Cruise Lines International Association (CLIA) welcomed almost 300 participants to its inaugural Hotel Operations, Food and Beverage (HFB) conference in Miami last month.
Interactive and innovative business sessions included topics such as how to engage with cruise lines, studying challenges within supply chain logistics, innovations in food and beverage, and how lines are looking to make the onboard experience more sustainable. Alongside these, were opportunities for one-to-one business networking, more than 700 individual appointments were booked, plus a series of social events.
The over-arching aim of the event was to bring together key cruise line executives, brands and suppliers, for formal and informal business networking opportunities. The event was a chance for decision makers to discuss best practice, big ideas and new areas of focus for 2019, with the added benefit of learning from practitioners from inside and outside of the industry.
The CLIA says there care key takeaways from the event which include:
- Sustainability needs to be a part of one's entire business; and it needs to be an area of collaboration, not competition.
- Be inclusive and expansive when it comes to planning menus, including plant-based diets and gluten-free options.
- Do not be afraid to shake things up, remold and rebuild them into something new by collaborating with partners.
- There are more than 100 new ships on the global orderbook and these all need to be serviced and suppliers will need to work more collaboratively with their counterparts from the cruise enterprise to enable the supply chain more efficiently and effectively.
For more information, visit https://cruising.org/