Crafting Royal Caribbeans Main Dining Room Menu
From a recent heads up from Royal Caribbean, we learned more about what it takes to manage their huge cruise ship fleet. “With ships around the world, Royal Caribbean welcomes guests from nearly every country. When it comes to dining, while their appetites and tastes differ, their expectations remain the same– fresh, delicious and authentic cuisine. Traveling chefs from across the fleet collaborate to perfect new menu items, but guest feedback ultimately determines which dishes make the cut. Every aspect of the ships’ main dining rooms, from the menu to the atmosphere to the service, sets the table for an unforgettable experience.”
Royal Caribbean Cruise Lines says for example on Harmony of the Seas, . . . “for a typical seven-night cruise, Harmony will go through 350 tons of ice cubes (approximately 110,000 pounds are made each day), 5,000 dozen fresh whole eggs, 100 gallons of chocolate ice cream, 2,100 pounds of lobster tail and 2,500 pounds of fresh salmon. ”
Now, multiple those approximate statistics for 25 cruise ships and it’s clear why Royal Caribbean has a test kitchen and why their menu creation is so important to their cruise brand. But, it goes beyond the single cruise line. As we posted recently in our article, Looking Behind Scenes Royal Caribbean Cruise Lines, the Royal Caribbean’s hotel procurement team sources products for some 48 “floating hotels” in its global fleet.
The worldwide fleet includes Royal Caribbean Cruise Lines, Celebrity Cruises and Azamara Club Cruises. Royal Caribbean also holds 49% of Pullmantur Cruises, 49% of CDF Croisières de France and 50% of TUI Cruises.
Video: Pleasing Palates from Around The World . For more Royal Caribbean Cruise Lines food articles, go to the RCCL website food category.