ma y 2 0 1 4
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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
MHA orlando Dubai Travel Catering Expo
Cruise growth Q&A with MHA President Ozer Balli Comfort and amenities in the cabins
Airbus reveals A350 WXB Cabin p.
Sustainable food products p.
rum report p.
spiriant goes global Inspiring in-flight equipment solutions now in the Middle East We design, create and deliver smart in-flight equipment concepts while optimizing the entire supply chain through state-of-the-art logistics. With our European heritage in-tow, SPIRIANT is taking its design expertise global â&#x20AC;&#x201C; opening a new office in Dubai in 2014. Â Discover how we can make your life easier, reduce complexity and inspire your passengers by visiting www.spiriant.com
Visit us at booth 4C54 (Hall B4) to learn more about SPIRIANT and our award-winning solutions.
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: email@example.com
E d i t o r i a l s ta f f Rick Lundstrom, Editor-in-Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852
All for an amenity
Where else but on a cruise line can a person find the finest indulgences and comforts? Well, maybe to a certain extent on an airline. The staff at PAX International returned from the World Travel Catering and Onboard Services Expo and the Aircraft Interiors Expo with barely enough time to put together this issue. It was a dizzying week, but what we saw in Hamburg should be a comfort to air travelers — at the very least those who can travel the front cabin in First Class, Business Class, and to an extent the now generally accepted premium economy cabins. We had the chance to see a prototype of the next generation of wide bodies from Airbus (see page 27), which has rung up orders for more than 800 aircraft, with first deliveries (naturally) to a Middle East carrier, Qatar Airways. We saw a cabin concept called the Halo from Zodiac Aerospace that will redefine what First Class travel would look like on a wide body, along with seats of the finest Italian leather and examples of entertainment and communication that could answer whatever need an airline has to keep passengers occupied. But we saw a lot of smaller things, too. Things slightly larger than the palm of your hand. We also saw the enjoyment and pride airlines and suppliers took in putting together a winning amenity kit. It seems like a simple gesture. A little gift handed out at the beginning of a flight to make a passenger’s time onboard a little more comfortable. However, a lot of thought goes into the kits, and this year’s TravelPlus Amenity Bag Awards was one of the many delights during our week in Hamburg. Not only does the industry get a glimpse with what the competition might be putting in the bag, but the world of travel also takes interest. Simon Ward, who organizes the yearly awards gave the gathering a rundown the evening of April 8 on the number of major consumer publications that publicize the winning airlines. Interested readers can find the winners for 2013 at http://travelplusawards.com TravelPlus has managed to build the awards into a well-suited niche, which is focused and specific. The obvious joy by airlines and their suppliers shows that such an effort has been a definite addition to the travel industry.
E-mail: firstname.lastname@example.org Melissa Silva, Editor Tel: (1 905) 821-3344 x21 E-mail: email@example.com Tanya Filippelli, Associate Editor Tel: (1 905) 821-3344 x31 E-mail: firstname.lastname@example.org Contributers: Claire Malcolm Wendy Morley
Ar t d e pa r t m e n t Sarit Scheer E-mail: email@example.com
Advertising Offices Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: firstname.lastname@example.org PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. May 2014, Vol. 18, No. 3. 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
VOL . 1 8 , NO . 3
12 Middle East Maritime
With one new terminal addition set for completion this year, another in design, and commitments from big cruise line players, a new era of Middle East cruising is on the horizon
14 A glimpse of things to come
Airbus gave visitors at this year’s Aircraft Interiors Expo in Hamburg a look at an outfitted A350 WXB, as the company readies the aircraft for its first delivery this year to Qatar Airways
16 Delighting on Disney
Marine Hotel Association President Ozer Balli finds challenges in catering to an increasingly diverse passenger base of all ages
18 Consciousness on the table
Cruise lines make a concerted effort to tout their sustainability bona fides, as do the companies that supply them
22 Material matters
With longevity in the industry, two suppliers are making strides to increase efficiency, while providing exceptional service
25 Happy sails
PAX International embarks on a memorable journey with WESSCO International to learn about its vast product portfolio for cruisers
27 Catering to a new audience
PAX International speaks with the players that will meet in Dubai next month for Reed Exhibitions’ first catering event in the region
rum Report & cruise news
31 Premium rum makes the Caribbean
4 | PAX INTERNATIONAL | MAY 2014
even hotter Travelers to the Caribbean want to bring some of that heat home
NEWS cruise line news
TravelPlus Amenity Bag Awards recipients announced This year’s TravelPlus Amenity Bag Awards took place at the Radisson Blu Hotel in Hamburg, alongside the World Catering and Onboard Services Expo on the evening of April 8. The awards ceremony attracted industry leaders, and those who hold a pivotal role in the conception, design and supply of some of the world’s most beautiful passenger amenity kits. This year’s ceremony saw the number of bags increase to more than 120 and entries from across the cabin classes. “The 2013 Awards were strongly contested, and the standard and quality of the bags entered show that, in all classes of travel, the industry is clearly investing both time and money in passenger comforts,” said Simon Ward, CEO and Founder of the awards. The TravelPlus Airline Amenity Bag Awards is the only international prize for design and innovation in Passenger Airline Amenity Kits. The Winners for each of the categories and the supplier companies are as follows: Business Class The Americas Unisex – American Airlines – Wessco Business Class Middle East Unisex – Gulf Air – SPIRIANT/FORMIA
Crystal offers Wi-Fi perks to members Crystal Cruises announced in March that members of its Crystal Society would receive one hour of free Wi-Fi Internet daily while on board. Crystal Society is the line’s club of repeat passengers. Effective with Crystal Serenity’s September 19 New England/Canada sailing and Crystal Symphony’s October 15 Panama Canal cruise, each Crystal Society guest will receive 60 minutes of complimentary internet access for every day of the cruise. Society members can use the new complimentary access on an iPad, iPhone, laptop or other wireless device or on Crystal’s own Computer University@Sea 27-inch, dual-compatible iMac computers. The company has spent more than a year planning and installing improvements to the onboard Internet experience. Installations have added satellite bandwidth for simultaneous streaming. Crystal has also expanded the Wi-Fi signal range, making wireless connection available everywhere on board. The Internet service can also be accessed anywhere in the world. All full revenue guests who have completed their first Crystal cruise automatically become Crystal Society members. Additional minutes for Society members are available for 75 cents per minute without an activation fee. Internet packages that reduce the per-minute charges are also available. 6 | PAX INTERNATIONAL | MAY 2014
Business Class Middle East Female – Emirates – gategroup-Harmony Business Class Middle East Male – Emirates – gategroup-Harmony Business Class Europe/Africa Unisex – Aeroflot – AK Service Business Class Europe/Africa Female – Alitalia – gategroup-Harmony Business Class Europe/Africa Male – Alitalia – gategroup-Harmony Business Class Asia/Oceania Unisex – Garuda Airlines – FORMIA Premium/Economy – Turkish Airlines – FORMIA Children’s Under Six Years – Emirates – Buzz Children’s Over Six Years – Lufthansa – SPIRIANT Ethically Sustainable – Etihad – Wessco Inflight Amenity/Gift – Etihad – Wessco Best Collaborative Initiative – TAP Portugal – Sky Supply Most Innovative Bag – Turkish Airlines – FORMIA First Class Female – Singapore Airlines – gategroup-Harmony First Class Male – Oman Air – gategroup-Harmony First Class Unisex – Garuda Airlines – FORMIA Supplier of the Year – FORMIA
Dining takes a Dynamic turn on RCI Royal Caribbean International announced the next vision of foodservice at sea with what it calls Dynamic Dining aboard the Quantum and Anthem of the Seas. The new ships will feature 18 restaurant concepts, including five complimentary main restaurants, as well as a new reservation system. “Royal Caribbean has long offered flexible dining options, but Dynamic Dining offers a new level of flexibility, variety and quality,” said Lisa Lutoff-Perlo, Executive Vice President of Operations. Dynamic Dining offers passengers five complimentary, full-service restaurants, each with its own cuisine and ambiance. Chic offers contemporary cuisine and Silk features a Pan-Asian menu; The Grande has a décor and style of trans-Atlantic lines, offering classic dishes in a formal setting, while The American Icon Grill was described as a classic American road trip with regional favorites and a comfort-style menu. The Coastal Kitchen will fuse Mediterranean influences with California farmlands and will be available exclusively for suite guests. Britains’ Jaime Oliver is partnering with Royal Caribbean in Jamie’s Italian restaurant. Other dining options include Wonderland, Michael’s Genuine Pub and the Divinely Decadent at Solarium Devine duck at the Silk Pan-Asian Restaurant Bistro. Royal Caribbean also adds its favorites. Chops Grille steakhouse, Izumi Japanese Cuisine and Chef ’s Table will be revamped for the Quantum class. More casual options include the Windjammer Marketplace, The Café @Two70s, the SeaPlex Dog House, Sorrrento’s, Café Promenade and Johnny Rockets.
NEWS cruise line news
Carnival Introduces New Children’s Program Carnival Cruise Lines has added a new marine-themed children’s program, Camp Ocean, to its fleet of 24 “Fun Ships.” Set to debut on Carnival Freedom on May 24, the expansive new program will immerse children ages two to 11 in the wonders of the sea through fun, engaging and educational experiences. The program will feature more than 200 new ocean-inspired activities ranging from educational games such as Sea Creature Discovery and Marine Life Trivia, to creative arts opportunities including Design Your Own Aquarium and Make Your Own Sailboat. Camp Ocean, which will replace the line’s existing Camp Carnival program, will welcome youngsters with light blue and white underwater-colored spaces and friendly, experienced staff. Three age-related categories will each have their own identity: Children ages two to five will be dubbed “Penguins,” with those ages six to eight called “Sting Rays,” while nine to 11 year-olds will be “Sharks.” Distinctive areas and activities have been customized for each of the new age designations – from miniature play igloos for the Penguins, to interactive gaming stations for the Sharks. Currently on Carnival Freedom and debuting on Carnival Vista in 2016, a new purpose-built Camp Ocean play area will include Party Reef; a common shared space that brings each of the groups together, as well as Creative Cove, a breakout room for arts and crafts activities. “While our current children’s program consistently gets very high marks, we’ve challenged ourselves to exceed expectations with a truly dynamic and diverse program for our youngest guests,” said Mark Tamis, Carnival’s Senior Vice President of Guest Operations. “With our new highly tailored age groupings and themed activities connected to the oceans and their fascinating underwater habitats, we’re excited to invite kids to Camp Ocean to have an extra special and memorable Carnival vacation experience,” added Tamis. Camp Ocean also provides travel agents with an exceptional family-friendly feature to market to their clients with children.
MSC newbuilds largest by European player
In March, MSC Cruises and STX France signed a letter of intent for two prototype cruise ships, due for delivery in 2017 and 2019 respectively. The two ships will join MSC Cruises’ fleet of 12 ships, all built in the Saint-Nazaire yards. Building is due to start in spring 2015. The contract will be binding when the financial package is secured. The two ships will increase the line’s capacity by 31%. The ships will be 1,033 feet long and 141 feet wide, and weigh 167,600 gross tons. Each ship will add 2,250 cabins for guests, nearly 820 crew cabins, and accommodate 5,700 passengers and 1,536 crewmembers. “The new prototype will be the biggest cruise ship ever built by a European ship owner and the most versatile and flexible of the world: Not only will it be able to call in most of the ports and destinations on earth, without compromise, but it will have extraordinary features that will make it the perfect choice at sea, in summer and in winter,” said Gianni Onorato, CEO of MSC Cruises. Among the new features of the ships will be the specially designed cabins for families and an extended MSC Yacht Club — the entirely self-contained private club on the foredecks that will now be completed with a vast solarium, a private lounge and restaurant and duplex suites. The new prototype is the result of a long development process, conducted in the framework of STX’s ECORIZON® program, leading to the creation of a new generation of ships that are cleaner, more efficient and more technological. They will be water emission free, while its hull and propulsion system will be optimized for better energy efficiency. The installation of scrubbers will allow for fumes to be neutralized and CO2 emissions to be in accordance with the latest evolutions of international maritime regulations.
The M/V Louis Cristal completed its first year of an itinerary that took it around Cuba
Cuba Cruise planning season two
The M/V Louis Cristal docked earlier this month in Havana, capping off the last sailing of Cuba Cruise’s 2013/2014 maiden season. For the past 15 weeks, Cuba Cruise has shown passengers the important points of the eclectic Caribbean island. The Canadian company is preparing for its second run, from December 22nd, 2014 to March 30th, 2015. “The response is enormously positive and our team is excited to open the phones this month and share Cuba’s majestic scenes and culture with new and second-time travelers in 2014/2015,” said Dugald Wells, Cuba Cruise President, who joined fellow passengers aboard the season’s final cruise. Cuba Cruise took passengers to Punta Frances and Montego Bay, with calls at Cuban countryside and the island’s fabled colonial towns. www.pax-intl.com | PAX INTERNATIONAL | 7
NEWS AIRLINE NEWS
Water from Zamzam well allowed on Saudi Arabian Saudi Arabian Airlines will accept 10-liter Zamzam water bottles from Haj and Umrah passengers and visitors free of charge at King Abdulaziz International Airport in Jeddah and Prince Mohammed bin Abdulaziz Airport in Madinah. A passenger will be allowed to carry one Zamzam bottle produced at King Abdullah Zamzam Water Project and it will be accepted along with the baggage. Zamzam is the name of a well in holy city of Mecca that provides natural spring water to the millions of Muslim pilgrims who visit each year. The national flag carrier took the decision as part of its efforts to improve its services to Hajj and Umrah passengers and support the King Abdullah project for the distribution of Zamzam water. Saudia will also accept Zamzam water bottles at other domestic airports from passengers traveling to domestic and international destinations as part of their allowed baggage. Passengers will have to pay extra baggage fees if the bottles exceed the allowed baggage limit.
Oman Air reports high connectivity usage The number of passengers using inflight connectivity on Oman Air’s OnAirequipped A330s has increased dramatically in the past year, as has the volume of data exchanged. The airline has seven A330s fitted with both Mobil OnAir and Internet OnAir. From 2012 to 2013, the number of Oman Air’s passengers logging onto the OnAir networks increased by 45%, and 85% more data was used. Oman Air has worked on increasing usage by implementing a series of creative new marketing initiatives. These have included a promotion allowing passengers to use frequent flyer miles to purchase Wi-Fi codes, as well as offering free vouchers to First and Business class passengers in three or four different periods throughout the year. The airline has also included a promotional advertising campaign and a clip about Mobile OnAir before every film. OnAir predicts that Oman Air will see a doubling of Wi-Fi usage in 2014, thanks to its marketing activities and providing passengers with value-added services around connectivity. The usage figures show that when passengers know about the service, there is a great demand for it. It also shows that OnAir connectivity can meet both customer expectations and the increasing demand for the service. Oman Air has opted for OnAir because it is the only provider offering consistent global coverage. OnAir has a unique network of regulatory authorizations from over 100 countries and more than 350 roaming agreements with mobile network operators. These are complemented by Inmarsat SwiftBroadband, the only satellite network specifically designed to provide worldwide coverage.
FORMIA to supply kits for two airlines In April, FORMIA announced the introduction of a luxury Loewe amenity bag for Japan Airlines’ First Class passengers and continued a long supply relationship with Austrian Airlines. For JAL, FORMIA will develop items for the airline’s First Class passengers. One of the brands aboard JAL is Loewe. Japan is Loewe’s largest market outside of its home territory of Spain. FORMIA will supply JAL with a set of Loewe branded unisex amenity kits, or miniature handbags in two styles with two color variations for each. First Class passengers can collect the full set of reusable bags over multiple flights. The bags will contain a range of Loewe cosmetic products.
FORMIA now supplies kits for Business and Economy Class to Austrian Airlines. The new Business Class is the second generation of the airline’s inflight amenity kit. The kit is composed of a Loden-look fabric bag containing a popular skincare product from the German Bogner range of cosmetics. Presented in a range of different designs, each comfort kit features a traditional Austrian motif embroidered using typical Austrian leather stitching interpreted in a modern way. Passengers will also find these motifs embroidered on the seats of Austrian Airlines’ intercontinental flights. The kits make
FORMIA has a long association with Austrian Airlines, and is supplying Business Class and Economy Class kits
8 | PAX INTERNATIONAL | MAY 2014
Products from Loewe are popular in Japan
a perfect collector’s item as well as an attractive accessory and represent a little piece of Austria for holidaymakers and travelers to take away. The kit in Economy Class, known as a “Tascherl” (or ‘Little Pocket’), comes in a red-and-white checked design and is available for purchase during the flight, giving travelers the opportunity to keep a useful and attractive reminder of their Austrian holiday.
Your hospitality service partner for over 30 years
For over 30 years, WESSCO has specialized in supplying a diverse range of products for our Cruise Line customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your guests. Come visit us at the Marine Hotel Association (MHA) 2014 in Orlando from the 27th to the 29th of April at booth #424-426. To set up an appointment with us please email us at email@example.com. We look forward to discussing how we can meet your onboard service needs.
firstname.lastname@example.org T: 310-477-4272 F: 310-477-7910 www.wessco.net
Seabourn names Expedition Operations and Planning Manager Seabourn announced that it has hired veteran expedition leader Robin West as its Manager, Expedition Operations and Planning, to head up its cruise programs in Patagonia and the Antarctic. West was expedition leader during Seabourn’s inaugural season of four voyages aboard its ultra-luxury Seabourn Quest in Antarctica and Patagonia between November of 2013 and February of 2014. A native of South Africa, West founded two companies offering scuba diving and outdoor adventure experiences in the country. He has participated in expedition travel operations since 2002, sailing on numerous ships and planning and executing expedition programs for half a dozen companies. He will also act on the company’s behalf in preparing the detailed daily landing schedules in Antarctica and hiring and managing the larger expedition team. In addition, he will further enhance the company’s current deployments.
Costa Cruises adds two new members to its team Costa Crociere earlier this year named Neil Palomba to the newly created position of Senior Vice President, hotel operations and guest experience and Stefania Lallai sustainability and public relations director.
FREE YOUR TASTE BUDS™
Palomba will oversee hotel operations and guest services across the Costa fleet. He started in the cruise industry in 1996 with MSC Cruises, advancing through several onboard positions and becoming project manager of the newbuilds department in 2001. In 2006 he was appointed Neil Palomba Chief Operating Officer of the MSC sales and marketing office based in Fort Lauderdale, Florida, overseeing the U.S., Canada, Caribbean and Mexico. In 2010 he was appointed Corporate Operating Officer based in Geneva, responsible for optimizing profit by establishing performance parameters and developing new destinations including supervision of MSC’s South Africa operation. Lallai will develop socially sustainable strategies for the company and relations with principal stakeholders. She joins Costa from TNT Express Italy, where she was most recently Communication and Corporate Responsibility Director Italy, southern Europe, Middle East and Africa. She has managed social impact, environmental issues, voluntary work and charitable contributions. She also was a member TNT’s working group for the Dow Jones Sustainability Index, the global stock index that measures the sustainability performance of global companies. Stefania Lallai
Mark Best joins HAL Culinary Council
All-Natural, Non-GMO, GlutenFree, Certiﬁed Kosher Made with Cassava Flour and Five Ancient Grains No Rice, Corn, Soy, Artiﬁcial Flavors or Preservatives
freeforallkitchen.com 10 | PAX INTERNATIONAL | MAY 2014
Australian Chef Mark Best was recently welcomed to Holland America Line’s Culinary Council at an event on ms Amsterdam during the ship’s call in Sydney during its 115-day Grand World Voyage. Best joins Holland America Line’s Master Chef and Council Chairman Rudi Sodamin, and prominent international chefs Chef Mark Best Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres on the Culinary Council. Best will add a selection of his French-inspired signature dishes to the line’s menus and work with Sodamin and other council members to shape the culinary direction aboard Holland America Line’s fleet. Best has worked overseas at famous French restaurants, including Alain Passard’s three-Michelin-star L’Arpege in Paris, France, and Raymond Blanc’s Le Manoir Aux Quatre Saisons in Oxford, England. He leaned on these experiences with classic French culinary preparation and matched them with his own innovation to become the face of new Australian cuisine. He returned to Australia in 1999 and opened Marque in Sydney’s Surry Hills.
BEST PRICING • LATEST DESIGNS • IN TIME SUPPLIES • BEST QUALITY • RELIABLE SERVICE
Travel Catering Expo 2014 Dubai 11 - 13 May 2014 Dubai, UAE
You are welcome to visit our booth
AIRLINE - RAILWAY- HOSPITALITY- MARITIME SOLA BV - Van Reenenweg 155, 3702 SJ Zeist, The Netherlands, telephone: +31 30 692 33 64, e-mail: email@example.com
efore the end of this year, the doors are scheduled to open on an expanded Mina Rashid Cruise Centre in Dubai filled to the walls with duty free outlets, retail shops and all the infrastructure needed to handle up to 14,000 passengers at one time, all under the close monitoring of DP World. Not far from the facility, plans for a permanent cruise terminal at Zayed Port in the United Arab Emirates capital city of Abu Dhabi are shaping up. Design concepts for the facility have been sent out and a decision will be made later this year on the look. But as has always been the case, the UAE cities are looking ahead years beyond 2014. With big events looming and construction at airports, such as the Midfield Terminal project in Abu Dhabi, the next decade is on the mind of planners. Ever since Dubai and the UAE have shot up the list of favorite world destinations, tourism planners have been on the hunt, launching initiatives to make the area popular for cruise tourists. Through the 2013-2104 cruise season, popular itineraries have been five to sevenday departures, leaving from Dubai and touching the well-known stops in the region, and a few more obscure ports in the UAE and the Sultanate of Oman. At the beginning of the year, 18 international cruise lines had Dubai on their international and world cruise
Cruise ships docked at Mina Rashid in a January 2012 photo
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With one new terminal addition set for completion this year, another in design, and commitments from big cruise line players, a new era of Middle East cruising is on the horizon by RICK LUNDSTROM
DP World’s vision of Mina Rashid Island as a tourist destination
itineraries, reports DP World. As winter melted away into spring, cruise terminals around the UAE were preparing for some important new activity. In mid-April of this year, the Queen Elizabeth, the new liner from Cunard, would make its first call at Port Zayed in Abu Dhabi with crew and 2,200 passengers. Sultan Al Dhaheri, Acting Executive Director of Tourism for the emirate called
the arrival of the Queen Elizabeth “the most high-profile call of what is to be our busiest cruise season.” In March, the MS Hamburg of Plantours called at Zayed Port in Abu Dhabi for the first time ever as part of its cruise tour through the Middle East. Its 590 passengers and crewmembers experienced a day in the UAE capital before sailing off on an itinerary that included Oman and ports in Yemen, Saudi
regional report The Splendour of the Seas will be plying the tranquil Gulf waters in the 2015-16 season
An artist’s conception of the Mina Rashid cruise terminal, set for completion this year
Arabia and Egypt. However, the biggest cruise line news of the year so far for the region was the announcement at the end of March that Royal Caribbean International would be returning with is Vision-Class ship, the Splendour of the Seas. The announcement marks the return of the cruise line after it left the region following the 2012-2013 season, citing weak demand. Royal Caribbean plans to home port the 1,830 passenger Splendour of the Seas in Dubai for a four-month stay, adding an estimated 32,000 cruise passengers on its sailings that were open for bookings April 10. For the season running through the winter of 20152016, Royal Caribbean plans 16 round-trip cruises out of Dubai. The ship will have calls in Muscat, Khasab and Abu Dhabi. Landing the Splendour for the 2015-2016 cruise season was achieved through discussion with key players in the region, said Helen Beck, Regional Director and International Representative for EMEA at Royal Caribbean International. Officials from the Dubai Department of Tourism and Commerce Marketing, the Tourism and Cultural Authority of Abu Dhabi and Oman’s Ministry of Tourism among others, have cooperated to form the Cruise Arabia Alliance to promote the region for cruise itineraries. “This is a welcomed step in continuing to promote the economic and touristic benefits of cruising and I’m sure the season will be very successful,” said Beck in the March announcement of the Splendour’s deployment to Dubai next year. “Dubai’s vision is to attract 20 million tourists a year by 2020,” said Mohammed Al Muallem, Senior Vice President and Managing Director, DP World UAE Region. “With the Department of Tourism and commerce marketing anticipating cruise tourist numbers reaching the US$1 million mark.” The UAE as a whole is well on the way to reaching the goal. At the end of March, the country reported that cruise tourism reached
582,000 in 2013. Of that, the emirate of Dubai received 386,000. With big-name cruise lines and large ships planning Gulf Region itineraries for the winter of 2015-2016, the ports of Dubai along with those in Muscat, Abu Dhabi and Khasab in Oman will be welcoming tourists from around the world during the cruise season. Other ports in the region saw increases in cruise traffic as well. Last year, the Abu Dhabi Tourism and Cultural Authority reports 196,000 tourists on 11 cruise operators called at the UAE capital. Estimates show passenger traffic should top 200,000 this year. Port Qaboos in Muscat brought in 200,000 cruise passengers in 2013, and officials estimate that totals will increase 15% to 20% this year. Musandam, and the enclave of Oman attracted 60,000 cruise tourist last year. Other popular calls in the UAE include the Emirate of Fujairah and Khor Fakkan in the Emirate of Sharjah. Mina Rashid in Dubai opened in 2010. That same year officials gathered at the docks of the newly completed terminal to officially name what was then the newest ship from Costa Cruises, the Costa Deliziosa. “We work closely with the (DTCM) Dubai Department of Tourism and Commerce Marketing in promoting cruise tourism in Dubai,” said Al Muallem. “And our investment in expanding Dubai Cruise Terminal capacity and building the ultra-luxury new facility at Mina Rashid is in line with the Dubai Government’s strategy to position the
city as a leading tourist destination.” DP World says its new expanded cruise terminal will be the largest covered cruise facility in the world. When fully completed, the terminal will hold up to seven cruise vessels at one time and will be able to service more than 25,000 passengers. There will also be a 70,000 square-meter car park that will accommodate 36 buses and 150 taxis with additional space for private cars and parking bays for employees and visitors. The new terminal is DP World’s contribution to tourism growth in the UAE. Dubai has made a successful bid for the 2020 World Expo “and our attention now turns to making sure we have the infrastructure in place to support this event, and the expected growth in cruise tourists at Mina Rashid,” said Al Muallem. The temporary cruise terminal at Zayed Port currently greets passengers. At 1,600 square meters, the facility offers information and guidance by the Abu Dhabi Tourism and Cultural Authority along with food service and displays of henna artistry and falconry. Sometime this year, the Abu Dhabi Ports Council will decide on a design for a new permanent cruise center at Zayed Port. The emirate plans to open the new facility in 2015. Also in the plans is a second port of call stopover in the emirate’s western region, known as Al Gharbia. Designs have also been commissioned for a dedicated cruise beach with amenities at nearby Delma Island that will be included in 2015 and 2016 itineraries. www.pax-intl.com | PAX INTERNATIONAL | 13
a glimpse of
Test equipment in the economy class cabin made the trip from Toulouse to Hamburg
things to come Airbus gave visitors at this year’s Aircraft Interiors Expo in Hamburg a look at an outfitted A350 WXB, as the company readies the aircraft for its first delivery this year to Qatar Airways by RICK LUNDSTROM
full morning of tours, talk and travel to the newly inaugurated Airbus Customer Definition Center took place on April 7, as the aviation industry and its vast array of support companies gathered in Hamburg for the Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo, from April 8-10. However, the guest of honor that sat quietly in a hangar at the sprawling Airbus complex was aircraft MSN002, the first A350 XWB to be outfitted with cabin interior products and one of five prototypes. The aircraft made its maiden flight in February of this year and has been undergoing intensive cabin flight-testing since mid-March in Hamburg. The aircraft was outfitted with seats in a twoclass configuration; however, equipment used during the testing phase also shared much of the cabin space. During the morning session, media and representatives from Airbus talked about the future of the latest widebody set to enter operations this year. People were also escorted room to room in the Customer Definition Centre where airlines in the future will spend weeks with Airbus staff making decisions from cabin layouts, selecting suppliers from within and outside the thick Airbus catalog for every aspect of cabin interiors. The interior of the A350 WXB will be determined by airlines at the Airbus Customer Definition Centre
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The Customer Definition Centre is where purchasers “freeze” the design of the aircraft. Airbus’ goal, say company officials, is to one day in the future take the aircraft from design freeze to delivery of the first model within a year. In the case of the A350 XWB, those decisions cover an endless selection of products, designs configurations and colors. They also involve making the best use of the XWB (Extra Wide Body) for seating that can run nine-abreast in a seat size that is 18 inches between armrests. Other configurations can push the seating in economy class to 10-abreast in a 3-4-3 layout. The Customer Definition Centre is divided into sections, each with their own tasks and objectives. The Design Studio is where suppliers and designers present and offer materials, colors and textures. In the Inspire Area they can select look through a full-scale, fully integrated cabin mockup. Configuration takes place in the A350 XWB Configurator, a tool that allows potential customers to digitally visualize and select possible cabin layouts. “The catalog is going to be a living experience,” said Jorg Schuler, Head of Cabin and Cargo at Airbus. Much of the questioning of the early morning centered on the role of catalog suppliers, and those companies, such as first class seating manufacturers A full business class cabin was loaded for the test flight and reveal at April’s Aircraft Interiors Expo
that are not part of the current catalog. A number of features of the A350 XWB jet were stressed again and again by company officials. Among them are a wiring system that eliminates bulges in the flooring; a fourth-generation inflight entertainment system (with HD and 3D possibilities with full connectivity) that frees up legroom beneath the seats; and full-cabin LED lighting that gives the airline 16.7 million possible colors to create ambience and scenarios. Cabin sidewalls are made at a more vertical pitch and are also designed to give passengers more room. Much of the research that went into development of the A350 WXB came from the travelers of the future. During the morning session, Chris Emerson, Senior Vice President of Marketing talked about the company’s research with younger “Generation Y”, travelers savvy in social media who told the company, “we expect connectivity as a given right.” “Passenger comfort is an increasingly important differentiator for the airline industry, becoming a fundamental deciding factor driving passenger choice and business success,” said Emerson. The A350 WXB has already made its mark and has secured the future of the company’s wide body manufacturing. Since the aircraft was launched in 2006, Airbus says that it has taken 812 orders, surpassing its A330 by 120 aircraft and its A380 by more than 600. The launch customer this year is Qatar Airways, which has orders for 80 aircraft.
Supplier of the Year 2013
Industry Q&A President – MHA
Delighting passengers on Disney Marine Hotel Association President Ozer Balli finds challenges in catering to an increasingly diverse passenger base MHA President Ozer Balli from Disney Cruise Line
zer Balli, Vice President of Hotel Operations for Disney Cruise Line finds inspiration in the increasing demands of a changing cruise demographic. Now, the line caters to foodies and, of course, a large number of children. Balli talked about some of the challenges and the steps Disney, and by extension all cruise lines, are taking to create a memorable culinary experience in this issue’s Industry Q&A:
PAX: Did you take the presidency of the MHA with some goals for the organization? Balli: Our goals are to continue to drive engagement in the organization with our current member base by offering valuable forums for professional development and open dialogue about the cruise industry that ultimately enhances the cruise experience for guests.
PAX International: Could you provide some background on where you have worked and your experience in the cruise line food and beverage industry? Ozer Balli: I currently serve as the Vice President of Hotel Operations for Disney Cruise Line. I am responsible for the hotel operations at Disney Cruise Line including food and beverage operations, guest services, stateroom accommodations, laundry facilities, the spa, photography services, merchandise, operating participants, procurement, sourcing and logistics, as well as the operation of Disney’s private island, Castaway Cay. I joined Disney Cruise Line as Hotel Director, where I led the operation of the shipboard hotel departments. I was a member of the start-up team that launched Disney Magic and Disney Wonder, our first ships. Before I joined the Disney team, I served as food and beverage manager and site team member for new build projects at Royal Caribbean International where I helped launch five RCI vessels in various domestic and international markets. During my apprentice years in hotel and food & beverage, I also worked with several international hotels, including Hilton, Sheraton and Intercontinental. I have a Bachelor’s Degree in Hotel and Business Administration from the Institute
PAX: What are some of the challenges facing cruise line food and beverage departments? Balli: We are continually raising the bar on our offerings and are committed to satisfying the needs of every member of the family. Our guests have a sophisticated palate, so we are devoted to surprising them. Our premier specialty dining restaurant, Remy, offers gourmet cuisine from two award-winning chefs with a unique approach to wine service. Chef Arnaud Lallement from l’Assiette Champenoise, a Michelin three-star restaurant just outside Reims, France, and Chef Scott Hunnel from award-winning Victoria & Albert’s at Walt Disney World Resort, have collaborated to create a French-inspired menu featuring superior products and seasonal ingredients sourced from around the world. Once dinner is booked and guests are on board, they are invited to meet with a sommelier in Remy’s glass-walled wine room to taste and pre-select their wines for the evening. The restaurant offers two wine lists: A special French list with 200 vintages from most every region in France, and Remy’s Vault, a separate and exclusive wine list with rare wines from all over the world. At the same time, we offer many kidfriendly choices throughout the ship, includ-
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Hotelier Caesar Ritz.
ing healthy options. We include the “Mickey Check” on kids’ menus, part of Disney’s “Magic of Healthy Living” campaign, which guides families to healthier dining options that meet Disney Nutrition Guidelines.
PAX: What are some of the qualities in a supplier that cruise lines value? Balli: At Disney Cruise Line, we are fortunate to source through Walt Disney Parks & Resorts, which gives us tremendous access to fresh, quality ingredients. Since we visit ports of call around the world, we also partner with local vendors to supply fresh, indigenous ingredients that allow our guests to fully immerse themselves in the local culture and flavors. We work with domestic and international suppliers to bring in the best selection and quality products. For example, in winter we source directly and bring in white and black truffles that are picked and flown over to us and served in same week.
PAX: Any important trends or movements taking shape in cruise line dining? Balli: Our guests are educated about food and wine, and we are in the business of delivering what guests want, with great flavor diversity. We are prepared to offer our families everything from traditional comfort foods to new and exotic flavors they may have never tried before. A number of families have dietary restrictions, and just like our Disney restaurants on land, our chefs are committed to accommodating their needs. We offer vegetarian choices, sugar-free desserts and gluten-free dishes, to name a few. As a Disney Cruise Line, dining spaces
Industry Q&A President – MHA were among the venues on the Disney Magic that were recently reimagined. We added the interactive animation dinner show, “Drawn to Magic,” to one of our guests’ favorite dining venues — Animator’s Palate. We also expanded and replaced one of our popular casual buffet dining experiences with Cabanas, which offers 18 food and beverage stations. In addition, Carioca’s is a new Rio de Janeiro-inspired restaurant that during the day features a festive theme that at night transforms into an after-hours scene with illuminated lanterns flickering overhead. Disney Cruise Line was the first to implement an innovative rotational dining concept, featuring three themed restaurants, where guests dine in a different venue each evening, accompanied by their same serving team. The cruise line was also the first to offer free soft drinks and a 24/7 beverage station offering sodas, coffee, tea and water.
PAX: You probably board Disney cruise ships often. What are some of your favorite ports and popular ports for Disney passengers? Any culinary favorites? Balli: We just announced our first sailings
Disney’s Remy restaurant is named after the famous mouse chef in the movie Ratatouille
with first-ever cruises to the Norwegian Fjords, Iceland and the Faroe Islands. We plan to offer our some cold-water seafood dishes that our guests may have never tried before. It’s exciting to use food and beverage as a way to tell the story of the port we are visiting. As you know, Disney is legendary for its
storytelling and dining provides a unique opportunity to immerse guests in the travel experience. Personal favorites is a hard one, as I enjoy so many immersive culinary experiences, but I always look for diverse flavors that are fresh, local and seasonal.
Manufacturing and importing textile items for every guest area. www.drapes.com
800-525-7469 www.pax-intl.com | PAX INTERNATIONAL | 17
Healthy, fresh, sustainable offerings
Consciousness on the table
Cuisine Solutions farms its Amazon cod in a sustainable practice in South America
Cruise lines make a concerted effort to tout their sustainability bona fides, as do the companies that supply them with bounty from the sea by RICK LUNDSTROM
croll through the pages of a cruise line website, and most of the time it will not be difficult to find a link with a stance on issues like “sustainability” and the “environment.” Cruise lines know they cast a long shadow on the high seas. Floating hotels, with thousands of guests, crew and nearly every conceivable indulgence and luxury make them an easy target for groups and individuals that follow their policies, track their footprint on the sea lanes, hunting for perceived transgressions, large and small. Not only do the lines themselves feel eyes on their back, but so do the companies that supply them. In the case of food service, that scrutiny often comes from the very high seas that the cruise lines ply. As is with just about any segment of the travel industry, that scrutiny does not only come from regulators or governments, but also from the very people that airlines and cruise lines call their customers. If lines are to attract the next generation of cruise passengers, efforts need to be made to appease those among their numbers who carry their social conscience with them on holiday, just like their baggage. A few tidbits can be found on cruise line websites: In 2013, luxury small-ship cruise line Seabourn began serving its well-heeled guests Black River Caviar from ossetra sturgeon. The fish are produced through “wild farming” from a deep lake in Uruguay. Aboard Silversea Cruises, crewmembers are trained on methods of processing, storing, recycling and disposing trash. Passengers are
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given instruction cards urging them to limit shower times, close veranda doors to prevent losing conditioned air and reuse towels and bed linens. The beds, linens and furniture are donated to charitable organizations. Royal Caribbean lays out its environmental and charitable efforts in a 22-page Stewardship Update. It meets the challenges of waste management through careful purchasing, handling, distribution of all chemicals aboard ship. Solid waste is recycled and reused when possible. From 2007 to 2012, RCI says it cut the amount of waste to landfills from 2.18 to 1.14 pounds per available passenger cruise days (APCD) and increased recycling products from 12.9 million pounds in 2007 to more than 25 million in 2012. Some of the efforts by cruise lines have garnered awards. Still, groups like Friends of the Earth yearly put out a “cruise ship environmental report card” assigning letter grades to each line, while hammering home the message in stark terms that the cruise lines are polluters.
Supplier efforts Whether it is main-cabin seating, or a corner of the cruise ship where couples enjoy the quiet of an intimate meal, seafood is usually on the menu in one form or another onboard a cruise line. Demand for fresh seafood products is increasing by most measures, and suppliers know that to keep up with demand, they need to protect the natural resources where they make much of their sales each year. For them, efforts at conservation are
not just window dressing, but smart business. Clearwater Seafoods has worked with cruise lines for more than 10 years. The company began noticing increased interest by the cruise lines as the industry shifted from a higher upfront cost model to focus on onboard spending, in places such as specialty restaurants to increase revenue. “This shift has contributed to the growth in popularity of our premium seafood products as they are well suited for specialty dining restaurants and as add-on menu items,” said Jeff Duffin, Vice President of Marketing at Clearwater Seafoods, based in Bedford, Nova Scotia. At this year’s Marine Hotel Association Conference and Trade Show in Orlando, Clearwater will bring several additions to its product line. A new split lobster with butter can be poached in its portion-controlled pack in as little as seven minutes, placed on the grill and attractively plated. The company’s Scallop Selects are chopped, formed and quick-frozen. They can also be wrapped in bacon and used in multiple menu applications. The company’s scallops are also combined with Marinara and sun-dried tomatoes, as well as with garlic cream. Duffin says the demand for sustainable products was part of the development of the Scallop Selects. While priced for value, the scallops are wild caught, harvested in Patagonia and certified by the Marine Stewardship Council (MSC), an independent, non-profit organization that is a recognized leader for sustainability in wild fisheries.
Since the company was formed in 1976, Duffin said Clearwater Seafood has invested in modern fishing practices, scientific research and automation to enhance the sustainability of it products. The MSC has certified its Arctic surf clams and snow crabs in 2012. Clearwater Seafoods was also part of the efforts to gain MSC certification for the inshore Canadian lobster fishery that was granted in March of this year. Like his cruise line customers, Duffin said that sustainable products such as the company’s seafood will be in great demand in the years to come. “Wild, sustainably-harvested seafood will gain a premium in the marketplace due to key industry fundamentals,” says Duffin. “By definition, there is a finite supply of sustainably harvested wild seafood.” Though the company’s efforts to source a steady supply of sustainable seafood for its elegant sous vide entrees may take them to the four corners of the world, Cuisine Solution’s Chief Strategy Officer, Gerard Bertholon, sees the need for such an effort in the practices and policies of something much closer to home. The fast food chain Chipotle could be around the corner from any potential cruise line passenger around the country. At the top of the Chipotle website is a section called “Food with Integrity.” The restaurant chain’s approach to feeding its customers relies heavily on its “commitment to finding the very best ingredients raised with respect for the animals, the environment and the farmers,” stresses Chipotle. These stories, and others are picked up and communicated by a new army of “food activists,” says Bertholon, who take the message to social media with greater and greater frequency. The company says its environmental efforts include sourcing organic food products (which includes 40% of its beans) free of pesticides. The company also has an expressed preference for products raised in family farms within 350 miles of participating restaurants. The company now claims that since 2010 it has set a goal to have at least 50% of the items on its menu sourced from those nearby farms. With young people flocking to such outlets, Bertholon says it will not be long before cruise lines hear more and more questions about what sits on a passenger’s plate. “People really want to know, ‘what is the story behind the product?’” said Bertholon, who spoke with PAX InterVivace caviar is harvested while saving scarce sturgeon resources
Source Globally... Deliver Locally!
For the last 10 years, Distribution and Service (DSI) has built a reputation of excellence in the travel catering sector. By helping guide customers through the process of importing and U.S. distribution, DSI can ensure on-time delivery of frozen and dry goods across North America. This know-how means that for DSI’s airline, cruise line and rail customers, sourcing can be done on a global level and brought into the United States, without hassle. A five million cubic foot warehouse on the East Coast and a three million cubic foot warehouse on the West Coast are ready night or day to receive your freight and push it forward quickly and safely. Whether your shipment is a full load or a single pallet, you can rest assure that you have a qualified team of operational experts who will work around the clock to protect, transport and deliver your frozen and dry goods. DSI (Distribution & Service, Inc) 3701 Pender Drive, Suite 115 Fairfax, Virginia 22030 USA Mike Aevermann Phone: (703) 267-9616 x104 Fax: (703) 267-9615 www.dsi-360.com
www.pax-intl.com | PAX INTERNATIONAL | 19
Healthy, fresh, sustainable offerings national, at the company’s stand at the World Travel Catering and Onboard Services Expo in Hamburg. Next stop for the company will be the Marine Hotel Association. However, before both events, Cuisine Solutions chefs and developers had made trips to the Amazon region to obtain farmraised cod for its sous-vide cooking methods, that prepare entrées over low heat and long periods of time for easy reheating and preparation that is a welcome addition in the specialty cruise line restaurants. “Our sous-vide cooking method naturally increases the sustainability of our products by extending the shelf life,” said Bertholon. When the products are vacuum packed and sealed fully cooked, they are able to stay fresh longer and lead to decreased waste. Because sous-vide products are cooked at a precise temperature there is also energy savings in their preparation.” Cuisine Solutions takes other steps. Its new plant in Sterling, Virginia operates through a closed-loop process that recycles hot, cold and chilled water through storage tanks and heat exchangers that maintain optimum cooking temperatures.
No-kill caviar Tucked into a corner in the upstairs hall of the WTCE in Hamburg were a marine biology professor and a relatively new company to the travel catering market, called Vivace. The Germany-based company has been working with airline caterers such as LSG Sky Chefs
for the past two years touting the sustainability of its caviar. The caviar is harvested without killing the sturgeon, which has long been watched and protected. In the months to come, Vivace plans to also reach out to cruise lines as prospective customers. Vivace GmbH was founded in February of 2010 and has had continued support from the Washington Convention for Endangered Species and the Alfred Wegener Institute for Marine and Polar Research in Bremerhaven, Germany. Through the support, the company has a worldwide patent for the method of “mimicking nature without killing the animal.” The company’s caviar has other advantages as well, said Professor Angela Köhler of Vivace. The mature eggs harvested from the sturgeon are clean and free of fat, blood and follicle cells. An extremely clean product like the Vivace Caviar, it has a shelf life of up to nine months from the production date. Normal shelf life for caviar is three months, said Köhler. What makes the product attractive to caterers and the high-end gourmet supermarkets, is the story behind Vivace. Not only is the fish preserved, but also the harvest process can be repeated over many reproductive cycles without harm. Vivace currently produces approximately five tons of caviar per year; however, Köhler said the company’s facility has the capacity to produce anywhere from 10 to 14 tons per year. Will discerning caviar connoisseurs notice
a difference between Vivace and other products? “With clean eggs, no preservatives, no Borax and a long shelf life, Vivace offers a variety of caviar textures from “tender” (smoother texture) to the “perl” (deeper texture—also called the “Caspian snap”) which can be exclusively tailored for customers,” said Köhler, in a question and answer session on the PAX International blog. “Flavor intensity and the age of the fish; the perl texture is a perfect fit for onboard menus, whether for airlines or other transportation. As Vivace harvests caviar all year round, we can accommodate flexible delivery schedules depending on customer requirements.” In addition to supplying a product known for its luxurious indulgence, Köhler—a professor of marine biology at Jacobs University in Germany—has devoted study and research into toxicology and the affects of chemicals on marine animals. She was involved in implementing test systems for an international program on chemical pollution in the world’s oceans. What drove her to develop the no-kill method for caviar was a visit to Iran where she observed the death of a healthy 1.8-meter sturgeon. When it was determined that the fish’s eggs were too ripe for harvest, both the fish and the eggs were discarded. “It was this realization of how endangered the sturgeon were in the Caspian Sea that sparked the idea of sustainable caviar production,” she writes.
Clearwater Seafoods’ Scallop Selects are part of the company’s sustainable seafood efforts
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Linens & Textiles
Using sewing machines locally, Drapes 4 Show is able to customize many of its products, such as sheers pictured here
With longevity in the industry, two suppliers are making strides to increase efficiency, while providing exceptional service to some of the world’s top cruise lines by Melissa Silva
he floating hotels and resorts that make up the world’s modern cruise line fleet are constantly on the lookout for reliable suppliers with superior logistics; those in the know with a finger on the pulse of the latest design trends. The cabins and staterooms where passengers retire to rest and relax are designed to appease the discerning eye at every angle, while adding a taste of luxury. With this is mind, Drapes 4 Show and Baltic Linen Company are expanding their facilities — and subsequently their capabilities — to meet these expectations. Family-owned textile manufacturer Drapes 4 Show has been manufacturing and importing textile products for more than 30 years. Located in Calabasas, California, Drapes 4 Show moved from an approximate 567-square-meter, dispersed facility, to a single 1,858-square-meter facility six years ago, which resulted in substantial lower operating costs. “Our capabilities improved and our efficiencies increased to the point where we could supply cruise ships that require substantial volume with on-time delivery under short notice,” explains Jason Honigberg, President, Drapes 4 Show. Thanks to its larger facility, the company now has the ability to inventory a substantial amount of raw materials, such as the amount of new bed linen required for a cruise line. “Having a local factory allows us to quickly respond to what the customer needs. If the customer is a five-star cruise line and needs something quickly, we don’t have to wait a few months for an overseas factory to develop and deliver the finished product,” says Honigberg. “Having sewing machines locally allows us to change up what we manufacture, so the customer gets exactly what they want.” Drapes 4 Show has always been focused on food and beverage textiles, such as table linens and chair covers, which Honigberg says often carries over into room service. When it comes to guest room linen, Drapes 4 Show manufacturers and imports everything from window coverings, bed skirts and bed scarves to bed linen and terrycloth towels. “The window covering market has been really well received,” says Honigberg. “I’m excited at how well received it has been.” Because of its success, window coverings will be a substantial part of Drapes 4 Show’s upcoming product launches, along with bed cov22 | PAX INTERNATIONAL | MAY 2014
erings and terrycloth products, all of which will be displayed at this year’s Marine Hotel Association (MHA) show taking place in Orlando. In addition to food and beverage linen, Drapes 4 Show increased its product offering to also include room textiles, hospital textiles, and drapes for the audio-visual market. Product diversity is what Honigberg feels sets Drapes 4 Show apart from its competitors. “Very few people have the manufacturing expertise to handle as many industries as we do,” he adds. “If you need an audio visual drape that needs to last in a concert environment or a fine bed linen for the most V.I.P. guest, we can handle both products with great ease; we wouldn’t break a sweat making both in the same factory in the same day.”
Drapes 4 Show has always been focused on food and beverage textiles, such as table linens
Linens & Textiles
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24 | PAX INTERNATIONAL | MAY 2014
Baltic Linen Company often collaborates with cruise lines and its own design department to create special bedding packages
Baltic Linen crosses categories For almost 80 years, Baltic Linen Company of Lake Success, New York has been supplying linen products to the Towel set from Baltic Linen Company commercial laundry, hotel and retail featuring the “Lattice” design markets. Owned by the third generation of the same family that started the company back in 1936, Baltic Linen Company’s product offering spans from basic utility linens, such as kitchen towels, bar mops and aprons, to table linens, sheets, towels and accessories, such as pillows, blankets, mattress pads, shower curtains, wastebaskets and lotion pumps, appropriate for all hotel clasifications. “Crossing these categories helps us as a company because it gives us exposure to various markets, and each of our divisions are able to trade off of each other’s expertise and vision,” says Adam Pinkow, Executive Vice President, Sales and Marketing, Hospitality Division, Baltic Linen Company. Originally supplying linen products to the steam ship industry, today Baltic Linen Company works with all of the major cruise lines. From time to time, cruise lines look for new linen presentations to freshen up their individual offering, which presents an opportunity for Baltic Linen Company’s design department to work their magic. “For example, for one cruise line, we teamed up with our design department and created a specialty bedding package for them, based on some of their concepts,” says Pinkow. “It’s a very collaborate process.” In terms of trends, Pinkow says different colors tend to take precedence over others year after year, and the color trends for 2014 seem include chocolate, grey and orange. “We have six retail designers on staff and they work with each and every trend house,” Pinkow explains. In addition to color, Pinkow says there are always different fabrics being engineered in different shapes and forms, from various linens and cottons to polyesters. Product assortment aside, Baltic Linen Company focuses on maintaining and continually improving its service in order to further set itself apart from its competitors. “We try to have a better service level and that’s what we’ve always prided ourselves on is our personal service,” says Pinkow. “And our service sets us apart from our competitors; we’re one of the oldest inline linen distributors in the U.S.”
Amenities & comfort
spanning across the globe. With its wide But as it turns out, Brayford said many res- range rant business in the UAE and Lebanon. Rak“No one had ever thought of it before, but of innovative products, WESSCO’s abela is also under bath a 15-year contheir answer was very encouraging,” he said. idents of the Emirates might find that an portfolio includes sets,concession branded ametract tohangers, operate restaurants andice coffee shops Once the two sides agreed to go ahead easier choice than one would think. Com- nities, pens/pencils, buckets, at the airport. But if plans work out and the with the arrangement, RAK began the lengthy muting the busy freeways in a fast growing mini-bars, turndown service, luggage racks, process of adapting and testing its computer region has brought increased traffic to the room promising tourist industry in the emiratesteel conservice trays, rotables, stainless reservation system to adapt to Etihad’s. This UAE’s highway system. Brayford says delays and tinues to grow, products, a new Rakabela airline-caterporcelain disposables and occurred at the time the larger carrier was also on the Emirates’ main thoroughfares have promotional ing kitchen has received approvals from the govitems. changing its own CRS from the SITA system become more frequent. Soon when RAK Air- ernment and could be built in the near future. to Sabre. Work is still continuing, and Etihad ways expands the service to daily flights, and Customized In the shadow ofcomfort the scenic Hajar mounInternational embarks a memorable later toon flights twice daily, thejourney frequency will As tains, Ras Al Khaimah has a climate and plans a switchoverPAX to Sabre next year. a ‘one-stop shopping’ resource that offers dynamicofdifferent from much ofalso the Brayford and RAK were not the be a vital withAirways WESSCO International toselling learntool. about its vast atourism broad diversity products, WESSCO “OncebyweTanya rest of the UAE. Its slower pace and unspoiled only ones excited product at the new portfolio partnership.for cruisers have a scheduled morning and specializes in customization with products Filippelli beaches have been beckoning development “This is the first time Etihad Airways will evening flight next spring that will be a very that are made to specification and deliveredin recent have itsheEYlevel codeofon a domestic UAE flight serious alternative to people taking their Among the notable years. amenities and accessories to the finest cruise throughout the world, according toproperties Jennifer service along with the which isattention an excitingtomilestone for us,” said in the lines, cars,”hotels he said. that have located in the emirate, Brayford and airlines around the world Green, Senior Sales Manager, Cruise Line and detail that is put airline’splace CEOfor James Hogan,passenger on the October In thethirty earlyyears. fall, Brayford saidinmany the Hotel listedDivisions the Banyan Tree WadiInternational. Hotel and the Founded 1979,ofthe at WESSCO the cruise often for over 3 inauguration of thethe flight. “We look passengershas in the RKT-AUH route were using Hilton Resortisor Cove for Rotana among from seven company been a long-standing pre“WESSCO known everything begins from moment oneforward steps to welcoming travelers throughand Aburefresh In the quarDhabithe and the flight and its short, one hour connection to eight major properties. bath sets andfirst ice buckonboard. Intended to pamper added thatprogram the Walonto international across the Air- time to the Etihad Airways flight to Bangkok. ter of next year, Brayford ets to youth cruiser, customizedflights amenities andEtihad services “We have the capabilities to provide Passengers departing the RAK Airways to dorf Astoria will openitems “a most amazing lookways network.” and gifts and are offered, keeping each guest in mind while products to accommodate voyages to any AUH have also been boarding the Etihad ing property” that will bring aGreen clienteletells that Once Etihad completed operational prizes,” providing peace of mind foran a restful and destination or climate.” RAK Airways is planning cater to. audit on RAK, the taskatwas PAX toInternational. refreshing experience sea.then to convince flight to Manila. Jennifer Green, Cruise Divisions, “We are gearing up passengers to forego the freewayspoke linking the On such a short flight, as RKT-AUH, cabinLine and Hotel that,the because we “Weforhave capabiliPAX International recently with International. two emirates by about three hours service is limited to a sandwich box with aWESSCO believe the sort of people stay prodat the ties to who provide WESSCO International to learn justdrive howand it opting forrelaxation a flight thatand is scheduled 45 min- muffin, juice and water. RAK Airways’ caterer Waldorf will not be ucts coming in on charter to accommodate promotes comfortfor onboard but isa often completed in 25 minutes, said ferred out ofsupplier RKT istoRakabela, of the Albert voyages flights, to butany coming here asorpremium domestic part and international destination climate.”traveltoutes, ensure pleasurable voyage. Brayford. Abela lines groupwith thatdestinations operates catering and restau- ersSpecializing on scheduledinservice,” said. from and itineraries taking he a concept WESSCO has been supplying in-room cruise
Cleaned for take-off
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Amenities & comfort design to completion, WESSCO also supplies a variety of amenity kits including ‘Lost Luggage’ kits and ‘Wellness’ kits customized for cruisers and their destinations. “Our excursion kits can be customized with contents specific for Antarctica and our ice buckets are made of stainless steel suitable for the marine environment,” explains Green. Amenity kits provided for guests are placed in rooms, and contain items such as lip balm, facial mist, hand lotion and a sewing kit. “Our Amenity kits make guests feel pampered upon arrival onboard,” Green adds.
Peace of mind WESSCO also provides ease and peace of mind for cruise passengers with its document holder. It helps the cruiser prepare for their vacation by having the document holder sent to guests prior to departure, complete with boarding pass, itinerary schedule and personalized room key. The holder also has compartments for credit cards, a passport and a tablet. “Since we specialize in customization, we can truly focus on our customers and their guests by providing the ideal products for them,” explains Green. As each cruiser has a different idea of what they consider a memorable experience, WESSCO focuses on making versatile products that accommodate a wide array of travel experiences. “The wellbeing of each guest is universal. Our document holder immediately grants
Document case for Viking Cruises
26 | PAX INTERNATIONAL | MAY 2014
guests peace of mind that all the necessary documents are organized and readily available,” Green states. “Our amenity kits ensure the guests’ basic needs are met with a luxurious solution that elevates their cruising experience.” Versatility and reusability are huge factors, as well as quality and innovative Spa collection dispensers design, according to Green. “Our document holders and amenity kits are two items we believe promote relaxation and comfort to the cruisers,” says Green. “Both products serve as a commemorative gift the guest will have for years to come reminding them of what a positive travel experience they had.” Lost Luggage Kit Providing a memorable and comfortable experience to cruise passengers is becoming more common, and various programs are being added to cruise lines. A recent trend for the ultimate cruise experience is the implementation of Bath and Butler programs. “Numerous cruise lines have started offering a Bath and ButCustomized cruise collection ler program which includes items such as bath salts, loofahs, diffusers and luxury soaps,” notes Green. WESSCO continues to add to its portfolio of products. The company will be showcasing the future of ADA-approved bulk dispensers, which are both eco-friendly and aesthetically pleasing, according to Green. “Since they are non-refillable, the possibility of contamination is eliminated, Modern retro collection and saves housekeeping value time,” Green explained. “We will also reveal three new capsule collections, which encompass the full range of our customization capabilities. Each collection was created with different materials and styles showing how to create a lasting impression using uniformity Eco-chic collection and prestige. The smallest details can make the biggest impact, and tying in these elements together is what creates the full experience for guests,” said Green. Smooth sailing ahead for cruisers, as WESSCO International continues to provide passengers with memorable journeys and Luxury collection relaxing experiences.
Dubai Travel Catering
As airports and airlines across the Middle East continue to outperform their counterparts in traditional markets, the inaugural Travel Catering Expo in Dubai will provide new opportunities for an industry hungry for business by claire malcolm
to a new audience
ositive passenger growth forecasts for the Middle East’s booming aviation sector and multibillion dollar transportation infrastructure investment by GCC governments augurs well for the future of the travel catering industry in the region as Dubai prepares to host the inaugural Travel Catering Expo from May 11-13. According to Alpen Capital’s March 2014 GCC Aviation Industry report, airports across the Gulf are expected to outperform all other regions with 450 million passengers by 2020 and a positive long term outlook through to 2032 is further boosting the region’s reputation as a central aviation hub and vital East-West link. IATA data reports that around 3.91 billion passengers will flood the global airport
network within the next three years, with the Middle East witnessing the strongest international passenger growth at 6.3% CAGR between 2013-2017. This is supported by aggressive fleet expansion with some 2,610 aircraft due for delivery between 2012 and 2032, plus growth in business jet fleet numbers from 400 to 1,420 over the same period. Research by Global Industry Analysts puts the value of the global market for inflight catering services at US$16.5 billion by 2018, buoyed by the presence of advanced new aircraft with increased passenger capacity, rising demand for high-quality dining experiences and menu innovation. GCC carriers and the travel catering industry are expected to benefit from US$50 billion worth of plans for existing airport
upgrades and the construction of new stateof-the-art facilities in major gateway locations. Two new regional carriers will also make their Saudi Arabia debut in late 2014 with the launch of SaudiGulf and Al Maha.
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Dubai Travel Catering And while the aviation sector is clearly flying high, the region is also looking to up its land and sea connectivity with a GCC-wide rail network in the embryonic stage of development, new metro systems in key cities and ongoing demand for services from regional cruise hubs. Co-located with the annual Airport Show and Global Airport Leaders’ Forum, the Travel Catering Expo is a highly anticipated addition to the global industry exhibition calendar. A dedicated product, services and technologies exhibition and B2B platform for travel industry supply chain professionals, it will focus on catering requirements for airline, airport and other travelrelated sectors in the Middle East, South Asia and North Africa.
A new industry platform According to Daniyal Qureshi, Director, Airport Show, more than one billion passengers worldwide are served by travel catering every year, with quality, delivery and cost key to consistent commercial success. “As many as 132 airlines operate from UAE airports, transporting hundreds of thousands of passengers, and this massive growth requires the expansion of catering facilities. Therefore, the advantage of looking at this vital segment of the travel industry as the focus for a dedicated
“The travel catering industry in the region has boomed of late, driven by significant expansion in Dubai, Abu Dhabi and Qatar and the issuing of new airline licenses in Saudi Arabia.”
Nabil Rassam of Al Nabil Co. for Food Products
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trade show attracts key decision makers,” he says. There are more than 630 international flight kitchen operations, with Dubai home to the world’s largest flight catering facility, operated by Emirates Flight Catering. “The regional aviation industry is in fast growth mode and this makes the event both beneficial and timely. Global companies can tap into the growth potential offered by significant regional sector expansion, and exhibitors can explore new business opportunities and strengthen relationships with existing clients and increase their bottom line by meeting trade buyers face-to-face. We believe that we make a big contribution to the market through this show,” he adds. Planners say more than 7,000 attendees from more than 80 countries are expected to attend the three-day showcase. The showcase will profile industry-relevant products and services from catering, packaging, transportation and refrigeration equipment, to crockery, cutlery, food, snack foods and beverages, to key decision makers from rail operators, food services players and airport caterers. “We have a good mix of international and local exhibitors with companies from the UAE, Jordan, China, Italy, Turkey, Netherlands, Bahrain, Spain, France, Egypt, U.K., Slovakia, Canada, Pakistan and the U.S. With so much investment and expansion in place in the industry, everyone wants to tap into the potential for business growth and now [they] have a good platform from which to pursue new business,” notes Qureshi. The opportunity to secure contracts with service-oriented airlines is also an attractive proposition, especially when the region’s carriers come with a slew of global accolades. More than 1,000 qualified trade visitors representing buyers from regional airport developments, civil aviation authorities, airlines, airport ground handlers, transport departments, government agencies, contractors, consultants and hotels and hospitality, as well as travel and tourism industry stakeholders are registered to attend. Qureshi confirms that approximately 90% of participants will come from the UAE and GCC countries, with the remaining 10% international visitors. The event is also expected to reach its target of attracting 50 exhibitors with 41 exhibitors from 15 countries already committed at the end of March 2014. One of the major benefits for attendees will be exclusive access to the co-located Airport Show and Global Airport Leaders’ Forum, plus educational activities such as the Innovation Podium, that will have more than 30 free-toattend seminars conducted by industry experts on the latest airport technologies and passenger experience enhancement solutions. High level buyers from across the airline industry have been invited as part of the Hosted Buyers Program, as Qureshi explains: “The response has been encouraging and as of now there are 20 confirmed buyers, and we expect several more to confirm, with representatives from Bahrain Airport Services, Oman Air, Gulf Air, Tunis Air, Saudi Airlines Catering Company, South African Airways, Royal Jordanian, New Mauritius
Dubai Travel Catering Hotels and LSG Sky Chefs amongst others.” The show is also a platform for the industry to discuss the challenges and opportunities of doing business in such a fast-paced environment. “Good food always matters to passengers and if the travel catering sector continues to deliver as per, or beyond, expectations, it will be a key success factor for airports and airlines. One important challenge for the sector is keeping pace with the rapid expansion of the travel industry and significant rise in passenger numbers,” he says. “There are tremendous growth opportunities for the travel catering business in the region given its massive growth. Nowhere else in the world can you find such a massive growth in the number of air travelers. Catering is, and will, remain an important component of the passenger on board experience and in airports,” he adds. The recent announcement of Dubai’s winning Expo 2020 bid, Qatar’s hosting of the 2016 FIFA World Cup and strong economic fundamentals of the major GCC players are undoubtedly shaping the future of the industry well into the next decade. Says Qureshi: “Unrivalled business opportunities are expected to grow in the lead up to 2020 and the Travel Catering Expo and its co-located events are the first major gathering of aviation stakeholders since Dubai’s winning bid was announced. Opportunities within the under-development regional rail network will also allow for the future expansion of the exhibition profile, and serve the industry’s future requirements.”
to recruit additional employees and this has seen the product become more customized for individual company requirements and standards,” he adds. Intense market competition is the short to mid-term challenge for Al Nabil, as Rassam explains: “There is a high degree of competition among suppliers to win different deals, with everyone looking at the limited number of airlines in the region as ‘big fish’. Continued price increases for raw materials such as meat, fuel and oil is another major challenge and when they have to be imported from overseas to ensure that you offer the best you can, this only increases product costs and doesn’t help when it comes to keeping margins competitive.” On the flip side, Rassam said he believes that competition also drives opportunity. “Competition doesn’t mean killing the price to win a deal, it is about introducing better products, investing more in R&D and implementing a more effective marketing mix to target industry clients. “Our philosophy is focused on adopting the latest technological innovations to ensure that our machines, equipment and operation are up-to-date so that we are eminently qualified to introduce and produce unique travel catering products with tailor-made solutions for every client.” Backward integration is an industry trend currently affecting Al Nabil’s strategic direction, along with ongoing political and economical stability concerns for the region and the relevance of legal regulations for exporting finished products from developing countries like Jordan to developed markets. Technological investment is helping the company secure new business and guarantee its place in the market, as he explains: “It is extremely important for us to bring in the latest technology to guarantee the highest product standards and maintain exemplary hygiene levels. We already use Individual Quick Freeze (IQF) technology that allows us to freeze our burger and chicken product lines in just 90 seconds.
For first-time exhibitor Al Nabil Co. for Food Products from Jordan, the decision to participate was a logical one, as Nabil Rassam, General Manager explains: “We expect to get more leads and meet potential clients and decision makers, especially executive chefs and purchasing/commercial managers. We are looking to expand our business in this area and with Saudi Airlines, Etihad Airways, Emirates Airline and Qatar Airways.”
Food production at Al Nabil Company in Jordan
“The travel catering industry in the region has boomed of late, driven by significant expansion in Dubai, Abu Dhabi and Qatar and the issuing of new airline licenses in Saudi Arabia,” comments Rassam. “Saudi Arabia alone has around 26 airports with huge traveler capacity, and significant growth lately in passenger numbers has meant increased operations, more staff, the need www.pax-intl.com | PAX INTERNATIONAL | 29
Dubai Travel Catering “This is both time and cost saving for the business, and als o has allowed us to increase capacity. We also have three main laboratories inside the factory for a variety of testing procedures from raw materials to finished products.” Innovation in the kitchen complements technology investment, and Rassam underlines the importance of delivering a tailor-made Ruud Vanderheyden, Design Director at approach to meet deSter at company’s stand at the World Travel customer demand Catering and Onboard Services Expo and accommodate global food trends. “We have the capability, capacity, knowledge and technology to serve different sectors in different markets, and we work from outside-in, which means that we look at things from all angles from the classic price-product-place-promotion marketing mix to deciding on product specifications, the testing and sampling phase and eventually, production. “We also take note of global food trends and with consumers now looking for healthier products, we have started to produce oven baked or oil-free grill items that satisfy changing customer tastes. We also offer more than 11 popular vegetarian items from spring rolls and eggplant stew to falafel. Finally, we guarantee that the majority of our products are free from preservatives, and gain consumer trust and brand credibility.”
more than 100 items to Virgin Atlantic’s Upper and Economy class cabin service. For the private jet operator NetJets it sought out French designer India Mahdavi and developed a stylish tray setting with a double-hinged bamboo box that folds out into a stable, flat surface. For North American fast food restaurant franchise Subway, the Middle East and Africa is a market primed for development and the brand has big ambitions when it comes to increasing presence in the region. “We participated in the Airport Show in 2010 and decided to take part again this year as we are looking to have presence in every single airport in the region, as well as explore any new opportunities,” remarks Hala Alayli, Franchise Sales & Leasing Representative for Subway Middle East & Africa. Currently, the global sandwich giant is a staple on the scene in airports in Dubai, Oman, and Dammam, as well as in Izmir and Antalya in Turkey; but expansion into other travel catering locations is part of the company’s strategic raison d’être. “We are also interested in metro and train station locations, although we only have one store operational right now and that’s within the Dubai Metro in the UAE,” she says. While location is crucial to sales potential, Subway is an open book as regards entry into new and often challenging markets, as Alayli explains: “As the industry has grown we have moved into non-traditional locations like airports, so there are definitely more and more opportunities to exist in similar locations. “We cover major destinations in the Gulf and other Arab countries, although we are not operating in places like Iraq and Syria. In Africa we are present in South Africa, Tanzania, Zambia, Kenya and Mauritius, and down the line we are planning to expand into other destinations.” With a clear-cut template for global rollout, the only notable challenge for the brand is in sourcing suitable products in destinations where high-end producers and suppliers are not always readily available. Subway’s flexible franchise model is also a key factor in facilitating its program of global expansion. In airport locations, Subway will either assist with putting a franchisee in place or handing the unit to the airport operator.
Big names, grand plans A total of 50 well-respected brands and companies will take part in the inaugural event including key regional and international brands, such as RAK Porcelain, deSter, Subway, Tramontina, Sola, John Horsfall, Distillerie Tessendier et Fils, IFFCO, Banvit, De Kroes BV and Dismark Products. One company that will be very recognizable to airlines in the region is the gategroup subsidiary deSter, a long time supplier of tableware and service items. This year the Hoogstraten, Belgium-based company plans a presence at the Travel Catering Expo as it has at similar events sponsored by the International Travel Catering Association. At this year’s World Travel Catering and Onboard Services Expo, Ruud Vanderheyden, the company’s Design Director stood over a cabinet filled with modular designed tableware products that can be easily mixed and matched. “At deSter we put a lot of focus on customer experience,” Vanderheyden said. Some of that philosophy can be found in the its recent designs found on Japan Airlines where deSter developed an economy class service, bringing in the geometric styles that stress minimalism and are teamed with sleek touches and splashes of color. Three years ago the company also undertook a project to add 30 | PAX INTERNATIONAL | MAY 2014
Subway Middle East and Africa is eyeing potential travel markets such as metro and train stations
Rum Report & Cruise News
Premium rum makes the Caribbean even hotter Travelers to the Caribbean want to bring some of that heat home by wendy morley
he past few years have seen a huge upswing worldwide in the market for premium and super-premium rums, and nowhere has that been more apparent than in the world of duty free and travel retail, as travelers look to bring home a special memento either as a gift or for their own consumption. As the birthplace of rum, it’s only appropriate that the Caribbean should be the region where sales are really heating up, and here are six of the hottest choices.
A sweet taste of the forbidden El Ron Prohibido, has everything needed to become a success — intrigue, a great story, great design and promotion, and more than a hint of the forbidden. This combination of factors has made the product a hit. Managing director Raffaele Berardi says in his 25 years of experience he has never seen a product with this kind of interest or sales.
During the early 18 th century, Spanish ships arrived in the Americas with barrels of sweet wine. When they were ready for the voyage back to their home country, they filled the now-empty sweet wine barrels with Mexican rum. During the journey, the rum absorbed the flavors from the barrels and this created a highly aromatic rum with a unique flavor. The product was threatening to local producers and so was prohibited by King Felipe V de Borbon, and
Botran will be bringing its Reserva and Solera 1893 brands throughout the world by 2015
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Rum Report & Cruise News that is where the name derives from. Berardi calls the duty free market his “window to the world,” and therefore puts considerable effort into duty free promotions. He periodically allocates floor space in duty free retail for a tasting bar, along with an old-Spanish style town crier to announce the liberation from the 100-year-ban imposed by the Spanish king. These promotions run three times over the course of two months, and during promotion sales increase 150%. El Ron Prohibido, an artisanal rum distilled from sugar cane juice blended with a hint of raisin wine, is aged using the solera system for 12 years in sweet wine barrels and then filtered in three micron filters. It has a distinct place in the rum market because its flavor is unlike any other. This style of rum has been known in Mexico since the 18th century, but is only now being reintroduced to the international market. By all signs, the international market is welcoming it with open arms.
Worldwide expansion on its way The Botran family has been distilling rum in Guatemala since the early-mid 20th century, and the name is closely and easily associated with great quality. Distribution first expanded into St. Thomas, and then the brand partnered with Chase for U.S./Caribbean distribution. Duty free is a key component of Botran’s strategy, currently making up 20% of sales. They began at International Association of Airport Duty Free Stores (IAADFS) in 2010 with no stand, and announced their arrival on the scene by press conference. At IAADFS 2014 they were a sig-
Rum Abuela Centuria is so exclusive that the company has done little to promote it
nificant presence, with a large booth and sponsorship of both the golf tournament and Club Americas. Their bartender both at the booth and in Club Americas was one of the world’s best mixologists, Simone Caporale, of the Artesian Bar in London, which has been consecutively chosen as the number-one bar in the world. In the duty free market, the brand is expanding distribution throughout Mexico, Central and South America, and in key airports in the U.S., including Miami and New York City. Botran’s current strategy is to expand into border stores, enter the Canadian market and consolidate their American, Caribbean and Latin American trade. Moving into 2015, they will be looking across both the Atlantic and the Pacific, to Europe and Asia, focusing on its Botran Reserva and Botran Solera 1893 rums, which have new packaging to reflect their age. Emilio Estefan, 19-time Grammy award-winning producer and entrepreneur and Botran Rums have recently announced their association, in which Estefan will lead a multi-channel marketing campaign through the U.S. with the mantra, “The Night Begins with Botran.”
Duty free up 31% for Pyrat
As with Pyrat XO Reserve, Pyrat Cask 1623 is produced by blending the finest handcrafted rums in the Caribbean
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Patrón is the international forerunner of premium tequila, and it’s only fitting that Patrón Spirits International, its parent company, should also produce super-premium rums. “Consumers appreciate and enjoy this high-quality, ultra-premium spirit, and clearly retailers are starting to recognize the potential of this unique luxury brand,” stated Greg Cohen, spokesperson for Patrón Spirits International. If retailers have not yet begun to recognize the potential of this brand, they ought to. Sales in the duty free market have increased 31% over the past year. By any standards, Pyrat is a Caribbean rum. The company’s ultra-
Rum Report & Cruise News premium Pyrat Cask 1623 and Pyrat XO Reserve rums are produced by blending handcrafted rums found throughout the Caribbean, where conditions are perfect for production of the key ingredients and the variants are blended and hand-bottled in the Caribbean. The rums, which are named using an old English spelling of the word “Pirate,” are aged with unique and traditional methods, using a combination of French Limousin and specially toasted American oak barrels. Renowned for their rich amber color, complex taste and aroma of oak wood, vanilla, orange and sugarcane, Pyrat rums are smooth, elegant and gentle on the palette — features of a distinctly premium spirit.
The family’s private stock
Miami Club’s art-deco inspired bottle was designed by owner/distiller Matt Malone
The Abuelo rum company is unique in many respects. It’s a third-generation family-run company that started as a sugar cane producer in the early 19th century by Don José Varela Blanco. In the 1930s they began distilling the juice of their sugar cane and making rum, and the company still cultivates the sugar cane used in the production of its rums. From the beginning, Don José created products of recognizable quality, and it’s especially apparent that the tradition continues with its super-premium Rum Abuelo Centuria, which has won a number of awards including BTI’s Platinum
Medal in 2011 with 96 points and the description: “superlative.” A very limited-edition offering, Rum Abuelo Centuria is made up of the family’s well-guarded private stock. Produced using the solera method, which ensures the character of rum remains constant over years, the blends within this rum are up to 30 years old. With its smooth, well-rounded texture and rich, complex notes of vanilla and butterscotch, this product is so exclusive and the quantity so limited that the company has done little promotion in travel retail. Be that as it may, sales are brisk, increasing 18% over the past three years. The increasing popularity of premium and superpremium rum has seen a boom in sales of Abuelo rums across the board, with Rum Abuelo Centuria considered the “ambassador” of the family of products. The company is definitely capitalizing on the rapidly developing market along with travel retail’s taste for quality, with exciting new products, exclusive packaging and promotions.
A party waiting to happen Does your rum get to listen to salsa music while it ages? Matt Malone’s Miami Club® rum does. Owner and distiller Matt Malone thinks it infuses the rum
Bacardi Announces 2014 Cruise Competition Bacardi recently announced its ninth staging of the Bacardi Cruise Competition, one of the cruise industry’s largest and most challenging programs to feature the skills of onboard bartenders, who will be motivated to achieve new heights of excellence. In a change from previous years, the 2014 competition will not feature a culinary aspect, instead focusing 100% on the “Inspired Cocktail,” highlighting the skills and creativity of bartenders using the Bacardi family of brands, including Grey Goose vodkas, Bombay Sapphire gins, Dewar’s blended scotch whiskey, Cazadores tequila and Baron Otard cognac, in addition to Bacardi’s famous family of rums and other Bacardi brands. Zachary Sulkes, Regional Manager Bacardi Travel Retail Americas, explains the strategic focus for 2014: “The art of the cocktail is the ultimate creative expression of our brands — it’s also an integral element of Bacardi’s remarkable history — and we are delighted to bring an elevated focus to the professionalism of the bartender.” “Each year the standard goes from strength to strength and we see this as a key indicator of the continual improvement in the onboard guest experience. We are grateful for the continuing input and enthusiasm of our cruise line partners in the Bacardi Cruise Competition and we look forward to sharing with them in an even more influential event in 2014.” The final 25 semi-finalist recipes will be hosted on www.cruisecritic. com between early June and mid-July. This is the first year that the public will be able to vote for their favorite. The finals, where all six finalists will compete to convince the judges that their signature drink has the perfect ingredients, will be held in Miami in September. The winner will be crowned 2014 Bacardi Cruise Competition Bartender of the Year.
Adri Ford of Carnival Cruise Lines, winner in 2012 and 2013
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Rum Report & Cruise News The taste of fresh fruit – with a kick
with the spirit he wants it to have. Sexy, Fun, Delicious and Miami are the four pillars on which this rum is based. Created in Miami’s very first rum distillery and utilizing South Florida sugarcane and other superior local ingredients, Miami Club won a gold medal for world’s best white rum at the San Francisco World Spirits Competition just a few short months after hitting the market and only a year after opening the distillery in February 2012. Miami Club made its first foray into duty free and AX_subform_halfad:Layout 1 31/03/10 11:29 AM Page 1 travel retail at IAADFS in Orlando in March of this year, and people got excited. The rum is now moving into the cruise market, being poured on a major cruise line. It was picked up by some travel retail operations in Europe, and is making careful and strategic inroads into duty free locations in the Caribbean. It’s a natural fit. Miami is the gateway to the Caribbean. The Port of Miami is known as the Cruise Capital of the World, with 13 cruise brands operating 30 ships from the port. Well in excess of four million passengers per year pass through PortMiami, and most of those people are vacationing throughout the Caribbean. Miami Club superior white rum can be enjoyed while vacationing in Miami or throughout the Caribbean and then brought back as a gift, with its fun, sexy, art-decoinspired bottle designed by Matt Malone himself.
Cruzan rum, known as the local rum for St. Croix, St. Thomas and St. John islands, offers not just the taste of the Caribbean, but also the mood. Its tagline is “so smooth and slow, it inspired a whole island,” and that is surely the mood it inspires. Cruzan’s flavored rums inspire a different sort of Caribbean mood, and that is the mood to have fun. Their range of flavored rums are perfect for making Caribbean-inspired fruity cocktails, but since they are bursting with fruit smells and tastes, you don’t need to mix anything with them for a cocktail-like flavor. Enjoy them over ice, mixed with juice or soda, or even mixed with each other. Cruzan’s two newest flavors are Key Lime and Passion Fruit, and Cruzan Peach will be launching soon. Cruzan’s line sells well throughout the Caribbean to both locals and tourists, especially in the U.S. Virgin Islands, where it’s been known for many years as “the rum of the islands.” Travel retail and duty free sales are especially strong as tourists aim to bring home a taste of their vacations. Find recipes at cruzanrum.com Cruzan’s flavored rums help travelers bring a taste of the Caribbean home with them
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BUSINESS AVIATION: The Fastest Route from B to B
500 Exhibits 60 Aircraft 12,000 Attendees
HOT! Simple and practical
Company Name: MKN Company Location: Wolfenbüttel, Germany Description: MKN is proud to introduce its new combi-steamer: The FlexiCombi MagicPilot. Its touch and slide operating concept is just as simple to use as a smartphone. MagicPilot facilitates professional cooking with only a few touches, allowing trays and GN containers to be lifted easily and safely. Visit MKN at MHA: Booth #137
RMT Global Partners
Company Name: RMT Global Partners Company Location: Stone Mountain, Georgia Description: RMT Global Partners is proud to introduce its “New Bone China.” Fifteen to 20% stronger than porcelain, the new dishes have the look and feel of traditional Bone China without the cost. RMT Global Partners delivers the tools needed to create the best experience and inflight presentation for passengers to enjoy. RMT Global Partners can develop new products or modify existing ones.
Making a splash
Company Name: WESSCO International Company Location: Los Angeles, California Description: WESSCO has designed a unique holiday item for Norwegian Cruise Line’s young passengers. The soft, square-shaped pillow can double as an amenity kit, as it features a secret zippered pocket that can be filled with a variety of kid-friendly items. The plush pillow can be included as part of an onboard youth program. Visit WESSCO at MHA: Booth #424 & 426 36 | PAX INTERNATIONAL | MAY 2014
Company Name: AUI Fine Foods Company Location: Gaithersburg, Maryland Description: AUI Fine Foods has launched a collection of sweet and neutral gluten-free tartlets, essential for today’s modern kitchen. Each batch of Confiseur tartlets is lab-tested to ensure it is in compliance with the FDA’s definition of ‘gluten free’. Additionally, the tartlets are manufactured in a dedicated glutenfree facility. The gluten free collection is made with butter and rice flour, creating a truly crunchy and crisp texture. For convenience, all tartlets in this collection can be filled and re-baked.
Nut-free snack pack
Company Name: The Hoffman Group, LLC Company Location: Kent, Washington Description: The Hoffman Group is proud to introduce The Sneaky Chef® Creamy No-Nut Butter snack pack. Featuring naturally sweet and “nutty” tasting No-Nut Butter made from golden peas, the snack pack includes crunchy whole grain pita crackers. A delicious, peanut butter alternative without a trace of peanuts, tree nuts or dairy.
what’s hot! Lobster made simple Company Name: Clearwater Seafood Company Location: Bedford, Nova Scotia Description: Clearwater Seafood’s Raw Lobster Meat line-up delivers the same quality and taste as live lobster while having the versatility of being prepared using a wide range of temperature and cooking methods. From the seas to the skies, users can also benefit from frozen storage of the products and rely on yearround availability for guaranteed supply throughout the seasons. Visit Clearwater at MHA: Booth #610
Perfection in every sip
Company Name: The Hoffman Group, LLC Company Location: Seattle, Washington Description: The Hoffman Group introduces Bigelow Tea and the addition of two new refreshing flavors to its Novus tea portfolio: Lemon Ginger and Oolong. Novus Teas represents a new chapter in the Bigelow family’s 70-year-old quest to produce the perfect cup of full leaf tea. Their pursuit of perfection has taken them to the world’s leading tea estates and inspired the family to learn from cultures rich in tea tradition. Visit Bigelow Tea at MHA: Booth #429
Warm welcome Company Name: Coolike-Regnery GmbH Company Location: Bensheim, Germany Description: Coolike-Regnery has launched its Oshibori towels. Containing aloe vera to soothe the skin, the product developed and made in Germany has been designed to enhance the relaxing experience for passengers. The premium wellness towels re-moisturize, refresh and revitalize and also can be heated before application. Each sachet can be customized and features a zip-fastener so the wellness towel can be enjoyed several times.
Clean and crisp collection
Company Name: Concept Amenities Company Location: Las Vegas, Nevada Description: Concept Amenities is proud to introduce its collection of Tommy Bahama amenities. Displayed in modern packaging, the design aims to reflect the brand’s relaxed attitude. The collection features liquids that are earth inspired with pine, eucalyptus and woodsy notes of orange, jasmine, and amber. The body lotion is infused with a warm blend of vanilla and cinnamon with spicy aromas that are blended with hints of peach, almond, and clove.
Company Name: Global Inflight Products Company Location: Global Inflight Products Description: Global Inflight Products has designed a porcelain collection, inspired by the elegance of orchids. The “petal” design features round and soft lines along with square inner angles to maximize the use of space on the tray. Global Inflight Products is proud to present the new design at its upcoming exhibitions.
www.pax-intl.com | PAX INTERNATIONAL | 37
CLIA adds Rome to Europe office locations The Cruise Line International Association announced in March the opening of a new national office in Rome. Francesco Galietti will be CLIA Italy’s National Director and manage the office. This follows CLIA’s expansion of resources in Europe, a process that started in 2013. CLIA Italy joins offices in the U.K. and Ireland, Germany, France, Spain, the Netherlands, and Belgium and Luxembourg as the 14th association operating under CLIA’s newly established global structure. “I am very pleased to announce the establishment of CLIA Italy as the newest member of the CLIA family,” said Christine Duffy, President and CEO of CLIA. “With the establishment of CLIA Italy, we affirm our support and commitment to a country that has been, is, and no doubt, will continue to be, of vital importance to our future.” CLIA reported 869,000 Italians booked a cruise holiday last year, and more than two million passengers embarked on a cruise ship from Italy. Italy is also a leading destination market and an important country for shipbuilding. “As a top destination, an important source market, and a leader in ship construction, Italy is one of the most important markets for the cruise industry in the world, and the largest European country in terms of total direct spending,” said CLIA Europe’s Chairman, Pierfrancesco Vago. “In 2012 the industry spent €4.46 billion (US$6.16 billion) in this country. We are firmly committed to Italy and the Italian cruise industry and look forward to continued market growth there and throughout Europe.”
c a l e n d a r Marine Hotel Association 29th Annual Conference, April 27-29, 2014, Hyatt Regency, Orlando, Florida. For more information, contact the association at (415) 332-1903 Travel Catering Expo, May 11-13, 2014, Dubai, UAE. For more information, contact Deniyal Qureshi, Show Director at Reed Exhibitions at +971 2 4090388 Airline Passenger Experience Association Technology Conference, May 13-14, 2014 Universal City, California. For more information, contact the association at (212) 297-2177, or e-mail Michael Greskiewicz at email@example.com APOTAsia 2014 Travel Forum, June 3- 5, 2014, Da Nang, Vietnam. For more information, contact APOT at firstname.lastname@example.org InnoTrans Rail Event, September 23-26, 2014 Berlin, Germany. For more information, contact Mary Jo Balve at email@example.com, or call (732) 933-1118 Aircraft Interiors Expo and World Travel Catering Expo Americas, October 14-16, 2014, Seattle, Washington. For more information contact Customer Service at (203) 840-5680 or via e-mail at aircraftinteriorsus@ reedexpo.com NBAA Business Aviation Conference and Exhibition, October 21-23, 2014, Orlando, Florida. For more information, contact NBAA at (202) 783-9000 or via e-mail at firstname.lastname@example.org 7th China Airline Catering Management Summit, November 5-6, 2014,Wyndham Grand Plaza Royale Colorful, Shanghai, China. For more information, contact GIS Events at +86 21 51696210 or via e-mail at email@example.com International Travel Catering Association Trade Show and Networking Event, November 23-25, 2014, Abu Dhabi, UAE. For more information, contact ITCA at firstname.lastname@example.org, or call +44 (0) 1483 419449
IATA calls for tighter laws for unruly passengers Over the past two months, The International Air Transport Association (IATA) has urged governments to close legal loopholes, which it says allow unruly passengers to escape law enforcement for offenses committed on board aircraft. This month, IATA called on governments to ratify important changes to the Tokyo Convention 1963 which were agreed at a diplomatic conference in MonIATA Director General Tony Tyler treal. The Tokyo Convention provides the lega l f ramework for dealing with passengers whose unruly or disruptive behavior leads to physical assault or poses a threat to the safety of a flight. Some 100 gover nments attended the diplomatic conference and agreed with the changes, which 38 | PAX INTERNATIONAL | MAY 2014
will come into force when 22 states ratify the protocol to the Tokyo Convention. The International Civil Aviation Organization (ICAO) has driven the process through from initial proposal to a new treaty in five years. “The revisions would enhance the ability of law enforcement and other authorities to prosecute the small minority of passengers who are violent, disruptive, abusive, or acting in a manner which might endanger safety,” said a release from IATA. The Tokyo Convention gives jurisdiction over offenses committed onboard aircraft to the state of registration of the aircraft. With modern leasing arrangements, the state of aircraft registry, IATA says it is often neither the state in which the aircraft lands nor the state of the operator. As a result, IATA contends there are limits to the practicality of enforcement and consequently the options available to mitigate disruptive behaviors. By extending the jurisdiction from the country of aircraft registration to the destination country, the protocol closes a loophole that allowed many serious offenses to escape legal action. The agreed changes also give greater clarity to the definition of unruly behavior (such as including the threat of or actual physical assault, or refusal to follow safety-related instructions). There are also new provisions to deal with the recovery of significant costs arising from unruly behavior. “Unruly passengers are a very small minority. But unacceptable behavior onboard an aircraft can have serious consequences for the safety of all on board. The goal is to effectively deter such behavior and ensure safe flights for all by making the consequences of such behavior clear and enforceable,” said IATA Director General, Tony Tyler.
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THANK YOU FOR THREE amazing days aT THE wTcE.
We hope that you enjoyed the 360Â° view of our products and services at the World Travel Catering and Onboard Services Expo â&#x20AC;&#x201C; three great days that were packed with information, ideas and networking with the people who are shaping the future of the industry. Together, the possibilities are endless. www.lsgskychefs.com/en/blog