International Cruise and Ferry - Spring/Summer 2019

International Cruise & Ferry Review Onboard Experience 162 nboard dining has become a decisive differentiator for operators because guests, who have easy access to different cuisines from around the world on land, expect the same experiences onboard ships. The spaces where meals are prepared and consumed play a central role in perfecting that dining experience. With space at a premium, galley design is critical to ensuring that guests have a positive dining experience that exceeds their expectations. “It’s important that the galley and other food storage, production and preparation areas are designed as efficiently as possible, while also being able to cope with the volume and demand of the menus,” says Mark Zeller, vice president of US Hotel Operations at MSC Cruises. “Knowing some of the challenges of the galley space, we’re also becoming more creative in the way we execute the menus and ensure we’re using the latest technology and equipment that is multifunctional.” It’s critically important that the galley is designed to meet various dietary needs, including food allergies. “It is becoming essential to have an allergy-free kitchen built within the galley where dedicated cooks can prepare specific foods that do not contain the typical allergens – such as nuts, gluten and dairy – and other dietary-required foods can be prepared in a closed off and safe environment,” says Zeller. At MSC Cruises, designing galleys and restaurants starts with a simple question. “Our first question is, what do we want to do here?” says Zeller. “We devise the Perfecting the dining experience Galleys and eateries are an essential ingredient in perfecting the onboard dining experience. Jacqui Griffiths asks operators how they surprise and delight passengers FEATURE ”It’s important that the galley and other food storage, production and preparation areas are designed as efficiently as possible” Mark Zeller, MSC Cruises

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