Vice president of all F&B services at Sea Chefs, Rupert Kien will share his years of industry expertize at the debut Marine Catering Forum, taking place on June 19-20, 2019. Ahead of his session, 'Produce & Menus', Rupert sat down with the #MCE19 team to discuss his journey so far.
Overall, I am responsible for the operational side of the entire F&B department an all TUI Cruises' cruise ships. There are around 4000 workers onboard, and on the office side, we have around 13 positions.
Speaking with my friend and sales director at Steripower, Mr. Arno Ahrens!
A key challenge will be ensuring the supply of quality and quantity for all cruise ships around the world.
I couldn't single out one project, but we are working on some interesting initiatives. We will reduce plastic waste by 80% by 2020. Food waste will be reduced by 40% by the end of 2019. We are developing our own coffee, tea, and chocolate brands, debuting in 2020 with direct sourcing. We are also working towards providing farmers in this supply chain with better conditions.
The biggest upcoming trend will be where the goods come from and the story behind them. Also, the passengers with special dietary requirements and allergic passengers are getting more and more variety. For our market, it is also important that the passengers see that everything is freshly cooked and not too many convenience products are used.
Everything, everywhere, outstanding!
I will talk a lot about the German market.
This event is happening for the first time, so let's see what happens!