Australia: National Footprint
P&O Australia is reworking its brand image in the market, according to Tammy Marshall, senior vice president. “We are evolving our itineraries beyond the traditional island market and offering more short-break cruises as well and from more ports,” she said. “As we are growing, we are opening up new markets, giving the taste of cruising…
Asia-Pacific: Developing New Markets
“We are focused on building up and developing markets to their potential,” said Shanghai-based Dr. Zinan Liu, vice president, China and Asia, for Royal Caribbean Cruises. “We are concentrating on distribution platforms, working with travel partners in Beijing and Shanghai, while also expanding into other areas,” Liu told Cruise Industry News. “We need to train…
Asia-Pacific: Moving Ahead
Into its second year of operation, HNA Cruises is wasting no time in learning and improving upon its services in the cruise business. “More and more Chinese tourists are discovering that taking a cruise is a way of experiencing different cultures while being on a resort that’s afloat,” said company spokesperson Yusheng Jiang. In their…
Food & Beverage: Down Under Trending
Chris Taylor is the executive chef of the Fraser’s Group of Restaurants in Perth, Australia and perhaps has his finger best on the pulse of Australian food and beverage trends. “Australian cuisine focuses on fresh local fish and seafood, and organic meat. With our wide open spaces and clean temperate climate, it is ideal for…
In Person: Inspired Upholstery Design
As a weave designer, Pia Bjornstad has created some “800 to 900” upholstery designs and is brimming with energy for more. Interviewed by Cruise Industry News in September, she said she was working on various projects, including Viking Ocean Cruises’ new ships, but that is all she would say, keeping the designs as secret as…
Editorial: Scale
As the industry is looking for new ways to drive revenue and earnings, scale has become a buzz word. Both Carnival Corporation and Royal Caribbean Cruises are focused on leveraging their scale, which not only means benefiting from the sheer volume of their operations, in purchasing, for example, but also benefiting from their human talent,…
Executive Profiles: Proud of PortMiami
Taking over the Port Director role in April, Juan Kuryla sees further expansion at PortMiami as fiscal year 2014 will break all previous records with some 4.8 million cruise passengers. “In three to five years I see new facilities and expansion of existing cruise terminals and related cruise infrastructure,” he said. Kuryla has perhaps the…
China’s Mountain Tai
A new kid on the block has entered the cruise industry with China-based Bohai Ferry recently acquiring its first cruise ship from Costa Crociere. Enter the 24,500-ton Costa Voyager, with a rumored price tag of roughly $44 million. Handed over to Chinese owners on March 25, the ship became the Chinese Tai Shan, named after…
Europe: Driving Future Occupancy and Yields
In 2014, European deployment will be at its lowest over the past five years, with 28.8 percent of the worldwide passenger capacity compared to 31.0 percent last year, according to the 2014/2014 State of the Industry Annual Report from Cruise Industry News. With capacity temporarily down, yields appear to be trending up. However, next year…
European Operators: Carnival UK Invigorating the Market
This year is satisfactory, according to David Dingle, CEO of Carnival UK, responsible for P&O Cruises, Cunard Line and Princess Cruises in the UK. “We are beginning to see green shoots of recovery,” he said, “following five years of tough conditions. “We are seeing robust signs, and I think that 2015 is going to be…
F&B Supply Chain Management: Global Master Plan
While Carnival Corporation is working to better leverage its scale, according to Josh Leibowitz, chief strategy officer, it is all about guest satisfaction. “Our goal is to exceed guest expectations, while leveraging our scale,” he explained, “and food and beverage play a key role, being the single biggest item of spending after fuel.” But contrary…
F&B: Royal Caribbean’s Dynamic Dining is a Revolution
Where is the main dining room on the new Royal Caribbean International Quantum-class newbuilds? Gone forever. Enter what the Miami-based cruise line is calling Dynamic Dining. The Quantum will have 18 food options aboard when she sets sail this fall. “In a nutshell, it’s providing guests with total control and flexibility on how to decide…
Cruise Experience: Constant Innovation
On top of an innovative Fun Ship 2.0 program, Carnival Cruise Lines has not been wasting any time pushing even more new features across its fleet. In the last six months the biggest cruise brand in the world has revamped its main dining room with American Table and American Feast, introduced Seuss at Sea, in…
Design: 50 Years of Creative Solutions
Celebrating 50 years, Tillberg Design of Sweden has more fresh, creative talent than ever, according to Fredrik Johansson, partner and art director. “Over the past 18 months, we have grown our talent by nearly 30 percent,” he said. “Half of us worked under Robert Tillberg, who founded the firm, and the other half has joined…
Technical: Galleys Driving Innovation
The key to galley equipment? A balancing act of low-maintenance, energy-saving and smart appliances that can fit into uniquely tight spaces while complying with the latest rules and regulations. Thus, 2014 may be the biggest year ever when it comes to the technological development going on in cruise ships’ galleys. Upping their development game, Meiko…