Onboard Hospitality January/February 2025

ain ions

vation and onboard

december/january 2021/22 Issue 88

Dare to change

FOR FORAIR, AIR,RAIL, RAIL,CRUISE CRUISEAND ANDFERRIES FERRIES planning for profits

onboard hospitality • issue 70 • april/May 2017

Forging new pathways for a brighter future

next-gen thinking

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Tech Innovation

Hospitality

100

th

Get connected Join the conversation – let's talk onboard solutions

WTCE preview • Our 2017 awards finalists

Z

FOR AIR, RAIL, CRUISE AND FERRIES

SEPTEMBER/OCTOBER 2017 ISSUE 72

Refreshing innovations

2018 Awards launch • IFSA preview • Craft beer • Special meals

Make change happen...

Your dedicated guide to onboard sustainability

BACK

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ng ti

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ONBOARD HOSPITALITY � ISSUE 81 � DECEMBER/JANUARY 2019/20 � YOUR GUIDE TO ONBOARD SUSTAINABILITY

DECEMBER/JANUARY 2019/20 ISSUE 81

April/MAy 2017 issue 70

reviving rail

Creative craft beers and inspiring new ingredients raise the bar on board

IFSA PREVIEW U.S. BROKERS PRODUCT PLACEMENT

meet our team at the wtce taste of travel theatre

ALLERGY-FRIENDLY MEALS 2018 AWARDS LAUNCH

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Back to business aix preview connected retail

te jets

seats & interiors our technology award finalists

The magazine for the inflight hospitality industry

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People, planet, profits – innovation for a brighter tomorrow

taste of travel awards

Mix it up 8/18/21 04:47 PM

5/18/23 09:56 PM

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ONBOARD HOSPITALITY • ISSUE 98 • JUNE- A U G U S T 2024

dec-FeB 2023 Issue 92

Staying ahead of passenger expectations

We're championing the creative change-makers...

JUNE/JULY 2015 | Issue 63

FOR AIR, RAIL, CRUISE AND FERRIES

FOOD PRESENTATION TABLEWARE TRENDS WTCE PREVIEW

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Mix it up Put a twist on the classics and serve up something wonderfully refereshing

IFSA review • Rai

AIX REVIEW SUPERFOODS NEXT GENERATION

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AWARD WINNERS SIGNATURE DRINKS

FOR AIR, RAIL, CRUISE AND FERRIES

OCTOBER-DECEMBER 2024 ISSUE 99

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WTCE REVIEW OBH AWARDS WINNERS PACKAGING AND BRANDING

NOVEMBER/DECEMBER 2017 ISSUE 73

ONBOARD HOSPITALITY • ISSUE 68 • SEPTEMBER/OCTOBER 2016

Award winners • Signature drinks • Supplier collaborations

Making an impression through your product or brand is key to long term success

ONBOARD HOSPITALITY • ISSUE 99 • OCTOBER- D E C E M B E R 2024

Put a twist on the Designer label classics and serve up something wonderfully refereshing

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onboard hospitality • issue 63 • June/July 2015

Food presentation • Tableware trends • WTCE preview

Let's talk talent

For air, rail, Cruise and Ferries

INJflight Hospitality

WTCE PREVIEW ONBOARD DRINKS ACCESSIBLE TRAVEL TABLEWARE TRENDS

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Cutting edge

JUNE-AUGUST 2024 ISSUE 98

The Art of

Storytelling

Raise a glass with us in Hamburg

er Transforming the passeng design experience through

L O O K I N G F O R W A R D ››

Get onboard now!

MAY-AUGUST 2023 ISSUE 94

Cheers to you!

WTCE Preview • Our 2023 Awards

Join our Get Onboard Now! campaign: Action for people, planet & profits

see the future now

ONBOARD HOSPITALITY • ISSUE 9 4 • MAY/ A U G U S T 2023

onboard hospitality • Issue 8 6 • August/september 2021

Journey through time as we celebrate over 20 years of industry innovation

AUGUST/SEPTEMBER 2021 ISSUE 86

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SUPPLIER COLLABORATION SHOW PREVIEWS Fresh

AWARD WINNERS SIGNATURE DRINKS SUPPLIER COLLABORATION SHOW PREVIEWS

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CELEBRATING 50 ISSUES World Travel Catering & Onboard Services Expo preview • Aircraft Interiors • MHA Orlando • Amenity Awards • Catering Matters

thinking Onboard special meals, culinary trends and innovation

TEXTILES PACKAGING CHAMPAGNE IFSA PREVIEW 2017 AWARDS OPEN

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WELCOME / 3

EDITORIAL MANAGING EDITOR April Waterston april.waterston@onboardhospitality.com

Celebrate good times

GROUP EDITOR Bev Fearis

I

TECHNOLOGY & RETAIL EDITOR Stuart Forster stuart.forster@onboardhospitality.com CONTRIBUTORS Julie Baxter, Roger Williams, Neal Baldwin, Jo Reeder EDITORIAL ASSISTANT Sheena Adesilu TASTE OF TRAVEL COORDINATOR Jo Austin EDITORIAL DIRECTOR Steve Hartridge PUBLISHER Sue Williams sue.williams@onboardhospitality.com ASSOCIATE PUBLISHER Craig McQuinn craig.mcquinn@onboardhospitality.com

April Waterston MANAGING EDITOR Onboard Hospitality

DESIGN & PRODUCTION DESIGNERS Caitlan Francis, Emma Norton & Colette Denham OPERATIONS DIRECTOR Clare Hunter PRODUCTION ADMINISTRATOR Steve Hunter

BMI PUBLISHING MANAGING DIRECTOR Matt Bonner CEO Martin Steady SUBSCRIPTIONS Kay Fisher subscriptions@bmipublishing.co.uk (PRINT) ISSN 2046-2042. ©BMI PUBLISHING LTD 2023. ONBOARD HOSPITALITY IS PUBLISHED BY BMI PUBLISHING LTD: 501 THE RESIDENCE, NO. 1 ALEXANDRA TERRACE, GUILDFORD, GU1 3DA, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORT IS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. Regularly read in over 70 countries worldwide and mailed to our 25,000+ international database. Read this magazine in digital form, share it virtually or subscribe.

If you are looking for a supplier or caterer, check out onboardhospitality.com/finder

f Onboard Hospitality was American, it would now be old enough to legally drink.

Cheers to that!

In case you hadn't noticed from our very subtle front cover, the issue you're currently reading is none other than the 100th issue of Onboard Hospitality. It's an achievement we're not only proud of, but one that we feel incredibly grateful to have hit. These past 22 years have been turbulent in more ways than one, but looking back through the past 99 issues one thing has been clear: this isn't an industry to shy away from a challenge. A quote from issue 83 in July 2020 reads: “They say necessity is the mother of invention and if ever there was a time for reinvention, that time is now" – which, quite frankly, could be the sector's mantra.

Ultimately, we would never have hit this monumental milestone without the support of the industry, so a huge THANK YOU is due to all those who have picked up copies, contributed to content and advertised in the magazine over the years. We would not be here without you.

As such, it has been a joy to profile many of our long-time supporters throughout this special celebratory issue, learning how key suppliers have evolved and hearing what they think the future has in store. While no one can say for sure, one thing's for certain: Onboard Hospitality will continue to bring you the latest news, insights and trends for as long as you'll let us – for another 100 issues, perhaps? Enjoy the read.

IN THIS ISSUE...

Connect online @OBHMagazine �Onboard Hospitality at linkedin.com onboardhospitality.com

GOLDEN AGE

RECOGNISING EXCELLENCE IN AIR, RAIL, CRUISE AND FERRIES

awards.onboardhospitality.com

Is inflight catering on its way to a new 'Golden Age'? Julie Baxter reports on how times have changed

TRACKING BACK

Roger Williams tracks back to see how rail catering has evolved with changing products and expectations

RETHINKING RETAIL

Take a look at one of the most rapidlyevolving sectors of the passenger experience in the past 20 years

CABIN PRESSURE

Cabin interiors are shifting to meet new passenger demands. We explore what's on-trend

onboardhospitality.com

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04 / CONTENTS

Inside this issue...

Features

Supplier spotlights

6

Looking back: 100 issues

Profiling a number of long-

of Onboard Hospitality

time magazine supporters

Opinion: Thoughts

12

LSG Sky Chefs

from a previous Editor

13

Frankenburg

20 Golden age: Catering

15

gategroup

11

retrospective 34 Tracking back: Rail

17 Global-c 18 RMT Global Partners

catering updates

24 WESSCO

48 Reinventing retail: A

26 Linstol

blossoming sector 60 Cabin pressure: Interiors in the spotlight 76 Future-scoping: Supplier thoughts 78 Letter from the

28 Diskomat 29 dnata 31

Sola

32 Harris Tea 38 FORMIA 41 Plane Talking Products

Publisher: A wild 22

42 Cuisine Solutions

years!

44 Corn Next

Regulars 82 People on the move: Job seekers and movers

Events 84 IFSA/APEX review: Looking back at Long Beach 86 New products: IFSA/APEX fabulous finds 88 Singapore sings: Reflections on Onboard

48

45 D&F Marketing 46 Bottega 53 Snackboxtogo 54 Skypro 57 White Glo 58 Aviopack 59 Foodfolk 67 Bayart Innovations 69 Watermark 70 SATS

81

73 Barista Cup

Hospitality Forum-Asia 90 Events calendar: Upcoming trade events

38 onboardhospitality.com

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ISTOCK.COM/TBRAININA

ISSUES OF

We’ve blown the cobwebs off the very first copy of Onboard Hospitality Magazine to see just how much our industry – and magazine – has evolved. For our 100th issue, join April Waterston as she takes a trip down memory lane...

onboardhospitality.com onboardhospitality.com

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ospitality Industry International walked so that Onboard Hospitality could run. Before our focus became infight hospitality, Hospitality Industry International focused on all-things hospitality – both on the ground and in the air.

Hotels were a key focus, and Internationa interviews with famous hoteliers often featured. You can imagine our surprise, however, when thumbing through old issues a now very familiar face popped up – none other than Donald Trump!

In 2002 the decision was made to shift the focus from all-things hospitality to just inflight hospitality, and thus the magazine we all know and love at Onboard. Issue 7 celebrated our one-year today was born. anniversary of publishing – if only we’d known what the future would hold!

It’s nice to look back through older issues and Issue 1: October 2002 see so many familiar company names today have Hello, Inflight Hospitality been around just as long as us. Watermark, AMI A private jet cabin adorned the front cover of Group, Castello Monte Vibiano, LSG Sky Chefs Onboard Hospitality’s first ever issue in 2002. and Do & Co are just a few featured in this issue.

Back then it was called Inflight Hospitality and Despite still being called ‘Inflight’ Hospitality, focused solely on aviation. While one could argue this issue also marks a the cabin’s design has stood dabbling into the world of the test of time (will cream trains, claiming ‘hospitality leather ever go out of style?), Obesity is affecting the is a key selling point’ for rail the same can’t be said of the Sharp Wizard electronic airline industry not only travellers. Wise words! organiser on the table. by increasing fuel use Published a year after the Issue 19: because of increased industry-shaking September November/ weight, but by 11 attacks, private jets were December stretching the limits unsurprisingly cited as 2005 of airline seat size being used 28% more than In the bag Issue 15, February 2004 beforehand.

“Passengers are Those still travelling fullexpected to infer service, however, included Mary Gostelow – our that an airline that looks after the Managing Editor at the time. In this issue she small things will excel in the overall picture.” reviewed Singapore Airlines’ new Business A poignant quote from Issue 19’s feature on product, the SpaceBed (on which you could amenity kits, where today’s issues such as almost lie-flat), complete with no amenity kit sustainability and cost-cutting were key themes.

New back then was the idea of kits no longer provision. Givenchy tableware being a ‘First class luxury’, but also a staple in added a nice touch, though. ty Hospitali Business and Economy.

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Issue 20: February 2006 Not all ideas are good ideas Finally, there’s the name you know and love – Onboard Hospitality was now in business. With onboardhospitality.com onboardhospitality.com

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crunch’ triangle, served speared onto a glass stick with a chunky stand was sure to be a success onboard, right?

Onboard HOSPITALITY

MAY 2010

| ISSUE41

Itc

Sweet Success

This year's ITCA Conference and Exhibition attracted 1500 business professionals.

A full review inside

Issue 41: May 2010 Freshen up A redesign in 2010 bought with it the new Onboard Hospitality logo that we still use to this very day. Inside and out, the design of the magazine was freshened up and page styles introduced that have now become staples of the magazine. And the key focus of this era-shifting issue? Chocolate, of course! “The ultimate comfort food and an essential luxury” – we won’t disagree with that.

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our longest-serving Editor Jo Austin now at the helm, issue 20 marked ‘the biggest and best issue’ in its history – so far, of course.

In this issue, distributed at ITCA 2006 (The International Travel Catering Association Conference and Exhibition), Flybe announced a £4million investment in its Business product, while Air Saraha discussed switching print media suppliers. Gulf Air introduced the world to ‘Gulfy’, its rather beluga-whalelooking aviation mascot for children.

And we won’t name and shame, but a serviceware provider now well-known for its sustainability efforts was lauded for launching a ‘completely disposable’ packaging for wraps onboard.

To top it off, one ‘creative consultant’ recommended it was time to enhance the passenger experience by ‘developing scentrelease flooring and living wallpaper that changes to your mood’. We’d love to see – and… smell? – the inside of her home…

incorporating

IfNJflight

Issue 30: February 2008 Finger-licking good?

Another bumper issue to coincide with an ITCA expo, issue 30 certainly presented some novel ideas. One caterer, Achenbach, pitched a collection of sweet and savoury ‘lollies’ to be served to premium passengers inflight. oarItdca, ity Nalb While this might conjure up images of a D Hospit neon-coloured sugary treat a child may receive after visiting the doctor, in reality the proposition was far more ‘out there’.

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Issue 50: March 2012 Future-scoping At 50 issues deep we were already Onboard incredibly proud of the community we had built, citing over 8,000 readers – a number has since grown to over 25,000.

CELEBRA 50 ISSUESTING We took this opportunity to allude to what the industry may look like after the next 50 issues of Onboard Hospitality Magazine had been published. Now we can see if our psychic powers are right!

A regular contributor at the time, Jeremy Clark had hopes that by 2022 he would see hot meals on European Economy flights, the end of the ‘ghastly buy-on-board phenomenon’, and expected growth in Premium Economy cabins which, at the time, had recently been pioneered

by Virgin Atlantic.

Roger Williams, who continues to contribute to our rail coverage to this day (check out his bumper feature in this issue on page 34), believed that onboard catering on trains was set for a challenging future. “Many operators see catering provision as a chore and a loss leader, but I see it as an investment in your customers' comfort,” he said. “Remember, perception is everything when it comes to repeat business!”

HOSPITALITY

MARCH 2012

•

ISSUE 50

World Travel Catering Expo preview • & Onboard Services Aircraft Interiors • Amenity MHA

•

Awards • Catering

Matters

Orlando

Issue 58: March/April 2014 All aboard Accessibility came into focus in March 2014. A feature we ran at the time described disabled

Associa

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We all know now that gluten- and dairy-free diets are often necessary, but back then it was believed many people committed to the restrictions purely to keep up with trends.

Issue 81: December 2019 Greener journeys In a first for Onboard Hospitality, we published a special issue focusing on all-things sustainability.

Arguably the issue that most needed addressing at the time, we explored key pressure points and emerging innovations to help the industry on its path to becoming g a greener more sustainable. Ambiant meals to tin j af reduce food waste; eco (plastic-free) packaging around amenities, utensils and more; recyclable mattress-toppers and progress towards circularity were all covered with much excitement, with hope that the coming years would bring more and more innovation.

If only we’d known what was about to come…

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Onboard Entertainment and Connectivity: Issue 1, March 2016

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travellers as being ‘increasingly adventurous’ and a ‘lucrative, largely untapped market’. Sadly, 10 years on, there is still huge progress to be made in this sphere, with social media and campaigners bringing recent focus to how lacking some provisions are for travellers with additional needs inflight. Onboard Hospitality is proud to support this cause with its Travel For Every Body campaign, where we aim to share positive developments and raise awareness of this important issue.

TO ONBOAR

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Tech talk In 2016 we launched Onboard Entertainment and Connectivity, our dedicated tech supplement.

At the time we said: “As publishers of Onboard Hospitality we recognise that the standard and quality of an airline’s IFEC services on board is every bit as important as catering, crew and comfort. In fact, recent figures cite 64 per cent of passengers saying that they value IFE over other inflight services.”

The issue asked questions such as: Will seatback IFE continue to have a place in the connected cabin? One thing’s for certain – tech continues to be a massive driver of passenger experience development.

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Issue 83: July 2020 Lockdown reading ‘Brave new world’ was certainly an apt coverline for this issue. In the throes of the COVID-19 pandemic, our industry was shaken to its core, with the entire passenger experience impacted.

Just six months after our big sustainability issue, focus had now shifted onto hygiene with plastic making the unexpected comeback of the century. Disposable PPE, hygiene products,

Issue 68: September/ October 2016 Fresh thinking With the wonderful Julie Baxter now serving as Editor, Onboard Hospitality was bigger than ever before, with a wide array of regular contributors sharing their thoughts and expertise in each issue.

Special meals were a point of focus for this late 2016 issue, with writer and previous Deputy Editor Laura Fresh Gelder describing them as a ‘must’ thinking for inflight. While 2024 in particular has seen a huge surge in awareness around allergens onboard, back in 2016 ‘fashionable’ dietary choices were attributed to the rise in demand for special meals.

FOR AIR, RAIL, CRUISE AND FERRIES

ONBOARD HOSPITALITY • ISSUE

SEPTEMBER/OCTOBER 2016 ISSUE 68

68 • SEPTEMBER/OCTOBER 2016

TEXTILES

Onboard special meals, culinary trends and innovation

PACKAGING

CHAMPAGNE

IFSA PREVIEW

2017 AWARDS OPEN

8/23/16 05:24 PM

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temperature checks all became staples of the air and rail travel experience.

One feature even explored catering ‘postCOVID’ – in hindsight, we probably jumped the gun on that one…

Issue 90: June/July 2022 Reasons to be cheerful “Back to business with plenty of reasons to be cheerful” was the coverline for this issue. Ever the industry-cheerleaders, we were thrilled to return to Hamburg for the first time since COVID19 hit in June of 2022. And we don’t think we could have made it much clearer, either, with a bright-yellow smiley face cover and matching stand graphic at the World Travel Catering & Onboard Services Expo (WTCE) – subtlety is Staying ahead of passenger expectations is perhaps not our strong point! now more essential than ever, with standards ‘People’ had now become high and willingness to spend a key focus for both the low. Passenger profiles are magazine and the industry, changing, and with the lines “They say necessity between premium cabins with staffing shifts during and is the mother of post COVID wreaking havoc blurring and increasing on airlines and suppliers invention and if ever competition between airlines alike. Supporting the nextthere was a time for to gain and retain their generation of employees reinvention, that time custom, it’s lucky that there’s navigate a still fairly turbulent an army of suppliers and is now.” industry and promoting the whole host of creative minds Issue 83: July 2020 industry to outsiders was a ready and waiting to make priority, while safeguarding their mark with new ideas. the mental health of both passengers and As current Editor April Waterston said in the industry colleagues was more pertinent than issue’s welcome: “The optimism and positivity ever before. in our industry at the moment is contagious. In But amongst all the lingering post-COVID a full-circle moment, there’s something we’re challenges, there was plenty of positivity to be happy to catch!” found. Sustainability was creeping back up the agenda, catering was returning to its focus on Looking forward truly good food and comfort suppliers were While it’s hard to sit here and allude to what stepping away from hygiene products and our 200th issue may be covering, throughout putting emphasis back on making passengers this issue we have tried our best to make feel pampered inflight. an educated guess and 'looked back to look forward'. Read on for features exploring the past and future of catering (page 20), retail (page 48), Issue 98: June-August 2024 cabin interiors (page 60) and rail (page 34), plus Cutting edge expert input from a whole host of long-term It’s a word we throw around a lot, but just two industry suppliers and experts. issues ago ‘innovation’ really was at the forefront One thing is for certain, however: Onboard of our minds. As we celebrated a record-breaking Hospitality will continue to support and cover the year for the Onboard Hospitality Awards – as wonderful work our industry does day in, day well as their tenth anniversary – the industry was out, for as long as you let us. (and still is!) aglow with new products, ideas, and Here’s to the next 100! • visions moving forward.

JUNE-AUGUS T 2024 ISSUE 98

Cutting edge Staying ahead of passen ger expectations

FOOD PRESENT ATION TABLEWA RE TRENDS WTCE PREVIEW

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OPINION / 11

On reaching

100 issues

The longestserving Editor of Onboard Hospitality, Jo Austin, reflects on her tenure…

My loyalties were frankly divided back in 2006 when I took over as Editor of Onboard Hospitality from the illustrious Mary Gostelow. My first love was travel journalism and the idea of writing about onboard catering and amenities did not hold much appeal.

How wrong could I have been? I remained Editor until 2016 (when I passed the baton to Julie Baxter), and discovered an industry full of enterprise, talent, innovation and very special people.

Days to remember In its early days, Onboard Hospitality was also the official Director. At the other end of the scale has magazine for the Inflight Travel Catering been numerous visits to industrial catering Association (ITCA). This involved us in regular kitchens and factories. meetings with the notorious ITCA President, A fun day was spent in Amsterdam as a Willie Seeman. My sister, Sue Williams, and I guest of Helios when I first came to truly battled through and somehow came out the appreciate the pure creativity and talent of other side. product designers. My most memorable The Mercury Award was also an ‘tasting’ was in the instigation of ITCA cavernous kitchen of to be replaced Monte Vibiano where I by our Onboard learned about the true Hospitality Awards I came to truly flavours of extra virgin when ITCA went appreciate the pure olive oil. into liquidation creativity and talent back in 2014. of product designers One foot in the door Being Editor of Onboard has Having moved on from meant travelling all over the my publishing role I am now thrilled to be world to attend conferences and overseeing the Taste of Travel Theatre (in interview leading personalities association with Onboard Hospitality) at WTCE from the world of aviation catering, in Hamburg. This means I can bring together suppliers and travel operators. A highlight many of those people I have been lucky was meeting with a hero of mine, Michelinenough to meet over the years and continue star Raymond Blanc OBE, in Paris when he to learn from them. was Eurostar’s Business Premier Culinary Thank you all. And here’s to the next 100!

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12 / SUPPLIER SPOTLIGHT

New heights: LSG Sky Chefs With 82 years of experience, LSG has firmly established itself as a leading force in catering...

S

ince its inception in 1942, LSG Sky Chefs has continually evolved. What began as a specialised airline caterer has progressed into a renowned global leading provider, delivering premium services across lounges, airports and retail sectors.

Aiming for extraordinary At the heart of LSG’s mission is the creation of extraordinary culinary experiences that elevate every passenger’s journey in partnership with its clients. Through innovative menus and logistics expertise, it provides reliable, personalised solutions tailored to the unique needs of airlines and travel operators.

Dedicated to exceeding expectations, it brings fresh ideas, uncompromising standards and unforgettable dining moments to travellers worldwide.

From bespoke inflight meals to innovative solutions, LSG sets new benchmarks in food service, ensuring that each journey is not only memorable but truly exceptional.

expanded into premium B2B packaged food solutions, reshaping the retail sector and offering high-quality dining experiences in every environment where food is served.

Looking forward Over the next two decades, LSG Sky Chefs envisions an industry transformed by hyper-personalisation, advanced digital integration and rapid innovation. Guided by its five strategic pillars – People, Service, Clients, Culinary and Digital – LSG is committed to empowering its workforce with leading-edge training and fostering a culture that drives continuous improvement. Through every customer touchpoint, it aims to deliver seamless, personalised interactions powered by real-time data analytics. lsg-group.com

Flying high With advanced tools like AICA, an AI-driven platform that fine-tunes demand forecasting and slashes waste, and new fleets of intelligent electric vehicles optimising delivery, LSG has set new standards for operational efficiency.

On the culinary front, LSG Sky Chefs delivers world-class meals, crafted by a global network of chefs who anticipate trends and create bold, distinctive flavors. But the innovation doesn’t stop there – LSG Sky Chefs has

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SUPPLIER SPOTLIGHT / 13

Family feel with Frankenburg Six key ethics and family values are central to this Germany-based caterer...

S

ince 1985, family-run caterer Frankenburg has been supplying the world's airlines with the finest and freshest frozen meals, with each meal tailored to its customers' individual requirements.

The cornerstone of its business is built around six key ethics: offering tailored and costed solutions; producing premium meals from premium produce; using traditional preparation methods with experienced professionals; fostering a motivated and dedicated team; providing consistent

quality, and reliable delivery.

The success of Frankenberg is centred in its team. They are passionate about the company's focus to tailoring products to its customers' exacting requirements, and its no-compromise policy of quality in procurement and in the entire production process.

As Frankenberg grows, it is developing products for new market sectors including retail and foodservice markets that demand the quality and consistency synonymous with the Frankenberg brand. frankenberg.com

The Frankenberg Family congratulates onboard on 100 issues with great inflight insights!

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Partner with us!

Creating culinary connections

Connecting people around the world through memorable culinary experiences from the ground to the sky.

We are a passionate global food company with a large portfolio of brands o�ering culinary and hospitality services.

gategroup.com

Aviation catering

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SUPPLIER SPOTLIGHT / 15

gategroup sets the bar high The future is bright for this rapidly-expanding, world-leading caterer...

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n 1931, Swissair was launched with an in-house catering company. Fast forward 61 years to 1992 and gategourmet was founded after the reorganisation of Swissair catering. A period of growth followed with acquisitions in Europe, Latin America, Asia and the USA, and the company we now know as gategroup was born. gategroup aims to take passengers on a memorable sensory journey through its culinary and hospitality experiences.

Servicing airline and train customers, the company develops top-quality culinary concepts from menu design to execution. Over the years it has pivoted to deliver on ever-changing customer needs and trends by using the power of data and innovation for menu design.

Diversification is key Highlights of the company’s growth include diversifying to include other services to the airline industry beyond catering. In 2007 it acquired deSter, a serviceware and equipment company, which continues to be a key part of its ESG strategy. With the launch of gateretail in 2012, the business expanded to onboard sales management which meant it could provide a wider range of services to business partners. And with the launch of two new brands in the gategroup portfolio – gatesolutions and uqonic, the business continues to diversify.

But that’s not to say that there haven’t been challenges. When COVID-19 hit, companies were unsure of the future.

As a response to this, gategroup introduced its “Vision 2025”, paving the way for expansion into adjacent

business opportunities. By adapting and moving into the retail food sector, the company has continued to flourish.

Looking forward gategroup believes that in the next 10-20 years the passenger experience will be transformed by personalisation, sustainability and technology.

Travellers expect seamless, on-demand experiences that feel tailored to them, intuitively understand their needs and create memorable interactions. This

personalised approach will leverage AI to balance human warmth with smart technology, enhancing how passengers feel valued. A wave of new preordering concepts will also allow passengers to customise inflight meals and amenities.

With aviation’s commitment to carbon neutrality by 2050, the industry will see a shift toward environmentally conscious processes. Automation will elevate the experience further, with robotics and AI-driven processess. gategroup.com

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Going global with Global-c Always up for a challenge, Global-c has gone from strength to strength since 2006...

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lobal-c was founded in 2006 as an Asia sourcing specialist, however an ownership change in 2010 shifted its focus on the supply of onboard meal service and comfort products to airlines.

It focuses on designing and delivering comprehensive, whole-of-cabin meal service equipment and soft goods programmes. “The more ambitious the better!” says Wayne Costigan, Managing Partner. “We have high-level in-house design and development expertise coupled with global manufacturing partnerships. This enables us to offer end-to-end services to airlines looking to make changes onboard.”

it successfuly overcame. Now the challenge of the moment is compliance with the impending corporate sustainability, product safety and financial regulations in the geographies it serves. As a result, it is investing in systems and people to address these in professional yet pragmatics ways.

Flying high Key highlights for the company include the launch of its NeverLeak hot meal boxes with Cathay Pacific in 2012. This range has been a Global-c mainstay and has been features on over 20 airlines.

Equally as impressive was Globalc’s work Qatar Airways with the development of its Quisine Economy meal service through the design and supply of its best-in-class tray set, which features first to onboard market materials such as Tritan.

More recently, the design and launch of the Air India Vista Verve First and Business Class tableware were met with critical acclaim. “We see this as the showcase of our pivot to design-driven solutions,” says Costigan.

Looking ahead And what is the future set to bring?

“Standardisation of raw materials and product types that enable true sustainable practices such as reuse and recycling; overall reduction of waste generated through onboard services, and technology that makes travel easier and more comfortable.”

We look forward to seeing what Global-c does next! global-c.nl

"We support Onboard Hospitality because of the people that run it and the peer group it’s formed."

Up for the challenge Looking back, the team cites a rapid company expansion and the Covid19 pandemic as key challenges that

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'Exceptional value' from RMT Building relationships, fostering trust and providing reliability are key to RMT’s philosophy...

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ounded in 2010 by Richard Tuttle, RMT Global Partners has grown from a Dallasbased operation into a global presence, with offices now spanning from Dallas to Shanghai.

This journey has been guided by a steadfast commitment to its core values: keeping focus on the customer, ensuring top-notch service, and delivering high-quality products.

By sticking to these principles, RMT has earned a reputation for excellence, enabling it to meet the unique demands of its global clients consistently. As it continues to expand, these values remain at the heart of what it does, allowing the company to meet and anticipate its clients’ needs in an ever-evolving market with innovation and sustainability efforts at the forefront.

Driving satisfaction RMT’s key focus is delivering exceptional value and reliability to its travel industry partners. It provides high-quality, guaranteed products that meet the unique demands of the travel sector. From sourcing materials to ensuring seamless manufacturing processes, RMT is committed to making customer satisfaction a top priority so that its partners can be confident they are in good hands.

Highlights since 2010 include winning United Airlines Supplier of the Year in 2015, its introduction of Bagasse Dishware, a partnership with a major Textile manufacturer worldwide (which has positioned RMT as a key industry leader in blankets and more) and

achieving a Gold rating from sustainability audit company, Ecovadis.

When COVID-19 hit, RMT knew it had to respond quickly to the surge in demand for sanitising wipes, especially as cleanliness became a top priority for its airline customers.

Thanks to its established global supply chain, it was able to ramp up production and sourcing to ensure that its customers had a consistent supply of high-quality sanitising products. Wipes have since then become a core component of RMT’s product offering.

Looking forward Over the next 10-20 years, RMT foresees an increase in the continuation in the sustainability and eco-friendly practices combined with technological advances. It is excited about the combination of the two as it continues to look for new ways to help airlines to reduce their carbon footprint. rmtglobalpartners.com

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Happy

s y a d i Hol

To Our Global Partners: You are the stars that illuminate our skies. Your trust,

collaboration, and unwavering support have meant the world to us. Thank you for believing in our vision and walking this path with us throughout the years.

With heartfelt gratitude, we extend our warmest

holiday wishes to you and your loved ones. May the upcoming year be filled with prosperity, happiness, and opportunities for all of us to thrive together.

Warmest wishes for a happy and healthy holiday season,

RMT Global Partners Team

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Back to the FUTURE?

As Onboard Hospitality marks its 100th issue, former Editor Julie Baxter looks back at how inflight catering has changed in the decades since, and how the past might inform the future

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s the first issue of Onboard Hospitality went to press in 2002, the inflight catering sector was still reeling from the devastating impacts on aviation of the September 11 terror attacks the year before. The terrorist threat had stopped years of steady airline growth dead in its tracks and as airlines pulled in their financial haunches and doubled down on security, the commitment to quality F&B suddenly seemed like a thing of the past.

Then, as confidence began to rebuild, the SARS respiratory virus in Asia – first detected among air crew – dealt the double whammy and any recovery stalled. But the inflight catering industry was not entirely unfamiliar with blows from

external influences. The Gulf War and associated oil crisis of the 1990s had similarly hit passenger numbers and airline budgets, but over time the business had returned. By the late 1990s premium passengers could ‘Book the Cook’ for a chef onboard, or pre-order from a long menu of choices served by the likes of Singapore Airlines and Air India. Airlines such as British Airways and Virgin Atlantic were shifting their service styles from a structured catering delivered from the trolley, to extensive a la carte choices and ‘Freedom’ eat-as-you-please menus.

New eras As George Banks, Inflight Culinary Consultant, recalls: “Passenger trends, not just airline

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demands. There was a lot of change in the air.” budgets, were dictating a new way of dining Richard Wake, En Route Insight & Innovation onboard. Passengers wanted quality and they Director, agrees: “I would say the biggest change wanted snacks. They looked for lighter, fresher in airline catering has been the move to outfoods and grazing menus to dip into as they sourcing for large parts of the meal preparation pleased.” And an era of celebrity chef input and and items such as bakery. This has helped endorsement was underway. improve efficiency and network consistency. It British Airways had just launched a new has fluctuated over the decades but the biggest menu alongside its new Club World lie-flat opportunity for this supply model came where seating and won the prestigious ITCA Mercury airport caterers experienced labour Award for its total rethink of shortages.” inflight catering, balancing Out-sourcing, the rising role of contemporary innovation with brokers and the growth of lowcomfort foods, award-winning The golden age of cost carriers also helped spawn pastries and a ‘Raid the Larder’ travel was all about another innovation we now take snacking concept. the experience for granted. Salim Hazife, CEO and Banks adds: “We had Managing Director at Foodfolk, seen several decades of says: “Retail has been the biggest tremendous growth in game changer in the past 20 or so years and passenger volumes triggered in the 1970s by has changed the face of inflight catering. There the launch of bigger aircraft such as the 747s, remains a great opportunity to advance this DC10s and Tristars. These all demanded heavy model to better meet customer expectations into investment in catering, not just for the increased the future.” quantities of ingredients and staff needed but But, he insists, anyone looking for a new golden also costly new loaders and aircraft specific age for inflight catering needs to keep one thing equipment. Only bigger caterers had deep in mind: “The golden age of travel was all about enough pockets and many family caterers were the experience. Food was a significant touchpoint swallowed up by that shift. and there is certainly an opportunity to bring "Airlines themselves were increasingly selling back some of that experience through food that off their own catering units and contracting connects with the passenger.” specialist caterers capable of the mass catering onboardhospitality.com

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cater to a new premium customer who is more educated around food. Expectations are much higher and passengers want thoughtfully created meals from a chef with a proven track record, using safe, cleaner ingredients. The sous vide method has become more popular for this reason as it ensures a consistent meal that doesn’t sacrifice quality and requires less prep work and staffing. It is also more resilient to any supply chain disruption, as products come frozen with an 18-month shelf life.”

Since the latest dramas of COVID-19, this resilience issue has become even more critical.

Bertholon adds: “Caterers now plan for a longterm strategy when it comes to sourcing their products. They want products that are consistent and won’t be affected by any supply chain issues, menu shortages or labour shortages. Products that can be purchased frozen, in advance.“ In Economy, some 95% of meals served today He sees this coming through in a growing are frozen. Frankenberg founders Helga and demand for catering tailored to different Rudi Friedrichs were among the early pioneers of destinations and cabins. “This helps align inflight frozen meals prioritising the service and customer new techniques as a way to expectations and ensures drive up quality and consistency. better control of budgets”, he says, adding: “I think today’s We cannot forecast Rudi says: “As networks grew airlines were keen to maintain a offerings have become too the future but we consistent standard across each budget-driven, prioritising can stick to our core region and this was hard with cost over quality and principles of quality cook-and-chill meals. Having a freshness. Airlines could have central production unit in the a great impact on customer middle of Europe began to make more sense, a satisfaction by spending more on freshness place where fresh meals could and quality ingredients and less on packaged be prepared well, frozen convenience. There are massive opportunities and then shipped across the to connect through food with customisation and network. This way they could route-specific offerings giving great impact for have a consistent product close to neutral cost.” on every route. Our goal was to show frozen meals Shifting gears were a way to bring real Gerard Bertholon, Chief Strategy Officer Cuisine quality to inflight dining.

Solutions, detects another shift: “The biggest We created every dish catering change is in how much control airlines as if it was for a table of want over their menus. Initially, caterers would two and then we found oversee the menu from start to finish and ways to replicate that airlines would just approve at the final tasting. restaurant-level of Now airlines bring in their own Consulting Chef attention and quality to conceptualise the menu, focusing on trends, to a 20,000 meal run. and then send the recipes to the supplier to We devised menu execute. This has become key in their quest for concepts and modified differentiation. They are working with successful our processes so we celebrity chefs to create on-trend dishes that onboardhospitality.com

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could replicate quality at volume, developing techniques and equipment that could exactly replicate the ways chefs cook. Our reputation was built around quality and I do believe Frankenberg became the benchmark for frozen meals.”

Trend-setting Helga identifies a more recent priority too.

“Trends have become very important and in the last few years, a key change is that the food has to look good, it has to be instagrammable! It is not just about the taste.” Data is also driving change, with feedback scores on specific routes quickly showing carriers that better quality food brings in better customer satisfaction, she says.

At Bangkok Air Catering, General Manager Mohammad Farran, points up the shift to special meals. He says: “A major shift has been the focus on health-conscious and special dietary options, demand for a wide range of needs from glutenfree to vegan diets. Technological advancements have also revolutionised our operations. For instance, AI-driven demand forecasting and automation in kitchens have optimised food preparation and inventory management.

"Additionally, buy-on-board models for economy have become common, allowing caterers to introduce varied and customisable options within tighter budgets. Hygiene

standards have also heightened, with new protocols to ensure food safety without compromising quality."

Looking ahead, En Route's Wake predicts greater use of new technologies and the focus on sustainability will grow. He identifies pickand-pack technologies and intelligent tracking, vertical farming, AI, automation, and robotics all playing a big role.

And Farran adds: “During what many consider the golden era of air travel, personalised service, quality and passenger comfort were at the heart of the experience. These principles remain the same for achieving passenger satisfaction in today’s competitive market. Even with advancements in technology and automation, the human touch still resonates strongly and builds loyalty.”

As for using the past as a predictor for the future, Frankenburg's Helga realistically cautions: “Which of us could ever have predicted those Icelandic volcanoes, the oil crisis, pandemics or wars?

"We cannot forecast the future, but we can stick to our core principles of quality, stay on top of wider trends and adapt with tailored meal solutions – ever ready to ride out any dramas beyond our control.” •

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The evolution of WESSCO The Bregman family has ensured innovation remains at the heart of WESSCO International...

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ESSCO International creates onboard and in-room service products for airlines, hotels and cruise lines that enhance the traveller experience. Founded by Bob Bregman in 1979, the company continues to thrive today with his son, Nick Bregman, as CEO. “WESSCO International was founded with a vision to provide high-quality products to the airline industry, starting with custom amenities,” says Bregman.

“Over the decades, the company has expanded its reach beyond airlines.

Our product offerings have also evolved, from traditional amenities to more innovative solutions.”

With a focus on developing products that enhance passenger comfort and satisfaction, it provides tailored solutions to meet the needs of each operator. Transitioning from merely offering products to collaborating closely with clients as a strategic partner allows WESSCO to deliver more premium experiences for passengers.

Setting industry standards Reflecting on proud milestones from the past 20 years, Bregman shares: “We were among the first in our industry to embrace environmentally-friendly practices by introducing a line of sustainable amenities. This dedication to sustainability has deeply resonated with both our clients and passengers.

We have also expanded our footprint beyond the USA, allowing us to get in front of global audiences.

"In more recent years, we’ve launched a range of cutting-edge products, including tech-enabled amenities that

align with the modern traveller’s wants – smart packaging, wellness-focused and more.”

In terms of challenges, the effects of industry volatility, recession and the COVID-19 pandemic have tested WESSCO’s agility. The global supply chain has also become more complex, creating challenges when it comes to sourcing materials. The rise of digital technologies has changed the landscape, but by embracing the shifts and staying at the forefront of tech innovation, WESSCO continues to adopt a forward-thinking attitude to business.

Looking forward When it comes to future trends, Bregman says: “The next 10-20 years will be driven by trends including a deeper focus on personalised experiences, increased demand for sustainability, integration of technology into the passenger experience and an increased focus on health and wellness.

“I’m particularly excited about the potential for collaboration and

innovation in the industry. Our core values – quality, integrity and innovation – are as relevant today as they were when my father founded the company over 40 years ago.” wessco.net

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Linstol: The hear and now Rapid growth has put Linstol in prime position to manage future challenges...

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ith origins as a headset supplier, it is perhaps no surprise that Linstol has developed into one of the biggest noises in the world of inflight passenger products.

Today it supplies everything from amenity kits to cutlery to more than 100 airlines – an incredible growth story for a business that began just outside London in 1993 with a solitary British Airways contract.

Expansion came via a series of clever strategic partnerships and acquisitions.

Key milestones include global office expansion – Linstol now boasts a presence in Naples, Florida, as well as Hong Kong, the UK and Dubai – plus the purchase of Phitek Headsets and MnH Sustainable Cabin Services.

Changing times It is in the near-past that Linstol has seen much of its transformation. In 2018, the company’s first audio patent underscored its position as a leader in inflight sound, while the 2020 deal for Phitek cemented the business as the top audio provider for global airlines by both volume and reputation.

A year later, the appointment of Linstol’s first Director of Sustainability pushed forward its eco-credentials.

With technology playing an ever-more integral part in the lives of consumers, Russell believes Linstol is well-placed to meet the future head-on: “The future of passenger experience will revolve around creating a seamless, interconnected journey,” he says.

“Technology will play a pivotal role, enabling hyper-personalised services and a more intuitive, accessible experience for all travellers.

Simultaneously, environmental stewardship will take center stage, with industry players continuing to adopt sustainable practices.” linstol.com

Sweet music While it remains the world’s largest maker of inflight passenger headsets, the firm’s CEO Mark Russell explains its lofty ambitions: “Our vision is to transform the travel industry by delivering sustainable, cuttingedge, and personalised passenger comfort solutions,” he says. “We aim to elevate the travel experience while championing environmental responsibility and fostering an organisation that thrives on creativity, growth, and shared success.”

Key for Linstol is a focus on tailored innovation for its customers, particularly where sustainability and passenger satisfaction are concerned.

Pioneering collaborations with Pachama, The Plastic Bank, and Smart Planet Technologies are at the heart of this forward-thinking approach.

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Diskomat keeps it clean Sweden-based Diskomat is an expert in all things dishwashing...

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iskomat’s history dates to the 1950’s, being a subsidiary of a Swedish industrial automation giant, Lorentzen & Wettre. In its current form, Diskomat has operated since 1997, when the company was bought out by Gösta Torssell, who still runs the company as its chairman after almost 30 years.

Over the years, Diskomat has evolved into a reputable household name for supplying professional dishwashing solutions in commercial kitchens and to

the global flight catering industry.

Diskomat's main focus includes design engineering, logistical solutions, layout and budget proposals, capacity calculations, project management and supply of the entire dishwashing operations.

Its hardware ranges from the robust and energy efficient Wexiödisk dishwashers, to automatic cutlery sorters, ergonomic cart lifts, complete waste handling systems and other specialised handling equipment. diskomat.com

A game-changer

in the inflight catering industry

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A taste of excellence by dnata Serving up over 100 million meals a year and bolstering retail inflight is no mean feat…

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nata is a leading global air and travel services provider.

Established in 1959, the company offers quality and safe ground handling, cargo, travel, catering and retail services in 34 countries across six continents.

In the financial year 2022-23, dnata Catering and Retail’s customer-oriented teams uplifted 111.4 million meals, serving full service, low-cost and VIP carriers from more than 60 locations. dnata Catering and Retail has two principal divisions. The airline catering division provides full service, fresh and safe food to carriers around the globe.

Meanwhile, its retail programme is driven by technology and offers a suite of onboard offerings to propel sales and customer experience.

Proud moments “Expanding the organisation globally has been our key highlight over the past 20 years,” says Robin Padgett, Divisional Senior Vice President, dnata Catering & Retail. “Recently moving into new markets such as Canada and the Republic of Ireland, hitting the ground running and ensuring they are successful from the start, while actually improving the products that airlines sell onboard immediately.

“Secondly, the strong investment in the development of retail has been a highlight. Harnessing the best available technology and implementing that into very competitive programs that are driving high levels of profitability and fantastic levels of customer engagement. We aim to make onboard retail the centre of airline ancillary programs. That in turn drives customer

satisfaction levels, while also delivering strong growth for airline customers.”

Growing pains “Our biggest challenge has been the demand for our services, and being able to scale up,” explains Padgett.

“How do we take on new customers, while also maintaining the high levels of quality we’re known for without diluting that quality? We’ve grown from a US$300 million business to a US$2 billion business in the last 10 years. We’ve done that by improving our quality and improving our support processes behind the scenes. We’ve really invested in food safety, making sure we have cohorts of people who are well trained, and that we have really robust systems, no matter if you’re in Vancouver or Melbourne.”

What’s in store Retail is only set to grow in prominence, as will personalisation within the travel journey, believes Padgett. “The whole process will be made seamless. The

way in which customers engage with the choices and pay for them, will be extremely easy. There will be no more waiting for the onboard crew to come to your seat with their trolley halfway into your flight.” dnata.com

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HAMBURG, GERMANY

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Soaring high with Sola Cutlery expert Sola has stayed sharp throughout its 100-plus years...

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lso recently celebrating a 100th anniversary was Netherlands-based cutlery superstars Sola. Its mother company (Sola B.V.) was founded in 1922, while it’s airline division started over 25 years ago.

Since then it has evolved into a multinational supplying to more than 90 airlines worldwide.

Continued focus

ONBOARD HOSPITALITY

“Our main focus was – and still is – to design, develop, manufacture and supply a custom-made products that ticks all the boxes our customers require,” says Hans Engels, Senior Export Manager, Sola Airline Cutlery.

This, in combination with competitive prices and a flexible production enabling to supply in varied timeframes has reinforced Sola as the preferred cutlery supplier for multiple airlines many years in a row.

JUNE-AUGUST 2024 ISSUE 98

Cutting edge

A U G U S T 2024 • ISSUE 98 • JUNE-

Staying ahead of passenger expectations

Food presentation • Tableware trends • WTCE preview

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Sharpening up “A highlight is definitely the fact that most of our 90 customers have been with us for more than 20 years,” says Hans. “In addition we can say that each time we manage to come up with ideas, new designs and solutions that our customers remain loyal to Sola.”

“We have optimised the production of hollow handle cutlery, enabling us to create and design unique designs at a much lower weight per item. And our single-use-plastic replacement cutlery program is picking up more speed. We can now also supply this from recycled steel.”

A key shift in recent years has seen the company supply more and more

alternative inflight catering equipment, including tongs, bread basket, oven racks and inserts.

product and the development to make it fit for the specific requirements will increase.” sola-cutlery.com/airlines

Looking forward So, what does Sola think the next 10-20 years has in store for the passenger experience industry?

“We think the level of quality service and products will be much higher for First and Business class. Economy Class long haul will also be upgraded.

The future need for a high-class

SOLA has featured on our cover multiple times throughout the years, most recently on Issue 98 in May 2024.

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Pour a cup of Harris Tea You'll struggle to find a company more passionate about a good cup of tea...

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inority-owned tea company Harris Tea was founded in 1981.

Since then it has been constantly improving its products to be more sustainably-made, environmentallyfriendly and socially-conscious.

Harris Tea helps its customers do more than just provide beverages by maintaining a continuous, highquality supply of tea blends. Its direct buyer-grower relationships have only grown stronger over the years to yield a wealth of benefits to both parties,

and ultimately to Harris Tea’s customers as well.

Whether there is a port strike, restricted shipping route or a shortage of containers, Harris Tea is able to provide its customers with the peace of mind that their supply of tea is secure.

The team is encouraged by the consumers’ desire for authentic flavors, whether that’s chai, English breakfast or Darjeeling – because that’s what they are all about! harristeafoodservice.com

MAKE EVERY FLIGHT FIRST CLASS. A brand known for consistent quality and enjoyed for over 100 years.

Widely available in multiple flavors that meet every tea drinker’s tastes.

Proven consumer acceptance – a top-selling U.S. black tea brand.

Made in the USA by Harris Tea Company.

Find out more: 877-248-2477 harristeafoodservice.com Distributed under license from Redco Foods, Inc, Moorestown NJ

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Professional hygiene technology and food waste management

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Precision landing! The new MEIKO single cham chamber trolley washers offer efficient cleaning solu solutions, especially for inflight caterers with 5,000 to 10,000 meals per day.

They wash full or half-size airline trolleys hy hygienically in an area of less than 4 m². Easy by pressing a button. Easy to takeoff.

Invest in cleanliness and efficiency for smooth flight operations.

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Roger Williams, Member Emeritus of the International Rail Catering Group, follows the evolution of railway onboard service over the last three decades…

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hen Onboard Hospitality was first published in the early 2000s, the railway wheels of change were turning faster than at any time since the Golden Age of rail.

Onboard catering was booming with electric trains, a reunified Deutsche Bahn, British Rail privatisation and Eurostar’s launch – all bringing much needed modernisation.

Stylish French, Spanish and Italian high-speed trains offered complimentary meals for Premier Classes. When Eurostar and Virgin Trains followed suit, it signalled a seismic shift away from traditional restaurant cars.

Onboard service was once again front and centre in the drive for passenger growth.

Speed matters In Japan, meanwhile, high-speed rail had the opposite effect. With speeds rising over 320 km per hour, the now iconic Shinkansen (or 'Bullet') Trains saw journey times reducing so much that meal services were withdrawn.

Retail trolleys continued offering drip coffee, cup ice cream and snacks, but even these were eventually restricted to First class.

Instead, many passengers opted to use “Ekiben” station shops (eki), offering dozens of lunch box variations (bento).

Fast food As global fast-food trends proliferated, train caterers introduced pre-prepared sandwiches that sold in their millions. This brought in specialist suppliers and new promotional funding. The “Meal Deal” had arrived onboard!

Vastly improved product development ensured soggy microwave snacks and undrinkable instant coffee were replaced. Investment in a variety of new equipment followed including beer pumps, bean-to-cup coffee machines, combi-ovens, panini grills and new trolley designs.

Shop front Trains mostly retained bar counters, but Virgin Trains and SJ in Sweden broke the mould with open-plan self-serve shops. Here, passengers could browse and make their own choice – it was an early form of personalisation.

On sleeper trains, lounge cars were introduced, recognising that passenger dining was an important part of the overnight experience, no different to staying in a hotel.

Doing the continental In North America, VIA Rail’s ‘Canadian’ transcontinental train offers Sleeper Plus and Prestige passengers three chef-prepared meals a day in beautiful 1950s-built dining cars. Not

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Train food had come a long way over the last 25 years much has changed since, except refurbishments to maintain standards and safety.

Menus paying tribute to regional specialties include Saskatoon berry salad, Alberta beef and British Columbia salmon.

Further south, Amtrak’s long-distance named trains also sit firmly in the leisure market, with many customers seeking a combined dining and travel experience.

Introduction of pre-prepared meals to this demographic in 2019 was universally unpopular and, thankfully, the focus has returned to more traditional dining.

Celebrity signings Amtrak’s flagship Acela trains have long featured signature dishes by famous restaurateur Stephen Starr. It’s a celebrity trend that several railways have tried.

Michelin-star chef Raymond Blanc worked with Eurostar for over 10 years, growing brand reputation and achieving a three-star rating by the Sustainable Restaurant Association.

In 2017, Virgin Trains East Coast worked with chef James Martin and, more recently, London North Eastern Railway (LNER) with UK TV presenter and cookery writer Prue Leith.

Leith acknowledged train food had come a long way over the last 25 years adding: “It’s great to see train companies really pushing themselves to provide fresh, creative and local onboard menus.”

While celebrity endorsement works, it’s expensive, so costs must be carefully balanced against publicity value.

Above: Newrest caters for SNCF Below left: Prue Leith is one of many celebrity partners that rail has attracted over the years

Taste of China In China, huge termini teem with customers, boarding Bullet Trains via departure gates with facial scanning and bag security. The high-speed railway, only started in 2008, now carries around 2.5 billion passengers, more than the rest of the world’s high-speed rail combined.

Trains have three classes and lots of food options. Top end services include lay-flat seats and complimentary meals and snacks like crackers, banana cake and garlic peas.

Dining cars are very popular, serving traditional Chinese dishes – porridge, pickles, eggs and steamed stuffed buns for breakfast, with rice and noodle dishes, fried vegetables and soups for later.

Packed meals are sold from carts, but many buy at stations where western food brands such as KFC have regionalised menus. Customers can also order food for delivery to the train via CR’s own app. onboardhospitality.com

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East-West divide Germany’s Deutsche Bahn and railways to the east have retained traditional restaurant cars, satisfying popular demand. Leaving stock onboard and topping up as required provides for efficient logistics.

To the west, most trains have empty-shell galleys housing roll-on carts (modules) to serve large volumes of tray meals and pre-order dietary requests. These often require off-site logistics for washing, packing and food production, encouraging competition from airline caterers.

Further south, Morocco has Africa’s first highspeed service and Gulf states are investing heavily in their own top-quality rail services. India’s first high-speed trains aim for implementation in 2026.

As you like it Eurostar and Thalys were early adopters of special meals, offering kosher, gluten-free, dairy-free, diabetic, low-salt, halal, vegan and vegetarian options, again satisfying the growing trend for personalisation.

That’s helping independent train operators, such as Lumo in the UK and iryo in Spain, to compete with established railways for customers.

Pep Manich, Chief Customer Experience at iryo explained: “From the variety of onboard gastronomic services, our exclusive Infinita Bistró fare stands out, with in-seat service and a completely innovative customisation model,

based on a wide pre-selection of menus.

“Customer satisfaction of iryo is very high and passengers value the service quality and gastronomic experience. They especially value the possibility to make their own choice, and this personalisation is truly driving customer satisfaction.”

Discussing its inspiration, Yolanda Escribano, Managing Director of gategourmet Spain said: “The pioneering culinary proposition of iryo’s onboard service stands out for its innovation, high-quality products and a relentless commitment to sustainability. It offers a personalised culinary experience, putting guests in control of their choice, so they can make their own decision on what they would like to eat.

“With iryo’s pre-order and pre-select options, passengers can purchase a variety of culinary experiences from a wide range of menus, from breakfast to dinner, paired with wines and served directly to the comfort of their seats.”

QR loved Many railways now promote food digitally. QR codes on seat backs or table-tops, provide easy access for click-and-collect food or delivery to seat.

This means there's no need to wait for someone to take your order, and allergy, nutrition and loyalty benefits are easily accessible.

Current evidence suggests onboard sales are yet to benefit from this technology, perhaps

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Inevitably, automation will play an increasing role. Reliance on smart devices, big data, the Internet of Things, the circular economy and even robotics will challenge caterers to use new ways of working.

But, however much AI advances, the human Global impact touch still matters. And Sustainability is now a successful event trains, such primary focus, reducing as Switzerland’s Glacier plastics, packaging, food Express, show just how miles and waste through However much AI much leisure customers improved product selection love having gastronomy and ordering accuracy. advances, the human onboard. “Leisure customers Creating a circular touch still matters are looking to enjoy economy, however, needs onboard dining as part of more work, especially their journey experience,” said Tim Uebersax, considering new EU regulations on banning Panoramic Gourmet’s CEO. disposable equipment. Here the industry needs Likewise, hospitality isn’t just about catering. more help from the suppliers.

We must take a holistic view across the complete Global branded franchises are also missing customer journey experience to remain relevant. from onboard. Starbucks Café Bars were trialled In Finland, there are children’s play areas on Swiss SBB trains, but the narrow product onboard, while Japan introduced ‘Train Desks’ offerings and high costs didn’t work. for online meetings. The introduction of new cross-border overnight sleepers Brave new world in Europe, with stylish berths and So where does this all leave rail catering in the hospitality packages, will also see future as it approaches its 150th anniversary? It’s growth in the leisure market. a resilient industry but increasing speeds, train These are all clues to the future designs and station trading are big challenges. and, 100 years on from the last one, Innovation that enhances a personalised perhaps we are finally witnessing the experience in an increasingly digital world, seems beginning of a new Golden Age of rail. • key to maintaining relevance in modern travel. missing the human factors of selling skills and impulse buying. Sustainability benefits though, as there’s no printed menus and data analysis reduces food waste.

Above from left: gategourmet serves up a treat on iryo; Ultra-fast Bullet Trains forced onboard service to evolve; A quality catering experience on rail can vary from onboard shops serving snacks to more luxury dining options

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Industry firsts from FORMIA A human-centred approach helps FORMIA to add value to the passenger experience...

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he FORMIA brand originally has its roots in Scandinavia before being established in Asia Pacific in 2002.

In 2009, under new ownership, FORMIA strategically repositioned to specialise exclusively in airline amenity kits, skincare and comfort items offering a unique, human-centred approach with the aim to add value to the passenger experience.

Today, the FORMIA team is made up of 21 nationalities with representatives in fourteen locations globally.

Global leader FORMIA is a global leader in the travel amenity industry offering tailor-made, premium and sustainable airline amenity and comfort item concepts. Its diverse global brand portfolio allows for bespoke solutions, including first onboard offerings and collaborations. A key part of its role is to fully understand each of its airline customer’s needs and aspirations, and to expertly research and select the most relevant brands and meaningful collaborations which align with the airlines’ DNA.

High points One of FORMIA's key highlights was the launch of the miniature suitcase concept as an amenity kit for Thai Airways over a decade ago, in collaboration with luxury luggage brand RIMOWA. An industry-first, the concept was developed to create added perceived value with highly-collectible designs. FORMIA has since introduced the mini hardcase on a number of airlines in partnership with well-known luggage brands including Samsonite,

Porsche Design, BRIC’s and GlobeTrotter.

Another proud milestone for FORMIA was the launch of the industry’s first certified carbon-neutral amenity kit programme for Hawaiian Airlines in 2023. The carbon-neutral certification process involved designing a sustainable kit, optimising the carbon footprint through further product and supply chain optimisations, and offsetting the remaining emissions.

For Japan Airlines, FORMIA curated a collection of amenity kits for First and Business passengers with welfare experimental company, HERALBONY, who supports the empowerment of artists with intellectual disabilities to

thrive through creating beautiful art.

With that in mind, FORMIA believes the future of airline amenities will bring more of a focus on driving positive impact for the planet and its communities, driving social and environmental responsibility. We look forward to seeing what it does next! formia.com

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Heritage & opulence with

for

An exquisite refreshed collection for Singapore Airlines’ First Class guests together with French luxury heritage brand, Lalique.

Each elegant bag is designed with reusability and giftability in mind and includes a retail size fragrance for passengers to immerse themselves in the olfactory universe of Lalique.

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Nothing plain about PTP Hard work, creativity and adaptability are the building blocks of Plane Talking Products...

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lane Talking Products (PTP) was founded by two industry professionals, Alison Wells and John Caulcutt, in 2008. Its key aim was to be innovative, nimble, transparent and easy to work with.

Through a combination of hard work, creativity and adaptability, PTP has managed to maintain these core values whilst expanding both their product range and talented team to include specialists in sustainability, procurement, product development and design as well as their geographical reach. It is now pleased to be dealing with clients around the world supplying numerous inflight products.

Delighting passengers PTP’s focus is to create stunning ranges of inflight and travel-related products which look great, fulfil all operational requirements and surprise and delight the passenger. It offers bespoke design and development alongside an in-depth knowledge of both the products and the associated inflight service requirements.

The team pride themselves on having been involved in many interesting and innovative projects over the years – working hand-in-hand with airlines to create unique and interesting products that enhance their inflight service, which is ‘always a privilege’, they say.

In 2011, PTP were delighted to win an Onboard Hospitality cover competition with a beautiful photograph of a William Edwards (renowned British ceramic designer) elegant bone china cup and saucer. Its recent collaboration with Austrian Airlines on its Premium Economy kits is another highlight.

Looking forward PTP believes that technology will continue to drive many changes and advancements, with personalisation around inflight products becoming more achievable. Additionally, it is in no doubt that climate change will continue to be a huge influence in the choices we all make in the future. The team says: “We’re excited and ready for the future of inflight service and we look forward to playing our part in supporting our growing sector meet the challenges and opportunities that will come our way.” planetalking.net

PTP supports Onboard Hospitality because... it's the ‘go to place’ to read about trends and innovation in travel.

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Quality seal: Cuisine Solutions Sous vide pioneer Cuisine Solutions is committed to helping airlines streamline their operations...

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uisine Solutions was first established in 1987 by founder and now Chairman Stanislas Vilgrain. It opened its first plant in Louviers in France in 1989.

The company, now led by CEO and President Felipe Hasselmann, is the largest sous vide company in the world and a leading culinary innovation partner, with locations in Asia, North America, Europe and the Middle East.

Headquartered in Sterling, Virginia, Cuisine Solutions now services more than 35,000 restaurants and 3,500 retailers, as well as top airlines and hotel brands, including Amtrak, KLM, Sodexo, Costco, Hilton, Applebee’s, Starbucks, among many others.

Hong Kong, Haneda, Narita, Osaka, Singapore, Bangkok and Phuket; and Middle East outbound including UAE, Qatar and KSA. Nowadays, Cuisine Solutions can provide offerings to its partners from three continents of production to service their flights from these regions, with a new Thailand facility adding Asia to its books.

Global authority As the global authority in the sous vide industry, Cuisine Solutions provides its partners with a wide range of readyto-eat sous vide products, including proteins, sauces, grains, plant-based products, its industry-shifting egg bites and more.

Cuisine Solutions partners with top airlines to streamline their operations, enabling reduced waste, lowered labour costs, and saving hours of chef preparation time. It also offers bespoke services to train onboard culinary staff on using sous vide products.

Throughout its more than 20-yearlong run, its products have been served (and, in some cases, will soon be served) on flights across the world. Routes include North America outbound (including Canada); EU outbound including flights to North America, Latin America, Asia and the Middle East; Asia outbound including

Looking forward Cuisine Solutions believes the only reliable prediction for the near future is that budgets available for inflight services and products will remain unpredictable, as a result of upturns and downturns in the global economy.

What it thinks will remain a constant, however, is the request for food offerings that adhere to the passenger's desire to eat wholesome, familiar foods that are innovative, restaurant-quality and responsibly-produced.

Fortunately, this is all part and parcel of the Cuisine Solutions global standard! cuisinesolutions.com

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Find out why the world's top 10 airlines trust Cuisine Solutions with their first-and business-class guests.

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Next-gen thinking: Corn Next Pioneering new, sustainable materials is at the core of Corn Next

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orn Next was founded about five years ago with a focus on developing and producing naturally biodegradable corn starchbased materials.

After seven years of research and development, the company launched its patented material CN2017, which is made entirely from corn starch, water and natural enzymes, without any plastic or resin.

Corn Next’s main goal is to replace single-use plastic products to reduce harm to the environment. Its core

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product CN2017 is a 100% naturallybiodegradable material suitable for various products such as disposable tableware, while not relying on industrial composting or complex recycling systems. It can be produced in a variety of disposable tableware specifications.

The biggest challenge facing the company is to beat the belief that corn starch materials are not “tough” enough, as well as technical limitations.

By working with top scientists, the company innovatively developed corn

starch-based polymer materials, solved the technical difficulties of raw materials, and proved its commercial feasibility.

Corn Next’s materials can be used in cabin utensils (such as tableware and packaging boxes), providing the industry with low-carbon and fully degradable solutions. cornnext.com

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D&F Marketing's evolution With roots in Germany, manufacturer D&F Marketing serves airlines around the world...

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&F Marketing was foundedin 2004 by Wolfgang Diehl – a long term industry expert.

In 2010, Diehl sold the company to a company in Switzerland with strong contacts to the inflight industry.

Klaus Englisch von Stelzer became Managing Director and started to change the business of the company from a sole broker to a manufacturer.

The company’s main focus is to present customised solutions for its clients. Its own IFS-certified production makes it flexible and quick

to create even small volumes for tests onboard. This means everything from the development of ideas to the finished product comes from a single independent source.

Its fresh recipes and concepts were recognised with a Mercury Award in 2018 for a new onboard concept for Delta Air Lines, which is still running with millions of satisfied passengers.

Other large airlines such as Lufthansa and United Airlines have also placed their trust in D&F products in recent years. dfmarketing.de

Founded as a broker

Evolved to a passionate high quality manufacturer Because homemade

food is always best!

Developed Produced Packaged under one roof

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Saying ‘cheers’ to Bottega Four centuries of experience make Bottega a go-to for high-quality wine and grappa. Cheers!

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ottega S.p.A. is both a winery and a distillery, with a closeknit team of oenologists experienced in both vinification and distillation. The head office is located in Bibano di Godega, in the Prosecco DOC area, 50km north of Venice.

Bottega has a history of four centuries in the world of wine and grappa. Since the 17th century, when the family’s ancestors cultivated vines as tenant farmers, up to now, that Bottega grappas and liqueurs are appreciated worldwide.

The company was founded in 1977

by Aldo Bottega, a master distiller with more than 30 years of experience in the sector. He had inherited a passion for wine from his grandfather, an experienced wine merchant in the 1920s. In 1983 his son Sandro became the company director.

Prosecco. The premium version of Bottega Gold, the gold bottle with its iconic shape is completed with a glitter label and a glitter capsule.

Commitment to quality Bottega has been committed to sustainability for many years, trying to maintain a medium- to long-term vision that can lead to real, concrete results in reducing the impact on the environment, society and the economy.

Its aim is to limit the damage and bring about widespread improvement in the range of its business. It sees this as duty for a winery that derives wealth from the land and its products, and is therefore obliged to give something back to the land so that the natural cycle continues to take place, allowing the winery to continue to gain and distribute wealth.

Today, Bottega distributes its products in 165 countries around the world, employs around 220 people and has won over 400 awards for the quality of its products. bottegaspa.com

Aiming high Over the years the company has become one of the top 20 private wineries and distilleries. In the duty free and travel retail channel, it set the pace and, in sparkling wines, became the world’s leading brand, ahead of a well-known Champagne house (IWSR ranking 2022).

Bottega’s product range includes prosecco, sparkling wines, white grappas, aged grappas, red wines, limoncino, fruit-based liqueurs and cream-based liqueurs, plus gin, vermouth and no/low alcohol products.

A notable product is the Bottega Gold Cru, an Extra Brut Prosecco sparkling wine Vintage 2022 that is part of the ‘Prosecco Premium Vintage Collection’, a project for the enhancement of

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Rethinking retail Inflight retail has carried the hopes and broken the dreams of many an airline revenue team, but as the tech and techniques improve could it be entering a whole new era of growth? Stuart Forster explores...

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n June this year, research company Markets and Markets assessed the inflight retail and advertising market of 2024 as being worth USD3.5bn, and projected it will grow to USD5.1bn by 2029. The figures are in stark contrast to 2002, when the very first issue of Onboard Hospitality was mailed out.

Back than the value of this sector was pretty much unknown. It was a lucrative sector still to be born!

‘Buy-on-board’ (BoB) food and beverage was

unheard of, with inflight hospitality all included in the ticket price. Duty-free retail had been building since the 1970s, when the World Customs Organisation standardised the tax benefits travellers could secure on perfumes, spirits and tobacco, but the bulk of these sales were in airports as airlines could carry only a very limited range and quantity.

As deregulation kicked in, first in the U.S. and then in Europe, inflight catering faced significant change. U.S. carriers began eliminating free

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meals in economy, replacing them with BoB services, and as the decade progressed, a whole sub-sector of broker-suppliers emerged, linking brands and celebrity-endorsed products to airlines. The drive to generate more revenue from hospitality was underway. In Europe, passenger numbers rose as deregulation opened the way to low-cost carriers, such as Ryanair and easyJet which, through the 1990s, increasingly saw charging for food or drink as a way to cut ticket prices on short flights that arguably didn’t really need much catering.

By the late 2010s many carriers had pulled the plug on inflight duty-free sales completely.

Carrying products passengers could actually find on any high street or in any airport had become an outdated model. Passengers were largely disinterested in the duty free trolley, and the issues of extra weight and increased fuel burn were moving up the agenda.

Talking tech It seemed traditional inflight retail did not make economic sense but as tech giants moved onto the aviation scene, the potential for new digital revenue streams emerged. Aircraft equipped with Wi-Fi and, ultimately, passengers travelling with their own electronic devices presented airlines with new retail opportunities and the chance to offer more products and partnerships.

Airlines could, in theory, become digital retailers with targeted, relevant offers presented to a captive audience.

Enter the likes of Panasonic Avionics, Thales, Viasat, Anuvu and IMM International, who have become leading players. These firms offer tech solutions with no end of possibilities for inflight retail, entertainment and advertising for those carriers willing to invest.

Businesses like Retail inMotion (RiM) and Omnevo also emerged, developing technology specifically to support the management and reconciliation of physical inventory for product sales. Caterers and brokers began to align with tech businesses to evolve the value of retail. RiM CCO Jan Blanchard believes a key turning point really came in late 2012, as crew began regularly using mobile devices.

RiM, he recalls, delivered the world’s first Android mobile point-of-sales application for airlines. He says: “Payment processing was complicated, with many stakeholders and intermediaries applying fees and adding processing time. Building our own payment gateway meant we could control the growth of our platform and incrementally deploy to more acquirers, payment methods, countries and airlines while keeping control of the payment flows and associated fees.”

The Hayward Partnership’s Founder, Lance Hayward, agrees developments in onboard ePOS (electronic point of sale) technology – towards

Above: Fresh Food is a key BoB offer on Porter airlines.

Below: easyJet sells UK high street coffee chain Costa coffee inflight

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lighter, robust, user-friendly hardware and Early birds software that is more interactive, user-friendly Airlines have embraced the race to inflight and instructional – has become integral to retail at a varying pace. Allegiant, the ultra-lowtoday’s onboard retail experience. cost leisure carrier, aims to rapidly adapt its His colleague Sandra Pineau-Boddison, adds: programme to consumer trends and demand “Generally, most airlines initially viewed a buythrough what it terms ‘Fast Test and Learns’. An on-board programme as an element of the in-house team – rather than a third-party vendor, service, something passengers expected rather which is more common in North America – than a primary revenuesurveys passengers, watches generating programme but trends and responds by with the right processes, selecting appropriate inflight tools and systems in place, product. That approach has Advances in low-cost carriers and proven successful for Allegiant technology have airlines in general, found for more than two decades. improved stock they could revolutionise By contrast, Porter Airlines this space to maximise – based in Toronto, Canada management their return.

– only introduced its buy-on“Products offered have board programme with its evolved to entice the passenger to pull out their 2023 Embraer E195-E2 jet expansion that also credit card or, now, to download the airline’s app, made free, fast-streaming Wi-Fi available. “Our while minimising waste, promoting sustainability, POS system allows us to efficiently manage offering well-known brands, catering to inventory and supports efforts to reduce waste,” dietary needs and improving quality; all while a spokesperson says. maximising profit.” Niche brands with compelling Transavia’s Buy on Board Manager, Laura stories and high-quality ambient products are Heijmann, says: “Advances in technology have among those that tend to do well, she notes. And improved stock management. Data now transfers there has been a newer trend towards products instantly, allowing for near real-time monitoring. with local provenance linked to the home hub or We’ve also made great strides in optimising the the destinations flown. loading of fresh products to minimise waste. A onboardhospitality.com

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crew to handle physical cash. predictive model, based on historical sales data, "By capturing data on customer preferences, route network, and registered ‘no-sales’ data, technology allows airlines to create more now helps us calculate optimal load quantities.” personalised product offerings, ultimately Motivating cabin crew has also become creating a more tailored and efficient onboard essential to maximising onboard sales. Transavia, shopping experience,” he adds, predicting the like others, does this by hosting crew events evolution of digital payment options, enhancing to promote new products, with the objective security and convenience, and even greater of creating ‘ambassadors’. “We also provide personalised, data-driven background information experiences. to help them understand United Director of certain decisions, building Hospitality and Planning, engagement and product Secure digital Jenefer Jackson, is in the knowledge,” adds Heijmann. payments have process of overhauling the Icelandic start-up PLAY only strengthened airline’s food and beverage began flying in 2021 but CEO programme to focus on Einar Örn Ólafsson notes fraud protection higher-quality snacks the impact of technology that support the diverse on onboard retail has been dietary needs of today’s passengers. The airline transformative: “The technology enhances is investing in technology that supports both both operational efficiency and the customer complimentary and retail catering services, and experience," he says. "Real-time stock tracking she says: “By making menus digitally accessible ensures popular items remain available, while through the United app, and offering the ability also preventing overstock and minimising waste. to pre-order complimentary meals, we can Additionally, secure digital payments have ensure guests enjoy their preferred options. strengthened fraud protection, allowing for The expansion of our pre-order programme safer transactions and building customer trust. into fresh retail items also enables us to further Digital payments have also further streamlined customise the onboard dining experience to the purchase process, making it faster and more individual preferences, monitor sales more convenient, while reducing the need for cabin

Above from left: Printed menu cards and brochures still have a place on many LCCs, though their frequency has reduced; The EPOS evolution allows for seamless inflight transactions

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Above from left: More BoB snacks from Porter; The not-so-humble trolley remains a vital sales tool

F&B pre-orders, the inflight menu, fragrances, effectively, and minimise food waste – a beauty products, gifts and duty-free and expects collective win for customers, the airline and more than 25 million items will flow through the sustainability.” centre to aircraft each year.

She believes onboard retail is now being The potential of virtual and augmented reality driven by the development of pre-ordering, showcased by LSG Group at WTCE some years notably in regard to fresh food offerings and ago is as yet a largely unrealised solution to that this opens new possibilities: “Guests can aircraft space issues, and look forward to signature the potential for greater dishes, a broader range collaboration with airport of choices and even the retailers is also a significant, potential for exclusive Potential for greater largely untapped opportunity. ‘secret menu’ items that collaboration with Hayward says: “Today’s go beyond the standard airport retailers is onboard retail experiences onboard fare, adding an significant are still some way off the element of surprise and lightning-fast transaction and personalisation to convenience that technology is providing for the journey.” companies like Amazon and UniGlo, but where connectivity allows for real-time transactions, Where to next? credit card fraud is cut and the opportunity Further innovations are sure to come. Carriers builds for airlines to use e-commerce platforms such as Singapore Airlines have shown you to extend the consumer relationship.” can develop sophisticated relationships with Airlines have a captive market and much passengers, building loyalty and interaction passenger data to utilise. As they increasingly through its KrisShop; and Jet2.com has taken leverage that data to offer tailored promotions over complete control of its inflight retail and products that align with individual operations with a new multi-million-pound Retail preferences, enhanced passenger satisfaction Operations Centre, the first centre of its kind in and increasing revenues seem certain to follow. • the UK aviation industry. From here it manages onboardhospitality.com

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Outside the Snackbox New product development is Snackboxtogo's calling...

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nackboxtogo’s focus is on convenience. It takes away its customers' worries by providing complete control over the process, from packaging to delivery on site – that’s all just part of the ‘snackbox’ solution.

It was the first company to introduce truly crispy fries onboard – at the time, quite a feat. Following on from that innovation, it expanded with other products like paninis, cakes, pastries, snacks and more, many of which have been taken onboard global airlines.

After this, more airlines followed and Snackboxtogo experienced an enormous growth. Recently it has moved to a new headquarters – a state-of-the-art facility that it says ‘functions like a control tower’, making sure all runs smoothly and keeps it satisfying its customer’s needs.

Looking to the future, the team expects that personalisation will be a growing trend, with passengers wanting to know that airlines care about their preferences. snackboxtogo.com

Start the Vacation Vibes Early with a Tasty Pastry Onboard

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Uniform solutions by SKYPRO From Portugal to the world, SKYPRO has transformed the corporate wear industry...

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ver 20 years, SKYPRO has established a global reputation of quality and expertise in end-to-end corporate wear management, driven by innovation and sustainability.

It believes that corporate wear can foster a culture of belonging. By thoughtfully merging quality with sustainability, it crafts uniforms that bring joy and care to the workers it serves, helping them feel valued and empowered every day on the job.

SKYPRO handles the full corporate wear supply chain, letting companies focus on their core business.

Easy wearing Uniform management often brings challenges like stock shortages, sizing issues, and high costs. SKYPRO’s innovative approach means it tailors solutions to each client, using advanced technology to streamline the process.

That’s why it launched MySkypro, the number Uniform Management System (UMS) in the market. This in-house software for medium and large companies uses AI to calculate uniform needs and smart ordering, preventing overstock and reducing costs.

Stepping forward SKYPRO’s journey began two decades ago with a single pair of shoes and the vision of its CEO, Jorge Pinto, who developed the world’s first aviation shoe. This innovative design not only avoids triggering metal detectors at airports but also ensures all-day comfort and durability “You can fly in the morning to Dubai

and in the afternoon to Moscow,” he says. “Temperature is controlled with leathers prepared for durability with an impeccable appearance.”

The response was phenomenal.

Today, in places like Doha airport, you’ll find SKYPRO shoes on everyone – from flight crews to retail staff.

TAAG Angola Airlines and Portugal’s TAP were among the first to adopt the shoes. Now, SKYPRO has grown to a team of 36 people across three offices, proudly outfitting Emirates, NetJets, Norse Atlantic Airways, Royal Air Maroc, the Swedish Police and many more.

Celebrating success SKYPRO’s success has not gone unnoticed. Recently the company was recognised by the Financial Times’ “FT 1000 Europe’s Fastest Growing Companies.”

The company feels that with this recognition comes a commitment to make a positive impact. With this, it has introduced a uniform reuse program.

Furthermore, Starting in 2026, only

clients who join our reuse or recycling program will receive our uniforms – a bold industry-first.

SKYPRO is also proud to be the first uniform company to publish a sustainability report, highlighting our commitment and transparency. wearskypro.com

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JOIN THE UNIFORM REVOLUTION We take care of your uniform management, while you focus on growing your business.

COST-SAVINGS

Reduce Uniform expenses by up to 40% per Garment

OPTIMIZE TIME AND RESOURCES

MySypro portal our software for smart ordering and stock control

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Uniform Cicularity: Reduce, Reuse and Recycling

Let SKYPRO revolutionize your Uniform Management. corporate.wearskypro.com info@wearskypro.com

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Shining bright with White Glo It's hard not to smile when hearing of White Glo's passion for sustainability and innovation...

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hite Glo was founded in 1995 in Sydney, Australia. Initially a teeth whitening research and development centre, White Glo has evolved into a comprehensive oral care brand with a presence in over 35 countries.

Today, White Glo offers a full range of premium oral care products tailored for retail, hospitality, and travel industries, including toothpaste, toothbrushes, tooth tablets, mouthwash, and other dental essentials.

Let’s see those smiles “Our main focus is to deliver premium, effective, and convenient oral care solutions for travellers and guests, enhancing their inflight or hospitality experience,” says Isabella Chen, Manager Marketing Airline and Travel Partnerships. “By providing high-quality products with longer shelf life and sustainable packaging options, we add value for airlines, hotels, and passengers alike. This focus has remained consistent, but we have become increasingly dedicated to sustainable solutions as the demand for eco-friendly options grows.

"Our commitment to quality and customer experience has made us a preferred choice for over 20 premium airlines worldwide."

Building forward Key highlights during White Glo’s run include partnerships with major airlines such as Emirates, Turkish Airlines, and Qantas, among others, and the introduction of sustainable packaging.

Developing eco-friendly options, like

toothpaste sachets and recyclable packaging, has been a “proud achievement,” says Chen.

Looking to the near future, White Glo anticipates a growing emphasis on sustainability, personalisation, and wellness within the passenger experience industry."

There will likely be a focus on innovative, compact packaging and on-demand customisation options to meet individual preferences, leading to a more personalised experience for each traveller,” Chen adds. whiteglo.com

"Onboard Hospitality Magazine has been an invaluable resource in the travel and hospitality industry, consistently delivering insights and updates that help us stay ahead of trends.

We’re proud to support the magazine and celebrate its 100th issue, as it continues to be a platform that brings the industry together and fosters growth and collaboration."

onboardhospitality.com

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Avio Pack packs a punch Nearly thirty years of expansion and expertise have cemented Avio Pack as a key player...

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n 1995, Avio Pack began as an injection factory with OEM partners. In 2011, Xiamen Avio was founded for sales and exports.

By 2020, it led in Asia, Europe, Africa, and the Middle East.

Over the years, Avio Pack's focus has evolved to crafting and delivering tailored, sustainable products that elevate the passenger experience. It is dedicated to fostering innovation, ensuring quality, and striving to enhance travel comfort while minimising the ecological impact.

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Innovation is the driving force behind every operation at Avio Pack. It is unwavering in its commitment to support its customers through design and development, crafting tailored solutions that not only meet their needs but also propel them to a competitive advantage through pioneering design innovations.

Looking ahead, Avio Pack is committed to innovate more sustainable and eco-friendly products. Stay tuned for future developments! aviopack.com

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New horizons with Foodfolk Quality, community and sustainability are at the heart of this Australian caterer...

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oodfolk’s journey began from a tiny kitchen at Perth Airport in 1998. Since then it has gone from strength to strength, rebranding to Foodfolk Australia in 2021 and expanding its presence in Australia with a new facility in Melbourne earlier this year.

Its focus has always been on providing a personalised service to its customers. As the company has grown, it has remained true to its family values, offering flexibility and custom solutions to meet customers’

needs. Prioritising quality, community, sustainability and a commitment to thoughtful, reliable service remains at the heart of Foodfolk.

Looking to the future, Foodfolk believes technology will play a big role in driving the passenger experience forward. The team is excited to see what the future of AI and personalisation has in store, expecting an increase in tailored experiences for passengers and innovative solutions to reduce cabin waste. Good on ya, Foodfolk! foodfolk.com.au

From Australia to the skies, delivering good food for good folk.

Servicing flights departing Perth and Melbourne, Foodfolk crafts dependably delicious catering solutions, tailored to meet every passenger's needs. foodfolk.com.au

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Cabin pressure Enhancements to the cabin environment over the past few decades have been nothing short of transformative, resulting in a major impact on the passenger experience...

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ver the last 20 years, the aircraft cabin and the passenger experience within has evolved dramatically.

This has largely been driven by the evolution of cabin technology, passenger technology and the adoption of connectivity as a quintessential element in our lives. Furthermore, external factors such as the COVID-19 pandemic have driven change at a fast rate.

Take a seat One huge change has been the advancement from ‘seats’ to ‘living space’. This includes elements such as greater individualisation for passengers or groups – for the latter we saw the introduction of family seatings, the ability to sit together with loved ones or colleagues through flexible partitions or a secondary seat in a premium booth.

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Clockwise from left: Communal spaces inflight are rising in prominence, such as Virgin Atlantic's 'Loft'; Air New Zealand pioneers economy comfort with stackable beds (Sky Nest); Finnair has nailed the 'cocooning' feel in its Business cabin

The individualisation was furthered even more, when COVID hit and the need for passenger cocooning was added to the previous increased demand for more privacy. Features such as staggered seating, bigger seat wings and doors for individual premium seats all contribute to offer more privacy in the large open cabin space.

Mixing it up

Similarly, overhead bins grew, especially on narrow body aircraft in line with the need to maximise the use of cabin real estate and to generate revenue from passenger luggage.

Overhead bins became bigger and deeper to be able to handle smaller roll-on suitcases, as well as the increasing number of portable IFE systems now being used onboard.

Class wars Several airlines changed their galley For premium seating, we have seen very dynamic and communal areas. Whether it was the developments. One example is the wish to offer re-introduction of the bars something beyond First and lounges we found on class, like Etihad’s Residence long-haul aircraft up to the or Virgin Atlantic’s Retreat Suite for Upper Class Cocooning was added 70s, the introduction of novel retail or social spaces, or the passengers. As an opposing to the previous idea of having more versatile trend, we saw some carriers increased demand for spaces for those who are introducing a very successful more privacy flying ultra-long-haul, the simplification of classes: diversity of the cabin product Qatar Airways’ Q-Suite is a has grown substantially. For the ultra-long-haul superb example for the beauty of simplifying the flights in particular there are ideas to introduce product range by upgrading Business class to sleeping berths, similar to crew rest areas, but effectively be a First-class product. for passengers, such as on Air New Zealand.

Above all, the widespread introduction of lieFinally, onboard washrooms and toilets have flat seats and their ascent to become the default become more fine-tuned. Whilst they still tend arrangement in premium cabins is one of the to be small, the functionality within has been biggest items of recent cabin evolution. optimised. Whether it is smoke detectors or We also saw the triumphant march of Premium sensors for the levels of soap dispensers or bin Economy as a successful business case for many content, the crew can now monitor the status of carriers, built on a favourable aircraft real estate the washroom. to revenue ratio. onboardhospitality.com onboardhospitality.com

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Above from left: Qatar's flagship Q-Suite is to receive updates from 2025; Social spaces are a key draw on Virgin Atlantic

Breath of fresh air In line with the development of the cabin, the need to manage the intangible cabin environment has become much more prevalent.

The most important of which is the least visible one – that is, the cabin air. Lack of humidity is one of the biggest contributing factors to passenger discomfort, yet in the past it was hardly addressed beyond advice to drink more.

Similarly, cabin lighting is being increasingly differentiated into a symphony of lighting arrangements, applicable to areas of the cabin, the phase of the fight or the day/night cycle of overflown regions.

Considering the exponential growth of passenger demand for connectivity in terms of the amount of data consumed, functions for which data are required, and the underlying passenger expectation for its availability, the airline business case for providing connectivity has become almost irrelevant. Connectivity is a ‘must’. The illusions of whether reputable longhaul carriers still have a choice in this matter have gone...

Let us entertain

Another cabin experience part that has experienced dynamic development is There is no doubt that Inflight Entertainment & Keeping connected passenger expectations Connectivity (IFEC). Both in terms of infrastructure and The past two decades have will change further content, we are now worlds seen tremendous changes away from where we were 20 in internet connectivity. years ago.

Key developments focused Content has massively diversified. Like with any on the growth of data capacity either through natural evolution, the initial philosophy of ‘more the availability of new frequency bands or is better’ for numbers of films, genres, languages the addition and differentiation of satellite offered has evolved into a ‘different is more’. constellations beyond the original geo-stationary One element of the content provision that has arrangements. The ongoing introduction of LEO diversified in line with the IFEC infrastructure is and MEO satellites in various constellations is the question of where the content sits and how it bringing major capacity increases. is being delivered. Just 20 years ago, systems that Apart from developments in satellite capacity had a single server at the head end of the IFE to enable better data transfers, the last system were still the predominant arrangement. decades also saw the (more-or-less!) successful This single point of failure was a big concern for introduction of air-to-ground communication the system reliability. Thankfully, the industry infrastructures. Unfortunately, their biggest disadvantage is that they depend on the ability of has moved on and there are now a range of alternative structures for the content that reduce a ground infrastructure. onboardhospitality.com onboardhospitality.com

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The shift from the term ‘passenger’ to ‘guest’ heralds a different approach

the risk of failure, increase storage capacity and offer flexibility that had not been there before.

These range from content at the in-seat screen up to the ability to download content before the flight on the passenger’s own device.

The consumption of content has also evolved drastically. It went from a fixed sequence of broadcast movies via the individualised content provision to each passenger seat or device to the ability to consume content that is shared between passengers or content forms that engage multiple users at the same time such as games. Similarly, the dual- or even triplescreening many know from home has entered the aircraft. The ability to use in parallel the in-seat screen for a movie whilst communicating via Wi-Fi with the world via a passenger’s own device is ever increasing.

Future-scoping Looking ahead to the next few decades, there is no doubt that passenger expectations will change further, and that the onboard experience will become an even more central measure of success to the airline. The shift from the term

‘passenger’ to ‘guest’ over recent years heralds a different approach.

Whether it is the increasing use of narrow-body aircraft on long-haul routes (for example the A321XLR), or the growing presence of smaller jets on regional routes that had been operated by turboprops, fleet evolution has an impact on the passenger experience. As part of this, the gap in the passenger experience between longand short-haul flights will be reduced. Unifying elements and integrative tools such as passenger connectivity and the increasing personalisation of the passenger experience enables airlines to offer a more holistic one-journey passenger experience rather than a collection of flights and hub experiences.

Furthermore, the emergence of more ultralong-haul flights (for example LHR-SYD non-stop from 2026) changes the dynamic of the inflight experience. These flights reach a length that goes beyond the comfortable time for sitting or lying down. Therefore, improvements to the space for each passenger, especially for premium products, starting with Premium Economy will become a critical battleground for airline competition.

Above: A row of three Economy seats on Air New Zealand can be converted into a bed for long-haul comfort overnight

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Clockwise from above: British Airways has revealed details of it's new First class cabin, set to take to the skies in 2026; Virgin Atlantic's A330-neo Upper Class displays cocooning elements

translate them into anything from seat settings The role of the cabin infrastructure continues to drink orders. to evolve from keeping passengers happy to Similarly, the interaction with crew will continue enabling them further to turn the time onboard the path of increased personalisation, especially from lost travel time into positive ‘me time’. for long- and ultra-long-haul flights. Concierge This enablement requires basics such as in-seat services together with the usage of social areas power and the ability to connect and interact will become more common features. wirelessly and seamlessly.

Passenger information as part of the onboard Whilst unifying features such as connectivity will product may also receive a strong boost. For on some level reduce the gap between the cabin example, the increasingly volatile weather and experiences of premium classes and economy its impact on the flight experience – noticeable class, airlines will continue to invest in cabin real through increasing number estate that offers the best of turbulence events – will returns. We therefore think need to be communicated that Premium Economy class better to passengers. The will be adopted by many Interaction with crew industry has already the more carriers. Similarly, the will continue the path capability to identify and very costly differentiation of increased communicate potential within the premium classes turbulence areas more will disappear. personalisation precisely and timely. Perhaps the most recent events may Making it personal result in a higher adoption rate of such solutions.

Passenger individualisation and cocooning will continue to be a driving force. The passenger’s own devices and cabin connectivity are Cabin Concept of the Year essential in achieving that. Whether it is the At Onboard Hospitality we are proud to champion individualisation of the living space, lights, innovation in cabin products with our prestigous IFEC content, advertisements, meals, or other Cabin Concept of the Year award, part of the services, the cabin experience will be much Onboard Hospitality Awards. Previous winners more fine-tuned to the individual passenger’s include Finnair, Air New Zealand, Hawaiian requirements. Aircraft systems and crew devices Airlines and more. will have the ability to seamlessly identify Entries for 2025 close on January 6 2025. Learn the preferences of individual passengers and more at awards.onboardhospitality.com. • onboardhospitality.com onboardhospitality.com

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The Catalyst for the Future of the Industry Offering a unique opportunity for you to accelerate the passenger experience conversation and gain fresh perspectives alongside experts and visionaries

FIND OUT MORE TODAY passengerexperienceconference.com

Taking place alongside:

08 - 10 APRIL 2025

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Bayart leads the way Few aviation suppliers have the eco-credentials of Bayart Innovations...

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It’s easy to think of sustainable innovation as a relatively modern trend, but when it comes to recycling Bayart Innovations has long been a key player willing to make a change in the industry.

Now one of the foremost names in the production of inflight comfort products, the business can trace its green credential back to 1935 and founding father Achille Bayart. Based in Roubaix, France, Achille spotted an opportunity to recycle textile fibres that could be sold to spinners in the north of the country.

Bayart Textiles, as it was originally known, soon turned its attention to supplying airline products, and the company emerged into its current incarnation following a merger with PLEIN Nord, a partner focused on sourcing items for direct marketing. It is this mix of expertise and attention to detail that shapes its range today.

Flying high Today, Bayart remains true to its beginnings, supplying products such as amenity kits, headphones, children’s kits and blankets to a range of international carriers.

At the heart of the process is a commitment to developing re-useable products that combine stylish design that reduce waste to a minimum. Items and their packaging are made with ecofriendly materials – either natural, recycled or fully recyclable.

In-house designers based in France keep a close eye on international innovation and regulations to ensure Bayart Innovations truly lives up to its name. The latest in anti-waste solutions

combine with modern manufacturing techniques to constantly deliver cutting-edge design at the best value for money.

Caring for all Of course, modern-day sustainability is about more than planet-friendly products. Bayart is proud to do the right thing across its supply chain.

The nature of global trade means that some manufacturing and sourcing has shifted to Asia in recent years, but the business is a staunch believer that lower price need not mean lower standards for workers or poorer environmental standards when it comes to the production process.

All products come from factories audited for the quality of their green protections, employee rights and dedication to sustainable development.

In tandem with this, the unmistakeable French ‘joie de vivre’ shines through, with product design still taking place at Bayart Innovation’s headquarters in Lille.

Future perfect With 90 years of experience already behind it, there’s no doubt that Bayart Innovations knows a thing or two about moving with the times.

Looking ahead, the company is ideally placed to meet the growing demand among carriers to further reduce waste. Fewer, better designed products is the undoubted direction of travel – cutting onboard weight for airlines and maximising impact for passengers. So why not follow the leader? bayart-innovations.com

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Watermark makes its mark Watermark has been curating memorable onboard experiences in the sky for over 40 years...

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Established in 1980, Watermark is one of the oldest and most trusted suppliers to the airline industry.

Specialising in creating tailored products and services that enhance efficiency and improve the customer experience, over the past 40 years it has collaborated with airlines across the world. Delivering innovative, quality solutions, it designs and supplies any product a passenger interacts with – both onboard and on the ground.

The company has seen ownership changes, been listed on the Stock Exchange and been part of mergers and acquisitions. But one thing has remained constant: its commitment to innovation, reliability and delivering exceptional value to its partners.

including the first rPET amenity kit and bamboo toothbrush. Over the years it has also worked with a network of talented individuals, both within the organisation and among its partners. The creativity, optimism and perseverance have been instrumental in delivering meaningful results.

Adapting to change Understanding the need to evolve, it has broadened its expertise to serve retailers, brands and train operators as well as airlines. Whether optimising airline operations or introducing innovative solutions for new industries, it remains committed to providing value and fostering long-term partnerships with its clients.

To remain relevant in an ever-evolving industry, Watermark has continually adapted to emerging trends and embraced modern technologies. Today, it’s committed to becoming more sustainable with the use of eco-friendly materials, waste reduction strategies and energy-efficient designs.

Highlights over the past 20 years include introducing environmentally responsible materials onboard. It launched several “first-to-fly” products,

Looking forward Watermark believes the future of onboard passenger experience will be shaped by a combination of environmental imperatives and evolving passenger expectations. The pressure on airlines and suppliers to develop sustainable products will intensify. Airlines and suppliers will be challenged to rethink how products are created and delivered, ensuring sustainability at every stage.

Simultaneously, as flight routes expand and ultra-long-haul travel becomes more common, the focus on comfort and wellbeing across all cabin classes will grow exponentially. watermark1980.com

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New chapter for SATS A brand refresh signifies a new chapter for Singapore-based caterer SATS...

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ingapore-based caterer SATS unveiled a branding refresh in November 2024 to reflect the integration of its whollyowned subsidiary Worldwide Flight Services (WFS), 18 months after the acquisition was completed.

Yet, SATS’ story runs deeper than this milestone. From its humble beginnings, this journey has been defined by resilience, bold moves and a commitment to excellence.

Humble beginnings The company traces its roots back to the beginning of commercial aviation in Singapore, marked by the inaugural flight that took off from Singapore Kallang Airport in 1947. Over the next decades, SATS grew in tandem with the young city-state, evolving from a single hub service provider to a leading aviation services provider.

In the fast and fickle world of food, SATS discovered its niche and expertise in authentic Asian cuisine. With this culinary core and service excellence as its guide, SATS evolved rapidly. Its Food Solutions business diversified and expanded its reach into non-aviation channels, providing extended shelf-life food solutions to augment limitations of traditional aviation catering formats.

This growth enabled the company to serve both aviation and non-aviation channels while deepening its expertise in new areas of insights, packaging, and product innovation.

Making moves A significant turning point occurred for the company in 2009 as it separated from the national carrier, Singapore

Airlines (SIA). Up until then, its purpose was to support SIA as its subsidiary.

The separation challenged SATS to redefine its identity and place in the industry. A year later, it announced its renaming from Singapore Airport Terminal Services to SATS Ltd. This period coincides with the rise of lowcost carriers in the region.

The challenges faced by SATS’ customers sparked the development of its ambient, shelf-stable inflight meal solution. These entrees addressed the unpredictability of the buy-on-board model and helped reduce cabin waste.

Bouncing back The COVID-19 pandemic presented an unprecedented crisis. However, SATS discovered opportunity in crisis – time away from “business as usual” accelerated its spirit of innovation to boost its portfolio.

SATS expanded its capabilities with a series of strategic moves: acquiring Monty’s Bakehouse; establishing the Global Innovation Hub; launching

SATS Food Solutions (Thailand) for fresh frozen meal production; and introducing FoodFlix, a platform for branded and heritage foods.

As it looks ahead, SATS is committed to shaping the future of travel and redefining the passenger experience with dietary inclusivity, authenticity, and heritage cuisines. The company’s brand refresh signifies this new chapter, driven by its purpose to power a connected world of trade, travel, and taste. sats.com.sg

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In flight or on ground, we bring you the finest in authentic Asian Culinary. sats.com.sg

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Egg-cellent taste

... natural ingredients.

Gut Springenheide GmbH • Weiner 152 • 48607 Ochtrup • Germany Tel. +49 2553 1022 • info@gutspringenheide.de • www.gutspringenheide.de

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Eco sips from The Barista Cup You'll never drink 'plane' coffee again after trying this sustainable brew...

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ounded in 2017, The Barista Cup embarked on a mission to reduce the amount of coffee grounds used in brewing.

Founder Aziz Patel was 'devastated' by the scale of deforestation in Zambia caused by coffee farming.

Described as a 'coffee machine in a cup', The Barista Cup offers a way to brew a fresh cup of ground coffee or loose-leaf tea in seconds. These innovative cups and lids use materials that are 100% compostable and recyclable, respectively, and only use

ethically-sourced, rainforest-alliancecertified coffee. Its Guatemalan coffee blend (selected for Wizz Air) ensures it holds its rich full-bodied flavour and caramel notes at 30,000 feet.

Ground coffee is pre-portioned in sachets, reducing the amount of coffee waste per cup. By supporting more sustainable coffee farming practices, The Barista Cup is committing to conscious consumption. Cabin crew need only add hot water and secure the turbulence-proof lid for an ecoconscious brew. thebaristacup.com

FRESH G R

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THE FUTURE IS BRIGHT Looking back to look forward has been the key theme of this issue, and look forward we must – after all, the future is looking very bright for our wonderful industry.

For some closing remarks, we asked a handful of key industry suppliers to answer the following question:

What do you think will be the biggest trend for passenger experience in the next ten years?

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PREMIUM TRAVEL

DESIGN

SUSTAINABILITY

The airline industry is experiencing a significant increase in the premium travel segment. Within the premium classes, personalisation defines the passenger experience.

Airlines seek unique designs that reflect their identity while enhancing comfort and functionality. From bespoke tableware to tailored amenities, customised solutions foster exclusivity. As a market leader, deSter collaborates with airlines to create innovative, sustainable, and memorable products that elevate every journey.”

'Design, design, design', in an increasingly competitive market and with more aspirational and discerning passengers, we’ll see the physical and visual design become a key part of the onboard experience.

Bold and instantly recognisable designs will become synonymous with each airline’s brand and feed the excitement of the customer journey.”

Over the next decade, onboard dining will prioritise sustainability, with zero-waste, reduced meat, and plastic-free options taking centre stage. Pre-ordering meals at check-in will become the norm, enabling passengers to customise their dining experience.

Travellers will seek memorable culinary moments, from reimagined comforting classics to destination-inspired menus, with a growing preference for bold flavours combined with a lighter environmental impact.”

Ellie Parkes

Steve Austin

Daniel Knies,

Global Business Development Manager,

Senior Business Development Manager,

Senior Category Director Premium, deSter

John Horsfall

Monty’s Bakehouse.

PERSONALISATION

QUALITY

WELLNESS

“Personalisation will be the driving force behind passenger experience.

In recent years, travellers are increasingly demanding more tailored, meaningful journeys and this is only set to increase. Airlines will start to focus more on creating experiences that resonate on a personal level for their passengers. Food and beverage will play a key role, with a move toward incorporating more regional flavours and ingredients.

This not only enhances the travel experience but also connects passengers to the culture and stories of the regions they visit.

By embracing regionality and leveraging more intelligent passenger insights, airlines can deliver authentic, experiencefocused journeys.”

“We believe that quality will continue to represent ongoing trends with passenger experiences. This includes quality and delivery of each product designed to be environmentally friendly, sustainable, and well-made.”

For textiles and comfort, we see strong influence of Millennials and Gen Z with focus on combining physical and mental wellness. Sustainability will continue to be at the heart of the drive towards increased social and environmental accountability and the hope of a better world.”

Tom Lay, Head of Marketing, En Route International

Tim Morris Thomas Mockler InflightDirect

Head Global, Mills Textiles

SHARE YOUR THOUGHTS At Onboard Hospitality we’re always looking to stay ahead of the curve and cover the latest trends. We welcome input and thoughts from all types of people and companies in our industry, so if you have something to say and would like to be involved in one of our next 100 issues, please get in touch!

Email: april.waterston@onboardhospitality.com onboardhospitality.com onboardhospitality.com

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78 / 100 ISSUES

A letter

from the Publisher

Sue Williams has served as Publisher of Onboard Hospitality since its inception – and, quite luckily it seems, has lived to tell the tale!

certainly had some laughs.

I can't believe we've hit 100 issues of Onboard At Tampa IFSA, we watched our colleagues Hospitality Magazine. When we started over swim across a lake… and their faces fall when 20 years ago, I thought we were launching a told there were crocodiles. magazine – not an industry institution!

In Phuket, at the elephant sanctuary, a very Thanks to the support of persistent elephant tried to find a banana in the our partners, advertisers, IFSA president’s shorts. contributors, newshounds, In Sri Lanka, I was followed through a tea editorial, design and production plantation by what I thought was a jaguar: luckily staff, we have weathered many it was the butler, who had been told to keep storms and setbacks and can a discreet eye on me and leapt out to offer an now celebrate with this special umbrella at the first sign of rain. edition. It is devoted to those At ITCA we danced to Cliff Richard. In Shanghai, who have made such a success we took tea in an ancient tea house, and in of the magazine over the years Tokyo, I was married off in full traditional robes and we hope you will recognise (still haven’t mentioned that at home). yourselves in these pages.

We’ve played floodlit golf and visited Grand Of course there has been a lot of Prix tracks. Organised closely contested Onboard hard work involved, but personally, Hospitality tennis tournaments.

I have had a lot of fun along the Of course there has been way. I have drinking and even some made so many ITCA Du bai: gambling (in Salt Lake City, of lifelong friends Arabia n night all places!). around the world s There are so many We've dined under the wings and been lucky enough to travel wonderful memories of Concorde, on top of the Petroleum Towers, and Tower with incredible that bring a smile Bridge, and with 100 chefs at airlines, turning left and right, to my face the Stade de France. far and wide, to countries One highlight was a day’s I would never have visited training to be a British Airways stewardess. if not for Onboard Hospitality. This industry is Many of you will recognise and remember these certainly rather special, in that people tend to occasions with a smile. stick around, and you can nurture friendships Over the years we have been hosted so that really last. generously by so many of you and your There has been a lot of hard work, some late companies: a private performance by the La nights, early mornings and jet lag; but we have

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100 ISSUES / 79

ITCA 2 010: S im pl Aliso y red n L es with s m ann En R Foun oute der – Inter nati onal

Scala Ballet Company, the Relax parties, go-karting, private views at museums and art galleries, jazz gigs, pub crawls, olive-picking, magicians, spectacular parties, casinos, great bands and food. The list goes on and on.

There are so many wonderful memories that bring a smile to my face and I’d like to thank my sister Jo, longtime magazine Editor, for sharing most of them with me.

I am honoured to be part of such a creative and friendly industry.

Onwards and upwards to the next 100 issues – and hopefully, yet more adventures!

With love,

Sue x

itality rd Hosp y Onboa n a m t of men s One tourna tennis

2015 I FSA: Preci ous cargo being tran sport ed by a ver y qua lified drive r...

L anc e Hay ward certa and J inly o Au know stin how to pa rty IFSA Orlando: Caribbean evening with David Young

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RECOGNISING EXCELLENCE

AWARDS / 81

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e can't celebrate 100 issues of Onboard Hospitality without mentioning the Onboard Hospitality Awards.

Launched in 2014, these awards are a testament to the unwavering commitment of countless individuals and organisations dedicated to enhancing the passenger experience.

A highlight in our calendars, every year we recognise the achievements and contributions of companies continuously striving to elevate air, rail, ferry and cruise travel into truly memorable journeys.

Our unique judging process ensures the highest level of integrity and fairness. Each entry undergoes rigorous evaluation by a panel of independent experts who are selected because of their knowledge and good standing within the industry.

Winners are celebrated in the magazine, online and at WTCE in Hamburg. So, why not stand out from the crowd? Enter next year at

awards.onboardhospitality.com

Read full product details at awards.onboardhospitality.com

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/ PEOPLE ON THE MOVE

COLUMN

Nurturing new talent Working closely with the team at the Oxford Brookes Business School, The Hayward Partnership has created a new range of opportunities for the travel catering and retail industry.

The dynamic work of the aviation sector presents an exciting window of opportunity, Together, we can actively empower the next workspace generations, identify rising talent, advance student’s exposure to our industry, and forge stronger, mutually rewarding links whilst generating FREE, yes FREE bespoke research and insights for our industry.

Led by Mike Pooley, the Hayward Partnership now work from within the academic system to encourage knowledge transfer and the awareness of our sector’s career opportunities by constantly facilitating connection and collaboration.

Contact us directly to find out how your business may benefit from the resource and expertise a leading UK Business School can offer through partnership. mike@thehaywardpartnership.com

Mike Pooley The Hayward Partnership

People on the Move Keep up to date with key industry movers and shakers. See onboardhospitality.com for more...

TODD TRAYNOR- COREY

JOHN ALL ARD

PROMOTED AT: Alaska Airlines TO: Vice President Guest Products and Experience

JOINS: Optimum Solutions, Inc. AS: COO, Optimum Solutions and Optimum Strategies

Traynor-Corey will oversee guest experience, lounges, inflight products and experience, and cabin products for Alaska Airlines, Hawaiian Airlines and Horizon Air.

Formerly President and GM of Fleury Michon America, where he championed culinary excellence and operational efficiency, Allard has joined Optimum Solutions.

JANE BERNIER-TRAN

PAUL THOMSON

JOINS: Optimum Solutions Inc. USA AS: Vice President, Business Development

PROMOTED AT: gategourmet TO: General Manager KSA

Industry leader Bernier-Tran previously held senior management roles, including tenures at United Airlines and Continental, and has now joined Optimum Solutions.

With over 27 years of airline catering experience, Thomson will head up Gate Gourmet’s new stateof-the-art airline catering facility in the Kingdom of Saudi Arabia.

ALSO ON THE MOVE... >> Simon Francis has joined Compass Supply Solutions as Managing Director, coming from Chichester Bond Limited. >> Thomas Harker has been promoted at Gate Gourmet to Executive Chef KSA. Harker has extensive knowledge and experience in fine dining.

GLOBAL EXPERTISE CONNECTED onboardhospitality.com T HI S PAG E I S SP O NSOR ED BY THE HAYWAR D PARTNER SHIP

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Job seekers Looking to recruit?

Check out top talent currently seeking new roles...

ANTHONY FLETORIDES Seeking a senior role in a company looking to grow their business in the duty-free environment and Omni channel retail space, Fletorides is a dynamic leader with a proven track record, exceptional communication skills and a knack for cultivating strong client relationships.

ROL AND STANDAERT Standaert has been working as an independent consultant for some of the industry’s leading airline suppliers but is now looking for a new challenge. He would bring 20+ years of experience in sales and product development in airline passenger market for comfort items and textiles.

MAKE YOUR NEXT MOVE Looking for your next job? Look no further! The Hayward Partnership is looking to place several roles for UK-based clients. Get in touch to find out more.

• HR Advisor • Quality Control Manager • Health and Safety Manager

GET CONNECTED...

To connect with these exceptional individuals above or discuss your wider talent needs, contact our team of specialists: Roy Wilson: roy@thehaywardpartnership.com (UK/EU/UAE) Mike Pooley: mike@thehaywardpartnership.com (APAC) Sandra Pineau-Boddison: sandra@thehaywardpartnership.com (Americas) Lance Hayward: lance@thehaywardpartnership.com (general enquiries)

COMMENT

IFSA Scholarship Foundation ifsa.aero/foundation

The International Flight Services Association (IFSA) Foundation has seen tremendous growth since its inception, firmly establishing itself as a key philanthropic entity within the aviation industry. Dedicated to empowering future leaders in onboard services, the Foundation awarded 25 scholarships in 2024, amounting to $137,300. This achievement raised its lifetime total to over $1.7 million distributed to more than 360 recipients worldwide. These scholarships are available to IFSA and APEX members, their families, and students pursuing careers in aviation catering, onboard services, design or sustainability.

The Foundation continues to evolve, recently welcoming two esteemed industry professionals to its board: Todd Traynor-Corey, Vice President at Alaska Airlines, (featured in ‘People on the Move’),and Jonjie Lockman, CEO of Intervine Inc. Their leadership and extensive experience in the airline and inflight services industries will help steer the Foundation toward new heights.

To find out more about the Foundation and how you can join our esteemed group of generous donors, please visit our website: ifsa.aero/foundation

GLOBAL EXPERTISE CONNECTED T HEHAYWA RDPA RT Nonboardhospitality.com ER SHIP.COM / ONBOAR D HOSPITALITY.COM

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84 / EVENT REVIEW

APEX/IFSA Global Expo 2024

Flying high in Long Beach

T

he 2024 APEX/IFSA Global EXPO was held at Long Beach Convention Center from October 28 to 30. Almost 3,000 airline industry delegates and suppliers from 262 companies attended the event in California, which was co-located with the Future Travel Experience (FTE) for the second year running.

This year, 90 airlines were present at the show, whose opening morning featured keynote speeches and interviews on the EXPO Keynote Stage.

It was announced that Qatar Airways’ new A321 NX fleet is being equipped with Thales’ FlytEDGE, the world’s first cloud-native inflight entertainment platform, then Michael Rosseau, CEO of Air Canada, discussed the importance of clean data and managing customer disruption. Con Korfiatis, CEO of Oman Air, talked about the significance of the passenger experience aboard the flag carrier in fostering tourism to Oman before Samson Arega Bekele, Group Vice President Customer Experience at Ethiopian Airlines, provided insights into how the airline broadened its inflight entertainment (IFE) offerings to cater to regional preferences, and, so doing, improved its Net Promoter Score.

At Buzz, we value the opportunity that APEX/IFSA Expo provides for our industry to come together. As a global community, it’s essential to gather and share insights SIMON YAFFE

Expert viewpoints Members of the Airline Passenger Experience Association (APEX) and the International Flight Services Association (IFSA), which celebrated the 50th anniversary of its foundation during the opening day welcome reception, had opportunities to listen to the expert perspectives shared during panel discussions on the organisations’ respective Thought Leadership Stage and Innovation Pavilion.

The collaborative approach being

It was our first time exhibiting at the IFSA show. Overall, I think it went very well for SWISH Cocktails – we made some very positive connections ELENA BREEZE onboardhospitality.com

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taken accessibility innovation and factors likely to shape IFE content curation in 2030 were among the topics discussed on the APEX stage.

Meanwhile, discussions about greener inflight practices, including ways to maximise efficiency and minimise waste, dominated the IFSA panel sessions.

Supplier success “At Buzz, we value the opportunity that APEX/IFSA Expo provides for our industry to come together. As a global community, it’s essential to gather and share insights, spark bold ideas, introduce innovations, and connect with our customers. Expo gives us a vibrant platform to showcase our awardwinning product launches inspiring the next wave of creative excellence in inflight experiences,” said Simon Yaffe, Director of Client Service at Buzz, which for the second successive year partnered with AMI to create an engaging booth showcasing inflight products, food and fine wine.

Elena Breeze, CEO of SWISH Cocktails, said: “It was our first time exhibiting at the IFSA show. Overall, I think it went very well for SWISH Cocktails – we made some very positive connections and submitted an RFP to one of the airlines.

I’d add that if there was a ‘meet the buyer programme’ with a match-making service it would definitely benefit brands to be more discoverable to the buyers.”

Cindy Lam, Director at Clip,

ue that o ur me obal s her hts

It was wonderful connecting with new faces in the industry and catching up with some of our current clients KAAN KALIPCI

commented: “IFSA was good for us as we had productive meetings and were able to showcase our new product featuring modular headphones; which received a lot of positive responses. It’s always a great place to connect, and re-connect, with old and new friends,”. “The show seemed a bit slower than past years and with the extra half-day added, we believe that two full days is sufficient to engage with our various partners.”

Uniform suppliers Studio 104 and SkyPro attended the expo for the first time. This year the latter established a partnership with Workwear Outfitters to supply “innovative and sustainable solutions for bespoke corporate uniforms” in North America, explained Ricardo Silva, Chief Sustainability Officer at Skypro and interest proved high during the APEX Global EXPO. For DressBest Uniforms, the expo was also the first airline-focused event in the US since expanding there in 2023.

Kaan Kalipci, the company’s Regional Director - North America, said: “It was wonderful connecting with new faces in the industry and catching up with some of our current clients. The positive feedback was fantastic and we’re looking forward to helping set new standards in both quality and service for airline uniforms.”

Gregg Cohen, President of Letronics, expressed the view that the show was a success for the passengers with reduced mobility community: “Several airlines have shown a strong interest in the Wiselift WL780 PRM transfer lift as part of their strategy to meet the requirements of [US non-discrimination legislation] 14 CFR Part 382."

Countdown to 2025 In 2025, the APEX/IFSA Global EXPO return to Long Beach but the event will take place seven weeks earlier than this year, from September 9 to 11. We look forward to seeing you there! expo.apex.aero; expo.ifsa.aero •

onboardhospitality.com

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New products shine through at

APEX/IFSA Global EXPO Check out some highlights from the Long Beach expo floors. See more at onboardhospitality.com SPARKLING ICE BEVERAGE

Established 37 years ago and now the US’s top-selling bottled sparkling water, the 2024 IFSA Global EXPO was Sparkling Ice’s first. 12-ounce (355ml) cans were on display at the stand along with newly introduced 7.5-ounce (222ml) mini-cans, which are available in four different flavours. A new mocktail line, available in six different flavours was also showcased – they are positioned as ideal for travel because they contain adaptogens which aid people manage stress and to relax. The new prebiotic soda range, Popwell, with antioxidants and vitamins was also on show at the Sparking Ice stand. sparklingice.com

CLIP HEADPHONES

Anyone in need of a quiet moment during the IFSA Global EXPO could appreciate one at the Clip booth, where modular noise-cancelling earphones were available for visitors to test. If components such as the cable or earcup are damaged, those parts can be replaced. This saves airlines money and the reusability of other elements cuts down wastage, proving a more sustainable solution than having to replace the entire unit. cliponboard.com

SILK ROUTE ENTERTAINMENT IFE

KIND SNACKS

KIND Thins were showcased in Long Beach. Similar flavour profiles to KIND’s nut bars are available, for example, Caramel, Almond and Sea Salt, but the nuts in them are sliced thinner. With approximately 90 calories per pack, airlines may find them useful as they require less storage space than the nut bars. kindsnacks.com

Founded in the second half of 2024, Silk Route Entertainment is a newcomer to the inflight entertainment and represents the return of its CEO Jovita Toh to the industry.

Toh aims to help give a voice to movies that are independently produced and tend to remain unknown outside of the home country. The Finnish comedythriller The Blind Man Who Did Not Want to See Titanic was among the films whose posters could be seen at the Silk Route Entertainment booth. silkroute.aero

onboardhospitality.com

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HIPPEAS SNACKS

Puffed chickpea snacks in a variety of flavours were available for visitors to the Hippeas booth to sample. The recently introduced Vegan White Cheddar Explosion and spicy Blazin’ Hot varieties were being showcased during the IFSA Global EXPO. hippeas.com

PROCURALL AMENITIES

OPTIMUM SOLUTIONS BROKER

In 2024, Optimum Solutions expanded from Canada and incorporated in the US, where it is now supplying catering to the transport industry. Created in 2006, the company has been building its US-based team over recent months and has added 45 new vendors to its list of suppliers over the past year, including Made Good, which produces snacks made from organic ingredients that are free from the top nine allergens. optimumcanada.com

Following a nine-month certification process, the Procurall team attended the expo as a Certified Woman-Owned Business by the US’s Women’s Business Enterprise National Council. Products from new brand partners, including Biocrystal were on display. Biocrystal products can be woven into the likes of bedding, blankets, pillowcases, sleepsuits and eye-masks to promote wellbeing and aid relaxation during flights. procurall.com

CRAFTMIX BEVERAGE

MARFOFMA FOOD

Visiting the booth meant opportunities for people to sample a variety of recipes that can be served inflight while showcasing the culinary expertise of the Fleury Michon companies known in Europe as Marfo and North America as FMA. One of the unique selling points of MarfoFMA is its ability to supply dishes representing the authentic flavours of a range of ethnic cuisines. marfofma.com

Naturally made, powdered cocktail and mocktail mixes were among the food and drink products being introduced to visitors to the Delyse booth. In sealed sachets that are similar in appearance to individually wrapped teabags, they are lighter and take less space than traditional mixers, helping minimise fuel burn. Mango Margarita, Blood Orange Mai Tai and Passionfruit Paloma are among the range of flavours. craftmix.com

onboardhospitality.com

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In review

Forum-Asia 2024

T

he 2024 Onboard Hospitality Forum–Asia took place at the Sands Exhibition and Convention Centre at Singapore’s Marina Bay on November 19-20.

Co-located with the continent’s largest free-to-attend passenger experience and business performance expo. FTE APEX Asia EXPO, organised by Future Travel Experience, the 2024 show theme was 'Innovate to Grow'.

The expo also featured a Premium Conference with sessions focusing on the customer experience, innovation and business performance.

We’ll for sure be back in 2025 NICKY SLATER

Thought leadership Panel discussions with industry thought leaders were held on the Expo Stage.

Nick Wiley, Global Managing Director at En Route, and Oren Cohen Butansky, Executive Vice President – Customer Experience and Sales at EL AL Israel Airlines participated in Enhancing Inflight Service and Food and Beverage Offerings while Minimising Waste and Maximising Sustainability.

On the topic of Improving the Inflight Experience for Passengers and the Latest Onboard Product Innovations, Ju Li Ng, Divisional Vice President of Cabin Crew at Air India, Obukhova Yelena, Vice President of Inflight Services at Air Astana and Edwin Lim, Head of Commercial and Retail at dnata, provided insights.

Suppliers including FORMIA, RMT Global Partners and Zibo Rainbow had stands within the Onboard Hospitality Forum–Asia zone. So too did Avio Pack and Reedbut. Do Food and Gourmet Selection, representing the Traiteur de Paris brand, were among the food and drink suppliers present.

The event successfully fostered collaboration across the industry WILBERT DE LOUW

BE PART OF THIS EVENT IN 2025: craig.mcquinn@onboardhospitality.com

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Happy delegates

ITW Envopak, it was an “opportunity “It's been a great experience," said said to engage with key airline contacts in the APAC region. It was our first time Ashley Meddings, Managing Director at the event and we’ll for sure be back of first-time exhibitor Manna from in 2025.”

Heaven. "We've met all the key people Laura Loria, Design Director at we hoped to, and the atmosphere has Procurall, explained being present was been great. Onboard Hospitality have part of the company’s aim of meeting looked after us really well and we're new customers, “because we want already booked for next year.” to build a present in Asia.” She cited Also a first-time exhibitor, Foodfolk that contacts were forged with “many Australia’s Managing Director Salim interesting people.”

Hazife said: “The Onboard Hospitality Similarly, Tom Lay, Head of team have really helped us set up and Marketing at En Route, said: “For us, get everything organised to meet new there was an opportunity to connect customers and potential customers.” with stakeholders that work across Wilbert de Louw, Chief Executive APAC to try and demonstrate to them Officer at Foodcase International, saw the value of what En Route offers.” the event as an “opportunity to meet Rating the show with new industry as “very productive”, leaders and catch Almas Rakhimov, up with customers Head of Customer and friends. We were We've had so able to show some many meaningful Success at Aviasoft new sustainable and conversations and said: “We've had so many meaningful high-quality inflight meetings with conversations and catering solutions, airlines meetings with airlines emphasising and fellow industry our innovation’s role peers: it was good to meet our friends in improving travel experiences. and forge new connections.”

“From insightful sessions and live demonstrations to valuable networking opportunities, the event Join us next year successfully fostered collaboration The 2025 edition of the Onboard across the industry. Kudos to the Hospitality Forum–Asia will return to organisers for delivering such a highthe same venue on November 11-12. It calibre experience – we look forward will begin two months after the APEX/ to the 2025 edition,” he continued.

IFSA Global EXPO (September 9-11).

Craig McQuinn, Exhibition Director of the Onboard Hospitality Forum – Making connections Asia concluded: “Having spoken to Jakob Levison, Commercial Director exhibitors, it’s brilliant to hear that of Linstol added: “It's been a great some profitable contacts were made show with a busy floor. We had a lot and that they are all looking forward of customers come and visit us. We to expanding on this in 2025 with an have a larger stand this year, and it's even more productive trade show.” been very well received. We got a lot To earn more about the event of compliments and it's been great to visit onboardhopsitality.com, or see our customers.” contact Craig at craig.mcquinn@ Meanwhile, for Nicky Slater, Business onboardhospitality.com. • Development Manager – Airlines at

be

BE PART OF THIS EVENT IN 2025: craig.mcquinn@onboardhospitality.com

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90 / EVENTS

Hamburg awaits in April WHAT: WTCE/AIX WHERE: Hamburg WHEN: April 8-10 2025

Visitor registration is now open for Aircraft Interiors Expo (AIX) and World Travel Catering & Onboard Services Expo (WTCE) in 2025.

With 2024 delivering near-record levels of flight passengers worldwide, AIX and WTCE will once again facilitate important connections between the supply chain and airline professionals.

AIX 2025 is set to provide opportunities for aircraft interior professionals to network with industry leaders, discover over 1,000 cutting-edge products, and gain valuable insights into future trends.

Alongside AIX, WTCE will return for its thirteenth edition. With a strong focus on eco-friendly amenities, onboard wellness and next-gen catering solutions, WTCE will unite top air service providers, onboard catering companies, and awardwinning brands to showcase the hottest trends and product innovations shaping onboard comfort and services globally.

Also returning once again will be the Taste of Travel Theatre, organised in partnership with Onboard Hospitality.

More details on this will be announced very soon – watch this space! worldtravelcateringexpo.com; aircraftinteriorsexpo.com

Catering

Tech talk

WHAT: ACA Leadership Symposium WHERE: Amsterdam WHEN: February 26-28 2025

WHAT: Aviation Festival Asia

The Airline Catering Association (ACA) will host its first Leadership Symposium to promote collaboration and innovation in the airline catering industry. This event will bring together airline executives, catering providers and industry experts to discuss key trends and tackle industry challenges. evaintmedia.com/acaleadership-symposium-registration

Aviation Festival Asia is WHERE: Singapore for the leaders WHEN: February of the world’s 18-19 2025 airlines, airports, and executives in charge of software, services, sustainability, marketing, and distribution whose aim is to develop business partnerships in the Asia region. In 2025, the event will be held at the Suntec Singapore to bring a community of over 2,500 executives together to be inspired by 200 speakers. terrapinn.com

CALENDAR FEBRUARY 10-11 MRO Middle East, Dubai reg.infosalons.biz/reg/ AIME25DU ------FEBRUARY 18-19 Aviation Festival Asia, Singapore terrapinn.com ------FEBRUARY 26-28 ACA Leadership Symposium, Amsterdam evaintmedia.com ------MARCH 26-27 MRO XPO India, New Delhi mroxpoindia.com/xpo

------APRIL 8-10 WTCE/AIX/PEC, Hamburg

worldtravelcateringexpo.com aircraftinteriorsexpo.com

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