Ahead of the inaugural F&B@Sea Awards, to be held at F&B@Sea on April 11, 2024, we spoke to Margie Jones to find out why the awards are important to the industry and what makes them stand out. I asked him what he thought about it. entry.
Margie Jones, Interim Dean, “Wine Professor”, Collins College of Hospitality Management
Why did you decide to become a judge for the first F&B@Sea Awards?
The cruise industry is continually working on trending food and beverages. I always welcome the opportunity to learn from the industry to stay on top of what’s going on.
Why are the F&B@Sea Awards so important to the industry?
I think award programs help identify trends and encourage creativity. There are two key elements to competitive advantage.
What advice would you give to companies participating in the awards?
Balance creativity and profitability. Sure, there are moments when a leader loses and wow, but ideally a sustainable program is more appealing.
What makes a standout entry?
I don’t know yet, but this is my first year.
What are the top three things you’re looking for in an entry?
It can be creative, sustainable, and can be adapted and used by others.
What are the top three food and beverage industry trends you’re most looking forward to in 2024?
Health-oriented products, non-alcoholic segment, up-and-coming regions and products