Norwegian Cruise Line’s guest satisfaction metrics have risen to an all-time high in the past year. At the same time, its spirits sales increased 27%, beer sales climbed 12% and wine sales rose 13%. This is thanks to a focus on the line’s beverage program, as well as enhanced offerings and new launches.
Norwegian’s specialty concepts offered on-board many of its ships include Sugarcane Mojito Bar, The District Brew House and The Cellars Wine Bar, each with a unique beverage menu. Updated wine selections include organic, biodynamic, kosher and vegan selections, while the beer program showcases a mix of domestics and imports that incorporates regional craft breweries.
To meet the high demand for craft cocktails at sea, NCL developed a batched drinks program with Kathy Casey, owner of Liquid Kitchen. The Cocktails on Tap program offers kegged drinks at a number of bars, lounges and restaurants throughout the ship. In addition to simplifying mixology for the bars, the eco-friendly portable units are used for themed parties.
The company also worked with Casey to create Bespoke for The Haven Bar, allowing guests to create customized cocktails based on their unique flavor profiles. A series of questions and an innovative cocktail compass guides guests through the process, encouraging them to engage with a mixologist to create the perfect custom libation. They choose a base, drink style and other preferences, as well as infusions/blends, signature bitters and garnishes.
As part of NCL’s Sail & Sustain environmental program, the line has removed plastic straws from the fleet. It’s also announced a partnership with Just water to replace plastic water bottles with plant-based cartons made from 82% renewable materials.
