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SEPTEMBER 2015

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VOL.20, NO. 6

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www.pax.intl.com

Q and A with MHA President Ozer Balli

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

APEX/IFSA PORTLAND Regional Report – Turkey Turkish Airlines spreads its wings Turkish Technic’s new capabilities Do & Co’s chefs and services

INNOVATIONS IN CATERING p.

32

52

AMENITY KITS p. FOR KIDS

56

ANCILLARY REVENUE p.


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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

E D I T O R I A L S TA F F Rick Lundstrom, Editor-in-Chief

BILLIONS AT STAKE

J

ust as we were closing this issue, and I was contemplating what to write about for this column, I had the good fortune of spotting the latest report from the U.K. consulting firm MarketsAndMarkets that turned its attention to the fast-moving and ever-changing landscape of inflight entertainment and connectivity. In a report released in early September, the company forecasted the market for IFEC. This year, the report projected that spending in the sector would top out at approximately US$2.85 billion, and over the next five years would increase at a compound annual growth rate of 15.23% with spending climbing to US$5.8 billion by 2020. MarketsAndMarkets backed up its claims in an extensive report available for purchase. The 155-page report has 78 tables and 65 figure spreads as it plots the market for all the companies that will be attending this year’s APEX Expo in Portland. Like most of the coverage we and other media offer, MarketsAndMarkets breaks down the industry in segments that include content, connectivity and hardware. The latter portion still occupies the largest share of the spending now and during the forecast period. “A strong focus on innovation is being observed in the inflight entertainment and connectivity market,” said a release on the report. “The rich pipeline of innovative products in the inflight and connectivity

market opens up an array of opportunities.” The major players are particularly focused on making their products small and efficient, said the report. But, in addition, we found in our discussions with the major players that you can see in our IFE report, airlines are asking for more than technology. They are looking for answers and solutions to improve the passenger experience. IFE hardware providers as a result, compete not only with each other, but also with a consumer electronic marketplace outside the cabin. A passenger steps aboard an aircraft and they expect an efficient and nimble experience every step of the way in their journey. Geographically, MarketsAndMarkets found that North America is still the largest IFEC market, but Asia-Pacific will probably have a higher compounded annual growth rate. The company found that despite the healthy market demand, IFEC spending is also being hampered by high installation costs and challenges in content management and the cost of upgrading products. All these issues and others will be hashed out at the APEX/IFSA Expo in Portland. Given the ups and downs the food service and IFEC markets have gone through over the past 20 or so years, these appear to be good problems to have.

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 Melissa Silva, Editor Tel: (1 905) 821-3344 x21 E-mail: melissa@pax-intl.com Contributors: Mary Jane Pittilla

A R T D E PA R T M E N T Sarit Scheer E-mail: sarit.scheer@gmail.com

ADVERTISING OFFICES Kevin Greene, Advertising Sales Executive Tel: (1 905) 821-3344 x31 E-mail: kevin@pax-intl.com PAX International is published eight times a year (January/February, March/April, May, June/July, 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 2015, Vol. 20, No. 6. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

ISSN 1206-5714 Key title: Pax international

Rick Lundstrom Editor-in-Chief, PAX International

www.pax-intl.com  |  PAX INTERNATIONAL  |  3


SEPTEMBER 2015

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VOL. 20, NO. 6

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Contents REGIONAL REPORT: TURKEY 20 MAKING CONNECTIONS

Using its historic location as a crossroads to many cultures, Turkish Airlines is building a global network with new construction and bold plans that are now taking shape

IFE AND CONNECTIVITY

56 IN THE REVENUE STREAM

The inflight sales portion of an airline’s ancillary revenue may be small, but carriers give the segment its share of scrutiny and devote human and technological resources to its success

26 HABOM MAKES ITS MARK

61 IFE AND GUIDANCE

29 PARTNERS IN THE SKY

69 UP FOR RENT

Turkish Technic’s massive new facility holds the promise of product development, third-party maintenance and a sound future for the flag carrier’s repair needs Do & Co and Turkish Airlines have created an awardwinning cooperation with one party supplying the expertise and the other supplying the diners

INFLIGHT CATERING INNOVATIONS 32 INNOVATION À LA CARTE

With travelers always looking for something new and airlines eager to please, caterers are exploring opportunities for bringing innovative offerings onboard

FOOD REPORT

36 INFUSED WITH FLAVOR

Producers of condiments and dressings are using their skills and ingenuity to create ever more adventurous products for the airline foodservice industry

40 SWEET AND WHOLESOME

Quality, innovation and convenience are the watchwords for suppliers of desserts and sweets, as they respond to increasingly tough airline demands

IFE hardware providers have spent the summer adding customers, acquiring companies and honing the capabilities of their products for airlines that seek not only hardware, but also solutions to back it up With passengers looking for more entertainment choices onboard, rentable portable IFE tablets are meeting the demand, while simultaneously providing airlines with an opportunity to earn ancillary revenue

COMPANY PROFILES

66 SETTING THE STANDARD

Having served the onboard services industry for the last 20 years, Global Inflight Products has set a high standard for providing innovative, full-service and tailored solutions for airlines

70 GUEST COLUMN

QSAI’s special meals e-Audit from Medina Quality reflects the changing face of global travel

72 POSITIONING THE VECTOR

Decades of experience have gone into HAECO Cabin Solutions’ new economy class seat, which aims to maximize the passenger experience and meet the stringent demands of airline clients

DEPARTMENTS

BEVERAGE REPORT

44 POPULAR FOR POURING

3

EDITOR’S NOTE

10

NEWS

16

PEOPLE NEWS

73

WHAT’S HOT

ON THE COVER:

78

ASSOCIATION NEWS

Photo courtesy of Turkish Airlines

78

CALENDAR

With the bar again open and complimentary on international flights, airlines in the U.S. are searching the world of mainstream and craft beers to find the right flavor combinations for trolleys

AMENITIES

52 HAPPY KIDS, HAPPY FLIGHT

Although adults make up a larger percentage of travelers, children represent a target group that needs just as much amenity attention — if not more — to ensure a pleasant flight for all onboard

6  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


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expect more ... great service starts with great products.

AMKO

www.amkointl.com


NEWS CATERING NEWS

Flying Food Servair SEA wins third award EVA Air has awarded Flying Food Servair SEA the Gold First Place award for Long Haul Caterers for 2014. This is Flying Food Servair SEA’s third customer award in 2015. In addition to the Gold Award from EVA Air, the unit was named Best Caterer Long Haul in 2014 by ANA and Best Performance of 2014 (USA) by Asiana Airlines. “Our SEA team has earned this coveted award by providing consistently outstanding service and products for daily flights between SEA and TPE,” said SEA General Manager David Whyte in the August announcement. “EVA has confirmed our commitment to industry leadership by presenting us with Gold Long Haul Catering awards in 2011, 2012 and 2014, plus its Silver Long Haul Catering Award in 2010,” added Nicolas Rondeau, Flying Food Group Executive Vice President of Airline Sales. EVA has been a Flying Food Servair SEA customer since 2002. EVA Air has been a customer of Flying Food Servair since 2002

United now offering Cowshed Spa amenities United Airlines and Cowshed Spa, the premium spa and lifestyle brand of London-based Soho House & Co., are bringing travelers contemporary new amenities onboard aircraft and at more than a dozen United Club airport lounges. Beginning August 1, United began offering Soho House’s Cowshed skin-care products onboard in newly redesigned amenity kits for premium-cabin customers on intercontinental flights. WESSCO International helped develop the new bags for United and Cowshed Spa. Natural products from Cowshed Spa now on United

10  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

LSG SKY CHEFS EXPANDS BUSINESS WITH AIR NEW ZEALAND LSG Sky Chefs has extended and expanded its business with Air New Zealand on existing contracts for Los Angeles, San Francisco, Vancouver, London-Heathrow, Hong Kong and Shanghai for another five years. LSG Sky Chefs has also been awarded new business with Air New Zealand for its customer service center in Buenos Aires and its joint venture operation in Tokyo-Narita, Cosmo Enterprise Co., Ltd. that was established as a partnership with Japan Airport Terminal Co., Ltd. (JATCO). “The business with LSG Sky Chefs is based on mutual trust and success gained over the past two decades,” comments Christopher Luxon, CEO of Air New Zealand in the August announcement. “LSG Sky Chefs has grown with Air New Zealand to become our preferred catering partner serving us at the majority of our long-haul destinations around the globe.” “Our growth opportunities in Japan are enhanced as a result of our partnership with LSG Sky Chefs,” says Masao Saida, President of Cosmo Catering. “The decision by Air New Zealand to move to Cosmo in Tokyo-Narita demonstrates how successful such a strategic partnership can be.”

Cowshed’s products are made in England from organic, wildcrafted and fairly traded plant extracts and essential oils. United passengers will enjoy formulations inspired by the scents of an English country garden, with playful names designed to lift spirits and relax travelers. “Soho House’s Cowshed skin-care products — which received very positive feedback from customers and flight attendants — will be a fresh addition to the products and services we offer Premium Cabin customers on United Airlines,” said Tom O’Toole, United’s senior vice president and chief marketing officer. “This is another step in enhancing our customers’ experience in flight and on the ground.”  The new amenity kits are available on long-haul international flights to and from the United States. The premium, earth-tone kits contain Cowshed’s moisturizing hand cream, Lippy Cow Natural Lip Balm and Chamomile Refreshing Towelettes. United Global First kits will also offer Cowshed’s Quinoa Hydrating Daily Moisturizer and Jasmine Toning Eye Balm. The kits contain a variety of other items, such as socks and an eye mask — both with signature designs — tissue, ear plugs, a toothbrush, toothpaste and dental floss. Premium-cabin lavatories on dozens of aircraft in United’s international fleet are offering Cowshed Chamomile Refreshing Toner and Lavender Gentle Cleanser.


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NEWS COMPANY NEWS

Flightweight’s secure galley carts gain EASA certification Flightweight’s new range of secure, lightweight aviation galley carts has been certified airworthy and fit to fly by European Aviation Safety Agency (EASA) following extensive testing. As of July, the U.K. company’s SmartCart now has full airworthiness certification to the following standards: ETSO C175, EASA CS25 amendment 15, Airbus Technical Specification 2520M1FO10200, Airbus directive ABD0031 and FAA Advisory Circular AC20-162. SmartCart comes with the AirGuard 2 system to improve security and reduce instances of theft. Five-digit codes are used to create clone-proof seals every time a cart is accessed with a personal proximity card, which can identify more than 25,000 individual cabin crew and service staff. The system latches the cart from multiple points, meaning it is secure and helps to reduce instances of theft and tampering. AirGuard 2 also enables users to trace access via electronic key cards so they can run off reports and see who accessed the cart, and when. Data is transmitted through cloud technology. The modular, ergonomic construction around a central aluminium frame means panels can be repaired and replaced with ease and at a low cost, according to the firm. Single and double standard size Atlas carts are available, with

FLYFIT PRODUCTS NOW ON BRITISH AIRWAYS FlyFit ambient gluten-free yogurts are now being served on British Airways, and the Dutch company’s product will also be part the menu for service men and women in the U.K. Royal Air Force by the end of this year. The yogurt now on British Airways has no preservatives and a nine-month ambient shelf life. It is on all the airline’s routes flying from Africa to Europe and expanding currently to other regions worldwide. It is available in raspberry, peach passion fruit, cherry, strawberry and natural flavors. FlyFit yoghurt is being served onboard carriers including, Virgin Atlantic, Garuda Indonesia, EVA Air, and Singapore Airlines and also carried by many other airlines as part of their crew meal.

Passengers can find Flyfit yogurts on BA flights within Europe

12  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

individual panels manufactured from lightweight, heat-resistant FibriRock. The FibriRock bio-sourced panels enable the SmartCart to be the lightest 50 kilogram-rated galley cart to pass the 21G certification. SmartCart is 100% recyclable (including electronic equipment through the Web Enabled Enquiry/WEE system), helping to reduce wastage and meet CSR targets. The cart also makes a significant contribution to carbon offset calculations thanks to its lightweight design, Flightweight said.

The SmartCart security system on the Flightweight trolley

A COOL EXPANSION FOR TEXAS-BASED MEAL BOX SUPPLIER Oakfield Farms Solutions has launched chilled breakfast meal boxes in the United States. Developed with Delta Air Lines, the international pre-arrival meal boxes improve galley packing and enhance the passenger experience with a more efficient, quieter service. The menus feature recognizable brands like Yoplait™ Greek yogurt, coupled with other traditional breakfast items, such as bagels, croissants, and cheese, which are changed seasonally. While Oakfield Farms’ sister division in Europe has been supplying airlines with chilled meal boxes for several years, this launch is the company’s first fresh meal initiative in the U.S.

Delta’s new snack selection for international pre-arrival


Better quiet. Better sound.

A better experience in first class.

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1-888-757-9985 Bose.com


NEWS COMPANY NEWS

Monty’s marks new selection with packaging and website revamp Monty’s Bakehouse UK Ltd unveiled its refreshed portfolio of products, packaging, website and company statement to reflect its new visual identity, with the tagline “Travel with Taste.” The brand refresh coincides with the launch of its Abu Dhabi bakery, and the extended reach of the company brand into Asia and North America. Along with company’s logo and graphics, new color palettes have been introduced to communicate the full depth and breadth of their range. “It was important that the refreshed brand identity reflected the story of Monty’s Bakehouse while being able to represent the future of the brand, showcasing its core attributes of quality, innovation and service which have always been at the heart of the business,” said a late-August release from Monty’s. “This will be applied to all communications materials and websites from September including www.montysbakehouse.co.uk.”

Monty’s picture

Some of the products included in the refresh at Monty’s Bakehouse

PRIESTMANGOODE REFRESHES CABIN DESIGN FOR SWISS INTERNATIONAL Design consultancy PriestmanGoode has developed new aircraft cabin interiors for SWISS International Air Lines. The designs, which will be implemented on the carrier’s fleet of 777-300ER aircraft, include First Class, Business Class, monuments, galleys, entrances as well as consulting on trim and finish in Economy Class. The color palette throughout the cabin has been updated to richer, more sophisticated tones, aligning the wide body aircraft with the rest of the fleet. The First Class seat has a two-meter fully flat bed; a color and materials palette of warm browns, greys and accents of European oak wood; three privacy options — fully open, semi open or fully enclosed; personal wardrobes, the doors of which can be pulled out to create a partition, offering passengers complete privacy; a 50%-plus increase in personal storage compared with the previous seat; and a 32-inch monitor. The First Class space also incorporates a perforated wood panel and bespoke reading lamp carrying the design language from the SWISS airport lounge onto the aircraft. Also featured is a Corian cocktail table surface with integrated lighting and a table made in a solid wood veneer. The Business Class cabin features seats developed from the airline’s previous Business Class seat, which was designed specially for SWISS. The colors and materials palette has been updated to tie in with the First Class cabin and offer a consistent design language throughout the aircraft. Key features such as headphone hangers and straps for storing tablets/magazines have been added to create a comfortable and practical environment. Personal stowage has also increased. The trim and finish has also been updated in Economy Class. SWISS is one of the only airlines in the world to feature a light-colored 14  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

seat in this class. The entrance to the aircraft features an illuminated welcome panel, and the illuminated world map in a wood finish mirrors to match that in the reception of the SWISS lounges at Zurich Airport. The front bulkhead in both First and Business Class features a Matterhorn print, referencing Switzerland’s famous mountainscape. “We took inspiration from Switzerland’s design and craft heritage, as well as SWISS’s own brand identity, including the airline’s headquarters and flagship lounges in Zurich,” said Nigel Goode, Co-Founding Director of PriestmanGoode. “The resulting cabins are luxurious, elegant and timeless with a lightness of touch, precise craftsmanship and attention to detail that embody the SWISS brand.” First Class on SWISS International’s 777-300


PEOPLE NEWS

InnoTrans 2016 20 – 23 SEPTEMBER • BERLIN

International Trade Fair for Transport Technology Innovative Components • Vehicles • Systems

innotrans.com

Forbes new CEO of Alpha LSG

Alpha LSG appointed Alex Forbes as Chief Executive Officer in mid July. He replaces Axel Bilstein who has left the business for personal reasons to return to Germany where he will take up a new position within LSG Sky Chefs. Forbes joined Alpha LSG when the joint U.K. venture was launched in 2012 and has been the Chief Operating Officer since July 2013. He has spearheaded the company’s regional operation and played a key role alongside Bilstein in the launch of the joint venture, including restructuring and integration of the business and facilities. Alpha LSG has also announced Ian Uren’s appointment as Chief Financial Officer. Uren, who will oversee finance, legal and information technology, was formerly Group Finance Director of Bidvest 3663, one of the largest food suppliers of Alex Forbes Alpha LSG.

ANA adds chefs and executive to Connoisseurs advisory team

ANA, announced in August four acclaimed culinary professionals to The Connoisseurs inflight meal lineup starting in September. The first new member of The Connoisseurs is Executive Chef Kunio Tokuoka of the restaurant Kyoto Kitcho. The Michelin starred restaurant specializes in “kaiseki” style cuisine, serving multiple courses of bite-sized morsels of intricately prepared seasonal delicacies. Tokuoka will produce ANA’s light meal menu to be served in First Class starting in March 2016 on long-haul flights departing Japan for Europe and North America. The second new member is Executive Chef Lionel Beccat of ESqUISSE, a recipient of two stars in the Michelin Guide Tokyo since 2013. The restaurant remains faithful to the techniques and traditions of French cuisine, while incorporating Japanese ingredients. Between December 2015 and February 2016, Beccat will produce Western dishes to be served in First Class on certain routes departing Japan for Europe, North America and Singapore. Albert Tse has served as the Head Chef of Chinese restaurant China Blue since it opened in 2005 in Conrad Tokyo. It is an avant-garde restaurant offering modern Chinese dishes with an innovative flair. The restaurant has been awarded one star by the Michelin Guide. Tse will produce elements of the Chinese meal to be served at the ANA Suite Lounges at Haneda and Narita international airports starting in December 2015. The fourth new member of The Connoisseurs is Andrea Illy, Chairman & CEO of illy caffè S.p.A., an Italian coffee producer. From September 2015, illy will create coffees for first class departing Japan for Europe, North America and Singapore.

Contact Messe Berlin GmbH · Mr. Erik Schaefer Messedamm 22 · 14055 Berlin Germany T +49 30 3038 2034 F +49 30 3038 2190 schaefer@messe-berlin.de

16  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

nternational_InnoTrans2016_TravelCatering_105x297_en2.indd 1

01.09.2015 16:03:28


FORMIA presents Aquascutum amenity kits for Aeromexico Business Class.


PEOPLE NEWS

Kovacs takes sales spot at Watermark

Watermark Products in August welcomed Alex Kovacs as the company’s new Sales Director, based in the Hong Kong office. Having worked for some of the industry’s key suppliers, Kovacs brings more than 15 years’ experience in multi-category product and service delivery. Reporting to the Managing Director, Kovacs will manage existing key accounts and drive new business growth in the EMEA region. Alex Kovacs

APEX picks new CEO Source Globally... Deliver Locally!

For the last 12 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

Jim Horner

Phone: (703) 267-9616 x106 Fax: (703) 267-9615 www.dsi-360.com

18  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

The Airline Passenger Experience Association in September announced the selection of Joe Leader as Chief Executive Officer. As CEO, Leader will work with with senior executives at all of the world’s leading airlines, top industry suppliers, government organizations, major media groups, and related industry leaders to elevate the travel experience for all passengers. “The APEX Board of Directors selected Joe as our association’s CEO because of the depth of his experience, education, and leadership. He has a comprehensive understanding and appreciation of all aspects of passenger experience,” said APEX President Alfy Veretto of Virgin America, in the September 2 announcement. “We are confident Joe will take APEX to the next level of global recognition and influence that will bring transformative, positive change for the air travel industry.” In addition to fostering ancillary revenue opportunities for airlines, Leader will represent the association before industry groups and governments. He will also serve as an industry spokesperson on public policy matters and global strategic alliances.

Horvat joins AMI Inflight as account executive AMI Inflight recently announced that George Horvat has joined its team of account executives. Horvat comes from gategroup where he was responsible for managing the Pourshins/Supplair portfolio for a variety of domestic and international accounts including American Airlines, Avianca/TACA and Norwegian. He was also part of the gategroup-AA/US integration team where he helped oversee the brand merger activities. Before that, he was with Unilever Foodsolutions, where he managed restaurant chain accounts including Brinker, Neiman Marcus Restaurants, Which Wich and Dairy Queen-Texas. He has extensive airline experience from his eight years with American Airlines, where he worked in menu planning, operations and passenger sales.


www.kaelisgroup.com


TURKISH AIRLINES This fall, Turkish Airlines aircraft flew to 277 destinations

MAKING CONNECTIONS

Using its historic location as a crossroads to many cultures, Turkish Airlines is building its global reach with new construction and bold plans that are now taking shape by RICK LUNDSTROM

S

hortly after PAX International visited the offices of Turkish Airlines in late July, the carrier’s first half sales and capacity reports confirmed its rapid growth and clarified its plans for the future. In the first half of this year, Turkish Airlines recorded sales of TRY12.3 billion (US$4.2 billion) with a net profit of TRY1.035 billion (US$360 million) giving the carrier yet another financial period of near double digit growth in sales as well as a 10.1% increase in available seat kilometers while carrying 28.5 million passengers. In terms of world market share, Turkish Airlines takes up approximately 1.8% of the world’s commercial air traffic, placing it between Qantas Airways and Cathay Pacific Airways. But percentages alone are not enough to measure the reach of a carrier like Turkish Airlines. The airline boasts an extensive route network including 277 destinations, and its aircraft, with its distinctive white-and-red livery, land in more countries (110) than any airline in world, while its international destinations (229) also outpace the world’s airlines. Still, the airline’s Deputy Chairman and CEO, Dr. Temel Kotil says Turkish Airlines has not realized its potential. During a late afternoon conversation with PAX International at the airline’s headquarters at the end of July, Dr. Kotil laid out a future with an airline that will, one day operate up to 2,000 daily flights. He also talked about the importance of maintaining and improving the airline’s service-oriented culture and his willingness to free up the company’s financial resources to do it. Though it draws repeated comparisons to the service-oriented airlines in the Middle East and Asia, the CEO has his vision set on other goals. To obtain the lofty cabin service standards, Kotil maintains an open door policy urging employees to contact him directly with problems that need to be solved. Some problems range from arranging oxygen tanks for passengers to scheduling ambulance trips for sick children. “We want Turkish to be special,” he said. “And we want Turkish Airlines to care more about passengers than other airlines care about [them].” Making that personalized approach will be a challenge in the Turkish aviation market that is growing rapidly. By the end of this year, the General Directorate of State Airport Authority in the coun-

20  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

try estimates that the total passenger movement in the country will increase from 123 million to 131 million. Of that amount, 83 million will be international travelers and 48 million will fly domestic routes. The country currently has 55 airports, more than double the number it had as early as 2003. Nearly half the passengers that will be traveling in the country will be on Turkish Airlines aircraft. By the end of the year, the airline estimates that it will carry close to 63 million passengers, making it the world’s seventh largest airline in terms of international passenger numbers. Such ambitions and rapid growth were really not in the airline’s plans when Kotil took the helm of Turkish Airlines 10 years ago. “In 2005 our vision was much smaller than today,” Kotil said. A year after taking the helm, Turkish Airlines became completely privatized and plans began to form that could likely turn the area around Istanbul into the international aviation crossroads with the Dr. Temel Kotil (right) with PAX International Publisher Aijaz Khan


Passion for Aviation

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TURKISH AIRLINES potential to draw travelers from Europe, Asia, and Russia. That can be accomplished in part with the construction of the new airport that began with land clearing in early May. Kotil called the project, 44 kilometers north of Ataturk International Airport, “one of the biggest construction projects in the world right now” with more than 2,000 pieces of equipment working the area for a terminal that will handle up to 90 million passengers per year in the initial phase. The first phase of the airport is expected to finish in 2018, giving the country and its flag carrier air service from a unique geographical position which would draw passengers from Asia onward to Europe and even North America, and compete with Dubai’s mega airport for transit passengers. Plans call for a US$35 billion investment with six runways, and 500 aircraft parking spots with the capacity to handle 150 million passengers per year. From the new hub, Turkish Airlines would be able to make use of narrow body aircraft to develop routes to many of the smaller, but thriving cities in Europe and many points in Africa. With this geographical advantage, Turkish Airlines estimates that it can reach 70% of its international destinations in more than 55 countries using narrow body aircraft.

Selling Service Whether it is narrow body or wide body, or even the A380, which could also be in the airline’s future, Turkish Airlines plans a strong service component, making use of its onboard chefs that have flown on the airline since 2007, a selection of meals made from scratch and plans to develop an Economy Class lounge. Kotil said he sees food service as important part and a relatively small investment for an airline that has a profit margin of 18% as it did last year. Kotil’s push for an economy class lounge is borne of practicality as well as service excellence. He said figures place the cost of catering to passengers in the world’s lounges at approximately US$20. Using that figure as a metric, Kotil said an Economy Class lounge is an expense that is well justified. Add the fact that Turkish Airlines owns 50% of Turkish Do & Co (which handles operations at several of the airline’s lounges) makes it even easier to make the case that the lounges would not be a large financial burden. Inasmuch as the lounge is a justified cost, so too is the airlines meal program that serves fresh juice, meals made from scratch in its Turkish Do & Co kitchens and choices of two entrées in Economy Class and Business Class on flights of more than two hours. “The taste is 10 times different from the processed food, you know,” Kotil said. “We never have frozen food at all. We never heat things up; we cook them so the difference is a good meal and good service that should come from the heart, not the pocket.” The airline is growing its extensive route network constantly. When a new route is selected, Turkish Airlines embarks on a sixmonth evaluation of the market and its potential. Turkish Do & Co develops a menu of specialties from the region. Flights of more than five hours are often back catered from the airline’s hub. Local inflight entertainment is sought out for the routes. Turkish Airlines closely monitors the viewing habits of its passengers. “We measure digital capability by how much they watch.” Kotil said. Turkish Airlines has the 13th largest fleet in the world, and its future aircraft purchase plans clearly reflect what it sees as a route network made up of short- to medium-haul routes. Of the 225 aircraft orders currently out, 206 of them are for A320s or 737s. The airline also plans to purchase 17 wide-body aircraft which are 777s and A330s. The airline also planes to add two more A330-200 cargo aircraft.

22  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

FORMIA amenities continue on Turkish Airlines This past summer, FORMIA announced a further extension to its existing relationship with Turkish Airlines. Having supplied the airline with a variety of inflight amenity kits for several years, the new three-year contract will see FORMIA supply a range of branded kits across the airline’s cabins, including long- and short-haul Business Class, Comfort Class and Economy long-haul flights. The range of amenity kits supplied to Turkish Airlines by FORMIA also includes overnight kits, children bags, and the award-winning Hajj kits specifically developed for pilgrims en route to Mecca. All of the kits have been individually and exclusively designed for Turkish Airlines and feature various new items, consolidating its unique position as a world leading airline. Under the terms of the deal, long-haul Business Class offerings for the first term feature the following two high luxury kits for outbound and inbound flights: from the luxury fashion house Cerruti 1881, a branded bag containing items from the Parisian Institut Karitè renowned Shea cosmetic range; and a multi-purpose bag with an elegant design from British lifestyle Jaguar brand containing a variety of Jaguar branded cosmetics. “Working with FORMIA, makes us proud and excited to further extend our range of passenger onboard facilities and to embark on a number of industry ‘firsts.’ In particular, under the terms of this new agreement, we will become the first airline in the world to offer renowned branded bags to Comfort and Economy Class passengers. It is Turkish Airline’s constant focus on excellence that has been more specifically seen from the accolades of Best Airline in Europe, as voted by passengers in the 2015 Skytrax World Airlines Award for the fifth year running. We are delighted to be supported by FORMIA with their contribution to Turkish Airline’s deserved success,” said M. Akif Konar, Chief Commercial Officer of Turkish Airlines. Future offerings will include new exclusive luxury brands available for the first time onboard airlines. Meanwhile, short-haul Business Class cabins will offer passengers bags from Cerruti 1881 and Furla, both containing Institut Karité Paris cosmetics. Comfort Class and Long-haul Economy Class flights will feature a choice of Chopard branded bags and cosmetics, or an Institut Karité Paris branded bag and cosmetics, as well as quality foldable slippers.

The Business Class kit from FORMIA with a Cerruti bag


TURKISH AIRLINES

Improvements continue at Ataturk Airport While much of the aviation world is watching the construction of a massive new airport 40 kilometers to the north, TAV Airports Holdings which operates Istanbul Ataturk Airport, is making improvements to a facility that is seeing passengers movements grow at a double digit clip this year. TAV is investing $75 million (US$83.3 million) for an expansion of the international terminal that will be completed in the first quarter of next year. The number of aircraft boarding bridges will increase from 26 to 34 and 32 check-in desks will be added. It will expand the area of the terminal by 27,000 square meters. Passengers are also seeing improvements. TAV has added 14 “passenger information kiosks” in arrivals and departures areas. The devices were designed to help passengers move more easily through the airport and learn about the many services available. “Thanks to the system, the passengers save time by scanning their tickets’ barcode into the kiosk (to) find their way to their gates,” said Erhan Ustundag, Director of Media Relations at TAV Airports Holding. The Turkish Airlines Lounge Istanbul, a Ataturk expanded and additional 2,400 square meters last year increasing the size by more than 40%. Located in the departure area of Ataturk Airport, Istanbul, the expanded lounge has a second floor to the existing space and added a spiral staircase. The new addition creates additional space and increases the capacity to more than 1,000 people. There is a children’s playground, library, billiards area, prayer room and teleconference section and an expanded rest and shower space and additional massage beds. Turkish and World cuisine is served in the lounge. Passengers can indulge in pastries prepared according to the recipes from Vienna’s famous pastry shop, Demel. There is a local corner where chefs prepare regional Turkish delicacies including Mantı and Gözleme under copper range hood. In another corner samples of Turkish Pide and Börek; roast in a special oven. Ataturk has also added a limited complementary Wi-Fi access in passenger lounges and at domestic and international terminals. Users can access the feature complimentary for 15 minutes throughout the terminals.

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24  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

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TURKISH TECHNIC

HABOM

makes its mark

W

Turkish Technic’s massive new facility holds the promise of product development, third-party maintenance and a sound future for the flag carrier’s repair needs by RICK LUNDSTROM

ith new aircraft rolling out of assembly lines at a steady pace, maintenance, repair and overhaul of jets large and small will require and increasing amount of hangar space, equipment and trained personnel to keep the worldwide fleet flying. Ahmet Karaman, CEO and General Manager at Turkish Technic oversees just such a massive complex of hangars, offices and workshops that make up the year-old maintenance and repair facility, known by the Turkish acronym of HABOM. Though the future calls for HABOM to one day serve as a maintenance, repair and overall crossroad for the entire commercial aviation industry, its main customer now is Turkish Airlines, which is anxious to make a mark in the aviation world on its own terms. A giant step toward that mark happened a little more than a year ago when the US$550 million HABOM complex opened in the summer of 2014 on the Asian side of Istanbul a short trip from the Sabiha Gökçin International Airport. As the facility heads into its second year in operation, Turkish Technic is balancing the maintenance, repair and overhaul demands of its rapidly growing flag carrier, while seeking to establish itself in the future as a third-party provider. The company is also active in developing cabin interior products for its own airline, and one day, others as well. HABOM is an integrated structural maze of massive buildings linked by elevated and enclosed passages with a closed area of 380,000 square meters that still shines from its newness. At a given time, up to 11 narrow body aircraft and three wide bodies could be undergoing service. The nearby annex shops provide MRO service for aircraft components, one of the facility’s strong sellers for third-party maintenance. In another part of the complex is the company’s research and development facilities. Visitors there can browse past rows of airline seats developed by the company. Other cabin interior projects in various stages of development at Turkish Technic include wired and wireless inflight entertainment systems, digital test equipment

26  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

for vacuum toilets, testing systems for crew oxygen masks and an RFID reader that can be used to monitor the lifespan of safety and breathing equipment used by flight attendants and passengers. Much of Turkish Technic’s plans as a third-party supplier are for the future. For the present, the task at hand is primarily seeing to the MRO needs of its parent airline. At one time, Karaman said approximately 30% of the company’s work was third-party MRO. Now that figure has dropped to approximately 25%. Plans call for its capabilities to grow proportionately to one day have 50% of its work devoted to other airlines. The company will also grow as the new airport in Istanbul opens in the years to come. Around the new facility, Turkish Technic plans to open a 40-bay hangar that will be sized for maintenance for a future A380 operated Turkish Airlines. “Turkish Airlines needs the A380 because it cannot get the slots,” at some of the world’s major airports, said Karaman. He said the carrier is looking to have the big jet as part of its fleet by approximately 2018.

Ahmet Karaman, CEO and General Manger of Turkish Technic (right) with PAX International Publisher Aijaz Khan


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TURKISH TECHNIC

Approximately 75% of the work at Turkish Technic is done for the parent airline

A long history Though the new Turkish Technic facility is every bit the modern complex, the company’s history and the presence of aviation in the country dates back more than a century. Aircraft maintenance hangers were built between the cities of Yesilkoy and Sefakoy as early as 1912. A company called Turkkusu was established at the airport in Ankara in the mid-1930s. By 1945, DC-3s were held in Ankara for the Turkish Air Force. A company first under the name Turkish Technic opened its doors in May of 1955. The national airline’s fleet grew to 28 aircraft including three DC-3s, and the modern maintenance facility was established. By 1963 the company’s shops reached international civil aviation standards for equipment and technical resources. In 1973 the operation achieved its U.S. Federal Aviation Administration certification. More certifications followed. By 1996 Turkish Technic achieved Joint Aviation Regulations (JAR) authorizing FAA and JAA maintenance to be carried out at the operation. Construction in 1999 opened a second base hangar of 13,000 square meters. Construction of HABOM started in 2010 and the facility opened in June of 2014. “Aviation, and industry that helps shape the future, continues to develop and change at a rapid pace,” said a release last year, at the announcement of the opening of HABOM. “Turkish Airlines, given is preeminent position in the industry also continues to constantly renew and upgrade itself and its infrastructure.” In the area known as Turkish Cabin Interior (TCI) rows of seating and some galley equipment are produced and tested for possible use in the airline’s cabin and in future sales to airlines. To achieve those goals, the company will need to establish its manufacturing capabilities and convince the world’s two large airframe manufacturers to include its products in their catalogs of options. Karaman said such a goal is within reach and could be done inside of five years; however the maneuvering and expense associated in making it into the lineup of catalog of suppliers for Boeing and Airbus is no small challenge. One of the prospects is the company’s Economy Class seat. Karaman said the seat compares in weight and comfort with those from major seat manufacturers such as Recaro. The Turkish Technic seat offering is made of aluminum that is easy to maintain and could be well suited for an aircraft on flights of three hours or less. Its use is also born of need. With so many aircraft now being 28  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

built, the lead-time for a new ship set of seats can be long. There is also a chance to make inroads with products that is low technology and can be produced quickly. A simpler made seat is also easier to maintain. “The technology is not out of this world,” Karaman said. “With composite seats, no one knows what to do with them. There is a big market for the classical lightweight seats.”

Products for the future In another part of the facility is Turkish Technic’s Research and Development Center. Its main activities are divided into four areas: aircraft systems and component developments, testing systems for maintenance, repair and overhaul, cabin configurations and products certifications. One of the projects that was generating meetings around the center when PAX International visited was the company’s inflight entertainment system. The components used for the product also fit the mold for simplicity and low cost ways to deliver entertainment. Currently in production and testing are the company’s SKYFE and SKYFE-W wireless and seat back inflight entertainment systems. The company is partnering with HAVELSAN, a Turkish software company with expertise in information technology and defense. “Market research shows that the traditional seatback (entertainment) will continue, especially in long-haul flights for at least another 10 years,” said a description of the wired system. “Due to the market demand, we started developing this brand new SKYFE IFE system by joining Turkish Technics’ experience in civil aviation and HAVELSAN’s experience in software engineering.” The –W brand of the SKYFE system is designed for users of personal electronic devices. It streams printed content, flight information, moving map and audio and video on demand to the Wi-Fi enabled devices. It has a lightweight construction and few components. With upgrades, airline customers could conduct electronic surveys and add inflight shopping. Adaptations can also add features such as Internet streaming. The goal of the research and development center is to not only develop products, but to move the brand of Turkish Technic forward “through products and new expansions we will develop as and R and D center and playing an active role in new markets,” said a description of the facility.


TURKISH DO & CO

in the sky

Hot kitchen work at the TURKISH DO & CO unit in Istanbul

PARTNERS DO & CO and Turkish Airlines have created an award-winning cooperation with one party supplying the expertise and the other supplying the diners by RICK LUNDSTROM

I

n its fiscal yearend report released in early June, DO & CO briefly mentions its relationship with Turkish Airlines stating that the partnership “performed well, both in its dealing with Turkish Airlines and with third-party customers.” However the Austrian caterer is clearly proud of the accomplishments of Turkish Airlines, one of the first to place chefs in the premium class cabin, creating a “unique overall service concept that has gained attention by collecting a large number of awards.” Airline catering accounted more than €530.6 million (US$589 million) of the company’s €795.65 million (US$885 million) in sales during its last fiscal year. The rest of the company’s sales were raised by a combination of event catering, restaurants, lounges and hotels. Its commitment to its Turkish operations is in evidence in Istanbul where not only is the company working hand in hand with the airline to maintain and improve its food service, but in the city and its culture as well. Located in Ortaköy, the hippest section of the sprawling city, is the TURKISH DO & CO Palace Hotel Istanbul, that will open its doors in the coming year. The hotel is a restoration project of the palaces of former sultan’s daughters, named Fehime and Hatice. The company saved the moldering structure, and restored the buildings to reflect Ottoman culture, while adding modern design done under the supervision of the Turkish Conservation Board. The former palaces will greet guests in 100 rooms with a restaurant and bar as well as a premium event ballroom and theater for more than 1,000 guests. Those guests can visit the splendid structure via waterfront access in the shadow of the first bridge that united Europe and Asia. Much of the day-to-day work of TURKISH DO & CO is not nearly as glamorous, but no less vital. Its association with Turkish Airlines began in 2007 as a 50/50 joint venture. The two partners now can claim an 80% market share of airline catering in the country; preparing meals for anywhere from 700 to 800 flights per day in the nine units that serve more than 60 airlines. The brunt of the partnership’s business is done with the country’s flag carrier. Not only has it increased customer satisfaction, but also claims double-digit percentage savings for Turkish Airlines. TURKISH DO & CO has created a complete catering concept for Turkish Airlines. As a part of this concept, the company has taken over manage-

A Turkish favorite is prepared by hand, as is much of the operation at TURKISH DO & CO

Chefs and staff at Turkish DO & CO at the company’s A340 cabin mockup

ment of all of the onboard service equipment for the airline. The company says it is the only catering firm in the world that manages all of the onboard equipment for an airline. The concept covers a wide range of service. TURKISH DO & CO is involved in concept design and product development on cabin service items that range from chinaware to linens. Throughout the procurement process, TURKISH DO & CO combines modern product lines with those reflective of Turkish culture. They also seek out products with less weight to decrease fuel consumption. Clearly the most visible part of the partnership is the TURKISH DO & CO flying chefs that carry out final preparation of meals made in the DO & CO Catering units. In addition to culinary skills and passenger interaction, the chefs are trained flight attendants who can be called on to assist with any safety requirements aboard the aircraft. www.pax-intl.com  |  PAX INTERNATIONAL  |  29


TURKISH DO & CO In addition to culinary duties, chefs at TURKISH DO & CO are trained in safety procedures

The chefs put onboard the aircraft learn much of their onboard skills at the TURKISH DO & CO training center located at the Istanbul Catering unit. There, the caterer has developed four cabin mockups: First Class for the 777, Economy Class for the 737 and A321 and Business Class on the A340. The training center also has dedicated sessions or hospitality skills, cabin service training and special galley where chefs and flight attendants learn proper food and beverage heating and plating guidelines with real time food training. In addition to cabin work, TURKISH DO & CO provides food service for lounges in Istanbul and the arrivals lounge Sabiha Gökçen International Airport on the Asia side of Istanbul. The lounge at Ataturk Airport is one of the largest in Europe, handling more than 1.4 million Business Class passengers per year, on two floors covering 6,000 square meters. There is evidence of shift toward quality again in the airline food service world. During the first quarter of its fiscal year, DO & CO noted a significant increase in sales for its airline catering work. During quarter one, airline catering sales topped €149.6 million (US$166 million), a 19.7% increase from the first quarter of the previous year. The company credited the increase in a demand for high-quality catering that it says is gaining acceptance even in the highly volatile and price-conscious airline catering world. The company placed Turkish Airlines among the handful of Middle Eastern, European and Asian carriers that are the company’s regular customers who are keen on quality in the aircraft galley. “Having a good product is of increasing importance to airlines,” said the company, in its assessment of its first-quarter sales. “There-

fore many airlines are reconsidering their strategy and once again invest in a quality product and culinary treats on board as a feature to distinguish themselves from their competitors.” DO & CO cites international surveys that show that high-quality food is again becoming important, especially on long-haul flights. Some of company’s most recent successes have been in highly competitive airport environments such as London Heathrow and New York Kennedy. “Good food and appealing service have become an effective imagebuilding marketing tool,” said DO & CO in its quarterly report. “For many airlines which want to improve their selling position through offering an innovative and better product, DO & CO is thus a sustainable and reliable partner that offers just the right brand portfolio.”

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30  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


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INFLIGHT CATERING INNOVATIONS A James Calvetti Meats steak prepared by SugarCreek using the Sous-vide method

innovation

À LA CARTE

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pportunity for diversification and innovation in the inflight catering sector appears to be in abundance today, partly due to the surge of dietary restrictions and the elevated taste of more and more passengers. With an increasing number of passengers looking for the same selection and diversity in the sky as found in top-rated restaurants on the ground, the pressure for suppliers to comply is high, and innovations have become ripe for the picking.

SugarCreek takes on Sous-vide Approaching its 50th year in business, SugarCreek began in the raw bacon business where it developed — and has since maintained— numerous longstanding relationships with some of the largest consumer brands in both the food service and retail industries. In the last 25 years, SugarCreek has transitioned from its raw roots to fully cooked protein, and is currently expanding with a new, state-of-the-art facility in Cambridge City, Indiana. As a b-to-b business, SugarCreek processes foods for other brands, essentially creating products that are brand worthy for various companies. “We collaborate and co-develop brand-worthy food solutions for our partners, so if one of our customers has a problem, we’ll work on it together and solve it from a culinary perspective,” says Lance Layman, Vice President of Business Development for SugarCreek. For some time now, one of SugarCreek’s main priorities has been to find a way to bring more value to the transportation industry. This led the company to Sous-vide — a cooking method which involves sealing food in airtight plastic bags, which are then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature — much lower than normally used — in order to cook the item(s) evenly, ensuring the inside is cooked properly without overcooking the outside. After meeting Jamie Calvetti, President of Chicago-based James Calvetti Meats, who has serviced the airline industry for more than 40 years, Layman and Calvetti rocognized an opportunity and decided to join forces. “When we visit with airlines today, we talk about the raw meat side of what we do, the grilling and sear marking, which is done in Chicago, and how we take those products and put them in thermoform packages under specific pressure requirements and ship the 32  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

With travelers always looking for something new and airlines eager to please, caterers are exploring opportunities for bringing innovating offerings onboard by MELISSA SILVA product down to [SugarCreek’s] plant in Indiana, after which its shipped to airlines,” explains Ben Pasternak, President of Innovative Food Creations, a newly formed division of James Calvetti Meats. Since the current processes in place for inflight catering tend to be quite abusive to the product, a process like Sous-vide is warmly welcomed, since the product is cooked to a point where the cell structure of the protein is not released, resulting in greater moisture content and consequently, a greater threshold for aggressive handling. “The airline industry is only one component of our new facility in Indiana,” explains Layman. “We’re going to have three different manufacturing halls, and seven to eight manufacturing lines that will be able to handle all fully cooked protein. But Sous-vide is the most innovative and the one we’re most excited about because it offers tremendous benefits for every channel.” For Pasternak, what is most exciting about the airline industry today is that airlines are no longer asking for the same type of catering they’ve sought out and delivered for the past 30 years. On the contrary, airlines are starting to evolve, seeking out high-end products to make the dining experience onboard more elite than it has been in the past. “I think one of the challenges is that there is so much opportunity and flexibility that you’re constantly surprising the menu developers — many will say, ‘we can Sous-vide pears for use as a dessert or in a sauce?’ The knowledge base and opportunity base have expanded so dramatically that helping the menu developers really see the broad scope is part of the opportunity and also part of the challenge,” adds Pasternak. Although the new SugarCreek facility is keeping both companies quite busy, SugarCreek and James Calvetti Meats will have a joint booth at this year’s IFSA EXPO in Portland, where they will be sharing more details about their respective innovations with clients and visitors.

LSG Sky Chefs takes a consumerfocused approach With 70 years under its belt, LSG Sky Chefs has gained the prestigious reputation as the largest airline caterer worldwide. Today, the company is present in 49 countries and delivers its products and services to more than 200 airports. In fact, every third meal served


60 s i nc e 1 9


INFLIGHT CATERING INNOVATIONS LSG Sky Chefs has been developing special meals for more than 300 customers for years, including Halal meals (pictured)

onboard an aircraft is developed by LSG Sky Chefs. In addition to also operating airport and airline lounges, the company’s portfolio covers the design, development and sourcing of inflight equipment, including trays, trolleys and tableware, marketed under the brand name, SPIRIANT. This past April at the World Travel Catering Expo in Hamburg, LSG Sky Chefs presented its new approach to airline catering and onboard services titled, “Meet their needs,” which the company feels is more consumer-focused than anything currently existing in the industry. “Based on consumer insight, we have built consumer profiles and have developed a broad range of products that cater to the individual lifestyle and needs of specific consumer groups,” explains Josefine Corsten, SVP Corporate Communications and Marketing at LSG Sky Chefs. “When it comes to working with airlines to develop individualized menus and specific meals, we consider this as an opportunity rather than as a challenge,” Corsten continues. “Situations like these enable us to apply our rich culinary expertise and our know-how in consumer trends and insight and to work closely with our airline customers to enhance their positioning.” LSG Sky Chefs has noticed a strong trend as of late, which the company refers to as “regionality.” According to Corsten, this trend involves sourcing products from the region where the airline or specific flight originates, serving menus that are typical for the region and/or country the airline departs from, or providing additional information about the region the flight originates from and where it lands. “Due to our broad network, we are able to translate this trend into appropriate concepts with regard to any region or location across the globe,” explains Corsten. “We proactively offer our airline customers our knowhow by sourcing regional and local ingredients, developing corresponding menus and ‘telling the story’ about this approach in little flyers, which are served with the meal or even printed directly onto the packaging.” The influx of dietary restrictions that have surfaced over the last several years is not by any means new to LSG Sky Chefs — or a challenge. According to Corsten, LSG Sky Chefs has been developing and delivering special meals for more than 300 customers for decades. “As needs and demands vary quite significantly from airline to airline, we have a board range of special meals that we are able to offer, catering to dietary and ethnic restrictions.”

34  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

Buddy’s Kitchen whisks up excitement As in previous years, Buddy’s Kitchen will be sharing a stand at this year’s IFSA, (number 509) with one of its partner companies, California-based SupHerb Farms. However, the samples prepared by Chef Frank Petersen will include some creations developed at the Twin Cities-based company’s new Innovation Center. Named the Eian Innovation Center after company founder Buddy Eian, a team of two chefs and five food scientists are developing products for airlines, and the company’s growing list of grocery, retail and convenience store customers. The new innovation center replaces the company’s original test kitchen that was approximately the size of a parking stall. In the airline industry, Buddy’s Kitchen is known for its signature omelet, developed more than 40 years ago. As early as five years ago, Buddy’s was producing 50,000 omelets a month. Today, the demand for the handmade product has increased so substantially that more than 500,000 omelets are shipped monthly from the Burnsville, Minnesota plant to a number of airline customers, including Delta Air Lines, American Airlines, United Airlines and Sun Country. In that time the company has achieved an important safety rating called SQF Level III, and is keen to change a few perceptions with the opening of the new Innovation Center. “Our customers once thought of us as reliable, but a little boring,” said Brad Wetherbee, who was recently named President of the company’s Airline Division. “A customer visiting Buddy’s today will come away with a remarkably different feeling.” Customers will also be well fed with some of the latest trends in food service. Plenty of omelets are still made at the kitchen, but added to the offering could be turkey ham and cheese strata that is being served on KLM Royal Dutch Airlines. Other products that have recently been developed and will be shown at the IFSA Expo will be a spicy chicken burrito with American and Monterey Jack cheese seasoned with Anaheim peppers and black and cayenne pepper, hand rolled in a flour tortilla. The Eian Innovation Center has also developed turkey pastrami with sauerkraut blend and Swiss cheese that’s served on flatbread. Buddy’s Kitchen is seeing a more informed public as of late, one that is tuned into culinary awareness like never before. Food Network programs are drawing big ratings, said Dave Smith, the company’s CEO. One of the company’s chefs was a recent winner in a television show titled, Guy’s Grocery Games hosted by Food Network host, Guy Fieri.

(left to right) Buddy’s Kitchen CEO Dave Smith, Chef Frank Petersen, and Airline Division President Brad Wetherbee at the new Eian Innovation Center


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Infused olive oils from A L’Olivier is part of the portfolio of Harvey Alpert & Company

INFUSED WITH INNOVATION Producers of condiments and dressings are using their skills and ingenuity to create ever more adventurous products for the airline foodservice industry by MARY JANE PITTILLA Airlines are looking for ever-more exotic condiments and dressings in a bid to elevate the customer dining experience, and producers are ready to serve that need. Harvey Alpert & Company (HACO) represents A L’Olivier, a family-owned, French manufacturer specializing in oils, vinegars and condiments, founded in Paris in the 19th century. More recently, A L’Olivier began producing infused olive oils made from the freshest plants and aromatics using a patented infusion process, and recently developed a new method for green extraction of natural products. These best-selling oils have been turned into miniature 20 and 30 milliliter bottles with the basil-infused olive oil becoming a hallmark flavor. Airline customers have always been interested in dressings made with olive oil and balsamic vinegar, but trends have recently started to change, says HACO Sales Manager Leslie McCloughan. A few years ago, A L’Olivier created a line of fruit pulp vinegars for its retail market customers, which became extremely popular very quickly. A L’Olivier made the decision to adapt these products for airlines and, as a result, created a range of mini fruit vinegars and fruit pulp vinaigrette dressings to add to its product portfolio. The fruit vinegars come in Raspberry, Passion Fruit and Fig and can be used as a dressing or a seasoning for meats and seafood without adding oil. The fruit pulp vinaigrettes come in innovative flavors such as Basil Tomato, Hazelnut Raspberry, Walnut Blackcurrant and Ginger Passion. A L’Olivier is the first manufacturer to offer these types of products in small bottles. Recent trends have seen airlines increasingly requesting fruit vinegars and dressings to complement upgraded tray meals for their customers. A L’Olivier has also been working on a new line of products that will be coming out soon. In a bid to optimize the catering service onboard, Group SOI aims to offer more flavors and more varieties of product containing the highest quality ingredients. It has introduced a new Frutto d’Oro 10 milliliter Vinaigrette in convenient 10 milliliter mini bottles, in which extra virgin olive oil is carefully blended with the finest selection of balsamic vinegar. The new 10 milliliter vinaigrette bottles have an easy open system called Snap and Pour that ensures easy handling for the customer, as well as an even base, which allows the product to stand upright. There will be a wide variety of distinctive flavors, including fig, peach, cherry, and strawberry. 36  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

In terms of general trends, the firm notes that the airlines are more open to using untraditional flavors, and more creative ingredients. For example, from November 1, 2015, United Airlines will carry its 16 milliliter mango balsamic vinaigrette dressing. Other exotic natural flavors include papaya, cranberry and raspberry. In other product development news, Group SOI will introduce a new dual pack for business class, described as an elegant and easy-to-handle pack containing bruschetta crackers and Italian dressing. There will be a wide choice of dressings, such as the refreshing Lemon Zest Olive Oil combined with savory cracker bread. Upcoming new products include the Tris pack consisting of crunchy schiacciotte (Italian flatbread) and a bag of Italian olives, in both black and green varieties, for a quick snack onboard. Group SOI will launch these new products together with its business partner Bottoli, which is the leading manufacturer of savory crackers in the Italian market. The company sees the year ahead as “full of refreshing changes, just like our new fruit condiments”.

Four generations in travel catering Conway Import Co. Inc, owned and operated by the same family for four generations, manufactures high quality salad dressings and sauces for hotels, airlines, Easy access packaging is part of the Frutto d’Oro cruise lines and restaurants internationally. 10 milliliter products Conway Dressings manufactures more from Group SOI than 370 quality dressings, marinades, dips and sauces. Of this total, one third of these recipes are proprietary. The U.S. company’s assortment ranges from a standard French dressing to new and contemporary specialty Asian, Wine, Southwest and Champagne dressings.


Meet us at booth number - 406S


CONDIMENTS & DRESSINGS Fat free, kosher and MSG-free dressings are also available. The company has a new line of all-natural and gluten-free dressings and sauces. “The airlines are very interested in gluten-free recipes,” notes Robert Burns, Vice President Sales and Marketing at Conway Import Co. Inc. “We have over 150 gluten-free recipes in our entire line of products.” He adds: “More and more customers in all categories of the foodservice industry are moving towards higher quality ingredients which Conway has always been known for.” Products from Navarino Icons are from Meanwhile, Navarino Icons the Peloponnese region of Greece is an award-winning gourmet food line of Greek products from the Peloponnese region created by Greka Icons SA. Greka Icons is part of a larger group of companies, which includes TEMES SA, developers of Costa Navarino, one of the largest real-estate projects under development in Europe and the largest tourism-related investment in Greece. Navarino Icons aims to acquaint people with the region’s rich culinary history, through authentic, high quality products. which adhere to strict quality control guidelines in every step of the production process, certified with ISO

38  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

22000: 2005 by TUV Nord. At the heart of the company’s philosophy lies its strong commitment to environmental responsibility along with a respect for local traditions and communities. Following its successful co-operation with Aegean Airlines, Saudi Airlines, British Airways and Air France, Navarino Icons is offering a line of mini items to serve the needs of the airline catering industry. New products include Extra Virgin Olive Oil with Lemon and Extra Virgin Olive Oil and Balsamic Vinegar with Fig, which are available in 12-milliliter mini PET bottles. Existing items in the 12-milliliter size include Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar, Balsamic Vinegar, Balsamic Vinegar with Honey and Balsamic Vinegar with Fig. The Kalamata extra virgin olive oil is made from the acclaimed Koroneiki variety olives, grown in the seaside groves of Costa Navarino. Carefully gathered by hand, they are taken to a nearby mill within a few hours from picking to maintain their nutritional characteristics and guarantee the lowest olive oil acidity. The olives are immediately cold pressed and mixed for less than 20 minutes to preserve their fruity and spicy flavor and distinctive aroma. The oil is gluten free. Also available are 14-milliliter and 20-milliliter PET bottles in Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar, Balsamic Vinegar, Balsamic Vinegar with Honey, and Balsamic Vinegar with Fig. The extra virgin olive oil and vinegars are also offered in 10-milliliter sachets. The range includes Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and Balsamic Vinegar and Vinaigrette (a mix of vegetable oils, vinegar and mustard).


WWW.BAYART-INNOVATIONS.COM


DESSERTS & SWEETS Demands for Halal Lily O’Brien’s, a premium chocolate maker from Ireland, specializes in contemporary classic flavor combinations and foodie-inspired desserts, presented in a modern minimalist packaging design. Lily O’Brien’s National Key Account Manager James Duff reports that the company had “very positive buyer reaction” to its new Halalaccredited dessert recipes at the World Travel Catering Expo, held in Hamburg in April 2015. “Airline customers have been asking for Halal products for quite some time now, in order to meet the ever-changing dietary needs of their passengers,” he says. In addition, the company made a major announcement to its Part of the wide assortment from Dutch baker AA_Bakeries International customers at this year’s WTCE show in Hamburg: it can now ship its desserts from the U.S. back into Europe and the Middle East. Duff explains: “It means airlines can fly back from the U.S. with a brand that is familiar to their passengers. We know that such familiarity can add to the overall customer experience.” Also at Hamburg, the company unveiled its new collection of by MARY JANE PITTILLA desserts presented in premium clear pots, which have been flying onboard British Airways Club Europe since early 2015. Quality, innovation and convenience Lily O’Brien’s now offers three dessert pot formats: A recyclable are the watchwords for suppliers of paper pot; a premium clear pot; and a black APET plastic packaging. desserts and sweets, as they respond to “Sustainability has become a very big concern for our customers and as a result we have been proactively working with our suppliers to increasingly tough airline demands ensure we are at the forefront of this movement in our industry. By irlines are generally seeking high-quality sweet snacks, with using less packaging, we create less waste – simple, but it’s a challenge smaller portions and pre-packed dessert options are also we’re working on every day,” says Duff. gaining in popularity, according to PAX International’s latest Innovation continues at The Eli’s Cheesecake Company, which survey of suppliers. is celebrating its 35th anniversary this year. It is introducing a new While some producers are concentrating on classic and traditional tart line, consisting of three-inch individual tarts baked in all-butter desserts with a twist, others are picking up on the latest lifestyle trend crusts with different fillings. Flavors include: Chocolate Espresso for hybrid, two-in-one desserts. Tart, filled with smooth bittersweet chocolate accented with rich Dutch-based supplier AA_Bakeries International specializes in espresso, sprinkled with roasted coffee bean pieces; Key Lime Tart, confectionery items and organizes the entire supply chain, from consisting of key lime curd made with Florida key lime juice, baked product development and production to packaging, marketing, distri- in a graham crust and sprinkled with graham crumb; and Lemon bution and merchandising. Its assortment spans cream puffs, eclairs, Tart, an all-butter crust, filled with lemon curd and sprinkled with sponge cake, meringue, cakes and desserts. The company also offers a confectioner’s sugar. range of Halal-suitable cakes and uses sustainable packaging materials. In terms of airline trends, carriers are requesting smaller, high AA_Bakeries International is presenting a new range of First and quality, individually wrapped portions, which are easier to store and Business Class desserts, which Key Account Manager Patrick Berkers serve, Senior Marketing Manager Sarah Duff Zupancic says. describes as “restaurant style” in presentation and flavor. These more Smaller portions remain popular too. Eli’s offers miniature pies, upscale desserts find their origin in the classic French patisserie with a three-inch individual desserts and one by one inch dessert bars to meet modern touch. For the Economy Class cabin, the company is offering the demand. Hybrid desserts are also hot, which are a combination of its frozen or ambient “Sweet and more…” concept. For this line, the two desserts in one, led by last year’s Cronut (a donut and croissant firm pre-packs cakes and presents them in a drawer ready to serve with a cup of coffee or tea. The cardboard drawer can be slid into an airline trolley. If the airline wants the drink (for example orange juice) to be packed with the sweet item, it is also able to provide this service. In terms of airline demand, Berkers is seeing more and more high-quality desserts ready to serve with a modern garnish for first and business class. For the economy cabin, airlines are increasingly demanding what he calls the “one-shot service concepts” whereby they want suppliers to pre-pack/pre-design dessert concepts and test them, in an effort to improve their service level. Regarding general trends in the category, Berkers notes that classic and traditional desserts but with a modern touch and variation in the garnish are gaining in popularity, as are desserts that originate in the country of the airline or part of a country. These desserts are being Thirty-five years of innovation at Eli’s Cheesecake used as a signature dish for the domestic market as well to promote produces products like the lemon tart the country to foreign passengers.

SWEET AND WHOLESOME

A

40  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


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DESSERTS & SWEETS she says, adding: “More consumers are health aware and are seeking better-for-you products made from wholesome ingredients.”

Waffles on the cutting edge France Délices bite-sized brownies are made for sharing

hybrid). Eli’s is capitalizing on this trend with desserts like Hot Chocolate Cheesecake, Caramel Flan Cheesecake and Key Lime Pie Cheesecake. Seasoned airline foodservice supplier France Délices has also responded to the trend for hybrid desserts. The Canadian company has developed the “brooky”, which is a hybrid between its signature brownie and chocolate chip cookie chunks. Turning to airline demand, France Délices Major Accounts Manager Nathalie Paquin says that carriers increasingly wish to distinguish themselves from the competition. “The menu selection, including the dessert, is now more than ever an important value to the airlines wishing to impress their clientele,” she says. “Space has always been a challenge for the airlines and they are requesting space-efficient products such as individually wrapped desserts.” Paquin notes that bite-size desserts are ideal for sharing and are versatile mini indulgences. “The mini dessert makes us feel less guilty,”

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Rip van Wafels, the U.S. maker of a Dutch-style waffle snack or wafel, is new to the airline foodservice industry but its founder believes it can bring a fresh dimension to the sector. Company co-founder Rip The Rip van Wafel can be found in the cafeterias at Google and Twitter Pruisken, aged 27, grew and the shelves of Whole Foods up in Amsterdam and went to Brown University in U.S. He experimented with waffle-making while at university and was then joined by his college friend and business partner, Marco De Leon, who is 25. Four years on, the San Francisco-based company’s products are sold in upscale cafes and the Whole Foods grocery chain in the U.S. Tech companies such as Google and Twitter offer Rip van Wafels to their staff. “At the core, we believe that the time spent eating convenient foods should be savoured… We want to steer the business to be an impact vehicle in the food industry,” says Pruisken. The versatility is a key part of the appeal of the product. “Our product is essentially a multi-purpose snack,” he says. The Rip van Wafel can be eaten as is, topped with nut butter or Greek yogurt and fruit or over coffee – the traditional way. The Rip van Wafel is placed on top of a cup of coffee, the filling heats up and soaks up the flavor of the drink, and it is then ready to eat. He says the company has turned what has been a low quality junk food in Holland for the last 200 years into a better-for-you product, with only 8 grams of sugar, without soy or margarine and simple ingredients. Pruisken believes that the thin, compact and portable nature of the product makes them a perfectly designed valueadd for the airline market as an affordable premium product for first and business class. Rip van Wafels come in four flavors: Traditional, Dark Chocolate and Sea Salt, Honey and Oats, and Coconut. They come in mini and regular sizes: the regular wafels come in a 33-gram package, while the Mini version weighs 16 grams. The company is based in San Francisco and can fulfil orders globally. Meanwhile, Gut Springenheide has launched what it calls “candy with a magical touch”. The German supplier takes real chicken eggs and fills them with a creamy chocolate praline. They are decorated with a festive golden luster and attractively presented in white packages. In addition, the company offers a new version of the worldfamous dessert crème brulée, called Ashanti Crème Brulée, made from the finest ingredients with rich dark chocolate. The product is also presented in natural eggshells.


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BEER REPORT Blue Moon Brewing is noting its 20th anniversary this year

Popular

for pouring With the complimentary bar open again on international flights, airlines in the U.S. are searching the world of mainstream and craft beers to find the right flavor combinations for trolleys by RICK LUNDSTROM

I

t has been a busy couple years where airlines bulked up on small batch, craft brew brands. Now, there is new evidence that the beverage cart will be getting increased interest and scrutiny in years to come. This past year, major carriers, one after another, announced that if an economy class passenger wants to have a beer or a glass of wine with their meal on an international flight, they would no longer have to part with any money. Starting in June of this year, United Airlines joined its big competitors, American and Delta Air Lines in informing passengers in Economy Class that the bar is again open. The move gives the U.S. majors an equal foothold in this aspect of food service with foreign competition for the first time in years. Awaiting those passengers is a full complement of beers thanks to the craft beer movement that has taken hold from in the United States. From coast to coast, the country’s major cities are seeing small batch beer brewers attracting consumers in the important 18-34 year-

44  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

old demographic who are not nearly as interested in drinking their father’s beer. But make no mistake. The US$14 billion craft beer movement will need many more followers and years before it can be considered a worthy adversary to the American love for light lagers, characterized by three brands: Coors Light, Miller Light and Bud Light. With a combination of effective marketing and high-profile sponsorships and making a product appealing to the most consumers, the big three of American brewing are still by far the industry favorites. The original light beer – Miller Lite – remains among the country’s best-selling beers, and based on the strength of its original white packaging and popular marketing, it is on pace to achieve sales growth in 2015, according to Matt Dykstra, MillerCoors new Sales Director - Travel and Leisure. “For 40 years, Miller Lite has provided American beer drinkers with the perfect balance of lightness and taste,” he tells PAX International. Another MillerCoors brand that is noting a significant anniversary was first brewed 20 years ago at Coors Field at the Sandlot Brewery in Denver, home of the Colorado Rockies baseball team. This year marks the 20th anniversary of Blue Moon Brewing Company, which brews Blue Moon Belgian White Ale, the best-selling craft beer in the United States. Throughout the year, MillerCoors has been telling the story of Blue Moon Brew-

ing, launched by Keith Villa, who earned his doctorate in brewing techniques in Belgium. Since then, the company has launched numerous award-winning craft brews, including White India Pale Ale and Cinnamon Horchata Ale. Seasonal brews are important for the craft beer consumer, says Dykstra. They are often the entry point and encourage exploration. In 1988, MillerCoors acquired Chippewa Falls, Wisconsin-based Leinenkugel’s brewery, a venerable Upper Midwestern brand that has been making beers since 1867 in a German style with a northwoods Wisconsin twist. Part of its sustained success can be attributed to the fact that the Leinenkugel family remains very involved in overseeing all aspects of brewing, marketing and development of new brands. MillerCoors has taken the important step of producing an offering of Leinenkugel beers in

Delta’s announcement of new beers available


BEER REPORT

12-ounce cans in order to make it viable Hawaii, and the popular Corona Beer on for airline travel. flights to Mexico. It has also taken the brewer’s Summer It was a year ago that Delta Air Lines Shandy to the top selling spot among sea- announced it was partnering with Atlantasonal beers in the United States. Dykstra based Sweetwater Brewing Company to said that Shandy closely follows the tradi- board the company’s 420 Extra Pale Ale tional Leinenkugel’s brewing model using on the airline’s 34 daily flights between a Bavarian recipe. This fall, Leinenkugel’s Hartsfield Jackson Atlanta International will again turn out an Oktoberfest brand. Airport and New York LaGuardia Airport. “We bring all of our customers solutions At the time, the craft brewer recently began AX_subform_halfad:Layout 1 31/03/10 11:29 AM Page 1 to grow the size and value of their beer cat- offering its pale ale in cans. egory, not just MillerCoors,” Dykstra tells However, by the end of the 2014, SweetPAX International. “Because we know if water had been joined by a number of other the entire category is healthy, MillerCoors craft brewers on its transcontinental routes brands will perform well.” and shorter routes between New York JFK Elsewhere around the airline world, car- and Boston and Washington Reagan to riers are looking to enhance their offering Chicago O’Hare. with local brands, familiar to the demoIn addition to Sweetwater, the regional graphic that seeks out craft beer. Seattle- craft beers now offered on Delta include: based Alaska Airlines lists Budweiser Ballast Point Brewing from San Diego; and Miller Lite among its beer offerings. Blue Point Brewing Company from Long Popular regional offerings include Alaskan Island; Brooklyn Brewery from Brooklyn; Summer Ale and Alaskan Freeride Pale Lagunitas Brewing Company from PetaAle from Alaskan Brewing Company in luma, California; Newburypoint Brewing far north Juneau. The airline also board- Company from Massachusetts; Samuel ing Kona Longboard Island Lager from Adams from Boston and; Stone Brewing Kona Brewing Company on its flights to Company from Escondido, California.

Sweetwater 420 Extra Pale Ale was among several craft beers recently picked by Delta Air Lines

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IFSA Welcomes New Board Members Darren Bott –

Varangkana Luerojvong –

Emirates Airline

Bott is a qualified Chef who has been working in the food and hospitality industry for 30 years and in 2004 joined Emirates Flight Catering as Vice President and played a pivotal role in the design, construction, commissioning and successful startup of the Emirates Flight Catering, Food Point facility. He has global responsibility for the overall management of the Emirates Airline on board and premium class lounge food and beverage offering.

Thai Airlines

Currently, Luerojvong is the Acting Managing Director of Thai Catering where she works to drive the entire catering department toward becoming a world-class caterer in culinary excellence & food supply solutions. She has more than 18 years’ experience at Thai Airways.

Randy Barnard –

LSG Sky Chefs

Kimberly Guanci Dylewski – Campione d’Italia Foods

As CEO of Campione D’Italia Foods, Dylewski is responsible for overseeing manufacturing facilities in Los Angeles and manufacturing and distribution operations in Henderson, Nevada. She has an extensive professional background and has been in the food industry since 1994.

With over 26 years in the airline services industry, Barnard has held numerous positions of increasing responsibility within LSG Sky Chefs. Currently the Managing Director of LSG Sky Chefs North America Solutions, he oversees various lines of business in LSG’s overall portfolio including onboard retail, frozen meals, airline equipment & logistics, snack boxes and airport lounge services.

Rachel McCarthy –

JetBlue

With over 25 years of airline industry experience, McCarthy is JetBlue’s VP of Inflight Experience and responsible for leading 3,500+ Inflight Crewmembers who deliver the airline’s award-winning customer service.

Save the Date

for the 2016

IFSA Conference & EXPO in Chicago McCormick Place Convention Center The Hyatt Regency McCormick Place. September 19 – 21, 2016.


Celebrating the

50th Annual IFSA Conference and Expo at Portland’s Oregon Convention Center 28 September - 1 October

The International Flight Services Association (IFSA) is proud to be celebrating the 50th Annual Conference and EXPO on 28 September at the Oregon Convention Center in Portland, Oregon USA. For the sixth consecutive year, IFSA has partnered with the Airline Passenger Experience Association (APEX) to host thousands of aviation professionals representing more than 100 airlines and over 300 vendors from a dozen different industries — catering to IFE — with the universal goal of elevating the airline passenger experience. The IFSA/APEX EXPO is a premier four day event full of educational sessions, keynote speakers, the much anticipated Chef’s Competition, the Onboard Innovation Pavilion, products and services, and plenty of networking opportunities. Ending the conference is the IFSA Social Networking celebration at Punchbowl Social Portland! For more information, visit www.ifsanet.com and join the conversation using #IFSAEXPO.


2 0 1 5 I F S A F O U N DAT I O N Rodney Babcock Longmont, CO 2015 Alphonse Joseph Scholarship

Paige Engle Overland Park, KS 2015 King Nut Companies Scholarship

Bruce Barringer Ballston Spa, NY 2015 James D. Pfannkuche Scholarship

Grace Gimesky Dundee, MI 2015 Oakfield Farms Scholarship

Trevor Barton Keller, TX 2015 John & Ginnie Long Scholarship

Meryl Goeke Bethesda, MD 2015 Harvey & Laura Alpert Scholarship

Kelly Bucher Arlington Heights, IL 2015 WESSCO International Scholarship

Jacob Griffith Freedom, PA 2015 LSG Sky Chefs Scholarship

Zina Darwish Amman, Jordan 2015 Gourmet Foods Scholarship

Nicole Huang Brooklyn, NY 2015 Sue Ling Gin Charitable Trust Scholarship


SCHOLARSHIP RECIPIENTS Allison Linzing Arlington Heights, IL 2015 Alphonse Joseph Scholarship

Emma Kautz Crestwood, IL 2015 John Louis Foundation Scholarship

Michael Kennedy Chicago, IL 2015 Gourmet Foods Scholarship

Michell Chaparro Medina Longmont, CO 2015 Ken Samara Scholarship

Nicholas Melvin Bethel, CT 2015 Elite Airline Services Scholarship

Jorge Munoz Valley Stream, NY. 2015 Flying Food Group Scholarship

Parker Ragle Plano, TX 2015 Harvey & Laura Alpert Scholarship

Katie Renard Cottage Grove, MN 2015 LSG Sky Chefs Scholarship

Darielle Robinson Bloomfield Hills, MI 2015 Gate Gourmet Scholarship

Gretchen Williams Omaha, NE 2015 AMI Scholarship


CHILDREN’S INFLIGHT ITEMS

HAPPY KIDS, HAPPY FLIGHT

by MELISSA SILVA

Although adults make up a larger percentage of travelers, children passengers represent a target group that needs just as much amenity attention — if not more — to ensure a pleasant flight for all onboard Buzz creates fun, memorable activities and custom-designed characters for children

F

or most, amenity kits tend to be associated primarily with adults. Kits tailored to men and women are offered onboard hundreds of flights daily, each containing luxury cosmetic and personal care and comfort products designed to bring a sense of both excitement and ease to a passenger’s journey. In most cases, these same flights see children passengers, often struggling to focus on something other than the age-old question, “are we there yet?” “Typically, adults have long been the largest consumers of travel; however, regular family travel is increasingly becoming an essential segment for all airlines,” says Alison Davies, Group Account Director at Buzz. “To retain these very important travelers, it is crucial to support families with children through all of the key flight touch points.” Part of Buzz’s expertise is creating fun, memorable children’s activities, as well as custom-designing character creation and partnering airlines with the world’s most popular children’s licenses. “A key trend for kids is collectability,” explains Davies. “Children love collecting! Having a series which evolves and changes 52  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

for every flight is extremely desirable.” Davies cites the success of the Emirates’ Fly with Me Monsters as a perfect study for effective collectability. Each monster has an individual personality and Buzz has continued to build on the range with new monsters continually added. Answering the demand for audio products designed for children aged six and under to better access IFE, Buzz has also developed audio beanies and eye masks.

It’s all in a brand Children’s kits are particular area of focus for Watermark Pro duc ts, and the company is working with some major licenses as well as some niche, up - an d - c om i ng brands. “Brand loyalty, with regard to the airline’s brand, is of high importance

Watermark Products trunki kits for children

for every airline,” says Ali Atkinson, Head of Design and Development for Watermark Products. “If you can create something that sticks fondly in the memory of young flyers, then they are more likely to encourage their parents to fly with that airline again. As the next generation of paying passengers, they are likely to continue to stay loyal to that airline.” Watermark Products develops its children’s kits around entertainment. “Where the major difference lies is in the development of items that will keep the littlest of travelers engaged whilst still having suitable ‘street cred’ for the older tweens,” he adds. Watermark Products is currently integrating kits for IFE and off-line apps to increase the use and longevity of the kit during and after the flight. “We are finding with the older age group of children, that they have more of an interest in IFE and their smart devices, so the challenge becomes coming up with a product that can please and entertain with a similar effect, or better yet, integrate with this kind of technology,” explains Atkinson. Kaelis, a leading provider of onboard products, continually works to improve its children’s kits and is working on agreements with several notable brands, including Disney. Kaelis’ goal is to keep kids entertained for as long as possible. “It’s also important for us that both the kids and parents take home with them a piece of their journey,” says Pep Manich, Managing Director for Kaelis.  AVID has been supplying children’s kits for more than 10 years, a passenger group it considers the industry’s future frequent flyers. ‘When you assemble a kit for children, you have the liberty to create a whole new concept that ties into the airline’s image, while also grabbing a child’s attention,” says Florence Montégu, Director of Product Marketing for AVID.


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CHILDREN’S INFLIGHT ITEMS Montégu notes one of the biggest chalInflightDirect has made note of a current Bücherl feels that some airlines do not lenges when designing youth kits is accom- trend, one that sees more and more airlines consider children as the potential future modating a wide range of age groups. giving young passengers bright, colorful customers and are more inclined to allocate “Children’s interests vary greatly through headsets. “Some carriers have also secured budgets for First and Business Class passenthe years. Ensuring that you have activities to sponsored items, encouraging children to gers. “We understand that it takes time and cover a broader age group can be a challenge,” want similar items post-flight,” adds Mockler. money to develop a new concept like this, Montégu explains. so we felt that if we did the work to create a AVID has noticed that the use of licensed Simple, clean fun small platform that can be built on, it would brands, seen prominently with adult kits, is For SKYSUPPLY, successful children’s kits have the potential for great success,” he adds. making its way into kid’s kits, as well as more must have an educational factor in addition With adults making up a large percentage airlines creating their own branded kid’s lines to an entertainment component. To ensure of travelers, it only makes sense that there with collectable characters and games. the kits are effective, the company tests the exists a larger focus on kits for men and Although the prevalence of technology has products at schools before presenting them women, but Global Inflight Products (GIP) become more prominent among kids today, to customers. finds children’s kits are capable of delighting AVID doesn’t see it as a challenge. “Kids are SKYSUPPLY also focuses heavily on the the entire family. still going back to more traditional games specific age of the recipient. “For teenagers, “When our design team creates an innoand activities,” explains Montégu. “Where the kits have to have added value — use after vative kit that’s special, it’s sure to be more kids IFE is available we find kits are still being the flight,” says Wolfgang Bücherl, Managing memorable not only for the child, but also for used as a supplement for more hands-on play, Director, of the Germany-based SKYSUPPLY. the parents,” says Lisa Benzaoui, CEO of GIP. especially with younger age groups.” “This age group is used to electronic devices Recently, GIP has been creating electronic and IFE, therefore our focus is on a special device-related products. “A kid-centric iPad An ageless focus bag like a backpack, and other items, such case, or fun-shaped ear buds are examples of Although there is a large focus on adult kits as pencil cases and flip flops, which can be how children’s kits can be used to accessorize as airlines attempt to enhance passengers’ taken with them after the flight.” their electronic gadgets we see onboard today,” inflight experience, Linstol believes the Bücherl feels strongly that when young says Paulina Chalita-White, Marketing and opportunity to do the same with younger passengers receive a gift onboard, it com- Design Director for GIP. passengers very much exists. municates an unspoken message that the For GIP, technology has created a great “Obviously kid’s needs are very different airline cares about them. “In the modern opportunity for kit development. “With from those of adults and the airlines that world technology is relevant, but onboard, iPads, video games, and IFE, the kits can be recognize this are able to form even stronger traditional activities like board games or ori- less about a desperate attempt at keeping the ties with their passengers,” says Mark Russell, gami, give kids an opportunity to reconnect child entertained for hours, and more about Vice President of Linstol. with their parents, something they don’t do creating something special and memorable For Russell, developing kid’s kits allows so often today,” Bücherl adds. that the child will take with them after their his team to have fun and draw from youthNext year, SKYSUPPLY will launch an trip,” says Benzaoui. ful experiences.  “Combining bright colors, online platform designed to take airline The creativity and excitement involved characters, and items to occupy children interaction with child passengers up a notch. with designing youth kits doesn’t need to on a limited budget is a welcome challenge The platform will be available for branding end with kids — applied to adult kits, it that forces our designers to think outside the and tailoring, and can be used similar to a can really go a long way. “I genuinely enjoy toy box,” he adds. loyalty club, featuring games and activities designing for children,” says Chalita-White. Some of Linstol’s items include activity developed around a company mascot. “It forces you to expand your perspective. I books, crayons or colored pencils, puzzles “An airline may start with a mascot charac- often see it reflecting in my work for adults, and educational items that are packaged in ter kids relate to, and from there we can create as it shows that something unique and invena small backpack or satchel. Russell says an products and a bag and create an onboard tive can go a long way to making a flight a unexpected item such as a beach ball, is a fun gift,” explains Bücherl. better experience.” way to offer children something special that can be used post-flight. Global Inflight Products’ “With every child’s kit we develop kid-centric iPad case we hope to contribute to a flight experience that is both fun and memorable in the eyes of children,” says Russell. With a background in providing several hundred schools with headsets, InflightDirect has developed insight as to what items keep children occupied.  “Children’s kits are aimed at providing activities to keep young travelers engaged during the flight, sometimes for many hours,” says Thomas Mockler, President and CEO of InflightDirect.  54  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


INFLIGHT RETAIL

In the REVENUE STREAM The inflight sales portion of an airline’s ancillary revenue may be small, but carriers the segment its share of scrutiny and devote human and technological resources to its success by RICK LUNDSTROM

I

f there were yearly events where the future of inflight revenue generation could be seen, it may not necessarily be the large shows currently held in Hamburg and on the U.S. West Coast, but instead, in England where airline cabin crew, suppliers and others are brought together for two days of awards, networking and a bit of fun. The annual ISPY event is where the front line of the inflight retail world, the flight attendants, view the newest systems and learn some tricks of the trade for the small, but growing inflight sales category. Elsewhere in the United Kingdom, an annual awards and crew education get-together named after an Internet acronym has motivated the inflight crews of three U.K. airlines to increase onboard sales and have a good time in the process. Buy onboard food, drinks and other products take up one of the skinnier wedges of the US$38 billion pie that makes up the world of ancillary revenue. But ask someone from an airline such as Fort Lauderdale-based Spirit about the importance of inflight sales, and the listener may get more than they expected to hear.

While the major airlines earned bigger numbers in total revenues, Spirit Airlines leads the way in ratios, chalking up 38.7% of its revenue from à la carte purchases, according to the CarTrawler Yearbook of Ancillary Revenue by Shorewood, Wisconsinbased IdeaWorks Company, released in midSeptember. The guide details financial filings made by 130 airlines, 63 of which disclosed qualifying revenue activity. IdeaWorks first began looking into ancillary revenue in 2007 when it tracked the 23 airlines that earned US$2.45 billion. The US$38.1 billion result posted in 2014 is a marked increase from the US$31.5 billion the yearly study found for 2013. Ancillary revenue among the 63 airlines studied came to US$17.49 per passenger. However, Jet2.com earned US$56.28 per passenger in 2014, while Spirit clocked in at US$52.35 and Qantas earned US$50.16. Rounding out the top five were Allegiant at US$45.16 and AirAsia X at US$43.22. Some airlines are vague in their descriptions of what constitutes ancillary revenue. Others lack details and break down revenue sources by activities such as the sale of fre-

quent flier miles to partners and revenue from onboard food sales. “Other airlines,” said a release from IdeaWorks. “Such as AirAsia, Hawaiian and Spirit, provide robust details and seem very proud of their ancillary revenue accomplishments.” The “robust” players in the ancillary revenue game have been the carriers that have carved out a niche based on their ability to scramble for every opportunity to add to a passenger’s spend, while immersed in their travel experience. Airlines like Spirit, easyJet and Ryanair are usually the ones first mentioned when the industry talks about ancillary revenue sales, particularly onboard products, however; Jay Sorensen, President of IdeaWorks says that airlines that cater to a leisure market on a mid-range flight of three to four hours are prime territory for inflight revenue. “Successful airlines are in a relentless pursuit of what sells,” said Sorensen, who is also a consultant on ancillary revenue to the world’s airlines. “And there is a continuous changeover in their menu because tastes change, and new products come online to

Airlines have come up with a number of creative ways to earn extra revenue. Here are a few interesting programs from the CarTrawler Yearbook of Ancillary Revenue released in September AirAsia

Began offering an inflight chat service on the aircraft Wi-Fi network. The service costs MYR8 (US$3 and supports WeChat, WhatsApp and LINE chat applications)

Alaska Airlines

Started a program with preferred seating, a free drink, priority boarding and 7 to 9 extra inches of legroom. The airline reported revenue on the program of US$15 million

allegiant

Claims a 30.1% gross margin on the sales of hotel rooms, rental cars, hotel shuttles and tickets to attractions and shows

Ryanair

Claims 25% of its passengers and up to 9,000 per day buy its Business Plus fare bundle

tigerair

For a fee of SGD$22 about (US$18) the low cost carrier provides a city center shuttle and sightseeing tour for passengers with connections waits of more than eight hours in Singapore

56  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


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INFLIGHT RETAIL replace old products. And these airlines that do very well with onboard sales constantly cull the herd.”

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An example of the ways Alpha LSG works with inflight revenue took place in April when Thomas Cook crew learned about products for sale in Alice in Wonderlandthemed sessions called, Eat Me, Drink Me, Wear Me and Smell Me, featuring key inflight retail suppliers for the airline. While the sessions like the one for Thomas Cook may sound more play than nuts-andbolts work, the successes speak for themselves, said Lerner. Since Alpha LSG took over the sales responsibility for Thomas Cook five years ago, the spend per passenger

has increased by 73%. The OMG! program helped Monarch Airlines increase inflight sales by 15%. “Cabin crew are our shopkeepers,” said Lerner. “They are the ones who talk to passengers, engage with the customers and it is their passion, energy and spirit that actually gets the sale.”

Sales in hand The aforementioned ISPY event is another place where cabin crew can learn about the latest products and where awards are

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The OMG! experience “Historically, the Alpha LSG business has been largely about food,” said Chloe Lerner, General Manager of Alpha LSG’s Inflight Retail based at Luton Airport in London. “But inflight retail has become a massively important part of the service we offer to airlines.” That offer has often included a collaboration with flight crews, suppliers and the airlines in the shape of the company’s OMG! Awards and recognition program, a two-day event that combines instruction seminars, team building and brand awareness wrapped around an evening of fun and cash prizes for top-selling flight attendants. The participating airlines specialize in leisure and charter travel. Many of the flights are in the three-hour window where passengers are most inclined to make inflight purchases. During that time, crew can take the skills they learned at OMG! classes and sessions to put their understanding of “buying signals” and forge relationships with passengers in a sales environment.

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INFLIGHT RETAIL garnered for top retailers both individually and by airline. This year’s ISPY was also a showcase for the technology that will play an important role in shaping inflight sales. GuestLogix and a company called Comply365 first collaborated at the 2015 ISPY, showing airline crew and management a program using tablet devices preloaded with the Guestlogix retail platform for sales and crew management. The program was teamed with Comply365’s feedback forms and manuals. Guestlogix has been integrating its retail solutions with smartphones and tablets — items flight attendants carry everywhere — turning them into portable point of sale tools using IOS, Android and Windows platforms. Comply365 is a Software as a Service (SaaS) provider that allows airline customers the ability to access data and carry out sales without having to install expensive hardware or software. “Guestlogix and Comply365 have been able to join hands together and are able to offer a comprehensive solution portfolio that the airlines are looking for as they move from ruggedized point of sale devices to smart phone devices that perform the point of sales functions,” said Kamal Singhee, Head of

Global Client Services and Product Marketing at Guestlogix. Guestlogix and Comply365 are currently testing the program in a ground-based travel application. Not only does the system offer solutions for onboard sales and back office support, crew can use the other components for safety and compliance work. “Companies like Guestlogix are bringing these very powerful assets and tools for the airlines to adopt and integrate within the onboard environment and allow a much richer experience for the traveling passengers,” said Singhee. Other advancements in technology will be found at this year’s APEX Expo in Portland. A New Zealand-based firm, Phitek, successfully debuted its contactless payment technology at the Aircraft Interiors Expo in Hamburg in April, where visitors could actually use their credit cards on the stand to buy goods. This concept will be developed in a new way for the APEX show. For the upcoming Portland show, Phitek has decided not to take real money from visitors to its booth, but is offering a chance to win one of its premium Cirrus headsets as part of its sponsorship of the APEX

awards ceremony. Each guest at the awards ceremony the night before the show will receive a Phitek NFC-enabled card, 60 of which will be winners. When visiting booth #912, they can tap their card on the company’s NFC display to find out if they have won. Phitek’s research and development team designed and patented an advanced dedicated NFC antenna made of layered microfilm technology to achieve the EMVco payment certification NFC read-range distance in a highly compact form.

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IFE AND GUIDANCE W

hile an airline seat can accommodate Economy Class passengers in the main cabin for an eight- to 10-year lifetime, IFE technology is constantly on the move. Not only are IFE suppliers in competition with each other for customers, they are competing in a consumer marketplace where passengers demand an inflight experience like any experience they would encounter on the ground. That has airlines looking to suppliers for not only the boxes and screens and passenger control units, but also for answers to current questions, and ones that are yet to be asked. At last spring’s Aircraft Interiors Expo, Thales Avionics announced its rebranding, reshaping its inflight activities under the name Thales InFlyt Experience. Company officials say that shifting the focus to the airline’s passenger customers shows its ability to offer not only wires and boxes, but also an onboard experience. At this years Airlines Passenger Experience Association Expo airlines visiting the Rockwell Collins stand will also have the opportunity to view the company’s products through a series of “pods” where capabilities are explained in privacy, while allowing questions and answers out of earshot of any possible competitor. It has also been a summer of acquisitions

IFE hardware providers have spent the summer adding customers, acquiring companies and honing the capabilities of their products for airlines that seek not only hardware, but also solutions to back it up by RICK LUNDSTROM

for the major IFE providers. At the end of August, Panasonic Avionics announced it has completed its acquisition of ITC Global, a Houston-based provider to satellite communication services. Over the summer, the company also noted a significant installation milestone.

Solutions and immersion In less than two years since its launch, the AVANT seatback IFE system from Thales is flying on the launch airline of the A350XWB, Qatar Airways as well as the A380 and narrow-body aircraft around the world. The company estimates approximately 200 aircraft are now flying the AVANT system. Even though AVANT is now part of the IFEC landscape, Thales InFlyt Experience continues to improve the system. At this year’s APEX Expo, visitors to the Thales stand will get to see the company’s next generation screens that will be available in all aircraft classes bringing movies, TV and other entertainment in 1080 megapixel resolution starting next year. Economy class will have the experience of 10- and 12-inch screens that will be an upgrade from the 720-megapixel screens currently offered. With an Android-based operating system and a full line of services offering everything from connectivity, to live television and com-

munications, Thales has begun focusing on the best way to harness its entire capabilities to create an experience for the passenger. Thales is also investing in innovation:for the past year, the Immersive seat, developed with B/E Aerospace has been making the rounds at industry events. When immersed in the Immersive seat, passengers have the option of navigating the inflight entertainment system through gesture movement, eye tracking or a specially designed mouse pointer. They are immersed in high definition “spatial sound” audio that adjusts to their height. They are able to view entertainment and information in front of them, on the side, and with the possibility of adding more through a wired surface on the tray table. While still a demonstrator model, the Immersive seat has succeeded in one important way, said Dominique Giannoni, CEO of Thales InFlyt Experience. It has been providing the company with valuable feedback from potential customers about the possibilities of the passenger experience of the future. Providing that experience and not merely the equipment has become the task of IFE companies large and small, he said. “The IFE is now an engagement platform,” Giannoni tells PAX International. “It is not only an entertainment platform. It is not only www.pax-intl.com  |  PAX INTERNATIONAL  |  61


EMBEDDED IFE Visitors to the Rockwell Collins stand will have a chance to see the company’s multiple product offerings. Among them, PAVES on demand

a connectivity platform. But it is more a way for the airline to engage with passengers and for passengers to engage with the rest of the world as if they were on the ground.” Giannoni said one of the examples of those passenger engagements is taking place on JetBlue Airways, a Thales customer. In May, JetBlue announced it had reached an agreement with Amazon where passengers can stream complimentary television, movies and music from the giant retailer on the airline’s Wi-Fi system. Those passengers who are members of the Amazon Prime club can also rent or buy titles at no extra cost while on board a JetBlue aircraft. Since the Aircraft Interiors Expo (AIX) this past April, Thales has had several new customers for the AVANT system. In June,

Panasonics X-Series products reached several milestones this year

62  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

to when Connexion by Boeing first appeared on Lufthansa German Airlines, and airlines and suppliers began wrestling the first challenges of inflight connectivity and streaming content. Now, as the technical problems are being solved one by one, Nordstrom said Rockwell Collins has seen the same demands placed as the company’s competitors. “Our process with airlines is turning into a more consultative process,” Nordstrom said. “Not just pure sales.” As a supplier of multiple products for IFEC, Rockwell Collins will be displaying its capabilities in four cabin system mock-ups for demonstration. Earlier this year, Rockwell Collins acquired Singapore-based Pacific Avionics. With the acquisition, the company has access to Pacific’s multi-capability cabin server. With an Iridium-based card embedthe company announced that the AVANT ded, airlines can team the server with an system would be on five A330-200s ordered Iridium antenna allowing them to make use by Kuwait Airways. Also around the time of of existing systems for tasks like processing the Paris Air Show, Air Caraibes signed an credit cards. Once the aircraft wheels hit the order for the Thales AVANT and connectiv- runway, information can be transmitted on ity solutions for its fleet of six A350-XWBs. the server over 3G, 4G, 4G LTE and Wimax In the largest order of the summer, Oman transmission. Air picked AVANT for 16 737s, 3 A330s and Pacific Avionics’ powerful wireless cabin six 787s. . intranet and Internet connectivity platform will be integrated into Rockwell Collins’ Sales and more portfolio of cabin products and service that Richard Nordstrom, Senior Director, Global will give streaming video content to more Marketing and Product Management, Cabin than 250 passengers simultaneously with Solutions at Rockwell Collins, has experi- faster wireless speeds. ence in the industry that takes him back to “These enhanced capabilities are a good the first stirrings of inflight connectivity. He example of how we’re further expanding our joined Rockwell Collins in January from SITA cabin offerings beyond entertainment into OnAir, but his time in the industry goes back new onboard applications and services to


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EMBEDDED IFE create a unique travel experience for airline passengers,” added Kent Statler, executive vice president and chief operating officer, Commercial Systems for Rockwell Collins in the March announcement of the purchase. In August, Rockwell Collins also acquired International Communications Group of Newport News, Virginia. The company provides satellite-based global voice and data communication products and services to aviation. While much of the company’s capabilities are centered around the business jet market, Nordstrom said Rockwell Collins will also be looking at the company’s lab and engineering capability for solutions in commercial aviation. “ICG is a manufacturer of existing and new Iridium satellite radios. And they have a very interesting and very capable advanced lab in the Newport area of Virginia. We look at that lab as a wonderful place to start to bring some of the things that we want to do in the cabin, or in combination (with) cabin and flight deck,” Nordstrom said.

Milestones and acquisitions During the press conference at this year’s

AIX, Panasonic Avionics announced that 2,300 aircraft, and is expected to have more it has purchased ITC Global. The company than 12,000 aircraft connected the global has been in business since 2001 and has set network within the next 10 years. up more than 1,200 remote sites from Perth “The demand for connectivity onboard Australia, to Houston to Sion, Switzerland. commercial aircraft has grown exponentially,” In the announcement of the completed said David Bruner, Vice President, Global acquisition, Panasonic Avionics CEO Paul Communications Services for Panasonic AviMargis said ITC Global would help the IFE onics, in the announcement of the milestone. provider by “delivering robust entertainment “In the past 90 days alone, we have delivered and business critical communications solu- more than 1.2 terabytes of traffic over our tions to the energy, mining, maritime and network each day. Today’s passengers are aviation markets.” consuming from 1.3 to 20 gigabytes of data The company has also been delivering per flight using eXConnect.” solutions to its customers at a brisk rate. Last year, 1.4 million passengers watched Panasonic Avionics announced this past the FIFA World Cup aircraft equipped aircraft summer it had delivered its 800th aircraft eXTV. According to Panasonic there was also equipped with its global broadband con- high volume traffic as passengers tuned in to nectivity service, eXConnect. The company the Woman’s World Cup and Wimbledon expects to deliver its 1,000th connected air- tennis tournament.  craft by the end the year. eXPhone service, offered in conjunc The system was installed on a 757-200, tion with Aeromobile, has also seen higher delivered in mid-July to United Airlines. The volume usage year over year. Over the last 757-200 was also the 332th connected aircraft 12 months, there was 40% increase in pasthat Panasonic has delivered to United. sengers using the service, 41% more calls, a   Since 2008, Panasonic says more than 35% increase in voice call minutes, almost 50% of all commercial airlines have chosen 40% more SMS being sent and a 232 percent eXConnect for inflight connectivity. Last year increase in data traffic for email, web browsPanasonic increased its backlog to more than ing, and other applications.”

Still “yes” after all these years. Times have changed and so have your food and beverage needs. Our answer has not. 64  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

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SETTING THE STANDARD Having served the onboard services industry for the last 20 years, Global Inflight Products has set a high standard for providing innovative, full-service and tailored solutions for airlines by MELISSA SILVA

O

ftentimes, the greatest successes come Benzaoui cites love of air travel, design designs have become extremely popular from humble beginnings. Celebrating 20 and product development as the force that among GIP’s airline customers. years in the onboard services industry drives the team to consistently deliver soluIn addition to its array of headsets, GIP is no doubt great, and in the case of tions and customized products. “From the has also redesigned the traditional air sickGlobal Inflight Products (GIP) — which product conception stage working with our ness bag, with its Easy Open Air Sickness bag, is celebrating that exact anniversary this customers (sketches) to product development created by Badissy. The bag’s design allows year — its success began with a simple, yet and manufacturing (final product photo/tray passengers to easily hold the bag firmly using ambitious goal: become a one-stop provider set-up), we strive to develop functional, prac- clever fold-over handles, preventing any mess. of onboard products and services. tical solutions that are beautiful to the eye.” At this year’s IFSA Expo in Portland, GIP Founded in 1995 by Zine A. Badissy, a Over the course of the last 20 years, Ben- will be showcasing its trio plates, made popuretired airline executive, GIP has grown zaoui and the GIP team have come to under- lar by the ongoing trend of small dishes or steadily over the last 20 years, becoming a stand that customer experience is critical to “small bites,” more commonly known as tapas. well-known provider for innovative full- the success of any airline. In order to deliver This trend has carried over to the inflight service solutions, tailored to each of its a high-quality inflight experience, airlines meal service, where passengers can sample customers. “This milestone is certainly the must stay abreast of trends that are important a variety of chef specials. In addition to its culmination of years of hard work and dedi- to passengers. trio plates, GIP also has a few surprises in cation by the entire team under Mr. Badissy’s “The industry will continue to focus on store for celebrating its 20th anniversary. leadership,” says Lisa Benzaoui, CEO of GIP. service and comfort — to allow passengers “We definitely credit our airline customWith headquarters in the metropolitan a few moments to get away from their busy ers worldwide as critical to our company’s area of Seattle, GIP designs, manufactures lives — while simultaneously offering the achievements,” says Benzaoui. “Global and delivers onboard products to airlines technology to stay connected to the extent Inflight Products is looking forward to worldwide. “We live by the mantra ‘our cus- the passenger chooses,” explains Benzaoui. another 20 years of success!” tomers come first’,” says Benzaoui. “In fact, As a result of the ever-increasing rate our customers are at the top of the reversed at which new technologies are produced pyramid and the entire GIP team reports to and introduced, certain onboard items like our customers on the organizational chart,” headsets have drastically changed. Over the she adds.  last two decades alone, GIP has witnessed The company’s team has expanded over the headsets transition from pneumatic to lightyears to keep pace with its growing customer weight wire headbands, ear clips, silicon ear base to include a design and marketing team, buds, noise reduction and more recently, a strategic global manufacturing and sourcing noise-cancelling headsets. department and customer-dedicated, service“New technologies make the industry oriented sales and account teams, all led by an exciting,” says Benzaoui. “Airlines must stay experienced management group. Housing a competitive by developing new, unique ways full range of key products, with each portfo- to surprise and delight their passengers.” lio expanding regularly to incorporate fresh, Presently, GIP is showcasing two new new designs, Benzaoui says the categories innovative noise reduction headset styles of porcelain, glassware, flatware, economy — one with faceted ear cups designed to service products, headsets, comfort items resemble gemstones, and the other styled in and amenity kits have all grown exponentially, a modern, sleek, high-tech design. Available particularly in the last decade. in any color and single or double pins, both One of GIP’s new noise-reduction headsets, featuring a modern and sleek design

66  |  PAX INTERNATIONAL  |  SEPTEMBER 2015


PROUD SUPPORTER OF THE AIRLINE INDUSTRY

©2015 MILLERCOORS LLC, CHICAGO, ILLINOIS


ENTERTAINMENT RENTALS

UP FOR

RENT

With passengers looking for more entertainment choices onboard, rentable portable IFE tablets are meeting the demand, while simultaneously providing airlines with an opportunity to earn ancillary revenue by MELISSA SILVA

O

ur appetite for entertainment today is not what it used to be. Where movie goers could once sit through a film start to finish, it seems many of today’s counterparts remain engaged for the first 20 minutes, if that. On an aircraft, any form of entertainment is welcomed to pass the time; however, the standard embedded seatback IFE doesn’t always do the trick. For travelers who want choice — which might just be everyone onboard — the portable tablet rental is an advantageous alternative, for both passenger and airline. Seattle-based Skycast Solutions has introduced TrayVu8, the new Windows portable IFE device that is currently flying on Alaska Airlines and just recently, WestJet. As a direct licensor of major motion pictures, Skycast Solutions works with all of the major studios and

68  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

United Airlines’ rentable IFE tablets

about six major distributors, giving it access to early window content. “We know from the data and analytics that we have on this tablet that early window content is what mostly e​ veryone gravitates towards,” says Greg Latimer, President of Skycast Solutions. A low-cost, cutting edge, robust portable, TrayVu8 features a very sophisticated operating system, allowing seamless connection to any onboard streaming service. “Alaska Airlines uses Gogo’s inflight connectivity and onboard streaming service and our tablet seamlessly connects to that service, which was very important for Alaska and will be for others who have streaming IFE​,” explains Latimer. “Our portable offering is geared for airlines that need a portable or bridge IFE product right away and maybe for a few years, but are not interested in making a large


ENTERTAINMENT RENTALS investment in an embedded​IFE system, but still need​something that’s cutting edge and I think we hit that out of the park.” The purpose of portables can vary greatly for each airline. For some, portables are a source of ancillary revenue. For others, they are an important amenity offering. “Some airlines give them away for free, while others look at it as a service recovery possibility for when an airline’s imbedded seatback system goes out of service,” explains Latimer. Alaska Airlines gives First Class passengers and top frequent flyer members tablets for free, and rents the remainder for US$10 on long flights (4​.5-plus hours) and US$8 on short flights (3.5 hours up to ​ 4​.5 hours). “It offers great value because it’s an à la carte experience — you can watch multiple shows in whole or part​, which is a real advantage over a streaming service.”​Latimer explains. TrayVu8 also offers six Xbox branded Windows​games, music and six digital ​magazines including, National Geographic, US Weekly and Rolling Stone. Skycast Solutions’ currently offers the TrayVu8 tablet with an 8-inch screen but can also offer the same product with a 10” screen if requested. This past July, United Airlines launched a pilot program offering tablets for rent on 777 flights between the continental United States and Honolulu and between Honolulu and Guam. The devices feature high-resolution 8.4-inch touch screens and pre-loaded content, including movies, television shows, music videos and interactive games. Rental is free in premium cabins, and in economy, the fee is US$9.99 for flights six hours or less, and US$14.99 for flights longer than six hours. “With our tablet-rental program, we’re able to expand the on-

TrayVu8, Skycast Solutions’ new Windows portable IFE tablet

demand entertainment choices available to our customers to help them relax and enjoy their travel experience, particularly on some of our longer flights,” says a spokesperson for United Airlines. United recognizes that its customers enjoy having multiple sources of IFE, which is why it decided to offer personal device entertainment on more than 300 aircraft. Choices of popular films and television series offered include, American Sniper, Bessie and Still Alice and full seasons of House of Cards, True Detective and Entourage among others. In addition, as the official airline of the Tribeca Film Festival, many of United’s aircraft offer special inflight content, curated exclusively by Tribeca. “We’ve also joined with Vevo to offer music videos and concert performances with seatback on-demand and personal device entertainment,” explains the spokesperson.

Visit us at IFSA 2015 in booth 512S

Take flight into great flavor.

CUISINESOLUTIONS.COM

For More Information: Whether you’re delivering a personalized experience to your first-class passengers or creating a show-stopping buffet in your on-board dining room, Cuisine Solutions can help you create an exceptional dining experience for your premium passengers— regardless of your on-board kitchen facilities.

J. Hemmer Director, On-Board Services 888.285.4679 JHemmer@CuisineSolutions.com

www.pax-intl.com  |  PAX INTERNATIONAL  |  69


GUEST COLUMN: MEDINA QUALITY

Today, special meals on average make up only 5 to 7% of meals served on airlines, but Medina Quality anticipates that number will rise in the decades to come

DEFINING QUALITY QSAI’s special meals e-Audit reflects the changing face of global travel

T

he standard mealtime choice of “chicken or pasta?” presented during your long-haul flight may soon become obsolete. Today, special meals (known by the code ‘SPML’ in airline catering), on average make up only 5 to 7% of meals served on airlines — but the face of global travel is changing, and that number is sure to grow in the decades to come. Airline caterers are being asked to accommodate more passenger requests than ever before. In addition to religious dietary restrictions, medical meals are often requested, as well as meals free of allergens like nuts, gluten or dairy, and preference meals such as vegan meals free of all animal products. In the 1970s, IATA issued a set of special meal codes and definitions to guide the airline catering industry, but in 2011, IATA’s In-Flight Services team — charged with maintaining and overseeing the special meal codes and definitions — was shut down. In 2015, it was announced that IATA would no longer update and maintain special meal definitions and codes. Today there is effectively no internationally harmonized guidelines for what special meals are expected to contain and how they should be prepared. The cost of poor quality control can be deadly, which is why Montreal-based Medina Quality’s QSAI program has decided to launch the QSAI Special Meal codes and definitions in early 2016. The QSAI Special Meal codes and definitions will fill the void left by IATA when they stopped providing special meal guidelines. Airlines and their caterers will have access to a special meals codes and definitions reference document that will be regularly updated. With its experience in reviewing food safety and quality policies, procedures and practices and the development of harmonized global

70  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

requirements, the SPML governance initiative fits perfectly into the QSAI Programme and its objectives of setting and improving industry standards and driving compliance. QSAI aims to become a benchmark for special meal requirements for the airline catering industry and the entire food industry. There are real incentives for airlines to start prioritizing the quality of their special meals. The typical passenger who requests a special meal is paying attention to the details (sometimes as a survival instinct, in the case of passengers with serious allergies) and will complain if they’re unimpressed with what they’re served. The Halal market represents nearly 17% of the global food industry. Meanwhile, many non-religious passengers with allergies or intolerances request Halal, and/or Kosher meals due to the similar dietary restrictions or overlapping religious requirements. Approximately 30% of the population now claims to suffer from a food allergy or intolerance. In 2015, the global market for lactose-free foods is expected to reach US$6.1 billion, while the market for gluten-free foods is expected to reach US$3.91 billion. There is plenty of customer satisfaction

to be earned on behalf of caterers by moving beyond dietary restrictions. Meals that are sensitive to environmental, economic and social issues by featuring fair trade or organic ingredients could make a significant impact on customers, considering the growth of these markets worldwide. In 2013, the global market for organic food reached €55 billion (US$62 billion) with the United States leading the marketplace. Fair trade products reached €4.37 billion (US$5 billion) that year, with the U.K. being the largest market. Airlines have seen the real world cost of neglecting food safety in special meals. In May 2013, a woman with a severe peanut allergy sued United Airlines after forcing the plane to land due to peanuts being consumed by a nearby passenger on board. This past June, two Air India staff members were suspended after Jain passengers were accidentally served meat on a flight back from a religious festival. Given the high volume of meals served on airlines, the only way to avoid mistakes like those mentioned is to follow an established set of standards, and thanks to QSAI, those standards are now easy for caterers to access.

In addition to religious dietary restrictions, medical meals are often requested, as well as meals free of allergens like nuts, gluten or dairy


TM

untesd o c s i D ckage pa new for itors exhib

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

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Meet 150+ Unique Airlines & Operators

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Organised by: Alternativ e Ener gy


COMPANY PROFILE: HAECO

POSITIONING

THE VECTOR

Rear view of the Vector-Y from HAECO

Decades of experience have gone into HAECO Cabin Solutions’ new economy class seat, which aims to maximize the passenger experience and meet the stringent demands of airline clients by MARY JANE PITTILLA

H

AECO Cabin Solutions has a crystal-clear vision when it comes to the passenger experience offered by its new Vector-Y economy class seat. “Passengers board a single-aisle aircraft and they each settle into the pillow top cushion of a sleek seat. They are likely to notice the ample living space; tapered arm rests and contoured seat back adding to their comfort. The passengers are relaxing into Vector-Y, the new economy seat by HAECO Cabin Solutions,” the U.S. company enthuses. With a classic minimalist design, VectorY’s amenities include an eye-level holder for passengers’ personal electronic devices and power ports that are easily accessible from the seat back in front of them. The raised seat backrest pivot is positioned to create maximum shin clearance with a forward baggage bar that allows ample leg-stretch space. “Vector-Y is amazingly comfortable for a lightweight economy seat,” says Kevin Carter, CEO of HAECO Americas in Greensboro, North Carolina. “Customers tell us they’re surprised by its comfort. We invested a lot to pursue what our team gathered from focus groups, building upon our deep understanding of seat architecture and advanced aircraft interiors engineering. It’s been years in development.” The new Vector seat platform was created out of HAECO’s position as a global leader in aircraft maintenance, repair and overhaul (MRO). HAECO Cabin Solutions used decades of experience to develop its lightweight seating, which includes the popular FeatherWeight seat platform. The new effort

72  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

to drive down ownership cost while adding passenger comfort builds upon that heritage, leading to the new Vector-Y economy seat. Vector-Y is constructed from carbon fiber for a thin profile that is designed to fit the variations of the human body while, at same time, delivering strength and durability. Carter said, “While Vector’s comfort and amenities will please passengers and keep them coming back, the airlines will enjoy its low cost of ownership over the seat lifetime.” In addition to features for maximum living space, Vector-Y provides comfort with its relaxing cushions and curved seat back, designed to cradle the body. The seat height is low enough to accommodate 95% of the adult female demographic and the tray table is high enough to accommodate 95% of the male. “We recognized that the best way to address the many, sometimes conflicting requests we were receiving from our customers was to design a new seat platform from the ground up,” explains Jose Pevida, Vice President of Engineering for HAECO Cabin Solutions. “We have done some pretty innovative things with seat design in the past, but airlines and their passengers have raised the bar and we knew we would have to jump higher to satisfy them with Vector.” HAECO applied its inventive engineering to every part of the Vector seat, even streamlining maintenance of the seat once it is in operation. Bumper inserts, for example, the parts that take the greatest galley cart and baggage abuse, have been designed to minimize replacement time and cost while at the same time reduce weight. Vector-Y has bumper inserts that are more easily removed for

fast, efficient and cost-effective replacement than having to replace the entire bumper, as is more traditionally required. Vector-Y has a low part count throughout to ease line maintenance complexity. All line-removable units can be replaced in five minutes or less. Throughout the design process, HAECO Cabin Solutions’ engineers endeavored to deliver an ideal balance of weight, performance and cost with the new seat’s design. Ease of maintenance, best-in-class weight and high marks for delivering passenger comfort were all required before the design process was closed. To enhance Vector’s aesthetic, HAECO also engaged the industrial design services of award-winning James Lee of Hong Kong’s Paperclip Design. As a seat platform, variations of the seat have been designed for different operational needs. The standard Vector-Y model meets requirements for short haul operations, whereas the Vector-Y+ model, including inflight entertainment and other built-in amenities, meets requirements for long haul. Both variations of Vector are available for retrofit on existing fleets, as well as line-fit for new aircraft. Though only recently introduced, airline customer interest in Vector has already been strong, which HAECO officials attribute to its attractive acquisition, installation and projected lifetime maintenance savings. Manufactured in North Carolina, the first deliveries of Vector-Y are projected for the first quarter of 2016. With commitments already in hand, HAECO Cabin Solutions in August was expecting to announce the first customer in coming weeks.


WHAT’S HOT!

WHAT’S

HOT! Turkish Airlines Kids’ Kit

Bonne Maman Chilled Breakfast Box

Company Name: Oakfield Farms Solutions Company Location: London, England Description: Known throughout the world for its quality preserves, Bonne Maman now offers airlines a complete branded breakfast box in exclusive partnership with Oakfield Farms Solutions in Europe. The chilled breakfast box contains three Bonne Maman branded products: the quintessential mini jar of preserves, a fresh yogurt, and a madeleine. Each product is made in France using traditional recipes, with the quality generations have enjoyed from Bonne Maman. Visit Oakfield Farms Solutions at IFSA, booth #627

Company Name: FORMIA Company Location: Hong Kong, Shanghai, Bangkok Description: A modern-day amenity kit for children, the kid’s kit designed by FORMIA for Turkish Airlines provides fun and entertainment onboard and post-flight. Doubling as a bike bag (it can be attached with velcro to the handle bar of a bike), it has a rubber enforced hole on the side through which the included headset can be connected to the child’s iPod/ iPhone, which can be placed in protected compartment inside the bag. In addition to the headset, other comfort items are included in the kit. Visit FORMIA at IFSA, booth #303S

FlyFit Antioxidant Nut Mix

Company Name: Vitalit Laboratories International Company Location: Amsterdam, the Netherlands Description: FlyFit is pleased to introduce its new gluten-free Antioxidant Nut Mix available in two sizes: a 4 ounce re-sealable bag (ideal for onboard retail) with cranberries, almonds, walnuts, banana chips, blueberries and peaches; and a 0.75 ounce pouch with almonds, walnuts, cranberries and blueberries. Developed in partnership with King Nut, FlyFit’s Antioxidant Nut Mix does not contain any preservatives or artificial colors and is a good source of nourishment and energy and helps to revitalize the body while traveling. Visit FlyFit at IFSA, booth #627

Place setting

Company Name: Zibo Rainbow Airline Appliance Co., Ltd. Company Location: Shandong, China Description: Zibo Rainbow is devoted to developing items for inflight use, including tableware and place settings. The company’s newly built plastic factory will provide high-quality products for various uses onboard. Visit Zibo Rainbow Airline Appliance Co., Ltd. at IFSA, booth #300S, #302S, #304S

Scallop Selects

Company Name: Clearwater Seafoods Company Location: Bedford, Nova Scotia Description: Clearwater Seafoods’ Scallop Selects feature Patagonian scallops chopped, formed and individually quick frozen. A great value alternative to sea scallops, Scallop Selects yield a remarkably similar appearance, flavor and texture.

www.pax-intl.com  |  PAX INTERNATIONAL  |  73


WHAT’S HOT!

Free for All Kitchen® Gluten-Free Brownie Thins

Company Name: Partners Crackers Company Location: Kent, Washington Description: Partners Crackers is pleased to introduce Free for All Kitchen® products, which are gluten-free, certified Kosher, and made with high quality non-GMO ingredients and without rice, corn or soy. Free for All Kitchen®’s Double Chocolate Brownie Thins are made with quality Dutch cocoa, cassava flour and a blend of five ancient grains, which make for a crispy, crunchy, delectable treat. The Double Chocolate Brownie Thins are available in 1 ounce bags, 60 bags per case. Visit Partners Crackers at IFSA, booth #521

ging the Power of Brin Glob al P

artne r

s h ip s

Inflight Tidy Kit

Company Name: RMT Global Partners Company Location: Atlantic, Munich, Singapore Description: The Inflight Tidy Kit from RMT Global Partners is a new first line cleaning/sanitation tool for the cabin crew in the case of lavatory mishaps and other messy situations onboard. The kit consists of a reusable PVC carry-all bag (a disposable version of the bag is also available), a mop (59 centimeters when collapsed and 100 centimeters when expanded) that securely grips any type of cleaning/disinfectant wipe, and a dustpan with accompanying sweeper. Storing easily onboard, the Tidy Kit has pocket space for additional items such as gloves and trash bags. Visit RMT Global Partners at IFSA, booth #421

to w o r k f o r Y o u !

Design to Reality We Make it Happen! Visit us at IFSA Booth 421/423, in Portland, Oregon

Ocean Spray® Grab & Go snacks

www.RMTGlobalPartners.com +1 770.717.5661 74  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

Company Name: DFMi Company Location: Atlanta, Georgia Description: DFMi is pleased to introduce Ocean Spray® Grab & Go snacks, a tasty, guilt-free snack. Craisins® Dried Cranberries Clusters combine sweet, chewy dried cranberries with wholesome ingredients like almond and granola, and Craisins® Dried Cranberries Greek Yogurt combines dried cranberries with Greek yogurt for a flavorful combination. Using only quality ingredients, Ocean Spray® provides healthy snacks for the whole family. Visit DFMi at IFSA, booth #701


WHAT’S HOT!

Children’s Frog Collection

Company Name: AVID Airline Products Company Location: Middletown, Rhode Island Description: AVID believes catering to children passengers is as important as reaching out to the adult counterparts. From unique brand-driven concepts to creative design and production, AVID provides solutions for little passengers. Based on a client’s needs, AVID will design a kit, a brand, and an atmosphere, a child will remember post-flight. Visit AVID Airline Products at APEX, booth #1403

Linstol PE-95 Earbud

Company Name: Linstol Company Location: Naples, Florida Description: Linstol’s new PE-95 Earbud is designed to be the new standard in premium earbuds for the airline industry. The PE-95 features a comfortable, ergonomic angled shape that fits snugly within the ear and provides exceptional sound quality and passive noise isolation. Customization for both earbud and matching case is available at a competitive price point. Visit Linstol at APEX, booth #2325

2014

www.pax-intl.com  |  PAX INTERNATIONAL  |  75


WHAT’S HOT!

Halal-certified desserts

Company Name: Lily O’Brien’s Company Location: Kildare, Ireland Description: Lily O’Brien’s has recently developed a range of Halal-certified desserts in response to the growing demand from airlines for high quality products that cater to passengers’ dietary needs and restrictions. Lily O’Brien’s has launched four new Halal-certified dessert recipes, which include Dark Chocolate Mousse with Butterscotch sauce, Lemon Posset, Blueberry and Vanilla Cheesecake and Chocolate Orange Mousse. Visit Lily O’Brien’s at IFSA, booth # 526A

Duetto – Sweet & Savory Snacks

Company Name: Group SOI Company Location: Rome, Italy Description: Group SOI is pleased to introduce its Duetto Combo Sweet & Savory snacks, packed all in one elegant and easy-to-open box. Easy to enjoy — simply reheat in the oven for 15 minutes — the Sweet & Savory Duetto Combo snacks are made by following traditional Italian methods and recipes, including locally harvested, fresh vegetables and mozzarella cheese to ensure authenticity in taste and flavor. A perfect snacking solution, Group SOI’s sweet Duetto Combo snack includes a variety of Napolitano combinations, including: capresina carrot, margherita pizza and basil pesto; cereal cake with blueberries and panfutello margherita, flan with mixed berries and almonds and panzerotto black olives.

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.

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.

76  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

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


TOMORROW’S AIRCRAFT INTERIORS INDUSTRY IN THE MAKING

SAVE THE DATE 4 - 5 NOVEMBER 2015

SCAN TO SAVE THE DATE

THE ONLY DEDICATED AIRCRAFT INTERIORS EVENT IN THE AMERICAS REGION Aircraft Interiors Expo Americas 2015 Washington State Convention Center, Seattle 4 - 5 November 2015 For more information www.aircraftinteriorsexpo-us.com/pax15

Organised by:


CALENDAR AND ASSOCIATION NEWS

TFWA offers research results and plans workshops for Cannes event The Tax Free World Association will give visitors to its annual Exhibition and Conference access to research and studies that will be available complimentary to the group’s members. The TFWA also plans market workshops during two days of the event. The workshops will focus on the South Korean market, and inflight sales. Both will be held at the nearby Majestic Hotel. During the one-hour workshop on Wednesday, October 21, Peter Mohn owner and CEO of m1nd-set and Alison Hughes, Research Director Counter Intelligence Retail will present highlights of the group’s research studies. Moderator will be TFWA Research and Corporate Affairs Director John Rimmer. The Korea Workshop will include Mikyong Kwon, Senior Vice President and Head of the Duty Free Division at SK Walkerhill a Korean duty free retailer, and Yang Soung-hoon, Professor of the Division of International Tourism at Silla University in Busan. For the Inflight Focus Workshop, TFWA has organized feature presentations and debate with John Linssen, Category Manager Inflight Retail at KLM Royal Dutch Airlines and Karen Durban, the airline’s Inflight Sales Group Director for Europe and Africa. Also involved will be Counter Intelligence Retail Managing Director Garry Stasiulevicuis. This year’s TFWA will be held October 18-23 at the Palais des Festivals et des Congrès in Cannes. Delegates are requested to pre-register for the conferences and workshops by contacting Catherine Fily at conference@ tfwa.com

C A L E N D A R 2015 International Flight Services Association/Airline Passenger Experience Association Expo, September 28-October 1 Portland, Oregon. For more information Contact IFSA at ifsa@kellencompany.com or call 404 252-3663, or contact APEX at info@apex.aero or call 212 297–2177 Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo Americas, November 4-5, Seattle, Washington. For more information contact Customer Service ataircraftinteriorsus@reedexpo.com or call 203-840-5680 SIAL Middle East Trade Show and Networking Forum and Airline Catering Event, December 7-9, Abu Dhabi. For more information, contact SIAL Middle East FZ LL at info@sialme.com or call +971 (0) 2 401 2949

2016 Aircraft Interiors Middle East and Maintenance, Repair and Overhaul, February 3-4, Dubai World Trade Centre. For more information Contact F&E Aerospace Dubai Tel: +971 (0) 4 603 3300 or fill out enquiry form at http://www.aime.aero/forms/enquiry-form Aircraft Interiors Expo/World Travel Catering and Onboard Services Expo, April 5-7, Hamburg, Germany. For general inquiries contact AIX at aixhamburg.helpline@ reedexpo.co.uk or call +44 208 271 2174 Marine Hotel Association 31st Anniversary Conference and Trade Show, April 10-12 Hyatt Place/Orlando Convention Center, Orlando, Florida. For more information, contact MHA at mha@mhaweb.org or call 415 332-1903

Tyler to end time at IATA in 2016 The International Air Transport Association (IATA) announced at the end of August that Director General and Chief Executive Officer Tony Tyler, will retire in June 2016 after serving five years in the position. “Tony Tyler is a very effective leader of IATA, who is achieving much in his role as Director General and CEO. I regret that he will be leaving the Association, but respect his decision to retire next year after a long and successful career in aviation. The search will now start for a successor to be appointed at the next IATA Annual General Meeting in Dublin in June 2016. In the meantime the Board will continue to guide and support Tony and his team in their mission to deliver a safe, efficient and sustainable airline industry,” said Andrés Conesa, Chief Executive Officer of Aeroméxico and Chairman of the IATA Board of Governors. “After five years as Director General and CEO of IATA, I believe it will be time for me to retire and leave the organization. It is a great privilege and responsibility to lead IATA, and I am proud of what the IATA team is achieving during my term of office. I greatly appreciate the support I receive from the Board of Governors and the membership at large, and from my colleagues. I remain fully committed to leading IATA until my successor is appointed in June next year,” said Tyler. Before joining IATA in 2011. Tyler was Chief Executive of Cathay Pacific Airways in Hong Kong, in which capacity he also served on the IATA Board of Governors including as its Chairman from June 2009 to June 2010. 78  |  PAX INTERNATIONAL  |  SEPTEMBER 2015

Tony Tyler


spiriant says Hola Innovative inflight equipment concepts coming soon to Latin America! After a successful launch in the Middle-East, SPIRIANT continues its journey to Latin America. With a dedicated team, we work with you to design and create the inflight equipment you need. State-of-the-art logistics result in a more efficient supply chain process that can make your life easier and reduce complexity. All this and more coming soon in 2015!

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


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

Follow us on LinkedIn lsg.sc/linked in

PAX APEX/IFSA Portland September 2015  
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