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LSG SKY CHEFS’ ERDMANN RAUER p.
SAS’s new long-haul cabin Norwegian Air Shuttle plans its next step
WORLD’S TOP IN-FLIGHT CATERERS ANNOUNCED p.
CABIN HYGIENE p. POST-EBOLA
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EDITORIAL OFFICES Rick Lundstrom, Editor-in-Chief PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA
ebruary 23 of this year marked the silver anniversary of an important milestone that has been popularly accepted by most of the public, and heralded this year by the Association of Flight Attendants-CWA union in the United States. At a press conference at O’Hare Airport in Chicago, representatives from the union as well as a Congressional delegation, marked the 25th anniversary of the inflight ban on smoking in commercial aircraft. The actions that led to the ban in the U.S. and now virtually worldwide, started in 1986 as a result of a National Academy of Sciences study on the affects of smoking on the health of flight attendants. “It seems absurd today, but the epic battle to get smoking off our planes was incredibly difficult,” said United Airlines Flight Attendant Moe Kerrigan, who shared her story during the gathering at O’Hare Airport in February. The study concluded that flight attendants in a smoky cabin were susceptible to bronchitis and pneumonia. The anniversary was also hailed by a group called Americans for Nonsmokers
Rights, who praised the decision, but called on airports, such as Atlanta HartsfieldInternational Airport to get rid of designated smoking sections. More than half a dozen airports in the U.S. have smoking sections. The airports that allow smoking in sections handle approximately 110 million passengers per year. Going on three decades now, the traveling public has been told over loudspeakers, videos and by Deltalina, the flight attendant star of Delta Air Lines, that smoking is not allowed in the cabin or lavatories, and the penalties for even attempting it can be pretty stiff. For all the fighting and threats that happened at the beginning of the movement, few would say today the effort wasn’t worth it. The traveling public has learned to live with the restrictions, and cabin crew, who spend much of their week in the air, are probably breathing easier.
Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: firstname.lastname@example.org Melissa Silva, Editor Tel: (1 905) 821-3344 x21 E-mail: email@example.com CONTRIBUTORS Hibah Noor Mary Jane Pittilla Simon Ward Stathis Kefallonitis
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ADVERTISING OFFICES Kevin Greene, Advertising Sales Executive Tel: (1 905) 821-3344 x31 E-mail: email@example.com PAX International is published eight times a year (January/February, March/April, May, June/July, September, October/November, December) by PAX International, 26 Pearl Street, Mississauga, Ontario
Rick Lundstrom Editor-in-Chief, PAX International
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. March/April 2015, Vol. 19 No. 2. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine
ISSN 1206-5714 Key title: Pax International
The January/February issue of PAX International, page 11, incorrectly stated the type of flydubai aircraft that would be line-fitted with the Lumexis inflight entertainment system. The aircraft is a 737. PAX International apologizes for the mistake and any confusion it may have caused.
www.pax-intl.com | PAX INTERNATIONAL | 3
VOL. 19, NO. 2
Contents INDUSTRY Q&A
16 UNTAPPED POSSIBILITIES
LSG Sky Chefs CEO Erdmann Rauer has taken helm of the company at a time when technology and growth are combining to create what he sees as a fast moving wave that must be ridden and harnessed
20 HONORING EXCELLENCE
Airlines honor top in-flight caterers with MQ’s annual QSAI Excellence Awards Ceremony!
24 PASSENGER IN FOCUS
The first Scandinavian Airlines A330 with a new long-haul cabin took to the skies in February, outfitted with a refreshed contemporary look and individualized service
28 GRAND AMBITIONS
While low-cost carriers come in all shapes and sizes, Norwegian Air Shuttle is taking the concept in a new direction with the latest in longhaul aircraft, inflight features and service, coupled with hopes to expand in the United States
34 MARCH/APRIL 2015
VOL. 19, NO. 2
PACKAGING INNOVATIONS 34 FROM THE OUTSIDE IN
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N E W S A N D A N A LY S I S F O R T H E I F E C & I N T E R I O R S E X E C U T I V E
WTCE & OS HAMBURG
ON THE COVER: Buffet in the new SAS Business Class Cabin Photo Courtesy SAS
LSG SKY CHEFS’ ERDMANN RAUER p.
SAS’s new long-haul cabin Norwegian Air Shuttle plans its next step
WORLD’S TOP IN-FLIGHT CATERERS ANNOUNCED p.
CABIN HYGIENE p. POST EBOLA
6 | PAX INTERNATIONAL | MARCH/APRIL 2015
Packaging has come a long way over the last few years, proving to be a viable tool for airlines to upgrade the look and feel of meals or complimentary ear buds, without significantly affecting their budgets
COMFORT & AMENITIES 37 FRESH OFFERINGS
Leading supplier of comfort solutions for the airline industry, Harmony presents two new luxury amenity kit collections for two of the world’s most esteemed airlines
38 EXCLUSIVITY IN THE BAG
With the shortlist published for the 2014 TravelPlus Airline Amenity Bag Awards, Simon Ward, Editor-in-Chief and Publisher of TravelPlus takes a closer look at those gifted to the highly valued First Class passenger
42 CREATIVE COMFORTS
Balancing new product development with value-for-money is essential for suppliers of blankets and pillows to the airline industry
HEALTH & SAFETY
50 CABIN HYGIENE POST-EBOLA
With the last major airline scare now in the past, what type of feedback are cleaning and disinfecting product suppliers receiving, and how are they planning to be ready for another?
VOL. 19, NO. 2
76 PAX INTERNATIONAL GUEST COLUMN 55 WHAT PASSENGERS LOVE
ABOUT AIRLINE BRANDS Stathis Kefallonitis, PhD, Founder and President, branding.aero
56 EDIBLE INNOVATIONS
Dessert suppliers are observing a trend towards high quality, natural foods and dietary-specific products across the airline spectrum
COCKTAIL & WINE REPORT 62 FAR AND WIDE
Australian wine exports increased worldwide in 2014, and Qantas Airways completed the third year of a program for its frequent fliers, who take the country’s wine heritage very seriously
66 MOVING THE SPIRITS
A fine glass of wine may be a singular experience in a restaurant or over a fine dinner at home, but with an airline, supplying a needed beverage addition is a test of adaptation in a rough-and-tumble market
68 TAKING THE NEXT STEP
Airports turn to non-aeronautical revenue as a means of ensuring that tomorrow’s capacity needs can be planned today
72 DYNAMIC TRANSITIONS
In December, AMI Inflight became brokers for a product line of 50 food and beverage companies with its purchase of the Hoffman Group, and as the deal reached its final stages, the new owners have a range of new offerings, and the former owner embarks on a personal transition
74 NFC NOW
With the help of two partners, JetBlue Airways became an early adopter, launching Apple Pay inflight early this year
76 MAKING ITS MARK
With more than 30 years of business under its belt, Watermark Products has managed to maintain its leading position in the industry, whilst continuing to deliver innovative offerings
78 YEARS IN THE MAKING
Celebrating a 70th birthday and 40 years in the industry, Graham Hudson from Mills Textiles opens up about his invaluable experience and shares his hopes for the future of inflight amenities
80 GRABBING DIGITAL SPACE
Advertising aboard an aircraft may still be somewhat uncommon, but the phenomenon that is the digital aircraft cabin will be one more platform for airlines to earn revenue and strategically communicate with passengers
UNIFORMS & ACCESSORIES 82 DRESSED TO THE SKIES
In a time when images speak louder than words, an airline’s crew can elevate its status among passengers, and not just by how they act, but also by how they look
84 UP CLOSE AND PERSONAL A look at some of this year’s WTCE exhibitors
8 | PAX INTERNATIONAL | MARCH/APRIL 2015
Newrest/Servair opens unit in Toronto On February 18, the collaboration of Newrest and Servair began at Toronto Lester Pearson Airport. The first 45 employees began preparing foodservice for some 100 daily flights Air Canada Jazz. The new group unit occupies a total surface area of 4,600 square meters and is equipped with separate kitchens for Halal and non-Halal food preparation. The team is directed by Samir Arzour who is General Manager assisted by Franck Martinez Ramp Manager and Vincenzo Sicilia, Production Manager. The unit is located in the Toronto suburb of Mississauga, less than nine minutes from the runway. The kitchen was scheduled to be officially inaugurated on March 31.
Servair trains chefs in Africa Last year at this time, Servair was noting the silver anniversary of its first airline catering unit in Africa, in Libreville, Gabon. In late February, the caterer organized a master class in Abidjan, for chefs at its African catering units “to foster creativity and collaboration within its network on the continent.” On February 11, chefs from Servair’s African catering units took a special master class led by Michel Roth, former chef at the Ritz and Servair’s ever-present Corporate Chef Michel Quissac. ”By providing this opportunity to exchange ideas and share experience with fusion cuisine combining French tradition with local African ingredients and recipes, our objective is to have innovative offers for customers in both our airline and airport catering activities, as they are growing rapidly at several African stopovers,” said Denis Hasdenteufel, Executive Vice-President, Europe, Africa and the Middle East with Servair. The aim of Servair’s session was to inspire the chefs to find new ways of nurturing and channeling their creativity. Its objective was clear: boost their imagination to encourage menu enhancement and expansion, which in the end benefits customers. The chefs also received instruction on best practices and recipes using local products. Since 1989, Servair’s presence in Africa has grown to 21 units employing 3,250 people.
The Master Class in Abidjan with Chefs Michel Quissac and Michel Roth (center front)
10 | PAX INTERNATIONAL | MARCH/APRIL 2015
gategroup renews Air Canada pact gategroup announced in late February that it had renewed its agreement with Air Canada for domestic locations served by gategroup’s Airline Solutions and Network and Product Solutions businesses. The award includes a three-year extension of all catering and provisioning services provided by Gate Gourmet as well as the end-to-end solutions for distribution and product innovation provided by Pourshins Supplair. The renewal represents total revenue of more than CHF300 million (US$315 million) over the three-year term of the agreement. “We are proud to extend our business relationship with Air Canada. We have strengthened our strategic partnership over the last few years in a challenging business environment through a joint approach focused on quality, cost and innovation. We are committed to advancing our partnership through further investment in culinary and operational initiatives,” said Herman Anbeek, President, gategroup Airline Solutions. “We look forward to continued collaboration with Air Canada on new ways to enhance the onboard service offering,” said Thomas Alvarez, Chief Commercial Officer for Pourshins Supplair Americas.
En Route expands as business grows
In the first two months of 2015, food solutions specialist En Route International has launched three initiatives to expand its global reach. A new international office has opened in Melbourne, Australia, headed by general manager Duncan Bullard. Duncan has 15 years experience leading commercial, procurement and NPD teams. He has previously worked for Coles Supermarkets in Australia, Tesco’s in the U.K. and global food manufacturer Bakkavor. The Melbourne launch adds a fourth strategic foothold in key markets around the world, consolidating its expertise in sourcing premium food products and managing complex logistics. The other three offices are its U.K. headquarters in London, Dubai and Atlanta. In January, the company moved its U.K. headquarters to new offices in Windsor to accommodate a growing team which include newly appointed Executive Director, Hamish Cook. He brings more than 20 years experience in global catering and facility services at executive, CEO and managing director level. His previous employers include the Spotless Group — Australia’s largest facility services organization - Alliance Catering and Capita PLC. And to keep pace with its ever-evolving product line, En Route has launched a revitalized website. This site has been designed so customers can quickly access information about the company’s range of hot meals, snacks and treats as well as its bespoke design, packaging and logistical services.
NEWS SUPPLIER NEWS
MKN updates user software MKN has announced that users of its new MKN combisteamer can download software updates directly from the MKN homepage, free of charge. Just one click and users can access the current software versions of FlexiCombi MagicPilot and FlexiCombi Classic at any time, which are just as easy and intuitive to use as the MagicPilot control system itself. If users have any questions, the installation instructions provide assistance and explain the required system requirements. Additional content, such as sound and image files, is also available now in the same fashion. New apps for MKN’s MagicPilot are available for download
FlyFit’s Vitamin & Mineral Direct-to-Mouth shots
FlyFit signs agreement with WHSmith FlyFit, the healthy snack and beverage brand, has announced that it will roll out its product line in 50 stores with retailer WHSmith at airports worldwide in the second quarter of this year, with locations in Europe, India, the Middle East, Australia and Asia. The retailer will offer FlyFit’s Vitamin & Mineral Direct-to -Mouth shots (10-pack) and its Nutritional Bars (three-pack), both ideal for healthy snacking on-the-go. “Our goal is to double our presence, including being offered in airports in the U.S., by 2016,” says Boudewijn van Eeghen, Co-Founder, FlyFit. In addition to its agreement with WHSmith, FlyFit has announced that its products will also be available at three additional HMS Host Schiphol Grab and Fly shop locations, as well as being offered at a number of esteemed hotel chains, including W Hotels - Starwood Hotels & Resorts. ‘’The main reason hotels want to offer FlyFit is for the wellbeing of its visitors,” said van Eeghen. “They really want them to arrive healthy and fit.” Since mid-February, most of FlyFit’s items have been available online at flyfit.com FlyFit is attending this year’s World Travel Catering & Onboard Services Expo in Hamburg, where it will exhibit new services and concepts for the industry (booth 3G49).
JAL rolls out latest Mos Burger offer Japan Airlines (JAL) and Mos Food Services, Inc. (Making People Happy Through Food) began serving their latest version: The Air Mos Burger, JAL Special March 1 on select flights from Japan to North America, Europe and Australia. The new menu item is the fifth collaboration between the company and Japan Airlines. Other favorites have the Air Mos Teryaki Burger, Air Mos Rice Burger, Air Mos Teryaki Egg Burger and the Vegetable Air Mos Burger. With the latest version “JAL customers can enjoy the savory harmony of all the layers and make their own hand-made burger,” said a release from the airline. The burger will be served in Premium Economy and Economy class as a second service. The JAL Special is served on routes from Tokyo Narita to Los Angeles, San Diego, Chicago, Boston, New York, Frankfurt, Paris, Helsinki and Sydney. On March 20, the burger was served from Kensai to Los Angeles and starting June 1, it will be available on routes to Vancouver. It will also be served from Tokyo Haneda to London and Paris.
The latest Mos Burger in the Japan airlines menu is called the JAL Special
www.pax-intl.com | PAX INTERNATIONAL | 11
But as it turns out, Brayford said many res- rant business in the UAE and Lebanon. Rak“No one had ever thought of it before, but idents of the Emirates might find that an abela is also under a 15-year concession contheir answer was very encouraging,” he said. AIRLINE NEWS Once the two sides agreed to go ahead easier choice than one would think. Com- tract to operate restaurants and coffee shops with the arrangement, RAK began the lengthy muting the busy freeways in a fast growing at the airport. But if plans work out and the process of adapting and testing its computer region has brought increased traffic to the promising tourist industry in the emirate conreservation system to adapt to Etihad’s. This UAE’s highway system. Brayford says delays tinues to grow, a new Rakabela airline-caterCathay Airways has partnered to serve premium use. Thehave size and ofreceived the filter bags was assessed occurredPacific at the time the larger carrier waswith also illyon the Emirates’ maininflight thoroughfares ingmaterial kitchen has approvals from the govcoffee to First andCRS Business Class to ensure with the brewers changing its own from the SITApassengers. system become more frequent. Soon whenthey RAKwork Air- well ernment andcoffee could be built inin thethe nearaircraft future. Freshly brewed from the coffee roastallow for optimal water during brewing to Sabre. Work is stillcoffee ways expands the serviceand to daily flights, and In thepenetration shadow of the scenicthe Hajar mouncontinuing, andrenowned Etihad Italian ing company is already being It will be joined process. The brewing and water temperature also taken later to flights twice daily, the frequency will time tains, Ras Al Khaimah has are a climate and plans a switchover to Sabre nextserved year. on flights. by illy’s espresso, caféAirways latte and cappuccino best possible cup of coffee is be a was vital gradually selling tool. into consideration to ensure tourismthe dynamic different from much of the Brayford and RAK were not the and introduced onboard beginning in March. served morning onboard.and rest of the UAE. Its slower pace and unspoiled “Once we have a scheduled only ones excited at the new partnership. “illy built itstime reputation providing blends thespringCathay beaches have been beckoning development in “Thishas is the first Etihad on Airways will perfect evening flightofnext that will beGeneral a very Manager Pacific Inflight Services finest-quality Arabica coffee, purchasing directly from to people recent years. Among the notable properties have its EY code on a domestic UAE flightits beans serious alternative taking Dominic their Perret at the announcement of the new the growers and taking greatfor care preserve the fresh taste and which is an exciting milestone us,”tosaid the cars,” he said. partnership with illy coffee that have located in the emirate, Brayford aroma. order to ensure authentic illy tasteIn—the strong, andBrayford said many of the listed the Banyan Tree Wadi Hotel and the airline’sIn CEO James Hogan,the on the October early fall, rich, yet smooth andflight. balanced — can be achieved in theinair, 3 inauguration of the “We look forward passengers thethe RKT-AUH route were using Hilton Resort or Cove Rotana among seven Cathay Pacifictravelers catering team has closelythe with illy and to choose to welcoming through Abuworked flight its short, one hour connection to eight major properties. In the first quarDhabi and the appropriate ofthe roasting for the time company’s quality to the Etihad Airways flight to Bangkok. ter of next year, Brayford added that the Walontomost international flightslevel across Etihad Aircoffee beans,” said a release from Cathay Pacific. Passengers departing the RAK Airways to dorf Astoria will open “a most amazing lookways network.” A battery of tests were conducted to ensureAUH the coffee experihave also been boarding the Etihad ing property” that will bring a clientele that Once Etihad completed an operational ence be the enjoyed by then passengers, despite flight the sense of smell to Manila. RAK Airways is planning to cater to. auditcould on RAK, task was to convince and taste buds beingthe reduced traveling Medium“We are gearing up for that, because we passengers to forego freewaybylinking the at altitude. On such a short flight, as RKT-AUH, cabin and beans from illy are being onboard as the two dark-roasted emirates by about three hours drive and served service is limited to a sandwich box with a believe the sort of people who stay at the darker roast andthat heavier body allows for themuffin, full release of the opting for a flight is scheduled for 45 minjuice and water. RAK Airways’ caterer Waldorf will not be coming in on charter coffee’s taste ininthe air. utes, butaroma is oftenand completed 25 minutes, said out of RKT is Rakabela, part of the Albert flights, but coming here as premium travelIn order to ensure that passengers can fully Abela enjoygroup their inflight Brayford. that operates catering and restau- ers on scheduled service,” he said. coffee experience, the Cathay Pacific catering team collaborated with illy to develop suitable coffee filter “pillows” specifically for
Cathay Pacific partners with illy to serve premium coffee
Cleaned for take-off
Take hygiene and safety on board and enjoy a clean flight with MEIKO. MEIKO, your global partner in airline catering and wash-up systems.
www.meiko.de www.pax-intl.com 12 | PAX INTERNATIONAL | MARCH/APRIL 2015
Former LSG Sky Chefs exec picked for airberlin On April 1st, Arnd Schwierholz became airberlin’s Chief Financial Officer. Schwierholz held the position of Deputy CFO at airberlin since the end of October. He takes over from Ulf Hüttmeyer, who has had the role of the Chief Financial Officer for nine years and will now work in a new position with enhanced responsibilities for Etihad Airways. Schwierholz’ professional background includes positions within UBS Investment Bank, experience as a company founder and as Head of Mergers and Acquisitions for Deutsche Lufthansa AG. Before joining airberlin, Schwierholz was CFO North America for LSG Sky Chefs.
BAS names new CEO
STG names new COO Aircraft cabin lighting specialists STG Aerospace announced this year that Richard Ilett has joined the company in the new role of Chief Operating Officer. Ilett has spent most of his career in the aerospace industry. During his 17 years with British Aerospace, he worked initially in plant engineering, site development and as a sub-contract manager. This was followed by a period of three years in charge of the fitting and hydraulic operating center, managing 230 operators and 50 indirect staff involved in manufacturing engineering, production control and quality inspection. In 1997, he joined Labinal as General Manager of the electrical wiring harness plant in Nottinghamshire. Customers included Rolls Royce, Airbus and GEC Alstom. In 2003 he started the Labinal (later Safran) Engineering Services subsidiary in Bristol, where he was General Manager until 2012. In the last two years, he has undertaken projects with Fokker Elmo in The Netherlands, responsible for the transition of wiring harnesses to China, and with Jaguar Land Rover, working on the Jaguar XJ model Year Update for 2015/16.
Etihad Airways names Celestino VP Guest Services Etihad Airways announced in February that industry veteran Linda Celestino is the new Vice President of Guest Services. As Vice President Guest Services at Etihad Airways, Celestino will be responsible for 6,000 cabin crew, ensuring safe, inspired, consistent and innovative services, both on board and across the airline’s global lounges. Celestino has more than 25 years experience in the airline industry having held senior positions in her native Australia and the Middle East, as well as being President of the Airline Passenger Experience Association (APEX). Most recently, she was General Manager Inflight Services and Product at Oman Air where she was responsible for cabin crew selection and training, as well as the guest experience. Celestino started her career as cabin crew at Ansett Australia, progressing to become a Senior Manager in Guest Services and Guest Experience.
Abdulla Abu Khaseem
Abdulla Abu Khamseen is the new Chief Executive Officer of Bahrain Airport Services, the catering and airport service company. Abdulla Abu Khamseen has held various senior management roles at Kanoo Group in KSA where he managed Jeddah, Al Riyadh, and Al Dammam International Airports. He was Executive General Manager of the Travel Division in YBA Kanoo Group Worldwide, and he is the owner and Managing Director of Professional Management Consultancy Bureau in the Middle East. He is also a member in National Committee of Saudi Travel Agents in KSA, an ex-member of the Advisory Committee of American Express Worldwide, and a member of the Eastern Province Chamber of Commerce.
www.pax-intl.com | PAX INTERNATIONAL | 13
Vosmer manages new Spafax Amsterdam office Spafax has expanded its operations in Europe with the opening of a new Amsterdam office and appointment of Joost Vosmer as Media Sales Manager. Spafax The Netherlands is located at Karperstraat 10 in Amsterdam, and marks Spafax’s 15th office globally and fourth in Europe. Spafax won the KLM Royal Dutch Airlines IFE Media Sales business in September, which marked the beginning of Spafax’s relationship with the leading premium airline. Vosmer is the local lead contact in Amsterdam, and is positioned to support all aspects of the KLM Media Sales business. His appointment allows Spafax to have a stronger product offering for advertisers in The Netherlands. He brings 14 years of business and sales management experience to Spafax, working across traditional, digital, and mobile advertising channels.
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Untapped possibilities LSG Sky Chefs CEO Erdmann Rauer takes the helm of the company at time when technology and growth are combining to create what he sees is fast moving wave that must be ridden and harnessed
rdmann Rauer has been the sole CEO of LSG Sky Chefs since October of last year when took over the position from Walter Gehl. Since then, the executive has been on the road, visiting the many regional centers and has prepared to meet the many challenges of a widely dispersed company that spans the world. Rauer gave his comments on the state of the industry and where it is heading in this issue’s Industry Q and A: PAX International: First, could you provide some background on your professional career and what experience you bring to the top spot at LSG Sky Chefs? Erdmann Rauer: Prior to joining LSG Sky Chefs in 2006 as Managing Director of our equipment and logistics subsidiary SPIRIANT, I held a number of management positions in the areas of sales, marketing and logistics. In 2007, I was appointed Senior Vice President of Sales and Marketing for LSG Sky Chefs worldwide and became Chief Sales and Marketing Officer and Member of the Executive Board in 2011. I have been in my current position since October 2014. In terms of experience and skills, I guess beyond my international experience in the areas I just mentioned, I would say that I am quite forward-looking and an analytical and strategic thinker that can handle tasks with the required energy and pragmatism. My management style is very team-oriented. I like to set group objectives and give people ownership of their goals. PAX: You’ve been traveling extensively since taking over as CEO. What are some places you’ve visited? Has any region been a special priority? Rauer: I have actually traveled throughout every one of our management regions since taking over so that I could exchange ideas about how we should move forward with our regional management teams. It may sound redundant, but all of our regions are a priority in one way or the other. They are all considerably different from each other in terms of customer requirements based on market maturity, growth rates, potential for expansion and need for restructuring at individual locations. But I guess this is what makes our company so fascinating. The challenges and weaknesses of the different environments we operate in, and the management teams that deal with them, are the true strength of LSG Sky Chefs, which is based on diversity at all levels, whether we are talking about products and services, locations or our people.
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PAX: LSG Sky Chefs recently won a contract with iDTGV in France and you have visited the Innotrans event for the past few years. What is the company developing in terms of expertise, infrastructure and logistics for rail catering and supply? Rauer: The train services business is particularly attractive in Europe, where new high-speed railway networks are being constantly expanded following the liberalization of the European train market. Consequently, new operators are entering this market and the existing ones are upgrading their travel experience in light of the increasing competition. So they need a partner that can support them in the development and implementation of innovative, holistic service concepts that connect with their brand and create a new passenger experience. And this is exactly our core competence. A great example of a collaborative concept is the one we created for the Thello trains connecting Italy and France. It entails a whole new marketing approach that encompasses branding as a framework for a range of services and products, including the crew and the entire food and beverages selection onboard. Through this type of innovative concept, we have established ourselves in this market by providing services to Thello, as I just mentioned, iDTGV and ntv in France and Italy respectively, and Eurostar and SNCB in Belgium. We wanted to test the waters by going to Innotrans in 2012, and were overwhelmed by the response and feedback we received. This trade fair provides a great international platform for buyers and sellers of passenger and freight transport technology. PAX: SPIRIANT is moving into its third year in operation with a new office in the Middle East. What’s been your assessment of the company and how has the rebranding from the old LSG Sky Chefs Catering Logistics division helped? Rauer: SPIRIANT is developing very successfully in terms of gaining new customers and establishing an international presence. In addition to its offices in Hong Kong and Dubai, it is currently also reinforcing its presence in Latin America. Meanwhile, we are proactively exploring new opportunities in the airline growth markets. In fact, the customer base for both SPIRIANT and SkylogistiX, its joint venture with Kühne and Nagel covering the areas of inventory, forecasting and logistics management, has been expanded significantly over the past two or three years. The SPIRIANT brand, launched at the 2013 WTCE, has undoubtedly given the business a boost. First, the brand was a clear sign to our customers that we are strongly committed to further investing in the equipment segment, where we already have more than 20 years of experience. Second, it has contributed a lot to the level of identification the employees have with the company and has attracted a lot of new, creative talent. PAX: Oakfield Farms Solutions is now wholly owned by LSG Sky Chefs. What changes to operations and product development have taken place since the purchase?
INDUSTRY Q&A Rauer: Oakfield Farms Solutions is wholly owned by LSG Sky Chefs in the United States, while Oakfield Farms Europe is a joint venture operation between its founder, Harvey Alpert, and LSG Sky Chefs. Their experience in creating meal boxes has complemented the LSG Sky Chefs portfolio on both continents perfectly. The cooperation is actually a win-win for both companies because while Oakfield Farms’ expertise in meal boxes has complemented our portfolio, we have provided them with access to new markets via LSG Sky Chefs’ relationships. I am a strong believer in partnerships and this one is a great success story, along with many others that we pursue in terms of portfolio or geographical expansion. PAX: Walter Gehl took the top spot at LSG Sky Chefs when this segment of the industry was struggling much more than it is now. What is your assessment of the business environment now, and how will you build the company going forward? Rauer: The good news is that the airline industry is and will remain a growing industry, of course, taking regional fluctuations into consideration. The two major differences between 10 years ago and today are the pace of business and the growing individualization trend. These two factors are being enabled by the digitalization that is influencing so many aspects of both our business and personal lives. At the same time, they are opening the doors to a whole new world of untapped possibilities. Regarding the pace of business, modern technology makes it possible to connect with anybody anywhere and at any time. Consequently, information can be disseminated within seconds
forcing us to speed up in our processes, think ahead and have an answer before a question is even asked. As for individualization, this trend demands a massive expansion of our range of offers in order to cater to individual needs. The result is that our business processes need to move faster and our business model become more diversified. Fully understanding their impact, we are working on both of these areas. I am personally very invested in research, development and innovation activities. So these developments really play into our agenda. PAX: LSG Sky Chefs always has some entertaining events planned for the WTCE. Could you give us a hint of what we might see this year? Rauer: Well, we want to surprise you with our entertainment once again this year. But what I can already tell you is that we will present ourselves with a completely new approach. My teams have been working diligently to develop interesting stories to tell and attract WTCE visitors. We certainly look forward to welcoming you at our booth.
LSG launched its SPIRIANT brand at the 2013 WTCE
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Honoring greatness by
Kate Richardson, Client Manager, Medina Quality was this year’s Masters of Ceremony
During another spectacular ceremony, Medina Quality honored excellence in the form of its QSAI Awards, where the world’s top in-flight caterers were celebrated
he most common form of measuring excellence is often by accolades. What better way to acknowledge greatness, leadership and exemplary performance than by presenting praise in the form of an award? For Medina Quality (MQ), an award serves as the perfect
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vehicle for recognizing excellence in the in-flight catering sector, as evidenced by its annual Quality & Safety Alliance In-flight Services Programme (QSAI) Awards, now four years strong. For the past four years, MQ has hosted the QSAI Excellence Awards, an event that honors the world’s top in-flight caterers. Presented by airlines and railway operators that participate in the QSAI programme — a programme developed in collaboration with, and managed by, MQ that monitors and improves the safety and quality of inflight food on behalf of its clients — the
awards are divided into three geographic regions: Asia, Americas, and Middle East/ Europe/Africa. “Medina Quality has been conducting audits of in-flight caterers since 1983 and developed the QSAI programme in collaboration with its clients,” says Kate Richardson, Client Manager at MQ. “QSAI is the world’s first auditing programme that allows airlines and railway operators to monitor and improve in-flight food supplier compliance with internationally recognized standards while recommending solutions and sharing programme costs.” Many of the world’s top airlines and railway operators participate in the programme, including: Air Canada, Air Canada Rouge, Virgin Atlantic Airways, KLM Royal Dutch Airlines, Air France, All Nippon Airways, Aeroflot Russian Airlines, Korean Air, Air Tahiti Nui, Singapore Airlines and Via Rail Canada. This year marks the fourth year for the QSAI Excellence Awards Ceremony. With over 200 in-flight catering facilities in over 80 countries competing for regional gold, silver and bronze, a total of nine awards
is what we do best. Legacy carrier or low-cost airline; economy, business, or first class; direct or connecting flight; local cuisine or a meal for special religious or dietary needsâ€Ś every company is different, every flight is unique, every one of your passengers deserves our utmost attention. With our broad palette of savoir-faire, committed employees, superb product offers, and premises on four continents, we stand ready to serve you, equipped with the solutions bestsuited to your needs.
QSAI 2014 were handed out by MQ and QSAI participants at the ceremony, along with the coveted Platinum Award for Worldwide Excellence, presented to one exceptional in-flight caterer. Award winners are recognized for their top marks in food safety and quality audits, and essentially, for being leaders in delivering safe, high quality inflight food. “The Excellence Awards also recognize in-flight caterers that possess an exemplary performance record on the QSAI Programme audits and acknowledges their efforts to improve their operations and exceed expectations in the in-flight catering sector,” says Richardson. In addition to providing well deserved recognition, the QSAI Excellence Awards also highlight the efforts made by the winners to satisfy food quality and safety expectations, as well as create opportunities for winners to promote their exemplary performance. Each year, all caterers audited under the QSAI programme are invited to complete a
submission form and partake in a technical committee meeting, where the latest food safety and quality advances are discussed. “At the most recent meeting this past November, supplier approval and microbiological testing requirements were a significant point of discussion,” explains Richardson. Held at the historic Cousiño Macul vineyard in Santiago, Chile on February 26, this year’s ceremony was a memorable event for the award finalists and the global roster of airlines and railway operators in attendance. The day of the ceremony kicked off with guests enjoying a threehour guided bus tour through the striking city of Santiago, which involved driving and walking through various neighborhoods of interest. Following the daytime activities, guests reconvened for the ceremony, which began with a tour of the Cousiño Macul vineyard where they enjoyed wine sampling. Cocktails and canapés were served in the vineyard’s courtyard, where at sunset, the
(Left to right): Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. – KIX, Elvis Cisneros from Goddard Catering Group – BON, Frank Sanchez from Gate Gourmet – MIA, Masaya Nagahama from Kansai In-Flight Catering Co. Ltd. – KIX
ceremony was held. While the awards were handed out, anxious, yet excited guests enjoyed a Chilean-inspired dinner, artistically prepared to compliment the vineyard’s exclusive wines. The three Gold-winning in-flight catering facilities are LSG Sky Chefs at Buenos Aires, Argentina’s Ministro Pistarini International Airport (Americas), LSG Sky Chefs at Munich Airport in Munich, Germany (Europe/Middle East/Africa) who is also the recipient of the coveted Platinum Worldwide Award and Kansai In-Flight Catering Co. Ltd., located at Kansai International Airport in Osaka, Japan (Asia), which was last year’s Platinum winner. Looking ahead to next year and the 2015 QSAI Awards, although details have not yet been disclosed, judging on the past four ceremonies, next year’s is sure to be another suspenseful, yet wonderful event, where the competition is fierce, the scores are high and the winners are well deserved.
(Left to right): Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. – KIX, Leana Kong – Le Loch from Air Tahiti Nui, Hervé Paris from Servair, Masaya Nagahama from Kansai In-Flight Catering Co. Ltd. – KIX, Kate Richardson from Medina Quality
David Medina, Chief Operating Officer, Medina Quality
(Left to right): Elvis Cisneros from Goddard Catering Group – BON, Leye Akingbe from Servair Nigeria – LOS, Klaus Neumeister from LSG Sky Chefs – MUC, Peter Stauch from LSG Sky Chefs, Andrea Flores from LSG Sky Chefs – EZE, Frank Sanchez from Gate Gourmet – MIA, Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. – KIX, Mansour H. Al Othman from Saudi Airlines Catering Co. – DMM
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The first Scandinavian Airlines A330 with a new long-haul cabin took to the skies in February, outfitted with a refreshed contemporary look and individualized service by RICK LUNDSTROM
hough the Vikings were seafaring folks and not always known for their hospitality, Scandinavian Airlines nonetheless christened the first aircraft after a famous native son and set it off to be an ambassador to the region and a bold traveler in its own right. The Eric Viking, a refurbished A330 departed Copenhagen Airport February 17 for Newark outfitted with a contemporary three-class cabin and the pride of Scandinavian Airlines employees who had worked two years, eagerly awaiting the new look. By the time the industry gathers in Hamburg for the World Travel Catering and Onboard Services Expo, a third refurbished aircraft could be on its way to another corner of the world treating passengers with a new brand of personalized service.
The new enhancement speaks to distinctive Scandinavian design and features a seasonal menu developed in house and with the airline’s main caterer, Gate Gourmet. The airline has also updated its inflight entertainment and features connectivity throughout the three cabins. The first decisions on the new design started in June 2013 when SAS announced it would be renewing its entire long-haul fleet. Now, the airline has plans to update seven of the A330s and A340s already in the fleet. They will be joined by four new A330-300s delivered this year and in 2016. Further out, Scandinavian Airlines has ordered eight A350-900s to be delivered in 2018 with options for a half dozen more. “We are delighted to present this ultramodern cabin,” said SAS President and CEO Rickard Gustafson at the February
Salads are prepared at the passengers’ seat with the new service
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SAS has expanded the selection and updated the buffet that is popular in its premium cabin
unveiling of the Erik Viking. “It is a huge boost for SAS and will give our customers a totally new inflight experience. The new interior is designed to meet the needs of frequent flyers and substantially strengthens our customer offer.” Meeting the needs of future long-haul travelers on SAS was the task of a tight group of design and concept professionals that were in on the ground floor of the planning process. Among them was Gustaf Öholm, the airline’s Senior Manager of Onboard Concept and Service Design. The group was awaiting delivery of the second aircraft when Öholm spoke with PAX International. But barely three weeks into the launch, he said the new design had received high praise from the passengers and gratitude from cabin crew. “It was a major change,” said Öholm. “It was a major upgrade and also great importance, and not to say the least, some great pride.” Öholm finds much of the success of the cabin in the details around the delivery of meals and the refreshed look of the front cabin product that is called SAS Business. The galley area has received new fixtures. The airline has also made some small layout changes, moving the wardrobe area to the front of the cabin, where it has added a new galley section for supplies. With the additional space, the back galley has been opened up, making it more
â€Śgreat service starts with great products.
REGIONAL REPORT Plating and serving meals restaurant style was one of the most significant changes to the cabin service
inviting to passengers. For years, the airline has maintained a buffet area, designed for easy access and offers a range of drinks and snacks. The new look makes the area more inviting and beckons passengers to make a selection. “The whole idea of having a self-service, make-it-yourself area is what we believe is a very Scandinavian way of doing things,” said Öholm. The regional flair extends to a new selection of tableware in SAS Business. The airline has selected glassware from Orrefors Sweden, porcelain from Royal Copenhagen and cutlery from Georg Jensen. However, the style of service is also a factor in winning over the business traveler, and SAS has gone the route of many carriers by eliminating trolleys from the premium cabin and opting for more interaction with the crew. Salads are prepared at the passenger’s seat in addition to plating and serving the meals in a restaurant style with a cart operated by a flight attendant. The service starts with a warm snack delivered with a cocktail. The selection of entrées and
appetizers has been expanded and SAS rotates its meal service every three months. The personalized process is repeated for the second service. Passengers flying into the U.S. are being served served a cold lunch before landing, while passengers to awake to a cold breakfast service. “What we have tried to achieve is more interaction and a more individualized feeling in the service,” said Öholm. “And more focus on actually having a personal meeting with the customer.” Peter Lawrance, Manager of Meal Planning, played a major role in developing the menus with the help of chefs at each of SAS’s long haul stations. The airline works with Gate Gourmet at its major hubs in Stockholm, Copenhagen and Oslo. In a presentation on the meal planning found on the airline’s website, Lawrance stressed the importance of seasonal ingredients in the process. Winter meals are enhanced with root vegetables, apples and fall berries. Summer meals can include mushrooms and strawberries among other fresh ingredients. Changes to SAS Go, the airline’s Econ-
omy Class and, SAS Plus, the Premium Economy service have primarily been in the seating. Cabins in SAS Go are in a 2-4-2 configuration with a 31- to 32-inch pitch, while SAS Plus is in a 2-3-2 configuration with a 38-inch pitch. The SAS Business offers a 1-2-1 configuration. Screen sizes for IFE are nine inches for SAS Go and 12 inches for SAS Plus. Electrical power to the seat and USB ports are available throughout the cabin. One part of the airline’s beverage service that has received considerable attention and interest in social media and craft beer connoisseurs has been the SAS’s association with small batch brewer Mikkeller from Denmark. Currently, there are two exclusive products served on board. The Mikkeller Sky-High Wit is a Belgian Wit with a Danish twist. The beer has the standard Belgian base and hoppiness. The second selection is a Red Lager that is lightly sweet and promises the drinker a malty backbone and a hoppy finish. The cans have been designed exclusively for SAS.
Danish brewer Mikkeller has an exclusive agreement for new craft beers served on SAS
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Delicious egg specialities ... made with the finest ingredients free from artificial flavours and additives.
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REGIONAL REPORT The interior of Norwegian’s 787. The airline is scheduled to receive another aircraft this year
The interior of Norwegian’s 787. The airline is scheduled to receive another aircraft this year
While low-cost carriers come in all shapes and sizes, Norwegian Air Shuttle is taking the concept in a new direction with the latest in long-haul aircraft, inflight features and service, coupled with hopes to expand in the United States by RICK LUNDSTROM
hese days, when the aviation industry thinks Norwegian Air Shuttle, they probably see the story of the airline’s efforts playing out in the headlines and activities far from its home country’s rocky shores. The carrier’s flight attendants in the U.S. may be found delivering letters to the White House urging “swift approval” of the airline’s affiliate, Norwegian Air International, which is seeking a foreign carrier permit to expand its service between the U.S. and Europe. To do so, Norwegian Air International would open up a subsidiary company based in the EU nation of Ireland and apply for the routes under the Open Skies agreement between the continent and the U.S. Since Norway is not a member of the EU, the airline needs to establish a foothold in the EU to gain traffic rights. By gaining that foothold, Norwegian would be able to offer many new international routes and fares far lower than legacy airline competition. The airline is winning both friends and foes with its efforts. The advocacy group Travelers United wants Norwegian as another entrant in a dwindling number of operators of trans-Atlantic service, espe-
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Norwegian flight attendants sent this message to US President Barack Obama
cially one that is promising low fares. On the other side, labor unions are mounting an effort to stop the expansion under the Open Skies agreement, which would open up the airline to important airports in the country, arguing that Norwegian Airlines International would not be offering comparable wages and labor standards in an LCC operation. It’s a claim the airline firmly denies. Norwegian Air Shuttle currently offers four flights from London’s Gatwick Airport to Fort Lauderdale and Orlando in Florida, in addition to Los Angeles and New York Kennedy. It also flies to Dubai from Oslo and StockholmArlanda and from Oslo to Bangkok. Fleetwide, Norwegian Air Shuttle carried nearly 24 million passengers in 2014, which
60 s i nc e 1 9
REGIONAL REPORT was an increase of three million from the previous year. The airline added capacity in December bringing its fleet over the 100-aircraft milestone. Norwegian Air Shuttle now says it is the third-largest lowcost carrier in Europe. In March, the airline’s possibilities for expansion by the parent company, known as Norwegian Air International, to key airports in the U.S. was still not settled. What the company was not unsure about however, was its possibility for success where many others have failed. “At Norwegian, we have developed a long-haul model based on our very successful short-haul model,” said Maria Laamanen, Norwegian’s Manager of Inflight Services. “Where the goal is that all passengers should be able to afford to fly.” It sounds like a lofty goal, and one that is fitting to the proud egalitarian virtues of its home country and Scandinavia as a whole. But, behind the visible efforts of its U.S.- based Norwegian Air Shuttle crew and the wrangling in the media is a serious business ethic as well, and the delays in the airline’s expansion, pushed the carrier into the red last year.
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The backbone of the airline’s future success, said Laamanen is its ability to operate long- haul routes more cost efficiently than its predecessor airlines that have tried to bring a low-cost concept to transatlantic long haul. “The most important factor for Norwegian in developing its long-haul model has been the introduction of the Dreamliner,” said Laamanen. “It is the most technologically advanced aircraft in the skies today. Not only is it the most environmentally
friendly option with 20% less emissions than a comparable aircraft; it also uses a lot less fuel, which means less costs for us and cheaper tickets for our passengers.” It also means that Norwegian can reach anywhere in the world with the most upto-date cabin products done with an LCC model unseen anywhere else in the world. The airline will take delivery of 10 new 737800s and one Dreamliner this year. Last year, the airline greatly expanded its fleet with 14 737-800s and four 787s. With the
Passengers can place food orders and watch movies on Norwegian’s IFE system from Panasonic
Touching New Skies
REGIONAL REPORT changes, Norwegian Air Shuttle has fleet with an average age of four years. With such a new fleet, Norwegian Air Shuttle has understandably embraced all the technology that the modern aircraft have to offer. An Android-based IFE system from Panasonic brings entertainment into the hands of its passengers. A threedimensional moving map display on its 787s is interactive, and can take the user down to individual street maps and serves as an effective destination guide. The distinctive moving map was on board the 787s starting in August of 2103. Norwegian Air Shuttle was the launch customer for Betria Interactive’s new products. “Their focus on passenger experience excellence is a perfect match for the innovative offering provided by the FlightPath3D product suite,” said Boris Veklser, Betria’s President in the announcement of the new feature. “It is truly the first service of its kind that can be deployed fleet wide for any carrier.” There are other features of the airline’s cabin service—features that helped it claim three Passenger Choice Awards at last year’s
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APEX event. The airline is proud of being the first to offer complimentary Wi-Fi Internet on all its flights within Europe, and web-surfing installed on 80% of its aircraft. It also has fleet-wide video-on-demand for passengers to rent movies and television shows on their personal devices. The airline does not yet offer Wi-Fi onboard its long-haul aircraft. However, onboard its long-haul 787s is an IFE system that offers inflight entertainment and the ability for passengers to purchase drinks and snacks from the “Snack Bar” program that can be paid for with a debit or credit card. “We have found that this is an incredibly popular and appreciated service by our passengers, as they can order whenever suits them and they don’t have to wait for the crew to go down the aisle with their food and drink trolleys,” said Laamanen. The Winter 2014 edition of Menu & Shopping has half a dozen pages devoted to Norwegian’s onboard food service. Fresh sandwiches are teamed with hot and cold drinks, beer and wine and range from £4.50 (US$6.86) for sandwiches and dessert
snacks, to £19 (US$28.97) for a selection of tapas-style meats and olives paired with a 75cl bottle of wine. A selection of bagged snacks cost from £1 to £2.50 (US$1.52 to US$3.81). The airline also has an extensive duty free shopping selection. For the short-haul menus, Norwegian Air Shuttle partnered with Inflightservice AB in Scandinavia, which negotiates agreements with suppliers and pre-selects products for the airline’s final selection. In addition to the onboard selection for sale, Norwegian operates a pre-order option for passengers on its long-haul flights. A hot lunch/dinner meal and breakfast/snack are available along with a second service on long haul. “We have two assortment changes every year and two smaller refreshers,” said Laamanen. “Depending on how the products are being received by our passengers, we might change some items, but also if we see some items performing really well we might keep them on longer. “In any case, we want our frequent passengers to see some variation and at the same time keep our bestselling items.”
The ambient meal box with a compartment for a hot dinner entrée from Oakfield Farms Solutions
ackaging can oftentimes make or break a product. It may seem superficial, but many consumers tend to be attracted to a package based on how it looks, rather than what is inside. In the inflight catering industry, packaging needs to not only look attractive, but also be compatible with several elements onboard, such as the size of tray tables and trolleys, not to mention weight restrictions. All requirements and restrictions considered, many suppliers have still managed to developed creative, attractive and innovative packaging that have won the approval of airlines and their passengers. Much like amenity kits are being designed to offer more than one use, one packaging innovation that is gaining speed is the multi-use meal box, an innovation Monty’s Bakehouse has developed. With more than 10 years in business, Monty’s Bakehouse has become a fixture in the inflight catering industry and is now one of the largest suppliers of hot goods and baked snacks to airlines in the world. At this year’s World Travel Catering Expo (WTCE) in Hamburg, Monty’s Bakehouse will launch a wide range of multi-component hot, thaw and serve and ambient-served boxes with various methods of opening, heating and combining product. “We probably now have the most sophisticated packing lines for putting together multi-bakery and savory
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Packaging has come a long way over the last few years, proving to be a viable tool for airlines to upgrade the look and feel of meals or ear buds, without significantly affecting their budgets by
items into one box and serving them onboard aircraft,” says Matt Crane, CEO of Monty’s Bakehouse. Some of Monty’s Bakehouse multicomponent boxes include a Breakfast Box, which contains different mini Danishes and breakfast items and a Trio box that holds three sweet or savory items or a mixture of both. “Our clients can now choose from a range of 15 to 20 different snack items and decide what they want,” explains Crane. “They can select a menu suitable to particular routes or time of day that are unique for their passengers — we’ll be showing them how to do that in Hamburg.” In addition to promoting its “design your own snack box” product at WTCE, Monty’s Bakehouse will also be launching a range of sliders and fries. “It’s not a first in the market, but we’ve benchmarked the competition — we believe the quality of these products that we can now supply is very, very good and its always quality that we look for at Monty’s Bakehouse,” says Crane.
Crane says one trend that has just been gradually growing is putting more prepacked box items as opposed to trays or half trays, on board, a trend that Monty’s Bakehouse is very much driving and involved with. “It is all about trying to save the airlines
money without giving the passenger an inferior eating experience, and that is the result of a combination of packaging and the food itself,” explains Crane. “I’m a great advocate that people eat with their eyes and that doesn’t start with the food — it starts with the presentation. So packaging is a good place to start.” Since Monty’s Bakehouse has been in the market, Crane has seen the branding of packaging greatly improve. The ability of packaging to support a product, both in terms of presentation and protecting the contents to increase its shelf life, are trends that are currently gaining momentum. Monty’s Bakehouse’s most important launch at this year’s WTCE will be the announcement of its new partnership with Agthia Group, a UAE-based business and bakery. “We’ve opened a production line within their bakery in Abu Dhabi and that will allow us to supply a wide range Hawaiian Airlines’ hard case for ear buds offered in Extra Comfort Class, designed by Global Inflight Products
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The Trio Box with pastries and coconut cake from Monty’s Bakehouse
of products from bread rolls and Danishes, to patisserie items as well as Agthia water and juice brands, Yoplait yogurt lines, Capri Sun and of course the full range of Monty’s Bakehouse snacks — all of which can also be brought together in single- or multi-product boxes “ explains Crane.
Easy does it
Another packaging trend that appears to be gaining speed is the incorporation of an easy-open feature, which helps to reduce the amount of time it takes for flight attendants to prepare meals. Oakfield Farms Solutions Europe is one company that has incorporated this trend into its latest innovations. Oakfield Farms Solutions Europe has launched a new line of meal kits with several innovative packaging solutions designed to reduce the
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total cost of meals to airlines. The meal kits ship in a unique master case, which is designed to be inserted directly into the trolley. Staying on trend, an easy-open feature on the master case allows flight attendants to quickly prepare and execute the inflight meal service. Currently used on Brussels Airlines, the meal kit configuration optimizes loading by allowing more meal boxes to fit in the cart, reduces handling charges and eliminates drawers from the airline equipment. Oakfield provides both fresh and ambient kits in this format. “The ambient meal boxes contain cutlery and ambient sweets, and have a compartment for a hot breakfast or dinner entrée to be inserted into the box by flight attendants for a quick, tidy, branded presentation to the passenger” explains Lorenza Maggio, Managing Director for Oakfield Farms Solutions Europe. The hot entrées are produced centrally, providing a high level of consistency and reducing the labor and handling needed at the catering kitchen. Global Inflight Products (GIP) has recognized several packaging trends, many of which it has incorporated into its own products, one being compostable packaging. “Airlines, especially in North America, are definitely committed to using sustainable products,” says Paulina White, Marketing and Design Director for Global Inflight Products. “They care about the quality of the materials, how recyclable or compostable they are, and also about using natural colors and eco-inks.” GIP is creating a new oven-safe casserole that is also “green” and compostable, enhancing its product line of aluminum and CPET counterparts. “We continually expand our Green Is Possible catalog and we work to increase the options as environmental responsibility is something that is paramount in the airline industry,” explains White. An emphasis on compelling graphic design is another emerging trend according to GIP, particularly in Economy Class where it feels design is critical. “When the options for packaging are a simple box or bag, the best way for enhancement is the application of amazing graphics,” explains White. “This solution fits any budget and can change the game by converting a standard product into a very unique one, plus the design can help support the airline’s brand.” GIP has also identified how packaging acts as an excellent tool for upgrading a product, without upgrading the product itself. White sees this particular trend finding its way into the Coach Plus classes where budgets cannot always accommodate the higher end products. In these cases, upgrading the packaging is a viable option. “One example of this is visible in the inflight entertainment arena. Economy passengers typically receive standard ear buds on long-haul flights. Of course, high-end noise cancelling headphones are not an option for Economy Plus, but silicone ear buds with great packaging is a way to upgrade the service,” explains White. “We offer numerous great options for packaging to protect the ear buds, make them look upscale, and encourage passengers to take them home for personal use.” Hawaiian Airlines is currently using a hard case for ear buds in their Extra Comfort Class, designed by Global Inflight Products.
COMFORT & AMENITIES: HARMONY
The Salvatore Ferragamo branded amenity kits for Singapore Airlines for both men and women, designed exclusively by Harmony
member of gategroup, Harmony designs, develops and produces a distinctive range of comfort solutions and has become known as the leading supplier of amenity kits for the aviation industry. In addition to amenity kits, Harmony’s roster of comfort solutions include: sleepwear and comfort items, lounge and washroom items, bedding and textiles, Economy Class comfort items, as well as unique and tailor-made comfort items for private jets. Working collaboratively with exclusive international brands, Harmony provides concepts for the cabin that not only reflect trendsetting designs, but also maintain a sense of practicality. Known for providing tailor-made and cost-saving comfort solutions, intended to enhance passengers’ onboard experience, Harmony has offices in Asia, Europe and the United States and serves more than 80 airlines, of which the majority are four and five-star rated. New from Harmony are the Salvatore Ferragamo branded amenity kits. Exclusively designed by Harmony, the new Salvatore Ferragamo amenity kits are presented onboard Singapore Airlines to First Class passengers and exude luxury, both in terms of the products enclosed and the pouch design itself. Female passengers are presented with the new Salvatore Ferragamo “Signorina” collection, featuring a black pouch with metal detailing, while male passengers are presented with the Salvatore Ferragamo “Acqua Essenziale” collection, a brand new fragrance recently and exclusively launched on board Singapore Airlines. Accompanying the Acqua Essenziale fragrance is a sophisticated black and slate blue pouch. Harmony strongly believes both amenity kits compliment the Singapore Airlines five-star experience, significantly adding to the unforgettable journey the airline offers its passengers on every flight. Also new from Harmony is the new summer collection for Swiss Airlines, which was developed by following a new concept,
Leading supplier of comfort solutions for the airline industry, Harmony presents two new luxury amenity kit collections for two of the world’s most esteemed airlines one that involves the assembly of different amenity bags working together as one “family.” As a result of this new concept, inbound and outbound amenity kits can be connected — an industry first — and re-used long after the flight. Passengers onboard Swiss Airlines will be able to collect their own full range of six amenity kits, featuring a larger tote bag and four collectable, very handy side bags. Harmony feels the new collection is authentically, ‘100% SWISS,’ illustrating the values of Swiss design, durability, integrity, efficiency and quality, which remain wedded to the philosophy that well-designed objects are appreciated by many. In other Harmony news, the company recently announced its exclusive cooperation with Christian Lacroix for the development of amenity kits and comfort items for the airline market. Developments will be based on a full cabin, integrated and branded approach, including amenity bags, cosmetics, washroom items, sleepwear and bedding. Designed by Harmony, the new summer collection for Swiss Airlines allows passengers to collect their own full range of six amenity kits, featuring a larger tote bag and four collectable side bags
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Exclusivity in the bag With the shortlist published for the 2014 TravelPlus Airline Amenity Bag Awards, Simon Ward, Editor-in-Chief and Publisher of TravelPlus takes a closer look at those gifted to the highly valued First Class passenger by SIMON WARD
he piéce de resistánce in amenity kits are those that are offered onboard to the most exclusive calibre of passenger, those that fly First Class. Many of the world’s leading airlines submit their premier kits to our TravelPlus Awards, packed full of products, liquids, lotions and potions for those who like a more individual traveling experience. The First Class category in the 2014 TravelPlus Awards do not disappoint. Split into three sections—female, male and unisex, they show the very best there is on offer when traveling on the world’s leading airlines, in their most exclusive class. It is notable however, that many of these bags are designed for traveler’s use after their journey is over, with some kits doubling as iPad cases, evening bags or toiletry bags to contain the passenger’s own personal products on future trips. There are those that contain toiletry products and perfumes that are too large to simply be designed for one journey, but still small enough to fit into a ladies’ handbag or men’s briefcase. This is a way that high-end brands are able to showcase their products to their target demographic —those with expendable income who desire luxury products. Almost all of the bags contain products and items that are from some of the world’s leading cosmetic and fashion houses, such as Armani, Salvatore Ferragamo, Givenchy and L’Occitane. This reliance on globally recognizable brands gives the immediate sense of luxury and quality that the airlines wish to become synonymous with. By providing their passenger’s with high-end luxury cosmetics, they are at the same time drawing the line between themselves and the quality their discerning passenger’s strive for. Those making the shortlist once again showcase the most desirable kits to be gifted at 38,000 feet, being given to passengers paying upward of $8,000 for a seat in First Class, making them the world’s most exclusive bags. The winners of the prestigious gold seal will be announced on Tuesday April 14 at a gala event at the Radisson Blu Hotel in Hamburg.
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Male First Class Lufthansa German Airlines – SPIRIANT GmbH - Handmade by master craftsmen from Braun Büffel, with an elegant design, luxurious leather elements and a noble synthesis of form and function (shown here in black)
Etihad Airways WESSCO International - Sougha kits inspired by the cherished traditions of Emirati handicraft. To complement the stylish kit, four amenities from Le Labo with Bergamote essence are offered to passengers
Qatar Airways – Harmony – gategroup – Armani cosmetics contained within a masculine amenity kit design.
Saudi Arabian Airlines – Abdul Jawad Trading together with Harmony- gategroup – Aigner black iPad case with stylish design.
Onboard with over 50 airlines worldwide Discover our line of lightweight solutions • The lowest cost of ownership • Award-winning • Made to last
+1-514-334-3210 x 114
Female First Class Singapore Airlines (left) – Harmony – gategroup – Salvatore Ferragamo cosmetics, housed in a black bag, with zip detail.
Oman Air (below) – Harmony – gategroup – Brown satin evening clutch bag, with Swarovski crystal detail filled with Amouage cosmetics.
Qatar Airways – Harmony – gategroup – High end Armani cosmetic products contained within a black fabric bag.
The global industry experts in lavatory products and fragrance branding.
Lufthansa German Airlines – buzz products - ESCADA has teamed up with Lufthansa to provide a stylish First class amenity bag. The bags were designed with functionality in mind, doubling as a clutch or document wallet in addition to a tech case (shown here in cream)
Our team is here to help elevate your onboard experience to the next level.
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Saudi Arabian Airlines – Abdul Jawad Trading together with Harmony- gategroup – Green Aigner Ipad case containing range of Armani branded luxury products.
First Class Unisex
American Airlines WESSCO international – iPad case in the stylish Eames Dot pattern.
BMW Corporate Flight – Skysupply GmbH - Made from genuine premium-quality leather and decorated in carbon optic give the bag a unique reflective look, beauty products are L’Occitane organic
Air France – Albea Beauty Solutions Europe - Givenchy co-branded kit carries four premium cosmetics, a refined kit for the comfort and inflight needs of the First Class passenger
TASTE & QUALIT Y EXPERTISE INCLUDED Take off with our quality on board WTCE 2015 / Stand 4H50 Happy Hour at 17:00 3 0 Y E A R S F R A N K E N B E R G • H I G H Q U A L I T Y S I N C E 19 8 5
Japan Airlines - FORMIA - Available in two styles with two color variations each for inbound and outbound flights, it offers passengers a wide choice of variants. JAL First Class bags contain a selection of Loewe Perfumes cosmetic products. The second has a range of nine new colors. It brings as well a significant upgrade of the contents of high quality items from the L’Occitane cosmetic range.
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COMFORT & AMENITIES
STRY INDU GNISED
MARY JANE PITTILLA
D O FINO NOVATORS
Cost is a major concern from airlines, says Mills Textiles, however carriers in Asia and the Middle East are often opting for higher quality
Balancing new product development with value-for-money is essential for suppliers of blankets and pillows to the airline industry
S AWARDS 2015 FINALIST
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uppliers of comfort items such as blankets and pillows are successfully navigating a challenging area, as airlines make diverse demands regarding materials, weight, durability and — most importantly — cost. In general, airlines are demanding value-for-money, lightweight and durable products that can withstand repeated washing. But some carriers, mainly from the Middle East and Asia, are seeking more expensive items, including wool blankets and feather-filled pillows. And at the top end of the market, a number of airlines require custommade products carrying a designer brand name, according to Tim Morris, Head of Global Operations at UK-based Mills Textiles, which sees approximately 10 orders per year of the designer branded type. “We offer a full range of comfort items, ranging from disposable pillows with polypropylene outer to feather-filled with cotton outer,” says Morris. “We have a wide range of blankets, from very low cost polyester items to wool blankets.” Morris continues: “We’ve been supplying airlines since 1985 and have considerable expertise in this sector. We’ve produced a functional specifications document that centers on six performance criteria for every product we make, to ensure that each item stands up to the commercial environment, for example washing. This spec means that we can make recommendations to airlines on how to modify their products for the optimal lifecycle and for value for money. That’s thanks to the experience we have in textiles, in areas such as dyeing, finishing and cleaning/laundering.” Controlling the cost of the finished product is essential for success in this segment. Gordon Oakley, CEO of Malton Inflight Asia Pacific Ltd., which offers a full range of knitted and woven blankets in polyester polar fleece, micro fleece and modacrylic fibre, notes that airlines have moved away from modacrylic to polyester polar fleece for blankets because the manufacturing cost is much lower. So, too, is the cost of washing and greatly reduced energy consumption and water pollution in the laundry cycle, he says. Other aspects, such as
COMFORT & AMENITIES
Disposable pillows are part of the Kaelis line
being easy to stow and easy to handle by cabin crews, are also factors that have to be borne in mind. Mills Textiles’ Morris says airlines are demanding lightweight products that maintain durability during the laundry process. Additionally, they are seeking products that dry more quickly, thereby using less energy, and products that enable more volume to be placed in the washing machine. “It’s a balance — the products have to look and feel right,” he says. “You can’t have pillows so thin that they look out of place.”
Kaelis works with many types of materials for blankets and pillows depending on its customer requirements for rotable or disposable products. For the rotable products that require long durability the Spanish supplier prefers to utilize polar fleece/ treated cotton, while for the disposable products it also works with non-woven. Managing Director Pep Manich believes it is very important to offer materials that are resistant and not very heavy, always keeping the same weight when comparing materials. He notes that most of the airlines are working with non-allergenic materials. Mike Borgers, CEO of Netherlandsbased Stellar Travel Supplies, which offers a wide range of comfort items, including disposable and rotable blankets and pillows, is
very clear about the airlines’ demands for value. “The airlines want cheap prices. It’s very simple,” he states. “The whole process of transporting blankets, etc., to the cleaners and washing them is very expensive for the airlines, so the initial price of the product is crucial.” These leading suppliers are coping with cost pressure by constantly seeking innovative ways to trim transportation and other costs. Malton Inflight’s Oakley, whose company has been in the airline supply business since 1980, explains: “We only work with the best factories, which have many decades of experience. Together we have seen how supply and cost pressures can affect the market in very surprising ways and we are very experienced in managing these situations, not only because of the huge volumes we are supplying to airlines, which means we are able to buy the raw materials at a much more competitive prices and manage our costs well, but also we have seen how ‘creative’ and ingenious some unscrupulous factories can be to cut corners on quality. To guard against such practices, we have our own team of local inspectors based locally in China; we check every shipment ourselves and we never rely on third parties to do that.”
The price point
Morris explains that Mills Textiles is not a sourcing company, but has longstanding,
joint-venture relationships with a small number of suppliers in Asia, resulting in an enhanced level of co-operation. “There are price pressures, but these are shared with our suppliers. In the worst-case scenario, we would work with a customer to change the product to make it perform the same but reduce the cost. Airlines are always asking us to reduce costs. To do this, we look at the size/weight and use different types of yarn, for example.” He notes that disposable pillows are most commonly supplied to airlines. “However, they trap a lot of air, making shipment costs expensive. To reduce the shipping costs, we vacuum-pack the pillows to suck air out and flatten them, but this packing process is expensive and therefore pushes the price up for us, but it does reduce shipment costs.” Borgers, of Stellar Travel Supplies, says his company’s position as a trading company providing a one-stop-shop concept for airlines, offering everything for the passenger in one place, helps to mitigate cost pressure. “We try to maintain margins by finding better means of transportation, such as combining shipments of multiple products from our warehouse to the customer. We have purchasing offices in China and source items from different factories in China, India, Thailand and Brazil, depending on the product. We aren’t committed to a particular factory — we need and want the flexibility of using different factories, as you need different machines for certain products. There is a sense of co-operation with our suppliers, but we want to keep our commercial freedom.”
Sustainability is also an important factor, with Mills Textiles’ Morris observing that airlines are environmentally conscious customers, requiring natural, sustainable and recyclable materials, where possible. “We offer a mid-range Eco Blanket and a bamboo blanket, which are environmentally friendly, but expensive compared to polyester,” he says. Sustainability in manufacturing and disposal is also a priority for Mills Textiles. “We are constantly reviewing this area,” says Morris. “Independent evaluation experts advise us on things like cutting down on packaging. We use recycled materials for our packaging, for example. This is one of our key drivers.” Sustainability in the supply chain is also a major concern for the company. “We have joint ventures and therefore a finanwww.pax-intl.com | PAX INTERNATIONAL | 43
W E N TO FIRST MARKET GLUTEN
FRARNEGEE AWARDS 2015 FINALIST
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COMFORT & AMENITIES
Malton Inflight created this look for AirAsia
cial interest in the factories we work with. We are responsible for staff welfare in the factories and take an active interest in the staff. Also, we are interested in the local environment. For example, we recycle waste water at our factories in China.” Oakley says sustainability in manufacturing and disposal has been a priority for Malton Inflight for many years. “We were one of the pioneers with polar fleece blankets, which are much better for the environment because they are so much lighter and easier to launder, so they use far less energy in their lifecycle. Indeed, in our view, there is no other way than working to improve our performance hour by hour, day by day and year by year, to keep us at the forefront of this industry both in terms of product development and in the manufacturing process.” Adds Manich of Kaelis: “Sustainability is extremely important. All Kaelis quality procedures assure that our raw material providers and manufacturers follow all the sustainability requirements, including waste management processes. In addition, our quality department audits the supply chain on a frequent basis.” However, Stellar Travel Supplies’ Borgers points out that the overriding issue for the airlines is the low initial cost. “Sustainability is important, but ultimately it is driven by the economic realities of what an airline is willing to pay for a product. Airlines want the best product for the lowest price, and blankets and pillows are seen as disposable commodities,” he notes. Supplying comfort items to airlines is an ongoing test of creativity and new product development, according to Manich of Kaelis, who says: “This segment requires constant creativity and product development. Besides, it is also essential to integrate them with the formula: price + quality + product durability.” Oakley of Malton Inflight agrees: “It’s important for buyers and suppliers alike to embrace change, to try hard to figure out the trends and then to adapt to it. This industry never stands still and in particular with textiles, it is essential to keep updating and innovating.” Morris says Mills Textiles is looking at new innovations. “Normally, a pillow with a polyester filling goes flat over time, but our new pillow features Bounce Back spiral polyester fibre. We may have that ready in time for the [WTCE] Hamburg Expo. “We’re looking at anti-static blankets, anti-pilling blankets that don’t bobble, and anti-bacterial blankets. Also, we have looked at products with anti-soiling properties that leave fewer marks, but these types of products can be degraded by vigorous washing, so finding a balance is key.”
COMFORT & AMENITIES
E R O M @W TC EXPO
Beepee Group talks comfort As the largest manufacturer and supplier of linen products to the hospitality industry, with footprints in more than 86 countries, Beepee Group (Beepee) knows a thing or two about comfort. For more than 20 years, Beepee has been supplying airlines as an OEM supplier, and now as a direct supplier, focusing primarily on quality, value and on-time delivery. “Beepee understands the importance of on-time delivery, thereby reducing the excess inventory levels for the airlines,” says a representative from Beepee Group. New from Beepee is ‘Grace,’ which the company calls a “magical” fabric, designed to fit all aircraft seat types, including those of the A380 and 777-300. Beepee’s ‘Grace’ fabric is manufactured by using 50% less chemicals and is designed to use 30% less water to launder. Beepee has also developed a new pillow for Economy Class, which can be used as a regular pillow or headrest. A current trend Beepee has noticed within the industry is the move many airlines are making away from costly acrylic blankets, moving more towards more cost-effective materials, such as polyester or poly-viscose blankets. “We also see more airlines giving passengers complimentary blankets due to rising laundry costs and also as a marketing strategy,” says the representative. Beepee has also recognized that for full-fledged service airlines, the level of service and the quality of products needs improvement in order for them to further differentiate themselves from low-cost carriers. Of its many priorities, using natural resources and rendering its factories ‘eco-friendly’ is number one for Beepee, evidenced by its status as an OEKO-TEX® certified company. “Our clients need to know that all of our products are made without the use of hazardous chemicals and are manufactured in a manner that conserves water consumption,” adds the representative.
Beepee Group’s airline linens are manufactured without the use of chemicals
AWARDS 2015 FINALIST
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COMFORT & AMENITIES: FORMIA
Samsonite hard-shell amenity cases for All Nippon Airways
More than meets the eye by
As amenity kits continue to evolve beyond a basic product bag, airlines are looking to reap the benefits branding can provide, and FORMIA is leading the way
he airline amenity bag has come a long way over the years. What was once a modest bag filled with basic comfort items for passengers, has become a luxurious multi-use offering, featuring quality products made by some of the world’s most sought-after brands, intended to enhance a guest’s onboard comfort experience. What has also changed over the last few years is how airlines view amenity kits. Many have come to understand these kits as more than just a collection of amenities, and FORMIA has taken note. “Airlines have acknowledged and accepted over the years the enormous vehicle of communication they have in an amenity kit,” says Roland Grohmann, Managing Director of FORMIA. “From our side, we aim to shed light on the onboard comfort experience and demonstrate to airlines how passengers are expressing their interest and value of amenity kits.” Grohmann says that airlines have also learned to appreciate the value that retail brands bring onboard and feels that offering a branded bag can be beneficial, boosting the desirability — and consequently — the re-use of the bag after the flight. “In our opinion, branding is key nowadays for airline amenities, and FORMIA is proud of having a solid and extensive
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Aquascutum Kits for Aeromexico
portfolio of brands to strategically offer airlines based on their requirements and interests, and the image and values they wish to convey,” adds Grohmann. FORMIA’s amenity kit expertise is a result of the many years of experience it has in the industry. Last year alone, FORMIA won more than 15 new contracts and currently serves seven of the top 10 airlines in the world and in Asia (as per Skytrax ranking), a continent that FORMIA is particularly strong in. “FORMIA’s stronger foothold is Asia, where we have re-enforced our leadership position by proudly adding new customers to our esteemed list of airline clients, such as Cathay Pacific, China Airlines, Malaysia Airlines, ANA and Jet Airways amongst others,” explains Grohmann. In addition to its roster of airlines in Asia, Turkish Airlines has awarded FORMIA with another three-year contract to supply a wide range of amenity kits across the airline’s cabins. Looking to brands — of which the supplier has no shortage — FORMIA has strategically grown its portfolio in the last year, incorporating exclusive brands from diverse backgrounds and target markets, in addition to marking the debut of several amenity brands, such as Aquascutum on board Aeromexico.
At this year’s World Travel Catering Expo (WTCE) in Hamburg, FORMIA will present a number of new brands along with the various concepts it has developed with each. As it does every year, FORMIA will host its daily luxury raffle at its booth, in collaboration with its brand partners, along with the sixth edition of FORUM365, its trends event by invitation only. One particular trend FORMIA has been aware of for quite some time now is “Massclusivity,” which Grohmann explains, speaks to a form of affordable premium consumption that combines the mass with the exclusive. “[Massclusivity] will come to live stronger than ever through an uber luxury branded amenity kit for a European airline’s Economy Class cabin. This will definitely set a very high standard in Economy Class passengers indulgence and will reconfirm airlines’ continuous strive for excellence in service and the importance of pampering and indulgence across all cabins,” he explains. Another trend that has become predominant, led by the sound success of Rimowa, is the luxury hard-shell case. In response to this trend, FORMIA is introducing a Samsonite hard-shell amenity case onboard All Nippon Airways. “This is the first time Samsonite is on board in a hard-shell format, and we look forward to announcing further additions to our luxury branded hard-case collaborations.”
HEALTH & SAFETY
Q post-Ebola by RICK LUNDSTROM
With the last major airline scare now in the past, what type of feedback are cleaning and disinfecting product suppliers receiving, and how are they planning to be ready for another?
ver the years, airline executives have spent worrisome hours, days and weeks contemplating and preparing as best they can for the possibility of a crippling pandemic that would sweep through the industry. They have worked hand-in-hand with regulatory agencies around the world, like the World Health Organization, Center for Disease Control and Prevention and faced a jittery public and a probing media that kept cameras glued on their activities as the drama played out on television screens around the world. So far, the perceived threats have played themselves out in a short time and the doomsday warning for SARS, avion flu and others have led to more fear and panic than actual disaster; however, companies that supply cleaning and hygiene products to the airlines learned this past fall with the outbreak of the Ebola virus that their
customers are asking for more than merely effective products — they want guidance to create policies within their operations that they can use for the long haul. “Although the initial Ebola scare has waned, key players are continuing to look at establishing permanent processes to handle both routine and emergency disinfection needs,” said Gene DeJackome, General Manager at Celeste Industries, a longtime supplier of cleaning and disinfection products to airlines and third party cleaning companies. Recently, Celeste began working with airframe manufacturers and airlines to qualify systems such as disinfecting foggers and hard-surface disinfecting wipes that meet stringent compatibility requirements in the aircraft. When the first cases of Ebola arrived in the United States, in Dallas, Celeste began receiving inquiries for products that would protect passengers and crew. With the Frontier Airlines aircraft that carried the Ebola victim, Celeste saw its role in cabin HaloMist hygiene change in ways that it had not seen solution in s. one-gallon before. During the height of the outbreak containers for First Class service. the Maryland company also helped out Business Class service. in the struggle by donating more than 100 cases of antibacterial hand soap to be shipped to West Africa. “After thoroughly investigating and understanding the CDC’s position on ance Co.,Ltd killing the virus, we quickly established Gongqingtuan Road,Zhangdian,Zibo,Shandong,China. that our EPA registered products, disinx: 0086-533-6217967 fectants and towelettes met the requiretp://www.sino-rainbow.com www.ziborainbow.com ments,” said DeJackome. “Additionally, our hand sanitizers and hand-care products also would be a key element within the overall program.” Celeste works with partner called Sanosil International, based in New Castle, Delaware. What resulted was a partnership 50 | PAX INTERNATIONAL | MARCH/APRIL 2015
The HaloMist fogger is being tested for disinfecting aircraft this year
with products and technology that began some initial testing on aircraft earlier this year. The Sanosil product is a combination of hydrogen peroxide and silver in an antimicrobial formulation that is dispensed in aerosol form, or by fogging. The product has been used extensively in life sciences and health care. It can be dispensed in spray form, but one of the areas that the product is most effective is used as a fogging aerosol dispensed in a fogger that is used in an enclosed area, such as an aircraft cabin. Products like Sanosil are tightly regulated by the U.S. Environmental Protection Agency and any claims for killing mold, viruses and bacteria have to meet EPA efficacy standards. The most difficult to kill spore forming pathogens such as C. difficile, must prove a “six log” kill, mean-
Plastic Container with Lid & Atlas Tray Biodegradable food catering equipment Heat-resistant, water-proof and oil-proof Odorless,deep-freezable,stackable and microwavable Customized shape,color,pattern and logo.
Bone China,Durable Porcelain and White Ware Series. Fashionable and elegant,translucent and silvery bone china products for First Class service. Low permeability,high resistance to chemical attack white ware for Business Class service. Customized shape,pattern and logo.
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Fax: 0086-533-6217967 Http://www.sino-rainbow.com
HEALTH & SAFETY
Celeste Industries will be bringing a new product, Sani-Cide EX3 EU to this year’s WTCE
ing they must eliminate 99.9999% of the pathogens in order to earn the blessing of the EPA. Chris Ungermann, CEO of Sanosil told PAX International that while other methods of disinfection such as direct ultraviolet light and manually applied sprays are also sometimes effective killers of some pathogens, they cannot reach every nook and cranny in an aircraft filled with shadows and corners. The traditional spray and wipe method has many variables, is prone to cross contamination and since all surfaces must be completely wetted to achieve efficacy, corrosion and material decay is always a concern, especially with chlorine based products. Ungermann said some pathogens, such as spores can survive for months aboard an aircraft, so getting to all surfaces is critical. “The Ebola scare highlighted the fact that many of these airlines really do not have a plan on how to deal with a pandemic outbreak,” said Ungermann. What Ungermann said can go a long ways toward alleviating that problem is a scheduled program that would bring a fogger aboard an aircraft. Once the cabin 52 | PAX INTERNATIONAL | MARCH/APRIL 2015
was sealed, the aerosol would fill the entire space of the aircraft without wetting any of the surfaces. Depending on the size of the aircraft, Ungermann said a Sanosil treatment takes anywhere from one to two-and-a-half hours. The fogging process itself can take approximately 20 minutes with a 30-minute dwell time before the aircraft is aerated. With aircraft often domiciled overnight in hub airports and other stations, airlines could include the treatment as a regular policy, most effectively through a thirdparty cleaning service that would purchase the foggers and use it with other airline customers. The fogger supplied by Sanosil has a simple interface and extensive training is not required. At this year’s World Travel Catering and Onboard Services Expo in Hamburg, Celeste will be bringing what it says is a new broad-spectrum disinfectant and cleaner called Sani-Cide EX3 EU. The product is made with Lactic Acid and is effective at antimicrobial killing, but is “biobased” making it biodegradable and non-toxic. It has a status known as “generally regarded as safe” and does not harm skin and resists buildup. Sani-Cide EX3 EU is applied to a completely wet a surface and can either air dry
Oxiver plus, supplied by Sealed Air, is designed for effective pathogen killing and environmental safety
or be wiped dry. When used according to manufacturers directions, it can kill 99.99% of the bacteria. The travel experience extends far beyond the cabin, into the airport and further on into facilities like airline catering units that handle waste from an aircraft. The Diversey Care branch of Sealed Air has been a longtime supplier to both environments and has another hydrogen peroxide-based product called Oxiver Plus. In Europe, where the Diversey Care division of Sealed Air has its offices, the Ebola outbreak caused baggage handlers at the airport in Brussels to go on strike over handling the suitcases from flights out of Africa. With fatalities kept to a bare minimum in Europe and the U.S., Hans de Ridder, Global Marketing lead, Kitchen Care at Sealed Air, said he saw the panic over the Ebola driven in the West more by fear than by actual risk. Still, he said he was happy to see the precautions that came with the outbreak still in place in some ways. “The outbreak is increasing awareness which is a good thing, I think,” de Ridder told PAX International. “Tough on pathogens. Not tough on people, surfaces or the planet,” reads the
HEALTH & SAFETY promotional material for Oxivir Plus. The company says the product is ideal for dealing with “contaminated body spillages” and can control pathogen outbreaks in highrisk areas. The product has tested against the most recent European Standards and also earned the “six-log” designation for 99.9999% effectiveness. Among the pathogens that Oxivir is most often called on to kill are MRSA, Hepatitis C and Novirus. Viruses like Ebola are actually controllable in most circumstances, said de Ridder as they can be effectively killed and require contact with the body fluids of an infected person in order to spread. Sealed Air works often with airports and airline catering units. Like most companies, Sealed Air products are concentrated so there is less transportation and packaging waste and Oxivir readily breaks down in oxygen and water. Like the airline industry, de Ridder said the company has received many requests for expertise and guidance in addition to product sales, Sealed Air has personnel trained for just that purpose. Like the airline catering industry, which has for years adopted the practice of Hazardous Analysis at Critical Control Points (HACCP), he would like to see a similar process take place in other segments of the transportation industry to prepare system wide for the next inevitable outbreak of a dangerous pathogens.
The company’s Vibasept® line is designed for hand hygiene. It can be applied quickly to the skin and builds up a long-lasting barrier against virus, bacterial and fungus. Weiser said the product is customized and is favored by the company’s airline customers. The company also has a hand-hygiene products in 50 milliliter bottles. Prohygsan® meets an airlines surface disinfections needs. The product is most often sold in a 250-milliliter spray bottle; however, the company also has the product in sizes of 50 and 100 milliliters.
A sigh of relief
Health care officials can note again and again that passing on the Ebola strain involves direct, intimate contact with an infected person and is indeed, difficult to catch. However, airlines are on the front line and in the public eye. Any spread from an infected country to other nation will have likely made its way aboard an aircraft in the commercial fleet. However, with products and procedures now in place, airlines have an effective means to make a stand and hold off the spread of the virus.
Freshness and hygiene
For more than 30 years, Coolike Regnery, a German company, has made its mark on the industry supplying towels and sachets for travelers on the go, who may not immediately have access to water. But like other suppliers, when the Ebola virus hit the headlines Biggi Weisser, Export Manager for Airlines, Travel, Hospitality and Beauty at Coolike Regnery said her company began getting inquiries and orders for disinfectant products. “Our disinfectant towels are handed out to passengers and crew,” she said. “We expect this trend to hold on.” Coolike Regnery also saw similar demand during the outbreak of the Swine Flu. The company has trademarked disinfectants called Vibasept® and Prohygsan®. With the products, Coolike-Regnery says that the disinfecting process can take place as quickly as 30 seconds. The products Coolike-Regnery sells are tested and registered in Germany and meet CLP and EU regulations for biocides. Disinfectant products supplied by Coolike Regenery
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HEALTH & SAFETY
TASTE & QUALIT Y EXPERTISE INCLUDED Take off with our quality on board WTCE 2015 / Stand 4H50 Happy Hour at 17:00 3 0 Y E A R S F R A N K E N B E R G • H I G H Q U A L I T Y S I N C E 19 8 5
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The technology and the products marketed by companies around the world are also proven, effective tools in fighting the spread of the Ebola virus and any other dangerous pathogens that are currently known. Governmental bodies carefully watching a company’s claims and registration and requirements are strict in much of the world; however, cabin crews and passengers arrive from all over the world and even though the Ebola virus has run its course in West Africa for now, there is really no telling when it flair up again, making headlines and putting the traveling world on edge. With one more level of experience under its belt, the industry is moving towards ways to combat the outbreak or stop it before it spreads much further. At Sanosil International, Chris Ungermann says he is often asked when the company’s high-tech foggers will become part of an aircraft cleaning and disinfecting regime. The company distributor Celeste Industries expects to bring news of the most recent testing done in an airline cabin to this year’s WTCE. When the next outbreak occurs, perhaps tales of concern and confusion will not as much be part of the coverage. “The issue of complete surface disinfection has now become an issue in the airline industry,” said Gene DeJackome, at Celeste Industries. “And that was not true with the previous pandemics.”
love about airline brands Stathis Kefallonitis, Founder and President of branding.aero sizes up the success of airlines in communicating their brand image to passengers
assengers, as with all consumers, have trained themselves to scan through the myriad of brand messages they are bombarded with when in contact with an airline. Only messages that are different, interesting, or meet certain passenger needs are remembered. This mental state of distinguishing a brand message from another is known as ‘attending’*. The airline industry is gradually recognizing this and beginning to introduce products, services and brand characteristics that trigger passenger senses and emotions. Further discussion is needed as to how airline products – and the mediums through which a message is conveyed to passengers – can engage and please them, creating memorable experiences and ultimately yield a return on investment.
Brand experience redefined
Brand design is frequently overlooked and yet it is so important when it comes to formulating passenger perceptions. Brand marketers and behavioural analysts explore the ways that airlines can create the moments that passengers would want to experience on a regular basis. Passengers pay greater attention to airline products that are relevant to them, and any product characteristics that are noticeably different may be a positively surprise to the user. This occurs when airline brand characteristics take the form of either new products or features. An example of this is seen in the new exterior markings of the Iberia Airlines aircraft. The red and yellow colors of the tailfin are bold and distinguishable, connoting the passion-driven Spanish culture, as well as providing an aesthetic and expressive coherence that refers to contemporary Spanish art and design. This is accompanied with a powerful and expressive logo that uses a custom font and
visual elements that highlight the modern and vibrant Spanish lifestyle. This is essential as passengers use product performance and brand names as retrieval cues for information. In recent years, airline branding has promoted what passengers value most. Travelers expect differentiated airline services that go beyond flight disruption management, onboard offering, the airport experience/boarding and baggage management. Airline brands that create and nurture relationships with passengers on an emotional level are valued more. Airlines that have proven to listen passengers and encourage dialogue are more popular. This connection with passengers should be evident both in the tangible and intangible characteristics of the airline product that they experience. Examples include aircraft exterior markings, cabin interior, personalized inflight service, amenities, mobile applications, advertisements, and so on. This brand shift follows the mainstream marketing trend that focuses on humanto-human interaction. The values of today’s passenger have expanded to include issues related to social responsibility, socioeconomical changes and sustainability. Since 2000, brands have transitioned from being people-centred (anthropocentric) to being more value-centred. Passengers want to engage in the airline’s decision-making process, be heard and understood, as well as being part of something bigger than themselves. Airline brands, like any other brand, are perceived as living entities that are expected to adapt to the societal changes by encouraging greater passenger interaction. A number of airlines and aircraft manufacturers have rebranded themselves to address changing passenger needs and values. A few examples that stand out are,
Stathis Kefallonitis, PhD, Founder and President, branding.aero
Airbus, American Airlines, Fiji Airlines, Iberia, Thomas Cook, United Air Lines and Virgin Atlantic.
Airline brands today are expected to be more personable, engaging, and responsive to passengers than ever before. New technologies such as wireless communications and the Internet have enabled passengers to act as constant evaluators of airline brand tactics. This provides an opportunity for change in the way that airlines respond to the changing passenger needs. Decisions that do not meet passenger interest could generate dissatisfaction, drive away attention and possibly stagnate the airline brand. Airline brands that are simple, realistic and effectively address true passenger needs are more favorable. In particular, an effective airline branding campaign should: • Offer passengers emotional ease and comfort • Clearly demonstrate the benefits of choice among other competing airlines • Maintain continuous interest and develop a deep relationship with passengers • Create a holistic experience where the passenger feels the brand through all his/her senses helps to create a more memorable and distinctive brand experience Passengers want to engage emotionally with an airline, connect with the company the same way they would with a friend. Going back to basics and truly interacting with the passenger is the only way forward. www.pax-intl.com | PAX INTERNATIONAL | 55
innovations Dessert suppliers are observing a trend towards high quality, natural foods and dietary-specific products across the airline spectrum by
MARY JANE PITTILLA
uppliers of desserts are squaring up to the challenge of catering to changing consumer tastes and diverse dietary requirements with a raft of attractive innovations, ranging from the sophisticated to the quirky. Take as an example Sky Cuisine, a new broker to the industry that represents a number of dessert products to the airline industry in the United States, Canada and Europe, including a line of Frenchinspired Galaxy Desserts made in the U.S. and Europe. “Galaxy Desserts offer a wide range of desserts with all-natural ingredients that are very premium at a very affordable price,” said Marc Lopez, speaking to PAX International from Sky Cuisine’s headquarters in Washington State. “There is a very wide range, including mousses, macarons and petits fours. We have a Black Forest Mousse Cake, Chocolate Truffle Marquise Mousse Cake, and a Chocolate Pyramid. There is plenty to choose from and everything is in individual portions.”
The Bro Apple dessert available from Sky Cuisine, a new entrant to the airline broker market
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The Satisfaction Mousse Cake from Galaxy Desserts has a Rolling Stones theme
Galaxy Desserts are aimed at business class, first class and premium economy. Catering for specific dietary requirements, they are Kosher-certified, and there is a line of products with Muslim-friendly ingredients, for example without alcohol. Speaking of airline demand, Lopez said that carriers are targeting the natural food category. “Demand is increasing for all-natural products that have no saturated or animal fats, no genetically modified ingredients and are naturally flavored. This demand for 100% natural food is coming more and more.” Sky Cuisine also offers a line of authentic Belgian-made sweet waffles produced by Prince Waffles. All Prince waffles adhere to the strictest food standards, including IFS (International Food Standards), Halal and Kosher. Three lines are available: Liege sugar waffles, fruit-filled waffles and chocolate-filled waffles.
Offered in three flavors, vanilla, cinnamon and chocolate chip, the Liege sugar waffles are crispy on the outside, chewy on the inside and are infused with caramelized pearl sugar. Served hot or cold, the oval-shaped 3.88-ounce waffles contain no preservatives or artificial coloring. The fruit-filled waffles, which can also be eaten hot or cold, are 100% natural, non-GMO, and contain no preservatives or artificial coloring. The 3.17-ounce squareshaped waffles come in apple and cherry versions, are made with fresh fruits, and 100% USDA organic versions are available. In addition, a chocolate-filled waffle is available that combines Belgian chocolate with the sweetness of a butter waffle. Eaten hot or cold, the 3.17-ounce square waffles contain no preservatives or artificial coloring, and 100% USDA organic versions are available. To complete its dessert line-up, Sky Cuisine also offers a range of French almond cakes, biscotti and Madeleines from a California-based company called Donsuemor, which has been making European-inspired specialty baked goods for almost 40 years. The Madeleines are soft and moist little cakes that come in Traditional, Dipped, Lemon Zest and now Vanilla Glazed flavors. The French almond cakes and biscottis are classic handcrafted items. The company recently launched the Petit Gateau and Nonnettes and in 2014 the Vanilla Glazed Madeleine. All Donsuemor products are preservative free, Kosher and come in a variety of portion controlled packaging options (one,
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Lily O’Brien’s has more than 20 dessert recipes it will be showing to visitors in Hamburg
two or three pieces per pack). The company also offers a bulk format. Turning to his view of the year ahead, Lopez said: “Every year bring its own new challenges and offers something new. I see airlines being more interested in quality. Passengers’ tastes are changing: the world is getting smaller and the tastes of customers are changing along with that. People expect higher quality products now.”
Lily O’Brien’s, one of Ireland’s leading premium chocolatiers and dessert manufacturers, is gearing up for the upcoming World Travel Catering and Onboard Services Expo with its new range of premium chocolates and luxurious desserts. James Duff, National Account Manager for Foodservice, explained: “The World Travel Catering Expo in Hamburg is a significant expo for us. We have three
key areas for the travel trade: chocolates, gourmet desserts and buy onboard/retail. “We have a range of classic desserts using over 20 different recipes, including cheesecakes, mousses and possets. We’ve just added our brand new gourmet desserts in clear pots aimed at the premium economy and short-haul business cabins, and these will be launched at Hamburg. Recipes include St. Clements Cheesecake, Dark Butterscotch Mousse and Winter Berry Posset.” Duff notes that in response to consumers’ ever-changing dietary requirements, the company has other big developments, including Halal-certified dessert recipes. It is also working on “free-from” desserts that the company will showcase at the Hamburg trade fair. “Free-from products are high on the agenda, so we plan to bring to market a range of dietary-specific and free-from desserts, in response to the demand from both the airlines and other customers,” said Duff. Lily O’Brien’s has a new product development team that constantly looks at global and dietary trends, as it seeks to provide
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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.
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DESSERTS its customers with the latest in new flavors and recipes that will excite their passengers and add to the overall customer experience. Another key benefit offered by Lily O’Brien’s is the “added value” of a recognized, international brand name, said Duff. Giving passengers an exceptional taste experience as they eat their dessert is also necessary. “Lily O’Brien’s products offer something more—we have years of experience as a premium brand and passengers who recognize the brand know what to expect, which can add a degree of trust and comfort and improve the overall meal experience.” Looking at the year ahead, Duff said the outlook is extremely positive as a result of the innovation and investment the company has made in creating an outstanding range of new products. “We talk to our customers about what they want, and a lot of what we do is driven by demand. They come to us with their ideas and, as a manufacturer, we can not only build on their initial concepts but hopefully exceed their expectations in a timely and efficient manner – that’s one of our key USPs and is the reason we continue to successfully maintain long-term relationships.” In Hamburg, the company will be sampling a range of new innovative chocolate recipes, as well as its new range of dietary-specific and gourmet desserts. “Because we are driven by retail, we get to bring new flavors and recipes to the travel industry very early. For example, a number of years ago we introduced salted caramel chocolates to
Gut Springenheide, founded by the Tusky family in northwest Germany, have been farmers for many generations and now use their real eggs to make egg-based confectionery, such as hand-made real eggshells filled with praline chocolate. The real eggshells are emptied, twice sterilised and filled with a blend of milk, dark and hazelnut chocolate to create a truffle. The shells are then decorated in a variety of colors and patterns. In addition, refined fillings, such as the company’s White Chocolate Cream & Raspberry dessert, are served as an attractive highlight in natural eggshells. Those who prefer to design their own dishes can take advantage of Gut Springenheide’s sterilized eggshells, natural or coloured in gold, silver, black or red plus a variety of trendy pastels. This year, dessert suppliers are certainly stepping up their creativity to offer something really fresh to an ever-evolving market of diverse consumers.
New research offers fresh insights into premium confectionery A new study has found that contrary to widespread belief, premium chocolate is a planned purchase in the travel retail market. The study, conducted by travel market research specialist M1ndset at Zurich Airport for Swiss chocolate brand Lindt, found that three quarters of those who purchased premium chocolate had planned the purchase. Of those, a quarter had made no decision in advance about the brand they would choose, but nearly half had a brand or specific product in mind. This pattern is quite different from the mass-market sector, in which only a little more than half of those purchasing had planned to buy in advance.
Luxury encased: Elegant eggshell desserts from Gut Springenheide
the travel industry, a recipe that was a huge phenomenon in the U.S. at the time. We work with some of the world’s most cutting-edge innovators in both retail and foodservice and by doing so we remain at the forefront of food trends, which is hugely important.” For the buy on board range, Lily O’Brien’s has recently introduced a new range of luxury snacks and sharing bags in three recipes: Cocoa Cookie Crunch, Creamy Caramels with Sea Salt and Stem Ginger Batons. Duff predicts that these bags would be very popular and ideal as a buy onboard offering and introduce something new and innovative into onboard retail. Meanwhile, a quirky innovation for potential airline buyers comes in the form of Gut Springenheide’s egg specialities.
To Travel is To eat
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In time for Easter: An airport display of Lindt chocolate bunnies
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Peter Zehnder, Head of Lindt’s global duty free division, said the survey revealed that the confectionery category presented a raft of interesting possibilities for retailers. “The conversion rate of confectionery at 39% is considerably higher than that of other categories. That means confectionery could work as a door-opener category for travel retail purchase, where so far only 7% of all passengers do buy in the stores. With a comparably low price-entry level, confectionery could increase the shopping basket of travel retail shoppers in general.” The study also highlighted the importance of premium chocolate as a souvenir purchase at Zurich Airport. Across the market, product quality (cited by 44%) is cited as the main motivation for purchase, closely followed by country of origin (40%). However, at airports such as Zurich, which is renowned for the production of high-quality chocolate, the country of origin is further elevated, and is the more important criterion. Just over a third of those questioned said they selected chocolate for its premium quality, while over half quoted country of origin as the reason for buying chocolate. When it comes to choosing a particular brand, familiarity is the key driver, with 60% of confectionery buyers choosing a brand because it is a favourite and they know and like the taste. However, there is a marked difference between premium and mass buyers, with this figure shifting to 65% in the premium sector and 54% in the mass category. The reputation of the brand was also significantly more important to the premium buyers (49%) than those choosing mass-market brands (32%). While all purchasers were driven by the popularity of a particular brand, some nationalities were more motivated than others. While 50% of Arab travelers chose a brand because they know and like it, this figure rises to 69% of Europeans and 65% of Russians. Similarly, the reputation of a particular brand was important to just 31% of Arabs; this rose to 50% among Europeans, and a substantial 57% of Russians. Gifting was a motivation for 48% of Russians, while it was a prompt to buy for just 31% of Americans. The survey, which was the first of a programme of research into the confectionery sector, was conducted at Zurich Airport. All participants from a range of nationalities had purchased confectionery in one of the duty free shops at the airport.
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WINE & SPIRITS
Far and wide
In First Class, Qantas serves Champagne, three red and three white wines, dessert wine, port, muscat and tokay. The latter is a sweet, topaz-colored wine
Australian wine exports increased worldwide in 2014, and Qantas Airways completed the third year of a program for its frequent fliers, who take the country’s wine heritage very seriously by RICK LUNDSTROM
hile Australia might be a hard-toreach destination for many people, the continent’s wines got around well last year, and not just in the galleys of Qantas Airways aircraft, where they are an integral part of the airline’s food service. The country’s Australian Grape and Wine Authority reported in late January that wine exports climbed nearly 2% to 700 million liters, while total value of the exports also increased 2% to AUS$1.82 billion (US$1.29 billion), marking the first time that exports have risen in value since the global recession of 2007. Wine dealers and growers sent their products to more than 120 destinations last year, but where the wine reaches the world far and wide is in the cabin of Qantas Airways, where the domestic wine industry
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is celebrated in print, on the menu and online, sending the message of Australian wine to millions of the airline’s most exclusive and discriminating passengers. The communication is done through the Qantas epiQure, community of the airline’s frequent flier members that was launched four years ago. The airline has 10 million frequent flier members. Through the program, members have access to selected wines from First and Business Class, can earn rewards on purchases and access recipes from Qantas longtime celebrity chef, Neil Perry. “We pride ourselves on selecting Australian wines for the diversity and quality,” said Kylie Morris Qantas’ Head of International Customer Service Experience. “From the iconic drops that form the very base of Australia’s great winemaking legacy, to the latest wines made by boutique winemakers.” To stock the three classes, Qantas sources more than 250 wines from 150 Australian producers per year. According to Morris, the airline spends more than AUD15 million (USD$11.5 million) on domestic wines. The airline also has a goal of keeping its wine list in a state of flux, changing wines regularly. According to Morris there are often no two flights per day with the exact same wine offering and wines are personal-
ized for the First Class cabin every flight. One grower that often has its products on the Qantas wine list is Margaret River winery Vasse Felix, a grower of primarily Cabernet and Chardonnay with an awardwinning winemaker Virgina Willcock heading the operation. The grower has had its Sauvignon Blanc Semillion Vasse Felix served on Qantas, which it says carries fresh, delicate fruit and crisp, natural acidity. A small portion of the wine is is matured in French oak providing savory nuances, depth and structure. Qantas also lists in its epiQure winter magazine the wineries’ 2011 Vasse Felix Cabernet Sauvignon Merlot. PAX International spoke with Lloyd Constantine, Marketing and Business Development Manager of Vasse Felix just as the vineyard finished its white grape harvest and was about to move on to its red grapes. While he said quality of the of the Chardonnay was outstanding yields had dropped from the previous year. Constantine said Vasse Felix is endeavoring to establish itself as a vintner of Chardonnay and Cabernet wines. One of the ways is a method of sending the free-run juice of the grapes straight to the barrel without going through a process of clarification first. This is a new way of making Chardonnay, and creates a “wild” flavor to the finished product.
International Association of Airport Duty Free Stores
DutyFree Show of the
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The most important week of the year for your business Join us for the 2015 Duty Free Show of the Americas — your chance to connect with more than 160 exhibitors showcasing thousands of brands to more than 300 duty free store companies from over 60 countries! Conduct business on the tradeshow floor, and enjoy additional networking opportunities provided by IAADFS social events. Come see why attendees and exhibitors consistently say that our show is “the” place to do business.
See what attendees are saying about the show! “We made very valuable contacts in the industry, from buyers to travel retail agents.” “The most promising part was the new business generated, as well as contacts to follow up on.” “We got great response from travel retail operators in the Americas.“
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The Duty Free Show of the Americas is hosted by the International Association of Airport Duty Free Stores, representing the duty free industry for more than 45 years.
WINE & SPIRITS “They are leaner and more fruit driven, but they are funky in style,” he said. Vasse Felix produces wine in small batches so the grower sells limited quantities to Qantas. While some growers supply thousands of cases to an airline customer, Vasse Felix chooses to limit the sales to the occasional palette. Lately, Constantine said he has been impressed with the way the airline has been positioning itself as a “lifestyle brand.” “Our approach is about making our wines available around the world, but in small quantities. We like to spread the wines far and wide,” he said. The largest market for Australian wines couldn’t really be much further away. Last year, the U.K. saw its total volume of imported Australian wine increase by 4.5% to approximately 249 million liters. Canada is another Commonwealth nation with a small domestic wine industry. With its heavy reliance on imports, wines from Australia have become a major source with the country bringing in 31 million liters, increasing 48%. Two other large markets are noted in the year-end report from the AGWA. In Asia,
64IBENA_WTV_ANZEIGE-2015.indd | PAX INTERNATIONAL |1 MARCH/APRIL 2015
China imported 40 million liters for an 8% of the total volume, it contributes 8% of the increase. Exports to Hong Kong favored total value of bottled exports,” said Andreas the ultra-premium range and increased Clark, AGWA’s Acting Chief Executive. 127% to AUD$52 million (US$40 milQantas has consistently taken home lion). Singapore imported AUD52 (US$45 awards for its wine selection from the million), which also accounted for a 37% annual Cellars in the Sky wine compeincrease. tition sponsored by Business Traveller One low point in the otherwise rosy magazine. This year, the airline’s Taityear for Australian wine, is imports to the tinger Comtes de Champagne 2000 from U.S. The past two years of record grape France was the winner for First Class Sparharvests in the U.S. saw the demand for kling Wine. It was the fifth year in a row imports decrease. The U.S. imported 164 that the airline earned the award. Qantas million liters valued at AUD423 million received a total of nine medals in the (US$326 million) which was a drop of 9%. 2014 Competition. D e m an d for wines out of Australia was strongest for the country’s premium price In Business Class, Qantas serves Champagne, two reds and two whites, a dessert wine and a fortified wine s e g me nt s . T he ultra-premium segment for wines of more than AUD$50 increased 55% last year. “While the segment only accounts for 0.8%
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WINE & SPIRITS Wente’s Riva Ranch single vineyard wines in Pinot Noir, Chardonnay and Cabernet Sauvignon
Moving the spirits
s it sustainable? Is it lightweight? Can it travel well? Is it available in volumes we need? What can you do with packaging? And, first and foremost: what kind of deal can you give us? Those are just a few of the questions that wineries and wine brokers are confronted with when they bring their latest vintages and packaging efforts to the airline customer. Some of the companies at this year’s World Travel Catering and Onboard Services Expo have been producing wine in family-owned vineyards for generations, crafting the finest vintages and using techniques new and old to produce flavors of such texture and flavor that they are set before the finest tables in the world. To be set on the tray table of an airline, the producers know they must think in different ways. Wines are an important part of food service on airlines, and carriers such as Emirates are now willing to invest up to half a billion dollars on their wine programs, buying ahead some of the best vintages in a proactive “en primeur” method, betting on wine before it is even bottled and sent to market. On the other end of the spectrum, lowcost carriers have a different passenger base that is also demanding and a consumer of wine. There, companies are looking to innovate like the LCCs themselves; and this year, visitors to Hamburg will have the chance to see the latest in packaging for a grab and go group of consumers who buy on board. Some of the companies at WTCE find customers in both types of airlines. Others are becoming selective, looking for
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just the right combination of product and customer. One of the companies that has sold wine to Emirates and many other airlines is California based Wente Vineyards. This year, the vineyard is celebrating its 130th year, making it the oldest family owned estate winery in the United States. Wente is noting the event with some news packaging and will be showing visitors to WTCE the finer points of its 2012 Riva Ranch Single Vineyard Pinot Noir from the Arroyo Seco appellation near Monterey, California. The California Coast is again looking at period of sustained drought. However the combination of irrigation capability and the dry soil testing the vines have led to some great harvests for the winery, said Michael Parr, Wente’s Vice President of International Sales. In addition to Emirates, Wente has found steady customers in Asiana Airlines, United Airlines, Delta Air Lines, Virgin America and several regional carriers. Commitments by the airlines oftentimes run a year at a time, said Parr. However, he said Asiana liked Wente’s single vineyard Pinot Noir enough to extend the contract two more years for business class pouring. Across the airline industry, Parr said he’s noted an increased demand for highquality wines. “They are allowing more opportunities for a higher quality brand to be poured in business class and first class,” Parr said. “So when they are putting out tendors I think they are able to be a little more elastic and price comparative compared to previous years.”
A fine glass of wine may be a singular experience in a restaurant or over a fine dinner at home. In the case of an airline, supplying a needed beverage addition is a test of adaptation in a roughand-tumble market by RICK LUNDSTROM
Wente has partially answered the airline’s demands for flexibility by adding production lines in three bottle sizes, 187, 375 and 750 milliliters. The company has held fast to a glass bottle production. However now, up to 50% of Wente’s production are wines in screw caps with the feature primarily found on what Parr calls the wineries “avante garde” vintages, oftentimes Sauvignon Blanc and Riesling. “Consumers are becoming more openminded to screw caps and understanding the positive aspects from a quality standpoint,” Parr said.
Andrew Brown of Ratcliffe and Brown, the Mercury Awards the company won for its three-layer PET and nylon bottle wines served on easyJet
New shapes, new sizes
While many wineries still pride themselves in more traditional methods of packaging and productions, plenty of companies at this year’s WTCE have been heeding the demand by airlines to make wine products that are easier to serve and store for long periods.
WINE & SPIRITS
Alexis Lichine & Company wines served on easyJet in a PET/nylon bottle
One of the companies that has adapted to the demands and earned awards for doing it is UK based Ratcliffe and Brown. Last year, to the company’s surprise, its three wines sold on easyJet claimed awards in the International Wine Challenge and the company’s packaging for the wines claimed two Mercury Awards. easyJet’s wines are a 2013 vintage from the Alexis Lichine & Co. winery in Bordeaux. The winery produced three blends for easyJet: A white Vermintino/Sauvignon Blanc Reserva; a Rosè made with Garnacha/Cinsault Rosè Reserva and a red with Carignan/Syrah Reserva. The 187 milliliter bottles sell for €5.50. To keep the wine fresh and reduce weight in the trolley, Ratcliffe and Brown worked with the winery to develop a threelayered bottle with an inner and outer layer of PET around a middle layer of nylon. Andrew Brown, Managing Director of Ratcliffe and Brown said the process not only reduces weight, it also doubles the shelf life of the wine. Samples of the cut-open bottles were entered in the Mercury competition along with an essay by Brown that compared PET bottles to glass bottles. In the end, judges awarded the company Mercury statues in
the Equipment (light) Category and the Environmental Category. “We try to push PET to the airlines as much as we can,” said Brown. Much of the company’s attention is directed across the channel to France, where wineries have gone through a second year of small harvests. However, where one region stumbles and another is likely to sprint. Brown said he’s been impressed with the entry level wines from Spain this year, and the company is filling in the gaps with wines from South Africa and Chile as well. One company that is hoping for a breakout event in Hamburg is Netherlandsbased InflightDrinks. Last year, the company’s founder, Robert Kerstens began his search for a legacy airline customer for his line of sealed wines and juices and has invested three years in development of the product. The process for the glass and seal creates product with three layers and no oxidation. They company also uses an “oxygen scavenger” which is a chemical process that absorbs any residual oxygen in the glass. With the oxygen removed, Kerstens said the contents have a shelf life of nine months for wine and three months for juices. The glasses are a standard 187-milliliter size. Since there is no accompanying glass required, there is a savings of up to 20 grams per consumption in addition to less space in the trolley and the price minimum is 10% less for premium quality wine. The recyclable, stackable glasses are normally filled with a blend of Chardonnay and Sauvignon blanc from Chile or a Pinotage from South Africa. However, Kerstens said the InflightDrinks can choose a blend, and the company can in turn produce the wine on locations near the airline and can be festooned with customized logos. For more than 10 years, Grands Chais de France Group (GCF) has been attending travel catering events in Europe. This year, the company will be bringing three new concepts to the World Travel catering and Onboard Services Expo. Laurent Jacquemont GCF’s Travel Retail Manager is starting his second year with the company from his previous job at Paul Sapin, another longtime wine supplier. Jacquemont has been following the trends, attending events like VinExpo and has worked with the giant French exporter to develop three products that cater to changing consumption patterns. With sparkling wines growing faster than the less-bubbly counterparts the company
will be showing visitors its newest single serve products. GCF has designed a 200 milliliter bottle of Brut Dargent filled with sparkling Chardonnay. GCF is also targeting younger consumers that are favoring mixtures of wine and juice. In a 25-milliliter can is Freez Time, a combination of Rosé wine an grapefruit juice. The final new offering from GCF is packaging innovation of Villa Cardini Sangiovese wine from Italy teamed with its own glass.
To appeal to millennials, GCF has added wine and juice mix called Feeztime
Brut Dargent, a single serving sparkling wine for airlines is one of the new products from GCF
Inflight Drinks products have a shelf life of nine months
www.pax-intl.com | PAX INTERNATIONAL | 67
Taking the next step by
Non-aeronautical revenue (NAR) generation has gained more and more attention in recent years, largely due to the fact that airports operate within an increasingly challenging landscape
n the world of airports in general, and certainly within the duty free industry, non-aeronautical revenue (NAR) generation has gained more and more attention in recent years, largely due the increasingly challenging landscape, where airports compete with each other for the business of the world’s air carriers. International Air Transport Association Director General and CEO Tony Tyler often notes that “razor thin margins” are characteristic of the airline industry. Similarly, Director General of Airports Council International Angela Gittens explained in a mid-2014 speaking engagement that while the airport industry as a whole is profitable, some “67% of airports globally operate at a net loss.” With the industry’s two most prominent stakeholders walking a fine line between profit and loss airports are looking to other areas to generate much-needed revenue for the capacity-building activities vital to the continued growth of the worldwide air transport industry. But how much of the conversation surrounding NAR in the Americas is rhetoric and how much is backed up by action and results? The good news—for airports, airlines, and duty free retailers and suppliers alike—is that airports in the region have generally succeeded in increasing their NAR.
While full-year 2014 revenue information wasn’t available, many forecasts for last year and partial results were decidedly positive with regard to NAR generation. Hartsfield-Jackson Atlanta International Airport (ATL), for example, forecasted that NAR would increase by US$11.6 million in
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Airports turn to non-aeronautical revenue as a means of ensuring that tomorrow’s capacity needs can be planned for today
its fiscal year 2014, which is a 4.2% increase over the previous fiscal year. In its Fiscal Year 2014 Budget Book, ATL clearly delineated the advantages that NAR has over revenue related to aeronautical operations: “The significance… is that non-aeronautical revenues represent additional income to ATL that does not impose additional cost burdens to the airlines.” As such, it’s clear that NAR generation is a boon to airlines as well as airports. Former General Manager of ATL Louis Miller (replaced by current General Manager Miguel Southwell in May 2014) noted in the same publication that one of ATL’s three main budgetary priorities were “maximizing non-aeronautical revenues to ensure ATL’s financial flexibility so goals are achieved and customer service is supported.” In the same forecast, ATL’s aeronautical revenue was expected to be down US$1.2 million from fiscal year 2013. Citing rising costs for police, security and operations, and forecasting an increase in operating expenses of US$25.8 million, or 11.2% over fiscal year 2013, it’s undeniable that NAR is crucial to the airport’s bottom line. Airports Council International North America (ACI-NA) echoes this sentiment: “Non-aeronautical revenue critically determines the financial viability of an airport, as these revenue sources tend to generate higher profit margins in comparison with aeronautical activities, which are mostly cost-recovery,” the organization notes on its website. “Aeronautical revenues are collected from such sources as landing charges, which are circumscribed by either regulated tariffs, contractual agreements between carriers and airports, or a com-
bination thereof. Thus, airports are heavily reliant on the non-aeronautical side of the business as a driver of revenue growth.” Kevin M. Burke, upon joining ACI-NA as President and CEO in January 2014, noted the importance of helping airports “gain greater flexibility so that they can finance and build capital projects needed to handle tomorrow’s travelers and cargo.”
A global marketplace
The Port of Seattle, which operates SeattleTacoma International Airport, actually saw a 7.9% drop in aeronautical operating and maintenance costs over the first three quarters of 2014 versus the same period the year before (from US$122 million in 2013 to US$112 million in 2014). Despite the fact that full-year aeronautical revenue is expected to drop 1.3% year over year, from US$239 million in 2013 to a forecasted US$241 million in 2014, full-year 2014 NAR is forecast to increase by 9.6%, from US$161 million in 2013 to an expected US$177 million in 2014. Hartsfield-Jackson Atlanta International Airport is the world’s busiest in terms of total passengers and revenues earned from non-aeronautical activities help ensure the airport’s financial flexibility
AIRPORT TERMINAL Non-aeronautical revenue is an important part of HartsfieldJackson Atlanta International Airport’s bottom line
Looked at another way, the forecasted 2014 figures indicate that non-aeronautical revenue will increase as a proportion of overall operating revenues, from 39% in 2013 to an expected 43%, or an extra US$15.5 million in additional income separate from aeronautical returns. Representing ACI-NA in a June 2014 statement to the United States’ Committee on Transportation and Infrastructure, Managing Director of Sea-Tac Airport Mark Reis alluded to the changing landscape of the airport industry and just how vital NAR is in helping airports keep pace: “The airport industry today is vastly different than what it was just a few years ago. As the aviation industry becomes more of a global marketplace and we see continued consolidation of the domestic airlines, airports have had to adapt business models to keep up with those changes. With these global influences, passengers are comparing airports to their counterparts outside the United States. We have been challenged to meet customer service demands and make capacity enhancements all while trying to keep airline rates and charges as low as possible. “In the wake of industry consolidation, smaller airports and their communities are struggling to retain air service or attract new service,” Reis continued. “In this environment, airports are acutely aware of the ever-increasing pressure to keep airline landing fees and rental rates down.” In the wake of these pressures, Reis when on to note that airports are “increasingly using the net income derived from non-aeronautical revenue sources like
dining and retail concessions, parking, property leases and other services.”
South of the border
In its third quarter 2014 financial results, Mexico’s Grupo Aeroportuario del Centro Norte (OMA)—operator of 13 international airports in nine states in the central and northern regions of the country— noted that “increasing both aeronautical and non-aeronautical revenues” was key to its strategy last year. OMA earned MXN223 million (US$15.1 million) in NAR quarter three of 2014 compared to MXN207 million (US$14 million) during the same period in 2013, representing an increase of 8.1%. Moreover, it appears that this performance was sustained throughout the first three quarters of 2014. From January 2014 through the end of Q3, OMA brought in MXN 640 million (US$43.5 million) in NAR versus MXN 579 million (US$39.3 million) during the same period in 2013, representing a year-over-year increase of 10.9%. OMA cites the main reason for its increase in consolidated net income during the period as “the increase in aeronautical and non-aeronautical revenues.” Although the company didn’t give a full-year forecast for NAR alone, it did note that “the [full-year 2014] growth in the sum of aeronautical and non-aeronautical revenues is estimated to be between 10% and 12% (previously 9% to 11%).”
How do they do it?
ACI-NA notes that a big part of raising NAR starts with the airport’s attitude
toward the passenger. A desire to offer more options to travelers, both in terms of products and services at the airport, can be a good starting point for increasing NAR. “Airports have taken the approach that ‘the customer is king,’” the organization notes. “Providing a high level of customer service is essential.” Fortunately for smaller or older airports, providing more choice for travelers doesn’t necessarily mean a complete overhaul of an existing concessions program. ACI-NA indicates that cart and kiosk programs can provide small businesses the opportunity to have a presence in concession programs at a relatively low cost to implement. This also allows airports to be fast on their feet when catering to ever-evolving market trends and demands. ACI-NA also cites a growing trend in automated retail at airports: “Automated retail units are increasingly visible at airports that provide immediate access to essential items any time of day,” says the organization in its 2013 Concessions Benchmarking Survey. “They help airports generate revenue from spaces that otherwise are too small to accommodate traditional retail outlets.” Another trend gaining attention and momentum is mobile technology. As with any new trend, there was a feeling out period, but many airports in the Americas are now on track to use mobile technology to help meet passenger needs and increase NAR: “Mobile apps better meet the needs and expectations of air travelers,” says ACI-NA. “Like any other industry, airports are seeing mobile devices becoming the
Non-aeronautical revenue generation helps airports keep airline landing fees and rental rates down to retain service and even attract new airlines
After a feeling out period, many airports in the Americas are now on track to use mobile technology to help meet passenger needs and increase nonaeronautical revenue
www.pax-intl.com | PAX INTERNATIONAL | 69
AIRPORT TERMINAL most important digital gateway. Passengers can now navigate through airports and order food on the go, to make those tight connections.” But apps are just one of the many ways that mobile technology can be harnessed to better serve passengers. In fact, air transport communications and information technology automated retail provider SITA says that the future is full of new ways that airports will be able to increase NAR, and one of the more interesting tools currently being trailed is beacon technology. Beacon technology has been hailed as a game-changer in retail. It uses Bluetooth to trigger the display of information on phones and tablets that is relevant to the specific location and context of the user. “Connecting and communicating efficiently with passengers throughout their journey is a widely-held goal in the air transport industry and SITA Lab’s research has investigated the potential of using beacon technology in today’s airports,” says SITA. “The benefits being touted for the technology, such as low cost and wide range, have a strong appeal for anyone wanting to connect directly with customers.”
The first retail implementations of beacon technology have to date focused on contextual marketing, but the retail opportunities for beacons lie well beyond basic in-store location-based vouchering. SITA notes that PayPal plans to take beacon technology further in the future with a hands-free payment solution. Of course, beacons can also be used for airport navigation, triggering mobile boarding passes and baggage reclaim, generally making the travel experience easier and more convenient, putting passengers in a more relaxed frame of mind for duty free purchases and also giving them more time to shop.
The bottom line
With tight budgets and increasing operational costs, airports are getting savvy about how they work toward increasing NAR. While new stores and expansive retail areas may be the answer for some of the larger players in the industry, this approach simply isn’t realistic for many. The good news is that there are many lower-cost options available, with more coming online in the months and years ahead.
As travelers have evolved, so have airports. More and more of the revenues used to develop the infrastructure that will serve the billions of new air passengers in the decades ahead is coming from non-aeronautical activities. Perhaps paradoxically, the key to whether airports can continue being connectors of people and places tomorrow lies in how willing they are to be much more than that today. Hibah Noor is Editor-in-Chief of Global Marketing Company’s three travel retail publications, Americas Duty Free and Travel Retailing, Gulf-Africa Duty Free and Travel Retailing and Asia Duty Free and Travel Retailing.
With billions more passengers expected in the years to come, non-aeronautical revenue is helping airports develop infrastructure to meet tomorrow’s capacity needs
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Dynamic transitions by RICK LUNDSTROM
In December, AMI Inflight became the proprietor of a product line of 50 food and beverage companies with its purchase of the Hoffman Group, and as the deal reached its final stages, the new owners have a range of new offerings, and the former owner embarks on a personal transition AMI Inflight CEO Denise Poole said she was excited to learn about the selection of brands now in the AMI Inflight portfolio
MI Inflight Chief Executive Officer Denise Poole was on the move in mid-December, both figuratively and literally. When she spoke by phone to PAX International, Poole was power-walking the streets of west Seattle, looking to get early morning exercise out of the way before getting down to work the final steps of acquiring The Hoffman Group, a company that has been supplying food and beverage products to airlines, cruise lines and railroads since the company’s owner James Hoffman embarked on nearly three decades of entrepreneurship after visiting, and falling in love with the Emerald City. The December 11 sale capped a process of nearly six months and in February, the two parties still had a few loose ends to tie up. However, the sales task of the line of Hoffman Group products had been transferred to the AMI Group’s sales office in Santa Monica, California. Poole said the actual sale was a fairly easy process, however; the decision came after months of evaluating the AMI product line looking for places where the Hoffman Group of food and beverage companies could compliment the current offering with as little overlap as possible. “James has a very similar way of doing business,” she said. “A business philoso-
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phy similar to AMI’s, so all of that was real easy.” Placing emphasis on working closely with the customer as well as the supplier portfolio was one of the ways the two companies fit, said Poole. Though she stressed that she is excited to learn about all of the companies in the Hoffman Group product line, the addition of Bigelow tea and Emmi Roth cheeses will fill a gap in the AMI portfolio, as AMI Group did not have a tea company as part of its line, and the Emmi Roth offering will give AMI a supplier for portion cut cheese that it did not have in the U.S.
A broker steps aside
February found James Hoffman clearing up the final loose ends of his 25-year run as a broker for transportation companies, and plotting the next transition in the life he shares with his wife Sharon. He has been studying Italian and jamming on the drums with other musicians. As the months move ahead, he expects to devote time to traveling and volunteer work. It is a transition he expects will go on for a while, though he said there still often seems to be not enough hours in the day. Though he wouldn’t rule it out, one of the things not on Hoffman’s radar is involvement in the industry as a consultant
as many others have. “I feel on a certain level that once you stepped away, it is sort of like yesterday’s news if you know what I mean,” he said. “I don’t think I can be someone who has a foot half-in something. I am either fully engaged or I am not. I really don’t know how to multi-task. However I would like to make it very clear that I thoroughly enjoyed my work. I was very privileged and fortunate to work with so many fine people in such a dynamic industry. And I look forward to maintaining those relationships. I hope folks will stay in touch. I would really like that.” Decades of full engagement gave Hoffman much to remember. He began his career as an intern for Trans World Airlines in New York. Later, he moved to Los Angeles where he became manager of food and beverage planning for Continental Airlines when the carrier was headquartered on the West Coast. When Texas International purchased Continental, rather than moving to Houston, he stayed in Los Angeles and sold bakery products to the airlines working for a company called Bavarian Specialty Foods. A trip to Seattle to sell to Holland America Line convinced Hoffman to stay in the city and set up a business of his own.
COMPANY PROFILE “I was very privileged and fortunate to work with so many fine people in such a dynamic industry. And I look forward to maintaining those relationships. I hope folks will stay in touch. I would really like that.”
James Hoffman From then on, Hoffman Group rode out the fortunes of the transportation sector with the handful of other dedicated brokers. There were transitions in products, innovation and technology in the airline sector. The industry seemed to change slowly from year to year, he said, until the tragedies of 9/11 forced companies that did business with airlines to look at the industry in a totally different light. “For a broker, it did not change how we did business,” Hoffman said. “But it certainly changed the texture and complexion. How we looked at products. The kinds of things we looked for; and even how we served our customers.” Food service specialists became retailers, Hoffman said. It was challenging at first, but the drummer said the industry slowly began to “find its rhythm.” Now, he said the rhythm and pace have quickened. Airlines change menus often and the Hoffman Group adapted its product offering from a group of suppliers that specialized in entrée-style products, to packaged food that have been part the buy-on-board offering by airlines throughout the U.S., where the bulk of the company’s business took place. A broker’s life will always be challenging, he said, but will continue to fill a vital niche. “I think that expertise has a real place because everyone is so busy doing all the things that they do that I think the broker community, being specialized as we are and as knowledgeable as well all are, brings a real benefit to the customer,” he said. And those customers, although fewer in recent years through consolidation, are enjoying a rare combination of events leading to good fortune as economies and travel pick up and fuel prices are low for the first time in years. A rare alignment of positive signs has been noticed by Poole as she prepares to visit with customers showing them a thicker AMI Inflight product line. “Airlines are not actually putting more food on board, but they certainly are improving the product and the services that they have,” she said. “They are really upping the game because now it is all about customer service and marketing. “When airlines make money, marketing calls the shots and when they are losing money finance calls the shots; and we are in a period when marketing is calling the shots.”
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Infinite Peripherals makes the hardware that will be combined with iPad Minis for inflight sales on JetBlue
by RICK LUNDSTROM
With the help of two partners, JetBlue Airways became an early adopter, launching Apple Pay inflight early this year
pple Pay – two simple words that when placed together mean very little, but when combined with a consumer electronics and computer giant, have enough power to change the way much of the world does commonplace retail transactions. Those two words made their way into the business world lexicon late last year, when Apple announced it was entering the world of near-field communications (NFC), launching a program where users of iPhones and iPads can complete transactions without swiping a credit card, and pay for goods and services with literally the wave of a phone-wielding hand. It seems fitting that a relatively new airline was first out of the blocks to be an early adapter of NFC technology, establishing a purchasing system onboard its aircraft with the help of a gategroup firm and a longtime supplier of onboard point-of-sale hardware and, of course, several thousand iPad Minis destined for flight attendants. The next move in inflight retailing began in early February when JetBlue Airways announced it would be the first major domestic carrier in the United States to accept Apple Pay™ transactions for passengers with both models of the iPhone® 6 and later, Apple’s iWatch™. Almost immediately after the announcement the airline began its initial steps that will, by this summer, have iPad Minis in the hands of 3,500 JetBlue flight attendants who will sell the airline’s à la carte food options, beverages, onboard amenities and additional seating space. In addition, functions on the iPad will give flight attendants a profile of the aircraft’s cabin and the airline’s important True Blue program members. Crew will read manifests and help passengers with connection information and even wish them a happy birthday. The iPads were in the hands of approximately 300 flight attendants when Blair Koch, Vice President of Information Technology Commercial and Shared Development Services at JetBlue talked with PAX International. Even with the initial investment, he said his department made a strong case that the roll out of Apple Pay would make good financial sense for JetBlue. He said the airline’s previous system relied on hand-held devices that tended to not be available inflight and would often lose credit card transactions when crew attempted to synchronize the device back at one of the airline’s bases. “This solution is going to be a huge cost savings for us,” said Koch. “In fact, that was our business case.” But another reason was more intangible. JetBlue sees in its
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passenger base a group of travelers who would welcome Apple Pay options and would be inclined to be impressed with an airline that offers the service. “For us, that kind of association with Apple as a brand is great, and they likewise like to have an association with us as a brand,” Koch said.
Such a program cannot be carried out alone, and helping JetBlue make the transition to offer Apple Pay as an option is eGate Solutions, a division of gategroup, and a company called Infinite Peripherals of Elk Grove Village, Illinois. From eGate Solutions, the airline made use of its TS onboard retail and cabin management technology. It was the first time the company has implemented the TS product in a NFC-enabled environment. In addition to recording sales, the TS platform integrates the front-end operations with back office data and planning. With the enhanced TS product, airline customers in the future will be able to work with any NFC-enabled peripheral device to accept Apple Pay. One of the people who was part of the project was Cenith Wheeler, Director of Operations and Customer Support at eGate Solutions. To make the capabilities work for JetBlue, Wheeler said eGate Solutions coordinated the rollout with Apple, banking services and the hardware supplier. “We had to work with the banking institutions of the customers, especially for the Apple Pay,” Wheeler said. “The processor has to be Apple certified for processing those types of payments. Just connecting the multiple moving pieces was the most challenging part.” eGate Solutions works with approximately 20 airline customers on their retail platforms. Users profiled run the gamut from chip and pin, to credit card swiping and other programs. Wheeler said as airlines shed hardware that is not up to date, many will have the possibility to make the transition to and NFC platform that offers greater opportunity for sales. In the February 10 announcement of the collaboration with JetBlue, eGate Solutions’ President and Managing Director Simon
ANCILLARY REVENUE de Montfort Walker said, “the consumer demand for technology conveniences onboard will only grow as mobile devices and other consumer electronics become more pervasive. Implementing a modern payment infrastructure gives JetBlue a significant competitive foothold, as more consumers move toward mobile payments.” Such mobile payments onboard have been a primary business for Infinite Peripherals, a company that has been manufacturing point-of-sale hardware for the airline and other industries for more than 20 years. In addition to being in on the ground floor of the Blackberry-based buy-on-board sales movement, Infinite Peripherals makes uses of Palm and Apple devices to help other retail segments print receipts and record transactions. The company has more than half a million point of sale devices in field. Richard Keever, Director of Sales at Infinite Peripherals, told PAX International that approximately six months of testing, with feedback from users took place before the February launch in JetBlue’s Mint service cabin. In addition to the iPad mini that crew are now receiving, is a bright blue reader designed by Infinite Peripherals that attaches to the lightening connector on the Apple device. The device is loaded with Infinite Peripherals Infinea Tab M® that can record transactions and send credit card numbers for real-time processing, either through the JetBlue FlyFi connectivity system or the a 4G LTE communications mobile voice and data system that is also part of a flight attendant iPad communications system. Keever sees the long-awaited move to NFC as a possible boom to inflight sales. While many passengers may stow wallets filled
with debit and credit cards in the luggage bin, they nearly always have access to their mobile phone. When the trolley comes down they aisle, many may be more inclined to make a purchase. The announcement did more to enhance the future of NFC payments than anything the industry has seen in awhile. Before the Apple Pay launch, Keever said card issuers were removing the contactless features on credit cards and retailers were pulling NFC readers from their stores. The announcement by the computer giant was a game changer, said Keever. “Before Apple Pay came out, NFC was being given last rites,” he said.
The first JetBlue flight attendants received iPad Minis for inflight sales earlier this year
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COMPANY PROFILE: WATERMARK PRODUCTS
its mark by
With more than 30 years of business under its belt, Watermark Products has managed to maintain its leading position in the industry, whilst continuing to deliver innovative offerings
Watermark Product’s meal service for Air Tahiti
eaching 30 years in business is no small feat. Such milestones are without doubt, an indicator of success in the industry or sector of which the company is a part, and an impressive accomplishment in its own right. For creative product agency Watermark Products, celebrating 30 years in the industry is not only a welcomed and well-deserved achievement, but the perfect springboard for its next 30 years in the industry. Specializing in bespoke products for the airline industry, Watermark Products designs, manufactures and delivers amenities, brand partnerships, textiles and meal service items to airline customers globally. For the last 30 years, Watermark has managed to maintain relevancy in the industry, something it aims to see happen in the next 30 years of business. “We continue to evolve as a business, and will continue to do so in the coming years,” says Trish Manten, Managing Director for Watermark Products. In 2014 Watermark reshaped its business in order to streamline operations in its back offices, allowing for the company to work with third parties, and according to Manten, “breathe some fresh air into the business, while functioning with a variable overhead cost.” “One success we have had is the out-
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sourcing of our design team last year,” explains Manten. “This has allowed us to tap into a range of global designers allowing us to be masters of different categories of design.” Watermark’s third-party designers work with the company’s internal Product Developers who manage each design project. By keeping core functions in-house and investing externally, Watermark has been able to push the envelope when it comes to design innovation, whilst expanding its brand partnerships, extending its global reach in terms of sourcing, and delivering quality-assured products.
Collections and collaborations
At this year’s World Travel Catering and Onboard Services Expo (WTCE) in Hamburg, Watermark will showcase some first-to-market cosmetic brands along with its exclusive partnerships with Travelteq, Marvin’s Magic and Trunki for kids. In terms of design innovation, Watermark will showcase new, first-to-market materials for the economy meal service offering. “Our fantastic new service for Air Tahiti Nui will be on show as well as the Virgin Australia sleep suits and we also have an exciting new meal service win out of North America,” adds Manten.
Watermark’s relationship with Trunki in particular is quite special. Watermark has been working with the leading travel accessories brand for young travelers for the last year developing a range for the airline market. A fun and versatile brand that easily translates into airline kids’ packs, Trunki is retailed in more than 60 countries worldwide, positioning itself an ideal partner for Watermark Products. “We think [Trunki] is a great kid’s concept for the frequent flyers of the future,” says Manten. Watermark Products’ Trunki collection includes a range of fun bags, carry cases, paper-based activity items and some fun travel products, including a special activity luggage tag and passport holder. “These products will be on our stand at WTCE, but we pride ourselves on bespoke design so the range is always evolving and growing,” adds Manten.
All in the details
Priding itself on bespoke design means Watermark Products follows current and upcoming trends very closely, implementing many into its products, especially its amenity kits. Members of its U.K. team recently attended London Fashion Week, where they observed several upcoming trends, including: tactile materials that
COMPANY PROFILE: WATERMARK PRODUCTS ‘connect’ with the user, natural woven textures and materials, twill-effect cottons, wools and felts. Trending colors include bright and breezy hues, namely blues, aquas and pinks. “When it comes to amenities the devil is in the detail with zip pulls, piping and detailing all adding the finishing touch to what would be deemed ‘just a bag’,” explains Manten. Another trend Watermark Products sees becoming more visible in the market is the focus on creating a collectors’ piece, such as limited edition kits and collections of kits, rather than just a simple amenity kit.
Watermark Products’ focus on design expands beyond its products and was the force behind its student design competition with the University of New South Wales Built Environment (UNSW) and the Hong Kong Design Institute (HKDI), which continues to flourish each year. Watermark Products’ student design competition is run in collaboration with both educational facilities, which provide competitors with hands-on mentoring during the duration of the competition. The winner of the 2013 Australian competition spent a month-long internship with Watermark and the winning design ‘the Collect and Connect bag’ will be on display at WTCE. The winner of the 2014 ‘Built Environment Watermark Products Prize for Industrial Design’ has just completed
his internship in Watermark’s Sydney office and his ‘Nepra’ bag will also be at the show. “We approached both the UNSW and HKDI at the same time looking to run a design competition whereby Wa t e r m a r k would provide industry sponsorship and offer an internship program to winning students. This gives the students the opportunity to work on a realistic industry project and the possibility of working on some live design projects at their respective Watermark Products office,” explains Manten. This year, instead of running a competition with the HKDI, Watermark will be supporting two selected students, mentoring them through their ‘Travel Experience’ project where they will be designing and prototyping a range of products for the modern traveler under a hypothetical subtend of Watermark Products. “I’m a firm believer in developing the next generation, but also harnessing the unbiased ideas and concepts Gen Y has to offer,” says Manten. “We are now rolling out our internship program to our London office this year with the employment of a product design intern to work with our Senior Product Developer and a fashion intern to work with our Brand Director.” “Due to the ongoing success of both
Watermark Product’s sleep suit for Virgin Australia
programs, we will be rolling out a similar competition in the U.K. this year,” adds Manten. Looking back on its 30 years of business and all that the company has achieved — and continues to achieve — it is easy to understand the pride Watermark Products has for its efforts, accomplishments and more importantly, its team, without whom such success wouldn’t have been possible. “Our 30th year delivering product to the airline industry is a real industry achievement, one that we are extremely proud of,” says Manten. “We will be hosting a cocktail party for our customers and industry partners during the WTCE, as well as hosting parties in each of our office locations to mark this key milestone and reward the team, as without them we wouldn’t be the company we are today.”
Connect and Collect Collection from Watermark Products
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COMPANY PROFILE: MILLS TEXTILES
Years in the making by
Celebrating a 70th birthday and 40 years in the industry, Graham Hudson from Mills Textiles opens up about his invaluable experience and shares his hopes for the future of inflight amenities
lot has changed in the passenger services industry over the last 40 years. Boarding an aircraft then and boarding an aircraft now, presents passengers with an entirely different experience. For a company that has witnessed the industry then, and continues to thrive in it now, the experience gained is not only valuable, but helps set the tone for the future. Graham Hudson, Managing Director of U.K.-based Mills Textiles has served the airline and passenger services industry for the past 40 years. Not only celebrating an industry anniversary this year with his company, Hudson also celebrates his 70th birthday, a milestone in itself. “Forty years in the airline and passenger service industry has literally flown by for me and I have seen many challenges and changes during this time, both for customers and the textile industry,” says Graham. “I am simply proud to celebrate that Mills has met these challenges and changes, created new markets and developed the business that my parents started in the fabric care and textile industry 80 odd years ago.” Mills Textiles was named after Hudson’s mother, specifically her maiden name. “I know that my parents would be very happy to see what the name means today,” Hudson says. The past 40 years have seen dramatic growth in the airline industry, from ongoing deregulation and changes, to government support of legacy carriers, consolidation, new markets and carriers, low-cost operators and a continuous demand to be seen as “different” in all cabin classes and service areas. Hudson said he believes that air travel
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will grow continuously for many years to come, as the emerging markets of India, China, Africa and the Middle East expand. “I believe that there will be more consolidation and restructuring of carriers and the growth of low-cost carriers and new entrants will continue,” he explains. “Environmental challenges and the cost and limited supplies of fossil fuels demands a new generation of machines and propulsion; I hope that I see them!” With any growth comes challenges, and Hudson remembers those he encountered over the years all too well. “All too frequently in the past 40 years, conflict, terror and the temporary and permanent knock on effects to the global economy created challenges in cost and supply,” says Hudson. “The Internet also created challenges, as all that ‘glistens is not gold’.” With 40 years in the business, Hudson has been privy to many changes in the industry. Some of the prominent changes he has seen in airline amenities include the crossover from the domestic to the commercial use of natural fibers; the introduction of high quality bedding items, amenities, linens and comfort items for front-end passengers; and the ultra low cost disposable man-made fiber and nonwoven comfort items for Economy Class. Changes pertaining to IFE headsets, a product which Hudson is very familiar with, have been quite monumental.
“In its infancy, it started with pneumatic models, which simply allowed sound to travel through tubes to each seat, and then moved onto low-cost electronic models and the popular Active Noise Cancelling (ANC) models,” Hudson explains. Hudson says headset costs have become a major focus for airlines, as they try to be mindful of their budgets, while at the same time offer the aesthetic passengers are looking for and meet the space requirements and potential revenue generation. “Customers spend a lot on IFE systems and content and InflightDirect offers very competitive pricing for high quality, durable and increasingly aesthetically pleasing models,” explains Hudson. “Our direct supply model allows airlines to buy better quality headsets at lower prices, allowing more passengers to enjoy the inflight experience, promoting more customer loyalty for the airline.” One challenge Hudson said he feels airlines will encounter in the future is finding ways to reduce ANC costs, as a means of allowing more aircraft to enjoy the technology. “For those parts of the aircraft where budgets do not allow for ANC, we need to continue to offer designs and quality that keep up with popular retail trends,” he adds. Although no formal celebrations have yet been planned for the avid equestrian’s 70th birthday and reaching 40 years in the industry, Hudson will be “celebrating” the full range of inflight, lounge, galley and service textile products, along with a large range of headsets and amenities offered by Mills’ long-term partners, InflightDirect, which will be on display at the expo. “These items will highlight the various design, manufacturing processes, techniques and service that we provide,” says Hudson. “All backed by 100 years of experience in supply.”
(Left to right) Tim Morris, Development Director of Mills Textiles; Thomas Mockler, CEO of Inflight Direct; Graham Hudson, Managing Director of Mills Textiles and Adie Morris, Operations Manager of Mills Textiles Eastern European Sourcing division at the 2013 Mills Textiles and Inflight Direct Gala Dinner
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Looney Tunes characters advertised for the Cartoon Network on Spirit Airlines
Grabbing digital space
iven all that has been written and all that has been said about what has become known in the industry as “the travel experience” it’s safe to assume that a fair number of passengers begin the process of travel and move through the airport in a state of low-level panic. Families move through with small children. The big line at security may move too slow for many, but once confronted with bins and high tech machinery, the process of removing electronics and shoes, and who knows what else must be carried out with a certain level of precision. Once belongings are retrieved and repacked the traveler then needs to find the gate. Receptiveness to reoccurring messages through advertising and media is a difficult proposition to gauge when someone is on the move. But still, companies try. In a recent Op-Ed column in the New York Times, author Matthew B. Crawford noted the number of messages he received on a trip through O’Hare International Airport in Chicago. Though the author said he did not feel especially receptive to the reoccurring messages as he made his way through the airport environment, what surprised him most were the L’Oréal ads that were attached to the security trays. The rest of the column goes on to describe a physical reaction to advertising images and messages encountered through the journey and contrasting them with those
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Advertising aboard an aircraft may still be somewhat uncommon, but the phenomenon that is the digital aircraft cabin will be one more platform for airlines to earn revenue and strategically communicate with passengers by RICK LUNDSTROM
he encountered in the peaceful surroundings of a Business Class lounge at Charles de Gaulle Airport in Paris. But once onboard the aircraft, a passenger’s quest to reach his or her destination has taken a big step forward. The seating may be too cramped for their taste, but at least they are on their way. They will also be there for a fair amount of time, making them open and susceptible to advertising. What’s more, the onceyawning digital communications divide that separated being on the aircraft and being off the aircraft is closing with every new announcement of onboard Wi-Fi and digital streaming content. With that gap closing, its no surprise that companies like Atlanta-based Global Onboard Partners have sought out other partners in the digital world. Global Onboard Partners has been a longtime supplier of display advertising that can be applied in an exclusive process to luggage bins, walls and just about any surface aboard an aircraft. Its first customers were the low-cost carriers around the world looking to earn revenue by just about any method. Now, the graphic images have found favor with other airlines, and are on the verge of becoming universally accepted around the world, said the company’s CEO, Kirk Adams. Global Onboard Partners has now cracked another market with advertising
now posted on flag carriers like Gulf Air and Sri Lankan Airlines. One of its most recent customers is Cebu Pacific Airlines in the Philippines that has made initial installations of devices that can support advertising on the tray tables of some of its A320s. “So we are seeing a lot more carriers, not just low cost, realizing they can maintain and provide an inflight ad program that maintains a high level of brand, a higher look and feel and still offset traditional costs and expenses and generate ancillary revenue,” Adams said. At this year’s Aircraft Interiors Expo in Hamburg, the company will show visitors its next step. Recently Global Onboard Partners joined with AirFi, which offers battery-powered streaming content aboard aircraft. Through the association with Global Onboard Partners, airlines can have streaming content aboard their aircraft at no cost. It also does not require passengers to download an app before boarding the aircraft to access the content. The streaming is offered at no cost to airlines as part of a bundled package that pays for itself through advertising on the AirFi streaming content. The partners provide all the necessary equipment, work with potential advertisers and operationally support the process. From the AirFi box aboard the aircraft, passengers can access information and entertainment.
ADVERTISING ONBOARD A case study of the SkyMedia program from Brand Connections in New York
Though movies are not part of the package, there are a selection of hundreds of magazines, games, destination information and other content. The package is tailored for short-haul airlines, or possibly designed to supplement a more extensive inflight entertainment system. The AirFi system does not store content like movies; however, airline customers can also upgrade to the Global Onboard Streaming System (GOSS) as a supplement to the AirFi installation. GOSS is a fully wired and certified program that can offer feature length films. However Adams said potential airline customers have routes that may not require passengers to access long-form content.
As a passenger settles into an aircraft, he or she may be at the point where they can be most influenced by advertising messages than at any time in the journey. Studies by companies, like New York-based Brand Connections bear this out in part. The company has installed its SkyMedia tray table advertising on US Airways for several years and is continuing as the airline completes its merger with American Airlines. Brand Connections has followed the retention rate in static advertising installed in the tray tables in its SkyMedia program. Follow-up surveys have shown that the retention rate for the advertising is in the 30% to 40% range without prompting. When prompted, subjects in the study recall message in the ads in the 70% to 80% range. In recent years, Brand Connections has taken static advertising one step further. The company is now preparing a program that not only that combines static print advertising with a Quick Response (QR) or matrix bar code that can be placed with the advertisement and is accessed by the passenger with an smartphone or tablet. With the stored code, passengers can take the image with them off the aircraft and use it to access more information on an advertising company’s products and services. Sherry Orel, CEO of Brand Connections said the company is hoping to roll the program out on a larger scale some time this year.
An example of a QR code that could be incorporated SkyMedia onboard advertising
Brand Connection’s efforts are currently focusing on refining the process for fulfilling the media to be more efficient in order to provide rates competitive with traditional out-of-home media. Tray tables can also have over a dozen configurations in a single aircraft. Such a venture requires staff with airport credentials and training. Utilizing existing airline partners will make this media more cost effective to attract more airlines and advertisers. “As airlines have become more engaged in selling their own media assets, while tray table advertising is intriguing, few are willing to commit to the minimum spending levels required to build a custom fulfillment infrastructure, “ said Orel. “Our partner fulfillment strategy will allow an airline or advertiser to consider tray table media on a program basis at competitive CPM’s (Cost per Thousand).” Orel said this shift in strategy has opened dialogue with multiple US based airlines and is hoping to announce new partners this fall.
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Design to Reality We Make it Happen! Visit us at Stand 4J50, WTCE, Hamburg
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UNIFORMS & ACCESSORIES
One of the designs from the Vivienne Westwood for Virgin Atlantic uniform collection
In a time when images speak louder than words, an airline’s crew can elevate its status among passengers, and not just by how they act, but also by how they look
here exists an old adage that says, “Don’t judge a book by its cover.” Unfortunately, in a society that has become dominated by the incessant and relentless projection of images, it’s hard to see how such adage can hold true. For many industries, image is everything, and the airline industry is no exception. Some might say part of the appeal of flying with a particular airline is not only the demeanor of the crew, but the manner in which they present themselves on board. In fact, travelers can often be found staring in awe as members of a particular airline crew saunter through an airport with their elaborate uniforms, as if the floor were a runway at a fashion show. It is understandable then, that when Virgin Atlantic decided in 2013 to redesign their crew uniforms, its vision led them to renowned British designer Vivienne Westwood. According to a Virgin Atlantic spokesperson, Westwood was the natural choice for the uniform redesign, firstly because 82 | PAX INTERNATIONAL | MARCH/APRIL 2015
original design and sustainability are vital to both Virgin Atlantic and the Vivienne Westwood brand. Secondly, as the original ‘punk’ designer, Westwood shares the pioneering, maverick spirit that the airline is known for and lastly and more importantly, the designer creates intelligently cut, beautiful tailoring that makes the wearer feel confident and at their best. Launching officially this past fall, the Vivienne Westwood for Virgin Atlantic uniform collection features a Signature design for men and women, a Flight Crew design, a Clubhouse hospitality design for men and women, and a Clubhouse Spa design for women. The men’s Signature design features a Savile Row-inspired three-piece suit in a deep burgundy Oxford weave wool, a classic white shirt in ‘wings’ design with subtly striped jacquard fabric and wide British-style collar, a red ‘wings’ design jacquard fabric tie and a classic Vivienne Westwood Oxford shoe, adapted in matt black leather with a polished leather toe. The women’s Signature features a jacket with a nipped-in waist and high collar in ‘Virgin’ red, an asymmetric frill front blouse in tonal ‘wings’ design jacquard fabric, a pencil skirt with a hemline that slopes towards a clever back pleat (also in Virgin red) and an updated red shoe that incorporates the iconic Vivienne Westwood hourglass heel, available in three heights depending on the wearer’s role or service phase. The women’s Signature
is complimented with a double-breasted ‘drape coat’ and proportioned red leather bag, featuring classic Vivienne Westwood diamond-shape handles.
Behind the design
Founded in 1987, family-run Heinzmann workfashion designs produces and sells nautical and aeronautical uniforms, gastro wear and work wear among other apparel. Based in Sierksdorf, Germany, Heinzmann workfashion has two new collections, which include a blue slim-fit uniform and an elegant black uniform. Both uniform jackets are single-breasted and cinched at the waist, with a two-button closure and feature two angular side pockets and steady belt loops. “The most important thing is to produce the best and the most comfortable uniforms for our customers,” says a representative from Heinzmann workfashion. The representative says that today, many of Heinzmann workfashion’s customers are looking for high quality, modern uniforms, or in other words, uniforms that are fashionable and modern, yet also durable and comfortable. At this year’s WTCE, Heinzmann workfashion will showcase its individual consulting and design, its large and small scale production, samples, tested materials, pattern and trial collections, as well as its logistics and alterations services and its web shop.
UNIFORMS & ACCESSORIES If the shoe fits…
Based in Portugal, SKYPRO Shoes is the first global trademark company to develop cabin shoes specifically made for aviation professionals that ensure the performance, well-being and healthy longevity of airline crew. “We want to be part of the daily life of all aviation professionals that want to wear products designed specifically for them, that are technically advanced and follow high-end design patterns and fashion trends,” says Jorge Pinto, CEO of SKYPRO. SKYPRO works in one of two ways — either with the fashion designers that work for the airlines, or by its own product definition. This year, the company is launching new innovative products that feature technical fabrics, such as belt buckles that won’t set off airport security alarms and undergarments that will keep crew comfortable. To offer crew longstanding support, SKYPRO develops footwear that won’t lose its cushioning, releases energy and controls foot temperature. Keeping the wearer’s well-being in mind, SKYPRO sources a careful selection of natural leath-
ers that meets the ‘REACH’ standard for work footwear. “Bad footwear choices compromise the health and longevity of the professionals. Wrong dimensions and materials and a poor distribution of the plantar weight are some of the most common mistakes,” explains Pinto. The research and design team at SKYPRO is routinely developing new materials that increase the performance and productivity of its wearers, prevent injury and reduce fatigue often caused by long hours spent in the air, while simultaneously meeting contemporary design standards. As a ‘green’ company, SKYPRO uses 100% natural raw materials like cork that offer thermal insulation benefits.
At this year’s WTCE SKYPRO will present footwear that is certified with the norm EN20347:202 and is the only company in the world to do so. Over the next few years, Pinto says SKYPRO will increase its offering with several new products and also plans to invest more in the U.S market. “Our big goal is having crews working with a smile because they are wearing beautiful comfortable shoes.”
SKYPRO’s footwear for aviation professionals is designed to maintain its cushioning, release energy and control foot temperature
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OFFERS SWEET AND SAVORY SOLUTIONS Relatively new to the industry, AA Bakeries International started out as a family bakery specializing in pastry items for the Dutch foodservice and retail market. In 2012 the company began making products for airlines and airline caterers. At this year’s WTCE, AA Bakeries International will showcase its products as well as solutions services, including packaging, buyon-board food items, frozen-fresh concepts, and logistics. “All of these additional services make it easier for both the caterer and the airline and allow the passenger to better enjoy our products on board,” says Patrick Berkers, Key Account Manager at AA Bakeries International. AA Bakeries International is constantly developing new products and is currently working on ambient sweet products for sale on board, as well as meal solutions for short flights. “We are able to provide the passenger with a pre-packed lunch service that can be served with a ‘one handling service,’” explains Berkers. “More and more we’re seeing the number of seats on an aircraft increase and the amount of storage space decrease, so we provide solutions for using the available space effectively, while offering passengers excellent service.”
This year marks the second year AA Bakeries International has exhibited at WTCE, but it isn’t the first exhibition the company has participated in, having previously exhibited at the former International Travel Catering Association (ITCA) and the stillrunning International Flight Services Association (IFSA) expo. Visit AA Bakeries International at WTCE, stand #3H60
AA Bakeries International’s small pie for Business Class
GROUP SOI BRINGS A TASTE OF ITALY TO THE SKIES With more than 300 products in its portfolio, Group SOI specializes in authentic Italian food items, made in Italy with the high quality local ingredients, drawing on centuries of traditional recipes and techniques. The company currently operates three business units — one for extra virgin olive oil and vinaigrettes, one for bakery hot snacks and sandwiches and one for frozenprepared pasta meals and international ready meals — all of which are BRC and IFS certified. At this year’s WTCE, Group SOI will showcase several new products from its range of traditional specialty Napoletane items including, Tartelletta Rustica in several varieties and shapes and Pizza Rustica Napoletana, also available in several varieties and shapes.
“These artisan style snacks are all hand made using Napolitano traditions, customized in weight and size to fit the airline casseroles and service requirements,” says Daniela Blasi, General Director at Group SOI. “We use only fresh local ingredients and follow a ‘zero-kilometer’ philosophy, which sees that food is transported from the farm to the factory in the shortest time possible, covering zero kilometers in the process.” Group SOI will also showcase its Lemon Extra Virgin Olive Oil available in 15-milliliter plastic bottles. In addition, select major airlines are now boarding the company’s famous “Frutto D’Oro” for business class services. New from Group SOI is a range of international and ethnic ready meals using fresh local ingredients and culinary expertise, including a vast selection of meals that incorporate dietary restrictions and religious customs. All the meals are custom made and packed in either C-Pet dishes or aluminum casseroles. Group SOI will soon launch ‘Snack Cult,’ which features mini hand-held snacks and sweet Neapolitan pastries and a new selection of unique gourmet range of infused extra virgin olive oils and fruit vinaigrettes, featuring exotic flavors like mango and papaya. This year marks Group SOI’s fourth year exhibiting at WTCE. Unlike previous years, Group SOI will exhibit a larger variety of products and services, along with several new airline solutions and a dedicated area for fresh herbs de Provence to enhance the company’s mandate for using fresh herbs and natural ingredients in all of its products. Visit Group SOI at WTCE, stand #3H10
Group SOI’s Premium Pizza made in Italy with high quality, authentic local ingredients
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FRESHORIZE TAKES A FRAGRANT APPROACH With more than 14 years of industry experience in helping to enhance the lavatory, fragrance and branding needs of airlines, Freshorize has become known for being the only company to offer a patented three-in-one bottle system containing a fragrance pod diffuser and micro capillary wick with pure essential oils, a soap or hand sanitizer fill and moisturizer. Freshorize works with an in-house design team that can customize products to meet an airline’s specific needs, as well as a team of chemists that develop fragrances and aid with product development and manufacturing in China, Europe and the U.S. At this year’s WTCE, Freshorize will be showcasing its current line of soap, lotion and sanitizer products, as well as its fragrancefocused products. Freshorize also hopes to present for the first time a new line of products that is has developed in conjunction with a well-known corporation. Following the recent Ebola scare, Freshorize believes sanitizerbased products is a key area and one that should see significant growth. “In that vein, we are happy to be developing unique products for this space and hope to launch and discuss the line for the first time at WTCE,” says Cody Swain, Director of Business Strategy and Growth for Freshorize. According to Swain, two areas on board an aircraft — the cabin and the lavatory — are often slow to see the adoption of new technologies in place of status quo; however in these areas there exists significant opportunity to improve the overall passenger experience through fragrance.
“The advancements in fragrances and fragrance delivery methods can be very impactful on the passenger experience and on branding the identity of an airline,” explains Swain. “Using fragrance correctly to create a unique and pleasant atmosphere is becoming a growing trend in the industry and is a way to uniquely identify an airline with its customers.” Freshorize has been exhibiting at WTCE Hamburg for several years and looks forward to exhibit again this year, at what Swain calls the “premier event in our industry.” “Every year we are more and more amazed at the breadth of attending companies and see an increase in the number of companies that approach our stand from one year to the next.” Visit Freshorize at WTCE, stand #3H11
Freshorize’s patented three-in-one bottle system containing a fragrance pod diffuser and micro capillary wick with pure essential oils, a soap or hand sanitizer fill and moisturizer
RMT GLOBAL PARTNERS BRINGS COMFORT TO NEW HEIGHTS RMT Global Partners is bringing several new products to this year’s WTCE, one of which is a new buy-on-board kit that includes a fleece blanket and blow-up pillow packaged in a carry case. The kit is available in several variations, including one with an eye mask and ear plugs in addition to the blanket and pillow. RMT Global Partners has noticed that some of its airline clients are looking to incorporate prints and multiple colors in order to enhance the look of their blankets. “Stitched patterns in quilts and even fleece blankets can add a whimsical or elegant feel to any comfort item,” says Peter Diehl, Vice President of Sales and Marketing for RMT Global Partners. Regarding using sustainable and natural materials, RMT Global
feels ‘cradle-to-cradle’ products should be the ultimate goal of every manufacturer. “We would prefer to see a fleece blanket start out as recycled bottles, then after a long life as a blanket, be used as filler for pillows and quilts,” explains Diehl. “Sustainable is more than a manufacturer’s priority; for it to work, everyone from flight crews to maintenance and laundry facilities need to take part in the process.” Some changes Diehl has noticed in comfort items include the move to buy-on-board products for Economy Class passengers. “You now see various airlines sell branded and non-branded pillows, blankets and complete sets on the airplane and the offerings will continue to grow,” he adds. According to Diehl, premium passengers are seeing their travel experience enhanced with hotel quality bedding, including plush duvets and pillows. “With the new wide-body aircraft Boeing and Airbus have developed, it is only a matter of time before Premium passengers are offered separate bedrooms on board. But wait, we are already there!” Diehl says. Among the products already mentioned, RMT Global will also exhibit its Inflight Tidy Kit at WTCE and several other items including a bamboo box for tea presentations. Visit RMT Global Partners at WTCE, stand #4J50, Hall A
Embroidered pillows from RMT Global Partners
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Stackable Food Drawer
Company Name: Onboard Logistics Ltd. Company Location: Dublin, Ireland Description: Onboard Logistics’ Stackable Food Drawer features drawers that are air vented to keep food chilled. When the food is distributed, the drawers can be stacked either in atlas boxes, or at the bottom of each trolley. A Flex-e-Bag can be placed inside to maximize the capacity of the trolley and collect waste. Registered design and patent pending. Visit Onboard Logistics at WTCE, stand # 3D10
FlyFit in Tetra
Company Name: Vitalit Laboratories Company Location: The Netherlands Description: VitaLit Laboratories has launched its first mini Tetra Pak drink with launch customer Emirates. The beverage is served in a 125-ml package and is offered as a combination with a low-calorie mini bar. Thirty-five pieces can fit into a trolley drawer. It is suitable for pre-arrival service, breakfast, and delayed-flight service and ideal for children. Visit Vitalit Laboratories at WTCE, stand # 3G49
Company Name: Linstol Company Location: Naples, Florida & London, United Kingdom Description: In conjunction with its design partner, KVB and premium skincare and spa lifestyle brand, Temple Spa, Linstol creates intriguing amenity kits that offer quality, style and a flourish of creativity. Linstol provides creative design coupled with premium cosmetic offerings to engage the interest of today’s premium traveler and to create the “wow” factor. Visit Linstol at WTCE, stand # 4K70
Company: Coolike-Regnery Company Location: Bensheim, Germany Description: Coolike-Regnery markets its multi-media cleaning products under the trademark name of Cleanlike, which it will show at this year’s WTCE. The company also makes a duo of products called, “Cleaning Smart” wet/dry cloths that will be on display in Hamburg this year. The Cleaning Smart system is perfectly suited for smartphones, tablets, notebooks and e-readers. Visit Coolike-Regnery at WTCE, booth # 3E18
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WHAT’S HOT! Squash Snack
Company Name: Squash Stix Company Location: Bristol, United Kingdom Description: Squash Stix, single portions of liquid squash concentrate in a stick form have recently been added to the Flybe crew offering. Crew is now given a 500-milliliter bottle of water along with a Squash Stix to make a refreshing drink. With no artificial colors or flavorings and no added sugar, this low-calorie drink offers an alternative to bottled water and takes up to 90% less space and weight than bottled drinks. Already well established within the travel sector, Squash Stix has recently been added to the Virgin Trains first class passenger snack box.
Glass Racks from Gem
Company: Gem Air Supply Company Location: Tianjin, China Description: Gem Air Supply has developed a new line of glass racks. The racks are designed to hold glasses up to 105 millimeters with a rack diameter of 65 millimeters. The new glass racks are Atlas standard and can hold up to 18 pieces in each rack. The company also has slightly smaller glass racks to hold 12 pieces and a version with various sizes of trays that holds 11 pieces. Visit Gem Air Supply at WTCE stand # 4K30A
MINIBITE® Pretzel chips - limited edition design
Company: MINIBITE® by Hoppe Location: The Netherlands Description: At this year’s WTCE, HOPPE Food Group will stage the release of MINIBITE® Pretzel chips, the first MINIBITE® snack in a limited edition Hoppe design. The theme for the new design is ‘Around Europe with Hoppe,’ which depicts Europe’s most famous sights, from the Eiffel Tower and Holland’s windmills, to the Colosseum in Rome and London’s Big Ben. Inside each 15-gram portion are crunchy, round pretzel chips. Perfect for enjoying with fresh hummus or a mustard dip, MINIBITE® Pretzel chips are ideal for any snack box, as an on-the-go snack, or as a quick bite in-between meals. Visit MINIBITE® by Hoppe at WTCE, stand # 3H19
Wine from a pouch
Company: Miravante Brands and Kretek International Company Location: Moorpark, California Description: Nuvino is a new line of premium single-serve wines in a 187-milliliter pouch. The wine is made from vineyards around the world. The packaging is light, portable, unbreakable and re-sealable. PreservPak is Nuvino’s packaging process that preserves the four distinct wines for up to 18 months. The wine is available in Red Blend from Australia, Malbec from Argentina, Sauvignon Blanc from Chile, and Chardonnay from South Africa.
Company Name: Gut Springenheide GmbH Company Location: Ochtrup, Germany Description: Gut Springenheide has expanded its range of Frittatas with its new tasty Pumpkin Frittata. Handmade with quality ingredients, cut in wedge shapes and offered in different sizes, this delicacy can be served on its own, with a side salad, or garnished with fresh vegetables. Visit Gut Springenheide at WTCE, stand # 3F50
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WHAT’S HOT! Swan Seal Padlock
Company Name: TydenBrooks Company Location: Atlanta, Georgia Description: TydenBrooks presents its new Swan Seal Padlock, which features an enhanced locking mechanism (patent applied for), specifically developed for inflight carts and trolleys. Manufactured in the U.K., the Swan Seal represents a new generation of padlock seal providing a cost-effective, easy-to-apply and versatile solution to reliable tamper evidence. Manufactured in polypropylene, the new streamlined design has been developed to allow quick and easy single-handed operation. Available in a variety of colors, laser printing enables individual customization with logos, text, sequential numbering and barcoding.
Company Name: Clearwater Seafoods Company Location: Bedford, Nova Scotia Description: Clearwater Seafoods presents Scallop Selects, its finest Patagonian scallops chopped, formed and individually quick frozen. A great value alternative to sea scallops, Scallop Selects yield a remarkably similar appearance, taste and texture.
Chilled Meal Boxes
Company Name: Oakfield Farms Solutions Company Location: USA and Europe Description: Oakfield Farms Solutions Europe showcases a talent for developing fresh, regional menus in two new chilled meal boxes. Developed with Brussels Airlines, the Afternoon Snack Box features fresh pasta salads created by Chef Yves Mattagne, known for his meticulously crafted cuisine in Brussels, which earned two Michelin stars and the prestigious 19/20 Gault & Millau for the Sea Grill restaurant. The Breakfast Meal Box features sandwiches utilizing traditional Belgian breads and cheeses. Both meal boxes also include regionally sourced cookies and treats. Visit Oakfield Farms Solutions at WTCE, stand # 4D50
Inflight Tidy Kit
Company Name: RMT Global Partners Company Location: Atlanta, Munich, Singapore Description: RMT Global Partners has launched the Inflight Tidy Kit, its first cleaning/sanitation tool line for cabin crew in the case of lavatory mishaps and other messy situations onboard. The kit consists of a PVC carry-all bag with a nylon strap and metal hook, a mop (59 cm when collapsed and 100 cm when expanded) that securely fits any type of cleaning/disinfectant wipe, and a dustpan with sweeper. Designed for easy storage onboard, the Tidy Kit has pocket space for additional items, such as gloves and trash bags. Components can be individually replenished based on actual requirements. Visit RMT Global Partners at WTCE, stand # 4J50
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WHAT’S HOT! ecoTHREAD™ blankets
Company Name: Buzz Products Company Location: Abbotsford, Australia Description: Buzz presents its ecoTHREAD™ blanket made entirely from recycled plastic bottles, a result of challenging itself to develop a product to help its airline partners lessen their environmental impact. A comfortable and durable blanket, ecoTHREAD™ is made from recycled plastic drinking bottles, which are recycled into plastic chips and transformed into yarn, creating a polar fleece material. The ecoTHREAD™ blanket has been certified with the Green Leaf Mark by third party testing and certification body, Intertek. ecoTHREAD™ launched on board Jetstar in March 2015. Visit Buzz Products at WTCE, stand # 4H30
Easy Open Air Sickness Bag
Company: Global Inflight Products Company Location: Redmond, Washington Description: Global Inflight Products presents its newly developed air sickness bag which opens easily allowing fingers to stay on the outside, protecting passengers and flight attendants from contamination. Leak-proof and available in a square or pinched bottom, the air sickness bags can be customized with an airline’s logo. Visit Global Inflight Products at WTCE, stand # 4K60
Mills Textiles Mills Textiles have been supplying travel textiles to the airline, train & cruise sectors for more than 25 years & our associated supply & joint venture relationships in China extend back more than 90 years. Our key products include: Hot & Cold Towels, Tablelinen (Napkins, Tablecloths, Tray mats), Headrest Covers, Pillows & Pillow Covers, Duvets & Duvet Covers, Sleep Items & Blankets. Mills Textiles offer customers flexible supply solutions ranging from factory direct pricing/supply through to full warehousing & distribution worldwide.
InflightDirect 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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IATA notes across-theboard air traffic growth The International Air Transport Association (IATA) announced global passenger traffic results for January 2015 showing traffic growth (revenue passenger kilometers or RPKs) of 4.6% compared to January 2014. This represents a slower start to the year compared to 2014 full-year growth of 5.9% said the group. However, IATA adds, the results likely were affected by the timing of the Lunar New Year in Asia, which occurred one month later this year compared to 2014. January capacity rose 5.2% and load factors slipped 0.5 percentage points to 77.7%. While domestic markets drove growth in the latter part of 2014, international traffic was stronger in January. January international passenger traffic rose 5.4% compared to the year-ago period. Capacity rose 6.0% and load factor slipped 0.5 percentage points to 78.0%. All regions recorded year-over increases in demand except for Africa. Across the regions, IATA reported these results: In Europe international traffic climbed 5.0% in January compared to last year, which was the largest increase among the three biggest regions. Capacity rose 4.6%
and load factor rose 0.3 percentage points to 77.7%. Asia-Pacific carriers recorded an increase of 4.7% compared to January 2014, which is below the 2014 annual trend of 5.8% expansion. In addition, the seasonally-adjusted level of traffic has been flat over the past five months. The timing of the Lunar New Year in mid-February also affected the results. Capacity rose 5.8%, pushing down load factor 0.8 percentage points to 77.6%. North American airlines saw demand rise 2.7% in January over a year ago. Capacity rose 3.8%, pushing down load factor 0.9 percentage points to 79.5%. Middle East carriers had the strongest year-over-year traffic growth in January at 11.4%. Capacity rose 13.3% and load factor dipped 1.3 percentage points to 79.7%. Latin American airlines’ traffic rose 5.6%. Capacity rose 5.1% and load factor climbed 0.4 percentage points to 81.2%, highest among the regions. African airlines saw January traffic slip 0.7% compared to January 2014. With capacity up 0.7%, load factor fell 1.0 percentage point to 68.1%, the lowest among the regions.
IFSA Foundation encourages scholarship applicants The IFSA Foundation will be taking applications until April 20 for more than $82,000 in scholarships available through membership. “The Foundation Scholarships are awards given to exceptional students,” said the Association. “They cover tuition, books, living expenses and associated costs with college. The scholarships are available to students across the globe.” Scholarships range from $2,250 to $10,000. Among the scholarships added this year is a award from the Sue Ling Gin Charitable trust in memory of the founder of Flying Food Group who died last year. The following scholarships are available for 2015: Sue Ling Gin Charitable Trust $10,000; Flying Food Group, $5,000; Gourmet
Foods, $5,000; Harvey and Laura Alpert, $5,000; Oakfield Farms Solutions, $5,000; AMI Group, $4,500; John and Ginnie Long, $4,000; LSG Sky Chefs, $2,250; Gate Gourmet, $2,250; Ken Samara, $2,250; Alphonse Joseph, $5,000; John Louis, $5,000; WESSCO International, $5,000; King Nut Companies, $4,500; Elite Airline Services, $2,250 and James T. Pfannkuche $2,250. This year, scholarship applications are submitted online to IFSA. Applicants can visit the IFSA website at www.ifsanet.com
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C A L E N D A R 2015 Marine Hotel Association 30th Anniversary Conference and Trade Show, April 12-14, Naples Grand Beach Resort, Naples Florida. For more information, firstname.lastname@example.org or call 415 332-1903. Aircraft Interiors Expo/World Travel Catering and Onboard Services Expo April 14-16, Hamburg. General inquiries at email@example.com or call 44 208 271 2174 APEX Multi Media Market, April 20-22, Prague. For more information, contact APEX at (212) 297–2177, firstname.lastname@example.org APEX Technology Conference, May 12-13 Universal City, California. For more information, contact APEX at (212) 297 – 2177, email@example.com Travel Catering Expo, May 10-12, Dubai. For more information, contact Reed Exhibitions. For more information, contact Raed El Forkh Sales Director Mobile: +971 50 6531941 Tel: +971 2 409 0484 firstname.lastname@example.org APOT.Asia Forum 2015, June 3-5, Colombo, Sri Lanka. For more information contact APOT at email@example.com International Flight Services Association/ Airline Passenger Experience Association Expo, September 28-October 1 Portland, Oregon. For more information Contact IFSA at (404) 252-3663, e-mail firstname.lastname@example.org or contact APEX at (212) 297–2177, email@example.com Aircraft Interiors Expo and World Travel Catering and Onboard Services Expo Americas October 14-16, Seattle. For more information contact: Customer Service at 203-840-5680 firstname.lastname@example.org SIAL Middle East Trade Show and Networking Forum, December 7-9, Abu Dhabi. For more information, contact SIAL Middle East FZ LL at email@example.com or call+971 (0)2 401 2949
spiriant says Hola Innovative inflight equipment concepts coming soon to Latin America! After a successful launch in the Middle-East, SPIRIANT continues its journey to Latin America. With a dedicated team, we work with you to design and create the inflight equipment you need. State-of-the-art logistics result in a more efficient supply chain process that can make your life easier and reduce complexity. All this and more coming soon in 2015!
Explore the SPIRIANT world on www.spiriant.com or visit us at booth 4D30 (Hall A4) to learn more about SPIRIANT and our award-winning solutions.
Discover the art of satisfying travelers` wishes. Besides offering tasty meals, exciting equipment, smart logistics and innovative retail concepts, LSG Sky Chefs also provides valuable consumer insight based on thorough studies about global food trends and lifestyles. Discover our advanced approach to creating in-ďŹ‚ight concepts that truly meet your passengers` individual needs and explore smart ideas about how to satisfy them.
the WTCE t a s u it is V , 2 015 April 14 -16 d 4D30 n a t S / 4 A Hall