ONBOARD HOSPITALITY � ISSUE 80 � SEPTEMBER/OCTOBER 2019
SEPTEMBER/OCTOBER 2019 ISSUE 80
New order Reinventing the passenger experience and evolving best practice
U.S. FOOD TRENDS IFSA EXPO PREVIEW FTE ASIA EXPO PREVIEW SUSTAINABILITY UPDATES
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SEPTEMBER/OCTOBER / 03
Inside this issue...
Open for 2020 entries 16 18 21
In conversation with... Sarah Klatt-Walsh Mentoring: Recruiting well Mentoring awards: Anaik
ENTERTAINMENT & CONNECTIVITY 68 71 72
Beer: Raising the bar Take your pick: Alcohol free Coffee: Full of beans How to... diversify into drinks
DESIGN & INNOVATION 83
BEVERAGE 54 59 60 65
85 87 88 91 93 94 97
IFSA/APEX/AIX, L.A. Forum-Asia, FTE Asia Expo
Onboard Tech Innovation: Our latest supplement How to... aid sleeep Focus on: Wireless listening
FOOD U.S. food trends: Making America great 42 In conversation with... Michael Weinman on U.S rail 44 Opinion: free-from champion 47 How to... cater a new region 49 In conversation... with Delta Air Lines 50 Learning from history: Pullman's catering legacy 52 Opinion: F&B startup revolution
YOUR EXPOS PREVIEWED...
Private jet catering: Food for thought How to... seal in style Take your pick: Seaweed snacks Opinion: Rob Britton In conversation... with En Route How to... ensure satisfaction Focus on: FORMIA Cabin Concepts: Air Tahiti Nui How to... rethink U.S. service
WELLBEING 100 Crew clothing: Wear it well 104 In conversation... with Wessco 107 How to... dress sustainably 109 Take your pick: Hydration
112 Signage: Vital signs 117 Take your pick: Healthy rail catering 119 Focus on: Immfly
08 Industry Update / 32 In Debate / 111 New Arrivals: We Love Cake / 122 Galley Gossip / 124 Global Perspective
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WELCOME / 05 EDITORIAL EDITOR Julie Baxter email@example.com JOURNALISTS Jessica Pook, Sasha Woods & April Waterston
Make a difference
CONTRIBUTORS Roger Williams & Richard Williams
veryone has their own priorities when heading to a conference or exhibition, and as a journalist with roots in news reporting, mine is primarily a quest for the new and the unexpected.
CONTRIBUTING EDITORS Laura Gelder, Andy Hoskins, Jo Austin (For Taste of Travel enquiries: firstname.lastname@example.org) EDITORIAL DIRECTOR Steve Hartridge
Sue Williams email@example.com
But, as editor of your leading trade publication, it is also increasingly obvious to me that the media has a responsibility to help drive thought-leadership and create space for industry wide rethinks and the sharing of best practice – all of which goes way beyond an eye-catching headline or a sexy slogan. Nowhere has this become more obvious than within our industry's current hot debate on sustainability. As a business and as individuals, the Onboard Hospitality team is eager to lend the oxygen of publicity to this topic and help progress the debate, so we are pleased to be part of the Sustainability Summits being hosted by Monty's Bakehouse next month (page 9); sustainablity sessions in collaboration with SPIRIANT at our Onboard Hospitality Forum - Asia in November (page 75); and through categories in our annual awards (page 14). This will clearly be the key topic at APEX/IFSA in L.A too, and beyond. Consider us partners in Cabin Concept of the mission. Only by sharing ideas, the Year challenges and successes can we hope 2020 to make the difference that is needed.
ASSOCIATE PUBLISHER Craig McQuinn firstname.lastname@example.org
DESIGN & PRODUCTION SENIOR DESIGNER Louisa Horton DESIGNERS Ross Clifford, Zoe Tarrant and Caitlan Francis
Julie Baxter EDITOR Onboard Hospitality
PRODUCTION & STUDIO MANAGER Clare Hunter PRODUCTION ADMINISTRATOR Steve Hunter
BMI PUBLISHING MANAGING DIRECTOR Matt Bonner CEO Martin Steady SUBSCRIPTIONS Kay Fisher email@example.com (PRINT) ISSN 2046-2042. ©BMI PUBLISHING LTD 2019. ONBOARD HOSPITALITY IS PUBLISHED BY BMI PUBLISHING LTD: SUFFOLK HOUSE, GEORGE STREET, CROYDON, SURREY, CR9 1SR, UK. T: 020 8649 7233 E: ENQUIRIES@BMIPUBLISHING.CO.UK BMIPUBLISHING.CO.UK WHILE EVERY EFFORT IS MADE TO ENSURE ACCURACY, BMI PUBLISHING LTD CANNOT BE HELD RESPONSIBLE FOR ANY ERRORS OR OMISSIONS. COVER IMAGE: ISTOCKPHOTO.COM Regularly read in over 70 countries worldwide and mailed to our 15,000+ international database. Read this magazine in digital form, share it virtually or subscribe. If you are looking for a supplier or caterer, check out onboardhospitality.com/finder
It's good to talk...
Get yourself connected online @OBHMagazine �Onboard Hospitality at linkedin.com onboardhospitality.com
BE A WINNER
Look out for our latest Onboard Tech Innovations supplement
The 2020 Onboard Hospitality Awards open for entries on September 1, 2019 with a prestigious new Cabin Concept category launched this year. Contact: Sue Williams
Make a date with our Onboard Hospitality Forum- Asia at FTE Asia EXPO for networking and inspiring speakers. November 12-13. Contact: Craig McQuinn
SEE YOU IN L.A.
Sue Williams, Julie Baxter and our newest team member, journalist April Waterston, look forward to seeing you as they tour the IFSA/APEX/AIX Expo stands
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TOP STORIES FROM ACROSS THE INDUSTRY
Join the conversation Montyâ€™s Bakehouse prepares to host a series of Sustainability Summits
Brussels Airways and Galileo Watermark celebrate Belgian design
IN.air is reinventing sustainable service with its IN.bowl catering solution
In the air
Delta Air Lines prepares to up its main cabin international service onboardhospitality.com
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8 / INDUSTRY UPDATE Top stories from across the industry
Delta ready to reinvent Free welcome cocktails, a hot towels, mixand-match options for premium appetisers and larger entrees are just a few of the ways Delta will be differentiating its international main cabin service from November. The reinvented service has been tested on the more than 700 flights over the past year and has received positive feedback. Delta has also provided specialised training to its team of pursers responsible for the customer experience. The purser role at Delta has been elevated to include pre-flight introductions in the gate house and personal greetings at the boarding door. More international onboard enhancements are also slated to be unveiled soon. delta.com
Malaysia Airlines adds luxury Malaysia Airlines has added a new level of luxury for passengers in Business with new amenity kits, upgraded soft furnishings, and onboard wifi connectivity. Facilitated by FORMIA, it has become the first airline to partner with Aspinal of London for the new branded amenity kits. The kit contains high-end toiletries including Payotâ€™s lip balm and
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lotions, and comes in a range of collectible colours. The Aspinal kits will be available on selected Airbus A330 and A350 flights. They are complemented by an all-new soft furnishings offer onboard and an extended wifi offering. Malaysia Airlines aims to have wifi onboard all its wide aircraft by mid-2020. malaysiaairlines.com
Amenity Kits - Business JOINT WINNERS BUZZ & FORMIA
BE A 2020 WINNER onboardhospitality.com
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INDUSTRY UPDATE / 9 Top stories from across the industry
Sustainability Summit in action Monty’s Bakehouse, in collaboration with Onboard Hospitality, is set to host the first in a series of independent Sustainability Summits on October 8. With confirmed attendance from some of the world’s leading airlines, caterers and suppliers, influential speakers leading the event will include experts in packaging sustainability, and specialists on climate change. The focus will be on how our industry can come together to reduce catering waste onboard and help create a more circular economy in the air. The agenda has been built with the aim of helping summit attendees find solutions that could reduce the environmental impact of airline travel. firstname.lastname@example.org
Fleury Michon has acquired the Marfo Food Group. Marfo will merge with Fleury Michon America and operate under its subsidiary Fleury Michon Airline Catering International. The merger is the first step in a joint strategic plan to serve customers worldwide, including in the Far East in the near future. fleurymichon.fr; marfo.com
Newrest has expanded its Mediterranean operations into Turkey and has moved into the contract catering business by taking a 50% stake in the Turkish company Pariltim Yemek in partnership with founder Necat Aydin. The family-run company is a leader in out-of-home food service in Turkey, with annual turnover of €50 million and 2,400 employees. newrest.eu
Kids’ Kit KAELIS
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WORLDCLASS CHOCOLATE + WORLDCLASS FLAVOR A r t i s a n a l
Va r d a c h o c o l at i e r . c o m Untitled-16 1
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c r e a t i o n s
. SUPERB QUALIT Y . COMMITED SERVICE
800.448.2732 USA onboardhospitality.com
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10 / INDUSTRY UPDATE Top stories from across the industry
Air Canada partners with chef Antonio Park
Air Canada has announced a partnership with award-winning Canadian chef Antonio Park to design destination inspired meals that will be exclusively featured on select flights to Asia and South America. Chef Park’s designs will guide Air Canada’s flight caterers in creating a selection of meal options on international flights, starting with Montreal-TokyoNarita, a route that links two cities he's lived in. “We chose to partner with Chef Park due to his passion for promoting the Canadian culinary scene and his appreciation for fresh ingredients and sustainability,” said Andrew Yiu, vice president, product at Air Canada. aircanada.com
Delta recognition TFK Corporation Narita has been selected as Delta Air Lines’ 2018 International Caterer of the Year, based on criteria including food quality, operational performance, and customer satisfaction. TFK achieved the highest score of 100% on Delta’s Supplier Performance Management Tracking (SPMT) Programme. delta.com
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Global growth LSG Group has seen continued growth during the first half of 2019. Consolidated sales of €1.62 billion are 4.4% higher than during the same period last year, despite the conclusion of two hub-catering contracts in the summer of 2018. The company’s adjusted earnings before interest and taxes of €33 million is 18% lower than a year ago. lsg-group.com
Amenity Kits – First JOINT WINNERS BUZZ & SPIRIANT
BE A 2020 WINNER onboardhospitality.com
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INDUSTRY UPDATE / 11 Top stories from across the industry
Eco focus for Kaelis
Kaelis is turning its spotlight on eco opportunities with a new dedicated section on its website highlighting inflight products with a sustainable focus. Options include disposable and rotable products made using bamboo fibre; opportunities to create with rice husk, paper and wood, as well as palm leaf tableware, cork amenity kits and a range of eco-focused plastics. The company aims to offer airlines a growing range of opportunities to make incremental changes with eco-friendly choices across all elements of the onboard service provision. The site is designed to explain the pros and cons of each material airlines might be considering, and to build understanding of the issues and challenges of each. kaelisgroup.com/ecofriendly.php
Iconic choice for Brussels Brussels Airlines will be celebrating one of its home nation's most iconic designers with the introduction of refreshed Business kits in partnership with NATAN. In a new collaboration with Galileo Watermark, the NATAN bag designs are featured in both black and blue and include all the inflight essentials. NATAN is a Belgian icon and has been offering luxury fashion, leather goods and jewellery since 1983. Edouard
Vermeulen, founder, is known as the designer of choice for European Royals and in 2017 received the title of Baron from the Belgian King Philippe I. The bags are made from vegan leather and feature a woven hand strap for post-flight use. The new amenity kit's toiletries are provided by Belgian brand RainPharma, known for its no-nonsense approach to skincare with high-quality ingredients for effective products. The unisex kits will be available on all Business flights from September. galileowatermark.com
Amenity Kits - Premium Economy GALILEO WATERMARK
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PRESENTING PATENTED AND PATENT PENDING NOVELTIES IFSA 2019 BOOTHS #639-641
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12 / INDUSTRY UPDATE Top stories from across the industry
Eco twist for bowl food IN Air Travel Experience has launched a new catering bowl solution designed to support inflight sustainablity, boost passenger satisfaction and generate savings. The IN.bowl is designed to take away unnecessary elements and focus value on the experience and high quality food. It aims to offer a larger meal and better experience for passengers and crew, and to be an holistic sustainable concept that reduces costs, catering complexity, handling and waste substantially. The bowl is estimated to reduce the use of single-use plastics by 55-100%. The solution generates space and weight savings, is said to be easier and faster to serve and more efficient to clear. in-atx.com
British Airways to trial VR
British Airways is offering passengers the chance of their own 3D cinema in the skies in trials of a new virtual reality headset. Until the end of 2019, customers travelling on select flights in First from London Heathrow to New York JFK will be able to enjoy a selection of awardwinning films, documentaries and travel programmes in 2D, 3D or 360° formats.
The headsets from VR eyewear specialists, SkyLights, allow customers to fully immerse themselves in 3D view regardless of the position they are sat in. The experience even works when they are lying fully flat. British Airways has also worked with experts to select a range of programmes specifically designed for customers who have a fear of flying. britishairways.com
Amenity Kits - Economy/LCC FORMIA
BE A 2020 WINNER onboardhospitality.com
P.O. Box 67, Oswestry, Shropshire, SY11 1WD Tel: + 44 (0) 1691 656092 www.millstextiles.com email@example.com InflightDirect 7991 Valentina Court,Naples - FL, 34114 Tel: USA (401) 714-4190 www.inflightdirect.com / firstname.lastname@example.org
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INDUSTRY UPDATE / 13 Top stories from across the industry
LATAM Airlines Group launches sustainability programme
Best Charitable Initiative QATAR AIRWAYS & FORMIA
BE A 2020 WINNER onboardhospitality.com
LATAM Airlines Group has announced a new ‘Recycle your Journey’ programme for waste from Mercado LATAM, the company’s buy-on-board food service. Mercado LATAM packaging on all domestic flights in Chile will now be recycled with the segregation of aluminium, glass and plastic, as part of the airline group’s wider eco strategy. Between August and December 2019, LATAM estimates it will recycle more
than 20 tons of waste from these flights and by the end of 2020, the company expects to recycle more than 55 tons of onboard waste per year. The ‘programme will be implemented in several stages with the cabin crew collecting and separating the waste from passengers. On arrival, LATAM’s partner, LSG Sky Chefs, will receive the segregated waste and transport it to local recycling centres. latam.com
Sustainable disposables from WK Thomas WK Thomas has launched a new line of disposable cutlery kits available in a range of sustainable materials. Options manufactured with recycled content or made from renewable resources allow for a mix and match approach to ensure the packs best match an operator’s sustainability needs. WK Thomas has been developing new ranges of cutlery and sealing films to address the need for more sustainable pre-packed cutlery in the onboard, travel and food service sectors. wkthomas.com
UDV Group, Inc. is a leading global provider of food and beverages, who serves both domestic and international airlines with customized solutions and world class brands for over 25 years. UDV Group, Inc. is introducing its innovative and exclusive new collaborations with Los Angeles’ emblematic food ﬁgures at IFSA.
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14 / AWARDS 2020
CELEBRATING EXCELLENCE AND INNOVATION FOR THE ONBOARD HOSPITALITY INDUSTRY IN AIR, RAIL AND CRUISE The Onboard Hospitality Awards are established as the leading awards in the industry with 12 categories championing products and services innovating and changing the passenger experience for the better.
KEY DATES 2020 Awards open for entries: September 1, 2019 Closing date for entries: December 1, 2019 Awards ceremony: March 30, 2020
TO ENTER onboardhospitality.com/awards onboardhospitality.com/awards
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AWARDS 2020 / 15
AWARD CATEGORIES AMENITIES � BEVERAGE � CATERING INNOVATION � FOOD SERVICE EQUIPMENT � KIDS ONBOARD � SNACKS � SUSTAINABILITY � ONBOARD TECHNOLOGY � TEXTILES � WELLBEING
CABIN CONCEPT OF THE YEAR 2020
Recognising innovation in the passenger experience This prestigious airline award will recognise cabinwide innovation created by multiple touchpoints. Share your new cabin vision be it in style, service, catering or comfort TO ENTER onboardhospitality.com/awards
The awards will also recognise products
Cabin Concept of the Year 2020
All entrants are invited to nominate
not yet onboard in a ONES TO WATCH
candidates for our LIFETIME
category for products targeting the
ACHIEVEMENT AWARD and can apply for
onboard hospitality sector.
our MENTORING NETWORK AWARDS
For further details and queries contact: email@example.com Full details and online entries will be available from September 1 at onboardhospitality.com/awards
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BE A PART OF IT Visit our awards page online for details
16 / IN CONVERSATION
A NEW KIND OF GLAMOUR IS COMING BACK TO TRAVEL A stellar inflight career won Sarah Klatt-Walsh our 2019 Lifetime Achievement Award. Here she shares her optimism for the future
hen I started my career in the mid-1980s, Michelin chef Wolfgang Puck said: “To me, an airplane is a great place to diet”. Airline travel was very different – expensive with a touch of glamour, and despite Puck’s opinion, the food was very good. Tableside carving in First, and Economy meals served in chinaware with real glassware and cutlery. You could even smoke after the meal! Fast-forward 30 years and the onboard experience has changed dramatically. The first major changes occurred in the 1990s and early 2000s with the introduction of low-cost carriers, cut-price tickets and fuel cost hikes. Airline
budgets got tighter and buy-on-board was introduced. Airlines sold off their catering subsidiaries, and/or began to outsource to caterers – changing the relationship to a more formal ‘clientsupplier’ basis. It enabled caterers to expand globally, and challenged them to improve efficiency with programnes such as Make or Buy and LEAN/Kaizen. New F&B and equipment suppliers emerged, resulting in a more diverse logistics and supply chain. Meanwhile, airlines focused improvements on the premium classes. Beds in Business, screen sizes grew, and the number of movies offered increased. Star chefs created menus but Economy passengers felt the squeeze – tighter seats and meals served in plastic. The glamour of flying was gone, at least in the back of the plane.
The past 10 years has seen the influence of major trends – from marketing partnerships and social media to health and sustainability, digitalisation and personalisation. Technology and the connected aircraft are changing the way people travel – and how the catering industry functions. Pre-order, wifi on board, cabin crew digital tools, virtual reality, and data analytics are tools now being used to tailor and enhance the customer experience. The flight of the future will take those trends to the next level. Preflight, flight, and post-flight activities will be fully connected, and fully personalised, to offer maximum choice, and opportunities for a connected, cultural and sensory experience long after the flight has landed. That future is not too far off... bringing a different form of glamour back to travel. Happy landings! •
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We create memorable products. Whatever you're looking for, we have the perfect combination.
FIND OUT MORE ON WWW.SPIRIANT.COM
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18 / MENTORING NETWORK
The Onboard Hospitality Mentoring Network this year forged a new partnership to promote the IFSA scholarships. Sandra Pineau-Boddison, IFSA Foundation president, talks talent spotting in the competitive onboard sector
The onboard services industry encompasses a wide array of companies and career opportunities but the competition for the best people is strong. We are competing for talent in an environment of low unemployment, ever-changing employee priorities and retention challenges. Professionals looking for new opportunities, changing industries or entering the workforce are selective in their search, change jobs more frequently than ever and are looking for corporations that align with their overall values. Because of this, it’s even more important when recruiting to ensure both the employee and company are a match. Every job hunter needs a level of
Mentoring Network Grants
personalisation and the process they are put through needs to be transparent. Prior to the actual search, it’s critical employers are clear about the key job attributes and their expectations for the role. This sets a strong foundation for the search, in addition to providing added insight for potential candidates. Recruitment is a people-oriented business that requires strong communication and an open and honest dialogue. Recruiters need to understand the marketplace and approach each
Investing in hiring and retaining the right people is key SANDRA PINEAU-BODDISON
opportunity with a customised strategic plan. Active participation in mentorship programmes such as Onboard Hospitality’s Mentoring Network and educational scholarships with the IFSA Scholarship Foundation further increases awareness and encourages future talent into this ever-competitive marketplace. As businesses evolve through technology, innovation, social engagement and personalisation, the competitive environment for qualified employees will continue to increase. Investing in hiring and retaining the right people is key and will directly contribute to a company’s, and our industry’s overall success. Sandra is also part of The Hayward Partnership recruitment team.
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TALENT SPOTTING / 19
Roy Wilson founded Sterling Bridge recruitment agency 20 years ago. Here he charts how industryâ€™s employment picture has changed
s industries change so do the companies that serve them. When I started my business, aviation was very different and so were executive search functions.
Now there are fewer airlines and fewer catering and logistics companies. Gate Gourmet and LSG Group have become dominant global organisations and the likes of Emirates, Qatar and Etihad, which were then growing fast, are now well established with human resource teams structured to be less reliant on external support.
Change does bring opportunity. New small and medium-sized businesses are emerging and those companies are focused on growth. They are looking for people who can successfully fill roles in business development and account management.
So Sterling Bridge is pleased to have now joined forces with The Hayward Partnership (THP), a professional consultancy growing its business to support recruitment. It has already appointed Sandra PineauBoddison to represent the organisation in the U.S., and Damon Stanton in Australia. It is striving to be the premier global company specialising in executive talent search and placement in the travel catering and retail sector, and in todayâ€™s environment an emphasis on mentoring is a key component. It is vital to develop a pool of talent if the industry is to succeed in an everchanging environment. Mentoring has to be an important part of the recruitment process as fewer companies have graduate management training programmes or support systems for new recruits any more. These
programmes historically allowed young professionals with good qualifications to gain experience and quickly reach senior positions. Without such programmes, companies are relying on recruiting the specialist, experienced staff they need from outside their own organisation and that takes time and understanding. Effective monitoring of young staff is as important as the initial recruitment and this is something recruiters such as THP have at their core. â€˘
The Hayward Partnership (THP) is a professional consultancy and management solutions company offering talent search, placement and mentoring support in the onboard services sector
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MENTORING AWARDS / 21
Mentoring in action Amenities supplier Anaik won the 2019 Onboard Hospitality mentoring grant, sponsored by The Hayward Partnership. See the grant in action here...
he Onboard Hospitality Awards' mentoring grant is open to any business entering our awards and includes a cash prize, plus practical and promotional support from our Onboard Hospitality mentors. Onboard Hospitality has a long tradition of supporting new businesses entering the market and the Mentoring Network and award was the brainchild of editor Julie Baxter and industry stalwart Mike Pooley, spurred by their passion for nurturing talent. Entries for 2020 open on September 1. This year’s winner, Anaik, took full advantage of its success by arranging a ‘mentorship workshop’ to connect with its mentor, Lance Hayward, at its stunning offices at the heart of vibrant Paris, France. As part of their award, Anaik also received a cash prize of £1,000 to spend as it sees fit.
Mentoring Network Grants
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The Mentor s view
“It was an absolute pleasure to spend the day with such a charismatic and passionate team. Over the past five years, Anaik has enjoyed recognition and success by leveraging its core expertise in the design and procurement of emotional marketing and experience gifts. What really struck me however was the hunger to absorb new information and really push forward to the goal of being market leaders in this competitive sector. The whole of the senior team blocked off the day and engaged fully in a high energy, often forthright, debate covering brand essence and USPs; market dynamics and analysis; sales and business development; relationship building and targeted marketing; NPD development and processes. The team was full of ideas on what to spend their grant on. They are
considering research into passenger expectations, a creative design project and a sustainability project, so watch this space!”
The Mentee s view
Sylvie Lee, for the Anaik team, said: “Being a part of this workshop was such an incredible honour and a rewarding experience for Anaik, magnified by having such an inspirational mentor. With his deep knowledge of practice management and a wealth of experience in the travel industry, Lance offered valuable, inspiring and empowering advice to help us leverage our business approach and realise our vision within the market. The day helped us articulate challenges and solutions and identify ways to accelerate our business growth by reinforcing Anaik strengths." •
More info: onboardhospitality.com/mentoring
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22 / event preview: ifsa expo
APEX/IFSA/AIX Conference & EXPO 2019: September 9-11
A new era begins
he combined APEX/IFSA/ AIX EXPO in L.A. has been designed to serve as a thoughtleadership forum and focus attention on sustainable development goals for our industry. APEX/IFSA ceo, Joe Leader, says: "EXPO marks a new era for our industry in advancing a new, golden age of travel. Our APEX/IFSA Board of Governors now proudly reaches around the world and I encourage all attendees to make a date with our comprehensive and thoughtprovoking speaker programme." The event leads in with a pre-show in-air conference being staged onboard the Lufthansa A380 FlyingLab on route from Europe to EXPO location, L.A. Then on Monday, airline leaders from over 100 airlines worldwide will come together to focus on the future, with a day of thought leadership. Many will be coming direct from FTE Global in Las Vegas held beforehand. Over a dozen airline ceos and United Nations representatives will lead the debate. On Monday evening, APEX/IFSA will hold its first combined awards event including the only Crystal Cabin Award given outside of Hamburg; plus member- and media-judged awards, and the APEX Official Airline Ratings and Passenger Choice Awards in partnership with travel planning platform, TripIt. From Tuesday to Thursday, the Los Angeles Convention Center will then host the largest EXPO yet with around 500 key airline business partners exhibiting across the three show areas. Leader adds: "The time spent connecting at EXPO will shape the year 2020 directly ahead of us. It will help herald the dawn of a new decade that will be even brighter than the last." onboardhospitality.com
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airlines, caterers and suppliers must recognise they are a collective Out-going IFSA president, Paul Platamone, sees this year's EXPO as an important milestone for the industry
his year’s IFSA EXPO in L.A. marks an important milestone as the organisation builds its connections with APEX and seeks new ways to promote airline, caterer and supplier collaboration. I believe airlines are as dependent on caterers as caterers are dependent on airlines so we want to create positive opportunities for airlines, caterers and suppliers to recognise they are a collective. We all need to be around the table together as we prepare for the future. Appointing Joe Leader as joint ceo of IFSA/APEX was a key strategic decision and I am thrilled that we have now achieved the full realisation of the APEX/IFSA partnership and are all under one roof in L.A., with AIX too. Our governance lines up now so we work and think collectively. We are solid and the EXPOs will reflect that. We have good support with over 185 exhibition booths sold and opportunities to suit
both three-day APEX and two-day IFSA attendance. This sort of initiative was a driving force in our development, and the sub-text is that our two organisations now walk in lock-step. Increasingly we will find ways to align without alienating the members of either organisation. We now have a Board of Governors that we collaborate with to choose our speakers and new initiatives. All initiatives are supported by that board and the airlines they represent buy into the programme from the outset. This helps galvanise airline involvement and encourages strong participation. Doug Parker, chairman and ceo of American Airlines, has been chair this year and Ed Bastian, ceo of Delta Air Lines, will become chair going forward.
Our goal is full airline engagement from C-suite down so people understand why they should engage with this event. We have consolidated our awards too, and invested in our government affairs activities. The regulatory demands being placed on us are huge and after last year’s conference we added an Enhanced Government Affairs Steering Group, building on the many technical skills of the well-established Government Affairs Education Committee, and increasing its advocacy abilities. It’s a higher level committee which will work with retained counsel and pro-actively promote our industry. Jim Ball, vice president of sales & service at Flying Food Group, will become president at the end of the conference. •
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1.Bayart innovations stanD 725
With over 30 years of know-how in supplying airline items, Bayart Innovations provides solutions tailored to airline needs and aims to create 'unforgettable onboard experiences'. At IFSA EXPO this year, the company aims 'to awaken the tactual senses of passengers' with its soft-touch amenity kit pouch. Its peach-skin finish was chosen for a feeling of softness and comfort, and the design aims to achieve a delicate and stylish silhouette. The team will be on hand to discuss design, production and delivery
services with a focus on ethical approaches across the supply chain. bayart-innovations.com
2. aMi Group stanD 607
Among products under this broker's spotlight are Chum Fruit Bites, available in single serve and a variety of flavours, all for about 50 calories. They are 100% natural with no added sugar or preservatives. Served in brightly-coloured, child-friendly packs, the bites make a healthy snack option for young travellers. They are gluten free, vegan, and nonGMO. amigrp.com
3. Bottega s.p.a. stanD 619
Bottega S.p.A will be highlighting a number of its drink offerings, including mini 20cl bottles of “Il Vino dei Poeti” Prosecco DOC Biologico, an extra dry sparkling wine resulting from the vinification of selected grapes grown in full compliance with organic standards. The company will also present the miniature bottle and the spray version of Bottega Gin “Bacûr”, a distillate produced in Italy, that stands out thanks to the fragrant and natural botanicals used in the recipe. bottegaspa.com
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See you in L.A. The Onboard Hospitality team will be touring the stands for your latest news and developments
Responding to the healthy eating trend, Wildway Coconut Cashew Grain-Free Granola is a soft and chewy blend of organic fruit, nuts, and seeds. This granola can be served as a snack or a topping for yogurt, and is certified gluten-free, grain-free, paleo, vegan, and made with zero added sugar. dfminc.biz
5. sola airline Cutlery B.v. stanD 926
Sola has an internationally recognised range of cutlery, ranging
from classic to modern in chrome steel, stainless steel and silver plated. The company supplies over 80 airlines worldwide and has developed a special range of light stainless steel cutlery that can replace plastics. sola-airlinecutlery.com
6. the Barista Cup stanD 636
The Barista Cup promises airlines the chance to offer a delicious brew of coffee inflight. It is available in a selection of blends, flavours and roasts. The product's goal is to ensure that from the first sip,
passengers will feel they have their very own barista onboard. thebaristacup.com
Designed for WestJet, bespoke chinaware pieces by Clip take inspiration from elements of the great Canadian outdoors. The glazing of the porcelain items benefits from a sophisticated matte outside, gloss inside contrast, and the deep blue gradient of the hero items reflects the beauty of pristine Canadian mountain lakes. cliponboard.com
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Gispol has launched an 'environmentally-sensible' 'environmentally environmentally sensible line of environmentally-sensible cutlery and table set-ups, combining recycled polymer and sustainablysourced wood fib fibres, res, es, said to eliminate elimina te 50% plastic use and reduc reduce e the carbon footprint for tableware by 55%. The product is reusable and recyclable and will be on display on the stand at IFSA. gispol.pt
9. Brown forman stanD 922
The newest a addition ddition to the Jack Daniel’s range is a highly versatile
and refreshing, Jack Apple Apple,, which combines green apple liqueur with the character of Jack Daniel’s. It can be enjoyed as a refreshing cocktail or a chilled shot. brown-forman.com
meet the needs of those with most eco-conscious e eco co-conscious mindset. co-conscious albea-group.com
10. albéa travel Designer
Looking for heart-healthy, plantbased protein on-the-go? Concerned about the environment? Nature’s Basics nuts and snacks have simple and clean ingredients in ecoconscious packaging made with 40% post-consumer recycled material. Available in five varieties including Sea Salt Nut Mix and Roasted Chickpeas, the snacks are g glutenlutenfree, v vegan, egan, kosher kosher and n on-GMO. non-GMO. haco.us.com
Travel skincare brand Cotarde is work working ing with Albéa to bring a new eco-conscious approach to onboard amenity kits and this will be on show at IFSA this year. With the aim to enhance the global passengers experience onboard, the AlbeaXCotarde team has collaborated to creat create e performancedriven skincare for onboard use that
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12. UDv Group
UDV Group is a leading global provider of food and beverage that has served both domestic and international airlines with customised solutions and world-class brands for over 25 years. The group is this year launching innovative and exclusive new collaborations with Los Angelesâ€™ emblematic food figures at IFSA. udvgroup.com
13. national food Group stanD 716
For healthy food made fun, Zee Zees features wholesome ingredients with
favourite flavours promoted through creative characters. All products are made in a nut-free facility, with all-natural ingredients. From Mixzees to Grahamz and more, these snacks are made to meet healthy requirements yet still taste great. nationalfoodgroup.com
14. wessCo international stanD 1122
WESSCO International celebrates its 40th year in creating airline and hospitality amenities. The company will showcase its latest brand collaborations and product designs for 2019. Recent collaborations
include Bally for SWISS Air Lines and luxury bedding label DUXIANA for The Residence and First Class onboard Etihad Airways. wessco.net
15. Global inflight products stanD 611
Global Inflight Products designs and manufactures environmentally friendly products for passengers. Its Green Is Possible line includes natural, biodegradable and recyclable products, such as birch and bamboo stir-sticks, napkins, cups and even rubbish bags. gipusa.com
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Discover the ultimate on-board taste experience in chocolates and gourmet desserts â€“ impress the most discerning palette.
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16. McGuire & associates
McGuire & Associates will be displaying its Biscoff and Go offer. Biscoff is a sweet, creamy spread made from Biscoff cookies, and comes packed with breadsticks for dipping. The vegan product is free of artificial colours, flavours or preservatives. matgci.com
17. John Horsfall stanD 923
John Horsfall is a 150-year-old family business, understanding its customer’s needs, and the levels of comfort and enjoyment that enhance
the inflight experience. At this year's IFSA the company will be showcasing its creative, sustainable comfort items and collaborative brand design opportunities. johnhorsfall.com
18. intervine stanD 519
Intervine will be featuring Wandering Barman’s ready-to-drink craft cocktails. The Barman team believes in sustainable practices and all natural ingredients. The cocktails are balanced, handcrafted in New York, and appeal to today’s discerning passengers. intervineinc.com
19. Malton inflight stanD 618
Malton BioD is leading the change towards a more sustainable future for aviation, with a longterm commitment to promote a global movement against plastic waste. Malton BioD designs and manufactures plant-based compostable foodservice packaging, sourced from renewable, low carbon or recycled materials. The team will be showcasing a selection of sustainable products during the IFSA Expo, alongside their established range of inflight service products. maltoninflight.com
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32 / IN DEBATE
All change? U.S. airlines are changing their priorities and sharpening their focus. Julie Baxter asks Paul Platamone, outgoing IFSA president, how suppliers can keep up U.S. carriers seem to be upping their game and changing their focus. HOW IS THE MARKET EVOLVING AND HOW CAN CATERERS AND SUPPLIERS REMAIN AN IMPORTANT PART OF THE MIX In recent years, as profits grew, carriers invested more significantly in F&B, but for 2020 I think the tide is turning somewhat. There has already been some belt tightening going on, but that’s probably OK because in recent years there has been some quite questionable spending. Airlines haven’t always really known what to spend their budgets on. They are now becoming more sensible and spending is becoming quite strategic.
WHAT'S THE KEY CHANGE? More and more U.S. airlines are talking PP about the customer experience – that has become a kind of airline
department in its own right. First, marketing departments evolved into brand and now brand has morphed into customer experience. All the major American airlines have gone through this change to put customer experience at the heart of what they do. The lines between departments are blurring and while they all have the same objectives, they often exist in silos and this can create horrible disfunction within airlines. Suppliers have to try to understand and deal with this. HOW HAS THIS IMPACTED F&B DECISION MAKING IN AIRLINES? Traditionally, airline F&B buyers had PP 10-20 years experience of airline catering and understood the fact that ours is a purely operational business. Flying aircraft is pure operations and airline catering is a sub-category of that, focused on the F&B and
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all its surrounding equipment and logisitics. But in recent years the focus on brand and customer experience has meant many airlines have lost their operational experts, and that has resulted in a huge loss of knowledge. Marketing and brand people don’t always fully understand the mechanics of F&B – that's fair enough because that is not their primary responsibility – but the purge of those with the historic knowledge of what it takes to deliver service is being lost too, and that is a real challenge. IS THIS AN OPPORTUNITY FOR OUR INDUSTRY? From the outside looking in it can PP sometimes seem like the lunatics have taken over the asylum! The people making decisions don’t fully understand the practical limitations of what they are trying to achieve and they no longer have the personnel within their organisations who do. Those who recognise this are now really starting to see the value of the suppliers they work with and the vital knowledge they bring. This growing recognition really does give me hope. It means airlines are beginning to realise that just because an idea has been written down as a plan it doesn’t mean it will happen. Service requires pure operational, practical commitment, not just great ideas.
Paul Platamone has over 40 years experience in onboard catering. He is global vp sales & marketing at HACO and outgoing IFSA president
WHAT IS THE KEY CHALLENGE? Our challenge is to be part of a constant PP re-education process. Airline buyers change all the time so it’s a perpetual task to help them understand what they are buying and how it has to be bought. For brokers, the same applies to the people and products they represent. The personnel changes frequently, so increasingly the broker is the glue and the go-between, operating in a very niche business that is highly specialised. As an industry we have a lot of very experienced people with a lot of knowledge and that gives us real added-value to the airlines we serve. As an operations-based business we are used to the fact that things go wrong and things change, so we have become specialists in crisis management. People who have the expertise and enthusiasm to function in this environment stay in the industry and thrive. For them, every challenge is an opportunity. •
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34 / U.S. FOOD TRENDS
Making America great As the North American market becomes increasingly competitive, and passenger expectations rise, caterers and brokers are tapping into top foodie trends and helping to drive quality innovations onboard, says Julie Baxter
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he onboard hospitality sector is heading to L.A. for this year’s IFSA EXPO and as it does, change is afoot among American carriers. The spotlight has firmly turned onto improving the passenger experience, with all the major U.S. carriers focused on improving quality and looking for ways to make an impact in food and beverage as well as respond to wider health and eco trends. Delta is upgrading its main cabin service from November and refreshing its Flight Fuel buyon-board range, whilst also seasonally rotating, chef-designed entrées for pre-ordering in Delta One. United has an on-going programme of collaborations with recognised chef alumni from The Trotter Project for premium cabins. And American Airlines has focused on the roll out of a la carte dining in its Flagship Lounges,
reflecting trends with local sourcing and plantbased Impossible burgers on the menu. Paul Platamone, vp sales & marketing at at HACO, says: “The service levels are certainly improving and the offer is evolving with upgrades of the tray set taking it beyond hot entrée, salad, roll and dessert. “Key carriers have been hyper-focused on their transatlantic and Asia Economy products as these are where they can make the biggest impact on quality and passenger satisfaction. “There are certainly opportunities for concise spending and upgrades but ultimately change is all constrained by the operational factors. That is the challenge we suppliers and caterers always have to bring them back to, so as to ensure their aspirations are actually deliverable.” Nicolas Rondeau, Flying Food Group executive vp airline sales and marketing, recognises it’s a competitive market and says: “The trend is towards simplicity, featuring topquality ingredients
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in innovative, original menu presentations. There is an emphasis on healthy ingredients and an increasing preference for local and organic produce. “We are getting new customers, and existing customers are extending into new routes and adding business. We are being propelled by very positive current growth, so we are expanding capacity and efficiencies at our catering kitchens, with a particular focus on the west coast and in Hawaii.” Foreign carriers represent 90% of the FFG's customer base and as international arrivals in the U.S. increase, and domestic airlines add international routes, he believes ‘the sky’s the limit’ for positive future growth.
BE A 2020 WINNER
Meanwhile, dnata Catering has made a concerted push into the region this year and divisional senior vp, Robin Padgett, says: “We think we can lift the standard of culinary across the U.S. and we’re getting positive feedback from customers already. We’ve been able to bring more international flavours and experience to the team and believe the differentiator for us will be to offer genuine five-star culinary and creativity.” He predicts the inflight experience, from
food and beverage to connectivity, will continue to improve and says airlines have recognised that onboard product and service is a key way to differentiate themselves from their competitors and drive long-term customer loyalty. “Passenger expectations continue to increase as global travel becomes more accessible and travellers experience the varied levels of service on offer. Our experience as a global partner to many leading, service-driven long-haul airlines will be a key strategic benefit for us in North America. Our existing customers are turning to us to give them confidence they can grow in the U.S. with consistency of product and service.” With a reputation for VIP and charter expertise and technology, dnata says it is supporting U.S. airlines in the setting of menus by providing video tutorials and training to partner kitchens. This means it can often manage catering for an entire VIP itinerary, including outside of its owned global network.
Special meal challenge
Dan Day, at AMI Inflight, notes: “The airlines are trying to move more and more towards traditional restaurant-style food onboard. However, they are restricted by only having airline convection ovens. Thus they work with their suppliers to come up with menus that fit their vision and are ready to be heated onboard. It is not an easy challenge but the food is getting better constantly.” The AMI team was challenged by one major U.S. carrier to offer a new solution for special meals
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classic love-hate relationship with special meals. and, after extensive research in collaboration with Above from left: DFMi the airline and its caterers, created and introduced They are an important part of onboard service focuses on healthy, on-trend snacking; and Delta prepares to support our customer base but are fraught a new 'Special Selections' range. to upgrade its main cabin with challenges because the erratic volume of Based on IATA special meal codes and service with welcome special meal orders makes forecasts difficult. The guidelines, there is a kit for each code containing Bellinis, more choice and service designed to feel like an entrée, bread, butter/margarine or alternative, resources required to manage the programme, a favourite restaurant. the variety of products required to meet all cheese and crackers or suitable alternatives, Facing page from left: Flying Food Group spotlights requirements, and the risk of non-compliant salad dressing and dessert. There is also a culinary excellence; Wildway components further add to the challenge, as second service solution, which can be packed in granola gets onboard with does the need for consistency and effective the same box. American Airlines waste management.” AMI-sourced products that would freeze and Brokers too note the trend to free-from and provide the required quality. Where a fresh healthier options. Megan component – such as a green Schmitt, for AirlineMporium salad – was required, it was says: “AirlineMporium has prepared and added by the seen an increase in airlines caterer. The remaining items There is a shift wanting to serve are simply removed from the toward sustainability kit and placed on the tray and a demand for real, passengers F&B rich in plant-based protein and set-up or in the designated natural ingredients with nutrition benefits. boarding location. “There is a shift Andrea Pratt, AMI director toward sustainability too and demand for of product development, says: “This is more than real, natural ingredients like beans, peas, a kit. It’s a total solution. We closely analysed grains and nuts. Passengers don’t want data to develop a predictive model so we to sacrifice flavour and taste inflight, they produce as needed. This improves speed-tolove to eat well and optimise health. They market for product changes and enhancements Service want plant-based products that are highwhile ensuring a clear liability chain.” Equipment protein but remind them of great-tasting The team is now developing a range of kits that For Crew GALILEO mainstream brands.” support the meals being offered by a majority WATERMARK She has noted a significant increase in of airlines. These will contain branded products demand for chickpea products for example; but no specific airline designations, to create a BE A 2020 whether it be roasted chickpeas, chickpea global solution at volume for both Premium and WINNER pasta, chickpea puffs or hummus. Said to Economy cabins. onboardhospitality.com promote fullness and keep appetites Pratt adds: "Airlines and caterers alike have a onboardhospitality.com
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Service Equipment For Passenger BUZZ
BE A 2020 WINNER
Below from left: Chickpea favourites from AirlineMporium; and United's snackbox options featured in its Choice Menu Snack Shop
buy-on-board menus to give their passengers under control, chickpeas prove particularly more of a fresh restaurant-style menu in the useful for the growing number of passengers sky. They are always looking for ways to create seeking vegan or gluten-free options. healthier menus and snack options since that Brands such as that Biena and Hippeas fit the is what people are requesting more and more." bill, offering healthy chickpea snacks in singleBeyond fresh and bespoke menus, it is serve packaging. The Mozaics brand also finds the healthy snacks category which is gaining favour as the first real organic popped veggie greatest headway with gluten-free, allergenand potato chips, with 40% real split beans free and healthy options gaining momentum. and peas. The crunchy triangular potato chips Two particularly popular partners in this provide protein and fibre and come in five category and are Wildway flavours, including sea and 88 Acres. Both are salt, barbecue, cheddar, growing quickly in retail and sour cream and onion and spicy salsa. The millennial influence Wildway recently became the American Airlines' breakfast is strong as the next accompaniment with Focus on fresh generation takes on Chobani yogurt. It can also Kim Brown, director more airline be offered as a snack later in at DFMi, agrees the management roles the day. demand for more and Brown believes the more fresh options for millennial influence is a strong driver in this, both retail and complimentary service is strong as the next generation takes on more airline with a further focus on local specialities. She management roles and also become a bigger expects new regional, route- specific products proportion of the travelling public. â€œI think likely to get onboard in the coming months. 2020 will bring a combination of partnerships Clearly full-service carriers are keen to reflect with suppliers in the fresh and healthy snack trends in their complimentary ranges but categories, whose main customer base is with 100% of domestic travellers completely accepting of the buy-on-board model, the focus within the millennial demographics. Aligning marketing teams from airlines with owners of on retail yield means keeping up with trends boutique-type products is a win-win for all.â€? impacts the financials too. Research from Mintel confirms the popularity Brown says: â€œAirlines are working with of plant-based nutrition and highlights restaurants and big-name chefs for their
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Putting global food and beverage solutions on board for 30 years
A lot has changed in 30 years. For AMI one thing has notâ€”our enthusiasm for bringing solutions to our
customers in an ever-changing landscape. We take this opportunity to thank you: our customers, suppliers, and team members for your support during the past 30 years.
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40 / U.S. FOOD TRENDS
strong growth in non-dairy milks in the U.S over the past five years, growing 61% since 2012, and now worth an estimated $2.11 billion. According to its stats, 1 in 5 Americans say they are consuming less dairy for health reasons. While almond (64% market share), soy (13% market share) and coconut (12% market share) remain staples in the category, new non-dairy milk types are joining the repertoire including pecan, quinoa, hazelnut and flax milks. Mintel stats show new varieties have experienced fast growth in popularity “We predict that new plant bases such as cashew and rice will allow new entrants into the non-dairy milk category to eventually surpass the soy milk segment, one of the first non-dairy milk
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segments to really take off with consumers,” says Megan Hambleton, beverage analyst at Mintel.
Ice and easy
U.S spices, seasoning and condiment specialist McCormick & Company produces a regular McCormick Flavour Forecast which aims to identify top trends and ingredients. The flavour trend this summer pointed to drinks using shaved ice, craft cocktails with low or no alcohol, creamy creations and veg flavoured cold drinks. Classic summertime coolers like lemonade and slushies have been making way for more complex and exotic creations such as grapefruit, basil and shaved ice mocktails, blackberry sweet potato ices, chilli-spiced watermelon rosé granita and a blueberry vanilla calamansi (Philippine lime) juice, buttermilk masala chaas drinks, and frozen kaffir lime pies. “The trend reflects an increased craving for bold flavour experiences and non-alcoholic cocktails,”
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says McCormick executive chef, Kevan Vetter. The company notes growing online searches for mocktails and non-alcoholic cocktails and also an interest in savoury beverages that spotlight the goodness of veggies combined with flavours of mint, dill, ginger, cinnamon, blackberries and pineapple said to refresh and energise. Creamy creations inspired by subtropical regions like India and Thailand are taking over from milkshakes with the likes of buttermilk masala chaas, frozen kaffir lime pie, and mango lassi bites with coconut cream featuring both dairy and plant-based ingredients.
A VIEW FROM THE TOP
Platamone – who is stepping down as IFSA president at the end of the expo this September – believes the next generation of traveller is only just beginning to make its opinions and demands known. He says: “Sustainability is certainly becoming important. Green initiatives in Europe are way ahead of the U.S. and it is a minefield that we all have to work to understand but plantbased foods are certainly picking up a head of steam driven by millennial demands. “There is always a generation gap but we are now in a transition period moving away from the baby boomer dominance. We are only just starting to be clear on what the next generation wants but things certainly feel different; the next generation is coming forward with its views and desires but it will be a while before we can really see the impact clearly.” •
Above from left: American Airlines has been focused on a la carte restaurant-style dining in its Flagship Lounges featuring locally sourced produce, craft beers, premium wines and spirits
Today’s passengers prioritise sustainability and diversity when flying – think menu items that are nutritious, novel and environmentally friendly. Airlines and caterers are responding by using data and trends forecasting to anticipate demand and provide each traveller with the F&B items of their choice. Enter personalisation, which has leapt off the pages of e-commerce websites and into the planning process of airlines and worldwide caterers. Expectations are rising and passengers want their inflight meal to be as customised as their cafe latte order is. Airlines are responding by analysing social media data, meals consumed and waste to provide just what is truly required. Top trends include growing demand for fresh foods and the response includes initiatives such as that from Singapore Airlines, which plans to serve fresh salads harvested from a nearby farm just hours before take-off, on Newark to Changi routes. Meat-free meals and meat alternatives are gaining popularity too, with much positive feedback on the meat substitutes now available. Carriers have caught on and are expanding their inflight offerings to match these changing tastes with, for example, Air New Zealand offering plantbased burgers from Impossible Foods on Los Angeles to Auckland flights. With air passenger numbers set to continue their upward trend, personalised inflight catering can give carriers the extra edge they need to stand out in a competitive market. And for airline caterers, personalisation offers a chance to reduce waste from uneaten and partiallyeaten meals.
FABIO GAMBA, MANAGING DIRECTOR, AIRLINE CATERING ASSOCIATION, (ACA)
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42 / IN CONVERSATION
U.S. rail review In conversation with Michael Weinman
Traditionally resistant to change, the U.S. rail sector is now being shaken up by the buzz of high-speed services and new operators like Virgin. Roger Williams discovers more
Q. It's 150 years since the launch of Pullman restaurant cars. Are they still in demand in the U.S.? A Long-distance trains, which can take days to complete their journeys, still have restaurant cars, though sadly no longer with the style offered by Pullman. These include two long-distance trains in the east and seven in the Midwest, west and on the west coast. The trend towards healthier, lighter food has affected menus, but restaurants are still appreciated and really add to the customer experience. Q. What other catering is provided
commonly onboard? A Almost all intercity shorter distance routes have café services offering sandwiches, salads and light foods. This includes Acela Express services in the Northeast, the Downeaster service between Boston and Maine, the Empire Service between New York and Niagara Falls, five radial corridors emanating from Chicago, the Cascade Corridor in the Pacific Northwest, and three corridors in California. Most of the longer distance trains have a full restaurant car and a café on the lower level of an adjacent sightseer lounge car. Two overnight trains in the east have a new offer with passengers picking up a pre-prepared meal to consume it in their sleeping berth or in a lounge.
Q. Who are the catering service
providers onboard these services? A Most Amtrak trains are self-catered, although New England firm, Nexdine Catering, caters the Downeaster. The Alaska Railroad uses ESS Support Services for restaurant, First class and snack bar provisioning.
Q. Are most of the logistics & supply
managed in-house or outsourced? A Amtrak owns its regional commissaries located in or near train depots. Presently these are outsourced and operated by Aramark
pastries, and beverages including branded coffee, all subject to availability, which can be patchy. Hot snacks generally rely on microwave heating and point-of-sale marketing is low key, mostly menu-style posters with pictures. Some trains have seat-back menu inserts too. On restaurant cars, chefs prepare cook-chill meals and use a limited amount of cook-from-fresh items. On two eastern overnight trains, pre-packaged meals (with some choice and one hot item available) in a box and bag are offered to First class (sleeping car) passengers.
Q. How are meals served?
U.S. railway traditions are conservative and slow to change but an influx of airline industry management is now influencing strategy (of Philadelphia). However, Amtrak is currently tendering for the future. Other entities operate out of local kitchens and Acela First are currently sub-contracted to an airline kitchen.
Q. What’s the main offering?
A Amtrak café car menus include sandwiches, hamburgers, salads, pizzas,
A Acela First uses airline style tray meals, whilst restaurant car meals are plated. Presentations are fairly utilitarian, especially contrasted with VIA Rail’s excellent transcontinental streamliner, The Canadian.
Q. Is F&B retailed or complimentary?
A On Amtrak and the Alaska Railroad, First passengers receive complimentary meals whilst all other F&B is retailed. Amtrak business class varies by region. Most include a soft drink, and sometimes a snack, proffered by the café attendant on display of the ticket. There is no pre-ordering technology as yet except for those with dietary restrictions dining in restaurant cars.
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Q. How has the offer changed in the
last 20 years? A U.S. railway traditions are conservative and slow to change, with considerable pressure from labour organisations. However, an influx of experienced airline industry management into Amtrak is influencing strategy and it’s been suggested that pre-packaged meals might replace traditional restaurant cars on most long-distance trains. These food preparation and service techniques might be expected to improve costs and consistency, but ultimately passenger acceptance will determine the success of such a significant change.
Q. Sum up the market?
Progress is slow, especially in comparison with Europe. Joining in with trade association International Rail Catering Group would offer operators the chance to network and share best practice for the future in a noncompetitive environment, which would be useful for smaller operators like the Alaska Railroad and Virgin USA. That might help them embrace technology commonly used elsewhere in kitchens and to promote services and facilitate an enhanced customer service with a product offering that matches the demands of the next generation of travellers. • A
Michael Weinman is an eminent American rail expert and partner in On Board Specialists, a consortium of On Board Solutions (UK) and PTSI Transportation (US).
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44 / OPINION
Try before you buy Marc Warde is a coeliac and a chef on a mission to make hospitality buyers think twice before they buy below average special meal offerings for onboard
Calling all airline buyers. It’s time to try your special meals inflight before you buy them. Giving free-from passengers utter crap is just no longer good enough. Years ago people ordered a special meal believing it would be better than the standard offer. Newsflash: Not any more! Often when I get my special meal I look across the aisle with complete envy at the standard meal, wondering: ‘Why couldn’t I have had that?’. A ‘one-does-all-solution’ makes me grumpy, and a 1970s salad of lettuce, cucumber and tomato is just depressing. The main event is often dry, and while I have get the message across had some decent fish, more than any social the carb element on a media post or customer recent flight was a very Remember if it doesn't complaint. questionable green I cannot tell you the taste good to you, it (peas/mash apparently) number of flights I take won't suddenly taste and surely full of food that still offer nothing great to someone with colouring. When dessert other than a packet of special dietary needs isn’t just a fruit salad, I crisps (chips) or a dodgy admit I get a little over brownie (long-life/ very excited but the last ‘brownie’ I was offered dry), and not a lot else for those with dietary tasted of charcoal and carob and actually needs. In 2019 this really isn’t acceptable, made me retch! It really made me question and if that makes me sound a bit entitled whether any buyer had ever remember it’s now me and 20-25% of the actually tried it. population that either choose or medically require a special meal. Offering them nothing to buy inflight just isn’t on. In supermarkets Join the campaign we now get a whole free-from aisle! So, here and now, I’m Airlines do now pay attention to F&B, starting a one-man partnering with high-end restaurants, campaign to change celebrity chefs and top brands. They know that ghastly freefood matters but seem to forget that includes from experience the many with special requirements. Please by calling on let’s make the options current and delicious everyone selecting for everyone. I know from my own business special meals onboard this is completely possible with just a little to eat one themselves – on thought and perhaps some understanding of a long-haul flight and not in the food science. • a tasting room. I think that will
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Relevance – Quality – Flexibility – Team
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cater a new region dnata Catering is moving in on the North American market with new builds and aspirations. Robin Padgett, senior divisional vp, tells Julie Baxter how Identify the need
Growth in the U.S. market is clear and customer demand has inspired dnata to up its game in the region. Padgett explains: “We know there is demand from our current customers for us to be there and we're now scaling up across the U.S. as well as recently opening in Vancouver, Canada. We think there’s room in the region for a culinary-focused caterer like us and a desire from airlines to lift culinary quality onboard.”
Assess the challenge
The geographic size and diversity of the region has presented challenges, with differing state processes and procedures but Padgett insists: “We’re learning through expansion. Delivering to the ambitious timelines we’ve put on ourselves is also challenging but it’s driving us to be nimble, make decisions and be customer ready. Finding world-class chefs in smaller centres can be challenging but we're putting a greater focus on training and apprenticeships globally and encouraging our talent across the world to be mobile.”
Build on what you have
The growth follows the acquisition of 121, whose experienced management team remains at the caterer’s JFK unit, delivering there and leading the U.S. expansion. At the same time, dnata has brought in its global experience, with a new building to handle growth.
The company has also opened new-build kitchens and has more planned. Padgett says: “Building new is a different challenge and takes time, juggling relevant regulations and finding the right talent. It's been an exciting 12 months establishing ourselves in four centres and there’s even more to come.“
Fact file Providing set menus, video tutorials and training to partner kitchens means dnata can often manage VIP catering for an entire itinerary, including outside it owned global network
The team is focused on culinary excellence and creativity The caterer is building on its VIP catering expertise and technology knowhow in the U.S.
Focus on need
He adds: “We think we can lift the standard of culinary across the U.S. and we’re getting positive feedback from customers already. Bringing more international flavours and experience to the offer is a differentiator for us – genuine fivestar culinary and creativity. We also see great opportunity in leveraging our VIP expertise and technology, and growing that line of business across our global network. •
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IN CONVERSATION / 49
Creating service that customers will want to rave about Delta Air Lines is redefining the inflight dining experience. General manager F&B, chef Christian Hallowell explains just how
work with a team that is focused on creating an onboard service that reflects what our customers have come to expect in their favourite restaurants. To do this we have established meaningful partnerships across our network. In addition to working with our 160 catering kitchens around the globe, we now partner with consulting chefs such as James Beard honouree Linton Hopkins out of Atlanta; selected chefs from Danny Meyer’s Union Square Hospitality Group out of New York; and chef duo Jon Shook and Vinny Dotolo out of LA; plus Chinese chef Jereme Leung and Japanese chef Norio Ueno. We also partner with master sommelier Andrea Robinson.
Giving customers control
Our menu creation is a collaborative process from start to finish. No matter
which mastermind is behind the menu, choices rotate with the seasons so that even our most frequent flyers always have something new to try. We know customers value having control over their inflight experience. One way we have been able to deliver on this is with our pre-select meal programme, which gives customers the peace of mind that their first meal choice will be available onboard. Following rave reviews of our initial pre-select programme, we have extended it, bringing the number of daily eligible flights to more than 1,000. Customers receive an email three days before their flight asking them to pick their first choice meal. It is helping us to better understand customer
preferences and shape our culinary offerings of the future.
In November, Delta will debut its new Main Cabin experience on international routes – a wholly reinvented international experience featuring free welcome cocktails, hot towel service, mix-and-match options for premium appetisers, and larger entrees. These changes are about investing in every single customer no matter where they sit on the plane. The extra touches have been designed by flight attendants with one goal in mind – delivering an exceptional experience that our customers will rave about and one that our team is proud to deliver. •
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50 / RAIL CATERING
U.S. entrepreneur George Pullman had a clear vision of onboard catering and set a benchmark in rail hospitality we do well to aspire to, says Roger Williams
urope’s first scheduled Restaurant Car service operated from Leeds to London in 1879, using a converted American Pullman sleeping coach. Whilst glamorous inside, this 40-seat saloon called Prince of Wales had a basic kitchen, partly on an open balcony, where the chef had to contend with engine soot and inclement weather.The attendant, Englishman James Bower, had worked on Pullman trains in America, and soon built a regular clientele for Midlands Railways. ‘Luncheon’ cost two shillings (about 15 cents) with a menu of mock turtle soup, potato Crecy, lobster mayonnaise, mutton cutlets, roast beef, cherry trifle, cheese and vintage wines. Previously, trains had chaotic 10-minute stops at awful station restaurants where staff reputedly served coffee so hot customers were forced to leave it. Staff then collected and “recycled” it for the next arrivals! Pullman, on introducing the world’s first
restaurant saloon in 1868 (named Delmonico after a New York restaurant), said “the way to a passenger’s heart is through fine dining” and Europe’s railways quickly copied.
Food love affairs Whilst L’Express d’Orient, operating Paris to Vienna from 1883, took onboard hospitality to a new level, the 'ordinary' customer fell in love with eating onboard. By 1910 nearly three million meals a year were served in the UK alone. Even normal menus were vast and chefs had to be skilled. An all-French menu from Great Central Railways listed: Tortue Claire, Fillet of Sole Waleska, Baron d’Agneau Pauillac, Caille sur Crôuton, Asperges vertes au Beurre fondu, Biscuit glacé framboises and Caviare, with Chablis, Moet, Taylor’s Port and brandy. We can only wonder what today’s celebrity chefs would make of that lot!
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Golden Age In the 1930s, the record-breaking speeds of Mallard and the Flying Scotsman helped create the “Golden Age of Rail”. Fast journeys in Art Deco interiors with silver service dining attracted a new generation of travellers, with cocktail bars, glass observation coaches and even headphones for onboard radio. But disaster loomed, with WWII draining staff resources and rationing food. By the '50s customers had little to spend onboard and road and air travel was developing quickly, with the nationalised railways becoming unpopular. Anthracite coal stoves were converted to propane gas, and buffet bars were introduced, but generally trains lacked investment. In the '60s 'First Class only' Pullman trains revealed there was still an appetite among business travellers for topend dining, but the airline industry was showing the way with 'in-ticket' pre-prepared products and modular at-seat service delivery.
Design choices By its centenary in 1979, electric kitchens were replacing gas, offering microwaved hot snacks and improved refrigeration. Improved onboard point of sale began to drive up sales, but confusion reigned over service design between those wanting to retain 'cook onboard' and those moving towards pre-prepared meals. Station catering competition was also affecting revenue and future investments. Most operators remained stubbornly traditional and a trial in 1987 using Trust House Forte pre-prepared meals in the UK was disasterous. Designers had failed to understand that trains were 'walk on/walk off' with no pre-determined dining numbers and so didn’t suit pre-prepared meal production.
reduced but in some cases costs rose due to production kitchen mark ups – of course, many of these caterers were also supplying airlines where margins were higher. Some argue production off-board gives greater consistency of food quality, but not everyone was convinced. Irish, German, Polish, Swiss, Czech, Finnish, Hungarian, Russian and many others have kept traditional restaurant cars, mainly for cultural reasons, and still serve millions of meals. Sadly for some, 132 years after launch, the Leeds to Kings Cross route withdrew its restaurant cars in 2011, replacing them with a hybrid complimentary at-seat meal prepared onboard. Now only GWR has a genuine restaurant car service in the UK still of the Pullman style. And in its home destination, the U.S. Pullman’s vision is largely forgotten.The behemoth Amtrak organisation is bemoaned by customers and traditionalists for losing its way in onboard catering strategy, with vociferous feedback from customers that recent trials of pre-prepared airline style food offers on some of their iconic long distance trains have not been as well received as had been hoped. Perhaps that just confirms what George Pullman said and holds as true today as ever – great food and drink, served well, is still the way to a passenger’s heart. Well as they say: “Dinner in diner, nothing could be finer!” •
High-speed era Both Eurostar (1994), and Thalys (1996), introduced French TGV’s and began competing with airlines over cross border routes. Pre-allocated seating meant in-ticket/ at-seat/ pre-prepared meals, and no restaurant saloons were necessary. This released seating capacity, increased ticket revenue and reduced onboard kitchen costs – all helpful in paying for more complimentary items in First Class, which was becoming the trend. Shrinkage also
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52 / OPINION
perfect partners? Ritam Gandhi, founder of Studio Graphene, believes a F&B revolution is underway as corporate giants tap into the dynamism and innovative culture of start-ups
Profile Support for start ups Studio Graphene is a firm that specialises in developing tech products for small businesses and corporates alike working with many startups and innovation teams to help leaders grow their business from ideation, to launch and beyond.
You’d be hard-pressed to find a sector more dynamic and innovative at present than the food and drink industry veganism, takeaway apps, companies large and small responding to demand. Given that startups are generally quicker to react to trends, it’s no surprise corporates like Coco-Cola and Kellogg keep a watchful eye on the new launches, and many multinationals are keen to forge partnerships with startups to leverage their creativity. According to the State of Innovation report from Unilever, approximately four out of five corporates and the same number of startups anticipate more future collaborations.
Diageo and alcoholfree gin Seedlip might seem an unusual Multinationals are pairing. A producer of keen to forge spirits partnering with Partnership perks partnerships with a startup offering nonSuch partnerships are startups to leverage alcoholic alternatives, viable because each party but this is exactly the brings unique offerings their creativity reason the partnership to the table. Corporates is so successful. Seedlip was able to harness tend to have more resources, a sturdier the multinational’s resources, networks and infrastructure, and greater market reach expertise in order to scale up. And instead but they’re also more likely to be bogged of investing in R&D into a market it had little down by cumbersome processes and red experience in, Diageo was able to leverage tape, which could prevent them from taking Seedlip’s expertise to quickly expand into the the risks needed to innovate. By contrast, non-alcoholic drinks sector. startups have a culture of flexibility and riskLikewise PepsiCo’s partnership with Tåpped taking so they can think on their feet, adapt – bottled birch water. Tåpped got resources quickly and experiment. and mentorship while PepsiCo was able to Success stories cater to demand for Working together, healthier options. startups and There are countless corporates can examples showing leverage each the potential and other’s proficiencies we certainly haven’t to create innovative seen the last of such new products or collaborations. • services.
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54 / BEER ONBOARD
Raising the bar
As drinkers are drawn towards the unique qualities of craft beer, do mass market lager brands still have a place onboard? April Waterston investigates
Pictured: Beers with a difference from Group Soi, Saffron Golden Ale
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BEER ONBOARD / 55
y father, a self-professed craft beer and real ale connoisseur, would never be caught drinking a pint of big-brand lager. He's loved the craft revolution but I certainly haven’t inherited his tastes – I'd choose a trusty Heineken or Peroni over an intricately described craft brew any day. But with more and more drinkers opting for craft, it seems I might soon be part of a small club of lager drinkers, and in some markets craft beer is almost keeping the beer industry afloat. In the U.S., craft brewer volume growth was up 4% in 2018 despite the total beer market being down by 1% year on year. In 2017, European beer production reached an eight-year high of nearly 39.7 billion litres with over 9,500 brewers – around 75% of which were microbrewers. Reflecting these trends, perhaps airlines will soon be following in the footsteps of BrewDog and take craft beer onboard to a whole new level. Creating the ‘world’s first craft beer airline’, BrewDog chartered an aircraft under the guise of BrewDog Airlines featuring a limited-edition BrewDog beer specifically brewed to taste good at high altitudes. Perhaps aficionados actively seek such products out but personally I struggle to recall any song and dance about craft beers onboard. Were the options just not there? Or was I too close-minded to seek them out? I set out to find out if the competition between mass market brands and craft choices is as strong in the air as it is on the ground.
Rocco Pilo, managing director of Group SOI, thinks this is something airlines are yet to cotton on to. “Airlines have not yet recognised the importance of serving customers a larger variety of quality beers,” he says. “They’re not interested in storytelling, explaining where and how the beer is produced to their passengers." As a leading food and beverage supplier to the travel sector, Group SOI is trying to make the most of craft demand. “We are offering airlines the chance to taste our products within menu presentations and opportunities to run free trials with our line of craft beers,” says Pilo. The group offers a saffron spiced golden ale, IPA, APA and a special Triple APA made with ginger, red pepper and fennel seeds.
Airlines are taking time to respond to the craft message it seems but Christian Klimpke, global account manager airlines, global duty free, at Heineken, believes the total inflight beer category has strong potential to grow as passenger numbers grow,
Research conducted by the UK-based Society of Independent Brewers (SIBA) showed that not only are people looking for craft options but 45% of customers are willing to pay more for a genuine craft brew over a cheaper lager. Multi-national supplier Asahi conducted research to understand why certain brands are considered to be worth more. “Consumers are happy to pay a premium so long as the ‘worth-more’ credentials of a brand are clear: great tasting beer, combined with authentic heritage and genuine provenance,” explains Tim Clay, managing director, Asahi UK. “Craft has brought the importance of quality to mainstream attention, therefore it is ever more important for macro brewers to demonstrate their authenticity and quality – rather than latching onto craft as a buzzword.” onboardhospitality.com
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56 / BEER ONBOARD
and with IATA forecasting air passengers numbers almost doubling to 7.8 billion over the next two decades, there's certainly potential for offering a wider choice onboard. As one of the world’s most international brewers, Heineken, best known for its big brand name, offers airlines a broad choice. “The principal inflight brands are our global flagship brand Heineken, local heroes like Tiger in Asia, our craft brand Lagunitas and zero alcohol Heineken 0.0, which is available on KLM, Ryanair and easyJet,” explains Klimpke. “Heineken’s craft beer brand Lagunitas is listed onboard Singapore Airlines and all major North American airlines including United, Delta and SouthWest. It is also available to all our airline partners and we are confident of having it listed
on European airlines in the near future.” However, despite offering craft beer across a number of airlines, Klimpke thinks that lager will always be the passengers' top choice. “Although the inflight opportunity for craft beers is growing, we believe the future of inflight beer sales will always be led by global brands like Heineken. "This is because the majority of airline passengers are still drawn to the trusted taste of Heineken. Its mass popularity is also driven by high profile sponsorship of events such as F1, UEFA Champions League, the Rugby World Cup and the partnership with the James Bond films.” This is a sentiment echoed by MillerCoors. “Whilst travelling, we believe guests prefer familiar brands that they can trust,” says Chris Gick, vp national accounts. “Once you get beyond the buzz of new segments, we find established brands still matter. “The craft segment is becoming so fragmented that it is becoming difficult for craft brands to maintain enough scale to stay relevant at the regional or national level. Most guests have a ‘goto’ brand or a set of ‘go-to’ brands. Guests may try new segments, but usually, they come back to their established brand. Our goal is to keep our established brands relevant to our loyalists and recruit the next generation of loyalists too.” At Virgin Atlantic a spokesman said the airline has actually been trying to increase its selection of lager offerings. “Up until the beginning of the year
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we only offered Heineken and Tiger which were both very popular," she said. "This year we have added Stella Artois, Camden Hells and Becks Blue to our offerings in all cabins. Heineken and Tiger are still favourites, but that might be because our customers are used to our selection from previous trips so look for those.” This isn’t to say that smaller brands don’t stand a chance. She adds: “When our cabin crew engage with customers and tell them about our new Camden Hells onboard, passengers do then decide to try it. However without these conversations, our customers normally choose one of the bigger brands.”
Aside from satisfying customer demand, offering big-brand beers inflight can come with a range of benefits to airlines. Where smaller breweries lack big budgets for advertising and sponsorship deals, bigger multi-nationals can step in and offer extra incentives to buyers. “We partner with airlines to maximise passenger satisfaction by leveraging our sponsorships to create compelling inflight and
lounge experiences, designed to surprise and delight consumers with fun competitions and promotions,” explains Klimpke. “Cabin crew engagement with these sponsorships is also an important driver of onboard sales. “These sponsorship platforms allow us to be a genuine part of our consumers conversation and provide a continued opportunity to extend the Heineken message, bringing added value to our airline partners”.
Whilst it seems lager will always have a place onboard, big brands shouldn't get too comfortable. Consumers are becoming more aware of the importance of quality, and more willing to pay more for a more premium product. Tim Clay of Asahi says: “Whilst respected brands from around the world need to stay true to their origins and the heritage their consumers love, they should also look to craft developments as a speedometer showing the pace at which the category is moving. A brand can stay true and stay relevant so long as it continues to progress authentically.”•
Beverages FOODCASE INTERNATIONAL
BE A 2020 WINNER
Above from left: BrewDog Airlines serves a beer specifically brewed to taste good at high altitudes, whereas classic Heineken remains a favourite onboard
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HEINEKEN INFLIGHT NEWS ®
In March 2019 Heineken® was awarded a 5 year contract with KLM and Air France as the exclusive premium beer offering on-board all flights. The deal creates visibility for Heineken® to a total of 86 million global passengers per year across both airlines. 2019 marks 100 years of KLM, and to celebrate the long partnership between the two iconic Dutch brands, passengers can now enjoy their refreshing Heineken® from an exclusive limited edition centenary celebration can. The can design celebrates KLM’s century of operation, with a graphic of the KLM global route map and Amsterdam, the home of both Heineken® and KLM, as the heart of its operations. The iconic Heineken® red star – a symbol of quality and consistency around the world - is centered on the can to express the Heineken® promise to guarantee the same great taste in all 192 countries where it is sold, the widest global footprint of any premium beer brand. From October 2019 at Amsterdam Schiphol Airport, a new dedicated Heineken® branded bar offers KLM and Sky Team Gold and Platinum passengers the chance to enjoy Heineken®, Heineken® 0.0 and a selected range of HEINEKEN’s international portfolio.
FACT: EVERY DAY 25 MILLION HEINEKEN® BEERS ARE SERVED ACROSS 192 COUNTRIES
® THIEVED THIEVED APPLES APPLES TASTE TASTE
SMOOTHER, SMOOTHER, FRESHER FRESHER ANDAND
Born in the melting-pot of Singapore in 1932
This refreshing non-alcoholic lager is brewed with a unique recipe for a distinct balanced taste, enabling consumers to enjoy a Heineken® beer at any time of day and perfect for the in-flight market. The Heineken® Master Brewers used their expertise to brew the best possible zero alcohol beer using purely natural ingredients. Heineken® 0.0% is double brewed while the alcohol is removed and blended with natural flavours. The result is a 0.0% beer brewed for beer lovers, by beer lovers, and offers a perfectly balanced taste with refreshing fruity notes and soft malty body. Heineken® 0.0 is now available on leading European airlines British Airways, Easyjet, KLM, Ryanair and Transavia.
HEINEKEN® 0.0% a choice for all drinking occasions
HEINEKEN® LANDS EXCLUSIVITY ON KLM & AIR FRANCE
Raised on the streets, shared at the street food table, where we sit shoulder to shoulder with all walks of life Tiger® was brewed to bring people together It’s the beer with bite Breaking conventions and championing those who dare to pursue brave ideas to make positive impact. Today Tiger® is the world’s fastest growing premium beer Brewed in 16 countries and available in 50 Tiger® airline listings include Singapore Airlines, British Airways, Emirates, Scoot and Air Asia.
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Orchard Thieves takes to the skies After a successful inflight launch with Ryanair, Orchard Thieves® is now flying through the skies above Europe. Originating in New Zealand and domesticated in Europe, Orchard Thieves® makes for a great cider, always stealing the best apples for the refreshing and crisp appley taste.
TO DISCUSS BRINGING THE HEINEKEN PORTFOLIO TO YOUR ONBOARD OFFER EMAIL: firstname.lastname@example.org
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TAKE YOUR PICK / 59
High spirits Alcohol-free shouldn’t have to mean bland or sickly-sweet drinks. April Waterston spots five alcohol-free spirits adding a kick to mocktails THREE SPIRIT
Bring Cuba to your passengers with this Danish alcohol-free rum alternative. Made from Madagascan vanilla and nutmeg, it offers similar notes to those you’d find in a typical dark rum. It’s not quite 100% alcohol-free, but at only 0.5% alcohol content it’s considered ‘ultra-low’ and has only six calories per serving. ishspirits.com
Stryyk has three aptlynamed products: Not Rum, Not Gin, and Not Vodka. Encouraging people to ‘Stryyk’ the hangover, Not Rum and Not Gin also have no sugar, no fat, no carbs and no artificial flavours. ‘All the spirit, none of the alcohol’. stryyk.com
Already served on Virgin Atlantic, Seedlip comes in three blends - Spice 94, Garden 108, and Grove 42. Best served with tonic water over ice, it can also be used to create iconic cocktails like an espresso martini (or ‘martino’) or mimosas. seedlipdrinks.com
Supposedly, the plant-based ingredients in Three Spirit have been chosen to create a ‘synergistic experience' that allows you to connect deeper with yourself and others – a bit like alcohol would. With full-bodied chocolate notes and grassy herbal undertones, drink it on the rocks or with ginger beer to make a ‘Light and Stormy’. threespiritdrinks.com
A distilled non-alcoholic altgin made with exotic South African botanicals, Ceder’s is blended with Swedish water and bottled in Sweden. It comes in three blends – Classic, described as ‘floral and balanced’, Crisp, which is ‘refreshing and tranquil’, and Wild, which is ‘spicy and intriguing’. ceders-alt-gin.com
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60 / COFFEE
Full of beans
The coffee market is huge and increasingly demanding. Coffee connoisseurs are no long prepared to sip any old caffeine onboard and suppliers are brewing up to meet the challenge. Jo Austin investigates
Full of flavour
ig brand coffees are appearing across the world’s leading airlines and with United alone quoting a figure of 72 million cups served every year, it is a market well worth poring over. While Starbucks and Illy are popular with the U.S. airlines, Costa is favoured in the United Arab Emirates and Nescafe in India and China. According to the International Coffee Organisation, Finland is the world’s biggest consumer of coffee with an impressive 12kg per person per year – so I asked Finnair about their offering. Says Mari Routama, director F&B concepts: “For us it is all about flavour. We currently serve Nescafe and are about to embark on a renewed coffee selection where we will also look at Finnish brands. Finns largely prefer the traditional normal brew coffee but the focus on special coffees has been increasing over the past few years”.
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Brands drive sales
Retail inMotion has proven that sales of coffee onboard are driven by brands. Josefine Corsten for parent LSG Group says: “Our partnership with Lavazza was an automatic choice when it came to selecting the flagship brand for our SuprLid premium filter coffee solution. From a passenger’s perspective, there’s instant recognition and trust in the Lavazza brand when they see the branded cups on the trolley or menu. The Lavazza coffee with our Suprlid onboard Ryanair increased sales exponentially from the day it launched, and the product is one of the strongest performers”. Some airlines prefer to serve a national coffee and for German low-cost airline Eurowings, Hamburg-based Public Coffee Roasters gives passengers a boutique coffee, roasted on a barge on the River Elbe!
Keeping it simple
Ease of service is vital and where galley space is limited, eliminating machines which require cleaning and add weight can be a huge bonus.
Caffè di Artisan is a liquid coffee currently being Above from left: Caffe di served in First and Business in Asia. Versatile Artisan's liquid coffee pods are popular in Asia; Lavazza packaging formats range from single serve pods coffee has made its mark for to bottles for easy serving in Economy. Crew Ryanair simply need to add hot water. Being a natural product with no preservatives there has been a problem of shelf-life for the airlines who require more than one month at room temperature. However, following a two-year challenge, the Caffè di Artisan team claims to have come up with a formula that gives the full range of coffees a shelf-life of six months in 200ml bottles without any preservatives or additives. In a bid to create the ultimate barista brew in the air, the Sky Barista trolley is a Innovation of collaboration between SkyTender Solutions, the year gategroup and premium coffee brands. GARCON WINES Currently being trialled by airlines, the aim is to create an onboard ‘Coffee Club’ by serving BE A 2020 a range of high-quality coffees. The trolley’s WINNER dispensing technology and software-driven onboardhospitality.com menu allows crew to customise intensity,
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62 / COFFEE
SKYTENDER / GATEGROUP
BE A 2020 WINNER
Above: The Sky Barista Trolley is a collaboration between SkyTender Solutions and gategroup
volume and milk/coffee ratio and fine tune to adjust for different global taste patterns and taste differences due to cabin pressure. Trials to date show that an average of three additional coffees have been sold per flight. Aziz Patel, ceo of Freshorize, loves a good cup of Java when he travels but to date has been continually disappointed. The Barista Cup is his response and he claims his invention perfectly brews any blend and roast in minutes. “We’re talking about delivering a fresh-ground coffee with minimum hassle to achieve a customised Barista-style brew for passengers inflight.“ For some airlines a tried and tested offer is important so passengers know for sure what to expect every time they board. Says Michael Blaser, of Bern-based Blaser Café: “We have been delivering coffee to airlines for decades and our most long-standing customer is SWISS International Airline”.
Equally, Alaska Airlines has been a partner of Starbucks since 1990, when its sister carrier, Horizon Air, became the first airline ever to serve Starbucks onboard recognising the value of familiarity among passengers. Branded or barista, all agree, coffee counts! •
Specialty Coffee At Your Fingertips
Experience Custom Made Coffee With Barista OnBoard Visit us @ Booth #636 to find out how! email@example.com www.thebaristacup.com Untitled-1 1
A Breath of Fresh Air on a Cleaner Aircraft
From Customer Experience to Competitive Advantage ~ Customization ~ ~ In-House Design Team ~ ~ Commitment to Sustainability ~
Visit us @ Booth #537 firstname.lastname@example.org www.freshorize.com 12/08/2019 11:28
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TO THE NEW ARRIVALS
Your solution for on-board hydration 330ml Can | Still & Sparkling Spring Water | Made in the UK | Recycles Forever /radnorhills
Zero Waste to Landfill
Stock up now: email@example.com
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HOW TO... / 65
diversify into drinks BestPartner has been supplying airlines with hot snacks for 15 years, so why, and how, did they move into beverages, asks Laura Gelder NEVER SAYS NEVER
BestPartner first moved into beverages simply because they were asked to, explains BestPartner’s ceo, Frank Hollander: “Airlines wanted us to source good-value Champagne and following our success with that, we were asked to supply high quality water with our snacks.”
"We chose Aquavia water because airlines were looking to source water for their Business cabin and they wanted high quality with extra health benefits," says Pieter Jansen, BestPartner's account manager. Aquavia, is sourced from one of the most alkaline springs in the world - with a pH reading of 9.4. Alkaline water with a pH over 7.0 has a higher concentration of negative ions and although the body’s natural pH is 7.4, this is often lowered due to the consumption of acidic processed foods. "Aquavia can help balance things out. It transports nutrients to cells and helps to improve metabolism," Jansen explains.
GO TO THE SOURCE
BestPartner’s airline partner wanted its own label Champagne at a competitive price so Hollander approached wine makers in France directly. "Our Champagne comes from Épernay, the heart of the Champagne region," he says. "How we secured the deal is still a secret but the brand is exclusive to us."
BALANCE VALUE & QUALITY
"Our Veuve Charlotte Champagne offers the best quality for a price lower than well-known brands like Moet or Veuve Clicquot," says Hollander. "In fact, its grapes actually lie next to Moet’s vineyards and it has a similar, although still unique, taste, while costing 25% less than Moet per bottle."
FACT FILE Veuve Charlotte comes in 750ml bottles, other sizes are available on request Working, worldwide BestPartner also provides solutions for packaging and logistics
Snacks from BestPartner range from sweet to savoury and include pasta and sandwiches Frozen, chilled and ambient snacks are offered, plus boxed solutions
BE THE WHOLE PACKAGE
Diversifying its product range means BestPartner can now sell itself on being able to provide the whole package for customers. "Whatever airlines want, we can bring it to their doorstep," says Jansen. "We currently have no plans to add other beverages to our product catalogue, but if we see a unique beverage that will stand out from the crowd, we will definitely think about offering it," he adds. •
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Have you met
ave you ever wondered if there is a way to track a trolley’s journey from the kitchen on to an aircraft and follow its movement on the ground and in the air? Or know if it has been washed or if it is being prepped to carry the next meals? In today’s modern air catering operation, airlines are tasked to maintain a robust system of meal trolleys transported to and from airports, aircraft and everything in between. During this process, equipment is mishandled or lost – in fact, it is estimated that an airline loses about 10% of its trolley fleet every year. Operators have settled for current tracking systems that are simply outdated. These devices can track inventory to a certain level, but they cannot provide real-time information on the status of their trolleys or how their catering operation is performing.
incorporated into an airline’s existing fleet of trolleys. This wafer-thin device is comprised of sensors that detect events or changes during its operation. It monitors the trolley’s progress from station to station, providing valuable insights of its condition and the status of it contents. A dedicated application can collect real-time information, as SOPHY-activated
DID YOU KNOW?
Operational savings pay for the cost of implementing Sophy
The Sophy solution
SOPHY by Safran Cabin is the next generation, cutting-edge tracking device that can be seamlessly
Below: Process cycle of airline catering trolley
Preparation for landing Inbound
Transport to aircraft
Uplift & Handover
Removal in handover
Transport to catering facility
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trolley's will be interacting with each other to create a 'smart' network that collects and shares data. More than a tracking device, it is a performance efficiency system, set to revolutionise the air-catering industry.
Why choose Sophy?
losses and shorten recovery time from operation and maintenance errors by fact-based decision making. SOPHY empowers airlines to take control and improve performance by unlocking valuable insights. Manage your trolley fleet and take back control with SOPHY! safran-cabin.com
SOPHY, meaning 'knowledge' in ancient Greek, was created to provide a helicopter’s view on an operator’s entire catering process and to DID YOU KNOW? discover if its complex operation needs to be Sophy can be refreshed. attached to any With SOPHY, operators can monitor key existing trolley milestones in a trolleys’ journey - handovers, fleet cleaning, maintenance, etc. Information is transmitted between trolleys to increase the accuracy of data collection, which will lead to operators enacting actionable KPIs to address overlooked issues. Save catering costs by minimising inefficiencies in your operation due to mishandling, misplacement, or misinformation – no longer will a trolley be left behind during a turnaround or at the catering facility. Reduce Waste disposal & cleaning Inbound
Loading Cool & link to storage Outbound flight Transport to aircraft
Preparation for landing
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68 / TECH UPDATE
Grab your copy Onboard Hospitality has launched its latest technology supplement, distributed with this issue, at APEX Expo in Los Angeles, and online. This edition includes news, views and features on technology within seat design, inflight entertainment, moving maps, crew apps and logistics innovations. Here are some highlights... HOW TO... OPTIMISE LOGISTICS
Swiss start-up Yaos helps airlines optimise loading logistics with its web-based catering solution, LimeFlight. Read more on page 23 of our Onboard Tech Innovation supplement.
The moving map is becoming increasingly versatile and useful. From immersive technology and 3D augmented reality to camera feeds from the cockpit, Duncan Jackson president of FlightPath3D explains how the company is using technology to transform the humble moving map into something far more powerful. Find out for yourself by heading to page 16 of our Onboard Tech Innovation supplement.
Stepping onto an aircraft today, passengers are faced with a very different seat from the one they would have sat in 20 years ago. Richard Williams discovers how designing for digital innovation is impacting the very seats we’re sitting on. Learn more on page 8 of our latest Onboard Tech Innovation supplement.
ACCESS ALL AREAS
United Airlines’ new state-of-the art entertainment system (IFE), winner of this year’s Onboard Hospitality Best Use of Onboard Technology Award, seems to indicate a step change in the onboard experience for all. Linsey McNeill discovers more on page 15 of the Onboard Tech Innovation supplement.
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Better connectivity and streaming technology is transforming the passenger experience by bringing the excitement of live events onboard. This summer Emirates, for example, served strawberries and cream to First and Business passengers as they live streamed the Wimbledon tennis championships at 40,000 feet. Discover why live streaming is proving popular on page 21 of our latest Onboard Tech Innovation supplement.
Technology UNITED AIRLINES
Check out some key technology to assist crew to improve the passenger experience in our Onboard Tech Innovation supplement.
BE A 2020 WINNER
YOUR ONE-STOP SEARCH SITE FOR OVER 100 TOP SUPPLIERS SEARCH... With just one click!
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aid sleep onboard Quality sleep onboard is a challenge. April Waterston discovers how Headspace technology can help both crew and passengers get some rest IDENTIFY THE PROBLEM
With technology seeping into almost every element of the passenger experience, it’s no surprise that it is now helping travellers get a bit of shut-eye, too. Headspace is a mobile app designed to help users relax through guided meditation and peaceful sounds.
ENLIST AN EXPERT
Last year the app added Sleep by Headspace, with tracks specifically tailored to create the ideal conditions for a healthy restful sleep. The Headspace Sleep team developed a new collection of restful sounds and meditation tracks based on prototypes tested with real users, as well as a careful review of existing clinical research.
by soothing, unique voices that guide the listener through each dreamy environment. The exercises can help passengers fall asleep, or simply help calm nervous flyers.
DARE TO INNOVATE
Virgin Atlantic has been watching these innovations develop, having teamed up with Headspace eight years ago for guided meditation content as part of its IFE. Now Virgin Atlantic also offers six of Headspace’s most popular sleep casts, sleep sounds and wind-downs designed to help passengers get better rest onboard.
CREATE CALM CONDITIONS
Using the “TV” section on their IFE systems, passengers can choose an exercise to suit them, and block out the agitating distractions of the cabin. The sleep casts are narrated
SHARE THE LOVE
FACT FILE Virgin Atlantic first offered Headspace onboard since 2011 Over 80% of Virgin Atlantic cabin crew using Headspace meditation a few times a week
More than 50% of Virgin Atlantic employees feel happier after using Headspace Employees also feel more focused and productive when they use the app regularly
All of Virgin Atlantic’s pilots and cabin crew have time to rest during their flights. Many crew members use the meditation or sleep casts to help them get the most out of this precious down time. “We have already seen positive results such as an increase in focus and productivity by providing Headspace to the Virgin Atlantic pilots, crew and staff as they manage workplace stress and jet lag,” says Dan Kessler, vp of global business development at Headspace. “We’re excited to provide Sleep and other Headspace mindfulness content to passengers.” •
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72 / FOCUS ON
Wireless listening RHA has introduced a way in which passengers can use their own wireless headphones to tap into inflight entertainment. Jessica Pook finds out how
nflight entertainment is one of the most important elements for passengers on a long-haul flight, but without good sound quality even the best of blockbuster content can be disappointing. RHA, developers of True Wireless Earbuds, believes it has the answer and has just launched an inflight adaptor that can connect any cordless headphone to the inflight entertainment system to help. With 16 hours battery, the Wireless Flight Adapter is ideal for passengers who want to use their own wireless headphones to listen to the inflight entertainment. By using this adaptor, passengers can keep streaming for the entire flight and beyond, and enjoy high quality sound produced by aptX - technology that produces wireless sound with CD-quality audio. For passengers travelling together and keen to watch the same movie, share an album or a podcast, there is the option to connect two devices at the same time, enabling simultaneous audio playback.
3.5mm audio connection to Bluetooth including portable gaming devices.” By using Bluetooth 5.0, the latest Roddy Philip, product development version of the technology, users also enjoy improved speed when streaming manager, said: “The main challenges were latency transmission - the time and a 10-metre range. it takes for data to travel across a “We designed the Wireless Flight network, pairing Adapter for all sorts priority and of travel, from the compatibility with frequent flyer on multiple airlines. business to a parent Bluetooth Through extensive on an annual family headphones can market research holiday,” said Joe improve streaming and many flights Aitken, marketing speeds, sound on varying airlines and communications taking into account director. “Frequent quality and range the ages of the flyers will love the planes, seat types, and positions adaptor’s build quality and threewe achieved results of which we’re year international warranty, parents incredibly proud.” will love the ability to pair multiple The adaptor can be paired with the headphones, and long-haul travellers brand's own wireless noise insulating will love the 16-hour battery life. headphones to further enhance the “The flight adaptor can also be passenger experience. rha-audio.com • used to convert any device with a
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Get set for Asia Marina Bay Sands, Singapore • November 12-13
nboard Hospitality will be returning to Singapore this November for the second Onboard Hospitality Forum Asia, in partnership with the FTE-APEX Asia EXPO 2019. Inflight catering, wellbeing, design and innovation specialists will meet within a dedicated zone, featuring exhibitors, education sessions and a street food festival, supported by APOT. Asia – all of which will be free to attend. Onboard Hospitality's associate publisher, Craig McQuinn, says: “After a very successful inaugural Forum-Asia event in 2018, we are delighted to be returning to the Asian region where our Asian colleagues made us so welcome last year. There is clearly demand for opportunities to network and share best practice in the region, building on the established APOT tradition. Working with the teams at FTE-APEX and APOT will help ensure we bring another cracking hospitality showcase to Singapore, with some great speakers being lined-up too. “We are all actively inviting our comprehensive databases of readers and members to join us, and already have a fantastic number of hospitality and technology exhibitors confirmed, and senior procurement Sample executives registered to attend. innovative “We are expecting over 80 inﬂight catering exhibitors and 2,000 buyers from across the in 2019. This is definitely the region only place to be if you want to be involved with the fast- growing APAC region. This is ‘where good taste meets technology’."
WANT TO BE A PART OF IT? Contact Craig today! T: + 44 7753745419
Combine tech talk with
biggest free to attend EXPO! BE A PART OF THIS EVENT IN 2019: firstname.lastname@example.org
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Around the stands The Onboard Hospitality Forum – Asia is shaping up to the best yet with highly relevant inflight speaker sessions and some key hospitality exhibitors
SPONSOR & SPEAKER: SPIRIANT SPIRIANT will have a notable presence this year with its leisure and smart solutions manager, Vladislav Voron, featuring as a prominent speaker on the EXPO stage. An expert in sustainability, Vladislav will share his vast knowledge of materials and design, including practical advice and commentary on how airlines can reduce their impact on the environment. SPIRIANT has been pre-empting the sustainability drive for some years, designing and creating products that will help airlines adapt to all the social,
environmental and logistical changes that are increasingly imperative in today's world. spiriant.com
BEEMSTER Beemster premium Dutch cheese is a traditional Gouda from the countryside of north Holland. Founded in 1901, Beemster is made by a cooperative of small family farmers and master cheesemakers. Beemster cheeses are rich, full of flavour and available in a range of ages, as well as with flavours mixed into them. Nutrition and fair trade combine with great taste and quality for a memorable passenger offer. beemsterfoodservice.nl
DO FOOD DO FOOD will be showcasing its expertise in ตราดูฟู้ด tailor-made solutions. Recipes are modified and adapted to fit each market and its food culture. Under standard operating procedures and strict food safety management system, all products are prepared using standardised recipes and in-season ingredients to maintain taste and product quality. The company's R&D team strives to develop the “perfect taste” for each and every client,
STAND B2 and over the years, has created more than 600 recipes to meet the needs of a wide variety of airline customers. dofood.com
'Street Food Festival' 12-3pm
at our Onboard Hospitality Forum
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STAND B5 A firm favourite at last year's show, SATS offers creative food solutions to airlines, and draws on the culinary excellence of its unique chefs panel . In Singapore alone, the caterer handles more than 51 airlines out of Changi Airport, and with a wealth of experience spanning over 70 years, it is poised for a new phase of growth. It has also recently worked with technology partner Dassault SystĂ¨mes to identify new ways to boost efficiency and minimise food waste in its operations using innovative virtual kitchens that support operational planning. sats.com.sg
Global-C designs, manufactures and delivers inflight products for airlines across the globe. The team is passionate about striking the right balance between quality, function and value. Global-C currently has over 300 products flying worldwide, and in the past 12 months it has designed and delivered over 200 projects to clients. Global-C was a winner at the Onboard Hospitality Awards in 2018 for its interlocking meal box and noodle box for Qantas, and in 2019 for its innovative closed-loop recycling system and compostable cutlery for Virgin Atlantic. global-c.nl STAND
FORMIA offers tailor-made premium guest and inflight service amenities, including kits, bags, cosmetic and comfort items. Recognised for its gifting concepts and exclusive brand collaborations, it has forged a distinctive design approach and focuses on innovation. It has an extensive portfolio of brand partnerships from the luxury, travel, lifestyle, and wellbeing sectors. It uses its expertise to identify the most appropriate strategic fits, enabling brands to optimise their visibility and impact while adding value to the airlinesâ€™ proposition. formia.com
SOLA AIRLINE CUTLERY
Sola Airline Cutlery is a specialist in airline cutlery, servicing more than 95 airlines. It has a solution for every style, service requirement and price-target. Following the upcoming ban on
single-use plastics, the company has developed a new series of light-weight cutleries. Its stainless steel designs are fully circular against disposable prices, and it has a premium hollowhandle fine-dining design for First and Business service. sola-airlinecutlery.com
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Home before you know it Let your passengers feel like they are sleeping in the luxury of their own beds with Orvecâ€™s Luna range. A new level of in-flight warmth and comfort at competitive price points.
Luna is a super soft woven fabric with stitch free quilting and hemless edges, typically 6% lighter than standard linens, with a designed lifespan of over 30 wash cycles. Specify your own custom print. The Luna range includes: Blankets, quilts, linens and pillow covers.
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STAND B14 Orvec is a market leader in the design, supply and manufacture of woven and non-woven products to the airline, healthcare and hospitality sectors across the world. Orvec's commitment to its customers stretches from the initial conception of the design right through to the delivery of the finished product. It prides itself on its ability to reduce the customers’ supply chain burdens and complexities. Orvec's products are supplied worldwide to support all elements of passenger comfort and care. orvec.com
BAYART INNOVATIONS With over 30 years of know-how in supplying high-quality airline items, Bayart Innovations provides solutions tailored to airline and airline passengers’ needs to create an unforgettable onboard experience. The team offers design, production and delivery services with a focus on ethical approaches across the supply chain. Bayart Innovations is constantly seeking to create a unique experience for the passenger through aesthetic materials like velvet, felt and neoprene, and incorporates them in fashionable designs. bayart-innovations.com STAND
STAND B16 Linstol believes airline travel should be inspired. Since SM 1993 its team of idea makers, collaborators and creators has been taking airline product ideas to new heights. It specialises in full product customisation of inflight passenger comforts and delivers products that align with each airline partner’s brand. Recently Linstol has launched a collection of bamboo singleuse napkins. The napkins are made from 100% renewable natural bamboo fibers, offering more absorbency than standard napkins and an ultra-soft feel. linstol.com
ZIBO RAINBOW Zibo Rainbow boasts 20 years experience supporting the airline industry in the design, manufacture and supply of inflight products. These include amenity kits, toiletries, sleeper suits,
towels, blankets, bed linens, pillows, pillow cases, non-skid paper, air-sickness bags, paper meal service packaging, food bags, paper cups, plastic STAND products, chinaware B12 and glassware. sino-rainbow.com
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78 / PRIVATE JET CATERING
The private jet set
Catering for private jets has its challenges but its growing popularity should be giving all airline caterers food for thought, says Nik Loukas
he private flying experience is undergoing a surge in passenger numbers, and it's not just the finance types taking advantage of the efficiencies it can offer. Industries such as engineering, food and drink companies, as well as manufacturing and pharmaceuticals are now regularly looking to it as a viable and costeffective travel solution. Vista Global recently launched XO an online booking platform; the first digital marketplace for private aviation. It allows users to instantly book private charter flights or request a flight in an instant. Passengers can select from over 1500 private jets globally, and they can even book a seat on an existing shared flight.
Geneva and Zurich have become top destinations for private-jetters, surpassing Paris and Dublin for some key operators, and one company particularly benefitting from the increase through Zurich is Bijoux Catering, run by esteemed chef Rachid Benboudy. Benboudy studied alongside master chefs Alain Ducasse and Edgar Bovier, and worked in Paris and the USA in two and three Michelinstarred restaurants. Whilst working in Switzerland, for a private client, Benboudy was asked to cater his private jet, and the rest is history. He started his business in 2013 and when the opportunity to take over the old CrossAir Catering kitchen located on the perimeter of Zurich airport, he jumped at the chance. Sourcing some of the finest products from
Left: Restaurant partnerships are expanding on private jet flights Top right: Air Partner's stylised ' box' meals offering three courses
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across the globe Benboudy explains: "Quality and flexibility are the most important factors when running a VIP inflight catering operation". Benboudy's team delivers a luxurious quality experience for private jet-setter and the business is expanding with recent investments of over $1.5million spent on infrastructure and processes to facilitate a fully-equipped and modern inflight catering unit. Bijoux has opened a new station in Basel Mulhouse and has a partnership with Newrest in Geneva. The company hopes to woo traditional airlines too by offering services such as onboard duty free products, as well as inflight catering for traditional and low cost airlines.
Kevin Macnaughton, managing director charter, at leading private jet business Air Partner, sees the catering as a key feature to the service. "We have partnerships with several of London’s finest restaurants so if guests want Russian cuisine from Mari Vanna or Cantonese from China Tang, this can easily be arranged at a moment’s notice. We’ve been asked to source meals of all types, all the way from haute cuisine to fast food from a high street chain - the choices are almost limitless! The type of food that is provided is largely down to the size of the aircraft. Cold catering is used onboard
smaller jets due to space limitations, so we use freshly-prepared, well-presented 'box' meals, which work well and contain three 'courses' for passengers to enjoy. Sandwiches, wrap selections, salads and sushi are also popular choices on smaller jets used for those on shorter journeys." He sees the key challenges being able to source food which may not be locally available or in season. Adapting some choices to work well at altitude and managing what can be achieved in the flight time available.
Trend-Setter Business QATAR AIRWAYS
BE A 2020 WINNER
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In Australia, Perth Inflight Catering (PIC) caters four or five private charters a week and also supplies catering for 8-10 larger yearly charters such as the Crystal Skye which operates their Boeing 777. Managing director Salim Hazife explains: ''A lot of the short-haul work we do is for mining companies or government departments so while it is a private flight the offering is akin to regular Business service.'' For these the team offers standard menus that align with budgets and the airline menus they currently have on cycle. However when it comes to celebrities and VIPs the service becomes more bespoke and focused rather on meeting a client's individual needs. Budgets for standard services start around AUD$50 per head, with bespoke offerings at AUD$100-200. For the large yearly charters PIC creates the meals in small batches, as opposed to the standard airline catering operations.
forward as their other airline clients, however there Above: Russian salad are limitations when compared to commercial created by Bijoux Catering Below: The Crystal Skye aviation. Clients tend to request the 'in' thing such Customer-centric 777 aircraft catered by Perth as fruit platters, cheese and In the end the customer Inflight Catering crackers, sharing or cocktail is king. ''It is really about a style platters. personalised service tailored “Some private jets may only to the customers needs, if It's about a personalised have a microwave rather you fulfill their requests and service tailored to the than a standard airline go the extra mile with service, customers' needs oven, but our customers no matter how large or small do tend to understand the they will come back next time limitations and requests bear these in mind but they are in town,” says Hazife. servicing this sector does require you to do more For Göksel Yildirim, managing director marketing to accommodate the customer,” says Yildirim. & sales at GIC International Catering in Frankfurt, This could mean sourcing specific foreign private jet catering requests can be as straight newspapers, particular brands of food and drink, or meeting specific preparation or cooking requests. “It can be very expensive, but at the same time it's important to fulfil their requests,” states Yildirim. His team offers a standard menu and bespoke options overseeing logistics to suit the aircraft configuration and cabin interior. Whilst private jet inflight catering is not a Catering one size fits all service, one thing cuts across Innovation them all and that is that it is all very customer RETAIL centric, cost is not normally a factor for the INMOTION end user, the most important thing is the quality. And that is no doubt a priority that BE A 2020 is, or at least should be, trickling down to WINNER onboardhospitality.com all those focused on passenger experience, wherever the traveller is sat. • onboardhospitality.com
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flight type dishwasher
Warewashing systems for up
to 50 000 trays/day
DISKOMAT is your supplier of customized and professional flight catering solutions. Together with our partner WEXIODISK we supply the flight catering industry with Swedish high quality products. Contact us for more information, www.diskomat.se
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seal in style Packaging Automation has been helping deliver sealed catering concepts for over 50 years. Julie Baxter discovers how it is adding style onboard Identify the need
Airline food trays have to work hard to impress and presentation can be key to the passenger experience. Packaging needs to look good but must also be secure, hygienic and easy to use. Packaging Automation (PA) has been supporting airline catering innovation in this for years.
John Dumbell, export manager, says: “Increasingly airlines have recognised that the traditional foil lid with handcrimped sealing has limitations. Such lids hold the heat so are hard to handle, they hide the contents and don’t easily help the crew identify different meal types. Now more airlines are moving to heat seal films, which offers more versatility.”
it when they are upgrading their onboard service concepts.”
Recognise the benefits
Opening up options
All sizes and shapes of meal dishes can be sealed using a variety of films. These can also be branded or colour coded to identify meals. While C-PET containers have become the most popular, foil and board dishes can be sealed in the same way.
Plan for change
The company has worked with Etihad, Qatar and Virgin as well as caterers such as En Route, Alpha LSG and Modern Bakery. Dumbell adds: “Changing to heat sealed dishes can be a fundamental shift for airlines and does require some investment so we encourage them to think about
Fact file PA has worked with Etihad,En Route, Qatar, LSG, Virgin, Alpha and Modern Bakery Heat sealing machines can seal up to 150 meals a minute
PA celebrated its 50th year in 2013 Bakery products, airline sandwiches and desserts can also be heat sealed by PA for airlines
Seal technologist, Simon Wilson, adds: “Hermetically sealing a dish maintains its shelf life, provides tamper evidence and ensures the product will be easily and safely transportable. A castellated seal allows for heat venting to maintain presentation.”
PA offers a test kitchen to help support airlines looking to change to this system. Here they can run proof of concept packaging ideas. PA also recognises the issue of sustainability in packaging but believes in some cases plastic is best to maintain product quality. Biodegradable trays can be sealed in the same way but are currently not ovenable. pal.co.uk •
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Sea to it High in vitamins, protein, iron and fibre, seaweed makes for a healthy alternative to other salty snacks. Check out these seaweed snacks to bring flavours of the sea onboard TAO KAE NOI
Spicy Tao Kae Noi tempura seaweed is a lightly-salted, spicy snack. The seaweed is grilled and coated in the spicy flavouring. The Thai producer was set up in 2004 and has become a leading seaweed brand. taokaenoi.co.th
Ancient Korean wisdom and traditional Thai flavours come together in Nora's seaweed snacks. Using organic Korean seaweed roasted in California, the snacks come portioned in ready-to-go packs. norasnacks.com
OH! MY GIM
Oh! My Gim’s ingredients include handpicked Korean seaweed and Korean bay salt from UNESCO biosphere reserves. At less than 25 calories a pack, it’s position is 'close to nature, nutritious, and tasty'. heasanglobal.com
itsu’s tomato flavoured crispy seaweed thins are full of nutrients and are said to appeal to younger passengers. The seaweed is sprinkled with a tomato seasoning and baked twice to make it extra crispy. itsu.com
Selwyn’s seaweed snack packs start at only 11 calories per pack. The grade ‘A' Nori seaweed from the Far East is triple roasted and flavoured in Wales. The honey and sesame flavour offers a sweet twist on the savoury snacking option. selwynsseaweed.com
Made from seaweed and macadamia nuts, one pack of Sakara’s Nori Chips contains 100% of the recommended daily intake for optimal thyroid function. The chips are positioned as a nutrientdense snack. sakara.com
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A flying shame Sustainability is the hot topic for airlines worldwide but beware of knee jerk solutions and think carefully and holistically before you act says Rob Britton
The airline industry worldwide is under pressure – siege, perhaps – from those critical of its impact on climate change. In Sweden, for example, flygskam, shame of flying, has entered the lexicon. Critics ignore reductions in CO2 and pollutants from cleaner, leaner engines; the industry commitment, CORSIA, to reduce emissions; huge R&D in still better technology; and often single out aviation as uniquely culpable. None of this matters. What matters is airlines need to respond, and they are.
that – in the same Sustainability was almost breath – with the an obsession at the 2019 good aviation delivers, WTCE in Hamburg and is likely to be so at IFSA/ There are lots of choices collectively and APEX EXPO. There are to make but we need to individually. lots of choices to make think it through and but we need to think it Be data driven resist fads and silly through and resist fads Drilling down to onboard rhetoric and silly rhetoric. F&B, as in other parts of Airlines need a our business, there’s no comprehensive approach which can be substitute for careful analysis: solid research and clear thinking leads to sensible decisions. challenging because most are functionally No fad or fashion to colour the choices, no organised with “cause of the month” led by a movie star. horizontal For example, any consideration of reusable communication – say vs disposable dishes and tableware must between operations consider the energy and resource costs of and marketing – difficult. washing and transporting. But uncoordinated, Onboard planners and doers, like everyone piecemeal responses just else at an airline, will forever focus on won’t work. expense control, because it’s always going to SAS is among those taking be a financially tough industry with big cost a holistic approach with an drivers, like fuel, beyond company control; honest message to the and because almost no passengers will pay public: no defensiveness, extra for more sustainable products, no no “green” rhetoric. No one matter how they're presented. Decades of should deny nor minimise market research have proven that point – no that flying is energyless in aviation than many other sectors. • intensive, but balance
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88 / IN CONVERSATION
our creative team works hard to be agile and responsive with new ideas En Route International is upping its focus on design and creativity. Richard Wake, creative director, explains the investment in studio services
n Route is, first and foremost, a provider of food solutions and an innovator in that space, but to add an extra level of value, we're investing in our in-house team of creatives and marketers who work with our product development team to bring new ideas to market fast. Providing a dedicated space and investing in cutting-edge equipment will enable the team to provide a highquality rapid response to product enquiries. The team is made up of product and packaging designers, branding and graphics experts and illustrators. They design all our product packaging, branding and marketing. The studio will support our policy of responding quickly to requests from anywhere in the world, and will help us get under the skin of an onboard service, to improve efficiency and save costs while adding value for passengers.
The studio will also be a great way for customers to try out new service concepts as we can easily produce working samples in-house to run product reviews and small trials. The creative team works alongside our marketers who gather and analyse market and consumer trends, producing invaluable insights. We draw a lot of inspiration from parallel markets, such as retail food-to-go and beyond. Weâ€™ve recently been looking at the cosmetics and fashion industries, for example, which provide windows into consumer behaviour and different ways to tackle operational and product challenges. For me, design in our field is all about adding value to an onboard service above and beyond what the food can achieve by itself. It is about considering all the elements that come together to create that service and improve the overall experience for everyone
who engages with the product - manufacturers, packers, logistics, caterers and ultimately the cabin crew. How easily they can engage with and serve the product onboard is a key design consideration. To achieve this kind of design, teams need to have the right experience and market insight, and the ability to work with all stakeholders right through to the product or service supply chain, just as we did with our cheese solution for Emirates. This design-led project drew expertise from right across our business, really pushing everyone to try something new. It created a unique way of packing, distributing and serving cheese onboard that has created benefits throughout the supply chain. En Route won the Onboard Hospitality 2019 Best for Onboard Snacks award for the Emirates premium cheese service. â€˘
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ensure satisfaction Experience guru Keith Yates has worked with a host of top-ranked airlines and high-end hotels. Julie Baxter asked him the secret to great service UNDERSTAND THE TREND
There has been a move away from luxury products towards the luxury journey. Yates explains: “Customers today are more motivated by memorable, emotional experiences, inspired moments of hospitality.”
FOCUS ON NEED
He believes this means passengers have three key requirements inflight: to be listened to; to feel recognised, and to be made to feel special. “This can be applied to an experience in Economy just as much as in premium cabins – it is about reaching out and touching the human spirit,” he says, citing Garuda, awarded five-star, World’s Best Cabin Crew and number one for Economy in 2014. "They simply focused on reaching out and touching the human spirit to achieve this remarkable outcome."
create hospitality moments and engage immediately,” says Yates. “Mindset training helps your crew value including, connecting and interacting in a genuine, fluid way. There's such beauty in this simplicity.”
EVOLVE THE MODEL
Yates notes: “Hospitality is the new buzz word. Everyone wants to be a hospitality provider. This simply means making customers feel 'included'. People want to feel included, connected, and the future is all about connection. Presence is everything. Ensuring your crew are truly present is the secret for success.”
learnING IS KEY
The first five minutes are the most important. "That is when customers are deciding if they made the right decision to fly with you or not. So
Fact file PE and Business seats brought in an additional revenue of approx $30bn in 2019 YATES+ believes it takes 12 days training to transform crew mindset and
personal skills to ensure real presence and a superior service Where current service models load two meals per person, dine on demand carriers require 1.6-1.8 meals
In the longer term, Yates believes the service model should change. “Halt the routines, burn the trolleys and throw away the trays. Dine on demand is the most exciting ingredient in long-haul premium travel. Customers who have experienced it, love it. It is a real breakthrough for customer happiness. It is hard to deliver as we have to engage, listen and react but ultimately it saves on food cost, generates far less waste, and pushes satisfaction scores up. Move away from dine on crew demand and watch how that impacts your NPS scores.” •
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A human touch This year marks the 10th anniversary of amenities specialist FORMIA in its current management and structure. Julie Baxter looks back at its decade of sustainable growth
en years ago, as Gate Group, acquired deSter (the company he worked for), Roland Grohmann decided it was a time for a change. He was keen to move out of the corporate world and try something more entrepreneurial, something he felt was more value centered. He wasn’t alone – Dietmar Lillig had similar thoughts and had invested in amenities design business, FORMIA. Established in Scandinavia in the late 1970s, the brand had a long history in design for travel and hospitality, and in 2002 an Asia Pacific entity was created, which Grohmann and Lillig acquired in 2009. Under this ownership, FORMIA would focus exclusively on amenity kits, cosmetics and comfort items for inflight. The mission was to specialise in what they felt was the ‘fun part of the industry’ – working with brands to add value and innovation in the passenger experience and gifting concept. Grohmann recalls: “Initially we focused on Asia Pacific opportunities in part because the region is at the heart of the
supply chain. We had only a handful of staff but a vision grow. Soon we had business in the Middle East and Europe too and now we also have customers in North America and Latin America and are proud to be a truly global company.”
employee mix includes 22 nationalities. Grohmann is proud to note that 70% of its staff are female and 40% are under 35, many joining from university and growing with the business through several promotions. The team designs 1500 amenity bags each year, with some 250 million amenities Connections We constantly ask delivered within 25 The FORMIA logo – the million completed REN symbol – is an what can we do oriental character that better in the future bags annually. Niklas Sandor, means ‘human touch’ FORMIA cmo, says: “We aim to use or ‘connection’ and its use reflects the history to look forward not back. We openness and the people-focused constantly ask what we can do better in priority the business aspires to. the future, how can we add more value, Now with offices in Hong Kong, do more to support our clients and the Bangkok, Shanghai, New York, Milan and Dubai, FORMIA has over 80 staff, 40 passenger experience. We are a B2B company but understand it is important plus airline clients and over 150 brand to have a strong connection to the partners. The senior management consumer and the whole passenger team has over 100 years of combined journey.” • experience in the sector and the
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hen your home hub is as idyllic as French Polynesia, it makes sense to bring the outside in. And Air Tahiti Nui has done just that with its newly-designed Boeing 787-900 Dreamliner fleet. As well as launching Air Tahiti’s first ever Premium Economy cabin, the airline has introduced a new cabin concept reflecting the tropical colours and shapes of Tahiti.
Detailing is inspired by Polynesian motifs
Outside comes in The new Tahitian Dreamliner is a mirror image of its idyllic island home, writes Sasha Wood
Carrying the dreamy blue hues of the South Pacific and the floral island insignia, the new fleet launched in spring between Paris and the Tahitian capital Papeete, where the airline is based. The airline wanted its new Dreamliner fleet to represent a renewed spirit. Director for France and Europe, Jean Marc Hastings, says: “Our objective was to capture the heart and soul of Tahiti.” For this, the carrier consulted brand agency Future Brand: “To understand our brand, they visited our islands, met stakeholders including our clients, tourism partners, local artists, storytellers and of course our own staff,” says Hastings. A key concept reflected in the redesign is the Polynesian idea of ‘mana’, which Hastings waxes lyrical about: “It's the luster of the black pearl, the unique recipe of a family’s monoi oil, the iridescent shimmer of rainbow fish, the melody from a ukulele rolling gently through palm leaves...” he says. The main inspiration was Bora Bora’s muchphotographed turquoise lagoon, famous for its manta ray ballet, with different shades of blue reflecting the bright skies and dark sapphire seas beyond the outer reef. Two parallel thin red lines represent the nation’s flag to signify the islanders and French Polynesia’s 118 islands.
A symbol of Tahiti and the airline’s insignia, the fragrant tiare flower takes pride of place on the aircrafts’ tail designed by Tahitian artist Alexander Lee. The local custom of giving the flowers to guests has been extended to international flights, with passengers now handed tiares to evoke the destination the moment they step inside the cabin. Another inspiration was the artwork of French post-impressionist Gauguin, who lived on the islands in the late 19th century and produced paintings of local life. Reproductions of his works can be found in the new cabins, and Gauguin’s onboardhospitality.com
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palette is reflected in the lighting and interiors. The bold use of colour and symbolism by avantgarde artists such as Picasso and Matisse also influenced the cabin refresh. Matisse-style shapes called ‘tattoos’ decorate the livery and cabins. Each symbolises an aspect of island life – ocean waves, a fish hook, the watchful Tiki eye, and creatures associated with French Polynesia. Cabin cushions incorporate Tahitian patchwork techniques, with the rainbow of colourful cushions in Economy an echo of exotic flowers. Blue leather and beige amenity kits in Business are embossed with the patterns from Polynesian arts and crafts.
But it’s not just the colours and patterns of the aircrafts’ interiors that reflect Tahiti, the plane’s higher cabin humidity even emulates the Tahitian tropics, with the added benefit of preventing passengers’ skin becoming dry. With the help of innovation agency Teague, which has designed several Boeing interiors, the carrier installed adjustable LED lighting to recreate the island mood. For overnight flights passengers are gently woken in the morning with Gauguin-inspired pink and mauve light, while dinner is served with 'Tahitian Bliss' sunset lighting. The aircrafts’ design and three-class configuration is also completely new. It’s more airy inside with a vaulted ceiling and vertical sidewalls for extra space. Windows are 80% larger, all the better to see the archipelago’s awe-inspiring aerial views. In the new Business cabin, named Poerava after the Tahitian dance, passengers can settle into 30 roomy seats in a 2-2-2 formation, with 180-degree full-flat bed seats. Newest to the mix is Air Tahiti’s Moana Premium Economy cabin, with 38-inch pitch, reclining seats offering extra leg room and space.
The redesign took three years, but the little airline wasn’t afraid to think big. “The Nui in our name literally means ‘big’, but Tahitians know Nui can also mean ‘grand’ and ‘great’ which captures aspects of our adventurous spirit,” says Hastings. “For the past three years driving this project forward, we have charted our course for the next 20 years.” •
Cabins reflect the idyllic islands
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rethink U.S. service Following Alaska Airlines' merger with Virgin America, Julie Baxter discovers how the SPIRIANT team helped reinvent its U.S. premium service Embrace change
LSG Group has a long relationship with Alaska Airlines (on the catering side in Seattle) so when the merged airlines asked its subsidiary SPIRIANT to work on a new premium tableware offer, the synergy came to the fore. Eva Hotz, SPIRIANT product manager premium experience, says: “Alaska Airlines is reinventing the idea of what can be offered in the U.S. Big carriers are very traditional and slow to change but the merger gave the airline a chance to really think outside the box and evolve its offer.”
rethinking presentation meant we could rationalise to seven minimalist pieces. The new tray is a signature item itself, with shaped ends, a wood effect and anti-slip finish." adds Hotz. "We used durable, long-life and sustainable porcelain; disposable items are also from sustainable materials."
Alaska Airlines' aim is to focus on being highly-sustainable without neglecting contemporary wellbeing, she adds. The brief was to create a tableware range that also draws on the natural attractions and regional produce of its home base.
Focus on food
Hotz says: “The focus was on smaller, quality food offerings superfoods, soups, salads and smoothies, backed with lots of information about the produce. Our team’s goal was to provide the perfect canvas for modern, timeless service. A contemporary look designed to let the food shine.”
Keep it simple
Perhaps the most significant change was a move from round crockery to square. “Building in versatility and
Fact file The new set includes square main plate, bread plate, two bowls, ramekin, mug and a coloured glass butter ramekin
The airline focuses on healthy, regionally sourced food
The new Alaska Airlines tableware set was made by
The retail range features ecofriendly packaging
German manufacturer Schönwald
There were four trolley styles in the merged operation - Boeing, Airbus, High bright and Skywest - so equipment had to work with them all. The tableware was easily stackable to add further practicalities.
Hotz adds: “With Alaska Airlines very inclusive approach, management, crew, catering teams and designers all gave input into the final concept. Now everyone loves it!” •
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Closed-loop recycling With the world moving towards a more circular economy, April Waterston finds out how Global-C is fighting the war on single-use plastic
ingle-use plastics have become a leading environmental concern and as the debate rages, Global-C is tackling the problem by closing the loop on inflight plastics.
In partnership with manufacturer Færch Plast, Global-C has developed a closedloop recycling system for inflight food containers. The system includes the design, manufacture, delivery, collection, recycling and reproducing of PET and CPET containers. By using this system, up to 90% of inflight containers can be made with recycled materials, and the carbon footprint of the containers can be reduced by up to 50%.
Færch has recently acquired a recycling company called 4PET in the Netherlands. "What makes 4PET different is its ability to clean and sanitise contaminated food containers," says Wayne Costigan, director of Global-C. "This allows the plastic to be reused in food contact applications – something not every recycling plant has the capability to do."
Proving its worth
will cover the recycling and Global-C is currently working with transport costs and a major Middle-Eastern carrier and potentially offer some financial return is in the proof of concept process to the airlines. of trialling the closed-loop recycling system with a batch of used food containers. The Expanding on containers were Global-C is working collected and cleaned with EU customs to at the hub, and The carbon footprint allow the import of are currently being of inflight containers products consumed transported to 4PET’s outside the EU, and can be reduced by up hopes to expand recycling plant in to 50% the Netherlands. into other regions Here they will in the future. 4PET be recycled, then sent to Færch’s is also expanding its recycling station network to other locations in Europe manufacturing plant in Denmark and the UK. to be reformed into inflight food Global-C won the Onboard Hospitality containers, and returned to the 2019 Future-scoping Business of the Middle East. The trial aims to prove that the system Year for this project and the Best for Sustainability award for the compostable is effective. It is anticipated that cutlery packs on Virgin Australia. • the money saved from this process
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r a e W l l e w it
shing their s are refre e n li ir a y n that hen ma n a uniform ig s e d At a time w to e ut does it tak ook finds o P a ic s s Je look, what ood? and feels g both looks
tylish, practical and a reflection of the brand itself, crew uniforms these days are nothing short of iconic. So important is it to be influential in their design that airlines are using top fashion designers, innovative sustainable fabrics and even incorporating the latest in ‘wearable technology’ in order to stand out. But with many of these designs lasting up to a decade, it’s imperative that the uniforms are comfortable, practical, look good, and stand the test of time.
Comfort is key
One airline that is facing this challenge directly is British Airways. As 2019 marks its centenary year, the airline is due to unveil a new uniform for its 32,000 employees, designed by Saville Row tailor, Ozwald Boateng. The new designs will replace the current ‘heritage blue’ uniform, worn since 2004, and it will factor in important elements that assist the crew in their inflight duties. Ann Dowdeswell, sales and marketing director of Jermyn Street Design, which was recently awarded ‘Most Iconic Uniform of the Decade’ for its Eurostar uniform, believes the key element is comfort. “At altitude the body reacts, so for comfort, things like stretch waistbands are important,” says Dowdeswell. “Uniforms often have to look pristine throughout long flights so we choose
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fabrics which are easy care, stretch as the wearers work and do not wrinkle or crease. “We’re also seeing more airlines combining job roles so staff start at the ticket desk, move to check-in and then work onboard the plane. This combination of sitting, standing and then a more active role means staff have to be comfortable across roles.” She adds: “The crew are often required to layer their uniforms for their different duties, so we need to consider the fit of each item as worn together as a whole. We do this with the wearer’s comfort in mind – they bend, stretch, sit, stand and reach up often throughout the day, so simple things like lengthening shirts to make sure they don’t come untucked helps them look smart at all times.”
The importance of the brand
Behind every uniform launch is a multi-million-pound brand eager to stand out, and each has very specific guidelines that designers must adhere to. Most airlines consider heritage of great importance when planning a uniform redesign and Air New Zealand is a prime example of this. For its upcoming relaunch, the airline has invited a selection of local designers with a proven track record in the New Zealand fashion industry to submit proposals, with the final design debuting in 2021. A representative from Air New
Main image: Jermyn Street Design for Jet2 Inset: Ladies court shoe by Skysole
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Airlines are becoming more Zealand says the new designs will be a ‘visual environmentally- conscious too and taking steps representation of the country on the world stage’ to reduce waste and adopt sustainable solutions and ‘will capture the New Zealand spirit’. around crew clothing by, for example, ensuring all Similarly, Chinese carrier Hainan Airlines paid uniform items can be recycled after their useful life. tribute to traditional Chinese heritage as part of its latest generation of uniforms with cheongsam dresses for women and jackets with Mandarin Eco warriors collars for men. Last year, Delta made headlines for actioning the Aer Lingus is due to launch its redesigned largest single textile landfill diversion programme uniforms, again to be created in U.S. history by upcycling by Irish fashion designer its retired uniforms. Delta Louise Kennedy. Mike Rutter, partnered with Loopworks, We also have to consider a company that re-purposes coo, says: “The Aer Lingus the packaging we use for materials into limited edition uniform is the very fabric of our brand and together each product as well as products, in order to save with the shamrock on the 350,000 pounds worth of the garment's lifespan tailfins instantly depicts our textiles from landfill. Instead rich history and gives our guests a warm sense of they were upcycled into backpacks, travel kits, and Ireland and Irish hospitality.” travel amenities. Pre-design, extensive competitor research Virgin Atlantic was also championed for its ethical is carried out, brand strategy and budget efforts when its new uniforms were made from expectations clearly defined. Dowdeswell says: 25% recycled polyester yarn (yarn from used plastic “An airline brief is usually very precise. They bottles). All items were developed with closed loop want the uniform to stand out in a busy airport recycling – a system that takes polyester clothing environment; this is done through use of colour and turns it into fibres that can be woven into and clever design of iconic items such as hats, other fabrics. The airline also recycles its uniforms coats, and accessories. Most also want a modern, into blankets, pillows and teddy bears, which are classic design which represents the carriers brand, donated to the homeless and emergency housing. not only today but in 10 years’ time." “This is becoming more important than ever before,” says Dowdeswell. “There are a number of ways to design a sustainable range, and this starts with the client brief and our specification for the products. If we can use single fibre fabrics (all cotton or all polyester) then those items can be fully recycled at the end of their life. We also have to consider the packaging we use for each product as well as the garment's lifespan.”
As crew clothing is often worn for long periods of time, materials must be durable and long-lasting. Crew footwear specialist, SkySoles, has addressed the issue of accelerated wear and tear by offering crew oil and acid resistant, anti-static and anti-slip shoes. These are made
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using a resistant rubber outsole which repels corrosives like oils, fuels and jet engine exhaust. Other projects include ‘sprayable rubber,’ a new synthetic material that is said to perform better than leather and grips up to a 50 degree angle. The company is also working on a ‘global-haul’ cabin shoe, a new ‘fashionable sneaker’ designed for 24 hours of wear, as an alternative to the traditional, rigid court crew shoe. Meanwhile, tailor-made uniform specialist Keit has focused on crew safety with its latest development, the I-Scarf and the I-Belt. Made using a flexible stretch fabric, the accessories easily release if caught or otherwise under strain. Newest to the crew clothing mix is wearable technology. Already trialled by some major airlines, this innovation can assist with the safety and service. Virgin Atlantic has trialled Google glasses and the Sony smartwatch at its Heathrow lounge to greet passengers by name, provide real-time travel information and start the check-in process even before the passenger reaches the terminal door. Next will be technology communicating passengers’ dietary and drinks preferences to crew so they can provide a more personal experience. In the UK easyJet has also trialled ‘smart’ uniforms with built-in cameras, embedded LED lighting and a microphone to improve communication and safety. Technology is also changing the way that crew are able to order uniform. Skypro, uniform provider to Etihad Airways and TAP Air Portugal amongst others, has developed a digital service which allows crew to choose individual clothing items and specific sizes. The mySKYPRO portal also offers airlines the chance to manage stock and save on cost. Jorge Pinto, ceo at Skypro, says: "The portal is already bringing efficiency and cost savings to those using it and has become an effective solution for global uniform management. Skypro is very conscious that this is an era of digital transformation and we are always trying to be on the edge of what we do." •
From left: Delta's upcycled bags; BA's uniform over the years This page from top: Aer Lingus has heritage at its heart; Skypro gives crew variety; I-Scarf by Keit
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Our aim is to be the trusted partner of choice This year WESSCO marks 40 years in the business. Petros Sakkis, cmo, looks back as the amenities specialist gets set for the future
eâ€™re excited to be marking our 40th anniversary at this year's IFSA/APEX Expo in Los Angeles and look forward to seeing our many friends and contacts come visit us in our home base of L.A.. It was here that Bob Bregman founded WESSCO in 1979, naming the company after the telex abbreviation for West Side Supplies Company. Initially, we supplied hotels, but with Bob having served in the U.S. Air Force, the company quickly set its sights on airlines. The first airline order came from Western Airlines in 1979 for 1,500 coffee pots. The next significant move into amenities was spearheaded by Sharon DeHerder and Anita Gittelson who joined in 1987. Many of our clients have been with us from the start, and we've grown with them. Our aim has always been to be their 'trusted partner of choice'.
We've had to foresee our customers' challenges as the industry evolved. These include increasing international competition and more sophisticated passengers. We have done so by adopting a global outlook, setting up in China in 1997 and in Vietnam in 2003, among other global offices. An international presence brings advantages in pricing, quality management, product options, and worldwide support. It enables us to stay ahead of the curve and collaborate with brand partners worldwide. Sustainability is the new challenge; consumers are shifting to modern millennial brands and the eco-conscious lifestyles they stand for. That's why we
work closely with airlines to offer many sustainable, eco-conscious items. The U.S. market is also unique in how fast trends come and go. We address this by being at the epicentre of brand development with our HQ in L.A. and Brand & Design Studio in New York City. Smart brand collaborations are the name of the game. Our ground-breaking Casper bedding programme for American Airlines gained much media exposure and we recently also launched a modern amenity kit programme for American Airlines featuring up-andcoming brands like This Is Ground, Allies of Skin, STATE and Baxter of California. We will reveal other exciting brand collaboration programmes at IFSA/APEX this year. â€˘
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dress sustainably Airlines are looking to up their sustainability efforts with environmentallyfriendly uniforms. Jessica Pook talks to Skypro about 'green' design it's in the fabric
At a time when airlines are under pressure to reduce waste, uniform specialist Skypro is building on its sustainability credentials. The company supplies airlines such as Etihad Airways, TAP Air Portugal and Fly Dubai, and is now using recyclable fabrics and ecological suppliers throughout the design process.
a perfect partnership
Skypro sources production partners that have ecological certifications and that fulfil all European Union CSR directives. These suppliers guarantee proper waste management, savings in water consumption, reduction of carbon emissions and zero discharge of hazardous chemicals. Jorge Pinto, ceo of Skypro, says: â€œWe are conscious of the urgent need to use sustainable methods. Our suppliers and factories throughout production are certified with Oeko Tex, which certifies the product is free of harmful chemicals, and Blue Sign, which represents the responsible and sustainable manufacturing of textile consumer products."
change is challenging
While uniforms are an important matter, they're far from being the airlines' main business. Says Pinto: "Sometimes airlines are hesitant to change the uniform as it usually involves all staff members. To overcome these challenges, we
do our best to present scientific arguments when changing the materials, designs and budgets. We aim to be airline partner, much more than just a product supplier."
adapt to the future
Fact file Crew can now order individual items and sizes using the new mySKYPRO Portal Skypro offers a range of protective textiles which have mosquito repelling characteristics and
UV protection embedded within the fabric As well as being ecofriendly, the clothing has anti-odour properties and thermal sensing tech to regulate temperature
Skypro believes that circular economy - a system aimed at eliminating waste and the continual use of resources - will become mandatory in the near future. To be part of this movement, both airlines and suppliers will have to constantly innovate with new fabrics and adopt more sustainable solutions.
The crew is key
Pinto adds: "I think we are witnessing some changes in the way uniforms are being seen internally. Airlines want the crew to be proud of their uniform, conscious that this affects the company image." â€˘
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Drink up Specialist formulas promise to support wellbeing in the air and fight the symptons of dehydration and jetlag before they begin. Jessica Pook checks out the choices UPPY!
Uppy! - The Genius Flyer helps the body cope with the dry cabin air. The oral rehydration solution, currently onboard Emirates, combines electrolytes, minerals and vitamins to help the passenger recover quicker. The latest addition to the range is Uppy! â€“ The Genius Energizer which has an added caffeine boost and grapefruit and ginger flavour.
These tablets dissolve in water to create a lowcalorie electrolyte drink for faster and more effective hydration. The product comes in lemon, blackcurrant and strawberry and is suitable for children.
PHIZZ hydration sachets are currently an amenity onboard both Emirates and American Airlines. The product offers hydration and electrolyte replacement and immune system support for passengers. An apple and blackcurrant flavour of its hydration, vitamins and minerals formula was introduced this year.
A cube of Waterdrop contains vitamins B6, B12 and C and also flavours water with no added sugar. The product comes in seven varieties with different health benefits. For example, Boost contains acai, blackcurrant and elderflower, and Relax contains hibiscus, acerola and ariona. One cube should be dissolved in 400-600ml of water. waterdrop.com
Available onboard Emirates and included in American Airlines' amenity kits, the multi-vitamin hydration tablet is designed to offset dehydration, combat fatigue and boost the immune system and is available in four flavours. flyfit.com
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Book your stand today Call Amy Francis +44 (0)20 8910 7805 worldtravelcateringexpo.com/contact-us Co-Located with:
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Sweet sensation *N
EW ARRIVALS *
'Free-from' baker We Love Cake has reformulated its entire product range in advance of new UK government targets to cut sugar consumption
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 the onboard sector 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 or gets on track.
When it comes to sweet baked goods, it's probably fair to say that most consumers know their treat isn't going to be light on sugar. But the fact remains most people put aside concerns about calories in favour of taste especially when seeking comfort as they travel. To counter expanding waistlines and the associated health issues of obesity, the UK government has asked manufacturers to cut sugar in their established recipes. As a 'free-from' specialist, We Love Cake has jumped at the challenge, reformulating all of its products in advance of the 2020 deadline.
UK government targets will mean sweet baked goods can contain no more than 27.9g of sugar (per 100g) by 2020
Meeting the Public Health England directive early makes sense for the producer, given that its range of tarts, slices and cookies – all gluten, milk and wheat free – trade on their credentials as coeliac and vegan-friendly, and trends in this direction are gaining momentum worldwide. Many big-name manufacturers have complained about the enforced changes, saying they will mean muchloved favourites will taste different – but We Love Cakes believes the positive PR message of its action to cut sugar content an average of 38% from previous recipes will be well received. The team conducted widespread consumer testing to ensure bakes, such as its new 'Brookie', a cookie/ brownie hybrid, are still packed with flavour. we-love-cake.co.uk •
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Vital signs In a world full of communication, is information overload now just stressing passengers out and damaging your retail chances, asks Roger Williams of Explore Catering
nter any station, airport or cruise terminal and the plethora of signs, noises and smells competing for attention can be overwhelming. While an app in your pocket may have the power to provide all the information you need, operators still rely heavily on physical means of conveying huge amounts of information, and increasingly it feels like many important messages are getting lost. Travel has become hard work and it’s often difficult just to navigate your way to your seat, certainly for the infrequent passenger. Train connections, airport security rules, platform and gate numbers, when to board, carriages and cabin priorities, seat numbers, service delays and last minute changes all need advising to customers in real time but with beeping buggies to avoid, moving floors and epic escalators to ride, not to mention the fashionable shops, branded cafés, charity workers and bars all vying for our attention, how can operators be sure the really key information gets through.
Safety information is of course an imperative, but it seems operators feel the need to tell us about everything in fine detail, even things only relevant to a small group of customers (e.g. don't tell me about bike stowage on trains or oversized luggage for flights, I don't have either). This extra information can overload customers with detail they just don’t need. And many announcements simply fall on closed ears (competing with so many other noises) and many signs just aren’t seen because the visual
field is just too full. In an effort to be clear, it seems we are just losing clarity.
Get it wrong and people simply switch off, especially if your message is a sales message. Too many onboard announcements about sales offers and catering deals just make passengers zone out. And how annoying is it when a superfluous announcement about some duty free item no one really wants interrupts your inflight movie! Monotonous onboard announcements after every station by “Charlie, your onboard host” offering “tea, coffee, beers, wines and spirits and a range of snacks and light refreshments” don’t help either. Nor do the often used and equally annoying: “The credit card machine is not working. Please have the exact change ready to help your crew”. When I hear this, out come my noisecancelling headphones and I just switch off – and those headphones are a problem themselves, as modern day passengers get ever more engrossed in their technology and bearly look up.
Onboard trains, retail catering penetration can be quite low – often between 10%-20% - so impactful messages are vital to gain additional business. Unless they are onboard for over two
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Mandarin and some Arabic too to reflect the diversity of the travellers they get onboard.
Communication needs to be relevant too. Research by Explore Catering, showed 49% of customers entering a station or airport immediately looked for a sign to the toilets after checking the departure board! And after security, over 70% followed signs to their favourite branded food outlet, before they considered shopping or any other activities. In both these examples, clear signage was key to motivating actions, and the catering example reinforces the power of the brand; after all strong brand customisation is fundamental to boosting the more intangible elements of the passenger experience.
hours it’s unlikely you’ll get more than one shot at selling to customers, as propensity to buy diminishes with journey time and distance from destination, so getting it right first time is important. Both rail and air operators need to use all the touch-points they can to steer customers towards the retail offer without too many announcements – preordering via the web, apps for Clarity required at-seat purchases, wifi pop-up In a survey of 25,000 UK rail Passengers want offers, café bar directional passengers (NPS 2018), 26% clarity and simplicity signs, at-seat menu cards, were not satisfied with the rather than volume table talkers, in-carriage / clarity of information, and of messages seat back digital screens, wanted simplicity rather table top and window than volume of messages, graphics, train-side vinyl advertising, platform and especially around boarding trains, finding seats, walkway advertising, branded trolleys with product train arrivals and onboard facilities. advertising on the sides, the list goes on. Leaders in the field have been the railways of Switzerland and Germany which have for years used platform diagrams to guide boarding Language issues passengers to the right carriage, showing entry They need to be speaking their customers' positions along platforms, hence reducing the language too. The largest high-speed noise of announcements; ensuring quick boarding railway in the world, Chinese Railways, has and improving accessibility. How we communicate got the message. It’s re-designing all its in this digital age is changing as smart technology station and onboard signage to make it evolves. But one thing is certain we all still need dual language - English and Chinese – as reassurance that so many tourists were getting lost and we are going in the confused. And, at London’s Marylebone right direction. • Station, Chiltern Trains has become the first railway internal to the UK to make multi-lingual platform announcements in a non-European language, using
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Joe & Seph's, purveyors of award-winning gourmet popcorn, talk about premium products and 'popping' in over 50 innovative flavours Since Joe & Seph’s was launched by Joseph Sopher, his wife Jackie and son Adam, it's picked up over 40 Great Taste Awards for its 50 plus popcorn products and sauces. Adam Sopher says: “We focus on creating the best-tasting popcorn, by ‘air-popping’ the largest, ‘mushroomshaped‘ kernels and hand-coating them in only the finest, all-natural ingredients. And we still make our gourmet popcorn by hand in our kitchens in London!"
Gourmet flavours The range includes sweet flavours like Salted Caramel and Classic Caramel and savoury like Goat’s Cheese & Black Pepper and Mature Cheddar, as well as more unusual (but delicious) flavours like Marmite and Gin & Tonic (made with 5% gin). The aim is to offer a flavour for every mood and taste. Chocolate innovation New this year are Chocolate Popcorn Bites. Featuring salted caramel popcorn individually placed in a smooth chocolate cup, it's a decadent, moreish treat. Sopher says: "It took us two years to develop the concept and get the right balance of popcorn and chocolate. It isn’t like anything you have tried before; you get a lovely hit of chocolate and a very satisfying popcorn crunch." He adds: “Over the years, we’ve had many requests to create a dairy-free or vegan alternative to our traditional
caramel flavours and that will be launching very soon.” Onboard Trends With airlines looking for nut-free snacking solutions, savoury popcorn sees growing demand. Truffle, Olive Oil, Salt & Black Pepper flavours are served in premium cabins and Sopher adds: “In the premium category consumers want a snack that not only tastes great but also has ‘clean’ ingredients. They are looking for innovation and new flavours and that's why Joe & Seph’s stands out as an appealing onboard snack.” All popcorn is triple sieved to remove the traditional mess of popcorn crumbs, and it is offered in 7g or 18g prepackaged foil packs, or larger packs to be decanted onboard. joeandsephs.co.uk
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Rail choice As consumers look for healthy options on the go, rail operators have upped their game with more nutritious, healthier choices, says Roger Williams VIRGIN TRAINS
Virgin Trains stocks glutenfree porridge oats (believed to lower cholesterol) and its meat-free options include a vegan pot of mushrooms, hash browns, spinach and baked beans. Healthier drinks available include Brew’s Anti-Oxidant Tea. virgintrains.co.uk
German cuisine is famous for sauerkraut (fermented cabbage), a probiotic which can aid digestion, so this is a good option as a side dish on Deutsche Bahn trains. Its menus focus on good quality, sustainable ingredients. bahn.com
In France, SNCF’s TGV ‘Inoui’ bistro has introduced one of the widest ranges of vegan dishes on the railways, devised by Michelin-star chef Michel Sarran. An example is a zucchini and carrot salad, a good source of beta carotene. Healthier dessert choices include vanilla yoghurt and apricot purée, and it also has organic and vegetarian options. sncf.com
In Italy on the high-speed Frecciarossa, the menus focus on lighter dishes using fresh, seasonal product. The emphasis is on ingredients with high nutritional value cooked using methods that preserve their goodness, according to chef Carlo Cracco who created the dishes. Examples include a high tea of Casarecce pasta with fish, fennel and cherry tomatoes. italiarail.com
Eurostar Standard Premier and Business Premier customers can request low-salt, low-fat, gluten and dairy-free meals as well as vegan, vegetarian and special meals for diabetics. Examples of buyon-board meals introduced by Eurostar’s Michelinstar chef Raymond Blanc include avocado with egg, cream cheese and sunblush tomato on rye bread. eurostar.com
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Learn more about
the world's fastest growing travel region from top airline speakers
catering from across the region
Get set for Connect
all your customer experiences at one event
biggest free to attend EXPO!
at our Onboard Hospitality Forum-Asia Combine
Be a part of our
street food festival
tech talk with
hospitality buying NOVEMBER 12-13, 2019 MARINA BAY SANDS, SINGAPORE
in association with APOT
Onboard Hospitality has formed a strategic partnership with Future Travel Experience Asia EXPO to invite inďŹ‚ight caterers, wellbeing and design specialists to meet at this wellestablished show, within a dedicated Onboard Hospitality area adjoining the Asia EXPO
TO RESERVE YOUR SPACE or to be part of our Onboard Street Food Festival contact: email@example.com / +44 (0)775 3745419 or: firstname.lastname@example.org / +44 (0)20 8649 7233
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Ads that fly Barcelona-based Immfly launched a specialist media division earlier this year. Laura Gelder looks at why, and what it can do for airlines and advertisers
mmfly has worked on many high profile onboard ad campaigns but a significant volume of requests prompted it to launch a specialist media sales division focused on helping airlines commercialise onboard assets, from inflight entertainment to flight path maps. Adsfly’s Onboard Adserver aims to provide a focused ads revenue solution for the airline industry, giving airlines the chance to enhance the customer experience and generate more revenue, and brands the space to showcase in the skies whilst monitoring ROI.
Combining digital IFE system assets with aircraft assets, advertisers can now place messages, products, services and deals in unique ways in front of a captive audience. Adsfly’s media packages are backed up with new technology, enabling brands to interact with passengers and enhance their travel experience. Designed as a one-stop-shop,
are very interested in the expertise 360-degree solution, adsfly is hardware we provide to manage onboard digital agnostic, flexible and designed to assets in combination with traditional give advertisers and airlines more inflight media.” autonomy. It allows campaigns to be segmented by Digital & physical audience. Immfly believes that This is a focused “Adsfly is easy to the combination of ads revenue solution digital and offline intergrate with any for the airline inflight entertainment environments is industry system, says Sotiris proven to work with Damianos, senior passengers. Its highadvisior at Immfly. “We’re reducing profile onboard ad campaigns have time and labour because everything included providing onboard product can be remotely managed. We’re samples for Oreo and Coca Cola and helping companies manage assets, a campaign for Rakuten TV on easyJet upload campaigns and monitor KPIs flights which integrated messages on and helping airlines boost customer offline aircraft assets (like seatbacks), loyalty and reduce waste because with digital streaming media. we can collect and analyse data on Adsfly is already offering advertisers customer habits.” the chance to pair other assets with the Ramón Rodríguez Sánchez, advertising inflight experience, including those at manager of Adsfly, says: “Advertisers airports, gates, lounges and car parks. •
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Discover the best food-to-go Back at London ExCeL on September 19-20, 2019, lunch!, the food-to-go trade show, is preparing to host 400 exhibitors and around 7,000 attendees. The event line-up includes two days of business and networking, product launches, demos and tastings, innovation and insights, and over 30 keynotes, interviews and panel discussions featuring some of the industry’s biggest names. Products featured will include: Radnor Hills’ new 330ml can format; Satisfied Snacks’s Roughs, a new ‘veg on the go’ snack; Ima Food’s vegan sushi range; Kinoko Kombucha’s low-sugar soft drink; Lord Sandwich’s gluten-free Full-Wrap; Mindful Bites’ new Veganettone; Qwrkee Foods’ Probiotic Puffs – said to be the world’s first probiotic snack; and a new ButterflyCup, ISLA, for hot and cold drinks – now 100% plastic free – making it easy to recycle along with ordinary paper. lunch! has been a popular sourcing stop for airlines and travel caterers for over a
What: lunch! Where: London When: September 19-20 2019
CALENDAR decade. For buyers looking to source the latest innovations (including food, drink and sustainable packaging), there’s a wealth of new product development down every aisle, and options to suit every taste and business need. lunchshow.co.uk
Fine dining Innovation The Speciality & Fine Food Fair provides an opportunity for independent suppliers, buyers importers, distributors and wholesalers to network and get up-todate with the latest trends. There will be over 700 producers and suppliers of artisan food and drink attending, 200 new products on display and an anticipated 10,000 industry buyers, all under one roof. specialityandfinefoodfairs.co.uk
What: Speciality & Fine Food Fair Where: London When: September 1-3 2019
Innoveat is the UK’s only food exhibition specifically for the travel and leisure sectors. Brands and suppliers will be showcasing new products and packaging designed for airlines, airline caterers, airport lounges, trains, train caterers, ferries and cruises. Each year, suppliers at this show also donate all the leftover food to St Mungo’s, a charity that fights homelessness. innoveat.co.uk What: Innoveat Where: London When: October 15 2019
September 30-October 2 The Restaurant Show Olympia, London restaurantshow.co.uk ------September 29-October 4 TFWA 2019 Palais des Festivals, Cannes tfwa.com ------October 29-30 Yummex Middle East The Dubai International Convention and Exhibition Centre, Dubai yummex-me.com ------November 12-13 Future Travel Experience Asia Expo /Onboard Hosptiality Forum Marina Bay Sands, Singapore futuretravelexperience. com
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FOOD2CHINA The FOOD2CHINA EXPO is an international food trade fair focusing on the imported food industry of South China. It will gather the leading international food and beverage brands together as well as the influential buyers, importers and distributors. The national pavilions of the expo are mainly composed of national delegations, overseas producers and traders, while the importers pavilion comprises high-quality importer members of the Guangdong Imported Food Association. food2chinaexpo.com
What: FOOD2CHINA Where: Guangzhou When: September 19-21 2019
Digital take off C
What: World Aviation Festival Where: London When: September 4-6 2019
The Mercury Award Flex-e-Bag Waste System Serving Airlines and Distributors for the past 15 Years
From Flex-e-Drawer and Flex-e-Friends HAPPY BIRTHDAY!
CM The World Aviation Festival will focus on the digitalisation of the MY airline and airport business CY model. Over 4500 visitors attend each year to discuss AI, digitalCMY transformation, distribution, K evolving business models, retailing, marketing, loyalty and much more. Subjects include: artificial intelligence, distribution, digital, merchandising, transformation, loyalty, retailing, ancillary revenue generation, social media and new applications. terrapinn.com/conference/aviation-festival
See you in 2020 at the WTCE
Stand number 3C45 Beside the Taste of Travel
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100 years of BA This August, British Airways marked its centenary. George Banks, who served the company for 33 years in menu, service style and food development, looks back
reated from an amalgamation of airlines, British Airways has a complex history stretching back to Imperial Airways, and including the merger of BEA with BOAC and the take-over of BKS, Cambrian, Dan Air and British Caledonian.
1930s FLYING BOATS
The company structure and managers changed but commitment to inflight service remained key with its roots in the BOAC First class ‘Monarch service’ designed by catering manager Stan Bruce. The
Flying Boats operated by Imperial Airways over the long Empire Routes where luxurious and introduced a full meal service in 1936. Tables were beautifully laid with linen, crystal and silver, and the stewards cooked the food fresh ‘in the pantry’ as the galley was called.
past 100 years have seen many innovations and no doubt there will be many more to come.
1960s THE JET ERA TAKES OFF
In 1974 British Overseas Airways Corporation (BOAC) and British European Airways (BEA) merged to become British Airways.
British Overseas Airways Corporation introduced the Rolls Royce Boeing 707 and the VC10s with the First class service offering caviar, lobster smoked salmon and Champagne.
Lavish menu cards in all classes were offered in French and English, and service brand names included Coronet, Majestic, Elizabethan, Crown, Sleeper, Club and Super Club. From BEA came Silver Wing and Sovereign; and from British Caledonian ‘La Brasserie’ and ‘La Cuisine du Ciel; Dan Air brought Elite for Business and all were amalgamated into the BA brand. Sleeper service allowed pre-flight dining.
The supersonic flagship started to Bahrain and Singapore in 1976 and later offered New York and Washington daily and winter services to Barbados. The Concorde interior was refreshed many times with the last product enhancements by British designer Sir Terence Conran. Cabin crew received individual recipe cards to assist them in their knowledge of the food. The Concorde wine cellar and BA's wine lists in general became increasingly important.
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TOURIST AND SLUMBERETTES In the 1940s B.O.A.C introduced the airline’s first stewardesses. Uniforms were military in style but decades later well known designers were brought in, including Hardy Amies and Julien Macdonald. On the Constellation and Stratocruiser aircraft the option of Sleeper Berths was introduced with the beds folding down from the cabin ceiling complete with bedding. The beds had privacy curtains and crew served breakfast in bed. On these aircraft there were separate ladies powder rooms and gentlemen’s dressing rooms.
BEA introduced the famous Silver Wing service in 1952 on the Airspeed Ambassador aircraft called The Elizabethan. Later came the airline's Sovereign Service for First class passengers in 1960 on the Comet 4B. BOAC introduced the Comet 4 jetliner in 1958 on the London to New York route, the first passenger jet service.
BOAC’s famous Monarch Service was introduced on December 6, 1949, on the Stratocruiser aircraft with a small downstairs bar reached by a spiral staircase. This service continued onto BOAC’s Argonaut and Hermes aircraft, which operated with First class slumberette seating as well as Tourist class. The Britannia, introduced in 1957, had an all First Majestic cabin configuration with 26 slumberette fully-reclining sleeper seats and 26 conventional First class reclining seats.
Rigid meal service times in the First class cabin were done away with and a la carte, eat when you want options increasingly allowed passengers to be flexible in their choice of meal times. More luxurious amenity kits and wellbeing initiatives have included work with top designers from Liberty and Anya Hindmarch. ‘Raid the Larder’ was a new Club World concept offering self-serve snacks between meals, and today that is rebranded as The Kitchen. The new World Traveller offer was launched in 1991.
Throughout the 2000s innovations have included the launch of Club Europe, the partnership with M&S and the relaunch of BA First. With new additions to the fleet come new opportunities.
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124 / GLOBAL PERSPECTIVE
The world view We're going global every day by going social. Meet us in the virtual world via Twitter and LinkedIn. Here's just some of the digital chat you may have missed... Follow us for more: @OBHMagazine and linkedin.com
As part of its effort to promote fuel efficiency and sustainability, Frontier Airlines kicked off its Green Week by treating some lucky passengers to a free flight. The catch? The passengers surname had to be Green. Any flyer who could document their legal last name was Green (or Greene) was offered a refund for their round-trip tickets between August 13-20. In addition, all passengers received “green inspired” gifts to encourage them to think sustainably. @FlyFrontier
Southwest Airlines surprised passengers on their way to Comic-Con in July when they arranged a Nintendo-themed flight, complete with a huge giveaway of Nintendo Switch consoles to every traveller onboard. Passengers were invited to play a special Southwest-themed Super Mario Maker 2 course, and crew were seen wearing Mario and Luigi hardhats. One lucky passenger also won a $500 Southwest Airlines gift card. @SouthwestAir
At the age of 62, many are thinking about plans for retirement – but not Mark Heydon from Wales, who has just qualified as cabin crew for TUI Airways. Mark has always loved working with people and is a life-long aviation fan, so he is “thrilled and proud” to have earned his wings. He admitted that when applying for the role, he did think he might be too old and was surprised when he was selected for interview. He had nothing to worry about as his outstanding people skills and passion for customer service will apparently still trump age in the airline's recruitment process. @TUIUK
A typical cruise will require as much as 60 tonnes of foodstuffs, including the finest wine, oysters, caviar and beef. But when the Azamara Journey dropped anchor near Newcastle-uponTyne in August, it was missing some vital supplies: Greggs sausage rolls, vegan sausage rolls and North East favourite – Stottie Cake. A UK High Street favourite, not generally known for onboard catering Greggs was happy to oblige. Captain Johannes Tysse ordered a boatload of baked goods for the ship’s 700 passengers who were visiting as part of a 10-day culinary and cultural tour of Northern Europe. azamara.co.uk
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Whilst it may seem travelling is a good time to take a break from screens and mindless scrolling, research conducted by Travelsim has revealed that UK travellers are spending over 32 hours a week on their phones and tablets while abroad. UK travellers spend a whopping average of four-and-a-half hours using tech each day. The number one reason people gave for taking tech on holiday was to keep in touch with family and friends, but in fact just 44 minutes of the time was actually spent on direct messaging apps. @Travelsim
No power? No problem! Virgin Trains is taking the stress out of travelling with a digital ticket by introducing both wireless and cable charging points at a number of UK stations. Travellers can give their batteries a boost before boarding the train, so there’s no need to worry about arriving at the station with a digital ticket on a phone that’s about to die. @VirginTrains
Air All Blacks
Air New Zealand is showing its support of the All Blacks rugby team with a new safety video. Head coach Steve Hansen, along with captain Kieran Read and other players, join a diverse cast in the safety video which takes viewers to the headquarters of “newly established airline” Air All Blacks where ideas for the airline’s first safety video are being discussed. @FlyAirNZ
Snacks - Premium Economy/Economy JOINT WINNERS
FOODCASE INTERNATIONAL & MONTY’S BAKEHOUSE
BE A 2020 WINNER onboardhospitality.com
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F.S.P. GmbH flight service products
Donna Fitzpatrick To: Business development manager – UK, Europe and Middle East, DFMi Donna Fitzpatrick has been hired as business development manager – UK, Europe and Middle East. Initially in procurement for the beauty category, Donna worked for Alpha Retail airport shops and inflight in the UK, and Abu Dhabi Duty Free in the UAE. Later in her career, Donna spent several years in a wholesale role for Travel Retail in the UK. Donna’s introduction to the catering category came with her role at LSG Alpha in the UK. During this time, she worked in category management for the leisure airlines and most recently in procurement and supply chain for British Airways.
Alexandra Allen To: Design manager, John Horsfall As John Horsfall’s new design manager, Alex will be building on the company’s brand essence of ‘Detail, Design, and Delight’. Alex comes to the industry from a fashion manufacturing background and brings a fresh, innovative approach. Also new to John Horsfall is Michael Coupland, who is joining the company as head of sourcing and product development following 10 years leading product development and sourcing activities for various textile businesses. James McDonnell has joined the team as senior support staff at John Horsfall’s UK HQ, bringing his experience in FMCG merchandising to a new industry.
We are the leading producer of non-skid traymats and all kinds of paper products designed specifically for use in aviation rail, cruise and ground transportation industries.
To: Ceo, Buddy’s Kitchen Previously president – emerging channels at Buddy’s Kitchen, Joe Chiovera has been promoted to ceo following the retirement of Dave Smith. In addition, Buddy’s Kitchen has also hired chef Joshua Rappaport from LSG Sky Chefs to serve as vice president – culinary and innovation.
please send your appointment news to email@example.com onboardhospitality.com
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When on-time delivery matters New Premium Economy porcelain
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CONVENIENT AIRLINE AND RETAIL
— solutions — DESIGNED TO
Meet us at the IFSA 2019, Booth #539 9–11 September in Los Angeles, CA www.evertaste.com
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