[ 106 ] THE SHIP OF THE FUTURE Open 24/7 with a mix of cold and hot food options, including grab and go, the Food Market ensures that fresh food is available around the clock, using self-service technology to save time and skip the queues. There has been a general rise in customers deliberately making decisions that have a positive social, economic, and environmental impact — grab and go food has been successful in keeping up with this trend. “We’ve noticed that ever more people are concerned with where food comes from,” says Delaroue. “They show an increased need for more mindful food choices. We’re seeing a growing interest in the sustainable credentials of our fruit and vegetable ingredients, which is why it’s critical to work with suppliers who recognise, support and value fresh, seasonal produce.” There is a renewed emphasis on health and exercise, and many people are discovering a love for personal health and well-being. “As a result, we’re seeing people become more aware of what they’re putting into their bodies and are choosing items that have high nutritional value,” he continues. “It’s for this reason that we collaborate with our wider Food Team including our Head of Nutrition when reviewing our snacks range and brand partnerships.” According to Delaroue, technology will continue to play an essential role in the future of hospitality experience: “From the use of AI, to helping us accurately label allergens and calorie information. Across our business, technology has helped to create established systems and training. We use software which allows suppliers to input details of ingredients into a system, creating an extensive database which allows our teams to create menus and print accurate labels on site.” IT’S ALL IN THE DETAILS For many passengers, the holiday starts when they board the ferry. Customers looking to embrace the relaxing atmosphere of travelling by sea and indulge themselves can try P&O Ferries’ Club Lounge. In creating a premium hospitality experience it’s important every detail is considered. Something as simple as a fresh cup of coffee has been carefully developed to ensure customers onboard receive the same quality cup as they would expect on terra firma. “Our Head “ Hospitality is diverse, fun and offers endless career progression — we’re proud to shout about it”
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