Onboard Hospitality 64 September/October 2015

FOR AIR, RAIL, CRUISE AND FERRIES

SEPTEMBER/OCTOBER 2015 | ISSUE 64

beer craft the microbrewery revolution is forcing airlines to re-evaluate their regional inflight offering

APEX/IFSA EXPO THE FUTURE OF IFEC FOOD TRENDS IN THE US 2016 OBH AWARDS

Discover the art of satisfying travelers' wishes.

Besides offering tasty meals, exciting equipment, smart logistics and innovative retail concepts, LSG Sky Chefs also provides valuable consumer insight based on thorough studies about global food trends and lifestyles. Discover our advanced approach to creating in-flight concepts that truly meet your passengers' individual needs and explore smart ideas about how to satisfy them.

Follow us on LinkedIn lsg.sc/linked in

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ONBOARD HOSPITALITY SEPTEMBER/OCTOBER 2015

Inside this issue FEATURES

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18 44 52 76 92

North American flavours Food definitions Beer onboard Nostalgia Headphones

EVENTS 28 Show preview: APEX/IFSA Expo 56 2016 Onboard Hospitality Awards 106 Show preview: APOT Asia 2015 REGULARS 07 26 66 87 104 109

Industry update In person: Jane Bernier-Tran Global perspective New arrivals: QCumber People on the move Past/future events

OPINION 38 42 51 58 62 69

18

Marc Wade: Food Trends Jeremy Clark Rob Britton Ariane Van Mancius: Trend spotting Raymond Kollau: Airline trends Roger Williams: Rail catering

QUICK READS

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37 48 60 65 73 74 80 83 88

Birthdays: Gourmet Foods Focus on: MNH Focus on: Bag to Life Birthdays: skysupply Focus on: Via Rail Focus on: Servair Solution Italia Focus on: Croatia Airlines Birthdays: GIP Focus on: Lord Poppington

PICK OF THE BUNCH

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84 90

Dental hygiene The alternative British breakfast

ONBOARD ENTERTAINMENT 100 The future of IFEC 102 In person: Job Heimerikx

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44 WWW.ONBOARDHOSPITALITY.COM

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WELCOME

Publisher of Onboard Hospitality Martin Steady Editor: Jo Austin Associate Publisher: Sue Williams Assistant Editor: Julie Baxter News Editor: Laura Gelder Junior Journalists: Ben Coren, Cameron Roberts Contributing Writers: Andy Hoskins, Jeremy Clark, Richard Williams (IFEC), Raymond Kollau, Roger Williams, Rob Britton Creative Director: Matt Bonner Art Director: Tina-Lee McDougall Designers: Louisa Horton, Ross Clifford Junior Designer: Zoe Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Cheryl Staniforth Onboard Hospitality is published by: BMI Publishing Ltd Suffolk House, George Street, Croydon, Surrey CR9 1SR, UK Tel: +44 (0) 20 8649 7233 Fax: +44 (0) 20 8649 7234 Editorial email: jo.austin@onboardhospitality.com Advertising email: sue.williams@onboardhospitality.com Subscriptions email: subscriptions@bmipublishing.co.uk www.onboardhospitality.com

Cheers all round!

Dubbed 'Beervana', Portland in Oregon seems certain to prove a popular choice of location for most delegates attending this year's APEX/IFSA Expo. The city is home to the largest number of breweries in the world, offering some seriously good beers.

Delegates to the event, which coincides with IFSA Expo's 50th anniversary, can also look forward to some excellent educational sessions covering wellbeing, innovation and future trends in the food, flavour and beverage arena.

Another event coming your way soon is the 2016 Onboard Hospitality Awards. Following our highly succcessful launch in Hamburg earlier this year, and having listened to feedback from our readers and judges, we will be 'open for online entries' as of October 5, 2015 when full details will be available on our website.

It seems that health and wellbeing is back on the agenda amongst caterers and airlines worldwide and especially across North America, where celebrity chefs are putting their names to menus including tuna tataki, udon noodles, sriracha emulsions and chicken piccata. "Passengers want choice", says Gate Gourmet's senior executive chef, Bob Rosar, and that is just what they are getting.

More on the 'trends' front comes from Ariane Mancius on sustainability and Raymond Kollau who takes a look at our growing love of coffee.

Finally, we congratulate skysupply, Gourmet Foods and GIP who all celebrate major birthdays this year.

We look forward to seeing you in 'Beervana'.

Jo Austin Editor, Onboard Hospitalty

© BMI Publishing Ltd 2015. Whilst every effort is made to ensure accuracy, BMI Publishing Ltd cannot be held responsible for any errors or omissions.

ISSN: 2046-2042

Cover image: Aluminum beer can. © iStockphoto.com

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

Our Team

Regularly viewed by readers in over 70 countries worldwide.

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

Sue Williams

Sue is looking forward to catching up with the industry at APEX/ IFSA. She is ready to try out Portland's many beers with colleagues and friends and to hearing all your product news.

Julie Baxter

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

Laura Gelder

Standing by to receive all your product news, Laura has worked in the travel and hospitality industries for the past seven years. She is our chief in-house taster and is looking for samples!

WWW.ONBOARDHOSPITALITY.COM

Richard Williams

Looking to update the IFEC section of the next issue of Onboard Hospitality, Richard will be attending APEX to hunt down the travel and technology news and views that matter for 2015.

Jeremy Clark

Look out for Jeremy at APEX/IFSA. A trained chef who has worked for leading airlines and co-developed Inflair Software, he'll be casting his expert eye over the new products at the show.

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Industry Update TOP STORIES FROM ACROSS THE INDUSTRY

onboard catering

onboard catering

onboard style

Gateway 2020 for gategroup

Buzz is one of the best in OZ

60 years of Lufthansa

gategroup is planning to simplify its organisational structure, with the end goal to become leaner and more profitable.

The simplified management structure will feature five members on its executive board. It will be led by ceo Xavier Rossinyol (pictured), and will also include Christoph Schmitz cfo; Herman Anbeek, president Americas and EMEA; Jann Fisch, president Asia Pacific; and David de la Torre, cco.

The restructuring also includes the reorganisation of corporate centres and the streamlining of back-office functions.

The plan, named Gateway 2020, has four key areas of focus. These areas are: the integration of brands geographically; commercial innovation through technology; geographic expansion largely centered around airport locations accross the world; and improved efficiency through the introduction of zero based budgeting.

300 positions are expected to be affected by the initiative over the next six to twelve months.

Gateway 2020 is also set to ensure an annual revenue growth of three to five percent. gategroup.com

Creative design agency Buzz has been recognised amongst Australia’s best in BRW’s 2015 Most Innovative Companies list. Placed ninth, Buzz has entered three times.

For 16 years Buzz has been known for delivering innovative product solutions and creating impact through design.

This year Buzz was acknowledged for the conceptualisation, design and development of ecoTHREAD™, a blanket made from 100% recycled plastic bottles for airline passengers. In a world first, the sustainable ecoTHREAD™ blanket was launched onboard Jetstar earlier this year. Buzz was also recognised for the development of an innovative connected medication delivery system for patients to manage their own health and medication needs accurately.

Barry Gold, founder and managing director of Buzz said; “I believe innovation is about great ideas being nurtured, evolved and realised. The common thing that drives people at Buzz is the chance to bring to life a ground-breaking new product. We are all excited by design and that feeling of being able to create something amazing. “ buzzproducts.com

Lufthansa is to celebrate its 60th anniversary by dressing its crew members in traditional Bavarian costumes on selected flights.

The crew will be dressed up in celebration of Oktoberfest, and will have traditional costumes and jackets recreated from 1950s designs. The WiesnDirndl outfits, as they are called, will have woven patterns in a light blue.

Lufthansa CityLine Crew and select station staff will also be swapping their uniforms for Bavarian costumes during Oktoberfest.

The Dirndl's and jackets were designed

by Munich-based fashion company Schustermann and Borenstein.

Onboard these flights passengers in First wil be able to enjoy speciality foods of the season, including: Tegernseer Schnitzel, Bavarian Oktoberfest Duck, iced Kaiserschmarrn and apple strudel.

Munich Lufthansa lounges will also be mixing it up with a variety of Bavarian treats in an Oktoberfest themed restaurant. These will include baked oxtail pralines and wheat beer tiramisu. In the Senator Lounges guests will be able to tuck-in to apple strudel, a cold platter and pretzels. lufthansagroup.com

www.onboardhosPitality.com

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Industry Update

onboard catering

on the ground

onboard amenities

Food & Beyond with LSG Sky Chefs goes Saviour Snacks First in Munich

Linstol amenity kits for United

With a brief to broaden its marketplace position, Food & Beyond has acquired the British start-up Saviour Snacks.

Saviour Snacks has responded to the demand for more nutritious options onboard by offering a range of nutritionist selected100% healthy snacks.

Tina Andreasson (pictured), founder and ceo of Food & Beyond, is passionate about bringing Saviour Snacks to an international market in order to meet this growing demand for healthier snack products.

Each box contains six different sweet and savoury snacks, each less than 150 calories and suitable for vegetarians. savioursnacks.com

Linstol has been selected as the supplier for United Airlines Global First and BusinessFirst amenity kits.

The kits, due to be onboard this autumn, include luxury-themed items such as designer-inspired socks and a custom eye-shade.

The kit is designed specifically for longhaul flights, combining comfort with style, and staying distinctive.

Says Mark Russell, vice president Linstol: "The kits are great examples of innovation and design and provide United with the opportunity to reward their premium customers". united.com

AW V2 Sachets OBH Advert 56x177.pdf

LSG Sky Chefs has successfully extended its existing contract for the operation of the Lufthansa First Class Lounge in Munich Airport.

The company has also won the contract for the new Lufthansa First Class Lounge in the Munich satellite terminal. It is due to open in April 2016.

Said Oliver Barthelmeh, managing director LSG Sky Chefs MĂźnchen GmbH: “We are delighted that Lufthansa saw the value of our concept and ideas and look forward to working with them to make the Lufthansa First Class Lounges in Munich even more luxurious and unique. lsgskychefs.com 1

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Also available... our range of dip pots, mini jars and sugar portions.

B I Europe | www.bilimited.com | make an enquiry on info@bilimited.com or call us +44(0)116 2766344 Untitled-4 1

24/08/2015 17:11

Industry Update

inflight entertainment

onboard catering

Inflight entertainment

Savarin desserts in business

Kidsworks on Germania

Jetliner Cabins e-book app

Jan Bijsterbosch, former svp at Emirates Flight Catering and partner Rehan Samee in Dubai, have launched a new gourmet desserts company, Savarin.

Currently operating from partners’ Bakemart facility at the IMPZ, a HACCP facility in Dubai, Savarin is on track to build a dedicated production plant.

With plans to supply custom gourmet desserts to the volume market, Jan, ceo of Savarin, has his eyes on travel catering.

Says executive pastry chef, Alannah Francesca: “Our desserts are made from high-quality, natural ingredients and are hygienically packaged and chilled or frozen for long shelf life." savarin.com

Kidsworks a branch of Milk Jnr's has been tasked by Germania to design, create and launch a new kids pack.

The aim of Kidsworks' pack is to keep children entertained and engaged during their flight, and in doing so create a more enjoyable atmosphere for passengers.

Zoe Telfer (pictured), client services director at Milk Jnr's & Kidworks, said: "Germania has a strong heritage so we are delighted to now be working with the airline. Aviation is a key growth area for us so this is another project that will help to further strengthen our credentials in the sector." flygermania.de/en

Jennifer Coutts Clay's book Jetline Cabins has had its latest edition released in e-book app form.

The book was originally published in 2003 and updated in 2006. This latest edition features all the original content plus an extra chapter covering 'Green Advances: Superior Interiors.'

The entire work has been converted into a more interactive form, with 5000 images, 21 picture galleries and hyperlinks to more than 400 organisations mentioned in the book.

The updated book can be found on the App Store, Android and Kindle Fire. jetlinercabins.com

Redefining desserts for all classes of air travel gourmet desserts for volume markets

Economy Class

Premium Class

Branded and Packaged

www.savarin.com

Mini Shot Glasses

hello@saverin.com | m: +971 56 370 7430 | t: +971 (0)4 368 5416 | po-box 485073 | impz d57-d59 | dubai | united arab emirates savarin.indd 1

02/09/2015 09:14

Industry Update

inflight technology

onboard catering

onboard amenities

NextGen airline retail solution

Korita Aviation's Tasty Blue

New kits for La Compagnie

Mobile travel retail solutions company North Star™ has launched its Smart Retail System for airlines, catering companies and concessionaires.

Tailored for duty free and buy-on-board programmes, Smart Retail is an onboard point of sales software product paired with an integrated cloud-based backoffice solution.

The software supports Windows CE, iOS and Android based mobile devices and legacy purpose-built multifunction handhelds. The system handles the procedure from end to end and aims to simplify the onboard retail proccess.

North Star™ will also be collaborating with Flemingo to provide a point of sale, back office and pre-order applications on Middle Eastern airline, Gulf Air. This will be used to support duty free retailing, merchandising, inventory management and business applications.

North Star™ will be exhibiting at IFSA in Oregon later this year. northstarconnect.com

KLM partner Korita Aviation has unveiled its new inflight meal and trolley concept, known as Tasty Blue.

The new meal trolley focuses on visuals as well as being lightweight and compact.

It also aims to strike a balance between practicality and style.

Sales & marketing manager for Korita Aviation, Jamie Melleney, says: "The new Tasty Blue concept designed by KLM represents innovation and creativity. It was important to us that Korita delivered a new lightweight trolley that not only matched KLM's design and vision for their new service but also their need for a quality product that could further enhance their onboard service."

Korita Aviation will be exhibiting at IFSA this year. The company will not only be showing off the Tasty Blue but also a range of lightweight containers, oven racks, lightweight trolleys and drawers as part of a selection of their onboard products. korita-aviation.com

La Compagnie, the London and Paris to New York all-Business Class airline, has launched a new luxury amenity kit that aims to be both compact and full of useful and stylish items.

The new luxury kit will be available on board for passengers travelling on all La Compagnie routes.

These 27cm x 21cm kits contain cosmetics, eye masks, dental kits, compact mirrors, cotton socks and shoe bags.

Cosmetics are supplied by French beauty experts Caudalie, a company that offers luxurious face creams and an eye contour treatment range (Premier Cru).

Launching at the same time as the kits are new headsets, following an initiative with music label Buddha Brown Entertainment. Directed by Venus Brown, the label has worked with a number of high-profile names such as Justin Timberlake, John Legend, The Black Eyed Peas, will.i.am and Janet Jackson. lacompagnie.com

Introducing the newest products from FlyFit: Antioxidant Mixes. Made from the very finest natural ingredients, these irresistible blends of fruits and nuts are sure to delight!

Antioxidant Mix 0.75 oz With walnuts, almonds, cranberries and blueberries, ideal for a First Class Basket or YC International Antioxidant Mix 4 oz With cranberries, almonds, walnuts, banana chips, blueberries and peaches, resealable bag sized for onboard retail

www.flyfit.com flyfit.indd 1

FlyFit Antioxidant Mixes are pure and healthy snacks that provide nourishment, supply energy and revitalize the body.

No preservatives or artificial colorings.

Developed in partnership between FlyFit and King Nut. Please visit us at booth 627

20/07/2015 09:15

spiriant says Hola Innovative inflight equipment concepts coming soon to Latin America!

After a successful launch in the Middle-East, SPIRIANT continues its journey to Latin America. With a dedicated team, we work with you to design and create the inflight equipment you need. State-of-the-art logistics result in a more efficient supply chain process that can make your life easier and reduce complexity.

All this and more coming soon in 2015!

Explore the SPIRIANT world on www.spiriant.com or visit us at booth 4D30 (Hall A4) to learn more about SPIRIANT and our award-winning solutions.

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Visit us at IFSA and Aircraft Interiors Expo

Industry Update

industry awards

Onboard catering

inflight entertainment

Flying Food Servair Group Soi completes LSG Sky Chefs with on top for long haul Duetto project Air New Zealand EVA has named Flying Food Servair SEA as its leading long haul caterer in 2014.

The gold award represents the company's third premier customer award this year, and their fourth from EVA. Said SEA gm David Whyte: “Our SEA team has earned this coveted award by providing consistently outstanding service and products for daily flights."

Added Nicolas Rondeau, Flying Food group executive vp of airline sales: “EVA has confirmed our commitment to industry leadership by presenting us with Gold Long Haul Catering awards 2011, 2012 and 2014." flyingfood.com

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Group Soi has completed the creation of its new Duetto product, which combines both sweet and savoury snacks in a simple and easy-to-use container.

It is designed to streamline the catering service onboard, with speed and ease of use being priorities. The snacks are paired deliberately together to create a healthy, balanced meal.

Combinations of snacks include cereal cake with blueberries and panfutello margherita, flan with mixed berries and almonds and panfutello tomato ratatouille, plus capresina carrot and pizza margherita with basil pesto. groupsoi.com

LSG Sky Chefs has extended its business with Air New Zealand on a more global scale.

The new extension gives LSG the contract for Air New Zealand's customer service centre in Buenos Aires, Argentina and its joint venture operation in Tokyo-Narita.

Said Christopher Luxon, ceo of Air New Zealand. “The business with LSG Sky Chefs is based on mutual trust and success gained over the past two decades.”

“LSG Sky Chefs has grown with Air New Zealand to become our preferred catering partner, serving us on the majority of our long-haul destinations.” lsgskychefs.com

19/08/2015 16:29

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Industry Update

onboard catering

Brand refresh for Monty's Bakehouse Monty's Bakehouse has produced a new portfolio of products and packaging, and refreshed its website and company statement to mirror the company's new tagline "Travel with Taste".

The refresh has been timed to celebrate the bakery's accomplishments over the last two-years including the opening of an Abu Dhabi bakery and the extension of the brand into Asia and North America.

The company logo and graphics have been redesigned, and a new range of a new range of colour palettes has been introduced. The design overhaul aims to reflect the full length and breadth of the company's range.

Monty's Bakehouse ceo, Matt Crane said: "The new family of logos, graphics and colour palettes helps us to do this whilst reflecting our desire to ensure that all our clients’ passengers are able to Travel with Taste."

The new brand identity aims to reflect both the past and future of the product. Commenting on this, Matt said: “Monty’s Bakehouse is proud of its heritage, from a small start-up business from our kitchen at home we have grown to be an international supplier of hot, chilled and ambient hand-held snacks and logistics solutions".

"We have done so by remaining true to our approach of offering all our clients innovative solutions, highquality products and excellent service at all times.

New products in the brand refresh include: lattice pastries, frittatas, hotboxes, thaw and serve muffins plus special meals. They have been designed to make the 'snack' experience onboard as pleasurable as possible and easy for crew-members to serve.

"We wanted to embrace our heritage and our iconic black packaging but at the same time ensure we are still modern and relevant to our customers and passengers' changing tastes and needs" adds Matt.

Monty's products are currently available on Qantas, Air Canada, British Airways, Delta, DO&CO and Etihad flights.

The new range of products and designs, including an update to the Monty's Bakehouse website were officially released on September 8. montysbakehouse.co.uk

Industry Update

on the ground

airline news

on the ground

Oman Air reinvests in Muscat

Vietnam introduces the Dreamliner

SSP awarded Sydney Airport

First and Business lounges for Muscat International Airport have been reopened after extensive refurbishment by Oman Air. The facilities can now host an additional 100 guests, have a new family room, spa, quiet rooms, prayer rooms for men and women, shower rooms and a business centre.

Her Excellency Maitha Bint Saif Al Mahrouqi welcomed the reopening facilities, saying: “I am delighted that Oman Air is reopening its superb First and Business Class lounges at Muscat International Airport." omanair.com

Vietnam Airlines' first new Boeing 787-9 Dreamliner, has made its inaugural flight to Hanoi.

The 274-seat aircraft is configured in Business, Premium Economy and Economy. It also features a stylish and high tech interior.

The new Business cabin features 28 Zodiac Cirrus III fully-flat sliding seats in a one-two-one herringbone configuration, each affording passengers direct aisle access as well as privacy.

Seats feature in seat AC power outlets and USB ports, and in-flight wifi and SMS connectivity will be introduced soon. vietnamairlines.com

SSP group has landed a five-year deal, worth approximately £32 million, with Sydney Airport to operate three new outlets at the airport’s T2 terminal.

The brands that will be included are Chur Burger, from Australian chef Warren Turnbull; Roll’d, a Vietnamese street food inspired restaurant; and Hokka Hokka, a nationwide Asian food brand.

Chris Rayner, ceo of SSP Asia Pacific commented: “Sydney Airport’s T2 is the busiest terminal in Australia and we are thrilled that our concepts have been chosen for the highly-coveted tenancies in the casual dining precinct.” foodtravelexperts.com

COME AND VISIT US AT BOOTH NUMBER 406S flyingfood.com

north AmericAn flAvours

FRESHENING UP Following what seems like years in the doldrums, airlines across North America are making a genuine move towards exciting culinary innovation. Jo austin discusses trends with leading chefs and caterers

18

www.onboArdhospitAlity.com

north AmericAn flAvours

H

ealthier options and increased passenger choice are the overwhelming messages coming out of the catering sector across North America.

Above: A David Hawksworth seasonal culinary creation for Air Canada

lsG sKY cHeFs LSG Sky Chefs is acutely aware of the chang changing attitudes to onboard services in the region.

Says Pat Berkelbaugh, svp sales and services LSG Sky Chefs North America region: "During the crisis that all major US airlines went through a few years ago, onboard service was reduced to the necessary minimum. As a consequence, passenger expectations reached a baseline.

Passengers in Noth America today appreciate every and any upgrade of onboard services and react sensitively to any reductions or restrictions. A recent announcement by a carrier that it was cutting meals received major negative feedback on social media and led the airline to reverse its decision.

"Post 9/11 most airlines significantly reduced capacity, went through Chapter 11, and merged.

Today, airlines operate in healthy structures and benefit from low oil prices as well as the increase in demand. Consequently, their attention to the passenger is growing again and they are concentrating on upgrading the cabin and their service offering. Airlines might also be positively influenced by the huge variety of very popular chef shows on television, which stimulates people’s interest in food.

"Premium now offers a more "A recent individualised service as well announcement by a as regional food concepts. In US carrier that it was Economy the Buy-on-Board offerings are being upgraded to going to cut meal offer more choice, but also to drive service received major revenues. negative feedback on "The situation for traditional carriers in the US and Canada is social media" similar to that in Europe: they are caught in the middle between the fast growing premium carriers from the Middle East and Asia on the one hand and the low-cost carriers and young, flexible airlines on the other.

"LSG Sky Chefs is investing in consumer insight in order to offer airlines the development of concepts www.onboArdhospitAlity.com

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north American flavours

for both Premium and Economy, often as hybrid models which include free service as well as attractive Buy-on-Board offerings. Increased labelling requirements are meeting the needs of passengers with allergies and complex special meals and extra choice for children have generally been removed".

Gate Gourmet Gate Gourmet's talented culinary team supports Gate’s menu design efforts on an ongoing basis.

Talking about the latest onboard trends from a catering aspect, Gate's legendary senior executive chef Bob Rosar said: "We have our finger on the pulse of market trends and what we see today is exciting. It’s a mix of flavours and colours.

Passengers want choice. That’s why we are seeing a resurgence of tapas or small plates offered in premium class. Small plates give passengers an array of options. People can enjoy a balance of light

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20/04/2015 12:24 20.04.15 11:50

north American flavours

fare such as soups or fruit and cheese, followed with something more robust like short ribs, and finish with something sweet. Small plates make it interesting and allow passengers to sample a variety of options and to try new things and different types of food. Through small plates, customers can enjoy classic favourites as well as a mix of regional items, all in one service.

"Also impacting food trends is the availability and affordability of different ingredients. We continue to see an interest in ingredients like quinoa, kale, brown rice and farro. Now more affordable than ever, the Peruvian blue potato is also proving popular. Even a traditional meatloaf is getting a makeover, with ingredients like Wagu beef or turkey. And I’ve even served up a salad made from brussels sprout leaves."

Chris Kinsella, vp sales and services Gate Gourmet in California added: “We are seeing Bob said: "People are more a real interest in superfoods, about food and "We are seeing a real knowledgeable especially given the increase can access information with interest in superfoods, the click of a button on their in availability and the general especially given the decrease in price, historically computers, phones or TV. As speaking. People also want to increase in availability a result, there’s a heightened enjoy fruit and vegetables when and decrease in price" awareness of where our food these fresh items are at their comes from such as the ‘farm to peak, so we see airlines taking table’ concept. real advantage of seasonality in Added Kessler: "We try our their menus." best to duplicate at 30K feet the Executive chef for Gate Gourmet, Damon Kessler meal experience that you would have in an upscale observed: “We are always focused on the right restaurant. Trends usually follow what restaurants balance of sweet and savoury, using different are doing. Today’s passengers are international textures to keep meals interesting. We may pair a travellers and are more familiar than ever with mousse or puree with tuiles or crisps, for example." what’s going on in the culinary world. The focus on On the topic of passenger expectations, Chef food on cable TV and online communities makes information on gourmet foods and trends more accessible than ever. Additionally, whether you’re travelling domestically or internationally you’re going to be with people from around the world.

Therefore, we design menus that appeal to a global palate."

On the question of sourcing locally, Chef Bob said: "We have seen some airlines take a definite interest in using products that are sourced from the region in which they operate. Some are also focused on sustainable sourcing, which is often woven into the airlines’ Corporate Social Responsibility strategy."

And what else contributes to a memorable dining experience?

Said Chris Kinsella: “Our focus extends beyond www.onboardhospitality.com

Above left: Gate Gourmet's legendary Chef Bob Rosar, Above: Colourful and flavoursome options with Gate Gourmet

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north American flavours

DELTA AIR LINES Brian Berry, Delta’s director of onboard services strategic planning, told OBH: “In a competitive market, we are always looking to innovate and offer customers something they can’t find elsewhere.

Our chef partners’ menus continue to be one of the most popular features in the premium cabin, and because they are revised each season customers can be sure they are always served fresh ingredients in keeping with the restaurants that inspire them.”

The US airline has been building a roster of wellknown names including Linton Hopkins, Michael Chiarello and Blue Smoke in its home market to create inflight menus for its premium customers.

The initiative began in 2007 when Michelle Bernstein came on board to curate the airline’s Business menus. Since then, the culinary team has expanded and passengers now flying in the Delta the food. Plating and presentation are One cabin from Atlanta, Los Angeles, New Yorkimportant parts of the onboard dining JFK and Seattle to select European destinations experience. Just like in a can enjoy designer menus from top restaurant, our dishes must look chefs created from locally-sourced as good as they taste. We make seasonal ingredients.

"There is a move this happen by being in the From Atlanta, Chef Linton Hopkins towards modern know about the latest in service has devised a menu that pairs interpretations of design as well as culinary trends. zesty sriracha emulsions with Our deSter brand is actually cool and refreshing pestos, not to classic dishes and designing chinaware specifically mention full-bodied cheeses and other customer for tapas.”

Southern favourites such as a peach favourites" Added Chef Bob: "We like to and blueberry crisp topped with make the dining experience fun buttermilk sorghum ice cream. And and interesting for the passenger by matching his bread basket courtesy of H&F Bread is not to the ‘personality’ of the food with the right be missed. chinaware design."

From New York, Blue Smoke, of Danny Meyer’s

Main pic: Members of United Airlines’ team of chefs join alumni of Chef Charlie Trotter’s eponymous Chicago restaurant and other culinary supporters, including Chef Trotter’s brother, Scott Trotter (back row centre), during a March 2015 workshop. United is collaborating with The Trotter Project to design new premium-cabin and United Economy meals. Right: Blue Smoke backyard chicken onboard American Airlines Opposite: American Airline's popular shrimp grits on Domestic First

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American Airlines American Airlines reports changes in culinary trends, such as less use of heavy sauces, and a move towards modern interpretations of classic dishes such as shrimp and grits and other customer favourites. Passengers are also wanting more in-season vegetables and generally betterquality ingredients.

Chef Sam Choy is a consultant to American Airlines and has helped to inspire its new menus.

Trans-continental Business and First menus were revamped in July followed by the Domestic First menu in August under the close supervison on Choy. Themes for both are healthier options for vegetarians other than traditional pasta. www.onboardhospitality.com

north American flavours

Union Square Hospitality Group fame, is well-known in the Big Apple for its sights, smells and tastes of a genuine backyard barbeque with a twist. Think hot Creole mustard and pimento cheese, tomato and cucumber salad, vegetable succotash paired with New Orleans-style shrimp and grits or barbeque chicken with green beans and bacon.

Delta’s ice cream sundae is such a popular dish on Delta One flights that the airline serves more than 2.8 million on board every year – that’s almost 7,700 every day.

From Los Angeles and Seattle, chef Michael Chiarello offers a taste of Italy mixed with the Napa Valley. Think chicken piccata with traditional panzanella salad, fresh pasta with homemade pesto sauce and marinated tomatoes or skirt steak with Michael’s own olive oil braised potatoes.

Says Brian: "Fine dining in the air has never tasted so good!"

UNITED AIRLINES Todd Traynor-Corey, United Airlines’ managing director of food and beverage planning and design, is responsible for this important part of customer service and describes some of the airline’s latest upgrades to inflight dining.

“United is making a significant investment in every aspect of its customers’ travel experience.

As part of that commitment, we have teamed up with The Trotter Project, a charitable organisation dedicated to honouring renowned Chef Charlie Trotter’s legacy by cultivating the next generation of culinary talent,” said Traynor-Corey. “Through this relationship, our team of chefs collaborates with

TASTE & QUALIT Y EXPERTISE INCLUDED Take off with our quality on board 3 0 Y E A R S F R A N K E N B E R G • H I G H Q U A L I T Y S I N C E 19 8 5

www.frankenberg.biz www.onboardhospitality.com

north AmericAn flAvours

Above: Virgin America's healthy summer menu.

Right: Chef David Hawksworth partners Air Canada. Far right: Dark chocolate fondant with blackberry compote onboard Air Canada

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fresh ingredients. Menus include local fruits and vegetables, premium meats and artisan breads.

In 2014 the airline was recognised by the Diet Detective (alias Dr Charles Platkin, US health expert) for having the healthiest food in the air. Virgin America has also won a couple of foodie awards including 'Best Domestic Airline for Food' in the Travel + Leisure 2014 World’s Best Awards as well 'Notable InFlight Dining' in the Saveur Culinary Travel Awards for both Economy and First.

This summer Virgin America debuted a seasonal menu in partnership with gourmet grocer, Dean & DeLuca, to offer First flyers a curated selection of snacks in the sky. Features of the menu include caramel popcorn, spicy Cajun snack mix, raw almonds and gummi bears.

Trotter Project-affiliated chefs from around the Economy passengers can expect to find items world, to develope innovative dining options such as: veggie wrap with black rice, faro and for our premium-cabin and United edamame dressed in a light and Economy customers. refreshing soy yuzu vinaigrette; “Our partnership with The Trotter artisan cheese plate with white "Our menus feature cheddar, muenster cheese and Project has already inspired dishes local fruits and on our Choice Menu Bistro on camembert cheeses served along seasonal vegetables, fresh Gala apples, green grapes board, which offers fresh food for sale in United Economy on many premium meats and and gluten free sea salt and olive flights within North America and oil crackers; a protein plate that artisan breads" to Central and northern South includes a cage-free hard-boiled America. This fall premium-cabin egg, smoked gouda cheese, mild customers on our p.s. Premium cheddar cheese, muenster cheese, Service may also get a taste of Trotter Projectgrilled chicken breast, red grape tomatoes, influenced dishes,” added Traynor-Corey. green grapes, carrots, celery, cucumber and Along with launching this unique partnership, this wheat mini pita rounds with Greek yogurt hummus. year United has: For children the Jetset Kids Pack is full of fun, • Introduced delicious new premium-cabin meals healthy snakcs. Items include Musselman’s apple and snacks on flights within North America, and sauce, Old Wisconsin’s turkey snack stick, Yum Earth expanded premium-cabin meal service to flights of at least 800 miles; • Replaced snack boxes with freshly prepared entrées served on chinaware, in premium cabins on United Express regional-jet service of at least 800 miles; and • Launched a significantly upgraded food and beverage service including multi-course meals, complimentary beer and wine and a new option to purchase premium snacks for customers in United Economy on many intercontinental flights.

VirGin america At Virgin America the menus are updated quarterly and focus on a diverse range of options.

They feature an assortment of sustainable and www.onboArdhospitAlity.com

north AmericAn flAvours

fruit snacks and Pirate’s Booty aged white cheddar.

A healthy sweet option comes in the form of a mixed berry yogurt parfait with gluten-free granola.

The airline also offers guests a selection of snacks including those from its low-calorie Travel Light menu.

On the wine front, Virgin America has introduced an exclusive offering from ONEHOPE Wine – the label’s 2013 Chardonnay and Cabernet Sauvignon. Produced in partnership with Rob Mondavi, Jr., ONEHOPE Wine donates half of the profits from onboard sales of every bottle sold to charities that benefit women’s heart health and education. air canaDa Celebrated Canadian chef David Hawksworth is another exciting addition to the airline culinary world in North America following his new partnership with Air Canada. Commencing October 1 on Air Canada Business international flights and in Maple Leaf Lounges, Chef Hawksworth will create a selection of seasonal dining options including appetisers, salads, main courses and desserts.

The new menus will feature yellowfin tuna tataki appetiser served with scallion ginger vinaigrette, passion fruit and puffed rice; tamari-roasted sablefish served with bok choy, brown rice and chili miso vinaigrette; dark chocolate fondant with blackberry compote. International Maple Leaf lounges will feature a Mediterranean quinoa salad with tomato, olive, cucumber, feta and arugula.

Said Craig Landry, vp marketing at Air Canada: "We are thrilled to partner with Chef Hawksworth to elevate our dining experience. As a proud Canadian brand, we see the opportunity to showcase the very best of Canadian-influenced menus designed by one of Canada's most respected and award-winning Chefs.

We have a long history of showcasing the Canadian culinary scene through the annual Air Canada enRoute Canada's Best New Restaurant Program. 

TASTE & QUALIT Y EXPERTISE INCLUDED Take off with our quality on board 3 0 Y E A R S F R A N K E N B E R G • H I G H Q U A L I T Y S I N C E 19 8 5

www.frankenberg.biz www.onboArdhospitAlity.com

in person

IFSA welcomes its new president Jane Bernier-Tran takes on her new role at a pivotal time for IFSA, which celebrates the 50th anniversary of the EXPO this year. Jo Austin reports

Q. Welcome as IFSA’s new president!

Can you tell us a little about yourself and how your work within the industry will strengthen your abilities in this exciting new role?

A. I have been in the industry for 34 years and have attended IFSA over 20 years.

Before working for United’s Chelsea Food Services I worked in F&B planning, supply chain optimisation, and was gm of a catering kitchen and system-wide catering operations at headquarters. I look forward to this opportunity and hope that with my work experience in the food services industry we can focus on the current situations that face the airline industry.

I served approximately 15 years on the Government Affairs and Education Committee. The regulatory environment has become more restrictive and requires added focus for our members globally. The Board has been strategising on what types of things we can do as an organisation to continue to strengthen our member value.

Q. IFSA is co-located with APEX in Portland, Oregon. Is Portland the location for your future events?

A. We have co-located with APEX for a number of years and will head to Chicago in 2016. As the home of United Airlines, I am

particularly looking forward to the conference being in the ‘Windy City’. We will be on our own in Chicago in 2016, co-located again with APEX in Long Beach, CA in 2017 and in Boston, MA with APEX in 2018, although at different locations.

Q. What sector of the market is the show aimed at?

A. Airlines and caterers will have the opportunity to meet with exhibitors from over a dozen countries representing online services, innovative culinary and equipment, airport-related services, inflight opportunities and retail products.

Q. What are the highlights of this year’s event?

A. I am delighted about our Onboard Innovation Pavilion. This solutions-oriented platform covers the issues airlines are experiencing now. Retail in Motion and Earth-To-Go will be participating in this popular forum to showcase new ideas in maximising inflight revenues, reducing operating expenses, and sustainable packaging.

Q. What can delegates expect to learn from this year’s EXPO conference sessions?

A. Our Government Affairs & Education

The Onboard Innovation Pavilion is a solutions-orientated platform that covers the issues airlines are experiencing today 26

www.onboardhospitality.com

Committee will be focused on issues facing members on a global level including appropriate labeling of allergens in onboard food products based on pending European Union regulations and recent input from the US Food & Drug Administration. We have two great speakers at the Conference: Matt Tenny and Suzy Badaracco. Matt focuses on creating leaders who serve and inspire those around them. Suzy will discuss marketplace food trends and their impact on new menu items.

Q. Will you be featuring your Awards this year?

A. We will be recognising our past and present leadership, committees and the hard work of our IFSA Foundation during an invitation-only reception.

Q. Can you talk us through the Chef’s Competition?

A. This is one of IFSA’s most popular venues at the EXPO! This year we will feature Matt Farrell from Gate Gourmet, David Gottlieb from Amtrak, Ajay Rana from Emirates Flight Catering, and Leyla Wheelhouse from DFS, Inc. We are thrilled to have Bob Rosar of Gate Gourmet emcee for this exciting event.

Q. How is IFSA’s mentorship programme going and what have been the achievements to date?

A. Supporting the professional development of our members is very important at IFSA. We launched our

IN PERSON

It's great to be able to contribute to the development of students through our IFSA Scholarship Foundation Mentorship Programme at the end of 2014 and we’ve had great success. Feedback has been very positive and we look forward to growing the program in the future.

Q. What does the IFSA Scholarship Foundation offer and when will this year’s winners be announced?

A. We are particularly proud of this programme and how much financial assistance it has provided to our members and their families who want to further their educations. To date we have given over $400,000 in scholarships, with $82,000 this year alone through the help of our generous donors. It’s great to be able to give back to our members and contribute to the development of a student.

Q. What do you consider are the main challenges facing our industry at this time?

A. They include: keeping up with current food trends in a multitude of cultures; offering the best product while maintaining compliance with regulations in the industry (such as allergen labeling) and ensuring best practices are followed from the point of receiving from the manufacturer to the distribution point and to the execution to our customers.

Q. And finally – what do you hope to

PROFILE: Jane Bernier-Tran Jane has 34 years’ experience in the industry. She started her career at People Express Airlines in 1981. When the airline merged with Continental in 1987 she became senior director in food services. With the United merger she became md of F&B, planning and design. Last year she took up the role of md food services operations for Chelsea Food Services, a division of United Airlines. Jane lives in Chicago.

WWW.ONBOARDHOSPITALITY.COM

bring to the table as the new IFSA president?

A. I look forward to continuing to work with our long-time members and to welcoming new and legendary companies to join us at IFSA so we can continue to create new ideas and provide solutions for our complicated industry together. ifsa.com 27

Exhibition Preview

APEX/IFSA EXPO AND CONFERENCE 2015

Oregon trail leads to EXPO

Onboard Hospitality is pleased to be the media partner of the APEX/IFSA Expo and Conference, taking place in the Oregon Convention Center, Portland from September 27 to 31, 2015 With a focus on increasing the standard of educational sessions and highlighting every area of the passenger experience, this year's combined EXPO looks to be an informative event for the industry. From the tradeshow floor to the Breakout Tracks, everything has been designed around three core areas of innovation: • Content and Entertainment • Connectivity and Technology • Comfort and Ambience

Highlights: • Member airline delegates attend free of charge • Multiple opportunities to learn about the latest trends from top industry experts • Networking events to build relationships and create new ones • Passenger Choice Awards & APEX Awards winners announcements • An Exhibition showcasing the hottest airline related trends, products and services in the world.

The integrated event is open to all attendees who can visit all exhibits in the EXPO, offering more networking opportunities and a greater value for everyone attending.

"As newlyelected APEX ceo I intend to shine a bright spotlight on the thoughtleadership of our member companies, as well as the industry as a whole. I am enthused to champion APEX's goals on behalf of our members as we are entering a renaissance in passenger experience."

Jo Leader, ceo, APEX

To register as a visitor to APEX/IFSA Expo please visit: apex.aero 28

www.onboardhospitality.com

Exhibition Preview

Where: Oregon Convention Center, Portland When: September 27 – 31 2015

Conference Programme SUNDAY September 27 Oregon Convention Center 17:30 - 19:00 Welcome Reception MONDAY September 28 Oregon Convention Center 07:30 - 18:00 APEX Registration 08:45 - 9:10 Welcome and Introduction Alfy Veretto – President, APEX; Virgin America Rajan Datar – Presenter, BBC World News, The Travel Show 09:10 - 09:55 Airline Strategy and Focus on the Experience The opening session will showcase how airlines can tap into the travel market, offer superior products and services targeted at specific regions and excel the passenger experience. The session will also explore how airline strategies are viewed from the perspective of the passenger. Presented by Sandy Stelling, managing director, customer research and development, Alaska Airlines.

09:55 - 10:30 Passion to Innovate.

Power to Deliver.

The educational session will be hosted by Werner Lieberherr, president and ceo, B/E Aerospace Inc. 11:00 - 11:40 Passenger Well-Being and Airline Business Environment: A Manufacturer’s Point of View Rainer von Borstel ceo, Diehl Aerosystems will look at the importance of physical hardware, innovative cabin environments and how they match the ever increasing passenger expectations and market requirements to create unique and iconic passenger experiences.

11:40 - 12:20 Prototyping the Airline of the Future Presented by Devin Liddell, principal brand strategist of TEAGUE, will be a discussion on how airlines lag behind many other industries. He will then outline what the industry can achieve within the next five years. The innovations discussed will be illustrated via 3D fly-throughs and renderings.

12:00 - 17:00 IFSA Registration 13:30 - 16:00 Breakout Tracks & Sessions The sessions are divided in three topics: • Content and Entertainment • Connectivity and Technology • Comfort and Ambience Each topic will have three talks about specific aspects of the breakout track.

16:15 - 17:15 APEX Annual General Meeting 17:30 - 19:00 IFSA Welcome Reception 17:45 - 19:15 APEX Awards Ceremony The APEX Awards feature a variety of accolades being given to the industry's 'best'. The awards are awarded based on input from peers within the industry and recognise achievements in technology and passenger experience. The Passenger Choice Awards will cover every aspect of the passenger experience. APEX also awards Lifetime Achievement for a member who has displayed outstanding dedication and commitment. The Oustanding Contribution award is given to an individual who has generated a significant and fundamental improvement to the industry. Finally the Newcomer of the Year Award is given to a member who brings fresh ideas and innovations.

TUESDAY September 29 Oregon Convention Center 09:00 - 11:00 IFSA Education Sessions Food, Flavour & Beverage Future Trends: Authenticity, Risk and Experimentation Lead the Way – prresented bySuzy Badaraco.

Neil Ylanan and Dean Davidson of the Government Affairs and Educational Committee, will be presenting on current issues in regulation in the US and abroad. Topics will include Food Safety Modernisation and FDA and USDA updates.

09:00 - 18:00 EXPO WEDNESDAY September 30 09:00 - 11:00 IFSA Keynote Serve to be Great: Leadership Lessons from a Prison, a Monastery and a Boardroom – Matt Tenney speaks about aspects of leadership within a team, drawing upon his own life experiences. He will be talking about how to create successful leaders by focusing on serving others.

09:00 - 18:00 EXPO THURSDAY September 31 Oregon Convention Center 09:00 - 17:00 EXPO

The OBH team looks forward to seeing you in Portland, Oregon Sue, Jeremy and Richard will be attending EXPO to cover your news.

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

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Exhibition Preview

APEX/IFSA EDUCATION AGENDA

Speaker profiles This year's education agenda features a wide range of topics across the board presented by leaders and speakers from both within and outside the industry Matt Tenney Social Entrepreneur Matt is the author of Serve to Be Great: Leadership Lessons from a Prison, a Monastery, and a Boardroom.

He is also a speaker, trainer and consultant. Based in Nashville, Tennessee Matt works with many companies and charities to develop leaders within work enviroments. He is part of the Perth Leadership Institute, whose clients include several Fortune 500 companies.

Suzy Badaracco President, Culinary Tides Suzy is a toxicologist, chef and registered dietitian. She is the president of Culinary Tides, and has held the positions since 20005, predicting trends onboard and providing food and wine parings to the indusry. Holding a Bachelors in Criminalistics, an Associates degree in Culinary Arts, and a Masters in Human Nutrition.

Rainer von Borstel Ceo, Diehl Aerosystems Working on the executive board of Diehl Stiftung, Rainer has been on the executive level within the industry since 2001. After working previously in the fields of engineering, aircraft conversion and programme management he went on to hold increasingly high level positions at Airbus. He was born in Hamburg and served in the military between 1978 30

and 1980, before going on to receive a degree in Mechanical Engineering.

Devin Liddell Principal brand strategist, TEAGUE Working collaboratively with clients like Anheuser-Busch InBev, The Boeing Company, Intel, JW Marriott, Microsoft, and SC Johnson, Devin aims to create research-driven brand strategies.

He has worked across the fields of aerospace, higher education, food and beverage plus retail, and passes on these experiences by teaching regularly at the School of Visual Concepts in Seattle, Washington.

Craig Proud Senior vice president, GuestLogix Bringing more than 15 years' experience in the information technology sector, Craig specialises in providing software as a service. Project management is also one of Craig's skills, as he has led large scale projects internally for GuestLogix.

He has also held leadership roles in the past at Kubra and Level 3 communications.

Werner Lieberherr President and co-ceo B/E Aerospace Before assuming his role as president and ceo of B/E Aerospace in 2014, Lieberherr served in the energy industry for 16 WWW.ONBOARDHOSPITALITY.COM

years with ABB and Alstom Power Inc. He holds a Master’s Degree in Business Administration from Kellogg School of Management, Northwestern University and a Master’s Degree in Operations Research and Industrial Engineering from the Swiss Federal Institute of Technology (ETH) in Zurich.

Robin Cole Vice president, global business development, GEE Robin is the vice president of global business development for GEE. Her responsibilities include overseeing ad sales, sponsorship, digital media solutions, and marketing.

Robin joined GEE in 2014 bringing with her 15 years' experience in business development. She graduated from the University of San Francisco in 2000 with a bachelor’s degree in Management of Information Systems.

Jim Costello Chief technology officer, Telefonix Inc Jim has worked in the wireless communications industry for more than 25 years, including 20 years developing solutions for aircraft connectivity. He previously worked with Row 44 as vice president of engineering, where he oversaw the installation of its Ku band satellite product on over 500 aircraft. He also holds a Bachelor's degree in engineering from Lake Forest Graduate School with an MBA.

PASSIONATE ABOUT FOOD...

Bread Sandwiches Pastries & Cakes Salty Snacks

Beverages Dressings Sweet Snacks Hot Snacks

Ambient Meals Dairy Desserts Jams

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

Oakfieldfarms_OBH_177x115_aug2015.indd 1 Untitled-1 1

29.07.15 16:26 03/08/2015 09:46

Marfo Koperstraat 31 8211 AK Lelystad The Netherlands +31 320 293800 info@marfo.com

marfo.com Marfo OBH64.indd 1

28/07/2015 10:42

IFSA 2015

Ones to watch A wide range of new products and suppliers will be on display at this year's IFSA Expo in Portland, Oregon. Cameron Roberts takes a pre-show peek 1

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1. b4 Products

portfolio. BROVO Spirits partners with renowned craft bartenders to create exclusive, all-natural, easy-to-pour bottled cocktails to serve inflight. intervineinc.com Stand: 309S

Luxury wellness brand, b4ÂŽproducts, is launching an alcohol-free version of its hand sanitiser. The product is also available in two new formats: a 15ml tube and a single-use antibacterial wipe for "Pre-arrival on-the-go travel needs. meal boxes improve Visit IFSA Booth to get galley packing and in contact and learn enhance the passenger more. b4products.com experience with a more Stand: 208S

4.John Horsfall 3. Zibo Rainbow

In the past year SinoRainbow has supplied inflight amenities for both Qatar airways efficient, quieter and Etihad airways. service" 2. Intervine Spirits The company is well Craft cocktails at 30,000 equipped to answer any feet! Intervine is proud queries you may have about to introduce BROVO Spirits to its supplying amenities onboard.

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Zibo Rainbow will be showing a variety of products that it has to offer, from amenity kits to chinaware, air sickness bags to sleepwear. sino-rainbow.com Stand: 300S/308S

WWW.ONBOARDHOSPITALITY.COM

John Horsfall has launched a range of products using recycled polyester. Made by recycling plastic bottles - which are broken down and in turn extruded into new polyester yarns - there are any number of products which can incorporate this technique, including fleece blankets. johnhorsfall.com Stand: 416S/317S

S N A C K S

•

D E L I

•

B A K E IFSA R 2015 Y

A N I N V I TAT I O N T O

A DELICIOUS EXPERIENCE! BOOTHS

813S 815S 817S

Food Innovation of the Year!!

FRESH FOODS GOOD FOR 45 DAYS * PH 800.441.6887

28-30th Sept

S A L E S @ D E LY S E . C O M

W W W . D E LY S E . C O M

come & see us at Booths 813S 815S 817S

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IFSA 2015 5

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5. Delyse Delyse invites you to taste a new line of snacks, meals and salads and a selection of comfort foods using gluten and allergy free recipes. You can also learn about the Delyse USDA approved manufacturing processes. delyse.com Stand: 313S/ 815S-817S

Samples on the DFMi stand. dfminc.biz Stand: 701S/808S

7. Sola Airline Cutlery One of the new features being exhibited by the cutlery designers will be a range of multi-coloured pvd-coated utensils for an alternative and fun look. sola.nl Stand: 415S

6. DFMi Nutsters are created in California using only natural, non GMO ingredients. The snack includes dry roasted California almonds and Greek yogurt filling with real fruit. There are no artificial flavours or colours, transfats, preservatives or any unnecessary unhealthy ingredients.

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9. Global Inflight Products GIP has launched a new range of white porcelain spoons suitable for presenting tapas, antipasto, amuse-bouches or botanas. They can also be used to present entire meals in a tasting menu style.gipusa.com Stand: 821S/922S

10. Oakfield Farms Solutions 8. K&W Food Brokerage Services Fight hunger cravings with delicious Pick Pocket Dips Hummus. Made with wholesome garbanzo beans and 100% Extra Virgin olive oil. foodbrokerageservices.com Stand: 412S WWW.ONBOARDHOSPITALITY.COM

Oakfield is bringing chilled breakfast meal boxes to IFSA. Developed with Delta Air Lines, the international prearrival meal boxes improve galley packing and enhance the passenger experience with a more efficient service. oakfieldfarms.com Stand: 627S

FORMIA congratulates SWISS on winning the Travel Plus Award for the Most Innovative Amenity Kit 2014 and the On Board Hospitality Award for Innovation in First/Business Class.

gourmet.indd 1

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BIRTHDAY: Gourmet Foods

Where high quality pays off We are proud of our achievements over the course of 30 years and will continuously work to improve the quality of our offerings while maintaining our sustainability, animal welfare and clean label standards ..........

GOURMET FOODS has been in the business of supplying top quality meals to the biggest and best airlines, hotels, natural food markets and cruise lines for thirty years. That Gourmet Foods has managed to retain those contracts for all those years in a highly competitive and volatile marketplace is a remarkable feat.

WHO WE ARE

OBH asked Heinz what he considered to be his biggest challenge to date? Without hesitation he replied: “To convince our customers that staying with the highest quality products and ingredients is a long term benefit to their business success.

The food industry has faced intense pressure to cut costs and reducing them is often accompanied by lowering the quality of the product. We believe that people do not just want cheap food. If the quality of the products is right, it will attract more customers, and they will return to enjoy such quality and experience”.

WHERE WE ARE NOW

And what is Gourmet Foods biggest success to date? Says Marcel: “At Gourmet Foods we are

most proud of having eliminated all artificial colors, conditioners and preservatives from our products.

By using expeller pressed oil, cage-free eggs, unbleached flour, humanely raised chicken and pork, among others, we are taking steps to provide our customers with the best tasting products”.

OBH asked Marcel and Heinz to reflect on how the industry has changed over the past 30 years?

It certainly has not been an easy path but the reply was optimistic: “The outsourcing of finished products in order to keep labour costs down has exploded over the last 30 years. Due to the pressure to lower the cost, quality has also been compromised.

Lately we see that people have become more aware of what is in their food, and are no longer willing to compromise on quality"..

THE FUTURE

And as for the future, these two larger than life Swiss characters speak with enthusiasm and confidence: “Gourmet Foods will continue the growth we have been able to achieve over the course of 30 years and continuously improve the quality of our offerings while maintaining our sustainability, animal welfare and clean label standards.“ 

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celebrating

30 YEARS

2015

Started using sustainable label ingredients 2002

R&D department expansion

1994

Moved to a 50,000sqft facility

1987

Approved by USDA

1986

company started

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OPINION

Food Trends

US airlines shake things up American airlines are on the precipice of a new onboard catering era with products to inspire a new generation, says independent hospitality specialist and airline food developer Marc Warde

Look back and reflect on the sheer joy of your first flight and you’ll remember the excitement, the nervousness and then the comfort of the meal. Served on a tray, there were mini pots and mini rolls, hard butter and little cuplets of juice.

There was a stew-style main and a cute little dessert, and then a chocolate at the end.

Remember it now? It was so much part of the flying experience, and we loved it.

Today that excitement seems to have gone but I believe it could come back in a new and current way, as exciting as it is tasty. And in fact it’s already beginning to happen.

Emerging menus

PROFILE

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

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Option to pre-order

Some American scheduled big boys American carriers are sprucing up their (American Airlines, US Airways, Delta and offerings and using their new and emerging Continental) and low-cost carriers have menus, particularly to engage young people, already introduced pre-order options, the low-cost travellers engaged with TV chefs of today, who will and shows, connected "The option to upgrade the surely become the with restaurant chefs onboard food experience, for say and begun to develop full-service travellers 20 dollars plus, is appealing, of tomorrow. signature dishes. They especially on a longer flight" Increasingly, carriers have begun to recognise realise passengers can that while be persuaded to select airlines solely because of the food offering.

This is the Facebook, twitter, pinterest, sharing generation, and airlines are upping their game to give flyers the food they want, show them a little luxury and make them feel special (with the internet they need at all times). Carriers need to show them the fullservice carrier difference, and once they’ve tried it, they’ll be back.

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OPINION

the majority of us travel in the back of the bus, we don’t necessarily all shop in frozen food shops and the option to upgrade the onboard food experience, for say 20 dollars plus, is appealing, especially on a longer flight. We might not want to pay the $1000 plus to sit in Business but we still want something decent to eat!

US LCCs currently exploring pre-order options include JetBlue, Southwest and Spirit.

Upgrading the offer Pre-ordering something more decadent and delicious has also began and more pre-ordering options are coming. Virgin America has signed up with Dean and Deluca, a proper foodie paradise, to upgrade its offer and more carriers will show their hand soon. can help. Onboard "Attracting the new generaton of food doesn’t have to be Some US airlines are passengers means engaging at all pretentious. Personally, currently talking to levels, making airline travel the major restaurant aspirational, exciting, luxurious I would love to order chains, encouraging a Barefoot Contessa and delicious" them to apply their chicken pot pie or a menus to the skies, Macaroni and cheese overcoming the challenges of cooking made or directed by the wonderful Ina onboard in regeneration ovens, tight galleys, Garten, of whom I am a huge fan. with often, indifferent cabin crews.

Celebrity chefs It doesn’t have to be a 10 course-tasting In Business, menus linked to celebrity chefs menu, just something as fresh as it can be, or restaurants are a good idea that will with good provenance (even a food hero only grow. They improve the passenger story), comforting, and most of all, tasty. experience, give them faith in the catering America has a world of flavour and a wealth and compete head on with Middle Eastern of fantastic artisanal food producers who and Asian carriers who are investing effort and money in food and beverage, bringing back the luxury of travel, and already winning awards for it. They are giving people what they want, even if it is KFC, as on JAL! Attracting a new generation of passengers means engaging at all levels, making airline travel aspirational, exciting, luxurious and delicious. I believe we are on the precipice of something great about to happen with food onboard scheduled carriers. They are set to become the food trucks of America in the sky and I am looking forward to it.

No airline can be all things to all people, so do less but just do it really well. ”  WWW.ONBOARDHOSPITALITY.COM

Facing page: gategourmet's Truffleraviolo, (opposite below) pre-ordering is proving popular for American carriers above: Virgin America working with Dean and Deluca, (below) Linton Hopkins adding his touch for Delta Airlines

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DELTA AIR LINES LAUNCHES NEW TUMI KITS

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or over 16 years, Buzz has designed innovative products and created brand collaborations that enhance the inflight experience.

In 2013, Buzz facilitated a US-first brand collaboration with TUMI, the leader of world-class business and travel essentials, for Delta Air Lines, providing Delta One™ passengers with a premium amenity offering.

In July 2015, the kits were refreshed with some exciting new features. Passengers will now receive new TUMI hard and soft case kits that include a TUMI soft-touch pen and eye shades, Malin+Goetz lip moisturiser, body lotion and mouthwash, striped socks, a dental kit with Crest toothpaste, facial tissues and earplugs. Passengers will receive a different bag on eastbound and westbound flights

allowing them to collect one each way on round trips.

World renowned as a global premium lifestyle travel brand, it is the first time that TUMI is offering a hard case kit for amenity use inflight. Buzz designers worked closely alongside TUMI designers to deliver a true reflection of the TUMI brand and provide a bespoke amenity kit for Delta.

Inspired by the Astor and Alpha 2 collections, Buzz ensured the kits remained true to their design elements.

Buzz works alongside the world’s leading brands and is able to deliver world first collaborations. Buzz prides itself on its full-service offering encompassing ideation, design, prototyping, manufacturing, testing and logistics, and the ability to manage projects from brief to delivery ensuring timeliness and quality every step of the way.

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OPINION

Jeremy Clark

Clamour for glamour Just recently I gave a talk about how, in most cases, food is undervalued by airlines. In the presentation I refer to the ‘Good Old Days’ and show the predecessors of modern day air travel: the ocean liners.

These guys knew how to travel in style and companies like Cunard and P&O delivered it.

When Pan-Am started its Clipper services across the Pacific and Imperial Airways/ BOAC with Flying Boats to all corners of the Empire, it was these self same people travelling. So the service had to be on a par.

Something happened in between the 1940’s and 2000 that turned airlines from a service-based industry into glorified livestock transportation or parcel delivery service – with you and I being the parcel. Airlines once run by service-minded people were now run by bean-counters, for whom the passenger is a tiresome inconvenience that needs feeding and entertaining whilst in their care.

I have written plenty about this in previous columns so I shall

WWW.NICKBREMER.COM

Jeremy Clark rediscovers style, on set at a Hollywood studio

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refrain from venting yet more wrath here – instead I can tell you dear readers that 'the experience' is still alive with an airline called Air Hollywood. Your Pan-Am experience begins at check-in where you get a 60’s style boarding pass, ticket jacket and first class carry-on tags. You’re invited into the Clipper Club lounge where you can mingle with other enthusiasts, share stories, and make new friends. Then you board the exact replica of the 1970’s B747 where you’re instantly sprung back in time to the Golden Age of travel.

Stewardesses in original Pan Am uniforms welcome you aboard with a cocktail and the quiet lull of Sinatra’s soothing voice.

Passengers are encouraged to explore the aircraft – from First on the main deck, and the Upper Deck dining room, all restored to Pan Am’s original cabin décor.

After the safety demonstration and a welcoming message from the flight deck Main Deck passengers get the plush “Sleeperette” seats while Upper Deck passengers enjoy a dynamic social atmosphere. Everything is authentic with careful attention to the exquisite service delivery of the era and menu offerings.

The gourmet four-course meal includes shrimp cocktail, Chateaubriand carved from the trolley, Roasted Chicken with Peppercorn Sauce. And who remembers the dessert cart? Well here it is again with knobs on!

There’s just one small problem however: the plane doesn’t actually go anywhere. It’s not a plane at all but a film set in a Hollywood studio.

But never mind, nostalgia enthusiasts don’t have to go to Hollywood to experience 1940’s aviation. The first new runway to be build since the 40’s is earmarked for Heathrow.

Britain being what it is means we still have at least another 10 years of Golden Age experiences to enjoy! 

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food definitions

Label language Consumers are increasingly interested in what goes into their food and as a result caterers are taking a closer look at producer claims, label terms and best practice. Julie Baxter discovered more

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he dictionary of jargon surrounding healthy definitions but there is a lot of confusion." and ethical eating seems to get bigger by the Onboard Hospitality asked him to share some of his day. Ingredients that are in, others that are concerns and conclusions on the key terms gaining out; products promoted as consumer currency. good for you, others that are good Antibiotic free for the environment; claims that 80% This term means that the only focus on the livestock care and of US antibiotics administered to the others that prioritise the planet. antibiotics are animal before it was slaughtered Among those trying to cut given to were given to treat a specific illness. through the claims and confusions animals This sounds obvious but often in the onboard sector is Cuisine animals raised in high-density units Solutions’ director of sales for are given low doses of antibiotics onboard services J Hemmer, who routinely throughout their lives to is passionate about encouraging suppress disease before it begins. caterers to make the right choices Raising animals without this antibiotic means more and has been among a team of chefs putting frequent clean-outs and other efforts to keep the together a guide to some of the more frequently animals healthy which in turn means the animals are used terms. raised in better, less stressed conditions.

J says: “100 years ago we changed everything Routinely eating meat containing antibiotics can about food production to make sure we had enough influence the effectiveness of antibiotics on an food to feed the planet. Now industrial farming individual when they are really needed. There are has become an issue. People think they now antibiotic-resistant understand food bacteria which present a serious threat in food-borne illnesses.

J says: “We used to give antibiotics only when animals got sick, then someone thought giving livestock a low dose of antibiotic all the time was a good way to save money. Now, 80% of antibiotics made in the US are given to animals – not humans – and that is way too much. All we have

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food definitions

achieved by doing this is the creation of superbugs immune to the effect of antibiotics. We need to return to more natural products. Research shows that animals reared without the routine use of antibiotics receive better care and produce better-quality meat.

A sandwich may cost more this way but the client is willing to pay for it when they understand why this is so important.�

Cage free Cage free is a term applied to eggs and indicates that the flock has

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been able to roam freely within a building or enclosed area with unlimited access to food and fresh water. Combine these conditions with access to the outdoors and the product becomes free range.

These conditions are less stressful for the hens and mean they are less susceptible to disease. Their eggs contain higher levels of omega 3s, less cholesterol and no added hormones or antibiotics. Free-range hen eggs contain less saturated fat and more betacarotene, vitamin A and vitamin E. United Airlines is among those carriers championing the cage-free cause onboard, upgrading to cage-free chickens eggs across its catering. Buy-onboard products containing egg will all be cage-free too. J says: "United decided to spend a little more because they believe doing so in this way can differentiate their product and help reflect their values into the product."

He adds: “Demand for cage-free eggs is growing ď’ˆ

Using cage-free products can reflect carrier values

25/02/2015 15:08

food definitions

Grass fed This refers to meat produced from cows which consumed a variety of grass, plants and hay but no grain or grain products.

Not sure why this would matter? Well apparently the cow’s stomach is designed to digest grass not grain so if they are fed corn or grain they can suffer digestive problems and illness, which is then treated with antibiotics triggering a whole new set of issues.

The meat from grass-fed cows is leaner and lower in total fat and cholesterol and contains more omega 3s, vitamin A and E and antioxidants. It can also help lower bad cholesterol levels and, as grass-fed cows produce less methane, it can also be said to help the planet by cutting down on greenhouse gases!

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fast in the US with Hilton Hotels also claiming its catering will be cage-free by 2016. Communicate the quality and explain why you are giving them what you are giving them and this change is easy to make and well received.”

Certified humane

This labeling refers to animals raised in conditions that allow them to most effectively maintain their natural behaviours, so conditions of ample space, proper shelter and gentle handling. They have access to plenty of fresh water and healthy Organic diets without added antibiotics or Organic describes a set of high hormones. They are, in short, free standards applied to the growing to do what comes naturally.

Consumers of grains, fruits and vegetables, and Studies have shown these feel better to raising livestock without genetic animals go on to produce bettereating certified engineering, synthetic fertilizers, quality, more nutritious meat. humane meat pesticides or irradiation.

The fact that consumers can feel These standards are designed reassured that the animal had to promote a better ecological a good life and was humanely balance and preserve biodiversity handled also makes many feel by avoiding the accumulation of better about eating this meat. chemical pollutants in the soil, water and air, as well J says: “Food produced this way is more sustainable, as in foods. Animals raised organically are left to the quality is better and it is better for our health. behave naturally. Ruminants are left to eat mostly Health is a key issue for the consumer, it’s a real grass as they would if wild. science and if we can communicate the quality and Organic enthusiasts believe this method of people willing spend a bit more money.”  production is safer for the environment and produces foods with more nutrients and less pesticide residues. Grass feeding boosts levels of omega-3s, vitamin E, beta-carotene and Walmark is conjugated linoleic acid and amino acids, all good among the for human health. biggest J says: “Thirty years ago organic, cage free or sellers of antibiotic free products were hard to get, now organic Walmark is among the biggest sellers of this type food of product. It doesn’t work any longer to tell people what they want; people know what they want and now these products are becoming mass-market, the costs have also been brought down.”

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FOCUS ON

MNH

A sound investment Matt Rance of MNH Sustainable Cabin Services discusses the trends in headset purchasing across the globe with an eye on rotable versus disposable

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ollowing significant investment in inflight entertainment (IFE) systems and content, airlines are increasingly looking at headsets in a bid to differentiate their product and passenger experience.

The move is in recognition that headsets form an integral part of the passenger experience across all cabins and that they are a key factor in Net Promoter Scores (NPS) in IFE. Looking at current activity, prestigious Middle Eastern carriers and many other premium airlines are investing in higherquality Economy rotable headsets - not only to gain an important point

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of difference but critically, to benefit from lower costs when compared with single use headset alternatives. Seemingly a win win when NPS in IFE scores are higher for carriers providing banded, rotable headsets in all cabins.

In some instances airlines see downgrading to a disposable headset as a cost-saving exercise. However, with an efficient servicing operation the cost per seat of rotable headset provision is at least neutral, and in most cases, cheaper.

The key is having the right headset servicing process.

Here at MNH we recently worked with a hybrid airline client looking to upgrade its onboard product offering on longer sectors as part of a drive to differentiate from budget carriers.

We are also seeing a desire to reduce onboard waste, reflecting passengers’ "With an efficient environmental servicing operation the cost aspirations. This per seat of rotable headset not only means a provision is at least neutral, drive away from and in most cases cheaper" disposable items but also an aspiration to remove or reduce associated packaging.

At MNH we currently have some exciting packaging projects trialling with key clients, which could change how headsets are presented onboard.

The drive for sustainability is evident in WWW.ONBOARDHOSPITALITY.COM

the increasing need for transparency in production methods, both environmentally and ethically.

In hardware terms, trends show the emergence of onboard tablet use and several new systems have resulted in changes in the technical headset specifications around resistance or effecting audio volume. With tablets struggling from a lack of volume and some systems with too much volume - many airlines are seeking headsets compatible with all hardware.

In addition to a resurgence in rotable headsets for airlines with a premium onboard IFE offering in all cabins, future trends are likely to feature wireless technology and even virtual reality.

Both are currently being trialled in several First offerings in the endless pursuit of higher NP IFE scores.  Profile

Established in 1993, MNH provides headset, amenity kit and laundry servicing solutions worldwide. It focuses on greener business practices and offers fixed cost per seat options for its services. mnhscs.com

Pictured: Main: Virgin Atlantic headset Above: Emirates headset

OPINION

Rob Britton

For richer for better Rob Britton has been in and near airlines and travel for nearly 50 years.

He now consults, is an adjunct professor at Georgetown University and a guest lecturer at 25 business schools.

In previous columns I’ve discussed the reality that customers have long perceived air travel as an undifferentiated commodity. The causes are many, including the 'hiding in plain sight' fact that every airline in the world flies at 600 mph.

Today I’d like to explain a powerful but hidden – to inflight people like you – driver of commodity: the GDS systems like Sabre and Amadeus that relay airline schedule and price information to travel agencies worldwide.

Although carriers have succeeded in inducing lots of customers to book directly on their websites, well over half of global passengers still use a retail or online travel agency, and the GDS supply both of those channels with nearly 100% of price and schedule data. And that’s the fundamental problem: for decades, all they send is “what time?” and “what’s the cheapest?” That means the computer screens in travel agencies or on Expedia or Opodo websites never show 1) different basic product choices, like a seat with more legroom or a refundable fare 2) services like advance boarding priority and a lounge day pass 3) nearly all the products

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and services that you care about, which are the focus of increased airline investment.

Airlines have known this for years, and it has taken a while – far too long – to come up with a solution. But they now have it, in the rather dull alphabet soup known as NDC or 'new distribution capability'. There’s been a lot of mythmaking and nonsense written about NDC, mainly from the GDSs who fear they will lose business if the trend towards direct booking continues and indeed accelerates. But those of you who buy and sell hard and soft onboard products and services should rejoice in NDC. Whether airlines choose to charge for services like meals, drinks, seat pitch, connectivity or prefer to offer them complimentary, NDC will provide a vehicle for making customers and agents aware of the choices and costs at the time of consideration and booking – long before they get on the plane. And if the traveller chooses, this richer data can flow both ways, allowing the airline to learn about customer preferences and make offers to earn customer loyalty.

Briefly, NDC is nothing more than modernising the technical standards for the exchange of data between airlines, intermediaries and partners. It addresses the current limitations described above and gives airlines a set of IT protocols for sending much richer content: information about airport, ancillary and onboard services which simply means text, images, videos, and the other stuff that is now almost standard when shopping online for goods and services.

IATA, the airline trade association, has worked hard to overcome resistance, fighting legal and PR battles and securing regulatory approval for NDC. Now the real hard work begins, implementing NDC into established sales channels and new ones. It will take some time, but the result will be worth the wait: finally a way to show the customer in advance what the onboard experience will be like.  51

BEER ONBOARD

Sales of craft beer are growing exponentially, but are airlines responding to consumer demand with more diverse offerings? Andy Hoskins finds out more

the craft beer

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ortland, Oregon: fondly known as Beertown and Beervana, plays host to this year's APEX and IFSA Expos.

The two events will draw delegates working in the aviation industry around the world, though their point of departure may well define the selection of beers they are able to enjoy onboard.

Those arriving on intercontinental flights from, say, Europe and Asia, will likely be offered a choice of mainstream beers from the likes of AB InBev (including Budweiser and Becks), SAB Miller (such as Miller and Coors) and Heineken.

In contrast, those travelling on regional services from across the US and Canada might be lucky enough to slake their thirst with a ‘craft’ beer from an independent brewery.

The term ‘craft beer’ causes much debate but, in the US at least, it has a definition. According to the Brewers Association, a craft brewery produces less than six million barrels of beer annually; is less than 25 per cent owned or controlled by a company that is itself not a craft brewer; and finally, it must be ‘traditional’ in the sense that it uses time-honoured ingredients and methods.

More pertinent, perhaps – and the reason for 52

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the rise of this sector – is the fact that Delta Air Lines aims to provide at least craft brewers are widely associated with one craft beer on all its flights within the producing some seriously good beers, with US and currently fulfils that through deals distinctive flavours and greater diversity with an impressive seven craft breweries than many ubiquitous lager brands. including Ballast Point, Lagunitas, Samuel It’s fair to say that the US has led the Adams and Stone Brewing. way in the craft sector. Portland and the Unfortunately for international Pacific North West, in particular, passengers, the craft beer are blessed with an abundance trend does not widely "Craft beers often have of barley, good conditions for permeate the long-haul stronger, distinctive growing a wide variety of hops carriers who require much and plentiful sources of good tastes and deliver a more larger volumes and often quality water, which all go hand in become more reliant on fulfilling experience in hand in producing some excellent global brands. pressurised cabins." and innovative beers.

Although regional airlines The craft revolution has swept are championing craft beer through bars and supermarkets and now hotels and onboard in North America, the UK’s airlines are airlines are following suit and catering to demand. playing catch-up despite the rapidly rising number of For airlines the benefits of having craft beers UK breweries now canning their beers. onboard extend beyond simply offering passengers London-based Fourpure claims it was the first craft a wider choice of refreshment. Craft beers often have brewery in the UK to can its core range of beers stronger, more distinctive tastes and aromas and when it was founded in 2013. deliver a more fulfilling experience in pressurised “We don’t think bottles are a lesser format, cabins where senses are dulled. but we do believe that the beer we are aiming Moreover, craft beers can help forge a sense of to produce is best delivered in a can. Cans also identity and links to the airline’s regional culture. have substantial environmental advantages. This For example, Alaska Airlines serves Alaskan Amber, manifests itself in terms of the reduced impact of and sister airline Horizon Air offers local beers from transportation, storage and cooling in fridges, and breweries that share its links to Seattle. they have paralleled recyclability to that of glass," says Similarly, Virgin America, Southwest Airlines, Porter Fourpure’s Daniel Lowe.

Airlines and JetBlue all offer craft beers onboard that To be in with a chance of getting onboard, a beer originate from their home territory. (craft or otherwise) first needs to be available in a WWW.ONBOARDHOSPITALITY.COM

Above: Serving a local Bridgeport brew in Portland

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An exceptionAl brood of AwArd-winning english beers “Old Speckled Hen”

No.1 Selling Premium Ale Brand in the on and off trade* “Old GOlden Hen”

No.1 Golden Beer in the off trade*

*Nielsen Scantrack latest MAT to 15.08.15

BEER ONBOARD

Above: Microbrewery production is causing a stir

is price. Craft beer is more expensive to produce than mainstream beer and therefore, quite rightly, craft breweries should not and cannot compete on price with the really big boys. The move by BMI will hopefully encourage more operators to move in the same direction, and as demand increases so will the pressure on airlines to re-evaluate their offerings. ” says BrewDog’s head of sales, Gareth Bath.

Although craft beers might not be in abundance in the skies above the UK, some airlines are at least making concessions to Brits’ love of traditional ales.

“While beer is declining in volume and value on a MAT (moving annual total) basis, premium ale is growing,” says Andrew Brown of Ratcliffe & Brown.

“In fact, it demonstrates the strongest growth among all alcoholic beverage sectors. This suggests ale is an 33cl can – a safer, lighter and more increasingly popular and valuable choice stackable alternative to glass bottles. on flights.”

So has Fourpure looked into the The company distributes the UK’s bestinflight market? selling ale, Old Speckled Hen, which is “It’s a really interesting area for us. currently on the menu with low-cost We’re driven by travel, adventure and carrier, easyJet. learning from cultures around the world Meanwhile, British Airways has long to inspire our beer and brewing carried Fuller’s London Pride, techniques. We have noted an ale produced by the how some of the US airlines independent Fullers brewery "Premium ale has carry craft beer from their only ten miles from Heathrow the strongest growth regional hubs and how Airport. Regional carrier Flybe among all alcoholic their airport lounges often also offers the ale onboard. beverage sectors" purport to feature local “We originally produced 33cl Andrew Brown, breweries," says Lowe. cans just for British Airways,” Ratcliffe & Brown Fourpure has approached says Fuller’s Siobhan Reynolds. airlines before but has been She adds that Fuller’s could met with various hurdles, including outsourced supply more to the airline but planes can only carry a caterers’ existing ties with the major brewers. small number of each type of beer it offers.

“While wine is often curated and sourced by airlines “There is a large number of lines for beverage orders direct from producers both large and small beer is so space is at a premium,” explains Reynolds. often provided by the caterers,” bemoans Lowe.

With so little space onboard and so much choice, What's more, airlines’ rebuffs that craft breweries craft breweries have a challenge on their hands to can’t supply required volumes or don't want their compete with the global customers becoming too dependent on them simply brands. But if airlines doesn’t wash. take heed of One brewery that has made progress with airlines in increasing the UK is fast-growing Scottish outfit BrewDog, which consumer concedes that price can be a sticking point. demand for craft beer, “bmi actually stocks Punk IPA in cans on its flights, so we’re making headway! But we would love to see then there greater representation of UK craft brewers within is some the travel retail market. The issue that often arises hope.  WWW.ONBOARDHOSPITALITY.COM

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2016

CELEBRATING EXCELLENCE AND INNOVATION IN AIR, RAIL AND CRUISE

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Following our highly successful 2015 Awards in Hamburg earlier this year we are pleased to launch the 2016 Onboard Hospitality Awards

DATES FOR YOUR DIARY October 5 2015 • The 2016 Awards open for online entries December 14 2015 • Closing date for all entries April 4 2016 • Winners announced at our Hamburg Awards event Our elite team of judges will be looking for quality, usefulness, durability and at how products enhance the customer experience in categories for: TEXTILES • AMENITIES • KIDS ONBOARD • SNACKS • DRINKS PACKAGING • SUSTAINABILITY • ONBOARD TECHNOLOGY • WELLBEING

We will also be looking for the Catering Innovation of the Year and the best Food Service Equipment Innovation

We will also reward the Industry Personality of the Year. Nominate your star performer or favourite supplier for our judges consideration

For further details and queries contact: julie.baxter@onboardhospitality.com Full details and online entries will be available from October 5 at:

onboardhospitality.com

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OPINION

Trend Spotting

Sustainability in action Ariane Van Mancius of Now New Next is a trendspotter championing product innovation and sustainability. Here she highlights recyclable, costsaving ‘smart’ uniforms as the ones to watch

The buzz subject among those developing new marketing techniques is ‘the customer journey’. This doesn't mean just the physical journey but the client’s journey through a company’s brand – the touchpoints and connections a client makes interacting with a business.

One key way airline companies are translating this thinking into practise is by putting more effort into the look of the crew and their uniforms. Vueling, Avianca and Transavia recently introduced bright new uniforms and Delta announced that it will, this year, have a uniform makeover designed by high-profile designer Zac Posen. This will be one of the biggest uniform makeover projects in years, with 25,000 cabin crew attendants to get the new look.

A fresh look Emergo Textile Projects (ETP) has been working in the corporate fashion and promotional textiles sector for 20 years under the direction of md Barbara Schothorst.

It has a proven record for creating designer collections and has its own in-house design team. It was their innovative Smart Uniform® for a well know Dutch airline that caught my attention.

Drawing on PROFILE

Ariane Van Mancius Ariane has worked in marketing innovation for 15 years. She deals with over 150 airlines and is passionate about translating trends into products. nownewnext.nl 58

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its bespoke styling, design and production experience, ETP combined its expertise in tailor-making with the cutting-edge facilities of its parent company, McGregor Fashion Group, to create a new fabric with some unique features for the airline crew uniforms.

These Smart Uniforms® are no longer based on wool/polyester mixtures but produced in an innovative new fabric composed of Polyamide and Elastane. It is said to have a number of specific advantages including greater comfort, more freedom of movement, more easily cleaned and more sustainable.

The fabric itself is produced in a sustainable process and is 80-90% recyclable.

OPINION

Eco friendly

cut the environmental impact. Compared to Textile expert Alcon Advies was called the traditional wool-pes fabric on previous in to independently verify the claims on uniforms, the fabric performed convincingly sustainability and to judge the test reports on on all points. flammability and water vapour transmission.

The company has also supplied uniforms to The company used European tour operator the unique MODINT TUI and airlines Martinair Ecotool to assess the "Airlines using the product are also and Dutchbird. It puts environmental impact able to save money as by using this a priority on projects of the textile products fabric they no longer have to pay tackling climate change through the entire life crews a dry-cleaning allowance" and corporate social cycle. The conclusion responsibility (CSR) was that this fabric is within the supply more environmentchain. It believes good friendly with respect to CO2-emissions, energy crew uniforms are the most important and consumption and water use. ‘touchable’ part of an airline experience for Laundering the uniforms was also more customers, after the livery.

ETP aims to build its travel uniform portfolio sustainable as they could be washed using by attending the 2016 World Travel Catering low energy and low CO2-emission methods rather than through dry-cleaning. Airlines Exhibition in Hamburg. www.etp.nl  using the product are also able to save money as by using this fabric they no longer have to pay crews a dry-cleaning allowance. As this allowance can be up to six Euros per route, per flight, per flight attendant, this potentially saves millions.

Facing page: Monuta by Mattijs van Bergen, TUI uniform.

This page: From top left; Qantas' brighter new uniform; Etihad's uniform launch in the desert; Jan Taminiau's team's uniform in Waldorf; Korean Air's updated uniform styling.

Modern fibres The textile rated well when its fibre composition, weight, flammability and flame spread, water vapour transmission and crease wrinkle recovery were assessed. (Water vapour transmission was considered good; flame retardancy and wrinkle recovery were excellent.) The lower weight per uniform also WWW.ONBOARDHOSPITALITY.COM

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FOCUS ON

Bag To Life

From lifejackets to handbags Ever wondered what becomes of those lifejackets under your airline seat when it comes time to update them? Julie Baxter took a look at their afterlife and discovered a new trend: upcycling

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e’re all familiar with recycling, whether it be our plastic water bottles or daily newspapers, but have you caught on to upcycling yet and given that a go?

Where recycling turns one object into another, upcycling, more simply, takes the discarded item and reuses it in a new way. Upcycling uses very little additional energy but extends the life of the item by giving it a whole new incarnation.

It’s a simple idea but definitely requires a little imagination and creative flair. One company that’s got the bug for it is a young German business, ehrensache, which has been developing its product range for the past five years and is now producing upcycled products made from discarded aircraft materials.

Marketed under its upcycling brand, BAG TO LIFE (www.bag-to-life.com), the company has most recently taken delivery of a contingent from Lufthansa and is converting nearly 50,000 lifejackets into new bags and accessories.

Thomas Gardeia, sales manager, explains: “Disposed products and materials are a source of inspiration to 60

us, giving us the material and ideas for new contemporary products we can bring to life.”

The product range includes innovative bags and accessories made of disposed aircraft-life vests, aircraft-seat covers and parachutes. The materials are reworked without any chemical processing to create new, high-quality products.

BAG TO LIFE products can also be custom-made and the life jackets can make a return appearance onboard as part of a new revenue stream, within the onboard shop.

Says Gardeia: “BAG TO LIFE has recently become a lucrative part of the airline business model for some carriers.

Upcycling makes waste management more cost-effective and allows an airline to earn money from its ‘waste’. Selling the upcycled BAG TO LIFE products onboard offers financial benefits as well as making an emotional connection between the airline and its consumers, in addition to showing the carrier’s commitment to WWW.ONBOARDHOSPITALITY.COM

awarenss of the environment.”

Upcycled products are currently listed on the Lufthansa Worldshop (Miles & More), in Swiss Air’s shop and in the Lufthansa supermarket, Ringeltaube, all over Germany.

Lifejacket parts can be spotted across the range with ripcords shortened and used to fasten the new product’s zip, mouthpieces used as a penholder, and even the whistles and torches as eye catching extras.

Discarded safety belts are also incorporated into the designs and parachute fabric – light, tear-resistant and flowing – is reworked to visually-attractive and tactile effect.  Profile

ehrensache is a young German business specialising in upcycling – creating something totally new from something considered old and unwanted by others. bag-to-life.com

OPINION

Airline Trends

Coffee culture Raymond Kollau gets a caffeine boost as he reveals how airlines are tapping into today’s global ‘coffee culture’

American novelist and poet Gertrude Stein nicely sums up the sentiments about coffee: “Coffee is real good when you drink it, it gives you time to think. It’s a lot more than just a drink; it’s something happening. Not as in hip, but like an event, a place to be, but not like a location, but like somewhere within yourself. It gives you time, but not actual hours or minutes, but a chance to be, like be yourself, and have a second cup.”

Coffee Culture is used to designate the ubiquitous presence of hundreds of coffee shops and espresso stands in metropolitan areas, as well as the huge popularity of coffee systems at home. By making their product accessible to people all around the world, coffee powerhouses like Starbucks and Nespresso have transformed coffee-drinking into an extremely popular and profitable industry, while elevating consumer tastes and standards.

Lounge baristas

PROFILE

Raymond Kollau Founder of Airline Trends, Raymond monitors the global aviation industry for product and service innovations, and how airlines respond to consumer behaviour. airlinetrends.com 62

Says David Flynn, editor of Australian Business Traveller: “It’s so often the small things which make a big difference in the travel experience.

Consumers have a growing appreciation for good coffee – look at the boom in independent cafes, the near cult-like worship of a feted barista, the extraordinary success of Nespresso machines for a quick hit at home.

Travellers especially have had their eyes opened to quality coffee around the world, and so the bar has inevitably been raised in airport lounges and now even on board.”

About a dozen airlines now have professional coffee machines in their lounges operated by WWW.ONBOARDHOSPITALITY.COM

trained baristas who understand the correct volume and ratio for each type of coffee, taste and balance, presentation and service.

Cathay Pacific’s renovated ‘The Wing’ and ‘The Bridge’ airport lounges at its Hong Kong hub now feature ‘The Coffee Loft’, a dedicated area where in the morning a barista makes passengers freshly brewed coffee and serves up a variety of pastries from the lounge's kitchen.

In the evening the space becomes a bar.

Air New Zealand has come up with a novel way to let passengers order barista-made coffee via its smartphone app or straight from their wrist using ANZ’s Apple Watch app – the minute they walk into the airline lounges. When passengers check into the lounge using the app, they receive a push notification asking them if they want a coffee.

Passengers can select their coffee and receive a push message once their order is ready. Alternatively, they can place their order via iPads located in the lounges.

OPINION

Up in the air

with vanilla ice cream and fresh whipped cream) presented in tall glass mugs.

The coffees are prepared by Austrian's inflight chefs.

JAL serves First passengers coffee in a so-called Bodum French Press to bring out the aroma of the beans. Cabin attendants inform passengers to wait for three minutes before pressing the plunger and a fun element is added by giving them a threeminute hourglass.

Artisan, experiential touch Recognising the personal skills of its crew, The ultimate effort to serve passengers a Asiana on select flights holds a ‘pour over’ gourmet coffee onboard is featured by JAL, coffee-making demonstration in the cabin, so Asiana and Austrian. passengers can enjoy the aroma of fresh coffee Austrian has turned as well as a bit of theatre. a Viennese tradition The idea came from senior "The Nespresso coffee onboard is into a signature purser Shim Jae-beom, as good as the one you'll get in who also leads one of the inflight service with your home. If it is good enough for carrier's five barista teams its ‘Original Viennese George Clooney …"

Coffee House Service’. comprised of 15 flight Business passengers on attendants each. Shim had long-haul routes can choose from ten different taken courses on coffee and hand dripping in coffee, ranging from Fiaker (coffee with cognac his free time and proposed introducing it. and whipped cream), Einspanner (black coffee "I felt that I was treated well whenever I saw a with whipped cream and powdered sugar) person grinding the coffee beans and pouring and Wiener Eiskaffee (double espresso served the water in front of me to offer me a cup of fresh coffee. I thought passengers might like it, too," he told The Korea Times.

On a similar note, SAS last year partnered with six-time Danish Barista Champion Søren Stiller Markussen for an experiment in mile-high coffee brewing on a flight from Copenhagen to Heathrow. The purpose was to see if it was possible to make the same quality of coffee in the air as on the ground and serve 170 passengers within half an hour. Using four Chemex filter brewers, a manual, pour-over style glass-container coffeemaker – Markussen brewed his own roasted coffee and received a round of applause at the end of service.  Over the past years airlines have stepped up the quality of the coffee served onboard, be it easyJet and Ryanair selling instant coffee from respectively Starbucks and Lavazza, Delta offering Starbucks coffee on all flights, or Nespresso machines installed in Business galleys by airlines such as SWISS, Lufthansa, China Airlines and China Eastern.

Virgin Australia has announced it will feature ‘Nespresso by B/E Aerospace’ machines in its new Business cabin. As the sense of smell and taste buds are reduced up in the air, Nespresso has developed three special blends and will educate Virgin Australia crew on overall coffee knowledge and use of the machines.

Says Virgin’s chief executive John Borghetti: "The Nespresso coffee onboard is as good as the one you'll get in your home. If it is good enough for George Clooney …”

WWW.ONBOARDHOSPITALITY.COM

Facing page: The perfect bean; order via your iPad in the lounge This page: From top: ANZ lounge coffee made to order; Danish Barista Champion Søren Stiller Markussen creates the perfect cuppa for SAS

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BIRTHDAY: skysupply

Enhancing the onboard experience We work very closely with our customers to create an experience that will be remembered and cherished long after the journey is over. We place a particular emphasis on offering choices which feature sustainable products skysupply has been a service partner to the global airline industry for more than 25 years, specialising in concept, design, production and global distribution of high-quality inflight service products. Strong emphasis is placed on sustainability and added value, combined with a flexible and customised approach.

WHO WE ARE

skysupply started life in Munich in 1990. Almost inevitably, skysupply’s first airline client was Lufthansa, supplying retail products for sale through its onboard magazine.

This successful cooperation extended to the supply of inflight products including blankets, serving equipment, comfort and toys and games. skysupply quickly decided to concentrate on amenity and kids' kits and this remains the core business today. skysupply prides itself in setting trends rather than following them, focusing on high standards with a keen eye for detail. Creative design is based on state-of-the-art technology matched with expertise in sourcing. Strict controls and governance ensure maximum savings through reduced overheads and logistics costs.

WHERE WE ARE NOW

The company has grown rapidly over the years and today retains six international sales offices in addition to its German headquarters. They include the UK, Russia, Thailand, India, South Africa and the US.

OUR FUTURE

Says Wolfgang Bücherl, md of skysupply: “We thank all our customers and suppliers for their long-term co-operation and we highly appreciate the trust and loyalty they have placed in skysupply over the years. Our goal is simple: to move forward to meet the challenges of the future of global travel by combining our guiding principles with ground breaking developments in celebrating re-defining the art of hospitality on board, 25 YEARS with a very personal focus, and by forging close client relationships which are so key for us!"

Says Petra Schmidt, manager product & business development: “Linking the airline customer to a wellknown designer or brand is a win-win situation for all partners. We are constantly seeking for new brands and trends scouting for tomorrow’s styles."

While skysupply sees a move towards the use of modern technology, personal contaact remains paramount.

Look out for the new face of skysupply to be launched at WTCE Hamburg 2016.

“For many years skysupply has paid special attention to functionality and detail. Often it is only a small difference in quality which distinguishes a useful object from a valuable gift. skysupply is the perfect partner for us matching our philosophy and style and we highly appreciate our longstanding personal relationship and cooperation.” Thomas Ney, senior vice president hospitality and operations, air berlin 

GLOBAL PERSPECTIVE

The world view Our high-flying columnists from around the globe tell it how it is in their neck of the woods and spot onboard developments with a difference.

Tell us what's happening near you at julie.baxter@onboardhospitality.com

Telling it straight...

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Europe

Canada

India

Saudi Arabia

Eurostar is investing over £1billion in new and refurbished trains which will start taking to the tracks before the year's end.

The announcement follows close on the heels of the rail company's announcement of record passenger figures for July, when it carried one million passengers.

Eurostar has extended its regular services to include a year-round London to LyonProvence route calling in at Lyon, Avignon and Marseille.

The new service features menus created by Raymond Blanc and inspired by the gastronomy of the regions. eurostar.com

Canada's Transportation Safety Board has called for speciallydesigned seat belts to become mandatory for babies and children on commercial aircraft flights following the death of a six-month-old baby who was not restrained.The recommendation stems from an investigation into a 2012 plane crash in Nunavut which concluded a parent’s arms aren’t enough to protect a child during severe turbulence or a crash. The idea may be controversial partly because it would require a baby to occupy a separate seat with a car seat or a restraint. bst-tsb.gc.ca/eng

Indian low-cost carrier SpiceJet has launched a ‘Book Now, Pay Later’ option to allow passengers to pay for their trips in monthly installments. The scheme allows passengers with certain credit cards to save up to 70% on the interest costs they would be charged if they used traditional credit cards.

Passengers holding eligible credit cards can pay for their travel over three to 12 months, at interest rates in the range of 12-14%, compared to typical credit card interest rates in excess of 36%. The scheme is designed to make air travel more economically-viable. spicejet.com

Saudi Arabia has opened a new US$1.2 billion international airport in Medina, the second holiest city of Islam. With a passenger capacity of eight million a year, this is the country's first airport constructed and operated entirely by the private sector.

The airport has six external terminals, all close to the Hajj terminal, and features seating for 4000 people and advanced passenger and baggage conveyance services.

The annual Hajj pilgrimage in Mecca takes place each September when Medina hosts millions of pilgrims visiting the grave of Prophet Mohammad. madinahairport.com

WWW.ONBOARDHOSPITALITY.COM

GLOBAL PERSPECTIVE

...Making them smile

Malta

USA

Asia

UK

Air Malta is taking the stress out of flying with The Sky Spa - the first - ever free in-flight spa experience onboard a commercial shorthaul flight. Flights between Malta and Gatwick were chosen for the onboard service, exclusive to passengers in Economy. The initiative saw the airline team up with Myoka Spas to bring two professional therapists onboard to ply passengers with various beauty product samples and provide hand, feet and neck massages whilst passengers listened to relaxing music. Passengers also received money off vouchers to use in the group's Maltese spa. airmalta.com

JFK’s new $48 million Ark terminal will open in 2016 with facilities exclusively for animals. The amenities will include many you might expect of a five-star hotel including bone-shaped pools, massage therapy, and 'pawdicures' for dogs and bespoke climbing trees and jungles to entertain cats. The 20,000sqft 'resort' will also have spaces for horses, cows and other animals and will position JFK as one of the most pet-friendly airport in the world. JetBlue has already opened a park lounge in JFK’s terminal 5 that includes a fenced-in dog run with synthetic grass. airport-jfk.com

Hong Kong Airlines' Sweeten you up service offers passengers the chance to make flights with loved ones extra special. The service includes an inflight marriage proposal scheme, as well as celebrations for wedding anniversaries. The tailor - made experiences can include cake, champagne and gift cards inflight. Birthdays are also included with VIP lounge access granted to the recipient.

Children travelling for the first time can claim a travel journal with the service, with stickers obtainable throughout aircraft and airport facilities. hongkongairlines.com

UK binge drinkers heading to the holiday island of Ibiza in Spain now have to curb their enthusiasms for a few drinks en route following a decision by Ryan Air to ban the onboard consumption of duty free alcohol. Any alcohol purchased after security now has to be placed in hold luggage or disposed of at the departure gate. The move has been motivated by safety and backed by the Civil Aviation Authority (CAA) which backs attempts to quash drink-related problems on flights. It is an offence to be drunk onboard or to ignore instructions from the captain. ryanair.com

WWW.ONBOARDHOSPITALITY.COM

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opinion

Rail Catering

View from the Train Roger Williams, president, International Rail Catering Group (IRCG) gives us the latest rail catering news and views

pRoFiLE

Roger Williams President of the International Rail Catering Group (IRCG), Roger has been at the sharp end of rail travel catering for over 30 years. viewfromthetrain@aol.com

Hitachi Rail Europe is to be the Unfortunately, advised by “experts” at the supplier of a new generation of time the decision had to be made, the UK’s intercity trains to be introduced Department for Transport specification only from 2017 to both First Great covered Levels 1 and 4.

Western and Virgin Trains East Coast in the UK. Reflecting a minimalist approach similar to There are significant improvements in terms many Japanese trains, the designs were settled of comfort, space, speed and technology, but on some years ago and the renaissance of the there is uproar over the lack of provision of café culture in onboard retail services across the standard café bar facilities onboard the FGW UK and Europe was not fully appreciated. version of the new trains. On East Coast there In contrast was a similar scenario but, after a lot of debate, Eurostar’s new e320 trains built by Siemens limited buffet facilities are now proposed. incorporate excellent customer friendly café The FGW fleet of 29 bi-mode AT300 trains bar and relaxation will run primarily from areas creating a perfect London Paddington to "We have put a lot of thought into onboard catering Plymouth and Penzance, ensuring a passenger environment environment. This and are the long-awaited that is comfortable for short and approach is echoed by replacement for the long-distance journeys" the development of 40-year-old high speed similar catering facilities trains on the key intercity onboard trains across Europe in Finland, route to the south-west of England.

Sweden, Norway, Germany, France, Czech Said Andy Barr, coo, Hitachi Rail Europe: Republic, Switzerland, Italy and Spain.

“We have put a lot of thought into ensuring a One has to ask why, yet again, the UK does passenger environment that is comfortable for not learn from its European railway cousins? short-and long-distance journeys, incorporating feedback by passenger groups.”

Is technology the answer?

Whilst Hitachi points out the benefits of the Clearly any catering team faced with a lack of new rolling stock for customers, clearly careful onboard retailing facilities will need to pick up thought has to be given to understanding the implications of trying to provide catering to hundreds of passengers on long journeys using only a trolley.

Whilst First customers will still be served from a galley positioned at their end of the train, there are no such facilities for FGW’s Standard catering, and this is potentially a big challenge for the catering teams.

Missed opportunity It is reported that Hitachi’s design was capable of delivering four possible catering levels; Level 1 as a full galley, Level 2 as a mix of a shop and buffet, Level 3 as a larger shop, and Level 4 as a trolley only.

WWW.ONBOARDHOSPITALITY.COM

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opinion

Eurostar goes further

Above: Raymond Blanc and the crew set off for Marseilles with Eurostar (below) Setting high standards for rail travel with Eurostar's new carriage concept

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Eurostar has extended its regular services even further to include a year-round London to Lyon-Provence route, calling at Lyon, Avignon and Marseille. The launch comes on the back of news that Eurostar has once again peaked at over 10,000,000 annual passengers.

A seamless journey takes travellers to the centre of Lyon in just over four and a half hours, and Marseille in just over six. These timings are obviously very competitive with road transport, and are even comparable with air.

Travellers are welcomed onboard by Eurostar staff sporting a new uniform; Standard Premier customers can enjoy a menu inspired by the destinations, featuring products such as lavender shortbread and Provencal chicken.

In a statement, Nick Mercer, commercial on, and tap into, new technologies if they are director, Eurostar, said: “Our new service brings to be able to provide anywhere near the level the gastronomy, culture and art of the regions of service that their customers desire. closer to the UK, with an effortless journey There is a myriad of new concepts such as available all year round.� pre-order services, click & collect, order-fromDesigned by legendary Italian design seat apps, vending and new at-seat equipment house, Pininfarina, the new trains come with designs, all of which require careful selection to a smart new livery, chic nteriors and a host best suit the challenges of each individual line. of eco-friendly upgrades. Built to a bespoke For any rail company specification, they are facing such a situation, compatible with the entire "There is a growing appetite and with different European high-speed rail among passengers for choosing network, which means they demographics by high-speed rail over plane for line of route and can take customers further travel further into mainline season, it will require than ever before.

Europe and beyond" a continuous cycle Refreshingly too, the of market research bar buffets have received and evidence-based decisions to ensure the a makeover, bringing in sleek new lines and a customer is kept fully satisfied and engaged. better layout. It seems Eurostar really does offer Adapting logistics services and maximising a stronger link than ever between Britain, France your flexibility through local bases to deliver and the rest of the European rail networks.  these services, both onboard and behind the scenes, is of paramount importance.

Strategists should consider how to link in with station-based retail and catering operations, as well as take a radical rethink of the menu and offering to compete with the high street market place, as that is what foodwise customers will inevitably compare their services to.

However, no amount of technology can replace the basic requirement for onboard stock and serving facilities when trying to feed and refresh hundreds of hungry passengers. www.onboardhospitality.com

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expect more

‌great service starts with great products.

AMKO

www.amkointl.com

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FOCUS ON

VIA Rail

A taste of Canada Canada’s railways played a vital role in the development of the country and continue to be at the heart of its tourism offering. Julie Baxter explored the challenges of catering onboard

A

s passengers board, then sit back and raise a toast to their 4466km cross-Canada journey, the catering crew of The Canadian gets set for the busy four days ahead.

There are two restaurant cars among the 26 carriages and each has a chef and a cook plus two train-chef trainees.

Fresh supplies are loaded in Toronto (or Vancouver for the return journey) and there is an opportunity to top up with a little more in Winnipeg.

Kirstian Sullivan has been chef onboard for the past six years. He was part of the culinary team that set the menus at the start of the season and explains the VIA Rail thinking behind it. “We try to balance classic dishes that are familiar and suit our more mature passengers with elements that reflect current trends. Regional produce is the big trend worldwide and in Canada too, so we try to reflect the changes in the landscapes we are passing through by using local produce as much as we can.”

Examples include prime Alberta AAA beef, lake trout, halibut, and Vancouver salmon, and Saskatoon berries. Catering for allergies and intolerances are all part of it too.

Sullivan adds: “We are fortunate with the quality of the ingredients we have to work with, and as the food is a big part of the

experience our passengers buy at, we aim for our standards to be on a par with cruise ships and outlets that put food as a priority part of their experience.”

Meal times are convivial. The restaurant cars are bright and airy and the waiting staff are friendly and attentive. But behind the scenes the catering challenges are obvious. Each kitchen is just eight foot by 20 foot, including pantry and prep area, for Kristian, his cook, Thom Smeall and trainee Jonathon Buffie.

Kristian explains: “To ensure consistency we do use pre-prepared jus and demiglace and of course we all use produce from the same suppliers. Many of the suppliers have worked with us 15-20 years so they know our standards and logistical issues and how our systems work.”

And logistics can certainly be tricky.

The train operates on a route shared with multiple freight trains and often has to WWW.ONBOARDHOSPITALITY.COM

give way to these mammoth machines, which can cause delays.

Sullivan says: “Organisation is key, otherwise you are fighting to keep up all the time. Every trip is somewhat different, with its own challenges and you just have to roll with it. Delays can snowball so we do carry a ‘late-train kit’ of noodles, tomato sauce and a few extras, like butter, which we can use to adapt our menus if need be. A chef’s role onboard is all about being adaptable and thinking on your feet.”  Profile

Established in 1977 VIA Rail provides a rail service to connect the people of Canada as well as a tourist's ticket to discovering the nation. viarail.ca Pictured: Main: Thom Smeall and Kristian Sullivan in their kitchen. Left: Local produce is used onboard The Canadian

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FOCUS ON

Servair Solution Italia

Italian wines take off Servair Solution Italia is spearheading a new initiative to bring more quality Italian wines to the onboard market, Julie Baxter discovered more

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orking with over 85 Italian vineyards, Servair Solution Italia (SSI) is something of a champion for Italian wines and encouraging airlines to become more familiar with the diversity and quality of Italy’s range.

Jerome Felici, ceo SSI, says: “Italian vineyards really have no system, no clear association, through which to bring their products to the market and as a result their product is really under-represented onboard. People buy what they know and some airline buyers are like that too, so our aim is to help raise awareness, help Italian vineyards tell the exciting story of their products and ultimately get more of these products onboard.

Adds Jerome: "We have been trying to change the way airlines manage their wine lists by running educational visits to the vineyards, hosting sommelier talks, tastings and crew training events, and are tendering widely on behalf of Italian wines. We are now being recognised and these wines are being considered by Cathay Pacific, Malaysian, Delta and Qatar."

Inspired by the work of the company’s innovative think-tank, the SSI In-flight Academy, the initiative has brought together chefs, sommeliers, designers and researchers to identify the best ways to present Italian wines to the market. The Academy evaluates passenger expectations, predicts trends Pictured: Educational sessions can teach airline staff about the importance of grape selection.

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and then develops airline solutions that will optimise the inflight offering for airline clients in an efficient and engaging way for onboard buyers, without significant extra costs.

SSI is responsible for negotiations and management of more than a million bottles a year and already works extensively with Alitalia to source and provide Italian wines onboard.

Says Jerome: “We have put together a collection of the finest Italian wines, each with an interesting back story and a commitment to quality. We are always on the lookout for new wines that represent the latest trends and best values and are using this initiative to WWW.ONBOARDHOSPITALITY.COM

build worthwhile contacts between our customers and wineries”.

The Italian wine initiative debuted at WTCE this year with a wine-tasting event hosted by sommelier Andreas Larsson, which was well received by buyers.

All the Italian wines offered through Servair Solutions are now also featured on the company’s website, with full details of their ingredients, back-story and tasting notes.  Profile

Part of the Servair group, Servair Solutions Italia specialises in onboard food and wine. The company provides consultancy, analysis, design and management for onboard services and their integration in the passenger experience. servairsolutionitalia.it

D|F Marketing Germany wishes everybody a great and successful conference.

We are your partner for your on-board food and equipment needs!

Come and talk to us at the AMI booth in Portland at the IFSA Expo!

www.dfmarketing.de

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info@scope.pt

Your partner onboard

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NOSTALGIA

The bright side of flight Jeremy Clark looks at modern service in the air and compares it to the alleged ‘Golden Era’

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n my work I get to tour catering facilities of Air travel in the 1950s was highly regulated. It all types, all around the world, and two of my seems inconceivable now, but back then IATA most recent visits got me thinking about how dictated exactly what could be charged on any onboard hospitality has changed. particular route. Airlines could compete on I had been looking around the newly-extended standards of service, but not price. Hence a desire Frankenberg facility, near Aachen to offer the passenger the very “We were happily in Germany and had previously best prevailed. been a guest of Cuisine Solutions American carriers had making lobster with at its operation just outside introduced ‘Coach’ on domestic aspic and providing Washington DC. These two routes and wanted to do the caviar services with same across the Atlantic. supremely high quality airline blue ice rings and catering suppliers would have European operators resisted. chopped egg.” been unimaginable when I first They had a limited number of started in the industry 36 years aircraft and thought that offering ago. That was at the tail end of the so-called a cheaper service would threaten revenues.

‘Golden Age of Travel’ when we were happily Tourist fares making lobster with aspic and providing caviar An agreement was finally reached after Pan Am services with blue ice rings and chopped egg! threatened to leave IATA and go it alone; so from I often hear moans about modern day catering May, 1952 airlines could offer a reduced fare for a and criticisms of the flying experience itself but reduced service and it was the lure of American if we look just a little closer perhaps we should tourists’ dollars that swayed the decision. Tourist in fact be a bit more appreciative of what is fares were up to 30% cheaper than ‘ordinary’ available now. The Golden Age was in my view (FC) fares but it was still expensive. A ‘tourist’ generally over-hyped (see page 42). The truth is, return ticket across the pond in the early 1950s it was not always as great as many people now cost approximately £173.60 – that's £3000+ imagine, and it was a lot more expensive.

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nostalgia

gourmet catering. PanAm only offered First and Economy on its transatlantic 707s from 1958.

By the 1960s air travel was portrayed as glamourous and exciting and for the rich and famous. The term ‘jet set’ was invented to reflect the image of the well-healed, sophisticated, international travellers taking to the skies.

But the age of mass travel had arrived and by the end of the sixties, the flying experience of was already losing some of its appeal. People were moaning about queues, crowding, luggage delays and lousy service and the airlines themselves were wrestling with the problem of increasingly large numbers of passengers. Costwise, it was still pricey. By 1967 a flight from London to Helsinki cost £850 in today’s money.

Inflight movies

in today’s money. Not surprisingly, travel was still only for the privileged few. However, it did show that there was a huge pent-up demand for affordable flights. Flying was also slow and often dangerous. Airliners crashed more often and it took 10-12 hours to cross the Atlantic. To get to Singapore took five, or even six, stops and a couple of days at least. There were no flat beds and people smoked throughout the flight! The food though, was good!

In 1957, a new ‘Economy’ class was proposed to IATA which offered passengers a 20% reduction on the tourist fare and a reduced service. The airlines were only allowed to offer a seat pitch of 34". Cabin service was limited to sandwich meals with a hot drink or water. No hot food was allowed (paid for or free) and there were no giveaways other than boiled sweets for take-off and landing.

Given that the trip still took 10 to 12 hours and seat design was not great, today's Economy service looks a lot better than its 1950s ancestor.

Superb gourmet dining Deluxe services however gave passengers the ultimate flight. New jets replaced the turboprops but there were still no flat beds. Instead, passengers had reclining seats and superb

One 1960s innovation that made flying a little more bearable was the arrival of inflight movies. Initially trialled in 1925, TWA was the first airline to show inflight movies in 1961. The food options however were variable depending on which airline you flew with. If you were fortunate enough to be on a long-haul Swissair flight in 1966 you could expect Malossol caviar, foie gras de Strasbourg, fresh lobster bellevue and air-dried ham followed by soups, and then a staggering seven choices of main course including Filet mignon with truffles, veal steaks, cotelette of spring lamb, roast pheasant en cocotte and filet of English sole with truffles.

In Economy it was another story. De-regulation 

first airline to TWA was the ovies in 1961 m t h ig fl in w o sh

www.onboardhospitality.com

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NOSTALGIA

Pictured: The good-ol-days from Bristish Airways

of onboard service meant that airlines could now serve proper meals to Economy passengers but quality was far from consistent across the airlines.

In the very late 1960s the advent of charter flights saw the arrival of the package holiday for which onboard service was way down the priority list. The first frozen meals appeared in the 1970s but it was not until the early 1990s that Economy travel in general nose-dived into an abyss of dreadfulness with low-cost carriers and costcutting madness across many airlines.

Food revolution Now it seems we might be on the cusp of better flight experiences across all classes. Airlines have

“A revolution in food production means even frozen meals are of extremely good quality thanks to the professionalism of caterers" weathered many perils and challenges over the past 20 years, and the focus is now once again on service.

Today we have luxuries onboard, even in Economy that were unthinkable in the 1960s.

There’s now massive choice in entertainment.

Seats, whilst compact, are now relatively comfortable. Modern Business class is similar to the First of the 1960s. No-one smokes onboard and thankfully accidents are extremely rare.

A revolution in food production means even frozen meals are of extremely good quality thanks to the efforts and professionalism of caterers and the producers.

So next time you are on your way to a farflung destination and grumbling about something, think back to the 1960s.

You would have no entertainment, the smell of cigarette smoke would be everywhere, and you probably could not afford to fly anyway!

Happy Days!

•

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FOCUS ON

Croatia Airlines

Cool Croatian cuisine Croatia Airlines, a Star Alliance member, recently celebrated its 25th birthday. Nik Loukas enjoys a locally produced, and a growing rarity, a free meal

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ince its inception, Croatia Airlines has grown to include bases in Zagreb, Split and Dubrovnik, as well as operating summer bases in Pula and Zadar. With a mixed fleet of Airbus A320/319 and Dash 8 aircraft, the airline operates to 30 destinations across Europe with its Business and Economy class configured aircraft.

Last year Croatia Airlines served over 85,000 meals in Business and close to 1.5 million in Economy. All inflight catering is locally produced at each port and the airline still offers passengers free meals regardless of their fare or cabin class, plus a buy-on-board and travel retail range to complement those offerings.

For those travelling in Business the airline presents passengers with meals and wines that represent Croatian cuisine, with delicacies from different regions such as Dalmatia, Istria, Slavonia, and Zagorje. Summer is influenced by the Mediterranean whilst winter dishes are inspired by heavier, spicier and warmer food options. These two distinct seasons also represent the airline’s meal cycles which are twice yearly, one for summer and one for winter.

As an ambassador for Croatia, the

Pictured: Main: Grilled salmon with vegtables. Above: Scampi with chickpeas, leek and fennel. Opposite: Breaded chicken dumplings, roasted peppers and cheese cream with berries.

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airline feels it is its duty to showcase culinary traditions from various regions across the country. Summer dishes in 2015 included options such as fresh squid, shrimps, sea bass, seasonal vegetables and olive oil. Wines are carefully selected and feature heavily in the onboard experience.

Passengers can enjoy choices of up to five wines, each from different regions across the country.

Whilst it may appear the airline is investing in its Business cuisine, Economy is just as important, says Jelena Knežević, head of catering procurement at Croatia Airlines. “Whilst Business customers are enjoying our full Croatian menu we still offer a taste of Croatia to our Economy passengers, even though it is a slighty reduced version.”

Some may think that the airline is WWW.ONBOARDHOSPITALITY.COM

ready to remove all free meals and drinks from Economy but it's certainly not the case. Knežević explains: “While the industry trend is towards smaller snacks or no meal/drinks service in Economy, we are trying to keep the service levels in Economy as high as possible. All our passengers are important for us and we want to give them a good experience when travelling with Croatian Airlines.”

Economy passengers flying Croatia Airlines can look forward to a meal or Profile

Based in Zagreb, the airline was created in 1989 under the name Zagreb Airlines. With 12 aircraft in its fleet, ranging from the Airbus 320 to the Dash 8-Q400, the airline carries passengers to 30 destinations across Europe. croatiaairlines.com

snack depending on their flight time.

For short haul flights a small snack and water is provided. For longer flights the airline will additionally offer a free bar and passengers can expect larger inflight snack offerings. Short flights may offer taralini (type of bread stick), while longer flights may feature signature sandwiches or snack boxes for lunch served with local cheeses and olives in olive oil.

Business customers will enjoy a breakfast tray until 11am and a selection

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of hot or cold meal items not been tried or tested before. served on either 1/3 or 2/3 In addition to free onboard offerings, trays, depending on the Croatia Airlines introduced the Skyshop flight time. programme in July 2014 in conjunction The catering procurement with partner Uje. Uje is the first Croatian team at Croatia Airlines oil bar promoting top-quality Croatian works closely with its airline olive oils and delicacies. The travel catering partners in Zagreb, Split retail range includes olive oils, soaps, and Dubrovnik to create the onboard jams and pastes, Aroma Mediterranean concepts. Some concepts are created sugar-coated snacks, a spice range and from passenger fig cakes. The feedback that the range is certainly "While the industry trend is airline regularly towards smaller snacks or no meal/ not your typical seeks out, others drinks service in Economy, we are onboard travel are from the trying to keep the service levels retail range and catering team passengers will see high in Economy as much in-house at the a change from the as possible" airline. However traditional brands creating these concepts has its own that airlines use to entice inflight spend. challenges as the airline is constantly For Croatia Airlines Uje was the perfect seeking new recipes and ideas that have partner for locally produced products. 

13/08/2015 16:00

Personal Travel Comfort

Blankets Duvet Sets Pillows Headrests Pillow Covers Table Linen Hot Towels

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

We look forward to seeing you at our stand at IFSA, Portland

BIRTHDAY: Global Inflight Products

20 years of inflight innovation and design Here at GIP we are continuously sourcing manufacturing elements to create fresh perspectives on timeless designs and fulfill customer desires using a wide range of materials from cost effective to luxurious to sustainable HEADQUARTERED in Redmond, Washington – just outside Seattle, Global Inflight Products (GIP) is celebrating a milestone. The company was founded in 1995 by Zine A. Badissy, a retired airline executive, in response to airlines’ requirement for a one-stop provider of onboard products and services. The outcome has been phenomenal – as GIP is now 20 years young, steadily growing each year to become the airline industry’s leader in innovative full-service solutions.

WHO WE ARE

GIP designs, manufactures and delivers onboard products to airlines worldwide. The company lives by the mantra “Our Customers Come First”.

Composed of multilingual professionals with extensive design, marketing, business and logistical experience, GIP strives to provide best-in-class customer service. A love of air travel and product development drives the team to consistently deliver solutions and topof-the-line, customised products to their customers.

The company’s team has expanded over the years

to keep pace with its growing customer base to ensure superior customer service. GIP now has a renowned design and marketing team, a strategic global manufacturing and sourcing department, customerdedicated, service-oriented sales and account teams, all led by an experienced management group.

WHERE WE ARE NOW

GIP has evolved to offer a full range of products, ranging from toothpick to trolley. They include porcelain, glassware, flatware, headsets, comfort items and amenity kits and each product portfolio expands regularly to incorporate new, fresh designs.

To top it off, GIP has even redesigned an onboard essential: the air sickness bag.

celebrating

20 YEARS

2015

Easy Open Sickness Bag created

2011

Winner of Best in Show at IFSA

THE FUTURE

GIP is se setting the stage in First and B Business with its porcelain collections, some of which are inspired by customer design elements elements.

Even the shapes of glassware and cutlery reflect the custom concepts. Moving from the meal service products to comfort items, the blankets, pillows and amenities are all designed to ensure a beautiful flow on-board. Global Inflight Products is looking forward to another 20 years of success!

WWW.ONBOARDHOSPITALITY.COM

2009

Launch of First and Business porcelain collection

1995

GIP founded

by Zine A. Badissey

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PICK OF THE BUNCH

Dental hygiene

Breath of fresh air Cameron Roberts discovers six dental care products that could make your next long haul flight more pleasurable

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Misoka

Available in the US and Japan, Misoka is a toothbrush that does not require toothpaste. Featured at Milan Design Week 2015, this clever design features bristles treated with a nano-mineral coating. misoka.jp 2

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Rollybrush

The tiny Rollybrush is an easy to use on-the-go teeth-cleaning utensil.

Popped in the mouth like chewing gum, hundreds of bristles work away food residue and plaque in the mouth. rollybrush.co.uk 3

Toothpick Mirror

This portable toothpick and mirror combination aims to make personal

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26/02/2015 14:32

PICK OF THE BUNCH

Branded tooth care

hygiene easy on the go. The back of the mirror can also be customised and suppliers can therefore brand this product according to airline or amenity kit style. toothpickmirrormarketing.com 4

Tongue 2 Teeth

This product takes the form of a glove around the tongue. It is covered in ‘micro pyramids’ that run along the teeth and wipe away plaque. It's easy to use and completely disposable. tonguetoteeth.com

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Crest, Select Amenities Specialising in coordinated sets of dental products and ideal for amenity kits, Crest features premium alcohol-free mouthwash and whitening toothpaste. selectamenities.com 6

Go SMiLE

Go SMiLE is a whitening pen that, when applied twice a day for a week, claims to ensure long lasting whiteness. On-the-go its main use is quick and easy top-up sessions. gosmile.com 

BY ANITA GITTELSON Wessco International AT one time airlines did not care about a branded tooth care programme, but a study in the 1980s revealed that name brands were preferred by guests.

While it may have been a biased study, the hospitality industry took it seriously and Crest and Scope became standard in the industry.

In the early 1990s a new toothpaste called Rembrandt had just launched into the retail market and Wessco convinced them that exposure onboard an airline like Delta would be an excellent marketing tool for them.

Rembrandt soon became a topselling brand.

The newest cost-effective product is caps of mouthwash in Delta’s branded amenity bags.

There are other tooth-care products out there, but price consideration is still the main focus when it comes to onboard amenities. Floss and picks are best priced when imported, however two American flossbrands, Plackers and Dentek did a very effective cost saving co-branding of their products onboard several US carriers through Wessco.”

Toothpick with a mirror - A great way to advertise Toothpick mirror marketing has come up with a new fun way to advirtise your company-on the back of a small mirror provided with each toothpick.

The new patent product combines a toothpick with a small high quality flexible mirror where company’s can print their logo.

Not only is it a great way to advertise, but it helps passengers with their dental hygiene.

Available to airlines, hotels and restaurants, Toothpick Mirror Marketing aims to give your costumers something new and hygienic as well as something they can take home to remember the experience, quality and service they received.

The product is especially suited to airlines who could sell on the marketing space to their suppliers. After all, every meal tray includes a toothpick so every passenger would be exposed to the marketing message.

Toothpick Mirror Marketing offers a great way to advertise to every single passenger on board while helping them to keep a clean smile. toothpick.indd 1

www.toothpickmirrormarketing.com 9/3/15 03:19 PM

NEW ARRIVALS

ONBOARD INNOVATORS

Qcumber Onboard Hospitality is looking for new and innovative players pushing their product onboard.

Check out our latest discovery aiming to make a mark on the onboard drinks market Everyone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard.

We’re on the lookout for newcomers to the industry, be they young people, young companies or young products: those that may be the onboard stars of tomorrow.

So if there is a young product or innovator in your company who deserves recognition for fresh thinking, get in touch and we’ll spread the word, champion the cause and watch your business as it heads sky high.

Our innovator of the month Qcumber is a new tasting beverage making a bid for onboard sales following a successful reception at WTCE in Hamburg earlier this year. A unique blend of natural cucumber and gently sparkling spring water, Qcumber was the brainchild of husband and wife entrepreneurs, Graham and Jane Carr Smith.

Their company is called Essential Health Products and managing director Graham explains: "Qcumber was born out of one of those rare ‘eureka’ moments one summer’s evening as we

were enjoying a gin with slices of crisp cucumber in it. The thought came to us that this could be the next on-trend flavour and after a lot of hard work and experimentation we created Qcumber as a versatile drink. It works great on its own but also as a perfect mixer for gin, vodka and Pimms, or for use within cocktails."

Qcumber was named the most innovative new product of 2013 at the UK’s International Food and Drink Event and is now targeting onboard sales too.

Graham adds: "Qcumber contains only natural ingredients and is free from artificial sweeteners, colours, preservatives and flavourings. The ingredients are: carbonated spring water, natural cucumber extract, sugar cane and citric acid. It has a clean fresh taste which makes it perfect as a standalone adult drink or as a mixer.

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"The quality of the water we use is fundamental to its taste. We use spring water from a source in the old county of Radnorshire in midWales. In this unspoilt rural area, the water is able to filter naturally through layers of rock to achieve its exceptional taste and purity."

The original Qcumber comes in 330ml and 750ml bottles and slimline cans. Additional flavours include the newer Qcumber with Mint – a blend of natural cucumber with garden mint and gently sparkling spring water; and Qcumber with Spicy Ginger – a blend of natural cucumber with spicy ginger and a hint of lemongrass oil which can be served on its own or as a mixer for whisky and other amber spirits. q-cumber.co.uk  Send your innovator ideas to: julie.baxter@onboardhospitality.com 87

FOCUS ON

Lord Poppington

A passion for popcorn Popcorn is taking the world by storm. Julie Baxter grabbed a bag or two and tried to discover why by talking to one of the biggest manufacturers

P

opcorn has become big business.

A traditional treat, it has been bang on trend in recent years as consumers look for a lighter, healthier alternative to crisps, and a multitude of inventive flavours have made it something of a snacking phenomenon.

Playing a key role in that growth in the UK has been food and packaging company Savoury and Sweet, which is currently producing no less than 55 million bags of popcorn each year.

Working with big names like Asda, Primark, New Look and Poundstretcher, popcorn from the Savoury and Sweet factory in Leicestershire, UK, now dots the British high street both as ownlabel product and packaged as the company’s own popcorn brand, Lord Poppington, marketed to retail and onboard catering sectors.

Commerical director, John Harrison, says: “There is little wonder popcorn has become such a hit. It’s lower in fat than many snacks, gluten free, suitable for vegetarians and vegans, and available in sweet or savoury options. In addition to that, it can carry a significant mark-up on the cost of production so it’s profitable too.”

Last year the company invested over £10 million in a new site and now it has the potential to produce over 100 million Pictured: Main: Lord Poppington's popcorn comes in five flavours. Above: the popcorn is produced using rapeseed oil.

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bags of popcorn a year!

Harrison adds: “We aim to be the Rolls Royce of popcorn manufacturing by investing heavily in the very best of machinery. We believe this is a trend that will stick and spread worldwide. We are already seeing interest from the Middle East where life expectancy is falling and the challenges of obesity are beginning to impact on government policies and consumer choices.”

He quotes research which shows the UK market for popcorn is growing at 38% per annum and the US market in excess of 25% per annum.

The company, which employs some 250 people, has created a range of flavours for key clients as well as WWW.ONBOARDHOSPITALITY.COM

promoting its own popcorn personalities, Lord and Lady Poppington.

It sources its own popcorn kernels, uses pure, sustainable rapeseed oil and natural flavours to create air-popped corn, oil-popped corn and air-popped legumes in multi-packs, large value bags and food industry sleeves.

Harrison and his team have been doing the rounds of trade shows and exhibitions, including WTCE, in Hamburg, and the International Food & Drink Event, in London. lordpoppington.co.uk  Profile

Savoury Sweet Ltd was founded in 2010 and is a manufacturer and distributor of high-quality popcorn.It designs and delivers the products while aiming for sustainability and consistant quality. savouryandsweet.co.uk

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: gutspringenheide@t-online.de

PICK OF THE BUNCH

A flying start The alternative British breakfast

Cameron Roberts has tickled his tastebuds sampling a range inflight breakfasts that come without a trace of eggs and beans!

Vitamin B to provide a steady source of energy throughout the day. The range is currently served on WOW, Finnair and Easyjet. momafoods.co.uk 3

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Monty’s Bakehouse

Mornflake

Mornflake is a healthy and tasty breakfast alternative, available on British Airways Economy flights.

The bircher muesli product has been designed specifically for the airline catering channel and ingredients include oats, apple juice, Greek-style yogurt and fruits.

Mornflake marketing manager, Richard Jones, said: “As one of the few remaining major British-owned cereal brands, Mornflake is proud to supply British Airways with this delicious product. The natural, slow-release energy benefits of bircher muesli have long been enjoyed as part of the Swiss diet and Mornflake bircher muesli is well placed for airline passengers looking for a healthy breakfast alternative.” mornflake.com

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MOMA

MOMA is a porridge lover's dream.

Whether it’s easy carry Oatie Shakes, a mix of jumbo and fine British oat porridge, or wholegrain bircher muesli, MOMA products promise to get your day off to a good start.

Products come in a range of flavours, from a strawberry and banana oatie shake to a mango and passion fruit bircher muesli. Nutrition is high on the priorities for MOMA. The Oatie Shakes count as one of your ‘five a day’, and all of the products are high in fibre and 90

This unique bake-house is responsible for serving up creative breakfast solutions like the scoffin (a mix of a scone and a muffin).

High on its list of products is the thaw and serve muffin, which is ideal for limited capacity galleys, as they can be frozen and defrosted prior to serving.

The muffins also come with plenty of flavour, with the extreme chocolate version being double-injected with chocolate as well as having chocolate chips on top. A flavoursome and tasty way to wake up in the morning.

Said Lucy Stowell, sales and marketing manager at Monty's Bakehouse: “We supply endless combinations of both sweet ad savoury foods, ideal for airline passengers.”

Monty’s products are currently available on Qantas, Air Canada, British Airways, Delta, DO&CO and Etihad flights. montysbakehouse.co.uk 4

Novel Foods

3

Novel Foods has recently unveiled a range of snack packs ideal for brunches onboard. The Pizzette and Primadeli comprise of light flatbreads combined with dips in compact packaging, making them a flavourful and fulfilling morning snack.

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PICK OF THE BUNCH

Novel Foods also has a range of sweet and savoury Italian snacks including the light Frolletti and the crunchy Grissotti that can be served as the perfect accompaniment to a variety of dips for a mid-morning bite.

Novel Foods’ products are available for purchase on Norwegian, Thompson, British Airways, Alpha LSG, Aer Lingus, Easyjet and Monarch. novel-foods.co.uk

and protein but low in fat. It has been adapted for the UK market to provide Vitamin D, to add a little Australian sunshine! upandgo.co.uk 6

Heathrow Airport

Passengers travelling through London Heathrow can choose their breakfast from one of 118 retailers; the meals are compact and tasty, and a great way to start a flight.

Many offerings come with multiple courses made to complement one another. for example Gordon Ramsay’s restaurant ‘Plane Food’ serves up anything from mini breakfast pasties to a roasted rump of beef. heathrowairport.com

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Up&Go

Australian breakfast brand Up&Go is launching in the UK. It is specifically designed to be convenient and nutritious for the busy lives of modern working people.

Each drink contains all the protein, calcium and fibre found in a bowl of cereal, so it’s hardly surprising that 40% of all on-the-go breakfasts in Australia are Up&Go. James McMaster Up&Go ceo said: “Up&Go has a great opportunity to follow the success off our product in Australia and bring a revolutionary new breakfast to the the UK. At Up&Go we want to provide a product for life’s go-getters who want to get up and go for their next adventure.”

The product comes in a compact and portable carton and is high in fibre

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Chifafa

7

While a breakfast kebab may not sound like your average morning delight, Chifafa does things a little differently.

With a focus on restaurant-quality dishes served with the speed of fast food, Chifafa is centred on the idea of upscaling the kebab.

Chifafa co-founder Nick Green said: “It’s important to differentiate yourself. As long as your product is something new and different I think you will be successful.” chifafa.com 

Safe &

What are the latest trends in onboard headphones and what models and brands should you be looking out for now?

Laura Gelder investigates

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WWW.ONBOARDHOSPITALITY.COM

HEADPHONES

I

t’s a small part of onboard service, but headphones can make a big difference to a passenger’s comfort. Even the best IFE system is redundant if the passenger can’t hear the audio.

And with background noises in the cabin reaching dangerous levels of up to 100 decibels, a good pair of headphones is a necessity rather than a luxury.

According to Florence Montegu, director of product marketing at Avid, airlines are focusing on enhancing the passenger’s IFE experience by providing better headsets, especially in premium classes. She says: “The noise-cancelling sets proposed on the market today are offering better sound, noise-reduction, and comfort for long haul flights.”

Says Mark Russell, vp Linstol: “One of the headphone trends we are seeing is our clients looking at offering active noise cancelling headsets Delta Air customers,” says Alison Davies, in Economy as well as Business, and airlines group account director, Buzz. “The exciting generally looking to improve the quality of both new relationship between renowned music earbuds and headsets, especially long haul.” brand Billboard and Delta Air Lines is just Mark adds: “Our industry is very another value-add for people cyclical and we are constantly travelling with the airline.” seeing a swing between headsets The lure of on-the-ground "Airlines recognise that and earbuds.” brands seems to depend on their brand is an asset Noise cancelling does not only the airline though, with Linstol’s and they want to grow it Mark Russell saying: “We see come via headsets. InflightDirect by creating awareness many airlines deciding to offer says its most popular products are and securing loyalty" its ID-228 and ID-50 earbuds. “We branded products inside the attribute this to a combination cabin but on the others side of of style, quality, cost, and the low storage needs the aisle there are airlines that feel their own brand is onboard the aircraft,” says Thomas Mockler, ceo the strength of the airline.” of InflightDirect.

Avid thinks that airlines are putting a lot Both these InflightDirect earbud models of effort into their own branding. “Airlines incorporate noise-reducing rubber eartips recognise that their brand is an asset and they which sit inside and seal the ear canal. The want to grow it by creating awareness and company can improve the sound quality further securing loyalty,” say Florence Montegu. by adding a better-quality speaker element such Sound performance from suppliers as a neodymium.

Branding is a trend which Buzz is doing very Global Inflight Products (GIP) is currently well. Last year the Australian company facilitated showcasing two new, innovative, noise reduction headset styles: one with faceted ear a partnership between the music brand Billboard and Delta Air Lines, introducing new, cups designed to reflect a gem stone look and ergonomically designed branded earbuds for one reflecting a modern, high-tech design – Delta customers, both as a retail-quality product available in any colour with single/double pins, for onboard and as a valued take home gift.

“These new models are the extremely In October, Buzz created limited edition pink popular with our airline customers”, says Lisa Benzaoui, ceo of GIP. “They offer packaging for the Billboard earbuds to generate awareness and raise funds for The unparalleled noise reduction and excellent overall sound performance Breast Cancer Research Foundation. with interesting design features. We “This innovative collaboration delivers offer them in any colour to support  an enhanced passenger experience for WWW.ONBOARDHOSPITALITY.COM

Clockwise from facing page: InflghtDirect's new headset; inflight with Avid; Intex Comfort Products' new IC-713

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HEADPHONES

Clocwise from top left: Linstol's new PE-95; Buzz's branded headphones for Delta; GIP's gemstone look

their brand direction. Another key feature is comfort – as they fit perfectly to the passengers’ ears with adjustable headbands.”

of IFE headsets, from economy earbuds up through active noise cancellation headphones, the IC-713 is designed to help airlines stay ahead of the curve when it comes to presentation of an Economy cabin.

New IFE headsets coming soon from The new PE-95 earbud from Linstol is InflightDirect include the 1 ANC model designed to fit comfortably in the ear and (ID-ANC44) and a new series of headbandoffers three distinct benefits including style models. comfort for long haul flights, Simple enhancements are great sound quality and passive being made to current models noise isolation. Says Linstol by making changes such as "Our clients are offering president, Ole Bek: “The two changing eartip colours and adding silver accent pieces that active noise cancelling most important features of the increase the overall aesthetic headsets in Economy as PE-95 are comfort and sound performance. The size and shape value while keeping costs to a well as Business" minimum. “We have changed of this unique earbud maximises the finish on our model BP191 comfort. The earbud features a headphones to a shiny finish new softer, silicone material which is an eye catcher and has been developed for Linstol to be give the well received,” says Thomas Mockler, best noise reduction.” ceo, InflightDirect.

In an effort to understand The new IC-713 square fashion customer needs and to headphone is an over-head-style differentiate, Avid has created a Economy headset which “offers partnership programme called A clear sound and a distinct look to La Carte. The programme see enhance the marketability of an Avid’s branding and design team inflight entertainment offering work to create products that will without breaking the budget,” says combine value and trendiness to Ryan Tucker, US sales director of Intex carry its customer's brand on board Comfort Products. and beyond. “Some of our bestThe IC-713 features 30mm selling products are part of our A drivers and a rotable earpad La Carte programme,” says selection. It can be customised in FlorenceMontegu. This includes an airline’s own corporate colours earbuds-in-a-pouch/box to give the cabin a sleek, modern solution that are currently in look. Developed as part of a range high demand.  94

WWW.ONBOARDHOSPITALITY.COM

NextGen Airline Retail is HERE! Smart Retail Solutions for the Digital Era

SMART Rw ETAIL ent live in

2015!

Stop by booths 813S 815S 817S and enter to win an Apple Watch!

Integrated Features include: Next Generation Back Office and POS Support for Android, iOS and Windows mobile devices • Duty Free, Buy on Board and Destination Services • Retail Analytics & Business Intelligence • Chip and Pin enabled • Flight specific loading plans • Cloud redundancy and scalability • Destination specific and on demand store front • lnflight Crew Management Apps • Pre board - On board - Post board • End to end solution for all phases of travel

28-30th Sept

come & see us at Booths 813S 815S 817S CONTACT@NORTHSTARCONNECT.COM

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Visit us at APEX in Portland 28th September - 1st October, Stand Nos 2300 & 2302

ONBOARD ENTERTAINMENT

ONBOARD ENTERTAINMENT WHAT'S NEW?

From apps to satellites here is the perfect place for you to catch up on the latest IFEC news.

WHAT IS THE FUTURE OF IFEC?

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James Acton comments on the direction in which IFEC is heading.

ONE TO ONE

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Job Heimerikx, ceo of MI Airlines and AirFi, talks about the world's most portable IFE system.

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ViaSat Exede deal with Virgin America Virgin America has signed a deal with ViaSat to install its exede In The Air system in 10 new A320 aircraft. The companies claim that the connectivity will be 8 -10 times faster than any other existing wifi system.

The airline will also become the first commercial carrier to offer an inflight wifi service via both Ku- and Ka-band satellite networks, using ViaSat’s unique hybrid Ku/Ka-band antenna. This will be installed on the aircraft flying Virgin America’s new routes over the ocean to Hawaii.

Virgin America was the first airline to offer wifi over its whole fleet, back in 2009, and is obviously investing to keep its technological advantage.

Connecting to ViaSat-1, the highest capacity Ka-band satellite in the world, with 140 gigabits per second, has the potential to give passengers the best available connection. ViaSat claims to be able to keep them connected, almost wherever they fly, with 85% coverage of the primary air routes.

The airline is starting the installation programme immediately, and the first Ka-band antenna equipped aircraft will be flying in September 2015. The aircraft, scheduled for Hawaii flights, will

be fitted with the hybrid Ku/Ka-band antenna in early 2016. During the rollout period wifi access will be free, with pricing being introduced in 2016.

Said Don Buchman, vp and general manager, Commercial Mobility Business, ViaSat: “Our competitive advantage is rooted in the unique bandwidth economics of ViaSat-1 and the forthcoming ViaSat-2 satellite networks.

We can empower airlines to engage their guests in an in-flight, online experience including streaming video."

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Exede in the Air is currently used by JetBlue, United and El Al, with 400plus aircraft flying and 500 on the installation programme. Says Buchman: “The satellite was only launched at the end of 2011, and many airlines had already contracted with suppliers then.

I believe that Virgin America chose us because their new Hawaii routes gave them a chance to assess their current provider, go back to the market, and find a service that gave them everything they wanted.” viasat.com 97

IN THE NEWS

New app for KLM

Gogo in 2Ku deal with GOL IN June Gogo announced a deal to provide its in-flight connectivity services to GOL, Latin America’s largest low-cost airline.

GOL will be the first Brazilian airline to offer broadband Internet access.

Gogo will supply GOL’s entire fleet of aircraft with 2Ku – Gogo’s next-generation satellite technology. In addition to in-flight connectivity, all of GOL’s aircraft will also be fitted with Gogo’s wireless in-flight entertainment system, Gogo Vision, and Gogo TV. Following the trend for passengers to use their own personal electronic devices (PEDs) for inflight entertainment, Gogo TV enables airlines to deliver live TV to a passenger’s wifi-enabled device. The service will initially be available only to airlines that select Gogo’s 2Ku technology and will be delivered using Internet protocol through the onboard wifi system.

Commented Michael Small, Gogo’s president and ceo: “This is a major win, and represents a number of firsts for Gogo.

GOL is Gogo’s first airline partner in South 98

America and the first airline to commit to Gogo’s television product. It also represents the largest aircraft commitment to our 2Ku technology outside of North America. We believe that 2Ku will be the best-performing technology in the global aero market. This performance is expected to be even better near the equator, where a large percentage of GOL’s aircraft operate.”

Paulo Miranda, product director of GOL, said: “For 14 years, GOL has been driving the Brazilian aviation market to develop, always presenting innovative and pioneering products, services and processes. By partnering with Gogo we are taking that spirit of innovation to a new level and we look forward to enabling our passengers to stay connected, informed and entertained while in flight.”

Gogo will be offering connectivity services on GOL towards the middle of next year. The 2Ku satellite technology is expected to deliver peak speeds of more than 70 Mbps to the aircraft. gogoair.com WWW.ONBOARDHOSPITALITY.COM

KLM Royal Dutch Airlines has launched its new smartphone app for iOS and Android. The app is designed to simplify the passenger experience and cater to the individual needs of each customer.

The app displays relevant information according to the stage of the journey the user is at. It also includes a simplified booking tool, one tap check-in, quick payment and an easy-to-use seat swap facility.

The new modular design and application programming interface (API) of the app can be extended to any other digital touchpoint. This allows KLM customers a consistent experience anywhere, anytime.

The app also tracks passenger preferences to create more personalised offers when booking a flight. For example it will remember if a client prefers a window seat and will offer them one for their next journey.

Tjalling Smit, svp of E-commerce for Air France-KLM, said: “With this new app we have reached the next level in anticipating our customers’ needs, keeping them one step ahead of their journey.

“And this is only the beginning.

Together with our customers we will continuously improve and further develop the app and our other mobile services.” klm.com

ONBOARD ENTERTAINMENT

United updates app

Panasonic's 800th install PANASONIC Avionics Corporation confirmed its position as the world's leading supplier of IFEC systems by delivering its 800th aircraft equipped with its global broadband connectivity service, eXConnect. The system was installed on a B757-200 aircraft, delivered mid-July to United Airlines, and was the 332nd delivered to that airline.

“We committed to the connected aircraft vision a decade ago and now, it’s a reality,” said Paul Margis, president and ceo, Panasonic Avionics. “Our goal remains the same – use connectivity to deliver business value to airlines and increase their bottom line, while delighting passengers. The numbers confirm the majority of airlines trust us to do that.”

Over half of all commercial airlines since 2008 have chosen eXConnect for inflight connectivity. Panasonic is scheduled to connect a thousand aircraft by the end of 2015. and is expected to have over 12,000 aircraft connected in the next 10 years.

“The demand for connectivity

onboard commercial aircraft has grown exponentially,” commented David Bruner, vp Global Communications Services for Panasonic Avionics.

“Today’s passengers are consuming from 1.3 to 20 gigabytes of data per flight using eXConnect. We’ve also seen incredible uptake of our global television service, eXTV," adds Bruner.

"Last year, 1.4 million passengers watched the World Cup on Panasonicequipped aircraft. We saw similar highvolume traffic as passengers tuned in to the Women’s World Cup and Wimbledon.

"Our eXPhone service, offered in conjunction with Aeromobile, has also seen higher volume usage year over year.

Over the last 12 months, we have seen a 40% increase in passengers using the service, 41% more calls, a 35% increase in voice call minutes, almost 40% more SMS being sent and a 232% increase in data traffic for email, web browsing, as well as other applications.”

UNITeD AIRLINeS has brought significant improvements to their mobile app: its newest update adds interactive indoor maps of several US airports, new selfservice options for passengers and beacons to help clients navigate airports.

The indoor maps are available in Chicago, Denver, Houston, Los Angeles, New York/ Newark, San Francisco and Washington hubs, with additions on the way soon.

Maps will allow customers to quickly search for vendors as well as services such as ATMs, restrooms and restaurants. The app also alerts users if their plane is going to be late, has a cancellation or the connection has been missed. united.com

Guestlogix has the personaltouch GUeSTLOGIX has discovered that mobile devices and tablets can create a more personalised passenger experience when put in the hands of crew members onboard.

Point of sale sleeves can help the crew through management of payment in several currencies.

GuestLogix also found that larger screens allow for “stores in the skies” to be operated by crew members. This concept allows for larger images of products onboard.

Cabin crew could also be more personal with passengers with mobile devices which enable the crew and passengers to interact through the use of instant messaging. guestlogix.com

panasonic.aero

WWW.ONBOARDHOSPITALITY.COM

99

IN THE NEWS

James Acton

The future of IFEC? James Acton, founder and director of independent consultancy The Brand Nursery, gives his take on the IFEC industry

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At the Aircraft Interiors fresh copy of the latest release? However, they Exhibition (AIX) in Hamburg this will happily supply this content (at a price) to year the topic on everyone’s lips in-seat units knowing there’s no chance of was “What’s the future of IFEC?” piracy. The motion picture industry needs to For me it was a pretty simple conundrum to relax a little or be reassured that the airline unravel… unless, that is, you are an airline. industry is making sure that third-party data To start let’s look at this from a passenger’s is secure and protected, in order to overcome point of view. We happily wander around with this hurdle. more connectivity and processing power than Lastly, it’s all a matter of timing. Take a look was used to launch men to the moon sitting at what technology you have in your pocket snugly in our pocket. We enjoy the ability to or carry-on luggage. Now take a look at what’s stream data and access services like never installed on the latest A380, A350 or B787; before using devices that are slim, powerful it already feels out of date in comparison. and, to some, sexy. So it’s Conservative estimates not unreasonable to think indicate that the in-seat that if you can get all of technology is at least "In-seat technology is two this on good old planet two years old before years old before it is used earth the future of IFEC in it is even used by by a passenger" the air will be an identical a passenger. experience. Won’t it?

To sum up, the Well, the good news is it will, but the bad hardware and software all exists but it is news is not just yet. From a hardware and the cycle of sales, certification, content software perspective it’s all there: tablets, compliance and installation that is causing in-seat units, transponders, receivers, hard this horrific lag. drive IFEC controllers, in-cabin wifi – it all Regulators should be brought on exists and is all ready to roll. If it all board immediately along with the seat exists, why aren’t we getting it? manufacturers, to work in a synchronous There are three basic barriers: manner that is just not apparent right now. first, our planet is two-thirds Lovely neat little business units or silos all water and there are no working in splendid isolation do not make for land-based transmitters a truly ‘current’ IFEC solution. in the middle of the I wonder how Apple would have fared ocean, so we need lots and what sort of products they would have of satellites. Secondly, produced if no one had talked to each other film studios and in Cupertino? content providers are Steve Jobs said something amazing about very nervous about innovation: “Live in the future and bring the early content piracy. If present towards you.” Most people in IFEC you take your own device are doing a pretty good job in living a little on board who’s to say you bit in the future, but no one is really bringing won’t abscond with a nice the present with them. thebrandnursery.com WWW.ONBOARDHOSPITALITY.COM

onboard entertainment

SITA OnAir in India New carriers AirAsia India and Air Costa have become the latest to deploy SITA OnAir’s AIRCOM services. This technology will help them streamline their operations by using SITA OnAir’s VHF network, which covers the whole of India. Flight tracking is a mandatory requirement for all Indianbased airlines, and both airlines are using AIRCOM® FlightTracker.

AirAsia India launched in June 2014 and Air Costa in October 2013. They have fleets of A320-200 and Embraer 170 and 190 aircraft respectively. The airlines have also deployed AIRCOM Server Online and AIRCOM Datalink Services, which interface with the airlines’ operations,

crew management, flight planning and maintenance software. The pilots benefit from real-time weather data and live messaging with airline operational control, so flights are more efficient, with shorter turnaround times.

FlightTracker uses air traffic control data, along with airlines’ flight plans, to provide real-time aircraft position monitoring. It meets industry demands, without installing extra airborne equipment. It generates automatic alerts when an aircraft goes outside pre-determined parameters.

For Air Asia India, Mittu Chandilya, ceo, said: “SITA OnAir has a very strong presence in India, making it the obvious choice for

our aircraft communications requirements.

Much of this data transfer over the SITA OnAir network is automated, including the maintenance information. Reducing human input makes the processes more streamlined and therefore more efficient.” sitaonair.aero

CLAR·I·TY clearness or lucidity as to perception or understanding; freedom from indistinctness or ambiguity.

72 Johnnycake Hill Road . Middletown, RI 02842 USA . 1 888-575-AVID . sales@AVIDproducts.com Untitled-2 1

20/08/2015 09:46

IN THE NEWS

Job Heimerikx CEO OF MI AIRLINE AND AIRFI

Richard Williams chats with the ceo of MI Airline and finds out how AirFi builds upon the existing IFE formula Q. what is the AirFi system and how does it work?

A. AirFi is the world’s most portable IFE system. It is specially designed for the aviation industry in order to comply with the world’s airline regulations and to provide passengers with inflight entertainment using their own devices.

The AirFi box is used during flight, at the boarding and check-in area and in some cases even in the transfer buses.

The goal is to give the passenger a better travel experience by providing both entertainment and travel information as well as, in some cases, connectivity.

The AirFi box is the size of a small shoebox and is battery powered. It

The airline can see what content is being viewed by the passengers using the AirFilytics toolkit.

This tells the airline what content is hot and what content is not, and gives it the opportunity to create more flexible content payment schemes with providers.

When the passenger connects to the AirFi box during flight, they are is automatically directed to the AirFi platform. There is no app to be downloaded before flight.

The AirFi platform can be adapted for specific flights or even specific passenger profiles to determine what content is being presented and whether payment is required. The platform will then show the IFE just like on seatback screens.

It is possible for an airline to have a cash flow positive system operating from day one" contains a media server and several wifi networks for the passengers to connect with each other and to be entertained and also to provide a secure communication network for the crews’ tablets.

The system also has a content management platform and distribution system. Our airline customers want themselves and their trusted partners to be able to manage the content remotely on the system without manual handling.

The content is uploaded automatically to the AirFi boxes via the AirFi content distribution system anywhere in the world, either while charging or via 3G/4G.

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Q. what are the main features and advantages of the AirFi system in terms of cost, weight and revenue generation?

A. The main advantage of the AirFi box is that it is small and powerful. It weighs only 1.2 kg and takes very little space on board the aircraft and no wiring or server space, so it is the most flexible system currently available.

The system does not require the airline to go through STCs or other certifications because it is compliant with ED-130 and can be classified as a T-PED without frontdoor or back-door coupling for both WWW.ONBOARDHOSPITALITY.COM

intentional and spurious emissions. Most importantly for safety compliance, the systems emissions levels are below the RTCA DO-160 Cat H levels.

The advantage of the system’s portability is that an airline can provide a uniform travel experience to all its passengers even if they short-lease aircraft to cater for peak season, or if they need to make a business case to provide IFE on the aircraft in the first place.

The price of the box starts from € 2495 per year including the content management system and platform software. It takes two boxes on a 737/A320/319-like aircraft to provide the service.

We partner with various content and ancillary sales providers. It is possible for an airline to have a cash flow positive system operating from day one, making a substantial contribution to ancillary sales.

Even when the airline does not allow third-party vendors onto the network, the AirFi platform offers the capability to sell duty free products during the flight or offer the onboard catering ‘restaurant model’ where the passenger can order from their seat.

Q. Have you any new customers to announce?

A. We recently announced TUI/Arke as our latest customer. We executed a full deployment to its entire fleet of 737/767/787s overnight after a three-month preparation and content development project. We are also supplying Estonian Air and Transavia.

Seven other airlines have already signed up for deployment and trials in Q3 2015.

ONBOARD ENTERTAINMENT

Q. what do you see as the major issues facing the IFeC industry in the next five years?

A. The biggest issue we see is sufficient bandwidth at ultra-low cost. As long as that has not been achieved, IFEC remains a costly add-on to the airline service portfolio. Retrofitting IFEC systems will remain very expensive. The twin challenges of high costs of switching systems and monopoly pricing will survive the next five years, I am afraid.

Then there is the coverage. Some of the connectivity companies perform miracles when it comes to sat-com and air2ground communication. But as long as the coverage drops anywhere during the flight, then the service is far from perfect from a passenger point of view.

Q. Are we heading for a one-division market, in which all airlines offer wifi and voice mobile connectivity? Or will airlines differentiate their offering by providing a range of services?

A. We think that true connectivity will remain a differentiating factor. Not the connectivity itself but what an airline does with it. But by not adding relevant services to the connectivity, and making a positive business case with these services, connectivity will soon be a costly commodity.

Q. what are you hoping to achieve at APeX in Oregon this year?

A. We are hoping to release the second edition of the AirFi box. This version will be more powerful and will include a moving map. With this latest add-on, we hope to show the world that there is a low-cost alternative in the IFEC world that the passenger will not experience as different from the built-in systems.

We are also hoping to be able to announce that more airlines have started to use our system in their operations. airfibox.com WWW.ONBOARDHOSPITALITY.COM

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people on the move

New faces in new places Laila Yachfine gLoBaL inFLigHt ProduCts (giP) to: generaL manager, euroPean diVision From: Heritage tours Laila will be responsible for growing airline customer sales across Europe. She has worked as the head of various renowned travel agencies, including Heritage Tours, a company she founded and ran successfully in Casablanca for 10 years, working with multiple international airlines.

Please send your appointment news to laura.gelder @onboard hospitality.com

Marc Nisam gLoBaL inFLigHt ProduCts (giP) to: generaL manager From: onBoard serViCe/LaBor reLations, united airLines

Marc will lead the GIP team to grow sales, manage customer service, drive product development, as well as oversee manufacturing, sourcing and logistics. His experience includes 11 years in onboard service and labour relations at United Airlines and time as a chief purser and flight attendant. Marc also founded and managed a retail/ wholesale e-commerce company based in Thailand.

Michel Kuitems signature ProduCts Limited to: ViCe President saLes and marketing From: senior saLes direCtor, Harmony Michel has recently joined Signature Products Limited (signatureproducts. com.cn); a newly formed company that represents a unique global synergy between directly owned Chinese manufacturing and western customer service. Michel has over 20 years expertise within the industry, in various senior sales positions.

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www.onboardhospitality.com

people on the move

Simon Soni Qatar Airways To: VP Catering Services From: Head of Guest Experience / Catering, Etihad Airways Simon is head of guest experience for catering and the development of new products and services for Etihad's A380 and B787 entry to service. He's also worked at British Airways and Virgin Atlantic, leading the inflight services team and was previously director at IFSA.

David Young Qantas Loyalty To: Executive manager commercial From: COO, Qantas Catering Group Industry veteran David Young has been promoted to lead and grow the commercial activities of the Qantas Loyalty Group in Sydney, the most successful airline loyalty coalition in Asia Pacific.

He is a former head of inflight services for Qantas and Air New Zealand, executive director of Journey Group Plc and was chairman and president of ITCA .

Ryan Tucker Intex Comfort Products To: US. Sales Director From: Sales manager, AVID Airline Products Intex Comfort Products is expanding its sales territory into North America and Ryan will lead the US sales team. Ryan has nearly ten years’ experience managing supply projects from small custom work to large scale, heavy volume contracts.

He's also worked directly with overseas manufacturers, freight forwarders, US customs, and domestic logistics.

Martin Lamb Watermark Products To: Finance and Operations Director, Hong Kong office From: Finance & commercial director, Sydney office Martin will be leading in the implementation of the business’ operational strategy whilst driving commercial deliverables across the operations department and leading the Hong Kong multidepartment team.

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

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29/04/2014 12:08:29

Exhibition Review

APOT.ASIA 2015

Where: Colombo/Galle, Sri Lanka When: June 1 - 2 2015

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

APOT Success Sue Williams and Jeremy Clark were pleased to be back in Sri Lanka as guests of Happy (Keerthi Hapugasdeniya) founder of APOT Asia, and Rakhita Jayawardena, ceo, Sri Lankan Airways There has been a real air of optimism in Sri Lanka since the end of the war and the election of a new president. Major hotel chains are investing and tourism is on the verge of expansion. Sue and Jeremy were last in Sri Lanka in 2010 for the IFSA/Asia Pacific conference.

Happy organised a very successful APOT this year with the help of his generous sponsors. APOT’s headquarters, the Hilton Hotel in Colombo, was a short walk from the seafront.

Day 1 – Excellent education APOT 2015 was officially opened by the Sri Lankan aviation minister, to the sound of the drummers and the lighting of the traditional oil lamp. This was followed by a welcome speech from Rakhita Jayawardena, director/ceo of Sri Lankan Airways and chairman of APOT, with one of his favourite quotes from Heights by great men by Longfellow.

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Rohantha Athukorala, chairman of Sri Lankan Tourism Promotion Bureau, explained how tourism had nearly doubled to US$1.7 billion with 1.5 million arrivals. At the moment growth is around 6.79%, second globally only to China.

Athukorala outlined the current trends including new hotels and improved infrastructure to meet the growth in tourism, especially from Asia.

Sri Lanka is a developer’s dream featuring unique heritage and culture. 100 million people wear clothes made in Sri Lanka and many more enjoy tea, cinnamon and sapphires.

Dr Carlos Orozco, Bachelor of Science in Experimental Biology, gave us a lively energetic talk on instant wellbeing.

Flying is an unnatural environment and WWW.ONBOARDHOSPITALITY.COM

our bodies are exposed to dehydration, oxygen deprivation, pressure on the ears, swelling, DVT and radiation. A special card has been developed that can re-energise air passengers and by testing just one hair follicle it is possible to see what your body's deficiencies are and what you need to replace.

Jeremy Clark received a standing ovation for his debate on “Why food matters. What business are we in?” Our average age lifespan is 76.8 years and of this we spend 26 years asleep and 3.8 years eating!

Dilmah gave a quick but educational discussion on tea, followed by a tasting. Tea is the 'fingerprint' of nature and Sri Lanka is the heart of the luxury tea industry. The first tea was picked in 2,737 BC. and today 10,000 teas

Exhibition Review

Chefs competition

are tasted each week, varying in strength, ramparts and watched the crazy local cliff taste, aroma. Nature, weather and the jumpers dive into the Indian Ocean. The terrain determine the different teas and museum is full of bric-a-brac china from there are two different levels: sensory Holland; tea pots and watches from the and functional.

UK and gems from Sri Lanka.

Pat Osborne, gm Alpha Flight Services In the central square Rohantha in Australia, hosted a lively debate on Athukorala, Rakhita Jayawardena and How to manage work and family. On the Happy launched Sri Lanka's Guinness panel were Subash Record Initiative, Goyal, chairman STIC "Sri Lanka's Guinness Record the world’s largest Travel and President tea party which will Initiative is the world’s Indian Association of serve 35,000 cups largest tea party, which will Tour Operators; Rudi of tea on a table serve 35,000 cups of tea on measuring 23.5 km!

Friedrichs, chairman a table measuring 23.5 km" The initiative will be Frankenberg, Germany; Gemunu promoted at World Goonawardena, vp Aitken Spence Hotel Travel Market in London alongside a new Management; and Paul German, ceo TFK advertising campaign for Sri Lanka.

Corp Japan.

We then drove to the Heritance Hotel It was generally agreed that behind a at Ahungalla where we tasted exotic successful man is a successful woman teas served by staff dressed in outfits and behind a failed man is more than one to match. This was followed by the wife! It's all about team work and respect.

Full Moon beach party complete with "Work as a team", said Pat. Next year Pat fireworks while the local fishermen would like to welcome more ladies on continued to fish, perched on the stage. their poles. The chefs offered a vast range of exquisite food Day 2 – The big tea party from the BBQ. Up and away down the new expressway What can we say but with a police escort to the city of Galle a big thanks and a stunning, beautifully restored seaside congratulations town surrounded by fortification and to Happy, Rakhita Jayawardena, Rohantha a Dutch Fort. We walked along the Athukorala and all their generous sponsors for a Pictured right: Happy (Keerthi Hapugasdeniya) with his merry very successful event. team of Judges and the competing Chefs WWW.ONBOARDHOSPITALITY.COM

The event kicked off with the chefs’ competition at the Hotel School.

Chefs were given two hours to prepare and serve two three-course meals suitable for a First or Business passenger; one dish for tasting and one dish for presentation, display and a photograph.

The judges made their decision and the dishes were displayed at the conference. The winner was announced at the banquet.

Congratulations to the winner, Dongsoo Cho, Korean Air Catering.

The chefs were: • Dongsoo Cho, Korean Air Catering • Lee Yew Guan Sats Food, Executive Sous Chef • Chathura Sampath Danangala, Sri lankan Catering Ltd • Le Huu Tu, Vietnam Airlines Caterers Ltd The Judges included: • Ms Trinh Diem Vy, owner/teacher Hoi An Cooking School • Gerard Mendis, chocolatier/owner of Chocolaterie, Pâtisserie, Boulangerie and Restaurant • Frederik Farina, executive chef, Hyatt Regency Danang Resort & Spa • David Lacroix, chef executive, Victoria Hoi An Resort • Keerthi Hapugasdeniya, managing director/co-ooperate chef, happyK Solutions

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events

A new digital era for ARC Europe (Review) Where: Olympia Conference Centre, London When: June 2-3, 2015 The Airline Retail Conference (ARC) Europe 2015 had 300 attendees, including more than 45 exhibitors, and 40-plus airline and buyer representatives.

The marketplace for exhibitors included products ranging from duty free offerings like jewellery, toys and perfumes, to buy-on-board goods like snacks and cocktails.

The conference portion of the event was organised into three streams: infight, pre/post flight and, for the first time, the digital traveller, which explored the impact and future implications of the ‘always-connected-passenger.’ Speakers for this included Andrew Grill from IBM Social Consulting on ensuring social media is an asset rather than a liability; Jonathan Chippindale on enhancing the passenger experience with augmented reality; Thomas Drohan from GuestLogix and Campbell Kennedy from LocusLabs

on understanding passengers via the touchpoints of their journey.

The new digital stream was so well received that ARC has announced it will launch a 'stand-alone' event, The Digital Traveller (Europe) 2015, later this year.

Other programme highlights included Ruth Harrison from ThoughtWorks

Europe showing how inflight retail is a premium channel for premium brands; and Martin Cunnison from Media inMotion looking at how airlines and retailers can benefit from smart watch technology.

The next ARC Europe will take place from June 7-8, 2016. arcevents.co

Inflight Retail and Catering Tradeshow Where: Hilton Hotel, Gatwick Airport, London, UK When: September 10-11, 2015

The Inflight Retail and Catering Tradeshow is once again being hosted at the Hilton Hotel, Gatwick. Onboard Hospitality is media partner for the event.

This year the show has an added interactive element in partnership with the team at Frontier magazine. Delegates will be able to vote for their favourite products from a variety of categories.

The criteria for votes will include channel suitability, value for money, packaging and sales potential.

Buyer companies currently registered include, DFASS, Tourvest Retail Services, AlphaLSG, Inflight Service Europe, Gebr. Heinemann, Gate Retail Onboard, WWW.OnBOArDHOsPItALItY.COM

Lufthansa Worldshop, Lagardere and Condor Ferries.

Registered buyers from airlines, marine and rail will be able to drink, eat and sleep for free at the tradeshow and can take advantage of free overnight accommodation at the Hilton Hotel.

The speaker line-up includes Geoff Ramm, inspirational public speaker and author and creator of Celebrity Service and OMG Marketing. There will be a BBC Question Time style panel discussion moderated by Charlotte Turner, online editor, TRBusiness.

To register please contact Helen at trtuk.com 109

future events

lunch!

Where: Business Design Centre, London, UK When: September 24-25

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lunch! the award winning trade event for the UK’s food-to-go market, returns to the Business Design Centre, London on September 24-25. Onboard Hospitality is pleased to be a media partner.

With a focus on new innovations, the two-day event has garnered a following among senior buyers from across the travel catering sector.

This year's event features the Innovation Challenge Showcase and the Working lunch! Theatre. The speaker line-up includes Guy Meakin, trading manager – food on the move at Marks & Spencer; Helen Higgins, food ambassador at EAT, and Roger Whiteside, ceo of food-to-go giant, Greggs. Jo Austin, editor of Onboard Hospitality is leading a panel discussion on the latest trends within the onboard foodto-go industry. lunchshow.co.uk

Calendar Dates 2015 September '15 24-25 lunch! Business Design Centre, London lunchshow.co.uk September '15 28-October 01 APEX – IFSA Expo, Portland, Oregon apex.aero October '15 18-23 TFWA World Exhibition & conference, Cannes, France, tfwa.com November '15 2-5 World Travel Market, ExCel London wtmlondon.com

04/08/2015 12:29

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