knowing that they have to love it, because in a chef’s eyes it’s simply better. But now I know that’s not the case, it’s their vacation, if they want simple food, do it, just try to do it better than they’ve ever had it, or at least give their mothers cooking a run for her money! If you do anything as good as anyone’s grandmother, you’re in! After reviewing their preferences, I then need to assemble a menu, using fresher ingredients early in the week, such as things you can’t freeze nor

last long, including: mussels, clams, scallops, finer fish, tuna carpaccio, more delicate leaves. The romaine, the fillet, the braised pork belly, and tian of crab is left for later on in the week. With that, I’ll assemble a provisioning list, and this depends on where and when. I’ll often have Sharn at National Marine in Fort Lauderdale to fly me in the finest freshest herbs and fish. If I’m in Saint Maartin and I can, I’ll hit the fabulous fish market in Marigot early in the morning, getting the best, freshest local fish, but only Wednesdays and Saturdays. In Saint Maartin my shopping is easy, freshly flown in European cured meats, cheeses, salads and mushrooms. In Saint Thomas, life is a little harder, but my buddies in The Fruit Bowl have a great selection of stuff shipped in every Sunday, so early in the week you’re good. If time is tight, I’ll have Carrie from Yacht Chandlers sort me out, she’ll get anything and everything I need. I swear, provisioners would sell their own mothers if they got the right price. But for me that’s great, whether it be a new printer for my desk or some fresh truffles or amazing wild mushrooms or baby carrots or 20 pounds of flour, she’s got it. Between Yacht Chandlers and National Marine in Fort Lauderdale, I am always sorted. It’s important to maintain good relationships with these people, when times are tight, they’ll have my back and do whatever it takes to get the goods to me, including oysters flown into the British Virgin Islands for New Years, they got your back! When we do the British Virgin Islands, the day we clear customs we pick up an incredible selection of fantastic local, organic produce from the local farmer, Aragorn. He has an incredible farm, perched on the fertile, volcanic hills of Tortola, Good Moon Farm. I normally give him carte blanche, say $500 of his best produce, plus however many fresh pasture raised chicken breasts and quarters, pork ribs and belly. His delivery is like Christmas. Superb, just picked, never refrigerated okra, parsley, baby mint, spearmint, lettuce, baby spinach, soursop, mangoes, turmeric root, ginger root, coconuts, basil, tomatoes, spring onions, oranges, bananas, eggplant, and more. It keeps me motivated and excited. So much flavor, it makes me remember where

our food should come from. I’ll do some last minute shopping, making sure I’m set for every possible outcome, a guest arriving and declaring that he or she is gluten free, I’ve got to do it, fresh gluten free breads and dishes served up every time. Every day on charter has a somewhat similar script, yet different cast and scene. I get up early, sometime between 6 and 7 depending on how early the guests get up, or if I have to do a market run, a little earlier. In certain spots, such as Saint Barths, I’m heading in early for my favorite part of the day, hitting the bakery (these guys do it all their lives, Frenchies know how to bake some seriously fantastic stuff. They don’t mess around, and take much pride in their goods). I’ll grab an espresso and a few baguettes, enjoying the atmosphere in town before I head back to the tender that’s waiting for me on the dock. Failing being in a place like that, I start early

with a bread dough myself. At this time, I need to check my menu for the day, making sure everything is in place. BBQ days are hectic, I need my ribs in the sous vide, my lobsters prepped, garlic parsley butter done, BBQ sauce done, Irish potato salad prepped, and

LauderdaleAhead getting everything lightly vac packed and straight into my beach cooler. I also need to get at least my lunch dessert done in the morning, along with anything that needs time to set, or cool. On to breakfast, I’ll whip up some muffins, gather up some fruit for fruit plates, and perhaps lay out some bacon on a rack on a tray for the oven. I’ll have a breakfast dish of the day such as smoked salmon with all the fixings and some toasted bagels or an egg dish, like a Spanish omelet or a frittata. Breakfasts are my nemesis. They can be real rough, you can do all you can to avoid a barrage of orders, but sometimes they just come. One scrambled egg with bacon, two orders of pancakes, one plain, one with blueberries, one sunny side up, one over easy, both with bacon, one whole wheat and one gluten free, one eggs benedict (even the name makes a charter chef grit ones teeth).

Hoping for an early breakfast, as it can often run right into crew lunch, which has to be up at 12pm. I need an hour and twenty minutes for each crew meal, an hour will suffice to put out a well-balanced, varying lunch for crew, enough carbs for the boys who


LauderdaleAhead are working hard outside, and a nice salad or some sort for the girls, with some sort of protein and vegetable. I only do the favorites every once in a while, Chicken Parm, Fettucini Alfredo, and other fatty foods. I often do Thai and Indian curries, Mexican “make your own burrito” days, Greek themed grilled rack of lamb with couscous with hummus and pita and a fresh Greek salad. After lunch, it’s all about dinner dessert, and prep for the evening before I start crew dinner at 6. Lots of mess making, cleaning up, making a new mess, and cleaning up. After crew dinner, it’s dark outside, and my full focus is on the dinner, this is where I shine, this is my time, every inch of the meal is running through my mind, sauces stirring, garnishes being prepped, plates hot, micro cress prepped, bread hot, meat or fish clean and ready to go. I’ll often have the assistance of the night deck crew, the boat has a guy on deck 24 hours during charter, so I always have someone around. The captain often


comes down before dinner service, always has a keen interest in the guest menu, checking out my “mise en place,” or prep. If he sticks around, he’s a dab hand at garnishing plates, and helping the girls carrying them up. The boys often burn themselves, which for some reason, gives me some sort of sick thrill…. It’s the small things. Our onboard social life is good, you’re constantly surrounded by good looking people of roughly your own age. We all work hard together, eat together, sleep together, party together and suffer the sometimes horrendous hangovers together. We spend more time with each other than with our families and it’s imperative that we all get along, at least most of the time. We all know other yachties that we’ve worked with, and randomly bump into when we’re off the boat. When we are in between charters, we sit in yachting hubs such as: Saint Maarten, Saint Thomas, or Fort Lauderdale. It’s difficult to go to a local bar without bumping into someone you’ve worked with before. It’s a small

industry. Sometimes too small, you can’t burn bridges, nor have conflict, sometimes you haven’t just worked with them, if you know what I mean. Occasionally, that can become a little awkward… When guests give praise, it’s my greatest reward, their happiness is my ambition. Guests often ask, “What is the secret to good food?” All I can say is, use the best ingredients you can find, don’t use any processed foods, you are the food processor, do it yourself. Use Kerrygold butter in anything that is French or asks for butter. Cook everything less, don’t overcook anything! Always have three oils for cooking, virgin olive for infused pastas or salads or drizzling, mixed light olive and canola for sautéing and grilling, and a canola or alternate light oil for anything high heat or Asian. If you can substitute anything for water, do it. Water doesn’t have any taste, so for couscous, risotto, soup, purees, or many sauces, use a good organic chicken stock. Use shallots and never use pre-peeled garlic, it’s a sin!

Irish Potato Salad

of the

month Fresh thyme is one of the essentials. You should always have some on hand, it’s cheap, hardy, lasts quite a while, and goes well in many dishes. Never make a stock, western style soup, sauce, roast, or chicken without it. It goes well in most French dishes, pastas and any bisque, broth, or bread. It’s also an imperative part of a mirepoix, which is the fundamental base of most French dishes, along with onion, garlic, celery, carrot, leak and bay leaves. This is the base to all my stocks and most of my soups, sauces, and, in part, some of my pasta dishes.

Super simple, great for BBQ’s, different than your regular potato salad, a play on the old Irish Boiled Bacon and Cabbage with Potatoes. The textures are great, very vibrant in color and flavors. 2 Lbs

3 Tbls

Baby Potatoes, skin on,

(selection is fine: purple, red, yellow)


1 Cup Finely Shredded Red or Green Cabbage 1/2 Cup

Larger Diced Ham

2 Tbls

Chopped Parsley

4 Stalks

Spring Onion, Sliced

1 Tbls

Wholegrain Dijon Mustard Freshly Cracked Black Pepper

Simply Boil off the potatoes in salted water, until just done, drain off and leave to cool. Half the potatoes, and combine all ingredients, you shouldn’t even need to season with salt.

Ben Dineen is the sole chef on a busy, 142ft Charter Motor Yacht in the Caribbean.


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Mai Kai

3599 N. Federal Hwy. • Fort Lauderdale, FL 33308

Restaurant Review by Kara A. Kellar

fter driving over the wellworn wooden bridge that has transported tikifiles, locals, and tourists to the Island of Tahiti since the late 50’s, I feel like I’m coming home. Through the heavy, wooden door, I walk into the dimly lit entryway. Eager diners await their seats for the Mai Kai’s nightly Polynesian Review where they’ll sit transfixed by the dances of the islands. I hang a left into the Molokai Bar, where I’m greeted by familiar faces and a reminder that, “Every day’s a

holiday!” The drink menu is a glorious sight for any rum aficionado. On my

21st birthday, I cut my teeth on the small, but mighty, Shark Bite, which is a mixture of fresh juices with a shot of rum on the side. Now that my appetite for tropical libations has grown, I stick with a classic Barrel of Rum that can only be described as…deliciously dangerous. If you are able to belly up to the bar during happy hour, between 5 and 7 nightly, the Mai Kai offers half off cocktails and appetizers. For a special treat, the Wednesday night happy hour includes assorted appetizers and sushi gratis with the purchase of a cocktail. As your guide, I encourage you to sample the Oysters Rockefeller, Crab Rangoon, or Escargot from the appetizer menu. The escargot is the best I’ve ever had the pleasure of sampling. After you’ve had your fill of rubbing elbows with the tiki-bar flies, head to the dining room to be dazzled by the flavors of French Polynesia. With nightly specials including the traditional Lobster Bora

Bora, a shelled 1-1/4 lb. Maine lobster sautéed with mushrooms and flamed with bourbon, finished with cream and a red wine Bordelaise sauce. If you’re more interested in modern cuisine, the Whole Fried Snapper, served with your choice of Thai Basil or Red Curry sauce, will leave you satisfied. If you’ve never sampled from the offerings of the Chinese oven, I recommend going for some sumptuous lamb or petit fillet, served with creamy mashed potatoes and sautéed vegetables. If you have any room after your night of indulgences, make sure to try the Kona Coffee, a flaming rum coffee drink prepared tableside, or maybe a Wahine Delight, a minty, refreshing after dinner pick me up. There is something for everyone’s enjoyment at the Mai Kai. Whether you are interested in exploring their plush gardens or sitting on the edge of your seat during their nightly show, they are there to make sure your evening will be one you won’t forget! Don’t forget to make your reservations for the upcoming Hukilau, the world’s most authentic tiki event, being hosted at the Mai Kai from June 10-14, 2015!


Roscioli: Ranked Royalty by F. Isabel Simler

hey say it’s not size that matters - unless you’re packing a 14.5-acre yacht mecca. Meet Bob Roscioli, owner of Roscioli Yachting Center and Donzi by Roscioli International. Roscioli started his career sanding boats for a modest $1.10 hour. True to his intuition, he asked for a raise and got fired. He then started over as an entrepreneur, vowing to never get fired again. Roscioli’s independent spirit and tenacity has turned his marine business into a multi-million dollar empire in the center of the South Florida marine world. We sat down with Bob Roscioli to chat about his challenges and successes, the evolution of the industry, and keeping it in the family.



Looking back over the last 50 years what have been the biggest changes in the marine industry? When I started over 50 years ago it was a completely different system. Shipyards controlled all of the work, they had all of their own employees and trained staff who dealt with every piece of work in house. An outsider, or contractor if you like, did not get any work at a shipyard. It was a closed book. The industry has now evolved to a point where shipyards have lost control of the business, partially because good workers are hard to find, which forces shipyards to rely on subcontractors. Also, the shipyards that started this industry are losing the competitive edge because of “do it yourself” yards. We are a full service facility here at Roscioli and we have measures in place to guarantee quality in all aspects of our work. We are proud to be one of the oldest and biggest repair facilities in Fort Lauderdale, which is the repair capital of the world.

Is Fort Lauderdale the repair capital of the world? Absolutely. The marine industry down here produces upwards of $8.5 billion dollars annually and employs over 200,000 people. It plays a huge role in the thriving economy down here and supports thousands of families and businesses.

“The industry has now evolved to a point where shipyards have lost control of the work because good works are hard to find…”

What makes Roscioli stand out from other yards in the area? My business model and ethics make the Roscioli Difference. Every one of our departments is vetted and controlled everyday, giving us a firm grip on the excellent quality we provide. We firmly believe, here at Roscioli, that he who fields the best team wins. We have a huge team of superb quality craftsman. It takes great effort to be number one and we work hard to be among the top full service shipyards left servicing South Florida.



How do you find working with all of the family? We are a very close family we live and socialize as a family, but when we come through that gate, it is business. We work very well together as a team and that family touch is another strength that contributes towards the Roscioli difference.

Do you ever plan on retiring and enjoying life on the water? I love my career and God willing I am here for the long run. There is no such thing as retirement in the marine industry.

“I love my career and God willing I am here for the long run. There is no such thing as retirement in the marine industry.� 18


Luxury Living Curated by Our Luxury Lifestyle Ambassadors at Loom Luxury Linens


pring is in the air. The joyful reminder of the season is pastels and crisp white hues blossoming in fields of flowers and in leading fashion trends. Whether it’s on a runway model, or on display at the nearest home store, springs clean lines and whimsical colors are undeniably in demand.

One way to incorporate the freshness of spring is starting in the bedroom with your linens. If your linens are made from sateen, try switching them to a more airy cotton percale. Percale is a medium weight fabric that is woven in a way that makes it breathable. As temperatures rise, your bedding should change to compliment the varying elements.

Photo courtesy of Matouk

When it comes to the style of bedding, try switching darker solids or patterns to whites or lighter solids and patterns. The experts of color at Pantone, have laid out their top 10 colors for spring 2015, this is a great guide to see if the current trending hues work in your room. Chose one (or several) that work and try color blocking or mixing patterns in with your bedding to make it pop.



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3211 S. Andrews Avenue | Fort Lauderdale, FL 33316 t: 954.463.0110 | e: |



Crew Housing by Shelley Isakowitz

nfortunately, some crew houses in Fort Lauderdale have a very bad reputation for being run down and badly maintained making the choice to stay in a random crew house a very risky one. Being so involved in the yachting community, we understand this fear better than anyone and that is where we come in! Most of you are aware that we bought Smart Move Crew Accommodations 6 years ago and found many of the crew houses in need of TLC. We worked very hard on changing the condition of our crew houses and, in turn, our reputation. We did not want the idea of staying in a Smart Move crew house to be a risky one. We were able to turn our crew houses around by hiring a full maintenance team, available 24/7, who are very familiar with all of our crew houses. They inspect the crew houses regularly and attend to whatever needs fixing. They are skilled in all areas of maintenance whether it be plumbing, electrical, or general upkeep - they can fix anything! Often when someone is renting a bed in a crew house they tend to treat the


house with less respect and we often find there is a “Crew House Mentality” amongst many crew. We try to combat this by understanding the “Crew House Mentality” = when living in a crew house with more than 3 people it lessens each individual’s sense of responsibility. Most of our tenants are actively looking for work or are working hard and don’t focus on reporting maintenance concerns at their crew house. Because of this exact mentality, we have to enforce many rules and regulations as well as try to create a community feeling making everyone equally responsible for reporting any and all maintenance concerns and breaking that “Crew House Mentality.” We do this by making our crew house tenants sign the rules and regulations, as well as random surprise crew house visits carried out by Corrie and Jocelyn, our front desk team. With the nature of yachting being so transient, we have a high turnover rate of people coming and going in our crew houses. This makes crew house maintenance a constant focus that we attend to timeously. Part of the front desk responsibilities, as Corrie and Jocelyn will tell you, is to make sure all maintenance is reported to the

appropriate department and attended to quickly. Well maintained crew houses equals happy tenants. Please take a look and see exactly what you can expect when staying in a Smart Move crew house.


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G.S. Marine Fabricating LLC. Yacht and Shipping Repair Geoff Slater 954-523-2125

Kuhlman Services Jeffrey Kuhlman 954-529-6124

H&R Marine Harry Crawford 954-448-2694

Lauderdale Battery Susan Morris 954-525-5557

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Seven Seas Health Anita Warwick 954-763-9787

Yacht Mate Sandy Hoekstra 954-527-0112

Smart Move Shelly Isakowitz 954-525-9559

Yacht Next Joanne Lockhart 954-761-1999

Southeast Insurance Tom Anderson 305-442-1500 Tess Electric Greg Vaughn 978-328-0256

Yachty Rentals Cynthea DeSousa 954-226-9177 Yotfix Gary Skinner 954-727-5354


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