1 5 4 FEATURE “ The Zieher brand stands for innovative design regarding both tabletop and buffet sections. Our main target audience is fivestar hotels and top-class restaurants as well as those involved in innovative gastronomy. This approach fits the demands of exquisite cruise lines rather well, since they provide stylish accommodations as well as exclusive dining. Another demand is the saving of precious space, so one of our most requested systems is ‘Curve’, which doesn’t take up much space when stored but is highly flexible when in use.” Nikolan Borger, Marketing Manager, Zieher “Training plays an important role in ensuring the dining experience meets the expected standards of cruise passengers. At Welbilt, we offer two types of training for crew: in port and onboard the vessel. By observing and analysing onboard processes throughout a trip, we can create a customised cookbook to meet the needs of the client. The cookbook will be vetted at the cruise line’s headquarters, and I remain in constant contact with the customer’s corporate chefs with the goal of pushing a complete cookbook out to the entire fleet. Intensive onboard training enables chefs to get the most out of their new equipment in their own environment, rather than a mockup galley on land. By doing it this way, it also allows the team to ask any questions.” Rich Mathis, Corporate Chef, Welbilt
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