Yacht services provider, Evolution Yachting, has launched a new in-house provisioning brand ‘Galley & Pantry’ across its 20 offices throughout the Med.
This new brand has been developed in response to increased demand form chefs and chief stewards for locally sourced produce and supplies. The operation will be headed up by Scottish butcher Colin Clark and Monica Lopez, both with 15 years of industry experience, and will be supported by a hub company in Barcelona.
“Due to our rapid expansion and presence across the Med, we were thinking about setting up our own in-house provisioning service,” says Belen Martin, Chief Projects Officer of the group. “The arrival of COVID-19 signalled to us that the time was right, as it has put a lot of pressure on yachts and owners, with budgets being scrutinised even more than before. There are also limitations for logistics now due to the closure of most borders, and this has been extremely challenging. It is completely logical that yachts are questioning why they are having to have provisions sent to them from other countries, when excellent local produce can be sourced and with a minimum carbon footprint.”
The customer journey has been designed with one objective; to make life easier and more streamlined for yachts. There will be one point of contact for the client who will then coordinate with the provisioning expert from the local office, regardless of where the yacht is in the Med. A yacht’s needs can also be anticipated, so if certain products are not available locally, they can be sourced from the hub company.
Colin Clark comments: “Our objective is to continue to excel in service, provide local knowledge and obviously great produce. We will provide the yachts with the best advice about local produce, but also advise them about the local limitations on products and suggest alternatives.”