m a r ch / a p r i l 2 0 1 3
VOL. 17, NO. 1
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
WTCE & OS Expo Hamburg
WHATâ&#x20AC;&#x2122;S IN A
Creating happy passengers The art of the inflight cocktail Reed Expo Q&A p.
Young companies p.
Turkish Airlines p.
Crew apparel p.
A taste of the world
53 destinations worldwide Servair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients. What’s more, we prioritise great service and the respect of local specificity in order to better meet our clients’ needs. Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet their service expectations.
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: firstname.lastname@example.org
hortly before our World Travel Catering Expo issue went into design, the magazine TravelPlus was preparing to announce the short list of its yearly Amenity Bag Awards competition Through the week, the online magazine posted pictures of some of the more than 100 entries it had received. Novair’s soft canvas bag was designed like a postcard, Thai Airway’s Business Class Unisex kit is supplied by Porsche Designs and Turkish Airline’s kit, which doubles as an iPad case were among the first to be leaked onto the TravelPlus Twitter feed on a Monday morning, February 25. The competition has been tremendously popular among the airlines. With such a well-run event under its belt, PAX International is happy this year to be working with TravelPlus for the first Inflight Cocktail Awards that will be presented April 9 at the Radisson Blu Hotel in Hamburg. A few of the entries for the first event of its kind can be found on page 57 of this issue. Over the past several months, Managing Editor Maryann Simson has been coordinating with TravelPlus and the airline industry and drinks companies to drum
up the first entries to competition. Judges and mixologists from the London Cocktail Club and The Savoy Hotel’s American Bar then evaluated the grouping. “We decided to add cocktails to the awards as over recent years we have seen the airlines designing and introducing special drinks to bring a bit of fun and glamour to the passenger experience,” says said Simon Ward, Editor in Chief and Publisher of TravelPlus. The cocktail trend can hardly be considered as a flash-in-the pan fad anymore. Top hotels and restaurants are placing great emphasis on their cocktail offerings. A drink that became famous during Prohibition in the United States (to cover the flavor of the poor-quality spirits) is now made from the finest in spirits and the freshest ingredients in ways that are unique and flavorful. Airlines looking for ways to differentiate themselves from the competition would do well to consider an offering. They can then submit it for future spirited competitions. Rick Lundstrom Editor in Chief, PAX International
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: email@example.com Maryann Simson, Managing Editor Tel: (1 905) 821-3344 x31 E-mail: firstname.lastname@example.org Lauren Brunetti, Associate Editor Tel: (1 905) 821-3344 x21 E-mail: email@example.com
A r t d e pa r t m e n t ScheerDesign E-mail: firstname.lastname@example.org
Advertising Offices Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: email@example.com PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. September/October 2012, Vol. 16, No. 1. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine
World Travel Catering & Onboard Services Expo Stand No 3B16. For more information, please contact Envac AB, Fleminggatan 7, 3 tr, 112 26 Stockholm, Sweden, +46 8 775 3200, firstname.lastname@example.org, email@example.com, www.envacgroup.com
www.pax-intl.com | PAX 15/02/2012 INTERNATIONAL 11:03:02 | 3
VOL. 17, NO. 1
Contents Event News
16 ITCA sets sights on Abu Dhabi for the future
18 WTCE: Year Two
The meeting of two major events for cabin services takes place in one dynamic city and the industry has responded, a key organizer tells PAX International
20 Bigger, better
and more Going from strength to strength, the Marine Hotel Association gears up for two key event in 2013
Regional Report - France 22 New year, new chef
The creations of Chef Michel Roth are now playing an important role in what is going to be a transitional few years for Air France
26 At the reins
Michel Emeyriat takes the top spot at Servair in a period of change and transition for the caterer and Air France
30 Branding brilliance
on the cover: En Route International Bakery Solutions has developed the In the Mood for Food line among several successful brands. Read more on Page 36
6 | PAX INTERNATIONAL | MARCH/APRIL 2013
Lauren Brunetti investigates what exactly is behind an established brand and how important an innovative marketing strategy really is within our industry
36 Fresh eyes
In an industry that is rapidly evolving as airlines find new ways to operate, some of the young companies found at this year’s World Travel Catering Expo are bringing new approaches to meet the many challenges
42 In for the long haul
Over the decades, airlines and suppliers have come and gone, but this year’s WTCE will be hosting many firms that have contributed innovation and problems solving skills from the early days of aviation
46 From there to here
PAX International learns the various ways that knowledge, skills and expertise have helped companies transition into the travel catering industry
52 Happy and healthy
PAX International spotlights a handful of innovative products and services that contribute to health and wellbeing onboard
56 Onboard oasis
PAX International speaks with David Spratley, Director of FLYHIDRATE, about this new advanced inflight wellbeing system
Your onboard service partner for over 30 years EAMES OFFICE 速 design tablet case featuring iconic mid-century Dot Pattern designed by Ray Eames for MoMA contest
For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your passengers. Come visit us at the World Travel Catering & Onboard Services Expo (WTCE) 2013 in Hamburg from the 9th to the 11th of April in Hall B2, Stand 2B30. To set up an appointment with us please email us at firstname.lastname@example.org. We look forward to discussing how we can meet your onboard service needs.
email@example.com T: +1(310) 477-4272 F: +1(310) 477-7910 www.wessco.net
ASSOCIATION NEWS Advertiser’s Index Achenbach.................................p.37 AMI...............................................p.43 B4...................................................p.45 Bacardi........................................p.21 Birch & Waite..........................p.63 Brain & Work Group..............p.65 Brand Stand..............................p.24 D|F Marketing GmbH............p.51 Damino GmbH.........................p.82 DHL................................................p.23 DSI.................................................p.29 En Route International.........p.15 Envac.............................................. p.3 Euro Goodnight........................p.28 Flyhidrate..............................p.55 FORMIA.......................................p.31 Frankenberg..............................p.17 Global Inflight Products.......p.67 Green Gourmet........................p.69 Gut Springenheide.................p.49 IAADFS........................................p.27 Icebridge....................................... p.8 Inflight Direct/Mills Textile.p.81 Intervine Inc..............................p.58 Korean Air................................ p.4-5
Lily O’Brien’s.............................p.11 Linstol..........................................p.19 LSG Sky Chefs..........................p.84 Marine Hotel Association..p.77 Massey’s Production.............p.25 Medina Quality.................. p.9, 83 Meiko...........................................p.13 Minibite......................................p.20 Oakfield Farm Solutions......p.53 Onboard Logistics..................p.18 Papadimitriou...........................p.79 Pax International.................. p. 33 Portavin.......................................p.41 Purbeck........................................p.32 Racket Group............................p.71 Ratcliffe & Brown..................p.61 RMT Global Partners............p.76 Select Amenities............ p.38, 48 Servair........................................... p.2 SkyMax.......................................p.47 Watermark.................................p.26 WESSCO....................................... p.7 WK Thomas..............................p.75 Zibo Rainbow...........................p.40
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VOL. 17, NO. 1
57 Pouring a winner
PAX International is a proud sponsor of the first ever TravelPlus Inflight Cocktail awards taking place at the Radisson Blu Hamburg on April 9. In honor of this landmark event, we’ve decided to feature a special look at some of the competitors and what’s hot in sky-high libations!
62 France on the move
French wines and spirits are coming off a record year for exports, and companies at this year’s WTCE expect a strong showing in 2013 despite a run of bad weather
Company Profiles 64 Gone in a flash
Thomas Becker, at Damino GmbH shares his company’s story of loss and perseverance following a disastrous flood in August 2010
68 Making waves
Turkish Airlines ended 2012 surpassing goals of passenger growth and adding to its aircraft fleet and destinations while offering an array of cabin features
70 Beyond the status quo
In a recent interview, some key figures at DHL’s Airline Business Solutions shared the successes of recent years and a strong commitment to stable expansion
74 Dressed to fly
PAX International talks to experts and an enthusiast about the historic glamour, modern comfort and future possibilities of airline uniforms
Flying Food upgrades SEA unit, honored by Virgin America Flying Food Group has recently added an area at its Seattle kitchen dedicated to preparation of Japanese food. The Chicago-based caterer spent more than US$200,000 for the improvements. The Japanese cuisine section at the unit is stocked with specialized tools. Chefs and workers have been thoroughly trained in the preparation of Japanese cuisine. “FFG is customer-centered and flexible in responding to customer requests. That can mean trucking passenger meals from a gateway city to a regional airport, or meeting customer needs with a specialized kitchen environment,” said FFG Executive VicePresident of Airline Sales Nicolas Rondeau. In other news The Chicago O’Hare unit of Flying Food Servair was named the 2012 Caterer of the Year for Virgin America. The award was announced January 21. Flying Food Servair O’Hare was previously
named “Caterer of the Quarter” for the third quarter of 2012. This was the inaugural year of the Virgin America award. San Francisco-based Virgin America operates service to 15 U.S. locations and two in Mexico.
Flying Food upgrades SEA unit, honored by Virgin America
SATS posts S$46.8 million profit in Q3 On the heels of an operating report that showed marked increases in meal production, passenger and ground handling, SATS announced January 30, the company had earned a third-quarter operating profit of S$46.8 million (US$37.8 million) a 6.8% increase from the same quarter last year. Revenues were S$470.6 million (US$380.1 million), a year on year increase of 6.4%. For the final quarter of the year, SATS said that although the period is generally a low season at Changi Airport in Singapore, it could predict moderate growth as a result of
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”robust intra-Asia traffic.” For the first nine months of fits fiscal year, SATS recorded an operating profit of S$138.2 million (US$111 million) a 14.5% increase from the same three quarters last year. Sales were pegged at S$1,370 million (US$1,106 million), a 9.4% increase. For the start of the year, SATS outlook stated that its customers are expecting increases in demand through the year, however airfreight demand was likely to remain weak in the months ahead. The company also expects that its startup businesses in remote catering and cruise handling will experience losses. ”Amid the uncertain economic environment, labour availability and labour costs in Singapore are major challenges for the Group,” said the SATS economic outlook. ”SATS will continue to focus on productivity improvements and cost management whilst strengthening its service offering and optimising geographic coverage.”
LSG focuses on green initiatives in 2012 Visitors to the LSG Sky Chefs stand at WTCE will learn about several programs in the last year focused on the industry’s movement toward more environmentally friendly practices. The company introduced a tray series called Slots as part of its “enlight” lightweight product line. “Slots” consists of patented trays and bowls, that can be stapled and thus save space. Further advantages include weight reduction simple cleaning and long lifetime. The tray series is currently being used on long haul flights of Transaero Airlines in Economy Class. LSG Sky Chefs and Mercedes Benz have started a pilot program for catering trucks powered by natural gas. Primary goal is a significant and sustainable reduction of emissions. Last spring the company’s Seattle’s unit was presented with the 2011 Green Gateway Environmental Excellence Award from the Port of Seattle. The Seattle LSG Sky Chefs team began their project in June 2011. They met with the Port of Seattle and several vendors with a goal to reduce the amount of waste sent to the nearby landfill every month. In the fall of 2011 a group in Seattle headed by Janice Mehringer, Account Manager, and Beth Winter, Finance Manager, implemented a program of recycling and food composting in all areas of the building. Employees were trained, and an audit system monitored progress to ensure there was minimal contamination and maximum waste diversion. “Our goals originally were to reduce waste in order to benefit the environment and reduce our costs to make our business more sustainable,” said Winter. “We achieved these goals in a few short months and found many other benefits from our efforts. Our employees were excited to help participate in the new program and were invested in our goals.” In 2012 LSG Sky Chefs received the Most Effective Carbon Reduction 2012 awarded by Airport Authority Hong Kong . The LSG Sky Chefs Customer Service Center in Hong Kong had been participating in this carbon reduction program since 2008 and was able to achieve a 14% reduction since last year. That is the highest reduction level among 43 companies at the airport. LSG Sky Chefs has also built a new a new plant in Vilnius, Lithuania, that is fully equipped with LED lights. Finally, the LSG Sky Chefs units in Frankfurt received the Fraport Energy Award for energy and water consumption reduction due to our dishwasher optimization tool SIMBA.
Delta enhances BusinessElite with Tumi case, Malin+Goetz products Delta Air Lines is partnering with business and lifestyle accessories brand Tumi and skincare product brand Malin+Goetz on a new amenity kit in the BusinessElite cabins of its international flights. The new amenity kits debuted in February. In the kit are Malin+Goetz’s Neroli hand and body lotion and lip moisturizer, a Tumi eye mask, socks, shoe horn, shoe polish, comb, dental kit, tissues, antibacterial wipes, earplugs and a pen. The products will be contained in a Tumi case made from the brand’s virtually abrasion-proof ballistic nylon fabric. Delta sources the kits from Buzz Products in Australia. “Delta continues to find new and innovative ways to differentiate the BusinessElite experience for our customers and the introduction of new amenities from Malin+Goetz and Tumi is a sophisticated way for us to enhance the time they spend with us in flight,” said Joanne Smith, Delta’s 10 | PAX INTERNATIONAL | MARCH/APRIL 2013
Caption: Buzz Products of Australia was the supplier of the new amenity kit now on Delta Air Lines
Senior Vice President of In-Flight Service. “These products are a unique, additional element to our BusinessElite experience.” Delta’s BusinessElite service, available on all long-haul international flights, includes a fivecourse gourmet meal paired with wines selected by Master Sommelier Andrea Robinson. Delta has selected a Panasonic personal entertainment system with a full library of films, television and games. Comfort items include premium pillows and quilted duvets.
New amenity kit on Thai Airways
At the end of January, Thai Airways began boarding a new First Class amenity kit with products from World Planet, RIMOWA and skin care products from L’Occitane FORMIA a supplier of branded in-flight amenity kits and cosmetics, worked with the companies to produce the kits. The case was developed by FORMIA and RIMOWA, the popular German luxury luggage maker. The RIMOWA miniature travel case is made of durable polycarbonate shell in a high gloss finish. Nine cases now have now been introduced for Thai Airways passengers to enjoy and collect. “The RIMOWA miniature travel case has always received a positive reaction from Thai Airways and their passengers. It is particularly pleasing that readers of Travel Plus magazine have awarded FORMIA,
The amenity kit on Thai Airways is distributed in nine colors
together with Thai Airways, the Most innovative Airline Amenities Bag Design award,” said FORMIA Managing Director, Roland Grohmann. “This signifies the achievement of one of our principal corporate goals: to be the consumers’ choice. L’Occitane products need no introduction to discerning consumers. They perfectly match the quality of the case. With added value and quality, we are delighted to present this new edition to Thai Airways and its First Class passengers.”
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ANA revamps drinks offering ANA announced a new range of premium drinks that were served on international flights starting in March. Business Class passengers traveling between Tokyo and Europe/ North America are served a range of regional wines jointly developed by ANA, a winery and Ned Goodwin. The range will be on offer from March until the end of August. The wine was blended and matured by Hecht et Bannier, a leading boutique winery from the southern France. Passengers can enjoy the Langudoc Red Ned Goodwin MW
Hecht et Bannier is a boutique winery in southern France, is now supplying ANA with a Langudoc red and white
Selection 2011 Hecht et Bannier, a smooth-bodied red wine offering a delicate balance between crisp acidity and subtle astringency, and the Langudoc White Ned Goodwin MW Selection 2011 Hecht et Bannier, a fresh and fruity white, with notes of citrus contributing to the rich taste. Also in March, ANA introduced a new range of Japanese green teas. In First Class, ANA serves Gyokuro (Gyokuro-sensui). Gyokuro is made with the first handpicked leaves of the new season in Shizuoka City. It produces a light-colored infusion with a complex, refined aroma and deep rich taste. Also served is roasted green tea (Kaga-houji-cha). It is produced by gently roasting the first, fresh leaves of the season. Passengers will notice a refreshing aroma and delicious flavor of this traditional houji-cha from Kaga City, Ishikawa Prefecture. Finally, a seasonal tea: (Sosakuwako-cha): This Japanese style flavored tea is from Shizuoka City is served in three varieties: cherry blossom, summer citrus fruit and apple. For service in Business Class will be Yamecha: This tea is made by special blending and processing the bud tea (kona-cha) produced from the buds of the first green tea harvest in Yame City, Shizuoka Prefecture, before adding powder tea (macha), also from Yame. Also in March ANA began serving sake produced by Iwaki Kotobuki Junmai, which has been a favorite of fishermen since Japan›s feudal period. The brewer›s storehouse, located on Japan›s Pacific Coast, was completely destroyed by the 2011 tsunami, but some of the yeast used to brew the brand survived at a research institution owned by the prefectural government. The brewery Suzuki ShuzoTen Izo purchased the Iwaki Kotobuki brand and was able to use the saved yeast to restart production in Yamagata Prefecture from 2012.
Investments, growth increase Etihad profits Officials at Etihad Airways were buoyant about the recent figures which showed 2012 ending with a net profit of US$42 million, up from the US$14 million in profit the carrier realized in 2011. “This has been a game-changing year for Etihad Airways,” said the carrier’s CEO James Hogan in the February 4 announcement of the company’s yearend figures. Sales for the year also increased from US$4.1 billion to US$4.8 billion. The year ended with the airline actively building an “equity alliance,” with its investments in airlines airberlin, Air Seychelles, Virgin Australia and Aer Lingus. The global financial community has also lined up for support. Hogan said more than 50 financial institutions have provided funding for Etihad’s expansion. 12 | PAX INTERNATIONAL | MARCH/APRIL 2013
On the operations side, revenue passenger kilometers were up 23% in 2012 to 48 billion. Available seat kilometers were 61 billion, a 20% increase from 2011. Cumulative load factor for the year was 78.2%. Through equity and code-sharing agreements, 1.2 million of the airline’s more than 10 million passengers last year found their way to Etihad network. The airline added six new destinations in the past year, and will expand its reach to Washington, Amsterdam, Sao Paulo and Ho Chi Minh City this year. Planned fleet upgrades for 2013 include 14 aircraft, with 11 passenger aircraft deliveries and three freighter deliveries. The orders are for nine 777-300ER passenger aircraft, two 777 freighters and one A330 freighter. Four A320s and one A321 are also scheduled to arrive this year.
Etihad CEO James Hogan said 2012 was a “game changing year” for Etihad
“I am excited about what the future holds and look forward to working with all our partners to maximise the return for our shareholder, enable the continued growth and evolution of Abu Dhabi, and create a remarkable experience for our passengers,” said Hogan.
Three named to new duties at Global Inflight Products Global Inflight Products (GIP) has announced the new duties and roles for three staff members. Amine Benkirane has been appointed to the new position of Vice President & Controller of the Air Transportation Support Group. Benkirane is responsible for managing the operations and finance departments, and will continue his previous role in business strategy. Amine Benkirane He has been with the group for 10 years. Christine Contant has been promoted to the newly c re a t e d ro l e o f Director of Marketing and Business Development. She will develop, impleChristine Contant ment and manage the company’s advertising, marketing, product development strategy and partnerships with leading brands. Contant has been with GIP since 2011. The third appointAna Steckler ment is Ana Steckler, who has been promoted to General Manager of GIP from her previous role of Director of Sales for South America. She is responsible for worldwide sales and customer account management across North America, the Middle East, Asia Pacific & Africa and South America, as well as the management of product supply chain and sourcing.
Conrad Smith heads Alpha Flight OZ Conrad Smith, took over as Managing Director of Alpha Flight Australia February 1. Conrad Smith was previously Operations Director, and succeeded Peter Smith, a founder of Alpha Flight’s Australian business. Peter Smith continues in a “strategic ambassadorial role,” on the company’s board of directors. “Peter has, over the course of 30 plus years, 14 | PAX INTERNATIONAL | MARCH/APRIL 2013
overseen the remarkable and successful growth of the company through the provision of consistently high quality food and services to our impressive and growing portfolio of airline clients Conrad Smith across Alpha’s Australian network,” said a release from Alpha.
Diehl joins RMT Global as VP Sales and Marketing Peter Diehl has joined RMT Global Partners, as the company’s new Vice President of Sales and Marketing. Diehl brings extensive experience partnering with businesses and consumers to problem-solve and tailor products to Peter Diehl fit their needs. Diehl began his career 18 years ago working alongside his father, Wolfgang Diehl, in the travel and food service industries, and after serving in a host of other fields, returns to his roots. RMT Global Partners, LLC, based in Atlanta, is a supplier of customer comfort items and service equipment to the travel industry.
Young new Senior VP at GuestLogix GuestLogix Inc. has announced that travel industry distribution and marketing veteran Jim Young will oversee one of the company’s key areas of growth opportunity as Senior Vice President, New Markets and Products. Young will ensure that existing partnerships with leading in-flight entertainment and communication providers are leveraged to their full potential, said a company release. He will also establish similar partnerships with other industry-leading technology companies. Most recently, Young served as President and Executive Director of the Open AXIS Group, an airline industry standards body that established a global technology standard for airline direct distribution and was adopted by the world’s leading airlines.
Three join En Route International En Route International has three new members who will be at this year’s WTCE in Hamburg. John Bancroft will be involved in new product development. Bancroft started working in the airline industry in 1995 as a crew member at Airtours International. He was later involved in menu planning for Virgin Atlantic Airways then designed customer-specific solutions with LSG Sky Chefs. Nicole Strachan has a Cordon Bleu John Bancroft Diploma and has worked in the food industry for more than 20 years with brands such as Upper Crust, Millie’s cookies and Pret a Manger; and in Food Development at JD WethNicole Strachan erspoon. Loraine Hughes joined the company as a specialist in technical and quality assurance. Hughes has Masters Degrees Microbiology and HACCP (food safety management systems) Loraine Hughes and experience at Food Point in Dubai.
Frantz Head of Strategy at Servair Servair announced in late February that Alexis Frantz would be the Paris-based caterer’s new Head of Strategy and a member of its Executive Committee. Frantz is an Ecole Polytechnique (France) graduate. He started his career at Louis Vuitton in 1998 in Paris and later in Tokyo. He subsequently earned his MBA from the Kellogg School of Management in Chicago. Before joining Air France in 2006, he was responsible for the French and UK markets of Loewe, a subsidiary of the LVMH Group. At Air France’s Ground Operations, he filled various positions in Customer Services before taking over Communication and Organization.
ITCA sets sights on Abu Dhabi for the future Before last year’s International Travel Catering Association (ITCA) Middle East Trade Show and Networking Forum was completed, banners could already be seen in the halls of the Abu Dhabi National Exhibition Centre announcing the dates and times of this year’s event. With the cooperation from the hometown airline, organizers of one of the world’s
ITCA President Stephen White the Association’s stand in Abu Dhabi
largest series of food shows and officials in the Emirate of Abu Dhabi, the November 24-26 Trade Show is set, and organizers at ITCA are expecting more stands and more interest. February saw ITCA Abu Dhabi 2013 planning well under way. Etihad Airways had once again agreed to sponsor this event. “The reaction to last year’s show has been tremendous and we have once again been able to reconfirm our partnerships with SIAL ME and Etihad Airways,” ITCA President Stephen White said in late February. “We also intend to bring the Mercury Awards to another spectacular dinner to be held during the show and we are currently discussing further support for our ‘Hosted Buyer’ programme – details on this will be sent out once finalised but we are trying to broaden the offer to further assist operators and caterers to attend.” As of mid-February ITCA had signed up some 30 companies. Among the early firms to commit are: deSter, Monty’s Bakehouse and Media on the Move. “ITCA Abu Dhabi represented a fresh new
H.H. Sheikh Mansour Bin Zayed Al-Nahyan talks with Etihad’s Chief Commercial Officer, Peter Baumgartner at last year’s ITCA Abu Dhabi event
start for the organization and brought back confidence for many of the exhibitors and visitors in the importance of being at this trade show. Etihad did a wonderful job with their sponsored event, so did the ITCA organization with the Mercury award dinner,” said Anne De Hauw Director Market Development & Innovation, deSter, one of the companies committed to next year’s event.
Headrest Cover: Our headrest covers are flame retardant and made of non-woven material. They make an excellent alternative to cloth or leather headrest covers and can be produced using Velcro or glued strings for attachment. Prints using up to five different colors are possible.
Napkins: Our absorbent, air-laid napkins can be delivered in white or coloured material in standard sizes. As many as five colours can be combined and custom sizes and foldings are also not a problem – just ask us!
Trolley Covers: Our trolley covers are available in several different weights and materials including absorbent paper, non-woven and air-laid. We can produce a wide of sizes in crisp white or using up to five colours combined.
We are the leading producer of traymats and all kinds of paper products designed specifically for use in aviation, rail, cruise and ground transportation industries.
Hot/Cold Towels: Our hot/cold towels are soft and absorbent and can be made of air-laid or non-woven fabrics. Many types of packaging are available for the napkins, which can be produced scented or unscented, with or without a tongue, and with or without a flyer.
Traymats: Our non-skid traymats possess excellent absorbency and can be designed to fit any shape or size of tray. Paper, non-woven or air-laid, these quality traymats can be made with sharp or rounded corners.
Pillow Cover: Our flame-retardant, polypropylene, pillow covers are welded along the edges and are available with or without a flap. Like many of our products, they can be printed in up to five colours.
Naptainer: This popular new packaging for the fast-food industry has exciting airline applications as well. Coated, air-laid paper is formed into packaging, but can still be used as a napkin!
Please visit us at WTCE Hamburg: Hall 3, Stand No.4D50
16 | PAX INTERNATIONAL | MARCH/APRIL 2013
HAPPY TO SEE YOU
WTCE 2013 The Frankenberg team is once again proud to be part of the WTCE 2013. We extend a warm welcome to all our customers, colleagues and friends, to come and visit us on our stand 4 C 20 and enjoy a range of Frankenberg samples, freshly prepared for you by our r&d chefs.
Frankenberg GmbH, MitterrandstraĂ&#x;e 3, 52146 WĂźrselen, Germany Phone: ++49 (0)2405 / 46 46 0, Fax: ++49 (0)2405 / 213 71, firstname.lastname@example.org, www.frankenberg.biz
ASSOCIATION event news NEWS
WTCE: Year Two The meeting of two major events for cabin services take place in one dynamic city and the industry has responded, a key organizer tells PAX International
egistration was flowing in at the start of the year and open spots in the sprawling Hamburg Messe und Congress were filling one by one with committed exhibitors for annual Aircraft Interiors and World Travel Catering and Onboard Services Expos April 8-11. Last year, the two events merged for the first time in one location. This year, planners say orders could be more than US$25 million as a result of the two gatherings. PAX International posed a few questions to John Hyde, AIX/WTCE Event Director from Reed Exhibitions about the newest addition to the Hamburg Expo. PAX International: Since you are in your second year, how well, in your assessment, have the two events combined? John Hyde: We feel that World Travel Catering & Onboard Services Expo (WTCE) and Aircraft Interiors Expo have complemented each other as well as benefitted from their co-location. It has certainly been an extra draw for airline attendees knowing that there are two exhibitions next to each other, which cover the entire cabin interiors remit. By the end of WTCE 2012 exhibitors were anticipating an estimated £17 million of orders within the following year – a reflection of the success of the event. PAX: Can you give us a general outlook in early bookings and registration?
Hyde: To date we have over 180 exhibitors with more than two months to go until the exhibition opens. Compared to last year, we have already increased the size of the show by 15%. In terms of visitors, we are tracking similar pre-registration levels to last year’s event when nearly 1,000 attended WTCE with over half having responsibility for purchasing products. Reed Exhibitions was very pleased with the level of VIP attendance in 2012 with 330 visiting from 123 different airlines/operators. PAX: How well has WTCE been able to attract exhibitors and airlines from various regions of the world such as Latin America, Asia and the Middle East? Hyde: This year, we have 22 companies from Asia attending. The majority of these (20) hail from China – with one South Korean and one Indian company also signed up. We have invested in a dedicated Reed International Sales Group representative based out in China to work on the ground there to attract more Chinese companies to attend – the move has been very successful as we currently have 20 Chinese companies signed up to exhibit. These feature companies such as the Zibo Rainbow Airline Appliance Co., which develops inflight products including amenity kits, inflight entertainment headsets, porcelain and dishware and
blankets. Also exhibiting is Egret Aviation Co. which designs and manufactures galley service equipment for both airlines and railways; products include standard and customized drinks and meal carts and dutyfree sales carts. From the Middle East, we have one exhibitor from Bahrain – Deeko Bahrain, which manufactures DANA branded consumer disposable and packaging products to airlines and their suppliers – and Aire Inflight FZE from the United Arab Emirates. The company’s portfolio covers disposables, comfort items and hygiene products, which it supplies to many Middle Eastern, African and Asian airlines. In terms of airline visitors, 123 unique airlines and operators were represented and this included the likes of Qantas Airways, Malaysia Airlines, LAN, TAM Airlines, Qatar Airways, South African Airways, Emirates, Air China and Bangkok Airways. PAX: You’ve successfully attracted the major airline catering and service companies to Hamburg Messe. What have been your efforts to reach out to new or emerging companies that could benefit from the event? Hyde: We’re delighted to have more than 30 first time exhibitors attending this year; WTCE offers an attractive first time exhibitor package to encourage companies to try
Waste Management & Inflight Solutions
Waste Management & Inflight Solutions 18 | PAX INTERNATIONAL | MARCH/APRIL 2013
event news out the event. Examples include Propercorn. The company specializes in fresh popcorn, but not just any popcorn, gourmet popcorn! The freshly popped butterfly corn is gluten-free and tumbled in unique ingredients including fiery Worcester sauce and sundried tomato, sweet and salty and sour cream and chive. We are told there are more flavors coming soon as well. GCI International Catering is also exhibiting for the first time. The company is the only catering supplier at Frankfurt Airport, certified Halal, what means, that the whole supply chain from purchase to delivery runs according to the guidelines of the Islamic dietary laws. GCI is a privately owned company. PAX: What are you holding in the way of informational sessions and discussions? Hyde: Our Taste of Travel Theatre, staged for the first time last year, proved very popular and it returns for 2013. The morning sessions will focus on top chefs from travel catering companies showing off their culinary skills and innovations to the audience. The first companies to sign up for this are Cuisine Solutions, Ratcliffe & Brown and Duncan
Brown, LSG Sky Chefs, Willie Pike, Masterchef and Inflight Feed. The afternoon slots will feature exhibitors demonstrating a range of food products. The Passenger Experience Conference organized jointly with Aircraft Interiors Expo, will have a dedicated breakout stream looking at onboard hospitality and service. In addition to sessions looking at the latest service trends to keep an eye on, other topics will include a discussion on how airlines can begin to add a price tag for services that were previously free to provide a passenger choice-driven but enticing retail experience and ancillary revenues. The conference takes place at the CCH – Congress Center Hamburg on Monday April 8, the day before the exhibition opens. In addition to this, for the first time ever we are hosting a Networking Party for both onboard hospitality and the interiors industry, which takes place after the conference on Monday April 8. During the exhibition, WTCE is hosting a networking reception for exhibitors and visitors on Tuesday April 9. This will take place on the exhibition floor in Hall B2 from 5 p.m. until 7 p.m.; drinks and canapés will
be served. PAX: In terms of size and scope, how does the WTCE compare to other Reed organized expos? What are among the largest? Hyde: WTCE is one of the 500 events across 39 countries that Reed Exhibitions stages. With its specialised and niche market it doesn’t seek to compete with behemoths such as The London Book Fair or World Travel Market – but it will continue to aim for solid growth in both exhibitor and visitor numbers as there is certainly further potential in this sector. PAX: Are events like this, which have evolved into “must attend” yearly shows generally impervious to economic ups and downs? Hyde: The onboard services sector is no less impervious to economic ups and downs than the rest of the travel and catering sector. In particular extreme weather conditions resulting in poor harvests can have a major impact on the cost of raw ingredients for food companies. However, the industry is highly adaptable to meeting the changing needs of both airlines and rail operators – and ultimately their all-important passengers – whatever the financial climate.
www.pax-intl.com | PAX INTERNATIONAL | 19
and more Going from strength to strength, the Marine Hotel Association gears up for two key events in 2013 by Maryann Simson
n tough economic times, the smart companies don’t hunker down, they look for new opportunity. This is has become somewhat of a mantra for the Marine Hotel Association (MHA), says Caroline Pritchard, of the association’s key founders and it’s Executive Director for the last 28 years. “As far as MHA goes, we have seen continued strong growth and interest from all segments on an expanding global basis,” she tells PAX International. “What sets an association like MHA apart in more challenging times - is
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that we become the ‘refuge’ if you will, for those who seek to find new markets for their products and services.” And this year, companies seeking refuge in the form of new opportunity will have two exciting chances to take the cruise industry plunge, as the not-for-profit association has been very hard at work planning two trade shows and conferences. MHA’s 28th Annual Conference & Trade Show will take place in Orlando, Florida from April 21-23 at the renowned Peabody Orlando, an expansive hotel and conference center with which the MHA has a longstanding relationship. Special conference rates are available for all show registrants and cruise line companies are invited to bring as many of their purchasing and operations personnel as they wish for the cost of one full registration. “These days we see most of the players from the cruise side represented. And just as the suppliers are there to advance their business opportunities, so too are the cruise lines as they look for new and competitive products and services,” Pritchard says, adding that the association also runs a small campaign of advertising in magazine popular with cruise line executives, to help ensure that as many cruise line buyers as possible are at MHA events. This year is also a special one for MHA, as there will be for the second time now, a second trade show held in Barcelona from November 5-7 at the very cosmopolitan Hotel Arts. “We were encouraged to hold another event by many of those who attended the first one in 2010,” says Pritchard. “However it takes time to build a new event and requires serious planning. We are looking forward to hosting this next event in Barcelona and hope that those who couldn’t be part of it last time will make a good business decision and be part of 2013.” The MHA’s annual Orlando event typically draws just more than 200 different exhibitors. The three days in Orlando feature a golf tournament, silent auction, cocktail party’s, dinners and morning keynote speakers, plus very agreeable trade show hours. November’s Barcelona event will follow a similar schedule and will be roughly 20 stands larger than the 2010 event, accommodating roughly 100 exhibitors and a larger number of river cruise and ferry companies.
New year, new chef Veal stew with verbena and colorful vegetable fricassee as part of Michel Roth’s new menu offerings on Air France
The creations of Chef Michel Roth are now playing a key role in what is going to be a transitional few years for Air France by RICK LUNDSTROM
n a January 15 flight from Paris to Montreal Chef Michel Roth, and two sidemen from Servair took to the air with a menu of four new dishes for Business Class that signaled the start of a new year, and an important, one for Air France. The airline has long collaborated with important French chefs that it has dubbed its “Ambassador of Cuisine.” Before Roth, Air France tapped Joël Robuchon and Guy Martin. But this year, the airline’s inflight service is receiving more than its share of responsibility, as Air France embarks on a program called Transform 2015 with many lofty goals. Much of the Transform 2015 initiative centers on the airline reducing operational costs, making staffing changes and simplifying is organizational structure. Air France has a goal to increase economic efficiency by 20% by the end of this year. In March of this year, Air France spun off a new regional airline called Hop!, Which will serve 104 destinations in Europe with a fleet of its own aircraft and crew. The role that the airline’s inflight service in the Transform 2015 program “places customer satisfaction at the heart of its strategy.” Part of that strategy is inviting passengers to enjoy what it calls a unique gourmet experience in its Business Class cabin. “Air France intends to surprise its customers and promote its role of ambassador of find cuisine
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A look at Michel Roth Servair has developed a network of very close relations with French chefs étoilés to keep them interested in airline gastronomy. The latest addition to that networking effort was announced last year, in the person of Michel Roth. Originally from Lorraine, Roth has earned his second Michelin star as the head chef of the restaurant L’Espandon at the Ritz Hotel in Paris. Roth has won other titles as well, including the Bocuse d’Or award 1991 and the title Meilleur Ouvrier de France. Other restaurant experience was at the restaurants L’Auberge de l’Ill and Au Crocodile, in Alsace, Air France calls Roth’s approach to cuisine “a mixture of authenticity, simplicity and humanity has it roots in local French produce, where the authentic taste of French cuisine is respected.” Offerings scheduled for February through September on Air France Business Class are: Pollack with lemon zested mussel juice, Menton confit, simmered green vegetables; duo of shrimp and squid, lobster sauce flavored with tarragon, red rice and spinach; fried scallops, tartuffon, polenta and mangetout peas; veal stew with verbena, colorful vegetable fricassee; Peking duck with rare peppers and citrus honey, caramelized pineapple and mango, vegetable sticks; and Michel Roth on a recent Air France flight chuck braised beef, black truffle sauce, introducing his new menu offerings sautéed asparagus and porcini mushrooms.
Regional report and (the art) of French hospitality,” said a release from the carrier. Along with Roth on the January flight, were two Servair chefs, Michel Quissac and Roger Passet. For the Lorraine native, Michel Roth, it was his shakedown trip as an airline chef. “So this new experience (was) a real challenge for him, and he could bring his astonishing capacity for creating new recipes with the Servair chefs,” said Jean-Christophe Gaudeau Product Manager Business at Air
France. “On their side, Servair chefs shared their experience and their knowledge of air transportation gastronomy with him, so that he could avoid specific pitfalls and so that he could free his creativity and his talent.” Passengers on the January 15 flight had the first chance to partake in that experience. The in-flight menu was a selection of: veal simmered with verbena, vegetable fricassee; glazed duckling with rare peppercorns and citrus honey, caramelized mango and pineapple and vegetable bâtonnets; pollock
fish, mussel broth with menton-cured lemon zest and simmered vegetable; shrimp and squid with tarragon lobster sauce, red rice and baby spinach. Roth created six main dishes for the service. For the next eight months, Air France will be offering one of the Roth inspired dishes as part of its four main choices. The Roth choices will be changed twice per month. Passengers leaving the two Paris airports will be served the Michel Roth menus in Business Class from February until the end of September.
Air France makes jump to Air France’s latest regional offering, called Hop! took to the skies in March, promising passengers a clear selection of price ranges and several interesting inflight features. Hop! is the amalgamation of three of Air France’s regional carriers: Brit Air, Regional and Airlinair. Hop! started service March 31, offering 530 daily flights to 136 destinations with a fleet of aircraft seating between 48 and 100 passengers. Hop! will also take over 32 destinations currently served by Air France. A total of 3,000 people will work for the newly combined regional carrier. Destinations range from as far north as Oslo and as far south as Naples, west to Vigo, Portugal and east to Budapest. “With three very different types of offer, Hop! meets the needs of those in search of the cheapest fares as well as business travelers who are used to the all-inclusive offer,” said a release from Air France. The airline has invested in new technologies and will make extensive use of social media and digital press offers to drive passengers to the airlines. Fares on Hop! will start at €55 one way (US$60). Fares are structured in four ways: Youth/Senior/Family, Basic, Basic Plus and Maxi Flex. Among the standard offer on all flight categories are one bag of cabin luggage, information and text messaging abilities, credit card payment and an onboard snack. Passengers paying the Maxi Flex fare can check two bags and can change reservations and receive a refund if they choose not to fly. For an additional €20 passengers will be able to fly on Hop! with their pets. The fare structure on Hop! is designed for the 60% of Europeans who purchase tickets over the Internet. One of the new technologies available in Hop! will be access to media. On all flights, passengers will be able to download a digital version of their daily newspaper. Hop! promises passengers up to 60 regional daily newspapers that will be available before, during and after a flight. A selection of print newspapers will also be available at boarding.
A la carte offerings on Air France sell for between €12 and €28
In Air France’s Economy Class cabin most flights from Paris-Charles de Gaulle and Paris-Orly give passengers have the chance to select an a la carte offering in advance of their flight. Five menu items are priced between €12 and €28 (US$16 and $36). The a la carte menu can be ordered through Air France travel agencies, Air France call centers and online on the Air France website at the time of booking and in the “Manage my bookings” section, up to 24 hours before departure. The choices cover a variety of cuisines and tastes, from Italian to organic to a special seafood dish. Air France has also added an offering each month called Une Selection LENÔTRE, specially designed for Air France by the famous Lenôtre Culinary Institute. “Studies have shown that our customers want personalized solution to enhance their travel experience, depending on their needs and expectations,” Eugénie Audebert Economy Product Manager tells PAX International. “Including catering options giving them more choice in what they eat on board.”
LOVE IS IN THE AIR!
The delicious olive treat, now at 30,000 feet! Visit: www.oloves.com or email: email@example.com 24 | PAX INTERNATIONAL | MARCH/APRIL 2013
reins At the
Michel Emeyriat takes the top spot at Servair in a period of change and transition for the caterer and Air France
26 | PAX INTERNATIONAL | MARCH/APRIL 2013
Michel Emeyriat took over in January as the new Chairman and Managing Director of Servair at a time when airlines in Europe are still dealing with a lingering economic downturn. His first pledge was to reach out to the caterer’s customers. “My first concern, in conjunction with the company’s people, will be to face up to the economic challenges ahead by ensuring that we focus on the satisfaction of our customers and on sharing with them our values of performance and innovation,” he said in the announcement of his appointment. Two months into the new position, PAX International posed several questions to the new Chairman and Managing Director: Michel Emeyriat
PAX International: There have been numerous changes in the management positions at Air France and Servair at the start of the year. How has the transition process been going for those people in the top spots? What are some of the immediate priorities? Michel Emeyriat: First just let me say that I’m delighted to be taking over the reins at Servair. As you pointed out, my arrival coincides with a period of change at the Air France group. The transition period is unfolding in a very positive climate, with the outgoing teams leaving particularly detailed instructions for the newcomers. On that note, I’d like to thank Patrick Alexandre for his warm welcome and for everything he accomplished as head of Servair, which is now a dynamic, internationally recognized
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“Our experience, your guarantee of comfort” We manufacture blankets and inflight textiles. We develop and produce highly functional and innovative products, with attention to cost, design, technology and ecological responsibility.
company bursting with talent and resources. My first priority will be to consolidate the decisions that have already been made, which are taking the company in the right direction. At first, I’ll make sure we carry on with the developments under way. But we must also think about our future strategy and where we want to go. PAX: What role does Servair play in Air France’s Transform 2015 initiative? Emeyriat: As you mentioned, Servair has a noteworthy position in the Air France group’s new organization because it is now a business unit in its own right. As such, like all the group’s other entities, it must participate in and contribute to the efforts under way to get the company back on a sound footing, which focus as much on our productivity and competitiveness as on our relationship as a supplier to Air France and, of course, to all our other customers.
Our product range includes all types of woven, fleece & micro-fleece blankets, lightweight microfiber comforters, pillows & pillow covers, headrests, table linen, and hot & refreshing towels. We also develop textiles designed for crews and premium class passengers, to ensure that everyone can have a good night. See us at WTCE on stand 3C29. Euro-Goodnight S.L. Plaza Del Reino 3 E-46880 Bocairent Spain T: +34 962351202 F: +34 962351226
PAX: You bring an engineering background and vast experience in ground operations to the top spot at Servair. How will that help you in airline catering? Emeyriat: This experience is key because I’m familiar with the world of operations and the problems and challenges facing those professions today. I care a lot about setting up reliable processes and about the ability to innovate in the area of production management. Our professions are manual, and I’ll pay particular attention to the organization of working time and to the management of skills with the future in mind while maintaining constructive, continuous dialogue with employee representatives. PAX: In the announcement of your appointment, you mention the economic challenges for the airline sector. In light of that, how are you prioritizing your activities at the start of this year? Emeyriat: Servair’s activity is based on two pillars. The first is a strong, long-standing presence at the Paris airports, and in France more generally. In recent years we’ve enjoyed significant international growth, which has opened up new prospects. A presence outside our natural borders is our second pillar. Today, the combined difficulties of the European market, of our main customer in Paris and of the need to preserve Servair’s pool of skills and know-how lead me to do everything in my power to consolidate the results of our Paris units. We’ll need that base as a springboard for later growth, which will be achieved through investments in sustainable, profitable units in order to strengthen our international pillar.
28 | PAX INTERNATIONAL | MARCH/APRIL 2013
Patrick Alexandre, previous Chairman and CEO of Servair is now Executive Vice President – International and the Netherlands at Air France
PAX: You recently returned from Morocco, where Servair is now a full partner at three catering units. Are there other opportunities in Africa for the company to grow? Emeyriat: Servair is very well established in Africa, where we have 16 locations in 14 countries. Today, with growth rates in air transport expected to reach 6% a year over the next five years, the continent is attracting interest from investors. So we’re watching the African market very closely; the relationships we’ve forged with our partners for over 20 years will help us to do so. The quality of those partnerships has enabled us to become a catering expert in Africa on economic, technical and human grounds. But we don’t overlook other parts of the world where our expertise can benefit airlines, airports and of course travellers. PAX: Air France and Servair place culinary expertise front and centre. Given the pressure on caterers to cut costs, is it becoming more difficult to make that commitment? Emeyriat: Good and “less” are not necessarily antagonistic to each other. Of course, there’s a lot of pressure on costs in our industry. But should cutting costs destroy the essence of our business, starting with food? We must continue making sure that what we produce tastes good. To do that, we must find the new products, recipes or processes that will let us offer our customers innovative solutions. It’s our job to imagine the catering of tomorrow, with alternative solutions that preserve good food and, therefore, keep passengers happy. PAX: Finally, one personal question. What are your own culinary interests and pursuits? Emeyriat: I love cooking, elegantly set tables, wine, friendly meals… You know, I’m from the Lyon area, where food has a central, if not cultural, role! So I’ve got plenty of respect for the food professions, which require technique, passion and humility. In the past few weeks I’ve met some great chefs, whose simplicity and talent left an impression on me. Naturally I want to keep on promoting all those professions and preserving that know-how because they are the cornerstones of what we can give our customers and of our value-added tomorrow.
Source Globally... Deliver Locally!
For the last 10 years, Distribution and Service (DSI) has built a reputation of excellence in the travel catering sector. By helping guide customers through the process of importing and U.S. distribution, DSI can ensure on-time delivery of frozen and dry goods across North America. This know-how means that for DSI’s airline, cruise line and rail customers, sourcing can be done on a global level and brought into the United States, without hassle. A five million cubic foot warehouse on the East Coast and a three million cubic foot warehouse on the West Coast are ready night or day to receive your freight and push it forward quickly and safely. Whether your shipment is a full load or a single pallet, you can rest assure that you have a qualified team of operational experts who will work around the clock to protect, transport and deliver your frozen and dry goods. DSI (Distribution & Service, Inc) 3701 Pender Drive, Suite 115 Fairfax, Virginia 22030 USA Mike Aevermann Phone: (703) 267-9616 x104 Fax: (703) 267-9615 www.dsi-360.com
www.pax-intl.com | PAX INTERNATIONAL | 29
brilliance Lauren Brunetti investigates what exactly is behind an established brand and how important an innovative marketing strategy really is within our industry
n an industry where reputation is everything, there is no denying the fact that branding is a valuable aspect to any business; it defines the entire company, and more importantly, it also helps a company stand out from its competition. Plus, with social and digital marketing being more popular than ever before, branding is simply everywhere: from the workplace, to the web, and everything in between. Whether it’s the selection of colors to use in a logo, the choice of typography, or what special message to share within 140 characters on Twitter, companies around the globe make choices everyday that can affect their brand in an instant.
Watermark Products Watermark Products has been servicing the airline industry for over 25 years, starting with a single client, they now supply to major airlines worldwide. Historically, the company has been best known as an amenities supplier, but in the last six years Watermark has evolved into a well rounded inflight product supplier. “Our brand has always been to deliver quality products and build strong relationships with our customers, 30 | PAX INTERNATIONAL | MARCH/APRIL 2013
many of whom we have been working with environment that nurtures creative output. for in excess of 10 years,” said Trish Manten, These three things have allowed us to presManaging Director at Watermark Products ent some really exciting new projects to our clients,” she told PAX International. for Asia Pacific. Opting for a different approach to their Some of Watermark’s clients include Delta Air lines, Qantas, Singapore Airlines, Cathay marketing strategy this year, Watermark Pacific, British Airways, Air New Zealand Products will be attending WTCE in Hamand Etihad. Over time, as the company has burg, but will not have a stand. Instead, evolved as a product supplier, so too has their this year the team will be “out on the road.” logo and brand identity. “Our logo reflects Watermark will be presenting their new prodtradition and heritage with the use of metallic ucts and partnerships in more personalized inks and through the choice of typography,” presentations in their customers’ home ports. “Our team is really excited about the year Manten explained. Manten also pointed out that Watermark’s ahead – we have some great new products branding accent colors reflect a more modern and brand partnerships, so be sure to watch side of the company’s personality – one that this space!” is focused on brining fresh new concepts, materials and designs to the market. Buzz Products Over the last two years, Watermark Prod- Stemming from a love of toy design almost 14 ucts has invested in growing their design, development, and brand teams – an area that Manten says is very close to her heart, as this is where she started her career within the industry. “I am a firm believer in the power of a brand and that in order for it to be successful you need; a team who believe in the brand, a team who can deliver what the brand/company stands for and a business The Buzz logo is strongly aligned with the company’s sense of creativity and its design capabilities – offering a clean, contemporary brand image
supplier focus years ago, Buzz Products has grown into a global creative product agency offering innovative design solutions to the airline, FMCG, health and beauty, QSR and retail industries. The Buzz travel division works with over 20 airline clients globally. “We provide unique product solutions, while managing the entire brief to delivery, including custom design, production and brand collaborations,” Leonard Hamersfeld, Director at Buzz told PAX International. Creativity and innovation form the foundation for the culture at Buzz and according to Hamersfeld, it is this culture that resonates in the company’s brand identity and company values. “The ethos and culture at Buzz is paramount in defining who we are, what we do and what we offer to our clients. Buzz is adventurous and not afraid to push the boundaries, we’re passionate about the work that we do, the power of a great product and its ability to leave a lasting impression,” he said. Buzz aims to add a point of difference in everything they do - from their products to their brand identity- and this is what the company calls the Buzz Twist, Hamersfeld said. The Buzz Twist extends to the company’s design thinking, internal procedures and communications, and also how the company chooses to interact with clients and suppliers. “Our branding and marketing materials are always fun and engaging – we aim to create a ‘buzz’ with everything that we do - from our tear-off perforated business cards, to our compliment slips praising real compliments such as, “you’re my favorite client” and “you’re so good-looking.” The Buzz logo is also strongly aligned with the company’s sense of creativity and its design capabilities – offering a clean, contemporary brand image - this is strong and evident with the Buzz “bolt” defined between the ‘Z’s.’
Cheeky, passionate and innovative, are three important characteristics of Monty’s Bakehouse when it comes to their logo
Monty’s Bakehouse Providing a much needed alternative to the fast food industry, Monty’s Bakehouse offers a wide range of products, which include filled wraps, pizza subs, Scoffins, ciabbatas and paninis. “We only use ingredients you’d find in the kitchen cupboard, and our home-made recipes are award winning, which is what you’d expect from Monty’s Bakehouse hot posh snacks – a brand positioning we’re proud of,” said Matt Crane, CEO of Monty’s Bakehouse. Cheeky, passionate and innovative, are three important characteristics of Monty’s Bakehouse when it comes to their logo. As a result, this company chose a curvy font to reflect the fun and cheeky element to their brand and also chose a bold, black colored font to signify that the company is always making an impact and standing out from the crowd. “We actively encourage our products to reinforce our brand personality – the home-made, kitchen cupboard ingredients we work with and the simplicity and quality we bring to baking. These guidelines provide a coherent set of rules to refer too when creating any Monty’s Bakehouse product,” Crane said. “We hope that our jaunty informal fonts, light-hearted copy, curvy logo and slightly scratchy hand drawn images go some way towards reminding you that Monty’s Bakehouse is very much a company that will always stay true to our small company mentality, irrespective of how much good fortune we enjoy in the foreseeable future.”
PAX International also caught up with WESSCO International, US-based supplier of onboard service products to the global
In the last couple of years, WESSCO’s brand focus has shifted from purely sourcing to creating value through brand relations, world-class design and global solutions
32 | PAX INTERNATIONAL | MARCH/APRIL 2013
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supplier focus airline industry. WESSCO International was founded by Bob Bregman in 1979 and is headquartered in Los Angeles, CA. “Our logo, marketing materials and our physical tradeshow presence are meant to convey what it means to do business with WESSCO: simple, straightforward, clean, elegant and professional, yet always fun,” said Petros Sakkis, Vice President of International Operations at WESSCO. WESSCO is also one of the only distributors to supply a wide range of products to both the travel and hospitality industries – including airlines, hotels, cruise lines and spas. WESSCO offers a broader awareness of the rising trends and a wider base of product development experience used to assist their airline customers in designing and creating new products, Sakkis said. In the last couple of years, WESSCO’s brand focus has shifted from purely sourcing to creating value through brand relations, world-class design and global solutions. As a result, the company now uses the following tagline: “We Source the World for You… to Provide a Special Experience for your Guests and Passengers!” “Our brand partners entrust us with their most precious asset, and it is imperative to reward that trust by treating their brand with the utmost respect and sensitivity,” said Sakkis. WESSCO International will also be unveiling a number of new brand collaborations, as well as showcasing their new 2013 product collections at WTCE in Hamburg.
Lily O’Briens Lily O’Brien’s is one of Ireland’s best-loved premium chocolatiers. Based in Co. Kildare, the company started life in 1992 as the brainchild of Mary Ann O’Brien. With little more than a wooden spoon, two saucepans and a unique passion for chocolate, Mary Ann began making mouth-watering chocolates directly from her kitchen. “We’re proud to say that more than 10 million Lily O’Brien’s chocolates and desserts feature on board airlines across the globe each year,” said Suzanne Walsh, Marketing Manager at Lily O’Briens. According to Walsh, Lily O’Brien’s has always been positioned as an affordable luxury chocolate brand, and as a result, the company’s brand identity has changed very little since it was founded in 1992. When asked to summarize their brand identity, Walsh told PAX International that it involved: genuine passion for chocolate, family values, commitment to using the best quality ingredients (locally-sourced where possible) and a strong belief in building sustainable business relationships. 34 | PAX INTERNATIONAL | MARCH/APRIL 2013
The Lily O’Briens logo reflects the homemade provenance of the company, along with the “Irish” origins of the brand
“In terms of our brand aesthetic, we have actually gone through a comprehensive evolution and brand re-development in 2012, which has been launched to market in 2013. After 14 months of hard work, consumer research, design development and tweaking, this evolution process has generated a brand visual which is consistent, premium, classic and inspirational,” she said. The Lily O’Brien’s logo, has evolved many times since its first iteration. The logo itself reflects the home made provenance of the company, along with the “Irish” origins of the brand. “Our logo was first created by our founder, Mary Ann O’Brien, and is a stylized signature,” she explains. “The stylized “O” icon in the centre of the logo is now used as a strong brand identifier throughout our new packaging and this “torq” takes inspiration from Irish history.” Generally, the Lily O’Brien’s logo is visualized in deep chocolate brown, to reflect the quality of the product being sold. Then, a variety of accent colors are used within the brand style palette, to help identify the collection of chocolates in question.
MiniBite® by Hoppe Privately owned and with over 50 years of success under their belt, Minibite® is a trademark of the Hoppe Group, located in the Netherlands. According to Corné van Vuren, Travel Catering Sales and Marketing Director at Hoppe, the focus for MiniBite® is on food service and inflight catering, with portion packaging of sweet biscuits and savoury snacks being the soul of the company. “After being successful in portion packed snacks, which drew the attention of the travel catering industry, we developed and rolled-out our Minibite® product range. We are proud to serve prominent clients like KLM, Lufthansa, AirBerlin, Novair and Air Tahiti, to name a few,” he told PAX International. As a brand, Minibite® has specifically been designed to fit the needs and likes of the travel catering industry. “The brand is mostly valued for its contemporary and timeless design in combination with a great quality products, both sweet and savoury.” The Minibite® range is more than a logo by itself; rather than just a logo, the strength lies in its total design: stylish but still accessible, van
The MiniBite® logo uses the color black for their savoury bites and white for their sweet snacks
supplier focus Vuren explained. “We chose the color black for our savory bites, and white for our sweet snacks. The contrast of colors makes them a perfect match (a bit like ying-and-yang). And for Minibite’s Safari kids cookies, the choice was clear that we simply had to go for bright and colorful, of course,” he says. According to van Vuren, nowadays, “the industry” simply demands more; brands must clearly ‘walk an extra mile’ in order to maintain customer loyalty (and this goes beyond the point of price). “We found that airlines are looking to enforce their own brand identity too, as competition is fierce,” he said. “These days, airlines are competing head-on for the loyalty of passengers, but they also realize there is more to do than just being the cheapest. It is the whole onboard experience - including the inflight snacks, which can make the difference!” As a result, MiniBite successfully developed a program called Portion Brand Experience (PBE): a customized mini bag filled with a tasty snack in line with the airline’s identity to create brand sympathy. “It’s the small things that count! Moreover, a ‘PBE’ is a great communication tool and is ideal for co-branding and advertising. It brings your message directly in the hands and minds of your audience. Which other onboard advertising tool can do that?”
FORMIA Keeping a fine balance between value creation and brand appeal, FORMIA develops specific products to cater to travelers’ personal needs while they are away from the comfort of their home. “Our challenge is to translate retail or luxury brand products into solutions that fits airline budgets whilst reflecting the brand’s image, high perceived value and deliver the emotional value,” said Yves Alavo, Executive Director at FORMIA. FORMIA‘s partnerships with luxury brands is exemplified through the company’s choice of marketing. “To create this
connection between high fashion, luxury and the travel world we use visuals that relate to a luxurious universe. Several of our touch points, such our offices, our presentations to customers, our FORUM365 or our booth, give the feeling of a luxury retail boutique environment.” FORMIA’s success is inspired by the Asian hospitality culture. “FORMIA is written in European alphabet and the Chinese symbol (pronounced Ren, which means person, people or human). This embodies our values of indulgence; it is achieved by the commitment of an international team to better understand our customers, amongst which some enjoy the highest travel standard facilities, Alavo explains.” The democratization of luxury has been one of the most important marketing phenomenons of modern times, Alavo told PAX International. “The challenge of striking the right balance between a brand’s rich heritage and the freshness of new ideas however remains. How to remain true to brand values and territory, while pushing the boundaries of creation is key to us and forces us to understand constantly both the brand and the airlines’ expectations.”
Skysupply In an effort to better fit their image as a company, Skysupply has recently revamped their online website, aiming for it to go live in April before WTCE kicks off in Hamburg, Germany. “The website was about 10 years old and as a design-oriented company, that didn’t really fit our image. That’s why we have decided to take it off and launch a new website in April,” explains Wolfgang Bücherl, Managing Director at Skysupply. The company will also be showing off a new stand at this year’s show, complete with avant-garde industrial design elements and incorporating metallic building materials to reflect the construction of today’s modern passenger aircraft.
FORMIA‘s partnerships with luxury brands is exemplified through the company’s choice of marketing
Wolfgang Bücherl at Skysupply feels it is important to support modern products with a modern marketing message
More than 20 years old, Skysupply has its headquarters in Munich Germany, with representatives in Asia and in the United Kingdom as well. “Our message is to inform our customers that we are very design-oriented, giving full service especially on products like comfort items and toys, which are much of our core business. Skysuppy is setting trends and standards rather than following them. With our great demands on quality. With our most creative design development division based on state-of-the-art computer technology. With our unmatched sourcing capability. With our strict controlling mechanism guaranteeing maximum cost savings through minimum overhead costs,” Bücherl told PAX International. The company plans to keep its logo largely the same, but may perhaps change its colors. “We think our logo is still very modern, even though we have had it for many years. The message is more about image and quality, not specifically about single items. Instead, it’s more a general overview of the kind of service we are able to offer.” A special focus on creating new ideas that are modern and unique for their customers is something that is apparent in Skysupply’s branding as a company. “If your logo does not represent you in this way, it is counterproductive. You cannot say, ‘on one hand I have this outdated image and on the other hand I’m promoting a modern product range’,” he explains. www.pax-intl.com | PAX INTERNATIONAL | 35
Fresh eyes supplier focus
In an industry that is rapidly evolving as airlines find new ways to operate, some of the young companies found at this year’s World Travel Catering Expo are bringing new approaches to meet the many challenges by
stablishing a presence in any industry is a challenge; but when the industry itself is in the throes of sea changes that come and go with regularity, the task of making a name and building a customer base becomes even more difficult. Profit margins are tight for suppliers and their airline customers alike. However, many of the new companies at this year ‘s World Travel Catering and Onboard Services Expo are finding their way with daring new approaches, speed and flexibility that are valued virtues in a fast paced business. A half-dozen companies agreed to take part in a look at the industry through fresh eyes for this issue of PAX International. Though their approach to serving their customers may be to stress their ability to navigate the business world in new and different ways, they realize that when it comes time to produce, it takes more than creativity or charisma, or a presence in social media. It requires the ability to be a reliable partner that meets the airline’s needs again and again.
‘I’m a communicative person, interested in many things… FSP has been operating since 2006, developing specialized papers and nonwoven products for airline catering and
An example of FSP’s line of paper products
36 | PAX INTERNATIONAL | MARCH/APRIL 2013
medical supply companies. The company’s products are made with non-skid coatings that are useful addition in a service industry that operates in tight quarters and constant motion. FSP guarantees that contents of a tray are slip-proof at an angle of up to 35 degrees. Those tray mats were among the standard equipment when Lufthansa German Airlines received the Frankfurt am Main, the first A380 delivered to the carrier. FSP is also in the midst of developing a range of napkins made of air-laid material that can be manufactured in many sizes, with the ability to adapt to many types of foldings. “We are a paper converter, and we have a big product range,” said Evelyn Billion, Sales Manager at the Emmerich am Rhein-based company located just northwest of Dusseldorf near the Netherlands border. “We have so many different kinds of papers, which can be printed and folded. We are always looking out for best solution.” Though fewer than 10 years in the industry, many of the company’s employees, from the sales staff to operators of the company’s sophisticated machinery have decades of experience, some of it in the same building. FSP was formed in 2006 from a failed company that previously occupied the Emmerich plant. FSP’s versatile line of tray mats will again be the mainstay of the company’s stand at
Evelyn Billion, Sales Manager at FSP
WTCE. Though the product line will be much the same, Billion says FSP will stress to visitors its service and reliability, and passionate interest in helping airlines solve their problems. “I am a communicative person, interested in many things, and nosey,” Billion jokes. “I like people, and for me it is very important to meet and talk to people from different countries. I think one has to learn new things every day, and be open for everything and listen.” Naturally, the company’s plans are to continue growth in the year ahead. But to achieve the growth Billion says that FSP will need to stress the time-honored virtues of quality products and a fair prices. “And whatever will happen, we have the solution for our customers.”
‘I saw inflight service processes with new and fresh eyes…’ Jarmo Aurekoski formed Icebridge Ltd. with partners after spending more than 15 years in the food and beverage business and in 2006 began his aviation career at two airlines both in his native Finland. After that, Aurekoski saw that the industry needed some changes, and went to work in his garage, looking for a sound solution to
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supplier focus one of catering’s thorniest problems – reliably maintaining fresh and chilled products over long periods of time in a variety of different operations. Icebridge cooling solutions makes use of either dry ice or Eutectic frozen ice packs. They can be adapted to airlines using trays and drawers for inflight service, or packed for buy-on-board service. They are suitable for Atlas, KSSU or ACE trolleys and containers. Jarmo Aurekoski The company’s newest product is an Atlas oven insert case that can store oven inserts with meal casseroles in the cargo hold for a return flight. Depending on the cooling source, food can stay fresh or frozen for 24 to 48 hours. All Icebridge products are built for airlines concerned with weight in the cabin and are cost effective and recyclable. In the beginning, Aurekoski developed the first Icebridge tray in the aforementioned garage and brushed off the naysayers. He later showed the
product to The Foundation for Finnish Innovation, which provided backing. The Finnish airline Blue1 later rolled out Icebridge cooling products to its entire fleet. Now the company has eight airline customers and Aurekoski said more than 40 other airlines are testing products. With the help of Icebridge products, KLM CityHopper has been able to manage all their catering and return catering from their Amsterdam base. Icebridge, based Tuusula, Finland, has since grown and branched out. Ville Kurki is the Icebridge Vice President of Icebridge North America. Jukka Hämäläinen is an international senior executive who worked for British Airways and Finnair ground handling. Oliver Schulz is responsible the sales in Middle East and Africa, from Dubai with his colleague Jens Roder. Both men also have a background in ground handling. Typical of a company that is out to challenge the status quo of an industry, Icebridge is looking to grow, but not looking too far ahead. Development in other transportation and food and beverage sectors is a goal, Aurekoski, but long-term thinking has its own hazards. “Looking ahead to 2023 is impossible or may be meaningless in this rapidly changing world,” he said.
‘Even if our contribution to an inflight meal service is one item…’ In the second quarter of last year, AMKO Group International was put to a test that required a resourceful production plan and superior logistics between expediters and customers to successfully see that 3.5 million pieces of ceramic were manufactured and shipped with a short lead time. Success and pride at projects large and small has been part of the Plainview, New York company’s philosophy whether it’s a multimillion item shipment or a custom made basket or a steel cake stand.
An example of AMKO Group International’s line of tableware
In the seven years since its formation, AMKO has moved beyond being primarily a supplier to U.S. airlines to boast a customer base of carriers from Canada to South Africa. “We have been steadfast to our production, on-time delivery commitments and when given the opportunity to create and develop a new item, AMKO’s reaction time is immediate,” said Ann Mottola, AMKO’s Vice President of Sales. 38 | PAX INTERNATIONAL | MARCH/APRIL 2013
supplier focus Ceramic dinnerware and stainless steel cutlery are the company’s specialties and some of its newest shapes will be at this year’s WTCE. What visitors to the stand will find are designs that Mottola said are “less structured” than common round and square products and are something interesting and chic. For airlines interested in a practical safety solution AMKO has its Aero-Serv hot beverage server in two sizes. The Aero-Serv is made with a locking lid and rubber handle to reduce fatigue from repetitive pouring. Though the company has existed under its present name for eight years, Mottola and Managing Director Joseph Catarino have a combined 40 years experience in the industry. The two veterans have seen firsthand how the fortunes of airlines affect suppliers. “Over the last 10 years, clearly, driving costs down has been critical to the success of the airlines, and, as you have seen over the past several years, it has become more and more important,” said Mottola. With such a cost pressure, companies like AMKO are forced to walk the line of providing cost effective products that are, at the same time, sturdy and useful. The company pursues a philosophy that seeks to make products that fulfill to the fullest the niche role they play in the inflight service of any of their customers. “Even if our contribution to an in-flight meal service is one item on that tray, it is gratifying to know that item is adding to millions of passengers’ in-flight experience,” said Mottola.
‘At a time when others in the industry were cutting back….” In the 10 years since the company was formed, En Route International of New Lodge in
EnRoute’s in the Mood for Food line of products
Winkfield, United Kingdom has made an effort to place itself front and center among a competitive group of suppliers, developing products at brisk pace while opening branch offices in transportation hubs like Dubai and Atlanta. The company’s genesis in the UK came in early 2002 when British Airways and Gate Gourmet revealed plans to close the in-house bakery at London/Heathrow. The company stepped in, developing artisan rolls delivered in premium bread bags. A new chapter for the company was written in May of last year when dnata - another company with bold plans for expansion - became a major shareholder. Under the leadership of Managing Director Alison Lessmann, En Route International has become one of the industry’s well-known brands, even as it develops new brands of its own
for transportation customers. The portfolio is rife with hip and fun sounding names: me, myself & my, in the Mood for Food and yum.me. Backing up the products has been company’s commitments to high-tech solutions with strong focus on logistics forged in its early years. Delivering all of that to a new worldwide base of customers has been some of the keys to success, in addition to years of solid planning. “In 2008, at a time when others in the industry were cutting back, En Route took the bold decision to significantly invest in the development of brands,” said Alison Lessmann. “Preparing them for introduction when market conditions were more positive.” In the past two years, much has happened. En Route began supplying British Airways with bakery products from the West and East Coast of the United States to the UK. The company opened a sales office in Dubai and opened a bake-off facility near Heathrow Airport. Distribution offices in Dubai opened in 2011. In the past year, En Route won business of American Airlines for its European network and won a Design Effectiveness Award for “me, myself & my” brand.
‘I’m very proud of our company’s ability to adapt to change…’
En Route Managing Director Alison Lessmann (center) welcoming two key appointments New Product Development Managers Nicole Strachan and John Bancroft
Global Inflight Products (GIP) is based in one of the world’s aviation hubs with a headquarters in Redmond, Washington, outside Seattle. Like the large aircraft that move out of the Boeing assembly plant, GIP’s reach depends on successfully working with a www.pax-intl.com | PAX INTERNATIONAL | 39
supplier focus worldwide range of customers. One of the most recent successes was its “Kahlo” porcelain line that will soon be aboard Tunisair - a design that CEO Lisa Benzaoui is certain will “bring the beauty and style of fine restaurant dining to the air.” The company’s product line is hardly limited to porcelain, though. Benzaoui can give a pithy description of what each item in the product line can accomplish for an airline customer: Dine, Relax, Listen, Refresh and Clean. It’s very similar to the company’s motto coined by its Chairman Zine Badissy, which stresses GIP’s capabilities “From Toothpick to Trolley.” GIP, established in 1995, is the newest entrant the company (Air Transportation Support Group) that includes Global Aviation Support a company that specializes in export financing and aircraft sales. Aviation Spares and Services International Company is an FAA approved aircraft parts, supplies and services company that is also part of the group. “I’m very proud of our company’s ability to adapt to change in the industry and to support the wide range of customer requirements,” said Benzaoui. “We have been successful in making this happen, because we have a very hard working, collaborative, nimble and flexible team.” That team is riding the crest of a constantly changing industry, which is what Benzaoui finds the most exciting aspect of the work GIP does. In the midst of the excitement, GIP strives to make itself stand out among its many competitors. With an emphasis on competitive pricing, GIP is able to deliver multiple products together to economize on shipping costs. In a world that prides itself on tight logistics and just in time manufacturing and delivery, GIP stands at the ready with items on inventory for year-round requirements. “We also keep a stock of key products to respond to urgent requests,” said Benzaoui.
New designs from Global Inflight Products
Global Inflight Products’ porcelain service on Tunisair
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In for the long
Over the decades, airlines and suppliers have come and gone, but this year’s WTCE will be hosting many firms that have contributed innovation and problem solving skills from the early days of aviation by RICK LUNDSTROM
heir focus is global and their approach is contemporary, but many of the companies exhibiting at this year’s World Travel Catering and Onboard Services Expo have origins that predate airline travel and in some cases motorized travel itself. Over the decades they have adapted and grown, and in many cases helped write the history of cabin service, one product at a time, one innovation at a time, and helped airlines solve problems large and small. While one of the companies interviewed by PAX International helped pioneer and develop a series of branded and buy-on-board concepts that were among the first of its kind, another supplied cabin staff with an effective tool to fight an ongoing infestation of flies that plagued Trans World Airlines in its startup days. “Glamorous, I know,” joked Anne Bauer, President of Racket Inflight Service Products, one of the companies that gave PAX International a rundown of its activities and how it managed to endure a beginning at the gateway of a hardscrabble American West to take its place among the established suppliers of the airline industry. As would be expected, the established companies that answered questions began their years in the airline world supplying wares on an elemental level: Dairy products, cutlery, disposable napkins, bread and, in the case of Racket Inflight Services, fly swatters. It may have gotten them in the door, but staying there, in an industry with as many ups and downs as aviation, required more. And once they found a way in, they had to fight to stay there.
‘Innovations begin with customer’s needs…’ Fiblon Oy began with the efforts by a man named Pertti Ekberg, who once crouched beneath the low ceiling of his basement 42 | PAX INTERNATIONAL | MARCH/APRIL 2013
cutting and folding disposable sheets for hospital use. Warehouse space was equally at a premium, so Ekberg must have kept the family car outside year round to store products in the garage. What originated as a 40-square meter basement production facility is now a 10,000 square meter plant in the city of Pori, Finland, not far from the shores of the Gulf of Bothnia. The facility produces eight lines of napkins and headrest covers from 25 metric tons of raw material every day.Logically, Fiblon’s first airline customer was the country’s flag carrier, Finnair more than 30 years ago. “They had some product problems and they invited us to help with these problems,” said Anne Ekberg, Vice President of Sales and Market-
based not only on price, but on its ability to find a home in a world that is watching their activities with an environmentallyenlightened eye. “Innovations begin with the customer’s needs. Our way of doing business and manufacturing products is eco-efficient,” said Ekberg. “We are always developing new environmentally friendly products. “We consider the environment in all our operations, from raw materials to transport and waste recycling.” At this year’s WTCE, Fiblon will be bringing a new product that Ekberg called the Future Concept. Fiblon’s website touted the Future Concept abilities as tools for what the company calls “anticipation work” and support in the design process.
Fiblon makes a selection of fiber-based cleaning cloths in several varieties
ing at Fiblon. “We have cooperated ever since.” Fiblon now produces tabletop goods such as napkins, travel comfort items and fiberbased cleaning cloths. At the helm of the company is Managing Director Pekka Ekberg with Business Development Director Eerik Korpunen. Kati Aalto is the Product Manager. As a family company, Fiblon has a core group of employees who can make fast and flexible decisions, says Ann Ekberg. The company has kept a forward look through lean and fat times, investing in personnel and staying aware of the pressures and the scrutiny, particularly on companies that now manufacture disposable products. Airline customers, more and more, source material
“We are going to launch the totally new concept, which is going to help our customers to strengthen their brand and give them totally new tools in their activities,” said Ekberg.
With inflight foodservice in his blood…’ Much of the world may not recognize the name Rubschlager Baking, which has been in business in Chicago since 1913. However, the modest baker has been a supplier to airlines for more than 35 years and at least one person in the industry, Harvey Alpert, cherishes its history and remembers fondly his long association with its products.
SUPPLIER FOCUS SUSTAINABILITY These days, the Los Angeles servings of beverages from the Coca-Cola based broker handles more than portfolio were poured inflight last year. two dozen other manufacturers “A sales executive at Harvey Alpert & with names that are much more Company is expected to become and expert well-known, such as Campbell’s, in their manufacturer’s product lines and Nabisco, Kellogg’s and Coca- capabilities in order to do four things,” said Cola. But the company’s founder Paul Normand, General Manager at Harvey Harvey Alpert remembers other Alpert & Company. “Drive sales to all airlines, names, which gave the company capitalize on the supplier’s strengths, provide its start back in 1977. Among superior service to our airlines customers and them are Pogen’s cookies, Swiss provide the point of continuity when both Knight cheese, IBM (which the manufacturer and the airline experience became Overhill Foods), and staff turnover.” the aforementioned Rubschlager Alpert spotted the importance of brands Baking. in the late 1980s when airlines were still pri“I was handling the sales sup- marily sourcing locally. Within two years of The Castello Monte Vibiano Vecchio estate port for some existing place- becoming the exclusive distributor of Minute offers visitors unique eco-tours, which are conductedments aboardwith electric vehiclesof airlines,” a number Maid products, they were a mainstay on all said Alpert. “But my first big sale the U.S. airlines. “The Minute Maid success on nearby my own was story is something proud of,” Alpert aroundI’m thereally estate as well, such for a ride to the hills andseven fields.million When initiatives units a year of Rubschlager Club said. “Because it showed manufacturers the the tours first began, the estate only received as giving their employees bicycles to help Bread portion packs to Eastern power of getting their brand in front of tens a few visitors each month, but now, thanks to encourage them not to drive to work, and ” of millions of airlinewith passengers provided energy a doubleand barrier roof. social mediaAirlines. and word-of-mouth from posi- conserving In a given year, Harvey Alpert airlines with consistent, quality product at a tive reviews, Castello Monte Vibiano Vecchio “We are just a medium size farm and alone & Company now ships more than 14 good value. ” receives more than 10,000 people for the tour we will never make a huge impact. But with cases of food, beverages and theThe story isand stillour being written. helpcompany’s of our suppliers customers, everymillion single year. amenities to U.S. and international carJoining its line of products are peanuts and The Fasola Bologna family has also imple- we will go into the future with great results riers. What’s more, a total of 630 million pretzels from the King Nut Company and mented a number of other environmental that will benefit all of us.”
noted that the sustainable plastic glass prolongs Harvey Alpert started the shelf life of the wine to at least one year. his firm in 1977
Living the dream Over the years, family owned wine and olive oil supplier Castello Monte Vibiano Vecchio, has put a strong and innovative green plan in motion, while encouraging others to foster the same respect. According to Lorenzo Fasola Bologna, CEO of Castello Monte Vibiano Vecchio, the quality of their products starts from the purity of the environment, which is where their olives and grapes are grown. “We are inventorying our greenhouse gas emissions and lowering them year by year, towards our project, ° Green Revolution. It means that we look for all of the best practices and interventions that we can, to try to absorb more quantity of GHG emissions,” he explains. Since June 2010, Monte Vibiano has offered their visitors the opportunity to discover the secrets behind their famous collection of olive oil and wines through their unique eco-tours, which are conducted aboard electric vehicles Minute Maid products made a splash and travel around the entire in an inflight serviceestate. culture Visitors that once relied heavily on cellar local sourcing begin their tour at the wine in the valley, and from there, they board electric vehicles
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‘We balance past, present and future by keeping focus on our ideals…’ In the shadow of the ruins of Corfe Castle in Dorset, the Isle of Purbeck must seem a long way from the bustle of airports and the tight logistics and demands for innovative products sought by airlines and caterers. “Challenges – oh so many!” said Hazel Hartle, who manages the family owned company with her husband Pete. “Managing local sourcing, maintaining the quality, delivering service, constantly innovating and keeping the business profitable.” The company does all that from a farm base, which has been in business selling ice cream and other dairy products since 1988. Milk is bought from neighboring farms, as is the British sugar and skimmed milk powder. Sales Director Patrick Ward joins the husband and wife team and brings the total number of employees at Purbeck to 17. From the green hills that invite bicyclists to the beaches that invite sunbathers, Purbeck has ventured out and found a customer base in the airline industry that currently includes Japan Airlines and Air Canada. Airline caterers such as LSG Sky Chefs and Monty’s Bakehouse also handle Purbeck products. Its first customer in the industry was Gate Gourmet, which took the company’s 80 ml ice cream
tub and spoon for service on British Airways. Despite the challenges, Hazel Hartle maintains that the small group of employees makes for a enjoyable day at work. The casual atmosphere is balanced by an approach to the business that relies on three-year plans, which set out aims and objectives early in the year. “We balance the past, present and future by keeping focus on our ideas and not compromising,” said Hartle. Part of the company’s most recent three year-objective is to stress its halal compliance, which has become an important selling point to their airline customers. Ten years out, Purbeck is aiming for international recognition for its premium line of real dairy ice creams and sorbets. The company’s mainstay of 80 ml spoonin-lid tubs will be shown to visitors at this year’s WTCE, now available in gluten, nut, egg and color free varieties, suitable for vegetarian and halal service.
‘You quickly realize this isn’t just a company history, it’s a family history…” Anne Bauer’s great-great-grandfather, Daniel Hoagland may have been the owner and founder of Racket Merchandise Company, but the current president acknowledges that his wife Lillie LePage Hoagland, a French immigrant, was the business brains behind the operation. The pair formed the company in 1891 selling dry goods and groceries out of the Kansas City business on the edge of the frontier. The first Racket customers were people moving west on the Oregon and Santa Fe Trails. They
Racket Inflight Services President Anne Bauer
were the first travelers to use Racket products, and Lillie ran most of the operation, making use of a keen business mind. The company has been passed along, changing family management and focus from dry goods to restaurant supply to its present specialty that started when Trans World Airlines turned to Racket for help when modern technology clashed with age-old agriculture. “In the 1940s, Racket entered the airline industry by supplying fly swatters to TWA,” said Bauer. With the airport’s location next to the Kansas City stockyards, flies became a problem when aircraft doors were open on the runway. Lillie and Daniel Hoagland would be surprised to see what transpired from there. Now, Racket Inflight Service Products specializes in a line of comfort items and supplies that touch every aspect of cabin service from meals to amenities to products that still give comfort to travelers. Flies are not be
The Purbeck team at the company’s headquarters in Dorset
Purbeck ice cream products are now served on several airlines
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SUPPLIER FOCUS near the problem they were in the 1940s, but solving problems for customers in the throes of change is still done daily at Racket. The company prides itself on the ability modify and adjust programs and customize products. “Our airline clients face the same types of challenges,” says Bauer. “Our job is to create products and solutions to help solve their challenges. And in doing so, ours are taken care of the in the process.” For several years, Racket has been setting its sights overseas. It has opened a branch in Brussels, and Bauer said one of the company’s main goals is to build a broader client base in Europe and the Middle East and expanding its production capabilities in Asia. Last year, Brandon Bauer, Anne’s husband, joined the company as the Executive Vice President. The company is planning to show some new products for this year’s WTCE, but the current savvy businesswoman at the helm of Racket Inflight Services is keeping them under wraps.
‘It all began with one spoon and many others followed…’
SWISS International was the first airline customer for Sola Switzerland products
the strictest Swiss standards.” These days the company manufactures its products in its home country and a factory in Asia. From there, Sola Switzerland is determined to make its mark in households, hotels and the airline business. Young and old report for work every day. On staff at Sola Switzerland are an 84-yearold silversmith and a commercial apprentice at 17, who manages a small portfolio of Swiss customers. “The whole company is based on
Sola has expanded its production capabilities with a plant in Asia
modular teams,” said Spitz. “They are fighting in a fair competition to win the globe.” Not only is Sola Switzerland out to “win the globe” but the sky as well. And like the days when it won the attention of Tyler Brulé, Sola is now out to win the attention of the airline industry. “We work for and with our customers with the aim to win the daily competitions in a demanding profession,” said Spitz. “It’s is not a job, it is a mission!”
Though the company’s roots go back to the 1860s as a longtime producer of flatware and silverware, Sola Switzerland AG was not not a player in the airline industry until it won a design competition by Canadian magazine publisher and style guru Tyler Brulé which paved the way for its first transportation customer, SWISS International airlines. Other airline customers followed along with ferr y companies Tallink, Silja and Viking Line. Now, Sola Switzerland products have become a regular addition to the aviation circle of suppliers. At this year’s WTCE a dozen new shapes will be shown for the HAND SANITIZER first time. single-use liquid packets “Our main strength is the simple fact Great for lunch boxes & on the go that we are a cutlery Kills 99.99% of common germs manufacturer with & bacteria in seconds company-owned factories,” said Matthias Made in the USA Spitz Chief Executive Over 50% of after-tax profits from B4 A HEALTHY BEGINNING Officer at Sola Switzersupport Green and charitable causes land. “We can therefore TO EVERY MEAL Follow us on guarantee to craft the best cutlery possible, Midway Advanced Products, LLC manufactured under VISIT US ONLINE! B4PRODUCTS.COM
www.pax-intl.com | PAX INTERNATIONAL | 45
PAX International profiles a number of interesting companies about the various ways in which knowledge, skills and expertise gleaned in other segments have helped them transition successfully into the travel catering marketplace by Maryann Simson
alking the halls of a large airline service industry gathering like WTCE, one will find that relatively few exhibiting companies are active in this sector alone. Of course there are some firms that have managed to carve out a comfortable niche in this competitive world and are happy to stay within it, but many more seem to have arrived here after first finding success in other markets. Many industry players have seen good fortune in equally challenging exchanges including retail, foodservice, catering, wholesale and manufacturing. Some, like catering or foodservice, have a very obvious connection to the travel catering industry. Other transitions made by the companies in the following pages have a much less obvious link to the airline supply business.
Classroom to cabin Green Gourmet, founded in the early 1990’s by current CEO Adam Starkey, has only been operating in the airline space for about four years. In that time, however, the company has managed to land six
major airlines and four large international flight caterers as customers, winning each over with various products from the “it’s just…” range of hot snacks developed specifically for inflight service. The star of the range, the “it’s just… my bag of fries”, turned many heads in 2012 when it launched at WTCE Hamburg, having solved the conundrum of soggy fries inflight. Despite rapid acceptance into the airline catering fold and projected growth into this sector, Julie Moore, Managing Director of Green Gourmet admits that the majority of the firm’s revenue still comes from elsewhere. “We started off supplying the foodservice market 22 years ago, focusing predominantly on the education sector,” she reveals. “We now supply to more than 125 local education authorities across Great Britain. Schools and universities represent about approximately two thirds of our turnover, and because we have only just recently entered the travel sector, it only represents about approximately one third. It is not the main part of our business,
The “it’s just…” range of hot snacks developed specifically for inflight service
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but it is significant and we envision it growing very much for us over the next three years.” When it was time to test the airlines waters, Green Gourmet did have a few products already in use for foodservice that the team thought passengers might enjoy, but it was apparent that they would simply not work onboard given the obvious constraints of food preparation in the cabin. “We took four to five months in development to get this right, so that it is easy to prepare and serve with no mess or waste,” says Moore, adding that designing product specific to the airlines was just one part of the transition for Green Gourmet. “We brought Brand Coordinator Maja Strus onboard to research and understand what is needed for both airline customers and caterers, and we have also brought in an International Business Development Manager to focus on airlines and other overseas projects.” Green Gourmet will launch a new range of products for complimentary service at WTCE in Hamburg.
Plane goodness For UK based food company Yum Yum Bros., new exhibitor this year at WTCE, the journey into the airline catering market began at the golf course. “My brother and I are both keen sportsmen and several years ago we got fed up with eating processed, tasteless or unhealthy energy bars and so we decided to create our own,” explains, Mark Stack, Managing Director at Yum Yum Bros. Food Company. “We were asked by a category buyer from one of the big travel companies who was also a user of our energy bars, if we could produce a selection of premium bakery snacks for their retail shops, and so our Ndulge and Oh My Goodness premium lines were born.”
SUPPLIER FOCUS A direct approach
The Ndulge and Oh My Goodness products that have become the main focus for Yum Yum Bros
packaging varieties including wrapped twopack cookies, and mini bite tubs are being served complimentary in first class with one airline customer. “We supply our first class and business class sector from across our standard ranges, but we also supply bespoke lines to meet a specific brief. This allows the operator to offer something a little different from their competitors.” All Yum Yum Bros. products are hand baked in the UK using traditional bakery techniques and family recipes in a nut-free facility.
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While the bars targeted at the sporting market are currently available at more than 2000 European golf courses plus others in North America, it’s the Ndulge and Oh My Goodness products that have become the main focus for Yum Yum Bros. The lines have fared well in foodservice, grocery and travel. “We started supplying American Airlines with a range of Ndulge slice lines last year through AMI Inflight and we also have several new contracts with other airlines and distributors starting over the next six months,” Stack reveals, adding that other
As the business of supplying comfort products to the airlines becomes increasingly competitive, a number of manufacturers which previously supplied the world’s commercial carriers through a third party company are now searching for effective ways to service their customers more directly. Intex Company Ltd , with a 40,000 square meter production facility in Huzhou, Zeijiang, China, will exhibit at WTCE in Hamburg this year for the very first time. This firm recently transitioned from third party manufacturer to immediate partner in the aviation space and travel industry in general. And while the name Intex may be new to many, the faces that visitors see at the booth of this new vendor might be quite familiar. “With the goal of providing first class customer service and support, we have approached and recruited two highly experienced sales staff, well versed in doing business with the airlines,” says Huang Hong Ying, Managing Director at Intex. “Matthew Lacey and Debbie Petch, with their combined experience of more than 25 years in the aviation industry, welcomed the chance to help us transition from working with agents to
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SUPPLIER FOCUS Intex has a workforce of 300 people and is well established supplying high-end bedding and textile products to the retail sector
to the retail sector. By supplying products directly to airlines, Intex can shorten the supply chains, respond more quickly to requests, facilitate open dialogue and moreover, share their vast knowledge of textiles with their clients. “A sales office was opened in the UK in October last year and already, within just a few months of establishing this new strategy, Intex has secured orders with several key European airlines,” Hong Ying reveals, adding that one of these partnerships is to span one year with an option to extend. “Not only are we supplying textile products such as duvets, blankets, amenity kits and pillows, but also a complete range of nonwovens including disposable headrests, pillow covers, towels, wipes and airsickness bags.”
supplying directly. They have known and worked with us for many years previously, and had faith that we would be able to provide great products and service to this industry.” Formed more than 15 years ago, Intex has a workforce of 300 people and is well established supplying high-end bedding and textile products
Novelis, a global leader in rolled aluminum products, became involved with the airline catering industry thanks to a collaboration with Lufthansa German Airlines in the 1970’s, which saw the launch of a new aluminum tray to replace traditional bone china in onboard meal applications. Today the airline sector is an important one for Novelis’ OHLER® Packaging Systems division, which markets solutions across markets like airline catering, ready meals, convenience foods, frozen foodstuffs and bakery. The OHLER® range offers a variety of materials thicknesses and trays that can be lacquered and even printed for enhanced functionality and customization. But there is much more to Novelis as a global company than just foil trays. “From cars to buildings to smartphones, aluminum is a key component of many products in our daily lives,” explains Anna Gessmann, Marketing Services Officer for Novelis Europe. “Our main markets are beverage cans, automotive and what we call specialties. The specialties area covers a broad range of markets such as architectural products, consumer electronics and industrial applications.” While some of these applications have very loose ties to the airline catering business (if any at all), Gessmann tells PAX International about one at least instance where experience gained in a ‘sister’ industry was quickly transferred to airline catering with favorable results. “We were able to use our knowledge and experience of many years in fully automatic closing machines within the catering sector (office food, hospitality etc.) and apply it to develop state The OHLER® range offers a variety of materials, thicknesses and trays that can be lacquered and even printed
48 | PAX INTERNATIONAL | MARCH/APRIL 2013
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SUPPLIER FOCUS of the art products and automated closing equipment for airline catering,” she explains. “Nowadays, our service and excellence goes far beyond the actual product. We are supplying complete packaging systems and have close partnerships and collaborations with our customers. Novelis takes pride in its commitment to sustainability. At the core of numerous performance targets is a pledge to use 80% recycled aluminum inputs in its global manufacturing processes by 2020.
For catering and living We move on now from products that fit snugly into the hand, or at very least an overhead stowage, to something on a much grander scale. Envac is a Swedish company which has all but cornered the market on intelligent, vacuum-powered waste handling systems designed specifically for the unique demands of flight kitchens. Once in competition with another Swedish firm making similar technology, Envac acquired
Residential solutions and those developed for hazardous waste coming from institutions such as hospitals make up the vast majority of Envac’s business. And the scale some of these projects easily dwarfs even the grandest flight catering operations of the booming Middle East. “When you plan a high-density urban residential community without roads for traffic, such as Wembley City in the UK or Gwacheon City in South Korea, you must plan for water and sewage and even household waste,” says Christer Kihlstrom, Global Product Manager, Kitchen Waste Systems Envac SE. “There is a huge underground network of pipes. It is the only alternative.” The Gwacheon City site is the largest residential system Envac has executed. Completed in 2009, the system covers an area of 196,754 square meters and uses 2840 meters of pipe to transport up to six tons of waste per day away from the homes of hundreds of families. Systems like this can help reduce carbon emissions by lessening the need for
Birch & Waite’s New Product Development team has been put to work, developing a tailored approach to doing business in Asia
Systems like the one at Wembly City in London can help reduce carbon emissions by lessening the need for heavy waste collection vehicles
Scandanavian Vacuum Systems in 1995 and confirmed its position as the industry leader in this field. From a groundbreaking system designed for Cara Operations servicing Toronto Pearson International Airport (now a Gate Gourmet kitchen) back in 1990, Envac has grown its customer base to more than 30 flight caterers globally and has installed it’s unique waste disposal technology in upwards of 70 different airline kitchens to date. Yet even with massive projects in the goliath kitchens of Asia and the Middle East, flight catering work still amounts to just about 10% of the company’s annual turnover. 50 | PAX INTERNATIONAL | MARCH/APRIL 2013
from the start. The company (which began as a gourmet pie and pate producer by the name of Maison Pate in 1987) was, by 1990, already servicing airlines and operating under the new name that it bears today. “Our directors saw a gap in the airline market for supplying gourmet products,” explains Barton Beverley-Smith, National Sales Manager at Birch & Waite, which is active in a total of seven food-related market channels including QSR and retail. “This relationship with the airlines grew, particularly with Qantas, where at one stage we supplied more than 500 different products.” And though its products can now be found throughout Australia, the attractive Asian market is a main focus for Birch & Waite. “Asia is an important growing market that no one can afford to ignore,” says BeverleySmith. “We have been supplying dressings, sauces and condiments into Asia for several years now and are looking to grow these existing relationships and market segments, as well as look at other opportunities for
heavy waste collection vehicles and studies have shown that people living in Envac system areas are more satisfied with their method of waste collection than those with traditional collection systems. At WTCE in Hamburg, Kihlstom is eager to show customers the latest development in flight kitchen technology, which tips offloaded meals trays into a hopper automatically after waste is removed by suction.
New names, new places, new approaches Australian inflight supplier Birch & Waite has been involved in this industry pretty much
superior quality products in both portion control and bulk.” The manufacturer has tailored its approach for Asian market penetration. The endeavour is benefitting from an experienced and trendsavvy New Product Development team, the reinforcement of key relationships in the region and through building its distribution network to better access international clientele. “We are continuing our drive into Asia by investing time and resources to build and strengthen our relationships with our key partners,” says Beverley-Smith. “Our continued success will mean we will continue
SUPPLIER FOCUS our strategic focus of expanding and delivering quality products into new international markets.” And now to a company with a name (coincidentally) quite similar to Birch & Waite. Brain & Work Group is the new corporate identity of what was formerly B&W Engineering. Based in Neu-Ulm in Germany, Brain & Work group was forced to restructure roughly 18 months ago due to an unfortunate situation in which a competitor edged them out their market position as developer and provider of versatile insulated containers for hot and cold food and drinks, through heavy expenditure and what they label as unfair practices. “This is not the first time that a large, well-known brand with thousands of employees has used its size and resources to obtain the details of our technology,” says Hubert Walter, aircraft mechanic, physicist and founder of B&W Engineering (now Brain & Work Group). Now, as a result of this forced re-structuring, Brain & work Group is excited to re-emerge all the stronger. The company has developed new products to improve upon early generations and has also introduced a new service which they underscore as a great benefit to airline customers. “Apart from the completely modified insulated containers, which are now even higher in performance, lower in weight and even more cost efficient, we finally realized the step we were planning for a long time. We now offer professional consulting to airlines,” Walter reveals. “We deliver great value through a combination of industry expertise, analytical techniques, technical knowledge ad face-to-face coaching. With our support, airlines can gain knowledge in how to create competitive differentiation, close the cold chain and leave behind entrenched ways of thinking.”
The Magic-Box has been redesigned to feature a 7-runner height
In Hamburg, Brain & Work group will showcase its next-gen line of thermally insulated containers. The Magic-Box has been redesigned to feature a 7-runner height. Two of these boxes can fit inside a half-size catering trolley and chilled goods can be kept at a safe temperature for 20% longer in this new box than in the 4-runner version. Magic-Boxes require no certification on the part of the airline and can save significant amounts of money as they do not require dry ice. Also, due to improved production methods, Brain & Work Group has been able to reduce the price of these products for airline customers.
Your Partners for Catering Solutions out of Europe Come talk to us at our booth in Hamburg Wishing everybody a successful WTCE
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Stand: 4C54 www.pax-intl.com | PAX INTERNATIONAL | 51
PAX International spotlights a handful of innovative products and services that contribute to health and wellbeing onboard by
ith early morning starts, hauling heavy luggage, line up after lineup, ‘random’ searches and of course hours in often cramped cabins, flying above 30,000 feet can be a recipe for tension and frustration. But to ease this feeling, there are companies around the globe that make it their mission to increase a passenger’s wellbeing – whether it’s making them feel relaxed, clean, invigorated or restful, while flying high in the sky.
Clean and simple Improving hygiene onboard is a never ending battle for the entire transportation industry - especially when it comes to controlling the spread of contagious diseases while passengers are traveling. “There continues to be more and more outbreaks of influenza and other illnesses. The more you wash your hands and use hand sanitizer, the less likelihood you will get sick,” said Peter McMordie, Executive Vice President at Midway Advanced Products. B4 is a single-use hand sanitizer for consumers which kills 99.99% of common germs and bacteria in seconds and also moisturizes with Aloe Vera gel and Vitamin E. “We promote health and well-being because simply using hand sanitizer dramatically decreases the chances of illness and the spread of illnesses to others.” Midway Companies has been in business 52 | PAX INTERNATIONAL | MARCH/APRIL 2013
for over 43 years in commercial real estate development. So, why does a real estate developer decide to get into the hand sanitizer business? “Our CEO, Brad Freels, was at a charity fund raiser for one of the charities he supports. While being introduced to a prospective donator, they sneezed and shook his hand. The idea for B4 was then born, and to sell a useful product to create a re-occurring revenue stream for charities,” McMordie told PAX International. Midway believes in the saying “to whom much is given – much is expected” and at that point decided to start a new company whose purpose is to support non-profit organizations and their missions to help the less fortunate.
B4 is a single-use hand sanitizer which kills 99.99% of common germs and bacteria in seconds and also moisturizes with aloe vera gel and Vitamin E
Midway has made this a priority. Not only can this be seen in the unique design and convenience aspect behind the B4 packet but more importantly McMordie says, “We stand alone in terms of our charitable giving back to the community. We give over 50% of our after tax profits from the sale of our products back to local communities who are helping the less fortunate. We also have our products hand packed by groups such as the United Way and Goodwill, thus by putting Americans with mental and physical handicaps to work.”
Serial snacking Nutrition experts say that the foods we eat have a direct correlation to how we feel - both in the short-term and the long-term. As a result, passengers who are on-the-go are now more aware than ever before about eating ‘properly’ and selecting healthy choices, for the sake of their own well-being. Founded in 2004, Peter Rabbit Organics makes a range of twenty organic products including juice, pasta and pasta sauce in the U.K. The company introduced their popular, award-winning fruit pouches in 2009 to the United States. Free from any added sugar or artificial ingredients, Peter Rabbit Organics’ snacks are made from 100% organic fruit and nothing else. They never dilute their pouches with water. “Our squeezable organic fruit pouches were such a big hit; we started with
Peter Rabbit introduced their popular, awardwinning fruit pouches in 2009 to the United States
three delicious fruit flavors and the success Lavished with luxury of our pouches has led to 11 different flavor Pax International also caught up with Select combinations, including our successful veg- Amenities, which was founded in 1993 gie pouches,” said Julia Garrotto, Marketing by Vince McIntosh. Coordinator at Peter Organics. “Garden Voyage Botanicals invites the Peter Rabbit pouches also require no traveler to “take a voyage through our garden” straws or spoons for consumption. Similar and incorporates uplifting or relaxing frato squeezable drink pouches, they are geared grances along with moisturizing ingredients towards any passengers who are looking like Shea Butter,” McIntosh explained. for a healthy snack option. “Airlines began Select Amenities currently functions as a approaching us when the saw the trend wholesale distributor for major consumertoward healthy options onboard; they saw brand companies as well as manufacturer’s the success we had in healthy snacking representative for several key amenity brands. in Starbucks and realized that consumers “I launched Select Amenities in 1993 to serve wanted healthy options when they were on the upper end hotel and airline segment and the go, and this included flying,” Garrotto was fortunate to quickly partner with the told PAX International. Rembrandt® brand of Whitening Toothpaste Peter Rabbit fruit and vegetable pouches and alcohol-free Mouthwash. This involved boast a 12 month shelf life for and can be building brand awareness with airlines but kept at room temperature before being more importantly working closely with many refrigerated. airline kit distributors,” McIntosh explained.
Select Amenities has recently been distributing Procter & Gamble brands under contract, and according to McIntosh, this continues the role of Select Amenities as being a impartial source and dependable supply chain partner. “Crest Toothpaste has done very well recently and I predict the new Crest® 3D Vivid White Toothpaste will be especially popular in kits because it is an equal to any deluxe cosmetic brand,” he explains. According to McIntosh, Select Amenities is often asked to provide a cosmetic line that is both a good quality product, while being inexpensive enough that the airline can afford to add “an extra item or two.” This quality versus value balance is where brands such as Garden Voyage Botanicals become a perfect fit, he said. “Our ideal project is one that calls for hydrating, calming and energizing products at various points of the voyage.” “A key focus of my amenity career has been putting forward quality brands while insuring a dependable supply chain. A big part of that is respecting and supporting the well established kit packers and also the production facilities that are purpose-built to serve the unique demands of amenity size packaging and volumes. The Garden Voyage
www.pax-intl.com | PAX INTERNATIONAL | 53
HAPPY PASSENGERS Botanicals brand represents a fresh approach and I am confident we will play a positive role in delivering an enjoyable travel experience for passengers.”
The Power of yoga Yoga has become more mainstream than ever before, practiced in studios all around the globe, this form of exercise it also being conducted at 30,000 feet, as major airlines have taken notice of yoga’s associated health benefits for passengers who are cooped up for hours on a plane.
Yocalm was born. “Flying is often a horrible experience; unless you are able to spend money on that extra legroom, you are herded like cattle onto a flying bus. Part of my concept for a better experience was giving people the option to feel like they were at a spa, instead of a place– a small place of serenity to escape!” According to Newland, the main health benefit from a physical inflight yoga session is to aid the prevention of Deep Vein Thrombosis, this is done by encouraging the blood to move around the body and transporting much needed oxygen. “Health and well-being is promoted worldwide by governments, schools and the media. It was only a matter of time before the population demanded a ‘healthy option’ on flights. Food options came first now exercise is becoming more popular. Airlines want to please the customer so it’s a no brainer to have an option that is low cost and easy to promote and creates great PR.”
Time to move Uplifted also makes it their mission to
improve a passenger’s well-being by using choreographed inflight exercises. The company’s Founder, Sally Dollas uses Yoga, Pilates, Tai Chi and strength training based exercises for each 20-30 minute full-body workout. Each exercise can easily be performed in the confines of an airline seat. “Bodies love moving, so being cramped up on an airline seat for hours on end can be a mental and physical nightmare! This is where our products can really enhance the travelling experience. Exercising in only a couple of minutes can start to release ‘feel-good’ hormones through our entire bodies to lift our mood above and beyond the ‘sardine’ feel of some flights,” Dollas told PAX International. According to Dollas, Uplifted takes pride in choreographing moves to help enrich the blood flow and warmth throughout the entire body. For example, if a passenger is experiencing a “numb-bum” or a stiff neck, they can do a mini workout session to fix these symptoms. Or even better, she says, a passenger can easily do an entire ab workout in their seat without their ‘neighbor’ even knowing.
Food for thought
By performing a series of simple moves, passengers can enjoy a multitude of benefits from yoga and improve their well-being; yoga will stretch out muscles, massage internal organs, improve circulation and can even relieve anxiety during the flight. Born from a passion for helping and healing the body, mind and spirit, Yocalm is less than a year old, and launched an IFE media channel media channel containing relaxation, meditation, therapy and yoga sessions. Yocalm is powered by a team of experts, including a spiritual life coach, doctor, yoga coach and fitness/well-being specialist, who work together to create Yocalm’s content, which is made up of relaxation, meditation, therapy and yoga sessions “Yoga has been a part of my life since birth thanks to my Mother,” said Jamie Newland, Yocalm’s Managing Director. Newland got the idea for his company when he was flying back from Los Angeles and wanted to find a relaxation-based program via the IFE. To his surprise (and delight) there was nothing to be found. It was not long after that ideas started to emerge and the vision behind 54 | PAX INTERNATIONAL | MARCH/APRIL 2013
With current statistics revealing that 60% of Medaire’s calls (a global emergency response center for passengers and crew of airlines and business aviation) relate to gastro intestinal illnesses, there is no doubt that several gaping holes exist when it comes to food handling and safety standards in our industry, said Paula Kraft, Principal of Aviation Catering Consultants and Founder and Owner of Tastefully Yours aviation catering company. As a result of this statistic and in an effort to support the growing requirements for improved food handling, Aviation Catering Consultants has created a week long Safety Management System course to help educate our industry. Kraft recently held a one-day taster for members of the press, to show them what exactly this week long course will entail. PAX International’s Associate Editor, Lauren Brunetti traveled to Atlanta, GA to learn all about the areas of most concern, relative to the health and wellbeing of crews and passengers when catering is ordered, delivered, prepared, and eaten on an aircraft. “There are no standards for us as an industry (a catering industry servicing general aviation) and we should at least be looking at self regulation,” said Kraft. “So, to ensure that we have standard procedures in food safety and aviation, we have created this Safety Management system. Our objective with this catering SMS is to maintain the health and wellbeing of the passengers and the crew by identifying the risks and setting into place, preventative actions.” Training weeks have already been attended by corporate flight attendants from leading Forbes 100 companies, crews from premiere global aircraft operators and military personnel. Paula Kraft, Principal of Aviation Catering Consultants and Founder and Owner of Tastefully Yours aviation catering company
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Contact: email@example.com www.flyhidrate.com United States patent application US 61/579.549
PAX International speaks with David Spratley, Director of FLYHIDRATE, about this new advanced inflight wellbeing system by
e all know that proper hydration is vital when it comes to good health, but in the case of flying, it’s even more critical. Start with the fact that 70% of body weight is water based, mixed with the reality that an air traveler can lose approximately one litre of water every five hours of flying, and it’s no surprise that flying above 30,000 feet for a long period of time is a recipe that will leave any passenger feeling quite literally ‘dried out’. It was nearly three years ago that David Spratley (a frequent long haul flyer) and his business partner, Chris Watkins developed FLYHIDRATE, “the world’s most advanced inflight wellbeing system,” which counters the harmful physiological effects from long-haul flying. The FLYHIDRATE system specifically focuses on improving the effects of dehydration, increased radiation exposure, and poor circulation for both airline cabin crew members and passengers. After putting together a research team of food technologists, nutritionists and university research teams, and with co-funding provided by the New Zealand Ministry of Science and Innovation, Flyhidrate was born in 2009. “In part, the idea for FLYHIDRATE came about after my mother flew out from London to visit me in New Zealand and suffered a Deep Vein Thrombosis (DVT) scare (even though she used compression stockings),” said David Spratley, Director of FLYHIDRATE. DVT usually leads to a painful swollen calf,
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but in a few cases could cause more serious illness, and in rare but severe cases can even be life-threatening. “This made me aware of the circulation and dehydration issues, and a little research alerted me to the oxidative stress and free radical damage from altitude flying. This was the inspiration for FLYHIDRATE development project,” he said. Simply put, Flyhidrate is designed to help passengers arrive at their destination in the best condition possible, and as a result, there is a science behind this particular multibeverage system; FLYHIDRATE consists of three separate drinks, with each of them formulated for a particular phase of the flight: take off (‘Boarding Pass’), mid-flight (‘Cruise Control’) and before arrival (‘Landing Gear’). “Within the drinks, the formulations can be divided into three principle categories: a multi-electrolyte hydration base, which focuses on superior fluid abortion and retention, a proprietary blend of circulation assisters that promote healthy blood circulation and a combination of antioxidants and concentrations, which help counter free radical damage,” Spratley explains. In addition, the first drink contains an anxiolytic (for de-stressing), and the last drink contains reenergisers, and also digestion assisters. With a focus on natural antioxidants and ingredients, users of Flyhidrate can expect to
taste pomegranate and watermelon in the first drink, elderberry, boysenberry and acai in the second, and apple, kiwifruit, green tea and aloe vera in the final beverage. “The flavors are strong because they contain real fruit concentrates and extracts as well as other natural ingredients that already have a naturally strong color and taste. Some of nature’s most useful compounds are bitter and astringent so as a result of this, much ‘balancing’ went into achieving the attractive colour and flavour profiles.” FLYHIDRATE is sold in duty free areas at airports across Australia and the company plans to expand into new territories within Asia, Europe and the United States. A new powder formulation will also be debuting soon, which will extend the shelf life of FLYHIDRATE from nine months, to two years. FLYHIDRATE focuses on improving the three principle stresses and effects of long distance flying: dehydration, radiation, exposure and poor circulation
PAX International is a proud sponsor of the first ever TravelPlus Inflight Cocktail awards taking place at the Radisson Blu Hamburg on April 9. In honor of this landmark event, we’ve decided to take a special look at some of the competitors and what’s hot in sky-high libations! by Maryann Simson
imon Ward, Editor in Chief and Publisher of TravelPlus, a magazine which has been voted Best Consumer Publication of the Year Covering Business Travel by Carlson Wagonlit, had an idea back in 2003 to create an award recognizing airlines who offered passengers the best in terms of inflight amenities. In 2010, the TravelPlus Airline Amenity Bag Awards were re-formatted and quickly became a highly-coveted honor amongst kit suppliers and airlines alike. This year, building upon the success of the TravelPlus Airline Amenity Bag Awards, Ward has introduced an exciting new Inflight Cocktail component, with the help of media sponsor PAX International. “We decided to add cocktails to the awards as over recent years we have seen the airlines designing and introducing special drinks to bring a bit of fun and glamour to the passenger experience,” says Ward. “The cocktail is a perfect fit, alongside the kit, as it is an amenity that can reflect the airline’s brand. We are delighted that PAX has supported the 2012 awards and is the sponsor of the new cocktail category. PAX International is a highly respected magazine read by key industry players that are responsible for onboard amenities and a perfect partner to the awards.”
A representative from Etihad Airways (left) and Anita Gittelson from WESSCO International (right) accepted a Gold Award for Best Inflight Amenity at the 2011 Travel Plus Airline Amenity Awards gala
Submissions have been entered by both airlines and manufactures of pre-mixed drink solutions from a number of global regions. Special guest judges and mixologists from the London Cocktail Club and The Savoy Hotel’s American Bar have tried and tested each creation, marking them based on criteria such as flavour, appearance, fun and the passenger “WOW” factor. On Tuesday April 9th the cocktail winner will be announced during an exclusive evening gala at the Radisson Blu hotel in Hamburg, alongside the winners of the Airline Amenity Bag Awards, which now features 15 separate categories. Judging for these was done by panels of TravelPlus Readers, frequent travelers, children and industry experts and, as in the past, judging is designed to view the Amenities from the traveler’s perspective. Desirability, chic-ness, perception, functionality, exclusivity and keep factor after the flight all factor in. This year’s entries to the new Inflight Cocktail category include:
A Caribbean sunset The cocktail: The Sky Breeze The airline: Delta Air Lines Description: “The Sky Breeze is a sparkling glass of refreshment that immediately takes you away to your favorite vacation destination at any time of year,” says Alex Karasik, Manager of On Board Retail Programs for Delta. “It is like a Caribb e an su n set with the aroma of fresh picked fruit. Along with 80 proof Skyy Vodka, Minute Maid cranberry-apple juice and Fresca, this beverage has it all.
The Sky Breeze is prepared for customers on demand within a minute
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HAPPY PASSENGERS Much like your vacation, you won’t want this drink to end!” Alcoholic ingredient: 50ml of Skyy Vodka is the primary ingredient. This premium vodka scored 94 points in the Ultimate Spirits Challenge of 2010 and Wine Enthusiast magazine in 2011. The smooth clean taste is attributed to its filtration and distillation process giving it a distinctly smooth quality. Price point: The Sky Breeze is complimentary in all premium cabins. It sells for US$7.00 in the Economy and domestic Economy Comfort sections. Where you can find it: The Sky Breeze launched on November 1, 2011 and is a customer favorite to this day. It is the only premium beverage that is available on all routes in all classes. It is not available in Delta Sky Club locations. Pairing: “Due to the mixture of Minute Maid cranberry-apple juice and Fresca, the Sky Breeze can be paired with any of our various menu selections,” says Karasik. Preparation and presentation: The Sky Breeze is prepared for customers on demand within a minute. It is presented on a linen-lined silver tray for customers in First Class and Business Elite, and conveniently prepared aisleside for main cabin customers. No special tools are required.
A desert dream The cocktail: The Dream Royale The airline: Qatar Airways Description: “Qatar Airways presents the light floral nature of Martini Rosso combined with blackcurrant liqueur and Grey Goose to create a drink with depth and intrigue. Topped off with champagne, this cocktail is a flawless mix of flavours that can be enjoyed over and again,” says Kristine Marie Tan of Qatar Airways. Alcoholic ingredient: Grey Goose, a Bacardi-owned brand of premium priced vodka, is produced and distilled in France. The vodka is clear and fresh with an elegant floral aroma accented by a subtle citrus note. Martini Rosso is wine blended with rich Italian herbs, and Crème de cassis is a sweet, dark red liqueur
that is m a d e f r o m blackcurrants. P r i c e point: All drinks on Qatar Airways are complimentar y including Champagne in Economy Class Where you can find it: The Dream Royale launched in September 2012 on all Topped off with champagne, ultra-long haul flights. this cocktail is Trials are planned to take a flawless mix of flavours place on shorter routes throughout the Qatar network and will feature in both First and Business Class cabins. Pairing: According to Tan, The Dream Royale works excellently as a pre-meal aperitif. Preparation and presentation: Each cocktail averages approximately 90 seconds to create. Qatar Airways has a comprehensive programme to train crew how to create and serve this drink. Notes: Qatar Airways submitted a total of four cocktails for the TravelPlus Inflight Cocktail Awards. Other entries are: Purple Skies - A summery combination of lychee, pomegranate and a squeeze of fresh citrus, finished off with a generous splash of Grey Goose. Purple Skies launched in September 2012 on all ultra long haul flights. Trials are planned to take place on shorter routes throughout the QR network and will feature in both First and Business Class cabins. Bombay Collins - This Qatar Airways signature cocktail features a delicious blend of Bombay Sapphire, fresh lemon juice and soda water - a sweet and tart classic that has stood the test of time. The Bombay Collins is a classic aperitif drink before a meal, but with the sharp citrus notes also works well with seafood dishes. Bacardi Daquiri - Combining the perfect balanced mix of Bacardi rum and tangy lime juice with a hint of sweetness, Qatar Airways has re-imagined the original daiquiri at 35,000ft. Bacardi is a colourless white rum, made from sugarcane bi-products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation.
A splash of red
NAPA, CALIFORNIA WWW.INTERVINEINC.COM INFO@INTERVINEINC.COM 707. 253.1665
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The cocktail: The Redhead The airline: Virgin Atlantic Description: Marc Plumeridge, Global Brand Ambassador for Bacardi Travel Retail describes The Redhead as “A bright, uplifting signature cocktail of Virgin Atlantic originally created to intrinsically link to the Virgin Brand’s DNA. It is fun, quirky and above all, delivers a great experience. The combination of fresh raspberries and the finest berry liqueurs
HAPPY PASSENGERS (Creme de Cassis and Framboise from the house of Edmond Briottet) works seamlessly well with the fresh citrus used and the base of Bombay Sapphire Gin, lovingly finished with a spritz of the house champagne.” Charles Vine from Virgin Atlantic ‘Brand Alliances adds, “Some may wonder why it is called the Redhead. I think this may tie in nicely with our new advertising endline - A welcome splash of red in a sea of grey. It embodies the optimism and romance about the airline and indeed our view of airline travel. If Virgin Atlantic were a drink, it would be the Redhead.” The Redhead is Alcoholic ingredient: Bom- served predominantly bay Sapphire Gin is cre- in the Virgin’s many passenger lounges, ated by carefully balancing but is also served at corporate events a unique combination of 10 hand selected botanicals (herbs and spices) from around the world. Unlike many other gins which boil their botanicals, Bombay Sapphire uses a delicate distillation process called ‘vapor infusion’ to subtly capture the aromatic flavours from each of the 10 botanicals. Price point: None. The Redhead is a complementary beverage. Where you can find it: The Redhead is served predominantly in the Virgin’s many passenger lounges, but is also served at corporate events. Pairing: “Ideal as an amuse-bouche or with finger food,” says Plumeridge. Preparation and presentation: Add the first six ingredients (Bombay Sapphire, lemon juice, Crème de Framboise Liqueur, Crème de Cassis Liqueur and sugar syrup) to a shaker and with a muddler, crush the berried fruit to release the flavour. Fill the shaker with cubed ice and shake hard to chill the contents. Strain into a champagne flute and spritz with champagne. Lightly stir and serve.
A natural candidate The cocktail: The Caipi One Caipirinha The airline: Brussels Airlines, GOL and more coming soon Description: “The national cocktail of Brazil, the Caipirinha is a combination of muddled lime, cane sugar and cachaca served over ice. Like any great cocktail, art and skill are required to make a great Caipirinha. Too much of any one thing – lime, cane sugar, or cachaca – and this delicious concoction from Brazil will be anything but delicious. Too sour, too sweet or too much cachaca, and you have a cocktail out of balance,” says Remco The Caipi One Tropical Mix is a combination of muddled lime, cane sugar and cachaca served over ice
Donkersloot, Director, Travel Channel for Brazil based beverage maker Natural Drinks. Alcoholic ingredient: Cachaca alcohol (14.8%) Price point: None. The Caipi One Caipirinha is a complementary beverage for most airlines. Where you can find it: The Caipi One Caipirinha launched in May of 2013 in the business class cabins of Brussels Airlines. It can also be enjoyed in TAM VIP and GOL Airlines Smiles lounges. Pairing: “Just use your imagination,” suggests Donkersloot. Preparation and presentation: Thaw slightly, then tear open the pouch and pour into your choice of glass. Garnish as desired. Note: Natural Drinks has entered two Caipi One frozen, pre-mixed cocktails in the TravelPlus Cocktail awards. The second entry is the Caipi One Tropical Mix -Made with real pieces of fresh strawberry, lemon slices, all-natural passion fruit pulp and vodka.
Tasty teetotalling The cocktail: Cathay Delight The airline: Cathay Pacific Description: “Cathay Delight is a kiwi fruit based non-alcoholic with coconut flavors and a touch of fresh mint,” explains Clara Yip, Catering Manager, Wine Beverage and Catering Supplies for Cathay Pacific. “The beverage is a pastel green in color, with a refreshing mint not on the nose. It is very smooth and creamy with a touch of coconut flavor. Slightly sweet, the drink is balances with a refreshing kiwi fruit taste. It is a drink which can comfort you onboard.” Alcoholic ingredient: None Price point: Cathay Delight is a complementary beverage. Where you can find it: Cathay Delight has been available on Cathay Pacific since August 2002. It is currently served as one of the welcome drinks in Business Class ex-Hong Kong during even months, however, First Class and Business Class passengers can enjoy the drink at any point during their flight. Cathay Delight is also available in the lounges at Hong Kong International Airport. Pairing: “Cathay Delight drinks well on its own and also pairs well with snacks,” says Yip. Preparation and presentation: “Currently, for welcome drink service, our caterer in Hong Kong pre-mixes the ingredients by blender and packs the drink into a 1 liter bottle. Cabin crew on board only need to shake the bottle to ensure the ingredients are well mixed before pouring the drink into the glass. They then garnish it with a piece of mint leaf,” Yip reveals. “For mid-flight service, cabin crew will need to pour the kiwifruit juice and the Cathay Delight powder into a cocktail shaker. Next, they will add a few ice-cubes and shake the cocktail shaker for around 30 seconds to ensure all ingredients are well mixed before pouring the drink into the glass. Then garnish it with a piece of mint leaf. The best result is that all ingredients are well mixed and the drink has a layer of foam The Cathay Delight is very smooth and on top.” creamy with a touch of coconut flavor www.pax-intl.com | PAX INTERNATIONAL | 59
Mixed and ready to
We talked to three unique companies making ready-to-serve cocktails and mixer solutions that help cabin crew save time, deliver a consistent experience and bolster onboard sales by Maryann Simson
onsistency in food and beverage preparation and presentation has long been a challenge in the airline industry. Mixed fleets, rotating flight crews and numerous caterers across an airline’s grid can contribute to an inflight experience that varies noticeably from route to route. Pre-mixed and ready to serve cocktails can help ensure that at least one aspect of service is homogeneous, not to mention cold and delicious.
Stir it up “The main strength of Stirrings® Cocktail Mixers is our ability to provide a simple way to make great tasting cocktails. This enables passenger and flight attendants to make a perfectly consistent, fresh tasting drink on a flight,” says Larry Freedman, General Manager and Vice President Operations at Stirrings. “Just add spirits to Stirrings mixers, shake or stir, and serve.”
Stirrings currently offers a cost effective 3.2 fl oz. pouch for airline use, but can still offer the 4 ounce bottles if preferred
Stirrings was founded in 2005, producing premium cocktail mixers using real juice without preservatives. Thanks to early success in the retail market, the company’s products were noticed by Delta Air Lines, which approached them in 2006 to inquire about the development of a single serve package for onboard. The airline had wanted to get the product airborne in a very short time span of just three months; a major challenge for the brand-new Stirrings, which had to quickly design the new packaging and invest in additional equipment to make it. “We were able to meet their timeline by 60 | PAX INTERNATIONAL | MARCH/APRIL 2013
providing them with a four ounce glass bottle,” Freedman recalls. “We have now sold product to Jet Blue, Continental, Alaska Airline and US Airways. We currently offer a cost effective 3.2 fl oz. pouch for airline use, but can still offer the bottles if preferred.” The company’s continued success led to it being purchased in 2009 by Diageo, one of the world’s leading premium drinks businesses with an extensive collection of brands across the spirits, beer and wine categories. Currently, Delta Air Lines and US Airways are serving up Stirrings mixers to their passengers.
Kiss Mix boasts a two year shelf life from date of manufacture and comes in 250ml or 200ml slim line, aluminum cans. The 200ml option, says Mr. Millar, is a perfect fit for an airline trolley or minibar.
With eight alcoholic and four non-alcoholic varieties, Shatler’s Cocktails, available through German airline product specialist SkyMax (famous for the SkyTender drinkdispensing trolley) offer up the ultimate in choice for airlines and passengers alike. Mai Tai, Pina Colada, Virgin Colada, Tequila Sunrise and the Havanna Special are just a few of the .2 liter (200ml) freshly mixed Kiss in a can Shatler’s Cocktails that can be prepared to UK-based Kiss Mix is another product competing in the inflight ready-to-serve cocktail serve in seconds. “Shatler’s Cocktails came to market in Gerspace. Their premium brand features a range of not just one or two, but five beverage many and Austria in 2008,” explains Oliver types served in cans, wrapped in what they Kloth, Managing Director of SkyMax. “They describe as simple but strong brand imagery. have been served onboard flight operated by TuiFly, ArkeFly and on Germania, plus they are being served in Lufthansa Business and Senator Lounges in Frankfurt and Hamburg – for special occasions. They are also ideal for hotel, restaurant and catering market segments.” Shatler’s Cocktails have a 12 month shelf Kiss Mix boasts a two year shelf life from date of manufacture and comes in life from production and are distributed in 250ml or 200ml slim line, aluminum cans a unique cardboard can packaging called Kiss Mix beverages first took flight in CartoCan, which is fully recyclable for the 2012 with Singapore based Scoot and Tiger green-minded consumer. Airways. Eagerly seeking expansion into the travel sector the company is also in negotiation with a number of other airlines that could see many more new partnerships before summer is out. “We take pride in the quality of our ingredients and feel that we have a great tasting, fun product with a refined taste and unashamedly strong 8% alcohol content,” says Robert Millar, Kiss Mix Global Sales Manager. “The current range of Kiss Mix uses bases of vodka, gin and tequila. In all cases we use the highest grade of raw materials and the mixers are prepared from natural flavours to ensure a quality, premium taste and satisfaction that the client is left with a Shatler’s Cocktails come in a unique cardboard can drink that has that ‘just prepared’ sensation.” packaging called CartoCan, which is fully recyclable
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on the move
French wines and spirits are coming off a record year for exports, and companies at this year’s WTCE expect a strong showing in 2013 despite a run of bad weather by RICK LUNDSTROM
rench wine producers and brokers were lamenting a challenging growing season in 2012, but moving ahead with plans to expand and capture a greater share of the airline market, still thirsty for exports, in the year ahead. At this year’s Aircraft Interiors and World Travel Catering Expo in Hamburg, France will be expanding its footprint in both events with two dedicated French Pavilions promoting exports from the country’s aerospace and food industries, the two largest in the country. Only one of those industries has fortunes that hinge on the growing season, and this year, companies with stands at this year’s WTCE say that weather cut yields at wineries across the country, reducing harvests that could well point the way to higher prices in the year ahead. Wine exports from France in 2012 increased in both volume and value. UBI France, organizer of this year’s French Pavilion at both sites, reported that in 2012, France exported just short of 1.5 billion liters of wine, a 5.5% increase from 2011. The value of French wine exports for 2012 was pegged at €7.83 billion (US$10.2 billion) for 2012, an 8.8% increase from 2011. Over the previous five years, the county has consolidated its position as the world’s leading exporter of wine, in value terms. Combined with the country’s spirits industry, France experienced a record year with a 10% increase in exports, according to a February report by Fédération des Exportateurs de Vins et Spiritueux de France. With strong showings from the regions of Cognac, Bordeaux and Champagne, total exports of wine and spirits were
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€11 billion (US$14.73 billion). The growing season for 2012 points to some challenges in the year ahead, in terms of both volume and prices, say companies responding to queries from PAX International. “The 2012 vintage challenged vintners all across France,” said Ed Matovcik President of Intervine. “A cold, rainy spring reduced yields in nearly every region. This was followed in some appellations by damaging rains in the summer. Although the quality is excellent, overall yields are down an average of 30-50%.” The Napa, California-based Intervine has a portfolio of wines from every region in France, and wines from the countr y dominate its sales to airlines. In the past year, Intervine had success with its Clos du Roy Sancerre from the Pascal Jolivet winer y from the Sancerre appellation. The product is currently being served inflight The Clos du Roy Sancerre is in the Intervine portfolio on ANA. The and served on ANA
Andrew Brown, Managing Director of Ratcliffe & Brown of London
company’s history goes back to 1991 with its launch airline customer, United Airlines. Since then, the customer base has grown to more than two-dozen airlines. Matovcik sees the year ahead as a challenging one, like many that the company has seen before. “Ours is a difficult niche,” he said. “We see more competitors during the easy times when there is an abundance of wine to sell and less when the work is harder. We are entering a phase where the worldwide supply and demand are more in balance.” Intervine has been able to weather those ups and downs, by staying close to the customer. “This has made us a stronger company and gained trust with both our wineries and our airlines,” Matovcik said.
The Côte Gascogne Blanc from Louis Mondeville is currently being served on British Airways
HAPPY PASSENGERS Wine sales may be a difficult niche, but a distributor that focuses on French products, such as Ratcliffe & Brown Wines and Spirits Ltd. has a distinct advantage, said one of the company’s principals. “France has risen to the challenges presented by the New World and done very well,” said Andrew Brown, Managing Director of Ratcliffe & Brown. “We always turn to France when we want consistent quality, style and elegance.” The London-based company boasts a long list of airline customers, but is actively seeking out new possibilities in the Middle East and Asia. In addition to selling products to a complete list of UK carriers, Ratcliffe & Brown recently found a customer in Virgin Trains, which will be the first transport company in the world to serve wine from a 1-liter PET bottle. Among the most popular offerings currently in the air for the company are the wines from Louis Mondeville. Three varieties are currently flying on UK airlines. British Airways also serves the company’s Reserve de la Baume Colombard/ Chardonnay. Ratcliffe & Brown also sources its Malbec from France, where the popular grape had its origins as a blend for Bordeaux. “Malbec is becoming very popular thanks to some great wines coming out of Argentina and Chile,” said Brown. “But what most people do not know is that Malbec has been around forever in France.” Gérard Bertrand has been supplying wines to the airline industry from its headquarters in Narbonne in the south of France since 1992. In the past year, its deep red Terroir Minervois has been a popular seller, recently listed on Air Canada’s Business Class service. Its customer base includes a large number of international airlines and several smaller carriers. The company’s efforts have been recognized by the industry, with Wine Enthusiast naming it European winery of the year, and International Wine Challenge, naming it Red Winemaker of the Year. In 2008 the company’s Wines of Domaine Cigalus were winners of the Cellars in the Sky Competition held yearly by Business Traveller magazine. Gérard Bertrand’s seven wine estates in the Languedoc produce approximately 12 million bottles per year with total sales pegged at €45 million. The company also claims the leadership spot Gérard Bertrand’s Terroir in organically produced wines. Minervois was recently listed on Air Canada Christophe Balay, Global Travel Retail Business Class Director for Gérard Bertrand said the winery’s product have enjoyed success in the premium cabins. For economy class service, the winery has several skus, notably its Reserve Spécial, Terroir, Gris Blanc rosé available in 187ml bottles. The latter, Balay said often overlooked but would be a welcome addition to an airline’s offering.
A TASTE OF FIRST CLASS Our meal solutions include a delicious range of portion sized dressings, desserts and accompaniments. All are made in Australia from premium ingredients and are the perfect accompaniment to enhancing your in-flight meals For more information on our Foodservice solutions contact us: www.birchandwaite.com.au firstname.lastname@example.org +61 2 8668 8000
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Gone in a
Thomas Becker, from Damino GmbH shares his company’s compelling story of loss and perseverance following a disastrous flood in August 2010 by
visitor arriving in the small municipality of Großschönau in Eastern Germany on August 8, 2010, would probably be hard-pressed to find evidence that just one day before torrential rains (to the tune of about 124 liters per square meter, in less than 24 hours) had swept through the region causing flash floods, damaging property and even taking lives. “Normally this time of year is very nice,” said Thomas Becker, General and Sales Manager at Damino GmbH, local weaver of fine linen, damask and jacquard table linens and supplier of linen products to the travel sector. “But on the 7th of August a weather system from the Mediterranean with many clouds, arrived at the mountains here and stopped. We had 24 hours of rain non-stop. This was incredible because the ground was saturated and the water had nowhere to go.”
the base of the mountains.” One at a time, the buildings, which were filled with millions of Euros worth of cutting edge weaving and finishing machinery (not to mention large and valuable orders ready for shipment), began to flood. The first building reached by the flash flood actually filled up inside to a level of 2.7 meters before the sheer weight and force of the water demol-
is a large-scale supplier of products into three main business channels: travel, which makes up roughly 25-30% of sales volume, contract business in the form of hotel supply, industrial laundries and other related industries, and then the production of high quality damask materials for use in the making of traditional apparel in a number of West-African nations, represents about
The sizing machine is one of the most important pieces of equipment in a textile factory. Here we see the damage caused to Damino’s sizing machine, and the new one which replaced it
On August 7th, 2010, Großschönau had 24 hours of rain and experienced severe flooding
Luckily for the 130 employees of Damino, this rain came on a Saturday and so nobody was at the production compound to experience the full force of what happened next. “The rivers grew higher and higher until they eventually spilled over,” Becker recalls. “And the main problem is that Großschönau is situated at 64 | PAX INTERNATIONAL | MARCH/APRIL 2013
ished an opposing cement wall and gate. 35% of all business. The company produces Bits of the wall, the gate and other debris everything in house except for yarn, which reinforced the crush of water, which then is trucked in and transformed by massive collided with the next building and the next. warping and sizing machines, before being “You can’t do anything,” Becker told PAX woven and finished. “In total, we had damage of €17 million International in a recent interview. “You must simply wait until the water is gone, which for (US$22.7 million). Broken machines, mud, us happened the very next day. On Sunday broken walls, finished goods ready for export, we had sunshine and there were absolutely everything was destroyed,” Becker recalled. no outward signs that there had been a flood “But we started to clean very fast. By Tuesday we had begun with clean up – yet it took the day before.” Inside the buildings however, the destruc- five weeks because of all the mud. After this tion was nearly total. Damino has been we invited sales people from the various in operation for more than 100 years and machinery manufacturers to make us offers
Damino’s all-new facility now turns out more that 6.3 million meters of textiles annually
on new equipment. We then met with the bank, our holding company and insurance to get everything clear with the money so we could go ahead and start over.” One might think that business would have ground to a halt for Damino during these difficult times, but miraculously - through determination, resourcefulness and the gracious assistance of valued customers, the company persevered. “We had to see that we arranged something to satisfy our customers,” Becker explained. “During the process of rebuilding, we contracted external companies to produce the goods for us. We had a very lucky situation in which our customers agreed to pay slightly higher prices at this time, which we are grateful for as it helped us repair our machines and buy new ones too. We were never really closed. We did business in parallel to the rebuilding.” In total, 41 new machines had to be purchased for the factory and 16 were repaired. Before the events of August 7, 2010, Damino had an annual turnover of approximately €17 million (US$22.7 million) and generated roughly 5.5 million meters of linens per annum. Now, thanks to the significant investment in new equipment, turnover and production volume have increased significantly, totaling €21 million and 6.3 million meters of textile.
This arial photo of the Damino compound was taken in the summer of 2011, one year after the flash flood.
The company has added three new employees to its postflood ranks and plans to exhibit at WTCE in Hamburg with fresh new product to show visitors at the stand it will share with RONA Glass and IBENA Textilwerke. So, it seems, the sun is indeed shining once more for Damino. www.pax-intl.com | PAX INTERNATIONAL | 65
The Executive Gourmet kitchen opened this year in Abu Dhabi and marked gategroup’s first unit solely dedicated to business jet catering
bu Dhabi Airports Company (ADAC), the operator of Al Bateen Executive Airport, and gategroup, officially opened the ‘Executive Gourmet’ catering facility at Al Bateen Executive Airport in Abu Dhabi in an event attended in early February by Sheikh Saeed bin Hamdan Al Nahyan on behalf of Sheikh Sultan bin Hamdan Al Nahyan and officials from the caterer and around the emirate. The official opening of the Gourmet Executive catering facility came just before the second annual Abu Dhabi Air Expo held at Al Bateen Airport March 5-7. At 770 square meters, the unit gives the gategroup companies a high-profile footprint in a fast growing market. In early February, the unit began supplying its first meals, supplies and – basically – anything a well-heeled clientele desires in the way of culinary and comfort for business jet travel. “The new facility will enable Al Bateen Executive Airport to offer efficient and world class catering to its customers, another added benefit of using a dedicated business aviation airport. The development of such a facility is an excellent example of Abu Dhabi Airports Company’s focus on creating publicprivate partnerships to deliver new projects in its airports that will provide value and a luxurious experience to its expanding base of customers,” said Mohammed Al Bulooki, Chief Commercial Officer of Abu Dhabi Airports Company. “Gategroup is very proud to be part of this joint venture. The opening of this new flight kitchen with its business model focused on upscale airline catering requirements marks Gategroup’s debut in the Middle East, and we are very proud that it should be at the region’s premier executive airport in Abu Dhabi,” said gategroup’s CEO, Andrew Gibson. Since its inauguration as a dedicated business aviation airport in the end of 2008, Al Bateen has been witnessing strong growth in traffic movements. In 2012, the airport
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registered 2,200 private visiting aircraft movements, representing a 40% increase over the same period in 2011. Abu Dhabi Airports Company has invested US$50 million to turn the 50 year-old military airport into a luxury business aviation gateway VVIP passenger terminal and facilities for crew. Further plans are in place to develop new hangars, enhance aprons and utility-related infrastructure and continue with runway improvements. The Abu Dhabi unit gives the gategroup a chance to show off its capabilities as a onestop shop for executive jet supply. Stocked
with products from its deSter tableware company and comfort items from Harmony, the unit has been in the works for more than two years. In December of 2010, gategroup signed a letter of intent with Abu Dhabi Airports Company to open a catering facility at Al Bateen. The company provides similar services out of traditional airline catering units in Geneva, Zurich and Hong Kong. Executive Gourmet owns 49 percent of the Abu Dhabi unit with two partners, Western Group and Sultan International Holdings.
Arriving for the opening of the Executive Gourmet unit at Al Bateen Airport are: (left behind) Andrew Gibson, gategroup CEO (Left front) Mohammed Al Bulooki, Chief Commercial Officer of Abu Dhabi Airports Company and (right front) Sheikh Saeed bin Hamdan Al Nahyan
Sheikh Saeed bin Hamdan Al Nahyan jokes with Andrew Gibson, gategroup CEO and Michael H. Corbin, U.S. Ambassador to the United Arab Emirates
Abu Dhabi Airports Company developed VIP facilities for Al Bateen Airport, which was once a military facility
Turkish Airlines ended 2012 surpassing goals of passenger growth and adding to its aircraft fleet and destinations while offering an array of cabin features by
mid-November of last year, the Turkish Technic hangar at Ataturk airport in Istanbul was visited by a delegation from Turkish Airlines who welcomed the arrival of a 737-900 festooned with decoration and affixed with a “200” sticker noting its place as milestone of growth for the carrier’s fleet. The 737 is now in line service, and at the end of January had done its part to transport the 3.2 million passengers for the month, a 23% increase from the same period last year. Passenger demand puts the airline on a path to outpace even last year’s 39 million passengers carried, which exceeded its target goals for the year. Turkish Airlines is on course for another year of expansion, with a lofty 10-year goal of having the world’s largest airline network. What is taking place outside the cabin is often the part of Turkish Airlines that makes headlines and sends the carrier’s message around the world. What is going on in the cabin is also worthy of interest. An inflight entertainment and connectivity system brings the Internet and live television, which supplements an extensive collection of movies and information. A longstanding collaboration with airline caterer Do & Co (which is the dominant caterer in Turkish Airlines’ domestic stations) has trained chefs, and honed the carrier’s meal concepts. Also, the subsidiary Turkish Technic at
Ataturk International Airport is in its second year as part of a network of only 17 stations that are certified for Airbus maintenance, repair and overhaul (MRO).
A chef in the cabin Turkish Airlines’ important association with Do & Co predates by years the carrier’s introduction of the first of its inflight chefs in 2010. Turkish Do & Co Catering Services formed in 2007 and now operates out of nine units within the country. Not only do the operations supply meals for outbound flights, but for much of the return flights with the exception of the carrier’s extended range destinations. Turkish Airlines takes seriously the idea of being the culinary and hospitality ambassador of Turkey. With a young fleet and a galley filled with some of the most modern equipment, the airline is able to supply its passengers in the premium cabin with a range of fresh offerings; and the onboard chefs are trained and motivated in a “one pan cooking” method that can be carried out in a boutique fashion without the availability of open flames. Still, the passenger’s steak can be prepared to order in an environment of limited galley space, relying heavily on hot air ovens from B/E Aerospace. “With the right training for the onboard equipment, we create the same experience that a customer would expect from a restau-
rant on the ground,” said a statement from Turkish Do & Co. “To create the same food standards in the airline - just like that in a restaurant - is our main target.” The first of the airlines flying chefs boarded in April 2010, and were used on
Turkish Do & Co Catering Services Units Istanbul Ataturk Istanbul Sabiha Gokcen Ankara Esenboga Izmer Adnan Menderes Adana Airport Antalya Airport Dalaman Airport Bodrum Milas Airport Trabzon Airport a small number of the carrier’s extended range flights in business class. The program has since expanded. On many international flights, Turkish Airlines also adds “flying service chefs” to assist in the duties. To help the chefs and flight attendants in their duties, Turkish Airlines has outfitted the ATLAS standard galley with equipment from several companies. Driessen supplies the full and half trolleys, standard units and oven inserts. Iacobucci and B/E Aerospace supply a combination of ovens espresso makers, coffee makers and water boilers. Iacobucci also supplies the galley’s trash compactor.
Film, Internet and TV
Turkish Airlines works with caterer Do & Co on its Flying Chefs program
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Turkish Airlines relies on the Panasonic AVOD and its Global Communication System (GCS) to form the backbone of its inflight entertainment on the 777-300ER and A330, and a significant number of the carrier’s narrow body aircraft. Unlike many
COMPANY PROFILE carriers, where inflight connectivity has had mixed acceptance, Turkish Airlines has experienced the opposite on the 777-300ERs that now have the ability to offer Internet, text messaging and e-mail. With more than a year’s experience with Wi-Fi connectivity, the airline reported high take-up rates. In September of 2011, Turkish Airlines became the first airline to offer live television on commercial trans-Atlantic flights. News and sport dominate the live TV offering. On the 777-300ER, passengers can pick from BBC World and BBC Arabic, Euronews and Turkish audio channels. News is updated hourly. In February of this year, Turkish Airlines added a Sport 24 channel, which will give viewers, among other offerings, live broadcasts of the Turkish Airlines Euroleague. It’s a fitting offering for a carrier that has picked popular footballer Messi and NBA basketball star Kobe Bryant as its spokespersons. Other features of the carrier’s inflight entertainment offering are a selection of 350 each of movies and television programs, 600 music CDs radio, children’s entertainment and audio books. Two cameras mounted in the fore and aft of the aircraft offer views of takeoff and landing. Do & Co Flying Chef Christian Reisenegger prepares service on a Turkish Airlines flight
Turkish Technic joins Airbus MRO companies Turkish Technic is in its second year as one of only 17 Maintenance, Repair and Overhaul (MRO) stations approved by Airbus Industrie. Since its launch in 2005 Airbus has worked with the MRO members to establish performance benchmarks for maintenance efficiency and customer service. “We are delighted to join such an outstanding business network,” said Dr. Ismail Demir, General Manager of Turkish Technic in the January 18 , 2012 announcement of the new partnership. Turkish Technic. “I believe we will find many opportunities for cooperation and performance benchmarks for important MRO issues in the sector.” Turkish Technic is a subsidiary of the Turkish Airlines Group of companies. It now supplies Airbus and Boeing airframes, engines, auxiliary power units, landing gear and components. More than 100 airlines from around the region have turned to the company and its two maintenance centers in Istanbul and Ankara and employs more than 3,000 people.
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COMPANY PROFILE haul flights, building on the recent win of a major carrier’s end of route business,” Jackson revealed, adding that he feels fortunate his operation is not encumbered by the restrictions of operating out of existing properties. “Building our units from scratch allows our Operational Design Engineers to develop optimal solutions for cost effectiveness, quality assurance and environmental stewardship.” The second Heathrow unit has been developed to build on synergies with the existing facility and will possess the capacity for 40% growth in end-of-route activity, underscoring DHL’s commitment to this market sector. In all activities and locations, a companywide policy of supplier agnostic sourcing is observed. This ethos ensures that the best available products, at the most competitive prices, find their way onboard. This ‘outsourcing’ of food has also helped DHL to react quickly to menu changes and other influencers. “Most traditional caterers have their own kitchens, usually onsite at the airport,” explained Dorothy Burton, DHL Supply
Grilled salmon with mushroom risotto, steamed vegetables and samphire
The DHL Food Innovation Council is made up of: Willie Pike - Masterchef MBE Peter Joyner - Captain of Ultimate team at La Parade de Chefs 2013 David Walklate - Chairman of the judges of the Salon Culinaire Chef Peter Joyner is just one of the highly regarded experts sitting on DHL’s Food Innovation Council. Joyner has won dozens of culinary honors over his career, including three gold and four Culinary Olympic medals in 1996 and 2000
Chain’s Inflight Product Manager. “This lenges to bring in new ideas, drawing on their means they have an expensive infrastructure experience of what’s happening in which we and they need the airlines to use their kitch- can then adapt for different customer tenders. ens in order to offset the cost of their assets. DHL have chosen to invest in such a council We recognized that our customers wanted to ensure that we can provide our customers something more from their food to differ- with the latest trends and insights to help entiate themselves, so we work closely with shape the menu development process. Our our customers in the menu design process Food Innovation Council and our Executive and source from many different specialist Chef design great tasting food, and we find suppliers to provide the appropriate products the suppliers who can produce it for us. We then manage all aspects of food hygiene, to fit their vision.” Thanks to this approach and a close work- health and safety and quality management ing relationship with to ensure the food is presented onboard just the BA catering team, as it was designed.” Workers participate in an aircraft While expansion and food design are DHL has managed delivery training session to drive a significant clearly important for DHL in the near-term, improvement in lev- it is refreshing to note that the caterer is also els of customer satis- considering the long-term in respects to its impact on the environment. British Airways faction. In addition to also feels strongly about the issue and has, sourcing food prod- since 2010, encouraged and supported DHL uct from established in its efforts to dramatically reduce waste. BA, companies, DHL has as part of its environmental strategy, had sugfurther invested in gested during early contract negotiations that its customer service it wanted ‘zero to landfill’ for all its onboard strategy by acquir- waste products. This aligned quite nicely with ing the 2 Sisters’ food DHL’s own GoGreen policy and its aspiration management opera- to reduce emissions by 30% by the year 2020. “We facilitated reaching our goal ahead of tion at Heathrow, and even sourcing regular the target date by removing all waste from insight from some the aircraft and either reusing or recycling very accomplished it to extract maximum value,” says Jackson. culinary experts. As “Food waste is a great example; we desiccate part of this directive, all food waste with ‘food driers’, which extract the caterer’s Food 60 to 70% of the water content and produce Innovation Council, a fine, flammable powder. The water is clean a panel of multi- and can go straight into the drains, and with award winning chefs, the waste management arm of our organizawas announced in tion, we deliver the powder to a recycling plant at Colnbrook which uses it as fuel for December 2012. “The Food Innova- their operation.” DHL recently won BA’s One Destination tion council ensures that we are abreast of award thanks in no small part to this innovathe latest food trends tive approach to environmental stewardship, around the world,” the first catering supplier to do so. Jackson Burton told PAX says that the company will continue to invest International. “We in the airline industry, and environmental set the council chal- solutions, going forward.
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World Travel Catering & Onboard Services 9 – 11 April 2013
Hamburg Messe , Germany
Don’t miss out on the global event for the onboard travel industry Find out more and register for free at: www.worldtravelcateringexpo.com/pax
Taking place the day before the show opens Hear how senior industry experts envisage the future of onboard hospitality • A strategic vision for future passenger experience • Impressing your customers – the top service trends to watch • Going local and engaging with the world • Unlocking your inner retailer
PAX International talks to experts and an enthusiast about the historic glamour, modern comfort and future possibilities of airline uniforms by
From Muskiet’s collection, a Caledonian Airways uniform c.1990’s
here surely is no shortage of individuals throughout the world who have, for one reason or another, become fascinated with aviation. If you are reading this story, you are probably one of them. A peculiar breed, the aviation enthusiast can often be found peering through fences at the end of runways, in hobby shops buying model planes, in front of computers - blogging or tweeting about the latest industry news – and yes, walking the halls of conventions like Aircraft Interiors and World Travel Catering Expo.
The Uniform Freak “There has always been a correlation between fashion and uniforms.”
Cliff Muskiet, Uniform Freak From Muskiet’s collection, a Cathay Pacific uniform c.1994
From Muskiet’s collection, a Hughes Airwest uniform c.1970’s
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Cliff Muskiet, intercontinental flight purser and 26-year employee of KLM Royal Dutch Airlines is a self-proclaimed “Uniform Freak.” In researching potential sources for this piece on cabin crew uniforms, I came across his website uniformfreak.com, and was astounded (no exaggeration here) to see that he has managed to collect more than 1,150 flight attendant uniforms; each lovingly photographed and cataloged on the site. I just had to speak with him. “Ever since my childhood I have been fascinated by civil aviation,” he recalled in our subsequent interview. “I used to collect everything about airplanes. Every month I would go to Amsterdam and visit the airline offices and come home with bags filled with postcards, posters and folders about the airlines and airplanes.” In 1980, a family friend and part-time stewardess gave Muskiet her old 1971 KLM uniform, and then in 1982 he got his hands on two more Dutch charter carrier uniforms. The collecting stopped then for a little while until, in 1993, he had a layover in Accra, Ghana. After scoring a Ghana Airways uniform there, momentum picked up and he hasn’t looked back. What started as a personal interest has now flourished into a popular website that one could spend hours on, and even a Facebook page with close to 3,000 fans. One of Muskiet’s personal favorites (though he admits there are many) the 1969-1975 Pan Am uniforms by Evan Picone. “These uniforms came in two different colors: blue and beige. I love the total look of this uniform. They are feminine, stylish and elegant – and the bowler hat is the icing on the cake.” He also listed the El Al Israel Airlines 1970’s-era summer uniform (also featuring a smart little hat), in bright orange, as a top pick. In today’s busy skies, he says he is drawn
TREND CENTRAL to the uniforms being worn by Aeroflot’s flight crew thanks to seasonal color changes, golden logo embroidery, matching scarf and of course, a military-style chapeau. “There has always been a correlation between fashion and uniforms. Over the decades fashion designers such as Emilio Pucci, Christobal Balenciaga, Giorgio Armani, Stan Herman, Nina Ricci, Christian Lacrois and Yves Saint Laurent have created uniforms for airlines. Interestingly though, the fact that a fashion designer makes beautiful clothes does not mean that he or she can make beautiful uniforms too,” he mused, adding that he hopes to see more airlines choosing to breathe some color and excitement back to their crew apparel. “Please bring back the good old days from the early 1970’s when all colors and prints were used. Show us pink, purple, range, yellow, green blue, stripes, dots, flowers and psychedelic prints!”
The haute connection Freda Lordanous is the founder of an upscale Toronto women’s boutique called Freda’s Design House and a successful corporate apparel division with major contracts including Canada’s Air Transat, Provincial Airlines and First Air. The story of this Greek immigrant to Canada is a perfect example of how couture and function meet at 30,000 feet. “Freda began as a courtier for a private clientele and was encouraged by this loyal following to open an haute couture shop in 1973. As her reputation flourished, so did her business,” reveals Paulina Georgiou, a spokesperson at Freda’s. “In 1976, Freda was asked by Wardair Canada Ltd. to design and produce their uniforms. The
Men’s and women’s Air Transat uniforms from Freda’s
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TREND CENTRAL uniforms were a great success, and the two companies worked together until the closing of Wardair in 1989.” In addition to airline contracts ongoing, Freda’s has successfully undertaken other large corporate projects over the years including bi-annual collections for the Bank of Montreal’s employees straight across Canada in the 1980’s and the design of 100 uniform variations (80,000 outfits in total) for Expo ’86 in Vancouver. Whether on the ground or in the air, uniforms are for working in, and so fit, functionality and style must share a bed. “Many of the corporate apparel items we make are washable and easy to care for,” says Georgiou, adding that Lycra (also commonly called Spandex; a synthetic fibre with tremendous elastic properties) is becoming a must-have component in many areas. “The trend is going towards items that require less ironing or are wrinkle-free. The garments designed and produced today offer better range of motion than in years past, thanks to zippers and stretch material. This allows the garment to move freely with the day-to-day tasks of the employee.” It’s not all about clothes that “work” however. I was quite surprised during my conversation with Georgiou, that Mr. Muskiet over in Holland is not the only one who has spotted an exciting new trend catching on. “The popular television shows Pan Am and Mad Men, have really brought to light the fashion of 1960’s corporate apparel. This was a defined and unique look encompassing matching hat, gloves and even luggage. No one could miss the flight attendants walking through the airport and this is a look we would like to see more airlines taking,” Georgiou says. “Playing it safe with basic black or navy suits is a thing of the past. We
A single-breasted suit designed for the male ground crew of one of Freda’s airline customers
would like to see more bold colors and designs in corporate apparel.” Freda’s is currently working on several exciting corporate projects and while the firm has good penetration in Canada and Europe, hopes to gain foothold in the United States going forward.
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The Field Shops Inc. is a Miami-based crew outfitter, which has been family owned and operated since 1953. Some historic airline customers of the company include National Airlines, Pan Am and Eastern Airlines, while carriers such as Caribbean Airlines, Cayman Airways, Bahamas Air and Miami Air on the current customer roster. Leslie Johnson, daughter of founder William H. Behel, now presides over the firm and is quite excited that it has recently been acquired by Crew Outfitters, an American supplier of airline apparel, footwear, pilot guides, crew luggage, safety gear and themed toys and gifts. “Our new partnership with Crew Outfitters will give us the opportunity to expand and service companies from all over the USA,” says Johnson. “I also believe that it will give us the opportunity to develop a female line of uniform which has long been one of my dreams.” Echoing the sentiments of Muskiet and Georgiou, Johnson too wants to help forward the recent movement towards a designer-type uniform with a more polished look. “I remember uniforms from 20 years ago as being very tailored and usually designed by well-known designers. Hat and gloves were very popular and uniform regulations were very strict, resulting in a homogenous brand image across the fleet,” she says. “Today it seems we have gotten away from what the true meaning of a uniform is. There are too many options within the same airline, so sometimes it is hard to be sure if the crew members even belong to the same airline.” This problem, Johnson believes, can be solved for airlines with a tighter budget, by the development of a line that is fashionable, inexpensive and customizable.
HOT! New snacks for Minibite
Company Name: Hoppe Company Location: Tilburg, The Netherlands Description: Hoppe has added two mouth watering new snacks to its Minibite range: an XL butter syrup waffle (32g/1.1oz) and BBQ flavoured mini nachos (15g/0.5oz). The butter syrup waffle is at its best when you warm it over a cup of coffee. The rich caramel filling will slowly melt and brings out the goodness inside. As for the BBQ flavoured nachos: they are so tasty that they are hard to resist…even without a salsa dip. Visit Hoppe at WTCE: Stand 2C30
Company Name: Papadimitriou C.C. S.A. Company Location: Kalamata, Greece Description: Papadimitriou is proud to showcase their premium mustard, made with an innovative recipe to offer a great flavor that any passenger will enjoy. The recipe involves balsamic vinegar replacing regular vinegar, honey taking the place of sugar, and extra virgin olive oil joining in. It also has a sprinkle of popular Mediterranean herbs: oregano, thyme, rosemary and basil to draw the complete picture. This product is available in six unique flavors and in elegant 20 gram mini-jars. Visit Papadimitriou C.C. S.A. at WTCE: Stand 3C25
Innovative meal boxes
Company Name: Oakfield Farms Solutions Company Location: Grapevine, Texas, USA and London, England Description: Oakfield Farms Solutions continues to leverage over 16 years of experience as the leading U.S. domestic supplier of ambient meal boxes to airlines. Oakfield Farms Solutions’ program management includes: developing packaging designs; sourcing pre-packaged food products; developing products which marry these two together; tailoring products to each customers’ unique brand and operational needs; managing the supply chain, production and delivery of the products. Visit Oakfield Farms Solutions WTCE: Stand 2D10
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Delicious ice cream and sorbet
Company Name: Purbeck Ice Cream Company Location: Dorset, UK Description: Purbeck Ice Cream is celebrating 25 years making entirely natural, multi award winning ice creams and sorbets. Made on the farm, Purbeck Ice Cream is made with fresh milk, Dorset cream and only the very best natural ingredients, with no artificial additives, GMOs, added colors or nuts. Everything is also gluten free, vegetarian and Halal accredited - giving confidence and peace of mind to enjoy the very best. Purbeck Ice Cream is available in individual sizes with spoon lid tubs, retail and catering sizes as well. Visit Purbeck Ice Cream at WTCE: Stand 3C30
Company Name: Boboli Benelux Company Location: Los Angeles, CA Description: Boboli introduces a new hot snack, Strombolini with mozzarella cheese. This traditional snack of 120 grams is coated with basil oil, topped with slices of mozzarella cheese and decorated with cherry tomatoes. Boboli Benelux is a Dutch bakery that specializes in Italian and Mediterranean bread products. The basis of the BOBOLI bread products is a tasty blend of grains, honest ingredients, olive oil, mozzarella cheese and a unique artisan production. The Strombolini can be single packed in oven foil for heating. Visit Boboli Benelux at WTCE: Stand 2C71
Skysupply and airberlin team-up
Unique hand sanitizer
Company Name: Midway Advanced Products Company Location: Houston, TX Description: Midway Advanced Products proudly presents B4, a single-use hand sanitizer liquid packet, which kills 99.9% of common bacteria and germs in seconds. With an innovative design, these packets can easily be included in snack packs for onboard use; B4 is designed for table tops, to-go boxes, cutlery kits, trays and more. The company also proudly donates 50% of their after-tax proceeds to green and charitable causes.
Company Name: Skysupply GmbH Company Location: Munich, Germany Description: Skysupply GmbH has been working together with airberlin on a new concept to engage kids while flying. Starting this year, children flying inbound with airberlin are presented onboard with a surprise bag, which contains an origami, an id card with key ring and a dice game. Children travelling outbound are handed a tin box (suitcase) with an activity book, a puzzle and pens. Visit Skysupply GmbH at WTCE: Stand 4D20
Wellbeing beverage system Company Name: FLYHIDRATE Company Location: Auckland, New Zealand Description: FLYHIDRATE is “the world’s most advanced inflight wellbeing beverage system,” designed to counter the three principle physiological stresses of long-haul flying: dehydration, radiation exposure and poor circulation. With a focus on natural antioxidants and ingredients, users of FLYHIDRATE can expect to taste pomegranate and watermelon in the first drink, elderberry, boysenberry and acai in the second, and apple, kiwifruit, green tea and aloe vera in the final beverage. Visit FLYHIDRATE at WTCE: Stand 2D68
There is no shorter way to get from field to airplane!
We manufacture all our products ourselves, since 1939. Find us in Hamburg WTCE 2013 at HALL 3 - Booth 3C25 www.papadim.com www.pax-intl.com | PAX INTERNATIONAL | 79
WHAT’S HOT Innovative coffee pot
Company Name: August Lundh Company Location: Sweden Description: August Lundh presents their innovative coffee pot, which is one of the company’s bestselling products. The coffee pot is ergonomically designed and provides the cabin crew the best possible conditions for serving onboard. August Lundh’s coffee pot has been popular since the 1980’s, especially for those who don’t want to compromise on ergonomics or function. Visit August Lundh at WTCE: Stand 2C90
Gourmet wafer cookies
Company Name: Dancing Deer Baking Company Company Location: Boston, MA Description: Dancing Deer Baking Company is delighted to announce the debut of its delicious, all-natural line of shelf-stable gourmet wafer cookies for the airline industry. Available in three distinct flavors, Sweet Lemon, Chocolate Chip and Dark Chocolate, these conveniently-sized packs work nicely onboard as complimentary snacks, full meal inclusions and buy-on-board snack box components. They also offer the added benefit of being only 100 calories per serving.
A new look at melamine
Company Name: RMT Global Partners, LLC Company Location: Atlanta, GA Description: RMT Global Partners now offers a new range of lightweight and durable melamine dishes and serving trays. These can be combined with matching ovenable porcelain casserole and entrée plates cutting the total weight of onboard dishes by 75%. The proprietary finish prevents food stains while the strength of melamine eliminates breakage. Visit RMT Global Partners at WTCE: Stand 4C54
Modern retro amenity kit
Company Name: Wessco International Company Location: Los Angeles, CA Description: In collaboration with WESSCO International, Icelandair introduces a stylish, “Modern Retro” inspired amenity kit, with a luxurious tweed material and premium L’Occitane skincare products. This customized amenity kit was developed with a purpose for reuse as a tablet or iPad™ holder, toiletry bag, cord organizer, an evening clutch and/or small electronic gadget organizer. By offering quality amenities and necessary basics such as an eyeshade, earplugs, a dental kit and mouth refreshing basics, Icelandair travelers can enjoy a kit that truly caters to their needs. Visit Wessco International at WTCE: Stand 2B30
Company Name: Global Inflight Products Company Location: Redmond, WA Description: Global Inflight Products (G.I.P.) is a leading provider of various inflight products including porcelain, tableware, plastic and paper cups, glasses, cutlery, and much more. The porcelain collection from Global Inflight Products (G.I.P.) showcases sophistication and elegance in every curve and every line. The porcelain is created by true artists who possess a deep love and passion for their work. The entire collection is also stackable, light weight, and chip-resistant. Visit Global Inflight Products at WTCE: Stand 3C28
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WHAT’S HOT Coolike refreshment towels
Company Name: Coolike Regnery Company Location: Bensheim, Germany Description: The manufacturers of the original Coolike refreshment towels, well-known from the onboard service of numerous international airlines, have created two brand new scents, Coconut, which offers an exotic holiday feeling and Creamy, an elegant scent that will remind passengers of a fresh shower. The range now offers ten different fragrances to choose from in total. Visit Coolike Regnery at WTCE: Stand 4C80
Well rounded delights Integrated wine services
Company Name: Portavin Company Location: Cheltenham, Australia Description: Portavin, the largest independent wine bottler in Australia and New Zealand, offers integrated wine services to airlines traveling inbound and outbound within the entire region. Servicing more than 1,500 customers, Portavin provides inflight wine service products in glass or 1 liter or 187 milliliters PET format – a convenient option for cost-conscious airlines that are looking for a high quality appearance, reduced fuel consumption and cost savings. PET is also environmentally friendly, shatterproof and offers a long shelf life.
Mills Textiles Mills Textiles have been supplying travel textiles to the airline, train & cruise sectors for more than 25 years & our associated supply & joint venture relationships in China extend back more than 90 years. Our key products include: Hot & Cold Towels, Tablelinen (Napkins, Tablecloths, Tray mats), Headrest Covers, Pillows & Pillow Covers, Duvets & Duvet Covers, Sleep Items & Blankets. Mills Textiles offer customers flexible supply solutions ranging from factory direct pricing/supply through to full warehousing & distribution worldwide.
Company Name: Gut Springenheide Company Location: Ochtrup, Germany Description: Gut Springenheide is a family owned business that has been working in agriculture for generations. In order to guarantee top quality for all of their products, Gut Springenheide beats the eggs they need, fresh each day. Their extensive product portfolio, which ranges from omelettes through egg rolls, frittatas and pancakes all the way to natural eggshell filled with crème brulée and praline chocolate, is well rounded with creative innovations. Visit Gut Springenheide at WTCE: Stand 2D20
InflightDirect has been partnering with the world’s leading manufacturing facilities for the past 26 years. These facilities have proven to be the most reliable factories that have supplying the airline industry world-wide with IFE headphones, Amenity Kits, Blankets, Pillows, Pillow covers and other inflight products. InflightDirect represents these factories in order to give our valuable airline customers factory direct pricing. We provide all of the production, communication, logistical and warehousing needs while giving our customer the option of being invoiced by InflightDirect or the factory. This ensures the most competitive pricing in the industry for these high volume items.
Mills Textiles PO Box 67, Oswestry, Shropshire, SY111WD, UK tel: + 44 (0)1691 656092 email@example.com www.millstextiles.com InflightDirect 125 Compton View Drive, Middletown, RI 02842, USA Tel: +1-401-714-4190 Skype: thomas.mockler10 sales@InflightDirect.com www.InflightDirect.com
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Mercury makes a night of it in Abu Dhabi
Etihad Airways won this year’s Mercury Award for Onboard Service. A combination of the airline’s chef service and First Class Mazoon Grille impressed the judges, along with its commitment to organic produce. Green Gourmet was the winner in the Food and Beverage Category for the company’s “It’s just…My Bag of Crispy Fries,” a product that can give passengers the flavor of fresh French fries inflight. Awareness to sensitivities concerning the use of bone for chinaware prompted
The International Travel Catering Association’s 2011 Mercury Awards were presented in a scenic setting along the beach with the stately Sheikh Zayed Grand Mosque as backdrop for an evening of dining and fellowship November 27 in Abu Dhabi. Approximately 160 people attended this year’s awards presentation, held at the Shangri-La Hotel. Kevin Cox, Chairman of the Mercury Awards Committee was the host for the evening. Awards were handed out among finalists in six categories. Judging was held in early September at the Sofitel at London/ Heathrow. The following is a list of winners:
Malton Inflight to introduce a line of china made from seashells. The introduction won the Mercury Award for Equipment. The airline flydubai won two Mercury Awards this year. An initiative to eliminate copper wiring and replace it with fiber optic cable in its inflight entertainment system won the Environmental and Sustainability Award and the Systems and Development Award. A selection of healthy and wellness meal options on SriLankan Airlines earned the Inspirations Mercury Award this year.
Mercury Award winning companies and airlines gather for a group picture at the close of this year’s awards ceremony in Abu Dhabi
Experience Extraordinary Textile and Glass Expertise
You are searching for high quality textile or glass products as an equipment for your public transportation vehicles? Your company aims to provide your passengers with a maximum of comfort and luxury that is reflected in the quality of all interior items? Our corporate alliance is geared to provide high quality glass and textile accessories especially tuned to the requirements of public transportation and will help your business to provide a more sophisticated passenger experience. We are looking forward to meeting you on the WTC!
DAMINO GmbH Waltersdorfer Straße 2 02779 Großschönau Germany Sales: Thomas Becker Phone: +49 35841 311 32 Fax: +49 35841 311 11 firstname.lastname@example.org www.damino.de
IBENA Interior GmbH Industriestr. 7-13 46395 Bocholt Germany Sales: Peter Kersten Phone: +49 2871 287 333 Fax: +49 2871 2597 333 email@example.com www.ibena.de
RONA a.s. Schreiberova 365 020 61 Lednické Rovne Slovak Republic Sales: Peter Sekac Phone: +421 (42) 460 1255 Fax: +421 (42) 460 1751 firstname.lastname@example.org www.rona.sk
Come and visit us in Hall B3, Stand 3C35 82 | PAX INTERNATIONAL | MARCH/APRIL 2013
When it comes to food, some things just go together. Quality and safety are essential ingredients in everything you serve. That’s why you need more than an auditor; you need a reliable food safety and quality partner. Medina Quality will work with you to ensure your food exceeds expectations. We’ll cut right to the point and offer sharp solutions. Together, we’ll satisfy your appetite for success. Let’s build a quality relationship • 514-485-9552 • medinaquality.com
Join These valued parTners, already aT The Table.
LSG Sky Chefs
We deliver the taste of the world to make your customersâ&#x20AC;&#x2122; day better
Visit us to experience something new and exciting!
Ideas make the world go round With some 300 customers in 52 countries, LSG Sky Chefs truly delivers the tastes of the world. We partner with our customers globally and locally,finding innovative solutions to the ever-changing demands of our industry. And while we are proud of our achievements in the last year, there is still plenty more we can look forward to.
LSG Sky Chefs call +49 6102 240 707 or e-mail: email@example.com www.lsgskychefs.com
World Travel Catering & Onboard Services Expo 9 â&#x20AC;&#x201C;11 April Hamburg Germany Hall B4 Stand 4C30