P r e s s R e l e a s e
March, 2009
Fidelio Cruise Meal Count yields significant efficiency gains
Early feedback from Holland America Line’s cruise ship ms Oosterdam confirms substantial productivity improvements arising from the installation of Fidelio Cruise’s new Meal Count software. The system has been in operation in the ship’s galleys and restaurants since the end of 2008 and, over the last months, has already improved efficiency, raised service levels, and cut waste.
Following installation of the Meal Count System, variance between prepared and served meals on board the 1,848-passenger vessel has been significantly reduced. This is because the software provides galley staff with a constant and real-time overview of prepared meals in hand, the quantity ordered per meal period, the quantity already prepared, and the quantity awaiting preparation.
Operating via a graphical order display and reporting system with a master terminal in the galley, the system gives chefs in the galley overview of the status of orders; they can monitor special requests and track how many meals have been prepared or served. They can also review and compare historical consumption patterns.
On board Oosterdam, the Meal Count software is integrated with a MICROS point-of-sale system. The front-of-house waiters place orders at their work stations and hand the prep checks to the galley staff thereby providing an accurate monitoring of meals prepared and enabling subsequent stock deductions.
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The Meal Count System is also integrated with Fidelio Cruise’s Ship Property Management System which provides another layer of passenger information to galley staff and front-of-house personnel. This includes any special dietary requirements or requests, with each order cross-referenced to individual passengers and their details residing centrally on the SPMS database. VIP handling is simplified, with details captured and printed on prep checks at the monitors. Meanwhile tracking of guests – whether on board or ashore – also helps galley staff by providing real-time information on likely dining demand.
In addition to live monitoring, the Meal Count System provides management with accurate consumer data which help to identify and verify changes in consumer patterns. The number of meals served can be tracked, for example, as well as the popularity of specific items. The information is also useful in gauging productivity, monitoring service performance at galley stations and tracking waiter efficiency.
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“We are very pleased with the results of the Meal Count software on board Oosterdam,” says Johan Groothuizen, Holland America Line’s Vice President of Marine Hotel Operations. “In just three months of operation we are already seeing significant benefits. It is helping to enhance our service levels, improve productivity and reduce waste.”
Commenting on the new software, Fidelio Cruise President Tony Heuer says: “This latest initiative, undertaken in close co-operation with Holland America Line and its personnel in the Culinary, Dining Room and IT departments, demonstrates that innovate cruise IT still has a major role to play in raising efficiency and service levels. This is increasingly important for operators of the latest generation of very large cruise vessels. After just three months, our Meal Count System is already reducing waste and raising productivity. This has a direct impact on cruise operators’ profitability.”
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