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Creative futures How 3D technology is driving creativity and culinary innovation


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inside this issue DESIGN & INNOVATION



69 Focus on...

BA's deal with M&S

20 3D printing


Powering innovation

25 Focus on...

Opinion: Neil Carter on merchandising

72 How to...

Edible insects

Get products onboard

26 Opinion:

Ariane van Mancius on creative blurring

28 In conversation with

Manoj Pridhanani, Kaelis

73 In conversation with


Xavier Rossinyol on gategroup's Uqonic

34 Snacks

Saintly savouries

39 Take your pick:

29 How to...

Move your business overseas


Focus on... Aerochef


41 How to...

74 Take your pick:

Onboard gadgets


create fine dining inflight with Garuda

61 Perfect partners

Food & wine pairings

45 How to...

use tech to reinvent catering with ifleat

50 Focus on...

79 Opinion:

Jeremy Clark Pokemon woe


Dairy-free milks

Roger Williams Revving up rail revenue

54 Rail Catering


Nigel Duncan, on cabin lighting

REGULARS 07 Industry updates 47 Show review: IFSA

52 Opinion:

67 Take your pick:

80 In conversation with

16 In debate

AMI Group

65 Focus on...

Spanish style

56 Focus on...

WELLBEING Uniforms in focus

Marc Warde on bread on board

Etihad Catering


76 Looking good

43 Opinion:

33 Focus on...




75 New Arrivals

83 APEX Expo review

94 Galley Gossip

84 Tech update

With George Banks 96 Global perspective 98 Events


57 In conversation with

Philippe Tomatis, on LSG Group's rail offer


86 Boxing clever

Portable streaming

89 In conversation with

Elias Zaccack, SES

90 Focus on...


91 Opinion: Rob Britton

Bemoans the reboot

59 How to...

cater for truckers and tourists onboardhospitality.com

92 Focus on...


“currently offered in ANA long-haul Business Class�


Publisher: Sue Williams Editor: Julie Baxter Deputy Editor: Laura Gelder Contributing Editor: Jo Austin, Steve Hartridge, Andy Hoskins Contributing Writers: Cameron Roberts, Benjamin Coren, Jeremy Clark, Richard Williams, Nik Loukas, Roger Williams, Rob Britton, Marc Warde, Ariane van Mancius Creative Director: Matt Bonner Designers: Louisa Horton, Ross Clifford, Monica Notarnicola Junior Designer: Zoe Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Cheryl Staniforth Managing Director: Martin Steady Onboard Hospitality is published by: BMI Publishing Ltd Suffolk House, George Street, Croydon, Surrey CR9 1SR, UK Tel: +44 (0) 20 8649 7233 Fax: +44 (0) 20 8649 7234 Editorial email: julie.baxter@onboardhospitality.com richard@appinpublishing.co.uk (IFEC) Advertising & Awards email: sue.williams@onboardhospitality.com Taste of Travel Theatre email: jo.austin@onboardhospitality.com Subscriptions email: subscriptions@bmipublishing.co.uk or via: onboardhospitality.com © BMI Publishing Ltd 2016. Whilst every effort is made to ensure accuracy, BMI Publishing Ltd cannot be held responsible for any errors or omissions.


The future is now... When we first launched our new enewsletter, Onboard Hospitality Weekly, we wondered if we might struggle to find enough industry news to share with you on such a regular basis. We really needn't have worried!

Julie Baxter Editor, Onboard Hospitality


ISSN: 2046-2042

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

From new kitchen openings to amenity kit launches, innovative product and fresh onboard menus to tech developments, rarely a day goes by without inspiring developments pinging into my inbox. Ours is a truly dynamic, evolving industry and when you think of the months of product R&D, design, prototyping, taste testing and planning that goes on before a launch becomes a press release, the scale of the industry feeding our little newsletter feels immense! The onboard world is clearly hungry for progress and in this issue we've looked at the processes behind those launches in our 3D printing and uniforms features as well as spotlighting menu launches, new kitchens and specialist businesses. The team also reports on more innovation seen at InnoTrans, where it was clear onboard hospitality for rail has massive potential for growth; and developments seen at IFSA and at APEX Expo in Singapore. It's a busy market place and at every turn, ingenuity and creativity drives the passenger experience forward to great effect, a fact that is certainly going to make life hard for our 2017 Onboard Hospitality Awards judges. Entries are flooding in and will be on our website from midDecember, so if you haven't already done so do put your products forward fast as entries close on December 1. We're recognising excellence, so get involved and good luck!

Don't miss this

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

Our next Onboard Entertainment & Connectivity supplement will be out for AIX & WTCE in April, covering hot trends and innovation in this sector. Contact: Richard Williams


For latest onboard news and interesting quick reads don't miss Onboard Hospitality Weekly our regular enewsletter, now read by over 14,500 key decision makers. Contact: Julie Baxter


The 2017 Onboard Hospitality Awards winners will be announced on April 3 during AIX & WTCE. Be sure your product is in with a chance. Enter before December 1. Contact: Sue Williams



The Onboard Hospitality team will once again be collaborating closely with Reed Exhibitions to create an inspiring Taste of Travel Theatre at WTCE. See you there. Contact: Jo Austin


We aim to help you connect in the virtual world too. Follow us on Linkedin and through Twitter. Use #onboard #OBHawards to follow the conversation. @OBHMagazine







Baking queen onboard

Luxury rail operator Belmond adds Mary Berry afternoon tea menu


Delta covers up

Westin Heavenly's luxury blanket takes flight in First


All at sea

Kidworks deal entertains young passengers- on Thomson Cruises



Laying on the luxury

New Buzz collaborations for Lufthansa and Etihad Airways onboardhospitality.com


INDUSTRY UPDATE Read more industry news every week at onboardhospitality.com

Finnair chef tie-up FINNAIR has a new partnership with Finnish chef Eero Vottonen for its latest Signature Menu. The new collaboration will bring true Nordic elements to Finnair’s long-haul Business meal service out of Helsinki to all destinations from January 11, 2017. Last year, Eero Vottonen was selected as Finland’s candidate for the prestigious Bocuse d’Or culinary competition in Lyon, France which brings 24 chefs from different countries to compete on the international stage. He has worked in the top kitchens of Finland including restaurants such as Chez Dominique, Luomo, G.W. Sundmans and Olo. Maarit Keränen, head of inflight service at Finnair, said: “With next year marking Finland’s centennial anniversary, it’s a great opportunity for us to collaborate with Finland’s candidate for the Bocuse d’Or competition. finnair.com



Read more industry news every week at onboardhospitality.com

Buzz lays on the style for Lufthansa and Etihad LUFTHANSA has unveiled new amenity kits in Business featuring luxury brand Jil Sander Navy. Curated by Buzz, the kits focus on aesthetics and functionality and come in two colour combinations: bright blue/navy and bright blue/grey. In addition, Lufthansa will be introducing the Jil Sander amenity kits for First early next year.

Since 1969, the Jil Sander brand has been the epitome of modernity and sophistication with a focus on quality fabrics, technological innovation and a clean-lined aesthetic Buzz has also supported the extension of the Etihad Airways Business kits range featuring designs based on iconic cities on its network. Five new cities have been added: New York, São Paulo, Rome, Melbourne, and Bangkok, and the existing Abu Dhabi kit has been refreshed. Inclusions feature Londonbased skincare and grooming brand Scaramouche + Fandango. For First, Buzz facilitated a partnership between leading fashion and beauty brands Christian Lacroix and Hungarian skincare company Omorovicza. These kits can double as clutch bag and iPad case. buzzproducts.com



ENTER NOW onboardhospitality.com

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American's UK chef alliance AMERICAN Airlines has partnered with British Michelin-star chef, author, television personality and restaurateur, Mark Sargeant to design an exclusive menu for Flagship First passengers travelling from London to the US. The à la carte menu now onboard features dishes personally designed by Mark using fresh ingredients and innovative flavour combinations. Menu highlights include ‘poached native lobster’, and ‘roasted duck with hoisin barbecue sauce’ to start, followed by ‘slow-cooked West Country pork belly with fennel seed and white bean cassoulet’, or ‘barbecue short rib of Angus beef with sweet potato champ and red cabbage slaw’ for the main course. For dessert, a ‘warm spiced Victoria plum crumble with English custard or vanilla ice cream’ offers a nostalgic seasonal treat. aa.com

13/05/2016 10:11


INDUSTRY UPDATE Read more industry news every week at onboardhospitality.com

Business meal refresh for Air France SERVAIR is extending its collaboration with chef Guy Martin who has created six meals now featuring on the new Air France Business menu flying long-haul from Paris. Michelin-starred Martin, a founding member of the Servair Culinary Studio, has been training the Servair teams since 2002. A different dish from the new range will be offered every fortnight to ensure frequent travellers regularly find something new to enjoy. Martin has trained the Servair chefs in the making and presentation of his Signature Meals which include: pancooked prawns, broccoli with ginger, butternut purée and a shellfish jus with flat-leaf parsley; sautéed veal seasoned with melegueta pepper, with organic maize penne, vegetables and pearl onions; roasted guinea fowl breast, carrot and cardamom ketchup,

organic red quinoa like a risotto with cranberry jus; orecchiette pasta with squid and rocket on a tomato base flavoured with coriander seeds; veal chuck, sautéed porcini mushrooms, smooth artichoke purée with an organic beetroot and blackcurrant jus; and cod loin fillet, basmati rice in turmeric, crushed courgette with cashew nuts, and coconut sauce seasoned with espelette pepper. airfrance.co.uk

AFRICA'S largest airline, Ethiopian Airlines, has officially opened its newlybuilt catering facility in Addis Ababa. The new G+1 facility includes a food processing area fully-equipped with hightech hot kitchen and bakery, dishwashing and ice-making, storage units, cold rooms, stores, flow wrapping area, cooling facilities and dedicated halal kitchen plus delivery trucks. ethiopianairlines.com

Baking queen 2016 WINNERS ECOTHREAD BLANKET buzzproducts.com ICELANDAIR 4 IN 1 KIDDIE PACK intexcomfort.com

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Boost for Africa

LUXURY rail operator Belmond has launched a special afternoon tea experience with Britain’s national treasure and Queen of Baking, Mary Berry. Travelling aboard the elegant vintage carriages from London's Victoria Station, the menu includes some of Mary’s favourites including cherry and almond tart, strawberry mille feuille, opera slice and baked scones, all served with tea and champagne. belmond.com

18/07/2016 08:57



Read more industry news every week at onboardhospitality.com

Kidworks sends kits to sea in a new alliance MILK Jnr's & Kidworks have launched two new onboard children's packs for Thomson Cruises’ fleet of five ships. The kits contract follows the successful roll-out of kits created for TUI Group’s airlines: TUIfly Nordic, Holland’s Arkefly, Belgium’s Jetairfly and Thomson Airways. The new concepts for Thomson Cruises include a Check-In Pack that is handed to children when they board and an Ocean Travel Adventures Treasure Chest which greets them in their cabin. The packs include a lanyard list of ‘things to do and see card’ encouraging young travellers to explore the ship and to interact with staff and crew, and the TUI-branded treasure chest includes activities and games. milk-jnrs.com

Liberty classics onboard BA BRITISH brand Liberty London has created exclusive washbags for customers flying in First with British Airways. The new Liberty London First washbags will appear onboard from January 2017 and feature prints from Liberty London’s vast textiles archive, updated for today’s modern traveller and to reflect British Airways colours and branding. Throughout the year further print designs will be added to the collection. Troy Warfield, British Airways’ director of customer experience, expects the washbags to become collector’s items in their own right. The women’s washbag features

‘Christelle’, an eye-catching oriental inspired floral print, and comes with a convenient wristlet for carrying.The men’s washbag features a black embossed textured exterior with ‘Felix Raison’ paisley motif printed lining. britishairways.com

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industry update Read more industry news every week at onboardhospitality.com

Clip adds glamour to Jetblue's Mint onboard experience JETBLUE has partnered with Clip to introduce new custom-designed amenity kits from New York Citybased Hayward and Hopper in the airline’s Mint premium cabin. Designed by Hayward and Hopper’s Marin Hopper (daughter of Hollywood legends Dennis Hopper and Brooke Hayward), the kits were inspired by Hopper’s personal style and family archives and aim to offer passengers a chic, comforting and classic amenity kit. The Hayward kit, for female customers, is made from signature denim and includes a delicate brass zipper designed by Leland Hayward. The Hopper kit, for men, is fabricated in a natural cotton canvas with an artisanal feel. The kits include all personal care products all made in the US plus screen cloths illustrated with photographs taken by the renowned Dennis Hopper. jetblue.com

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


INDUSTRY UPDATE Read more industry news every week at onboardhospitality.com

Air Seychelles upgrades amenities AIR Seychelles has launched new Business and Economy kits and a revamped fun pack for kids. The new kits are the result of a collaboration with Galileo Products and have been designed to reflect the ‘flair and joie de vivre’ of the Seychelles culture. The new Business kits contains a dental pack, eye mask, socks, earplugs and premium skincare items from Scaramouche + Fandango. This British brand was chosen for its honey lip balm and a moisturising hydrator. All is presented in a neoprene bag that doubles as an iPad mini case post-flight. A new Economy kit, comprises earplugs, an Air Seychelles branded eye mask, dental kit and socks presented in a soft red

AK teams with Nat Geo AK-Service has launched new amenity kits for children flying with Air Astana. The vivid kits have been developed for two age groups. Children aged three to six get a book-shaped bag, designed under license and themed around The Little Prince with illustrations painted by its author Antoine de Saint-Exupéry. The kits for older children have been created in collaboration with National Geographic Kids and are full of interesting facts about the planet, plus games, a toy compass and a take-away branded neck warmer and wallet. ak-service.ru


People on the move Jeremy Parsons AMI INFLIGHT TO: ACCOUNT EXECUTIVE – FROM: GATEGROUP Parsons has joined AMI Inflight in the US after nearly 10 years at gategroup where he held positions as a director of sales and service Pourshins/Supplair and was gm of Supplair US. He will be temporarily based in Atlanta and will eventually relocate to Chicago.

drawstring bag that can be reused for storing sunglasses. The newly-designed kids' pack features an Air Seychelles mascot in a book filled with fun games and activities plus wax crayons and a puzzle. They are packed in a large, water-resistant drawstring bag that can be useful beach companion. airseychelles.com

Westin gets onboard DELTA Air Lines has added a newlydesigned Westin Heavenly inflight blanket to its premium collection of amenities for First passengers. This is an extension of the airline’s existing partnership with Westin Hotels & Resorts, part of Marriott International, Inc. The inflight blanket is inspired by signature design elements of the iconic Westin Heavenly Bed and features muted grey hues. White comforters and hypoallergenic pillows – along with Deltabranded sleepwear – are also part of the offer. delta.com

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


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Bambang Sujatmiko APOT.ASIA TO: CHAIRMAN Sujatmiko, who is president & ceo of Aerofood ACS, has been appointed the new chairman of Asia Pacific Onboard Travel (APOT.Asia). He replaces Rakitha Jayawardena after a successful two-year term. Sujatmiko said: "If we collaborate and have a mission to unite, together we can grow opportunities to the benefit of the region, and the world out there will recognise our achievement."

Steve Allen DNATA TO: SENIOR VP PRESIDENT UAE AIRPORT OPERATIONS FROM: VP OPERATIONS Allen moves within dnata and brings to the role his 15 years of experience in British Airways and on the design of Heathrow’s Terminal 5. He is also part of the Emirates Group Innovation board. In addition, Mark Gibb has been appointed as senior vp, dnata safety and standards, responsible for dnata’s safety culture globally and the company’s One Safety programme. please send your appointment news to laura.gelder@onboardhospitality.com



in debate

blind-eye vs ethical High street retailers have learnt the hard way that ethical sourcing matters but did onboard buyers get the message? Julie Baxter took the debate to Harry Zalk director at sourcing specialist Matrix



Why is ethical sourcing relevant to onboard hospitality buyers? get sourCing wrong and you risk seriously damaging your business and your client's brand. It will only take one journalist to discover pyjamas or amenity kits onboard made by child labour in India and the onboard sector will face the same condemnation and outrage as big High Street names faced recently. Retailers have seen first hand how consumers react when they get it wrong and they have responded. The onboard sector seems way behind in its ethical thinking. Are you saying onboard buyers don't care? I'm sure on a personal level people care but for most Companies this is still a boX tiCking eXerCise. It's something tucked at the back of a tender, there to cover their backs and look good rather than to inspire genuine engagement in factory conditions or foreign worker welfare.







Are you sure? Why would brands risk getting this wrong and the bad publicity it would bring? It's a very, very cost competitive industry. Airlines work on a 1% margin so procurement must be streamlined and the focus is largely on price. Also the suppliers provide suCh varied produCts, keeping everything ethiCal is genuinely a real Challenge. it takes effort. So how can the buyers justify the additional time, cost and commitment it takes to pay attention to ethical sourcing? it no longer needs to Cost money to be soCially and ethiCally responsible. If relationships are right and you support the factories you use collaboratively, better welfare brings better efficiency, lower staff turnover and a happier workforce. In turn they are more committed to

in debate


creating great product and the improved ethical credentials bring them more business. Those increased volumes can ultimately lower prices. It's a long-term view but we have seen first hand that this is what happens if you put in the time and commitment in the source country. It is also very rewarding. Matrix has won awards for its initiatives in this area and that has of course helped us build our reputation.



reliability ty responsibili

But surely a CSR audit is a good starting point? In my opinion audits have become a way of paying lipservice to ethical sourcing. They are just a piece of paper that gives buyers some comfort but they may not be the golden ticket they assume. In many supplier countries factories are suffering from audit fatigue. They have to do so many, for companies all asking different questions, that they are no longer a process of real engagement. Just an admin hurdle to jump. So what should buyers be doing? Sourcing needs to include some element of long term commitment. Choose suppliers who have built up relationships with factories and who have seen real audits, not fake books prepared to look good. You can't wave a magic wand over a factory in China, Turkey, Bangladesh or Vietnam and make it a workplace Nirvana overnight, you have to build trust, support training and worker empowerment and support the management on a path to improvement over time.


How can this move forward?


Airlines have shown they can engage on environ -mental issues and carbon offsetting even though this is a difficult area. Now it's time to start talking about ethical sourcing too. It doesn't have to be an extreme, we just need to get this topic out in the open and discuss the changes we need.


How can an individual buyer be sure they are making ethical choices? Go beyond a tick-list audit. Ask for more detail on worker hours and overtime. Make sure your company's ethical and buying policies are aligned, probe harder when you approach a supplier, ask for the CSR policy and even to be taken to the factories they use. Look for suppliers with long established relationships with their factories and be sure they support the UK Modern Slavery Act which now requires businesses of a certain size to publish details of how they manage labour risks in their supply chain and to demonstate their awareness of current ethical issues. •















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GET INVOLVED NOW! 2017 Onboard Hospitality Awards

Our elite panel of judges will assess the finalists, looking for quality, usefulness, durability, innovation and how products enhance the customer experience in categories for:


December 1 2016

Closing date for all entries (followed by online voting of finalists in each category)

April 2017

Winners will be announced at our Hamburg Awards event next year!

We will also recognise products not yet onboard in a

All entrants will also be invited to nominate their

ONES TO WATCH category for products targeting the onboard hospitality sector

Industry Personality of the Year. A star performer or favourite supplier for our judges' consideration

For further details and queries contact: sue.williams@onboardhospitality.com Full details and entry form at:







power Could 3D printing be opening the way to new creative ideas and innovation for the onboard hospitality market? Jo Austin gets under the layers of this fast emerging technology


or many people 3D printing is a relatively new and misunderstood technology perhaps because of the word ‘printing’. We think of printing as the process of putting ink onto paper but this innovation is taking printing into a whole new level. The professionals call it 'additive manufacturing' (AM) and in layman’s terms it involves the skilful creation of a virtual 3D model of an object which is then 'fed' into the printer. The additive process refers to the building of that model layer by layer from bottom to top using tiny droplets of the chosen 'material' until it forms the solid item.

The printers can use a wide variety of materials from plastics, metal and ceramics to wax and even chocolate, and all with a diversity of colour that means they are beginning to make a real stir. Depending on the type of printer, the materials used may start as liquid, powder or a solid form and are then fused, cured or melted together to make the solid object. Generally all parts of a specific item are printed in one material, although there are also multi-material machines for specialist jobs. While there is talk of everyone soon having a 3D printer in their own home, there is still a long way to go before 3D printing is used in



mass manufacturing. Says Nick Allen, director of 3DPRINTUK: "3D printing is still taking shape. The technology has been around for a while and has recently seen huge exposure in industry and government agencies but it is not a process that will revolutionise the manufacturing world overnight. Researchers suggest five to 10 years at least and even then only for low-volume manufacture of individual items. It is however an excellent process for creating a unique product or a prototype�. And that is exactly how the onboard hospitality industry is using the technology to positive effect.

Thurgood says the team is also using 3D printing for rapid prototyping and to ensure innovative new products are brought to market quickly. He says: "Access to this type of technology makes the design process faster, easier, and more cost effective and allows us to explore ideas quickly and pitch them directly to clients. Currently we are developing a new crockery range for a prospective customer using 3D technology and going forwards we expect to be able to develop solutions around cutlery, tray, cups, bottle and even amenity products." 3D printers have also made a mark in packaging, says Ariane van "They say a picture Mancius of Now/New/Next. Creative prototypes "We now 3D print most of our paints a thousand Manoj Pridhanani of Kaelis Group packaging samples to the precise words but now 3D says: "We have been using 3D size, height and shape of the printing takes that printers for a while now. For us finished product. For us it is a saying to a new level, they are an essential part of our very important design tool that it speaks a million product development process. brings a product to life. While food words!" 3D printing allows our ideas to printing is not yet suited to the develop faster than ever and onboard market, as it is really only keeps us ahead of time. Not only viable for small runs, when you see is it a money saver but it also allows us to tweak what can be done it is impressive and modelling in products, make minor adjustments and improve edible ingredients is certainly food for thought!" their functionality and design. "They say a picture paints a thousand words but now 3D printing takes that saying to a new level, it speaks a million words! Our customers are able to get a feel for the product, test it and give us feedback. 3D printing is still developing, getting better by the day and really helps us improve our designs as well as the customer experience�. The same is true at WK Thomas where Des onboardhospitality.com


Above Linstol turned a digital concept into a metal fuselageinspired tin (pictured) with the white 3D prototype behind; 3D printers in action at Food Ink event; and a deSter design prototype


Australian-based Buzz has embraced 3D but it took the conscious decision not to invest in a printing technology wholeheartedly and Alan 3D printer themselves as the technology is moving Kirszner, art director, goes so far as to say: "Our 3D forward so quickly. Philippe de Naeyer at deSter printer is a valuable member of our design and makes an additional observation that, as in the music development team.” industry, copyright could become an issue because it The benefits he identifies are the way 3D printing makes copying so easy. allows them to print, test, redesign, print, test He says: “We use 3D printing quite intensively so again and then present new concepts as a physical clients can experience a product for themselves (as sample clients can touch, feel and hold. opposed to renderings) and believe 3D technology "Even a rough 3D print can be a beneficial way of will give great opportunities to meet the trend in communicating design intentions personalisation in the future. at an early stage. Clients are much "We will be able to create custom"When you see what more responsive to samples than made or complex products (1-5000 can be done with 3D pieces) such as personalised items they are to visuals," he says. printing of food it is for Business Class, or limited edition, impressive and File exchange low volume collector’s items. On collaborative design "As a lot of passengers in the modelling in edible processes, for example, during the future will have a 3D printer at ingredients is certainly development of the Alessi tableware home, airlines may start giving a food for thought!" for Delta, the team was able to 3D file as a gift too (like a free mp3 exchange 3D CAD files with the download)," he predicts. Alessi team in Italy and then 3D print designs back at Buzz HQ for their own assessment.  Printed food Seeing the product prototype ensures product sizing de Naeyer expects to see 3D printed food, and volume measurements are accurate, something customised for First and Business passengers especially important for products such as onboard in time and predicts these innovations will start meal service ware. small, perhaps with shaped chocolates, hummus and Kirszner adds: "In-house 3D printers are incredibly cheese, but will subsequently include the economical when compared to outsourced printing of more complex food concepts such prototyping. They give us fast, affordable product tests as pizza and burgers. without the time for tooling, ensuring we are on to Chocolate, peanut butter and cake mixes revised prototypes and further assessments fast.” have been run through the 3D printing deSter undertook research into 3D technology process and the idea that a some time ago and echoes the benefits others detail meal to suit any palate onboardhospitality.com


Above 3D printing of food can create bespoke items for First or Business; Kaelis uses the printers to create its tableware protoypes



and preferences could be printed off at the touch of a button does have a certain appeal. At a recent pop-up event in London, Food Ink created the world’s first 3D printed restaurant, with all the food and the table and chairs 3D printed. Diners were invited to wear virtual reality headsets to enhance their nine-course meal. The event, costing £250 a head, was designed to explore the overlap between dining and technology-enhanced user experience, with the menu designed by Mateu Blanch and Joel Castanye of La Boscana and El Bulli fame. Onboard suppliers looking to create a completely new and exclusive onboard experience take note!

Manufacturing potential The technology is unlikely to impact mass production for a while yet, admits de Naeyer. "It is still expensive and relatively slow so the price per product is too high for our market (especially for disposables). Current processes take just two seconds to print 28 glasses so the 3D printer technology still has a very long way to go to compete with that".

He does see the potential for creating the moulds and for spare parts needed in production tooling, something that has been grabbing the wider headlines with 3D printed parts used on space stations, in jet engines, guns and medicine.

Creating interiors Airbus sees big gains from 3D printing in improving aviation’s environmental footprint through weightsaving for parts availability and interiors. Its first cabin partition printed from aluminium powder demonstrated a weight saving of 50%. Air New Zealand used the technology for its folddown cocktail trays in Business Premier and coo Bruce Parton says: “Aircraft interiors are made up of tens of thousands of parts and the big plus of 3D printing is that it allows us to make costeffective lightweight parts quickly and without compromising on safety, strength or durability.” 3D printing is clearly a technology to watch, or as Parton puts it: “The possibilities are limited only by our imagination.” •

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Culinary innovation

Have you got the creeps? People around the world have been eating insects for generations, but the idea of including them in our daily Western diet is giving some of us the creeps. Jo Austin gets the bug


ith some food sources in short supply and others thought to be unsustainable, it is only right that scientists and farmers look for new sources of protein. But insects? Really? Do we have to? The general aversion in the west to eating insects has probably not been helped by “I'm a celebrity get me out of here!” where contestants are encouraged to stuff live maggots and all kinds of creepy crawlies down their throats. It looks painful, but there are apparently over 1900 known species of insects (or anthropods) that are edible to humans – and they don't have to be served whole. They are not only good for us, but also environmentally friendly as insect farming is undemanding of water, nutrients and raw materials. According to Denmark-born Christine Spliid, founder of cricket flour energy bar Crobar, we still need a lot of education to change our perceptions, but there is a noticeable shift underway. In the Netherlands people are eating whole insects in burgers, but the more

Pictured: Could you be an entomophagist - a person who eats insects? Jimini's think you can!

digestible route is being served up in the form of cricket flour. Spliid imports her flour from an organic cricket farm in Canada which is also certified gluten-free. "Cricket flour is easier to sell than the whole insect, and you can use cricket flour for anything!” she say. Perhaps surprisingly, health shops are not the ones to put her Crobar on their shelves, but rather sports shops and quirky independent cafes. In the general crusade against global famine there are a host of new protein products coming on line that do not involve meat. Dutch company Kreca runs a pioneering insect farm run by people who 'like grubs as grub' and has been doing so for 35 years. Originally supplying feed for animals, the company has been selling products for human consumption since 2007. To my mind, Jimini’s wins top prize onboardhospitality.com

for insect-eating, quite simply because it sounds like fun! Offering a huge range of snacks, Jimini’s says people are enjoying crispy grasshoppers, crickets and mealworms as a nutritional aperitif. Their packaging insists: “Insects have the power to change our diet!” and its range of edible insects includes naturally flavoured crickets, grasshoppers and mealworms, sold as appetisers, organic dried fruit and almond bars made using cricket flour and agave syrup, all of which are low in fat and sugar. Each insect naturally contains high levels of protein as well as omegas 3 and 6. Say Bastien and Clément who crafted the flavour combinations for Jimini’s: “Our products tick all the boxes; they are healthy, tasty and a bit nuts!" Have you got the bug? Would you put insect products onboard?! • gathrfoods.com; jiminis.com mophagy.com



It's all becoming

a creative blur Ariane van Mancius spots trends and sees traditional boundaries are blurring, with interesting results. Here she takes a look at the creative mash ups now on trend


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

Strange things are happening in the world of emerging trends. One sector is merging with another, boundaries are blurring and the world is becoming increasingly mixed up and creatively messy. Go into a book shop and chances are it is a coffee shop too. Order a ride with Uber and a private car has become a taxi. Book an overnight stay with Air BnB and a home has become a hotel. Select a favourite perfume and you may discover it has a companion cocktail too. See what I mean? Boundaries are blurring and it’s really making things interesting. is readily accessible no matter where we are; In travel, gourmet dining options – as offered and what’s trending on one side of the globe by Gordon Ramsay, for example – can now be can be in fashion on the opposite continent collected at a Heathrow within a few clicks of a social restaurant as a take-away media button. "At first glance the trend of and eaten onboard. Big data and artificial blurring may seem to create Step aboard the Etihad intelligence mean weirdness and confusion but in A380 and, if you’ve paid fact the less defined things are technology is increasingly enough, your aircraft seat the cooler and more interesting joining the dots on the has become a hotel room. globe and connecting they become" As the catering trolley us, our products and comes along the aisle experiences. Technology you find it is now a Heineken draft beer bar or a has become a real force in life, and as it allows mobile Illy coffee machine. us to see and access brands and products, the The world is becoming smaller, the ‘internet sectors producing those brands and products of things’ means we are increasingly living in a are blurring too. global, interconnected world where everything Witness, for example, how perfume, fashion and food industries have merged under the Givenchy brand. Catwalk designs are linked with bespoke perfumes and now a new collection of botanical cocktails can be matched to one of 10 scents. Guests at London’s Hotel Café Royal can sample the fragrances from behind the bar before choosing their preferred cocktail, each with a distinct colour and personality. At first glance the trend of blurring may seem to create weirdness and confusion, but in fact the less defined things are, the cooler and more interesting they become. We are used to seeing the same thing in many different contexts. We view a new product as a ad pop-up online, onboardhospitality.com



then we see it in our news feed via the phone; it’s there again on TV and again in our favourite magazine. Pretty soon we are reaching for it from the supermarket shelf or the onboard trolley. Blurring allows us to reimagine the onboard experience, to throw away – or modify at least – the onboard trayset. It has opened the door to food festivals onboard; added street food to the menu and given passengers the chance to select comfort foods onboard – from hot dogs or tapas to cheese toasties. In the product choices we see Ben & Jerry launching a beer ice cream and Nectar Stone offering teaflavoured ice lollies; we see prosecco and chardonnay flavoured gummie sweets and Herb n Zest offering apple champagne mustard. There is now wine offered in cans more typical for Coke by Underwood and The Drop; and spirits - from vodka and Jagermeister to Jack Daniels whiskey – served in the tetrapak once reserved for milk or juice. In some fields packaging is now, itself, edible. We see sushi now being shaped to look like doughnuts while mini-sandwiches are crafted to look like sushi! The line between restaurant and retailer, between sweet and savoury or between the packaged and the packaging is growing thinner. Choices are growing, getting wierder and more wonderful and it seems consumers are embracing and enjoying the blur. They are being encouraged to mash up choices that usually come from different sectors and enjoy them sequentially and simultaneously in a single product. This is a trend that is with us to stay. It’s a sign of the times and a sign we all need to acknowledge and enjoy playing with onboard. •

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 onboardhospitality.com FSP OBH 59.indd 1

29/04/2014 12:08:29




MANOJ PRIDHANANI explains why Kaelis made

its debut at InnoTrans Berlin and loves designing for rail

AIL is a sector that is definitely growing and is giving us a great playground to work on. This was the first year we have had a stand at InnoTrans and we were very happy to be a part of that incredible rail event. We have already worked with a number of rail operators and we see this sector as offering a great deal of potential in the future. Operators are increasingly interested in providing a better passenger experience and we see them actively researching new creative options which is fantastic. Rail offers us an opportunity to use our design potential and propose new products as well as re-thinking service concepts. It’s an exciting space to be working in. Many rail operators are responding to the growth in demand as an opportunity to redesign and rethink what they offer, opening a huge array of opportunities for us. The challenges we face in designing for rail operators are similar to designing for airlines, however, the expectations are higher. Without weight issues and not being in mid air, rail customers seem to


expect the kind of service they would get in a hotel. Our initial ideas or concepts stem from similar roots, but there is a little more room in terms of space and weight which allows us to explore untouched grounds.

the rail industry is matching or even surpassing these aviation standards sometimes. The passenger experience is an integral part of the rail industry today and that’s where we come in as designers and suppliers onboard.

TRACK RECORD Kaelis was a part of the redesign for Renfe, one of the fastest trains in Europe. The whole ´look´ was re-developed and worked on, everything from amenities and comfort to crockery for their Business, Premium Economy and Economy. We call it the rebranding of all their products. It was a mega project which we look back at proudly and we are now working with TGV Lyria on a variety of products including their Premiere tray set-up.

FUTURE GOAL Our aim is to improve the travel experience and create an experience passengers will remember and cherish. Be it rail, air or sea, we focus on all the products the customer may or would like to come across, and alongside the operators work to make the journey more comfortable. Visiting clients across the globe opens our minds to different perspectives and ideas which would be impossible to reach from the office seat. As they say ‘ travelling opens the mind...’ Rail is probably one of the oldest modes of transport, and with the amazing improvements in current times, we are being given the opportunity to rethink things and come up with new concepts and innovative products to enhance the travel experience. In short, designing for rail is fun! •

RISING STANDARDS With the rail industry growing and strong investment in faster trains, operators are increasingly willing to also invest in more stylish, quality products to meet growing passenger demands. Business executives expect the service standards aviation provides today, and onboardhospitality.com



How to...

...move your business overseas British onboard supplier Monty’s Bakehouse is now operating from the desert – in Abu Dhabi. Laura Gelder met Monty’s man in the Middle East to find out how IDENTIFY A KEY AREA From cool and leafy Surrey to hot and dusty Al Wathba in Abu Dhabi – it might not seem an obvious choice. But as Monty’s Bakehouse business development manager for the GCC region, Andy Hurt, explained to me in the searing heat, it makes a lot of sense given that 80% of the world’s population is within eight hours of the UAE. And with three of the world’s top airlines in close proximity too, this was a natural choice for halal-certified Monty’s first overseas venture. FIND A SUITABLE PARTNER For Monty’s to set up their own factory in the UAE would have been some task, especially given the government’s business laws. Instead, the company sought a partner who could help. Founded by UAE leader Sheikh Zayed himself, Monty’s Abu Dhabi partner Agthia Group is still half-owned by the government and well-connected as a result. A longestablished and respected name in the Middle East, it’s most associated with bottled water, flour and animal feed but is currently expanding into consumer products by partnering with brands like Yoplait and Capri Sun, which Monty’s also has the rights to distribute globally to its airline partners.

“One of Monty’s Bakehouse’s core values is quality,” says Hurt. “So it was important our partner reflected this. Becoming global isn’t just a case of moving, it’s about picking up local expertise.” DEVELOP AND ADAPT Monty’s other two core values are service and innovation. Being closer to its global customer base has already improved on the latter, but Agthia’s impressive new factory is also set to push innovation. Modern, security-tight and impressively turned-out, Agthia’s bakery only open

in 2015. The factory also houses Agthia’s training academy, pleasant tasting rooms for hosting clients, a state-of-the-art laboratory where the team tests product quality and consistency, and an innovation centre where new flavour profiles are developed for worldwide tastes, including Filipino adobo chicken and Chinese hoi sin fillings for its lattice pastry and a Middle East-inspired orange/cardamom muffin. “Like many UAE organisation, Agthia is culturally diverse, says Hurt. “This is a great advantage when we’re developing globally popular products.” •

FACT FILE Monty’s is known for its handheld hot snacks and processes its lattice pastries in Abu Dhabi. Next year, the facility will also produce its duo box combining sweet and savoury snacks.

Monty’s Bakehouse also has the rights to represent Agthia’s range of breads, Viennoiserie, dates and yogurts into the airline industry either as single units or component boxes.

Shipping from Abu Dhabi can reduce transit times by up to two weeks compared with Europe, which means faster response times and reduced costs.


Monty’s Bakehouse and Agthia Group won the Best New Bakery Award for the Monty’s hot lattice pastry at the Gulf Food Awards 2016 earlier this year.

focus on...



Catering’s high tech future Specialised software solutions are smoothing inflight catering processes. Among the pioneers, AeroChef, tells Julie Baxter how tech solutions hold the key to catering efficiency


n a world where technology seems to dominate our lives, it’s perhaps surprising to discover that many large catering companies still base their processes on tech systems set up in the 1990s. While smartphones and Cloud computing are a part of our daily tech talk, it seems it is a challenge for caterers to change and modernise. Among those encouraging change is AeroChef with a software solution which has been quietly helping to redefine the business processes for the onboard catering industry since 2007. From private jet catering companies in London to large aviation groups in Indonesia and Malaysia, AeroChef's solution is an integrated tool that can speed up internal processes, make them more transparent, streamlined and easier.

Support in the clouds An internet-based system for inflight catering, AeroChef’s goal has been to help airlines and caterers move on from traditional platforms to a system which is installed on site or accessed via the cloud servers.The software was designed to save time, cost and human resources even in companies with no IT experience. Mohan Mathew, director of AeroChef and Kott Software, says: “Most companies in the inflight catering industry work off a legacy system way beyond its age and Profile

AeroChef is developed by Kott Software an ISO 9001:2008 certified company that started in 1997 and has clients in 10 countries across the world. kottsoftware.com; aerochefglobal.com

time, or MS Excel sheets that are hard to maintain. These legacy systems also often have wrong data accumulated over years with unwarranted mistakes in costing, pricing leading to revenue losses that are not tracked. These systems mean businesses even find difficulty in invoicing their customers on time. Our solution is a one-stop-shop for automating these processes and collaborations between airlines and caterers so they better exchange data via the cloud.”

User friendly & intuitive Clients using the system include Absolute Taste and OnAir Dining, Plaisance Catering in Mauritius, Casino Air Caterers and Flight Services (CAFS) in India and large catering companies like Lion Boga (Lion Air Group), Indonesia and Brahims onboardhospitality.com

SATS in Malaysia. For Brahims SATS in KL, the system supports catering for Malaysian Airlines. In addition to airline meals, AeroChef can support outside catering and nonairline orders for corporate catering or rail catering. Absolute Taste and CAFS use the AeroChef system in multiple locations and Absolute Taste uses it for adhoc order management and multi-currency support so it can bill customers across different countries in their own currency. CAFS has expanded from a one location caterer to five airport locations over past six years and says the AeroChef solution has aided this growth. Mathew adds: “The user friendliness and intuitive interfaces of the system make it easy to train, adopt and implement AeroChef within a short span." •



Etihad Catering

Designing for growth Etihad Catering is innovating and future-proofing as it meets the demands of apparently unrelenting growth. Laura Gelder visits Abu Dhabi to find out how the kitchen keeps up


hen Abu Dhabi’s airport opened in 1982 the catering division created less than 5,000 meals per day. It now peaks at 82,000 and, based on Etihad Airways’ projected growth, by 2026 it’s likely to be serving 151,000 a day. Little wonder, given the rapid growth of its owner airline (70% of Etihad’s meals are made in Abu Dhabi) and its growing number of equity partners, which include Air Berlin and Alitalia. The kitchens also cater for third parties, like British Airways, and produce meals for Etihad’s five lounges and 15 other outlets, including staff canteens. This is a challenge, general manager Paul Haines tells me, and Etihad Catering is currently expanding to accommodate 90,000 meals a day. So what's next?

Future proof Demand for space should be sated with the building of a new catering facility, just east of the airport. The five-year project is expected to be completed at the end of 2020, two years after the airport’s new terminal is slated to open. Set over two floors, the new facility will see teams dealing exclusively with Economy, Business or First meals, as well as a dedicated kitchen for presidential flights and private jets which will contain VIP meals in a super-secure end-to-end process and allow more bespoke orders. The new kitchen will have a more controlled process thanks to mechanised equipment. Chilled storage will be automated and fed straight into Pictured: Future gazing: Etihad Catering in 2020

butchery and vegetable prep areas and non-food items such as crockery will be stored in barcoded bins which can be selected and transported via an automated transport system. “Everything will be weighed and counted,” says Haines. “And because it’s computerised we won’t have to estimate floating stock.” Throughout the facility will be vacuum hoppers for waste disposal, recycling and compostable waste.

New food technology New impingement chillers will blast bar trolleys, taking chilled beverages to a standard temperature. Spiral ovens will cook food to a perfect consistency using their conveyer belt system and feed straight into spiral chillers instead of less consistent cabinet blast chillers. More delicate foodstuffs, like broccoli onboardhospitality.com

and pasta, will go through a quenching process to immediately halt the cooking process and achieve an optimum freshcooked taste and texture. Sauces will be cooked to programme in a sous-vide cooker and auto-filled into soft packs which can then be tumblechilled to halt the cooking process. Haines has a background in food safety and technology and wants to remove the chance for human error as much as possible. “The automated sous-vide cookers lock down until the product is perfectly cooked,” he says. The new facility will also house a food lab to test food, people and equipment for contamination and bacterial content. Control, it seems, is the name of the game, whether its hygiene control, stock control or quality control. But one thing that can’t be controlled is Etihad’s growth! •




savouries The need to snack is here to stay but the industry is scrambling to find new and inventive ways to make it healthy. Laura Gelder identifies the trends and finds a new generation of savoury snack heroes

T *Onboard Hospitality is proud to write for a global audience but also proud to be British. For the avoidance of any confusion, this article will use the word ‘crisp’ throughout: the British word for what the Americans and many others call the ‘chip’.

he oft-quoted mantra of three square meals a day is still adhered to by most of the industrialised world, but in-between has snuck the snack. Whether it’s a traditional biscuit with your cup of tea or a health conscious energy ball before a gym session, the snack it seems is here to stay. But with obesity almost the norm in the west and diabetes levels stretching towards epidemic proportions, the onus is on every food provider to offer healthy snacks and treats and to keep the selection interesting. Earlier this year UK lowcost carrier easyjet listed its most popular buy-on-board


items and they weren’t exactly healthy. Sales of paprika Pringles soared 30% after a video of the then British PM David Cameron eating them went viral. But look closer at the airline’s bistro menu and some less obvious savoury snacks are on sale. Hot lunch snacks include couscous and lentil and Thaistyle noodle pots from health-conscious brand The Food Doctor. And the mezze snack box from Karyatis on sale is stuffed with olives, hummus and crackers. And while British Airways' decision to scrap complimentary food service on short haul routes wasn't popular with all,


the airline will hovever be the first to serve M&S sandwiches fortified with vitamin D and added fibre. The rest of the snack selection includes an oriental snack mix combining edamame beans sesamecoated cashews, roasted corn and brown rice with a soy and five spice seasoning.

Fruit and veg

and full of nutrients, fibre, protein and vitamins, each pack is one of your five-a-day. Burt’s (burtschips.com) is famous for its notso-healthy but delicious potato crisps, but has ventured into the healthy snack segment for the first time with the release of its line of crunchy lentil waves, made using lentil flour, potato starch and sunflower oil. The 20g packs are less than 99 calories each and come in lightly salted, sour cream and chive and Thai sweet chili flavours. For a different kind of crisp Hippeas (hippeas.com) is specialising in a chickpea-based snack which resembles a Wotsit (if you’re British) or a Cheeto (for "More than a fad, everyone else). It’s a crunchy puff seaweed is a trend which is organic, high in fibre, gathering in strength vegan and under 100 calories and manifesting itself per bag, coming in four flavours: pepper power, in herbs we trust, in many ways far out fajita and sweet and including as crispy smokin’.

Big names like Kettle and Tyrells now offer vegetable crisps* using beetroot, parsnip and sweet potato which are already a firm favourite with many but being fried in oil they aren’t strictly healthy. seaweed snacks" Emily Crisps (emilyfruitcrisps. Trendy ingredients co.uk) still use a little oil but the More than a fad, seaweed is a trend gathering in incredible crunch on its range of fruit, and now strength and manifesting itself in many ways – from vegetable, crisps comes from a unique process. a seasoning to a type of pasta. Welsh company The fruit and vegetable pieces are cooked in nonSelwyn’s (selwynsseaweed.com) has been harvesting hydrogenated vegetable oil in a vacuum, at an seaweed for over 50 years, initially for use in the optimum temperature that results in minimum fat traditional Welsh dish laverbread. Now, Ashley absorption and a non-greasy and crisp-like finish. To Jones is continuing the tradition started by his add to its apple, banana and pineapple crisps Emily grandfather with a new product - Selwyn’s Crispy now offers a range of real vegetable crisps Seaweed Snacks. in spring greens (French beans, sugar Having travelled to the Far East, Jones discovered snap peas and black edamame and the popularity of seaweed as a mixed root (sweet potato, carrot snack and decided his and beetroot). Low in calories onboardhospitality.com


Love Corn and a growing range of mezze snacks are among healthier alternatives



Burts is making waves with lentil flour and Munchy Seeds are mixing things up

2016 WINNERS POTS 'N' CO potsandco.com CROQUE MADAME OPEN SANDWICH inflightcatering. com.au

BE A 2017 WINNER! ENTER NOW onboardhospitality.com

company was well-placed to make them in Britain. chilli, and salt and vinegar. In 2014, he sourced raw Nori seaweed from the Far Another nut stand-in, seeds are being spiced up East and brought it back to Wales to triple-roast and by Munchy Seeds. This brand has already broken into flavour. Selwyn’s is now working on a project with UK supermarkets and has a whole range of snacks Swansea University and The Tidal Lagoon in his native mixing several different seed varieties like linseed Swansea Bay to start farming its own organic seaweed. and rapeseed, for a range of textures. The chilli bites The fine sheets of mineral and vitamin-rich dried variety combines spiced toasted sunflower seeds, seaweed are seasoned in coconut pumpkin seeds and sweet apricot and chili, honey and sesame and sea kernels with a gentle kick of chilli. salt and vinegar flavours and are a At Kinomi (Kinominuts.com) nuts "Move over popcorn, very modest 12 calories a pack. themselves have been given a plain old corn is Another ubiquitous bar snack having its moment as makeover with organic roasted in Japan, the humble edamame nuts paired with Japanese flavours a moreish, filling and to create Pikapika Pecans, Pori Pori bean is actually a soya beans and crunchy natural snack Almonds and Waku Waku Cashews. boasts antioxidant properties as well suited to added well as being full of fibre, protein Nuts for coconut and free from gluten. Pre-cooked flavourings" It started with the water but now grain specialists Artisan Grains the coconut trend is morphing (artisangrains.co.uk) has a new new forms. Coconut Merchant (coconut-merchant. roasted, spiced edamame snack in sweet chilli and salt com) ethically sources organic coconut products and and pepper flavours. its award-winning range includes raw extra virgin Move over popcorn, plain old corn is having its coconut oil and butter, coconut sugar, flour and syrup, moment. Popular in the ethnic aisles of your local supermarkets, it’s a moreish, filling and crunchy natural coconut water, and even coconut jam! Ape Snacks’ (apesnack.com) coconut curls are a snack and founder of Love Corn, Jamie McCloskey, saw an opportunity to launch a brand. Love Corn’s brightly- crisp-style snack. The dried rather than fried curls packaged snacks come in smoky BBQ, habanero, sharp are available in lightly salted and slightly cheddar and sea salt and cracked pepper. peppered and Leading popcorn brand Propercorn is getting in on soon a new the act too, introducing Crunch Corn, its first venture spiced flavour. outside of traditional popcorn. The half-popped Also soon to be sibling of its signature snack are gluten-free, suitable launched are for vegans and seasoned using natural ingredients. crunchy coconut It is being pitched as an alternative to nuts. Flavours bites in natural, include rock salt, salt and pepper, sweet and smokey onboardhospitality.com


chia and sesame. All are high in fibre, gluten-free, paleo and with no added sugars. MightyBee (mightybee.com) is now offering a range of vegan organic jerky made from young coconut. The jerky comes in three flavours: chocolate and hazelnut, teriyaki, and spicy BBQ. It is free from gluten, refined sugar and preservatives.

Creative processes There are many other inventive ways to avoid frying. Air popping, for instance, which is no longer reserved for popcorn alone. Pop Chips’ popular range of potato snacks is popped in a high-pressure chamber and has just grown with the addition of a ridged variety in cheese and onion, smoky bacon, salt and vinegar and crazy hot flavours. A more unusual popped snack is Nuto (mynuto. com), made from the lotus seed. Founder of Nuto, Babita Singh, says the nutritious seed is already a popular snack in India, where it grows in shallow

pools, lakes and rivers. The round balls are made from popping the outer shell of the seed. They are gluten-free, have a soft but pleasing munch and come in sweet maple and smoked paprika or salt and pepper flavours. Nothing But (nothingbutsnack.com) is one of many snack brands using freeze drying to create the crunch. Its 20g bag snacks are all under 76 calories and come in flavours including pineapple and grape and mange tout and red pepper – nothing is added in the process.


Energy bites, snacks full of goodness

Future gazing Check out insects for snacks on page 28. Sustainable, packed with protein, low in fat and naturally snacksized, they could soon be replacing the pretzel for your pre-meal drink companion onboard. Or not. •

LASAGNE ALLA BOLOGNESE Truly bolognese with beef meat, tomato sauce, bechamel and grated cheese. Available also in a vegetarian version.

www.mvfood.it food@montevibiano.it Untitled-1 1

02/11/2016 10:00

To Buy On Board


For more information contact foodserviceenquiries.uk@ferrero.com or visit www.ferrerofoodservice.com/en/uk




away From an indulgent treat in First to a buy-onboard impulse purchase, chocolate offers sweet opportunities to delight and inspire the passenger, says Cameron Roberts

 NUTRICOA Nutricoa is aiming to put chocolate in the ‘healthy’ camp with a range of seven bars (one for each day of the week) promoted as ‘chocolates that love you back: fine dark chocolate crafted for women’s health, wellbeing and pleasure’. Made with Colombian cocoa beans and sweetened only with honey, they are portion controlled to less than 90 calories a day. Perhaps most relevant to onboard service, they are said to also help counter jetlag! NUTRICOA.COM

 THORNTONS Well established in the chocolates market, Thorntons has become increasingly well known for its offers to personalise products with alphabet truffles or bespoke messaging. Newest to its truffle collection is a seville orange caramel, a vanilla truffle and a salted caramel praline. THORNTONS.CO.UK

 LILY O’BRIENS Irish chocolatier Lily O’Briens has been a staple of the airline industry for several years, having been onboard Etihad for some time. Providing chocolate products ranging from potted desserts to personalised gift boxes, the company launched a new premium chocolate bar range earlier this year. LILYOBRIENS.CO.UK

 LONDON DELI Craig Benton is on a mission at the London Deli Company to bring travellers the very best of British wherever they are in the world. He is currently supplying airlines and luxury hotels throughout the world, as well as exporting to the United States, the Middle East, India and Saudi Arabia. His full range includes British themed chocolate bars and selection boxes, chocolate brazils, chocolate honeycomb chocolate covered coffee beans and chocolate apricots. THELONDONDELICOMPANY.COM

 OHSO With ‘over a billion live cultures’ in each bar and only 72 calories, ohso is winning fans within the healthy treats market. These are probiotic bars including lactobacililus and bifidobacterium, good for intestine health. They are gluten and nut free with no added sugar. Flavours include raspberry, lemon and orange. OHSO.COM


 VALRHONA Valrhona has been producing chocolate since the 1920s and sources its cocoa from its own plantations in Venezuela and the Dominican Republic. The company’s products range from the standard bars to desserts suitable for the onboard market. Valrhona also produces a range of products aimed at chefs. VALRHONA-CHOCOLATE.COM


72 Johnnycake Hill Road 1-888-575-AVID

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Middletown, RI 02842 USA




26/09/2016 15:21



How to...

...create fine dining inflight Garuda Airlines has transformed its reputation for food and service in recent years. Julie Baxter gets the inside track from vp inflight services and Indonesian Masterchef judge Vindex Tengker AIM HIGH “Quite simply, our brief on catering is just to be the best there is,” says Tengker. And while that is probably what every airline wants, he’s doing it by focusing on authentic flavours. “We want passengers to taste and enjoy Indonesia from the moment they step onboard,” he adds, and he’s been working with Alpha LSG for the past 18 months to help their chefs really understand the cuisine through visits and workshops and by sampling the food. CREATE GREAT DISHES The new menu cycle, launching January 2017, includes both Indonesian and international choices but a growing number of passengers are requesting the Indonesian choice. Tengker explains: “We draw the inspiration for our menus from our national cuisine and with 16,000 islands across Indonesia that cuisine can be quite varied. Each station is encouraged to develop new dishes and we then work with the teams worldwide to translate these Indonesian creations into something that will work locally.” ADAPT AND ADJUST The menus have to suit a multicultural mix of passengers so the traditional level of heat in some dishes is reduced or spices

are on the side. Tengker says: “Too much heat and spice isn’t comfortable on a flight and really it is flavour that counts most.” Classic inclusions are Rendung (beef), Indonesian salads and soups including oxtail (an Indonesia favourite) and a meatball soup which is a classic Indonesian comfort broth. The choices will be changed every four months and four chef specials from well known Indonesian chefs will add further variety. PRESENT IT WELL Tengker draws on a successful career in

the hotel industry for his ideas and standards and says: “Airlines today are like flying hotels. The catering is now a fine-dining experience, with tableware to match; and sommeliers pairing the wines for you. Presentation is important too so we have chefs onboard to prepare, adjust and plate the First and Business meals." FUEL THEM UP London-Jakarta passengers are served dinner two hours after take off, breakfast seven hours in and then satays, pies or filled wraps before landing. •

FACT FILE Tengker joined Garuda with 18 years' experience at the Four Seasons group and boutique hotels. He oversees 60 domestic catering stations and 18 internationally.

Garuda offers 'In Between Fuel ' snacks '(supplied by Monty’s) available between meal servings just incase passengers are still hungry after their many courses!

There are 98 onboard chefs on the Garuda fleet – trained to at least sous-chef level and as crew too. Every part of the meal is delivered for the chefs to check and serve.


Juices options added to the Garuda range include green plum juice, common in Indonesia; mung bean juice with coconut milk; and passionfruit with amarillo.



Is bread a

basket case? The smell of freshly baked bread is known the world over. In supermarkets they pump out the aroma of baking bread deliberately to entice shoppers to buy and when we take said bread to 35,000ft our expectations are riding high. But in reality we often get something quite different and if we are flying in Economy most of the bread is unimaginatively the same - small round balls of doughy denseness. But why? Every country in the world has its own speciality breads and most even have regional special breads that are interesting and enticing. Flatbreads, pretzel bread, yeasted bread, paying any attention sourdough bread, soda to this onboard staple bread, all should be "If you are a buyer choosing airline at all. possible but getting But further forward breads be sure to eat some something that really things are changing. yourself, and not just one bite – works in the air seems eat all of it – and you may start An experience largely to be a challenge for reserved for passengers making some very airlines and airline in Business and First is different choices" caterers alike. warmed bread and that It is fair to say any does make an enormous bread going onboard has to be fairly resilient difference both to the taste and the sensory to withstand the chill chain that is airline experience - whetting the appetite and catering. Passenger trays are put together well giving a sense of fresh quality. In First most in advance and the standard flow-wrapped carriers offer a personal basket of bread, along with its spread/butter, is kept selected breads from the best bakers cold until delivered to the passenger in their in their area, served warm and that seat. The result is the rock hard spread that warming really does improve it. is unspreadable and the bullet rolls now so In the early days of airline travel most synonymous with airline travel. bread was warmed and served in That said things can be better and the baskets and was part of the service quality of your serving does rather depend on wherever you sat, but the mass which bit of the aircraft you sit in. In Economy it is all pretty samey airline to airline - small, round and bullet like, sometimes oblong, in white or brown, with only a few of the more foodie airlines ©SINGAPORE AIRLINES

Marc Warde is a gluten-free loaf lover wondering just why bread isn’t better at 35,000ft


Marc Warde Marc is a trained chef and works as culinary consultant for Alpha LSG. He also owns a gluten-free British seasonal restaurant called Niche Food and Drink, in London.




catering requirements of today’s travel, costs and the fact that for security reasons crews can no longer have sharp knives to cut bread onboard, have dragged quality down. Some good news though is that many airline caterers are now investing in their own new bakeries which will hopefully bring marked improvements for bread lovers. And let's hope that includes the gluten free among us too. This dietary requirement has become something of a phenomenon in recent years as a lifestyle choice or medical necessity and as a coeliac myself (a person who can’t eat wheat, barley or rye) who previously loved bread, and even owned a bakery, I know going gluten-free can be a real challenge. Much gluten-free bread is just ghastly, but there are some really great ones out there which taste just like regular bread. Caterers need to work hard to seek these out, just as they do to find the best regular

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bakeries. The onboard gluten-free bread I’ve had isn’t great, if offered at all. If you are a buyer choosing these, please do be sure to eat some yourself, and not just one bite - eat all of it and you may start making some very different choices. •

Pictured previous page: First passenger being served bread rolls on Singapore Airlines; airline caterers are now investing in their own bakeries

28/10/2016 11:37



How to...

...use tech to reinvent catering App-based catering service ifleat is taking off in Berlin and more cities are set to follow. Laura Gelder asks founder Jaap Roukens how it’s working and what’s in the pipeline FIND A PROBLEM, OFFER TO FIX IT “Nobody loves Economy food,” says Roukens, bluntly. And that ‘fact’ is the basis for ifleat, an app which travellers use to pre-order restaurant-standard food to their plane seats. The concept, which requires the co-operation of both airlines and caterers created much interest at WTCE, and airberlin was the first to launch in October with two more to follow in 2017. MAKE IT WORK FOR EVERYONE The ifleat model sees passengers pay for the food themselves, so carriers and caterers incur no cost – they simply partner with ifleat to make it happen. Roukens believes airlines are too constrained by costs and logistics to offer restaurantstandards. He says: “The ifleat model aims to change inflight service from a cost to a profit and, more importantly, make customers happy by giving them choice and a delicious experience.” For the flying public, it couldn’t be easier. They just download a free app, enter their name and booking number, choose a meal and pay for it no later than 12 hours before flying. The crew deliver it as normal. TAP INTO LOCAL TRENDS The ifleat app can be used to order meals on long-haul flights with airberlin from its

hub in the German capital and Roukens and his team have partnered with five Berlin restaurants to offer some of their signature dishes. “We all love to travel and discover new places, he says. “So ifleat wants to make travel even more exciting by offering delicious and generous dishes created by passionate chefs from restaurants all over the world.” Popular Berlin restaurants on the menu are Chupenga, with dishes inspired by the Mexican street food markets of San Francisco; Mondo Pazzo, offering classic Italian; Mutzenbacher's, for hearty inflight

schnitzel; Superfood, which serves organic healthy cuisine; and Umami, which contributes creative, traditional Far Eastern cuisine to the inflight range. MAKE YOUR CONCEPT GLOBAL Following great reviews from customers, airberlin and its caterer, Sky Catering Kitchen, ifleat is preparing to roll out to Dusseldorf, Abu Dhabi and New York in December. Other cities being scouted for restaurant partnerships include San Francisco, LA, Miami, Frankfurt, Hong Kong and Chicago. •

FACT FILE Ifleat may be a start-up but Jaap Roukens has 30 years of experience behind him, including founding Supplair, and executive positions at gategroup and Do & Co.

"The ifleat model supports all stakeholders: passengers, crew, caterers and chefs,” says Roukens. By doing this it gives customers choice and gives chefs quality control.

airberlin’s multi-course airgusto menu by ifleat costs between 19 and 37 euros and comes in restaurant-size portions served on stylish bone china with metal cutlery.


Most of ifleat’s customers come via social media. Check out their facebook (facebook.com/ifleat) and Instagram (@ifleatonboard) to see how they’re creating a buzz.




Sola Airline Cutlery B.V. Van Reenenweg 155 3702 SJ Zeist The Netherlands T +31 30 692 33 64 W www.sola-airlinecutlery.com

IFSA review: Show report

Show report


September 19-21, Chicago

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

IFSA celebrates its 50th IFSA, which this year celebrates its 50th anniversary, held its 51st show in Chicago. Well attended by American carriers, it featured more stands than ever. Sue Williams and Jeremy Clark report

Creating memories Onboard Hospitality was delighted to be a media partner at IFSA, where speaker Jennifer Blackmon from the Ritz-Carlton certainly caught the industry’s attention. Blackmon heads up the team which instils a Ritz-Carlton ‘culture’ into employees and associates and we have rarely heard a presentation that was more inspirational and relevant to our industry. The accent was on “creating memories” and how this manifests into loyalty and revenue. “When you see people check-in at airports, do you see them smiling?” she questioned, and by way of comparison added: “When people check into a RitzCarlton, invariably they are (smiling).” Adding: “Great service is about anticipation and the key is to train staff to anticipate and react to customer needs without reference to others or expecting reward." Ritz-Carlton staff at all levels are empowered to make decisions and act. Like the housemaid who upon discovering a broken hairbrush in a guest bathroom obtained a new one and replaced it.

changing our world. We have heard similar That act cost only a couple of dollars but before but is it really relevant? UA may resonated with the guest more than any be trying to rekindle the “Fly The Friendly amount of expensive marketing. Such Skies” ideal but when friendly means usertouches result in positive feedback and friendly and pertains just to technology, ultimately repeat bookings and revenue, with airlines compared to Amazon, and said Blackmon. talk turns to “advanced analytics based Staff are also made to feel respected and data-driven service” and “informed service recognised, and given ownership of their delivery”, the fact that ours role so staff turnover is way is, at heart, a hospitality below average. "Extolling the industry seems to get lost. The presentation virtues of complex Most airline problems resonated well with systems seems could be solved by airlines and suppliers alike. nonsense if it's improved training, food Everyone agreed we need to be better in our industry better food that's quality and passenger comfort. No advanced at applying this type of required" analytics or algorithms are best practice. required for that, just hard Data driven work, investment and a recognition of The audience was less convinced by the current failings. Extolling the virtues Thomas O’Toole, snr vp and cmo for of complex systems seems nonsense if it’s United Airlines, who discussed the everbetter food and service that’s required. present and encroaching wall of “dataAnd that was something those on the driven technology” that is, he insisted, show floor certainly did understand. 







 1. DELYSE Inc

Offering both savoury and sweet products including a new range of pasteurised salads processed without preservatives or anti-oxidants. These then retain their freshness, colour and texture, with a shelf life of up to 60 days. delyse.com


intact to add antioxidants and texture. Each flavour is also available covered in luscious dark chocolate. RayZyn.com

“Perfruta promises to change everything you know about fruit with its new line of ripe, frozen fruit”

3. Formia 2. RayZyns This first-time exhibitor at the show, offers dried wine-grape snacks which reflect the complex flavours of wine. The crunchy raisins include CabernayZyn, ChardonayZyn and MerlayZyn snacks made using grapes harvested in California. The nutty, crunchy seed is left

Showcased new kids' amenity kits created with UNGA and Disney/Pixar movie characters. The collaboration includes a series of collectibles and each airline receives an exclusive theme. Sets inspired by the Time Flies movie are launching on Turkish Airlines. More will follow. formia.com onboardhospitality.com

4. PacknWood

Making its debut at IFSA, PacknWood offers fashionable, functional and environmentally-sustainable tableware made from natural materials including sugarcane, bamboo, palm leaf and wood. packnwood.com

5.Campione d'Italia Foods Featured a range of new hearth-baked products from its stone ovens. New additions included pantone rolls flavoured with cranberries, orange peel and apricot, and breads flavoured with sun dried tomato and garlic. cdifoods.com










6. Simply Fresh Foods

Foods is based in New Jersey and specialises in authentic Indian cuisine, snacks and catering. Its range includes vegetarian, vegan, gluten-free, sugar-free and Hindu dishes. Sukhadia.com

exhibited a new skincare range of 100% natural face creams created using olive extracts. Best known for its quality olive oil, the company now also offers a white balsamic vinegar. montevibiano.it

9. Drink Chobani

11. John Horsfall

Promising to ‘change everything you know about fruit’, Perfruta offers a new line of ripe fruit, frozen using a patented process said to taste and look just as it did when picked. swperfruta.com

A new line of beverages which combine Greek yoghurt with fruits and vegetables in response to the growing drinkable yoghurt market. Comes in mango, apple/ veg, strawberry/banana and mixed berries flavours: 10oz servings. Chobani.com

Well known for manufacturing quality blankets, showcased a blanket range made from recycled plastic bottles. johnhorsfall.com

8. Sukhadia Food

10. Monte Vibiano

Making their debut at IFSA, Sukhadia

Castello's Monte Vibiano Vecchio

Turned the spotlight onto healthy grain salads featuring quinoa. The salads have a 30-day shelf life. New Rojo’s snacks are tubes of black bean dip or salsa offered with tortilla chips. Supplied though dfminc.biz

7. S&W Perfruta


12. DFMi PJ Lemoncelli, executive chef at Preferred Meals took first place in this year's Chef Competition. dfminc.biz •


Focus on...

AMI Group

American dreams AMI Group has evolved the US catering model to maximise flexibility in its service to air and cruise. Andrea Pratt, director of product development, explains it all to Jeremy Clark


any changes have taken place in the airline and supplier model over the past 30 years and this has perhaps been most noticeable in the American markets where change sometimes seems to have become the only constant. AMI Group has been at the heart of it as a leader in the field and one of the largest and most respected players. It is somewhat different to the average internationally recognised 'caterer', as AMI’s director of product development, Andrea Pratt, explains. “Well, first off, we don’t actually own any kitchens.The basis of our model and success is built around the flexibility we offer our customers as a broker of all their products and services. That means we source precisely the products and services they need and liaise with those companies they ask us to consider.” It sounds potentially complex as the requirements of airlines can vary from detailed specifics to a “give us some ideas” scenario, but Pratt responds: “We can provide a premium service to any situation. Our model allows us to be a total or partial solution for a client and adapt to suit their need”. AMI’s rise over 28 years has been impressive. Current revenue (just shy of $200m) covers the US, Europe and Middle East and the three main divisions Profile

AMI was founded in 1989 as AMI In-flight and now provides connections between food, wine and beverage suppliers and worldwide airlines, cruise lines and the Caribbean. amigrp.com

of AMI Group: In-Flight, Wines and Duty Free. Still a privately held company, AMI Group is headquartered in Atlanta with four offices in the US and one in France and Ireland. The group's impressive turnover is managed by just 32 experienced professionals with company founder, Thierry Leduc as chairman. Denise Poole and Dan Day – long time familiar faces at IFSA – head up the In-Flight and Wines sectors, and their wealth of industry understanding and experience is shared by the entire team.

Brokers in action Explaining how this broker model actually works in practise Pratt explains, “Our customers fall into a number of categories. There are airlines, of course, like American, British Airways, Emirates and Southwest, which all have very differing needs. And onboardhospitality.com

then we also work with their service suppliers and other distributors such as Gate Group, LSG Froup, Flying Food Group and Michael Lewis. "Beyond this we also establish key supplier contacts who effectively function as additional partners too, so the likes of Oakfield, En Route and Pourshins and a large range of associated product suppiers." The company is also a major supplier to the vast and growing cruise industry, sourcing a wide range of wines and premium beverage brands for Duty Free onboard delivery. "In short," concludes Pratt, "you can see us as the glue that cements all parts in the onboard supply chain in a tailored fashion adapted and developed for each and every client". • Pictured above: The AMI team

Personal Travel Comfort


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



Roger Williams

Revving up revenue Could a trend to preorder meals trigger the development of new onboard ancillary revenue on rail? Roger Williams, chairman of the International Rail Catering Group and consultant with the Catering Explorer senses the chance for growth for switched on railway companies

Presentations at the could all be part of the pre-ordering menu International Rail Catering offered at the same time as the traveller is Group’s Madrid Conference booking their ticket or meal. earlier this year about the rising Perhaps the sticking point for most success of pre-order special meals have got companies is that the logistics of supplying me thinking. these treats probably seems to be in the 'too RENFE’s customer pre-orders are up difficult' box, but then I bet even Amazon’s 58% and reports from Jay Sorenson’s Idea founders thought that at one stage! Works Company featured in the last issue of Conceivably too, the gap in organisational Onboard Hospitality demonstrating the value structure that can occur between marketing, of ancillary revenues to airlines made me catering and IT teams makes it difficult to turn wonder why rail caterers don’t seem to buy a desire for a wider offering into a reality, but into the additional revenue streams in the that needn’t be the case. same way that airlines do? Website links set up for Of course, there is pre-order meals can easily "Providing a ‘Click for Treats’ be amended to include plenty of railway-related concept for items that ancillary activity for car additional items and, if the wouldn’t normally parking and onward railway site has problems be available onboard ticketing, for example, with this, these links can could all be part of the but while every catering take customers discreetly pre-ordering menu" department seems to be to a logistics partner’s under constant financial website, meaning that pressures to justify, let alone sustain, their extending the supply chain becomes much onboard services the opportunity to gain less complicated. additional catering revenue through On-train delivery could be a challenge for their websites seems to be those railways where a customer does not missed, even by the more make a specific train reservation, but many entrepreneurial companies. items could be click-and-collect at the station With customers making the instead. However, for many European railways majority of their pre-travel this is not an issue as train and name details transactions online, from are already known. buying tickets to ordering Better still, adding products such as a special food, opportunities specific wine selection that can be delivered to link the retailing of extra to a home address would make the services and products has never customer’s logistics easier too. been easier. As the ability to take payment already exists Providing a ‘Click for Treats’ for pre-order meals, the rest is down to the concept for items that wouldn’t catering supplier and the wine merchant. normally be available from the Imagine if you travel by train and like the onboard rail menu, such as luxury wine being served and you could order it hampers, personalised gifts, to be waiting for you when you get home. seasonal products, even railway Considering the millions of people who souvenirs (just for the train spotters use these services, the potential additional amongst you!) – the list goes on – revenue is huge. Cheers! • onboardhospitality.com

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03/11/2016 10:48



The trains

in spain… Cutting a swathe across its great plains, Spain’s national high-speed railway is graced by the magnificent AVE trains, operating at speeds that make long journeys literally fly by. Roger Williams takes a closer look at train operator RENFE and its onboard services


uring the last 25 years Spain’s stateserved in 2015, with year-on-year growth of 16%, owned RENFE (Red Nacional de los and identified a rising trend in ‘special’ meals being Ferrocarriles Españoles) has gained pre-ordered via their website, up 58% on 2015. massive inward investment from the EU, With customers needing to pre-select these meals helping create the longest national high-speed at least 24 hours in advance, it demonstrates how network in Europe with over 3,100km/hr of track. important personalised catering is becoming to rail The distinctive Talgo 102 AVE design, with its passengers. ‘duck head’ shape, is probably the most spectacular The 10 special menus offered by RENFE include looking train in Europe but for speed it is beaten gluten-free, low-sodium, diabetic, halal, kosher, into second place by the 350km/hr (220mph) celiac, children’s and vegetarian, and give a much Siemens 103 AVE. broader selection than offered These flagship services, plus onboard. The approach seems to "RENFE has identified other intercity trains called Alvia, be working as RENFE confirms that a rising trend in Altaria and Euromed, connect in 2015 they saw a 0.43 increase iconic Spanish cultural centres 'special' meals being in customer satisfaction levels to such as Madrid, Barcelona, pre-ordered via their 7.83/10. Valencia, Malaga, Seville and website, up 58%" Madrid to Malaga by AVE Zaragoza. Regardless of class the AVE Catering is available on all rider experience is top notch, with its excellent trains and AVE’s meals are provided for First Class combination of speed and comfort. A recent (Preferente) Sunday to Friday (but not Saturdays), journey from the capital’s centre to within a stone’s whilst a retail cafeteria and mobile trolley serves throw of the beaches of the Costa Del Sol, on the Economy (Turista) customers seven days a week. trip from Madrid Puerta de Atocha to Malaga María Multifunctional services company Ferrovial holds Zambrano, was no exception. the €253m four-year onboard contract until 2017, The Lounge at Atocha providesstylish serenity for with a possible €121m extension to 2019, and arriving Club Class customers, but when travelling works with current food partner Serunion, part of Tourista the beautiful 4000sqm Botanical Gardens, the Elior Group, which offers the use of Michelinset in the original 166-year-old station and now a star chefs to assist in RENFE’s menu development. plaza with cafes, is a great alternative. At the recent International Rail Catering Once through security, smartly attired train Group conference in Madrid RENFE hosts meet and greet customers on stated that over 1.9 million meals were onboardhospitality.com


the platform and, on departure, offer drinks and newspapers in Preferente, followed by the appropriate meal service. Breakfast consists of eggs, cured meats, fruit and yoghurt, whilst lunch/dinner reflects the Mediterranean diet of fish, soft meats with pasta and a range of vegetables and sauces. The sociable Turista Cafeteria, with its high-level windows for better viewing when standing up, has a great selection of Iberian-style rustic bread sandwiches with fillings such as Serrano ham and Camembert, chorizo and tomato relish, and potato omelette. In terms of drinks, whilst it predictably stocks a Torres Spanish brandy rather bizarrely it also offers Plymouth Gin from the Blackfriars Distillery – the oldest working gin distillery in England producing gin since 1793. The Torres brandy adds local flavour to the service. The wines of this company date back through five generations to 1870 and it first began producing brandy in 1929, using a selection of the best Torres white wines. This journey is also a visual delight, with wideopen plains, sparkling rivers and distant mountain landscapes bathed in sunshine racing past your window like a chase scene from a Spaghetti Western. Sitting back in the comfortable reclining seat with a chilled Anna Cordorniu Cavato stimulating your taste buds, a movie showing on the trains TV screens and an audio fed directly to your personal earplugs, all one’s senses are satiated at once! Codorníu is a beverage with plenty of local provenance about it. The 500-year company was the in Spain to use Champagne’s ‘traditional’ method of production and lobbied DO Cava to allow the use of Chardonnay and Pinot Noir. “Anna” was the first cava made using Chardonnay. After just over two hours and 15 minutes of travel, the arrival announcement approaching Malaga comes almost as a disappointment, bringing one back to reality – and plus 30C of heat! Now, which way is it to that beach …? • Profile

Roger Williams Roger Williams is chairman of the International Rail catering Group and a consultant with The Catering Explorer offering expert advice on onboard catering, logistics, product development and product suppliers. roger@thecateringexplorer.com




focus on...


On the right track Rail catering is evolving fast and as new catering concepts emerge, new service equipment is proving essential. Julie Baxter talks to Multi-Rail, a provider determined to lead the way


elivering quality catering onboard rail isn't just about great food and beverage choices. The service equipment available plays a key role too in ensuring the offer makes it to the seat just as the concept designers intended. Italian rail catering equipment specialist, Multi-Rail, is among those working to help rail operators and their caterers meet the challenge and pioneering new options. Set up in 2001, the Multi-Rail team has concentrated its energies on bringing innovation to rail catering from the start and has worked with major train manufacturers in Europe and worldwide. The team sees itself as a crucial go-between, liaising with both train However whatever offer a rail operator manufacturers and catering operators selects, the train crews need to have the to find a balance between operational right equipment and facilities to ensure and catering service priorities which they can deliver it as envisaged in an sometimes seem irreconcilable. efficient way." Manager, Roberto Cerrone, says: "The Multi-Rail has seen a clear move within regional nature of rail transport means the rail sector towards equipment that that catering is different supports a catering in each market. The offer already familiar "Our aim is to develop food, beverage and on aircraft. Kitchens new tools for the rail cuisine styles offered onboard trains have catering industry that are strongly influenced help them deliver catering increasingly come to by the cultural pattern look like aircraft galleys, more efficiently, and of the country where and, mostly for logistical more cost effectively in the train is run and a shorter time" reasons, the two many operators take transport modes share good care to promote local foods and the use of trolleys and galley inserts. regional favourites they know their Multi-Rail has responded to rail passenger are most likely to want to buy catering's evolution by developing a on board. range of equipment around the ATLAS oven rack, catering for 32 meals. High speed ovens, refrigerators and Pictured: Multi-Rail, designing freezers (left) and ovens (right) for rail catering innovation freezers are all available for the same onboardhospitality.com

32- meal racks, and a smaller unit for five ATLAS trays and 20 meals is also available. In addition the team has developed new free standing refrigerators (400-600 l) specifically designed for use onboard trains and suitable for ATLAS racks and drawers, with the appropriate internal adapters. Multi-Rail has solutions for rail galleys, bars and restaurants and adapts its products to suit at-seat tray service, standing catering wagons, cafeterias or full service restaurants service. Cerrone adds: "Our aim is to develop new tools for the rail catering industry that help them deliver catering more efficiently and more cost effectively in a shorter time. We recognise equipment must be compact, easy to use and flexible. Combining trolleys and STD units also helps cut train turnaround times to a minimum and drives up efficieincies." multirailgroup.it •




Rail catering has a new energy says PHILIPPE


NBOARD hospitality within the rail sector is changing. For years rail has just copied airline concepts but now the operators are becoming much more focused on the passenger experience and that is encouraging a growing interest in innovation.


THE CHALLENGES Rail is more challenging to cater in many ways than aviation as every country has different sized trains and corridors and a different rail heritage. Railways didn’t evolve thinking about catering needs and onboard service in the way aviation did, so the infrastructure for supplying catering hasn't always been given the attention or priority it might now need. There is also the challenge of the management models – many rail operators were or still are state owned in full or in part, and have complex buying and operating systems which have been in place for years. Tendering can be slow and bureaucratic and there are human resources issues to take into account. A rail caterer has to be able to work with the rail crews and help build a service culture.

POTENTIAL The rail sector is stable, reliable and no where near as volatile as aviation, so it is worth persevering in. Some operators are new to the competitive market and are still grappling with its potential and challenges but more and more we see high speed lines which are bringing redesigns and new thinking to the rail sector. These are being developed country by country but increasingly they are connecting and providing a real alternative to air or road transport and offering excellent levels of comfort. ONBOARD OFFER Passengers using good quality, comfortable trains expect a good quality level of onboard hospitality too and increasingly operators recognise the need to focus on this provision Rail is a very sustainble means of transport so what goes onboard needs to be sustainable too. Each rail operator has its own DNA and as with airlines the offering needs to reflect that, reflecting the brand and character of the operation. Successful rail catering is not just about onboardhospitality.com

having a trolley onboard, it is about having a real vision for the onboard service, building an ecosystem around the trolley and giving food service proper attention to detail. RAIL VS AIR Low cost carriers have put aviation catering into a downward spiral but there is a limit to the paring back of service that passengers will accept. Where rail operators offer better service and value on similar routes they are beginning to take business from airlines. Routes such as London-Paris-Brussels for example. As more passengers get good onboard hospitality, a comfortable seat and efficient service from rail, they will choose it increasingly frequently. The LSG Group has been working in the rail sector for more than 10 years or so and wants to give rail operators a quality benchmark for onboard service. We aim to bring the experience of what works in an onboard environment and our knowledge of market trends and encourage them to look at provenance, packaging, service training and even pre-ordering options. •

innovation for aviation Ground Support Equipment MALLAGHAN HEADQUARTERS 69 Coalisland Road Tel: +44 (0) 28 8772 3444 Dungannon, Co. Tyrone Fax: +44 (0) 28 8772 7194 Northern Ireland Email: sales@mallaghanGSE.com BT71 6LA www.mallaghanGSE.com

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12/10/2016 14:33

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10/05/2016 09:19

how to...


How to...

…cater for truckers and tourists DFDS runs up to ten ferries on four routes across the Channel and North Sea, catering to two very different markets: lorry drivers and holidaymakers. Richard Williams finds out how know your clients On the Dover-Calais service, DFDS is catering for approximately 60% freight passengers and 40% tourists, with those percentages reversed on the DoverDunkirk route; while on the NewcastleAmsterdam and Newhaven-Dieppe routes the mix is 70% tourists and 30% freight. Balancing the offer to suit both markets is a key challenge but on all routes the aim is to offer consistent pricing and quality across all the meal services. Secure stock A centralised group procurement department negotiates contracts for sourcing goods including food, catering and travel retail. Based at DFDS head office in Copenhagen and supplemented by local teams in Dieppe, Dunkirk, Immingham and Klaipeda, it is also responsible for daily operations, including handling supplier orders, reviewing and approving orders, deliveries and invoicing. Onboard chefs are then responsible for checking stock and reporting in orders using the VISMA ERP ordering system. time it right On shorter crossings, from Dover, customers want fast, self-service options so the Dover-Dunkirk ships have a café; the Food Express restaurant offering burgers,

hot dogs, baguettes or rolls; a self-service restaurant and, for an additional £12, a premium lounge with newspapers, fresh fruit, pastries and petits-fours, soft drinks and a glass of Prosecco. The premium lounge is also available on the Dover-Calais ships, which have a Horizon snack bar; a Lighthouse Café; and the self-service 7 Seas restaurant offering fish and chips, salads, curry and breakfasts. The Newhaven-Dieppe route is similar. On the longer Newcastle-Amsterdam route, DFDS features a 7 Seas buffet restaurant with a choice of up to 80 dishes and a Little Italy restaurant while the

Explorer’s Steakhouse serves Scottish Aberdeen Angus and Highland beef steaks, plus chicken, veal, salmon and vegetarian dishes. The Blue Riband à la carte menu offers seasonally changing gourmet dishes. meet specific needs To better cater to trucker needs, on the Dover-Calais and Dover-Dunkirk routes commercial drivers have a dedicated Road Kings restaurant, private lounges, free showers and wifi. All drivers receive a free main course with drinks and their menu is similar to the 7 Seas restaurant •

Fact file DFDS sold 335,583 litres of beer on its NewcastleAmsterdam service alone last year, and more than 400,000 steaks fleet wide

There is a team of approximately 100 catering staff working on each ship, out of a total crew of 150

The largest ships are the Delft Seaways, Dover Seaways and Dunkerque Seaways on the Dover-Dunkirk route, weighing in at 35,923 tons

onboardhospitality.com onboardhospitality.com

The King Seaways ship, on the Newcastle-Amsterdam route, has the greatest passenger capacity and carries up to 2,280 people

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

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

p a t r c t e n f r

s er


wine pairing

Matching foods with complementary wine is something of an art and as the culinary offerings onboard expand the challenges grow. Jo Austin goes matchmaking


here is an old culinary saying that insists “What grows together goes together” and with the popularity of local sourcing on the increase it makes sense for airlines, rail and cruise operators to offer, wherever possible, wines from their home country alongside local dishes. But when your local flavours may include sushi, curry, herrings, lemon, vinaigrette or mint, and chefs produce ever-more exotic meals, it is quite a challenge to mix the distinctive tastes or aroma with a fine wine and sommeliers are forced to search far and wide for the most suitable pairings.

Japanese options JAL’s wine advisor and sommelier, Motohiro Okoshi, has become a specialist in matching wines with sushi and seafood and understands better than most the challenges. Okoshi is Japan’s first wine taster and highly acclaimed for matching wine and understanding the notes and flavours of Japanese sake and sochu. He pairs seafood menus with sake and with sushi he matches a Puligny Montrachet and a Bordeaux made up of Sémillon and Sauvignon Blanc grapes. “These wines are a brilliant complement to marinated seafood and Japanese  cuisine with light umami," he says.




wine pairing

 Okoshi recommends a Georg Breuer’s Reisling paired with light, fresh appetisers and says: "A Japanese wine produced from the Kerner grape variety is best paired with fish or shellfish dishes".

BA’s matchmaking British Airways’ wine buyer for Business and Master of Wine, Keith Isaac, says: "We try to advise customers which wines can be plesantly drunk on their own (so the rounder, fruitier, less oaky reds and the crisp, fresh whites) and those which really go best with food… think Clarets and bigger oakier Chardonnays, perhaps. "Some wines do both. For example, on Asian routes in Club World we have a top domaine Pouilly Fumé and for North American destinations a Soave Classico from Inama; either of these is ideal alone but at the same time great with either the duck rillettes (on North America routes) as the acidity will cut through the richness of the rillettes, or with the salmon tartare “The same applies to the red wines. The spicy on Asian flights. Grenache from Australia’s Simon Hackett will "We pay a lot of attention to the saucing of dishes balance the spice of the duck and stir-fried pak when we recommend wines to match particular dishes. choi served on the Hong Kong flights, while the Chicken can be curry or a breast in Valpolicella from Tedeschi on a light morel cream sauce or sticky North American routes stands up "The art of pairing barbecue. On South African routes to the sherry vinegar jus and Thai alcohol with chocolate shallots that accompany the fillet we have butter chicken with jeera pilau: perfect with the Oldenburg of beef, while a Claret might not. has been a long Chenin Blanc 2015, which is barrel “We believe that by picking debated, almost fermented but ripe and round. contrasting wines (lighter, fuller, controversial issue" “Our roasted salmon served with oakier or unoaked), or with a Waldorf salad is also well matched different levels of acidity and ripe with the Chenin Blanc; while the salad on Asian routes tannin, there is always at least one good match for is chicken based but will sit well with the Seifried the customer to discover." Chardonnay from New Zealand.

A chocolate masterclass

The art of pairing alcohol with chocolate has been a long debated, almost controversial issue. Wine critics and enthusiasts alike have always found it notoriously tricky to match up sweet treats with interesting vinos. Lily O'Brien recently tasked the inimitable master of wine and TV presenter Jilly Goolden with matching up their most popular chocolates and truffles with wines that are available in UK supermarkets in a lively and informative masterclass. The pairings included orange and bergamot ganache, dark chocolate with a Spanish Muscatel; malted chocolate crunch, milk chocolate bar with a Beaumes de Venise Muscat and a salted caramel, milk chocolate bar with a Hidalgo La Gitana Manzanilla sherry. Jilly admitted the pairing was a onboardhospitality.com

Above: Tempt, indulge, delight was the mission at the Lily O'Briens pairing event. Above: Bottega matching Pinot Grigio with shellfish

wine pairing

Above from left: Wines are an essential part of the dining experience with BA; while Bottego brings Italian style onboard; Right: Jilly Goolden and Mary Ann O'Brien


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challenge but her adjectives say it all: “Hauntingly different!”“Scrunchy and munchy, yum!”

Wines with cheese Amelia Singer (amelias-wine.com) is a wine consultant and TV presenter with a particular interest in wine and food pairing. She even runs speed-dating events based on the very subject! On wines with cheese Amelia suggests: "In general wines that are meant for sipping and not quaffing make for better marriages with cheese than wines with harsh tannins. A sweet wine or a fruity wine will successfully pair with more cheese types.. Tannins often clash with cheeses, so red wines are less successful in general. A cheese with a higher butterfat content tends to dilute the harsh tannins in red wines better. Cow’s milk cheeses tend to work best with reds."

Perfect matches afloat Italian wine and food expert and supplier Sandro Bottega believes educating people to correctly match food and wine can help consumers better enjoy their wine – and ultimately enhance onboard sales. Bottega is about spirits and sparkling beverages, and food and wine matching is at the heart of the Bottega Prosecco Bar, a restaurant concept inspired by the Venetian traditional bar and now sailing onboard Viking Cinderella. onboardhospitality.com


Deeply rooted in the Italian tradition of fine wine and food, the Bottega Prosecco Bar serves a large selection of Italian wines along with traditional Italian finger food and specialties. Sandro Bottega explains: “At Bottega we advocate the importance of a healthy lifestyle which is innate in the Mediterranean diet. We also believe in the pairing of food and drink, which is why we have created our own food and wine combinations using high-quality food of Italian provenance, and paired with the most suitable wines from the wide Bottega range." •

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Apple antics Craft cider is enjoying a considerable revival in the beverage world. We ask David Sheppy, whose company has been making cider for 200 years, to share its secrets


he craft cider sector is growing and constantly evolving as it responds to ever-changing consumer tastes. Shoppers are currently re-discovering and connecting with smaller, artisanal brands and steering towards products that have provenance and heritage; products that are made using fewer ingredients and using traditional methods. David Sheppy, of Sheppy's Cider, says: "Taking products back to their roots gives drinkers a taste of the ‘real’ thing and in developing our ranges, Sheppy's Cider always remain true to the core ingredient, the apple - which in my opinion is what cider is all about! "It is important to react and innovate in response to market trends too and the versatility of the apple gives brands free reign when it comes to innovation." The versatility of the fruit allows producers to create ciders with a wide range of flavours that react to different taste buds, he says. "From sweet and fruity, light and fresh to rich and mellow, and bitter-sweet, the apple range opens craft cider to a whole new audience." Fruit and flavoured ciders are now introducing new drinkers to cider. They particularly appeal to those who may not necessarily opt for cider in the first instance. Having tried them, they may then be more inclined to try more traditional varieties as their tastes evolve, and that in turn keeps

the category growing. This, along with the increasing number of beer brands producing cider, is opening up an even larger product range for consumers.

Innovative trends Sheppy says: "Still ciders, cloudy ciders and cider with added botanicals are all new ways of innovating with cider. Cloudy cider appeals to consumers as it gives the perception of authenticity - which is exactly what drinkers are looking for in a cider. "There is also plenty of innovation in terms of packaging. We have seen the return to the 330ml can and also produced a 330ml bottle, the perfect onboard sizes." Cider has also evolved onboardhospitality.com

into a drink that can be enjoyed all year round thanks to its versatility. It can be served hot as a mulled cider or cold with a wealth of flavour options including; elderflower, blackberry and elderflower, cider with raspberry, and cloudy cider. Sheppy concludes: "These new innovations in the cider category have aided global growth but as heritage and authenticity still remain key to cider drinkers, the UK – home of traditional craft cider – still seems to be where it is loved most!" • Profile

Sheppy’s Cider has been producing cider for 200 years - and across six generations, combining traditional methods with modern, to produce a range of distinctive ciders. David is MD and head cider maker

Pictured above: Head cider maker David Sheppy

Delicious egg specialities ... made with the finest ingredients free from artificial flavours and additives.

Gut Springenheide GmbH • Weiner 152 • 48607 Ochtrup • Germany Tel. +49 (0) 25 53/10 22 • fax 10 25 • E-Mail: info@gutspringenheide.de



milks Non-dairy milk alternatives are fast emerging as the cream of the crop. Dietitian Eloise Bain takes a look at the health haloes of the most popular choices likely to be increasingly in demand onboard

 NUT MILKS These are the hottest nondiary milks of the moment, but how exactly do you milk a nut?! Easy, apparently: soak and blend with water, add sweetener/flavours, blend and strain. These 100% plant-based nut milks are vegan friendly and naturally lactose free, with fewer calories and fat than semi-skimmed cow’s milk but also lower in protein. The best are unsweetened and fortified with calcium, vitamin B2, B12 and D. Suppliers include Provamel, Rude Health and Plenish with cashew, almond and hazelnut milks all in the nut milk ranges.

 HEMP MILK Hemp milk is made from hemp seeds that have been soaked and ground in water to produce a creamy milk alternative. It is lower in calories and protein and higher in total fat than cow’s milk but lower in saturated fats. Just one glass contains 50% of an individual’s recommended intake of omega 3, a healthy fat proven to reduce the risk of heart disease, with antiinflammatory properties too. Suppliers of hemp milk include Braham & Murray which produces the Good Hemp brand, and Living Harvest with its Tempt range.


 SOYA MILK With a very similar nutritional profile to cow’s milk, Soya milk has almost equal calories, protein and fat but benefits from lower saturated fat and higher fibre. Plus, the protein in soya contains all the essential amino acids (the building blocks of protein). Soya can lower cholesterol, protecting against heart disease and high intakes (such as that in Asian populations) have been shown to lower the risk of certain cancers. Suppliers include Alpro, So Good and Bonsoy.

 OAT MILK Gaining popularity, not least because it makes delicious creamy porridge, oat milk is higher in fibre than cow’s milk and great for keeping a healthy digestive system. It contains a specific type of fibre known as ‘beta-glucan’, which is proven to help lower cholesterol. It's ideal for allergy and intolerance sufferers as it’s free from lactose, milk and soya. Nutritionally, oat milk is similar in calories and fats to cow’s milk but lower in protein. Unsweetened and fortified are the best. Suppliers include Oatly with plain, chocolate and orange/mango options.


 GOAT’S MILK This is the most widely drunk milk worldwide. It may be less likely to cause intolerances than cow’s milk as it has a lower lactose content plus the fat globules are smaller which may make them easier to digest but with a similar nutrition profile. Suppliers include St Helen’s Farm and Delamere Dairy.

Like cow's milk, all these milks can be used with tea, coffee, smoothies and cereals, and each has its own flavour and level of creaminess. Many come as flavoured products.

focus on...


British Airways

Farewell to free F&B British Airways has axed its complimentary food and drink service on short haul flights in favour of a new partnership with Marks & Spencer it believes breaks the mould, says Andy Hoskins


he rumours had been doing the rounds for a few weeks and then came the official confirmation at the end of September – British Airways is ditching complimentary food and drinks on its short-haul services. From January 11 2017 it will instead introduce a range of paid-for snacks and sandwiches from Marks & Spencer in its Economy cabins on short-haul flights from London Heathrow and Gatwick, with the change taking effect on its flights from London City and Stansted airports later in the year. The airline said the decision comes as it seeks to offer greater “choice and quality onboard”, though it's not difficult to identify a cost-saving motive for the change at a time when airlines are under constant pressure to save the pennies. which will be sold with a mark-up on high Nevertheless, the airline has found itself street prices but are broadly in line with a fitting partner in M&S, as BA's chairman the likes of easyJet and Norwegian. and ceo, Alex Crux, told Prices will range from a room of 20 or so £1 for a bag of handjournalists at the cooked crisps up to "I firmly believe that London headquarters of £4.95 for a Balanced for what we are delivering M&S. “This is two great You spiced chicken and breaks the mould and British brands coming quinoa salad, and the sets a new standard in together to provide selection will include short-haul catering" food on short-haul vegetarian, gluten free flights,” said Cruz. and healthy options. “Our competitors offer choice but that The sandwiches are also fortified with wasn’t enough for us. M&S brings in the Vitamin D and, because of their strong quality perspective,” he reasoned, later umami flavours, they work well at altitude adding that the airline was “far from where tastebuds behave differently. becoming a low-cost carrier.” “I firmly believe what we are delivering The onboard offering will include items breaks the mould and sets a new standard from M&S’ Food on the Move Selection in short-haul catering. We will be providing a selection of premium brand, fresh food options and a menu that will be refreshed Pictured: BA forges a new partnership with M&S on a quarterly basis,” said Cruz. onboardhospitality.com

The airline will offer a full bar service – supplied by Tourvest – with soft drinks from £1.50 and alcoholic drinks from £4. Again, prices are comparable to its rivals. And in an industry first, passengers will be able to pay using Avios air miles as well as by contactless cards. “This is a really important partnership for us,” said Andy Adcock, Director of Food at M&S. ”We put the customer at the heart of everything we do and we only work with partners that have a similar ethos to us.” Product manager of Food on the Move for the retailer, Helen Brennan, added that the menu will “showcase well-loved favourites” from the range that have been selected for their strong flavours and that the selection is likely to evolve. Passengers travelling in Club Europe – BA’s short-haul business class – and in all cabins on its long-haul services will continue to enjoy a complimentary menu. •



Neil Carter

Take the Twix test

Neil Carter is divisional manager at TouchStar Onboard Retail. Here he explains how technology is making merchandising product easier than ever before

Ancillary revenue is the lifeblood to be loaded onto each route. Manual errors are of the airline industry so it is reduced and the whole process is streamlined, critical that new products can significantly reducing the time to get a product be added to an onboard shop on sale. quickly and efficiently. Streamline your systems Traditionally, to put a product on sale onboard This new technology exploits the cloud and an aircraft requires the updating of a number advances in air-to-ground communications, of systems. In the case of the Twix, for example, allowing the POS and the back office systems this typically includes creating the product on to keep in touch more often. the ERP system, adding it to the Warehouse Better streamlining the approach to Management System (WMS) and then updating managing onboard product, technological it on the onboard Point of Sale system (POS). systems pass on changes to products and Adding the Twix to the onboard POS also promotions via ‘push’ notification whenever requires the creation of the product and there is connectivity, product group, uploading transferring relevant images and allocating price "Take ‘The Twix Test’ to updates only rather than lists and promotions. establish the typical time complete product data. The whole process is required to get a new product Older systems used batch lengthy, cumbersome and on sale onboard and to update updates via a USB memory inevitably prone to error. a current one with new or stick which were infrequent The development of the corrected pricing" and easy to lose. latest cloud-based systems is having a significant Make connections impact on the merchandising of products In the example of the Twix, product sales within onboard retail. Designed to add much information can now be communicated at the needed agility to the supply chain, the latest POS now has the ability to integrate directly into end of each leg, or during a leg if air-to-ground Internet connectivity is available. This allows the airlines’ ERP and WMS. pricing errors to be corrected quickly and easily. In the example of the Twix, not only does It also provides valuable information on how a this avoid the need for multiple data entries. It new product is performing onboard, maximising also pulls in all associated product information the yield and supporting the all-important drive directly from for increased onboard ancillary revenue. the ERP system Airlines looking to improve ancillary revenue the minute it is should consider taking ‘The Twix Test’ to added. Integration establish the typical time required to get with the WMS a new product on sale onboard their aircraft provides airlines and to update a current one with new or with additional corrected pricing. visibility of when It is probably taking longer than they think. If the Twix will arrive this matters to your business check out how in the warehouse advances in technology can help reduce this through to the time and improve both customer experience, notification of how share of wallet and profit. • many are required onboardhospitality.com


how to...

How to...

…get your product onboard Think you’ve got a perfect product to pitch to an airline buyer? Nik Loukas talks to Retail inMotion to discover just what buyers are looking for THINK AIRLINES First consider how different airline catering is. Whether you are looking to gain your first Buy-on-Board (BoB) listing or hoping to supply an airline with complimentary snacks, you will only stay ahead of the competition if you understand the processes used by airline buyers. DO YOUR RESEARCH Before pitching, research a range of airlines and understand what they currently offer. For complimentary inflight service, find out what the airline provides, and for BoB study the inflight menus to get an understanding of what they currently sell. Does your product really fit into the mix? Is there anything similar currently being sold? Start to think about what you can offer, and how you can add value to their bottom line or BoB programme. CHECK CRITERIA Aoife Ryan, product manager at Retail inMotion, knows a thing or two about what makes a product great and evaluates products against key criteria: Does it fit into a standard draw easily? Does it have an acceptable shelf life? Will it meet the airline’s margin expectations? “If it passes these three criteria, we then conduct an in-house tasting evaluation” explains Ryan,

from there the team will commence a stress test to ensure the product is robust enough to stay intact throughout the handling process. If it falls apart, you’ve failed and she won’t compromise, delivery of a pristine product inflight is important to airline customers. BEWARE OF PITFALLS If you pass these first hurdles, your product has potential but first time suppliers to the industry then need to avoid certain airline catering pitfalls – primarily relating to shelf-life and logistics.“We need suppliers that can provide products which will sell

really well onboard within the lifecycle of the product to avoid wastage" explains Ryan. Suppliers also need to be prepared to provide ingredient translations to comply with local legislation, something many first-timers forget. NOT TOO NICHE And a final tip from Ryan:“Be aware that if your product is too niche or countryspecific it might not perform well onboard an airline with an international passenger profile. Make sure your product has a unique selling point and ensure you know about an airlines margin requirements."•

Fact file Aoife Ryan is a Great Taste Awards judge and has wide experience of what makes a great onboard product

Getting onboard is big business: Boxerchips, for example, is now on five airlines and produces 1.5m units just for onboard sales

Retail inMotion works with 20+ airlines from American Airlines to Icelandair, Thomson Airways to Brussels Airlines


Product opportunities are broad. Retail inMotion alone works with a range of 100-plus product lines for onboard use




XAVIER ROSSINYOL, CEO, GATEGROUP explains the new Uqonic platform and why it is both ‘unique’ and ‘iconic'

HIS year’s IFSA Expo saw gategroup launch something it claims is both ‘unique’ and ‘iconic.’ They’ve named it Uqonic and Jeremy Clark discovers why... “Our emphasis on retail and technology continues to add lift to the two wings of gategroup, with growth and innovation on one side and efficiencies and cash flow on the other. After a year and a half of investment and unrelenting focus on innovation, we set about creating and acquiring market-leading solutions and this has culminated in the launch of Uqonic. Uqonic is a single dynamic platform that transforms the way airlines manage onboard retail. It is focused on the traveller within new iconic brands, offering new ways of serving them and better back-office technological support. From enriching the retail offering to growing sales and increasing profitability with straightforward backoffice functionality and reporting, the Uqonic team now stands ready to help customers energise the total retail onboard experience.


DATA & BRANDS We set ourselves a goal of really understanding the traveller in profound ways and transforming these insights into wonderful new products. In other words, elevating the traveller experience by prompting value-adding products that expand the imagination. We have developed Uqonic by looking at four main areas. Firstly, it’s about business insights, gathering consumer intelligence and using data to track preferences, crew performance and sales. Secondly, our house of brands innovates and tailors offerings to travellers' needs. Thirdly, we have established a five-star hospitality team to train, educate and support what we are calling our Uqonic University. TECHOLOGY And finally we evolved the technology so our 360-degree tech platform for Uqonic is an operating system that utilises cutting-edge data tools to create an integrated solution, managing everything from pre-ordering to wastage and shrinkage management. onboardhospitality.com

INNOVATION CENTRE Uqonic has been developed at gategroup’s Innovation of Centre Excellence where Jons Hensel has been a part of the process. He says: “For the past 18 months we have been working on new and completely innovative ideas so we can offer something really different, with emphasis on crew training, product offerings and a focus on the traveller's real needs. We believe no other provider comes close to gategroup’s distinctive approach to onboard retail programmes. FRESH SOLUTIONS Examples of these innovations include a new Heineken trolley which allows crew to dispense draft beer directly to the passenger from the aisle and is already being used on KLM long haul routes; plus a similar concept for fresh coffee developed for the Uqonic programme by Skytender Solutions. The food team has also been busy developing all kinds of interesting culinary ideas including gluten free pizza and pancakes on a stick for the kids. gategroup.com •




gadgets Buy-on-board travel technology can offer easy-tosell, easy-to-store innovations passengers will love, says Martin Bailey, author of The Useful Book of Gadgets, Gizmos and Apps

 AIRBOLT The Airbolt smart padlock and Tile tag are location devices using Bluetooth to talk to your phone. The Tile is great for attaching to anything you’re likely to misplace, such as glasses or handbags. Each has an in-built battery that’ll last for a year. THETILEAPP.COM; THEAIRBOLT.COM

 SECRID The SECRID range of wallets shield credit cards from 'skimming', which can compromise your cards. Pull the trigger at the bottom and the cards fan out rather impressively. They are available in card protector format or built into a leather wallet. SECRID.COM

 PEBBLE Apple has set the bar high in the smart watch arena but (short) battery life is their one drawback. Pebble's new Time 2 has 10-day battery life, is waterproof, provides notifications and voice control – all in all a compelling alternative that works with both Apple and Android devices. GETPEBBLE.COM

 WALLET NINJA The Wallet Ninja is a 1.5mm heat-treated hardened steel creditcard sized device features 18 different tools within its cutouts, including spectacle screwdriver, box cutter, bottle opener, various hex bolts and even a mobile phone stand. At under £10 it’s an ideal travel companion and is approved for hand luggage as it has no sharp edges and is under 4”. WALLETNINJA.COM

Martin Bailey’s new book: The Useful Book of Gadgets, Gizmos & Apps is available to pre-order from Amazon now for £9.99. www.amazon. co.uk/Useful-Book-Gadgets-Gizmos-Apps/dp/1852527722 onboardhospitality.com

 LEEF ACCESS For many users a mobile phone doubles up as a camera. When storage is limited a small and elegant solution is available for both iOS and Android. The size of a USB stick, it lets you plug in a microSD card which can be accessed directly by the phone’s camera. You can also shuttle content from your camera roll to free up storage. LEEFCO.COM



Onboard Innovators

Very Plane Clothing Onboard Hospitality is looking for new and innovative players pushing their product onboard. Check out this design and development business with a passion for #avgeeks


veryone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard. We’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces and features of onboard tomorrow. So if you're making your way into the onboard market, with something new, 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 Inspired by his love of planes, designer and aviation photographer Laird Kay has combined his passions to launch a new range of #avgeek clothing and accessories. The Very Plane Clothing range combines quirky, up close and fine detail photos of aircraft with comfortable leisure wear designs and includes bags, pyjamas and throws now being targeted for onboard sale or gifting. Laird Kay explains: “I am totally inspired

by my love of planes. I love the optimism of flying, the style and excitement and want to bring back some of the awe and wonderment of flight. We hear so much about passenger complaints but I believe flying really is still sexy and glamorous and my aim is to bring that back through my photography and designs. Let's think less about security and lost baggage and more about the excitement of travel and the experiences it brings.” Kay has worked as an aviation photographer for Lufthansa and TAP Portugal and at a number of airports, and sees the clothing as a new canvas for his photographic art. “I like to focus in on the small detail of planes, the windows or the undercarriage, the tail fin or engine fan, and then place that image at the heart of my fashion designs, to maximise their effect." Kay believes his pyjamas and bags, pillows and throws could be used as onboardhospitality.com

amenity gifts or to add style and comfort in the cabin. He believes his fashionwear could also be adapted for uniforms. He says: “I like to think this range is aviation geek, meets fashion, meets graphic design. I am trying to stylise the aircraft photos and give the pieces a street style that will appeal both to travellers and as a wider retail item.” Send your innovator ideas to: julie.baxter@onboardhospitality.com •



Looking good

Feel ng great Looks matter, but when it comes to crew uniforms so too does comfort, functionality and durabilty. Jo Austin talks uniform textiles to those in the know


elta recently unveiled a new uniform collection, a collaboration with acclaimed fashion designer Zac Posen who partnered Delta employees directly for over 18 months to develop a functional yet stylish wardrobe for the team. On launching the new look Delta CEO Ed Bastian said: “This collection is the future… we’re changing the game in the industry.” While the look and style of the range of classic cuts with bold colour palettes won praise along the fashion catwalk, those in the know were as much interested in the fabrics as Posen’s innovative new look. The uniforms will be produced by global lifestyle retailer Lands’ End which will manufacture and supply uniforms to approximately 60,000 Delta employees worldwide. A versatile fabric has been chosen, one that stands up to the active, fast-paced airport and onboard environment. onboardhospitality.com

Following the reveal, Lands’ End began crafting uniform prototypes for Delta’s 1,000 wear testers, who will be sporting the uniforms on the job from December-March 2017. These wear testers will identify any changes needed to improve fit, form or function before the final garments are produced. Ultimately, however great the designs look it will be the functionality and comfort that count most. It’s a process textile manufacturers encourage. Barbara Schothorst, managing director of Netherlands-based Emergo Textile Projects (ETP), a division of the McGregor Fashion Group, says there are two main factors in uniform production. “In Europe, at least, what counts most is the lifecycle of the product and the price. Sustainability is also key, and that goes for all company uniforms, not just those for airlines.”  

Lifecycle The traditional type of fabrics used for tailoring are pes (polyethersulfone), wool blends and lycra, and these are still the most popular in the manufacture of tailored uniforms. Uniforms in general have a lot to endure and should not decline in quality faster than a standard set by the TCO (Textile


Commission’s Organisation). Airline uniforms, in particular, suffer more than average due to staining and hotel dry cleaning. Schothorst believes that so long as there are no seriously compatible alternatives in terms of technical performance at equal prices this choice of fabrics is unlikely to change. Materials that have been created through recycling processes are gaining strong publicity but do not yet meet the requirements for tailored uniform clothing. Yarns that are spun from fibres of discarded materials (recycled) need to be mono in order to get a strong yarn or otherwise need to be mixed with new fibres. The fabrics or knit that can be produced from these processes don’t yet pass the tests for uniform clothing. And the same goes for materials from alternative, sustainable natural fibres.


material and is forecasting a recycling ability of up to 80%. It would certainly take airline uniforms in a new direction but it is more expensive to use than regular materials. It would, however, not only mean savings in terms of CO2 it would also save a lot on dry cleaning cost/ allowance, since the uniform would be washable. The fact that it is practical, very comfortable, lightweight and doesn’t wrinkle are also advantages. ETP is very keen to pilot the uniform with a willing airline.


SkyPro in Portugal, probably best known for its crew shoes, aims to be at the forefront of the innovations and has set up a Price research team to work on a Uniforms cost money, which "Ultimately, however project called ‘The uniform of the airlines consider as an indirect great uniform designs future”. Function, adaptability and spend. However much an airline design are the main focus of this look it will be the wants to make a statement about multi-disciplinary research team functionality and its sustainability, it basically looking at advanced smart textiles, comfort that count comes down to cost. Schothorst is special finishing and wearable convinced that the uniform should technologies. most" also be evaluated as important The range of fibres and in terms of marketing, awareness finishing solutions is so broad and positioning. “It is all part of the that it is possible to buy aviation formula that enhances the overall product uniforms with all kinds of functions and and really impacts on first impressions”. technologies, including temperature and humidity management to help crews Sustainable concepts stay fresh and comfortable in hot or cold Many companies are working on new environments. concepts and there are certainly new possibilities The project team aims to establish scientifically out there, like ETP’s Smart Uniform for example.  validated standards for aviation uniforms and Smart Uniforms are produced in an innovative create a uniform that will work as a second new fabric composed of polyamide and elastane. skin. The new technology will strive to offer The material is sustainable, gives more freedom of real improvements in the wellbeing, aging and movement and is easily cleanable. performance of aviation professionals. However, it requires The research team is co-working with CITEVE some courage (Technological Centre for the Textile and Clothing to use. ETP Industries of Portugal), one of the world’s most (etp.nt) has advanced centres in textile research, and some of made lifecycle the world’s leading airlines. assessments of Vera d’Orey Mayan, marketing director at Skypro this sustainablysays: “Around the world professional uniforms are produced being reinvented by specialists and researchers onboardhospitality.com


BE A 2017 WINNER! ENTER NOW onboardhospitality.com



in the most renowned textiles research centres, crews working hours advanced uniform companies and universities, but and mileage flown, their technological innovation and knowledge doesn’t state of health and fitness to guarantee the right uniform unless those wearing fly. On a more mundane level, selfthem are satisfied. cleaning technologies are also being The challenges of aviation uniforms have to be introduced which could have a huge solved by a multi-disciplinary research team looking financial impact on airlines. at the material science, technology Measuring and aviation specific cabin "Textiles may soon be the body environments.” able to monitor a crew anthropometrics using a 3D body Skypro has already worked with member’s body and scanner airlines such as Etihad Airways, technology health and even Qatar Airways, Saudi Arabia for the perfect protect against Airlines, Lufthansa, Delta, Virgin fitting mosquitoes or illness" could also Australia, Ethiopian Airlines, TUI group, LAM, TAROM, Air Astana, be the next TAP and Air Mauritius. big break-through in global Some great technology does seem to be coming. aviation. As airlines employ Technology may soon allow textiles to monitor a more multi-racial crews with crew member’s body and health and even protect different biometrics and against mosquitoes or illness. Smart textiles could anatomies, each and every include sensors, circuits or RFID technologies to unique body can be provided help manage human resources by tracking the with the perfect uniform. •

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Jeremy Clark

Pokemon woe


Jeremy Clark tries to navigate an airport as tech-addicts impede his progress and virtual cartoon characters get in his way

Pokemon hunting goes global

You wouldn't think Germany and As airlines try to get us to book, check-in, gate Australia had much in common, navigate, and order food all from the same other than joking about the Brits, device, it is as if notice boards, information kiosks but it seems both have thought and humans in general just don’t exist. to install traffic lights in the pavement for This brings problems beside creating a a generation of people who are genetically generation of kids unable to raise their line of unable to raise their heads due to overuse of sight beyond your kneecaps. For a start, take mobile telephones. a look at any international airport waiting area If, like me, you are sick and tired of collisions and see them littering the floors with phones with this species and the glare you get after plugged in desperately trying to recharge. ramming them with your baggage trolley then These apps drain batteries at a massive rate brace yourself, it's about to get a lot worse. and without a charged device, for these people It was bad enough when they were just at least, life is over. This means carrying extra texting. Then along came Twotter, Facetube and batteries, chargers, wires and other technical Instatwit and other social paraphernalia to ensure media that conditioned they don’t miss a vital "Airports are littered with bodies message about their them to feeling outcast strewn around like at a 1960s LSD friend’s amazing eye-liner if more than 60 seconds party, while those capable of goes by without or catching a Weedlepoff movement, and with charged recognition. just seen in Cinnabon. phones, are chasing after unseen Now we have a new And of course, they don't cartoon wildlife" phenomenon with look where they’re going. Pokemon, who we So now you’re not just thought we’d seen the back of when our kids trying to negotiate your Travelpro around bodies stopped collecting the cards. Well it’s back with strewn like at a 1960s LSD party, but also users the virtual game, Pokemon Go, and apparently capable of movement, who are chasing after airports are great places to seek out a Jogglypiff unseen cartoon wildlife on their miraculously or a Cheekapoo and to 'take them to Jim' or it charged phones. It seems no amount of tutcould be 'to a gym', who knows! tutting or ankle fractures inflicted by my trolley is going to stem the flow. Let's get the people who created this insanity together and find a way of getting Chookipiff and Jogglypoo to advise the users where their gate is and even order their duty free for them. As for the rest of us, raise your head high. You won't see a Pokemon but the sky is beautiful and the clouds are a joy to behold and, oh look. . . there’s a Departures Board with everything I need to know! •





STG AEROSPACE’S NIGEL DUNCAN shines a light on the value of good lighting on passenger wellbeing

WARENESS of the impact of lighting is increasing throughout society and there’s plenty of research available to show lighting has a pronounced effect – both positive and negative – on humans. Aerospace typically adopts proven and safe technologies that improve airline performance and passenger comfort and lighting is fast evolving into this sweet spot as understanding grows of the benefits high-quality lighting can bring.


GOOD IMPRESSIONS Good lighting makes the cabin environment feel cleaner and newer, making the passenger perceive the aircraft as more modern and, interestingly, safer. Bad lighting affects the atmosphere and if combined with bold colours in small environments can have a negative impact on wellbeing too. Best impressions, it seems, are achieved using quality lighting that makes brand colours appear truer and more vibrant. To date there’s little evidence correlating lighting’s effect on inflight sales but that’s a hot topic of discussion in ground-based

retail where research has suggested sales increase by around 12% with improved lighting. Of course numerous factors impact cabin sales but it seems logical that good lighting can only help.

seats. This advantage is a simple measure which makes passengers feel they have more control over their environment, something that is especially important to nervous flyers.

THE HALO EFFFECT We do already have evidence linking passenger satisfaction with their seat comfort to lighting. Satisfaction within a Boeing 737 was 78% higher for BSI Interiors compared with standard interiors despite no seat alterations. Simply changing the lighting brought similar results for cabin cleanliness (+44%), air quality (+41%) and cabin temperature during the flight (+40%). Apparently, Sky Interior lighting created a positive 'haloeffect' on unchanged cabin features. As reading is rated the top pastime on short haul flights (IATA, 2015) clearly reading light is important too and ours was designed specifically to improve perception across the entire reading area. It can bring other benefits too, such as defining the passenger space with a patented square light pattern which minimises light spill onto neighbouring

LIGHT TOUCH Today’s cabins are illuminated by an amalgam of sources and each light source has to be optimised for its specific function as well as for the role it plays within the cabin. Lighting should enhance passenger experience, aid brand loyalty and optimise cabin retail and service while fully complying with all safety regulations. Created in collaboration with Manchester University, our liTeMood® cabin lighting systems adjust the spectral output and intensities to suit each phase of flight from boarding to night. Onboard surveys show it brings a marked improvement in passenger satisfaction. It seems coordinated CCT (Correlated Colour Temperature) and blue settings encourage a calm and fresh atmosphere, make the cabins a more pleasant place and reduce passenger stress. •


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Alternativ e Ener gy

entertainment & connectivity WHAT'S NEW?

Richard Williams tours the stands at APEX Singapore gathering news and spotting trends




Quick and easy, low-cost options for entertainment are emerging fast

Maps are no longer just about navigation. FlightPath3D explains why



APEX audience told to learn from hotels Over 2000-plus registrants and 123 exhibitors gathered at the APEX Expo in Singapore last month co-located this year with AIX Asia and FTE Asia. The combined event was billed as a one-stop shop for airlines and also saw a line-up of interesting and informative speakers share their onboard product updates and highlight trends and developments for the future. Pekka Vauramo, ceo Finnair, suggested that airlines should model themselves on the hotel industry by avoiding commoditisation and offering a clearly differentiated product. With airline traffic growing at 4.8% the rising number of air travellers was an opportunity, he added. Finnair undertook an essential ‘trimming’ programme which ended in 2014, and Vauramo insisted costcutting was not the way to create a great airline. He said Finnair's 'unique Nordic experience' was reflected in every element of their service, from their new A350 aircraft, to airy lounges and onboard meals with locally-sourced ingredients. This approach had been successful particularly with their Asian customers, and had produced annual growth of 8%. Linda Celestino, vp guest services

Etihad, talked of the airline's double digit growth year-on-year and said Etihad's success came from benchmarking against outstanding hotels rather than other airlines. With 6500 crew from 140 countries, Michelin-starred chefs, nannies from London's elite Norland College, and Savoy-trained butlers, she said that Etihad's people-focused ethos supported strong brand values. Ingo Wuggetzer, vp cabin marketing Airbus, saw connectivity as a key issue for airlines. Pointing out that no airlines

were connected in 2007 while 74 now had connectivity, he said that passengers now expected this and up to 65% were viewing it as key when choosing which airline to use. He said that the A350XWB was their first 'digital native' aircraft, 100% being supplied with connectivity installed. He looked forward to 2025, when 17,000 aircraft would be connected, and passengers would enjoy managing their journeys with 'easy, seamless, door-todoor connectivity'.



Tech talk



Steve Nolan of Gogo has confirmed the company’s order book includes 1300 aircraft waiting to be installed with its 2Ku connectivity solution. With 40 planes installed so far, Gogo is ramping up its capacity to cope with the demand, planning to get 75-100 aircraft completed this year, and 400 next year, with a target capacity of 750 a year. It is also building its research and development links with US antenna company Phasor. gogoair.com

Generating ancillary revenue is easy. Just provide services that are timely,relevant and add value


Global Eagle Entertainment has rolled out several new mobile apps including ‘Mickey Mouse Date Dash’, a new seatback game developed with Disney Studios. The idea is to get the famous mouse to a date with Minnie, picking up flowers on all 15 levels to make up a bouquet for her. GEE has also introduced a jetlag recovery app to enhance its existing Airhealth passenger wellness programme. The app includes health tips, inflight exercises and a a quiz. personalised jetlag recovery programme. geemedia.com

Duncan Jackson, president FlightPath3D


Display Interactive is offering a fully customisable IFE streaming option, UGO Solution. Run on Kontron, Thales and Donica hardware, the content management and synching operates through the Cloud, with servers in Ireland. Late window movie content and comic strips are popular and retailing options are available. System usage is monitored by Google Analytics. display-interactive.com

 AIRLINE TECH DEALS ROLL IN... • Emirates' Boeing 777X fleet is to be equipped with the Thales AVANT inflight entertainment system. • Air New Zealand will roll out inflight wifi in 2017 with connectivity supplied by Inmarsat’s new global GX satellite constellation, integrated with the airline's in-cabin Panasonic Avionics technology.

• GOL has become the first South American airline to launch an onboard wifi service, using 2Ku satellite services powered by Gogo technology. • Two new Aer Lingus A330 aircraft will be fitted with 3G inflight technology by AeroMobile, partnering with Panasonic Avionics.




"There will be 6.1 BILLION SMARTPHONES BY 2020...17,000 connected aircraft by 2025"

Ingo Wuggetzer, vp cabin marketing, Airbus

"By 2025, FOUR OUT OF FIVE AIRCRAFT WILL BE CONNECTED, and 100% will have connectivity installed as a linefit. 120Mbps will be the normal connection speed."

Ryan Ghee, event strategy manager FTE

"It's clear that MOBILE DEVICES themselves are going to be key in actually paying for ONLINE PRODUCTS AND SERVICES."

Max Coppin, partner development manager Google

"The AIRCRAFT IS THE MOST EXPENSIVE PLACE to DELIVER A MEGABYTE, but the price differential [between in the air and on the ground] is going to be less in 2025."


Intelsat and Global Eagle Entertainment (GEE) have entered into a new and expanded contract to deliver reliable, high-performance broadband connectivity across five continents and multiple markets across air, land and sea. The service will utilize C- and Ku-band services on eight Intelsat satellites and two Epic satellites. intelsat.com; geemedia.com

IT'S ALL ABOUT THE MOBILE NOW.. "You don't leave home without your phone. You might leave without your keys, wallet or even your kids..... But without your smart phone, no way – that's a crisis"

Max Coppin, partner development manager, Google


Wireless IFE provider AirFi has signed its first customer in the Middle East. Nesma plans to deliver a streaming IFE solution to passengers flying on its Airbus A320 family of aircraft from November this year, less than six weeks from contract signature. Nesma opted for AirFi’s fully-featured portable Wireless IFE platform which allows passengers to access movies and TV shows, games, chat, duty free and post-flight shopping and daily updated news and social feeds. airfi.aero

David Bruner, vp gcs Panasonic

"LCCS ARE VERY PAROCHIAL, but now, because of the need for connectivity, they are talking to each other."

Steven Greenway, ceo U-Fly Alliance



The first pre-integrated in-seat power solution has become a reality in a partnership between digEcor and IFPL on Mirus Aircraft Seating’s Hawk seat. The solution is to be installed on 300 new A320 Neos on Air Asia. One notable feature is that the charging port changes colour according to status – blue for full power, green for low power, red for faulty – which helps both the passenger and the maintenance process. digecor.com





clever With the rise of low-cost carriers and regional airlines, it is said that 98% of flights in the EU alone have no inflight entertainment at all. But as technology evolves, quick and easy, low-cost options are emerging fast, says Richard Williams


uppliers of lightweight and even portable wifi streaming devices have seized the opportunity to provide onboard entertainment services to the passenger at little or no cost to the airlines. Here are a few options making their mark.

Bluebox WOW

2016 WINNERS AIRFI - airfi.aero

BE A 2017 WINNER! ENTER NOW onboardhospitality.com

includes nearly all Hollywood content and the newer releases). Bluebox engineers provide a full maintenance and support service and most software updates can be conducted remotely. Indicator lights on the box show any faults, so a replacement can be supplied.

Bluebox expects to announce its "Content offerings are first customers for WOW in the diverse, from movies MediainMotion Cube next few weeks after onboard The Cube weighs 10kg and on trials. Its box weighs 1.8kg, with and TV shows to battery, and each device supports games, virtual tours a typical narrow-body aircraft can serve 40 users streaming up to 50 passengers concurrently and retail options" concurrently with browsing available streaming video. The number of to all. boxes required depends on the Just one box is required per aircraft (A320 and A321 passenger capacity of the aircraft, the length of the size) and it can be installed in the forward or rear fuselage and the number of devices being used, but galley. The product has been fitted onboard B737typically two or three for B737/A320 size aircraft. 800 for a programme of test flights completed in the The box is mounted in overhead lockers and has a 15-hour battery life with no STC required. summer and now a wider roll-out (on an undisclosed A fixed power feed is also available but airline) is scheduled. No STC or aircraft power supply is required and the requires certification. The box includes video (movies battery life is a minimum of 16 and TV), audio, magazines, city hours. guides, games and a moving Typical content includes map as an additional option. movies, TV shows, newspapers and An app is only required to magazines, order-to-seat watch DRM content (which onboardhospitality.com


functions, travel guides, games, a home delivery product range, advertising and airline-only content. An app is only required to view movies and TV shows. Maintenance is done by MIM while content updates are done as part of the standard catering loading. The battery recharges overnight.

Immfly Winner of the Newcomer of the Year award at APEX Expo, Immfly’s portable solution weighs 2-10kg per box (depending on the box) and is adapted for each aircraft depending on passenger volume. The server is installed in the avionics bay, and the wireless access points in the roof the cabin. The solution is currently in use onboard the full Iberia Express fleet, and ready to launch onboard XL Airways A330 and Volotea’s A319 fleet. The portable solution requires no STC certification and the battery lasts 8-10 hours. The platform can be accessed either via the web or an app and content includes news, magazines, movies, TV shows and series, kids' channels and games. There are also city guides with activities and transfers to buy in over 50 destinations. Flight tracker information is also available.

AirFi Venus AirFi works with 19 airlines worldwide with boxes now on over 170 aircraft. Each box weighs 1.8kg and serves up to 100 passengers from overhead lockers. The portable version needs no STC to install, and has a battery life of 15 hours. The box is brought onboard by crew or caterers and activated at the start of each day. The system can be used from gate-to-gate and is maintained centrally by AirFi. Venus comes with a shopping module, a 3D map, 100 games, onboard chat, movie, music and AR-content players, virtual tours of over 9000 museums, virtual city walks, trip advice, Instagram, newspapers and advertising engines. It also has a PCI-certified payment solution which can link to crew tablets, thirdparty mPOS solutions, and a crew portal

on a separate and secure network. The content can be managed by AirFi, a content management partner or the airline and passengers require no download app, unless Early Window Content is required – in which case AirFi supplies a Digital Rights Management (DRM) app.

BoardConnect Portable Deployed on the entire Eurowings A320fam fleet overnight (over 70 aircraft), BC Portable uses an individual device – called an MSU (Mobile Streaming Unit) – placed in an overhead locker. It weighs less than 2kg and provides streamed content for up to 50 clients. It can reach the entire cabin of a typical A320 via two or three devices. Content typically includes Hollywood movies and TV shows, magazines, moving map, kids’ content, games, destination information, affiliate integration for destinationbased offers such as bus tours, museum tickets, taxi services, targeted advertising, and onboard retail. Content can be updated either via SSD or dynamically over an LTE modem. The system is operated either using batteries or with an external power supply and no STC is required. For the external power supply Lufthansa Technik has developed a fast and easy solution to provide power within the aircraft. • onboardhospitality.com


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Talking at APEX Expo, ELIAS

ZACCACK, LEADER GLOBAL MOBILITY SOLUTIONS, SES, looks to the future of the mobile satellite connectivity market

ES is the world’s leading satellite operator and already a major force in the mobility markets. It is the largest provider of satellite capacity for inflight entertainment and connectivity (IFEC), with 80% of all connected aircraft flying today using our networks in some way. The global network has a total of 65 satellites in orbit, including 12 spacecraft in Medium Earth Orbit (MEO) through our ownership of O3b Networks.


AGGRESSIVE EXPANSION Our network is designed to support multiple verticals, including aeronautical, maritime, oil and gas, government and mobile network operators (MNOs). While 70% of our business is in video broadcasting, SES is now moving aggressively to expand its broadband offering into the data verticals. SES acquired O3b in August, combining its existing geostationary (GEO) fleet with O3b’s 12 MEO satellites, and a further eight under construction. The advantage of the O3b MEO offering is that these satellites,

orbiting at 8000 km above Earth, offer low latency (fast signal speeds), ideal for voice and gaming applications. We see this as a growth area as well. GEOSTATIONARY GROWTH We are also adding a lot of capacity on routes with high-density demand, with three new Ku-HTS GEO satellites due to be launched in 2017 alone. These geostationary satellites are orbiting at 36,000km above the earth at the speed of earth’s rotation.They are high-throughput (HTS) satellites SES-12, SES-14 and SES-15, with a mix of widebeam and spot-beam capacity, which has already been contracted by major airline connectivity providers Global Eagle Entertainment, Gogo and Panasonic. In 2020 we plan to launch our new SES-17 Ka-HTS GEO satellite, on which connectivity supplier Thales has already booked capacity. SES-17 will extend SES’s global capabilities for inflight connectivity and deliver high-powered capacity and managed services for data customers over onboardhospitality.com

the entire Americas region and the Atlantic Ocean. Thales will use the satellite’s high throughput coverage to provide its FlytLIVE inflight connectivity solution to airlines and passengers travelling across North America, South America, the Caribbean, Mexico and parts of the Atlantic Ocean region. CONNECTING PASSENGERS These HTS satellites are designed to give airline passengers the same connectivity experience as they would get on the ground. Passengers can stream video while checking their emails and browsing multiple websites. No one else has our strategy. We are building the most robust global network – a multi-system, multi-band and multiorbit platform capable of enabling the next generation of inflight entertainment and connectivity like nothing else and we look forward to continuing collaborations and innovating with the major IFEC service providers who bring significant added value to the airlines they serve. •


Tech focus on


The light revolution Could a remarkable new technology which uses onboard LED lights to deliver wifi soon find its way onto commercial aircraft, asks Benjamin Coren


t this year’s Aviation Festival in London an exciting new technology was creating a buzz in the AirXperience seminars focused on passenger experience innovation. Li-Fi (light fidelity) is a revolutionary new method of delivering high-speed internet via LED lights and its inventor, Harald Haas, professor of mobile communications at the University of Edinburgh, explained how the new technology could mark the future of onboard wifi delivery.

How does it work?

Li-Fi uses the light emitted from LEDs to send binary data. A receiver on the user’s device takes in the light and turns it back into data, in a similar way to the technology that powers a TV remote control but using light not infra-red. Li-Fi seemingly trumps existing travel through the aircraft walls; they wifi delivery as it has a potentially provide a physical security barrier. unlimited bandwidth, making use of Haas is ready to smash a number of the light spectrum, which results in zero misconceptions about the technology. interference. it is ideal for aircraft and Critics suggested users could not dim depending on the the lights and type of LED in use, that it may fail "Li-Fi seemingly trumps existing with interference the bandwidth can wifi delivery as it has a potentially from sunlight but be potentially huge, unlimited bandwidth, making use Haas said: “Li-Fi is making it a fast and of the light spectrum which results not a line of sight secure option. in zero interference" Haas identified technology, and a number of data can still be competitive advantages over wifi. The transferred by light bouncing around the new technology is energy efficient and room, or aircraft cabin. The applications comparatively lightweight and makes are numerous. In aircraft cabins Li-Fi use of existing onboard fittings. There could provide megabits of data per is increased localisation (meaning every person onboard and there are already seated individual would have their plenty of places within the aircraft an own personal access point), and better individual LED can be placed to deliver security due to the fact that light cannot Li-Fi connectivity.” onboardhospitality.com

Business future The Li-Fi product is currently distributed via the company pureLiFi, and the products now available are in their third generation. The latest innovation is a dongle receiver no bigger than a business card, with the ability to deliver speeds of up to 40mbps. Professor Haas said: “Light in the future will not only illuminate but will be the way we share information too. Light could provide hundreds and thousands of services.”  Whether or not Li-Fi will leave wifi in the dust and take up the position of the new standard in internet delivery is yet to be seen, however it provides an exciting alternative for internet access not just on aircraft, but also trains, cruise ships, offices and even via street lights. It's certainly one to watch! •



Rob Britton

Time to reboot IFE Rob Britton bemoans the failure of onboard entertainment systems and insists there must be a better way, through streaming

Anyone who has been on an does not operate 100% the way it [should], you intercontinental flight knows the upset passengers more than by not providing scene: you’re watching a thriller it in the first place.” He also criticised systems’ movie, gripping the armrest, weight and fuel burn, as well as embedded when suddenly the seatback screen in front of systems’ high cost (which is largely a function you goes dark. And not just your screen, but of a duopoly that control seatback systems). Al every screen in the cabin. There's a collective Baker said that in the near future content would groan and cabin crew scurry about rebooting come from a mix of airline-supplied offerings, the system, as everyone hopes for the best. customers’ own media, and programming Sometimes the inflight version of enabled by inflight connectivity to the Internet. CTRL+ALT+DEL works, To me, the most stunning sometimes not. And this aspect of his remarks was "When an airline provides an is not just on older planes the fact that he leads a amenity that does not operate rich, state-owned airline with older IFE (inflight 100% the way it should, you upset that can and does buy entertainment) systems. passengers more than by not A few months back, I was just about any feature providing it in the first place" on a brand-new 787 and or facility it wants for the system did not work onboard – yet he thinks from the moment we boarded. streaming is the way forward. Why do airlines continue to embrace in-seat In addition to entertainment, streaming (sometimes called embedded) IFE? A few systems have huge potential to offer inflight years ago, one of the largest US airlines made shopping (replacing the seatback paper a massive order for new aircraft, and most of catalogue is just one benefit), sale of related the new jets were to have in-seat IFE. Although travel services, and personalised offerings (for in-seat systems have improved, my 787 example, when linked to the carrier’s loyalty experience (and, no doubt, yours) shows they programme). still have too many potential points of failure – at Although clearly a better alternative, streaming the server, at individual screens, in the kilometres presents several challenges. First, systems must of wiring. These breakdowns reflect poorly on be thoroughly and relentlessly tested to ensure the customer experience and on the brand. the content works flawlessly on the full range Moreover they add weight and fuel burn. of devices. Then it is key some form of in-seat This lemming-like behaviour by airline inflight power is offered or, as a stopgap, a supply of executives is all the more baffling given the backup recharging power sources are available. emerging, far more sensible alternative: Full-service carriers may want to provide tablets streaming content from an onboard or similar devices as backup, especially in server to the wi-fi enabled devices premium cabins as part of the service. And with customers already own, as well a substantial number of new and startup firms as online content on internetvying for sales, airlines need to choose prudently connected aircraft. to ensure their partner stays in business to offer The strongest endorsement of ongoing support (incumbent suppliers sow fear, streaming came last year from which is unhelpful). Akbar Al Baker, ceo of Qatar Making sensible, future-ready IFE choices Airways, who said: “When an requires fresh, fearless thinking. It’s time to look airline provides an amenity that at the streaming alternative. • onboardhospitality.com



FlightPath 3D

Monetising maps Looking for a moving map with a difference? Check out FlightPath3D, an immersive inflight experience with great potential for generating ancillary revenue, says Richard Williams


orget onboard maps with just aircraft speed and distance to destination, now FlightPath3D is offering an immersive inflight experience with 10 or more views from the aircraft including from the cockpit, windows on either side and from above. And the view can be fully customised to depict each airline customer’s full livery. An optimised tablet version also uses augmented reality to create a 'glass plane' mode showing views through the shell of the aircraft in any direction, complete with caption information for rivers, mountains and other landscape features, plus distance to destination and direction indicators. More than that, however, is the potential to drill down to the ground for information on cities and points of landscape below plus national flags and interest from airports to restaurants, the popular local sports. hotels, museums, galleries, even A further development, launched at monuments and stadiums. APEX Expo, is Travel Planner, which has From its startup in 2012, FlightPath the potential to transform ancillary has made a big dent in the moving map revenue for the inflight market. market. Its launch The FlightPath customer was developers have "Generating ancillary revenue Norwegian Airlines looked at the is easy. Just provide services three years ago, whole air journey that are timely, relevant and and it has since and decided that add value for passengers" added Air France/ the most stressful KLM and Virgin Atlantic. Company part is the onward journey to your founder Boris Veksler expects to have hotel or home. Travel Planner can tell over 20 airline customers by the end of you how long your transit through the the year. airport will take, and how long your A kids' version is being developed too journey to your final destination will be, showing the animals that live in the based on real-time traffic reports and local conditions. It will use your frequent flyer details Pictured: FlightPath3D is offering an immersive inflight to know whether you have bags to pick experience with 10 or more views from the aircraft onboardhospitality.com

up, and will pre-order you an Uber taxi to take you home, with correct fare and journey time. The Uber booking element offers monetising potential for the airlines and can be extended to cover all the other elements in the destination guide such as hotel, restaurant, gallery tickets, hire car, or opera tickets, all inflight. A partnership with a tour bus company in San Francisco has also created a virtual tour of the city which can be viewed onboard. Passengers can enjoy the virtual tour for no cost but the airline gets a share of the revenue if the passenger then books a tour. FlightPath's president, Duncan Jackson, says: “Generating ancillary revenue is easy. Just provide services that are timely, relevant and add value for passengers." •

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Look back in wonder Onboard Hospitality’s Lifetime Achievement Award 2016 went to George Banks for his long and illustrious career in inflight catering. Here he gives us the benefit of his experience as he looks back at the changing face of onboard menu cards…


irlines seem to have a love-hate relationship with inflight menu cards. Few carriers offer them at all in Economy any more and even in First and Business they are a pale shadow of what they used to be. The flamboyant large menu cards of the seventies and eighties, with colourful art works that ranged from a Velaquez painting to images of destination cities or brightly-painted watercolours by local artists, seem to be a thing of yesteryear. Today those we do see are much simpler, often white and unimaginative and given out indifferently by today’s flight attendants. Some airlines have gone high-tech, making their menus accessible on the inflight screens. This might be clever but it removes one more point of contact between the passenger and the cabin crew. In the past many airlines took great pride in their menu cards; not only was the food to be served on every sector correctly listed but the cards often

featured flight times and details in several languages. But today the menu card no longer seems very important. It is generally handed to you as just another document or left in your seat back, if given at all, and few airlines seem to train their flight attendants to offer the menu opened with a few welcoming and encouraging words. The menu card and wine list can be a point of interaction with the passenger and is also a great marketing tool for those airlines that recognise it as such and capitalise on the opportunity it offers. My mind goes back to the early nineties, when i travelled in First on a British Airways flight between Singapore to London. As it was a midnight departure the purser took the meal orders before take-off, presenting the menu card, calling the passengers by name and welcoming them individually, in a professional manner. When I congratulated her on her presentation style she said: “Well, I'm old school and there are very few of us left!” Take a look at these examples from the past. Something to think about?


1939 Pan Am Look back to 1939 and the famous Pan American Airways ‘Philippine Clipper’ flying boat was offering a full menu between Alameda [San Francisco Bay] and Honolulu.


Olympic Airways used charming paintings of Greek mountain flowers on the menu cards to coincide with the introduction of its new Boeing 727-200, all of which were named after Greek flowers.




Malaysia Singapore Airlines

BOAC’s Tokyo menu card (below) was proudly titled ‘BOAC Polar Route’ on the cover and inside focused on the conquest of the North Pole and was signed by the chairman, Keith Granville. The airline’s 1965 Economy menu featured a watercolour painting of the Sugar Loaf mountain, Rio de Janeiro.

The MSA menu (right) of 1972 featured an exotic, specially commissioned painting by Seah Kim Joo, a leading Batik artist, and was used on the Boeing 707 fan jet service - London to Singapore via Rome, Bahrain and Bombay [Mumbai]. Written in English, French, Malay and Mandarin the choice was huge! The light lunch in First comprised hot savouries and assorted satay, two soups, four main courses, salad, two desserts and cheese. All this was served on the two-hour 10-minute sector from London to Rome! An even larger dinner was served Rome-Bahrain with the menu including caviar and lobster.

1972 Air France In Europe when airlines had First, Air France offered a full size menu card on its Boeing 727-200 Super B short haul services, with a hot meal from Paris to Milan Linate served even on a one-hour 40-minute flight. It had wonderfully iconic Economy menu cards in the seventies for its ‘Boeing jet intercontinental’ route from Pointe-A-Pitre to New York featuring drawings by artist, Florent Margaritas, and used a series of costumes designed for the Opera by Marc Bohan (artistic director for Christian Dior) for its First menu in the nineties.

Braniff Operating from 1930 to1982, iconic American airline Braniff International Airways, with its ‘Big Orange’ 747, loved to set new trends and featured an enormous menu card in First with up to six main courses.

MEA MEA, Middle East Airlines, used postcard-sized menu cards (below) in Economy on its Comet 4C and Boeing 720B/707s, for their famous ‘Cedar Jet Service’ all served on china crockery in the seventies.

1981 1970 Swissair Swissair was one of the few carriers which had three classes on its DC-9 50s in Europe and in First offered an attractive menu card written in French and English.





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Telling it straight...





As research reveals more families with young children are travelling to long-haul destinations, Emirates has launched a new programme, Flight Time Stories, encouraging families to get creative and take inspiration from their travels. Parents are invited to visit the Flight Time Stories website with their children and together submit their own holiday-inspired story, along with a colourful front cover design. The entries will be used by two British authors to create a new book, out in 2017, while families getting involve could win a holiday to Dubai. emiratesflighttimestories.com

Are you up to speed on the banned food list? Apparently it's long. From poppy seeds in Singapore and Saudi to samosas in Somalia there are thousands of foodstuffs banned across the world's 196 countries for a whole smorgasbord of different reasons. From health concerns and animal rights, to religious beliefs and public hygiene, the list includes Kinder Surprise eggs in the US - for fear it's a choking hazard, raw milk in Canada, haggis in the US, foie gras in India, horse and kangaroo meat in California, and blue colourings in Norway and Finland. pokies.net.au/banned-foods

Flight compensation company EUclaim has released a list of some of the most bizarre excuses used by airlines for delay or cancellations. Ryanair delayed for 24 hours due to ‘insects on the plane’, easyJet for a ‘weird smell’ and a ‘missing crew member’, while Scandinavian Airlines held up departure when crew spotted a mouse in the cabin. A raucous Jet2 flight suffered massive delays when a passenger was caught lighting up a cigarette in the loo, while missing cutlery was cited by Thomas Cook for its delay from Cancun. euclaim.co.uk

Could big data analytics put an end to airport delays? A new system is being trailed at the world's most conjested airport, London Heathrow, which currently handles 75 million passengers a year with only two runways. The system predicts whether passengers will catch their connecting flights and has been developed to reduce delays and better manage queues at security and border control by providing access to real-time data of passenger movement using advanced data analytics and machine learning technology. mgmt.ucl.ac.uk




...Making them smile




Getting social

Hawaiian Airlines has repainted three Airbus A330s in collaboration with Walt Disney Studios and featuring characters from the new animated classic: Moana. Moana is Disney’s first Polynesian princess and the aircraft also sports the film's gregarious demi-god, Maui, rooster friend, Heihei, and Pua the pig. Inside the cabin there is a themed welcome video and Polynesian decals and artwork from the film on the overhead luggage bins. Passengers receive limited-edition earbuds and blanket, and a range of toys and gifts based on the film are available in the onboard shop. hawaiianairlines.com

Ever wondered where old aircraft interiors go to die? Well turns out many go onwards into a second life! Online marketplace developer Aviationscouts reports over 2000 international monthly visitors from across Europe, the Americas, Asia, Africa and the Middle East looking at its site to buy second hand seats and interiors. Over 50 full shipsets of seats have been bought and over 540 transactions carried out in the purpose-built online marketplace for used aircraft seats and interior products featuring quality photos, full stock list and search facility. aviationgate.com

More than 50 years after Brussels-born comic artist Peyo brought them to life, The Smurfs have got a new incarnation, onboard Brussels Airlines! The adventures of the 100 bright blue Smurf characters, have resulted in more than 40 comics, more than 400 cartoon series episodes and two 3D films. Now Captain Smurf and Cabin Crew Smurfette have been specially created for the new kids' amenity kits on flights to the US, Canada or Africa, and feature on Smurf lunch boxes with colouring books, memory games and finger puppets. brusselsairlines.com

Delta has invented its own range of iMessage travel stickers similar to emojis - to encourage passengers to share their travels. There are 21 stickers (updated regularly) available from the iMessage App store. The airline's Fly Delta mobile app now also allows customers to follow the progress of their checked baggage. It gives a map view of their bag’s last scanned location from the moment they part with it. Users can follow a suitcase icon as their bag moves around the airport and then between airports, tapping the icon for additional information about its location. @Delta




Foodie spotlight on the Middle East SEAFEX, Yummex and the Speciality Food Festival are an annual trio of specialist food shows which opened at the Dubai World Trade Centre to news that food sales in the Arab Emirates are projected to grow by an annual average of 7.3% to 2020. The three shows position themselves as strategic investment and sourcing platforms for the region's food and hospitality sectors. They saw more than 700 local, regional and international food suppliers from over 60 countries showcasing thousands of specialist food products in front of an anticipated audience of 15,000 international buyers.

The shows were 10% bigger than previously, reflecting heightened regional demand for niche food products including speciality gourmet, seafood and confectionery foods.

SIAL Middle East will feature 900 exhibitors from over 50 countries and reports that 65% of the exhibitors are new to the region. Global food innovation, food security and industry trends will headline the calendar of event. A new series of niche conference sessions will cover organic foods, own label opportunities, food fraud, city farms, GM food issues, halal, food security

concerns and wastage. New additions to the exhibition will also include the Alen Thong Golden Coffee Pot Young Chefs Challenge, part of the La Cuisine culinary showcase, which last year attracted more than 650 competing chefs. The Abu Dhabi Food Security Round Table series will debate ways of ensuring the availability of affordable, sustainable and nutritious food for the region. And in the SIAL Innovation Area new products and trends will be under the spotlight. sialme.com


WHAT: SIAL WHERE: Abu Dhabi WHEN: December 5-7

CALENDAR FEBRUARY 8-9 AIME Dubai World Trade Centre. aime.aero FEBRUARY 21-22 AVIATION FESTIVAL ASIA Singapore. terrapinn.com MARCH 19-22 IFE Excel London ife.co.uk APRIL 4-6 WTCE Hamburg, Germany worldtravelcateringexpo.com


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Profile for BMI Publishing Ltd

Onboard Hospitality 69 December/January 2017  

The hub for news, views and top trends in travel Hospitality. This edition: 3D technology, Snacks, Uniforms, IFSA review, Portable Streaming

Onboard Hospitality 69 December/January 2017  

The hub for news, views and top trends in travel Hospitality. This edition: 3D technology, Snacks, Uniforms, IFSA review, Portable Streaming