Onboard Hospitality October/December2024

ONBOARD HOSPITALITY • ISSUE 9 9 • OCTOBER- D E C E M B E R 2024

OCTOBER-DECEMBER 2024 ISSUE 99

Award winners • Signature drinks • Supplier collaborations

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

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AWARD WINNERS SIGNATURE DRINKS SUPPLIER COLLABORATION SHOW PREVIEWS

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WELCOME / 3

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

Every body matters

TECHNOLOGY & RETAIL EDITOR Stuart Forster stuart.forster@onboardhospitality.com

I

am sure I am not the only one who was shocked and angered to hear stories of recent failures to accommodate passengers with additional requirements.

EDITORIAL ASSISTANT Sheena Adesilu CONTRIBUTING EDITORS Julie Baxter, Jessica Alexander, Bev Fearis CONTRIBUTORS Kelly Stevenson, Melissa Adamski TASTE OF TRAVEL COORDINATOR Jo Austin EDITORIAL DIRECTOR Steve Hartridge PUBLISHER Sue Williams sue.williams@onboardhospitality.com ASSOCIATE PUBLISHER Craig McQuinn craig.mcquinn@onboardhospitality.com

April Waterston MANAGING EDITOR Onboard Hospitality

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

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

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

MEET THE TEAM...

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

STUART FORTSER

RECOGNISING EXCELLENCE IN AIR, RAIL, CRUISE AND FERRIES

awards.onboardhospitality.com

Documentaries, news articles and viral social media posts are putting the spotlight on the need to prioritise accessibility onboard – something we've been championing for a while now with our Travel For Every Body campaign. We continue to do so in this issue with features focusing on accessibility on pages 80 and 96.

Furthermore, with the launch of the Onboard Hospitality Awards 2025, we are pleased to bring back our Best for Accessibility Onboard award for its second year. We've also added a new award in 2025 for Special Meals/ Products – reflecting how important it is to accommodate passengers with all types of requirements, dietary or otherwise. You can learn more about the Awards and, excitingly, see a recap of all of our 2024 winners from page 13.

If reminiscing on our Awards ceremony gets you in a celebratory mood, check out the features on pages 40 and 44 exploring the latest drinks and cocktail trends (mine's a peach bellini, thank you!).

In the spirit of mixing things up, I encourage you to read the feature on supplier collaboration from page 63. In what other industry could competitor collaboration encourage so much creativity?

That's just one of many reasons to love onboard hospitality.

Got suggestions for technology or retailfocused features or interviews?

Reach out with ideas to Stuart.

SHEENA ADESILU

Sheena oversees our weekly newsletter. Share your press releases and news stories to see them online.

CRAIG MCQUINN

Have queries about the Onboard Hospitality ForumAsia or entering our awards? Please contact Craig.

SUE WILLIAMS

Want to see your advert in our magazine or online?

Please contact Sue to discuss opportunities.

onboardhospitality.com

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Inside this issue...

Regulars

Wellbeing

8

In the News: Recent

75 Focus on: Pillow talk

updates

76 Skin deep: Diverse

102 People on the move: Job seekers and movers

Awards 13

See the 2024 winners

Events 29 Forum-Asia preview

skin care 80 A helping hand: Accessible food service 82 Take your pick: Pyjamas

Retail 86 Trolley trends: Wheely good ideas

32 IFSA preview

88 Opinion: Dr Paw Paw

36 Events calendar: Plus

91 In conversation:

WTCE review

Wizz Air

Food & Beverage

Technology

40 Signature drinks:

94 APEX preview

Tempting tipples 44 Pours for thought: Cocktails in the clouds 47 In conversation: Nick Wiley, En Route

88

96 Breaking barriers: Accessibility onboard 99 Focus on: Immersive entertainment 100 Case study: PLAY Airlines

48 Foursight: Special meals and building loyalty 51

Food for good: Products

13

with a purpose 54 New arrivals: UNROOTED

80

56 Premium dining: Don't overdo it

Design & Innovation 63 Dream teams: Supplier collaboration 68 Focus on: Economy rotables 70 Perfect partners: The Armani impact

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VISIT US AT IFSA 2024 BOOTH #339

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Specialty kits from FORMIA

FORMIA has collaborated with American Airlines and Japan Airlines for new amenity kits launching this autumn.

For American, FORMIA forged partnerships with four leading brands to curate limited-edition amenity kits for the airline’s annual Stand Up To Cancer (SU2C) awareness campaign.

The specialty kits feature limited edition, exclusive designs for First, Business and Premium Economy cabins developed with Raven + Lily, a certified B Corp brand and member of the Fair Trade Federation. This is Raven + Lily’s debut onboard, chosen for its socially- and environmentally-conscious credentials. The kits include products from two new brands, Pholk and Macabalm, and continue American’s collaboration with the premium skincare brand, thirteen lune. Macabalm is a female-founded organic skincare brand creating a conscious,

sustainable range in Australia. Pholk prioritises healthy melanin function through its all-natural products.

The new First class amenity kits for JAL highlight the talents of two artists, Yukihito Okabe and Yu Takada. Okabe’s artwork features vibrant colours and strong touches from moulded crayon shavings. Takada is a taiko drummer and dancer whose sensitivity and imagination is expressed across his artworks.

JAL's collaboration with HERALBONY began in 2023 with the introduction of Business class amenity kits.

HERALBONY is an art agency challenging preconceptions of disability through art. The airline has also expanded this collaboration into initiatives across the passenger journey including coffee cups in the First class lounge and printed sleeves for inflight meal boxes.

E X- L S G G R O U P B O S S J O I N S KA E L I S Former Group CEO, hasIjoined T O LSG UP GR AErdmann D E Rauer, CAB N SKaelis as a

member of its Supervisory Board.

With over two decades of leadership experience in the aviation and service industries, Rauer brings expertise and new perspectives to Kaelis as the company works to expand its global presence and innovate its offerings.

Rauer has received many plaudits during his tenure at LSG Group and as a board member of Lufthansa Group. He spearheaded much organisational change designed to transform LSG Group into a market leader, recognised for its operational excellence and customer-focused innovations. onboardhospitality.com

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INDUSTRY UPDATE / 9

NEWS BITES • Tourvest Retaill Services has partnered with Grind for a bespoke coffee exclusively for British Airways and BA Euroflyer. • EcoVadis has awarded deSter its highest platinum rating placing deSter in the top 1% of all companies rated. • Bottega S.p.A. has launched the Bottega Gold Cru, the first release of its Prosecco Premium Vintage Collection. • KIDZbranding and Molslinjen Ferries have cooperated in the launch of a welcome gift of activities for children sailing aboard its ferries • Milk has partnered with the global favourite children’s character Elmer the Patchwork Elephant for a range of children’s and toddlers backpacks. Elmer represents inclusivity, education, fun and wisdom.

THOMPSON AERO'S NEW VANTAGENOVA PREMIUM ANGLED SEAT FOR TWINAISLE AIRCRAFT PUTS THE FOCUS ON FLEXIBILITY. IT IS DESIGNED TO BE CUSTOMISED BY THE AIRLINE IN MANY AREAS.

C AT E R I N G C H A O S CAUSED BY MOUSE A Scandinavian Airlines (SAS) flight from Oslo to Malaga was diverted to Copenhagen because of an unexpected and unwelcome passenger: a mouse, which reportedly jumped out of one of the meals being served.

The presence of the mouse was met with surprise and humour. A social media post, attributed to a passenger prompted coverage of the incident by newspapers in the UK and US. In diverting the flight, SAS was following safety protocols. Rodents pose a threat because of their

ability to gnaw through electric cables.

Alexandra Lindgren Kaoukji, Head of Media Relations at SAS said: “There is no emergency over this kind of situation.

But the process is that we go to the airport where we can change the aircraft.

The aircraft is fumigated and we change, of course, the equipment and everything onboard. The new aircraft is catered with new catering,” An investigation is underway to establish how the rodent got onboard involving all relevant parties.

I C E L A N D A I R PA R T N E R S W I T H S KY S U P P LY Icelandair has collaborated with Skysupply to introduce a second generation of Business amenity kits featuring the works of local artist Sarah Riel.

Going onboard this autumn, the kits build on the success of the first edition kits which debuted last year. They are made of high-quality Kraft paper, reflecting Skysupply’s vision to create sustainable and meaningful products that have long lives through second uses. Icelandair's brief prioritised sustainability, and the kits reflect both the airline’s brand message and the island destination’s DNA, with design references drawn from Iceland’s natural landscapes.

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Inspirational art for

In collaboration with

A meaningful collaboration for JAL’s First Class passengers where each kit is a remarkable piece of art which tells an inspiring story.

Together, we aim to overcome perceptions and prejudgements of disabilities and to introduce a whole new culture to the world.

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INDUSTRY UPDATE / 11

Seasonal SWISS SWISS has launched a new seasonal menu for the autumn period, created in collaboration with caterer, gategourmet, and Manuel Steigmeir, chef de cuisine at awardwinning FAHR restaurant in Künten, Switzerland.

The menus offered in First and Business on long-haul services from Switzerland, were created at the gategourmet development kitchen in Zurich. Steigmeir's restaurant holds 17 Gault Millau points and a Michelin star, and the chef himself received the prestigious Michelin Young Chef Award at the age of 27 and the Aargau Entrepreneur Award 2023.

Dishes for the airline include a starter of char tartar with dill mayonnaise, cucumber and yogurt mousse; while main courses include braised veal cheeks with cremolata, cherry jus and mascarpone polenta or sauteed cod with chimichurri, creamy fregola sarda and roasted autumn vegetables. For dessert, passengers are offered a delicate chocolate financier.

Patrick Dudler, Executive Chef Product Development at gategourmet Zurich, said: “In recent years, gategourmet has been continually enriched its offering through innovations created with the different guest chefs. These collaborations help ensure we stay tuned to all the latest culinary trends.

“This culinary programme represents a win-win situation for the three parties involved: SWISS can offer its travellers new menus designed by different star chefs, gategourmet is continually enriched with innovations from the different guest chefs, and the guest chef ultimately gets to put their name and stamp out into the world.”

Read more about chef partnerships on page 56.

For weekly news updates straight into your inbox, sign up for the Onboard Hospitality newsletter

E M I R AT E S E XT E N D S DRINKS MENU Ten new premium spirits and beers have been added to the Emirates drinks menu, expanding choice to 40 items.

First passengers can now sip Stoli Elit vodka from Latvia, The Botanist Hebridean Strength gin from Scotland, Eminente Reserva seven-year-old rum from Cuba and Glenmorangie Signet single malt whisky from Scotland.

The Business menu now offers Grey Goose vodka, Glenmorangie Original 10-year-old single malt whisky and Kronenbourg 1664 Blanc beer. Smirnoff No. 21 Red Label vodka, Bombay Sapphire and Baileys Irish Cream have been added in Premium Economy and Economy. onboardhospitality.com

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ONBOARD HOSPITALITY AWARDS 2024 WINNERS

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WELCOME

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CEREMONY GALLERY

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SEE THE WINNERS

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CABIN CONCEPT OF THE YEAR 2024

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ENTER 2025

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THE WINNER TAKES IT ALL Prepare to be inspired! Over the next few pages we spotlight the winners of the Onboard Hospitality Awards 2024.

Voted for by you, our readers, and judged by a panel of over 20 industry experts, these winners have beaten the odds and been crowned from more than 200 entries in the most reputable and rigorous judging process the industry has to offer.

Now, that's no mean feat!

From snacks to sustainability, textiles to accessibility, amenities to technology, the winning entries represent companies and products that are striving to be at the very forefront of innovation in our sector.

In the fast- and ever-evolving world of travel, the role of onboard hospitality is more vital than ever.

That's why we're proud to bring you the Onboard Hospitality Awards year after year, celebrating the very best of our wonderful, creative industry.

Congratulations again to all of the 2024 winners, and best of luck to those entering for 2025.

April Waterston Managing Editor Onboard Hospitality Magazine

Read full product details at awards.onboardhospitality.com

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2024 WINNERS GALLERY

W

e were delighted to welcome over 400 delegates to the 2024 Onboard Hospitality Awards ceremony, held at the Taste of Travel Theatre at the World Travel Catering and Onboard Services Expo in Hamburg, Germany on May 28 2024.

The excitement in the air was palpable as we revealed this year's winners in front of an audience consisting of airline CEOs, buyers, suppliers and more.

Many thanks to our wonderful event sponsors: Cuisine Solutions, En Route, Heineken, Intervine, Foodcase International, John Horsfall and Castello Monte Vibiano. Their kind hospitality and finishing touches truly made it an evening to remember.

The 2024 edition of the awards marked ten years of the Onboard Hospitality Awards. Thank you to all those who joined us to celebrate both this year's winners and a decade of recognising excellence in our industry.

Entries for the 2025 awards are now open – you've got to be in it to win it!

Read full product details at awards.onboardhospitality.com

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AWARDS / 17

Read full product details at awards.onboardhospitality.com

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Discover the 2024

WINNERS Key to the enduring success of the Onboard Hospitality Awards is our rigorous and transparent judging process.

Expert judges

Our judges consist of a carefully-curated panel of industry experts. They include buyers and decision-makers from airlines and rail companies, as well as chefs and caterers, industry consultants and professional travellers.

This year the panel brought together experts from North America, Australia, the Middle East and Europe.

Your peers

All entries are first voted for online by our extensive international readership, allowing for

informed peer-to-peer recognition. Only our subscribers are eligible to vote – the buyers and suppliers of onboard hospitality. These are the people we believe are best placed to recognise a good product or service, or a true innovation.

These are the people – you and your industry colleagues – who really are in the know; industry insiders with expertise in the field.

Judgement day

Once the finalists are identified through online voting, our panel of judges gather in person to test and review the shortlisted products and services. They included the fabulous winning entries which you can see below and over the following pages. Congratulations to all of the 2024 winners!

BEST FOR ONBOARD TEXTILES: FIRST AND BUSINESS WINNER: Global-C, Air India Dual Purpose Mattress Seat Topper HIGHLY COMMENDED: Kaelis, Air India Business Class Duvet

BEST FOR ECONOMY/LCC AMENITIES WINNER: Kaelis, Air Astana Economy Amenity Kit HIGHLY COMMENDED: Kaelis, Etihad Economy Class Amenity Kit

BEST FOR WELLBEING WINNER: Finnair, The SEES and Finnair product collaboration HIGHLY COMMENDED: Air New Zealand, Aotea Skincare

Read full product details at awards.onboardhospitality.com

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AWARDS / 19

BEST FOR FIRST CLASS AMENITIES WINNER: Buzz, Etihad Airways Giorgio Armani First Class Kit HIGHLY COMMENDED: SWISS International Air Lines, SWISS Zimmerli First Class Amenity Kit

BEST FOR BUSINESS CLASS AMENITIES WINNER: Buzz, EVA Air Giorgio Armani Business Class Kit HIGHLY COMMENDED: Buzz, Etihad Airways Giorgio Armani Business Class Kit

BEST FOR ONBOARD TEXTILES LCC/ECONOMY WINNER: John Horsfall, Air New Zealand EY Blanket

WINNERS REVEALED Over 400 people attended our Awards ceremony on May 28 2024

BEST FOR PREMIUM CLASS AMENITIES WINNER: Hawaiian Airlines, Hawaiian Airlines Extra Comfort Amenity Kit HIGHLY COMMENDED: Buzz, Air India TUMI Premium Economy Kit

BEST FOR ONBOARD MEAL OR MENU WINNER: Retail inMotion, Schnitzelkombi: Chicken schnitzel with potatoes and Almdudler or beer – Austrian HIGHLY COMMENDED: Finnair, Centenary Menu HIGHLY COMMENDED: Air New Zealand, A Taste of Aotearoa

BEST FOR WEARABLE TEXTILES WINNER: Buzz, Giorgio Armani Sleeper Suit for Etihad Airways HIGHLY COMMENDED: Clip, SWISS Zimmerli First Class Pyjamas

BEST FOR ONBOARD SNACKS FIRST AND BUSINESS WINNER: MV Food, Tiramisu HIGHLY COMMENDED: Smize & Dream, Smize Caramel Couture

Read full product details at awards.onboardhospitality.com

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DO YOU THINK THIS IS A FROZEN OR AN AMBIENT MEAL? WANT TO FIND OUT? COME VISIT US! IFSA - LONG BEACH CALIFORNIA, 28 - 30 OCTOBER 2024 FTE - SINGAPORE, 19 - 20 NOVEMBER 2024 WWW.FOODCASE-INTERNATIONAL.COM

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BEST FOR ONBOARD SNACKS ECONOMY WINNER: Cheesies, Cheddar Cheesies HIGHLY COMMENDED: Air New Zealand, The Great Kiwi Snack Off

BEST FOR ONBOARD BEVERAGE: ALCOHOLIC WINNER: We Are The Uncommon, The Uncommon Bubbly White Wine HIGHLY COMMENDED: Alaska Airlines, Cloud Cruiser IPA

BEST FOR ONBOARD BEVERAGE: NON-ALCOHOLIC WINNER: Castello Monte Vibiano, Bellino HIGHLY COMMENDED: Alaska Airlines, Stumptown Coffee

BEST FOR SERVICE EQUIPMENT: CREW WINNER: Ecoffee Cup, easyJet reusable to-go cup and cutlery sets HIGHLY COMMENDED: MyDrap, Air Astana single-use 100% cotton table linen

ENTER NOW The 2025 Awards are now open for entries.

Entries close December 1 2024.

BEST FOR ONBOARD CATERING INNOVATION WINNER: Retail inMotion, Sprungli Chocolate Plane Swiss International Air Lines HIGHLY COMMENDED: LATAM’s local Women Chefs programmes

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BEST FOR SERVICE EQUIPMENT: PASSENGER WINNER: Global-C, Air India Vista Verve Tableware HIGHLY COMMENDED: Kaelis, Armani/Casa for Etihad Airways

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2024 WINNERS

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BEST FOR YOUNG TRAVELLERS WINNER: Buzz, Saudia’s Minions Kids Kit HIGHLY COMMENDED: Wessco, Air Astana Baby/Kids Amenity Kit

BEST ONBOARD SUSTAINABILITY STRATEGY WINNER: LATAM AIRLINES, Recycling programme, DOM Brasil HIGHLY COMMENDED: Virgin Atlantic, Thoughtful Food Programme

JOINT WINNERS BEST ONBOARD SUSTAINABILITY PRODUCT WINNER: Linstol, COPA Sugarcane Bagasse Cups with Earthcoating WINNER: Foodcase, Kasih Sugar Cane Packaging

NEW AWARD Best for Accessibility was

BEST FOR ACCESSIBILITY WINNER: Air France, SAPHIR, a bespoke programme HIGHLY COMMENDED: Qatar Airways, Accessible Movies

a new category created for this year's awards.

BEST ONBOARD ENTERTAINMENT WINNER: Qatar Airways, Oryx One HIGHLY COMMENDED: LATAM Airlines, LATAM Play HIGHLY COMMENDED: Stellar Entertainment, Air India’s IFE

Read full product details at awards.onboardhospitality.com

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AWARDS / 23

BEST ONBOARD CONNECTIVITY WINNER: Panasonic Avionics, MultiOrbit Connectivity

BEST FOR ONBOARD TECHNOLOGY – HARDWARE WINNER: Procurall, JetBlue’s thinksound Premium Eco-lux Headphones for Mint HIGHLY COMMENDED: Linstol, Singapore Airlines Business Class Inflight Headphones

CONGRATULATIONS! Our 2024 winners were selected from more than 200 entries.

BEST FOR ONBOARD APPS WINNER: Qatar Airways, In-house app

ENTRIES ARE NOW OPEN FOR 2025 Enter by December 1 2024.

Learn more at awards.onboardhospitality.com Read full product details at awards.onboardhospitality.com

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2024 ONES TO WATCH

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DELI LITES IRELAND Gourmet Irish Ham Hock and Mature Cheddar on Bretzel Sourdough

VOYAGE FOODS Hazelnut Free Spread

CORN NEXT Sustainable corn-based drinking straw with 100% natural component

INTERVINE, INC. Poppy Wines 2023 Pinot Noir in FrugalPac Bottle

ASTROVA Panasonic Avionics

SWIFT BREW The Barista Cup

2024 SPECIAL RECOGNITION TRENDSETTER OF THE YEAR deSter, Etihad’s fully-reusable and recyclable Economy dining tableware

Read full product details at awards.onboardhospitality.com

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PRIVATE JET: GOLD WINNER: Beond Beond's goal was to redefine luxury air travel by offering an all-premium experience that combines comfort, style, and sustainability.

Its seamless travel journey includes lie-flat seats crafted with premium materials, gourmet dining with bespoke tableware, and cuttingedge IFE featuring iPads and Beats headsets. With a sophisticated, one-of-akind dark grey livery and personalised service, Beond aims to elevate air travel to new heights. The airline's commitment to sustainability is evident in weight-saving innovations and eco-friendly practices, making every flight both elegant and environmentally conscious.

Judges were impressed by the unique proposition.

LOW-COST CARRIER: GOLD WINNER: Bonza Goodbye, Bonza – we'll miss you! Despite sadly going into administration earlier this year, Bonza's unique inflight offering was something to be inspired by. Our judges were impressed by provisions not often seen on a low-cost carrier, such as rotable cups (thus reducing plastic waste), personalised at-seat ordering via an app on the passenger's own device and much more.

The can-do attitude of the Bonza 'Legends' (or 'crew' to most of us) and focus on supporting and championing local Australian culture and causes also helped secure Bonza's Gold win. Let's hope the masterminds behind the operation can put their stamp on another airline in the nottoo-distant future.

Read full product details at awards.onboardhospitality.com

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2024 CABIN CONCEPT WINNERS

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FULL-SERVICE AIRLINE: GOLD WINNER: Hawaiian Airlines Taking home the Gold in the Full-Service Airline Cabin Concept of the Year category was none other than Hawaiian Airlines. Its new 787 Dreamliner cabin interior has been created to immerse guests in vibes of Hawaii and bring the spirit of traditional Polynesian wayfinding onboard. Koa-woodinspired decor, a Hawaiian flora printed overhead light dome, and area speakers that play sounds from nature over gentle welcoming music all contribute to the ambience.

SILVER WINNER: Air France Technology was a key focus for Air France when developing its new Airbus A380 experience, with the Business cabin in particular equipped with cuttingedge technology. Each seat features a wide 20-inch 4K Ultra High-Definition anti-glare screen, allowing passengers to enjoy over 1,500 hours of entertainment.

In addition to the technology, our judges described the cabins as 'chic' – and we'd expect nothing less from France's flag carrier.

BRONZE WINNER: Malaysia Airlines Looking for long-haul comforts on a mediumhaul fleet? Malaysia's got you covered. Looking at the wider market when considering its new A330neo fleet proposition, Malaysia's team observed an increasing competition in the Business class market, taking it ever closer to a First class product.

With this in mind, it applied enhancements to both the seat and the whole the cabin offer, with privacy doors, enhanced amenities and exclusive pyjamas.

Read full product details at awards.onboardhospitality.com

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2025 AWARDS ENTRIES NOW OPEN Don't miss your chance to shine. Enter the Onboard Hospitality Awards 2025 before December 1 2024

KEY DATES 2024 Awards open for entries: SEPTEMBER 30 2024 Closing date for entries: DECEMBER 1 2024 Online voting opens: JANUARY 1 2025 Winners revealed: APRIL 2025

TO ENTER awards.onboardhospitality.com For further details and queries contact: sue.williams@onboardhospitality.com

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PREVIEW: ONBOARD HOSPITALITY FORUM ASIA 2024 / 29

Sing it loud In November the FTE APEX Asia Expo and Onboard Hospitality Forum-Asia return to Singapore. We hope to see you there!

O

n November 19 and 20, the Marina Bay Sands Expo and Convention Centre in Singapore will open its doors for the Onboard Hospitality Forum-Asia 2024 and the twelfth edition of FTE APEX Asia Expo.

We are looking forward to welcoming new as well as returning suppliers to our forum, which has a dedicated space and presents opportunities to connect with representatives of airlines. More than 120 airlines and airports will be present at the event, which is Asia's largest free-to-visit passenger experience expo.

Additionally, we'll be hosting two of the panel sessions on the expo floor stage. We welcome you to attend and interact with guests including Oren Cohen Butansky, Executive Vice President and Chief Customer Experience Officer at EL AL Israel Airlines, and Yelena Obukhova, VicePresident Inflight Services at Air Astana.

Come and join us at sessions entitled Enhancing inflight service and food and beverage offerings while minimising 2024 waste and maximising will see the sustainability, starting at Onboard Hospitality 3.00pm on November 19, and Asia-Forum's Improving the inflight experience 12th edition for passengers and the latest onboard product innovations is the title of the session beginning at 1.00pm on November 20.

If you haven't already booked, please get in touch with Onboard Hospitality's Craig McQuinn, who can provide details.

See confirmed exhibitors overleaf.

WANT TO BE A PART OF IT?

Contact Craig today T:+44 7753 745419 craig.mcquinn@onboardhospitality.com

120 airlines and airports will be present at the 2024 show

BE PART OF THIS EVENT IN 2024: craig.mcquinn@onboardhospitality.com

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Experts will speak in the show's engaging panel discussions

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Around the stands The Onboard Hospitality Forum – Asia is shaping up to the best yet with some key hospitality exhibitors

FOODFOLK AUSTRALIA Founded in Perth in 1998 as Perth Inflight Catering, Foodfolk Australia has grown from a family-run venture into a leading name in the catering industry.

Renowned for serving wholesome, lovingly-prepared meals both in the

FORMIA

STAND G10

FORMIA and its partner REBEL (experts in quantifying environmental impact) are driving a reduction in the company's carbon footprint through focused initiatives. These include the increased use of sustainable materials, sustainable brand collaborations, circular solutions and net-zero carbon amenities.The goal is to become a net-zero carbon company by 2030.

STAND G29

air and on the ground, the team is dedicated to delivering exceptional dining experiences across Australia. The business has a strong commitment to quality ingredients, sustainability and community involvement, and its ongoing growth strategy has recently seen it expand.

ITW ENVOPAK An established manufacturer of innovative security sealing solutions. Through its Envoseal and Envopak brands, the company has been supplying multi- application security seals to the airline industry for over 50 years. Its innovative range of products, includes cash bags, key wallets and STAND security seals.

G39

FOODCASE INTERNATIONAL Foodcase is a specialist in ambient, frozen and chilled food and beverage concepts. It creates innovative solutions for

the travel industry, through a combination of ingredient knowledge and culinary excellence, innovative food and beverage technologies, plus packaging and design STAND solutions.

LINSTOL

STAND G31

Linstol has spent the past few years working with airline partners to find sustainable alternatives to single-use plastics. The team is focused on ensuring airlines make considered changes that don’t inadvertently do more harm than good. Successes include the rollout of the Super Cup, made with EarthCoating, which cuts the plastic content in a paper cups.

EN ROUTE INTERNATIONAL Established in 2002, En Route has become a leading global specialist in passenger solutions, supply chain services and sourcing for airlines and airline caterers.

Founded in the UK, it now also has offices in the USA, STAND UAE and Australia.

G23

See the latest exhibitor list at

onboardhospitality.com/ all-eyes-on-forum-asia

G10

BE PART OF THIS EVENT IN 2024: craig.mcquinn@onboardhospitality.com

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AVIO PACK

RMT GLOBAL PARTNERS RMT Global Partners is an Atlanta-based company. A Certified Small Business, it was founded by Richard M Tuttle to provide the travel industry with a true partner in cabin service STAND equipment design, sourcing G7 and supply.

Avio Pack is an innovative manufacturer and exporter company which specialises in the design, development and production of eco-friendly products for the travel sector. Its established portfolio includes a range of inflight comfort STAND products and food G45 packaging items.

DO FOOD DO FOOD offers tailor-made catering solutions. Its recipes are modified and adapted to fit each market and its food culture.

FLIGHTPARTS

Embark on a journey of comfort, convenience, and quality with Flightparts. A provider of aviation essentials, Flightparts is dedicated to enhancing every aspect of the inflight experience from top-notch entertainment via its headsets, to the indulgent comfort of its pyjamas, blankets, and amenity kits. It is offering greener choices with eco-friendly products, and tailored assistance every STAND step of the way through G35 its personalised service.

The R&D team strives to develop the “perfect taste” for each and every client and has created and developed more than 600 recipes for a wide variety of STAND satisfied customers.

G47

STAND G19

PROCURALL SOLUTIONS

Experienced in procuring, designing, developing and delivering customer comfort, care and safety solutions to airlines, cruise lines and hotels.

TRAITEUR DE PARIS

Traiteur de Paris is a manufacturer of patisseries, petit fours and cooked vegetables.

It claims to have only one ambition: to offer the very best, 100% made- in-France traditional culinary craftsmanship. Its ranges of premium frozen products are created exclusively for caterer businesses and food service professionals.

MANNA FROM HEAVEN A family-owned and operated, large-scale food manufacturing business, specialising in restaurantquality sweet and savoury STAND products made with fresh G53 Aussie ingredients.

Everything Manna From Heaven creates has a minimum frozen shelf life of 12 months. All of its baked goods are snap frozen, ready for worldwide transport, and are free from preservatives.

ZIBO RAINBOW ZIBO RAINBOW has been serving the airline industry for 20 years. It offers design, manufacture

STAND G25

and supply of products including amenity kits, toiletries, textiles, food packaging, serviceware, table settings and more. It is certified under ISO 9001:2008.

STAND G3

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32 / SHOW PREVIEW: ISFA GLOBAL EXPO

Exhibitor preview

California is calling Sunglasses at the ready! It's nearly time to head to Long Beach for the 2024 edition of IFSA Global EXPO

L

ook out Long Beach, the International Flight Services Association (IFSA) EXPO is on its way!

Co-located with the Airline Passenger Experience Association (APEX) EXPO and Future Travel Experience (FTE) Global, the onboard services industry will descend upon California on October 28-30 2024 for three days of networking, learning and inspiration.

Aiming to bring together 'key industry leaders to drive partnerships, share insights, and explore cuttingedge technologies', it is anticipated that more than 3,000 attendees with nearly 100 airlines are set to attend – putting the EXPO on track for a record-breaking year.

What's new?

A few things have changed since last year's edition of the EXPO. Visitors this year will be able to spend two-and-a-half days exploring the exhibition hall, as opposed to just two days in previous years. Furthermore, there will be a number of networking events on the show floor itself, making it easier than ever to mingle with suppliers.

Also new for 2024 is a Member

Meeting Zone area, where attendees can gather to network and recharge.

This year IFSA will be celebrating its 50th Anniversary – so keep an eye out for the celebrations.

Thought leadership For delegates eager to walk away from the show with some new-found knowledge, the IFSA Innovation Pavilion will provide an opportunity to learn from top executives. Expect sessions on how to drive sustainability efforts, boost ancillary revenues and use fashion and design to showcase brands, amongst others. Visitors can get even a 'taste' of the latest food trends with chef demonstrations.

The speaker line-up includes inflight experts, airline buyers, environmental and sustainability managers, textile producers and more.

Bottega SpA BEVERAGE

Bottega SpA is a long-established family company producing wines, grappa, spirits and liqueurs and commitments to sustainability and quality. It will be showcasing an alcohol-free version of Limoncino liqueur, Limoncino 0.0, and the Premium Vintage Collection of Prosecco, a project that has been under development for 10 years.

Booth 349 – bottegaspa.com

See you there!

Beemster

Our Technology & Retail Editor Stuart Forster will be in attendance, eager to discover new products and innovations on the show floor. Get in touch today to book a meeting and keep an eye out for us at the show. stuart.forster@bmipublishing.co.uk expo.ifsa.aero •

At IFSA, Beemster will be presenting its ethically-farmed cheese and its Beemster Cheese Roll hot snack, made in collaboration with Smilde Bakery. Booth 669 – beemstercheese.us

FOOD

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Marfo FMA CATERING

Intervine

Pioneers in airline meal preparation, Marfo FMA provides tailor-made food concepts for all meal services, from snacks to dinner. The team creates menus and is committed to excellence and sustainability. With a focus on culinary creativity and customer satisfaction, Marfo FMA aims to elevate dining experiences.

Booth 780 – marfofma.com

Intervine supplies food and beverages including wine, ready-to-drink cocktails, spirits, beer, non-alcoholic drinks, canned water, coffee, teas, snacks, pre-cooked meals, tableware and amenity kit items. It offers an assortment of inclusive products, including allergen-free, kosher and vegetarian.

Intervine also offers outsourced wine programme management and supply chain services. Booth 552 – intervineinc.com

FOOD & BEVERAGE

Bunzl Distribution

BEVEREAGE

Bunzl invites people to stop by its booth to see a variety of sustainable items for all inflight needs. It has 150+ locations in North America and locations in 33 countries.

Booth 553 – bunzldistribution. com (North America), bunzl.com (rest of the world)

LeVecke produces premium wines and spirits. The newest ready-to-drink beverages from the company’s partnership with Cokes' Red Tree Beverage and Minute Maid Spiked will be available to sample.

Booth 468 – levecke.com

ELAG

DressBest Uniforms

SUSTAINABILITY

UNIFORMS

ELAG will be showcasing eco-friendly paper products for inflight hospitality, including a cutlery sleeve with an integrated napkin, a heat- and greaseresistant oven bag and paper cutlery.

Booth 673 – elaggroup.com

DressBest will be showcasing its capabilities as leader in bespoke uniform design and production. With in-house design and three production facilities, DressBest creates high-end uniforms that blend brand identity

AMI Group

LeVecke Wine & Spirits

SUSTAINABILITY

with comfort and functionality.

Supported by a global warehouse network, DressBest ensures reliable delivery and comprehensive aftersales support, making uniform programs long-term partnerships, not just transactions.

Booth 927 – dressbestuniforms.com

Mainline Aviation

BROKER

CATERING

AMI Group will be showcasing trendsetting beverages, snacks and light bites and highlighting its services in sourcing, logistics, co-packing and menu design. The booth is complete with a bar, a range of cart stations with samples and a working vintage food truck. The AMI Group staff will be available in the booth for questions or to share a glass of bubbles with a warm welcome.

Booth 655 – amigrp.com

Mainline Aviation is a newcomer to the airline catering and provisioning industry, and has been making significant strides over the past three years. The company has a passion for exceptional food and outstanding customer service. It will introduce partners, Mainline Foods and Pasta Mami, showcasing unique culinary specialties tailored specifically for airlines.

Booth 641 mainlineaviation.com

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ITW Envopak

Bluetriton Brands

SECURITY

BEVERAGE

ITW Envopak supplies tamper evident security seals and re-usable security bags for inflight operations to 75+ airline customers. ITW’s philosophy is to work with customers to develop solutions to their pain points and in doing so has created a range of products designed to meet the needs of the airline market.

Manufactured from 100% recycled polypropylene, the Uno Seal is used on more than 4,000 planes. Our unique Tenor Trio seal, designed to protect buy onboard carts and boxes, is currently in use on more than 1,250 low-cost carrier aircraft.

Booth 556 – itw-envopak.co.uk

Bluetriton Brands produces Pure Life water, which is served on American Airlines, Delta and JetBlue.

Booth 467 – bluetriton.com

OPTIMUM Catering Solutions CATERING

OPTIMUM Catering Solutions offers service worldwide.

It has launched in the US with the goal of becoming a one-stop shop catering solution and will be introducing its US team and showcasing on-trend products. They range from fresh and frozen goods to IATA special meals, ambient meals and shelf-stable options. They include buy-on-board items, snacks, desserts and baked goods like muffins and cookies.

Booths 341-347 – optimumcateringsolutions.com

John Horsfall TEXTILES

John Horsfall will be showcasing their innovative onboard textiles and exploring the role of design; to promote sustainability and enhance brand perception. Their premium bedding collections include custom-woven duvets, stowage-friendly mattresses and Re-Thread recycled fillings. Table linens inspired by hospitality and homeware trends highlight natural fibres and crafted textures. With a focus on longevity and sustainability, the collection has something for every cabin’s price-point.

John Horsfall believe that great design can enhance the passenger experience in every cabin. Their selection of Economy blankets includes custom-weaves, printed fleeces and innovative knits with a fashion-forward aesthetic.

Booth 649 – johnhorsfall.com

Flying Food Group CATERING

Flying Food Group (FFG) is a privately owned provider of exceptional meals for the world’s premier airlines and leading retail brands. Based in the US, FFG was founded in 1983 by entrepreneur Sue Gin, whose mission was to provide top quality products backed by exceptional customer service.

Building on Sue’s legacy, FFG continues the company’s expansion and steady growth, consistently earning awards and the enduring loyalty of customers. Its network of facilities and collaborative corporate structure delivers rapid responses to the needs of customers. FFG collaborates with each valued customer to address their evolving needs.

Booth 470 – flyingfood.com

Michael J. Devine & Associates BEVERAGE

MJDA is a provider of wine and spirits solutions for cruise lines, global airlines and duty-free. Along with a diverse range and ever-expanding selection of wines, the company will be sharing news about its unique and innovative programmes.

Booth 734 – mjda.com

Versapak International SECURITY

Versapak will showcase a range of new products, including an innovative thermal bag, designed to maintain the temperature of sensitive items, ensuring freshness and safety. It will alse be introducing new pull seals and padlock seals that provide enhanced security and tamper evidence.

The company’s new void labels offer improved visual indicators of unauthorised access, ideal for securing sensitive goods.

Booth 348 versapak.co.uk

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Korita Aviation TROLLEYS

Korita Aviation manufactures aviation and rail catering equipment and is an Airbus-approved supplier. It will showcase its galley products, including its range of super lightweight equipment that combine lightweight construction with the durability and reliability.

Booth 439 – directaviation.aero/korita

Kaelis AMENITIES/ SERVICEWARE

Kaelis will unveil EcoVoyage, a revolutionary travel concept that merges sustainability with luxury.

EcoVoyage redefines the in-flight experience through eco-friendly materials and cultural immersion.

Products such as bespoke amenity kits, dining crockery and comfort items reflect global artistry and a commitment to reducing environmental impact.

Passengers will also engage with educational content promoting sustainability and recycling.

Highlighted products include Air India’s cultural quilts, Turkish Airlines’ nostalgic amenity kits and Aircalin’s eco-friendly children’s toys – all designed to foster conscious, responsible travel. Booth 465 – kaelis.world

Undercover Snacks FOOD

Undercover Snacks will be showcasing its 3oz bags as well as its individuallywrapped 0.5oz Chocolate Quinoa Crisps which are currently served as a complimentary snack onboard United Airlines. Made with simple, better-foryou ingredients, Undercover’s crispy treats are lightly covered in premium chocolate, gluten-free, allergy-friendly, and offer a delicious, permissible indulgence. They are a guilt-free and appeal to a wide range of travellers.

Booth 740 – undercoversnacks.com

Incorporatewear UNIFORMS

Incorporatewear is a leading bespoke uniform and workwear supplier that specialises in bringing brands to life through the design, manufacture and roll-out of branded corporate uniforms as a managed service. It operates across a range of industries, including airlines, retail, travel, events, hospitality and banking. It will be showcasing its range of men and women’s cabin crew uniforms, designed specifically for Virgin Atlantic.

Booth 931 – incorporatewear.co.uk

Delyse FOOD

Delyse, Inc. has been a preferred supplier of trendy, natural and organic products to the commercial transportation and retail industries in the US for over 25 years.

Booth 249 – delyse.com

Paxia SOFTWARE

Paxia Cloud is a next-generation catering management platform that empowers companies to manage and control onboard services while simplifying the complexities of catering management. It is an integrated, end-to-end platform with modular applications that can tackle catering management operational needs. Paxia Cloud supports all sizes of airlines and catering-related roles with tailored configurations.

Booth 642 – paxiasolutions.com

Sola Airline Cutlery B.V. – The Netherlands SERVICEWARE

Sola is known for designing and manufacturing the latest cutlery options which will be showcased at booth 645 along with its new product range of oven racks and inserts.

These designs can be starting points for a brand new design or give inspiration for new table settings.

Sola will transform that into an endproduct that is functional, stylish and affordable.

Booth 645 – sola-cutlery.com/ airlines

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36 / EVENTS

Happy days in Hamburg WHAT: WTCE WHERE: Hamburg, Germany WHEN: May 27-30 2024

Once again we all said 'hello, Hamburg!' this summer for the twelfth edition of World Travel Catering & Onboard Services Expo (WTCE).

Concluding on May 30 2024, the industry united at the Hamburg Messe for three days of collaboration, learning, networking, and thought leadership.

Over 3,000 attendees (a 15% increase on 2023) enjoyed a diverse programme of features, conference sessions, and product launches, highlighting the latest innovations in inflight catering, onboard services, and passenger comfort.

New for 2024 was the introduction of an ambassador panel – well-known spokespeople who championed the show’s key themes of special diets, beverages, nutrition, and sustainability. This panel is expected to return for 2025.

A highlight of the expo was the Taste of Travel Theatre, once again organised in partnership with Onboard Hospitality. Over the three show days we welcomed more than 500 attendees engaging in 16 interactive sessions.

This year the Taste of Travel agenda featured more than 50 speakers ranging from airline buyers to sustainability experts, suppliers and more. They discussed topics ranging from culinary trends, sustainability, and special meals to nutrition, wellness onboard, and passenger experience enhancement. We're already planning the 2025 Taste of Travel agenda, so do get in touch if you'd like to be involved.

CALENDAR

“WTCE 2024 has once again proven to be an unmissable event for the inflight catering, onboard services, and passenger comfort industries," said Polly Magraw, Event Director of WTCE. "With groundbreaking product launches and numerous networking opportunities, the show continues to set the benchmark for innovation and collaboration in the sector."

WTCE will return to the Hamburg Messe next year on the earlier dates of April 8-10 2025. worldtravelcateringexpo.com

futuretravelexperience. com

LOOK OUT FOR...

• IFSA/APEX Global EXPO will return to Long Beach later this month (October 28-30 2024). Check out our previews on pages 32 and 94.

OCTOBER 8-10 World Aviation Festival Amsterdam terrapin.com ------OCTOBER 16-17 Tickeat Milton Keynes, UK tickeat.co.uk ------OCTOBER 28-30 IFSA/APEX/FTE Global EXPO California expo.apex.aero ------NOVEMBER 19-20 Future Travel Experience Asia Expo /Onboard Hosptiality Forum Marina Bay Sands, Singapore

• We'll never turn down the opportunity to sample new food and drink – all in the name of journalism, of course. Head to our website

to discover our top ten finds from the recent Speciality & Fine Food Fair that took place at the Olympia London on September 10-11.

------NOVEMBER 26-27 RailLive!

Zaragoza, Spain terrapin.com

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Working In Harmony With You

And The Planet.

BIODEGRADABLE ENTRÉE DISHES A perfect alternative to CPET plastic and aluminum!

Contact us today so we can create a customized approach for your airline.

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Food & Beverage Modern fine dining What does the modern premium passenger expect from their inflight meal?

56

for good 51 TheFood added benefits of

40 Signature drinks

sourcing products with a purpose that are Fairtrade,

A look at how drinks can be

charitable and sustainable

designed to become a signature of a brand and personalised to elevate the passenger experience

AND MORE...

44

Cocktails in the clouds

47

In Conversation with En Route

48

Special diets

54

New arrivals

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40 / SIGNATURE DRINKS

Liquid gold Champagne? Bloody Mary? G&T? All solid classics, but what turns a welcome beverage into a ‘signature’ drinking experience?

Julie Baxter gets a taste of what it takes

I

n an era of personalisation, presenting your whole cabin with the same distinctive drink may seem counter-intuitive.

But, for quick, instant impact, few offerings set the tone so effectively as a signature drink – bringing with it a warm welcome and your brand style straight to the passengers’ seat.

While water all round may show care for passenger wellbeing, an upgrade to a signature juice or cocktail can help the crew mark the

moment when the inevitable pre-boarding hassles are over and the joy of a journey really begins.

Finnair has done this for over a decade with its signature blueberry juice. Chosen to reflect Nordic culture, nearly 10 million litres have been served since the launch. Marika Nieminen, Finnair’s VP Head of Kitchen, says: “Blueberry juice is a distinctive part of our unique onboard offering. Customers are able to enjoy a taste of

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SIGNATURE DRINKS / 41

Finland wherever they are in the world. They now know that with a glass of blueberry juice in their hand, the world is their limit.”

The success inspired the airline to also introduce its first signature cocktail, the Northern Blush – a strikingly vivid cocktail containing lingonberry, gin, and a dash of orange peel, echoing the more widely-known Cosmopolitan.

Tempting tipples Beverage experts at the international SIP Awards have tasted hundreds of beverage combinations and identify a few fundamentals for success. Its judging panel says: “Nothing says sophistication quite like a signature cocktail. A cocktail is not just alcoholic liquids mixed together, it can be a carrier for the most cherished memories.”

They advise: “Take advantage of the full creative control you have over your signature cocktail and make your drink carry a memory. Adding in a relevant backstory means every time you serve this drink, the lovely story goes along with it, elevating the cocktail experience.”

There are a number of steps in the design process, starting with the choice of a base and then combining it with complementary flavours from bitters, liqueurs, syrups, sodas or fruit juices. Key, say connoisseurs, is that ‘opposite flavours are complementary, while adjacent flavours are analogous’, so you get, for example, bitter and sweet together in a Manhattan or sweet and sour in a Daiquiri. The secret is to ensure your signature offering is not too sweet, sour, bitter, or salty.

They also insist there is no need for complete

invention adding: “Classics are classics for a reason so there is no shame in building a signature drink based on a solid template – giving a new twist to a familiar favourite so as to make it your own.”

This is something that UK tomato juice specialist Big Tom agrees with. Already working with airlines, its Big Tom Spiced Tomato Juice offers a new twist on the classic onboard favourite with bold and invigorating spice flavours ideal for creating a quick and easy Bloody Mary.

Mix it up The challenges of mixing a signature drink onboard are clear but increasingly overcome through readymixed preparation. Finnair partnered with Danish Mikropolis Cocktails for its cocktail, offered in a pretty can with branded label. Lauri Ahonen, Concept & Category Manager at Finnair Kitchen, says: “An airplane as an environment comes with limited opportunities for preparing cocktails but they are a growing trend and have become a part of the meal service. People are now drinking cocktails with the meal too, so pre-mix choice is important.”

Virgin Atlantic has done the same, partnering with Tom Savano to bring its well-established Clubhouse favourite, the Virgin Redhead, onboard in ready-mixed form. A mix of gin, lemon juice, strawberry and blackberry liqueurs and topped with prosecco, the recipe, already popular on the ground, was tweaked for consumption at altitude.

Tom Savano Founder, James Kerslake, says: “Generally, flavours used for inflight service need to be robust ones, and thicker, more viscous liquids hold flavour profiles better. Top notes will stay but you can lose a bit of depth in the middle, so you want to ensure you have a satisfying aroma, and a lingering mouth-feel.

“I believe drinks have a very special place in any business that welcomes guests because

Clockwise from right: Finnair's blueberry juice is a fan favourite; Castello Monte Vibiano's Bellini offers a sweet and memorable alternative to plain prosecco

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42 / SIGNATURE DRINKS

they can be consumed instantly, saturate the guest’s senses with your brand and create a sensory experience to be woven into the guest’s time onboard,” he adds.

He recommends brands really think about their personality and heritage, people and home-base, and then focus on what’s unique – what makes it stand apart from its competitors. For Virgin, it was the cheekiness of the brand, combined with the signature red colour.

He has also worked with Princess Cruises and LNER trains, creating a bespoke Christmas Cosmopolitan which sold out in six weeks in LNER First. The team is currently working on desigining an exclusive ready-to-drink (RTD) cocktail for Eurostar.

Kerslake says: “We have always looked for recipes with precise and authentic flavour profiles that instantly remind you of specific beautiful places: Negronis that taste like the Amalfi coast, or Margaritas that taste like Miami Beach. The power of transportation and connecting memory with the senses is a hugely powerful part of well-crafted drinks.”

Thirst quenchers For some, brand identity and home base may also lead to beers. UK-based electric train operator Lumo partnered with Donzoko Brewing Company to create its very own ‘Train Beer’ – a vegan-friendly, dry-hopped pale ale,

served in eco-friendly cans, reflecting Lumo’s environmental efforts. Meanwhile, Alaska Airlines introduced a custom craft beer, Cloud Cruiser, brewed by Seattle-based Fremont Brewing. The co-branded India Pale Ale (IPA) features orange, melon and tropical notes in a retro-inspired can showing the airline's 737-8 MAX. Bottega, best known for its sparkling wines, has been championing the pre-mix market in recognition of evolving demand. Through a careful selection of the raw materials and artisanlevel processing the aim is to offer easy-to-serve drinks. Its pre-mixes come in small (200/250ml) and large formats (700/750ml) and include a Negroni, a Lemon Spritz and Spritz Pronol.

For the Negroni they combine three of their products: Gin Bacur, Vermouth and Bitters made with chinotto, grapefruit, cedar peels and botanicals. The Lemon Spritz blends sparkling wine with an infusion of lemons and mint for a low alcohol option.

Castello Monte Vibiano works with cocktail specialist Sei Bellissimi to bring easy-serve ideas onboard. The team has remastered six classic Italian cocktails which it believes have been somewhat forgotten. The best known, the Bellini, is already flying with the others ready for boarding being the Rossini, Tintoretto, Puccini, Mimosa and Raspini. Working with professional bar tender, Giancarlo Mancino, they created the Bocktails range of canned cocktails too including

Above from left: A carefully-selected beer can be just as iconic as a cocktail; Virgin has created a signature drink with Tom Savano

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and choose a name and label or presentation a Negroni Sbagliato, Spritz and the Hugo (a that also add value. summery blend featuring elderflower, mint and On Eva Air, the Evergreen Special signature lime), with non-alcoholic versions available. drink is made from melon liqueur and vodka Group brand manager, Claudio Castiglioni, with soda water or Sprite. says: “We believe every It’s topped with a skewer of detail counts when it comes cherry wrapped in a fresh to creating unforgettable experiences. A signature Classics are classics for orange slice for garnish.

Using fresh and bright drink is about more a reason – there is no green ingredients and light than just taste; it’s about shame in building a bubbles, paired with brightly crafting an experience that signature drink around contrasting orange and passengers will remember a solid template cherry skewers, EVA’s goal long after their flight.” was to create a pleasant and memorable flying experience.

Perfect partners Vice President Carol Lee says: “Our top Amy Jullien, Corporate Vice President at Intervine, priorities were flavour and uniqueness but we believes a signature drink can also bring kudos also had to consider the challenges of the galley when airlines work with celebrity or awardand ensure consistent quality every time. We can winning mixologists on recipes that create a create a connection between our passengers and buzz. High-quality ingredients are essential so local culture through the drink.” • avoid artificial flavours and sweetners, she says,

A POWERFUL BLEND OF TOMATOES AND SPICES Delicious on its own or with a shot of vodka to create the best Bloody Mary ever… ...every time!

www.bigtom.co.uk

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44 / OPINION

Pours for thought

Cocktails in the clouds Sipping a cocktail whilst soaring through the skies has long highlighted the luxurious side of air travel, says Kelly Stevenson, Director at JetVine

One cocktail makes the list of nearly every commercial airline. You guessed it: the Bloody Mary.

It’s become utterly synonymous with air travel. Some love it due to the intense umami (a proven favoured taste at altitude), while others simply enjoy the fact they can order it as a great breakfast/brunch accompaniment without judgement.

There’s no denying air travellers love this cocktail, but the quality can vary immensely.

I wonder why some airlines subject us to cheap tomato concentrate, even in premium cabins, when there are such brilliant tomato juices and Bloody Mary mixes available? I think it’s high time to stretch those purse strings and make the most popular cocktail in the skies a ‘bloody’ good one!

Happy hour As airlines seek to innovate, cocktails evolve.

An airlines’ signature serve is often based on one or more of the following: Sustainability and health: Increasingly focused on sustainability, initiatives include waste reduction, eco-friendly packaging and accompaniments sourced with a commitment to sustainability.

Experimental and health-conscious ingredients are increasingly added into the mix too with trends highlighting the use of superfoods, antioxidants, organic and lower abv spirits in the creation of cocktails.

Provenance: As travellers seek authentic experiences, airlines often incorporate regional or culturally significant ingredients, either based on their home, or inspired by the destinations they fly to and from.

Classic meets modern: There’s a revival for classic cocktails like the Old Fashioned, Negroni, and Manhattan. Airlines can design their own versions with modern twists. Whilst

Inflight cocktails will remain a cherished part of travelling by air innovation is important, there’s benefits to be found in nodding to historical serves or bringing back drinks from bygone eras with a contemporary flair, providing a great storytelling experience.

Elevated experiences: Many airlines are focusing on the individuality of their cocktails, choosing interesting ingredients as well as serving in correct or bespoke glassware. Gone are the days when a standard tumbler will suit all cocktails on the menu – a Martini at 38,000ft requires a Martini glass!

Whether it’s a fruity Cosmo or a classic Old Fashioned, inflight cocktails will undoubtedly remain a cherished part of travelling by air for a long time to come. The future will shape more sustainable, creative and experiential serves – hopefully without losing the classics we have come to adore. •

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WE’RE A STRATEGIC PARTNER. WE WANT LONG-TERM RELATIONSHIPS Nick Wiley, Managing Director at En Route International, reflects on the company’s impressive growth and expansion since 2021

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hen I joined En Route in the summer of 2021, we had just over 20 members of staff. Now, three years later, we have over 100.

In the beginning I was able to spend a decent chunk of time with every person in the business and really got an understanding of what En Route meant to them. It quickly became clear that our people were very passionate about the company.

I also got to learn what our customers most importantly value about us, and what we do for them. The whole idea about putting the customer at the centre of your business is factually correct. We are only successful because we’ve delivered what our customers needed for them to be successful, too.

Product potential We’re always looking at developing and evolving products – it’s just what we do.

Health and wellness is becoming increasingly important. From that point of view, food needs to be functional, as well as tasting good.

We’re very conscious of our responsibility when it comes to food labelling. Allergens is a key part of that.

New brand, new era This year we’ve rebranded the business and relaunched En Route. We’ve rebranded the business to focus on our three business segments of passenger solutions, supply chain services and sourcing solutions.

Internally we kept details of our rebrand a secret. I think there was only seven of us in the business that knew

what the brand was going to look like.

So when we did the launch, it was a real surprise for the whole team.

Our goal was for the brand to be distinctive. We want to get the message across that while we’re not a new business, we are a real business.

Look out world A core part of our message to airlines is that we’re a strategic partner. We want long-term relationships and to be able to really deeply understand what our customers are trying to achieve.

Every airline has a different strategy.

Understanding their strategy and then working out how we can help support that is fundamental, considering different demographics and insights.

We’re very much insight-driven. en-route.com •

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48 / FOURSIGHT: XXXXX SPECIAL DIETS

HOW CAN THE CHALLENGES OF SPECIAL DIETS ONBOARD LEAD THE WAY TO INCREASING CUSTOMER LOYALTY FOR AIRLINES? At the Taste of Travel Theatre at WTCE in May, airline and allergy specialists discussed how airlines can build trust and business through their special diets range...

SAFETY

I truly believe that when you guarantee food safety, you build trust, and if you also deliver something delicious, the special diet passenger will come back. They will know the care and attention that has gone into that specifically delivered product and that in turn will deliver loyalty in the brand and in your service proposition. It is important to provide information

Guarantee a guest's food safety and you build trust too, in advance. Availability all around our network can be a challenge. There is a lack of harmonisation on allergen standards, it's not the same in all destinations and we have to be realistic and transparent. If we cannot deliver an appropriate meal, the passenger needs to plan for that. We see evolving customer demand, diets are becoming more complex. A customer may want a vegan meal but have a nut allergy and want it also to be Kosher. This kind of demand is increasing so our key focus is on filling such gaps not just defaulting to a fruit platter.

Create trust and you create the loyalty of the future.

Audrey Hart

Leading Food, Beverage & Ancillaries Virgin Atlantic

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ACCESSIBILITY

INCLUSIVITY

COMMUNICATION

We have seen an increase in complaints about special meals, customers are fed up and are demanding better. Currently however none of our suppliers will 100% guarantee what they offer and put a 'may contain' caveat on their products. This is terrible customer service and we have to do something about it. Success will come when we have happy customers, confident

I have allergies. All I want is to be safe when I travel and I am not alone. The latest GS1 Global research showed 80% of people surveyed did not realise that 'may contain' labels are voluntary and are not regulated, the product may contain a little or a lot of the risky product, and that is a big problem for consumers. Some 56% of respondants had had a

Success in the special diets market will be achieved when guests with allergies choose us again and again because they know we are take care of all their needs; when they choose us over all the others because they know they can fly with us without worrying about the food. We need to make people with allergies as welcome as everyone else. Often passengers just don't feel safe. They

Get this right and you can gain great loyalty

Good experiences have a huge impact

Passengers with allergies need to feel welcome

to eat what we have onboard for them, it needs a solution similar to that of Kosher meals because there are so many risks in the whole chain and customer journey. We need to develop and create a sealed meal, totally guaranteed to be ex-allergens.

Yes, we could potentially charge more for this certainty but that does not tally with our accessibility goals, our goal to make travel accessible for all. I believe the commercial element comes from the loyalty we gain if we get this right. The more we are known for doing the right thing by those with allergies, the more they will book with us bringing their friends and family with them. The commercial benefit will be with the seat sales.

reaction from a poorly-labelled product. A lot of airlines are trying to do positive things and 73% of respondants said if they had a positive experience onboard they would chose that airline again; yet nearly 12% of respondants were actually refused boarding due to their allergy. Airlines who want to create loyalty need to tap into this market, especially as 30% say they would be willing to pay more, that's huge. Safety is the most important thing about a flight. We are talking about peoples lives, why are we not addressing it fully. Allergy sufferers are huge influencers, where they go their family and friends go. Good experiences make a huge impact.

ask their allergy questions and are told 'yeah, yeah it's ok' but aren't really certain. We have to be able to tell our crew exactly when they can say yes and be absolutely certain about an item. This is my goal. I'm trying to create a bigger experience for everyone, not just allergen-free fruit platters but soups and main dishes that suit special diets too so these passengers experience the service just as everyone else.

We need to do more in explaining special meal options through our website and digital menus too, we should be able to highlight the meals that are safe. We all have to get better and support our crew to support these passengers more.

Melanie Berry

Julianne Ponan, MBE

Simone Walli

Director of Customer Experience Iberia

Allergen campaigner and Founder of Creative Nature Superfoods

Catering Manager Austrian Airlines

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Food for good Airline F&B buyers have the power to do good with the products they choose. Julie Baxter identifies how and why there is much more to a menu than taste…

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oney is power, and money can change the world faster than anything else,” so says Jeremy Coller, a British businessman and philanthropist who, after a successful financial career, founded Farm Animal Investment Risk and Return (FAIRR) in 2015 to drive ethical change in food and farming worldwide.

With wide experience as an analyst and investment manager, Coller recognised that buyers and investors could force changes for good by more carefully scrutinising the way businesses work. He threw his weight behind the United Nation’s ESG principles and created a network of investors, who together manage assets worth more than $40 trillion, to use investment power to positively influence the future of food.

The network began questioning factory

farming, deforestation for feeds and high intensity agriculture, and in collaboration with Share Action, a charity identifying the impacts of food and farming, began challenging businesses and forcing change through the network's investment decisions.

He wanted to do good but he was also convinced that this strategy made sound financial sense. He believed there was huge risk to those not making ethical and environmentally-sound choices.

The sector has shifted considerably in the past decade and today it is not only big institutional investors asking challenging questions but individual consumers and business buyers too.

Good for business For airline F&B buyers this means looking beyond the taste and convenience of the products to the

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sourcing is compatible with backstory, supply chain and overall impacts. delivering quality onboard. By Thankfully reputable certifications and a growing choosing Fairtrade, companies transparency can help buyers find good choices. build a more sustainable supply Fairtrade, for example, is now in partnership chain, ensuring farmers a fair with two million farmers and workers in more deal and products customers can than 1,900 producer organisations, across 68 feel good about." countries. Its vision is to ensure producers and their workers earn secure and sustainable livelihoods. There are almost 5,000 FairtradeGood from the start certified products including bananas, chocolate, Some brands now make doing tea, coffee, cold drinks and juices, wines and the right thing, central to their beers, as well as beauty/wellness products and product development. Launched cotton. If you are looking for snacks check out in the Netherlands in 2005, the Fairtrade brand the Fairtrade-listed fruit and nut mixes offered Tony’s Chocolonely claims its very existence

by Swiss brand Pakka, and the dried fruit snacks comes from a vision to make 100% slave-free the and Just 5 fruit bars from Tropical Wholesale. norm in the chocolate sector. Its first products Or, for your drinks menu, broke the tradition for squares consider brands within a bar, moulded instead such as ChariTea and into unequal pieces to remind Lemonaid which focus Buyers have a chance everyone of the inequalities on an ethical backstory to make a difference within the chocolate industry. with certified organic The name reflected the to the world through founder’s view that he alone ingredients, recycled their choices glass bottles and a was trying to do the right thing charity donation for by cocoa farmers. The brand every sale – raising over £7 million for social has since added Tony's Open Chain - an open projects in Africa, Asia and Latin America. source platform sharing knowledge and tools that Research from Fairtrade suggests consumer ensure buyers source ethically. interest and demand for such products is growing.

Now among allies in this mission are Becky Milon, Fairtrade Foundation’s Responsible supermarket giants Albert Heijn (Netherlands) and Business Lead, says: "Switching to Fairtrade Waitrose (UK), as well as Ben & Jerry’s which has products is not just an ethical choice but a worked with Tony’s for Chocolatey Love A-Fair, an powerful statement of your commitment to ice cream based on Tony’s milk caramel sea salt sustainability. The travel industry has a unique bar; and Tony’s Chocolate Love A-Fair, brownie opportunity to meet consumer demand while and strawberry cheesecake bars inspired by Ben making a real difference. We’ve seen pioneering & Jerry’s flavours. efforts from airlines and cruise lines introducing Likewise, Boston-based 88 Acres, (brokered to Fairtrade coffee, tea and snacks, showing ethical airlines by dfmi) has created its range

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of seed, oat and protein bars, seed butters and ‘seed’nolas’ (a rethink of granola) with some key ‘food for good’ principles at its core. Recognising that the palm oil industry contributes to climate change through deforestation and biodiversity loss, the recipes use zero palm oil and focus on seed-based combinations rather than nuts, to be more allergen-friendly and more sustainable. Seeds have a lower water and environmental footprint.

The production processes include upcycling scraps for renewable energy and certified sustainable packaging. “Taking care of our planet is at the forefront of every decision we make,” the team insists.

Good for people Creative Nature took the problem of food allergies as its motivator, creating a range of gluten-free, dairy-free, nut-free products that are free of the top 14 allergens and vegan. They prioritised making sure no ‘may contain’ warning are needed by having strict allergen procedures within their facilities. En Route partners with the brand and Helen Dore, Head of Category Development, says: “According to research, 75% of individuals who experience allergies express a strong willingness to choose the same airline again if they have received accommodating treatment. This means airlines that place greater focus on inclusive food options, are not only keeping people safe, but also enhancing their own commercial wellbeing.

Products such as Creative Nature's Salt & Vinegar Thins are both allergen-free and sustainable.”

Buyers can also look for the green frog stamp of approval from the Rainforest Alliance Certification Program. The frog is given only to businesses with sustainability all through their supply chains, starting with the farms they source from but also including climate impacts, human rights and the

support they give to positive livelihoods.

Products championing the frog onboard already include Lavazza coffee, certified for using only coffee beans grown and harvested on farms and forests that follow sustainable practices. Lavazza has flown with KLM and Ryanair among others; while Asiana Airlines, Japan Airlines and American Airlines have their own certifications for the coffees they serve. Naked Juice and Innocent are both certified for their juices and smoothies and Lipton’s, Teapigs and PG Tips are certified teas.

In the snacking field, items such as the Clif Bar is certified for the cocoa it uses, as are Hershey’s and Nestle's KitKat, Smarties and Milky Bar (all brokered to airlines by HACO).

Individual initiatives are worth looking out for too. Snackboxtogo was already supplying airlines when it came across Sunshine Nuts in Mozambique in 2021 and began sharing their story. The team says: “By distributing Sunshine Nuts in the airline market, we support local people.

Our relationship with the local producers led us to fund an orphan house managed by the foundation. We find airlines are also motivated by such back-stories. They have a wide choice of products but these products make a real difference to the world. There is the link to a charity but also the satisfaction of paying a fair price to the farmers and the staff in the factory, and the guarantee that there is no child labour involved, which is also important. These are stories airlines can, and want to, share with passengers onboard, and we know passengers really appreciate this sort of choice. We get a lot of positive feedback for the partnership.”

Place your budgets wisely. Ethical spending can bring plaudits and rewards from many directions, over time your spending may just help to change the world, for the better. •

Above from left: Brands like Tony's Chocolonely put CSR at the heart of their product; Fairtrade labels clearly communicate a considered supply chain.

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54 / BAOBAB POWER

African wonder *N

EW ARRIVALS *

Good things come in small packages, proves UNROOTED – whose boabab-based fruit juice shots pack a punch of healthy ingredients, says Jo Austin

E

veryone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get involved with the onboard sector.

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 and drivers of the sector tomorrow.

Check out this drinks company bringing the healing powers of boabab to the masses.

Inspired by boabab UNROOTED was founded by South African-born Nathan Clemes in 2017 when he launched his first range of sustainable baobab drinks.

Nathan’s special ingredient is the juice from Africa’s ‘tree of life’, the baobab – claimed to be one of the healthiest fruits in the world.

“I was inspired by the rows of ancient baobab trees around my childhood home and was excited to unearth the nutritional, environmental and social benefits of these majestic African trees,” he says. This superfruit is now a key ingredient of all UNROOTED shots.

The baobab is claimed to be one of the healthiest fruits in the world

while the seeds are pressed for oil.

UNROOTED is carbon neutral and supports the men and women who harvest the fruit in Zimbabwe by paying for their children’s school fees when they can’t afford it themselves.

Flying high Always on the look out for something special to add to its onboard service, Audrey Hart, Senior Manager of F&B at Virgin Atlantic chose UNROOTED to go onboard in January this year: “It was clear to us that our breakfast proposition would be an ideal touchpoint for us to feature a new and exciting functional drink to refresh, revive and energise at the end of a night flight. The UNROOTED Mighty Ginger shots are a source of natural energy, blended with chilli and turmeric for an added kick and are the perfect addition to our Upper Class menu.” unrooteddrinks.com •

Wild harvesting Baobab's large shelled fruit is naturally organic and can only be grown in the wild. The pulp is milled into fine powder for UNROOTED's shots,

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Top of the class

It’s a given that First and Business passengers expect a premium experience, but what does the modern-day inflight premium diner really want? April Waterston cooks up an answer

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o me, luxury fine dining means exquisite service, perfectlydesigned and articulated meals, quality servicewear and only the very best wine to wash it all down. But, then again, I wouldn’t exactly call myself the key demographic for premium experience – after all, I turn right when boarding a plane far more often than I turn left.

We all know passenger demographics, preferences and expectations are shifting. But what does this mean for premium dining?

Feeling fine “Fine dining in the air isn’t quite the same as on land,” says Molly Brandt, Executive Chef at gategroup. “While my definition of fine dining may differ from others, it generally involves a chef or team expressing a personal viewpoint through expertly crafted dishes using top-quality ingredients. But fine dining isn’t just about the

food – it's the entire experience that defines it. This includes the décor, ambiance, uniforms, plates, cutlery, service style, attentiveness, and genuine interaction with guests. All these elements, not just the food, create a fine dining experience.”

Tomu Odwara, Director of OBS at Cuisine Solutions, echoes this: “In principle, fine dining should be a comprehensive dining experience, with exceptional food, décor, and service.

“In the past, fine dining almost exclusively evoked images of white tablecloths, servers wearing white gloves, 1:1 staff:guest ratios, a full arsenal of silverware and plateware, and general stuffiness. While the food was always the focus of the meal, it was not necessarily the main focus of the experience,” he says.

All that said, “premium cabin travelers are of a different mindset,” believes Odwara. “Since the food is not the main focus of their air Above: A Business class travel experience, the food experience must be meal by FoodFolk elevated yet familiar. This means the dishes must

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be made up of recipes that inspire the mind, but tastes that invoke pleasant memories from the past.”

On the menu There has been no shortage of airline attempts to elevate the premium cabins’ dining onboard in recent years. One such way can be seen with increasingly prevalent partnerships with world-renowned chefs. For example, Alaska Airlines has partnered with Michelinstarred chef Brandon Jew for its First class menu between San Francisco and New York. Dishes such as black cod and tofu, slow-braised duck and sesame egg noodles, and Chinese congee breakfast porridge are on the menu, with Alaska Airlines Managing Director of Guest Products, Todd Traynor-Corey claiming the chef’s “commitment to quality, gastronomic craftsmanship and philanthropy aligns perfectly with our values.”

Meanwhile SWISS has collaborated with Manuel Steigmeier, Chef de Cuisine at Swtizerland’s FAHR restaurant. “The concoctions of Manuel Steigmeier

Passengers expect identifiable dishes utilising the best possible ingredients blend classic elements with a fresh creative touch – a combination that fits excellently with SWISS,” says SWISS Head of Brand Experience Julia Hillenbrand.

Looking to the middle east, Qatar Airways recently announced it would be expanding its First-class caviar offer into Business, with Xia Cai, Senior Vice President of Product Development and Design at Qatar Airways claiming: “The introduction of the caviar service, commonly available only in First class cabins, further elevates Qatar Airways’ award-winning Business class experience.”

But is this enough to justify that ‘premium’ label?

Gategroup’s Brandt comments: “Today’s modern traveller understands that true fine dining from a solely culinary point of view is difficult to replicate in the air.

Instead, they expect identifiable dishes utilising the best possible ingredients prepared with bold, recognisable flavors and creative presentation.

“The dish should be familiar enough for passengers, as airline catering already has its challenges, and something entirely novel might be too much. However, fine dining elements from the ground can enhance

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QATAR AIRWAYS

Appropriate for inflight: “Avoid steak. Know the experience in the air. These include that regardless of whatever instructions you give multiple service steps, menu-knowledgeable for reheating, all crew set the ovens to 'cremate'." flight attendants, expanded beverage selections, Easy for crew: “Avoid fiddly presentation and appropriately cold or hot dishes (no ice-cold anything that needs space to dish up.” cutlery!), and the use of proper plates, glassware, Shirt/blouse-proof: “No spaghetti, red cabbage, linens, and cutlery. Dishes should be cleanly beetroot, peas, or runny turmeric sauce. Design a presented with a variety of temperatures and dish so the consumer can get it from dish to face textures. The more of these details present, without half of it getting on the more likely travellers their clothes.” will perceive their First or Tasty: “Pick dishes that Business class meal as a fine-dining experience.”

Producing high-quality are popular, prepare them skilfully and present meals that remind them nicely.”

Don’t overdo it passengers of where Salim Hazife, Managing "Here’s the question,” they have been or Director/CEO of Australian says Jeremy Clark, CEO of where they are going caterer FoodFolk shares APOT. “Do airlines feed is really important many of these sentiments. you because they have to, “When designing premium or do they do it because menus, Foodfolk consider several factors, they want to impress you? Well, that all depends including the time of flight, departure and arrival where you’re sitting, what you paid (although not destinations and the airline's position in the always) and who the airline is. market,” he says. “Producing high-quality meals “What premium passengers don’t want is to that remind passengers of where they have be experimented with. They may have selected been or where they are going is really important the airline on the basis of overall excellence as it adds to the flight being a key part of including food choices, but they are very unlikely their journey. to have selected a flight because Michael Roux “Not overdoing it is also made the soup or the meat pie was inspired by important – there is no point Anton Mosimann.” serving a luxury three What these passengers need their food to be is course meal at 1am. A very simple, believes Clark: well-prepared light meal Recognisable: “Don’t experiment with (con) is much more appropriate fusion dishes.” and will not be wasted.” • High-quality: “Use only the best ingredients.”

Above from left: Cuisine Solutions serves up a meal that looks as good as it tastes; Qatar Airways offers caviar in Business. Below: FoodFolk puts focus on highquality meals

FOODFOLK/MARCELO PRODUCTIONS

CUISINE SOLUTIONS

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- the best premium -

MEAL COMPONENTS Take off with taste www.snackboxtogo.com

VISIT US ON THE IFSa stand 436

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Design & Innovation rotables 70 WeEconomy talk to deSter about its trend-setting tableware

partners 68 A Perfect look at Buzz's experience of

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partnering with Giorgio Armani to produce award-

Collaboration

winning products

Should suppliers be encouraged work together to create a more cohesive cabin product?

Feeling inspired?

Discover more design innovations in the 2024 Onboard Hospitality Awards winners review on pages 18-24

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m a e r D s m a te couraged pliers be en p u s ld u o h S tively re collabora o m rk o w to projects? ht product … across inflig ys Jo Austin Perhaps, sa

A

s our industry constantly evolves with airlines and rail companies requesting ever more innovative products, we are seeing commercial, design, product development and sustainability teams working together in joint projects to present the best solutions. But does it really work? And, if so, how?

Simon Soni, former Guest Experience Director at WestJet, based in Canada, and Inflight Consultant, describes himself as a ‘changemaker in product and operations’, and to all accounts this is what he continues to do.

I asked him what he considers to be the main factors to be addressed by both airlines and suppliers when introducing a new onboard service. His frank opening gambit was: “Honesty and realism are really important. If, for example, the aim is to save money through the process or to save weight, then it is important to know the baseline and share this information with the prospective suppliers to avoid unnecessary re-work. This ensures that there is goal alignment between all parties involved.”

Project overview It seems that the process of relaunching an onboard service falls into two categories.

If an airline is big enough to have an in-house development and creative team, they tend to create a detailed brief covering the exact look and feel that they want and then run a tender for each element. In this case, it is up to the airline to ensure the coherence of the whole project which requires a lot of work and, at best, in-house design thinking to help ensure that the result looks and feels good.

This process is time consuming, but does mean that the airline can potentially choose the best mix of suppliers including the best specialist suppliers for each element and can ideally control price and delivery options.

Louise Leaupepe, Inflight Experience Senior Manager at Riyadh Air says the key is constant communication. The key is in the brief and the collaboration that the airline has with each supplier to ensure cohesiveness and connection for the final inflight product," she says. "And if the same people are managing all the product development within the airline they can

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was part of a multiple supplier make sure that a strong brand identity comes collaboration for the WestJet full through with all the inflight product. service launch, and when Simon “Often, each supplier specialises in a particular Soni set up a closed workshop with Formia, Sola, area or product and so for the airline it makes Clip, Watermark (then Galileo Watermark) and sense to leverage each supplier’s particular Global-c to ensure they all fully understood his strengths, even though it means managing remit and worked together. multiple suppliers’ product development.

Hans Engels of leading cutlery specialist Sola "Working really closely, with constant says: “Ideally the airline and communication between the individual suppliers should ourselves and the suppliers’ sit down together to discuss design teams, ensures that we will end up with product that The airline can insist the objectives and options.

However, in a highly has the same design language, on specific control on competitive market is fit for purpose; and provides the elements it this is rarely the case. value to our guests.” chooses “As a cutlery Meanwhile, for those airlines supplier, we have no that don’t have an in-house interest in supplying plates or glasses design and development team (or whose team but it is imperative that we see them don’t have the bandwidth) they may choose to so that we can match them with the pitch their requirement to the bigger design right cutlery. and development houses who can provide "This was particularly apparent in complete solutions and who can use their our recent work with Air India, which in-house design expertise to provide an endmade all the decisions in-house using a number to-end solution. This is likely to mean that of specialist suppliers including Global-c for the airline doesn’t have the opportunity to serviceware, Buzz for amenities, Kaelis for gain specialist input on each element as they duvets and us as the cutlery specialist. I believe are potentially restricted to the range from collaboration is essential for the best outcome, that company they’re working with. but it remains a serious challenge”.

It is still the case, however, that the airline Wayne concurs: “The Air India project with Sola can insist on specific control on the elements was not really a collaboration as the customer it chooses. made independent design decisions and kept Wayne Costigan, Managing Partner at us at arm’s length. That said, the result was Global-c, is reminded of the time in 2018 he

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Clockwise from left: United's Hawaii amenities by Linstol; Air India's tableware from Global-c and Sola

fantastic and we will think seriously about future collaboration with Sola.

"Sola is the undisputed leader in aviation flatware, and our aim is to become the go-to company for bespoke tableware programmes, so a future partnership makes sense.”

“When it comes to collaborating on amenity kits, there are many, many moving parts involved and it takes a highly skilled and diverse team to pull it off successfully,” concludes Mark.

Collaboration innovation

Team effort

“Collaboration is part of our core DNA, and my team exhibits this on a daily basis, not only internally but throughout our entire supply chain, including competing suppliers,” says Mark Russell, Linstol CEO. “We pride ourselves on being not just experts in our field, but also highly flexible and efficient collaborators. We understand the importance of creating a cohesive product, even when multiple suppliers are involved. Behind the scenes, we engage in extensive collaboration to ensure all elements align seamlessly. This includes uniform product design, co-packing, and sophisticated logistical coordination.

“It is certainly more efficient for us to control the entire supply chain of all components of a product but in instances where the airline brief requests a collaboration between suppliers we have partnered with other suppliers to create a single passenger product with a cohesive story.

“For example, Linstol recently worked with United on the development of a unique amenity kit for their Hawaii routes. Collaboration on this kit including working with United on the overall concept, Artist Christie Shinn on the artwork featured on the bag, and Wessco International on the UA body amenities featured inside the kit.

In the case of Iberia’s recent upgrade of its inflight service across all cabins it was a real team effort.

On amenities alone, to create the effect it wanted the airline chose to work with Kaelis, Araex, Uvas Freto. Melanie Berry, Customer Experience Director at Iberia says: “We are promoting initiatives to offer a more sustainable travel experience and this includes the new amenity kits that we offer our Business and Premium Economy customers on long-haul flights.

"This is a global circular economy project with which we improve the management of our waste generated onboard, value Spanish talent and contribute to labour inclusion.

“These sustainable amenity kits, designed by Spanish award-winning fashion designer Teresa Helbig, include natural and vegan cosmetic products made in Spain by Uvas Frescas with surplus grapes from the production of the wines we serve onboard. In addition, the packaging is made from sugar cane and packaged in the special employment centre of Envera, the association of disabled employees with which Iberia has been working for more than 40 years. The project was co-ordinated by Kaelis, culminating in a truly Spanish collaboration.”

Commenting on the project Manoj Pridhanani,

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Chief Design Officer at Madrid-based Kaelis adds: “Working with Iberia on this project has been an absolute dream come true! I vividly remember the launch of their new uniforms and thinking "Wow, how amazing would it be to collaborate on something so iconic. Fast forward to today and here we are, with passengers raving about the experience onboard Iberia flights. The amenity kit we crafted is all about elevating that inflight experience, and this one does just that by blending sophistication, style and sustainability."

a cohesive cabin debut, leveraging collective strengths to create exceptional outcomes."

A final thought from Holly Bhakar, Head of Product at Plane Talking Products: “Collaborating brings together a diversity of thoughts, perspectives and ideas, uplifting creativity and innovative solutions that might not emerge when working alone. Whether it is collaborating Partner to thrive indirectly through a project Meanwhile, Chicago-based leader within the airline, Procurall Solutions also or suppliers coordinating collaborated on a recent other suppliers, brands, project with United and We are dedicated to Asutra, a wellness brand nurturing collaborations manufacturers, or agencies to offer a unique and cohesive championed by Venus that elevate the range of products that Williams, to provide a selfpassenger experience work together to add value care amenity kit. to the overall passenger Jennifer Green, President experience, competitor collaboration is certainly and Co-Founder of Procurall says: “This strategic an overlooked opportunity within our industry. partnership highlights the visionary leadership At face value it can sound counterintuitive, United Airlines is known for, along with the however the key is to identify complementary wellness expertise of Asutra, both complemented strengths which when combined create a

by Procurall’s eco-conscious solutions.

“Our industry thrives on partnership. At Procurall more powerful offer.

“Here at PTP we have found our greatest we are dedicated to nurturing collaborations that successes by thinking outside of the box and elevate the passenger experience. bringing together teams and creating alliances "While airlines often work with various suppliers, formed from kindred backgrounds, experience, the magic happens when these suppliers and expertise, and combining with our own, to all synergise to transform individual elements into work towards a common objective. a unified passenger journey. The more an airline “Collaboration is key when working towards our shares its vision and objectives, the better we can joint strategic goals of enhancing the passenger align and bring that vision to life. Once suppliers experience. A well joined-up approach can result are shortlisted, airlines should consider uniting in unlikely yet groundbreaking collaborations that them in a collaborative workshop. This strategic really shake up and excite the industry”. • approach turns separate product launches into

Above: Iberia partners with Kaelis and Uvas Frescas for its amenityt kits designed by Teresa Helbig

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Serving up trends Sustainability remains a key consideration for inflight service and the economy cabin is ripe for innovation, says deSter

O

nboard Hospitality is always on the lookout for the trends shaping the future of inflight service.

One such was identified by our expert panel of judges in the Onboard Hospitality Awards 2024, when deSter was awarded Trendsetter of the Year award in recognition of its reusable Economy class tableware for Etihad.

Bringing trends to the table The trend towards sustainable onboard tableware, particularly reusable, is gaining significant momentum but there is no doubt it is still a complex issue.

Ruud Vanderheyden, Senior Category Director Main Cabin at deSter, explains: “Sustainability is now a key priority. Airlines are exploring alternative fuels and food waste reduction through pre-ordering, and reusable tableware is gaining significant traction. It offers a viable alternative to the substantial waste generated inflight by single-use items.

“While using durable materials like chinaware and glassware has been standard in premium cabins,

extending this to Economy is different.

Design innovation The tableware must not only be The famous saying: ‘form follows visually appealing and durable but function’ was key to optimising every also cost-effective. The logistics of tiny aspect of each product and its washing and returning usage. Nicholas De are complex, but Nijs, deSter Regional despite this many VP Middle East, airlines are exploring says: “The designers deSter recently the possibilities as earned a Platinum constantly pushed they understand the boundaries, accreditation from the sustainability creating more EcoVadis advantages.“ room for the form deSter is comitted aspect while cleverly to the cause and recently earned concealing functionality. Take the hot the rare Platinum accreditation meal lids, for example, where various from EcoVadis for its efforts. In patterns and textures were employed particular, the collaboration with to identify meal types, hiding the Etihad Airways set a new benchmark functionality from passengers, while with the goal of creating an Economy the crew, familiar with the meaning, tableware setting with all reusable could seamlessly navigate the system. items in a closed-loop system.

Stainless steel cutlery was calculated

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The growing interest from other airlines is encouraging

to be the most sustainable option due to its durability, outlasting other materials, including reusable plastic. It is already used in Economy in Asia and the Middle East. deSter has also recently launched a new innovation in paper cutlery.

"This in-house patented creation significantly reduces the CO2 output compared to any other single-use options," explains Vanderheyden. "It’s a FSC-certified solution for airlines unable to switch to reusable cutlery and forced to use less sustainable wood or bamboo options that often have an unpleasant mouthfeel."

Closing the loop Developing reusable tableware is one thing but truly closing the loop adds a new level of complexity. After

each flight, the Etihad items must be collected, transported to a washing facility, inspected, and then reloaded onto the plane. This process requires meticulous planning. Each piece of tableware can go through this cycle hundreds of times before it reaches the end of its life, at which point it is reprocessed and turned into the same product again.

Alongside this comes the challenge of food safety, but deSter was in a unique position in this regard having received EFSA approval in 2021 for closed-loop recycling in aviation. It became the first and only partner in the airline market to perform foodcontact safe, closed-loop recycling for plastic tableware.

Initially, the washing and loading for Etihad was managed in the UAE,

while the reprocessing was handled in Thailand but it was clear local processing would minimise the footprint and better support the environmental and social cornerstones of the project. Now deSter manufactures and regrinds in the UAE. "This move supported the local economy and kept everything closer to our customer. The new facility complemented our existing plants in Europe Asia and North America and made the entire process more efficient and environmentally-friendly,” Vanderheyden explains.

The project has provided valuable insights and a great story Etihad now shares with passengers through video. Vanderheyden concludes: “The growing interest from other airlines is encouraging. We are excited to continue leading the way in sustainable aviation solutions.” dester.com •

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70 / PARTNER XXXXX PROFILE

Working with a high-profile design brand comes with high stakes, high pressure, and high expectations – something Buzz knows all too well…

I

t’s rare that a partnership as high-profile as Etihad’s with Giorgio Armani comes along. If you were in attendance at this year’s Onboard Hospitality Awards ceremony in Hamburg in June, then you’ll know that Buzz swept the floor in many categories with the range of Armani products it has created for Etihad, with judges hugely impressed by their quality and finish.

The Armani for Etihad collaboration delivers a fully-immersive brand experience inflight, combining the refined Italian elegance of Armani together with Etihad’s renowned Emirati hospitality inflight.

Initially debuted in October 2022 with the unveiling of the Armani/Casa meal serviceware and textiles ranges, this year’s launch of Giorgio Armani amenity kits and loungewear completes the brand story, marking a “world-first inflight collaboration” that extends the Armani brand experience across multiple touchpoints in Etihad's premium cabins.

To find out more about the partnership, we caught up with Leonard Hamersfeld, Director and Founder of Buzz, who explained a bit about what went on behind the scenes…

Q: You really did excel in this year’s Onboard Hospitality Awards. Why do you think the products deserved to win?

A: The inflight range created in partnership with Giorgio Armani for Etihad Airways has been recognised with an impressive eleven industry awards since its launch, including four Onboard Hospitality Awards in 2024. The Armani/Casa for Etihad collection was also recognised with a prestigious Good Design Gold Award in 2023 and as a finalist in the Skift IDEA Awards’ Industry Innovators category. These accolades highlight not only the intricate design and exceptional quality of the products but also the seamless integration of the Armani brand story with the heritage of Etihad.

This collaboration delivers a fully immersive

No other airline programme has successfully interwoven a brand experience across such a broad range of categories

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Q: What challenges are presented through working with such a highprofile brand?

brand experience, blending the refined elegance of Armani with Etihad’s renowned hospitality to create an unparalleled inflight luxury offering.

No other airline programme has successfully interwoven a brand experience across such a broad range of categories, delivering a consistently luxurious experience to passengers.

Q: How did you get Armani onboard with an inflight partnership?

A: Giorgio Armani has been a trailblazer in the Middle East, recognising the region's esteem held for international luxury brands. The first Armani Hotel globally was opened in 2010 at the iconic Burj Khalifa in Dubai. It was therefore a natural progression for the brand to partner with an airline of Etihad’s calibre.

This collaboration allows the Armani brand to engage with the Middle East through travel and hospitality, extending the brand’s proposition of luxury, design, and uncompromising quality to Etihad’s valued passengers.

A: Partnering with a brand of Giorgio Armani’s calibre requires every piece in the range be meticulously crafted to the exacting standards of Armani’s brand aesthetics. Each piece was workshopped collaboratively with the Armani team, ensuring that the designs remain authentic and true to the product's provenance.

This close partnership, working directly with the Armani team at their Milan headquarters, spans both Giorgio Armani and Armani/Casa collections, incorporating heritage product categories from each brand. This approach delivers a seamless and cohesive brand experience for passengers.

As a testament to the range’s quality, every design was personally approved by Mr Armani himself. buzzproducts.com Learn more about the range at onboardhospitality.com •

Clockwise from top left: Armani/Casa Business class tableware; Armani/ Casa Business class bedding; Giorgio Armani Business class amenity kits; Giorgio Armani First class loungewear; Giorgio Armani First class amenities; The full Armani/ Casa tableware range

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Comfort & Wellbeing Take your pick: 82 Pyjamas Get cosy with an overview of pyjamas and loungewear sets designed for premium cabins

Accessible food 80 service

76

How inclusive and accessible are onboard

Skin deep

food services? Packaging can have unexpected

The importance of considering

consequences for

diversity when selecting cosmetics

neurodivergent and

for use onboard

disabled passengers

AND MORE...

75 Focus on: Ostrichpillow

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Professional hygiene technology and food waste management

NEW MEIKO TF-L und TP-L

CLEANED AND CLEARED

FOR TAKEOFF THE NEW SINGLE-CHAMBER TROLLEY WASHERS FOR INFLIGHT CATERING

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

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

Invest in cleanliness and efficiency for smooth flight operations.

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Pillow talk As Premium Economy becomes increasingly competitive, April Waterston explores how Global-c has helped American Airlines raise its comfort game

W

hen American Airlines wanted something unique to offer its Premium Economy passengers, Global-c had just the right idea.

Enter the Nimbus Pillow by Ostrichpillow: An ergonomic support pillow that provides ultimate comfort in Premium Economy seats.

"Premium Economy is arguably the most overlooked cabin," explains Wayne Costigan, Managing Partner at Global-c. "But really, passengers in Premium Economy are mostly paying for the added comfort."

American Airlines put out a tender for its soft goods expressing a preference for brand partnerships.

"We don't often work with brands, but we really liked the work Ostrichpillow does, so reached out to the team," says Costigan.

Empowering rest “Our mission at Ostrichpillow is to empower rest anytime, anywhere,” explains Andrés Carrascal, Business Developer at Ostrichpillow. “This partnership has been a catalyst for accelerating that goal, which we've been

Comfort collaboration working towards for over a decade.

“Nimbus Pillow represents a successful “Drawing on our expertise in rest collaboration of design expertise, and our experience creating products a commitment to passenger wellbeing, for people on the go, we had the and a deep understanding of the unique opportunity to design a industry. That's why bespoke lumbar we partnered with pillow that enhances Global-c, who trusted passenger comfort. our creativity process “Its innovative Premium Economy while we trusted their stitching allows is arguably the industry expertise passengers to most overlooked over the years,” personalise the cabin says Carrascal. pillow for optimal “While our products lower back are typically designed for individual support, accommodating use, the Nimbus Pillow was created for various body shapes and hundreds of thousands of passengers. individual preferences. Made Working closely with Global-c gave from sustainable R-PET us the confidence to overcome the microfiber derived from challenges of durability, intensive use, recycled plastic bottles, and rigorous washing and hygiene Nimbus demonstrates our processes that each Nimbus pillow will commitment to environmental face throughout its lifecycle.” responsibility without sacrificing global-c.nl; ostrichpillow.com • comfort for travellers.”

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SKIN deep It’s time to embrace what makes us unique and pamper ourselves appropriately, says Sheena Adesilu, as she explores how airlines can cater to different skin types inflight

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I

t’s no secret that air travel can be hard on skin. With low humidity levels and high altitudes, the cabin offers an environment largely devoid of moisture.

“Air travel can be particularly challenging, as the abrupt change in air pressure and humidity promotes dryness,” says Leah Klasovsky, Holistic Aesthetician and Founder of Leahlani Skincare.

“Travel days can lead to stress-induced breakouts and inflammation.”

Passengers new to the world of skincare can feel overwhelmed with a myriad of products for different skin types. So how can we identify what our skin needs?

Colour match With a passion for inclusive skincare, Hawaii-born Leahlani strives for a “natural balance” featuring fresh Hawaiian nectars, botanicals and tropical oils. Adapted for inflight purposes by inflight products supplier Linstol, each product in the line is designed for all skin tones, types and concerns.

“Different skin types and tones can have varying needs based on factors ranging from genetics to environmental exposure,” notes Klasovsky.

“Melanin-rich skin might be more prone to hyperpigmentation, while lighter skin may be more sensitive to sun exposure.”

Different skin types and tones can have varying needs

Beauty e-commerce platform Thirteen Lune echoes the importance of diversity, with 90% of its products from BIPOC (Black, Indigenous and people of colour) founders.

“We all have the same fundamental needs for healthy and radiant skin. However, airlines could offer products to support different ages,” says Co-Founder Nyakio Grieco. “Passengers with younger skin need cleansing and nourishment, while those with mature skin would be suited to performance-driven products for anti-aging, containing targeted formulas to firm and revitalise. Post-shaving balms and skin-soothing products would work for men, too.”

To bring its skincare ethos to the skies, Thirteen Lune has collaborated with American Airlines on limited-edition amenity kits. Passengers can find hand-picked skincare essentials from brands such as Relevant: Your Skin Seen and a mini

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Above from left: Leahlani strives for a "natural balance"; Thirteen Lune makes waves on American Airlines with bespoke amenity kits; Plane Talking Products has partnered with Australian brand One Summer Skincare

range developed by celebrity facialist Joanna Vargas. Created by Formia, the amenity kits are sustainably sourced and will be available on rotation throughout the year.

Officer at Formia. “Scents can vary by region. In Asia the preference leans towards lighter, fresher and more invigorating aromas, while the Middle East favours warmer and heavier notes.”

Type on paper

Strike a balance

“We know that everybody has melanin. Some Bryony Koziol, Design Manager at Plane Talking have more and some have less,” says Grieco.

Products, proposes the introduction of a choice“We’re also mindful of the different levels of safe based amenity system. acids and actives that we “Passengers would be use. Our skincare solutions able to pick from a range of must be gentle and products tailored to various effective for everyone.” skin types right before or The key is recognising during their flight," she says.

The best way to cater to different skin types that each individual has "This ‘pre order’ approach is to provide a calming offers skincare that is relevant specific needs experience that alleviates and personalised, and helps the common issues reduce waste, as fewer caused by environmental stressors, emphasises unwanted items are handed out.”

Klasovsky. Products must be free from harsh skin And with 42% of consumers interested in irritants to avoid damaging skin barriers. personalising cosmetics (according to research by Leahlani names its Bless Beauty Balm and IFOP), it’s no surprise that customised skincare is Toning Mists as inflight must-haves. Bless Balm gaining traction. can be used on the face and under the eyes, as “The wider picture is that everyone has well as on lips, cuticles and hands. It creates a different skincare needs and it goes beyond protective barrier to shield skin from the drying ethnicity,” comments Koziol. “Skincare isn’t a oneeffects of travel. The Toning Mists can also be size-fits-all solution. used throughout the day to inject a burst of "While ethnic background can influence some moisture. Hydration and nourishment are key skin characteristics, such as melanin levels or pillars for the brand. susceptibility to certain conditions, the key is Fragrances in skincare products should also be recognising that each individual passenger has considered, adds Maria ​​ Pitsch, Chief Marketing specific needs.” • onboardhospitality.com

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80 / ACCESSIBLE FOOD SERVICE

A helping hand W

hile flying has become routine for many of us, it is not necessarily easy – or accessible – for everyone.

Getting on and off planes, moving around the airport, and accessing bathrooms onboard easily are what many travellers take for granted, yet can present challenges for people living with disabilities.

There are increasing calls to help change this and make flying more inclusive. While many of these discussions focus on physical access in planes and airports, there are elements of food service that can also present challenges for people flying. Considering food and meal service in the inclusivity discussion is essential for airlines and caterers to help make flying an enjoyable and accessible experience.

different life stages, common foods served onboard present a challenge. Yoghurt pots, bags of crisps, packets of biscuits, containers of cheese and crackers and so on may not be able to be opened easily, or at all, by some.

Yes, we have all had experiences with hard-to-open packets, however this extends beyond the occasional stubborn bag of crisps. Hospitals have been aware of challenges when eating, especially when serving pre-packaged foods, with some implementing strategies such as coloured coded trays to identify patients requiring assistance. Acknowledging these physical challenges, and taking learnings from food service in other industries, is an important step airlines and caterers can take to provide more inclusive meal experiences.

Prepackaged food

Neurodivergent people can have challenges with sensory aspects of foods including colours, textures and flavours. This can make flying an uncomfortable and challenging experience when provided with meals and foods outside of routine or comfort zone. Airlines and caterers can make flying more inclusive through meal and menu design that considers

There are foods served onboard that many of us don’t think twice about eating. Cabin crew come around with the meal service and we sit back having something to eat while enjoying the inflight entertainment. However, for some people living with physical disabilities, certain health conditions, or at

Food and sensory issues

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Melissa Adamski, Dietitian and Founder of Nutted Out Nutrition, explores why and how we should consider food in the inclusivity conversation

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ingredients that are more likely to be accepted (and enjoyed) by neurodivergent people. Providing clear and detailed information on the foods available would go a step further so people can choose meals with ingredients they find safe.

Feeding aids

Furthermore, some people use a pump for their feeds and so the type of battery may need to be considered when flying. Providing easy to access information on flying with batteries, and training staff on the types of batteries in these pumps, can help reduce any potential confusion and increase confidence in what can already be an anxious time for some people when flying.

PEG (which stands for percutaneous endoscopic gastrostomy) tubes are placed directly into the stomach, allowing people to feed liquid food and Food allergies nutrients through the tube into the stomach. PEGs Every day there seems to be a new diet going are used when people are unable to eat via the viral on social media. There is strong interest in mouth. This can happen for diet and nutrition with many a range of reasons including people following different if people have certain diets or having particular conditions such as Parkinson’s food preferences. While some disease or cancer, have had of these diets are merely Flying can be an surgeries to the head or neck, preferences, other diets are uncomfortable and or suffer brain injuries. challenging experience essential. For people with People travelling with a PEG food allergies eliminating need to take care while flying the foods they are allergic to and may have additional is the only way for them to needs. Sterile water is essential for people with a be safe. While airlines are becoming more aware PEG. This is to ensure they can administer small of the needs of people living with food allergies, amounts of water regularly to stay well hydrated having a greater understanding of their challenges in the dry plane environment and are able to flush when flying is essential to being more inclusive. their tubes when required. Some people may Making travel inclusive for everyone certainly administer their feeds in their seats, while others poses challenges for the airline industry. However, may require additional space or privacy. Airlines there are opportunities for improvement, can make flying more inclusive for people travelling particularly in the realm of food services. By with PEGs by providing accessibility to areas to innovating meal services and enhancing staff flush the tubes or to administer feeds, and by training, airlines can help make travel more providing easy access to their formula and water. inclusive for all. •

Above from left: Food packaging can be a barrier to some passengers; Colourcoded trays are a useful way of labelling meals.

Enter our Best for Accessibility Onboard award

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Are your textile products awardworthy? Find out – entries close December 1 2024

82 / TAKE YOUR PICK

Lounging around SWISS ZIMMERLI FIRST CLASS PYJAMAS

Keep passengers comfortably stylish on an overnight flight with these six pyjama sets designed for high flyers…

SWISS proves it understands the luxury utilitarian aesthetic – simple and versatile – with its latest First Class pyjama sets. The airline collaborated with Swiss brand Zimmerli to craft sustainable cotton sleepwear presented in a tote bag.

The blue button-up top and grey tapered bottoms with drawstring waist are not only light and breathable, but they are made from recycled polyester to lighten the load on the planet.

QATAR AIRWAYS WHITE COMPANY LOUNGEWEAR

GIORGIO ARMANI SLEEPER SUIT FOR ETIHAD AIRWAYS Etihad’s Giorgio Armani sleeper suit is created with dark breathable fabric and features a loose silhouette to ensure comfort inflight.

The tonal pattern top was inspired by Abu Dhabi’s futuristic skyline, while the set also includes fluffy black slip-on slippers to match.

Learn more about the partnership on page 70.

UNITED AIRLINES PREMIUM POLARIS LOUNGEWEAR

Elegant British brand The White Company is behind Qatar Airways’ latest sleepwear kit, which features a breathable unisex V-neck t-shirt, cotton slippers and grey-and-navy blue colour tones.

EVA AIR JASON WU SLEEPWEAR Passengers flying in EVA Air’s Royal Laurel Class can bed down for the night in comfy jersey PJs dreamed up by Taiwanese-Canadian fashion designer Jason Wu. A classic tracksuit shape with loose pyjama bottoms featuring pockets.

ZIBO RAINBOW BUSINESS CLASS LOUNGEWEAR FOR ETIHAD AIRWAYS Inspired by the traditional Kandura garment, this comfortable and stylish loungewear features iconic Emirati V line stitching.

AIR INDIA TUMI SLEEPER SUIT Designed with top lifestyle brand TUMI, Air India has stepped up its onboard game with a sleeper suit. A mix of recycled materials and cotton has been used to create the soft grey longsleeved crew neck top and draw-string trousers.

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A World of Inspiration to enhance the onboard experience 275+ suppliers 900+ VIP onboard buyers 200+ airlines, rail and cruise operators

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Retail trends 88 DrEmbracing PAWPAW's Co-Founder discusses the importance of meeting the needs of passengers and of listening to feedback to satisfy their needs and expectations

Trolleys 86 Latest developments

91

relating to the carts used

Selling in the air

to serve food, drinks and move retail items along

Wizz Air's Retail Manager shares

aircraft aisles

insights that can make a big difference to the success of onboard retail programmes

who knew so much innovation could be packed into a metal box on wheels?

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Wheely good ideas The humble trolley can stow away all kinds of surprises.

Stuart Forster checks out what's new...

A

h, the inflight trolley – who knew so much innovation could be packed into a metal box on wheels?

In our last issue, we spoke to Sergio Gomez, Research and Technology Manager at Driessen Catering Equipment, whose passion for the potential of inflight trolley developments practically leapt out of the page (now there's a man who loves his job!). It got us thinking – in what way is the wider industry moving forward with trolley developments?

Make a splash In addition to being light in weight, there’s a requirement for trolleys to be easily serviceable within a rapid turnaround – factors widely regarded as limiting the scope for innovation.

Despite this, a notable evolution has been achieved by SkyTender Solutions, which has

developed new trolleys that serve hot or cold drinks. The company’s product is already used aboard Salam Air flights and several other airlines are conducting final acceptance flights this autumn.

“Our product philosophy is based on three basic pillars: sustainability, profitability and passenger experience,” explains Dr. Thomas Mützel-von Schwartz, COO at Skytender.

“Our beverage trolleys are the SkyBar Splash, serving soft drinks and water; the SkyBar Aqua, serving water only; and the SkyBarista, offering speciality coffees including espressos and lattes from leading brands. They enable our customers to serve a wide variety of high-quality drinks without plastic bottles or cans, thereby reducing waste by 80%, CO2 footprint by 70%, cost per service by 40% and simultaneously free up galley space. In the case of the SkyBarista coffee trolley

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Clockwise (from left): Diethelm Keller Aviation's XT2.5+; Egret Aviation's recycler; Tower Cold Chain Advanced Insulated Boxes and inserts; Korita Aviation's Superlight carts

it increases ancillary revenue by doubling the take rate."

SkyTender’s trolleys also feature smart products to collect and provide reliable data for supply chain management optimisation, customer marketing plus environmental, social and governance-related reporting.

“For very good reasons, the aviation industry is considered as a conservative industry. Driving and eventually implementing changes needs a long and patient approach,” adds Thomas.

Losing weight Elsewhere, Diethelm Keller Aviation (DKA) has introduced a new series of meal carts, the XT2.5+, developed to meet customer demands for durable, lightweight and easy-to-service galley equipment. They make use of the lightest aviation industry-approved materials.

The top and base panels are crafted from a single slab of high-grade aluminium alloy, creating a seamless frame.

“These trolleys are both lightweight and durable, demonstrating our focus on advanced materials that meet strict aviation standards,” explains King Lee, DKA’s CEO. He explains that the adoption of new materials is heavily influenced by cost, requiring innovations to be economically viable to gain airline acceptance:

“Strict aviation standards and the need for durability can limit the use of unapproved or less-tested materials, constraining design innovations.”

Korita Aviation has concentrated on reducing weight with a traditional aluminium design.

“Our aim with the new super lightweight range – at 16.1kg for a full-size and 10.1kg for a halfsize – is continued weight reduction, which is a key contribution to fuel burn saving for the airline yet ensures the equipment meets the standards expected by our clients,” explains Jamie Melleney, Sales and Marketing Manager at Korita Aviation.

Meeting demands Egret Aviation has new designs available for pre-order with a focus on dealing with onboard waste, including fluids in the full-size trolley. The designs come in response to airlines and airline manufacturers seeking sustainable, recyclable and lighter-weight options.

And what goes into trolleys has seen change, too, with Tower Cold Chain’s Advanced Insulated Boxes integrating oven racks, trays and basket drawers. Francisco Azeredo, In-House Sales Manager – EMEA at Tower Cold Chain says: “By optimising space and ensuring secure handling, these have been designed for easy operations flexibility both in the air and on the ground.”

May the innovation keep rolling forward! •

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88 / OPINION

Inflight sales

embracing trends

Johnny Paterson, Co-Founder of Dr.PAWPAW, discusses why keeping in touch with trends and communicating savings is key to making onboard sales

Onboard customers have evolving needs and seek highvalue, last-minute solutions.

At home they might not be concerned with a space-saving solution but travelling customers are always looking for products that are travelfriendly and convenient, often filling gaps in what they forgot to pack.

Trends and benefits The biggest mistakes that companies can make when it comes to selling products onboard include ignoring market trends.

Failing to stay updated, both inflight and on the ground, can result in missed opportunities. Companies should continuously research and adapt to trends that could influence onboard purchases.

If the perceived value savings aren't significant enough, passengers may not see the incentive to make a purchase. It's vital to highlight the unique benefits and savings of buying onboard.

The size and practicality of the product and its packaging are crucial. Products must be easy to carry in a small trolley or personal bag, making them convenient for travellers.

Packaging and feedback It's also essential to keep up with changing trends, ensuring that the products offered onboard align with what customers are currently interested in and likely to purchase. Adapting to these shifts is key to maintaining relevance and driving sales in the dynamic environment of inflight retail.

Customers are showing a growing interest in eco-friendly products and sustainability is a core value of our brand. Travel retail exclusive packaging follows this ethos. Our cardboard packaging is fully recyclable,

It's vital to highlight the unique benefits and savings of buying onboard our skincare products are reef-safe, with tubes made from 30% post-industrial recycled (PIR) materials, and our sheet masks are biodegrabable too.

Hanse Distribution supports us in navigating the world of travel retail and we attend key industry events. We take feedback and strive to make changes and additions to our offerings. Listening to staff and customers allowed us to create a new product for our skincare range, the YOUR gorgeous SKIN Hydrating Face Mist in a 100ml bottle.

An exclusive product can boost onboard sales, because customers are more likely to buy something they can't find elsewhere or at the same price, and products designed for travellers tend to feel more relevant and tailored to their needs. drpawpaw.com •

onboardhospitality.com

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WIZZ XXXXX AIR... / 91

How to...

sell in the air Sultan Adeel, Retail Manager at Wizz Air, shares tips on how to ensure the success of onboard retail programmes…

UNDERSTAND PASSENGERS

Arguably, the most important aspect of onboard retail is understanding the passenger: their persona, behaviours and preferences.

Airlines have different types of passengers and that must also be considered. For example, a family has different needs compared to a group of young adults. Some passengers may want to buy a gift for a loved one, while others may just be looking for a cup of tea and a snack to enjoy while flying.

Passengers travel for different reasons and we must consider factors such as seasonality, passenger profile, culture, purpose of travel and the destinations as part of the onboard offering and experience.

balance between attractive pricing, trusted brands, reliable suppliers, sustainability and product size. It’s important to consider the weight and the size of products due to limited space in trolleys.

Logistics is another balancing act in onboard retail. Getting the right products to the right place can prove tricky when you’re dealing with flights across 53 countries.

TRAIN CABIN CREW

Cabin crew are the point of contact for passengers so it is vital that they receive comprehensive training, crew commission or incentive programmes. Training must include detailed product information, samples, usage instructions and roadshows. Ideally, cabin crew members should get a hands-on experience for each product to make them familiar with the features.

SELECT PRODUCTS

Once the team establishes the various types of customers and their possible requirements, the next stage can begin – selecting products for the onboard experience. Each product selection must strike a

FACT FILE Wizz Air operates a fleet of 223 Airbus A320 and A321 aircraft.

Product inventory levels must be maintained across all locations in order to ensure availability on each flight.

Wizz Air flies to and from airports in 53 countries.

Projections suggest that the worldwide inflight retail and advertising market will expand to be worth $5.1 billion a year by 2029.

ANALYSE DATA & TRENDS

Before a product ends up in a passenger’s hand, an extensive amount of work and strategy goes into crafting the perfect onboard retail experience.

Things inevitably change so it’s important to be agile and adaptable.

Onboard retail providers can ensure this by regularly analysing internal data and industry trends to gain insights and stay ahead of the curve. wizzair.com •

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Onboard Hospitality - 2024 APEX Global EXPO Full Page Advert.pdf 1 9/16/2024 11:00:35 AM

THE MEETING POINT FOR AIRLINE AND SUPPLIER MEMBERS TO SHOWCASE INNOVATION, SHARE THOUGHT LEADERSHIP, AND CELEBRATE EXCELLENCE. C

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Tech Breaking barriers 96 With the imminent need for greater accessibility onboard, we look at recent accelerations and how technology is playing a role

Case study 100 Discover a story of

99

successful collaboration involving tech firms

Immersive entertainment

BlueBox and Most with PLAY Airlines

As gaming becomes a key aspect of IFE, we examine how entertainment might reshape cabins

AND MORE...

94 APEX preview

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94 / SHOW PREVIEW: APEX GLOBAL EXPO

All3Media International INFLIGHT ENTERTAINMENT

IFEC and much more

Time for tech

Independent distributor All3Media International will showcase a diverse range of programming, including Joan, the powerful drama starring Sophie Turner as real-life jewel thief Joan Hannington; Race Across the World, whose fourth season takes contestants across Southeast Asia and the fifth season of feel-good drama All Creatures Great and Small. Booth 1621 – all3mediainternational.com

The APEX/IFSA Global EXPO takes place from October 28-30 in Long Beach, California

T

aking place at Long Beach Convention and Entertainment Center, the theme of this year's 2024 APEX/IFSA Global EXPO is Transforming Air Transport. Over 3,000 attendees are anticipated from more than 100 airlines.

The APEX show floor will feature suppliers specialising in areas including inflight connectivity, content, in-seat power and cabin design. There is a 97% return rate on last year and this year's first-time exhibitors include SpaceX Starlink, Convorelay, Eole, Letronics, Libeula Books, Imagik, NH Studioz, Onza Distribution, PCIAW, QVC and Skyted.

Largest ever show In addition to browsing stands and talking with representatives of the companies present, attending provides an opportunity to learn from thought leadership experts about cutting-edge industry topics including AI, personalisation, IFE advancements, generating ancillary revenue, enhanced connectivity and supply chain challenges.

The speaker list includes some of the most influential names in the

industry incuding Benjamin Smith, Group CEO of Air France-KLM; Shai Weiss CEO of Virgin Atlantic; Michael Rousseau, President and CEO of Air Canada; Xie Bing. President and CEO of Xiamen Air; Alex Wilcox, CEO of JSX; Andre Viljoen, Managing Director and CEO of Fiji Airways; Con Korfiatis, CEO of Oman Air; Matthew Klein, EVP and COO of Spirit Airlines plus Paul Verhagen, EVP and CCO of SAS. The exclusive unveiling of JetZero's revolutionary blended-wing aircraft, which boasts a 50% reduction in fuel burn promises, to be a major highlight of the show. The groundbreaking innovation offers APEX airline members a glimpse into the future of sustainable air travel.

This year's CEO Lifetime Achievement Award will be presented to Benjamin Smith, Group CEO of Air France-KLM. The award honours industry leaders who have dedicated their lives to the enhancement of the passenger experience and advancing the industry.

There promises to be plenty of dedication in that direction on the show floor. Exhibitors include the companies listed here. See more on our website. expo.apex.aero •

Burrana Inc. CABIN TECHNOLOGY

Burrana will be showcasing the awardwinning RISE In-Seat Power system offering fastest charge 15W USB-A and 60W USB-C ports plus lightest weight USB power that allows installation without seat re-certification and easy upgrades to 60W USB-C by changing outlets. RISA Power is now flying or on order on over 350 aircraft worldwide.

Booth 1237 – burrana.aero

DIRECTV IN FLIGHT INFLIGHT ENTERTAINMENT

DIRECTV IN FLIGHT provides passengers with a premium live TV experience, offering top channels, including ESPN, CNN and FOX. Passengers can enjoy live sports, news, movies, shows and more on seatback screens or personal devices. New is an IPTV service for business aviation, delivering highquality live programming through aircraft Wi-Fi without the need for hardware installation.

Booth 1425 – directv.com

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SHOW PREVIEW: APEX GLOBAL EXPO / 95

Media Carrier Solutions READING MATERIALS

Offering smart infotainment with fast, convenient access to a customised reading experience via its e-library. MCS can offer tailormade lounge, pre-/post-flight and inflight solutions. Passengers can download their preferred magazine, newspaper, podcast or travel guide. IT specialists adapt software to respective corporate designs and transport operators can include their onboard magazines.

Booth 1233 – media-carrier.de/en

IMG INFLIGHT ENTERTAINMENT

IMG's award-winning live sports channels SPORT 24 and SPORT 24 EXTRA, broadcast over 5,000 hours of live content, including Premier League and Formula 1.

Booth 1424 – sport24live.com

NH Studioz INFLIGHT ENTERTAINMENT

NH Studioz library has over 2,500 Indian films across languages and genres, from cult classics and award-winning masterpieces to contemporary blockbusters. The curated content selection reaches across demographics and tastes.

Booth 1639 – nhstudioz.tv

Silk Route Entertainment INFLIGHT ENTERTAINMENT

Incorporated in August 2024, Silk Route will feature movies for the January and February cycles and share its mission to deliver beautifully made content that adds to passengers' travel experience.

Booth 1507 – silkroute.aero

Stellar Entertainment INFLIGHT ENTERTAINMENT

Stellar Entertainment helps airlines take control of IFE, giving them the power to deliver content that shines and elevates their brand. Its team of content experts, creative thinkers, analysts and industry-leading tools

help take the hassle out of providing entertainment onboard. From selecting content to delivering it seamlessly, Stellar Entertainment guides clients through every step of the way, making IFE management smooth and effortless every cycle.

Booth 1349 – stellargroup.com

Penny Black Media INFLIGHT CONNECTIVITY

This film distribution company acts as a bridge between global independent film producers of high quality, sales agents and the inflight market. Under new leadership, it has broadened its line-up from only English-language content to include the best cinema from all regions and is offering a bumper crop of exciting, critically acclaimed, accessible movies from all over the world.

Booth 1517 pennyblackmedia.com

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96 / ACCESSIBILITY

Breaking

barriers Horror stories of inflight accessibility issues have been dominating social and mainstream media of late.

Stuart Forster asks: How is the industry responding?

I

n May, travel blogger Tori Hunter was carried down an airstair in an aisle chair after landing in Costa Rica – an experience she described as ‘terrifying’. Viral video footage and news coverage of the incident highlighted the need for improved accessibility.

During the Removing the Roadblocks to Accessible Travel session at the 2024 Passenger Experience Conference (PEC), William Harkness, Head of Accessibility – Engineering at Boeing Commercial Airplanes, said: “There are over 1.3 billion people in this world that have a disability and they are either underserved or unserved by our industry.

We know that we can and we need to do better.

More people need to travel today – not just want

to but need to travel – and with that need comes the right to be able to choose how to travel.”

Five key areas Boeing is focusing on five areas relating to accessibility: wheelchair accessibility, low mobility passengers and those who are blind or have low vision. Increasingly, efforts are also being taken to provide solutions for those who are deaf or hard of hearing, and to address needs of neurodivergent travellers.

A binary view of disabilities is widespread, explained Harkness: “Either you have the most extreme version of a disability or you don’t have it at all. But we know that disabilities exist on a

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ACCESSIBILITY XXXXX / 97

Project Manager at Avianca, acknowledged the spectrum. And that spectrum is arguably infinite.” airline previously had “a fragmented perspective” He suggested that it makes sense to layer of accessibility with teams approaching the additional dimensions to understand why subject differently. That changed by implementing people identify with a particular disability. Lived a strategic approach, seeking an end-to-end experiences may have began at birth or later solution, with an external in life through accident or accessibility committee. illness. Accessibility issues may Universal designs that improve be permanent or temporary: the onboard experience for all For example, migraines or We’re trying to passengers are key to providing dehydration may temporarily put control back solutions, said Cortés: “One impact cognitive functions. in the hands of of the things that I’ve learned Recognition of these factors all passengers in accessibility is that when is helping to bring a paradigm you make it better for people mentality shift to the engineering with disabilities, you end up making it better for of commercial aircraft for inclusive design, moving everyone because we make things simpler and away from a ‘medical model’ of disability. more harmonised for everyone in general.”

The provision of closed captioning in inflight The social model entertainment benefits not just deaf or hearingHarkness explained: “In Boeing, we’re shifting impaired passengers. Increasingly, viewers of our attention to the social model of disability, videos on social media channels do so with the where the environment, the social attitudes and volume down. Closed captions provide subtitles operations are causing the disability...How does to all wanting to understand what is being said. that person interact with the airplane cabin?"

Inflight Canada developed the Passenger Eric Ezell, Head of Cabin and Cargo Innovation Accessibility and Services System (PASS) after a at Airbus, emphasised that accessibility is not US airline identified wheelchair users were among an area of competition: “It’s a topic where only passengers unable to reach the lighting and together we can win and make a change.” ventilation controls. “We developed this system, Ezell identified valuing people, one of the originally just to control the lights but have three pillars of the Airbus purpose, 'We pioneer adapted it to control other things, including the sustainable aerospace for a safe and united world', airflow. You can feel the braille on the buttons. as a key driver in accelerating making the cabin We have brought that functionality right down to more accessible to everyone. Increasingly, the seat,” said Christopher Colgrave, Director – that has been supported by people across Commercial Programmes. the company and that momentum has been “What we’re trying to do is put control back in leveraged to build a core team with extended the hands of all passengers, not just the majority support worldwide. who have full mobility,” he added.

Maria Paula Pineda Cortés, Accessibility Strategy

Above: The skin tone, hair colour, gender and attire of of Thales' signing avatar is customisable

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98 / ACCESSIBILITY XXXXX

partnership with American Printing House, the FlightPath3D's recently introduced world’s largest non-profit organisation dedicated Accessibility Map features a simplified, highto creating accessible experiences supporting contrast display designed for passengers with people with low vision or blindness. The result visual, motor and/or cognitive impairments. is an innovative UI empowering all passengers Built to Web Content Accessibility Guidelines with low vision or blindness to make their inflight 2.2, it prioritises accessibility while providing key entertainment experience enjoyable and on par features that passengers expect. “Every traveller, with all other travellers,” explained Bedou. regardless of background, age, or ability, should It features a familiar structure and flow, with 13 have easy access to important details about their intuitive gesture controls mirroring what people flight and enjoy the fun of tracking their plane with vision assistance needs use on smartphones as they fly,” said Duncan Jackson, President of and tablets. It will be flying in 2024 FlightPath3D. on two global airlines.

Meanwhile, Tudy Bedou, Launched in May, FlytEDGE is a CTO at Thales InFlyt We know that we cloud-based inflight entertainment Experience, noted: “Airlines can and we need system designed for compatibility are placing a high priority on to do better with all of Thales’ accessibility accessibility requirements features. Enhancements will prove and have dedicated teams straightforward, said Bedou: “With FlytEDGE’s looking at optimising passenger experiences cloud-native architecture, embedding accessibility across demographics and unique needs. The IFE features developed for the web will be quick and industry is also maturing quickly and now ready easily deployed.” to take on some of these challenges with very A signing avatar, hearing aid software and innovative and efficient solutions…our mission is gesture controls for passengers with limited to create a more inclusive and enjoyable inflight mobility – using a smartwatch – are among entertainment experience for all.” prototypes which airlines have received demonstrations on recently.

Vision impairment “We plan to continuously evolve our Accessibility Approximately 28% of the world’s population has UI with more experiences and capabilities,” added a vision impairment or blindness. Collaborating the Thales InFlyt Experience CEO. with leading accessibility organisations was “I also believe that collaboration across the essential to Thales InFlyt Experience developing solutions addressing the needs of passengers with aviation industry and beyond is ultimately necessary to ensure vision assistance requirements. common accessibility standards Thales’ recent passenger User Interfaces (UI) and norms,” concluded Bedou, have included a set of standard accessibility features for low-vision travellers, including closed reflecting a sentiment shared by many within the industry. captions, accommodations for colour blindness, Head to our website to zoom and magnifier functions, font adjustments learn more about how we're and audio descriptions. championing accessibiility. • “Our accessibility UI was developed in

Above (from left): Thales' Accessibility UI; FlightPath3D has launched an accessible inflight map

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FOCUS ON / 99

Fun and games?

Stuart Forster takes a look at immersive media consumption and how it may impact the cabins of the future...

P

assengers used to board aircraft wondering what the inflight magazine or movie library might hold. Virtual reality (VR) and augmented reality (AR) are likely to become elements of future inflight entertainment.

“With some airlines investing heavily in inflight entertainment systems and aircraft interiors, immersive media consumption onboard will likely become more common. Enhanced hardware, personalised content libraries and high-speed connectivity will fuel this trend. Fully integrated VR and AR experiences may transform some cabins into personalised digital sanctuaries that meet the needs of all passengers, enabling them to engage seamlessly in entertainment, work and social interaction, greatly enhancing the inflight experience,” says Corinne Streichert, Founder of IFECtiv and the Producer and Host of the On Your Flight Today podcast.

Changing experiences Edward Playdell-Bouverie, Director of Technology at JetPack IFE, could be seen in front of a large digital screen displaying what he was viewing while using a VR headset at AIX in Hamburg.

solutions, thus raising airline industry "I believe it is a window into how expectations of its suppliers." content is going to be consumed in the future. Obviously, this is a bit of a bigger headset, but in 10 years, Ideal for gaming I would be designing airline seats The implications for travellers who with this in mind for passengers...I'm enjoy gaming are significant. Apple looking at this in gigantic 8K Arcade, Apple’s premium games resolution. It's 3D for subscription service, free. You pull out a can be accessed movie and that is like using JetPack IFE’s a 300-inch screen in technology.

I think we can front of me: basically “When passengers really change like a cinema screen… are sitting down with the internals It really enables you to their own hardware of an aircraft experience things in a in the next three completely different or four years, it way,” he explained. will make a big difference. Genuinely, JetPack IFE is based in London and once you experience it, I really think its customers tend to be private jet you should be rethinking the cabin operators. The company's mission is to completely into people having their innovate the inflight entertainment own spatial environment and I think industry, “using robust, we can really change the internals of reliable, portable systems to an aircraft,” predicts Playdell-Bouverie, replace embedded seat-back suggesting major changes ahead. •

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LEARN MORE

CASE STUDY / 100

Working on PLAY Stuart Forster looks at the successful integration of Bluebox's Blueview digital services platform with Most's technology on PLAY Airlines

R

etail and service capabilities onboard PLAY Airlines have been enhanced via the integration of Most's systems with Bluebox's Blueview digital platform. Sales and interactions with passengers are no longer restricted to when crew members are walking the aircraft's aisle.

Payments and reports "We provide technology for a world on the move. We provide hardware, software and payment processing services – essentially to anything that is mobile," explains James Kelly, Chief Commercial Officer of travel retail and payments solutions specialist Most.

From an airline's perspective,

the focus is inflight point of sale, payment processing and inventory management. A low-cost carrier such as PLAY is provided with granular details for reports relating payments, sales as well as revenue generation.

"That allows PLAY to analyse what's happening onboard, what product is selling best, what routes require what products and to tailor their offerings so that passengers get what they want in terms of food and beverage or other products," adds Kelly.

After facilitating deferred payment authorisations and transaction processing, Most's systems send offline payments to acquirers for authorisation and settlement.

Bluebox provided Blueview, a digital

platform enabling PLAY's passengers to interact directly with the airline.

Kevin Clark, CEO of Bluebox, explains: "It opens up a whole new world of capabilities and interesting ways of engaging with passengers. It also gets the crew engaged and augments the service...it works hand in glove with the capabilities that are already there."

Ordering on demand Essentially, Blueview takes the product inventory supplied by Most and presents it in a portal that passengers can access on their own device. After connecting to the onboard Wi-Fi network passengers can browse, purchase and have products delivered to their seat on demand. •

DRIVEN BY THE NEED TO INCREASE ANCILLARY REVENUE "We are a low-cost airline and very focused on ancillaries. We see the biggest opportunity to increase revenue flow through ancillary products...what we needed was an even better retail system," says Sonja Arnórsdóttir, Chief Commercial

Officer at PLAY Airlines.

Consequently, PLAY collaborated with Most and Bluebox to introduce an onboard solution with the capability to tailor pricing by route while enhancing the experiences of both passengers and crew.

onboardhospitality.com

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Ask for Tom, Tim or Graham for more Information

10/05/2023 12/09/2024 09:23 10:23

102

/ PEOPLE ON THE MOVE

COLUMN

Nurturing new talent

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

MENTEES

Oxford Brookes University – Business School As students at Oxford Brookes University, we are fortunate to participate in the Bacchus mentoring programme. This pairs us with industry professionals and our assigned mentor is Lance Hayward, a leading figure in the inflight industry and founder of The Hayward Partnership.

Not only does Lance provide his insights on critical topics such as entrepreneurship, creative thinking, soft and hard skill development, and employability but he also facilitates connections with other industry professionals from various backgrounds, hosting field trips at their workplaces, giving us a dynamic perspective for development. This allows us to delve deeper into our chosen fields and create long-term goals and plans.

Being a mentee in this programme allows us to acquire knowledge that cannot be obtained through traditional academic channels. The mentoring provides a realistic view of the industry and helps us develop a deeper understanding of the hospitality sector.

Authors: Krishna Pote, Mansi Khade and Swanand Oak

BASSEM RIAHI

ÍRIS ANNA GROENEWEG

JOINS: Air Canada AS: Director Onboard Experience PREVIOUSLY: WestJet, Qatar & Etihad

JOINS: Foodcase International AS: Commercial Director for North America, FROM: Icelandair

An experienced aviation professional with a strong cabin interiors, service delivery, product development, catering and performance managemernt

Will lead commercial activities, drive business growth, and develop strategies for North American expansion, while fostering relationships with industry partners.

MEL ANIE BERRY

PAUL A L AFORA

JOINS: Vueling AS: Chief Customer Officer FROM: Iberia

JOINS: Iberia AS: Director of Customer Experience FROM: Iberia Design & Delivery

Responsible for overseeing customer experience and driving satisfaction, loyalty and business growth by aligning customer-centric strategies across the airline.

Will lead customer experience transformation across the journey, ensuring a robust four-star service and product, and building employee engagement.

ALSO ON THE MOVE... >> The Hayward Partnership has announced two new partners. Michelle Green, formerly at Tourvest, and Christopher Stubbs, from Stubbs C Design. They bring expertise in customer experience curation, client management, strategy, e-commerce and more.

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

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PEOPLE ON THE MOVE / 103

Staff seekers Looking to recruit?

Check out top talent currently seeking new roles...

SIMON FRANCIS

COMMENT

IFSA Scholarship Foundation ifsa.aero/foundation/board

Board level executive and inspirational Director with 20+ years of driving transformative growth in global enterprises. Seeking new opportunities to lead strategic initiatives, navigate complex challenges and enhance profitability while building accountability and operational excellence.

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

NATHALIE BENHAM Brings 17 years of experience in the travel retail industry and a unique perspective and exceptional interpersonal skill to support brands expand into airlines, airports, cruise ships and border shops. With an impressive track record of enhancing brand awareness and driving growth.

My name is Skylar Parker. I am currently a Junior attending Clemson University studying Language and International Health with an emphasis on Chinese. I am also an Air Force ROTC Cadet. After graduating from Clemson, I plan to commission as a Second Lieutenant in the United States Air Force. I also have aspirations and goals to become a Physical Therapist. Thank you again to the IFSA Foundation and The Hayward Partnership for awarding me this incredible scholarship.

GET CONNECTED...

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

The Hayward Partnership is proud to support Skylar and to has three of the THP team serve on the Board of the IFSA Scholarship Foundation including Sandra Pineau-Boddison – Foundation Board President.

T HEHAYWA RDPA RT NE R SHIP.COM / ONBOAR D HOSPITALITY.COM onboardhospitality.com

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LEADER IN SOUS VIDE EXCELLENT CULINARY EXPERIENCE MATTERS, EVEN AT 35,000 FEET. Find out why the world's top 10 airlines trust Cuisine Solutions with their first-and business-class guests.

We'll be at IFSA! Booth #767

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Cuisine Solutions

@cuisinesolutions

CuisineSolutions

Cuisine Solutions

Learn more at CuisineSolutions.com

10/09/2024 08:33