Qantas teams up with academics to improve onboard wellbeing
June 27, 2017
Qantas is partnering with the University of Sydney’s Charles Perkins Centre to rethink its customers’ onboard experience.
The academic institution will work with Qantas to help develop the airline’s new approach to long haul travel ahead of its first Boeing 787 Dreamliner flights launching this year between Perth and London.
The centre brings together researchers from a variety of fields covering subjects ranging from nutrition to physical activity and sleep. Research projects include strategies to counteract jetlag as well as looking into onboard exercise and movement, menu design and service timing, pre and post-flight preparation, transit lounge wellness concepts and cabin environment including lighting and temperature.
Qantas Group ceo Alan a holistic view of our customers, our partnership will examine everything Joyce commented: “The Charles Perkins Centre researchers will allow Qantas to design and develop a range of new innovations and strategies to complement the Dreamliner experience. By taking from reducing the impact of jetlag through to health, nutrition and sleep through the entire journey experience.”
Joyce said that the centre’s research has already influenced what meals and beverages Qantas will be serving onboard and when, as well as cabin lighting and temperature. Neil Perry, Qantas’ creative director, food, beverage & service, is working with the centre on new menus for the 787 flights.
Qantas and the Charles Perkins Centre are looking at opportunities to involve some Qantas frequent flyers in trials that involve wearable technology in the measurement of existing biorhythms during travel, enabling future products to be developed and designed with the insight of robust data.
Delta triples meal options for domestic routes
June 27, 2017
Delta is tripling food choices for customers flying its 12 domestic coast-to-coast routes which offer free meals in the main cabin.
The move is part of the airline’s focus on offering continuous refreshments and
Delta has increased the variety of complimentary meal options by offering distinct breakfast, lunch and dinner menus that vary on eastbound and westbound flights, increasing the total number of meal options from six to 18.
Highlights from the menus include a Cheese Plate with items from the popular Murray’s Cheese store in New York City, a Luvo Harissa Roasted Veggie Wrap, a Greek Meze Plate, a Beef Pastrami Sandwich and a Sesame Noodle Salad.
Said Allison Ausband, Delta’s senior vice president in-flight service. “Our goal is to offer more choice to customers to satisfy different cravings and preferences, while continuing to offer fresh and healthful options.”
Delta introduced free meals in its main cabin on some of its longest domestic flights in March between JFK and LAX/SFO and in April expanded complimentary meals to 10 other domestic markets including Seattle, New York, Boston and Washington, D.C.
In addition to offering free meals, Delta has made other enhancements to its main cabin as part of a multi-billion dollar investment in the customer experience including the addition of sparkling wine, enhanced blankets, refreshed ‘Flight Fuel’ food-for-purchase options and free in-flight entertainment as well as rolling out the Delta One transcontinental experience on flights between DCA-LAX and BOS-SFO (customers on long-haul international flights are treated to complimentary beer, wine and spirits as well as sleep kits).
LSG acquires TGV Lyria as part of its expansion into rail
June 27, 2017
The LSG Group has acquired TGV Lyria, a train service that connects Paris with Switzerland’s major cities, including Geneva, Lausanne, Basel, Bern and Zurich.
The LSG Group will take over the services’ catering in two phases. The first one will take place by the end of the summer with the existing service concept. The second phase will take place by the end of this year and will entail the introduction of a new catering concept that will be characterised by the ‘Swissness’ and the ‘Frenchness’ of the products offered onboard.
“This customer win reconfirms our decision to make train services part of LSG’s core businesses and growth areas in Europe,” said Lars Redeligx, chief commercial officer Europe, LSG Group. “Our success is based on an in-depth understanding by our team of what the train operator and passengers expect and need. Our new concept itself is outstanding, innovative, customised and meets the targeted cost structure.”
LSG Group currently provides the train sector with services in the areas of procurement and supply chain, assembly and logistics, meal production, last-mile and onboard retail.
The company currently services iDTGV in France, Eurostar and Thalys in Belgium, Deutsche Bahn (Intercity 2) in Germany, Snälltaget in Sweden, Virgin in the United Kingdom and L-Exspresis in Latvia.
Etihad introduces new services to add value
June 27, 2017
Etihad Airways is introducing a series of changes to its onboard and on-ground service designed to offer increased value and flexibility based on customer feedback.
Inflight, Etihad has introduced a new ‘Neighbour-Free Seat’ option in Economy Class. The service provides guests with the option to enhance their flying experience by ‘bidding’ for up to three empty seats next to their original seat – subject to availability and cabin configuration.
The initiative gives guests the opportunity to enjoy increased space, comfort and privacy, for significantly less than Business Class ticket. Guests can bid at the time of booking online and successful bids will be confirmed 30 hours prior to departure.
On the ground, guests travelling Etihad’s Business can now also pay and upgrade to the airline’s luxurious flagship First Class Lounge & Spa when flying from, or transiting through Abu Dhabi.
Etihad Airways will also offer Economy Class guests paid access to its growing portfolio of dedicated lounges around the world, including its Premium Lounges in Abu Dhabi, London, Manchester, Dublin, Paris, Washington D.C., New York JFK, Sydney, Melbourne and Los Angeles.
Mohammad Al Bulooki, executive vice president commercial for Etihad Airways, said: “Etihad Airways is constantly looking at ways to improve its value proposition for guests, focusing on the service elements that are most important to them. This change is being put in place as the airline looks to evolve its product proposition while continuing to match individual customer requirements.”
Studio Culinaire expands its expert team
June 20, 2017
Gategroup has added two new prestigious chefs to its Studio Culinaire team, pioneered by Servair.
Michel Roth and Régis Marcon join a team headed by Chef Joël Robuchon, and will work on culinary innovation alongside chefs Guy Martin (Le Grand Véfour), Michel Quissac (Servair Corporate Chef) and Bruno Goussault (CREA).
The team aims to pool their complementary knowledge, reflect on the advancements in culinary technology, seek out new trends and respond to the specific needs of all gategroup customers.It acts as a creative think tank for the group and aims to continuously raise the quality of meals offered to airlines.
Michel Roth is a past winner of the Meilleur Ouvrier de France (MOF) competition and the Bocuse d’Or competition and his dishes reflect the grand tradition of French gastronomy blended with contemporary tastes. He was awarded two stars in the Michelin Guide for his work at the restaurant L’Espadon at the Ritz Hotel in Paris, where he was head chef until August 1 2012. In September 2012 he became head chef at the restaurant Bayview, located in Hotel President Wilson in Geneva, Switzerland. In November 2013 he received a Michelin star and then joined the team at the Lenôtre School as an expertise director. In 2016 he developed the menu for the legendary restaurant Lassere in Paris.
Régis Marcon is a Relais et Châteaux grand chef and past winner of Bocuse d’Or. He ran his family owned hotel-restaurant, Auberge des Cimes, at the start of his career, earning his first Michelin star in 1990 and then a second one in 1997. After the opening of the new restaurant Régis et Jacques Marcon in 2005, he received his third star. He is also the owner of bakery La Chanterelle, the hotel La Découverte, the restaurant La Coulemelle. He named Chef of the Year by the Gault & Millau guide in 2001 as well as a Relais et Châteaux Grand chef in 2008. He was awarded the French Legion of Honour in 2003.
Emirates tech deal
June 20, 2017
Emirates Flight Catering has forged a new partnership with Coupa Procure-to-Pay (P2P) to streamline procurement and spend processes across its organisation.
Coupa Software is a leader in cloud-based spend management and will provide a new tech solution to automate processes, from routine buying to e-invoicing, allowing employees to concentrate on the more strategic and mission critical aspects of its business.
“We spent a great deal of time evaluating solutions in depth as we were looking for the best solution in the market. We’re extremely confident that we have chosen the strongest possible solution,” said Kieran Dowd, vice president of procurement at Emirates Flight Catering. “Not only will Coupa provide us with greater visibility into our current spend, but it will completely transform our procurement practices, increase collaboration with our suppliers and is able to be deployed within a quick time frame which is vital to our business.”
KLM adds Business flexibility
June 20, 2017
KLM is turning its focus onto the freedom to choose with the introduction of “Anytime For You” options in Business.
Due to launch this summer on flights from Amsterdam and Johannesburg the service will include the choice of the regular three-course meal, plus an additional ‘anytime’ range.
The items available throughout the flight will include eight hot and cold dishes – both savoury and sweet – including healthy choices and indulgent treats.
This more flexible offer will be rolled out in coming months with the second route set to be announced in October.
Delta extends its restaurant collaborations
June 20, 2017
Delta has announced a new partnership with two Los Angeles-based chefs, Jon Shook and Vinny Dotolo, for flights departing Los Angeles International Airport.
Delta One customers on flights from LAX to JFK and DCA will enjoy culinary creations inspired by the duo’s local restaurants. The new menus will feature local, fresh and seasonal ingredients, and will be reflective of the fare served at several of Shook and Dotolo’s most popular establishments including Animal, Son of a Gun and Jon & Vinny’s.
“Jon Shook and Vinny Dotolo are known for delighting diners at their restaurants through diverse offerings and familiar flavours presented in bold, unexpected ways,” said Allison Ausband, Delta’s senior vice president – in-flight service. “We are thrilled to bring their fare to the skies and offer a taste of some of Los Angeles’ most popular restaurants to our Delta One customers — whether they’re locals who are craving a taste of home or visitors who want one last essential L.A. experience before heading home.”
Similar to the meals Union Square Hospitality Group creates daily for Delta One customers out of New York, Shook and Dotolo will prepare the new menu selections at a dedicated facility in Los Angeles. The freshly made meals will be transported to LAX each day from their catering company, Caramelized Productions, to ensure customers experience restaurant level service in the skies.
“Delta is really taking an innovative approach to onboard dining and we are proud to partner with them as they change the conversation around airplane food and elevate the customer experience inflight,” Ausband adds.
Mile One collaborates for Jetstar crew
June 13, 2017
Mile One Group has signed a contract with Qantas Group to supply 300k fresh daily meals each year to the crew of Jetstar Australia.
The team worked with nutritionists and the Australian superfood ready meal company, Super Nature, to create a crew offering that uses high energy and healthy ingredients across a full menu.
The crew meal boxes are packaged in specially-designed recyclable boxes designed by Star Packaging in Australia and include Chobani yoghurts, MOMA porridge pots, MyMix Muesli, Mini Bites and Chika Nuts in addition to the Super Nature offerings.
Mile One has also been working with FlyFit and placed its healthy snacks onboard Jetstar alongside Super Nature meals, supported by a product training roadshow introducing crew to the range throughout April.
June 13, 2017
APOT.Asia has rescheduled its annual conference and changed the planned venue following government advice warning against unnecessary travel to some regions of the Philippines.
The event was due to take place next month in the Province of Cebu, but will now be held at the end of October (22-24) in Bali, Indonesia.
Bambang Sujathmiko, chairman of APOT.Asia, says: “My team and I deeply regret having to make this difficult decision but felt it was in everyone’s best interest to not only be safe but to have the peace of mind to fully enjoy the event.”
The precise details of the new venue have not yet been confirmed but all delegates that have already registered for the forum and made payment, will have their payments reallocated to the Bali Forum.
Anyone with any concerns or queries can contact the team on: firstname.lastname@example.org
Eva adds Melvita
June 13, 2017
Taiwan-based EVA Air is the first airline in Asia to offer Melvita products in the RIMOWA amenity kit.
The products are now onboard in Royal Laurel thanks to a brand collaboration brokered by SPIRIANT which brings together the French organic beauty products range, Melvin, and the German luggage manufacturer.
After nearly three years in the EVA Air inflight duty-free catalogue, Melvita’s presence in the domestic Taiwanese market has increased to over 10 retailers.
“Melvita organic products have been very well received to date due to an increase in customers favouring gentle and natural properties on their skin, particularly after a long-haul flight,” says Anne Deligny Villet, brand development director at SPIRIANT.
The RIMOWA hard case has been used by EVA Air since 2013 and is offered in seal grey and pearl white. EVA Air will rotate the two colours so passengers can collect them both.
ANA’s duo of bespoke wines
June 13, 2017
ANA has collaborated with wine connoisseur, Ned Goodwin, to create two bespoke wines designed for optimum inflight enjoyment.
A smooth red wine and a crisp white will be available in Business and First from September. They were blended to complement the way taste and smell faculties differ when flying at altitude.
The white was crafted from grapes grown in an ecologically sustainable fashion in South Australia, and the red is smooth and full-bodied.
Goodwin, who was Japan’s first Master of Wine, has worked as a sommelier, educator, TV show host, critic, consultant and wine writer. He has also worked alongside chef and sommelier, Katsuhito Inoue, to determine ANA’s wider inflight wine list for 2017.
Akira Nakamura, ANA senior vice president EMEA comments: “ANA is dedicated to delivering a five-star service to its passengers, and for us that means a high-quality and personalised service that embodies Japanese culture. With our original blend of wines, we’re giving our Business and First passengers an opportunity to enjoy fine wines that have been uniquely crafted to suit heights of 30,000+ feet.”
Hawaiian Airlines adds FFG service
June 13, 2017
Hawaiian Airlines has chosen Flying Food Group (FFG) Kona to service seasonal flights between Kona and Los Angeles as of May 28. Hawaiian is now offering three flights weekly to the mainland from Kona.
Since 2014, FFG HNL has catered 24 Hawaiian flights daily. System-wide, FFG services Hawaiian at New York JFK, LAX, SEA and SFO: plus Sacramento, Oakland and San Jose via remote catering.
Nicolas Rondeau, FFG executive vp, airline sales, noted that the Flying Food Group-Hawaiian Airlines partnership continues to flourish. FFG HNL has twice been named Hawaiian’s Domestic Kitchen of the Year (2015 + 2016).
Rondeau added that FFG HNL also earned Hawaiian’s 2017 Valued Partner Award for providing a “high level of support” and “daily contributions.”
FFG services over 80 leading airlines – primarily international – from its strategic network of 22 facilities.
Whittard goes to sea
June 6, 2017
Cruise and Maritime Voyages is partnering with Whittard of Chelsea to put the specialist beverage brand onboard its ships.
Whittard offers more than 100 blends of tea and in an exclusive arrangement, will supply tea and chocolate drinks on board flagship Columbus, and Magellan and Marco Polo. Whittard gift products will also be featured in the onboard shop.
Mark Dunhill managing director at Whittard said “This is an exciting initiative to be working with CMV who offer a traditional British cruise experience. Our original and imaginative products are perfectly suited for further benefiting their passengers’ onboard experience.”
The CMV and Whittard partnership will start from June 8. Pictured is Justine Perrin (Whittard) & Alistair Sellers (CMV) onboard Magellan.
Emirates’ cabin revamp
June 6, 2017
Emirates will showcase a new First Class product at the Dubai Air Show in November.
Making its debut onboard a Boeing 777-300ER, the new First cabin will feature six private suites laid out in a 1-1-1 configuration, compared to the existing eight private suites in a 1-2-1 layout on its existing 777 fleet.
In addition to the redesigned First product, the new Boeing 777-300ER will include new features in Business and Economy.
Sir Tim Clark, president Emirates Airline says: “This bigger revamp takes our onboard experience to the next level. All cabins will sport a totally fresh new look. We are excited to showcase the results of years of planning and development invested into our new First Class offering, and our overall Emirates 777 experience. More details will follow, watch this space.”
Emirates is the world’s largest operator of the Boeing 777, flying 162 of these aircraft to six continents from its hub in Dubai.
LOT expands Flying Food Group service
June 6, 2017
Flying Food Group (FFG) has been chosen by LOT Polish Airlines to cater two new routes: Los Angeles-Warsaw (four times a week) and Newark-Warsaw (five times a week).
Services at both locations launched in April 2017. In July, FFG will start catering LOT’s new service between Chicago and Krakow. Since 1989, FFG has exclusively catered LOT flights between Chicago and Warsaw, and between New York JFK and Warsaw.
“It is affirming when an existing customer adds gates after having experienced our customer-focused service first-hand,” said FFG executive vp airline sales Nicolas Rondeau. Rondeau noted LOT has been a loyal FFG customer for almost three decades.
FFG services over 80 leading airlines – primarily international – from its unique US network of 22 facilities. The company has received numerous awards of excellence from satisfied customers.
Nordic takeaway concept for SAS
May 31, 2017
SAS this week launches a new food concept inspired by its passengers and the Nordic food philosophy which is focused on local, seasonal ingredients.
The “New Nordic by SAS” is focused on function, quality, taste and design, to create a selection of taste experiences based on fresh, local ingredients and pure flavours in new pared down packaging designed for life onboard.
The concept will appear on SAS domestic, Scandinavian and European flights and has been developed by SAS food and drinks managers in consultation with passengers and cabin crew.
The new design is inspired by the takeaway culture. Lunch and dinner come pre-packed in a cube that makes the contents very easy to eat while continuing to work, read or watch a movie.
The menu includes Norwegian fjord salmon, Swedish lamb and Danish veal plus locally grown vegetables from Skags Gård farm. Accompaniments such as filled muffins will also be served along with main meals. The food and drinks are now available onboard Scandinavian and European flights and are included in the ticket price.
“We are on the constant look out for local producers that we can build a close relationship with and develop our menus together to ensure we serve ingredients that are in season, whether this be stone-baked bread from II Fornaio, asparagus grown at Stenhuse Gård Farm, handmade chocolates from Hedh Escalante or potatoes from Tollby Gård Farm,” Peter Lawrance, head chef and menu planner, SAS, says.
The new food and drinks concept is part of the SAS New Experience where SAS is also upgrading all its short and medium haul flights with new cabins and high speed WiFi.
The previous snacks and drinks range consisted of premium products from local Scandinavian suppliers. Favourite products from major international brands will continue to feature in the range, but the majority of products are from some of the largest brands in Scandinavia.
Accolades for Addis
May 31, 2017
Qatar Airways has awarded Addis International Catering ‘Best Caterer – Africa 2016’ for the second time since it started operations to Addis Ababa.
Addis International Catering (AIC) was established in 2006 to provide world class catering services to airlines, international conferences and other large scale events around Addis Ababa and the award recognises the dedication the company demonstrates in pioneering and maintaining the highest standards of quality and safety in the culinary field in Ethiopia.
Qatar Airways flies to more than 150 destinations globally, has 105 caterers around its network and operates to 24 destinations in Africa. It monitors caterer performance against several parameters including crew comments, time performance, passenger feedback, and other various food and safety related audits. Caterers are also vetted with sample checks, equipment inventories, communications, chefs table reports and operational performance.
AIC also caters other airline customers operating from Addis Ababa Bole International Airport including Air Djibouti, Egypt Air, Emirates Airlines and Kenya Airways. It also handles a wide variety of VIP, charter and private operators as well as smaller regional operators like Abyssinia Flight Services and Trans Nation Airways. As well as inflight catering, AIC also additionally performs cabin cleaning services to a number of carriers including Fly Dubai and Saudi Arabian Airlines.
AIC’s ISO accredited Food Safety Laboratory Services caries out full laboratory & microbiological testing as well as hygiene and HACCP training.
AA ups its dine before you fly option
May 31, 2017
American Airlines has opened a newly-renovated Flagship Lounge and new Flagship First dining option at New York John F. Kennedy International Airport.
Part of a $200 million investment in the luxury travel experience,Flagship Lounges are now available to Business customers travelling on international and transcontinental flights, in addition to First customers.
Customers will enjoy a range of food options including a robust hot and cold food buffet, an a la carte dining menu and a chef’s table with a rotating menu of made-to-order entrees. They can pair their meals with premium wine and champagne or a drink from our “make your own cocktail” station.
Passengers travelling in First now also have exclusive access to Flagship First Dining, located within the lounge where a sit-down restaurant experience offers complimentary, full-service dining with locally-inspired menus.
The JFK menu will feature ingredients from local purveyors including cheese from Sprout Creek Farms and grass-fed beef from Joyce Farms that will be used in American’s signature Flagship Burger. Customers are also offered specialty cocktails designed by renowned New York mixologist Pamela Wiznitzer and hand-selected wines from master sommelier Desmond Echavarrie.
The new lounge style will also roll out in Miami and Los Angeles later this year with London Heathrow and Dallas Fort Worth next, and Chicago O’Hare and Philadelphia in coming years.
Middle East show tracks growth
May 31, 2017
The fourth World Travel Catering and Onboard Services Expo Middle East (WTCEME), concluded successfully with exhibitors exploring new opportunities generated by the region’s strong aviation growth.
The Middle East region commands a big chunk in the global travel catering market, estimated at $15 billion and expected to increase to $17.6 billion by 2020. The region’s share in the global travel catering market has been rising above the global average growth of five per cent due to significant expansion of airports and airline networks.
More than 70 exhibitors showcased a wide range of travel catering services and solutions, including food, snacks, beverages, food packaging, processing, preparation and preservation equipment, tableware and chinaware, accessories, toiletries and travel amenities at the WTCEME.
LSG deal with AAS catering
May 23, 2017
LSG Group has signed an agreement AAS Catering to provide technical services for their inflight catering business.
AAS Catering supplies up to 25,000 meals per day to customers including Lufthansa, Emirates, Korean Air, KLM, Air China and Hainan Group Airlines at Kansai Airport, Osaka. The airport is one of the country’s major international hubs with an annual passenger volume of 23 million.
The LSG Group has been present in Asia-Pacific for more than 25 years. Today, its network in the region encompasses 39 wholly-owned or partnership facilities in China, Japan, Micronesia, Myanmar, Nepal, New Zealand, South Korea and Thailand.
Brics get onboard Qatar
May 23, 2017
BRIC’S has signed an exclusive, three-year partnership with Qatar Airways, to provide new amenity kits to complement its First and Business experience.
Facilitated by Formia, the BRIC’S deal sees two bespoke premium amenity bags go onboard, inspired by the world-famous suitcase collection and the brand’s mission to create products that match fashion & function.
The First kit is a stylish reproduction of the Bellagio rigid suitcase collection featuring high-tech, lightweight, resistant shells accented with genuine tobacco-colored Tuscan leather trim and contrast stitching. The Business kit is a refined reproduction of the Sintesis Collection, distinguished by its asymmetrical and curved shape.
All amenity kits will come in four colours: black, grey, burgundy and cream, with full grain leather inserts paired with a high-tech shell designed with contrasting stitching accents, with tobacco color trim.
They will feature skincare products from Italy’s Castello Monte Vibiano Vecchio including lip balm, hydrating facial mist and City Cream anti-ageing moisturiser in Business, with the added Night Recovery Cream for First.
Alaska service ranks top
May 23, 2017
Alaska Airlines has been ranked highest in airline customer satisfaction among traditional carriers for the 10th consecutive year in the J.D. Power 2017 North America Airline Satisfaction Study.
The study, based on 11,015 responses, measured satisfaction of business and leisure travellers who flew a major North America carrier between April 2016 and March 2017. Alaska Airlines ranked highest of any traditional airline across five categories, including cost and fees; boarding/deplaning/baggage; flight crew; check-in; and reservations.
Alaska Airlines, together with Virgin America and its regional partners, flies 40 million customers a year to 118 destinations with an average of 1,200 daily flights across the United States and to Mexico, Canada, Costa Rica and Cuba
New WESSCO deal with Elyptol
May 16, 2017
WESSCO International has signed a partnership with Elyptol to feature its health and hygiene products as an onboard offer for airlines.
The products contain no toxic chemicals and carry the natural scent of eucalyptus oil, and are designed to help reduce infection and the spread of germs amongst passengers. They are natural, effective and have multiple uses suitable for both passengers and cleaning staff.
“This partnership represents a great opportunity for airlines to carry an award-winning, effective, FDA registered, hospital grade, natural family of sanitising products that will help reduce the spreading of germs in airline travel,” said Tim O’Connor, president & ceo of Elyptol. “We are very excited to partner with WESSCO International and be able to offer our products to all its global customers and try and make airline travel safer for passengers and crew”.
The products are packaged in specially sourced bio-degradable packaging and use a natural formulation base on the effective sanitising qualities of eucalyptus oil which is said to kill almost all bacteria, fungi and other common germs and cut the risks of allergic reactions or contact dermatitis. They also have moisturising properties. Elyptol is a member of the World Health Organizations (WHO) collaborative hand hygiene programme, Private Organizations for Patient Safety (POPS).
WESSCO is scheduled to include Elyptol anti-microbial skin care products in its amenity kits, which are also available in full-size bottle and floor dispenser for airport lounges.
Alpha LSG recognises top crew
May 16, 2017
Thomas Cook Airlines and and Alpha LSG have recognised top performing members of the airline’s cabin crew at their two-day OMG! Conference, Training and Awards event.
The event, focused on workshops and seminars, is designed to help cabin crew achieve better commercial results, and provides an opportunity to reward outstanding performance.
Awards were given out across nine categories including highest spend per head, incentive participation and positive approach to sales among others.
The overall winner of OMG! 2017 was Glasgow based Jennifer Bell, who excelled in all categories. She won two Thomas Cook Airlines flights to San Francisco plus £500 spending money.
Uwe Balser, Thomas Cook Group, director of cabin crew, said: “I am so proud to see our cabin crew from across our markets attend this event to learn the latest sales techniques, to learn more about our fabulous products and to have lots of fun in the process.”
Crews rate kids gifts onboard
May 16, 2017
Research on travelling with children suggests kids gifts and amenities significantly help optimise brand experience and at the same time create better job satisfaction for cabin crew.
As part of a new product development programme KIDZinflight had an independent research company survey 100 cabin crew from 21 airlines and their working conditions and attitudes to child passengers.
The research highlights the challenges kids onboard pose for crew with 69% of respondents saying their role had become more demanding in recent years, in part because of the increasing number of children onboard.
Some 97% of those surveyed said that distribution of activity toys during flights had a positive effect on the children and 86% said it benefitted other passengers.
While up to 30% of cabin crew do not currently give out activity toys, and a further 28% of the respondents have never distributed toys, the majority (89%) of cabin crew said they would welcome the opportunity to do so provided the gifts were easy to handle. Some 64% of the cabin crew said giving out a activity toy made their job easier.
Eurostar seeks sustainable talent
May 16, 2017
High speed passenger rail service, Eurostar, has joined forces with GoodPlanet Foundation (France), GoodPlanet Belgium and the Young People’s Trust for the Environment (YPTE), to launch a culinary challenge across the UK, France and Belgium.
Young people aged between 15 and 19 will be asked to create a sustainable Business Premier dish and the competition will be open for entries from now until June 30 2017. The winning dish will feature on the Eurostar Business Premier class menu for three months from November this year.
The challenge is a well-balanced, seasonal and nutritious Business class dish, which also reflects a strong understanding of the provenance of the ingredients and the sustainability of the dish.
Raymond Blanc, OBE, the renowned Michelin starred chef, Eurostar Business Premier Culinary Director and President of the Sustainable Restaurant Association (SRA), will be the lead judge of a panel of experts from the supporting organisations. He said: “Today, more than ever, we should all be thinking about the provenance and sustainability of our food, as well as the flavour and presentation. Whilst more consideration is now given to food miles, not everyone is aware of the negative consequences of food production. I am proud to be judging this competition and will enjoy working with the winner on the introduction of their dish to the Eurostar menu.”
New looks for Air Canada
April 26, 2017
Air Canada has unveiled a range of upgrades covering its livery, uniforms, cabin interiors and onboard menus.
The airline has worked with British Columbia-based chef, David Hawksworth, and Quebec-based sommelier, Véronique Rivest, to develop premium menu choices which showcase Canadian ingredients from across the country. New to the mix is Lavazza premium Italian coffee and Toronto-based Dufflet Pastries’ pumpkin spice loaf on flights to Europe.
Rivest has selected a Vineland Estates Winery white wine from Ontario’s Niagara region and Les Athlètes du Vin, a French Pinot, to debut in Air Canada’s Business from April.
The refresh is part of celebrations to mark Canada’s 150th birthday and Air Canada’s 80th year, and aims to ensure the airline better reflects the Canadian spirit. The new livery was created by Winkreative, a design firm headed up by Canadian entrepreneur Tyler Brûlé, and features a black and white colour scheme with the red maple leaf encircled ensign returned to the aircraft tail fins for the first time in 24 years.
Red accents continue through the airline’s new uniform which is black and charcoal with red accessories styled by Canadian fashion designer Christopher Bates. The uniforms reflect the greys, natural tones and reds featured in the new interior cabin design for Air Canada’s international fleet.
The new livery has been immediately applied to three new Boeing 787 Dreamliners with others in the fleet, and the new uniforms, being rolled out through the coming year.
Air Transat adds celebrity flavours
April 26, 2017
Air Transat has partnered with chef Daniel Vézina to offer a selection of gourmet signature dishes.
The Chef’s Menu by renowned Quebec chef Vézina will be offered to Club passengers as of May 1, and will also be available to Economy passengers, in limited quantity, on transatlantic flights for $25.
Jean-François Lemay, president-general manager of Air Transat says: “Daniel Vézina is known for his attention to quality and his desire to make haute cuisine accessible to all, which makes him the best chef to partner with for our brand.”
The menu will be served with a cheese plate, dessert and glass of wine and includes chicken ragout with lemon zest and seasonal vegetables; duck confit lasagna with spinach and a sherry and foie gras emulsion; braised leg of lamb with spices, maple syrup and Indian vegetable curry; sweet potato gnocchi with red wine bolognese; spinach pesto and Parmesan shavings; vegetarian moussaka with grilled vegetables, creamed goat cheese, tomato and red pepper coulis; and vegan risotto with rice cream, red pepper coulis and diced root vegetables with fennel.
The meals created by Daniel Vézina will change over the seasons and can be pre-ordered on Air Transat’s website.
American Airlines upgrades with linen
April 26, 2017
American Airlines has refreshed its amenity kit for Premium Economy in a collaboration with WESSCO.
Made from textured linen with printed geometric patterns, the bag features overlapping hexagon patterns designed to create the subtle illusion of a cube by connecting every other vertex to the centre. The effect is formed by using three diamonds shaded differently.
The bag’s zipper pull doubles as a quick release keychain with the American Airlines’ logo printed on it.
The contents include a pair of grey socks, an eyeshade, earplugs and dental kit.
Emanuel Ungaro gets onboard
April 26, 2017
AK-Service has forged a new collaboration for Aeroflot which brings the Emanuel Ungaro toiletries brand onboard for the first time.
The Parisian fashion house brand has been used for Aeroflot’s new Business amenity kits, each of which includes a moisturising face cream and moisturising lip balm.
Both items have the subtle perfume of l’Eau d’Ungaro, said to particularly suit the tastes of sophisticated passengers. The kits also include an eye mask, dental kit, shoe horn, comb and pen.
Following the ongoing success of exclusive pouches featuring ‘the best of’ Aeroflot’s stewardesses, a new range of bags has been introduced for Business passengers extending this collection. Blue pouches with a classic form are designed to suit both women and men and have post-flight functionality. The unique design on the bags encourages passengers to collect them and also try to get the autograph of a featured stewardess.
Green Gourmet gains Queen’s recognition
April 26, 2017
Green Gourmet has been awarded the Queen’s Award for Enterprise 2017 – the UK’s highest accolade for business success.
The Queen’s Awards for Enterprise are the UK’s most prestigious enterprise awards and aim to celebrate and encourage business excellence in the UK. Winners of the innovation award show outstanding results and/or sustained commercial success over a period of years. The winners are chosen by the Queen, on advice of the Prime Minister.
Green Gourmet’s recognition follows its development of a portion-controlled chicken breast fillet for school catering providing consistently-sized, ethically-sourced chicken portions, using the part of the chicken breast that provides the required protein.
The company worked with suppliers and producers to develop a 57 gram portion. By owning several steps of the process, Green Gourmet maintains quality control and by outsourcing manufacturing it reduces cost of production.
Julie Moore, managing director says: “Receiving the Queens Award is a great recognition for the hard work the whole team has put in over the last five years. Because Green Gourmet is an innovation company, we fully understand the benefits we bring to the market with our products, however, the Queens Award gives us a stamp of approval to give to customers. I think it will open up a wealth of new opportunities for us.”
Spiriant’s Audi hat-trick
April 19, 2017
SPIRIANT and the design studio of the Audi Group have developed three collections of onboard service products for premium passengers.
The three collections named Smart Comfort, Relax & Recharge and Dine & Delight reflect the team’s predictions for future wellbeing needs and focus on providing passengers comfort and good health while facilitating easy handling by crews.
Items in the collections include an innovative sleeping mask with slots for flat headphones (Smart Comfort), a thermal cape to prevent any neck or upper back pain (Relax & Recharge) and a modular tray system that can be configured in a variety of ways (Dine & Delight).
“Our airline customers are looking for innovative ways to differentiate themselves in order to attract premium passengers,“ said Daniel Knies, SPIRIANT’s director of design and products. “In addition to fulfilling comfort requirements, these new collections also respond to the increasing desire among consumers to take care of their health while travelling.“
The products could also be used in the future in self-driving cars. “The well-being of passengers is not only essential on flights. This new way of driving will also allow car passengers to use their time to relax or work. That means that long-term, many of the products we designed can also be used in AUDI-cars,” said André Georgi, Audi Industrial Design.
Alpha LSG extends with Jet2
April 19, 2017
Alpha LSG has been awarded a five year extension to its contract to provide catering and logistics services to Jet2.com’s entire UK network, including new routes out of Birmingham and London-Stansted that are being launched from the end of March.
The enhanced contract, which runs through to 2021, reflects the excellent long-standing relationship between Alpha LSG and Jet2.com since the award-winning airline commenced its UK operations back in 2003 from its main hub at Leeds-Bradford.
The UK’s fourth largest scheduled operator has extended its services at the regional airports of Belfast, Edinburgh, East Midlands, Glasgow, Manchester and Newcastle, most recently adding Birmingham and London-Stansted to its portfolio.
Alex Forbes, ceo of Alpha LSG, says: “We have been the caterer of choice for Jet2.com since the airline’s inception 14 years ago, working closely with their team to support the airline’s rapid growth through our renowned expertise and our ability to meet all of their requirements at all of their bases across the UK. In 2016 we achieved a remarkable on-time performance score of 99.83% across Jet2’s bases, underpinning our reputation for reliability and consistency.”
Skysupply adds colour
April 19, 2017
Skysupply and Thomas Cook Condor have joined forces to bring a splash of summer colour to its Business cabin.
New inbound and outbound amenity kits which skysupply developed, created and produced embed the Thomas Cook corporate identity in kits designed for use beyond the flight.
“As we developed the new kits we deliberately refrained from creating a classic cosmetic pouch. All products were designed in a way that allows both usage while being in the vacation destination and after usage at home,” says Wolfgang Bücherl, Managing Director at skysupply.
The inbound kit features a pouch made of neoprene containing a dental set, earplugs, grey socks with a yellow toe tip and an eye mask. The mask has a yellow coloured “wake up” side with an alarm clock symbol relating to the sunrise, and a “good night” side coloured in grey with a moon and star print symbolising the sleeping mode.
Outbound passengers will be handed a yellow hard shell sunglasses case – with grey and white details – which can easily be unzipped and securely closed again. In addition to the box, passengers receive a dental set, earplugs, grey socks with yellow toe tip as well as the double-sided eye mask, as in the inbound kit. All items are stored in the sunglasses case.
Buzz gets arty for Qantas
April 19, 2017
Buzz has work with some of Australia’s leading artists, photographers and digital influencers to feature their work on the international Business class amenity kits for Qantas.
The ‘Qantas Curates’ programme has seen the airline work with professional Australian contemporary art curators to select artworks from 16 Australians specialising in a variety of different styles including pop culture, photography, fine art, abstract landscape, Indigenous art and textile design.
The new range of amenity kits (eight types for men and eight for women) will be onboard from May 1 with two designs launching every few months.
The bags are positioned as collectible pieces to take away post-flight and use as make-up bags, an evening clutch or for mobile phone storage.
Billie Justice Thomson, whose artwork ‘Fairy Bread’ will feature on an amenity kit for women said: “It’s really exciting to be part of an art exhibition at 38,000 feet. This is a powerful way to share contemporary art, particularly alongside some of Australia’s most talented artists.”
The amenity kits include ASPAR products by Aurora Spa (hand cream, lip balm and face moisturiser), a wrap-around eye mask in the same artwork as the kit, Colgate toothpaste, toothbrush, earplugs and travel socks.
Every one’s a winner
April 10, 2017
Just three years since we launched the Onboard Hospitality Awards, these are now THE awards for the onboard hospitality industry. Check out our photo gallery of the 2017 awards presentation evening here.
This year almost 200 products and services were put forward in 11 categories and the winners were announced to an invited audience of buyers and suppliers at the Radisson Blu in Hamburg just prior to the World Travel Catering and Onboard Services Expo.
Onboard Hospitality’s editor, Julie Baxter, said: “If it was up to us, they’d all be winners because we see on a daily basis just how passionate businesses in this sector are about their products and services, just how genuinely they believe in what they bring to market.
“In fact it is our entirely independent judging process which sets these awards apart, giving our readers – this industry’s buyers and suppliers – a key role in the judging process. This ensures the Awards represent peer to peer recognition of the most valuable kind, they have been judged by their industry colleagues – all with expert knowledge and experience in the onboard hospitality field.
“The awards have been driven by the industry – they are YOUR awards and we are proud to make them happen for you.”
Be apart of them for 2018 – entries open September 1 2017.
Taste of Travel
April 4, 2017
Don’t miss the fun and inspiring sessions at the Taste of Travel Theatre today and tomorrow, if you are attending WTCE Hamburg.
Onboard Hospitality is delighted to be working with the World Travel Catering & Onboard Services Expo (WTCE) team again this year to pull together an exciting programme of lively and inspiring sessions at the Taste of Travel Theatre.
Today (Wednesday) sees Finnish Chef of the Year and Bocuse d’Or finalist, Eero Vottonen present a range of signature breakfast dishes he created for Finnair; and high-profile Asian chefs, Chef Ms Trinh Diem Vy and Chef Happy demonstrating how teaming up with restaurants can improve airline and rail customer satisfaction.
Tomorrow (Thursday) Alan Hayes, inflight retail and managed services director for Alpha LSG, discusses an alternative view of the buyer/supplier relationship and key considerations you should follow in really making your product’s sales soar. And there is a chance to meet new products targeting the onboard market and get the lowdown on everyone’s favourite cuppa – tea.
All sessions are free to attend with fantastic food samples available as well as plenty of interactive discussion and inspirational ideas. The Onboard Hospitality team is based beside the Theatre on Stand 1G99.
AIX in action
April 4, 2017
Onboard Hospitality is pleased to be attending the Aircraft Interiors Expo (AIX), in Hamburg, this week. Richard Williams, Julie Baxter and Sue Williams are touring the stands looking for the latest innovations, technologies and inflight entertainment.
Polly Magraw, Event Director, comments: “There has been major growth in the number of exhibitors this year and in particular in the expanding IFEC zone, which is reflective of another successful year for the industry.”
Among those companies making their mark at the show are:
FliteTrak: Unveiling next generation intelligent airline seating technology that will transform passenger comfort with seating that can measure individual seats for temperature, movement and seatbelt closure.
Dimer LLC: Showcasing its mobile sanitising robot for airplane interiors, “GermFalcon”. The highly effective germ-killing device is mobile and compact — no larger than a flight attendant’s food and beverage cart
GENTEX: Showcasing the latest in electronically dimmable windows to enhance the flight experience. The dimmable windows feature high‐speed transition between clear and dark, a new ultra‐dark low‐end transmission, an innovative thin‐film coating for elimination of harmful IR and UV light, and reduced maintenance and operation costs
AeroFoam Industries: Debuting their comfort configuration tool. Using a seat configuration platform, people will be able to sit with AeroFoam experts as they adjust the comfort.
Zyenalabs: Showcasing its technology that provides for cabin exploration and feasibility studies through visualisation technology.
Starling Aerospace: launching their new track and swivel seat to optimise passenger space for recline and relaxation.
Skysupply prepares for the sun
April 4, 2017
Skysupply has launched a new summer sun focused amenity kit offer for the airlines of the Thomas Cook Group Airlines.
The Premium Economy Class inbound kit comprises a handy, foldable shopper bag in a discreet gray and white pattern. Its cover has a hook to be attached to the inside of a purse, for example.
In addition, passengers receive a liquid hand sanitizer, in-ear headphones, a dental set, earplugs, gray socks with a yellow tip and an eye mask.
The mask has a yellow coloured “wake up” side with an alarm clock symbol relating to the sunrise, and a “good night” side colored in gray with a moon and star print symbolizing the sleeping mode.
The whole content is presented as a gift held together in place by a neat banderole.
Wolfgang Bücherl, md at skysupply says: “As we developed the new amenity kits for the Thomas Cook Group, we deliberately refrained from creating a classic cosmetic pouch. All products were designed in a way that allows both a usage while being in the vacation destination and an after usage at home.”
When flying outbound, Premium Economy Class passengers receive a water bottle showing a friendly yellow and white colour concept. All amenities are stored in the bottle, once again held together in place by a neat banderole for an easy and organised transportation.
The airline group includes Thomas Cook Airlines UK, Thomas Cook Airlines Scandinavia, Thomas Cook Airlines Belgium and Condor Flugdienst.
Japan Airlines introduces new First amenity kits
March 28, 2017
Japan Airlines (JAL) will introduce new amenity kits for its international First passengers this week supplied by Formia.
The new kits, developed in collaboration with Porsche Design, will be available on routes to Tokyo Haneda and Narita from London Heathrow, New York JFK, San Francisco and Los Angeles.
Two different colours of amenity kit cases will be available separately on inbound and outbound flights.
The kits will include a toothbrush set, mouthwash, ear plugs, eye mask, brush, moisture mask and tissues as well as Porsche-designed hand and body cream, facial spray and lip balm.
Additionally, JAL will introduce new Porsche-designed inflight relax wear, also supplied by Formia, for a three-month period.
MSC Cruises reveals new dining offerings
March 28, 2017
MSC Cruises is to launch an enhanced onboard dining experience which will include flexible dining, new specialty restaurants, chefs tables and open kitchens.
The new experiences will first be available on MSC Meraviglia in June and MSC Seaside in December and will also include collaborations with chef Roy Yamaguchi and award-winning French chocolatier and pastry chef Jean-Philippe Maury.
MSC Cruises’ head of product development and guest experience, Andrea Gangale, says: “The new dining concepts are being introduced to cater to the needs of today’s cruise guests, who are looking for flexibility and choices. We are also introducing new ways for guests to manage their choices – through cutting-edge onboard technology – and offering an even greater selection of international restaurants to deliver culinary experiences from around the world.”
Onboard ‘Flexi Dining’ allows a guest to pre-select a time slot for their evening meal, with the ability to change it at any time during their cruise.
Both ships will feature restaurants with ‘open kitchens’, following the trend in land-based restaurant design, allowing guests to see the chefs at work.
Kaito Teppanyaki will open on MSC Meraviglia offering a modern twist on Asian cuisine; additionally the Butcher’s Cut American Steakhouse will open onboard. MSC Seaside will feature Asian Market Kitchen by Roy Yamaguchi and seafood restaurant, Ocean Cay.
Etihad celebrates its 2000th flying nanny
March 28, 2017
Etihad Airways celebrated the graduation of its 2000th Flying Nanny from its bespoke training programme devised in partnership with UK-based higher education college Norland.
The college specialises in early years education and ensures Etihad’s onboard Flying Nannies can combine service and hospitality expertise with childcare skills.
Linda Celestino, Etihad Airways’ vice president guest experience, says: “Flying with a young family can be daunting, even for our most experienced guests, and the Flying Nanny role demonstrates our understanding of their needs and our unwavering commitment to making the journey as relaxing, entertaining and comfortable as possible.”
Etihad also now features a Flying Nanny Kit as part of the ‘Etihad Explorers’ programme, with children’s activities including origami, games, pom-poms, flight certificates, magic tricks and face painting.
Pictured is Linda Celestino, (right), Etihad Airways’ 2000th Flying Nanny, Isabel Moya Guzman (centre), and Claire Burgess, head of research, consultancy and training at Norland (left)
Foodie focus at WTCE
March 20, 2017
Development chefs, Michelin-star chefs, TV and celebrity chefs will all be among the lineup at this year’s Taste of Travel Theatre, during WTCE.
Moderated by Onboard Hospitality’s former editor Jo Austin, the lively foodie sessions will include a star-studded collection of innovative chefs sure to provide culinary inspiration for onboard application and some great tasting samples every day of the show (April 4-6).
First up will be development chef consultant, TV presenter and founder of Posh Pasty, James Strawbridge focus on foodie products which work best for the buy-on-board market.
Followed by Michelin-starred celebrity chef Mark Sargeant who demonstrated dishes he created for onboard American Airlines while treating his audience to highlights from his career – including his time working under Gordon Ramsay.
Later in the day, TV personality and celebrity chef Levi Roots will talk about the journey behind his successful Reggae Reggae range of Caribbean-inspired cooking sauces, ready meals, soft drinks and desserts.
On the second day, Eero Vottonen, winner of the Worldchefs Global Chef Challenge 2016, will present his range of signature dishes – created to celebrate Finnair’s centennial anniversary. He will be joined by Maarit Keränen, Head of In-Flight Service at Finnair, who will explain the value of working with a celebrity chef like Vottonen.
From Vietnam, Chef Ms Trinh Diem Vy – one of Vietnam’s most recognised restauranteurs and chefs – will also speak on the second day is a session with Chef Keerthi Hapugasdeniya (Happy) to explain how partnering with restaurants can improve airline and rail customer satisfaction.
Alessi for Delta
March 20, 2017
After three years of research and product development, Buzz has introduced Alessi for Delta, a modern, bespoke serviceware range created exclusively for Delta Air Lines.
Buzz facilitated this partnership with globally renowned design house, Alessi to curate a modern, stylish and functional line of service products and tableware for Delta. This will be the first time Alessi has appeared inflight with a major airline with such a comprehensive program.
The Alessi for Delta range includes flatware, cutlery, glassware, ceramics, tabletop accessories such as napkin rings and cruet, servingware and trays.
The Buzz team designed, produced, tested, coordinated and delivered all the products for the Alessi for Delta range, working alongside Alessi to ensure their design visions remained true whilst translating their product for onboard use taking into account the weight, size, material and logistical considerations.
March 20, 2017
The UK’s biggest trade event for natural and organic food and drink opens in London on 2-3 April
Purple tea, cashew milk yoghurt, pure grain bread, turmeric lattes, goat’s kefir, high-protein noodles, sunshine soup, and matcha tea butter – will be among the new product launches taking place at the Natural Food Show, held at London ExCeL.
Part of Natural & Organic Products Europe trade show, which attracts over 10,000 attendees annually, the Natural Food Show is a vibrant showcase of the best (and biggest) choice of natural and certified organic food and drink from around the world.
Many of the 400+ companies confirmed for 2017 won’t be exhibiting at any other event in the UK this year – making it a useful event for buyers looking to discover innovative new ideas and emerging trends that they won’t see elsewhere.
Boris drops in on Ethiopian
March 20, 2017
The Hon. Boris Johnson MP, Secretary of State for Foreign and Commonwealth Affairs, has toured Ethiopian Airline’s Headquarters in Addis Ababa, praising its commitment to fast growth in the region.
During his visit to the airline’s Aviation Academy and flight simulators the Foreign Secretary said: “Ethiopian Airlines is one of the fastest growing airlines in the world and my visit to Ethiopia is quite instrumental in boosting the existing partnership between the UK and Ethiopia.”
Ethiopian currently flies to London, Brussels, Dublin, Frankfurt, Madrid, Milan, Paris, Rome, Stockholm and Vienna in Europe and will add Oslo as of March 26, 2017. It is the fastest growing airline in Africa and one of the continent’s leading carriers.
Qatar sets new standards
March 14, 2017
QATAR Airways claims to be setting new standards in the Business cabin with the launch of QSuite seating.
Two years in the making, the flexible private suites can be opened up into a double bed while adjustable panels and movable TV monitors on the centre four seats can be stowed to create an even larger suite for four passengers to work and dine together.
The new product will be retrofitted on the existing Qatar Airways fleet from June.
The new Business experience will also include an enhanced food and beverage concept, including sharing options, new chinaware and cutlery, ‘sumptuous’ soft furnishings, luxury bedding, sleep suits from The White Company and amenity kits featuring Castello Monte Vibiano Vecchio olive oil-based toiletries.
Virgin renewal for Gategroup
March 14, 2017
Gategroup reports the renewal of its Virgin Atlantic contract in the UK, the US and Shanghai for up to five more years. Virgin Atlantic is one of gategroup’s top 10 customers globally and sees it managing onboard provisioning services, menu and service design concepts and total food sourcing and distribution for the airline.
Mark Anderson, evp customer, Virgin Atlantic comments: “The food we serve onboard plays an important part in our customer’s journey. From our locally-sourced dishes, to the ice-cream handed out during the movies, we believe in providing the best inflight experience for our customers. We are excited to extend our partnership with gategroup to continue delivering the innovative experience our customers love.”
“We are delighted to continue partnering with Virgin Atlantic, a leading international airline known for its trend-setting originality,” said Xavier Rossinyol, gategroup chief executive officer. “I am proud of all the gategroup team members involved, especially in the UK, and our Culinary Centre of Excellence. Their work demonstrates our dedicated focus on airline customers and delivering the very best for passengers.”
Formia to open in the US
March 14, 2017
FORMIA is to establish a brand, marketing and sales operation in the United States. Led by Niklas Sandor, newly-appointed regional director, this local presence will improve support to the local client base while boosting the growth opportunities for the company in both North and South America.
Gin’s the thing for Newrest
March 14, 2017
NEWREST has launched an innovative Gin Bar for service onboard Flybe.
Said to be a first to market, the Gin Bar features six different types of gin miniatures including Tanqueray, Whitley Neill, Caorunn and Opihr alongside Gordons and Bombay offered with Fevertree tonic.
Building on its Krispy Kremes onboard innovation, Newrest has also now added four ITSU products to its mix.
Select gets the Art of Shaving
March 14, 2017
Select Amenities has expanded its offering to include products created by The Art of Shaving brand.
Founded in 1996, The Art of Shaving has grown from one store on Lexington Avenue, New York, to a global brand with more than 150 retail locations.
Its concept is devoted to being the best in men’s skin care and grooming and focuses on a path to optimal shaving performance which it calls ‘The Four Elements of The Perfect Shave’. The message is backed by products which help shavers prepare, lather up, shave and moisturise.
The grooming products use 100% pure essential oils and are now offered as a travel range suitable for inflight.
Trolley distribution deal for RMT Global Partners
March 14, 2017
Trollley specialist Norduyn has forged a new partnership with RMT Global Partners to promote and sell its airline catering products.
The partnership will see RMT Global Partners promote and sell Norduyn’s Quantum Flex trolleys, oven inserts, trays, waste bins, Atlas-standard drawers and carriers to USA-based airlines.
Mathieu Boivin, president & ceo of Norduyn, says: “We are delighted about the new partnership with RMT Global Partners, a well-established inflight service equipment provider with expertise in the aviation market. The now enhanced product portfolio will bring added value to airlines, enabling them to purchase a full range of mobile service equipment from a single source.”
The Quantum Flex range is positioned as innovative and industry leading as it is made from mostly composite materials. It is easier to maintain than traditional all-aluminum trolleys, lowering overall maintenance costs and is available in standard and half sizes with multiple configurations. Combined with Norduyn’s lighter Atlas-standard drawers it can help lower fuel costs and maintenance down time, and make service easier for crew.
Richard Tuttle, ceo and md for RMT Global Partners, says: “This exciting partnership enables us to offer an entirely new line of quality products. We look forward to working with Norduyn as we both grow into the future.”
Eurowings renewal for Retail inMotion
March 14, 2017
Retail inMotion and Eurowings have extended their longstanding partnership through LSG Sky Chefs Retail for another three years. The scope of the contract will include fully outsourced retail management for the airline for all Eurowings stations across Europe.
As part of the new contract agreement, LSG Retail will implement a totally new loading concept that increases efficiencies for the airline and their passengers.
“We have developed a productive, edifying and long-lasting business relationship with the LSG Retail team in Cologne,” said Katrin Flöther, vice president customer experience & product at Eurowings. “The past successes we have implemented together clearly indicate that our collaboration will benefit the overall customer satisfaction on board the Eurowings fleet and will be lucrative for both of our companies moving forward.”
The relationship between Eurowings and LSG Group originally began in 2002 under the Germanwings brand. The partnership continues at present between LSG Retail, which operates under the brand umbrella of Retail inMotion, and Eurowings. LSG Retail caters for more than 175,000 flights for Eurowings each year.
COPA Airlines Business Class Amenity Kit
March 14, 2017
COPA Airlines, Panamá’s flag carrier, has launched a new Business Class Amenity Kit featuring patterns inspired by the handicraft traditions of Panamá’s indigenous people. The abstract geometric figures depicted on the bag’s natural exterior material and on the eyeshade are evocative of Panamá’s distinctive landscape and wildlife. The kit includes a comfort pack with socks, eyeshade and a signature skincare line-up with almond-scented hand lotion and an almond lip balm stick inspired by the beach almond tree of Panamá
Flying Food Group chalks up a range of successes
March 7, 2017
Xiamen Airlines has chosen Flying Food Group JFK to cater its new, three-times weekly route between New York JFK and Fuzhou, China. JFK is Xiamen’s second US gateway.
Emirates Airline has chosen Flying Food Group IAD to cater its daily flights between Washington Dulles and Dubai. Emirates switched to FFG at IAD as of March 1, 2017. FFG IAD is a 48,000-square-foot, state-of-the-art kitchen sited less than five miles from Dulles International Airport. The facility debuted in December 2015 servicing launch customer Virgin Atlantic.
FFG IAD customers now include Emirates, Royal Air Maroc (RAM) three times weekly to Casablanca; Ethiopian Airlines, seven times weekly flights Addis Ababa, Lufthansa, twice daily flights to Frankfurt/Munich and Virgin Atlantic—daily to London.
Birthday amenity kits with Icelandair
March 7, 2017
ICELANDAIR is celebrating its 80th anniversary with the launch of new amenity kits from spring 2017.
Created in a collaboration with inflight specialists, skysupply, the special edition kits come in branded, anniversary tins featuring distinctive imagery of Iceland.
The kits will be distributed in the airline’s new Saga Class and contain a dental set, earplugs, socks, an extra large eye mask and a collection of Blue Lagoon toiletries, linking the onboard gift to one of Iceland’s most popular stand-out visitor attractions.
There are four signature motifs representing the destination on the tins and passengers will be encouraged to collector the full set and reuse them post flight.
Wolfgang Bücherl, managing director of skysupply said: “We are very delighted to be part of Icelandair’s jubilee celebrations and compliment the national carrier on its long-term success.”
Keeping it tidy onboard
March 7, 2017
KAELIS Onboard Services has signed a new deal with UK carrier easyJet to provide an innovative rack dispenser onboard.
The dispenser, designed specifically to improve efficiency and tidiness onboard features multiple compartments for cups, stirrers, sugar sachets and napkins amongst other.
The detachable accessory hangs on the side of the drawer on top of the trolley to give additional storage, opportunities and can be used not only for dining and catering products but also to provide additional space for buy-on-board product displays. The product is transparent and located on top of the trolley at customer eye-level.
Michelin-star dishes with Air France
March 7, 2017
AIR France Business passengers departing from Canada are now being served dishes created by Michelin-starred chef, Danieal Boulud.
Flights departing Montreal, Toronto and Vancouver, until the end of February 2018, will offer a new dish each month as part of an Air France programme positioning it as ambassador fine French dining in the sky.
Daniel Boulud, creator of Café Boulud at the Four Seasons Hotel in Toronto and Maison Boulud at the Ritz-Carlton Montreal, is inspired by French culinary traditions enhanced with international spices. Among the dishes he has created are salmon with fennel, chickpea and sumac, braised lamb with spring root vegetables and braised chicken basquaise with chorizo, peppers and saffron rice.
Air France has worked with renowned French chefs since 2008 for its menus.
New regional food offerings from ANA
March 7, 2017
ALL Nippon Airways (ANA) has launch the latest phase of its Taste of Japan campaign focused on regional F&B.
Launched in 2013, the campaign aims to raise the profile of Japan’s lesser-known regions by featuring their food and drink on ANA flights and in airport lounges.
This phase features produce from Nagano, Ibraki and Kochi prefectures.Dishes include Shinshu salmon from and Shinshu beef round steak from Nagano and clams and cherry bass steamed in white wine from Ibraki.
Kochi grown tomatoes stuffed with red paprika mousse and white asparagus wrapped in Parma ham will also be served, as well as Hinohikari, a nationally celebrated brand of rice from Kochi.
Sake and shochu, the national spirits of Japan, are on offer in ANA’s Haneda, Narita and Kansai lounges.
Delta’s premium wine menu now boarding
March 7, 2017
An exclusive selection of premium wines is now available to Delta One customers flying between London Heathrow and the United States.
Delta’s Master Sommelier, Andrea Robinson said: “Delta’s unique wine programme provides an opportunity to offer a variety of regionally-sourced wines, including small, emerging and family-owned wineries, onboard to its customers. Each menu includes a rich diversity of regional origin, with wines that pair well with the flavours and cooking styles of the season.”
The vintages will appear on a rotating seasonal basis, with two different reds and whites available every three months. From June to August, one white will be substituted for a French rosé on flights to Delta’s eight US destinations from Heathrow.
Throughout the year, Business customers will also be offered Charles Heidsieck Brut champagne as well as dessert wine or port following the main meal service.
Robinson samples 1,600 different wines from around the world to curate her Delta selections. In addition to the Premium Programme, she also curates an Essential Delta One menu, one for South America and a fourth for US transcontinental routes.
Wessco gets onboard with Hawaiian
February 28, 2017
WESSCO has collaborated with Hawaiian Airlines on a range of new soft goods plus upgraded amenity kits for Business, Extra Comfort and Economy.
WESSCO manufactured premium bedding items including a quilt and lounging pillow adorned with a contemporary “‘Auli‘ilani lehua” floral pattern by local Hawaiian designer- Sig Zane Designs.
The lehua blossom is a native of the Hawaiian forests and inspired the patterns on the bedding items. The lounging pillow comes with an elastic band to keep it in place on the seat’s headrest or provides added comfort for lumbar support.
The new amenity kits also include the same floral motif and include Loli’i skincare items, created exclusively for Hawaiian Airlines, featuring their signature scent “Makiki Valley.”
Flying Food scores a double
February 28, 2017
For the second consecutive year, Flying Food Group’s Honolulu kitchen (HAL) has been named Hawaiian Airlines’ Domestic Kitchen of the Year (2016). The kitchen earned the same award for 2015.
This award for excellence in overall performance was announced by Paula Jansen, Hawaiian Airlines catering manager. The airline also awarded FFG HAL a Certificate of Excellence for meeting every monthly goal in 2016.
Hawaiian has been an FFG customer at HAL since 2013: the kitchen services 24 HA flights daily. Flying Food Group also services HA at New York JFK, Phoenix and San Francisco.
Hong Kong refreshes its amenities
February 21, 2017
Hong Kong Airlines has rolled out new amenity kits for all long haul flights in both Business and Economy.
The airline partnered with inflight experience specialists Clip and local design house Ricebowl Republic to create the new kits.
The refresh features a set of four individual amenity bags with iconic symbols of Hong Kong: the Star Ferry, the historic rickshaw, the tram and Hong Kong’s city skyline, representing different facets of Hong Kong heritage and culture. The interiors feature an eye-catching patterned lining.
The Business kit includes specially-designed eye masks and socks together with ear plugs, a dental set and a shea butter ultra-rich lip balm and hand cream from French skincare brand L’Occitane.
Economy customers receive an amenity pack with eye mask, socks, ear plugs and a dental set, neatly wrapped in a branded drawstring bag.
LSG bring retail to LATAM
February 21, 2017
LSG Group’s Retail inMotion division has introduced a new service model on LATAM Airlines’ domestic flights in Colombia.
The implementation of the new onboard retail concept is part of a larger agreement between LATAM Airlines Group and Retail inMotion Latin America that will cover domestic flights in Argentina, Chile, Colombia, Ecuador and Peru.
The new concept will roll out in the next six months, with Retail inMotion providing the airline with software for a full, end-to-end inflight retail technology platform.
In addition, the company will administer food and beverage services for LATAM Airlines Group in these markets.
LATAM Airlines is the leading airline in Latin America with one of the largest route networks in the world, offering flights to around 140 destinations in 25 countries.
LSG Sky Chefs is the current provider of traditional catering services for LATAM in various locations, including domestic flights in Chile.
Garuda upgrades its amenity kits
February 21, 2017
Garuda has upgraded its amenity kits for First passengers in a collaboration with luxury brands Hermes and Clarins, facilitated by Wessco.
The new kit includes Hermès Eau d’Orange Verte perfumed body lotion and soothing face balm in an ultralight cloud-white pouch with flat drawstrings.
The bag is made of textured linen with a sleek microfibre upper section and strap. It is available in both light brown and blue and the reverse colourway. The inner lining features a re-interpretation of traditional Indonesian tenun. Tenun, or woven cloth, is part of Indonesia’s proud cultural heritage and a cultural art of the region.
The bag also includes a range of Clarins cosmetics consisting of moisture rich body lotion, moisture replenishing lip balm and HydraQuench cream. Comfort items include a hair brush, earplugs, eyeshades, slippers, a toothbrush and Colgate toothpaste.
The Economy kit has also been refreshed. Inspired by traditional Indonesian wax-resist cloth dyeing patterns, WESSCO collaborated with Garuda Indonesia to create its Batik motif-themed Economy kit series. This consists of three ultra-light amenity bags displaying modern re-interpretations of classic Indonesian designs. These are the Batik Kawung, representing the palm fruit; Batik Tirta Teja, which depicts a vivid interplay of water and light; and the Batik Tumpal, which is associated with magical attributes and symbolic meanings relating to the unity between humans and the universe. The bag contains eyeshades, socks and earplugs.
Delta adds free meals in the US
February 21, 2017
Delta is introducing complimentary meals on some of its longest domestic flights, including transcontinental routes between New York’s JFK and Los Angeles/San Francisco.
The airline will be the only U.S. carrier to offer complimentary fresh meals from nose to tail on selected coast-to-coast routes.
Beginning March 1, Delta will offer complimentary meals in the main cabin on flights between JFK and LAX/SFO. On April 24, the airline will expand complimentary meals to 10 other major domestic markets from Seattle, New York, Boston and Washington, D.C. including BOS-SFO, BOS-LAX, BOS-SEA, DCA-LAX, JFK-PDX, JFK-SAN, JFK-SEA, SEA-FLL, SEA-MCO and SEA-RDU.
The enhancement is part of Delta’s ongoing multi-million dollar investment in the onboard customer experience which includes upgraded main cabin snacks, enhanced blankets, refreshed Flight Fuel food-for-purchase options and free in-flight entertainment. Main cabin customers on long-haul international flights are also treated to complimentary beer, wine and spirits, plus sleep kits.
Delta’s new meal programme will feature a variety of options including a honey maple breakfast sandwich, Luvo breakfast medley or fruit and cheese plate on morning flights; mesquite-smoked turkey combo, Luvo Mediterranean whole grain veggie wrap, or fruit and cheese plate on afternoon flights and a breakfast bar during the pre-arrival beverage service on overnight flights.
Oman Air reports positive results
February 21, 2017
Oman Air Catering Services has posted positive results for 2016 despite volatile market conditions. Being awarded a new contract to supply inflight catering on British Airway’s London flights at the end of last year, for an initial period of three and a half years, is among highlights of the period.
In addition, Oman Air Catering Services recently won the contract with Royal Flight, a Russian-based charter airline, for three years. With a focus on quality and increased efficiency, Oman Air Catering Services division now offers services to 12 airlines worldwide (including its two newest contracts).
The Catering Services division has grown to have the capability to produce in excess of 18,000 meals a day. In the past year it has produced an extra one million meals. Oman Air Catering Services operates adjacent to Muscat Airport in a 10,000 square-metre halal-certified facility. The division employs around 650 staff with 74% of the work force being Omani.
Abdulaziz Alraisi, executive vp, products and brand development said: “Despite difficult trading conditions, we are delighted to announce these new contracts. Oman Air’s Catering Services division aims to replicate the vision of Oman Air as a whole, focusing on being the best, increasing efficiency and differentiating products and services through enhanced quality. Our talented team is derived from a multicultural array of nationalities which gives us an edge when developing and producing menus for our many international clients.”
The division currently holds the following certificates: ISO Certificate 22000:2005; ISO Certificate 9001:2008 and the Chartered Institute of Environmental Health from UK.
Get a taste for WTCE
February 14, 2017
The countdown to this year’s World Travel Catering Expo in Hamburg has begun and Onboard Hospitality is once again helping to pull together the Taste of Travel Theatre programme in association with the WTCE team.
At the heart of the action will be Onboard Hospitality’s Jo Austin who is pulling together a theatre programme set to be bigger and better than ever. Featuring 12 lively sessions over the full three days, the theatre will see no less than four celebrity or Michelin-star chefs in action, including Levi Roots, Mark Sargeant, Eero Vottonen and Trinh Diem Vy!
So make a date with the Taste of Travel Theatre and you’ll be able to learn from the experts about new technologies to tackle allergy challenges; how to get your product on board; improve your onboard product; meet the demands of the pre-order trend; and understand your passengers through neuroscience.
All sessions are free to attend with fantastic food samples up for grabs as well as plenty of interactive discussion and inspirational ideas.
Taste of Travel takes place during the World Travel Catering & Onboard Services Expo in Hamburg, April 4-6 2017. The Onboard Hospitality team will be based beside the Theatre on Stand 1G99. For more information or to register to attend the event: worldtravelcateringexpo.com
Cathay partners Michelin Tosca
February 14, 2017
Cathay Pacific has partnered with Tosca, the Michelin-starred Italian restaurant at The Ritz-Carlton, Hong Kong, to launch a new inflight menu promotion.
From February 1 to April 30, the promotional menu will be served to First and Business passengers onboard selected flights departing from Hong Kong.
Culinary maestro Pino Lavarra of the award-winning Tosca has taken an inventive approach to the new menu while staying true to the rustic Italian flavours at the heart of his cuisine.
Dishes on the menu include octopus terrine and lemon and parsley salad, which the airline say will “delight passengers with an interesting contrast of temperature and texture between the terrine and the seared octopus layered on top.” The flavour profile is further highlighted by a hint of tanginess from the lemon mayo.
Beef short ribs, tomato pizzaiola sauce and eggplant, meanwhile, is prepared using a traditional poaching technique under low heat for five hours. Succulent and tender, the short ribs are paired with palate-pleasing herbed tomato sauce and mashed potato.
Another dish is lobster, almonds, romaine and pink pepper dressing, which features imported tomatoes from Europe. The dressing, created specially by Chef Pino, adds considerable flavour to the salad, while the tomatoes provide a vibrant colour contrast and natural sweetness.
Chef Pino added: “In the sky, there are no limits to your imagination. When working with Cathay Pacific I was particularly intrigued by the concept of creating intense flavour pairings that can offset the effect that flying at high altitude can have on the sensitivity of our taste buds. Much thought has been put into adjusting the cooking process and recipes to replicate Tosca’s signature dishes as closely as possible, retaining the essence of Italian flavour, refined presentation and consistency of quality.”
AK-Service renews with Aeroflot
February 14, 2017
AK-Service has renewed its contract to supply Business kits for Aeroflot with Salvatore Ferragamo products.
The renewal follows the ongoing success of the branded kits introduced last year. A new bag design was introduced for passengers on long-haul flights and designed to meet top-end expectations. It is a rich dark blue in colour.
The kit came with a significant upgrade of the contents, featuring high quality items from the Salvatore Ferragamo cosmetic range with the ‘Tuscan Soul’ fragrance: face cream, hand cream and lip balm.
LSG secures Etihad deal
February 14, 2017
The LSG Group (LSG) has entered into a global catering agreement with Etihad Airways within the framework of the new strategic commercial partnership between its parent company, Lufthansa German Airlines, and Etihad Aviation Group, unveiled last week.
The four-year $100 million catering agreement includes the provision of catering services to Etihad Airways in 16 cities in Europe, Asia-Pacific and the Americas. This makes LSG the largest provider of catering services to the UAE’s national airline outside its Abu Dhabi home base.
“This agreement with LSG is in line with Etihad Airways’ partnership strategy, working together with leading industry players around the world to ensure we continue offering our guests consistently high levels of service,” said Peter Baumgartner, Etihad Airways’ ceo.
In addition, LSG Group’s Spiriant has extended its contract with Czech Airlines (CSA) to cover the supply of around 120 inflight products. And Spiriant’s SkylogistiX, an expert in equipment logistics, will continue to offer CSA supply-chain management services. The range of products supplied and managed includes chinaware, glassware, rotable plastic trays, textiles, comfort items, galley equipment and amenity kits.
Retail inMotion charts growth
February 6, 2017
Retail inMotion is celebrating one year as a full member of the LSG Group by reporting outstanding sales growth in product, fully-outsourced onboard retail solutions and IT software solutions.
The company has won contracts with 14 new customers over the past twelve months and sales of proprietary products have seen a significant increase with more than two million Boxerchips and six million beverages with SuprLids sold in 2016.
In addition to setting up an expert development team in Dallas, Texas to fully reach the US American market, the company has also taken major steps to further expand into Latin America, Asia and the Middle East.
“Retail inMotion’s successful performance since its full integration into the LSG Group is a clear affirmation of the quality of solutions they provide to customers in the area of onboard retail,” remarked Erdmann Rauer, ceo, LSG Group. “With the complete backing of the LSG Group, Retail inMotion is uniquely positioned to continue growing its customer portfolio by offering its proprietary solutions to the airline industry.”
Retail inMotion’s IT solution, called Vector, now has nearly 30 customers. The online software suite has the functionality to control an airline’s complete, end-to-end retail process. It is customisable to customers’ needs, including functions like stock ordering, warehouse management, pre-order solutions, POS applications, payment gateway solutions, analytics and the ability to be fully integrated with customers’ existing IT systems. Vector is now flown on nearly 10% of daily global air traffic and has processed around 1 billion USD in sales.
Lights on for Lufthansa
February 6, 2017
Lufthansa will be the first airline worldwide to use a range of onboard lighting on the A350-900 designed to fit with the day and night-time biorhythms of its passengers.
The new aircraft will be fitted with lighting designed to match client biorhythms and hence counter the effects of jet-lag at the right time. Lighting effects will also be used to emulate a pleasant restaurant atmosphere onboard during mealtimes.
“The well-being of our passengers is of particular importance to us. So it represents a real milestone for us that we can now achieve these improvements with this innovative lighting technology”, says Dr. Reinhold Huber, who is responsible for further development in the area of customer experience.
Altogether, the new A350-900 LED technology can provide around 24 different lighting settings. Following on from the A350-900, Lufthansa will also be re-fitting its Boeing 747-800s with the new lighting system.
The use of a range of lighting settings is based on findings from research in the field of chronobiology. Warm light is used for relaxation during periods of rest, whereas cooler light provides stimulation for more active phases. Lufthansa has developed these various lighting moods in collaboration with lighting designers from Kardorff Ingenieure in Berlin.
Interior show opens in Dubai
February 6, 2017
Aircraft Interiors Middle East (AIME) opens this week and is expecting representatives from up to 100 airlines, including Emirates, Etihad Airways, Qatar Airways and flydubai, to attend the Dubai World Trade Centre (DWTC) event.
Coming from further afield are Pakistan International Airlines, Royal Air Maroc and Air France. These buyer representatives will be able to meet with 300 exhibitors.
The Aircraft Interiors market is expected to grow from $16.87 billion in 2016 to $29.16 billion by 2021, according to Markets and Markets; while regional airlines have over 500 aircraft on order, almost 80% of which are widebodies.
With Emirates indicating it may be considering adding premium economy to its fleet within two years and large scale aircraft orders outstanding in the region, the demand for interiors options is a reality for buyers, and an opportunity for exhibitors at AIME.
AIME is co-located with MRO Middle East and runs from February 8-9 at DWTC, the eighth annual event. Over 4,500 visitors are expected to attend the show to network with the 300 exhibitors in the hall.
Star Alliance salutes FFG culinary team
February 6, 2017
Flying Food Group has chalked up a duo of successes with accolades from Star Alliance and Philippine Airlines.
Flying Food Group ORD and its culinary team earned its first accolades from industry ratings organisation Star Alliance after a luncheon it hosted for Star Alliance staff and O’Hare-based Star Alliance airline members. Thomas Trapp, deputy Star Alliance airport coordinator and station manager, ANA, described the event as “amazing and scrumptious.” He said to executive chef Moe Elmaher: “You all truly proved your skills and talents to us.”
Philippine Airlines (PAL) has also presented Flying Food Group Honolulu (HNL) with the Philippine Airlines Mubuhay Award Trophy for Best Airline Caterer, 2nd runner up, in the Transpacific, Australia and Europe Region (2015).
Jaime Arturo L. Viola, PAL senior assistant vp catering operations, presented the trophy to FFG vp of sales & service Bob Sun and HNL customer service manager Les Nakamura and their team at FFG’s Honolulu kitchen.
FFG HNL caters five weekly PAL flights. The airline has been an HNL customer since 2000.
Executive vp of airline sales Nicolas Rondeau said: “It is significant when a longtime customer — able to evaluate catering performance over time — honours FFG with a performance award.”
Skysupply does the business for SAA
February 6, 2017
Skysupply has supplied new Business amenity bags for South African Airways.
Designed to enhance the travel experience and “share Africa’s beauty, strength and spirit with the world”, this collaboration aims to show how a useful object can be turned into a collectors’ item and a meaningful statement at the same time.
The creative team designed inbound and outbound bags using the designs of the African fashion designer Mphelane Mareletse who symbolises a new, aspiring generation of self-confident African artists.
South African Airways’ brand purpose is to be “A Catalyst for African Growth”, and Mphelane is the first to be appointed to bring this vision to life. Over the coming months there will be other designers following Durban-born Mareletse to create a whole series of amenity kits.
Mphelane drew on her African roots and sense for aesthetics to interpret the SAA brand identity in a fresh, contemporary and natural way.
The holistic concept and design also appears in the Economy kits, designed to ensure the small item tells the story of a whole country and its exciting future – up in the air and on land.
American’s amenity upgrade
January 30, 2017
American Airlines has introduced new amenity kits in First and Business cabins on long-haul international services and transcontinental flights between New York, San Francisco and Los Angeles.
The new kits were co-designed and branded by lifestyle brand Cole Haan. Founded in Chicago in 1928, Cole Haan is known for its expertise in crafting premium footwear and accessories for both men and women.
Each kit includes a selection of skincare products from either C.O. Bigelow, 3Lab or Clark’s Botanicals, in addition to a redesigned eye mask, socks, ear plugs, toothbrush, toothpaste and headphone protectors.
The kits are available in four different colours – grey, burgundy, navy or black, with the international First variety designed to be re-used as a tablet holder. The new kits will be onboard all American flights by March.
Redesigned pyjamas have also been introduced for First passengers.
Sales recognition from Alpha LSG
January 30, 2017
Alpha LSG’s retail sales team has run its fourth conference, training and awards event supporting in-flight sales and recognising the sales achievements of Monarch cabin crew.
The two-day seminar in he UK was attended by 88 of Monarch’s best-performing cabin crew.
Richard Wood, Alpha LSG’s UK Sales and Marketing Director,
said Monarch’s cabin crew had achieved remarkable success during 2016 despite much political and economic turmoil. He said: “We are now in dialogue with customers before they depart through online channels, social media and e-mails – talking about the top-sellers, new products, and promotions and why they need to buy onboard – really engaging into the phenomenal service that crew deliver day in day out. We’re also launching new digital innovations, with interactive screens being installed into crew rooms.
“These screens are an exciting new way of providing information and up-to-the-minute news about the world of in-flight retail, top selling tips, and much more. These are another great step forward in keeping the crew well informed about how we are doing and simply what is happening. And of course – the developments around the retail programme don’t stop there. We are working together on many more new initiatives, exciting plans and new brands across 2017.”
Monarch’s cabin crew exceeded their ‘spend per-head’ targets during 2016 thanks to excellent customer engagement and dedicated sales performance.
A total of 27 prizes were handed out at this year’s OMG! Awards identifying Team of the Year – for biggest increase in spend per head target; Outstanding Positive Approach to Learning & Sales; Fair Trade Quiz based on supplier training seminar, Dedication to Incentives – awarded to the person making the biggest effort during the season, Monarch’s overall best performing team and Outstanding Sales Performance – awarded to each of Monarch’s UK bases.
Buzz blankets get on board Emirates
January 30, 2017
The 2016 winner of the Onboard Hospitality Award: Best for Sustainability has now been introduced onboard Emirates long-haul flights.
The ecoTHREAD sustainable blankets are made from 100% recycled plastic bottles and are created in partnership with Buzz using ecoTHREAD patented technology.
EGiven out in Economy, each Emirates ecoTHREAD blanket is made from 28 plastic bottles recycled into plastic chips before being turned into yarn with which to create a polar fleece material. The fine thread is then woven into soft blankets.
The environmentally-friendly blankets are part of Emirates’ continued commitment to product innovation and sustainability and part of a green programme which recycles aluminum cans, plastic and glass bottles, and clean paper products such as newspapers, magazines and cardboard cartons.
By the end of 2019, Emirates ecoTHREAD™ blankets will have rescued 88 million plastic bottles from landfills– equivalent to the weight of 44 A380 aircraft. In addition, the manufacturing process of using recycled polyethylene terephthalate (PET) reduces energy emissions by 70%.
ecoTHREAD™ is certified with the Intertek Green Leaf Mark by third party testing and certification body Intertek, independently verified to use 100% recycled materials.
The airline has also introduced a plush, faux sheep-skin blankets in First and soft duvets in Business.
Regent’s foodie celebrations
January 30, 2017
Regent Seven Seas Cruises is preparing a fleet-wide celebration to mark the company’s 25th anniversary this year. Some 25 special voyages will feature a variety of exclusive onboard activities and events.
Guests sailing on the 25 special anniversary voyages will be offered a new dining concept being launched exclusively for the anniversary and featuring a special lunch buffet in the Compass Rose galley. Travelling down a red carpet that extends from the restaurant into the galley, guests will see the kitchen come to life and interact with the world-class chefs onboard.
Inside the galley a buffet of treats will be set-up, featuring freshly baked bread, a turkey carving station, made-to-order pasta and other hot dishes such as local fresh fish, salmon, lamb curry and Zurich-style veal. An elaborate array of desserts will also be presented inside the restaurant on a large decorative display table.
Silver Anniversary Tastings on these 25 voyages will include complimentary inclusive fine wines and spirits, and special wine, whiskey and cocktail tasting seminars featuring some exclusive vintages and premier spirits.
January 24, 2017
Voting for the 2017 Onboard Hospitality Awards will close in one week, on February 1. Your vote could decide the finalists so please get involved today!
These awards seek out and recognise those products which have truly changed the onboard hospitality industry for the better.
Onboard Hospitality Editor, Julie Baxter, says: “These awards are now at the heart of the onboard hospitality industry and we have been overwhelmed by the interest and excitement they have generated. The caliber of entries shows just what a creative and innovative industry we operate in and the key to the value placed on winning is the fact that you – the buyers and suppliers of onboard hospitality – play a part in identifying our winners. Uniquely, your vote counts so do use it and help decide which products go before our panel of distinguished judges.
“We recommend voting via a desktop computer rather than mobile device so you can easily view both the products seeking your vote and the voting form you need to complete at the same time.”
January 24, 2017
Singapore Airlines and French crystal maker Lalique have forged a partnership which will see the airline exclusively carry selected inflight items co-branded with Lalique in its Suites and First Class cabins.
The partnership is set to start with the launch of Singapore Airlines’ next batch of Airbus A380s, featuring all-new cabin products. Deliveries of these are due to begin in the second half of this year
Swiss-based Lalique specialises in decorative crystal-ware, interior decor, perfumes, jewellery, art and hospitality and the two partners intend to offer co-branded items such as amenity kits, toiletries, glassware, loungewear and bedding.
A range of Lalique items will be promoted in SIA’s KrisShop Magazine which offers inflight sales as well as mail order with home delivery and exclusive offers to frequent flyers.
Other onboard initiatives will relate to Lalique’s manufacturing site and its Michelin-rated restaurant in France. Lifestyle and crystal gift items will also be offered to customers as part of the amenity kits on selected flights.
January 24, 2017
Canadian leisure airline Air Transat has introduced a new and improved bistro menu for the summer season.
From May 1 passengers travelling from the UK & Ireland to Canada will benefit from a new and improved complimentary menu featuring a choice of three traditional hot dishes – pasta, chicken and beef – along with salad, a glass of wine or soft drink and dessert.
Return flights, which are overnight services, will offer a choice of three sandwiches – ham and brie, Mediterranean chicken and roasted vegetables – also served with salad, a glass of wine and dessert.
Air Transat flies directly from London Gatwick to Toronto, Vancouver, Calgary and Montreal, from Manchester and Glasgow to Toronto and Vancouver, and Birmingham to Toronto; as well as from Dublin to Toronto and Montreal.
All Air Transat flights include hold luggage, meals and soft drinks on board, plus in-flight entertainment.
Air Transat continues to offer special dietary meal requests available to pre-book in advance of travel.
In 2016, Air Transat was named Best North American Leisure Airline for the fifth consecutive year by Skytrax.
January 18, 2017
Galileo Group has acquired Watermark Products with ambitious plans to become a market leader in onboard amenities.
The boards of directors of both companies have unanimously approved the merger and the companies will be integrated to function as one, under the leadership of Ian Linaker, CEO of Galileo Group.
Headquartered in London, Galileo Group has focused on innovation and design for the luxury travel sector; experiencing strong growth and increasing global reach in recent years.
It is committed to challenging the status quo of aviation and design with strategic partnerships, supported by enterprise-led, commercially competitive sourcing.
Watermark Products, established in 1985, has evolved from a London-based start up serving the newly-formed Virgin Atlantic, to an industry player working with many of the world’s leading airlines and offering a comprehensive product portfolio across all main onboard product categories.
The newly-merged company will be known as Galileo Watermark and will integrate staff and leading designers across four offices worldwide: New York, London, Hong Kong and Sydney.
Image: Galileo Air Seychelles business class kit
January 17, 2017
Safety and product rating website, AirlineRatings.com, has announced its top 20 safest airlines and top ten safest low-cost airlines for 2017 from the 425 it monitors.
Top of the list for the fourth year is Australia’s Qantas, which has a fatality-free record in the jet era. Making up the remainder of the top 20 in alphabetical order are: Air New Zealand, Alaska Airlines, All Nippon Airways, British Airways, Cathay Pacific Airways, Delta Air Lines, Etihad Airways, EVA Air, Finnair, Hawaiian Airlines, Japan Airlines, KLM, Lufthansa, Scandinavian Airline System, Singapore Airlines, Swiss, United Airlines, Virgin Atlantic and Virgin Australia.
In making its selections AirlineRatings.com takes into account numerous factors that include: audits from aviation’s governing bodies and lead associations; government audits; airline’s crash and serious incident record; profitability and fleet age.
The website’s team also identified its top 10 safest low-cost airlines. These are in alphabetical order: Aer Lingus, Flybe, HK Express, Jetblue, Jetstar Australia, Jetstar Asia, Thomas Cook, Virgin America, Vueling and Westjet.
January 17, 2017
Green Gourmet has relaunched its logo to better reflect its offer and mission.
The refreshed design includes an abstract blend of greens to portray collaboration between departments, the mixing of ideas, and the light and shade of the company’s creativity. A new and hand-crafted fluid font aims to show the friendly, modern and approachable personality of the team.
A revised supporting strapline ‘food innovation’ sums up what the company aims to offer through new products, clever packaging, new systems, its people and their skills.
January 17, 2017
The 4th World Travel Catering and Onboard Services Expo Middle East (WTCEME) is predicting strong growth for catering and hospitality in the region as aviation grows at five per cent a year.
Latest statistics from International Air Transport Association (IATA) suggest there will be an extra 258 million passengers a year on routes to, from and within the region by 2035. The UAE, Qatar and Saudi Arabia will all enjoy strong growth of 6.3 per cent, 4.7 per cent, and 4.1 per cent respectively.
Co-located with the Airport Show 2017, WTCEME, will take place from May 15-17, 2017, at Zabeel Hall 6 in Dubai International Convention and Exhibition Centre.
Daniyal Qureshi, group exhibition director, Reed Exhibitions Middle East, said: “The event will this year provide an ideal opportunity for buyers and sellers to tap into the rapid growth in the travel catering segment in the Middle East. Due to this strong interest, the 4th edition of WTCEME will be the largest ever. As the Middle East’s aviation sector witnesses a strong growth, and the region continues with major investments and initiatives to boost tourism, the interest, especially from global players, is bound to continue rising.”
January 10, 2017
We’re revving up for Hamburg, are you? As the festive decorations go back into the attic, it is time to dust off your promotional plans and get set for the first industry gathering of the year: the World Travel Catering and Onboard Services Expo, in April.
Onboard Hospitality’s team will be there in force, helping to run the Taste of Travel Theatre and keen to hear your news and developments. Publisher Sue Williams says: “We are proud to be media sponsor for this event and are already pulling together our preview issue. If you’re going to be there, do get in touch now, to be sure you don’t miss your chance to be a part of our biggest and most dynamic issue of the year. Let us help you make the most of your attendance at WTCE and drive visitors to your stand.”
This year’s event will see a new dedicated focus on World Travel Retail to reflect the growing number of travel retail suppliers participating in the show. In addition to exhibition space, this area will feature a networking bar, a seminar theatre and a suite of private meeting rooms hosted by brand and product suppliers, all showcasing products and services for inflight purchase.
The Passenger Experience Conference, allied to the event, will include new features and formats as well as sessions on generating revenue, the connected journey and comfort and wellbeing. There will also be a new forum exclusively for airlines prior to the conference opening session.
January 10, 2017
London Heathrow reports a growing trend towards healthy eating choices in a survey of meals bought for onboard, pre-departure.
2016 data shows sushi took the top spot for dining at 30,000 feet while more refillable bottles than ever are being recharged in the departure lounge. Sandwiches and salads under 500 calories still feature in the top five as the second and third items most bought for onboard eating, with noodles and pasta completing the top five. Dropping out of the top five list of 2015 go pastries and pizza.
Avocado is proving to be the most coveted ingredient for both meals taken onboard and eaten in airport restaurants and is now a staple ingredient in sushi, sandwiches, noodles and salads in grab-and go-outlets, with sales increasing by 23% year-on-year.
Sales of Gordon Ramsay’s Plane Food picnics, Fortnum & Mason’s hamperlings and Caviar House’s seafood hampers have seen double digit growth demonstrating passenger demand for quality in convenience-on-the-move choices.
January 10, 2017
Qatar Airways has launched a new partnership with The White Company to provide exclusively-designed sleepwear to its First and Business passengers.
The newly-designed sleeper suits are individually styled for men and women – the men’s in a charcoal grey marl and the women’s in a mid-grey hue.
Both are made of 100% cotton and come with matching luxury cotton slippers with a faux fur interior sole for extra warmth and comfort.
The White Company is known globally for its home wear, designer-quality white linens, home accessories and clothing and nightwear.
The partnership is set to last three years, with new additions of the sleeper suits issued regularly in a range of fresh colours and styles.
First passengers travelling onboard Qatar Airways’ A380 flights to London, Bangkok, Paris, Sydney and Guangzhou will receive the new sleeper suits with immediate effect and the product will debut in Business Class in early 2017.
Qatar Airways’ senior vp of customer experience, Rossen Dimitrov, said: “This partnership with an iconic global brand, known for providing sumptuous style and beautifully designed products, perfectly complements the bespoke premium experience created on board for our travellers.”
January 10, 2017
Tokyo caterer TFK has been recognised with two awards at Air China’s Annual Catering Conference in Chengdu, China.
TFK Corporation won ‘Best Service Award 2016’ and the ‘Best Catering Award 2016’.
The company was the only non-Chinese inflight caterer to have been given two awards in the 2016 ceremony. The Best Catering Award is selected by Air China’s Inflight Service team and the Best Service Award is decided on by Air China’s cabin crew. In 2015, TFK was also awarded the ‘Best Worldwide Catering Award’.
The awards recognise excellent added-value menu development work carried out with the Air China Inflight Services team in the summer of 2016, when TFK was asked to come up with a new way to present Air China’s Japanese cuisine. The introduction of a disposable Kaiseki Bento Box followed further work with the Japanese Culinary Team to offer three attractive meal box options featuring Japanese delicacies which change in line with the seasons.
This is offered as the appetizer service to all Business passengers and is followed with a choice of Western, Japanese or Chinese hot main courses, steamed rice, pickles and miso soup, all served on Air China flights from Narita and Haneda International Airports to Beijing, Shanghai and Chengdu in China. The Bento Box has been extremely successful and is popular with cabin crew and passengers.
TFK serves Air China on 64 flights per week and has been serving Air China for over 40 years. TFK Corporation is the largest and oldest inflight caterer in Japan and is now a member of the SATS Group.
January 10, 2017
Royal Caribbean has released its latest Sustainability Report documenting widespread efforts onboard its fleet to cut emissions and waste.
Over the past decade the cruise line has built its most efficient cruise ships and reduced its greenhouse gas emissions by nearly 25%. In 2015 17 ships achieved 100% re-purposed waste on certain itineraries.
The expansion of an Advanced Emissions Purification Programme and new goals for 2020 have been developed in consultation with company’s global conservation partner, World Wildlife Fund.
Successes detailed in the report included a reduction in daily water consumption average and the introduction of an industry-first software system to ensure the best possible fuel efficiency. Royal Caribbean has also been added to the 2016 World’s Most Ethical Companies list – a distinction granted to only 130 companies in 21 countries – and has committed to only sourcing cage-free eggs and gestation-crate-free pork by 2022.
January 4, 2017
Air France entered into exclusive discussions with HNA Group (HNA) for the sale of its inflight catering unit Servair and the transfer of operational control with a view to creating the world-class leader in inflight catering.
Following the takeover of gategroup by HNA, gategroup has stepped into the transaction between HNA and Air France, acquiring control over Servair as of 1 January 2017.
gategroup has acquired 50% minus one share in Servair for an enterprise value of EUR 237,5 million (on a 50% basis). The transaction will be solely financed by gategroup and is designed to create an unprecedented offering in the inflight catering business serving more than 300 airline customers in more than 200 facilities with 39,000 employees.
Servair will complement gategroup’s global network with a strong presence in France and Africa. Annual group revenue following the acquisition is projected to exceed CHF 4.4 billion.
Xavier Rossinyol, ceo of gategroup, commented: “We warmly welcome Servair and its employees into a partnership that will be highly beneficial for both sides. The new group will aim to take advantage of the best competences of both gategroup and Servair and at the same time to have the most global network worldwide to better serve our customer. We will operate as one group with global leadership. With this new step we will be able to further accelerate the strategy of efficiencies and growth.”
January 4, 2017
Brussels Airlines is offering meals prepared by Michelin starred chef Yves Mattagne to Business passengers flying to Africa, New York, the US or India from January to June.
Mattagne is the chef of the two-Michelin star restaurant, Seagrill, in Brussels and has designed a different menu for each month and Grégory Baillet, head of product at Brussels Airlines, says: “The cooperation with Yves Mattagne is a win-win for both of us. We get to offer our passengers a high quality gastronomic experience at 30,000 feet in the sky and live up to our role as national carrier by being an international ambassador for a great Belgian restaurant.”
Mattagne is the eighth Belgian star chef to create menus for Brussels Airlines. Others have included Peter Goossens (Hof van Cleve), Pierre Résimont (L’Eau Vive) and Geert van Hecke (De Karmeliet). “The concept is very much appreciated by passengers, but this time we added an extra touch, by choosing a chef from our capital city, Brussels,” adds Grégory Baillet.
Mattagne says: “Creating gastronomy for an airline is not easy, but it was a challenge I gladly accepted for Brussels Airlines because with this collaboration we can carry the best of Belgium around the world.”
The airline also serves Belgian beers on board, its crew uniforms are designed by Belgian brands Xandres, Bellerose and Ambiorix and in the last two years Brussels Airlines has repainted three of its planes with special liveries dedicated to Belgian icons Tintin, Magritte, Red Devils
January 4, 2017
Qatar Airways has updated its amenity kits for children and forged a new onboard partnership for kits in First and Business.
The children’s activity kits now included plush infant toys Elefun and Mr. Potato Head alongside classic Clue Junior, Guess Who, Monopoly Here and Now World Edition and The Game of Life for older children.
The airline’s children’s meals also now feature new Pictureka or Monopoly designed lunch boxes – a gift that children can take home and use long after their flight.
Special thought has been paid to families travelling on overnight flights with the introduction of a glow-in-the-dark Clue Junior entertainment pack; perfect to keep restless youngsters busy once the lights are dimmed.
Young travellers an also be entertained via the Oryx One inflight entertainment system which includes a dedicated children’s platform and the first dual-screen interface; allowing children to multi-task by playing a game while watching a movie.
For premium passengers Qatar Airways has signed an exclusive three-year partnership with BRICS and Castello Monte Vibiano Vecchio to elevate the airline’s premium cabin experience.
BRICS, the Italian maker of stylish travel bags, has created a bespoke premium amenity bag inspired by their world-famous Bellagio series. The kits exclusively feature products from Italy’s Castello Monte Vibiano Vecchio, the environmentally friendly olive oil company, including lip balm, hydrating facial mist and City Cream anti-ageing moisturiser in Business, with the added night recovery cream for First kits.
January 4, 2017
Flying Food Group (FFG) is catering new daily services for Singapore Airlines between San Francisco and Singapore.
The A350 Airbus flights, which launched at the end of October offer a direct, non-stop service between the cities. The launch aircraft was the 10,000th aircraft built by Airbus since production began in the 1970s.
SQ has been a valued FFG customer at SFO since 2002. This new, non-stop flight signals advanced passenger comfort and amenities: FFG sayts it is proud to help support Singapore’s continuing growth and success.
FFG also services SQ at New York JFK.
January 4, 2017
Emirates has added a range of exclusive, new products in its First and Business cabins including First Class lounge wear, luxury blankets, skincare from VOYA and a new range of amenity kits from Bulgari.
The airline has partnered with experts in their respective fields to upgrade its offer which includes a partnership with Matrix to bring moisturising pyjamas onboard. Using Hydra Active Microcapsule Technology designed to keep skin hydrated during the flight, the patented technology uses billions of capsules applied to the fabric which gently releases naturally-moisturising sea kelp during movement.
There are newly-introduced soft duvets in charcoal grey in Business and skincare products from award-winning Irish brand VOYA. Created exclusively for Emirates, this skincare line includes shampoo, conditioner, body wash, cleanser, body moisturiser, hand wash, soap and hand cream in three fragrances available in the signature A380 shower spa on board and in Emirates lounges.
The airline has partnered with luxury Italian brand Bulgari for its latest amenity kit bags for both First and Business featuring Bulgari’s woody floral fragrance – Eau Parfumée au thé noir – and skincare essentials.
December 21, 2016
Emirates has ramped up its onboard product offering with festive menus across all cabin classes during the Christmas season.
The special menu includes items such as roast turkey and yule log cakes and reflects the airline’s commitment to providing regional and seasonal menus using fresh ingredients.
Customers travelling in Economy Class will be offered rolled turkey buffé served with cranberry jus lié, mashed potatoes, chicken sausage and seasonal vegetables. For desserts, customers will be served festive chocolate pudding with spiced ginger custard.
Those travelling in First and Business Class will start with poached king prawns with Marie Rose sauce and fennel with lemon and herbs and enjoy a main course of rolled turkey buffé served with chestnut stuffing, cranberry jus lié, pumpkin mash and brussel sprouts with turkey rashers and cream. A variety of desserts is available on the different routes including chocolate pudding, chocolate and chestnut torte and yule log.
First customers will also receive luxury hot chocolate handmade with 100% Valrhona chocolate.
A special kids menu is available with roast turkey, sweet potato mash, carrots and peas, as well as a candy cane and Emirates’ Little Travellers chocolate buttons as an added treat. As part of the Emirates Fly With Me Animals, a fifth character now greets young travellers this December. Eve, the reindeer, joins Eric the eagle, Silka the seal, Abbott the hedgehog and Shane the Koala.
December 21, 2016
EVA Air is collaborating with RIMOWA – one of Europe’s leading travel and carry-on luggage manufacturers – to introduce the use of cutting-edge electronic tags into the carrier’s check-in procedures.
Becoming the first airline is Asia and the second worldwide to officially offer the new service, EVA Air passengers and owners of RIMOWA’s hard-wearing suitcases can now use the EVA Air Mobile App and RIMOWA’s electronic tag system for a seamless check-in experience.
The RIMOWA electronic tag is a revolutionary, eco-friendly and time-saving travel concept, which allows EVA Air passengers to fast-track through the usual airport check-in procedure, skipping long, tiresome queues and processing their luggage – within seconds – from just about anywhere in the world! With just one click, travellers can connect EVA Air’s App to their luggage and confirm all e-tag information on an electronic panel built in to the side of the RIMOWA suitcase. On completion of the e-tag check-in process, passengers simply drop their luggage at the airport’s designated ‘online check-in counter’, before starting their journey with EVA Air.
Initially, the new e-tag baggage check-in service will be available for all passengers travelling outbound from a number of international airports, including Paris; Vienna; San Francisco; Seattle; Houston; New York; Vancouver; Toronto; and Tokyo, with plans to add more airports in the near future.
December 13, 2016
Alitalia’s onboard catering has won recognition for the seventh consecutive year from the readers of US publication Global Traveler.
The ‘Best Airline Cuisine’ accolade was awarded following a passenger survey in the magazine of nearly 30,000 frequent flyers.
Aubrey Tiedt, Alitalia’s chief customer officer, said: “It’s hugely gratifying to see that the quality and variety of the Italian cuisine we have onboard our flights is recognised in a positive light by discerning frequent flyers.”
Alitalia has made huge investments in the past 18 months on inflight products and service delivery introducing the ‘Dine Anytime’ concept in long-haul Business which allows r customers to decide when they want to eat. Different regional Italian recipes change every three months and cabin crew are encouraged to work as ambassadors of Italian and provide a ‘Made of Italy’ experience.
Business meals include Liparota style short pasta, swordfish rolls with capers from Pantelleria, rosemary potatoes and Sicilian caponata, San Daniele cured ham served with vegetables compote and “chicken supreme with a Montasio cheese heart accompanied by Tecia style potatoes and fresh asparagus’.
Italian food is accompanied by a wide range of the best Italian wines carefully selected by Alitalia’s official sommelier and served by cabin crew trained by the Italian Sommelier Foundation.
December 13, 2016
Alpha LSG has been awarded a new contract by Japan’s largest airline ANA, All Nippon Airways, to service flights from London-Heathrow to Tokyo.
Alpha LSG’s long standing relationship with ANA in the UK spans 27 years since the company began providing inflight services to the airline at London-Gatwick in 1989.
The new agreement sees Alpha LSG provide around 400,000 meals annually across First, Business and Economy to ANA’s daily long haul flights to Tokyo.
The caterer will service the ANA contract from a dedicated Japanese kitchen facility with Alpha LSG’s chefs also creating Western menus for the carrier.
Richard Wood, Alpha LSG’s managing director said: “ANA is a valued customer who we have worked with for many years. This new agreement is a great endorsement for our entire team but in particular underpins the success of our exclusive Japanese and Asian kitchen, and the immense quality of the authentic food that we produce for our customers on a daily basis.
December 13, 2016
Flying Food Group (FFG) has added catering services for three major customers worldwide.
It will cater ANA out of Honolulu three times a day; KLM out of Miami daily and SAS out of Chicago twice daily.
It also serves ANA out of JFK, ORD, SEA, SFO/SJC; KLM out of LAX, ORD and SFO and
SAS from EWR and MIA.
ANA became a FFG customer in 1998; KLM has been with FFG since 1999; SAS has chosen FFG catering since 1998.
December 13, 2016
Retail inMotion, a subsidiary of the LSG Group, has developed a pre-order IT solution with the capability to allow passengers to choose from an airline’s inflight meal selection before their date of departure.
The pre-order solution, originally developed for Ryanair, is scalable and can be integrated into any airline’s booking system to provide order information in real time.
“The development of our pre-order solution took just ten weeks and is a great picture of how customer-centric we are at Retail inMotion,” said Stefan Patermann, cco Retail inMotion. “The implementation of the software extends passengers’ onboard experience to the ground and it is a true advantage for any airline looking to further develop their passenger interfaces.”
In combination with the rollout of the pre-order solution, Retail inMotion collaborated with Ryanair to introduce a premium Irish breakfast meal box for passengers. The hot breakfast includes a selection of traditional Irish breakfast items and is served with orange juice and a hot drink. Packaged in a picnic-style box that unfolds into a picnic blanket, the breakfast entices passengers to enjoy a traditional Irish meal in a non-traditional and entertaining way.
December 13, 2016
Oceania Cruises has added a new evening tapas menus onboard.
There are more than five-dozen dishes included in the 14 new menus, offered as sharing small plates inspired by destinations within the cruise’s itinerary
Developed over the course of a year, these menus were created by Oceania Cruises’ culinary team and are crafted from fresh ingredients that reflect the vibrancy of the destinations visited.
Tapas highlights include: crostini with bresaola (a very lean Italian air-cured beef aged up to 3 months), gorgonzola and fig compote; fresh caramelized shrimp with onions and spicy chili sauce presented in a tasting spoon; vegetarian summer rolls with fresh herbs, tofu, rice noodles and a tamarind and peanut sauce; watermelon sweet Thai salad with cashews, fresh herbs, cucumber and sweet chili; heirloom cherry tomato salad with Greek caper leaves; molten cheese soufflé with chive velouté; porcini and forest mushroom timbale with crema di grana padano and homemade vegetarian samosas with raita sauce.
December 13, 2016
EVA Air has added to its range of branded Sanrio family aircraft with an exclusive Gudetama themed livery and onboard offer.
Adding to its existing and popular Hello Kitty and Sanrio-character services, EVA will operate the brightly liveried Gudetama Comfort flights on regional and short-haul routes within Asia.
Born in 2013, Gudetama is an egg with arms and legs and one of Sanrio’s youngest and most popular characters. Cute and easy-going, Gudetama is always sunny-side-up on EVA’s aircraft and the new livery captures the relaxing spirit of the bright yellow Gudetama as he leisurely packs his sunglasses, camera, hat and bacon blanket into his bag, as he prepares to fly away on a memorable holiday.
Onboard flight attendants wear aprons embellished with the Gudetama design and passengers use inflight service items depicting the character including Gudetama headrest covers, pillows, safety cards, beverage menus, disposable hand towels, tray mats, napkins, cups, meal boxes, food trays, chopstick wrappers, utensils, meals, snacks, floss picks, slippers and playing cards.
Passengers can also pre-order Gudetama aircraft models and travel kits on the EVA Skyshop website.
November 16, 2016
United Airlines will next week unveil its enhanced seasonal menu as part of the launch of the United Polaris service, a redesigned international business class.
This service will include new specialty beverage options for premium cabin travellers, building on the recognition the airline received for its Moscow Mule cocktail, winner of the 2016 Onboard Hospitality Awards for the Best Onboard Beverage.
On long-haul international flights, customers will now also have the opportunity to build their own Bloody Mary or specialty Mimosa, or undertake some wine-tasting inflight.
A spokesman for the airline said: “Winning the 2016 award has encouraged us to continue to find only the best and brightest new onboard offerings for our customers. We are honoured to be recognised by Onboard Hospitality and look forward to the competition again next year!”
The judges commented on the Moscow Mule, by Crafthouse Cocktails, at the Awards ceremony in April, saying: “Vodka based, this has a sharp, clean and gingery flavour and comes ready mixed so ideal for onboard. It is made using all natural ingredients and that comes through in the taste”
If you have an onboard beverage you’re proud of enter it now for the 2017 Awards.
November 16, 2016
Alaska Airlines will debut its upgraded main cabin seating, now called Premium Class, on January 5.
Premium Class seats will have 35 inches of legroom, which is 3 to 4 inches more than passengers in Economy and will passengers for this cabin receive priority boarding.
To unveil its Premium Class offering, Alaska is reconfiguring its fleet of Boeing 737 and Embraer E175 aircraft. The carrier said approximately half of the fleet will be reconfigured by the official start of the Premium Class service in January, with the remainder to be reconfigured in 2017.
The aircraft interior work is also enabling Alaska to increase first-class legroom from 36 inches to either 41 or 42 inches.
November 16, 2016
British Airways is planning to increase the number of seats on its Boeing 777 economy class flights from 280 to 332 by adding an extra seat per row.
Currently, BA’s 777 economy seats feature nine per row in a 3-3-3 configuration but it plans to move to a 3-4-3 model by introducing narrower seats, increasing the cabin capacity by 52.
A spokesperson for British Airways said: “We are flying more customers than ever before to our expanding network of destinations. To meet this demand, we are updating our 777 cabins to bring us into line with many of our competitors and allow us to offer even more low fares.”
American Airlines, BA’s joint venture partner across the Atlantic, currently has a 3-4-3 layout in its economy cabin on B777s as do a host of other airlines such as Emirates.
The refurbishment on British Airways’ aircraft will also include new entertainment systems, with bigger screens.
“British Airways continues to offer customers a generous hand baggage allowance and complimentary food and drink on all our long-haul services”, the spokesperson added.
The airline is also expected to overhaul its long-haul business class cabins in due course.
November 16, 2016
Hawaiian Airlines has a new partnership with Korean celebrity chef Chang-Wook Chung to create inflight meals for on its Incheon to Honolulu routes.
Blending Hawaiian and Korean fare the menus have been designed exclusively for the airline by one of Korea’s most notable chefs and will include Pan Asian and island-style cuisine.
Chef Chung is an expert in French and Japanese cuisine as well as the owner and chef of restaurant Bistro Chaugi located in Jongno-gu, Seoul. His culinary excellence has been widely recognised by the Korean public, and he has appeared in several Korean television programmes.
Chef Chung says: “I try to combine my experiences in Hawai’i into my own style of cooking and am delighted to share the Aloha Spirit through Hawaiian Airlines’ inflight meals.”
For Business dishes include braised Korean kalbi with radish, miso soup, steamed brown rice, Kimchi, and pickled radish served after take-off. Prior to landing, passengers can choose between a full breakfast with chicken cream stew with carrots, broccoli, and potatoes or a light continental breakfast.
There are also new options in Extra Comfort and Main Cabin.
Hawaiian’s in-flight meals are updated every six months and new selections are based on seasonal ingredients and guest preference.
November 8, 2016
Flying Food Group (FFG) has been awarded the contract to supply catering for Singapore Airlines’ direct, non-stop service between San Francisco and Singapore.
Flying Food Group is catering the daily A350 Airbus flights, which launched on October 23. The launch aircraft was the 10,000th aircraft built by Airbus since production began in the 1970s.
Singapore has been a FFG customer at SFO since 2002. FFG also services SQ at New York JFK.
Finnair has a new partnership with Finnish Chef Eero Vottonen for its latest Signature Menu.
The new collaboration will bring true Nordic elements to Finnair’s long-haul Business service out of Helsinki to all destinations as from January 11, 2017.
Last year, Eero Vottonen was selected as Finland’s candidate for the prestigious Bocuse d’Or culinary competition in Lyon, France which brings 24 chefs from different countries to compete on the international stage. He has worked in the top kitchens of Finland including restaurants such as Chez Dominique, Luomo, G.W. Sundmans and Olo.
Maarit Keränen, head of inflight service at Finnair, said: “With next year marking Finland’s centennial anniversary, it’s a great opportunity for us to collaborate with Finland’s candidate for the Bocuse d’Or competition.
November 8, 2016
Milk Jnr’s & Kidworks has produced and launched two new onboard packs for Thomson Cruises’ fleet of five ships.
The Milk Jnr’s & Kidworks team was appointed following the successful roll out last year of the packs that it created for TUI Group’s various airlines: TUIfly Nordic, Holland’s Arkefly, Belgium’s Jetairfly and Thomson Airways in the UK.
The new concepts for Thomson Cruises include a Check-In Pack that is handed to children when they board and an Ocean Travel Adventures Treasure Chest which awaits every child when they arrive at their cabin.
The packs aim to engage children from the moment they start their holiday and include a lanyard list of ‘things to do and see card’ encouraging young travellers to explore the ship and to interact with staff and crew.
The Ocean Travel Adventures Pack, which is a TUI branded treasure chest, is made up of interactive items including an activity book, crayons, stencils, stickers and an underwater themed board game which the whole family can play together. Once their holiday is over, children can then take their pack onshore and continue the activities once they are at home.
Smurfs get onboard with Brussels Airlines
November 1, 2016
Brussels Airlines has launched new kids amenity kits themed around The Smurfs.
More than 50 years after Brussels-born comic artist Peyo brought them to life, The Smurfs remain popular all around the globe. The adventures of the more than 100 Smurf characters who live in the Smurf village and fight against the wizard Gargamel, have resulted in more than 40 comics, more than 400 cartoon series episodes and two 3D films.
The famous blue-skinned characters now fly onboard Brussels Airlines’ flights to the States, Canada or Africa as Smurf lunch boxes with colouring books, memory games and finger puppets. The child meals that are served in these boxes (meatballs in tomato sauce and pasta) have been selected after a tasting session where more than 60 kids gave their input. Children flying on the short haul network in Flex&Fast or Bizz&Class, receive a Smurf lunchbox on their flight out of Brussels.
Specially for Brussels Airlines, graphic studio IMPS, who exploits the rights of Peyo’s work, created new Smurf characters: Captain Smurf and Cabin Crew Smurfette don the lunch boxes, as well as Safari Smurf who travels to Africa.
Anne Tricot, vp customer experience at Brussels Airlines, said: “The partnership with the Smurfs is a logical one for us, as we always aim to promote the best of Belgium. After Tintin, René Magritte, Belgian gastronomy, Belgian beers and Belgian chocolate, the Smurfs are another world renowned Belgian ambassador to come onboard at Brussels Airlines.”
Last year, the airline launched b.family, a free travel package that includes a 20% discount for children (2-11 years) and 90% discount for infants (under 2), 12 kilograms hand luggage per child, priority boarding and guaranteed seats together for the entire family, discount for airport parking, and more.
New meals for Air France Business
November 1, 2016
Servair is continuing its collaboration with chef Guy Martin who has created six meals now featuring on the new Air France Business menu flying long-haul from Paris.
Michelin-starred Martin, a founding member of the Servair Culinary Studio, has been training the Servair teams since 2002 and a different dish from the new range will be offered every fortnight to ensure frequent travellers regularly find something new.
Guy Martin has trained the Servair chefs in the making and presenting his Signature Meals which include: pan-cooked prawns, broccoli with ginger, butternut purée and a shellfish jus with flat-leaf parsley; sautéed veal seasoned with melegueta pepper, with organic maize penne, vegetables and pearl onions; roasted guinea fowl breast, carrot and cardamom ketchup, organic red quinoa like a risotto with cranberry jus; orecchiette pasta with squid and rocket on a tomato base flavoured with coriander seeds; veal chuck, sautéed porcini mushrooms, smooth artichoke purée with an organic beetroot and blackcurrant jus; and cod loin fillet, basmati rice in turmeric, crushed courgette with cashew nuts, and coconut sauce seasoned with espelette pepper.
Clip gets onboard with Jetblue
November 1, 2016
Jetblue has partnered with Clip to introduce new custom-designed amenity kits from New York City-based Hayward and Hopper in the airline’s Mint premium cabin.
Designed by Hayward and Hopper’s Marin Hopper (daughter of Hollywood legends Dennis Hopper and Brooke Hayward), the kits were inspired by Hopper’s personal style and extensive family archives and aim to offer passengers a chic, comforting and classic amenity kit.
The Hayward kit, for female customers, is made from signature Hayward denim and includes a delicate brass zipper, designed by her legendary grandfather, Leland Hayward. The Hopper kit, designed for men, is fabricated in a natural cotton canvas with an artisanal feel.
The kits include all personal care products made in the United States and hand-picked by Hayward and Hopper. Each kit also comes with a matching eye mask as well as screen cloths illustrated with photographs taken by Hollywood legend Dennis Hopper and provided by the Hopper Art Trust archives.
Garuda’s celebrity connections
November 1, 2016
Garuda Indonesia will launch a new three-class onboard menu in January in collaboration with Alpha LSG in London.
Overseen by the airline’s vp of inflight service, Vindex Tengker, the new menu combines European and Indonesia flavours. First passengers will be offered five courses, starting with caviar served with shrimp crackers, while in Business there will be three courses and amuse bouche.
Classic inclusions are Rendung beef (caramalised beef with coriander and chilli); Indonesian salads and soups including oxtail (an Indonesia favourite) and a meatball soup which is a classic Indonesian comfort broth. The choices will be changed every four months but there will also be four chef specials through the year, from well known Indonesian chefs to add further variety.
Tengker said: “Too much heat and spice isn’t comfortable on a flight and really it is flavour that counts most rather than spice. We have adapted traditional recipes to suit a wider palate and are pleased to note growing numbers of passenger do request the Indonesian options.”
The airline has also developed its menu card to reflect Indonesian culture and plans to include details of the products’ backstory in these.
Vindex, a household name in Indonesia as a founding judge on Masterchef Indonesia.
The menu will be available on the non-stop London Heathrow to Jakarta flight from January 2017.
Etihad adds city style
November 1, 2016
Etihad Airways has introduced new destination-inspired Business amenity kits with designs based on iconic cities on its network.
The range builds on the airline’s partnership with LUXE City Guides, created by Buzz, and London-based skincare and grooming brand Scaramouche + Fandango.
The five new cities added are New York, São Paulo, Rome, Melbourne, and Bangkok, while the existing Abu Dhabi kit has been refreshed with a new design and a fully updated city guide. The designs were specially created for Etihad Airways by LUXE City Guides. Each kit features a specially created city guide, showcasing a selection of each destination’s best hotels, restaurants, spas, bars, boutiques, and shopping, as well as services, specialists and personal tour guides.
The designs are inspired by the architectural features of the respective cities. The Abu Dhabi kit is inspired by the intricate mosaics of the Sheikh Zayed Grand Mosque and New York by the city’s grid-like streets, avenues and iconic yellow taxis. The Colosseum and ancient stone architecture influence the Rome kit; Bangkok reflects the city’s decorative temples; the Melbourne kit takes its cue from the city’s 19th century buildings, the Yarra river and coastline; and the São Paulo kit reflects the commercial capital’s iconic pavement pattern and the national colours of Brazil.
The Scaramouche + Fandango inclusions include a facial moisturiser enriched with vitamin E and a honey and shea butter lip balm. There are also socks, eye mask, dental pack and earplugs.
Ethiopian opens new kitchen
November 1, 2016
Africa’s largest airline, Ethiopian Airlines, has officially opened its newly built, state of the art inflight catering facility in Addis Ababa.
The new G+1 facility covers a total area of 11,500m2, and includes a food processing area fully-equipped with high-tech cooking and bakery equipment, large capacity dishwashing and heavy-duty ice-cube machines, a hot kitchen, storage units, cold rooms, stores, flow wrapping, loading bays, high lift trucks and vans, varieties of cooling facilities and dedicated Halal kitchen.
Group ceo, Tewolde GebreMariam, said: “This modern facility will significantly enhance our capacity to offer a wide variety menu of meal services to our customers from the traditional staple injera to a selection of world cuisines: Chinese, Indian, Ottoman, Italian, Halal and many more.”
Ethiopian Catering currently provides inflight catering services for more than 240 Ethiopian daily departing flights, VIP and charter flights, and GebreMariam. It will now become the most competitive and leading inflight caterer in Africa.
The unit is strictly guided by Hazard Analysis and Critical Control points (HACCP), policies and procedures, and will increase the operation’s capacity to more than 100,000 meals per day, compared to the previous 36,000 daily volume.
BA partners with Liberty
November 1, 2016
British brand Liberty London has created an exclusive range of washbags for customers flying in First with British Airways.
The new Liberty London First washbags will appear onboard from January 7, 2017 and feature prints from Liberty London’s vast textiles archive, updated for today’s modern traveller and to reflect British Airways colours and branding.Throughout the year further print designs will be added to the collection.
Troy Warfield, British Airways’ director of customer experience, expects the washbags to become collector’s items in their own right.
The women’s washbag features ‘Christelle’, an eye-catching oriental inspired floral print, and comes with a convenient wristlet.The men’s washbag features a black embossed textured exterior, with ‘Felix Raison’ paisley motif printed lining.
Initially the new Liberty London wash bags will be introduced on British Airways’ A380 Heathrow to Los Angeles route and then they will be offered to customers flying in First on the rest of the airline’s worldwide network.
Air Seychelles partners Galileo onboard
November 1, 2016
Air Seychelles has launched new Business and Economy kits, and a revamped fun pack for kids.
The new kits are the result of a collaboration with Galileo Products and have been designed to reflect the ‘flair and joie de vivre’ of the Seychelles culture.
The new Business kits contains a dental pack, eye mask, socks, earplugs and premium skincare items from Scaramouche + Fandango, a British brand chosen for its luxurious products – a honey lip balm and a moisturising hydrator – presented in a versatile neoprene bag that doubles as an iPad mini case and can be used post-flight.
A new Economy kit, comprises earplugs, an Air Seychelles branded eye mask, dental kit and socks presented in a soft red drawstring bag that can be reused for storing sunglasses.
The newly-designed kids pack features an Air Seychelles mascot in a book filled with fun games and activities, as well as wax crayons and a puzzle. They are packed in a large, water-resistant drawstring bag that is a useful beach companion.
Roy Kinnear, ceo of Air Seychelles, said: “The new kits have been designed to reflect our vibrant creole spirit, which underlies everything we do at the airline, and are tailored specifically for the requirements of our guests, from business travellers to families flying with small children.
“As an environmentally-conscious airline, we wanted to make sure that these kits are reusable, which is why they double-up as holiday items such as beach bags for kids and sunglass pouches.
Air Astana upgrade for kids
November 1, 2016
AK-Service has launched new amenity kits for child passengers flying with Air Astana.
The vivid kits are especially developed for two age groups. Children aged three to six will get a book-shaped bag, designed under license, themed around The Little Prince with illustrations painted by its author Antoine de Saint-Exupéry. Contents include an activity book, games, a colourful scarf and a do-it-yourself airplane model.
The amenity kits for older children, aged seven to 12, has been created by AK-Service in collaboration with National Geographic Kids. The activity book features lots of interesting facts about our planet, plus games and a toy compass designed to excite young travellers. They will also receive a neck warmer and a bright yellow-and-black wallet with Air Astana and National Geographic Kids logos.
Qantas reveals its Dreamliner looks
November 1, 2016
Qantas has unveiled what customers onboard its flagship 787-9 Dreamliner can expect when the aircraft arrives in a year’s time.
The Qantas Dreamliner will seat 236 passengers across Business, Premium Economy and Economy cabins in a layout that has been designed to maximise comfort for the longer distances the 787-9 is expected to fly.
The Business Suite is an evolved version of the seat recently installed on the airline’s Airbus A330 fleet, made more flexible on the 787 with the ability to adjust the divider between each seat. The suites have a fully-flat bed and are laid out in a 1-2-1 configuration so each suite has direct aisle access as well as the ability to stay reclined during take-off and landing.
Economy passengers will have an extra inch of seat pitch compared with the national carrier’s A380 – and an all-new seat. It features a new personal device holder and USB ports; more storage areas; a seat-back mood light designed to minimise disturbance for other passengers; and a high-definition entertainment touchscreen that is five per cent larger. The seats also feature an updated version of the ‘footnet’ first introduced on the A380, designed to cradle the legs during sleep.
Qantas Group ceo, Alan Joyce, says the interiors have been carefully designed with longer routes and changing passenger preferences in mind. “We’re planning to make the most of the 787’s amazing range, so we’ve designed the cabin to give Qantas passengers a better experience on long haul flights.Many of the cabin design elements reflect what our customers have told us. Personal storage rates really highly, so we’ve created extra space in Economy for customers to store their personal devices and water bottles. We’re also redesigning the inflight experience for the Dreamliner, from rethinking our menus to making better use of the self-service bars during different phases of flight.”
The Dreamliner’s Premium Economy cabin will be unveiled in early 2017.
Delta extends Westin connections
November 1, 2016
Delta Air Lines has added a newly-designed Westin Heavenly inflight blanket to its premium collection of amenities for the First passengers.
This is an extension of the airline’s existing partnership with Westin Hotels & Resorts, part of Marriott International, Inc.
Based on research and feedback collected directly from customers, Delta’s inflight service and brand team together with Westin’s brand team developed the Westin Heavenly inflight blanket, which is inspired by signature design elements of the iconic Westin Heavenly Bed. The muted grey hue blanket exudes aim to simultaneously pay tribute to the two brands.
Delta’s main cabin blankets have also been upgraded, featuring woven fabric in a sensory blue hue. Each blanket has been designed with durable long-lasting materials.
The Westin Heavenly In-Flight Blanket launch is a part of a larger, ongoing partnership between the well-being brand and Delta to improve the inflight sleep experience.
Customers in select cabins currently enjoy Westin Heavenly In-Flight Bedding – the coveted, luxurious white comforters and hypoallergenic pillows – along with Delta-branded sleepwear, noise-cancelling headsets and TUMI amenity kits featuring Kiehl’s Since 1851 products.
Buddy’s buys Arden Kitchens
November 1, 2016
Buddy’s Kitchen, Inc. has acquired the former Arden Kitchens frozen food facility in Lakeville, Minnesota.
“We’re growing rapidly and need the extra space to accommodate that growth,” said Dave Smith, ceo of Buddy’s Kitchen. The acquired facility is 92,000sqft and sits on 16 acres.
Best known as a producer of custom gourmet breakfast products for airline and convenience foodservice, Buddy’s has more recently added capabilities to produce gluten-free and organic products, which are in high demand from both existing and new customers.
Founded in 1974, Buddy’s Kitchen currently operates a 65,000sqft leased facility in Burnsville, Minnesota. “We have almost eight years left on the Burnsville lease and plan to operate both facilities for the foreseeable future,” Smith added.
Buddy’s Kitchen manufactures custom frozen food for specialty food service operators. It currently employs over 300 people at its Burnsville plant. It expects to add up to 150 more when it opens the Lakeville facility in early 2017, after extensive renovations.
“We serve a handful of very food-forward customers who appreciate our agile innovation and flexible manufacturing processes,” said Smith. “Those customers are growing rapidly today.”
New brands in Etihad First
October 25, 2016
Etihad Airways has a new amenity kit for First, designed in partnership with two leading fashion and beauty brands: Christian Lacroix and Hungarian skincare company Omorovicza.
The new bags partnership, facilitated by Buzz, will be introduced on the airline’s Airbus A380 flights between Abu Dhabi and London, New York, Sydney, Melbourne and Mumbai, and then fleet-wide in early 2017.
The male and female embossed bags come in two colours: plum for women and grey for men. A second phase will see new kits in burgundy for women and black for men.
There are two varieties for each sex: a wash bag and convertible flat case for men, and debossed fold-over bags for women which double as a clutch bag. The men’s bag can be used buttoned down as a wash bag or, when opened flat, as storage for tablet devices such as iPads.
The bags contain four anti-ageing and rejuvenating items by Omorovicza, hand-picked from the brand’s ‘Gold’ collection. The anti-inflammatory gold in the luxurious creams, serums, oils and scrubs heals micro-damage and strengthens mature skin.
The inflight essential products include a lip balm; a facial moisturiser with cooling gel-cream that absorbs instantly and provides long-lasting hydration; a nourishing, lightly-scented hand treatment; and a refreshing cleansing wipe.
Four Omorovicza items will be available in the washrooms: a Queen of Hungary face mist: a hydrating and energising mist that refreshes the skin and stimulates the senses; a fragrant and refreshing face and hand wash to cleanse and hydrate the skin without stripping it of its natural oils; and a nourishing, lightly-scented hand lotion.
Other comfort items included are ear plugs, a comb, a care pack (consisting of cotton pads, ear buds and an emery board), a dental pack, a sleep pack (with comfortable socks and eyeshades), and a relax pack (with pillow mist and pulse point oil). The offering for men also includes a shaving kit.
American partners Michelin Brit
October 25, 2016
American Airlines has partnered with British Michelin-star chef, author, television personality and restaurateur, Mark Sargeant, to design an exclusive menu for Flagship First Class passengers travelling from London to the US.
The à la carte menu now onboard features dishes personally designed by Mark using fresh ingredients and innovative flavour combinations, and is available on flights from Heathrow to Chicago O’Hare; Los Angeles; New York John F Kennedy; Miami and Dallas/ Fort Worth.
Menu highlights include ‘poached native lobster’, and ‘roasted duck with hoisin barbecue sauce’ to start, followed by ‘slow-cooked West Country pork belly with fennel seed and white bean cassoulet’, or ‘barbecue short rib of Angus beef with sweet potato champ and red cabbage slaw’ for the main course. For dessert, a ‘warm spiced Victoria plum crumble with English custard or vanilla ice cream’ offers a nostalgic seasonal treat.
Wine-pairings to complement Mark’s dishes include white and red wines from France, Chile, Australia and California, as well as French champagne, a Spanish sherry and a Portuguese desert wine, each bottle has been carefully-chosen to elevate the dining experience.
On US to Europe services, award-winning US chef, author, television personality and philanthropist, Maneet Chauhan, has lent her expertise to the menu choices with a globally-inspired à la carte menu for routes to Milan, Barcelona, Zürich, Amsterdam and Paris. A selection of main courses designed by Maneet will also be available on outbound flights from the US to Latin America in First and Business.
Iberia launches Premium Economy
October 25, 2016
Iberia has unveiled a Premium Economy cabin that will be available on 37 of its long-haul aircraft from summer 2017.
The new cabin will be installed on eight Airbus A330s-300s, 13 A340-600s and on 16 new A350-900s to be delivered in 2018.
The seat will be 19 inches wide and have a 37-inch pitch. They will recline 40% more than seats in the economy cabin and feature adjustable foot and headrests, noise-cancelling earphones and an exclusive amenity kit.
Passengers will also have full access to the in-flight entertainment programme via 13-inch display screens. Additionally, Premium Economy passengers will enjoy priority boarding and disembarkation, extra baggage allowance and upgraded dining options.
“Iberia is the sole airline that will offer this intermediate seating class on direct flights between Spain and Latin America, which should strengthen our leadership of this market,” says Iberia’s chief commercial director, Marco Sansavini.
The first aircraft to be equipped with the new cabin will be used next summer on routes between Madrid and Buenos Aires, Bogota, Lima and Chicago.
Flying Food’s hat-trick
October 25, 2016
Flying Food Group (FFG) has earned a trio of global supplier awards from Virgin Atlantic for 2016.
Virgin Atlantic presented FFG awards for its overall cabin performance in Upper Class; for its innovative culinary team and to recognise account manager Rex Nichols at JFK.
There is a thriving connection between VS and FFG, according to Jim Ball, FFG vp of sales & service, who said that there is a great relationship between the two companies which collaborate at EWR and IAD on daily flights to Heathrow; JFK on five flights daily flight to Heathrow; at MIA on 7-14 flights weekly flights to Heathrow and at MCO on 3-5 flights daily to Gatwick and other airports.
The awards were presented at the Virgin Atlantic Global Catering Awards event in the UK. FFG Executive Chef Henri Alcade, FFG VP Research & Development, led the culinary and production teams attending the awards event.
Pictured (l-r) are: Jacky Toh—Corporate Executive Chef; Brenda Sanchez—MCO Account Mgr; Chef Henri Alcade, vp R&DP; Rex Nichols, JFK director of operations; Jing Jing Liu, specs/pricing analyst; Paul Freitas, EWR customer service manager; and Claude Berre, MIA executive chef.
Healthier options get onboard
October 25, 2016
Absolute Taste and The Aviation Nutritionist have joined forces to launch a range of inflight meals designed to offer passengers a nutritionally balanced and health enhancing onboard dining experience.
Responding to the ever-increasing interest in cleaner eating and the growing number of passengers concerned over the nutritional value of each meal, each dish is designed to promote easy digestion, encourage the ability to detoxify, improve depleted energy levels whilst travelling and aid inflight comfort and sleep.
The nutrition-conscious meals will debut on ConnectJets’ private jets out of London City Airport.
En Route goes pink for Cancer
October 25, 2016
En Route is stepping up its support for Breast Cancer Care by raising awareness of the disease amongst passengers and crew through pink-themed products on Emirates.
Crew will be offered Stoats’ Cranberry and Raspberry Porridge, which is a nutritious blend of Scottish oats that turns pink when the cranberries and raspberries are stirred in, topped with a sprinkle of brown sugar.
Passengers will also be offered one of two pink snacks: Biscottea Strawberry Shortbread, made with natural ingredients, or Organic Chocolate Coated Berries, an melange of dried strawberries and blueberries coated in white chocolate, dried strawberries dipped in milk chocolate and dried raspberries covered in dark chocolate.
Breast cancer is the most common cancer in women worldwide, with 1 in 8 being diagnosed in their lifetime. Men can also develop the disease, with 1 in 870 developing breast cancer. Breast Cancer Care is the only specialist UK-wide charity providing care, support and information for those affected by breast cancer.
This is the third year running, the company has supported Breast Cancer Care and sees it more than doubling its donation to £25,000.
The new selection on Emirates flights is packaged with the slogan “The Power of Pink”.
Qatar partners with Giorgio Armani
October 17, 2016
Qatar Airways has launched a newly-designed range of luxurious Giorgio Armani fragrances and beauty amenity kits for First passengers on selected A380 flights.
The amenity kits are designed in black, the signature colour of Giorgio Armani, and feature golden accents reflecting the latest Giorgio Armani fall/winter 2016-2017 collection.
Women will receive a kit that doubles as make-up or jewellery bag post-flight, while men will receive a smart travel bag made with a ribbed fabric that reflects the latest trends in male style and luxury.
The female kits include moisturiser, eye makeup remover and Giorgio Armani Crema Nera Extrema; while male kits finclude a shampoo, lotion and Armani Men Perfect Master Serum.Both amenity kits include a comfort bag consisting of lip balm, socks, eyeshades and ear plugs while the ladies kit also includes a hair brush.
The new range of Giorgio Armani Fragrances and Beauty amenity kits are available exclusively on overnight services on all First Class long-haul and ultra-long-haul flights on the airline’s Airbus A380. Qatar Airways’ Airbus A380 operates on select services to Paris, London, Bangkok, Guangzhou in China, and now on the daily A380 service to Sydney, Australia.
Icelandair crews buddy up
October 17, 2016
Icelandair is taking onboard hospitality off the aircraft with the reintroduction of its Stopover Buddy service connecting passengers with members of the airline’s team for personalised insights while on a stopover.
All passengers on a transatlantic stopover can now request a free Buddy and are matched according to their requests and interests. Buddies will be on hand to act as a host in Iceland and offer their personalised local expertise.
For example, co-pilot, Sverrir’s brother is in Icelandic band, Of Monsters and Men and could arrange an exclusive meet at Iceland Airwaves festival. Flight attendant Hlíf is related to the captain of the women’s national football team and could take a passenger to watch her at a local game. Captain Bjorn is a keen adventurer and could help a visitor plan the ultimate proposal in one of Iceland’s best secret beauty spots.
The Stopover Buddy service was launched in response to global research highlighting people want to experience local culture and unique adventures over anything else whilst on holiday. Over half (51%) of the respondents stated they are keen to mix with locals when abroad to have an authentic local experience and three quarters admitted to feeling embarrassed for looking like a tourist.
The Buddies are available for any Icelandair transatlantic passengers to enjoy from October 11 2016 to March 31 2017.
VistaJet’s creative cocktails
October 17, 2016
Private aviation operator VistaJet, claims to be raising the onboard bar with the introduction of an innovative cocktail collection created exclusively by Simone Caporale, internationally recognised mixologist.
Simone has reimagined the glamorous cocktails from the 1950s, a golden age of aviation, for a curated cocktail collection using a range of innovative techniques.
“From alcohol ‘clouds’ to molecular tricks, Simone Caporale is the finest mixologist in the world, so we are delighted to bring our clients the ultimate in-flight cocktail experience.” said Nina Flohr, VistaJet’s Creative Director. “Simone has developed new inflight techniques for flavour-balancing and to enhance the travel experience. He has personally trained all of our hostesses to perfect each drink in the collection.”
The inflight menu includes eight original creations such as the 50/50 Manhattan, blended with equal parts scotch whisky and red vermouth with a hint of oak smoke; the Sake Blossom with Nobu sake complimented by organic black cherry and tonka bean; and the Negroni Aperitivo, mellow and slightly bitter.
Singapore chooses Alpha LSG
October 17, 2016
Alpha LSG has been awarded a new contract to cater Singapore Airlines flights out of Manchester, and its existing agreement at London-Heathrow has been extended.
From October 30 Alpha LSG will be catering five flights each week on a new route operating non-stop from Singapore to Manchester and then continuing on to Houston. Under the new arrangement Alpha LSG will also cater five return flights from Houston that will stop over at Manchester on route to Singapore.
The extension to Alpha LSG’s existing contract with Singapore Airlines will see it continue to cater 28 flights each week out of London-Heathrow.
Richard Wood, Alpha LSG Managing Director said: “We are delighted to announce these new agreements with Singapore Airlines. Outside of Singapore, London-Heathrow is one of their largest operations and we are honoured to be entrusted with catering one of Singapore Airline’s flagship routes. Our new contract in Manchester also reflects the strength of our excellent relationship with the airline.”
Alpha LSG currently supplies nearly a million meals each year across Economy, Business and First cabins for passengers travelling on over 1,450 flights on Singapore Airlines services from London-Heathrow.
Delta lies flat
October 17, 2016
Delta is to become the only airline to offer lie-flat seats in the premium cabin between Los Angeles and Washington-Reagan.
The airline will begin daily nonstop service from Los Angeles International Airport (LAX) to Ronald Reagan Washington National Airport (DCA) on April 24, 2017 and all flights will be operated using a Boeing 757-200 aircraft with full flat-bed seats in First.
Ranjan Goswami, Delta’s vp sales, west region, says: “We know that for Delta customers in L.A. and D.C. ‘how’ they get there is important. As the only airline to offer full flat-bed seats between these markets, our customers will arrive rested and productive – and it’s that premium distinction in the customer experience that differentiates Delta. We’re pleased our growth and investment on the West Coast has created this opportunity.”
Malaysia adds new wine range
October 10, 2016
Malaysia Airlines has unveiled a new range of wine and champagne to be offered to its First and Business customers travelling between London and Kuala Lumpur.
The new selection will sit alongside the fine dining Chef-on-Call menu, featuring a wide selection of 25 dishes ranging from Malaysian favourites, chef’s recommendations, healthy and light meals.
In Business the offer now includes: Champagne Duval Leroy “Fleur du Champagne” Premier Cru NV; Chateau Doyac 2011, AOC Haut Medoc, Bordeaux; D’Arenberg The Footbolt Shiraz 2013, McLaren Vale; Bodega Piedra Negra Malbec Reserve 2014, Mendoza, Argentina; Wairau River Sauvignon Blanc 2015, Marlborough; Maison Trenel Bourgogne Chardonnay 2014, Burgundy; Pikes “Traditionale” Clare Valley Riesling 2015, South Australia; and Chateau Monteau Raba 2010, AOC Sauternes.
First passengers are offered Champagne Joseph Perrier Cuvee Josephine 2004; Chateau Frombrauge 2012, AOC St-Emilion Grand Cru Classes, Bordeaux; Schubert Wairarapa Syrah 2013, Martinborough; Domaine Chandon de Briailles Pernand Vergelesse 1er cru “les Vergelesses” 2011, Burgundy; Bodega Piedra Negra Malbec Reserve 2014, Mendoza, Argentina; Stonier Lyncroft Vineyards Chardonnay 2013, Victoria; Chateau La Louviere Blanc 2013, AOC Pessac Leognan, Bordeaux; Pikes “Traditionale” Clare Valley Riesling 2015, South Australia; and the Chateau Monteau Raba 2010, AOC Sauternes, Bordeaux dessert wine.
Arved von zur Mühlen, chief commercial officer at Malaysia Airlines said: “At a time when some airlines are reducing the level of food and beverages on-board flights, Malaysia Airlines is choosing to invest in quality products for our customers. We pride ourselves in ensuring our customers have a truly amazing experience, we believe that our new wines and champagnes will further enhance that experience.”
Pre orders for Ukraine
October 10, 2016
Ukraine International Airlines is now offering a pre-order option for onboard meals.
Passengers can use the pre-ordered meal link on the airline’s website, submit information on the flight date and route, and choose the preferred meal options out of an extensive selection of snacks, hot courses, and sets.
In addition to basic menu, passengers are offered vegetarian, kosher, Muslim, and children`s menu. Eventually, UIA plans to enhance the selection of special menus by offering clients Chinese cuisine. Drinks and beverages can be purchased onboard during the flight.
Pre-ordered meals should be booked minimum 50 hours prior to scheduled departure. The option is available for Economy passengers on most medium-haul flights while complimentary meals are still available in Business, and in Economy and Premium Economy on long-haul flights, as well as in Economy Class on UIA scheduled services to Kazakhstan, Iran, and Jordan.
New deals in Bangkok
October 10, 2016
Bangkok Air Catering (BAC) has unveiled new developments and two new contracts with Swiss International Air Lines and Kuwait Airways out of Bangkok.
The company has also expanded its kosher box offering following positive feedback.
Bangkok Air Catering Samui base is now fully operational, and the construction of Bangkok Air Catering Phuket is under way and due to launch around July 2017.
Construction of the Gourmet Primo facility will shortly be under way in Pravej. Gourmet Primo will offer cost-saving solutions for catering, hotel and other businesses, bringing value-added products to the domestic and export markets.
Servair deal with Hainan
October 4, 2016
Servair has been chosen by Chinese airline Hainan Airlines to provide onboard catering for its Paris-Xi’An route for the next three years.
The service, operated by an Airbus A330-200, has a completely new catering offer as part of Hainan Airlines’ ‘exclusive restaurant onboard’ programme. The new menu features signature meals from Mathieu Viannay, chef of La Mère Brazier in Lyon (two stars in the Michelin Guide), developed in collaboration with the Servair chefs.
The offer is part of a deliberate strategy from the Chinese airline to provide a new gastronomic experience onboard its flights. Menus are also signed by Michelin-starred chefs on flights from Paris, Berlin and Brussels.
Michel Emeyriat, ceo of Servair, said: “This new partnership is a source of real pride for us. Hainan Airlines is a prestigious company, with a very high quality offer. For all our teams, assisting them in introducing this new gastronomic offer is both an ambitious challenge and true recognition of our know-how. All our passion is behind this new challenge.”
British Airways deal for Tourvest
October 4, 2016
British Airways has awarded Tourvest Inflight Retail Services the contract to manage its new short-haul food and beverage service.
The new catering service will enable customers to purchase Marks & Spencer Food on the Move options on British Airways’ short-haul and domestic flights from January 2017. It follows extensive customer research and feedback, which found that travellers want more choices that reflect their on-the-go preferences.
Tourvest is working with British Airways and Marks & Spencer in order to design the menu, which will include a number of fresh options as well as ambient products that are easy for customers to eat on the flight or take with them for their onward journey.
Tourvest has also extended its contract to supply and manage the Duty Free service to British Airways worldwide, which it has held since January 2012.
Troy Warfield, British Airways’ director of customer experience, said: “The logistics, delivery and value proposition of both our new short-haul catering option, together with our duty free service are incredibly important to the experience our customers receive. We needed a company capable of dealing with the scale and complexity of our operation, and we believe Tourvest is the perfect option.”
Clive Jones, ceo of Tourvest Inflight Retail Services, said: “We are incredibly proud to be managing such a critical move for British Airways. It’s a real honour for our business to be associated with such British giants as British Airways and Marks & Spencer.”
Both contracts have been awarded following a bid process led by International Airlines Group (IAG), British Airways’ parent company.
New deal for Flying Food Group
October 4, 2016
Flying Food Group IAD is now catering the new Royal Air Maroc (RAM) route between Washington D.C. and Casablanca.
Nicolas Rondeau, FFG executive vice president, airline sales, said FFG is now servicing its the three weekly flights launched September 8 using its cutting-edge IAD facility located less than five miles from Dulles International Airport.
Virgin Trains wins innovation award
October 4, 2016
Virgin Trains has won the ‘Most Innovative Caterer’ award in the Onboard Retail Category at the annual International Rail Catering Group awards.
The award recognised a menu which included dishes such as lemon and herb roasted chicken and a chicken curry developed by chef James Martin who also developed an exclusive range of jams, produced by Yorkshire based The Fruity Kitchen, and a premium Black Pudding served at breakfast in the full-English.
Alison Watson, head of customer experience for Virgin Trains on the east coast said: “We are so pleased to see our menu get the recognition it deserves at the International Rail Catering Group awards. We believe in providing an outstanding service to our customers onboard and working with James Martin to develop this menu has been a key part of this.
“This is another step in Virgin Trains’ journey of improving every element of our customers’ experience when they travel with us. Our new First Class carriages are rolling out on a weekly basis now and our Azuma trains are being prepared to the highest spec in anticipation of future customer needs.”
Google gets onboard
October 4, 2016
Ethiopian Airlines is using a Google “Seat View”to give potential customers a tour around its Cloud 9 Business Class and Economy cabins on its A350-900 XWB.
The tour allows passengers travelling between London Heathrow and Addis Ababa to take a closer look at the seat of their choice before their trip. The feature is expected to be especially helpful to passengers bidding for an upgrade to Cloud 9 Business Class through Ethiopian’s PlusGrade programme.
The virtual tour includes integrated pop-up panels to highlight special cabin features including seat specifications, IFE offerings, and Cloud 9 food and beverage menus. Customers can also book, manage existing reservations or log into their ShebaMiles account after finishing the tour with a single click.
“Ethiopian Airlines has an incredibly modern fleet unrivalled by other African carriers, so we felt we needed an equally modern way of showcasing our product for both the direct consumers and travel trade”- says Renata De Sousa, the UK Sales and Marketing representative.
The airline plans to add its new B787-800 Dreamliner onto Google Street View in the coming weeks.
Hot options on JAL
October 4, 2016
Japan Airlines (JAL) has responded to growing demand for hot dining options in its airport lounges outside Japan by adding hot offerings in Frankfurt, Honolulu and San Francisco.
The airline will now serve yaki-onigiri vhazuke (grilled rice ball dipped in soup stock) at its Sakura Lounge at Honolulu International Airport with further hot options at the its First and Sakura Lounges in Frankfurt and San Francisco International Airports starting from October 2016.
Frankfurt travellers will get a new chicken curry dish based on a special recipe that includes Japanese ramen (noodles) from Frankfurt-based restaurant MUKU with a second MUKU ramen dish to follow soon.
San Franciso passengers will also be served the yaki-onigiri chazuke and Chikuzen-ni (simmered root vegetables with chicken) in addition to the Futomaki sushi (sushi roll) currently served.
Honolulu passengers will be offered a special yaki-onigiri chazuke (grilled rice ball in umami soup).The grilled rice ball is made with California Koshihikari rice and flavoured with Hawaiian sea salt.
KLM extends award miles options
October 4, 2016
KLM Royal Dutch Airlines Flying Blue members can now use their award miles to pay for tax-free items onboard.
The expansion of the Flying Blue programme provides new ways to spend award miles. The programme was expanded last year to include earning and spending miles earned with Transavia.
Flying Blue members can already use their award miles to buy tax-free articles in the web shop, Shop@KLM, and pay for flights, extra baggage or legroom, hotel rooms, or car hire. And now they can redeem them onboard as well. Flying Blue members can collect award miles, for instance, by booking flights with KLM, Air France, or other airline partners.
CrossCountry rail ups its offer
October 4, 2016
UK train operator CrossCountry has re-launched its onboard pre-order menu to include new offerings and a range of gluten free and vegetarian options.
A new wine selection has also been introduced to complement each dish. Richard Cross, catering buyer at CrossCountry. “Our new pre-order menu caters for a range of lifestyles and palates; the Concha Y Toro Chardonnay, for example, provides the perfect accompaniment to our poached salmon supreme. It is the ultimate indulgence for a warm up to a weekend getaway or a delicious finish to a long day at work.”
The new pre-order menu will be available on selected routes from Edinburgh to Plymouth, and Manchester to Bournemouth, covering major cities and towns such as York, Birmingham and Oxford – ideal for those who are travelling long distance.
The pre-order service also offers an exclusive meal deal option; two main meals, two desserts and a bottle of wine from CrossCountry’s Pier 42 range for just £25
Richard Cross added: “From our new vegetable tagine to our gluten-free salted caramel chocolate pot, there is something for everyone.”