Seatrade Cruise, the industry’s leading platform for collaborating, innovating and connecting, held its inaugural edition of F&B@Sea, 28-29 March at Port Everglades’ Terminal 2. Inspired by extensive research by the Seatrade Cruise team and the growth of the global food and beverage market, F&B@Sea brought together cruise line executives, suppliers and vendors to meet, learn and discuss challenges, opportunities and expand horizons.
Throughout the event, industry leaders from Virgin Voyages, MSC Cruises, Norwegian Cruise Line, Princess Cruises, Celebrity Cruises and more, took to the stage addressing emerging topics and trends in the sector, including ever-changing supply chains, delivering unique passenger experiences and the demand for sustainable dining.
Top food and beverage trends identified to heavily influence shipboard dining in 2023/2024 include local gastronomy offerings reflective of cruise itineraries, options for sourcing sustainable seafood, demand from consumers for low to no-alcohol beverages, as well as interest in craft-spirit infusions and health supplement drinks. Technology is also predicted to play a major role with continued focus on convenience provided by ordering/menu apps, and AI for predictive ordering and waste management.
“For us, it’s really about changing people’s perception of what food and beverage at sea is really about,” says Cornelius Gallagher Jr., Vice President, Food & Beverage Operations, Celebrity Cruises. “I think that there is a preconceived notion that the cruise industry and the food onboard is all about volume and I think a big part of what we all do here is really try to change people’s perception and to try and educate and expose them to what can be.”
A highly curated line up of vendors and sponsors including Heineken, Campari Group, Diageo, Pernod Ricard and Rémy Cointreau, joined the marketplace alongside live cooking and cocktail demonstrations. Special features and attendee favorites included the Bacardi Speakeasy, Stella’s chalice engraving station and the Sundown Soirée networking reception.
“I think it (F&B@Sea) was a good opportunity to meet a lot of suppliers and potential partners,” says Paolo Raia, Managing Director of Procurement and Logistics at MSC Cruises. “I think that it’s something that can grow in the upcoming years, is full of opportunities – but for sure something that can help the cruise industry do it all.”
The event’s list of attendees included cruise line and food and beverage decision makers such as purchasing and sourcing managers, supply chain directors and managers, restaurant managers and executives of food and beverage sales.
With the conclusion of a successful inaugural event, F&B@Sea will return bigger and better.
F&B@Sea was developed in close consultation with cruise lines, food and beverage stakeholders, and culinary leaders with support from Cruise Lines International Association (CLIA), Florida-Caribbean Cruise Association (FCCA) and industry consulting leader MarkeTeam.
