SEPTEMBER/OCTOBER 2013
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VOL. 17, NO. 7
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www.pax.intl.com
n e w s a n d a n a ly s i s f o r t h e pa s s e n g e r s e r v i c e s e x e c u t i v e
ifsa anaheim 2013
Tapping the
revenue stream Packaging concepts Craft beers take flight
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Regional Report p.
AUI Fine Foods p.
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Medina & QSAI p.
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Quality Control p.
A taste of the world
53 destinations worldwide Servair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients. What’s more, we prioritise great service and the respect of local specificity in order to better meet our clients’ needs. Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet their service expectations.
www.servair.fr
EDITOR’S LETTER
PAX International 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website: www.pax-intl.com
Publisher Aijaz Khan E-mail: aijaz@globalmarketingcom.ca
Editorial Offices Rick Lundstrom, Editor in Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: rick@pax-intl.com
Together,
as they should be
F
ood and entertainment always go well together, and for this year’s IFSA/APEX Expo in Anaheim it looks like planners have made it easier for all the people attending to have a chance to see both with less effort than years past. The announcement of a more integrated event was made this past summer. In a partnership that once had simultaneous events in different buildings, and then events separated by rules from the two associations, this idea was inevitable and certainly the end result of cooperation that both groups should be praised. “The APEX/IFSA EXPO will offer attendees multiple opportunities to network with key decision makers in one convenient place,” said Jim Fowler, executive director for IFSA in the late June announcement of the integrated event. “This show is a cost-effective way for airlines and partners to maximize their time and gain a competitive edge.” This integration of events also leads one to think back to the days when IFSA and the forerunner of APEX, the World Airline Entertainment Association were oftentimes in the same month, but on separate coasts or even separate continents. But food service in
some instances is becoming part of an airline’s entertainment system (in the example of Virgin America). A long-ago departed editor in this industry once took credit for a quote: Food is Entertainment. He may be more prescient than he knew. This year’s event will also see terms end for two Association Presidents, David Loft of IFSA and Linda Celestino of APEX. In our issue, that will be distributed at the Aircraft Interiors Expo Americas in October (you’ll find one in Anaheim too), our interview with Linda, who is General Manager of Inflight Services and Product at Oman Air, talked about the evolution of the Association, which is different from its forerunner in more than just name. “APEX membership increasingly reflects what is happening in the marketplace where there must be strong coordination and collaboration among all who touch the passenger experience,” she said. It appears that’s taking place in Anaheim this September. Looking forward to seeing it all, under one roof.
Lauren Brunetti, Managing Editor Tel: (1 905) 821-3344 x21 E-mail: lauren@pax-intl.com Tanya Filippelli, Associate Editor Tel: (1 905) 821-3344 x31 E-mail: tanya@pax-intl.com
Contributors John Guise Cindy Sosroutomo Andrew Brooks
A r t d e pa r t m e n t Jeff Zuk Design www.design.jeffzuk.com E-mail: me@jeffzuk.com
Advertising Offices Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: deepa@globalmarketingcom.ca PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. September/October 2013, Vol. 17, No. 7. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine
Rick Lundstrom Editor-in-Chief, PAX International www.pax-intl.com | PAX INTERNATIONAL | 3
ASSOCIATION NEWS on the cover: Ancillary revenue covers four key areas: frequent flier programs, a la carte fees, commissioned based revenue and advertising sold by the airline. Photo courtesy GuestLogix
14 18
Contents 36
Regional Report/Canada 18 A summer of service
Canada’s two largest airlines launched new aircraft and service concepts over the summer, and a new leisure airline was born in the shadow of Air Canada
24 Porter patiently waits
Toronto’s downtown airline is keen to expand, and intently waiting as government decides whether jet service will be part of its future
Supplier Focus
26 Recipe for success
AUI Fine Foods makes a sweet impression in aviation
28 What dreams are made of
For those passengers who struggle to get some shuteye each time they take to the air, several companies within the industry make it their mission to offer products that will lend a helping hand
31 Sous-vide on the move
Cuisine Solutions’ cooking process, that, over the decades has found its way into top restaurants and premium class cabins has a new plant and has a new exclusive partner in Gate Gourmet
38 Ace in the hole
34 3
Editor’s Note
9
News / People
66
What’s Hot
74
Association News
QOSMOS, a comprehensive in-flight catering software product has led to savings and enhanced customer service for Qatar Airways
Beverage Service
36 Craft beers take flight
With breweries and brands growing across the U.S., airlines are boarding some of the well-known small-batch beers to build loyalty and provide the all-important choice that passenger seek
IFSA Anaheim
39 PAX International’s complete look at the IFSA portion of the IFSA/APEX Expo in Anaheim
Packaging
47 Punchy packaging
6 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
PAX International investigates how creative packaging is a driving force in the industry, for sparking a passenger’s curiosity and boosting sales in a competitive marketplace
ASSOCIATION NEWS Quality Control
52 The gold standard in
food safety and quality Awards ceremony for top airline caterers held by Medina Quality
55 Tracking and tracing
28
The issue of traceability was discussed among the world’s caterers this past summer, and the U.S. Food and Drug Administration took comments after completion of two multi-year pilot projects
56 Taking aim at waste
LSG Sky Chefs aims to cut landfill use to zero, saving tons of waste and lots of cost
Ancillary Revenue
59 Tapping the revenue stream Airlines are getting creative about generating ancillary revenue from bag fees to IFE shopping
Consultants Corner 63 Specialty niches
Three airline executives have each parlayed their respective specialties into second careers as consultants to airlines and businesses
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www.pax-intl.com | PAX INTERNATIONAL | 7
NEWS IFSA COMPANY NEWS
Organic lines and elegance from Global Inflight Products
Two new cosmetic brands now at Skysupply
Stainless steel elegance from Global Inflight Products Global Inflight Products calls its new stainless steel cutlery “a sharp design, with a touch of organic lines and elegance.” This new stainless steel cutlery from GIP is designed to enhance porcelain and fits well with any trends in first or business class service. In the past, GIP has brought green themed products to its stand at IFSA. Among its offerings have been corn-based products, biodegradable cups and bags made of burlap and canvas.
“Global Inflight Products (GIP) is always in the pursuit of providing airlines the ultimate dining options,” said a release from the Redmond, Washington based company. “With various destinations and diverse culinary repertoires of airlines today, GIP offers an interesting combination of innovative porcelain options.” GIP says the elegant but simple dishes allow the airlines to showcase new menus and flavors of inventive cuisines now available in the skies.
Laurent Petit products are the new in-house brand for Skysupply and are joined by cosmetic products from Sergio Collini for the company’s offering. The Lauren Petit range includes a 30ml facial mist, 4.5 gram moisturizing lip balm and a 10ml recharging moisturizer. “The crisp, nature-inspired scent of green tea provides a gentle, refreshing light sensation on the skin,” said a release from Skysupply. “Combined with a classic and simple design, it is guaranteed to get noticed by your passengers.” The Sergio Collini line features a facial mist, moisturizing lip balm and recharging moisturizer in the same sizes as Lauren Petit. “Sergio Collini’s distinctive signature keynote comes from the use of bergamot,” said Skysupply. “This zesty citrus scent gives the product a fresh, slightly spicy character.”
Buddy’s Kitchen launches handheld, versatile snack Buddy’s Kitchen calls its latest product offering “stratas,” and is touting its wide variety of flavors and as well as its many applications. The new stratas can be flavored from savory to sweet and can be filled with cinnamon, apple, raisins as well as tomatoes and leeks, spinach, Gruyere and turkey bacon. The product is compact and low in calories and suitable for a long haul second service or is equally at home in an airline’s buy-on-board offerings. Stratas are taking a place among the Buddy’s Kitchen offerings of breakfast entrées, sandwiches and snack boxes. Twin Cities-based Buddy’s Kitchen is sharing a stand with AMI Group at this year’s IFSA/APEX EXPO.
8 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Buddy’s Kitchen’s line of stratas
Everybody deserves a Hybrite The wannahave equipment
ALREADY SERVING MORE THAN 150.000 PASSENGERS EVERY DAY ZODIAC GALLEYS & EQUIPMENT
NEWS IFSA COMPANY NEWS
New look and online presence planned for Oloves Oloves in October will relaunch its line of bagged olives with a new range flavors and names – and a new website. “At Oloves, we keep on and on improving everything in our range. For example, we’re increasing the size of the olives we use and these new babies are juicier and plumper than before,” said Matt Hunt, founder and CEO of Oloves in the summer announcement. “We’ve also created tasty new marinades to keep our loyal fans happy and tempt in new ones. And to really share the love, we’ve a cool new website and refreshed packaging to show off our new range.” The new flavors and marinades were inspired by Hunt’s drive around Southern Europe. “We decided to keep the Tasty Mediterranean (green bag) flavor the same - as it
has sold over seven million since launch – but we just tweaked the title a little and re-named it ‘Basil & Garlic.’” Other products are the “Hot Chili Mama,” which is now Chili & Oregano. “Lemony Lover” has changed to Lemon & Rosemary. The company has added an “Oloves Ripe Black” variety as well. Oloves reports that sales are up. The client list is expanding and the company has brought aboard social Media experts, designers and copywriting professionals who will help handle the growth and develop new communication channels with clients, customers and suppliers, as well as enhance all brand design assets. “We’re sharper now. Much faster and more agile in how we work. We’re targeting
Oloves has selected more descriptive titles for its line of snack olives
new channels like convenience and onthe-go lunches to open up new markets to this low calorie, high taste snack. We’re introducing Oloves as an alternative healthy alternative to be sold in the same trays, baskets and snacking sections as you would find the usual snack products,” said Hunt.
CATERING
Sales and profit up in Do & Co’s Q1 Additional sales from acquiring catering operations in Poland and Ukraine last year and strong performance by units in New York and London, helped boost airline catering sales and EBIT for Do & Co during the first quarter of its fiscal year. The company released figures August 14, showing airline catering sales of €114.80 million (US$153 million) for the first quarter of the year, up 23.7% from the same period in the 2012/13 fiscal year. The airline catering division contributes 70.9% of the Group’s total sales. During the first quarter of the year, Do & Co Group logged €161.93 million (US$215.8 million) in sales, a 6.9% increase from the previous year. For the first quarter of the year Do & Co Group recorded an EBITDA of €14.27 million (US$19 million) which was an increase of 7% from the previous year and an EBIT of €9.72 million (US$13 million). The airline catering division recorded and EBITDA of €10.89 million (US$14.5 million) a 29.4% increase from the previous year. Other business categories for Do & Co include international event catering, and restaurant, lounges and hotel business. Other notable airline catering news in the first quarter of this year included strong sales figures for Turkish Airlines. Do & Co operates several units in Turkey and partners with the flag carrier on its Flying Chef program. “Overall, the DO & CO management is confident that it can continue its successful performance of the past years,” said the company’s outlook for the rest of the fiscal year. “A focus on innovation, superior product and service standards and excellently trained and committed staff provide the foundation for Do & Co to make the best possible use of all growth potentials.” 10 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
TFS and gategroup team up for lounge management at BOM Performa, gategroup’s manager of lounge operations, announced in August that it will manage the lounges at the new Terminal 2 of GVK Chhatrapati Shivaji International Airport, Mumbai. Set to be operational later this year, all four airline lounges at the new terminal will be jointly operated by Performa and TFS. “Synergies with other gategroup brands, such as caterer Gate Gourmet, will enable operations to leverage a broad understanding of the local food market and latest hospitality industry trends,” said a release from gategroup. TFS is a large food and beverage concessionaire in India, catering to more than 50 million travelers with major operations at the integrated Terminal 3 at Delhi and in Mumbai. The partners are also collaborating in a joint venture operating under the ‘TFS-Gate’ brand name and are currently focusing on developing food and beverage service for low cost carriers in India. “We are very pleased to work with both GVK Mumbai International Airport Ltd. (MIAL) and TFS in this exciting new venture, bringing the best of all parties together to create a memorable guest experience for the passengers at Terminal 2 in Mumbai,” said Herman Anbeek, Group Senior Vice President & President Emerging Markets at gategroup. “The expansion of the existing partnership for retail on-board to lounges builds on the roots and strengths of our two companies. It combines the experience and know-how of gategroup’s Performa with the experience and know-how of TFS in the airport retail and services in Mumbai and other major cities of India. Together with GVK MIAL we aim to set a new standard in India at the Terminal 2 in Mumbai.”
NEWS AIRLINE NEWS
Delta picks Blue Smoke chefs to enhance JFK-LHR BusinessElite Kenny Callaghan Executive Chef and Partner and Chef de Cuisine Jeffrey Held of Blue Smoke restaurant in New York will design BusinessElite Express Meals for Delta Air Lines’ three daily flights between John F. Kennedy International Airport and London-Heathrow. “Delta customers on this key business route have Kenny Callaghan, photo by Melissa Hom expressed their desire for faster meal service options – allowing them more time to rest and relax, taking advantage of Delta’s full-flatbed seats,” said a release from the airline. “Additionally, The Blue Smoke beverage team will create a signature cocktail for the menu. The new Express Meals and cocktail will debut in February 2014.” The move is part of Delta’s partnership with the Union Square Hospitality Group. “With our shared passion for celebrating culinary innovation and hospitality, Delta and Union Square Hospitality Group are natural partners,” said Joanne Smith, Delta’s Senior Vice President – Inflight Service. “Union Square Hospitality Group is equally renowned for its food as much as its elevated level of service. Jeffrey Held is Chef We look forward to bringing de Cuisine at Blue Smoke. Photo by Melissa Hom the benefits of this new and inventive relationship to our customers.” Delta and Union Square Hospitality Group worked together at Citi Field where Delta collaborated with Union Square Hospitality Group to design its Delta Sky 360 Club. Additionally, Shake Shack and Blue Smoke on the Road opened their first U.S. airport locations at Delta’s JFK Terminal in May. Delta is also working with Hospitality Quotient (HQ), the learning and consulting business of USHG. HQ will consult to Delta’s leadership and inflight service teams to further differentiate the passenger experience on Delta, applying principles and best practices from USHG in helping Delta to create and sustain a culture of hospitality. “Like USHG, Delta believes that happy employees lead to happy ‘guests’,” says Susan Salgado, managing director of HQ. “Delta is an airline we have always admired for their deep roots in hospitality and their commitment to all stakeholders, with a strong emphasis on employees.”
Source Globally... Deliver Locally!
For the last 10 years, Distribution and Service (DSI) has built a reputation of excellence in the travel catering sector. By helping guide customers through the process of importing and U.S. distribution, DSI can ensure on-time delivery of frozen and dry goods across North America. This know-how means that for DSI’s airline, cruise line and rail customers, sourcing can be done on a global level and brought into the United States, without hassle. A five million cubic foot warehouse on the East Coast and a three million cubic foot warehouse on the West Coast are ready night or day to receive your freight and push it forward quickly and safely. Whether your shipment is a full load or a single pallet, you can rest assure that you have a qualified team of operational experts who will work around the clock to protect, transport and deliver your frozen and dry goods. DSI (Distribution & Service, Inc) 3701 Pender Drive, Suite 115 Fairfax, Virginia 22030 USA Mike Aevermann Phone: (703) 267-9616 x104 Fax: (703) 267-9615 www.dsi-360.com
www.pax-intl.com | PAX INTERNATIONAL | 11
NEWS AIRLINE NEWS
United beefs up Bistro offerings United Airlines began new offerings for its Choice Menu Bistro on Board service August 1. The options are available to United economy class on most flights of more than 3.5 hours within North America and Central America. The Morning Energy selection is on United Bistro on Board America to and from Central America. The offerings range in price from US$4.99 to US$9.99. Breakfast Bistro on Board selections is a ham and Swiss baguette; a sweet cheese pastry; and a morning energy selection of a hard-cooked egg, cheese, grapes, a wheat roll and almond butter. The lunch and dinner menu now has a caprese baguette; a bacon, lettuce and tomato wrap; and a roast beef and cheddar baguette, as well as an Asian-style noodle salad and artisan cheese selection. In addition, a bistro scramble with eggs, potatoes, ham, bell peppers and cheddar cheese, and a lunch and dinner chicken stir fry are available on Hawaii flights to and from Chicago, Newark, Houston and Washington. “Our new Choice Menu Bistro on Board offers travelers more of the variety they expect every day, whether on the ground or in the air,” said Lynda Coffman, United’s Vice President of Food Services. “These new selections are just one piece of the high-quality experience we continue to build for our customers, as we add more of the conveniences they’re asking for when they travel.” United prepares Bistro on Board items fresh daily. The selections will change seasonally, with new items coming in October. United One of the new offerings on United’s wraps the Bistro on Board items in packaging made with environmentally friendly Bistro on Board is a Caprese Baguette on the lunch and dinner menu materials that are less bulky, which will lead to less waste.
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NEWS AIRLINE NEWS
Cathay Pacific partners with Langham Hotel Cathay Pacific Airways and The Langham, Hong Kong have joined together to launch an exciting new inflight menu promotion. The new menu features dishes inspired by T’ang Court, the Michelin-starred Chinese restaurant at The Langham. The special promotional menu is being served to passengers in First Class, Business Class and Premium Economy Class onboard selected Cathay Pacific flights departing from Hong Kong. “We strive to provide the best inflight products and services to our passengers, and the food we serve on our aircraft is an important element of our service offering. We know that our passengers like to see a variety of food options and enjoy trying exciting new dishes from time to time,” said James Ginns, General Manager of Inflight Services for Cathy Pacific. “Since 2000, we have been promoting quality Chinese cuisine in collaboration with renowned restaurants in Hong Kong on our flights. We are delighted to partner with the world-renowned T’ang Court once again for our latest inflight menu, and I’m sure that passengers will enjoy these fabulous creations, a true taste of Hong Kong at 38,000 feet in the air,” Ginns added. A total of 16 dishes have been selected and designed by Chef Kwong Wai-keung, Executive Chef, Chinese at The Langham. They began the service in August and it will continue until the end of October on the majority of flights departing from Hong Kong. T’ang Court serves a wide selection of authentic Cantonese culinary masterpieces and delicacies and has won numerous international culinary acclaim over the years. Signature dishes from the promotional menu include Australian abalone with jellyfish and wokfried prawns with black truffle paste. Jellyfish is rich in protein, minerals and Vitamin B and helps to improve the functioning of the digestive system. Abalone contains high levels of calcium, iron, iodine and other nutrients and is good for the functioning of the adrenal glands and maintaining a healthy blood pressure level. Black truffle paste is rich in a variety of amino acids, vitamins and proteins, helping to boost the body’s immunity and protect against aging.
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NEWS AIRLINE NEWS
Family bakers mark contract with easyJet Shortbread House of Edinburgh took a tasty product to new heights with its traditional biscuit onboard easyJet flights in July. easyJet is boarding Shortbread House of Edinburgh on flights across Europe, Russia and the Middle East. Shortbread House of Edinburgh is led by Anthony and Fiona Laing - who still create the majority of their shortbread by hand, using a traditional method. The bakery is currently producing 6,000 bars of shortbread a week for easyJet. “This is a really exciting time for Shortbread House of Edinburgh and we’re thrilled
to work with easyJet to promote traditional, handmade shortbread,” said Anthony Laing. More than 3,000 were sold in the first week. Shortbread House of Edinburgh also supplies to a number of major hotels such as Gleneagles and The Dorchester. Exports count for approximately 25% of the company’s business. Gate Solutions approached shortbread House of Edinburgh in February on behalf of easyJet and within five months the shortbread was available onboard. Shortbread House of Edinburgh has created special packaging for Scotland’s largest
airline, featuring kilted Scotsmen tossing the Caber. “We are working hard to dispel the myths about inflight food by carefully selecting quality products from the markets we serve. In addition to traditional Scottish shortbread we also have Wookey Hole cheddar crackers, Bonne Maman Financiers and Russian Standard vodka,” said Sharon Huetson, Inflight Manager for easyJet. Shortbread House of Edinburgh shortbread is available to buy now onboard easyJet flights for £1.50 via the inflight Boutique and Bistro.
airport NEWS
News lounges, restaurants now at San Diego United Airlines has opened its new United Club lounge in Terminal 2 at San Diego International Airport, the third club to feature the airline’s new design concept The August 13 opening coincided with the consolidation of United’s terminal facilities to the newly expanded Terminal 2 West, offering passengers a new ticketing lobby, baggage claim area and improved shopping and dining options. The 5,842-square-foot United Club in San Diego is located in Terminal 2 West on the Mezzanine level, directly above the airport’s new Sunset Cove, an atrium that offers panoramic views of the airfield. The United Club faces the Point Loma seaside community and has balcony lounge seating within the atrium and a centrally located buffet and bar. “The new United Club in San Diego offers customers an improved airport lounge experience that reflects a true Southern California ambiance,” said Martin Hand, senior vice president of customer experience at United. “Our investment in our clubs and airport facilities worldwide underscores our ongoing commitment to improving the overall travel experience for our customers.” United is investing more than US$50 million this year to renovate several of the airline’s 49 United Club locations. United unveiled the new design prototype with the opening of the
The new lounge at San Diego International Airport part of a US$50 million program to revamp its United Clubs
United Club in Terminal 2 at Chicago O’Hare International Airport last year. In other news Tommy V’s Pizzeria, Seaside Stack Shack and Bubbles are the latest additions to the restaurants HMSHost has opened at San Diego International Airport. The openings are part of the airport’s Green Build expansion of Terminal 2 West. Local chef Tommaso Maggiore and HMSHost’s restaurant have teamed up for Tommy V’s Pizzeria. His authentic Pizza Margherita featuring Fior di Latte Mozzarella, San Marzano tomatoes, fresh basil and extra virgin olive oil is part of the menu. Chef Maggiore also has a selection of fresh salads like Tommy’s Chopped Salad with mozzarella, tomatoes, hearts of palm, red onion and olives tossed with a house-made herb dressing. Early birds will be able to sample a signature breakfast pizza, created especially for the San Diego Airport Tommy V’s location. Seaside Stack Shack is a casual gourmet restaurant by HMSHost that offers fresh, natural and local ingredients. Travelers will
14 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
have their choice between all-natural beef, allnatural turkey or a house-made vegan veggie patty. Travelers will find imaginative burgers such as The Gaslamp Burger, featuring beehive cheddar cheese and locally cured SunRise Ranch bacon, and the Mexican-inspired Pacific Beach burger, embellished with refried beans and a spicy pico de gallo salsa. HMSHost’s Bubbles Seafood & Wine Bar entices travelers with a range of vintage wines, boutique beers and Champagne, for which the bar is aptly named teamed with a small plate menu. The menu features creative dishes such as grilled vegetables served with cilantro pesto and anchovy chili dip, and smoked salmon roasted with garlic-lemon crème, capers and a red onion salad served with bagel slices. Dessert features include a chocolate truffle plate with Canadian fruit wine sauce. Craft Brews on 30th recently celebrated its opening at SAN, and the PGA Tour Grill, Beaudevin, Garden by Tender Greens and Emerald Express will be opening over the next several months.
NEWS airport NEWS
Vino Volo wine bar newest Airmall opening at CLE Vino Volo has spread its wings and has landed in the Ohio market. AIRMALL® USA, has opened the Vino Volo’s innovative wine bar concept to the AIRMALL at Cleveland Hopkins International Airport (CLE). Travelers in search of a great glass of wine and a tasty bite before their flight can now visit Vino Volo, which is adjacent to gate B2. “Our goal is to offer Cleveland passengers a relaxing, comfortable environment where they can experience wine country and enjoy exceptional wines while waiting for their flight,” said Doug Tomlinson, Founder and CEO of Vino Volo. “Discovering unique, often hard-tofind wines is our passion, and we look forward to introducing our guests to great global and local wine regions, including the Ohio River Valley.” “These days, people are often looking for a quiet place that offers a break from the hectic pace associated with traveling,” added Tina LaForte, Vice President of AIRMALL Cleveland. “At AIRMALL, we’re excited that Vino Volo is joining the line-up of an already awardwinning concessions program at Cleveland Hopkins International Airport. Wine lovers are sure to appreciate Vino Volo’s extensive selection of wines from around the world. We encourage travelers
to unwind with a glass of wine and a selection of small plates before their next flight.” Vino Volo (derived from “wine flight” in Italian) is a trusted wine authority that combines a cozy wine lounge, restaurant, tasting bar and boutique wine shop under one roof. Patrons have the opportunity to taste hand-selected wines from around the world by the glass, in tasting flights, or by the bottle to either take home or have shipped. The food menu offers small plates to pair with wines, such as smoked salmon rolls and a brie and prosciutto sandwich. “Passengers at CLE have come to expect high-quality dining options since the airport began its transformation of the concessions program five years ago,” said Airport Director Ricky Smith. “Vino Volo brings something unique to the terminal, and we’re certain it’ll become a passenger favorite in no time.” Vino Volo owns and operates 28 locations at 19 airports across North America and one city store in Bethesda, MD. The latest addition at CLE follows in the footsteps of a location at Cincinnati/Northern Kentucky Airport (CVG), which opened in May. The company’s presence in the Ohio/Tri-State area will continue to grow when a Vino Volo opens at Port Columbus Airport (CMH) in late 2013.
www.pax-intl.com | PAX INTERNATIONAL | 15
people NEWS
Nenning heads U.S. sales at En Route Nora Nenning has been appointed Head of Sales USA for En Route International. She has been recruited to manage and grow the existing base of travel and leisure business in the U.S. while expanding new distribution through other food service, retail and private label channels. Nenning gained extensive experience in sales, marketing and business development during her 15-year career with Nestlé USA. En Route International designs and supplies premium bakery & food solutions, packed and branded to airline specifications and delivered anywhere in the world. Nora Nenning
Jonathan Norris new VP sales at Lumexis Jonathan Norris is now the Vice President of Sales for inflight entertainment supplier Lumexis Corporation. Before joining Lumexis, Norris served as Executive Director of Trade Media and Events at Ink with broad responsibilities, including the APEX Airline Passenger Experience magazine account. Previously he was at Airbus where he served in a number of key management roles including Vice President of the Cabin Design Office, leading the development of cabin interiors and cabin systems for all Airbus aircraft programs, and A350 XWB Cabin and Cargo Program Manager. Before joining Airbus, he was Chief Design Engineer on the 728JET with Fairchild Dornier and Chief of Repair Engineering with BAE SYSTEMS Regional Aircraft.
Jonathan Norris
Two named to SmartTray board SmartTray International, LLC recently announced two new members to its Board of Directors, Charlie DiToro and Brian J. Queenin. DiToro served in senior leadership positions as President of Brite Media Group; Chief Operating Officer of Clear Channel Taxi Media; COO of Triumph Media; Regional President of Commodore Media (Capstar Broadcasting and AM/FM); and Director of Sales & Development for COX Cable Communications. Queenin was most recently a partner at IBM Global Business Services in the Business Analytics and Optimization (BAO) practice. Before that, he served in Partner and Senior Executive positions for Accenture, Ernst & Young/ Capgemini, PricewaterhouseCoopers and Xtropian.
Kapeckas tracks revenue Serna to develop for Hawaiian Airlines business for Hawaiian Airlines has announced the appoint- Alison Price On Air
ment of Bryan Kapeckas to the position of Director - Revenue Analytics, with responsibility for supporting the company’s revenue management and commercial initiatives. “Bryan’s specialized skills and experience will be a terrific asset to Hawaiian as we continue to expand operations domestically and internationally,” said Andrew Watterson, Hawaiian Airlines Vice President, Planning & Revenue Management. Kapeckas brings 13 years of airline revenue management, alliance and partnership experience to Hawaiian. Before joining Hawaiian, he served as manager, alliance and airline partnerships at JetBlue Airways where he was responsible for negotiating partnerships with international airlines. He previously served as manager, revenue management at JetBlue and as specialist/team lead, inventory management and project manager, revenue management training at U.S. Airways.
16 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Alison Price On Air has appointed Juan Carlos Serna to the newly created role of Business Development Manager. Working alongside Daniel Hulme, Managing Director of Alison Price On Air and reporting directly to him, Serna will be responsible for developing and expanding new client business opportunities. He brings more than 20 years experience to the role having worked previously in the luxury goods sector for Gieves and Hawkes, Polo Ralph Lauren and Mulberry at Harrod’s where he was responsible for VVIP clients including the Royal Family. Most recently, he served as Business Development Director at Altitude Millbank where he arranged the sale of the 35,000 square foot Altitude venue to De Vere Venues.
Regional Report
A summer of service n August 1 of this year, more than 60,000 business travelers, foreign passengers from airline partnerships and Canadian’s kicking a holiday weekend boarded WestJet aircraft, setting a single day record for the Calgary-based airline. The record itself was important, though August is a typically busy travel month in the country. But this summer was a busy one in other areas of air travel as well. Only one month before WestJet’s record day, rival Air Canada began taking the first holidaymakers on its new spinoff carrier rouge and was priming its service for delivery of the latest generation Boeing aircraft that will continue this year and into the next. Air travel across the county increased considerably last year. Among the highlights reported by Statistics Canada for 2012 were a 4.6% increase in passengers carried and a 3.8% growth in passenger kilometers. During 2012, 24.7 million passengers boarded Air Canada aircraft, while the country’s second largest airline, WestJet carried 17.4 million passengers. The country’s two major carriers also increased system capacity by a total of more than 5% in 2012. Load factors for Air Canada reached 84.1% while WestJet’s was 82.8%. The story of 2013 may end in another year of growth. But for now it will be more about the launch of a series of service changes
Canada’s two largest airlines launched new aircraft and service concepts over the summer, and a new leisure airline was born in the shadow of Air Canada by Rick Lundstrom that aim to give Canadian passengers more choices and products similar to those that have been rolled out across the world.
It’s a Plus The most recent addition to the service choices was WestJet’s Plus service, which was announced August 19. However, Plus is part of bundled services that began earlier this year, when WestJet reconfigured its fleet to add more legroom in the first three rows of seating on its entire fleet of 103 737s. The modification later led to the roll out of Plus and its three fare package: Econo, Flex and Plus. WestJet urges its passenger to purchase the Plus fares in advance to make sure they are available. If a passenger chooses an Econo or Flex package they can select an upgrade at check-in if space is available Plus gets passengers a variety of features. The aforementioned additional legroom, along with priority boarding, the ability to change flights, first access to overhead bin space and complimentary food and beverage service on the high end purchase. “The introduction of Plus allows us to offer guests the same guest experience they have always enjoyed while providing additional features to meet their needs,” said Bob Cummings, WestJet’s Executive Vice President, Sales, Marketing and Guest Experience. “What WestJet
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includes in Plus is offered a price much lower than what competitors have made available to date and I am proud that WestJet continues to drive value for the traveling public.” WestJet maintains a wide selection of snack products in its buy-on-board menu ranging from CDN$2.50 for a selection of snacks on up to $6.50 for its cheese plate. On flights of 2.5 hours or more it’s a range of deli sandwiches CDN$6.50. For CDN$12 passengers can choose a meal of sandwich, snack and bottled water. A pre-ordering purchase option available on flights of 2.5 hours is offered on more from seven large Canadian cities. The Flex fares introduced by WestJet, and Air Canada before it, have been a popular feature with passengers. The travel site skift. com reported at the end of August that fares on WestJet’s flight from Montreal to New York LaGuardia were $299 for the Econo fare, $331 for Flex, and $373 for the Plus feature.
New aircraft, new airline On the other side of the country, Air Canada was preparing for the delivery of next generation aircraft that includes three more 777-300ER’s that will arrive before the end of the year, and the first of its order of 787s that will be delivered in 2014. Also, it was gaugCONTINUED ON PAGE 20
Regional Report
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ing the popularity of its fledgling low-cost carrier rouge, which began service July 1 and currently has a fleet of four aircraft. Louis Carvalho, Senior Director of Inflight Catering Product at Air Canada oversees the food service end of the operation with a group of approximately 30 employees. The department has had a full plate of activity this past year, adding products for a three-class cabin that includes a Premium Economy class for the first time. “It’s an upscale economy service and more of a hybrid between economy class and business class,” he tells PAX International. In addition to standard features, such as increased legroom, Air Canada equips its Premium Economy cabin with amenity kits and rotable dishware.
Premium Economy debuted on Air Canada in July when its new 777-300ER made its first flight between Montreal and Paris. In a 2-4-2 configuration the 24 leathercovered seats in Premium Economy are at a 38-inch pitch. Passengers bound for the City of Lights enjoyed a premium catered meal, complimentary bar service and priority check-in at the airport. The 777-300ER will form the backbone of the Air Canada long-haul fleet until the arrival of the first 787 next year. The cabin of the 777 seats 398 passengers, with 328 in new slim-line seats in Economy Class, 24 in Premium Economy and 36 in Executive First Class.
The new Premium Economy Class seat on Air Canada
The first 777-300ER with a Premium Economy Class went into service this summer
Gate Gourmet moves beyond integration, embraces creativity in Canadian operations Three years into its purchase of Cara Airline Solutions operations across Canada , Gate Gourmet has embarked on several new initiatives and is reaching out to its customers through a series of events focusing on their in-flight service product. In the workshops, customers and chefs discuss culinary creativity and work with other gategroup companies, including deSter and Supplair. Since the purchase was completed in November of 2010, gategroup has restructured the business and brought aboard practices that cut operating costs through improvements to its supply chain and productivity. The company has also divested from non-core activities and invested in its specialties. One example is the opening of its new kosher kitchen at Montreal – Pierre Elliott Trudeau International Airport, which
it developed with a group called Food with a Conscience. For Ken Colangelo, President and Managing Director of Gate Gourmet Canada, the changes in the operations across the vast country have been sweeping and more are in the works. “To that end, I can’t emphasize enough our attention to operation and culinary excellence, and generally just focusing on the basics,” he said. “We will continue to concentrate our energies on a culture of continuous improvement and innovation, with ongoing investment in infrastructure.” Two reach out to its customer base, Gate Gourmet Canada has been hosting workshops devoted to working with the customer’s brand. “The workshops have been a great way to bring the customer and chefs together to discuss culinary creativ-
20 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
ity, while also sparking innovative concepts with other gategroup brands, like Supplair and deSter,” said Colangelo. One such workshop was conducted with its largest customer in the country. “The one big change that has helped us in the food world, is that they are more of an international supplier,” said Louis Carvalho, Senior Director of Inflight Catering Product at Air Canada. “Now when we are doing meal presentations, one of the advantages is we have been able to work with them and a pool of chefs from different countries.” Colangelo said he’s had something of an international education as well. Though the country borders the U.S., he’s found similarities elsewhere: “There is a strong European influence,” he said. “For example, many Canadian carriers continue to offer complimentary in-flight meal or snack service.”
THE FAMILY OF BRANDS
© 2012 MillerCoors LLC
Regional Report
Air Canada rouge is a leisure carrier touting low fares to sun destinations
Uniforms on Air Canada’s rouge
Hello to rouge As Air Canada receives additional aircraft, it will divert more and more over to the fleet of rouge. As summer came to a close, the rouge spinoff had a fleet of two 767s and two A319s. The airline’s plans from the beginning were to make rouge a leisure carrier to vacation destinations featuring low fares with a selection of products for purchase. On July 1 (Canada Day), rouge’s first passengers for destinations far and near boarded the flights. They were assisted by cabin crew of 127 trained at the Disney Institute in Orlando, Florida sporting a wardrobe of signature elements that included Fluevog shoes and designer neckware and high-end cosmetics, all selected with a purpose for a narrow four month window leading up to the launch of rouge. The end result “reflects our relaxed, fun, holiday atmosphere onboard,” said Renee Smith-Valade, Vice President of Customer Experience. The look of the rouge crew and cabin may be intriguing, but the initial destinations were the selling point. The rouge fleet of 767-300ERs were deployed July 1 on overseas routes from Toronto to Edinburgh,
Venice and Athens. The A319s will be flying to three destinations in the Dominican Republic, four destinations in Cuba, two stops in Costa Rica and to Kingston Jamaica. The cabin on the rouge 767 is in a threeclass configuration with 18 seats in its premium section in a 2-2 configuration. Rouge Plus has 14 seats in the main cabin and 232 passengers are in the economy section in a 2-3-3 layout. Onboard the rouge aircraft were selection of equipment and enhancements that go with the sleek white, red and burgundy livery. One of the features touted by Air Canada simply goes by the name “player,” a handheld digital that can be rented for CN$5. Air Canada is closely watching the commercial demands for rouge service, however it is clearly interested in expanding. In the announcement of the launch of rouge service, the airline said it would be hiring an average of 25 to 40 flight attendants for every new aircraft brought into the fleet over the next three years.
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“Under current plans, subject to commercial demands, Air Canada rouge will have 20 B 767-300ER aircraft and 30 Airbus 319 aircraft in its fleet during the next three to five years,” said Air Canada.
Food with a Conscience In addition to its close partnership with Gate Gourmet, Air Canada seeks endorsements for its inflight service from Food with a Conscience. Air Canada has its own line of inflight products called NutriCuisine that it serves in all its classes, and is part of the Inflight Café buy-on-board service. The selection is offered in the airline’s Executive First cabin on all its outbound international flights. NutriCuisine menu choices include an appetizer, a main course and a dessert, all prepared with fresh, regional ingredients. The menu items have
Regional Report
one had ever thought ofaitConscience.™ before, but the “No endorsement of Food with their was very encouraging,” he said. To getanswer the endorsement, the meals must Once the two sidesadditives agreed toorgopreservaahead have no unnecessary with the RAK began the lengthy tives, norarrangement, are artificial sweeteners, MSG or process of adapting margarine allowed.and testing its computer reservation system adapt to Etihad’s. This “In addition, fat to and sodium are reduced, occurred the time theproducts larger carrier was also and only at whole-grain are used. And changing its own CRS from the SITAprepared system NutriCuisine offerings are specially to Sabre. Workflavor is stilland continuing, andgoodness, Etihad for maximum nutritional plans aenvironmentally switchover to Sabre next year. while friendly packaging Brayford and RAK were notofthe keeps food fresh, ” saidAirways a description the only ones excited at the new partnership. meal service. “Thiswith is theafirst time Etihad Food Conscience alsoAirways workedwill with have Gourmet its EY code on development a domestic UAE Gate on the of itsflight kosher which is an excitingElliot milestone for us,” said thein kitchen at Pierre Trudeau Airport airline’s CEO JamesGate Hogan, on the clients Octoberfor Montreal. Among Gourmet’s 3 inauguration the flight.are “We forward kosher meals inofMontreal Airlook Canada, Britto welcoming travelers through Abu Dhabi and ish Airways, Air France, Air Transat, Canjet ontoVia international flights across the Etihad Airand Rail Canada. ways network.” Gate Gourmet was also the organization’s Etihadfor completed an management operational firstOnce customer its supplier audit onAs RAK, the task to convince system. a result of was the then partnership, Gate passengerscan to forego thesystem freewayaslinking the Gourmet uses the it manages two emirates aboutNorth three hours drive and food suppliersbyacross America making opting for a flight that is scheduled 45 minuse of safety questionnaire, foodfor quality and utes, but is often completed 25 minutes, said safety documentation and, ifinneeded corrective Brayford.followups. measure In addition to Air Canada, the organization works with another Canadian carrier, Air Transat on its crew meals.
But as it turns out, Brayford said many res- rant business in the UAE and Lebanon. Rakidents of the Emirates might find that an abela is also under a 15-year concession coneasier choice than one would think. Com- tract to operate restaurants and coffee shops muting the busy freeways in a fast growing at the airport. But if plans work out and the region has brought increased traffic to the promising tourist industry in the emirate conUAE’s highway system. Brayford says delays tinues to grow, a new Rakabela airline-cateron the Emirates’ main thoroughfares have ing kitchen has received approvals from the govRepresentatives from Air Canada and Airbus will travel to Washington DC in become September more frequent. Soon when RAK Airernment and could be built in the near to be honored for what has is called the first ever “Perfect Flightfuture. ways expands the service to daily flights, and In the shadow of the scenic Hajar mounin North America.” later to flights twice daily, the frequency will tains, Al Khaimah has a dioxide climate and A combination of weight and fuel savings andRas bio-fuel use cut carbon be a vitalemissions selling tool. tourism dynamic different from by 40% on the A319 flight between Toronto and Mexico, whichmuch took of the “Once rest of the UAE. Its slower pace and we have a scheduled morning and place in June 2012. For their efforts, Airbus and Air Canada will receive unspoiled the beaches have been beckoning development in evening2013 flightEco-partnership next spring that award will befrom a veryAir Transport World magazine recent years. serious alternative peopletogether taking their Among the notable properties “The flighttobrought all best industry practices to demonstrate the cars,” hehuge said.potential benefits of the latest technology, that have located in themanagement emirate, Brayford modern air traffic In theand early fall, Brayford said saving many offittings the and listed the Banyan Tree Wadi Hotel operations, weight sustainable aviation fuels,” said and a the passengers in the RKT-AUH route were using Hilton Resort or Cove Rotana among seven release from Air Canada. the flight and its short, one hour connection to eight major properties. In the first quarIn May of this year Airbus and Air Canada began working with BioFuelNet time to the EtihadforAirways flight to Bangkok. teralternative of next year, added that the WalCanada the production of sustainable jetBrayford fuels. The airline says Passengers departing the RAK Airways to dorf Astoria will open “a most amazing lookthat since 1990 it has increased its fuel efficiency by 33%. AUH haveAlso also inbeen boarding the Etihad ing property” that will bring a clientele 2012, Air Canada operated a second bio-fuel flight together, an that flight toAirbus RAK Airways is to planning to cater to. Manila. A330, flying members of Canada’s Olympic team the London Games. “We are gearing up for On such“Environment a short flight, as RKT-AUH, cabin because criteria like emissions and noise are competitive that, drivers for we service isAirbus limited to a sandwich box with a believe the sort of people who stay and we have filled the technology pipeline with the most fuel-efficientat the muffin, juice and water. RAK Airways’ caterer said Andrea Waldorf will not be coming in on of charter and quietest aircraft in their sectors,” Debbane, Airbus’ Head out of RKT is Rakabela, part of the Albert flights, but coming here as premium Environment Affairs. “We can reduce our environmental impact with technol-travelAbela group restau-as an ersindustry on scheduled service,” he said. ogy that but operates we havecatering to workand together to ensure the very highest
Air Canada and Airbus honored for ‘Perfect Flight’
environmental performance.”
Cleaned for take-off
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Regional Report
Porter
patiently waits If approved, Porter Airlines will operate the CS100 jet from Billy Bishop Airport
Toronto’s downtown airline is keen to expand, and intently waiting as government decides whether jet service will be part of its future by
E
Ontario wines are served on Porter aircraft
Rick Lundstrom
ven though its image is a nod to the golden era of air travel, Porter Airlines is clearly planning a future of growth and expansion, which is now in a holding pattern as three government entities decide on an important aspect of its plans. Porter is looking to get into the jet age from its home at Billy Bishop Airport in Toronto. That will take approval by The City of Toronto, the Toronto Port Authority and the Federal Government. Recently, Toronto’s City Council voted 29-14 to move ahead with studies and reviews on the affect of extending the runway on Toronto Islands by 168 meters and the affect the Bombardier CS100 jet would have on the surrounding area. The 100-149-passenger CS100, which Porter wants to add to the fleet would be the first jet allowed on the island since a 1983 ban went into affect. As a result, Porter’s service is now limited to 40-passenger turboprops. In late August, Brad Cicero, a spokesperson for the airline, said Porter was hopeful that before end of the year, the various government entities would reach a decision. “We think that the preliminary findings are positive, and back up what we have been saying about the performance of the aircraft and some of the other requirements to operate from this airport,” he said. The CS100, part of Bombardier’s C-Series
aircraft is scheduled to go into service in 2014. If approved for service out Billy Bishop Airport, the aircraft would greatly extend the airline’s potential service, opening up the entire continent of North America, as well as the Caribbean. Currently, Porter’s longest non-stop route is to Myrtle Beach, South Carolina. It operates seasonal service to Halifax via Montreal. Other longer distance destinations include Thunder Bay, Ontario, Chicago, Washington Dulles. St. John’s in Newfoundland also requires and intermediate stop. As government entities pondered the airline’s future expansion, summer passed and Porter’s Bombardier Q400s rolled off the runway at an airport -- named after World War I Ace Billy Bishop -- bound for destinations in the United States and Canada. Flight attendants in pillbox hats handed out generous snack boxes and complimentary cans of Steam Whistle craft beers and Ontario wines. The airline is named after hotel porters, people who have long made life easier for weary travelers by lifting baggage and easing burdens. That philosophy drives the airline’s service, said Cicero. “The whole value proposition, or the
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Porter Experience, as we like to call it is set at a premium level,” he said. “We try to make it relatively simple, hassle free, maybe a little retro in a certain sense in terms of what people get for their money.” What passengers get is more than a complimentary snack box with fresh sandwiches, muffins and salads (handled by daily service from Gate Gourmet) and the aforementioned free beverages. The airline’s location gives traveler’s easy access. Located only a couple kilometers from downtown Toronto and close to the financial district, Billy Bishop Airport is connected to mainland the Hanlan’s Point Ferry. Construction is now taking place on a pedestrian tunnel by the Toronto Port Authority, which would connect the island to the mainland by foot. Last year, Porter Airlines carried a total of 2.5 million passengers, a record year for an airline that was formed in 2006. It currently operates a fleet of 26 Q400s laid out in single class 2-2 configurations with a 34-inch seat pitch. If allowed to operate the CS100s, Cicero said Porter would outfit them in two-class cabin.
Consultancy & Design Product Development Manufacturing & Logistics Quality Management
company profile
Recipe for success AUI Fine Foods makes a sweet impression in aviation by Cindy Sosroutomo
The story of AUI Fine Foods begins with Swiss-born chef Albert Uster, who in the 1960s served as food director of the Watergate Terrace Restaurant in Washington, DC. In an effort to use only the best confectionery products available, Uster formed partnerships with some of the finest manufacturers of semi-finished products in his native Switzerland, and began importing Swiss couvertures, fruit gels, and fondants into the United States. By word of mouth, the quality of products quickly gained acclaim in the industry, and the company became known as a chocolate and confectionery specialist in the luxury hotel and restaurant business.
Forming partnerships
AUI’s partnership with Martin Braun makes the Cräme Brulee mix a delectable dessert for airline sales
P
remium in-flight travel is showing clear signs of coming full-circle since the days of the recent past. Enhancements from linens to entertainment, to food and even lighting, are being regularly added for comfort and to lure the all-important business and luxury travel dollar. Suppliers, like AUI Fine Foods keep a keen eye on that segment of travel and have filled demand for more than 40 years. Gil Masri, Chef and Corporate Account Manager, Airlines, at AUI says the desire for fine foods for the commercial cabin is reaching an all-time high. “AUI Fine Foods recognizes that the airline industry is truly putting an emphasis on the quality of their food, and we believe that our product portfolio makes us uniquely equipped to serve the industry,” he said. “We now have a robust savory collection and many airlines purchase gourmet appetizers from AUI Fine Foods. We are always striving to provide innovative products and custom solutions to the most demanding culinary challenges.” The company’s strong presence in the aviation industry will be further cemented with the addition of Delta Air Lines and Alitalia as new airline partners. Today, AUI Fine Foods services most domestic and international airlines with delicate – and delicious – Swiss confections like petit fours, truffles, and pralines. Also on the agenda is a new, comprehensive catalog that showcases all company products – 1,400 in total, including 200 new
The Bon Bon discs are available in dark, milk and white chocolate
items. These include premium value Belgian pralines, innovative Bon Bon Discs, an array of convenient mixes from Martin Braun, and delicious new appetizers. AUI Fine Foods will also be offering potential airline customers individually wrapped French shortbread cookies and a line of modern and handmade Artisanal tartlet shells by HUG, a recent partner company. Mini Chicken Marrakesh is part of the AUI Catalog of 1,400 new products
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During the 1980s and 90s, AUI Fine Foods focused much of its energy into forming strong partnerships with additional Swiss manufacturers. Läderach provided chocolate shells, truffles, pralines, and boxed chocolates to the mix. Also adding value to the company’s lineup was HUG, known for its world-class tartlet shells, as well as Sandro Vanini, Bio Familia, Fassbind, Olo Marzipan, Hochdorf, and Thermohauser. In 2000, AUI Fine Foods overhauled its entire product line after partnering with additional companies. While under new management, a new brand was born called Des Alpes, a line of 13 premium couvertures and glazes. Soon to follow were four additional brands: Frutta Prima, a flagship brand that focused on all facets of fruit; Zürimix, which provided mousses to the budget conscious and understaffed; and Arte Piatto, a décor brand that offered chocolate shavings and other sprinkle decorations. A particularly exciting development came in 2003 when IcEscape was introduced, launching AUI Fine Foods into the frozen dessert and breakfast pastry business. The brand was launched nationwide in 2005.
On the horizon Looking even further ahead, Masri made sure to point out that in the next five to 10 years, AUI Fine Foods will be expanding its distribution centers and product portfolio to better service their customers. “We are pleased to announce the opening of a new distribution center in Las Vegas, NV scheduled to start servicing our customers in the fall of 2013,” he said. “Additionally, we will continue to source and import innovative, high-quality and truly convenient products that are ideal for the airline industry.”
Your onboard service partner for over 30 years
For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your passengers. Come visit us at the International Flight Service Association (IFSA) 2013 in Anaheim, California from the 10th to the 11th of September in Booth 427P, 429P. To set up an appointment with us please email us at info@wessco.net. We look forward to discussing how we can meet your onboard service needs.
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Supplier Focus
What dreams are made of
For those passengers who struggle to get some shuteye each time they take to the air, several companies within the industry make it their mission to offer products that will lend a helping hand by Lauren Brunetti
f
or most passengers, it’s not an easy task to enjoy a deep, relaxing and truly refreshing inflight snooze; the movement, ambient light, cabin pressure, sounds and smells often work against achieving a comfortable inflight experience. In the last two years, American Airlines, United Airlines, Virgin Atlantic, Lufthansa, Cathay Pacific, Qantas and others have all placed a strong focus on improving passenger comfort with upgrades in their business class services - featuring everything from improved mood lighting and in-flight entertainment to designer amenity kits. Most recently, Cathay Pacific’s business class now features lie-flat beds and private
spaces for passengers to enjoy. Also, just last year, Qantas rolled out a new “sleep service” in their international business class, starting with the daily Sydney-Los Angeles flight and then extending to other overnight runs including the long haul to London. While lie-flat beds and mattress toppers help, sometimes the little extras can also make a big difference when it comes to getting a restful night’s sleep.
It’s all in the name A long established manufacturer and provider of passenger comfort products, Intex Comfort made their mark by supplying high quality bedding products to the retail and hotel
Until last year, Intex Comfort indirectly supplied their products through third parties to many of the world’s leading airlines
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industries in the United States, Australia and Europe. Following this success, the company was presented with an opportunity in 2007 to supply similar products to the airline industry – including disposable non woven textiles, high-end luxury First Class bedding products, and much more. “Many of our customers and potential customers invest huge amounts of money in trying to make the passenger experience all that more enjoyable - and comfort plays a huge part in that,” explains Yong Chao Zhang, Business Development Manager at Intex Comfort. “Vast amounts of money are invested in new seats that are ergonomically designed to increase the passengers feeling of relaxation and wellbeing, and the addition of quality comfort products is in our opinion the icing on the cake and their importance should not be overlooked.” Until last year, Intex indirectly supplied their products through third parties to many of the world’s leading airlines, and in 2012, the company decided to open up its own sales and marketing office in the United Kingdom. According to Zhang, the provision of welldesigned passenger comfort products gives an airline the chance to differentiate itself from its competition and to assert its brand values and vision. The challenge though is getting the balance right – between quality and price –which is something that varies from product to product. “Airlines are looking to innovate, to find ways of improving their product offering
Supplier Focus
A robe and slipper set from Mills Textiles
whilst not increasing their spending. Each airline is different of course. But in general, we are seeing that budgets remain pretty static,” he explains. “We have seen for example some of the low cost airlines introducing sponsorship to some of their inflight comfort products, not only covering the cost of the product, but also creating a revenue stream for them. Others are now selling inflight comfort products onboard, particularly in economy rather than giving them away free of charge.”
All about comfort “I recently flew to China with Turkish Airlines using their comfort class which, speaking very frankly, was better than some business class offerings I’ve had. Geography wise, the Middle East and Asia Pacific tend to spend the most on comfort products,” said Tim Morris, Development Director at Mills Textiles, a family run company based in Oswestry, UK that has been supplying passenger service products for more than 25 years. With an eye on creating cost effective products and supply chain solutions to many of the world’s leading carriers and distribu-
tors, Mills Textiles’ key products include: hot and cold towels, table linen, headrest covers, pillows and pillow covers, sleep suits, slippers and robes. The company has also supplied its products to many of the world’s leading carriers including Japan Airlines, British Airways, Singapore Airlines and United Airlines. “In my experience the industry always runs through cycles of increased spending and then cost saving. I have noticed that more companies are now asking employees to travel in economy rather than business class. This is providing a new challenge to our customers in that they are trying to increase the quality of the economy offering, while at the same time, still having a clear distinction between cabins.” Mills Textiles supplies approximately 50% of their customers directly and the remaining amount is supplied to other textile companies or consolidators/caterers who then supply on to the airlines. “We are fortunate that our associated relationships in China date back to 1919. I think to remain competitive in the global marketplace, a supplier must always be seeking efficiencies in manufacturing and supply chain, whilst not rushing into any significant changes without proper evaluation,” Morris explained. Recently, Mills Textiles developed a new slipper for United Airlines and the company has also been developing a range of aromatherapy hot towels to help passengers relax and refresh before arrival. “I think to be a good and well respected supplier you need to balance product quality and price 50/50,” said Morris. “I can’t
remember the last time an airline didn’t buy something well priced!”
Eye on cost and quality Established in 1993 and with sales offices in London and Naples, FL, Linstol has supplied more than 150 airlines worldwide and currently works with most major carriers in the United States and Europe. With comfort being the hub of their focus, Linstol offers a variety of products to make passengers feel more relaxed while they are inflight, including pillows, blankets, eyeshades, moistened towelettes and ear buds. Other popular onboard items include hot or cold towels, socks, and slippers for long-haul flights. During the last 20 years, Linstol has strived to deliver low cost, customized solutions, while improving passenger comfort levels. “Price is always an issue,” explains Rebecca Gaczkowski, Account Manager at Linstol. “But some airlines take a quality-first approach as a way to increase their onboard sales rate.” In the last couple of years, Gaczkowski says the company has been noticing an interesting trend, involving airlines offering more products that passengers can purchase to improve their comfort levels. “In order to continue to stay strong in this industry and support our current market position, we Linstol’s comfort kit aims to help passengers feel more relaxed while they are inflight
sus.tain.a.bil.i.ty (suh-stey-nuh-bil-i-tee) noun : meeting the needs of today, without compromising the needs of the future Green OnBoard IFSA, Booth 617-619 Ad-GreenOnBoard-v01.indd 1
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Supplier Focus including blankets, textiles and sleepwear, to ensure passengers can experience a relaxed and comfortable travel experience. “With airline networks expanding, more and more airlines are flying long-haul. Middle East carriers are investing more in their onboard products and services, to create a new level of premium travel. Similarly, legacy carriers have recognized the need to re-invest in improving on-board products and services,” said Hamersfeld. In the past 12 months, Buzz has executed several inflight c om for t pro d ucts for their clients, including the first ever inflight brand collaboration for Delta’s BusinessElite Buzz has program with Tumi. The colachieved great success laboration brought forth what with the popular children’s license collaboration with SpongeBob Hamersfeld describes as, “a stylish Squarepants on board Qatar Airways and ultramodern amenity kit.” Buzz also facilitated a designer collaboration for must continue to create new cost-efficient Qantas’ Business program, which featured products,” she told PAX International. This year, Linstol will be launching the onboard debut of global lifestyle brands launch five new headset models, which will Kate Spade New York and Jack Spade. “Buzz include two low cost ear buds and three types is inspired by innovation. Creating impact of noise cancellation headsets. “We make it through design, Buzz follows the fundamenour mission to supply the airline industry tal belief that innovation is about great ideas with the most attractive price-quality com- being implemented and brought to life. We bination for passenger cabin related products, work closely with airlines to ensure products by developing creative, customized and low and in-flight collaborations are a seamless fit with their brand philosophy.” cost solutions,” she added. For the family travel experience, Buzz has also created a wide range of creative Creating a buzz inflight products that keep younger travelSince its inception 14 years ago, Buzz has grown from a simple love of toy design into ers entertained and engaged, particularly a global creative agency. Buzz currently on long-haul flights. In the kids space, Buzz specializes in luxury amenities, prestige has achieved great success with the popular skincare, children’s activities, sleepwear, children’s license collaboration with Spongetextiles and more. Bob Squarepants on board Qatar Airways. “More than ever before, leading interna- “Our clients recognize the value in providing tional airlines are investing more in services products that provide play value, comfort and inflight products that enhance the level of comfort for passengers,” explains Leonard Hamersfeld, Director at Buzz. “Whether traveling for business or leisure, comfort in flight is a priority for airline passengers - and creating those comfort products is a priority for Buzz. Creating products that will enhance passengers’ ability to rest and relax during flight is as equally important to us, as it is to the airline.” Buzz is currently a preferred supplier to more than 20 airlines across the Middle East, Asia Pacific, Europe and the United States. According to Hamersfeld, the company is renowned for “pushing the envelope” by creating impactful, innovative inflight products, 30 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
and a memorable travel experience for the youngest customers. From creating original character suites to finding the hottest licenses, Buzz creates unique in-flight product ranges for children.”
The whole nine yards Based in Munich, Germany, SKYSUPPLY has been a service partner to the global airline industry for more than 20 years, specializing in the concept, design, production and distribution of inflight service products such as comfort items (amenity kits, overnight kits, sleeper suits, slippers, and blankets), earphones, disposable items, and more. “Making passengers feel at home at an altitude of 30,000 feet is a though challenge. But, textiles and fabrics in warm and friendly colors do help - especially when they feel soft and cozy,” explains Wolfgang Bücherl, Managing Director at SKYSUPPLY. “Scientific studies show that massaging feet and eyes can help to relax and improve sleeping quality. Therefore we try to provide guests with the most comfortable eye masks, socks and slippers,” he added. In Europe, the budgets of the airlines have been very tight in the last couple of years, Bücherl told PAX International. “So the challenge for us is to create and offer costsensitive ideas, and to source new materials and production techniques all over the world, in an effort to meet this challenge and to stay within the available budget.” SKYSUPPLY aims to make a positive change in the world by making products and services more sustainable. The company works with external advisers who are experts in drawing up a product’s Life Analysis (LCA), impact assessment, GHG reporting, water footprint, database and social impacts. “We have a unique approach to yield creative ideas,” Bücherl says. “By using sketches and form studies, our designers are able to explore how the product might be created. They structure the outcome and identify which concept or form is best suited to the specific client.” SKYSUPPLY’s Economy Class amenity bag/kit for CONDOR
company profile
Sous-vide on the move D
oug Goeke had his conversion to sous-vide cooking in the business class cabin on a flight to Europe when the beef he tasted was enough for him to marvel to one of his colleagues who was equally marveling at the quality of the cod. Wheels began turning, and Goeke, Group Senior Vice President and President North America at gategroup Airline Solutions, was shortly in contact with the producers of the entrée when he returned from the business trip. Before long, gategroup and Cuisine Solutions were negotiating an agreement that was announced in April of this year. In August, PAX International visited the company’s newly opened plant in the Washington, D.C. suburb of Sterling. A demonstration of the sous-vide method on small-scale equipment took place at a
conference room at the plant that opened in May of this year, followed with a tour of the plant. Located less than three miles from Dulles International Airport in Washington, the 56,000 square foot plant hummed with efficiency and a few of the 80 workers ran machines and prepared entrees in a slow cooking water process that seals in moisture and tenderness and allows for long shelf life and hygiene through HACCP practices. Goeke, and Cuisine Solutions President Felipe Hasselmann and a crew of chefs talked between samples of the company’s succulent and impeccably prepared entrees, about the Cuisine Solutions line of products and what the future holds for the two partners as they market sous-vide entrees, salads and sauces to airlines, rail operators and others travel industry businesses in North America.
Cuisine Solutions President Felipe Hasselmann (left) and Doug Goeke, Group Senior Vice President and President Northa America gategroup Airline Solutions
Cuisine Solutions’ cooking process that, over the decades has found its way into top restaurants and premium class cabins has a new plant and has a new exclusive partner in Gate Gourmet by
Rick Lundstrom
“It is a very straightforward relationship and the rationale behind the relationship, when you think about it, makes absolute sense for our two companies to be connected in this industry; and we are just thrilled,” said Goeke. “It is a great opportunity to have a company like (Gate Gourmet),” added Hasselmann. “The passion they have for quality is equal to the passion our chefs have; and with that it is easy to develop a discussion.” The relationship – largely complete but for some of the paperwork – gives Gate Gourmet certain exclusive rights to market and sell Cuisine Solutions products in North America. Not only will Gate Gourmet leverage Cuisine Solutions design and sous vide production capabilities when showcasing these products to its airline customers, but equally in situations where the product is A chef demonstrates the sous-vide method as Gerard Bertholon, Chief Strategy Officer at Cuisine Solutions looks on
www.pax-intl.com | PAX INTERNATIONAL | 31
company profile not nominated specifically by a customer, Gate Gourmet will look to use the sous vide product to support consistent culinary excellence across its North American network. Pourshins, gategroup’s logistics firm, will handle distribution to Gate Gourmet kitchens throughout North America. A few of the products that will probably make their way into premium class airline service was part of the August visit. Cuisine Solutions sources products from all over the world for preparation in the company’s two plants in Virginia and two facilities in France. Among the stars of the afternoon were beef and lamb from Australia and New Zealand and an Amazon cod from Pantanal, Brazil. The company also sources wild salmon from Alaska and farm-raised Wagyu beef from Idaho. Cuisine Solutions has been selling the sous-vide (under vacuum) method to the transportation industry for several years. The slow cooking methods pioneered by the company in the early 1970s’ prepares entrees in water over low temperatures. The plant’s efficiencies and automated practices that prepare entrees of consistent quality with a versatility demanded by the travel
industry has paid off over the years. The company now does approximately 15% of its business in the travel sector. Cruise lines that have developed specialty kitchens throughout their ships have been a fast growing source of business. Amtrak has also selected Cuisine Solutions products for its Acela Express trains. But for chefs, such as Gerard Bertholon, Cuisine Solutions’ Chief Strategy Officer, the pride in the product has come also by its selection from the top chefs of the world, who have embraced the sous-vide process. Bertholon reels off the names of Michelinstarred and culinary heavyweights he has come to know and sell on the sous-vide process. Chefs such as Joel Robuchon and Heston Blumenthal have been taught the sous-vide process. Thomas Keller of the French Laundry and other restaurants now has close to 30% of his entrees prepared in the sous-vide method. More than 30 three Michelin Star chefs have been trained in sous-vide methods through Cuisine Solutions’ Culinary Research & Education Academy which offers three- and five-day sessions as well as online instruction. “Those chefs are really top of the line,”
Bertholon said. “How many people can teach them something?” Though the method has existed as concept for a little more than 40 years, Bertholon points to examples around the world where sous-vide has existed in other forms. Over the centuries, pork has been wrapped in banana leaves in Hawaii and whole chickens cooked in pork bladders in France and wrapped in cornhusks in Mexico. With the sous-vide method, Bertholon said Cuisine Solutions becomes the “line cook” supplying a product that can be prepared and modified in endless ways. “It is all about time and temperature and that what sous-vide is about,” he added. “And the vacuum pack is just a vehicle to bring the best quality to the end user.” For now, that end user is people on the move in the North American transportation industry under the agreement between Gate Gourmet and Cuisine Solutions. However with airline catering units around the world, Goeke said he sees a possibility of taking the agreement further. “The opportunities are endless and once we get things moving and get things going we might be able to do and develop different things, other than normal supply and product development,” said Hasselmann.
Evian water in Detroit? Argentinean beef in Paris? Rioja in Tokyo? All by next Wednesday?
Welcome to the world of yes.
Contact us at 770.804.0903 or visit us online at www.amigrp.com.
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Tomorrow’s aircraft interiors industry in the making Be part of the only dedicated aircraft interiors event in the Americas region, taking place in Seattle the hub of aviation, October 1-3, 2013.
Register now at http://www.aircraftinteriorsexpo-us.com/PAX Interested in exhibiting? If you are interested in exhibiting at Aircraft Interiors Expo Americas 2013 contact Daniel Kazimierczak on +44 (0) 208 910 7132 or daniel.kazimierczak@reedexpo.co.uk
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COMPANY PROFILE of three target markets, the other two being retail and the technology sector. DHL Envirosolutions is part of DP DHL’s While Envirosolutions generates a healthy Supply Chain arm revenue stream, the figures of primary interest for Jackson and Ratliff are the cost savings and revenue generated for the customer. “We can typically achieve ROI for the customer within two years,” Jackson says. He cites the example of one airline-related business that was spending $300,000 a year to dispose of waste. Over four years Envirosolutions turned that loss into a $3 million revenue stream. “We can demonstrate a whole range of cost savings,” Jackson says. “Take the example of a customer who has to ship 3000 tons of waste into landfill every year. Disposing of one ton of landfill costs around $300, which in this case works out to an annual cost of almost a million dollars. It would not be untypical for us to be able reduce the amount of waste by half, which equates to just under half a million dollars in savings every year.” One of Envirosolutions’ high-profile customers, British Airways, offers a demonstration of how dramatic the results can be. BA wanted to eliminate 100% of the waste it supplied to landfill by 2011. Jackson, whose background includes a stint working on BA’s short-haul operations out of Heathrow, worked closely with Ratliff and his team to make that happen. “We found that when we extracted all the water we were removing 65% to 70% of the waste volume in one step,” Jackson says. “The water can be disposed of directly down For DHL Envirosolutions, being green the drain, and the remaining high-calorie makes sound business sense by ANDREW BROOKS waste material can be eliminated through incineration.” In fact, the incinerated waste itself represents a potential revenue source in the form of generated energy, and Envithat process was completed it began to reach hile the notion of doing business rosolutions will go live with that phase of its in an environmentally friendly out to customers, managing environmental solution in 2014. way has been around for a while obligations and legislative risk. In the last With profit margins in the airline industry now, the idea that going green is expensive— decade it has moved into direct physical oper- averaging around 10%, no potential saving maybe even a money-losing proposition— ations and waste and emissions management, can be overlooked. And as part of a major continues to hold many organizations back. and now seeks to develop business beyond global enterprise, DHL Envirosolutions is That will change if Chris Jackson and the circle of existing DHL customers. uniquely positioned to provide the solution. Ben Ratliff have anything to say about it. “Envirosolutions looks to minimize the As part of DP DHL’s Supply Chain arm, it They work for DHL Envirosolutions in cost of waste for customers and our own operates in Europe, the Americas and the the UK, where Jackson is Vice President, business, and maximize any revenue that can Asia-Pacific region. Airline Business Solutions, Global Enviro- be generated from the disposal of that waste,” “There are huge differences in the legislaJackson says. Jackson defines the mandate of solutions Development and Ratliff is Senior tive challenges and economic conditions Consultant, Solution Design, Global Envi- the organization as follows: across the globe,” Ratliff says. “There’s never • to reduce costs and maximize revenue; a one-size-fits-all solution. We have to tailor rosolutions. DHL Envirosolutions is part of DP DHL’s Supply Chain arm, and the • to ensure compliance with environmental what we do to the legislation where we’re legislation; working, and we also have to be mindful of organization is definitely on a commercial footing, generating some $200 million in • to ensure customers avoid the expensive what the labor conditions are. liabilities and brand damage resulting “It really is about understanding the envirevenue a year. from improper waste disposal. The organization initially focused on ronment where we’re working, and tailoring The airline industry is an ideal market for the solution to the specific customer and improving sustainable and environmentally friendly practices within DHL itself. Once this kind of service, Jackson says, and is one conditions.”
Lean and clean
W
34 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
World Travel Catering & Onboard Services 8 – 10 April 2014
Hamburg Messe , Germany
The event for travel catering, onboard retail and passenger comfort
Interested in booking a stand? For more information contact: Mitra Esmizadeh +44 (0)20 8910 7193 mitra.esmizadeh@reedexpo.co.uk
Co-located with:
worldtravelcateringexpo.com/enquiry
8-10 APRIL 2014
Organised by:
CRAFT BEER REPORT
t h g i l f e k a t s r e e Craft b With breweries and brands growing across the U.S., airlines are boarding some of the well-known small-batch beers to build loyalty and provide the all-important choice that passenger seek by Rick Lundstrom
P
available in cans. assengers on spring JetBlue Airways resisted the temptation of manuJetBlue rotates flights from Boston to New York facturing its product in cans. But its Summer Ale were pleasantly surprised when the over the past two years, it has with the comfounder of Boston Brewery, makers of Samuel conducted “ergonomic and senAdams line of beer, and an executive from sory research” to produce what it pany’s Brooklyn the airline took to the aisles, handing out calls the optimal aluminum can Lager throughfree samples of the company’s flagship brew, for serving Samuel Adams beers. out the available for the first time in cans. The new can has a wider year. The Samuel Adams Brewer and Founder, Jim lid than traditional beer Brooklyn to to painstaking design Boston Brewing went ne service airli ier eas for can a Koch and JetBlue’s Senior Vice President cans, and the position of Brewery place its products in of Marketing and Commercial, Marty St. the opening was designed and Sam George were celebrating the airline launch for the beer’s aroma to A d a m s of what is known as the Sam Can, a care- reach the nose. An extended lip places products have made the way to the stronthe beer at the front of the gest sellers among the carrier’s beer offering, fully designed container that drinker’s palate. Finally, said Tamara Young, Manager of Corporate was available this summer an hourglass shaped ridge Communications at JetBlue. for outdoor barbecues, creates a turbulence that golf courses, swimming American beer giant, MillerCoors has over pushes flavor out of the the year been offering two brands of beers to pools, and the inflight beer. service trolley on JetBlue. its airline customers seeking to broaden avail“We believe that the The event was part of a able choices: Blue Moon Belgian Wheat and a changes, though subtle, line of beers from Wisconsin’s Jacob Leinenlaunch that was shared deliver the beer so that kugel’s Brewery, which are part of the Milleron the airline’s social the flavor and overall Coors portfolio. The company’s Leinenkugel’s media and on the Sam experience is a bit closer Summer Shandy will be available in what the Adam’s blog. to drinking beer from company calls the “transportation package” “JetBlue has always a glass,” said Koch. In during its summer run in 2014. been very innovative in addition to the compaupgrading the customer “Consumers like choices, so the wider experience,” Koch tells the variety of brand an airline offers leads to ny’s flagship brand, Sam PAX International. “So Adams Octoberfest will increased customer satisfaction,” said Donna they were enthusiastic be available in a can for Carpenter, National Account Executive of On and committed and Premise Travel and Leisure at MillerCoors. fall sales. when you have a partSamuel Adams is one “For airlines that have a two tier pricing sysof two smaller-batch tem with beer, craft and import brands allow ner like that, you know brewers available on the airlines to charge more and therefore it will last.” JetBlue flights. Flying increasing revenue and profits.” Boston Brewing has through the summer done its part to help Small-batch brewing is capturing the t will be Sam Adams Octoberfes in the fall was Brooklyn Brewery’s the relationship last. attention and imagination of Americans available in the Sam Can Summer Ale that is also and appears to be set for a long growth run For years, the company
36 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
CRAFT BEER REPORT It’s a fairly safe bet that many of that has yet to plateau. Established the brewers that are members of the brands like Samuel Adams products Association cannot produce enough and Blue Moon Ale, long a part of product in volumes that are needed the airline’s offerings, are being for airline service. The Brewers Assojoined by even smaller-batch, craft brews set up by proudly indepenciation defines a craft brewer as a company that produces fewer than dent Yankee brewers setting up 6 million barrels per year. Brewers shop in cities across the country. cannot be owned more than 25% In 2 01 2 , c r af t bre we rs by alcoholic beverage industry accounted for 6.5% of the total members that are not, themselves U.S. beer market, or approxia craft brewer. mately 13.2 million barrels, The Association sets a naraccording to the Brewers Association - the trade group row definition of craft beers: representing small and inde“An American craft beer is small, independent and traditional.” pendent brewers. The retail Annual production cannot value of craft brewers also exceed 6 million barrels. Flaincreased 10.2% from $8.7 billion in 2011 to $10.2 billion vored malts are not considered in 2012. beer by the definition, and less The number of brewers than 25% of the craft brewery are also increasing by double can be or controlled by an alcodigits. Last year the numholic beverage company that is not themselves a craft brewer. ber of breweries operating in Such a definition limits the United States reached the number of participants, 2,403 which includes 409 r Shandy Leinenkugel’s Summe r yea but it has not stopped airbrewery openings and 43 s next will be available in can closings. lines from seeking out a
brand that satisfies a discerning passenger looking for something different. And the search can be more complicated than expected, said MillerCoors’ Carpenter. “MillerCoors looks to work with our airline par tners Blue Moon is part of a ing two-tier MillerCoors pric nity to help ortu system that offers opp t h e m for greater revenue h ow e v e r we can to increase revenue,” she said. “Category management tools, staff training, industry data are all available to our customers to help them sell more food and beverage on board.”
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technology
Ace in the hole QOSMOS, a comprehensive in-flight catering software product has led to savings and enhanced customer service for Qatar Airways by
Rick Lundstrom
When the switch is thrown on Qatar Airways’ new catering unit at Hamad International Airport in Doha, it will immediately take its place among the largest operations of its type in the world. With a planned output of up to 100,000 meals per day, demands by the flag carrier operating service to the airport will require a grid of technology that meets the needs not only of the runways, tarmacs and terminals of the desert emirate, but also that of 100 plus stations network wide. This specialized suite of technology products will enable all of them to operate with uniform quality standards of a five star airline and the urgency that schedules, time, space and financial constraints demand. The aviation environment is a microcosmos – a world all its own. Qatar Airways has been turning to its own software application ‘QOSMOS’ to help the people behind the scenes collaborate and co-ordinate its catering operations together as one single finely oiled machine. “If you have the correct tools to control your operation better and allow it to be proactive instead of reactive, you are definitely ahead of your competition,” said Christian Bris, Vice President for In-flight Services for Qatar Airways. Qatar Airways relies on QOSMOS for its in-flight catering operations. Carrying out meal planning on the system gives Qatar Airways the ability to offer variety by allowing planners to maintain menu grids across cycles instead of merely individual routes. Passenger counts from the Departure Control System are relayed to the caterer directly on a real-time basis up-to the time the check-in counters close for the flight leading to the highest levels of optimization on meal uplift quantities. Also, meal wastage can be logged, and users can better plan for future by fine tuning meal uplifts based on historical inputs on what was thrown out
better from each flight. Consumpservice. tion from bonded stores is “ The tracked at the flight level across system is nimthe airline’s network. At Qatar Airways, three dimensional ble enough,” said Bris simulations using QOSMOS allow the gal- “that if a passenger is booked from Dubai ley planner to consider even the smallest to Doha and onward to London and had nuances enabling them to create highly requested for a special meal that unfortudetailed galley load plans that optimize the nately could not be provided for some reason location and quantity of each food item and on his first sector, technology today allows us equipment on-board thus leading to better to communicate this information to the crew customer service and also lesser fuel burn. of the next sector to ensure that the special By interfacing with enterprise resource meal is delivered to him on that flight.” planning or finance applications, caterer Now, Qatar Airways plans to license the invoices can be submitted directly and can product to other interested airlines. In Sepbe reconciled against meal order figures. As tember of last year, the airline entered into a Budgeting is done within QOSMOS, it gives strategic partnership with Wipro Technololeverage in comparing against the actuals on gies, a leading global information technology, ongoing basis. consulting and outsourcing company, to Catering related voyage reports can be bring QOSMOS and other proven applicatracked to the point they are closed and tions to the market. used to quantitatively gauge performance QOSMOS helps airline with meal planof the caterer. ning, equipment handling, inventory, finance, “In short, QOSMOS has helped us in our galley planning and bonded stores. The endeavor for service excellence by providing benefits, says Qatar Airways, has reduced a platform for efficient planning and execu- network logistics cost, less need to adjust meal allocations at the home airport, easier tion,” continued Bris. The carrier works with 120 caterers, more transitions to new galley designs and better than 500 suppliers and serves nearly 30 mil- cost control. Wipro in partnership with Qatar Airways lion meals in a year. Making the QOSMOS system work across its network was vital to developed and licensed the system specially Qatar Airways as customer service levels had to meet the requirements of customerto be consistent irrespective of where the focused airlines, said Mark Tedone, Global Airline Practice Head at Wipro. Airlines such passenger boarded the flight from. as Qatar can benefit from the system for its QOSMOS connects entities across the ability to quickly adapt and cope with last supply chain right from the point where the meal is prepared until the point where it is minute changes by using up-to-date informaserved to the passenger. Passenger counts tion from all the relevant subsystems of the and special meal requests can be accessed by QOSMOS system. the caterer over the internet using a browser “The number of caterers or external applithrough a module of QOSMOS. Information cation does not pose a challenge here as the is key when serving customers and crew on system is built using contemporary open the airline can access information about technology frameworks, and hence is capable special meal requests by passengers on their of easily scaling to meet the growing needs mobile devices in order to be able to provide of airlines,” said Tedone.
38 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
9 - 12 S EP T EM B E R A N A H E IM , C A USA
EXPO Schedule of Events SUNDAY 8 SEPTEMBER 2013 15:00-18:30 APEX/IFSA EXPO REGISTRATION ACC Foyer 17:30-19:00 APEX/IFSA WELCOME RECEPTION* Hilton Lanai Deck Sponsored by in part by Rockwell Collins
MONDAY 9 SEPTEMBER 2013 07:00-18:00 APEX/IFSA EXPO REGISTRATION ACC Foyer 07:45-08:45 CONTINENTAL BREAKFAST* ACC Room 304AB Sponsored by Airbus 08:45-12:20 APEX/IFSA GENERAL EDUCATIONAL SESSIONS* ACC Ballroom DE Opening Video sponsored by Post Modern Group 10:30-11:00 BREAK* Sponsored by Encore Inflight Limited 12:20-13:20 APEX/IFSA LUNCh* ACC Room 304ABC 13:30-16:00 APEX/IFSA BREAKOUT SESSIONS* Track A–Multimedia: Content ACC Room 210CD Track B–Multimedia: Portable Electronic Devices ACC Room 213AB Track C–Multimedia: Technology ACC Room 210AB Track D–Comfort & Ambience ACC Room 211AB Track E–Services ACC Room 209AB 14:10-14:25 BREAK* Sponsored by Airbus
15:05-15:20 BREAK Sponsored by Encore Inflight Limited 15:20-16:20 IFSA ANNUAL GENERAL MEETING ACC Room 209AB 16:15-17:15 APEX ANNUAL GENERAL MEETING ACC Room 210AB
WEDNESDAY 11 SEPTEMBER 2013 08:00-18:00 APEX/IFSA EXPO REGISTRATION ACC Foyer 08:00-09:00 APEX CONTINENTAL BREAKFAST ACC EXPO Hall C Foyer
17:45-19:15 APEX AWARDS CEREMONY** ACC Ballroom DE Sponsored in part by Interact and Post Modern Group, LLC
09:00-18:00 APEX/IFSA EXPO ACC Halls BC IFSA EXPO closes at 16:00 Automatic Charging Machines Sponsored by SES
20:30-22:30 IFSA FOUNDATION ROCK AND BOWL 300 Anaheim Fundraising Event and Scholarship Awards
19:30-22:30 APEX/IFSA SOCIAL NETWORKING EvENT* Disney California Adventure® Park Sponsored by Cinesky Pictures, The Coca-Cola Company, Gogo, LLC, Harvey Alpert & Company, Walt Disney Studios Motion Pictures Non-Theatrical
TUESDAY 10 SEPTEMBER 2013 07:00-18:00 APEX/IFSA EXPO REGISTRATION ACC Foyer 07:30-08:45 APEX/IFSA AIRLINE BREAKFAST Hilton Avalon Room Airline Members Only 08:00-09:00 APEX CONTINENTAL BREAKFAST ACC EXPO Hall C Foyer 09:00-18:00 APEX/IFSA EXPO ACC Halls BC Automatic Charging Machines Sponsored by SES 14:00-16:30 IFSA ChEF’S COMPETITION ACC Hall B 21:00-00:00 IFSA hOSPITALITY SUITE Hilton Avalon Room Sponsored by McGuire & Associates
ThURSDAY 12 SEPTEMBER 2013 08:00-15:00 APEX EXPO REGISTRATION ACC Foyer 08:00-09:00 APEX CONTINENTAL BREAKFAST ACC EXPO Hall C Foyer 09:00-17:00 APEX EXPO ACC EXPO Hall C IFSA EXPO is closed Automatic Charging Machines Sponsored by SES
*Full APEX or IFSA registration required **APEX Awards Ceremony requires paid registration from APEX and IFSA attendees; IFSA Hospitality Suite requires separate registration for APEX attendees
General Session Speakers Dean hallett Chief Financial Officer and Executive Vice President of Operations & Strategy Fox Filmed Entertainment Keynote Address Dean Hallett will discuss the accelerating pace of technological change, the challenges and opportunities this presents for the filmed entertainment business, and Fox’s approach to leveraging new technologies in its production, marketing, and distribution strategies.
Christian Charnaux Vice President, Global Brands Strategy Hilton Worldwide Global Guest Experience – Hotel Perspective Establishing and maintaining a strong brand is an integral part of the business strategy for companies of all sizes and in all industries. Christian Charnaux will review his experiences developing and coordinating branding strategy for nine global brand management teams.
Dr. Mark hiller CEO Recaro Functionality Meets Luxury: How to Assure Comfort & Safety First priority for the inflight experience of passengers is safety. Then what? Most would say next is passenger comfort. Comfort could take many forms, and in this session we’ll discuss what makes comfort happen. Also, we’ll explore how airlines can merge functionality with sleek designs and luxury. We’ll take a look across a range of industries and see how this is addressed and mastered successfully.
Devin Liddell Principal Brand Strategist TEAGUE A Shared Revolution: How Hotels and Airlines Can Collaborate to Shape the Future of Travel Designing for confined spaces. Serving broad customer bases through a single brand. Maneuvering the tricky tension between optimal experiences and optimal financial performance. Hotels and airlines have a lot in common. And they will have even more in common as they collaborate to solve shared challenges and create the future of travel. Devin Liddell, Principal Brand Strategist for design consultancy TEAGUE, will detail a vision for this future.
Breakout Track Overview A. MultiMediA – Content Keep passengers entertained.
D. COMFORT & AMBIENCE Keep passengers comfortable.
Explore available world-class entertainment options featuring the hottest games, latest movies, TV shows and much more. What do passengers crave? On which flights? What are the cultural differences? Take an in depth look at programming options for the global audience.
Whether on a short trip or a long haul flight, passengers hope to have a relaxing and enjoyable experience. Assess the multiple ways the industry is working towards meeting these desires by utilizing appropriate lighting and sound features, selecting not only aesthetically pleasing but also durable fabrics, installing comfortable seating and more. Do passengers truly value these aspects? We will take an inside and outside look to shed light on these questions and more.
B. MULTIMEDIA – PORTABLE ELECTRONIC DEvICES Keep passengers engaged. Recognizing consumer interest in the issue, early this year the Federal Aviation Administration (FAA) formed a PED ARC (Aviation Rulemaking Committee) comprised of industry stakeholders to recommend how airlines could safely expand the use of PEDs onboard. What are the regulations on portables usage? What are the next steps for implementation? What do airlines and vendors need to do to accommodate? C. MULTIMEDIA – TEChNOLOGY Keep passengers connected. Evaluate technologies that play a crucial role in bettering the passenger experience, not only for passengers but also for airlines and the multiple vendors involved in creating this experience. What are the inflight connectivity capabilities and options? What are passengers accessing? What can passengers expect inflight?
E. SERvICES Keep passengers satisfied. Catering and hospitality is a fundamental element of the airline passenger experience. The in-flight meal options available vary widely between airlines and destinations of origin, and offer everything from a simple beverage to a seven-course gourmet meal. Hear from subject matter experts as they discuss the latest innovations and trends in onboard food products, equipment and services, as well as government agency updates from the FDA and the USDA as they help navigate the new legislation impacting the onboard services industry.
2012-2013 APEX Board of Directors
2013 COMMITTEE MEMBERS APEX EDUCATION COMMITTEE
PRESIDENT Linda Celestino President, Airline Passenger Experience Association
DIRECTORS Kevin Bremer Manager, Cabin Systems Technical Center Boeing Commercial Airplanes
vICE PRESIDENT Alfy veretto Manager, IFE, Content/ Partnerships Virgin America
Neil James Executive Director, Corporate Sales & Product Management Panasonic Avionics Corporation
TREASURER Joan Filippini Senior Vice President, NonTheatrical Distribution Paramount Pictures
Luay Qunash Director, In-flight Services & Product Royal Jordanian Airlines
SECRETARY Dominic Green Senior Director, Content Business Thales Avionics, Inc
Ian Walberg CEO Airborne Interactive Ltd.
IMMEDIATE PAST PRESIDENT Chris Babb Manager, Customer Experience Delta Air Lines
Ashley Woodall Manager, Onboard Technology JetBlue Airways
Chair: Kevin Bremer, Boeing Commercial Airplanes Brian Bardwell, Panasonic Avionics Corporation Kenneth Briggs, Thales Avionics, Inc. Lee Casey, Lumexis Corporation Andy Grant, Emirates Pravin Jumabhoy, Images in Motion Stefan List, Airbus Alan McInnes, DMD Phantom Maura McWalters, Spafax Jonathan Norris, Lumexis Corporation Mary Rogozinski, Gogo LLC Corinne Streichert, United Airlines Elliott Wagner, Discovery Communications, LLC Ruth Walker, Walt Disney Studios Motion Pictures Non-Theatrical Ingo Wuggetzer, Airbus APEX EvENTS & EXPO COMMITTEE Chair: Dominic Green, Thales Avionics, Inc. Jennifer Clark, American Airlines Rowena Falcinella, Panasonic Avionics Corporation Kate Groth, AMP International, LLC Denise Rodriguez, US Airways
Ingo Wuggetzer Vice President, Cabin Innovation & Design Airbus
APEX TEChNOLOGY COMMITTEE
2012-2013 IFSA Board of Directors PRESIDENT David Loft Vice President, International Catering dnata
DIRECTORS Jane Bernier-Tran Managing Director, Food & Beverage Planning & Design, United Airlines
hideo Mayabe Managing Director, Customer Sales and Service TFK Corporation
vICE PRESIDENT Pam Suder-Smith Vice President of Sales, The Americas Pourshins Supplair/ gategroup
Cesar Forno Vice President, Sales & Service LSG Sky Chefs
Denise Poole Chief Executive Officer AMI Inflight
TREASURER Simon Soni Head of Guest Experience Catering Etihad Airways
Chris Jackson Global Vice President, Airline Business Solutions DHL Supply Chain
Jill Surdek Managing Director of Brand and Customer Experience American Airlines
SECRETARY Paul Platamone Global Vice President Sales & Marketing, Harvey Alpert & Company/ Oakfield Farms Solutions
Marcel Lagnaz Senior Vice President, Operations Gourmet Foods, Inc.
Peter Wilander Managing Director, IFS On-Board Services Delta Air Lines
ChAIRPERSON victoria Stennes (vicky) Independent Aviation and Customer Experience Consultant
Keith McGrath Regional Sales Director, The Americas deSter Corporation
Chair: Ian Walberg, Airborne Interactive Ltd. Andy Beer, IFP Michael Childers, Lufthansa Systems David Coiley, Inmarsat Ltd. Ken Henshaw, Boeing Commercial Airplanes Victor Hernandez, IFE Services Ltd. Mary Kirby, APEX Media Platform Erik Miller, American Airlines Jonathan Norris, Lumexis Corporation Bryan Rusenko, Technicolor Rich Salter, Lumexis Corporation Ashley Woodall
IFSA ANNUAL CONFERENCE PLANNING COMMITTEE Chair: Cathy Sachse, FedEx Express Vice Chairs: James Cravens, Delta Air Lines and Jim Ball, Flying Food Group Past Chair: Paul Normand, Harvey Alpert & Company Jim Armstrong, United Airlines Russ Brown, US Airways Diego DeAstis, D.F.S., Inc. Gregg Fly, DFMi Kimberly Guanci Dylewski, Campione D’Italia Foods, LLC Marcel Lagnaz, Gourmet Foods, Inc. Kevin Miller, Gate Gourmet Denise Poole, AMI Inflight
IFSA Chef’s Competition Entrants ChEF FRANCISCO GARCIA EXECUTIvE ChEF MENU DESIGN GATE GOURMET
ChEF DANIEL KLEIN RESEARCh AND DEvELOPMENT EXECUTIvE ChEF LSG SKY ChEFS
Chef Francisco Garcia joined Gate Gourmet in 2011 as Executive Chef/Menu Design. He is based out of the Miami, FL office but frequently travels to kitchens across the United States and Canada. Chef Garcia designs menus for the LATAM group, which includes airlines that serve the Latin American region. His passion for cooking came at a very young age. He spent many years of his youth helping his grandfather, who was a pastry chef and later, opened his own bakery. He graduated from Le Cordon Bleu College of Culinary Arts where he became a Chef Instructor postgraduation. He worked in prestigious restaurants and hotels in South Florida such as The Ritz Carlton. Additionally, Chef Garcia worked alongside world-renowned chefs at the Walt Disney Company, including Mario Batali and Cat Cora. He prepared dishes for the renowned International Food & Wine Festival and the Party of the Senses at Epcot. One of his future aspirations is to be a guest judge on American Iron Chef. His hobbies include fishing, boating and hunting. His favorite meal is a 28oz. grilled Rib-Eye steak with a loaded baked potato.
Originally from Alsace-France, Chef Daniel Klein grew up in a family where cooking played a large role in his childhood. He became fascinated with food and was attracted to the culinary world, deciding to become a chef at an early age. His professional career began as an apprentice chef at the Auberge du Cheval Blanc, a prestigious gastronomic restaurant of Alsace and France, where he studied the culinary arts through a four-year apprenticeship. After graduating with honors, Chef Klein spent the next seven years gaining experience in many of France’s finest restaurants, working under influential leaders and Michelin Starred Chefs. At age twenty-seven, Chef Klein launched his first restaurant, the Gourmet Sans Chiqué in Strasbourg, France. The restaurant quickly became one of the finest eateries in town, serving creative cuisine at the forefront of the early molecular cuisine trend. Three years later, he opened Bistro Café, and operated both restaurants for eleven years. In 2008, Chef Klein joined LSG Sky Chefs as an Executive Chef and gained specialized experience servicing major Middle Eastern carriers and Halal procedures. In 2012, he was promoted to his current role within LSG Sky Chefs.
Additional chef competition participants are anticipated. IFSA ChEF’S COMPETITION SPONSORS
IFSA ChEF’S COMPETITION JUDGES
Chef Darrin Finkel Executive Chef Ralph Brennan’s Jazz Kitchen
Dave Suscavage Executive Chef House of Blues, Anaheim
J. Hemmer Director of Sales Onboard Services Cuisine Solutions
Chef Jimmy Weita Executive Chef Disneyland Hotel and Park Banquets
2013 IFSA Foundation Scholarship Recipients harvey and Laura Alpert Frederic Nicholas, Yale University
AMI Melissa Gonzalez Pena, Seton Hall University
DhL Supply Chain Alia Lahr, University of Pennsylvania
Oakfield Farms Solutions Haben Ghebregergish, University of Chicago
King Nut Companies Mandi Roan, Pfeiffer University
Flying Food Group Adriana Hoak, The College of Wooster
John Louis Foundation Emma Kautz, Loyola University, Chicago
IFSA Member Family Matthew Armstrong, University of Texas, San Antonio
The hoffman Group Zachary Inouye, University of California-Berkeley
WESSCO International Diana Murillo, Loyola Marymount University Gourmet Foods Atara Muhammad, University of Miami
IFSA Member Family Teresita Alexandra Viola, Westminster Kingsway College, United Kingdom John & Ginnie Long Ronald Amiscaray, Loyola University, Chicago
APEX Sponsors DIAMOND
RUBY
SAPPhIRE
PLATINUM
GOLD
SILvER
COPPER
ADDITIONAL SPONSORS
video entertainment limited
BRONZE
IFSA Sponsors As of 15 August 13 PLATINUM
GOLD
SILvER
BRONZE
Floor Plan
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1046 345
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1847 1846
1246 1645
1845 744
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1244
1644 1844
1443
1843
841
1041
1241
538
1641
MULTIMEDIA
1438 737
COMFORT AND AMBIENCE 635
434
835 935
1034
634 734
632
1031
625 725 624
WORLD OF CONTENT
831
627 727
1331 1830
928 827
1828
1528
927
1827
1626
826 926
1826
825 543 642 743
724
141
823 923
723
422
SERVICES
1433
932
732
430
427
1334
833 933
633
622 722
1022
822
241
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541
640 741
1822
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WORLD OF CONTENT
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603 703 602
WORLD OF CONTENT
203
235 334
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233 332
433 532
533 632
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132
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525 624
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523 622
623
130 128
129
228
126
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124
125
224
330
LOUNGE
229 328
429 528
227 326
427
223 322 320
200
400
526
323 422
423 522
321
421
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629
122
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118
217
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1806
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805 904
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209 308
309 408
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207 306
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617
205 304
305 404
405 504
203 302
303 402
403 502
600 700
201
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202
1702
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509 608
204
803 903
300
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200 100
530
807
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103
236
135
619
709
407
206
137
134
811
1808
106
136
1413
913
612 712
409 509
1018
1000
ENTRANCE
1400
1700
401
500
CHEF’S STAGE
1800
ENTRANCE
Exhibitors APEX EXhIBITORS 228design ...............................................................1012 Airborne Interactive ............................................ 1700 AIRBUS ................................................................... 1438 Aircraft Cabin Systems ...................................... 1528 ARINC ........................................................................841 Astro-Med, Inc. ........................................................915 Astronics Advanced Electronic Systems ........1413 AVID ........................................................................ 1702 AV-Jet International Media Co., Ltd. ..................818 BAE Systems .........................................................1647 Bloomberg Media ..................................................632 Boeing Commercial Airplanes ......................... 1522 Bose ......................................................................... 900 Captive Entertainment Inc. ..................................813 Carlisle Interconnect Technologies ................. 1819 CBS Studios International .................................... 712 CINE MAGNETICS DIGITAL MEDIA ..................622 CineSky Pictures ...................................................709 CNBC .........................................................................819 Cobham ................................................................... 744 Concept Development ........................................ 1811 Creative Century Entertainment Co., Ltd. ........613 digEcor, Inc. ........................................................... 1626 Discovery Communications ................................833 DMD Phantom/Bluebox Avionics ......................403 Donica Aviation Engineering Co.,Ltd. ............ 1248 DTI Software .......................................................... 1012 Emerson Network Power ................................... 1816 Emphasis Video Entertainment Limited ............811 EMTEQ Inc. ........................................................... 1804 Encore Inflight Limited .........................................703 Ensemble Media / FlightBet ............................. 1046 Entertainment In Motion ......................................827 EROS INTERNATIONAL MEDIA LTD. ................820 FAIRDEAL MULTIMEDIA PVT. LTD. ...................705 FremantleMedia ..................................................... 724 Fuse Interactive .....................................................926 GALA GLOBAL INC. ..............................................902 General Dynamics ................................................ 600 GMA Worldwide Inc. ............................................. 723 Gogo Headquarters ............................................ 1034 Gogo Social Media Lounge ............................... 1808 Harbour Industries ................................................932 HBO ........................................................................... 714 HMG AEROSPACE .............................................. 1843 Honeywell ...............................................................538 IFE Services ........................................................... 1031 IFP ............................................................................ 1012 IFPL ............................................................................415 IMG Media Ltd. .......................................................822 Inflight Dublin ......................................................... 427 InFlight Entertainment Products ........................844 Inflight Television International Ltd. .................. 732 InflightDirect ...........................................................625 Inmarsat .................................................................1800 InSeat Solutions LLC .............................................913 Interact Network, Inc. .............................................114 Intheairnet .............................................................. 1241 Jaguar Distribution Corp. ....................................805 Just For Laughs .....................................................603 KID-Systeme GmbH .............................................1433 Kontron .................................................................... 742 LATECOERE .............................................................916 Linstol ...................................................................... 200 LiveTV ..................................................................... 1004 Lock’n’Charge Technologies ..............................509 Long Prosper Enterprise Co., LTD. ....................1331 Lufthansa Systems ................................................430 Lumexis Corporation ............................................1417 Media on the Move ................................................ 417 Mills Textiles ............................................................624 National Geographic Channel ...........................725 NBCUniversal .........................................................706 OnAir ....................................................................... 1041 ORBIS International ...............................................541 PACE .........................................................................400
Panasonic Avionics ............................................. 1205 PARAMOUNT PICTURES ...................................... 717 Pascall Electronics Ltd. .......................................1334 PATS Aircraft ...........................................................927 Penny Black Media ................................................ 817 Phitek Systems Ltd. ................................................918 PILOT FILM & TELEVISION PRODUCTIONS LTD .............................................826 Rai Trade ..................................................................825 Rockwell Collins ...................................................1000 Row 44, Inc. ............................................................ 1018 Saint-Gobain Performance Plastics ..................903 SIE .............................................................................904 SKEYE INFLIGHT ENTERTAINMENT INC. ........815 Skycast Solutions ................................................ 1448 Skyline IFE Ltd ........................................................722 Smart Tray International, LLC. .......................... 1644 SmartJog .................................................................928 SMC Entertainment Group ..................................835 SONY PICTURES RELEASING ...........................807 Spafax ...................................................................... 737 Stellar Entertainment ..........................................1009 TDI Power ................................................................206 TE Connectivity ..................................................... 1641 TECOM - Smiths Microwave ..............................1047 Teledyne Controls ..................................................614 Telefonix Inc. ..........................................................1334 TERRY STEINER INTERNATIONAL ...................803 THALES .................................................................. 1022 The Lab.Aero Inc. ................................................. 1012 ThinKom Solutions Inc. ...................................... 1244 Touch Inflight Solutions, Inc. ...............................923 TriaGnoSys ..............................................................935 Turner Inflight Services ........................................ 734 Twentieth Century Fox ......................................... 727 TXS Industrial Design ......................................... 1806 Ultramain Systems .................................................419 UTC Aerospace Systems ....................................407 Video Technology Services, Inc. .......................933 VT Miltope ............................................................. 1822 W. L. Gore & Associates .................................... 1246 Walt Disney Studios Motion Pictures Non-Theatrical ........................ 800 Warner Bros. Distributing Inc. ............................700 Western Outdoor Interactive (WOI) .................. 434 Zodiac In-flight Entertainment .......................... 1400
IFSA EXhIBITORS (as of 15 August 13) 4Inflight International Limited .......................... 312P AICP / Perfetti Van Melle ................................... 512P Air Fayre ............................................................ 116, 118 Airmarket LLC ....................................................... 217P AMI Group ........416P, 414P, 313P, 412P, 417P, 415P, 413P, 309P, 408P, 409P, 307P, 406P, 407P, 305P, 404P, 405P, 403P, 301P, 400P, 401P AMKO .................................................................... 527P Anheuser-Busch .................................................609P AUI .......................................................................... 306P Bay Valley Foods, LLC ...................................... 308P Brown-Forman Beverages ...................509P, 608P Bunzl Distribution, Inc. ........................... 421P, 520P Buzz Products ....................................................... 141P Campione D’Italia Foods, LLC ............. 522P, 423P CARC Industries ......................................................113 Chelsea Food Service ........................................ 515P Classic City Bakeries ......................................... 508P Conway Import Co., Inc. ...................................506P DFMi ......... 110, 111, 210P, 209P, 204P, 202P, 200P, 207P, 205P, 203P, 201P, 300P Delyse ......................................................... 213P, 215P D.F.S., Inc. ............................................................. 523P DHL Supply Chain ............................................... 241P Diversey .....................................................................611 Eli’s Cheesecake Company (The) ................... 516P Euro-Goodnight SL ............................................ 525P Flying Food Group ...................................435P, 534P France Delies ..........................................................125 Fresh Brew Group .............................................. 302P gategroup ...................................................... 221P, 133 Global C ................................................................ 530P Global Inflight Products ................212P, 214P, 216P GoPicnic ..................................................... 124,126,128 Gourmet Foods, Inc. ..........................................502P Green OnBoard ..............................................617, 619 Harvey Alpert and Company ............................ 341P Heineken USA ..................................................... 316P Hoffman Group, LLC (The) ....... 236P, 234P, 232P, 228P, 226P, 224P, 235P, 233P, 231P, 229P IFSA Government Affairs and Education Committee (GAEC) ..............................112 Intervine ................................................................ 533P ITW Envopak ........................................................ 541P John Horsfall & Sons, Ltd. ................................ 330P K & W Food Brokerage Services .... 610P, 612, 614 Kaelis Group ........................................................ 304P Leahy-IFP .............................................................. 433P Libbey .................................................................... 526P Malton Inflight ....................................................... 531P Marsan Foods Limited ...................................... 640P McGuire and Associates ......634, 632, 630, 626, 624, 622, 635, 633, 631, 629, 627, 625, 623 Michael J. Devine & Associates .....................500P MicroGreen .......................................................... 532P MillerCoors ............................................................ 514P Minibite by Hoppe .................................................122 Mother Parkers Tea & Coffee .......................... 332P Optimum Solutions ................................................ 127 Orvec ..................................................................... 535P Palm Bay ............................................................... 334P PAX International .....................................................115 PepsiCo .....................................................................130 Revere Packaging .............................................. 504P RMT Global Partners .................................511P, 513P Sasa-Demarle ..........................................................129 Sky Supply ..................................................315P, 317P Sola Airline Cutlery –The Netherlands .......... 314P Terinex Limited ..................................................... 431P Tyden Brooks ...................................................... 528P Wente Family Estates ........................................ 328P Wessco International ..............................427P, 429P Zibo Rainbow Airline Appliance Co, Ltd ...........136
packaging concepts
Punchy
Packaging PAX International investigates how creative packaging is a driving force in the industry, for sparking a passenger’s curiosity and boosting sales in a competitive marketplace by
Lauren Brunetti
I
n our consumerist society, there is no denying the fact that packaging is a valuable aspect to any product - and in the greater scheme of things, to the overall success of a company. Weather a product has flashy packaging, or a plain and simple design, it all comes down to being creative. After all, first impressions are everything. We’ve all heard the old saying, ‘don’t judge a book by its cover,’ and when one visits a tradeshow such as IFSA, which is packed wall-to-wall with product after product on display, it’s more than apparent that creative packaging is shaping the landscape of the travel catering industry.
Practical and sustainable In 2006, GoPicnic started off as a single company, providing custom snackbox solutions to the airline and hospitality foodservice industries. Over the past seven years, the company has expanded by developing a full line of retail products and an airline brokerage, called GP Emporium, which was launched in 2009. “GP Emporium specializes in the high quality products with broad passenger appeal at great price points,” explains Julia Stamberger, President & CEO of GoPicnic Brands Inc. “We have both off-the-shelf, immediately available meal solutions, as well as unparalleled product development
Go Picnic’s products offer a compact design and easy to provision packaging
capabilities to design custom solutions that specifically address airline needs from operational, passenger satisfaction, budget, and branding capabilities.”
Since GoPicnic got their start in the airline business, the company has always designed with an eye for operational factors that are important to the carriers, said Stamberger. www.pax-intl.com | PAX INTERNATIONAL | 47
packaging concepts
MicroGREEN’s InCycle® cup for Alaska Airlines
For example, compact design, easy to provision packaging, and simple cleanup/disposal are of upmost importance. And when it comes to flashy packaging, versus a plain and simple design, Stamberger said it really depends on the carrier’s opinions and interests; however, many of them do opt for more colorful packaging and graphics. GoPicnic’s meal packaging is made from 100% recycled fiber content, with a minimum 35% post-consumer material. “Where possible with our components, we leverage sustainable materials,” Stamberger said. “For instance, a few years ago we replaced plastic knives with paper-wrapped birchwood spreaders using all sustainable materials. Our corrugated case packs are also made of recycled paperboard. We continue to look for additional areas where we can implement sustainable packaging effectively.” The company has also recently streamlined its packaging options to provide the best possible packout operationally, she told PAX International. “We’ve seen waxing and waning interest in ‘creative’ boxes and packaging, but the reality is that most of those ‘unusual’ boxes are completely impractical, from the standpoints of easy cart packout, disposal, and eat-ability in tight quarters on a tray table.” Other changes in the company’s packaging include improved display panels, in addition to the graphic treatments. GoPicnic has also made additional ‘touches’ available, such as die cutting and foil additions (which require a small additional cost). “These details make the box super unique and attractive while still practical and effective from an operational standpoint,” said Stamberger.
to provide innovative and environmentally responsible solutions for inflight services. The company was established nearly ten years ago after an outgrowth of research was conducted at University of Washington by MicroGREEN’s founder, Dr. Krishna Nadella, who decided to commercialize products using high performance PET. Just over a year ago, the company teamed up with Global-C, supplier for tailor made inflight service products and solutions. Global-C now
Going green Exhibiting at IFSA for the first time this year, MicroGREEN makes it their mission 48 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
represents MicroGREEN to airlines based in Europe, the Americas, the Middle East and Asia. MicroGREEN recently created InCycle,® a lightweight, insulating cup. According to Chris Jacobs, MicroGREEN ‘s VP of Marketing and Product Development, InCycle® is a natural fit for the airline industry - for several reasons. “By removing 50% or more of the plastic when compared to solids, we are not only more sustainable, but we can lower our price considerably, so that we are at or below market pricing. Remarkably, this means that a more sustainable, greener alternative will end up saving the airline money, not only on their purchase orders but potentially even on their fuel expendatures,” Jacobs explained. InCycle cups have a lower cube than expanded polystyrene foam cups, and because expanded PET is stronger than expanded polystyrene, Jacobs said there is no need to overbuild the cup wall. Therefore, crew members can fit more cups into the tray drawer. InCycle® cups are also lower in weight than solid plastic or double walled paper cups – which is a important advantage when it comes to fuel consumption. “We are very aware of the recycled content in our packaging and are constantly working on how we can improve sustainability while maintaining high quality standards,” said Jacobs. “We are a mission driven company, out to change the world through smart technology and a focus on recycling – especially when it comes to our packaging.”
New and improved Lily O’Brien’s, one of Ireland’s premium chocolatiers, started off in 1992 as the brainchild of Mary Ann O’Brien. With a wooden spoon, two saucepans and a passion for chocolate, Mary Ann began making choco-
Lily O’Brien’s has recently gone through a comprehensive evolution and brand re-development
packaging concepts
lates from her very own kitchen. It was only a matter of time before she quickly gained the reputation as a passionate chocolatier and budding entrepreneur. Named after Mary Ann’s eldest daughter, Lily O’Brien’s now employs 110 full time staff and produces up to 60 tonnes of chocolates per week from its repertoire of over 180 different chocolate recipes. Positioned as an “affordable luxury” within the premium chocolate confectionery category, the brand offering includes a variety of gifting, sharing and impulse pack formats. In addition to its retail channel, Lily O’Brien’s is also present in the foodservice sector with clients across the globe, including top hotels, international airlines and rail transport clients. For the travel catering sector, Lily O’Brien’s product offering includes gourmet desserts, single portion chocolates, twin chocolate boxes, and various buy-on-board products. When it comes to the brand aesthetic and packaging design of Lily O’Brien’s, the company has recently gone through a comprehensive evolution and brand redevelopment, which was launched earlier
this year. “This has been the result of 14 Contemporary approach months of hard work, consumer research, Privately owned and with more than 50 years design development and tweaking. This of experience, Minibite® is a trademark of evolution process has generated a brand the Hoppe Professional Group located in visual which is consistent, premium, classic the Netherlands. and aspirational,” explains Suzanne Walsh, The focus for MiniBite® is on food serLily O’Brien’s Marketing Manager. vice and inflight catering, with portion Lily O’Brien’s has based their brand re- packaging of sweet biscuits and savoury development solidly on comprehensive snacks being the soul of the company, said consumer research, said Walsh. This was Corné van Vuren, Travel Catering Sales and done in a effort to not only generate a design Marketing Director at Hoppe Professional. which represents what the Lily O’Brien’s As a brand, Minibite® has specifically been brand stands for, but also to represent what designed to fit the needs and likes of the consumers are looking for - in terms of gift- travel catering industry. With contemporary packaging and a ing, sharing and self-treating options. “We believe that packaging creates the ‘stylish European’ design, the Minibite® first impression; it’s an essential marketing range is ideal for snackbox concepts and tool for us to communicate effectively with complimentary distribution onboard, he consumers across the globe. It lets them know told PAX International. “Versatility and what the brand stands for, what our history convenience are key to our success,” he said. is and where they can find out more about “The fact that we are a dedicated airline brand gives Minibite® a definite edge over our chocolates,” she added. “In a nut-shell, our new packaging is eye- its direct competitors.” Most definitely, van Vuren says that packcatching, clean, simple and attractive. We feel it is something that will appeal across aging plays a crucial role when it comes to all markets and demographics.” sales and the overall success of a company-
Airport Ground Support Equipment
Web: www.mallaghan.co.uk Email: sales@mallaghan.co.uk www.pax-intl.com | PAX INTERNATIONAL | 49
packaging concepts
The Minibite® range offers a contemporary packaging and ‘stylish European’ design
as it can make or break the product. This design is clearly moving towards “less is is something that is exemplified through more,” van Vuren told PAX International. It also reflects that consumers demand clarity Minibite’s Safari kid’s cookies, which have bright colours, thematic, cartoon style pack- about what they eat, which goes hand in hand aging – all of which are elements that kids with the rise of organic and natural foods. “Packaging design is more and more about: are attracted too, he said. For their new “Made in U.S.A.” range – ‘What you see is what you get, nothing more which is being launched at IFSA in Anaheim and nothing less’. Minibite® has already been – Minibite® has looked at adapting its pack- doing that for many years.” aging to the likes of the American audience. According to van Vuren, “Although we kept White is the new green the design in line with our brand style, we In 2011, Green Gourmet was approached by also clearly differentiated the appearance of Alpha Catering in London to commission the packs to appeal to this market. We are products for a leading British airline. The very satisfied with the result, and trust it will mission was to create a frozen, hand-held spark a lot of attention and interest.” snack that could be reheated in the airline Currently, MinBite® is testing out new oven, without losing its taste or quality. Green sustainable materials which are partially Gourmet tested new recipes and packagbio-degradable or made from recycled plas- ing solutions and came up with a toasted sandwich which stayed crispy when heated. tics. “Sustainable packaging is hot, and we liaise closely with suppliers for new types It was a hit. Since then, Green Gourmet has conof laminated foils,” said van Vuren. “The breakthrough of such sustainable packaging tinued to innovate and has grown its preswill largely depend on the big retail brands ence - with travel now accounting for more embracing it. That will bring down the cost than 20% of the company’s business. Green down tremendously, as sustainable packag- Gourmet’s product offering consists of ing is currently nowhere near the cost of complimentary and conventional packaging.” Furthermore, the trend in packaging
Green Gourmet’s ‘it’s just…’ line-up bakes in a re-gen oven in just 20 minutes
50 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
buy-on-board ranges, which are suited for all different travel classes, from economy to first and business class. “Fries and chicken bites are two of the most popular products served Out of Home,” explains Maja Strus, Brand Coordinator at Green Gourmet. “So we have created two new (first to market) products that satisfy consumer demand under our ‘it’s just…’ range: my bag of fries and my bag of southern-fried chicken poppers. Also in the range are other hot snacks that are popular served Out of Home, such as chunky chips and bacon baguette.” The ‘it’s just…’ fries bake in the bag in a re-gen oven in just 20 minutes, making the product easy to serve on board. The fries are supplied frozen for backhauling convenience and, miraculously, they come out quite crispy. Design and packaging are important parts of the ‘it’s just…’ brand, explains Strus. Packaging not only protects the product and helps to ensure it is cooked but also promotes and provides key information about the product. “Having bold, clear colours and a simple but appealing message is key. The type of container used is also an important selling point. A good-quality one suggests that the contents are of high quality and that’s what we’re trying to communicate with our ‘it’s just…’ packaging.” “Our packaging has been designed around the product for ease of use and to ensure it is cooked to its prime. Physical appearance is also an important element of the passengers’ on-board experience when it comes to food. People eat with their eyes. The presentation elements of colour, size, proportion and visual appeal are crucial for a culinary success whether in the air or on land.”
QSAI Awards
Golden The
standard
In response to the QSAI Excellence Awards, Kate Richardson, Client Manager at Medina Quality spoke with PAX International about food safety and its importance in the industry by Tanya Filippelli A unique Japanese-themed awards ceremony took The top nine performing airline caterers worldwide were selected from over 200 facilities audited. place in Tokyo earlier this year to honor the 2012 Excellence In response to the QSAI program and the Excellence Awards, Awards recipients as part of the Quality & Safety Alliance Inflight Kate Richardson, Client Manager at Medina Quality stated, Services (QSAI) program. The QSAI program, developed and managed by Medina “Every year the competition becomes increasingly fierce and Quality Food Assurance Services, is a joint food safety and qual- this year was no different with top winners achieving scores of 100% throughout 2012.” ity management program for inflight catering, which allows QSAI is the first food safety and quality management promultiple airlines to participate annually. This year, participating airlines included: Air Canada, Air Canada rouge, KLM Royal gram that provides, along with methodology, the guidance Dutch Airlines, Virgin Atlantic Airways, Japan Airlines, All that allows airlines to monitor and improve inflight caterers’ Nippon Airways, Air France, Aeroflot Russian Airlines, Korean compliance with internationally recognized standards, while Air and Singapore Airlines. recommending solutions that can be implemented in the Each year, Medina Quality, an IATA (International Air context of the inflight sector, Richardson recently told PAX Transport Association) partner, along with the participating International. airlines, present nine regional awards and one worldwide award With over 15,000 food safety and quality audits conducted to airline caterers that are leaders in delivering safe, high quality worldwide, Medina Quality aims to improve compliance with inflight food. The Excellence Awards also recognize caterers with food safety and quality requirements, using consistent and objecan exemplary record of performance on the QSAI Program audits tive auditing, reporting methods, documents and tools, followed and acknowledge their efforts in improving their operations by a corrective action plan. With over 30 years of experience and exceeding in the food safety expectations in and quality assurthe inflight caterance field, Medina Quality also proing sector. To recognize vides a team of their achieveprofessional sciment, the QSAI entists and food Council hosted service experts the event this who assist food past March on a companies in “Yahkuta-bune,” implementing a traditional the necessary Japanese policies boat that This year’s QSAI Awards were held in Tokyo. Winners, airlines sailed along and Medina Quality officials gathered here for a group picture CONTINUED the Sumida River. ON PAGE 54 52 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
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QSAI Awards CONTINUED from PAGE 52
and practices to meet their food safety and quality goals, while complying with international standards and regulations. “The passenger experience is becoming more integral to the overall reputation of the airline industry, therefore the safety and satisfaction of consumers is a top priority in the food production sector,” said Richardson. “Also, with fierce competition in the airline industry, passengers’ sense of security and satisfaction with inflight food determines their perception Representatives from this year’s and opinions of a brand and its qualities,” she added. caterer Gold Winners, left to right Goddard Catering Bonaire; With so many different international food safety Kansai In-Flight Catering Company Osaka; and Saudi Airlines Catering Dammam standards and types of legislation, Richardson also spoke with PAX International about the overall importance of inflight food safety, as well as the initiatives Medina Quality is to come together and to further cement their commitment to developing in order to provide both airlines and caterers success in the industry. providing safe, high quality food to consumers for a lasting “Throughout the year, our research and development department continu- passenger experience,” said Richardson. At the most recent technical committee in June, food ously stays up to date on the most recent international legislative updates, scientific findings, industry developments and trends,” said Richardson. traceability was a big point of discussion, she added. “Tracing each ingredient that goes onto an aircraft is “Not only are passengers affected by food safety but flight crew including challenging, to say the least,” Richardson said. “The compilots and co-pilots are too. The quality and the safety of the food served in inflight is paramount to them safely piloting the aircraft.” mittee discussed the necessary steps needed in order to Each year, the caterers audited under the QSAI program are also take in order to develop a full traceability system as well invited to fill out a submission form and partake in a technical com- as both short and long term goals for implementing mittee where the latest food safety and quality advances are discussed. traceability systems.” In addition to food safety and quality, emphasis is also “The technical committee creates a forum for airlines and their caterers being placed on the potable water uplift process to ensure safe drinking water inflight. “In 2014, we will be launching a new program to ensure passengers and crew receive safe drinking water inflight,” stated Richardson. “Like QSAI, this program will allow airlines to come together to share the cost of monitoring the safety of potable water at their outstations,” she added. The program will involve onsite reviews of the policies, practices and procedures followed during the storage and sanitization of potable water uplift equipment along with regular micro- samplings. The QSAI 2013 Excellence Awards ceremony has not yet been announced but according to Richardson, in order to build suspense, it will be different next year as winners will not know the category they’ve been nominated for until the event takes place.
Whether traveling by air, land, or sea...
Recipients of the 2012 Excellence Awards in platinum, gold, silver and bronze were awarded accordingly: Worldwide Platinum Award: Kansai Inflight Catering Co., Ltd. – Osaka (KIX) Gold Americas: Goddard Catering Group - Bonaire (BON)
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Gold Asia: Kansai Inflight Catering Co., Ltd. – Osaka (KIX) Gold Europe, Middle East & Africa: Saudi Airlines Catering - Dammam (DMM) Silver Americas: Gate Gourmet Canada – Ottawa (YOW) Silver Asia: ANA Catering Service Co. Ltd., - Tokyo (HND) Silver Europe, Middle East & Africa: LSG Sky Chefs – Munich (MUC) Bronze Americas: Goddard Catering Group - St. Lucia (UVF) Bronze Asia: ANA Catering Service Co. Ltd. - Narita (NRT) Bronze Europe, Middle East & Africa: LSG Sky Chefs Cape Town (CPT)
Quality Control
Tracking Tracing
and
The issue was discussed among the world’s caterers this past summer, and the U.S. Food and Drug Administration took comments following two multi-year pilot projects by Rick Lundstrom
A
irline catering may be improving practices across the board, says a representative from one of the industry’s third party quality control and auditing firm, but one area that may remain challenging for some caterers is food traceability. The subject was a hot topic at an annual QSAI Technical Committee meeting conducted in Montreal where representatives of all the world’s major caterers gathered in June at the headquarters of Medina Quality Assurance Services to discuss issues important to the industry. New and proposed legislation, scientific findings and practices for employee training are often part of the discussions. However, this year, catering representatives from around the world were particularly interested the issue of food traceability, and how caterers and airline customers can start the process of improving practices as legislation pondered in the United States could affect their businesses. The meeting took place as the U.S. Food and Drug Administration was nearing the end of a comment period that followed the completion of two multi-year pilot projects whose findings will be used as a basis to initiate rulemaking on recordkeeping and requirements for high risk food to facilitate tracing. The issue was clearly on the mind of the
assembled in Montreal, and for good reason, said Kate Richardson, Client Manager at Medina Quality Assurance Services. Caterers and their airline customers have particular challenges as a result of the nature of their business, she said. “Every airline has frequent food cycle changes,” she said. “There are often ingredient substitutions.” In the United States, the issue of trace-
Drug Administration, launched two pilot programs. One pilot project was done for tracing raw produce while the other traced processed foods. “The pilot projects were designed to explore and demonstrate methods for rapid and effective tracking and tracing of food, including types of date at are useful for tracing ways to connect the various points in the supply chain and how quickly data can be made available to FDA,” said the FDA, in the announcement of the pilot programs’ completion. The report is extensive and covers baseline studies, pilot execution using trace scenarios, technology, cost benefits domestic and global practices, finding, recommendations and suggested next steps. For the produce section of the pilot project, tomatoes were distributed to restaurants, grocery stores and other food service outlets and traced. For the prepared food pilot project, Kung Pao-style dishes that contained peanut products and other ingredients were in a variety of supply chain distribution channels. Peanut butter jars and peanut spices were also involved to add complexity to the distribution. In addition to the findings in the report, the Institute for Food Technologist added its recommendations for tracking and tracing food. The final report on the pilot project was announced in March of this year, while comment period ran through July. The next step could be a series of rules on record keeping “for high risk food to facilitate tracing.” “We do not really know where it is going yet, or what kind of requirements are going to come out of it,” said Richardson. “But legislation is starting to catch up and this may become a requirement in the future.” The consensus among the caterers in Mon-
“We do not really know where it is going yet, or what kind of requirements are going to come out of it. But legislation is starting to catch up and this may become a requirement in the future” Kate Richardson of Medina Quality Assurance Services ability and recall is the result of the Food Safety and Modernization Act that was signed into law in January of 2011. At that time the Institute of Food Technologists, a Chicago-based non-profit organization that is under contract with the U.S. Food and
treal was how to take the first steps. Airlines now handle and board a large number of frozen meals. A system where caterers can trace Lot Codes and determine which meals were loaded on each flight would be a helpful addition to a caterer’s practice. www.pax-intl.com | PAX INTERNATIONAL | 55
Environment
Taking aim at waste
Dale Easdon, Senior Vice President Operations, North America at LSG Sky Chefs
LSG Sky Chefs wants to cut landfill use in North America to zero over the next two years, saving tons of waste and lots cost by Rick Lundstrom
O
n the heels of two important energy and environmental savings initiatives in Europe, LSG Sky Chefs has launched a program stateside that aims to reduce landfill use to zero by 2015. The initiative is carried out at the company’s North American operations and is called, fittingly, Zero Waste to Landfill (ZLF). The program aims to divert 100% of the current landfill waste through a combination widespread recycling and composting processes that will separate metal, plastic, cardboard and paper and select food waste items. The project has much potential. This
year in its San Francisco alone, the company claims it has successfully diverted 752 tons of potential landfill waste, which is the equivalent of roughly he weight of 376 cars. “The amount of material that can be recycled is truly amazing,” said Dale Easdon, LSG Sky Chefs Senior Vice President Operations, North America. “Instead of paying to have materials hauled away to landfills, we identified an opportunity to create operational efficiencies, cost savings and overall benefits to the communities we live and work.” LSG Sky Chefs said the program is the first of its kind in the airline catering industry.
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Since the program launch in February, San Francisco, Seattle, Boston, Denver, Washington Dulles and Detroit locations have implemented 100% waste management and recycling processes to support the ZLF program. CONTINUED ON PAGE 58
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Environment CONTINUED from PAGE 56
“As part of our ongoing commitment to preserve and improve the current environmental conditions, our goal is to become the first global airline caterer to achieve Zero Waste to Landfill in the U.S. by diverting 100 percent available items,” said Easdon. “Our Operations team is making great strides in reducing and diverting waste being sent to landfills and ramping up efforts to achieve our game-changing 2015 stretch goal.” Across the ocean, a Mercedes Benz Lkw running on natural gas is making daily rounds in a pilot project to develop a catering truck that runs on NGT (Natural Gas Technology) with the goal of reducing emissions. The potential for positive environmental impact is equally large, as LSG Sky Chefs fleet has more than 4,000 catering trucks at 200 locations worldwide, Launched earlier this year, planners are compiling economic and ecological requirements to form a profile for a catering vehicle of the future the test catering truck, is fueled with CNG (Compressed Natural Gas). It has been part of the LSG Sky Chefs fleet of loaders Frankfurt airport since the end of November.
The Mercedes Benz Lkw runs on compressed natural gas
The first results of the pilot project are expected by the second half of this year LSG Sky Chefs Frankfurt International unit was recognized with the Fraport Energy Award 2012 in the category “highest savings”. The facility received the award for its reductions in energy and water consumption, which was achieved through the introduction of SIMBA, a dishwashing information-management-tool. SIMBA started as a pilot project in April
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2010, when it was installed in the eight dishwashing lines at Frankfurt International. Reductions in energy and water consumption were noticeable immediately. Another advantage of the system is the easy documentation of chemical usage and temperature measurement. This data is captured at 16 points throughout the dishwashing process by an in-house developed software tool, and is made available in real-time via the Intranet.
Ancillary Revenue Report
Tapping
the revenue stream Airlines are getting creative about generating ancillary revenue from bag fees to IFE shopping by John Guise
T
housands of airline-branded credit cards are swiped at stores every day. Most people use their cards to build extra miles. They generate points that people can put towards a major purchase or their next family vacation. However, for the airlines, those miles have become a lifeline for additional revenue. As the major U.S. airlines have restructured over the last few years, their frequent flier programs have given them critical access to cash from the banks affiliated with those programs. In return for a prepayment of miles, the airlines received the money they needed to restructure. And the airlines have gone into other forms of ancillary revenue. Ancillary revenue covers four key areas: frequent flier programs, a la carte fees, commissioned based revenue and advertising sold by the airline. According to IdeaWorksCompany, a consultancy works with airlines to build its ancillary revenue services, ancillary revenue reached US$27.1 billion from 53 airlines the company tracked in 2012, up 19.6% year-onyear in its CarTrawler Yearbook of Ancillary Revenue for 2012. “For many airlines the difference between a profit and loss position [is ancillary revenue]. In many cases it became part of the survival,” Jay Sorensen, IdeaWorksCompany’s president said. It is something that legacy carriers seem to be learning. IdeaWorksCompany found that in 2012 the Top 10 Airlines were dominated by traditional networked airlines and not the low-cost carriers (LLCs). United Continental was at the top of the earnings list with $5.35 billion in ancillary revenue followed by Delta Air Lines with $2.58 billion and American Airlines with $1.99 billion. While the global numbers are large they’re small percentage wise at just about 3% of total revenue for traditional airlines compared
Source IdeaWorksCompany
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Ancillary Revenue Report
One of the reasons that traditional airlines are slow at with upwards of 20% for LCCs or close to 40% in the example of Spirit. On a per-passenger basis, IdeaWorksCompany reported that Spirit earned about increasing their ancillary revenue is that it is not something they’re entirely used to. Legacy carriers previously sold $48.73 in ancillary revenue in 2012. According to the IdeaWorksCompany, a typical U.S. airline will generate “bundled” packages where everything from checked baggage approximately 60% of its ancillary revenue from frequent flier programs, to meals were included in the ticket fare. With the rise of followed by bag fees at 25%, onboard retail and a la carte services at 10% low-cost carriers, however, most of the typical services of and travel retail (hotel, rental car and travel insurance programs) around 5%. an airline offered were “unbundled” from the seat. Leaving LCCs derive more of their revenue from ancillary revenues as they try to the low-cost carriers with an extremely low ticket price and keep airfares low and increase earnings through add-ons such as seat assign- forcing the traditional airlines to consider similar practices ments fees, Wi-Fi access and hotel deals. They’re able to do this because they or lose revenue. often run their sales through a single point-of-sale such as a website. That allows them to have more control over what fees they charge. The problem of payment Traditional airlines usually have multiple points of sale including their Some airlines are considering going a more high-tech route and their partners’ websites and on- and offline travel agents, which often than bag fees to generate additional revenue and to pay for makes it difficult to distribute optional extras. However, traditional networked existing services. In June of 2012, John Slosar, the CEO of airlines are starting to become creative in how they increase their individual Cathay Pacific Airways told local media that the airline was share of ancillary revenue. thinking of removing its seat-back entertainment systems in “This last winter and spring we saw the major airlines in Europe jump order to save fuel costs. The proliferation of handheld tablets online in a big way with Air France-KLM, British Airways and Iberia all was making it an option he said. However, Slosar said Cathay introduce check bag initiatives,” said Sorensen, who founded IdeaWorks- would not make a definite decision for the next few years until Company in 1996 after a career with Midwest Express in Milwaukee. The the airline was certain that tablets had become more popular Air France-KLM plan saw passengers on the airline’s Mini fare class pay €15 with airline passengers. Airlines such as Air Asia X have removed all IFE systems (US$19.93) or €30 (US$39.85) for a checked bag depending if they paid the on their long-haul routes. Passengers now need to stream fee online or at the airport. “That’s huge. And we saw Lufthansa react to this by saying ‘we’re going to content onto their own tablet device or rent one of the roll over our domestic routes in Europe onto Germanwings’ and Germanwings limited number of tablets available onboard. But there is another option available. Cathay Pacific and others could is a low-cost carrier that lives and breathes the a la carte mantra.” turn around and monetize seat-back screens with an online shopping platform. Earlier this year IFE System provider Thales signed a 10-year agreement with Canadian payment processor GuestLogix to place GuestLogix’s Transaction Processing Engine in Thales’ TopSeries IFEC systems. This would allow payments for duty free and other a la carte services such as theatre tickets or airport car rentals via Thales’ seat-back screens. The company also has a similar agreement with IFE systems provider Panasonic. The main benefit of having an onboard store available via seat-back entertainment system is that it allows the store to be open for the entire flight. That means passengers are not locked in to buying only when a flight attendant is available to run down the aisle for 20 or 30 minutes during a transatlantic flight. One of the major challenges to making IFE shopping a reality, previous to these marketing partnerships, is the problem of an effective payment processing system, according to GuestLogix’s Vice President of Marketing and Communications Dan Thompson. “For a long time the IFE providers were looking to the airlines to utilize the systems that they had invested in to monetize and the airlines were looking to the IFE providers to help facilitate the monetization,” he said. “Kind of both Bringing the Power of Global Partnerships staring at each other from both sides of the aisle not really having payment and retail experience.” to Work for You. Thompson said that GuestLogix has been able to assist its airline clients because it has global payment processing Learn how at Booth 511 & 513 experience and is therefore able to better meet the needs of its clients from many different geographical regions. “When you look at the payment industry it’s very regionalwww.RMTGlobalPartners.com 770.717.5661 ized. We currently support 38 different countries around the 60 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Ancillary Revenue Report
GuestLogix’s Transaction Processing Engine is helping to airlines to monetize their IFE investments
world,” Thompson added. “It really is difficult to find a payment processor and a payment expert with the same sort of global expertise that we have.” Thompson said that the company has not had a large issue with fraud, losing only 1-2.5% of transactions to fraud post-flight. But GuestLogix’s technology has a number of anti-fraud features to make sure that the airlines receive the revenue that’s coming to them. The company’s systems will check card numbers and validity. It also has a unique feature targeted at passengers’ unique circumstances. “Some people who are traveling – a hotel might have a hold on your card that doesn’t leave you the appropriate amount of space. You might be at the end of a billing cycle and the card ends up being declined. We have an algorithm that ends up reprocessing those cards on specific dates,” Thompson said. “We have seen out of these previous declined cards, we can recuperate about 42-48% of otherwise lost revenue to the airlines through that process. In a non-connected environment this safeguards our customers to ensure they get the maximum revenues that are coming to them.” Its international experience and antifraud features have helped GuestLogix sign agreements with 63 airlines including United
Airlines, KLM Royal Dutch Airlines, Qantas Airways and Cathay Pacific. Its clients serve about 46% of global passenger traffic. It has also moved into the mainland China market by signing multiyear payment processing agreements with China Southern and budget carrier Spring Airlines. The Chinese airlines are a significant victory for GuestLogix as they were able to get their systems to meet the requirements of China UnionPay, the country’s bank card operator and runs China’s major point-ofsale network handling all bank and credit card transactions. The deal had its challenges, Thompson admitted. “We had to sync things very closely with them. It was the first ever offline authorizations that were happening for China UnionPay so they were a little nervous. We got through those hurdles as well,” he said. But those challenges had their rewards. Thompson said that other Chinese airlines including China Eastern and Air China are in need of a similar payment processing system and they’re likely to go to GuestLogix for the service as they are the only payment processor that has met China UnionPay’s requirements so far. China is just the latest in a string of high-points for GuestLogix. The company’s next step will be to support both Thales and
Panasonic at the APEX 2013 where both companies will be showcasing their IFE systems and will be continuing with a number of projects throughout the year. “We are all surprised at the pipeline that is in front of us since making these announcements. And now it’s all about supporting self-service retailing. In the next 12 months it will be a transformative addition to the industry as a whole,” said Thompson.
End-to-end buy-on-board For those airlines that want to keep their costs low and offer buy on-board options, a new model has appeared. LSG Sky Chefs and international onboard retailer Retail in Motion [RiM] signed an agreement in February this year to partner in the onboard retail sector. As part of the deal, RiM will become the exclusive buy-on board (BoB) provider for LSG Sky Chefs in Europe and a preferred provider globally. RiM will also get access to LSG Sky Chef ’s global network, which will help it to serve any client worldwide. LSG Sky Chefs is a leader in the airline catering business while RiM is a market innovator in the provision of buy-on board services to low cost and flagship carriers across the world and is known as a major buy-on board provider to Ryanair. www.pax-intl.com | PAX INTERNATIONAL | 61
Ancillary Revenue Report
Retail in Motion and LSG Sky Chefs are offering an end-to-end buy-on-board
The companies had been co-operating for about two years before the joint venture Andrea Fiore, Director of Business Development and Strategy for Retail in Motion told Pax International. “LSG Sky Chefs wanted to focus on buy on board and they wanted to link up with a retail expert with a technology platform that would help to increase revenues and reduce costs for clients. With all its kitchens and catering services, LSG Sky Chefs changed the game for RiM. It opened up global clients for RiM that hadn’t happened before,” he said. For LSG Sky Chefs, it was RiM’s retail experience and IT platform that made a partnership attractive according to Stefan Patermann, LSG Sky Chef ’s Vice President of Business Development and Strategy for Europe. “[RiM’s IT] solution is able to work in an offline environment, collect cash, collect credit card data process it in a secure environment and in the end turn it into revenue for the airline and for the retail provider,” he said. The deal allows the companies to offer a complete on board service package that includes product development, supply chain and logistics, retail, reporting, enterprise resource planning and IT management solutions through in RiM’s proprietary Vector in Flight platform. The joint venture has already signed its first client with Germanwings. The deal took
effect July 1. Before the joint venture, the partners had worked together with Thompson Airlines of the UK and Thello Trains in France. Over the next year, RiM and LSG Sky Chefs will focus on recruiting more LCCs as clients, and bringing more LSG Sky Chefs European clients into the joint venture with BoB retail programs. The airlines will also be able to take advantage of RIM’s exclusive food distribution deals with brands such as Lavazza coffee, Lindt chocolates and Heineken beer as well as fresh food from LSG Sky Chefs’ more than 200 airport-based facilities. The joint venture will target both low cost and traditional legacy airlines. For those airlines that do not have a buy-on board program in place, the companies will help the airline to create a program. That is where LSG Sky Chefs’ more than 70 years of expertise will play a big role. “We already understand what [image] they present and how they get in touch with the customer. That’s also a huge benefit,” said Josefine Corsten, LSG Sky Chefs’ Senior Vice President of Corporate Communications. Fiore said that outside of the partnership
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RiM is also working to develop a new exclusive coffee concept with Lavazza coffee for its clients as well as promote its Media inMotion Inflight Entertainment System. The IFE will provide RIM’s airline and train clients with a operating platform for a range of media content (movies, TV programs, newspapers and publications) at a cost-effective price. The company has also developed a preorder application which has already received some interest from some of its clients. The application would allow passengers to preorder exclusive food of their choice, up to a certain point prior to their flights. Fiore said it is something that would create value for passengers during a journey while also helping airlines control inventory. “Thirty minutes within the flight passengers will be given their food selection guaranteed without having to wait or worrying about availability,” she said.
Consultant’s Corner
Specialty
niches
A
t the end of a career that may span decades, it would be easy and certainly understandable, for people who have spent years in the offices of some of the world’s largest airlines to want to leave the mercurial industry for less stressful days and time to pursue interests and enjoyment. It would mean a personal gain for them, but a loss to the industry they grew to love. Because accompanying them to retirement is years of experience and knowledge. So it is to the airline industry’s benefit that a few opt to market their expertise and work their long cultivated contacts as part of a second career in consulting. Three examples of people who made that decision will be seen in the aisles and the stands of the IFSA/APEX Expo in Anaheim. Each of the consultants PAX International spoke with for this story has found a segment of airline operations as their respective specialties. Whether it is cabin service, thorny and time-consuming operational issues, or the complex task of managing staff and tracking customer preferences, they have found a niche for their knowledge.
‘It’s a challenge that excites me…’
When Edward Couto left Varig Brazilian Airlines, after almost 30 years, he said he had no special plans other than to possibly spend his days enjoying the Ipanema sunshine of a storied neighborhood in southern Rio de Janeiro. A career that started as a flight attendant for Varig ended with 10 years as the airline’s inflight service product director. “Varig had been a tremendous school for me,” said Couto. During his time, the airline was among the first to bring the MD-11 and 777 into service, and was a pioneer of audio
Three former airline executives have each parlayed their respective specialties into second careers as consultants to airlines and businesses by Rick Lundstrom
Edward Couto
and video on demand. Onboard, passengers enjoyed fois gras and caviar and “all those things that made the glamour of the airline business in the ‘60s and early 70s,” Couto said. However, shortly after leaving the airline, Couto heard from Joe Carreira, CEO of Access Inflight Media, and his plans for retirement were put on hold. Carreira, a wellknown figure in the inflight entertainment industry, was looking to expand his company, and asked Couto if he would be interested in being director of the Latin American office of Access Inflight. After a stint at the job, Couto himself formed Rio based consultancy called Inflight Solutions. “The Brazilian market was starting to grow and the Latin American market was starting to grow and airlines were crazy to better understand what they could do to
create a differentiation and add value to their operations,” said Couto. Since then, Inflight Solutions has grown to a small staff of specialized consultants, and Couto himself spends approximately a third of the month traveling to clients in Europe, Africa and Latin America. He has helped a European airline design a new business class service from the ground up, worked with business jet providers in Africa and is now helping airlines source inflight entertainment content for the upcoming Olympic Games and World Cup Football events set for Brazil. He is fortunate to have a home in a country on the move. Airlines from the United States and Europe are starting to move into markets outside the Rio/Sao Paulo metropolis. All of Latin America is opening up to travelers. As a Brazilian, Couto is keen to the country’s tastes, and its growing affluent population that is proud of its language, sophisticated in its taste, but seeking an inflight product that is contemporary and food and beverage service that is simple and light. What Couto said he enjoys about his new role, is the freedom he has to think outside the restrictions of day-to-day airline work. “When you are an outsider, you have no limits,” he said. “You can propose everything and the fascinating thing is to convince people with your ideas that you and the airline can build something innovative and creative and new for the market.”
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Consultant’s Corner ‘I miss it all the time. That’s why I’m still in it…’
After seven years as a consultant Gary Franson says he is still learning the best way to market his Twin Cities business, which draws from experience and contacts that he has carefully compiled from 25 years with Northwest Airlines, with 10 years in business and finance and the final 15 in food service. Franson left Northwest Airlines in the fall of 2005, with plans to begin a job search after the first of the year. But like others, he did not find a job as a consultant -- the job found him. “I got a call from an acquaintance I had done business with in the airline catering world, and he said ‘I’ve got a 90-day special project I need some help with, and I don’t want to hire someone special,” Franson said. Non-disclosure agreements often accompany consulting contracts. However one two-year job that Franson talked openly about was his work setting up the food service program for Virgin America in San Francisco. The airline was still in formation stages when he began working with staff and the airline caterer LSG Sky Chefs to form the cabin service product and an innovative buy-on-board program that allows passengers to order meals from the airline’s Red inflight entertainment system.
Building the food service program from the ground up involved acquiring equipment, negotiating contracts and a long list of tasks that must take place before a first flight. “That has been, obviously, very, very, fun,” said Franson. These days, regular work is more behind the scenes. Through word of mouth, Franson said he is often called on for limited periods for “backof-house” projects that involve internal airline structure and operations. He will also work with suppliers to the airlines, advising the best way to market products to potential airline customers. Though his time is limited on any project, Franson said he’s happy to be able to have the chance to renew his relationships with old acquaintances, and see the enthusiasm of some of the newest employees who will be writing the next chapter in the airline industry. “It is the people you miss, and you miss the day-to-day excitement of working for an airline,” he said. “Every day is different and every day there is a new challenge.” Gary Franson
“People want to tell you about their business…” As the outgoing Chairperson of the International Flight Services Association (IFSA) Vicky Stennes will be making her final visit in an official capacity at Anaheim. But since her departure from JetBlue Airways late last year, she’s hardly been still. As a consultant for the Mulberry Group she has traveled to companies large and small for project work, much it on a mission to help them connect with their customers. These days, that customer relationship is being tracked and plotting in many ways, much of it involving complex and powerful technology. But she has not forgotten the importance of one-on-one customer service that she has learned through 30 years at Delta Air Lines, and nine years as Vice President of Inflight Experience at JetBlue Airways. Stennes is also returning to Atlanta where she finished out her career at Delta where she was most recently Managing Director if Inflight Customer Service. Her years working with flight attendants, and, by extension their passengers has taught her the importance of using all the tools available to listen to “the voice of the customer.” These days, Stennes may be as fascinated by the ability of auto glass company Safelite, to build customer service by harnessing its employees as she is by the European heating company that brought in paramedics to advise service employees how best to comfort women home alone during a loss of heating. Her project work has included advising company like Amway in Latin America, Johnson & Johnson and Aero Miles, which produces the credit card for Air Canada. Much of her consulting work involved collaboration with 64 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Consultant’s Corner
Vicky Stennes
AWARD WINNING WINE in 2013
the latest customer tracking tools. While Stennes said she is fascinated and impressed with technology, she is quick to point out that a company with only technological expertise will not, on its own, create satisfied customers. “It has to be coupled with having the right organization and culture to deliver that experience,” she added. Stennes is well aware her airline background and is sensitive to client perceptions that the experience may not translate outside the aviation world. But here airline experience has shown her that a company can achieve effective customer service with front line employees that seldom punch a traditional office clock. That experience, she says is helpful for other customer-oriented companies. She is still impressed with the model of Southwest Airlines and JetBlue’s ability to use data analytics to track customer satisfaction. “The fuel still runs thick in my veins,” she said. Editor’s Note: The final statement by Vicky Stennes was proven quite true. As this story was going to press she informed us of her new job at Silver Airways, a Fort Lauderdale Florida –based carrier that operates 200 daily flights to cities in the United States and the Bahamas. www.pax-intl.com | PAX INTERNATIONAL | 65
what’s hot!
WHAT’S
HOT! New twists on old favorites
Company Name: GoPicnic Company Location: Chicago, Illinois Description: GoPicnic is pleased to introduce Sheffa Snack Mixes. Each mix features a unique blend of spiced or sweetened nuts and seeds. From seasoned and crispy chickpea noodles mixed with roasted corn, to coconut-covered almonds with cranberries and pineapple, the trail mixes are available in four delectable varieties: Zesty, Tasty, Sweet and Spicy. Nutritious and delicious, Sheffa Snack Mixes are also gluten-free and vegan. Visit GoPicnic at IFSA: Booth #613, 615
Southern Italian inspiration
Nut-free trail mix
Company Name: GoPicnic Company Location: Chicago, Illinois Description: GoPicnic is pleased to introduce Mountain Mambo No Nuts Seed and Fruit Mix by Enjoy Life. This crunchy trail mix includes sunflower seeds, pumpkin seeds, cranberries, raisins and apples and is made in a dedicated peanut and tree nut-free facility -making it 100% safe for inflight snacking. The sweet and salty crunchy mix is available in a re-sealable pouch as well as a single serve pack. Enjoy Life is a company dedicated to making food everyone can enjoy and eat freely. Visit GoPicnic at IFSA: Booth #613, 615
Company Name: SkySupply Company Location: Munich, Germany Description: Skysupply has recently launched its own in-house cosmetic brand. The new Sergio Collini range draws inspiration from the fresh, invigorating breeze and breathtaking ocean views of the Calabrian coast to the famous citrus groves of Southern Italy. Formulated to refresh and hydrate the skin, Sergio Collini’s distinctive signature keynote comes from the zesty and citrus bergamot scent giving the product its fresh and slightly spicy character. Sergio Collini products are designed to have a unisex appeal and to awaken the senses. The new amenity range includes: Refreshing Facial Mist, Moisturising Lip Balm and Recharging Moisturizer. Visit Sky Supply at IFSA: Booth #315P, 317P
Comfortable blend
Company Name: John Horsfall & Sons Ltd. Company Location: Halifax, United Kingdom Description: John Horsfall & Sons are now offering a brand new comfortable collection, featuring an innovative bamboo charcoal blend filling. The material blend regulates body temperature and absorbs moisture while maintaining freshness through antibacterial/antifungal properties. It also absorbs odors and chemicals from cabin air. The range includes a mattress pad, duvet and pillow with a 50% bamboo charcoal/50% polyester blend filling. John Horsfall & Sons has been manufacturing and supplying comfort based travel textiles to the travel industry since 1863. Visit John Horsfall & Sons at IFSA: Booth #330P
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Under the Patronage of H.H. Sheikh Mansour Bin Zayed Al Nahyan, Deputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control Authority
24-26 November 2013, ADNEC Abu Dhabi, UAE ITCA Abu Dhabi, the region’s only event dedicated to the world of travel catering!
Promote your products to over 12,000 travel catering and F&B buyers at ITCA Abu Dhabi 2013. In partnership with SIAL Middle East, the International Travel Catering Association is bringing you a specialist trade show, conference and networking forum to Abu Dhabi. The event is sponsored by Etihad Airways, the national airline of the United Arab Emirates and in partnership with the Abu Dhabi Food Control Authority.
Find out how to book your stand at www.itcaabudhabi.com Presented by
Main Event Sponsor
Co-located with
Strategic Partner
what’s hot! Lobster made simple
Company Name: Clearwater Seafood Company Location: Bedford, Nova Scotia Description of Product: Clearwater Seafood’s Raw Lobster Meat line-up delivers the same quality and taste as live lobster while having the versatility of being prepared using a wide range of temperature and cooking methods. From the seas to the skies, users can also benefit from frozen storage of the products and rely on year-round availability for guaranteed supply throughout the seasons.
Hot contents
Company Name: Smart Lid Systems Company Location: Sydney, Australia Description: Smart Lid Systems has introduced its heat sensitive colour changing disposable beverage lids that turn bright red with heat and change back to a dark colour as a beverage cools. A visual indicator that a drink may be hot (or above 48C) has been designed and patented by the Australian firm. Smart Lid Systems is a multi-award winning foodservice packaging company specializing in heat sensitive technology for disposable containers and serving several high-profile outlets.
Nature-inspired
Company Name: SkySupply Company Location: Munich, Germany Description: Laurent Petit, the new in-house cosmetic brand from Sky Supply offers luxurious skincare with a crisp, natureinspired scent of green tea to provide gentle and refreshing results. Combined with a classic and simple design, the packaging makes it easy and comfortable to transport. Amenity range includes: Refreshing Facial Mist (30 ml), Moisturising Lip Balm (4.5 gr) and Recharging Moisturiser (10 ml). Visit Sky Supply at IFSA: Booth #315P, 317P
A clean combination
Refreshingly new
Company Name: WESSCO International Company Location: Los Angeles, California Description: In collaboration with US Airways, WESSCO International has designed a new amenity kit for those traveling in Envoy, the airline’s international business class. The airline has also teamed up with red flower®, a New York-based, eco-friendly beauty and lifestyle brand which offers delicately scented botanical products. Filled with a variety of sourced comfort products including socks, eyeshades, earplugs, tissues, a pen, toothbrush, toothpaste and mouthwash, the soft classic jute-lined bag has been designed to ensure customers arrive at their destination feeling relaxed and refreshed. Visit WESSCO International at IFSA: Booth #427P, 429P 68 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Company Name: Mills Textiles Company Location: Oswestry, Shropshire, UK Description: Hot and cold towels, impregnated with DuoMax, are the latest innovation from Mills Textiles. These alcohol and chlorine-free towels will effectively kill 99.9999% of bacteria, fungi, viruses and spores. They also won’t dry out and are safe for all passengers to use. Mills Textiles has been supplying quality passenger service products for more than 25 years and has been active in the travel sector since 1985. Visit Mills Textiles at APEX: Booth #624
what’s hot! Bite-sized mini pies
Company Name: The Eli’s Cheesecake Company Company Location: Chicago, Illinois Description: The Eli Cheesecake Company is introducing new miniature pies to its high quality dessert line-up. The new pies are made with the finest ingredients and luscious homemade fillings including: Michigan apples, tart Michigan cherries, toasted pecans, and sweet blueberries and strawberries. The bite-sized mini pies are baked in allbutter shortbread cookie crusts and sprinkled with coarse sugar. Visit Eli’s Cheesecake Company at IFSA: Booth #516P
Minibite’s new American range
Company Name: Minibite by Hoppe Company Location: Tilburg, The Netherlands Description: At IFSA this year, Minibite will be launching four new cookies - all of which are 100% made in the U.S.A. The all-new “American range” consists of three 100 calorie soft baked cookies (0.8oz): choc chunk, double choc and oatmeal raisin, plus a 1 oz portion of the crispy choc chip minicookies. Minibite cookies are kosher and completely free of nuts, cholesterol and trans fats as well. Visit Minibite at IFSA: Booth #122
Seeing double
Company Name: Bunzl Distribution Company Location: Anaheim, California Description: Bunzl is pleased to introduce DublView ToGo Deli Bags. Featuring anti-fog film to provide clear visibility under hot or cold application, these deli bags promote a fresh homemade appearance and are also heat sealable, resulting in a extended product shelflife. The DublView ToGo Deli bags are also available with customized print options. Visit Bunzl Distribution at IFSA: Booth #421P, 520P
4th Floor,Tiandu Business Building No.146 of West Gongqingtuan Road, Zhangdian,Zibo,Shandong,China.Post code 255000 Fax: +86 533 6217967 Email: zbrainbow@sino-rainbow.com www.sino-rainbow.com
Tel: +86 533 6217968/6217998
www.pax-intl.com | PAX INTERNATIONAL | 69
what’s hot! Gourmet snacking
Company Name: PARTNERS Crackers Company Location: Kent, Washington Description: PARTNERS, A Tasteful Choice Company, is launching a new gluten-free line of gourmet crackers. Made with cassava flour and a blend of five ancient grains, Free For All Kitchen© will be available in 0.75 ounce individual snack packs in three delicious flavors: Olive Oil & Sea Salt, Olive Oil & Herb, and Roasted Garlic & Rosemary. It’s time to Free Your Taste Buds© and experience what gluten-free snacking can be, delicious for all to enjoy! Visit PARTNERS Crackers at IFSA: Booth #226
Customized experience
Company Name: RMT Global Partners, LLC Company Location: Stone Mountain, Georgia Description: RMT Global Partners delivers the tools needed to create the best experience and inflight presentation for passengers to enjoy. Their unique acrylic stir sticks, which come in a variety of shapes and colors, along with their custom-sized stainless steel cocktail shakers are just a couple of examples that show how RMT Global Partners can develop new products or modify existing ones. Visit RMT Global Partners at IFSA: Booth #511
Mills Textiles Mills Textiles have been supplying travel textiles to the airline, train & cruise sectors for more than 25 years & our associated supply & joint venture relationships in China extend back more than 90 years. Our key products include: Hot & Cold Towels, Tablelinen (Napkins, Tablecloths, Tray mats), Headrest Covers, Pillows & Pillow Covers, Duvets & Duvet Covers, Sleep Items & Blankets. Mills Textiles offer customers flexible supply solutions ranging from factory direct pricing/supply through to full warehousing & distribution worldwide.
Elegant cutlery
Company Name: Global Inflight Products Company Location: Redmond, Washington Description: The elegant stainless steel cutlery collection from Global Inflight Products (G.I.P.) has a sharp design with organic lines. With this new range, a classic dining experience can easily be transformed into a stylish voyage. Global Inflight Products is a leading provider of various inflight products including porcelain, tableware, glasses and much more. Visit Global Flight Products at IFSA: Booth #212P, 214P, 216P
InflightDirect
InflightDirect has been partnering with the world’s leading manufacturing facilities for the past 26 years. These facilities have proven to be the most reliable factories that have supplying the airline industry world-wide with IFE headphones, Amenity Kits, Blankets, Pillows, Pillow covers and other inflight products. InflightDirect represents these factories in order to give our valuable airline customers factory direct pricing. We provide all of the production, communication, logistical and warehousing needs while giving our customer the option of being invoiced by InflightDirect or the factory. This ensures the most competitive pricing in the industry for these high volume items.
70 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
Mills Textiles PO Box 67, Oswestry, Shropshire, SY111WD, UK tel: + 44 (0)1691 656092 sales@millstextiles.com www.millstextiles.com InflightDirect 125 Compton View Drive, Middletown, RI 02842, USA Tel: +1-401-714-4190 Skype: thomas.mockler10 sales@InflightDirect.com www.InflightDirect.com
what’s hot!
A please to squeeze
Company Name: The Hoffman Group, LLC Company Location: Kent, Washington Description: The Hoffman Group is pleased to represent Buddy Fruits. Healthy blends of fruit purees, pure fruit bites (gummies) and apple chips are packaged in kid-friendly squeezable pouches, making these a healthy and convenient snack solution. Buddy Fruits are made with 100% fruit and do not contain additives. They are also available as fruit smoothies and gels. Buddy Fruits is the pioneer of the squeezable pouch in the United States and was created in 2006 by a family in search of simple and healthy snacks. Visit The Hoffman Group LLC, at IFSA: Booth #232P
Sweet treats
Company Name: The Hoffman Group, LLC Company Location: Kent, Washington Description: The Hoffman Group is pleased to represent Brothers International Desserts. For almost 40 years, Brothers has been making delicious and unique ice cream, sorbet and gelato desserts for the foodservice and travel industries. From decadent mini-pies to ice cream sandwiches, Brothers International Desserts delivers first class flavor and presentation. Visit The Hoffman Group LLC, at IFSA: Booth #232
Luxury meets quality
Company Name: FORMIA Airline Supplies Ltd. Company Location: Hong Kong, China Description: FORMIA has collaborated with airline, Garuda Indonesia to bring a new level of luxury and quality to first class passenger travel. FORMIA is pleased to deliver the Loewe cosmetics brand from Spain in a high quality inflight amenity kit. The first class amenity kit features a re-usable case containing a selection of the brand’s cosmetic range, Agua de Loewe, including body balm, moisturizing face fluid and eau de toilette.
www.pax-intl.com | PAX INTERNATIONAL | 71
what’s hot! Sophisticated cookies
Company Name: Dancing Deer Company Location: Boston, Massachusetts Description: Dancing Deer capitalizes on a hot trend with these new Sweet and Savory Shortbread Cookies. Packaged in individual servings, they are available in a variety of flavors including Rosemary and Pink Sea Salt, Espresso Chocolate Chip and Pure Vanilla Bean. Not just for dessert anymore, these sophisticated cookies can also be served with everything from cocktails to coffee to cheese. Conveniently-sized 2-packs work nicely inflight as complimentary snacks, full meal inclusions and buy-on-board snack box components. Visit Dancing Deer at IFSA: Booth #234
Chips and dips get hip
Company Name: Oakfield Farm Solutions Company Location: Grapevine Texas and London, England Description: Oakfield Farms Solutions is please to introduce duos classic dipping combinations served up in fresh new packaging. The new line-up is vailable in three great varieties: Chips & Hummus, Chips & Salsa, and Pretzels & Mustard Dip. Oakfield Farms Solutions provides shelf-stable, multi-component, snack kits for travel in the U.S. and a snack box program that includes packaging design and production, menu sourcing and development, logistics management, and customer support. Visit Oakfield Farm Solutions at IFSA: Booth #341P
72 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2013
MHA 2013 european conference & trade show november 5-7 hotel arts barcelona spain
cruiselines + amenities + gifts + duty free + equipment + supplies + food + beverage + information technology + logistics + transportation services + ship chandlers + caterers + concessionaires + ship operators + marine hotel management + tabletop + barware + textiles + furnishings + uniforms = the power of association
agenda (business attire) Tuesday, November 5th
Wednesday, November 6th
Thursday, November 7th
Registration 9am –5pm
Conference Breakfast 8–10am Keynote Address / Conference Program
Conference Breakfast 8–10am Presentation/Conference Program
Exhibits Open 10am–4pm
Evening Event (offsite venue)
Opening Reception Hotel Arts
Exhibits Open 10am–3pm
Evening Event (offsite venue)
Book your space early – don’t be disappointed!
29th annual marine hotel association conference & trade show april 27-29, 2014 the peabody orlando, florida join us for the marine hospitality industry’s premier event For more information contact MHA headquarters:
(415) 332-1903 | www.mhaweb.org
ASSOCIATION NEWS Viking River Cruises reached the Guinness Book of World Records in March, christening 10 new river “longships”
Barcelona bound The November gathering of the Marine Hotel Association may be in the Mediterranean’s most bustling cruise destination, but many of the clientele may have a distinctly inland approach
D
uring the first six months of this year, the Port of Barcelona handled more than 1 million cruise passengers, recording 352 calls and making it the leading European cruise port and the fourth largest in the world. European cruising is still drawing attention and passengers, but industry watchers are also seeing substantial growth and interest by passengers looking for a slower pace, fewer waves and the chance to set foot in some of the most beautiful cities on the continent.
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That can be done with the help of any of the more than a dozen companies specializing in river cruises. Representatives from those cruise companies will be out in force for the 2013 Marine Hotel Association Europe event November 5-7 at the Hotel Arts in Barcelona. “This segment has emerged in the last few years, and gathered a lot of strength in Europe,” said Caroline Pritchard, Executive Director of the Marine Hotel Association, who was in the midst of planning the event in late summer. Figures from within the industry bear out the interest in river cruises. River cruises in Europe have increased 10% annually in the last five years, reports the Cruise Line International Association, while he cruise industry itself has grown approximately 7% per year, over the same period. Riverboats is a new class of contemporary ship that can accommodate anywhere from 32 to 5,400 passengers. According to CLIA, riverboats accounted for 12 new ships, one refurbishment and 17,774 new beds in 2012. Among the 29 new vessels that will joining the CLIA member fleet between 2013 and 2016, 15 have been classified as riverboat and coastal vessels. Among the big players in European riverboat cruising are Viking River Cruises and Uniworld. Tauk River Cruises, Avalon and AMA Waterways will all be adding tonnage to the fleet over the next few years as well. Another group that promises to be well represented at the MHA Europe event are operators of the 34 ferry lines that ply the waters around the continent. More than merely transportation companies, Pritchard said the lines are more and more concentrating on high-end service and interested in capturing an excursion market. Planners at MHA were still finalizing the keynote addresses and events as PAX International went to press. Pritchard said the MHA has secured management from Uniworld as well as a large hotel operations management company as keynote speakers. The association has also booked Spain’s National Maritime Museum for the November 6 gala dinner. A cocktail gathering at one of the city’s private homes designed by famed Catalan architect Antnoi Gaudí is also on the schedule. The Association was also finalizing the last of what will be approximately 120 stands for the event, which was last held in Barcelona in 2010.
You
MQ
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What a wonderful world! Our mission is to be present when and where you need us; our passion is for culinary excellence that knows no borders. From China to Lithuania, from Angola to Russia – our global reach is backed by local insights and expertise. With innovative meal concepts and a reliable service, we’ll help express your brand’s vision – and make your customers’ day better. What a wonderful world indeed.
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