pax international magazine

Healthy Dining Trends

Guest Comfort

EthnicFlavors

MHA ORLANDO

A p R i L / M A y 2 0 1 3 | V O L . 1 7 , N O . 3 | w w w . p a x . i n t l . c o m

n e w s a n d a n a ly s i s f o r t h e p a s s e n g e r s e r v i c e s e x e c u t i v e

New MHA MeMbers p.30bACArDÍ Cruise

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A taste of the world

53 destinations worldwideServair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients.What’s more, we prioritise great service and the respect of local specifi city in order to better meet our clients’ needs.

Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet

their service expectations.

www.servair.fr

A taste of the world

53 destinations worldwideServair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients.What’s more, we prioritise great service and the respect of local specifi city in order to better meet our clients’ needs.

Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet

their service expectations.

Growing with the industry

PAX International26 Pearl Street, Mississauga, Ontario L5M 1X2, CanadaTel: (1 905) 821-3344; Fax: (1 905) 821-2777website: www.pax-intl.com

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editorial officesRick Lundstrom, Editor in Chief PAX International723 Jefferson Street, NEMinneapolis, MN 55413, USATel: (1 612) 378-0862Fax: (1 612) 378-0852E-mail: [email protected]

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PAX International is published six times a year (Janu-ary/February, March/April, May, June/July/August, 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 neces-sarily reflect the views and opinions of the publisher or editor. April/May 2013, Vol. 17, No. 3. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

This issue is filled with stories of family companies and small startups. Unlike so many other industries where such companies no longer exist, the cruise lines still have many firms to turn to that were started by parents and passed on to the family. In many ways, the cruise indus-try is still young and the attachments to companies that set up shop in Miami is still there.

One of the companies, Dade Paper first started working the cruise lines in 1970, which even precedes the television series, Love Boat. In those 40 years, the firm has obviously learned how to handle the needs of a moving target.

“Because of our size and reach, we can keep adequate inventories that can be moved from place to place on a moment’s notice,” said Andy Baltzell, Miami Branch Manager at Dade Paper.

Another company, Drapes 4 Show has so valued its association with the cruise industry that the Marine Hotel Association Trade Show is the only hospitality related event the com-pany attends. The organizers’ deliberate plans to limit the size for easy networking has been helpful and enjoyable for Jason Honigberg, President and CEO.

“We have found the Marine Hotel Association to be a wonderful close knit community of suppliers and customers,” he said.

There are other examples on these pages, and plenty more walking the aisles and the Peabody Hotel this year. The ships may be getting bigger and bigger, but it’s heartening to see that startup companies and longtime suppliers can still make significant contributions to the growth of cruising.

rick lundstromEditor-in-Chief, PAX International

Want more? Visit us online to check out our current e.Newsletter, read recent print issues or vote in the PAX International Readership Awards.

www.pax-intl.com

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www.pax-intl.com | PAX INTERNATIONAL | 3

EDITOR’S LETTER

© 2012 MillerCoors LLC

FAMILY OF BRANDSTHE

210 mm

297 mm

HANDMADE IN FRANCESINCE1789

NEW CULINARY PORCELAIN SOLUTIONSExhibit at MHA show, Orlando, FLBooth #170 - April 21st to 23rd, 2013.

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4 | PAX INTERNATIONAL | APRIL/MAY 2013

ContentsRegional RepoRt12 EuropEan Flair

Away from the attention paid to the latest mega-liners, three ships are taking to the seas with European lines also vying for the English-speaking market

14 Carnival and prinCEss takE top honors Repeat win for Carnival’s Adri Ford at Bacardi’s 8th Cruise Competition

industRy inteVieW16 strEEt Food, spiCE and

EvErything niCEPAX International’s Maryann Simson talks trends with Vice President, Food & beverage Operations for Princess Cruises and active MHA Board Member, Peter Tobler

ethnic FlaVoRs18 EntiCingly EthniC

A heady mix of authentic spices and exotic fruits to create the flavors of the world was a big food trend in the past year, and promises to stay that way

guest comFoRt20 kEEping up with ComFort

Lauren Brunetti takes a close look at products and services that enhance the enjoyment of a cruise ship holiday and make guests feel as comfortable as possible in their home away from home

healthy tRends24 Eating ClEan and grEEn

PAX International takes a look at how the general population’s growing awareness of healthy food and special dietary restrictions is shaping the menu options within the cruise line industry today

supplieR Focus30 say hi to thE nEw guy

Introducing four new exhibitors that will be participating at MHA Orlando 2013

33 a hElping handProfiling three companies, among many, which are compelled to support the MHA in return for the support it has given the entire marine hotel industry

depaRtments

3 Editor’s NotE

6 NEws

10 PEoPlE

36 what’s hot

38 associatioN NEws

38 calENdar

38 ad iNdEx

oN thE covEr:Teriyaki Ginger Cod is one of the regional specialties of a new line of heat and serve entrees from Alaskan Leader Seafood. See related story on page 18.

A p r i l / m A y 2 0 1 3 | V O l . 1 7 , N O . 3

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© 2012 MillerCoors LLC

FAMILY OF BRANDSTHE

210 mm

297 mm

Chef Nobu Matsuhisa on two summer Crystal cruisesMaster Chef Nobu Matsuhisa is visiting his luxury vacation partner Crystal Cruises this summer to teach, mingle with and cook for Crystal guests.

The sushi maestro, behind the line’s exclusive Silk Road and The Sushi Bar restaurants, will join Crystal Symphony’s 12-day Rome-Istanbul Black Sea voyage beginning July 13.

Accompanied by Sake Master Fumio Hazu who worked with Chef Nobu to on his exclusive, 140+ year-old sake brand, the two will showcase their expertise during several gatherings: Two Omakase, or Chef’s Choice, dinners in Silk Road limited to 70 guests, and white sturgeon caviar and Hokusetsu “Musical Sake”.

Sake tasting sessions are to feature insight into Hazu’s unique “live” sake brewing processes - such as playing Japanese music to bottles for three years creating a smoother taste from the vibrations. Live cooking demonstra-tions will also be part of the program, with Nobu sharing cooking secrets behind his renowned fare. He will make Silk Road and The Sushi Bar appear-ances during regular dinner hours, and hold Cookbook signings and photo opportunities.

“The partnership between Nobu and Crystal Cruises has been so suc-cessful because we both have a sin-cere passion for excellence, and a desire to deliver it in an atmosphere of friendly, yet attentive, hospitality,” says Toni Neumeister, Vice President, Food and Beverage Operations.

Windstar expands fleet with three Seabourn shipsWindstar Cruises announced in February that its owner, Xanterra Parks & Resorts®, has reached an agreement with Seabourn to purchase three of their ships: Seabourn Pride, Seabourn Legend, and Seabourn Spirit.

Under the project name Global Windstar, the expansion will double the size of Windstar’s three luxury sailing yacht fleet, making the company the market leader in small-ship cruising with 300 or fewer passengers, with a total of 1,230 berths.

The purchase on February 15, was one of several recent Xanterra Parks & Resorts® acquisitions, including VBT, an adventure travel company, and The Grand Hotel in Tusayan, AZ, adjoining the South Rim of the Grand Canyon.

“Windstar Cruises has experienced four straight years of revenue growth. This expansion is the perfect way to build on the momentum following our recent fleet-wide renovation, providing us with the much needed capacity to match the accelerating demand for our intimate style of yacht cruising,” said Andy Todd, chief executive officer of Xanterra Parks & Resorts, owner of Windstar Cruises.

The delivery of the three 104 all-suite ships, which hold 208 passengers each, will take place over the next two years in the Mediterranean. The Seabourn Pride will be the first ship to enter into Windstar’s luxury fleet in April of 2014. Following a Windstar

branded renovation, which will give the ship a new name and casu-ally elegant look, the Pride with set sail a month later in May 2014; voyages are expected to go on sale in May. Windstar Cruises will take possession of Seabourn Legend in April 2015 and Seabourn Spirit in May 2015. The two yachts are scheduled to start sailing in May of 2015 following their dry-dock period.

The fleet expansion will provide Windstar Cruises access Asia and South America. Windstar will continue to focus on the unique destinations that large ships cannot call.

cruise line news

The Seabourn Pride, one of three ships purchased by Windstar

DouroAzul, launches two ships for Douro River cruiseDouroAzul, the operator of small luxury river cruises in Portugal, launched two brand-new vessels, for itin-eraries on the Douro River this March.

DouroAzul will launch the new Queen Isabel, which is operated by cruise line Uniworld and the AmaVida, operated by AmaWaterways, on March 22.

Actress Sharon Stone, was honorary godmother of the AmaVida, and was on-board to christen the new vessel. Actress/model Andie MacDowell with her daughter, actress and singer/songwriter Rainey Qual-ley, have been chosen to participate as the godmothers of the Queen Isabel.

Launched in 1993, DouroAzul is owned by Mário Ferreira, 2013’s Portuguese Business Man of the Year. It has a fleet of five luxury hotel-ships, one yacht, one tra-ditional sightseeing Rabelo boat, and the Royal Barge, the Spirit of Chartwell, used by Her Majesty, Queen Elizabeth II, during the Diamond Jubilee celebrations.

The riverboats ply the Douro River, from the Spanish border in the east to the Atlantic coast to the west. Known for its extraordinary wines and the architectural heritage of its 18th-century manor houses, the Douro region of northern Portugal offers travelers a unique combination of natural, cultural and culinary wonders.

Chef Nobu Matsuhisa is also part of the celebrity chef

team at Qatar Airways

6 | PAX inTernATiOnAl | APRIL/MAY 2013

NEWS

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cruise line news

NCL makes more room for kidsNorwegian Cruise Line recently announced its children’s program, Splash Academy, has implemented a new “Guppies” program offering interactive programming for kids’ ages six months to three years old.

The new program gives parents, with children under the age of three, the opportunity to engage in a variety of programs with children including baby art, featuring organic, vegetable-based “Wee Can Too” art products, baby “Rhyme Time,” where a storyteller recites popular nursery rhymes featuring puppets, and “Motion in the Ocean,” a parent and baby mini-workout.

For a limited time, families have an extra incentive to book a new cruise reservation in order to expe-rience these new programs by taking advantage of Norwegian’s popular Kid’s Sail Free Sales Event.

For cruises booked through March 23, kids ages 17 and under traveling with two adults in the same stateroom cruise free on select sailings. The offer gives families the opportunity to experience the Guppies program and the rest of the Splash Academy and Entourage program offerings.

Norwegian Cruise Line is also celebrating the successful fleet-wide implementation of its enhanced Youth and Teen programs, Splash Academy and Entourage launched last year.

Kids and teens now can participate activities specially tailored to their individual age groups. Both Splash Academy and Entourage feature a different theme each day, such as “Rumble in the Jungle,” and “Under the Big Top,” offering new surprises every time the children return to the program.

Sporting activities were developed through the partnership with The King’s Foundation and Camps, a United Kingdom-based organization. The sports component of the youth programs offers soccer skills; physical challenges; and icebreaker action games. Bowling tournaments, soccer challenges and “dodge ball under the stars” are also offered to teens. The new program also offers the family a chance to play along in a variety of sporting activities including dodge ball, tug-of-war and other exciting family challenges.

Fun at the NCL Aqua Park

www.pax-intl.com | PAX inTernATiOnAl | 7

NEWS

The James Calvetti Companies have been providing world class food products for nearly forty years. We use only the finest in-gredients and our highly skilled staff produces to the most demanding specifications. Whether it is high speed production orcustom processing, our rigorous attention to detail has earned us national and international acclaim for our quality.

James Calvetti Meats/Morgan Street Bistro4240 South Morgan Street

Chicago, IL 60609P:773-927-9242 | F: 773-927-8256 | [email protected]

Experience the Flavor ©

Calvetti AD_Layout 1 13-03-26 3:10 PM Page 1

cruise line news

suPPlier news

Holland America receives stewardship accoladesHolland America Line recently received awards in Alaska from the National Tour Association (NTA) and Alaska SeaLife Center for its commitment to stewardship and sustainability.

HAL was named Favorite Cruise Experience in the NTA’s Distin-guished Dozen awards and was the recipient of the Alaska SeaLife Center’s 2013 Ocean Stewardship and Sustainability Award.

“Alaska is one of the purest and most beautiful parts of the world, and these awards honor our commitment to both the environment and our guests,” said Richard Meadows, executive vice president, marketing, sales and guest programs for Holland America Line, in the announcement of the two awards.

NTA’s Courier magazine published the winners of its second

annual Distinguished Dozen awards, which honors 12 categories of destinations, attractions, hotels and restaurants. Winners are selected as the favorites of NTA tour operators, and Holland America Line won the gold for Favorite Cruise Experience.

For its commitment to the environment, Holland America Line was recognized with the Alaska SeaLife Center’s Ocean Stewardship and Sustainability Award, sponsored by Jason Brune. Holland America established practices to protect and sustain the waters where the line sails. The Alaska SeaLife Center also credited the line’s achievement in reducing emissions while promoting sustainability in Alaskan waters. Passengers were involved in collecting and recording research data maintained by Alaska Sea Grant’s Marine Advisory Program.

Deborah Golden to handle cruise line sales for BottegaDeborah Golden has renewed her partner-ship with Distilleria BOTTEGA, known for its grappas, Italian liqueurs and wines.

Through the agreement, the partners aim to increase sales and distribution of Distilleria BOTTEGA’s premium beverage product line within the cruise industry.

“Major advances in distribution and sales were achieved in 2012. We are very pleased with these excellent results. Dis-tilleria BOTTEGA’s premium liqueurs, grappas and sparkling wines have attracted special attention throughout the cruise industry” said Alessandra Piccin, Distilleria Bottega’s Export Manager Travel Retail.

Distilleria BOTTEGA is a family owned and operated busi-ness that has invested heavily in ecological improvements to its operations.

Golden is a longtime industry beverage marketing professional who has been involved in the development of Royal Caribbean’s Vintages wine bar and the Bacardi® Cruise Competition.

Diageo partners with Princess and Norwegian for cocktail competitionDiageo Global Travel and Middle East has announced a new 2013 partnership with Princess Cruises and Norwegian Cruise Line to deliver an onboard cocktail training program, as part the prestigious annual mixology competition - DIAGEO RESERVE WORLD CLASS.

Launched in 2009, DIAGEO RESERVE WORLD CLASS operates in 50 countries and has attracted more than 15,000 bartenders from all over the world to participate, using spir-its from the Diageo Reserve collection. Diageo is a leading premium drinks business with a large collection of beverage alcohol brands across spirits, wines and beer categories including Johnnie Walker, Crown Royal, JB, Buchanan’s, Windsor and Bushmills whiskies, Smirnoff vodka and others.

Beginning shortly, more than 400 cruise line bartenders will be trained in progressive cocktail trends and pitted against each other in a series of heats. A cruise line finalist will then go forward to take part in the DIAGEO RESERVE WORLD CLASS Bartender of the Year final, competing alongside bar tenders from the four corners of the globe.

Following a successful pioneering partnership with Prin-cess Cruises last year, Norwegian Cruise Lines is welcomed to the program for 2013, placing both at the forefront of mixology trends. This partnership, says Diageo, highlights the increasing importance of the cruise channel in cocktail culture.

This year’s global final will be held in July 2013 aboard Azamara Club Cruise’s ship, Azamara Journey, while at sea in Mediterranean.

8 | PAX inTernATiOnAl | APRIL/MAY 2013

NEWS

The James Calvetti Companies have been providing world class food products for nearly forty years. We use only the finest in-gredients and our highly skilled staff produces to the most demanding specifications. Whether it is high speed production orcustom processing, our rigorous attention to detail has earned us national and international acclaim for our quality.

James Calvetti Meats/Morgan Street Bistro4240 South Morgan Street

Chicago, IL 60609P:773-927-9242 | F: 773-927-8256 | [email protected]

Experience the Flavor ©

Calvetti AD_Layout 1 13-03-26 3:10 PM Page 1

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What a wonderful world!Our mission is to be present when and where you need us; our passion is for culinary excellence

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Zeiger heads Communications at RCIRoyal Caribbean International has named Rob Zeiger Vice President, Global Chief Communications Officer.

Zeiger is responsible for leading Royal Caribbean’s overall communi-cations, corporate social responsibility, and public relations and corporate positioning strategies.

Most recently, Zeiger was the Senior Vice President of Communica-tions for the Philadelphia Eagles football team, where he served as their Chief Communications Strategist and Advisor, as well their Chief Media Spokesperson. Before that, Zeiger served as Amway’s Director of Cor-porate Communications.

Cake Boss Shop on NCL’s BreakawayNorwegian Cruise Line recently announced that Master Baker, Buddy Valastro, star of the popular TLC television series Cake Boss and Next Great Baker, will open an extension of his family business, Carlo’s Bake Shop, on the new Norwegian Breakaway, coming to New York City in May 2013.

Featuring all of the treats and confections that the original bakery is known for, Carlo’s Bake Shop on Norwegian Breakaway will also give guests the opportunity to pre-order custom specialty cakes for celebra-

tions such as birthdays and anniversaries“The New York area is known for its outstanding bakeries,”

said Kevin Sheehan, Norwegian Cruise Line’s Chief Executive Officer in the official media release. “As with all features of this new incredible ship, we wanted to bring not just a taste of the region to our guests, but the very best out there. Buddy is known as the ultimate baker, so we knew he was the best choice for our new bakery on Norwegian Breakaway. We are thrilled to welcome Buddy to the Norwegian family.”

Carlo’s Bake Shop will be located on Deck 8 in the former Cakestand location.

Morrell named head of HAL Social MediaChristine Morrell has been appointed to the newly created position of Director, Social Media at Holland America Line.

Morrell will be responsible for leading the company’s social media initiatives, including the Facebook, Twitter, YouTube, Pinterest and blog platforms, as well as supporting company-wide efforts to enhance social media engagement.

Morrell joins Holland America Line from Clearwire, a mobile broadband network, where she was senior manager of social media and was responsible for the company’s social media strategy and engagement. Previously she worked at United Way of King County in Seattle, Wash., DHL Neutral Services in London, England, and Children’s Hospital in Seattle.

Diehl joins RMT Global as VP Sales and MarketingPeter Diehl has joined RMT Global Partners, as the com-pany’s new Vice President of Sales and Marketing.

Diehl brings extensive experience partnering with busi-nesses and consumers to problem-solve and tailor products to fit their needs.

Diehl began his career 18 years ago working alongside his father, Wolfgang Diehl, in the travel and food service industries. After serving in a host of other fields, he returns to his roots.

“It is exciting to continue the journey that my father started almost 30 years ago,” said Diehl in a release announcing his hire. “We are mea-sured by the level of service we provide and are remembered by the quality of the relation-ships we develop.”

RMT Global Part-ners, LLC, based in Atlanta is a supplier of customer comfort items and service equipment to the travel industry

Peter Diehl


PEOPLE NEws

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What a wonderful world!Our mission is to be present when and where you need us; our passion is for culinary excellence

that knows no borders. From China to Lithuania, from Angola to Russia – our global reach is backed

by local insights and expertise. With innovative meal concepts and a reliable service, we’ll help

express your brand’s vision – and make your customers’ day better.

What a wonderful world indeed.

T +49 6102 240 707 | E [email protected] | www.lsgskychefs.com

LSG Sky Chefs We deliver the taste of the world to make your customers’ day better

The eyes of the cruise industry were understandably trained in April on the much-anticipated launches of the NCL Norwegian Breakaway, and the summer sailing of the Royal Princess from Princess Cruises. Both are the first of a new

class of ships and are already creating buzz and promising high-water marks for amenities and comfort.

With a combined passenger capacity of 7,700 the two ships will be the primary contributors to the new berths that take to the sea in 2013. However, across the ocean, three other new ships had launched or were poised for their first voyage as spring rolled around. Though their passenger capacity amounts to less than half of the industry’s new mega-vessels, their focus is on luxury and plans for unique dining offerings should beckon potential passengers to make the trip across the Atlantic for the chance at a unique experience.

The launch of the AIDAstella of AIDA Cruises, the MSC Preziosa from the Italian line MSC and the Europa 2 from Hapag-Lloyd Cruises brings to five the number of major cruise line vessels that will launch this year. The upscale French line Ponant will also be adding an expedition-style vessel for Arctic Circle excursions and trips to exotic ports.

Two of the ships, the AIDAstella and MSC Preziosa were in service when PAX International went to press. The former, a 1,097-passenger ship left the Port of Rostock- Warnemünde on its maiden voyage March 17. It will be the 10th ship in the German AIDA line, and was constructed at the Meyer Werft shipyard in Papenburg. It has an overall length of 253.30 meters and 71,304 gross tonnage. With crew, the AIDAstella has the capacity for 2,780 passengers.

The maiden cruise took passengers on the AIDAstella to Oslo, Southampton, Paris and Amsterdam, and on to Genoa. On the opening night, passengers embarking were treated to a gala dinner overseen by the line’s culinary patron, chef Nelson Müller. To mark the launch of the ship, AIDA worked with the Brogsitter winery to create a special vintage. A reddish beer made from malt and New Zealand hops was also tapped for the occasion.

In the early spring the first of the passengers will be sampling an onboard décor and selection of entertainment and shopping that

brings together several parts of the world. The first is a “wellness area” bearing Scandinavian designs with trees, stone and natural colors. Personal coaches and individual training are part of the regime in the wellness area, accessible directly from 39 cabins aboard the AIDAstella.

The “Shopping Mile” has distinctly Hollywood feel, however the main ‘stars’ are the nine other ships of the AIDA fleet, each one of them immortalized with their own star reminiscent of the of the Walk of Fame. The star theme continues on Deck 11 of the ship where AIDA has organized a space theme and underwater world. There is a 4D movie theater on the ship’s Pool Deck.

The culinary offering on the AIDAstella features eight restaurants and 11 bars. The line has selected a Sushi Bar, two Italian themed restaurants, the Bella Donna and Rossini Gourmet Restaurant and a Buffalo Steak House. With other restaurants, the line is also hop-ing to attract younger diners and families with buffet offerings. Also offering hearty meals will be the ship’s Brewery Pub, which will have a line of fresh brewed beer. Finally the line will be offering a range of beverage choices in the Pool Bar and Vinotheque and Café Mare.

EuropEan flare

Away from the attention paid to the latest mega-liners, three smaller ships are also taking to the seas with European lines and vying for the English-speaking market by RICK LUNDSTROM

Fireworks at the launch party for the AIDAstella March 17


REgIONAL REPORT

Time for dietThrough the summer, the MSC Preziosa will be stationed in the Mediterranean, taking passengers through the fabled stops in Italy, France, Spain and North Africa. The ship has the capacity for 2,589 passengers and crew and is 333 meters long.

However, early in the ship’s list of Spring/Summer itineraries, hundreds will be boarding with a goal of losing weight.

Helping them along with a nutritionist, chefs, fitness coaches, professors - will be French diet guru and author, Dr. Pierre Dukan. During 10 days a passenger base of primarily Italians, French, Russians and British will have the chance to shed pounds under two specially designed diets created by Dukan. This will be the second year the doctor will be organizing the trip, which was inspired by one of the line’s managers, after Dukan and his staff helped him lose weight.

“We hope to one day have a big ship all on the diet,” Dukan tells PAX International. “That would be a big event for me.”

Bookings for the May diet cruise were running at approximately 200 in late March, and Dukan said he would be very satisfied if this year 500 people had signed on to shed a few kilograms. After the 11 days at sea, he said most passengers can return from the trip up to three to four kilograms lighter. So far, he said the record for weight loss during one of the cruises was seven kilograms.

For passengers, Dukan sets up two diets with various combina-tions of protein products and vegetables and special low calorie desserts. The specially developed diet takes on a more regimented form, stressing protein early in the voyage and adding vegetables, fruit and ending the week with some servings of bread, cheese and starch. In between meals. dieters are kept busy with multiple daily walks and weigh-ins, lectures and a lot encouragement to keep them motivated. They are also urged to stay in touch once the cruise has ended with postings on Facebook and continued instruction on his website Dukandiet.com

For those opting out of the program, there is plenty of more traditional Mediterranean themed dining aboard the MSC Preziosa. Over two floors on the ship is the Golden Lobster gourmet offering. Along the same themes is the l’Arabesque. Both restaurants feature Mediterranean and international cuisine combined with fresh local ingredients to pair with a list of more than 100 wines.

Another fine dining outlet is the Galaxy Lounge with a 1950s décor, live music and a menu of Mediterranean fusion cuisine. Slow food with a sustainability theme and practice is on the ship’s two Italian restaurants. Eataly seats 115 and Restorante Italia can accommodate 30 diners. The wine list features vintners that make products free of chemical fertilizers, and soft drinks from natural products.

Three casual dining outlets are on the MSC Preziosa: the La Locanda wine bar and pizzeria sports a large selection of beers along

with tapas; the Sport and Bowling Diner has sandwiches, burgers and American fare; and the Maya and Inca Buffet is open 20 hours a day with pizza and pasta, Mediterranean fare and children’s meals.

Three offerings on the MSC Preziosa are exclusive and reserved for MSC Yacht Club members. La Palmaraie is a gourmet restaurant with Moroccan décor that offers “sophisticated an minimalistic Mediterranean and international specialties” for all meals. The Top Sail is a private lounge for gourmet snacks throughout the day and night. On deck 19, the One Bar has pastas and signature sandwiches.

Finally, for family dining there is the a crepe outlet with drinks, the Gelateria and Pasticceria coffees and dessert and the MSC Happy Diners, a venue designed for children.

Luxury and internationalWith the launch of the Europa 2 in May of this year, Hapag-Lloyd Cruises is seeking to bring a world of passengers seeking luxury. In the months ahead, the line will be marketing its cruises far beyond its German roots.

“With Europa 2, we will put into service a ship designed to offer an international flair and address a sophisticated, cosmopolitan target group, planning in the future to increase market share in English-speaking countries such a USA, UK, Belgium and the Netherlands,” said Dr. Wolfgang Flägel, Managing Director of Hapag-Lloyd Cruises, in a description of the new ship.

The 516 passengers booked in suites aboard the Europa 2 will find much for choice in their intimate setting and plenty of service with a passenger-to-crew ratio of 1.4 to 1. No less than eight restaurants are aboard allowing dining at any time.

There are two Asian themed restaurants. Elements will feature Chinese themed offerings ranging from fiery hot to light. The sushi restaurant Sakura has nigiris, makis, sashimis and California style offerings. Restaurant Weltmeere will have international and vegetarian menus that will be changed often. Restaurant Terragon will be the French offering with a brasserie style. Restaurant Serenissima will serve Italian fare from the Liguria and Napoli. Buffet dining will be offered at the Yacht Club Restaurant.

Passengers of the Europa 2 opting for a private dining experience can book the Speisezimmer for a surcharge. It is also the location for receptions onboard.

The small ship will specialize in short trips and can visit smaller ports. With a fleet of inflatable Zodiacs, isolated lagoons and beaches will be part of the itinerary for the Europa 2. Through its launch sum-mer, the ship will be in the Western and Eastern Mediterranean on seven-day itineraries before ending the year in the Arabian Peninsula.

The La Locanda wine bar and pizzeria on the MSC Preziosa

Elements is one of two Asian themed restaurants

on the Europa 2


REgIONAL REPORT

MasseysProduction_Layout 1 12-03-05 10:34 AM Page 1

The 8th annual BACARDÍ Cruise Competition announced the 2013 BACARDÍ Bartender of the Year and BACARDÍ Chef of the Year at an exclusive awards event held on Friday, March 8, at the BACARDÍ Americas headquarters in Coral

Gables, Florida. This year, BACARDÍ added a new level of transparency to the

somewhat cloistered process of VIP finalist judging. In the past judging happened behind closed doors at The Forge Restaurant in South Beach, but this time around BACARDÍ instead invited its panel of VIP judges (consisting of top level representatives from all the world’s major cruise lines, ferry lines, ship chandlers and media) to taste the four top food and four top beverage recipes in a glass-walled room on the 15th floor of its Coral Gables head office, while a number of key industry players enjoyed their choice of finalist cocktails and looked on.

The eight finalists won out from a record-breaking 2,800 entries received for this year’s Competition - a full 1,000 more entries than in 2011, highlighting the rapid growth of this event. Scores based on criteria such as visual presentation, aroma, taste, texture, creativity, passenger appeal and operational efficiency were tabulated imme-diately and the winners were announced less than ten minutes after the conclusion of the tasting.

Adri Ford of Carnival Cruise Lines achieved the extraordinary when she was named the BACARDÍ Bartender of the Year for the sec-ond consecutive year. Her winning cocktail, the BACARDÍ Caribbean Hideaway was created using BACARDÍ OAKHEART™, which this year was the required ingredient for the signature cocktail category.

“I’m a little overwhelmed! This is such an incredible honor. I really am amazed that I won again,” Ford told PAX International just moments after collecting her award and an oversized cheque

for US$5,000. “This competition is such a unique opportunity for those of us preparing drinks and food onboard for passengers. We really do care and want to provide the best experience possible to our guests onboard. Being recognized by BACARDÍ for our efforts gives us something to get excited about and inspires us to be even more creative.”

The BACARDÍ Chef of the Year title was won by Alfredo Marzi of Princess Cruises for his dish Arawak’s Caribbean Style Pork Chop, which won the Entrée category and was made using BACARDÍ Superior rum. Marzi too received the BACARDÍ Cruise Competi-tion hardware and $5,000 grand prize.

Celebrating the great success of the Bacardi Cruise Competition and a good year overall for BACARDÍ Global Travel Retail, a memo-rable party was thrown on the building’s 8th floor after the judging and awards presentation.

Elaborate decorations transformed this entire floor of office space into a simulated ‘cruise ship’ where lighting effects recreated sunlight reflecting on the waves. Themed spaces were inspired by the different experiences available onboard. Three full-service bars with highly talented bartenders kept the more than 600 guests from getting too thirsty, by preparing each of the four finalist cocktails and whatever else they desired.

The guests, including finalists and industry colleagues, were given an opportunity to vote for their favourite cocktail in a new People’s Choice Award. As they arrived, guests were served samples of each of the four finalist cocktails before they made their selection via iPads. The winning cocktail was again the BACARDÍ Caribbean Hideaway by Adri Ford. With plenty of food to graze upon, ample space on the dance floor and a DJ to keep everyone moving, guests enjoyed themselves thoroughly – with many heading for the door only after the house lights came on.

“This competition has always been about show-casing new talent and this year we’ve rewarded more chefs and bartenders onboard cruise ships and ferries than ever before. I’m immensely proud to look back over the last eight years at what we and our cruise partners have achieved and to see new talent like Adri emerging and receiving the acco-lades she deserves,” said Zachary Sulkes, Regional Manager, BACARDÍ Travel Retail Americas.

Repeat winfor Carnival’s Adri Ford at BACARDÍ’s 8th Cruise Competition

On behalf of winner Alfredo Marzi, Princess Cruises’ Franz Rom (right) and Peter Tobler (third from right) accept the BACARDÍ Chef of the Year award from Zachary Sulkes, Regional Manager, BACARDÍ Travel Retail Americas (left) and The Forge Restaurant’s Executive Chef Dewey LoSasso

Adri Ford was named BACARDÍ Bartender of the Year for the second consective year


REgIONAL REPORT

MasseysProduction_Layout 1 12-03-05 10:34 AM Page 1

One of the most efficient ways to gain insight into any field of commerce is to speak with one of its veterans. Swiss native Peter Tobler has been with Princess Cruises for the past

eight years and has worked with the cruise line sector for more than 30. He presided over the Marine Hotel Association’s (MHA) Board of Directors for two years in 2010 and 2011 during a busy time when the Associa-tion celebrated its 25th anniversary and held its first ever European event in Barcelona

– a great success. As of press time, Tobler is Chairman of the MHA and Vice President, Food and Beverage Operations at Princess Cruises. His successor will be announced at the MHA’s 2013 event April 21-23 at the

Peabody Hotel in Orlando.We caught up with Tobler recently, as

he settled in after a well-deserved holiday. Though he may have been back in the office for mere few days, he was well-prepared for our interview, highlighting a number of prevalent food movements that will shape the way cruise line passengers dine onboard today and in the future.

Following the spice route“With the ongoing diversification of culture here in North America, comes a diver-sification in food and the integration of global flavors into North American cuisines,” says Tobler. “This can be seen radiating out from some of the more cosmopolitan cities like Miami, Los Angeles, New York and Vancouver – which are prime examples of places where Latin, Mediterranean and Asian cultures have influenced cuisines. These new flavor profiles have blended with the traditional, creating new hybrid styles of food preparation.”

According to Tobler, more and more Americans are becoming attracted to the adventure of experiencing bold and sophis-ticated flavors that were at one time reserved for an adventurous few. He points to history and as parallel to this current-day phenom-enon. Interestingly, it is the countries along the “spice routes” of antiquity (maritime spice trading routes throughout the Indian Ocean, stretching east as far as Vietnam and Japan, and reaching west to the Mediterranean

through Persia, Arabia and the Red Sea) that are leading the charge in this awakening of the North American palate.

From the Mediterranean, he says, we have learned to enjoy wheat-based cuisines and use olive oils in place of lard. The Asian subcontinent sends rice and fresh, fragrant spices like curry and tandoori - adding depth and color to our table - while China and Southeast Asia contribute traditions of coconut, tamarind and many more aromatic herbs and peppers.

In a recent report by CruiseCritic.com featuring the top nine alternative restaurants in the onboard the world’s cruise ships, three feature cuisines of ‘spice route’ descent. Aza-mara’s Aqualina restaurant, led by Executive Chef Robert van Rijsbergen, has a menu inspired by the coastal cuisines of Italy, Greece, France, Spain and northern Africa. At Oceania Cruises’ Red Ginger restaurant, Master Chef Jacques Pepin offers contempo-rary interpretations of Asian classics, such as claypot caramelized chicken or miso-glazed seabass. Also making the exclusive list were Crystal Cruises’ two culinary attractions, Silk Road and The Sushi Bar. Here Nobu Matsuhisa, creator of the world-renowned Matsuhisa restaurant in Los Angeles and many other fine dining establishments, pres-ents guests his signature Japanese cuisine with an international flair.

This directional shift towards Mediter-ranean and Middle Eastern Asian cooking styles, says Tobler, has expanded outward

PAX International’s Maryann Simson talks trends with Vice President, Food & Beverage Operations for Princess Cruises and active MHA Board Member, Peter Tobler

Peter Tobler, MHA Chair and Vice President, Food and Beverage Operations at Princess Cruises


INdusTRy INTERvIEw

Street fOOd

spice and all thingS nice


“No one had ever thought of it before, buttheir answer was very encouraging,” he said.

Once the two sides agreed to go aheadwith the arrangement, RAK began the lengthyprocess of adapting and testing its computerreservation system to adapt to Etihad’s. Thisoccurred at the time the larger carrier was alsochanging its own CRS from the SITA systemto Sabre. Work is still continuing, and Etihadplans a switchover to Sabre next year.

Brayford and RAK Airways were not theonly ones excited at the new partnership.

“This is the first time Etihad Airways willhave its EY code on a domestic UAE flightwhich is an exciting milestone for us,” said theairline’s CEO James Hogan, on the October3 inauguration of the flight. “We look forwardto welcoming travelers through Abu Dhabi andonto international flights across the Etihad Air-ways network.”

Once Etihad completed an operationalaudit on RAK, the task was then to convincepassengers to forego the freeway linking thetwo emirates by about three hours drive andopting for a flight that is scheduled for 45 min-utes, but is often completed in 25 minutes, saidBrayford.

But as it turns out, Brayford said many res-idents of the Emirates might find that aneasier choice than one would think. Com-muting the busy freeways in a fast growingregion has brought increased traffic to theUAE’s highway system. Brayford says delayson the Emirates’ main thoroughfares havebecome more frequent. Soon when RAK Air-ways expands the service to daily flights, andlater to flights twice daily, the frequency willbe a vital selling tool.

“Once we have a scheduled morning andevening flight next spring that will be a veryserious alternative to people taking theircars,” he said.

In the early fall, Brayford said many of thepassengers in the RKT-AUH route were usingthe flight and its short, one hour connectiontime to the Etihad Airways flight to Bangkok.Passengers departing the RAK Airways toAUH have also been boarding the Etihadflight to Manila.

On such a short flight, as RKT-AUH, cabinservice is limited to a sandwich box with amuffin, juice and water. RAK Airways’ catererout of RKT is Rakabela, part of the AlbertAbela group that operates catering and restau-

rant business in the UAE and Lebanon. Rak-abela is also under a 15-year concession con-tract to operate restaurants and coffee shopsat the airport. But if plans work out and thepromising tourist industry in the emirate con-tinues to grow, a new Rakabela airline-cater-ing kitchen has received approvals from the gov-ernment and could be built in the near future.

In the shadow of the scenic Hajar moun-tains, Ras Al Khaimah has a climate andtourism dynamic different from much of therest of the UAE. Its slower pace and unspoiledbeaches have been beckoning development inrecent years. Among the notable propertiesthat have located in the emirate, Brayfordlisted the Banyan Tree Wadi Hotel and theHilton Resort or Cove Rotana among sevento eight major properties. In the first quar-ter of next year, Brayford added that the Wal-dorf Astoria will open “a most amazing look-ing property” that will bring a clientele thatRAK Airways is planning to cater to.

“We are gearing up for that, because webelieve the sort of people who stay at theWaldorf will not be coming in on charterflights, but coming here as premium travel-ers on scheduled service,” he said.

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PAX_NOVDEC12_PAX Magazine 12-11-09 1:47 PM Page 21

from the kitchens of the Master Chefs and blended neatly with a number of other food movements sweeping North America. Heightened nutritional awareness, preference for organic or locally sourced ingredients and even the hype around ‘street food’ have all helped cast light upon the merits of ‘spice route’ cuisine.

Changing perspectives“The fresh and spicy flavors of Vietnam, Thai-land and Korea will provide a new twist to American comfort food,” Tobler says. “And it will certainly help in terms of moving towards healthier dining options as Asian food is, to a large degree, prepared using what is grown locally.”

In 2012, the International Food Infor-mation Council presented the findings of a Health and Food Survey measuring U.S. consumer attitudes towards food safety, nutrition and health. The report showed that half of the people polled found it easier to do their income taxes than to make healthy food choices. The study also found that more than half of Americans (55%) are trying to lose weight, while 67% are trying to reduce fat in their diets, 78% have taken steps to reduce intake of sodium and 51% say they are trying to limit or avoid sugars. In addition to

weight loss and nutritional health issues, the sustainability of food products is becoming increasingly important to American consum-ers, with 41% of those polled saying they like to purchase products advertised as ‘local’.

“The desire to control carbohydrate, sodium and sugar intake is more common today. This will undoubtedly give legs to another trend where we are seeing veg-

etables move into the centre of the plate. They are no longer just a side, but an integrated and essential part of the meal experience. Many families in the United States are experimenting with the ‘meatless Monday’ idea and people are finding new ways to cook their vegetables with the goal of preserving their natural flavor and nutrients,” says Tobler. “Gluten-free products are seeing a rise in popularity as well. But for those still enjoying their breads, we have an exciting move towards artisan loaves and rolls, pita bread, naan bread and many others. On the beverage side we will see more local craft beers, ciders, micro distilled liquors and smoothies made from exotic fruits.”

Though these trends may be further devel-oped in the land-based consumer arena of hotels, restaurants and supermarkets - evi-dence of their transference into the cruise line sector can be found amongst the exhibitor displays at this year’s MHA gathering in Orlando.

“There are a number of vendors that recently joined MHA which are very focused on today’s trends,” Tobler says. “Many are promoting gluten-free products, fresh pro-duce and herbs and spices from around the world. It is very exciting to see such variety.”

An increasing number of consumers prefer to purchase food products advertised as ‘local’


INdusTRy INTERvIEw

Food trend watchers have their nose to the air and their fingers on the pulse of the consuming public, and what they have been finding over the past year is a distinctly spicy mix of the exotic and the deliciously distinct flavors from the four

corners of the world. Fusions and spice blends were in the tea leaves read by Dr. Mark

Anthony, Technical Editor of Food Processing magazine in February of last year, when he wrote the publication’s annual Flavor Trends story that predicted food shoppers would be picking up cracked peppers, chili lime, chipotlé and jalapeño flavored products from grocery and specialty stores.

Manufacturers responded. Spice giant McCormick & Company in the past year turned out a number of new products – seasonings with Tuscan, Cuban, Moroccan and Southwest flavors.

What’s in store for the year ahead? Food Processing has hinted that like the Mayan Calendar craze that ended in 2012, the consumer senti-ment may be shifting slightly from ethnic to some much less exotic.

“Any serious prediction of 2013 food and ingredient trends has to acknowledge the 900-pound gorilla in the room (even he’s put on weight).” Anthony writes. “We still suffer from an epidemic of obesity that continues to grow and place an increasing health care burden on our economy.”

Will the 2013 consumer be falling away from their search for the hottest ethnic flavor in favor of probiotic, glucose control and other complex nutrient-enhanced products? Not entirely, said Anthony. Peru was the 2012 World Travel Awards Leading Culinary Destina-tion for the year. As well, curried dishes and Southeast Asian cuisines continued to score points with trend watchers for 2013.

Old and new members of the Marine Hotel Association also watch the food trends. At this year’s Annual Conference, several will be bringing products, manning stands or walking aisles networking and making connections with potential customers.

Straight from the seaSeafood lends itself well to ethnic flavors, as the products of a couple companies can attest. One of the newest members of the MHA is Seattle-based Alaskan Leader Seafoods. The company has a fleet of fishing boats that pull more than 20,000 tons of Alaskan cod over the rail by hook and line (in a practice known as long-lining) in a given

year. Seafood Watch and The Monterrey Bay Aquarium recognize the method as a “Best Catch” practice for sustainable fisheries in Alaska.

Each individual codfish is processed immediately, frozen to 15 degrees below zero within 30 minutes and sold around the world. Companies from Japan, Europe and the United States are some of Alaskan Leader’s biggest buyers.

This year, the company will be launching a new boat, and seeking new customers for its line of marinated codfish dinners that can be taken from freezer to plate in approximately half an hour. Alaskan Leader works with several spice companies to develop their Oven Ready line in nine exotic flavors from Tuscan to Teriyaki and Mes-quite to Mornay White.

The flavors have caught the attention of grocery chains, but Alas-kan Leader is also looking for distributors to bring the products to cruise lines, said Keith Singleton, Retail and Food Service Sales at Alaskan Leader.

“We are really excited about being a new member,” Singleton told PAX International. “And we know the marine hospitality business is something we’ve been keeping a keen eye on now, and that we need to invest some resources.”

The company, owned by six fishing families in Alaska, is also investing resources into its fleet of ships. This year, it will launch the Northern Leader, a 184-footer built for fuel efficiency and equipped with a state-of-the-art Z-drive propulsion into the Alaskan cod fishery sometime in May.

Another company processing seafood designed for ease of use in the kitchen is Clearwater Seafoods, a Nova Scotia based supplier that

EnticinglyA heady mix of authentic spices and exotic fruits to create the flavors of the world was a big food trend in the past year, and promises to stay that way by RICK LUNDSTROM

ETHNIC

Asian Stir Fry is one of the many flavors of a new line of marinated

cod from Alaskan Leader a Seattle seafood company

Here, Clearwater Seafood’s Split Lobster

is prepared Thai style


ETHNIC FLAVORS

For the last 10 years, Distribution and Service (DSI) has built a rep-utation of excellence in the travel catering sector. By helping guidecustomers through the process of importing and U.S. distribution,DSI can ensure on-time delivery of frozen and dry goods acrossNorth America.

This know-how means that for DSI’s airline, cruise line and rail cus-tomers, sourcing can be done on a global level and brought intothe United States, without hassle. A five million cubic foot ware-house on the East Coast and a three million cubic foot warehouseon the West Coast are ready night or day to receive your freightand push it forward quickly and safely. Whether your shipment isa full load or a single pallet, you can rest assure that you have aqualified team of operational experts who will work around theclock to protect, transport and deliver your frozen and dry goods.

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Fax: (703) 267-9615

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Source Globally... Deliver Locally!

has been selling its luxury catch to restaurants and specialty dining areas on cruise lines for more than 10 years.

Of particular popularity with the cruise lines are Clear-water split lobsters which contain one half tail as well as the meat of one claw and knuckle placed in the body cavity. What the customer receives is a “chef ready” product that can be cooked in a variety of temperatures and methods. Clearwater’s Corporate Chef, Stephan Czapalay has devel-oped many split lobster recipes, including a curried lobster, miso-glazed lobster and Thai style lobster.

The product fits well into a cruise line’s philosophy to encourage passengers to make use of the many specialty restaurants now on board a modern ship.

“Over the past year, we have noticed an increased interest in many of our products, as the cruise line industry shifts from a higher upfront cost model to a focus in onboard-spending maximization,” says Czapalay. “This shift has contributed to the growth in popularity of our premium seafood products as they are well suited for specialty dining restaurants and as add-on menu items.”

As appealing as the ethnic dish needs to be to the palate, it should also be pleasing to the eye. Teaming the exotic flavors of Morocco with a line of stylish products designed to simulate the slow cook the home-style tajine recipes is the latest line of Revolution products from the French company, Revol.

Revol has made a modern version of the of the tajine cooking products that can be used in ovens and microwaves as well as flame induction, designed for buffet use. Soon, the company hopes to have the signature dome lids gracing the dining areas in cruise lines where passengers search for a taste of North Africa or an exotic look for a more common dish or as a handy tool for an induction buffet presentation.

“Today, the tajine is considered as a trendy and designed piece for ethnic family-style food,” said Anne Valette, Vice President of Sales and Marketing at Revol. “And you can actually cook about everything with it.”

Tajine products of Revol’s Revolution line call up images of old Morocco


ETHNIC FLAVORS

Lauren Brunetti takes a close look at products and services that enhance the enjoyment of a cruise ship holiday and make guests feel as comfortable as possible in their home away from home

When a passenger swipes their key and unlocks the door to the stateroom for the first time, a number of elements combine to form a first impression. The evaluation usually begins with a quick glance around

the room, and eventually moves on to the finer details. When it comes to being satisfied and happy with their new home

away from home, every passenger has a common desire: they long for a lasting impression - one that is filled with comfort.

Companies with their roots deep in the hospitality trades have grown alongside the cruise lines, transferring knowledge from their experience with hotels and resorts. Many of those companies will be under one roof again this year, when they meet at the Marine Hotel Association Conference and Trade Show.

Dade PaperFamily-owned and operated and headquartered in Miami, Dade Paper distributes foodservice disposables and janitorial supplies worldwide. The company has nine branch locations in the Eastern United States and Puerto Rico, along with several distribution points strategically located near ports of call. Dade Paper is a veteran in the cruise line industry; it has been in business for nearly 75 years and also has more than 1,000 employees.

Andy Baltzell, Miami Branch Manager at Dade Paper, told PAX International that the company has been doing business with Carnival Cruise Lines since the 1970’s and now, more than 170 ships carry

the company’s products including Royal Caribbean International, Norwegian Cruise Line, Carnival Cruise Lines, and more.

Being independently owned, the company is able to make decisions quickly, set up distribution centers where needed, and also offer an extremely diverse product line, Baltzell said.

Dade Paper has a strong focus on sustainability and makes it their mission to offer environmentally preferable products through their Greensafe Program, a comprehensive customer service solution that is designed to help businesses identify, understand and fulfill their green cleaning and green foodservice supply needs. “The customers rely on us to pre-screen these items for them and make recommen-dations,” he said.

When asked about the biggest challenges the company faces when it comes to supplying their products to their cruise line customers, Baltzell said the biggest challenge is delivering large quantities of products to “moving targets” with changing schedules, ports and dynamic needs. “But, because of our size and reach, we can keep adequate inventories that can be moved from place to place on a moment’s notice.”

Keeping up withcomfort


guEsT cOmfORT

Dade Paper distributes foodservice disposables and janitorial supplies worldwide

Concept Amenities Pax International also caught up with Concept Amenities, a family business that has become one of the world’s leading creators and suppliers of bath and body products for the hotel and hospitality industry.

To meet the growing environmental needs of their customers, the company has developed a strong environmental platform, said Gary Coward, Senior Vice President at Concept Amenities. “Our commit-ment to minimizing waste and developing eco-friendly products has allowed cruise lines to become more sustainable and environmentally friendly,” Coward said.

Concept Amenities’ ERP’s (Environmentally Responsible Prod-ucts) are created from biodegradable materials and are designed to decompose in landfills.

The company became involved in the cruise sector approximately 15 years ago when P&O Cruises invited the company to bid on the supply of soaps and shampoos for their ships. Concept Amenities produced a range named Eco Marine. P&O was very happy with the brand and Concept Amenities won the contract. To this day, this product is still supplied to P&O Cruises.

“We have some great ranges that have lasted a long time; I think it’s a combination of design along with the use of quality ingredients in our products,” Coward said.

Concept Amenities also has a long history with supplying luxury Lotus Spa soap to Princess Cruises, a special formulation that ties in with the full treatment from Lotus Spa’s. “We have been supplying Lotus Spa soap to Princess Cruises for eight years, we have sold over 30 million soap bars and that means the guest experience has been very positive,” said Coward.

Coward went on to explain that even though the cruise lines are constantly concerned with price, they are also looking to have value added products to improve guest perception. “Our challenge is to provide the best guest experience when using our amenities; with a high-guest perceived value through dynamic packaging and design all within the customers budget.”

Linen ConnectA veteran in the industry, Linen Connect has been in textiles supply since 1968. “Our group is diverse and involved in markets ranging from fabrics, to commodities and contract, to hospitality,” explains Vikas Shah, Director of Linen Connect. The company is now one of Europe’s premier providers of hospitality linen, which covers the full range of bed, bath, kitchen and table textiles.

Similar to the other companies, Shah says that linen and onboard textiles are fundamental when it comes to shaping a passenger’s

experience. “Linen is a key part of the overall hospitality guest experi-ence, and that is true whether you consider a restaurant table, hotel bed, or cruise line bathroom. It’s absolutely essential to get this part right. We work very hard to develop products which help enhance our customer’s guest experiences, and also which meet the zeitgeist’ that the consumer will demand.”

Shah also noted that when it comes to keeping up with the trends within the linen and textile industry, it can sometimes be difficult since they are not ‘fashion’ led, and the innovation cycle is much longer. “We work with suppliers around the world, con-sultants and academics to really get a good deep understanding of what the market wants, it’s important that alongside delivering the right product ‘now’, we also have the right offering for what’s next,” he explains.

Venus GroupRelatively new to the industry, Venus has only just begun to market to cruise lines in the past two years. “Since we are a global company servicing hotels and resorts worldwide it seems such a great new market for us,” says Dan Harper, Vice President of Sales Hospitality Division at Venus Group.

Venus Group has become well-established in the institutional and hospitality sectors, and according to Harper, travelers visiting the five-star hotels in which Venus linens are featured have been requesting those items for home use as well. The company is now developing ways to translate that interest from their hotel linens into a line of offerings for consumer purchase at retail.

“Since we first started selling laundries we now own our own mills in India and have joint ventures with other companies in many countries. Our products (primarily textiles) range from the highest quality sheets, terry and table linen used by 5-star hotels to bar towels in the lounge,” Harper told PAX International.

With their global presence and partnership with major companies in technology and fabric development, including Milliken, Harper says this gives Venus Group several advantages, including superior quality with each and every item, in addition to on time deliveries.

“Our partnership with Milliken allows us to manufacture here in the USA the finest poly table linen available. Owning our own terry mills in India provide the flexibility to design, develop and test all our terry items,” he explained.

According to Harper, keeping up with industry trends is important to the company’s in-house design team because they need to con-stantly be aware about what is new and what is not. “This knowledge ensures that our customers and the passengers will enjoy and their stay and be more comfortable,” he said.

To meet the growing environmental needs of their customers, Concept Amenities has developed a strong environmental platform


guEsT cOmfORT

Ocean’s Finest Group salutes the MHA for its out-standing support for the Marine and Hotel Industryand its most successful charitable efforts.

Visit us at MHA Orlando: Stands 507, 509, 511

Project8_Layout 1 13-03-22 3:09 PM Page 1

Plenty of paperLogistically, Sofidel America, a major supplier of paper and paper dispensers to the cruise line industry, couldn’t be in a better location; the company’s largest manufacturing facility is located only a few hours from the largest cruise line ports in the United States.

The company began working in the indus-try by solicitation to the entire cruise industry simultaneously, with its innovative Double Layer Bath tissue, which was designed specifi-cally to work well in the vacuum sewerage systems on the cruise ships.

Today, Sofidel products can be found on just about all of the U.S. based cruise ships with an additional international presence, said David Shapiro, Senior V.P. of Sales and Marketing.

Sofidel was the first company world-wide in the tissue paper sector to become a member of WWF’s International Climate Savers program, which is based on the vol-untary reduction in CO2 emissions through the adoption of innovative strategies and technologies.“At Sofidel America, sustain-ability is part of our every day operations and the group is constantly looking for new ways to preserve the environment,” said Shapiro.

One of the company’s most popular offer-ings is their Heavenly Choice® Double Layer tissue and towel line. Exclusive to Sofidel America, this range is extremely dispersible and biodegradable, allowing it to break down quickly in a ship’s toilet vacuum system. “This product line is made from heavy base weight tissue in a unique manufacturing process that offers the same look, strength softness and functionality of a two-ply tissue - but at a substantial value to cruise line operators,” Shapiro said.

Leading the wayAfter experiencing a long history of being successful within the hospitality sector, Drapes 4 Show entered the cruise line industry 15 years ago, with products that are suited for every part of the ship - including outdoor and indoor textile, in addition to food and beverage linen.

Headquartered in Los Angeles among the lush beaches and exciting nightlife, this location actually offers several advantages for the company, said Jason Honigberg, President and CEO of Drapes 4 Show. “Textiles used to be an extremely major part of the Southern California economy. There is a large pool of extremely talented people that are eager to work after losing work to overseas garment factories. These wonderful people bring an emphasis on quality, product innovation, and flexibility in production. In an environment where turnover is measured in months, we have production people that have been with us for decades.”

According to Honigberg, the quality of textile fabric has the ability to greatly impact a passenger’s experience, and for many, sometimes that impact only occurs when there is a poor texture or quality involved. “Passengers on the cruise ship are there for escape and relaxation. Should our textile products interrupt their journey of peace and fun, the impact would be substantial and quite negative,” he said.

Drapes 4 Show chooses to invest its profits and efforts into their manufacturing processes. While marketing and sales efforts are important, the company believes that investments in production serve their customers (and themselves) better, by making sure they operate in the most efficient manner possible. In turn, this helps Drapes 4 Show deliver a cost effective quality product that is on time and as ordered.

“Our success does not come from finding the cheapest place to have something made or how to cut corners on our products. The variety of products, quality, and our timely service quickly built a relationship that has survived many changes within their organization and the industry,” Honigberg added.

MHA is the only tradeshow (relating to the hospitality industry) that Drapes 4 Show attends, and according to Honigberg, it’s simply because it is the only event where value is truly received by an exhibitor. “We have found the Marine Hotel Association to be a wonderful close knit community of suppliers and customers that work together for the common goal of providing a great experience for the cruise line’s guests. We are excited to come back again this year.”

Jason Honigberg, President and CEO of Drapes 4 Show

One of Sofidel America’s most popular offerings, Heavenly Choice® Double

Layer tissue and towel products


guEsT cOmfORT

Ocean’s Finest Group salutes the MHA for its out-standing support for the Marine and Hotel Industryand its most successful charitable efforts.

Visit us at MHA Orlando: Stands 507, 509, 511

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One enduring myth about going on a cruise is that a passenger will do nothing but eat (it is their vacation after all). Even though yes, most cruise lines do ensure that a passenger will never go hungry, at the same time, cruise lines are also making a conscious effort to have options available that satisfy nearly every kind of eater - including those who want to make healthy choices. Now more than ever before, cruise food is mirroring healthier culinary trends and as a result, suppliers around the globe are making sure their products cater to this demand.

Dressed for successWith their entire product offering based on the nutritional concepts of the ‘Mediterranean diet’, it is no wonder that Papadimitriou has earned the confidence of consumers in domestic and international markets around the globe.

Papadimitriou is a family-run company that was established in 1938 and at the present time, it is one of the largest companies in food processing within southern Greece. The company is also known as the leading balsamic vinegar brand within the region as well.

Papadimitriou started supplying airlines in 2011 with their range of vinaigrettes in miniature bottles and sachets and now, is looking to

break into the cruise line sector as well. “There was a specific demand for Greek extra-virgin olive oil (EVOO) and vinaigrettes in minia-tures from Aegean and Olympic Airlines and that’s how we entered the market. We are also well-established in the retail market, with exports in 28 countries around the world,” Christos Papadimitriou, CEO of Papadimitriou told PAX International.

The concept of ‘clean eating’ and producing products that contain healthy ingredients is something that Papadimitriou takes very seri-ously. “Eating healthy, in any given occasion, is not debatable for us. It is a one way road for quality living,” he explains.

Papadimitriou’s premises are advantageously situated in a loca-tion that is famous for its olive oil – Kalamata, Greece. This location enables the company to source the highest quality EVOO directly from the farmers, which in turn, offers more flavor and the ability to use healthy ingredients. “Our focus is on producing healthy products that also taste great, and originate from our local agricultural produce. This way we achieve three goals: good health, a fine food experience and a boost to the local economy.”

Papadimitriou’s Kalamata Balsamic Vinegar is a pure, natural product, originating solely from sun-dried grapes of southern Pelo-ponnesian vineyards. It is also based on a traditional Greek recipe

Christos Papadimitriou, CEO of Papadimitriou Papadimitriou’s entire product offering is based on the nutritional concepts of the ‘Mediterranean diet’

PAX International takes a look at how the general population’s growing awareness of healthy food and special dietary restrictions is shaping the menu options within the cruise line industry today by Lauren Brunetti

Eating clean and green


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for sweet, dark vinegar. The recipe also contains only 15 calories per tablespoon, with no added sugar and is even rich in antioxidants.

“We are widely known for our range of clean label balsamic vinegars - they contain no sulfites, caramel (E150) or preservatives and it is also gluten free,” he said.

Papadimitriou is currently introducing a new organic range of vinaigrettes called the Kalamata Papadimitriou organic range. The new vinaigrettes include extra virgin olive oil, EVOO and balsamic vinegar, EVOO and wine vinegar, EVOO and lemon juice, and more.

All of Papadimitriou’s organic products are certified by Biohellas in accordance with international EU, USDA and NOP standards.

Going gluten freeSeveral years ago, Udi’s Gluten Free Certified Master Baker, Chadwick White was asked by a friend with celiac disease to create good-tasting gluten free bread. Unimpressed with what was on the market, he was determined to create a superior recipe. Inspired, White and his team of skilled bakers applied artisan-baking techniques and ultimately created the secret recipe for Udi’s Gluten Free Foods.

With freshly baked loaves in hand, they presented the soft and moist gluten free bread to founder Udi Baron and his business partners. Upon first bite, the team was convinced White had suc-cessfully combined the perfect ingredients for what is now known as the company’s signature white sandwich bread.

Only a few years later, Udi’s Gluten Free products are available in more than 15,000 stores, including Hawaii and onboard several cruise lines as well; Udi’s first partner was Royal Caribbean and others such as Disney Cruise Lines now offer Udi’s Gluten Free products

aboard their ships. Gluten is a protein primarily found in wheat, rye, barley and other

wheat related grains such as spelt. It gives dough elasticity, helping it rise and maintain its shape and chewy texture. The most common products that contain gluten are bread, pasta, cereal, cake, cookies, pizza, and beer. Meanwhile, hidden offenders that may contain glu-ten are wheat-based ingredients such as maltodextrin, flavorings or emulsifiers, soy sauce, salad dressings, and soups.

“Late last year, we realized there was a significant opportunity to help cruise lines improve their gluten free offering. Cruises are about creating an experience but there was a huge “experience gap” for people who need to live gluten free. Providing ‘cruisers’ with breads,

Udi’s Gluten Free signature white sandwich bread


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bagels, cookies and other Udi’s products allows them to have the same experience without feeling left out at mealtime, which can be 24/7 on a cruise ship,” explains Denise Sirovatka, Vice President of Marketing at Udi’s Gluten Free.

Many of Udi’s products are individually wrapped, which aid foodservice operators with inventory control and the prevention of cross contamination.

According to Sirovatka, people eat gluten free for a variety of reasons, including celiac disease, gluten intolerance, for overall health, and for other medical conditions like autism, ADHD, Rheu-matoid Arthritis, and IBS. There is no known cure for celiac disease or gluten intolerance, though strict adherence to a gluten free diet restores health.

“Today, we’re focusing on perfecting classic foods first and then enhancing those with additional flavor varieties and nutritional benefits. As the category grows and demand increases, we anticipate more specialized products that help gluten free consumers lead a full and seamless lifestyle without eliminating favorite foods and snacks from their diet,” she added.

In addition to being gluten free, Udi’s products are also kosher, Non-GMO Project verified, whole grain-indicated by the Whole Grain Council, and soy, dairy, and nut free (this varies by product).

Family tiesWith healthy snacks being the hub of their focus, PARTNERS, a family-owned, all-natural foods manufacturer based in Kent, Wash-ington offers over forty different varieties of natural crackers, cookies, and granola within multiple brand names.

“PARTNERS was founded in 1992, when my mother, Marian Har-ris, realized she had a hit with the all natural gourmet crackers she made for her restaurants. She whipped up a batch, bagged them up, and visited eight different stores in one day. All eight stores followed up with an order and PARTNERS, ‘A Tasteful Choice Company’ was then born,” explains Cara Figgins, Vice President of PARTNERS.

Figgins said that in particular, on-the-go passengers are looking for healthier options now more than ever. “The new trend is all natural, healthier for you snacks that contain fewer ingredients, less sugar and no hydrogenated oils,” she said. “Every day, more people are paying close attention to the type of food they choose to consume. People are looking for all natural, organic foods that are made with ingredients they can trust.”

PARTNERS’ most popular item within the travel catering industry is their Olive Oil & Sea Salt hors d’oeuvre crackers, which are often featured on fruit and deli trays. “As with all our products, our hors d’oeuvre crackers are made with all natural ingredients, are certified kosher, and contain no hydrogenated oils or preservatives. They are also only 50 calories per 15g serving,” she said.

Another popular product for healthy snacking is PARTNERS’ Get Movin’ Chocolate Vanilla Swirl snack pack cookies. Shaped like a cracker and sweet like a cookie, the crispy treats are available in 28g single serving size packs. They also contain only 120 calories per bag, and satisfy a passenger’s sweet tooth without any artificial flavors, sweeteners, or colors. “The cruise lines and airlines are always making an effort to offer high quality products in addition to being healthy. As consumers gain more awareness of healthier eating, they will expect to see a wider range of healthy options available while traveling,” Figgins said. “Passengers are looking for healthier choices, especially when snacking, and are much more aware of the ingredients they are putting into their bodies.”

According to Figgins, organic and gluten-free snacks are gaining popularity as well - and this is due to more consumers being aware of gluten allergies, while others simply choose to eat organic and gluten-free products as a dietary alternative.

PARTNERS is in the middle of launching a new gluten-free line of gourmet crackers called, Free for All Kitchen. These gluten-free crackers will be made with a combination of ancient grains, such as amaranth, millet, and quinoa, instead of using typical rice based ingredients. Free for All Kitchen gluten-free crackers will be available in three delicious flavors starting June 1, 2013.

From humble beginningsIn 1976, entrepreneurs John Risley and Colin MacDonald started Clearwater Seafoods as a lobster distributor out of their pickup truck in Halifax, Nova Scotia. Today, the company is a leading harvester, processor and marketer of sustainably-sourced seafood, supplying its products to wholesalers, retailers and food service distributors throughout the world. From humble beginnings, Clearwater has evolved into a global company that supplies eco-certified seafood, including scallops, lobster, clams, coldwater shrimp and crab.

“All of our products are well suited for the cruise line industry. As a provider of premium and eco-certified seafood products, we cater to all types of cruise lines. Many of the mainstream cruise lines will use our products as features in their specialty restaurants or as add-on items. Some of our new value-added products like Bacon Wrapped

PARTNERS President, Marian Harris with her children and Vice President’s, Greg Maestretti and Cara Figgins

Get Movin’ Chocolate Vanilla Swirl cookies satisfy a passenger’s sweet tooth without any artificial flavors,

sweeteners, or colors


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Scallops and Scallops & Sauce are a great fit for traditional onboard dining. While many of the luxury cruise lines gravitate toward our products for their premium nature and convenient formats,” said Andrew Fisher, US National Account Manager at Clearwater Seafoods.

As a result of seafood being an excellent source of Omega-3, everyone can benefit from adding seafood to their diets, Fisher said. Scientific studies have also shown the benefits of Omega-3’s from pre-natal through to seniors for brain and visual function to heart health. “As polyunsaturated fatty acids, Omega-3’s cannot be synthe-sized by the human body, and must be obtained from the food we eat - making seafood an excellent choice. Two of the main Omega-3 fatty acids - EPA and DHA are both found in seafood,” he explains.

Global fish and seafood consumption is growing, Fisher said. Clearwater is also seeing a growing awareness for sustainable sea-food which is causing consumers to seek wild, eco-certified seafood options, like many of Clearwater’s products.

Clearwater’s raw lobster meat continues to be a favorite among cruise lines; the company uses a specialized high pressure extraction process to produce it, which releases the meat from the shell while keeping the same appearance as live lobster. The end result is a ‘chef ready’ product, ideal for quick and easy preparation, without cooking and shucking live lobster. “Our raw lobster meat comes in a variety of formats including several shell-on and shell-off options. Health wise, lobster is an excellent source of Omega-3, is also fat-free, saturated fat-free and considered a high source of protein,” Fisher said.

Another industry favorite is Clearwater’s fresh-frozen Sea and Patagonian Scallops, which are harvested onboard the company’s vessels and are individually frozen within an hour of catch locking

Scallops are healthy; they are high in Omega-3, fat-free, saturated fat-free and considered a high source of protein

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in freshness, flavor, tender texture and product purity. According to Fisher, you won’t find a fresher, purer scallop anywhere – and their benefits don’t stop there, scallops are also healthy; they are high in Omega-3, fat-free, saturated fat-free and considered a high source of protein.

The taste of sweetnessAccording to Jillian Hillard, Marketing Manager at PreGel AMERICA, there needs to be a greater education on what is healthy, what is natural and what ingredients are in the b2b sector and consumer community.

“For example, we use guar gum as a stabilizing agent and it’s a part of the guar bean - but people see a word they don’t know and assume it’s bad. At the end of the day, businesses need to choose products that reflect their needs,” she explains.

PreGel AMERICA is the U.S. division of PreGel, a global specialty dessert ingredient company that is headquartered in Reggio Emilia, Italy. PreGel stands globally as one of the largest manufacturers and distributors of ingredients for gelato, sorbetto, frozen yogurt, pastries and more, and has a presence on every continent.

“Our relationships with cruise lines began many years ago. In 2008, we recognized the importance of catering directly to specific silos within the industry and created a Key Accounts team – cruise lines were defined as one of the main areas to focus on,” Hillard said.

Hillard also noted that global foods and tastes are evolving and people are becoming more aware of the options out there. “In some cases they are healthy, but I believe an overall consciousness of what and how much is being consumed will be the trend,” she explains. In gelato’s case, it is a healthier version to standard American ice cream

Gelato is a healthier alternative to standard American ice cream and contains only milk or water, and not cream


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anuncio curva.indd 1 3/15/13 8:18 PM

since it contains only milk or water, and not cream. It also has less air incorporated so the product is denser and smaller amounts are usually consumed.

This past year, PreGel launched several new products, including new instant gelato and sorbetto mixes – Green Tea, Greek Yogurt, Brownie Batter –within the Super Sprint line, lemon, mango, orange and vanilla flavor mixes in their Fruittone and Caféttone Frozen Dessert and Beverage line, and a line of colorful paper cups for gelato and frozen yogurt – the YoCup and GSICup.

The company also launched Panini Gelato, a brand new concept for frozen dessert which involves creamy scoops of gelato or frozen yogurt being neatly spooned onto a golden, sweet bun combined with a savory or sweet Arabeschi® topping, and then lightly pressed to perfection using a state-of-the-art machine to create Panini Gelato.

“As a dessert ingredient manufacturer we have various product solutions that fit all types of dining – fine, casual, banquet and so forth. From our soft serve and pastry mixes to flavorings and bases for frozen desserts, our multifaceted lines complement all areas of dessert options found on cruise lines, especially because they are shelf stable.”

As a semi-finished ingredient manufacturer, PreGel has fro-zen yogurt, gelato and soft serve options available. However, it’s ultimately up to the end-user (and the remaining ingredients and dosages they use) to create the final dessert nutritionals, Hillard told PAX International. “We have a line of gelato and sorbetto mixes that have Splenda® so there’s no sugar added and BENEO, a fiber additive. We also have select pastes and compounds that are natural such as our pistachio and hazelnut pastes. We also have

products that are Kosher and Halal certified,” she explained. “When the mixes are made to our specifications they are frequently shown to be rich in vitamins and fiber. We work closely with our clients to help them arrive at a finished product that they can be proud of and that tastes good.”

This past year, PreGel launched several new products, including new instant gelato and sorbetto mixes in Green Tea, Greek Yogurt, and Brownie Batter


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Each year, the Marine Hotel Association welcomes many new member companies and trade show exhibitors, eager to learn more about what it takes to become cruise line sup-plier. Booths at this annual gathering are small, but this is

done with purpose, to create a friendly environment where all have a chance to mingle with the decision makers who attend. In Orlando 2013, like in all years past, first-timers and veteran attendees alike will set up shop to shake hands, offer samples and make connections that will shape the future of their businesses.

KeyImpact Sales & Systems Inc./Food BrokersRepresenting a myriad of fine food and non-food corporations from around the Unites States is KeyImpact Sales and Systems, Inc. (Key-Impact). Susi Withee, Distributor Business Manager for the company, tells PAX International that her full-service brokerage has but one goal, to be the best in the industry. With a portfolio of quality products from companies like Perdue, McCain, Dole, Chiquita, Campbell’s Soup Company, Cheesecake Factory, Bumble Bee, Kikkoman, Mission and ECO – the company feels they are well on their way.

“I have personally worked the MHA cruise show for years,” she reveals. “But KeyImpact has only attended in support of our suppli-ers. Our company decided it was time for us to become a member ourselves, so this will be our second year having our own booths and promoting those suppliers that would like some exposure. MHA is a top flight organization, enabling suppliers to meet with key decision-makers in a social environment where you can get to know them

personally.”Currently, KeyImpact

calls on all cruise lines in the Miami area and has established sales forces elsewhere around the country to address the needs of cruise lines at other ports. The com-pany’s cruise line division works closely with local

and national distributors to assist its partner suppliers in product approval for the cruise line channel, but does not take physical pos-session of the product at any point.

“We do the same thing a real estate agent does,” Withee explains. “We bring the buyer and seller together and help to negotiate a price. We work with our suppliers as if we are one of their own representa-tives and our dedicated cruise line department handles all the bids with the suppliers.”

Over the last several years KeyImpact has acquired a number of other brokerages with the goal of national coverage – something that until recently was quite uncommon in foodservice. Withee says that brokers have traditionally operated regionally or market by market. She thinks the cruise lines in particular have much to gain from the new trend towards national support as it can create consistency and transparency in terms of deliveries across a number of ports.

AMKO International AMKO Group, headquartered in Plainview, New York, was incorpo-rated in 2005 and in the beginning worked with a handful of domestic airlines. In the eight years since, the company has grown up into a global supplier of dinnerware, flatware and glassware products to various industry segments including airline and rail catering, hotels and foodservice. Now, the eager team at AMKO is excited at the prospect of proving to the cruise line industry that it is a supplier they can count on.

“We tackle all projects, regardless of their size, with the same pas-

Introducing four new exhibitors that will be participating at MHA Orlando 2013

by MARYANN SIMSON

Say hi to thenew guy

easyIntroducIng KIKKoman LIme Ponzu cItrus seasoned dressIng. WIth Its brIght, tangy fLavor, It’s IdeaL as a dIPPIng sauce, on saLads and grILLed foods and as a fLavor-boostIng “secret IngredIent” In recIPes of aLL KInds—asIan, LatIn and everythIng In betWeen.

Lime Ponzu

Kikkoman Lime Ponzu Citrus Seasoned Dressing is available to cruise lines through KeyImpact Sales

Susi Withee Distributor Business Manager at KeyImpact Sales and Systems (standing) with Sybil Lynch, bid coordinator


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1/4 PAGEe ve r y t as t e dese r ves t he bes t

We manufacture all our products ourselves, since 1939.www.papadim.com

rib roasts and chateaubriand to all the major airlines. Today James Calvetti Meats offers these high quality products and more to the travel industry, both nationally and overseas. Their high quality portion steaks along with their new Morgan Street Bistro line of meals are boarded at every major airport in the United States, thanks to an efficient and reliable distribution network that will serve the company well in its future dealings with the cruise lines.

Jamie and his team will be featuring their Morgan Street Bistro line of ready to cook, chef-prepared, frozen entrees for high volume food service

sion and drive,” says Ann Mottola, Vice President of Sales for AMKO Group. “Since we are a new company to the cruise sector, the challenge is in being recognized as a viable com-pany to partner with for cruise foodservice equipment. Our customers in other industries are aware of our capabilities and have confidence we can support their demands of product quality, products mix and timely deliveries.”

After learning about the MHA through various trade pub-lications, Mottola and her team decided to investigate whether membership and exhibition were right for them. Finding evidence of an organization benefitting both suppliers and operators through the sharing of information, educational and networking opportunities and a sense of camaraderie across its entire membership, they took the plunge.

“AMKO has been a long time supplier to the demand-ing foodservice and travel industry and we understand the essentials for partnership in this space,” Mottola explains.

“We work with our customers to offer cost savings without sacrificing the integrity of our product. Our reaction time is almost immediate because our great staff and factory dedica-tion to seamless logistics.”

Recently AMKO developed a new fine china dinnerware line to complement its existing product offering. This new line and the company’s many others, all of which are available in white porcelain and a creamy-white porcelain finish, will be on display April 21-23 at MHA Orlando.

James Calvetti MeatsJames Calvetti Meats will attend its first MHA Conference and Trade Show in 2013. Jamie Calvetti, second generation President of James Calvetti Meats, is optimistic that the presence of he and his team will open new doors for the growing company.

“We are an ideal partner for the cruise lines because we are an innovative and flexible company with a 39 year history of providing quality solutions for the fast-paced, high volume travel markets,” he told PAX International in a recent interview.

“My father started out as a supplier to the airlines in 1949 at Midway Airport in Chicago, which at the time was the busiest airport in the world.”

Jim Calvetti sold hand cut filets mignon, portioned prime

All of AMKO’s porcelain products are available in white porcelain and a creamy-white porcelain finish

A Porterhouse steak from James Calvetti Meats


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PLAN AHEAD FOR MHA BARCELONA AND ITCA ABU DHABIThe November/December 2013 edition of PAX International will be distributed at the highlyanticipated second installment of The Marine Hotel Association’s Barcelona Conference &Trade Show, taking place November 5-7. The same edition of our respected travel cateringindustry magazine will also be available to delegates attending the International TravelCatering Association’s Conference and Trade Show in Abu Dhabi, November 24-26.

Be a part of this exciting issue and reap the benefits of increased exposure to buyers in cruise catering, airline catering and passenger comfort.

For more information on cost-free editorial inclusion and comprehensivemarketing opportunities, please contact:

Maryann Simson Lauren [email protected] [email protected] 1-905-821-3344 ext. 31 1-905-821-3344 ext. 21

at the show. Complete meals are packaged in an innovative “oven-able” vacuum film which was recently released to the market by the DuPont and the Multivac Corporations. The meals go from the freezer directly into the oven for fast, efficient preparation. Calvetti’s Morgan Street Bistro products are geared toward the foodservice, direct to consumer and big box retail segments.

Natural Drinks Splashing in the pool all day beneath the hot Caribbean sun can make for thirsty work - and it’s no secret that people on vacation have been known to indulge in a fruity cocktail or two after a hard day’s rest. In the hope of finding inroads to the competitive cruise line beverage supply sector, and into the hands of cruise line passengers, Brazilian drink maker Natural Drinks will this year exhibit at MHA Orlando.

“We are very excited to present our new-est range of products at the MHA event in Orlando,” said Remco Donkersloot, Travel Channel Director for Natural Drinks, manu-facturer of Natural One Juices and the innovative Caipi One freshly frozen and chilled cocktails. “Modern and creative from the outset, Natural Drinks has set up its facilities in the heart of the Brazilian citriculture industry.”

Caipi One cocktails are prepared using fruits cultivated on land owned by the Natural Drinks Company in Brazil. After fruit is carefully selected based on quality

and ripeness, it is picked and processed without the use of preserva-tives. Cocktail flavours include the Caipirinha, a Brazilian favorite featuring cachaça made from the juice of still green sugarcane, the Caipiroska, a sweeter version of the Caipirinha, the Yellow Passion made with cachaça and passion fruit, and the White Sand, made with fresh coconut and vodka. Other flavors are also available and each one contains pieces of real fruit.

Caipi One cocktails are unabashedly flavourful and strong, featur-ing alcoholic contents of 10% to 14.8% depending on flavor. The drinks are packaged in sachets and frozen on the spot to preserve freshness. Serving a Caipi One cocktail is simple. After immersing the frozen sachet in luke-warm water to defrost, a cruise line bartender simply tears open the sachet along a perforated edge and pours it into glass, adding crushed ice if desired. At this show Natural Drinks will also

present its brand new ready to serve Bag in Box product range of both Caipi One cocktails and Natural One Juices.

In the travel sector, Caipi One cocktails have already been picked up by Brussels Airlines, which will begin serving them to business class passengers in May. The ready-to-serve drinks can also be enjoyed in the TAM VIP and GOL Airlines Smile airport lounges.

Caipi One cocktails are prepared using fruits cultivated on land owned by the Natural Drinks Company in Brazil


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Corporate sponsorship is one of the fastest-growing forms of market-ing for companies in the United States. At one time, the sponsor-

ship of sporting events, teams, festivals and parties was primarily an enterprise of large corporations with substantial bankrolls. Today, as the business landscape has changed, so too has this tradition. In addition to pur-veying great products, prices and services; supporting a popular event like a conference or trade show can lend prestige to the sponsor, increase visibility, and perhaps most impor-tantly – act as a show of goodwill towards the industry they are a part of.

“It’s good for everyone”In 1985 when a cruise line wanted to board products from Miller Brewing Company (now a joint venture of SABMiller and Mol-son) it would need to secure the product through a domestic distributor. This caused a number of headaches for cruise line opera-tors who were forced to pay both federal and state taxes on the beer. Additionally, domestic distributors are not inclined to deliver on weekends, which is frequently when ships

are at port to receive supplies.Ron Schroeder, Director of Travel Retail

& Leisure Team for MillerCoors, has been with the company since those days. In the mid-1980’s he began researching a better way to get the Miller Brewing Company brands onboard. He eventually did so, originating a scheme to deliver his brands duty free

through a network of ship chandlers. This strategy was developed after extensive market research and customer interviews to learn exactly how the system was worked and how it could be improved.

During these years of research and negoti-ations, numerous industry contacts suggested that Schroeder familiarize himself with the Marine Hotel Association (MHA). This new organization wanted to unite cruise lines and suppliers in the pursuit of common goals, but more importantly, they wanted to generate scholarships to help professionals in the industry further their education. This final point was one that made Schroeder really take note of MHA and want to get involved.

“Everybody mentioned the organization to me,” Schroeder recalled in a recent interview with PAX International. “When they had their first convention we sponsored a golf tourna-ment, which we have now sponsored for 27 years straight. From a social standpoint it’s good for everyone. We have golfers from the cruise lines, like officials and buyers, but we also have the people selling beer, blankets, bedding and buns. We get a great cross-reference of the industry and its fun with no

selling and no pressure.”The tournament still sells out nearly every

year and the MHA has flourished since the 1980’s, now boasting more than 300 member companies. Today Schroeder is an elected Board Member of the Association and he is proud of its continuing dedication to educa-tion in cruise line hospitality.

He recommends all members consider becoming more closely involved with the MHA’s efforts by supporting in any way they can.

“I think it’s important for everybody to get involved,” he said. “If you’re going to be working in an industry it can’t just be about you or what you get out of it in terms of sales. You’ve got to give something back.”

“Always a priority”According to Bill Fennell, Vice President of Nestlé Professional Beverage Solutions, The MHA has been the ideal network to meet new people in the cruise line industry. Consider-ing the growth and changes that recent years have brought to this market segment, he feels the MHA has been unique in providing a format where food, beverage and amenity professionals can meet in a setting specifically designed for their businesses.

“MHA also does the industry a great ser-vice by offering and subsidizing training and related college level courses available to all crew members at nominal costs to improve their potential for promotion and success in the industry,” he told PAX International. “I am

fortunate to have been a founding member of MHA and every year I have seen new people becoming involved, from both the cruise ship and vendor arenas. I believe that MHA is good for the industry, and what is good for the industry will be good for the supply chain and vendors.”

Nestlé Professional (formerly known

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Profiling three companies, among many, which are compelled to support the MHA in return for the support it has given the entire marine hotel industry by MARYANN SIMSON

MillerCoors has sponsored the MHA golf tournament since the first event was held 27 years ago

Nestlé has recently placed a strong emphasis on healthy and nutritionally sound beverages

Ron Schroeder hands out a prize at the MillerCoors golf tournament as part of MHA Orlando 2012

A helping hand


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REGISTER ONLINE TODAY: www.nbaa.org/fa-ftc

Register by June 6, 2013 for the early bird rate of $415 – includes a $300 NBAA Member Discount.

as Vitality Foodservice, a division of Lykes Pasco) is now part of the largest food and beverage conglomerate in the world, yet Fennell says that even in the early days when the company was much smaller, sponsoring MHA’s annual conference was always a prior-ity. He has not missed an MHA gathering in 27 years and has always sponsored, whether as Vitality Foodservice or Nestlé Professional Beverage Solutions, at the Gold or Silver level since joining.

From a single contract supplying just six products to Holland America in 1981 as Vital-ity Foodservice, Nestlé Professional today provides more than 50 products to nearly 300 ships worldwide. The company has recently placed a strong emphasis on healthy and nutritionally sound beverages and has also begun supplying food products to the cruise lines through a culinary division supported by other Nestlé companies.

“A cooperative, respectful environment”

“Product quality, reliable and timely delivery and personalized service are what it’s all about when it comes to cruise lines,” says Adrienne Hegyi, President of Norex Enter-

prises, Inc., supplier of rechargeable LED candles to the industry. “Cruise lines have difficult logistical challenges to juggle - so maintaining a trusting, caring and honest relationship with a cruise line will keep you on your toes and will help you both succeed.”

Norex Enterprises designed and produced the first rechargeable LED candle in 1997, presenting it to the world at the Hawaii Restaurant Show in Honolulu. Though the product category was totally unknown at the time, the Food and Beverage Director of American Classic Voyages sought Hegyi out to get his hands on the Norex SafeLite® LED candle, which is now found onboard cruise ships operated by Norwegian Cruise Lines, Royal Caribbean Cruise Lines, Celeb-rity, Azamara, Carnival, Seabourn, Princess Cruises, Holland America, Silver Sea, and many more.

Hegyi says that it was a colleague who first pointed her in the direction of the MHA, which immediately impressed her with its leadership, professionalism and dedication to its members.

“MHA operates in a cooperative, respect-ful environment which over the years has helped us network with cruise line decision

makers and learn about what is important to them,” she explains. “This knowledge helped us create the kind of products they need and provide the type of product support they require. The MHA board is very dedicated to the industry with a very accomplished Executive Director, in Caroline Pritchard. We have been sponsors for many years.”

In 2012 Norex Enterprises introduced the Norex SafeLite-WP, which can be fully submerged in water

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suPPLIER fOcus

DEDICATED TO HELPING BUSINESS ACHIEVE ITS HIGHEST GOALS.

NBAA FLIGHT ATTENDANTS/ FLIGHT TECHNICIANS CONFERENCEJUNE 20 – 22, 2013 WASHINGTON, DC

As a flight attendant or flight technician, reaching for new heights in safety, service and professionalism is a critical part of your job. At this year’s conference you will learn new techniques, refine your current skills and prepare yourself to reach new levels of success.

Network with peers, meet with vendors and participate in high-quality sessions including:

Security in the Real World

Around the World: Discover the Emerging Markets in Brazil, Russia, India and China

Cabin Crew Crash Survival Factors from the NTSB

Accident Review and Analysis: Report on Crew Response by Aloha Airlines Flight 243

Critical Incident Response Planning: Techniques to Deal with Stressful Situations in Your Career

Plus, attendees will earn one point toward CAM certification and renewal.

REGISTER ONLINE TODAY: www.nbaa.org/fa-ftc

Register by June 6, 2013 for the early bird rate of $415 – includes a $300 NBAA Member Discount.

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WHAT’SHOT!

New visually striking patternsCompany Name: AMKO Company Location: Plainview, NY Description of Product: AMKO is pleased to introduce their Asian dining inspired patterns. The collection brings together the essential elements required for a perfect Asian meal; the bowls are perfectly sized for soups, noodles and rice dishes. This visually striking range will create an impressive frame for appetizers, dessert, side and main dishes. The graceful curves also reflect the gentle style of Asian meals. Visit AMKO at MHA: Booth #527

Baked in BrooklynCompany Name: The Hoffman Group, LLC Company Location: Portland, OR Description of Product: New from The Hoffman Group and Aladdin Bakers – the Baked in Brooklyn Flatbread Crisps. With only 110 calories per serving, this snack chip is packed with flavor and is baked, not fried. Packed in foil-lined pouches for freshness, it is also vegan, kosher certified and contains zero trans-fat and cholesterol.

Delicious organic vinaigrettes Company Name: Papadimitriou C. C. S.A. Company Location: Kalamata, Greece Description of Product: Kalamata Papadimitriou now offers a variety of organic vinaigrettes in 20ml PET bottles. The new range includes extra virgin olive oil, EVOO & balsamic vinegar, EVOO & wine vinegar, EVOO & lemon juice and more. Papadimitriou’s organic products are also certified by Biohellas in accordance with international EU, USDA and NOP standards.

Delicious pumpkin ravioliCompany Name: Joseph’s Gourmet Pasta & Sauces Company Location: Haverhill, MA Description of Product: After one bite of Joseph’s Gourmet pumpkin ravioli, you will know this is no ordinary ravioli. Joseph’s Gourmet roasts the pumpkin for a rustic flavor then blends it with creamy mascarpone cheese, brown sugar, fresh cracked pepper and a hint of fresh sage. The thinly rolled dough is made from custom-stone ground semolina and grade-A eggs which encases the filling, for a truly authentic product. Visit Joseph’s Gourmet Pasta & Sauces at MHA: Booth #517


whAT’s hOT!

Lost, forgotten and rediscoveredCompany Name: Miller Coors

Company Location: Chicago, IL Description of Product: Inspired by an authentic

pre-Prohibition recipe, Batch 19 is a bold, hoppy and balanced lager that derives its bold taste

from a rare combination of hops. Born in 2004 after Brewmaster Keith Villa found a logbook in a flooded records room containing detailed ingredients and brewing instructions for beer

produced before prohibition. With 26 IBU’s and 5.5% ABV, this beer provides an invitation to the

craft beer category at sea. Visit Coors at MHA: Booth #301

Vibrant table linenCompany Name: Mills Textiles Company Location: Shropshire, SY Description of Product: Mills Textiles table linen is manufactured from VAT dye and pressure jet yarns to produce vibrant, high performance colours. Mills Textiles’ linen also has uncompromising quality and is suitable for a commercial environment as well. Available in a large range of fabrics, colours, weights and sizes, they can also be tailored to each customer’s exacting requirements.

Curvaceous and slenderCompany Name: REVOL Company Location: Cumming, GA Description of Product: Likid is the new Revol collection designed for all dressings, sauces and seasonings. This collection is the result of a shared vision between REVOL’S creative studio and designer Eric Berthès on how best to serve liquids and seasonings. Likid originated from the idea that content creates shape and also shapes porcelain, which led to a curvaceous and slender design with original shapes which are easy to handle. Visit REVOL at MHA: Booth # 170


whAT’s hOT!

A Heavenly ChoiceCompany Name: Sofidel America Company Location: Haines City, FL Description of Product: Sofidel America’s Heavenly Choice Double Layer products are made from heavy basis weight tissue in a unique manufacturing process that gives the product the look, strength softness and functionality of a two-ply tissue at a substantial value to cruise line operators. Heavenly Choice double layer is extremely dispersible and biodegradable, breaking down quickly in a ship’s toilet vacuum system. Visit Sofidel at MHA: Booth #624

luxury of lobster give your guests the

Split Lobster Surf & Turf

scan forrecipeSay farewell to shucking live lobster and treat your guests to Clearwater

Split Lobster. Delivering the same quality and taste as our live lobster, each split lobster comes ‘chef ready’ containing one half tail as well as the meat of one claw & knuckle placed in the body cavity. It’s never been easier to give your guests the luxury they crave. Enhance your menu and increase your profi ts with Clearwater Split Lobster today.

Contact us or visit our booth at the 28th Annual MHA Conference & Trade Show.

www.clearwater.ca US: (703) 669-6119 | [email protected]: +44-1753-858-188 | [email protected]

Plans were in the early stages in March for the 18th Annual National Business Aviation Asso-ciation Flight Attendant/Flight Technicians Conference, June 20-23 at the L’Enfant Plaza Hotel in Washington, DC.

Amid the many discussions on operations, security, safety and other issues, visitors to the event will also have the chance to learn about issues and practices involving the cater-ing process. Roundtable luncheons and working group meetings on the subject are set for Thursday, June 20. One of the main sponsors for the three-day event is New York-based 121 In Flight Catering

The second day of the Attendants/Technicians Conference, June 21, will open with com-ments and speakers, including NBAA President and CEO, Ed Bolen who will discuss the role that business aviation plays in the United States and around the world and what pres-sures and opportunities await the year ahead. Also in the morning, George “Elwood” Dom, former Commander of the Navy Blue Angels and Ron “Max” Mumm, Former Commander of the Air Force Thunderbirds will give a motivational program entitled Beyond All Limits…Lightin’ the Fires.

The two men will talk about the pressures and challenges of working in business aviation and managing people with examples from their time in command of the United States’ two premiere air demonstration squadrons.

The rest of the second day will be devoted to discussions on incidental stress management, with a mental health counselor, Kevin Armstrong of Aircare Access Assistance. Armstrong will explain what a Critical Incident Response Plan (CIRP) is, and why its important to establish one ahead of time. The day will conclude with a discussion presented by Mimi Tompkins, a Hawaiian Airlines first officer who was piloting an Aloha Airlines 737 in 1988 that experienced a structural failure.

Saturday, June 23 will give attendees a chance to learn about emerging aviation markets with short discussions of 20 minutes on the four BRIC nations: Brazil, Russia, India and China. Traditional foods, etiquette and food nuances are part of the morning sessions. Also, United

Distributors’ Michael Venzia will entertain and inform in a session called Food and Wine Marriages Made in Heaven and Broken by Altitude. The day will conclude with two programs: Mike Murray, of MAD Security and The Hacker Academy , who will discuss Secu-rity in the Real World, while Ron White of Ron White Training will give tips on how to improve personal memory.

Further information on the event can be found at the NBAA website: www.nbaa.org/fa-ftc/2013 or by contacting the Association in Washington at 202 783-9000. Event registration is (202) 478-7770.

PAX International will be attending this year’s Conference. Look for coverage in upcoming issues and on the PAX Interna-tional website.

Flight Attendants/Technicians Conference set for June

Safety, security and cabin service are part of the NBAA Flight Attendant/Flight Technician Conference

28th Annual Marine Hotel Association Conference & Trade Show, April 21-23, The Peabody Hotel, Orlando. For more information, contact [email protected] or call (415) 332-1903.

Cruise Lines International Association (CLIA) cruise3sixty, June 19 – 23, at the Vancouver Convention Centre. For more information, contact Nicole Dunbar, at (949) 457-1545, extension 113 or e-mail [email protected]

International Flight Services Association Annual Conference and Exhibition, September 9-11, Anaheim, California, For more information contact IFSA at (404) 252-3663, e-mail [email protected]

Airline Passenger Experience Association 2012 Annual Expo, September 9-12 Anaheim, California. For more information contact APEX at (212) 297 – 2177, [email protected]

Aircraft Interiors Expo Americas, October 1-3, Seattle, For more information contact: Customer Service at 203-840-5680 [email protected]

Marine Hotel Association European Conference & Trade Show, November 5-7, Hotel Arts Barcelona. For more information, contact [email protected] or call (415) 332-1903.

International Travel Catering Association/SIAL Middle East Trade Show and Networking Forum, November 24-26, Abu Dhabi. For more information, go to itcanet.com.

AMKO Group ...................................................................... p.7

Clearwater Seafood ...................................................p.39

Dade Paper ........................................................................p.37

Drapes 4 Show ...............................................................p.28

DSI ............................................................................................p.19

James Calvetti Meats ................................................. p.9

LSG Sky Chefs........................................................p.11, 40

Massey’s Production..................................................p.15

Meiko .....................................................................................p.17

MillerCoors .......................................................................... p.5

MKN GmbH ......................................................................p.27

Natural Drinks ................................................................p. 29

NBAA .....................................................................................p.35

Ocean’s Finest .................................................................p.23

Papadimitriu .....................................................................p.31

PAX Barcelona issue.................................................p. 32

PreGel America .............................................................p. 25

Revol Porcelain ................................................................. p.4

Servair ...................................................................................... p.2

Sofidel ...................................................................................p.34

Advertiser’s index

c a l e n d a r


ASSOCIATION NEWS

luxury of lobster give your guests the

Split Lobster Surf & Turf

scan forrecipeSay farewell to shucking live lobster and treat your guests to Clearwater

Split Lobster. Delivering the same quality and taste as our live lobster, each split lobster comes ‘chef ready’ containing one half tail as well as the meat of one claw & knuckle placed in the body cavity. It’s never been easier to give your guests the luxury they crave. Enhance your menu and increase your profi ts with Clearwater Split Lobster today.

Contact us or visit our booth at the 28th Annual MHA Conference & Trade Show.

www.clearwater.ca US: (703) 669-6119 | [email protected]: +44-1753-858-188 | [email protected]

The SPIRIANT brand was born from the way we work. We add value by designing creative concepts that also meet your practical needs. With more than 20 years in the airline market, we have the product know-how, qualified supplier base and buying leverage to exactly meet your expectations at competitive prices. We combine emotion with function, heart with mind.

Discover more about how we can make your life easier by reducing complexity and inspiring your passengers by visiting www.spiriant.com

[email protected]

Creatively designed Intelligently engineered Efficiently delivered

Think ahead. Think SPIRIANT.

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