向美食家客户出售咸味巡游体验
Gone are the days of regimented dining times and one grand dining hall on cruise ships. Cruise vacations have evolved to include in-demand venues that replicate the ambiance of fine dining restaurants; the flavors of pan-Asian menus; food market-style stations bursting with choice; and destination bars offering boutique labels and inventive cocktail programs.
随着几乎每个巡游部门都推动食品和饮料计划的界限,客户对烹饪体验的兴趣也令人振奋。
“More and more, culinary has taken center stage on cruises,” says Anne Scully, longtime luxury travel advisor and Partner of Agent Development at EMBARK Beyond. “Most of my cruise clients now know the names of top chefs. They have learned to cook and are really great at it — they have kitchens most chefs would be envious of. I have watched this area of the cruise industry grow year after year.”
The variety of options for dining and imbibing mimics offerings at land-based resorts; a helpful selling point for clients who are new-to-cruise.
SmartFlyer的独立会员鲍勃·布拉德利(Bob Bradley)说:“富裕的食品和饮料经验是客户决策制定的主要驱动力,尤其是在那些厌恶巡航假期的人中。”“他们的逻辑是,在酒店里,您不想每天晚上在酒店的大厅餐厅吃饭(无论它有多好),那么为什么要在船的主餐厅里这样做?拥有多种具有不同烹饪主题和产品的选项有助于我们吸引非捕捞者尝试巡航假期。巡洋舰也喜欢选择。”
“当人们为奢侈品付费时,他们想要选择。他们对在设定的时间被放到主餐厅并选择设定菜单不感兴趣。”布拉德利告诉我们。“就像一家高档的城市酒店一样,他们想'走在街上',并有各种各样的餐馆可供选择。”
Partnerships with celebrity chefs and renowned mixologists infuse excitement into bookings for foodie clients. But when it comes to small-group culinary excursions or exclusive Chef’s Table experiences, the key is to identify that need and make those bookings as soon as possible.
Scully建议:“客户享受葡萄酒饮食晚餐,需要提前预订。”“在船上烹饪学校并再次与厨师一起推销可能很难预订,所以请尽早预订!”
即使在船上享用了几顿饭,专业的餐饮和饮料套餐也已成为邮轮体验不可或缺的一部分,因为Scully用一些快速的数学指出。
“If you are on a two-week cruise, you have a minimum of 42 meals onboard. Clients see wine and food as entertainment and the best part of their day as they share companionship with family, friends, and new friends they have met during meals onboard.”
So why not use the togetherness that meals evoke, especially on vacation, as a tool to entice clients to consider modern cruising?
“Clients are increasingly asking detailed questions about the diversity of culinary offerings onboard ships,” Bradley tells us. “They'll ask about healthy food options, or maybe about specialized beverages. All the cruise lines are expected to have an extensive wine list, but increasingly people are asking about mixology, scotch or bourbon selections, craft beer, and sake.
The cruise lines that make it easy for me to answer these questions get their brand presented first.”
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