SkyChefs has undergone significant change recently. What has been the biggest transformation within the business, and why now?
The biggest change has been separating ourselves from the Lufthansa Group. It’s taken us a good 18 months to transform the business and get back to the fundamentals of everything we do – our standard operating procedures, our ownership, our capabilities and really getting the basics of airline catering right. I think we’ve done that well.
We’ve also been able to identify a really bright future for SkyChefs through investments in technology and by building a culture based on performance and growth.
The refreshed SkyChefs brand is built around the promises to Deliver, Delight and Differentiate. How are those principles translating into tangible improvements for your airline customers and, ultimately, their passengers?
The business has changed over the last decade. What used to be considered a nice-to-have is now simply expected. The basics have become much more demanding.
Today you have to run a reliable operation, be on time, deliver exactly what you promised and do it very safely. We’ve invested heavily in technology and visibility to ensure we can deliver on those expectations.
There are caterers that are particularly strong in last-mile logistics and others that excel in culinary expertise. We want to be exceptional across the entire aviation infrastructure. We want to be great at airline catering from A to Z.
We want customers to choose to do business with us, not feel forced to. In some markets we’re the only caterer available, and we want airlines to be genuinely delighted about that.
SkyChefs has a strong presence across North America, Latin America and parts of Africa. Where are the greatest opportunities for growth?
The US is definitely our growth engine and our focus right now.
We’ve separated our regions because we didn’t see major efficiencies in managing them all together. The management teams and processes were already separate, so giving each region greater autonomy made sense.
The opportunities in the US are huge. We opened our San Francisco hub with United last year – a fantastic example of partners coming together with a shared vision for growth and mutual trust.
We’re heavily invested in building true partnerships with our customers. We want them to be excited to work with us, just as we’re excited to work with them. There are some really exciting developments still to come.
One of those developments is your new Seattle production facility. What will it bring to the business?
We’ve partnered with Alaska Airlines to build what I believe will be the world’s most state-of-the-art automated airline catering kitchen, alongside an exciting innovation centre in Seattle. We expect the facility to open in the second quarter of 2027.
Today we’re spread across five different buildings in the Seattle region, so consolidating into one location will dramatically improve efficiency while also helping us build one strong culture across the team.
Next year marks SkyChefs’ 85th anniversary. How do you ensure it continues to evolve?
SkyChefs began in 1942 as part of American Airlines. Back then aircraft stopped regularly for refuelling, loading mail and passengers, so SkyChefs operated airport lounges where travellers could eat because there was no onboard catering.
As aviation evolved through the jet age, SkyChefs naturally evolved into onboard catering while also operating lounges, hotels and other travel services.
Some 85 years later, we’re still rooted in many of those same core businesses. Our lounge business is growing dramatically as airlines continue to invest in premium lounge experiences. Airline catering remains central to what we do, and our retail commerce business supplies fresh food to retailers across the US.
What can visitors expect from SkyChefs at this year’s IFSA Expo?
This will be our first time exhibiting, which we’re really excited about. Being held in Dallas, where we’re headquartered, made it the perfect opportunity.
Our exhibit will centre around three things. First, our culinary work and what our chefs are creating across the US. Second, innovation – not just automation, but new ways of doing business differently. And third, operational excellence: how we execute every day and what 85 years of experience translates into in practice. We’ll also be showcasing some proprietary systems, new technology and innovations around vehicle operations that we’re excited to discuss with customers.
As I like to joke, we’re not your grandfather’s SkyChefs. If you’ve worked with us before, stay close because there’s a lot more to come. And if you haven’t, we’d love you to stop by, hear about our vision for the future and hopefully leave as excited about it as we are.
Erik Olund joined SkyChefs in January 2025 and was promoted to CEO in early 2026. Prior to SkyChefs, he served as Chief Operating Officer, Jetstream Ground Services, VP, Caliber Collision, and MD of Base Maintenance, American Airlines.
