As the Navy stretches and breaks old paradigms about ship manning, new methods of performing traditional shipboard functions must be developed. The current low-tech, manpower-intensive food service system is ripe for a sea change.
". . . there's no way a ship as large as the arsenal ship is envisioned-it could be up to 800 feet long-can be successfully crewed by 25, 50, or 100 sailors. Who will maintain and repair the topside replenishment fittings? Who will run diagnostics on each of the missiles? Who will cook the food?"
-Captain Richard Sharpe, Royal Navy (Retired)
Editor, Jane's Fighting Ships
The sailor on board ship is the wrong person to be cooking. We simply can no longer afford to do shipboard food service in the same manpower intensive, technologically inefficient manner that we have done it for generations. Four major trends are driving the need for a sea change.