Provisions, people and freight
Superyacht Provisioning in Sint Maarten: A Purser’s Ordering and Delivery Guide
How to write a usable order, flag difficult imports early and receive chilled, frozen and guest-specific items without confusion.
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2 min
Last reviewed
23 July 2026
For
Purser · Chef
A useful order tells the shore team what to do when an item is unavailable. Set substitution rules, protect the cold chain and settle berth access before dispatch.
Write the order for decisions, not interpretation
Separate fresh, chilled, frozen, dry, beverages, galley consumables, flowers and guest-specific items. Include brands, pack sizes, ripeness, origin preferences, dietary and allergen notes, quantity, acceptable substitutions and the person authorized to approve changes.
There is no universal lead time. Send the core list as soon as the itinerary firms, then agree cut-offs for additions, substitutions and cancellation with the supplier handling the order.
Use a simple hierarchy: no substitute, substitute within a stated specification, or buyer’s choice up to an agreed value. That prevents a long message thread from becoming the approval record and keeps the chef or purser in control of guest-critical items.
Flag difficult items early
Flag specialist imports, plant or animal products, unusually large quantities and anything that needs an unbroken cold chain. Customs controls goods entering and leaving Sint Maarten; plant and animal material may also need clearance from the government’s agriculture authorities.
Do not ship restricted or specialist goods until the clearing requirements have been checked for that shipment.
Plan delivery and onboard checks
Before dispatch, set the delivery window, security and vehicle access, tender or passerelle route, packaging removal, temperature standards and receiving crew. At handover, check quantities, substitutions, packaging, and chilled or frozen integrity before signing.
Sequence chilled and frozen goods so they are not waiting behind dry stores, flowers or beverages. Photograph discrepancies at handover and decide immediately whether an item is accepted, returned or credited.
Working checklist
Purser’s order brief
- Categorized list with units, brands and pack sizes.
- Allergen, dietary and guest-specific requirements.
- Substitution rules and approval contact.
- Cold-chain, frozen and storage requirements.
- Restricted or imported goods identified.
- Berth access, delivery window and onboard receiver.
- Discrepancy, return and packaging-removal process.
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