b'BEVERAGE FOOD & BEVERAGEFOOD & BEVERAGEFOOD & BEVERAGEALASKAN DREAM CRUISESFRESH SUPPLY CHAIN STRATEGYtionsNick Burger,dire l operaofhote The 76-guest Chichagof DreamctorW e purchase as fresh asWere small, but not a small company for local suppliers. possible,preferably non-frozen if we can get our hands on it, said Nick Burger,Theyareextremelypleasedwithusbuyingtheir director of hotel operations of Alaskanproducts and subsidizing the local economies.Dream Cruises. We do it in ports of call where we have an established relationship with a seafood supplier. pleased with us buying their productsportions we will serve. In general, sea-Running a March-to-September sea- and subsidizing the local economies,food andsh is the preferred item.sonal operation with roughly 250 berths,Burger said. Whilesh is easy to come by, produce the companyseet of small shipsndsMenus operate on a corporate menuis not. That means either partnering with the unique places in Alaska with a hugecycle, with a seafood option every daylocal suppliers, like in Juneau, when they focus on locally-sourced seafood.and an average portion size of aroundhave it in season, or shipping it by barge In Juneau, Alaskan Dream has ex- four ounces. Chefs have someexibilityfrom Seattle. tended that to produce, partnering withtond super fresh options and make their We have not been able tond a local a local business that has an extensiveown dishes as well.produce supplier that can supply a con-greenhouse. Its no longer a good thing to have asistent product for the whole season, We will buy romaine freshyoubig plate, Burger continued. This year,Burger said.cant get it fresher, said Burger.with the corporate chef, we have gone toDiscussions with Alaska Airlines toy While relying on a local supply chainsmaller portions with the philosophy thatin produce are ongoing, as the airline has could be perceived as risky, the companyif someone wants more we have more. a cargo network, but lacks the right stor-knows it can get fresh salmon and halibutI would rather someone request aage containers for produce at this point.in season. If not, it falls back on a largesecond portion than throwing half theSeasonal operations also lead to a major supplier in Sitka.rst portion away, which was not un- human resources endeavor of stang up It is then a frozen product, but stillcommon. and stang down. Recruiting starts in No-incredibly fresh. The most popular dinner entre is byvember, and the line takes two full months Owned by Sitkas Allen family, thefar halibut. to staup its American- agged vessels. ownership has put a big emphasis on local When halibut is on the menu, weThe hardest position tond? Galley utility.purchasing. need to make sure we have a strongAs for winding down for the season, Were small, but not a small companycounter item, like a short rib or a steak,the company donates all perishable items for local suppliers. They are extremelyto compensate for the extra amount ofoits ships to local charities in Sitka.Cruise Industry News: MHA 35 thAnniversary 33'