Provisioning is a space-and-timing exercise. A clear meal plan, the vessel’s real storage and the group’s dietary needs matter more than buying the largest possible grocery load.
Confirm the galley before writing the menu
Ask which fridge, freezer, cooktop, oven, barbecue and cookware are currently aboard. Published amenities are a useful starting point but equipment can change between listing updates and departure.
- Cold-storage capacity
- Cooking appliances
- Drinking-water arrangement
- Cookware and serving equipment
Plan meals by effort
Put quick meals on travel or handover days and save longer cooking for settled evenings. Choose ingredients that work across several meals and tolerate movement, heat and limited bench space.
Assign dietary requirements and allergies to one shared written list rather than relying on several informal messages.
Shop to the storage, not the appetite
Ask for locker and refrigeration guidance before shopping. Remove bulky packaging where appropriate, label shared supplies and keep the first meal easy to reach. Confirm whether the operator offers pre-ordering, delivery or a provisioning service.
- Meal plan and guest count
- Dietary needs
- Ice and cold storage
- Waste and recycling plan
Keep departure day simple
Confirm when provisions can be delivered, whether the marina allows trolleys or vehicle access and how long stowing normally takes. Provisioning should not consume the time allocated to the safety and area briefing.