Pax International NBAA edition - May/June 2013

mAY/JUNe 2013

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VoL. 18, No. 3

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NNe ewwss aa N d a N a lyl yssi iss f fo or rt ht eh epai sf se eC N g& e irN st ee rrvi ioCre s e x e CCuutti ivve e

NBAA AtteNdANts/techNiciANs coNfereNce

Uncompromising taste The business jet challenge Asia in focus NBAA Q&A p.

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trAvelplus AwArds p.

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AsiA supplier spotlight p.

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FiNNAir to AsiA p.

A taste of the world

53 destinations worldwide Servair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients.

What’s more, we prioritise great service and the respect of local specificity in order to better meet our clients’ needs.

Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet their service expectations.

www.servair.fr

EDITOR’S LETTER

PAX International 26 Pearl Street,

e-time technology Can technology create a renaissance in airline food service? Throughout the industry, airlines and airline caterers have been asking that question in various forms over the years.

But the questions seem to be getting new play, recently.

There was certainly a tech-buzz that circulated through this year’s Aircraft Interiors Expo in Hamburg. In the opening day of discussion and panels, Dr. Joachim Schneider of Lufthansa German Airlines outlined a future where a passenger’s personal electronic device and wired life was the basis for creating revenue models and value added products that build off a base of carrier services.

Marketing and selling products through hand-held devices is a US$40 billion industry with the fastest growth taking place in Asia where newly flush travelers from countries like China will be taking to the skies seeking out the world’s must-see destinations.

On another day, Servair tweeted its message in a bottle in the form of a series of mini surveys on buy-on-board, celebrity chefs. The caterer urged a retweet if you believe that the next airlines catering’s trend would be: “Meals on demand.” But the trend was already building steam, and it started stateside on Virgin America’s Red system.

“With the new e-time technology combined with the modernization of aircraft in terms of seat comfort, entertainment possibilities and e-connectivity, it is unavoidable that inflight offering will need to be adjusted along with these future trends,” said Charles Grossreider of Cathay Pacific Airways, in answers to a few questions posed by PAX International. “The quantity and style of such technology will depend much on each carrier’s strategies, market requirements and adaptability.”

Just as PAX was going to press, another development in the high tech world of premeal ordering surfaced in the Asia Pacific region. Qantas Airways announced its was expanding its Select on Q-Eat program to include more cities after a successful trial that was launched in September of last year.

The airline hinted that the program would be introduced across its international network.

Indeed, it appears the long-anticipated marriage of inflight culinary and technology is beginning to take shape. And the early adapters can be found around the world.

Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website: www.pax-intl.com

Publisher Aijaz Khan E-mail: aijaz@globalmarketingcom.ca

editorial offices Rick Lundstrom, Editor in Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: rick@pax-intl.com Maryann Simson, Managing Editor Tel: (1 905) 821-3344 x31 E-mail: maryann@pax-intl.com Lauren Brunetti, Associate Editor Tel: (1 905) 821-3344 x21 E-mail: lauren@pax-intl.com

a r t d e Pa r t m e n t ScheerDesign E-mail: scheerdesign@gmx.com

advertising offices Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: deepa@globalmarketingcom.ca PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution.

Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not

rick lundstrom Editor in Chief, PAX International

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/June 2013, Vol. 18, No. 3. Printed in Canada. All rights reserved. Nothing may be reprinted

Peter Andre Wetli, 1937-2013

in whole or in part without written permission from the publisher. © PAX International magazine

Memorial Services were held Saturday, May 25 for Peter Andre Wetli, a retired airlinecatering executive who also worked in the airline industry, and was a President of the International Flight Services Association. Peter and his wife Irene made their home in Peoria, Arizona. Peter passed away May 19.

During his time in the industry, he worked with several airline catering companies including Marriott and Chelsea Catering at its operation in Newark. He also held positions at American Airlines and US Airways.

Peter survived by his wife Irene and three children: JeanPierre, Michel and Monique and two grandchildren.

PAX International extends its condolences to his family and large circle of friends.

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Contents

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regional rePort 12

AsiA by design Finnair may have one of the boldest growth plans for the Far East as it seeks to double revenue to the region within 10 years

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Poised for growth Vietnam plans a building binge for the country’s aviation infrastructure, and HMSHost is in a position to feed millions of new travelers

business Jet suPPort 16

business As usuAl From June 20-22 in Washington, DC, several hundred corporate and VIP flight attendants and technicians will gather for three days to take part in the annual NBAA Flight Attendants/Flight Technicians Conference. PAX International’s Maryann Simson interviewed NBAA’s Director of Professional Development, Jay Evans, about the event’s format, topics of discussion and who gets involved.

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uncomPromising tAste Fine dining meets ingenuity on the wings of privilege

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suPPorting the elite PAX International takes a look at some inflight service product suppliers and how they’ve carved a niche in the business aviation sector

asia/Pacific features 22

eye on quAlity from down under PAX International speaks with Australia-based Birch & Waite about the company’s recipe for success as a major supplier within the Asia Pacific region

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tAste, Authenticity And freshness Cathay Pacific Airways has launched a new Signature Dishes program and Cathay Pacific Catering will be moving ahead with an expansion project planned for HKIA

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the sky’s the limit Suppliers around the globe explain why they are targeting the booming Asia Pacific region for growth

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strong for sAles Duty free sales, lagging in many parts of the aviation sector, thrives on Korea’s flag carrier

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AsiA in sight Whether it is for an exotic drink, or a time honored worldwide delight, companies that market products for inflight sales and service have the Far East on their mind

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At home in AsiA Two companies are building customer bases and digging in for the long haul in the region’s bustling duty free market

dePartments 3

editor’s Note

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iNdustry News

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people News

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what’s hot

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assoCiatioN News

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CaleNdar

oN the Cover: Modern cooking techniques and the finest ingredients make up the product line of Alison Price & Company. See our story on page 18

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event coverage 35

kits, cocktAils And innovAtion Suppliers, airlines honored in TravelPlus Awards

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NEWS CATERING

LSG Sky Chefs’ plans one stop partnership with Retail inMotion offers With demand for Buy-on-Board and other in-flight retail programs continuing to soar, LSG Sky Chefs’ recently announced a partnership with Retail inMotion, a provider of buy-on-board and retail business solutions for the commercial airline industry – comes at a crucial time.

“The exclusive agreement will enable both partners to offer airline clients a complete, end-to-end in-flight retail management system utilizing RIM’s robust IT platform and LSG Sky Chefs’ long-standing expertise in global in-flight solutions,” said a release from LSG Sky Chefs.

“Having the right products on board, together with a state-of-the-art IT system that can support the end-to-end logistics of that sale is key to any successful in-flight retail program today,” said Stefan Patermann, Vice President, Business Development and Strategy Europe at LSG Sky Chefs.

“Our partnership with RIM puts us in the fortunate position to now offer our airline clients a one-stop-shop, complete retail solution.”

The RIM portfolio includes a variety of IT solutions that deliver on all aspects of the in-flight sales process. From the procurement of new products and supply chain management to sales development and reporting – RIM’s technology supports the entire sales lifecycle. In addition, in-flight retail revenues can be further maximized using RIM’s sector-specific Enterprise Resource Planning (ERP) software.

“This alliance combines the innovation of the industry’s leading in-flight retail technology with the strength of the world’s largest in-flight services provider in delivering a first-in-class product and service to our customers,” said Dr. Joseph Elias, CEO and founder of Retail inMotion.

As more and more airlines either expand their in-flight retail programs or begin to move towards Buy-on-Board models for the first time, the new partnership means their current and future needs can now be fully addressed through this end-to-end solution. “With experienced teams in place at all levels, we are ready to take on the next stage in the buy-on-board evolution together with our airline partners,” Patermann noted.

and its TFK unit in Tokyo. After one-off costs, the company earned an underlying net profit increase from continuing operations of 8.1% or S$184.8 million (US$148.3 million). The company has proposed final and special dividends of 10 cents per share.

Operating data for the company’s catering operations showed SATs had a gross meal production increase of 6.6% to 26.5 million. Unit meal production grew 5.5% to 20.72 million. SATS gauges unit meals by workload handled by catering staff. Meals for dinner, lunch and premium class service are given a different unit meal weight factors.

In the fiscal year ahead, SATS forecasts continued growth in its home base traffic, where it handles approximately 80% of the scheduled flights and 60% of the scheduled airlines.

“The SATS Group will continue to seek new growth areas by expanding its offerings and regional footprint,” said the company, in an outlook for the year ahead. SATS currently has a presence at 36 airports in 10 countries in Asia and the Middle East. The company’s non-aviation food business has established a presence in Australia as well.

Through the fiscal year, SATS picked up ground handling operations in Singapore for 10 airlines. It also gained inflight catering service for All Nippon Airways and catering and food and beverage services for the Singapore Sports Hub, now under construction. Other new business in the past year includes inflight catering service for Air France through its TFK operation in Tokyo and ground handling service for Air Seychelles.

Robust Asia market helps drive SATS profits Singapore-based SATS ended its fiscal year with a 13.8% increase in operating profits on revenues of S$1.819 billion (US$1.46 billion) and cited growth at Singapore Changi Airport and “robust intra-Asian traffic” as signs of optimism in the year to come.

SATS showed an operating profit S$192.3 million (US$154.3 million) for the fiscal year ending in March, much of it attributed to better performance in its food businesses

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NEWS CATERING

AIRLINES

Aircraft cleaning service acquired by dnata

Qantas adds new menus to domestic Perth service

Earlier this year dnata announced the acquisition of Broadlex Air Services (BAS) in Australia.

Established in 2006 and employing 450 staff, BAS provides aircraft cleaning services including cabin cleaning, laundry services and passenger support services at Sydney, Melbourne and Brisbane airports.

“BAS will continue to operate as a separate business, serving a broad range of airline customers under its existing management team” said Stewart Angus, dnata’s Divisional Senior Vice President of Associated Companies. “This important investment demonstrates our continued commitment to grow the Australian aviation market.”

Current customers of BAS include Jetstar, Virgin Australia, Singapore Airlines, Cathay Pacific, Emirates, Malaysia Airlines and Thai International.

The acquisition of BAS grows dnata’s Australian team to more than 3,700 people nationally and complements its existing investments in inflight caterer Alpha, airport services joint venture Toll dnata and contact center provider Mindpearl.

Qantas domestic Business Class passengers will now be served an international standard a la carte menu on all flights from the East Coast of Australia to Perth.

Qantas Consulting Chef Neil Perry developed the new choicefilled offering on flights from Sydney, Melbourne and Brisbane to Perth starting in May. The menu will mark the removal of tray-service as the airline moves to deliver a more restaurant style approach. In addition to the three course menu now in place, the new dining service includes a range of small and main plates as well as ‘small bites’ to start.

Neil Perry and his team from the Rockpool Group designed the dishes, and wrote and tested the recipes. “The new menu gives customers a more contemporary dining experience too, while still tapping into local produce and providing enough variation for frequent flyers,” said Perry.

The launch of the new menu coincides with the use of A330 aircraft on all weekday Sydney-Perth and Melbourne-Perth flights and the completion of a $20 million program to refresh the airline’s Boeing 767 fleet, which will be used on Brisbane-Perth flights.

AIRLINES

Dragonair/Marriott Culinary partnership enters year two Dragonair announced May 13 its second year of a collaboration with Man Ho, the premium Chinese restaurant at the JW Marriott Hotel Hong Kong on new menu items that will be served until April of next year.

Dragonair passengers on selected flights from Hong Kong to a dozen Asian cities can enjoy health-inspired dishes from a specially designed inflight menu created by JW Marriott Hotel Hong Kong’s Executive Chinese Chef Ip Kwok-fai. The chef has developed dishes based on the principles of using five primary colors found in food.

“Following last year’s well-received Chinese inflight menu promotion with the JW Marriott Hotel Hong Kong, we are delighted to join hands with them again for this latest series. This menu will provide

Dragonair flight attendants show a few of the latest offerings, which were introduced in May

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innovative and exciting dishes I’m sure will be appreciated by all our passengers,” said Dragonair General Manager Inflight Services, Andy Wong.

Most of the chef’s creations are based on the concept of the five colors in food inspired from the “Yellow Emperor’s Inner Classic,” an ancient Chinese medical text and fundamental doctrinal source for Chinese medicine, which has a history of more than two millennia.

“The concept puts an emphasis on achieving balance in one’s body through well-rounded nutrition that includes using ingredients of five different colors - green, red, yellow, white and black,” said a release from Dragonair. “These colors are believed to be good for the liver, heart, spleen, lung and kidney, respectively.”

An example on the menu is Braised Scallop with Fresh Tomato, Papaya and Chinese Yam. Yellow papaya is said to improve the functioning of the spleen while the white Chinese yam helps to strengthen the functioning of the lung and kidney.

Combining with the sweet and sour flavor from the red tomato, the dish is designed for summer dining. The menu also features other dishes that use green vegetables and black Chinese fungus, providing balance to the diet.

JW Marriott Hotel Hong Kong’s Chinese restaurant, Man Ho is known for serving top-quality Chinese cuisines in a sophisticated Oriental setting with elegant furnishings. The menu features an array of classic Cantonese and e dim sum dishes Sautéed beef tenderloin with lily bulb in by top Executive Chinese Chef, Ip Kwok Fai. mushroom sauce now on Dragonair

NEWS BUSINESS JET NEWS

DeliSky launches iPad app to efficiently order inflight catering DeliSky, has launched an iPad and iPhone app to maximize the efficiency of its catering order system.

The app offers free access to a network of carefully selected, premium catering providers such as high-end restaurants, hotels and specialized inflight caterers at more than 120 airports worldwide.

“The simple to use app enables our clients to easily manage their inflight catering orders with a clear overview of costs,” said Sascha Gassmann, Managing Director of DeliSky. “All the menu prices and total order amounts are indicated. You can create, save and send catering orders, check on availability – useful especially when planning around busy events such as the F1 Season - and also add useful information such as packaging instructions that help catering partners deliver exactly what is desired. It makes life considerably easier for busy flight attendants

DeliSky has made its ordering system mobile. It was previously only available online

and operations departments.”

Clients can access the service by downloading the free app from the Apple Store and by registering at www.delisky.com to obtain a personal login.

DeliSky services are available worldwide and have successfully delivered more than 2,000 inflight catering orders. The company’s supplier portfolio currently includes 55 aviation caterers, restaurants and hotels. In addition to its partner network, DeliSky offers bespoke catering solutions by sourcing catering at destinations that do not offer dedicated inflight services.

The company plans to strengthen its presence in Europe, and expand its worldwide network by increasing its partner network across Asia, the Middle East, the Americas and Africa.

The app will also be continually improved as further enhancements and features are added.

Kraft takes board spot on WCA The founder of Tastefully Yours and Aviation Catering Consultants, Paula Kraft, has been voted to the Women in Corporate Aviation organization Board of Directors alongside Mary Ann Fash, Senior Flight Manager for flight services with The Boeing Company, at the group’s annual meeting held in March in Tennessee.

Kraft was invited to join the board due to her business aviation catering expertise and extensive industry knowledge. A champion of food handling and safety standards and flight and kitchen crew training, and developer of a sophisticated Safety Management System for aviation catering, Kraft has earned her place amongst the directors.

“To be voted on to the board of such a significant association is a great honor for me. I am very much looking forward to working more closely with the directors to create new and interesting ways of raising the profile internationally,” said Kraft in a release announcing her appointment.

As board member Kraft will seek to raise the profile of the organization to the international corporate aviation marketplace and strengthening relationships between the organization and the media. She joins a board of 11, which is currently chaired

by Brenda Mile and will use the various aviation exhibitions and events around the world as opportunities to maximize the visibility of the Paula Kraft Women in Corporate Aviation objectives.

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The Zeus seat from Aviointeriors

Intrav passenger to fly in style on Aviointeriors seats Aviointeriors will work with Intrav in Seattle to exclusively customize its Zeus seat to equip a configured 757-200ER for 50 elite travelers.

“Intrav will offer a 25-day journey across oceans and continents to encounter the world’s most extraordinary destinations,” says Linda Wischmeyer, President of Intrav.

Zeus is Aviointeriors’ luxury design seat that converts into in a celestial flat bed with pillow top mattress, duvet and deluxe pillow.

Loftleider Icelandic will reconfigure the aircraft for departure to Fort Lauderdale on April 7, 2014 to start a journey around the world to “timeless destinations,” says Audur Palmadottir, Manager VIP flights of Loftleider Icelandic.

After signing the Letter Of Intent at the recent Aircraft Interiors Expo in Hamburg, the three parties met in May in Seattle for the initial technical coordination meeting to start the program.

PEOPLE

Sadlowski heads LSG Sky Chefs North American network LSG Sky Chefs has appointed Dennis Sadlowski Regional Chief Operating Officer (RCOO) for North America.

Sadlowski will have full oversight for all North Ameri- Dennis Sadlowski, can airline catering Regional Chief Operating Officer for North America and retail opera- at LSG Sky Chefs tions.

“Dennis has demonstrated substantial expertise in setting and successfully executing strategies, driving team-based leadership and achieving business objectives,” said Jochen Müller, Executive Board Member at LSG Lufthansa Service Holding AG, the parent company of LSG Sky Chefs. “We believe his keen focus on strategy will further promote continued growth in this key market for our organization.”

Sadlowski has worked in sales and marketing and general management positions at General Electric, Thomas & Betts and Siemens. He holds a Master’s degree in Business Administration from Seattle University.

“This is an exciting time for the global airline industry,” said Sadlowski in the announcement of his new position at LSG Sky Chefs. “We have seen a rejuvenated optimism for the business, especially in North America. This, combined with our unique portfolio of services, puts LSG Sky Chefs in an excellent position to provide our customers and their consumers with an outstanding experience.”

future sats Ceo to join company in July SATS Ltd. announced in March that Alexander Charles Hungate would be President and Chief Executive Officer when Tan Chuan Lye retires at the end of this year.

Hungate will join SATS July 16 as Executive Director to prepare for the Alexander Charles Hungate will take over transition. He has as CEO of SATS at the end of this year been a non-execu-

tive director on the company’s board since July 2011.

Hungate, is currently HSBC Group General Manager and CEO Singapore. He has 25 years of global experience with senior management positions including HSBC Group Managing Director Personal Financial Services, and with the news service Reuters as its Managing Director Asia Pacific in Hong Kong and Global Chief Marketing Officer in New York.

On January 1, 2014, Hungate will take the helm as PCEO, while Tan will assume the new role of Executive Advisor to assist with the ongoing operational transformation of the business.

Tan was appointed as PCEO of SATS in April 2012. He was Acting CEO from July 2011 to March 2012. The Board paid special tribute to Tan, who will have worked 36 years at SATS when he retires.

“During his tenure, he has played a pivotal role in aligning the Group’s strategy and in championing its Innovation 2 and productivity drive,” said SATS Chairman Edmund Cheng. “On behalf of the Board and Management, I would like to extend our deep gratitude to Chuan Lye for his dedication and invaluable contributions to SATS. I am delighted that he has agreed to stay on.”

gategroup makes mid-year appointments, van Niekerk, leaves management board gategroup has appointed Jann Fisch as the new Group Senior Vice President and President Airline Solutions Europe and Africa Division; and Richard Wells will join the Group’s Executive Management Board.

Fisch will be responsible for the Airline Solutions business operating in Europe and Africa, including flagship brand Gate Gourmet as well as Gate Aviation.

He has more than 20 years of experience in the catering and airline industries.

From 2007 he served as CEO of the Nuance Group, Australia and New Zealand. From 2002 to 2007 he worked at Pick Pay and then Compass Group as CEO for Switzerland.

Between 1993 and 2001, he held various positions at Swissair Group and at its subsidiaries Gate Gourmet and Swisscargo AG. In addition, gategroup`s Chief Human Resources Officer, Wells will join the Group’s Executive Management Board. He rejoined

gategroup in January 2013.

Peter van Niekerk, who is the current Group Senior Vice President and President, AS Europe and Africa has left the management board after seven years. van Niekerk has decided to return to the United States to pursue other career opportunities. He will remain with the Group until the end of July.

“The Board of Directors and the Executive Management Board thank van Niekerk for his contributions to the Group over the last seven years and most recently his leadership in realigning the European Business, and wish him all the best for his personal and professional future,” said a release from gategroup.

Two new at En Route International John Metcalfe is the new Operations Director and Sarah Fosberry is the new Business Development Manager at baked products supplier En Route International.

Metca lfe has spent the past 18 years at Pourshins, where he ran the company’s European operations.

He began his career in hotel management, working at THF and Grand John Metcalfe comes to En Route from Pourshins Metropolitan. He then moved into purchasing, first for the hotel industry and then for the plastics industry.

At En Route, Metcalfe will be in charge of strengthening the company’s first class, Sarah Fosberry will lead the sales international and development team for logistics operations.

En Route’s brands Fosberry will lead sales development for food solutions at En Route which includes the company’s three brands: me, myself & my…, In The Mood For Food and yum.me.

She has worked with Virgin Atlantic’s inflight services team. She then moved to LSG Sky Chefs, The House (the inflight services agency for Virgin Atlantic), and progressed to National Account Manager at LSG Sky Chefs for Thomson Airways. www.pax-intl.com

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REGIONAL REPORT - ASIA

AsiA by design Finnair may have one of the boldest growth plans for the Far East as it seeks to double revenue to the region within 10 years by RICK LUNDSTROM

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Finnair’s second Marimekko designed aircraft, an A330, went into service in May

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complete the trip within 24 hours, which also gives the airline the ability to optimize its daily schedules and make the most efficient use of its aircraft.

In late May, Greg Kaldahl, Senior Vice President Resource Management, was looking forward to the summer and its two new destinations. “As we look at advanced booking for Hanoi and Xi’an we’re pretty excited about them as seasonal destinations,” he told PAX International.

There’s more to Finnair’s advantage in Asia than the geographical location of Helsinki-Vantaa International Airport. The airline is billing the airport as an easy connection point on routes to Asia. Passengers can feel comfortable that connection times as short as 35 minutes can be successfully made. For those staying longer, the airport has ample charging stations, complimentary wireless Internet and other amenities. Kaldahl said the airport’s master plan for growth in the years to come is tied closely to Finnair’s plans for Asia.

Those plans involve aircraft acquisition. Finnair has 11 A350s on order, with the first set to arrive in 2015. Five years after that, the airline is looking to enhance its Asian presence with a combination of increased frequencies and new destinations, many of them possibly within China.

“There is still a fairly rich reservoir of appealing destinations in Asia,” said Kaldahl.

ach year, approximately 40 million passengers fly between Europe and Asia, with an estimated half the number making point-to-point trips, with the rest requiring at least one stop before reaching their final destination.

Where they make that stop is oftentimes one of the sprawling airports that can be found in capital cities and air transport crossroads that are well known and well served by many airlines.

Over the next 10 years, Finnair will be attempting to reshape that model, offering European passengers shorter flight times by two to three hours in some instances. The airline is also working with its home airport to offer passengers more amenities and, more importantly, connections that can be negotiated in minutes with a quick trip to the gate as opposed to trips through sprawling concourses, train rides and crowds.

Once the passengers are aboard, Finnair is also reshaping the cabin experience with a high-profile partnership with design company Marimekko as well as adding signature menus from two important Finnish chefs.

This summer, Finnair is adding two seasonal routes: to the Chinese tourist center of Xi’an (home of the famous terracotta warriors) and to Hanoi in Vietnam. Both were launched in mid-June of this year and will continue until the end of the tourist season in October.

The newest route announcements are only the latest in a long history for the airline’s involvement in Asia. Finnair was the first carrier to fly nonstop from Europe to Tokyo, starting in 1983 and Marimekko and more began its service to Beijing in 1988. With Xi’an and Hanoi now on At this year’s Aircraft Interiors Expo, in Hamburg, Maarit Keränen, the list, this summer, Finnair will have service to 13 Asian destina- Finnair’s Head of Service Concept, filled visitors in on the airline’s tions and more than 80 departures per week. It will also be the only close association with the domestic design house Marimekko. One European airline offering a direct route from Europe to Hanoi, with month after the event, the collaboration entered a new phase as the its three flights per week. bold designs of the fashion house made their debut aboard and a blue The calculus for determining how much time Finnair can shave forest print festooned A330 rolled out to a large group of onlookers off a trip to Asia from Europe is a complicated combination of and media. The textiles and tableware bearing the Marimekko name geography of the origin flight and the route structure along with were rolled out across the airline’s fleet. The aircraft will be moved a number of other factors. Passengers can achieve optimum time around the Finnair system, flying to New York, and throughout the savings on routes north of the Alps and into Central Asia. In addi- airline’s Asia system. tion to Helsinki, Finnair offers shorter flight times to Asia from its The launch in May was the culmination of a year-long run-up. operations in Copenhagen and Gothenberg. However, nearly all the “Marimekko is part of the Finnish people’s DNA,” said Keränen, in Asian destinations departing from Helsinki enable a passenger to her presentation in Hamburg. The bold colors and organic shapes

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REGIONAL REPORT - ASIA Finnair has been working with Marimekko for more than a year to develop cabin interior products

Pekka Terävä (left) and Tomi Björck were picked to develop business class menus for Finnair

of the Marimekko patterns are designed to resemble the shapes of nature when seen from aircraft windows. On the A330 is the print Marimekko calls Metsänväki, or Forest Dwellers.

“The Metsänväki print by Kristina Isola is a strong statement about the Finnish spirit and the forest-inspired energy that makes Finns tick,” said a release from Finnair on the launch of the newly designed aircraft.

A week after the launch, Keränen and her staff were still assessing the buzz, and planning menus in the final steps for the launch of the airline’s two new destinations. Those menus will make use of local cuisines, while business class service has been developed by two Finnish chefs whose creations carry through the theme of nature and simplicity and the airline’s desire to make its mark in Asia.

Finnair announced the addition of signature menus from Pekka Terävä and Tomi Björck in early May. In the announcement, Finnair touted the chefs’ “fresh style that is distinct from the mainstream.”

Terävä is known for an emphasis on Nordic flavors, while Björck has

a passion for modern Asian cuisine.

Björck operates three restaurants in Helsinki, the Asian inspired Farang and Gaijin and the Mediterranean-themed Boulevard Social.

Terävä is chef at the Michelin-starred restaurant Olo in Helsinki, which has a heavy emphasis on fresh, pure ingredients and modern Scandinavian cuisine.

The menus will be produced at Finnair’s own unit, now under the management of LSG Sky Chefs. Keränen said the caterer has been helpful in developing meal concepts throughout its Asian system.

At the Hanoi destination, Finnair will make use of Vietnam Airlines Catering, and will have access to expertise, local ingredients and the country’s own rich culinary heritage.

“Continued economic growth across East Asia is prompting close examination of other possibilities and more frequencies and destinations through both Europe and Asia,” said a release from Finnair. “Finnair has plans to double its revenue from Asia-Europe traffic by 2020.”

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REGIONAL REPORT - ASIA

Vietnam’s big push It’s a building binge for the country’s aviation infrastructure, and HMSHost and Vietnam Food and Beverage Services Co. plan to feed millions in the years to come by RICK LUNDSTROM

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ietnam is just starting what is planned to be nearly a decade of aviation infrastructure and expansion, and airport concessionaire HMSHost and a domestic partner will be in on the growth with a plan to place more than 80 sales points in airports generating more than US$20 million in sales within two years.

HMSHost has found a strong local partner in Vietnam Food and Beverage Services Company. The partners formed a joint venture called Autogrill VFS F&B Company Services. Vietnam Food and Beverage Services Company is part of Imex Pan Pacific Group (IPP Group). HMSHost will have a 70% ownership in the joint venture.

Vietnam has already successfully tapped

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the equity market by opening its first privately financed airport on the island of Phu Quoc late last year. The airport is expected to serve more than 7 million passengers per year as the area positions itself as an ecotourism center.

But the real excitement will be taking place in the country’s population centers.

The country has bold plans to build five more airports by 2020 and upgrade 22 current facilities in a project that is estimated at US$10.5 billion. Currently around 37 million passengers move through Vietnamese airports every year. With passenger traffic estimated to grow at 8.6% per year, the country is third behind China and India in projected air traffic growth.

“What we are seeing is very rapid growth,” said Walter Seib CEO of HMSHost International in Amsterdam. The company’s plans for the airports include making extensive use of the country’s local products and the nation’s rich food heritage.

The consortium currently operates 28 points of sale at Phu Quoc, Ho Chi Minh and Da Nang airports. The mix of brands follows closely the HMSHost model for successful airport operations, with a mixture of local, regional and international brands. Casual Asian fare in the company’s Big Bowl, Next Noodles and Kaisha Sushi are joined with Domino’s Pizza and Popeye’s Chicken along with Burger King and Illy’s Coffee outlets.

In the second half of this year, the partners will open six new food and beverage concepts at the airport in Hanoi. That will kick off an 18-month period of growth where 48 outlets across Vietnam are expected to open.

“Overall, there well be a good balance between international, regional and local brands at every airport,” said Seib, in the announcement of the partnership. “This is a major step for our company into one of the emerging markets of Asia that we have been targeting.”

GET REAL. GET BIRCH & WAITE All Birch & Waite products are made in Australia using fresh, superior quality ingredients, then packaged straight away to lock in their amazing flavours. We could have easily cut corners and made them like all the others but the taste wouldn’t be anywhere near as good.

Treat your customers to the real deal by choosing from our first class range of dressings, sauces and condiments.

Our products are available in a range of sizes including 13ml and 25ml portions, 2.3kg and 2.6L bottles.

Contact us for further information on our foodservice solutions: + 61 2 8668 8000 cs@birchandwaite.com.au

www.birchandwaite.com.au

Q & A - NBAA

by MARYANN SIMSON

Business

as usual

F

types and others including flight attendants and/or flight technicians. It all depends on the mission of the flight department. Generally the flight attendant is the one solely dedicated to the support, safety and service of the passengers onboard the business aircraft.

PAX International: What is the role of a flight attendant in the business aviation sector?

Jay Evans: The business aviation flight department can be made up of many different types of people who work to serve the companies and individuals who own or operate the aircraft. This can include pilots, maintenance

PAX: Is the training process to become a flight attendant/technician the same in the business jet world as it would be in commercial aviation?

Evans: Business aviation cabin crew training varies due to diversity in types of aircraft, which have different equipment in different locations. The training must prepare them for these inconsistencies and explain where flight crew might find things like emergency exits or galley appliances. The type of service given by the cabin crew is very high-end, or ‘first class’. Each crew member will generally have a familiarity with the particular passenger and seek to meet their specific needs.

Lastly, the emphasis on catering and food service in-flight is much more detailed in the business aircraft. Understanding food safety

rom June 20-22 in Washington, DC, several hundred corporate and VIP flight attendants and technicians will gather for three days to take part in the annual NBAA Flight Attendants/Flight Technicians Conference. Joining them will be a host of keynote speakers, educators, caterers and suppliers – all coming together to work towards the common objectives of increased safety and a better VIP passenger experience.

PAX International’s Maryann Simson recently interviewed NBAA’s Director of Professional Development, Jay Evans, about the event’s format, topics of discussion and who gets involved.

Did you know?

The General Aviation Manufacturers Association reports that almost 50% of the world’s private jet market is in the United States. Europe is second at 20.8%, followed

by Asia Pacific with 11.8%, Latin and South America with 11.6%, and Africa and the Middle East have just 6.1%.

Honeywell Global Forecast says that 30% of current private jet owners say they’ll purchase a new jet in the next five years.

Teterboro Airport in New Jersey sees the most international private jet departures in North America. The top airport for international departures in Europe is Vnukovo International Airport in Russia, according to Avinode Marketplace.

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and food handling rules are paramount and are emphasized in various training scenarios.

PAX: For how long has NBAA been holding a special conference to address the needs of this segment?

Evans: This year, 2013 is the 18th Flight Attendants/Flight Technicians Conference. Since the first conference in 1996, the program and agenda for the conference have evolved. One of the key components, now and always, is safety. Promoting and supporting the safety training and education of the cabin crew is one of the key needs of this industry.

PAX: Beyond the annual conference, is there anything else you do for this niche in the industry?

Evans: NBAA seeks to support the passenger needs of all of its members. The individuals who comprise the NBAA Flight Attendant Committee are the cabin safety experts among the NBAA Membership. They constantly search for new ways to help improve passenger safety. For example, the Committee has coordinated and presented webinars that support passenger safety, like food safety and passenger training issues. The Committee also has coordinated, over the last three years, a cabin crew symposium at EBACE in Geneva, Switzerland.

Q & A - NBAA PAX: Briefly describe the format of the event including guest speakers, educational sessions and networking opportunities.

Evans: Overall this is meant to be a jam packed program that will be something the attendees can take home and immediately begin using. In addition, it builds on key parts of the work of the cabin crew in various traveling situations. Mary Ann Fash of The Boeing Company and Chair of NBAA’s Flight Attendant Committee will open the conference with a welcome and introduction

issues specific to emerging regions Brazil, Russia, India and China – highlighting thier food culture and traditional service.

Last year we had 192 attendees with over 35 sponsors represented. The companies represented included business aviation part 91, 135 and 125 – or in simple terms: operators, caterers, training organizations, service providers for many products including foods, linens and tableware, and a variety of safety related products.

We will have more than 50 different sponsors and supporters of the conference.

to what the conference is all about, with a theme of “Beyond all Limits”.

Many other speakers are lined up, including Ed Bolen, President and CEO of NBAA, who will update the attendees on the latest issues they will be facing on the national and international arena. Also, former leaders of the Navy and US Air Force will explain how to be a high-energy member of a flying team.

Wine specialist Michael Venezia will discuss food and wine pairing at high altitudes, and ‘Minute Clinic’ sessions will focus on

A session for the palate On June 22, 200 or so flight crew professionals in Washington DC for the NBAA Flight Attendants/ Technicians Conference will be able to take part in an interactive presentation on the art of matching great wines with typically challenging styles of cuisine.

“Ultimately, it’s an entertaining overview of some basic food and wine concepts that are what I would term ‘universally accepted’ by serious food writers, chefs and most wine people,” explained Michael Venezia, wine consultant and Corporate Director of Education for United Distributers Inc. “We are having a real guided tasting. Chef Dominique of Tastefully Yours Catering in Atlanta is coming up with some foods that are typically identified with Asia, Brazil and India. These are three relatively challenging flavor profiles, but they are ones that flight crews will be seeing more of in the years to come.”

Venezia told PAX International that he was keen to find interesting wines of good quality that would be relatively easy for attendees to find anywhere in the United States. During the one hour session, Venezia will present the group with a seafood, a beef and a chicken dish to taste. Wines include Italian Prosecco, a Washington state Riesling, a Napa Valley Chardonnay and a Washington state Cabernet.

He plans to make some recommendations and give out a matrix of good substitutions for attendees to reference in the future, but overall, he says, a VIP typically knows what a VIP likes.

“At the end of the day, it is about the diner and not the dinner,” he said. “Let’s say the passenger wishes to enjoy a White Zinfandel with braised beef. If the food on its own is great and the wine is one that the person knows they enjoy, then the food and wine together will be a pleasant experience.”

Michael Venezia, wine consultant and Corporate Director of Education for United Distributers Inc.

the menu

Spiced Scallop with Asian Slaw with Cloves and Sweet Potato Moussiline ~ Brazilian Style Braised Beef with Bean Paste and Rice Crisp ~ Chicken Vindaloo with Curried Cauliflower and Mini Nan

THE WINES Avissi Prosecco Semi-Secco, Veneto, Italy Chateau Ste. Michelle Riesling, Columbia Valley, Washington Beringer Vineyards Chardonnay, Napa Valley, California Columbia Crest Cabernet Sauvignon, Horse Heaven Hills, Columbia Valley, Washington

Pale bright yellow, Beringer’s Chardonnay displays pure aromas of musky nectarine, grapefruit and pineapple Chateau Ste. Michelle is a refreshing, off-dry Riesling

LUNCHEON Quinta do Portal Fine Ruby Porto served with dessert

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BUSINESS JET CATERING

Uncompromising

taste

Fine dining meets ingenuity on the wings of privilege

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usiness jet catering is a global industry estimated at around US$1 billion per year. Where culinary flare in commercial jet catering is often bound by ATLAS trays, service trolleys and numbers, general aviation has its own set of challenges and perks. PAX International chats with private aviation catering suppliers from three continents about their individual strategy in this competitive arena.

For those who know Several years ago, inspired by the large number of private jets he spotted in the Spanish city of Valencia during an Americas Cup yachting race, Daniel Hulme began to write a business plan for what is now Alison Price On Air (APOA), one of Europe’s top recommended private jet caterers. After pitching his plan to Alison Price & Company, one of London’s most exclusive event caterers, Hulme conducted extensive research, consulted with a number of execuOnly the best ingredients are tive flight attendants and used in APOA inflight meals secured the investment to get his plan off the ground.

Already working with numerous blue chip companies, media moguls, European royalty, celebrities and banks, Alison Price & Company was the perfect partner to help Hulme; not only in designing and executing decadent menu concepts, but also in reaching the types of 18

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by MARYANN SIMSON

individuals with private jets needing his services.

“Our system is unique, nobody else in the world does it,” explained Hulme in a recent interview with PAX International. “Our products are painstakingly sourced. From olive oils to 100% Italian Buffalo mozzarella to the Irish Long Horn Beef – everything is the very best. We use only the most modern cooking techniques and this is probably our biggest differentiator, but we have also designed sets of systems for packaging. We have created clever ways of putting the meals together which breaks each dish down into components to be re-created onboard.”

When it is time to serve a meal from APOA onboard, the corporate flight attendant will refer to a photoguide provided by the

Chefs at APOA have experience catering large and luxurious events

Images on this page courtesy of Alison Price & Company

Modern presentation is crucial at APOA

BUSINESS JET CATERING caterer, along with step-by-step instructions detailing how to present the dish on the same culinary level, as would the chef on the ground.

Even within the market of executive jet catering, says Hulme, there are ‘tiers’ of exclusivity and price points to match. Much in the same way that commercial airlines offer services ranging from good (economy), to better (economy plus or business class, depending on the carrier) and best (first class), there are different levels of caterers available to different types of privately owned and chartered aircraft. Big charter companies such as NetJets, for instance, typically arrange catering for its fleet at a corporate level to ensure continuity on a global scale. That means the end-customer, or passenger, will expect a superior meal, but will have selected from a tailored NetJets menu. For those booking directly with operators, or through brokers, passengers may have more influence on service. In this segment, flight crews often have the power to buy product and adapt procedures to please the passenger, within reason.

APOA is a caterer servicing the top tier of the market, made up primarily of individual jet owners who know exactly what they like and how they like it. Expenditure is of little or no consequence and the person reaching out to Hulme’s team for assistance is often a member of the flight crew who is close to the jet’s owner, knowing their preferences and those of families and associates.

“London is actually a saturated market for business aviation caterers,” Hulme revealed, adding that in spite of this, and thanks to experienced staff, APOA continues to grow.

“Many other caterers really do not understand how to create food to large numbers, which is our speciality. All our staff come from this background, often setting up kitchens in the middle of castles to feed several hundred people.”

Hulme says that APOA is currently working on moving out of the Alison Price & Co. kitchen in central London and into a dedicated facility by year’s end. This move will give the firm room to grown and allow for 24-hour operation, with an eye to first class commercial.

Chefs at the dedicated Tastefully Yours facility in Atlanta carefully prepare cuisine for VIP customers

every minute of every day still presents a new and exciting challenge, says Paula Kraft, Founder and Principal at Tastefully Yours Catering in Atlanta.

Many people say that that they ‘fell into’ their current occupations, and Kraft can make that claim with honesty. After catering a picnic for depart-

Skilled in safety Even after 25 years in the corporate jet catering business,

Smoked tomato soup with smoked trout, prepared by Tastefully Yours Catering

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BUSINESS JET CATERING ment store company Macy’s, she received a call from the assistant to RJR Nabisco Chairman Ross Johnson. Johnson had liked the picnic food so much that he wanted Kraft to cater the same selection in his executive dining room the very next evening. Success with this job got the attention of Nabisco’s flight department, and by the following day an order had been placed for the aircraft of an important foreign politician. Within six months of this fortunate week, Kraft’s name had been shared amongst corporate jet owners all around Atlanta - and she shifted her business strategy to focus solely on the inflight sector.

The business that began with Kraft cooking up tasty dishes in her home has today grown up through five different locations, each larger than the last. The present location occupies 3,500 square feet on Corsair Drive in Atlanta, has been the home of Tastefully Yours for the past 11 years. It is open seven days a week and is segregated into hot and cold production areas, servicing the requirements of a great many Fortune 50 and 100 companies departing from a dozen local airfields.

Private Flight’s core capabilities are available through a personalized web portal

“We have dozens of vendors because we need to locate specialty items on a regular basis. We have gone as far as to order overnight delivery from the Internet, hire a courier to meet the arrival at a shipper and then take an item directly to an aircraft,” said Kraft in a recent interview with PAX International. She added that this, however, is an example of an exception and not the rule. “Surprisingly, most passengers don’t order over-the-top food. They are more interested in tasty, healthy, beautiful presentations. Lobster is fairly common and caviar is requested occasionally, but our market tends to be business oriented, not social or private.”

On a larger scale, Kraft is deeply involved in the promotion of education and training for all participants in the business aviation sector. She works closely with the NBAA Flight Attendants/Techni-

cians Conference each year and more recently has had a hand in the development of the EBACE Flight Crew Symposium, a one-day event before the EBACE gathering in Geneva which also aims to bring corporate flight crew together for meaningful sessions and keynote presentations. Kraft also founded Aviation Catering Consultants (ACC) to improve food handling skills training for flight crews and caterers.

“We need to share our experiences,” says Kraft. “Aircraft are not perfect storage, handling and service locations. Rules of safe food handling need to be adapted to create the best possible solution.”

Expert connection According to Shamir Samdjee, Director of Europe, Middle East and Africa at Private Flight Global, his company, which started operations in 2008, is “radically disrupting a US$1 billion global industry” through the introduction of intelligent software and processes that allow chartered flight operators to select from a multitude of caterers around the globe, including a number that are not the traditional flight catering kitchens.

“We are not an actual caterer and this is the main difference between us and other options in the marketplace,” he recently told PAX International. “We believe Private Flight has created the most comprehensive solution to ease the headache associated with onboard VIP catering. Private Flight operates a global, online service business providing catering-related procurement and logistical support for operators of VIP business aircraft.”

Claiming to be one of the largest collective purchasers of catering for the global private aviation industry, Private Flight offers a comprehensive service to clients based in each of the five continents. These core capabilities are available through a personalized web portal, which enables operators to accurately estimate the cost of inflight catering, create and monitor orders, manage customer profiles and more. The company connects clients directly with their supply chain of more than 1,300 catering providers in 136 countries. In addition to specialist inflight caterers, these providers are comprised of event caterers, luxury hotels and also fine dining establishments.

“Our company offers proven processes, global capability and comprehensive support,” Samdjee explains. “Our single online global ordering platform, customer driven IT solutions and managements tools help suppliers gain visibility in the private jet sector and report a better bottom line performance. For charter operators, we offer reduced wastage and handling charges, access to better, more diverse menus and the ability to closely monitor average passenger costs.”

Private Flight works with companies operating both large and mid-size fleets, working in either a centralized manner (whereby orders are completed by dispatch personnel at a corporate level) or in a decentralized manner (where orders are placed by flight attendants), or a combination of both. Samdjee also hints at new functionality releases coming this year for both customers and providers.

LOVE IS IN THE AIR!

The delicious olive treat, now at 30,000 feet!

Visit: www.oloves.com or email: info@oloves.com 20

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Under the Patronage of H.H. Sheikh Mansour Bin Zayed Al Nahyan, Deputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control Authority

24-26 November 2013, ADNEC Abu Dhabi, UAE ITCA Abu Dhabi, the region’s only event dedicated to the world of travel catering!

Promote your products to over 12,000 travel catering and F&B buyers at ITCA Abu Dhabi 2013.

In partnership with SIAL Middle East, the International Travel Catering Association is bringing you a specialist trade show, conference and networking forum to Abu Dhabi.

The event is sponsored by Etihad Airways, the national airline of the United Arab Emirates and in partnership with the Abu Dhabi Food Control Authority.

Find out how to book your stand at www.itcaabudhabi.com Presented by

Main Event Sponsor

Co-located with

Strategic Partner

ASIA PACIfIC CATERING Birch & Waite has a range of dressings to help dress up a variety of salad offerings

Eye on quality from down under PAX International speaks with Australian-based Birch & Waite about their recipe for success as a major supplier within the Asia Pacific region

by LAUREN BRUNETTI

O

riginally starting out with only three staff members more than 20 years ago, Australia-based Birch & Waite has come a long way since its early days of offering select retail products to high-end retailers.

Birch & Waite has been involved in this industry pretty much from the start; the company (which began as a gourmet pie and pate producer in 1987) was, by 1990, already producing their products for airlines. Fast forward to today, and business is simply booming; Birch & Waite is continuing to grow at a rapid rate (with no signs of it slowing down anytime soon) and the company is also experiencing a successful incline for their dressings, sauces, mayonnaise, salsas, dips, desserts and condiments.

Birch & Waite currently works with Cathay Pacific, Korean Air, Qantas, Virgin, Thai Airways, Vietnam Airlines and Malaysia Airlines, as well as major airline caterers around the globe. “We are working with most global operators within the airline industry as well as the Australian domestic operators. There are several airlines that we see as key in the growth of the industry, in particular within the Asia Pacific Region including Singapore Airlines, Jetstar, China Southern Airlines, China Eastern airlines and Cathay Pacific,” explains Barton Beverley-Smith, National Sales Manager at Birch & Waite.

The company’s recipe for success is simple and in fact, it all comes down to one fundamental ingredient: superior quality. “This has always been a core value for us and we are continually challenging

Superior Quality is a key driver for Birch & Waite when it comes to delivering quality products to the airline market

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ourselves to ensure we are consistently delivering superior quality to our customers,” he told PAX International “We combine the best minds, the best ingredients utilizing the best equipment to create a chef-style experience for people onboard.”

But the company’s method for success doesn’t stop here - especially when it comes to thriving within the Asia Pacific market. Other core values for the company include: integrity, high performance, exceptional service and continuous improvement. “These core values lead us to be constantly monitoring trends and inspiring innovation that will ensure we are at the forefront of people’s mind. Ensuring our ingredients are of the highest quality means we source local Australian ingredients wherever possible as this ensures we use the freshest ingredients.”

According to Beverly-Smith, it is important to understand consumer trends and to develop products that suit each particular market, simply because different cultural and geographical factors can greatly influence buying patterns and desires from passengers. As a result, Birch & Waite has tailored their approach to specifically suit the Asia Pacific market. “We conduct ideation sessions (specific to a particular region) to assist in better tailoring our approach. Although we do create products that are unique to the Asian market, we also supply some of our existing products into the market as their quality and flavour profile already match the market’s tastes,” he explained. “We have a wide range of products on offer that appeals to an array of tastes; a few products that are particularly important for us in the Asia Pacific region are our Balsamic Vinaigrette, Thousand Island dressing and Lemon Olive Oil dressing.”

All areas within the Asia Pacific rim are primed for growth, Beverly-Smith said. Specifically Vietnam, Thailand, Indonesia, and Singapore have great opportunities, as well as China. “We are also seeing growth in the area of full service carriers as opposed to low cost carriers, meaning there is a greater opportunity for superior quality offerings that will reach passengers in the end,” he explained. “The Asia Pacific holds a major customer base that we want to continue to support and grow. Our goal is to continue to be a first choice to the airline industry and to be a strategic partner that adds value in all aspects of its operation to our customers.”

Birch & Waite recently exhibited at Gulfood in Dubai, showcasing the diversity of their range across retail, foodservice and airline specific products. “We will continue to look for opportunities in this region as well, with key airlines - namely Emirates and Etihad - as well as seek other sales opportunities in the region and globally for our products.”

ASIA PACIfIC CATERERS - hONG kONG The new look of Cathay Pacific’s business class tableware with its obligatory bowl of steaming jasmine rice

Taste, authenticity and freshness Cathay Pacific Airways and its catering unit plan a future of growth and evolution in flight catering from its home base in Hong Kong by RICK LUNDSTROM

T

hough Cathay Pacific Airways boasts a diverse selection of flavors and styles in its Signature Chinese Dishes introduced August of last year, the airline prides itself on its ability to tie it all together in a display of authenticity, punctuated by a simple dish which is a vital addition to the Chinese diet – the steaming bowl of hot jasmine rice that rounds out each of the selections.

“Taste, authenticity and freshness of our in-flight meals are very important,” said Charles Grossrieder, Manager Catering Services at Cathay Pacific. “Our menus feature a wide range of cuisines from around the world that have been carefully prepared to give our passenger a choice of meals to suit their needs.”

Playing a hand-in-glove role in developing the airline’s food service program is Cathay Pacific Catering Service (CPCS), the dominant player at Hong Kong International Airport. Shortly after the launch of the airline’s new Signature Chinese Dishes program, CPSC held something of a launch of its own. In November, a roast pork cutting ceremony signaled the launch of Phase 1 of an expansion program that will take the caterer to a production capacity of 100,000 meals per day, a plateau shared by few catering units in the world.

As a cross-functional team at the caterer continues to plan the unit’s expansion and construction equipment prepares the site for an opening in 2015, its airline partner enters summer travel season. The passengers boarding First Class and Business Class can look forward to a service with a classic French wine as a base (the most recent from Saint-Émilion, Bordeaux, in First Class). In the past year, Grossrieder said the airline has been seeking to accommodate the growing trend of more service options for premium class passengers. In First Class long-haul, passengers can order service anytime during the flight.

Lighter fare is now part of the late night departures. Throughout long haul, passengers can find a selection of refreshments, including a choice of traditional noodle soups.

Cathay Pacific is reading the tea leaves of what it sees as a future of airline food service; where what is served plays a high-profile role in the cabin experience, and is offered in a number of different ways. Grossrieder tells PAX International that in the future, food and beverage options will be offered more often before boarding.

Pan-fried king prawn with garlic butter and lemon herb, millet with parsley, French beans

Passengers will have greater freedom to select meal combinations and purchase meals at the time they buy the ticket. Airlines will see food and beverage an important marketing tool.

“Food and beverage offering will in all likelihood be made visible either from personal TV inflight, as well as on the ground before a flight for passengers to see,” said Grossrieder.

Catering expansion CPCS opened its new unit in 1998 when the switch was thrown for the new Hong Kong International Airport. Now, with less than 20 years into its new, the massive operation, the caterer sees the need to increase its daily operation of 65,000 meals per day to between 80,000 and 100,000 per day.

“Despite the many short and steep cycles over the past 14 years faced by the aviation industry, the number of passenger passing through Hong Kong is still on a steady upward trend,” said Grossrieder.

The caterer is walking the line between planning for the new unit, while putting systems and practices in place to minimize any potential disturbances that could slow service to its customers during construction. The caterer plans to keep the lines of communication open, while adding the latest in food safety and hygiene practices when a new facility goes online with the ability to see to the CPCS handling capacity to the year 2030. www.pax-intl.com

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ASIA PACIfIC SUPPLIERS

The sky’s the

LIMIt

Suppliers around the globe explain why they are targeting the booming Asia Pacific region for growth by LAUREN BRUNETTI

F

When it comes to pleasing passengers in different demographics around the globe, Grohmann said that usually, fine details can make all the difference - especially when it comes to Asian hospitality. For example, FORMIA recently created an Economy Class kit for Korean Air, offering slippers for the first time in economy class. Slippers are an icon of Asian comfort and an item of high regard, especially for regional passengers.

China is opening up more and more to international markets, products and brands. Furthermore, the impact of Chinese spending in other markets now makes the Chinese consumer the top spender in luxury, worldwide, Grohmann explains.

Working from the inside Going forward, countries such as Vietnam and Indonesia are With 90% of its team based in Asia, it is more than fair to say that FORMIA has a large and in-depth footprint within the region. For- amongst the areas with the highest potential growth within Asia. merly a Scandinavian company and originally designed and com- “We are already supplying to airlines in this region, and we will put mercialized through retail channels, FORMIA later moved into travel even more focus moving forward,” he said. “The Asia Pacific market retail and in-flight amenities. In 2001 when the new owners stepped is also removing taxes and duties in the trade, so doing business in the region is getting more efficient.” in, all activities and operations were moved to Asia.

At the present time, FORMIA works with the following Asian carriers: Korean Air, Thai Airways, Eva Air, Singapore Airlines and Going green Air India, amongst others. “Asian hospitality tradition translates MicroGREEN makes it their mission to provide innovative and enviinto service-minded carriers, focusing on high levels of comfort ronmentally responsible solutions for inflight services. The company and brand differentiation,” explains Roland Grohmann, Managing was established nearly ten years ago as an outgrowth of research was Director of FORMIA. “Therefore this region is of particularly high conducted at University of Washington by MicroGREEN’s founder, relevance to our business. We work together with Asian carriers to Dr. Krishna Nadella, who decided to commercialize products using help them translate their hospitality values into meaningful comfort the resulting high performance, lightweight PET, sourced from services onboard.” recycled water bottles.

Last year, FORMIA opened its Bangkok office, which houses the Just over a year ago, the company teamed up with Global-C, supcompany’s marketing, design, sales and customer service depart- plier for tailor made inflight service products and solutions. Globalments. The new premC now represents MicroGREEN to airlines based in Europe, the ises also has a specially Americas, the Middle East and Asia. designed showroom Most recently, MicroGREEN created the InCycle® cup, a lightwhich includes FORweight, heat resistant, insulating cup, which Chris Jacobs, VP of MIA’s new ‘market Marketing and Product Development at MicroGREEN says is a space’: a display of natural fit for the airline industry - for several reasons. “By removing the world’s key air50% or more of the plastic when compared to solids, we are not only line amenities and more sustainable, but we can lower our price considerably, so that cosmetics. we are at or below market pricing. Remarkably, this means that a or suppliers in the commercial aviation sector, the appeal of the Asia Pacific region is multi-faceted. Though the Yen is gaining strength daily and wages in China are on the rise, the country still remains to be a popular region for sourcing products and materials. Tourists from other parts of the world are also flocking to the region to experience new landscapes and cultures, thus creating solid long-haul passenger loads.

While within the region, economic growth has created new breeds of regional business and holiday passengers.

FORMIA’s new Economy Class kit for Korean Air

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ASIA PACIfIC SUPPLIERS One average water bottle can make four and a half InCycle cups

more sustainable, greener alternative will end up saving the airline money, not only on their purchase orders but potentially even on their fuel expenditures,” explains Jacobs.

InCycle® cups have a smooth, brightwhite surface, which acts as the perfect canvas for an airline’s logo, artwork or marketing message. “It also has the added value of insulation which improves the passenger experience. Sustainability messaging is just as valued by airlines as it is by our other customers, so it all adds up positively for our airline customers. By providing a market for recycled PET, we are also helping to build value for this material, preventing it from being thrown away… or worse, ending up in one of those garbage patches in the oceans.”

Currently, MicroGREEN is developing an entire airline cup line-up to include four different sizes ranging from 7-10 oz, and a larger “pilot’s cup” with a lid. “Additionally we are working to add our dual-ovenable trays into our airline catering offering, further enhancing the airlines sustainability story and overall passenger experience,” Jacobs revealed.

The global advantage Founded in 2006 as a supplier to the European retail sector, GlobalC has made significant investments in setting up strategic sourcing offices in East and Southeast Asia. Specializing in meal service

products and comfort items, Global-C currently supplies to airlines in Europe, the Americas, the Middle East and Asia.

China is an important source for Global-C; the combination of low production costs, product knowledge and competition amongst factories makes China a great place to develop and purchase quality, low cost products, explains Wayne Costigan, Director APAC at Global-C. However, with rising costs and Chinese currency appreciation, he also noted that it is imperative to develop new sources in order to stay competitive. “We firmly believe in sourcing products close to our customers to reduce the carbon footprint, working capital and transportation costs.”

Global-C’s head and founding office is located in Heiloo, The Netherlands just north of Amsterdam, and it serves the company’s European customers. The company also has sales offices in Bangkok and Atlanta, serving their Asian and American markets respectively, along with a sourcing and quality control office which is located in Shenzen, China. “As a trading company, we need to be close to our customers and our suppliers, and we feel this geographic layout enables us to do this,” Costigan said.

Lately, Global-C has placed a heavy focus on sourcing green, raw materials and finished goods - which in turn will give airlines what they want: environmentally friendly products at budget friendly price points. “We are working with raw material suppliers on two bio-plastic compounds that perform better than existing plastics and will eventually be priced the same as other commoditized plastics,” Costigan revealed.

When it comes to the future, Global-C would ideally like to expand their customer base in all regions, including Asia Pacific.

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• Retail

The windows to the world of passenger experience 9 -12 SEPTEMBER ANAHEIM, CA USA For more information, contact the Airline Passenger Experience Association (APEX) at www.apex.aero or the International Flight Services Association (IFSA) at www.ifsanet.com

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ASIA PACIfIC SUPPLIERS “We also want to further strengthen our pool of strategic suppliers to include manufacturing partners throughout Asia Pacific, Middle East, Americas and Europe.”

Rising high Cho Thavee Dollasien Co. Ltd, the maker of trucks and trailer bodies and components, was founded in 1994 between the previously known companies Khon Kaen Cho Thavee CO. LTD and Emil Doll. At this time, the company was looking to expand their market throughout Asia Pacific.

CTVDOLL’s factory and head office is located at the Gateway to Indochina, on the north eastern side of Thailand, in Khon Kaen.

Thailand, specifically Bangkok, has always been a major hub in Asia since tourism has been invented, explains Sven Gaber, Chief Marketing Officer Overseas at CTVDOLL. “The peaceful and friendly mentality of the Thai people in general as well the skillful labor has always been an advantage for manufacturing and doing business from this location.”

The most common hi-lifts sold to the Asia Pacific region is CTVDOLL’s X-Cat M Normal Cab hi-loader followed by their X-Cat ML Low cab

CTVDOLL’s very first customer was SATS Catering, back in 1997 and today, the company currently works with Emirates, Etihad, Saudi Airlines Catering, LSG Sky Chefs, Gategourmet, Cathay Pacific Catering Services, Aerofood ACS and more.

The most common hi-lift types sold to the Asia Pacific region is the company’s X-Cat M Normal Cab hi-loader, followed by the X-Cat ML Low cab version. “A proud moment was certainly when we sold our 100th. X-Cat L A380 hi-loader at the end of last year. The 100th and 101th hi-lift’s were ordered by Etihad and are scheduled for delivery at Abu Dhabi by next month. Since then, we have sold

World Class technology with the touch of Thai!

another 20 A380 hi-lifts - making CTVDOLL the most successful hi-lift supplier worldwide.”

The numbers of hi-loaders manufactured at CTVDOLL have hardly been affected by any crises over the past few years - in fact, they have continuously grown and have almost doubled over the last 5 years, Gaber told PAX International. “The growth in population within Asia has certainly gone far beyond the rates in western civilization. There is also a vast percentage of the population here that is just about to get sufficient financial power to afford services that will contribute to our business.”

In recent news, CTVDOLL has just inaugurated a new 1550sqm hall, to enhance the assembly of their CTVThermotech fibreglass bodies and to cope with raising demand for dry and insulated body solutions. The company just celebrated their successful IPO on the SET by mid of May 2013. The revenue from the sales of shares will be used to further invest in expanding the company’s capabilities and capacities, Sven said.

Piece of the pie WK Thomas has sales in over 50 countries worldwide, with a range that encompasses 4,500 products across disposable and rotable packaging, passenger comfort items and cleaning and hygiene. The business was owned by the Thomas family until 2008, and was acquired by Bunzl UK in March 2009. “Our acquisition by Bunzl has also allowed us to utilize their group resources including a dedicated sourcing team based in Shanghai. Our own service pack flow-wrapping plant in the UK also allows us to offer a uniquely flexible operation to our customers in which we can turn around cutlery service packs in very fast time when required,” explains Des Thurgood, Sales Director.

As a result of now being a part of Bunzl, WK Thomas has gained access to a dedicated purchasing and quality assurance division and is based in Shanghai with a team of over 30 people. This resource is designed specifically to meet the growing demand for products sourced from the Asia Pacific region by Bunzl Group companies.

“We see Asia as a market for introducing new and innovative products that add real value to our customers brand, not a market in which to sell commodity type products, as in many cases these are already sourced locally. In this respect the opportunity for our business is selling to legacy carriers offering a full catering service, particularly in business and premium classes,” Thurgood explains.

Inevitably though, as the Chinese economy continues to grow it will increasingly need to meet the demands of its own consumers - with home-made products and brands. As a result, the emphasis will change from an export lead boom to one that is more balanced with its own needs, he added.

CHO THAVEE DOLLASIEN PUBLIC COMPANY LIMITED

A great thank you to all our customers, partners and suppliers who have helped CTVDOLL to become the leading supplier of A380 and Low Cab hi‐lifts

265 Moo 4, Klangmuang Road, Muangkhao, Muang, Khon Kaen, 40000 Thailand

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info@ctvdoll.co.th

www.ctvdoll.co.th

ASIA PACIfIC SUPPLIERS

WK Thomas’ Crystal Effect tray set

Introducing the world’s first insulating coffee cup, made from recycled water bottles!

Equally, as standards of living rise, the need to reward workers with higher wages will also impact the cost of products produced in China, he said. For these reasons (and also because transport and shipping costs have risen steeply in the last few years) business will need to adapt. “The Bunzl Shanghai office is already looking at sourcing opportunities within other emerging countries within the region such as Vietnam and India.”

An ocean of possibilities A premium quality fish and seafood wholesale supplier based in Singapore, Snorre Foods distributes their Scandinaviansourced products to Japan, Korea, Hong Kong, Brunei, Middle East, China, Sri Lanka, India, Indonesia, Malaysia, Thailand and The Philippines.

Snorre Foods has a history that dates back to 1987 and the company’s mission statement summarizes their intentions perfectly: ‘To deliver the exceptional, magnificent and healthy flavours of Norwegian seafood to taste buds in all of Asia’.

“Our promise of exquisite taste, quality and continuous innovation is what defines us,” said Hugo Ernst Schwarz, General Manager at Snorre Foods. Schwarz also has more than 10 years of experience as an executive chef for airline catering in Asia, with a thorough understanding of the industry.

Snorre Foods ensure that all of their products are delivered using the acronym, ‘CSCT’ - colour, shape, consistency and taste. This ensures that all seafood is frozen immediately after being freshly fished from the pure and unspoilt waters of the North Atlantic, guaranteeing freshness and quality to their customers in Asia.

To set them apart from their competitors and to stand out within the industry, the company is always looking at new ways to bring out the fresh flavour and texture, using tried-and-tested recipes. “We are dedicated to changing the face of the industry by constantly delivering added-value and delighting our customers through relentless innovation,” he explains.

Snorre Foods offers wide selection of fresh fish and seafood, such as Cod, Halibut, Lobsters, Red King Crab and more

Call us today for more information: Tel: (360) 435-7400 Email: info@microgreeninc.com www.microgreeninc.com

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BUSINESS JET SUPPLIERS

Supporting thE

eLIte

PAX International takes a look at some inflight service product suppliers and how they’ve carved a niche in the business aviation sector

M

ost suppliers of cabin products to the commercial aviation industry are familiar with the concept of low-margin, high-volume procurement. With many of the world’s larger airlines operating hundreds of flights, and moving tens, if not hundreds of thousands of passengers daily, the number of inflight products cycled through annually can be staggering. Competition is fierce and prices must be extremely competitive.

In the business or VIP aviation world, this model doesn’t quite work. Operators don’t typically need nearly as much product and work out of smaller airports without long pre-determined flight schedules.

The products they source for their inflight services are typically of a higher quality than the average economy, business, and sometimes even first class cabins, and are frequently 100% bespoke to satisfy the tastes of a well-heeled individual. Margins also tend to be higher.

Exclusivity: in the bag

by MARYANN SIMSON

tors and charter companies including Gama Aviation, London Executive Aviation and Amjet Executive, which sell services by the hour and often manage aircraft operations, such as maintenance, for busy owners. Versatility is paramount to Eyelevel, because unlike a commercial airline, which will generally rely on a centralized buying team operating under strict corporate protocol to place orders well in advance, the buyer in the corporate jet arena could be a number of different individuals - and departure schedules are hardly predictable.

“For most of the larger charter companies, there is a head of marketing that would contact us directly. Cabin crew management would get involved as well. They make larger orders and we warehouse and ship their product as they require. That’s about 60% of the business that we do,” explains Delamere. “The balance is comprised of aircraft owners and flight attendants buying on behalf of the owner.”

According to Delamere, the charter market is becoming increasingly competitive, particularly in Europe. Space and aircraft efficiency are usually top on an executive’s checklist when booking a chartered trip, yet service is also beginning to factor in a more notable way. In the same way that good catering creates a feeling exclusivity and value for money, luxurious amenities offered onboard are sure to

Eyelevel Ltd. is a firm based at London Stansted Airport that recognizes the unique passenger comfort needs of the business aviation sector.

“We realized, about five years ago, that the private aviation market didn’t have a specialist that could supply them with luxury goods, for wash bags (amenity kits), sleep suits and Operators rely on Eyelevel for bespoke blankets/cushions in small table linens up to 570 thread count quantities,” explains Matthew Delamere, Managing Director at Eyelevel. “Big carriers like British Airways or United order somewhere near 60,000 wash bags and sleep suits each month. Most private jet companies only want about 500 to 1,000 amenity bags a year.”

Over the past five years, Delamere’s company has built a solid reputation and client base of roughly 25 returning private jet operaMarino wool and cashmere blankets, like those seen here, are popular items supplied by Eyelevel

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BUSINESS JET SUPPLIERS enhance the VIP passenger experience – and help keep them loyal.

Eyelevel works with many prestigious brands in luxury cosmetics such as Bvlgari, L’Occitane and Clarins when putting together its high-end amenity kits. Executive jet operators can also rely on Eyelevel for bespoke table linens up to 570 thread count, pillow cases and sheets up to 1,000 thread count, blankets of Marino wool and cashmere, sleep suits, signature hot refresh towels made of bamboo, fine chocolates and more.

“Private jet owners just want the best,” says Delamere. “We are in the global market now and we like to think of ourselves as the company that doesn’t say no. It’s always best to give as much notice as possible to help ensure the client gets exactly what they want, but we always have quality goods in stock and we can do a rush order if necessary.”

Better solutions: smaller scale Also prepared to go the extra mile for corporate jet operators is Airware, a young company based in Atlanta. Airware was established just 18 months ago and is headed up by Amanda Kraft, daughter of well-known corporate jet industry personality, Paula Kraft - a frequent guest speaker at industry events, recently appointed board member of Women in Corporate Aviation, member of NBAA’s Flight Attendant Committee, food safety advocate and principal at Tastefully Yours Catering.

the standards all food handlers should adhere to. A broad spectrum of needs can be addressed by products that Airware supplies; from popular luxury brands such as Waterford, Raynaud and Pickard for passenger-facing applications - right down to inexpensive disposables for the back-end of food preparation, and everything in between.

Asked to share what some presently hot trends are in food presentation, Kraft replied: “Squares! Whether it’s a request for plastic, glass, porcelain or an eco-product, everyone seems to want square or rectangular dishes. The mainstay colors in food service have always been white and black. That is still true with ultra-white being most dominant. It makes sense, though, as the food will take centre stage on a white dish.”

FORMIA: Breaking in FORMIA, a Hong Kong based supplier of quality amenity kits to the commercial aviation sector, already enjoys a great slice of marketshare thanks to top-rated airline customers like Turkish Airlines, Thai Airways, Korean Air, Austrian Airlines and many more.

Now, FORMIA is looking to the business aviation sector as its next frontier. “In the past years we have been approached by a number of companies owning a fleet of private jets or managing their

This set of wood-look plates from Airware hits two current trends: square shapes and the desire for ‘eco’-themed products

FORMIA is already the exclusive distributor of luxury brand Chopard to the commercial sector

Before starting Airware, the younger Kraft was in charge of product sourcing at Tastefully Yours, of which she remains co-owner. operations,” said Roland Grohmann, FORMIA’s Managing Director.

In this role, she often experienced frustration with supplier issues; “Most contact FORMIA after coming into across our amenity kits they rarely understood general aviation requirements and had large on commercial airlines in the First Class cabins, which are often the minimum orders. Much like Eyelevel in the UK, Airware grew up private jet’s direct benchmark.” around a real need for tailored solutions and flexible service. Now, The exclusive distributor of luxury brand Chopard and other Kraft is stepping forward with solutions for business aviation caterers brands to the commercial sector has, in fact, already executed orders and flight departments seeking food packaging, service ware, table for special VIP and Presidential flights. Many brands represented by ware, garnishes, food safety products, linens and even coolers for FORMIA are keen to position themselves in this VIP aviation segment. food transport.

Recently, FORMIA’s team attended EBACE in Geneva, Europe’s “Things are going well,” says Kraft. “We have had a lot of interest premier meeting place for the business aviation community, where in our products, primarily from flight departments who are looking they spent several days collecting market insights and following up on for a specific item, but want a variety of choices. We have enjoyed initial segment contacts, in order to fine tune their offer and strategy working with the flight departments and watching them take owner- to penetrate this market. ship of their packaging needs.”

“The main challenge of this market is the limited volume per According to Kraft, Airware’s close relationship with Tastefully project and the fact that some brands may be opposed to these small Yours has been beneficial. She often uses her connection to the catering volume endeavors,” said Grohmann, who is not dissuaded by a few unit to test new products, while Paula Kraft’s insights on food safety small hurdles. “If it can be done with meals, why should it not be have led Airware to seek out useful products that will help maintain possible for amenities? Passenger choice is of key importance here.” www.pax-intl.com

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COmPANy PROfILE

SaleS In the Sky

Korean Air’s bustling duty free program keeps the airline apace with an affluent population that loves a bargain by RICK LUNDSTROM

I

n a nation that loves to shop as much as it loves a bargain, it naturally follows that its flag carrier stays abreast of its competition with a vibrant and ever changing duty free offering, and at least one venue that remains the first and only one of its kind.

Korean Air’s inflight sales program, called Skyshop claimed the award for best inflight sales program at this year’s Asia Airline Retail Conference, held in February in Hong Kong.

But long before that, the airline was making inflight sales waves with its innovative product mix and, of course, the only inflight duty free shop in the air aboard its A380.

The airline aims to grab its share of sales in a nation that loves duty free shopping, at home or abroad. In the aisles of its downtown shops in Seoul and at Incheon International Airport, the well-known luxury brands that can be found anywhere in the world glitter under intense lighting and beckon shoppers with savings and cache.

Consumers all over Asia buy at duty free shops, but Korea seems to occupy a singular place among the nations.

“Korea is a growth story for luxury,” said Radah Chadha, co-author of a book called The Cult of the Luxury Brand: Inside Asia’s

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Love Affair with Luxury, who spoke to an interviewer at the Korea Times. “The Korean consumers’ love for luxury is still very ardent.”

As high-profile and unique as the Korean Air A380 Duty Free Showcase can be, it is still a limited part of the airline’s fleet. The backbone of the carrier’s sales is the Skyshop magazine, which, coincidentally, has approximately 380 products and is updated monthly.

The airline revises approximately 3% to 5% of the product range each month. Korean Air’s best routes for duty free sales have been its flights from Incheon to either New York Kennedy or Frankfurt. The latter route has become important as the German city has become home to more than 4,000 Koreans and approximately 150 Korean companies have subsidiaries in the city. In 2011 more

than 40,000 Koreans visited Frankfurt.

On the A380, the airline estimates that approximately 30% of the passengers make trip from their seat to its Duty Free Showcase.

The airline is currently running a promotion with Ralph Lauren. Passengers purchasing more than two bottles of Polo perfumes will receive a free shoe case as a gift.

If the nation’s fortunes continue, duty free and luxury goods stand to remain strong sellers for the foreseeable future. In the Korea Times story, Chadra said demand for luxury products should keep the Skyshop attractive to Koreans and other travelers.

“The Korean economy has done well,” he said. “There’s also a lot of interest from Japanese tourists since the prices of luxury goods are attractive.”

TOP SKYSHOP SELLERS SPiRiTS

Ballantine’s

Royal Salute

Johnnie Walker

CoSmETiCS

SK-II

Lancome

Kiehl’s

PERFumES

Bvlgari

Polo

Dior

JEWELRy

Swarovski

J.Estina

Pandora

GiFTS

Etro

Emporio Armni

Parker

ans titre-1 1

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COmPANy PROfILE Pizza products from ARAlimentare have a universal appeal, and Asia is no exception

aSia

In sIght

by RICK LUNDSTROM

Whether it is for an exotic drink, or a time honored worldwide delight, companies that market products for inflight sales and service have the Far East on their mind

L

ooking across a list of airlines in the Asia Pacific region, an observer can see the growth and development of low cost carriers that are now spreading wings at major airports throughout the region.

Their names carry with them the lighthearted approach and the appeal of low fares for last minute travel and quick getaways.

AirAsia, one of the region’s first LCC’s have been joined by a group that includes Peach Air, Scoot, Tonle, and JetStar. The list is nowhere near complete and shows no sign of ending. Companies that supply to them are seeing that LCC’s are making a notable change to the industry and the way people travel.

Thus, a market ripe for products that can be packaged, shipped and served for sale has taken hold. A pair of companies exhibiting at this year’s Airline Retail Conference took home more than a pocketful of business cards and a list of possibilities from the February event in Hong Kong, they also took home awards for their inflight retailing efforts.

“Winning the award was totally unexpected,” said Giuseppe Grossi, Sales and Marketing Director at ARAlimentare, a company that for 10 years has steadily grown sales of its line of pizza products specially designed for inflight service. “I was delighted as it was a recognition for the hard work of all the people that make up the ARAlimentare team,

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because this is what it is all about.”

The company’s 120-gram pizza and Sorrento, a rustic looking version along the same theme, was the choice of judges. The company makes a variety of pizza products in various shapes and packaging for shorthaul snacks, long-haul second service and short-haul breakfast. Grossi said, the company’s most popular products are its Pizza Margherita and Pizza 4 Formaggi, both in 120-gram services.

Italian pizza has little trouble finding fans.

Pizza has worldwide appeal, and Asia is no exception. The task ahead for ARAlimentare is to successfully establish a distribution network across the vast continent.

“As a supplier we recognize that our clients are mostly global carriers and as such we have to be global,” said Grossi.

China is goal of ARAlimentare and any other supplier seeking to truly be successful in Asia. To do so, the Italian company has embarked on the task of establishing a logistical network to meet that challenge of supplying to customers that use their products at various times during the year, and sometimes not at all. Most recently, ARAlimentare has advanced its logistical network to support product supply in Australia and China, to compliment its distribution capabilities in Hong Kong, Japan and Korea. “Today, we are able to sell and deliver to all interested China based airlines our high-quality pizza

products,” said Grossi.

The company is also attempting to get the word out on its new ingredients sourcing platform called AR-XGE (AR Exchange). The platform is designed for airlines and caterers to seek out non-commodity ingredients, such as fillings and mixes in a centralized market.

Grossi said the industry is in need of a place where airlines and caterers can obtain price information and carry out transactions.

“It will take some time to inform the market,” Grossi concluded, “but I believe at the end it will come out as being a useful instrument.”

Butterfly and Arrow The other winner in this year’s Airline Retail Awards is a Japanese company that produces a well-known distilled spirit called umeshu.

The liqueur is made from steeping ume fruits (which the company says are often mistaken for plums) while they are still unripe and green in alcohol and sugar. The result is a drink with a combination of sweet and sour flavors and an alcohol content of 10% to 15%. It is a popular summer drink in Japan, which can be served straight, with ice or mixed with hot water. The ume fruit is also known for its medicinal qualities in Japan and China and its use dates back to 500 AD, according to the company.

Three varieties of umeshu made by Choya

Choya (which translates to butterfly and arrow in Japanese) makes umeshu products for sale and complimentary service inflight.

Choya products are served on Singapore Air, Korean Air, Peach Air, Air Asia, Scoot and Cathay Pacific Airways. The company has also found a customer outside Asia in American Airlines. The Osaka-based company has an Original Choya product and Premium Line as well as a carbonated version.

“It is good to have the award,” said Masahiko Kondo of the Choya company. “We have been working long in the duty free market and inflight sales.”

The destination for the aircraft interiors industry Aircraft Interiors Expo 2013 9-11 April 2013, Hamburg Messe, Germany Aircraft Interiors Expo is the unrivalled launch pad for tomorrow’s designs in cabin interiors, in-flight entertainment, connectivity and passenger services.

Register your interest to attend at www.aircraftinteriorsexpo.com/paxint

Co-located with:

World Travel Catering & Onboard Services 9 – 11 April 2013

Hamburg Messe , Germany

Organised by:

In Co-operation with:

COmPANy PROfILE

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“Additionally, as would a consultancy, our in-house communications experts are happy to share our ‘trade secrets’ relating to cart merchandising, passenger engagement and product cross-selling and up-selling.”

Even while general retail and economic growth have waned slightly in recent months, ISG has managed to keep momentum on track; currently servicing 17 airlines worldwide, with a special focus on Asia and North Africa. The company recently renewed it long-standing partnership and expanded the ‘Beyond Duty Free’ selection on Cathay Pacific Airways to include gourmet wines, golf sets, accessories and even Panama hats and Vintage Chanel Jewelry. ISG was also instrumental in launching the world’s first inflight ‘pop-up shop’ onboard All Nippon Airways in 2012. In February, the company won the Asia Pacific AR.Award (Airline Retail Award) for Best Inflight Concessionaire at the Airline Retail Conference in Hong Kong.

“We were nominated based on votes received from industry suppliers and airlines,” said a humble Rai. “We won based on the support extended by the entire industry. Without our partners, the award is meaningless, because it is they who empower us to represent them to the airlines, and who support us with wonderfully innovative products that customers want to buy.”

Also honored with an award at the 2013 Airline Retail Conference for Asia Pacific was Scorpio Worldwide. An independently managed travel retail specialist with offices in the U.K., Dubai, Miami and Hong Kong, Scorpio Worldwide was named Best Inflight Agent/ Distributor at the three-day conference and trade show. For Scorpio, this was not the first recognition of success in the region - nor globally. The company has also won ARC’s Global Best Inflight Agent/ Distributor award for the past two years and recently received the DFNI Global Award for Travel Excellence ‘Supplier of the Year’ for Two companies are building their customer the second year running.

The awards, which also featured a nod to the best Airline for base and digging in for the long haul the Inflight Retail (won by Korean Air) and Best Airline for Inflight Food and Beverage (won by Cathay Pacific) among other categories, were region’s bustling inflight duty free market voted online by event delegates during the run-up to the conference.

by MARYANN SIMSON “We’re delighted to have won this award again tonight,” said Richard Kennedy, Scorpio Worldwide Sales and Marketing Director. “We hortly before publication of this issue of PAX International, the Association of Asia Pacific Airlines (AAPA) released its are very committed to the Asia Pacific region; and to have won this award two years running is a fabulous indication that we’re getting traffic figures for the first four months of 2013 in which airlines in the region had logged a 5.6% increase in the number of it right. The fact that it is voted by our customers makes it all that bit extra special.” international passengers carried.

More recently, Scorpio Worldwide showcased a number of AAPA’s Director General, Andrew Herdman noted that sustained growth in local economies continues to drive air travel demand. products at the TFWA Asia Pacific Conference and Exhibition in Tourism in Asia Pacific, combined with those strong local economies Singapore, newly developed with airline sales in mind. At the event, and the success of both low cost and full service airlines, translates the company launched an extended range of Lip Smacker flavored to potential for duty free concessionaires and airlines looking to lip balms, already popusell products onboard. Companies, such as Hong Kong’ Inflight lar in airport shops and Sales Group and Scorpio Worldwide are winning new customers, inflight. A range of naturaland most recently, important awards for new sales promotions and blend plant-based oil wellbeing candles and a new product development.

Vimal Rai, Executive Director at (ISG), a duty free concession- luxury well-being Diffuser aire based in Hong Kong says, many airlines wish to increase sales from Max Benjamin of Co margins on their goods, while retaining a greater degree of control Wicklow in Ireland was over their inflight duty free operations. At the same time, Rai said also unveiled. The candles carriers recognize that they are not always in the best position to are available in two varieties: Calm and Uplifting source the appropriate products, negotiate with brands and suppliers or create engaging duty free magazines and marketing promotions or Moroccan Mint Tea & for crew and passengers. Hence, they seek out companies such as White Pomegranate. Both contain two travel-sized theirs for expertise.

Scorpio Worldwide is now extending its candles and will retail at “We are adept and successful at curating the best possible products phenomenally successful inflight Lip Smackers lip from the trendiest brands and suppliers,” he told PAX International. approximately £25.00 balms range with new exclusive sets for airlines

At home iN AsiA

S

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TRAvELPLUS AWARdS

Kits, cocktails and

innovation

Suppliers, airlines honored in TravelPlus Awards

a

irlines and their supplier companies were at Buzz, which supplied kits for winners in honored the evening of April 9 as the two children’s classes and one business class. magazine TravelPlus held its 2012 Airline “These awards highlight the most impressive, innovative and sustainable products in the Amenity Bag Awards.

The event took place at the Radisson Blu industry from airlines and their suppliers hotel in Hamburg where more than 80 people across the globe. Buzz continues to create were on hand to congratulate the winners. innovative, impactful products for airlines and receiving these accolades from TravelThis year’s presentation took place during the second day of the Aircraft Interiors Expo and Plus is a great honour.”

“Behind the design and development World Travel Catering and Onboard Services Expo. Simon Ward, Editor in Chief and of new amenity kits are so many hours of Publisher of TravelPlus presented the awards. research,” said Wolfgang Bücherl, Managing In addition to honoring airlines and Director at Skysupply, GmbH, supplier of the amenity kit suppliers for their contributions, Premium Economy Class bag for the airline two additional awards for inflight signature Condor. “Trend scouting and production cocktails were presented for the first time in time so in the end it is a great honour when the history of the awards. Former PAX Inter- the work is judged and awarded by airline national Managing Editor, Maryann Simson professionals from around the world, which presented the awards to Qatar Airways for its look at usefulness, desirability, chicness and Dream Royal cocktail and to Cathay Pacific the reflection of the airline brand as well as Airways’ for its Cathay Delight 2, the winner innovation and outstanding product design.”

Receiving a special award for her involvein the non-alcoholic category.

Amenity kit awards were presented in ment in developing and advancing amenity several categories. First Class and Business kit design was WESSCO International’s Class had awards for Male, Female and Uni- Executive Vice President, Anita Gittelson.

“The TravelPlus Amenity Bag Awards are sex kits. Premium Economy, Economy and In-flight Amenity Gifts were also recognized. an excellent idea in our industry,” she said.

Airlines with kits for children over and under “As TravelPlus has continually worked to six years old received awards. Awards for refine all the categories, I believe the results Ethically Sustainable, Supplier of the Year, to be exemplary for judging standards of Most Innovative Supplier, Most Enduring amenity kits in our industry.”

A panel of 10 judges from a wide backAmenity Kit, Best Collaborative Initiative ground of specialties picked this year’s winand Most Innovative Kit received awards.

“Buzz is very proud and excited to have ners. Judges were: Dr. Danny Sriskandaraja, been awarded gold across four categories at the 2012 TravelPlus Airline Amenity Awards,” said Leonard Hamersfeld, Director

by

RICK LUNDSTROM

Secretary General of CIVICUS; Jennifer Coutts Clay, Principal of J. Clay Consulting; Zoe Hurd, a leisure traveler; David Jenner, Photographer; Stewart Morton, Head of Electronic and Foreign Exchange Trading at ANZ Global Markets; Elena Gente, International Opera Singer; Kate Lamont, Property Developer and former Head of Marketing for Barclays Stockbrokers; Jackie Cox, former flight attendant for British Airways; Christine Maxwell, Journalist and Travel Writer and Guy Whiffen, Owner and Organizer of International Exhibitions.

Winner’s of this year’s TravelPlus Amenity Bag Awards First Class First Class Female First Class Male First Class Unisex

Emirates Etihad Airways Singapore Airlines

Business Class Business Class Female Business Class Male Business Class Unisex

Virgin Australia Qantas Airways Turkish Airlines

Premium Economy

Condor

Economy Class

Virgin Atlantic

inflight Amenity Gift

Singapore Airlines

Children Children Under 6 Children Over 6

Qantas Qatar Airways

Ethically Sustainable Bag Finnair and Cathay Pacific Airways Supplier of the year

Harmony-gategroup

innovative Supplier

Formia

most Enduring Amenity Kits Oman Air

Simon Ward, Editor-in-Chief and Publisher of TravelPlus presented the 2012 Amenity Bag Awards

Collaborative initiative

United Airlines

most innovative Kit

Turkish Airlines

Signature Cocktail Alcoholic Dream Royal – Qatar Airways Non-Alcoholic Cathay Delight – Cathay Pacific

James Martin Duff, Senior Manager In-flight Service Design Product Development at Qatar Airways accepts the award for Best Signature Cocktail from former PAX International Managing Editor, Maryann Simson

Special Award: Contributions to the Development of the Inflight Amenity Bag Anita Gittelson, Senior Vice President WESSCO International www.pax-intl.com

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WhAT’S hOT!

WHAT’S

HOT! Happy and healthy

Company Name: Compal Essential Company Location: Carnaxide, Portugal Description of Product: Offering the nutritional equivalence to one piece of fruit, with no added sugars, preservatives or colorants and with a shelf life of 4 to 6 months, Compal Essential is the most convenient way to eat fruit on board. It also has no mess, no need for forks and no spoons; all of this comes in an attractive package and with great taste. Compal Essential will change the way your business handles fruit.

Fun for kids

Company Name: Global Inflight Products (GIP) Company Location: Redmond, WA Description of Product: This travel journal is ideal to entertain children and spark their creativity by thinking and writing about their trip. It contains fun and creative activities where kids can use their imagination to describe and draw the place where they are going, and keep track of their adventure from the time they board the flight to when they land. This fun activity will definitely create a long lasting impression for airlines and for the family.

Fresh gourmet seafood

Company Name: Snorre Foods Company Location: Singapore Description: As a premium quality fish and seafood wholesale supplier based in Singapore, Snorre Foods distributes their Scandinavian-sourced products to the Asian regions including Japan, Korea, Hong Kong, Brunei, Middle East, China, Sri Lanka, India, Indonesia, Malaysia, Thailand and The Philippines. With a variety of fresh gourmet seafood available, Snorre offers only the highest quality for customers to enjoy.

Insulating Hot Cups

Dressed for success

Company Name: Birch & Waite Company Location: Marrickville, Aistralia Description of Product: Australian manufacturer Birch & Waite Foods creates a range of chef style dressings that are ready to dress your inflight meals. The company’s Thousand Island Dressing blends a creamy tomato base with subtle hints of citrus and spice. These tangy flavours will help liven up every inflight meal.

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Company Name: MicroGREEN Company Location: Arlington, WA Description of Product: MicroGREEN is proud to present InCycle® Insulating Hot cups. Made with an environmental twist, this product is created using plastic from recycled water bottles by using recycled PET (the plastic used in water, soda and juice bottles). InCycle cups expand with billions of micro-bubbles, which not only decreases the weight of the cups, but also adds insulation - resulting in a more enjoyable passenger experience. Also, the smooth, bright-white surface is the perfect canvas for an airline›s logo, artwork or marketing message.

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But as it turns out, Brayford said many res- butrant business in the UAE and Lebanon. Rak“No one had ever thought of it before, but Nothing natural abela is also under a 15-year concession conthatName: anMamma their answer was very encouraging,” he said. idents of the Emirates might findCompany Chia Company Location: Bonsall, tract CA to operate restaurants and coffee shops Once the two sides agreed to go ahead easier choice than one would think.

Comof Product: at Mamma Chia, theBut organic foodwork and beverage the airport. if plans out and the with the arrangement, RAK began the lengthy muting the busy freeways in a fastDescription growing company that originated the chia beverage category, has pioneered process of adapting and testing its computer region has brought increased traffic to the promising tourist industry in the emirate cona new food category with the Chia Squeeze™ vitality snack. Chia reservation system to adapt to Etihad’s. This UAE’s highway system. Brayford says delays tinues to grow, a new Rakabela airline-caterSqueeze provides an exciting new way to enjoy the benefits of chia occurred at the time the larger carrier was also on the Emirates’ main thoroughfares ingthem kitchen received approvalsfor from the govseeds,have combining withhas fruits and vegetables a delicious, changing its own CRS from the SITA system become more frequent. Soon when 70-calorie, RAK Air- no sugar ernment and could be built in the near future. added snack in an on-the-go squeeze pouch. to Sabre. Work is still continuing, and Etihad ways expands the service to daily flights, and In the shadow of the scenic Hajar mounlater to flights twice daily, the frequency will tains, Ras Al Khaimah has a climate and plans a switchover to Sabre next year. tourism dynamic different from much of the Brayford and RAK Airways were not the be a vital selling tool.

“Once we have a scheduled morning and rest of the UAE. Its slower pace and unspoiled only ones excited at the new partnership.

“This is the first time Etihad Airways will evening flight next spring that will be a very beaches have been beckoning development in New visually have its EY code on a domestic UAE flight serious alternative to people taking their recent years. Among the notable properties strikingcars,” patterns which is an exciting milestone for us,” said the he said. that have located in the emirate, Brayford Company Name: AMKO airline’s CEO James Hogan, on the October In the early fall, Brayford said many of the listed the Banyan Tree Wadi Hotel and the Company Location: Plainview, NY 3 inauguration of the flight. “We look forward RKT-AUH route were using Hilton Resort or Cove Rotana among seven Description ofpassengers Product: AMKOinisthe pleased to to welcoming travelers through Abu Dhabi and the flight and its short, one hour connection to eight major properties. In the first quarintroduce their Asian dining inspired the Etihad Airways flight to Bangkok. ter of next year, Brayford added that the Walonto international flights across the Etihad Airpatterns.time The to collection brings togetherPassengers the essentialdeparting elements the RAK Airways to dorf Astoria will open “a most amazing lookways network.” requiredAUH for a perfect Asianbeen meal; boarding the Etihad have also ing property” that will bring a clientele that Once Etihad completed an operational the bowls are perfectly sized for flight to Manila. audit on RAK, the task was then to convince Galley buddy RAK Airways is planning to cater to. soups, noodles and rice dishes.

Company Name:cabin Eyelevel “We are gearing up for that, because we passengers to forego the freeway linking the On such a short flight, as RKT-AUH, This visually striking range will Company Location: Essex, United Kingdom two emirates by about three hours drive and believe service is limited to a sandwich box with a the sort of people who stay at the create an impressive frame Description of Product: Eyelevel is proudwill to introduce the innovative Buddy opting for a flight that is scheduled for 45 minmuffin, juice and water.

RAK Airways’ caterer Waldorf not be coming in onGalley charter for appetizers, dessert, side - designed to help discard waste onboard without harm or contamination utes, but is often completed in 25 minutes, said out of RKT is Rakabela, part of the Albert flights, but coming here as premium traveland main dishes.

The graceful to the environment. This product contains enough granules to absorb 2 curves also reflect thethat gentle Brayford.

Abela group operates catering and ers on said. litres of restaufluid and sloppy foodscheduled waste. Anyservice,” liquid andhe soft food is absorbed style of Asian meals.

by the crystals into a harmless gel that is dry to the touch. When finished, simply tie a not in the top of bag and discard once on the ground.

Cleaned for take-off

Take hygiene and safety on board and enjoy a clean flight with MEIKO. MEIKO, your global partner in airline catering and wash-up systems.

www.meiko.de www.pax-intl.com| |PAX PAXINTERNATIONAL INTERNATIONAL www.pax-intl.com

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ASSOCIATION NEWS decadent desserts and base ingredients such as tomato paste, flour or dough.

Major ship chandlers act as one-stop shops for the cruise lines. Chandlers such as The Apollo Group, B&S Global Cruise Supply, Carisam-Samuel Meisel and others attended

by MARYANN SIMSON the event, making deals with both suppliers and major cruise line buyers.

Overall, more than 230 companies took A notable trend spotted easily in the aisles stands at the show including roughly 50 new of the trade show floor was one towards exhibitors. In addition to the record number healthier food options. Suppliers in the of new exhibitors, 35 companies have become cruise line sector have answered this call for MHA members in the past year. healthful options with gluten-free brands, cleaner labels, lighter oils and new ways to enjoy dairy with added protein and reduced fat.

Other highlights of the MHA’s recent Conference and Trade Show included; a silent auction, a “Marrackech” themed gala dinner sponsored by The Coca Cola Company, guest speaker Paul DePodesta, New York Mets V.P. of Player Development and Scouting and subject of Representatives from more than 230 companies exhibited at the Hollywood film Moneythis year’s MHA, enthusiastically showing their wares to visitors Ball, and a farewell party at “We trust that their first experience here nearby restaurant Opa! will provide a good sense of who we are and Organizers at MHA now turn their attenthe uniqueness of this event to the marine tion to the port city of Barcelona, which will hotel operations segment,” said Dennis of host the second MHA European Conference the new exhibitors in a written introduction and Trade Show, booked for November 5-7, the Orlando event.

2013, at the Hotel Arts.

Products and services available for sample or demonstration on the trade show floor during the event’s two days varied widely c a l e n d a r - yet shared a few common themes: guest comfort, luxury, onboard service efficiency, Cruise Lines International Association (CLIA) and of course, cost savings. Providers of cruise3sixty, June 19 – 23, at the Vancouver Convention Centre. For more information, contact high quality centre-plate products such as Nicole Dunbar, at (949) 457-1545, extension 113 or beef, lamb, lobster and fish always make up e-mail ndunbar@mpja.com a significant portion of exhibitors. Table and International Flight Services Association service ware providers also find MHA the Annual Conference and Exhibition, September perfect venue to meet cruise line buyers and 9-11, Anaheim, California, For more information get their products onboard, as do wine broContact IFSA at (404) 252-3663, e-mail ifsa@ kellencompany.com kers, breweries, purveyors of fresh produce,

mhA wraps 27th annual conference and trade show For more than 200 companies and countless more individuals who call the cruise catering and supply industry home, the Marine Hotel Association (MHA) Conference and Trade Show held April 21-23 in Orlando, Florida was the place to see and be seen.

The 2013 event took place at the elegant Peabody Orlando Hotel and Conference Center and followed a time-tested format, from the first-day golf tournament sponsored each year by MillerCoors through to the breakfast speakers, evening events and ample networking time.

“It’s good for everybody from a social standpoint, it’s kind of a great way to kick off the event before it actually starts,” said Ron Schroeder, Director of the Travel Retail and Leisure team at Miller Coors. “We’ve got key cruise line individuals, officers and buyers, but many suppliers play golf regardless of what they are selling. You get a pretty good cross-section of the industry, plus it is fun and social.”

After the tournament and exhibitor set-up, a welcome reception was held for all attendees with full registration. Though the rain that had spared the golfers earlier in the day finally came and forced the reception inside, attendance was exceptional for this annual mixer. Three bartenders and numerous servers were kept busy by delegates in name tags who mingled effortlessly with old friends and new acquaintances.

The next morning, after a J.M. Smucker Company-sponsored breakfast, a welcome from MHA President Alvin Dennis of Norwegian Cruise Line and a keynote address from Karl Holts of Disney Cruise Line, the trade show floor opened from business.

Airline Passenger Experience Association 2013 Annual Expo, September 9-12 Anaheim, California.

For more information contact APEX at (212) 297 – 2177, info@apex.aero Aircraft Interiors Expo Americas, October 1-3, Seattle, For more information contact: Customer Service at 203-840-5680 aircraftinteriorsus@ reedexpo.com Marine Hotel Association European Conference & Trade Show, November 5-7, Hotel Arts Barcelona.

For more information, contact mha@mhaweb.org or call (415) 332-1903.

MHA President Alvin Dennis of Norwegian Cruise Lines

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Karl Holts of Disney Cruise Line was the opening day speaker

MAY/JUNE 2013

International Travel Catering Association/SIAL Middle East Trade Show and Networking Forum, November 24-26, Abu Dhabi. For more information, go to itcanet.com.

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Ideas make the world go round With some 300 customers in 52 countries, LSG Sky Chefs truly delivers the tastes of the world. We partner with our customers globally and locally,finding innovative solutions to the ever-changing demands of our industry. And while we are proud of our achievements in the last year, there is still plenty more we can look forward to.

LSG Sky Chefs call +49 6102 240 707 or e-mail: info@lsgskychefs.com www.lsgskychefs.com

World Travel Catering & Onboard Services Expo 9 –11 April Hamburg Germany Hall B4 Stand 4C30