.... and the 16 million vacationers who are expected to have cruised this year would not have it any other way and don’t care a hoot about those extra pounds.
Research by Cruise Lines International Association (CLIA) suggests that the latest trends in shipboard restaurants and menus, innovative culinary experiences with celebrity chefs, the expanding choice in dining venues, exciting brand partnerships, healthy options, food-related enrichment programs and culinary themed voyages are exactly what the public craves.
The latest study of consumer attitudes and intentions from CLIA revealed that over half of experienced cruisers ranked fine dining as the number one benefit of a cruise vacation.
In a 2011 survey of 1,000 CLIA travel agents, dining was ranked as the second most important factor in choosing a cruise line, behind accommodations; 75 percent of agents said dining is gaining in importance among their clients. Among consumers, 75 percent are looking for new and different dining experiences onboard ships but 65 percent also want traditional dining. And, only 10 percent of cruisers worry that they will gain weight on their vacation.
How far can the cruise lines go? For an over-the-top experiences, take a look at Crystal Cruises’ seven-course extravaganza once or twice a year created by Michelin-starred chefs – in 2012, Heinz Beck, with multiple Michelin starred restaurants on his resume, with impossible-to-purchase wine pairings – for approximately $1,000 per person. By the way, Crystal also announced that its ships will go “all-inclusive” next year, offering complimentary wines and premium spirits, open bars in all lounges, and pre-paid gratuities.
For more information about CLIA and cruise ship dining, visit www.cruising.org.
There is much more about cruises and cruise lines at Prow's Edge Cruise Magazine, your favorite Internet cruise magazine source at www.ProwsEdge.com
No comments:
Post a Comment