Royal Caribbean’s Symphony of the Seas has 23 dining venues onboard, serving around 30,0000 dishes daily.
On busy weeks, there are almost 9,000 people (guests and crew) that need to be fed.
Five-thousand pounds of potatoes are consumed each day, as well as 15,000 pounds of beef, 20,000 pounds of chicken, and 10,000 dozens of eggs per seven-day cruise.
From chefs to dishwashers, a team of 1,850 people keeps passengers fed.
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The true scale of the world’s largest cruise ship is hard to fathom. On busy weeks, it can hold almost 9,000 people — guests and crew — who need to be fed multiple times a day.
Royal Caribbean’s Symphony of the Seas is home to 23 dining venues, which together produce around 30,000 dishes every single day, spanning breakfast, lunch, and dinner. A team of around 1,850 people makes this happen, often working 10 to 14-hour days.
We got a behind-the-scenes look at how this gets done every day, from food getting loaded onto the ship to hitting passenger’s plates.
Thirty tons of food are delivered in Miami every Saturday, ahead of a seven-day cruise on Royal Caribbean’s Symphony of the Seas, according to the ship’s inventory manager Jaret de Silva.
“On average, we load every Saturday 500 pallets, and we need to finish by 4 p.m. in time to sail away from Miami,” he told Insider. “It’s a big logistic requirement.”
Usually, around two extra days of food is loaded onto the ship in case of an emergency, which is upped to three days during hurricane season.
“It’s a hectic process,” he puts it mildly, explaining that food needs to be strictly temperature controlled, and cannot sit outside for more than five to seven minutes.
All the food is inspected ahead of loading, and if it doesn’t meet his standards it won’t even be allowed on the ship.
Once onboard, a team of 18 people make sure food is divided into the appropriate store rooms.
There are 20 store rooms, ranging in temperature from freezers to dry storage.
There are fridges for seafood, meat, vegetables, and fruit.
All this happens on a super long corridor deep inside the ship that passengers don’t have access to.
It’s known as the I-95, after the interstate highway between Maine to Key West, Florida, and super busy.
Once stored, the food “belongs” to de Silva. “It is my ownership. I own everything,” he said, explaining that chefs must place their food orders with him and his team.
Once chefs place their orders, food is prepped.
Fish is scaled, cut, and thawed.
Meat is sliced, ground, and weighed.
Veggies are chopped.
Orders are then placed in special rooms where chefs can pick them up.
Boxes are neatly labeled with the date, and their contents and destination. They later make their way to one of the 23 different dining venues on board.
Orders must be placed at least a day in advance, to give meat and fish time for a natural thawing process.
While most of the cooking is done the day a dish will be served, …read more
Source:: Business Insider