The Importance of Predevelopment of Galleys to Reach Optimal  Functionality

In this article, Head of Predevelopment, Tim Lake, highlights why thorough predevelopment is crucial to achieving optimal functionality and excellence in galley operations. 

Cruise ship galleys are responsible for producing large volumes of food; some operators serve up to 10,000 guests and crew several times daily. For every project, large or small, it is essential to plan every aspect of the entire catering process in detail. As the saying goes, “Well planned is half done.” Success in galley projects often depends on investing extra focus and effort into the initial predevelopment phase. Here, you’ll find out why predevelopment matters and what essential steps should be taken. 

What does predevelopment of galleys mean and why is it important? 

Planning of  food preparation, serving, and ware washing systems onboard involves many factors, making it essential to dedicate sufficient resources to predevelopment for galley areas and the overall catering flow. 

Whether the project is “Extended turnkey” (steel to steel) or “Visual turnkey” (panel to panel”), galley projects include predevelopment, contract, design & engineering, construction, and delivery phases. This article focuses on predevelopment, also referred to as pre-contractual, pre-design or pre-engineering, and its role in project success and efficient galley operations. 

Predevelopment ensures optimal layout design, the required surfaces, efficient flow of people and goods, ergonomic designs for the crew, suitable equipment solutions, and a realistic budget and schedule. Investing effort early on reduces overall costs and risks for owners and shipyards, resulting in a high-performing galley. 

7 boxes to tick during predevelopment of galleys 

1. Understanding the needs and usage 

First, it’s vital to understand the galley’s intended purpose and concept. The design should reflect the owner’s requirements, including fleet standards, menus, preferred brands, and other details. Early discussions involve the owner and head chef to clarify concepts, menu options, equipment preferences, seating, crew numbers, and logistics. 

2. A tailor-made design that suits the surroundings 

When designing a show galley, bar or buffet, the architect’s vision and style must be considered. Catering equipment should blend seamlessly into the atmosphere, impacting food and service quality positively while enhancing guest satisfaction and owner returns.  

3. Mapping of food and passenger flow, work areas, interfaces, and obstacles 

Back of house galleys must align with architectural, engineering, and interior plans for optimal functionality. Experienced planning ensures smooth integration of food and workflows throughout the ship. Conceptual designs and layout drawings are created, considering space limitations and ship’s structural elements like bulkheads and doors.  

4. Choosing the right equipment and solutions 

Conceptual layouts are prepared together with detailed equipment lists and specifications; Capacity calculations are made to optimize energy consumption ensuring appropriate choices. This stage allows owners to explore manufacturers’ latest innovations. 

5. Compliance with rules and regulations (USPHS, NORSOK) 

All catering areas must meet marine regulations according to vessel type and operating areas, following specific guidelines such as USPH or NORSOK standards as required. 

6. Creating a detailed budget 

The predevelopment phase lays the foundation for an accurate project budget that reflects the owner’s requirements. Cost comparisons between alternatives are reviewed and discussed in detail. 

7. Lifecycle optimization and sustainability 

Future-proof design includes lifecycle services, current trends, and sustainability. Spaces should enable easy maintenance access. Properly applied energy monitoring helps owners optimize consumption. Food waste management programs now track production and waste, aiming for zero waste—a win for the environment, operators, and guests. Designs must balance flexibility for new trends and regulatory compliance. 

The perfect compromise 

With many factors at play, fine-tuning catering areas is complex and requires deep expertise and teamwork. The right compromise means all parties are satisfied; focus and investment in predevelopment lay a crucial foundation for a successful operation after delivery. A detailed plan signals a successful project resulting in happy owners, guests, and crew. 

For more information, contact

Tim Lake

Head of Predevelopment, CAT

[email protected]