NCL initiative to upgrade food service

A program called Freestyle 2.0 will pump an additional US$50 million into improvements in the dining experience on Norwegian Cruise Line ships, the company announced December 20.

The improvements will be rolled out immediately. The infusion of cash will mean an additional 20 percent increased investment in food per passenger according to the line. Lobster will become a mainstay in the cruise line’s menu, with one meal each cruise in the main restaurant and lobster on the menu in one of the restaurants each night.

There will be a signature dish in each of the restaurants on the ships, for example a 48-ounce Porterhouse steak or chocolate fondue towers. On days at sea, one or two of the alternative restaurants will remain open. Room service menus will be expanded and passengers will be greeted with a welcome-aboard glass of Champagne. Other improvements include buffet dining on the Norwegian Gem and Norwegian Pearl and a new and more refined reservations system.