November 6, 2026

Uncategorised

Ian Rutter discusses fresh and frozen food trends

Ian Rutter, Chef Proprietor of Brown Sugar Development, a company which has been working with the travel sector for 14 years. Ian has a...
Features

Pours for Thought: Curating the winecellars in our skies

Kelly Stevenson, Director at JetVine, specialises in supporting wine producers and airlines to offer the world’s best wines, and looks how to make choices…
Tech

A timely fix: Predictive Maintenance

Collins Aerospace is bringing Predictive Maintenance to aircraft interiors. New products – enabled by Artificial Intelligence (AI), edge computing, advanced sensor technology and real-time data...
Food

Culinary delights at 30,000ft: Onboard travel catering

Polly Magraw, Event Director, WTCE, explores how are airlines continuing to deliver the 'wow factor' to a customer base that is increasingly conscious of spending
Food

Cooking kosher in Arabia

Kosher Arabia was one of the companies that participated in the 2023 Onboard Hospitality Forum-Asia in Singapore on November 8-9. In this interview with Stuart...
Homepage

Dental hygiene: Keeping smiles on passengers

We look into the latest oral hygiene trends developed to meet the needs of travellers and their transport providers…
Food

Catering on the bounce

Stuart Forster reports on growth in the global inflight catering industry at a time of rising costs… 
Design & Innovation

Once upon a time: Storytelling through design

Through carefully curating all touchpoints throughout the passenger journey with thoughtful and intentional design, airlines can convey the true story of their brand, says April Waterston
People

The Burnt Chef Project

Everyone in the hospitality industry knows how tough work can be – it is accepted as part of working life. During and following the...
Features

Is there a doctor onboard?

Inflight medical kits are becoming increasingly sophisticated. Julie Baxter explores what’s being added and why...
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