AUGUST/SEPTEMBER 2012 • ISSUE 52
sound
The science of
No matter how good the inflight entertainment,
it is nothing without a good set of headphones
Trolleys/Headphones
IFSA/APEX Previews
APOT/ARC Reviews
1 cover final.indd 1
Also inside…
Catering matters
Frozen meals
8/9/12 01:18 PM
Untitled-1 1
8/9/12 04:18 PM
Contents
Inside this issue...
INDUSTRY UPDATE
06-12
Industry Update
FEATURES
16
54
Trolleys
Headphones
SHOWS AND CONFERENCES
14
63
68
80
84
90
90
IFSA Preview
APEX Preview
IFSA Exhibitor Listings
APOT Review and Gallery
ARC Review
Lunch!
ITCA Abu Dhabi
SPECIAL REPORTS
33
34
38
41
45
Frozen meals - Frankenberg
Catering matters - Flying Food Group
Snacking - Go Picnic
Delta Airlines
Alaska Airlines
26
66
Fine dining across the Rockies
The evolution of IFE
45
88
Sourcing the Sauce
New Products
CHEF
Producing fabulous food for a fine dining
restaurant from a small galley on rails does have
its challenges. OnBoard Hospitality takes the
Rocky Mountaineer across Western Canada and
meets its sous chef.
ONBOARD ENTERTAINMENT
Inflight entertainment is nothing new. In fact it
has been flying around since 1921 when
Howdy Chicago was premiered on an
amphibious Aeromarine Airways flight as it
flew aound Chicago.
ONBOARD ENTERTAINMENT
60
64
66
News
Smart Talk
History of Onboard Entertainment
REGULARS
24
26
30
42
46
50
52
86
88
90
Jeremy
Chef - Rocky Mountaineer
In person - Crystal Cruises
Industry comment
Green issues
Four Corners
Wine
People on the move
New products
Future events
SPECIAL REPORT
Carbon footprint is a hot topic around the world
and Alaska Airways is playing its part in keeping
this to a minimum by locally-sourcing
ingredients for its buy-on-board meals. The
airline is also seeing sales that are up by 70%.
NEXT ISSUE
16
3 contents.indd 3
•
•
•
•
•
ITCA Abu Dhabi Preview
IFSA Review
APEX Review
AIX Review
Kids in the Air
REGULAR
It’s all fun and games on board thanks to an
exciting new range of toys and puzzles. These,
and many more, new products are featured in
this issue of OnBoard Hospitality where we
review the pick of the bunch.
COMING UP
ITCA 2012 Conference and
Trade Show in Abu Dhabi,
November 26-28 2012.
We look forward to seeing
you there
www.onboardhospitality.com
3
8/8/12 04:18 PM
THE
FAMILY OF BRANDS
2
© 2012 MillerCoors LLC
Untitled-1 1
25/06/2012
8/7/12 12:35
17:05:17
PM
Editor
Publisher of OnBoard Hospitality
Martin Steady
Editor: Jo Austin
Associate Publisher: Sue Williams
Account Manager: Alex Rogers
Contributing Writers: Jeremy Clark,
Julie Baxter, Laura Gelder, Richard
Williams, Sally Gethin, Raymond Kollau
Creative Director: Matt Bonner
Art Director: Daniel Franklin
Designer: Tina-Lee McDougall
Production Manager: Clare Hunter
Subscriptions: Cheryl Staniforth
Publishing Director and Managing
Editor: Alan Orbell
OnBoard Hospitality is published by:
BMI Publishing Ltd
Suffolk House, George Street, Croydon,
Surrey CR9 1SR, UK
Tel: +44 (0) 20 8649 7233
Fax: +44 (0) 20 8649 7234
Editorial email:
jo.austin@onboardhospitality.com
Advertising email:
sue.williams@onboardhospitality.com
Subscriptions email:
subscriptions@bmipublishing.co.uk
www.onboardhospitality.com
© BMI Publishing Ltd 2012. Whilst every
effort is made to ensure accuracy, BMI
Publishing Ltd cannot be held
responsible for any errors or omissions.
ISSN: 2046-2042
Front cover: courtesy of
www.istockphoto.com
Synergy and opportunity
As the contagious hype of the Olympics and Paralympics
comes to a close, the industry can now gear itself up for the
next three mega events in our diary this September: the IFSA
2012 Annual Conference & Exhibition co-located with APEX
EXPO in Long Beach, California and AIX Americas in Seattle.
Commenting on the synergy of these events, David Loft, IFSA
president says: “The opportunity to engage our members with
the vast array of airlines from around the globe that IFSA and APEX attract delivers
added value to our members and makes this partnership extremely worthwhile.”
(See IFSA and APEX previews inside this issue).
Beyond California, the industry is seeing a huge increase in
demand for quality, branded products with a local footprint.
A good example of this comes in the form of Seattle-based
Alaska Airlines. In the US, where the buy-on-board model
has evolved faster than elsewhere, Alaska Airlines is setting
trends in ‘local sourcing’ and increasing sales.
Hardware also has its place on board and this issue
reviews the latest innovations from trolley manfacturers
and talks to some of the leading headphone distributors
from around the world.
Plenty of food for thought, and Sue, Alex and I look
forward to catching up with your latest news in Long Beach, California.
Jo Austin, Editor
Onboard Hospitality
Find us online at www.onboardhospitality.com to: Read this magazine, share it digitally or subscribe •
Catch up on back issues • Find contact details for key suppliers and caterers • Advertise and search for jobs
and promote your events. Regularly viewed by readers in over 70 countries worldwide
Follow our tweets at www.twitter.com/OBHMagazine
Directory of Caterers and Suppliers
www.onboardhospitality.com
5 Editor.indd 5
5
8/9/12 04:31 PM
Industry Update
US AIRWAYS/AIR MEALS
ENROUTE
LSG SKYCHEFS
DineFresh in Economy
10th anniversary
US Airways Economy passengers can now
treat themselves to a high quality meal and
a bottle of wine for under US$20 when flying
internationally.
The new DineFresh programme, available
through Air Meals, allows customers to
choose from either a vegetarian meal
consisting of a Caprese salad with balsamic
dressing, Portobello mushroom tortellini,
Mediterranean-style appetiser and turtle
cheesecake for dessert or a protein meal
consisting of citrus-marinated chicken skewers,
seasonal grilled vegetables, classic shrimp
cocktail and creme brulee cheesecake for
dessert.
The premium entrée must be purchased
at least 24 hours prior to the flight and
passengers travelling on flights where
DineFresh meals are offered will be notified in
advance via email as to their availability.
Said Adam Bauer, Air Meals’ president
and co-founder: “US Airways’ programme
showcases the appeal of pre-purchase of
in-flight services and expands customer choice
for carriers and caterers.”
Air Meals provides and manages the prebuy website, which is US Airways-branded
and connected to AM-1, the industry’s most
advanced pre-buy software solution. With
AM-1, US Airways defines its product offerings
by flight, controls the inventory real-time,
accepts credit or debit card payments, and
automatically routes orders to catering stations.
www.dinefresh.usairways.com
www.air-meals.com
En Route International, supplier of bakery
and food solutions to the travel industry,
including over 49 airlines, is celebrating
its 10th birthday. Since it was founded
in 2002, the company has achieved
extraordinary growth. Starting with only a
handful of employees, working from a small
summerhouse, En Route now has over 30
employees in the UK, the US and Dubai.
Along with its core range of premium artisan
breads and mixed bread bags, En Route also
supplies its own range of branded snacks and
meals, designed exclusively for travel. Offering
unique packaging and a logistics service, En
Route is able to pack and brand products
from mixed suppliers, offering the customer
maximum flexibility and choice.
En Route will be celebrating this landmark
anniversary at IFSA, Long Beach where it will
be launching a number of new concepts,
exclusively. Attendees will be the first to see
some of the company’s latest products and
innovations.
www.en-route.com
The new DineFresh Buy on Board option from US Airways
The En Route story so far
6
Finnair partnership
with LSG Sky Chefs
Finnair and LSG Sky Chefs have signed a fiveyear partnership agreement giving LSG full
managerial and operational responsibility
for the inflight and catering service provider,
Finnair Catering Oy, based in Helsinki.
The partnership aims at further improving
the quality and cost-effectiveness of catering
services offered to Finnair’s customers. Finnair
Catering’s personnel with not be affected.
According to the partnership agreement,
LSG Sky Chefs Group has the right to acquire
Finnair Catering Oy’s share capital for a
pre-determined price during the five-year
agreement period.
Said Kaisa Vikkula, Finnair executive board
member: “We are very pleased with this
partnership agreement which enables us
to offer first class catering services to our
passengers, and at the same time, meet the
targets set for the restructuring of our catering
operations.”
“This agreement is an excellent strategic move
for LSG Sky Chefs because it allows us to enter
the Finnish market, which represents a major
hub for flights to Asia,” commented Jochen
Müller, LSG Sky Chefs’ chief operating officer.
Finnair Catering will remain a wholly-owned
subsidiary of Finnair, but its name will be
changed to LSG Sky Chefs Finland Oy.
www.lsgskychefs.com
www.finnair.com
Finnair Catering contract goes to LSG Sky Chefs
www.onboardhospitality.com
6-12 Industry Update.indd 6
8/9/12 12:19 PM
Industry Update
TAM AIRLINES
SERVAIR
GATE GOURMET
Tea for TAM
TAM Airlines has chosen to keep its tailormade tea permanently on its onboard menu
on international flights in First and Business.
In 2010, under the guidance of the renowned
Brazilian chef Helena Rizzo, the ‘Touch of Tea’
menu was introduced in which the dishes
gained an added touch from a selection of
specialised teas. At the time, the tea blender
Carla Saueressig, a leading expert on the
subject in Brazil, developed a new and unique
blend just for TAM. Such has been the success
with the passengers of this new blend that
the airline has chosen to keep it on the menu
permanently.
Saueressig created a ‘red tea’, with a mix and
blend that has the fruity and herbal flavours of
a tropical country, as well as a floral tone and
a sweet vanilla background representing the
best moments in life.
Produced by the German company, Tee
Gschwendner, each sachet is prepared with
high quality, non-ground ingredients from
diverse regions of the world. The vanilla
comes from Central America, verbena from
France, the hibiscus from Egypt, and roses
from Hungary. To appeal to different tea
tastes, other blends are also offered during
TAM flights, such as those from the traditional
British house of Twinings (First and Business)
and Leão Premium Tea (Economy).
www.tam.com
Tailor-made tea
Servair in Martinique
Qantas kitchens to be
and Guy Martin in Paris run by Gate Gourmet
Servair and its local partner, the Monplaisir
Group, has won the tender for exclusive
management and operation of all catering
outlets in the passenger terminal at
Martinique Aimé Césaire International
Airport in Fort-de-France.
Servair has secured the exclusive
management and operation of various types
of catering areas and outlets in the Fort-deFrance passenger terminal for a period of 10
years. The tender serves to boost the airport’s
commercial space and highlight its value, as
well as promote Martinique’s culture through
its products.
At Charles de Gaulle Airport in Paris, Servair
is offering Business passengers on all long-haul
flights the chance to try an exclusive range of
dishes created by chef Guy Martin. Servair’s
chefs have been training alongside the
award-winning head chef of the Grand Véfour
Restaurant in Paris, to learn how to prepare his
unique brand of contemporary dishes.
Seventeen chefs from various Servair centres
along with 16 plate-dressers put their new
knowledge into practice at Guy Martin’s
cooking workshops, side by side with the
chef’s own teams and Servair’s ‘teaching
chefs’. The partnership with Servair is a new
illustration of the natural link between ‘travel’
and ‘culinary inspiration’.
www.servair.fr
Gate Gourmet Holdings Private Ltd. of
Australia has agreed to acquire two flight
kitchens owned by Qantas Catering Group
and operated by Q Catering.
The Q Catering businesses involved are its
Riverside facility in Sydney and its Cairns
operation in Queensland. Both are well
equipped, with room for expansion, and offer
a full suite of catering services. These include
menu development; meal production; aircraft
provisioning; post-arrival unloading; and
dishwashing and equipment warehousing.
Cairns also offers cabin cleaning.
Commenting on the agreement, Herman
Anbeek, gategroup svp and president of
emerging market said: “This purchase will
complement and build Gate Gourmet’s
existing business in the important Australian
market, where passenger traffic is growing at
an estimated 4-5 per cent annually.”
Following closing, annual revenue for the
assets to be acquired is estimated to be
approximately CHF 50 million. gategroup
expects the acquisition to be accretive within
an 18- to 24-month window as a result of
operational synergies, process improvements
and effective management of commercial
relationships.
(The transaction is subject to customary
closing conditions and approvals, including
clearance by competition authorities.)
www.gategroup.com
Guy Martin creates dishes for Servair
Qantas Catering in Sydney and Cairns acquired by Gate Gourmet
www.onboardhospitality.com
6-12 Industry Update.indd 7
7
8/9/12 12:19 PM
Industry Update
VIRGIN TRAINS
ETIHAD AIRWAYS
OMAN AIR
Virgin set for summer
Farm fresh Etihad
Virgin Trains has launched its summer menus
for breakfast, light-bites, early suppers and
evening meals. Highlights include warm
Belgian waffles with blueberry compote for
breakfast, afternoon tea packs, open salmon
sandwiches and Australian lamingtons.
For breakfast there will be a weekly rotational
option that will offer more choice and include
breakfast dishes from around the globe while
maintaining the traditional British favourites.
Light Bites options will explore a different
part of the globe each week on a threeweekly rotation. Week one starts at home
with traditional afternoon tea packs, before
taking a trip to the Continent in week two with
selections from Scandinavia, France and Greece.
Week three includes flavours from Mexico,
India, and Australia for something sweet!
Mainline Evening Meal options range from
Thai Panang curry to Mediterranean quiche,
a Greek platter to Chilli cheese. The popular
Uglies desserts continues with the addition of
a Lily O’Brien’s Banoffee cheesecake flavour to
replace the Chocolate & butterscotch.
New products in the onboard shop will
include Walkers Sunbites, Golden Syrup
Porridge, 1/4 pack selection sandwiches, Ham
& Cheese Croissants, Sausage Roll Salad box,
Greek salad, Rubicon Mango Juice, Stella 4
Lager, Chocolate Mint poppets, Rowntree Jelly
Tots, 6 Pack Oreo biscuits, Smint Mint box plus
Official Olympic Merchandise - Adidas Sports
Cap, Fridge Magnet, Key Ring & Cadbury`s
Chocolate Gold Coin.
www.virgintrains.co.uk
Etihad Airways has stepped up its
commitment to fine and fresh foods with the
purchase of 200 hens to be raised free-range
at Abu Dhabi Organics Farms.
The eggs produced by the hens will be
used in Etihad Airways’ Diamond First dishes,
including the hugely popular ‘eggs any style’
breakfast option, prepared fresh by the airline’s
onboard chefs.
In addition to the hens, Etihad Airways has
purchased three bee hives, which are also
based at Abu Dhabi Organics Farms. Honey
produced by the bees will be served exclusively
to Etihad Airways passengers and used across
an array of dishes.
The airline is planning to introduce its first
entirely-organic dish, the Tomato Caprese
Salad, to the Diamond First Mezoon Grille
menu. The salad’s ingredients of cherry tomato,
basil, rocket leaf, mozzarella, and olive oil will all
be organic products from the UAE.
It is also developing a line of signature pickles
that will be available to customers. The pickles
are made from entirely organic items including
paprika, chilli, onion, capsicum and dates. They
will be served with warm bread and a range of
cheese.
Abu Dhabi Organics Farms was established in
1997 by Khalid Al Shamsi, an Emirati national
passionate about organic living. The farms
cover more than 55 hectares of land and feature
greenhouses and fields. They produce over sixty
different kinds of organic vegetables, fruits and
herbs, as well as poultry and livestock.
www.etihadairways.com
Summer menus for Virgin Trains
Organic honey for Etihad Airways
8
Oman Air opens new
lounge at Muscat
The Majan Lounge has been opened at
Muscat International Airport. Designed by
JPA (design consultants), the lounge offers
a luxurious and tranquil environment with a
modern Arabian twist.
The product offering includes:
• Full Wi-Fi connectivity
• Business centre – computer terminals, fax,
printers etc.
• Rest rooms with full recliner seats
• Media area – full satellite TV, magazines,
newspapers etc
• Fully serviced drinks bar
• Hot and cold snack buffet counter (serviced
by lounge chefs)
• Modern bathrooms with shower and baby
changing facilities
The lounge will be open to guests of most
of the airlines operating through Muscat Intl
Airport and is the third lounge facility opened
and operated by Oman Air catering division in
the past 18 months. It will be open 24 hours a
day/seven days a week .
The dedicated Oman Air lounge (which
opened in 2011 ) was recently awarded a top
ten placing in the category of ‘Best Airport
lounge in the world’ by Skytrax 2012.
www.omanair.com
The Majan Lounge
www.onboardhospitality.com
6-12 Industry Update.indd 8
8/9/12 12:20 PM
0782On
6-12
Industry Update.indd 9
0782OnboardHos195x258CarrierOct.indd
1
8/9/12 12:20
PM
8/31/11
9:47 AM
Industry Update
VIRGIN ATLANTIC
HEATHROW EXPRESS
BANGKOK AIRWAYS
Cupcakes take flight
A family run cupcake company is flying high
after securing a lucrative contract to provide
cupcakes to Virgin Atlantic.
The Indulgence Cupcake Company, a
mother, father and son outfit, started just three
years ago, has signed a supplier contract which
will increase its turnover by 250 per cent.
The Sussex-based cupcake bakery currently
employs just one full-time member of staff,
but as a result of its work with Virgin Atlantic
it has recruited two more full-time employees
and another two part-time.
The cupcakes are being served as part of
the airline’s Economy and Premium Economy
afternoon tea service on 15 flights departing
from London Heathrow, London Gatwick,
Manchester and Glasgow.
Indulgence Cupcake Company managing
director Jeremy Jacobs said: “Being a small
family run business it’s a big win for us and
is made even better by having the honour
of supplying one of the UK’s most respected
brands and a well-loved airline.
“We are committed to supplying the best
Britain has to offer. Our cupcakes are 100%
British produced using my late grandmother’s
recipe. She would be so proud of us. Our
cupcakes are hand baked just a few miles
down the road which is great for keeping
those food miles down.”
www.indulgencecupcakecompany.co.uk
Indulgence cupcakes
New looks for
Heathrow Express
Hotel dining on
Bangkok Airways
Heathrow Express has unveiled its new
fleet of fully-refurbished trains as part of a
£16million re-brand which began in March.
The company, which operates services
every 15 minutes during the day between
Heathrow Airport and London Paddington, has
updated both the First and Express carriages
based on consumer feedback. At-seat power
sockets have been added throughout and First
carriages which have been adapted to provide
greater privacy, more space and recreate the
feel of a business lounge.
The customer experience has been at the
heart of the changes, says the operator, with
further investment also being made in staff
training and customer touch points at the
airport, station and online. The new fleet will
be fully up and running between London
Paddington and Heathrow by April 2013.
Following the launch of the new trains,
Heathrow Express has also redesigned its
website and smartphone app. Customers can
now book and receive train tickets on their
mobiles and access live service updates. The
app is free to download and business travellers
can access their employer’s corporate trade
account when making bookings.
www.heathrowexpress.com
Bangkok Airways has launched a new
onboard menu tailored by two leading Thai
hotels as part of its ‘Exclusive Chef in the Sky’
programme.
The two world-class chefs: Alex Gares, from
Four Seasons Resort Koh Samui and Christopher
Patzold, from The Chedi, Chiang Mai, have
created special menus to be served in the Blue
Ribbon Class (Business) for the six months from
July – December 2012.
These special 12 menus will be served
on Bangkok-Samui, Bangkok-Phnom Penh,
Bangkok-Maldives, Bangkok-Dhaka, BangkokBengaluru, Samui-Singapore and Samui-Hong
Kong routes. The menu from Four Seasons
Samui will be served from July to September
while the menu from The Chedi will be served
from October to December.
Managing director of Bangkok Air Catering,
Linus Knobel, said: “This campaign will enhance
our existing culinary highlights and motivate
our employees. It is a good chance for them
to be inspired by well known restaurants
and chefs. It also ensures our passengers
experience a variety of cuisines.”
Bangkok Airways’ operates Business or Blue
Ribbon class with Airbus A319 which has 12
Business seats and 108 Economy seats. The Blue
Ribbon Ccass is available on various domestic
and international destinations including
Samui, Singapore, Hong Kong, Phnom Penh,
Bengaluru, Dhaka, and the Maldives.
www.bangkokair.com
New fleet for Heathrow Express in London
Two world-class chefs colaborate: Alex Gares with Christopher Patzold
10 www.onboardhospitality.com
6-12 Industry Update.indd 10
8/9/12 12:20 PM
Industry Update
CASINO AIR CATERERS
LSG SKY CHEFS
NORWEGIAN CRUISE LINE
Cochin Lounge
Casino Air Caterers & Flight Services (CAFS)
based in Cochin, India has opened Earth
Lounge, a new executive lounge, at Cochin
International Airport. The 6000 sq.ft. facility
offers a panoramic view of the runway and can
be accessed by all First, Business and Privilegeclass passengers. The lounge features a dining
area, lounge and a bar all open 24/7.
Says VB Rajoan, coo of CAFS: “The menu
selection has been specially prepared so as
to enhance the guest experience. We are also
providing work stations and a quite relaxing
zone for the comfort of the business travellers.”
www.cafs.in
pag
23-12-2011
Pagina 1
Grand
opening of Earth11:12
Lounge, Cochin
LSG Sky Chefs opens
facility in Angola
Celebrity chef for NCL
LSG Sky Chefs has opened a newly-built
catering facility at Luanda International
Airport in Angola, in co-operation with
Angola Airlines and Angola Air Catering.
Under the name of Angola Catering SA, LSG
will supply inflight catering to airlines flying
out of Luanda. The facilituy will employ 280
staff and produce up to 6,000 meals a day.
Said Alfred Rigler, LSG Sky Chefs’ regional
chief operating officer: “We are very pleased
to be the first German company to enter
into a joint venture with Angolan partners,
thus contributing to the country’s further
development.”
LSG Sky Chefs has also begun operations at
its new joint venture facility at the Kunming
Changshui International Airport in China.
www.lsgskychefs.com
New LSG Sky Chefs facility at Luanda International Airport
C
M
Y
Norwegian Cruise Line has appointed
celebrity chef Geoffrey Zakarian to create
and oversee a seafood concept on the line’s
newest ship, Norwegian Breakaway.
The restaurant, Ocean Blue, will serve a
luxury seafood dining experience, utilising
all of the ingredients and techniques that
Zakarian would employ in a land-based
establishment. In addition to the dining room,
The Raw Bar will serve crustaceans and wines
by the glass; Ocean Blue on The Waterfront,
will be a more casual dining option serving fun
and easy fare.
On select sailings, Zakarian will also host
meet-and-greets with Norwegian Breakaway
guests, along with in-person cooking
demonstrations and cooking sessions for
smaller groups.
www.ncl.com
Geoffrey Zakarian
CM
MY
CY CMY
K
Colori compositi
6-12 Industry Update.indd 11
8/9/12 02:15 PM
Industry Update
FORMIA
SWEET EMPORIUM
INFLIGHT FEED
Formia introduces
Chopard
FORMIA has gained exclusive rights to supply
branded Chopard amenities to airlines
including a range of cosmetics and Chopardbranded, high quality bags.
Chopard is among the few retail ‘uber luxury’
brands to be launched on to the airline amenities
market and has recently been introduced in Air
Astana’s Business class.
Yves Alavo, executive director of FORMIA,
said: “It is a stimulating line, a unique blend of
selective ingredients that will soothe all those
seeking luxury, beauty and invigoration. When
enjoying Chopard products, the traveller enters
a world of well-being with a sense of vitality and
sensuality.”
www.formia.com
Chopard’s luxury amenities
Sweet Emporium
The Sweet Emporium, set up by Audrey
Groome in 2010, identified a gap in the market
for traditional retro sweets. Audrey set up her
first retail shop in Skerries, Co. Dublin followed
by another branch in the shopping and tourist
area of Grafton Street in central Dublin. There
are now over 300 varieties of the sweets.
The Sweet Emporium made its debut in travel
retail when it launched Sweet tube products
onboard all Ryanair flights throughout Europe.
The product is a sealed spherical clear tube of
sweets which contains between 240-300 grams
of sweets; a perfect fit for inflight retail bars. The
shelf life on the product is 12-18 months, for all
40 varieties and all the products are bar-coded
and labelled The Sweet Emporium.
Audrey is now setting sights on getting The
Sweet Emporium products into airports, on
cruise liners, trains, airlines and ferries.
Email:Audrey@thesweetemporium.ie
Sweet tubes on Ryanair
AW V2 On Board Hospitality Advert 56x177.pdf
1
06/08/2012
09:50
Spotlight on
buy-on-board
A passionate foodie and airline enthusiast has
launched a review website focused on the
inflight meal offerings of airlines operating
across Europe.
During his trip, Nikos Loukas flew two to four
different airlines each day. He took photos,
timed cabin crew service levels, reviewed the
inflight meal purchases and compiled a video of
the whole experience. He undertook journeys
with 22 airlines and then launched inflightfeed.
com dedicated to evaluating the buy-on-board
food and beverage menus of airlines around the
world. The website highlights over 80 airlines
worldwide who offer paid meals and snacks to
passengers. He kicked off the site with a 27,000
kilometre journey tasting, testing and reviewing
the food options as he went.
www.inflightfeed.com
The inflightfeed website
Finest
Whether its breakfast, lunch or dinner,
Harrisons dressings and pickles are the perfect complement to any meal.
Also available... our range of dip pots and sachets.
B I Europe | www.bilimited.com | make an enquiry on info@bilimited.com or call us +44(0)116 2766344
Untitled-4 1
6-12 Industry Update.indd 12
06/08/2012 15:19:07
8/9/12 02:15 PM
ADVERTISEMENT FEATURE
A new set of
shelf stable pizza
products from AR Alimentare
ideal for sales-on-board.
AR Alimentare’s Travel Division has developed in the course of
these past ten years a considerable portfolio of frozen single
portion food solutions addressed to the long haul second
service as well as mid range flights. What this portfolio was
lacking, is a set of solutions set to meet the operational needs
of the operators adopting the sales-on-board model.
AR Alimentare is glad to introduce a new line of shelf stable
pizza products. These products allow sales-on-board operators
to carry a shelf stable (room temperature) pizza product and
hence help to drive down wastage costs as well as increase
the sales of additional products on board such as drinks. The
product has been designed to hold its shelf life for a period of
60 days from its manufacturing date.
The products are now available for all interested clients, and
are currently available out of Europe only.
CONTACT
Sales and marketing director Giuseppe Grossi is available on tel:
+39 347 8962110 and email: giuseppe.grossi@aralimentare.com
xx AR Alimentare advertorial.indd 1
8/9/12 02:18 PM
IFSA 2012, Long Beach California
OnBoard Hospitality looks forward to meeting you at this year’s IFSA Annual
Conference & Exhibition in Long Beach California, September 18-20. The
complete guide to Exhibitors can be found in this issue on pages 68-79
2012 IFSA ANNUAL CONFERENCE & EXHIBITION
Long Beach, California
SCHEDULE OF EVENTS*
HOT TOPICS PANEL MEMBERS
TUESDAY, SEPTEMBER 18
1600 – 1800 Registration L
1100 – 1600 Board of Directors Meeting** CR
1700 – 1800 Opening Reception Renaissance
(Evening open for entertaining & hospitality suites)
WEDNESDAY, SEPTEMBER 19
0730 – 1700 Registration Desk L
0800 – 0900 MimiSpeaks! GB
Mimi Donaldson
0900 – 1000 SVP Sales United Airlines GB
Dave Hilfman
1000 – 1100 Foundation Presentation GB
1100
Ribbon Cutting
1100 – 1700 Exhibit Hall Opens ***
1200
Lunch
1400
Tradeshow Raffle Drawing
Sponsored by Treasury Wine Estates
B
1600
Best of Show
1730 – 1830 Leader’s Reception* Renaissance
1900 – 2300 Social Networking Event A X
Sponsored by Harvey Alpert & Company and
The Coca-Cola Company
KEY
* Subject to change
** By invitation only
*** See IFSA Exhibitor Listings on pages 68/79
All events held at Long Beach Convention Centre Hall C,
unless the following are indicated:
L
Long Beach Convention Centre Lobby
2230 – 0100 SIP at the Renaissance
Sponsored by McGuire & Associates
H
THURSDAY, SEPTEMBER 20
0800 – 1700 Registration Desk L
0830 – 0900 Annual Business Meeting
0900 – 1000 HOT TOPICS ROUNDTABLE
Moderator: Rick Lundstrom
Editor, PAX International
1000 – 1100 USDA/FDA Presentation
Dr. Cheryl Berthoud, U.S. Department of Agriculture;
Bruce Kummer, Food and Drug Administration
1100 – 1600 Exhibit Hall Open
1200
Lunch
1230 – 1300 Chef’s Competition Showcase #1
1300 – 1330 Chef’s Competition Showcase #2
1500
Chef’s Competition Winner
1800 – 1900 Closing Reception K
1900 – 2230 Foundation Event K
NB
CR
B
GB
NB
H
K
AX
Renaissance Long Beach Hotel Corsican Room
Long Beach Hotel Renaissance Ballroom
Long Beach Convention Centre Grand Ballroom
Long Beach Hotel Naples Ballroom
Hospitality Suite
Kitchen Den Bar Long Beach
APEX Museum of Latin American Art
Buy On Board:
Bill Abraham - vp marketing, eGate
Solutions/gategroup
Randy Barnard - md solutions, LSG Sky Chefs
Rob Gallagher - manager, catering and
onboard service, Virgin America
Madeline Olds - director of catering,
Hawaiian Airlines
Andrew Stasium - manager, catering
procurement, Virgin America
Go Green:
Charlie Ahern - director of US sales and
marketing, Novelis Foil Products
Lisa Luchau - director on board food and
beverage, Alaska Airlines
Tom Malone - ceo, MicroGREEN, Inc.
Jeff McClaren - president, Green OnBoard
Judy McLaren - marketing specialist, Green OnBoard
Thomas Zatkulak - vp strategic sourcing, Bunzl
Back Catering/FSMA/
Quality Assurance/Allergens:
Dr. Cheryl Berthoud, DVM* - senior staff
veterinary Medical officer, US Dept of Agriculture
Barbara Boyer - quality assurance director, Air Fayre
Dean Davidson - government affairs consultant,
International Flight Services Association (IFSA)
Bruce Kummer* - interstate travel programme,
Food and Drug Administration
*Speakers also participating in the USDA/FDA Presentation
14 www.onboardhospitality.com
14-15 IFSA Preview.indd 14
8/9/12 02:30 PM
IFSA Preview
“This year’s IFSA
Conference is on track
to be more productive
and memorable than
any previous event.”
Left, Long Beach California Convention Centre
SPEAKERS
GENERAL SESSION
SEPTEMBER 19
Dave Hilfman
Senior vice president
sales, United Airlines
Dave Hilfman is responsible
for directing the efforts
of a team of more than
800 sales professionals who manage sales
programs, relationships and revenue with
corporations, travel management companies
and distributors around the world. Hilfman
was previously svp of Worldwide Sales for
Continental Airlines from 2004 to 2010, where
he oversaw a team composed of more than
600 sales professionals.
Hilfman started his airline career in 1981
with Eastern Airlines as a campus sales
representative at the University of South
Florida. He held sales positions of increasing
responsibility with Eastern throughout the
southeastern United States until joining
Continental Airlines in 1986 where he served
as regional sales manager in New York City
and director of the Western Sales Division
based in Los Angeles.
In 1992, Hilfman moved to the airline’s
corporate headquarters in Houston, where
he held the positions of senior director of US
Field Sales, vice president of Multinational
Sales and Revenue Programmes and vice
president of Sales and Reservations. Hilfman
graduated from the University of South
Florida with a degree in finance. He’s an avid
golfer and has one son.
MIMISPEAKS!
Mimi Donaldson
Mimi’s latest book is about
success and football:
Necessary Roughness: New
Rules for the Contact Sport
of Life. As a very funny, football female, Mimi
uses football as a metaphor for shaking off
bad plays, or roadblocks of challenging times,
and leading with perseverance and courage.
For over twenty years, Mimi has captivated
audiences from the Fortune 500 to the
just plain fortunate. She’s won acclaim for
her rousing keynote speeches, compelling
workshops, and in-house training
programmes. She has shared the keynote
platform with Colin Powell, Katie Couric and
Maya Angelou. Mimi has spoken for the
National Association of Catering Executives
and Compass Group North America.
She holds a Bachelor’s Degree in Speech
and Dramatic Arts from the University of
Iowa, and a Master’s Degree in Education
from Columbia University. For 10 years, she
was a staff Human Resources Specialist with
Walt Disney Company, Northrop Aircraft, and
Rockwell International.
Mimi has been a visiting professor at
Harvard University’s Center for Public
Leadership at the Kennedy School of
Government. She was the “pitch coach” on
ABC’s American Inventor and coached the
contestants to success persuading judges and
all of America.
Mimi Donaldson is co-author of Negotiating
for Dummies, published in six languages and
sold over one million copies worldwide. Her
second book is Bless Your Stress: It Means You’re
Still Alive!
www.ifsanet.com
www.onboardhospitality.com 15
14-15 IFSA Preview.indd 15
8/9/12 02:30 PM
Feature: Trolleys
W
hen is an airline trolley not an airline
trolley? Well, perhaps the answer is
when it has been bought for personal, club or
office use!
There was a time when trolleys were simply
ugly functional lumps of kit most people –
both passengers and crew – wanted as little
to do with as possible. But now it seems they
are increasingly good looking and useful, and
demand for them is moving on. The sky is no
longer the limit, trolleys now have some kind of
cool retro credentials, can carry designer status
or wheel in a bit of fun.
I’ve seen one advertised on ebay as ‘the
perfect Father’s Day gift’ and another rolled
out in a stylish PR agency release billed as the
‘Friday drinks trolley’ to boost staff morale at
the end of a busy week.
Perhaps this is a sign of the times and a
reflection of the effort going into the current
designs and functionality. Shopping trolleys
may end up dumped in rivers but the airline
trolley it seems is becoming something of a
style icon!
Young German design company Bordbar,
for example, has been turning heads with new
looks for trolleys. Its two classic designs are
style
icon in action
Could the airline trolley really be the world’s next style icon?
Possibly not but as Julie Baxter discovered, designers, trend-setters
and innovative marketeers have certainly got their eye on them
onboard airberlin planes but are also sold for a
wide range of other recreational and business
uses and can come accessorised with built-in
table football or espresso machines!
Company founder Valentin Hartmann says:
“Five years ago we started revamping disused
airplane trolleys and transforming them into
design objects for private use. Private and
commercial customers have brought them. In
general a private customer is aged 30-40 and is
a high earner. Commercially we are also selling
them through furniture stores and interior
designers. Now working with airberlin sees us
making something of a U-turn and finding our
way back into the skies!”
The six-strong design team is full of idealism
and love for the beautiful things in life and
simply believes trolleys too can, and should
be, beautiful. Based in Cologne it has an
international distribution network comprising
more than 220 trade partners in Germany,
Europe, Israel, China, Mexico, Venezuela, Korea,
Japan, Singapore, Saudi-Arabia, Canada and
the USA.
It also works for Driessen-Zodiac Aerospace
and both received design awards last year.
16 www.onboardhospitality.com
16-23 Trolley.indd 16
8/9/12 12:57 PM
Feature: Trolleys
The Driessen classic lightweight trolley, with
branding by BordBar, was granted the Reddot
Design Award for product design 2011; and the
new Driessen Hybrite trolley line was also given
an honourable mention in the awards.
The red dot design award is an international
product design which recognises product
design, design agencies and design concepts.
Past prize-winners include companies such as
Siemens in 1995, Apple Computers in 2001,
BMW Group in 2007 and the Bose Design
Center in 2008, Opel in 2008 and 2010.
The Hybrite trolley line was praised for its
stylish appearance and care for detail, its curves
and the flow line in the front panel and top
drawer design. The Hybrite trolley line also
received a lot of attention at the ITCA show in
Nice and the Aircraft Interiors Expo in Hamburg.
For those in the air, of course, it’s not just style
but substance that matters. And as airlines look
increasingly to the bottom line, the weight,
robustness, usefulness and revenue-earning
functionality of the trolley has also become key.
Kaelis, formerly known as Asian Pioneer,
doesn’t make trolleys itself but has developed
something of a specialism in accessorising
trolleys for maximum effect.
It’s Rack Dispenser, for example, is an extra
that can be hung on the side of the drawer on
top of the trolley to get additional storage not only for catering products but also for the
increasingly important buy-on-board products.
Unlike competitor racks, this one is made
of plastic rather than metal and so has the
additional benefit of being light-weight.
“There was a time when
trolleys were simply ugly,
functional lumps of kit...but
trolleys now have some kind
of cool retro credential”
Promotional items can be seen easily because
the rack dispenser is transparent and it is
located in a prime position on the top of the
trolley at the level of the customer´s eyes as the
trolley moves up and down the cabin.
Full- and half-trolley compatible models are
both available.
The company has also developed trolley
covers for carrying newspapers. The half-trolley
cover has six dispensers for magazines and
six for newspapers. A full-trolley model is also
available and on either, the name of each
publication can be placed on the transparent
window in each dispenser. It is quick and easy
to assemble and use, adjusted using a simple
Velcro strip.
Kaelis is also offering trolley operators
the chance of additional revenue with its
advertising trolley hanger – the Gline. The
hangers allow airlines to use the side of their
trolleys to promote buy-on-board sales or
promote third party products.
The hangers help increase revenue both
through onboard products and partner
suppliers and allow advertisements s to be
quickly and easily changed with fix stickers.
The hangers are slim and light so can be stored
inside the trolley or in the galley. They are
available in a range of sizes.
Fernanda Veiga, from Kaelis, says: “Gline is
very popular as airlines are trying to increase
non-operational revenues: advertising, selling
Trolley cat walk (left to right): Driessen-Zodiac’s Hybrite and Prada
designs; the News trolley from Kaelis; Bordbar’s Football edition; and
on this page: Two more Hybrite designs; the Iacobuccu IHF Cart and the
Bordbar SE Swiss design

www.onboardhospitality.com 17
16-23 Trolley.indd 17
8/9/12 12:57 PM
16-23 Trolley.indd 18
8/9/12 12:57 PM
Feature: Trolleys

more on buy-on-board (30% of airlines offer
onboard duty free) and food (menu offers).
There is nothing like this in the market.
“We believe advertising is the way forward
as competition heats up and ticket prices
go down. The advertiisement is level with
customers’ eyes, so will not pass unnoticed. It is
quick and easy to change, slim, light and made
of aluminium,” he adds.
The Driessen-Zodiac Aerospace Hybrite
trolley, for example, was built for the long-term
with a focus on attention to small detail to
make a big difference.
In designing it the team combined
engineering capability and the experience of
designing full composite trolleys to create what
they claim to be the best trolley in the world.
The hybrid trolley combines both classic and
new technologies, materials and methods.
Michiel Maris, director sales & marketing
galley equipment says:
“Our experience in the industry has taught us
that maintenance will be required as trolleys
are not always handled smoothly, and are often
abused in the logistic and cleaning process.
“We put a lot of attention to the finish
and flush surface. A smooth surface is more
hygienic, easier to clean, and also prevents
damage. This is particularly important at the
areas that are likely to cause damage or injuries
to the cabin interior, crew and passengers.
High quality, durability and maintainability are
renown characteristics of Driessen products but
with the new Hybrite trolley line we thought
“For those in the air it’s not
just style but substance that
matters...the weight,
robustness, usefulness and
revenue-earning functionality
has become key”
it was time to show that trolleys can also be
stylish and compatible with the most modern
cabin interiors.”
The designers of the new Iacobucci ATS Galley
Cart have also focused on clever structures,
options for customisation and weight saving to
deliver robustness and durability.
In a collaborative venture between
Iacobucci HF Electronics and BMW Group
DesignworksUSA, the aim of the joint
project was to redefine the
premium on-board
aviation
experience with the introduction of an
innovative lightweight trolley.
Lucio Iacobucci president and CEO of
Iacobucci HF, says: “The new Iacobucci HF
Galley Cart meets the rigorous demands of
weight saving, functionality and robustness
to ensure its useful application aboard aircraft
around the world for many years to come.”
“This new and very lightweight cart meets the
increasing airline industry demand for weight
saving solutions to reduce fuel costs. Innovative
materials testing and assembly processes were
included into the development plan as well as
advanced supply chain quality controls which
ensure both product quality and delivery time
to customers.”
The company produces up to 50,000 trolleys
a year plus parts and it aims to become the
leading supplier of aircraft trolleys in the world.
“Traditional galley carts used in the cabin
resemble the rugged, battered cargo that’s
loaded beneath the aircraft, and do little to
create a welcoming station for passengers to
choose their meals or perhaps shop for duty
free,” says Laurenz Schaffer, president, BMW
Group DesignworksUSA.
“For the new Iacobucci Aircraft Trolley
System, we’ve brought the style, fit and finish
that customers expect to find in premium
environments at home to enhance their
on-board experience,” Schaffer continues.
The rectangular galley cart has attachable
skins and doors to display branding or
promotions for the airline carrier or, when
transparent windows are installed, showcase
items such as duty free or menu options. For
use as a hospitality cart, the top surface can also
be uniquely specified, creating more formal
looks that can transform both its functionality
and mood.
From the perspective of the user, the
Iacobucci ATS Galley Cart has been designed
for ease of use, with good ergonomics to
aid workflow efficiency from the flight kitchen
process, through transport crew and by flight
attendant. Agility and maneuverability also
ensure the trolley is user friendly for cabin crew.
Main and inset pictures: The traditional airline trolley is getting a new
lease of live with adaptations for office parties and recreational use as
with Bordbar’s Football edition
www.onboardhospitality.com 19
16-23 Trolley.indd 19
8/9/12 12:57 PM
Feature: Trolleys
Norduyn Norseman, which works with LSG,
calculates that its latest trolley design has cut
traditional trolley weight by 40 per cent. Its
Quantum Aviation Trolley is lightweight and
hence fuel efficient and is claimed to be the
world’s lightest certified trolley. The product
was the result of a unique collaboration
between Norduyn, a designer/manufacturer
of high end composite products and LSG Sky
Chefs, leading service provider for airlines. The
Quantum trolleys weigh under 10 kilograms (22
lbs) and are significantly more energy efficient,
generating measurable cost savings to airline
customers. The trolley is already onboard lowcost airline transavia.com.
Direct Air Flow, which supplies a range of
catering equipment for both the airline and rail
passenger sectors, also pays attention to long-
term maintenance issues. The company offers
a serviced equipment range of refurbished
trolleys and has a maintenance centre which
can service trolley braking systems, wheels,
locks and side panels to keep an airline’s
investment going strong for as long as possible.
Its newest range of airline galley equipment
includes new full- and half-size trolleys,
containers and drawers supplied directly
from stock or manufactured to a particular
specification. This includes six trolleys – the
Atlas full size and half size food and waste
trolleys and two reduced weight trolleys, plus a
newspapers trolley.
It also supplies polypropylene and aluminium
drawers. The polypropylene drawers are
promoted as the most robust and cost-effective
alternative to aluminium and polycarbonate
Main picture: Sky-Tender’s range claims to redefine onboard beverage
service completely; and below: attention to detail is making the
headlines for the Kaelis News trolley
drawers. All drawers can be branded with the
airline’s name and logo
Ease of use is obviously key to cabin crew so
drawers feature two runners each side with
plastic undersides to ensure smooth removal
and insertion when full into the trolley.
The new Sky-Tender claims to be redefining
beverage service completely. Designed by
SkyMax, in conjunction with the German
company Air-Eltec Luftfahrttechnik, it is billed
as ‘the first fully-automated patented beverage
trolley in the world’. The trolley makes up to
220 different types of beverage at the touch of
a button including tea, coffee, beer, wine and
D
C
G
20 www.onboardhospitality.com
16-23 Trolley.indd 20
8/9/12 12:57 PM
Harlem
Everybody deserves
a Hybrite
The wannahave equipment
by Driessen
DRIESSEN
CABIN INTERIORS
Galleys & Equipment
16-23 Trolley.indd 21
Harlem 4 ad 2- OBH.indd 1
8/9/12 12:57 PM
25-07-12 16:12
Tea
•
Coffee
•
Wine
•
Beer
•
Carbonated drinks
SkyTender - the name for the future onboard beverage service
Increase your profits, save time and money with this revolutionary innovation.
SkyTender is the first and only fully-automated beverage trolley in the world.
Make more than 220 different beverages by just pushing the button!
SkyTender is a registered trademark of Air-Eltec Luftfahrtelektrik GmbH, Germany
Distributed by SkyMax GmbH
Siemensstr. 11 - 30916 Isernhagen - Germany
Phone +49 511 165951 0 | Fax +49 511 165951 16
Email info@skymax.eu | Internet www.skymax.eu
SkyMax.indd 1
09/08/2012 17:01
Feature: Trolleys
Main picture: Adding style to convenience with the Bordbar Air Berlin
edition; below: Iacobucci’s Galley Cart aims to meet rigorous demands for
weight saving, functionality and robustness, and Kaelis’ Norduyn model
ice reformers, allow airline caterers to make dry
ice, reform the ice into the desired slice size and
produce individually wrapped slices (including
a company logo if required on the packaging)
at their own location. This means that airline
caterer no longer has to work with an outside
supplier to order ice in advance and wait for ice
to arrive. This process reduces over ordering
and results in less ice lost to sublimation. Ice is
“Kaelis is offering trolley
operators the chance of
additional revenue with its
advertising trolley hanger”
carbonated drinks; and negotiations are well
advanced with airlines negotiating to put it
onboard.
And it’s not just about the trolley itself when it
comes to development initiatives in the galley.
Zodiac Aerospace has put its focus on a range
of galley accessories. An insulated serving pot,
a steam oven without internal overpressure
and an oven door with double safety latching
which can be operated using only one hand are
among its newest ‘Inserts Generation’ products
currently being sold in the Sell GMBH range.
The inserts also include ovens, coffee maker,
beverage maker, water boiler and bun warmer.
Sonja Naumann, marketing manager, says
the company’s challenge is always to combine
form and function, delivering an attractive
and elegant outer appearance while also
incorporating the increased functionalities
required by today’s airlines. It has identified
a clear focus on weight as
airlines look for savings in
fuel costs, and has adapted
its products accordingly.
Maximizing safety while
improving style have also been
priorities.
Cold Jet, the industry leader
in dry ice manufacturing and
cleaning solutions, has also made
a mark on the way airline caterers
think about one of their largest
consumable costs.
It has developed technology that
allows on-site ice production of quality
ice slices which are produced quickly and
efficiently. This puts control of production,
sublimation losses (turning from a solid to a
gas) and the overall process back in the hands
of airline caterers. The systems, known as dry
produced on demand, fulfilling cooling needs
and doing so through simple, one-button startup and single person operation.
Cold Jet’s dry ice production and reforming
machines can be customised to make virtually
any size of dry ice, for an easy fit
into nearly any size airline
food trolley. The caterer
can press ‘start’” in the
morning and have fresh,
dry ice slices at its location
that can then be loaded
directly into an airline’s
catering trolleys.
The company estimates
on-site dry ice slice
production can save airline
caterers up to 30% in their
largest non-food consumable
cost and offers piece of mind
that ordering from an outside
supplier cannot.
With ice or without, trolleys
it seems are hot stuff. Times are
changing and while some cabins and
crews in Business may be doing away
with wheels altogether, in favour of trays and
carry cases, the trolley’s long term survival
seems assured – its role, looks and status is
simply evolving. •
www.onboardhospitality.com 23
16-23 Trolley.indd 23
8/9/12 12:57 PM
Jeremy Clark
Airport retail therapy
Jeremy Clark attempts to make sense of airport shopping and asks “how do such outlets survive?”
There are quite a few things
in this world that I simply
don’t understand. Euro-zone
fiscal policy, IKEA assembly
instructions, reading
Japanese, camping holidays, my Tubeface
account and people who choose Ryanair.
These are all amongst things that totally
baffle me, but also fairly high up on this list is
Airport Retail Policy.
For the life of me I cannot understand how
the shops that you find at airports survive or
how this market is designed.
If you consider that a large percentage of
the folks wandering around the terminal
spent a disproportionate amount of time
on-line searching for the cheapest possible
deal, clicking option after option to secure a
further £3 off a ticket price, then walk into this
shopping mall and lay out £495 for a pair of
socks? It doesn’t make sense.
Terminal 5 looks more like Rodeo Drive,
with the possible exception of Dixons which,
along with the booze and smokes vendors,
does offer products cheaper than on the high
street. The point is that all the other shops
here don’t feature on most high streets. I
live in a moderately affluent area in a leafy
part of England, but even my town doesn’t
have a Gucci, Cartier or Louis Vuitton nestled
between Poundland and Oxfam.
I do wonder if less frequent flyers go
through some mental change once they are
clutching their boarding passes, or maybe
there’s something in those security scanner
things that removes all sense of financial
reality. All I know is that someone is buying
from these places and they can’t all be First
Class passengers.
But it’s actually annoying for those of us for
whom the airport terminal is almost a second
home and you actually need something. I
was recently faced with having to get an
extra shirt and some smalls whilst in transit.
My options were Paul Smith, with nothing
under £1000; Pink, Gucci, Salvatore Ferregano
or Harrods. What I really needed was Marks
& Spencer, T.K. Maxx or British Home Stores.
I would have thought that airports serving
LCCs, where 90% of the passengers have
spent more on McBreakfast than they did
on the ticket, and with retailers like Asda/
Walmart, Tesco and Primark could clean up.
Here is an example of what I mean at
Stansted (supposed to be London’s third
airport but actually closer to Holland).
Before you pass security there’s Accessorize
(affordable bling), Monsoon (affordable
clobber for girls), Coral (for a flutter on the
gee-gees), Clair’s (more affordable bling),
Clarks (functional shoes). Then as soon as you
pass security there’s Hackett (Huntin’ Shootin’
and Fishin’ wear for the gentry), Hamleys (toys
for spoilt brats), Mulberry (like Burberry only
with bags) Swarovski (Stansted’s answer to
Cartier) and Ted Baker (pricey Jeans).
I can only figure that all these retailers
realise they don’t stand a chance before
check-in and that everyone won the lottery as
they passed through security.
Food-wise it’s a similar story. Land-side its
usually Burger King and Pizza Hut for the masses
and M&S food for the Gymkhana set. Go airside
and there you find Caviar House Oyster Bar (Fish
‘n’ Chips for the rich), Gordon Ramsey’s Plane
Food (plain but not cheap) and Caviar House &
Prunier Seafood Bar.
My thinking now is that as the airlines have
trained us into such frugalness, they should
run the retail operation and we can get
Aquascutum and Burberry to run the airlines.
Then we can all fly First Class!
Email any comment to clarkjeremy@
hotmail.co.uk
24 www.onboardhospitality.com
24 Jeremy.indd 24
07/08/2012 10:27
Your onboard service partner for over 30 years
C
M
Y
CM
MY
CY
CMY
K
For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers
worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the
items you need to provide an exceptional experience for your passengers.
info@wessco.net
T: +1(310) 477-4272
F: +1(310) 477-7910
www.wessco.net
Untitled-1 1
1
Untitled-1
8/7/12 12:32
PM
27/07/2012
09:47:35
Chef
Fine dining across the Rockies
The luxury train, Rocky Mountaineer, traverses Western Canda’s cliff sides, mountain passes and
river-filled valleys. Steve Hartridge talks to sous chef, Laura Sage Miller, about the challenges of
creating an extravaganza for the taste buds in a small rail galley
OBH: What were you doing before you joined
Rocky Mountain as a soux chef?
LSM: I co-owned a fine dining restaurant in
Crescent Beach, which is a few miles south
of Vancouver. I’ve been a pastry chef and,
in the most recent off season from Rocky
Mountaineer, I was a personal chef on yachts,
cruising in the Caribbean, Mexico and the
Mediterranean. I will probably set up my own
catering business at some point.
How big is the Rocky Mountaineer culinary
team? Around 100,000 guests travel on
the Rocky Mountaineer each season and to
accommodate them we have a culinary team of
85 employees, including eight sous chefs and
two executive sous chefs.
Are the menus developed in Rocky
Mountaineer’s head office in Vancouver?
Yes, we have four executive chefs who, as a
team, develop menus for the year. Frederic
Couton – who trained at Michelin-star
restaurants in Paris and Geneva – Joseph
Lassaga, Jean Pierre Guerin and Raoul Prigent
offer an international flair direct from top
kitchens in Europe.
Describe the staff make up in the galleys on
this two-day ‘Journey through the Clouds’
trip from Jasper to Vancouver? The number of
staff we have working depends on the number
of coaches we have on the train. This train
splits in Kamloops: one section goes to Jasper
and the other goes on to Calgary. We follow
a general rule that if there are more than five
dome cars for Gold leaf passengers we have
two sous chefs. Each GoldLeaf car has a threestrong crew: a first cook, a second cook and a
dishwasher, just as in a regular restaurant.
Describe your working day? It’s a long day!
We are on-board early to set up for breakfast.
We do our orders at night and every day food
gets loaded, so our first task is to ensure that
everything we need for the day has been loaded
because once we depart from Kamloops we can’t
stop along the way. Then we start getting ready
for breakfast. We have two sittings for breakfast,
two for lunch and, depending on the number
of passengers on-board, two for diner. Then we
clean up and offload all of our food for the night.
How much is pre-prepared and how much is
done on the plane? We simply don’t have the
space on the train to prepare everything from
scratch, so our central kitchen in Kamloops
does most of our sauces, stocks and dressings
and measures pastas and sugars. This also
helps to ensure that we manage to keep
everything consistent. But nearly everything
else is prepared fresh on-board.
What are the main challenges involved
with providing fine dining and a one-star
experience on a train? (Laughs). Well, the
kitchens are custom-made stainless steel
cars and very well designed, but it’s still a
bit of a squeeze down there. There are four
of us and it gets to be a bit of a ‘dance’ at
times. The same crew is often together for
four days so we keep teams together who
work well with each other. But probably the
constant movement of the train is the biggest
challenge, although you do get used to it. Hot
ovens and boiling pans can present their own
dangers when you are rocking and rolling
over the tracks.
How does five-star dining differ on a train
from a hotel? (Pauses) For a chef the
challenges are the same, because it is about
meeting and surpassing people’s high
expectations. We do our very best to deliver
what we can. The numbers are obviously
smaller on the Rocky Mountaineer, with a
maximum of 70 guests in each car.
26 www.onboardhospitality.com
40-41 Chef.indd 26
8/8/12 03:40 PM
Chef
How many meals a day do you serve?
GoldLeaf chefs serve up to 72 guests per dome
coach, with up to six coaches per journey. Lunch
and dinner are three-course, à la carte meals.
Give us some impressive statistics on the
amount of food used during a season.
The season runs from April to October…
during that time we’ll get through 1200 free
range eggs, 16,000 pounds of butter and 6,400
pounds of cheddar cheese. On any given
day we might serve up 100 pieces of pork
tenderloin, 200 beef short ribs, 275 portions of
wild salmon, 300 free-range chicken breasts,
300 portions of AAA top sirloin,55 lbs of
strawberries and 1,500 freshly baked muffins
and croissants, among other things.
Do you use local ingredients? We use these
as far as we possibly can. It’s important to try
to reflect the area of Western Australia +that is
40-41 Chef.indd 27
Dan Esec Pag Agosto TR.indd 1
Anne Sage Miller at work in the galley
passing by your window in the food you serve; I
think passengers appreciate locally-sourced and
influenced produce. Menu selections include
prime Alberta Beef, wild Pacific Ocean salmon
and regional local game.
Does the fabulous passing scenery inspire
your cooking or dishes in anyway, or is that
over-romanticising things. It probably does! As
far as I’m concerned as I rarely get up from the
kitchen to see what is passing by the window!
There are no windows in the kitchen so we don’t
know where we are most of the time!
What’s your favourite dish on-board? The
salmon is always great, and a real Western
Canada icon.
www.rockymountaineer.com
8/8/12 03:41 PM
24-07-2012 17:31:19
ADVERTISEMENT FEATURE
The meal is served and you
are politely asked if you
would like another glass of
wine. You can smell fresh
coffee. No, you are not sitting
in your favourite restaurant at
home, you are flying!
Whether in an Airbus or a Boeing airplane,
whether a long-haul or short-haul flight, the
service on board makes travelling more
comfortable. At the beginning of the 1950s,
this was scarcely conceivable.
Only when our company delivered the first
galley to Deutsche Lufthansa for their Super
Constellation in 1955 did travelling by plane
take on another dimension. From then on
passengers did not have to go without their
morning coffee.
Deutsche Lufthansa was followed by
further customers placing orders with
Sell. They all wanted to offer their
passengers an all-round service on
board. But the introduction of the
service on board was not easy.
How does the food for hundreds
of passengers get into the plane?
Where can it be stored and how
can these large quantities be
prepared at the same time?
Those were the questions to
clear up and the answers to
which are a matter of course
for us today.
Sell was in demand. 'Made
in Germany' quality as well
as German engineering skills
were already great sales
benefits. Nowadays, Sell is a
successful supplier of galleys
and other cabin interiors for
Zodiac GMBH_advertorial.indd 28
07/08/2012 11:29
Sell – Zodiac Aerospace makes you
feel at home in the air
airlines and aircraft manufacturers from all
mind, we developed a new generation of
over the world.
inserts, including ovens, coffee makers,
The company has reached several
require innovative cabin concepts.
“Elliptical and curved forms, as well as
beverage makers, water boilers and bun
the integration of lighting configurations,
milestones over the last couple of years.
warmers. The challenge was to combine
are just two examples of the increasing
In 2010, Sell delivered the 40,000th galley
form and function, delivering an attractive
customisation in this sector,” says
which went to Emirates Airlines for its A380.
and elegant outer appearance while
Rodenberg.
This milestone was followed by another
incorporating the increased functionalities
one in 2011 when the company delivered
required by airlines today”.
its 30,000th 8201 - series oven to Deutsche
There is a clear focus on weight, which
“Airlines today want to integrate their
corporate image and brand values into the
design and styling of the galley, through
Lufthansa. The words “stand still” do not fit
naturally leads to savings in fuel costs
the implementation of illuminated logos,
the Sell mentality and in 2010 the company
for operators. The products are designed
invisible revolving catches installed
became part of the Zodiac Aerospace
to trim up to 75 kilograms in weight on a
behind the trolley doors or the use of roller
Group, the leading supplier in the aircraft
typical widebody configuration. An insulated
blinds with logo applications. Galleys
interiors industry.
serving pot, a steam oven without internal
should be unique but also modular. For
overpressure and an oven door with double
galley suppliers to manage this, is quite a
company’s latest developments and
safety latching which can be operated
balancing act.”
innovations at this year’s Aircraft Interiors
using only one hand are also on show. The
Expo Americas. At the Zodiac Aerospace
products offer maximum safety within a
inserts series 'live' at Aircraft Interiors Expo
booth A321 there will be the company’s new
framework of modern styling.
Americas in Seattle at Zodiac Aerospace
The industry will see some of the
series of galley inserts.
Axel Rodenberg, the company's Chief
As a supplier to the aircraft industry one
You can experience Sell`s new galley
booth A321. Convince yourself of the
has to be adaptable. New aircraft models,
advantages in using an innovative Sell
Executive Officer says: “Keeping the
for example the new Airbus A380, where
product “Made in Germany”.
customer and industry requirements in
Sell claims a 70 percent market share,
www.sell-interiors.com
SELL
CABIN INTERIORS
Galleys & Equipment
Sell GmbH Zodiac Aerospace Group phone: +49 (0)2772 707 100 fax: +49 (0)2772 707 195 www.sell-interiors.com
Zodiac GMBH_advertorial.indd 29
07/08/2012 11:29
In Person
Logistics at sea
Richard Williams talks to Christian Krempl, hotel director on board the larger of Crystal Cruises’
two ships, Crystal Serenity
OBH: What are the challenges of producing
top quality cuisine for hundreds of
passengers on a floating hotel?
CK: Well, first of all, it starts with having the
right crew to deliver this product. You have to
have the right crew with the right training and
the skills and experience to do it.
We make sure ours are well trained. We have
a programme of lectures onboard for staff
from shoreside experts. We also have an online
training programme called Brainex so that staff
can conduct their own training in their own
time. To keep them up to date, our butlers go
for butler training every two years.
Purchasing is important and is all co-ordinated
by our purchasing department in Los Angeles.
It takes a lot of planning. We choose the right
suppliers who can provide produce of the
right quality all year round, no matter where
we are in the world, from the Mediterranean
to Africa and Australia to China. This gives us
consistency of quality across both ships, Crystal
Serenity and Crystal Symphony, so that if a guest
transfers from one to the other, they have the
same standard of products.
How much of a problem is re-supplying the
ship at smaller ports? Most of our food comes
from regular suppliers and is shipped or airfreighted to us at the turnaround ports or the
larger ports, which are Piraeus and Monte Carlo
on this Mediterranean cruise. For example, we
“We get all our beef from
the US and our lobsters
are air-freighted in from
Maine. Our fruit and
shellfish usually
come from the
Netherlands”
get all our beef and lobsters from the US.
At the start of this cruise, in Istanbul, we had
a consignment of fresh Maine lobsters
air-freighted to us, because you cannot get
that sort of quality locally.
Our fruit usually comes from a supplier in the
Netherlands, as does our shellfish. They source
it from all over the world, papayas from Hawaii,
berries from Chile, melons and tomatoes from
the Mediterranean. The fresh fruit you just had
for breakfast has come from the Netherlands,
trucked down to Piraeus.
In the smaller ports we only do top-ups,
buying fresh fruit, vegetables and fish.
Yesterday the chef from our Silk Road
restaurant went ashore in Navplion to buy
some fresh fish and cherries, to give the guests
some variety. He also bought a small quantity
of fresh fish our Italian restaurant, Prego.
to refuse the fresh fruit and vegetables sourced
from the local suppliers, because they are not
up to standard. For example the avocados
might not be as ripe as the chef would like
them to be, so that he cannot use them on the
first or the second day. Then the chef has to be
flexible, and put them on the menu a few days
later. We have large storage capacity and can
cruise for 16 days without resupplying the ship.
Do you always manage to get fresh fish, fruit
and vegetables or do you sometimes have
to alter the menu? In general it works pretty
well. The only problems occur when we have
With a passenger capacity of 1070 and a full crew complement of
645, supplying the cruise ship Crystal Serenity takes a lot of planning
and complicated logistics. Hotel director Christian Krempl is the man
responsible for ensuring that the guest experience remains up to
standard at all times and all over the world
Do you get any strange requests and do
you manage to fulfil them? Yes, especially on
world cruises. People want their own particular
jam or yogurt, or bread.
We can always comply with their requests as
long as we have 72 days notice. We can also
offer kosher food or even supply a special
kosher chef, if required.
30 www.onboardhospitality.com
30 In Person.indd 30
8/9/12 04:42 PM
Sola Airline Cutlery
THE NE THERLANDS
We stand for:
• best pricing
• latest designs
• in time supplies
• best quality
• reliable service
THE NETHERLANDS
AIRLINE | RAILWAY
HOSPITALITY
MARITIME
RETAIL
T E L E P H O N E + 3 1 3 0 6 9 2 3 3 6 4 C U T L E R Y @ S O L A . N L W W W . S O L A A I R L I N E C U T L E R Y. C O M
Untitled-1 1
SOLA 0669 opmaak MG.indd 1
8/7/12 12:41 PM
02-04-12 16:34
HOT MEALS...
Take off with our quality on board
Frankenberg has been developing and manufacturing high quality frozen hot meals to the
specific needs of over 40 discerning international airlines from all over the world since 1985
Frankenberg GmbH, Mitterrandstraße, 52146 Wűrselen, Germany
Phone: ++49 (0) 2405 46 46 0, Fax: ++49 (0) 2405 213 71, info@frankenberg.biz, www.frankenberg.biz
Frankenberg_ad.indd 2
8/9/12 04:09 PM
Special Report
Consistency is the vital ingredient
Frozen foods are finding their way into premium cabin catering. Jo Austin talks to frozen food
supplier, Frankenberg about the changing attitudes towards frozen meals
“The main reason for the growing popularity
of frozen foods generally is the guarantee of
consistency that they can offer an airline,”says
Rudi Friedrichs, md of Frankenberg GmbH.
“This is a key factor. In addition, the benefit of
working with us in particular is that an airline
only has to deal with a single supplier. We
work closely together with airlines on product
development and design for the upcoming
cycle meals and for the production,” he added.
“Continental Airlines (now United), for
example, used to travel to 28 stations
throughout Europe, several times a year,
and sometimes twice per cycle, to check on
products. The airline was looking at the allimportant issue of inconsistent performance
from a wide variety of caterers. Working with a
single supplier can save a lot of money and time
for the inflight department.
“Additionally, in most cases, there is further
cost saving due to higher purchase volumes and
production batches when all produced under a
We talked to Russ Brown, chef with United
Airlines, about working with Frankenberg:
OBH: How many frozen meals is US Airways
putting on board each day in its Premium
class? RB: In Envoy, our international business
class service, we board approximately 400
frozen meals per day from Europe.
Is consistency the main driver for using
frozen meals? Yes – by utilising frozen meals
from Frankenberg we maintain a consistent,
quality product throughout our European
network. We remove the uncertainty of local
product availability and different interpretation
of specifications and recipes.
Does working with one supplier for all
your frozen meals make life easier and
less expensive? By utilising one supplier we
single roof. Savings of up 20% have been shown
on some frozen meal orders.
“In premium service, however, cost saving is
not the key driver. Here the airline is looking
more for consistency, overall quality
level and safety of the product.
“Here at Frankenberg
we can work as a
central, professional
production partner.
We have a strong production development
team made up of seven Research and
Development chefs working in our facility.
“We can develop meals to an airline’s specific
requirements in our modern manufacturing
plant using the combination of conventional
procedures and modern technology to secure
high quality and consistency.
“Our philosophy is to continually work to the
individual specific needs and requirements of
our customers. We do not present ‘mass market’
products but work more towards individual and
high-end because this is what the premium class
passenger is paying for and deserves.
“We can offer any solution for the premium
class service ranging from pre-assembled popout and ‘tipper meals’ to individually-packed
components in a portion-controlled
package for individual assembly
on a chinaware plate on board
by the crew.
www.frankenberg.biz
are able to achieve
economies of scale and
competitive pricing. There
are also operational efficiencies
gained by having a single point of contact.
to quality, selection and
presentation of entrees.
Our passengers appreciate the
enhancements we’ve made to our
onboard product offering.
Is food security an issue? Food safety is a
concern for all products we board on our
aircraft. We partner with our suppliers to
ensure they adhere to best practices when
preparing products for our customers. Kitchen
audits are randomly scheduled for each
location to validate safe food handling and
adherence to specifications.
How have your crews responded to these
meals? They are pleased with the meals and
share positive feedback from our customers.
When did you first start putting Frankenberg
meals on board and what has been the
feedback from your passengers to date?
We’ve had great success with Frankenberg,
resulting in year over year improvements
What are your plans for the future?
We recently introduced additional menu
rotations to improve variety and address menu
fatigue. Our Envoy menus contain six cycles
rotating monthly and our Economy menus
contain four cycles rotating monthly. This is
more often than our competition on the same
routes. We continuously evaluate methods
to create a competitive product offering our
customers appreciate and remember.
www.onboardhospitality.com 33
33 Frozen Foods.indd 33
8/8/12 04:19 PM
Special Report
PART 3
CATERING
MATTERS
Jo Austin talks to Sue Gin,
founder and ceo of Chicagobased Flying Food Group
(FFG) in the third of our
interviews with leading airline
caterers worldwide
OBH: What is your
The history
outlook on airline
catering for the next
twelve months?
SG: Catering is marketdriven and we must
be flexible for our
customers. They need to economise when
they can. In certain highly competitive
markets they spend more and then they
economise in others. Cuts are not ‘across-theboard.’ Our mission is to work very closely
with them and to always see things from their
point of view. We are primarily long haul
caterers. The outlook for long haul caterers is
to push our organisations to be as responsive
and flexible as possible in finding solutions.
Where are you seeing growth?
In the expansion of some Asian carriers, also
in the Middle East and Africa. The European
economy is in flux and those carriers are
naturally being very watchful.
Are you looking beyond airline catering?
FFG has diversified by building a strong retail
catering business. Our Fresh Food Solutions
division produces meals-to-go and snacks as
private label products for leading global brands.
We have partnered with Starbucks for over a
decade and supply sandwiches, wraps, bistro
boxes, yogurt parfaits and light entrees to over
4200 Starbucks cafes across the US.
How does airline catering in the US differ
from other parts of the world?
Our airline catering activities are 95% focused
on the US, where we have a network of 18
kitchens stretching from Honolulu to New
York City. We also have one bustling kitchen in
Shanghai, China.
What is the secret of your success?
Our 24/7 focus on responsive customer
service, combined with a commitment to
providing cost-effective, quality products.
Another part of the mix is a team-based,
flexible organisational structure, so that we
can move key people around to support
time-sensitive projects for our customers—
whether it’s a quick start-up or a restart after
an unusual interruption. Also, we are anchored
by an outstanding, multi-ethnic culinary team.
Our chefs are adept at dozens of cuisines,
including Chinese, Halal, Indian, Japanese,
Korean, Middle Eastern, Philippine, Thai,
Turkish and Western. In every instance, we
both innovate and collaborate.
FFG is an internationally known, privately
owned company launched by Sue Gin
in 1983 to provide passenger meals to a
single domestic carrier at Midway Airport.
The company quickly expanded and a
partnership was forged with Air France
catering arm, Servair. Today, the two
companies partner on kitchens at five
gateway US cities: Chicago, Miami, New
York, San Francisco and Seattle.
Today FFG is a US$369 million company
servicing over 70 leading airlines –
mainly international – from a network
of 18 US kitchens. The company’s retail
division, which Sue created 15 years ago
to increase market potential, produces
private label packaged foods for top
global brands.
FFG has over 3500 employees
worldwide, primarily women and
minorities and was recently named
Minority Global Supplier of the Year by the
US Department of Commerce.
In 2012, Crain’s Chicago Business ranked
FFG as the Chicago area’s second-largest
woman-owned business, and also named
Sue in ‘Who’s Who in Chicago Business’.
The company is #92 in the Crain’s Cicero
and Archer.
34 www.onboardhospitality.com
34-35 Catering matters.indd 34
8/8/12 03:44 PM
Special Report
What part does onboard catering play in
passenger choice of an airline?
Onboard catering is a strong driver of a
customer’s brand. It enhances the passenger
experience and promotes loyalty and repeat
business.
Is pre-ordering a significant development
and does it make your task easier?
Pre-ordering has not been significant, but it
does provide us with the opportunity to be
even more creative, responsive and flexible to
meet the needs of our customers’ customers.
Do you foresee any change in demand for
food onboard in Economy?
The choices made by Economy passengers
are primarily price-sensitive. Our mission is to
always provide our customers with appealing,
tasty quality meals. Price is a factor, but the
objective is excellence at every level.
Who are your airline clients in Business and
First sectors and what do passengers want?
Customers tapping FFG for First include Air
France, Air India, All-Nippon Airways, Asiana,
British Airways, China Airlines, Emirates, Etihad,
Japan Airlines, Jet Airways, Korean Airlines
and Singapore Airlines. We consistently
research food trends and preferences and
menu design concepts lean towards fresh,
healthy ingredients, ethnic preparations and
interesting herbs and seasonings to add spark
to presentations. One interesting preparation
is bibimbap – a traditional meat, vegetable
and rice dish served by our Korean customers.
Main picture: Sue Gin annually visits FFG’s 18 US kitchens, enjoying close
links to employees. Left: The gleaming preparation area at Flying Food
Servair JFK. FFG and Servair jointly operate catering kitchens at JFK, MIA,
ORD, SEA and SFO. Right: Bibimbap: A traditional Korean dish enjoyed by
passengers of FFG’s Korean Air customer
For every world cuisine we provide, including
Chinese, Halal, Indian, Japanese or Korean, FFG
always proceeds as if passengers will be eating
at a fine dining restaurant.
Does footprint and seasonality come to
mind when planning menus?
Seasonality is an advantage when planning
menus and impacts availability and end costs.
We do work very closely with customers on
every aspect of menu design and
production, including
seasonality.
www.flyingfood.com
Take your in-flight
dining to new heights
Sometimes it’s the finishing touches
that really make the difference...
for passengers who expect the best on the ground
and at 35,000ft. Choose from over fifty, restaurant quality
dressings and vinaigrettes, including halal and organic
options. With authentic flavours from Asia, Europe and
the Americas, to Japan and the Middle East, as well
as a bespoke development service, it’s no wonder our
products are in the air 24 hours a day, 365 days a year.
Call for a sample pack on 01424 853 000
bdfoods.co.uk
Untitled-5 1
34-35 Catering matters.indd 35
10/05/2012 16:20:53
8/8/12 03:44 PM
Under the Patronage of H.H. Sheikh Mansour Bin Zayed Al Nahyan, Deputy Prime Minister of
the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control Authority
26 -28 November, 2012, ADNEC Abu Dhabi, UAE
ITCA Abu Dhabi, the region’s only event dedicated
to the world of travel catering!
C
M
Y
CM
MY
CY
CMY
K
Would you like meetings with some of the world’s largest F&B buyers?
It is your chance to meet, network and build long lasting
business relationships with your industry.
Register now at www.itcaabudhabi.com
In partnership with SIAL Middle East, the International Travel Catering Association is
bringing you a specialist trade show, conference and networking forums to Abu Dhabi.
The event is sponsored by Etihad Airways, the national airline of the United Arab Emirates
and in partnership with the Abu Dhabi Food Control Authority.
To book a stand, email us at info@itcaabudhabi.com
For more information, visit www.itcaabudhabicom
Headline Sponsor
Untitled-2
Untitled-3 1
In partnership with
Strategic Partner
08/08/2012
8/8/12 03:46
10:24:45
PM
Special Report
The end of an era
Willie Seeman has died at
the age of 89. Amongst
many other things, he will be
remembered as founder of
IFCA, the In Flight Catering
Association. Jo Austin reflects
on his life
Sue, Martin and I have worked closely with Willie
over the last ten years as publishers of OnBoard
Hospitality, which was also the official ITCA
magazine during that time. He was a man with
enormous passion and energy who never failed
to make his thoughts and feelings known. Our
Editorial Committee meetings held at his home in
Surrey were never dull!
Willie built IFCA (now known as ITCA) from
small beginnings in the UK in 1980 to the global
international travel catering body it became. He
succeeded in gaining recognition for the inflight
catering industry elevating it in stature and
providing networking platforms at annual trade
shows and conferences held all over the world.
Willie also led the work to establish the
association’s network of international committees
and educational activities. He introduced the
Mercurys Awards to recognise and reward
innovation within the industry.
Many who knew him in this official capacity
will have no idea of the extraordinary life he led
before he set up IFCA, through the major political
and economic upheavals of the 20th century.
Born in Vienna in 1922, he was part of a family
that had become successfully established in a fuel
and coal business that was abruptly disrupted
by the arrival of Hitler in Vienna in 1938. As
a patriotic Jewish family they had made no
preparations for such an event, and his father was
forced to sign away his company to the Nazis.
Willie, his parents and his brother Robert were
able to escape to Mombasa in Kenya, where
they arrived virtually penniless and were obliged
to start their lives from scratch. Willie worked
variously as an assistant on a chicken farm for £1
a month, then as a coffee roaster, before finally
setting up a sausage farm, initially using camel
meat. It was also in Kenya that Willie met and
married Herta, on the last day of 1942.
“Willie was a man with
enormous passion who
had a profound knowledge
of the travel catering
industry worldwide”
Soon the Seeman family was rebuilding its
business base: Willie, Robert and their father
started a Pan-African import agency, while
continuing their other jobs to make ends meet.
After a trip to New York ,Willie clinched a deal
to import cars into Kenya via Haifa, the first
consignment of which was shipwrecked.
Next came the foundation of the family inflight
catering company, Nairobi Air Services, supplying
flights from Johannesburg up through Africa and
then via Malta and Marseilles to London. “Mother
baked the cakes. We loaded the aircraft wearing
formal uniforms and saluting the passengers and
served the cakes, Wiener schnitzel, chicken and
Willie Seeman with Martin Steady, publisher of OnBoard Hospitality
beef “, Willie once recalled in an interview.
Willie and his family ended up with 18 African
kitchens in the early 50s, as well as running a
pan-African travel agency.
After the death of his brother Robert in 1972,
both the flourishing businesses were eventually
sold. By now Willie and Herta were living in
England, where Willie worked as a catering
consultant for several years, as well as running
several F&B ventures.
In 1980, together with Ann Cameron, his
secretary at Trusthouse Forte, he had the idea
of the formation of a trade association aimed
at elevating the position of catering within the
airline industry and around 1000 letters were
mailed to suggest the formation of IFCA.
The initial meeting at Gatwick in 1981 attracted
140 instead of the 20 or so that he expected.
From the first annual convention at the Waldorf
in London’s Aldwych, IFCA and then ITCA went
on to stage numerous conventions over the years
throughout Europe, the Middle East and Asia
Pacific regions and developed a membership
peaking at over 700 companies.
Willie’s wife Herta predeceased him. He is
survived by their children Susan and Dinah, two
grandchildren and seven great grandchildren.
www.onboardhospitality.com 37
37 Willy Seeman.indd 37
8/8/12 03:47 PM
Special Report
Go go gadget - picnic!
If you go down to the woods today, or rather the airport, you’re in for a big surprise! There’s a
new type of ‘picnic’ as Jeremy Clark discovers talking to GoPicnic founder Julia Stamberger
For the Teddy Bears not
much has changed, but
for airline passengers
there is a whole new
type of picnic - in this
case, GoPicnic. Julia
Stamberger has had an
interesting journey bringing this product to its
current success and is clearly passionate about
GoPicnic.
The concept is simple. Pack into a lightweight
easy to store and carry box, a selection of tasty
and varied products that the purchaser can tuck
into when and where they feel like it.
How did this come about? Julia explained to
me how the GoPicnic concept morphed from
other things as early as 2006. Two years before
that Julia was working with a team at United
looking for ancillary revenue programmes for the
spin-off airline “TED”. This was in the early days
of Buy On Board programmes and the snack-box
was born. Inevitably TED went the same way
as British Airway’s “GO” and other attempts by
the legacy airlines to compete with the LCCs by
launching spin-off subsidiaries.
The struggle at TED continued and Julia and her
colleagues found themselves diverted by noncatering issues in an effort to boost alternative
revenue streams, However, Julia persevered with
the picnic in a box idea and, seeing an obvious
gap in the market for a carry-on food box in the
style of a small airline snack, created GoPicnic.
Now she and her team have launched a range
of such boxes appealing to a variety of tastes.
They are also not just looking at the airline
passenger but any on-the-go locations where a
market for this concept resides. Motorway reststops, petrol stations, railway stations – all have
potential for GoPicnic.
It is hard, very hard to make long shelf-life
food items in snack form without using a host
of artificial aids to maintain palatable products
that still taste good. No-one is suggesting that
opening a Go-Picnic box is akin to a hamper from
Fortnum and Masons, but then you won’t get
much in F & M for between $5 and $10 so value
for money as well as nutrition is right on the nail
with these items. The accent however is very
much on ‘Natural and Organic’.
The result is, and I speak from experience here,
something you can actually eat. I particularly
“The concept is simple.
Pack into a lightweight,
easy-to-store carry box a
selection of tasty products
for easy eating”
liked the Chili-lime Salmon Spread with oatmeal
crackers. There are some mini salamis too which,
once you have negotiated the highly protective
packing, are not at all bad! The beef is very tasty
but watch out for the turkey one. It’s deceptively
but still excitingly hot!
Thought too has gone into the box design.
The standard design is made so that they fit
conveniently into airline drawers. The company
is also looking to provide bespoke designs for
customers and has had some very innovative, if
slightly impractical submissions.
There is little doubt that Julia and her
team have tapped into a growing market. As
mentioned, this does not stop in airline terminals.
Already there are sales through motorway service
areas, railway stations and other travel termini.
The product is adaptable to a host of
opportunities. In the airport, with no sign yet
of US carriers returning to anything like the full
service of yore, and the options of Buy-Onboard
either ludicrously expensive and/or lousy, the
GoPicnic guys have focused it just right.
In fact just talking to the GoPicnic guys had my
mind wandering to all sorts of kookie culinary
creations that would be fun. So, Julia, if you’re
going down to the woods today . . . let’s talk!
www.gopicnic.com
38 www.onboardhospitality.com
38 Go Picnic.indd 38
27/07/2012 11:53
Get on board with the
nation’s favourite tea
• What travellers miss most when they’re abroad is a proper cup of tea
• Tetley is the nation’s favourite tea brand
• So sell the tea brand they miss the most… Tetley
• Serve hassle-free, insulated, no-spill Tetley Freshseal cups on your aircraft
• Businesses switching to Tetley typically see a 20% uplift in tea sales
As served on
Thomson Airways
and Jet2.com
www.tetleyforcaterers.co.uk
Untitled-3
1
_02XY6_CRE00195
Airline Show Ad 195x258 AW.indd 1
8/8/12
PM
8/3/12 04:25
9:36 AM
ADVERTISEMENT FEATURE
OFFICIAL TRADE MEDIA PARTNER
CELEBRATE GOLD
IN HAMBURG
TRAVELPLUS AIRLINE AMENITY BAG AWARDS 2012
Now regarded as the industry’s pre-eminent
event, the TravelPlus Airline Amenity Bag Awards
will be celebrated in Hamburg to coincide
with the World Travel Catering & Onboard
Services Expo, the world’s largest business
event dedicated to passenger comfort during
travel. Once again, we are delighted to have the
support of Onboard Hospitality as our official
trade media partner for the third year running.
We are pleased to announce that a Gala
Awards Ceremony will be held at the
Radisson Blu Hotel in Hamburg on the
evening of April 9 2013.
2011 Winners
Judging of the Awards will be undertaken
by a panel of industry experts which includes
Jennifer Coutts Clay, author of Jetliner Cabins
and Sarah DaVanzo, director trends and
culture at the Kaplan Thaler Group.
Some categories will also be judged by
airline passengers, TravelPlus readers, who
delight in receiving an amenity kit when they
fly and often take them with them when they
leave the plane.
Being the world’s only airline amenity bags
awards, they have received fantastic media
coverage and seen award winners using the
official Awards Rosettes on their websites,
emails, advertis, stands and even a cake!
The 2011 TravelPlus Award Winner Showcase
Book (featured on www.onboardhospitality.
com emag51 page 59) celebrates this year’s
winning bags with photographs, factual
information and a short description on each.
TravelPlus is giving Onboard Hospitality readers
a 10% discount and you can preview online
before you buy on the TravelPlus website:
www.travelplus.co.uk
Open for entries on September 1 2012
Entry for the 2012 Awards will open from
September 1 2012 with full details of how to
enter and a list of categories being published on
the TravelPlus website at www.travelplus.co.uk
Let the search for the Best Airline
Signature Cocktail begin
The 2012 Awards will also celebrate the ‘Best
Airline Signature Cocktail’ which will be judged
by a number of leading cocktail mixologists and
served at the Awards Ceremony next year.
OnBoard Hospitaliy is the offical sponsor of this
event and will be working closely with TravelPlus,
airlines and suppliers to ensure its success.
www.onboardhospitality.com
40 www.onboardhospitality.com
40-Travel Plus Adv..indd 40
8/9/12 02:41 PM
Special Report
‘Keep Climbing’
Joanne Smith, svp for inflight services for Delta Air Lines, met up with Jo Austin when she was
passing through London to talk about the carrier’s newest developments
“One thing we learned
when going through
bankcruptcy was the
importance of customer
service. Following a
US$3 billion investment
started 20 months ago,
and to be completed by April 2013, we are
ensuring all our BusinessElite customers in
767s have a fully-flat bed, new inflight menus,
more choice from the wine list and personal
Tvs on the back of every seat.”
“On the catering front we offer two meals on
the transatlantic routes. A pre-order express
meal option features fewer courses for those
wanting to get some sleep or do some work.
We work closely with Gate Gourmet out of
London Heathrow and describe our exact
requirements with their executive chef. We
also work with celebrity chefs on some menus.
“100% of our domestic fleet now has WiFi
provided by GoGo and we are now working on
our long haul international fleet with Pansonic.
When the project is complete in 2015, we will
be operating over 1,000 WiFi-equipped aircraft
worldwide using touch-screen technology.”
Delta’s US hub
There is also plenty going on at
Delta’s hub in Atlanta. The new
Maynard H. Jackson international
terminal opened with a fanfare in
May this year when it welcomed
Delta flight DL177 from Dublin,
Ireland, the first plane to land at
the new concourse.
“We are also building on the success of
our Premium Economy seating, ‘Economy
Comfort’, and are selling the same product
within the US on all flights over 750 miles.”
“We now have 20,000 flight attendants
and have no immediate plans to change the
classic Richard Tyler uniform brought on board
in 2006. We are, however, looking at new
Delta operates more than 1,000
daily departures out of Atlanta to
208 destinations. Around two thirds
of Delta’s international passengers
arriving at the terminal are
connecting passengers.
Delta’s contribution to the new
terminal and concourse is part of
a $3 billion investment in facilities,
products and technology in the air
and on the ground. In addition to
Maynard H. Jackson International,
renovation and expansion of Delta
airport facilities are also underway
in New York, Seattle, Los Angeles
and Salt Lake City.
amenity kits and are testing a new range of
blankets. It is ‘work in progress’.
“Our aim is to offer a relaxing flying
experience with quality of product and
recognisable brands. We want our customers
to remember Delta for its gracious service. Our
new tagline is ‘Keep Climbing’ and we have a
clear runway ahead of us to do just that.”
SkyClub
Over the past two years, Delta has
opened or renovated 12 SkyClubs
across the Delta system which have
been visited by more than nine
million passengers.
At the opening of the new
international terminal in Atlanta,
Delta unveiled its newest SkyClub,
the latest addition to the airline’s
worldwide network of 53 SkyClubs.
It is the first lounge in the system to
feature a mezzanine level, offering
views of the FAA control tower and
Delta’s airside operations. Amenities
include: eight shower suites;
work areas and cyber bars; and
a full-service bar offering a range
of cocktails, beer sand wine. The
F-Concourse SkyClub also features
a Beats Lounge, a dedicated
relaxation zone sponsored by Beats
by Dre, with a specially created
ambiance to help passengers relax
before departure.
www.delta.com
www.onboardhospitality.com 41
41 Delta Special Report.indd 41
8/9/12 04:37 PM
Industry Comment
Simplifying a complex business
Attention to detail is the key to success in the airline industry, says Rob Britton who encourages
managers to always accept there’s a problem as the first step to the best solutions
The airline industry,
including suppliers who
read this magazine, has
long been enormously
complex. It’s a business
of details and every one
of them needs attention in order to deliver a
safe, reliable, consistent and humane service.
And complexity seems to be increasing; as
volumes rise infrastructure is stretched and
product offerings multiply.
Simultaneously, airlines in competitive
markets – increasingly the norm, as
governments privatise carriers and open their
domestic and global routes to market forces
– face financial pressures from soaring fuel,
downward price pressure from new entrants,
and other factors. Could comprehensive
efforts to
simplify be
a way
to improve results? At first glance you might
think not, but actual recent experience says
emphatically ‘yes’.
In order to understand the yes, we must
understand how airlines and their suppliers
breed complexity. First, leaders fundamentally
understand that their decisions will add
complexity, but they assume it will be
“A new IFE system or
catering design will affect
multiple departments and
often they are not part of
the initial planning”
manageable and, more important, it will
be revenue-positive (more precisely, the
present value of future benefits minus
costs will be positive). Adding an
aircraft type is a good example:
a different airplane drives
maintenance costs, pilot
and cabin-crew training,
and other expense, but
the revenue benefit of
the new type (greater
capacity, more
schedule flexibility,
etc.) will exceed
additional cost.
Second, most airline
organisations are
strongly functional
(operations,
marketing, finance,
and so on) and
typically do not
communicate well
across functions, which
compounds complexity
cost. Changes to
inflight product are good
examples: a new IFE system
or catering design will
affect multiple departments, and often they
are not part of the initial planning or decisionmaking.
Third, some managers will either passively
accept preventable complexity or wilfully add
to it to seem more self-important or to protect
their job. Never underestimate the windbags!
During the last years of my long career with a
major US airline, good news was rare but major
rays of sunshine beamed from an enterprisewide simplification effort. In a culture not
given to questioning, leaders and managers
were encouraged to ‘ask why.’ The results
were remarkable. For example, reducing fleet
types from 13 to six saved hundreds of millions
of dollars. Aggregate simplification savings
exceeded 5% of total expense.
Whether your business is under siege, as ours
was, or just strives to improve, here are basic
steps to help simplify:
1. Admit there’s a problem – there almost
always is.
2. Build cross-functional communication,
especially before big decisions are made.
3. Make sure everyone understands it’s okay –
it’s great – to ask why; identify and sanction
those who discourage candor.
4. Make clear that simplification is not
about job loss – time saved will be more
productively used.
5. Create tangible rewards and, more
importantly, recognition for champions of
simplification.
6. Track financial benefits and communicate
them widely.
7. Measure intangibles, too, like greater job
satisfaction.
Dr. Rob Britton leads AirLearn (www.AirLearn.
Net), a consultancy that helps people to
understand the complex and ever-changing
airline industry, and to translate those insights
and knowledge into effective business results.
36 www.onboardhospitality.com
42 Industry Comment.indd 36
8/8/12 05:02 PM
Environmentally friendly and efficient
Ware Washing Systems
WD-18 CW Unbelievable!
Just 2 litres of water, per cart, per wash
Yes! That’s all the fresh water needed to keep your carts
clean The spin-dry cart washer from
The best and most robust Cart lifter CP 240 F
From Ware Washing Systems to Handling Equipment
www.diskomat.com
Untitled-3 1
8/8/12 04:31 PM
Untitled-3 1
8/9/12 09:33 AM
Special Report
Sourcing the Sauce
Alaska Airways has earned a great reputation for its locally sourced and fresh Buy on Board
meals. Jeremy Clark catches up with the airline’s J. David Rodriguez, manager of onboard retail
programmes, at ARC in London
There is an old adage that declares
that in life ‘you get what you pay for’.
Unfortunately that can’t always be said for
food purchased onboard airlines. A lot is
being done to rectify this as the BoB model
matures and airlines realise that this is not
just an opportunity to earn revenue from
a captive market, but also reflects on the
perception of the airline by the passenger.
In the US the BoB model has evolved faster
than elsewhere. This is largely the result of most
airlines turning onboard service into a desert
(that’s desert, not dessert!) from which the BoB
model had to grow.
One airline, however, has chosen to use this
opportunity to make a statement about its
commitment to customer service through an
innovative inflight F&B service policy. Alaska
Airlines’ manager of retail programmes J. David
Rodriguez explained how ‘local sourcing’ of
products, with the accent on taste and nutrition,
has resulted in great success.
The airline has tried, where possible, to
locally source items aboard its extensive
network of 80 or so destinations. But what
about cost? David admits there are challenges,
not just in cost, but also in maintaining
consistency. Not easy when dealing with local,
and often small quantity, suppliers.
However the benefits have been well worth
the effort and David
happily declares that
on some routes
“Alaska Airlines
has tried, where
possible, to
locally source
a significant
number of
items on
board”
there have been improvements in sales of up
to 70%.
So what do you get for your money? The
accent across the airline is on product from
the Pacific Northwest where obviously Alaskan
salmon is used but nowhere is the local policy
better represented than in the First wines. They
currently include Sagelands’ Vineyard Freddie’s
Red Blend and Chardonnays called Butterfield
Station and Rockcliffe plus Radius Red – all from
West Coast vineyards.
And Economy has not been neglected.
Coffee is obviously Starbucks who, together
with Boeing who make the plane, are local
lads. The food for sale features ‘Northern Bites’
food-for-purchase options and a hot, fresh meal
on almost every flight longer than 2½ hours.
Breakfast features scrambled egg, chicken and
apple sausage and a warm Belgian waffle with
apple compote. For later flights there is chicken
fettucine Alfredo served with warm garlic bread.
Either cost a reasonable $6.
Shorter flights offer a cheese and fruit platter
featuring local cheeses such as Beechers’
Tillamook Cheddar. Hawaii flights offerings
include grilled teriyaki chicken and stir-fried
vegetables on a bed of sticky white rice.
If it all tastes as good as it looks then, for the
price, this style and level of service can only
enhance Alaska Airlines’ already high quality
product to passengers. And by sourcing the
sauce locally, they are also supporting local
economies. At the risk of including too many
puns, that has to be the source of success!
www.onboardhospitality.com 45
45-SR Sourcing the source.indd 45
27/07/2012 11:46
Green Issues
Progress on
plant plastics
Plant-based PET has the
backing of five of the planet’s
most recognised brands:
The Coca-Cola Company,
Ford Motor Company, H.J.
Heinz Company, NIKE, Inc.
and Procter & Gamble have
announced the formation
of the Plant PET Technology
Collaborative (PTC), focused on
the development and use of
PET in their products.
The strategic working group
builds upon the success of
The Coca-Cola Company’s
PlantBottle packaging
technology, which is partially
made from plants and
has demonstrated a lower
environmental impact when
compared to traditional PET
plastic bottles.
Currently, Heinz licenses the
technology from Coca-Cola for
select Heinz ketchup bottles in
the U.S. and Canada.
PTC members are committed
to accelerating technology
development, researching
and developing commercial
solutions for PET plastic made
entirely from plants and will
aim to drive the development
of common methodologies
and standards for the use of
plant-based plastic including
life cycle analyses and universal
terminology.
PET, also known as
polyethylene terephthalate, is
a durable, lightweight plastic
used by all member companies
in a variety of products and
materials including plastic
bottles, apparel, footwear and
fabrics and carpet.
Sustainable spuds
Lamb Weston/Meijer has
published an online report
showing a commitment to
sustainability in water, energy
and its key product, potatoes.
The report sets down key
objectives to achieve by the year
2020, including a 50% reduction
in direct water usage per tonne
of finished product, and a 30%
reduction in direct energy usage
per tonne of finished product.
They also aim to increase the
potato utilisation by10% per
tonne of finished product, and
an almost complete reuse of
by-products.
Other green initiatives set
up by the company include
the cultivation of algae in the
purification of process wastewater
and the production of biogas
from residual substances.
Lamb Weston/Meijer is among
Asia’s airlines get green
Both Japan Airlines (JAL) and
Cathay Pacific Airways have
recently launched reports
highlighting their commitment
to sustainability.
Cathay Pacific’s Sustainable
Development Report shows
that the company achieved the
highest possible rating of A+ in
the Global Reporting Initiative
(GRI), an internationally accepted
benchmark for reporting on
economic, environmental and
social impacts. The report,
“En route to Sustainability”,
highlights the ongoing journey
of sustainability for the company
and a detailed matrix illustrating
the importance of the issues in
the Cathay Pacific Sustainable
Development Strategy.
JAL has set out its environmental
guidelines with its ‘Sky Eco’ action
plan. This promises: to proactively
try to prevent global warming,
including reducing CO2 emissions
and researching biofuels; to
conduct energy-saving activities
at ground facilities such as offices
and shops; to proactively conduct
environment-related social and
educational activities.
The airline also promises to
recycle inflight magazines,
newspapers, aluminum cans, PET
bottles, cargo packaging materials
and even staff uniforms.
www.cathaypacific.com/sdreport
www.jal.com/en
the top three producers of potato
products in Europe, Middle East
and Africa.
www.lambweston-nl.com
Etihad ‘Rolls’
out savings
Etihad Airways has chosen
Rolls-Royce subsidiary
Optimized Systems
and Solutions (OSyS) to
implement a new fuel
management solution.
The move, designed to cut
carbon emisions, maximise
fuel use and reduce overall fuel
costs, will see OsyS provide
software to analyse the airline’s
existing fuel arrangements,
helping Etihad to prioritise areas
where the most effective savings
can be achieved.
Etihad coo, Captain Richard
Hill, said: “Across our global
network, the new real-time
analysis will allow us to more
efficiently compare our planned
fuel versus actual fuel used on
every flight.”
www.etihad.com
46 www.onboardhospitality.com
46 Green news.indd 46
27/07/2012 11:48
BAILLY S.A. : 32 RUE JACQUES ROBERT - 95500 LE THILLAY- FRANCE
CONTACT : BENOIT BLANVILLAIN - TEL : 33 1 30 18 09 09 - FAX : 33 1 39 86 12 88 - EMAIL : benoit.blanvillain@alominiatures.com
www.alominiatures.com
Untitled-3
alolivierobh52.indd
1
1
02/08/2012
8/8/12 04:32
14:53:16
PM
Untitled-1 1
07/08/2012 11:36
Untitled-1 1
07/08/2012 11:36
Four Corners
Our high-flying columnists from the four corners of the globe discuss the rapid growth in airline
passenger numbers across the world and ways we can improve the airport and onboard service
EUROPE
On the move
Tina Andreasson
Castello Monte Vibiano Food &
Services, Italy
“I sometimes feel
that I spend more
time at airports than
at home!”
The world’s population is above
seven billion with more than 2.5
billion passengers flying each year.
With another two billion people
expected to be living on the planet
by 2050, there are going to be a lot
more people on the move.
With growth comes the need for
increased facilities and space on
the ground. We are all looking for
comfort, space and atmosphere
on planes; we are getting used
to the increased IFE offering and
inflight connectivity – but how will
tomorrow’s airport and boarding
experience look?
I sometimes feel that I spend
more time at airports than at
home. On European flights, which
seldom exceed 2.5 hours, I tend to
hang out a lot in airports and I do
have a few favourites. However,
quite a few could do with some
improvement.
Generally, passengers want to
spend as little time as possible
at airports without the risk of
actually missing the flight. They
want less congestion at security
and passport control…and that is
on the return journey too. When
travelling by bus or train – you are
out the minute you step off. Life is
not the same at airports.
When taking a flight today you
might think you are travelling
the quickest way between two
cities. In reality there is an array of
circumstances that can slow down
this process. It might be a detour
to avoid bad weather, flying over
military air space, congestion in
the air, or simply a queue to land
at the airport. Once we arrive we
want to get off and out of the
airport as quickly as possible. We
want to be on the move.
Getting around by plane is
already a huge challenge, but
looking forward to 2050 there
could be four times as many
planes with less available ground
space for airports.
It will be a challenge but it
also offers us a huge opportunity
to find new ways of ensuring
passenger comfort both on the
ground and in the air and even
new ways of preparing food. It all
goes with the territory of growth.
INDIA
Expanding the airport network
Zafar Siamwala
chief operating officer
Oberoi Flight Services
Doha, India and Mauritius
“Aviation is one of
the major economic
drivers for prosperity,
development and
employment”
Aviation is one of the major
economic drivers for prosperity,
development and employment
and in order to enhance air travel
penetration, India needs more
airports, more aircraft and a better
infrastructure.
Only five per cent of the Indian
population is currently flying
compared with developed countries
where penetration is vastly higher.
Some of the key developments
during the last decade that have
helped the growth of Indian
aviation are:
- Domestic open-skies policy,
allowing several new carriers to
enter the market
- Arrival of LCCs in India
- Airport modernisation
- Liberalisation of international
sectors with private players
permitted to operate overseas
- Greater access for foreign carriers
by opening international routes
to regional airports
- Increased foreign investment
limits for airports, air cargo and
ground handling
India is poised to emerge as the
third largest aviation market in the
world by the end of this decade
with the domestic market expected
to generate approximately 2.6
million jobs. The Government
has taken various steps towards
structural policy reforms and is
coming out with new policies
which will encourage public-private
partnerships allowing 74 per cent
foreign direct investment (FDI) for
green field airports. Private investors
are allowed to set up general
airport and captive airstrips while
maintaining a distance of 150 kms
from the existing ones. Complete
tax exemption is also being granted
for 10 years.
The industry in the next five
years plans to expand the airport
network and provide connectivity
to Tier II and III cities. In cities
where the existing airport cannot
accommodate future growth, a
second airport is being planned.
The aviation sector has a growth
potential to absorb up to US$120
billion of investments and domestic
passenger numbers are predicted to
reach 100-120 million.
50 www.onboardhospitality.com
50-51 Four Corners.indd 50
8/8/12 05:01 PM
Four Corners
LATIN AMERICA
Preparing for today and tomorrow
Christopher Pickard
chairman of the Latin American Travel
Assocation (LATA)
“Brazil is already
investing in
infrastructure for the
World Cup and 2016.”
The eyes of the world have been
on London for the Olympic Games.
And not just for the sport, but also
for how the city has handled the
staging of the games. The event is a
massive logistical challenge for the
travel industry.
When the Mayor of London
handed on the Olympic flag to the
Mayor of Rio de Janeiro, the eyes of
the world turned to Brazil. And not
only because of the Olympics, but
also the FIFA World Cup in 2014.
The World Cup is a bigger
logistical challenge in terms of air
transportation and accommodation
than the Olympics. In 2014 Brazil
will have a record 12 host cities, and
due to the size of the country that
means that teams and fans will fly
fly between games. These won’t be
short flights.
Brazil, for example, will play the
opening game in São Paulo and its
second game in Fortaleza, some
3,000 km to the north. If Brazil gets
to the final in Rio it will involve six
flights covering a distance of nearly
12,000 km.
Domestically Brazil has seen
Revenue Passenger Kilometres
increase about 11.2% per year since
2000 and TAM Airlines, Brazil’s
major carrier, estimates that there
will be an additional 2.5 million
passengers during the World Cup
from international arrivals and
domestic flights. Air traffic will rise
to the levels predicted for 2020.
Demand from Brazil has already
impacted on Europe, BAA noting
that at its UK airports, traffic with
Brazil grew more than 20% over the
first half of 2012.
Brazil is already investing in
infrastructure for the World Cup
and 2016. Many cities have modern
airports in place that can handle
international flights, but the
government knows that it now
has to invest in the main gateways
of São Paulo and Rio de Janeiro.
Not just for 2014 and 2016, but
because demand for air travel is
growing rapidly. Airlines are looking
for airports in Brazil to deliver the
best possible experience to their
passengers, allowing them to
concentrate on offering the best
experience in the air.
MIDDLE EAST
Focus on luxury
Linda Celestino
general manager inflight services,
Oman Air
“At a time when air
travel is so lacking in
imagination, the
Middle East’s focus
on luxury is very
welcome”
The Middle East region has a fast
growing reputation for being
home to many of the world’s top
luxury airlines. Gulf carriers have
laid claim to more ‘Top Ten’ airline
awards than their relatively small
geographical area might suggest.
Such kudos draws heavily on the
Middle East’s culture of hospitality
and, at a time when nearly every
aspect of air travel in other parts
of the world can be so lacking in
imagination, the Middle East’s focus
on luxury is very welcome.
Here, service is paramount. The
airlines based in this exciting hub,
connecting Europe and Asia, are
bringing back the glamour, style
and service associated with the
early days of luxury air travel. They
compare themselves with the best
hotels, resorts and destinations
and considerable research and
investment is made into ensuring
all aspects of the travel experience
are elevated to beyond where
customer expectations usually lie.
And the region’s impeccably
high standards are delivered by
impressively-trained staff, recruited
from the four corners of the earth. It
is not unusual for 100 nationalities
to be represented within a cabin
crew community and internal
branding plays a vital role here,
providing the foundations for crew
training and setting the standards.
When you can have crew from
the Far East, Australasia, Europe,
Africa and Scandinavia ALL
delivering a service and product
consistently on the one flight, and
with the same smile, you know that
the training is working and that the
internal branding rings true.
All this has turned inflight
recruitment and training into a
vital part of every Middle East
airline’s operations, as each one
strives to both provide the highest
possible standards and differentiate
their service from that of their
competitors.
Ultimately, the customer is
the winner, as they get to enjoy
fantastic service, great onboard
product and competitive pricing.
Middle East airlines seem to be
leading the way in heralding a new
Golden Age of Air Travel.
www.onboardhospitality.com 51
50-51 Four Corners.indd 51
8/8/12 05:01 PM
Wine
From the old to the new
Richard Williams finds Bart Dufour, head sommelier, Crystal Cruises, in his cellar onboard Serenity
OBH: Where and how did you
do your training?
BD: My family are in the
restaurant business in
Belgium, and I went to hotel
school from the ages of 14 to 18. They had a
special beverage programme, so every day
I spent an extra hour after school learning
about everything from milk to wine. Then
I worked as maitre d’hotel in a one star
Michelin restaurant. When I decided to travel
I joined Crystal.
How do you source your wines?
Once a year I have meetings with the vp
of hotel operations. We go to Napa and try
the wines and decide what will go into the
programme. On a personal level, I also travel in
Europe to source wines, for example to France,
to Portugal. Now that we are all inclusive we
are sourcing extra wines to supplement those
in the Connoisseur list.
What are the latest wine trends?
There are some very good wines coming out
of Portugal now. We have a Quinta da Rivolta
made from the Touriga Nacional grape, which
is very popular. We try to find out what is
new and interesting and then bring it to our
guests. We are all certified sommeliers and
our challenge is to get our passengers to try
something different.
Do you favour new world or old world
wines?
Training in Belgium, most of my early
experience was French wines, but now I prefer
the new world wines. With their fruit, you
can drink them straightaway, or you can age
them. They are also a bit bigger, you know?
Of course it depends on what you are eating
with them....
Screwtop or cork?
Well, I prefer screwtop, because then you
are 99.9% sure that the wine will be correct.
Personally, given the choice, I would select a
screwtop wine over a cork wine because when
you get home you can be sure you will have
some wine to drink with dinner! Penfolds did
some research on this with their 1975 Grange.
They bottled one in screwtop and corked the
other. When they opened them about 20 years
later, the screwtop one was better preserved
and still had ageing potential. The problem is
getting the customer to accept a screwtop on
premium wines.
Where do you source wines?
We source them locally and ship them
onboard at every embarkation port. This
requires a lot of forward planning, as I try to
ship Spanish wines when we are in Barcelona,
and Napa wines when we are in California.
I am always working three to four months
ahead. I am fortunate to have an onboard
cellar of 30,000 bottles.
What is your favourite wine onboard?
I have two, both Californian, both Cabernet
Sauvignon. The first is Bond St Eden, and the
second is Harlan Estate, which has more of an
old world style.
Why no British beer onboard?
We have Guinness! We also have Samuel
Adams, a Boston beer that is like an English
ale, and Fin du Monde, a Canadian artisanal
triple beer that is like a Belgian beer. Being
Belgian I would like to get some Belgian beer
onboard. But it’s good to try some different
beers while you are on holiday.
Now that Crystal Cruises has gone all
inclusive, have you noticed an increase in
consumption?
Yes, there has been an increase, but not a
lot. Typically, where people used to have two
glasses at dinner, they now have three. But
our passengers have a certain class, and are
not here for a party. They know how to enjoy
themselves, and it’s not a problem.
“Now that we are allinclusive we are sourcing
extra wines to supplement
the Connoisseur list.
I am always working three
to four months ahead and
have an onboard cellar of
30,0000 bottles.”
52 www.onboardhospitality.com
52 Wine.indd 52
8/9/12 04:40 PM
Untitled-4
Untitled-3
Untitled-2 1
3/15/11
10:17:00
8/8/12
04:33 AM
PM
11/29/10
5:02:33
Feature: Headphones
hear
hear!
OBH has recently expanded its IFE section to acknowledge
the importance of this growing industry. But without a quality
headphone, even the most sophisticated IFE system loses its impact
on the customer, making ear gear an increasingly important choice.
Laura Gelder investigates
T
he noise of a jet plane taking off has
long-been cited as a top-end scorer in
the decibel stakes, but the ambient noise
from inside the aircraft cabin still reaches 75
to 80 decibels of noise, affects more people
and assaults the ear canal for a considerably
more sustained period of time.
Headphones, therefore, become much
more important in the context of the inflight
experience – not just as a purveyor of sound but
as a noise canceller for sleep-deprived jet setters.
In fact, one study reported by the journal
Food Quality and Preference even found that
high levels of background noise can diminish
the sensitivity of people’s palates. The study
blindfolded volunteers who were given a range
of foods to try while being played different levels
of white noise and their responses indicated that
people had a less acute sense of the sweetness
and saltiness of foods the louder the noise was
played. So it appears that headphones can be
used to enhance more than one element of the
onboard sensory experience.
From disposable ear buds to state-of the-art
noise cancelling leather-clad headphones,
complimentary, plain and practical to colourful
children’s headphones for the buy-on-board
market – there is a product to suit every kind of
airline and its varied customer base.
An increasingly sophisticated audience
demands headphones that deliver on style as
well as substance: “With the ever-increasing
quality in video, consumers now expect the
same quality of audio from their music and
movies, and are turning to high-end headphones
to achieve it,” says Lisa Benzaoui from Global
54 www.onboardhospitality.com
56-60 Headphones.indd 54
8/9/12 01:08 PM
Feature: Headphones
Inflight Products. She continues: “HD audio is
no longer a luxury for the well-to-do. Any avid
music or movie fan has the option of buying
studio quality headphones without spending
hundreds of dollars and the younger generations
are starting to accept nothing but HD audio,
because it’s all they’ve ever known.”
One of the biggest changes has been the move
from ‘passive’ headsets, which rely on a physical
barrier of the headphone itself to block sound,
to ANR (Active Noise Reduction) or ANC, (Active
Noise Cancelling) headsets, which use electronics
to further reduce the level of noise which enters
the ear by sampling the ambient noise, inverting
this waveform and re-broadcasting it directly
through the headset speakers where it helps to
cancel out the original noise.
Here’s what some top players in IFE
headphones have to say about the industry and
their own contributions:
SZIC Industrial Company
Company bio: This Shanghai-based company
has been supplying global airlines with
inflight amenities for over 20 years and
produces a range of headphones including
closed and open-back headphones; noisecancelling headphones in a compact on-ear
don’t require maintenance by the airline
(headphones need to be checked after every
use and the sponge is replaced). They can also
increase brand awareness as a ’give-away’
item, when passengers have the option to take
them off the plane.”
Victoria Schmidt
Product news: SZIC has recently won another
contract with Turkish Airlines to re-design
and manufacture over 13 million units of
headphones for the airline’s economy class. The
new design has a special mold which features
the airline logo in the side of the ear bud.
SZIC manufactured almost 25 million units of
the previous model, which was designed as a
take-away item for passengers.
Global Inflight Products
design or ear-bud design; clip-on ear-phones
fitted earphones with increased drivers; and
lightweight ear-buds. Its models are compatible
with MP3, CD, DVD and in-flight entertainment
systems, as well as all Apple™ products. Models
can be customised with any colour or branded
with a logo to fit each aircraft’s needs.
Comment and trends: “I think the earphone is the biggest trend at the moment.
By buying earphones airlines can reduce cost
significantly. Earphones are cheaper, they
Company bio: Global Inflight Products ( or G.I.P.)
produces in-flight products including porcelain,
tableware, catering items, and amenity kits.
The company has a range of personal audio
devices including earbuds and earphones, clip
on ear phones, add-ons, such as adapters, noise
cancelling headsets and ‘passive headsets’.
Comment and trends: “Most airlines today
offer basic complimentary or reasonably priced
headsets, during the flight. Some are now
offering higher end headphones, which are
occasionally airline branded, for sale onboard
to generate ancillary revenue, and reduce
expenses. In addition to our headband style
noise cancelling headsets, our high quality
noise cancelling earbuds are a great choice
for this onboard item, and they are quickly
increasing in popularity.”
Lisa Benzaoui
Product news: GIP offers a variety of brightly
coloured, animal-themed ear buds which are
designed to appeal to young children. The ear
buds come with tortoise, shark, lady bird and
penguin designs.
Bose
Company bio: Bose Corporation was founded
in 1964 by Dr. Amar G. Bose, a professor of
electrical engineering at the Massachusetts
Institute of Technology. After purchasing a
new stereo system, Dr Bose was disappointed
to find that speakers with impressive
technical specifications failed to reproduce
the realism of a live performance. Bose
started its research into noise reduction in
1978 and released the first commercially
available active noise reduction headset for
pilots in 1989. They produce two commercial
models of noise cancelling headsets, plus
several specialist models for pilots, plus

headphones and blue tooth headsets.
Main picture: InflightDirect gets pink; Above: Style with GIP and left:
SZIC ‘s popular take-away model of headphones
www.onboardhospitality.com 55
56-60 Headphones.indd 55
8/9/12 01:08 PM
Feature: Headphones
 Comment and trends: “The first three things
passengers check when they get on to a plane
are their seat, IFE system and headphones.
Good headphones are part and
parcel of a good flight.”
Hratch Astarjian
Product News:
Today, the QuietComfort 15 Acoustic Noise
Cancelling headphone is the jewel in the crown
for Bose. Each set uses microphones inside and
outside each earcup to sense the sounds around
the user and reduce the noise. Proprietary ear
cushion technology blocks some noise before it
even reaches the ear and the TriPort® acoustic
headphone structure gives more lifelike sound,
including deep low notes, from small,
lightweight earcups. QC can also be
used without music, simply to
reduce noise. The headphones
are battery operated with
a 35-hour life and include
a cable with remote for
iPhone/iPod control and
a microphone for handsfree iPhone calling. Flyers
can also purchase a mobile
kit that lets QC headphones
work with other mobile phone models. Q15 is
featured byAmerican Airlines, First and Business;
Singapore Airlines, Suites Class; Korean Air, First,
International; and Lufthansa, First, International.
Asiana Airlines, First, International and
Air France, First, use the lighter weight
QuietComfort3. This has fold-flat earcups for easy
storage in a slim carrying case.
Inflight Direct
Company bio: InflightDirect has been supplying
the airline industry with IFE headphones, as
well as amenity kits, blankets, pillows and other
inflight products for 16 years. The company
represents leading manufacturing facilities in
order to give factory direct pricing. Inflight Direct
also provides for production, communication,
logistical and warehousing needs while giving
our customers the option of being invoiced by
InflightDirect or the factory.
Come see us
Booth
4B02
booth number
427
#
2012
S P ONS ORSHIP AN D ADVERTIS IN G KIT
Untitled-1
1
Avidob52.indd
1
56-60 Headphones.indd 56
20/01/2012
18/07/2012 13:55:02
11:42:47
8/9/12 01:08 PM
Feature: Headphones
“With the ever-increasing
quality in video, consumers
now expect the very same
quality of audio from their
music and movies”
Comment and trends: “We’re seeing quite a
variation in trends for First headphones. Some
airlines offer a brand in First, providing an allround service with upgrades in the IFE systems
and movies. However, for our budget conscious
customers, InflightDirect offers great value
noise-cancelling headphones and many great
quality headphones that offer passive noise
reduction. This is a much less expensive option
that does not include power to the headphone.
Business Class seating typically offers larger
model headphones which provide passive
noise reduction. Economy Class offerings
vary tremendously, from disposable, low cost
headphones on all international flights to giving
passengers the chance to upgrade for a nominal
fee. Some airlines simply sell these headphones,
which helps offset the costs of IFE.”
Thomas G. Mockler
Product news: “A popular option is the
newest style of earclips such as our ID-228,”
says Mockler, “which was designed for
customers that do not like earbud style, use a
hearing aid, or have small ear canals.
“We offer several models of children’s headsets,
manufactured in bright colours, headband
style. We also offer a feature found in many of
our educational headphones, which is called
‘sound limiting’, which allows the volume of

the headphone to not exceed 85 db of sound,
Above: Take your pick from Linstol (left) and InflightDirect
InflightDirect
Mills Textiles
InflightDirect
Mills
Textileshave been supplying
InflightDirect has been partnering with
Mills Textiles
InflightDirect
been partnering
with
Mills Textiles
been
supplying
the world’s has
leading
manufacturing
travel
textileshave
to the
airline,
train
the
world’s
travel
textiles
to for
themore
airline,
facilities
for theleading
past 26 manufacturing
years. These
&
cruise
sectors
thantrain
25
past 26
& cruise
for moresupply
than 25
facilities for
havetheproven
to years.
be the These
most
years
& sectors
our associated
&
facilities factories
have proven
be the
most
yearsventure
& our relationships
associated supply
&
reliable
that tohave
supplying
joint
in China
reliable
factories
that world-wide
have supplying
joint venture
relationships
China
the
airline
industry
with
extend
back more
than 90in
years.
the headphones,
airline industry
world-wide
with
extend back more than 90 years.
IFE
Amenity
Kits, Blankets,
Our key productsInflightDirect
include:
IFE headphones,
Amenity
Kits, Blankets,
lls Textiles
Pillows,
Pillow covers
and other
inflight
Our key
include:
Hot
& products
Cold Towels,
Tablelinen
Mills Textiles
InflightDirect has been partnering
withInflightDirect
Pillows, Pillow
covers and other
inflight
lls Textiles have been supplying
products.
represents
Hot & Cold
Towels, Tray
Tablelinen
(Napkins,
Tablecloths,
mats),
PO Box 67, Oswestry, Shropshire,Mills
SY111WD,
UK
Textiles
the world’s
leading these
manufacturing
products.
vel textiles to the airline,
train Tablecloths,
factoriesInflightDirect
in order to represents
give our
(Napkins,
Tray
mats),
tel: + 44 (0)1691
656092
Headrest
Covers,facilities
Pillows
&
Pillow
PO Box 67, Oswestry, Shropshire,
SY111WD,
UK
for the past 26 these
years.
These
factories
in
order
to
give
our
cruise sectors for moreHeadrest
than 25 Covers, Pillows &
valuable airline customers
factory
sales@millstextiles.com
tel:
+ 44 (0)1691 656092
Pillow
Covers, Duvets &
Duvet have
Covers,
facilities
proven tovaluable
be
the
most
airline
customers
factory
ars & our associated supply
&
www.millstextiles.com
sales@millstextiles.com
direct pricing. We provide all of the
Covers,
Duvets
& Duvet Covers,
Sleep
Items
& Blankets.
www.millstextiles.com
reliable factories that have
supplying
direct
pricing.communication,
We provide alllogistical
of the
nt venture relationships Sleep
in China
production,
Items & Blankets.
InflightDirect
customers
the airline
industry world-wide
with
production,
communication,
logistical
tend back more than 90Mills
years.Textiles offer
and warehousing needs while giving our
125
Compton
View
Drive,
Middletown,
InflightDirect
Mills Textiles
offer
customers
flexible
supply solutions
ranging Amenitycustomer
IFE headphones,
Kits,
Blankets,
and
warehousing
needs
our
the option
of while
beinggiving
invoiced
RI Middletown,
02842, USA
125 Compton View Drive,
ur key products include:flexible supply solutions
ranging
from factory direct
pricing/supply
Pillows, Pillow covers andby
other
inflight
Tel: +1-401-714-4190
customer
the option
of being
invoiced
RI 02842, USA
InflightDirect
or the
factory.
This
ot & Cold Towels, Tablelinen
from factory
direct
pricing/supply
Mills
Textiles
Skype:
thomas.mockler10
Tel:
+1-401-714-4190
through
to full
warehousing
&
InflightDirect
represents
by InflightDirect
the factory.
This
ensures
the most or
competitive
pricing
in
apkins, Tablecloths, Tray
mats), to full products.
PO Box 67, Oswestry,
Shropshire,
SY111WD, UK
sales@InflightDirect.com
Skype:
thomas.mockler10
through
warehousing
distribution
worldwide.
these
factories &in orderthe
toindustry
give
ensures
theour
most
competitive
pricing
in
for
these
high volume
items.
tel: + 44 (0)1691 656092
www.InflightDirect.com
eadrest Covers, Pillows distribution
& Pillow worldwide.
sales@InflightDirect.com
valuable
airline
customers
factory
the
industry
for
these
high
volume
items.
sales@millstextiles.com
www.InflightDirect.com
overs, Duvets & Duvet Covers,
APEX Stand 1449 and 1451
www.millstextiles.com
direct pricing. We provide all of the
ep Items & Blankets.
production,
communication, logistical
Untitled-1 1
InflightDirect
lls Textiles offer mills
customers
half.indd
and warehousing needs while giving our
Untitled-1
1 1
125 Compton View Drive, Middletown,
xible supply solutions ranging
customer the option of being invoiced
RI 02842, USA
m factory direct pricing/supply
Tel: +1-401-714-4190
by InflightDirect or the factory. This
Skype:
thomas.mockler10
ough to full warehousing &
ensures the most competitive pricing in
sales@InflightDirect.com
tribution worldwide.
the industry for these high volume items.
www.InflightDirect.com
56-60 Headphones.indd 57
14/05/2012 10:21:52
02/08/2012
14/05/2012 09:46:58
10:21:52
8/9/12 01:09 PM
Feature: Headphones
 therefore avoiding any potential risk of damage
to a young child’s hearing.
“For First passengers, our new ANC models
NC-2012 and ID-655 can be produced in all ANC
plug variations. These headsets offer 50MM
speaker elements produced in Neodymium
and provide ‘incredible sound that rivals many
of the retail brand headphones’. The earpads
can be in either a faux leather or foam and can
be produced with a variety of colour accents,
to closely reflect an airline’s colour scheme and
marketing preferences.”
Linstol
Company bio: Established in 1993, Linstol
opened a second office in 2005. The company
has always specialised in headsets and initially
this was its sole product. Linstol now offers a
full range of onboard products but its most
important offering is still its headsets.
56-60 Headphones.indd 58
Comments and trends: “Five years ago the
trend was for airlines to look for the cheapest
possible option for their Economy headphones
– such as disposable earphones. In the last two
years this trend has been changing, and airlines
are now looking for a higher-quality product
which supports their inflight entertainment
systems and that can be re-used.
“Noise cancellation is still a growing business.
What started as a first class only product is now
first class and business class, premium economy
for some airlines, and I don’t think it will be long
before premier airlines offer it to their economy
class customers.”
Ole Bek, president and ceo, Linstol Associates Ltd
Product news: ‘We have developed three new
noise cancellation headsets,” Bek told us. “One
was launched in Hamburg and the other two
will launch at APEX in Long Beach, California in
September. These headsets do not differ very
much in terms of technology, but their unique
design using separate elements allows airlines
to customise the headset to their own brand,
using different colours for different elements.
Many airlines now use the same headsets so
customisation is another big trend to look out
for in headphones.” •
Above: Linstol comfort
8/9/12 03:56 PM
seed.ind
177mm
...
237mm
56-60 Headphones.indd
59
seed.indd
1
8/9/12 01:09
PM
09/02/2012
08:39:20
In Flight Entertainment
ONBOARD
ENTERTAINMENT
Account manager Alex Rogers
reports on the latest news from
leading IFE suppliers
Welcome to this issue’s
OnBoard Entertainment
section! We look
forward to seeing you at
APEX in Long Beach in
September and outline
the programme for this important event
on Page 65. We also wish Aircraft Interiors
Americas in Seattle every success and will
be reviewing the show in a future issue.
We welcome Adam Williams as a new
contributor in this section; many of you will
remember Adam as the marketing director
at digEcor before he left to pursue a master’s
degree. Adam will be writing a regular Smart
Talk feature starting in this issue with a
discussion on the success that seat centric
IFE architecture has had in recent years and
the threats it faces from new technologies.
Inflight entertainment is a key part of the
passenger experience but it is vital that
an airline offering is consistent. This was
highlighted recently on Virgin Atlantic out
of Gatwick. The outbound flight was on an
old aircraft with an IFE system that operated
on a loop with nine channels, which worked
well but did not deliver the content or
capabilities we have come to expect. The
return was on a newly refitted aircraft with a
touch screen IFE delivered by the Panasonic
eX2 architecture. The delivery came very
close to that of my own iPad. This brings
to the fore a key question: As technology
development gather pace will airlines and
IFE manufacturers ever be able to keep pace
with their passengers requirements and
demands?
Live TV trials
Row 44 for Icelandair
Browsing the web or watching a live
broadcast during a flight will soon become a
reality on board Air France and KLM flights.
In partnership with Panasonic Avionics, the
two airlines are launching a joint in-flight
connectivity programme on board their longhaul flights, with trials early 2013.
The programme will enable customers
to stay connected with the world through
text messages or emails as well as internet
connection and ultimately through live
broadcasts of TV programmes.
The new technology will allow Air France
and KLM to offer passengers access to a
broad scope of data communications during
the flight. On the specially designed inflight
website, a broad range of services will be
offered for free, including news, TV channels
relevant airline and destination information
and a unique offer of online magazines.
The trial phase will be conducted over the
year on two Boeing 777-300s, operated by
each airline. During this time travellers will be
able to hook up to the internet via their Wi-Fi
enabled smartphone, laptop or tablet PC at a
fixed rate, as well as use their mobile phone for
sms or e-mail, whatever their travel class.
“Being permanently connected is now part of
our customers’ daily lifestyles. This trial is the
first step of Air France’s and KLM’s long-term
strategy to offer in-flight connectivity solutions
across our long-haul fleet”, stated Christian
Herzog, svp marketing Air France KLM.
www.panasonic.com
Row 44, provider of inflight WiFi and devicebased entertainment content for airlines has
partnered with Icelandair to enhance their
passengers’ travel experience.
Row 44 will equip Icelandair’s fleet with highspeed WiFi, starting this year making Icelandair
the first North Atlantic airline to operate WiFi
fleet wide
Icelandair’s aim is to provide its passengers
with a travel experience as inspiring as the
destination.
“Working with Row 44 allows us to continue
to build on our outstanding flight services, and
develop our present inflight entertainment
system, by equipping our flights with an
outstanding passenger experience inside the
cabin,” said Birkir Hólm Guðnason, Icelandair
CEO. “
With Row 44’s inflight WiFi, passengers get
connected quickly and reliably. An additional
benefit is that it is the only device-based
service that operates over land and water,
making it a particularly desirable provider
for airlines like Icelandair with numerous
Transatlantic routes. Among the services
Icelandair customers will now enjoy on their
own WiFi-enabled devices is high-speed
Internet connectivity, shop in-flight specials
and the abilitiy to research and book local
services at their destination.
Icelandair and Row 44 expect to begin fleet
installation in the fourth quarter of 2012.
www.icelandair.com
www.row44.com
Air France A380
Hi-speed WiFi to be offered by Icelandair
Alex Rogers, Account Manger
OnBoard Entertainment
Alex.Rogers@onboardhospitality.com
60 www.onboardhospitality.com
60-62 OE News.indd 60
8/8/12 03:59 PM
onboard entertainment
Novo gets onboard
with Thomas Cook
BoardConnect gets go
ahead in Europe
Onboard solutions
from Norbert
UK-based Novo Ivc has installed its
innovative onboard retail technology for
Thomas Cook.
Already used by British Airways, Virgin
Atlantic, Tourvest Duty Free, Alpha Flight
Services, Newrest Catering and Air Berlin, the
Novo flagship system includes the first fully UK
accredited chip and pin solution and transfers
encrypted data to and from the acquiring bank
and Alpha’s back office system.
In parallel to the on-going development of
its new systems Novo has created a structure
to support all major industry hardware
platforms running the Novo SkyPOS software.
“We have been contacted with increasing
frequency by airlines asking us to support
alternative hardware platforms, often as a
short term measure, and felt that we should do
everything possible to meet that requirement,”
said Tim Clifford, divisional director Novo Ivc.
“We have been working hard to secure
hardware maintenance agreements and also
to enhance our development platform to
the point that it is very object orientated and
basically hardware agnostic. As a result of this
we can sit down with any of the industry retail
teams and make a sensible proposal to look
after their on-board systems without huge
financial or logistic implementations.”
Novo’s flagship innovation SkyPOS, the latest
version of the industry’s most tried and trusted
in-flight software is used daily on over 5,000
flights and has been chosen by over 40 airlines
worldwide.
www.novoivc.com
Condor will be the first European airline
to offer its passengers a wide range of
video and audio on demand as well as
other content during a trial period on
board a Boeing 767-300. The installation
follows the issue of a Supplemental Type
Certificate (STC) by the European Aviation
Safety Agency (EASA) which has issued
a Supplemental Type Certificate (STC)
for the installation of Lufthansa Systems’
BoardConnect.
The installation of Board Connect on board
an aircraft consists of a server with a 3G
modem and five access points in the cabin.
Passengers can access content using their own
laptops, tablet computers, smartphones or any
other WiFi-enabled device.
Commenting on the installation, Norbert
Müller, head of programme management
BoardConnect at Lufthansa Systems said: “The
fact that BoardConnect can now be used in
Europe sends an important signal to the market
that is closely observed by many airlines.”
In addition to containing numerous
entertainment features, the BoardConnect
solution from Lufthansa Systems enables
airlines to offer new forms of customer
communication, information and services, for
instance in connection with their on-board
shops. BoardConnect is unique in that it allows
airlines to address passengers individually with
the system. The new services thus put Condor
in a position to potentially tap additional
sources of revenue.
www.lhsystems.com
Norbert Dentressangle has launched
‘On-Board Logistics’, a new suite of aviation,
rail and port-side logistics solutions.
On-Board Logistics will provide a range of
solutions to customers including food service
companies, cruise line operators, airlines and
airport operators, from chilled handling and
distribution, to the screening and processing
of cargo, catering and retail products being
transferred to airports, aircraft, trains, ferries
and cruise ships.
It will also include Norbert Dentressangle’s
global freight management, customs clearance
and chilled perishables handling activities; as
well as security screening, storage, handling,
order picking and assembly, co-packing,
labelling and distribution.
Norbert Dentressangle operates four
multi-temperature, multi-customer portcentric consolidation centres, including the
Perishables Handling Centre at Heathrow
Airport, Europe’s largest chilled air-freight
handling centre.
At Manchester Airport, the company
operates a retail consolidation centre which
processes and security screens 1.3 million units
per annum for delivery to more than 50 airside
retailers across the airport’s three terminals.
ww.norbert-dentressangle.co.uk
Novo brings retail technology onboard
Onboard entertainment trials for Condor
Logistics for food service companies
www.onboardhospitality.com 61
60-62 OE News.indd 61
8/8/12 03:59 PM
onboard entertainment
Celebrity-spot on ANZ
Inflight celebrity-spotting on Air New
Zealand flights has taken on a whole new
meaning with a new safety video featuring
everyone from world leaders and musicians
through to sports stars.
The new hand-sketched in-flight safety video
is fronted by Emmy-nominated American actor
Ed O’Neill of hit TV show Modern Family and
New Zealand-born actress Melanie Lynskey of
Two and a Half Men.
It features cameo appearances from a range
of well known-personalities, including world
leaders like United States President Barack
Obama, Australian Prime Minister Julia Gillard
and French President Francois Hollande. Other
well-known faces include All Black Captain
Richie McCaw, Olympians Mahe Drysdale and
Valerie Adams, television star Paul Henry and
rapper Snoop Dogg.
The new safety video will be progressively
rolled out onboard all international and
domestic jet flights from early July.
The airline has launched a competition
linked to the video where people who identify
more than five of the celebrities in the video
can be in with a chance to win an around-theworld trip for two.
Air New Zealand’s general manager, Europe,
Chris Myers says: “It’s great to be able to
deliver our safety messages in an engaging,
informative way that also makes people smile.”
www.airnewzealand.com
Air New Zealand plays safe with celebrities
ICE is growing
on Emirates
ANA to enable
connections OnAir
In-flight entertainment just got even
better on board Emirates fleet of Boeing
777 aircraft. The Dubai-based airline has
now introduced bigger, wider and digitally
enhanced screens for its award-winning
inflight entertainment system ice.
Passengers will now enjoy wider personal
TV screens in every class: 27-inch in First Class,
20-inch in Business Class and 12.1-inch in
Economy Class, making the latter the biggest
in the world. The new screens, developed by
Panasonic Avionics Corporation, feature high
definition resolution.
The new screens will complement the
enhanced Graphical User Interface (GUI) which
Emirates and Panasonic recently launched to
improve the ease of use of the already awardwinning IFE system. Content and system tools
are now even easier to navigate, bringing the
wide range of film, TV and music choices closer
to the passenger and providing an even better
passenger experience.
The enhanced screens and GUI will be
introduced on all new Boeing 777 aircraft and
subsequently over the next year on Emirates’
Airbus A380 aircraft.
www.emirates.com
All Nippon Airways (ANA) will launch Wi-Fi on
board their aircraft on international routes
from summer 2013. The fleets of Boeing
777-300ER and 767-300ER aircraft serving
ANA’s international network will be the first
to be fitted with the connectivity provided by
OnAir’s Wi-Fi service, 'Internet OnAir'.
Tetsuo FUKUDA, senior vice president of
CS & Products Services and Innovations, ANA
commented on the launch: “ANA is delighted
to announce the launch of OnAir Wi-Fi on
its international routes. The service will offer
passengers a new inflight experience, giving
them the flexibility and choice they deserve.
We look forward to working with OnAir on
this project. OnAir has a wealth of experience
in handling large-scale fleet programmes and
delivering end-to-end connectivity solutions
for multiple aircraft types.”
Ian Dawkins, CEO of OnAir commented: “ANA
is a world-class airline, recognized for the high
quality of its service. ANA’s decision to choose
OnAir’s SBB-based Wi-Fi product demonstrates
that the combination of OnAir and SBB is the
best solution for passenger connectivity and
cements OnAir’s position as the benchmark for
global inflight connectivity solutions.”
www.onair.com
Emirate's personal TV screens show ICE in enhanced
ANA installs OnAir Wi-Fi connectivity
62 www.onboardhospitality.com
60-62 OE News.indd 62
8/8/12 03:59 PM
APEX CONFERENCE PREVIEW
ONBOARD ENTERTAINMENT
APEX Conference Agenda
OnBoard Hospitality looks forward to this year’s APEX
conference and exhibition in Long Beach
Monday, 17 September
9:00 – 9:15 Welcome Address
APEX president Chris Babb and executive
director Russ Lemieux
9:15 – 1:00 Industry Exploration and Aviation
Parallels - Join APEX on a learning journey
that will allow you to hear from the best and
brightest from various industries discussing
Economic Systems (also called Ecosystems).
Ecosystems are well-established modes for
cooperative value creation across multiple
industries. Presenters will share and discuss
approaches and lessons learned about specific
topics, including hardware, operating systems,
content, apps and connectivity during a series
of short presentations. A final cohesive panel
discussion will bring these best practices
and suggestions to light for the aviation
industry, taking into consideration passenger
preferences, revenue and efficiency.
1:00 – 2:00 Lunch
“A learning journey that
will allow you to hear from
the best and brightest from
various industries ”
2:10 – 4:30 Breakouts
BREAKOUT A Technology:
Programme Developments
BREAKOUT B Experience:
Improving Travel
BREAKOUT C Wireless: An
Exploration
This track will evaluate technologies that
play a crucial role in bettering the passenger
experience, not only for passengers but
also for airlines and the multiple vendors
involved in creating this experience. Speakers
will address technical issues related to
payment technologies, file delivery, software
management equipment and systems,
connectivity and other vital technology issues
impacting the industry today.
Presenters include:
Loren Bolstridge – manager, Cabin Avionics
Engineering, Delta Air Lines
Linda Webb – senior principal engineer, Delta
Air Lines
Selcuk Yigit – engineer, Cabin Avionics
Patrick O’Neill – svp and gm, GuestLogix USA
Andy Beer – vp of Technology, Inflight Productions
The passenger experience is more than those
hours in flight. The total travel experience
includes all interactions from ticket purchase
through baggage claim. Presentations within
this track will share key concepts and new
offerings, such as gaming trends, cabin crew
operations, branding and passenger taste, all of
which will better the experience for everyone
involved, from passengers and airlines to crew
and content vendors.
Presenters include:
Lisa Linnenkohl – vp of Licensing, DTI Software
Nick Rish – vp of Mobile Publishing, Electronic Arts
Simon Tudge – Global Satellite Strategy director,
ARINC
Stathis Kefallonitis, Ph.D. – founderand president,
branding.aero
Nikos Loukas– founder, inflightfeed.com
When it comes to wireless onboard, there are
many key issues (bandwidth, portable devices,
digital rights management) as well as invested
parties (airlines, government entities, vendors,
passengers). This track will take a deep look at
this hot topic.
Presenters include:
Peter Lemme – president, Mobile Prime Time
Roger Grange – vp,International Content
Acquisition & Licensing, Inflight Production
Bob Kisor – vp Technology, Paramount Pictures
Robert Smith – director, Market Intelligence and
Consulting, IMDC
www.apex.aero.com
Above shows a sample of what to expect at this year’s exhibition
and conference if last year’s event is anything to go by
www.onboardhospitality.com 63
63 Apex Preview.indd 63
8/8/12 04:01 PM
SMART TALK ADAM WILLIAMS
Adam Williams, brand marketer and journalist, starts a series of highly topical articles
for OnBoard Entertainment. He has worked in the IFE industry for nearly six years
RAVE takes centre stage
Awarded the coveted Crystal Cabin award last year in the 'Entertainment and Communication' category, the
RAVE by The IMS Company has seemingly taken the industry by storm
INNOVATIVE IFE providers have introduced
new technologies, such as Lumexis with
fibre optics, but have yet to experience the
same rapid adoption. Naturally, this anomaly
begs the question: “What propelled the once
handheld IFE provider to arguably third place
in the seat back market?”
Over the last few years, several market
factors have combined to create an
environment wherein change is in the wind.
The need for lower cost systems
The global economic tornado of the last
few years not only blew against airlines but
pushed many suppliers back to the drawing
board to develop lower-cost solutions in
order to procure new orders from cashstrapped airlines. Traditional seat back
systems, despite some price reductions, still
boast a price tag that does not reasonably
align with many carriers’ budget goals.
In its Inflight Technologies Market Outlook
Report 2012, research firm IMDC wrote:
“Seat-centric architecture can bring cost
advantages to an airline, and deliver
impressive reliability with a simple design.”
Consumer technology
The proliferation of smart devices with
advanced technology is putting pressure on
airlines to update systems with competitive
features and functionality. Passengers expect
an experience comparable to what they enjoy
with smartphones and tablets.
As IFE providers seek to re-imagine
what an entertainment system should
offer, they recognise the opportunity to
integrate consumer technology into the
system and gain greater efficiencies in
system architecture, reliability and ease of
maintenance. With seat centric systems,
failure points are reduced to the seat level.
Gogo puts the burden on providing inflight hardware on passengers
Taking it one step further, the RAVE
exclusively allows 'hot swapping' or changing
out the screens in-flight giving the flight
attendants an immediate solution to a failure.
“IFE providers recognise the
opportunity to integrate
consumer technology into
the system and gain greater
efficiencies"
Capitalising on the opportunity
The factors described above set the stage for
change and at least ten airlines believe that
the RAVE embodies that change.
Joe Renton, ceo of IMS, commented, “The
fact that ten airlines, including Lufthansa,
chose RAVE before it ever flew is a testimony
to the strength of the RAVE vision and the
trust that airlines have been willing to invest
in IMS.” While selecting a new IFE provider
Lufthansa issued a formal RFQ to the usual
suspects but selected IMS.
Michael Lamberty, from Lufthansa’s press
office, stated that the decision was the result
of the RAVE’s,“functionality, which is in our
opinion similar to the Panasonic eX2 (but
without the possibility of having a dark flight
due to the seat centric architecture) and has
significantly less total ownership cost due to
the lower cost in purchase price, weight and
maintainability.”
Harry Gray, IMS’ vice president of sales and
marketing, added, “As we have no legacy
systems architecture to support, we started
64 www.onboardhospitality.com
64-65 Smart Talk.indd 64
8/9/12 03:13 PM
ONBOARD ENTERTAINMENT
Above: RAVE on Air Transat
systems also threaten their
of how I view the video. I can use my own
device, which might provide a better viewing
experience than that of the airline system. If
the studios are willing to allow early window
content, then it's a win win for everyone. As an
airline person, I like the cost-effectiveness of
the solution.”
very existence”
Final thought
“The same smart devices
that are influencing and
with a clean sheet of paper, and really
focused on what the market wants - AVOD
functionality for their passengers, high
reliability, low weight and lower costs.”
Competition
So does IMS’ success make it the de facto
winner? IFE provider Zodiac Aerospace, which
offers its trademarked SiT system, certainly
does not think so. Having started development
on SiT in 2004, the system began flying in
2010 on four of Royal Jordanian’s A340s. South
African Airways, Corsair and Air Astana have
also joined SiT’s ranks.
Patrick Fretelliere, sales and marketing
manager for Zodiac, commented, “IMS only
focuses on the retrofit market, ease to access
and also had a low price strategy to enter the
market. SiT is investing more long term, direct
competition with legacy [systems] in terms of
performance and also line fit offerability.”
sometimes steering the
development of new IFE
Market threats
The same smart devices that are influencing,
and sometimes steering, the development
of new IFE systems also threaten their very
existence. Connectivity providers such as
Gogo and Row44 are vying to replace installed
systems and put the burden of providing
the hardware on passengers while simply
streaming the content.
Brett Snyder, author behind the Cranky Flyer,
remarked: “As a traveller, I am excited about
being able to combine my air and ground
experiences. I like being able to take control
The IFE industry has been evolving over the
last few years. Connectivity and streaming IFE
have been installed across the United States
and are now beginning to expand outwards.
Systems such as the Panasonic eX3 provide
feature-rich entertainment and much deeper
penetration into the airline’s operations.
Amid all of that movement, seat centric
systems are also earning a seat at the table.
IMS currently leads that market due to first
mover advantage, airlines’ trust in the RAVE’s
reliability and a 'clean sheet of paper' that has
allowed the IMS’ team to focus on innovation.
Send your comments to: aj@speakwithadam.com
Way better consulting advice, way less cost
If you’re unhappy with big-name consultants, AirLearn can help with service design and delivery, communications of
all kinds, and a range of marketing and operations solutions. You’ll get 41 years of airline experience, not some
kid fresh from school. You’ll get someone who knows tough competition. And you’ll get a 100% satisfaction
guarantee – if you’re not happy, you don’t pay*. E-mail or call Rob.Britton@AirLearn.Net • 001 214 564 9246
* Less actual expenses; other conditions apply.
64-65 Smart Talk.indd 65
8/9/12 03:13 PM
FEATURE
The evolution of IFE
IFE Services, the multi-award winning provider of inflight entertainment recently posted the history of IFE on its
facebook page. We have re-created it here for your reading pleasure
1921, Chicago
First inflight movie
The first inflight movie Howdy Chicago
premiered on an Aeromarine Airways flight as
the amphibious airplane flew around Chicago.
1925, London
First inflight movie on an international flight
The film The Lost World was shown to
passengers on an Imperial Airways flight
between London and Paris.
1932, USA
Inflight TV shown for the first time
The first in-flight television called 'media
event' was shown on a Western Air Express
Fokker F10 aircraft.
1936, Germany
The Hindenburg showed the way in
passenger comfort
The airship Hindenburg offered passengers a
piano lounge, dining room, smoking room and
bar during the 2½-day flight between Europe
and America.
1955
Movies played on projectors on some
long-haul flights
After the Second World War entertainment
was delivered in the form of food and drink
services, along with an occasional projector
movie during lengthy flights.
1961, USA
First inflight film system developed
David Flexer of Inflight Motion Pictures
developed the 16mm film system for a wide
variety of commercial aircraft. This replaced
the previous 30 inch diametre film reels.
It was in the same year that the first ever
feature film titled By Love Possessed, starring
Lana Turner and Efrem Zimbalist Jr., was
shown on a regular commercial airline flight.
1962, Pakistan
Pakistan International Airlines was the first
international carrier to show movies in flight
1963, USA
In-seat headsets arrive on board
AVID Airline Products developed and
manufactured the first pneumatic headsets
and provided them to Trans World Airlines.
1971, USA
Trans Com developed the 8mm film cassette
Lonnie Webber was the key figure in the
development of Trans Com’s 8mm film
cartridge projection system, the first IFE
system that afforded multiple in-flight
programming and films. Flight attendants
could now change movies inflight and add
short subject programming for the first time.
An engineer by trade, Webber’s devotion
to the project and his development of this
innovative system played a key role in Trans
Com becoming the major IFE hardware and
programming supplier of its day.
1975, USA
First video games
Braniff Airways introduced Atari video games
onboard flights
1979, USA
Airline Entertainment Association formed
The AEA (Airline Entertainment Association)
was founded and held its first conference in
Palm Springs, California.
Its name changed in 1985 to WAEA (World
Airline Entertainment Association) and then
again in 2011 to APEX (Airline Passenger
Experience Association).
66 www.onboardhospitality.com
66-67 History of IFE 3.indd 66
8/8/12 04:05 PM
ONBOARD ENTERTAINMENT
The Hindenburg showed the way in passenger comfort, 1936
Inflight TV was first shown on a Western Air Express Fokker F10, 1932
Braniff Airways introducedy the first video games onboard, 1975
1982
CRT-based projectors began to appear
on board
1991, UK
Seat-back video
Virgin Atlantic Airways offered seat-back video
in all classes
TV shows and music.It grows to become one of
the world's leading content service providers
serving over 50 airlines and cruise ship
operators globally.
1996, USA
Live television
1997, Switzerland
First interactive video-on-demand (VOD)
Live TV premiered on a Delta Air Lines B767
showing coverage of Atlanta Olympic games
Swissair installed first interactive video-ondemand (VOD) entertainment system across an
entire aircraft
Cathode ray tube (CRT) projectors were
initially installed on newer widebody aircraft
such as the Boeing 767.
They used LaserDiscs or video cassettes for
playback. Some airlines upgraded their old
film IFE systems to the CRT-based systems
in the late 1980s and early 1990s on older
widebodied aircraft.
1984, USA
World's first inflight telephone system
Airfone introduced the world's first inflight
telephone system on American Airlines
Nearly 5000 aircraft worldwide had telephone
services by the year 2000.
1985, USA
The first audio player system
1996, USA
In-seat power outlets
Delta Airlines installed in-seat power outlets
on all aircraft
1997, UK
IFE Services founded in Knutsford, Cheshire
The company initially provided UK airlines
with inflight entertainment including movies,
2000, USA
Introduction of hand-held DVD-players
Fleetwide introduction of hand-held DVDplayers on American Airlines and Swissair.
2000, USA
Live in-flight television
Jet Blue launched live in-flight television via
satellite, fleetwide in all cabins
Avicom launches the first audio player
system based on the Philips Tape Cassette
technology.
2010, USA
WAEA re-brands itself as APEX (Airline
Passenger Experience Association)
1988, USA
First AVOD system appeared
2010, Dubai
First fibre-optic IFE system
The Airvision company introduced the first
in-seat audio video on-demand (AVOD)
systems using 2.7 inch LCD technology.
The trials, which were run by Northwest
Airlines on its Boeing 747 fleet, received an
overwhelmingly positive reaction from
passengers.
This ground-breaking system was developed
by Lumexis for flydubai aircraft
2011, Australia
First to trial the wireless streaming
Qantas Airlines first to trial the wireless
streaming of IFE to tablet devices
1989, USA
First IFE noise-cancellation headphones
German company, Sennheiser, launched
the first IFE noise-cancellation headphones.
These were an instant success.
www.ifeservices.com
www.onboardhospitality.com 67
66-67 History of IFE 3.indd 67
8/8/12 04:05 PM
IFSA EXHIBITORS 2012
IFSA Exhibitor Listing
We are pleased to feature the complete guide to IFSA Exhibitors in Long Beach, California and
encourage delegates not to waste any time in visiting these innovative and creative suppliers
A L’Olivier / Bailly
115
Air Fayre
126, 128
Euro-Goodnight SL
Flight Service Products GmbH
624
K & W Food Brokerage
630
Services
Airmarket LLC
305P
Flying Food Group
206P, 208P
Albert Uster Imports
304P
Fresh Brew Group
114
AMI Group
400P-409P, 412P-417P,
gategroup
512P, 514P, 516P
Anheuser-Busch
631
Best Partner Food
116, 118
214P, 216P
Revere Packaging
635
Royal Cup Coffee
204P
Kaelis
420P
RMT Global Partners
Leahy-IFP
442P
S & S Food Sales
219P, 221P, 223P,
Linstol
302P
Sasa Demarle
633
318P, 320P, 322P
McGuire and Associates
Savory Creations
131
GEM Air Supply Ltd.
626
525, 526P,
527-533, 534P, 535P, 539, 548
Shanghai Xinfan Container
Global Inflight Products 313P, 315P, 317P
Michael J. Devine & Associates
301P
Fittings, Co., Ltd.
Brown-Forman Beverages
113P, 212P
GoPicnic
MillerCoors
308P
Sky Supply
Bunzl Distribution
215P, 314P
120, 122
Gourmet Foods, Inc.
303P
Minibite by Hoppe
Graphia-Alliance (Abigraf)
522P
Mother Parkers Tea & Coffee
321P
Sola Switzerland AG
Chelsea Food Service
422P
Green Gourmet
132
Naturally Fresh, Inc.
203P
Stoffel Seals
Classic City Bakeries
205P
Green OnBoard
127P, 129
Nesiah Kosher
435P
Harvey Alpert and Company
239P, 241,
Gourmet Meals, LLC
Delyse
DFMi
307P, 309P
100P, 101P, 102-108, 109P, 200P
D.F.S., Inc.
433P
DHL Airline Business Solutions
338P, 339P, 340, 341, 438P, 440
Heineken USA
519P
(Island)
Eli’s Cheesecake Company (The)
220P
En Route International USA 513P (Island)
431P
Hoffman Group (The) 139P, 226P, 228P,
230P, 232P, 234P, 238P
625, 627
Optimum Solutions Inc
Orvec International Limited
Palm Bay Imports
421P
PepsiCo
Jazz Fine Foods
123P
Peter Rabbit Organics
John Horsfall & Sons
209P
Portavin
Sola Airline Cutlery B.V.
218P
135P, 133
222P
Terinex
Oakfield Farms Solutions
Intervine
202P
632, 634
Campione D’Italia Foods, LLC 213P, 312P
Conway Import Co., Inc.
130
138
117, 119
136
Transmed Foods, Inc.
438
Tstix
121
Wente International
520P
Wessco International
323P
World Travel Catering &
110, 112
134
423P
439P
427P, 429P
Onboard Service Expo
628
443P
629
Correct at time of going to press
Air Fayre
Airmarket LLC
126, 128
305P
Air Fayre provides modern logistics
An independent advocate, providing
service for the airline industry and is
complete in-flight service
well known for its reliability and food
management, to ensure the power
Specialised
hygiene standards. By providing state-
remains firmly in the airline’s hands.
AUI serves the
experts in oils and
of-the-art logistics service, Air Fayre
Airmarket is a consortium of experts
airline industry
vinegars since the
aims to eliminate many outdated
with the right balance of cross-
with innovative,
19th century,
practices, including the dependency
industry knowledge and experience
top-quality
Bailly/A L’Olivier is
on airport-based food production.
to accomplish clients’ objectives.
committed to providing customers
Additional services include equipment,
Airmarket offers the necessary
including a selection of frozen ravioli
with the best service level. A L’Olivier
logistics control and onboard retail.
resources and systems to manage the
and dried pastas, Kumar’s ready-to-
puts the best of its 100 years of
www.airfayre.com
design, procurement, inventory, retail,
use curry sauces, and filled savoury
knowledge about oils into miniature
financial and catering processes.
quiches offering convenience and
bottles. Packaged for transportation
www.airmarketusa.com
flavour. New Swiss confections and
115
routes, seasonings are made of high
304P
products
French macaroons are a dessert
quality ingredients to create a tasty
option among their latest additions.
range of salad dressings.
www.auiswiss.com
www.alolivier.com
68
www.onboardhospitality.com
68-79 IFSA Listings.indd 68
8/9/12 04:04 PM
largest-selling beers, Budweiser and
Bud Light, the top selling premium
and premium light brands in the US,
Brown-Forman
Beverages
and distributes in-flight and catering
supplies. Next-day delivery is
available in most markets and it is
and distributes these and many
113P, 212P
committed to reducing costs and
other popular brands through a
Brown-Forman is a diversified
helping clients to operate more
400P - 409P, 412P - 417P, 512P, 514P and 516P
strong network of more than 500
producer and marketer of high-
efficiently. To learn more, visit:
Distribution and service for Die
independent wholesalers.
quality consumer beverage alcohol
www.bunzl.com or
Raucherei and Limburg Patisserie;
www.anheuser-busch.com
brands. Its portfolio includes Jack
www.bunzldistribution.com
Cuisine Solutions; ARAlimentare; Sid
Daniel’s Tennessee Whiskey,
Wainer & Son; Buddy’s Kitchen;
Woodford Reserve Kentucky Straight
Sweet Street; Snyder’s-Lance;
Bourbon Whiskey, Finlandia Vodka,
General Mills; ANCO Fine Cheese;
Ziyad-Wild Garden; Novo-Food; True
Southern Comfort Liqueur, Herradura
Estate Bottled Tequila’s, Sonoma-
116, 118
North Salmon; and AMI.
Offers in-flight
Cutrer California Wines, and Korbel
www.amigrp.com
ambient food
California Champagne.
The company has
servings such as
www.B-F.com
more than 95 years
Anheuser-Busch
213P, 312P
of experience in
waffles, big
chocolate waffle,
the food industry,
631
10 second muesli, 10 second
Bunzl Distribution
Anheuser-Busch is the leading
noodles, cookies, in-flight frozen
215P, 314P
food service and retail chains. Its
American brewer, holding a 48.3
food servings as sandwiches, wraps,
With more than 150 years in
passion for creating delicious food
percent share of U.S. beer sales to
Stromboli, and calzoni.
operation, Bunzl is a global
combined with the finest ingredients
retailers. The company brews the
www.bestpartnerfood.eu
company that sources, warehouses
is used to make its products unique.
AMI Ad 177mmx115mm outlines.indd 1
68-79 IFSA Listings.indd 69
Untitled-2 1
selling to airline,
08/08/2012 09:05:22
12/13/10 4:38:02 PM
8/9/12 04:04 PM
IFSA EXHIBITORS 2012
Campione has a complete line of
natural recipes also available. A
value by reducing cost and improving
to fit all classes of service.
gourmet goods which includes
wide variety of pack sizes from
the customer experience. It believes
www.elicheesecake.com
pastas, sauces, cooked meat
single serve cups to four gallon
successful airlines are those that
products, pizzas, sandwiches,
pails. Conway, a tradition of
adapt to change and can respond to
artisan breads & rolls, focaccia and
quality for over 100 years.
fluctuating consumer demand, lower
fully-prepared pasta, Asian, fish,
www.conwaydressings.com
passenger yields, food cost inflation
beef and chicken meals.
and the price of fuel.
www.cdifoods.com
www.dhl.com
Chelsea Food
Services
Delyse
513P (Island)
En Route
International will
307P, 309P
Offers natural and organic frozen
entrees/meals, deli salads, breads
and pastries, desserts, a broad
this year be
Eli’s Cheesecake
Company (The)
showcasing a
variety of new
concepts and products as it
422P
assortment of snacks and snack
220P
celebrates its 10th anniversary.
Chelsea Food Services, an
boxes, and retail bistro lines.
Eli’s cheesecakes creates high quality
Along with its signature breads, it
operating division of United
Distribution can be arranged in
desserts by slow baking in small
also offers award-winning brands
Airlines, provides high quality, full
North America and Europe.
batches, and allowing the finest
exclusively designed for the travel
service catering and menu
www.delyse.com
ingredients to develop to their
industry, and a range of new
development for the airline and
optimum flavours – the key to
innovations. Simply Book an
retail industries. With award-
achieving Eli’s unique taste and
appointment with the sales team for
winning kitchens in Cleveland,
texture. Their desserts are handmade
a chance to win an iPad2 and raise a
Denver, Honolulu, Houston, and
with the finest ingredients and it also
toast to their 10th birthday!
Newark, the experienced team and
has the ability to customise desserts
www.en-route.com
innovative leadership are ready to
100P, 101P, 102 - 108, 109P, 200P
Sells branded,
help a growing range of clients.
quality food and
Classic City
Bakeries
beverages,
innovative
plastics and
textiles, onboard dinnerware,
cleaning solutions and supplies,
Classic City Bakeries offers
airline shoes and accessories as an
distinguished breads for all
experienced airline-support partner.
occasions. You pick the product
DFMi offers fully-integrated global
and they handle the rest. The
onboard solutions.
company partners with bakeries
www.dfminc.biz
packaging and transportation
D.F.S., Inc.
along the way.
433P
www.classiccitybakeries.com
Supplier of speciality pasta,
nspired by our global vision by providing
a one stop solution for innovation
sauces, frozen entrees, premium
Conway Import
Co., Inc.
oodservice marketplace for specialty
packaging products and services
arketing services to the airline for
foodservice, equipment and rail.
across America to create unique
breads to suit, arranging
D D
FF
M
M
i
i
esigns for your onboard service needs
205P
sandwiches, premium entrees,
soups and speciality breads.
www.direct-foods.com
DFM ii
DFM
435P
Global
Onboard Solutions
Solutions &&
Sales
Global
Onboard
Sales
National Food Service
D&FMarketing
Marketing Inc.
D&F
Inc.
manufacturer of over 375
Contact us 770-493-8608 or visit online
different salad dressings, sauces,
marinades and dips. Custom
www.dfminc.biz
519P (Island)
proprietary recipes are their
DHL is the logistics leader and aims
speciality. Over 150 Gluten Free
to better manage airlines ‘above
recipes to choose from. All
the wing’ expenditure, creating
DALLAS
Contact us 770-493-8608
or visit online
770-493-8608
www.dfminc.biz
Untitled-1
Untitled-5 1
68-79 IFSA Listings.indd 70
ATLANTA
817-488-6111
09/08/2012
08/08/2012 08:35:04
15:27:23
8/9/12 04:04 PM
Flying Food Group
gategroup
passenger experience. The ‘Green Is
206P, 208P
219P, 221P, 223P, 318P, 320P, 322P
Possible’ line has helped G.I.P. reduce
FFG counts over 70 leading airlines
gategroup - leading independent
its carbon footprint by transforming
as valued airline customers. All FFG
global provider of on-board
standard in-flight products into
Vertically
customers benefit from a network of
products and services – aims to
environmentally-friendly products.
integrated
17 U.S. production kitchens and a
tantalise your senses with innovative
The team consists of multilingual
manufacturing
kitchen in Shanghai, China. FFG’s
products. Its booth features fresh
professionals with over 100
facilities give
flagship kitchen is Flying Food
and frozen foods, snack items and
cumulative years of experience in
Euro-Goodnight
Servair JFK, a $30 million, cutting-
beverages brought to you by
the aviation industry. G.I.P. aims to
an advantage in developing
edge airline-only catering facility at
Supplair; Harmony’s latest selection
consistently offer the best prices,
blankets and inflight textiles
JFK International Airport, operated
of comfort items and in-flight
high quality products and
designed for all classes, as well as
in partnership with Servair.
amenities; and stylish serviceware
personalised service.
for crews. Manufacturers since 1800,
www.flyingfood.com
that is distinctly deSter.
www.gipusa.com
624
its product range includes all types
of woven, fleece & micro-fleece
www.gategourmet.com
blankets, comforters, pillows &
Fresh Brew Group
pillow covers, headrests, table linen,
114
GEM Air Supply Ltd.
and towels.
Roasts and packages custom blends
626
GoPicnic Concept Labs designs and
www.eurogoodnight.com
and private label speciality coffees
This professional manufacturer of
produces tasty, high-quality ready-
for airlines, cruise lines, hotels, and
civil aviation products includes
to-eat meals and snackboxes that
more. Focused on constantly
drawers, security seals, glass racks,
require no refrigeration or
enhancing technology and
non-skid trays, coffee jugs and
preparation. The company focuses
personalised services, it provides its
earphones. High R&D, strong quality
on great taste and clean, simple
customers with the best of coffee
control capacities and low labour
ingredients and features food items
F.S.P. is an
experience. It is now among a
costs together make its products
from both speciality manufacturers
international,
handful of coffee roasters with NSF
highly competitive in the inflight
and well-known brands. GP can
operating
and SQF 2000 accreditations.
market worldwide.
design meals to any budget,
company working
www.freshbrewgroup.com
www.gemairsupply.cn
operational requirement or dietary
630
worldwide to
GoPicnic
120, 122
needs. Its airline brokerage, GP
supply special papers and non-
Emporium, represents a wide range
woven products to airlines, the
of top manufacturers, from popchips
catering trade, B2B and to medical
care companies. F.S.P. is a medium-
to Clif to Buddig/Old Wisconsin.
Custom meals as well as turnkey
313P, 315P, 317P
sized company that combines a
Leading provider
solutions (with low volume
wide variety of different
of onboard
commitments) are available.
technologies and manufacturing
products
www.gopicnic.com; www.gpconceptlabs.com
facilities in one business.
designed to
www.fspgmbh.com
enhance the
Untitled-2 1
68-79 IFSA Listings.indd 71
08/08/2012 09:05:22
8/9/12 04:04 PM
IFSA EXHIBITORS 2012
made from natural fibre, aluminum,
Heineken Light, Newcastle Brown
plastic, and paper.
Ale, Amstel Light and the number
www.greenonboard.com
one Mexican draught beer in the U.S.,
Dos Equis Lager.
132
Harvey Alpert
and Company
www.heinekenusa.com
303P
It’s just… is an
A leader in hand-crafted chef-
innovative range of
created natural products prepared
hot snacks,
to the highest standards without
designed
239P, 241, 338P, 339P, 340, 341, 438P, 440
139P, 226P, 228P, 230P, 232P, 234P, 238P
compromise in quality, flavour or
specifically with
www.harveyalpertco.com; www.oakfieldfarms.com
Hoffman Group will showcase a
Hoffman Group (The)
consistency. It provides appetizer,
on-board caterers in mind. The brand
These stands will be featuring food,
sample of products from some of the
sauces, special meals and custom-
is a new addition to the portfolio of
beverages, shelf-stable snacks, and
many companies it represents
made products for the onboard,
Green Gourmet, a dynamic,
disposable inflight products from:
including Aladdin Bakers wraps/
cruise lines and rail service.
foodservice innovation company.
Aquarius Purified Water, Boulder
speciality breads; fine teas from
www.gourmetfoodsinc.com
From marketplace firsts to menu
Canyon Chips, Campbell’s, Chocolate
Bigelow Tea; Dancing Deer all natural
favourites, It’s just… offers ultimate
Specialty Truffles and Chocolates,
cookies and brownies; Diamond/
convenience for on-board caterers
Convermex USA, Coca-Cola
Emerald nuts and snacks; Emmi-Roth
and maximum satisfaction for
Beverages, Dairyfood USA, , Dasani
USA cheese/dairy products; Kettle
passengers. The products are supplied
Water, Handgards, Hershey’s,
brand potato chips; Kozy shack all
frozen in branded ‘bake-in-the-oven’
Hoffmaster Paper Products, illy
natural puddings; Partners gourmet
522P
packaging, are easy to serve and are
issimo Coffee, Inventure Group, Jack
crackers and granolas; Ray’s New York
An export hub of Brazilian printing
an ideal buy-on-board option.
Links, Kellogg’s, King Nut Companies,
Bagels all natural bagels; Tribe
companies dedicated to produce
www.itsjust.co.uk
Kraft Foods, Mario Camacho, Minute
Mediterranean all natural hummus.
packaging. Graphia is responsible
Maid, Nabisco, Odwalla Juices and
www.hoffmangroupllc.com
for negotiating Praticook and
Food Bars, Pepperidge Farm,
Graphia-Alliance
(Abigraf)
Praticwrap internationally. Praticook
Green OnBoard
is an ovenable cardboard food
127P, 129
Jemima), Rubschlager, Seagram’s
Intervine
container and Praticwrap is an
With over 30 years’ airline and
Mixers, Smucker’s, and Sun Maid.
421P
ovenable cardboard sandwich wrap
packaging experience, Green
packaging. Both products were
OnBoard provides eco-responsible
designed especially to meet airlines’
packaging options for inflight
Heineken USA
onboard services demands.
service products. The products
431P
partnerships in all of the major
www.graphia-alliance.org.br
support corporate green initiatives
Heineken USA Inc. is the nation’s
growing regions of the world, it
by focusing on sustainability, source
premier beer importer, distributing
supplies wines for every class of
reduction, weight and space issues,
and marketing the Heineken
inflight service, and add value by
and recyclability. GO features a
portfolio across the country. The
offering expert distribution to
selection of national manufacturers
vastly international portfolio includes
support our customers.
whose earth-friendly products are
the European brands Heineken Lager,
www.intervineinc.com
Pinnacle Foods (Lender’s, Aunt
Founded in 1991, Intervine is a wine
supplier to many of the world’s most
prestigious airlines. With
Ready to meet the needs of the industry.
Web Based System for Catering and Buy on Board
(purchasing, caterers inventory, billing and audit)...
Best in the Industry Retail System and Handheld...
AIRMARKET
TM
BOOTH#309
Untitled-2 1
68-79 IFSA Listings.indd 72
08/08/2012 08:58:14
8/9/12 04:04 PM
It’s a Celebration!
We look forward to seeing you
at IFSA California to toast our
10th Birthday!
Booth number 513
September 18th – 20th 2012
Long Beach, California.
Untitled-1 1
30/07/2012 10:57:48
We offer a great variety
of service products for
the aviation, rail, cruise
and coach industries
Our portfolio includes napkins, cutnap (for cutlery),
non-skid traymats, trolleycovers, hot and cold towels,
headrest covers and pillow covers.
All products are manufactured with advanced
technology and are packed in a hygienic environment
so that they arrive in perfect condition.
CheCk out our website: www.fspgmbh.Com and see us at world travel Catering & onboard serviCes expo - stand 630
68-79 IFSA Listings.indd 73
8/9/12 04:04 PM
IFSA EXHIBITORS 2012
Jazz Fine Foods
123P
McGuire and
Associates
Mother Parker’s
Tea & Coffee
For almost 30 years, Jazz’s master
420P
bakers have set France Délices apart
Kaelis, formerly known as Asian
525, 526P, 527 - 533, 534P, 535P, 539, 548
321P
from the competition by crafting
Pioneer, is one of the world’s leading
Offers a full range of food and
Getting up early to drive to the
innovative, quality products to
providers of on-board products,
beverage items including Biscoff
airport, standing in line to check
satisfy the needs of many corporate
services and solutions for the airline
cookies and spread; Jennie-O,
your bag, clear security and then
clients. In addition, subsidiary Quali
and railway industries in more than
Upstate Farms yogurt; Tillamook;
board is stressful and Mother
Dessert, offers an excellent range of
35 countries, with an experience of
Encore Specialty Foods; Love &
Parker’s believes you can help your
products more specifically designed
more than 15 years contributing to
Quiches, MARS/Wrigley, 5-Hour
customer relax by handing them a
for the consumer market.
customers’ success. It specialises in:
Energy, La Brea, Otis Spunkmeyer,
great cup of coffee. Mother Parker’s
www.francedelices.com
sourcing, designing, developing,
Walkers, Sugar Foods, Dole,
has been flying the best coffees in
manufacturing and delivering
ConAgra/Lamb Weston and many
the world for over 20 years.
products worldwide as well as
more.
www.mother-parkers.com
providing consulting services for
www.matgci.com
onboard services.
209P
www.asianpioneer.com; www.kaelisgroup.com
John Horsfall
offers an
Michael J. Devine
& Associates
Naturally Fresh, Inc.
203P
Naturally Fresh, headquartered in
extensive range of
Leahy-IFP
inflight textiles
442P
301P
refrigerated and shelf stable
including
Leahy-IFP adheres to the highest-
Providing fine wines to airlines,
dressings, dips, and sauces in a
comforters, mattresses, blankets,
quality standards – producing the
cruise lines, and duty free outlets
variety of packaging formats and
towels and linens, allowing
best tasting, nutritionally sound
since 1983.
sizes, including single serve cups
customers greater opportunity to
products in the industry. From its
www.mjda.com
and pouches, tubs, retail glass and
create style and identity. With
flash pasteurised eco-friendly
multi-serve food away from home
in-house design and sampling
packed juices, to its portion-sized
sizes. Products are sold under the
facilities in the UK, plus factories in
fruit cups and syrups, it is
Naturally Fresh brand and private
China and India, the company is
committed to embracing and
ideally placed and equipped to
developing food products that
supply the world’s airlines.
deliver a unique value to all its
MillerCoors is a
retailers. The company’s facilities
www.johnhorsfall.com
customers.
brewer of top
include its food processing facility in
www.leahy-ifp.com
quality award-
Atlanta and seven distribution
winning beers.
centres across the nation.
Products that will
www.naturallyfresh.com
K & W Food
Brokerage Services
label for leading food service
distributors, national chains, and
308P
be Showcased will include: Miller
Lite, Coors Light, Blue Moon.
214P, 216P
K&W represents a variety of products
Atlanta, Georgia, manufactures
www.millercoors.com
302P
Nesiah Kosher
Gourmet Meals, LLC
including crossaints, muffins, breads,
Supplies the
flatbreads, wraps, biscuits and
airline industry
Minibite by Hoppe
625, 627
bagels. It works with quality
with a full line of
130
Serving the highest quality ‘Glatt
sandwich manufacturers who create
passenger cabin-
Minibite by Hoppe brings a wide
Kosher Cusine’ with a personal touch
products to meet any specification
related products.
selection of portion packed sweet
to airlines, cruise lines and rail,
and need. Hummus, pita chips, salsa
Linstol services include frequent
mini-cookies, but also savoury
Nesiah Kosher offers attractive and
and pre-made salads such as taboule
communication, meeting at the
snacks (like mini-nachos and
functional packaging designed to
are also available. They aim to find
airline facilities, direct delivery,
pretzels). Hoppe is known to be ‘big
ensure it is double sealed according
solutions and sources for all the
warehousing and forecasting. Linstol
in small’ in Europe with over 50
to Kosher guidelines. Nesiah Kosher
most detailed requirements.
is known for the industry’s best price/
years’ experience in baked snacks
is available throughout the USA &
quality combination, reliable
and biscuits. It can also provide
Canada frozen or shelf stable meals.
deliveries and short production lead
custom-made snack programmes to
www.nesiahkosher.com
times. Sales offices are in London, UK
suit client needs. Its website offers a
and Naples, Fl, USA.
sneak preview of what it can do.
www.Linstol.com
www.hoppe.nl
74
www.onboardhospitality.com
68-79 IFSA Listings.indd 74
8/9/12 04:04 PM
www.gipusa.com
Untitled-2 1
25/07/2012 08:10:21
Untitled-4 1
08/08/2012 10:30:03
68-79 IFSA Listings.indd 75
8/9/12 04:04 PM
IFSA EXHIBITORS 2012
Peter Rabbit Organics
support, and outstanding service.
443P
Established in 1896. Savour the
Peter Rabbit Organics was the first
experience of Royal Cup Coffee.
to market pouches in the US in
www.royalcupcoffee.com
520P
2009. It makes 100% organic fruit
Located in
Orvec is a market leader in the
and veggie pouches that are ready
Grapevine, Texas,
development, manufacture and
to eat for babies, small children, and
RMT Global Partners
USA & London,
supply of inflight passenger comfort
toddlers. With no added sugar or
138
UK works with
products. Orvec’s product range
preservatives, the pouches are the
RMT Global Partners, LLC, is an
airlines to create
includes headrest covers, pillow
perfect on-the-go snack.
equipment/supplies sales and
and deliver customised meal box
covers, blankets & duvets, linens,
www.prorganics.com;
marketing company which believes
programmes, including packaging
sleeper suits, amenity kits, hot &
www.peterrabbitorganics.com
in building solid relationships to
design and production, menu
cold towels and much more. Orvec’s
sourcing and development, logistics
operations in the UK, China and USA
management along the entire
are ISO9001:2008 accredited.
Portavin
supply chain, and customer support.
www.orvecamericas.com
629
its client partners, their customer
Oakfield Farms Solutions, is the
Established in 1989 as a contract
partners and its manufacturer
leading producer of ambient meal
Mobile Wine Bottling operation in
partners in designing and
Margaret River, Portavin has grown to
implementing the right programme
438
create the foundation for successful
global partnerships. Its mission is to
create a WIN-WIN-WIN formula for
boxes for travel in the U.S. , with
Palm Bay Imports
more than 400 million made since
323P
operate five static wine bottling
to fit all the material and service
1994. Our European operations,
Palm Bay International offers a
facilities and two mobile lines
requirements. Its goal is to promote
launched in 2011, produce fresh/
comprehensive portfolio of imported
offering a wide range of
the success of client partners by
ambient combination meal boxes, as
wines and spirits, including over 50
competitively priced products and
delivering the tools they need to
well as entirely ambient meal boxes.
suppliers from four continents, with
services. With nine qualified
deliver the best inflight experience
www.oakfieldfarms.com
distribution extending to all 50 U.S.
winemakers, Portavin has the
possible to their customers.
states, Mexico and the Caribbean.
experience and expertise to assist
www. globalmerc.com
Palm Bay has earned a reputation as
you.
a resource for carefully selected fine
www.portavin.com.au
wines and spirits that offer quality
and value.
www.palmbayimports.com
121
Offers complete
Revere Packaging
S & S Food Sales
117, 119
With a combined 30+ years
635
experience working for and with
Revere Packaging is a subsidiary of
foodservice in the transportation
Revere Packaging, LLC. It
industry, S & S Food Group is
solution packages
PepsiCo
to its customers. It
110, 112
manufactures disposable aluminum
committed to providing the very
represents its
Leader in quality, innovation,
foil containers and OPS/PET
best service and obtaining quality
customers not the
marketing, business-building
containers. It provides quality custom
solutions for its customers. Visit its
suppliers and believes its business
insights and customer service. Its
and stock products to the airline,
stand to see mainstream and
model allows it to offer its customers
principal businesses include: Frito-
foodservice, packer/processor, and
on-trend products from Wenner
multiple choices. It can offer
Lay Snacks, Stacy’s Pita Chips, Pepsi-
retail bakery industries. Its aluminum
Bread, Dawn Foods, Stefano Foods, a
exclusive products mainly from
Cola beverages, Gatorade sports
stamping and thermoforming
division of Smithfield, and Jyoti
Europe and Canada. It also assists
drinks, Tropicana and Naked Juices,
operation is located in Shelbyville, KY.
Cuisine.
customers who want to develop and
IZZE sparkling juices and Quaker
www.reverepackaging.com
www.sandsfoodgroup.com
source cabin and galley furnishings.
foods. Its philosophy is to help it’s
www.optimumcanada.com
customers grow first, knowing it’ll
win in the long run.
Royal Cup Coffee
Sasa Demarle
www.pepsico.com
204P
633
Royal Cup Coffee is a major
Sasa Demarle Inc. has been a world
importer, roaster and distributor of
leader in the culinary industry since
premium coffees and teas. Serving
1965. The company has focused on
customers in the food service,
the development of high-quality
lodging and speciality coffee
non-stick bake ware products for
markets, Royal Cup provides custom
professional markets worldwide. At
product development, marketing
Sasa-Demarle Inc., the team
76
www.onboardhospitality.com
68-79 IFSA Listings.indd 76
8/9/12 04:04 PM
Untitled-4 1
68-79 IFSA Listings.indd 77
28/06/2012 10:50:10
8/9/12 04:04 PM
IFSA EXHIBITORS 2012
combines persistent dedication
inflatables…). Based in Germany
of indicative and barrier security seals
Visit its stand to discuss your ideas
and constant innovation to
it operates around the globe
including high security, bolt and cable
and needs.
provide exceptional products.
serving an increasing number of
seals that conform to the ISO 17712 “H”
www.terinex.co.uk ; www.cooking-bags.com
www.demarleusa.com
satisfied customers.
standard and are CTPAT compliant.
www.skysupply.de
www.stoffel.com
Transmed Foods, Inc.
Savory Creations
134
Transmed Foods introduces its superb
131
Manufacturer of restaurant
quality liquid stocks, broths, and
quality CRESPO Les Olives du Marche, an
218P
innovative and healthy snack option for
136
demi glace concentrates, Savory
The
Worldwide airline
every inflight traveller to enjoy. These
Creations provides the key
Netherlands is
and travel Industry
seasoned gourmet olives are
ingredients to make soups,
the supplier for
leaders, Terinex
conveniently packaged in easy-to-open
sauces, and gravies stand out
your stainless
provides inflight
1.06 oz pouches and are available in a
while reducing overall food costs.
steel cutlery
oven bags and film,
wide variety of flavours, including herb
All products are gluten-free, no
and other in-flight catering
inflight facial tissues andcatering
and garlic, chilli pepper, mixed cocktail,
MSG and are trans-fat free and
equipment. Currently Sola The
disposables. Based in the Uk it has
stuffed olives with blue cheese and many
produced in our SQF 2000
Netherlands is proud to supply a
been established for 40+ years
more. They are also nut free, low in fat,
certified facility.
large number of more than 70
and is the number one supplier to the
cholesterol free, vegetarian, kosher,
www.savory-creations.com
airlines worldwide and is your
world’s largest airline caterers. It
and require no refrigeration.
reliable partner with a flexible
boasts quality products with first-class
www.transmedfoods.com
organisation and excellent supply
service
status.
and is a specialist in applications.
Shanghai Xinfan
Container Fittings,
Co. Ltd.
www.sola.nl/sac
202P
Sola Switzerland AG
Shanghai Xinfan Container
135P, 133
Fittings Co., Ltd. mainly engages
Sola Switzerland AG is the only
in the manufacturing and sale of
Swiss cutlery supplier, and one of
security seals; security materials
the few in the world, who is still
and marks. From its
producing in company-owned
establishment in 1984, it has
factories. This results in direct
been focused on providing total
market coverage without any
security solutions for the
sub-contracting, and enables the
customers from a range of
company to continually show its
industries.
know-how and professionalism to
www.xfseal.com
its customers. Its ingenious Swiss
designs are based on the maxim
“Form follows function” and the
whole manufacturing process is
subject to strictest labour
632, 634
This is a full
standard controls and has been
service
BSCI- and ISO-certified for years.
company
Sola Switzerland AG puts
dedicated to
excellence first!
the design and
www.solaswiss.com
supply of unconventional and
unique inflight items with a
particular focus on premium
Stoffel Seals
passenger comfort items
222P
(amenity-kits, sleeper suits,
Stoffel Seals is a leading
blankets…) and children’s packs
manufacturer of tamper-evident
(activity books, games,
security seals. It offers a full range
78
www.onboardhospitality.com
Untitled-1 1
68-79 IFSA Listings.indd 78
08/08/2012 08:54:03
8/9/12 04:04 PM
Tstix
as one of California’s premier wine
products to help create luxurious
partners and being inspired by ‘first
423P
country destinations, featuring wine
and exclusive travel experiences.
class’ chef demos and tastings.
TStix are the new way to enjoy tea.
tasting, fine dining and
With offices in the Americas, Europe,
Co-located with Aircraft Interiors
With no strings, tags, staples, no
championship golf. Awarded ‘2011
the Middle East, and Asia, it
Expo it aims to provide the
burnt fingers or fishing, they enable
American Winery of the Year’ by
understands the global travel
complete passenger experience.
user to just place a TStix in their cup,
Wine Enthusiast Magazine.
market.
www. reedexpo.co.uk
pour on the boiling water and stir
www.wentevineyards.com
www.wessco.net
their way to a perfect cup of tea.
www.tstix.com
World Travel Catering
& Onboard Services
9 – 11 April 2013
Wente International
Hamburg Messe , Germany
439P
Wente produces and supplies
628
Jo, Sue & Alex look
forward to seeing
you there!
WTCE, the world’s largest event
427P, 429P
premium Californian wines to the
Wessco takes you
dedicated to catering, passenger
global airline trade. It is the oldest,
from concept,
comfort and sale-onboard
continuously operated family-
design and
operations during travel will take
owned winery in the USA; founded
prototype to
place in Hamburg from April 9/11
in 1883. Wente is managed by the
manufacturing
2013. Attracting an audience of
fourth and fifth generations of the
and delivery. For over 30 years, it has
international airlines and rail
Wente family. Drawing from 3,000
supplied the world’s leading airlines
operators who are sourcing
acres of sustainably-farmed estate
with premium amenity, passenger
innovative products and services,
vineyards, the winery is recognized
comfort, and in-flight service
networking with new and existing
Contact us now to book
your stand 9-11 April 2013
Hamburg Messe, Germany
Co-located with:
Organised by:
www.worldtravelcateringexpo.com
Dinnerware n Flatware n Glassware n Aero-Serv n Amenity Kits n Holloware
Amco.indd 1
68-79 IFSA Listings.indd 79
16/07/2012 16:00:09
8/9/12 04:04 PM
APOT Review
Korean master class
APOT/IFSA/APEX Asia Forum 2012, Incheon, South Korea June 12-14.
Jeremy Clark reports on the event on behalf of OnBoard Hospitality
There’s really only one word to describe the
APOT.Asia conference held in Incheon South
Korea in June. Wow! The conference, held in
association with IFSA and APEX, was a master
class in organisation. Hosted by Heather Cho
of Korean Air and organised by Happy and his
team, we kicked off with a lively casino-themed
BBQ banquet at the host hotel, the Hyatt
Regency at Incheon International Airport.
This event set the scene for the rest of the
event with emphasis on a casual environment
and serious networking. It also involved plenty
of good food, good wines and late nights! But
despite the revelry, it was a packed ballroom
that welcomed the opening speeches at 8am
the following morning.
“The Conference was a
master class in organisation
by Happy and his team and
Heather Cho of Korean Air,
the event sponsor”
APOT chairwoman Heather Cho welcomed
us all, taking the opportunity to paint a picture
of APOT’s role in the future and to thank the
generous sponsors, not least Korean Air.
David Loft, IFSA president, and hot in from
Europe just three hours before, followed
Heather with his welcoming speech. Joan
Filippini, svp of Paramount Pictures non
theatrical distribution, took the opportunity to
welcome us all on behalf of APEX as Chris Babb
was unable to attend.
Wednesday was conference day and the
first guest speaker Mr Yun Hyung-su, vp of
CJ CheilJedang, one of Korea’s largest food
service and export companies, introduced us
to the flavours and delights of Korean cuisine
and how it is used inflight. The focus was
on the Korean speciality of Bibimbap, a dish
constructed carefully of cold vegetables and
proteins served on piping hot steamed rice and
then mixed and flavoured by the consumer to
his own taste. Korean Air specialises in offering
this dish and, speaking from experience, I can
tell you it not only works well on board but is
delicious too.
After the break, William Huot-Marchand,
vp of Thales, took us into the future with
“An Outlook on Inflight Entertainment and
Connectivity”. Emphasis here seemed to be on
connectivity and visions of a future which some
may embrace and others might find slightly
disturbing! Future concepts, some of which
are already coming to fruition were discussed.
From auto check-ins which detect your
approach by scanning your mobile phone and
instantly check you in, to finding out who else
on the plane might be in your Facebook friends
list, the range of connectivity opportunities
seems endless.
This brought us neatly to the presentation
by Ian Lyons of Quantum Intelligence. The
presentation was called “‘It’s not Rocket
Science” and on his business card it includes
references to ‘Nano Fusion technology’,
‘Quantum Mechanics’ and Bio Frequency
Technology’. What, you may ask, has that got
to do with onboard travel and hospitality? Well,
quite a lot it seemed.
Simply put, all the frequencies of everything
from the magnetic fields put out by the
engines to the wi-fi and devices used on board,
apparently disturb our human senses, ability to
taste, and even our “chee”. In demonstrations
which included levitating Diversey’s Martin
Jelley with four people using only their fingers,
tasting whisky that had been treated to make
it ‘zero point’ frequency, it was suggested that
there are any number of different ways to
treat onboard products to make them more
palatable for the passenger.
Outside the Grand Ballroom Mr Kai Lee of the
Korea Ginseng Corporation hosted a Ginseng
Tea session. A useful aid to recovery! In the
foyer there was the Chefs’ Competition display
of marvellous culinary creations from teams
around the region, eventually won by Team
Abu Dhabi.
Back in the main arena Chris Lundquist,
vp of Panasonic, was looking at ‘The Future:
predicting or preparing for it’. He posed
interesting conundrums for all of us in the
inboard hospitality business, including
caterers and providers of cabin interiors and
entertainment systems.
After lunch there was a series of Education
Sessions which included presentations by
Roland Grohmann of Formia on ‘Brand Appeal’,
a wine tasting with Sacha Lichine, ‘Payment
Technology’ from Guest Logix’s gm Tony Sit
and another glimpse into the future as seen by
Airbus presented by Ingo Wuggetzer.
These concluded just in time to change into
80 www.onboardhospitality.com
80-81 APOT Review.indd 80
8/8/12 05:07 PM
APOT Review
nautical gear for the Dinner Cruise. Climbing
aboard the three-deck pleasure cruiser we
were presented with more seafaring fancy
dress including pirate hats and captain’s
caps. The buffet dinner was fabulous, the
entertainment ranged from easy jazz to Asian
ballads depending on which deck you were
on. A superb setting for mingling and more
networking. Finally, we were invited to the
open deck for a breathtaking 15-minute
firework display to the rousing music of Land of
Hope and Glory.
Thursday was free for networking and visiting
the participating stands which included
representation from Thales, CJ CheilJedang,
Panasonic, Gategroup, Formia, Nestle, Portavin
from Australia and others.
The Gala Dinner hosted by Heather included
a six course menu and entertainment featuring
an exciting traditional Korean Drum chant, a
modern take on Korean dance theatre and
an eye-popping routine done in complete
darkness by a group of boys dressed in
illuminated costumes who then quick-changed
into an amazing street-dancing session in the
middle of the venue. This was the invitation for
those of us who still had the energy after three
days of non stop activity to shimmy and shake
with them!
The conference was a triumph of organisation
and careful planning and everyone I spoke to
agreed that it was the ideal environment for
business networking, maintaining those all
important client/supplier relationships and,
of course, catching up with old friends and
making plenty of new ones.
I was glad of the long-haul flight home which,
thanks to the comfort and hospitality of Korean
Air, gave me an opportunity to finally catch up
on some badly needed sleep.
I will make sure I take a week off before
attending the next APOT.Asia which will be in
Vietnam. Can’t wait!
www.apot.asia/korea-2012/events
www.onboardhospitality.com 81
80-81 APOT Review.indd 81
8/8/12 05:07 PM
APOT Review
APOT Korea caught on camera. If your photo is not featured here
then check out the photo gallery on
www.apot.asia/korea-2012/photo-gallery
82 www.onboardhospitality.com
80-81 APOT Review.indd 82
8/8/12 05:07 PM
World Travel Catering
& Onboard Services
9 – 11 April 2013
Hamburg Messe , Germany
The event for
travel catering &
onboard services
Save the Date 9 – 11 April 2013
World Travel Catering & Onboard Services Expo provides a dedicated
business platform for those responsible for catering operations,
passenger comfort and sale – onboard items during air and rail travel.
To book a stand contact:
Daniel Kazimierczak
Tel + 44 (0) 208 910 7132
Email daniel.kazimierczak@reedexpo.co.uk
Enquire about visiting at:
www.worldtravelcateringexpo.com/enquiry
Contact us now to book
your stand 9-11 April 2013
Hamburg Messe, Germany
Co-located with:
Organised by:
www.worldtravelcateringexpo.com/obh
Untitled-3 1
8/8/12 04:34 PM
ARC Review
ARC London 2012
This year’s Airline Retail Conference (ARC) at the Hilton London Metropole attracted over 500
delegates from across the globe. OnBoard Hospitality reports
As ancillary revenue continues to play an
increasingly vital role in world of profit and loss
for the airline industry, it was no surprise to
see a record number of airline delegates at this
year’s ARC in London. It was also good to see
the conference supported by over 70 stands in
exhibition hall and innovation gallery covering
products ranging from puzzles to pashminas,
and snacks to spirits.
Said event director Alex Vail: “Given the
current economy and the challenges that
are facing the airline industry as a whole,
we were absolutely delighted that ARC2012
attracted record numbers this year with an
overall increase of 23% attendees; the largest
attendance in our six year history.”
Improving the Inflight Food and
Beverage Offering
The two-day conference featured one session
particularly close to our hearts: ‘Improving the
Inflight Food and Beverage Offering’. When IFSA
president, David Loft, suddenly found he was
unable to moderate, we asked Jeremy Clark to
step in on behalf of OnBoard Hospitality.
The panel featured British Airways’ Mark
Tazzioli, menu design manager at British
Airways; Dorothy Burton, DHL inflight product
manager; David Rodriguez from Alaska Airlines
and Nikos Loukas of the InflightFeed website.
Jeremy could not resist asking Mark Tazzioli
how BA was reinvesting the obvious savings
from its move to DHL back into the inflight
product. Mark was adamant that there
are serious moves afoot to upgrade the
product, not only on the long and medium
haul BA routes, but also in the main cabin
on shorter routes where there is currently a
distinct shortage. Mark also reiterated BA’s
commitment to a free foodservice in all cabins
on all routes, which will clearly set them
apart from the LCCs and some scheduled
competitors who have moved to buy-onboard in some areas.
For Dorothy’s part, DHL is clearly now the
‘new kid on the catering block’. She brings 22
years’ of BA experience with her and makes
DHL a formidable new presence in the market.
However, it’s not all just about getting stuff
to the right place at the right time as she
points out. It’s having an understanding of
what airlines want to serve their passengers
and that is clearly a very big part of how many
paying customers remember their airline
experience. Dorothy’s task is to support DHL’s
understanding of how making and suggesting
improvements to the offering are a major part
of the service.
Air Alaska has its own story to tell on how it
has made improvements to the F&B offering.
See ‘Local Sourcing’ on page 45 of this issue.
Nikos knows, probably better than many,
where improvements can best be made,
having taken the brave choice of flying on
as many low cost carriers and buy-on-board
airlines as possible in the past six months.
Air Lingus scored well and Skywork Airlines
(Bern,CH) was praised for its wide variety of
choice and fresh offerings.
Main picture, The inflight food and beverage panel; above right, limited
edition Stone’s Punch distributed by Accolade Wines
84 www.onboardhospitality.com
84-85 ARC review.indd 84
8/9/12 03:59 PM
ARC Review
See more of the ARC photo gallery on
www.onboardhospitality.com
Broadening the Ancillary
Revenue Stream
Rohit Talwar, ceo of FastFuture, revealed that
49% of European airports are losing money and
that the majority of airlines are yet to make a
profit. Looking at ways the industry can work
together to get customers to spend more money
he outlined some key trends:
• Use technology to increase revenue (93% of
airlines are considering using mobile apps)
• Eliminate stress at airports by offering better
transport integration between rail, taxi, airport,
and airline. (TAP collects your luggage from
home, weighs it, checks it in and delivers it
to airline. For £50, Emirates will deliver your
luggage to your hotel. For US$125, American
Airlines offers one-to-one personal assistance
at the airport.)
Claimed Rohit: “We have lost the romance
and novelty of air travel”. He suggests the
answer is for airlines to relate more closely
with their passengers through social media
and to let the customer feel in control.
Taking Risks and Harnessing
Innovation
James Woudhuysen, professor of Forecasting
and Innovation at DeMontfort University,
advised delegates they should be reading
China Daily and recruiting a Chinese national
if they want to advance in the world. “China
is opening 97 new airports between now and
2050 in a country where rail is growing faster
than aviation! “
“We fear the future more in the West than
they do in the East and we need to revive the
will to go into the unknown,” he added.
Main pic: The ARC gala dinner; above: Andrew Brown of Ratcliffe &
Brown talks PET; the Digital Audio Distribution team; below; Paul
Platamone attracts the British market for Oakfield Farms Solutions
can “grab people’s attention” through virutal
technology. The average person is currently
online five to seven hours a day and 15% of
all retail is now purchased via iPad or iPhone.
There is a convergence between
online and instore and airlines
need to catch up!
Emerging Inflight Technologies
ARC2013 Asia-Pacific Conference
will take place on February 25-27 in
Hong Kong. www.airlineretail.com.
On a panel that included Adam Bauer,
president of AirMeals, and Jonathan
Chippindale, ceo of Holition, we were given
a fascinating insight into ways in which we
www.onboardhospitality.com 85
84-85 ARC review.indd 85
8/9/12 03:59 PM
People on the Move
Congratulations on your new appointment! If you are changing jobs or employing new staff, then
send us your details and photo for inclusion in the next issue. email: jo.austin@onboardhospitality.com
Oman Air
Green Gourmet
Jaffar Juma Al Lawati
Oman Air has appointed Jaffar
Juma Al Lawati as country
manager. He will be responsible
for achieving set targets for
Oman Air’s hub station, Muscat. Having entered
the aviation business as a management trainee
with Gulf Air in 1990, Al Lawati has since worked
in a range of roles within aviation. His most
recent position, prior to joining Oman Air, was as
country manager, Oman, for Etihad Airways.
Robert White
Green Gourmet has recently
employed a new international
business development
manager, Robert White. Robert
will be based at Green Gourmet’s head office
in Gloucestershire, UK. With over 20 years in
the food industry, Robert’s role is to lead the
export sales of the company’s ‘it’s just…’ range
of innovative hot snacks for the travel sector.
UNISET
Janab Al Sayyid Captain Manin bin
Khalifa bin Said Al-Said
Oman Air has appointed Janab
Al Sayyid Captain Manin bin
Khalifa bin Said Al-Said to the
new position of gm quality and safety. The role,
which includes responsibility for emergency
response planning, was previously included
within the duties of Oman Air’s chief officer,
flight operations.
Captain Al-Said began his career in aviation
in 1970 and was commissioned into the Sultan
of Oman’s Air Force in 1974. He joined Gulf Air
in 1979, initially as a pilot, and subsequently
rose to the position of Head of Flight Safety and
Quality Assurance. His most recent role prior
to joining Oman Air included being an IOSA
Qualified Auditor/Consultant with Aviation
Quality Services in Frankfurt, carrying out IOSA
and company audits on a range of airlines.
Captain Al-Said was the co-founder and first
Chairman, from 2005 to 2007, of the Gulf Flight
Safety Committee, which now has more than
100 aviation industry, corporate and airline
members.
Jamal Al Azki
Oman Air has appointed Jamal
Al Azki to the newly-created
position of assistant country
manager for the UK and Ireland.
He will be based at the airline’s UK office in
London, and will report to Country Manager
Rohan Alce.. He was previously Oman Air’s
district sales manager for the Sultanate of
Oman, based in Muscat where he started his
career in 2009.
and Hong Kong. Prior to taking up her present
position in August 2009, Chitty Cheung,
who joined Cathay Pacific as a management
trainee in 1987, served in a number of key
management positions in Hong Kong covering
commercial, planning and cargo aspects of the
business. She also acquired valuable overseas
experience during her career working in
Cathay Pacific offices in Penang, Los Angeles
and London, where she was regional general
manager Europe.
Virgin Atlantic
Anne Kathrine Husted
Anne Kathrine Husted
has been appointed sales
supporter Airline Division at
UNISET to give more focus and
attention to the airline sector.
UNISET specialises in developing and
marketing educational travel toys for kids. The
UNISET brand is designed to be part of airlines’
inflight entertainment service for children and
the products cover all age groups from six
months to 12 years.
Air New Zealand
Christopher Luxon
Christopher Luxon will take on
the role of chief executive officer
at Air New Zealand by the end
of the year. Presently group
general manager, Luxon joined the airline in May
2011, following a successful career at Unilever in
North America, Asia and Australia.
Air New Zealand chairman John Palmer
commented: “Christopher has world class
strategic, commercial, leadership and
stakeholder management capabilities proven
across multiple markets and we have seen him
affect positive commercial outcomes in our
toughest operating division.” He will replace
Rob Fyfe.
Cathay Pacific
Chitty Cheung
Chitty Cheung has been
appointed director corporate
affairs. She is currently general
manager sales Pearl River Delta
Matthew Callard
Virgin Atlantic has appointed
Matthew Callard as global
head of Clubhouses. Matthew
brings with him a wealth of
hospitality experience and knowledge, most
recently as a result of his role as general
manager of Alexander House & Utopia Spa, a
boutique country house hotel based in Sussex.
Matthew will report to Steve Griffiths, chief
operating officer and will be responsible for
the day to day running of Virgin Atlantic’s
Clubhouses worldwide. The airline currently
has Clubhouses in London Heathrow, London
Gatwick, Newark, JFK New York, Washington,
Boston, San Francisco, Tokyo, Hong Kong and
Johannesburg.
Orvec
Paul Wilcock
Orvec has strengthened its
business bevelopment team
via the strategic recruitment of
Paul Wilcock.
Paul, already known well by Orvec and its
customers, will be responsible for developing
and expanding Orvec’s customer base. Prior
to Orvec, Paul was responsible for sales and
marketing for AmSafe Aviation Interior’s
division.
Paul said: “This is a great time to join Orvec.
Orvec’s manufacturing capabilities and
products, together with its strong service
levels, offers tremendous potential”.
Paul holds a BSc degree in Textiles from
UMIST, and he has a wide range of commercial
textile experience.
86 www.onboardhospitality.com
86-87 People on the move.indd 86
8/8/12 05:11 PM
People on the Move
Orvec International
Following Orvec’s increasing
textile product range, EmmaJayne Ross has been recruited
as Orvec’s in-house textile
technologist. Emma will work alongside
Orvec’s business development and design
teams providing support, technical knowledge
and creative flare to ensure that Orvec
continues to offer the highest levels of product
quality at competitive pricing. Prior to Orvec,
Emma spent five years working as technical
textile buyer for Baird menswear developing
clothing ranges for major stores such as
Debenhams and House of Fraser.
Rexam
Craig Jones
Rexam has announced the
appointment of two directors
to head two new divisions.
Craig Jones, currently Rexam’s
general director, Russia, will become sector
director of beverage Can AMEA.
Judith Crompton
GuestLogix
Emma-Jayne Ross
Chris Leadbeater
Chris Leadbeater has joined
GuestLogix Europe as the VP
Channels & Market Strategy,
EMEA. Chris brings over 20
years of management experience gained in the
airline, international rail and travel technology
sectors. Prior to joining GuestLogix, Chris
worked in international sales, technical presales and partnership development roles for
several UK based airlines, as well as for Galileo
International (now Travelport), Eurostar and
SITA. His role will be to evaluate, propose
and deliver strong channel partners that
can effectively work between GuestLogix
and its customers to enhance the value of
the company’s joint propositions, delivering
strategic retail and ancillary revenue solutions.
Etihad Airways
John Phillips
Tetley has announced the
appointment of John Phillips as
its new out of home controller.
John joins Tetley with a wealth
of knowledge in the sector after nine years at
Georgia Pacific where he was national account
controller on the Lotus Professional brand.
Tetley has a full range of teas designed
specifically for the out of home market and
suited to onboard. These include traditional
black tea in a variety of catering formats,
through to Redbush, Decaf, Green and
speciality offerings.
David Ranger has also
been appointed as partner
relationship manager for the
Asia Pacific South region. David
has more than 30 years’ aviation experience
and has held senior management positions
with British Airways, the Qantas/BA Joint
Services business and Airnorth.
ONELAN
Jean-Marc Crescent has been appointed as vp
global account sales.
Joost den Hartog
Tetley
David Ranger
Jean-Marc Crescent
Iain Percival
After 29 years with Rexam
Tomas Sjölin, currently sector
director Beverage Can Europe
& Asia will retire in early 2013
and Iain Percival, currently Rexam’s group
enterprise risk director, will become sector
director for Beverage Can Europe.
The airline has also announced Judith
Crompton, head of global account sales, will
return to Australia after two successful years
in the position. Judith has been overseeing
the airline’s multinational accounts worldwide
from London whilst managing a team of 12
sales specialists across Etihad Airways’ fastgrowing network.
Joost den Hartog will take up
the post of vp of Europe based
in Berlin, where Etihad Airways
will locate its new regional and
Nick Randall
ONELAN has strengthened its
board to support its expansion
plans. The aim is to spread
responsibility to senior
managers with experience in specific fields.
Nick Randall, a local businessman, is now a
director and chairman of the Board.
Adrian Exton
German offices.
Adam Phillips
who is currently gm of France,
has also been promoted to vp
Asia Pacific North and the Indian
subcontinent.
All three senior executives will report directly to
Daniel Barranger, Etihad Airways’ vp global sales.
Robert Chad
Adrian Exton, a long time advisor to the Board,
has now become a fully signed-up director.
Mark Cronin
Mark Cronin has joined the team from Arqiva
and is also now a fully signed up director.
Steve Croker
Steve Croker, ONELAN’s production manager,
has now become production director.
In other staff developments, Robert Chad will
move from gm Abu Dhabi to become gm
France, reporting to Joost den Hartog.
Joseph Chamoun
Joseph Chamoun has been appointed as the
new gm Abu Dhabi Sales, reporting to Hareb
Al Muhairy, vp UAE, after four years as gm
Lebanon.
Looking for a job? Vacancies to fill?
Visit www.onboardhospitality.com/index.php/
jobs.html
www.onboardhospitality.com 87
86-87 People on the move.indd 87
8/8/12 05:11 PM
New Products
Innovation and design make up every aspect of our industry. Send us details of your latest product for
free inclusion in these pages together with a hi-res photograph to: jo.austin@onboardhospitality.com
1
CHERRYGOOD
Cherrygood, one of the UK’s
leading cherry juice drinks
manufacturers, has launched
Cherrygood Plus, a juice
concentrate product packed
with Montmorency cherry juice,
well known for its high quantity
of antioxidants. A 500ml bottle
of concentrated cherry juice
costs £13.99, and research has
shown that it may help build
muscle strength and lower blood
cholesterol levels.
www.cherrygood.com
2
DIZOLVE
The company behind premeasured non-bio washing sheets
that can be popped into washing
machines and work without extra
powder, is taking the light weight
range to the skies. Available in
Lavender or Fresh Linen scents,
the sheets have already proved a
hit in Canada and France.
A pack of 36 washing sheets
weighs less than a small loaf of
bread, making the product ideal
for inflight sales. Prices are from
£2.75 for 10 sheets.
www.dizolve.co.uk
3
FRIENDS JUST WINE
Friends Just Wine has launched
its new range of aircraft-friendly
wine products in cans.
Red and White Sangria in a Can
is made with 6% alcohol in Spain,
with premium wine and chopped
fruit. Its Moscato in a Can uses
grapes from Muscat to provide
high levels of antioxidants,
benefiting clients’ health.
Other fruity wine flavours
on offer from the distributor
include Pink and White Peach,
Pomegranate, Raspberry, Red
Grapefruit and Strawberry.
www.friendsjustwine.com
4
ARTYGLOBE: GIFTS
The small, London-based artisan
business known for creating
original, robust and inventive
designs is collaborating with
Monarch Airlines to launch an
exclusive product line of gifts
now available on board flights to
around 50 cities.
The buy-on-board range
includes a 100-piece jigsaw
with an airport design and a
coaster set.
“It’s great collaborating with
Monarch to create something
artistic, fun and practical,”
commented Isaac Lilos, Arty
Globe’s md.
www.artyglobe.com
5
2
3
4
PROBIOTIC CHOCOLATE
Monte Vibiano Food & Services
in Italy is distributing a new
probiotic chocolate bar ideal for
airline sales.
Ohso is available in single 13.5g
bars or in packs of seven.
The bars contain just 72
calories and have been voted by
UK health magazine, Zest, as the
‘chocolate that ticks all the health
boxes’.
Made from 53% Belgian
chocolate, the chocolate bar
is reportedly three times more
effective at delivering probiotics
than a dairy product.
www.ohsolovesyourtummy.com
6
1
5
6
7
MORGAN & OATES
A range of soft cashmere and
merino wraps and scarves in
contemporary and classic styles.
Available exclusively for travel
retail, Morgan & Oates’ luxury
products can be purchased
onboard and at airport shops at
prices suited to impulse and gift
purchasing.
www.morganandoates.com
88 www.onboardhospitality.com
88-89 New Products.indd 88
8/8/12 04:12 PM
New Products
8
9
7
GLOBE TRADERS
Globe Traders is offering
personalised terry cotton, viscose
and alcohol-free refreshing towels
at cost-effective prices for use on
board. The towels are individually
packed and available woven and
non-woven.
www.globe-traders.com
8
10
9
11
13
TRENDYKID PACKIT
A freezable and re-usable gellined food and drinks storage bag
has been launched on the market.
PackIt is a compact product that
folds to store in the freezer, has
a capacity of 6.5L and needs no
ice packs to keep the contents
cool. The product is made out
of non-toxic PVC and lead-free
materials and is luggage-friendly.
It has also undergone trials on US
television.
www.trendykid.co.uk
12
TRAVELCHAIR
Disabled children between the
ages of three and 11 can now
enjoy a more comfortable journey
in the air with the launch of a new
version of the popular TravelChair.
The child seat fits into a standard
airline seat and has already been
in use by Monarch, Virgin Atlantic
and British Airways for many
years. There are over 400,000
disabled children in the UK alone,
many of whom require to travel
for medical treatment.
The new version of the
TravelChair will build upon earleir
successes and feature easystowing into overhead lockers.
It will be sold via the children’s
charity, MERU and is seen as a
product that will commercially
improve an airline’s image for its
services to disabled children.
It is not available to consumers
for purchase which means they
are reliant on the airline of their
choice to offer the service.
www.meru.org.uk/what-we-do/travelchair/
10
WANDERING MONKEY
Kids get the spotlight this time
round as Wandering Monkey®
release their new 3D ‘Puzzle
Plane’. The product comes in
compact, colourful and vibrant
packaging and fits neatly into
trolleys, bar carts and travel retail
stores. It is robust and comes
with a child-friendly step-by-step
guide. The game will be released
as a travel retail exclusive product
this September (2012).
www.wanderingmonkey.com
11
SPIRIT OF DENMARK
New to the market is Spirit of
Denmark’s vacuum flask designed
for professional use. Unique
features include a patented liquid
quantity indicator showing the
user how much liquid remains
in the jug. Ergonomics, hygiene,
design, quality, functionality
and price combine to produce a
high quality product. Available
through Bunzl Lockhart Catering.
www.bunzlcatering.co.uk
www.spirit.dk
12
PLUM & IVORY
Getting more sleep in First class
has become one step easier with
the introduction of Plum & Ivory’s
cashmere eye masks. The
cashmere designer specialises in
practical luxury products
including unisex one size bed
socks, travel neck cushions, wraps
and ponchos. Made using either
100% cashmere or a cashmere silk
blend, they are available in a
variety of colours.
www.plumandivorycashmere.co.uk
13
PIROULINE
Crème De Pirouline is Dr
Beukelaer’s flagship product. The
patented artisan rolled wafer is
unique in the USA, made with allnatural ingredients and perfect as
a delicious snack.
www.pirouline.com
www.onboardhospitality.com 89
88-89 New Products.indd 89
8/8/12 04:12 PM
Future Events
Featured Events
SEPTEMBER 2012
20-21: lunch!
The 5th anniversary
edition of
contemporary food
to go show lunch!
looks set to soar to
new heights this September 20-21 following
news that an unprecedented 228 companies
are confirmed to exhibit at the event’s new
three-floor venue – The Business Design
Centre in Islington, London.
Winner of the Association of Event
Organisers’ Best UK Trade Show Award in both
2010 and 2011, lunch! is firmly established as
the premier event for the out of home food
and drink industry. Its 2011 show, which
enjoyed a record 41% increase in attendance,
attracted over 4,300 professional buyers
looking to source a wealth of innovative new
products, packaging and equipment. Among
them were senior representatives from First
Great Western, Virgin Trains, Virgin Atlantic,
Lufthansa, Thomson Airways and Transavia
France, plus travel catering specialists such
as LSG Sky Chefs, Alpha, DHL, Rail Gourmet,
Servair, Hermolis, SSP, and Supplair.
lunch!’s 2012 exhibitor line-up includes H.J.
Heinz Foodservice; Ginsters; Dr.Oetker (UK);
Bagel Nash; Irwin’s Bakery; Cheese Cellar;
Pipers Crisps; Bessant & Drury; Awfully Posh
Snacks; Divine Chocolate; Propercorn; Little’s
Coffee; The Fresh Olive Co; Delice de France;
Tudor; Pidy; Gazebo Fine Foods; Exquisite
Handmade Cakes; Kavis; Simply Ice Cream;
Puddings & Pies; and New York Delhi.
To register free, please visit www.lunchshow.
co.uk (quoting priority code LUN12OBH).
www.lunchshow.co.uk
NOVEMBER 2012
26-28: ITCA
Conference and
Trade Show
ITCA will co-locate
with the SIAL Middle
East trade show for
its Conference and Trade Show in Abu Dhabi
in November where exhibitors of both shows
will benefit from a much larger number of
visitors and many more stands. Etihad Airways
is the main event sponsor and has been
extremely generous with discounted flights
and freight costs for exhibitors.
Networking continues to be a very important
part of the ITCA event and Abu Dhabi is no
exception. A cocktail party will be held on
the Monday evening sponsored by Etihad. A
Gala Dinner and The Mercurys will be held on
the Tuesday evening with a golf tournament
on Thursday morning before everyone heads
home. Mercurys’ chairman, Kevin Cox has
received a large and varied list of entries for
this year’s competition.
For the first time ITCA is introducing a
‘Hosted Buyer Programme’. ITCA recognises
the budgetary difficulties faced by operators
and are, thanks to the support of the Abu
Dhabi Tourist Authority, offering two nights
hotel accommodation and evening functions
free of charge to a selection of industry
buyers. To find out more and to see the
qualifying criteria please visit the ITCA website
at www.itcanet.com
There will also be
a joint ITCA and SIAL
conference at the event
with an interesting
line-up of speakers. A senior executive from
Etihad has agreed to be key note speaker and
Professor Peter Jones will also be talking about
some of the latest findings from the Travel
Catering research unit.
www.itcanet.com
Calendar Dates
SEPTEMBER 2012
17-19 World Low Cost Airlines, Sofitel LHR
London www.terrapin.com/conference/worldlow-cost-airline.congress
OCTOBER 2012
1-3: GuestLogix User Group Conference,
Toronto http://www.guestlogix.com/pr/
pr_01-23-12.html
17-20: APEX, Long Beach, California
www.apex.aero
NOVEMBER 2012
5-8: World Travel Market, London
www.wtmlondon.com
18-20: IFSA Annual Conference and
Exhibition, Long Beach, California
www.ifsanet.com
20-21: Lunch! UK www.lunchshow.co.uk
25-27: Aircraft Interiors Expo Americas
www.aircraftinteriorsexpo-us.com
90
21-23: Marine Hotel Association 28th
Conference and Trade Show, Orlando
www.mhaweb.org
NOVEMBER 2013
5-7: Marine Hotel Association European
Conference and Trade Show, Barcelona
www.mhaweb.org
26-28: ITCA Conference & Trade Show, Abu
Dhabi www.itcanet.com
APRIL 2013
9-11: Aircraft Interiors, World Travel Catering
& Onboard Services Expo, Hamburg
www.aircraftinteriorsexpo.com
Further event details:
www.onboardhospitality.com
www.onboardhospitality.com
90 Future Events.indd 90
8/8/12 04:17 PM
Untitled-1 1
19/07/2012
8/7/12 12:33
09:56:26
PM
delta_daily.indd
2
Untitled-1 1
7/28/11
8/7/122:11:50
12:41 PM
PM