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Tuesday, November 19, 2019 

Ship operators can save thousands of dollars each year by streamlining their galley operations to optimise costs and reduce wastage, according to catering management specialist MCTC.

The company advises that reassessing galley costs and making simple strategic moves towards forward planning can make a big difference to vessel operating costs.

“Shipowners and ship managers could be saving thousands of dollars a year in the galley. I’d estimate that we can save each vessel approximately US$1,500-2,000 every year,” said MCTC’s MD Christian Ioannou.

Standardisation and streamlining are pivotal to cutting costs and reducing food waste. Port waste reception facility costs are increasing – making it essential on environmental and financial grounds to minimise food wastage at sea. MCTC specialises in providing catering solutions, including weekly menus from its  culinary training consultants, which take into account the nationality and food preferences of the crew  -- thereby improving seafarer happiness as well as reducing costs.

Ioannou said: “There’s a misinterpretation in ship owning companies that setting a budget for food will save money but it’s important to also include standardised catering methods too which maximise the efficient use of ship stores. MCTC looks at the bigger picture to develop standardised processes which streamline practises. It allows for more methodical procedures, effective catering and delegation of crew's time.”

MCTC provides a full Catering Management System which covers the vessel's entire catering needs, allowing for cost optimisation through an efficient system.

“Our job is to save ship operators money while promoting healthy, nutritious food for seafarers. We don’t cut corners but save money through our specialised programmes,” said Ioannou.

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