APEX Experience: Higher Hospitality

HIGHER HOSPITALITY READY-FOR-TAKEOFF TRENDS FROM EXPERTS IN FOOD, WINE, BAR AND WELLNESS

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Trending Upward Welcome to the first-ever APEX Experience hospitality trend supplement. You could call it our “pilot” edition. This 16-page pullout is a print and digital guide to the hottest, up-and-coming global trends in food, wine, bar and wellness – served up by four renowned experts in these fields.

Celebrity chef, restaurateur and author Richard Blais dishes on grain bowls, food halls and creative packaging. He also talks about what he wants to see more of on airplanes and reveals one food trend he thinks we can safely put to bed.

Speaking of beds, wellness guru Liz Terry, CEO of Leisure Media, is all about helping passengers get restful sleep. She talks about bringing the spa on board, the increasingly advanced science behind beauty treatments and her desire to see restorative slumber touted as a unique selling point for airlines.

We also hear from barman extraordinaire and global advocacy director for Bacardi’s Northern Europe division, Marc Plumridge, who isn’t shy about his love affair with vermouth and low-alcohol aperitivo beverages. He also explains how airlines can win with preprepared twists on the classics and unorthodox pairings.

Last but not least, we welcome to the trend guide Jackson Family Wines’ master sommelier, Michael Jordan, who discusses the worldwide rise of a rockstar red grape and the palate-cleansing power of unoaked whites.

With sky-high services evolving at a pace never before seen and the gap between travelers’ expectations in the cabin and on the ground narrowing, it’s never been more important for airlines to stay abreast of global trends affecting hospitality.

We hope this guide helps you do just that!

Maryann Simson APEX Media Director

( RESTAURANT )

Cooking Up Chef, restaurateur, cookbook author and TV personality Richard Blais chews the fat on flying and food.

What’s happening in the on-the-go food or snack departments?

Digital orders. Click, tap, delivered right away. I have this idea for a drone donut delivery company called Dro-nuts...

Dessert for breakfast.

Midnight snack at lunch.

Have you noticed any other similar ideas?

I don’t see a lot of that with maybe the exception of breakfast all day, all the time.

But I’m obsessed with eggs so maybe I’m projecting a wish. >

TREND

Food Halls Food courts, food trucks and street food – anything but your traditional restaurant fare is all the rage.

PHOTO: JFKIAT

Food and travel are inextricably linked.

Does one inspire the other?

Travel and observation are my main sources of inspiration. It’s all around – you just have to be receptive to it. Feel the farce [stuffing], Luke... (That’s a bad Stars Wars/chef reference.)

What food trend are you noticing?

Grain bowls. Everyone needs to control themselves and stop dumping everything into a bowl! And I think we can jump off the fermentation train – it’s out of gas.

FIVE BOROUGH FOOD HALL

John F. Kennedy International’s Five Borough Food Hall in Terminal 4 brings the best of New York City’s street food scene to airport diners who might not have the time to venture into the city. The food offerings are as eclectic as the city’s population, with flavors from the Yucatán to the Mediterranean.

OTHER AIRPORT FOOD HALLS: • Straits Food Village – Changi Airport • East to West Food Market – Hong Kong International Airport • Casual dining precinct – Sydney Airport

TREND

Co-Branding

Two takes on brand collaborations.

Due to passenger demand, United Airlines has begun serving pizza on board – but not just any pizza.

The personal pizza pies served on outbound US flights over 3.5 hours are of the deep-dish variety, direct from Chicagobased Uno Pizzeria & Grill.

IN-FLIGHT TRENDS

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Meanwhile, when Toronto’s Porter Airlines swapped local bakery Cookie It Up’s chocolate chip shortbread cookie for Scotland’s Walkers Shortbread, passengers weren’t shy about vocalizing their disappointment in the airline’s decision on social media.

( RESTAURANT )

TREND

Grains What food concept do you wish you thought of?

Food halls are so hot right now. I’d like to see a food hall on an airplane!

What food item would you love to see more of in flight?

More vegetables. But hey, I’m just a whiny guy from California.

Richard Blais may be tired of the bowl trend, but grains are the highlight of many in-flight foods.

LSG Group’s new, nutritious meal concepts contain highquality foods and additional plant proteins. The “Activating Menu” features superfoods such as berries and seeds that promote concentration and support cognitive activities.

And the complementary “Relaxing Menu” was designed especially for night flights to promote rest and sleep.

LSG GROUP Menu concepts by Jörg Tüttlemann, VP of Culinary Excellence, LSG Group

GATERETAIL Rainbow Multigrain Salad

DFMI Van den Berg Cracker Bars

These cracker bars are produced using small-scale, artisanal methods and natural ingredients. Featuring traditional grain types such as spelt, oats and barley, these crackers are bursting with nutritious ingredients and generously topped with grains and seeds. They also contain very little sugar.

This colorful and visually appealing salad features ancient grains that stay fresh longer than green leaf salads and is more filling. A healthy alternative to a sandwich or hot snack, this salad is made with quinoa, red rice, adzuki beans and kale topped with lime and chili for a fresh touch. Marinated edamame beans and a beetroot salad complement the dish, whose flavor profile was specifically designed for in-flight consumption.

IN-FLIGHT TRENDS

5

How can airlines get playful with in-flight food packaging?

Bring back aluminum lunch boxes or packaging that people can take with them as a souvenir. Why do only kids get little wings?

Have you noticed any clever co-branding partnerships between food and travel companies?

Well, I love when brands collaborate and when a menu or experience features highquality brands. I also love when a menu is thematic, matching the destination or departure of the particular flight.

Richard Blais’ idea for a food delivery service:

...a drone donut delivery company called Dro-nuts...”

( BAR )

Bar Necessities Marc Plumridge, Virgin Atlantic’s “Flying Barman,” is the advocacy director for Bacardi, Northern Europe, and he likes his cocktails zesty.

What’s your favorite in-flight cocktail?

My mood will generally dictate the choice. But after a mad dash to the airport, I’d opt for something long and refreshing.

My go-to is a Martini Bianco vermouth and tonic with a slice of lemon over a mountain of ice. Once we’re cruising, I’d ask for a Red Snapper – a gin version of the traditional Bloody Mary – which has notes of umami from the tomato juice, Tabasco and Worcestershire sauces, to wake the taste buds.

What are your tips for a great signature airline cocktail?

Consumers tend toward fruity cocktails with a spirit such as champagne to lengthen it.

An example of this is Virgin Atlantic’s signature Redhead made with Bombay Sapphire gin, fresh raspberries, citrus, berried liqueurs and spritzed with champagne. It’s also bright red to match the airline’s brand colors.

From the operations perspective, speed is of the essence. The trick is to premix and formulate the drink base ahead of time, using fresh ingredients to add the final flourish – especially where time is spent interacting with guests.

This is a technique used in many of the world’s best bars. >

TREND

Premixed Drinks

POWELL & MAHONEY Sriracha Bloody Mary

MiniBarBox is a luxurious in-flight beverage offering that brings the VIP experience to the economy class.

Passengers can mix their own cocktails with colorchanging botanicals for a unique bar experience or they can be purchased as a souvenir or gift. MiniBarBox is also available in a superior wine tasting range with truffles.

IN-FLIGHT TRENDS

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Premixed drinks are a go-to for the in-flight bar. These easy drinking mixes mean cocktails can be whipped up in a minute while still capturing the essence of happy hour. Marc Plumridge’s tip?

Add fresh garnish for the final flourish.

ON THE ROCKS The Cosmopolitan

GATERETAIL MiniBarBox

( BAR )

TREND

Must-Haves in Your Bar For bitter aperitifs

For a glamorous touch

“The bartender’s salt and pepper”

What are the hottest cocktail trends right now?

Low-alcohol drinks: vermouth, amaro and bitter-style aperitivos that are refreshing and easy to drink and capture the aperitivo ambience perfectly, paired with bite-size food and antipasti.

What classic cocktail never gets old?

The daiquiri. It’s the balance between sweet, sour and strong. Bacardi, lime and sugar: perfection in a glass.

MARTINI Bianco vermouth

APEROL liqueur

TREND

Whiskey and Cheese Pairings BEEMSTER CHEESE Royaal BROWNFORMAN The GlenDronach Distillery Original Aged 12 Years

MOËT & CHANDON Impérial

ST-GERMAIN Elderflower liqueur

The Glass That Fits Plumridge says bespoke glassware is trending, but designs diverge: Custom vessels highlight a drink’s flavor and garnish, and minimal designs work for a pared-down aesthetic.

Global Inflight Products’ custom glassware comes in different shapes with an option for an etched or frosted logo.

SOMERDALE Wensleydale & Cranberries BROWNFORMAN The BenRiach Distillery Single Malt Scotch Whisky

GLOBAL INFLIGHT PRODUCTS Custom glassware

IN-FLIGHT TRENDS

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What ingredients are a must for the ultimate bar kit?

Vermouth, vermouth, vermouth. Get your hands on the new Martini Riserva Speciale vermouth range, in ambrato and rubino. And St-Germain – the bartender’s salt and pepper – use it as a modifier or simply with soda and a slice of citrus.

Magnifique!

What are some nice liquor and food pairings?

• Leblon Cachaça, the distilled sugar cane spirit from Brazil, works particularly well with tropical fruits, citrus and peppers in food.

• Patron Silver tequila, with its pepper cues, pairs well with a citrusy salad and seafood.

• Whiskey drams varying in intensity match well with different cheeses. Slices of fresh apple refresh the palate in between tastings.

Overall, I like the idea of pairing, but it has to be done right. Food isn’t the only thing you can pair – think craft beer and delicious drams of whiskey to complement the flavors of each.

( WINE )

Reason to Wine Jackson Family Wines master sommelier Michael Jordan shares why he prefers New World pinot noirs in flight.

Are people more likely to pay for nicer wines or drink more wine while traveling?

I have seen both to be true!

When we travel for pleasure, we tend to have a festive attitude; food and wine are a source of enjoyment. I have seen people splurge a bit more on higher-end wines while on holiday. I know I do this!

What trends have you noticed in the US? The East Coast drinks more European wines than the rest of the country. The West Coast has vineyards and wineries so they consume a lot of wines from California, Oregon and Washington, and not as many international wines, except in metropolitan areas where restaurants have more diverse wine lists.

What trends have you noticed in Asia?

Japan, Korea, China and Singapore are discovering the quality of West Coast wines.

Cabernet sauvignon from Napa Valley has been a favorite for many years, and now pinot noir from the US is being discovered by sommeliers and consumers in these countries for their perfumed aroma, soft tannins, silky texture and complementary pairing with Asian cuisine. >

TREND

Pinot Noir Michael Jordan says pinot noir is one of the next big grape varieties. It’s gaining popularity in Asia, where sommeliers and consumers appreciate it for its aroma as well as its silk texture. Pinot noirs also work particularly well with our muted palates at 35,000 feet.

JACKSON FAMILY WINES Siduri Willamette Valley, Oregon

JACKSON FAMILY WINES Hartford Court Russian River Valley, California

The pinecone shape of pinot noir grape bunches is characteristic of its variety.

IN-FLIGHT TRENDS

8

AMI GROUP Talbott Kali Hart Monterey, California

( WINE )

TREND

In-Flight Wines Jordan says wines that hold well at cruising altitude include New World pinot noirs and pinot gris, cabernet sauvignon-based wines that aren’t too earthy, and crisp, refreshing unoaked white wines.

PALM BAY Au Contraire Pinot Gris California

PALM BAY 120 Cabernet Sauvignon Central Valley, Chile

AMI GROUP Au Bon Climat La Bauge Au-dessus Pinot Noir Santa Maria Valley

AMI GROUP Paco & Lola Albariño Rías Baixas, Spain

What do you predict will be the next big grape varieties?

Pinot noir, no doubt. Dry rosés are gaining popularity, too.

Pinot gris and grigios are being regarded as light, refreshing and thirst-quenching. I’ve also seen more appreciation for the crisp, citrusy flavors of sauvignon blanc.

What wines work especially well in flight?

New World pinot noir is a versatile pairing for most dishes I have tasted in the air. Cabernet sauvignonbased wines that aren’t too earth driven can hold up on the palate as well. Crisp and refreshing unoaked white wines have the ability to cleanse the palate and improve the taste of “high-altitude cuisine.” The right wine can make any dish taste better and vice versa!

TREND

Emerging Wine-Growing Regions Willamette Valley, Oregon

Sonoma Coast, California

Carneros, California

MAP

Monterey County, California Santa Maria Valley, California

Jordan says these cool climate regions have a long ripening season and established vines that have been forgotten by consumers.

Are people drinking more wine?

Yes, I think so. As folks travel and explore the cuisines of the regions they visit, they discover local wines and other beverages that are delicious! And I am predicting those young adults who are strong into craft beer will become savvy wine aficionados. (They can describe the aromas and flavors in beers as fluently as any sommelier can with wines!)

FUN FACT

“They were the source of some of the most exciting wines in the ‘80s and the ‘90s and are still producing amazing wines.”

Kendall-Jackson’s Vintner’s Reserve Chardonnay has been America’s bestselling chardonnay for the last 21 years. It was created in 1982 with the goal of producing a wine that drinkers of all levels could enjoy.

Awarded 91 points by Wine Spectator and Wine Enthusiast.

IN-FLIGHT TRENDS

9

( WELLNESS )

Doing Well Liz Terry, CEO of Leisure Media and a spa and wellness expert, has big – not lofty – ideas on how to make the passenger experience more mindful.

Why is wellness important for the airline industry?

Most people brace themselves for a long journey. They know they’ll feel terrible when they arrive; they know they’ll take a day or two to recover. I’d love to see the airline industry completely flip that on its head.

The ultimate goal would be to have people getting off an airplane feeling better than when they got on.

What could airlines learn from the spa and wellness industry?

Airlines could have treatments on board. I think people would be willing to pay for that. I think they’d certainly welcome anything that would enable them to get through the journey more pleasurably.

TREND

Aromatherapy To make passengers feel better in flight, Liz Terry says airlines could use aromatherapy, which “actually makes a physiological difference, rather than being just a pleasant smell.”

Essential oils can be used for a similar purpose to calm the mind, promote relaxation and make for an even more gratifying travel experience.

De Mamiel’s Altitude Oil, which made Vogue’s 100 Beauty Hall of Fame, is an inhalation essence concocted for traveling. It helps clear the head and energize the mind, which is constantly on the go.

What trends are you noticing in your industry?

There’s a huge amount of research being done on genetics and how each person responds differently to stimuli.

Some spas are using DNA tests to tailor entire treatments to individuals.

Circadian lighting can help with jet lag, but I’ve also heard how lighting can have a powerful effect in hospitals. There was a test conducted where patients were separated into >

WESSCO Neal’s Yard Remedies Frankincense Intense collection

This oil works on multiple levels to soothe emotions and protect from energy-zapping atmospheres.

GALILEO WATERMARK De Mamiel, Altitude Oil

IN-FLIGHT TRENDS

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( WELLNESS ) TREND

different rooms: one with special lighting and another with regular lighting. The people in the first room healed five times faster. In countries where citizens pay for medical care, that saves money.

Spa Treatments Terry says there should be more spa treatments on flights: “How fantastic would it be if you could get picked up, taken to the airport, get on the plane and have a massage?” She also imagines passengers sampling spa products on flights.

Buzz Product’s businessclass amenity kit for Cathay Pacific features Jurlique, a company known for its GATERETAIL MagicStripes individual facial masks

BUZZ PRODUCTS Jurlique skincare

botanical ingredients and international spas. The kits provide passengers with an advanced serum, lip balm and rosewater balancing mist. And with gateretail’s MagicStripes masks, passengers can have a “spa flight” with facial treatments that address individual skin concerns, including hydration, lift and repair.

TREND

Natural Textiles Jet-engine noise and airplane seats don’t make for ideal lullabies or beds. But one way rest can be promoted on board is through textiles. “A nylon blanket full of static electricity is not conducive to a calm, peaceful resting,” says Terry.

Bamboo, a fast-growing plant and resource, is gaining popularity as airlines become more eco-conscious and choose bamboo towels, which are naturally antibacterial and antifungal.

BUZZ PRODUCTS Sleeper suits

Qantas’ 100-percent cotton business-class sleeper suits are a cult favorite: Black Eyed Peas frontman will.i.am, model Jessica Hart and Australia’s foreign affairs minister, Julie Bishop, have all sported them. They’re also available in bamboo and ecoTHREAD, a sustainable fabric blended with organic cotton, and can be enriched with aloe vera, argan oil, vitamins A or E for hydration, or infused with lavender or rose scents for aromatherapy benefits.

GLOBAL INFLIGHT PRODUCTS Bamboo hot towels

IN-FLIGHT TRENDS

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How can rest be encouraged on board?

It’s very important that rest be factored into life, and it has to be peaceful rest. You have to genuinely relax and let your brainwaves slow down. Airlines could offer sleep pods or configure their seats to create a sleeper flight. Sleep is such a rare commodity these days.

It’s like sleep deprivation is the curse of modern society. But if airlines could say, “If you fly with us, you can catch up on your sleep,” that would be a huge USP. What’s a quick way for airlines to incorporate spa wellness on board?

Airlines could have so much fun with spa retailing on planes.

People love shopping. What if passengers could use flight time to sample products? I think people would really like that.

FUN FACT

THEN Nail polish-free manicures and aromatherapy massages were once offered to Upper Class passengers on Virgin Atlantic flights in the 1990s but were canceled due to the proliferation of airport spas and passengers opting to sleep, work or watch movies instead.

NOW Air Malta partners with Myoka Spas to offer economy-class passengers on select flights free beauty products and complimentary hand, foot and neck massages, while they listen to soothing sounds over headphones.

( NEWS )

Happenings News and highlights from the in-flight services world.

Air France Chews Wisely

Royal Jordanian Enters “Original” Fragrance Partnership Royal Jordanian has partnered with perfume maker House of 4711 to offer the brand’s 4711 Original Eau de Cologne in the airline’s amenity kits. Royal Jordanian has used the fragrance, which was a favorite of the late King Hussein of Jordan, in its lavatories since the early 1970s.

Air France now offers its own in-flight chewing gum to help passengers relieve blocked ears in pressurized cabins.

Launched in partnership with French advertising agency BETC, the all-natural gum comes in pistachio macaron and crème brûlée flavors, and is available on flights from Paris Charles de Gaulle Airport to Los Angeles, San Francisco and Mexico City.

Jeremy Waszczuk Joins AMI Wines AMI Wines welcomed Jeremy Waszczuk as the new senior manager of Key Accounts in July. Based out of the company’s Barcelona office, Waszczuk will join the wine sourcing team and head sales efforts directed at airlines outside of North America.

He brings with him eight years of experience as an export manager for Patrick Clerget Wines, where he sold wines in the US and Asian airline markets.

SIA Crowdsources Anniversary Menu In July, Singapore Airlines (SIA) passengers across all classes were served a menu of local dishes selected by the carrier’s customers. Part of a collaboration between SIA and the Singapore Tourism Board, the menu marks the 24th edition of the Singapore Food Festival and is part of the airline’s 70th anniversary celebrations. The results of an online poll found Singapore chicken rice the most popular among 13 local dishes.

IN-FLIGHT TRENDS

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Passenger Wine Intake on United Exceeds Expectations

Demand for wine among passengers flying in United Airlines’ Polaris business-class cabin is four times higher than the carrier anticipated.

The Chicago-based airline purchases its wine for the year in large quantities, often buying the entire stock of a vintage. “This makes it difficult or even impossible to spotbuy more bottles when we encounter a shortage, as we’re in now,” the airline said in a leaked internal memo.

FROM

expert insight TO

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Managing transformation with strategy As trends come and go, they constantly shape our world and influence all industries.

At the LSG Group, we follow a 4-step development strategy to individually help our customers manage these transitions.

Look. Think. Connect. Create. Within the LTCC process, our interdisciplinary Customer Concepts team implements a structured approach based on facts and expertise to generate matching products and services for every task in travel business.

Explore more Watch our LTCC process video on our LSG Group YouTube channel: