Norwegian Cruise Line outlines $400 million investment plan

MIAMI — Norwegian
Cruise Line has earmarked $400 million over the next two years to upgrade its
ships, private islands and cuisine in a program named the “Norwegian Edge.”

Norwegian
president Andy Stuart outlined the plans at a Miami media event here. He said
the money will be spent in three core areas.

Nine ships
will be upgraded as they cycle through dry dock by the end of 2017. The
improvements started with Norwegian Epic and Gem last fall and will continue
with Pride of America in March. They are scheduled for Norwegian Sun and Dawn
this year and Norwegian Spirit, Pearl, Sky and Jade next year. 

Stuart said the
dry docks will generally be longer than what Norwegian has scheduled in the past,
with a bigger investment in guest-facing elements. In general, the line is
swapping out glitzier showier designs for more elegant ones, Stuart said. 

“We believe
there is an opportunity to deliver a new standard of excellence, which we are
introducing as the Norwegian Edge,” Stuart said.

A second
leg is added investment in Norwegian’s destination islands, Harvest Caye in
Belize, and Great Stirrup Cay in the Bahamas. At Harvest Caye, where the
opening was recently postponed for nine months, Stuart said plans have shifted,
requiring more time.

“We’re putting a
lot more into it than was originally conceived,” Stuart said, while guarding
details for discussion at a later date. 

Great
Stirrup Cay last year got a $20 million marina, which has made tender arrivals
at the island smoother. Stuart said improvements will include new dining,
cabanas, new family activities, entertainment and spa experiences, greater
accessibility and walkability, and a new area reserved for guests in The Haven. He said
there are no current plans to build a dock.

The third
element of Norwegian Edge is a deeper emphasis on food, taking advantage of its
ships which are purpose-built for alternative dining, with restaurants that
have their own galleys and personalities. There will be new menus and more
training for chefs and culinary staff.

“We’re
investing a lot of money across the fleet in the dining experience,” Stuart
said.