Let’s cut to the chase. For us in Fruit Logistics the right provisioning of a yacht consists of all of the following:

1 ) Providing only premium quality products both visually and tastily.

2 ) Products “farm to table” kind of fresh, that will last for as much as their maximum life is. There is no margin for fruit & veg gone bad when you are in the middle of the sea ,and we honestly respect that.

3 ) Maximum availability ! Huge variety, even when the chef asks for imported f&v (fruit&veg), either exotics from all over the globe , or very rare and hard-to-find products , as well as fine dining ingredients like edible flowers, sprouts, baby veg and so forth. We have to be able to provide almost all of them!

4 ) Unbreakable cold chain from the start till the end of the whole process! To maintain and “lock” the absolute freshness of our products they have to be transported from the producer to the wholesaler, then to our warehouse , and lastly from us to the yacht using only cutting-edge refrigerated trucks.

5 ) Flawless and eligible service. Not only our products’ quality should be perfect. We have to be able to guarantee that you’ll receive your order , exactly at the place , date and time of your preference because time is super important for you. Also in the packaging that is more suitable for your vessel. Moreover during the process of accepting and performing client’s order , the interaction between supplier and client is very important.
Clients, especially when it comes to non greek chefs , many times ask for off season products , e.g white truffle and blood oranges in july, or wild fresh porcini mushrooms in heatwave periods… As a responsible provisioner, we have to inform the client about asked items that are unavailable, and if possible suggest for alternative available solutions.