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Fresh thinking Onboard special meals, culinary trends and innovation


WHEN onboard retail MEETS customer satisfaction

We bring together all the elements you need to make your retail concept a success, from great retail products, to professionally trained crew and even a brand new sales trolley for trains. Giving your passengers a great experience is at the heart of what we do, which leads to increased sales and greater flexibility for you. Discover more – stop by and meet us at our booth: InnoTrans 2016 Hall 1.1, Booth 320 20 – 23 September Berlin, Germany lsg-group.com



inside this issue FOOD



21 Special meals

76 Trolleys

26 How to...

81 In conversation with

Wheels in motion

Meeting dietary needs

Reinvent breakfast, with James Martin


28 Celebrity chefs


High flyers onboard

32 Focus on...

07 Industry updates

French caterer Davigel

16 In debate

34 Swiss rail

44 Show preview: IFSA

Catering like clockwork

100 New Arrivals

38 Opinion:

Roger Williams On brand power

40 How to...

Feed 9000 cruisers, with Royal Caibbean

43 Take your pick: Eggs


106 Global perspective


50 Champagne

The art of creation

109 Events


54 In conversation with

Andrew Ratcliffe, Ratcliffe & Brown

Jay Sorensen, Ideaworks

83 Take your pick:

Pre-flight shops

84 Opinion:

Danielle Brow On loyalty points

86 Focus on...

SAS & TFK Catering

89 In conversation with

Martin Willmor, DHL


Now it's personal

56 Take your pick: Beer 58 Focus on...

94 Focus on...

60 Take your pick: Gin

96 Opinion:


Cunard cocktails

Steve Osborn On robot chefs

63 Opinion: Rob Britton

On service essentials

99 Focus on...

Alitalia's refresh

WELLBEING 64 Textiles


Wear & tear in the air

73 Focus on...

Cabin air quality with CTT Systems

75 Opinion:

Jeremy Clark On airport lounges




“currently offered in ANA long-haul Business Class�


Hello world...

Publisher: Sue Williams Editor: Julie Baxter Deputy Editor: Laura Gelder Contributing Editor: Jo Austin Contributing Writers: Cameron Roberts, Benjamin Coren, Andy Hoskins, Jeremy Clark, Richard Williams (IFEC), Nik Loukas, Roger Williams, Rob Britton, Marc Warde, Ariane van Mancius Creative Director: Matt Bonner Designers: Louisa Horton, Ross Clifford, Monica Notarnicola Junior Designer: Zoe Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Cheryl Staniforth Managing Director: Martin Steady Onboard Hospitality is published by: BMI Publishing Ltd Suffolk House, George Street, Croydon, Surrey CR9 1SR, UK Tel: +44 (0) 20 8649 7233 Fax: +44 (0) 20 8649 7234 Editorial email: julie.baxter@onboardhospitality.com Advertising & Awards email: sue.williams@onboardhospitality.com


What an incredible industry this is. In the short time since I took over as editor, the team has gone from sampling onboard waffles to learning the art of fine Champagne; we've chatted to celebrity chefs and gone behind the scenes with caterers and vast packaging producers. We've looked at onboard retail trends and seen how textiles and cabin air impact wellbeing. We're in a diverse industry to say the least, full of innovative and interesting people. We aim to be at the heart of it as the industry's go-to media hub, full of vibrant news, views and conversations about onboard catering, design and innovation, wellbeing, retail and the ever-changing entertainment and connectivity sector, for which we have produced our second dedicated supplement, distributed with this issue. Keeping on top of such diversity is a challenge for us all and in this issue you'll see we have introduced a few design changes we hope make it easier for you to find the articles most relevant to you and your business. You'll see similar changes online too. Our website has a new look and is now updated weekly to fully reflect the range of creative thinking and trend-spotting so critical to your product and service development. Watch out for the new Onboard Hospitality Weekly e-newsletter, revised to be mobile-friendly. And do keep in touch with your news so we can share it with the wider world. Across all we do, we aim to recognise excellence and innovation onboard air, rail and cruise so we are excited to announce the 2017 Onboard Hospitality Awards are now open for entries. Do get involved, show us what you do best and let us share your success in print, online and in person.

Julie Baxter Editor, Onboard Hospitality

Subscriptions email: subscriptions@bmipublishing.co.uk or via: onboardhospitality.com © BMI Publishing Ltd 2016. Whilst every effort is made to ensure accuracy, BMI Publishing Ltd cannot be held responsible for any errors or omissions. ISSN: 2046-2042

Cover image: ©Bigstock.com Find us at onboardhospitality.com too: read this magazine in digital form, share it virtually or subscribe • catch up on back issues • find contact details for key suppliers and caterers in our Directory of Caterers and Suppliers • advertise and search for jobs and promote your events. Regularly viewed by readers in over 70 countries worldwide.

Out and about

Get yourself connected online by following @OBHMagazine on Twitter or connecting with the Onboard Hospitality Linked-In Group linkedin.com

Sue Williams

At the heart of the magazine for over 15 years, Sue is full of exciting ideas on how to promote your products. She'll see you at IFSA Chicago and is happy to help with your awards entry.

Julie Baxter

Trained as a newshound, Julie wants your news views and thoughtprovoking industry commentary. Get in touch with ideas or catch up with her at Innotrans in Berlin.

Laura Gelder

Laura is our chief in-house taster and is looking for samples! She'll be out spotting onboard ideas at foodie events in London including the trade-only Speciality & Fine Food Fair.


Richard Williams

Our specialist writer on entertainment and connectivity, Richard will have his ear to the ground looking for onboard trends and new developments while visiting the APEX/AIX/FTE shows.

Jeremy Clark

Look out for Jeremy at IFSA Chicago. A trained chef and consultant, he'll be casting his expert eye over the new products and seeking interesting people to engage in debate.


update Top stories from across the industry

In the air Delta ups its game with all-suite cabins redefining the Business experience


Food glorious food JAPAN Airlines brings umami flavours onboard in a new chef collaboration


Product news

Chilled coffee, cheesecake and truffle zest get set to go onboard



On the ground SATS invests $18 million in mechanising its Asian catering operation onboardhospitality.com


industry update Top stories from across the industry

Delta redefines Business DELTA Air Lines claims to be redefining international Business travel with the introduction of the Delta One suite, the first Business cabin to feature a sliding door at each suite. Designed with an emphasis on exceptional customer comfort and privacy, the Delta One suite includes personal stowage areas, an advanced inflight entertainment system and premium trim and finishes to create a residential feel. The suite will debut on Delta’s first Airbus A350, due to enter service in autumn 2017. Each aircraft will feature 32 suites. In addition to full flat-bed seats with direct aisle access, suites feature a full-height door, privacy dividers between centre suites, ambient lighting, memory foam-enhanced comfort cushion and 18-inch, high resolution screen. delta.com

Air Berlin extends buy-on-board AIR BERLIN is introducing a new Business product on domestic and European services in a strategic move to “offer a consistent product experience on all duration flights for the first time”. The premium product will be restricted to the first row of each aircraft, where seats already offer 32 inches of legroom, and the middle seat will be kept free. The changes will also see the removal of free drinks and snacks for short-haul

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Economy passengers, to be replaced by an expanded buy-on-board concept. On flights of 90 minutes or more passengers will be able to purchase meals created by Sansibar restaurant on the island of Sylt. The regularly changing menu will feature combination offers such as a hot drink with a double chocolate muffin for €4.50, or the currywurst by Sansibar with a soft drink or beer for €9. airberlin.com/airbistro

18/08/2016 10:21

industry update


Top stories from across the industry

Virgin Atlantic soothes the way

Japan brings umami flavours onboard JAPAN Airline is serving a Japanese meal created in collaboration with Chef Daisuke hayashi. Chef Hayashi was sous-chef at the prestigious restaurant Kikunoi in Tokyo, which serves Kyoto cuisine. He also supervised the Japanese cuisine at the 2008 G8 Hokkaido Toyako Summit. He is now executive chef at Tokimeite, London, combining Japanese cuisine with fresh, local ingredients. The menu includes five seasonal delicacies, a bowl dish, hors d'oeuvres, a main with seasoned rice, soup and dessert. The distinct flavour of umami features in the chef's dashi (stock made from dried bonito and kelp), combined with tomato and chicken stock. The offer will be served on London to Tokyo departures in First and Business until the end of November. jal.com

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VIRGIN Atlantic has introduced bespoke aromatherapy onboard as part of a new package of relaxation products to help customers get a restful flight. The airline has partnered with highend British beauty brands de Mamiel and This Works to introduce a unique two-step aromatherapy kit to the Upper Class cabin. This can be coupled with the mindfulness meditation app, Headspace, which the carrier has made available to flyers too. All customers travelling in Upper Class will now be provided with a hot towel infused with the exclusive blend of oils, which will vary depending on the time of flight. Day travellers will get Enliven, a blend of bergamot, sweet orange and ylang ylang III to help them feel refreshed and relaxed. Night flights will feature High Altitude, a mix of fragonia, eucalyptus and lavender to boost

immunity, cleanse and encourage sleep. Overnight flight travellers will also be provided with a deep sleep pillow spray from This Works, clinically proven to improve sleep quality and aid a better night’s sleep. The aromatherapies are complemented by a choice of 13 onboard mindfulness films giving passengers techniques to help them sleep or focus on an up-coming event. virginatlantic.com



ENTER NOW onboardhospitality.com

18/07/2016 08:57


industry update Top stories from across the industry

SATS invests in mechanisation for growth ASIAN caterer, SATS, is to invest $18 million in a new production line that can mechanise up to 50% of certain kitchen operations. The move will enhance productivity and increase production capacity across both of its inflight catering centres to approximately 115,000 meals a day.

The new production line will include automated sauce and ingredient dispensers as well as robotic wok paddles – speeding up soup, sauce and rice production and part of its dishing process. The line will be capable of processing food on a large scale and will enhance consistency in taste and quality. Alex Hungate, SATS ceo, said: “This investment underscores our commitment to the long-term growth of Singapore’s aviation industry and the development of our people." SATS will expand its Inflight Catering Centre 2 by 5,000 square-metres, bringing its total facility size to 60,000 square metres. The new facility is due for completion by the second quarter of 2017. sats.com.sg

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S7 adds eco kits Siberia Airlines, operating as S7 Airlines, has updated its Business amenity kits as supplied by AK-Service. The new paper bags are 100% recyclable to reflect S7's committment to the environment and feature work by Russian modern artist Dmitry Shorin. The new kits include socks, eye-mask, earplugs, sweets and Natura Siberica hand cream. fs7.ru; ak-service.ru

Addis new contract ADDIS International Catering is to service Air Djibouti with all meals for its DjiboutiAbouli services. An innovative range of international dishes has been selected for uplift in two cabins. AIC will provide almost 1000 meals for Air Djibouti’s Hajj flights initially operating JIB-JED with more in September. Regular operations and Hajj charters are expected to begin later this year. addiscatering.com

13/05/2016 10:11

industry update


Top stories from across the industry

Avalon's local flavours

River cruise line Avalon has launched a new range of healthy, locally-sourced dishes accompanied by regional wines and beers. Named Fresh, the new range of innovative and healthy menus use fresh, local produce from small farms and producers and have been designed by two of Europe’s rising culinary stars, the Vienna based Wrenkh Brothers. The brothers launched the first vegetarian restaurant in Austria as well as the Wrenkh Vienna Culinary School 2.0, where classes include everything from Indian cuisine to forest harvest. Available on all European cruises for 2017, the new menus will include regional dishes, with gluten-free options, as well as more western-style dishes. New for 2017, Avalon guests will be able to enjoy a choice of complimentary regional wines and beers served with lunch. avalonwaterways.com

Pre-order for UIA UKRAINE International Airlines is now offering charter passengers the chance to create their own onboard menu. Passengers choose from a wide range of courses and can pre-order up to 36 hours prior to scheduled departure. This option is part of a range of new add-on options available on UIA charter flights which can be booked and paid for in both UIA ticket offices and authorised travel agencies. flyuia.com

Delyse wraps it up DELYSE has developed a range of artisan wraps which can be served warm or cold. Targeting the buy-on-board market and health-conscious passengers, the wraps are made with on-trend wholesome ingredients such as quinoa, chopped veggies, seeds and nuts. They are available fresh, HPP or frozen to fit any ordering and storage needs and packaged by Cedarlane Natural Foods. Taste them at IFSA Chicago. delyse.com

 A taste of Chile Wine importer Palm Bay International has two new wines ready for onboard, from Santa Rita Wines in Chile. The Santa Rita Secret Reserve Pinot Noir is described as “moderately intense with a nose that offers blueberry, cherry, and floral notes;” and the 120 Rosé, is a blend of 80% Cabernet Sauvignon and 20% Syrah, best served as an aperitif or with light dishes. palmbay.com

We have over 100 years of experience in the food industry selling to airlines, food service and retail chains all over the world We are a custom food manufacturer with bakery and USDA facilities. With our award winning Chef and state of the art facilities you can depend on Campione to develop and produce the very best foods in the industry. PLEASE VISIT US AT IFSA STAND 227 TO TRY OUR NEW PRODUCTS



industry update Top stories from across the industry

Monty's new base Following a period of unprecedented growth, Monty’s Bakehouse has opened new offices and a ‘Culinary Centre of Excellence’ not far from London Gatwick in the UK. After two years of searching, the British hand heldsnack and bakery specialist has opened at Priory Farm in Nutfield, just north of Gatwick and with easy access to Heathrow. Monty's ceo, Matt Crane, describes the site as the “perfect location from which to host clients and to work with them on product development.” The new offices, which have been specially designed for Monty’s, occupy a converted tractor barn set in the Surrey countryside. It boasts three new kitchens and a suite of meeting rooms. montysbakehouse.co.uk

 FreshBrew chills out FreshBrew Group is targeting onboard sales with its Green Beans Coffee product, a ready-to-drink canned coffee, designed to be chilled. The drink is made with real brewed coffee and the 323g steel can is shelf stable for 18 months. It is available in three flavours: Cafe Mocha, Double Espresso and Caramel Latte. The beverages are currently distributed in the Middle East, Pacific Rim, and United States for vending and in-store sales and will be showcased at IFSA. Freshbrewgroup.com

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A touch of truffle AUI Fine Foods is bringing a touch of fine dining to the onboard experience with the introduction of Truffle Zest. Truffle Zest is a seasoning with the luxurious taste of Italian truffles that can be added to everything from meat and fish to vegetables, egg and pasta, or used to enhance marinades and dressings. The company, which is exhibiting at IFSA. also has a new range of frozen desserts and an expanded range of tart shells including mini canoli, brown butter and gingersnap tart cases. auifinefoods.com

Eli's heads to IFSA Eli's Cheesecake Company is debuting at IFSA, showcasing its individual tart line, each baked in a crisp, all-butter pâte sucrée crust. Varieties include salted caramel with bittersweet chocolate ganache; lemon tart dusted with powdered sugar; cheesecake tart made with Madagascar vanilla; and butter tart, Canada's most celebrated dessert made with a sweet mixture of butter, brown sugar and eggs. All Eli's products are certified kosher and the company also offers vegan cheesecake. elicheesecake.com

18/08/2016 16:42

spiriant goes West Expansion of creative inflight solutions in the US Designing, creating and delivering smart and innovative inflight equipment solutions, combined with state-of-the art logistics, is at the heart of SPIRIANT. We know no bounds in developing tailor-made designs for you and are proud to further develop our presence in the US in our mission to go global. Â


industry update Top stories from across the industry

ANZ invests in Premium seating AIR NEW ZEALAND is to spend over £55 million increasing premium seats on its Boeing 787-9 Dreamliners and refurbishing its Boeing 777-300 fleet in response to customer demand. Three Dreamliners, due for delivery from October 2017, will have a fresh configuration increasing the number of Business Premier seats from 18 to 27 and Premium Economy seats from 21 to 33. From February, all seven 777-300s will start a refurbishment programme, to be completed by late November 2017. This will include the installation of the Panasonic eX3 IFE system, already employed on the Dreamliner fleet. The 777-300s interiors will feature refreshed Business Premier and Economy seats as well as Air New Zealand’s luxury leather Premium Economy seat which debuted on the 787-9 Dreamliner in July 2014. These will replace the Spaceseat

People on the move Roland Standaert

and take the number of Premium Economy seats onboard from 44 to 54. Air New Zealand general manager of customer experience, Carrie Hurihanganui, commented: “When we unveiled the Spaceseat in 2010, it was revolutionary. However, seating technology and materials have come a long way since then and our customer research now shows consistently higher satisfaction scores for our newest Premium Economy offering. airnewzealand.co.uk

Bringing the garden onboard Garden Voyage Botanicals is inviting passengers to 'take a voyage through our garden' with a new range of travel amenity products. The all-natural range of wellbeing products is being positioned as one which delivers quality personal care at an affordable price, whether in amenity


kits, aircraft lavatories or arrival lounges. The range features subtle fragrance blends and enriching ingredients in products such as a citrus and honey facial mist, shea butter hydrating lotion and a facial cleanser with algae extract. Recognising the unique needs of airlines and the kit packers that serve them, the brand has partnered with a Chinese cosmetic house to offer a bespoke amenity kit range which can be adapted to fit specific package sizes, fragrance preferences, regional design influencers and budgets. The brand has already been taken by four airlines and is promoted by kit packers in collaboration with Select Amenities, known for its oral care items including the Crest and Scope brands. selectamenities.com onboardhospitality.com

RMT Global Partners To: Account executive – Europe & Middle East From: Skysupply GmBH Roland has 14 years of airline industry experience, with a strong background in manufacturing, sales and sourcing. Used to offering bespoke and competitive solutions, he has extensive knowledge of inflight service equipment, in particular linens, blankets, amenity kits, plastics and head sets. It's hoped he will expand RMT's portfolio and product range in line with RMT's planned growth objectives.

Mark Russell Linstol To: chief executive officer From: Vice president Mark's new appointment comes at a pivotal time as Linstol continues in its steady growth. He told Onboard Hospitality: "It’s exciting to lead and be part of a dynamic team that impresses me on a daily basis. I look forward to embracing this new role and continuing our relationships with airlines as the preferred supplier.”

Kevin Peat Linstol TO: Chief finance officer FROM: Group Finance Director After 12 years in his previous role, Kevin takes a step up and says: "I look forward to contributing to the future growth of our global business in this exciting and vibrant airline sector."

please send your appointment news to laura.gelder@onboardhospitality.com


in debAte

in debate

pot luck vs pre-order Simon de Montfort Walker, gategroup chief technology officer, argues the case for pre-ordering technology with spontaneous sandwich buyer Jeremy Clark



Some might argue pre-ordering and preselecting everything from your meal to an upgrade, lounge access to duty-free, takes the element of surprise out of the experience. is it reAlly the future? To the passenger, the convenience of being able to pre-select the meal, to upgrade it or change it, to pre-order duty free items or something for their trip, or even to book space at a lounge for a meeting – all have value.



But your average passenger dashing from car to gate, from meeting to home, from home to holiday – Are they All reAlly thAt concerned to mAke sure they get A chicken dish? In our increasingly connected world, consumers do expect more personalisation and the ability to customise their

experiences, whether on the ground or in the air. I’m always looking for the values and improved experiences that systemising the processes touched by the traveller can achieve.




So stepping away from the ‘geeky’ world, how is technology the Answer? POPS (Pre-Order and Pre-Selection technology) aims to be an integrated solution that airlines can embrace that will interface their passengers to all the key parts of the journey they might like to influence – beyond the obvious one of buying the ticket in the first place. so whAt Are the chAllenges? The first is who actually owns the facilitating process of all this pre-purchasing and can it be done within a single integrated process or solution? I believe the answer to this is yes but there are key frustrations and challenges of course, such as the restrictions of galley space, equipment, regulations, commercial politics

in debate

and so on, and that’s even before we come to the logistics and delivery challenges.





And you’ve discovered the solution? Convince us! The gategroup POPS system has an easy-touse e-commerce portal that is optimised for all mobile devices to create a modern and simplified online shopping experience for passengers. Fully-branded as the host airline or simply an electronic interface to carriers' sites, the POPS product grants users access to the application anytime, anywhere. Sound simple enough? It is, but only because gategroup manages the behind-the-scenes challenges. Can a single solution really be generic enough to benefit all users? The demographics and needs of the average Washington-San Francisco traveller are surely going to be vastly different from those flying from Manchester to Tenerife, aren't they? Not really. The base needs of both examples as far as the airlines are concerned are fundamentally the same, i.e.to be able to offer a range of expanded choices which allow the passenger to tailor their journey. The product choices, values and services may differ, but the system that facilitates this is the same process for all of them”. Accepting the benefits of pre-order and preselection, and that airlines are increasingly interested in bringing these benefits into their operations.

isn’t this type of technology going to impact industry relationships?




The real value benefit to POPS is that it stitches the supplier bases to the demands in a seamless integrated way. A great deal of planning and fulfillment work is required to get it right but it offers great benefits to all involved in the process. Millennials may happily connect and pre-order in the terminal but what about people like me? I prefer to spend that time popping into Boots and just buying a sandwich. I rarely remember to preorder the flight let alone the food and I love surprises! We do know that not everyone will rely on preordering and pre-selection. Our systems have to cater to all possibilities. Even passengers like you, JC •







•A W

AR XXXXXXX 19 DS 20 17 •

We are excited to announce the launch of the 2017 Onboard Hospitality Awards Now established as the leading awards for the onboard hospitality industry with winners unveiled at a dedicated event in Hamburg

DATES FOR YOUR DIARY September 1 2016 • The 2017 Awards open for online entries December 1 2016 • Closing date for all entries (followed by online voting to identify finalists in each category) April 2016 • Winners announced at our Hamburg Awards event Our elite panel of judges will assess the finalists, looking for quality, usefulness, durability, innovation and how products enhance the customer experience in categories for: AMENITIES • BEVERAGE • CATERING INNOVATION • FOOD SERVICE EQUIPMENT • KIDS ONBOARD • SNACKS • SUSTAINABILITY • ONBOARD TECHNOLOGY • TEXTILES • WELLBEING

We will also recognise products not yet onboard in a ONES TO WATCH category for products targeting the onboard hospitality sector

All entrants will also be invited to nominate their Industry Personality of the Year. A star performer or favourite supplier for our judges' consideration

For further details and queries contact: sue.williams@onboardhospitality.com Full details and online entries will be available from September 1 at:



Come and visit us at the AMI booth at the IFSA expo in Chicago from September 19th – 21st!

Your partner for food and equipment solutions out of Europe www.dfmarketing.de | info@dfmarketing.de Untitled-1 1

26/07/2016 13:55

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26/07/2016 17:30



t u o it Demand for special meals is set to rise. Laura Gelder finds out why and how the increased demand will be catered for


e live in a world where the consumer gets what the consumer wants – a world where the trend tends to be all about the tailormade – create your own pizza topping, get your dressing on the side, have your cake fat-free and eat it. In the travel industry, catering is often a step behind high street trends because dull but necessary concerns like logistics tend to stifle creativity. But special meals, whether for religious, dietary or allergy reasons, are an established must.

A global market In n fact, the demand for special meals is set to increase. The International Diabetes Federation claims that by the year 2040, one in ten people will have diabetes – that’s 642 million compared to 415 million in 2015. The World Health Organisation cites cardiovascular disease food as the number one cause of death globally;; and food allergies are becoming more prevalent too. ccording to a study released in 2013 by the USA’s According Centers for Disease Control and Preventio Prevention, food allergies amongst American children increased





assimilated into the culture.” Virgin V irgin has seen its biggest rise in demand for glutenfree (GF), a massive 25% increase in the last year. Although many of the customers ordering GF may be coeliac or genuinely gluten-intolerant, many others are influenced by fashionable diets or just want to avoid feeling bloated.

Playing it safe

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The challenge with airline catering is to please customers while keeping weight and wastage to a minimum. Most airlines only offer two or three meal choices and are very careful to load these in the proportions they think will reflect demand – once the chicken has gone, it’s gone! With special meals there is even less of a chance to please, because customers receive only one choice. “We are under huge pressure to please, so we around 50% between 1997 and 2011. have to play it extra safe when it comes to restricted Aside from medical necessity, fashion is a big driver meals,” says Hansra. “We avoid beef and pork even in dietary requirements. Alexandre Berger, ceo of when we could include them, just in case we have special meal experts World and More (WAM), thinks a diabetic who is Muslim or a coeliac who is Hindu. we are in an era where consumer expectation is This means the meals are almost always chicken or very high regarding “habits, tastes and/or religious fish (normally salmom) because alternating protein requirements. “ types is important. There are negative connotations attached to fish products, because Trending now of the smell and the unfounded Berger says:“The two fastestassociation is has with food "Consumer growing special meal sectors are poisoning.” expectation is halal, globally, and gluten-free in currently very high Flavour challenges Europe. I have also witnessed a rise regarding habits, Adding flavour without in the demand for halal and kosher tastes and/or religious compromising on health or buy-on-board snacks.” quality is another challenge but A quick look at any airline’s requirements" creating a special meal adds even website reveals a plethora of special more operating restrictions. “The meal options already catered. challenge with special meals is the lack Singapore Airlines lists a mind-boggling 34 – ranging of diversity in ingredients, says WAM’s from a seafood-only meal to a fruit platter and specific Berger. “This means there are less catering for vegetarians from the Far East and India. options for the customers but it can Virgin Atlantic provides 18 restricted diet meals and also mean less distinction has seen demand for vegan, low-salt and diabetic between Economy and meals go up 10-15% over the last 12 months. Business meals – there The airline’s manager of inflight services food and is no such thing as beverage, Chet Hansra, puts this down to the public kosher caviar! becoming more health conscious as well as an actual Hansra puts the rise in health issues like diabetes and heart disease. challenge quite Virgin has seen a drop in demand for Hindu meals. simply: “Fat and salt Hansra explains: “These days, a lot of Hindus are more taste good!” open to having the chicken option from the standard Virgin’s guidelines Western menu, probably because they are more



dictate that no artificial flavours or colours can be used and flavour and texture replacements must be supermarket-available ingredients. Virgin uses glutenfree pastas and breads and tries to offer equivalent products, like a hand-held frittata instead of a pastry. Says Hansra: “Lemon juice is a great replacement for salt, as are flavours naturally high in umami such as roasted mushrooms, tomatoes, salt-free soy sauce and Parmesan. Seaweed is an up and coming ingredient. too being used to add flavour.” For diabetic meals, complex carbohydrates are best and for vegetarian or vegan meals, flavourful curries work well. “If you have enough flavour, you don’t miss protein,” says Hansra. Berger cites packaging as one of the most important details when it comes to maintaining flavour: “We are now using bi-compartment packaging which is fantastic because it allows flavours to be maintained as each product is cooked individually.”

Pious concerns WAM works with rabbinate or

distributors approved by the Central Consistory for kosher products and by The Grand Mosque for halal. For its kosher foods it has hired a rabbinate representative (a chômer) who works with WAM on a daily basis to ensure products and the entire production process meet kosher needs. or Virgin, the production of its religious special For meals is outsourced to specialists, but there are still challenges due to the company’s list of 10 stringent animal welfare principles, too One which must be adhered to too. such principle is humane killing with the use of a stun gun before slaughter, which not all halal and kosher slaughterers believe is the best way. “100% of our halal meat is stunned before slaughter and we are working closely with our kosher meal providers to see how we can make a change in their slaughtering methods too, one that suits both our ethical principles and their religious beliefs,” says Hansra. But sometimes, no matter what the airline or caterer does, it’s impossible to please human beings, who are naturally drawn to envy their fellow passengers passengers' meals. It’s not uncommon for



Facing page: Group Soi's healthy casserole option and WAM packages for taste. This page: Air Meals is developing fresh options for pre-order; the Primal Pantry meets the snacking needs of many special diets; while Made Good is free from eight common allergens



This page: Group Soi's gluten-free pizzas with vegan toppings; The Coconut Collaborative's dairy-free yoghurt; and vegan oils from Group Soi.

customers who’ve ordered a special meal to ask for the standard one when they see it, or for those who ordered a low-salt meal to request salt to season it. However special the meal, there’s always a special person to challenge it!

special requirements.The Coconut Collaborative (Coconutco.co.uk), for example, offers fresh or frozen yoghurts which tick plenty of boxes. Made from coconut milk, free-from dairy, soya, and gluten, it is available in several different flavours, each with a layer of fruit "Customers who've Revenue potential compote. The company also offers US-based Air Meals has partnered ordered a special meal frozen yoghurts. with Hawaiian Airlines to launch Dutch company, MadeGood often ask for the a pre-purchase meal programme (madegoodfoods.com), offers bitestandard one when offering health-conscious size Muesli Minis certified free from they see it, or want salt eight common allergens. They are and allergen-free options to to season the low-salt also gluten-free and kosher and passengers in lieu of the otherwise meal they ordered!" come in chocolate banana, apple complimentary meal service. Feedback from the pilot has been cinnamon and strawberry flavours. extremely positive with passenger Group Soi (Groupsoi.com) is now comments including: “why doesn’t every airline give offering gluten-free pizzas with vegan toppings in me this option?” and “it’s about time!” margarita and cosentina (with aubergine) flavours; Air Meals vp, Mark Allen, and also has a range of vegan oils, gluten-free pasta says: “We are focusing our meals and quinoa salads and a new selection of efforts on forward-thinking vegan and gluten-free soups, made opportunities to enable our with lentils, pulses, vegetables, travel partners to evolve their beans and corn pasta. service offerings. We pride For paleo, vegan, dairy-free, ourselves on offering an gluten-free and raw diets, The enhanced travel experience Primal Pantry (primalpantry. in food and beyond. The com) has grain-free coldpilot clearly suggests this is pressed snack bars made what passengers want.” from chopped fruits and nut. They contain no soya, refined Special snacks pick sugar or vegetable oils. Suppliers are increasingly Available in a range targeting products to suit of flavours. •



Frozen EUROPE www.oakfieldfarms.eu jfendel@oakfieldfarms.eu UNITED STATES www.oakfieldfarms.com pplatamone@oakfieldfarms.com

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19.02.16 16:28 08/08/2016 10:00

Pastries & Cakes Salty Snacks

Beverages Sweet Snacks Hot Snacks


Desserts Jams

Ambient Meals Dairy

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04.07.16 16:42 08/08/2016 10:01



How to...

...reinvent a breakfast Virgin Trains East Coast has teamed up with British celebrity chef James Martin to revamp its First Class menu. Laura Gelder met him over breakfast to find out just how he did it DO YOUR RESEARCH “I like to go under cover,” Martin told me. Although that must have been quite difficult for a man who, until recently, had his face beamed into almost every British living room each weekend as presenter of Saturday Kitchen. Nevertheless, he did do a mystery shop before he started to plan his new menu for Virgin. What struck him most, he said, was the lack of fried eggs and the poor quality of bacon in the full English breakfast. That was largely due to logistics, available equipment and staffing. UNDERSTAND YOUR CONSTRAINTS To test his recipes Martin built a duplicate train kitchen. "It’s easy to insist that all bacon sandwiched has buttered bread,” says Martin, "but you have to understand the mechanics of how to do that in a tiny, moving kitchen with one chef. You must test and adapt." KNOW YOUR AUDIENCE "We wanted to inject some glamour back into the customer experience," said Alison Watson, customer experience director at Virgin Trains. The new menu certainly does that, but is carefully pitched not to alienate passengers who appreciate classic choices. For instance, the gourmet sausage roll comes with a twist – golden

sultana brown sauce, a sweeter and more sophisticated taste than HP Sauce. Martin felt strongly about the vegetarian offering. "Vegetarians often get overlooked,” he said. "Now, instead of an imitation sausage with some spinach, we serve mushroom rarebit – granary toast topped with flat field mushroom, tomato chutney and mature cheddar." MATCH THE MENU TO YOUR BRAND Martin’s seasonal menu champions local produce, something which works well with Virgin’s very British image, and

“dramatically increases the quality of ingredients.” You can feel his enthusiasm when he talks about the producers he has introduced to Virgin Trains such as Laverstoke Park Farm's black pudding from a biodynamic business close to his Hampshire home. Then there's the bakery basket, which comes with preserves from Yorkshire-based The Fruity Kitchen, a small company Martin worked with to produce bespoke flavours like raspberry and gin and apricot and orange. The Virgin contract is now worth over 90% of the tiny company’s business. •

FACT FILE Yorkshire-born James Martin worked with Antony Worrall Thompson before opening the Hotel and Bistro du Vin as head chef, aged 22, famously changing the menu every day.

His TV career began in 1996 and he’s presented countless cooking shows before becoming presenter of BBC’s Saturday Kitchen, attracting more than 3.5m viewers.

He has published numerous cook books and columns. More recently he has worked on onboard catering projects with Thomas Cook Airlines and P&O Cruises.


He recently opened the James Martin Kitchen restaurant at London Stansted Airport where British ingredients are sourced as freshly and locally as possible.

Do your meals measure up?

The finest meals tailored to your specific needs.

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Status Marc Warde is a culinary consultant with a taste for the tasty, who tickles his tastebuds by watching worldwide trends. Here he checks out the trend for celebrity chefs and top restaurants increasingly making connections at 30,000ft


or years now, Michelin-star chefs, five-star hotels, restaurants and TV cooks have been working with airlines to create something special and a little bit different. Mostly found in First, these high-profile initiatives are now making their mark in all classes. What tastes good on the ground, of course, isn’t necessarily good in the air so Michelin-starred chefs need to use their culinary know-how to offer a wow factor onboard. Most take the task seriously and embrace local seasonal ingredients with pedigree provenance, and it seems now more than ever airlines are tapping into the kudos of the celebrity chef phenomenon to differentiate themselves.

Onboard restaurants Choosing the right chef is key. The food airlines serve is increasingly one of the strongest ways to stand

out from the crowd. Crew who really know their stuff and believe in the food, and a celebrity chef that’s respected can really turn a flight into a real “food experience” regardless of where the passenger sits on the plane. Bringing in the big guns who really know about food gives airlines culinary kudos fast and the who’s who of Michelin dining onboard has begun to show great food inflight is truly possible. The celebrities of course are rarely actually onboard, although that has happened for the odd special event or publicity stunt, but some carriers, such as Turkish Airlines and Etihad Airways, have tried having in-house chefs onboard and others have invested in professional kit like toasters and the skillets and rice cookers used onboard Cathay Pacific. Others, like Singapore Airlines, make dishes such as scrambled eggs fresh onboard and Amercian Airlines has long been baking off cookie dough to give that oh so lovely freshlybaked sweet smell in the cabin. Here's my who’s who of what’s what!

Air France Chef partnerships have included Michelin-starred Joël Robuchon, Anne-Sophie Pic, Régis Marcon, Guy Martin, and Michel Roth. New to the crew is Jean Imbert, winner of France’s Top Chef television show in 2012. Imbert has created an á la carte menu (for long-haul flights) that includes an organic quinoa, poached egg and tarragon starter, a hearty stew, and fruit fondant. And for a full year

This page: Colourful creations in Singapore Airlines' First cabin




(beginning in March), select flights departing from the US to Paris will be offering entrées from Michelinstarred chef Daniel Boulud.

Air New Zealand Has been showcasing the delights of the fantastic Peter Gordon for some years now. It's a great partnership with ANZ’s own talented in-house team, whose inflight culinary standards manager, Celia Harvey, is herself a talented and gifted chef and super foodie. Peter brings creativity and native style using unique, modern and native New Zealand ingredients onboard.

American Airlines Chopped judge Maneet Chauhan and Hawaiian chef Sam Choy, as well as Dallas’ Italian food specialist Julian Barsotti, have all been onboard. For Europe, the very talented Michelin-starred UK chef Mark Sargeant gives the food some new sparkle. For travel within the US, the airline has partnered with The Trotter Project, a non-profit organisation founded in honour of the late, great chef Charlie Trotter. Dedicated to fostering a new generation of culinary giants, The Trotter Project has tapped its team of talented chefs to create a first-class domestic menu that will include lobster mac and cheese as well as chicken and sausage jambalaya.

All Nippon Airways Japan’s largest airline has a parade of 25 highprofile chefs in its portfolio and this year a collaboration with the flagship Enoteca Pinchiorri restaurant in Florence, Italy, has created service for ANA diners that want a western alternative to the fantastic Japanese seasonal menu its own chefs offer.

British Airways Forays with his holiness Heston Blumenthal and a shared attempt to really understand how food changes onboard an aircraft has been much respected by chefs. Whilst nasal douching First passengers to help them taste the food better was not embraced by many, lessons were learned.

Cathay Pacific Having already changed the inflight dining game by introducing rice cookers and skillets into its First galley, Cathay Pacific now offers an ever-changing menu made in partnership with the Mandarin Oriental Hotel Group. This culinary collaboration has included pan-seared Kobe rib eye with black Australian truffle from Nicolas Boujéma of Mandarin Oriental Tokyo’s Michelin-starred restaurant, Signature, and Boston lobster from Uwe Opocensky, the executive chef who oversees all 10 restaurants within Mandarin Oriental Hong Kong, three of which have Michelin stars. This year, celebrity chef Daniel Green will be creating a new menu too.

Delta On flights to Amsterdam, Brussels, Dublin, Frankfurt, London, Paris and Zurich, Union Square Cafe is now featuring with this airline. If you are flying from Atlanta to Europe, Atlanta-based, Linton Hopkins dishes up menus inspired by artisan foods of the American South on some flights. There's an impressive array of regional cheeses, Carolina Gold rice and grits, local charcuterie and pork, mountain trout and plenty of seasonal fruits and vegetables. Delta works with many other high pedigree chefs and hotels, taking its food service forward in leaps and bounds.

Lufthansa Features pedigree chefs from a parade of high-profile Michelin-starred onboardhospitality.com onboardhospitality.com

Above: Delta's Linton Hopkins hard at work Below: Lufthansa's latest Michelin star chef, Daniel Achilles




such as roasted salmon with mustard establishments. First Class menus from and dill, chicken tikka, and a vast array of Germany in May and June included dishes selections that take account of religious prepared by Harald Wohlfahrt, the only and health-related dietary restrictions. top chef in Germany who has held his three Michelin stars uninterrupted for over Previously Qatar has worked with Tom Aitkins and others. 20 years. He has also been awarded the highest Singapore Airlines number of points by Gault Millau. Reflecting Singapore’s cosmopolitan Wohlfahrt’s domain, the mix, SIA offers a World Gourmet Cuisine Schwarzwaldstube at family-run Traube menu culled from its own International Tonbach Hotel in the Black Forest, is one Culinary Panel, which is of the best restaurants made up of 10 top chefs in the world. On flights from around the world. into Germany, Lufthansa Members contributing works with Mandarin Oriental from the "What tastes good on to the meal design include Suzanne Goin US and there’s an the ground isn’t (James Beard award exclusive menu from necessarily good in winner for Best Chef: executive chef Bastian the air so MichelinCalifornia in 2006), Mantey of the The St. Regis Bangkok, from starred chefs need to Alfred Portale (James Beard award winner for Singapore or Bangkok. use their culinary know how to offer a Outstanding Chef in Qantas 2006), Georges Blanc wow factor onboard" (three Michelin stars), Serves its First passengers a choice Carlo Cracco (two of 12 entrées or an eight-course tasting Michelin stars), and master chefs from menu from the continent’s culinary Japan, China, and India. Singapore was master, Neil Perry, of Rockpool fame. Perry amongst the first to offer a book the cook has been working with Qantas for 20 service which is now offered by many years next year, so clearly they are onto leading airlines. something. His team works with Qantas South African Airways chefs worldwide in all classes giving really Has been working with chef Reuben great food options for everyone onboard. Riffel and chef Benny Masekwameng Qatar Airways to reimagine the onboard offering in a Is working with Michelin-starred chefs way that competes with top restaurants. Nobu Matsuhisa and Vineet Bhatia to Appetising starters and sumptuous main develop its First range, including dishes courses, as well as both savoury and onboardhospitality.com

Passengers on Air France long haul services ex-Paris are spoiled for choice when it comes to celebrity inspired dishes, even in Economy. Jean Imbert's upgraded meal for passengers in Premium Economy and Economy consists of: a cold starter with organic quinoa, poached egg and tarragon, a warm stew, and a fruity fondant dessert which comes at a cost of €21 or 7000 frequent flyer miles. And the airline has also teamed up with the famed Maison Lenôtre to offer what is simply one of the most elaborate (and pricey) dishes I've come across in Economy or Premium Economy. On a recent flight from Paris to Singapore I paid €28 to upgrade my standard meal tray to test out this Maison Lenôtre meal. It comprised a starter of salmon panna cotta followed by Viennese chicken with piquillo chilli pepper, mashed potatoes, carrots and lemon – and for dessert was cheese and a chocolate-layered concerto of mousse, biscuit, ganache, and chocolate crisp from LENÔTRE. Was it worth the money? It was a fine dining experience such as is usually only reserved for those fortunate enough to travel in premium cabins, the fact that Economy customers are able to upgrade their experience (if they choose to do so) is a great thing. LENÔTRE offers similar style meals online that retail upwards of €35.00, which is perhaps expensive but it's clear that Air France has priced its offer knowing how much passengers are willing to part with for such a quality product. The meal certainly grabbed the attention of my seat neighbour who when he saw it, simply exclaimed: 'How did you get that meal?!'


sweet finales ensured the carrier was the first international airline to be granted honorary membership to the South African Chefs' Association.

Thomas Cook Has been working with celebrity chef and housewife’s favourite James Martin, creating some really homely dishes passengers can upgrade to on their holiday flight, from roast chicken and cheese souffles to Tandoori chicken and ginger puddings. The celebrity status of the meal selection has helped inspire travellers to cough up the £9 price-tag.

Virgin Atlantic Has worked with TV chef Lorraine Pascale for some dishes in the upper class cabin and for children’s meals. Her dishes reflect her love of healthy eating - fresh, nutritious and simple meals with a home-cooked


feel – and include the likes of Thai beef salad with roasted pine nuts and chilli dressing or a warm salmon and lentils with chorizo dish, with asparagus and balsamic dressing. For kids there is mac’n’cheese with pancetta pieces, crispy tender chicken strips with potato wedges and crushed peas, sweet and sour pork balls with sunshine rice. or a Mum’s chilli con carne with calypso rice. • Marc Warde is a trained chef and works as culinary consultant for Alpha LSG. He owns glutenfree restaurant Niche Food and Drink, in London. Clockwise from left: Two dishes from Air France's Régis Marcon; and Lorraine Pascale's tuna steak served onboard Virgin Atlantic

Go ahead, obsess.

When food is truly a passion, it has to be perfect. That’s why the world’s top chefs trust our cuisine. Prepared through the art of sous-vide—an innovative method of precision temperature cooking—our exquisite main and side dishes grace the tables of the finest restaurants and homes. Delicious and consistent, our fully cooked food allows you time to indulge your creativite—and your inner chef.

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8/26/16 9:41 AM 30/08/2016 08:51




Quelle surprise! French caterer Davigel is making inroads into the airline market. Jeremy Clark visited its new factory in Brittany to find out more


o my surprise I recently found myself at the spectacular Mont St Michel off the French coast of Brittany, on a trip filled with surprises. I was visiting Pontivy, home to a new facility for frozen food producer Davigel. Davigel has three French sites but Pontivy is where its airline catering meals are produced, and the first surprise was the size and modernity of the facility, nestled in Brittany’s beautiful countryside. The company started in the 1930s, evolving through acquisitions by Nestle and Brakes, and is now owned by Sysco. It has traditionally focused on restaurants (40% of its business), and contract catering, including schools and hospitals, which made up most of its almost €650m turnover for 2015. Airline catering accounts for approximately 3% but Elise de la Maindrelle, Davigel’s key account manager says: “Our focus is on delivering the best possible quality of chilled and frozen products and we see considerable global potential for our products in airline catering”. She sees particular potential in the Middle East and Asia. This focus on quality standards is reflected in the impressive list of

Pictured: Davigel's frozen meals are full of flavour

certifications attained, including ISO 9001, 14001, FSCC 22000 for consumer safety and OHSAS 18001 for H&S at work.

Technological advantage Frozen meals for airlines aren’t new but Davigel’s Pontivy plant shows how technology can add flexibility and an increased range. The €38m facility, completed in December, added to an existing facility and features the very latest in technology including three new spiral freezers. It was here that I had my next surprise - walking through the process areas, a confit was being prepared and I discovered the excellent duck confit I’d eaten at my hotel had come from here too. I can tell you the food was excellent! The new plant focuses on meat and vegetable dishes. Davigel produced 30,000 metric tonnes of frozen raw and onboardhospitality.com

cooked vegetables and 32,000 tonnes of meat, fish and seafood last year. The new, halal-certified plant is also environmentally-friendly to minimise energy wastage and water usage. Davigel places great emphasis on healthy recipes and nutritional value and sources for quality from sustainable suppliers. De la Maindrelle adds: “Since 2010 we have taken 60 tonnes of sugar and eight tonnes of salt out of our products, whilst retaining premium flavour and quality”. The company’s team of 15 chefs based in Dieppe is constantly working to produce recipes in response to demand. All products are GMO free and 71% of fish is from certified sustainable sources. With four food labs in the group, food safety through the entire supply chain is highly scrutinised too. •




Clockwork In this age of relentless change, Swiss railways deliver dependable travel services with trains arriving and departing as timely as the red second hand that moves around the iconic Swiss railway clock. Roger Williams got onboard to see if the food service was as efficient as the timetabling


he Swiss train operator, SBB, carries over based, catering finances are dependent on generating 421 million passengers a year and operates sufficient revenue from onboard sales. in a country with the highest ratio of rail Train designs range from open-plan dining with users per capita of any national railway. loose seating to counter service cafeterias. Galleys are Mountainous terrain, short journeys, cheap fares well equipped with bean to cup machines, convector and real public pride in this steadfast institution ovens, draught beer and efficient refrigeration, whilst has helped ingrain rail travel into a significant number of services also the Swiss psyche, with the car have Lavazza coffee trolleys. "Dining on trains is seemingly second choice and As a travel hub, this beautifully still considered ‘de internal air travel not getting a scenic country benefits from its rigueur’ in Switzerland position in central Europe. Several look in. and the Swiss public international services link with Refreshingly, dining on trains is demands service still considered ‘de rigueur’ - good France, Germany, Austria and Italy. news for Elvetino, SBB's railway From its base in Zurich, Elvetino is excellence so the catering subsidiary. However, whilst perfectly placed to work with many stakes are high" SBB supports onboard catering, it’s of the international train operators also accountable to a Swiss public and includes TGV Lyria, Deutsche that demands service excellence. Consequently for Bahn and SNCF Italia among its external clients. Elvetino, with SBB as owner and main client, the stakes Open from 6.30am to 9pm, seats in the SBB are high and commercial and quality performance are onboard restaurants can be booked up to a day both critical. before departure for a supplement of CHF 5 per seat. Serving 32,000 customers a day, Elvetino’s SBB Meanwhile Elvetino also caters customer lounges for operations utilise a fleet of 88 dining cars, 10 bistros SBB as well as various overnight trains, making it a real and 100 mini bars, but as all SBB catering is retail 24-hour operation.



Exploring the menu With services from Paris in the west to Vienna in the east, Hamburg in the north to Milan in the south, the diverse range of customers certainly has an influence on Elvetino’s service. Dishes such as olive focaccia with tomatoes and mozzarella, wiener sausages with potato salad , and chicken breast ‘saltimboca’ clearly reflect this international mix. However, Elvetino’s service remains redoubtably Swiss, with menus developed in partnership with the Swiss National Culinary Team. Local produce is used wherever possible and all meat is of Swiss origin, whilst the main beers are Feldschlössen, Switzerland’s biggest brewer in Rheinfelden. Other traditional snacks featured include currywurst, mixed leaf salads, a Swiss cheese platter, blueberry muffins and Swiss chocolate cake. Elvetino also operates the world's first Starbucks coffee house on rails, with two fully-branded onboard units developed with SBB, serving Starbucks coffee, snacks and hot food, and recently (by popular demand) alcohol. Perhaps it says something about the Swiss public’s view of American coffee that, perversely, beer is now the biggest-selling item!

Meeting Elvetino The quality of the onboard catering (and the accuracy of the Swiss railway timetable) was put to the test on my latest European adventure - a visit to meet Elvetino in its headquarters, just across the road from Zurich's main rail station. Greeted on arrival by deputy ceo, Michelangelo La Malfa, I was shown the well-organised logistics operation, now modelled on a traditional railway 'left onboard' stock system, as train sets circulate over several routes before returning to a suitable restocking location. Recent changes in logistics planning has allowed central control of all stock by Zurich, which has improved stock security and gross profit as well as leading to previously unachievable staff reductions.

Churchill. With two charming dining areas and a tiny galley that would challenge any chef, it consistently produces sumptuous and indulgent food, complemented by some fine Swiss wines such as Petite Arvine Valais and Maienfelder Pinot Noir. Travelling on Churchill is a real treat, even for a hardened industry professional like me, and the catering experienced during a charter trip that took us to view the stunning Reichenbach Falls in the Bernese Oberland region, was second to none. Inspired, I set out to test catering on scheduled intercity services on the lines running towards Bern, Geneva and St Gallen, and was not disappointed. The cafe on the first train to Winterthur served Lavazza speciality coffee from the reliable WMF bean-to-cup machines and a melt-in-the-mouth locally-baked chocolate muffin. Although I was not dining I was politely invited by the host to sit in the restaurant area at the smartly-dressed tables to enjoy our coffee and cake. Detraining at Winterthur, I went on to pick up another dining car where we were again ushered to a dining table and offered menus. It was almost lunchtime and perfect timing to try

Taste test Onboard staff are managed centrally and, in addition to scheduled services, Elvetino has a charter unit run by Bedri Kuqi, a real industry character. His highly-skilled team provides upmarket silver service catering on a train called





of cleanliness and food storage. Then it was back to Zurich and a chance to visit one of the two Starbucks café rail units, with their perfectly-formed glass- and wood-faced counter. Sitting upstairs on the double decker train I was served piping hot cappuccino in a Starbucks mug by staff dressed in Starbucks uniforms. The whole thing "Elvetino's catering looked very authentic and the cake display was so enticing that I couldn’t had really proven itself to be amongst the resist a strawberry meringue cookie to take away for later. best in European Later, as I sat in the airport waiting travel" for the plane home and eating that cookie I couldn’t help wondering just how many calories I had consumed in this visit but, one thing was certain, Elvetino’s catering had really proven itself to be amongst the best in European travel. •

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the Zürcher Geschnetzeltes. This is a famous Swiss dish from the Zurich region, with sliced veal strips, white wine, cream and demi glace and served with delicious spaetzli (soft egg noodle found in different shapes across Switzerland, Southern Germany, Austria and Hungary). On to my third train I sampled dessert chocolate topped cream slice – washed down with a glass of Prosecco! I took a tour of the galley and was pleased to see the high standards

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Rail catering

Brand power Roger Williams, chairman of the International Rail Catering Group and consultant with The Catering Explorer, discovers the power of brands to boost onboard catering sales


Roger Williams For further details on how to develop a brand or find a brand partnership for your business, or questions about international rail catering, contact Roger on: roger@thecateringexplorer.com

The development of exciting new catering brands noticeably sets station and airport catering apart from the traditional onboard service offering. As on the high street, new café designs have found the recipe for attracting high volumes of customers within a crowded arena, all willing to spend money. They have found a way to harness the psychological power of their brands. They do it using some serious retail science in-depth customer research, on-trend product offerings, clear customer communication and, crucially, attractive design at the visual touch points. But how many airline or rail executives a café-saturated station "Significantly higher sales have this catering are rarely thinking of volumes, customer satisfaction and buying their coffee from expertise? I’m guessing loyalty can only come from a fully- the train, they head to very few, so perhaps branded onboard offer rather than Costa Coffee or Starbucks this is why they fail to a brand led offer just featuring embrace this successful before they board and brands within the product mix" many large station cafés philosophy for their retail offers, despite its proven now take more money ability to increase sales and consumer loyalty. than a whole railway line of buffet cars. My theory, based on over 35 years of Onboard there are two ways to push the experience in the travel market, is that the catering brand - through individual branded strength of their own travel brands, great products or through the fully branded offer. for selling tickets, often confuses them. They The first works well as a quick and easy way to assume customers will automatically be liven up the typically bland railway “buffet and attracted to their catering too. But travellers in trolley” kind of service by adding, for example, a high profile coffee brand as a headline act, supported by other big brand treats. This has been a growing trend in rail but has its limitations in terms of attracting customers to the service, and suffers from low sales penetration - typically only 5-15%. Conversely, using an already successful fullybranded offer attracts new customers and makes the offer much more likely to be used. Customers pre-planning travel may also be more inclined to pre-plan catering purchases too, because of brand loyalty. Research from SSP (The Food Travel Experts and parent group of European rail caterer Rail onboardhospitality.com


Gourmet) has shown the pull of a brand. It showed that brand signage was the biggest driver in dictating the direction that travellers took across a concourse and inevitably translated to higher footfall and sales. Travellers just know what they'll get at that Starbucks sign. Making travellers think the same about the onboard experience is a challenge but the brand trail can start even before the journey, with web-based communications and other advertising, on station and platform signage and promotions, through onboard branded café designs and ‘brand-aware’ staff dressed in smartly branded uniforms. Improved product displays with forward facing refrigerated glass counters and electronic menus that can be easily changed to suit the time of day, week or season would greatly improve most train cafés and sales, supported by onboard wifi purchasing systems for at-seat delivery. All these touch points and more can be used to maximise the pull of the brand.

journey types and what their default choice is when buying catering. All these are just as relevant onboard as at a station and once clear, ensure operators are in a better position to determine brand fit. Brand fit Brand partners will provide solutions for a Brand fit relies on the retail science being business that are based on the lessons they accurately applied from the start. Clearly there have already learnt – they are experts in how are some brands that suit certain types of travel to present their products, can train staff in better than others and perhaps a single brand the brand standard and maximise brand pull is not the solution for some consumer mixes. throughout the customer contact cycle. Operators need to understand their SSP was one of the first companies in the customers’ primary business to walk the streets catering needs and "Harnessing the power of the right of the cities in which they how these may differ brand for your travel business can operate to identify the by season or time of brands that exemplify revolutionise your customer day, what category of perception, maximise sales and the best a region has to food and drink they are offer. Present in over 30 improve loyalty" seeking for particular countries they partner with dozens of leading catering brands such as Yo Sushi, Starbucks, Millies Cookies and Burger King, just to name a few. Others may be slightly more surprising, like the new CNN Traveller café in Abu Dhabi Airport, an innovative concept ideally suited to the unique demographic at that airport, but they continue to grow using this technique to find new partners. The message is clear - harnessing the power of the right brand for your travel business can revolutionise your customer perception, maximise sales and improve loyalty - really, what’s not to like! • onboardhospitality.com


Pictured: Bright, well-stocked cafés and takeaway options beckon travellers in stations and airports with branded product and clear messaging, in a way onboard catering currently fails to do completely



How to...

...feed 9,000 people at sea Royal Caribbean Cruise Line broke records this year with the launch of Harmony of the Seas - the world’s largest passenger ship. Benjamin Coren ventured into its kitchens CHECK YOUR STOCK “It all starts with a morning meeting,” explained Royal Caribbean’s travelling corporate chef, David Reihana, as he gave me a tour of one of the ship’s galleys. “Each turnaround day the ship gets new stock. Embarkation day is when we order our stock, bring everything onboard and replace items which aren’t up to scratch! Timing is key." ENCOURAGE TEAM WORK Harmony’s staff focus hard on maintaining high standards of quality for all produce coming onboard, and ensuring it is handled safely and properly. Stock is broken down into different stations covering various food types or dishes and a dedicated team mans each station. "It’s about consistency in the product,” Reihana explains. The bakery station is manned 24 hours a day and has 16 members of staff, producing more than 40 types of bread and over 100 kinds of pastries. Staff at the soup station run three soup vats producing 1,000 litres of soup each – each vat is large enough to fit four people standing! GET THE ORDERS RIGHT It’s a mammoth task to get the stock onboard and ensure that it goes to the

right station, but getting it to the right table is a whole other issue. The point of sale device sends orders through to the galley and a printed order shows how much of each dish is needed to avoid wastage from cooking too much. GIVE THE PASSENGERS OPTIONS As well as its three-tier main dining room, Harmony has eight specialty restaurants with a total seating of 4,908, with over 200 different dishes served daily. Restaurants include Royal Caribbean’s own food outlets, such as the gourmet restaurant ‘Wonderland’, and well-known

franchises such as Johnny Rockets and Jamie’s Italia, which have their own supply chains. KEEP THEIR THIRST QUENCHED To wash it all down, the ship carries 40 brands of beer, 160 spirits, 30 mixers and 340 wines on each sailing. Its Bionic Bar is manned by two robot arms named Mix and Mingle which take 45-60 seconds to mix a drink and produce around 120 drinks an hour. Passengers use a tablet in conjunction with their room card to order drinks, choosing from well-known classics or creating their own experimental mixes. •

FACT FILE Royal Caribbean’s Harmony of the Seas features 2,747 staterooms hosting up to 6,780 passengers, plus 2,300 staff!

The ship employs 1,056 food and beverage crew members: 249 culinary staff, 532 in restaurants, 184 on beverage and 91 galley stewards.

For each seven-day cruise Harmony is loaded with around 9,700lbs of chicken, 60,000 eggs and 15,000lbs of beef.


Each week a Harmony cruise gets through 20,000lbs of baking potatoes, 700lbs of ice cream and 20 jars of olives.

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Eggs are a notorious challenge at 30,000 feet. Here are six options that won't have you walking on eggshells, says Cameron Roberts

� COCOVITE For quick and easy scrambled eggs, Cocovite offers a liquid catering product which simply needs to be poured and warmed to create scrambled eggs. It also has a pancake mix currently onboard Cathay Pacific and other airlines operating out of Hong Kong. Based in Belgium, Cocovite utilises pasteurised eggs to ensure that the products are as safe for consumption as possible.The company has its own chicken farms where it rears 750,000 hens, and sells its liquid egg and egg powder products in over 70 countries worldwide. COCOVITE.BE

Using pasteurised eggs, Peggys eggs aims to provide a safe way to serve up egg meals onboard. The German company also provides five types of batters for the creation of waffles and pancakes. Peggys also deals in other egg products, including egg patties, egg custards and rolled eggs. EIPRO.DE

 YOWK The easy cook soft-boiled egg solution from Yowk comes in safe packaging, which houses an egg ready to be boiled. Just add hot water and the customer can tuck into a freshly-cooked soft boiled egg. Well suited to the buyon-board market, it comes with a 'spooth' (spoon/tooth) for easy eating. YOWK.CO.UK

 PEP EGG SOLUTIONS With over 120 egg products within its range, PEP – Egg Solutions ABCD and KAREA aims to have a solution for almost all egg-catering needs. Products range from liquid egg options ready to be turned into tasty treats, to full blown meals like oeufs brouillés, omelette burgers and gourmet omelettes. There are also several sweet egg recipe options designed to help chefs incorporate eggs into desserts onboard, including crepes and pain perdu. PEP Egg Solutions specialises in a frozen range. ABCD-KAREA.COM

� OVOFIT Egg specialist, Ovofit, has added a truffle omlette filling and smaller-sized omlettes this year, supplied deep frozen for airlines. Its gourmet omelette options are prepared without colourings, additional flavourings or enhancers. Ovofit also supplies American eggs to fast food chain McDonalds. OVOFIT.DE


 GUT SPRINGENHEIDE This egg specialists’ new crepes are made from fresh eggs and the aromatic filling comprises mushroom, leek, pepper and carrot, folded into pockets and delivered in weights of 60g. Further products in Gut Springenheide’s range include omelettes, frittatas, fried eggs, egg gourmet rolls, ready-toserve scrambled eggs and egg pancakes.


exhibition preview

IFSA Conference & Expo 2016

It’s countdown to the world's largest business event dedicated to travel catering, passenger comfort and onboard retail.

Chicago awaits...

Chicago, September 19-21, 2016

Programme highlights

Building on the success of last year’s show in Portland, IFSA moves to the Windy City this year. Onboard Hospitality is pleased to be a media partner and looks forward to scouring the show floor for innovation and listening to some informative sessions. IFSA president Jane Bernier-Tran, said: “We have an exciting agenda filled with informational sessions and a variety of social events. This is always a motivating week filled with energy!”

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What’s new The new Product Showcase area will provide exhibiting members an additional opportunity to promote their product in a glass wall case near the registration area. The goal is to drive interest in new items, push buyers to exhibitors’ booths, and create more sales leads. Exhibiting members can purchase an area for $300. Watch out for a two-hour information session on the World Food Safety Guidelines - you're encouraged to attend!

• Monday September 19: The Welcome Reception will take place 6-7pm at the Hyatt Regency’s Regency Ballroom. • Tuesday September 20: This year’s opening keynote speech will be delivered by Tom O’Toole, senior vp and cmo, United Airlines, between 8.30-10.15am. Don't miss out on IFSA's Craft Beer Experience in the Skyline Pre-function area. Proffering their beverages will be the New Belgium Brewing Company, Tight Head Brewing Company, Empirical Brewery and MillerCoors – each offering a tasting of up to five different brews. • Wednesday September 21: The much-loved annual Chefs Competition is a professional duel with a reputation for producing inspiring and mouth-watering cuisine. Participating this year are John Doggett, Flying Food Group; Gaurav Gaur, Emirates Flight Catering; P.J. Lemoncelli, Preferred Meals; and Ahlam Abdullah, LSG Sky Chefs. Each chef will get a basket of ingredients which they'll hopefully whip into an exciting onboard-ready dish! A Social Networking Event will be held from between 7-11pm at Chicago’s famous Field Museum of Natural History.

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exhibition exhibition preview: preview: oneSproduCtS to WatCH


1. Clip Limited


Check out Clip's Japanese-inspired bento box which the Hong Kongbased start-up designed for Swiss' Economy meals on medium haul flights. The rotable box contains a cold dish, Swiss cheese, butter and dessert, with cutlery sitting on the top of the box. Replacing disposable packaging, the bento box reflects the airline’s commitment to sustainability. cliponboard.com

2. John Horsfall



Will showcase new options for the Bolster Mattress. This two-in-one product is a mattress pad for lieflat or partially reclining seats. The mattress features a hood which attaches over the seat back and doubles as a pocket, meaning the mattress can be rolled away for stowage, or presented as a bolster cushion. The multi-purpose product saves on space and can be laundered like a normal mattress pad. It’s available in a range of materials and colours. johnhorsfall.com

3. HACO HACO is now supplying FlyFit’s omega nut mix, a blend of pecans, walnuts, almonds and pumpkin seeds designed 

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 to provide nourishment and energy,

developed in partnership with King Nut. HACO also has a new line of signature cookies designed for the US market by Dutch company Hoppe, including Dutch windmill cookies, Dutch-style honey cakes, shortbread cookies and waffles. haco.us.com

4. DFMi New products on this stand include Colavita’s extra virgin olive oils and balsamic vinegars, pitched at Premium service. There's also Buddig's customisable meat products, including Old Wisconsin slow-smoked sausages which have an extended shelf life from high-pressure


“Taste handmade tortellone pasta with a range of seasonal fillings and served with a tomato vodka sauce”

pasteurisation. DFMi has also partnered with Chiltern Foods Ltd, a UK manufacturer of salads, and fillings for sandwiches and jacket potatoes. dfminc.biz

taste artisan focaccia, fresh mozzarella, nut-free basil pesto and handmade tortellone pasta with a range of seasonal fillings and served with a signature tomato vodka sauce. direct-foods.com

5. Global Inflight Products New additions to the GIP portfolio includes ultra-light magnesium porcelain; a 100% recyclable and unbreakable ultra-clear PET cup; an easy-open, leak-proof air sickness bag; and a cart-top organiser. gipusa.com

6. Direct Food Service, Inc This exhibitor will offer the chance to onboardhospitality.com

7. ITW Envopak Showcasing a new product in its range of security seals for inflight catering carts and Atlas boxes – the Miniflex. This is a highly flexible, single piece pull-up seal. Due to its compact design, the company can fit 90,000 seals onto one pallet, meaning savings in shipping and storage cost. itw-envopak.co.uk 

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 8. RMT Global Partners

baskets and different types of tongs. sola-airlinecutlery.com

shape ensuring that the wine is correctly preserved and has a guaranteed shelf life of 12 months. gcfplanet.com

New to this portfolio are two new glass tableware items designed for United Airlines’ Polaris Business class. The ice cream bowl and a bread plate come with a frosted pattern to complement an airline's accompanying service ware. rmtglobalpartners.com

9. Sola Airline Cutlery Currently supplying over 70 airlines worldwide, this Dutch cutlery specialist will be showcasing new designs including glamorous gold and eye-catching rainbow-coated cutlery. Sola supplies other stainless steel items such as coffee pots, trays, bread

10. AMI This year, AMI introduces Wooden Pin Bakery's granola, breakfast oat fruit clusters, cookies and a range of baked items and Goodness Graze!ous' savoury selection of mixed nuts, snack mix, rice cracker mix and dried fruit. Both brands can develop tailor-made products. amigrp.com

11. Les Grands Chais de France The Alsace-located wine and spirit trader is showcasing its new PET bottle for sparkling wines, which has an exclusive onboardhospitality.com

12. K&W Food Brokerage Services Privately-owned meat processor and food manufacturer, The Ruprecht Company, will exhibit for the first time at the show with K&W. Established in 1870, Ruprecht is the oldest beef processor in the Chicago area and has expanded rapidly over the last 10 years due to its investment in R&D. The company is expanding into fully-cooked meal solutions, side dishes and raw items. kwfoods.com •




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Champagne is a seductive luxury and airlines know that their choice of vintage really can make all the difference. Jo Austin has a corker of a time checking a few out


he bubbles started flowing at Heathrow Terminal 5 in the British Airways’ First dedicated Champagne lounge where Master of Wine and British Airways' Business class wine buyer, Keith Isaac, took me through my tasting paces. The hues, the aromatic complexity, the bubbles, the palate and the longevity all had to be considered. While Champagne is traditionally offered as an aperitif, it is increasingly being served as an accompaniment to savouries and some desserts and its popularity for all things celebratory over the past 200-300 years is not dwindling. One tradition that Champagne will never alter is the popping of its corks. Champagne has to have a cork in order to have an appellation. No screw tops here. Equally no plastic bottles for Champagne, in spite of the weight challenge onboardhospitality.com



onboard. “Plastic bottles in the air can still have an image problem, although there are big savings in Economy,” says Keith Isaac. The technology for bottling sparkling wine in PET has in fact already been designed in New Zealand and won recognition in the 2016 Onboard Hospitality Awards as a new comer in the field. PETolo is a 200ml PET bottle with a five layer barrier technology in its walls which has been launched through Ratcliffe and Brown, wine specialists in supplying the travel industry. The ‘making’ of Champagne has not changed in 76,000 acres between the towns of Reims and to the centuries. Traditions are strong as are the families who south of Epernay, the region is made up of around own the great houses. Great names such as Moët, 320 villages, home to 5000 growers. Bollinger and Krug are the ‘grandes marques’ and the Consistency is the biggest challenge says Elizabeth origins of the first sparkling wines Sarcelet, chief wine-maker at go back to Roman times. Monks Champagne de Castelnau. “We "The making of produced sparkling wine for use Champagne has not produce around nine million bottles in the sacrament of Eucharist and changed in centuries. of Champagne a year using the French kings were traditionally grapes from 350 wine growers. My Traditions are strong team (mostly female) tastes around served Champagne as part of as are the families who 20 cuvées every day to ensure we coronation festivities. Creating Champagne remains the own the great houses" can retain a consistent style and responsibility quality. We estimate there are 29 of the cellar master and his million bottles in our cellars!” Storage these days team of winemakers and to this tends to be in stainless steel vats but there are plenty day Champagne can only be of oak casks to be seen in the Castelnau cellars, dating produced in the tiny region of its back to the 1890s. Champagne de Castelnau has just namesake in north-west France. released a de luxe cuvée to celebrate the founding of Covering an area of around the house in 1916, labelled Hors Catégorie.

The art of creation “Champagne-making is similar to the art of blending perfume. It comes with hundreds of rules and regulations as one would expect,” says Virginie Delcourt of Champagne Henriot. The chalky, limestone soil in this flat, rolling landscape is ideal for growing the principal grapes that make up Champagne, namely Chardonnay, Pinot Noir and Pinot Meunier. Unlike classic vineyards, the grapes in this region are grown low to the ground in order to retain as much warmth as they can from this north-lying region. The law of Champagne-making states that it can be made only of two black grapes and one white grape, all of which must be hand-picked. onboardhospitality.com

Pictured: From steel vats to First class service



Above from left: Champagne provides a classic onboard welcome; it's all about the terroir for Henriot


BE A 2017 WINNER! ENTER NOW onboardhospitality.com

“It’s all about the terroir (soil and climate)”, adds popular. Andrew Brown of Ratcliffe and Brown, says: Virginie. At Champagne Henriot it is the minerals "It’s horses for courses, Prosecco is made using the that make the difference. Taking grapes from northCharmat method in tanks and is a lot cheaper to orientated villages, Henriot talks of acidity, longevity produce than Champagne’s labour intensive Methode and elegance. “Chardonnay gives us style and Pinot Traditionelle where the wines undergo a second Noir brings the fruit”. fermentation in the bottle. The flavour profiles are There is a lot of talk about vintages in the world of completely different. Prosecco is made from Glera and wine but in the case of Champagne around 70-90% is light and floral. Champagne, traditionally a blend of production is non-vintage. A vintage Champagne, of Chardonnay, Pinot Noir and Pinot Meunier can be the product of one single year, rich and complex as well as fresh is aged for longer and might be and crisp. Is the appeal of Prosecco "Champagne is declared three out of every ten just price? No, it tastes great too. traditionally offered as years and the grapes might come But, when it’s time to christen the an aperitif but is from many different crus and from bows of my new super yacht, only many villages in the region. A de Champagne will do." increasingly being luxe cuvée is superior to a vintage served with savouries In the case of British Airways, Champagne and is the choice of choice is Champagne with the and some desserts" the most airlines for their First cabin; consumption across the fleet being British Airways serves Laurent around 680,000 bottles a year and Perrier Grand Siècle NV which can be aged anything a choice of three Champagnes in First, two in Club up to nine years. World. Top of its range is Laurent Perrier Grand Siècle The Champagne industry is distinctly femaleand all top airlines tend to include a de luxe cuvee in orientated, most famous being Veuve Clicquot their First range. Grand Siècle is the showpiece of this who took on her husband’s wine business when great cuvée blending the finest growths and the very she was widowed at the age of 27. In the case of best harvest to deserve its luxury status. • Laurent Perrier, Laurent was tragically crushed in his cellar leaving 29 year old widow Perrier to take on the business. The First World War took its toll on the industry leaving many more widows to run ‘the house’. The industry almost collapsed in the 1920s but saw a huge resurgence post WWII.

The Prosecco challenge But what is all the fuss about and is it really worth paying the extra? After all, the sparkling wine from Italy's Prosecco-producing regions are proving onboardhospitality.com

Tasteful ideas

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explains how the wine industry prepares for the onboard year

HIS is an exciting time of year in the vineyards of Europe and a very busy time in the wine business. In early August the vines put on a growth spurt and the tiny grapes start appearing. The producers get their cellars ready to receive the new grapes which will be harvested in late September/early October (February/ April in the southern hemisphere). In late summer the winemakers nervously check the long-range weather forecasts and consult their notebooks for hints and tips from previous years. Picking the grapes too early or too late can be disastrous.


FUTURE GAZING Before the harvests begin though, the spin machines start churning away. Wine makers tell us: "This will be the best year since...xx," "the fruit is amazing" or "it’s a very small harvest, prices will go up." It’s the same every year and it’s welcome chatter that lets us know that all is well in the business. We listen to the hype and the doom and gloom stories with a smile because we know it’s just human nature, the glass half-full, versus glass half-empty. I followed my father Val into the wine,

trade after a gap year learning to make wine in Bordeaux and Burgundy – and I fell in love with the passion that goes into making every bottle. TASTING TIME Our job begins soon after harvest, when we visit some of our producers in France, Spain and Italy to get our own understanding of how the year has treated the vines. Tasting freshly-pressed juice before fermentation shows you levels of natural sugar, tannins and depth. Tasting new, young wines still zinging from their recent party with the yeast can set your mind racing with the possibilities of future market places. Wine production is a huge undertaking and we tip our hats to the farmers who tend the vines all year and to the oenologues who turn juicy berries into beautiful wines. SOURCING FOR NEW YEAR In late November, as the young wines have been resting in cool tanks in darkened wineries, we turn our attention to the fast-approaching New Year. Knowing that the competition will be searching for the onboardhospitality.com

perfect wines at the perfect price for evermore demanding customers, means the race is on! TIME TO BUY We know what we need: wines that will taste great at 35,000 feet, wines so bursting with flavour that they almost jump out of the glass into your mouth. What tastes fine in your local restaurant might well fade into obscurity when exposed to the atmosphere of an aluminium tube stuffed with 300 people. We have the privilege of being able to work with great wine producers and great customers and winning a hard-fought tender is the best part of the job. That, and seeing people’s eyes light up when you give them an amazing wine. THE FINISHED ARTICLE Soon our tasting room will be home to the sounds of clinking and slurping, as we taste and blend, hunting for the special ones that we pin our fortune on - a mix of exciting new blends to interest a new generation or old favourites that melt in the mouth. I can’t wait! chateaux.com •






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Andy Hoskins highlights five of the best regional beer brands being served in the skies

 SAMUEL ADAMS BOSTON LAGER ONBOARD: On most Delta Air Lines flights within and departing North America, including all transatlantic flights, since 2014; and on American Airlines' domestic and international flights since 2013. PRICE: Complimentary in premium cabins or up to $7 for 12oz cans depending on the flight. THE BACKGROUND: The option of a Samuel Adams Boston Lager onboard Delta and AA comes as a relief to many beer fans who have historically been faced only with a choice of mainstream global lagers on the world's biggest airlines. For such airlines, the trick is finding a great beer that a brewer can supply in the huge volumes required. In Sam Adams Boston Lager these airlines have found the solution. American Airlines says around 94,000 cans are purchased each month. WHAT THE AIRLINES SAY: "Delta selected Samuel Adams because it offers a genuine craft beer that could be nationally distributed. Delta’s craft beer programme scores the highest in a Travel Pulse survey that covered airline beer offerings."

 ANCHOR STEAM BEER  MIKKELLER ONBOARD: Offered on SAS Scandinavian Airlines’ domestic, European and international routes since August 2014. PRICE: €8 for 33cl cans (75cl glass bottles free in business class) THE BACKGROUND: SAS introduced Mikkeller cans onboard in 2014 and has also partnered with the Danish brewery to produce a range of limited edition bottled beers. Sweet and Sour is the latest, released with the launch of the airline’s new Hong Kong route last year. “Travellers’ only option is usually dull, tasteless beer in a can, so this really sets up completely new standards onboard a flight,” says the brewery’s Mikkel Borg Bjergsø. WHAT THE AIRLINE SAYS: "Passengers travelling on SAS can look forward to a very special treat when on route to and from Scandinavia. On the menu they’ll find an exclusive craft beer brewed by the internationally acclaimed Danish microbrewery Mikkeller."

ONBOARD: Available on all Virgin America flights since 2012. PRICE: $7.50 – 12oz bottle THE BACKGROUND: Like most of North America’s regional airlines, California-based Virgin America has teamed up with a popular hometown or regional brewery to serve its beers onboard. Of all the craft beers currently available on US regional airlines, Anchor Steam is one of the highest-scoring on popular ratings website, BeerAdvocate.com. WHAT THE AIRLINE SAYS: "Anchor Steam Beer is a classic of American brewing tradition since 1896 that owes its deep amber colour, thick, creamy head, and rich, distinctive flavour to an historic brewing process like none other."




 BRLO ONBOARD: All Airberlin's short and mediumhaul services since April 2016. PRICE: €3.5 a 330ml can THE BACKGROUND: Brlo is a young Berlinbased brewery making waves in the German craft beer industry. This 6% beer, produced solely for airberlin, uses centennial, citra, saphir, cascade and Willamette hops to produce a tangy, full-bodied pale ale with aromas of currants, grapefruit and orange. WHAT THE AIRLINE SAYS: "BRLO is the old-Slavic root of the name Berlin, making it a perfect fit for the capital airline. BRLO has created a can especially for airberlin, which can only be bought onboard."

 ST AUSTELL BREWERY’S TRIBUTE ONBOARD: British Airways long-haul services (all cabins) and in Club Europe on short-haul routes since March 2016. PRICE: Complimentary and served in 330ml cans. THE BACKGROUND: British Airways has long carried a quintessential British ale onboard but earlier this year it announced Tribute, a pale ale from Cornwall’s St Austell Brewery, would usurp perennially popular Fuller’s London Pride. The airline says Tribute is “proving very popular with our customers”. London Pride is among the top five best-selling bottled ales in the UK, with 3.3% market share while Tribute lies just outside the top ten with 1.6% of the market. Founded in 1851, St Austell Brewery remains family-owned and independent. WHAT THE AIRLINE SAYS: "We’re very proud to bring one of Britain’s premium regional beers to a wider audience so passengers can appreciate this perfectly balanced brew and enjoy a taste of one of the South West’s most popular brews."

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29/04/2014 12:08:29



Cunard Line

Inspired cocktails Cunard Line has drawn on its 175-year history to create a new onboard cocktail menu celebrating its honoured commodores, reports Julie Baxter


K luxury cruise company Cunard Line has built on the status and reputation of its iconic cocktail bar, the Commodore Club, to create a new onboard cocktails menu which reflects the unique stories of each of its knighted commodores. The cruise line has been proud to see seven of its commodores awarded knighthoods by the Queen largely for their roles in leading the fleet across the sea for almost two centuries. Now, the story of each has been infused into a cocktail experience offered onboard, and portrayed in a modern, illustrated menu design. The new signature cocktails are being served on ocean liners - Queen Mary 2, Queen Elizabeth and Queen Victoria. These additions to the renowned bar, found in prime locations on each of the Cunard Queens, were created by the onshore and onboard bar teams and include carefully mixed ingredients reflective of the personalities of the celebrated men. They include the ‘Punch Romain à la Carpathia’, featuring Advocat as the signature ingredient, and believed to be the last drink served aboard Titanic. Inclusion on the menu was inspired by Commodore Sir Arthur Rostron who led the safe rescue of all the survivors of the ill-fated Titanic. The ‘Over the Top’ cocktail is Pictured: New signature cocktails onboard Cunard's Queens, inspired by past ship commodores

inspired by Commodore Sir James Charles (1865-1928) known for doing things on a grand scale. Charles held dinner parties aboard Aquitania which were well renowned as opulently social affairs, and this aromatic and refreshing sharing cocktail is extravagantly presented, just the way Sir James would have expected. The new cocktail menu is part of a recent £90 million remastering of the Queen Mary 2, which provided Cunard with an opportunity to add contemporary enhancements to the bar interior, and add a number of new food and beverage concepts which are being launched across the fleet. The cocktail menu will be available in the Commodore Clubs on all Cunard Queens. onboardhospitality.com

Cunard has also worked with illustrator Lauren Crowe to bring to life the honoured men through intricate pencil illustrations inspired by their histories. The depictions are presented within a bold contemporary menu design alongside a set of distinct and striking monograms specifically crafted to represent each individual commodore, subtly referencing an aspect of the commodore’s story. Angus Struthers, director, Cunard said: “Commemorating Cunard’s seven most decorated commodores in our iconic Commodore Club is testament to their prestige and rich history, an integral piece of the Cunard story. Inspired by this history, each character is reflected in an artful and carefully crafted way to help our guests enjoy the unique range of cocktails celebrating their remarkable stories with Cunard.” •

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take your pick


rising British gin is undergoing something of a revival and its botanicals are bang on trends. Its return to favour among the fashionable has led to an explosion of micro distilleries bringing boutique gins to market. Expect to see gin menus onboard soon, says Julie Baxter

 City of London Distillery The only distillery in the square mile of the City of London, The City of London Distillery brought Gin distilling back to the City in 2012 after an absence of nearly 200 years. Its won Double-Gold and Gold Awards for the gins at the San Francisco World Spirits Competition 2016 and has varieties named to reflect its heritage such as Christopher Wren Gin, Old Tom Gin, Square Mile Gin and Sloe Gin. cityoflondondistillery.com

 Slingsby A London dry gin crafted using locally-sourced botanicals supplied by Taylors of Harrogate and the Rudding Park kitchen garden. These are complemented with water drawn from the famous Harrogate aquifer and a pure single grain spirit. The unique properties of the natural Yorkshire spring water first discovered in 1596. wslingsby.co.uk

 Gun Dog Gin A family business based in Herefordshire, this team started with damson gins and has expanded into new flavours all created using locally-sourced naturallygrown fruit steeped in a British gin and distilled for up to 12 months. Gundoggin.co.uk

 55 Above Independent Distillers 55 Above Limited, based in Essex, has launched a new Orange Infused Gin. The natural juniper flavours of gin are mixed with a selection of lush botanicals – including tangerines, Seville orange and lemon zests, coriander, bay leaves, and macadamia nuts to create this artisan gin. It can be served on its own over ice or presented traditionally with tonic and a large wedge of freshly cut orange instead of lemon. 55above.co.uk

 Sipsmith  Pinkster Launched in 2013 this premium gin in distilled in small batches. Its mix of botanicals includes fresh raspberries for a fruity flavour. The raspberrries, grown in Cambridge, also give the gin a distinctive pink colour. Works well served with mint. Pinkstergin.com


Makes all its spirits by hand in genuinely small batches overseen by dedicated distillers as a way to ensure quality. Inspired by 200 years of London distilling history, it balances modern technology with traditional recipes and techniques. Batches include London Cup, Sloe Gin, V.J.O.P and London Dry Gin. sipsmith.com

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airline passenger experience association

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Rob Britton

Age before beauty? Rob Britton tells us what he’s learned about onboard service in 50 years of flying

June 26 this year marked the the age/service perception, because through 50th anniversary of my first airline the years much of their marketing focused on flight. At age 14, a friend and I young, pretty, thin staff. cycled to the Minneapolis-St. Paul We tend to remember sub-par older cabin (USA) airport, and hopped on a 22-minute crew, which brings me to the second, related flight to Rochester, Minnesota. That 72-mile point: because airlines – at least those in ride propelled me into a long career in the countries with fair and just labour laws – cannot airline industry, and a lot of time in the cabin. discriminate on the basis of age, many flight By the numbers (like many, I keep track), I’ve attendants work for decades. It has long been flown 4.65 million miles, 3,845 flights on more a great, although often demanding, job. This than 120 airlines above means airlines must be, six continents. or become, much smarter "Contrary to popular perceptions, about hiring permanent Fittingly, I started age and service quality are writing this column staff. Unless the crew are uncorrelated. I’ve met superb old on fixed term contracts, on the anniversary cabin crew, terrible new ones, and they may continue for 30 date, while flying from everything in between" Washington, D.C. to years or more. Dallas-Fort Worth. From At least two of the the vantage of seat 15C, I’d like to share three highly successful new airlines in the U.S. have things I’ve learned about onboard service over developed hiring “templates.” It’s not hard: with a half-century of flights, focused on the people the aid of psychologists, they canvassed their who deliver the service. existing successful staff to develop a composite Contrary to popular of a great service provider, then screen job perceptions, age and service prospects for those traits. You will not learn quality are uncorrelated. anything if you ask a job candidate “do you like I’ve met superb old cabin to serve others?” A better question is “how do crew, terrible new ones, you feel about cleaning up a dirty lavatory?” and everything in between. Despite the success of this approach, many When I first took wing in carriers still think physical appearance matters the mid-1960s, U.S. airlines most (a colleague recently sent me photos required stewardesses of senior managers at an East Asian airline (as they were called “inspecting” new hires in two-piece swimsuits). then) to be single; The key to great service delivery is customer marriage was grounds engagement. You can install the cushiest seats for dismissal. Happily, and most advanced inflight entertainment, things have changed. board the finest F&B, but cabin crew who truly In other vocations, we engage with passengers – who share their don’t associate age and humanity, interact genuinely, and marvel at the performance (concert wonder of flight – make all the difference. You musicians and furniture cannot train for engagement but you can look makers come to mind), so for and embrace it when you hire. That's how why a double standard for to find crew who really make passengers feel airlines? In part, of course, genuinely welcome and valued, and thus deliver airlines are to blame for service that is the best it can be. • onboardhospitality.com



wear & tear

in the air The wear and tear on pillows, blankets, napkins and airline seats is enormous, but textile producers are developing some exciting and sustainable materials and concepts focused on durability, says Jo Austin


ne of the biggest changes in textiles over the last few years is the onboard use of products made from polyester across all cabins, not just Economy. Traditionally many of the carriers were reluctant to have synthetic materials in First and Business and tried to emulate the fine cotton bedding experienced in a high-end hotel, or used luxury-fibre textiles such as lambswool. Man-made materials such as polyester have had quite a bad press in the past, often being thought of as shiny, synthetic-feeling and full of static, but today there are many more polyester fabrics on the market which do not have these characteristics, including faux-suede, fauxsilk and peachskin, as well as cotton polyester blends. Whilst many airlines do still favour natural materials (such as onboardhospitality.com

wool and cotton) in their premium cabins, there are also many that have identified the cost savings and ease of care that come with using synthetic materials. Lower shrinkage rates and less likelihood of fading means polyester products can also have a longer lifespan than cotton as they keep their appearance for longer. By choosing polyester, airlines benefit from a reduced purchase cost, but also the cost of maintenance can be less too.

New fabrics and fibres Peachskin is becoming a particular favourite. Joanna Shipp, design manager at John Horsfall, says: “Peachskin is one of our most popular fabrics currently. It's a light-weight woven polyester which has a soft 'peached' surface, giving it a handle more like cotton. When used to make the outer of a duvet, a polyester peachskin version can cost up to 50% less than a cotton. Add to this the fact that polyester does


not shrink as much as cotton, fades less and has lower versatile, all-season option that insulates and cools laundry costs (it is quicker to dry), it is easy to see why the body depending on the climate. The anti-bacterial this fabric now makes up a large proportion of our agent found in bamboo, known as 'kun', not only kills blanket business. We have so far supplied them to at bacteria but also repels bugs, mould and allergens. least 10 airlines for First and Business.� Alexa Wordsworth, graphic designer at GlP, says: Another renewably-sourced eco-fibre on the market “Bamboo blankets are great for airlines as they are is Sorona, developed by DuPont, which John Horsfall breathable and allow the evaporation of sweat and has used as a pillow filling. DuPont body odours. We are excited by the claims: "Sorona contains 37% success of our bamboo products as "Sustainability is a annually-renewable plant-based they not only come from an ecoconsideration for ingredients and producing it uses at friendly renewable source but are many airlines but tight also 100% biodegradable�. least 30% less energy and releases budgets put pressure upto 63% fewer greenhouse gas John Horsfall is also using emissions compared with the on the use of new and bamboo fibre in mattress pads and production of nylon." innovative materials duvets. The fibre can be woven as as they tend to cost" a fabric, similar to cotton, or used Biodegradable as filling material in the form of Also meeting eco-demands is bamboo charcoal which is blended bamboo, increasingly used in the manufacture of with polyester filling. biodegradable textiles. The fastest growing plant on Sustainable and recycled earth, it is raised without fertilisers or pesticides and Sustainability is a consideration for many airlines is naturally anti-bacterial and anti-fungal. It grows up but tight budgets put pressure on the use of new to 20 times faster than trees and produces 33% more and innovative materials as they tend to cost more. oxygen. With a feel similar to silk, it is currently being Whilst it is often part of the discussion during the used by Global Inflight Products (GIP) to create (hot) development phase, airlines will usually choose the towels which the company says are more absorbent most cost-effective product over an environmentallythan their cotton counterparts. friendly or sustainable one in the final analysis. Bamboo blankets are also gaining popularity as a onboardhospitality.com


Above from left: Take your pick from the Orvec range; Clip is working with Kuan's Living to add a touch of luxury



Above from left: Intex offers hollow fibre fillings; WESSCO's Coco-Mat natural bedding range. Below: hot towels using bamboo fabric from Global Inflight Products

2016 WINNERS ECOTRHEAD BLANKET buzzproducts.com ERGONOMIC PILLOW wessco.net COMFORTER SET china-airlines.com

BE A 2017 WINNER! ENTER NOW onboardhospitality.com

Intex, a direct supplier of passenger comfort products to the airline industry, has signed up to both SEDEX and to Ecovadis in an effort to improve the sustainability of its factories which are already Oekotex certified, demonstrating that its products contain no harmful chemicals. Its polyester fleece blankets are made from recycled bottles which are cut up, deep cleaned, purified and dried before being reshaped and stretched into filament fibres. Intex explains: “No carbon dioxide is emitted in the recycling process and the waste water generated by the recycling mills is treated in such a way that it is not harmful to the environment upon release”. Intex considers newer, more delicate natural products, like bamboo, will not normally withstand the intense, high-impact washing of an industrial laundry. Instead, it is launching a range of highquality cotton products that will be sourced under the BCI umbrella – Better Cotton Initiative – which aims to promote cotton produced in a sustainable way. The range will include duvets, duvet covers, pillow covers, headrest covers, sheets and table linen. Earlier this year WESSCO formed an exclusive partnership with Alcantara S.p.A, one of the first companies in Europe to be granted a Carbon Neutrality Certification. Alcantara is a composite material (PES and PU), obtained by a combination of an advanced spinning process (very low denier bi-component 'islands in the sea' fibre) which WESSCO plans to introduce into airline amenities. WESSCO also has its own private label fabric called EcoWyv, formed of recycled fleece materials, and is currently rolling out a line of sleep products featuring this material, custom made to fit each airline client’s needs. The company believes much of the demand onboardhospitality.com

for carbon neutrality is driven by the consumer and has responded to the demand by partnering with leading brands to provide sustainable options. CocoMat creates all-natural bedding products using cotton, coconut fibre, cactus, lavender and even seaweed amongst its ‘ingredients’. Virtually neutral in carbon footprint, Coco-Mat products are handmade in Xanthi, northern Greece and WESSCO selected the company’s mattresses, duvets and pillows for Etihad First. Wolfgang Bücherl of skysupply says: “Airlines by their very nature generate a considerable carbon footprint and are always looking to offset those negative headlines by presenting a cleaner image through the design and supply of onboard solutions which are reduced weight, recycled or have eco-friendly aspects. All inflight materials can be enhanced to show corporate responsibility but more often than not, after scrutiny by the airline, are deemed uncompetitive. "Having said this we have been successful in sourcing materials recycled from PET bottles and also came up with a corn-based toothbrush. Re-usable amenity and children's kits, which feature a give-away or souvenir, offer a win-win for airlines and they are not immediately consigned to the waste bin." A range of fleece blankets made from recycled plastic bottles (PET) were also showcased


Personal Travel Comfort




+44 (0)1422 372237 www.johnhorsfall.com



Stay cool Over the last few years there has been a real push in the retail sector towards more highly-engineered textiles that can help regulate body temperature and ones that are finished in such a way as to be easy iron. Easy iron products have found a way into the airline market and the thermo regulating products clearly have onboard potential too. Intex has recently developed a prototype 'cool fresh' duvet for the airline market and sees real potential for this product as airlines look to refresh their First and Business Class cabins.

Luxury touches There are, of course, instances where the budget is by John Horsfall at WTCE. The plastic bottles less of an issue for First and Business products and are turned into chips, which are then melted and here subtle, soft touches of luxury can transform even extruded into new polyester yarns in a similar way to the longest, most arduous flights into an enjoyable normal polyester production. 'hotel in the sky' experience. Says Trish Manten, of Buzz Products in Australia won the Best for Watermark Products in Australia: “The texture, feel, Sustainability Award in the Onboard quality and performance of the textiles we choose Hospitality Awards 2016 for its help fashion onboard experiences ecoTHREAD blanket which is onboard "Textiles we choose that leave travellers with positive Jetstar. The polar fleece blankets are impressions, long after the plane help fashion onboard has landed.” Watermark sources made from 100% recycled plastic experiences that leave and designs sleep suits, cabin drinking bottles and have helped travellers with positive textiles and catering textiles. divert more than 5.8 million plastic bottles from landfill. impressions long after Another supplier of luxury GIP claims its eco-friendly recycled the plane has landed" textiles is Clip based in Hong PET fleece blanket reduces oil Kong. Clip has secured several consumption, cuts toxic emissions prestigious and high-end luxury and lowers energy use and greenhouse gases when brands in recent months and is working exclusively compared to blankets made from virgin materials. with Kuan’s Living in Taiwan to develop luxury and The company has also designed amenity bags which cost-effective towels, blankets, cushions, pillows encourage passengers to keep and reuse, keeping and duvets as well as pyjamas for all cabins. Says them out of landfills. Recycled PET fabrics and linings Clip's Cindy Lam: “We are very conscious of finding materials that address environmental concerns are made from 100% recycled PET yarns that are both and together with Kuan’s Living we are exploring durable and recyclable. different materials such a bamboo rayon and Lightweight organic cotton which would be suitable for Another huge consideration for airlines is weight premium class passengers. For Economy we are working on developing an and suppliers are spending a lot of time making their EcoGreen micro fleece blanket products as light as possible. Duvets and pillows using 100% recycled polyester." can be filled with polyester hollow fibre (rather than The challenge for all suppliers traditional feather or down) which is much lighter is the same: To produce high but still feels warm and comfortable. Intex has a new three-chamber pillow, the top and bottom of which quality, sustainable and contain hollow fibre while the middle contains feather competitive products and down to give the product a real feeling of quality that cope with wear and means it can be plumped up to retain its shape. and tear in the air. • onboardhospitality.com

Above: Award-winning ecoTHREAD blanket from Buzz Below: Bamboo blankets and bedding from John Horsfall


Orvec International was established nearly 40 years ago and is now a market leader in the design, supply and manufacture of woven and non-woven products for the airline, travel and healthcare sectors


ncorporated in December 1976, Orvec International Limited started business as a converter of non-woven fabrics into industrial protective workwear. The company was introduced to the airline industry in 1984 via a supply partnership and invested in its first passenger comfort converting machinery in 1985. The company secured business with British Airways for disposable head rest covers and pillow covers between 1984 -1989 and the airline remains a major part of the Orvec customer portfolio. Other customers include Delta, Emirates, JAL, KLM, United, Virgin Atlantic. During this time, Orvec began a period of investment and development in both its manufacturing capabilities and its people. It invested in bespoke converting machinery and key personnel to grow its customer base and its manufacturing expertise. This unique specialism ensured Orvec was at the forefront of technology and converting capability. In light of Orvec's ongoing commitment to that ethos, it has developed and invested in market leading facilities comprising a head office and manufacturing in Hull (UK), a wholly-owned manufacturing facility in Xiamen (China) and a distribution facility in Charlotte (USA). Due to growth, the company has had four factory moves, in 1990, 1992, 2000 and 2004. It invested in its wholly-owned Chinese subsidiary in 2003 and is now proud to employ in excess of 140 people across its UK headquarters, its wholly owned China facility and its Charlotte sales and distribution facility. The Orvec company and culture is a commitment to provide innovative products, cost effectively, reliably and in the right quality, whilst ensuring that its corporate and social responsibilities are fully met. All of the Orvec facilities are ISO 9001: 2008-registered and Orvec are members of SEDEX, the Supplier Ethical Data Exchange, ensuring that its supply chain is fully compliant in

its ethical responsibilities. The company has also invested heavily in best practice in its operational standards and has been labelled as “the best facility in China” by two representatives of major global airlines. In November 2006 Phipps & Company Limited, a privately owned, diversified group of companies, purchased Orvec from its founder and the investment and development in the business has continued, resulting in steady, sustained growth. Through that investment, Orvec has been able to strengthen its relationships with the world’s major global airlines. This infrastructure ensures that Orvec can offer a first class service to its worldwide customer base, whilst its investment allows continued innovation in its converting capabilities. Orvec’s core product offering typically includes head rest covers, pillow covers, pillows, blankets, duvets, linens (napkins and table cloths), sleeper suits, non slip tray mats and speciality blankets. Come and meet the team and see the products at IFSA 2016 in Chicago on stand 138/136. orvec.com

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focus on...


CTT Systems

Breathe easy onboard Flying dehydrates you and you just have to live with it, right? Wrong. Julie Baxter discovers how air quality can be improved and could be a passenger priority whose time has come


t is perhaps a little known fact that the air quality in Economy is generally a lot better than that in Business or First. You may think you are sharing your air with a nicer class of traveller up the front of the aircraft but CTT Systems, experts in the science behind air quality, have a few interesting facts that might make you think again. If you are interested in your passengers’ wellbeing check this out. Cabin humidity is dictated by the number of people within the cabin and the optimum comfort zone from a health, happiness and comfort perspective is 20-50% relative humidity. Check the numbers in most First cabins and it is around 5% or less, in Business 7-10% and in Economy 12% This means three hours in First or Business exposes a passenger to drier air than that they’d experience in Death Valley!

appreciation of the food and wine being served. It also stops passenger mucus Improving humidity membranes drying out – their protection There are in fact ways to counter it which against other passengers’ germs – and it some airlines are moving towards. CTT’s just makes us feel more comfortable and Cair Humidification System can change the relaxed. Of course, this is a benefit you humidity imbalance feel but cannot see and create a nicer so it has been one "This is the ‘last frontier’ in environment, that airlines often passenger comfort and one quickly improving neglect to invest in.” innovative carriers will soon be relative humidity That said, it does championing as positively as their have a proven to 22% in First and celebrity chef collaborations and track record on VIP Business,16% in branded amenities" Economy. It involves jets, and airlines installing a simple have invested in humidifier, customised by aircraft type. it for their crews. There are over 900 crew CTT’s vp sales & marketing Peter rest areas and flight decks fitted with Landquist says: “If you can humidify the this technology. It comes as a standard aircraft why wouldn’t you? Low humidity for Boeing 787 crew rest areas and as an affects the senses, impairs the taste option, taken up by 80% of airlines, for buds and has an enormous effect on our the flight decks. It’s optional on all new onboardhospitality.com

A350 and A380s but the only Lufthansa provides it for passengers - in First on its A380 services.

Wellness differentiation Landquist predicts: “I am confident that as airlines increasingly want to differentiate their onboard product offering and wellness becomes a key issue with passengers, more carriers will invest in it for the sake of passenger comfort. They are doing plenty of fancy stuff with beds and food but for many passengers better air quality will truly be a determining factor once it is available. Once this is identified as an important point of difference, travellers will wonder why it just wasn’t done before.” The investment required to improve quality is about the same as a single First class seat. •

Visit us at the iFsa conFerence - booth 237



Jeremy Clark

Lounging about


Jeremy Clark is picking his routings with careful attention to the airport lounges on offer, and admits he sets off early to ensure the best start and fully dull the pain of the flight ahead

I like to think that via these travelling Economy now is the opportunity to columns I've offered some salient trouser a couple of Kit-Kats and a banana for the advice on surviving travel and journey before heading to the buffet. now I’m moving on to the preIt's interesting to note how the airlines cut boarding period and lounges - an absolute back on the onboard offerings whilst lavishing essential part of the journey. expense in the lounges. At LHR, they are almost If you insist on travelling with airlines that don’t all very good. BA First in T5, Cathay and Emirates offer this service, then it’s likely you won’t miss it. in T3 and Qatar in T4 are excellent. The lounge is the one place you can escape Time your consumption so that as you head to to, and prepare for the possible nightmare the gate, you;ve eaten enough to compensate ahead. Hopefully you did your shopping before for the lack of onboard food and drunk the right deciding to fly off somewhere and can avoid amount to make it to your seat without falling. the over-priced offerings that most terminals Worldwide, lounges can be very hit or miss. think we need. If you are fortunate to have been In Hong Kong, Dubai or Singapore you can't granted “Lounge-forgo wrong, but once Life” in recognition of "The lounge is the one place you you venture into more completing a gazillion can escape to and prepare for the challenging places like miles of purgatory, it say, Bamako or Detroit possible nightmare ahead... A is worth getting to the necessary and welcome haven in then it’s a bit of a lottery. airport early for a stresswhich to gird one's loins for the Stained and worn seating, free pre-flight experience. warm vinegar passing mission post departure" If you know your for wine and pretzels of lounge, bee-line direct to unknown origin or age the Champagne Bar and neck a glass of bubbly are not what you need to set you up for the to immediately begin the softening process. flight ahead. Grab a re-fill then head for the food. If you’re The other big issue is eligibility. There are so many rules governing lounge access you need to be a jewel specialist to know your Platinum from your Ruby, your Sapphire from your Gold. My advice is learn the rules. Rarely do the tough cookies who guard lounge entrances know them as well as they should. For the frequent traveller, lounges are a welcome haven from where to gird the loins for the mission ahead. Without them, you're only option is to 'pre-load' in your own lounge at home. You can’t carry your bubbly through the security, unless it’s in your stomach or blood stream, so my advice is pre-load and then take a cab to the airport. Finally, take time to commend an airline for its pre-flight facilities. It’s vital they understand how much we appreciate it and hopefully, they might wake up and decide to extend the service to the plane itself! • onboardhospitality.com



wheels in motion When a new flight launches, the razzamatazz and excitement generally surrounds the cabin style and routing potential but where would the service delivery be without the humble trolley? Julie Baxter takes a closer look…


irline trolley specialist, Norduyn, plastic/composite panels. It is certified recently announced a significant in 19 different configurations and increase in its production capacity in designed for flexible customisation and response to increased airline demand reduced repair costs. for quick delivery in 2016. The trolley is a product that is The rash of airlines bringing new aircraft sometimes rather hidden. The average online for the high season had triggered a passenger isn’t going to notice it much scramble to secure new trolleys at short notice unless it is failing to function properly or and trolley production capacity in some areas is so noisy it’s disturbing, but its role and quickly sold out. success impacts right across Thomas Koehler, vp airline departments from crew "A trolley impacts business development at to galley planning, caterers right across airline Norduyn, says: “Across the and dishwashers to chiller departments from industry, trolley production and beverage experts, not to crew to galley capacity has been limited mention logistics, storage and leading to a shortage in planning, caterers and work safety personnel. supply. Having identified this dishwashers to chiller And there are a lot of them shortage we took immediate and beverage experts" out there too. Nordyn alone measures to increase our has built and delivered over own production capacity so 45,000 trolleys to a wide range we could respond quickly to airline demand.” of airlines and evolved its light-weight range Norduyn launched its quantum FleX trolley in response to an urgent demand for weightearlier this year as a value version of its lightsavings triggered by the high fuel prices in weight quantum trolley which has now been 2009. While that has become less of a priority in discontinued. The new trolley combines the recent times, the evolved quantum FleX trolley light-weight benefits and key features of the has retained lighter, quieter credentials by using original trolley but comes with a more affordable composite side panels (rather than aluminium) price tag. It is the lightest certified trolley in which have weight, maintenance and thermal the market and uses an aluminium frame with benefits and an added flexibility in terms of onboardhospitality.com







Above: Zodiac Aerospace's Hybrite S Cool Trolley Right: Norduyn's quantam FleX

For onboard meal service, the company's Cool Trolley is focussed on keeping contents chilled for an extended period of time, such as the return leg of a flight. A smart thermodynamic design uses the maximum potential of dry ice, keeping its contents below 8°C/46°F up to 14 hours. Due to optimal insulation outer parts do not freeze, allowing Zodiac to claim a very crew-friendly application of dry ice cooling. This allows airlines to carry meals for return flights, reduce waste, improve food quality and gain logistics savings. Both innovations are based on the well-established Hybrite S standard trolley. The range works to balance durability, ergonomics, weight and style. The full size trolley weight is 16kg, 6% lower than the previous model and that translates to a fuel saving of upto 160kg per wide-body aircraft (with 40 trolleys) on standard older trolleys of 20kg. The company also works with airlines to offer a wide range of artwork possibilities; any picture, logo or artwork can be added, and airlines are increasingly using the trolley "Themed trolley as a way to boost their own profile  customising the design to suit ranges for niche each airline’s specific usage. and brand identity. The role of the trolley is evolving products and designer Gategroup is responding to an too. Major aircraft players such as evolving onboard environment brands are a way Airbus and others are trying out with a range of ideas for boutique airlines can boost completely new concepts for the trolleys. From fresh Illy coffee onboard revenue" galley and catering, and while it retailed at seat, to Magnum ice is likely to be a long while before creams in the Zodiac Aerospace airlines begin to embrace radical change, the trolley’s Cool Trolley, Gategroup sees the trolley as a way to role in marketing, product placement and branding is offer unique, innovative offerings certainly beginning to take hold. as well as duty free Norduyn launched a new trolley at AIX in April this shopping. The group year with a specific electronic locking mechanism has trialled dedicated designed to balance the need for security around jewellery trolleys and valuable duty free products and onboard retail sales is developing themed with crew privacy and ease of use. The company trolley ranges for niche is in partnership with Uleotech, which already products and designer provides hard- and software solutions to duty free brands, as a way airlines concessionaires and airlines, and reports positive can boost revenue. feedback on its potential. Trolleys have a key role Smart solutions are also a priority for Zodiac to play in catering and Aerospace. This year two such innovations follow retail delivery onboard. the successful introduction of the Hybrite S product Their evolution may go range in 2015. Designed to cater for the valuable largely unnoticed by onboard retail sector, the Smart Lock is an innovative passengers, onboard system with touch-key technology to prevent service providers unauthorised access to trolleys and containers and it continue to have them also automatically captures insightful data. well within their sights. •









JAY SORENSEN charts the growth in ancillary revenue

rates for airlines and what it means for the future

Y ORGANISATION, IDEAWORKSCOMPANY, published the first ancillary revenue review of top-performing airlines back in 2008. The top ten airlines generated $8.4 billion that year. Fast forward to 2015 and the top ten tally has leapt to nearly $26 billion. This group is now a billiondollar club with annual ancillary revenue from $1billion to $6.2 billion − which was top carrier United's total. Spirit Airlines topped the list for revenue share, at 43% of its total sales and was also top performer per passenger at $51.80pp. The results are based on 135 airlines reviewed, 67 revealed figures.


CONSUMER TRENDS While some mourn the passing of a simpler time when a long-haul ticket price was all-inclusive, consumer behaviour supports the popularity of lower-priced seat-only tickets. The array of choices provided by á la carte methods allows these consumers to click and pay a premium for more comfort and convenience. Ancillary revenue now

represents a safety net which determines whether low fares can coexist with airline profitability. Even with a dramatic fall in oil prices, ever-present competition requires successful airlines to be everinnovative in the quest for revenue. The potential for adding 10%, or even 43%, more revenue to the bottom line ensures ancillary revenue will continue to grow. BEST PERFORMERS It’s a logical corollary that airlines with low average fares achieve the best “percentage of total revenue” results. Spirit Airlines for example had a systemwide total revenue per passenger of a very modest $119 for 2015. Therefore, the $52 earned from ancillary revenue represents a crucial 43.4% of Spirit’s total revenue per passenger. A frugal consumer can fly Spirit at minimal expense and add optional extras such as checked bags, seat assignments, and onboard treats. Consumers have embraced this à la carte method; what else would explain Spirit’s growth from 5.5 million passengers in 2008 to nearly 18 million in 2015? onboardhospitality.com

Most of the other airlines in the top ten list deploy similar methods to encourage consumers to spend above the base fare. EMERGING TRENDS The growing market presence of Spirit, along with Allegiant and Frontier, has caught the attention of American, Delta, and United. These global leviathans are becoming unlikely practitioners by offering basic economy fares that mimic the à la carte approach. Regulators who criticise à la carte methods might pause to consider how the growing prevalence of seat-only fares is creating a new wave of deeply discounted options for consumers. The same highly-competitive environment already exists within Europe with traditional brands like British Airways and Air France offering basic economy fares to compete with the likes of easyJet and Ryanair. There is plenty of activity in the market to suggest ancillary revenue will continue to grow in total, as a percentage of airline revenue, and on a per passenger basis too. •




selling "Inflight retail is a growing area of interest for airlines who see the benefit it brings to customers as well as the opportunity it offers them to boost ancillary revenue. Niall Rooney, Inflight Retail Manager, British Airways, says: "There has certainly been a shift towards customers researching purchases before they fly. Buy before you fly online shops now gives customers the chance to make purchases well in advance of their trip."

 KLM The Dutch airline’s retail option, Shop@KLM, offers buy before you fly purchases with free delivery inflight included. The user-friendly online storefront also allows for gifts to be purchased for others for delivery inflight, a great way to surprise someone. KLM.COM

 AMERICAN AIRLINES Utilising a variety of retailers, the American Airlines online retail portal allows users to earn miles at different rates depending on the item bought. It encourages passengers to buy from a range of retail outlets not commonly found onboard. AA.COM



Virgin Atlantic offers rewards to those using the store and allows users to have deliveries made to their home as well as onboard. It also allows Flying Club members to earn four miles for every £1 spent online. The store offers duty free shopping, with products including classic items such as perfume and watches. VIRGIN-ATLANTIC.COM

The High Life shop by British Airways allows passengers to make purchases up to 12-weeks before their flight. The online store offers a wider product range than is available inflight including limited edition items such as a Concorde watch, as well as deals on a range of duty free drinks. HIGHLIFESHOP.COM onboardhospitality.com

 FINNAIR The national carrier of Finland allows prospective travellers to view its online catalogue for exclusive offers and a wider range than is available onboard. The store mainly stocks food, drink and fragrances, with a smattering of fashion and gift items completing the mix. FINNAIR.COM



Danielle Brown

Loyalty spending Danielle Brown is vp of marketing at loyalty management company, Points. Here she explains how airlines are enhancing their hospitality offering by extending the reach of their loyalty programmes

Though loyalty programmes touch just about every industry, there’s no other industry with a stronger reputation and affinity for loyalty programmes than the travel industry. Loyalty has been adopted in just about every corner of the industry since the first frequent flyer mile popped up in 1972 with United Airlines. Now, with changing consumer expectations and available technology, loyalty programmes are evolving from the simple model of “fly X miles, get X miles free” to programmes that offer a wider variety of ways to earn and redeem rewards, and enhance the entire travel experience. Now the trend is to enable travellers to use loyalty rewards to create a better experience as suits them. From avoiding lines and relaxing in airline lounges to adding luxuries or upgrades up in the air.

Pre-flight Record-breaking wait times at US airport security (TSA) has made TSA PreCheck more popular than ever and from July 1, Carlson Rezidor became the first hotel company to offer its guests the chance to zip through security by trading loyalty points for this service. Airlines are also catching on with carriers such as Alaska Airlines allowing loyalty rewards to be used for this PreCheck membership too. Long wait times mean many travellers also now prefer to arrive early, and pay for lounge admission


and services with their frequent flyer points or miles. Delta for example allows its loyalty members to purchase drinks and food in its San Francisco Delta Lounge with Delta SkyMiles instead of cash. And United allows MileagePlus members to redeem miles on items in its Newark Airport Miles Shop, including electronic gadgets, suitcases, cookbooks, power adapters, travel guides, kids toys, clothes and more. Members using traditional methods of payments even earn five miles for each dollar spent.

Inflight As airlines look to reinvent themselves and deliver a more satisfying hospitality experience beyond just the transport, many others are also looking to their already established loyalty programmes for opportunities to add this kind of value. Early this year, United Airlines began allowing travellers to redeem frequent-flyer miles for wifi on flights. While Flying Blue members are able to purchase goods such as gadgets, toiletries and luxury jewellery through Shop@ KLM, which then delivers pre-ordered online shopping directly to their flight for free. Frequent flyer miles and loyalty points are a valuable currency and as the travel industry continues to focus on creating better hospitality experiences, expanding loyalty programme utility and offering the chance to use loyalty rewards at different touch points throughout their travel journey is likely to become a key differentiator that sets programmes and service apart. •

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Tasting in Tokyo This year SAS marks its 70th anniversary. Nik Loukas, of inflightfeed.com, headed to Tokyo to discover how it adapts to local demands and evolves its inflight meal service


0 years of service is quite a feat in today’s aviation market and from early on Tokyo has been an important destination for SAS. Services began there in 1951 via Bangkok and in 1957 Tokyo was served via the polar shortcut through Anchorage. In 1971 direct services began between Copenhagen and Tokyo and today the airline serves Tokyo daily with its newlyrefurbished fleet of Airbus aircraft. Peter Lawrance is manager of meal planning and execution, onboard product and service for SAS, and I spent two days with him in Tokyo at TFK Catering Narita. Lawrance is on the road most of the year carrying out catering operational tasks across SAS’s destinations but in Tokyo he was taste testing and challenging each meal, soon to be served from Tokyo, in Business, Premium Economy and Economy. His goal is to ensure the offer stays true to the Scandinavian way of doing things and doesn’t cut corners to save costs. Strong relations and trust have also been forged between Lawrance and his Tokyo catering provider, TFK Catering.

Pictured: Peter Lawrance taste testing at TFK Catering in Narita and onboard options flying with SAS

Lawrance says: ‘’Tokyo is an important city for SAS. Scandinavia has a strong relationship with Japan on many levels and in Japan I can always be certain whatever has been agreed, will be as agreed. Everyone takes great pride in what they do.” But Japan also brings challenges, Lawrance still finds it difficult to find the right suppliers. ‘’You need to be really hands on and to physically find the products, as anyone who has tried finding anything on a Japanese-based website will understand!” he says. He’s committed to giving time and effort to finding the right products for passengers and adds: “Why import vegetables from another continent that will be left to ripen in a container ship on its way here from some giant cooperation greenhouse, when we have some fantastic produce right here in Japan onboardhospitality.com

from real farmers?” Whilst the selection ex-Tokyo may be limited and depends greatly on seasons Lawrance firmly believes that taste will always win and has, for example, selected butter, cheese and ice creams that are only made from Hokkaido milk, as the quality and clean fresh taste suits the airlines new Nordic-style cuisine.

Reflecting its roots And whilst the airline places emphasis on Japanese produce, it still ensures the service reflects its Scandinavia heritage as much as possible too. Mikkeller the Danish micro-brewery founded in 2006, created the Sky High Wit and Sky High Red Lager for SAS. In 2015 Mikkeller opened its sixth international bar which happens to be located in the Tomigaya area of Shibuya, Tokyo. Lawrance has also introduced Japanese

focus on...

Pre-order moves

travellers to Europe’s very first sake, Nøgne Ø Junmai, which is hand-brewed using traditional methods and pure local water from the countryside of Grimstad, southern Norway. “For us the fact that this product can stand proud among the best in the world is a big plus,” says Lawrance.


Since June 2015 the airline has offered In Economy, or SAS Go, Lawrance prefers a pre-order meal programme which was to add value to the experience rather redeveloped based on positive customer than items so focus is on the weight, feedback in June this year. volume and quality of the meals. He Passengers on selected flights within says: "There is no value in waste for our Europe and Scandinavia can now select passengers. Waste to me is just a product from a choice of children’s meal, breakfast, or service we bought that the passenger lunch and dinner. When quizzed about didn’t enjoy the future of pre-order SAS Go passengers Lawrance says: ‘’We receive complimentary are also starting to "There is no value in waste explore the possibility meals (but no choice) for our passengers. Waste of offering a larger and can purchase to me is just a product or and better pre-order additional drinks after service we bought that the product but the the meal service if passenger didn’t enjoy" logistics of having required. This slight change in the offer and to handle over 149 featuring quality brands different catering passengers recognise, has enabled the stations split over 1000+ flights per day airline to increase the consumption (and is quite complex and requires more purchase) of beverages onboard. planning and development. •

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MARTIN WILLMOR, VP PASSENGER GATEWAYS, DHL Supply Chain, explains how the company is evolving its airline logistics to develop rail services in the UK

AIL CATERING is a new market for DHL and one we are looking to expand from a solid customer base which includes providing services to Virgin Trains in the UK. We first expanded our onboard catering capabilities to provide services across the rail industry in 2014, and manage end-to-end supply chain services for rail providers. The business works with customers to develop new products and manage delivery onto trains. We aim to offer a wide scope of services including consultancy, final mile delivery, procurement, assembly, onboard dining, storage, waste management and product development. The west coast route from London to Glasgow, for example, services 30 million passengers a year from eight service centres across the UK.


THE CHALLENGES As passenger numbers increase, rail companies are placing even greater importance on finding ways to improve sustainability and increase efficiencies. We're working with customers in the rail industry to meet these challenges by

offering streamlined supply chain and waste management services. Unlike the aviation industry, railcatering services do not suffer from the same limitations posed by serving food at altitude. However, it is still important for rail operators to consider and plan for storage challenges. It is vital for food to maintain its freshness and for stock to be replenished quickly and efficiently. An effective logistics operation is therefore needed to ensure food can be re-stocked at stations throughout the journey. KEY TRENDS Passenger demands are driving innovation in the delivery of onboard rail catering services. Travellers are increasingly looking for a five-star experience. There is an appetite for greater food and drink choices complete with enhanced flavours and greater nutritional content. We work with our customers to redefine the customer experience by applying the latest market trends in the food-to-go arena. Passengers have become much more health conscious onboardhospitality.com

so there's a greater demand for healthy products, more variety, and information on allergens. There is also a move to reduce food waste across the board with consumption data analysis proving particularly beneficial in this area. AIR VS RAIL There are many similarities between the rail and aviation industries and lessons can be learned from, and applied to both. Similarities include changes in customer demand, an increased focus on sustainability as well as requirements for more efficient supply chain and logistics solutions. However, there are also variations in the scale of operations and the environment in which products need to be prepared. For example, logistics providers have to consider the effects of serving food at altitude when preparing products for inflight consumption. We aim to provide innovative logistics and supply chain strategies to support customers across both transport sectors. •

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packaging gets


Great packaging can make or break a product’s success. Julie Baxter takes a look at how it can also work to support the onboard passenger experience

Above from left: Packaging frames the product and has to inform, inspire and tell the product's story





here is no doubt packaging sells products. There are now colour-changing bottles popular Whether it's clever branding, bright graphics in nightclubs. Stölzle has developed an illuminated or innovative construction, packaging can bottle for Ciroc Ignite, which incorporates an LED light make or break the customer experience. in its base for maximum impact. Packaging has the power to make or break a While these might not yet be something the product’s success too. It allows suppliers to tell the onboard market is ready for, the rise of digital product's story and helps ensure it connects with the printing technology does make creative marketing consumer where it is sold. and increased personalisation a relatively simple Packaging today has to do much more than possibility for strategic onboard initiatives. just wrap something up, it has to contribute to The Alexir Partnership last year invested in excess of the customer experience, bring something to the £1 million to stay ahead of that curve, with the only marketing or to the logistics, and as it becomes digital press in the UK that can print on 600 micron more complex and expensive to create, it has to add board. It allows them to offer short-run personalised value and justify itself as an important part of the packaging ranges with names or special messages on product offering. - great for classy gifts and specific Innovation is often at the heart campaigns in runs of 1 to 50,000. "Packaging is not just Peter Hargreaves, partnership of it. So now we increasingly function or form. have tactile packaging that business development director is good to hold, or recycled at Alexir, says: “The customer Airlines need it to card reflecting an eco image reflect their marketing experience of packaging is not or even a wood effect. We and branding ideas just about the function or form. have active packaging Today airlines need it to reflect their and wider fashions that turns from one thing marketing and branding ideas and and trends too" into another, or intelligent wider fashions and trends too. They expect caterers and packaging packaging which does other jobs beyond its wrapping role. experts to make that all happen. Increasingly packaging is working to “We are in an age of dot.com companies, engage the consumer and give them a entrepreneurs who have ideas around a brand and an image, and about ways to make this unique, even personalised experience. It worked for Coca Cola with its Share successful, but with limited knowledge or a Coke campaign which became understanding of manufacturing. They are its most successful marketing campaign brand marketing companies that don’t ever, replacing the Coke branding with manufacture anything themselves, and popular names to personalise the without practical design and engineering product and encourage gift giving skills. It’s packaging experts who can through the packaging. actually manufacture the product ready And at the other end of the scale, for market and make the concepts check out the connected magnum from come to life under a commercially viable G H Mumm. When the champagne is umbrella. uncorked, a sensor links to a receiver “It’s one thing to have a great in the vendor’s audio and visual packaging idea, but quite another system, triggering an interactive sound to make it happen, especially in the and visual experience that can be onboard environment.There are a lot personalised to the celebration. of companies which have successful Or consider the Medea Vodka bottle products on the ground and want to go which has integral LED lighting and into travel but they know they need a comes pre-programmed with six packaging solution specific for the travel often-used greetings and the option market. It has to look good, add to the to personalise the message through a customer experience onboard and linked app. maximise trolley space as well as being







easy and quick for the cabin crew to handle.” There are practical trends to be addressed too. Packaging must reflect the brand but tamper evidence is increasingly important and the priority to minimise waste carries weight too. The growing importance of the buy-on-board revenue stream is also having an impact as airlines seek to stock inventory which will maximise sales. Ariane van Mancius, of Now|New|Next, says: “Packaging has to work harder than ever – it has to inspire you – you can’t taste what is inside a F&B package until you have bought it so nothing is going to persuade you to buy it other than knowledge you already have of the product or the package. The packaging has to hook you in.” She sees a strong cross over between packaging design and wider worldwide developments and says: “The travel F&B sector doesn’t operate in isolation, it has to draw on what is going on in furnishings and technology, fashion and interior design in the wider environment. It also has to give the consumer what they want, reflect something that resonates with current thinking and makes them feel comfortable.


“Currently all around the world we see images that suggest we are in chaos, but in food, beverage and packaging that isn’t happening at all, there is no chaos. International influencers on these matters are not moving apart, they are melding more together. People know there are options out there – big business, buying local, globalisation, innovative niches – but in F&B and design there is a lot of hybridity, a lot of blending and blurring of all these business cultures in very creative ways. Consumers know there is good and bad in all these elements and see that in their daily life, so when elements are drawn together creatively in a positive way, they respond to it. It’s subtle and complex but it is also inspiring.” She highlights as an example the trend towards top chefs offering comfort foods at very affordable prices and gives the example of Frites Atelier Amsterdam – which is offering a Michelin experience of fries with handmade sauces in classy ceramic pots – currently opening in 10 locations. The fries cost six euros, more than your average bag of chips, but they offer access to a Michelin experience created by twoMichelin star chef Sergio Herman, at an unheard of


accessible price. control and a ‘sexiness’ in the branding, all in one go.” This, she says, translates onboard with increasingly Among companies which have picked up on the innovative ways needed to present F&B eco imperative is deSter which is putting its focus whether it be in the art of plating or on recyclables with all boxes and lids, as well as stylishly delivering a sachet of salt. dishes and plates, made using recyclable plastic or “We have to look to the best restaurants cardboard materials. Its large range of containers and aim to translate what they offer and hinged boxes can be customised to include throughout the market, make it suit the embossed logo, colours and textures to suit the wider consumer and onboard setting marketing message. based on the budget available,” she adds. Meanwhile WK Thomas is working with sugar Paul Garner, MD at packaging designers cane fibres. The company has incorporated 3 Monkey Design, agrees: “It is no longer advanced technology which, it claims, enough for packaging designers to makes its hot food dish the first moisture offer up plain white box samples. We and heat resistant product that is truly have to present packaging as a finished 100% degradable. The Eco Heat Tray can item fully imagined for the market. We be disposed of with food waste providing work to create and translate a client’s significant operational efficiencies. brand and evolve brand extensions and Conventional polyester lidding film can are creating the packaging as a key part be used to seal the dish to ensure it stays of a wider process. From brand intact through the supply chain. "Passengers want new A new range of 'Revive' clear pots concept through market research to brand creation, image, name and and exciting ways to has also been developed to let the marketing, the packaging is integral experience food and food itself do the talking. Versatile to taking the product to market.” for a range of products from they enjoy getting Stuart Logan at Easysnap also yoghurts and salads to cold pasta involved and adding dishes, the pots come in high clarity agrees: “Packaging is the window the finishing touches RPET material in four sizes from to the consumer's heart. Marketing initiatives used in packaging can 175ml to 425ml with clip-on lids. to a meal" trigger the consumer’s senses along Interpretations vary but the the journey of the meal. Passengers want new and focus is clear: packaging has to work harder and exciting ways to experience food and they enjoy increasingly, across the onboard offer, it is. • getting involved and adding the finishing touches to a meal themselves.” The eco-friendly trend is also driving developments he says. “As the market develops, we aim to offer biodegradable products and to align ourselves with the environment as well as market needs.” The Easysnap packaging technology has been well received in the travel sector and the portfolio has expanded to offer airline-sized portions suitable for all cabins, including for Peruzzi coffee syrups, jamjarjam, Luv Ketchup, soya sauce and Marinelli's olive oils. Logan adds: “The travel sector’s demand for a core range of 'commodity' products available in single dosage, portion controlled and with easy-to-handle packaging. The increase in demand is driven by the product’s highly-advanced packaging technology which offers customers a unique product interaction while also allowing a strong opportunity for portion



Facing page: Picnic theme packaging from Haywood & Padgett Joe&Steph's eyecatching orange offer; and TenAcre's packs which tell a story.This page: Easysnap's new product brings truffle oils onboard; and Boxer Chips successfully packaged for onboard

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Culinary innovation

The call of the sea Ariane van Mancius, of NowNewNext, recently joined chefs and innovators on an outing with a seaweed fisherman and discovered this impressive natural product's growing credentials


n the never-ending quest for innovation in food and for new reliable, sustainable ingredients, seaweed is emerging as a rising star. A promising long-term, sustainable source of protein, part of its appeal is the large number and wide variety of benefits associated with the product and the way it is grown. Fast growing and with no need to use scarce agricultural land, it is a plant species which has evolved over billions of years to be rich in proteins, vitamins and oils, and is a good source of iodine and antioxidants. The simplest of one-cell plants, seaweed converts light energy into eatable energy, contains no saturated fatty acids but a lot of dietary fibre, vitamins and minerals. Long a staple in East-Asia, where the most often-eaten seaweeds and algae are Nori, laver, wakama and spirulina, seaweeds have come to the fore in Europe in sushi and other East-Asian dishes. New uses are being explored and its popularity among chefs as an ingredient is growing, not least because it is suitable for all special diets; vegan, vegetarian, lactose-free, gluten-free, rich in protein, low in carbohydrates.

Seaweed onboard Asked how they view the potential of seaweed in the onboard environment, chefs on my trip highlighted ideas

which use it dried, or dried and then revived; added as a garnish; or used in combination with fish. The fact that it is easy to preserve and compact adds to its appeal for catering on the move and the choice of seaweed varieties ensures it brings added interest to the plate. Among those being harvested for commercial use are wakame, sea lettuce, red horned seaweed, dulse, sea oak, laver, Irish moss, codium, Japanese berries and fishing wire seaweed, so-called because it looks like a jumble of fishing line!

Seaweed ale Seaweed is being used in medicines and cosmetics and can even be used to make ale. Williams Bros Brewing Co in Scotland has a Kelpie Seaweed Ale - bitter-sweet and slightly salty, brewed with a little hint of chocolate which comes from the use of dulse. onboardhospitality.com

Seaweed pasta Seamore Food’s founder, Willem Sodderland, mistook seaweed for pasta, and loved the experience so much he decided to fool the rest of the world too. The I Sea Pasta range looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland. High in goodness and low in calories it has onboard potential not least because it can be stored for three months and contains no allergens. Sodderland says: “Seaweed really is a sustainable food source of the future with Profile

Ariane van Mancius has worked in marketing innovation for 15 years. She deals with over 150 airlines and is passionate about translating trends into products. nownewnext.nl


many culinary possibilities.” The company also offers seaweed snack options and is looking to expand its range

snack offerings, and even big businesses such as Pret a Manger and Pringles are getting in on the act.

Seaweed seasonings

Seaweed served up

Mara Seaweed is making its mark with a range of seasonings created from shony, dulse and kombu seaweeds and is picking up for foodie awards and chef recommendations all over the place.

And to serve it all up, how about disposable organic tableware made out of seaweed? It's suitably light for the aviation market and designed by Amber Sophie van Dillen.

Seaweed snacks

Seaweed in action

Seaweed snacks are fast putting up a challenge in the snacking aisle of supermarkets too, as a healthy alternative to crisps. Itsu, Oceans Halo, GimMe Health Foods, Inspiral and Spanish brand Porto Muinos are among those with seaweed

Toine Wilke, founder of Allsea, a company specialising in seaweed, brands himself ‘Seaweedman’ (Seaweedman. nl) He says: “After eating seaweed as a surfer and an internship at the world’s largest seaweed company, plus reading hundreds of scientific papers

Pictured: Gathering seaweed with Rungis; seaweed Pringles and Toine Wilke, the self-styled seaweedman

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on seaweed and health, I know now: Seaweed is our future food. Every day I show people how amazing is it to add a few grams of seaweed to their daily dishes. I have done scientific research on seaweed, which won an important award in the food industry, and now I just want everyone to 'sea the future', and long for a daily dose of vitamin sea, like me!” •

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Steve Osborn

Enter the robot chefs Food innovation specialist, Steve Osborn, of The Aurora Ceres Partnership, turns the spotlight onto automation as a way to boost onboard catering productivity

The enormity of the mass catering task for airlines, rail, ferry and cruise is immense. Travellers expect to be fed and expect the food to be good. Increasingly passengers also expect variety, and with rising passenger numbers and increasing labour costs, there is an ever-growing pressure on the onboard food sector to improve catering productivity to control costs, deliver value and ensure quality as well as choice.

robots are not alien in food production facilities, the F&B sector accounts for less than 10% of the number installed in automotive sector. With the food and beverage sector at such low levels of commitment and such an important economic contributor, robotics must become part of the vision for the future factory. Travel sector catering operations are typically more akin to banquet catering than food manufacturing to ensure that variety and plated quality is achieved. It therefore provides a perfect opportunity to adopt modernisation Food Manufacturing 4.0 and futuristic concepts such as robotics and Industry is moving interconnected responsive into a fourth industrial systems which can aid a "It seems the case for revolution, known as Food shift to automated batch automation in the food and cooking, leading to the Manufacturing 4.0 as it drink sector is clear, it’s time efficient preparation of relates to F&B, which will to sit up and listen" see the exploitation of multiple products at the ‘Internet of Things’ to the same time, through connect the supply chain and create effective optimised batch scheduling and real time data and responsive feedback from the consumer to analysis. manufacturing. In doing so, the opportunity to APRIL the Robotic Chef challenge the way food is UK-based OAL and the University of Lincoln produced arises. are undertaking what might be considered a And specifically transformative, if not disruptive development, the introduction of robotics into the with the APRIL robotic chef. APRIL (APRILRobot. preparation and com ) is challenging the way food production lines are designed, moving away from cooking of food. ‘traditional’ linear continuous production, where Robots have high volume and limited flexibility have been the been relative watch words. APRIL is set to deliver a system that common introduces a return to flexible batch systems, but place for many years in with intelligent and integrated scheduling that optimizes production, improves efficiency and in manufacturing, doing so enhances productivity. with the Forecasts suggest the food and drink sector automotive would be one of the primary sectors to benefit sector accounting from investment in robotics with productivity for 40% of all improvements of 25% by 2025. It seems the case robots sold. for automation in the food and drink sector is However, whilst clear, it’s time to sit up and listen. picking, packing Steve.osborn@auroraceres.co.uk • and palletising onboardhospitality.com

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Italian chic Alitalia is regaining its reputation for offering one of Europe's more glamorous and enjoyable onboard experiences. Jeremy Clark discovered how


ubrey Tiedt, chief customer officer at Alitalia, exudes chic and is perhaps just what you’d expect of an airline with a long history of glamour and roots in Italy’s fashionfocused culture. But beneath her flawless exterior resides a woman of conviction and forthright determination fixed on solving problems and delivering top-ofthe-range customer service. For years, Alitalia has been in the news for all the wrong reasons – having faced bankruptcy and rescue deals. But since Etihad Airways took a 49% stake, it has had a makeover and a turnaround has begun, thanks in no small part to Tiedt. She joined the Italian airline at the start of 2015 with previous experience from Etihad Airways, Royal Jet and Gulf Air, and has been on a mission to develop a customer-focused culture to support the launch of a new brand and livery, and updated onboard products and service. She’s been rolling out bespoke customer excellence training to nearly 5,000 customer-facing staff with the goal of not just making radical changes to the aesthetics but of changing the culture too. Her challenge was to re-educate more than 3600 crew and 1600 airport staff into understanding the real value of customerbased service, and to do this Tiedt established a dedicated training academy based at Alitalia's HQ in Rome (now also offered to external organisations) and tackled the turnaround challenge by getting the airline to face facts. Before the project, customer service was Pictured: Alitalia's new-look uniforms and 'can-do' creative culture is helping turn its fortunes around

"operationally driven" and had "a wealth of forgotten experience" she explains. "Alitalia had a very long and glamorous past but none of this past experience and value was being put to any use." She turned attention onto Alitalia’s guests’ needs: reliability, flexibility, a seamless travel experience, and a personal touch. The Training Academy instils these ethics and gives staff a sense of their own value to themselves, their guests and the company. New training programmes were designed, workshops were set up and new talents were discovered. The “INSIEME” was established, a leadership forum to encourage staff to step up and show their talents, empowering them to think creatively on how to improve service. “The result was a return to confidence,” says Tiedt. And this coincided with onboardhospitality.com

new interiors for the aircraft, revamped lounges, new uniforms for crew and an enhanced service delivery concept. And for the first time since 1969 a subtle enhancement to the “A” on the livery. The combination of all these initiatives seems to be paying off, as for the first time in a long while, Alitalia posted a profit in its recent quarter. It's the hospitality that makes or breaks an airline in the eyes of most passengers and all the signs are that under Tiedt’s direction Alitalia will quickly regain its title as one of Europe’s more glamorous and enjoyable experiences. • Did you know?

Alitalia’s name derives from an Italian combination of the words ali (wings), and Italia (Italy) and it first began operations in 1947.


Onboard Innovators

Rude Health Onboard Hospitality is looking for new and innovative players pushing their product onboard. Check out our latest discovery, determined to keep us healthy as we travel Everyone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard. We’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces of onboard, tomorrow. So if you're making your way into the onboard market, get in touch and we’ll spread the word, champion the cause and watch your business as it heads sky high.

Innovator of the month Rude Health is a UK-based food and drinks company co-founded by husband and wife team Nick and Camilla Barnard. They lead a small and proudly outspoken team which isn't afraid of standing up for real, honest food, and the name Rude Health came from combining ‘Rude’, which represents the couple's outspoken nature, with ‘Health’, which reflects their dedication to making healthy foods. The phrase, ‘to be in Rude Health' comes from the word ‘ruddy’, ie

being rosy cheeked from being outdoors or from running, which fits their lifestyle thinking too. The company started out producing museli and granola, light cereals and porridge, and has progressed into snack bars (including what it claims to be the world's first vegetable bars), crackers and dairy-free drinks, plus oat smoothies. It uses the kind of ingredients you’d find in a domestic kitchen – nothing artificial, nothing refined – and sources ingredients from fields, orchards and vines only, so no thickeners, preservatives, colourings, flavourings or other additives. The recipe planners use 'clean' ingredients, meaning no refined sugars and no GM. Already successful in retail, Rude Health is now targeting the on-the-move sector with a range of mini packs, plus the snack bars and mini crackers. It will also launch porridge pots in November and a mini almond drink by the end of the year. Newest to the range is a sweet potato onboardhospitality.com

and cacao bar which joins a snack bar selection which also includes beetroot, pumpkin and peanut flavours. A new cashew drink is making its debut in the repertoire of unsweetened, organic and dairy-free alternatives. Other editions include almond, hazelnut, coconut and brown rice drinks. Cacao and vanilla granola is new to the cereal range and buckwheat and chia crackers are the latest savoury snack, now sitting alongside rice, corn, oat and spelt, and brown rice crackers – the first two of which are available in mini packs. Camilla Barnard says: “For the last 10 years we’ve been making healthy eating exciting. We believe that good food is food that combines taste and health. Healthy food shouldn’t be about being worthy but about giving you the energy you need to live life to the full and that is true with all of our food and drinks." Send your innovator ideas to: julie.baxter@onboardhospitality.com •

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entertainment & connectivity SEE YOU THERE?



Richard Williams looks forward to hearing your news and seeing you in Singapore, at the October shows

GEE becomes one of the world's largest providers of satellitebased connectivity and media

Don't miss our dedicated onboard entertainment & connectivity supplement


Singapore's trio ready for business THOUSANDS of visitors are expected to attend Aircraft Interiors Expo Asia at Singapore’s Marina Bay Sands on October 25-27 2016. This year, AIX Asia is co-located with the APEX EXPO and FTE Asia Expo, with over 150 exhibitors collectively creating the largest event across Asia. The show is designed to meet the needs of airlines and suppliers specialising in cabin interiors, IFEC systems and equipment, plus end-to-end passenger technology from pre-travel and check-in, to inflight and arrivals. Representatives of more than 100 airlines are expected to visit the show, including senior managers and directors responsible for cabin interiors, passenger comfort and onboard services from major scheduled, low-cost and charter airlines. The decision to co-locate APEX and AIX Asia is designed to benefit the industry as a whole. Reed Exhibitions is moving its AIX Americas event to Singapore for October 2016 and re-naming it AIX Asia. Both APEX EXPO and AIX Americas will return to the USA in 2017. Joe Leader, APEX ceo, said: “Both APEX and Reed Exhibitions have a history of incredibly successful events, so this collaboration will be a win-win for our

industry as a whole. We are enthused that APEX will gain more members through our collaboration efforts to advance the passenger experience.” Katie Murphy, senior exhibition director at Reed Exhibitions, added: “Following feedback from our exhibitors and airline attendees, we are delighted to be co-locating AIX Asia alongside APEX EXPO. This provides a great opportunity to bring the industry together and we are looking forward to a fantastic show in Singapore.” The day before the show, APEX will onboardhospitality.com

hold its Passenger Experience Conference sharing information and news about developments in services and technology. After a keynote speech, general educational sessions will be held on key passenger experience issues. Breakout sessions follow on particular issues around IFEC, ancillary revenue, passenger comfort, and food and drink onboard. This event is sponsored this year by ViaSat, Phitek, Global Eagle Entertainment and Encore Inflight. apex.aero; futuretravelexperience.com; aircraftinteriorsexpoasia.com



Strong order book for Gogo

SmartSky promises to optimise inflight 4G A NEW air-to-ground (ATG) network specifically designed for aircraft use promises to revolutionise the connectivity market. The SmartSky 4G network takes flight later this year, with the US nationwide network rolling out in 2017. SmartSky achieves optimum performance by taking a new approach to high-bandwidth aircraft connectivity. Patented 4G beamforming technology delivers a signal that locks onto each aircraft. This minimises the slow speeds

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ENTER NOW onboardhospitality.com

caused by spectrum sharing, which is currently a problem on the more highdensity flight routes. SmartSky 4G uses 60 MHz of spectrum – 20 times the current industry ATG standard of 3MHz. It also installs equipment on existing cell towers rather than satellites. This enables real-time, twoway communications without satellites’ latency – a bonus, especially in the cockpit. The ground-based architecture allows for scalability, since adding focused capacity across targeted flight routes is easy and cost effective. “SmartSky 4G opens up full-throttle, unrestricted access to the web for aviation,” comments SmartSky Networks president Ryan Stone. “We offer an excellent, value-priced and much-needed new connectivity solution for airlines, whether it is to augment their satellite service and use least-cost routing to likely save a million dollars or more over 10 years, or as a standalone option.” smartskynetworks.com onboardhospitality.com

Gogo has revised its estimates for installation of its 2Ku connectivity service for aircraft and now expects installations to reach 75-100 this year, with 350-450 in 2017. Gogo aims to do 750 installations a year. Michael Small, ceo, reports the service is performing well. It is now up and flying across three airline partners – Aeromexico, Delta and Virgin Atlantic, and is installed on 12 aircraft. A recent software upgrade has doubled throughput to the onboard seat, and 100Mbps is expected by 2017. Six STCs are now in place for installation on aircraft including Boeing 737-800, Airbus A319, A330 and A340. Recent new deals with IAG (British Airways, Iberia, Aer Lingus) and American Airlines have been announced. gogoair.com

Virgin adds live TV CUSTOMERS travelling with Virgin Atlantic can now tune in to live television onboard its Boeing 787 Dreamliners, thanks to a partnership with Panasonic Avionics and IMG. The new service initially offers three channels - Sport 24 for all the live sporting action from around the world, plus news channels BBC World News and CNN International for breaking news around the clock. Sport 24 showed action from the Rio 2016 Olympics Games and will also give access to Premier League, NFL, UEFA Champions League, NBA, Tennis Grand Slams, Bundesliga, Formula 1, Golf Majors, MotoGP, and the Ryder Cup. panasonic.aero



Global Eagle acquisition boosts land and sea cover GLOBAL EAGLE ENTERTAINMENT (GEE) has completed its acquisition of Emerging Markets Communications (EMC), a communications services provider which specialises in supplying the maritime and remote land markets. GEE thus becomes one of the world's largest providers of satellite-based connectivity and media to the fast-growing global mobility market. Benefits to GEE include an increased portfolio of products, including global connectivity, media content in 47 languages, live television, travel and entertainment apps, user interface platforms, and data tools; a global sales force in mobility markets; a satellite and ground-based network infrastructure providing connectivity across multiple frequency bands worldwide; a diversified international revenue base of over 400 customers; engineering, technical and managerial resources for new product development, programme management,

product maintenance, and field support. Savings are expected to come from economies of scale and network efficiencies, optimising bandwidth costs through better use of capacity. "This is a transformational acquisition for us and our industry," commented GEE ceo Dave Davis. "The combination of GEE and EMC enables us to provide our customers with a breadth of products and services unmatched in the markets we serve, whether in the air, at sea, or on land.” geemedia.com

Gore targets IFEC sector IN RESPONSE to advances in airborne networks and passenger demand, innovation technology company W. L. Gore & Associates has added new products into its range of cables for the IFEC industry. These include Aerospace USB 3.1 cables, which carry more data for faster IFE content uploads and downloads. These provide reliable signal integrity for high-speed data transmission up to 10 gigabits over longer distances. In addition, they support power management from 9-32V

systems to allow passengers to charge their devices quickly and easily. They have also developed their Aerospace HDMI 2.0 cable to provide a higher resolution, enabling passengers to experience IFE in high definition. They claim to deliver excellent signal integrity for high-speed data transmission up to 18 Gigabits per second (Gbps) over longer distances. They also maintain stable performance in challenging aerospace environments. gore.com/electronics onboardhospitality.com

Tech Talk with… Jubi Prasetyo, General manager, Garuda Indonesia UK & Ireland TELL US ABOUT YOUR ENTERTAINMENT AND CONNECTIVITY OFFER Every passenger has a screen and can enjoy seatback IFE, and wifi is also available on B777-300ER and selected A330 aircraft. HOW DID YOU DECIDE ON THIS LEVEL OF OFFERING? Since 2009 we have offered IFE even on our narrow-body, making us the pioneering aircraft for IFE on narrow-body in Asia. This shows our commitment. WHAT CONTENT ARE YOU OFFERING? Movies (Hollywood, International, Indonesian), music, games, apps (inflight magazine, shop, travel info, meal menu, etc.), Live TV (only on B777). WHAT SUPPLIERS ARE YOU USING? HOW DID YOU DECIDE? We use Global Eagle Entertainment for content, and Panasonic for the inflight entertainment system. We use the OnAir system from SITAONAIR for wifi. We choose the best practice providers with the most experience in their area. IS IFEC A PROFIT CENTRE FOR YOU? The IFE service is free for all passengers. While we charge a fee for connectivity, the IFEC services are extremely competitive. DO YOU HAVE ANY UPGRADE PLANS? Technology is changing and advancing all the time, and inevitably, it raises the bar of passenger expectation. An airline must continue to upgrade its service, to compete long term. HOW DO YOU SEE THE FUTURE? IFEC will always be an important service, and airlines will always try to provide better experiences for their customers.



The world view We're going global every day by going social. Meet us in the virtual world via Twitter and Linked In. Here's just some of digital chat you may have missed... Follow us for more: @OBHMagazine and Linkedin.com

Telling it straight...





Canadian company Bombardier is now building aircraft with bigger seats to accommodate the expanding waistlines of passengers! The CS100 plane features 47cm-wide window and aisle seats, as well as middle seats that are 48cm wide. This compares to the Airbus A319 (46cm) or the Boeing 737 (44cm), although all manufacturers are now looking to adjust their dimensions to better suit the larger average size of the passengers. The first CS100 aircraft entered service with SWISS this summer and this aircraft type will gradually replace its Avro RJ100 fleet. @Bombardier; @FlySWISS

Racket Group, is celebrating its 125th anniversary this year. Throughout all those years it has been owned and operated by one family - the Hoaglands, now in its sixth generation. It has gone from being an outfitting business serving pioneers on the Oregon and Santa Fe trails, to a dedicated travel industry supplier, and is a stand-out survivor. Did you know its very name harks back to its origins? Outfitter supply wagons clanged loudly with the pots and pans they carried, earning them the name “The Racket Man”. Learn more about this historic story on our blog: onboardhospitality.com

The secrets of inflight food service will be revealed with a new documentary film from regular Onboard Hospitality contributor and founder of inflightfeed. com, Nik Loukas. Filming has already started for Inflight Food Trip, which will be a full-length documentary on the challenges of airline catering, due to air in 2017. The film is being crowdfunded via Indiegogo and Loukas has secured agreements to go behind the scenes with some of the world’s biggest airlines including Air Baltic, SAS and Air France, and inflight caterers. @InflightFeed

UK-based LCC, easyJet, has experienced first-hand the power of celebrity 'endorsement' with a dramatic increase in onboard sales of its paprika Pringles after former Prime Minister David Cameron was spotted devouring the snack onboard an easyJet flight last summer. Sales are 30% up year-on-year since the publicity. Other onboard sales trends show the croque monsieur is now more popular than a bacon butty and that Brits bought more tea and confectionery onboard than any other group of European travellers. @easyJet




...Making them smile

USA & Asia



Getting social

Are you catering for pets? It seems you should be. Recent research shows the prospect of putting a pooch into kennels is proving too much and more dog owners are deciding on a 'holidog', choosing an option the pet can enjoy too. Travel companies are responding as well. New York’s JFK Airport has added a new bathroom for furry, fourlegged passengers – a 'pet relief facility'– and ANA trialled dog flights which sold out in two days. Magnus Aviation, a private jet business, says nearly 12,000 pets have boarded its flights this year. @FlyANA_ official; @StenaLineUKIE; @MagnusAviation

Australia’s national carrier, Qantas, threw its weight behind Aussie athletes with a limited edition Australian Olympic-themed version of its iconic pyjamas. In the lead up to the Rio 2016 Olympic Games, Qantas switched to a patriotic green and gold pyjama set featuring a gold kangaroo on the shirt front and a hashtag #RoadToRio on the back across key international routes. British Airways also got into the Olympic mood by repainting – in gold – the nose cone of the jumbo jet used to transport the successful Team GB back from the Games. @Qantas @British_Airways

If you're looking for some luxuryladen catering to add to your onboard mix, check out research from Irish lottery company, Lottoland, which tracked down the most expensive F&B items around the world. Water came out tops with the Acqua Di Cristallo Tributo a Modigliani (Mexico) – a glass water bottle covered in 24 karat gold – coming in at a cool £41,335 per 750ml bottle; while a chocolate dessert egg with champagne jelly, edible gold leaf, Champagne caviar and a two-carat diamond was found being served in a UK country house hotel for a tasty £24,115. Crazy or what?! @Lottoland_IE

British Airways is hoping to raise its profile in the 'sharing' world of social media with a new photo app which allows its pilots to create souvenir cockpit pictures from their passengers. Denise Van Outen was the first to be ‘sn-apped’ and now all BA's 4,000 pilots have the ‘View From The Flight Deck’ app on their iPads to take sharable photos of customers visiting the cockpit before take-off or after landing. The app automatically sends the photo, with facts from the flight, to customers so they have an instant and sharable cockpit selfie. @British_Airways




Rail exhibition extends its reach onboard InnoTrans, the International Trade Fair for Transport Technology, takes place every two years in the same location, with more than 2,800 exhibitors in 41 exhibition halls. Trade visitors from 146 countries and all segments of the industry flocked to the to Innotrans 2014, and this year will see an increase in exhibitors focused on the onboard experience. The event kicks off with an Opening Ceremony for over 1,000 guests invited from the business, political and media communities. The show is sub-divided into five segments: Railway Technology, Railway Infrastructure, Public Transport, Interiors, and Tunnel Construction. A separate thematic area in the Interiors section covers catering and comfort services, with companies including Kaelis, LSG Group and Newrest in attendance. This will cover trolleys and carts, tableware, headphones, textiles and amenities, as well as F&B. Kaelis ceo, Federico Heitz, said: "We are already a key supplier in European rail and aim to consolidate our brand in this sector. We will showcase an innovative range to improve the rail travel experience and will be launching a new Rotable High Temperature casserole that can be used by both airline and rail caterers". Alongside the trade show is the InnoTrans Convention, giving the rail transport technology world the chance to meet and exchange ideas and delegates the chance to see high-profile panel discussions and expert talks on trends and developments The convention includes the Dialog Forum, organised by big names including the Association of the Europea Rail Industry with What: Innotrans Where: Messe Berlin When: September 20-23


the theme of digitalisation for 2016. A Rail Leaders’ Summit, gives transport ministers and chief executives opportunities to exchange ideas. This year the topic is 'Innovation in the digital age,' looking at the challenges of the future. Similarly looking forward, the Future Mobility Park offers visitors the opportunity to engage with tomorrow’s mobility concepts. It is the central platform for innovative, visionary mass mobility, with the creators of future concepts on-hand to present their ideas. innotrans.de

Look out for…

• Take some time out from the hustle and bustle of the fair to enjoy Bavarian specialities at the Oktoberfest test, where you can also hold events

• The Outdoor Display area has everything from tank wagons to high-speed trains on show, all displayed on 3,500 metres of track

• New for 2016 is the Bus Display, offering vehicle manufacturers the chance to exhibit buses on a static display area


September 4-6 Speciality & Fine Food & Speciality Chocolate Fair Olympia, London specialityandfinefoodfairs. co.uk ------September 8-9 World Low Cost Airlines Congress 2016 Business Design Centre, London terrapinn.com ------September 19-21 IFSA Expo McCormick Place Convention Centre, Chicago, USA ifsa.net.com ------September 20-23 International Trade Fair for Transport Technology Messe Berlin innotrans.com ------September 21-22 lunch! Business Design Centre London lunchshow.co.uk

New for 2017


Exhibit at the leading global event for travel catering, onboard retail and passenger comfort

Meet 150+ unique Airlines & Rail Operators

Network with 750 Airline & Rail Buyers

Showcase your products to a global audience

Discounted packages for new exhibitors

To enquire about booking a stand

worldtravelcateringexpo.com/contact-us Co-Located with:

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Alternativ e Ener gy



Inspirational ideas for fine food and chocolate This trade-only fair is great for buyers looking to discover new innovation, trends and inspiration in the world of fine food and drink. More than 850 food and drink producers will be showcasing their latest products on the show floor and there is a Small Producer Village to help fledgling or boutique companies stand out from the crowd. Running alongside this show is the Speciality Chocolate Fair, the UK's only dedicated trade event for fine and artisan chocolate. The line-up of this show within a show will feature more than 70 premium producers. As well as the thousands of products, both fairs will feature a host of exciting events and attractions. Fine Food Live is a demonstration What: Speciality & Fine Food Fair Where: Olympia, London When: September 4-6

theatre hosted by Ugo Food Group’s Head of Food, Steve Walpole and features an exciting line up of top chefs, all demonstrating their cooking skills to inspire and inform. Themes this year include clean living and menu development and trends. Highlights include James Strawbridge of the Posh Pastry Company identifying regional food trends, a showcase of foods from the Lombardy region of Italy and Master Chef finalist Emma Spitzer on ‘Convenience at its Best’. Speciality Chocolate Live will be hosted by Marc Demarquette, founder of Demarquette Fine Chocolates and presenters include event manager at Rococo Chocolates, Sam Smallman; executive pastry chef at The Langham hotel in London, Cherish Finden; and co-founder of The Academy of Chocolate, Marie-Pierre Moine. specialityandfinefoodfairs.co.uk Look out for…

• The Small Business Forum, for seminars and talks from industry experts • The Innovation Zone and Pitching Stage, a onestop location to discover new products • The 2016 Great Taste Awards, winners will be announced at the Great Taste Deli

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CALENDAR October 2-7 TFWA - The Duty Free and Travel Retail Global Summit, Cannes, France tfwa.com ------October 24-27 APEX, AIX and FTE Asia Expo 2016. Marina Bay Sands, Singapore apex.aero; aircraftinteriorsasia.com; futuretravelexperience.com ------November 7-9 Seafex Middle East, Yummex Middle East, The Speciality Food Festival Dubai World Trade Centre seafexme.com; speciality.ae; yummex-me.com



Seafex, Yummex and The Speciality Food Festival prepare to impress in Dubai Visit three different shows in one location: Yummex Middle East is the largest event for sweets and snacks in the MENA region; Seafex is the region’s largest trade fair covering the seafood industry; and The Speciality Food Festival is the region’s only event dedicated to the gourmet food and drink market. Yummex is split into several areas, covering cocoa and chocolate, sugar confectionery, biscuits, snacks foods, savoury snacks and readyto-eat fruit and vegetable snacks. What: A trio of food shows Where: Dubai World Trade Centre When: November 7-9

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Fish, molluscs and crustaceans; fresh, frozen, live and canned, Seafex has it all. There will be more than 200 seafood specialists attending in Dubai, with products from over 30 countries. New countries participating this year include Chile, Greece, Korea, Lebanon, Peru, the Philippines, Taiwan and USA. Meanwhile, there will be a marked Italian influence at The Speciality Food Festival, with events including the Risotto World Contest, the Pasta Premier League, the Pizza World Summit and the Espresso Summit. For Middle East purists there is also the Global Date Market a chance to sample the best the ME produces. seafexme.com; yummex-me.com; speciality.ae

13/05/2016 15:46

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Onboard Hospitality 68 September/October 2016  

The hub for news, views and top trends in travel Hospitality. This edition: Onboard special meals, culinary trends and innovation, Textiles,...

Onboard Hospitality 68 September/October 2016  

The hub for news, views and top trends in travel Hospitality. This edition: Onboard special meals, culinary trends and innovation, Textiles,...