Ahead of this year's debut Marine Catering Expo, we sat down with Erik Schobesberger, Vice President of Modernization & Newbuilding Support at ALMACO Group. Find out what project Erik picked as his personal favorite, what he thinks about industry buzzwords and the importance of optimizing the catering process onboard passenger vessels.
Managing and developing relationships with our key customers is my core responsibility, for modernization and newbuild projects in both accommodation and catering areas.
ALMACO’s unmatched breadth and diversity in products and projects. Where else can you build your experience in sectors ranging from cruise to offshore and products from provision stores to luxury cabins? The rest was down to the experienced management team and a corporate culture that values flexibility and innovation.
All of them, actually. But if I have to mention a specific project, it would be the Costa project at Meyer Turku, for which our team has worked very hard to deliver quality catering solutions. It is also the first major cruise delivery for ALMACO at the Turku yard, ALMACO ’s hometown yard.
There are a lot of buzzwords out there; everyone is talking about innovation, IoT, smart energy solutions and so forth, but in the industry dependability and flexibility still reign supreme.
There are a lot of buzzwords out there; everyone is talking about innovation, IoT, smart energy solutions and so forth, but in the industry dependability and flexibility still reign supreme. Especially with the current record order book, it is paramount to both the yards and owners that projects are executed on time and with the expected quality level.
ALMACO is affected by major trends affecting almost everyone in the industry. The potential market is larger than ever and there are plentiful possibilities to expand, but at the same time, it has become increasingly difficult to find a qualified workforce. Project managers, designers, and supervisors are especially hard to come by.
With the volume of market vessels growing ever larger, optimizing the flow of the catering process and facilitating the preparation of food will become ever more important.
With the volume of market vessels growing ever larger, optimizing the flow of the catering process and facilitating the preparation of food will become ever more important. New vertical cooking concepts with an emphasis on revitalization are extremely interesting. The continuing growth of the expedition and luxury cruise markets, along with the need to make the most of the limited space for catering areas while maintaining a high-quality level in catering.
I am particularly interested to meet with our clients and partners. I'm hoping to learn more about what our customers are expecting from us, what kind of innovations our partners are working on and to get a better understanding of where the industry as a whole is heading.