Holland America Line is emphasizing three main elements: fresh, regional, and local, according to company president Gus Antorcha, speaking at a press event aboard the Nieuw Statendam in Port Everglades.
According to Antorcha, the company focuses on offering authentic experiences through a strategy that prioritizes food freshness. “We focus on guest research and bringing them closer to the experiences of our extensive itineraries and the regions we visit,” he explained.
They recently launched a global program of locally sourced fresh fish served on board in under 48 hours, aiming to reflect the culinary culture of the regions visited. “We place particular emphasis on fish, but we don’t limit ourselves to that,” Antorcha adds.
The president emphasizes that regional sourcing ensures the freshness of products by purchasing them locally, allowing for a more authentic experience for passengers. As an example, he mentions the inclusion of Rainier cherries and certified fresh Alaskan halibut on trips from Seattle to Alaska.
This strategy applies not only to the food offerings but also to onboard entertainment and beverages, seeking to satisfy customer demands and differentiate themselves from the competition. “It’s what our customers want and, frankly, what sets us apart: our itineraries and how we bring them to life onboard,” says Antorcha.
In addition to enhancing the customer experience, Holland America Line seeks to positively impact the communities its ships visit, demonstrating its commitment to the economic and social support of these regions. “For us, it is important to support these economies, these people, and the places we visit,” explains the company president.
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