By
Rebecca Gibson |
Colour and style are very important for all of our ships. Regardless of the brand, they have very different onboard colour schemes, even in common themed areas such as the buffets. We work with some excellent design partners to ensure the look and feel of our ship tabletop items, particularly on newbuilds, complements the room decor and represents the brand as we would like. We strive to keep abreast of the trends on the high street and top city restaurants, to ensure we are consistently offering what our passengers want, balanced with delivering the quality they have come to expect.
By choosing different designs and colours for each outlet, we create a tangible point of difference in each venue. In the case of Cunard, there is very strong brand identity. Many items are branded with the company logo, such as Waterford glassware or Wedgwood china. This portrays a sense of quality to our guests and perhaps even conjures up a sense of nostalgia in some, whenever they see the Cunard Crest at dinner time.
Our guests tell us consistency is important to them. Until recently all seven P&O Cruises ships had different crockery ranges and décor within the buffet as they were all built on different platforms, at different times and places. Listening to our customers, we have been working to rationalise this to just one buffet style and selected a pattern that would complement the colour schemes on each ship. Of course this makes the purchasing activity somewhat easier!
With a brand new concept, especially when it is to be launched on a new ship, it is important to ensure there is a noticeable point of difference in the table set-up that ensures the venue is set apart from any other concept or restaurant onboard. However, when we implement a new concept onto an existing ship, we have to work with the existing décor. In the case of the Verandah Restaurant on Cunard Line’s Queen Victoria, a noticeable new look and feel had to be created through changing the tableware, alongside the new menu, change in service style and new staff uniforms. Otherwise, to the discerning repeat passenger, it could appear that only the menu had changed. New, signature items such as the cruet set, centre light or show plate can often create the new look that we want and define a change, but we can continue to utilise key china items.
We always have to consider where items are going to be stored either when not in use, or just as back-up stock. In building Britannia for P&O Cruises, for example, all the dimensions of existing tableware have been provided to the project team to ensure waiter stations and designated storage locations will accommodate the main items. Nothing is left to chance.
Crockery items need to be multipurpose for a number of different dishes and stackable to ensure we utilise space. Durability is another key factor. With over 1,000 starters and main courses being served within 45 minutes at dinner time in the main dining rooms, the china definitely has to be hard wearing.
A major factor in the design choices we make is the continuity of supply. We need to ensure that the products we choose will continue to be manufactured for several years and for the life of the new concept.
We also have to consider Public Health constraints when choosing items. There are many pieces of equipment that come on to the market that look amazing but unfortunately wouldn’t pass the intense inspections that our ships undergo in both home waters and abroad from Public Health officials.
This article appeared in the Autumn/Winter 2014 edition of International Cruise & Ferry Review. To read other articles, you can subscribe to the magazine in printed or digital formats.