Taste of Travel Theatre

Taste of Travel Theatre

We are pleased to announce the 2019 Taste of Travel Theatre programme to be held within the World Travel Catering & Onboard Services Expo in Hamburg, April 2-4.

Run in association with Onboard Hospitality magazine, these WTCE sessions enable airline, rail and cruise operators to learn about the future of onboard services and discover ways to enhance the passenger experience. Free to attend, the sessions feature a specially-curated programme designed and moderated by our former editor, Jo Austin.

The sessions are sure to deliver inspiration, advice and samples of the latest product innovations and will include onboard chef demonstrations and passenger experience leaders attending to share their invaluable insights. Live cookery demonstrations will be complemented by presentations and panel discussions covering a range of pertinent issues such as packaging, sustainability, food waste, pre-ordering, wellbeing and onboard retail.

Explore the schedule here and we look forward to seeing you at the event…

Day One: April 2

10:30 – 11:15 BEST BREAKFAST PITCH
Five exhibitors tell us (in a quick fire pitch) why they think their breakfast product should go onboard.

JUDGES: Jenny Greenhalgh, Rail Gourmet Executive Chef; Roger Williams, International Rail Catering Group; Marc Warde, gluten-free restaurateur.

11:30 – 12:15 DINE ON DEMAND
Werner Kimmeringer and Craig Devoy of Yates+partners, discuss the challenges of Dine on Demand in First and Business Class. They will demonstrate the great benefits for the guest with the introduction of restaurant style dining and its changes in terms of menu structure, packing and plating To include tastings of First and Business menus being served on Saudia.

12:30 – 13:00 Networking & Product Sampling

13:15 – 14:00 FINE DINING ON THE RAILS
Enjoy an insight into the UK’s most unique scheduled train restaurant experience with a presentation of Great Western Railway’s latest Pullman fine dining concept. With menus developed by the GWR Catering Team working with RG executive chef Jenny Greenhalgh, the presentation will showcase how this great British heritage brand has embraced regional food provenance and the dietary trends of the modern passenger. There will be a chance to taste some of the dishes and to choose your own favourites. Introduced by Roger Williams chair of IRCG.”

14:15 – 15:00 SUSTAINABLE THINKING
Matt Rance of MNH Sustainable Cabin Services leads this important debate: To what extent can suppliers and airlines work better together to provide cradle to grave sustainable thinking for onboard products.

Expert Panel: Gail Yates (Head of Inflight Services, Virgin Atlantic), Bill Carrejo (Director, Sales and Sustainability, Linstol and Simon Yaffe (Director of Client Relationships, Buzz Products)

15:15 – 16:00 PERSONALISE ME!
Mariette Abrahams heads up a team of nutrition experts, growth hackers, social media ninjas, researchers, data-scientists, business analysts and app developers. In this lively and interactive session Mariette discusses how consumers are using tech to personalise their food, health, travel and lifestyle – using real-time data as well as a data-science approach to understand the trends, the influences, and individual responses.

Day Two: April 3

10:30 – 11:15 BEST SUSTAINABLE PACKAGING
We invite five exhibitors to give a quick fire pitch on how their packaging products are most sustainable. A fun and lively interactive session judged by industry experts Phil Chadwick, Packaging News, Vassilios Georgakopoulos, Director of Product Innovation & Concepts for LSG Group and Peter Rooke, Art and Science International

11:30 – 12:15 LESS PLASTIC IN THE AIR
Looking at the challenges of plastic and sustainability on board. Discussing alternatives and also asks what the food industry worldwide is doing today.

Chair: Phil Chadwick Editor, Packaging News

Expert Panel: Vassilios Georgakopoulos, Director of Product Innovation & Concepts for LSG Group and Peter Rooke, Art and Science International, Johannes Kloess, Managing Director, Galileo Watermark

12:30 – 13:00 Networking & Product Sampling

13:30 – 14:00 HOW GENERATIONS Y AND Z EAT
The new kids on the block have arrived and Ariane van Mancius of Now/New/Next gives her lively and highly popular presentation on the habits, hang ups and influences of today’s Generations Y and Z and, in particular, how the rules are being re-written through social media and instagram.

14:15 – 15:00 TAKING PREMIUM SERVICE TO NEW HEIGHTS
In celebration of its Centenary Year, British Airways is investing £6.5 billion in upgrading its service across the world. BA’s Executive Chef Mark Tazzioli presents some of the airline’s new menus together with Wolfgang Stoiber Head Chef DO&CO. Introduced by Sajida Ismail, Head of Inflight Product & Service

15:15 – 15:45 ONBOARD INNOVATIONS
Daniel Baron, ceo of LIFT Strategic Design, has kindly agreed to stand in for Raymond Kollau for this session. A specialist in passenger experience development, cabin design and branding, Daniel reveals his latest insights on trends/themes and developments in the inflight passenger experience with a focus on onboard hospitality and the cabin.

16:00 – 16:45 PERSONALISING ONBOARD DINING
Delta Air Lines’ is redefining the meaning of pre-select meals to give customers more control of their inflight experience. Executive Chef Christian Hallowell talks us through the challenges of exceeding expectations while he creates some of his stunning pre-order menus for us all to sample. Introduced by Stathis Kefallonitis.

Day Three: April 4

10:30 – 11:15 FREE-FROM DINING
The world has woken up to the fact that foods free of wheat, dairy, nuts and eggs can contribute to a healthier life and reduce allergies and intolerances.

Marc Warde, culinary consultant to the airline, rail and cruise industries, presents a selection of meat-free, gluten-free and allergy-friendly meals suitable for the new generation of free-from and gut-aware passengers.

11:30 – 12:15 STRICTLY THE BEST! (sponsored by RETIGO Ovens)
Two award-winning members of the Junior National Chefs’ Team of the Czech Republic create their culinary best to win a place onboard Czech Railways’ new premium menu. We ask the audience to decide! (In cooperation with JLV Catering)

12:30 – 13:00 Networking & Product Sampling

13:30 – 14:00 THE POWER OF BRANDING
Joe Harvey, Senior Manager Global Boutique Development at Retail in Motion, shares his expert knowledge of the growing link between boutique duty free and boutique buy on board with the power of branding and innovation.

14:15 –14:45 MEET THE MENTORS
Onboard Hospitality’s Mentoring Network helps connect industry experts with newcomers looking for help. This year five well informed industry insiders have mentored five first time exhibitors to WTCE. This session gives you a chance to see how mentoring could work for you, and how those involved have benefitted from a mentoring relationship. This session offers you a unique chance to pick the brains of these industry experts too.

Mentors attending will include: Mike Pooley, consultant on food service and supply chain for the travel sector; Marc Warde, chef and caterer specialising in gluten-free and Lance Hayward, travel catering management.
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15:00– 15:30 IT’S A GIN THING
Leading Gin mixologist creates the perfect G&T and explains how different botanicals create distinctive tastes and how passengers can now create their own gins on board. A brand new concept in gin-making for the airline market, – Foodcase presents the Gin Box in conjunction with Citrus the Gin Box from Portugal. The Gin Box can be used with your own brands or can be delivered as a package including a selection of high quality gin brands and tonics. Enjoy your very own gin tasting. (Sponsored by FoodCase)

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