Food budgets for private and charter yachts
Chef: Lindsay Wilson
Budget: 57,000 (12 per day per crew member)
We dont have a budget for catering for the owner and his guests, but I have not had a complaint regarding cost to date. They are the ones to make special requests, and are aware of the costs and the possibility of a reasonable amount of excess. We limit wastage, although its not possible to eliminate it totally. We keep it to a minimum with clever recycling and not over-catering in the first place.
My crew budget is about 12 per person per day for food, beverages and snacks. This is achievable with planning, good use of ingredients and thrifty provisioning. The crew dont often get fillet steak and lobster, but there are good cuts of meat, fresh vegetables, fruit and fresh fish.
During the season crew food is often subsidised by guests and owners, as there are usable guest leftovers and items requested in provisioning sheets but never used.
For a charter I prepare for as many situations as possible, so there are often leftover items, paid for by guests and used for the crew. Its not a problem as guests always take priority, and it is only when items are beyond acceptable serving date to guests that this food is recycled and used for crew.