What Lies Ahead for the Cruise Ship Buffet?

InIn the early days of the novel coronavirus outbreak, as its alarming spread became evident, cruise ships took center stage in the news.

Initially, reports of numerous cases aboard were seen as cautionary tales, later evolving into something more ominous. The Diamond Princess, one of the first significant outbreaks outside China, recorded 712 infections, 14 fatalities, and left thousands in quarantine for weeks. This situation not only highlighted the virus's highly contagious nature but also underscored the cruise industry’s failures—often criticized for being a breeding ground for illness.

However, for many loyal patrons and industry insiders, the virus’s sudden impact reflects unfortunate timing rather than systemic failure—a scenario involving nearly 4,000 individuals, over a quarter of whom were crew, crammed into a vessel less than 1,000 feet long. The cruise industry was caught off guard, facing a virus that public health experts and epidemiologists were still working to understand.

Thus, it's not surprising that the industry's rapid return to service raises questions among the American public about who would consider taking a cruise at this time—especially in August, when the U.S. Centers for Disease Control and Prevention’s “no sail” order on large cruise ships is set to expire.

The logical answer is the cruise enthusiasts: For those who already favor vacations at sea, their confidence in the industry remains largely intact. An April survey by the Independent revealed that two-thirds of respondents wouldn’t consider a cruise; however, that figure was reversed for those who had previously cruised. An industry survey in the U.K. also showed that 75 percent of past cruise customers would rebook—only a 4 percent decline from the previous year. Moreover, the LA Times reported in April that cruise ship bookings have actually risen compared to the same time last year.

None of these surveys inquired about how cruisers planned to dine onboard, whether they would still feel comfortable enjoying the signature mile-long buffets or the crowded dining halls—nor if the presence or absence of these traditional setups would influence their decisions at all.

With tightly packed lines, reused utensils, and countless strangers leaning over each other’s food, the classic cruise ship buffet and the 1,000-seat main dining room epitomize the overlap between large gatherings and dining establishments—two elements that the novel coronavirus has turned into a nightmare scenario.

However, cruise lines are entering this situation better equipped than many other industries. “Much of this is standard practice for us,” states Wes Cort, vice president of food and beverage operations for Norwegian Cruise Lines. “We have an advantage here because this is not new territory for us.” Due to their size and stringent tracking protocols, ships have long been associated with spreading norovirus—prompting companies to combat both the 'floating petri dish' reputation and actual infectious diseases for years.

“I think they’ve gotten an undeserved reputation,” says Kathy Casey, a chef and owner of a food and beverage consultancy who has worked extensively with cruise ships, and is also a cruiser herself. With 20 years of industry experience, she has complete faith in their sanitation and safety measures. “I often joke with my team that I would lick the floor if you asked me to.”

Few who viewed a Japanese video simulating the spread of a virus at a cruise ship buffet would choose to partake. The buffet seems like the first thing that should be discarded, yet major cruise lines have yet to unveil their new safety protocols for resuming operations. “We’re currently working on all these measures,” states Susan Lomax, associate vice president of public relations at Celebrity Cruises, adding that they’re collaborating with “a group of leading epidemiologists” to identify best practices.

The reluctance of companies to publish clear policies resembles a game of chicken, where those who act first risk being scrutinized by the media, customers, and the public. “Cruise lines are frequently discussed now,” notes Cort. “I see CNBC covering us daily.” Royal Caribbean retracted their CEO’s statement that the renowned Windjammer buffet won’t return: While most comments on Royal Caribbean’s blog regarding this issue support the company’s efforts to resume operations, a few express hope that the changes are temporary. “Otherwise, I might have to skip cruising,” one cruiser commented.

“Buffets will continue to exist in some form,” asserts Chris Gray Faust, managing editor of Cruise Critic, confidently stating that their readers are “very passionate” about them. “However, it won’t be a free-for-all where you serve yourself.” The evolving understanding of the virus makes the situation uncertain, as Gray Faust has heard from cruise line executives. “They believe they learn more about the virus each week, so specific changes can’t be disclosed until they know what needs to be implemented.”

Norwegian was the first major line to unveil its new safety plan, named “Peace of Mind,” on June 1. This plan includes a buffet, but it won’t be self-serve—staff will serve the food items. Although this may slow down meal times due to sanitation, distancing, and serving, Cort assures that staffing will be adjusted to speed up the process. He also understands what matters most to guests: “We’re not planning to change our menus right now.”

Cort likens shifting guests’ perspectives on self-service to changing attitudes toward plastic straws: When explained, it makes sense, and guests understand. However, he insists the change is minimal, with the primary goal being “to provide exactly what [guests] have enjoyed in the past — just with masks on.” This contrasts with the headline from The Points Guy about the return of cruises: “Believe it or not, cruising is back — and it’s weirder than we expected.”

However, the sensational headline masks the reality of Norwegian's safety measures and those of smaller ships, which may resume operations sooner than larger vessels affected by the CDC’s 250-person limit. Casey highlights that many precautions are already in place on ships, including handwashing stations by buffets, sanitation stations at dining entrances, and crew members actively encouraging their use—like Norwegian’s “Washy Washy” song and a “Let It Go” parody performed by Royal Caribbean staff.

Unlike norovirus, which primarily spreads through contact, the coronavirus is mostly transmitted via respiratory droplets in the air, meaning even the cleanest hands can’t fully prevent its spread among people. “Dining rooms on most ships tend to be crowded,” notes Sheri Doyle, owner of Pacific Northwest Journeys, an independent Travel Experts affiliate and Virtuoso travel advisor. “Guests sit closely together, making it hard to navigate between tables.” She anticipates—and hopes for her own and her clients' sake—to see dining hours spread out more, promoting social distancing. Gray Faust mentions that larger ships were already moving away from communal tables. “The trend of dining with strangers has been declining,” prompting ships to shift to smaller tables. “I believe this will simply accelerate that trend.”

Interestingly, the “served buffet” style is already more prevalent than many realize, she explains. “On many upscale lines, passengers weren’t actually serving themselves,” nor were guests on larger lines like Holland America during previous outbreaks. Cort notes that when they transition to served buffets, there’s typically some pushback from guests. “But I think people will understand,” he remarks about the current circumstances. While some fans of self-serve buffets may be disappointed if they vanish, Casey observes that staff are attentive to guests' desires, ensuring they receive a bit of everything.

“People enjoy a wide selection,” she states. “They choose to cruise because it simplifies decision-making,” including meal choices—the buffet allows them to avoid that burden. As ships move away from massive dining rooms, this variety is evolving into more small specialty restaurants, which conveniently allow for better control of numbers through reservations. Cruisers crave Indian and French cuisines; they seek gourmet dining as well as barbecue. They appreciate opportunities to savor dishes crafted by chefs like Thomas Keller on Seabourn, Curtis Stone on Princess, and Edouardo Jordan on Holland America. Nowadays, Gray Faust observes, “some guests skip the buffet entirely and never visit the main dining room.”

While the specifics of cruise ship dining in the near future remain uncertain, major lines consistently emphasize their reliance on scientific guidance and regulatory organizations like the CDC and WHO. Additionally, Cort mentions that Norwegian has a dedicated health and safety division and has enlisted Dr. Scott Gottlieb, former Commissioner of the U.S. Food and Drug Administration and a seasoned public health expert, as an advisor.

As a cruise enthusiast, Doyle is eager for either a vaccine or at least rapid testing for all passengers before she sets sail again. However, she’s concerned about an overlooked issue that few CEOs seem to address. “The emphasis is solely on guest safety, ignoring worker safety,” she observes, noting that recent webinars and industry gatherings have largely neglected the health and safety of the staff—an alarming oversight during the Diamond Princess outbreak—and how staff health can directly impact guests.

“This has been very distressing for me,” Doyle admits. A significant portion of the infected crew on the Diamond Princess were food-service workers. Cort asserts that through pre-screening, quarantining, and testing, his staff will be protected, emphasizing that they are already well spaced at their stations. “Ensuring food safety in the kitchen is crucial. I’m not sure there’s much more we can do in that regard,” he adds.

The main changes proposed so far focus on reducing capacity to enhance social distancing—limiting how many people can dine in a room or be aboard a ship. However, Gray Faust warns against assuming this will lead to higher prices for a vacation option that has traditionally been more affordable than luxury resorts. In a recent discussion with Royal Caribbean’s parent company, she learned that newer ships operating at just 30 percent capacity can break even, while older ships—typically more budget-friendly—only require 50 percent to reach that point.

Additionally, many ships issued credits to customers from canceled cruises that exceed their initial payments, which means many travelers have funds ready to use. Doyle reports that her clients, whether holding credits or not, are primarily looking ahead to next year rather than immediate bookings.

They expect there will either be a vaccine available or some improvement in conditions,” she explains. With cruise lines offering lower deposit requirements and flexible cancellation policies, the minimal financial risk is quite appealing.

For her, having clear assurances regarding safety protocols for both guests and crew is essential for her return. “In general, the experience won’t be drastically different,” she notes about dining on cruise ships. “However, new health and safety measures, like mask-wearing in public, may become commonplace.”

This really encapsulates the transformation happening within cruise ships and their dining experiences: it reflects the shifts we’re witnessing in restaurants on land. “We’re all adapting to a world that is changing,” Gray Faust remarks.

Ultimately, cruisers contemplating a return to onboard dining are not much different from diners on land evaluating the safety of returning to their beloved restaurants. Each person's assessment of risk versus reward is shaped by their individual preferences. While certain travelers—those accustomed to boutique hotels and Michelin-starred dining—may be hesitant to reconsider their views on cruises, loyal passengers are placing their trust in cruise lines to help them rediscover familiar pleasures in a new context.

Naomi Tomky is a food and travel writer based in Seattle.