How Kloska ensures nutritionally balanced menus for crews worldwide
Published Interview Supply Chain and Sustainability Magazine – THE MARITIME MAGAZIN FOR IMPA London & IMPA SAVE
From fresh produce to cultural dietary needs, Kloska provides a comprehensive approach to crew nutrition. We spoke to Nadine Kloska, Managing Director of the Kloska Group, about how the company leverages advanced catering software, global sourcing, and expert training, to ensures that every vessel’s menu is diverse, cost-effective, and aligned with modern nutritional standards.
How does Kloska ensure a varied and balanced menu for crews that meets modern nutritional standards?
Firstly we strive to keep short supply intervals to ensure that the crew always has access to the most fresh fruits and vegetables available. Additionally we offer the master and cook a relatively large item basket to choose from in order to guarantee a well-balanced diet and a large assortment of recipe to be able to prepare a nutritionally balanced diet. Of course through our catering software tool we offer additional digital menu recipe suggestions catering to all religions and/or ethnic groups and their special desires and preferences. The list of recipes grows constantly and also shows seasonal or special festive dishes. Each recipe is also linked to the digital menu planning for quantity calculation of each product required.
Can you provide examples of how different dietary preferences and restrictions are accommodated?
There are religious aspects to keep in mind such as Ramadan, Christian Festivals, Halal etc. but also individual preferences i.e. vegetarian and/or vegan plus cultural aspects to keep in mind i.e. different Asian, European, Eastern European aspects to consider and keep in mind. Certain cultures request for more Mediterranean style dishes with fish/seafood and rice whilst other cultures especially in the Eastern European region wish for more whole hearty dishes with meats and potatoes. It is our job to make sure that both needs can be accommodated at the same time without having any restraints in regards to the vessel´s budget. And of course we are always in close contact and in constant exchange with the ship owner and/or manager to evaluate special additional needs and requirements.
Based on your extensive experience, how does Kloska determine standardized consumption rates for different types of vessels and crew sizes?
When we determine the correct rate for the vessel we look at different factors such as crew nationality mix and secondly the type of vessel and also it´s trading area. Crews on certain type of vessel´s i.e. heavy lift or bulk vessels require a higher calorie intake in comparison to other standard container vessels due to the nature of their daily operational tasks and lifting and/or working with heavier machinery and tools. Certain geographical trading areas are easier and possibly also more price competitive (i.e. Asia & EU) whereas some remoter ports and regions may be slightly more cost expensive on certain product items (i.e. Africa & Caribbean) , this must also be considered when determining the final consumption budget.
How do you adapt these rates to ensure sustainability and nutritional balance?
The rates are agreed upon in the beginning of the agreement and it is our job and task to assist and help the crew and the cook on board the vessel with ideas and suggestions on how to purchase the correct quantities and find suitable substitutions for a well nutritionally balanced diet. Our software offers such assistance where the cook wishes to have additional input and/or suggestions on certain seasonal items and good substitutions on for instance certain vegetables and/or meat cuts for special recipes.
Can you explain how Kloska leverages consolidated purchasing volumes to optimize costs without compromising on quality?
Of course we do the general regular price comparison throughout all regions as everyone but we have also established a close international partner network of cooperation partners. With these partners we do not only share the standard “customer vs. supplier” relationship but strive to go beyond this relationship and exchange further information on product sourcing possibilities and bulk purchasing options on a more cooperation basis.
What strategies do you employ to maintain cost-effectiveness while ensuring a high standard of nutrition?
As mentioned above we spend quite some effort on strategically combined sourcing through our partner network and important to mention that additionally due to our position mainly being a globally operating ship supplier and not only being a catering company we are aware of the global sourcing prices and different qualities and availabilities internationally. The combined volumes of the Kloska Group together with our various suppliers across the world enables us to source in bulk and assure a competitive price and quality level in most ports around the world.
What measures does Kloska implement to maintain strict quality requirements for the food supplies?
Additionally to the measures mentioned above we carry out strict audits and assessments of our partners & suppliers evaluating their certifications and monitoring the recent claim history and feedback given from the vessels after every supply. Our suppliers follow strict guidelines.
Additionally, how do you manage inventory to ensure stock coverage and minimize waste?
Through monthly or quarterly inventories plus additionally our catering software shows the theoretical stock that should be on board on any given day in order to use this as a general compare to the actual stock inventory and to faster notice larger unexpected discrepancies on short notice. Wherever geographically possibly (mostly EU supplies) we have catering representatives from our team in Germany and Netherlands joining the supply and giving further assistance on board.
How does Kloska incorporate training sessions, webinars, and best practices to keep the crew and catering staff informed about healthy menu planning and proper food handling?
We organize free of charge bi-monthly online webinars in small groups in which we give further suggestions for menu planning & healthy balanced diet which we developed internally and together with our cooperating catering training school. In our catering team in Germany we have professional cooks who assist the crew and cook with deeper expert knowledge and experience whenever required.
