Charter

Provisioning for a Charter Vacation

Nov 18, 2019

Cooking onboard can be an interesting challenge. However, with proper planning and the right provisions it also can be delicious.

How to Provision for Charter

My last day of a recent weeklong charter revealed an expensive lesson: when we gathered up all the leftover provisions, it covered the whole salon table. I am not inexperienced when it comes to provisioning, but I let this one slip by as we were harried on departure day and multiple people shopped. Not only is overprovisioning wasteful, it’s expensive. So here are a few tips (that I know too well but didn’t employ) to help you slide into the finish line with nary a Saltine left.

Types of Provisioning

Most bareboat charter companies offer three levels of provisioning: fully provisioned, partially provisioned or none.

1. None – The option of “none” is risky if the stores are closed when you arrive and they may not have all the provisions that you want in stock.

2. Fully provisioned – Having the charter company provide all the provisions is usually expensive and can be disappointing.

3. Partially provisioned – The recommended way to provision is a limited partial. There will be some food aboard but aren’t tied to the charter company’s choices, quantities or prices.

It’s best to buy in bulk. Big box stores are appealing for this.

Most charter companies will provide a list that usually includes some staples like pasta, rice and breakfast cereals. Their list will be in English, so you’ll know what you’re getting.

Get the basics – Choose items that are easily overlooked when you get to the store like matches, dishwashing detergent, condiments, sponges, trash bags, charcoal, and salt and pepper.

Often you will find a wide variety of locally produced beverages at fair prices to sample and purchase.

Alcohol – Beer, wine and other acholic beverages, are usually best left for your shopping adventures. You’ll probably find better choices and prices on your own. However, you may want to order a case of beer in your partial to get you started.

Make a List

There are grocery list templates for Microsoft Excel that work well for provisioning when planning a charter vacation.

Three Steps that will Help Make Provisioning Easier

1. Assign a chief provisioning officer – If you can’t find someone willing to take the responsibility, do it yourself. Having someone on board that can make a list and check it twice is always helpful. Meal planning can be done on the flight down and help cut on impulse purchases.

2. First – List small items (like seasonings) that you can bring from home and don’t want to buy in large quantities onsite.

3. Second – Divide the list. Crew members can do the shopping while you do the chart briefing, three people won’t come back with a week’s worth of water.

Eat Local

Mingling with the native inhabitants and discovering a variety of foods and cultures is all a part of the adventure.

Be adventurous – On your charter, you may visit islands where you don’t speak the language and won’t recognize the brands. It’s okay. Try the local yogurt, tuna, jam, peanut butter, etc.

For example – French Polynesia is expensive in general. Insisting on American brands is self-defeating, especially when there are so many local or French brands that are great. Why provision Budweiser when a delicious local Tahitian Hinano tastes great and costs half the price? European brands of meats, cheeses and chocolate are excellent. Forget Hershey’s and Velveeta and treat yourself because it will still cost you less.

Eating local will do wonders for stretching out whatever on-board provisions you may have.

A better way to shop for provisions – In parts of the Caribbean, local vendors come out to your boat with fresh French bread and croissants every morning. It’s a terrific way to shop and will take care of your breakfast needs.

Give yourself the opportunity to eat out – You won’t be the first sailor to be tempted by the smell of a cheeseburger in paradise so allow yourself the chance to be spontaneous.

It’s Not Road Food

Most likely, you’ll be chartering somewhere where the weather is hot, and your outfits are sparse. That’s a motivator to eat well on vacation

Stock up on fresh local fruit and produce – Skip the potato chips. Find out what is in season and shop local produce markets that are educational, fun and cheap. Get fresh fish from local markets and make cooking part of the fun. You may end up feeling (and looking) much better by the end of the week.

Less is More

Shop small and often instead of loading up on a week’s worth of groceries at your point of departure. Your provisions will fit better in relatively small boat refrigerators and storage lockers.

Whatever you think you’ll need, cut it by a third – It is fun to visit multiple markets along the way and discover unexpected treats like Mahi mousse (a fish paté), which makes a great appetizer with sundowners.

Share the Wealth

A final suggestion – You’ll never dial it in exactly. At the end of the charter be sure to share all the leftover provisions. Ask a full-time cruiser if they’d like your unopened goods and water bottles. Sometimes the charter company staff will be happy to relieve you of your extra food even if the packages have been opened.

Always ask politely without assuming – Sharing will make you feel better about the money you spent on the food you’re leaving behind and if you do it right, there won’t be much.

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