Spirit Cruises buoys menu

Weisberg, Karen
September 2005
FoodService Director;9/15/2005, Vol. 18 Issue 9, p23
Trade Publication
Presents information on the changes made by Spirit Cruises in several of its menu items in response to customer demand. Factors considered in formulating desserts according to Jean-Yves Ghazi, vice president of food and beverage; Effects of the low-carbohydrate diet craze on the eating patterns of guests; Role of fuel cost increases in the decision of Spirit to change its food prices.


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