Flair Magazine - Edition 3 | 2024

EDITION 3, 2024

FROM DOCK TO DISH Large-scale catering aboard a cruise ship is a complex, dynamic and precise operation. Discover how teams ensure a smoothrunning galley.

AT THE HELM

With a passion for travel and food, Carnival Australia’s Director of Supply Chain Jeremy Goodman is steering the customer experience in the right direction.

SPRING CLEANING FOOD-GRADE CHEMICALS GETTING PPE RIGHT VACUUM-SEALED BENEFITS

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Flair Magazine - Edition 3 | 2024

Published on Aug 4, 2024

Bunzl ANZ

In this edition, we cover the cleaning products and practices to tackle allergy season, the unique chemicals used for an efficient commercial kitchen clean, and what you should look for when it comes to a quality floor cleaner. We also look at what your organisation can do to promote ESG from within, and Sustain's simple answer to unfolding single-use plastic bans in South Australia. We take a look at uniquely complex logistics required to manage catering on cruise ships before we take a look at how dining establishments across ANZ are carving out a new niche. Lastly, we hear from Guy Churcher on innovations he's looking forward to in the Hospitality space before settling in with Jeremy Goodman, Director of Supply Chain at Carnival Cruises, who tells us of his love of food and the cruising industry.

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Flair Magazine - Edition 3 | 2024 by Bunzl ANZ - Issuu