The logistics of cruise ship catering

A great article from the New Yorker about the effort that goes into stocking the restaurants and creating the food on a giant modern cruise ship.

“Our quickest-moving beer is Corona,” he said. “Right now, we have seventeen thousand bottles. Bud Light, twelve thousand bottles. Crystal Geyser bottled water, seventeen thousand bottles. Evian litre bottles, twenty-five thousand.”

I've never been on a cruise ship. Maybe that's something to work on in the near future.

(ht @charlesarthur)