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Pick & Mix onboard solutions and the latest innovations for air, rail and cruise





We did it! From now on you can pre-order fresh quality dishes from the best restaurants in town, on all your flights. Download the app. Choose your favourite dish. And finally enjoy your meal. Discover iFleat and meet us at W TCE Hamburg 2016, meet@ifleat.com.


Inside this issue FEATURES


30 68 86 98 108

Food Trends Olive oil Rail Chinese Renaissance Premium Economy

SHOWS 35 43 48 125

Event preview: WTCE Event preview: Taste of Travel Ones to watch: WTCE Finalists: Onboard Hospitality Awards

OPINION 78 84 93 94 120

Jeremy Clark Raymond Kollau: Airline trends Rob Britton: Low cost long-haul Ariane van Mancius: Trend spotting Marc Warde: Food trends

REGULARS 08 82 158 159 161


Industry updates Global perspective New Arrivals People on the move Past/future events

QUICK READS 62 64 77 96 102 105 107 122


In Person: Jaap Roukens Focus on: Tea Focus on: Coconuts Focus on: Flying Food Group Focus on: Xiamen Airlines Focus on: Easyjet In Person: Nicky Beades Birthday: O'Sullivan Communications

ONBOARD ENTERTAINMENT 153 Event preview: AIX 154 In the news

98 2016

Look out for our



Onboard Entertainment & Connectivity supplement mailed with this issue!


For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your passengers.

Come visit us at the World Travel Catering & Onboard Services Expo (WTCE) 2016 in Hamburg from 5th to the 7th of April in Hall A1, Stand 1H50. To set up an appointment with us please email us at info@wessco.net. We look forward to discussing how we can meet your onboard service needs.


Publisher : Sue Williams Editor: Jo Austin Assistant Editor: Julie Baxter News Editor: Laura Gelder Junior Journalist: Cameron Roberts Contributing Writers: Ben Coren, Jeremy Clark, Richard Williams (IFEC), Raymond Kollau, Roger Williams, Rob Britton, Marc Warde, Ariane van Mancius, Nik Loukas Editorial Director: Steve Hartridge Commercial Director: David Clare Creative Director: Matt Bonner Art Director: Tina-Lee McDougall Designers: Louisa Horton, Ross Clifford Junior Designer: Zoe Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Cheryl Staniforth Onboard Hospitality is published by: BMI Publishing Ltd Suffolk House, George Street, Croydon, Surrey CR9 1SR, UK Tel: +44 (0) 20 8649 7233 Fax: +44 (0) 20 8649 7234 Editorial email: jo.austin@onboardhospitality.com Advertising email: sue.williams@onboardhospitality.com Awards email: julie.baxter@onboardhospitality.com

Moving on!

Jo Austin Editor, Onboard Hospitalty

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

Cover images: ©Bigstock.com Find us online at onboardhospitality.com to: read this magazine, share it digitally or subscribe • catch up on back issues • find contact details for key suppliers and caterers in our Caterers and Suppliers Guide • advertise and search for jobs and promote your events.

Days, weeks and plenty of late nights have gone into the production of this magnificent issue of Onboard Hospitality which brings you the very latest industry news, trends and comments. We are also proud to produce our first IFEC supplement which accompanies this issue. As we expand our coverage of rail catering, this issue takes a look at new catering concepts and the future for trans-world rail travel. China never disappoints when it comes to mind-boggling figures and our aviation review reveals a potential seven billion people taking to the air by 2034. All those people will need to be catered for! Our feature on Premium Economy shows a growing list of airlines adding seats in a sector first pioneered in 1991. And if you want to feel better about yourself, take a look at our olive oil feature or read about the new range of nutritious coconut products now available on the market. The 2016 Onboard Hospitality Awards came to a close with 110 entries, which were judged first by you, our readers. The finalists were then put before our prestigious panel of judges and the winners will be announced at our ceremony in Hamburg on April 4 2016. Finally, after many, many happy years of writing about the industry I have decided that it's time to hang up my apron. I will be announcing news of my successor in the near future but before then I look forward to welcoming you to the Taste of Travel Theatre and the Onboard Hospitality Relax Lounge in Hamburg along with the rest of the team. Watch this space! Our Team

Regularly viewed by readers in over 70 countries worldwide. Get yourself connected online by following @OBHMagazine on Twitter or connecting with editor Jo Austin and the Onboard Hospitality Linked-In Group linkedin.com


Sue Williams

At the heart of the magazine for over 15 years, Sue is always keen to hear your news and is full of exciting ideas on how to promote your products throughout 2016 and beyond.

Julie Baxter

Trained as a newshound on local papers, Julie wants your news. She has over 25 years' experience as a journalist writing for the travel and hospitality industries.

Laura Gelder

Laura will be walking the floor in Hamburg and standing by to receive your news and taste your products. Laura has worked in travel and hospitality industries for the past seven years.


Richard Williams

Our specialist writer for the IFEC supplement of Onboard Hospitality, Richard is a travel and technology journalist who has his ear to the ground when it comes to onboard trends.

Jeremy Clark

A trained chef who has worked with leading airlines, Jeremy will be moderating the WTCE Taste of Travel programme and keeping his eye out for new products at the show.


Industry Update Top sTorIes from across The IndUsTry

OnbOard catering

OnbOard amenities

OnbOard catering

Ponant works with Alain Ducasse

Design-driven bento boxes

SPIRIANT opens Hong Kong office

French cruise line Ponant has chosen to work on a culinary concept with Ducasse Conseil, the expert consulting arm of the Alain Ducasse Enterprise. The two entities are embarking on a long-term project to include auditing, culinary concept creation and training for all the company's chefs, to provide high levels of service and cuisine across the company’s ten restaurants. Said Carole Pourchet, md of Alain Ducasse Entreprise: “We are very proud to be involved with Ponant in this venture to promote French excellence. We will be putting the talents of all our chefs on the project, together with our expertise in onboard catering and our passion for contemporary French cuisine.” Added Ponant ceo Jean-Emmanuel Sauvée: “This collaboration will raise Ponant’s culinary standards to a new level to better meet the highest expectations of our very discerning French and international passengers.” ponant.com

Clip, a new design-driven player in the aviation supply industry, has come up with a smart and exciting way to present food onboard while minimising waste. The concept, called Picnic, is inspired by traditional Japanese bento lunch boxes and is primarily intended for meals on medium haul flights as well as in-between snack service for long haul flights. With its wooden lid, the box has a warm natural touch and turns each meal into a hearty experience. As passengers are growing more sensitive to ecological issues, Picnic is an efficient solution to cut down on the disposable equipment used to deliver food and to showcase the airline’s commitment towards sustainability.The fully-rotable box is consistent with Atlas and KSSU standards and includes the cutlery pack so that the cabin crew can deliver it in one-go. Once open, the lid can be used as a small tray or as a coaster for drinks. The box can be customised for airlines and has enough room to fit a two-course meal. cliponboard.com

SPIRIANT, part of the inflight services specialist LSG Group, has opened a new Hong Kong office to establish a dedicated competence centre serving the company’s worldwide customer-base. The SPIRIANT Asia-Pacific team will focus on two major areas: sourcing onboard equipment ranging from technical items to comfort items, and functioning as a worldwide competence centre for amenity kits, including branded and non-branded amenity bags. Alexander Spahn, md, SPIRIANT said: “The move ensures our customers benefit from a one-stop-shop solution provider, assisting them through the entire process of creative and innovative designs to highquality procurement and logistic services”. The new office will house employees with expertise in design, sales procurement and logistics. SPIRIANT teams have so far been installed in Dubai, Istanbul, Sao Paulo and Hong Kong, in addition to its base in Frankfurt. spiriant.com/lsg-group.com


find us on WTCE Stand No 1C11 • q-cumber.co.uk

Industry Update Top stories from across the industry

On the ground

on the ground

On the ground

American Airlines reimagines lounges

United enhances Club experience

Meiko presents 3D modeller

American Airlines is investing over $3billion, reimagining its airport lounge experience for 2016 and beyond. As part of the renovation new Flagship Lounges will be introduced at New York JFK, LAX, Chicago O’Hare, Dallas Fort Worth, Miami and Philadelphia, offering more expansive space, modern furnishings and additional food options. Says Andrew Nocella, American’s chief marketing officer: “We’re investing more than $3 billion in every aspect of the travel experience – whether that’s in our airports or in the cabins.” Scheduled to open in 2017, Flagship Dining will debut at JFK offering full service tableside dining pre-flight. Nocella added: “Flagship Dining is something no other US carrier has offered, and this separates us from the competition.” The airline’s Admirals Club Lounges are also undergoing a makeover in Sao Paulo-Guarulhos and Phoenix Sky Harbour airport Terminal A. aa.com/loungeupdates

United Airlines has made Sodexo its single service partner for all its United Club lounges. United will be working with celebrity chef Art Smith (pictured) who will contribute to lounge menu planning and design. Mixologist Adam Seger will oversee an upgraded complimentary and premium spirits programmess and bartender training and the Disney Institute will provide hospitality training and support for Sodexo employees working in United Club locations. United’s vp food services and United Clubs, Jimmy Samatzis said: “With the industry’s most professional, customer service agents, a portfolio of expanded, renovated and new lounges around the world, and an innovative approach to service excellence, we are committed to raising the bar and taking the customer experience to new heights.” United will continue to renovate United Club locations at its continental US hubs and key international cities. united.com

Meiko has touted the success of its 3D modelling programme M-iPlan, which aids commercial kitchen planners in providing customers with representations of kitchen appliances. Jürgen Walter, head of planning at Meiko said: “M-iPlan not only provides planners with a tool that makes their work easier, but also fulfils a market requirement in the field of commercial warewashing systems.” The modeller, which has been available free for commercial kitchen designers since December 2015, complies with building information modelling (BIM) requirements and is specifically tailored for wash-up areas of commercial kitchens. “As you would expect from a BIMcompliant solution, we have also provided the 3D models with technical information which can easily be controlled using the mouse.” explains Thomas Peukert, executive vice president Research and Development. meiko-uk.co.uk

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Industry Update Top stories from across the industry

Onboard amenities








Onboard amenities

American enhances Japan Airlines adds onboard experience partnerships

Skysupply brings luxury to SWISS

As part of a $2 billion investment in planned improvements, American Airlines is installing fully lie-flat seats, international wifi and an upgraded assortment of complimentary healthy food and cocktails. American Airlines has also partnered with Buzz to create a new range of amenity kits. American Airlines’ new amenity kits contain four skincare products created by Cole Haan: 3LAB Skincare, C.O. Bigelow Apothecaries and Clark’s Botanicals. The kits will be distributed in four rotations of various colours, ending in March 2017. aa.com/Buzzproducts.com

Switzerland’s national carrier, SWISS is offering First customers new Skysupply amenity kits on board. The gender-specific bags feature different styles, colours and content and are made of cotton canvas. Each kit includes La Prairie cosmetic items. “We are delighted to have created a conclusive, stringent concept with attention to detail together with SWISS”, says Wolfgang Bücherl, Skysupply’s managing director. Passengers will also receive pyjamas and slippers. New amenity kits, which will differ in style, are due to launch yearly. skysupply.de



Onboard catering



Japan Airlines has announced chef and restaurant partnerships to enhance inflight service. The airline has added Jun Kurogi to the list of chefs contributing to its ‘restaurant in the sky’. On routes that will feature Chef Kurogi's menus, an all-new Japanese tableware collection will also be introduced to complement the menus. Chef Kurogi has worked in several renowned Japanese restaurants and opened his own, 'Kurogi', in 2010. New meals are available on selected routes as of March 2016. uk.jal.com


Industry Update Top stories from across the industry

Onboard retail

On the ground

Onboard style

Onboard retail tech company rebrand

Etihad's new Abu Dhabi First lounge

Emirates unveils new Business seats

Novo IVC, which provides onboard retail systems, unveiled its new brand identity in January, and is now known as TouchStar On-Board Retail. The company is a trading brand of TouchStar Technologies which comprises a number of different business units. The rebrand will see it coming together with these businesses under a single newly created umbrella brand. Mark Hardy, ceo of Touchstar Technologies said: “Our new branding better reflects who we are as a business. I am confident that it will help us as we look to extend NOVO IVC’s reach to wider geographies.” touchstar.co.uk

Etihad will open a new First lounge at Abu Dhabi Airport, Terminal 3, this May. The new lounge will be available for guests in First and The Residence as well as Etihad Guest Platinum and Etihad Airways Partners Platinum members. Says Peter Baumgartner, Etihad’s chief commercial officer, “We are confident the lounge will deliver a product and service which is highly acclaimed and look forward to unveiling its many unique features with great pride.” The new lounge space will combine modern Arabian design with Etihad’s understated elegance and luxury. etihad.com

Emirates unveiled new Business seats at ITB Berlin that will be installed in all Emirates' new Boeing 777-300ER aircraft delivered from November. The newly enhanced seat has been designed with customer comfort in mind with an ergonomically designed headrest, a pitch of 72 inches and the latest touchscreen controller allowing the seat to be electrically converted into a fully flat 180 degree sleeping position. The improved layout also comprises one of the industry’s largest personal TV screens, at 23 inches. emirates.com

Aire Inflight FZE Jebel Ali Free Zone Office Warehouse No. FZSIAM06 P.O. Box 18424 Dubai, UAE Tel.: +971 4 886 1228 Fax: +971 4 886 1229 aire@aire-inflight.ae www.aireinflight.com

Representative Office Galleria Office 204, 2nd Floor, Hyatt, Diera P.O. Box 6655, Dubai, UAE Tel.: +971 4 273 1024 Fax: +971 4 273 1034

Industry Update Top sTorIes from across The IndUsTry

OnbOard catering

OnbOard catering

OnbOard catering

Monty's Bakehouse wins food award

Sky Chefs receives further recognition

Celebrity chefs take to the rails

Travel industry snack supplier, Monty's Bakehouse with Agthia Group has been awarded the Best New Bakery Award for the ‘Monty’s Bakehouse Hot Lattice Pastry’ at the Gulf Food Awards 2016. The awards, held in Dubai on February 21, 2016 as part of the Gulf Food Exhibition, celebrate excellence and innovation in the global food and hospitality industry. Says Matt Crane, ceo, Monty’s Bakehouse, “This recognition confirms the establishment of our manufacturing base in the UAE via our partnership with Agthia which has been a turning point for Monty’s Bakehouse.” Initially launched at WTCE 2015, the Abu Dhabi bakery is now an integral part of Monty's global supplu chain, delivering to airline catering units within the UAE, Qatar and Oman and by sea freight to the broader Gulf community countries. montysbakehouse.co.uk

LSG Sky Chefs Munich received the Gold Medal as the best caterer in Europe, Middle East and Africa at the QSAI (Quality and Safety Alliance In-flight Catering Program) awards. The organisation was also awarded the Platinum Medal for holding the number one position worldwide. Munich was also named, ‘Best Worldwide Catering Facility’ for the second year in a row. The LSG Sky Chefs Buenos Aires, Argentina team received a Silver Medal for the Americas. Oliver Barthelmeh, md, LSG Sky Chefs Munich (pictured left) received the award along with Ramona Sieber (pictured right), from David Medina (pictured) of auditing company Medina. The QSAI awards are based on the first international audit program that allows participating airlines and rail operators to monitor and improve onboard food supplier compliance with internationally recognised standards. lsg-group.com

Belmond has announced a line-up of celebrity chef ‘pop-up’ dinners onboard Belmond British Pullman for 2016. Chefs will be serving signature dishes onboard the historic 1920s carriages starting with Italian chef, Aldo Zilli in London on May 6. The first dinner will be followed by events with winner of UK TV series ‘Great British Menu’, Richard Corrigan, Michelin-starred publican, Tom Kerridge (pictured) and television presenter, James Martin. The evenings will cater for just 100 passengers. The events showcase the celebrity chefs' individual culinary talents with a multi-course menu paired with wines. Following a Champagne reception at Belmond British Pullman's private lounge in London Victoria, guests will board the 1920s carriages for an evening of theatrical dining on a round trip journey. belmond.com

Supplying bespoke luxury to vip airlines and private jets

Telephone +44 (0) 1279 215186 | www.eyelevelmedia.com

Come and visit us at the WTCE in Hamburg and get a taste of what we have to offer! You will find us at stand 1D40


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Industry Update Top sTorIes from across The IndUsTry

OnbOard safety

OnbOard catering

On the grOund

Qantas safety video showcases Oz

KLM selects Aaldering Pinotage

Newrest celebrates its 10th anniversary

Qantas has introduced a unique safety video across its domestic and international fleet, showcasing Australia. The video features Australians in various locations around the country talking passengers through onboard safety. The video acts first and foremost as a safety communication but it will also form the basis of a new tourism campaign. Scenarios featured in the video include an oxygen mask demonstration at the Museum of Old and New Art in Hobart, a life jacket demonstration at Bondi Icebergs and an emergency slide demonstration at Josephine Falls in Queensland. qantas.com.au

KLM’s wine committee has selected to serve South African Aaldering Pinotage on board its World Business Class service. Aaldering Vineyards & Wines specialises in a variety of wines from Devon Valley, Stellenbosch, South Africa. Expect wellstructured, layered and elegant wines with gastronomic purposes. Aaldering Wines has built a reputation with its wines in top gastronomy, including 1, 2 and 3 Michelin starred restaurants as well as listings in First with American Airlines, Asiana Airlines, All Nippon Airways (ANA) and KLM Business Class. The wine has been awarded a Michelangelo Double Gold aaldering.co.za

Newrest celebrated its tenth anniversary last year by providing every member of its staff worldwide with a birthday cake. Celebrations will continue this year with Newrest participation in the Vendée Globe sailing race. They will be represented by skipper, Fabrice Amedeo (pictured), onboard a 60-foot IMOCA boat. Fabrice Amedeo said: “The Vendée Globe is the hardest and most famous sailing race in the world. Nicknamed the Everest of the Seas, it involves sailing around the world alone, without stopping and without assistance, setting sail from and finishing in Les Sables d’Olonne." newrest.eu

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Industry Update Top stories from across the industry

On the ground

ONboard Amenities

Onboard catering

DHL and Compass forge alliance

American celebrates Formia opens in with rare wine Middle East

DHL Supply Chain has signed a partnership with Compass Group UK and Ireland allowing Compass to accelerate its foodservice offering. Working collaboratively, DHL and Compass Group will provide high-quality catering services to customers in the public sector, airline, rail and facilities management industries. DHL will deliver end-to-end supply chain solutions, as well as its sector expertise. Compass group will leverage its strong network of supplier relationships and food services technology solutions to produce innovative and costeffective menus. compass-group.co.uk

First class passengers on American Airlines' inaugural flight to Sydney from Los Angeles celebrated with a glass of 2010 Penfolds Grande Shiraz. The wine retails at $850 a bottle and no other US airline has offered this wine from Australia’s oldest wine producer onboard. American Airlines’ wine consultant Ken Chase said: “Penfolds Grande is the epitome of Australian wine royalty and a heritage icon of South Australia.” Passengers aboard the 777-300ER aircraft have access to a walk-up beverage and snack bar, international wifi service and a refreshed menu selection. aa.com

Global supplier of travel amenities, Formia, has announced plans to open a subsidiary and sales office in Dubai. With a local presence, Formia Middle East will considerably improve support to the local client base, while boosting the growth opportunities for Formia in the region. The new sales organisation will be led by Philipp Wendschuh, Formia’s newly appointed regional director, who will be based in Dubai. Philipp is an industry expert with over 20 years of experience in the inflight product sector holding senior management positions. This is another big step in Formia’s global expansion. formia.com


By Jennifer Coutts Clay www.jetlinercabins.com


rapidly navigate Product Branding, Passenger Experience, Cabin Maintenance and Marketing Challenge. explore First, Business and Economy Class. click to visit Picture Galleries: 4,000+ all-colour images. link to the websites of the 400+ organizations mentioned in the text. research keywords and the Index; select your preferred topics. read significantly more content than in earlier Editions, including ‘green’ cabin innovations. access new Case Studies, Guest Essays and Comments from 50+ international Specialists. view passenger accommodations featured on the latest new-generation aircraft.

For more information and to buy the APP, please visit


spiriant goes West Expansion of creative inflight solutions in the US Designing, creating and delivering smart and innovative inflight equipment solutions, combined with state-of-the art logistics, is at the heart of SPIRIANT. We know no bounds in developing tailor-made designs for you and are proud to further develop our presence in the US in our mission to go global. Â Visit us at the LSG Group booth 1G30 (Hall A1) to meet the team and get an insight on the latest trends and designs in onboard equipment.


nd Meet us on Sta 1C48

WE OFFER YOU: - A large and adapted offer. - An innovation : a PET Champagne-style bottle. - Our expertise as France's N°1 private wine-maker. GCF On Board - AP OBH 115x177.indd 1

17/02/2016 09:27

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Industry Update Top stories from across the industry

Onboard catering

On the ground

Onboard catering

Air France partner with Michelin chef

World's first airport gin distillery opens

FFG caters Hainan's new LA route

Michelin-starred chef Daniel Boulud is creating dishes for Air France’s La Premiere and Business cabins on longhaul flights from 11 North American cities. New dishes will be offered every three months in La Premiere, and every two weeks in the Business cabin. Boulud said: “Customers are more interested than ever in enjoying the best quality food, whether in a restaurant or on-the-go, and that includes in-flight”. Boulud added: “I saw this as an opportunity to bring together our expertise and create a better in-flight experience.” airfrance.com

London Gatwick Airport and The Restaurant Group have announced the opening of the world’s first airport gin distillery. The Nicholas Culpeper serves both food and drink, and creates and serves a gin called ‘The Nicholas Culpeper London Dry Gin’. Gatwick and The Restaurant Group teamed up after seeing a significant jump in the sales of premium gin over the last five years, with sales accounting for 40% of all Gatwick’s gin sales. The new bar and restaurant is located in the airport's North Terminal, landside. gatwickairport.com

Flying Food Group is catering Hainan Airline’s new twice-weekly route between Los Angeles and Changshoi. FFG also caters for Hainan’s thrice-weekly service between Chicago and Beijing, and in December the carrier named Flying Food Servair ORD as ‘Outstanding Catering Company of 2015, American Market’. Nicolas Rondeau, FFG executive vice president, airline sales said: “ We are honoured to launch a new route for Hainan, after earning ‘best performance honors’ from this global airline.” Service began on the route in January. flyingfood.com

Milk Jnr’s & Kidworks specialises in creating engaging kids solutions for some of the world’s biggest brands in the airline, travel and leisure sectors. We provide a creative solution that actively engages young customers. Project managing the whole process from concept design through to production, safety testing, logistics and stock management. Our focus is always on engagement, education and fun.

GET IN TOUCH Play Smarter

+44 (0)161 300 9563 | milk-jnrs.com

Engaging Young Customers

+1 305 929 8436 | thekidworks.com

Come and see us at Stand 4 G16. Untitled-4 1

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Over the last 30 years SZIC Group has been conducting its business as a “One Stop Shop� for all cabin & crew inflight products. SZIC Group supplies airline companies worldwide with a comprehensive product range, and has developed an advanced, high efficiency production system, resulting in consistent, affordable, high quality solutions for all your aircraft interior needs.

Industry Update Top stories from across the industry




Guerlain onboard

Biofuel for United

Happy anniversary

The Seven Seas Explorer will be the first cruise ship to offer complimentary amenities from famed French perfume house Guerlain. The products will be available in Penthouse suites, with shower gels, shampoos, conditioners, body lotions and vegetable white soaps being included. Guests staying in the Regent Suite, Master Suite, Grand Suite and Explorer Suite will also receive a complimentary 100ml bottle of Eau de Cologne Impériale. rssc.com

United Airlines has become the first US airline to use commercial-scale biofuels for scheduled flights. The airline has begun using the 15 million gallons of sustainable fuel it purchased, from ALtAir Paramont, in its daily operations at LAX. “The launch represents a major next step in our ongoing commitment to operate sustainably and responsibly," said Angela Foster-Rice, United’s md of environmental affairs and sustainability. united.com

Travelport is celebrating three years of providing merchandising products and portals to the airline industry. Travelport will be giving airlines the ability to add personalised offers to individual travel agencies or corporations. Derek Sharp, Travelport’s senior vp said: “We’re delighted to be celebrating such a major milestone in the evolution of Travelport’s airline merchandising technology where we now lead the industry by a considerable margin." travelport.com






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Industry Update Top stories from across the industry

Onboard catering

LSG Group acquires Retail inMotion


Onboard catering

Qatar recognised for Finnair serves service innovations Business signature C

Inflight catering group LSG Sky Chefs announced the acquisition of the remaining shares in Retail inMotion in February as well as full ownership of Media inMotion. Erdmann Rauer, ceo of LSG Lufthansa Service Holding AG, parent company of LSG Sky Chefs said: “It is a win-win situation for everybody involved, as our core competencies perfectly complement one another. Our joint skillset allows us to respond to and actively address consumer and customer needs in this increasingly important market.” Retail inMotion focuses on procurement and distribution of buy-on-board products, complete management of buy-on-board programmes and IT support. Media inMotion’s portfolio includes hardware and software focus on inflight retail systems, offering more variety and choice than traditional inflight entertainment systems. lsgskychefs.com/retailinmotion.com C








Qatar Airways is the first airline in the Middle East to achieve platinum status in IATA’s Fast Travel Programme. The carrier has received recognition of its success through using technology to provide passengers with quick and convenient air travel. Qatar met IATA’s highest Fast Travel standard by implementing self-service systems that address passenger demands for more choice, convenience, and control over their travel experience. Qatar uses multiple technologies including kiosks and mobile apps which enable passengers to check-in, print Q-tag baggage labels at home and access quick bag drop facilities worldwide, scan their own travel documents, re-book flights, selfboard and report missing bags online. qatarairways.com

Finnair is now serving its new signature dish for its Hong Kong-Helsinki Business class service. The new menu has been created in partnership with executive chef, Jaako Sorsa of FINDS Restaurant & Bar, Hong Kong’s only Nordic restaurant, and is the first Asian-based chef cooperation for the carrier. The ‘Finnish Traditions’ menu features ingredients such as porcinis, morels, lingonberries, meatballs and yellow beetroot, and applies traditional cooking and preserving methods. Says, Maarit Keränen, head of inflight service Finnair: “FINDS is the latest step in our already established cooperation with top chefs. We want to honour our roots, and bring the best of Nordic flavours to the customers of our Hong Kong route. Even if the majority of our customers flying from Hong Kong are connecting to Finnair’s broad network of around 70 destinations in Europe, they can enjoy a taste of Finland on board.” finnair.com








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At DFMi, we know moving at a fast pace is the only way to keep up with customer demands. Based strategically in major airline cities, our sales force is hard at work building global relationships. We pride ourselves on our streamlined yet flexible workforce that allows us to create unique and customized offerings. Our continued international expansion helps grow our list of service offerings as well as our reputation as a premier food & serviceware company. Just ask around.

Š2016 DFMi, Inc. All rights reserved.

Industry Update

Rail Catering

Virgin Trains launches Cravings Collection

Some things never change . . .

Virgin Trains has launched a package of services for expectant mothers and parents, such as the Cravings Collection, which helps keep cravings at bay while on the go. The new package also includes a seat guarantee for mums-to-be and an essentials box for new parents. Following research revealing that over half (52%) of expectant mother experience cravings on the move, the collection accommodates many of the more unusual foods known to be included in such cravings, such as anchovies, charcoal biscuits, chocolate, marmite and curry. In addition, Virgin Trains has committed to finding expectant mothers carrying a ‘mum-to-be pass' a seat on board its West Coast Mainline services. Says Anita Brown, customer experience strategy manager, Virgin Trains: “With our new mum-to-be pass, our pregnant customers can feel confident that we will get them a seat when they travel with us. We know from research that travelling increases cravings for expectant mothers, we are looking forward to seeing how customers respond to the new cravings collection.” virgintrains.co.uk

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Industry Update Top stories from across the industry

INflight ENtertainment

Onboard catering

Onboard catering

Jetliner e-book

Coffee on Southwest Virgin Flying Food

Jennifer Coutts Clay’s book Jetliner Cabins has had its latest edition released in e-book app form. Several new marketing videos have also been added to the book website. The book was originally published in 2003 and updated in 2006. The entire work has also been converted to e-book app form, with 5000 images, 21 picture galleries and hyperlinks to more than 400 organisations mentioned in the book. The updated book can be found on the App Store, Android and Kindle Fire. jetlinercabins.com

Southwest Airlines, the US’s largest low-cost carrier, has begun serving Community coffee products on all flights. Southwest’s partnership with Community coffee expands its complimentary inflight offerings to include Community Signature Blend, Signature Blend Instant Decaf Sticks and Community Hot Tea Bags. communitycoffee.com/Southwest.com

Virgin Atlantic has inaugurated Flying Food IAD with daily service between Washington Dulles airport and London Heathrow. Says Nicolas Rondeau, FFG executive vice president, airline sales, “Our new kitchen has been carefully engineered for maximum efficiency and also meets demanding global food safety and quality standards”. flyingfood.com

. . . a new logo, the same philosophy.

Come and see us in Hall A stand 4D40

food trends

Marc Warde keeps it simple when serving up quality, tasty and nutritious Economy meals on board


hen flying in Economy the reality is that we are, in the most part, eating food from our laps whilst watching TV, a movie or working. So food ideally needs to be forkable! That is, easy to eat with just a fork or spoon. The meal doesn’t need to be super fancy but it does need to be tasty, moist and nutritious. Nine times out of ten, passengers would far prefer to have a really good, perhaps marginally larger, main course than an appetiser, roll and yoghurt. Even a great salad can beat a mediocre starter. It is often a case of less can be more. As airlines revamp their Economy offer with more creative solutions,


this is where signature foods can really make a difference. The investment has to be worth it as today’s Economy flyer is tomorrow’s Business flyer, or so you hope! I have been in the privileged position of seeing over 100 different airline presentations. Menu design processes vary widely amongst airlines and I believe the most successful airlines are those who are completely open about budget and who have developed a defined culinary direction. Working directly with airlines to truly identify this and create food onboard manifestos is very exciting. Seeing such a large number of airlines does give me a perspective that individual airline chefs perhap don’t have. It’s great to be able to advise an airline onboardhospitality.com

food trends

on culinary direction. In the most part, airlines want a taste of home, something internationally recognised and something destinationbased. For many airlines provenance is also very important as is championing a specialist food or supplier that’s native of that country. Inflight food has become so important that it’s a fact that passengers will select an airline just because of it.

Getting inflight food right The right food team: This isn’t just about chefs or budget holders. It means having someone in the team who is objective to the process and who is concentrating on the passenger experience and really delicious food, rather than the budget. Obviously both have to go hand in hand for any airline and best practice is always a combination of practicality vs. creativity.

"Food likes and dislikes are subjective and we all have an opinion, but is it the opinion of the customer?"

With some airlines it has to be said that it’s mostly about cost but for others it’s now about achievement of a good food philosophy. Some airlines don’t employ ‘foodie’ people at all for their food selection process. Instead they bring in a budget holder or someone deemed to be knowledgeable. But as we all know, eating out in a few good restaurants does not mean that we are food experts just as being able to drive a car doesn’t make us Formula One drivers! Historically airlines have employed a lead person (aka a food/budget boss) who tends to select the menus. These might be put before a panel but the ‘boss’ would tend to pass his opinion before listening to the others. This is not an objective way to taste food and very unlike the retail customercentric world. Ideally food should be tasted separately and by more than one person without verbal or visible communication. Written information can then be collated and the choices made more objective. Food likes and dislikes are subjective and we all have an opinion, but is it the opinion of the customer? It’s a challenge for airlines to ensure their food tastings and



food trends

presentations are truly objective, but ideally they should be carried out at least once a year with a proper panel on food.

and frozen food can be great, as can budget food. It just needs to be more creative and designed to taste great in the air.

Engaging customers: Signature Dishes: Airlines with signature Customer feedback is important dishes are finding that passengers and many airlines run trial like them so much that they actually flights, create food panels choose the airline because of it! Dishes and engage feedback synonymous to an airline’s country are before creating or also increasingly popular. finalising menus. What the customer wants to Packaging: The age of the frilly paper eat rather than what we doily is gone. Great graphics and practical, think they should be innovative, stylish solutions are the eating is vital and more order of the day and this includes often than not these customers "Great graphics and the whole meal, the tray, the tray are simply looking for comfort in cover, the salad, the condiments practical, innovative, and the dessert. It should look as food when they fly. stylish solutions are good as it tastes if not better! The engagement of cabin crew the order of the day in the selection of food is also pertinent with thought going into and this includes the Something extra: We are all shift patterns to offer more grazing looking for that little bit extra, whole meal" and snack food alternatives to wherever we sit in the aircraft; but keeps crews energised. what are the touch points that make an airline different? Is it the welcome cocktail, How are the facilities? We all know the the flavoured coffee, the smoothie, a drink, the limitations of airline ovens so some creativity is sweet to suck to stop your ears popping? Is it the required if meals are to taste great and still be chocolate at bedtime or the cup of hot chocolate,? simple to serve. Some ingredients were simply never The list is endless. meant to be re-heated. They taste bad and make the cabin smell! Using modern ingredients like cellulose Familiarity is comfort: People are becoming (not a bad thing) helps to hold in some of the increasingly nervous about flying in a tube at 500 moisture making the food taste better. Moist means miles an hour in the sky. Comfort them with familiar better. The food will re-generate better and take the food and a few treats and nuances that they will rigours of flight and transportation. remember! Open book budget! Historically airlines choose a dish then engineer it to meet the budget, frequently ending up with something inferior. Both fresh


Everyone is a critic: A finally don’t expect any thanks! We are in the age of social media where everyone has a camera and is only too happy to post pictures of food that didn’t quite hit the mark. #instantairlinefoodpics. These people have no mercy and it’s more important than ever, no matter where they sit on a plane, that the food looks as good as possible. They might even post a compliment! • onboardhospitality.com













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Exhibition Preview

your guide to

WTCE 2016 WTCE Preview


Exhibitor list




Taste of Travel preview


Passenger Experience Conference 47 Ones to watch




Exhibition Preview




f tra eo v

world travel catering Expo 2016

The sky's the limit in Hamburg This year's World Travel Catering & Onboard Services Expo will reflect the massive surge in the global catering and onboard services sector, featuring 300 exhibitors from across the industry Now in its 5th year, the exhibition has established itself as an international hub where the airline and rail elite come together to discuss the travel catering and onboard service sector’s most significant innovations and new product launches. The 2016 edition offers a platform for industry professionals to meet suppliers, source the latest products for travel catering, onboard retail and passenger comfort, attend a wide range of networking events and view demonstrations from world-class chefs. The event will showcase a wide range of product innovations from over 300 at their disposal, the standards expected exhibitors including those supplying onboard are exceptionally high. food, beverages, uniforms, hygiene and Catering, in particular, has often personal care products, been in the firing duty free and onboard line as have "I meet up retail items, food service outdated technology with people from equipment, toys and offerings. But times morning until night games. In addition to are changing. for two to three days. According to IATA previous exhibitors, this Usually that would year's WTCE will also (the International Air welcome more than 35 take me a year to do" Transport Association), new exhibitors. the passenger of today Peter Lawrance, Manager, Meal Naturally, as passenger is ‘always informed and Planning & Execution, traffic continues to connected’, and has a Scandinavian Airlines increase, so too do the ‘higher expectation of demands placed upon airline and rail products and services than before’. This operators. With an increasing number of means that air and rail operators must passengers travelling globally every day, be on top of their game to keep their and a huge variety of transport options customers happy. onboardhospitality.com

Today's travellers on rail and air can expect restaurant-style dishes, chef-designed menus, cutting edge connectivity and a huge selection of buy-on-board products to satisfy even the most demanding. This year's WTCE & Onboard Services Expo event in Hamburg is set to be the biggest to-date and will take place alongside its co-located show Aircraft Interiors Expo (AIX).

Where: Hamburg Messe When: April 5-7 2016 To register as a visitor to World Travel Catering Expo please visit: www.worldtravelcateringexpo.com


Exhibition Preview

exhibitor list 2016 Company Stand 1A70


4C45 4G40 - 8

DIONE Dairy ice cream


Direct Air Flow

4E50 4J29

4Inflight International Limited


Briccodolce snc


Diskomat AB



Brimato Technologie GmbH


dnata 1H20

A. Darbo AG


Britvic Soft Drinks




A.Kuster Sirocco AG


Brunner Anliker


Domaine des Gondoles


AA Bakeries International


Buddy's Kitchen, Inc.


Aaldering Vineyards & Wines



Dr Stuart’s, Higher Living and Kromland Farm Teas 1C55


4G40 -7,8 & 9


4H40, 4G40

Buzz Products



4G40 - 7

Easysnap - The One Hand Opening Unit Dose 1C60



4G40 - 4


E-Food Group Co. Ltd

eGateSolutions 4A60


AeroCat B.V


Caire 4H75

Aeroservey Product Co., Ltd


Cambridge Security Seals




Castello Monte Vibiano Vecchio Srl


Eipro Vermarktung GmbH & Co. KG

4E25 1A20

Aire Inflight FZE Albéa Alexir Partnership

AMKO Group International An Qing Mingxin Shi Ye Co. LTd



Cavariane by Now/New/Next





Elburgfoods BV


En Route International



1C39 4C15

Anaik 4J28 Aristea SpA

Egret Aviation Co., Ltd

ELAG Emballages

AMI 1C77


4H40 - 5

CAVIAR STURIA Cecil Macdonald & Co. Ltd.


engineerethics S.r.l.


Ceylon Biscuits Limited




Chatsford Group


Essentra Components


Classic City Bakeries



Clip Ltd


4H40 - 2


4E28 4J61

Artisan Biscuits


Cobanpinar Dogal Kaynak Suyu Paz.Ins.San. ve Dis Tic.

Eurosnack srl

ASA Selection GmbH


Ltd.Sti. 4J50

Faerch Plast A/S


Atlas Technical Equipment & Consulting GmbH

Cocovite 1G08

Fairfields Farm Crisps


Outside Central Entrance

Colpac Ltd.

Fattoria di San Quintino




FBV Travel Retail



AVID Airline Products


COOLIKE-Regnery GmbH

Azusa Corporation Ltd.



4G40 - 3

Fine Food Moments



Cover'in Travel


Fiore di Puglia S.p.A.


Crop's Nv


Fleury Michon


b4® hand sanitizer

BakeryZone 1C10

4G40 - 12

FBS International


August Lundh



Cuisine Solutions Inc.


FlyFit by Vitalit Laboratories Int.


BbyB Chocolates


CVL Food Service


Flying Food Group


Beemster Cheese


D&F Marketing Gmbh





Damino GmbH


Food Impact


Bayart Innovations

Beijing Dapeng



4G40 - 1


De Kroes b.v.

BestPartner Food






Belvoir Fruit Farms



Blue Magic srl


deSter NV

FORMIA 1F30 Frankenberg GmbH


Frankische Frischback



Freshorize Limited


4H40 - 6

Galettes Bertel SAS


Garcia de Pou S.A.


1C49 4G40 - 6

Blaser Café AG


GASTRO Culinary Innovation Ltd




Gastronomia Frost Srl


Bornholter Käsevertriebs- und Produktions GmbH

DHL Supply Chain


Gate Avaiation



Die Räucherei


Gate Gourmet





121 Inflight Catering

4G40 -11 4E11



Exhibition Preview TM

Gate Retail Onboard gategroup


Jules Destrooper Biscuiterie NV


Nature Frais


4A60, 4A45

JUST (by Hessing B.V.)


Naturfresh Productos Naturales SA



JX Seals Company Ltd


Newrest Group International


Ni.Si Srl


Gem Airsupply Ltd

Gendreau Group VIF Very Innovative Food company

4G40 -11

Kaelis 4A20 1H11



Gerard Bertrand Sph


Keit 1C09

Nice-Pak International Ltd

Get Fruity


Kessler-Zink 4B35

Nina Bakery Europe


GFT Retail


Konnekt Smartdrinks


Ningbo Create Value Imp.& Exp.Co.,Ltd


Giuliano Tartufi Srl


Korita Aviation


Novo-Food Lebensmittel GmbH


GL 1F60 Glacio Group


Kraftpack (Hubei) Industrial Co., Ltd. LA CHARLOTTE

1C14 4G40 - 10




Oakfield Farms Solutions


Global Inflight Products


La Organic


Oloves 1D30



La Tua Pasta


OnBoard Hospitality




Laboure - Roi

Onboard Logistics Ltd.



Laduree 4J40


4G40 - 9

4H40 - 4

Lakeland Dairies

Orvec International Limited



Oshibori Concept International



Lakrids by Johan Bülow GmbH


O'Sullivan Communications


Grands Vins de France


Lampe Textiles


ovofit Eiprodukte GmbH


Great British Sauce Co. Ltd


Langerhuize - kosher meals


Pacific Aluminum Foil Products Ltd.


Green Gourmet


Laurieri srl


Pakka AG






Pallada 1A12

Les Grands Chais de France


Paradies GmbH



Paterson Arran Ltd



Pâtisserie Fabié


Guangxi Nanning Flight Supply Trading Co., Ltd 4F21 Gunnar Dafgard AB


Likez Ltd.

Gut Springenheide GmbH


Lily O'Brien's Chocolates

Harmony 4A60 Haywood & Padgett Ltd/NIBNIBS


Linstol 4E30 1B51

Long Prosper Enterprise Co Ltd

4H40 - 8

Paul Sapin


PAX International Magazine

1D11 4H40 -7

Henan Hengtai Aluminium Technology Co.,Ltd 4G14

Lovemore Free From Foods Gluten Free Baking 1C01

PEP - Egg Solutions - ABCD KAREA


Lotus Bakeries


Performa 4A60

1G30, 1H40

Phizz 1C63


Hoogesteger 1H01

LSG Group

Horizon Patisserie & Desserts


LSG Sky Chefs


Pier Augé

IBENA Textilwerke GmbH


Mara Seaweed


Piz'Wich Europe SAS

Icebridge Ltd.


Marfo B.V


Portfolio Partners Limited

MatosPlas S.A. (MPDrink®)


PortionPack Europe


Matrix APA


Pots & Co


InflightDirect 1E18



Pourshins 4A60


MedioImportExport SRL


Propercorn 1C24


Meiko Maschinenbau GmbH & Co KG


PS8 Ltd

Intervine, Inc.


Milk Jnr's & Kidworks


Qcumber 1C11

Intex Company Ltd


Mills Textiles


Qizini, the friendly food company


MINIBITE® by Hoppe


Ratcliffe & Brown Wines and Spirits Ltd




Remmerco Ltd


Montezuma's Chocolates


Retail inMotion

1G30 4H40 - 3

iFleat 4D60 ii wines

International Plastic Industrie (IPI)


IRCG 1E09 ISOVATION Italcarrelli di P.Lopez srl

4G40 - 2 4E18

4B30 4G40 - 11 1E20


ITW Envopak


Montys Bakehouse



JiangSu Canasin Tablelinen Co.,ltd




Riverside International BV


John Horsfall & Sons


Munchy Seeds


RMT Global Partners




Exhibition Preview

exhibitor list 2016 continued

Meet the OBH team on Taste of Travel Come along to the interactive Taste of Travel theatre for an action-packed three days of chef demonstrations, debates and presentations covering new trends, challenges and products. 10am – 4pm every day. Free wifi!


RONA Co. Ltd


Shanghai Xinfan Container Fittings


Rustichelli Srl


Shaoxing County Xin Li Da Textile Co Ltd.


Salty Dog Brands Ltd.




Sancak Inflight






Skylogistix 1G30

Schijvens Corporate Fashion




SCIS Solutions


skysupply GmbH




SkyTender Solutions GmbH




Smilde Foods BV


Servair 4C30

smilecare GmbH


Servair Solution Italia S.r.l.

Sofidel Spa



Sola Airline Cutlery B.V.


Shanghai Haoliwen Airline Appliance Co., Ltd 1D50

Sola Switzerland AG




Exhibition Preview TM

Information supplied by Reed Exhibition. Correct at time of going to press

Sotoco 4H28

TICCO Foods Limited


Weingut Sitzius


Tops Foods


Wenzhou Yahong Aluminum Foil Products Co Ltd 1B10

SPM Schäfer Promotion Marketing GmbH


Tranquini GmbH


St. Patrick's Distillery


Transtars Corporation Limited



WESSCO International


Twinkle (Beijing) Packaging Technology Company

Wet-Nap Europe bvba


Limited 1H09


UCC Coffee Benelux


WK Thomas



Unifiller Europe GmbH


Wuzhi Wuxia Aviation Products Co.,Ltd


Tangshan Dinghong Industrial Co.,Ltd

Valrhona Sas


yaos ltd.


Vidasal AB


Zhuozhou Haoyuan Foil Industry Co., Ltd


Virtu Supply S.R.L


Zhuozhou Jiahua Aluminium Co.,Ltd


Stalteks Tic. Ltd. Şti.


Supplair 4A60 SZIC Industrial Company Limited



1F61 4H40 - 1

4G40 - 5

Terinex Ltd


The Bake Factory






Watermark Products


Zodiac Aerospace

The Tracklement Company







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Exhibition Preview



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Innovation in focus

"It's free to attend the Taste of Travel Theatre, an invigorating programme of debates and interactive demonstrations"

Onboard Hospitality is proud to be working in association with WTCE's Taste of Travel Theatre again this year, introducing another fun and fact-packed programme of debates and demonstrations from the industry's experts. Come and be a part of it with us in Hall A1 1B35!


Where: Hamburg Messe When: April 5-7, 2016 To register as a visitor to the World Travel Catering Expo please visit: www.worldtravelcateringexpo.com

We have another invigorating programme of demonstrations, interactive presentations, debates, sampling sessions and tantalising tastings to enjoy this year. Overseeing the action will be Jo Austin and Jeremy Clark who will be quizzing chefs and speakers and encouraging plenty of questions and audience participation. It's free to attend the Taste of Travel Theatre so please make sure you stop by and see us – you never know what inspiration you might pick up. Our programme endeavours to cover the range of challenges of the onboard world, from serving delicious and nutrititious food to neuro-marketing and sustainability. Get ready to test your taste buds and enjoy the very best of culinary innovation. Follow international trends in desserts and pastries and down a cocktail fine enough for today's Business passengers! ONBOARDHOSPITALITY.COM

The Theatre will serve a free networking lunch and we invite you to join the Onboard Hospitality team in our Relax Lounge where we will be serving coffee and free wifi throughout the show. See you in Hamburg!


Exhibition Preview


Speaker profiles

Programme Tuesday 5 April 11.00 Coffee can taste good in the air Stuart Haden, head barista at Jacobs Douwe Egberts, the world's largest pure play coffee company, takes us through the magical journey of coffee, from plant to cup, talking about the latest trends in coffee making and tasting, with an emphasis on what tastes good in the air and on the rails. Coffee tastings and fresh pastries. 14.15 A passenger’s state of mind Neuroscience and neuro-marketing are hot topics right now. In this hands-on workshop Stathis Kefallonitis, founder and president, branding.aero and David McLain, probability theory scientist, explore the passenger perception of airline food and catering. The methods used provide an insight into what passengers see, taste and feel. 15.15 International trends in dessert and pastry LSG Sky Chef’s French-born executive development pastry chef, Mathieu Castex shows off his pastry techniques and craftsmanship for airline premium concepts. This highly-talented chef has worked in no less than five Michelin star restaurants and was winner of Pastry Chef of the Year in Germany in the Aral Schlemmer Atlas Gastronomic Guide awards. Tastings and tea. Wednesday 6 April 10.00 The great British Breakfast Chef David Small presents: How breakfast can be a very regional product. A meal to suit the First Class rail traveller. David has expansive experience in high quality onboard rail meals. Enjoy a good start to your day!

11.00 Herbs not additives Coen van Oorschot of Intertaste puts forward the case for using herbs and spices to improve the palate in the air rather than salts and other additives.

Onboard Hospitality thanks these distinguished chefs, speakers and specialists for sharing their knowledge and craftmanship with us:

14.15 The Future of Food Simon Heppner of the Sustainable Restaurant Association puts the case for sustainability in the face of global food challenges. A fun session with lots of food for thought and shapes to taste. Tastings.

Stuart Haden Head barista, Jacobs Douwe Egberts Stuart began working in the coffee Industry in 1990. He spent time in sales and marketing, looking at different ways of delivering coffee solutions to many different sectors. In the last few years Stuart has been responsible for barista training as well as working on new product developments for the coffee sector. With Jacobs Douwe Egberts Stuart is responsible for all aspects of product format training for field sales, ranging from soluble coffee to roast whole beans.

15.15 Serving up excellence Antony McNeil, Emirates Regional Catering Manager, is responsible for the F&B on 28 Emirates destinations. Antony will demonstrate his latest culinary innovations for Emirates' inflight menu design. Tastings.

Thursday 7 April (two sessions) 10.00 New Arrivals! Our OBH scouts reveal some of the very best in innovations and new products presented by firsttime exhibitors. Come and see what could be on board in the future! 11.30 Cocktails in the air A fitting end to the Show, Tom Inden, owner of Berlin’s oldest spirit brand, Mampe, and creator of airberlin’s Flieger Cocktail, mixes cocktails fine enough for the world’s Business passengers today. Come and enjoy Tom’s creations and meet the Onboard team! Kindly sponsored by airberlin.

For full programme details take a look at our website onboardhospitality.com



David McLain, Ph.D. Probability theory scientist, branding.aero David is an expert in decision making, business strategy and technology entrepreneurship. He studies how decisions are affected by technology and concerns about personal safety and health. David has had extensive experience working in the technology industry and at small, startup laboratories. Besides his active role in consulting, he is a professor of business in New York. David holds engineering degrees from Iowa State University and MIT, a medical masters from the University of Iowa, and a doctorate in business from the University of Wisconsin, USA.

Exhibition Preview

tast Stathis Kefallonitis Ph.D. founder and president, branding.aero Stathis is the founder and president of branding.aero, LLC, an aviation branding consultancy. Leveraging a unique blend of creative insight and business strategy, Stathis has directed projects with Airbus, Boeing, IATA, ICAO, numerous airlines and airports, along with facilitating workshops and presentations at APEX, IFSA, WTCE and Aircraft Interiors EXPO industry events. He is a regular contributor to air transport trade and business publications and he is also teaches as a professor of marketing in New York. Stathis completed a Postdoctoral Research Fellowship in Airline Brand Experience Management at the University of the Arts London, UK. He holds a Ph.D in Aviation Marketing Management from Cranfield University, UK and a Masters in Design Futures from Goldsmiths – University of London specialising in airline corporate identity design. Mathieu Castex Executive development pastry chef, LSG Sky Chefs Born and educated in France and speaks French, German and English. He has been with LSG Sky Chefs for over two years. Mathieu has created his pastries in a number of Michelin-starred restaurants in Europe.He is holder of several awards and is holder of Distinction Pastry Chef of the Year 2011 in Germany. David Small Product development manager, Rail Gourmet Classically trained as a chef, David first worked for a restaurant group in the City of London where he developed menus and was part of

a team opening new ventures in the Square Mile. This was followed by 26 years in British Railways with InterCity developing First menus. David has also worked in France, developing the First menus for Eurostar and then with Swissair in Zurich. He has also worked in all the Scandinavian countries, Belgium, Spain and the Republic of Ireland developing ideas for UK railway companies. Coen van Oorschot Intertaste, commercial director of food ingredients Coen was a part of DSM for over a decade, holding positions from business analysist to business manager of proccess flavours. Currently in his role at Intertaste coen uses his experience in sourcing and combining ingredients to enhance passengers' dining experiences. Simon Heppner Associate director, good business and founder/ director, Sustainable Restaurant Association Following an early career managing restaurants in London, Simon spent seven years working with remote and offshore infrastructure in locations such as East Timor, the Congo and Curacao before founding The SRA in 2010. The remote location work provided a unique insight into the practical realities of closed system sustainability and an awareness of working with complex environmental regulations and was instrumental in the decision to create an audit and advisory service for sustainability in food service. Following a launch with 30 pioneering restaurants in 2010, The SRA now provides support to over 5,500 food service locations worldwide and is onboardhospitality.com


ft e o ra

collaborating on ventures in Germany, Netherlands and New Zealand. Simon has a degree in environmental economics. Antony McNeil Regional catering manager Far East, Australia & N.Z. inflight catering, Service Delivery Emirates Airline Antony currently covers 28 Emirates destinations in the Far East, Australia & NZ, with emphasis on driving change and excellence in culinary service, to ensure the delivery of the customer’s expectations with consistent quality for Aircraft Catering both for Inflight Menu and Product Development, and with emphasis on improving passenger inflight dining experiences, with innovative, authentic and progressive cuisine styling. Prior to joining Emirates, Antony held the position of Customer Dedicated Executive Chef, Emirates Airlines, on behalf of Gategroup, and as a former hotelier Antony held positions with several luxury hotel brands, in the capacity as Executive Chef, Senior Food & Beverage Leadership and Regional Roles, across Australia, China, South East Asia and Dubai. Tomn Inden Owner, Mampe Mampe is Berlin’s oldest spirit brand and Tomn has been integral to its growth over the past few years. Mampe has been established for over 160 years and is a spirit brand rich in history and stories. The Mampe brand has been closely associated with the aviation industry for over 80 years of aviation history and Mampe liquers were served on Zeppelin airships. Air Berlin passengers can now enjoy Mampe drinks specifically designed for the airline. 45

Exhibition Review

Passenger Experience Conference, April 4 2016, Hamburg

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

Setting the agenda This one-day conference aims to define the future of the passenger experience by bringing together key onboard hospitality decision-makers and leading trend spotters. Established as a leading global conference and networking forum, the event is now in its fifth year and offers delegates the chance to learn from industry visionaries, exchange knowledge and engage in lively debate. This year the event will feature in-depth breakout sessions focusing

on cabin interiors and passenger comfort; passenger entertainment and connectivity; hospitality, service and retail. There will be a chance to hear industry case studies, presentations, panel discussions, networking events and more, all designed to set the agenda for the passenger experience industry and drive the business forward. This conference and networking party opens the Passenger Experience Week, ahead of Aircraft Interiors Expo and World Travel Catering & Onboard Services Expo.

CCH-Congress Center Hamburg, Germany

To register as a delegate visit passengerexperienceconference.com

Programme at a Glance Time Session Session Type Additional information 09.30 – 09.40 Welcome Plenary 09.40 – 10.20 Blue Sky Talks Plenary 10.20 – 11.00 Collaboration debate 11.00 – 11.30 Coffee Networking 11.30 – 12.05 Ageing travellers and the digital world Cabin interiors Keynote Repeated 14.00 Onboard e-commerce – the changing ancillary IFEC Keynote Repeated 14.00 Keeping your onboard retail offer relevant Hospitality, Service and Retail Keynote Repeated 14.00 12.10 – 12.30 Digital innovation and the end-to-end IFEC Breakout passenger experience Connected passenger needs in a changing world Hospitality, Service and Retail Breakout 12.10 – 13.00 The fine lines of Success Cabin interiors Breakout A fresh look at content IFEC Breakout 12.30 – 12.50 TBC Hospitality, Service and Retail Breakout 12.50 – 13.00 Q&A IFEC Breakout Q&A Hospitality, Service and Retail Breakout 13.00 Lunch 14.00 Keynotes repeated Research: Lifting the lid on passenger satisfaction Cabin interiors Breakout 14.40 – 15.00 14.40 – 15.10 Case study: Airline transformations - Alitalia Hospitality, Service and Retail Breakout 14.40 – 15.15 Case study: Implementing high speed broadband IFEC Breakout Case study: collaboration plus co-creation Cabin interiorsBreakout 15.00 – 16.00 equals innovation 15.10-15.35 Innovative approaches to onboard retail Hospitality, Service and Retail Breakout 15.15 – 16.00 Discussion: IFEC solutions and business models for IFEC Breakout low cost and regional airlines 16.00-16.40 The new normal Cabin interiors Breakout Discussion: New payment technologies IFEC Breakout Discussion: Service fulfillment Hospitality, Service and Retail Breakout 16.40- 17.10 Coffee Networking Leaders in innovation Plenary session 17.10-18.00 Correct at time of going to press




Coming soon... WTCE 2016 has an exciting line-up of new products from familiar faces and new companies bursting into the onboard market. Laura Gelder examines a selection 1



1. Folkington’s STAND 1A10

British juice company Folkington’s is showcasing its new slim cans and introducing its range of bottled juices into the travel sector. It already supplies airline lounges and high-end hotels in Britain and the Middle East. folkingtons.com

mustard and habanero chili flavours. A range of packaged nuts called Nutbush are launching in 30g bags Cheddar Cheese Cashews and Tuscan Cashews, with Mediterranean flavours. hellodarlings.co.uk; getgruntled.co.uk; saltydog-grrr.com

3. Green Gourmet STAND 1E21

2. Salty Dog Brands Ltd. STAND: 1C42

Launching in May 2016 are three new ranges. Little Darlings mini shortbread biscuits and choc chip cookies come in 20g bags. A new brand of premium pork crackling, Gruntled, is sourced from Danish pork rind, is gluten and additivefree, and comes in sea salt, English 48

The UK-based inflight food innovators are back with a new brand and product collection that includes Steak Pie with Chips: classic short-crust pastry with tender chunks of British beef and chestnut mushrooms. Served with a portion of lightly seasoned, golden chunky chips. greengourmet.co.uk ONBOARDHOSPITALITY.COM

4. Easysnap STAND: 1C60

Launching at WTCE via Easysnap is Peruzzi, the first premium-flavoured coffee syrup using a single dosing system. All Peruzzi syrups are fat- gluten- and lactose-free and comes in caramel, hazel, nut, vanilla, crème brulee, cinnamon, toffee, almond, honey, chocolate and amaretto. The easysnap sachet is 100% barrier-proof and contains 15-20ml of the syrup. easysnap.com

5. Kaelis STAND: 4A20

One of Kaelis’ bestseller products, its Business class hanger, is now being offered in wood. "Our wooden Business hanger has two wheels built-in to enter





the passenger’s seat number before hanging up their jacket and ensure efficiency onboard". It is also available in plastic. kaelisgroup.com



There is also a range for passengers with special diets, such as the Me, Myself & My gluten-free selection. en-route.com

8. Blaser Café AG 7. Intex Company Ltd

6. En Route International

cotton, polycotton and polyester. intexcomfort.com


Its latest pillow innovation Coming onboard for the is designed for Business "A new brand of first time this year are and First cabins. The new premium pork Canapies from Square Pie. pillow comprises two crackling, Gruntled is Baked in small batches chambers – the inner one sourced from Danish using British Red Tractor filled with feathers to give pork rind and is glutenmeat without any added the pillow a luxury feel and additive-free" nasties, the four flavours that can be plumped and include Steak & Ale and the outer one filled with lightCheese & Onion. A colourful, weight, high-memory polyester interactive Sky Squad box is aimed at hollow fibre fill, soft and comfortable. The younger passengers and Afternoon Tea ‘Best of Both Worlds’ pillow is available in and Picnic in the Park boxes for adults. a wide range of fabric outers including STAND: 1F20



Offering special products for airlines, cruise lines and railways, Blaser Café lets its customers choose their own coffee blend, suited both to passengers’ tastes and to the water supply available. They will be exhibiting new rectangular coffee pillows for standard onboard coffee makers which can be filled with ground coffee from 65 to 85 grams and can come in single- or duo-packaging. blasercafe.ch





9. D|F Marketing STAND: 1D40

The solutions company provides its customers from all over the world, with distinct and customised solutions for individual needs in the food and equipment sector. Its range includes high quality sandwiches, snacks, soups, desserts and other food products including customised packaging, designed C-PET dishes and more. dfmarketing.de

10. Wet-Nap Europe bvba STAND: 1B38

Launching in Hamburg is the Sunsafe Wipe, a single packed wipe with sun lotion in SPF 30. The single-dose wipe offers immediate waterproof sun 50



protection for face and body. It has a long shelf life and Wet-Nap will customise the packaging with a message, branding or logo. wet-nap.com

11. RMT Global Partners STAND: 1D40

Creating a simple salad container with lid or a meal dish designed to go from freezer to oven, RMT Global Partners has the solution. We promote your success by delivering the tools you need to create the best experience possible for your customers. Visit us at WTCE Stand 1D40 and discover the many products we provide to the travel industry. rmtglobalpartners.com


12. Cavariane by Now/New/Next STAND: 1G18

Cavariane's olive oil caviar creates an explosion of flavour gently releasing the aroma of Picual extra virgin olive oil. Cavariane adds flavour and mouthfeel and is a perfect way to decorate a dish. The olive oil-filled ‘caviar’ has been carefully developed to add a luxurious taste, look and feel to meals and give passengers a sensorial experience. It’s 100% natural, vegan and has no allergens. cavariane.com

If you can IMAGINE it, We’ll work with your culinary team to develop a menu that not only delights your passengers, but fulfills your passion for creating truly memorable dining experiences. Untitled-2 1 OBH_OBS_2016.indd 1


Bread Sandwiches Pastries & Cakes Salty Snacks

Beverages Dressings Sweet Snacks Hot Snacks

Ambient Meals Dairy Desserts Jams

Oakfieldfarms_OBH_177x115_aug2015.indd 1

Share our passion and visit us at www.oakfieldfarms.eu or email jhaehnel@oakfieldfarms.eu

29.07.15 16:26

We can help CREATE it. FOR MORE INFORMATION Visit us in booth IJ38 at the annual WTCE tradeshow in Hamburg, Germany. Schedule a tasting +1 703 270 2900 08/03/2016 08:53 3/7/16 4:34 PM






13. Icebridge Ltd. STAND: 4H38


with a collection of flavour combinations to ensure a perfect match for any meal. gbsauce.com

The new trolley cooling cassette is suitable for all models, it allows 15 Faerch Plast A/S the trolley to be chilled for STAND: 1H61 up to eight hours with no "New Exhibitor This ‘Modular Packaging’ space loss inside. All seven Faerch Plast will showcase its 'Modular range is lightweight, drawers can still be used Packaging' range of stackable containers. inside a HS trolley in lightweight, stackable Specially developed to fit combination with four containers designed to perfectly into inflight tray trolley cooling cassettes. fit inflight trays" sets, these eye-catching yet icebridge.aero functional packs are ideally suited to a wide range of meal 14. Great British Sauce Co. Ltd STAND: 1A09 options, and can be produced from APET Exhibiting at WTCE is a range of (suitable for cold foods) or CPET (for hot Sauce Sticks to offer the perfect in-air foods). The trays can be branded using experience. The unique easy-opening different material to tie-in with corporate stick is effortless to handle and comes identity. faerchplast.com 52


16. Die Räucherei STAND: 1D40

Die Räucherei offers flexibility and innovation in exclusive handmade seafood combined with international standards like the IFS and Halal certification. die-raeucherei.com

17. Watermark Products STAND: 4E29

Designed in collaboration with Qantas and Australian clothing and homeware brand Country Road is Qantas’ new Premium Economy Kit. The bag design features Country Road’s signature black and white gingham print and contains all the travel essentials. wmkproducts.com

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WTCE EXPO Stand No. 4G 28

37th Floor, Singga Commercial Centre, 148 Connaught Road West, Hong Hong Tel: (852) 2882 1810 • Email: chatsford@airchats.com.hk • www.chatsfordhk.com







18. COOLIKE-Regnery GmbH

continents and listed at the many recognised retailers. tranquini.com/en

are made by a farmers' co-op in the Netherlands that has been making delicious cheeses for over a century. Its Premium Traditional cheeses are handcrafted by Beemster’s master cheesemakers and are naturally aged in traditional warehouses. Beemster Cheese is a supplier of the Royal Court of the Netherlands. beemstercheese.com


The Coolike Oshibori Wellness Towel is a large terry towel saturated with well-balanced ingredients to promote relaxation and revitalisation. The XXL sachet is customisable and includes a zipfastener so that the towel can be re-used. It’s available in aloe vera or with an exclusive men’s fragrance. coolike.de

19. Tranquini STAND 4H20

Tranquini® is a relaxation beverage containing ingredients that occur in nature and are scientifically proven to reduce stress and relieve anxiety without causing any drowsiness. Tranquini is available in 17 countries across three

20. Elburgfoods BV STAND: 1H15

Snackboxtogo contains Just Fries which are low fat, allergen free, baked in sunflower oil and have a long holding time. The fries are packed in a special Snackbox for re-heating in the oven. After preparation the Snackbox can be used to serve the product. Snackboxtogo also offers combined snack boxes combining fries with chicken bites, chicken nuggets and BBQ wings. snackboxtogo.com

21. Beemster Cheese STAND: 1C59

22. Novo-Food STAND: 1D40

A well-known specialist in cutting portioned-cheese in many different sizes, weights and shapes. Novo-Food distributes fresh and frozen cheese products throughout Europe and the US. Halal certified. Novo-food.biz

New exhibitor Beemster Cheeses ONBOARDHOSPITALITY.COM















23. Ceylon Biscuits Limited STAND: 1B15

Ceylon Biscuits Ltd commenced operation in 1968 by supplying schools with high protein nutritional biscuits in conjunction with Care International. Today it is the largest manufacturer and exporter of biscuits, wafers, chocolates, snack foods, cakes, energy bars and other chocolatecoated products, in Sri Lanka. muncheelk.com

24. Dr Stuart’s, Higher Living and Kromland Farm Teas STAND: 1C55;

UK-based Only Natural Products is the owner and producer of Higher Living Organic Teas, Dr Stuart's Fruit and Functional Teas and Kromland Farm 56

Organic Rooibos Teas. Only Natural 26. Belvoir Fruit Farms STAND: 1A19 Products produces over 90 different Belvoir Fruit Farms make fruit cordials varieties of tea/herbal infusions across and pressés at its farm in many different formats, from the Leicestershire (UK) loose leaf, to naked heat seal countryside. Mary Manners, teabags to biodegradable "Mary Manners, wife of Belvoir Fruit Farms the wife of founder Lord pyramids. drstuarts.com founder Lord John John Manners, started Manners, started 25. Lampe Textiles making cordials in making cordials in STAND: 1D61 her kitchen in the 70s, her kitchen, infusing This Belgian textile infusing elderflowers and elderflowers" manufacturer will be pressing farm-grown fruit. exhibiting its range of Since then, Belvoir has carried innovative products including a on the process and blended it with disposable woven tray liner which is spring water to make read-to-drink treated with an anti-skid layer. The tray products too. belvoirfruitfarms.co.uk liners can be adjusted to each client’s specific requirements in size, colour and look. lampetextiles.com ONBOARDHOSPITALITY.COM

The Perfect Biscuit for Every Occasion Buy on Board

Brontë Bigger Eats 30g x 2 x 48 in 3 Delicious Varieties

Café Brontë Twin Dunking Bars 30g x 2 x 24 in 5 Delicious Varieties

Brontë Indulgent & Delicious 100 Packs in 5 Delicious Varieties

Brontë Traditional & Delicious Brontë 100 Packs in 5 Delicious Varieties

Complimentary Give Away

Brontë Mini Rounds 22g x 110 in 3 Delicious Varieties

Café Brontë Assorted Twin Biscuit Mini Packs 18g x 100

Brontë Bron deserve Your guests s passenger

Whether for complimentary give away or buy on board the Brontë & Caf Café Brontë range of quality portion controlled shortbread, biscuits and cookies offer something for every occasion and budget


The Royal Burgh Bakery, EH54 5DN, UK. Tel +44(0)1506 431031. e: amessagetoyou@paterson-arran.com


28 27




27. Beldessert STAND: 1B03

The frozen dessert makers from Belgium have a range of lava cakes made of pure Belgian chocolate. The premium hot desserts can go from freezer to plate in only 40 seconds, making them very convenient for both airline and railway catering. galana.be/beldessert

28. Bovetti Chocolats STAND: 4G40

This 21-year-old French company produces a wide range of premium natural chocolates which are sold 35 countries. Bovetti offers a choice of 150 chocolate bars with traditional or exotic flavours of fruit, flowers and spices in patented packaging. bovetti.com

29. Zodiac Aerospace STAND: 4G50

The new Smart Lock is an innovative, user-friendly security system with touch-key technology to provide access to airline trolleys and containers and automatically captures insightful data. Fleet Keeper empowers airlines to view as well as control when, where and by who any trolley is accessed. Zodiac Cool Trolley keeps its contents chilled for an extended period of time, such as the return leg of a flight. A smart thermodynamic design uses the maximum potential of dry ice, keeping its contents below 8 degrees for 14.5 hours. The fully-insulated trolley requires no electrical system, no batteries and only weighs 20.5kg. zodiacaerospace.com ONBOARDHOSPITALITY.COM

30. MINIBITEÂŽ by Hoppe STAND: 1J10

New this year is a third variety in its line of cereal bars. Each 104-calorie 25g bar is crammed with high-fibre multigrain flakes and natural dried apricot pieces, topped with a rich yoghurt drizzle. KLM has already selected it to go on its long haul snack service. minibite.nl

31. Delasia STAND: 4E15

The Delasia brand is recognised as leader in the creation of authentic Asian ready meals. Produced with only fresh raw ingredients and selected with the highest standards. All recipes are produced with natural colouring, without preservatives or MSG. delasia.be 59


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


ncorporated in December 1976, Orvec International Limited started business as a converter of non-woven fabrics into industrial protective workwear. The company was introduced to the airline industry in 1984 via a supply partnership and invested in its first passenger comfort converting machinery in 1985. The company secured business with British Airways for disposable head rest covers and pillow covers between 1984 -1989 and the airline remains a major part of the Orvec customer portfolio. Other customers include Delta, Emirates, JAL, KLM, United, Virgin Atlantic. During this time, Orvec began a period of investment and development in both its manufacturing capabilities and its people. It invested in bespoke converting machinery and key personnel to grow its customer base and its manufacturing expertise. This unique specialism ensured Orvec was at the forefront of technology and converting capability. In light of Orvec's ongoing commitment to that ethos, it has developed and invested in market leading facilities comprising a head office and manufacturing in Hull (UK), a wholly-owned manufacturing facility in Xiamen (China) and a distribution facility in Charlotte (USA). Due to growth, the company has had four factory moves, in 1990, 1992, 2000 and 2004. It invested in its wholly-owned Chinese subsidiary in 2003 and is now proud to employ 46 staff in its UK headquarters and 84 staff in its facility in Xiamen, China. The Orvec company and culture is a commitment to provide innovative products, cost effectively, reliably and in the right quality, whilst ensuring that its corporate and social responsibilities are fully met. All of the Orvec facilities are ISO 9001: 2008-registered and Orvec are members of SEDEX, the Supplier Ethical Data Exchange, ensuring that its supply chain is fully compliant in its ethical responsibilities. The company has also invested

heavily in best practice in its operational standards and has been labelled as “the best facility in China” by two representatives of major global airlines. In November 2006 Phipps & Company Limited, a privately owned, diversified group of companies, purchased Orvec from its founder and the investment and development in the business has continued, resulting in steady, sustained growth. Through that investment, Orvec has been able to strengthen its relationships with the world’s major global airlines. This infrastructure ensures that Orvec is ideally placed to offer a first class service to its worldwide customer base, whilst its investment allows continued innovation in its converting capabilities. Orvec’s core product offering typically includes head rest covers, pillow covers, pillows, blankets, duvets, table linens (napkins and table cloths), paper non-slip tray mats, air sickness bags, wipes and speciality blankets. Come and meet the team and see their products at WTCE 2016 in Hamburg on Stand 1D20. www.orvec.com

in person

A new era in inflight catering is here Jaap Roukens is striking out alone and launching a new business, ifleat. His new model aims to give passengers the power of choice

Q. What prompted you to found ifleat? A. I was looking for a challenge! As an entrepreneur I have been very fortunate to experience success, founding gamechanging Supplair 15 years ago to offer the industry’s first complete solution for both food and packaging. I have experienced exciting times, helping to guide gategroup’s acquisition of Supplair/deSter. Being on the board at both gategroup and Do&Co has taught me so much about leadership, service and hospitality but my passion has always been food and ingredients – not Michelin-star dishes, just good honest food. Passengers deserve it and they're willing to pay for it. That’s why I founded ifleat.

Q. Why is ifleat needed in the industry? A. Let’s be honest, our industry serves mediocre food and delivers poor service under the constant pressure of saving costs. Everyone wants to deliver fantastic products but they can’t. The inflight industry is not old but it is complex and change is difficult due to the logistics and licensing involved in supplying airlines. I used to sell desserts for €1.50 per unit and now the average dessert is €0.30 cents – it’s quantity over quality. This is the status quo but it has to change and I don’t believe it can under the current model. There’s no going back!

Q. How does ifleat change the current model? A. ifleat sells a whole range of amazing food direct to passengers in collaboration with the airlines and (hopefully) the caterers via an app. We are really a tech start-up – although I am certainly not a tech kind of guy! I do think technology is fantastic though. It’s created a new way of life and people are accustomed to a huge amount of choice – the tired airline offering of beef or chicken is not choice, it’s old-fashioned! ifleat offers real choice. We are reinventing the inflight culinary experience without the need for investment from the airline side.

Q. Tell us how it works. A. The ifleat app will be available for anyone to download to their smart phone. Passengers just need to enter their PNR and then they can choose their meal. We offer three different levels of service: a simple snack, such as a salad or sandwich; the a la carte menu, which offers great-quality meals from 15 Euros; and the Best Restaurant in Town menu – dishes which we are developing in collaboration with handpicked restaurants across the world. Meals will be available to order up to 12 hours before departure but we will also offer a last-minute meal.

We are reinventing the inflight culinary experience without the need for investment from the airline side 62


Q. What makes you think ifleat can do better than the current caterers?

A. Because I am not restricted by cost! Caterers such as Gate Gourmet have brilliant, passionate chefs who can make any dish in the world to the highest standards, but the status quo doesn’t allow them to do that. We want to work with these chefs and provide them the tools and ingredients to make great food.

Q. How will you attract passengers’ orders? A. We'll wow passengers by giving a restaurant experience in the air. Airline meal portions are small. Why? Because it’s always been done this way, but it doesn’t have to be. All ifleat portions will be restaurant-sized – generous! We will offer healthy kids meals like simple, honest pastas and organic chicken. In our industry we change menus every two months. Who decided that? I always order the same things when I go to my favourite restaurants and you should be able to do that on a plane too. We will have a rating service on the app so that we can constantly monitor which meals are working. Our service will come on a silver tray, with unusual bone china and real cutlery. It’s environmentally more friendly too. People order what they want so there is less waste in food and in packaging. Q. How do you choose the restaurants you work with?

A. We aim to offer five top restaurants in each city. They wont necessarily be exclusive


We'll wow passengers with a restaurant experience in the air. ifleat portions will be generous and come on a silver tray or expensive. I want to talk to airlines and their crew to develop the Best Restaurant offering. Airline crew travel all over the world so I want to hear about that great little Italian they frequent in New York, or where they think sells Tokyo's best sushi. Once we select the restaurant we send in a team to choose some dishes and develop a menu that works onboard. In Amsterdam we are working with Michiel Deenik, the top chef behind speciality seafood restaurant Visaandeschelde and the new meat-focused Roast Room. We’ll be offering some of Michiel’s signature dishes, like his Bouillabaisse. Some meals will be branded in the à la carte section too. We are teaming up with the popular high street café Le Pain Quotidien to offer breakfast and lunch packs – scrambled eggs with avocado, salads and sandwiches, all in a neat linen bag with wooden cutlery.

Q. Do you think ifleat will integrate into the industry?

A. ifleat is a total game changer so it’s

PROFILE: Jaap Henri Roukens Jaap has 30 years of experience in catering. After graduating from hotel management school he worked as a product and formula developer for Dutch retail giant Ahold, before moving into sales and development for companies including Marfo. He founded inflight catering's first food and packaging solution - Supplair, before overseeing its merger into gategroup. Jaap held several executive positions at gategroup and Do & Co before he escaped the corporate world to create ifleat. Email: jaap@ifleat.com


going to shake up the industry but that’s what onboard catering needs. We are working with restaurants that are passionate about delivering their creative menus onboard but we want to work with the current caterers too. However, it’s the airlines who own the passengers and in the end they will decide. We have already had interest from some carriers and I'm confident that others will follow. Passengers want choice so if airlines can give it to them without any cost then why wouldn't they? And what passenger wouldn’t want to order a fantastic meal if they had the chance? We travel because we want to discover new destinations and flavours and finally we have a solution that brings this to the inflight experience too - ifleat. ifleat.com •




Make time for tea There was a time when the humble cuppa was a simple thing of a few leaves and some hot water but trends in product launches suggest this hot drink favourite is evolving fast


ea trends are among those tracked by research company Innova Market Insights and its most recent report highlights tea time changes making their mark. Many of the developments are coming from Europe where the number of new products grew 10% in the last five years with Germany, the UK, Poland, Netherlands and France leading the way. Tea has a 56% share of the hot beverage market in Europe (well ahead of secondplaced coffee) and some 40% of global tea launches were in Europe, just ahead of Asia with 36%. Launch activity has seen a steady rise of green and white teas, decaffeinated products, a whole range of herbal, floral and fruit infusions plus regional and specialist products such as matcha from Japan. The black tea market is also segmenting, with more coffee-style claims such as mild, strong and extra-strong, in addition to a focus on origins. Germany, with the highest year on year growth, surpassed the UK as the most active market for tea launches in 2014. While the majority of the tea drunk is traditional and unflavoured, the use of

Source: Innova Market Insights is a world leading provider of knowledge solutions for the food and beverage industries. Learn more at: innovadatabase.com


fruits, herbs and flavours is increasing, with the prominence of organic claims and the share of the top five flavours rising. turned the spotlight onto biodegradable Lemon continues to lead featuring in 8% packaging and tea bags. Specific health of products, ahead of ginger and mint or antioxidant claims however decreased with 6% each and orange and peppermint slightly. More premium-style processed with 4% each. flavours such Lemon has been as baked apple "Lemon has been the leading the leading flavour flavour for flavoured tea in Europe flavours with for flavoured tea in almond and for the last three years with Europe for the last cinnamon or ginger heading into the three years with roasted rice and mainstream" ginger heading into matcha have the mainstream appeared on the - especially in the UK where it is equally as market along with exotic and blossom popular as lemon - and in Germany, where flavours such as aloe vera and pigwa or it comes top. Lemon is favourite in Poland coconut tea or herbal tea with cats claw with mint tops in Netherlands and France. and speciality flavours such as apple pie, New arrivals have included sage, marshmallow, coconut chocolate truffle nettle and buckthorn tea billed for their and even Mojito. health giving properties. Herbal blends The appetite for change is clearly out have shown growth in the instant tea there, so get the kettle on and let your market. An ethical focus has replaced own tea adventures begin! • ONBOARDHOSPITALITY.COM


true italian

flavour Inspired by the owner Lorenzo Fasola Bologna and his passion for the territory and healthy life, the Monte Vibiano Group has become one of the leader suppliers for airlines.


urrounded by the beautiful hills of Umbria, Monte Vibiano Group has expanded its activities from the production of extra virgin olive oil, to wines, food and beauty products.

The first awards of excellence for the extra virgin

olive oil and the wines arrived in 1926 and since then the quality of the homegrown products has

been paramount for the Bologna family. In 1998 Lorenzo Fasola Bologna re-launched the production of the wines in order to produce one of the top wines of Italy, L’Andrea, named after his father, Mr Andrea Fasola Bologna. To achieve this ambitious goal he relied on the consultancy of one of the best enologists in Italy, Attilio Pagli. In 2009 Castello Monte Vibiano Vecchio became the first “zero CO2 emissions” farm in the world, resulting in a net zero impact on the environment. DNV, one of the world’s leading certification bodies, handed over certificate #00001-2009 to Monte Vibiano, thus attesting to the company’s eco-sustainable efforts. This is the first ISO 14064 certificate released by DNV which relates to zero greenhouse emissions achieved exclusively

through the company's ecological strategy and restructuring. In 2013, Monte Vibiano was awarded "Best environmently-

company's natural home, and MV aims to transmit the Mediterranean and southern European lifestyle through its

friendly winery in Italy" by Gambero Rosso, and won a "three

products. Simple ingredients, enhanced by spices, herbs and

glasses" distinction in the renowned Italian wine guide I vini

the Italian professional and traditional cooking are

d’Italia for its wine L’Andrea 2008.

paramount. Collaboration with Michelin star chefs adds a

The two sister companies, Castello Monte Vibiano Vecchio srl and MV Food & Services srl, are inspired by the same philosophy. The younger MV Food & Services company was created in 2008 with the aim of serving the transportation industry with top quality food products. The initial endeavours of the Monte Vibiano group in

defined touch of class to the MV products. MV Food & Services has divided the range of products into two different brands: Primo Gusto -considered to be the group's international brand which includes food products that have an international touch and use recipes and ingredients of

supplying the airline and hotel industries with

worldwide renown, plus multiple application possibilities.

the world’s best extra virgin olive oil, opened

These products are always guaranteed healthy, light and

the market for MV Food & services. The central region of Umbria is the

natural in style. Mediterraenae - is the prime brand for typically Mediterranean products using Italian recipes and regional ingredients. The main focus of these products is the famous Mediterranean diet and the typical flavours of the sun.

MONTE VIBIANO GROUP will attend WTCE 2016 in Hamburg at Booth 1E30, with its extra virgin olive oils and beautiful entrees cooked by Michelin star Chef Francesco Patti, from Restaurant Coria based in Caltagirone, Sicily.





virgin Like a

Loved for its silky indulgence as much as its purported health benefits, olive oil is always in demand. Laura Gelder looks at the latest trends and how pressing matters like counterfeiting are affecting the industry.



staple of the much-lauded Mediterranean diet, olive oil is like wine – its taste and quality is affected by the variety, method of harvesting, climate and soil. Prices have risen in recent years after a sharp fall in production during the 2014/2015 season, thanks to fly infestation and bacteria in Italy and a drought in Spain. Rocco Pilo, managing director at Group SOI is positive about the future: “The 2015 olive oil harvest finally saw some improvements after problematic issues such as climate changes and the “Xylella” epidemic that hit olive oil producers which resulted in the loss of nearly 30% of the entire Italian production of olive oil. “The Italian olive oil market has taken a sharp turn and this year the key word is excellence, after an improvement not only in the quantity of the olive oil produced but also in its quality.” Olive oil is increasingly positioned as a premium product, with provenance more important than ever and Italian oils seeing particular demand. The demand for traceability and bonafide quality has 69


risen out of the latest threat to olive oil production and this time it’s not nature, it’s a criminal issue of counterfeiting. Olive Oil Times recently reported that the Italian police had seized 22 tonnes of counterfeit olive oil fraudulently being sold as extra virgin olive oil from Tuscany with Protected Geographical Indication (PGI) when it was actually from Apulia and Greece. As a result, 47 millers, bottlers and traders in the Italian provinces of Grosseto, Florence, Arezzo, Siena and Foggia are now under investigation for commercial fraud. The trade in counterfeit olive oil is nothing new, as the author of the sensationally titled Extra Virginity: The Sublime and Scandalous World of Olive Oil and Slippery Business: The Trade in Adulterated Olive Oil, is well aware. Tom Mueller doesn’t mince his words on the issue, stating: “It's very difficult to say in any given case with olive oil exactly how many drops in a given bottle actually have Mafia blood on them.” The people arrested recently potentially profited from the price of the IGP Toscano, which is higher than other Italian and EU olive oils, both within Italy and on foreign markets. Speaking to the CBS News magazine ‘60 Minutes’, Mueller said: “You in many cases are getting lower grade olive oil that has been blended with some good extra virgin olive oil...you’re sometimes getting deodorised oil. They blend it with some oil that has some character to give it a little color, a little flavour and they sell that as extra virgin. It’s illegal – it happens all the time.” The problem of counterfeiting is rife and Italy’s

government has formed special forces of tasters trained to detect counterfeit oils threatening the honour of the ‘made in Italy’ brand. The olive oil police can tell at first sip whether extra virgin oil has been diluted "The olive oil police with cheap sunflower oil or canola. can tell at first sip There are now more than 1,100 whether extra virgin investigators in the field, conducting oil has been diluted investigations into food fraud with cheap sunflower throughout the country, Marco Caprai, proprietor and oil or canola" producer , Arnaldo Caprai thinks that until standards enforcement catches up with the practice, real 'extra virgin' will be hard to come by. “Too often producers market 'virgin' oils as 'extra virgin' to command higher prices,” he says.

Left: Individually-portioned oil and vinegar dressing servings from Group SOI.



In Italy alone there are more than 400 different types of olives and each plant gives an oil with different flavour. “Extra virgin oilve oil taste must appear fresh, herbaceous, aromatic with spicy aftertaste and sometimes bitter" says Andrea Gradassi, oil producer and olive growing expert from C.U.FR.OL. Group SOI will present its premium ‘Il Cascinone’ brand at WTCE this year (available in 100ml portions). “Il Cascinone is dedicated to consumers and customers who are searching for real extra virgin olive oil produced by artisan growers with a passion for agriculture,” says md, Rocco Pilo.

"C.U.FR.OL. has tapped into hipster culture with its limited edition extra virgin olive oil called Joil"

Pictured (clockwise from top left): Extra Virgin oil requires carefully selected olives; olive oil should be paired with food just like wine Joil by C.U.FR.OL.



Southern Europe isn’t the only place of origin and demand and the international business of inflight catering has plenty of choice beyond Italy and Spain. Authorities in the Indian state of Rajasthan announced in summer 2015 that they would allocate more land to olive farmers for the Raj Olive Oil brand. Other countries enjoying success in the market include the US and Australia, North African nations like Tunisia and Morocco and Latin American countries like Uruguay and Argentina. But according to inflight olive oil producer Monte Vibiano, the current trend is a return to traditional Mediterranean flavours like chili, garlic and lemon. “People love Mediterranean cuisine because it’s healthy and tasty and olive oil is the perfect and omnipresent flavour ingredient for Mediterranean cuisine, says Lorenzo Fasola Bologna, ceo, Monte Vibiano. We produce really innovative Mediterranean flavours, squeezing olives together with fresh ingredients to obtain a product unique for freshness and taste.” Group SOI’s latest range of vegan dressings fuse extra virgin olive oil with natural ingredients like black pepper, coriander, sage, fennel, cumin and many others. C.U.FR.OL. has tapped into hipster culture with its limited edition extra virgin olive oil called Joil (standing for Jewel Oil Italian Luxury). The oil is currently available at Caviar House & Prunier in London, historical Milanese gourmet emporium PECK and airport duty free shops in Rome, Milan and Venice. It was also recently selected by English Michelin Star Chef Jason Atherton for his flagship restaurant in London’s Mayfair, Pollen Street Social. Joil looks more like a luxury bottle of perfume

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than an olive oil and is characterised by its brilliant emerald green colour, due to the early harvesting. “It has a zesty flavour which indicates a high level of polyphenols and a herbaceous bouquet, a characteristic of the Moraiolo variety of olive,” says C.U.FR.OL. commercial director, Andrea Gradassi. It is these strong flavours that are particularly important for the inflight catering industry. “When flying we know loss of taste is a fact, but high quality extra virgin olive oils can enhance the flavour of a dish and elevate it to soaring new heights,” says Marco Caprai of Arnaldo Caprai. But, as Caprai points out, with more "When flying we all than one thousand olive cultivars and know that loss of taste countless taste profiles out there, finding the best match for a certain food can be is a fact, but higha daunting challenge for caterers. quality extra virgin A L’Olivier has created a line of Asian olive oil can enhance sauces that will be introduced at the the flavours of a dish" WTCE show in Hamburg. The range consists of two soy sauces (one sweet and one salted), a sauce for spring rolls, a wasabi sauce and a sweet and sour sauce. Presented in an elegant 20ml bottle, the sauces target airlines and food service industry. Monte Vibiano has a kitchen and personnel devoted to improving and developing olive oil pairings. But this expertise is also available in the digital world, with the launch of a new food pairing app. The custom algorithm at bestoliveoils.com/pairing analyses the taste profiles of hundreds of New York International Olive Oil Competition-award-winning oils to identify the best choices for different foods ranging from fish to cake. Above: A L'Olivier's new line With their status as a natural flavour enhancer in of Asain sauces Right: Monte no doubt, the future is bright for the real virgin oils Vibiano's range of infused oils out there. • in Mediterranean flavours. 74

WHAT MAKES OLIVE OIL VIRGIN? Virgin oil is made by simply pressing olives. It doesn’t undergo any of the industrial processes used to make refined oils such as canola, sunflower, soybean and the lower grades of olive oil labeled 'pure,' 'light,' and simply 'olive oil.' Virgin olive oils that have no taste defects and pass strict tests in terms of chemistry can be labelled 'Extra Virgin.' It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Even in perfect storage conditions, extra virgin olive oil will degrade over time, so it's important to enjoy it within its two-year shelf life.



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Going nuts Now making their mark well beyond fairground shies and the beach, coconuts are firmly in vogue due to their perceived nutritional and health benefits


ver the last ten years there has been a huge increase in interest for coconut products and it’s a trend set to make its way increasingly onboard. From coconut water, said to aid hydration during flight and reduce swelling, to coconut bars which pack a nutritional punch, and coconut milk which can bring added flavours to onboard catering, the humble coconut has moved well beyond the beach! Among those leading the charge is Jacob Thundil, of Cocofina. Jacob was born in Kerala, Southern India, and as the very word Kerala means land of coconuts in Sanskrit it is perhaps not surprising that he has been a huge fan of coconut in all forms from a very young age. His discovery of a special variety of small and sweet coconut has propelled his business, Cocofina, to success in a wide range of foodie awards (he won seven Great Taste Awards in 2015 from the Guild of Fine Food). All of the company’s 24 coconut products were formulated by Jacob who has most recently worked on a project to reinvent coconut milk and produced a creamy coconut milk in a glass jar which has been well received by retailers Jacob says: "I think the two main drivers behind the increase in popularity of coconut are increased

awareness of the health benefits and the market. Says Jacob: “Travelling with increase in dairy and gluten allergies". coconut oil has always been a challenge He believes coconut is the ultimate free- but our small sachets now means it’s from ingredient easier for people to as it can be used use on the move." "The two main drivers behind the The sachet as a substitute for increase in popularity of coconut contains the ideal milk, gluten and are increased awareness of the quantity to clear butter without health benefits and the increase in unwanted bacteria compromising on dairy and gluten allergies" taste and can also from the mouth be used to create and help maintain dairy-free desserts. oral hygiene. It can also be added to Recent studies have shown that coconut meals for a healthy kick or to add a new oil contains healthy fats which help aid flavour to coffee. Proprietary technology digestion. Rich in lauric acid which helps keeps the oil fresher for longer as each maintain blood sugar levels, it has a light sachet contains nitrogen to stop the oil texture and nutty taste making it ideal from oxidising. for baking, frying or seasoning. In Other Cocofina travel-friendly products addition, applied directly to the include a 200ml coconut water and skin or hair, it can also serve as a snack bars (pictured) combining coconut natural moisturiser.” with cocoa and dates. This inspired Jacob's launch of a For more information on Cocofina: coconut oil sachet, ideal for the travel cocofina.com • ONBOARDHOSPITALITY.COM



Jeremy Clark

Platter Matter Jeremy Clark bemoans the good old fashioned days when fish'n'chips were served in newspaper rather than on a heavy slab of slate!


The other day I was in a modern art onto a proper eating receptacle. restaurant in a posh English Chefs these days, not content with re-naming market town with my mother, simple menu items in some sort of flowery and ordered fish and chips. chef-speak, are now increasingly enhancing Naturally it wasn’t called ‘Fish’n’Chips’ but this pretentious nonsense by replacing a something along the lines of ‘Line Caught sensible plate with an upturned dustbin lid North Sea Cod avec les Batons de King or a ceramic roof tile. These are impossible for Edward Frites et les Mushy Peas’. anyone but a builder to actually pick up. It was brought to me, not wrapped in a I fear this level of craziness will soon make newspaper, but on a slab of Welsh slate with its way on board aircraft as the catering the chips placed in a miniature wire grocery teams look for ever more bizarre ways of cart and the peas in some sort of ramekin. standing out. Thankfully, the fact that galley Subsequently, when in design and dimensions a Middle Eastern hotel, I have not changed since "Some chefs are increasingly the 1940’s, the restrictions ordered steak with mashed trying to enhance their meals and regulations are such potato. This was brought by replacing the simple plate that whatever they come on a 7kg lump of driftwood with pretentious nonsense" up with still has to fit into with the mash in a tiny ‘Le Creuset-type’ pot with gravy a standard tray and cart. in an Aladdin’s lamp from the tourist kiosk. That doesn’t stop some classic examples of In both cases I asked the server to kindly ridiculous design versus practicality. bring me a warm, round white plate and, Coffee cups designed by Yves St Laurent or before they could escape, scrape my dinner Gucci work brilliantly as long as the aircraft from the articles of doesn’t move but are useless as soon as you have slight turbulence. Equally, cheap plastic glasses buckle when full of liquid and empty themselves over your neighbour’s arm. I am wary of this idea of ‘re-purposing’ materials. ‘Repurposing’ is a new term that actually means ‘using rubbish for something for which it was not designed’. This comes with such a raft of safety regulations that we are unlikely to see an old 707 wingtip used as a canapé tray or the wheel bearing from a deHaviland Comet as a napkin ring any time soon. So the battle, for the time being at least, is restricted to the pretentious over-priced restaurants who feel the only way to enhance their mediocre food is by serving it on a hubcap or reconditioned TV screen. That reminds me, I have a box of assorted bric-a-brac in the garage . . . perhaps I should put an ad in The Caterer? •



The world view We take a look at the latest international industry news, from the serious issues to the slightly silly. Don't forget to tell us what's happening near you. Email julie.baxter@onboardhospitality.com

Telling it straight...




South Africa

Middle East

Passengers waiting for flights at Chicago O’Hare International Airport can now use their down time to learn how to save a life. The airport has opened an interactive kiosk where passengers can get a lesson in the hands-only CPR method and then practice their technique on a rubber torso. The simplified CPR method doesn’t require rescue breaths but encourages bystanders to assist someone who collapses by pushing hard and fast in the centre of the chest to the beat of the Bee Gees’ Stayin’ Alive, the disco song featured in Saturday Night Fever. flychicago.com

Designers and airlines are joining forces to host fashion shows and exhibitions at airports that promote local talent and entertain travellers. Charles de Gaulle Airport staged a fashion photography exhibition to coincide with Paris Fashion Week and Finnair will host a fashion show at Helsinki Airport in May at which seven international designers will present their latest catwalk designs on Runway 2. It all seems to be building on a trend which suggests the airports are as much of a destination as those they lead to. charlesdegaulleairport.co.uk

South Africa's aviation sector has tapped into its sunny climate to create the continent’s first solar-powered airport in the Western Cape. George Airport is already generating 40% of its electricity by harnessing energy from sun tapped through photo-voltaic panels which were installed at the cost of almost a million dollars. Once the project is completed, the airport is expected to be totally independent of the national grid. Airports Company South Africa, which runs the airport, hopes George Airport will be the first of nine airports run on solar energy. acsa.co.za

"Is there a doctor onboard" could become a cabin call of the past following the first onboard doctor's consultation at 35,000ft. Using an app and smart-phone video technology, the Now Healthcare Group delivered a cloud-based consultation between a Business passenger and his own GP during an Emirates A380 flight from London to Dubai. The two connected using the free onboard wifi and a mobile app provided by the passenger's employer-funded medical insurance. The drugs were then dispensed by a local pharmacy and delivered to the passenger's hotel. emirates.com



...Making them smile

New Zealand

Going global



The cabin crew's tea and coffee service is set to take a techy twist if Air New Zealand's experience is anything to go by. It reports one million coffees have been ordered through its AirNZ mobile app since it added the option in August 2014. The Kiwi carrier lets travellers in its lounges order coffee from their iPhone, iPad or Apple Watch. The app keeps track of current queue times so passengers know when their coffee will be ready to collect. It also allows them to custom make their coffee order and remembers their favourite combination for future use. airnewzealand.co.uk

Online retail giant, Amazon, can now be used to click and collect instant inflight entertainment. Southwest Airlines has added this option to enable passengers to access inflight movies and wifi on their own devices, paying through Pay with Amazon. Passengers can now log into their Amazon account with the same payment details they use to order books and gifts, so that users who have complex passwords saved to their own computers won’t have to hunt and tap on a slow seat-back screen to log in. southwest.com

Hawaiian Airlines has created a mobile masterpiece that can now be seen driving around Honolulu Airport, delivering catering to the airline’s fleet of aircraft. The airline commissioned top street artists Kamea Hadar and husband and wife duo, Hitotzuki, to design the catering vehicle during Pow! Wow! - Hawaii's annual week-long art festival held in Honolulu. The artwork celebrates the airline's connection to Japan. The carrier will begin service to Narita International Airport on July 22 with enhanced inflight services onboard. hawaiianairlines.com

KLM is transforming flights with a layover at Amsterdam Schiphol by offering passengers the chance to pass the time by meeting a local. The service matches the social profile and interests of travellers with a layover of six hours or longer with a local to provide an “authentic Amsterdam experience.” Passengers sign up via a smartphone app and get a free train ride into the city centre to meet their local friend who will then show them around and give them a taster of the city's attractions, hopefully encouraging them to return for a longer stay. klm.com




Airline Trends

Aircraft cabins as showrooms Raymond Kollau reports on the concept of ‘tryvertising’ as a means of increasing ancillary revenue onboard

As ancillary revenues have become a major revenue source for airlines – if not the lifeline for many – airlines are thinking of more ways to derive revenue from all phases of the customer journey. A growing number of airlines now monetises seat selection and checked luggage, while some offer Economy passengers the option to pre-order paid gourmet meals on longhaul flights. Another revenue opportunity lies in making the onboard retail offering more appealing. Or as trendwatcher James Woudhuyzen says: “Sell things people actually want to buy, so when the flight attendant announces ‘Duty Free’ it isn’t in a tone that shows she fully expects zero sales.”

Inflight only, on demand, displays


Raymond Kollau Founder of Airline Trends, Raymond monitors the global aviation industry for product and service innovations, and how airlines respond to consumer behaviour. airlinetrends.com 84

One tactic is to offer passengers products that are only available in the air such as All Nippon Airways which got together with retail concessionaire Inflight Sales Group and Parisian curator store Colette to create a series of limited edition pieces that were only available onboard or in the Paris store. Onboard retail is also lagging in its adoption of digital technology. Today, few airlines – Virgin America, JAL, EVA Air and Qantas are among the exceptions – let passengers order items via the in-seat IFE. This allows for retailing to occur throughout the entire duration of a flight rather than the limited time when the flight attendant walks the aisle. These kind of on-demand initiatives are growing though as IFE systems are moving towards the open Android platform and wireless inflight portals become more commonplace as well. Another way is to let passengers see and touch the physical product before making their purchase. The most well-known example ONBOARDHOSPITALITY.COM

here is Korean Air’s duty-free store onboard its A380s. The kiosk displays the best-selling items across categories such as liquor, cosmetics, accessories and fragrances, and is open for the duration of the flight. On a much smaller scale, China Eastern and Etihad have used the side walls of cabin monuments on respectively their Boeing 777-300s and A380s to display a selection of the duty free items available for purchase onboard.

Try before you buy Moving to ‘try before you buy’ is the concept of ‘tryvertising’. Coined by research agency TrendWatching, the idea is to take product placement to the real world by integrating products into the daily life of consumers so they can make up their minds based on their actual experience with the products. Hotels were among the first to embrace this ‘tryvertising’ approach. Most of the major hotel chains now have an online store selling everything from bubble baths to beds. The concept received a boost when Westin in 1999 introduced its Heavenly Bed, which received


very positive reviews from a guest who often inquired whether they could purchase the bed they had just slept in. A similar concept is the Almost@Home Lounge at Helsinki Airport. Visitors of the lounge can purchase any item – artwork, furniture, glass and tableware - found in the lounge that takes their fancy, making it a ‘tryvertising’ space for home decoration.

Brand partnerships Brand partnerships are an economical way for airlines to provide a premium service. Airline passengers are an interesting demographic for consumer brands looking for ways to let consumers experience their product in a relevant setting. a few years ago collaborated with fashion An example is SAS which partnered with retailer Banana Republic to design a new iconic Scandinavian brand Hästens to uniform line for crew, pilots, and ground staff. develop patterned bed The companies also linen pillows, blankets and a "Finnair passengers can access designed a travel-inspired mattress padding. the 'Nordic Sky' inflight portal collection of bags, trench However, as passengers coats and sunglasses with their own device and were not allowed to order an item for delivery on which were available purchase the branded exclusively to passengers their return flight" linen – for example via the through Virgin America’s inflight wifi portal or via a coupon in the duty IFE-based RED shopping platform. free catalogue - it looks like a missed revenue And no doubt, many airlines also prominently opportunity. display the cosmetics brands featured inside Taking a more pro-active approach in offering the amenity kits in their inflight duty free passengers the option to purchase a catalogues, while the Bose noise-cancelling product they have just experienced headphones that airlines provide to their onboard is Finnair. The flag carrier is passengers in First result in increased sales of well-known for its collaboration with the headsets onboard. Finnish design house Marimekko One last example comes from Air New and several of the colourful tableZealand, which recently introduced wear and fabric designs can also be a novel feature to its IFE system. purchased onboard. On Finnair’s Passengers can now order and pay A350s, passengers can also access to have a case of the wine they have the ‘Nordic Sky’ inflight portal with just sampled inflight delivered to their own device and pre-order an their home. item for delivery to their seat Aviation journalist John Walton during their return flight. summarizes things nicely: “It On a similar note, EVA Air strikes me that 2016 will see more onboard shopping opportunities cooperated with Taiwanese as more airlines roll out increasingly designer Xiao Qing-Yang capable inflight entertainment systems. to create a table cloth and But the trick for many airlines will be to pillows in Business which simultaneously ensure that the shopping can be purchased via EVA's is brand-positive — less SkyMall, more inflight shopping catalogue. curated and unusual offerings.” • Virgin America, meanwhile, ONBOARDHOSPITALITY.COM

Facing page: Korean Air's duty free kiosk onboard its A380; Air New Zealand's IFE has a wine shopping feature. This page: Air New Zealand wine choices; Virgin America's Banana Republic-designed uniform



Around the world in 80 hours - perhaps? Roger Williams, chairman of the International Rail Catering Group (IRCG), looks into the possibilities for rail travel in the future



ules Verne published his famous story of amazing photo opportunity-laden trip is not the Phileas Fogg in Around the WorId in 80 days only reason for investing billions of dollars! Future in 1873, before many countries had railway trade with America via a rail/road link for two of the networks and the only way to fly was by world’s superpowers, Russia and China, along with hot air balloon. Even he, perhaps, could not have the rest of the Eurasian continent, could be very perceived the possibility that one day you could beneficial, assuming that the current poor relations travel from London to New York by train! thaw and the economic sanctions imposed on However, in less than 15 years, by 2030, that could Russia are eventually dropped. be the future travel choice for intrepid explorers However, whilst freight businesses would clearly seeking the ultimate way to get between these two benefit, is it such a great step forward from a famous metropolises, that is if the Russian Railway’s passenger point of view? After all, one can already president, Vladimir Yakunin, get’s his way. go by train from London to Vladivostok on the This might give you a clue that I wonderful Trans-Siberian Express, am not talking about joining the although (despite its name) it goes quite "The concept of UK with America directly across slowly and the journey takes about a joining around 90% the Atlantic but, instead of taking week. International travellers can also of the world’s the current 3400 mile (5480 km) connect with the Chinese rail network in landmass by rail is an the same way. flight across the ‘Pond’, how about amazing prospect" travelling 13000 miles (21000 km) The Trans-Eurasian Belt Development in the other direction, almost all (TEBD), as it is being called, would bring the way around the world – and by train? forward the construction of a brand new TransMr. Yakunin has again highlighted the potential Siberian high-speed railway passing through cities benefits, also previously suggested by the Chinese such as Yekaterinburg, Irkutsk and Vladivostok and Government, of investing in a series of bridges and onto Northern China. Given the advances in hightunnels across and under the 55 miles (88 km) of speed trains operating in China at present (and the Bering Strait, thus physically joining Eurasia with even faster ones currently being trialled in Japan) the Americas. As he is tipped by the media to be operators could potentially halve the time taken to one of the future candidates for replacing President reach the far east of Russia by rail. Vladimir Putin, perhaps there really is some The investment would also help Russians substance to what he wants to achieve. travelling internally across the 83 Russian states The concept of joining the US and Canada with and traversing the mighty Siberian countryside. If Europe, Russia and mainland Asia by rail is an amazing the new high-speed services were fully connected prospect, and there would certainly be many leisure to the European High-Speed network, with land travellers that would view that as a trip of a lifetime. speeds of around 310km per hour (similar to Obviously though, just giving rail customers an the Spanish AVE for example), customers could onboardhospitality.com


theoretically do the journey from Western Europe to Vladivostok in around only 48 hours! Not only would this reduce journey times, but it would also reduce the number of nights customers spend in sleeping accommodation on the train, providing for more efficient use of railway resources and, for the caterers, delivering the onboard catering and sleeper hospitality services would be that much easier. If the Trans-Siberian railway tracks were then also extended to the Chukotka region of Russia and across the Bering Strait to Alaska, it would make overland trips from the UK to America and Canada (via the Channel Tunnel) a real possibility. As we have pointed out in this column before, ironically the Americans could desperately do with a cross-country high-speed passenger network of their own and have been debating this for years. Such a link would help to complete the connection between the west and the east coasts and would revolutionise travel in the States, reducing the need for internal flights and making a significant contribution to improving carbon omissions and the country’s air quality. Perhaps the Russian proposition might be the catalyst for just such a change, although inevitably American politics will be the defining factor. Either way, Mr. Phileas Fogg, and his erstwhile companion Passepartout, on their journey around the world in 80 days would no doubt have been more than pleased!

Asia's train travel revolution Friends who know I am connected to the railway industry often ask whether they should travel by train or plane from one European city to another. Given that the train can deliver you right from the centre of one city into the centre of another (if that’s where you want to be), it can be the case that travelling out to an airport, the extra wait for security and boarding checks, plus the possible delays in retrieving baggage after landing, will make the journey by air similar in timing to the slower land speeds of the train. In Asia,specifically Japan and China, recent advances in train design have produced such fast times in speed trials that it cannot be far from the day that the train becomes even faster than going by plane in actual speed point to point (with loading, taxiing, take off and landing all been included). In China's Shanghai the world’s fastest scheduled operation by a maglev train has a top speed of 431 km per hour (267 mph), but this is dwarfed by the insanely fast speeds of the new prototype maglev bullet trains which last year totally smashed the world rail speed record by reaching 603 km per hour (374mph). This new prototype has a smaller capacity than the current Bullet train (900 passengers compared to 1300), but still holds about 700 more than the average short haul Airbus A320 and so is much more efficient and environmentally friendly. It uses electro-magnets to levitate the train above the tracks that help eliminate friction and provide customers with an incredibly smooth ride. onboardhospitality.com

Above: the Chinese maglev train; Below: Russian highspeed rail




speed train ridership is second only to China’s which now has the largest annual patronage of any high-speed railway in the world. Currently China’s fast trains move around 800m passengers per year (which is 700% more than the world’s busiest airline carrier Ryan Air) and overall China’s complete railway has a mind-blowing total of 144 billion passenger kilometres per year.

How Chinese railways shape up

Above from left: The new Japanese maglev concept; the Shanghai skyline



The figures surrounding China’s railway growth are really staggering and continuously setting new milestones has become the norm. The awe-inspiring progress of the high-speed lines (called gaotie) that race across the Chinese provinces, means China has overtaken the combined European high-speed railway kilometres after only eight years, but are the services up to standard? With over 100 cities connected, passengers’ travel choices include First and Second, with a range of seats such as ‘soft’ and ‘hard’. First is normally 2+2 across the carriage and Second 2+3. Next up, Business is a premium service with Other benefits of the Japanese Bullet train spacious forward- facing and reclining leather services include complete passenger safety, with seats. Complimentary drinks such as Chinese green no fatalities from derailments or collisions in over tea and juices are offered and some trains have 50 years. Customers have continuous access to tray meals included in the fare, all served at your onboard wifi, enjoy travel flexibility with trains seat. Business prices are significantly more in the peak departing every ten minutes, than others and may even be considered and very high levels of punctuality that as expensive, comparable perhaps to airlines just cannot match. Western European First fares. In 2014, the Japanese Advance booking is recommended, Railway’s Shinkensen and the novel ‘seat availability’ departure (high speed) service’s board system (that helps determine average delay was only 54 which trains and classes of seating are seconds, including available to buy) mostly shows problems caused zero for every train! "Breaking records and by factors outside Most intercity trains have a setting new milestones its control such as restaurant car with waiter service, has become the norm natural disasters. traditional Chinese food and, if in the awe-inspiring Thankfully there you are lucky, a menu in English. progress of Chinese is no recorded Usefully, most announcements are high-speed lines" message with in Chinese and English. The slower a crass fanfare intercity trains operate overnight every time this is achieved! services, and these get quite good reports on On journeys in Japan under Trip Advisor. Interestingly, children’s ticket pricing 1000km, the Shinkansen’s is generally organised by height. Children up to market share has now over taken air travel as the 120cm travel free, 120-150cm half price and over journey of choice, which is predominately down to 150cm are full adult price without any differential the pace of the train. referenced to age. However, adults under 150cm So much pace, in fact, that the Japanese high(5ft) do not travel half price!! onboardhospitality.com

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With the recent Chinese Lunar New Year celebrations, pictures of the Chinese railways were seen around the world coping with vast volumes of people at main stations, with snaking queues often estimated at 60,000–100,000 at a time. An estimated 320 million passengers travelled by train this year during that period alone, up 8% on 2015. As the Chinese Lunar New Year is the one of the few public holidays that the normal working class get, the railway had to operate at its peak capacity, but apart from suggesting that customers might bring their own food and drink, no other special arrangements were required to move these huge volumes seamlessly around the country. Unlike in Europe, advice in China is to arrive up to two hours early for long distance travel and one hour for domestic travel. This is because, apart from the mandatory queuing systems to cope with the numbers of passengers, they have ticket and bag checks at every station entrance. Waiting rooms are provided but they can be noisy and there is not always enough seating. Train tickets are re-checked here through machines or manually and experienced travellers will know to expect ticket checks

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at several stages of the journey.

Facing page: Luxury meals served onboard are part of a first-comefirst-served system on Chinese rail

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and the speciality is often a seasoned cake or bun. In all coaches, there follows a trolley service that offers the standard retail Onboard food range of snacks and beverages for sale. services in China Module carts are sometimes used instead It’s fair to say that, to the western of bespoke trolleys and so the range can eye, dining onboard Chinese be limited and hard to see. However, railways is not exactly haute cuisine there are also bento style tray meals but, in fairness, with the numbers available from these carts, which can "Intercity trains have of passengers involved the limited be purchased and freshly heated traditional onboard facilities and almost every train and consist of small multiple dishes kitchens in which the being full, this is hardly surprising. accompanied by rice. chefs prepare food Most high-speed trains have Alternatively, the popular trend freshly and to order" restaurant cars serving traditional (and probably the smart choice) foods although in each of the is for a simple instant pot noodle Superior, Business and First coaches you will be carton which can be self prepared with boiled served a range of complimentary snack foods at your water from a samovar or hot water tap at the end seat. The typical free inclusive menu includes savoury of the coach. Trains are full of passengers eating hot snacks, cookies, peanuts and bottled water or juices noodles and the smell is addictive!

07/03/2016 14:28


Other snack food can be purchased from units on the squares at the front of major stations, or from platform hawkers at intermediate station stops. Some think that these vendors provide a better option than eating onboard as they offer local dishes representative of the province or city, typically including ribs, dumplings, duck, chicken, fish and stuffed buns, all of which are flavoured according to the regional taste. Dining cars on high-speed trains are normally in coach four or five with around 30 seats, and meals taken in the restaurant are not inclusive in the ticket but paid for at the time of service. Seats fill up quickly and it is first come first served as there are no reservations. Meals are defined by time of day, with breakfast including such dishes as porridge, eggs, breads and pickles. Lunch and dinner services tend to be based on noodles, soups and stir fried mains and vegetables. Restaurant prices range from 20 – 50 CNY (3€ - 7€), which is quite reasonable to the western wallet, but exorbitant to locals as they are about double high street prices. There are two main restaurant systems both operated by Chinese state railways staff. High speed trains tend to serve heated and packed meals, whilst the slower intercity trains have traditional onboard kitchens in which the chefs prepare food freshly to order. Restaurants will serve alcohol such as beers (Chinese Budweiser) as well as soft drinks, tea and coffee but care should be taken with water unless

bottled or boiled and ice should be avoided. There are lots of travel agents who can guide you through the best way to travel in China, but advice on food is less forthcoming. One travel agent’s comment that amused me was a recommendation to get your food from the station at McDonalds or KFC before joining the train. With the huge numbers of people passing through these stations those are catering franchises that many companies would really love to have! For more information on railway and other travel catering from across the world contact: roger@thecateringexplorer.com •

Getting around China China is such a vast country that intercity train journeys can take anything from a couple of hours up to a whole day or night. The key high-speed routes are shown in the table below. Routes East to West

Distance (km)

Top speed (km/hr)

Approx. journey time (hrs)




Qingdao - Taiyuan



Xuzhou - Lanzhou**



Shanghai - Kunming**



Shanghai - Chengdu

** Due completion 2017

Routes North - South

Distance (km)

Top speed (km/hr)

Approx. journey time (hrs)

Beijing - Shanghai





Beijing - Hong Kong





Beijing - Harbin





Hangzhou - Shenzhen




* Depends on station stops



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Rob Britton

Low cost long-haul Rob Britton warns traditional 'flag carriers' that business as usual no longer works in the face of new competition from low-cost airlines

Everyone in and outside the airline industry knows the enormous strides low-cost carriers (LCCs) have made worldwide. Southwest is now the largest airline in the US and in 2013 Ryanair became both the largest European airline and the biggest international airline by scheduled passengers carried. In under 15 years Air Asia has grown to nearly 200 aircraft. Less apparent is the recent LCC expansion into long haul markets. Norwegian now flies a fleet of eight 787s from Scandinavia and Gatwick to the US and Bangkok. Iceland’s WOW is serving Boston and Baltimore with summer 2016 plans to start servicess to San Francisco, L.A., Toronto, and Montréal. WestJet, Canada’s hugely successful LCC, has acquired 767s for service to Hawaii and Europe. Air Asia X flies 20 A330s from Southeast Asia to Australia and East and South Asia. Every one of these carriers has announced big growth plans. Air Asia X has orders for 66 A330s. Historically, LCCs have not flown long haul for four reasons. First, international flying is still


regulated, via country-to-country (bilateral) agreements, which often prevented them from entering markets dominated by 'flag carriers'. Second, even if they could legally fly, the prospect of taking on an incumbent airline would be daunting and expensive (prior to Norwegian entering the transatlantic market, the last newbie across the pond was Laker Airways in the '70. Its service folded in the face of stiff competition in the early '80s and founder Sir Freddie Laker sued the incumbents and won, but too late). Third, new companies would typically need to acquire a separate fleet of long-haul planes, adding cost and complexity to a business model founded on simplicity. And fourth, once at cruising altitude, an older airline’s costs are quite competitive with new ones, because of high fixed costs and airport expenses (costs that exist whether a flight is 1,000 km. or 10,000 km.). Customers often say: “I’m happy to fly with a cheap airline on short haul but I’ll pay more if I’m flying for six hours or more." But the spectacular success of Norwegian, Air Asia X and others is challenging this conventional wisdom. Give people the choice and the chance to save a few hundred dollars and guess what happens? Moreover, the new airlines’ inflight offerings, give passengers options. So history is repeating itself. When LCCs were brand new, flying to places like Amarillo and Waterford, older players paid little attention. But at some point the newbies reached critical mass, and the battle was on. At least two established airlines, Singapore Airlines and Air Canada, have created LCC brands, respectively Scoot and Rouge, to take on the new competition. Every other older airline is watching Nowegian and thinking hard about what to do. Firms that supply the industry should be doing the same. • 93


Trend Spotting

A soft touch Ariane van Mancius of Now New Next is a trendspotter championing product innovation and sustainability. Here she highlights the latest developments and new concepts in today's soft drinks market


Ariane van Mancius Ariane has worked in marketing innovation for 15 years. She deals with over 150 airlines and is passionate about translating trends into products. nownewnext.nl 94

With the catering focus so often on chefs and their wonderful creations, it is interesting to stop every now and again and consider changes and developments in the beverage offering too. A recent report from Innova Market Insights has flagged up developments in the soft drink market that caught my eye. It identified that globally juice and juice drinks are the biggest sector of the soft drinks market, accounting for a dominant 47% share. There are some regional variations, with that share rising to 50% in Europe and MENA and falling to 40% in Asia. While apple and orange are the leading "Wheat grass drinks, juices with obvious on the labels flavours, with apple which increasingly seeds and drinks with exotic ingredients and blends reflect a highlight no additives/ the favourite in all the growing focus on health issues in preservatives, or organic regions except Latin the drinks market" America and Middle status. No added East/North Africa, sugar has become where orange wins out, new launches more important, with developers using have focused on more exotic mango and natural sweetness or natural sweeteners pineapple flavours and fashionable coconut. such as stevia. Probiotic juice drinks The launch of wheat grass drinks and with live cultures and juices with tea juices with seeds, such as basil and chia, and inclusions are also emerging. Ethical drinks with exotic ingredients and blends, packaging is also on the increase. reflect a growing focus on health issues in Two products with a great story to tell the drinks market, some increasingly feature tomatoes and natural lemonade: Agroposta is a family-owned company from Croatia set up in 2004 to grow biological fruit and plants from which to create a beautiful natural lemonade. The drink is made without any artificial colourings and preservatives and provides a new twist to still or sparkling water by using herbs and flowers including sage, lemon, raspberry, lavender and elderflower. Agroposta literally means ‘delivered by nature’ and ONBOARDHOSPITALITY.COM


the cordial comes in individual sachets to be easily added to water. The beautiful packaging is designed by owner, Karin Gefken, a former marketing executive in the world of fashion. Half Croatian and half Dutch, Karin’s goal was to build a premium brand in the lemonade sector and create a product great to drink on its own or as the perfect ingredient for non-alcoholic cocktails, mixed with bubbles or in a mojito. The company has its factory in Zagreb where the team combines its passion for cooking and growing to create unique and flavoursome lemonades. The cordials are in single serving sachets and require no refrigeration and have a shelf life of a year. During WTCE Agroposta will be found in Hall 1, 1G18 so do go and taste some of their products. Pink Juice is another exciting new arrival on the soft drink scene which is rolling out its brand to the airline market in 2016 . quality and Led by Piet de Schepper, a tomato delicate outer skin and grower from Belgium, Pink Juice is an grown without chemicals. exciting new pure tomato juice that The company made its first Pink Juice creates a unique Umami experience last year, handpicking the best of the crop and is full of healthy lycopene. and using an artisanal pressing technique Piet has been growing pink tomatoes (just like a Grand Cru wine using their best exclusively for the supermarket chain grapes) to create a juice that is 100% natural Delhaize. They are a and vegan-friendly. special Asian variety The low heat "The amount of tomato juice called Tomimaru drunk in the air is much higher pasteurisation method Muchoo known than on the ground because our used gives the juice an for their sweeter body craves this Umami experience ambient shelf life for taste, great Umami up to 12 months and when travelling" ensures the lycopene molecule, said to provide protective qualities against cancer, remains active. Tomato juice is also known to have a positive effect on thrombosis. The juice is already being served in top restaurants across Belgium and is now being promoted as ideal for onboard service for its Umami qualities particularly suit the tastebuds in flight. The amount of tomato juice drunk in the air is much higher than on the ground, simply because our body craves this Umami experience while travelling. • ONBOARDHOSPITALITY.COM

Facing page: Piet de Schepper (top) and his pink tomatos. Above: Agroposta's cordial sachets come in a range of flavours which, left, create natural, sparkling lemonade



Flying Food Group

Emerging culinary trends In order to meet growing passenger expectations in the US, domestic carriers need to focus on their culinary product and find new ways to surpass them, says FFG Chef Stephen Parkerson


ne of the current concerns of passengers is where food originates. Overall wellness is also a growing lifestyle trend. With a global emphasis on clean product labelling and detailed allergen requirements, this information will no longer be a value-added option. It will become a requirement. As the industry moves into the future, airlines will not only need to provide sustainably grown, cutting-edge menus, they will also need to show passengers their products are trustworthy, nutritious and environmentally friendly.

Celebrity chefs Many airlines have been working with well known chefs for years. However, the level of involvement will be growing in the years to come. As chefs take their place in America as the new rock stars, airlines will need to draw on their brand power to enhance their inflight offerings and bring instant credibility. Airlines such as jetBlue, for example, are already exploring the new thought processes and the exciting inflight culinary experiences these chefs can provide.


offerings. Several international airlines have implemented the concept with great success. Passengers seem to enjoy the well-thought-out menu themes, never worrying if their preferred menu choice will be available, and Buy before you fly they appreciate "As chefs take their place in the restaurant-style As carriers look to America as the new rock stars, upgrades to current provide unique airlines will need to draw on services. services to differentiate their brand power to enhance In the past, cost themselves from their inflgiht offerings and restraints have made it other carriers, they bring instant credibility" challenging for airlines look to provide to offer cutting-edge, memorable, yet on-trend menus. This new business model cost-effective menus, which meet or will open the doors to enhancing current exceed travellers’ expectations. One way offerings and exploring the current to achieve this is the “buy before you restaurant trends, adapting them for the fly� pre-order programme. The trend onboard environment. is still in its infancy; however, it could Over the past few years the industry has open the door to a whole new level of been looking to redefine what a restaurant service for Economy passengers and or meal is. From service ware, to china enhance the current premium cabin

As the celebrity chef trend matures, the industry will see the entire experience expand to create a seamless culinary and beverage experience from terminal to cruising altitude.


and even down to the tables themselves, every aspect of the dining experience has been reexamined. Chefs are moving away from pushing things to the edge and looking towards history and the streets for inspiration. This is resulting in simple, yet powerful dishes, with a modern twist and these are driving developments industrywide. Terms like Asian Hipster, Dirty French, and Root-to-table will be the catch phrases this year. The rising costs of ingredients, especially proteins, and the increasingly health conscious attitude of consumers are driving chefs to develop new ways to showcase less expensive ingredients, Main image: Chef Stephen Parkerson in action Inset left: lobster, fennel and duck fat potato This page: Indian-spiced grains and raw vegetables and coriander-mint chutney

while presenting concepts with big flavours. One way of accomplishing this will be to focus on vegetables.

Vegetables rule Using vegetables gives chefs the ability to constantly change menus and helps control costs. Moving away from items like beef and chicken will present challenges for the airlines; however, it will be interesting to see how they work with catering partners to develop on-trend concepts that satisfy both financial and cost requirements. The last decade has been a constant struggle between cutting and adding in-light culinary services. Increasing passenger expectations can only mean exciting things are on the culinary horizon for domestic airlines. •


Stephen Parkerson is corporate airline chef for Flying Food Group which supplies over 70 leading airline and retail partners through its US network of 22 facilities from Honolulu to JFK. It now also has IAD, a new stateof-the-art kitchen less than five miles from Dulles International Airport. Chef Stephen collaborates with the world’s leading airlines to design and produce a wide variety of innovative menus and services. His experience ranges from Michelin 3-star restaurants to contract dining.

WTCE - Hall 4 Booth 4G60

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The Renaissance It is estimated that by 2020 one in five of all flights taken will either be within, from or to China. Jeremy Clark asks what this means for the rest of us


t the time of writing, we are three months into 2016 and already the Chinese stock exchanges have had to shut down twice to prevent a possible run or total collapse of the markets. By the time you read this, who knows what the markets may have done! This follows a year of economic turbulence, but it seems, for the airlines at least, that we can expect a smooth recovery. Oil prices are low and airlines are increasing expenditure on and in their cabins and that’s good for all of us. Much of the focus is on China and its exponential growth and, for sure, Asia has everybody buzzing. Here’s why: IATA says total passengers are set to double to seven billion by 2034. Of that figure one in five travellers will be coming from or going to China. China’s passenger growth will be 3.8m over two




years to Asia only, up 19% from 2013. China’s ‘big three’ airlines rank among the ten largest worldwide (China Southern: #three; China Eastern: #seven; Air China: #ten). Profitability is another story depending on where in the region you look and how far into the market the airline has penetrated. Although domestic short-haul traffic yields in China have come under pressure, the Chinese home market remains profitable for China’s 'big three'. It is this advantage that makes Chinese airlines particularly challenging competitors, especially for European and other Asian network carriers that depend on their longhaul networks to drive overall profitability. Singapore Airlines reports lowest profits in its 40+ year history. Cathay meanwhile doubled profits in the same period and has a much bigger access into the China market than SQ.

Getting a stake in the market Getting unfettered access to this market is incredibly hard. In 2008, Singapore Airlines tried but failed to buy stake in China Eastern, limiting its access to this area of the market. Goh Choon Phong, Singapore

Airlines’ ceo, is leading a fightback for the airline as it attempts to regain its top position not just in service but in profitability. But how? They, and other carriers in the region are doing what European and some US carriers did 15 or 20 years ago which is investing in Low Cost subsidiaries and/or initiating Premium Economy cabins. * Whilst Premium Economy worked very well for the European carriers, the LCC idea was a bad one. Think of GO! (BA) Ted (United) which failed. Easyjet and Southwest succeeded because they were not legacy carriers to begin with. Singapore Airlines’ ceo thinks they can do both and that Tiger and Scoot will stay part of the airline’s portfolio and help them into the China markets. Likewise, the plane makers are gearing up for growth. Boeing forecasts a tripling of China’s domestic commercial aircraft fleet from 2,570 in 2014 to 7,210 in 2034. The growth forecasts a demand for 6,330 aircraft. China’s domestic widebody fleet is projected to grow from 460 aircraft in 2014 to 1,680 aircraft in 2034, to 23% of China’s total aircraft fleet.**

The top ten growth markets But it’s not all about China. Seven of the ten fastestgrowing markets in percentage terms will be in ONBOARDHOSPITALITY.COM



Africa and only one in Asia. Here’s the current Top Ten as predicted by IATA and others: Malawi , Rwanda, Sierra Leone, Central, African Republic, Serbia, Tanzania, Uganda, Papua New Guinea, Ethiopia and Vietnam. Each of these markets is expected to grow by 7-8% each year on average over the next 20 years, doubling in size each decade. In terms of routes, Asian, South American and African destinations will see the fastest growth, reflecting economic and demographic growth in those markets. Indonesia-East Timor will be the fastest growing route, at 13.9%, followed by IndiaHong Kong, Honduras, Pakistan, and UAE-Ethiopia at 9.5% *** Tony Tyler, IATA’s director general says: “The demand for air transport continues to grow. There is much work to be done to prepare for the seven billion passengers expected to take the skies in 2034.” So where DO you build your next flight catering facility and precisely what sort of business model should it be? Are these going to be full service operations or Assemble & Deliver? Will the airlines of the next 18 years still be using administrative processes from the ‘60’s or will we have finally moved on?

Moving tectonic plates A sizable gulf has opened up between the passenger markets in the BRIC economies (Brazil, Russia, India and China). China and India are growing fast. India has bounced back from a 100

2014 low and Brazil and Russia are struggling. Falling oil prices and economic sanctions have affected the Russian economy and Brazil pays some of the highest fuel charges in the world. The prospects for Cuba and Iran offer exciting possibilities. Iran offers the greater potential although Cuba is the largest Caribbean country by population where passenger growth will go from a low base to around 13m by 2034. Iran, by contrast, already has a market of 12 million mostly domestic flyers. Also, for caterers, Iran is the better choice as it is more likely to follow the Middle East expectations of higher levels of service than the Caribbean which was dumbed down with the rest of the US after 9/11. But the fact remains that China is expected to overtake the United States as the world’s largest passenger market by 2029. India will displace the United Kingdom as the third-largest market in 2026, with Indonesia rising to number five in the world. Japan, Spain, Germany and France fall relative to their competitors, Italy falls out of the top 10, while Brazil moves from 10th place to 7th. So, given the challenges of the “China Syndrome” where are you going to put your next flight catering kitchen? • ONBOARDHOSPITALITY.COM

*Bloomberg ** The Diplomat *** IATA


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China Airlines proudly presents a brand new way of fine dining in the air which brings a flavour of Taiwan’s own cultures. THE PRODUCT: Uses ceramics in greenish-blue and white, two colours popular in the Song Dynasty to reflect its vibrant dining culture in onboard meals. The sunflower shaped plates and bowls mimic the symbolic Plum Blossom, of the corporate icon. The touch of tiny paintings and colouring at the bottom of cups and plates brings another essence of taste and culture. KEY FEATURES: The design is based on China Airlines' core brand messages: Cultural Creativity, Technology, Environmental Protection, Emotional Connection and Reliability. Chief designer, Ray Chen, has merged Song Dynasty aesthetics with the airline's brand image.

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The choice of the material and the yellow lining of the kit are a discreet and coherent link to China Airlines' colours. THE PRODUCT: China Airlines offers Premium Economy passengers a similar kit to that offered in Business Class. A modern, neat and minimalistic pouch from local design house Kuan’s with an elegant yellow contrasting lining and two cosmetic items. KEY FEATURES: A Premium Economy kit with a complete set of comfort and skincare items that would make this a Business kit for some airlines. The minimalist design of the two compartments make it the perfect travel companion for holding your passport or other documents.

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Xiamen Air

China ups its game Nik Loukas dropped in on Xiamen Air – one carrier determined to be a part of the meteoric growth of the air travel market in China


iamen Air is set for substantial expansion and is committed to meeting the expected growth in the Chinese market. It already has three catering bases in China including at Xiamen, Fuzhou and Quanzhou airports and its 900-strong catering department is set to sky-rocket to over 1800 in the next five years. Its expansion plan is already underway and will expand catering bases in Tianjin, Hangzhou, Chongqing and Beijing. The airline already prepares over 720,000 meals a month in Xiamen, 450,000 meals in Fuzhou, and 150,000 meals in Quanzhou; while its catering agents provide a further 850,000 meals a month as well. Competition in the region has been growing since 2012 and Xiamen Air's corporate strategy has made catering centre, Xiamen Air always looks at it service a key element of the brand. It is as a cost of doing business. Many of something that the catering department our frequent flyers prefer to fly with and staff across the airline believe in us because we are known to provide and it appears the best catering to be paying off service in China.” "Competition in the region has as Xiamen Air His department been growing since 2012 and has been leading is also responsible Xiamen Air's corporate strategy for meals on other the passenger has made catering service a key airlines within the satisfaction element of the brand" evaluation scores parent group, such of the Civil Aviation as China Southern Administration and Hebei Airlines, of China for the last 12 consecutive and believes the quality of meals is key. quarters. It has established a reputation Mr. Jiang, deputy director of catering for having one of the strongest at Xiamen Airlines, says: ''Rather than culinary teams in the region with looking at inflight catering as a profit over 37 qualified senior chefs and 49 intermediate chefs. Most have come from professional cooking colleges, Pictured: Xiamen Air's flagship Boeing 787, now operating hotels and even cruise liners and are between Xiamen and Amsterdam 102


supported by ongoing professional development as part of the airline’s training strategy. The chefs improve their skills by getting involved in creative cook-ups, develop new dishes monthly, take part in annual chef competitions and take culinary tests prior to job promotions. Furthermore the airline invites teachers to the catering unit to conduct training courses and teach new methods or share their inflight cooking experiences. Many of these teachers come from


Established in 1984, Xiamen Air is hardly a new player, but is increasingly establishing itself as a quality long-haul carrier with an inflight offering that competes head on with others in the region.

within the industry including agents and suppliers such as Gate Gourmet, SATS and Nestle. A Skyteam member, Xiamen Air recently commenced its first intercontinental flight, a twiceweekly service between Xiamen and Amsterdam using the airline’s flagship Boeing 787 fitted with four First, 18 Business and 215 economy seats. It will also commence services to North America in 2017, from Fuzhou to New York, aiming to ensure its inflight product offering sets it apart from other Chinese airlines on the route. On intercontinental flights Xiamen Air offers three choices of main meals in Economy: one western and two local dishes, whilst in Business there are five choices. First is intimate and offers customers a wide range of meal options in restaurant-style dining with dishes

served one by one, rather than on trays and Chinese products are available to as in Business. Passengers in First and Gate Gourmet Amsterdam’s highlyBusiness can also choose their main talented team of Asian and Chinese course from over 25 options online, up chefs to ensure authentic flavours and to two days prior to departure. traditional preparation.'' On its flights to Sydney, it features a The airline’s ‘Air Wine Cellar’ features signature lobster thermidor in First while wines from Chile, France and Australia, menus draw inspiration from both local whilst Champagne is offered from and international Perrier Jouet in cuisine across all France. The tea classes. Options "The airline invites teachers to its service draws such as Minnan catering unit to conduct training directly from the noodles with satay courses and teach new methods or ancient tea culture share their inflight cooking sauce are offered of Fujian province. experiences" on Amsterdam Five varieties of tea routes to ''make are sourced from Chinese people the Fujian province feel at home and allow non-Chinese to with different offerings in each class. experience Chinese culture during their Beyond the kitchens, other flight,” explains Mr Jiang. departments help support passenger Working with caterers in out stations satisfaction levels too. There are also allows the airline to offer something signature cabin items, such as a local too, so passengers find tournedos collectable inflight dinner candle for ex Amsterdam created in conjunction passengers in Business and sleep aids with Gate Gourmet as well as dishes placed between passengers in Business such as pepper marinated tuna that emit a scent said to support a better carpaccio with mango-chili salsa, Asian night’s sleep. steamed seafood with pak choi, ChineseThe R&D team works on new concepts style pork belly with egg noodles and too whilst cabin crew are empowered traditional Dutch cheese medleys. to feed back to the catering department Samuel Schneeberger, general on any issues quickly and easily, so manager of Gate Gourmet Amsterdam problems can be addressed. The and his team deliver up to 500 meals commitment to quality runs across for each Xiamen Air departure ex departments but ultimately the Amsterdam. He says: “Amsterdam has a passenger-facing staff are key. Mr Jiang wonderfully diverse Asian community says, “The cabin crew really are our eyes and therefore a large offering of Asian in the air.” • onboardhospitality.com



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Reducing carbon emissions EasyJet stated nine years ago it planned to reduce its emissions by 50%, but just how far has it come today, and how has this affected the wider aviation industry?


ack in 2007, easyJet announced plans to reduce its carbon emissions by 50% by 2015. Although the low-cost carrier’s vision of an open-engined ecoJet has not (yet) been realised, the airline and the wider industry is still working hard to reduce carbon emissions. EasyJet’s 2007 statement came at the unveiling of what the carrier predicted a ‘short-haul superclean aircraft' could look like by today, with one of the most significant features being rear-mounted ‘open-rotor’ engines. EasyJet said it could make cuts through use of more efficient engines, new lightweight airframes and improvements to air traffic control technology, so where do they, and the rest of the industry stand today?


more efficient than the B767, and Virgin Atlantic also cites the B787 as key to reducing its carbon emissions. In 2017, easyJet will begin taking deliveries of A320neo (new engine option) aircraft, a model which will help reduce fuel consumption and associated emissions by 13 – 15%.

Direct emissions from aviation account for around 3% of the European Union’s total greenhouse gas emissions, according to Fulfilling a the European "Direct emissions from aviation promise Commission. account for around 3% of the Onboard the airline In 2007 easyJet’s European Union's total has introduced carbon emissions greenhouse gas emissions" lightweight seats stood at 97.5g of and added sharklet C02 per passenger wing tips to improve kilometre. Today aerodynamic efficiency, these changes that figure has been cut to 81g and have the duel effect of lowering fuel easyJet intends to reduce this by a consumption and associated fuel bills, further 7% over the next five years. and its carbon emissions. In Newer, more efficient aircraft go February easyJet unveiled plans some way to reducing airlines’ overall to use zero emissions hydrogen emissions. British Airways says giant fuel cells on its aircraft to save Airbus A380s emit 16% less emissions up to 50,000 tonnes of fuel a year and per seat than the aircraft it replaces in its further cut its carbon emissions. fleet. The Boeing 787 Dreamliner is 20% ONBOARDHOSPITALITY.COM

The concept was conceived in partnership with Cranfield University and allows energy to be captured as the aircraft brakes on landing, much like the Kinetic Energy Recovery System (KERS) used in Formula 1 cars. The energy could then be used for taxiing, which currently accounts for 4% of the airline’s total annual fuel consumption. Ian Davies, head of engineering at easyJet, says the concept is “both a vision of the future and a challenge to our partners and suppliers to continue to push the boundaries towards reducing carbon emissions.” Easyjet, expects to operate a trial later in the year. • Pictured: Main: Hydrogen fuel cells could save up to 50,000 tonnes of fuel yearly. Below: EasyJet bids to continue lowering its carbon emissions


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Nicky is a familiar face to many of us and has now been in the indutry for 45 years. Jo Austin asks him about the challenges he has faced over five decades

Q. What attracted you into the industry? A. It seemed like a good idea for a summer job after leaving school and I applied to Aer Lingus in 1971. I had no idea that I would still be there 29 years later!

Q. How easy was it to advance your career in the 70s? A. There were plenty of opportunities if you worked hard and I worked my way up from a clerical administration job to a supervising role in Catering Operations in just two years.

Q. What was airline catering like in the 80s? A. I transferred to Chicago and Boston to cover Aer Lingus’ summer operation. Marriott was the caterer in Boston and Ogden was the caterer in Chicago but those names are now long gone from the scene.

Q. What brought your career with the airline to a close? A. After 9/11 Aer Lingus introduced an early retirement programme and having reached the position of head of catering with a staff of 450 personnel the offer was not to be ignored.

Q. So what next? A. Ireland was on a building boom at that time and I joined my brother's expanding construction company. It was a pleasure to be in a company with just 55 staff but it took

a while to adjust to the slower pace. Q. Did you miss the aviation world? A. While I was enjoying my new career, the aviation industry was still in my blood. In 2003 I set up a company called Onboard Logistics with Niamh Cagney and Tommy Walsh and we developed and launched Flex-e-Bag. That very same year we won a Mercurys award for innovation and simplicity of the product. We launched at a time when the airline industry went into a nose dive when they were cutting out free meals. No airline was purchasing equipment and waste and BOB meals were on the increase. They needed waste carts. This is where Flex-e-Bag came into its own as it clicks onto the end of the meal cart

Q And what changes have you seen in the industry over the years? A. From the great ITCA shows and the after show parties to WTCE in Hamburg, little did I think that I would still be in the aviation industry 45 years on. It is a great industry to be part of with new challenges all the time. Aviation is in my blood and while the blood flows and the buzz is still there I intend to stick around to enjoy the company of so many good colleagues that I have met down the years. So don't expect my retirement announcement any time soon! •

Q. So has it all been plain-sailing (or flying) since then? A. We expanded our range of products to include Flex-e-Clip and Flex-e-Drawer which both proved popular. However, we didn’t have so much luck with a battery-operated mobile vacuum unit which we launched at a time when fires on board due to batteries were in the headlines. We then developed the Castor Alignment system giving s tability to half carts and preventing the wheels from catching the galley walls. See it at WTCE this year.

Aviation is in my blood and while the blood flows and the buzz is there, I will stick with it! ONBOARDHOSPITALITY.COM



A NEW outlook The growing list of airlines adding Premium Economy cabins worldwide seems to suggest this is an onboard product that is here to stay. Rob Gill reviews its growth and development





VA AIR pioneered it in 1991, Virgin Atlantic set the standard in 1992 and British Airways followed in 2000. But only in the last three or four years have major airlines like Lufthansa, Singapore Airlines, Cathay Pacific and Air Canada introduced the now widespread Premium Economy product. Most recently of all, American Airlines announced late last year it would launch a Premium Economy cabin when it introduces its first Boeing 787-9 aircraft later this year. While others, such as Malaysia Airlines and Air India, are actively considering their own versions of the ‘compromise cabin’, a product pitched between the basics of Economy and all the frills of Business. Premium Economy can be a tricky sell for many The general consensus seems to be that the airlines as the last thing they want to do is make demand for Premium Economy is continuing to the service so attractive that it grow. Businesses emerging from encourages business travellers the recession are still under and their managers to downgrade "The last thing airlines enormous pressure to hold want to do is make from Business, and in effect down costs, particularly on air ‘cannabalise’ a key – and highly Premium Economy so travel - which makes the option profitable – part of their business. of Premium Economy really attractive that it And that is why the onboard attracts passengers important. Many companies product in most Premium now include usage of Premium away from Business " Economy cabins is much closer in Economy in their travel policies for terms of seating, service and price flights of anywhere between four to Economy than Business, with airlines trying to and seven hours depending. tempt clients to upgrade from Economy instead of Use of Premium Economy is also often tactically downgrade from Business. ‘mixed and matched’ with Business, particularly on transatlantic routes, so that a traveller will use Premium on an outbound daytime flight when they can work and then fly back to the UK in Business on an overnight ‘red eye’ service.

Pictured: Above: Lufthansa; Below: Delta Air Lines

The big hitters The biggest name to introduce Premium Economy last year was Singapore Airlines, which first unveiled the service on the A380 on its Singapore to Sydney route last summer. The airline's Premium Economy product has now been rolled out on both the superjumbo and Boeing 777-300ERs across several destinations, including both London Heathrow and Manchester, as well as Auckland, Frankfurt, Hong Kong and Delhi. ONBOARDHOSPITALITY.COM


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Wilson Yong, Singapore Airlines’ general manager Economy is introduced on routes, it is only available for UK and Ireland, says: “Since the new cabin was on a limited number of flights. introduced, feedback shows that the new product This is part of the problem that both Singapore has been well received. Of course, Singapore and Lufthansa have faced in getting traction Airlines was not among the first to introduce within the corporate market for the new service, a Premium Economy product; instead it was in particularly when competing against established response to customer demand. Where it is now Premium Economy carriers such as British Airways deployed, customers are gratified that the wait has and Virgin Atlantic. been worth it. Conversely, where it is yet to make Premium perks its introduction, we The Premium Economy concept is have been explaining "It takes time to particularly well-established in the UK, with and showcasing the product and the verdict is complete a new cabin Virgin Atlantic adding it in 1992, followed overwhelmingly positive.” rollout programme so by British Airways with World Traveller Plus American Airlines it cannot be available in 2000. Both airlines have refreshed these revealed its arrival at the on all routes at the cabins in recent years as they have taken Premium Economy party same time" delivery of new aircraft, further bolstering in December last year their position in the market. Travellers are and the product will take generally happy with the product which is now very to the skies later this year on its B787-9s. It will then well known and advertised in this market. be installed on its AirbusA350s – arriving in 2017 While every Premium Economy service has its own – and on its B777-300ERs, 777-200ERs, 787-8s and unique selling points, generally what passengers Airbus A330s over the next three years. get is a larger seat and a few extra frills. A pitch of Another latecomer, Lufthansa began rolling out at least 38 inches is the average industry standard Premium Economy across its long-haul fleet in late (compared to the typical 32 inches in Economy), 2014 with the process of fitting out its aircraft due although some carriers offer even more legroom. to be completed last year although there was a Furthermore, there are a handful of airlines, like delay in the retrofitting of the new cabins on the Air New Zealand and Aeroflot, whose Premium airline’s Boeing 747-400s. Economy seating – with 41 and 38-inch pitch Part of the problem with any new cabin rollout respectively – is a fixed shell and hence passengers programme is that it inevitably takes time to fit the aircraft (not to mention the high likelihood of delays don’t recline into each other’s personal space. Service enhancements tend to include a wider in the process) which means that when Premium ONBOARDHOSPITALITY.COM

Above from left: Qantas; Air Canada



choice of food and drink, dedicated check-in area, And there are signs that Delta is inching towards priority boarding, higher luggage allowances and offering something similar with the rebranding the ability to collect extra frequent flier and/or of Economy Comfort to Delta Comfort+, which is loyalty points. available on all US-UK routes. It has also decided to There is very little difference between the move Comfort+ into a separate fare class for flights Premium Economy services offered although one within the US and Canada and wants to install airline that has tried to up its game in the market partitions between the Comfort+ seats and the rest in the last couple of years is Virgin Atlantic, which of the Economy cabin on domestic services. has created a social space for passengers within Could this move be a precursor to offering a the cabin on its new Boeing 787 separate Premium Economy aircraft. Its Wander Wall on the service on transatlantic flights? Dreamliners is an area where "Virgin has created a Such a development would bring passengers can socialise, stretch its onboard offering closer to joint Wander Wall on its their legs and help themselves venture partner Virgin Atlantic, Dreamliners where to snacks – it is a mini version of with whom it runs a co-ordinated passengers can stretch schedule between the UK and the Upper Class bar for Premium their legs and help Economy passengers. the US.

North American ambitions

Above from left: Air Canada; Cathay Pacific


themselves to snacks"

While Premium Economy may have more similarities than differences, it is important to differentiate between true Premium Economy cabins and the kind of ‘Economy Plus’ products offered by major US carriers such as United and Delta Air Lines, which are essentially Economy seats with a little extra legroom and enhanced onboard service within the main Economy cabin. Until December last year, Air Canada had been the only major North American airline to install a separate Premium Economy cabin. That changed when first Alaska Airlines and then American Airlines made public their respective plans for Premium Economy products. ONBOARDHOSPITALITY.COM

What’s next?

Both Malaysia Airlines and Air India have reportedly expressed some interest in adding Premium Economy cabins but no firm decisions have been made. Malaysia Airlines considered including a Premium Economy cabin when it received its first Airbus A380s in 2012 but decided to install more standard Economy seats. New ceo Christoph Mueller is reconsidering this decision, although he adds: “The target passenger is in Economy and you don’t want to cannibalise Business class.” Air India has also said it had been seeing demand growing for the product globally. John Grant, senior analyst at airline data firm OAG, says: "Premium

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Economy represents a further opportunity for Premium Economy services has been the big three enhancing revenues among independent business Gulf-based airlines: Emirates, Etihad Airways and travellers seeking additional comfort and services. Qatar Airways. They have been disinclined to dip “As First Class capacity becomes increasingly their toes in this market despite their huge fleet rare among many established legacy airlines and expansions and conveyor belts of new long-haul Business Class services and features continue to aircraft taking to the skies. develop, Premium Economy fills a gap in many Their attitude towards Premium Economy was airlines’ product offering that recently summed up by Qatar meets both a market demand Airways’ straight-talking chief and offers increased revenue to "The big three Gulf- executive, Akbar Al Baker, who says: the airlines – something they are based airlines have so “I don’t think there is any room for always keen to develop,” adds far been disinclined to Premium Economy in our region. John Grant. We give you a Premium Economy dip their toes into the seat with an economy class price.” Premium Economy Not playing the game Clearly they would only be market" One group of airlines that has so interested in entering this market far shown no interest in adding if they were sure they would not lose market share by not doing so. Currently the Gulf carriers seem more inclined to offer fairly deep discounts in Business compared with BA and Virgin Atlantic, which has certainly moved business in their direction and is perhaps a policy which works better for them, for now at least.

Doing it differently One interesting airline to watch is low-cost carrier Norwegian, which offers a Premium cabin on its Dreamliners that fly between Gatwick and several US destinations. This hybrid cabin offers seats with a 46-inch pitch, well above the average Premium Economy pitch. Otherwise, the services it offers are similar to Premium Economy, including a dedicated check-in desk and fast-track security access.

Above from top left: SIA; SAS; Air NZ; Virgin Atlantic connectivity; Virgin Atlantic Wanderwall



Norwegian’s chief commercial officer, Thomas Ramdahl, says: “The Premium product was designed with business travellers in mind and it offers the extras needed to help make their trip more productive. "We know there is a gap in the market for this product and we have seen rapid growth at key global airports such as JFK, London Gatwick and Los Angeles."

Pricing The dark art of airline pricing strategies can make it hard to work out how much Premium Economy really costs compared to both Economy and Business fares. Those in the know suggest that Premium Economy fares can be twice as expensive as Economy fares but around 50-60% cheaper than Business fares.

We are the leading producer of traymats and all kinds of paper products designed specifically for use in aviation, rail, cruise and ground transportation industries

www. fspgmbh.com

FSP OBH 59.indd 1

29/04/2014 12:08:29

“Our experience, your guarantee of comfort ” Manufacturer of blankets and inflight textiles. We develop and produce highly functional and innovative products, with attention to quality, cost, design, technology and ecological responsibility. Our product range includes all types of woven, fleece & micro-fleece blankets, microfiber comforters, pillows & pillow covers,

A sample return fare with Qantas travelling "It might not be Ifrom London Heathrow Business - and isn't to Sydney in January 2016 for example would really pretending to be - but for many, set you back £2,505 in Premium Economy, Premium Economy is which is more than clearly cost-effective" double the Economy fare of £1,155, but 50% cheaper than the Business fare of £3,755. Alternatively, an Air Canada Premium Economy flight from Heathrow to Toronto is £1,095, which is more than double the Economy price of £427 but more than £1,000 cheaper than the Business fare of £2,179. Pricing varies by carrier, route, time of the year and advance purchase so it is very much a moving feast sitting in between the Economy and Business pricing levels. Whatever the price-ticket, the growing list of airlines adding Premium Economy cabins onboard seems to suggest the product is here to stay. It might not be Business – and isn’t really pretending to be – but for many it is clearly a cost effective alternative and better than being stuck at the back of the plane. •

headrests, table linen, and hot & refreshing towels. We also design and customize products for crews and premium class passengers. See us on stand 4E28

Euro-Goodnight S.L. P.O.Box 83 Plaza Del Reino 3 E46880 Bocairent Valencia, Spain T: +34 962351202 F: +34 962351226 E: info@euro-goodnight.com

Pictured: Delta Air Lines



Design Different by

In the fiercely competitive airline market differentiation is crucial and John Horsfall’s inflight textiles could be the key to success.


his year is set to see record growth in commercial

creative process applies trends from fashion, furniture,

aerospace with airlines aiming for super-brand status

hospitality and interiors to products which stand up to the

alongside fashion, tech and luxury automotive.

harsh realities of the airline environment.

UK based John Horsfall, a world renowned airline textiles

There are serious constraints designing for aviation. It takes

supplier, knows that customer perception is firmly focused

in-depth knowledge of fibre technology and airline

on the inflight experience and a large part of that is the soft

operations to develop products which survive the rigours of

furnishing offer.

airline use; within ever tighter airline budgets.

Says Design Manager, Joanna Shipp: “The industry focus is

One product which perfectly exemplifies Horsfall’s success

often on the seat, lighting and hard surfaces. But for

is the ground-breaking ‘peachskin duvet’. Originally

passengers we know it’s the details that really count. The

developed for a major US carrier as a lightweight, durable

items which they have real tactile connection with will have

alternative to the traditional woven blanket, over two million

the most profound effect on their travel experience.”

of the duvets have now been sold to to 15 leading airlines.

Decorative cushions and beautiful blankets have a powerful impact on the appearance of the cabin and updating

“We have created a great product and now we have to keep developing it to the next level. Right now this is about adding

soft furnishings is a

texture. The trend for tactile, inviting fabrics reminiscent of

great way for airlines

the comfort of home or a boutique hotel creates a strong

to stay on-trend and

emotional connection to the product.”

freshen up without

Another key focus is sustainability across all product areas.

the commitment of a

Recycled and low-impact fibres are a great way of ensuring a

total re-fit.

level of sustainability in the supply chain; but Horsfall is keen

“You essentially have a captive audience,"

to look beyond the ‘reduce, reuse, recycle’ mantra. “It’s not just about the initial outlay, we also consider the

adds Joanna. "It’s a

overall cost of ownership of the product” says Business

great opportunity to

Manager Ellie Parkes. “Long term it's better value, and better

surround passengers

for the environment.” Blankets, bedding and linens which

with suggestions of

last longer, cut down on waste and can save money. Horsfall

your brand story and values. We

is currently working with a client to re-purpose redundant

translate this into innovative,

First Class mattresses for use on their new shape seats.

beautiful, durable products giving

Horsfall’s full-circle approach means airlines are supported

passengers a tangible interactive

through the whole product journey. ‘We don’t just supply

experience with the brand.

products,’ says Ellie. ‘We create long-term partnerships with

Horsfall’s exceptional textile expertise sets them apart. Their

airlines. It doesn’t just end once we’ve delivered the goods.’ Horsfall's textile expertise and unrivalled operational

knowledge enables them to support their airline partners with benefits including product development, laundry testing, consumption forecasting and ongoing stock supported delivery. A buyer for one long haul carrier considers Horsfall part of their team stating: “What can I say about my wonderful team at John Horsfall… you are absolutely every part of our product launch success!” Horsfall’s reputation is well known and compliments are proudly received. “Among the primary factors for selecting Horsfall were a combination of excellent designs and quality of construction, competitive pricing and an outstanding display of customer service,” said one US buyer. John Horsfall & Sons is probably the longest serving suppler of airline textiles worldwide, having worked continually with major international carriers since the early 1970’s. ‘Design and product development are a huge part of what we do" says Ellie, "but it’s got to be backed up with the experience and infrastructure to make the procurement , delivery and re-order process run as smoothly as possible.’ Horsfall’s independent inspectors operate a strict QC system which forms part of their ISO 9001 in Quality Management. They are SEDEX members and regular independent SMETA audits eliminate the need for airline buyers to invest time in site visits. Director, David Deakin explains: “Our health and safety and ethical trading practices exceed all others and we're very proud our customers can rely on us as a ‘safe pair of hands’.” Visit John Horsfall's newly designed exhibition stand at WTCE 1F 58 or get in touch to make an appointment.

johnhorsfall.com T: +44 (0) 1422 37 22 37

info@johnhorsfall.com F: +44 (0) 1484 51 89 37


Food Trends

A question of taste Looking at global food trends and research, Marc Warde identifies how these current trends relate and translate to food in flight?


Marc Warde Marc is a trained chef and has run his own multi-million pound catering company, Couture. He works as culinary director with Alpha LSG and is currently writing three cookery books. 120

Food really does influence the choice of airline we take and an airline and its food needs character and style to stand out from the crowd, no matter where the passenger sits onboard. It’s an exciting time. As airlines recognise this fact they are spending more money, giving the food offering more attention and being more creative in every way. And not just in First and Business. Just as we have an ever increasing choice of restaurants on our high street, in future onboard cuisine and service style could increasingly define the aircraft we board too.


True stories

Responding to the eco-friendly trend may seem a challenge in an industry synonymous with gas guzzling planes and waste, but new planes with better fuel consumption, better onboard air quality, and lighting designed to make you feel better are already here. And preordering is the way forward for most airlines which want to offer more choice and enhanced special meals while also reducing weight and waste. It's a cost-effective and environmentally responsible way forward.

Food stories that ‘air well’ are increasingly important as good provenance plays its part in the catering proposition even before the product sees the inside of an airline oven. Attention to provenance has played a part in First and Business for a while but has seldom made an appearance in Economy. This is slowly changing and airlines are now naming farms, noting welfare and flagging up the products' credentials and when the ingredients have had a nice grass-fed life.

Wise eating

These days there is an app or IFE/R system for almost everything onboard from texting and winking to a fellow passenger six rows back, to ordering drinks, food or an extra blanket or arranging an hotel for when you land. Passengers are ever more glued to their multimedia with instant access to social platforms like facebook, twitter, instagram and snapchat, and as a result every one is a reviewer, everyone is snapping and posting wherever they go. This is yet another reason why airlines need to make sure their food always looks as delicious as possible. Passengers can now tweet as they

We are what we eat - or so they say and this philosophy is playing a bigger role than ever before in airline catering, although some airlines take it more seriously than others. Food sources, special diets, allergy issues and nutritional calculations all have their place in our eating habits today and individual awareness sways consumer demand. Passenger questions may seem to never end: Are you sure this really is gluten free? Are there nut traces in this? How many calories in this? The list is endless and increasingly these questions and many more will need answers on board. ONBOARDHOSPITALITY.COM



eat and give the world a minute-by-minute commentary of their onboard experience. Technology will also make pre–ordering increasingly the norm. In First, passengers will be ordering their food from the airline lounge, just before they get onboard. We'll be ordering a cocktail or snack from our seat before walking to the bar to find it waiting, and we'll be creating our own flight schedule defining when we sleep, eat and the service we want. Modern luxury is, in short, all about having an individual experience tailored to be absolutely what you want.

Eyes down It has long been said we eat with our eyes, but that’s often a challenge on an aircraft. Airlines are however making an effort to ensure the food looks amazing as well as tastes great. More opportunity exists in First and Business, although carriers are concentrating on Economy to make sure food looks the part.

and sour, and using lots of garlic, Filipino food is rising in popularity. Where Korean and Mexican have been starring in the last few years, now expect Filipino cuisine, likely to be Other trends on an onboard airline menu • Signature Chefs: Look "Airlines are now naming farms, near you soon. out for top names noting welfare and flagging up a • Teff talk: Thought to be creating menus and product's credentials and when the new super-grain, Teff is the ingredients have had a nice also gluten-free and great endorsing foods grass-fed life" for airlines over the in baking. It’s used to make next few years. Not Injera, Ethiopian fermented just Michelin star celebs but popular chain flat bread which tastes great. restaurants and home/TV cooks are also • Gluten-free: Gluten intolerance is not just a putting their mark on the airline food world. fad, it’s here to stay and is one of the largest • Seaweed, the new kale: Many parts of growth markets. More and more people are the world have been eating seaweed for being diagnosed coeliac or choosing to go centuries, but expect different incarnations to gluten free so look out for more gluten-free make an appearance. options appearing on menus. • Filipino flavours: A mixture of salty, sweet • Organic food: Many thought this was gone for good but its in now predicted to double with named farms, organic and bio dynamic food key to many menus. • Fuel up: For non-foodies, ready-to-eat snacks, meals in a drink, or bars that meet nutritional needs are a big growth area. Look out for companies like Huel and other protein and vitamin based drinks and snacks. • Artisan edge: Big companies are tapping into the growing popularity of artisan markets but keep watch for the real McCoy! •


Above: Snacks that pack a nutritional punch and labelling that highlight a product's provenance and back story will increasingly make their mark onboard


birthday: O'Sullivan

Setting trends in menu translation and technology We are continuously setting the trends in menu management, developing technology for improving efficiencies and creating processes that allow our clients to transfer many of their inflight responsibilities to us. HEADQUARTERED in New Jersey in the US and in Middlesex in the UK, O’Sullivan Communications (OSC) is celebrating a milestone 40-year anniversary. The company remains privately owned and is proudly a Woman Business Enterprise (WBE). A BIT OF HISTORY

Established in 1973 as a design firm providing editorial services, translation and typography for the hotel and travel industries, OSC quickly earned a reputation as the world’s leading menu supplier to the airline industry; designing, managing, publishing (print and digital) and shipping over 62 million inflight menus and related materials in multiple languages every year. The major thrust of OSC’s growth occurred in the 1990s. Imagine expanding a staff of 30 employees working in two small rooms in 1991 to four times that number of employees, with offices on two continents, in less than 10 years!

on their expansion into the digital realm; they design customised content management systems to store and audit and track catering, wine and flight attendant data for print or digital output. Using its extensive network of language specialists, OSC helps its clients expand their content into other languages, and better service their multi-national consumer audience giving support every step of the way. OSC employs translation teams for seven languages in-house in its NJ headquarters and uses a network of approximately 300 contract translators on a regular basis. It can translate content into 80 languages from Arabic and Azerbaijani to Catalan and Uzbek. OSC’s translators are located in every corner of the world celebrating from New York City to the Bay of 40 YEARS Bangkok. Many of these translators are multilingual with a unique knowledge of several languages and cultures, making them all the more valuable. DID YOU KNOW?


OSC is setting the trends in menu management, developing technology for improving efficiencies and creating processes that allow its clients to transfer many of their inflight responsibilities. Its two locations are outfitted with in-house professionals who provide creative design, project management, layout and publishing, translations, editorial support, content management, prepress, printing and fulfillment. OSC also offers a full-service software development team that consults with clients


• Printed menus play an integral part in the airlines’ marketing strategies. • Menus are considered to be a valuable element of the customer experience. The look, the feel, the colours and images of the printed menu are appealing, enticing and interesting, and of course the translations, supply critical information, in their native languages, to the passengers. • Translated menus are practical tools to help flight attendants communicate with customers of varying ethnic, cultural and linguistic backgrounds about the foods they are about to enjoy.


Birthday: O'Sullivan


Named the Third Best Airline Wine Program in the World by

• Passengers are increasingly pre-ordering their meals using their mobile phones and other digital devices. Beyond the printed menu, OSC provides all the technical resources necessary to allow passengers to order their meals before they fly. It is one more way to make the complexity of air travel easier on the passengers who already have enough to think about! FUNNY YOU SHOULD ASK!

How important do customers consider menus to be? One of OSC’s airline clients actually delayed a plane’s departure to wait for the menus to clear customs! Besides wanting menus to assist them with ordering their meals, some passengers also wish to keep their menus as souvenirs. THE FUTURE

As OSC heads into the future it will continue to offer services around the globe with personalised customer care, flexibility and responsiveness to client needs. An example of this is the recognition that technology is a driving force in the world today. As such the content management system not only allows clients to manage their own menu programmes and inflight content from anywhere in the world, but also provides flexibility on the back-end. While OSC still values the printed menu and its important role in the customer experience, looking forward the company wants to ensure that its clients are positioned for growth in their ever-changing environment. Managing inflight content electronically allows export not only to print, but also to mobile devices, client websites and IFE systems. oneworldonestop.com •

Intervine is proud to manage the sourcing, planning and logistics of America’s full wine program.

Visit Us at Hall A4, Booth #4J65

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This year over 110 products put themselves forward in ten categories as product truly changing onboard hospitality for the better. You can explore all entries here and see which ones our readers chose as finalists. Winners will be announced online on April 4 2016 and detailed in the next issue of Onboard Hospitality

126 Amenities 131 Catering innovations 134 Kids 136 Snacks 140 Technology 142 Textiles 144 Sustainability 146 Wellbeing 148 Food Service Equipment 150 Beverages















AIR EUROPA BUSINESS KIT A resourceful Business amenity kit created by Wessco, that transforms into an iPad case after the amenities have been used. The amenities are from the Greek brand KORRES. wessco.net








DELTA AIR LINES BUSINESS KIT This is the first time that global lifestyle travel brand, TUMI has offered a hard case kit for inflight use. MALIN+GOETZ skin care is also included. Supplied by Buzz. buzzproducts.com

FINNAIR BUSINESS KIT This MARIMEKKO designed kit, developed by Skysupply, comes in three styles. It tops off an evolving onboard concept. Made of natural cotton canvas fabrics, it reflects the airline’s environmental consciousness. skysupply.de

ALL NIPPON AIRWAYS L’OCCITANE BUSINESS KIT A simple and elegant linen pouch with amenities from the historic French brand L’Occitane. Colours change every quarter to make the kits collectable. wessco.net

ALL NIPPON AIRWAYS FIRST SAMSONITE KIT These Samsonite miniatures come in four colours and are only available onboard as amenity kits. They feature Samsonite’s durable polycarbonate shell .formia.com


VIRGIN ATLANTIC HERSCHEL BUSINESS KIT Herschel is a cool Canadian lifestyle brand debuting into the world of amenity kits with a pouch and a hangable washbag design with Rituals cosmetics. harmonyonboard.com


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges: KAREN ROBINSON, SUPPLEMENTS EDITOR, THE SUNDAY TIMES Karen travels extensively to write about holiday destinations and overseas real estate worldwide for one of the UK's leading national papers.



LYN HUGHES, EDITOR IN CHIEF, WANDERLUST The award-winning founder and editor in chief of the UK's leading consumer travel title, Lyn is ranked one of the 'Top 60 Most Influential Women in Travel in the Last 60 Years'.


ETIHAD AIRWAYS BUSINESS KIT In six colourful designs inspired by key destinations, this Buzz kit includes guide books from luxury lifestyle travel brand LUXE linked to the destination route. buzzproducts.com

JAPAN AIRLINES LOEWE FIRST KIT A unique set of Loewe Perfumes branded miniature bags. Available in two styles and two colours. Doubles as a hanging toiletries bag after the flight. formia.com

SATA BUSINESS CLASS AMENITY KIT This bag can be reused as an ipad case. It is made from recycled PET felt accented by a tobacco colour leather strap and is offered to passengers in navy and light blue colours. wessco.net

SAUDI ARABIAN AIRLINES FIRST & BUSINESS KIT Ferragamo cosmetics are packed in a fashionable Salvatore Ferragamo evening pouch for women, while gentlemen receive a classic wash bag. harmonyonboard.com

SINGAPORE AIRLINES FERRAGAMO FIRST KIT The Salvatore Ferragamo branded kit include 30ml of fragrances. The bags are refreshed every six months with new designs. harmonyonboard.com

SWISS INTERNATIONAL AIRLINES FIRST KIT This new Sky Supply concept incorporates items from Swiss underwear brand Zimmerli and luxury la Prairie cosmetics presented in cotton canvas bags. skysupply.de

 JUDGING CRITERIA FOR ALL CATEGORIES SWISS INTERNATIONAL AIRLINES BUSINESS KIT The SWISS Summer Edition from Harmony is an innovative range of six amenity kits highly focused on usability after the flight. harmonyonboard.com

TURKISH AIRLINES JAGUAR BUSINESS KIT This Formia collaboration with the iconic Jaguar brand created a unisex kit designed to personify elegance, performance and luxury. formia.com


First impressions • Quality Durability • Life Span • Weight Usefulness • Design Functionality • Taste • Content • Adding to the customer experience





UNITED AIRLINES COWSHED BUSINESS KIT A compact, earth-tone leatherette bag embossed with United's logo. Linstol provides the bags and Wessco supplies the Cowshed products. cowshed.com; united.com





UNITED AIRLINES COWSHED LEATHERETTE TAN KIT This launch marked a unique sourcing arrangement with Linstol providing the leatherette bags and comfort items and Wessco International supplying Cowshed. cowshed.com; united.com





CHINA AIRLINES PREMIUM ECONOMY KIT A Formia kit reflecting the Business offering, with a modern and minimalist design from the House of Kuan's and Acca Kappa products. formia.com


SINGAPORE AIRLINES TYVEK PREMIUM ECONOMY KIT A lightweight and tear-resistant Tyvek kit with images that change every quarter and can connect to create a multi-functional pouch. wessco.net

VIRGIN ATLANTIC HERSCHEL ECONOMY KIT Branded Hershel kits in three colours with a transparent PVC bags which double as cosmetic bags suitable for airport security screenings on future flights. harmonyonboard.com

HAWAIIAN AIRLINES EXTRA COMFORT KIT A zipped pouch with one side in microfibre and the other a nylon mesh. It can be reused as a passport or smartphone holder. wessco.net

TURKISH AIRLINES CHOPARD ECONOMY KIT This is the first time the Chopard brand has appeared in an Economy kit. The kit comes in three colours all branded with the Chopard name. formia.com

TURKISH AIRLINES INSTITUT DU KARITE ECONOMY KIT A branded versatile flat pouch featuring the French skincare brand's cosmetics. Doubles as a documents bag or organiser. formia.com

SAMSONITE CUSTOMISED HARD CASES KIT A luxury branded kit from Formia with a high level of differentiation created in collaboration with the luxury luggage brand as an onboard exclusive collectible. formia.com


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St an


vi Ple s 1C it u ase 28 s in on ha ll A 1

Ratcliffe & Brown, experts at combining quality wines with your packaging and logistical requirements.

www.chateaux.com | +44 (0)20 8294 0721 | sales@chateaux.com














BARISTA IN THE SKY AirAsia’s “Barista In The Sky” programme offers guests freshly-brewed premium coffee produced by its trained baristas using an onboard espresso machine and special Altitude Blend. airasia.com

BUSINESS CHEESEBOARD SERVICE Individual premium cheeseboards with cheeses from specialist Bradburys, distributed across Emirates' European network. en-route.com

NOVA SCOTIA PRIME LOBSTER A ready-to-cook lobster product in a frozen raw meat format giving chefs the opportunity to offer lobster onboard without the hassle of live storage or daily deliveries. clearwater.ca

CHOICE MENU ECONOMY RETAIL PORTFOLIO A comprehensive retail portfolio of hot and cold options for breakfast, lunch and dinner, plus signature snacks onboard United Airlines. united.com

CREAM TEA BOX Combining Haywood and Padgett’s allbutter sultana scone, with a strawberry conserve and Rodda’s clotted cream. Served in a bespoke ‘picnic’ box. haywood-padgett.co.uk

TROLLEY COOLER Enables even cooling throughout the airline trolley for up to 23 hours with no electricity. Even if dry ice is used as a cooling agent there is no freezing of the food at any time. icebridge.aero


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges: KEITH YATES, CHAIRMAN & CEO YATES+PARTNERS


An expert in design and service, with some 30 years of extraordinary involvement in service and product development for aviation, overseeing projects for many leading hotels and airlines.

Chef happyK is a high-profile, international celebrity chef whose company is one of the leading service providers to the airline industry. He is the founder and ceo of APOT.Asia.






PERTH INFLIGHT CATERING A team of high quality chefs aiming to produce restaurant quality meals backed by a flexible, highly adaptable personal service ethos for airlines. inflightcatering.com.au

SANTAN MENU CONCEPT A brand new inflight menu concept on AirAsia flights offering unique flavours and dishes with quality ingredients designed to match restaurant standards. airasia.com

SUGAR CANE MEAL TRAY Meal trays with a starter, cracker, main meal, snack, beverage and cutlery all packaged in a sugar cane meal tray. Once used, the trays can be recycled as they are 100% natural and biodegradable. wam-group.com

CAVARIANE'S OLIVE OIL CAVIAR Cavariane's olive oil caviar creates an explosion of flavour gently releasing the aroma of Picual extra virgin olive oil. It is an ideal way to decorate a dish. cavariane.com

DIONE PREMIUM ICE CREAM SALTED CARAMEL This ice-cream went onboard Singapore Airlines on a stick in 2015 and is now available in a tub format. Made from fresh cream, whole milk, Belgian chocolate and natural ingredients. dione.lt

NIBNIBS GRISSINI A range of premium bite-sized gourmet grissini created from the finest ingredients at the nibnibs snack bakery in Yorkshire, England. nibnibs.com

OLIVE OIL & SEA SALT HORS D’OEUVRE CRACKERS Kosher-certified, lightly-salted artisan hors d’oeuvre crackers made from high quality non-GMO ingredients. Fresh and crispy, but not crumbly. partnerscrackers.com

PETOLO The first PET bottle for Sparkling Wines The PETolo bottle can be dressed with foil and label, is solid and stylish but weighs just 28g when empty. chateaux.com/PETolo

SLIDER & FRIES PACKAGING Neatly served in biodegradable ovenable packaging designed to keep the beef juicy and moist whilst the fries remain golden and crispy. Fully certified to 250 Oc. montysbakehouse.co.uk










ALVIN & THE CHIPMUNKS MEAL BOX A box launched on easyJet to celebrate the film release of Alvin and The Chipmunks - The Road Chips. It includes fun activities and nutritious products. gateretailonboard.com





ICELANDAIR 4 IN 1 KIDDIE PACK Presented in the form of a fun-filled rucksack, this doubles as a pillow or converts into a super-warm, soft fleece blanket or can be used as a superhero cape. intexcomfort.com



QATAR KIDS MEAL BOXES Qatar Airways’ new range of meal boxes feature characters from Hasbro Gaming. Fun and reusable, designs include Mr. Monopoly and Mr. Potato Head. buzzproducts.com

THE JUDGING PROCESS AEROFLOT CHILDREN'S KIT A pilot-themed kit including a funny hat, a game with stickers and an activity book in a bright bag, suitable for those aged under six. ak-service.ru

AEROFLOT CHILDREN'S KIT 6+ This colourful pencil-case is full of magical tricks to master onboard and can also be used in school and at home with fun games, book and keychainreflector included. ak-service.ru

Finalists in each category have been uniquely chosen by our readers via an online vote. All finalists are then considered by our panel of expert judges.


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges:




Ariane has worked for Helios, deSter and Supplair (gategroup) and has dealt with more than 150+ airlines worldwide. Her passion lies in translating trends into concrete product offerings.

Raymond is the founder of market research agency airlinetrends.com which monitors the global aviation industry for product and service innovations.



BUZZ KIDS KITS These kits include multiple components to ensure activity and excitement including games, activity books, plush toys and glow-in-the-dark items, and are linked to the Hasbro brands. buzzproducts.com

SAUDI ARABIAN AIRLINES KIDS KIT This carry-on bag glows in the dark and features loved characters from DisneyPixar's Inside Out. Contains an activity book with electrostatic stickers, pencils and mask. buzzproducts.com

SILK AIR BOARD GAME KIT In collaboration with Nickelodeon, this children’s kit features Sponge Bob as Pilot Bob in a luggage shaped tin box, plus a board game with a spinner in place of a dice. wessco.net

BATMAN V SUPERMAN KIDS KIT A branded kit themed around the Batman v Superman: Dawn of Justice movie. Contains a variety of innovative products including a mini iPad bag and flexible watch. szicinflight.com

LITTLE WINGS BABY BAG Amenity bags which hold multiple food items and baby essentials. Products may include an ambient meal sachet and snack pack, baby wipes and book. en-route.com

KIDS EXPLORER MEAL BOX A kids meal box which also includes activity items that are locked securely inside the lid, isolated from the food compartment. wkthomas.com

APRIL 4 2016

AWARD WINNERS ANNOUNCED Online at: onboardhospitality.com Presentations at: RadissonBlu, Hamburg

(to attend contact sue.williams@onboardhospitality.com)










CROQUE MADAME OPEN SANDWICH A classic dish given a modern sophisticated makeover to create a Business snack using premium products. inflightcatering.com.au






FIRST CLASS CHEESEBOARD SERVICE Bespoke, individual premium cheeseboards with cheeses from awardwinning cheese specialist Bradburys. en-route.com



BELGIAN CHOCOLATE ORANGE POPCORN BOX Created to celebrate easyJet’s 20th anniversary this popcorn has chocolate orange flavours and vibrant orange packaging. joeandsephs.co.uk





FLYFIT ANTIOXIDANT FRUIT AND NUT MIX A pure and healthy snack that provides nourishment, energy and revitalisation for the body while flying. Contains no preservatives or artificial colourings. flyfit.com



OLIVE OIL & SEA SALT HORS D’OEUVRE CRACKERS Lightly-salted hors d’oeuvre crackers are certified Kosher and made from high quality non-GMO ingredients. They have a crisp texture and a subtle, simple flavour. partnerscrackers.com




POTS & CO’S CHOCOLATE & SALTED CARAMEL POT Restaurant-quality desserts made using the best ingredients and the skills of a Michelin-trained pastry chef, flavoured to reflect current trends. potsandco.com


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges:




Nik runs the highly-popular consumer airline food site inflightfeed.com and writes for consumer and industry media outlets on airline food trends. He also advises airline catering companies.

Chef happyK is a high-profile, international celebrity chef whose company is one of the leading service providers to the airline industry. He is the founder and ceo of APOT.Asia.



CARROT, APPLE & OAT MUFFIN BAR Can be served for breakfast or as an afternoon tea snack, cold or warm and supplied in bespoke, fully-certified ovenable packaging. montysbakehouse.co.uk

LILY O'BRIEN LUXURIOUS HALALCERTIFIED DESSERTS Lily O’Brien’s range of Halal-certified desserts has been created in response to airline demand for high quality, indulgent products which meet this dietary requirement. lilyobriens.ie

LITTLE BITES A ready-to-go premium snack in a box which is sealed with a discreet, bespoke band, offering tamper-evident security. en-route.com

MINI BITES Snack boxes with a choice of either three or four compartments for smoked almonds, mixed fruit and honey-coated cashews, or fudge, raisins and jelly beans. en-route.com

MOIST MIXED BERRY BAR Made using high quality produce and super food ingredients, these Get Fruity bars come in three flavours and contain a high percentage of juice infused, real fruit. getfruitybar.co.uk

RAISE YOUR PINKY SHORTBREAD Created in support of Breast Cancer Awareness Month, the pink strawberry shortcake biscuits were part of Emirates' tea service, while crew were offered a special pink porridge. en-route.com

SPECIAL MEAL BOXES A streamlined range of snack boxes created to satisfy 10 IATA special meal codes. They are packed centrally in the UK as a shelf-stable ambient service. en-route.com

AFTERNOON TEA DIPPERS A dipping pack of classic fruit scones served in a finger shape with rich cream and juicy strawberry jam, into which the fingers can be dipped. montysbakehouse.co.uk

TEN ACRE - AMBROSE POPPERLEY'S WASABI POPCORN A premium snack that packs a hot punch which mellows to a sweet and subtle Wasabi flavour. yumshsnacks. com; tenacresnacks.com





DIONE MINT CHOCOLATE CHIP A premium mint chocolate ice cream made with natural mint paste and real dark chocolate pieces. Previously served onboard on a stick, it is now available in a tub. dione.lt

N.3 DARK CHOCOLATE 72% GELATO Remeo is the first Gelato sold in jars. 100% natural and gluten free, it is made by melting Ivorian cocoa by hand and blending that with high quality fresh milk. remeogelato.com

NEW YORK DELI SANDWICH An authentic sandwich as made famous in the Lower East Side, using rye and caraway bread filled with pastrami slices, Emmental, gherkins and American mustard. greengourmet.co.uk

MIA DOLCI CHOCOLATE VANILLA SWIRL GOURMET COOKIE CRISPS The shape and crispy texture of a cracker combined with the sweet satisfaction of a cookie, made from high quality, non-GMO ingredients. greengourmet.co.uk

TEN ACRE - PASTRAMI IN THE RYE HAND COOKED CRISPS A new flavour of premium handcooked crisp evocative of the New York deli classic, combining the smoky taste of Pastrami with a vegan crisp. yumshsnacks.com; tenacresnacks.com

THE PROTEIN BALL CO. Protein balls are a compact and convenient way to increase daily protein, developed for people that care about what they eat. theproteinballco.com


Don't miss out next year! If you believe in your product or service and know it is the best in its field, be sure to get involved in the Onboard Hospitality Awards 2017. We will be welcoming nominees for next year's awards from May 2016. All entries are online at:




Norway Lobster

Three Great Formats

whole frozen

frozen meat clusters

shell-off frozen tails

Introducing Norway Lobster (Langoustine) from Macduff Shellfish. Wild-caught off the rugged coast of Scotland. Available in three great formats - providing endless opportunities to create shellfish dishes your guests will love. Visit us at the MHA show or contact us to learn more about these exciting new products.

US: (703) 669-6119 | ussales@clearwater.ca Europe: +44-1753-858-188 | eusales@clearwater.ca www.clearwater.ca









2KU Gogo’s next generation satellite solution, 2Ku changes the inflight internet game. It is capable of matching or exceeding the bandwidth of any other technology currently offered and does it globally. gogoair.com






AIRFI A very compact, light-weight, batterypowered and self-scaling wifi network, not connected to the aircraft but integrated into existing airline logistics as an IFE alternative. airfi.aero



CREWTAB Helps crews transform the passenger experience by providing all the information they need about passengers on a highly intuitive tablet. sitaonair.aero


NEW CATEGORY SKY HIGH APP An industry first, this all-in one training and engagement solution, is an app designed to improve retail sales performance inflight. gateretailonboard.com

EGATE PASSENGER PLANNING AND FULFILLMENT SOLUTION This is a galley planning, ordering and scheduling system for all back office and frontline onboard service operations. gate-solutions.com

Technological developments in onboard hospitality are playing an increasingly important role in logistics and the passenger experience. In recognition of this growing sector we have added this new Onboard Technology category


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges:




Mike led the design management of the onboard experience for the Etihad's A380, B787 and A350 and was previously head of design management at British Airways.

Raymond is the founder of market research agency airlinetrends.com which monitors the global aviation industry for product and service innovations.



EXCONNECT Panasonic Avionics’ GCS provides inflight wifi, live TV (eXTV) and mobile phone (eXPhone) services using Ku-band satellites dedicated to commercial aviation. Panasonic.aero

MEDIA BOX/EJOURNALS An innovative solution for Lufthansa which enables passengers to access digital newspapers and magazines on board, using their own devices. media-carrier.de

MINI 500 D

PE-95 EARBUD The PE-95 features angles that allow sounds to be transmitted deeper into the auditory canal for clearer sound and reduced engine noise. Includes softer silicon earpieces. Linstol.com

VIASAT INFLIGHT INTERNET SERVICE An inflight entertainment and connectivity (IFEC) system with the ability to live stream over the internet with no need to limit passenger access. viasat.com/services/exede-in-the-air

ZODIAC SMART LOCK A lock-and-seal solution which provides a simple and effective way to manage the security of airline cabin equipment such as duty-free trolleys. catering.zodiacaerospace.com

A touchless, battery-operated Steripower hand disinfection unit with an optional connection for signaloperated door release ideally suited for toilet doors. steripower.de

APRIL 4 2016

AWARD WINNERS ANNOUNCED All winners will be detailed online at onboardhospitality.com











BUSINESS COMFORTER SETS Two tone reversible wool blend blankets, combed cotton sheet set, white goosedown and velvet decorative pillow featured on China Airlines. china-airlines.com

ETIHAD FIRST CLASS SLEEP SUITS A new generation of stylish sleep suits designed to match the elegant and spacious surroundings of Etihad’s First cabins. Includes the Etihad First Class logo on the zipper. wessco.net





MISSONI SLEEPER SUITS Luxurious sleeper suit with matching slippers for male and female Qatar Airways passengers, in partnership with premium Italian brand, Missoni. qatarairways.com



VIRGIN AMERICA NAP PACK The Virgin America Nap Pack comes in a cool reusable tote bag with Virgin America’s signature red and purple colours and geometric tail fin design. wessco.net

RITUALS FIRST SLEEPER SUITS This male and female Rituals sleepwear is inspired by their Soulwear Collection, providing the comfort and luxury of high quality pyjamas for Saudi Arabian flights. harmonyonboard.com

Bringing a softer touch and some creature comforts to the onboard environment, the tactile feel of premium textiles can add depth and texture to the customer experience


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges:




Daniel runs a Tokyo consultancy specialising in airline brand, cabin design and passenger experience. He partners airlinetrends.com to provide Passenger Experience Workshops.

Raymond is the founder of market research agency airlinetrends.com which monitors the global aviation industry for product and service.







ERGONOMIC PILLOW A two-in-one pillow which can be used as a regular pillow or torn on the perforation marks to convert into a U-shaped neck pillow for better sleep in Economy. wessco.net



HEAT SEALED LINENS A new type of fabric created after 18 months of testing to provide a crisp clean finish which is hardwearing and light weight. orvec.com

2030 UNIFORM Features wearable technologies to enhance crew wellbeing. Use materials designed for comfort, lightweight, washability, non-wrinkle, sustainability. etp.nl; mcgregorfashiongroup.com

PEOPLE POWER There is more to the onboard catering industry than just great products. It's the people, their relationships and ongoing partnerships that make the products fly. We invited all product entries to turn the spotlight on the best of industry personalities. Nominations were:

GRAHAM FELTON Owner and CEO of DFMi Graham has 40 years experience of offering catering and amenity solutions to the aviation industry.

MARK RUSSELL Vice president of Linstol, Mark is passionate about helping others whether training team members or working with suppliers or airline buyers.

CALVIN SOO A trained chef, Calvin handles all aspects of product development for Air Asia's onboard menu from concept to commercialisation. He is dedicated to quality and authenticity of cuisine.

ANITA GITTELSON Throughout her tenure with WESSCO International, Anita was a driving force behind hundreds of successful brand partnerships.

MATT CRANE MD of Monty's Bake House, Matt flies the British flag worldwide, taking on the global giants of catering. He delivers quality, consistency and innovation in snacking.


TINA ANDREASSON A driving force, especially in the sales arena, Tna has worked at Iacobucci, Zodiac, AR Alimentare and Montevibiano and recently launched Food & Beyond.

GEORGE BANKS George has dedicated his life to airline catering pioneering firsts for British Airways and Emirates with a passion for creativity and high standards.










ECOTHREAD Claiming a world first, these blankets are made from 100% recycled plastic bottles and aim to provide luxury and comfort with low environmental impact. ecothread.co

Turning the focus on products driven by a desire to do no damage and help support the well-being of our environment






KANGA WRAP The Kanga Wrap is a non-plastic, costneutral solution made from FSC paper that protects the integrity of a headset and presents the product well. mnhscs.com

SATA BUSINESS CLASS AMENITY KIT Made from recycled PET felt, accented by a leather strap, this can be reused as an iPad case and comes in navy and light blue colours. wessco.net

ENVOWRAP This cross-functional wrapping (headset bag and charity envelope) is innovative in design and also provides some impressive CO2/weight savings. mnhscs.com

LEXAN LIGHT SHEET SERIES These are the lowest weight compliant thermoplastic sheets available and meet stringent FAA and EASA regulatory requirements with up to 40% weight savings compared to PC and PVC/ PMMA solid sheets. sabic-ip.com/sfs


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges: LYN HUGHES, EDITOR IN CHIEF, WANDERLUST The award-winning founder and editor in chief of the UK's leading consumer travel title, Lyn is ranked one of the 'Top 60 Most Influential Women in Travel in the Last 60 Years'.



ROY MOED, INDUSTRY INNOVATOR Roy founded and ran Pourshins until its sale to gategroup. He's been on the IFCA board; and Mercury Award Committee and received the IFSA Lifetime Achievement Award.








B4® HAND SANITIZER Pocket-sized, individually-wrapped sachets holding hand sanitizer which combines cleanliness and compassion as b4 promotes social responsibility using the hash tags #b4gives #b4changelives. b4products.com

B4® HAND SANITIZER SINGLE USE WIPES Individually-wrapped tear open sachets with convenient santizer wipes that kill germs on hands, headsets, lavatory door and the control wheel in the cockpit. b4products.com






SKYPRO MARY MYERS II SHOE An airport-friendly shoe that combines absolute comfort and advanced antistatic, anti-skid, ambicork and alarm-free technology to provide comfort, safety, well-being and improved health for cabin crew. buyskypro.com

CHINA AIRLINES SKY LOUNGE The industry’s first high-ceiling Sky Lounge in Premium Business Class serves as a relaxing space for passengers and a platform for showcasing Taiwanese culture onboard. china-airlines.com

BUSINESS CLASS COSMETIC HOLDER SPIRIANT's cosmetic holder racks are designed to hold products such as toothbrushes, mouthwashes, hygiene items and cosmetics in an attractive wellness display. spiriant.com

Turning the spotlight onto products designed and offered to encourage passenger wellbeing in the air


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges: MIKE POOLEY MD PURPOSE-MADE SOLUTIONS LIMITED Mike has enjoyed a 36 year long global career in food and hospitality services including nearly 20 years with gategroup, His new business supports companies supplying inflight products.



ROY MOED, INDUSTRY INNOVATOR Roy founded and ran Pourshins until its sale to gategroup. He's been on the IFCA board; and Mercury Award Committee and received the IFSA Lifetime Achievement Award.


HAJJ KITS Qatar Airways is the first and the only GCC airline to provide specially designed Hajj Kits for all its customers travelling on holy pilgrimage via their flights to Jeddah and Medina. qatarairways.com.qa

B4ÂŽ HAND SANITIZER 15ML TUBE This is ground breaking in that it is the next best thing to warm water and soap in an environmentally safe and recyclable package. b4products.com

SKYPRO OTTO LILIENTHAL A smart black leather Derby shoe with a contemporary pointed toe, ambicork midsole for comfort and anti-skid nitrile natural rubber sole for maximum enviroment protection. buyskypro.com

Our industry is crammed full of innovative and creative products and ideas and our awards are a way to give them the recognition they deserve. Many congratulations to all our finalists JO AUSTIN EDITOR, ONBOARD HOSPITALITY

SPAFAX THE WELL BEING SHOW Advises passengers on food, drink clothing, skincare and jet lag through an onboard video screened on long haul British Airways flights.. britishairways.com

SEASCAPE ISLAND APOTHECARY A Travel Essentials Trio including Hand & Nail Cream, Peppermint Oil Lip Balm and the award-winning 8ml Soothe Sleep Oil selected for wellbeing seascapeuk.com


Want to see your product showcased here? Enter now for 2017. All entries enjoy huge exposure on our website thoughout the voting period as well as through social media and within the magazine and finalists are invited to a free awards presentation in Hamburg to hear who has won and why.











CHINA AIRLINES BUSINESS CLASS TABLEWARE This brings a flavour of Taiwan’s own cultures to the table. It uses ceramics in two colours popular in the Song Dynasty to reflect its vibrant dining culture onboard. china-airlines.com




DESTER INSULATED PAPER CUP This cup uses FSC certified paper, is light weight, has high stiffness to minimise material used and thus carbon footprint, whilst maintaining a quality feel. It is 40% space saving. dester.com



NORWEGIAN AIRLINES SPACE SAVING TRAY This smart space solution saves 50% of space inside a trolley. It is a foldable tray that functions as a box during transport and can be folded open into a tray to be served to the passenger. dester.com


Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges: MIKE POOLEY MD PURPOSE-MADE SOLUTIONS LIMITED Mike has enjoyed a 36 year long global career in food and hospitality services including nearly 20 years with gategroup, His new business supports companies supplying inflight products.

EUROWINGS 3-CLASS MEAL BOX A contemporary meal box concept that offers passengers an individual onboard experience. Can be filled with a bottle of water, a chocolate, bread roll and cutlery and a hot meal can fit on top. spiriant.com



Ariane has worked for Helios, deSter and Supplair (gategroup) and has dealt with more than 150+ airlines worldwide. Her passion lies in translating trends into concrete product offerings.

SLATES FOR CHEESE SERVICE Made of porcelain but combining the aesthetic qualities of slate and the advantages of porcelain. It lasts twothree times longer than a wooden board. en-route.com


Recognising those products which help ensure the food catered gets to the onboard table effectively, efficiently and with style












AMBIENT MEAL PACKAGING En Route developed innovative packaging and cooperated with Vueling to produce a training video to introduce their 2,000 cabin crew to the unique characteristics of the ambient meal selection. en-route.com

VACUUM FLASK NT24-1000 Impact resistant lid and constructed with 304 stainless steel to create a durable product. Easy to hold in one hand with extended vacuum chamber. rmtglobalpartners.com

BIO-BASED CUTLERY Lighter than current PS cutlery, this is partly made from renewable resources and lowers the CO2 impact without compromising functionality. It suits common recycling streams. dester.com

THE TOPPER POD A simple concept that acts both as a secure fitting lid and as a “pod” for snacks or toppings. Ideal for use with soups, porridges or rice and pasta dishes. wkthomas.com

Thank you

Products not yet featured onboard but targetting the onboard hospitality market or due to go onboard soon were all submitted to the judges for comment and commendation as the Ones to Watch in the coming year

ZODIAC COOL TROLLEY A system which opens up return catering possibilities for airlines. Includes cooling solution with superior performance and user-friendliness. catering.zodiacaerospace.com

Our awards couldn't happen without YOU, our readers. Over 1000 of you voted online to select the finalists. Thank you! If you didn't vote - be a part of it next year, you just have to be a subscriber to the magazine









BOTTEGA GOLD 20CL Refreshing Prosecco DOC, with a low alcohol content and a versatile taste: perfect as an aperitif, great when matched with starters, pasta, fish and poultry. bottegaspa.com




FLIEGERCOCKTAIL Berlin’s oldest spirits brand MAMPE worked with airberlin to combine the apricot and orange flavours of the liquor with new ingredients to create three long drinks. airberlin.com



MOSCOW MULE A spiced version of the widely popular pre-prohibition era drink, made with 100% all natural ingredients and supplied to United Airlines as a ready-toserve cocktail. crafthousecocktails.com







Finalists in this category, chosen by our readers' vote, were submitted to the following expert industry judges:




KAREN ROBINSON, SUPPLEMENTS EDITOR, THE SUNDAY TIMES Karen travels extensively to write about holiday destinations and overseas real estate worldwide for one of the UK's leading national papers.


Mike led the design management of the onboard experience for the Etihad's A380, B787 and A350 and was previously head of design management at British Airways.


2015 ...that were recognised in our inaugural awards 2015 were as follows:

AMENITIES First and Business Class: Qantas Oroton Business Sleep Collection Premium Economy, Economy / LLC: Etihad Airways Economy Class Kit FOOD SERVICE EQUIPMENT Hardware: Flightweight SmartCart Tableware: deSter disposable glass for Cathay Pacific



TEXTILES Qatar Airways sleepwear

INNOVATION First and Business Class: Formia Premium Economy, Economy / LLC: Qantas' new international dining experience

PACKAGING FOOD & BEVERAGE Great British Fish and Chips for British Airways, by DHL

WELLBEING Hydra Active moisturising pyjama

SNACKS AND DRINKS First and Business Class: Living Juice Premium Economy, Economy / LLC: Qantas pulled-beef sliders


Smart airlines are choosing the new 1.5L Ministro Flask

You deserve it too


onboard entertainment

onboard entertainment SHOW PREVIEW


Richard Williams preview products and content on show in Hamburg

Our technology award category proved highly popular



Check out our dedicated entertainment and connectivity supplement

Aircraft Interiors Expo 2016 BY POLLY MAGRAW, EVENT MANAGER

ThIs will be the 17th year of Aircraft Interiors Expo (AIX), the event that brings the Passenger Experience industry together. More than 16,000 attendees including 1,000 airline buyers from 180 global airlines are due to pass through the doors of the Hamburg Messe April 5-7. SETTING THE AGENDA In recent years, AIX has proven to be the leading event to showcase the latest innovations in passenger comfort and onboard technology, and to host debates around future trends and issues facing the industry. This will be no different in 2016; the show will again examine the prospects of these key sectors. THIS YEAR More than 530 exhibitors will take over the B halls of the Hamburg Messe with 60 first-time exhibitors including Spafax, Aero-Sense, Adaptive Channel and ComFly. They will be joining Panasonic Avionics, B/E Aerospace, Airbus, SAS, Zodiac, Boeing and many other longstsanding exhibitors. The IFEC dedicated zone has fifteen new exhibiting companies showcasing new and emerging innovations in content

provision, games, graphical user interface (GUI) and app creation, IFE hardware, and inflight communications and connectivity. SITA reports that 64% of passengers value IFE over other inflight services, and airlines are investing heavily in this space, expected to reach $6 billion globally by 2020. 67% of visitors to AIX wanted to find out more about IFE last year.

from ground to air to ground again. Passengers are now expecting to continue their daily life on board, and this will soon demand a completely seamless experience. AIX is evolving along with passengers and looks forward to growing with its exhibitors to bring customers the future of Passenger Experience.

THE FUTURE We can imagine a future where passengers are connected and integrated completely onboardHoSPitaLitY.Com


 in tHe neWS

Travel guides from PXCom

Oman Air renews with GEE OMAn AIr has renewed a multiyear deal with GEE (Global Eagle Entertainment) to supply its full content service including a new system launch on the iPad. As part of the agreement, GEE will provide a full range of inflight entertainment content services, including movies, music, TV, games and magazines on in-cabin and seatback screens as well as a passenger tablet system featuring the iPad. GEE is also providing comprehensive IFE system testing and support for both domestic and international flights aboard Oman Air’s B737, B787 and A330 aircraft. The national airline of Oman, Oman Air first signed on with GEE for inflight entertainment content in 2012. “GEE is playing an increasingly vital role in the development and deployment of

our inflight entertainment platform across the Oman Air fleet,” said Usama Al Kharusi, senior manager of Inflight Services for Oman Air. “As we continue to diversify IFE systems and introduce new platform capabilities, we are confident GEE’s inflight entertainment and content leadership and expertise will enable Oman Air to fully anticipate and deliver on our passengers’ IFE demands today and in the future.” “The renewal of our content services agreement with Oman Air is the result of a growing partnership built on trust and a lot of hard work behind the scenes. GEE is building its content business based on our thorough understanding of our customers’ inflight entertainment business,” noted Amir Samnani, svp of content services for GEE.

AIX Expo attendees can see the potential of PXCom technology coupled with interactive travel guides content, seamlessly integrated in the Inflight Entertainment System. “Thanks to its important destination content catalogue and local partnerships, airlines can now be supplied with a 100% coverage of their destinations,” says Cyril Jean, PXCom’s ceo. “Additional features such as booking while in the air, and favourites selection that can be sent to the passenger’s PED, are now standard in all our guides.” AIX STAND 3C50

2016 Onboard Hospitality Awards The 2016 Onboard Hospitality Awards will take place just prior to the WTCE/AIX show in Hamburg on Monday April 4. In the Best use of Onboard Technology category, four entries have been shortlisted from 11 entries. They are Gogo’s 2Ku, AirFi’s portable wifi Box solution, CrewTab from SITA OnAir, and the Sky High crew sales e-learning app from Gate Retail Onboard.

Philippine celebrates with free wifi Philippine Airlines (PAL) has launched a freemium wifi service as part of its 75th anniversary celebration. PAL is using SITAONAIR’s internet OnAir technology to deliver the service, rebranded as myPAL Wi-fi.


The Philippine flag carrier has the region’s second highest proportion of connected jets in its long-haul fleet. It’s also one of only 11 airlines to have passenger Wi-Fi on over two-thirds of its long-haul fleet. AIX STAND 4B30





FACTORY DIRECT INFLIGHT - SERVICE ITEMS with US & UK Warehousing & Stock Readily Available.

IFE headphones Amenity Kits Air Sick Bags Blankets Pillows Pillow & Headrest Covers

Linens Napkins Duvets Hot Towels As well as other in-flight & textile products

Visit us at WTCE InflightDirect 125 Compton View Drive Middletown, RI 02842 USA Tel: +401-714-4190

www.InflightDirect.com sales@InflightDirect.com


Hamburg April 5-7 Stand # 1E18 Mills Textiles

P.O. Box 67 Oswestry Shropshire SY11 1WD USA Tel: +44 (0) 1691 656092 www.millstextiles.com sales@millstextiles.com

THE DESTINATION FOR THE AIRCRAFT INTERIORS INDUSTRY. Aircraft Interiors Expo 2016 5-7 April 2016, Hamburg Messe, Germany The global market leader for the world’s aircraft interiors industry. Aircraft Interiors Expo is the launch pad for cabin programmes showcasing tomorrow’s designs, in-flight entertainment, connectivity and passenger services. Register online for your FREE place today www.aircraftinteriorsexpo.com Organised by:

In-corporation with:

Supported by:

onboard entertainment

Airlines trial immersive cinema IFE headsets XL Airways France and four other European and Middle Eastern airlines are set to trial the new SkyTheater cinema headset. Created by Skylights, the headset is designed to offer immersive inflight entertainment in both 2D and 3D. It aims to create the feeling that the user is watching a movie on the big screen whilst inflight. David Dicko, ceo of Skylights, said: “Our mission is to bring the movie theatre or cinema experience onboard using immersive glasses. It will give the passenger the sense that they are no longer onboard an aircraft” Eight headsets have been trialled by XL

Airways France and a further 27 will be added for the second phase of testing. Said Dicko: “The first testing phase and the results have been very good with a 99% satisfaction rating.” skylights.aero AIX Stand 2E21

Check the wifi before you board In February this year, flight amenitiesranking website Routehappy reported that only six per cent of wifi-equipped flights worldwide offer the reliable, fast service that the site classifies at ‘best wifi’. However, new technologies being introduced this year should increase that percentage before 2017 rolls around. Gogo introduced its new 2Ku satellitebased technology in late 2015. The

new technology uses two antennas as opposed to one, which, according to Gogo, doubles Ku bandwidth. So far, Gogo has equipped approximately 2,500 planes with 2Ku. Next in line for 2Ku rollout is Virgin Atlantic. Gogo claims that 2Ku’s performance is similar to landbased wifi, including the ability to stream videos. The next inflight wifi innovation to launch is expected in April from Panasonic Avionics. Panasonic plans to offer an upgrade in bandwidth to as much as 22Mbps on any route between the west coast of the US and Europe. In its Annual Global State of In-flight Wifi report, Routehappy says that US airlines now offer at least spotty service on 78% of their available seat miles. Passengers can now check the quality of the service on individual flights at Routehappy.com onboardhospitality.com

'Gate2Gate' wifi from Icelandair Passengers with Icelandair can now use wifi onboard during takeoff and landing and throughout their flight. The wifi is never switched off and use of electronic devices is also now permitted during takeoff and landing. Says Helgi Már Björgvinsson, svp sales and marketing, Icelandair, "It’s important for us to be in the forefront of adapting and providing passengers great entertainment and connectivity, and the solutions provided by Global Eagle Entertainment make that possible”. Icelandair became the first airline in Europe to offer the service in February 2016, and it will be available on all routes except the new Aberdeen to Reykjavik service. Wifi is complimentary for two devices on each flight for booked Saga class passengers and Saga Gold Members. All passengers can purchase wifi on board with prices starting from six euros. Icelandair.co.uk

New ‘Venus’ box and new customers or AirFi The AirFi Box featured in the Adria Airways case study (see IFEC supplement) has been upgraded, says Job Heimerikx, AirFi ceo. The new Venus Box will have a 3D moving map automatically included and enhanced streaming capabilities. TUI Netherlands is the first airline to use the new technology. Added Heimerikx: “We are also flying with KLM and Cebu and Small Planet has also decided to start with us. We are working with another big client, watch this space.” AIX Stand 2C70




Lemonaid & ChariTea Onboard Hospitality is looking for new and innovative players pushing their product onboard. Check out our latest discovery combining beverages for onboard with charity donations Everyone loves a success story and at Onboard Hospitality we’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces of tomorrow. So if there is a young innovator in your company who deserves recognition for fresh thinking, get in touch and we’ll spread the word, champion the cause and watch your business as it heads sky high.

Innovator of the month Two onboard beverage companies have come together to promote socially responsible choices for travellers. Lemonaid and ChariTea have a new take on social drinking with a range of seven soft drinks and ice teas which as well as tasting good, also do good. Lemonaid produces sustainable soft drinks and ChariTea makes ecological iced tea - the ingredients are organic, vegan and sourced from small-scale farming cooperatives in Sri Lanka, Paraguay, Mexico and South Africa. Both are committed to Fairtrade to ensure local farmers can improve their living conditions and initiate community projects. Every bottle of Lemonaid and ChariTea sold supports local projects that improve social, ecological and economical

structures in economically disadvantaged parts of the world by donating five pence for every bottle sold to the charitable organisation. The drinks are supplied through LSG Sky Chefs to carriers such as Air Berlin and are also supplied to a number of airport outlets including at Frankfurt Main, Hamburg, Zurich and Geneva airports. Almost £1,000,000 has been raised to date for development aid projects, including education, childcare, mental health and infrastructural initiatives. Free from preservatives, artificial sweeteners and flavourings, Lemonaid’s lightly sparkling organic soft drinks are

made from fresh juices and sweetened with cane sugar. They use up to 50% less sugar than regular soft drinks. Flavours include Lemonaid Lime, Lemonaid Passion Fruit and Lemonaid Blood Orange. ChariTea’s organic iced teas are made from freshly-brewed loose leaf tea, which is refined with pure fruit juices and lightly sweetened with natural sweeteners, agave syrup or honey. Flavours include ChariTea red (rooibos tea with passion fruit), ChariTea green (green tea with ginger and honey), ChariTea black (black tea with lemon) and an ice tea made from full yerba mate leaves - a natural caffeine boost, with no added sugar and just 17 kcal per 100ml. lemon-aid.com charitea.com Send your onboard innovator ideas to: julie.baxter@onboard hospitality.com

Founders: Jakob Berndt, Felix Langguth and Paul Bethke



people on the move

Who's on the move? Nick Bregman Wessco To: Chief operating officer From: Vice president of business management Nick has been at Wessco for 12 years and joined after earning a BSc at University of Oregon. In his new role as coo, Nick will continue forming strategic partnerships and leveraging his relationships with trendsetters in the entertainment, skincare and fashion worlds to enhance the passenger experience. Commented Bregman: "I look forward to working closely with our talented team and the airlines of the world"

Nabil Kazi Wessco To: Chief marketing officer From: Founder, Sandalwood Entertainment LLC Nabil joins Wessco after more than 20 years in the entertainment industry, having served both The Walt Disney Company and 20th Century Fox. An out of-the-box thinker with an exceptional approach to building brand awareness, he has a deep database of brand and agency contacts. His vast experience in marketing strategy, brand partnerships and digital media will help navigate Wessco into the future.

Richard Wood Alpha LSG To: Managing Director From: Site Director, Dairy Crest Richard has a broad range of senior level experience across various sectors.

He has an extensive operational background means he is highly experienced with various approaches to drive continuous improvement. He takes full responsibility for all activities within Alpha LSG’s LondonHeathrow business and will focus on delivering the next phase of its business strategy.

Paul Gurnell Alpha LSG To: UK sales and marketing director From: Head of vendor management, Amazon Over his career to date Paul has worked for Unilever, GlaxoSmithKline and most recently Amazon. In his new role he will be responsible for the development and execution of AlphaLSG's UK business development as well as its sales and marketing strategy. He will be working closely with the senior leadership team to ensure the sales strategy is aligned with operational delivery for commercial viability.

As ceo at Kaelis for Australasia MiddleEast and Africa, Dilip’s responsibilities are broad, but all aim to fortify Kaelis’ global positioning.

Colin Munn Chiltern Foods To: Business development director From: Director of marketing and sales, Europe and Middle-East, DFMi Colin has taken up a new position with Chiltern Foods, his role as business development director will be to develop the Chiltern Range of fresh and frozen products into the travel sector as well as this he will focus on increasing the current food service range. As the new business development director he will be aiming to utilise both the Aylesbury manufacturing unit and the assembly unit at Heston, Heathrow in order to achieve the brand's goals.

Claudia Gamberucci BOTTEGA To: Area Manager, Middle East, Greece, Cyprus, Malta From: export manager,

Dilip Nijhawan Kaelis To: Ceo, Kaelis for Australasia Middle-East and Africa From: Independent consultant Dilip has over 35 years of experience in the onboard services, catering and hotel industries. Throughout his career, Dilip has held senior management positions in Emirates Flight Catering, Emirates, Oman Air, Srilankan Catering and Oberoi Hotels & Resorts.

cuzziol grandi vini Claudia's responsibilities will include: maximising sales and profitability, establishing a clear and concise customer service package and keeping management informed on trends. Gamberucci commented: "Bottega is a new challenge for me: a brand with a very modern concept, focused on marketing and research, and a strong experience in the production of wines and spirits - a segment which I particularly love.”

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




r e t s i Reg w No

The leading global event for travel catering, onboard retail and passenger comfort Network with 600+ Airline & Rail Buyers

Meet new suppliers and do business with existing partners

Discover the latest products and services from 300+ exhibitors

Enjoy chef demonstrations and interactive presentations

Find out more

worldtravelcateringexpo.com Co-located with:

Organised by: Alternativ e Ener gy


MHA Conference and Trade Show

Wedding feast

Where: Hyatt Regency, Orlando When: April 10-12, 2016

Retrocorn is a tasty onboard snack, which found its way into the wedding celebrations of our managing director's daughter. Said md Martin Steady: “No-one wanted another full meal in the late evening seeing that dinner only finished around 8pm, so having something very tasty to snack on was just the right thing. Our sincere thanks to Retrocorn for their product. ” retrocorn.co.uk

The Marine Hotel Association's 31st Conference and Trade Show, (MHA 2016) will take place at the Hyatt Regency Orlando Convention Center. The event will kick off with the annual golf tournament, as well as a silent auction followed by two days of conference sessions, presentations and a trade show. The event will showcase new products and services for the industry. mhaweb.org

Where: Guildford, United Kingdom When: November 7, 2015

Under the Patronage of H.H. Sheikh Ahmed bin Saeed Al Maktoum President of Dubai Civil Aviation Authority, Chairman of Dubai Airports, Chairman and Chief Executive of Emirates Airline Group Co-located Events:



BOOK YOUR STAND TODAY For enquiries, please contact Hachem Farache Email: hachem.farache@reedexpo.ae Call: +971 (0)2 409 0312 ORGANISED BY


APEX Expo and AIX Going for gold Where: Singapore • When: October 24-27, 2016

Where: TravelPlus Awards • April 6, 2016

APEX and Reed Exhibitions will this year co-locate APEX EXPO and Aircraft Interiors Expo Asia (AIX Asia) creating the biggest airline passenger experience trade show in Asia. The event will take place in Singapore from 24-27 October 2016 at the iconic Marina Bay Sands. apex.aero; aircraftinteriorsexpoasia.com

The TravelPlus Airline Amenity Bag Awards Ceremony celebrates its sixth year in 2016. The ceremony will take place on April 6 2016 in Hamburg, at the Radisson Blu Hotel. Says TravelPlus spokesman: "Forty of the world’s airlines have entered over 100 products across 14 categories, and all will vie for the so-called ‘Gold Seal' of passenger approval". This year’s evening event will also unveil a new online database which will provide an insight into amenity kits from the view of airline passengers. The website will also include a variety of images depicting kits from the past decade, and aims to be an analysis and research tool for the industry. travelplusawards.com

WTCE Middle East Where: Dubai When: May 9-11 2916 The Dubai-based Travel Catering Expo has joined the World Travel Catering and Onboard Services Expo roster, as WTCE Middle East. The rebranded show brings suppliers, caterers and industry experts to a platform dedicated to the Middle East, Africa and the Indian Sub-Continent. It will be hosted at the Dubai International Convention & Exhibition Centre (DICEC). With over 300 exhibitors, attendees will be treated to a range of informative and educational interactions with regional specialists and suppliers. Archana Sharma, exhibition director at WTCE, commented: “The event will benefit from the strength of the global WTCE brand and give customers the opportunity to look and learn from this rapidly growing market.” worldtravelcateringexpo.com 162

CALENDAR September 8 –

9 Air Experience Co ngress 2016, Business Design Centre, London terrapinn.com September 19

21 IFSA Expo, McC ormick Place Convention Cent re, Chicago ifsa.net.com September 21

– 22

lunch!, Business Design Centre, London lunchshow.co.uk

October 24 – 27

AIX ASIA and AP EX 2016, Marina Bay Sand s, Singapore apex.aero; aircraftinteriorse xpoasia.com




Come and visit us at our inspiring

WTCE 5-7 April 2016* *4A45 & 4A60 Hall A4 | Hamburg Messe und Congress GmbH Messe Platz 1 | 20357 Hamburg, Germany


Profile for BMI Publishing Ltd

Onboard Hospitality 66 March/April 2016  

The hub for news, views and top trends in travel Hospitality. This edition: WTCE/AIX Preview, Taste of Travel Programme, Olive Oil, Chinese...

Onboard Hospitality 66 March/April 2016  

The hub for news, views and top trends in travel Hospitality. This edition: WTCE/AIX Preview, Taste of Travel Programme, Olive Oil, Chinese...