Bruggemeier departs Brennan's for cruise line vice presidency - Carl Bruggemeier

Nation's Restaurant News, June 4, 1984

DETROIT--Carl Bruggemeier has resigned as managing partner of Brennan's Houston to become executive vice president and chief operating officer of the three-year-old Star Line Corp., owner and operator of restaurant-cruise ships.

In his new post, Bruggemeir will oversee all food-service development for the company's fleet of floating restaurants. Star Line currently operates three ships outfitted to offer 2 1/2-hour lunch and dinner cruises, but plans to launch five more before spring of 1985.

Bruggemeier said the move stemmed from "wider opportunities" afforded by the new position. "I've been given almost complete conceptual freedom in developing the company's food service," he explained.

He also added that while he had learned a great deal working at the Brennan family restaurants in New Orleans and Houston, "it was time to move on to new things."

Bruggemeier began his five-year stint with the Brennan's at Commander's Palace in New Orleans (a Nation's Restaurant News Fine Dining Hall of Fame Award winner), where he was eventually promoted to maitre d'. He was then transferred to the family's operation in New Orleans' French Quarter, Mr. B's, and from there to Brennan's Houston.

Bruggemeier was one of the few nonfamily members ever to break into a Brennan management position.

Alex Brennan Martin, who shared responsibilities with Bruggemeier during his 13 months at the Houston restaurant, will continue to oversee operations there.

Bruggemeier, who now shares responsibilities at Star Line with recently appointed president and chief executive officer Jerry A. McVety, is hoping to institute a strategy that will make the floating restaurants more competitive with land-locked fine-dining counterparts.

"The three ships we have in operation now offer only buffet-type lunches and dinners," he said. "The five new ships currently under construction will be able to provide a full-service menu as well as table service."

The menus, although not finalized at presstime, will be anchored squarely in American cuisine, says Bruggemeier, an early proponent of the movement. "Fresh products grown regionally, prepared by young American talent, and served with wines from California, Oregon and Washington."

Average lunch and dinner checks--which also include the cost of the cruise--have been forecast at $17 and $25, respectively. Certain markets, such as Chicago, however, will be a little higher.

The five new ships will be able to accommodate approximately 300 guests in two dining rooms, and each ship will be serviced by a 1,200-sq.-st. kitchen, staffed by six chefs. None will be equipped for overnight cruises.

The three existing floating restaurants are docked at Orlando, Fla., Charlevoix, Mich., and Chicago. Projected markets are Detroit, Washington, D.C., New Orleans, Hilton Head Island, S.C., and the Palm Beach/Fort Lauderdale, Fla., area.

In addition to the restaurant ships, Star Line owns the Global Star, a charter-only cruise ship that offers customized menus and up to seven-day excursions.

Bruggemeier says the company is also negotiating to buy an ocean liner. Plans call for the ship to offer cruises on the great lakes for approximately 100 days out of the year. The remaining time it will be docked in a major lake port, perhaps Detroit or Chicago, and serve as a convention hotel.