JVS Culinary Group is truly the only port-of-call for cruise lines interested in updating and upgrading their food & beverage concepts and operations.
Clients come aboard with JVS Culinary Group and enjoy the enormous benefits of Jacques Van Staden’s illustrious cruise line expertise and experience. His knowledge of USPH, SOLAS and Maritime requirements for a ship’s catering equipment, galley designs and layout is invaluable. The JVS Culinary Group team understands that a cruise line’s food & beverage department must work hand in hand with the ship’s logistics, supply chain, environmental, continuous improvement, and product development teams to coordinate all new dining concepts, communications, training, systems and processes.
The JVS Culinary Group is skilled at developing seven to 20-day cycle menus for main dining rooms, concept development for specialty restaurants, concept rebranding, new restaurant build outs and product development for new, environmentally-friendly techniques in food preparation.
With JVS Culinary Group at the helm, cruise lines can be assured that their galley will be the best in the fleet.