Food and Family: Cruise Trends for 2013
Cruise trends as the 2013 season gets under way are shaping up to include a bigger focus on multi-generational groups, more specialty food offerings, and continued efforts to wow passengers with new onboard firsts like an aquapark, a glass walkway and a vertical garden.
Here are some details on what’s new in cruising.
The New "It" Ships
CruiseCritic.com editor Carolyn Spencer Brown says two of the hottest new ships debuting in 2013 are the Norwegian Breakaway, which will be the largest ship ever to homeport year-round in New York City beginning in May, and Princess Cruises’ Royal Princess, launching in June.
The Breakaway’s exterior features the unmistakable pop art of Peter Max, with Lady Liberty’s face and a city skyline anchoring the brightly colored design. Onboard the ship offers an open-air quarter-mile (.4-kilometer) boardwalk and an aquapark, including five multi-story water slides and a double freefall slide where the floor drops away. The ship will carry 4,028 guests and will sail weeklong cruises to Bermuda through Oct. 6.
The Royal Princess will carry 3,600 passengers and will feature a jogging track and the SeaWalk, a glass-bottom walkway extending 28 feet (8.5 meters) beyond the edge of the ship and 128 feet (39 meters) above the ocean. One part of the ship, The Sanctuary, is described as a "signature haven just for adults," with private cabanas and steward service for light fare and drinks. Its maiden voyage will begin in Southampton, England, and head for Spain and Portugal, followed by trips to the Mediterranean and Caribbean. It calls on Fort Lauderdale, Fla., in October.
"The important thing about these two ships is what they say about cruising, which used to be you were outside during the day and at night you got dressed up and had dinner and went to the theater," said Spencer Brown. "Both ships reflect the new trend of being outside all the time with outdoor restaurants, more on-deck seating and other reasons for you to be outside."
New Attractions and Activities
Today’s cruise ships offer everything from skating rinks to planetariums to climbing walls, but the new attractions and activities just keep coming. Among the latest:
Seems like every cruise line is upscaling and expanding food options. Disney Dream and Disney Fantasy in October began offering a $50 per person Champagne brunch at Remy, Disney Cruise Line’s adult-only restaurant named for the character from the animated film "Ratatouille," with dishes created by the French Michelin-starred chef Arnaud Lallement.
The Norwegian Breakaway will have everything from a churrascaria (Brazilian-style steakhouse) to separate bars for Asian noodles, gelato and raw shellfish. On MSC’s forthcoming Preziosa ship, there will be an Eataly Restaurant modeled on the Manhattan Italian gourmet food mall.
Celebrity chef Jacques Pepin has served as Oceania Cruises’ executive culinary director for nine years, and this September, he’ll be a guest on Oceania’s Riviera ship, doing a cooking demonstration, Q&A, and meet-and-greets with guests at his namesake onboard restaurant, Jacques, and the ship’s culinary center.
But there may be a downside to some of the new food offerings. Arnold Boris, editor-in-chief of Cruise Gourmet, said he has found that as specialty food options with extra fees increase, basics that used to be offered for free decrease. "It’s all unbundled now," he said.
Spencer Brown agreed: "The quality of the main dining room has gone downhill while they’ve raised the prices to get into these alternative restaurants."
For example, she said Royal Caribbean now "charges for food in the dining room that used to come with your cruise. Surf and turf is $38 but surf and turf used to be part of the dinner. The dining room had been sacrosanct in terms of hands-off, no extra fees, except for liquor. On Celebrity cruises, you go to a French restaurant and you pay to get in, and they greet you with a glass of Champagne, then you look at the bill and see it’s an extra $18."
The unbundling trend is seen in other areas as well, with mass market lines keeping fares low but charging extra for various onboard activities. Ironically the opposite is happening on luxury lines, where "they don’t want to lower (ticket) prices because it doesn’t look good, but they’re throwing everything in for free. Luxury is the best value it’s ever been," Spencer Brown said.
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