Superyacht Galley Provisioning — Storage & Capacity Planning

Why Provision Storage Planning Matters

Inadequate provision storage is one of the most common galley design failures on superyachts — and one of the hardest to fix after build. Running short of refrigeration capacity mid-charter reflects directly on the guest experience and operational flexibility.

Calculating Your Provision Requirement

Number of people × days between provisioning × provision allowance per person per day.

Example — 7-Day Charter, 20 People

• Chilled (meat/fish): 20 × 7 × 0.5 = 70 kg → approx. 280 litres refrigeration
• Chilled (dairy/fruit/veg): 20 × 7 × 1.6 = 224 kg → approx. 560 litres refrigeration
• Frozen: 20 × 7 × 0.4 = 56 kg → approx. 150 litres freezer
• Dry store: 20 × 7 × 2 = 280 kg → approx. 1,400 litres dry store

Minimum total chilled: approx. 840 litres. Add 20–25% buffer.

Explorer Yacht Considerations

For 30+ day passages, a higher proportion of frozen and vacuum-packed provisions replaces fresh. Vacuum packaging significantly extends the life of fresh meat and fish — treat it as a storage multiplier, not just a preparation tool.

Wine & Beverage Storage

A typical 7-day Mediterranean charter with 12 guests may consume 60–80 bottles of wine. A dedicated wine cooler with 100–150 bottle capacity is appropriate for a charter vessel, in addition to the main refrigeration allocation for other beverages.