Onboard Hospitality 74 March/April 2018

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Access best-in-class know-how Get the best concept to meet your needs now and in the future by engaging a pooled team of expertise from the LSG Group.

Our diverse knowledge and varied skillset gives you the best solution, stimulating new impulses for seamless end-to-end experiences for your customers across the globe.

Meet us at the WTCE 2018, Hall A1, Booth 1E20 10 –12 April, Hamburg, Germany wtce2018.lsg-group.com

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Connecting Experts. Creating Experiences.

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MARCH/APRIL / 07

Inside this issue...

27

WTCE PREVIEW

Get set for Hamburg with our 32 pages of product news, views and a guide to the stands. See you there. Stand 2B10

62

FOOD 62 71 73 74 79 80 83 85 86 87 89 91

Economy catering: George Banks questions current trends How to... cater river cruises In conversation with... Ariane van Mancius of NowNewNext Russia inflight: catering change Focus on: UK rail catering In conversation with... Steven Adamson of SPV Star Clipper How to... get restaurants inflight Take your pick: Raw food snacks How to... update a traditional brand Focus on: DFMi at 30 In conversation with... Robin Padgett of dnata catering How to... feed the 5,000 at sea

92

BEVERAGE Biodynamic wines: Richard Williams discovers a natural drop 97 In conversation with...

VĂŠronique Rivest, sommelier for Air Canada 99 Take your pick: Water innovations 100 Cans that can: How on-trend cans have become super cool 92

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108 Textiles: Julie Baxter seeks out some suite success 114 Opinion: Marc Warde feels good 119 Take your pick: Nuts with attitude 120 Focus on: Casper 122 Sugar-free alternatives: What to do when sugar turns sour 126 How to... cater super long haul

152 Australian retail: How they shop onboard Down Under 156 How to... up your retail sales 159 In conversation with... Hamish McVey of British Airways 160 Take your pick: Kids retail 161 Opinion: Roger Williams on the power of brands to boost rail sales 162 Cruise revenues: Learning from another onboard sales model

WELLBEING

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DESIGN & INNOVATION 128 Luxe for sale: Monetising the onboard passenger experience 133 Focus on: Orvec's fabric innovation 135 In conversation with... Paul Priestman of PriestmanGoode 136 Opinion: Rachael Sawtell on how packaging mirrors culinary trends 139 How to... smell success 141 In conversation with... Thomas Berti of SPIRIANT 143 How to... tap into retail trends 145 Focus on: Libero special meals 147 Focus on: APOT Asia 148 Focus on: Newrest's new TRE3 151 In conversation with... James McIntyre of MSC Cruises

RETAIL

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ENTERTAINMENT & CONNECTIVITY 166 A must read: The latest in Entertainment and Connectivity 169 Opinion: Rob Britton on using tech to deliver better service 170 How to... personalise technology 171 In conversation with...

Leonard Hamersfeld of Buzz on child-friendly tech 172 Focus on: Smart wearables 173 Opinion: Caroline Childs on digital data dilemmas 175 Focus on: Air New Zealand's onboard tech trials

187 Finalists announced

REGULARS 11 Industry Update / 60 In debate / 105 New arrivals / 176 Our Mentoring Network / 182 Galley Gossip / 184 Global perspective onboardhospitality.com

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WELCOME / 09

SALES & EDITORIAL Publisher: Sue Williams

sue.williams@onboardhospitality.com Editor: Julie Baxter

julie.baxter@onboardhospitality.com Deputy Editor: Laura Gelder

Face time...

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laura.gelder@onboardhospitality.com

echnology now touches everything. It's giving us options and opportunities at every turn, and if we harvest all the digital data it's producing, we're promised our businesses will finally fulfil their true potential.

Business Development Manager: Craig McQuinn

craig.mcquinn@onboardhospitality.com Contributing Editors: Steve Hartridge, Andy Hoskins, Jo Austin (For Taste of Travel enquiries:

jo.austin@onboardhospitality.com

Contributing Writers: Jessica Pook, Benjamin Coren, Nik Loukas, Roger Williams, Rob Britton, Marc Warde, Ariane van Mancius, Richard Williams.

(For IFEC enquiries: richard@appinpublishing.co.uk) DESIGN & PRODUCTION Creative Director: Matt Bonner

Well maybe. Technology certainly is giving every business in our sector pause for thought. It's impacting catering logistics and service delivery, pushing personalisation forward and reeling in revenue opportunities. It certainly matters, so be sure to check out the latest insights in our Onboard Entertainment and Connectivity supplement.

But as we prepare for the WTCE and AIX in Hamburg, it will be the touch and taste of more tangible products and some real 'face time' that will give the industry renewed energy and momentum.

This is the moment the industry steps up and shines, as new innovations are unveiled and creative reimaginings of the onboard experience come centre stage. We'll be there with our biggest team yet, touring the stands, moderating the Taste of Travel Theatre programme and announcing the winners of the 2018 Onboard Hospitality Awards. This issue is largely a study of the events to come with an extensive show preview and full details of our award finalists, plus very much more. We hope you enjoy it and look forward to seeing you there!

Lead Designers: Louisa Horton & Monica Notarnicola Designers: Ross Clifford & Zoë Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Kay Fisher

subscriptions@bmipublishing.co.uk Managing Director: Martin Steady

Julie Baxter Editor, Onboard Hospitality

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 © BMI Publishing Ltd 2018. 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: ©istockphoto.com / bigstock.com

*Don't miss our latest Onboard Entertainment and Connectivity supplement distributed with this issue and at AIX and PTS Hamburg

Regularly viewed by readers in over 70 countries worldwide. Read this magazine in digital form, share it virtually or subscribe • catch up on back issues • find contact details for key suppliers and caterers in our Directory of Caterers and Suppliers • advertise and search for jobs and promote your events

See you at WTCE & AIX Hamburg

Get yourself connected online  @OBHMagazine �Onboard Hospitality at linkedin.com

onboardhospitality.com

CRAIG MCQUINN

CELEBRATING EXCELLENCE IN AIR, RAIL & CRUISE onboardhospitality.com/awards

With 20 years' experience in the travel industry, Craig joins us as our business development manager.

He's making his first visit to WTCE, full of exciting promotional opportunities to share

JO AUSTIN

Former Onboard Hospitality Editor, Jo will be with our team at WTCE moderating the Taste of Travel Theatre. She has pulled together an exciting programme don't miss it!

BENJAMIN COREN

Ben joins our editorial team with a focus on onboard retail and the technology touching the passenger experience. He'll be checking out the new Passenger Technology Solutions and AIX

RICHARD WILLIAMS

Our specialist writer on entertainment and connectivity, Richard will have his ear to the ground looking for onboard trends and new developments while visiting PEC and AIX stands

LOUISA HORTON

Our in-house designer will join us in Hamburg to capture your products and people on film. Smile nicely for your chance to star in our WTCE review issue and online gallery

onboardhospitality.com

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Creating Remarkable Experiences

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Power play The big five caterers unite in a new Airline Catering Association

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Food for thought Catering upgrade for British Airways long-haul Economy

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Get on track

Rail catering and onboard services set for significant growth

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In the air

FORMIA raises the bar with luxury gifts for First and Business passengers on Singapore Airlines and Saudia Airlines onboardhospitality.com

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12 / industry update Top stories from across the industry

Rauer reappointed as LSG chairman

dnata extends its global reach Dnata has opened a new catering facility at Dublin Airport and has been awarded a licence to begin operating flight-catering services to airlines departing Vancouver International Airport, in Canada.

The new licence, marks dnata catering's entry into the North American market and will see it build a dedicated facility at Vancouver, with plans to commence operations in Q4 2018. The facility will have an initial capacity of up to 8,000 meals a day. This will be dnata’s 64th catering location and 130th global air services location.

Robin Padgett, senior vp of dnata’s catering division, said: “ We are very proud of our ability to deliver globally authentic and diverse cuisine across the world, and we’re more than ready to bring that to airlines and their passengers departing Vancouver.” dnata.com

Erdmann Rauer has been re-appointed chairman of the executive board of LSG Lufthansa Service Holding AG for another five years, extending his contract ahead of schedule through to December 31, 2023.

Rauer has been leading the LSG Group in his current position since October 1, 2014 and during that time changed the company’s business model in order to deal with a volatile market and make the company sustainably profitable.

The strategic integration of Retail inMotion, a digital start-up specialising in increasingly important onboard-retail programmes, was another change instigated, along with the realignment of the production and logistics landscape in Europe and an expansion of its portfolio of convenience retail products and services for train operators.

Rauer joined the group in 2006 and has been on the LSG Holding Executive Board since 2011. lsg-group.com

Hainan Airlines opts for UK consultancy design leadership Design consultancy, PriestmanGoode, has entered into a partnership with Hainan Airlines for aircraft cabin and related design services. The agreement will see PriestmanGoode play a strategic design leadership role with Hainan Airlines on an on-going basis.

Sun Jianfeng, Hainan Airlines, said:

“What has always impressed me about PriestmanGoode is their willingness to immerse themselves in Chinese culture and explore deep into Chinese cultural elements to come up with a design that not only fits the brief, but which is culturally sensitive and nationally iconic.” priestmangoode.com

Plane Talking on trains Plane Talking Products has refreshed the popular pack given to skiers and snowboarders on Eurostar’s overnight ski train to the Alps. The ice-grey fleece blanket now features a ‘cool’ all-over embossed snowflake design. It also includes wrap-around eyeshades. planetalking.net

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industry update / 13 Top stories from across the industry

FORMIA raises the bar for gifting FORMIA has pushed the boundaries of onboard amenities to a new level with the launch of First/ Business gifts for Saudia and Singapore Airlines.

For Saudia the company has facilitated high-quality branded Furla bags for ladies and Porsche Designbranded kits for gents, all containing top-end toiletries from Parisian brand Atelier Cologne. The kits are coordinated with Porsche Design loungewear.

For Singapore, an exclusive collaboration with LALIQUE offers a collection of First amenities in physician-style bags for men and French vanity casestyle for women. The bags feature full-sized bottles of eau de toilette and a scented candle for post-flight use.

FORMIA ceo, Roland Grohmann, said: "As passenger expectations are constantly raised our ambition is to raise the bar even higher, providing unparalleled levels of comfort and care, and in the process delivering an unforgettable, value-added travel experience." formia.com

Monty's launches meal pots and champions innovation Monty’s Bakehouse is launching a new line of hand-held snacks, desserts and meal pots designed for Economy and buy-on-board passengers.

The meal pots are said to be an industry first and come in an ovenable container that can be re-heated. The pots come in a variety of recipes and sizes, with cutlery included and will be

Kaelis all ears for Air Europa Air Europa has introduced a new headphone for Business passengers, designed and supplied by Kaelis. The headphones offer noise-cancelling properties and have removable ear cups made of ABS and high technology foam to offer a superior sound experience. kaelisgroup.com

Eco blanket from Linstol Linstol has added an eco-PET plus Blanket to its range. Eco-friendly, naturally and permanently fire retardant, antistatic and offering cost savings, the blanket size, colour, and weave pattern can be customised to suit any cabin. The blankets are made from recycled plastic bottles and certified by GRS. linstol.com

showcased at WTCE (stand IE80).

The company will also open an Innovation Centre in May as a creative space for clients and product developers to brainstorm F&B products of the future.

The centre will also host a culinary innovation workshop with awardwinning patisserie chef, Graham Mairs. montysbakehouse.co.uk

Oakfield partners Schaer Oakfield Farms Solutions Europe has partnered up with Schaer to develop a gluten-free meal for the travel industry.

The meal solution includes an authentic Italian hot meal, an artisan bread roll, a portion of creamy butter and a chocolate-covered wafer snack. oakfieldfarms.eu

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14 // industry update Top stories from across the industry

ETRO style for JAL Japan Airlines has introduced new amenity kits for passengers in First and Business, designed by Italian luxury brand ETRO. The kits have been available for passengers in First departing and arriving in Japan since mid-March and are currently on flights departing Japan for Business passengers. JAL is the first airline to debut an amenity kit produced by the Italian company and has done so in a collaboration facilitated by WESSCO. The kits, produced by Tatsumura Textiles, a renowned manufacturer in Kyoto, will change colour every three months to follow the four seasons.

ETRO is a global luxury brand, present in Japan since 1988 and highly popular there through its 40-plus stores. jal.com; wessco.com

LSG steps up its regional positioning with two European production bases LSG Group is to establish two regional production centres in its effort to centralise production and logistics in Europe and make its operating model more flexible.

The announcement follows a successful pilot of a production base in Bor, Czech Republic. Each regional production centre (RPC) will be able to deliver to locations within a radius of up to 450km.

RPC East will supply Berlin, Frankfurt, Munich and Vienna, and the future RPC West will provide hot meals (including ethnic meals) to Amsterdam, Brussels, Cologne, Dusseldorf, Frankfurt, Paris and Zurich. Locations for RPC West are currently being scouted.

Chairman, Erdmann Rauer, said: “This will enable us to react more quickly to changes in the market.� lsg-group.com

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

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Dubai Office Galleria Office 204, 2nd Floor, Hyatt, Diera P. O. Box 18424, Dubai, UAE Tel.: +971 4 273 1024 Fax: +971 4 273 1034

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Gategroup new deal with Virgin Australia Gategroup has secured a six-year contract with Virgin Australia for Gate Gourmet to act as its sole service provider.

From June 2018, Gate Gourmet will provide inflight dining and handling across 400 domestic and around 50 international flights per day to destinations throughout Asia, Australia and North America.

Gategroup will continue to work closely with Virgin Australia’s head chef Luke Mangan to deliver the airline’s Business meals across its flights. The partnership will ensure greater efficiency and control of onboard food and beverage offerings.

Group executive of Virgin Australia, Rob Sharp, said: “Food and beverage is such an important part of the overall travel experience and this relationship with gategroup will enable us to take our inflight dining experience to new heights.” gategroup.com

Clip brings Ricebowl Republic onboard Hongkong Airlines Hongkong Airlines has partnered with CLIP to launch a collectable range of amenity kits for Business passengers, designed by local design house Ricebowl Republic.

The bags feature iconic symbols of Hong Kong: the bird cage, the tea pot, the rice bowl and the Hong Kong city skyline, representing different facets of Hong Kong heritage and culture.

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They are made from quality thick cotton canvas with a natural touch. The kit includes: socks, eyeshade and earplug pillow pack with L' Occitane products. Chris Birt, general manager service delivery, comments: “The first set of four designs were so popular with our Business customers I know they will love the new designs we have rolling out over the next 12 months.” cliponboard.com

Dining

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Connecting people and places, passions and cultures, ideas and opportunities

Inflight Equipment International iei.com.au

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ViSiT US On STAnD 3B18

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16 // industry update Top stories from across the industry

Market leaders unite in common cause Leading airline caterers dnata, DO & CO, gategroup, the LSG Group and Newrest have come together to launch the Airline Catering Association (ACA).

A non-profit organisation, ACA will represent the common interests of the airline catering industry, addressing matters such as food, health and safety, environmental concerns, taxation and global regulations.

Each member company is represented by its ceo or executive board member, with Erdmann Rauer, ceo of the LSG Group, the first president.

The launch of the Brussels-based association has been welcomed by US-based trade body IFSA. Joe Leader, ceo, commented: "IFSA applauds the executive-level participation of the giants of airline catering within the ACA as it advances the industry’s mission, and we welcome the opportunity to work with the association to further advance those common goals". info@aca.catering

Eurostar launches sustainable catering challenge to young chefs Eurostar is running a sustainable catering challenge in collaboration with Michelin-starred chef Raymond Blanc.

The ‘Create a sustainable Business Premier dish’ competition highlights the importance of sustainable ingredients and is running across the UK, France and Belgium, open for entries until June 29.

It invites young people aged 15-19 to create a sustainable lunch or dinner dish

to be served to Business Premier passengers departing London for at least three months from November 2018.

Eurostar Business Premier culinary director and president of the Sustainable Restaurant Association, Raymond Blanc, will be the competition’s lead judge and will spend an afternoon with the winner at his two-Michelin-starred restaurant. eurostar.com

We don’t just make crisps!

Come and see our wide range of snacks for all occasions Stand 1G84 hellodarlings.co.uk getgruntled.co.uk

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Vietnam appoints chef ambassador Vietnam Airlines has announced AustralianVietnamese chef Luke Nguyen as its global cuisine ambassador, with the mission to promote Vietnamese cuisine and culture.

From 2018 to 2020, Nguyen will take an important role in improving the quality and originality of inflight meals for Vietnam Airlines, creating eight new dishes for Business inspired by his travels across Vietnam. The partnership is part of the airline’s wider strategy to improve service quality and the passenger experience.

The dishes will be designed, prepared and presented with authentic Vietnamese flavours in harmonious combination with refreshments and side dishes. The goal is to bring the flavour and style of the destination onboard. vietnamairlines.com

ANA ups its allery-friendly offerings for kids onboard All Nippon Airways (ANA) has created seven allergen-free meals for children with intolerances to wheat, buckwheat, dairy products, egg, peanuts, shrimp and crab.

The special meals went onboard in March to cater to the increase in child passengers with food allergies. The menu includes: meatballs, vegetable curry, plum rice with chicken, carrot rice

with burger patty, fruit jelly and strawberry cookies.

The airline currently offers 27 allergenfree meals for adults and the same amount for infants aged two and under.

Orders for all allergen-free meals can be placed up to 24 hours before departure for flights departing Japan and 48 hours for flights going to Japan. ana.co.jp

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Retail inMotion's deli deals for SWISS

Retail inMotion has forged a new partnership with SWISS for the development and management of SWISS Saveurs, a new onboard ordering concept launching in late May. Economy passengers will now have the opportunity to buy signature Swiss dishes, gourmet sandwiches, snacks and beverages from a menu portfolio developed in collaboratin with iconic Swiss retailer and delicatessen Globus, featuring local flavours and favourites.

All of the artisan products will also be available to Business passengers at no additional cost.

Economy Classic and Economy Flex passengers will still be offered a complimentary snack and drink but with the upgrade option.

RiM's Vector In-Flight software will process payments on board. retailinmotion.com

FROTHY COFFEE Right to the last sip!

• Produces a smooth, dense, long lasting foam for frothy beverages

• Milk can be foamed and re-foamed

• Consistent foam texture throughout the year

• Can be stored ambient until opened – freeing up valuable fridge space

• Suitable for use in all Barista style machines

• Easy pour, re-sealable cap closure

Claim your free 1ltr sample at www.pritchitts.com/baristamilk or call 0845 1300 307 to find your nearest stockist onboardhospitality.com

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itsu brand revamps for onboard

Virgin thinks in Economy threes and smells some success

Asian-inspired brand itsu has reworked its noodle cup to create a new-sized pot tailored to onboard use.

Represented by Gastro Culinary Innovation, the revised cup will be showcased at WTCE (stand 4C50) and now fits nine to an atlas loading drawer. The lid has also been re-worked to allow repositioning and sealing post-fill, for ease of serve for crew. The brand is positioned as offering premium rice noodles in authentic Asian flavours created using paste not powder.

The Gastro team will also present a new Tapas Box featuring mini salami, serrano ham, olives and tapenade. gastro-culinaryinnovation.com

Virgin Atlantic is introducing three Economy options this spring: Light, Classic and Delight – the tiered offering differs on features such as legroom or limitation-free baggage allowances.

The airline stresses all Economy passengers will continue to enjoy a threecourse meal plus complimentary drinks and snacks – with a focus on supporting independent suppliers such as UK-based Fairfield Farm Crisps, and the Grown Up Chocolate Company.

Virgin has also partnered with British candle maker Rachel Vosper to create a new signature scent called Air. It is “designed to evoke wellbeing and inspire future travel”. It will be used across check in, at the gate and on boarding the aircraft to enhance the passenger experience. virginatlantic.com

Fleury Michon and Delta Dailyfood rebrand as one for airline catering The catering division of Fleury Michon, based in Europe, and its subsidiary Delta Dailyfood, based in North America, have rebranded as Fleury Michon Airline Catering.

The company is now partnering with chefs Henry Hsu, Junichi Ikematsu and Felix Yu to develop authentic Chinese

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and Japanese menus, and is collaborating with other renowned chefs to develop signature dishes for Business and buy-on-board menus.

Canadian chef Daniel Vézina will be presenting his creations for the company at WTCE on April 10, 12.30-2pm on stand 4E83. fleurymichonairlinecatering.com

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Buzz gets more personal onboard Buzz is building on the success of its monogrammable amenity kits for Delta by adding a new black option.

The amenities specialist has also facilitated a BYREDO skincare collaboration exclusively for Emirates First passengers. Each 777 First Class Suite is fitted with an inspiration kit featuring a luxury Inflight Wellness Collection including facial toner, eye cream, towelette, pillow mist and sleep oil. The inspiration kit also includes a notebook and pen to jot down stories, memories and ideas.

For American Airlines, Buzz has refreshed the Cole Haan collaboration to create four new kit designs inspired by a modern aesthetic and traditional form.

The Creature Crew brand for Saudia kids has also been extended to add new characters. buzzproducts.com

Air New Zealand encourages kids to snuggle up inflight Air New Zealand is developing its Skycouch product to include a dedicated infant harness and belt, allowing infants to remain lying down throughout the cruise phase of flight.

Launched in 2011, the Skycouch comprises three Economy seats that convert into a flat, flexible surface for rest, relaxation and play, giving parents greater freedom to choose how they fly long-haul.

Turkish deal for gategroup Gategroup and SunExpress have signed a deal for inflight catering and provisioning across the airline’s domestic and international network.

Gategroup will also act as the sole concessionaire of SunExpress’ food and beverage retail onboard programme. gategroup.com

New chef for Servair Chef Massimo Bottura has joined Servair’s Studio Culinaire. The Studio Culinaire brings Michelin-starred chefs and experts together with the common goal of raising the quality standards of onboard catering by applying fine food principles to passenger meals. servair.fr

The Skycouch Cuddle Belt, which was previously only certified to allow two adults or an adult and child travelling together to lie down on the Skycouch has also been updated to allow two children to use it, providing greater flexibility to families. A new infant pod also provides additional comfort and protection for the airline’s youngest Skycouch passengers. airnewzealand.co.uk

Rail options open up New onboard rail opportunities are set to emerge with tenders now out for new services across a large area of Norway and strong growth reported by Deutsche Bahn’s ICE services (up 37% in 2017). ONCF, in Morocco, also confirms it is on track to deliver Africa’s first highspeed line by autumn. irgc.info

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Functional + Beautiful You can have both – that’s the #SpiritOfSPIRIANT

Our premium experience designers create products that are in a class of their own, such as this modular shape from our six new ‘mix and match’ dining series.

Whether developing luxurious items using sustainable materials or customizing high-end products to meet limited budgets, we balance performance with inspiration so that you needn’t compromise. That’s the Spirit of SPIRIANT. www.spiriant.com

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Visit us at the LSG Group booth 1E20 (Hall A1)

3/22/18 05:28 PM

22 / industry update Top stories from across the industry

IFSA takes on European Union regulations IFSA’s International Airline Flight Group is to take on planned European Union (EU) regulations, set to increase the cost of airline passenger food and drink.

The EU has announced plans to put additional regulations in place that would effectively increase costs for airline passenger F&B without, IFSA believes, sufficient passenger benefit.

IFSA’s European office is addressing issues specific to Europe, while a passenger regulations alert has been issued to all IFSA’s global airlines and caterers following work on pre-clearance regulations into the U.S. for Europe, Asia, the Caribbean, South America and the Middle East. These regulations under U.S. Customs Border Protection (CBP) came into effect on April

1 and require retail facilities and catering services to take additional steps to ensure appropriate handling of plant and animal products from pre-clearance areas.

IFSA ceo, Joe Leader, said: “As the longstanding global association focused on the advancement of the airline onboard and catering industry, IFSA has actively represented the industry before legislative and regulatory groups, providing proindustry and passenger solutions to regulations, procedures and issues. With more than 700 million airline meals served on a yearly basis, it is imperative that IFSA boldly speaks on behalf of all companies involved to ensure the safety, security and quality of the service within the airline catering industry.” ifsa.aero

Rail catering potential set for growth The International Rail Catering Group (IRCG), the trade association for the rail catering industry worldwide, will have a strong presence at WTCE, representing a combined purchasing power of £2bn.

Now in its 53rd year, IRCG membership covers large contract caterers, rail operators with in-house catering, product suppliers and consultancy experts.

Its WTCE stand will provide a focal point

for those who want to learn more about rail catering. Chairman Roger Williams, says: “Consumer demand for catering onboard trains is growing, with millions of additional customers now using rail. A combination of best-selling branded products, local provenance and celebrity chefs is attracting customers, and increasing satisfaction and loyalty. Use of social media is also impacting how

Say cheese, to please onboard Cheese specialist Beemster has evolved its single-serving offer to create five cheese concepts for onboard service. The company has conducted research which it believes shows the cheese choice onboard isn’t merely an add-on, it can be a real crowd pleaser. Nearly 75% of those surveyed said they would have liked cheese. Only 18% actually got it.

The survey was conducted among Economy and Business passengers on seven airlines (including AA, Delta, BA and Air France) during both long and short haul flights. The new concepts being offered included the Beemster Bun, Beemster Combo, Beemster Tapas and Beemster Kids propositions. beemstercheese.com

operators receive customer feedback and helping harvest big-data about behaviour patterns and preferences. A focus on developing environmentally sustainable innovation is also important."

New high-speed railways and train investment is on-going worldwide as rail wins an increased share of volumes, and feedback shows strong potential for innovative catering on rail. ircg.info

Nando's set to get onboard En Route has forged a partnership with popular high street restaurant chain Nando's to offer a new range of branded Nando's products for onboard. The new offerings include sauces and savoury snacks, all with a peri peri twist and packaged to highlight the brand's famous chicken logo. en-route.com

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industry update / 23 Top stories from across the industry

New look for Aer Lingus uniforms Aer Lingus is to redesign its famous teal uniform, led by renowned Irish designer Louise Kennedy.

The newly-designed uniform will be revealed in spring 2019, the first change in 20 years, and will be worn by all frontline ground agents and cabin crew.

The current uniform was also designed by Louise Kennedy and makes history in that it has been the longestrunning Aer Lingus uniform – flying since 1998.

The re-design is part of programme of modernisation which has taken place online, at the airport and on board in the last three years under the new tagline: ‘Smart Flies’.

Aer Lingus carried out extensive feedback with staff across many departments within the airline to get their views on the current uniform and to discuss what needs the new uniform should address in today’s working environment. aerlingus.com

tasty.

trusted.

on trend.

Eco toy for Turkish Turkish Airlines is targeting the love and loyalty of its youngest passengers with the launch of a Captain Kangal character soft toy in its kids' kit.

A sustainable plush toy re-imagined from the Turkish Airlines’ original iconic children’s character is dressed in pilot jacket and goggle head gear. The eco-friendly kit, facilitated by FORMIA, is created from sustainable materials and packaged in a reusable canvas bag, designed to deliver an exciting and educational onboard experience while supporting sustainability concerns. formia.com

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24 / industry update Top stories from across the industry

SPiriant design celebrates success

Catering upgrade for BA

LSG Group’s inflight equipment solutions subsidiary SPIRIANT has won an iF Design award for its new Étagère premium dining ware concept.

The fine bone china set aims to create a holistic meal experience with both visual appeal and functionality, living up to SPIRIANT’s brand message: “Where inspiration meets performance.”

The fine bone china is thinner and more transparent than common porcelain, making it both elegant and lightweight for air travel. The design is modular and sleek, consisting of a serving plate, a smaller plate and bowl. It can be arranged in several constellations and stacked, making it versatile and interactive. It can also be used in a lounge or at the onboard bar.

The iF Design Awards is the largest design competition in the world, recognising excellence and quality in the products it recognises. spiriant.com

British Airways is rolling out a multi-million-pound investment in its World Traveller (long-haul Economy cabin) catering, introducing an expanded new menu and more snacking options.

The new menus will change every six months. Customers are welcomed with pretzels and a drink followed by a four-course meal such as a starter of couscous salad, followed by a main course of chicken casserole with an ale sauce, colcannon mash and seasonal vegetables. Dessert includes a Pots & Co salted caramel and chocolate mousse, followed by biscuits and cheese. The meal is accompanied by a bread roll and a bottle of Highland Spring water. On the shorter daylight long-haul flights fliers also receive a sandwich with a chocolate or Nutri-Grain bar. Longer daylight flights serve a hot meal, such as a pizza wrap or a regional option, with a pot of pasta, a brownie, drink and Graze movie-snack box. britishairways.com

Asian network

APOT Asia has appointed a new ceo, Jeremy Clark, and two new forum ambassadors. Salim Hazife, gm at Perth Inflight Catering, and Afdal Amir, vp corporate marketing for PT Aerofood Indonesia, will oversee the assoication's next annual conference and networking event in Perth (June 24-26). apot.asia

Free-from launch

A new special meals brand, Libero, launches this month aiming to give airlines fresh new choices for those with dietary requirements.The range is presented in a stylish box, fully sealed and with certified dietary credentials.

Read more on page 145. liberoda.co.uk

TRE³ launch for Newrest

Newrest has expanded its expertise beyond catering with the launch of a new retail, equipment and technology subsidary. Called TRE³ (TR for Travel Retail and E3 for Equipment, Entertainment & Experience), the new team is led by Pep Manich. Read more on page 149. tre3.eu

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industry update / 25 Top stories from across the industry

your perfect partners Luxury amenities added for Uzbekistan AK-Service has collaborated with Uzbekistan Airways to produce new luxury amenity kits for the airline’s Business passengers.

Designed for comfort and functionality, the kits are available in herringbone designer fabric with blue accents inspired by ‘The eternal beauty and power’ of Uzbek. The following series will focus on ethnic prints and fabrics.

The long-haul kits include a luxury lip balm and hand cream by Caudalie, a dental kit, an eye mask, slippers, ear plugs, a shoe horn, a comb and a pen. ak-service.ru

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With just one click

Alpha rebrands to dnata in Australia Eleven Alpha Flight Services units in Australia have been rebranded under the dnata Catering name.

The rebranding follows the acquisition of Alpha Flight Group in 2010 and is designed to give the Australian market greater leverage through the dnata parent company's global reach and reputation.

The rebranding process sees all the Alpha units designated as dnata catering going forward. The move is in line with dnata’s strategy of bringing all its global businesses under the ‘One dnata’ umbrella where possible.

Alpha’s Australian operation employs over 1,700 people and leads the market in providing onboard meals and retail services to 39 airline customers. dnata.com

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We are a privately-owned, customerfocused provider of excep8onal passenger meals and retail meals and snacks for the world’s premier airlines and retail brands. Flying Food Group (FFG) has earned accolades and long8me customer loyalty with reliable, responsive service and superb quality products, flight-byflight.

We go the extra meal mile

Global Culinary Exper<se

Flexible, Team-based structure

Priori<zing customer service

Producing what we promise

“FFG: catering excellence, 24/7”

On-8me, on budget, on top.

Visit us @ Stand # 3B80 www.flyingfood.com Untitled-2 Untitled-1 1

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Your guide to WTCE 2018

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Taste of Travel programme

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nboard Hospitality is delighted to be working with the World Travel Catering & Onboard Services Expo (WTCE) team again this year to pull together an exciting programme of lively and inspiring sessions at the Taste of Travel Theatre.

Over the full three days (April 10-13), the theatre will see celebrity and specialist chefs, innovators, experts and foodie pioneers take to the stage to provide culinary demonstrations and future-scoping insights.

Our former editor Jo Austin will be on hand throughout the event, moderating some fascinating and enlightening sessions on topics as diverse as superfoods and millennial trends, pioneering packaging and special dietary needs. There will be

insights into gastronomy on the railways and the Nordic flair of Icelandair, as well as opportunities to spot new talent and product. If you are looking to get your product onboard, check out the 'Ask an Expert' session and you'll be able to brainstorm ideas on how to get your idea noticed.

All sessions are free to attend, with fantastic food samples up for grabs as well as plenty of interactive discussion and inspirational ideas. The full Onboard Hospitality team will be based beside the Theatre on stand 2B10 and looks forward to seeing you there. The following pages offer you a preview of some of the people and products you can catch up with during your visit. We look forward to seeing you, hearing your ideas and discovering your products.

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Taste of Travel Theatre in association with Onboard Hospitality April 10-12, Hamburg

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nboard Hospitality is proud to once again work in association with the organisers of WTCE to bring ideas, innovation and inspiration to the Taste of Travel Theatre. Join us in Hall A2 every day for the following insightful and tasty sessions put together by Onboard Hospitality's former editor, Jo Austin.

DAY ONE: April 10

10.30: BEST BREAKFAST PITCH Five exhibitors tell us (in a quick fire pitch) why they think their breakfast product should go onboard.

JUDGES: James Strawbridge, Posh Pasty Company; Marc Warde, glutenfree restaurateur, and Roger Williams, International Rail Catering Group (IRCG) 11.30: THE NORDIC KITCHEN Master Chef Sturla Birgisson demonstrates how to design a culinary experience that reflects an entire nation, Iceland. Introduced by Iris Anna Groeneweg, Onboard Service Development, Icelandair 12.30-13.00: FRENCH Food sampling and networking 13.30: GASTRONOMY ON RAILS Chef Miroslav Kubec (creator of the modern catering concept and seasonal menus for Czech Railways) with Jan Vales and Martin Janura of JLV (one of Europe’s oldest catering companies), present

award-winning gastronomy developed using the Retigo combi oven specifically modified for railway catering.

Session supported by Retigo and JLV

14.30: TOP TEN INNOVATIONS Trends specialist, Raymond Kollau showcases global innovations in economy catering, galley spaces, inflight ancillaries, connected crews and brand collaborations.

15.15: DEBATE - SHOULD PASSENGERS EXPECT HEALTHY MEALS? MODERATOR: Lance Hayward of The Hayward Partnership EXPERT PANEL: Dr Rupy Aujla, the GP chef behind the 'Culinary Medicine' concept; Adele Wolstenhulme, md and founder of Inside Out Nutrition (UK) and Simon Hurley md of Olives et al.

THE DEBATE: To what extent should

airlines, rail and cruise operators be responsible for providing healthy meals and to what extent do passengers really want healthy eating onboard? Rupy will also be cooking up a few healthy recipes from his new cook book.

Session supported by Gastro Culinary Innovation and Heinemann-Scorpio

DAY TWO: April 11

10.30: JAMES MARTIN’S MENU Chef Jenny Greenhalgh reveals the secrets of James Martin’s All Day Menu as served on Virgin East Coast Rail.

Introduced by Beat Ehlers, CEO of RG. 11.30: CATERING FOR CHANGING LIFESTYLES – SPECIAL DIETS, ALLERGIES AND NUT-FREE MEALS CHEF: Steve Walpole, working with Royal Smilde and Ugo Foods gets creative in the kitchen using ‘on trend’ ingredients

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Food sampling

Programme details correct at time of going to press

and techniques. Introduced by Marc Warde, an airline consultant specialising in ‘free-from’ meals; chef; coeliac and gluten-free restaurateur.

Session supported by Royal Smilde

12.30 – 13.00 ITALIAN Food sampling and networking

creates a range of luxury desserts certain to add a ‘taste of occasion’ onboard.

16.15 FABULOUS PACKAGING Five exhibitors tell us (in a quick fire pitch) what makes their packaging stand out in terms of innovation, versality and/or design. Judged by industry experts Ariane van Mancius of Now/New/Next and Vassilios Georgakopoulos, Director Product Innovation & Concepts.

13.30 THE POWER OF THE MEDITERRANEAN DIET Chef Valentina Harris, author of over 40 books on Italian food, showcases the benefits of the Med diet at 30,000 feet using simple, good quality ingredients.

Session supported by Lorenzo Fasola Bologna and Castello Monte Vibiano

DAY THREE: April 12

14.30 HOW DO MILLENNIALS EAT? Ariane van Mancius of Now/New/Next guides us through the habits and hang ups of today's millennials - Generation Y – set to be the most critical group of consumers and driven by social media and an enthusiasm for sharing on Facebook, Pinterest and Instagram.

11.30 HOW TO BUILD A BRAND AND GET ONBOARD Alan Hayes of Alpha LSG debates with Robin Padgett, CEO DNATA Catering and Sheelagh Mahoney of Portfolio Partners the importance of brands, trends and ensuring a good buyer/supplier relationship. Sure to provide insights on how to get a product onboard.

15.15 SWEET LUXURY ON BOARD Chef Will Torrent, one of the UK’s leading pastry and chocolate experts and author of Afternoon Tea at Home,

10.30 - EMBRACING SUPERFOODS James Strawbridge of awardwinning Posh Pasty demonstrates how superfoods can be used in the development of new products in the hot savoury sector.

Session supported by the Bake Factory

13.30 DON’T WASTE IT! Gerard Bertholon, chief strategy officer of Cuisine Solutions and CREA ceo, gives a fascinating insight into creating nutritious and delicious food products from ignored and discarded food in the kitchen via extraction and cryoconcentration.

14.30 ASK AN EXPERT Your opportunity to chat with an expert: We invite highly experienced experts from the Onboard Hospitality Mentoring Nework to share their personal insight of the industry and share their top tips to those trying to navigate it. Whether you are an established player looking to pitch new products or a business new to the onboard sector come along, ask questions and take away some FREE EXPERT ADVICE (for more information on our mentors see page 174) •

12.30 – 13.00 AUSTRIAN Food sampling and networking

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Taste of Travel

Stars of the show We are proud to present the chefs and presenters joining us Tuesday to Thursday in Hall A2 for an exciting programme of chef demos and onboard insights. Moderated by Jo Austin DR RUPY AUJLA Rupy Aujla is the National Health Service General Practitioner who started The Doctor's Kitchen advising his patients on healthy eating, and went on to develop the concept of Culinary Medicine. His book The Doctor’s Kitchen is published by Harper Collins.

GERARD BERTHOLON Gerard Bertholon, chief strategy officer at Cuisine Solutions, is a French chef trained by three master chefs. He was named Maitre Cuisinier de France, one of the culinary world’s highest honours in 2012; Chevalier de l'Ordre du Mérite Agricole Academie du Cuisine in 2013 and inducted into the Académie Culinaire de France in 2014.

STURLA BIRGISSON Sturla Birgisson is one of Iceland’s most highly-respected chefs and has prepared gourmet meals for the President of Iceland at many public celebrations. He is a past-competitor, prize winner and current judge of Bocuse d’Or in France and he has recently designed an ambitious new menu for Icelandair’s Saga Class.

BEAT EHLERS Beat became ceo of RG (formerly Rail Gourmet) in 2017 following high profile roles in gategroup. Originally from Lucerne in Switzerland, he has worked in high-end hospitality and travel all his career. Trained as a chef and flight attendant he has had many operational and commercial roles.

JENNY GREENHALGH A chef with over 15 years of experience in travel, hotels, charities and Michelin-starred restaurants, Jenny currently leads new product development for rail catering specialist RG working with James Martin and Virgin Trains teams.

IRIS ANNA GROENEWEG Iris leads onboard service development at Icelandair and has spent her entire career working in inflight service She says: "The aviation industry is one of constant change, modification and advancement. My role has allowed me to express my love for food, wines, cooking, art and design to bring innovating changes in the total concept of the offerings on board.”

VALENTINA HARRIS Author of over 40 books on Italian food, Valentina is a celebrity chef who also works with food experts, scientists and medical professionals on an initiative called Food Values. She is co-founder of the London Chapter of Les Dames D’Escoffier, committed to strengthening the position of professional women in the industry.

ALAN HAYES Alan Hayes is the inflight retail & managed services director for Alpha LSG with over 15 years’ experience in retail, aviation and customer account management roles. He has worked in cabin crew management for First Choice Airways and retail range development for Thomson Airways.

LANCE HAYWARD Lance Hayward is the md and founder of The Hayward Partnership - a group of independent experts offering consultancy and interim management services to the travel catering and retail sector. He is also a non-executive director at Ireland Craft Beers, Gastro Culinary Innovation and HeinemannScorpio. He has over 30 years of airline catering and retail experience with a proven record in mergers, acquisitions, strategy, support and business development.

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SIMON HURLEY MD at Olives Et Al, a producer of healthy warm climate foods and snacks supplying the likes of M&S, Mitchel and Butlers, Fortnum and Mason and Alpha LSG. He has also run his own food and drink consultancy.

MARTIN JANURA With 20 years in marketing, Martin has been working for JLV since 2015, responsible for marketing management and focused on brand strategies.

RAYMOND KOLLAU Founder of market research agency AirlineTrends, which monitors the global aviation industry for product and service innovations launched by airlines in response to consumer behaviour.

MIROSLAV KUBEC President of the Association of Chefs of the Czech Republic, Miroslav has created menus for Czech Airlines as well as Rail.

SHEELAGH MAHONEY Head of commercial strategy for Portfolio Partners, sourcing and supply specialists for onboard food and beverage. She has over 25 years’ experience of working in the travel and hospitality world, having been part of senior management teams at Cathay Pacific; Eurostar and EasyJet.

ROBIN PADGETT Heads up dnata's catering division – a global caterer operating from 63 locations around the world, in 13 countries.

Originally trained as an economist, Robin has 23 years of experience in aviation.

JAMES STRAWBRIDGE James runs the Posh Pasty Co. producing gourmet pasties using Cornish ingredients. He has written a number of books and made numerous TV appearances. He also works as development chef at The Bake Factory.

WILL TORRENT Award-winnning pastry chef, chocolatier, author and presenter, Will began his career after a week with Heston Blumenthal at the age of 16. He has also worked with Gary Rhodes, Jamie Oliver and Yolande Stanley CBE.

JAN VALES Jan initiated Czech Railway’s successful catering concept: New Gastronomy and under his leadership the catering services have gone through continuous innovation, winning the rail industry’s Most Innovative Caterer prize several times.

ARIANE VAN MANCIUS Ariane’s agency NowNewNext focuses on food, beverage, packaging and hospitality giving advice and creating award-winning innovations in retail, airline, mortor and food services.

STEVE WALPOLE Steve has a long career in airline catering including time with Gate Gourmet, developing menus for British Airways First, Business and World Traveller. He now heads up Steve Walpole Ltd working with a range of clients including Royal Smilde, Ugo and Fresh Montgomery.

MARC WARDE A restaurateur and culinary consultant, Marc runs gluten-free restaurant group, Niche, in London and owns a special meals manufacturing business. He has worked in the onboard sector for many years advising the likes of Alpha LSG.

ROGER WILLIAMS Roger has 40 years' hospitality experience first with British Transport Hotels and Intercity, then with for RG and Avecra (Finland). He is the Royal Warrant holder for Royal Train services in the UK and has managed and implemented major catering contracts with all the main UK and Ireland rail companies. He is chair of the International Rail Catering Group (IRCG) and runs his own consultancy.

ADELE WOLSTENHULME Adele is the founder and owner of Inside Out Nutrition and spinoff brand, Profit from Your Health. A fully qualified health professional nutrition consultant, she advises corporate clients on the value of building a health conscious business. She has also worked in travel-retail and co-founded a global consumer research company. •

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Untitled-3 1

15/06/2017 14:44

YOU AT SEE

LASAGNE

WTCE

BOOTH NUMBER

Avaible: Lasagne Alla Bolognese, Soy Bean Lasagne, Vegetables Lasagne

1E60

ITALIAN GOURMET SELECTION LIFE # ITALY

Feeling at Home On Board

www.mvfood.it food@montevibiano.it

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it is time to promote our common interests for the customers' greater good WTCE 2018 will see the new Airline Catering Association (ACA) meet to set its priorities and flesh out its vision. President Erdmann Rauer, explains its early ambitions

w

TCE is the obvious place for us to meet. The event has grown, with our support, to become an important annual platform where all stakeholders have the opportunity to gather and create excitement around the launch of new products and services.

It has become the natural date in the calendar that we all work towards and helps give some structure to our global industry's activity. As with attendance of the show, the new ACA brings together the five leading airline catering companies (dnata, DO & CO, gategroup, LSG Group and Newrest), along with many smaller entrepreneurs, and gives us a chance to share and develop a vision for our industry.

The launch of this association is all about providing leadership. Yes, the founder members are all competitors

and that wonâ&#x20AC;&#x2122;t change but we have to learn to work together on some levels as an industry. It is in no way contradictory for competitors to come together for the greater good of our customers, many other industries do just that and I am confident we can too.

Forging a vision The ACA will represent and promote our common interests on food, health and safety issues, environmental concerns and taxation affairs, and it will monitor and support regulatory initiatives at the global, European and national levels.

It is open to all companies with sizeable international airline catering activities but there will be a membership threshold of around 500 million EUR in global revenue. We will keep under review how we can add new members both from airline-owned catering

operations and associated industries covering tableware and amenities and the like. ACA's global aspirations mean we also expect to work closely with other established organisations such as IFSA. The founding member companies combined employ almost 130,000 employees, achieve an annual turnover of 9.9 billion EUR and deliver about 4.7 million meals per day. We have a responsibility to leverage the combined know-how of these companies and our industry as a whole to foster the quality, safety and reliability of our services and products for our airline customers and the passengers.

The association is a joint investment with a vision to do something for the industry, to give it shape, help it develop and become more efficient and clearer in the way it operates. â&#x20AC;˘

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Attention seekers...

As buyers and suppliers gather at WTCE Hamburg, Jessica Pook previews products and innovations standing by to grab the attention...

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Don't miss new product ideas & advice at Taste of Travel, beside stand 2B10 1. Mr Leeâ&#x20AC;&#x2122;s Noodles STAND: 1E51

Instant cup noodles are making a strong move into the onboard market. These are made using quality freeze-dried ingredients and come in six flavours: Hong Kong street beef, dragon fire mushrooms, warrior fighting shrimp, Penang chicken, tai chi chicken and Shaolin monk vegetables. All products are coeliac certified, gluten-free and low sugar. mrleesnoodles.com

2. The Barista Cup STAND: 1G50

Coined as a 'coffee machine in a cup', The Barista Cup uses a patent pending

system in its base which traps coffee grounds as they brew to ensure they never turn the coffee bitter. Immediately drinkable like instant coffee but with a brewed coffee taste. The cup's lid has a super-fine filter to safeguard a smooth taste without grit. freshorize.com

3. Coolike STAND: 1D78

Showcasing cotton refreshment towels described as 'a shower in a pocket'. The towels are made from natural cotton and use a revitalising skin-friendly formula without alcohol. They come in 10 different

fragrances including: lemon, coconut, deep ocean, nature and sport. Various sachet sizes are available. coolike.de

4. DFMi STAND: 4F40

Commemorating its 30th anniversary this year, DFMi's newest partners include the award-winning Tasty Fruit & Oat Bar popular for its lack of artificial additives and cane sugar. It is vegan-friendly and gluten free and comes in six fruity flavours. DFMi will host its VIP customers to a morning cafe and happy hour during WTCE and is running a retro marketing campaign to reflects its history. dfminc.biz

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5. A Lâ&#x20AC;&#x2122;OLIVIER STAND: 4E40

This leader in the supply of miniature oils and vinaigrettes presents a collection specifially tailored for on-the-move catering. It will showcase olive oils, infused olive oils, French dressings, fruit vinegars and fruit dressings. The infused oils are made using fresh plants, mushrooms, fruit and spices, giving a Mediterranean character to dishes; while its extra virgin olive oil and balsamic vinegar dressings are convenient for onboard seasoning and salads. All products are available in miniature (20ml & 30ml) bottles. alolivier.com

6. BitesWeLove STAND: 1F91

BitesWeLove creates healthy, nutritious snacks in both sweet and savoury combinations. The five flavours include ingredients such as dry-roasted tamari almonds, salted chickpeas, dried mango, and dark chocolate buttons. All snacks are vegan, lactose-free and natural. They are offered in 35g portions for on-the-go with biodegradeable bioplastic packaging. biteswelove.nl

7. Buzz STAND: 4D50

Buzz will showcase innovative products across luxury amenity, textiles,

sleepwear, meal serviceware, audio, kids and tech. It has worked with Delta and TUMI to create a world-first personalised amenity kit and collaborated with Alessi to bring its iconic looks to onboard service (pictured). buzzproducts.com

8. Aire Inflight STAND: 1G69

Based in the Middle East, Aire Inflight supplies disposables, rotables, comfort and hygiene products across premium and Economy cabins. Its logistics team currently supplies over 120 inflight products to around 25 airlines worldwide including baby kits. aireinflight.com

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9. WK Thomas

Looking for the Onboard Hospitality team? Find us beside the Taste of Travel Theate Stand 2B10

STAND: 1D30

Launching at WCTE is the cornstarch spreader. Developed by WKT's in-house design studio, the spreader is made from a sustainable corn-starch based biopolymer, which is 100% biodegradable, and is available in vibrant colours to lift the presentation of food. It is a costeffective yet elegant piece for easy cutting and spreading. Weighing only 3g, the spreader is 68% carbon neutral and designed to directly reduce plastic going to landfill, making it worth a look for those seeking environmentallyconscious products. wkthomas.com

10. Galileo Watermark

STAND: 4C60

Following a successful first year as the newly-merged Galileo Watermark, the company will showcase a number of new product developments including its first to market OCN cosmetics line, made with ocean recycled plastic; and a number of new brand partnerships. As part of GW's drive to invest in innovative, industry-leading initiatives, it will also offer visitors to the stand an opportunity to experience future air travel via a completely immersive virtual reality experience. By strapping on a VR headset, visitors will be transported to a bespoke cabin experience where they will be able

to interact with GW products and delve into the potential of VR as a potent design, marketing and presentation tool. If youâ&#x20AC;&#x2122;d like to know more about GW's vision for the future, pop by and see what it could mean for passengers. galileowatermark.com

11. Malton Inflight STAND: 3C56

Malton Inflight returns to Hamburg in 2018 to once again display its range of award-winning onboard products including the Ministro serving flask (which keeps beverages hotter for longer), AirGenie and Oceanware china. maltoninflight.com

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12. Novo Food STAND: 1D70

Novo Food provides portioned IQF premium cheeses for airlines, cruises and the foodservice industry. It also specialises in halal and buy-on-board airline solutions. novo-food.biz

13. LSG Group

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14. Phizz STAND: 3C64

Phizz is an effervescent tablet focused on wellbeing. It combines a hydration mixture, electrolytes, vitamins and minerals into one formula that is ideal for frequent flyers.

A science-led product with a premium lifestyle brand, it supplies airlines, private charters, cabin crew and top sports clubs around the world. phizz.co

STAND: 1D20, 1E20

LSG Group will showcase its four onboard specialisms covering the entire passenger journey through its brands LSG Sky Chefs, Retail inMotion, Packaged Products and SPIRIANT. Teams from each will be on the stand to demonstrate their expertise and innovations, and showcase their products, IT solutions and onboard case studies. lsgskychefs.com

15. Beemster Cheese STAND: 3C90

Beemster is more than a cheese: itâ&#x20AC;&#x2122;s a place and a flavour too. Tucked into the countryside of north Holland, the Beemster cows are renowned for producing the richest and creamiest milk, which master cheesemakers then use to handcraft award-winning cheeses. beemstercheese.com

Food Fashion Visit us at WTCE Hamburg 2018

10.- 12. April 2018, Hall A â&#x20AC;&#x201C; Stand 4D40

W W W. F R A N K E N B E R G . C O M

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16. RMT Global Partners STAND: 1D70

RMT specialises in problem solving products as with its Inflight Tidy Kit, a first line cleaning/sanitation tool for cabin crew consisting of a carry-all bag, mop that securely grips cleaning/disinfectant wipes, metal tongs and a dustpan with sweeper. It has also developed a range of PC glasses and bowls that look and feel like glass. rmtglobalpartners.com

17. D&F Marketing STAND: 1D70

D&F Marketing has added two new snacks to its portfolio: heatable single-wrapped

American chocolate cookies and a buildyour-favourite tapas or cheese box with over 75 options to choose from. Its focus is on providing great choices and onboard comfort. Dfmarketing.de

18. En Route International STAND: 1F30

En Route specialises in complete end-toend design, development and delivery services of perfectly tailored onboard food and service solutions. The company can customise products, design and logistics and guarantees exceptional quality and service that works consistently across any network. en-route.com

19. SKYPRO STAND: 1G40

SKYPRO specialises in designing functional airline uniforms. The team is focused on using fabrics that ensure the wellbeing and comfort of airline professionals, as well as offering durability and the resistance needed for long-term use. The uniform pieces are developed with careful attention to the technical details of the design so they can be easily altered if need be or tailored to the unique specifications of the airline or each crew member. wearskypro.com

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20. CLIP STAND: 1B80

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caters to airline needs with rolls designed to meet limited space and products that stay soft for longer in the aircraft. It supplies pre-wrapped ready-to-eat baked goods. lantmannen-unibake.com

CLIP's vision is to create beautiful and smart solutions for the best onboard experience by working cohesively with airline clients, brand partners 22. Castello Monte Vibiano and designers. Creator of Veccio/ MV Food the Hayward and Hopper The New Exhibitor STAND: 1E60 amenity kits for JetBlue Villages now Inspired by the owner Mint and the SWISS Bento comprise four zones Lorenzo Fasola Bologna Box, it is a full service dedicated to firstand his passion for provider supplying food time exhibitors the region and healthy service equipment and across Halls A1-A4 lifestyles, the Monte Vibiano passenger comfort items.

Group has become a leading cliponboard.com airline supplier. Surrounded by 21. Lantmännen Unibake the beautiful hills of Umbria (the green STAND: 4F40 heart of Italy), the group has expanded Lantmännen Unibake is a leading supplier its activities from the production of extra of high quality bakery products with 36 virgin olive oil to wines, food and beauty bakeries in 18 countries. The company products. montevibiano.it

Food Passion Visit us at WTCE Hamburg 2018

10.- 12. April 2018, Hall A – Stand 4D40

by W W W. F R A N K E N B E R G . C O M

WTCE Product Preview.indd 39

3/22/18 03:17 PM

www.bayart-innovations.com Untitled-1 1 Preview.indd 40 WTCE Product

12/03/2018 16:32 3/22/18 03:17 PM

18 16:32

WTCE PREVIEW: NEW PRODUCTS / 41

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25

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27

23. John Horsfall & Sons STAND: 1F81

Offering an extensive range of inflight textiles - blankets, mattresses, duvet sets and linens designed to create style and identity onboard. The company offers individual items and complementary suites of products to bring cabins to life. It offers a comprehensive service to airlines with an in-house design team and sampling facility (UK), and factories in China and India. johnhorsfall.com

seafood products created to international standards IFS and halal.

Die-raeucherei.com

25. Eurosnack STAND: 1A85

Established for 75 years, this Italian brand will launch a new organic range specifically targeting airlines. It has BRC and IFS certifications and some halal and vegan options. fornodamiani.it

26. Formia 24. Die Räucherei STAND: 1D70

Die Räucherei offers flexibility and innovation in exclusive handmade

STAND: 1E50

FORMIA offers a full range of quality amenity kits, cosmetics and comfort items as well as tailor-made inflight service

concepts. FORMIA’s partnership with luxury brands focuses on identifying the most profitable strategic fit, providing the brand more visibility and impact and consequently adding value to the airline’s proposition. formia.com

27. BestPartner Food STAND: 1G20

Supplying frozen and ambient snacks, appetisers, meals, bakery products, premium desserts and beverages to airlines, railways and catering kitchens worldwide. Includes both Economy and Business grade savoury and sweet products and premium beverages. (BRC/ IFS). bestpartner.nl

onboardhospitality.com

WTCE Product Preview.indd 41

31/05/2018 10:13

42 / WTCE PREVIEW: NEW PRODUCTS

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while Revive invigorates prior to arrival. The range is designed to balance, harmonise and promote wellbeing. freshorize.com

producing award-winning gourmet desserts for onboard and foodservice industries. ilyobriens.ie

30. Frankenberg

32. BOTTEGA

31

28. Linstol STAND: 4E30

Since 1993, Linstol has specialised in complete product customisation while providing attractive cost/quality combinations for cabin essentials such as amenity kits, comfort products, disposables and headsets. It also offers inventory management, forecasting and complete concept solutions. linstol.com

29. XÉN

STAND: 4D40

Featuring a growing range of beverages including prosecco, spumante, limoncinco, gin and miniatures in gift packs. bottegaveneta.com

31. Lily O'Brien's

Bayart's in-house creative team designs and develops bespoke inflight items in partnership with airlines. bayart-innovations.com •

STAND: 1G50

The XÉN Relax and Revive wellbeing range includes expertly formulated products designed to soothe and refresh passengers inflight. Relax products can aid relaxation

STAND: 4C35

Showcasing its bespoke range of frozen products for the airline industry, the team will offer visitors the chance to experience its finest tailored cuisine and discuss its advances in healthy and natural products. frankenberg.com

33. Bayart Innovations STAND: 4E100

STAND: 1D11

This chocolate specialist continues to innovate on products for airline customers, onboardhospitality.com

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wtce preview / 45

ifsa membership is Becoming a key seal of approval IFSA will be at WTCE to up its profile and build its worldwide membership of caterers and suppliers, ceo Joe Leader explains why

I

FSA has a global commitment to advancing inflight food, beverage and onboard services worldwide and our partnership with WTCE and the new Passenger Technology Solutions event underlines this.

We’ll use the events to conduct strategic meetings and a government affairs review and believe that by having a stronger presence at WTCE, the association will be able to better serve its airline, caterer and supplier members as we continue to expand our international base.

Since IFSA and APEX combined, we are better able to support our members, as together we have a real breadth of airline passenger experience and a depth of inflight service knowledge.

Under the umbrella of APEX, IFSA's reach is broadened to cover every major airline in the world and, in turn, IFSA brings a strong government affairs arm and an industry-building scholarship foundation

to the world of APEX. Having the two act in a singular, aligned motion will clearly advance the airline industry more rapidly.

The year ahead IFSA’s primary focus in 2018 revolves around its international governmental activities and growth. We are conducting the growth process carefully, providing each new airline with a mentor to help them fully leverage the advantages of connecting with IFSA. We expect to grow our supplier membership at a faster rate as businesses increasingly recognise the value of IFSA membership. Our World Food Safety Guidelines, for example, serve as a comprehensive resource for those working to meet and exceed

food safety standards. We believe IFSA membership will increasingly be seen as a key industry seal of approval.

IFSA has also doubled down on government regulations that could unfairly increase costs to passengers.

The association recently sent a global members alert about new EU regulations that would negatively affect airlines, suppliers and ultimately passengers. And in the US, we are working with the FDA to modify proposed regulations for airline food labelling which would unnecessarily cost the industry $136.8 million (according to our economic analysis) without any benefit. At the same time we will proactively engage with governments and support any changes which have real merit and genuine benefit. •

onboardhospitality.com

In convo Joe Leader.indd 45

3/19/18 04:47 PM

Untitled-2 1 AK Service-Advertorial.indd 125

12/02/2018 14/03/2018 16:55 19:09

18 16:55

SPONSORED SPOTLIGHT

Apps with altitude

Come and see everything in our booth 4E73 at WTCE 2018

Mobile technologies are now an integral part of every-day life so no wonder they are making their mark on the amenity kit's market too. Here Aleksander Ferents, ceo of AK-Service, looks ahead to how AR and VR technologies are opening new opportunities to suit all budgets Virtual reality (VR) and augmented reality (AR) technologies are increasingly opening the way to innovative amenity kits for both adults and children, adding interest and excitement to the passenger offer.

So says Alesksander Ferents, based in Russia, where new technologies have been developing at great speed with even the new Russian banknotes issued with AR features.

"Mobile applications for amenity kits are already available for those who want to create contemporary, cutting-edge passenger experiences. Increasingly this is

a must-have for the industry", he says.

His company has already adapted standard sticker games so that once stickers are placed, kids can use an AR mobile app to watch the characters become animated. "AR adds an effective educational element to games, using interactive methods used in teaching for a long time. Such apps mean games become both fun and educational."

AR can also be used effectively as a marketing tool, he insists, filling consumers with wonder, exciting them, and adding that key 'wow' factor. For the user, the experience is simple: they just point their mobile device's camera at an object and watch as text descriptions, photos or videos appear on screen.

For VR apps passengers need special glasses and AK-Services believes the solution here is special cardboard models which are cost effective and can fit

into amenity kits easily.

"We believe that by working closely with our travel brand partners on VR and AR apps, we can introduce a whole new world of special effects for passengers where they view anything from The Hermitage in St. Petersburg to the Eiffel Tower in Paris or the snow-capped Alps, all from the comfort of their aircraft seat.

onboardhospitality.com

AK Service-Advertorial.indd 126

14/03/2018 19:10

Hall A2

48 / wtce preview: Your guide to the stands

Hall A2 2C21

2D20

2C31

2C23

2C39

Theatre 2C10 &

Taste of Travel Networking Area Theatre 2C10 & Networking Area

2C22 2C24 2C26 2C28 2C27 2C20 2B21

2B39

2B29

2B22

Hub

2C48

2B41

2B49

2C22 2C24 2C26 2C28 2C27 2C20

2B24

2B12

PTS57

2C60

PTS54

2B21

2A23

2A33

2B61

PTS PTS60 Seminar

2B40

2B23

2A51

2B48

2C30 2A61

2A20

2A26

2A28

2A30

2A34

PTS10 PTS12

2B39

2B22

2B41

2B24

2B34

2B40

2A23

2A33

2A49

2A20

1A98

1A96

2A26

1A85

1A81

2A28

2A30

1A95

1A93

1A91

1B96

1B92

1B90

1A84

1B91

1C94

1C81 2C21

2C30

1A96 2B29

2B23

2B20

1E100 1E98 1E96 1E94 1E92 1E90

1B100

2B22

2A21

1A95

1A85

2B39

2B24

2B41

2B49

2B40

2A33

1A91

PTS57

2C60

PTS54

1A81

1A70

2B61

PTS33

1B92

1B90 2A28

2A26

2A30

2A34

1F80

2A51

2B48

2A61

2B66 2B67 2B68

1A84

1B99

1F95

1B95

1B93 1G84

1F91

1G94

1C98

1G95

1G90

1C96

1G80

1C94

1F71

PTS52 PTS51

PTS49 PTS48

PTS35 PTS36

PTS38 PTS39

1A60

PTS41

PTS42

PTS44

1G89

1G69

1A50 1D11

1G55

1G59

1A98

1D104

1A96

1G30

1B60

1A81

1A70

1A95

1A93

1A91

1B96

1B92

1B90

1D100

1G29

1A50

1B70

1A60

1A41

1A53

1A61

1B80

1B99

1B95

1C98

1C96

1B93

1B91

1C94

1A30

1G11

1A20

1E80

1E50

3C50

3C56

3C54

1E100 1D901E98 1E96 1E94 1E92 1E90

1C81

A1 New Exhibitor Village 1D80

1D104

3C57 3B59

3C55

3C62 3C60

3A41

3A49

3B48

3A65

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56

3A59 3B60

4E50

3B70

4E40 3A71

A3 New Exhibitor Village

3B40

Atrium & Seating 4E41 4E39

4E21

4E51 4F40

Up To Aircraft Interiors Expo

4F41

4F43

4F45

4F51

4F55

4F59

1D10

4A50

4A30 4A34 4A38 4A42 4A44 4A46

Cafe

1

Atrium & Seating 4A40

4B43 4A45

4A31

1D11

4B

4B30 4B34 4B38 4B40 4B44 4B46

4C42

4C20

Focus on World Travel Retail

1E20

4B31

Seating

4C30

4C50

4C40 4C35

1D30

1D50

1D70

1D20

1D10 4D20

Cafe

1E110

1F80

1F90

1E102

1E80

1D103 1D101 1D99 1D97 1D95 1D93

1F70

1E70

1E60

1F60

1E51

1F40

1E50

Atrium & Seating

1G50

1F30

1F10

1E10

4D15

4E50

4E10

4E20

4E30

Spotlight on

4E18

1E100 1E98 1E96 1E94 1E92 1E90

1F99

1F95

1F91

1G94

1G90

1G84

1F80

1F90

1G98

1F70

1F811F60

1G80

1F61

1E51

1F71

1F40

1G60

1F30

1F10

1G64

1G50

1G40

1F99

1F95

1G84

1F91

1G98

1G99

1G94

1G95

1G80

1G90

1G89

1F71

1G60

1G81

1G64

1G69

1G40

1G30

1G61

1G20

1G89

1G81

1G69

Hall A1A1 Hall WTCE Floorplan Listings.indd 48

1G61

1G59

1G55

1G51

1G29

1G25

1G51

1G11

5

1G10 4E11

1G29

Up To Exhibitor Lounge

4

1G25

Central Entrance

4E51

4

4F40

4F41

4F43

4F45

4F51

4F55

4F59

Registration

Up To Aircraft Interiors Expo

Registration

onboardhospitality.com

1G11

4E41

4E39

4E21

Up To Exhibitor Lounge

5

1G10

1G55

1G59

1G104

1G95

1G20

Travel Apparel

1F61 1F81

4E01 Seating

1G30 Spotlight on

1F104

3

1F108

1G100

1F100

4E40

Travel Apparel

A1 New Exhibitor Village 1E110

4D40

Cafe

1D11

1E20

1D91

1D105

4D30

1D78

1D100

1D108

1G99

3B55

4E30

Seating

1D20

3C64

3C59

1E10

1C108

1G100

3C51

1C79

1C100

1G104

4D40 3C49

3A28

4

1B01

1E60

3C40

1B01

1D91

1D105

3B20

1B20

5

Atrium & Seating

1B20

1E70

3B19

3A21

3A18

1B10

1B40

1B60

4D30

3C20 Seating

4E20

4E11

Central Entrance

1A19 1A41

1B50

1C70

1C90

1D103 1D101 1D99 1D97 1D95 1D93

4C50

4C40 4C35

1B10

1D30

1A10

1B30

4B

4B31

4C30

3A30

Spotlight on

Up To Exhibitor Lounge

1D50 1A38

4A40

4C42

Focus on World Travel Retail

3C29

3B18

1B40

1G10

1G25

1A51

1A63 1C80

1F108

3A71

4A50

4B43 4A45

4A31

3C58

3C10 4D15

4E18

Travel 1B30 Apparel

1B31

1C74

1C101

1F104

3B70

4B30 4B34 4B38 4B40 4B44 4B46

1A19

1D78

1E102

1A10

Registration

1D80

1A84

1A20

4E01 Seating

1G20

1D70 1A85

1A30

1A51 1F10

1B50 1G40

1B101

1E108

3A59 3B60

A3 New Exhibitor Village

4C20

4E10

1C81

1A100

1F100

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56

Cafe

3A19

1F30

1G51

1C108

1A101

Atrium & Seating

1B31

1C79

1D90

1A38

Tech Hub

1A53

1A63

1G60 1C70

1G64

1G61

PTS43

1E10

PTS10 PTS12

1F40

1F61

1C80

1C90

Hall A1

1E104

3A65

3B40

4A30 4A34 4A38 4A42 4A44 4A46

4D20

PTS45

1E51

1F60

1B91

1G81

1C100

1E108

3B48

3C62 3C60

Tech Hub

3C18

PTS46

1G104

1E104

3A49

3C55

3A28

PTS67

Theatre

1A61

1B80

1C74

2A36

1F70

1F81

1D108

3B20

3C57 3B59

3A30

3A18

PTS10 PTS12

Passenger Technology Solutions

1E50

1G50

1B100

3A21

3B55

1D10

PTS PTS60 Seminar

1E20

A2 New Exhibitor Village

1F104

1G99

3A41

3B19

3A19

3C64

3C59

1B01

1D20

2C61

2A49

1B70

1F90

1G98

3B18

3C56

3C54

Seating

Cafe

Hub

1F100

1C101

PTS42

Passenger Technology Solutions

3C50

PTS43

Atrium & Seating

1B20

1D30

Business

2C48

1E60 2B34

2A23

1A93

1B96 2A20

1E110

1B30

2B30

A1 New2A10Exhibitor Village

1G100

PTS41

3C29

PTS44

1B10

1B40

2C42

1E70

2B12

1F99

2B66 2B67 2B68

1A19

2C40

2C38

1E80

1D91

1D105

1F108

PTS38 PTS39

PTS45

1A10

Meeting 2C50

2C25

1A98

2B21

1D103 1D101 1D99 1D97 1D95 1D93 2B10

1B101

2A61

1A41

1D78

2C20

1A101

1A100

PTS35 PTS36

PTS46

Meet the Onboard Hospitality team at WTCE 2018 Stand 2B10

2C39

2C22 2C24 2C26 2C28 2C27

1E102

1A20

1A51

1D50

1D70

2C31

2C23

1D80

Taste of Travel Theatre 2C10 & 1D100 Networking Area

1A53

1B60

1C79

2D20

1A30

1B50

1C70

1C90

1D90

1A38

1A63

1C108

1E108

1A61

1B80

1C80

1C100

PTS33

PTS49 PTS48

WTCE floorplan

2A40

1C96

2B61

2A51

3C51

2A36

1A60

1C74

Hall A2

1E104

2B49 Tech Hub

2B48

3C49

1B31

1B70

1B93

2A34

1A50

1A70

1A100

1C98

3C10

PTS52 PTS51

3

1A101

1B95

PTS54

3C40

2A40

2A10

1B99

2C60

PTS42

2C48

3C20 Seating

3C58

Hub

PTS41

PTS673C18

Theatre

2B30 2A21

1D108

PTS38 PTS39

PTS57

A2 New Exhibitor Village

2B12

1B100

Meeting 2C50

2C61

PTS43

2A36

2B20

1D104

PTS35 PTS36

2A40

2B10

1C101

PTS49 PTS48

2A49

2A10

1B101

PTS52 PTS51

PTS44

PTS45

Passenger Technology Solutions

2B66 2B67 2B68

2B29

Business PTS46

2C42

PTS PTS60 Seminar

PTS67

Theatre 2C40

PTS33

2C38 A2 New Exhibitor Village

2C25

2B34

2B30

2A21

2C42

2C61

2C39

Meeting 2C50

2C30

2B10

2B20

Business

2C31

2C23

2C38

2C25

2B23

2C40

2C21

2D20

Taste of Travel

1

Central Entrance 3/21/18 04:10 PM

wtce preview: Your guide the stands / 49

Hall A3 Hall A3 Hall A3

*Correct at time of printing

2C61

PTS PTS60 Seminar

PTS57

3C75

PTS54

2B61

PTS33

ge

PTS52 PTS51

PTS49 PTS48

PTS35 PTS36

PTS38 PTS39

PTS46

PTS45

PTS41

PTS42

PTS44

3C20 Seating

3C18

3C20 Seating

3C18 2C60

VIP BuyersLounge Lounge VIP Buyers 3C75

PTS67

Theatre

3C40

3C40

3C58

3C10

3C29

3C50

3C56

3C54

3C58

3C10

PTS10 PTS12

3C51

3C51

PTS43

Passenger Technology Solutions

2B68

3C49

3C49

3C29

3C50

Tech Hub

3C56

3C54 3B18

3C20 Seating

3C18

3A19

3B19

3C64

3C59

3B55

3A41

3A49

3B48

3C64

3C59

3B20

3B59

3C57 3B59

3C62

3C55

3A59 3B60

3C49

3C78

3B71

3B79

3B71 3A71 3B70

3B18

3A19

3A21

3B19

3A41

3A49

3C10 3B20

3C29 3B40

3A18

3B48

3B80

3C51

3A59 3B60

3A28

3C58

3C50

3C54

3B70

3A71

3B74

3C57

3A75

3A28

3B18

3A21

3C70

3C78

3A64 3B71

3B79

3C62

3C56

3C64 3B55 3B59 A3 New Exhibitor Village 3C59

3C55

3C60

3A80

3A41

3B20

3A49

3B48

3A65

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56

3A59 3B60

3B70

3A71

1A38

1A30

1A20

3A75

Meeting 2C50

PTS PTS60 Seminar

PTS57

3B80

Hub

2C60

PTS54

2B61

PTS33

1B30 hibitor Village

1A19 PTS52 PTS51

PTS49 PTS48

PTS35 PTS36

PTS38 PTS39

1B10

PTS46

PTS45

PTS41

PTS42

PTS44

3C20 Seating

3A21

3B20

Atrium & Seating

4E20

Cafe

1B10

1B01

Cafe

Central Entrance

4A80 4D100

4B100

4D85

4B80

4E80

4B100

4C42

A4 New Exhibitor Village

4C50

4C40

4C70

4E70

4C65

4C60

4E61

4F60

4A30 4A34 4A38 4A42 4A44 4A46

4B80

4E93 4C70

4E73

4C60

4E83 4F94

4F74 4A58

4A50

4A60 4F84

4A68

4F86

4E100

4A80

4D30

4D50 4F55

4F51

4D90

4F59

4F71

4B43 4A45

4D40

4D80 4F89 4B100

4D90

Hall A4

4B80

4C70

4D70

4C60

4C50

4E40

Cafe

4D30

4E20

4E42

4E52 4D50

4E50

4D40

4D80

4D75

4D85

4E70

4E80 4D75 4D70

4D100

A4 New Exhibitor Village

4E20

4E21

4E39

4E40

4F60

4E41

4E39

4E21 4F41

4E42

4F51

4F60

4F59

4F71

4F40

4F73

A44E83 New4E70 Exhibitor4E80 Village 4E934E100

4E93

4E61

4E73

4F74

4E51 4F55

4D100

4F94

4E51

4F45

4E80

4D85

4E73 4F84 4F86 Exhibitor 4E83 Village A4 New

4F74

4E39

4E21

4F43

4E73

4E61

4E41

4F40 4E11

Travel Apparel

4D100

4E93

4E61

4E51 4F40

4E01 Seating

4E30

4E41

4D75

4E52

4E50

4E10

4E70

4E42

4E40

Spotlight on

4D90

4D85

4D80

4E30

4D15

5

4F85

4C65

4B55

4E52

4E18

4E11

4F81

4E30 4D20

1

1F10

4D70 4F79

4C42

4C40 4C35

4E20

4E11

4F75

Focus on World Travel Retail 4D50 4C30

4D15

4E10

4F73

4A40

4B31

4E18

4F75

4F60

4F79

4F74

4F94

4E83 4F84

4F81 4F84

4E100

4F86

4F85

4F94 4F89

4E100

4F86

5

1G10

4F41

4

1G11

4F45

4E50

Atrium & Seating

4E01 Seating

1G20

4D40 4F43

4F41

Central Central Entrance Entrance

4F45 4F41

4

Up To Up To Exhibitor Aircraft Lounge Interiors Registration Up To Expo Aircraft Interiors Expo

4F43

4F43

4F45

4F55

4F59 4F51

4F71 4F55

4F59

4F73 4F71

4F75 4F73

4F75

4F79 4F79

4F81 4F81

4F85 4F85

4F89

4F89

Hall HallA4 A4 Hall A4

Up To Aircraft Interiors Expo

Central Entrance

4F51

3

Registration

4D90

4D80

4A68

4D75

4E51

4F40

3

4E18

Spotlight on

1G25

3A81

4A60

4E42

4B55

4B31

4C30

4D15

1E10

1G29

3B100

3B90

4A80 3A80

4E40

4A31

4E01 Seating

1E50

Up To Exhibitor Lounge

4A68 4D70

4A40

4B43 4A45

4B30 4B34 4B38 4B40 4B44 4B46

1D10

1E20

1G30

3B78

3A78

4A58 4C65

4C20

Cafe

1G40

3A75

4E52

Focus on World Travel Retail

4E39

Up To Aircraft 4D20 Interiors Expo

1D11

4

3C110

3B74

4A60

4E50

4B31 4B30 4B34 4B38 4B40 4B44 4B46 4C40 4C50

4D30

4E10

1D20

Travel Apparel

3A71

3A64

4E41

Atrium & Seating

Seating

Atrium & Seating

Spotlight on

4B80 3C90

3B80

4A50

4B55

Focus on World Travel Retail

4E21

4D20

4

Up To Exhibitor Lounge

Registration

1B20

1F30

3C100

3C92

3C80

4C70

1

1 3

51

1G11

1B40

1F40 5

3B79

4D50

4C42

4C35

3

0

1A19

Travel Apparel

3C78

3B71

5

1A41

1D30

3C70

4E30

4C30

4E11

Travel Apparel

1G10

Atrium & Seating Cafe

3B70

4A58

4A40

4B43 4A45

4C35

Spotlight on

1B30

4A50

4A30 4A34 4A38 4A42 4A44 4A46

4E01 Seating

1A10

1G25

3C62 3C60

3A59 3B60

4D40

4A31

1F10

1G29

4B100

3C57

4C50

4C40

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56 4C35

4B30 4B34 4B38 4B40 4B44 4B46

4D15

4E18

1B01

1B31

3A65

4D30

4C20

1G20

4C65

4B55 4C42 3B59

A3 New Exhibitor Village

3A28

4E10

Atrium & Seating

1G30

3B48

4A31

1E10

1A20

3B55

4A80

Cafe

4C20

1G40

3A49

3B40

1D11

1E20

1A30

4A40

4B43 4A45

3C64

3C55 Focus on World Travel Retail

4A30 4A34 4A38 4A42 4A44 4A46

Cafe

Atrium & Seating

1A38

3C59

3A30

4D20

Seating

3C56

3C54

4A68

VIP Buyers 3C75 Lounge

4C60

1D10

1F30

4A60

4B31

3A41

3B19

3A18

1A50

3C50

4C30

3B18

3A19

1F40

4A58

3A81

3C51

4B30 4B34 4B38 4B40 4B44 4B46 3C58

4C20

1B01

Tech Hub

1D20

3C49

4A31

3C29

Seating

PTS10 PTS12

1D30

3C40

Atrium & Seating

PTS43

3C10

Passenger 1B20 Technology Solutions

2B66 2B67 2B68

4A50

4A30 4A34 4A38 4A42 4A44 4A46

B40

A61

3A80

3C18

3B100

3B90

Hall A3

3A78

3A28

1B31

A41

3A81

3A64

PTS67

Theatre

3C100

3C92 3B100

3B90 3C80

3C90

3B78

A3 New Exhibitor Village

3B40

1A10

2C61

Business

3B80

3C110

3A80

3B74

3A30

3A18

3A81

3A78

3B19

3A19

3C110

3B78

3A30

3A18

3B100

3B90

3A64

3A78

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56

3A65

3C100

3C110

3C90

3B78

3A30

PTS43

3C90

VIP Buyers 3C80 3C75 Lounge

3B793A75 3B74

A3 New Exhibitor Village

3B40

3C100

3C92

3C92

3C78

3C70

3C60

3C70

3C80

3C60

3C62

3C55

3A51 3A53 3B58 3A57 3A61 3B50 3B52 3B54 3B56

3A65

3C40 3A21

3C57

3B55

1

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50 / wtce preview: Your guide to the stands

Your guide to the stands 3 H Plastik Sanayi ve Ticaret 4 Inflight International A E Rodda & Son

1E100

BestPartner Food

1G20

3A81

Beyers Chocolates

1D101

1D108

Biscuiterie Brichard

3C58

A L’OLIVIER

4E40

BitesWeLove

1F91

AA Bakeries International

3B90

Blaser Café

4E61

Aero-Sense

1B92

Bless International

Aeroservey Product Co.

2A34

Blue Napkin

3B55

Air China Shantou Industrial Dev

1D90

Bottega

4C35

Aire Inflight

1G69

Brazzale Spa

1A96

AK-Service

4E73

Briccodolce

2A21

Albéa

1A50

Bridgehead Foods

2B40

ALFI Srl

2A61

Brunner-Anliker

4F43

AMI

1G11

Business France

1D50

AMKO Group

4E70

Butlers Chocolates

4C42

Anaik

4A68

ButterflyCup

1D95

Angel Revive

3C18

Buzz

4D50

Anhui Airsupply Park

4F73

Cafehaus

4D75

Dike Endustriyel Mutfak Ekipmanlari

4F85

Animaux

4A40

Caffè di Artisan

4B31

Dione Ice Cream

3C50

Atlas Technical Equipment/Consulting August Lundh Austrian Federal Economic Chamber

1D104

Callington

3A28

Direct Air Flow

1D10

1A38

Calvisius caviar

2C42

Diskomat

1G10

1D100,

Carelian Caviar

1E92

DK

4F79

Cascina San Cassiano

4A45

Dlecta Foods

1E90

1

- Advantage Austria

1B31

Avantgarde Spirits

1F104

Castello Monte Vibiano Vecchio

1E60

dnata

1F10

AVID Products

1F71

Cesarin S.P.A

1B96

DO & CO

4E20

Azusa Corporation

1A20

Ceylon Biscuits

2A26

DO FOOD CO

Bar Italia

3B50

Cham

3B60

Domaine des Gondoles

4E50

Charles - ABM International

2C40

Domenico Manca Spa

1B90

Bayart Innovations

4E100

1D103

Beckleberrys

3C49

Chatsford Group

4D80

Dongguan Dexuan Plastic Hardware

4F86

Beechdean Dairies

3C40

Chocolaterie Jacques Guyaux

1D50

Double Dutch Drinks

2C27

Beemster Cheese

3C90

Chocolats Camille Bloch

4E61

Dr. Schar

1A98

Beijing Dapeng

1G80

Cleon

1D50

E.J. Papadopoulos

1F95

Be-Mocktails

3B78

Clip

1B80

EFB FZC - Ennstal Milch

1B31

Besana Group

2B49

Cobanpinar Dogal Kaynak

4F41

Effegidi International Spa

1G94

Cognac Dobbe

1D50

Egret Aviation

4E80

Colpac

1A81

ELAG Group

4E61

Coolike-Regnery

1D78

Elma Farms

1F108

Country Farm Factory

3C58

En Route International

1F30

Creation & Image

1D50

engineerethics

2A23

Cuisine Solutions

4E21

Enmak Group

4E18

D&F Marketing

1D70

Espresso Wine

3C110

Daelmans Banket

4F81

ETS International

1D99

Damino

1C81

Euro-Goodnight

4D70

Darbo

1B31

Eurosnack

Davigel

1D50

Eveleen Care

1A101

De Kroes

4F71

F.X. Pichler

1D100

Des Lis Chocolat

1D50

Fabie SAS

1D50

Dfmi

4F40

Favols

1D50

Die Raucherei

1D70

Fazer Kvarn

3C78

Diethelm Keller Aviation

1B50

FBS International

4A80

1A85

onboardhospitality.com

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Untitled

Make It

Yours

tumi for delta personalized cases

find out more at wtce hamburg 10â&#x20AC;&#x201C;12 april 2018, stand 4d50.

buzzproducts.com MELBOURNE . LOS ANGELES . MILAN . DUBAI .

LONDON . SHANGHAI . HONG KONG

Untitled-2 1 WTCE Floorplan Listings.indd 51

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52 / wtce preview: Your guide to the stands

*Correct at time of printing

Finlays

2C48

IBENA Textilwerke

Fiore di Puglia

3C54

Icebridge

4E52

Fleury Michon Airline Catering

4E83

IDC

1G89

FlyFit

1G60

ii-wines

4E11

Flying Food Group

3B80

Inflight Equipment International

3B18

Foodcase International

4A60

InflightDirect

1B70

Formia

1E50

International Plastic Industrie

1E70

Frankenberg

4D40

International Rail Catering Group

2C30

Franklin & Sons

3C57

Intervine

2B12

Freshorize

1G50

Intex Company

1A19

Frutarom Savoury Solutions

1B31

Inumidun International

3B52

Fugers Food Group

4F75

Italcarrelli

2C31

4C60

ITW Envopak

1A70

JiangSu Canasin Tablelinen

1G61

1C74

Jiangyin UTA-Inflight

1A93

4C20, 4D20

John Horsfall & Sons

1F81

Linstol

4E30

4C50

Jules Destrooper Biscuiterie

1G29

Liotti

1A61

Gem Airsupply

1F80

JUST

4E51

Live Coffee

1G99

Gendreau Group

1D50

Justbe

Livia's Kitchen

3B58

Gispol

1F90

Kabuto Noodles

2B21

Lomature Limited

1B93

GL

1G64

Kaelis On Board Services

4E11

Long Prosper

1A63

Glacio – Belgian Icecream Group

3B90

Kaluga Queen Caviar

4C30

LSG Group

Global Inflight Products

1E10

Kasih Food Production

1A95

LSG Sky Chefs

1E20

Global-C / Marfo

1B30

Keit

3C70

Lucy's Dressings

3B56

Gobi-Absorbent

2A10

Keogh's Crisps

1G98

Mahlgrad

1E94

Good 4 U

3A61

Kesan Foods

1E98

Mallaghan Engineering

Group SOI

1F60

Kitzbüheler Metzgerei Josef Huber

Groward Group

4F74

Knowsley Contractors

3C18

Manomasa

2B66

Guangdong Qixing Packing

1B95

Koçbey Aqua Su

4F89

Manoucher Fine Foods

2C25

Guangxi Nanning Flight Supply

4C65

Korita Aviation

1D10

Marfo

1B30

Gut Springenheide

1B60

La Charlotte

1D50

Mar-Ko Fleischwaren

1C96

Hamidiye Kaynak Sulari

2B34

La Mère Mimosa

1D50

Matrix APA

1A51

HaselHerz

3C55

Laduree

4B55

Meiko maschinenbau

4D15

Michel et Augustin

1D50

Galileo Watermark Gaoyang County Weichuang Textiles Gastronomia Frost Gategroup Gebr. Heinemann

Henan Aiheng Aluminum Products Hobart Honigmayr Handelsgesellschaft

1B100

1G104 4F45 1D100

1C81

1E104

1D100

Langerhuize kosher meals

4F60

Laurieri Srl

1B40

Legendary Dracula

4A31

Hoppe Travelcatering

1G51

Leo Hillinger

1D100

Horizon Patisserie & Desserts

2A20

Les 3 Abeilles

1D50

Huafang

3A64

Les Grands Chais de France

1C79

Lily O'Brien's Chocolates

1D11

I Love Snacks

4A46, 3A57

Malton Inflight

MileOne Group Milk Jnr's & Kidworks Mills Textiles

1D20, 1E20

3 3C56

1G60 4D100 1B70

Monty's Bakehouse

1E80

Mould-tip Injection Technology

2C60

Multi Rail

2A23

Munch & Crunch

2A49

My Drap Naplea Chocolate

4E93 1D105

Narumi Corporation

1A84

Neotex

4A50

Newrest Group International Next Food Nibnibs Noble Food Group

4B100, 4C70 1G100 1D93 1F100

Novepan

1D50

Novo-Food Lebensmittel

1D70

Oakfield Farms Solutions

1E20

Oiotos

2B61

Olibar Food s.rl

1A53

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54 / wtce preview: Your guide to the stands RONA

1C81

Tente-Rollen

Royal Smilde

1A10

Terre Francescane

2B23

Salad Signature

3C92

The Bake Factory

1A41

Salty Dog Brands

1G84

The Nairobi Coffee and Tea Company

Sancak Inflight Service

4E41

Thistly Cross Cider

SAS Isovation

1D50

Tianjin Taiyi Jinhua Aviation Blister

Schäfer Travel Retail GmbH

4C40

Schneider's Gemüseland

Ollys Olives

3A59

Onboard Hospitality

2B10

Onboard Logistics

2A10

Onboard

3C100

*Correct at time of printing

1D100

Scope

3C80

SEM

4E39

1C90

3B79 1A100 1E96

Top Single Services

2C39

TortaPistocchi

1D91

TRANSPIT NORTH-WEST

4F84 4D90

Shanghai Easun Group

3B20

Transtars Corporation

Shanghai Haoliwen Airline Appliance

1C70

Tunisie Porcelaine

2A33

Shanghai Xinfan Industrial

2A28

Twinkle Packaging Company

1A30

Shenzhen Fullstar Technology

1B91

TydenBrooks Security Products

3C10

SIGDAL BAKERI

1C94

SILL

3C58

Uniform Shoes

3B71

United Bakeries

1C108

Silver Pail Ltd

1C100 2B68

Uplass

4F94

SkylogistiX

1E20

Valgarda (Popcake)

1G90

SKYPRO

1G40

Viru

2A40

Skinny Genie

Orvec Textile Converting

1D80

skysupply

4D30

Wallsun Aviation Equipment

Oryx Desert Salt

3C59

SkyTender Solutions

1G25

Weingut

Oshibori Concept International

1D50

Smilecare

3C60

WESSCO International

On The Rocks Premium Cocktails

2C23

SNACKBOX TO-GO

1F61

Wet-Nap Europe

4F59

Ovin Pion Vodka

4B46

Ox'bridge - Cepovett Group

1D50

Sofidel S.p.A.

1F40

WK Thomas

1D30

Pacific Aluminum Foil Products

4F51

Sola Airline Cutlery

1F70

Worldwide Inflight Trading &

Pacific Prime

4B40

Sola Switzerland

4E42

Investment

Pack For One

2B24

Sotoco

4A58

Xiamen Frepak Industrial

2A30

Palandöken

4B44

SPIRIANT

1E20

Xiamen Leovicgroup Electron-Tech C

2A51

Paloma Nordic

3A51

Spirit of Harrogate

4B38

yaos

3C62

St. Patrick's Distillery

4B30

ZANTHO

1D100

1C80

Step Group

3C51

Zhejiang Houfeng Industrial

1E108

Suominen´s Milk (JYMY Ice Cream)

4E52

Zhengzhou Laiwosi Aluminum

2B48

Sweet Amsterdam

1G81

Zhuozhou Jiahua Aluminium

4F55

PAX International Magazine

2C21

SZIC Industrial

4D85

ZIBO RAINBOW

1G30

PEP - Egg Solutions - Cocotine

1D50

TAGS

1G55

Zidela Wines

1A91

Pere Ventura Family Wine Estates

2B41

Tangshan Kaiping Dinghong Ceramics

1G59

Zodiac Aerospace

4E10

Phizz

3C64

Pier Auge

1D50

Portfolio Partners Limited

1E51

PaPicante Paradies Parma Alimentare Paterson Arran

1B101

PPH Primart

1B99

Primoforno - Forni & Fattorie

2C20

Qizini, the friendly food company

4E51

QuarterPast

1F99

Quorn Foods

1E110

Radnor Hills

2B20

Ratcliffe & Brown Wines and Spirits Ltd

2B39

Retail inMotion

1E20

RMT Global Partners

1D70

Rocwell Water

2A36

Roengo srl

2C22

Rolly Brush

3B19

1F80 1D100 1B10

1D97

1A60

1C98

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WORLD T RAVEL CATERIN G EXPO 2018 Presented by

Marfo

new food and packaging concepts

Discover our taste!

Come and visit us at Hall A1 Stand 1B30 STARRING BEST FEMALE BARTENDER world wide

Tess PostHumus

10-12 april 2018 - EXPO Hamburger Messe - Germany - Hall A1 Standnr. 1B30

Untitled-1 1

half page template.indd 1

09/03/2018 09:17

3/20/18 09:45 AM

Untitled-2 Untitled-1 1

20/03/2018 08:43 3/20/18 09:47 AM

WTCE PREVIEW / 57

Passenger Experience Conference

The first hurrah

K

icking off the industry's biggest and most important event - the Passenger Experience Week this one day conference and networking party breaks the ice ahead of AIX, WTCE and the new Passenger Technology Solutions show. On Monday April 9, industry influencers will gather to define the future of the passenger experience.

The event brings together senior strategists from airlines, rail and across the industry supply chain - from airframers to designers of the onboard environment, helping them to holistically explore the latest passenger experience thinking.

The day opens with a plenary session which will consider the convergence of next-generation transport solutions – space, supersonic, electric air travel, optionally-piloted air taxis, driverless cars and ultra-high speed rail to name a few – and how addressing these frontiers will also drive mainstream onboard innovation.

Following this the packed programme is split into three streams to allow delegates to focus on key ways to improve the passenger experience: convergence and

mobility; sustainability and flexibility; and personalising the journey.

In the convergence and mobility stream speakers like Luciana Ribeiro Monteiro from Embraer and Kaj Pyyhtiä from MaaS Global will consider cross-pollination of ideas across travel modes and seamless urban mobility.

The sustainability and flexibility stream includes a session lead by Andrew Barker of Air New Zealand and Jason Li from LSG

PEC 2018 - THE FACTS Among the 57 SPEAKERS are

The event takes place Monday April 9, 9:30 - 18:00 Hall A4 Upper, Hamburg Messe

start-ups & disrupters BLACK SWAN & NAPAWAY COACH, industry giants GATEGROUP & LSG GROUP, marketing & design visionaries SPAFAX & PAPERCLIP DESIGN tech experts PANASONIC AVIONICS & GOGO and airlines & manufacturers like AIRBUS & NORWEGIAN

Group, who will ask: can sustainability be designed into cabin interiors, products and customer services?

Speakers from gategroup, SITAONAIR, Lufthansa, Cathay Pacific and GuestLogix will look at how to improve passenger satisfaction and engagement in the personalising the journey stream, with a focus on how connectivity and datadriven technologies can help. passengerexperienceconference.com

The networking party will include cocktails, live entertainment from band Upper East Side, magicians and a DJ.

onboardhospitality.com

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58 / WTCE PREVIEW: CASE STUDY

Innovations with influence As we look forward to seeing innovation and new companies debuting at WTCE, we ask one regular exhibitor, Matrix, why they attend and their plans for this year’s show

T

he run up to WTCE is a crazy time for the Onboard Hospitality team, just as it is for exhibitors, but it is also a time of great anticipation and excitement as we prepare to spot new innovations and revolutionary products or services.

Among those stands drawing attention last year was that of product design and procurement specialist, Matrix, which was wowing visitors with the world’s first moisturising pyjamas.

This year they are back and will use the show to showcase patented BioForm plastic which is similarly set to impress. Created using a patented additive that speeds up the degradation process in landfill, it enables products to biodegrade 100 times faster than traditional plastic. The technology can be incorporated into any plastic polymer.

Harry Zalk, director at Matrix, said: “Almost 90% of the world’s plastic ends up in landfill, taking between 500 and 1,000 years to degrade. This is a very real and present problem. We want to help airlines address their environmental concerns and are constantly expanding our product selection to meet demands.

"Our products biodegrade in landfill in under five years and we’re proud to be proactively combating the impact that humans have on our planet. Unlike other solutions that have been seen before, there is no impact on the product’s appearance, functionality or stability.”

Building on the buzz around the Hydra Active technical textiles range, Matrix will also showcase its light-weight bedding range. Where the pyjamas use micro-encapsulation technology to continually release sea kelp nutrients to combat the effects of dry air on the wearer’s skin; the duvet uses technology to make the product lighter and more efficient.

Airblend is a duvet technology that enables the company to produce duvets for First or Business that are 30% lighter than conventional duvets with

improved heat retention, addressing airlines concerns regarding onboard weight reduction.

Alongside its new products, Matrix will also focus on its partnership with The White Company for British Airways.

The company has also been working with Qatar Airways First and Business to develop new products exclusively for use onboard.

Zalk said: “WTCE is a key event for us and has been pivotal in securing some of our biggest tenders.

The exhibition provides a great opportunity for us to showcase innovative products, catch up with our existing clients and meet new clients. We’ve exhibited for the last three years and are looking forward to returning to WTCE with our biggest stand yet!” yet!”•

onboardhospitality.com

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INVENTORY NOW AVIDâ&#x20AC;&#x2122;s ready to ship selection of the most popular IFE and passenger comforts airline professionals ask for.

THANK YOU

Booth #1F71

Untitled-1 1

06/03/2018 08:42

One brand Unlimited products

Goduto is not just about food. Goduto is about creating memories. Goduto is also about a gentle foodprint.

We know the origin of our ingredients and believe in transparency. We consider the consequences for the next generation.

www.goduto.nl

powered by

Booth #3B90

AAbakeries.indd 22 half page template.indd 1

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60 / IN DEBATE

Rail revs up Rail caterers are lifting their game to help train operators evolve their onboard service.

Julie Baxter asks Beat Ehlers, of RG, how the rail arena compares with airlines The rail catering offer sometimes seems less dynamic then air COULD BRANDED RETAILING HELP OPERATORS CATCH UP? The right brand could certainly help a railway advance its onboard sales and customer engagement but requires thorough research to ensure the best brand fit and service offer for their demographics. RG, for example, accesses many brands through parent company SSP, and extensive research helps rail companies choose the best brand for their customer base. It's not a quick task, it requires detailed agreements with brand partners but, with the right relationship, it could certainly increase the chances of success onboard and bring additional dynamism to the railway offer.

BE

DO RAIL OPERATORS HAVE THE RIGHT APPROACH TO SALES? Whatever offer is chosen, you need staff BE with the right skills in place, properly

equipped for the job. With such a challenging sales environment as a train, investment in people, training and technology is as important as choosing the right brand or products. Electronic point of sale devices can be used to carry promotional messages targeting key product lines, as well as critical information on allergens and nutrition often needed by customers. With regular menu changes, product workshops are also a good way to ensure the frontline teams are inspired to sell.

WHAT ABOUT THE SALES BENEFITS OF CUSTOMER CONNECTIVITY? The more connectivity an operator has BE with customers throughout their journey, the better chance there is of adding value to their experience. Pre-purchase meals can provide greater menu choices for customers and more efficiency for caterers, and several apps are on trial in European rail. Big data can also help match the

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IN DEBATE / 61

offer with the real needs of customers at every touch-point. RG, for example, extends connectivity through SSP, which collects customer feedback from thousands of daily transactions.

HOW ARE ONBOARD MEAL SERVICES MOST LIKELY TO DEVELOP ON TRAINS IN FUTURE? Complimentary meals and refreshments BE served at seat have proved particularly successful in growing First Class rail volumes, increasing satisfaction and loyalty. Several railways are reporting strong customer growth using this method. Moving away from traditional restaurants means ratios of staff to passengers can be increased as you don’t need expensive resources to prepare so much onboard. Instead, with intelligent ordering systems, menus become more flexible and waste is reduced. I see this approach being the way forward for more and more trains in the future.

HOW CAN CATERERS IMPROVE OPERATIONAL EFFICIENCY FOR RAIL OPERATORS? Relationships with suppliers will need to BE be closer in the future, working together on production issues from concept to plate, and potentially even sharing premises.

Through joined up thinking and affiliations, caterers can protect and enhance the supply chain for train operators whilst getting the best out of suppliers.

They become a vital part of the railway operation

Beat Ehlers, ceo RG, is an experienced caterer with a culinary background in airlines and luxury hotels. He has recently moved into rail. coping with the many unscheduled variances in the day-to-day train operations. A ‘one-stop-shop’ solution like the one RG offers ensures flexibility and security, working with suppliers in vertical integration to bring efficiencies and innovations whatever the challenge.

WHAT CAN BE DONE TO IMPROVE THE FRESH FOOD OFFERS FOR RAIL? With the right facilities, retail food BE production could easily be included as part of a wider food supply operation.

New easy-to-use packaging solutions would help the success of food on the move so this needs some development work as well as the recipes and food styles. These are the kind of development opportunities we hope to bring to life through our new production facilities at Heston.

Watch this space! •

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George Banks had a long and illustrious career overseeing inflight catering for some of the worldâ&#x20AC;&#x2122;s best airlines. Here, he questions what has become of the long haul Economy offer and asks if it's time for a new approach and more investment

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heck any airline website today and and service of the past without busting the budget. almost every one will show you Gone on many airlines are the nice welcome wonderful meals and food product nibbles or nuts served with the free drinks, and some choices in First and Business. airlines are now even charging for drinks on long haul But look to the back of the aircraft and Economy flights. Gone too, in many cases, is the double bar meal standards have gradually been eroded, a trend round before the meal, and the warm rolls offered which seems to have particularly taken hold since the from a basket with the meal. introduction and expansion of Business and Premium While nuts with the drinks can be expensive, as well Economy cabins. as an allergy risk, airlines could still offer something The old IATA standards, once maligned as restrictive, with the drinks round – cheese biscuits, pretzels, crisps now appear positively generous or salted popcorn perhaps. in comparison with what's offered And what of the small wrapped today. Back then the offer was chocolate once enjoyed in Economy The old IATA restricted to: a glass of juice, a cup of with coffee? Back in the 1980s, I standards, once soup or a canape; a main course hot remember two large foil-wrapped maligned as entrée with protein/fish/meat, two Bendicks mints on the Economy restrictive, now vegetables or one vegetable and a meal tray of British Caledonian, not salad; fresh fruit, a pastry/dessert, appear generous something you see now, although or chocolate; and bread roll, butter, passenger enthusiasm for sweet cheese, and crackers. Today's Economy passengers treats hasn't abated. would be delighted to receive a fraction of that!

In most cases, the large tray size has been replaced by a smaller Learning from the past two-third-sized tray, and the What happened to the plump prawn cocktails and second meal service on flights up delicious charcuterie selections of yesteryear? All these to 11 hours has been replaced by a more luxurious items have been done away with, or sandwich/snack. replaced with a salad or a skimpy appetiser - carrot Surely the second meal service salad with raisins anyone? on many long haul flights needs to But there's no point looking back wistfully - times be re-evaluated? Passengers look have changed and today’s airlines and passengers are forward to a reasonable standard obsessed by and driven by price. But examining the of hot or cold meal to help pass best of times can help us innovate new cost-effective the time, tempt their jaded palates touches and perhaps re-introduce some of the style and combat the fatigue caused

Above: 1990s British Airways meal compared with one of more recent times. Below: A glamourous Air France 1970s Economy menu card, Pointe a Pitre to New York route

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by cabin air – and a soggy pizza in a cardboard box doesn't quite do it! United Airlines offered the McDonalds hamburger on certain flights in the 1990s for a while and a decent hamburger or chicken burger is the sort of meal passengers might well enjoy towards the end of a long flight. Likewise, a properly-made good-sized Caesar salad would be well received and the aroma of warm freshly-baked chocolate cookies served with a glass of milk before landing on American Airlines domestic flights is a fond memory for many. Snacks served on the meal tray for eating later are an option too, such as the Graze box offered by British Airways and the perspex snack box containing a chocolate, chilli dip, crackers, cheese and Tic Tacs which is presented with some Emirates' Economy meals.

Money well spent It’s not all bad news though, with British Airways recently announcing a major spending initiative on long haul Economy catering, and some U.S. carriers increasing the menu choice and portion sizes. Qantas too, has revamped its long haul Economy menus on North American routes to offer three choices of main course, including a barramundi curry with

green beans and jasmine rice; a honey-roasted chicken farro salad; or smoky barbecue beef with roast sweet potatoes. Interesting extras include garlic bread and a chocolate mousse dessert, as well as the option of Cadbury’s hot chocolate, and a chocolate on the tray too.

Innovative solutions Qantas has always been innovative in its food style - a recent example being the revamp of its simple but popular noodle dishes, offering them in a black cardboard box with a bright red cutlery pack for domestic Economy passengers.

Interestingly, packaging specialists such as WK Thomas and Global-C report a dramatic if not revolutionary change in demand from many airlines which they believe is set to transform further the look, feel and format of Economy food service. Where tray meals are considered too expensive, pre-packaged ambient meal options have become increasingly common and they predict a shift towards more boxed disposable solutions containing pre-packed meal items. They, and others, are working hard to blend functionality and convenience with packaging that also creates a novel experience, conveys a

Above: Econony meals past and present from British Caledonian and Emirates today. Left: Vintage 60s Swissair menu card for Tokyo to Geneva service with four stops. Opposite: Qantas noodle boxes and snack box options from WK Thomas

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brand story and ticks environmental boxes in terms of recyclability or compostability. This kind of solution is new and could allow airlines to offer basic, but nevertheless good food in new lightweight ways, that require no tray, fit in the trolleys and are convenient and easy for the crew to serve.

Interestingly, Dan Air London had disposable air larders called 'Sky Diners' back in the late sixties. These were made of silver-coated cardboard and contained 18 disposable meal trays, significantly cutting catering weight.

Qantas has some of the longest flights in the industry and has been clever in its service plan, spreading out the timings to serve the main meal (although with no appetiser), and then the ice cream in the middle of the flight (ice cream is always popular onboard and an easy treat to offer which not all airlines embrace), along with a beef sliders, cheese and biscuits, Maltesers and fresh fruit. This way passengers are offered something new regularly, with a hot breakfast or fresh fruit plate too before landing. Most airlines in the

ultra long haul Economy sector have a ‘help yourself snack bar’ with items passengers can take from the galley in between meals such as chocolate bars, savoury biscuits and sandwiches. Hot noodle pots, an Asian comfort food now apparently popular the world over, are generally offered on request as a quick and easy to serve hot option.

While frozen meal specialists produce some excellent mains, weights have decreased and dishes are smaller. Very few flight kitchens produce fresh main meals for Economy now as volumes have become too great and the expertise lost. Meal weights have declined to such an extent that some aren't sufficient to sustain passengers or absorb the alcohol served on a long flight. Cheese and crackers on the meal tray are largely gone, and where once the likes of Air France offered a full cheeseboard in Economy, now it's generally replaced with a small processed serving.

Core constraints Some of this decline is easily explained. If Economy galleys on long haul aircraft are reduced in size to squeeze in more seats, or to free up space for Business catering, the airline has no option but to reduce the size of its Economy meal tray for practical reasons, particularly if a second service is to be maintained.

If you’re trying to run three services on ultra long haul flights of 16 hours on an Airbus A380, for example, then two two-third sized trays can be offered with what is called a ‘bulk snack’. But in this scenario, spare a thought for the cabin crew who have to sort out and check up to a 1000 meal trays/meals in galleys that are so packed they can hardly move. Smaller

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galleys have unfortunately made it harder for cabin crew to deliver a professional service, but some innovations, such as the lock-in cardboard trays being developed by the likes of Global-C and Spiriant, have made the service more feasible.

Catering storage has never been generous and has now been further reduced with dry catering items now placed in overhead passenger storage racks.

Gone are the days when airlines decided what size galley they wanted to best suit their service needs.

Today, manufacturers no longer encourage changes in galley configurations and if changes from a standard galley are required it comes at a high cost.

Ovens too are rarely tailored and manufacturers seem reluctant to innovate, although finally an oven has been produced for First which cooks from raw.

Microwave ovens fitted by some airlines are really the wrong vehicle for mass catering in most cases and spoil the product with harsh

with linen napkin; the memorable ivory china suites offered by Swissair; and the Royal Doulton china used by Wardair Canada. Now Economy tableware is either disposable or of utilitarian melamine/plastic.

If this has to be an area of compromise how about more interesting innovations, such as the individual wine servings that come in plastic stem glasses, or fun novelty cutlery. At least these give a branding opportunity or a sustainbility message when made from sugarcane or recyclables.

Above: An old British Airways menu. Below: British Caledonian's Economy petits fours aren't something you'd see today

Preserving touchpoints Stylish menu cards, rarely distributed in Economy now, It's worth noting were a great opportunity for innovations which marketing. On some airlines, give a message of sustainability rather advertising space is sold on the than just cost cutting menu or it was used as a vehicle for entertainment, incorporating a crossword or quiz. The crew distribution of the menu was also an important point heating which will of contact between the airline and the passenger, always, for example, as was the offering of a boiled sweet. Both are make pastry soggy. opportunities that should not be dropped lightly.

Microwave ovens also With longer flights and tighter seat pitches surely it have to be insulated is time for airlines to re-think their meagre Economy against airline services? The challenge is only growing – what, for electronics so are example, will Qantas offer Economy passengers generally used only in on it new 17-hour First or Business galleys Perth-London as no oven manufacturer Dreamliner has yet produced a service later reliable model for Economy. this year?

Convection ovens are still best Let’s hope the for reheating in this cabin. catering team has Glassware, even for wine, and had its thinking metal cutlery has been replaced cap on and by flimsy plastic in most cases. passengers will Gone too, is all the attractive not just be left to china service once seen in go hungry! • Economy - like Varig’s meal tray

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How to...

cater the rivers Planning and logistics are key to bringing local flavours onboard when cruising the rivers of Europe. Jessica Pook looks behind A-ROSA's winning menu Planning to perfection A-ROSA caters for up to 240 passengers at a time on its week-long river cruises along the Rhine, Seine, Danube and Rhone. Its catering goal is to provide a sustainable service full of regional flavour and variety, says Lucia Rowe, head of A-ROSA UK and Ireland.

She says: "The chef onboard each of our 11 ships is responsible for the food planning. Due to the increasing number of allergy sufferers, planning is key as we also have to cover these needs in our purchasing choices. There is also, of course, a budget for each menu, calculated in conjunction with the passenger and manifest data.”

Explore local cuisine Live cooking stations feature on all A-ROSA ships, providing passengers with country-specific ingredients which are purchased locally.

“We have vegetable suppliers in each destination and work with local markets. The chef's purchasing list will include local items such as regional sausages, pies, terrines, cheese, wine and the like,” Rowe says.

For a more personal experience diners can also eat in a reserved part of the restaurant where they are served regional specialities and wines or a themed three-course dinner.

Sustainability matters Abiding by a strict ‘avoid, reduce, compensate’ policy, A-ROSA works to avoid unnecessary packaging at the time of delivery and calculates its food

orders carefully to ensure most food is consumed and waste is minimal.

The operator also runs a sophisticated waste management system where organic waste is shredded and disposed of ashore once a week.

Fact file A typical seven-night cruise contains: 500kg of meat, 800kg of vegetables, 600kg of fruit, 75kg of sugar, 320 litres of milk and 160 litres of cream.

Among the regional offer are tarte flammkuchen

(German pizza) on the Rhine, kaiserschmarrn (shredded pancake) on the Danube and bouillabaisse (fish stew) on the Rhone.

A-ROSA is the only river cruise line to offer free cruising for under 15s.

Looking ahead Looking ahead, A-ROSA intends to extend its dining options for passengers with dietary restrictions and further build the culinary variety offered onboard. In response to cruise client trends, it will also increasingly look to meet individual requests personalising the offer. Lucia says: “It is our goal going forward to give our guests the best possible food, focusing on regional flavours, quality, freshness, variety and seasonality. We will work hard to provide vegetarians, vegans and allergy sufferers with more variety too, using exciting and fresh ingredients.” •

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IT'S TIME TO DO MORE TO UNDERSTAND MILLENNIALS, GET PROACTIVE Ariane van Mancius, of agency NowNewNext, on why you need to prioritise the millennial market.

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even years from now, today's millennials - Generation Y - will be the most critical consumers you have and it’s about time you began understanding how they eat.

They are interested in food, very interested. It's a significant part of their lifestyle and their identity and they have a keen eye, and an almost palpably different approach to baby-boomers and Generation X. They are forging a sort of counter-revolution to the food revolution focused on local produce, health and sustainability.

Social necessities They want appealing, attractive and photogenic food as social media plays a key role in their world. Sharing on Facebook, Instagram and Pinterest has fuelled this neo-food movement ensuring rapid growth by creating a movement that cuts across class and nationality and belongs to all, high and low, rich or poor.

Ariane has partnered with Melanie Bosveld and the team at Kult&Ace to develop new insights and innovation for the millennial market

Rethink your priorities Far too many food companies focus only on capacity but the industry needs to think differently and to truly see what's happening in the market, what the consumer is looking for and the underlying drivers influencing change.

If you only look at what's happening now, you are by definition in a reactive position and with this way of thinking you're already too late. To be ahead of the pack you need knowledge of and clear insight into the motivators of Generation Y and you need to act proactively.

Spot the connections I'm working closely with millennial fashion and lifestyle specialists Kult&Ace and we’ve discovered some fascinating cross

overs between what they see and my own food, beverage and packaging area.

We've identified 10 factors important to millennials including 3D design, hospitality concepts, food, flavour, beverage, packaging and airline food.

When you see trends emerge - such as the popularity of pink food, salad bowls or demand for eco tableware, the essential question should be: why? Followed by: how will this develop? As an industry we have to see the mechanisms behind consumer behaviour and respond with strategic product innovations which translate insights into concrete products and packaging. In my vision, product and packaging form a single, total concept. It’s now time to do more than simply design a new box around an existing product. •

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gh hrou t s r nge asse w p r i e rs ho h e t v o o o wo den disc ing t y er r t gly ne G n e i s g a u ,E cre re in tions a p s o e irlin ring ian a ved cate s s u R o impr

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nboard catering in Russia is on the The raft of recent announcements has been verge of some big changes as the welcomed by the Russian Association of Air Transport country’s leading airlines unveil plans Operators (the association which unites the country’s to invest significantly in onboard leading airlines and cooperates with IATA). Its analysts passenger improvements. suggest successful implementation will help lift the Among those making announcements in this area Russian onboard offering to a whole new level. are Aeroflot, Nordwind, S7 Airlines and Ural Airlines, They particularly flag up the potential launch of which all claim to be set to significantly improve their new catering companies supported by the airlines, in onboard offer in the coming months. response to what is perceived by some as a current Initiatives include increased investment in the shortage of reliable local caterers in Russia, a situation quality of the food, expansion of menu choice and which means many airlines work with foreign partners. the tightening of controls around the safety of Currently the Russian catering market is highly products served onboard Russian carriers. consolidated, with the majority of inflight catering Inflight menus are set to change more frequently, operators being located in St. Petersburg and with a new choice offered at least two or three Moscow – the cities estimated to account for more times a year, and even more frequently in First and than 80% of the market.

Business cabins. In particular there will be initiatives Among the key players in the market are to include more foods of Russian ethnic cuisine.

Domodedovo Air Service, AeroMar, which is a Aeroflot, Russia’s flag carrier, has its focus on joint venture between Aeroflot and LSG Sky Chefs, upgrading its special foods selection and has already Restaurant in Vnukovo, and smaller operators redesigned menus to suit special dietary needs, Pulkovo and Aerofud. religious observances, children and vegetarians.

Domodedovo Catering claims to be the largest It has employed Michelin-starred chefs to create caterer in Eastern Europe and its 24,000m2 CIS innovative restaurant-style à la inflight catering facility at carte menus in Business and has Domodedovo Airport (Moscow) added Asian options in response is capable of creating up to Inflight menus are set 80,000 meals a day. It claims to to global trends. During the to change more Russian Restaurant Festival, the supply inflight meals to more frequently and there than 80% of Russian airlines airline launched a High Flyers will be more Russian flying from Domodedovo, as culinary competition encouraging ethnic cuisine new talent to develop menus well as foreign carriers such as for inflight. A new tableware set, Emirates, Cathay Pacific, Vietnam created by the Imperial Porcelain Factory, Airlines, JAL, Thai Airways, Iberia and Air India. Its went onboard last year. menu choices include a wide selection Other carriers also report plans to strengthen of standard and special meals cooperation with their food suppliers and have not (halal, dietary, ruled out the possibility of establishing their own caterers. Some plan to expand their food divisions at airports as well as strengthening cooperation with leading Russian restaurants.

Pictured: Russian ethnic cuisine is increasingly taking a leading role in the onboard offer

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Pictured: Aeroflot inflight, committed to improving its onboard service and catering

recognition for its work with world-class chefs to develop through the Skyway Service Award. It has partnered Michelin-starred Joel Gareau, Sylvia Barracks, Pierre Gagnaire, Alain Llorka and Bjorn Frantz, and for more than three years has worked with chef Thierry Mona, a Frenchman of Swiss origin, to develop its catering offer.

Other leading Russian airlines are expected to follow suit, reversing a trend running since the beginning of the 2000s that is said to have seen Russian airlines spending on catering activities decline by almost half, from $20 per passenger in Economy in 2000, to about $10 in 2016.

Russian analysts also believe economic pressures and a lack of specific legislation in the field of inflight catering have also influenced the quality of airline catering in Russia. vegetarian, baby food, etc.) hot dishes, cold Procedures for the provision of onboard catering dishes, desserts and sweets, and is developed and services has been governed by state instructions, monitored for quality by a tasting board. adopted as far back as 1979. Airlines and Most operators prefer to operate on the basis government officials have been working to update of full-cycle catering but recognise that the these processes and design a new package of laws, establishment of new local aimed at better regulating catering companies could help the provision of onboard create the conditions to attract catering while at the same time more foreign airlines to Russian modernising the system of state Analysts believe a airports. The key challenge certification for onboard food lack of legislation in in this regard is in ensuring production. inflight catering is compliance with international IATA has signed a cooperation influencing the requirements for inflight agreement with the Russian quality of it catering services.

Association of Air Transport Aeroflot believes its catering Operators, focused on raising department is leading the way in driving up standards across aviation activities and ceo, Tony standards thanks to a new commitment to Tyler, says: “A healthy aviation sector is vital for expanding existing menus and enhancing the Russia - connecting the communities across the range of products offered. It was recently ranked country’s vast land mass and proving vital trade among the best airlines for vegetarian travellers by and cultural links globally. There is no silver bullet international food awareness movement Proveg, sector however, however a solution to invigorating the sector, and received a Cellars in the Sky award partnership agenda that extends the positive for its dessert wines and port. impact that global standards are having in safety Likewise, Aeromar has and distribution will strengthen the foundations of received the sector for success.” •

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UK rail catering Britain’s largest railway caterer, RG, has acquired a vacant catering unit at Heston, after the previous tenant left the market. Roger Williams paid a visit to find out more

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ntering RG’s new Heston Centre, a purpose-built production and logistics unit near Heathrow, it was immediately obvious that operations here were already well under way.

RG had pounced on a golden opportunity to upgrade their service offer when the building’s previous tenant, Plane Catering, went into liquidation in June 2017.

Although already managing a variety of product supply, logistics and onboard railway catering contracts, it is quite a traditional market and Beat Ehlers, RG’s ceo, believes they can utilise the new facilities to enable real change and offer a truly “One Stop Shop” solution, as well as extending services to adjacent travel catering markets.

Ehlers, who joined RG from gategroup in April 2017, said; “The Heston Centre is the latest facility to join the RG family and gives us a completely new customer service and development capability.

Strategically located, this 33,000sqft property is on the approach to Heathrow Airport, and allows us to provide a much wider range of options to both existing and new clients” Being part of SSP, the leading operator of food

and beverage outlets in travel locations kitchens with a 10,000 daily meal in the UK and over 30 countries, RG’s new capacity; tray setting, assembly and kit unit is also ideally equipped to offer food packing areas with three high capacity production and warehousing volumes. wash lines; clearly segregated ‘clean This is a key benefit side’ and ‘used side’ for RG’s clients too, as set up to avoid cross it guarantees stability, contamination; large This is the first time a areas of ambient and a key differential over UK-based rail caterer temperature controlled other companies that have to depend on can offer a full supply storage; separate test short-term external kitchen and client chain from under business only. presentation suite one roof With 24/7 access to and an attached Central London and the M25 it’s ideally 15,000sqft warehouse with capacity for positioned for central distribution and over 900 pallets. national logistics for other parts of the In my opinion this is excellent news for country. Great Western Railway’s Southall Britain’s rail companies as it is the first station is also located just one mile away time a UK-based rail caterer has been for trains to Paddington, Bristol, South able to successfully bring all the catering Wales and the West. supply chain disciplines under one roof, The array of facilities at the Heston providing a golden opportunity for Centre is impressive and includes: change and innovation – I look forward to Food production hot and cold seeing the benefits onboard! •

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catering for a sailing vessel means always being self reliant Steven Adamson, hotel manager on the SPV Star Clipper, gives Jo Austin the low down on feeding 170 demanding ship passengers

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tar Clippers operates a fleet of tall ships, sailing year-round in the Mediterranean, Caribbean, Cuban and Asian waters. As our vessels are always on the move we have to be totally self reliant.

When things are going smoothly our supplies, pre-ordered three weeks in advance, are flown in from Genoa each week and then loaded in Venice where everything is X-rayed to meet customs requirements. We can buy milk, cheese and butter locally if suppliers comply with WHO regulations. When cruising in Asia supplies are flown into Singapore or Penang and escorted to the vessel, where we receive a code to check or break the barcode for terrorism prevention. Food safety is paramount at all times.

Loading logistics Unlike large cruise vessels, we are a ship with no doors. I’m told it would spoil the

look but it makes loading seven tonnes of provisions without getting in the way a challenge! We have a secret chute in the middle of the Tropical Bar through which we can lower everything through five decks using the ship’s winch. At the bottom it is all hands on deck to unpack.

We're not allowed to take on any flowers or plants as part of our pest control and do not allow cardboard boxes below to avoid contamination. All our provisions are labelled by day so we can store them in our walk-in fridge and freezer in date order to match menus which are carefully planned three weeks in advance.

We produce our own water for cooking, showers, toilets and ice and do all laundry onboard. We even keep our sewage in the form of dehydrated pellets until it can be

disposed of safely in port. All our rubbish is transferred to a barge once a week and gets disposed of as ‘international rubbish’.

Catering tricks Our six multi-national chefs and six waiters manage the entire catering operation, with food going up in one lift and dirties coming down in the other. We do not cater for halal or kosher but our bakery does produce gluten-free bread every day.

The crew works on a duty cycle with six to 10 months onboard and two months off. Life below deck is always entertaining with many nationalities and plenty of talent - and it always seems to be somebody’s birthday. They all support Crystal Palace, which might just be down to my influence! starclippers.com •

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INNOVATION IN CHEESE SERVICE PREMIUM CHEESE FOR PREMIUM AIRLINES

Beemster is completely re-thinking the concept of cheese service on board. Following detailed research we are breaking new ground with innovative concepts using the world’s finest cheese. Come to see us at WTCE stand 3C90 and discover new ideas and convenient solutions for serving your passengers world-wide with Premium Quality Beemster cheese.

New concepts featuring: Cheese & Wine Pairing Kits, Build-Your-Own for the kids, Tapas Boxes and Premium Cabin and Lounge cheese trays. Deliverable world wide.

Its not just cheese – it’s history!

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get restaurant quality Bombay Brasserie has been providing Jet Airways with authentic Indian cuisine for over a decade. Jessica Pook discovers the benefits of collaborating with a restaurant know your flavours London’s Bombay Brasserie (part of the luxury Taj group) transported its flavoursome recipes to new heights when it became the onboard caterer for Jet Airways 12 years ago. Since then the restaurant has been providing passengers with a taste of India before they’ve even landed. Shashank Bhardwaj, general manager of catering for Jet Airways, explains why it was a no-brainer for the Mumbai-based airline: “Bombay Brasserie understands Indian flavours and is able to deliver authentic meals from the region. It was the ideal global partner given the airline’s Indian heritage and its ability to cater for discerning guests from Europe and North America with Indian favourites.”

Variety is key Bombay Brasserie creates 3,000 inflight meals a day for Jet Airways and prides itself on changing the menu each month across all three classes. The airline hosts a menu workshop with the restaurant chefs each year to bring variety and innovation to the inflight meal experience. It is at this meal sampling that four rotations are chosen for each month. Shashank says: “Bombay Brasserie works with trained chefs who understand how to provide fine dining served at 35,000ft. The menu design complements the restaurant style food onboard.”

Overcoming challenges With a background in restaurant catering rather than aviation, Bombay

Fact file All cabin crew are trained by wine consultants. There are currently seven sommelier-certified. crew.

All meals are prepared 48 hours ahead of flying and frozen for freshness.

Guests in First can personalise a fivecourse meal by choosing from a wide selection of dishes.

Jet Airways has been associated with Bombay Brasserie since the first flight to London in 2005.

Brassiere had to ensure the menu was suitable for the complex supply chain from kitchen to aircraft.

Jet requires cabin crew to be trained in plate presentation and there is also a thorough process of testing the menu under different conditions and altitudes.

Allergies and dietary requirements must also be addressed as the airline offers an array of special meals and a choice of the Indian and international menus, with a variety of vegetarian and other options available.

The benefits Shashank believes that working with a renowned restaurant can give airline meals a level of credibility and enhance passenger satisfaction. The restaurant brand is carried onboard all flights from London and helps reassure passengers that they are being offered quality authentic, Indian cuisine cooked by expert chefs in the industry •

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INTRODUCING

Experience the true taste of coffee!

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Join us at Booth 1G50 #thetruetasteofcoffee

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Australian-made Award winning Tailored menu design Snap Fresh offers a new standard of quality, Australian-made frozen meals and hand-held snacks.

Our in-house research and development team offer customised menu services that provide value and culinary experience.

We have ISO 22000 and HACCP accreditation, so you can always rely on us for the consistent delivery of high quality food.

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Raw truth GOOD 4 U

If you thought eating raw meant crunching on a carrot stick, think again. From pizza flavoured Flax Snax to salted caramel brownies, the raw food trend has inspired an eclectic mix of on-the-go snacks, says Jessica Pook

Available in mint cocoa and orange and cocoa, these allergen- and gluten-free energy balls are rich in fibre.

Bursting with natural, raw ingredients - pumpkin and chia seeds, dates, raisins and cocoa powder, they're an on-the-go snack for vegans, allergy sufferers and coeliac passengers. good4u.co

I LOVE SNACKS

PULSIN Chocaholics can get their fix without the guilt with Pulsin's raw chocolate brownies.

Flavours including Maca Bliss, Super Berry, Almond & Raisin and Peanut Choc Chip feature a blend of magnesium, fibre, vitamins and minerals. They also have a range of kidsâ&#x20AC;&#x2122; Fruity Oat Bars. pulsin. co.uk

GO RAW Offers Flax Snax said to pack a powerful punch of nutrition that satisfies cravings naturally. Sprouted flax, sunflower and sesame seeds are available in flavours such as Spicy Fiesta and Zesty Pizza. There are also sprouted cookies, sprouted granola and sprouted bars in the range. goraw.com

The I Love Snacks range is designed to give an energy boost based on both sweet or savoury combinations.

Ingredients include: natural Italian olives, dried mango or pineapple. All are gluten-free, high in fibre, and contain no added sugar or preservatives.

They are all wrapped in a handy on-the-go pouch â&#x20AC;&#x201C; great for portion control. ilovesnacks.co.uk

IRAW HEALTHY HABITS iRaw is on a mission to bring raw eating habits to the world. Its healthy snacks and desserts include crackers made from apples and seeds and cookies made from nuts and carob. It offers creamy caramel 'rawl ups' which combine raw ingredients into bite-sized rolled, sweet treats and savoury courgette, kale or onion snack packs. All are organic, gluten-free and vegan friendly. irawuk.com

PLANET ORGANIC Ready Raw Bagel Bites are made from organic, raw sprouted seeds, low in carbs and rich in enzymes, vitamins and minerals, for a healthy gut. Flavours include tomato, sultana and herb. planetorganic.com

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86 / HOW TO...

How to...

update tradition Classic brands built on tradition need to adapt and evolve to keep up with changing times.

Emma Heath, of oatcakes specialist Nairn's, tells Julie Baxter how her brand has done it IDENTIFY YOUR STRENGTHS Nairn's has been baking with oats since 1896 using wholegrain oats grown in the Scottish borders to make products that are simple, natural and wholesome. It has become the number one producer of oatcakes in the UK and more recently has extended its range and broadened its appeal with contemporary launches.

RIDE THE TRENDS Responding to trends towards gluten free diets, healthy, free-from eating and snacking on the go, Nairn's has kept contemporary by adding flavoured oatcakes, crackers, biscuits, cereals and snacks across its core portfolio and a newer Gluten Free range.

KEEP RELEVANT To connect with new customers and make the product relevant to their needs and lifestyle, Nairn's contemporised the packaging – retaining the recognisable white packs and the N logo, but adding a twist with hand-painted tartan, an updated font and blogger-style photos of serving suggestions. It engaged with bloggers and influencers, and as a result saw new and exciting toppings spring up on Instagram. Porridge with the twist of seeds and fruit for example.

TARGET NEW MARKETS They expanded their target markets through events and sampling campaigns among non-traditional groups such as at shows dedicated to yoga, babies and sports nutrition, and

attended sporting events and music festivals, and soon built a following among fitness fans who rated the portability of the new pouch packs.

FACT FILE Among the newest in the range are Gluten Free Snackers - a crisp alternative Kids' options now include Choc Chip Astro Bites containing 40% less sugar than the average kids biscuit

New onthe-go snack, Mini Cheese Oatcakes contain no artificial colours, flavours or preservatives Both sweet and savoury products are featured by air, rail and cruise operators

KEEP IT MOVING The launch of portion packs for both sweet and savoury products also gave Nairn's an entrée into the onboard sector with contracts with Virgin East Coast, Trans Penine and LondonScotland Sleeper trains, BA and City Jet planes and P&O and Calmac ships.

Listed products include the standard oatcake range, gluten free muesli and crackers, oatcakes and biscuits.

LOOK AHEAD Future adaptations will revolve around reducing the sugar content of the biscuits, responding to the snackification trend, the growing on-the-go demand and out of home and convenience sectors. nairns-oatcakes.com •

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FOCUS ON / 87

DFMi at 30 This year DFMi marks its thirtieth year in the airline industry. Julie Baxter discovers how the company has weathered the storms and stayed on trend through three turbulent decades

F

ounded in 1988, initially to serve the U.S. market, DFMi soon expanded into Europe and has since then successfully navigated three decades of fast-paced industry challenge and change.

Graham Felton, ceo, says: “30 years ago there were 30 airlines in the industry.

As it consolidated, DFMi had to adjust, and expanded its products and services to meet ever-changing needs and requirements. We have constantly sought out innovative products, programmes and solutions.”

The company started as a partnership between Felton and Wolfgang Diehl (the D&F) who met while Graham was managing the airline business for General Foods and meat company Oscar Meyer, and Diehl was the managing director for onboard services at Eastern Airlines. Diehl had experience as a European executive chef and Graham brought expertise in sales and marketing. Together they created a business founded on honesty, integrity, flexibility and a passion for innovation.

On 9/11 the industry changed forever and like many caterers, distributors and suppliers, DFMi’s five year plan instantly became a five month plan. As domestic food service was discontinued and U.S. airlines began to focus on global expansion, DFMi rode the storm. Later

as airlines emerged from the 2007-2010 customers to a special morning cafe and recession and returned to profitability, the happy hour during WTCE and is running DFMi team was quick to respond to new a retro 1980s marketing campaign which opportunities with new products and reflects its 30 year history. brands, by tapping into trends to support Looking ahead Felton concludes: “The the airline industry’s gradual revival. heart of the company will always be Felton adds: “Today, airlines are more about serving our customers, supplier focused than ever on partners and each the personalisation other with honesty of the passenger’s and integrity. That’s The heart of the onboard experience. what really matters Whether it is onboard company will always most. entertainment, comfort "In the next 30 be about honesty items or food and years this industry and integrity. That's beverage, we have is projected to have what matters most to constantly watch a global passenger for changing trends and passenger growth of 4.8% compounded annually. preferences. Staying abreast of what is New aircraft and galley designs are happening in the food industry and the launching at a record-breaking pace desires of the next generation of which will require new products, passengers is a key part of our programmes and innovative packaging focus today. “ to further enhance the passenger To mark its anniversary, experience. We look forward to serving DFMi will host its VIP the world for the next 30 years. ” •

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Tasteful ideas

Premium food for premium passengers

Ravioli black tiger prawn with basil Achenbach Export Team | 65843 Sulzbach am Taunus | Germany phone +49 6196 600923 | fax +49 6196 600928 | export@achenbach.com | www.achenbach.com

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There is strong desire to see culinary expertise lead in product development Responding to an upswing in the market, dnata Catering is buoyant and extending its reach, says divisional vp Robin Padgett

A

viation is currently on a decent upswing, airlines are back and investing in product. There is new money coming into the market, lots of exciting change and some great opportunities.

At dnata we are excited about the future. There is a very strong desire to see culinary expertise lead in product development, especially in the U.S, and this is exactly at the heart of what we do.

Our ethos is to build and develop facilities that fully cater all halal and Asian requirements as well as standard catering too. These are the niches we understand well and where we see key growth.

Aussie rules Australia is currently a dynamic and exciting market. We opened our new Melbourne facilities late last year,

combining three units into one, and now cater some 49 airlines across Australia. We are also in the process of rebranding all the Alpha in Australia facilities to the dnata name. We want to keep things simple.

Everything we do, from culinary to retail, will be under the dnata Catering name.

Irish eyes Our new Dublin kitchen opened in January. We're catering TUI and will add a major Middle East long-haul carrier there in May. We have had interest from six or seven other carriers too and see Dublin fast becoming a major base. The airport will hit 30 million passengers a year this year, it's an increasingly significant location. Our 400sqm facility is built around our halal and Asian cuisine specialism which we expect to be in demand from Chinese carriers in particular.

American dreams We have been interested in North America for a while and are delighted to have won the license for Vancouver International Airport. We weren't particularly thinking of Canada but Vancouver has a strong Asian market and when we looked into it, it was a no brainer. Next will be JFK, for which we already have customers pre-signed, and then we'll look to further U.S. locations.

Asian ambitions We are great fans of the Asian region.

Asians love to travel and they love food - so do we, so we will definitely look to do more in Asia. We just have to ensure we extend our network at a sustainable pace. It's certainly an exciting time. â&#x20AC;˘

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SPONSORED SPOTLIGHT

Snack attack

Joe & Seph's is a UK family business on a mission to create the world's best-tasting popcorn.

Onboard Hospitality asks co-founder Adam Sopher for some insider snacking secrets When it comes to innovation in the snacking market, it is perhaps hard to imagine there can be many ways to reinvent popcorn but for the team at Joe & Seph's reimagining this humble kernel is now a way of life.

Launched in 2010, the company's portfolio of additive-free gourmet popcorn now comes in over 50 innovative flavours - including the UK's first alcoholic range, a high-profile Marmite popcorn

and flavour combinations which have won it 34 Great Taste Awards and made it something of a social media sensation.

Popcorn perfection The original 'masterchef' of the popcorn was dad Joseph Sopher, inspired by a memorable US popcorn experience he was determined to recreate for his family back home. Son Adam explains: "Dad tried numerous methods until our unique popping recipe was born and since then we have all got involved in creating new popcorn flavours, a range of caramel sauces (the perfect topping for an icecream or cheesecake dessert) and brand partnerships with brands including Laurent Perrier and Brewdog."

process to reduced fat (35% less than crisp brands) and calories (10% less); and the triple sieving of the popcorn to remove the traditional mess of popcorn crumbs.

It's a formula that has helped support growth onboard as the bigger kernels mean small portions are filling, and the mess-free, trolley-friendly packaging options suit retail, complimentary and lounge service.

Adam adds: "Popcorn and movies go hand in hand so it's an ideal inflight snack, plus the range of flavours ensures we can inspire tastebuds even at altitude. Popcorn is right on trend with the market more than doubling in the last six years. We get an incredible passenger reaction every time." joeandsephs.co.uk

Core principles Some fundamentals have remained constant. No artifical flavourings, colours or perservatives; larger than average kernels; an air popping (rather than frying)

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feed the 5,000 at sea Today's super-liners face significant challenges, catering for thousands of passengers and crew off shore, Roger Williams observed the solutions at first hand on a trip with P&O Pile on the supplies Joining the Azura at Barbados, the port was a hive of activity, not just with passengers embarking, but further down the dock where supplies were loading through the portside cargo doors. Azura’s must last 14 days before restocking, although fresh produce can be purchased locally from most of the nine island ports of call if required.

Plan menus ahead A 21-day menu rotation and 10%+ passengers with special diets, means the ordering team’s accuracy is vital, and F&B officers, executive chef Daniel Richardson and 160 chefs work with military precision to deliver this highly pressurised service. Nicknamed the M1, Azura’s supply corridor runs forward to aft on Deck 4. It’s a logistics conduit feeding the 10 galleys, nine restaurants and 11 bars above with staff and supplies, including a ‘special meal’ preparation galley. offer plenty of choice Peninsular and Meridian, the two main restaurants, have the largest galleys, each preparing around 1,200 breakfasts and dinners (the balance served in specialist restaurants, grills and self-serve buffets). Breakfast is à la carte but with only one ‘chef’s special’, whilst dinner menus average five cold starters, three soups, a salad, 10 mains, eight desserts, three sorbets and a cheeseboard. Marco Pierre White designs signature dishes and the black tie Gala Dinner menu.

Fact file Quantities served onboard are massive and include 3,000 gallons of ice cream.

Enough milk is taken onboard to fill the swimming pool on deck 15.

Half a million eggs are served along withthree tons of bacon – laid end to end that would be a 5.5 mile rasher road!

Chicken is a staple ingredient with options included in most sittings so six tonnes of chicken is loaded onboard.

put service systems in place Starters are chilled or ambient for plating in advance, and there are dedicated galley areas for soups, steamed vegetables, mains and desserts.

A manual order chit system sees waiters queue in sequence to collect their guests' food. The dispense bar is more scientific, preparing drinks for collection based on EPoS orders from wine waiters patrolling tables. Meanwhile ‘clear and wash’ operations have up to three lines in the larger galleys.

TASTE FOR QUALITY Every dish is tasted daily by the F&B top brass, and it’s in the crew’s interest to get it right. Leftovers go to their mess alongside ‘home cuisine’ for the Asian, European and Indian staff who are away at sea for up to 10 months!

Keeping both passengers and crew happy is not quite a miracle but certainly a challenge! •

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Natureâ&#x20AC;&#x2122;s

harvest Biodynamic wines are standing out as different, sustainable and delicious, Richard Williams discovers why they work onboard along with organic options

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BIODYNAMIC WINES / 93

I

n 1997, a 13-strong team from prestigious wine merchants Corney & Barrow visited Domaine Leflaive in Burgundy. They were given a blind tasting of two wines. Twelve of the 13 tasters preferred the same wine.

Both wines were technically the same: 1996 Puligny Montrachet 1er Cru Clavoillon. But they came from neighbouring plots of vines, one organic, the other biodynamic. The tasters had chosen the biodynamic wine as their favourite. The next year Domaine Leflaive went fully biodynamic.

So what's the difference between the two and what's the potential for biodynamic wines onboard?

Biodynamics pre-dates organic farming by several decades - it's a system of agriculture that avoids chemical inputs just as organic farmers do. In addition, all the various tasks, from planting and pruning to natural compost preparations using ingredients harvesting, are regulated by a special biodynamic ranging from manure and cow horns to yarrow calendar. The calendar identifies Fruit Days – best for blossom, chamomile and stinging nettles. harvesting; Root Days – for French connections pruning; Flower Days – when In France, several famous vineyards should be left alone; and Leaf Days – for watering.

The lack of sulphites in estates such as Château No chemicals or biodynamic wines may Margaux and Domaine de la ‘manufactured’ additions contribute to wellbeing Romanée-Conti are managed (such as commercial yeast) are and help to reduce jet lag biodynamically, along with plenty of less well-known allowed in biodynamic wine, vineyards. The biodynamic and they have fewer sulphites: system is definitely on the increase, and a number of 70mg per litre of biodynamic red, for example, formerly organic vineyards are seeing a market benefit compared to100mg in organic; and less than half the in upgrading to this ‘gold standard’. level of ordinary reds. Standards are laid down by the Former rugby player and career winemaker Demeter Association, the official international body Gérard Bertrand, for example, committed to that certifies biodynamic products. biodynamics in 2002 at Domaine de Cigalus, Biodynamic wine growers also make nine special in Bizanet (Aude). He was convinced that the culture of the vine in harmony with nature was the best way to create great wines. "Biodynamic wines reveal the intrinsic nature of the terroir and the winegrower's talent, affirming their connection to the living world," says Bertrand.

Around 600 of his 800 hectares are now farmed biodynamically, and all will be by 2020. Bertrand is convinced the system produces a healthy vineyard, a sustainable environment, and balanced wines, vibrant with the intensity of the terroir.

Enguerrand Bazin is Gérard Bertrand’s brand experience, wine tourism and digital manager and explains: “Biodynamic wine is one step further than organic. Organic systems ban chemicals, but biodynamic

Left: Former rugby player and winemaker Gérard Bertrand, who switched to biodynamic wine in 2002. Above: Clos d'Ora, his estate. Below, left to right: Champagne Fleury, the original biodynamic Champagne; Sedlescombe Cuvée Rosé Brut; Stefano Lubiana Sauvignon Blanc

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BIODYNAMIC WINES / 95

wines go further, reintroducing life into the soil.

Benefits at altitude Bazin says biodynamics are especially good onboard It reinforces the relationship between our wines and because: “These wines are more influenced by their the environment in which they grew. By doing so, the environment and are more eager to open themselves wines have better balance and show more minerality. with the higher pressure, thus being more palatable.”

In addition, whites tend to gain acidity, earning them They also suit the consumer trend towards healthier a fresher, fruitful complexity.” more sustainable choices. The relative lack of sulphites To get this right requires a balance of science and in these wines may contribute to wellbeing at 30,000 winemaker skill. Jean-Baptiste Terlay, head winemaker, feet and help to reduce jet lag too. explains that the grapes are monitored by a precise Andrew Brown, of wine merchants Ratcliffe & Brown, analysis of polyphenol content in the laboratory. is interested in organics: “Organic wines certainly have He says: “We are convinced that the palate is always appeal to our airline customers and we have been more accurate, so we taste the grapes from each supplying easyJet with an organic Sauvignon Blanc parcel of every vineyard to assess their ripeness hey from Spain for a while. They before harvesting.” That way, are great news, purer and less the grapes are always picked at harmful to the vines and the their optimal phenolic ripeness Biodynamic wines suit soil. There is also a perception level, which is essential for fullthe consumer trend that such wines are higher in bodied, silky-smooth wines. towards healthier, more quality and lower in sulphites; Boarding biodynamics with a higher price tag to sustainable choices Gérard Bertrand wines are match. already served onboard. Thibaut de Braquilanges, “The easyJet wine is in 187ml PET bottles and is director of airlines and cruise lines, says: “We are sold onboard as something a little different. When regularly listed on airlines such as Air France, Cathay you are looking for a unique selling point to stand Pacific, Oman Air, Emirates and Etihad in Business out from the crowd, organic ticks a lot of boxes. Of and First with our biodynamic flagship Cigalus course, the wine still has to taste great, organic or red and Cigalus white, but also with our other not. I’m pleased to say that ours does.” estates committed to biodynamics such as Château Other biodynamic wine producers include: Hospitalet, and Château La Sauvageonne, which Bonny Doon, Benziger Family Winery and Bonterra was awarded Best Business Red Wine by Cellar in the Vineyards by Fetzer Winery in California and French Sky 2016. We also supply cruise lines including NCL, producers Michel Chapoutier (Rhône Valley), Oceania, Regent, Compagnie du Ponant, Star Clipper, Nicolas Joly (Loire Valley), Domaine Michel Lafarge Roederer Disney Cruises and Celebrity. Our organic wines are (Burgundy), Cristal Champagne by Louis Roederer; listed on Air Canada, Icelandair and Delta." and Domaine Zind-Humbrecht (Alsace). •

Above, left to right: A traditional wine press; Clos d'Ora at sunset; Below: The Paul Sapin organic wine on easyJet

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IN CONVERSATION / 97

Onboard guests are curious and willing to explore Air Canada’s sommelier, Véronique Rivest, explains how to ensure your onboard drinks menu keeps up with changing tastes

N

umerous studies have pointed to how our senses can be affected by the aircraft cabin environment. The altitude, drier air and noise can make wines taste less fruity, sharper and more tannic so it's important to look for wines with great balance.

Wines that are well made and harmonious tend to taste better in the air. I also avoid wines that are too high in alcohol which increases dehydration.

Balanced wines, without too much oak, overripe fruit or excessive alcohol, are also less tiring and more food-friendly.

For every new Air Canada wine list I seek inspiration from Chef Hawksworth’s menus. Overall food friendliness is a key factor in all wine choices and, wherever possible, the specific traits of a wine are matched to individual menu items. But the wines have to be versatile as menu and wine list changes do not always coincide.

I also seek variety so our five

Air Canada's culinary partner, Chef David Hawksworth and sommelier, Véronique Rivest International Business Class wines are all from different countries and different varieties. Air Canada serves more than 200 airports on six continents so it’s only right we reflect that. The world of wine is so vast and part of the fun is exploring and discovering new flavours.

Authenticity is key Guests are not only more knowledgeable about wine but curious and willing to explore so I aim for a balance of classic and lesser-known wines and of course to include one of our great Canadian wines.

Authenticity and respect for the environment also play a major role so my preference is for wines that are a reflection of terroir rather than of very manipulative winemaking. Right now, we are featuring a chardonnay from Tawse

winery in Ontario. It's one of Canada’s top wineries, promoting organic and biodynamic farming, and produces quintessentially Canadian wines that we love to showcase.

And from the traditional southern French region of Cahors, the birth place of the malbec grape, we are featuring Le Combal from the highly-regarded CosseMaisonneuve, a leader in biodynamics.

Wine is increasingly important in the onboard offer, as guests’ interest in wine is increasing. They ask more questions now and give more feedback. An airline cannot just offer a list of ho-hum wines.

Consumers have become very discerning and we plan on keeping their interest piqued with a selection of high quality, authentic and diverse wines, which taste great onboard! •

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TAKE YOUR PICK / 99

Cool waters The need to rehydrate inflight is well established and the choice of ready to serve water options with added style and flavour has never been greater, says Julie Baxter PHROOTI

POW

Created simply by infusing spring water with real fruit, the Phrooti Fruit Water range includes blackcurrant, raspberry and mango flavours. All with no added sugar or sweetners. phrooti.com

The Powerful Water Co believes water can be an energy drink when flavoured naturally with fruit and plant sources and infused with natural caffeine from guarana and ginseng.

It comes in three flavours: cranberry and apple, citrus and zest, coconut and lime. powenergywater.com

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UGLY

GET MORE

Ugly Drinks targets millennials with 'The Ugly Truth' an authentic, transparent brand with nothing to hide. It aims to support a move away from sodas and fizzy soft drinks to healthier options. It offers four flavours including lemon and lime, triple berry, orange, and tropical. All are based on sparkling waters flavoured with no sugar, no sweetener, no calories and no artificial ingredients. uglydrinks.com

Based on a spring water, the Get More range includes natural flavours and added vitamins to target specific user needs. So there is apple and raspberry with B vitamins for energy; and sparkingly blackcurrant and blueberry with vitamin A to support skin and vision.

Get More kids drinks include apple flavoured water with multivitamins, orange with vitamin C and mango with vitamin D and calcium. getmorevits.com

ONE ORIGINS Inspired by connections with Africa, One Origins blends botanicals with natural spring water to create very low sugar infused waters. Flavours feature hibiscus, moringa and rooibos, and every bottle sold helps fund water projects for communities in need. onedifference.org

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er ta ble ,

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ns

s on o c the in C g t n ow ar nci h a M h n New d n. ns rinks brands are e sig lai e p d expe ex rience through packaging ers k a M Can e h t f o chairman

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he can, whatâ&#x20AC;&#x2122;s not to love? Consumers are drawn to products that taste great, simplify their lives and catch their eye; the can is lightweight, convenient, chills quickly, is easy to carry, often features vibrant eye-catching imagery and, of course, is infinitely recyclable. They are great for onboard retail too, as they look great in a display, keep drinks fresher and more authentic tasting for longer, and utilise retail trolley space efficiently.

Cans are increasingly being recognised for their great design too. In 2007, just 16% of people agreed that cans looked good. That figure is now 44%, according to a study by market research company GfK for MPE (Metal Packaging Europe) and the UK Can Makers, which examined perceptions and attitudes to drinks packaging. With more exciting,

innovative can designs hitting the market, this is a number that's expected to rise.

New brands are turning to packaging and can design as a way to differentiate themselves in a competitive sector. Consumers now want drinks cans that look cool as well as containing a great-tasting product that offers new and interesting flavours.

The Gfk study also reports that consumers agree drinks from cans taste good; they are perceived as delivering 'good value for money' and 'freshness', as well as being 'recyclable' and 'easy to drink from'.

The can offers a whole host of exciting design possibilities, making it a very appealing ď&#x2019;&#x2C6;

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pack format that manufacturers and brewers are embracing. The growth of the canned craft beer movement has, in recent years, played an important role in changing the general perception of the can’s aesthetics. Bold, innovative designs are helping craft beer brands form and cement the image of the can as a premium pack.

The recycling and sustainability features of the can are also key factors as to why suppliers are choosing this packaging format. The impact it has on the brand image in terms of its green credentials are becoming increasingly more appealing and important to consumers.

Brands like Beavertown have led the way with The packaging with the best colourful and eye-catching creations that attract recycling story, combined with the eye of the consumer. This push towards greater great design and taste is now creativity is creating some exciting opportunities for the most attractive option. designers and brand owners.

Much of the The can presents them with a innovation larger canvas through which in the can is they can innovate and gain an driven by the The recycling and edge over competitors. needs of the sustainability features Digital printing has come into customer. It’s important to choose of cans are key factors its own. Smaller batches of cans to their popularity can now be designed as onethe right drink for the off, special editions for movie right package and the launches or special/seasonal right package for the right promotions – maybe as a way to add some festive venue/audience. Here are a few of the design spirit to the product. These designs can be printed innovations that make the can the ideal pack straight from computer to can quickly, making it format: ideal for small runs.



360 designs

A distinct advantage of the can is its 360-degree canvas. Not restricted to just a label around the centre, the entire package can be transformed into a work of art – craft beers are a great example of some bold and creative designs that really stand out on a shelf or trolley display. display.

Thermo designs Thermochromic inks allow surface areas of the can to change colour. This can be used to show when the beverage is the optimum temperature for drinking, so they can enjoy the product at its best. Brands want to make sure consumers enjoy

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the product and that the packaging doesn’t he industry is now hinder the quality of the taste. The overseeing the development of different colours and temperatures, attempting to increase the fun and interaction for consumers.

Pop-up straws Pop-up straws are another fun way for consumers to be able to interact with the can and enjoy their beverage. Drinkers don’t have to tip the can to get proof solution for a taste of it. It also offers a spill-proof those on the go. From a brand perspective, it offers another opportunity to add in logos or messaging by lasering onto the straw itself.

Resealable cans The can is a convenient package, but this was improved upon even more in 2010 when the resealable can since it was first used entered the market. Since then, to contain beverages energy drinks and canned 80 years ago. It’s enhancing CAN MAKERS water brands such as the drinking experience, The Can Makers is the first Cano Water (pictured) especially in the craft organisation in Europe formed to have enabled their sector of the industry. promote drinks cans. Members of the customers to enjoy Every year we see new Can Makers work together specifically to their drink on the innovations launched promote the benefits of the drinks can and move but also save to enhance the can aid communications between the industry some for later. for the benefit of the and its customers: the brewers and soft drinks This is a key feature consumer, brand and manufacturers and the retailers, as well as the for the younger marketer, so expect packaging industry, the media and consumers. generations who are more innovations in The Can Makers Information Service acts as looking for products packaging design to be the reference point for data and advice that fit in with their picked up by more brands on the beverage can and the can on-the-hop lifestyle. The and hit the shelves over the manufacturing industry. can has come a long way next 12 months. •

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WTCE EXPO Hall A4 Stand No. 4D 80

37th Floor, Singga Commercial Centre, 148 Connaught Road West, Hong Hong Tel: (852) 2882 1810 • Email: chatsford@airchats.com.hk • www.chatsfordhk.com Chats.indd Untitled-1 11

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Sweet dreams *N

EW ARRIVALS *

New milk drink specialist Sleep Well believes it has a beverage solution which will help ensure your passengers are relaxed and sleep soundly onboard Everyone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard.

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

So if you're making your way into the onboard market, get in touch and we’ll spread the word, champion the cause and watch your business as it heads sky high or gets on track.

Valerian adds value Sleep Well is a totally new concept.

A naturally enhanced UHT milk drink designed to encourage sleep.

Available in 200ml sip 'n’ sleep cartons, it is made using only four quality ingredients: Jersey milk, valerian, honey and vanilla. Valerian has been helping people relax and sleep for 2000 years and is now being offered as an ideal way to support passenger wellbeing. An ambient product with a nine-month shelf life means it’s easy for airlines to stock and serve.

Natural relaxation

Valerian has been helping people relax and sleep for 2000 years. It is an ideal, natural way to support passenger wellbeing

Invented on a flight from LA to London

by Sam (a fearful flyer) and her husband Allan Watts, Sleep Well was born from a desire to sleep onboard without the need for medication full of synthetic ingredients.

Sam says: "Forget sleeping tablets that leave you feeling groggy; Sleep Well offers travellers a natural, enriching alternative that helps them arrive refreshed and relaxed. It can help travellers of all ages and we believe serving it onboard will enhance a carrier’s wellbeing credentials and generate positive PR." The product uses Jersey Milk which has 20% more calcium, more protein and a higher concentration of vitamins and minerals. It is soon to be launched in a chocolate flavour too. sleepwellmilk.com •

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suites success

Textile suites, whether branded or bespoke, have become a thing of beauty in many premium cabins. Julie Baxter gets under the duvet to discover more about this luxury trend

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A

re you sitting comfortably? It is a testing, and experimenting with prototypes to question that has taken on a whole develop its airline bedding line and each product new meaning onboard, as airlines in the portfolio is designed to ‘maximise rest and look beyond their core infrastructure comfort’. United too claimed a first-of-its-kind to ‘dress’ seats in increasingly impressive style. partnership for its Polaris cabin, working with the Gone are the days when a pillow and a blanket luxury department store Saks Fifth Avenue for its were enough, in premium cabins at least, now the custom bedding (in two weights), and Delta has trend is towards a whole suite of textile products, an ongoing relationship with the renowned Westin coordinating and complementary items all chosen Heavenly hotel brand to create inflight bedding that to convert the seat into a lush comfort zone, includes hotel-standard white comforters, blankets forming an integral part of the cabin’s style. and hypoallergenic pillows.

Qantas A380 First customers, for example, now Galileo Watermark’s head of aviation Kenny luxuriate in bedding products created exclusively Harmel comments on this shift towards branded

by Australia’s home and textile suites: “We are seeing lifestyle brand, Sheridan. In a an enormous paradigm shift contract facilitated by Galileo in the industry towards a Watermark passenger’s receive ‘hotel in the sky’ approach – We are seeing an what is claimed to be the first enormous paradigm shift providing the same comfort, ever airline pillow menu, with personalisation and choice towards a 'hotel in the three choices. It is as part of a you’d find in a luxury hotel but sky' approach suite of 13 products selected at 35,000 feet. for their finest materials “For the Qantas range the including cotton sateen and Tencel, used for its materials were chosen to maximise passenger thermo-regulating and sustainable attributes. comfort onboard. The thermo-regulating properties On British Airways, passengers receive a suite of Tencel, for example, ensures the passenger’s of branded bedding from The White Company, core temperature is stable for longer which, in facilitated by Matrix, which includes a full-size pillow combination with the softness of the material, and mattress topper, a super soft, cotton-rich day provides for a much longer, deeper sleep." blanket with satin trim or a full quilted duvet. A The suites also have to work in terms of storage day cushion doubles up as a lumbar support and and service optimisation - the length of time and the bedding set is accompanied by a coordinated complexity of the turn down service for crew, the amenity kit with products from the brand’s ‘Restore unpacking and repacking processes. and Relax Spa Collection’.

Galileo Watermark is currently working to develop American carriers are in on the act too, with new materials and applications which improve American Airlines now featuring the Casper bedding product durability and increase the number of brand, facilitated by WESSCO International (see uses. Harmel adds: “We are working on exciting  page 120). Casper spent over a year researching, developments with sustainable and recycled

Pictured left: The Casper sleep suite for American Airlines, facilitated by WESSCO. Below: BA's White Company bedding with Matrix

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image courtesy of Dubai south

orvec

UAe Dubai Incorporation Orvec is pleased to announce the incorporation of its UAE Joint Venture in Dubai South.

This will give Orvec a local presence in the Middle Eastern region, with Syed Amjad Ali heading up the sales and marketing function as Orvec Middle East's Regional Sales Manager.

This can be offered across a wide range of passenger comfort products like head rest and pillow covers, pillows and duvets, dining items like linen, napkins and tray mats, all manufactured by Orvecâ&#x20AC;&#x2122;s wholly-owned plants in Xiamen, China and Hull, UK.

Orvec is now perfectly positioned to offer local service and support to carriers across the Middle East and beyond.

We would welcome the opportunity to meet you on the Orvec stand (1D80) at WTCE this year to understand your requirements and give a more detailed explanation of this exciting new venture.

Expect direct-to-factory pricing plus Orvecâ&#x20AC;&#x2122;s exceptional levels of quality and service.

Alternatively please get in touch with Amjad (a.syed@orvec.ae) directly at any time.

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materials as well as channels for repurposing that material once used to give it an additional or, we hope, infinite life cycle. There are huge strides being made in textile development, including type and composition of materials, as well as extra benefits and finishes. Micro-encapsulation which can attach fragrances, skincare actives and antimicrobials to textiles, as well as moisture wicking technology, are all evolving options too.”

down means a one year contract may only have a few months of full swing production. Start/stop production is more expensive and does not lend itself to product quality and uniformity.”

He predicts the emergence of more retaildesigned textiles onboard and anticipates textile suites for 'Premium Economy' could well come next to differentiate this cabin further from standard Economy. His team has also developed a sensory range of products that can be filled with natural Cabin coordination grain (e.g wheat) or cherry stones and infused with Tim Morris, at Mills Textiles, has worked on U.S. an aromatherapy scent to support sleep or wake-up. bedding suites. He says: “Weight and durability At Orvec, the team has worked on textile suites remain key but airlines now see that coordination for European, U.S. and Middle Eastern carriers across a range of products recently. Kevin Stamp, md, adds hugely to the passenger says: “Improving the quality experience. It ties all the airline’s of passenger sleep is key and Improving the quality bringing home comforts and efforts together far more than a random selection of products. trends with recognised brands of passenger sleep We focus on not only a common onboard is now key is currently the priority. We or complementary colour palate work to create appropriate across a suite but also some linking embellishment, brand alignments that ensure colours are on trend such as a quilting pattern, and develop a range that and reflect the airline and its market. We look to doesn’t compromise the design and tactility.” include subtle designs, simple colour schemes, Launderability and performance have to support soft-to-the-touch fabrics (such as peachskin and the proposed aesthetics and while environmental, microfibers) and discrete branding. Calming colour sustainable and ethical purchasing remain key pallets, simple design features, discrete patterns prioirites, Morris confirms the strongest trend has and branding, and a consistency across the cabins been towards branded textiles, sponsorship and is key to the ultimate cabin image and customer shared cost ownership. experience.”

He says: “We are trying to help our customers with He agrees that the suite trend in premium cabins more 'flexibility' within their rigid contracts, be it has an effect throughout the aircraft, with colours, through the potential to change logistical solutions designs and patterns echoed in other cabins, albeit mid-term or to challenge, through specification or in a diluted manner due to cost constraints. design, a refresh throughout the contract. Textile Orvec’s new Luna Linen, for example, uses contracts do not lend themselves to short term technology to add futuristic and innovative finishes  agreements as production build-up and windand will bring the launch of a super soft, spun



Below L-R: Innovations from Mills Textiles and the Qatar Q-Suites duvet by Global-C Inflight Products

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playful.

lace fabric for disposable pillow covers soon.

Not all carriers are switching to the brand alignment strategy. Global-C Inflight Products worked with Qatar Airways on a bespoke top-end bedding range for its Q-Suites Business cabin, supplying an extra large, top-end duvet with a plush velvet-like finish in Qatar's grey and plum colours to be used when two Business seats convert to a double bed.

Wayne Costigan, director Asia & Pacific, recalls: “The airline was committed to finding the absolute best in breed for every element of its bedding suite so it took a mattress and pillows from Germany, the duvet from us, and designed its signature message pillows in house, working with us to develop the fabric type and printing. We also designed the cushion pad that fits between the seats to create the double bed, which was a very unique challenge.

"Many airlines still want to create something bespoke, something that is linked to their particular seat style and the airline’s branding, focused on aesthetics and comfort but also paying attention to the long-term life cycle, laundering and durability of the product with attention to factors very specific to aircraft use," he adds.

His team has spent much time working with airline laundering teams to understand their processes and explain fabric care in far greater detail then simply adding a care label. Costigan explains: “Laundries need very precise instructions based on their industrial laundry conditions. The Qatar duvet was 40% bigger than the usual aircraft duvet and cost 20% more so it was important that it had greater durability and a longer rotation period. If an airline is going to invest in really dressing the seat it is vital that everyone involved in the process understands the care needed to get it right.” •



practical.

personal.

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Eat well

Feel good food Marc Warde has shed six stone and discovered a new sense of wellbeing around food. Here he shares some tips on how to bring feel good foods onboard

I have long maintained the merits of good comfort food inflight as a way of bringing familiarity and reassurance to the alien environment of a flying tube. However, since my life took something of a turn last year, my views on what we eat have evolved somewhat.

Having worked in the hospitality industry all my professional career, my ever-expanding waistline hit a button in the no lie mirror that made me take action, and thanks to the 5:2 (intermittent fasting diet) and the inevitable gym and swimming I shed six stone, 39kgs or 84lbs. I feel both some shame at having been quite so large and pride in getting rid of it, and whilst I enjoy food too much to ever see it as purely for function, I realise now it really is about balance There are some foods and eating to feel good. simply best avoided

Fear factor

permeate onboard. To be commercially successful airlines need to offer a mix of comfort foods and healthier, tasty options that promote wellbeing.

onboard altogether, foods that make you feel Ones to avoid sluggish and bloated

When you’re flying you want to feel good but you’re reliant broadly on the choices already made by others. Deep down, most passengers travel with a little uneasiness and whilst the airline industry had its safest year yet in 2017, the statistics don’t settle that uneasiness quite the way a delicious pie can do! That might make them feel better temporarily, but will it make your passengers feel good in the long run? Probably not.

Much of the food we eat we choose for the short term fix but there is a sea change coming in eating habits like we’ve never seen before and it will undoubtedly

There are some foods simply best avoided onboard altogether, foods that make you feel sluggish, bloated and frequently lethargic. Beans and pulses might be good for your passenger on the ground but in the air they cause gas, as do cabbage, onions, cauliflower and broccoli.

These are never going to support a comfortable, pleasant flight or support sleep.

Heavy foods that take time to digest are also a mistake. Red meats in particular take even longer to digest inflight (when we are so sedentary) than on the ground, so a big juicy steak might sound great but is unlikely to make your passengers feel great.

Similarly that full English breakfast served just prior to landing may read well on the menu but is unlikely to sit well in their stomach.

Spicy foods are in vogue and are probably better for adding flavour than lots of salt,

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but avoid inflicting curried acid reflux on your passenger by giving simpler, more digestible alternatives. Likewise sugary snacks and delicious desserts might seem like an indulgent treat but they mess with the body’s sugars in an exaggerated way in-flight.

Ones to adopt Some airlines have already adopted menus with low FODMAP ingredients (short chain carbohydrates which are hard to absorb) – ideal foods for flying, albeit often a little bland. And most airlines also offer a special meal option actually termed ‘Bland Meal’ which is easy to digest but really doesn’t sound very exciting (and often isn’t!). Vegetarian choices – avoiding dishes that are pulse- or onion-based - are great, as is chicken, and salads will help them take on more water, supporting that essential hydration.

Offer up fruitier desserts or if you’re offering chocolate, feature the less controversial dark stuff. Serve them later in the flight and they are less likely to disturb the passenger’s rest. I admit some sugar-free options are just awful and far too worthy, but it is worth experimenting as some really do succeed both nutritionally and on taste.

Encourage passengers to match every alcoholic drink with twice the volume of water too. If nothing else it'll get them standing in the queue for the loo and help avoid any risks of DVT. It's about offering passengers balanced choices that support wellbeing. Do that and both your business and their bodies will reap the rewards. •

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textiles for a sustainable future

“Visit us in WTCE 2018 – Booth #4D70”

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uro-GOODNIGHT is a reliable partner with great textile heritage and generational transmission of knowhow since 1800, specializing in the production of quality inflight products.

We are vertically integrated from spinning to confection, producing all types of jacquard woven blankets for airline, home, institutional and military use. We are also producing a full range of fleece, washable and disposable blankets, rotable and disposable table linen, pillows and pillowcases, headrests, duvets and comforters from cotton sateen to polyester peach skin, with fibre and down fillings that provide comfort and warmth.

CONTINUOUS RESEARCH AND PRODUCT IMPROVEMENT

As the supplier for major airlines and extremely demanding institutions like the military and fire brigades, we have been able to demonstrate our mastering of both physical and chemical properties in our textile processes, i.e. permanent antistatic, bacteriostatic and anti-bacterial, air permeability and thermal insulation.

Our improved thermal properties to weight ratios help maintain body temperature at altitude, while supporting airlineâ&#x20AC;&#x2122;s needs for reduced stowage space and fuel consumption. Our blankets make the

EURO Goodnight advertorial Final .indd 23

travelling experience more comfortable. Made from either man-made or natural raw materials, they are soft, skin friendly and anti-allergic.

SUSTAINABILITY EURO-GOODNIGHT has placed sustainability at the centre of its business through research and technology implementation, with the aim of achieving a green future for the textile industry. We have ISO 9001: 2015 quality certification and ISO 14001: 2015 environmental management system and have also signed the UN Global Compact. We are actively addressing the issue of sustainability and driving fundamental changes in the production of our textiles while still improving product quality and competitiveness.

The origin of all the electricity we consume is certified 100% renewable and a substantial part of our net income has been invested in renewable energy installations.

NEW PRODUCTS We have added and will be presenting at WTCE 2018 a number of interesting new products to our collection, such as new textile anti-slip tray mats, microfibre blend cold and hot towels and disposable and short-life cotton napkins. euro-goodnight.com

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Go nuts A bag of nuts has long been a staple, if increasingly controversial, snack onboard.

Laura Gelder looks at innovations in nuts YOUR DAILY RATION OF NUTS

SOUL FOOD COLLECTIVE

These 20g sachets contain golden yellow roasted Levantine hazelnuts which come with some unusual flavours: chai with bourbon vanilla, rosemary and chillilime. They are vegan-friendly, gluten-free and rich in vitamin E and omega 3 fatty acids. haselherz.de

Launching at WTCE this year is a new collection of organic nut clusters made from almonds, pecans and hazelnuts. Offered in 12g snack bags or larger 25g bags, these come in some inventive flavours: Caribbean jerk, Sri Lankan curry, nacho cheese, piri piri and chip shop curry. The snacks are gluten-, peanut- and gmo-free and (with the exception of the cheese edition) vegan too. soulfoodcollective.co.uk

SNACKING ESSENTIALS

WHITWORTHS The Shots Nuts range features four flavours: salsa, with pistachios, cashews and salsa almonds; salted caramel, with cashews, hazelnuts and salted caramel peanuts; smoked, with almonds and smoked cashews; and chilli, with pistachios, jumbo peanuts and chilli almonds. Each 25g pack is 150 calories or under.

There is also a new 'bright little nuts' range for kids. whitworths.co.uk

This company specialises in healthy natural snacks and launched two new formats last year: shots and pots. The 50g shots come in almonds, cashews, fruit & nut and fruit & seeds. The duo 70g pots contain two separate portions: yoghurt peanuts with milk chocolate raisins, and dark chocolate cranberries with peanuts, edamame beans and salted corn. The substantial pack makes for a good buy-onboard option. snackingessentials.com

KINOMI These premium Japanese nuts come beautifully packaged in a 40g metal tube, brightly coloured with distinctly Far East artwork. Exotic flavours include wakuwaku cashews with sumac and arctic seaweed, poripori almonds with amchur - powdered green mango - and smoked red jalapeno and now baribari barus, a Brazilian nut, with cumin, coriander, chilli and lime. All nuts are organic and also presented in a 200g sharing bag or 20g mini bag. kinominuts.com

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120 / FOCUS ON

Casper connections American Airlines has forged a new partnership with innovative bedding specialist Casper for its Business textiles suite. Julie Baxter discovers more

C

asper was founded with a mission to improve sleep.

Launched in 2014, the company quickly gathered a cult following before building business internationally and most recently got onboard with American Airlines.

The partnership (facilitated by WESSCO International) applied Casper’s sleep research and expertise in sleep science and used it to transform AA's inflight sleep experience with a range of products specifically designed for the air.

The company applied the millions of data points it has used to develop its award-winning products toward innovating the inflight sleep ecosystem.

Emma Frane, at Casper explains: "We believe that sleep is the third pillar of wellness – in addition to food and fitness and this partnership allowed us to take our disruption and innovation beyond the mattress industry, into the travel sector."

In collaboration with American Airlines, Casper’s engineering team studied the air travel environment and tested countless product variations. The result was eight new sleep products: mattress pad, pillow and lumbar pillow, pillowcase, duvet, blanket, pyjamas and slippers.

The mattress features a multi-layer comfort at all altitudes. Sewn-through sleep surface designed to smooth over seams create small, rectangular chambers any seat grooves, while the two pillows that provide consistent fill distribution to were designed after testing dozens of ensure bedding stays fluffy and in place. prototypes — one is for sleeping and one After testing dozens of blanket styles, the for more comfortable waking hours. Both Casper team designed a soft, breathable are inspired by what blanket in a chambray. is described as 'the The pyjamas complete transformative design the comfort offering and of the signature Casper the slippers include a We believe sleep is ‘wink’ stitched into the pillow' with cuttingthe third pillar of edge fibers. They design, signifying the wellness after food the joy of bedtime. comprise hundreds and fitness of thousands of small Frane says: "The fibres, combining to Casper inflight product ensure both support suite is the first to be and pliability. designed with Casper-quality R&D, using The pillowcase was inspired by Casper’s renowned expertise in sleep research sheet range and uses crisp, smooth and sleep science to design the products and breathable fabrics; while the specifically for the air. Our intention is to duvet is based on the brand's refine and expand the offerings based signature duvet and inspired by customer feedback. Response so far has performance outerwear for been positive." •

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UNIFORMS OF THE

FUTURE GLOBAL LEADER IN

DESIGN - PRODUCTION - LOGISTICS WTCE 2018 | STAND #1G40 WWW.WEARSKYPRO.COM/CORPORATE

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122 / SUGAR FREE ALTERNATIVE

when

sweet goes sour

Healthy diets are all the rage – but is sugar content being analysed enough? Laura Gelder identifies the issues and some ideas for those who want to show they care by reducing it

I

t used to be salt and fat but now sugar has been declared public enemy number one. After all, salt and fat are two things humans need in their diet – albeit in moderated quantities. But refined sugar? Our bodies don’t need it, they want it.

Norway already has a sugar tax in place and celebrity chef Jamie Oliver has campaigned for the UK government to impose a sugar tax on drinks companies, purporting it as both a way to pay for the

impending bad health it creates as well as forcing companies to cut it or pay for it.

Sugar comes in so many guises it’s often difficult for consumers to identify it: sucrose, glucose, fructose, maltose and hydrolysed starch are just some names for it, along with natural-sounding terms like honey, corn syrup and molasses - the latter two anything but natural. According to National Health Service guidelines in the UK, added sugars, such as table sugar,

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honey and syrups, shouldn't make up more than 5% of the energy we get from food and drink each day.

That’s about 30g a day (or seven cubes of sugar) for those aged 11 or older. If you put sugar in your tea or coffee then that’s a tough line to stay under.

The invisible enemy Many foods contain sugar which slips under the radar.

So-called ‘healthy’ items like breakfast cereals and smoothies often contain alarming levels which put people at their daily threshold before lunch. And it's not confined to sweet products. A third of an averagesized jar of shop-bought pasta sauce can contain more than 13g of sugar and trendy sauces like sweet chilli along with condiments like ketchup are also high in it.

Rising rates of obesity and diabetes are increasingly blamed on sugar consumption, just as heart disease is often blamed on high salt diets and cancer on high fat consumption, and caterers and F&B companies are had found a way of reducing the sugar content of its under pressure to create products which address this. chocolate by 40%, by using hollow sugar particles. It Ironically, low-fat foods, like yoghurt, are often claims the new particles dissolve faster to deliver a packed with sugar. Market-leading brands like Muller sweeter sensation more quickly than standard sugar. and Activia’s diet versions clock up nearly 12g a pot – But many are wary of miracle fixes. In 2017, similar to a small chocolate bar. research from trends analyst Mintel showed that The World Health Orgainsation’s global report on more European consumers were diabetes in 2016 showed that worried about sugar in food and the number of adults living with drink than a whole range of other diabetes almost quadrupled since If the global diabetes elements – additives, colourings, 1980. It attributed this huge rise, epidemic continues, calories and salt included. The largely in type two diabetes, to obesity. If the epidemic continues reducing sugar will be report showed that consumers were particularly concerned with at its current rate, reducing sugar big business sugar perceived to be unnatural, will be big business. but it also showed they were suspicious of reduced Health is key sugar. Only 8% of French consumers believe the food Nestle’s current ceo Ulf Mark Schneider was the first industry would only use low-calorie sweeteners if they outsider to get the top job since 1922 – quite a coup. were safe, showing distrust in man-made alternatives, But Schneider’s background, working for a health-care while UK consumers said it is put off when a sweet firm rather than selling chocolate bars, suggests that food/drink brand replaces sugar with sweeteners. the company realises health foods are not a fad.

Mintel’s report on UK consumer attitudes towards Shortly after his appointment Nestlé announced it sugar and sweeteners showed that over two in five 

Above: Montezuma's 100% cocoa sugarless chocolate.

Below: Perfect World's lowsugar ice cream

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Above: Onist's Avocadobased naturally sweet choc pots; coconut sugar; plantbased sweetener stevia.

Below: Squeezable chocolate naturally sweetened with fruit

sugar-concerned Brits switched from sweet to savoury snacks but its report on the German market showed that 36% of consumers cite naturalness as an important factor when buying sugar/sweeteners and identified coconut sugar as a significant trend.

Healthy products and natural ingredients are seen as going hand-in-hand and consumers are reassured by honey, agave nectar and stevia. Launches of naturallysweet snacks – energy balls made with dates, maple water and fruit crisps – are on the up. With consumers wanting to know where their food has come from, the fewer and the more recognisable the ingredients, the more trustworthy a snack is.

According to Whole Foods, floral flavours are about to flood the market. “From adding whole flowers and petals into dishes to infusing botanical flavors into drinks and snacks, this top trend makes for a subtly sweet taste,” it said in its Top 10 Food Trends for 2018 report.



Cutting down Where as smoothies were once in vogue, now vegetable juices are creeping onto the shelves in mainstream retailers, with ingredients like kale and avocado starring alongside high-sugar fruits. And where as pure vegetable juice is still an acquired taste, a drink which at least replaces some of its fruit with a vegetable will be more tempting to health-conscious consumers and vege juice in palatable shots is also popular.

Watering down is also a simple way to reduce sugar in drinks and the market has seen several

product launches involving fruit juices diluted with spring water or water drinks infused with fruit essence.

Many healthier and more innovative snacks, some savoury, are making their way onto shelves to compete with classic sweet treats like biscuits – coconut curls, raw chocolate, kale crisps or organic meat jerky, to name a few.

But it’s not likely that our love of sweet stuff will go away. In many cultures sugar is traditionally eaten at times of celebration – whether it’s a birthday or wedding – and at a instinctive level sweet is safe, unlike bitter or sour which can indicate danger. A little goes a long way and smaller portions of so-called ‘naughty’ foods are a way of lowering sugar intake. Last year it was reported that Mars, Nestlé and Mondelez (Cadbury), were considering reducing the size of some of their products in a bid to stop them from being highlighted in a report by Public Health England, while US publication Food Dive recently quoted Perry Cerminara of Hershey, as saying his company planned to have half of its individually-wrapped standard- and king-size confectionery down to 200 calories or fewer by 2022. Size, apparently, does matter!

10 sweet treats for the sugar-conscious 1. I Love Snacks’ dehydrated mango: At only 85 calories a pack and with no added sugar, or anything else, this naturally sweet snack is offered by EnRoute as well as dried pineapple. ilovesnacks.co.uk 2. Asher’s sugar-free vanilla caramels: These use maltitol and sorbitol to sweeten. Other sugarless products include dark and milk chocolate bars and

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F.S.P. GmbH Flight Service Products GmbH

chocolate pretzels. Available from DFMi. ashers.com 3. Halva’s sugar-free licorice: This Finnish company offers a sugar-free version of its national sweet which uses maltitol and stevia to give a sweet taste. halva.fi 4. Montezumas’ absolute black: With only two ingredients this is great for many free-from diets. It contains only 100% cocoa with almonds to balance the bitterness. montezumas.co.uk 5. Adonis’ low-sugar blondie: Less than 2% sugar per product, dairy, soy- and gluten-free and sweetened with natural erythritol. There's also a brownie and a greenie (avocado & matcha-based). adonis-foods.com 6. Diablo sugar-free cream-filled dark cocoa sandwich cookies: They can’t say it but we can – this is like a healthy Oreo. Other flavours include chocolate chip, coconut and peanut. diablosugarfree.com 7. Onist avocado choc pots: Only six ingredients other than avocado: cocoa, cashew nuts, dates, mineral water, lime juice and sea salt. onistfood.com 8. Pure Organic’s strawberry apple and vege strips: The natural sweetness of this chewy snack, which could replace jelly sweets, comes from fruit juice and puree concentrates and the colour from carrot and red cabbage juice. pureorganic.com 9. Sweet Freedom choc shot: This squeezable chocolate can be enjoyed in hot milk, on toast or with yoghurt. It has a low GI, has half the calories of Nutella and uses natural fruit extract, sweetfreedom.co.uk 10. Perfect World’s ice cream: With no added sugar and dairy-free, this award-winning product uses stevia, xylitol and erythritol. Flavours include caramel pecan and raspberry ripple. perfectworldicecream.co.uk •

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How to...

cater for super long haul Qantas is taking onboard wellness to a new level, working with research academics to develop programmes to support its longest flight ever. Laura Gelder discovers more Decide your goal Qantas aims to take a holistic approach to inflight health and wellbeing with the goal of reducing jetlag on its new 787 Dreamliner Perth-London flights - one of the longest ever commercial routes.

Consult the experts Creative director of food, beverage and service, Neil Perry, has created a range of menus using research from the University of Sydney’s Charles Perkins Centre. The new dishes are designed to encourage sleep at optimal times during the flight and are just the first part of a programme of wellness measures being trialled. The researchers involved come from a range of disciplines: clinical sleep specialists, nutritionists and metabolic scientists and their research will be fed into cabin lighting, temperatures, onboard exercise ideas and Qantas lounge offerings – all with passenger wellbeing in mind. remember taste is king “We’ve used ingredients that have added benefits of hydration, aiding sleep and reducing jetlag,” said Perry.

Highlights include: probiotic Bc30infused Botanica cold-pressed juice shots; a bespoke herbal tea by Dilmah with lemon verbena, chamomile and lemongrass; and recipes using hydrating ingredients such as green leafy vegetables, cucumber and celery.

Get the timing right The Qantas team has tailored specific ingredients (such as chilli) to particular times of the day – maintaining choice

but giving options which relax passenger and ensure they are sleepy when the lights go out, and helping to rejuvenate them ready for arrival.

For example, a hot chocolate bedtime drink is offered full of the sleepinducing amino acid tryptophan to help prompt the body’s sleep cycle.

Fact file The new menus will debut on the Qantas 787 Dreamliner services from Perth to London on 24 March.

The beverage selection includes organic kombucha by Remedy: a live cultured, sparkling drink full of natural

probiotics that assist with digestion.

Qantas' future Project Sunrise challenge for Airbus and Boeing to develop an aircraft capable of flying east coast Australia to London/New York means even more research is required.

Test it with tech Academic director of the Charles Perkins Centre, Professor Stephen Simpson, is running clinical trials on Qantas frequent flyers, giving them wearable technology and apps which document their sleep patterns, mood and physical state, and their food and beverage consumption. “The new menu incorporates the latest scientific knowledge on nutrition and hydration and our scientists are excited by this opportunity to discover how the wide variety of influences work together during long haul flights,” said Simpson. •

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The luxury amenity kit has become a premium cabin privilege but what if Economy passengers could 'buy' into that elite experience while sitting down the back?

Jessica Pook considers the implications

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n December last year Etihad experience that they want. decided to make its Business Our new personalised offering allows amenity kits available to them to customise their experience. passengers in Economy by Our comfort kits help guests to feel offering them for purchase onboard more refreshed and comfortable during at attractive prices. The retailed items their journey, at an affordable price included high end brands that were point. They also have the opportunity previously exclusive to Business to take home these luxury items as passengers, such as Christian Lacroix keepsakes from their trip. This is all part bags and designer cotton sleepwear, of Etihad’s approach to enhance the skincare products by Hungarian service for Economy passengers, which luxury brand Omorovicza, and Piperalso recently saw us introduce pay-for Heidsieck Curvee Brut NV champagne. lounge access and chauffeur transfers No doubt those Etihad passengers at a number of airports on the airline’s who bought into the brands enjoyed an global network, neighbour-free seats enhanced experience in their Economy and extra-legroom seats." seat. They could also have upgraded So is Etihad onto something. their experience with paid-for lounge Research from Galileo Watermark (GW) access and chauffeur suggests Economy transfers, neighbourpassengers are the free seats and extramost financially savvy further work needs when travelling. They legroom seats. But if to be done to this is the start of a appreciate added understand the trend, could offering value and service these exclusive items offerings, particularly impact of selling ultimately devalue the on ultra long haul amenities in premium offering and flights, but, says Ian economy undermine the status Linaker, ceo of GW: of amenity kits as a collectable item?

“Further work needs to be done to And is there really a demand for such understand the impact on premium products in Economy. cabins of selling amenities in the Linda Celestino, vp guest experience Economy cabin. No doubt airlines are and delivery at Etihad Airways, explains asking questions internally about the the thinking behind the move thus: “We trade-off between incremental sales wanted to personalise and enhance the of such kits and the subsequent cost inflight experience for guests, regardless savings from lower volumes, versus of what cabin they might be travelling the potential erosion of brand equity, in. For us, it’s no longer about creating value and customer perception in the an experience for each cabin; it is all premium cabin. All of which ultimately about creating an experience for each affects the long term value/revenue per individual guest. kilometres flown of their most valuable, Today’s consumer is far more hybrid trusted, premium passenger.

– they may be happy to travel in He also questions how airlines would Economy, but want to upgrade their decide the buy-on-board prices for kits. experience with premium products, so “What will any retail price say about the the comfort kits are one way for us to kit itself, both for the Economy cabin, allow for changing customer demands. and to those in the premium cabins? In We wanted to empower our guests instances where a branded bag is used, by giving them more choice – options the airline would be quantifying the that they can then use to design value of that brand, which does add a their journey, and pay for the exact layer of complexity.” onboardhospitality.com

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Wolfgang Bücherl, managing high-end than those provided in the director of SkySupply, also sees some premium cabins, the paying premium challenges: “Airlines need to determine passenger may well be upset; and if which brands are most likely to be the kits are the same as those in the identified as high end by the majority premium cabins there is also an erosion of their passengers and what price of the class distinction the airline point reflects ‘luxury’. Trying to sell promotes. Airlines have had success passengers something at a perceived promoting collectables, they’ve proved competitive price could well be the popular with those premium passengers wrong strategy. It is also questionable with access to them, so broadening their as to whether such an add-on will really availability needs some very considered appeal in less brand-conscious markets. thinking.”

We have to recognise that passengers Lisa Benzaoui, ceo of Global Inflight seated in Economy cover a very broad Products (GIP) also believes it is crucial demographic and not all who fly are as that airlines continue to differentiate brand aware or fixated in the same way.” between the offering in Business and Increasingly premium amenity kits Economy, saying: “It is important to offer are becoming more of a ‘gift’ than a similar, but slightly different products functional kit purely and kits to ensure that for onboard use, the premium cabin and now the focus is passengers continue often on their use and to enjoy an elevated Premium must enjoyment beyond mean exclusive and inflight experience, the flight. Pampering reflect something for example, smaller products flaunting sized cosmetics or a more than is offered designer labels, lush different bag style. in other classes toiletries, perfumes Premium passengers and even scented expect exceptional candles are included, and it's becoming amenities and airlines must exceed increasingly standard for the bags to their passengers’ expectations to ensure double as an iPad case, luxury cosmetics repeat customers.” bag or on-trend clutch. Where once Commenting on the placement of amenity kit refreshes were infrequent, premium amenities in Economy Petros now change and enhancement has Sakkis, chief marketing officer of become more commonplace.

WESSCO, said: “From the passengers’ While most suppliers accept perspective, luxury amenities for sale there could be a place for retailed could be a much-welcomed offering. amenities in Economy and that it may On the other hand, airlines must be be operationally and commercially very careful with potential dilution of attractive, they warn homogenisation the value proposition for their premium of cabins, on any level, needs to be cabins. When possible, we think handled carefully. Bücherl adds: “If creating distinct offerings (whether an airline has invested in a strong and buy-on-board or gifted) for specific appealing premium offer there is always passenger segments is the best way to a risk that any distractions, or actions go. This also delivers the most value for taking away from the specialty of that airline brand partners.” option will be a mistake.

GW’s research indicated that the “Premium must mean exclusive and removal of the amenity kit completely reflect something more than is offered in Economy had a negative impact on in other classes, be it in amenities or passenger perceptions of an airline. service. If kits sold in the back are more “Passengers translate its removal as a onboardhospitality.com

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step-too-far in squeezing costs – with to our product offering, we are always many passengers expecting at least thinking about the next innovation some comfort items on these routes,” that will follow. We never stand still and says Linaker. look forward to continuing to enhance He adds: “Etihad appears to be creating the travel experience for all passengers experiences for smaller customer travelling with Etihad. segments, and going beyond the "While we can’t comment on the existing restrictive categories of fullstrategies of other airlines, at Etihad we service versus low-cost carrier. This is believe the ‘airline of choices’ model is something I see as becoming more and the way of the future, as we move away more prevalent in the low-cost arena. from limiting customer experience to The challenge will be for full service the cabin they are sitting in, and head airlines to execute this strategy without towards a more personalised experience damaging consumer perception, or wherever the passenger is sitting," taking away from the intrinsic value Celestino said. in other cabins. One day, it could be In January the airline also launched feasible that we have five variants of an buy-on-board snack boxes which include Economy seat on the same aircraft, from a carefully selected variety of snacks to minimal legroom to suit different tastes, something exceeding from movie treats a Premium Economy such as crisps and product.”

There is always an sweets, to healthier Celestino recognises organic options such element of risk to the risks but added: as mixed nuts and fruit being a 'disrupter “Whenever we bites, which are also but this is in the evolve our product vegan and gluten free.

Etihad DNA and service, there is Passengers still peckish a roadmap of due after the meal service diligence where we measure guest can opt into these to salve any mid-flight perception, guest values, brand risk, cravings they may be feeling or to help industry trends and overall commercial pass the time. viability. We also need to ensure that It's early days for this programme with every new product or service but the success of Champagne sales in change introduced to the cabin, our Economy bodes well. Celestino added: cabin crew are thoroughly briefed "Turns out, guests who are travelling are in order to maintain a consistent keen on celebrating, whether they’re experience for the guest. There is always just happy to be going on holiday, or an element of risk to being a ‘first mover’ toasting a special occasion." or ‘disrupter,’ but this is in our DNA here From the suppliers perspective Bücherl at Etihad Airways, and we are excited to concludes: “As a supplier we value be on this journey." inclusion in the discussions and certainly She believes that so long as the if it takes off it’s 'good for business' product in other cabins is constantly but it is a question which will receive evolving too, all passengers will be different reactions, not just from all the content. "Guests in Etihad’s luxury stakeholders in the industry, cabins including First, Business and but finally from the passenger groups The Residence will continue to receive who mostly want punctuality, good a complimentary array of collectable service, and value for money. The luxury amenities including the Christian question is will this gesture of luxury Lacroix kit and sleepwear. Even when flatter to deceive? It is an interesting we unveil new products or changes debate to be aired.” • onboardhospitality.com

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Sealing the deal Textiles manufacturer Orvec is cutting the cost of production with a revolutionary new technique that can seal fabric edges without hemming. Julie Baxter discovers more

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s a market leader in the design, supply and manufacture of woven and non-woven products to the airlines, Orvec has a long track record in innovation and product development. But as it incorporates a new Orvec Middle East division and steps up the promotion of its new Luna Linen range, the spotlight has turned to a new production technique set to cut costs and increase product life cycle.

Being used on a range that includes napkins, table cloths, pillow covers, blankets and duvets, the new techniques seals fabric edges quickly and effectively in a way that withstands intensive industrial laundry processes and outperforms traditional hemmed edges.

An efficient, automated process using cutting-edge science reduces costs of production, purchase and long term ownership, while at the same time ensuring a minimalist and sleek appearance for

the product with a lighter weight. It Hull (UK), Xiamen (China) and Charlotte requires less fabric per item as there is (USA), and most recently opened no requirement for the usual hemmed facilities in Dubai (UAE). edge, and it also significantly cuts Kevin Stamp, managing director, labour costs. Rate of production is 20 said: â&#x20AC;&#x153;This unique finishing process is times as fast as the normal hemmed something we have been focused on manufacturing developing for some process. years. Our goal is to Extensive testing keep evolving the Extensive testing has product and service has shown the shown the product product will we offer, gaining perform better inspiration from our will perform better than traditional ongoing research than traditional hemmed and development hemmed products products, programmes and particularly in the drying process and investing further in our in house when being pressed as the whole manufacturing capabilities. We are surface is flat. committed to continually investing Orvec has already had initial in our manufacturing facilities with a orders and now has significant longer term strategy to have efficient interest from global carriers and cost effective manufacturing located in the UK and APAC capabilities at each of our strategic regions. It has manufacturing facilities in locations around the world.â&#x20AC;&#x153; â&#x20AC;˘

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in the future zoning of economy could be the way for airlines to go Paul Priestman, chairman of cabin design specialists PriestmanGoode, talks cabin comforts and future zoning

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he thought of spending hours on a long-haul flight in Economy shouldn’t fill people with dread, and as designers our job is to make the experience better.

There are things we can play with to give people extra legroom without causing the ticket price to soar. Making the seat thinner where your knees rest and sculpting it around the spine, to create additional knee room, for example; as well as basic design amendments such as moving the magazine pocket up higher, are already giving more space on airlines such as SWISS and United.

People don’t sit in just one position; we vary our positions and posture to get comfortable and there are some amazing materials and technologies coming through that can really boost comfort such as foams with different density and firmness at different points, which provide comfort and support where it matters.

Seats with armrests that can be moved

out of the way enable passengers to snuggle up and sit sofa-style, or change position more easily.

But frankly, a beautifully-designed, comfortable seat with extra legroom means nothing if people aren’t being served by happy, helpful staff. We therefore focus as much attention on designing great spaces and facilities for staff as we do for passengers, so that they can focus on delivering a stand-out customer service and leave a positive lasting impression on them.

We carry out significant research with passengers, crew and maintenance teams to understand what their individual needs are and work with suppliers to develop new materials that are harder wearing and easier to maintain. We build mockups throughout the development process to ensure our designs are fit-for-purpose.

Looking at future trends, however, zoning of Economy could be the way for airlines to go.

Price, for many passengers, remains a priority but the launch of Premium Economy has shown people’s willingness to trade up for some extra legroom and a slightly more deluxe service. Economy Plus and Economy Basic offered by other airlines take this a step further.

In future people might, for a reasonable price, pay a little extra to sit in a kids-free zone, or a work-, sleeping- or family-zone.

The seats would be the same but the service levels provided would be different and priced accordingly. This type of zoning is already happening in airports so why not onboard aircrafts?

Paul recently spoke at the GREAT Festival of Innovation run by the UK's Department of International Trade. •

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All wrapped up

Concepts to go Rachael Sawtell is marketing director at labelling and eco food packaging provider Planglow.

Here she discusses how packaging is innovating fast to meet culinary trends

For food providers looking to develop a new concept, the authenticity of the cuisine on offer, as well as the dining experience, is essential.

The food being served should tell a story, saying something about the provider and their brand. And while you don’t have to be Thai to serve Pad Thai noodles, your customers will certainly be more likely to buy into a concept if it’s presented as authentic - an opportunity to ‘travel as they dine’ - or if it emphasises the quality of ingredients.

Hot stuff

In the past year sales Label logic Free-from and dietary of our eco packaging labelling has become a increased over 20% but Versatile products for hot topic for packaging the most significant presenting street food designers and caterers increase has been in have driven new and we believe packaging for hot goods, launches, and packaging technology has to be (up 36%) as the grab and concepts are evolving the answer. Overprinting go market diversified into packaging with more hot food offerings. nutritional signposting is now essential and our Grease resistant deli papers - used to wrap labelling app (LabelLogic Live) and software sandwiches, burgers and baked goods, as well (LabelLogic) both automatically bold allergens as to line trays or as an additional presentational element - are now among our most popular within an ingredients list. products. And demand for fully-compostable Custom-designed labelling is up more than 16% on stock label products as more and more windowed multi-bags and bio pots for noodles, providers opt for bespoke labelling to brand pasta, soups, stews, curries, deli their offer stylishly and efficiently while also items and desserts reflects ensuring they are compliant with labelling consumer eagerness to legislation at all times. view their food more From vegan and vegetarian to hot Vietnamese clearly. pho and umami-centric Japanese ramens, new Versatile products for concepts go from strength to strength. Korean presenting street and Caribbean flavours are on the up while food have driven Indian cuisine is being reimagined with a street new product food twist. Similarly, both comfort and ‘dude’ launches and foods (greasy, meaty food which is presumed to packaging concepts appeal to men) which had fallen from grace are in this field are being transformed into healthier alternatives. • evolving fast.

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smell success Kaelis recently created a special scent for Royal Air Maroc’s onboard face mist and hand cream, here marketing director, Fernanda Veiga, explains how scent supports a brand Understand scent science From the moment we are born we have a keen sense of smell and one of the peculiarities of this olfactory sense is its close relationship with the basic functions of the nervous system and behaviour. Smells connect with the brain's amygdala – where our emotions wake up – and the hippocampus – which stores memories – so we have a surprising ability to memorise odours, and they have a powerful effect on us.

Recognise its value Brands that want to leave a mark on consumers can use scent as a very powerful resource, anywhere from sales office to check-in, VIP lounges to amenity kits and cabins. They become an identifier for the brand. We know 80% of advertising is visual, but 75% of everyday sensations are influenced by smell. By focusing on scent we can provoke sensations that generate a positive experience and drive impressions of a brand.

Build memories As businesses seek to offer experiential products and loyalty, scent is key.

Associating a scent with a brand helps us remember it more clearly. It has more impact than any image or colour, it helps tell the story of the brand and helps ensure the customer engages with the brand. It can create a clear point of difference, make a brand unique in a fully integrated way, reflecting the very soul of the brand.

Fact file Research shows we remember 2% of what we hear; 5% of what we see and 35% of what we smell.

Research shows people spend on average 15% longer and are happier in spaces that smell good

Luxury scent trends tend towards oriental notes, amber or woody flavours, with spicy brushstrokes.

Florals, vanilla as well as sandalwood, oud, saffron, myrrh or benzoin concepts are all also key to top-end scents.

Develop your scent Since smell is an essential element in relationship building, brands should be using them to encourage consumers to fall subconsciously in love with their brand. To develop a corporate aroma, a detailed olfactory marketing study is made to identify the brand’s image, colours and target market so a selection of olfactory notes can be chosen and combined to reflect those core values.

Tap into expertise We work with experts in the field to create perfumes composed of the most relevant 'output' notes, 'heart' notes and 'background' notes, and get an exclusivity contract so the essence provided is exclusively ours and our customers’ property. Scent marketing is not really new, it has been big in retail for some time, now it is time to bring it onboard. •

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Old paradigms are shifting and airlines are open to change One year after joining Spiriant, md Thomas Berti tells us how and why the company is now ready for serious growth

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ur target is to achieve global growth and make Spiriant a core player in the equipment sector, and we are well on our way.

This year has seen us implement a strategic new structure, where we now have game-changing product segment experts in each core area: Premium Experience, Crew & Service, Leisure & Smart Solutions, Onboard Comfort and Amenity Kits. The effect on our offering is incredibly exciting and transformative.

We have also been running cooperative workshops to better understand client needs and challenges, and engaging in an open forum to find solutions, even ahead of a specific demand fully emerging.

We don’t know an airline’s passengers better than they do but we do have the expertise in materials, technology, catering and design to bring new solutions.

A new dawn The airline industry is being transformed with the growth of low cost carriers and

new business models. Old paradigms are shifting and airlines are open to change and new suggestions – which is exciting!

A big trend is an intuitive retail model onboard and it’s not just low cost carriers that want this, it’s also premium carriers who are realising it is a necessity. As with any trend, it’s crucial to get it right. Retail success means attractive products that are well-packaged and add value, this is essential if retail is going to work and really enhance the passenger experience.

Shifting concepts The development of Premium Economy is another one of those shifts in concepts that is changing the industry. We can help airlines easily adapt to this by using smart materials and designs to create

modular products which work across classes, building as you go further up the aircraft. We see a growing role for these pick and mix style solutions, they can save airlines rushing to develop a brand new Premium Economy line. For example, harmonising a tableware range to work from lounge to Economy to premium cabins could simplify processes, create cohesion and bring huge savings.

We also have to get wiser with technology. For example, our SkyTrack and SkyLoad solutions greatly help both the airline and crew. They help by defining the location of the products both on the ground and onboard to make life easier. At the end of the day, our aim is the airline’s aim: to enhance the passenger experience. •

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How to...

tap into retail trends Paula Wines has joined Galileo Watermark to strengthen its amenities team.

Here she explains how the retail world can inspire new opportunities onboard Understand the influences Today, our exposure to retail brands is constant, and the trends we need to watch are no longer set by the brands alone. Social media, celebrity endorsements and Influential collaborations with brands increasingly influence what becomes the 'next big thing' and the challenge is to keep dreaming up new ways to translate the favoured retail, luxury and fashion brand DNA into designs for onboard amenity kits.

Benchmark and brainstorm It's important to benchmark the industry and keep abreast of the trending ideas, and I do a LOT of comparative shopping to keep on top of this. From that I see, customisation and personalisation in design are key to product development this year.

Design inspiration comes from all over: from the retail brands perhaps but also from a painting in a museum or a leather technique, a detail on a piece of clothing to a flower petal. Design inspiration really is everywhere.

Forge partnerships When an airline aligns with a brand it is important that the two share mutual goals and aspirations. Airlines want to deliver a desirable product and that means a product that combines the emotional and the practical. The emotional response is the one which drives a personâ&#x20AC;&#x2122;s desire for a product and leaves the memorable impression; while the practical element is

important because the product has to have a useful function. The products have to appeal to a wide audience of personalities too.

Fact file Paula's early career was in designing for retail fashion handbag brands. She joins GW from FORMIA. She has also worked in beauty industry, designing 'gift with purchase' and

promotional bags for upmarket skincare and fragrance brands.

Based in the raw material and manufacturing hub of Asia has given Paula clear insight of amenity product manufacturing.

Broaden your engagement In an industry where automation is making evident headway I believe there are many exciting opportunities in the way we develop and deliver amenity kits onboard. One of the great advantages that airlines have is that their passengers are a captive audience. This allows them to promote products to an already engaged customer. Programmes can be designed to captivate them preflight, inflight and post flight and with these various opportunities comes the chance to offer them increasingly greater choice, on demand products, customised products or the option of more luxurious offerings. â&#x20AC;˘

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Function and flavour Free-from foods are in high demand and new catering brand Libero aims to put more choices on the onboard menu. Julie Baxter discovers more

D

emand for free-from food is at an all time high, with high street options up around 30% in the last year alone.

Now a new brand, Libero, launching this April, aims to help meet this demand onboard with a fresh solution presented in a stylish box, fully sealed and certified, and focused on great taste.

Libero is the brainchild of chef and restauranteur, Marc Warde, who says: “No box can be all things to all people but we have developed options that combine special meal credentials with fresh seasonal menus. We specialise in developing for the free-from market because we are clear that demand for special meals is set to increase. All of our meals are gluten-free regardless of variety.”

The range aims to offer customers a fully compliant, tasty meal that caters for a dietary need without fear of cross contamination. Nutritional analysis and provenance are provided for each meal.

Warde adds: “Libero specialises in gluten-free, dairy-free, vegan and vegetarian meals in addition to 18 of the IATA-coded meal choices, plus some additional choices for current dietary

demands. Meals are sealed completely For second service, Libero offers a range and given to the customer to enjoy with of approved snacks and hot hold items. all the relevant nutritional information.”

There are also canapés, finger food, bar The new range includes meals for snacks and petit fours. diabetics, low calorie/fat/salt, gluten- and Warde says: “Customers with food lactose-free, vegetarian, vegan, raw, jain, allergies, food intolerances and dietary lacto-ovo, babies/kids, sports or paleo needs are greater in number than ever diets, low FODMAP, before. Catering for dysphalgic and seafood. those customers is For First and Business now essential for passengers, a full meal every airline. Our goal Catering well for kit is offered for crew special dietary needs is to help businesses plating onboard is now essential for successfully negotiate which means the arduous journey every airline less risk of that is airline catering, cross contamination from crew so they can cater well for those special and the opportunity to use dietary needs in a way that is modern, the airline’s own crockery for delicious and truly mitigates risk of cross special meals. contamination. We believe we can help In Premium Economy and airlines give their customers a really Economy cabins the meals are special meal, catering for their needs and based on either the standard tastes with a range of delicious options.”

Economy meal or a Business box. liberoda.co.uk •

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APOT reaches out APOT Asia is broadening its reach with new appointments, a relaunched website and logo, plus a widened remit. Julie Baxter discovers more

A

POT Asia has a tradition of doing things differently. A trade body with a mission, its goal since its foundation in 2010 has been to bring together industry players in a relaxed way, combining local Asian hospitality with the chance to exchange views and forge new connections.

Founded by Keerthi Hapugasdeniya, best known as Happy, and currently under the chairmanship of Bambang Sujatmiko, the association has most recently appointed a new ceo, Jeremy Clark, and two new forum ambassadors, Salim Hazife, gm at Perth Inflight Catering, and Afdal Amir, vp corporate marketing for PT Aerofood Indonesia, who will oversee this year’s annual gathering in Perth (June 24-26).

The appointments mark a turning point in the association’s development as it works to extend its reach and build connections between the airlines, their suppliers and the regional communities and destinations they serve.

Happy explains: “This is an association for airlines and their suppliers but our focus is beyond the aircraft. We encourage them to see their place in the wider hospitality industry. We cannot as an industry always

be looking in at ourselves, we need to with activities in the local communities remember every airline and every airline connecting the sector to local culture, executive has a role in building the crafts and culinary expertise. communities they serve.

New ceo Jeremy Clark, now based in “The airlines and Penang, Malaysia says: onboard sector provide “APOT is all about the platform with encouraging the carriers We cannot as an which to develop vital and their colleagues to regional tourism. They industry always be recognise WHERE they are key in connecting go and not just WHO looking in at A to B but without they carry. That the ourselves a real connection to job doesn’t stop with the people in those destinations there just the passenger’s onboard experience is absolutely no point in an but with how they engage with the airline route.” destinations they fly to.”

In keeping The association also aims to expand with this, the its hotel and destination membership to association rotates strengthen these connections. the destinations it Chairman, Bambang Sujatmiko, adds: meets in and targets APOT’s tagline is ‘Networking Differently’ regional destinations and the difference is that this is a not for rather than high profile profit organisation, membership is free city hubs. Its business and it's about building and maintaining sessions are combined personal relationships.” •

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TRE³ Newrest has expanded its expertise beyond catering with a new retail, equipment and technology subsidary, TRE3. Julie Baxter talks to ceo, Pep Manich, to discover more

A

fter more than 10 years as Air Europa's inflight service director and an extensive airline career in inflight service and customer experience roles, Pep Manich has hit the ground running as the head of new business TRE3.

The company’s name is an acronym designed to define its activity: TRE3 is for TR (Travel Retail) and E3 (Equipment, Entertainment & Experience), and its mission is to bring onboard products, services, solutions and innovation to airlines and rail operators in support of established caterer Newrest and on its own account.

Formed early in 2017, as an independent operation vertically integrated into the Newrest group, TRE3’s role is to add value through cost savings and business revenues, and to provide a 360º service to customers. It currently has three European bases: France, Spain and Netherlands, and a number of worldwide collaborations.

TRE3 will collaborate with Newrest to provide product development and innovation, and oversee the manufacturing of onboard equipment, new concepts and solutions. Its specialisms include buy-on-

board products for retail, technology and TRE3 also brings expertise in rotable digital products, media and training, with and disposable plastics, paper and carton the option of a one-stop shop service. packaging, chinaware, textiles, glassware, Manich says: “We don’t plan to wait for amenity kits, galley equipment, stainless the customer to come to us, our goal is to steel and comfort equipment. It supplies anticipate the changing demands of the all Newrest’s catering consumables, passenger and offer new packaging design and and exciting solutions development and to meet that demand. handling services.

Key to this will be our Manich adds: “One of technology solutions It is in the TRE³ DNA the key benefits of the which we will use in group’s structure is that to conquer every creative ways to support our travel retail division challenge with a new initiatives and can negotiate more positive attitude efficiency.” strongly in the market TRE3 is already and hence offer more advising on, defining and competitive prices to customers. It is in the implementing new sales TRE3 DNA to conquer every challenge with concepts for retail onboard, a positive attitude, aptitude, ambition and supporting airline BoB product skills." management, sales analysis, crew Newrest sees TRE3 as the answer to future training, marketing, digital delivery, challenges, and TRE3 is determined to be media and POS tools. just that.” •

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Cruise companies can learn from creative airlines suppliers James McIntyre, procurement director, MSC Cruise tells us why suppliers are key to cruising

T

he cruise market is experiencing huge growth, especially due to the broadening demographic range of its guests. Younger travellers are embracing cruise more than ever so we have a new group of passengers with different expectations to satisfy.

Cruise Lines International Associationâ&#x20AC;&#x2122;s (CLIA) annual market report, showed more than 25.8 million passengers were expected to sail in 2017, a strong surge from 15.8 million just 10 years ago.

Following investment of more than $6.8 billion in new ocean vessels this year, there are more ships on offer too.

Cruise lines have to adapt and enhance the guest experience to maintain a competitive advantage. And at the same time, there is increased scope for product differentiation, enabling distinct brand characteristics to be channeled through the products and services offered whether it is through the architecture of the ships, the cabin

interior design or the food and beverage offering.

In terms of specific passenger experience trends, the three key ones are: personalisation â&#x20AC;&#x201C; whether this be through products or experiences; pampered luxury through exceeding expectations (attention to the small details can make a big impression) and connectivity.

Staying on trend There is a lot of competition in the travel space therefore in the same way that hotels and airlines adapt to demands, we must too. Connectivity has been a major factor in recent years, enabling guests to have seamless experiences through mobile devices, whether for booking excursions and meal reservations or getting destination advice.

To stay on trend we take inspiration from influences around us; from hotels and spas to fine dining restaurants and theatres, and have an enhanced focus on global procurement so we can expand our product development and sourcing scope. As the industry continues to grow there is going to be an increasing need to differentiate and enhance guest comfort and the challenge of managing passenger comfort grows in scale and complexity. We must be sure that we source the products from the right suppliers, ensuring ethical sourcing, optimum commercial terms, fit for purpose specifications and lean supply.

One of the best ways of doing this is to through new and interesting suppliers with shows like the WTCE particularly useful. â&#x20AC;˘

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152 / AUSTRALIAN RETAIL

onboard retail

Downunder Onboard retail is evolving differently around the globe. Here Nik Loukas looks at how Australian carriers are adapting to buy-on-board trends

T

here are four key airlines operating in the Australian market and each has a different view of what inflight retail means to them. They are all offering some well thought out products and services designed to suit their particular customers.

Interestingly Qantas and Virgin Australia have taken very different approaches with the first abandoning inflight retail altogether while the second has invested heavily in retail technology to build its service. Inflight retail is now a necessity for most low cost carriers and this is certainly the case for Tigerair (Virgin Australia Holdings) and Jetstar Airways (Qantas Group).

In 2017 Australian consumers spent over $32bn and a newcomer to the market, Amazon, is shaking things up with its impressive operational and marketing might. Its arrival downunder is believed to have played into the Qantas decision to discontinue inflight sales since January this year. That and the fact that duty free inflight sales (facilitated by Alpha) had been declining progressively for the last 10 years.

Qantas has however been working on a new online shopping concept - the Qantas Online Mall. An online marketplace which launched back in 2014 with only a handful of retailers, today this site features over 84 retailers from around the globe. Qantasâ&#x20AC;&#x2122; frequent

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AUSTRALIAN RETAIL / 153 BACKGROUND IMAGE COURTESY OF DESTINATION NEW SOUTH WALES

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flyers can earn up to five frequent flyer points per $1 spent for simply shopping online at some of Australia’s biggest retailers. And there are partnerships with eBay, Net a Porter, Adidas, ASOS, Bloomingdales, Macy's and more which give passengers further advantages.

Tech support At Virgin Australia the evolving retail product has come through a partnership with Retail inMotion to equip cabin crew with the latest inflight sales technology.

The airline launched the new programme in July last year to coincide with new flights to Hong Kong, and then extended it to flights operating to Los Angeles.

The crew use an iPad Mini inflight to process sales through an app and Damon Stanton, general manager inflight catering at Virgin Australia, explains: “The app is very simple to use, is visual and requires very little

training time as it’s super intuitive. This means the crew has been able to adapt to using it very easily."

Virgin Australia offers free snacks and/or meals on all flights but also offers a buy-on-board menu called The Menu on domestic and international short haul flights. The Menu offers a range of ambient and fresh snacks for purchase and Stanton says: “This helps to create choice for our guests and allows them to purchase something more substantial if they wish.

We know that some of our guests fly during lunch time and have back-to-back meetings when they land. Having this choice means they can purchase onboard and hit the ground running with a full stomach when they land.”

The most popular items sold currently are cheese and crackers, and wine which when sold together retail for $11 as a combination sales deal.

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Pre-order choice with its Proggy award.

Tigerair Australia has expanded its inflght retail A spokesman for PETA says: ''Cruelty-free culture offering immensely since beginning operations in has taken off in Australia, and we applaud Jetstar 2007. Today the airline offers passengers the chance for listening to its vegan customers.'' The group to pre-order a range of meals and has an extensive also applauded Jetstar for being the first airline in inflight retail programme covering food, drinks and Australia to offer a wide range of vegan products merchandise. The most popular items sold from the that are available to buy inflight, rather than having retail programme are a cuddly toy, Toby the Tiger, to be pre-ordered online. and the airlineâ&#x20AC;&#x2122;s A320 & 737 model aircraft.

The airline's new menu choices include instant For Breanna Jackson, commercial coordinator at Zen Garden noodles, various salads from popular Tigerair, the focus is on ensuring the cabin crew salad retailer SumoSalad, marinated olives and have sufficient training and sesame snacks. The products information to sell well. range in price from $5 up to She says: ''We host a pre $10. Since February this year menu launch tasting day at Building business through these meal options have also each base, inviting crew to been rolled out on Jetstar inflight and connected preview and taste test the domestic Australian flights. retail activities is key in offer. This helps crew better Jetstar follows a similar this intensely understand the products so model to Tigerair with the competitive market they can assist our customers majority of their inflight retail as they make their inflight offering geared towards menu choices.'' younger passengers with offerings such as plush Recent additions to the menu that have become toys, kids activity packs, kids top sellers include: a up-market ham and cheese meals and model aircraft. It also toastie, Tempus Two sparkling wine, bite size offers customers a 10% discount chicken and chips and (topping the list for the most off food and beverages inflight popular pre-ordered option) butter chicken served if they pay with a branded on a bed of green pea studded basmati rice, dahl Jetstar Mastercard. masala and sweet mango chutney.

As the Australian aviation market continues to navigate Responding to trends some intensely competitive In December last year Jetstar Australia launched a times, clearly the need to range of new vegan-friendly meals in collaboration build what business they with PETA (People for the Ethical Treatment of can through inflight and Animals) on international flights. PETA crowned connected retail activities Jetstar the most vegan-friendly airline in Australia will continue. â&#x20AC;˘

Above L-R: Some retail options from Jetstar; options from The Menu on Virgin Australia Below: Croque Monsieur served on Tigerair

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156 / HOW TO...

How to...

up your online retail Airlines are facing an increasingly competitive online retail marketplace.

ECR explains how its MPOS devices and software can help boost sales.

KEY CHALLENGES In a world where orders are placed on the move, apps offer instant, one-step purchasing and the variety of products on offer for all budgets is vast, airlines need to get multiple factors right to drive sales. Demand is dependent on factors such as length of flight and passenger profiles. A universal product range cannot be broad enough to cover all variables, yet failing to meet demand will see passengers spend elsewhere.

CAPITALISING ON SALES ECR’s MPOS devices and software offer airlines multiple functionality enabling them to develop sales and customer service opportunities. ECR Retail Systems’ head of sales, Mark Simpson says: “Our AirPoS software has been designed with a sophisticated stock management functionality tailored to each airline and using complex data to determine trends, demand and monitor sales performances down to time and location, allowing airlines to determine which and how many products to supply.”

WHAT'S UNIQUE ABOUT ECR? ECR’s AirPoS works to deliver data vital for CRM and passenger profiles based on purchasing preferences, history, interests and other shared information. “Airlines have the unique advantage of knowing precisely who will be boarding each flight prior to departure, and this is where ECR can help make this information even more valuable,” adds Simpson. Each installation is customised to the airline, and is designed and developed in-house.

FACT FILE ECR’s software began life in ‘mobile form’, and has been designed with every potential aspect of managing sales, stock, crew and money, on mobile.

ECR has designed and manufactured its own hardware, the

ECRGo2, an all-in-one, contactless enabled device with tabletstyle touchscreen.

ECR Retail Systems launched an inflight destination attraction ticketing service to the airline industry. It is available through ECR's MPoS technology.

INTERGRATING ECR SYSTEMS The system is designed to run on the ECRGo2, a fully-certified, all-in-one contactless, handheld mobile point of sale (MPoS) device for the airline industry. This and future terminals accept most known payment types, including contactless and mobile wallet, chip and pin, and swipe.

Simpson says: “ECR has carried out deployments integrating with logistics, CRM and BI systems.”

GET ECR TECHNOLOGY ONBOARD An installation can be carried out and completed inside eight weeks. ECR begins by researching, alongside the airline, how operations are carried out to pinpoint any areas for improvement.

“Working together, we define dates for training sessions, write a dedicated wiki guide and deliver the hardware.

We usually install onsite, but remote is possible”, says Simpson.

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COMPETITION / 157

WIN a Mobile Point of Sale System from ECR Airline readers! You can win a trial mobile point of sale (MPOS) system for six months, comprising several ECRGo2 MPoS devices from ECR. As a global leader in MPoS payment technology, ECR is working towards modernising the onboard experience for crew and passengers alike and growing new revenue streams.

The system can be used on as many aircraft as you wish and includes ECR’s Airline Airpos software and logistics interfaces, as well as free support from ECR for six months.

The offer is valued at about £50k-£60k for the trial period. The winning airline will receive six ECRGo2 MPOS devices, which the airline will fully own permanently, implementation, logistics interface and support from ECR.

Once the six months is up, it’s your decision if you want to continue with ECR's support, stop using it or continue using the devices without ECR support.

The ECRGo2 is a fully certified, all-inone contactless MPoS device proven to increase revenue and improve efficiency.

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in conversation with... / 159

Listen to your customers, they will tell you what the data can’t Last year British Airways hit the headlines with its M&S buy-onboard programme. Hamish McVey, head of brands and marketing, looks back a year on

C

ustomer feedback has always been of the upmost importance to British Airways and a key, reoccurring concern was the food offering on our short-haul flights.

To address this we decided to partner with Marks & Spencer - another great British brand renowned for its quality - to deliver the best food on the go we could and ensure our customers now get far more choice. With a wide range of options including vegetarian, glutenfree and healthy alternatives available, passengers can choose exactly what they want, assured that everything is fresh, responsibly sourced and selected for great flavour at high altitudes. As all choices are under £5, passengers are still getting good value for money.

Embracing change Initially we did experience some nervousness about the change from

certain quarters, however our extensive analysis exploring customer trends and behaviours suggested the change was something passengers would ultimately embrace. The data showing the true response could of course only be gathered once M&S On Board was flying.

Once we were able to assess buying behaviours right across our network, we could ensure the offer worked for all customers and we adjusted what was loaded on each individual flight to ensure demand was closely met.

Delivering quality We change the menu three-times a year to reflect M&S’s seasonal calendar and introduce new products frequently. It’s quick and easy for passengers to pay and

regular fliers can use their Avios points.

We chose Tourvest as our retail technology partner as it already delivers our inflight logistics. We needed a company that was familiar with the scale and complexity of our operation and was capable of delivering the service.

Environmental benefits We’re now able to carefully monitor usage and ensure we supply the right volumes to each flight. Monitoring the data also prevents the excessive food and packaging waste we experienced with the complimentary meals.

We continue to monitor every flight to ensure we’re supplying products that suit the time of day, customer profile and feedback we receive. •

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160 / TAKE YOUR PICK

Child's play PLANE SAILING The bestselling product for kids on easyJet is an easyJetbranded toy plane. The toy lights up and makes sounds.

A pull-back action gets it moving at two speeds and it is sold with two batteries. It is suitable for children from the age of three. easyjet.com

Pester power often works to maximum effect in the confined space of the aircraft cabin.

Benjamin Coren discovers some top-sellers THIRST QUENCHER currently seeing success in kids' onboard retail Robinsons Fruit Shoot is among the onboard beverages that have become a family staple. Apple & Blackcurrant, for example, is the top seller on Ryanair.

It has no artificial colours or flavourings, no added sugar but comes with added vitamins. It has a resealable cap which helps avoid spills onboard too. ryanair.com

ACTIVE FUN

DOG DELIGHT Kids flying with leisure carriers TUI and Thomas Cook are charmed by the appeal of Itty Bitty Boo in a Bear Suit and the Boo Plush Toy Monsteroo. A pomeranian plush toy, Boo is marketed as "your friend for life." In the real world, Boo is a celebrity dog with a huge Facebook following and has been branded 'the world's cutest dog'. tui.co.uk thomascook.com

For active play onboard, retail kids kits are imaginative and fun and usually focus on familiar children's characters.

Jet2, for example, offers a large Minions Surprise bag, packed with games, novelties and 29g of confectionery, all themed around the popular Minions characters from the film franchise Despicable Me. jet2.com

BEAR ESSENTIALS The cute and cuddly Flying Start Bear is a top-seller with British Airways, priced at £10.

At least £3.50 from every bear sold is donated to Flying Start - British Airways' corporate charity partnership with Comic Relief. Walkie-talkie watches are also a popular retail choice onboard, priced at £35 for a set of two. britishairways.com

SNACK ATTACK Combining popular colouring activities with a snacking treat for onboard, the Scribbles & Nibbles pack was specifically designed by En-Route for onboard retail.

The pack includes snacks, crayons, an activity booklet and pop-out 3D toy. en-route.com

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OPINION / 161

Roger Williams

Rail solutions Roger Williams, chairman of the International Rail Catering Group and consultant with The Catering Explorer, discovers the power of brands to boost onboard catering sales

Despite the success of high street branded station outlets at attracting customers to buy before boarding, virtually all onboard café bars and trolleys across Europe remain unbranded.

Instead they use a combination of individually branded products as part of a wider range but without any overarching catering identity. This approach means trains don't compete on equal terms and my challenge to caterers is: bring in suitable partners and ramp up the competition.

Experience shows that selling is as much about people as products. The best products, with the best presentation will be ineffective number of operators in Europe such as DB, if the crew is not engaged or trained to SBB and VR. This is mainly for societal reasons, sell. Our members continually look to find but cost management is difficult and revenues technical solutions to offer more choice and variable. Elsewhere about 50% of meals are use of onboard services. now pre-prepared in Pre-purchase systems for production kitchens, meals are often via a link delivered in modules The best products, with and served on trays to from the train operator’s the best presentation website, and a few ‘buy at customers at seat. I think seat’ apps have also been will be ineffective if the this trend will continue as developed, such as in it means more customers crew is not trained Czech Republic by JLV and per train can be served, in Poland by WARS. and costs can be included in the ticket price.

However, there is potential for more intuitive In the modern high-speed rail environment engagement on catering, as done for ticketing caterers need to provide ever-greater flexibility, and scheduling information. The pace of to manage events and disruptions too. Whether development in Europe is a worry, especially it’s a last minute change of train, engineering with high-speed train journeys diminishing or increases in passenger numbers, having the service times, and on busy services where right structure with all services under one roof customers don't want to leave their seats.The gives added protection to operators and enables more traditional style retail restaurant cars continual improvements in cost and operations. are still used by a surprising The growing popularity of ethnic taste profiles such as tapas, Asian fusion, sushi and Mexican food suggests onboard menus could reflect more adventurous recipes and ingredients, especially in café bar retailing which has been restricted to pre-packed sandwiches for years. •

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162 / CRUISING REVENUES

Easy money

Cruise lines have mastered the art of effortlessly tapping their ‘all-inclusive’ clients for more cash.

Roger Williams discovers just how easy their ancillary revenue ideas make it to spend more than you may have bargained for…

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CRUISING REVENUES / 163

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t’s easy to lose track of things when you’re cruising. You lose track of time, of the amount you’ve eaten and, not least, of the amount you've spent! You feel like it’s all inclusive but as paradise calls, anyone with half an eye to onboard hospitality issues soon sees there is money to be made from cruise passengers, and a wealth of ancilliary revenue opportunities.

Stepping onto our balcony at dawn, we’re immediately immersed in the sights and sounds of Pointe-à-Pitre, Guadaloupe, the first of many destinations, where taxis on shore stand ready to take us sightseeing. Captain Robert Camby’s 7.30am announcement informs us that Azura is safely docked, so it’s down for breakfast and into the day – to navigate our way through the many additional revenue earners the cruise line employs...

Excursions The excursions office is already bustling with guests reserving last-minute trips, despite weekly emails endorsing advance booking. Heavy hints that booking through P&O ensures the ship won’t sail without you seem to resonate with the riskaverse age profile (average 65), and with over 3000 potential day-trippers, it’s an opportunity that Azura’s daily magazine and presentations help drive.

Cashless society With a personal charge card for every passenger, there’s no cash onboard, as EPOS is used for drinks in all 19 bars and restaurants, and guest accounts are updated in real time. Handy, but potentially dangerous for those passengers who underestimate the late evening cocktail bar bill!

For those with a big appetite the good news is there is unlimited food for free, but if you want wine at dinner every night you are encouraged to order a drinks package. Likewise, there are ice cream and soft drinks packages, although several people I met who had ordered these – thinking they’d be best value - didn’t actually use up their full allowance.

The ship also profits from foreign currency exchange with rates higher than at home or ashore.

Shopping Nicely appointed tax-free shops grace the atrium, offering Hilfiger, Pandora and other brands. To avoid week-two shopper fatigue, some offer ‘sale’ reductions and give talks about their products such as Tag-Heuer onboardhospitality.com

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164 / CRUISING REVENUES

another revenue stream for the ship. You may also pay roaming charges from your operator.

Fine dining, wines and cocktails For those seeking something special, Azura’s top culinary restaurants apply additional cover charges.

For £20 extra, each, Atol Kucher’s Sindhu offers the finest Indian cuisine, and Epicurian inspires with molecular gastronomy at around £40.

Olly Smith’s celebrity wines at the Glass House bar also attracts additional spending, whilst in the main restaurants most of the wines were only by the bottle – starting at around £20 up to hundreds depending on the vintage. A small glass of one of the cheaper wines was around £5 – large around £7.

Cocktails of the Day were advertised in the ship’s daily magazines – my favourite was Strawberry Daiquiri but at £8 a go it’s an expensive (allbeit lush) tipple and clearly these were good sellers.

Above: Azura Below & opposite: Opportunities to spend at the Costa Coffee franchise and Atol Kucher’s Sindhu Restaurant

watches. Tax-free tags add to the sales message but of course don’t necessarily mean the items are cheap.

Pictures & photos For arty types, Whitewall Galleries displays paintings for home delivery or collection at one of 40 UK galleries. And with four black-tie events, including the Captain’s Gala, photographers who capture that ‘unforgettable’ moment do a good trade with single photos from £10, or books for significantly more, available from the 24/7 digital ordering booths.

Franchise connections Recognising the demand for coffee, P&O partners with Costa Coffee to deliver a high street café experience and at a similar price. With all the style of your local branch, including fresh croissants and pastries made onboard, it also doubles as a bar in the evenings.

Pampering To many, the sheer luxury of being pampered in a spa is not an every day occurrence, but on the ship there is ample opportunity to upgrade your health and beauty regime and get some help winding down.

Another opportunity to increase passenger spend, Azura’s Oasis Spa offers everything from facial rejuvenation right through to a full massage and acupuncture treatment. There is also the ‘Retreat’ area for adults only which can be booked for a further fee.

Special occasions During the cruise’s sea days, Captain Camby married several couples and many others renewed marriage

Internet Many travellers (including the older ones) yearn for wifi access and, although in ports it’s often free, there’s a demand onboard, especially during seadays. Daily charges starting from £12 a day mean it’s onboardhospitality.com

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INNOVATIVE.

INTELLIGENT. vows through him. A wonderful experience no doubt, with options for all the usual wedding event management - having your own wedding organiser, hiring rooms or bars for private use, right through to special meals, cakes, Champagne, flowers and choosing the right view for your photographs by a ship photographer.

Of course, if you want to invite more than a couple of guests it can get a bit expensive, but hopefully it’s only the once so the more the merrier, right? The cruise companies certainly hope so.

Free money Cruise lines have a great understanding of how to gain additional income from what many guests perceive as an all-inclusive type holiday, and they feed this customer psyche with one more trick.

Included in the cost, no doubt, but offered as an incentive to travel, is 'free' onboard spending money, variously offered between £0 right up to £400 each, and it's linked to the demand for bookings. All in all, the cruise experience is really great but paradise comes at a cost and that certainly got me thinking: perhaps some of these at least are transferable ideas for air and rail? •

INTUITIVE.

SEARCH...Technology

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Onboard Entertainment & Connectivity

Let's talk tech

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TECH SOLUTIONS Read insights and innovations from Immfly, Bluebox Aviation, Passengera, P3 and more in the new Onboard Entertainment and Connectivity.

MANY HAPPY RETURNS Airlines are hunting for ways to turn investment in technology into revenue returns. Experts from SITAONAIR, Global Eagle Entertainment and Spafax share tips and advice on how tech trends and gathered data can be used. Paul Colley of Spafax says: "Data is currency. Today's consumer understands its value and expects something valuable in return for sharing it". Follow the full debate in Onboard Entertainment and Connectivity.

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nboard Hospitality has launched its latest Onboard Entertainment & Connectivity supplement, distributed with this issue at AIX Expo and the Passenger Technology Solutions in Hamburg, and online. This edition includes news, views and features on monetising investment, blockchain, onboard wifi, portable IFE solutions and chatbots.

FRESH CONTENT From developments in 3D cinema, virtual maps and wellbeing to e-commerce and targeted, personalised advertising opportunities, there is so much more to onboard systems than music and movies. Explore the latest content developments onboard in the newest edition of our Onboard Entertainment and Connectivity supplement.

PASSENGER TECHNOLOGY SOLUTIONS The Onboard Hospitality team is making a date with the new Passenger Technology Solutions event in Hamburg. Set to showcase new technology partners and products, and running alongside the AIX and WTCE Expos.

Find out more about the event, previewed in our Onboard Entertainment and Connectivity supplement.

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Make connections SEARCH...Technology TALKING CHATBOTS Chatbots are said to change the way passengers interact with businesses. These smart pieces of software may be key to providing hassle-free travel and an enhanced passenger experience.

They provide relevant, up-to-date and contextualised information to the end user and a way to communicate with your client. Discover for in Onboard Entertainment and Connectivity.

UNBLOCKING BLOCKCHAINS The world of blockchain technology is complex but could be vital for your business.

Find out how it can work for you in Onboard Entertainment and Connectivity.

With just one click

ONBOARD FINDER onboardhospitality.com/finder

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OPINION / 169

Using tech to deliver on service

Data delivery There is no point gathering digital data unless you have ways to use it to improve the passenger experience.

Rob Britton spots the snags and offers some solutions to leveraging your data

Much of the buzz at industry events and conferences is about leveraging data and technology to personalise passengers’ journeys, and thus improve the customer experience. Those of us who have been around awhile know this is not a new idea.

Ever since American Airlines invented the loyalty programme immediately after U.S. domestic deregulation in 1978, airline marketers have understood the potential to use customer data in service delivery. Historically, however, loyalty programmes have focused far more on the reward – upgrades and the free ticket after flying X miles – rather than recognition. This despite ample customer feedback showing recognise top travellers. that being made to feel special at airports and Faced with these realities of compliance and aloft was often as or more important than the consistency, many carriers have turned their perks – or as my former attention to service neighbour Tim, who flew improvements that First Class at least every don’t require human Many carriers have week, often told me, “Rob, interaction. Several turned their attention to pioneers now deliver I’ve got a zillion miles, but no one seems to care a customer welcome service improvements about that when I fly.” that don't require human to the seat back screen For years, the apparent by linking their CRM interaction large impediment was (customer relationship unlinked information systems; airlines were early management) database with their IFE system. investors in IT, and often the real-time passenger And two other advances are noteworthy. system did not “talk to” so-called offline systems First, linking CRM info with the real-time like the customer database. That barrier has now passenger system enables behind-the-scenes been solved at most bigger carriers. service improvements. For example, airlines However, two greater challenges remain. can automatically rebook passengers off a One is compliance and cooperation from cancelled flight, giving first priority (e.g., a seat cabin crew. We often forget that these on the next flight) to top customers. Second, are essentially unsupervised unbundling the service elements in a ticket workforces. enables airlines to reward their best customers The second by selectively offering elements like extra challenge is legroom and free checked bags based on consistency: profitability or status in the programme. This getting every has been win-win for airlines and their frequent cabin crew on flyers, who get a tangible, often on-the-spot every flight to reward for their patronage. •

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170 / HOW TO...

How to...

personalise tech HR and customer services expert Linda Moir (formerly director of inflight services at Virgin Atlantic) explains how to lift your digital and customer service game FIND YOUR PERSONALITY The world of customer service has changed and the growth of digital platforms has fundamentally shifted customer service but for all organisations, even those only available digitally, personality is still so important.

EXPRESS YOURSELF Some businesses do this better than others. When I was at Virgin, our service mantra was 'Brilliant Basics, Magic Touches' and this is even more applicable today, with the growth of social media and digital platforms. The platforms have to work - that’s in the 'Brilliant Basics' but the 'Magic Touches' are the ways a business projects personality and flair. When you look on the Virgin website, for example, the first thing you see when you log in as a frequent flyer is the big “Hello Gorgeous”. Now, that’s personality.

EMPOWER PEOPLE Magic Touches can often cost nothing.

They are little things, little interactions between staff and customers and the best ideas for these come from people who love their jobs.

FEEL THE LOVE It sounds simple but somehow, something happens in organisations that blocks this kind of thing. It’s now called employee engagement, but I call it loving your job. And I use the word love on purpose because I think there’s a difference between liking your job, doing a good job, following the rules,

Good mo rn Benjamin ing, !

Where wo u like to go ld you today?

doing what the book says and loving your job, which is doing the right thing but not necessarily what the book says is the right thing. The secret to this is not the people at the top of the organisation but how supervisors help others to do their job well.

FACT FILE Linda is available through Speakers Corner which offers keynote speakers, event facilitators, and corporate entertainment speakerscorner.co.uk She also headed up the London 2012 volunteer

programme, the Games Makers, helping to deliver an incredibly successful Olympic and Paralympic Games.

As Virgin Atlantic’s director of inflight services, Linda was responsible for ‘making flying fun’

BEWARE THE FEEDBACK FRENZY Organisations love to ask for feedback and that whole business of measuring net promoter scores has become a big industry. My fear is that organisations stop caring about the customer and just care about the scores. Beware of that, I think it really shows.

BE YOURSELF My top tip is to note how you are inside the organisation, the way you behave with each other, the culture. That’s exactly what your customers see. You can’t be something to your customers that you’re not to yourselves. Simple. •

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IN CONVERSATION WITH... / 171

KIDS NOW SEE THE WORLD IN 4D SO WE HAVE TO SPEAK THEIR LANGUAGE Emirates claimed a world first with its plush toy giveaway with integrated AR technology. Buzz director Leonard Hamersfeld explains how it came about

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urrent digital trends are all about virtual reality (VR), augmented reality (AR), robotics and coding. They also tell us that kids will co-create their worlds, their education and their entertainment and that both parents and kids respond positively to technological toys when they are created in a meaningful, educational and fun way.

At Buzz we specialise in customdesigned characters and brand collaborations for airlines with the world's most popular children’s licenses, and increasingly technology is being seen as part of a child’s world.

Kids see the world in 4D now so we have to speak their language. Using AR gives us a medium with which to enhance the physical experience of onboard toys.

Innovation for kids We are committed to enhancing the kids' experience with digital integration and innovative technology and worked closely with Emirates on its Polar Bear AR concept which launched over the festive season as an extension of the airline's already successful kids programme.

Kids travelling with the airline received a special Noel the Polar Bear dangler and a plush travel buddy with a blanket. In a few simple steps, the gift card attached to the bear digitally unfolded to show a 3D AR animation clip. Kids could then watch the animated story about Noel and his friendly family.

Tangible tech A tangible product will always come first but technology can enhance the onboard experience – whether it's bringing a soft toy to life or teaching kids about the world in an interactive way. Connected kids are well versed at navigating technology and its use now is all about enhancing the inflight product.

An integrated future Technology changes quickly and new opportunities are developing all the time, so in this area it’s all about staying in the loop with the latest products and launches. We’re incredibly excited about the next phase of digitally integrated products which we are working on, including further initiatives in the AR and VR onboard product range. •

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172 / FOCUS ON

Wearables get smart The development of smart-device wearables is set to impact on passenger wellbeing, Richard Williams discovers how

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he popularity of smart wearables is on the rise. Passengers are already using smart watch functions for their boarding passes and flight info, and they have potential to aid onboard health, giving personalised travel tips and jetlag recovery schedules.

Gregory Ouillon, cto SITAONAIR, says: “It is important to distinguish between what the Internet of Things (IoT) could bring and what will be offered through passengerowned wearables.”

For IoT, he sees new interactions with the cabin allowing passengers to control their seats, lighting and temperature from their personal devices, perhaps with pre-set preferences. Further advances may see connected technologies that sense body temperature, heart rate, sweat and alertness, and proactively propose wellbeing programmes to passengers, based on their journey and personal condition, or even anticipate health conditions and take appropriate measures.

Ouillon adds: “For passenger wearables, we need to assume passengers will own and manage their app and service ecosystem around their preferred wearables brand. The opportunity will therefore be how to present applications and content that they can download or

access before they fly, for wellbeing authority-approved certificate to use them programmes, remote health assistance, onboard - a perfect combination for fast crew interaction, cabin control, IFE control, adoption by airlines. and so on."

Smart devices can also support onboard For crew, the potential telemedicine, using is different again. He the IFC system to share says: "Airlines can govern photos and videos so the devices and apps remote doctors give Fitness wearables used to support health precise treatment advice will feature health onboard. controls and health advice for air regulation compliance, Paul Colley, vp travellers monitor safety hazards, software development, passenger and cabin Spafax, adds: “There interaction, and offer real-time information has been some buzz around biometric and disruption management.“ technology for passenger health and He explains that the development of wellbeing (hydration monitoring, etc.). these smart devices relating to health Finger printing and facial recognition are and wellbeing is just at its beginning, and increasingly being integrated into the those recently introduced to the market boarding procedures too. Fitness wearable are small, light and intuitive. Most of them brands are likely to evolve to include can be carried in small boxes and swapped more sophisticated features that relate from one aircraft to the other, removing specifically to health and wellbeing the obligation to obtain an aviation during air travel.” •

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OPINION / 173

Using data

digital dilemmas Carolyn Childs is strategist for MyTravelResearch.com, providing insights that are actionable. Here she discusses how digital insights can be used to enhance the customer experience

In the age of the experience economy the quality of every customer interaction builds customer loyalty and advocacy, and both are closely aligned to profits.

Big data and the increasing use of technology enable brands to understand their customers better – often better than they understand themselves. With embedded cookies tracking clicks online, brands have the opportunity to be very forensic and holistic in eliminating ‘friction points’, and relentless in identifying their customer's emotive and practical needs as they search online with their credit cards at the ready.

Implicit in the customer experience is a silent were safe. That’s why Facebook, Google, What’s plea: “Know me and what I want before I want App, Twitter and the like command such loyalty it.” It seems that privacy – they meet our needs at intrusion is a trade off home or on the road. most customers are Travellers also Privacy intrusion is a willing to accept for a wanted the right more tailored experience. trade off most customers recommendations But not all. Research are willing to accept for a through the right

by Amadeus shows that channels at the right more tailored 64% of travellers in Asia experience. But not all. time, be it by email, chat Pacific are open to sharing or social media. If brands their information, especially Indonesians (80%). surprise and delight them then loyalty is more However, 69% of Japanese are not. likely. However, 14% of travellers in the research In its research entitled 'The said no travel service provider ever exceeded Journey of Me' (very millennial), their expectations. Only hotels at 24% or Amadeus found that the top booking sites at 23% were likely to delight. sources of influence were online The key takeaway is: if you want loyalty look at travel sites, friends, family, work the customer experience holistically, identify any colleagues and reviews. friction points and aim to remove them.

The research found that According to Harvard Business Review, there is travellers had three a clear statistical correlation between this kind of emotive and practical holistic approach and financial growth. Evidence needs while on the road: shows customers on a frictionless path become accessing maps and advocates for the brand through social media location info, sharing and word of mouth too. pictures with family So, take a deep breath. Be brutally honest and friends, and about your customer experience and start letting people making changes. Greater loyalty and higher know they profits should then be just a step away. •

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New for 2018 Passenger Technology Solutions

10–12 April 2018 Hamburg Messe, Germany

passengertechnologysolutions.com

Attend the leading global event for travel catering, onboard retail and passenger comfort…

Don’t miss the opportunity to source the latest products and services from over 350 international suppliers. Network with 3,700 onboard professionals including 800 airline and rail buyers and be inspired by thought provoking presentations and demonstrations.

Register in advance to save €50

Download the

WTCE App

worldtravelcateringexpo.com/app

worldtravelcateringexpo.com/register Co-Located with:

Passenger Technology Solutions

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10–12 April 2018 Hamburg Messe, Germany

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FOCUS ON / 175

Experimental tech Tech curious Air New Zealand has trialled robots, augmented reality and Google Pixel Buds, Laura Gelder finds out why

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his year Air New Zealand became one of the first corporates in the world to trial Google’s wireless Bluetooth Pixel Buds headphones as a customer service tool. The headphones enable live translation of 40 languages via Google’s Pixel handset.

The trials were conducted behind the scenes to explore how the technology could work in the check-in and inflight environments but will not be used just yet as they require wifi access which is yet to be introduced across the fleet. Perhaps they’re slightly ahead of themselves?

But it's "an interesting technology for us to play and experiment with" insists ANZ's chief digital officer Avi Golan. "This is part of a wider approach where we’re looking at a range of new technologies to see how these can help to enhance the experience we offer our customers and the way we work – in this increasingly digital world our customers expect us to provide a fast, personalised experience so it’s crucial we embrace tech solutions and collaborating with like-minded partners helps.”

Last year the airline partnered with

CommBank in a five-day experiment of one tech success story: chatbot utilising Chip CANdroid, the bank's social Oscar, who is currently having 1,000 humanoid robot, which interacted with conversations a day on average. Golan and assisted its customers checking in claims the ANZ bot has his own unique and at the gate. tone and personality: "We've spent It also worked with IT provider considerable time developing Oscar Dimension Data on in-house rather than unique software for purchasing an off-theMicrosoft's augmented shelf bot more likely to We’re looking at reality (AR) viewer specialise in a smaller new technologies number of topics and HoloLens. This could support cabin crew more challenging to to enhance the by aggregating and experience we offer customise.” displaying key customer Oscar was recently information such as preferred meal introduced to customers in Australia as and drinks choice, onward travel plans well as to users of the airline's mobile app and loyalty details. It can also detect and has now integrated the technology passenger emotions by picking up on that powers him with in-home digital visual and audio cues. assistants like Google Home and Amazon Golan says the airline has fostered a Alexa. There are further plans for Oscar, strong culture of experimentation and it is including integration with other chat keen to see which will stick. platforms and additional self-service This year marked the first birthday functionality. •

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176 / MENTORING NETWORK

The Onboard Hospitality Mentoring Network is an industry collaboration seeking to drive professional and entrepreneurial development and nurture young talent

We're investing in you…

As part of the 2018 Onboard Hospitality Awards we are offering two valuable mentoring grants supporting and recognising professional development within our sector.

The grants are open to all entrants in the Awards and the winners of our BreakThrough Prize AND Leadership Recognition Prize will be announced on April 9, in Hamburg and online, and feature in the next issue of Onboard Hospitality.

WE are pleased to introduce our first six volunteer mentors standing by to support the Onboard Hospitality Mentoring Network initiatives, championing young talent in collaboration with Oxford Brookes University, and supporting those entering and progressing through the onboard hospitality sector.

MEET THE MENTORS

For your first chance to receive expert advice from our Mentoring Panel, join us at the Taste of Travel Theatre during WTCE, Hamburg, on Thursday April 12 when they will be sharing their expert advice and available for questions at the Ask An Expert session at 2.30pm.

Mike Pooley With 40 years experience of the onboard sector, Mike had a long career with gategroup and now supports developing SMEs.

Beat Ehlers

Mentoring Network Grants

Currently ceo of RG (formerly Rail Gourmet) Beat has spent 35 years in the global hospitality and travel industry worldwide.

Lance Hayward Lance is the founder of The Hayward Partnership – independent experts providing management consultancy and interim management services to the catering and retail sector.

Marc Warde A trained chef, Marc has been culinary director for Alpha LSG and now runs his own special meals manufacturing business and London’s first gluten-free restaurant, Niche.

Roger Williams Roger has particular expertise in rail catering having worked for both RG, Irish Rail and Avecra Finland. He is chairman of the International Rail Catering Group.

SheelaghMahoney Head of commercial strategy for Portfolio Partners, Sheelagh has 25 years experience of travel and hospitality, previously with Cathay Pacific; Eurostar and EasyJet.

MORE INFO: onboardhospitality.com/mentoring

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The Mentor: Mike Pooley

As a mentor you have to be objective, get to know the mentee and balance offering support with listening to their motivations and aspirations.

Chris was a very keen chef and we worked on broadening his skill set and balancing his paid work / study ratios to ensure he gained good experience without jeopardising his exam results.

I got to know his lifestyle and interests and tried to support his aspirations.

My aim was to give clear and objective advice on what companies are looking for, which relevant sectors are thriving and what they are looking for in their employees. I tried to show Chris how to prepare and apply for roles, suggested interview techniques and reviewed his CV, plus sharing my own global employment experience and connections. I have found mentoring to be a mutually rewarding process and with Chris it led to a longer term connection. Helping to steer his career direction and then seeing him climb the job ladder has been a real pleasure and given me a real sense of achievement.

The Mentee: Chris Wagstaff

Mentoring in action

Having Mike as a Mentor was invaluable. He helped me understand work/life balance and opened my mind to chef roles I had never previously known about, such as in product development, airline catering and onboard hospitality.

I was very keen to work in Asia and Mike’s personal experience and knowledge of that region were very instrumental in my gaining my first job - a six month placement in China.

Mike helped me recognise and develop my transferable skills and not just limit myself to the kitchen. I hadn’t thought of this and it broadened my employment opportunities. The kitchen taught me time management, working under pressure, multi-tasking and communication skills – Mike showed me these were skills suited to many other sectors of the industry. I found the whole process very helpful and enlightening. It also helped build my confidence. Beyond university Mike has supported my decisions and answered questions that hadn’t even entered my mind during the mentoring process.

Mike Pooley began mentoring Chris Wagstaff while he was at Oxford Brookes University. He has sinced worked in China and the UK and is preparing to open his own restaurant. Here they share the benefits their mentoring relationship

Full engagement and commitment to a mentoring programme is very helpful and rewarding

More info: onboardhospitality.com/mentoring

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People on the move / 179

New ventures Diana Libreros

time to say goodbye...

En Route founder Alison Lessmann has stepped down to pursue her own interests. After eating a bad economy bread roll on a British Airways flight in 2002, Alison founded En Route and, using her extensive contacts with European suppliers, made a success of her first £1.5 million contract before going on to many more. The awardwinning En Route team achieved phenomenal global reach under her leadership, delivering, for example, one product throughout 64 countries, as well as weathering an economic crash and finally selling to dnata. Alison is now an Ambassador for Thames Hospice, dedicating her time to helping them fundraise £6 million for a new unit. We wish her luck!

Sharon Conway DeHerder brand and product development consultant After more than 30 years at WESSCO, Sharon is striking out on her own, using her expertise in amenities for the airline industry, from inception through to conceptualisation, final design, sourcing and in-field implementation. Her biggest achievements to date include opening up the Latin American market for WESSCO and developing award-winning co-branded projects like American Airlines and EAMES amenity kits.

David Salonsky Fleury Michon Catering Senior director Business development David has been a sales and marketing executive in airline catering and the hospitality industry for 25 years in Asia, Europe and North America. As the company focuses on expansion into global markets, he will lead development in the Pacific Rim, Oceania, and South Asia.

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

Linstol Sales Manager Diana will drive Linstol expansion in the Americas to reach ambitious growth targets. She has over 15 years' experience in international sales management, speaks Spanish and has good experience with logistics, trade shows and marketing. She is based in Naples, Florida.

Elizabeth Agress Linstol To: Global sales and brand manager Elizabeth is an industry veteran, having spent more than a decade at Watermark prior to its acquisition. At Linstol she will focus on developing the amenity kit and textile categories and expanding the brand portfolio.

Robert Dalboth En Route To: global managing director From: finance director A key member of the leadership team since 2010, Robert will drive the continued development of the company’s onboard food and service solutions across four continents.

WHATEVER HAPPENED TO... ROY MOED Roy was founder and head of successful brokers Pourshins until its sale to gategroup in 2007. He was on the IFSA board for nine years; chairman of the Mercury Award Committee and recipient of the IFSA Lifetime Achievement Award for services to the onboard services industry. Today, this highly successful but dyslexic caterer runs his own publishing

company, Life Book. Inspired by a project to capture his own father's stories and ancestry, Life Book offers individuals around the globe the chance to create their own private biographies to share with family and friends. Roy heads a team of writers and researchers who spend hours interviewing, researching and recording the treasured tales of their clients. Check it out at: lifebookuk.com

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Ushering in a new era This relaxed and informal event aims to bring together senior personnel from across the airline, hospitality, tourism, inflight service and product supplier sectors to network, build friendships, establish shared goals, discuss new ideas and listen to successful business people who play vital roles within the industry. The key goal is to focus on raising the profile of regional travel, building links with local communities in destinations beyond the key hubs.

The event consists of a conference, an exhibition, a golf tournament, city tours and a gala dinner, before concluding with a full-day Perth experience for all delegates.

The Asia Pacific region is the fastest growing aviation market in the world, with airline passenger numbers expected to double over the next 20 years. A big part of APOTâ&#x20AC;&#x2122;s remit is cultural awareness - promoting the region's destinations while protecting their assets.

Exhibitors have the chance to showcase their products to 100 -150 delegates from a variety of

What: APOT 2018 Forum Where: Perth, Australia When: June 24-26

areas within the aviation and tourism industries, as well as direct access to networking with key decision makers.

APOT recently appointed a new ceo, Jeremy Clark, and two new forum ambassadors: Salim Hazife, gm at Perth Inflight Catering, and Afdal Amir, vp corporate marketing for PT Aerofood Indonesia (see page 145). apot.asia/perth

All about aviation Aviation Festival Americas 2018 will continue to drive innovation by bringing together ceos, cios, cco and cmos from lowcost airlines, global carriers and airports. Companies represented include Spirit, Norwegian, American, Southwest, United, Seattle-Tacoma and Hartsfield-Jackson Atlanta.

There will be more than 200 airlines and airports attending, along with 150-plus speakers and over 500 attendees.

The conference bills itself as six events, one What: Aviation Festival Americas Where: Hilton Miami Downtown When: May 8-9 2018

platform: the Aviation IT Show (IT solutions for better sales, marketing and operations), World Low Cost Airlines Congress (assessing new routes, revenues and business models), Aviation Marketing (marketing, innovation and technology for airlines and airports), Aviation Strategy Americas (driving full service and LCC airline profitability), AirXperience (how to improve the passenger experience at every touchpoint), and the new Airport T.Ex track, (the latest technology airlines and airports are using on the ground to enhance the customer journey from home to flight). terrapinn. com/conference/aviation-festivalamericas

CALENDAR April 9-11-21 Ancillary Merchandising Conference, Hilton Edinburgh Grosvenor. airlineinformation.org/ events ------April 9-10 Passenger Experience Week (the Passenger Experience Conference, WTCE, AIX, and Passenger Technology Solutions, Hamburg Messe. passengerexperienceweek. com ------April 23-25 APEX MultiMedia Market, Paris Marriott Rive Gauche mmm.apex.aero ------April 24-27 Food & Hotel Asia 2018, Singapore Expo & Suntec. foodnhotelasia.com -------

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Future travel, end-to-end

InnoTrans 2018 18 – 21 SEPTEMBER • BERLIN International Trade Fair for Transport Technology Innovative Components • Vehicles • Systems

innotrans.com

Future Travel Experience Europe 2018 is the continent’s only endto-end passenger experience event, covering the passengers’ connected journey from leaving home to arriving in the destination. It aims to provide a platform for air transport and travel industry stakeholders to collaborate and prepare for the technologies and trends that will shape tomorrow’s travel experience, on the ground and inflight.

The show comprises an exhibition of progressive suppliers and startups; co-creation forums; a one-to-one meeting platform; a networking party and awards ceremony. Attendees can also enjoy a programme of inspirational keynotes plus three conference streams: the FTE Digital & Innovation Conference; the FTE Passenger & Baggage Processing 2025 Summit; and, for the first time, the Connectivity & IFE Business Case Summit, delivered in partnership with APEX. The latter will include detailed case studies from carriers that have already invested in a connectivity and IFE solutions, to help attendees learn from the first-movers. Delegates will also have access to the co-located FTE Ancillary event for the second year running. futuretravelexperience.com What: Future Travel Experience Europe 2018 Where: Dublin When: June 6-8, 2018

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Contact Messe Berlin GmbH · Mr. Erik Schaefer Messedamm 22 · 14055 Berlin Germany T +49 30 3038 2034 F +49 30 3038 2190 schaefer@messe-berlin.de

3/21/18 11:20 AM

182 / GALLEY GOSSIP

Matchless service George Banks had a long and illustrious career in inflight service. Here he looks back at a lifetime’s collection of match boxes used onboard during his travels

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n these health-and-safety-conscious days it seems hard to believe, but there was a time when international airlines loved to offer matches onboard.

In the sixties and seventies, passengers regularly lit up their cigarettes as soon as the ‘No Smoking’ sign was switched off, after take-off, so all airlines carried colourful branded boxes of matches to give out.

There were some beautiful designs and much thought went into the artwork so much so that many were kept post-flight and treasured by passengers.

Today they have become collectibles.

Styles varied - some were boxes, other had a lift-up flap book-style and they were made of materials that probably wouldn’t be allowed today including wax, wood and paper.

Matches continued to be offered up into the 1990s, with segregated smoking sections being slowly introduced until smoking was prohibited.

Smoking was banned on UK airlines in 1995, and on charter flights in 1990. In 1998 the USA federal law banned smoking on all flights operated by US airlines too. The last airlines to ban smoking were Olympic, Air Algerie, Iran Air, Garuda and Cubana.

Times have changed. Cigarettes and matches are considered much more of a health and saftey hazard, both on the ground and in the air, today but there's no reason we can't look back and appreciate the many unique and colourful branded matchboxes of yesteryear.

CATHAY PACIFIC

The Hong Kong carrier had a variety of different logos on its match box covers: one called 'Eastern Sea Style' another logo featuring its 'Waving Flags' design.

BRITISH AIRWAYS

AIR FRANCE

Concorde matches on British Airways and Air France were much sought after. Air France had superior books of matches for First Class labelled Première.

In 1976 BA and Air France simultaneously introduced the Supersonic Concorde. The crown logo for British Airways was a feature on the first match box.

BKS

BKS was a British charter and scheduled service airline named after the founders of the airline: James Barnaby, Thomas Keegan and Cyril Stevens. On their Britannia 102 charter flights a small book of matches carrying the BKS logo was placed on every meal tray.

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AIR INDIA

B-CAL

Air India had a special box announcing the arrival of its 747 while another featured the famous Maharajah. They included distinctive messages such as: 'For matchless service'.

British Caledonian offered match boxes with all its aircraft types featured on the cover, the 1-11 jet, the Boeing 707, the DC-10 and the Boeing 747.

UTA

Gitanes cigarettes, in packets of three and five, were offered in First on French airline UTA.

TAP & PIA

Portuguese carrier TAP had cheerful Portuguese dancers in national costume on its boxes; while Pakistan International [PIA] had a large orange striped book.

SIA

Singapore Airlines was launched in 1972 with the logo of a bird with its wings spreading and this bird was featured on the matchbox.

The famous Singapore girl also featured and on another box a family was featured taking a meal with a hostess. Malaysia Singapore [MSA] had boxes of matches with coordinated batik paintings.

BEA

SWISSAIR

Swissair kept things simple with a DC-8 jet silhouetted on the match box. Whereas MEA, as part of its â&#x20AC;&#x2DC;Cedar jetâ&#x20AC;&#x2122; service in First printed the passenger's name on each book of matches, and when laying the table for lunch placed the book down in front of the customer.

The BEA British European Airways Trident was introduced in 1964 and was featured on the airline's book of matches with the BEA 'red box' livery.

BOAC

BOAC used its matches to promote its 'takes good care of you' slogan and had destination images for Europe, Africa, the Far East and North America. onboardhospitality.com

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184 / GLOBAL PERSPECTIVE

The world view We're going global every day by going social.

Meet us in the virtual world via Twitter and Linkedin.

Here's just some of digital chat you may have missed...

Follow us for more: @OBHMagazine and Linkedin.com

Michelin street food

Girl power

Musical interlude Inflight entertainment took on a whole new meaning with the SAS launch of services between Scandinavia to Austin, Texas last month.

During the second flight operating Stockholm to Austin, Swedish singer and songwriter, Kim Cesarion, was invited onboard to world premiere his new single Call on Me. Passengers put their hands in the air and sung along to the live performance complete with guitars and drums. @SAS

With the majority of its workforce being female, Brussels Airlines was among a number of airlines worldwide which marked International Women’s Day with flights operated by allwomen crew. Women work across every department including HR, marketing, ground operations, aircraft maintenance, cabin crew and support services. Some 10% of the carrier's pilots are women, compared with the global airline average of just over 3%. From April 1 the airline also has a female ceo. Christina Foerster is the first ever woman to lead a Lufthansa Group airline. @FlyingBrussels

Singapore Airlines has taken to the streets to help spread the message about its home destinations quality culinary offer. In a collaboration with the Singapore Tourism Board, the airline supported the world’s first street food hawker to be awarded a Michelin-star, Hawker Chan, as he served up his signature dish for the first time in the UK. The exclusive pop-up at KERB King’s Cross in London ran for three days only, allowing Londoners to enjoy a taste of Singapore with a Michelin-star lunch of soya sauce chicken and rice for £6. Hawker Chan prepared 200 servings each day, trading until the market closed or his dish sold out. @SingaporeAir

Record breaker High flying Etihad executive Andrew Fisher has got himself into The Guinness World Records book for the feat of travelling around the globe in the fastest time and in the fewest number of flights.

Clocking a flying time of 52 hours and 34 minutes, Andrew beat the previous record by three hours and 13 minutes, using only four scheduled commercial flights instead of five to achieve his lifelong ambition. @EtihadAirways

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Safety is cool Air New Zealand’s latest safety videos have collectively attracted more than 130 million online views. Not, obviously, 130 million inflight passengers but because the content of the videos has become an online sensation.

The video, featuring Hollywood actor, filmmaker and environmentalist Adrian Grenier, has been billed the World’s Coolest Safety Video and takes viewers on a breathtaking journey to Antarctica, where Kiwi scientists are tackling the most pressing questions on global climate change. @FlyAirNZ

Sky high thanks Virgin Atlantic has found a sky high way to say thank you to its 9,000 staff – via a special edition livery and Flying Lady.

Aircraft G-VNAP, better known as Sleeping Beauty, underwent hours of paint work to reveal a new headturning design featuring a 7-ft by 152-ft message exclaiming 'a big Virgin Atlantic thank you' along the length of the fuselage. It also features a limited edition version of the airline's iconic Flying Lady. @VirginAtlantic

Cattle class

Fear factors

Research published by Loco2, has shocked frequent flyers by revealing that they are allocated less space than that given by law to cattle on their way to slaughter. Based on a medium-sized calf weighing 75kg (the average weight of an adult passenger) the legal entitlement for cattle in transportation is 0.5m2, whereas on a flight, the average space per passenger is 0.35m2. Perhaps it is not surprising to report Loco2 is a search and booking engine for train tickets in the UK and Europe! @loco2

Research from National Geographic has revealed that over 21 million Brits are now more afraid of flying compared to just 10 years ago. The snowflake generation fear flying the most, with 51% scared for their safety when flying; while 38% of Brits admit news stories around aviation disasters fuel their fear.

81% worry most about engine failure and plane crashes when flying, with nervousness about pilot inexperience also feeding their anxiety. @NatGeo

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FOR A WORLD OF OPTIONS IN CABIN COMFORT, STYLE AND CONTEMPORARY DESIGN TURN TO SKYSUPPLY AT EXPO HAMBURG. World Travel Catering & Onboard Services EXPO Hamburg | Germany | 10-12 April 2018

A WARM WELCOME AWAITS

STAND 4D30

PR E S E N T I N G

AWARDS

INFO@SKYSUPPLY.DE I WWW.SKYSUPPLY.DE

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20 ME 18 ET FI O N U A R LI ST S

AWARDS PREVIEW CELEBRATING EXCELLENCE AND INNOVATION IN AIR, RAIL AND CRUISE

190 • Amenity kits | 197 • Beverages 198 • Catering innovation | 200 • Onboard kids 202 • Service equipment | 204 • Snacks 206 • Sustainability | 207 • Technology 208 • Textiles | 210 • Wellbeing 211 • Not yet onboard

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Recognising

EXCELLENCE T

he waiting is over, the votes have been counted and the finalists of the 2018 Onboard Hospitality Awards are now announced. Many congratulations to those who made it through and many thanks to all those who voted.

Impressive entries This year almost 200 products were put forward in 11 categories as products innovating and changing onboard hospitality for the better. You can explore all the entries here and see which ones our readers chose as finalists. All finalists have now been put forward to our expert panel of judges along with all entries in the Ones to

Watch category (those not yet onboard), which the judges will assess for their onboard potential.

Peer to peer recognition Uniquely, we identify our finalists initially via an online vote among our international readership and judges scoring system.

Final judgements will be made by our panel of distinguished experts with many years' experience of the industry.

This online voting allows for peer-topeer recognition of the most relevant kind.

Those eligible to vote are our readers - the buyers and suppliers of onboard hospitality. These are the people we believe are best placed to recognise a good product or service, an innovation or step

PANEL OF JUDGES...

ARIANE VAN MANCIUS

ANDY HOSKINS

CHARLOTTE RONHOLT

GEORGE BANKS

KAREN ROBINSON

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

Andy is editor of London-based The Business Travel Magazine. He has nearly 15 years’ experience in travel journalism and specialises in the travel management, hotel and aviation sectors.

Founder of Go Traveling International, one of the most downloaded free travel app magazines in Europe, Charlotte has worked with the travel industry for more than 15 years.

Formerly catering manager with Emirates, George had 33 years with British Caledonian and BA and is author of Gourmet and Glamour in the Sky, a history of onboard catering.

Karen is a professional journalist who travels extensively to write about holiday destinations and overseas real estate worldwide for The Sunday Times, one of the UK’s leading national newspapers.

MARKUS GILGES

MIKE CRUMP

MIKE POOLEY

MS TRINH DIEM VY

NIK LOUKAS

Markus runs all business and system development activities for VT Miltope in the EMEA region providing hardware, software and cyber secure wireless data solutions in and around aircraft.

Mike left British Airways to become a partner of Honour Branding and is now md of Honour Consulting. He led the design management of the onboard product and experience for Etihad’s aircraft.

Mike spent over 19 years with gategroup and today advises on business/product development and strategic programmes on projects in the travel, hospitality, food and lifestyle sectors.

One of Vietnam’s most recognised restauranteurs and chefs, Chef Vy is impassioned by food and global flavours and runs two celebrated restaurants and a Cooking School in Vietnam.

Nik runs the consumer airline food site inflightfeed.com and writes for consumer and trade media outlets on airline food trends. He also offers consultation services to airline catering companies.

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2018 / 189

change development. These are the people - you and your industry colleagues - we put our trust in to select worthy finalists. Some 14,000 votes were cast - that's votes cast by over 1,000 industry players with expert knowledge and experience in the field. These are the only industry awards with this level of industry involvement and credibility.

Expert assessment In addition, we have a powerful panel of 20 expert judges – industry stalwarts and travel professionals with a wealth of knowledge when it comes to the user experience and operational practicalities. They contributed to the initial selection process through online marking, helping to identify the finalists listed here through a detailed online examination of the entries submitted in every category.

The winners

Judging criteria First impressions / quality,

The winners will be durability / life span / weight / announced at a dedicated usefulness / design functionailty event during WTCE Hamburg / taste / content / customer and online on April 9, 2018. experience / innovation Winners will be showcased in the next issue of Onboard Hospitality.

Editor, Julie Baxter, says: “These awards have become a compelling annual barometer of change for our industry. It is fascinating to see how the entries reflect trends in consumer expectations and operational changes.

The standard of entries reflects the industy's ongoing commitment to enhancing the onboard experience and the evolution of the passenger journey. We look forward to celebrating this year's winners and to championing the exciting creations they produce."

Finalists were chosen by our readers' vote and detailed online assessment by expert industry judges. Onboard Hospitality would like to thank former editor, Jo Austin, for chairing the judging panel and on-going support for our awards process.

HAPPY K

KEITH YATES

LANCE HAYWARD

LYN HUGHES

MARC WARDE

Keerthi Hapugasdeniya is a highprofile, international celebrity chef whose company is one of the leading service providers to the airline industry. Founder and ceo of APOT Asia.

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

Md and founder of The Hayward Partnership, Lance has over 30 years' industry experience and provides management consultancy and interim services to the travel catering and retail sector.

Founder and editor in chief of Wanderlust, the UK’s leading consumer travel title, Lyn has received an Outstanding Contribution Award in the British Travel Press Awards.

A restaurateur and culinary consultant, Marc runs glutenfree restaurant group, Niche, in London and owns a special meals manufacturing business. He advises airline caterers.

PAT RIDDELL

ROY MOED

SIMON SONI

VALENTINA HARRIS

Pat has been National Geographic Traveller (UK)‘s editor since it launched in 2010 and has overseen the brand’s growth into new digital platforms, events, partnerships and awards.

Roy was founder and head of Pourshins until its sale to gategroup. He was on the IFSA board for nine years; and chairman of the Mercury Awards Committee.

SANDRA PINEAUBODDISON

Simon has worked in the onboard industry for over 25 years at some of the world’s leading airlines.

Currently with Westjet and previously at Qatar Airways as it introduced the QSuites.

An award-winning author of over 40 books on Italian food and a well-known celebrity chef committed to supporting professional women in the world of food, beverage and hospitality.

Sandra is a senior consultant at Oliver Wyman and has over 25 years of experience in the airline industry, most recently as senior vp customers at United Airlines.

Read full product details at onboardhospitality.com/awards

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Best for onboard

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Japan Airlines First kit Showcasing ETRO's Italian high-fashion heritage, this kit contains ETRO’s ‘Shantung’ perfume and toiletries presented in a silky internal pouch. wessco.net

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Singapore Airlines First kit These kits, in a variety of gender specific designs, draw on the style of classic French fashion and feature luxury LALIQUE products in a silk drawstring bag. formia.com

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This Cole Haan, vegan leather kit can be re-used as an ipad case or clutch bag. It comes in four different colour rotations and includes a large range of products including 3LAB skincare. aa.com

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American Airlines First kit

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Lufthansa First kit These kits, aligned with the German fashion brand Windsor, include La Prairie boxed toiletries. The female kit converts into an on-trend cross body handbag. skysupply.de

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United Polaris First kit This kit reflects United's partnership with Saks Fifth Avenue and features a wide range of amenities including highend skincare products from Cowshed united.com

Spotlight on you...

STEP FORWARD AND SHINE IN 2019 Want to see your product showcased here? Entries for 2018 open Sept 1.

All entries enjoy huge exposure on our website thoughout the voting period as well as through social media and within the magazine. Plus, finalists are invited to a free awards presentation and networking event in Hamburg to hear who has won and why!

Read full product details at onboardhospitality.com/awards

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FIRST CLASS BUSINESS CLASS PREMIUM ECONOMY ECONOMY

ONBOARD HOSPITALITY AWARDS 2018 / 191

All Nippon Airways First kit A lightweight, unisex amenity kit featuring the Samsonite brand and matching the full-sized luggage range.

Sturdy and stylish, without being heavy. formia.com

Malaysia Airlines First kit

Lufthansa Oktoberfest kit

Aligned to the Italian brand Cerruti 1881, these kits feature French luxury brand, Payot, presented in a cosmetics pouch, and include an exclusive gold key chain. formia.com

A fun, heart-shaped, faux-leather kit created specifically to support flights serving Oktoberfest and featuring La Prairie care products. spiriant.com

Saudia Airlines First kit

Xiamen Airlines First kit

These kits draw on the design and style of the Porsche brand (for men) and Furla brand (for women) to create a quality reusable gift. Both innovate with a charging wire gift. formia.com

Presented in a long folded pouch with a magnetic snap closure, this kit has a raised pebble texture and gold zipper detail. It includes Acca Kappa White Moss toiletries. formia.com

The lines are beginning to blur between an amenity kit for onboard use and a passenger gift with long-term reusable appeal

Entries for 2019, open online from Sept 1, 2018

onboardhospitality.com Read full product details at onboardhospitality.com/awards

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192 / AMENITY KITS CONTINUED...

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Air Astana Business kit

Hong Kong Airlines Business kit

Lufthansa Reisenthel kit

Combining bright prints inside and the style of Christian Lacroix and Furla brands. The female kits include La Mer skincare products and come in multiple colours. formia.com

This collectable range features iconic symbols of Hong Kong's heritage and culture on quality thick cotton canvas with a natural touch and bright contrasting lining. cliponboard.com

This eco-friendly kit comes wrapped in the gift of a reusable shopping bag. It contains Korres toiletries along with a deeper message encouraging recycling. spiriant.com

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Qantas Curates Business kit

TAP Air Portugal Business kit

United Polaris Business tin

These collectable kits feature artwork from 16 leading Australian artists on the pouch and matching eyemasks.

Functional, reusable and featuring ASPAR toiletries inside. buzzproducts.com

Marking its anniversary year, TAPâ&#x20AC;&#x2122;s retro replica bag stands out for its original vintage 1970s look. The cosmetic items are also from the era and pay tribute to local companies. skysupply.de

Unitedâ&#x20AC;&#x2122;s collectable blue tin amenity kits celebrate its history with the Boeing 747 and mark the aircraft's retirement from the fleet. It includes a set of four 747 trading cards. united.com

Air New Zealand Business kit

Aircalin Business Class kit

Featuring a sophisticated black PU exterior, these kits contain skincare products from New Zealand brand Ashley & Co and can be reused as an iPad case. galileowatermark.com

Made of a soft-touch material, this kit reflects the airline's branding and features two sizes of eyemask, organic skin products and a reusable drawstring bag. avidproducts.com

THE DIVERSITY OF PRODUCTS GOING INTO EACH KIT HAS EVOLVED SIGNIFICANTLY, WELL BEYOND THE SOCKS AND TOOTHBRUSH OFFER

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2018 / 193

American Airlines Business kit This Cole Haan-branded vegan leather kit with weave texture comes in four colours and features C. O. Bigelow toiletries and an exclusive Cole Haan retail voucher. aa.com

Cathay Pacific Business kit These SeventyEightPercent bags come in two styles for inbound and outbound, and eight tones. One has an asymmetrical boxed shape, the other is a larger clutch pouch. formia.com

Brussels Airlines Business kit

Brussels Airlines Business kit

Featuring artwork from the celebrated Belgium artist, Rene Magritte, these unisex kits serve as a collectable, reusable zipped pouch post-flight. galileowatermark.com

This, a new look for Brussels Airlines, features luxury bag brand Mandarina Duck. It contains toiletries from Institut Karité Paris, known for its shea and verbena products. formia.com

The creative thinking being applied to amenity kits is transforming them from a throw away add-on to a collectable or multi-functional must-have

Delta One Business kit Featuring Kiehl's skincare products, the TUMI-branded hard and soft-case kits offer a personal monogramming option, a first for any airline amenity kit. buzzproducts.com

Hawaiian Airlines Business Kit

Icelandair Business kit

Japan Airlines Business kit

Teaming-up with local designer Sig Zane Designs, Hawaiian Airlines has created a generous kit, complete with the ‘Auli‘ilani lehua local floral print and local toiletries. hawaiianairlines.com

Celebrating the airline's 80th anniversary, these collectable tin boxes feature four different local landscapes and each is filled with local Blue Lagoon toiletries. skysupply.de

This elegant yet sturdy pouch is made from high-quality Italian fabric from Italian heritage brand ETRO. It marks this luxury brand's debut appearance onboard. wessco.net

Read full product details at onboardhospitality.com/awards

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194 / AMENITY KITS CONTINUED...

Qatar Airways Business kit

Royal Air Maroc Business kit

Saudia Airlines Business kit

Inspired by the BRIC luggage brand, these stylish kits emphasise post-flight functionality. To promote Breast Cancer Awareness Month, one was created exclusively in pink. formia.com

Carrying a generous range of products, this kit echoes Moroccan culture and modern style and includes a personalised scent developed for RAM to enhance the kit experience. kaelisgroup.com

This Porsche-design miniature 'physician's bag' comes in dark blue, brown and black, while the Furla kit reflects retail fashion.

Both include coordinated eyemasks and charging cable. formia.com

Vietnam Airlines Business kit This grey patterned, flat pouch features CERRUTI 1881 branding, representing Italian luxury, elegance and quality. With White Moss toiletries by Acca Kappa. formia.com

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Xiamen Airlines Business kit A classic pouch shape design with gold zipper detail and branding. A raised pebble texture outside contrasts with bright blue interior. Includes White Moss toiletries by Acca Kappa. formia.com

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Aeroflot Economy kit

Garuda Indonesia Economy kit

Air Astana Economy kit

These long-haul kits feature colourful collectable designs inspired by city skylines around the world. The eyemasks include wake-me/do not disturb messaging. ak-service.ru

These ultra-light zipped pouches pay homage to Indonesian cultural heritage and double as trip mementos. They come in three Batik motif styles and contain earplugs, eyemask and socks. wessco.net

This new collection has two sets - Nowen and Zappa - each in five different colours, with funky graphics and a large selection of comfort products. kaelisgroup.com

Read full product details at onboardhospitality.com/awards

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FIRST CLASS BUSINESS CLASS PREMIUM ECONOMY ECONOMY

ONBOARD HOSPITALITY AWARDS 2018 / 195

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Alitalia PE kit

Cathay Pacific PE kit

China Airlines PE Kit

This bright neoprene kit includes wrapped skincare items from Scaramouche+Fandango. The zipped bag can be used post-flight for phones or essentials. galileowatermark.com

This light-weight zippered bag is offered in four earth tones and showcases artwork by Danny Young, a well-known graphic artist from Hong Kong. formia.com

This zipped hard case is versatile for postflight use and its rigid zip-around style echoes kits more often seen in Business or First. Includes Institut KaritĂŠ Paris toiletries. formia.com

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Delta Air Lines PE kit This is a TUMI-branded, leather-feel navy blue, zipped bag with Malin+Goetz travel essentials including hand cream, eyemask and a dental kit. buzzproducts.com

This year's entries show that even in Economy airlines want to offer something thoughtful and useful

Air New Zealand PE kit A colourful printed bag with coordinating eyemask and socks.

Includes an embossed zip pull and Ashley & Co lip balm inside. galileowatermark.com

EVA Air PE kit

EVA Air PE kits

Qantas PE kit

This sleek, monochrome unisex kit is printed with Erno Laszloâ&#x20AC;&#x2122;s iconic pattern and has a two-colour body for added contrast. galileowatermark.com

Designed to be multi-functional, this kit opens like a book with multiple mesh pockets inside and a hanging hook. It includes THANN's signature toiletries. formia.com

Continuing its partnership with Australian designer Country Road, this refreshed kit features a soft canvas zipped bag with a simple modern design. galileowatermark.com

Read full product details at onboardhospitality.com/awards

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Best for onboard

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A partnership between local wine experts and Air New Zealand showcasing NZ wines curated by six leading oenophiles. finewines.nz

Colby Red Wine A red wine blend served on United with a donation going to heart charities with every bottle served. $70,000 has been donated so far through this collaboration. colbyred.com; united.com

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MiniBarBox Wines and G&T box

Be A ve LI S ra ge T s

On The Rocks Craft Cocktails

Offered as a retail beverage experience, wines in glass tubes are paired with chocolate truffles, or a mix-your-own G&T with botanicals. mbb-gateretail.com

Craft cocktails customised for Hawaiian Airlines to reflect the taste of Hawaii, with a choice of preservative-free, authentic flavours. hawaiianairlines. com; ontherockscocktails.com

Pulpoloco Sangria

Tetley On The Go Cups

100% natural, bottled in unique ecofriendly packaging and designed to bring the authentic flavours of Spain to passengers onboard. goduto.nl

Well-known tea brand in a doublewalled cup to keep the beverage warmer for longer. Bag comes with two drawstrings for easy squeezing. tetleyteaacademy.co.uk

Winners announced

APRIL 9, 2018 and online at: onboardhospitality.com #OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard

CATERING INNOVATION Ca FI te NA rin L g in IS T no va tio n

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Absolutely One - LATAM

James Martin rail menu

SATS Soup-on-the-Go

This service innovation replaces the traditional tray set, with individual gourmet dishes that are 50% bigger and with fewer peripheral elements required. gategroup.com

RG collaborated with celebrity chef James Martin to bring this range of quality route-specific, local products onboard Virgin Trains East Coast services. railgourmet.com

Developed for easy storage in the galley, this easily rotable, ambient shelfstable range enables airlines to easily manage stocks, cut costs and wastage. sats.com.sg

Ca FI te NA rin L g in IS T no va tio n

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INNOVATION MEANS MEETING A NEED. IT DOESN'T HAVE TO BE COMPLICATED, SOMETIMES SIMPLICITY ITSELF IS INNOVATION

Schaer Gluten Free Meals

The Barista Cup

Combining Schaerâ&#x20AC;&#x2122;s brand presence in over 60 countries with Oakfield Farms' onboard catering expertise for a gluten-free easy-to-serve solution. oakfieldfarms.eu

A smart coffee cup that requires only 5gms of fresh coffee grounds which brew in the cup and are filtered through an inbuilt filtratation system. thebaristacup.com

Ambient Ready-to-Eat Meals

Cloud Dine

MiniBarBox Wines & Cocktails

A range of 48 retorted, oven-ready meals with a two-year shelf life in ambient conditions. They contain no preservatives. Efficient and cost saving. dofood.com

A range of 10 tasty retail-inspired frozen dishes, packed and branded with a full ingredients list and food traffic light labelling system. en-route.com

Wines in patented glass tubes paired with chocolate truffles, and mix your own cocktails offered as a boxed, onboard interactive experience. mbb-gateretail.com

Read full product details at onboardhospitality.com/awards

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Pau Hana Cafe Service A complimentary meal service followed by coffee and a sweet treat, all designed with local flavours and regional influences. hawaiianairlines.com

Passenger expectations are changing. They are increasingly interested in provenance and presentation

Snap & Squeeze A disruptive innovation for the jam market, this user-friendly single portion jam snaps open easily to change jam service for the better. menz-gasser.it

Entries for 2019, open online from Sept 1, 2018

onboardhospitality.com

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20/03/2018 09:30

3/22/18 03:18 PM

Best for onboard

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Air Astana kit (3-6 years)

Hawaiian Airlines Keiki kit

Icelandair Treasure Iceland kit

A green soft backpack with pencil case, National Geographic-branded swimming armbands and a green reflective flexible bracelet among a range of gifts. ak-service.ru

This drawstring bag includes a foam airplane, Hawaiâ&#x20AC;&#x2122;i-themed stickers, playing cards, games, puzzle and an erasable sketch pad. hawaiianairlines.com

Combining fun and education on Iceland through activities and a built-in 'treasure hunt' not seen before in an onboard kids' pack. kidzinflight.com

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A check-in and in-cabin kit to provide entertainment and engagement from the moment kids board, encouraging them to explore the ship. milk-jnrs.com

If kids are happy onboard, everyone is happy. Kits really can make a significant contribution to ensuring that happens

This new Creature Crew brand introduces fun, new characters to help kids understand their journey, presented in a colourful satchel. buzzproducts.com

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Singapore Airlines kids range Kits featuring popular licenses from Disney including Star Wars, Pixar and Marvel characters. Items include interactive games, toys and stationery. buzzproducts.com

Aeroflot kids kit (7-12 years)

Aircalin kids kit

A soft felt bag with printed graffiti headphones, quiz book, puzzle-board game, activity/facts book, crayons, a pen, bendable pencil and Aeroflot airplane. ak-service.ru

This large, lightweight zipped pouch features Aircalin's Captain Gobi in an activity book, a tin box with coloured pencils and a magnet jigsaw puzzle. formia.com

Read full product details at onboardhospitality.com/awards

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ONBOARD HOSPITALITY AWARDS 2018 / 201

Air New Zealand kids kit

Qantas Joey Club kids kit

A colourful drawstring bag containing a magic slate, eye mask, sticker collection and a printed 3D scene to decorate with stickers. galileowatermark.com

The Joey Club re-usable zip lock bag includes an Etch A Sketch, activity booklet and Qantas Joey Club socks with anti-slip silicone sole. qantas.com.au

KIDS KITS ARE INCREASINGLY BEING USED TO OFFER AN EDUCATIONAL ELEMENT CONNECTED TO THE DESTINATION THE CHILD IS TRAVELLING TO

Colourful characters featured on kids kits help make an instant impact and encourage a quick connection and engagement

Scribbles & Nibbles

Turkish Airlines kids kit

A retail-driven compact-sized inflight kids brand with crayons, activity booklet and pop-out 3D toy, combined with child-friendly snacks. en-route.com

This Captain Kangal plush toy is packaged in a canvas bag to deliver an educational-driven kit including a book about Kangal. formia.com

Winners announced

APRIL 9, 2018 and online at: onboardhospitality.com #OBHAWARDS

Read full product details at onboardhospitality.com/awards

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Best for onboard

SERVICE EQUIPMENT FOR CREW

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ECRGo2 all-in-one sale device

Ministro serving flask

Zodiac cool trolley

This is the industryâ&#x20AC;&#x2122;s first and only fully-certified all-in-one contactless, handheld mobile point of sale device.

Can help airlines offer contactless payments onboard. ecr.co.uk

The Ministro keeps its contents hotter for longer and is also far safer. The lid is secured firmly in place by the thread, and it can only pour when the lever is depressed. maltoninflight.com

A durable, ergonomic and modular trolley specially designed to keep contents chilled between 0 and 8°C for up to 14 hours, enabling return catering. zodiacaerospace.com

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Eurowings smart box

Qantas tray

United Airlines hollowware

A box solution which allows low-cost airlines to offer generous portions whilst optimising trolley space. Highly efficient and space saving, easily packed and cleared. spiriant.com

The unique ergonomic design of this tray is crew-friendly and ensures high performance standards are met. It has a high-quality finish and recesses for easy handling. galileowatermark.com

This stainless steel serviceware is designed for a comfortable grip, is dishwasher-safe, easy to clean and never requires polishing. wessco.net

Spotlight on you...

STEP FORWARD AND SHINE IN 2019 Want to see your product showcased here? Entries for 2018 open Sept 1.

All entries enjoy huge exposure on our website thoughout the voting period as well as through social media and within the magazine. Plus, finalists are invited to a free awards presentation in Hamburg to hear who has won and why!

Read full product details at onboardhospitality.com/awards

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FOR PASSENGER

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Alessi for Delta This range includes 86 bespoke service products based on Alessiâ&#x20AC;&#x2122;s contemporary and iconic designs and aims to redefine the inflight experience. buzzproducts.com

FOR PASSENGER

First impressions / quality / durability / life span / weight / usefulness / design functionality / taste / content / customer experience / innovation

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JIA for Hong Kong Airlines To showcase Hong Kongâ&#x20AC;&#x2122;s unique cultural heritage the airline has teamed up with JIA, a tableware brand that blends Western design and Asian food culture. cliponboard.com

FOR PASSENGER

Judging criteria

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Innovations which enhance the passenger experience have to be practical for crew and service delivery too

FOR PASSENGER

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Lufthansa Economy concept

SAS Cube

This restuarant-style dining set has a discreet interlocking function meaning that when one tray is pulled from the trolley, the one behind comes forward automatically. spiriant.com

This buy-on-board concept offers a symbiotic combination of plastic and cardboard elements, boxed to deliver a compact meal service solution with style and functionality. dester.com

Entries for 2019, open online from Sept 1, 2018

onboardhospitality.com Read full product details at onboardhospitality.com/awards

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Best for onboard

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Italian Gelato

Jymy 1917 pine ice cream

nibnibs coconut mini biscuits

This Gelato comes in a single portion 100ml hard cup that includes a spoon under the lid. Available in seven flavours on a fruit or cream base. mvfood.it

This is a high-end artisan quality ice cream with an indulgent nordic flavour.

It is ethically and sustainably produced from organic ingredients. jymy.fi

A pale golden mini biscuit with a crumbly rustic texture and form. Features premium desiccated coconut and coconut oil giving a natural coconut flavour and sweetness. nibnibs.com

Winners announced

APRIL 9, 2018 and online at: onboardhospitality.com #OBHAWARDS

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BitesWeLove

American pancake bites

Mr Lee's noodles

The bites are both delicious and healthy and include dry-roasted tamari almonds, salted chickpeas, dried mango, and dark chocolate buttons. zakelijk.biteswelove.nl

Super cute little pancake bites sprinkled with super sweet icing sugar. Supplied by Retail inMotion, they are popular with kids and adults alike. snackboxtogo.com

A noodle-based meal in a cup, full of authentic oriental flavours, low in calories, sugar, salt and saturated fats.

All six flavours are gluten-free, with two vegan options. mrleesnoodles.com

Read full product details at onboardhospitality.com/awards

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FIRST / BUSINESS CLASS PREMIUM ECONOMY / ECONOMY

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Pastrami and monterey jack cheese ciabatta toastie

ONBOARD HOSPITALITY AWARDS 2018 / 205

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Qantas ovenable noodle box

Tapas snack box

This street food-style noodle box snack is formed with a patented welding technology that creates a liquid-proof seal, removing the risk of food leaking. global-c.nl

A compact tapas box complete with a range of snacks for sharing or to be offered as an upsell opportunity with beer and wines. en-route.com

Vegetable & cheese gratin pie

All-day breakfast burrito

Goduto brownie

A comforting offer delivering rustic flavours in an innovative format. The topping is a textured cheese crumble to contrast a rich leek and mature cheddar filling. thebakefactory.global

Presented in ovenable packaging that is easy to open and has a matt. authenticlooking finish. This product offers an innovation for breakfasts with a 'wow' factor. snackboxtogo.com

A rich brownie with real Belgian chocolate offered in a fancy functional box for a long shelf-life. Can be stored and treated as ambient and loaded easily. goduto.nl

Kabuto noodles

LaTour Bakehouse cookies

nibnibs pesto mini breadsticks

Inspired by authentic Asian flavours and made with natural ingredients. The noodles are low in calories and don't contain additives, preservatives, or palm oil. kabutonoodles.com

These baked cookies on Hawaiian Airlines reflect the destination's tropical flavours using guava, coconut, pineapple and macadamia nuts. latourbakehouse.com; hawaiianairlines.com

Made using premium flour from Yorkshire Mills, extra virgin olive oil, fresh frozen basil and British cheddar, the nibnibs are also sesame- and nut-free. nibnibs.com

Designed as a tasty alternative to the usual hot, hand-held pastry items served onboard. Wrapped in bespoke ovenable packaging. en-route.com

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Read full product details at onboardhospitality.com/awards

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Best for onboard

SUSTAINABILITY Su

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ANA Nealâ&#x20AC;&#x2122;s Yard kit

Black Bagasse tray

This skincare brand, working with WESSCO, is synonymous with ethical and fair trade practices and is the first UK retailer to be awarded the CarbonNeutralÂŽ brand mark. wessco.net

A light matt black tray which is 300% lighter than current plastic Atlas trays and 100% biodegradable. Made from sugar cane, it is modern, stylish and sturdy. wkthomas.com

ETHICAL, ECOFRIENDLY AND THOUGHTFUL PRODUCTS WITH A CREDIBLE BACK STORY ADD TO THE PASSENGER EXPERIENCE

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Growing numbers of passengers are asking about the eco credentials of products onboard.

Sustainability matters

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This lightweight range offers a 30% weight reduction and 50% improvement in stacking capability compared to regular porcelain. It looks and feels like bone china. dester.com

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Media Box A web-based digital media library that can be used with any web-enabled device. Users simply connect to wifi for access to digital newspapers and magazines. media-carrier.de

Winners announced

APRIL 9, 2018 and online at: onboardhospitality.com #OBHAWARDS

Read full product details at onboardhospitality.com

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Best use of onboard

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BoardConnect Suite

Gogo 2Ku

Inplay

This wireless IFEC solution enables passengers to access IFE on their own devices using streaming technology and an intuitive, themed user interface. lhsystems.com

This is Gogoâ&#x20AC;&#x2122;s next-generation satellite technology for global inflight connectivity. It has 98% global coverage and 98% service availability. gogoair.com

Delivers media content to passengers securely and seamlessly, letting them stream movies/TV shows etc without downloading, installing or upgrading anything. ideanovatech.com

LEVEL Pair & Pay Offering offline payments managed by the passenger, this fully-integrated solution combines browsing and purchasing options with strong data insights. ebby.blackswan.com

TECHNOLOGY IS FAST TOUCHING EVERY ELEMENT OF THE PASSENGER JOURNEY. CONNECTIVITY IS BECOMING A 'MUST HAVE'

Qantas integrated tablet case

Qantas Q bag tag

A tablet case designed to minimise damage and theft of USB lightning charge cables. Can sit neatly in the back of the airline seat. buzzproducts.com

Each tag contains technology that synchronises passenger details to their baggage to support faster and smarter check-in and bag retrieval on arrival. buzzproducts.com

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AirFi Venus This new version of the AirFi box offers a portable IFE solution with double the battery power and better wifi capabilities, allowing the introduction of app-less DRM. airfi.aero

Airlines invest heavily in technology so it must significantly enhance the onboard experience or bring revenue

ReadRead full product full product details details at onboardhospitality.com/awards at onboardhospitality.com

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Best for onboard

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AA premium bedding set

Saudia Airlines First Porsche

Singapore Airlines First Lalique

Bedding specialist Casper spent over a year experimenting with prototypes to develop this inflight bedding line for American Airlines. All items are focused on maximising sleep. news.aa.com

A branded sleeping suit presented in two different colours and including slippers, all presented in a durable carrying case.

Multi-functional as sleep or loungewear. formia.com

Designed to be simple yet elegant, the LALIQUE-branded loungewear kit is part of an exclusive amenity collection for First passengers and is presented in a smart tote bag. formia.com

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Sheridan First bedding

White Company bedding set

Hawaiian Airlines bedding set

This bedding ensemble for Qantas is crafted using luxury materials and includes a memory foam mattress and a selection of pillow choices. galileowatermark.com

This Business range for British Airways uses high-quality, premium materials, specifically engineered to offer the ultimate comfort and wellbeing. thisismatrix.com

This plush, cotton quilt and pillow create a premium bedding range that blends island-inspired images of the ‘Auli‘ilani lehua flower with a luxury feel. hawaiianairlines.com

Hong Kong Airlines bedding set

Malaysia Airlines loungewear

Qantas Business pyjamas

SPIRIANT has collaborated with Hong Kong Airlines‘ design team and bedding specialist Casablanca to supply this quality duvet and pillow set for Business passengers. spiriant.com

These amenities for First are designed with a gifting concept in mind.

Comfortable and functional inflight they are presented as a gesture of thanks to the passenger. formia.com

The Qantas Business pyjamas have become an iconic unisex ‘must have’ travel accessory and a popular take-away with their distinctive navy blue kangaroo logo. buzzproducts.com

Read full product details at onboardhospitality.com/awards

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FIRST / BUSINESS CLASS PREMIUM ECONOMY / ECONOMY

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ONBOARD HOSPITALITY AWARDS 2018 / 209

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Air Canada cafĂŠ kit

Icelandair ribbed bedding set

Sheridan baby blanket

Attractively branded, this kit is available on request for additional inflight comfort and includes an ultra-light red fleece blanket, an inflatable neck pillow, eyeshades and earplugs. wessco.net

Embroidered to evoke the Icelandic hot springs and featuring a crisp white pillow with a message inviting passengers to enjoy a stopover in Iceland. intexcomfort.com

This knitted blanket on Qantas is made from 100% cotton yarns. Created by luxury bedding specialists Sheridan, it adds extra comfort for babies onboard. galileowatermark.com

Entries for 2019, open online from Sept 1, 2018

onboardhospitality.com

5 1 w w w . t h i s i s m a t r i x . c o m

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19/03/2018 16:18

3/22/18 03:22 PM

Best use of onboard

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AA sleepwear by Casper

Uppy! The genius flyer

This set for American Airlines is designed to be functional and comfortable in a soft cotton blend. It supports sleep onboard but aims to encourage reuse too. aa.com

Specifically developed to support wellbeing during and post-flight, this re-hydration formula offers a mix of vitamins, minerals, ginger, citrus and natural sweeteners. uppyflyer.com

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Wellbeing initiatives have become a key component of the onboard product offering, from meditation apps and light bites to textiles and treats

YOU DECIDE...

Uniquely, the Onboard Hospitality Awards finalists are decided by online voting and expert judges' online scoring - it's peer-to-peer recognition of the most relevant kind.

Those eligible to vote are our readers - the buyers and suppliers of onboard hospitality. These are the people best placed to recognise a good product or service, an innovation or step change development. These are the people, you and your industry colleagues, we put our trust in to select worthy finalists.

Over 14,000 votes were cast by over 1,000 industry players with expert knowledge and experience in the field.

THESE AWARDS COULDN'T HAPPEN WITHOUT YOU! Thank you for voting. If you didn't vote, be a part of it next year â&#x20AC;&#x201C; you just have to be a subscriber to the magazine. onboardhospitality.com/subscribe

Read full product details at onboardhospitality.com/awards

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Not yet onboard

ONES TO WATCH

ONBOARD HOSPITALITY AWARDS 2018 / 211

Audi mattress

Bio-Form

Eco spreader

The first of its kind, this mattress uses a unique 3D digital knitting method to add a soft filling without seams and create a pressure release system for maximum comfort. spiriant.com

A new material that can be used for tableware, amenity kits/contents, textiles and non-rotables. With the look and feel of untreated plastic, it degrades in under five years. thisismatrix.com

This ergonomic spreader is ultralightweight and 100% biodegradable.

Made of a corn-starch bio-polymer it is 68% carbon neutral to reduce plastic waste going to landfill. wkthomas.com

ECO-PET Plus Blanket

Energy Balls

Glacial wine cooler

Soft eco-friendly blankets made from recycled plastic bottles. Naturally and permanently fire retardant, anti-static and available in customised sizes, colours and weave patterns. Linstol.com

Said to be the first allergen-free energy ball, these bite-sized, soft and chewy snacks are made from raw seed and fruit and come in mint/cocoa and orange/ cocoa flavours. good4u.co

This turquoise wine cooler is made from light, expanded polypropylene and is designed to replace flimsy wine coolers, with a durable, high life-cycle option that looks luxurious. spiriant.com

Go Bites - Boost

Gogo Vision Touch

Happy Ears

A truffle-sized snack of dates, desiccated coconut and 100% natural ingredients with no added sugar. Ideal for a healthy but indulgent treat, in packs of three. gofasterfood.com

A wireless, software-driven technology solution that reduces cabling throughout the cabin for a wireless seat back entertainment system that can be easily updated. gogoair.com

These are high quality earplugs made out of medically-approved materials.

They are designed to ensure an even attenuation and muffle background noise. happyears.co

Read full product details at onboardhospitality.com/awards

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This category seeks to recognise those products not onboard but are aiming to make a mark in our industry

Heinz Beanz toastie

Hope & Glory tea

Hope & Glory Masala Chai tea

Combining one of Britainâ&#x20AC;&#x2122;s favourite comfort foods with USA-style grilled sandwiches, these come frozen, easily heated onboard and served in a branded u-card. en-route.com

A lively, full bodied English Breakfast tea blend of Assam and Ceylon organic black tea in wrapped, mesh biodegradeable pyramid bags, with extra long tags. thehopeandglory.co.uk

A mixed spice organic tea combining Ceylon black tea and spices, such as cardamom and cinnamon, in a wrapped biodegradable mesh pyramid bag. thehopeandglory.co.uk

Hope & Glory Peppermint tea

Interlocking box

Kuanâ&#x20AC;&#x2122;s Living bedding set

This 100% organic and naturally caffeinefree peppermint tea is handpicked and traditionally used to aid digestion and settle stomachs. thehopeandglory.co.uk

A durable, heavyweight paperboard box that can be printed with graphics in up to six colours. Positioned as the only box on the market with this interlocking system. global-c.nl

This soft, lightweight seawool duvet and pillow are made from a new and recycled environmentally-friendly fabric created from oyster shells and recycled PET bottles. cliponboard.com

Lasagna

MiniBarBox cocktail range

OCN

Made with eggs pasta, and to a traditional Italian recipe, this can be offered for main meal or second service.

Available in three recipies, two of which are vegetarian. mvfood.it

A tasting experience rather than a drink, each box holds premium/artisan brands and products for passengers to mix to taste. Includes: Margarita, Cosmopolitan & Mojito options. mbb-gateretail.com

The OCN cosmetics range has been specifically developed for the airline industry and packaged using reclaimed and repurposed plastic from our oceans. galileowatermark.com

Read full product details at onboardhospitality.com/awards

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Olly's Olives These are said to be the world's first unpasteurised snack olives. By not heattreating the olives, their full flavour and nutritional value for healthy snacking remains. ollysolives.com

PC glassware and bowls

Qantas wellbeing partnership

Plastic glassware with no seams or fill points, designed to look and feel like real glass but able to withstand impact, pressure and multiple washes. rmtglobalpartners.com

Working with the University of Sydneyâ&#x20AC;&#x2122;s Charles Perkins Centre, Qantas will look to develop a range of wellbeing initiatives to improve long-haul travel. qantas.com.au

Single-use cotton table linen

Sleep Well milk drink

Street food pasties

A unique disposable 100% cotton table linen offered on a pre-cut roll, easy to store and use. Biodegradable, 100% cotton, recyclable and 30% lighter than washable napkins. mydrap.com

A naturally-enhanced UHT milk drink with valerian and honey, available in 200ml cartons. It aims to promote sleep onboard by helping passengers to relax. sleepwellmilk.com

Taking street food flavours and putting them in a boiled crust pastry, this product can be eaten hot or cold to bring a taste of the destinations onboard. str-eats.com

Taco Sliders

Tapas snack box

The gate gourmet burger

A collaboration with globally-renowned food brand Old El Paso, these tacos are frozen and designed to be served hot in a slide-open box. thebakefactory.global

Inspired by the Spanish traditon of tapas, this shelf-stable box has a 120-day shelf-life. It fits 12 to a trolley drawer and aims to deliver an authentic experience. gategroup.com

Created through robust development and testing protocols to meet the demands of onboard handling, whether for complimentary service or buy-on-board. gategroup.com

Read full product details at onboardhospitality.com/awards

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FROM THE AISLE TO YOUR DEVICE Before, during and after your �ight, gateretail’s new retail platform transfers the passenger experience from the aisle to your device. Anytime, anywhere.

Learn more at World Travel Catering & Onboard Services Expo Hamburg Messe Hall A4, Stand 4C20 – 4E20 gateretail – a gategroup member

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SHAPING THE FUTURE OF ONBOARD DINING deSter is all about creating exciting and inspiring inflight service concepts, providing customized catering equipment to exhilarate the onboard experience.

Learn more at World Travel Catering & Onboard Services Expo Hamburg Messe Hall A4, Stand 4C20 – 4E20 deSter – a gategroup member

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MAKE EVERY JOURNEY THE BEST IT CAN BE We have a passion for innovation and an obsession with operational excellence.

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Learn more at World Travel Catering & Onboard Services Expo Hamburg Messe Hall A4, Stand 4C20 – 4E20 gateretail – a gategroup member

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