2nd May 2007 - 00:00
Abstract
Sponsored by Greencore Foodservice
P&O Ferries In 2006 under a new food and beverage management team the ferry operator launched its Best of British campaign to offer its majority British passengers food offers linked to their point of departure as well as other generically British fare as part of moves to meet food trends. It has had an immediate impact on the business with f&b turnover up 17% year-on-year and spend per passenger rising by 8%. The construction of a 75,000 sq ft warehouse in Dover that's linked to a new central production facility allows P&O to operate a true ate-to-plate food audit, with benefits for local farmers and food producers, an increase in the quality of produce and a reduction in food miles. In Kent now, for example, the operator buys in tonnes of food each week from a farm just 10 miles from Dover, while Spitfire ale from Faversham's Shepherd Neame brewery is available on the ships.