HOW CRUISE LINES CUT COSTS TO STAY AFLOAT.

The trick is to save costs while still offering value for money. But of course there’ll always be people who pay rock bottom prices but still expect lobster every night.

THE LATES SHIPS have more efficient power-plants for example and some have reduced staff.

15 cost cutting ploys;

• By reducing menu selections.
• By reducing food portions in main dining venues.
• By providing cheaper cuts of meat (pork instead of beef)
• By reducing the strength of “free” coffee.
• By reducing the variety of green vegetables
• By removing trays from self serve buffets (some lines)so you cant carry so much
• By reducing service levels and giving minimal training.
• By charging for ships postcards that used to be free
• By replacing live flower with silk flowers
• By reducing in-cabin toiletries
• By cutting speed between ports
• By switching to lower-cost suppliers
• By removing free writing paper and postcards
• By taking advantage of bulk
• By “squeezing” port agents, berthing & handling charges.