The pandemic pummeled the cruise industry.

Katja BeckToday, however, cruise lines continue to make a major comeback. Research from J.P. Morgan Chase estimated that the number of cruise passengers has increased by more than 6% since 2019 and predicts the industry will grow by 3.8% by 2028. A strong reason for this, the company estimates, is due to increasing numbers of Millennials and Gen Zers choosing cruises for vacation plans and the increased number of new-to-cruise travelers because of the lower cost and all-inclusive packages they offer compared to some land-based destinations.

Katja Beck, FCSI, senior associate, Cini-Little International Inc., has seen the firm’s cruise line clients investing more in foodservice and entertainment programs on private islands to offer passengers greater incentive to stay on property when the ships are docked, and as a way to capture additional revenue. As such, she’s been tasked to equip and expand kitchens in these venues.

Beck, who works with cruise line companies based in Miami, says “80% of projects are in the Caribbean now.” Not unlike other international projects, this work comes with its challenges. She explains those and offers tips to deliver successful outcomes.

Challenge: Dealing with Electrical Differences

Solution: Work with Reps and Manufacturers Directly

“Some islands have 50 hertz and not 60 and in general have different voltages — that’s the biggest challenge we face,” Beck says. “It can be tricky sometimes to find equipment that we’re used to in the U.S. fit the utility requirements that these [destinations] have.” The differences in voltages can cause equipment to be slower to heat up or even blow circuits.

As a result, Beck has had to spend more time researching various manufacturers to see if they have equipment to fit the electrical needs on the islands. “We also work with manufacturers that supply to Europe to see if we can source pieces from Europe or customize items here,” she adds.

That can be quite time-consuming, Beck says. One way to address these needs is to work closely with manufacturers reps who have the inside knowledge on what manufacturers and units might work best. “I’ve known some reps for years easier so it’s easier for me to call on them and they’re very helpful and want work with me so we can maintain our relationship,” Beck says.

Challenge: Client Uncertainties and the Unexpected

Solution: Walk through a Rough Sketch

Another challenge Beck faces working in the Caribbean is the fact that each island is slightly different and oftentimes during the design phase the operator has not yet finalized the menu and service style.

“We have a lot of the same clients so that’s easier because you know what to expect and what they’re looking for,” Beck says. “If they want to do more steak, maybe we’ll add a charcoal grill or an additional flattop if they want to do more fish or casual burgers and sandwiches.”

To work through this issue, Beck will present an initial drawing, pull cut sheets and walk the client through everything. “Sometimes, we’ll do a rough layout and maybe just showcase a sample menu compared to other resorts and once the client sees it all laid out in front of them, they can picture what they want more,” she says. For example, she’ll make sure to include a range, oven, griddle and grill in the equipment lineup and during the review process, ask more detailed questions about the menu at that time.

Challenge: Labor Inconsistencies

Solution: Pay Attention to Details and Build in More Time

This is more of an issue for construction crews, Beck says, but “local labor in the Caribbean is not what we’re used to here.”

That means designers’ drawings need to be even more detailed than usual, Beck says. “We will triple and quadruple check everything to make sure there are no mistakes. I’m not saying we send out incorrect drawings, but everyone makes mistakes from time to time. But whereas an electrical engineer here might call me and point out a detailed change, you can’t expect that in the Caribbean so we work together as a team to check each other’s work even more diligently.”

Beck also goes the extra mile to provide even more details in the documentation and drawings “so there are no open questions and we can expect that what is shown [to the contractor] is provided.”

Finding consistent and skilled kitchen labor is also challenging in the Caribbean, just as it is here. While it may be tempting to specify the highest-tech equipment on the market, Beck says she finds keeping controls simple to operate helps deal with this ongoing challenge. It also prevents introducing new workflows and complexity in daily kitchen operations.

Challenge: Climate Differences

Solution: Specify Corrosion-Resistant Steel

One detail that one might not realize initially is that kitchen equipment and steel in the Caribbean is more exposed to humid, salty air, especially because of the outdoor nature of the kitchens and bars.

“We make sure that all stainless steel is 316 and more corrosion resistant than regular stainless because of this exposure,” Beck says. “This can drive up the cost initially, but it’s much more costly to do replacements, so we just have to explain all this to the client ahead of time.”

Just like any international project, paying attention to details, overcommunicating with the client and building in more time where possible can help deal with any unexpected challenges.