Singapore Airlines collaborates with Ramen Keisuke
September 20, 2019
Singapore Airlines (SIA) today announced the unveiling of a six-month collaboration with Ramen Keisuke to serve its Japanese ramen creations on selected SIA flights from 1 October 2019.
Founded by celebrity chef Keisuke Takeda, Ramen Keisuke is known for its signature ramen creations that have revolutionised the traditional ramen scene in Japan and Singapore.
Customers can expect four Ramen Keisuke speciality dishes on rotation: Keisuke Tonkotsu Ramen, which features a creamy pork broth with sliced pork, cloud ear fungus and spring onion; Keisuke Lobster Ramen, which features a rich lobster broth with sliced chicken, bamboo shoot, cloud ear fungus, leek and yuzu; Keisuke Miso Ramen, which features a creamy miso flavoured pork broth with sliced pork, cloud ear fungus and spring onion, and Keisuke Niboshi Ramen, which features a smoky dried sardine and pork broth with sliced pork, fish cake, bamboo shoot and spring onion.
Multiple rounds of testing and simulation were conducted over a period of six months in both Japan and Singapore to ensure that the original and authentic tastes of the ramen dishes are retained in the high-altitude conditions of an inflight environment.
The ramen dishes will be offered in Business on selected Japan routes and will be available via ‘Book the Cook’ for both First and Business customers on all routes, for selected flights departing Singapore.
“We are excited to have this opportunity to delight our customers with Chef Keisuke’s well-loved, award-winning ramen creations,” said SIA’s senior vice president customer experience, Mr Yeoh Phee Teik.
“Meticulous attention was paid to every detail – the texture of the noodles, richness of the broth, and quality of the ingredients used – all to ensure that the bowl of ramen tastes as good in the air as it does in a Ramen Keisuke restaurant.”
“We are honoured to have this exciting opportunity to feature our ramen on one of the best airlines in the world,” said Mr Keisuke Takeda, founder of Ramen Keisuke.
TUI Group reduces plastic onboard
September 19, 2019
Holidaymakers travelling on all TUI’s airlines this summer will have seen significantly less plastic onboard as the holiday company announces the removal of over 26 million single use plastics since 2018.
3.7 million pieces came from reducing plastic cutlery packs onboard. The amount of plastic coating on onboard headphones has been condensed and plastic bag wrapping from blankets replaced with a paper collar. The airlines also discontinued the use of plastic bags for onboard shopping.
TUI airlines has also redeveloped its children’s activity kits available on long-haul routes. The activity kit will be housed inside a paper envelope rather than a plastic wrap, and include a mix of games with eco-messaging, encouraging children to think about how they can help reduce plastic waste whilst on their holidays.
In addition to this, the airline has created a new sustainable amenity kit that is encased in a re-usable bag, which is made recycled plastic PET bottles. Not only is it utilising recycled plastic, but it has also removed 1 million additional pieces of single use plastic from the kits. Where packaging is still needed for hygiene reasons, this has been achieved using FSC certified paper.
“We are proud to be the most carbon efficient airline in the skies and are committed to making our onboard operation as efficient and sustainable as we possibly can too,” said Jill Nye, director of inflight services for TUI Aviation.
“We have been working extremely hard to reduce plastic use on aircraft and have many other initiatives in place to reduce waste and integrate sustainable practices. We are proud of the progress we’ve made in the last year and continue to look at new and innovative ways for us to do much more in the future.”
Virgin Voyages reveals high-fashion uniform
September 19, 2019
Virgin Voyages has unveiled pieces from its new uniform collection designed by British fashion designer Gareth Pugh during London Fashion Week.
A two-year project in the making, Pugh joins Virgin Voyages’ Creative Collective – a line up of designers, artists, and producers, including the likes of Tom Dixon, Roman and Williams and Mark Ronson, among others, who are collaborating with the company to transform how life at sea can look and feel.
The uniform collection pairs Pugh’s high-fashion modernist approach with Virgin Voyages’ design ethos of the Modern Romance of Sailing, which tries to embody a love of the sea and the glory and sophistication of the heyday of the ocean liner with a contemporary yacht-like style.
The collection features a combination of structure and fluidity and includes a wide range of looks from slick razor-sharp tailoring, leather body-con evening wear, to relaxed pillow-case tunic shirts, referencing the early days of British punk.
“For this project, we were really allowed to push the boundaries, and to redefine the idea of what constitutes a uniform. We ultimately wanted to make everything about it modern, luxurious and desirable – to allow the entire crew to look and feel like a million dollars, in keeping with the rest of the experience,” said Pugh.
The collection allows for most crew to have a range of looks to choose from both day and night, and also breaks with cruise traditions by having no epaulettes stripes for officers, no ties and no waistcoats.
Young star chef gets onboard SWISS
September 17, 2019
SWISS and the IGNIV at the Grand Resort Bad Ragaz in Canton St. Gallen have teamed up to present the menu creations of young top Swiss chef Silvio Germann aboard the airline’s flights.
For the next three months, premium travellers on SWISS’s long-haul services from Switzerland will be able offered menus and regional specialities created by young top Swiss chef Silvio Germann.
Part of its ‘SWISS Taste of Switzerland’ inflight culinary programme, the collaboration puts the spotlight on Canton St. Gallen in Eastern Switzerland to feature culinary creations Germann works on at Grand Resort Bad Ragaz’s ‘IGNIV by Andreas Caminada’ restaurant. He was named 2019’s Chef of the Year this spring, and has already earned 17 Gault&Millau points and a Michelin star.
His new menus have been specially devised for Business and First passengers. Starters include a truffle mousse with egg, leek salad and Belper Knolle cheese; and a main course of ‘Made in St. Gallen’ game sausage, sautéed black cod fillet with seafood nage and beef tenderloin served with shallot jus and leek and sour cream quiche. Dessert includes a sea buckthorn jelly and sour cream.
In Business a starter of Balik salmon sashimi with dill cream and smoked fish mousse is offered alongside and three main courses that include sautéed cod fillet with seafood nage and veal ragout braised in vegetable jus. Dessert is a chocolate slice with plum mousse and brioche cream.
Italian style for Aeroméxico
September 17, 2019
Aeroméxico has collaborated with FORMIA to launch a new amenities programme in Business, launching in November.
Unveiled at IFSA EXPO in L.A., the Clase Premier kit sees the luxury Italian fashion house Etro onboard in the Americas for the first time. Its signature paisley-patterned fabric adorns the interior lining of the bag and eye mask.
The featured items include an extra-large sleeping mask, slippers rather than socks, mouth wash, Etro toiletries and an Aeroméxico-branded travel log book and pen from Chicago-based stationary brand Field Notes. Commenting on the notebook addition FORMIA ceo, Roland Grohmann said: “I believe travelling is an experience and Aeroméxico is the first to give passengers the opportunity to really remember it by taking notes during or after their flight.”
The kits will be available on Aeroméxico’s Boeing 787-8 and 787-9 Dreamliners, which operate the airline’s long-haul routes to destinations such as London, Paris and Madrid. They will be delivered without plastic wrapping as the airline works to support the United Nations on its Sustainable Development Goals. SVP On Board Product, Antonio Fernández Ojeda, said: “The kits will be delivered just with a tag as they would be in a store, as we are moving to eliminate all plastics onboard, and this kit is one of our first steps.”
New look for AirlineMporium
September 17, 2019
Food and beverage broker AirlineMporium has redesigned its website to make it more user-friendly for airline buyers searching new onboard products.
The completely revamped site features a simplified design, improved functionality, and clear and concise product descriptions. It claims to be the first interactive broker website giving access to product information 24/7 with enhanced search tools, live chat option and the ability to request product samples.
Buyers can request product pricing, develop wish lists, review nutritional information and view product images. Menus and sub-menus, highlight a full range of product attributes and new products and portfolio developments can be communicated to buyers instantly.
“Our team was hyper-focused on building a website that put all the product information airline buyers need at their fingertips so they can effortlessly learn about our brands from anywhere at any time,” said Julia Stamberger, ceo of AirlineMporium. “The modernised look and feel and improved navigation will serve as a valuable tool for users to conveniently search for in-flight food items.”
LATAM launches Premium Business
September 2, 2019
Latin America’s largest airline LATAM has launched a new Premium Business cabin concept designed to reflect the destination and be flexible to passenger needs.
The airline’s 200-strong fleet of boeing 777s and narrow-body A320s is being retrofitted with the new cabins and the redesigned service is already available across the fleet.
The custom-designed Premium Business cabin in a 1-2-1 configuration has flexible seating with the option for private solo seats or paired seats with dividers.
Cabin designer, Jaime Cornejo Swett, says: “We tested out a lot of different seats both on the ground and on long-haul flights to test ergonomics and comfort, and decided to go with this custom-designed seat from Thompson. Every seat has direct access to the aisle and the configuration is unique.”
“The design of the seats uses materials that reflect the destination, with marble reminiscent of the Andes, seat backs inspired by Brazil’s sandy beaches and woven fabric similar to that found in Peru’s Cusco,” he adds.
Premium pillows, comforters and duvets along with temperature-regulating and pressure-point technology for every flat-bed seat are designed to maximise passenger comfort.
The new culinary concept, designed by top Chilean and Brazilian chefs Pamela Fidalgo and Aninha, is based on fresh Latin American recipes and accompanied by some of the region’s best wines, chosen by master sommelier Hector Vergara.
Cabin staff have also been trained in new service protocols that include fewer interruptions. Passengers can choose if and when they are woken for meals and refreshments, for example.
The airline has also revamped its Economy cabin, adding more space, USB charging points, dedicated overhead bins and the option for premium services that include Premium Economy seats with extra legroom.
Japan Airlines introduces autumn menus
September 2, 2019
Japan Airlines (JAL) has announced new autumn menus on its international flights. Highlights include a classic fricassee dish in Economy and Premium Economy, the return of AIR Yoshinoya Authentic Beef Bowl and the renewal of JAL’s original rice crackers.
The ‘Anytime You Wish’ menu for First and Business passengers departing from London and Frankfurt will feature a new rice bowl developed by JAL chef Daisuke Hayashi and chef Shinichi Yamamoto, owner of a popular ramen shop in Frankfurt called Muku.
JAL’s inflight snack, the Original Rice Crackers, will also be renewed with a mixture of rice crackers, almonds, and Japanese bean confectionaries. The new colourful packages express the four seasons of Japan and are designed with the image of an origami crane.
The carrier will also be welcoming five young chefs from RED U-35, Japan’s largest culinary competition for chefs under the age of 35, to collaborate on meals for the airline’s Economy and Premium Economy passengers.
LSG Group expands in Russia
September 2, 2019
LSG Sky Chefs has opened a new customer service centre (CSC) at Novosibirsk Tolmatschowo International Airport (OVB) in Russia.
The company has been present at the airport through a joint-venture agreement with airport owner Novaport since 2012, and the new facility reflects ‘enormous’ growth at the airport. It has doubled passenger volumes from three to six million over the past six years.
Growth has been driven by the airport’s geographical location – between Europe and South East Asia – making it the largest air transit hub beyond the Urals. The airport offers passengers more than 2,000 practical combinations of connecting routes.
The joint-venture, Tolmachevo Catering, is managed jointly by majority owner Novaport and LSG Sky Chefs. LSG Sky Chefs oversees the entire operation and the new catering facility employs 350 with a capacity to produce up to 16,000 meals per day for customers like Siberia Airlines, Alrosa Airlines, Rossiya Airlines, the Ural Airlines, Yakutia Airlines and some charter carriers.
“The opening of this new facility is an important milestone in our cooperation with Novaport,” said Alfred Rigler, head of the LSG Group’s emerging markets region, during the opening ceremony. “Our trusting partnership goes beyond our presence in Novosibirsk. It also includes an inflight catering facility in Chelyabinsk. Both locations have experienced a remarkable development over the past several years.”
With a network of 12 locations across Russia, LSG Sky Chefs has a network of bases across 12 locations in Russia.
Singapore Airlines brings focus to wellness
September 2, 2019
Singapore Airlines (SIA), in collaboration with Singapore-based wellness brand COMO Shambhala, has announced the launch of specially curated wellness dishes on selected SIA flights. The wellness dishes are part of SIA and COMO Shambhala’s partnership aimed at enhancing passengers’ wellbeing and experience inflight.
Passengers can expect a menu of healthy dishes containing ingredients such as kiwi, yoghurt, beetroot and strawberries that aim to help customers feel refreshed even after a long flight. Others aim to promote good digestion and circulation for a more comfortable journey.
First and Business passengers will find the wellness inflight menu on selected flights departing Singapore to Hong Kong, Frankfurt, London, Melbourne, Perth and Sydney. The dishes will also be available for pre-ordering via ‘Book the Cook’ for First, Business and Premium Economy passengers on all routes departing Singapore.
“We are excited to unveil the fruits of our partnership with COMO Shambhala, tapping on their award-winning expertise in holistic wellness and nutritious cuisine for our inflight meals,” said Singapore Airlines senior vice president customer experience, Mr Yeoh Phee Teik.
“The introduction of these new wellness offerings underlines our commitment to the constant enhancement of our products and services to bring customers more enjoyable inflight experiences.”
In addition to the wellness dishes, SIA’s partnership with COMO Shambhala includes wellness articles designed to help travellers learn and practice well-being, whether before, during or after the flight. The articles cover a range of topics such as meditation, breathing techniques for relaxation, and body exercises suitable for periods of prolonged inactivity. These will be launched concurrently with the co-developed wellness dishes from September 1 2019, and will be exclusively available for download via the SIA mobile app.
Newrest expands to Turkey
August 28, 2019
Newrest is expanding its Mediterranean operations to Turkey. It has moved into the contract catering market there by taking a 50% stake in the family-run Turkish company, Pariltim Yemen, in partnership with founder Necat Aydin.
Founded in 2009, Pariltim Yemek has an annual turnover of €50 million and 2,400 employees. Newrest will work with the executive team led by Bahadır Aydin, son of Necat Aydin.
With this new stake, Olivier Sadran and Jonathan Stent-Torriani say they are affirming the Newrest Group’s desire to expand its strategic operations around the Mediterranean by diversifying its areas of business and expertise.
Qantas researches into passenger wellbeing
August 28, 2019
Qantas has announced three ultra long-haul research flights to gather new data on inflight passenger and crew health and wellbeing.
The flights form part of planning for Project Sunrise – Qantas’ goal to operate regular, non-stop commercial flights from the east coast of Australia (Brisbane, Sydney and Melbourne) to London and New York.
Each flight will have a maximum of 40 people, including crew, in order to minimise weight and give the necessary fuel range. The onboard research is being designed in partnership with Sydney University’s Charles Perkins Centre and Monash University in conjunction with CRC for Alertness, Safety and Productivity.
Those in the cabin will be fitted with wearable technology devices and take part in specific experiences at varying stages of the approximately 19 hour flights. Scientists and medical experts from the Charles Perkins Centre will monitor sleep patterns, food and beverage consumption, lighting, physical movement and inflight entertainment to assess impact on health, wellbeing and body clock.
Monash University researchers will work with pilots to record crew melatonin levels before, during and after the flights. Pilots will wear an EEG (electroencephalogram) device that tracks brain wave patterns and monitors alertness. The aim is to establish data to assist in building the optimum work and rest pattern for pilots operating long haul services.
Qantas Group ceo, Alan Joyce, says the flights will give medical experts the chance to do real-time research that will translate into health and wellbeing benefits.
“For customers, the key will be minimising jet lag and creating an environment where they are looking forward to a restful, enjoyable flight. For crew, it’s about using scientific research to determine the best opportunities to promote alertness when they are on duty and maximise rest during their down time on these flights.”
Customer feedback on food choices, separate stretching and wellbeing zones and entertainment options will also be tested.
Keeping up appearances with British premium priced catering
August 28, 2019
A recent study by J20 Spritz shows what the Brits think about pricing of food on the go in the travel. It seems that many often feel amazed at the cost of every-day food and drink products, experiencing up to 84 “How much!?” moments a year.
Trendy products such as kombucha drinks, speciality coffees or posh hand-made crisps, offered at a premium price because of their health benefits, branding or must have credentials are among the culprits most identified by consumers.
However, evidently the worst items are the pre-packed sandwiches sold on trains – which over 30% of respondents identified as the purchase that most made them do a double take at the price.
Perhaps it’s a must have these days, but splashing out on a speciality coffee also caused a stir for 21%, whilst ‘trendy’ smoothies came close at 20% and bar snacks such as chilli nuts or olives at 11%.
Interestingly for menu designers, many consumers also avoided products that had certain ‘sophisticated’ food and drink terms that registered on the expensive scale, such as ‘foam’ (43%), ‘deconstructed’ (39%) and ‘foraged’ (32%).
Yet despite the outrage, nearly two thirds (65%) ended up buying a stunningly expensive item because they were too embarrassed to cancel the sale. It just shows the power of premium brand marketing and how it can make many desperate to keep up appearances, whatever the cost.
Malaysia Airlines adds luxury
August 21, 2019
Malaysia Airlines is adding a new level of luxury for passengers in Business with new amenity kits, upgraded soft furnishings, and wifi connectivity.
Facilitated by FORMIA, it has become the first airline to partner with Aspinal of London for its new branded amenity kits. The kit contains high-end toiletries including Payot’s lip balm and its hand and body lotion. The kit comes in a range of luxe collectible colours and can serve post-flight as an everyday travel bags.
The Aspinal amenity kits will be available on selected Airbus A330 and A350 flights, including on the twice-daily A350 flight between London and Kuala Lumpur.
The kits are complemented by an all-new soft furnishings offer onboard, designed to ensure Malaysia Airlines’ passengers can experience world-famed Malaysian hospitality at its best.
Malaysia Airlines will also be extending its wifi offering to the A330 flight, and aims to have wifi onboard all its wide aircraft by mid-2020.
Approved Food mitigate airline waste
August 21, 2019
UK-based online retailer Approved Food has taken on a large supply of airline snack boxes following a cancelled order that left thousands of products heading for the bin.
The order of approximately 7,000 Mediterranean snack boxes was taken on by Approved Food after being cancelled by an undisclosed airline due to seasonal demands and menu changes, leaving the suppliers with a large, unusable order that was set to be wasted.
According to the International Air Transport Association, airline cabin waste alone is responsible for 5.2 million tonnes of waste each year, most of which go to landfill or incineration – a figure set to double over the next 15 years.
Andy Needham, md at Approved Food, said: “Even though the products are nearing or past their ‘best before’ date this does not mean that they aren’t perfectly safe to eat. They are no longer suitable for the airline but there is nothing wrong with the products themselves.
“This isn’t the first time we’ve taken on a large supply of ‘problem products’ from airline suppliers and it won’t be the last. Demand can change due to seasons, flight destinations, and many other factors. It can then be challenging for airline suppliers to find a sustainable solution for any excess stock or cancelled orders.”
Approved Food brand ambassador, Jonathan Straight, added: “It is a tricky situation, airlines are under high pressure to deliver a certain in-flight experience and this can lead to last minute menu changes or amended orders. We do, however, need to consider the impact this has on suppliers. Most of the time these products are branded and prepared with a particular airline in mind, making it difficult for the products to be repurposed by the original supplier.”
Flightweight addresses airline security
August 21, 2019
Flightweight has developed and introduced a patented SmartCart incorporating the AirGuard2, a high-security locking and sealing device that provides an additional level of security to a vulnerable goods and addresses potential aviation security threats.
The SmartCart and AirGuard2 address the risks airlines face from security lapses pertaining to food and duty-free delivery. AirGuard2’s electronic seal and RFID card eliminate the need for airlines, catering companies, and duty-free suppliers to secure their airline trolleys with traditional types of seals, such as plastic zip ties, cable ties, or padlocks which can be removed and replaced. The system also generates an electronic manifest which is available for the airlines to check and control the status and location of all their trolleys at any particular moment.
The SmartCart compliments security measures through its design and multi-point locking mechanism providing greater strength and security along the length of the door. As an added security measure, the patented modular design prevents the trolley from being disassembled externally. SmartCart trolleys and the AirGuard2 are fully tested and certified by the European Aviation Safety Agency (EASA) and the Federal Aviation Administration (FAA) (through reciprocity).
“Working in tandem, the new AirGuard2 and SmartCart designs are pioneering solutions to potential threats of theft and terrorism which are arguably among the most important problems that airlines, airport operators, and aviation agencies face each and every day. These safety mechanisms add a much-needed layer of protection and offer peace of mind for air travellers and flight crews throughout the world,” said John Brogan, managing director of Flightweight.
Porridge for breakfast on German railways
August 21, 2019
Berlin-based gastro start-up Haferkater has celebrated a new opening at Frankfurt central station, through SSP and Deutsche Bahn’s Station & Service subsidiary.
The store is now open and is located in the pavilion close to platform five, featuring Haferkater’s speciality – freshly cooked porridge served with a variety of toppings to take away.
Jan Kamp, director of business development & properties at SSP, said: “The founders of Haferkater have established this traditional Scottish dish as a popular breakfast alternative here in Germany.
The three founders started Haferkater in a former snack bar in downtown Berlin and have since won a number of start-up awards.
Levin Siert, co-founder and md of Haferkater, said: “Porridge stands for the lifestyle of a health-conscious, young urban generation. Our customers value wholesome, natural food. This is what they want for breakfast and for takeaway.” Rich in fibre, porridge is nutritious, healthy and a great menu option for vegans.
In keeping with Scottish tradition, Haferkater porridge is made using fresh-floured oats, water and salt. Customers can choose from a variety of sweet and savoury toppings, including almonds, cashews, cedar seeds, maple syrup, cream cheese, pear, honey, walnuts and thyme.
The menu also includes lunch options ranging from homemade salads and quinoa bowls to wraps and pastries. Coffee is made to the most modern standards from beans roasted exclusively for Haferkater.
Emirates brings spirit of Eid onboard
August 14, 2019
Emirates is bringing the generosity and spirit of Eid Al Adha to all its customers with a special inflight offering from August 11-14.
To celebrate the getting together of family and friends, an Eid menu with a touch of Middle Eastern hospitality will be served onboard the Emirates A380 lounge. This includes Arabic coffee, a date cake and a selection of Emirati pastries. Chocolates in a specially-designed Eid box from UAE-based gourmet chocolatiers, Forrey & Galland, will also be served to customers in Premium on all routes.
Economy passengers will be offered Emirates’ signature dish, a chicken or lamb machbous with date cake for dessert while First and Business customers will have the choice of lamb or chicken ouzi, a rice dish popular in the Gulf where the meat is slow cooked with roasted nuts and raisins. A special Emirati-style King Fish with rice will also be offered select routes. These mains are complemented with an Arabic salad and Premium customers can also choose from various Arabic desserts including chocolate fondant with labneh ice cream, date and almond nammoura made from semolina, or khabees served with Arabic coffee sauce and pistachio cream.
Next month, from September 1-13 the airline with be celebrating the Hindu Holiday of Onam on its flights to and from Kerala with a special menu of vegetable sambar, chicken sukka and mutton pepper fry. Meals will be served on a traditional banana leaf design and appetisers such as banana chips, sharkara varatti and curd chilli, and a dessert of palada pradhaman will be available.
En Route ups its design credentials
August 14, 2019
En Route International has launched a creative design studio to support the growth of its business operations.
The studio, based in Windsor, UK, will enable the company to quickly create designs and mock-ups of final product presentations. It will enable En Route to more swiftly answer client queries and develop products for the onboard market where speed can be crucial.
The services being offered in the studio include: high quality product prototypes; printing on almost any substrate; accurate machine-made packaging mock-ups; multiple material finishing opportunities; comprehensive testing of product performance; high quality food styling and photography and videography and editing.
En Route has made a significant investment in cutting-edge equipment such as a new high quality wide format printer and a new CAD cutting and creasing machine. New photography kit, including dedicated lighting for food and product still photography and videos, has been installed alongside an exclusive computer network that will manage the printing and cutting equipment. The network will also be used to run post-production for the studio’s photography and video projects. The company has also invested in additional training for its creative team.
Richard Wake, creative and marketing director, En Route, said: “Creativity is a cornerstone of En Route’s service and we have always been an innovator in our industry. As such it was paramount for us to be able to test new concepts along with our new product development team to make sure that any new innovations are relevant for our market and perform perfectly. Our creative design studio enables us to do this with the levels of speed and flexibility that are absolutely crucial to our customers.”
Eurostar invites travellers to ‘Press for Champagne’
August 14, 2019
Eurostar, the high-speed passenger rail service linking the UK with mainland Europe, has launched a ‘Press for Champagne’ button to kick off the 100-day countdown to its 25th anniversary. In a first for any transport provider, travellers can request Champagne with one click using the latest version of the Eurostar app.
Eurostar will mark its 25th anniversary on November 14 2019, by giving the first 25 customers on selected trains to press the button a complimentary glass of bubbles served to their seat.
Marc Noaro, chief customer officer Eurostar, says: “For 25 years Eurostar has provided customers with a fast, comfortable and enjoyable way to travel. We’re trialling a new ‘Press for Champagne’ button this summer to offer travellers a chance to join in the celebrations and make their trip even more special.”
The ‘Press for Champagne’ button will be available to customers on the 17:01 London to Paris, the 17:13 Paris to London and the 17:16 London to Brussels, Rotterdam and Amsterdam from August 6, 100 days before Eurostar’s 25th anniversary, and then on Friday evenings for the rest of the month.
Brittany Ferries appoints green leader
August 14, 2019
Brittany Ferries has hired its first eco-responsibility manager, in a move to centralise the company’s efforts to reduce its environmental footprint.
The appointment of Claire Artagnan reinforces a long-standing commitment to sustainable development across all aspects of ferry operations, from building new ships to reducing single-use plastics onboard.
Artagnan joined Brittany Ferries in March 2019. She spent six years working on the development of offshore wind farms and on smart building projects prior to joining.
The company has already taken concrete action to reduce the environmental impact of its operations, particularly in terms of single use plastics. It has replaced plastic cups in cabins with cardboard cups, as well as plastic straws and stirrers. It has also installed battery recycling points on ships and in French terminals.
Brittany Ferries’ buyers are now in the process of sourcing bamboo cutlery to replace the limited remaining plastic cutlery used onboard. Eco-friendly shampoo and soap distributors have been installed in ensuite showers, while studies are taking place to replace soap packaging on the sinks with biodegradable alternatives.
Greg Wallace on a roll at Brioche Pasquier
August 14, 2019
UK television personality, Gregg Wallace, has taken a trip to the Brioche Pasquier bakery in France and his trip will feature in an episode of BBC Two’s ‘Inside the Factory’ documentary series.
The programme goes inside the French family bakery’s facility, where 336,000 croissants are made every day. Wallace finds out how to make the special dough, has a go at rolling the famous crescent shape, and discovers how the bakery achieves product consistency.
He also interviews Olivier Ripoche, the UK managing director and a nephew of the five Pasquier sons who inherited the company from their father Gabriel and turned it into an international business.
“We loved having Gregg and the team visit the bakery which retains the family values of the Pasquier family who still own and run it. Gabriel Pasquier opened his first bakery in 1936 and over 75 years later we still refer to his recipes,” said marketing manager Mel Bentley.
Flying Food Group recognised by Japan Airlines
August 14, 2019
Flying Food Group’s New York City facility (JFK) has received Japan Airlines’ 2018 Meal and Operation Quality Award (Long Haul).
The global award was presented at the kitchen by Frank Fujii, Japan Airlines’ vice president and regional manager, eastern region U.S.A. The award commends management and staff for earning the highest inflight meal satisfaction scores on the long haul routings.
Flying Food Group also caters Japan Airlines at Chicago, Honolulu, Kona, Los Angeles, San Francisco and Seattle. Japan Airlines has been a Flying Food Group customer since 2001.
Air Canada partners with chef Antonio Park
August 7, 2019
Air Canada has announced a partnership with award-winning Canadian chef Antonio Park to design destination inspired meals that will be exclusively featured on select flights to Asia and South America.
Chef Park’s designs will guide Air Canada’s flight caterers in creating a selection of meal options on international flights, starting with Montreal-Tokyo-Narita, a route that links two cities he has called home.
“We’re thrilled to continue showcasing the very best of Canadian talent with Chef Park joining our team of celebrated chefs. Apart from elevating our customers’ dining experience with destination inspired creations on Asian and South American flights, we chose to partner with Chef Park due to his passion for promoting the Canadian culinary scene and his appreciation for fresh ingredients and sustainability,” said Andrew Yiu, vice president, product at Air Canada.
The roll-out of Park’s menu starts with meals onboard flights between Montreal and Tokyo-Narita, followed by flights from Toronto to Tokyo-Haneda, Vancouver to Tokyo-Narita, and flights from Montreal to Sao Paulo this Fall. In 2020, chef Park’s meals will also be available on flights to Hong Kong, Seoul, Beijing, Shanghai, Taipei, Sao Paulo (from Toronto), Santiago and Buenos Aires, and seasonal flights from Calgary to Tokyo-Narita and Vancouver to Osaka.
Global growth for LSG Group
August 7, 2019
LSG Group has seen continued growth during the first half of 2019. Consolidated sales of EUR 1.62 billion are 4.4% higher than during the same period last year, despite the conclusion of two hub-catering contracts in South Korea and Italy in the summer of 2018.
The company’s adjusted earnings before interest and taxes (EBIT) of EUR 33 million is 18 per cent lower than a year ago due to the ongoing transformation in Europe and the loss of the above-mentioned contracts.
“Our business has benefited from increased demand for our products and services across all parts of the world,” said Dr. Kristin Neumann, chief financial officer. “We are very satisfied with the financial and operational performance of our teams around the globe as our business is on track despite continued political and economic uncertainty in some of our most important markets.”
In the spring, the company opened two new customer service centers in Phoenix, USA, and in Nairobi, Kenya. Major business wins include the renewal of sizable catering contracts with airBaltic, Delta Air Lines and United for LSG Sky Chefs. Meanwhile, Retail inMotion strengthened its market position by acquiring the contract to manage the Cathay Pacific Group’s worldwide travel-retail programme.
Jet2.com launches vegan and gluten-free pre-ordering
August 7, 2019
Jet2.com has introduced two gluten-free meals and two vegan options to its selection of pre-ordered meals.
The addition of two gluten-free options gives customers a bigger choice of meals and comes in direct response to demand from customers. The gluten free roast chicken dinner features a traditional roast chicken breast with grilled potatoes and vegetables, served with gluten-free gravy. The all-day gluten free breakfast is topped with grilled bacon, scrambled egg, rosti potatoes, and sautéed mushrooms in a tomato sauce.
In response to demand, Jet2.com is adding two new vegan meals, including an all-day vegan breakfast featuring grilled vegan sausage, rosti potatoes, and sautéed mushrooms in a tomato sauce, as well as a Vegan Moroccan vegetable tagine served with couscous.
The new inflight meals are now onboard and can be purchased when booking or after.
UIA introduces Halal meals
August 7, 2019
Ukraine International Airlines is now offering Halal meals to Business passengers on non-stop flights from Amman, Teheran, and Cairo to Kyiv.
The Halal menu was exclusively developed by Sky Food Services, the airline’s catering partner.
“Some passengers cannot consume standard inflight meals due to their religious beliefs or moral principles. Therefore, we aspire to diversify our menu so that each guest has an opportunity to choose courses to his/her national traditions and personal preferences,” says Volodymyr Semenchenko, UIA vice president ground operations.
“We fully support UIA’s approach and gladly handled the request to develop this new menu. We hope that classical Oriental dishes will appeal not only to connoisseurs but also to those trying them for the first time” says Natalia Yampolska, Sky Food Services ceo.
All Halal marked meals for UIA are certified by Halal Certification Center, an independent organisation supervising and ensuring food production in line with canonical norms of Islam.
Fiji Airways tackles flight fatigue
August 7, 2019
Fiji Airways has announced a new dining ‘Dine on the Ground’ experience, offering passengers a pre-flight meal to maximise rest inflight.
Business and Premier passengers taking either a morning or late evening flight out of Nadi will now be invited to dine at the Fiji Airways Premier Lounge shortly before boarding. Breakfast guests are offered barista-made coffee, made-to-order breakfast items, a full bakery and fresh fruit juices.
For dinner, signature dishes designed by Fiji Airways executive in-house and guest chefs are on offer. Meals are complemented by signature cocktails, mocktails, a full service bar and the exclusive ‘Fiji Bean Cart’.
“We started to analyse things like food consumption, sleep patterns, and of course feedback from passengers themselves,” said Fiji Airways’ managing director and ceo, Andre Viljoen.
“By moving the dining experience pre-flight, we’re not only able to offer a premium experience but we’re also able to reduce food waste, while maintaining our excellent inflight catering.”
Health and wellness expert Mark Bunn believes the initiative has the potential to knock hours off jet-lag. He says: “By dining on the ground before take-off, you’re giving your body enough time to digest the food – meaning you’ll be more comfortable and more likely to sleep.”
Delta recognition for TFK Corporation Narita
July 31, 2019
TFK Corporation Narita, which serves approximately 40 weekly Delta Flights, has been selected as Delta Air Lines’ 2018 International Caterer of the Year.
Based on Delta’s selection criteria, which includes food quality, operational performance, and customer satisfaction of the food served onboard, TFK achieved the highest score of 100% on Delta’s Supplier Performance Management Tracking (SPMT) Program. In addition, TFK’s safety record of zero aircraft delays or aircraft accidents during the year aided Delta in its on-time performance. Ted Baier, Delta Air Lines’ director, catering operations, commented that “the performance was remarkable and the very best in our worldwide catering network.”
A ceremony was held at the TFK’s Narita facility to celebrate the event where Chris Fay, Delta Air Lines’ general manager, catering operations, presented TFK’s president, Hirohito Sato, with the award.
Sato said: “We are very honoured to be awarded this distinguished recognition of our commitment to the highest quality of in-flight catering and services. We look forward to continuing to serve Delta Air Lines at both Narita and increasingly at Haneda International Airport.”
Fly greener with Albea
July 31, 2019
Amenity kit provider Albea Travel Designer is turning its focus onto new sustainable developments and opportunities within its offer.
The company handles complex projects from design to manufacturing and logistics, and has been working to develop new options for airlines which want to create a more eco-conscious passenger experience. These include the prioritisation of eco-friendly materials such as bio-sourced plastics, and the up-cycling of previously used products. For example, it uses SALPA bonded leather fibre material made from leather splits to manufacture new pouches.
Albea has also begun using Forest Stewardship Council (FSC) certified paper. This material comes from sustainably managed forests and post-consumer recycled wood fibres.
The company has also recently teamed up with American brand Cotarde to create an exclusive eco-friendly amenity kit. Offered in a soft cotton pouch customised with Cotarde’s visual elements, the kit includes a DayDream Mousse Cream and Face with a View Concentrated Cream, both in 5 to 15ml biodegradable tubes.
Albea will showcase examples of these products from booth 927 at the IFSA Expo, September 9-11, in Los Angeles..
British Airways partners with Tom Kerridge onboard
July 31, 2019
British Airways has teamed up with Michelin-starred British chef, Tom Kerridge, to design gourmet menus for passengers flying throughout August.
The new menus, which feature great British flavours, will be available in every cabin on all long-haul flights. The menu includes a variety of fresh seasonal ingredients, such as wild garlic and asparagus, with a focus on British provenance.
In First, the menus include Loch Fyne smoked salmon tartare with smoked mayonnaise, seeded cracker and quail egg; fillet of halibut with roasted cucumber, girolle mushrooms, salad cream, accompanied by a classic Caesar Salad with sourdough croutons and pickled anchovies, and a milk chocolate and amaretto tart with salted caramel and white chocolate sauce.
In Club World, passengers are offered Severn and Wye smoked salmon with asparagus and gribiche dressing; roasted breast of corn-fed chicken with braised pearl barley risotto and wild garlic, and chocolate and amaretto tart with salted caramel sauce.
World Traveller Plus passengers will be served salad with Dorset Blue Vinny cheese, celery, grapes and sunflower seeds; roasted breast of corn-fed chicken with braised pearl barley risotto and wild garlic, and chocolate and amaretto tart, coffee and mascarpone cream. Finally, World Traveller passengers will enjoy gourmet smoked chicken stew with a variety of summer vegetables.
The collaboration is part of the airline’s centenary celebrations
‘Mini adventurers’ takes flight
July 31, 2019
UK personalised children’s gift brand My 1st Years has won a contract with British Airways to offer young travellers a limited edition backpack.
Children travelling through Heathrow T5 and Gatwick in July and August will be given the ‘Mini Adventurer’ backpack by My 1st Years, featuring a bespoke design created exclusively for the collaboration. The backpack includes a kids’ activity pack to help keep children entertained.
The launch follows a collaboration to re-design of the kids’ areas in seven BA lounges to create ‘My 1st Years Kids Zones’, in March. Young flyers can now ride on mini aeroplanes, have a pre-flight jam on a range of musical instruments or cook up a storm in mini kitchens.
The pack is also available for purchase with complimentary personalisation.
Relais & Châteaux and PONANT develop gourmet cruises
July 24, 2019
PONANT, the French-owned cruise line, and up-scale hotelier Relais & Châteaux have come together to showcase high-end cuisine at sea.
Jean Emmanuel Sauvée, coo and co-founder of PONANT, says: “Through our shared values in the protection of the environment, a drive for excellence in service and gastronomy and the concept of ‘boutique hotel’ that echoes the intimate size of our ships, we have a lot in common with Relais & Chateaux enabling us to provide our guests with a unique and refined experience.”
The gourmet cruises for 2020 include seven nights along the Breton coastline from St. Malo to Nantes, a Canary Islands & Cape Verde itinerary with Relais & Châteaux’s chef, Federico López Arcay (chef at A Quinta da Augg, Santiago de Compostela) and a China and Vietnam cruise from Shanghai to Haiphong.
The Relais & Châteaux chefs onboard the PONANT ships throughout the cruises will orchestrate two gala dinners and create two new dishes especially for the occasion. Guests will also be able to attend a culinary demonstration, cookery classes and lectures. Depending on the itineraries, the chef may also be able to invite guests to accompany him to the markets and meet local producers.
LATAM Airlines Group launches sustainability programme
July 24, 2019
LATAM Airlines Group has announced a new ‘Recycle your Journey’ programme to recycle waste from Mercado LATAM, the company’s buy-on-board food service.
Mercado LATAM packaging on all domestic flights in Chile will now be recycled with the segregation of aluminium, glass and plastic. As part of the airline group’s wider sustainability strategy this initiative will be gradually introduced throughout LATAM’s operation in Latin America.
Ignacio Cueto, president of LATAM Airlines Group, says: “We are committed to bringing about change and leading by example. The launch of our ‘Recycle your Journey’ programme on domestic flights in Chile represents just the first step towards the introduction of onboard recycling across our network.”
Between August and December 2019, LATAM estimates that it will recycle more than 20 tons of waste from domestic flights in Chile. By the end of 2020, the company expects to recycle more than 55 tons of onboard waste per year.
The ‘Recycle your Journey’ programme will be implemented in several stages with the cabin crew collecting the waste from passengers, separating aluminium, glass and plastic. On arrival, LATAM’s partner LSG Sky Chefs will receive the segregated waste and transport it to local recycling centres.
The initiative has been in development for over a year and included four trial programmes to define and fine-tune the processes, including the onboard separation of recyclable waste.
United awards laundry contract to MNH
July 24, 2019
MNH Sustainable Cabin Services has been awarded regional laundry provider contracts for all of United’s ports across the Asia Pacific region, initially in Auckland, Sydney, Melbourne, Guam, Incheon and Chengdu.
United required a cost-effective, well-managed laundry service supported by comprehensive management information and operational support in remote ports, along with a number of new port start-ups.
Operating in partnership with United’s procurement team, MNH’s network performance team provides a single point of contact to performance manage all areas of the laundry service chain. The team also works closely with several incumbent suppliers to improve service levels and quality, whilst introducing new laundries to offer choice, increased capacity and competitive pricing.
MNH’s global network and specialist laundry management IT system ROTIX will standardise United’s laundry supply chain and give total wash cost visibility and inventory control across all ports.
Beth Mohr, senior category manager – procurement at United, said: “MNH’s independent status as specialist laundry service chain managers means United receive a professionally-managed service, best-in-class laundry network and significant cost savings.”
Absolute Taste Inflight partners with The Aviation Nutritionist
July 24, 2019
Absolute Taste Inflight, the private jet catering division of event design company Absolute Taste, has extended its partnership with Sarah Anderson – The Aviation Nutritionist.
The company previously partnered with The Aviation Nutritionist to develop new menus designed to counter the effect of altitude including dehydration, difficulty in digesting food, fatigue, loss of mental acuity and fluctuations in mood.
“We know the impact that altitude has on our bodies so we are delighted to be continuing, and expanding, our partnership with Sarah Anderson to produce dishes that use appropriate and balanced nutrition specifically designed to lessen the negative effects of flying,” says Alexandra Evans, general manager at Absolute Taste Inflight. “Our aim is that once our travellers land, they will feel their best and be able to maintain peak performance.”
Absolute Taste Inflight has been providing private jet catering and concierge services to executive jets since 2003 and now has kitchens in Oxfordshire, Geneva and Farnborough.
In addition, Absolute Taste Inflight has launched a new menu featuring a range of plant-based meals.
Two New Ventures for BAC
July 24, 2019
Bangkok Airline Catering (BAC) is developing its offer through two new ventures in Thailand, including airline catering units at Chiang Mai International Airport, and inflight service support from Don Mueang Airport.
Managing director, Linus A.E. Knobel, promises “a significant upgrade to the inflight catering services currently on offer to international and regional carriers at Chiang Mai.”
In alliance with Gourmet Primo, started a major catering services contract at Don Mueang in July. Formerly Bangkok’s international airport, Don Mueang has reinvented itself in recent years as a thriving hub for budget airlines and short-haul routes, as well as VIP and charter flights.
Gourmet Primo is already recognised as a supplier of customised meal solutions and a plant that manufactures top-quality foods. While BAC provides inflight services, Gourmet Primo delivers a complete range of culinary solutions to low-cost airlines, as well as VIP and charter flights at Don Mueang.
Strawberries, cream and tennis at 40,000 feet
July 17, 2019
Emirates took a British summertime classic to new heights this weekend when it served strawberries and cream alongside a live stream of the Wimbledon Championships 2019 at 40,000 feet.
The airline made the arrangements to ensure passengers did not miss out on the action of the weekend’s finals streamed live from the grass courts of South West London.
First and Business customers were able to enjoy the Grand Slam tournament whilst enjoying seasonal strawberries, as well as a deconstructed mille-feuille with poached strawberries, white chocolate cream, pastry crisps and basil tuille. The classic British summer dessert Eton Mess and strawberry éclairs were also served.
In the coming weeks Emirates flights with Live TV will screen other major sporting events such as golf at The Open (July 14-21), more tennis at the US Open (August 26-September 8) and the new Premier League season (from August 10) – all on the dedicated in-flight sports channel, Sport 24. This includes flights to and from London Heathrow, London Gatwick, London Stansted, Manchester, Newcastle and Birmingham.
Emirates currently has 175 aircraft equipped with Live TV including all Boeing 777s and select Airbus 380s.
United extends inflight snack offering
July 17, 2019
United Airlines’ customers will now get to choose between three complimentary inflight snack items in Economy on all domestic flights, regardless of departure time. Customers can now choose between Byrd’s Maple Wafers, pretzels and the established favourite, stroopwafel.
United previously rotated the complimentary inflight snack offering on flights that departed prior to 9:45 a.m. Now the stroopwafel and pretzels will be available at any time of day and the airline will rotate the third selection to ensure more variety onboard.
“Since we reintroduced free snacks a few years ago, our customers have come to look forward to enjoying their personal favourites onboard – whether it be the stroopwafel, our exclusive maple wafers or the classic pretzels,” said Toby Enqvist, United’s chief customer officer. “Now we’re going a step further and when it comes to snacks, every customer wins since our entire inflight snack line-up is available to choose from no matter the time of day.”
Flying Food Group caters new Ethiopian route
July 17, 2019
Flying Food Group’s New York facility (JFK) is now catering Ethiopian Airlines’ new route of three weekly flights to Abidjan and Addis Ababa. Flying Food Group also caters Ethiopian at Chicago, Newark and Washington, D.C.
The airline has been a Flying Food Group customer since 2015. Nicolas Rondeau, Flying Food executive vice president of airline sales commented it affirms the high quality of catering services and products being offered when an existing customer adds new catering gates.
ANA launches new cabins
July 17, 2019
All Nippon Airways (ANA), Japan’s largest airline, has collaborated with architect Kengo Kuma and leading British designers Acumen to roll out a total of 12 completely redesigned Boeing 777-300ER aircraft. The first redesigned aircraft will serve the Tokyo/Haneda-London route from August 2, 2019.
At the heart of ANA’s new product investment is a new seat design for Business called THE Room. Inspired by modern, multifunctional Japanese living spaces, THE Room offers flexible doors for personal privacy that can also be adjusted to share the space with fellow travellers.
Also among the most noticeable changes are the all-new First seats called THE Suite. New features include the addition of privacy-enhancing doors as well as the world’s first 4K personal monitor on a commercial airliner. THE Suite also has a movable partition as well as a universal PC and USB port.
Premium Economy and Economy upholstery has been redesigned with traditional prints. Passengers will also enjoy an enhanced flight experience thanks to improved touch screen monitors and adjustable headrests.
Both First and Business seats will feature new lights made by Panasonic, which have been custom-designed specifically for ANA. Inspired by natural sunrise, the lights have been crafted to improve comfort and convenience during sleeping, reading and dining.
Kuwait Airways adds ‘Super Diamond’ seats
July 17, 2019
Kuwait Airways’ A330-800neo Business passengers will soon benefit from Super Diamond Business seats and the Essence galley inserts from Collins Aerospace Systems.
The airline will install 32 individual passenger seats per aircraft in a 1-2-1 configuration on each of its eight A330-800neo aircraft that will enter into service in 2020.
Passengers on these flights will experience all-aisle access, a 78-inch fully-flat seat with Crystalflex diaphragm comfort system, increased stowage, and gate-to-gate in-flight entertainment solutions.
The new Collins Aerospace’s full suite of Essence galley inserts will include steam ovens and espresso machines plus a full suite of galley-chilling equipment. The inserts are light weight and easy to use, and designed to support the highest quality inflight food and beverage.
“Accommodating passengers in today’s competitive airspace means offering highly distinctive experiences through the seat they sit in, the quality of food and beverage service along with other amenities offered throughout a flight,” said Alastair Hamilton, vice president, sales & marketing, interiors for Collins Aerospace.
Tapas served on Iberia
July 10, 2019
Business passengers on Iberia are now served ‘tapas’ of cold cuts, cured sausage, and the best regional cheeses.
Meat tapas will feature salchichon and fuet (peppery pork salamis), spicy chorizo pork sausage, lomo (cured pork loin), and cecina (thin salt beef slices). The cheese selection includes the ever-popular Manchego, and the distinctive Basque Idiazábal, the Minorcan Mahón and the Canary Island Majorero. The offering will be different on outbound and inbound Madrid flights.
In summer, Iberia carries its most international passengers, and this year wants to use the opportunity to familiarise them with Spanish gastronomy.
Long-haul Business passengers can also enjoy a larger offering of Spanish specialities in the lunch and dinner service. For starters, they can choose gazpacho or salmorejo (tomato-based cold soups) served with exotic fresh salads including apple and mango, or more traditional tuna and tomato.
Main dishes include marinated chicken, cured acorn-fed pork cheeks, veal sirloin, and other meat and fish dishes garnished with vegetables such as salted mushrooms, braised potatoes with onion and peppers, or string beans. Also available is the salmon with pumpkin, beets, and spinach.
Snack service for Business passengers on long-haul includes the classic tortilla española (a robust omelette made with parboiled potatoes and onions), served with green asparagus, candied artichokes, and grilled tomatoes. Other options include a tuna turnover or pie with a tomato salad.
To accompany these dishes Iberia serves its selection of Spanish wines from the Rioja, Ribera del Duero, and Rueda regions, including some “boutique” artisanal vintages.
Aeromexico’s new look
July 10, 2019
Aeromexico has collaborated with renowned local designer Lorena Saravia to give its flight attendants’ uniforms a fresh look. The new creations will be onboard for the next five years.
Saravia’s work reflects the personality of a strong woman with a signature style. Listening to the needs of Aeromexico flight attendants, the designer created comfortable pieces that allow them to perform their duties with elegance, mixing haute couture with fast fashion.
The new uniform is navy blue with black highlighting a line on the back that is reminiscent of a tuxedo and a hallmark of the designer’s pieces. Shoes for all crew members are black, and the ladies will no longer wear a hat as with the former uniform.
The move is part of Aeromexico on-going commitment to improving working conditions in the aviation industry. With an average of 600 flights daily, Aeromexico has more than 2,900 flight attendants in its workforce.
Uniforms take a bow
July 10, 2019
The Eurostar uniform created by Jermyn Street Design has been recognised in the ‘Most Iconic Uniform of the Decade’ category at the Professional Clothing Awards in London.
The uniform was the first runner-up for the headline Award, which celebrated the most-loved and most-influential designs from the last ten years.
Susanne Malim, founder and creative director of Jermyn Street Design, comments: “Our entire team is thrilled to have our Eurostar uniform recognised by this amazing award. It was and continues to be a team effort to keep the Eurostar staff looking amazing, so seeing them wearing the clothes with such pride is a huge reward in itself.”
JSD was also the winner of one of the most highly competitive and sought-after awards for the Best Managed Contract for its Jet2 uniform. JSD re-engineered the uniform for Jet2’s pilots and cabin crew, ground ops staff, engineers and holiday reps.
Delta ready to reinvent
July 10, 2019
Free welcome cocktails, a hot towel service, mix-and-match options for premium appetizers and larger entrees are just a few of the ways Delta will be differentiating its international Main Cabin service from November.
“This is about investing in every single customer who chooses Delta, no matter where they sit on the plane,” said Allison Ausband, Delta’s senior vice president – in-flight service. “The thoughtful touches we’re investing in throughout the new Main Cabin experience were designed by flight attendants with one goal in mind – delivering an exceptional experience that our customers will rave about and one that our team, the best in the business, is proud to deliver.”
The reinvented service has been tested on the more than 700 flights between Portland and Tokyo-NRT over the past year and has received positive customer feedback. It has been adapted in response to comments through the year drawing on rigorous reviews of nearly 14,000 hours of flight time; information from over 1,800 customer surveys; robust crew feedback; and input from a design team made up of 24 flight attendants.
In addition, Delta has provided specialised training to its team of more than 3,000 pursers. Responsible for the customer experience from nose to tail, the purser role at Delta has been elevated to include pre-flight introductions in the gate house and personal greetings at the boarding door.
More international onboard enhancements are coming soon…
Michelin-star menu for Lufthansa’s young passengers
July 10, 2019
Rice pudding mouse, dragon feet and hen house – these and other imaginative dishes are now available to young passengers onboard all Lufthansa long-haul flights as well as long European flights from Germany.
Created by chef Alexander Herrmann, the offerings were presented to an international children’s jury of 13 earlier this year. The children, aged between four and nine, tasted a large number of different meals prepared by LSG’s chefs and were asked to choose their favourite dishes. The dragon feet (poultry sausages served with sauerkraut and mashed potatoes) and the rice pudding mouse (a composition of creamed rice pudding and raspberries) proved to be the most popular.
The new children’s menus is free of charge when ordered in advance for all Lufthansa long-haul flights and for some long European flights. They are offered for children under the aged 12 and need to be pre-ordered up to 24 hours before departure.
Marfo and Fleury Michon merge
July 3, 2019
Fleury Michon has announce the acquisition of the Marfo Food Group.
Marfo will merge with Fleury Michon America and operate under its subsidiary Fleury Michon Airline Catering International.
The merger will enable both companies to pursue their collective strategy to offer a uniform and global product to current and future customers, and is the first step in a joint strategic plan to serve customers worldwide, including in the Far East in the near future.
The new company will offer the same quality and consistency on both sides of the Atlantic including to parts of South America.
The companies share the same values with a focus on a superior customer experience, and both recognise the need for a global presence to meet customer demand.
The merged business aims to ensure a high level of product consistency and quality and expects to benefit service through operational efficiencies and shared expertise developed via culinary workshops.
Flybe goes nut-free
July 3, 2019
UK carrier Flybe will no longer carry any peanuts or nut-based products onboard its own-operated flights in a move to further improve the passenger experience for severe allergy sufferers.
Roy Kinnear, Flybe’s chief commercial officer, explains: “We take the issue of nut allergies extremely seriously and, as an additional measure to those already being taken, have now removed all peanuts and nut-based products from our onboard Café Flybe menu. We will also, of course, continue to take the existing preventative measures we have had in place for many years to further reassure those passengers who advise us they are at risk.”
Passengers with a food-related allergy of any type are advised to always check product labels and packaging for specific ingredient information as no public environment can ever be guaranteed 100% ‘nut-free’.
Flybe hopes that, together with its existing precautionary announcements, the additional measure it has taken by being one of the first to remove nut-based snack products in this way will lessen the stress experienced by those worrying about a potential nut-related anaphylaxis reaction when travelling by public transport.
Thai Airways partners with Chef Thierry from Lebua Hotels
July 3, 2019
Thai Airways is serving a classic French menu until August 31 in collaboration with Lebua Hotels and Resorts.
The menu will be served to its Royal First Class passengers on the Bangkok-London route and Royal Silk Class passengers on flights from Bangkok to London, Frankfurt, Munich, Paris and Zurich.
The meals have been designed by Chef Vincent Thierry from Lebua’s three Michelin-starred restaurant in Bangkok. It is a classic French menu with authentic French flavours using the best organic ingredients.
The menu in Royal First class includes lobster tiramisu marinated, tandoori fruits and mascarpone cream, followed by seared duck breast, ginger sauce, potato gnocchi and beetroot puree.
The Royal Silk Class menu starts with caviar scallop and lobster, green jelly and shallot cream followed by chicken roll stuffed with prawn, mushroom and fennel chicken, and prawn sauce, seared tiger prawn, fennel puree and seared fennel.
Some 80% of the ingredients are locally produced and 20% are imported premium raw materials which cannot be found in Thailand.
DFDS launches ‘Field to Ferry’ campaign
July 3, 2019
British ferry operator DFDS has launched a ‘Field to Ferry’ campaign. Following an internal review of its food produce suppliers.
The campaign showcases a handful of UK suppliers to engage and inform passengers where the food served onboard has come from, with a strong focus on provenance, traceability and sustainability.
The move is part of a DFDS strategy to create an onboard ferry dining experience that challenges pre-conceptions of ferry food from bygone years.
Dave Lewis, category manager food and beverage at DFDS, says: “I am incredibly passionate about food and from early in my career as a chef, I understood the importance of good quality ingredients in helping to create the best quality dishes. My job now at DFDS is to source great ingredients to provide our passengers with the best dishes onboard our ships, from the ‘Field to the Ferry’.”
The ‘Field to Ferry’ campaign will focus initially on five of DFDS’s UK producers and suppliers with a passion and commitment to producing high-quality food to the foodservice industry.
The suppliers included are Stokes Sauces, Speciality Breads, McCain/ A L Lee Farming, Marshfield Farm Ice Cream and Reynolds.
Refurbished restaurant takes to seas
July 3, 2019
Regent Seven Seas Cruises has unveiled new culinary opportunities on its Seven Seas Navigator ship following a two-week refurbishment in Brest, France.
Prime 7, the ship’s contemporary American steakhouse, has been completely reimagined with dark blue walls accented with gold leather chairs providing an elegant backdrop for the prime steak and seafood dining.
The welcoming Navigator Lounge has also been refreshed with new furnishings and serves coffee during the day and cocktails around the piano in the afternoon and evenings.
Additional enhancements include a new infra-red barbeque grill at the Pool Grill that extracts smoke, making for a more comfortable outdoor guest dining experience. New air conditioning and water pipes were installed throughout the entire vessel.
Alpha LSG secures new Manchester premises
June 25, 2019
Alpha LSG has pledged its future to Manchester with plans to open a new high-tech bonded warehouse.
The company says the state-of-the-art premises on the ICON Manchester Airport City site will be fully operational by winter 2020, joining its existing Manchester flight catering unit. At 102,500sqft the new unit will be almost double the size of its existing warehousing facility. The new premises will also include 7,500sqft of office space.
“This new building is a significant investment in our future in Manchester and beyond,” said Alex Forbes, Alpha LSG’s chief executive officer. “We see this as an opportunity to launch lots of new improved initiatives across our entire network such as agile working, wellbeing in the workplace and interactive communications to name but a few.”
The building will be BREEAM certified, meaning it meets the latest standards in sustainable development. Alpha LSG is also using the police initiative ‘Secure by Design’ as the blueprint for robust security. All of the processes and designs used will be benchmarked to the initiative, which improves the security of buildings and their immediate surroundings to provide safe places to live, work and visit.
Emirates adds zing to summer
June 25, 2019
Emirates is bringing the flavours of summer to its menus with the addition of seasonal fruits on selected routes.
Over the next two months the airline will roll out special offerings incorporating flavours from the summer harvest – from strawberries and cream paired in an Eton Mess dessert for UK routes to Alphonso mangoes in kheer, and layered cakes for flights to India.
First and Business customers will be offered the Eton Mess from July. Strawberry eclairs, a strawberry cream delice and a deconstructed mille-feuille with poached strawberries, white chocolate cream, pastry crisps and basil tulle, will also be served.
The Alphonso mango layer cake goes onboard at the same time, while Economy customers get the Alfonso mango and sago kheer. The special month-long menu offering will see almost six tonnes of Alphonso mangoes and mango puree sourced from India.
First and Business passengers travelling to and from Italy in August can look forward to an appetizer of the season’s heirloom tomatoes paired with burrata, an Italian cheese made from mozzarella and cream.
In the last month, the airline also introduced dishes featuring white asparagus on flights to Germany, Amsterdam and France, aligning with the European harvest season. Hanami-inspired menus were launched on flights to Japan during the cherry blossom season in April.
The seasonal dishes follow previous themed menus for global events such as Chinese New Year, Ramadan and Easter.
Bühner serves up innovation for LSG Group
June 25, 2019
Michelin-starred German chef Thomas Bühner has become the latest brand ambassador for the LSG Group.
The appointment expands the company’s Global Culinary Leadership Team network, which also includes two other well-known German chefs, Harald Wohlfahrt and Sven Elverfeld.
Bühner has more than 30 years of experience in high gastronomy. He ran the la vie restaurant in Osnabrück from 2006 to 2018 and was awarded three Michelin stars and 19 points in the Gault&Millau restaurant guide and now travels the world as a consultant, keynote speaker and guest chef.
As brand ambassador for the LSG Group, he will take a close look at the range and quality of the company’s culinary offering and make improvement suggestions.
“I am looking forward to an exciting exchange of culinary experiences,” he said. “Enriching the gastronomic experience on board is an attractive and complex task. I am proud to be able to contribute with my experience as a brand ambassador and would like to thank everyone for the trust they have placed in me.”
Flying Food Group catering new LOT route
June 25, 2019
Flying Food Group has strengthened its alliance with LOT Polish Airlines, taking on the catering for the carrier’s five weekly flights to Warsaw from Miami.
FFG has worked with LOT since 1990 and already serves its operations out of Chicago, Los Angeles, Newark and New York.
APOT hits the road
June 19, 2019
APOT.Asia’s annual gathering has been on the move this week as it combined education and networking in Shanghai, China.
Based at the Inter Continental Expo Hotel, the non-profit association’s annual event this year took a different format with delegates boarding a dedicated APOT bus for a range of city tours, educational visits and time networking with colleagues and sampling regional street food.
The programme included a gala dinner; golf, a Chinese tea ceremony, and cultural river cruise. APOT is positioned as the region’s leading representative group for professionals in the airline hospitality, services and supply industry. It also aims to promote regional tourism and destinations through its members and their influence.
LSG Sky Chefs opens in Kenya
June 19, 2019
LSG Sky Chefs has opened a new inflight-catering facility at Jomo Kenyatta International Airport (JKIA) in Nairobi, Kenya.
LSG Sky Chefs Kenya Ltd, is managed in partnership with shareholders Apatana Investment Ltd and Continental Services Ltd and includes a fully-equipped production area of around 1,200 square metres. It has been built to be a 100% fully-certified halal customer service centre.
“Our two countries, Kenya and Germany, have been working together in close collaboration for more than 50 years in terms of political, economic and cultural exchanges,” said Erdmann Rauer, CEO of the LSG Group, during the official opening. “It is, therefore, natural that we looked into the opportunity to establish a presence in Kenya.”
“It has been LSG’s long-standing tradition and understanding of entrepreneurship to create win-win situations by joining forces with partners who have a good reputation and a strong network in their home market,” added Alfred Rigler, head of the company’s emerging markets business region. “That is why we are so pleased to have found the right partners, and worked together to form a joint venture that is of mutual benefit.”
Ukraine’s new retail partner
June 19, 2019
Ukraine International Airlines has entered into a strategic partnership with duty free retailer Duty Free Americas and Ukrainian provider Aerohandling LLC for a new inflight duty free selection.
Passengers will now be able to pre-order duty free items as well as making a purchase onboard.
The partnership allows UIA to offer customers an enhanced duty free selection including novelties, new product groups, and bestsellers at competitive prices.
The Pre-order Duty Free Selection platform will be available from July for passengers on international flights. It is an option expected to particularly suit passengers with restricted cabin luggage.
Evgeniya Satska, UIA communications director, says: “We chose DFA because they possess the industry expertise, strong product portfolio, and state-of-the-art technology. We look forward to growing the partnership and creating enhanced experience for our passengers.”
Kaelis innovates the inflight tray
June 19, 2019
Kaelis has developed a new inflight tray designed to include a device dock so passengers can continue using the tech while enjoying their food onboard.
The new Bassú tray features an integral smartphone or tablet rest alongside the food setting so digital entertainment can continue on the device, leaving hands free for eating.
Bassú is a light, ergonomic and useful: the simple inclusion of a small slot solves space problems in the folding tray and adds a new element of convenience to the passenger experience.
Emirates drop single-use plastics
June 19, 2019
Emirates has made a network-wide commitment to reduce single-use plastics onboard its aircraft, starting with plastic straws which are being replaced with eco-friendly paper straws.
In addition to plastic straws, plastic swizzle sticks and stirrers will also be replaced with eco-friendly alternatives by the end of the year. From August, plastic bags used for Inflight Retail purchases will also be replaced with paper bags. These initiatives will remove an estimated 81.7 million single-use plastic items from landfill each year.
Trials have been conducted on Emirates flights to explore various recycling initiatives onboard and Emirates staff and cabin crew constantly give feedback and suggestions on other environmentally friendly ideas. The airline is also segregating large plastic bottles to be recycled, diverting an estimated three tonnes or about 150,000 plastic bottles from landfill in Dubai each month.
A full review of the plastics on board has been conducted and over the next few months, the airline will gradually implement other initiatives to tackle plastic waste.
The initiatives are part of the airline’s ongoing sustainability efforts. In 2017, Emirates introduced ecoTHREAD™ blankets made from recycled plastic bottles for its Economy Class cabin. Each blanket is made from 28 recycled plastic bottles and by the end of this year, Emirates would have saved 88 million plastic bottles from landfill from this initiative alone.
Read more about our environmental efforts here: emirates.com/environment
Flying Food Group extends for TAP
June 19, 2019
Flying Food Group is now catering two new routes for TAP Air Portugal.
The company’s Chicago and San Francisco facilities have begun catering five weekly flights each to Lisbon. Flying Food Group also caters TAP at Miami and Newark.
Nicolas Rondeau, Flying Food Group executive vice president of airline sales and marketing, noted that when an existing customer adds catering gates, it affirms the quality of products and service that have been consistently provided. TAP has been a Flying Food Group customer since 2011.
Local focus for ferry menu
June 19, 2019
British ferry operator P&O Ferries has unveiled an extensive new menu onboard its Dover to Calais and North Sea routes, with an emphasis on fresh, locally-sourced ingredients to suit vegetarians, vegans and meat eaters alike.
Elevating the onboard dining experience for customers, the new Brasserie menu, is offered in partnership with the UK’s largest independent hospitality provider BaxterStorey.
Menu highlights include a range of new starters and sharing platters, including a Vegetarian Platter of feta cheese, potato salad and stuffed vine leaves.
Mains include a halloumi burger served in a beetroot bun and a white bean cassoulet, with a side of chive mashed potatoes. For vegans, a tasty vegan pizza topped with vegan cheese and roasted vegetables is available, as well as linguine all’arrabbiata served with hard vegan cheese, sun blushed tomatoes and olives.
More to see in Singapore
June 12, 2019
Two new exhibitors have been confirmed for this year’s Onboard Hospitality Forum Asia – Zibo Rainbow and DOFOOD.
Taking place in Singapore, November 12-13, the event is part of the FTE-APEX Asia EXPO event, where Onboard Hospitality will invite inflight catering, wellbeing, design and innovation specialists to meet within their own dedicated area.
Zibo Rainbow has 20 years’ experience in the design, manufacture and supply of inflight products including amenity kits, toiletries, sleeper suits, towels, blankets, bed linens, pillows, pillow cases, non-woven products, non-skid paper, airsickness bags, paper meal service packaging, food handbags, paper cups , plastic products (plastic trays, tableware, cup drawer), chinaware and glassware.
DOFOOD provides tailor-made onboard food solutions. Its recipes are made to fit each unique market and its food culture. Under standard operating procedures and strict food safety management system, all products are prepared using standardised recipes and in-season ingredients to maintain taste and product standard. Its R&D team has created more than 600 recipes.
For the full list of exhibitors and more information on the event, click the below link:
New meat-free meals from SAS
June 12, 2019
SAS is keeping up with the growing trend for meat-free meals by adding two vegetarian options to its award-winning New Nordic By SAS menus.
The seasonal dishes will follow the concept’s commitment to high-quality ingredients sourced from small-scale Scandinavian producers and suppliers.
The new dishes to kick off the vegetarian choice are cauliflower roasted in camelina oil with a Gotland lentil, black bean and beet-flavoured wheat salad, and Hällestads mushrooms preserved in dill and horseradish with a rutabaga, Slätte Gård field pea, radish and Persula Gårds roasted turnip, rapeseed salad.
New Nordic by SAS is included for SAS Plus customers on over 80,000 departures on short-haul Scandinavian and European flights lasting 80 minutes or more.
Travellers opting for a vegetarian or vegan meal onboard can pre-order in SAS Plus or purchase them in SAS Go.
Evertaste wins new awards
June 12, 2019
LSG Group’s pre-packaged convenience food line Evertaste has picked up two prizes at the prestigious German Brand Awards.
Evertaste was in a winner in the awards’ Excellent Brands category, taking the ‘Gold’ prize for Corporate Services, and ‘Best of the Best’ award for Brand Innovation of the Year.
“Both prizes are seals of quality that prove our brand expertise,” said Frank Theis, LSG Group’s head of global sales and marketing. “Our heartfelt congratulations to our Evertaste and Global Marketing teams. We are so proud of you!”
The Evertaste brand was launched by the LSG Group as an overarching global brand for convenience food at WTCE in April 2018. It features a portfolio of ready-to-eat products including baked goods, hot meals, pre-packaged salads, boxed meals, desserts, snacks, sandwiches and wraps.
The award judges praised the Evertaste concept, saying it was “an outstanding work of branding from A to Z, which presents itself with a fresh and contemporary design and leaves the LSG Group well prepared for its step into another market segment.”
Fresh partnership between Delta and LE LABO
June 12, 2019
Delta is teaming up with artisanal fragrance brand LE LABO for the launch of its refreshed premium TUMI amenity kits this month.
The new Delta One kits will feature a selection of basil-scented products from LE LABO’s plant-based Body-Hair-Face collection.
Additionally, the brand will be rolled out to more than 50 Delta Sky Club lounges later this year.
“Delta and LE LABO share a passion for connecting people and places through personalised experiences,” said Ekrem Dimbiloglu, Delta’s director — onboard product and customer experience. “That passion, along with LE LABO’s dedication to the highest standards of quality, make it a natural choice in our efforts to create delightful moments throughout the travel experience for our customers.”
Delta has partnered with business and lifestyle accessory supplier TUMI since 2013. The latest incarnation of amenity kits are being designed with sustainability in mind, with all single-use plastics removed.
IN Air Travel Experience focuses on sustainability
June 5, 2019
IN Air Travel Experience has launched what it claims to be is an unbiased environmental sustainability manifesto for airlines.
The Susta.IN manifesto has been designed to be ‘context-specific, purpose-driven, affordable and actionable’.
It is curated to help airlines define an objective view and deep understanding of sustainable initiatives, and aid them in making the right choices before investing in any change.
Founder Anne De Hauw says: “The Circular Economy Initiative by the EU and especially the new directive around single-use plastics, will heavily affect the airline operations and airlines are in some cases not well prepared for such impactful change.
“Incumbent suppliers and plastic producer’s main interest is to maximize their own product portfolio rather than offering the most optimal sustainable solutions for the airline, making it very hard for airlines to navigate through the jungle of so-called ‘’green’’ solutions.
“Susta.IN offers real, durable and impartial insights for The Sustainable Cabin, scrutinizes the cost, value and lifecycle of products & services, considers recyclability and waste management, and creates well-curated innovative solutions.”
Flying Food Group new ANA A380 service
June 5, 2019
Flying Food Group’s Honolulu facility (HNL) is now catering ANA A380 flights between Honolulu and Tokyo (NRT).
The three times weekly A380 service launched on May 24 and expands to daily flights in July.
Nicolas Rondeau, Flying Food Group executive vice president, airline sales and marketing, noted this is ANA’s debut A380 route. Features of the double-deck, 520-seat aircraft include passenger bars and multi-purpose passenger changing area.
“Flying Food Group is proud to be catering this deluxe new aircraft,” Rondeau added.
Flying Food Group also caters ANA at Chicago, New York JFK, Seattle and San Francisco. The airline has been a Flying Food Group customer since 2006 and Flying Food Group has catered ANA at Honolulu since 2016.
Celebratory kits for Uzbekistan
June 5, 2019
Uzbekistan Airways has prepared a special gift for passengers to mark national celebrations for Nowruz.
Nowruz is an ancient celebration which marks the beginning of summer according to the solar calendar, and new celebratory amenity kits have been offered onboard to acknowledge the event.
Created by AK-Service, the kits are inspired by the natural landscapes of Uzbekistan, and the designs aim to emphasise the richness of the centuries-old Uzbek culture.
In addition to the usual comfort items, the new amenity kit includes soft, comfortable slippers, a sleep mask and Caudalie toiletries.
Europe – Cross border services get a boost
June 5, 2019
As the Channel Tunnel, which joins the UK and France celebrates its 25th Anniversary, it’s estimated that over 400m people have travelled through its 25- mile length (37.9 kilometres).
Now HS1, the UK’s first high-speed railway on which Eurostar operates between the Channel and London, wants to introduce a new high-speed service between Bordeaux and London St Pancras.
HS1 says more than 1 million people fly between Britain and southwest France each year and that a direct train service would carry at least 200,000 passengers per annum, providing huge environmental benefits.
“The prospect of train travel between the centre of London and Bordeaux in less than five hours brings southwest France within easy reach for business travellers and holidaymakers,” says Keith Ludeman, chair of HS1. “France is the second most popular holiday destination for Brits abroad. This is on top of the one in four British citizens in France that live near Bordeaux so the commercial incentive to open up this route is clear.”
HS1 has also said that it aspires to link London with Frankfurt and Geneva with additional high-speed services, another step towards a fully connected high-speed Europe.
Join the sustainability debate
May 29, 2019
In response to the growing demand for more sustainable business practices and products, Onboard Hospitality is partnering with Monty’s Bakehouse to stage a series of high-level Sustainablility Roundtable Summits starting this autumn.
Hosted by Monty’s Bakehouse at its Innovation Centre close to Gatwick Airport in the UK, these Summits will call on industry influencers, decision-makers and stakeholders to come together to debate the industry’s many challenges, and seek serious solutions that the industry can get behind.
The first Summit will be held on October 8, 2019 and will focus on the often-complex issue of packaging. The debate will focus on innovative solutions that can help reduce plastics onboard, practical initiatives that could help create a more circular economy in the air, and legislation around waste, recycling and the global differences in approach to this challenge.
To be a part of the conversation contact the Monty’s Bakehouse team by emailing
En Route invests in Europe
May 29, 2019
En Route International has upped its investment in its European business with the launch of a new Belgian facility and the appointment of a dedicated Madrid-based business development manager.
The facility, near Antwerp, will see En Route enhance its packing and logistics operations in mainland Europe, creating a base for further growth in the region. It will become the base for En Route’s European distribution network.
Julio Parra becomes business development manager for mainland Europe, in a newly created role. Parra, has been based at the company’s UK head office for the past 18 months, brings a wealth of sales experience from both Spain and the UK. He will work with En Route’s global team to expand its logistics, packing and sales focus in mainland Europe.
En Route has developed a strong presence in Europe over the past 10 years with a supply chain and weekly distribution capability covering frozen, chilled and ambient regimes. This enables the company’s global customer base to provide network wide product solutions to all major airports and regions across Europe.
Hamish Cook, executive director, said: “We have been very successful in expanding our global operating platform to provide innovative solutions to major airlines in the USA, Asia Pacific, Middle East and Europe.
“The resourcing of a more European focused business is a natural extension of this strategy and allows us to provide an agile customer focused response to one of our key markets in a post Brexit Europe.”
AK-Service delivers for Rossiya Airlines
May 29, 2019
AK-Service has created a new Business amenity kit for Rossiya Airlines.
The kit is focused on adding comfort and includes a practical bag in the airline’s corporate colours and includes soft slippers, sleep mask, earplugs and professional toiletries from the Swiss brand Transvital.
Irish Rail tenders for catering
May 29, 2019
Irish Rail has issued a call to tender for its catering services on the mainline trains from Dublin Heuston to the South, including to Cork, Galway, Limerick and Tralee, currently operated by Corporate Catering. The contact award is thought to be likely by the year end.
Irish Rail’s services include the main line to Cork, which uses Mark 4 trains with an on-board restaurant, plus smaller intercity trains operating to Galway, Limerick and Tralee amongst other locations.
Buzz brings Spider-Man onboard with United
May 22, 2019
United Airlines is to launch a new inflight safety demonstration video featuring Spider-Man in an entertaining mini-drama film.
And a broader promotional partnership with Sony Pictures in celebration of Spider-Man™: Far From Home, in North American will include one-of-a-kind Spider-Man: Far From Home-themed Polaris Business class amenity kits and unique opportunities for MileagePlus members to see the forthcoming summer blockbuster.
The video highlights United’s commitment to inflight safety and features MileagePlus members who bid miles for the chance to appear in the video alongside cast members from this summer’s highly anticipated film.
United’s vp of marketing, Mark Krolick, said: “We are excited to have Spider-Man and his friends, along with our employees, bring new attention to the inflight safety video and creatively engage customers on such an important announcement.”
Beginning in June, United customers travelling in Polaris business class will receive a limited-edition Spider-Man: Far From Home themed amenity kit facilitated by Buzz. The kit features Spidey-branded comfort products including an eye mask, socks, tissues, ear plugs, a toothbrush and a pen alongside luxury Sunday Riley skincare products, designed exclusively for United customers.
Retail inMotion wins Cathay Pacific’s retail deal
May 22, 2019
Retail inMotion has been awarded the contract to run travel retail programmes for Cathay Pacific and Cathay Dragon.
Beginning in early 2020, Retail inMotion will assume full management of the airlines’ boutique and duty-free onboard-retail programme, working in partnership with the airlines to enhance customer experience while delivering financial returns.
The scope of the contract includes the complete range of retail services, from product sourcing and management to warehousing and distribution, crew training and engagement, catalogue design and customer service. The programme will be supported by the onboard-retail platform (Vector In-Flight), facilitating payment processing and fulfillment, as well as all of the back-end systems for reconciliation, inventory & warehouse management and reporting functionality.
“Retail inMotion and the LSG Group impressed us with their in-depth understanding of the travel retail industry and ability to leverage on technology to improve our customers’ shopping experience,” said Ronald Lam, Cathay Pacific’s director commercial and cargo. “We look forward to building a strong partnership with Retail inMotion to take our travel retail business to new heights.”
Turkish adds Umrah kit for pilgrims
May 22, 2019
Kaelis and Turkish Airlines have collaborated on a new Umrah kit presented to its passengers on an Umrah pilgrimage – made by Muslims to Mecca at any time of the year.
The airline was keen to improve its Umrah offering and the Kaelis team developed a special kit with strong attention to detail.
The kit contains a range of specially-designed comfort items for use inflight and at the destination and is intended to add to the memorable experience of a pilgrimage.
Each Umrah kit comprises a light-weight bag with adjustable straps and zip. The interior includes an organising divider and holds anti-slip prayer mat, electronic finger-tally counter, and Tawaf socks with a non-slip sole.
LSG Sky Chefs ups its offer in Phoenix
May 22, 2019
LSG Sky Chefs has opened a new customer service centre in Phoenix, Arizona, four kilometres from Sky Harbor International Airport (PHX).
The newly-renovated building feature the latest innovative kitchen technology and customer-centered features. The 97,000 square-feet unit includes an almost 60,000 square-feet space dedicated to production, where 375 employees produce more than 5,000 airline meals and almost 11,000 retail meals daily.
Customers include American Airlines, United Airlines, Alaska Airlines, Air Canada, among others, as well as retail customer, Circle K.
The facility was constructed with a focus on efficient and intelligent operational design to provide customers with consistent high-quality meals while keeping its environmental footprint to a minimum. Next-generation kitchen equipment, means this unit can produce large volumes of food with less power usage without sacrificing quality.
An automated guiding vehicle also streamlines operational efficiency, while sky lights and LED lighting help to minimize energy consumption. Eco-friendly processes throughout the operation have proven to reduce overall water consumption.
UK – Abellio wins again
May 22, 2019
Abellio, the Dutch Railways subsidiary, has had further success in the UK rail franchising market, winning the East Midlands franchise. Beginning in August 2019 the contract will run for 8 years.
East Midlands encompasses the line up through the middle of England from London St Pancras to Nottingham, Derby and Sheffield. This 8-year franchise will see Abellio introduce a new fleet of intercity trains arriving in 2022.
Dominic Booth, Managing Director of Abellio UK said, “Abellio is proud to have been selected as the winning bidder for the East Midlands franchise. We look forward to this franchise driving economic growth and delivering significant benefits for the passengers. Abellio will invest £600m in improvements to trains and stations, maximising the effect of the Government’s £1.5bn upgrade of the Midland Main Line, to make journeys easier, more reliable and comfortable for our passengers.
Abellio already runs Scotrail, Greater Anglia and West Midlands railways operating over 6000 trains a day in the UK, and this new contract elevates them to being a major player in Britain’s railway market.
Eurostar goes veggie
May 15, 2019
Eurostar has announced it will be turning vegetarian and transforming the menu to offer passengers a range of meat-free meals to celebrate National Vegetarian Week.
From the 13 – 19 May, customers travelling from London to mainland Europe in Business Premier and Standard Premier class will be offered new dishes designed to showcase the great taste of seasonal and sustainable vegetables.
To create the new menu, Eurostar worked closely with Michelin star chef and Eurostar Business Premier Culinary Director, Raymond Blanc OBE. Using sustainable local ingredients, Blanc designed hot and cold dishes for breakfast, lunch and dinner to be served during National Vegetarian Week.
New dishes include spring onion and cheddar frittata, field mushrooms with paprika and soy sauce, spinach with hollandaise sauce and tomato for breakfast, and celeriac, spinach and lentil curry with cauliflower and courgette crumble for lunch or dinner.
The decision to broaden the train-line’s vegetarian dining options was informed by the results of a Eurostar survey that revealed more than a third of British, French and Belgians have a meat-free day or meal each week.
According to the poll, almost a quarter of Brits do not consider themselves meat-eaters, and around 9% now identify as ‘flexitarian’.
LNER’s first-ever East Coast Azuma train
May 15, 2019
LNER has launched its first bullet-style Azuma train on the East Coast mainline between London King’s Cross and Leeds.
The new train made its inaugural passenger journey today, departing London at 11.03 and arriving in Leeds at 13.16, completing the route in just over two hours travelling at around 125mph.
It is the first of 65 new trains, which will replace the existing LNER fleet connecting key cities in the East Midlands, Yorkshire, North-east England and Scotland.
The state-of-the-art train was developed with Hitachi Rail and embraces Japanese bullet train technology. Lighter and longer than the existing trains, they travel faster and have an average 100 more passenger seats per train.
Hull will become the first destination to have all its rail services operated by Azuma, with the new service being rolled out across the entire 936-mile East Coast route in the coming months.
The new trains will feature an all-new on-board passenger experience. “From extra leg-room and improved WiFi to being more environmentally friendly and accessible to more people, the Azuma experience is a real revolution in rail travel,” says LNER’s managing director, David Horne.
Compared with the existing trains, the Azuma’s carriages are longer and First Class has larger tables, reclining seats with adjustable headrests, and both USB and plug sockets at every seat.
LNER’s customer experience director, Claire Ansley, told OBH: “We launched all of our new product range and new menus two weeks ago which our Hero Chefs have put together using local ingredients, local provenance, local suppliers and customer research.”
“We provide an inclusive first-class offering, which includes food and drink. Then on evening trains, we have 10 signature trains coming out of Kings Cross that offer a three-course meal.”
New dishes prepared in the onboard kitchens and served in First Class include stilton and broccoli quiche, vegetable curry and chicken cassava.
Passengers travelling in standard class have access to the Let’s Eats Café Bar. “That retail range is new as well,” says Ansley. “We guarantee a choice of four Hero hot products every day developed by the Hero Chefs, such as a really high-quality ham and cheese baguette. We have the popular trolley service serving our standard class as well, and table service in first.”
New Alitalia route for FFG
May 15, 2019
Flying Food Group’s Washington, D.C. facility (IAD) is now catering Alitalia’s new route between Washington, D.C. and Rome.
The service operates five times a week. Flying Food Group also services Alitalia at four other locations: Chicago; Los Angeles; Miami and New York City.
Announcing the successful May 2 launch, Nicolas Rondeau, Flying Food Group executive vice president, airline sales and marketing, noted that Flying Food Group noted the airline has been a Flying Food Group customer continually since 1990.
Brussels Airlines’ new Premium Economy on sale
May 15, 2019
Brussels Airlines is celebrating the launch of its new Premium Economy cabin with a sale on flights to North America.
The first aircraft retro-fitted with the new onboard experience joined the fleet on April 29, introducing customers to a refreshed Business and Economy too. A total of five aircrafts are being fitted with the new cabins.
The new Premium Economy cabin contains 21 premium seats with a 38-inch pitch, increased private space, cushioning and an expanded armrest. Compared with Economy seats, the new Premium Economy has a bigger headrest, a wider seat and a 40-degree recline.
The seats each feature 13.3-inch HD screens, among the largest HD Premium Economy screens on European carriers. The seats also feature a large table with AC and USB power plugs.
The new cabins will be roiled out across the North America network and gradually across African routes later this year. Until that time, Economy class customers travelling on a retrofitted aircraft have the chance to upgrade their ticket for only €90.
Turkish Airlines introduces overnight kits
May 15, 2019
New overnight kits designed by inflight supplier Galileo Watermark are now available on Turkish Airlines.
The new male and female tailored kits for premium economy passengers were developed to include all the essentials needed for an overnight stay.
Filled with a number of useful personal and hygiene items, as well as bath and cosmetic products from British brand Scaramouche + Fandango, the printed micro-fibre bags are designed to be reused as an iPad case or document holder.
The female kit includes a t-shirt, underwear, eye mask, socks, personal care pack, comb, dental kit, shampoo, body lotion and deodorant. The male kit features a shaving kit and aftershave lotion instead of the body lotion and care pack.
New Sport b. amenity kit for EVA Air
May 15, 2019
EVA Air has collaborated with French leisurewear brand Sport b and inflight supplier Galileo Watermark to create a new unisex amenity kit for its Premium Economy travellers.
The new kit combines EVA Air branding with Sport b’s sporty minimalist style and features a smart black twill bag with a tonal logo print and lining, designed to be used long after the flight has landed.
Travel amenities in the kit include a Sport b. eye mask, dental kit with White Glo toothpaste, ear plugs, comb and a skincare duo from British brand Scaramouche + Fandango.
Also contained in the kit, the lip balm and hydrator have been specifically designed for inflight use to provide skin hydration for passengers onboard.
The contemporary kit follows the previous award-winning design recognised at the Onboard Hospitality Awards.
It is now available on all Premium Economy long haul routes into Taiwan, and will be rolled out across the fleet.
Aer Lingus adds premium economy
May 9, 2019
Ireland’s national carrier, Aer Lingus, has unveiled a new enhanced economy offering, AerSpace, which flyers will be able to experience from September 1 2019. The premium economy service will be available to travellers on short-haul flights between selected UK destinations and Ireland.
Travellers booking AerSpace seats will be guaranteed a first-row window or aisle seat with an unoccupied middle seat for added comfort, and reserved cabin space overhead. AerSpace customers will also benefit from complimentary lounge access, fast-track security and priority boarding.
Onboard refreshments from Aer Lingus’ on-board menu are also included in the fare. AerClub members will also collect Avios on their AerSpace purchase.
Aer Lingus says the addition of the four premium economy AerSpace seats per flight is in response to market research that suggests a quarter of customers between Dublin and London are flying for business reasons.
Susanne Carberry, Aer Lingus Director of Network Revenue and Loyalty, said: “We are thrilled to introduce a new option which gives greater comfort and convenience to our guests.”
“We are proud to launch AerSpace in response to feedback from our guests seeking a more premium and spacious travel experience when flying short haul with Aer Lingus.”
LSG Group’s solid growth
May 9, 2019
LSG Group has announced solid growth for the first quarter of this year, with profits up 6% on the same period last year. The company reported an increase in revenues and earnings despite two major hub catering contracts in South Korea and Italy expiring last year.
Announcing consolidated sales of EUR 765 million, LSG Group said it had also achieved an adjusted EBIT (earnings before interest and taxes) of EUR 2 million, which is 100% above the previous year’s first quarter.
Its earnings were bolstered by important catering contracts with United Airlines and airBaltic being renewed at the beginning of the year, while it also secured a new contract to manage Japan Airline’s lounges in the German city of Frankfurt.
In addition to management contracts, the company has recently expanded its catering facilities with a new hub in the Kenyan capital of Nairobi.
Its LSG Sky Chefs units in Belgium’s capital Brussels and Argentina’s capital city Buenos Aires were recently recognised at the QSAI (Quality and Safety Alliance Inflight Catering Program) awards as the best catering operations in EMEA and the Americas.
“Coming in the typically weak first quarter of the year, we are very satisfied with this development,” said LSG Group’s chief financial officer, Dr Kristin Neumann.
“Adjusted for currency translation effects, we achieved growth in almost all of our regions and divisions, which shows that our success is based on a solid foundation that appears to extend from the positive results of 2018.”
World’s first waste-free flight
May 9, 2019
The first-ever waste-free flight took to the skies this week. The commercial flight operated by Australian airline Qantas flew between the cities of Sydney and Adelaide, producing zero refuse to send to landfill.
All inflight products on board QF739, staffed by cabin crew from Qantas’ ‘Green Team’, will be disposed of via compost, reuse or recycling.
About 1000 single-use plastic items were substituted with sustainable alternatives or removed altogether from the flight, including individually-packaged servings of milk and Vegemite.
Alternative products used during the flight include meal containers made from sugar cane and cutlery made from crop starch, all of which is fully compostable.
The Qantas lounges at Sydney Airport’s domestic terminal also went ‘green’ for the flight, with multiple waste streams in use.
The flight marks the start of Qantas’ plan to cut 100 million single-use plastics by the end of 2020 and eliminate 75 per cent of the airline’s waste by the end of 2021.
Etihad cuts carbon
May 9, 2019
The UAE’s national carrier, Etihad Airways, is continuing to find ways to reduce its carbon emissions by implementing fuel-saving initiatives on its flights.
Fuel consumption is influenced by several factors such as air traffic management, weight carried and how the aircraft is flown, so last year Etihad replaced a section of its fleet with lightweight and fuel-efficient Boeing 787 Dreamliners.
Several weight reduction projects have also been completed, including a carpet retrofit across the airline’s fleet to a lighter option, the refining of catering loads based on the actual number of passengers onboard, and controlling the amount of potable water loaded based on actual requirement.
Additional initiatives to reduce fuel burn and carbon emissions include pilots only using a single engine to taxi the aircraft on and off the terminal tarmac and pilot’s selecting lower flap settings upon landing. To help them track their fuel-saving achievements, a new app has been introduced for Etihad’s pilots.
Statistics on reduced engine taxiing as well as reduced flap landings have demonstrated great fuel-saving results. Etihad says it reduced 148,000 tonnes of carbon emissions in 2018, the equivalent to around 1,236 flights between Abu Dhabi and Barcelona.
Etihad Airways’ VP of flight operations, Captain Sulaiman Yaqoobi, commented: “By increasing collaboration on a monthly basis within the airline’s flight, network and ground operations and engineering, Etihad saw noticeable improvements to its fuel savings and emissions profile, a top agenda for a sustainable airline.”
Etihad operates a sustainability programme that includes long-term projects such as aviation biofuel development.
In January 2019, Etihad Airways flew the world’s first commercial flight using locally produced sustainable fuel made from plants grown in saltwater, the flagship project of the Sustainable Bioenergy Research Consortium.
Etihad’s new dining concept
May 1, 2019
Etihad Airways is to roll out a new Economy dining concept and retail offering as part of a wider programme of enhancements.
Unveiled this week, the upgraded meal service introduces larger bistro-style meals with a focus on fresh seasonal ingredients and more destination focused choices.
A new curved triangular base plate design reflects the heritage of Abu Dhabi and is made using recycled materials. New cutlery is 85% lighter, reducing aircraft weight and fuel burn. On flights of three hours or more, dessert items will be served separately with the after-meal coffee and tea service, reducing clutter on the tray during the main meal.
Another change will be the addition of an expanded ‘Sweet or Salty’ retail menu, facilitated by Retail inMotion, which complements the core dining service. Options available for purchase will include a Tapas box, hot dishes and premium sweet and savoury snacks for adults and children. Partnerships with top brands include Bateel, Starbucks, Thorntons, Cawston Press, Heavenly, Perrier and Barebells.
Tony Douglas, group ceo for Etihad Aviation Group, said the change would allow guests to personalise their travel experiences by giving them greater control and choice.
In its drive to reduce single-use plastic use by 80% by 2022, Etihad has committed to ditching the 27 million plastic lids and other containers it uses each year.
The catering changes are part of a wider fleet renewal programme with will see an economy cabin upgrade and refurbishment of 23 narrow-body Airbus A320 and A321, along with the addition of new personalised wireless streaming entertainment. Guests will be able to stream more than 300 hours of free inflight entertainment to smartphone and tablet devices through Etihad’s onboard Panasonic eXW system.
APOT set for Shanghai
May 1, 2019
Industry colleagues are being urged to book their places for APOT.Asia, which will this year take place in Shanghai, China.
The 2019 event will be held at the InterContinental Expo Hotel, from June 16-18, and early details of what’s in store have been revealed in advance of full details of the speaker line-up and business sessions.
Day One will kick off with delegate registration and judging sessions for The Mercurys, followed by the option of a range of Shanghai city tours. Visitors will have their first chance to meet up with colleagues at a Welcome Drinks in the evening – an event that will feature an array of regional street food.
Day Two includes a packed programme of conferencing, networking, the trade show and a gala dinner in the evening, while Day Three is given over to making the most of meeting contacts with a day at the five-star Tomson Golf Resort, a Chinese tea ceremony, and evening river cruise cultural evening.
To attend, APOT.Asia guests from some countries will need to obtain a visa. The organisation’s website includes the invitation letter needed for your application.
Non-profit APOT is positioned as the region’s leading representative group for professionals in the airline hospitality, services and supply industry. It also aims to promote regional tourism and destinations through its members and their influence.
New onboard talent search launches today
May 1, 2019
Building on its involvement in Onboard Hospitality’s highly successful mentorship programme and sessions at WTCE 2019, The Hayward Partnership (THP) is today (May 1) expanding its service portfolio to include executive talent search and placement.
The new business gets off to a flying start with industry recruitment stalwart Roy Wilson transitioning into THP all the established core activities and market opportunities he has successfully developed through his recruitment business Sterling Bridge, well known across the onboard hospitality sector. Roy, whose reputation, experience and network is highly valued and respected will continue to support the new venture in the longer term too.
Commenting on the initiative, Wilson said: “I have found it very rewarding to support individuals find new opportunities with like-minded companies in the travel sector and am very happy to be working with The Hayward Partnership to develop their new talent search and placement service. Both Lance Hayward and Mike Pooley, who are leading this development, continue to have successful careers and a great network in the business and this will be very helpful to companies and candidates searching talent and opportunities.”
Hayward added: “Roy was my first great mentor in the industry as my boss at Forte Airport Services, Gatwick. His brand of personable customer service and attention to detail has had a lasting and very positive influence on my career. I will never forget the encouragement he gave and the confidence he showed in me in those formative years! It’s an honour to be working alongside him again, helping to develop and support new talent going forward.”
Mike Pooley, who is famously committed to nurturing new talent in the industry and a driving force behind the Onboard Hospitality Mentoring Network, said: “I have personally enjoyed and benefitted from great mentors and inspired leadership and it has always been an ambition to pass on some of the experiences, principles and values I have experienced to enhance the personal development and career ambitions of the next generation of much needed talent, energy and resources. This new initiative with THP allows me to get increasingly involved in building fresh industry credentials and profiles in a very current and progressive way.”
As part of the collaboration Onboard Hospitality will now feature an expanded range of job vacancies, plus regular online features on professional development, careers within the industry and advice on navigating your way to the best roles. If you have advice or opinions to share, or jobs to promote please get in touch.
The Hayward Partnership is at heart a “virtual organisation” of independent experts who have all been at the very sharp end of their respective fields. They provide objective, practical expertise to organisations of all sizes in the food, beverage and retail travel sector to help them to succeed. Combined, they are a resource and knowledge pool. They share expertise, ideas, opportunities and camaraderie. The partners are selected by invitation only, based on reputation, experience, track record, network connections and personality!
SWISS celebrates veggie style
May 1, 2019
SWISS will celebrate the 10th anniversary of its partnership with Hiltl of Zurich, the world’s oldest vegetarian restaurant, with an exclusive three-course meat-free meal option for Economy travellers on selected long-haul flights during May.
Hiltl vegetarian meals were first offered aboard SWISS flights as part of the airline’s award-winning “SWISS Taste of Switzerland” inflight foodservice programme in May 2009.
The anniversary offering will feature a starter of a spicy beetroot tabbouleh, a main course choice of penne with vegetarian bolognaise or a massaman curry and a vegan mango mousse dessert.
Travellers in First and Business will also be offered special Hiltl anniversary meals. SWISS First customers will have the additional main course option of a vegetarian Tofu Mirsang, while SWISS Business travellers can choose potato gnocchi in a saffron sauce.
Hiltl’s owner and ceo Rolf Hiltl said: “I am delighted that SWISS’s awareness of the potential offered by vegetarian cuisine has risen so much in the last 10 years. This has also enabled us to grow increasingly bold in our inflight meal creations.”
Some 40% of SWISS’s Economy Class travellers now opt for the vegetarian meal offering.
New lounge at JFK
May 1, 2019
British Airways has put the finishing touches on its £50 million investment at New York’s JFK Airport with the opening of the new Club lounge.
The 22,000sq ft space features relaxed seating areas, work stations with power outlets, an entertainment room with state-of-the-art entertainment and sound from Sony, and new-look Elemis Spa offering a range of treatments.
Last autumn, BA unveiled a new premium lounge for First passengers at the airport, along with changes to the gate area in Terminal 7 to make facilities more comfortable and welcoming.
The new lounge includes a brasserie-style dining room where travellers can enjoy freshly prepared dishes from an extensive menu or a range of smaller items chosen to allow customers to ‘grab and go’. Meanwhile, the airline has adopted a partnership approach for its bar options – the granite topped Quaich Bar, created in partnership with the Quaich bar at the Craigellachie in Speyside, Scotland, offers a range of cocktails, while a BrewDog beer room has been designed with the popular UK craft brewer. It will serve an exclusive beer – Speedbird 100 – on flights from May 1.
The lounge is the third to feature BA’s new contemporary look, following similar openings in Rome and Aberdeen last year. BA offers up to 12 transatlantic flights between New York and London each day.
Dnata expands in U.S.
May 1, 2019
Dnata is ramping up its catering operations in the U.S. with the opening of new facilities at George Bush Intercontinental Airport in Houston.
The 4,700sqm operation has the capacity to provide 10,000 meals a day and has created 150 new jobs. Launch customer is British Airways, which operates two daily flights from Houston.
The investment heralds a period of expansion for the air services provider. It intends to further enhance its U.S. airport presence by opening additional catering facilities at Boston (BOS), Los Angeles (LAX), Newark (EWR) and San Francisco (SFO) by the end of the year.
Robin Padgett, divisional senior vice president for dnata’s catering division, said: “Our expansion into Houston once again underlines our commitment to the United States, where we see excellent business opportunities for dnata.”
Dnata expanded in the U.S. catering market in 2018 through the acquisition of 121 Inflight Catering. Besides Houston, dnata currently operates catering facilities at three U.S. airports, in New York (JFK), Nashville (BNA) and Orlando (SFB), serving commercial, VIP and private aviation companies, fixed base operators and charter aircraft operators.
Win-win appointment for ACA
April 24, 2019
Fabio Gamba, md of the Airline Catering Association, has been appointed director general of the Airport Services Association (ASA), and will now represent both organisations, finding synergies where appropriate.
Additionally, Steve Allen, divisional senior vice president of dnata, has been elected by the ASA board as its new chairman. Allen said: “Fabio is the perfect fit for the Airport Services Association to lead our organisation into the 2020s. Given his wealth of experience in managing associations in the aviation sector, he will hit the ground running. With his deep expertise and passion for aviation, he will be able to deliver for our members and the 1.6 million employees working in the airport services sector globally.”
Erdmann Rauer, chairman of ACA and ceo of the LSG Group, said: “This is a win-win situation for both associations. Sharing the same leadership, the airport services and inflight catering industries will be more effective in making their voices heard. From safety and security, to training and staff retention, to providing quality services to airlines and passengers, we face very similar tasks and challenges. Fabio’s background and expertise support the two associations in generating substantial synergies.”
Gamba added: “My clear priority is to strengthen the reputation of both the ground handling and airline catering industry.”
He remains based in Brussels and the two organisations will continue to operate independently with separate boards, working groups, memberships and finances.
Bucher’s new half cart offer
April 24, 2019
Bucher Aerospace Corporation has launched a half-size version of its thermally insulated galley cart, ARCTICart.
The ATLAS half-size ARCTICart enables cabin crew to serve chilled food and drinks to passengers without the need for chillers, dry ice and other cooling devices inflight and helps ensure efficiencies through reduced weight.
The product can safely store its contents below four degrees for up to 20 hours ensuring food safety by reducing the risk of food contamination during ground handling and protecting food in hot climates.
The half-size ARCTICart launch comes eight months after the full-size version of the product received Technical Standard Orders (TSO) Authorisation from the FAA.
Bucher is currently in talks with different airline groups, which have showed interest in the ARCTICart, and is optimistic that a launching customer will be announced during the next few months.
Bucher Aerospace CEO, Francisco Aguilera, said: “I am delighted to announce the launch of this new half-size ARCTICart. The original full-size product was launched with the ambitious objective of giving aircraft operators a catering solution that would significantly reduce the weight and energy consumption of airplanes by removing the need for chillers on commercial aircraft.”
“Already successfully certified, the product can also be used on long, short and medium-haul flights enabling cabin crew to offer return and overnight catering.”
LSG Sky Chefs extends in the U.S
April 24, 2019
United Airlines has extended its catering contract with LSG Sky Chefs. The three-year contract covers 10 retained locations in the United States and Germany and one new location: Incheon, South Korea. LSG Sky Chefs now serves over 900 flights per day across 46 locations worldwide.
“Every contract extension with both new and retained locations fortifies the dynamic partnership between United Airlines and LSG Sky Chefs,” said Dale Messling, the company’s key account manager for United. “We remain committed to providing them with superior customer service and genuinely look forward to securing future contracts and actively reinforcing our professional relationship with United.”
LSG Sky Chefs offers solutions for complete catering programmes, including full-tray menus, premium dining onboard, last-mile logistics, crew training, as well as lounge and hospitality services. It delivers 560 million meals a year and is present at 205 airports across the globe serving more than 300 airlines and a growing number of European train operators.
Regent ups its culinary offering
April 24, 2019
Luxury cruise line Regent Seven Seas has created a collection of culinary experiences for passengers on its new Seven Seas Splendor ship, which will make its maiden voyage in February 2020.
There will be seven new dining venues onboard, offering dishes from different destinations on the ship’s itinerary using locally-sourced ingredients. Pacific Rim, for instance, will serve Pan-Asian cuisine including a new smoking presentation of Dry Ice Sashimi in a dining room inspired by the Far East.
Italy is a staple of the ship’s itinerary and the new La Veranda restaurant will offer an authentic Italian dinner menu and Tuscan wines, plus a lunch Destination Corner showcasing local cuisine and traditional recipes from the ship’s last stop.
French restaurant, Chartreuse, will also form part of the new ship, serving classic French specialties including frog legs in garlic cream sauce with rutabaga.
The ship’s largest restaurant, Compass Rose, will feature Versace dinnerware, chandeliers and gourmet dishes such as paddlefish caviar served with smoked haddock jelly and lemon cream.
Passengers wanting to enhance their cooking skills can join one of 20 cooking classes at the ship’s dedicated Culinary Arts Kitchen with expert chefs and individual cooking stations. The Seven Seas Splendor’s inaugural season will also feature on-shore Gourmet Explorer Tours for guests to explore local gastronomy.
Etihad’s Earth Day initiative
April 24, 2019
UAE national carrier Etihad Airways has become the first airline to operate an ultra long-haul plastic-free flight, timed to celebrate Earth Day on 22 April.
The Boeing 787-9 Dreamliner made the single-use plastic-free flight from Abu Dhabi on April 21, landing in Brisbane on April 22 in a bid to raise awareness of the effects of plastic pollution.
Etihad’s amenity product supplier, Buzz, collaborated with the airline to supply plastic-free amenity kits, eco-plush toys and eco-thread blankets produced from recycled plastic bottles.
The airline also worked with suppliers to ensure products were not wrapped in single-use plastics, and sourced innovative products such as Cupffee’s edible coffee cups, made entirely out of natural grain products.
Etihad identified over 95 single-use plastic products used across aircraft cabins, most of which were replaced with eco-friendly alternatives including cups, cutlery, dishes, headset bags, cart seals and toothbrushes. If suitable replacements could not be sourced, these items were not loaded onto the flight.
As a result of planning the Earth Day flight, Etihad additionally committed to remove up to 20% of the single-use plastic items onboard by June 1 2019.
The milestone flight is part of Etihad’s pledge to reduce single-use plastic usage by 80% not just in-flight, but across the entire organisation by the end of 2022.
Virgin reveals new style
April 16, 2019
Virgin Atlantic has taken inspiration from high-end fashion houses and the automotive industry to create a classic luxury feel for its new Upper Class cabin on the Airbus A350-1000.
The cabin features a newly-designed lie-flat bed suite – built to ensure more privacy and autonomy. Passengers will no longer require the inflight turn down service, but can operate the beds themselves, and diagonal positioning ensures all face towards a window and have aisle access. Each suite has a drop down table with smooth-glide positioning, cocktail table, shelving, improved storage, 18.5 inch touchscreen monitor and adjustable lighting options. IFE can also be accessed and controlled via personal devices. Suites are laid out in a 1-2-1 configuration, each with a 44 inch pitch, and bed length of up to 82 inch, each with deployable privacy screens.
A new social space, The Loft, replaces the bar area Virgin has been famous for. With belted seating for up to six passengers this area includes a 32 inch monitor for shared viewing, Bluetooth headset options, power outlets and USB ports. Cocktails can be served here and new dining experiences are being designed to suit the space.
The Loft will also act as an ‘aspirational gateway’ leading to Premium Economy and Economy cabins. Both will have the largest entertainment screens ever offered at 13.3 inches in Premium and 11.6 inches in Economy. Premium seats have a seven inch recline, increased space for storage, a four way adjustable headrest. Economy seats have been upgraded with new fabrics and adjustable headrests. Economy Light and Classic have a 31 inch seat pitch whilst Economy Delight offers 34 inch. The entire aircraft will also have access to high speed wifi
On sale this month, the airline’s first A350 will begin flying the cabin in August, London Heathrow to New York JFK, followed by other services to JFK later in the year. The airline has 12 Airbus A350-1000, on order scheduled to join the fleet by 2021.
Daniel Kerzner, vp customer experience at Virgin Atlantic, said: “Our mission on this project was to challenge everything we know and build something totally innovative, something for passengers to fall in love with. Every detail is intended to make this the dreamiest aircraft possible and provoke emotion in our passengers. The result is something super comfy, super stylish and unmistakably Virgin.”
New partnership for LSG Group
April 16, 2019
The LSG Group has extended its contract with airBaltic and unveiled a new long-term partnership with Barilla Group.
The airBaltic contract extends activities at the airline’s hub in Riga (RIX), Latvia, for another five years. It covers the existing hybrid-service model, which includes classic airline catering for Business and crew meals, as well as the management of the onboard-retail programme for Economy.
The partnership with Barilla will focus on Barilla pasta ready meals which will now be sold exclusively through Evertaste, the LSG Group’s brand for packaged products. The packaging and taste of the meals have been adapted according to the special requirements of flight operations, and will be offered as onboard retail. By following the enclosed instructions, the pre-cooked pasta can be served al dente.
The offer will start with Maccheroni alla Bolognese and Maccheroni Pomodoro e Basilico with more recipes are under development to extend the range. “We at the LSG Group are excited about this fascinating collaboration,” said Erdmann Rauer. “The culinary expertise of Barilla, a company that stands like few others for the authenticity of Italian cuisine, and our extensive knowledge about the requirements of the aviation industry complement each other perfectly.”
New Aeroflot kits from AK-Service
April 16, 2019
Aeroflot has upgraded its Business amenity kits on both short haul and long haul flights in its latest partnership with AK-Services.
Both kits contain L’occitane cosmetics for hand and skin care, an eye mask and slippers to provide passengers with the upmost comfort onboard.
The long haul flights have a laconic design to emphasise the corporate image of the airline, while the short-haul kits feature the faces of some of its flight attendants which it says are the ‘face of any airline’.
Speaking of the short haul kits a representative said: “Aeroflot Airlines highly appreciates the professionalism of its flight attendants and the best of them are presented on the updated series of business class amenity kits.”
Singapore partners with COMO
April 16, 2019
Singapore Airlines and Singapore-based wellness brand COMO Shambhala, have formed a wide-ranging partnership designed to enhance the customer experience for travellers.
The initial phase of the partnership will see COMO Shambhala’s wellness cuisine introduced on selected Singapore Airlines flights in the second half of this year. Using seasonal and sustainable ingredients each with their own nutrition profile, this style of cooking aims to inspire the palate with memorable and delicious flavours, marrying healthy eating with pleasurable gastronomy.
The inclusion of co-developed wellness dishes will progressively be made available in SIA’s Book the Cook service. In addition, a new wellness menu featuring specially curated dishes will be introduced across all classes.
Future collaborations may also extend to onboard amenities, as well as inflight entertainment content relating to wellness, among others.
“SIA is fully committed to the continuous enhancement of our customer experience. We are proud to be announcing this partnership as it reaffirms our dedication to the holistic wellbeing of our customers,” said Singapore Airlines Senior Vice President Customer Experience, Yeoh Phee Teik.
Milk Jnr’s gets onboard Oman Air
April 16, 2019
Milk Jnr’s & Kidworks has designed, created and launched a new short haul and long haul kid’s amenity kit for Oman Air.
Three characters, Sinbad, Farah and Saif, have been created to keep children engaged during the flights and inspire children to learn about Oman’s culture through their stories and adventures.
Sinbad and Farah are young Omani’s who love to travel and explore together whilst Saif is a turtle. Each character has their own unique personality, allowing connections to form between them and the different age groups and genders of Oman Air’s young flyers.
The short haul kit contains a pencil case, activity book, pencil crayons and sharpener; whilst the long haul pack also includes a drawstring bag instead of a pencil case and stickers.
Aimee Johnstone – brand strategy director at Milk Jnr’s & Kidworks – said: “By introducing characters that are representative of Oman, we want to educate, engage and entertain travellers into a new culture. Making connections between culture and the packs gives a sense of cohesion with the airline which will ultimately help to build brand awareness. Aimee added: All of the pack items have been carefully considered for the relevant age ranges (0-two to aged 10) and based on our expertise in providing the right solutions for short and long haul flights.”
Ernel Eugenio, product development guest experience & branding at Oman Air, added: “We are very happy about these new packs as the creative content builds excitement within our young travelers by encouraging them to learn about Oman whilst also enhancing their in-flight experience and driving an affinity amongst the family market with our brand.”
Gate Gourmet drinks partnership
April 16, 2019
Peter Spanton Drinks and Gate Gourmet have forged a strategic partnership which will see the premium mixer and adult soft drink brand included in beverage offerings onboard.
The full Peter Spanton Drinks range will be available through Gate Gourmet in both bottles and cans.
Jons Hensel, chairman of innovation at Gate Gourmet, said: “This partnership reflects our understanding of what consumers are looking for in the premium drinks market. We are delighted to have Peter Spanton Drinks on board. Their authentic brand story and fantastic product will allow us to deliver innovative, exclusive customer experiences.”
Darryl Burton, md of Peter Spanton Drinks, added: “Air travel is an exciting experience for people and Peter Spanton elevate that experience by offering a drink less ordinary. We are delighted to bring what we do to a much wider audience.”
Flying Food Group expands
April 16, 2019
Flying Food Group’s Seattle facility (SEA) is now catering Japan Airlines’ daily flights between Seattle and Tokyo Narita.
The new contract is the seventh JAL gate to be catered by Flying Food Group with services operating Japan Airlines at Chicago, Honolulu, Kona, Los Angeles, New York City, and San Francisco.
Speaking of the expansion Nicolas Rondeau, Flying Food Group executive vice president, airline sales and marketing said: “When an existing customer chooses Flying Food Group to cater a new location, it confirms their satisfaction with our quality and service.”
Japan Airlines has been a Flying Food Group customer since 2001.
United innovates with Sunday Riley
April 9, 2019
United Airlines has launched new amenity kits featuring luxury skincare brand, Sunday Riley, facilitated by Buzz.
Unveiled during WTCE Hamburg as Buzz celebrated its 20th year in the industry, the new kits will roll out onboard, in the United Polaris lounges, and at United Club locations.
Sunday Riley is frequently described as a cult beauty brand and was chosen as a pioneer in green technology and high-performance skincare formulated with botanicals.
Brand founder, Sunday Riley was born and raised in United’s largest hub market – Houston. VP marketing, Mark Krolick, said: “We are thrilled to be working with a trailblazing businesswoman and entrepreneur who is making a global impact from our Houston hub.”
Three different kits will be offered in Polaris business, Premium plus and Transcon cabins, and toilets will include face mists, hand creams and fabric care products by Garmet Groom and Murchison-Hume.