Norwegian Cruise Line Holdings reduced its food costs by over $11m in the first quarter of 2024 compared to the previous year, while accommodating approximately 103,000 more guests across its Norwegian, Regent, and Oceania brands.
Efficiencies in food costs were achieved through direct purchasing, improved logistics, warehousing, and shipping processes, without compromising the quality of the food offerings.
Norwegian Cruise Line Holdings aims to provide the best food quality and most food options across its brands and remains committed to maintaining high standards in the industry.
President and CEO Harry Sommer emphasized that the company has maintained the quality of food served to guests, with the best quality food on Oceania and Regent, and very good quality food on the Norwegian Cruise Line brand: “Where we have seen the efficiencies, if you will, are on things like buying direct as opposed to intermediaries and in logistics. We have made massive improvements in logistics, warehousing, shipping. I can’t emphasise that enough. We believe that our three brands in their respective places in the industry, have the best food quality, and the most food options. And we are committed to that.”
