PAX International magazine

NOVEMBER/DECEMBER 2011 | VOL. 15, NO. 6 | w w w. p a x- i n t l . c o m

N E W S A N D A N A LY S I S F O R T H E PA S S E N G E R S E R V I C E S E X E C U T I V E

ITCA DUBAI SWEETS & SNACKS MIDDLE EAST Private jets, executive airports Oman Air Catering

Saudia

Catering

Addis of Ethiopia 12

EVENT COVERAGE p.

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LUXURY ONBOARD p.

34

DELICIOUS DELICACIES p.

36

DUTY FREE p.

SALES

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

“E

Economics of travel

very plane that takes off is a catalyst for economic growth and prosperity.”

That statement was by the International Air Transport Association’s new Executive Director Tony Tyler, in the group’s slightly more upbeat fall assessment of the industry that was released just before we began wrapping up this issue for shipment to the ITCA Dubai and Sweets & Snacks Middle East events this month.

Tyler issued those remarks as a bit of a warning to governments. Economic fortunes are one day up and one day down in nearly every region of the world as this year comes to a close. Tyler made the prefacing statement as way of saying that every move made to increase taxes, and anything that stands in the way of aviation growth and infrastructure improvements has the potential for economic harm.

“People need and want to travel. Now is the time to harness the economic possibilities that this presents,” he said.

The Middle East appears to be heeding the new Director General’s remarks. One of the examples is the improvements made at Al Bateen Executive Airport in Abu Dhabi, reported in this issue of PAX International.

Officials at Abu Dhabi Airports Company are boasting an executive airport that is the first of its kind in the region. This public/private partnership has opened the door for

companies such as gategroup, which will be embarking on new territory, hiring chefs for the well-heeled clientele that will make use of the airport.

The business aviation sector is not the only bright spot, however projections of double digits growth in the next few years would be tough to beat. The Middle East commercial aviation sector should grow at a rate of 3 percent by the end of this year, reports IATA. This would make the region the second fastest growing market in the world, next to Latin America.

“Holding up against potential demand shocks associated with political instability, the region’s carriers grew passenger traffic 8.3 percent compared to a capacity increase of 9 percent in the first seven months of this year,” said IATA. These, and many other reasons make it good to be traveling to the region this fall. As in the past two years, PAX International readers will be honoring the best in food service and catering among the carriers in the region for this year’s Readership Awards. And though uncertainty abounds, and the rest of the IATA report is far from rosy, a commitment to a highquality travel experience is always something we can count on from this part of the world.

PAX International 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website: www.pax-intl.com

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

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

A R T D E PA R T M E N T Patrick Balanquit, Art Director E-mail: patrick@globalmaketingcom.ca

ADVERTISING OFFICES Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: deepa@globalmarketingcom.ca

PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution.

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

Rick Lundstrom Editor-in-Chief, PAX International

returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or

Corrections: In our September/October issue, “Auditing 2.0” page 84, PAX International incorrectly stated the official name of Medina Quality Assurance Services.

In the same issue, and in the story “Setting a new course,” page 28 PAX International incorrectly stated the D&F Marketing GmbH was sold to Air Caterer Munich GmbH. PAX International apologizes for these mistakes, and any confusion they may have caused

editor. November/December 2011, Vol. 15, No. 5.

Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

Want more? Visit us online to check out our current e.Newsletter, read recent print issues or vote in the PAX International Readership Awards. www.pax-intl.com www.pax-intl.com

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NOVEMBER/DECEMBER 2011 | VOL. 12, NO. 6

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Contents E V E N T C O V E R A G E , S E AT T L E 12 aTTendance up: seaTTLe evenT is indusTry buzz for sepTember 13 cuLinary diversiTy drew LofT To airLine caTering 14 aircrafT inTeriors americas makes spLash in seaTTLe 15 apex execuTive direcTor TouTs 2011 show as successr 16 survivaL of The fiTTesT REGIONAL REPORT 18 pracTicaL Luxury Executive jet travel is more than odd tales of extravagance; it is a vital link between regions such as the Middle East and other business centers

20 execuTive priviLege Abu Dhabi’s Al Bateen Executive Airport — with the opening of a new FBO — promises to be an executive traveler’s dream, and gategroup has stepped forward with a new high-end catering operation on site

22 meaLs and more Oman Air and its catering division aim for excellence and to manage growth in a region keen for more tourist traffic

24 besT of region Saudia Catering is recognized by IATA for its quality, and eyes complete privatization and new business for the year ahead

26 Leading The way PAX International speaks with Tomas Jämtander, COO of ADDIS International Catering in Ethiopia, about what has transpired since the unit began operations in 2008 4

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“OF COURSE THE NUMBER OF REGISTRANTS AND EXHIBITORS IS AN IMPORTANT SUCCESS INDICATOR, BUT MORE IMPORTANT IS THE EXPERIENCE OF OUR MEMBERS.” Russ Lemieux, APEX Executive Director

LUXURY REPORT 28 Lavished in Luxury PAX International’s Maryann Simson recently spoke to a number of the leading purveyors of front cabin products about quality, collaboration and trends in the world of luxury travel

32 The TasTe of graTiTude How steak, lobster and bite-size delights contribute to the ultimate feast at 30,000 feet

SWEETS AND CONFECTIONERY 34 sweeT TooTh The popularity of all things sweet keeps confectionery suppliers on the lookout for new and delicious delicacies

DUTY FREE 36 airborne offerings PAX International looks at the increasingly complex task of managing physical inventory sales onboard and how a well-run program can benefit everyone involved

4 8 9 40 42

EDITOR’S LETTER NEWS PEOPLE NEWS WHAT’S HOT! ASSOCIATION NEWS

ON THE COVER: Luxury offerings by Oman Air Catering

NEWS

AIRLINE

Etihad awards excellence. Winners of Etihad Airways’ first Global Excellence awards learned about the airline’s new AirVision software and were awarded for their service at a gala dinner August 23 in Abu Dhabi

Etihad honors caterers in first conference Nearly 50 catering suppliers for Etihad Airways gathered in Abu Dhabi at the end of August for two days of hands-on training, roundtable discussions and a gala evening dinner where the airline honored suppliers from around the world.

The event was held August 22-25. Caterers learned the operation of Etihad’s new AirVision software, which was being rolled out throughout the airline’s system. The new software streamlines the catering process, reduces meal waste, handles close-in operational changes, optimizes airline-owned asset inventory levels, provides centralized price controls, and automates invoice auditing.

During roundtable meetings suppliers and Etihad executives talked over catering, finance, operations and regional management.

The gala dinner was held August 23 at the Yas Hotel Ballroom.

There, caterers received the first-ever Global Excellence Awards from Etihad.

“Inflight dining is a cornerstone of Etihad’s world-class guest experience and we simply could not execute such a high quality of service without exceptional catering suppliers supporting the program,” said Lee Shave, Etihad’s Vice President of Guest Experience

Winners of this year’s Etihad Global Excellence Awards were: Global Excellence Award for Safety and Hygiene: TFK Corp., Narita Global Excellence Award for Highest Culinary Standards of a Single Organization: Do&Co Global Excellence Award for Outstanding Customer Service: Do&Co, Frankfurt Global Excellence Award for Outstanding Customer Service in Abu Dhabi: Saji Kanneth Sasidharan Global Excellence Award for Best Regional Caterer Middle East, Africa, Southeast Asia: Sri Lankan Catering, Colombo Global Excellence Award for Best Regional Caterer Europe, Americas: Gate Gourmet, Geneva Global Excellence Award for Best Regional Caterer Far East: LSG Sky Chefs, Bangkok Special Recognition for Outstanding Support: Do & Co, Munich

CATERING

Flying Food wins caterer award, renews Qantas pact Philippine Airlines has given high marks to Flying Food Group, naming it Best Airline Caterer for Transpacific, Australia and the Middle East.

The award covers the period from April 2010 to March 2011. Flying Food Group was recognized for its superior work in inflight food standards, inflight equipment and supplies planning. Also, the company received

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credit for its ground handling and services purchasing and local airport management.

Flying Food Group also scored well in flight incident reports.

Nicolas Rondeau, Executive Vice President Sales & Marketing, praised Flying Food Group’s San Francisco staff for its efforts with Philippine Airlines. “This award also reflects the strengths of our entire organization,” he added.

NOVEMBER/DECEMBER 2011

“From purchasing to operations, our company-wide systems promote excellence and assure top results.”

Recently, the caterer also renewed its threeyear association with Qantas Airways with new contract that calls for FFG to cater flights from Los Angeles International Airport to four Australian cities. Qantas operates 747s, A330s and A380s for its service from LAX.

CATERING

SATS and OCS Ventures to form joint firm for food and allied services SATS Investments Pte Ltd. will have a 51 percent stake in a partnership launched with OCS Ventures Pte. Ltd., forming an investment holding company for “global ventures in food and allied services.”

The agreement was announced August 18. SATS sees the agreement as a way to extend the company’s reach beyond aviation food solutions. “OCS Ventures’ wealth of experience and relationships in the provision of remote food and allied services will allow the JVCO to establish a strong market presence,” said Tan Chuan Lye, Acting CEO of SATS. The two companies plan to look into supplying industries such as oil and gas, mining, marine, defense and construction. They will work within the ASEAN countries, China, Australia, New Zealand and Papua New Guinea.

AIRLINE

British Airways unveils new Champagnes British Airways announced the future introduction of Laurent Perrier Grand Siecle to its First Class Champagne list, and was also set in September to announce a new champagne offering for Club World Traveller.

The Laurent Perrier vintage will be available in First Class cabins next year and is the first in a series of new Champagnes and wines to be unveiled by the carrier. A new Club World Champagne was to be announced in October.

The carrier says it is “making a substantial investment” in its onboard wine and Champagne offering. Asian routes will see Puligny-Montrachet 1er Cru Le Champ Gain 2007 and Corton Bressandes Grand Cru 2008 added to the wine list, according to www.businesstraveller.com.

Jazeera steps up meal rotations

Passengers on Jazeera Airways have a new meal selection each month in business class and economy class, including a new option for vegetarian travelers with each rotation.

The stepped up meal rotation started September 1.

“Changing Jazeera Airways’ on-board menu on a monthly basis is the latest value-boosting feature that will enhance the…experience for all customers,” said Jazeera Airways CEO Stefan Pichler.

The move comes on the heels of a number of changes. In July, Jazeera began early check in, giving travelers from Kuwait the option to check in up to 24 hours before their departure.

The airline has added free baggage allowances for up to 40 kilograms and free meals in economy class and a la carte selections for business class.

* * Premium Qu ality Bakery * Melt in the Mouth Patisserie * Creative Snack Solu tions * Delicious Cakes * * Innovative Meal Solutions * Hot Savory Snacks * Divine De sserts * Gourmet Dishes * * Tea Time Treats * Luxury Biscuits * Sweet & Seduc tive * Buttery Shortbreads * * Premium Quality Bakery * Melt in the Mouth Patis serie * Creative Snack Solutions * Delicious Cakes * * Innovative Meal Solutions * Hot Savory Snacks * Divine Desserts Gourmet Dishes * * Tea Time Treats * Luxury B scuits * Sweet & Seductive * Bu ttery Shortbreads * * Premium Quality Bakery * Melt in the Mouth Patisserie * Creative Snack Solutions * Delic ious Cakes * * Innovat ive Meal Solutions * Hot Savory Snacks * Divine Desserts * Gour Dishes * * Tea Time Treats * Luxury Biscuits * S Seductive * Buttery Shortbreads EXCLUSIVE ON-BOARD

ARD CUISINE

EXCLUSIVE ON-BOARD CUISINE

EXCLUSIVE ON-BOARD CUISINE

For more information please contact info@en-route.com www.en-route.com www.pax-intl.com

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NEWS IFE & CONNECTIVITY

Rockwell Collins unveils PAVES™ 3 in-seat IFE System On September 13, at the start of the annual APEX Expo in Seattle, Washington, Rockwell Collins unveiled PAVES™ 3, which it touts as the industry’s most versatile single-aisle in-flight entertainment (IFE) system. This announcement marks the company’s return to competition in the in-seat market segment after several years

of focusing its efforts on collecting market share in single-aisle overhead market.

PAVES™ 3 features a scalable high-definition (HD) in-seat solution architected for maximum reliability.

Rockwell Collins says its new singleaisle system is the only single-aisle digital IFE system to offer customizable

cabin configurations. Airlines can select from a variety of overhead and in-seat monitor combinations throughout the aircraft. The HD on-demand, in-seat solution maximizes passenger and operator satisfaction with a vast range of innovative features powered by a robust operating system.

ARINC launches new in-flight connectivity developments ARINC recently launched a new suite of products that provide ultracompetitive in-flight connectivity for passengers and crew at the APEX Show in Seattle.

ARINC’s Cabin Connect products incorporate technological advances, which, together with the enhanced bandwidth offered by SwiftBroadband, provide commercial carriers with a cost-effective and highly flexible onboard Wi-Fi option.

Cabin Connect enables passengers to access the Internet directly from their own personal electronic devices (PEDs), whether laptop,

JAL selects Panasonic eXConnect for 777s Among a number of developments in the past week was news about Panasonic Avionics’ eXConnect service, with new installations planned as well as additional capacity and coverage.

On September 15, Panasonic and Japan Airlines announced an agreement that will provide inflight broadband connectivity on the airline’s fleet of 777s. The installation will make the airline one of the first to offer broadband Internet service across the Pacific Ocean on its flights from Japan to North America and Europe.

The eXConnect offers real time television, data and the ability to monitor and transmit operational data in real time at speeds of up to 50 Mbps to the aircraft.

In other news, Panasonic announced that its eXConnect, eXPhone and eXTV services would have additional Ku coverage and capacity over the AsiaSat 5 satellite.

smart phone, tablet (iPad/Playbook) or gaming devices. Users simply log on to the system through a hotspot portal similar to those found in Internet cafés and hotels.

“We are seeing a large number of both short and long haul carriers looking at their onboard connectivity plans,” said Lee Costin, Director of ARINC’s Satellite Solutions and Cabin Services. “ARINC is now in a position to compete head-on with the more established players in the industry and we look forward to the next 12 months which will be a very exciting time for in-flight connectivity.”

Thales announces application portal and partnership with Siemens Thales announced September 12, the launch of a new portal dedicated to applications for the TopSeries AVANT system. Called the Thales App Portal, it provides a web-based solution for matching existing consumer applications with the TopSeries AVANT system and will be available for customer access by end of 2011.

The Thales App Portal leverages the Google Android Marketplace by letting the user review and purchase applications for their specific hardware system. The portal provides a new, flexible and secure way of managing application content. ”The Thales App Portal is the first time a true link has been made between consumer designed and developed applications and the IFEC market,” said Stuart Dunleavy, Vice President of Marketing and Customer Propositions for Thales’ In-flight Entertainment and Connectivity business. “This innovation reflects the Thales open culture and partnership strategy and will enable access to thousands of potential applications.”

Also announced September 12 is an agreement reached between Thales and Siemens Communications, Media and Technology, a global partner for communication and media demands spanning a broad range of market segments. Together, the two companies will work on the development and testing of a new onboard wireless content distribution system that will complement the ThalesTopSeries product family.

The application also includes a business management system that supports payment processing, dynamic content storage for timely programs such as news, and customer relationship management. In early 2012, the Thales and Siemens solution will be tested aboard a flight trial with an undisclosed airline to validate a wide variety of Media4Sky features in a major international market.

The IMS Company extends relationship with American Airlines The IMS Company recently announced that American Airlines has chosen to deploy 6,000 of its new Samsung Galaxy Tab™10.1 tablets to replace the current personal entertainment devices (PEDs) in premium cabins on transatlantic and some international flights. This agreement solidifies the

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airline’s long-term relationship with The IMS Company that has been named as the sole systems integrator responsible for the repurposing and integration of the world’s thinnest large screen tablet into the inflight environment.

The Galaxy Tab 10.1 combines the

NOVEMBER/DECEMBER 2011

Android platform with an ultra-slim, lightweight design, a brilliant 10-inch touch screen and an array of applications. It is to replace the now five-year-old PEDs that the airline and The IMS Company pioneered as inflight entertainment’s first “semi-embedded” portable media player.

PEOPLE NEWS

New head of international sales at Albert Uster Imports

Martijn Van Mancius, CEO of Helios MPPD

Albert D. Uster, is a trained chef with a bachelor’s degree in hotel and restaurant management

Jérôme Ceccaldi has a long career in human resources management with several French companies

New CEO at Helios Helios MPPD in September announced that Martijn Van Mancius would be the company’s new Chief Executive Officer.

The announcement came at the same time as Jons Hensel, the company’s Chairman of the Board became its new majority shareholder.

Before joining Helios, Van Mancius was the CEO of an international banking group with operations in Austria, Germany, Switzerland and Russia.

He will be responsible for further growth of Helios MPPD, which is a longtime supplier and consultant to airlines

Delta welcomes food and wine expert Delta Air Lines has added Michael Chiarello, Napa Valley chef and Food Network personality, as one of its food and wine experts.

Chiarello began in September, creating menus for Delta’s BusinessElite cabin on domestic flights between New York’s John F. Kennedy Airport to Los Angeles and San Francisco.

Chiarello hosts the cooking show Easy Entertaining with Michael Chiarello, on the Food Network and hosts NapaStyle on the Fine Living Network. He also owns a winery, Chiarello Family Vineyards, Bottega Ristorante in Napa Valley and NapaStyle, a purveyor of food, cookware and furniture.

Albert D. Uster, son of the company’s founder, will be the new to Director of International Sales at the gourmet food company Albert D. Uster Imports.

Uster will be responsible for the company’s sales to the cruise line industry, and will also develop AUI’s business in export markets.

He joined the company in 2004 as a Sales Representative.

He became Regional Sales Manager of South Florida in 2010, growing AUI’s cruise lines business and international sales.

Uster trained as a pastry chef at Konditorei Freytag in Zurich, Switzerland and has held several internships and working positions in pastry shops and hotels around the world. He also has a Bachelor of Science degree in International Hospitality Management from the Lausanne Hotel School in Lausanne, Switzerland.

Ceccaldi named HR Director at Servair Servair announced in September that Jérôme Ceccaldi will be the new Managing Director of Human Resources and Social Policy.

Ceccaldi has worked in human resources for a number of companies. He began his career at Thomson Electyromenager and later at Plastic Ominum Group. He worked in human resources at the Suez Group, Nestle Waters France and CHANEL Group.

Before joining Servair, he again was with the Suez Group as the Human Resources Development Division of Lyonnaise des Eaux, a business unit of Suez Environment.

Losee named Director at Fetzer Vineyards

Morgan new at IFPL sales

Fetzer Vineyards has named Bruce Losee, long-time wine industry insider director of sales. Losee’s current responsibilities include wine sales for duty free/travel retail, cruise lines, the military and Caribbean Islands.

Losee joined Fetzer after 16 years with Brown-Forman Beverages. His last assignment there was managing duty free and Caribbean sales. Chilean wine maker Concho y Toro recently purchased a large portion of the Brown-Forman wine portfolio and is the parent company of Fetzer Vineyards.

The wines Losee will represent include Fetzer, Bonterra, Jekel, Sanctuary, Five Rivers and Little Black Dress. The Fetzer and Bonterra Vineyards are located in Mendocino Country, California.

Neil Morgan will now be part of the sales team of IFPL, the specialist provider of passenger interface products.

Morgan has spent 30 years in the inflight entertainment industry. He began in 1980 as a service technician with Bell & Howell’s Avicom Division. He has since worked at Avicom International, Matsushita Avionics, Hollingsead International,TNCi, IEC International, Rockwell Collins and the IMS Company.and furniture.

Manfredi named to new spot at Hawaiian Airlines Hawaiian Airlines has named Susan Manfredi Managing Director of in-flight Services, a recently created position.

Manfredi will be responsible for creating a "supportive environment" for Hawaiian's 1,250 flight attendants while promoting the company's customer service, in-flight product and safety.

Before joining Hawaiian, Manfredi served as a Senior Director of In-Flight Service at Spirit Airlines where she was responsible for the training, administration, development and implementation of policies and procedures for 525 flight attendants in the United States and Puerto Rico. Before that, she spent five years at AirTran Airways as Vice President of In-Flight Service, leading a team of six management personnel and 2,200 flight attendants.

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SEATTLE REVIEW

Attendance up: Seattle event

is Industry buzz for September

A

trade floor heavy with the products that are shaping food service in the airline sector, and a selection of cabin service items with environmental and sustainability themes greeted attendees to this year’s International Flight Services Association (IFSA) gathering September 12-14 in Seattle.

Held jointly with the Airline Passenger Experience Association Expo 2011 and the Aircraft Interiors Expo Americas (see related stories), the three events together have increased turnouts among delegates and exhibitors.

While next year, the Interiors Expo Americas plans a September event on its own in Seattle, APEX and IFSA have agreed to partnerships that will bring food service and inflight entertainment and connectivity industry segments together each year for the next three years.

In addition to regular IFSA events, which include a chef ’s competition, social nights and a lineup of speakers, this year saw the leadership in the Association change hands.

Assuming the duties of IFSA President over the next two years will be David Loft, Flying Food Group’s Vice President of Sales and Service, who took over the spot from Vicky Stennes of JetBlue Airways.

“I think it was absolutely excellent,” Loft said, of this year’s Conference and Exhibition. “We had great feedback from a lot of people. I think there is a huge buzz about it. It’s certainly bigger than we have had in the past years.”

Organizers at IFSA say that stand space was running approximately 10 percent ahead of previous years while attendees surpassed 750, and was approximately 100 more than the 2010 Conference and Exhibition in Long Beach, California.

This year’s joint gathering takes place as headwinds and uncertainty continue to buffet the commercial aviation sector. The week after the Seattle conference and conventions, the International Air Transport Association (IATA) upgraded its 2011 industry-wide profit expectations to US$6.9 billion, emphasizing that while it is a slight improvement over June’s expectations, high oil prices and economic uncertainty will keep growth profitability at a 1.2 percent net margin which is “exceptionally weak” considering the revenues of a $549 billion industry.

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But looking out over the industry, Loft says he sees the possibility of food and beverage earning a new emphasis among the aspects of cabin service.

“I think as we move forward, especially in the premium cabins, you’re going to see much more focus on the food and beverage products,” he said. “Everybody can buy the hardware, such as seats and the inflight entertainment, but the software of the service, food and beverage, is going to be the differentiation.”

Others concurred about the near-term future of airline fortunes. Herman Anbeek, Chief Commercial Officer at gategroup said that despite the economic uncertainty, carriers like United Airlines and Delta Air Lines were successfully developing their routes and many are evaluating strategies for hot markets, such as Asia.

“Despite the economic uncertainty, I feel most of them are pretty bullish and that is nice to see,” he added.

Some of the talent that could be part of the differentiation that Loft mentioned was on display for all to see at this year’s Chef’s Competition, and their creations were served and judged on the IFSA trade floor. This year’s winner was Matt McNutt, Culinary Development Executive Chef at LSG Sky Chefs.

Food Democracy, Food Regulation “Today, we live in an age of food democracy,” said Dr. Victor Gielisse, Vice President of Advancement and Business Development at the Culinary Institute of America. A former chef with United Airlines, Gielisse took listeners through an evolution of food service mega trends that has taken world cuisine from a model dominated by France and the United States into new diversity that has spanned the world.

Much of that change has been fueled by passionate chefs and engaged consumers. Those consumers, said Gielisse, “are more interested in where food is coming from.”

Increases in international travel have increased the importance of food. He urged the chefs to take their culinary teams out to supermarkets to see what consumers are buying.

As something of a precursor to a June 2012 Asia-Pacific Conference set for Korea, IFSA invited Dr. Stephen Krempl CEO of Krempl

NOVEMBER/DECEMBER 2011

By Rick Lundstrom

Communications to discuss the intricacies of conducting global business. In an entertaining hour, Krempl stressed the differences in expectations and laid out scenarios encountered when working across cultures.

In addition to traffic on the IFSA trade floor, airlines were represented well among the groups of speakers. Simon Talling-Smith, Executive Vice President Americas for British Airways talked up the shape and future of important airline alliances and the challenges of managing supply chain, harmonizing operations over tens of thousands of departures and the ability of alliances to group source products to save money.

“To make this work, you need to have a defined level of service standards,” he said.

Brad Tilden, CEO of Seattle’s hometown carrier, Alaska Airlines took the gathering through a history of its service, and its growth, which has been 34 percent in the last 10 turbulent years for the airline industry. The airline now carries approximately 23 million passengers per year on its routes in the western United States and Hawaii.

On the regulatory front, two representatives from the United States government alerted members to two important aspects airline catering operations. Dr. Sarah Ortiz said that in the near future there could be “enhanced enforcement” of laws and regulations pertaining the handling of international garbage. Dean Davidson, of the U.S. Food and Drug Administration updated the group on the important aspects of the Food Modernization Act. The Agency has been stepping up its inspection of imported food products, which amounts to 15 percent of the nation’s food supply. The FDA has expanded to open international offices, form partnerships and take significant step to monitor food from the farm to the table.

Next year’s IFSA Conference and Exhibition will be held in conjunction with the APEX Convention during the week September 17 in Long Beach, California. Both events will be held in the main convention center in Long Beach.

However, the Aircraft Interiors Americas Expo will be held September 25-27 in Seattle.

Organizers at IFSA and APEX are working to bring the three events together again in 2013, at the Anaheim Convention Center in the greater Los Angeles area.

David Loft, International Flight Services Association President

Matt McNutt of LSG Sky Chefs (center) was the winner of this year’s IFSA Chef’s Competition, who competed against three other culinary professionals.

He is shown here with Bob Rosar, master of ceremonies and one of the organizers and Vicky Stennes, IFSA’s President for the past two years

Culinary diversity drew Loft to airline catering

“M

y childhood dream was to become a chef,” International Flight Services Association President David Loft tells PAX International.

But it was the diversity afforded him as a chef in airline catering that lured Loft out of the hotel and restaurant arena to a job in 1987 as sous chef at Trust House Forte’s catering unit at Gatwick Airport in London. From there, he embarked on a career that took him to airline catering kitchens and airline’s offices worldwide.

“I got into airline catering, and all of a sudden I’m preparing all these different cuisines from Japanese food, Indian food, food for U.S. airlines and Arabic food,” said Loft. “It just opened my eyes.”

Loft was promoted shortly after joining Trust House Forte, becoming Production Manager at Manchester Airport. In 1992, he took his first airline job as Food Product Manager at Emirates in Dubai, where he developed and designed menus for all the stations, being provided the opportunity

to sample authentic cuisines while traveling the world. Loft later returned to his native United Kingdom to become Regional Catering Manager for Europe with British Airways.

After gathering experience in Europe, Loft joined airline caterer DO & CO in Vienna, and in 2001 moved to Miami as Managing Director USA to manage the caterer’s operations there and in New York. In 2004 he joined his current employer, Flying Food Group, initially as Vice President of the Retail Division, working with grocery and convenience stores as well as the leisure market for two years.

Presently, Loft is with the company’s airline division as Vice President of Sales and Service. Flying Food’s business is predominantly long-haul international service, and his role carries with it the requirement to provide varied, authentic cuisines. With his long held passion for food, and the experience and knowledge he’s gained over the years, he’s able to capitalize on his strengths and truly enjoys being part of this challenging and diverse industry.

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SEATTLE REVIEW

Avianor made waves in Seattle with a large, red and white booth and matching flight suits for staff

Aircraft Interiors Americas makes splash in Seattle

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rapping up on September 14th at the Seattle State Convention Centre, the 2011 Aircraft Interiors Expo Americas show, co – located this year with the International Flight Services Association (IFSA) and the Airline Passenger Experience (APEX) Expo, was well-attended by airlines.

Throughout the three day trade show, roughly 120 exhibitors showed their products and gave demonstrations to nearly 80 pre-registered airlines and possibly even several more late registering carriers. Reed Exhibitions, the organizers behind Aircraft Interiors Americas and its rapidly growing sister show in Hamburg each spring, announced well in advance of opening day that they had pleasantly exceeded expectations in terms of exhibitor sales.

“The fact that every available square meter of booth space has been allocated is clear evidence of the robust nature of the North American cabin interiors market and the standing of this event,” said Exhibition Director John Hyde in a pre-show statement.

Over the three days of commerce, a flurry of important announcements were made and innovation abounded in the form of lighter, more durable, sustainable and aesthetically pleasing interior concepts. Everything from paints and coatings to plastic mouldings, fas-

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teners, fabrics, seating, cleaning solvents, galleys and galley components as well as seating could be found under one roof.

Two of the biggest competitors in the interiors market, Zodiac Aerospace and B/E Aerospace were present at the event, with Zodiac Aerospace taking the show’s most impressive booth to display new products from each of its member companies. Artfully designed galley inserts with customizable and easy to change decorative front panels from Monogram Systems garnered interest, as did a fullsize constructed galley, completely outfitted with composite inserts from SELL. Some new RFID technology eagerly demonstrated by the group offered time savings and improved passenger safety and the new T900 trash compacter launched at the event offers unique versatility as it can be either fixed to the galley or wheeled down the aisles.

B/E Aerospace took a more low-key approach to the event with a large, yet simple booth. The company did, however, manage to make news with a new modular vacuum toilet designed for retrofit. Alaska Airlines and Gol are flying with the new toilets and B/E Aerospace says that Lufthansa German Airlines and Air France-KLM Royal Dutch Airlines have placed orders.

In other galley insert news, the Italian company Iacobucci used the Seattle show to

NOVEMBER/DECEMBER 2011

By Maryann Simson

unveil a new microwave oven for commercial flight in addition to a luxurious VIP seating concept on which it collaborated with automaker BMW. Once an exclusive maker of high-end inflight coffee and espressomakers, Iacobucci has pulled out all stops in recent months with the launch of trolleys, new insert varieties and seating.

Avianor Inc., a privately held Canadian corporation specializing in the design, manufacturing, repair, overhaul and distribution of aeronautical equipment has historically kept a low profile. However, the company made waves in Seattle with a large, red and white booth and matching flight suits for staff and the announcement of a strategic alliance with IFE maker AIRVOD Entertainment Ltd. The alliance means that Avianor will be collaborating with the IFE maker to rollout its new SeatcentricTM IFE system with fast turnaround times from an advanced facility in Quebec. Avianor also revealed that it has acquired nearly 10,000 surplus Airbus seats from Lufthansa’s Airbus family, which it plans to refurbish and remarket.

This was the second consecutive year that Aircraft Interiors Americas was co-located with APEX and IFSA on the U.S. West Coast.

Next year, the event will remain in Seattle, while the other two shows return to Long Beach, the location of the September 2010 trade shows.

SEATTLE REVIEW

APEX Executive Director

touts 2011 show as success

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eventy-three airlines were represented at this year’s Airline Passenger Experience Association Expo, held from September 11-15 at the Washington State Convention and Trade Center in Seattle, Washington. The show, which was for the second consecutive year, co-located with the Aircraft Interiors Expo and International Flight Services Association, featured distinguished keynote speakers, topical sessions and a total of 126 exhibiting companies active in the commercial inflight entertainment (IFE) and inflight communications sectors.

Planners say more than 2,300 (a record number of attendees for any APEX event held outside of Southern California) delegates went to the show, where start-up companies and industry heavyweights alike showcased the latest and greatest the world has to offer in passenger entertainment. Hollywood studios such as Disney and Warner Brothers exhibited alongside content integrators, hardware manufacturers and providers of accessories such as noise cancellation headsets. Product launches and contract announcements numbered into

the hundreds as exhibitors vied for the attention of trade media and airlines.

“The APEX Expo was a huge success,” said Russ Lemieux, APEX Executive Director in a post-show interview with PAX International. “Of course the number of registrants and exhibitors is an important success indicator, but more important is the experience of our members.

The exhibit hall remained full for three days of scheduled appointments. Our education program attracted more than 650 professionals, which tells us the content for this year’s program hit the mark for many members. Most of the sessions were full or standing room only, and several ran over the scheduled time with lively, engaging question and answer periods.”

A host of networking opportunities throughout the week created additional opportunities for exhibitors and airlines to interact.

In particular, said Lemieux, an evening networking event at Seattle’s Museum of Flight (shared with International Flight Services Association attendees) garnered immensely positive feedback from APEX members. “APEX continues to take a strong formula for engaging airlines and exhibitors, and we improve

upon that formula each year,” he added.

In 2012, APEX will co-locate with IFSA once more in Long Beach, California, the location of the first co-located event in 2010.

“Both organizations’ leadership and staff continue to discuss new ways the associations can collaborate via co-location of the expos,” Lemieux explained. “We will work together to develop educational programming and other collaborations. APEX looks forward to those discussion and opportunities continuing.”

To enhance future educational sessions and exhibition experiences, APEX actively collects feedback from all members and attendees on the trade show and workshops aspects of its gatherings. Immediately following the Expo, APEX fielded an online survey to collect both qualitative and quantitative feedback from guests. Lemieux says that APEX members are very responsive to such surveys and that the association looks forward to utilizing responses to make next year’s event an even bigger success.

APEX’s 2012 Expo will be held September 17-20 at the Long Beach Convention Center in California.

GUESTLOGIX

Brett Proud, GuestLogix EVP New Markets & Products, addressed the delegates on Tuesday, October 4

Survival of the fittest

The third annual GuestLogix User Group Conference wraps in Toronto after three days of learning, networking and the sharing of concepts that will drive change in airline retailing over the months and years to come By Maryann Simson

I

n the early hours of Tuesday, October 4, 2011, roughly 100 attendees gathered at the Hilton Hotel in Toronto to listen to an opening address from the founders of GuestLogix, a leading global provider of onboard store technology to airlines and the passenger travel industry. And despite the previous night’s heartily-enjoyed welcome reception (also at the Hilton), delegates at the third annual GuestLogix User Group Conference were eager to learn about the company’s technology solutions and to take part in the event’s upcoming educational sessions and networking opportunities.

Dan Thompson, GuestLogix’ Director of Marketing was first to take the stage. He warmly thanked all participants and sponsors, saying that GuestLogix is “Proud to call each and every one of you our users.” He added that although GuestLogix had laid the groundwork for the panels and educational sessions and had opened the communication channels between airline customers and partners, that it would essentially be up to them to share ideas openly and be active participants during the event so as to take as much from the experience as possible.

Next into the spotlight was Tom Douramakos, GuestLogix’ President & CEO. Douramakos spent the next 30 minutes delivering a well-prepared speech in which he highlighted the importance of keeping abreast of any and all technologies and trends that affect how passengers spend. Technology, he explained, is the key to controlling the customer at every touch point and ensuring that airlines never become ‘disintermediated’ from their passengers by other industry players such as Orbitz or Expedia.

According to Douramakos, the conference is very important to attendees and his own

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team alike. “A lot of our sessions are built around our support and service and the fact of the matter is that there are going to be some issues,” he explained. “It is how we deal with these issues and the promises we make to improve that set us apart.”

Brett Proud, GuestLogix’ EVP New Markets & Products, addressed the delegates next, giving a very detailed presentation on all that the company has accomplished in the four short years since its launch. He also outlined GuestLogix’‘roadmap’ for the next year in great detail.

Thanks to several new industry partners, the company expects to launch a wide variety of new products and services that will help its airline and rail customers access passengers in even more ways, thus creating new opportunities for increased passenger satisfaction, all while driving ancillary revenues through more targeted and destination-specific retail opportunities.

“Today we presented our technology roadmap,” said Proud. “That roadmap actually comes from listening to our customers.

Things are changing from a passenger service perspective and in terms of access to the store off board. There has been technology out there and there have been devices out there for a long time now, but we see new technologies emerging very rapidly and so we thought it was time to drive our operations based on the power of technology to create a connected marketplace.”

Trials are ongoing for two of the concepts mentioned by Proud in the GuestLogix roadmap, and are predicted to be complete by the end of this year. These include a real-time payment authorization solution, which is currently being tested by a large North American carrier and the only trial in the world of an onboard contactless payments solution.

NOVEMBER/DECEMBER 2011

Representatives from Research in Motion demonstrated the new BlackBerry Playbook for attendees

Left to right: Richard Cushing, SVP & GM GuestLogix Europe, Brett Proud, GuestLogix EVP New Markets & Products and Dan Thompson, Director of Marketing, at the ‘Rise to the Top’ event in Horizons restaurant at the observation level of the CN Tower in Toronto

He went on to quote Charles Darwin telling the group that “In the struggle for survival, the fittest win out at the expense of their rivals because they succeed in adapting themselves best to their environment.”

While attending the User Group Conference in Toronto, PAX International also caught up with David Leitch, Senior Project Director, LSG Sky Chefs, who along with Richard Cushing, SVP & GM, GuestLogix Europe, led a panel discussing what makes a winning buy onboard program.

“Airlines must focus their attention on re-thinking cost centres and do a bit of navelgazing about what they are selling and what they are not selling. They must try to understand the size of the prize and try to understand both the consumer benefits and the benefits to their own bottom lines,” Leitch said in a post-session interview, adding that if he took away just one point from the 2011 GuestLogix User Group Conference it would be to never make excuses not to change. “You need to keep an open mind and think about why you should be challenging your model. It is plausible that the cost can be taken out.”

Leitch went on to say that he is impressed

by GuestLogix, a company that LSG Sky Chefs has worked with for several years, on several fronts. “It gives me heart today when I see what GuestLogix is doing in terms of the quality of partners they have and the way they are thinking. They are thinking ‘where do we need to be in five years?’ not ‘where do we need to be tomorrow?’”

At the 2011 GuestLogix User Group Conference, the company also announced the dates of its fourth annual User Group Conference, taking place next year in Toronto, October 1-3.

VIP CATERING

Practical luxury

Executive jet travel is more than tales of extravagance; it is a vital link between regions such as the Middle East and other business centers

By Rick Lundstrom

he day-to-day activities of eccentric royalty and jet setting millionaires may be of interest to the idle television viewer or tabloid magazine reader, but to the users of private jets and the services needed to keep them flying it is much more than just a tale of satisfying quirky requests.

Nowhere is private jet travel evolving faster than in the Middle East. If it ever was solely the purview of princes and kings, it has changed a lot, and with those changes come a demand for more companies that supply the high-cost, highly diffused and fast-moving private jet markets. Important centers for executive jets are emerging in the key business cities and nations in the region.

New infrastructure is needed now and in the future to accommodate the scores of business aviation flights that are arriving in the region weekly. A new fixed based operation has taken root in Abu Dhabi and organizations such as the Middle East Business Aviation Association are searching for ways to grow the needed infrastructure and clear away the bureaucratic hurdles so this necessary part of the travel industry can expand.

MEBAA also works with other regional organizations, such as the Gulf Centre for Aviation studies to provide training solutions for

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aviation and airport operators.

“Business aviation is a tool for those companies to increase productivity,” says Ali Al Naqbi, Founding Chairman of the Middle East Business Aviation Association (MEBAA) in Dubai. “As well as increase their profitability.”

The growth of the MEBAA is testament to the importance of business aviation in the region. Since the association's founding with six members in 2006 the MEBAA has grown to 160 member companies, among them airframe manufacturers Boeing, Airbus, Gulfstream, Dessault and Bombardier. As a member of the International Business Aviation Council (IABC), which it joined in 2007, the MEBAA has grown to be the world’s third largest business aircraft association, behind its counterparts in the United States, the National Business Aircraft Association and the European Business Aviation Association. The MEBAA is active, conducting training, a conference every two years as well as regular seminars and workshops.

Al Naqbi said the MEBAA members represent approximately 60 percent of the business aviation in the 22 countries that fall under the group’s geographical scope. He estimates that slightly less than 500 business aircraft regularly fly in the Middle East market, though only around half are registered in the region. Of that amount he says 70 percent

The Middle East could use at five dedicated business aviation airports by 2020, says the MEBAA.

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of the market is divided between two countries – the United Arab Emirates and Saudi Arabia. Egypt, Jordan, and Lebanon are also centers for business aviation.

Clearing the way for easier access to the region has been one of the primary tasks of the MEBAA. Currently, Al Naqbi said business and executive jet operators in the region are faced with challenges working from country to country. One of the goals of the group is to make it less complex for operators to register jet equipment in the region “and helping them to conduct business locally.”

There is also a need for infrastructure improvements. Abu Dhabi’s Al Bateen airport, solely devoted to business aviation was a first step, said Al Naqbi. However, the MEBAA, developers and those concerned with advancing business aviation have set a goal to have up to five dedicated business aviation airports in the region by 2020.

A catering solution Richard Pryor, CEO of Private Flight Limited a catering solutions supplier for the business jet market is one of the people who could relate stories of wealthy extravagance of business jet travel in the Middle East. “To be honest, there’s not a lot we have not seen,” he says.

The company is in an enviable position.

As a service designed to save money and optimize processes, Private Flight’s importance increases as economies suffer. However, in the Middle East, Pryor says he has encountered a rather confident business market, with

savvy executives and companies capable of riding out the tough times.

Pryor prefers discretion when he talks about his customers and focuses on the company’s singular abilities to work across national boundaries, negotiate appropriate service level agreements, oversee logistics, deal with multiple currencies, save money for key clients in an industry where everything seems to be expensive and, most importantly, improve passenger experiences in the VIP market.

Private Flight, based in New Zealand with operations personnel in Paris, Geneva and New York, uses a technology platform that allows clients to streamline business and executive jet catering through a single system.

Through the technology, the company is able to source food and beverage requirements at the request of customers. It has established a network of VIP inflight caterers, hotels, restaurants and private high-end event and banquet caterers as suppliers.

“As an overall market it is very disorganized.

It is very decentralized,” said Pryor. The Private Flight system is designed to assist managers of VIP charters and private aircraft by giving them access to real-time logistics and efficiencies and give them a clear idea how much supplying aircraft large and small with

catering will cost them. In many instances, Pryor said the company’s transparent model and network access has some clients reporting savings up to 30 percent off their overall catering spend.

It also gives them something important to their passengers -- access to premium cuisine from any region in the world. Often, Pryor says, Passengers in the Middle East desire specific brands. He says the Middle East is fortunate in that regard, with a number of high-quality providers in locations such as the UAE and Saudi Arabia, which dominates the region in business jet travel.

However, getting a meal from one of the high-end hotels like the Four Seasons to the airport and on to the tarmac is where the difficulty lies. Protecting the integrity of the food supply chain in a desert region such as the Middle East is a particular challenge, said Pryor “The business of catering is complex, it is challenging and yet it is such a critical element to the passenger experience,” said Pryor.

One of Private Flight’s most recent new customers is UAE-based Empire Aviation group. At May’s European Business Aviation Conference and Exhibition (EBACE) the two companies announced an agreement for Private Flight to overhaul Empire’s catering

management operations for its charter and managed fleet.

Private Flight will make full use of its technological capabilities for the company. Its online system will place orders according to flight time and trip type with an experienced team monitoring each order through to the delivery Management objectives will also be carefully monitored through advanced reporting tools aimed at analyzing key data, which will in turn, provide opportunities for continuous improvement.

“Under this agreement, we will be able to offer a greater degree of personalized onboard service to our clients, using the online Private Flight catering system, which will allow our cabin crew more flexibility to create tailored menus, track customer preferences and ensure rapid response for their catering orders,” said Paras Dhamecha, Executive Director at Empire Aviation Group. “It’s all part of our commitment to delivering exceptional experience for our clients.”

Also, Gama Aviation announced an agreement that it would be using Private Flight to develop and support catering operations for its 80 business aircraft carrying out operations in Europe, the Middle East and the United States.

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AIRPORT REPORT A lounge at Al Bateen’s terminal. ADAC has an exclusive section for VVIPs

Executive privilege Abu Dhabi’s Al Bateen Executive Airport — with the opening of a new FBO — promises to be an executive traveler’s dream, and gategroup has stepped forward with a new high-end catering operation on site By Rick Lundstrom hen the first of the drivers and crew make their way to the Etihad Airways Abu Dhabi Grand Prix in November it will signal not just the start of another exciting race week, but new chapter in executive jet travel in the Middle East.

Like last year, drivers such as Sebastian Vettel, Jenson Button, Fernando Alonzo and other well-heeled spectators will be able to make their way in 15 to 20 minutes from the Yas Marina Circuit, where the race will be held, to running jets at Al Bateen Executive Airport, home of the region’s newest fixed base operation (FBO), DhabiJets. Last year, the airport handled more than 100 aircraft movements during Grand Prix week in Abu Dhabi.

Handling the meal service on site and in the jet cabins will be the newest catering operation by gategroup, and its Executive Gourmet brand. Executive Gourmet has forged relationships with high-end hotels such as La Reserve in Geneva and Michelin-starred restaurant chefs like Philippe Rochat. Through its other companies, such as Harmony and deSter, gategroup sources chinaware, cutlery, crystal and cabin service items.

Abu Dhabi Airports Company (ADAC) and gategroup announced a letter of intent to open a catering facility at Al Bateen Executive Airport in December of last year. At the end of September, ADAC officials traveled to Geneva to conclude the agreement that will mean a 770 square meter unit at the executive airport.

While small, the new unit in Abu Dhabi gives gategroup a high-profile footprint in a fast growing market. In the first six months

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of this year, ADAC reported that Al Bateen saw a 40 percent increase in private jet movements. The airport has five jet operators, with the addition of Rotana Jet and its Gulfstream G450 earlier this year. Development is still underway at the facility. Marios Belidis, Route Development Manager at Al Bateen Executive Airport tells PAX International that a new facility for handling pilots and crew should be opening at the time the travel catering industry gathers in Dubai for the yearly International Travel Catering Association exhibition.

A number of improvements have made Al Bateen an attractive spot for business travel, said Beledis. The airport is certified for 757s and infrastructure improvements have increased hangar space and drastically reduced taxi times. The airport has also added an instrument landing system (ILS), which has streamlined operations. Its location five kilometers from the central business district in Abu Dhabi makes Al Bateen convenient for short trip business travel.

Two partners – Western Group and Sultan International Holdings – form the joint venture with Executive Gourmet.

“The new facility will become the flagship for Executive Gourmet by Gate Gourmet,” said Pierre Guggenheim, Gate Gourmet’s Middle East President. “And set catering and provisioning for any future developments in the region with regard to quality, creativity and service.”

Executive Gourmet was in the process of finalizing the culinary expertise at Al Bateen as PAX International went to press.

“The new facility will be a focal point for gategroup and

NOVEMBER/DECEMBER 2011

all its brands to develop links across the region,” added Guggenheim.

As an FBO operation, DhabiJets plans to make itself a “one stop shop” at the airport’s executive terminal. In addition to catering services through Executive Gourmet, DhabiJets will supply fueling services, ground handling, water, cabin cleaning and hotel and limousine services.

For air crew passing through the region, DhabiJets will be opening its center next to the executive terminal for relaxation, sleeping rooms, showers and rest areas that will be in easy access to new flight planning facilities.

Al Bateen Executive Airport in Abu Dhabi opened as an executive airport at the end of 2008. The former military facility has since grown for business and executive aviation to handle 7,900 commercial aircraft movements in 2010.

ADAC has recently invested US$50 million to bring the 50-year-old airport up to modern standards and has added a VVIP passenger facility in addition to the previously mentioned operational improvements.

Al Bateen Executive Airport in Abu Dhabi is the first exclusively business jet airport in the region

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REGIONAL REPORT

Meals and more

Oman Air and its catering division aim for excellence and managed growth in a region keen for more tourist traffic man Air Catering sees “limited expansion” for the next year said the airline’s General Manager of Catering Aaron Claxton. But with ambitious plans for the Sultanate’s main airport, and double-digit growth by the flag carrier so far this year, such a strategy will not last indefinitely.

And plans are forming as construction continues on a new terminal in Muscat International Airport that will open in the winter of 2014.

Expansion by Oman Air, and increased frequencies by arriving airlines have already seen its catering unit increase meal production by 16 percent during the first half of the year. During that period, Oman Air Catering supplied nearly 2.5 million meals at Muscat, while Oman Air carried 1.845 million passengers — a 24 percent increase in passengers from the previous year, according to the Oman News Agency.

In the immediate future, Oman Air has planned to launch two new destinations from Muscat: Zurich and Moscow. One new aircraft is expected to be delivered to next year, and the carrier is considering the purchase of up to six 787 Dreamliners which could come on stream by 2015.

Oman Air Catering picked up three new airline customers in 2011, Lufthansa German Airlines, Sri Lankan Airlines and IndiGo, the latter a low cost carrier, based in India, that has recently expanded its routes from domestic destinations to Bangkok, Dubai and Muscat.

At the beginning of the year, the caterer also embarked on a number of in-house initiatives, said Claxton.

“Significant focus was made at the early part of 2011 to look (at) ourselves and review what we could do better,” he said. Planners, at that time picked a number of priorities. They have revamped the caterer’s image with a new dedicated web page and business portfolio. Representatives from Oman Air Catering have visited existing and potential clients to introduce the company’s services. Training and development was expanded in Oman and overseas. Finally, Oman Air Catering has begun looking at non-airline related revenue streams,

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By Rick Lundstrom

including embassies, franchise restaurants, schools and clinics. A business development manager was placed in charge of the task of finding new revenue opportunities.

The new business manager was part of an overhaul of the company’s organizational structure and internal policies in 2011. Claxton said the move resulted in “better synergies in defining job specifications, allowed for clarity on career paths, understanding of training needs and the transparency in the manning requirements of the future.”

In the past year, the catering unit has also collaborated with Oman Air’s inflight design and products team to partner with two five-star dining outlets: the Leela Kempinski Hotel in Delhi and the Dusit Thani Hotel in Thailand. Chefs from Oman Air Catering traveled to the two locations and trainers from the two hotels traveled Muscat to work with staff. The experience has given the chefs new skills in preparing authentic Asian cuisine.

“The skills learned will enhance the eating experience onboard for Oman Air and our other customer airlines,” said Claxton. “Furthermore the experience will add knowledge and motivation for our staff.”

SIGNIFICANT FOCUS WAS MADE AT THE EARLY PART OF 2011 TO LOOK (AT) OURSELVES AND REVIEW WHAT WE COULD DO BETTER Aaron Claxton, Oman Air Catering's General Manager of Catering

Oman Air Catering plans to add three high-loaders to its fleet of trucks.

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Chefs from Oman Air Catering worked with two five-star hotels on skills development with an emphasis on Asian cuisines.

Oman Air Catering team obtains instructor status Earlier this year, Oman Air Catering was awarded Levels 1 and 2 status with the Chartered Institute of Environmental Health (CIEH) giving the caterer’s quality assurance team dedicated status to conduct certified training in food safety management.

With the designation, from the United Kingdom’s CIEH, two staff members at Oman Air Catering are certified trainers in food safety management.

“This is an important milestone, as it enables our staff to undergo professional training from approved syllabus and to receive international qualifications,” said Aaron Claxton, General Manager of Catering at Oman Air. “This translates into a better understanding, and hence better operating practices on shop floor.”

Instructors at Oman Air Catering are able to teach at CIEH levels 1, 2 and 3.

Oman Air Catering is also certified to offer the training to external candidates, opening the door to a valuable revenue stream for the department, said Claxton.

The Catering Business Unit at Oman Air has also been awarded certification for Hazardous Analysis at Critical Control Points (HACCP) and Food Safety Management Systems designation ISO 22000.

In the past year, Oman Air Catering has also taken over the operation of the new Oman Air Lounge for first and business class passengers at Muscat International Airport. The new facility has all the accoutrements needed for high-end business travel from private dining options to complimentary spa treatments to limousine service. Oman Air plans to open an additional lounge at Suvarnabhumi Airport in Bangkok that will also be under the direction of a catering team in Muscat.

Growing with tourism Oman Air Catering’s unit in Muscat is 12 years old and averages approximately 15,000 meals per day with a capacity to accommodate

up to 18,000 meals per day. In the year to come, Claxton said the catering unit would be in the market for three new high-loader trucks to cope with existing growth and replace older models.

As the Sultanate continues to promote its tourism, more ambitious plans are in the works. A new catering facility of 35,000 square meters with a capacity of up to 28,000 meals per day is on the drawing boards for late 2013.

“We intend to become a “one-stop-shop,”’ said Claxton. “Producing everything in house with dedicated patisserie, bakery, butcher, chocolatiere along with full laundry and dry cleaning facilities along with our own dry ice plant.”

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SAUDI ARABIAN PROFILE

Best of region

Khalid S. Sheshah, Head of Catering for Saudia Catering’s Dammam unit receives the IATA ICQA Catering Award from A. Joosten Director of Supply Chain Management at KLM Royal Dutch Airlines

Saudia Catering is recognized by IATA for its quality and eyes new business for the year ahead

By Rick Lundstrom

n the past three decades, Saudia Catering has grown in lockstep with the goals and aspirations of the Kingdom’s flag carrier, Saudi Arabian Airlines.

Now as, the Saudia Catering goes through its 30th year in business, the company is also focusing on a new growing segment – the business jet market. The company is also preparing as several airlines plan new service into the Kingdom next year.

In addition to the 30 years milestone, other events occurred over the summer. In June, Khalid S. Sheshah, Head of Catering for the Dammam unit, traveled north to Amsterdam, to accept a catering quality award from the International Air Transport Association (IATA).

For Sheshah, and his staff at the company’s unit in Dammam, the award was particularly gratifying. It was the second year that Dammam had been singled out of a rather large field for the Golden Award, signifying the best catering facility in the region. Dammam (located in the eastern part of the Kingdom, on the Persian Gulf) was picked within the Europe, Middle East and Africa region. The IATA ICQA program includes 11 participating airlines for which 230 catering facilities are audited worldwide.

“The IATA Catering Quality Assurance programme gives recognition to the caterers that have demonstrated best practice in the areas of food

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safety and food processing quality,” said a release from Saudia Catering in June of this year.

Like all the other food providers in the region, Saudia Catering is in a challenging environment. Operating day in and day out in scorching desert heat, maintaining food safety and hygiene requires much more effort than caterers in other parts of the world. Saudia Catering has achieved a number of important certifications in the past 10 years. Among them, is a Quality Management System ISO 9001-2008 designation, along with a Safe Quality Food (SQF) and HACCP certifications. Saudia Catering is also certified ISO 22000:2005 for its Food Safety Management System (FSMS).

Dammam, opened in 1999 at King Fahd International Airport, is the second most recent opening by Saudia Catering. Its most recent catering expansion came 10 years ago Prince Mohammed International Airport in Medina. In between catering unit openings, Saudia Catering, in 1985 took over the Skysales inflight sales operations of Saudi Arabian Airlines. The company’s other catering operations are in Jeddah, Riyadh and Cairo.

It has been four years since the company began its route to full privatization, when a consortium of three companies called Strategic Catering Company, including the Newrest Group, acquired a 49 percent share of Saudia Catering. The Saudia Catering units are an important part the consortium’s Middle Eastern operations.

Saudia Catering’s CEO is Newrest’s Christophe Parent.

According to the Newrest website, Saudia Catering saw a 12.2 percent increase in revenue with a 20 percent increase in net profits in 2010.

Saudi Arabian Airlines represents the biggest share of the catering operation’s sales, said Sheshah. However, in the next year, he said Saudia Catering sees opportunity with additional customers when Turkish Airlines, GMG Bangladesh Airlines begin service into the country while Lufthansa German Airlines resumes Catering uplift from DMM. Saudi Arabia is the second largest private jet service market in the region and Sheshah said he sees “big potential” for growth in the years to come. In addition, he said Saudi Arabian Airlines is in negotiation with both Boeing and Airbus to acquire new aircraft holding the promise of route expansion.

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World Travel Catering & Onboard Services 27-29 March 2012

Hamburg Messe, Germany

The global event for the travel catering and onboard

services industry World Travel Catering and Onboard Services Expo provides a dedicated business environment for those responsible for catering operations and passenger comfort during air, sea and rail travel.

Providing the platform to meet key industry decision makers, to source new products and find innovative solutions.

Contact us now to book your stand: Daniel Kazimierczak Tel: +44 (0) 208 910 7132 Email: daniel.kazimierczak@reedexpo.co.uk Web: www.worldtravelcateringexpo.com Register your interest in visiting: www.worldtravelcateringexpo.com/enquiry

Organised by:

Co-located with:

www.worldtravelcateringexpo.com/pax

The ADDIS International Catering unit in Addis Ababa. At 6,000 square meters it is capable of producing 15,000 meals daily

COMPANY PROFILE

Leading the way

PAX International speaks with Tomas Jämtander, COO of ADDIS International Catering in Ethiopia, about what has transpired since the unit began operations in 2008 By Maryann Simson ordered by Somalia to the East, Kenya to the South, Sudan and South Sudan to the West and the tiny coastal nation of Eritrea to the North is Ethiopia. Though history has not always been kind to the people of Ethiopia, the country remains the only one in all of Africa with unbroken sovereignty. This failure of any outside army to ever conquer Ethiopia, contributes greatly to the enduring sense of pride shared by the people who inhabit it.

The Horn of Africa, like many other parts of the world previously overlooked as travel destinations, has begun to see substantial development of airport infrastructure and a steady increase in daily flights. This progress eventually warranted the creation of ADDIS International Catering in 2006, and the 2008 construction of its sparkling state-of-the-art catering unit, which at 6,000 square meters, is capable of producing 15,000 meals daily.

The ADDIS International flight kitchen is located in Addis Ababa. The city (sometimes spelled Addis Abeba) is not only the capital of Ethiopia, but is also a chartered city, meaning that it is also bears statehood status. As the seat of the Africa Union and home to several UN offices, Addis Ababa is considered by many to be the “political capital of Africa” and as a result, has a strong need for VIP flight catering solutions.

According to Tomas Jämtander, COO of ADDIS International Catering, the ADDIS unit produces meals to suit any kind of menu, from the challenging task of satisfying visiting

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diplomats and royalty, to simplest snack selections and everything in-between. Thanks to the help of some local experts and several internationally known equipment manufacturers, ADDIS has become a center for menu innovation, food quality and safety in the region.

“We are very proud of our unit,” he recently told PAX International. “Under the design and management of African Catering Enterprise (ACE Group) the unit was built and outfitted. We are fortunate enough to work with a range of top line brands of equipment; for example Envac waste management system, Wexiodisk conveyor and trolley washer, Mercedes/Doll high loaders and a variety of other high end brands in kitchen and pastry.”

Much of the commodity sourcing for the unit, particularly export-quality vegetables, is done from the rich supply of year-round agricultural produce that is regionally grown.

Items that cannot be easily procured nearby are typically found in the Middle East and transported to Addis Ababa. The facility runs on Inflair Inflight Catering software, which Jämtander claims is the “heartbeat” of ADDIS International’s process management. Locally recruited personnel have been able to learn the system quickly and utilize it in every business aspect from purchasing through to billing. The software helps staff to accurately forecast demand for resources, increasing operational efficiency.

After just three years of activity, the single ADDIS unit is already catering the vast majority of airlines operating in Ethiopia (KLM, Emirates and Saudi Arabian Airlines to name

NOVEMBER/DECEMBER 2011

Setting an example of best practice in hygiene and safety in the African market segment and around the globe is animportant goal of the experienced ADDIS management team

a few) and talks with other carriers as well as plans for continued growth, are in full swing.

The facility has ample capacity for new airline customers many of whom may be looking for a Halal-certification that ADDIS earned in February of this year. The company also launched an aircraft cleaning service at the beginning of 2010 with U.K.-based training support. This cleaning service is now in use by several carriers including launch customer Saudi Arabian Airlines and Emirates, which signed on for the program in July of the same year.

Setting an example of best practice in hygiene and safety in the African market segment and around the globe is another important goal of the experienced ADDIS management team. With a fully equipped food lab on-premise, the caterer is able to assure each customer that it adheres to regulations and standards put forth by them, as well as the International Air Transport Association and other international regulatory bodies. Neighboring companies may also request a hygiene audit from ADDIS’ team of Swedish-trained quality experts, who can deliver internationally accepted audit results and suggest an appropriate HACCP program.

“We have a number of near term objectives, which include further expansion of our core business: airline catering and aircraft cleaning” said Jämtander. “Furthermore, we aim to strengthen and promote training initiatives of local management and staff and build on the long Ethiopian tradition and history of hospitality coupled with the modern demands of the industry.”

what’s on your menu?

You’re passionate about what you do and accept nothing but the best for your menu. At Clearwater we share your demand for the finest quality, sustainable seafood. We also understand the importance of food safety and stringent quality control.

Globally recognized certifications such as Marine Stewardship Council (MSC) for sustainability and British Retail Consortium (BRC) for food safety demonstrate our harvesting and processing practices meet the highest possible standards.

canadian cold water shrimp

Remarkable Flavour. Responsible Choice.

Clearwater offers a full range of BRC and MSC certified products. Ask us how we can help you introduce these fine products to your menu. argentine scallops

canadian sea scallops

These products come from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery. www.msc.org MML-C-1327

eastern canadian offshore lobster

Contact us: Canadian Sales Office (905) 858-9514 | cdnsales@clearwater.ca

US Sales Office European Sales Office (703) 669-6119 | ussales@clearwater.ca +44 1753 858 188 | eusales@clearwater.ca

or visit www.clearwater.ca for more information

LUXURY REPORT

Roughly 50 percent of the products that Orvec sells into the airline market go to first or business class cabins

Lavished in Luxury PAX International’s Maryann Simson recently spoke to a number of the leading purveyors of front cabin products about quality, collaboration and trends in the world of luxury travel By Maryann Simson

verybody likes to feel special, but some folks are willing to pay a premium for the distinction. Airlines the world over are continually making efforts to provide these well-heeled individuals, who will spend a little extra to travel in first and business class, with an inflight experience they will not soon forgot.

A memorable journey is made up of many different parts.

Good food, professional service and the finest in bespoke comfort products must be combined to create an unforgettable voyage and a repeat premium cabin customer.

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Price and performance ith over 120 airline customers worldwide, Orvec is a market leader of inflight passenger comfort products. The UK headquartered manufacturer and supplier offers a complete range of inflight passenger comfort products from disposable and rotable headrest and pillow covers to sleepsuits, pillows, duvets, blankets, table linens, amenity kits, airsickness bags, hot and cold towels and much more.

"We have two 100% wholly owned factories, one in the UK and one in China," explains Kevin Stamp, Orvec’s Managing Director " and “work with our design and textile team to continually innovate and develop higher end products for business and first class cabins."

Approximately 50% of the products that Orvec sells into the airline market go to first or business class cabins. Over the years, Orvec has seen a great increase in demand for its higher-end outputs and the trend continues. “Many airlines”, Stamp says, “are trying to create for their passengers the feeling of being in a high-end hotel”.

Although cost is always a factor, they wish to avoid giving a "cheap and cheerful" impression by introducing subtle fabrics such as bleached white cotton jacquards for linens, crisp bleached white high thread count Egyptian cotton for pillow and duvet covers, heavy weight brushed woven Modacrylic of plush fleece for blankets and metallic embroideries and textured weaves.

"We find that airline interior trends track those of the hotel and home textile industries so the Sleep Event Europe is good for us in Islington, London. They have colour forecasting which is useful to our design team when creating mood boards and product development," says Stamp, adding that market research also includes trade publications and exhibitions, while fabric trends are often spotted at the annual Heimtexil exhibition in Frankfurt. "We try to use performance textiles, like out Polyester Peachskin, which look and feel luxurious but perform well in the laundry."

British Airways, Icelandair, Air Berlin, Finnair, Air Lingus and BMI are all currently flying with Orvec's comfort products in their front cabins. Indeed for Icelandair, the company has developed a range of embroidered cabin products including headrest and pillow covers made from high quality, fine twill weave Apollo Alpha fabric in crisp, bright white, with varied cultural sayings embroidered in silver

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Delta’s new premium class meal service

The gift of

refinement “DRAWING INSPIRATION FROM RETAIL AND FINE DINING EXPERIENCES, THE SERVICE IS A RADICAL DEPARTURE FROM THE TRADITIONAL OFFERING OF MANY US CARRIERS AND WE BELIEVE IT SETS A NEW BENCHMARK.” David Young, Managing Director, Watermark Products

Setting new benchmarks

“W

e are very proud of a recent contract win in designing and producing the wonderful new meal service offering for Delta’s premium cabins,” reveals David Young, Managing Director of Watermark Products, one of three individual companies that make up Journey Group plc, a provider of in-flight products, catering and cabin management services to the airline and travel industry.

“Drawing inspiration from retail and fine dining experiences, the service is a radical departure from the traditional offering of many U.S. carriers and we believe it sets a new benchmark for the (North American) region.”

More than 60 percent of Watermark’s business is in the development of amenity kits, meal service items and textiles for the premium cabins of wellknown international carriers such as British Airways, Virgin Atlantic, Singapore Arilines, Qantas, Air New Zealand and, of course, Delta in the United States. The company competes for these big contracts in crowded field, so in addition to providing quality merchandise and reasonable prices, staying on top of trends is paramount.

“We look in many different directions for trends. Fashion and retail are key influencers. We are also subscribers to international trend and design forecasting services and our own global office network allows us to tap into trends from around the world,” says Young, adding that not every new leaning is a direction to be followed. “I think you certainly need to be aware of faddish trends, particularly those involving colors, as you run the risk that by the time the product has been introduced the trend has already passed.”

Young does see a few interesting trends on the horizon that look to have some staying power, including an inclination for carriers to use onboard products to evoke illustrious histories, reminding passengers of a time when traveling by air was glamorous. Another is the development of corporate signature scents, is as popular in the hotel industry.

Passengers traveling in first and business class are often frequent fliers and this can present a challenge to airlines. Though many carriers would like to introduce new and exciting products for each journey, the reality is that it is too difficult to completely change a fleet’s onboard offering more than once every several years.

“The option is to rotate designs and components through a contract period,” says Young. “Through its sister company MNH Sustainable Cabin Services, the (Watermark) team works with an airline to collect unused or part-used kits to refurbish them and introduce them back into the supply chain.”

irst class passengers onboard China Airlines, Thai Airways and Air India will all find themselves lost in luxury with products from FORMIA. Unlike many other suppliers of airline amenities, FORMIA, based in Hong Kong, has forged a unique product expertise in working with luxury hotels. This proficiency in hospitality and luxury brands is embedded in the company’s culture, nowadays focused exclusively on the airline market after having divested from the hotel business.

“Expertise in understanding the customer positioning and expectation, connecting with suitable brands or developing tailor made amenity lines to enhance the traveler/guest experience is a process we also apply to airlines,” reveals Roland Grohmann, Managing Director at FORMIA. “We put the traveler at the centre of our work, and our task is to find the right elements to create value and a memorable experience.”

More that half of the goods that FORMIA develops for the airline industry can be found in first and business class cabins. The company, however, also creates value added propositions for economy class passengers to indulge as well.

“In first class, as the amenity kit becomes more frequently a gift that the passenger is inclined to keep throughout their journey and perhaps even take home – a seductive color, fine material and quality contents, all endorsed by a renowned brand are becoming more important than ever before,” said Yves Alavo, Executive Director at FORMIA. “To better meet our customers’ expectations, we carefully select materials ourselves from the same companies where high-profile bag retail brands are also sourcing them,” says Alavo, adding that for tailor made cosmetics FORMIA applies the same scrutiny using its cosmetics manufacturing expertise with high-end brands.

FORMIA’s team is often traveling, Alavo says, scouring the globe for new trends. Today, the company works with a large portfolio of luxury and lifestyle retail brands, which provides insights into the bearings of the consumer markets. Furthermore, he reveals, FORMIA organizes a yearly trend-watching forum in collaboration with professional trend-watchers; its third edition is scheduled for March 2012.

Recently, FORMIA won two contracts to supply “one of the world’s best airlines” with a new set of amenity kits in cooperation with some of the “world’s most reputable luxury brands.” Further details on the launch, scheduled for 2012, are still under wraps.

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First class amenities designed by Formia in cooperation with Hermes Paris for first class onboard Air India

LUXURY REPORT

Etihad originally introduced blankets from Malton Inflight as a disposable product.

Eventually the airline began to launder and reuse the blanket, thanks its durability

Quality prevails

“W

e are very pleased to be assisting some of the world’s biggest and most prestigious airlines with their requirements,” says Alex Oakley, Sales Executive at Malton Inflight. “More recently, we have been working with BMI, Delta, Etihad Airways, Singapore Airlines and SilkAir.” According to Oakley, none of these distinguished airline partners have ever sought to cut corners when it comes to delighting their valued premium passengers. Their intent, he explains, is to consistently provide passengers with the experiences they expect and deserve when flying in first or business class. He adds that if a choice must be made in favor of “NATURALLY, EVERY quality or cost, quality will always prevail.

CARRIER WE DEAL His job and the overall aim of Malton Inflight, WITH, REGARDLESS OF is to offer a unique combination of the two.

“A lot of the trend progression that we see REGION, LIKES TO SET is driven by the clients themselves,” Oakley A STANDARD OF AS reveals. “They have an idea for a new products or item and we love to meet with them HIGH AS POSSIBLE.” Alex Oakley, Sales Executive, to share ideas and try to help them realize their Malton Inflight vision. We also get pretty excited when we develop a new product that we cannot wait to show the airlines. We combine the airline ideas, our concepts and tips from friends in the retail industry to stay abreast of recent developments.”

A great deal of healthy competition is exists between airlines, Oakley says, and this pushes each one to constantly evaluate and innovate its inflight offering. It may come as no surprise, that he feels the opulent airlines of the Middle East are among the most eager to present cutting edge design and unsurpassed quality.

“Naturally, every carrier we deal with, regardless of region, likes to set a standard of as high as possible,” he says. “Certainly our Middle Eastern clients are some of the most innovative we have come across.”

Etihad and Royal Jet, a leading private jet operator in the booming Middle Eastern aviation sector, are both currently flying with bespoke Malton Inflight comfort products onboard.

Saudi Arabian Airlines introduces ‘Fusion Design’ service from Helios rom an aesthetic perspective, Fusion Design by Helios MPPD BV merges East with West and crosses the boundaries of food culture with elegant straight lines in an amalgam of chinaware, glassware and textured rotable and disposable elements.

Saudi Arabian Airlines launched the service - characterized by a highly modular design that facilitates a multitude of service offerings - on all domestic routes on June 6. Implementation on international routes began in early July and is ongoing by sector.

“The products launched are a direct translation of the vision of the airline in bringing together the hospitality and food diversity of the Arabian Peninsula with an elegant stateof-the-art design and service concept,” said Laith Biltaji, Helios’ Regional Sales Director, Middle East and North Africa. “This modern, upscale and sleek design is now used by top restaurant and hotel establishments around the world.”

Futhermore, “This service will make the passenger feel appreciated, because the passenger can be served at his or her convenience.”

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Practice

makes perfect n last year’s luxury report, PAX International readers were introduced to a special sleep set developed by WESSCO International in cooperation with famed crystal producer Swarovski..

The suit was part of a ‘Black Label’ collection that the California-based amenities specialist developed to present to its most illustrious airline partners. In 2010 when the collection launched, a WESSCO representative said “the Black Label Collection represents the level of detail and luxury that we are able to provide the world’s airlines.

This sleep suit is meant to appeal to female global travelers in first class cabins. The crystal buttons along with the lace trim and gently tapered lines of the garment reflect our expertise in this product category.”

Since last fall, Etihad has begun to offer the exclusive sleep suit to its female first class passengers and WESSCO says that it has received a number of rave reviews from passengers and even won awards.

According to Petros Sakkis, Vice President of International Operations for WESSCO International, his company has a competitive edge over its competitors in the inflight comfort sector thanks to its many years of experience helping to pamper travelers on cruises and in hotels, in addition to its extensive work with airlines.

“Our work with luxury and 5-star hotel accounts, such as the Four Seasons Hotels & Resorts, Ritz Carlton and Fairmont Hotels worldwide has important crossover implications for our airline customers,” he explains. “Our brand partners value our hotel experience because we can drive increased awareness through multiple distribution channels in key regions. Also with respect to design, our experience in other areas of travel helps us look beyond any particular airline product and put it in the context of the passenger’s entire travel experience.”

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This sleep suit is meant to appeal to female global travelers in first class cabins

Trends in the rough

Of particular extravagance are the Payot Paris co-branded first class amenity kits for men and women that Buzz recently began supplying for Australia’s flagship carrier Qantas

ustralian creative product agency Buzz is undoubtedly on top of many trends. The last several trade show appearances from the fun and funky firm have caused a stir thanks to a unique ‘pop up’ style booth, inspired by the global trend of pop-up stores, otherwise known as flash retailing.

Though perhaps best known for innovative stands and range of quirky and original products for kids, Buzz also has a sophisticated side. Leonard Hammersfeld, Managing Director for the company, was all too eager to tell us about some agency’s recent and ongoing projects for the refined traveler who sits in the front of the aircraft.

“At Buzz, our heritage is in fashion and lifestyle categories,” he tells PAX International. “This gave us a great base to understand how brands work and what we can do to enhance them through product. We need to keep at the forefront of global trends so we attend international and local fairs, scour stores, hit the streets, flick through books and magazines, search blogs and out favorite websites. We crave innovation and design and we know what’s going to be big before it happens. Our constant research, investment in quality and exploration of new materials and processes ensures that our clients have access to the best the world has to offer.”

In spite of what seems like an all-out race to define and adapt the next hot trend in to the aircraft cabin, there is still something to be said for timeless distinction. This is evidenced in the longevity of certain inflight comfort items, designed to stand the test of time. “The Qantas business sleep suits designed by Autralian fashion designer Peter Morrissey have been onboard for a number of years,” says Hammersfeld. “The 100 percent grey cotton marle fabric is retail quality. It highlights the iconic Qantas kangaroo as a screen print and is featured in Qantas promotions.

Buzz currently supplies a range of products to 15 airlines globally. Of particular extravagance are the Payot Paris co-branded first class amenity kits for men and women that Buzz recently began supplying for Qantas. The kits are comprised of high-end toiletries, skin care products, hair bush, comb and eye masks and come in an elegant clutch style bag for ladies or a fold-out travel bag for men.

When developing new products for the aircraft cabin, the folks at Malton Inflight work on an ethos that any product supplied should be worthy of use in first class, even if that is not its intended purpose. The U.K. – based company, with offices in Shanghai, believes that there is “no substitute for quality,” and this motto has gone a long way towards helping the company win big contracts with a number of major carriers.

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LUXURY REPORT

The

taste of gratitude

By Maryann Simson

How steak, lobster and bite-size delights contribute to the ultimate feast at 30,000 feet

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ealtime in the first or business class cabin presents competitive carriers a valued opportunity to impress discerning front cabin customers who expect nothing less than perfection. A thick and juicy steak cooked to perfection, a fresh Canadian lobster tail or an attractively presented amuse bouché can erase the stress of a rough day of travel.

Turf There are dozens of different beef cuts that can be called steak and droves of companies that claim to be purveyors of the finest examples. However, if reputation means anything, then Certified Angus Beef could certainly be called one of the top beef brands in the business.

“On a recent flight, I was served a salad with bland chicken breast. A sirloin peach salad or teriyaki steak salad would have been more appetizing,” says Maggie O’Quinn, executive account manager for the Certified Angus Beef brand in the Caribbean, South Florida and Latin America. She goes on to explain why

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Certified Angus Beef is so full of the flavor and quality that is demanded for service in premium cabins. “Research proves that the number one factor for determining beef quality is taste. Beef marbling is key to great taste.”

The term ‘marbling’ refers to the tiny white flecks of fat that can be seen in an uncooked cut of beef. These flecks do not translate into a fatty or chewy steak, but rather melt away during the cooking process to create juices that help prevent over cooking. Certified Angus Beef requires that any product bearing its name has an abundance of marbling and comes from a cow that is a leader in its own right.

“Only one in four Angus cattle meets our high standards,” O’Quinn explains. “We work with America’s ranch families to select Angus genetics that ensure beef quality and add to the consistency of our product. These family farmers are committed to raising superior quality beef while preserving natural resources, a way of life that has been handed down through generations. Plus, each animal is evaluated by USDA graders, an impartial third party, for our standards.”

NOVEMBER/DECEMBER 2011

The international distributor network for Certified Angus Beef has had contacts in the travel sector for more than a dozen years.

Currently, Alaska Airlines, as a licensed account, offers Certified Angus Beef burgers by name on flights more than three hours.

Other premium airlines and cruise lines regularly purchase the product but are not authorized to use the trademarked name. The brand, unlike many other purveyors of meats, has the ability to export product, albeit frozen, to international destinations.

“We work with our distributors to ensure our product integrity is maintained through proper aging, freezing, thawing and temperature controls through each ’stop‘ of our product’s journey from gate to plate,” O’Quinn assures. “Every country has its own intricacies that you need to know about. The most important thing is gaining the confidence of the people you’re selling to and getting to know their customers.”

Surf Advantageously based in Nova Scotia on Canada’s East Coast, Clearwater Seafoods is another supplier of high-end center-plate items to the global travel industry with its many products being served daily on cruise lines and in aircraft cabins the world over. Like Certified Angus Beef, Clearwater dedicates much time and energy to seeking high quality product and sustainability of the resource it harvests.

As the largest vertically integrated shellfish company in North America, Clearwater harvests and distributes million of pounds of full-meated, fresh live and raw frozen processed lobster annually. The company’s stress management strategies ensure their lobsters maintain the perfection of a fresh caught, Canadian lobster. The company has pioneered the development of a modern storage facility known as the Dryland Pound designed to reproduce the lobster’s natural environment.

The company has also spearheaded a unique initiative to brand live lobster. “All lobsters are not created equal, and consumers often don’t know what they are getting until they crack the shell,” says Ian Smith Clearwater’s CEO. “Canadian hard shell lobster is among the finest in the world. But, at Clearwater our passion for wild, premium, sustainable seafood means that we must go the extra mile to ensure our customers know that they are buying the very best.”

For Clearwater lobster the solution is a plastic sleeve that slides over one of the lobster’s banded claws. This method allows the company to communicate their brand promise directly to the chef and consumers. The first market to see this branding effort was China, during Chinese New Year in February. Roll out of this branding effort to broader Asia and Clearwater global markets is planned for 2012.

Bite-size joy Achenbach Delikatessen Manufaktur, German supplier of convenience, fine finger foods and creative bite-size cuisine, understands that presentation and physical appearance of food is equally as important as the taste.

“Presentation is very important for any food product. Before the tongue can savor the taste of food, the eye should be pleased with an attractive appearance. This is part of the pleasure of any food. Good food tastes even better, when it is presented appealingly,” says Katrin Moos-Achenbach, Export Director for Achenbach Delikatessen Manufaktur.

Achenbach’s wide range of amuse bouché, appetizers and other bite size foods are available for all classes of passengers, and the company produces a large number of specialty items according to its customer’s wishes or recipes. This customization is more popular for business and first class, but also available for economy.

“For us, all products are very important and can be “gourmet.”

The question is how you prepare them. If you use high quality raw materials combined with a good manufacturing process and the right quantity of corresponding spices, the result will be “gourmet.” Using quality ingredients will help to make a quality product. It’s as simple as that,” says Moos-Achenbach. She goes on to explain that flavor preferences vary from continent to continent and religious characteristics have to be considered in some areas such as the Middle East.

For anyone, the overall encounter of a meal from start to finish and the many factors involved either make or break their experience of it.

From the appetizer, to the main course, to the dessert and also the manner in which the meal is presented will all play a part in how a passenger remembers the entire journey.

“The appetizer as the first course of a menu will create great customer satisfaction and a positive attitude when presentation and taste are being enjoyed. Even more important is a great dessert as the last impression of a menu. The entire menu will be remembered by the passenger when this last impression is positive, when attractive presentation, sweetness and fruity tastes of the dessert are in perfect harmony.”

Brand benefit Kerrygold Pure Irish Butter portions

Kerrygold is synonymous with excellent product quality. The mild Irish climate enables the cows to graze on open meadows and enjoy the best possible feed – namely fresh, rich meadow grass.

This results in an excellent quality milk, and contributes to the unique pack for economy class inflight catering.

UÊÊLÕÌÌiÀÊ« ÀÌ ÃÊ vviÀi`Ê Êv Ê>ÃÊÜi Ê>ÃÊ in minidishes UÊÊ `i> Ê« ÀÌ Ê«>V Êv ÀÊiV ÞÊV >ÃÃ inflight catering UÊiÝ>VÌÊV ÃÌÊ> `Ê« ÀÌ ÊV ÌÀ UÊ>ÃÃÕÀi`Êv `ÊÃ>viÌÞ

Take advantage of the brand potential!

For further information contact: Tel.: 0049 2841 88 80 320 aritterskamp@idb-deutschland.de www.kerrygold-catering.com

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SWEETS & CONFECTIONARY REPORT

Sweet tooth The popularity of all things sweet keeps confectionery suppliers on the lookout for new and delicious delicacies ollowing a meal with a delectable treat pleases just about anyone. But behind the glistening package and scrumptious surprise within are strategies and challenges driven by outside forces and the continued demand for the hottest new trend. Chocolate, sweets and confectionary companies who supply the aviation industry devote a significant amount of time to developing, creating and updating products, packaging and presentation that can withstand and in other cases, ride the ever-changing trends.

For Mars International Travel Retail (ITR), offering an eye-catching package makes all the difference when it comes to developing a fad-proof product “From extensive market research we learned that clear signposting with only a few ‘beacon’ brands is the best way to attract new buyers to the category. We also learned that brand color is one of the strongest drivers of impulse,” Jack Tabbers, General Manager of Mars ITR was recently quoted as saying.

Establishing his first roots in the confectionery industry in 1911, Frank C. Mars began making candies in his Tacoma, Washington kitchen. In the 1920’s, his son Forrest E. Mars joined the family business and together they launched the Milky Way bar.

Throughout the following years, generations of Mars family members hopped on the

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By Chantelle Boyal

bandwagon and began geographical expansion and diversification of the Mars confectionery business.

Most recently, the Mars team developed a new visual identity for its popular M&M’s brand, designed to showcase the product’s fun spirit and also maximize conversion within the travel retail channel. The new look was shown in September at the Tax Free World Association exhibition in Cannes, France.

Mars ITR sees confectionery as the strongest category for impulse purchases in travel retail, and the company finds that although only 16 percent of all travelers purchase chocolate, 90 percent say they love it.

“The new look sees the characters brought to life in a variety of entertaining and unique executions featuring the new eye-catching yellow theme and these components will be activated at critical points along the consumer journey. I guess you could call it our ‘go home happy’ strategy,” Tabbers says.

The new identity is part of a continued commitment from Mars ITR to drive category growth, which Tabbers emphasizes is an under-exploited opportunity for the whole industry, “Retailing is entering a new era.

The pace of development of new technology, particularly in mobile communication, makes global trends more conveniently available and so retailers and brands need to work closely together to engage shoppers, provide

The popular M&M’s confectionery brand by Mars gets an eye-catching new look emphasized by bright yellow shades with a focus on the fun and lovable personalities of the well-known characters

amazing experiences and, by doing that, drive conversion.”

Irish chocolate maker Lily O’Brien’s sees room for business growth among many Middle Eastern and Asian airlines. Founder and Managing Director, Mary Ann O’Brien, tells PAX International about plans to merge into those markets: “Middle Eastern and Asian markets is our target for growth, as we have been supplying European and American

Global Inflight Products (GIP) knows that presentation and first impression are paramount. When offering a sweet treat to a passenger/traveler, the way in which it is presented to them plays a part in the overall experience and enjoyment as the confection itself. Providing porcelain sets to airlines worldwide, it introduced its Fine Meti China – a very lightweight porcelain that is a balance between Bone China and fine porcelain.

Offering several porcelain lines, the company selected different, small tasting, snack and dessert dishes that are ideal for airline use. With presentation, product image and quality in mind, GIP believes it is essential to enhance an airline’s gourmet first class menu by serving dessert on a beautiful, yet simple, canvas.

“Because of the various shapes and sizes of our porcelain dishes, they are perfect for serving any dessert, sweet or confectionery giving them a simple, elegant and modern presentation at the same time,” says Lisa W. Benzaoui, CEO of GIP. Available in white, the porcelain material is durable and chip resistant. “We can create various designs, from very organic lines, to square ones, to modern curves. We are honored to have many international airlines among our porcelain customers for many years, as this is a key products for GIP.” Global Inflight Products (GIP) focuses on presentation with its snack and dessert dishes made from Fine Meti China – a lightweight porcelain that is a balance between Bone China and fine porcelain

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airlines for over a decade now. We have recently been listed in Dubai Duty Free and Spinneys (a high-end supermarket chain in the Middle East), which marks our first step into the Middle East. It’s something we’re hugely excited about in these challenging times.” says O’Brien.

Lily O’Brien’s has been working in the airline industry since 1995, having only been in business for just three years prior. Mary Ann O’Brien says that the company first approached Aer Lingus with a single and two chocolate box options, which were a success. After supplying to Aer Lingus for a number of months the company approached British Airways, which resulted in further success, growth and expansion. “We work both directly with airlines and also through distributors, depending on the market and airline preferences. Both routes work very well,” O’Brien says.

Mainly supplying chocolate and desserts for complimentary onboard consumption, approximately 35 to 40 percent of Lily O’Brien’s chocolates are designed for the gift and personal consumption market. Supplying food items to airlines not only brings about challenges in the flavor category but also in size, weight and presentation. Suppliers have to be very conscious of space restrictions on airlines when developing new products, which O’Brien says is the first lesson they learned many years ago. In addition, creating tasty new products that will not only catch on and gain attention but will also fit within airlines’ food product checklists presents many obstacles as well.

“We have to be very creative with recipe formulations for the airline environment. For example, many of our airline customers have strict policies on whether alcohol can be incorporated into recipes, and this has in turn informed our recipe development for retail.

It would be very rare that you’d find a liqueur based chocolate in any of our assorted collections,” says O’Brien, “Generally airlines try to provide food items which will appeal to a broad audience, overcoming the challenges created by cultural or demographic differences.”

In May, Lily O’Brien’s began manufacturing its first gourmet desserts range exclusively developed for the airline industry. Since then, its Passionfruit Posset was awarded a Gold Great Taste Award from the Guild of Fine Food. The Lily O’Brien’s brand is available in retail channels throughout Ireland, the UK and many European markets. Its branded chocolates are also available in select retail outlets in the U.S., Canada, Australia and New Zealand.

Recently, the company introduced a new brand into both retail and airline markets

called “Uglies”, which is a fun and funky new sub-brand for Lily O’Brien’s.

“While consumer tastes and preferences differ in every market, generally there is a universal appreciation for sweet treats, especially high quality chocolates and delicious desserts, which makes our products ideal for airline passengers,” says O’Brien.

A common goal among many chocolate and dessert suppliers is business expansion into the Middle East and Asia -- areas that are no strangers to luxurious gourmet food and dessert products of the finest quality. For newcomer Souiss, supplier of premium nuts and chocolate dates, the Middle East is an important starting point for its expansion into the airline markets. By the end of this year, the company will be present in seven countries around the Gulf Cooperation Council (GCC): Dubai, Abu Dhabi, Sharjah, Oman, Kuwait, Bahrain and Qatar. By the end of the year, this new company is scheduled to have its first brand of confectionery on the shelves of duty free shops across the GCC region. It also plans to approach Emirates and Qatar Airways within the coming months. Its first product launched is a combination of the date fruit covered with luxurious Swiss chocolate containing a variety of fillings. Souiss will be presenting new product lines of nuts, set for introduction this November, and its Swiss chocolate covered dates will be introduced into Africa in the first quarter of 2012.

For Albert Uster Imports (AUI), keeping up with the demands of the air, cruise and rail industries is top priority; and one way in which they continue to remain competitive is by offering customization, a trend the company has noticed is becoming more in-demand in the food service industry.

“Recently, AUI has worked with Läderach Chocolatier Suisse to create delicious Swiss pralines that can be personalized with a design, photograph, text or logo. Additionally, we have a solid track record of partnering with our customers to manufacture exactly the confection they desire or need,” says Albert D. Uster, Director of International Business at AUI. Läderach Chocolatier Suisse, founded in 1962, is the partner of AUI specializing in pastry confections Swiss chocolate. Its products are exclusively imported into the United States by AUI and distributed worldwide, including into the Middle East, by premium importers.

“We also offer boxes that can be personalized. These new items are perfect for amenity items and VIP guests. Additionally, we have met our customer’s demands by creating a new

Lily O’Briens recently introduced its new brand “Uglies”, a fun and funky new chocolatey treat, into retail and airline markets

collections of pralines which blend the finest Swiss ingredients with classic American flavor combinations, including caramel and chocolate, peanut butter and chocolate, and the timeless cherry cordial. These new collections will launch in late October and are perfect for the holiday season.,” says Uster.

Currently serving the food service industry in a wholesale capacity, AUI says the most room for growth is in the cruise and in-flight catering markets, specifically in the Asian market where it’s taken note of a strong demand for inflight confections

Albert Uster Imports (AUI) works closely with Läderach Chocolatier Suisse to provide pastry confections and chocolate creations, many offered with pralines and other nuts

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INFLIGHT DUTY FREE

Airborne offerings

PAX International looks at the increasingly complex task of managing physical inventory sales onboard and how a well-run program can benefit everyone involved By Maryann Simson

F

or many airline passengers around the world, growing airports with better restaurants and tightened security measures have severely diminished the ample period of time they once had to peruse terminal duty free shops after check-in. At the same time, airlines have had to fight on the battlefields of economic uncertainty and tough competition. These carriers are now seeking ways to regain that lost revenue through the sale of everything from food to leg-room and even tickets to attractions, plus of course, duty free.

Today many airlines are beginning to see their inflight duty free programs in a whole new light. They are starting to view this activity as a way to increase revenue while simultaneously increasing their passengers’ satisfaction level. But in doing so, many have learned that bringing in an experienced expert to manage the process is often the best way go.

Outsource to improve Bernard Klepach is the President and CEO of DFASS Distribution, a long time player in retail options for travelers and travel-related audiences. DFASS Group was established in 1987 and first gained the inflight retail management business of AeroPeru. Today, the Group is the world’s largest inflight concessionaire.

“We have 27 full in-flight duty free concessions,” he tells PAX International. “Including a number of the world’s mega carriers such

as American Airlines, Continental Airlines, Delta/Northwest, Air Canada and Singapore Airlines. We have supply agreements with other carriers across the world and powerful partnerships with the world’s major liquor suppliers and fragrances.”

Since those early days of operation, Klepach says that much has changed. Progress has been made introducing gifts, fragrances and skincare to the original selections of liquor and tobacco. Economic growth in regions such as Asia (and in particular, China) have spurred a new generation of consumer with a strong desire to purchase western merchandise at attractive prices. These Asian and even Middle Eastern consumers have largely contributed to the notable uptick in demand for designer skin care and regional and international fragrances.

Airlines are truly beginning to recognize that in order to focus on their core business of selling tickets and operating flights, outsourcing of duty free management is fundamental, even spilling over into the administration of food and beverage sales onboard.

“We will continue to see airlines making the same choice with their buy-on-board programs as they focus on their core activity. As the world leader in hand-held technology, we are the only viable option to service airlines needs efficiently and effectively having pioneered the ability to process sales in-flight, capture data and manage programs,” Klepach says.

In order to facilitate optimal sales results, Klepach says DFASS employs specialized crew trainers who have experience with the inflight environment.

This team implements incentive programs for both flight attendants and consumers on an ongoing basis. “Passengers are

Tobacco remains one of the most desirable products for globally for passengers purchasing tax free items.

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always happy if they can find that last-minute gift they forgot to buy,” he says. “They also enjoy the clear savings they make onboard, over local domestic pricing.”

Motivation and markets Motivating airline crews to actively sell onboard duty free is a strong center of focus for Airshop Solutions, a group of combined inflight management, duty-free and buy-onboard specialists that was acquired by Newrest Group in 2008. Now fully integrated, Airshop Solutions is responsible for roughly €60 million of the estimated € 600 million in turnover that Newrest reports annually.

“We see that airlines are willing to invest more on crew training as well as on crew motivation,” explains Federico Alvarez, Commercial Director, Duty Free and Buy on Board for Airshop Solutions. “For example, we notice that commission levels being passed on to the cabin crew are taking more weight in the pay check than before. Airlines also realize that managing an onboard duty free program is not an easy activity. Despite its ‘glamour,’ you need to take considerable risks, invest and manage a large number of product references, high value stocks and suppliers.”

The majority of available space onboard is still allocated to catering, leaving little room to store a full duty free collection, particularly if the airline wishes to feature bulky products, such as a range of spirits or liqueurs.

Alvarez says he thinks that airlines now recognize the importance of a strong duty free offering and are slowly beginning to make more room for the brand name items that passengers are looking for. Another key limitation, he adds, is that passengers cannot really touch or test products onboard. The result is that passengers are less likely to purchase brands and products that they are not already familiar with on some level.

Passenger spending is particularly brand-driven in the Middle East, says Alvarez, where consumers are used to getting the “wow” factor. “These passengers are really looking for the latest innovations in perfumes and cosmetics travel retail exclusives like make up pallets and miniature collection such as “Les Parfums de Dior”, which is one of our best sellers.”

Airshop Solutions has agreements with a total of 19 airlines and cruise partners, which include Air Mediterranée, Aigle-Azur, Corsairfly, Air Europa, Arkefly, Jetairfly, Luxair and Saudi Arabian Airlines among others. Most recently, Airshop Solutions was challenged with the task of setting up a successful inflight duty-free onboard boutique for Senegal Airlines, which it created from the ground up and implemented in just five weeks.

As a group that also has interests in airport dining, aircraft and industrial catering, Newrest has historically looked for opportunities in regions that allows for the execution of all of its areas of business. It has developed a unique niche for itself in developing markets where tourist and business travel are on the rise.

Middle Eastern consumers have largely contributed to the notable uptick in demand for designer skin care and regional and international fragrances.

Set for launch Listed on the Johannesburg Stock Exchange since 1997 and operating businesses ranging from travel management to souvenir shops and foreign exchange bureaus is Tourvest, a proudly South African company with a global presence spanning East and West Africa, Europe, the UK, and the Caribbean.

The travel retail division of Tourvest is a major player in the inflight duty free market with 13 international airlines like South African Airways, Vueling, Kenya Airways, and Virgin Atlantic filling out its portfolio.

Most recently, Tourvest Duty

Free won a highly coveted contract to manage the inflight retail concession program for British Airways’ fleet of 229 aircraft for both short and long haul destinations. In a recent interview with Gulf-Africa Duty Free (PAX International’s sister publication) Selwyn Grimsby, CEO of Tourvest Duty Free discussed the long tender process, the eventual winning of the contract and the current status of the project’s development.

“It followed a lengthy RFP process,” said Grimsby of the new arrangement. “BA went to great lengths to validate that we were the right partners to appoint. By the time we launch it will have been two years from the start of the request for information, so needless to say it was a very detailed process.”

The new BA program is set to roll out on November 1. According to Grimsby, the preparation that is currently going on for this launch is very involved. As of early August, when the interview was conducted, he said that

his firm was well on track with the pre-launch phase and had already finalized the first product range that passengers will see onboard.

He added that an account management team of eight people was being formed along with a support infrastructure consisting of 14 roles dedicated specifically to the BA account.

As with each of its airline customers, Tourvest Duty Free has collaborated extensively on product offering decisions, entertaining the airline’s unique requirements, while employing years of experience in travel retail to arrive at a product mix that will maximize revenue for mutual benefit.

“We’re also currently taking over the warehousing facility that BA has been using and implementing our proprietary process and systems to make sure that come launch date there’s a seamless transition,” Grimsby said.

“We are expecting nothing less than a successful commercial launch and a successful change of the business.”

INFLIGHT DUTY FREE

Qatar Airways introduces latest in-flight catalogue Qatar Airways has introduced its latest in-flight duty free magazine, Shopping Extravaganza, offering passengers a greater choice of onboard products than ever before.

The new-look 112-page glossy magazine features 155 products and more than 80 new items, of which seven are available exclusively onboard Qatar Airways.

Passengers flying on Qatar Airways’ network of over 100 business and leisure destinations can choose from a range of in-flight products available for all age groups. Commenting on the new magazine, Qatar Airways Chief Executive Officer Akbar Al Baker said: “Our priority is always our valued passengers and so we are delighted to be able to provide them with this new edition of the in-flight duty free magazine offering such a fantastic range of duty free products onboard all our flights.

“The magazine means that our passengers can browse through an extensive variety of products and make essential and gift purchases from the

comfort of their seat,” he continued.

A wide selection of premium fragrances, including best sellers and the latest collections

by Dior are on offer. Time-conscious travelers can find new and exclusive GF Ferre and Rotary watches available onboard. Gold-plated jewelry and watches by Folli Follie are also available.

Qatar Airways’ cabin crew have received training for improved product knowledge from some of the airline’s brand partners—Traveler, Dior, Al Maserve, Swiss Time and La Prairie. Furthermore, passengers can now easily make purchases onboard with credit cards thanks to new software that allows for authorization while in the air.

Passengers can also now view the entire magazine online at the carrier’s website.

Inflight Sales Group is successful in Philippine Airlines tender

Qatar Airways’ new-look 112-page glossy magazine features 155 products and more than 80 new items

Philippine Airlines (PAL) recently selected Hong Kong-based Inflight Sales Group (ISG) as its strategic partner to further develop the Fiesta Boutique inflight-shopping program.

PAL and ISG have signed an exclusive supply agreement for an initial two-year period plus a performance-based option period, with their first program slated to go onboard November 1.

“We’re honored to be selected by Philippine

INFLIGHT DUTY FREE

Airlines as their partner to re-engineer this inflight shopping service, and are already hard at work with the PAL team to ensure we have a great first program launch and a smooth transition,” said ISG Managing Director Tony Detter. “PAL has a very good core business and knows its customers quite well. Our job at ISG will be to introduce new brands and categories to the existing program, leveraging our knowledge and brand portfolio to attract a broader base of customers to the Fiesta Boutique shopping program."

Before its partnership with ISG, PAL was one of the few airlines in Asia that managed its duty free program in-house. “The decision to tap ISG represents a very significant shift in PAL's strategy,” the companies noted in a statement.

PAL Senior Assistant Vice President-Catering Services Jaime Arturo L. Viola said that the airline underwent a thorough review of its inflight duty free business and is confident that it has selected the best partner to expand and re-focus going forward.

“We’re confident ISG is the right partner to help us grow our business, develop new shopping channels, and improve our promotional and crew motivation strategy,” she said. “ISG has a long history of successful innovation with their product offerings and marketing programs, and are well respected in the travel retail industry both for their ability to increase sales and to add value to their customers. We look forward to a mutually beneficial relationship with them.”

A’ La Gate Carte introduces unique sales enhancers In 2009 an 18-year travel retail industry veteran named Mark Mariani and Robert Watson, President of trade show exhibit and fabrication company Watson Productions, teamed to develop a concept that would change the way people sold, experienced and purchased duty free goods in travel. Together the two men founded a new company called A’La Gate Carte, which has recently expanded its offering and is causing a stir in the marketplace.

“The current limitations of retail shops hardly intersected with the moment and location for where and when a passenger actually has the time and inclination to consider a purchase,” explains Judy Fairbanks, Vice President of Marketing for A’La Gate Carte.

“So Robert engineered and applied for design patents to build a unique mobile fixture to conveniently offer duty free products at the right time and place in the airport, such as the boarding gate.”

Around the same time, Watson and Mariani’s new company was also working on a product, called Trolley Toppers (patent pending) that could be used to bolster product visibility, and therefore sales, in the air.

The invention is essentially a customized advertising message contained in a laminated “billboard” that folds perfectly over virtually all airline trolleys, more specifically those that contain duty free products on international flights. Trolley Toppers allow airlines and duty free operators to expose passengers to duty free product messages, special offers, branding and other promotions. Space on these trolley “billboards” can also be sold by airlines as advertising for specific brands or products, creating an additional revenue opportunity.

“There is virtually no difference in the tasks or responsibility for the flight attendants,” Fairbanks explains. “They simply fold the Trolley Topper across the duty free trolley and continue their service as usual. In fact, the presence of a Trolley Topper enhances the look and feel of the duty free presentation such that flight attendants appreciate the differentiation from the standard food and beverage service.”

According to Watson, Trolley Toppers have been used by several different carriers including Delta, Air Tansat and Canjet. Testing is ongoing with American Airlines, Air France, Thomas Cook Airways and Cathay Pacific.

The Trolley Topper is essentially a customized advertising message contained in a laminated “billboard” that folds perfectly over virtually all airline trolleys

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WHAT’S

HOT! New Pronto Dessert Line for the holidays Company Name: PreGel America Company Location: Concord, North Carolina Description: The all new Pronto Dessert Line by PreGel America provides elegant yet simple instant pastries that significantly cut preparation time during the rush of the fast-paced holiday season. The line features ready-to-use powdered bases ideal for cruise lines. They can be prepared as is, or carefully customized based on the chef’s preference.

Included in the range of classic flavors is Tiramisu, Crème Caramel, Pannacotta, Molten Chocolate Cake and Crème Brulee.

Lemon orange mmmuffin Company Name: En Route Company Location: Windsor, Berkshire, United Kingdom Description: Perfect for people on the move, En Route introduces its Me, Myself & My line-up of tasty treats with the sweet-toothed in mind.

Exclusive to the travel sector, the range of products include Lemon and Orange Muffin (pictured), Apple Coronet with English Bramley apples, Sicilian Lemon Cake made with Sicilian lemon curd and Espresso Brownie enriched with Belgian chocolate.

Most of the products are suitable for vegetarians and vegans and some are dairy and gluten free.

Unique black water Going green with skin care Company Name: Global Inflight Products (GIP) Company Location: Redmond, Washington Description: Green Natura Cosmetics Line by Global Inflight Products is an environmentally friendly line of cosmetics formulated with parabenfree, natural ingredients and packaged in bottles made primarily from Plastarch Material (PSM), a corn based biodegradable material.

Offering airlines the ability to reduce waste, minimize negative environmental impact and promote a sustainable future.

Company Name: GoPicnic Company Location: Chicago, Illinois Description: A new sensation in the inflight beverage industry, GoPicnic introduces BLK, otherwise known as “black water”, a proprietary blend of fulvic acid (a derivative of plant matter) which is mined from a 70 million year old source deep within the earth to make it naturally black in color. The formula binds to the molecules of pure Canadian spring water turning it black, with no artificial dyes, colors or additives.

The Silver Bullet Company Name: MillerCoors Company Location: Chicago, Illinois Description: The all new 16 ounce Coors Light “Silver Bullet” Aluminum Pint offers the coldest and more refreshing Coors Light experience. Complete with patented coldactivated technology, the package is portable with a resealable cap and wide mouth opening for a smooth pour.

The new package will be available for order in January 2012.

Italian mineral water Company Name: San Benedetto Company Location: Italy Description: Purify and regenerate while traveling with San Benedetto low mineral content water.

Containing a unique balance of minerals and mineral salts, the water is pure and refreshing and encourages psychological and physical health. Perfect for passengers and frequent travelers and those who are always on the go.

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“Fusion Design” by Helios Company Name: Helios MPPD BV Company Location: Amsterdam, The Netherlands Description: In collaboration with Helios, Saudi Arabian Airlines has launched a new First and Business Class Service offering through Saudi Airline Catering Co. and in collaboration with Helios MPPD BV. “Fusion Design” by Helios offers elegant chinaware, glassware and textured rotable and disposable elements. Aiming to redefine the term “fusion” onboard, the new dinnerware offers a unique culinary travel experience.

Delectable chocolatecovered dates Company Name: Souiss Company Location: Dubai, United Arab Emirates Description: Souiss presents travelers with a unique and luxurious product combining fine Swiss chocolate and high quality dates from Arabia.

Offered with a variety of fillings including orange peel, almonds and walnuts. Souiss also offers customized packaging to cater to specific requirements such as incorporating brand or business logo.

Delicious Crepe Raspberry Company Name: Gut Springenheide Company Location: Germany Description: Newly developed by Gut Springenheide is its new egg variation, Crepe Raspberry, offering a unique fruity taste. In addition to creative ready-to-eat egg products, Gut Springenheide offers sweet variations such as its Praline Chocolate within a natural egg shell and decorated with different designs. The sweet treats are delivered worldwide and during Easter eggs are boiled, colored and printed with designs.

ASSOCIATION NEWS Nathan Redner receives a $5,000 scholarship underwritten by Harvey and Laura Alpert. He is shown here with outgoing IFSA President Vicky Stennes, Harvey Alpert and his daughter, Tatiana Alpert

APEX celebrates best commercial IFE offerings with

Passenger Choice Awards

T

he winners of the 2011 Passenger Choice Awards were announced at an evening ceremony during the Airline Passenger Experience Association’s (APEX) Annual Conference & Exhibition. APEX, co-located September 1115 with Aircraft Interiors Expo Americas and the International Flight Services Association (IFSA), took place in Seattle.

Awards were handed out in 14 categories September 12 by host Peter Greenberg, the Travel Editor for CBS television news.

The Passenger Choice Awards, created by APEX and voted on by the traveling public, were designed to recognize the airlines for their service, products and innovations. The Association worked with Nielsen Company, which measures and tracks consumer information.

The following were the winners for 2011:

Best Overall Passenger Experience (UP TO 50 IFE EQUIPPED IN FLEET) Virgin America Best Overall Passenger Experience (More than 50 IFE EQUIPPED IN FLEET) Emirates Best in Region/Africa South African Airways Best in Region/Europe Virgin Atlantic Best in Region/Asia and Australasia V Australia Best in Region/Americas Virgin America Best in Region/Middle East Emirates Best Inflight Publication Avianca Best IFE User Interface V Australia Best Inflight Connectivity & Communications Oman Air Best Inflight Video Virgin America Best Cabin Ambiance JetBlue Airways Best Food and Beverage (in conjunction with IFSA) V Australia Best Ground Experience Virgin America Receiving the 2011 Lifetime Achievement Award was Sue Pinfold, Executive Vice President of IFE at Spafax. The 2011 Outstanding Contribution Award went to Ken Brady, Chief Engineer for Thales Avionics, Inc. APEX also handed out two Avion Awards to member companies that have enjoyed tremendous success in their field and projects as judged by industry peers and members of the media. The winners were:

Avion Award/Best Achievement in Technology Avion Award/Best Single Achievement in IFE

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Thales Avionics Air New Zealand

Foundation Scholarship

Winners

T

he IFSA Foundation of the International Flight Services Association awarded $28,500 in scholarships during the Conference and Exhibition held September 12-14 in Seattle.

Since the first awards were presented, companies and individuals have underwritten more than US$300,000 in scholarships. Several longtime contributors supported the cause again, and some new scholarships debuted as well.

The IFSA Foundation Scholarship Awards presentation was conducted on the last day of the yearly conference. Two students were on hand to receive the scholarships. The IFSA Foundation received more than 40 scholarship applications, the largest number of applicants to date.

The first to receive a scholarship September 14 was Nathan Redner who was the recipient of the Harvey & Laura Alpert Scholarship for $5,000. Redner is a student at Harvey Alpert’s Alma Mater, Michigan State University where he studies at the college’s School of Hospitality Business.

Brinton Atkinson, a student at Brigham Young University in Provo, Utah, received two scholarships. Harvey Alpert and Company’s Oakfield Farms Solutions Division Scholarship awarded Atkinson $5,000. He also received $2,250 from the Lois Campbell Scholarship.

IFSA Member Dave Campbell of the Authentic Italian Products underwrites the Lois Campbell Scholarship award. It is presented each year to in memory of his sister. The recipient must be either a survivor of cancer, or someone who has lost an immediate family member to cancer.

Jason Logie a student at Penn State University was the recipient of the Tommy DePaola Scholarship Award of $2,250. The scholarship is also presented to a cancer survivor or a person who has lost an immediate family member to cancer.

Two recipients received the IFSA Foundation Scholarship Awards, which based on merit to the children of IFSA member airline employees. The $4,500 scholarships were each presented to Alexis Fowler, a student at the University of Chicago and Sean McLoughlin a student at the Texas State University, San Marcos.

LSG Sky Chefs presented an International Management Scholarship Award of $4,500 to Wei Wang, a student at Indiana State University.

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