Airline Catering International 2010

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Taste the music.
Like a fne-tuned orchestra, great airline foodservice depends on every single galley instrument
working in concert. With that in mind, industry innovator Monogram Systems is creating a new
product suite that will redefne ef ciency, reliability and the passenger dining experience. Now sit
back, relax and prepare for an entirely new level of performance.
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Welcome to the first issue of Airline Catering International, a supplement by
the team behind Aircraft Interiors International, for you, the airline personnel,
caterers, manufacturers and suppliers specialising in inflight catering
and service.
I doubt many passengers realise quite how complicated serving food in
flight is. Most of us have grumbled at some point in the past about inflight
food. Even if our own prowess in the kitchen is limited and my personal
culinary atrocities include a batch of fudge inadvertently spiked with glass
from the sugar thermometer, adding potential injury to insult (Id already
burnt it) as a fee-paying customer, one expects appetising fare.
Luckily our news section is bursting with airlines who understand that
food is the way to many a passengers heart. From leveraging the star power
of top restaurants and chefs (see page 32 for our interview with Marc Fosh,
Lufthansas next Star Chef), to seasonal fare, regional specialities, and
partnerships with well-known brands, theres more than one way to achieve
airline product differentiation and customer loyalty.
Of course, there are other reasons to strive for quality as our feature on
the rise of buy-on-board schemes on page 26 illustrates. Airlines can, and
are, making ancillary revenue from meals. Virgin America in particular is an
interesting case, enabling passengers to order on demand through the
seatback IFE. We take a look at what passengers are willing to pay extra for,
and in which cabin classes, flight lengths and sectors; and how the
technology may evolve. While today much of the sales activity is dependent
on specialised onboard POS devices to complete transactions, tomorrow the
onboard buying experience will increasingly incorporate access through
IFE, personal devices such as the iPhone and the BlackBerry, and wherever
there is internet access, says Richard Cushing, senior vice president and
general manager at seatback technology provider GuestLogix.
Elsewhere we tackle the issue that just wont go away what is to be
done about the waste generated by inflight catering (page 14). With landfill
prices rising, many airlines are acting now to reduce the amount they send
there with schemes varying from using rotable or biodegradeable service
equipment, to separating waste on board. But for inflight supplier deSter,
airlines would be better off focusing on weight loss. The impact of the
weight-driven emissions makes all other lifecycle steps negligible by
comparison, says Thorsten Strauss, marketing director at the company.
On this note, we take a closer look at other inflight equipment designed
to save weight with a round-up of some of the latest trolleys on page 12,
and a feature on Airbuss new SPICE galley standard on page 20. Airbus says
the system, which replaces trolleys with a foldable service cart and boxes,
could save 400-600kg on a typical 250-300-passenger wide-body.
All in all, its clear theres plenty of food for thought.
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lirline 0olering nlernolionol,
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lbinger House, 0hurch Slreel,
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Prinled by. Nuffield Press, 21 Nuffield Woy,
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Time is running out for
airlines to reduce or, at least,
better manage their inflight
waste. Pressure is mounting from air-
ports, local authorities, government
agencies and lobby groups to devise
onboard solutions that cut back on the
waste despatched to landfills as well as
facilitating the whole recycling process.
Airlines are asking us how we can
help them meet these demands, says
Daniel Percy, marketing manager at
Airbuss aircraft interiors division. The
main pressure is coming from higher
prices for landfill.
Municipal authorities in Europe, the
UK and the USA have already begun to
charge airlines higher taxes for each tonne
of waste sent to landfill. At London
Heathrow, where airlines dump 70 tonnes
of waste a day, imposts will jump from
40 (US$62.50) to 72 (US$112.50) per
tonne by 2012. At some US airports
charges are set to triple over the next few
years, especially at long-haul hubs.
According to a 2010 study by US
lobby group Green America, the average
airline passenger generates 1.30 lb
(0.59kg) of waste per flight. However at
San Diego International Airport, an
environmental plan has already cut that
to 0.50 lb (0.23kg) per passenger, and
the airport has mandated airlines to
halve that again by 2012. One of the
greenest airports in the USA, San Diego
recycles over 80% of inflight waste,
mainly in the form of aluminium, glass,
plastic, cardboard, paper and steel.
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SPICE stands for space
innovative catering equipment,
and given that the prevailing
ATLAS and KSSU galley standards were
developed to support the service entry of
the B747 and McDonnell Douglas DC-10
wide-bodies in the early 1970s,
innovation in the catering field can hardly
be considered premature.
Using the ATLAS tray size as its basic
unit, to avoid making existing trays and
drawers obsolete, SPICE replaces the
traditional trolley with a foldable service
cart and lightweight boxes. The boxes are
stowed in flameproof, 9g-certified galley
compartments, so they can be made of
lightweight materials such as cardboard
or plastic. A transfer table in the galley
lifts boxes into storage compartments
above the counter, so space can be used
more efficiently.
Airbus says the result is a smaller,
lighter, more ergonomic and more
efficient galley. And not just a bit smaller
or lighter: it calculates the weight saving
at 400-600kg for a typical wide-body
seating 250-300 passengers, and well over
a tonne for an A380. At the same time,
the space saved by the more efficient
storage, along with standard-sized
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equipment and higher-capacity ovens
and beverage makers, typically means an
entire galley monument can be removed,
making roomfor additional seats.
TUR0 P0T But what is the path
from concept to service? Weve been
talking to customers and showing them
the galley, says Daniel Percy, aircraft
interiors marketing manager at Airbus. In
response to feedback, Airbus has been
using an A330 fuselage with an economy-
class cabin at its headquarters in
Toulouse to evaluate the galleys impact
on turnaround time.
Loading an aircraft, especially at the
rear door, is usually the critical path on
the turnaround for a wide-body, says
Percy. So weve been asked to test that,
benchmarked against todays turna-
rounds. Gate Gourmet, Servair and New
Rest have all been involved, and LSG Sky
Chefs will be. First we will record
turnarounds of aircraft on the apron at
door four, that is our benchmark.
A galley installed at the Door 4 area in
the A330 fuselage will be used to test
devices that can speed up the turnaround
time. Today you have to move each
trolley individually, says Percy. You cant
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More and more airlines are
finding ways to make extra
money from onboard food.
Dutch Airline KLM, for example, is
offering economy passengers on
selected long-haul routes the chance to
go la carte for `15. Under the pilot
scheme this summer, passengers will be
able to choose from four dishes
(selected and paid for when checking
in online) on flights from Amsterdam
to Bangkok and Taipei, Dubai, Cape
Town, Singapore and Denpasar. The
wishes and choices of our customers
are key. We will be testing them during
the pilot project. Our aim is to align
our products even more closely to what
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different customers want, explains
Erik Varwijk, executive vice president
of KLM Commercial.
E/LTY C0 CE Meanwhi l e
Continental Airlines is also introducing
paid-for healthy food upgrades in
economy class on some domestic flights
within the US and Canada and on some
Latin American and Caribbean routes
fromlater this year. In this case, the move
comes as a forerunner to the airlines
plans to stop serving free meals on these
services from this autumn. However, the
airline will still offer complimentary
meals in economy on all long-haul flights
over six hours, domestic or otherwise.
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On a recent trip to Frankfurt
to check out Lufthansas
exclusive first-class terminal,
Airline Catering International caught up
with Marc Fosh, who was in town at
LSG Sky Chefs headquarters to review
the final presentation of his menu for
the Lufthansa Star Chefs programme.
0. \/TS Y0UR D/C0R0UD /D
0\ \0ULD Y0U DESCRDE Y0UR
S0/TURE STYLE
Ive spent the last 20 years in Spain
hence my philosophy and my kind of
food is very, very Mediterranean. I dont
cook with cream and butter and I try to
keep things light and natural. Im all
about clean cooking clear flavours
and simple presentation so people can
actually see what theyre eating. Its all
very different from my classical French
training I undertook back in the UK
and what I was doing when I first
started in this business. I think
you should try and look after your
customers by making sure your food is
healthy, light and enjoyable. That way
they will keep coming back and wont
die of a heart attack!
0. 0\ M/Y DSES /RE Y0U
PREP/R0 F0R LUFT/S/
The dishes I have created for Lufthansa
are mainly taken from my Simply Fosh
Restaurant and the new Tasca de
Blanquerna menus, which both feature
contemporary Spanish influences. We
originally prepared and presented 32
dishes to Lufthansa, which we then
scaled down to 21 dishes 11 in first
class and 10 for business class.
0. \/T \/S TE 0RE/TEST
C/LLE0E 0\ER/LL
The sheer scale of the programme we
have quite a small infrastructure as we
are a 70-cover restaurant so it was
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Marc Fosh is one oI Europe`s most exciting and
creative cookery talents and one oI Britain`s most
successIul culinary exports. He began his career at
the tender age oI seventeen working at London`s
0reenhouse restaurant, beIore moving on to the
Michelin-starred 0helsea Roomat the 0arlton Tower
Hotel. n 11 his passion Ior discovering new dishes
led himto 5pain where he became part oI the 5panish
resurgence onto the global, gastronomy map. Living
and working in 5pain he developed his own unique
style oI cuisine Iocusing on Iresh ingredients and
quality oI produce, to which he adds a touch oI
inspired genius. The result is modern, yet simple
cuisine with clean tastes complemented by depths oI
avour and presentation. His cappuccino oI lobster
and coconut with caviar has been described by the
London Evening 5tandard as sex on a plate. n 2002
Marc become the rst and only British cheI to be
awarded a Michelin 5tar in 5pain. n 200, Marc
opened his own restaurant, 5imply Fosh, located in
the Hotel 0onvent de la Missio in Palma de Mallorca.
The menu Ieatures authentic Mediterranean Iood with
a modern twist. Marc`s latest restaurant is Tasca de
Blanquerna, which places a strong emphasis on local
produce, organic ingredients and sustainability, and
in doing so serves authentic 5panish dishes with a
sprinkle oI Fosh magic.
BZZi BVgX;dh]
ANTH0NY JAME5, / RL E C/TER 0 TER/T 0/L
mind boggling when we realised up to
600,000 passengers will get to taste our
food on board! Its obviously a
challenge to get the correct consistency
across so many flights.
0. \LL TE F00D DE TE S/ME /S
T/T Y0UR REST/UR/T
No if youre honest, thats impossible.
Its not really viable for an airline and
its catering partner to cook and prepare
everything exactly the same as we can
in the restaurant. There isnt a team of
ten chefs on the aircraft preparing these
dishes instead everything has to be
prepared in advance and obviously
theres a big difference in how we plate
up at the restaurant. Instead the aim is
to ensure the flavours really come
through so that passengers get a feeling
for what you are about. In this sense
the menu should convey the philoso-
phy of the chef and where he or she is
from and his or her particular flavour
combinations. Hopefully it will give
passengers a reason to visit next time
they are in Mallorca and they can
compare for themselves!
0. \/T \ERE S0ME 0F TE
C0STR/TS \0L\ED
In Spain the pig is king theres lots of
pork or ham but Lufthansa wanted to
steer away from those ingredients. Fish,
particularly shellfish, is also difficult to
do well on an aircraft. So there were a
few restrictions, but they were fairly
easy restrictions once it was all made
clear you just sit down and start
writing the menus and think about
what youre going to do. Cost wasnt an
issue in itself, although there were a
couple of ingredients they asked us to
avoid for this reason caviar and
oysters! The biggest cost is actually
labour so you always have to bear
this in mind for example, adding an
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and so are your business
and networking opportunities
at the 2010 IFSA Annual
Conference & Exhibition.
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Held in beautiful Long Beach, California
and co-located with WAEA/APEX
and Aircraft Interiors Expo, your 2010
International Flight Services Association
(IFSA) Conference experience will
be unprecedented! An inviting array
of educational sessions and topics are
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provoking information and insight. Coupled
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zno Annual ll>A Cbc|'s Coupctition
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zo1o ll>A ltcsiocnt's Awato ptcscntation
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Reader Enquiry No. xxx
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~s L:i:oi:o i: co:su:e: l:e:os ~:o :ese~:c
lo e u:oe:sl~:o lei: ~sse:oe:s /
:eev~:l sl~eooe:s ~:e L:ouol looele:
[:o: le Leoi::i:o, i:cuoi:o, [o: ex~:e,
:~:eli:o exe:ls, c:ew ~:o oe:~lio:s
:~:~oe:s [:o: le ~i:i:es, ~:o ~ccou:l
:~:~oe:s, :ooucl exe:ls ~:o oesio:e:s
[:o:LS0 Sv Ce[s Te ioe~ is l~l i:cuoi:o
le :iol eoe [:o: le Leoi::i:o :ol o:v
e:su:es le Lesl :esuls, Lul :eouces le :eeo
[o: ~o|usl:e:ls [u:le: oow: le i:e
Fou: :~i: oi:ls ~:e lvic~v ~oo:esseo
ou:i:o le oeveo:e:l :ocess ~sse:oe:
exe:ie:ce, e[[icie:cv, oi[[e:e:li~lio: ~:o
c:ews P~sse:oe: exe:ie:ce is ~ :~|o: [ocus
~s le co:~:v Leieves il is o:e o[ le :~|o:
oecioi:o [~clo:s [o: ~sse:oe:s i: coosi:o ~:
~i:i:e, eseci~v wili: le :e:iu: seclo:
LS0 Sv Ce[s ~s ~ ve:v wioe o:l[oio o[
:ooucls ~:o se:vices, e:~Li:o il lo co:sioe:
le wioe: ~sse:oe: exe:ie:ce, ooi:o :ol
o:v ~l se:vice loucoi:ls o: Lo~:o, Lul
l:ouooul le e:li:e |ou::ev P:o|ecls c~:
le:e[o:e cove: oive:se ~:e~s, i:cuoi:o
ooislics, eoui:e:l oesio:, eoui:e:l
:~:~oe:e:l, se:vice co:cel oesio: ~:o
oli:is~lio:, ou:oe co:cels, [ooo l:e:os ~:o
:o:e E~c :o|ecl is u:ioue, wil le ~i:s
sel seci[ic~v [o: ~:o wil le cuslo:e:
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S~vi:o :o:ev is o[le: ~ :io:ilv [o: ~i:i:es
LS0 Sv Ce[s wo:s lo oe[i:e l~:oel ~:e~s
[o: e[[icie:cies wic :~v i:cuoe s~vi:o
weiol ~:o s~ce, :eouci:o c~:Lo: e:issio:s
o: c:e~li:o ~ :o:e e[[icie:l ooislics :elwo:
Te co:~:v ~s exe:ie:ce i: ~cievi:o
~ u:i[o::oesio: se:vice
Looi:o i:lo le [ulu:e, LS0 Sv Ce[s
:ecoo:ises seve:~ l:e:os [o: e~c ~i:i:e
seo:e:l : le :e:iu: seo:e:l il sees
~sse:oe:s l~i:o :o:e co:l:o, :e~:i:o l~l
~i:i:es :~v :eeo lo i:l:oouce :o:e [exiLiilv
~:o i:oiviou~ coices Tis couo Le :e[ecleo
i: o[[e:i:o oi[[e:e:l ~i:o:l ou:oes Le[o:e le
[iol, o:oe:~:o :e~ se:vices wiloul li:e
:esl:iclio:s ou:i:o le [iol, o: e:so:~iseo
osl[iol se:vices ~l le oesli:~lio:
0:ce le i::ov~lio: :ocess is co:ele,
LS0 Sv Ce[s c~: suo:l le ~i:i:e i:
i:e:e:li:o le :ew co:cels wil ~ wioe
:~:oe o[ c~~Liilies Tis :ol o:v i:cuoes
~i:i:e c~le:i:o, Lul ~so ooislics, eoui:e:l
:~:~oe:e:l, i:[iol :~:~oe:e:l, ~i:i:e
O/ O
suc e[[icie:cies Fo: ex~:e il esli:~les
l~l ils :ew l:oev, 0u~:lu:, c~: s~ve u lo
8Oo o: ~ D/, e~oi:o lo ~::u~ s~vi:os o[
~:ou:o `8O,OOO Loo,Zl i: [ue 0u~:lu:,
|oi:lv oeveoeo wil o:ouv:, is :~oe o[
co:osiles, ~:o i:co:o:~les RFD cis lo
i::ove [eel :~:~oe:e:l
LS0 Sv Ce[s ~s ~so oeveoeo ~ se:ies
o[ e:vi:o::e:l~v [:ie:ov eoui:e:l, wic
w~s ~w~:oeo wil le Sl~:s o[ 0Lse:veu:
oesio: ~w~:o \e: T/M/i:i:es w~s ooi:o
[o: ~ o:ee: ~le::~live lo ils oisos~Le
~slic eoui:e:l o: i:le::~lio:~ :oules,
lese :ooucls :ese:leo le ~:swe: Te
:ooucls ~:e :~oe o[ suo~:c~:e, wic is ~
:o:l:ee, :e:ew~Le ~:o 1OO% Liooeo:~o~Le
:~le:i~ il [uv oeco:oses i: oO o~vsl Tev
c~: Le L:~:oeo ~:o l~io:eo lo i:oiviou~
:eeos, ~:o le l:~vs ~:e sl~c~Le wil
s:ool eooes, ei:o lo i::ove ~:oi:o
~:o e:~:ce le ove:~ ~e~ o[ le :ooucl
Te :ew eoui:e:l w~s ~u:ceo i:lo se:vice
i: /:i ZO1O
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oeveos :ooucl
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Lesl i: :esovi:o le issue o[ ioou~ilv
w~le: i: [iol
Fox oi:ls oul l~l ~i:i:es ~ve lo Le
~w~:e o[ :eou~lo:v issues /i:i:e w~le:
suies ~:e co:sioe:eo lo Le le s~:e ~s
~:v uLic w~le: svsle: ~:o le:e[o:e
suL|ecl lo le s~:e uLic e~l sl~:o~:os
~s ~:v :u:ici~ svsle:, e s~vs So:e
~i:i:es ~clu~v use le ~i:c:~[l w~le: suv
~s le sou:ce o[ ~ w~le: oeive:eo lo
eco:o:vc~ss ~sse:oe:s : l~l c~se le
uLic e~l o[ le w~le: is :ol |usl ~:
~c~oe:ic co:ce::
So w~l i:~cl ~:e le :ew :eou~lio:s
~vi:o Te :ew EP/ :eou~lio:s ~:e :o:e
sl:i:oe:l ~:o c~: cosl ~: ~i:i:e l~l :u:s
~[ou o[ le ce~: w~le: :eoui:e:e:ls, s~vs
Fox \e: le w~le: suv is [ou:o lo Le
co:l~:i:~leo, le:e ~:e seci[ic sles le
EP/ :eoui:es, i:cuoi:o :oli[vi:o ~sse:oe:s,
l:e~li:o le w~le: svsle:o: le ~i:c:~[l, ~:o
i[ le :oLe: is exle:sive, le ~i:c:~[l :~v
Le l~e: oul o[ se:vice u:li le :oLe: is
:esoveo Tis is ve:v coslv
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Fox Leieves l~l le [i:sl co::e:ci~ ~i:i:e
lo ~ool ~: o:Lo~:o w~le: l:e~l:e:l svsle:
wi sel le sl~:o~:o ~:o Le:e[il [:o: ~
0iles Lapierre
+1 0 255 5555
glapierreDwater.aero
Reader Enquiry No. xxx
%)& /i:i:e C~le:i:o :le::~lio:~ I;FJ;C8;H (&'&
Fiolou~i[ieo w~le: l:e~l:e:l
lec:ooov ~s Lee: ~:ou:o [o: ZO
ve~:s ls :ouli:ev i:sl~eo o:
:iv~le |els, Lul :ol :~:o~leo i: le wo:o o[
co::e:ci~ ~i:i:es \e: se:vi:o co[[ee,
le~ o: |usl ~ :e[:esi:o o~ss o[ w~le: lo ee
vou: ~sse:oe:s vo:~leo ~:o co:[o:l~Le,
vou souo Le ~Le lo l:usl le w~le: i: vou:
o~ev, s~vs D~vio C Fox, :esioe:l ~:o CE0
o[ :le::~lio:~ \~le:ou~:o \0l, ~ C~:~oi~:
co:~:v seci~isi:o i: w~le: l:e~l:e:l [o:
le ~vi~lio: i:ousl:v Rov~lv, e~os o[ sl~le
~:o :oc sl~:s :ouli:ev l:~ve i: uxu:iousv
~oi:leo :iv~le |els ~:o le w~le: o: lose
~i:c:~[l is ~:osl ce:l~i:v ce~: ~:o s~[e [o:
~ uses, ooool~sli:o ~:o o:i:~Le Tis is
:ol ~: ~ssu:~:ce l~l le ~ve:~oe ~i:i:e
~sse:oe: c~: ~ve loo~v
Te w~le: ou~ilv o: co::e:ci~ ~i:c:~[l
issue c~:e lo ~ Loi i: ZOOZ we: Te \~
Sl:eel Jou::~ uLiseo le :esuls o[ ils
i:veslio~lio: o[ 1/ [iols Co:l~:i:~lio:
w~s le :ue, :ol le excelio: ~:osl ~ o[
le L~cle:i~ eves we:e le:s, so:eli:es
u:o:eos o[ li:es ~Love US oove:::e:l
i:ils, le :ews~e: :eo:leo Tis s~:eo
~: i:ousl:vwioe sluov Lv le E:vi:o::e:l~
P:oleclio: /oe:cv EP/l i: ZOO/, wic [ou:o
l~l o:e i: six ~i:i:e:s [~ieo lo :eel s~[elv
sl~:o~:os / si:i~: i:ili~live w~s co:oucleo
i: ZOOo Lv e~l C~:~o~
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Te EP/ :eso:oeo wil ~ :ew /i:c:~[l
D:i:i:o \~le: Rue i: 0cloLe: ZOO' /: EP/
sluov, :e~leo lo le :ue :~i:o, soweo
i::ove:e:l, s~vs Fox ow ~Loul /%
c~::v co:l~:i:~leo w~le:, Lul wil so:e
,OOO ~i:c:~[l [vi:o i: le US/ o: ~:v oive:
o~v, l~ls sli ~:ou:o oOO ~i:c:~[l wil
suLsl~:o~:o w~le:, ~:o o[ l~l o:ou ~ oo.e:
o: :o:e couo ~ve ecoi i: le w~le:
ls ou: view l~l ce~:, ol~Le w~le: [o:
~ cuslo:e:s ~:o c:ew is ~ :i:~:v :iol, :ol
~ :ivieoe ~:o souo Le :eo~:oeo Lv le
~i:i:es ~s ~:l o[ sl~:o~:o se:vice, s~vs
~le ~::i, execulive oi:eclo: ~:o soes
e:so: [o: Fve:sRiolso:o, ~ :o::o[il
v~u~Le oi[[e:e:li~lo: Te:e is ~ eiole:eo
~w~:e:ess ~:o:o le l:~vei:o uLic ~Loul
~i:i:e c~Li: voie:e P~sse:oe:s ~:o c:ew
~:e ve:v co:scious o[ ~i: ~:o w~le: ou~ilv
~:o :o:e oe:~:oi:o o[ ~:e:ilies wie
l:~vei:o [~: :o:e l~: eve: Le[o:e, s~vs
Fox l wi Le ~ ve:v s:~:l :ove i: :eso:se
lo le eiole:eo :~:el oe:~:os o[ l:~ve
s~vvv cuslo:e:s Te ~i:i:e l~l o[[e:s
~sse:oe:s le oo:lu:ilv lo L:us lei:
leel wil co:[ioe:ce wi ~ve [ou:o ~:ole:
i:o:l~:l loo lo i:c:e~se lei: :~:el
s~:e
&'$ \0s // w~le:
l:e~l:e:l u:il
&($ Te /o :ooe
~i:i:e co:su:e: o:o~:is~lio: e~oou~:le:eo
i: ~~, C~i[o::i~, US/
Fiolce:li[ieo, iolweiol lec:ooov is
wioev ~v~i~Le ~:o co:sisle:lv uo:~oeo lo
:eel sl:i:oe:l sl~:o~:os Co:~:ies ie
\0 :ovioe ul:~vioel l:e~l:e:l u:ils o:
svsle:s oesio:eo lo e:su:e ce~: w~le:, o:
oe:~:o, eve:v li:e, ~l eve:v oi:l o[ use o:
Lo~:o i: o~evs ~:o i: ~v~lo:ies
Fox s~vs ~i:i:es ~ve lo l~e i:lo ~ccou:l
~ o[ le ~sse:oe: lves l~l :iol use le
w~le: suv [:o: le o~evs ~:o ~v~lo:ies
ve:v vou:o lo ve:v oo, u:soislic~leo ~:o
soislic~leo :ol |usl le [:eoue:l [ve: wo
:ows :ol lo L:us lei: leel i: le ~v~lo:v
Te:e ~:e e:vi:o::e:l~ ~secls lo Le
co:sioe:eo ~s we / lose ~slic w~le:
Lolles :ese:l ~ i[ecvce ~:o oisos~ issue
[o: ~i:i:es Tev :usl Le u:c~seo,
o~oeo, u:o~oeo ~:o :ecvceo o: l~e: lo le
~:o[i ~ coslv e:oe~vou:s [o: ~i:i:e
sl~[[, ~:o ~ci:o ~: ~ooilio:~ oe:~:o o:
lei: i:c:e~si:ov sc~:ce li:e, :esou:ces ~:o
:~:~oe:e:l, s~vs Fox Dolles ~so l~e
u s~ce i: le o~ev ~:o ~oo weiol
so:eli:o ~ ~i:i:es ~:e ve:v co:scious o[
i: lese o~vs o[ io [ue cosls ~:o s:i:i:o
:esou:ces : ~:v c~se, :ovioi:o ~sse:oe:s
wil Lolleo w~le: is ~ sloo~ :e~su:e ~l
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oesio:eo ~: ~le::~live
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DD Deulsc~:o is L:i:oi:o ~ we:ow: L:~:o i:lo
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T~i /i:w~vs T/l ~s ~oi:leo ~ssoci~le
:o[esso: S:is~:o:: o:ou: lo co:sul o:
T~i ~:o /si~: oises o:ou: wi wo:
wil T/s ooL~ c~le:i:o ~:l:e: LS0 Sv
Ce[s lo e:~:ce le l~sle ~:o :ese:l~lio:
o[ T~i oises, ~s we ~s so:e ole: /si~:
:ecies o: le ~i:i:es i:[iol :e:us
o:ou: ~s uLiseo ove: ZO T~i cooe:v
Loos ~:o is ~ se:io: ~oviso: o: le
le~ci:o o[ T~i cooi:o [o: le T~i
Mi:isl:v o[ L~Lou:s Si Deveo:e:l
De~:l:e:l Me~:wie le ~i:i:e is ~so
Luioi:o ~ :ew c~le:i:o [~ciilv ~l :~Li
:le::~lio:~ /i:o:l i: soule:: T~i~:o,
wic is oue [o: co:elio: Lv ove:Le:
ZO1O Te [~ciilv is oesio:eo lo :oouce
1,ZO :e~s ~ o~v [o: cuslo:e: ~i:i:es Te
~i:i:es Lo~:o ~:oveo ~ su: o[ Dlo/
:iio: LO :iio:l lo cove: le
co:sl:uclio: o[ le 1,1OO: [~ciilv o: ~ ol
o[ ~:o cove:i:o :e~:v ~[ ~ ecl~:e :
ole: :ews, i: Juv ZO1O le ~i:i:e ~ooeo ~
ois o[ le :o:l lo ils o:Lo~:o :e:u o:
oo:eslic ~:o i:le::~lio:~ :oules
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\i:oi: /:e:ic~ ~s u:veieo so:e Lio
c~:oes lo ils Reo FE ~l[o::, i:cuoi:o
~: oe: l~L se:vice P~sse:oe:s swie lei:
c:eoil c~:o o:ce ~:o ee ~ l~L :u::i:o
l:ouo le [iol, o:oe:i:o [ooo, cocl~is
~:o :o:e o: oe:~:o vi~ le loucsc:ee:
se~lL~c :e:u Te ~i:i:e is ~so :ow
o[[e:i:o suooeslio:s o: [ooo ~i:i:os, ~:o
~s ~u:ceo ~ :ew :~:oe o[ cocl~is
P~sse:oe:s c~: seecl ~ cocl~i [:o: le
loucsc:ee: ~:o il wi Le L:ouol lo le:
vi~ l:~v se:vice Me~:wie, i: Juv ZO1O le
~i:i:e u:veieo ~ :ew su::e: :e:u wil ~
[ocus o: [:es ~:o se~so:~ olio:s Fi:sl
c~ss o[[e:i:os i:cuoe ~ Lulle:scolc
uooi:o wil v~:i~ Lou:Lo: :~sc~:o:e
c:e~leo Lv ~sl:v ce[ D~vio LeLovil.,
[o::e:v o[ Ce. P~:isse Resl~u:~:l i:
De:eev, C~i[o::i~, US/ Te :ew M~i:
C~Li: :e:u :~:oes i: :ice [:o: US$1O
L/oOol, ~:o is [:ee i: M~i: C~Li:
Seecl \i:oi: /:e:ic~ ~so o[[e:s :e~:eo
:e~ Loxes i: l:ee v~:ielies, e~c ~v~i~Le
[o: US$ L/oOl
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Si:o~o:e /i:i:es ~s ~ooeo six 0:~:o C:u
Reo Du:ou:ov ~Les ~s ~:l o[ ils wi:e
seeclio: [o: suile ~:o [:slc~ss
~sse:oe:s Reo Du:ou:ov is ~ :eo wi:e
~Le o:ioi:~li:o [:o: le F:e:c :eoio: o[
Dou:ooo:e ~:o :~oe :eoo:i:~:lv wil
le Pi:ol oi: o:~e v~:ielv Suile ~:o [:sl
c~ss ~sse:oe:s c~: ~so ic [:o: ~
seeclio: o[ Lee:s ioueu:s ~cooic ~:o
:o:~cooic cocl~is Pe:io:o: ZOOO ~:o
:uo 0:~:oe Cuvee c~:~o:es wi:es
[:o: F:~:ce, l~v, 0e::~:v, /usl:~i~, ew
Ze~~:o ~:o le US/ ~:o o:l wi:e [:o:
Po:luo~ Si:o~o:e /i:i:es wi:es ~:e
seecleo Lv l:ee wi:e exe:ls Mic~e
iS:il, Je~::ie Co Lee, ~:o Sleve:
Su::ie: Te ~i:i:e se:ves ~:oxi:~lev
Z1 :iio: Lolles o[ wi:e o: Lo~:o eve:v
ve~:, ~c:oss ~ c~sses /s wil ou:
seco:oo:owl Do:oe~uxs, le :eul~lio:
~:o ou~ilv o[ le 0:~:o C:u Du:ou:oies ~:e
:ellv :uc ~s oooo ~s we c~: oel / six
~Les wouo Le [ve sl~:s, wiloul oueslio:,
s~io Su::ie:
JJ JJ
JJ J
0onlinenlol lirlines hos slorled selling
cockloils on boord. The drinks, ovoiloble in
economy closs on flighls lo Norlh
lmericon, 0oribbeon ond Lolin lmericon
deslinolions, con be purchosed wilh o mo|or
credil or debil cord.
0onlinenlol porlnered wilh Slirrings lo
offer mo|ilos ond pomegronole morlinis.
The mo|ilo blends minl, cone sugor ond
lime |uice, ond is served wilh Bocordi Lighl
rum on ice for US$ lL5.I. The
pomegronole morlini blends pomegronole,
cone sugor ond lemon |uice, ond is served
wilh Skyy \odko on ice for US$. The
cockloils ore ovoiloble wilhoul olcohol for
US$3 lL1.I. The oirline hos olso leomed
wilh Red Bull lo offer ils energy drink - on
ils own for US$3, or poired wilh Skyy \odko
on ice for US$.
The new beveroge menu is porl of
0onlinenlol`s iniliolive lo offer cuslomers
more choices in flighl. n lhe oulumn, lhe
oirline plons lo inlroduce heollhy food
choices for purchose in economy closs on
mony US/0onodion ond Lolin lmericon
roules. 0onlinenlol will conlinue lo offer
free snocks ond unlimiled non-olcoholic
beveroges, including coffee, leo ond o
seleclion of sodo ond |uices.
I;FJ;C8;H(&'&
C:LH
0mon lir hos designed new lo corle
menus wilh 0ole 0ourmel for flighls
belween London Heolhrow ond Muscol,
0mon. There ore menus for eoch closs -
firsl, business ond economy. Foch uses
seosonol ingredienls, drows on bolh lrobic
ond Furopeon influences, ond combines
conlemporory ond lrodilionol elemenls.
Highlighls include covior, pooched fillel of
beef ond Loch Fyne grovodlox. 0mon lir`s
flighls from London lo Muscol leove in lhe
evening, so lhe oirline hos creoled
subslonliol dinner menus. Morning dishes
include o full cooked breokfosl.
We hove found lhol couples lrovelling
logelher will oflen shore lheir meols. 0ne
hos o Furopeon meol ond lhe olher lhe
lrobic seleclion, ond lhey hoppily swop holf
woy. 0ur Furopeon meols ore designed so
lhere should be somelhing for everyone,
including o lovely French covior - bul for
lhol you hove lo |oin us in firsl closs, soid
0erhord Fngleilner, monoger of inflighl
menu developmenl ol 0mon lir. n
economy, we offer o lhree-course meol - o
lighl oppeliser, followed by o choice of lhree
moin courses, including one dish wilh on
lrobic lwisl, ond o vegelorion oplion, wilh o
desserl lo finish.

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P:iv~le Fiols o:i:e o:oe:i:o svsle: [o:
i:[iol c~le:i:o wi Le i:sl~eo lo i:leo:~le
c~le:i:o :eouesls oi:ecleo lo C~e:osce:e Lv
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i:sl~:lv vi~ ~ secu:e o:i:e ~l[o:: wil
o:oe: [u[:e:l l:~ceo ~:o Luili:
:oli[c~lio:s lo ~e:l P:iv~le Fiol lo ~:v
sceoue oe~vs \ili: le svsle:,
C~e:osce:e Fiol Suo:l e:so::e c~:
c:e~le ~:o s~ve [~vou:ile :e:us [o: :ee~l
o:oe: ~ce:e:ls, ~s we ~s seecl ~:o
co:Li:e sl~:o~:o o: co::o:v :eouesleo
ile:s lo exeoile le o:oe: :ocess :
~ooilio:, we: :eouesleo Lv cie:ls,
C~e:osce:e c~: use le :~:~oe:i~
:eo:li:o loos lo :ese:l cie:ls wil
i:[o::~lio: o: lei: c~le:i:o exe:oilu:es
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/i:w~vs, ~s oeoveo le 0ueslLooix
o:Lo~:o slo:e soulio: lo ~ccel c:eoil c~:os
usi:o ils oi:lo[s~e ~:oeo oevices ~:o
l:~:s~clio:s ~l[o:: o: ~ [iols,
i:cuoi:o lose oe:~leo Lv C~ul~uou~
/i:i:es ~:o ReuLic /i:i:es 0ueslLooix is
~so :ovioi:o L~ce:o i:ve:lo:v co:l:os
lo :~:~oe le :ove:e:l o[ :ooucls o:
Lo~:o F:o:lie: is :ow sei:o s:~cs, :e~s
~:o Leve:~oes ~:o ~:s lo ex~:o ils :el~i
o[[e:i:o lo i:cuoe 0:Touc :e:c~:oisi:o
[o: o:ou:o co::eclio:s ~:o ole: l:~ve
:eev~:l oesli:~lio:L~seo :ooucls ~:o
se:vices 0[[e:i:o o:e co:ve:ie:l o:Lo~:o
slo:e ~l[o:: o: ou: L:~:oeo [iols is
~:ole: sle l~l Lol i::oves le
cuslo:e: exe:ie:ce ~:o [u:le:s le
i:leo:~lio: :ocess o[ F:o:lie: ~:o Miowesl
/i:i:es, s~io \~v:e ee:, execulive vice
:esioe:l ~:o C00 [o: ReuLic /i:w~vs
ReuLic /i:w~vs lwo L:~:oeo c~::ie:s,
F:o:lie: ~:o Miowesl, ~:e co:Li:i:o u:oe:
le F:o:lie: /i:i:es :~:e
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: /:i ZO1O Se:v~i: w~s ~w~:oeo le Eco
F:ie:ov /clio:s T:ov Lv P~:is /i:o:ls
/DPl ~:o le F:e:c E:vi:o::e:l~ ~:o
E:e:ov M~:~oe:e:l /oe:cv /DEMEl Te
~w~:o w~s [o: Se:v~i: suLsioi~:v D~se
~:oi:o, wic ~s [ou:o ~ w~v lo :euse
w~le: [:o: ice cuLes ~l Roissv C~:es oe
0~ue /i:o:l Eve:v o~v, oOO o[ icecuLes
we:e l:ow: i:lo w~sle co:~clo:s ~:o
le: i:ci:e:~leo, so D~se ~:oi:o oeviseo
~ :oceou:e lo :euse le w~le: [:o: ice
cuLes wil le e o[ co:l~i:e:s, [le:s ~:o
u:s / ils wo:so [oo:s ~:e :ow
ce~:eo wil lis :ecvceo w~le: Se:v~i: ~:o
ils suLsioi~:ies ~so :ese:leo [ou: ole:
:e~su:es [o: le l:ov 0:v /i: C~le:e:s
0/Tsl o:o~:ic ce:li[c~lio: [o: ils :e~s
D~se ~:oi:o ~:o CP/s :eouceo use o[
ce~:i:o :ooucls 0/Ts i:e:e:l~lio: o[
~ulo:~lic suloow: [o: co:ule:s ~:o
/C/ 0:vs w~le: suv l:uc Tese
:e~su:es we:e ~ ~w~:oeo EcoF:ie:ov
/clio: Ce:li[c~les, i: :ecoo:ilio: o[ lei:
:o:isi:o [ulu:e

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l:~vei:o i: eco:o:v c~ss o: [iols [:o:
/:sle:o~: lo D~:oo ~:o T~iei, DuL~i,
C~e Tow:, Si:o~o:e ~:o De:~s~: we:e
~Le lo coose [:o: [ou: oises u u:li le
e:o o[ /uousl ZO1O Te :e:u w~s ~:l o[
LMs Deicious :~:oe, i:l:oouceo i:
eco:o:v c~ss o: i:le:co:li:e:l~ [iols i:
FeL:u~:v ZO1O P~sse:oe:s o:oe:eo o:i:e,
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Te :e:u w~s o[[e:eo ~l ~ cosl o[ `1
L1ZZl e: ois Cuslo:e:s couo coose
[:o: olio:s i:cuoi:o ~ J~~:ese :e~, ~:
:oo:esi~: :ice l~Le, ~ De~ l~i~ :e~,
l~i~: oises, ~:o ~ :e~ o[ susl~i:~Le
o:o~:ic cice:, veoel~Les ~:o ceese
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c~le:i:o, :oouclio: ~:o :ovisio:i:o
oe:~lio:s i: 0u~v~oui, Ecu~oo:, lo ~ :ew
[~ciilv ~l Jose Jo~oui: oe 0:eoo
:le::~lio:~ /i:o:l Te :ew ilce: Leo~:
[u oe:~lio: o: o Juv ZO1O, ~:o ~s ~: oe:
~voul oesio:eo lo sl:e~:i:e :ocesses ~:o
~ow [o: :o:e w~:eouse slo:~oe Te
[~ciilv ~so [e~lu:es e:e:ove[[cie:l iol
[xlu:es ~:o io:ecisio: ~i~:ces
oesio:eo lo :eouce w~le: co:su:lio: 0~le
0ou::el oe:~les ~ seco:o [iol ilce: i:
Ecu~oo: ~l M~:isc~ Suc:e /i:o:l Te
co:~:v is ~so ex~:oi:o ils ~i:i:e c~le:i:o
~:o suv c~i: c~~Liilies lo Tovos
~:eo~ /i:o:l, we:e i:le::~lio:~ [iols
~:e oue lo sl~:l i: 0cloLe: ZO1O
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E:e:ov E[[cie:cv 0oo /w~:o [:o: le S:i
L~:~ Susl~i:~Le E:e:ov /ulo:ilv Te
co:~:v ~so oos S0 1/OO1.ZOO/
ce:li[c~lio: [o: Lesl e:vi:o::e:l~ :~clices
S:iL~:~: C~le:i:o ~u:ceo ~ wioe :~:oe o[
e:vi:o::e:l :~clices ove: le ~sl ve~: i: ils
[iol ilce: ~l D~:o~:~:~ie :le::~lio:~
/i:o:l Tese i:cuoeo ~: ~uloc~ve [ooo
w~sle sle:iis~lio: :~ci:e l~l oesl:ovs
ossiLe co:l~:i:~:ls i: le w~sle [:o:
useo [ooo l:~vs ~:o co:ve:ls il i:lo [ooo [o:
[~:: ~:i:~s Te co:~:v is ~so :ecvci:o
~ lves o[ w~sle :ooucls [ooo :oouclio:
w~sle, ~e:, ~slic, ovle:e, li:,
~u:i:iu: ~:o o~ss Te co:~:vs
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is e~oeo Lv le CE0, is i:e:e:li:o ~
l:eeve~: ~: [o: co:se:v~lio: Tis ~s
eve: see: e:ovees usi:o sl~i:s i:sle~o o[
i[ls, s:~ ove:s Lei:o useo [o: s:~ o~os
o[ [ooo, ~:o se:so:oe:~leo loiel [lli:os
Te:e is ~so ~ co::ee:sive :o|ecl lo l:~i:
e:ovees i: e:vi:o::e:l~ Lesl :~clices
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For lhis yeor`s slomic holy monlh of
Romodon, Fmiroles lounched severol
iniliolives wilh fosling cuslomers in mind.
For flighls deporling close lo flor, Fmiroles
provided smoll snock boxes ol lhe boording
goles. The snock boxes, conloining
vegeloble colzone, nomouro desserl, doles,
woler ond o lobon drink, served os o quick
snock so lhol possengers could breok lheir
fosl immediolely.
Possengers who were in flighl when lhe
sun sel were informed of lhe flor lime by
lhe coploin. Fmiroles provided lorge flor
meol boxes for fosling possengers in flighl,
comprising on orroy of lrodilionol lrobic
dishes such os hummus wilh crudiles, mini
lrobic breod, lrodilionol chicken showormo,
pislochio boklovo, doles, bonono, lobon
drink, colzone, dried opricols ond prunes,
ond roosled olmonds.
Non-fosling possengers lrovelling on
Umroh ond Jeddoh flighls received o cold
meol insleod of lhe regulor hol meol on
flighls loking off ofler sunrise ond before
sunsel, in respecl lo lhe mony Muslim
possengers compleling Umroh.
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Pockoging compony Leewoys
hos ocquired new business in lhe
oirline colering seclor by ollering
some of ils clienls` exisling producls.
The concepl wos lo improve lhe usoge,
disploy ond eose of hondling of o food-lo-go
solod snock producl, while ol lhe some
lime reducing cosl lhrough improved filling
ond seoling proclices. Leewoys olso
reduced moleriol usoge by odding vorious
slrenglhening feolures lo lhe pocks, which
enobled lhe compony lo reduce lhe
producl`s weighl by 18%. The complele
ronge of new pocks wos lounched on lhe
oirline morkel in June 2O1O.
To occommodole lhe success of lhis
ronge, Leewoys inlroduced o new rocked
worehouse. This hos helped il lo improve ils
slockholding copobilily ond reoclion lo
shorl-lerm demond.
The compony uses o voriely of lhermo-
forming mochines lo enoble compelilive
cosls, whelher producls ore needed in high
or low volumes. n oddilion, ony number of
moleriols con be used, so recycloble,
biodegrodoble ond susloinoble producls
con be monufoclured.
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Le:i~ ~s :e:ooeeo ils Dusi:ess Pus
:e~s o: [iols oe~:li:o [:o: M~o:io, wil
~ oi[[e:e:l :e:u o[ Meoile::~:e~: oises
e~c :o:l oesio:eo Lv ce[ Se:oi /:o~
P~sl:v ce[ P~co To::eL~:c~ ~s ~so
oeviseo :ew ~sl:ies [:esv :~oe [o: e~c
[iol, ~:o l:~vee:s :~v ~so e:|ov :ew
[~vou:s o[ ~~oe: D~.s ice c:e~: Liol
sue:s o: :iol [iols e~vi:o M~o:io ~ve
~so Lee: c~:oeo, ~:o ~:e :ow co:~:~Le
lo le l:eecou:se u:c :e:u Te :osl
:ece:l wi:e isl, wic is c~:oeo eve:v
l:ee :o:ls, i:cuoes wiles [:o: R|~s
D~ix~s ~:o Rueo~, :eos [:o: L~ Rio|~ ~:o
RiLe:~ oe Due:o, ~:o ~ :ewco:e: [:o:
C~oi. P~sse:oe:s c~: w~lc ~ vioeo l~sli:o
sessio: o: Lo~:o
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ve:lu:e wil Duo~:i~ /i:, i: wic le
c~le:e: oos ~ :i:o:ilv s~:e Te ~:l:e:s
wi esl~Lis ~ c~le:i:o [~ciilv ~l So[~
/i:o:l, wil i:ili~ vou:es o[ o,OOO :e~s
e: o~v LS0 Sv Ce[s co:li:ues lo ex~:o
i:lo :ew :~:els wil io o:owl
ole:li~, s~io /[:eo Rioe:, le co:~:vs
C00 [o: /[:ic~, e~sle:: Eu:oe, :oi~ ~:o
le Miooe E~sl LS0 Sv Ce[s ~so :ece:lv
wo: ~ co:l:~cl wil /i: C~:~o~, [o: eiol
cilies i: :o:l /:e:ic~, [ou: i: Eu:oe, lwo
i: /si~, ~:o [ou: i: L~li: /:e:ic~ LS0 Sv
Ce[s ~s se:veo le ~i:i:e [o: ove: 1Z
ve~:s i: 1 o[ lese oc~lio:s, Lul le oe~
secu:es :ew Lusi:ess ~l Lo:oo: e~l:ow,
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o~leo:ou :e:Le: oeSle:, wic suies
o:Lo~:o se:vice eoui:e:l lo ~i:i:es, is
i:vesli:o i: :ew eoui:e:l l~l c~: lu::
:ecvceo ~slic i:lo [ooo co:l~cl ile:s Te
co:~:v wi i:sl~ le :ew ~slic exl:usio:
:~ci:e ~l ils :~:u[~clu:i:o [~ciilv i:
ooosl:~le:, Deoiu: Exl:usio: is le
:ocess useo lo [o:: ~slic seels [:o:
s:~ ~slic o:~:ues Tese seels ~:e le:
[o::eo i:lo ~ wioe ~sso:l:e:l o[ o:Lo~:o
se:vice :ooucls suc ~s l:~v selus, ol
:e~ se:vice eoui:e:l ~:o [ooo Loxes Te
oecisio: lo ~coui:e le :ew :~ci:e:v w~s
l~e: ~[le: ~Lou: u:io:s :e:ese:li:o
e:ovees :e~ceo ~: ~o:ee:e:l wil le
co:~:v lo |usli[v le o:ole:: i:vesl:e:l
~:o ee le [~ciilv cosl co:elilive

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[e~lu:i:o Ci:ese oises oeveoeo wil le
Micei:sl~::eo Lei 0~:oe: :esl~u:~:l Te
:e:u is ~v~i~Le i: ~ c~sses o: o:o
o:o lo Dei|i:o ~:o S~:o~i [iols, ~s we
~s i: [:sl ~:o Lusi:ess c~ss [:o: o:o
o:o lo T~iei ~:o ~osiu:o, u:li Juv
ZO11 Te [:slc~ss o[[e:i:o i:cuoes
~elise:s o[ sicv :usl~:o luLe: ~:o
:~:i:~leo :~w: wil sicv veoel~Le, ~:o
:~i: cou:ses suc ~s s~uleeo sc~o wil
~s~:~ous ~:o s:i:o o:io: i: \0 s~uce /
se:ies o[ :ew :e:us, cove:i:o Lol Ci:ese
~:o \esle:: cuisi:es, ~:o oesio:eo Lv
:e:ow:eo o:o o:o e~le:ies suc ~s J\s
C~i[o::i~ ~:o le Dv:~slv Resl~u:~:l, ~ve
Lee: i:l:oouceo si:ce /:i ~s ~:l o[ le
~i:i:es Zl ~::ive:s~:v ceeL:~lio:s ee
\~ :i:i cooies i: six [~vou:sl ~:o
i:e~e c~es ~:e ~so Lei:o o[[e:eo o:
seecleo [iols u:li le e:o o[ le ve~:
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/~s~ /i:i:es ~s Leou: o[[e:i:o ils
o:le:: Diles [:es :e~ se:vice o: :e~:v
eve:v [iol ove: lwo~:o~~[ ou:s,
~owi:o cuslo:e:s lo u:c~se ~ ol, [:es
:e~ o: ic:ic s:~c ~c o: lwice ~s :~:v
[iols ~s :eviousv ~v~i~Le Te :e~
se:vice ~s ~so Lee: uo:~oeo wil :ew
o[[e:i:os oesio:eo Lv execulive ce[ Ci[lo:
Lves ew ile:s i:cuoe ~ o:ieo cice:
ci~L~ll~ s~:owic wil su:o:ieo lo:~loes,
L~si ~:o :ovoo:e ceese ~ s~~:i ~:o
[:es ceese ~le ~:o ~ [:es [:uil ~:o
ceese ~le Fo: L:e~[~sl [iols,
~sse:oe:s c~: s~:e ~ sc:~:Leo eoo,
:us:oo:, ceese ~:o ~: siel o:
eoo, ceese ~:o s~us~oe o: ~ w~:: Liscuil
Te ~i:i:e wi ~so co:li:ue lo o[[e: ils
/:ous Lee[ ou~:le:ou:o ceeseLu:oe:
0[[e:i:os wi oi[[e: L~seo o: li:e o[ o~v ~:o
[iol, ~:o wi cosl [:o: US$o L/Ol lo
US$ L/l
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Lu[l~:s~s Sl~: Ce[s cui:~:v :oo:~::e
is ceeL:~li:o ils 1Ol ~::ive:s~:v / lo
ce[ c:e~les ~ :ew i:[iol :e:u eve:v lwo
:o:ls [o: [:sl ~:o Lusi:ess c~ss o: o:o
~u [iols oul o[ 0e::~:v To ceeL:~le,
le ~i:i:e wi se:ve ~ o:e~lesl ils :e:u
o[ oises [:o: le ~sl 1O ve~:s o: lese
[iols ou:i:o Sele:Le: ~:o 0cloLe: ZO1O
F:eoue:l l:~vee:s ~ve oecioeo le :e:u
l:ouo ~: o:i:e L~ol Lu[l~:s~ is ~so
i:l:oouci:o seve:~ :ew :~clices suc ~s
:~i:o e~c Sl~: Ce[ :o:e ce:l:~ Fo:
ex~:e, ~sse:oe:s :iol Le o[[e:eo ~
seci~ s~l lo l~e o:e i[ le Sl~: Ce[ o:
oulv is :ow: [o: usi:o oive:se s~ls :
~ooilio: le ~i:i:e wi o[[e: ~ :o:lv
coice o[ c~ssic oises, suc ~s wie:e:
sc:il.e, ~o:osioe le Sl~: Ce[ :e:us
Lu[l~:s~ is ~so c~i:o o: sl~: owe: wil
~ :ew wi:e i: Eu:oe~: Lusi:ess c~ss [:o:
le esl~le ow:eo Lv ~clo: 0e:~:o De~:oieu
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Furopeon business |el operolor NelJels
Furope hos rolled-oul o new eco-friendly
colering pockoge ond recycling iniliolive.
The colering box is foshioned from
susloinobly sourced bomboo ond feolures
wooden cullery ond porceloin inserls - oll of
which ore recycloble. The lids ore olso
biodegrodoble, ond lhe porceloin inserls
con be re-used.
Foch box will now loke oboul holf of lhe
spoce of lhe previous colering box ond lhe
pockoge will be odopled lo suil lhe sloroge
requiremenls of lhe smoll ond mid-sized
|els in NelJels Furope`s fleel. Recycling
lorgels hove been sel ond NelJels is
working wilh ils crew, locol FB0s, onchor
colerers ond cleoning componies lo ensure
lhol equipmenl con be reused ol lhe end of
eoch flighl lo moximise lhe impocl of lhe
new pockoge.
NelJels Furope lokes ils environmenlol
responsibililies seriously, ond lhis new
pockoging is |usl one woy in which lhe
colering deporlmenl con conlribule, soid
Ricordo Poivo, senior colering monoger ol
NelJels Furope. We`re encouroging our
crew lo work wilh our ground sloff lo
ochieve ond exceed our recycling lorgels
ond minimise wosloge.
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Organised by Partner Ofcial Sponsor
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Dubai I nt er nat i onal Convent i on and Exhi bi t i on Cent r e, UAE
31 Oct ober - 2 November 2010
5
t h
Travel Catering Services Exhibition
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This is the industry meeting and sourcing platform for the international
travel market, connecting airlines, cruise and rail operators from around the
world with suppliers, chandlers and all the intermediaries in between.
The ITCA Dubai 2010 Exhibition is the only dedicated travel catering
services event for the region and one of the largest exhibitions of its kind
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Time is running out for
airlines to reduce or, at least,
better manage their inflight
waste. Pressure is mounting from
airports, local authorities, government
agencies and lobby groups to devise
onboard solutions that cut back on the
waste despatched to landfills as well as
facilitating the whole recycling process.
Airlines are asking us how we can
help them meet these demands, says
Daniel Percy, marketing manager at
Airbuss aircraft interiors division. The
main pressure is coming from higher
prices for landfill.
Municipal authorities in Europe, the
UK and the USA have already begun to
charge airlines higher taxes for each tonne
of waste sent to landfill. At London
Heathrow, where airlines dump 70 tonnes
of waste a day, imposts will jump from
40 (US$62.50) to 72 (US$112.50) per
tonne by 2012. At some US airports
charges are set to triple over the next few
years, especially at long-haul hubs.
According to a 2010 study by US
lobby group Green America, the average
airline passenger generates 1.30 lb
(0.59kg) of waste per flight. However at
San Diego International Airport, an
environmental plan has already cut that
to 0.50 lb (0.23kg) per passenger, and
the airport has mandated airlines to
halve that again by 2012. One of the
greenest airports in the USA, San Diego
recycles over 80% of inflight waste,
mainly in the form of aluminium, glass,
plastic, cardboard, paper and steel.
I;FJ;C8;H(&'&
Thomson Airways is on a tight weight loss schedule.
ts selI-imposed target is to shed .5 tonnes oII its
aircraIt by the end oI 2010. And the airline is leaving
no kilo unturned as it closes on the deadline. The plan
calls Ior a third oI all onboard waste to be recycled,
the equivalent oI 13 tonnes oI aluminium a year, and
everything has come under the microscope.
n the toilets, a switch to Ioaming soap has cut the
number oI bottles by halI, or 0,000 a year. Rather
than bin the headsets in premium class, the earpieces
are replaced while broken ones are xed. n economy
class passengers pay Ior headsets, and take them
home. The blankets come in a package sourced Irom a
sustainable Iorest instead oI plastic. Deirdre Kotze,
environmental manager at Thomson says this means
there`s 00,000 less plastic bags going to landll
every year. The inight magazine has also slimmed
down in pages Ior a per-ight weight loss oI |ust 3 lb
I1.3kgJ, but it all adds up - the total 00
2
saved per
year adds up to 2 tonnes.
Finally, Thomson is switching Irom material to
leather Ior the seat covers. t says the leather doesn`t
need laundering Isaving 150,000 industrial washings a
yearJ, has twice the liIespan and can be recycled.
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Similarly, UK airport operator BAA is
pushing through tough targets. Last year
waste per passenger at London Heathrow
fell from 0.82 lb (0.37kg) to 0.79 lb
(0.36kg). Although these reductions seem
low or even insignificant, they are all
heading in the same direction. The reason
for the authorities haste is the frequency
of flights. In the US alone the number of
passenger trips approaches 700 million a
year, producing some 450 million tons of
inflight waste.
Passengers are also eating and
drinking more in Europe meal numbers
on non-domestic flights rose in every
quarter last year, up by between 12 and
24%. Meal numbers on flights to Asia
showed roughly comparable growth.
S0RT T 0UT The pursuit of green solu-
tions is forcing new inflight disciplines.
Airports want airlines to improve the
way they separate waste during flights
especially aluminium cans, plastic and
food so they are more easily and
quickly sorted on terra firma. However
conflicting requirements often complicate
things. For example, the USAs Manual for
Agricultural Clearance says aluminium
cans, glass, and plastic containers can
only be recycled if they have never held
milk or other dairy products they cant
even be stored next to milk products.
Some authorities insist that to recycle
anything, all products must be separated
on board, a regulation which many
airlines interpret as a ban on recycling
any international waste, argues Green
Americas report. Further complicating
things, certain airports work on either a
centralised waste system where the
airport is responsible for managing the
inflight waste, or a decentralised waste
system where the airline does the job.
Confusingly, the result is that cabin crew
have to adjust their collection procedures
according to the destination.
Food is a particular problem because
some governments ban or restrict its
recycling in line with disease prevention
regulations. For instance, Heathrows
owner BAA recycles about 60% of
inflight cabin waste but requires airlines
to separate leftover food for incineration.
Even though Heathrow boasts two
dedicated airside facilities for processing
waste, much of it still goes to landfill.
LE/D0 TE \/Y The good news is
that more airlines are pursuing greener
inflight strategies with new kinds of
packaging, onboard streaming and
recycling programmes.
Delta Airlines gets top marks from
Green America for its response. Among
other things, it boasts menus made from
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recycled paper and printed with soy-
based ink, and carpets that are recycled
when worn. Within the next couple of
years, Delta plans to serve food and drink
in containers made from disposable corn
products. The airline already recycles
aluminium cans, plastic bottles and trays,
drink cups and newspapers.
On Virgin Atlantic, ranked third in
the Green America survey, waste
management is part of the crews job
description. Flight attendants collect
plastic glasses for reduction into pellets
that are then converted into coat
hangers or even video cassettes. They
also gather economy-class amenity kits
after the flight and separate out unused
items to be added to new kits. Once
upper-class dining linen is worn, its
donated to prisons rather than dumped
on landfill. Similarly, out-of-date
magazines are given to hospitals.
Suppliers are expected to do their bit.
For example wine companies now
supply champagne in reusable cardboard.
The airline has pledged to recycle or
reuse half of its inflight waste by 2012.
Short-haul carriers typically generate
less waste but airlines such as easyJet are
also reorganising procedures by having
cabin staff separate recyclable and non-
recyclable materials into different
coloured bags.
L0TE TE L0/D Leading suppliers
such as LSG SkyChefs also have an
important role to play, particularly in the
pursuit of ever-lighter equipment
LSGs Quantum trolley, developed in
cooperation with Norduyn (see page
12 and 36 for more details) is a good
example.
Thorsten Strauss, marketing director
at inflight supplier deSter says that for
airlines, weight loss is everything. deSter
is a division of the giant Gateway group,
which distributes the Aerocat lightweight
trolley, and among other products
provides thin glasses for Lufthansa. An
internal deSter study conducted by two
European universities shows that nothing
in the lifecycle analysis of an inflight
service product comes even remotely
close to the impact of weight, says
Strauss. Weight is proportional to fuel
consumption and that is proportional to
cost and emissions. The impact of the
weight-driven emissions makes all other
lifecycle steps negligible by comparison.
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For much the same reason, anything
that saves space is highly desirable.
DeSters 2009 breakthrough, the Lean-on
Me (LoM) tray, stacks so efficiently that it
allows airlines to dispense with one out
of four trolleys. According to Deirdre
Kotze, environmental manager at Tui-
owned Thomson Airways, which has
been judged the most environmentally
responsible airline at the British Travel
Awards for the last four years in a row,
the LoM tray allows us to free up on
average three and a half carts worth of
space previously used for catering. The
overall result was a 14% reduction in the
weight of surplus products, a 6% jump in
consumable offerings, and a net saving
in weight of about 385.81 lb (175kg)
for every B757-200. In terms of CO
2

reductions, it amounts to about 1,700
tonnes a year, adds Kotze.
And thats not all. The extra space freed
up by the LoM tray means the airline can
now store both outbound and inbound
catering in the galley. In turn, this
translates into a reduction in the use of
ground infrastructure during turnarounds,
with consequent savings in time and cost.
DRE/ T D0\ Suppliers are also fast
developing biodegradable products.
Since April, Brazils TAM Airlines
has been serving food in sugarcane
packaging. As Claudia Ling of LSG
SkyChefs, which designed the range for
TAM, says, these products have all the
right credentials: The material is a non-
tree, annually renewable material that is
100% biodegradable.
Some types of inflight waste can be
recycled more efficiently than others.
Water, for instance. As Servair, the Air
France-owned catering giant, has found,
ice cubes can be given another life. Rather
than throw them into waste compactors
for incineration, the companys base
handling operations now melt and reuse
them to clean workshop floors.
Similarly LSG SkyChefs, which washes
over two billion components every year
from trays and cutlery to trolleys, has
figured out a method of operating 500
industrial dishwashers located at over
200 facilities around the globe at
maximum ecological efficiency. The
machines were connected to a central
computer that controlled their operation
in real time, explains Ling. Everything
is monitored on a continuous basis and
it has led to significant savings in energy
and water consumption.
One of the systems secrets is SIMBA,
a water consumption and energy tracking
tool that is so efficient that at certain
sites the use of water and detergent is
down by 50% and energy down by 15%.
According to LSG Sky Chefs, other
on-ground measures often yield big
results. In the US and Asia, we imple-
mented a recycling process for aluminium
cans and cardboard at selected sites, says
Ling. At Hong Kong this has already
resulted in waste reduction of 11%.
However, ecological virtue inevitably
comes at a price. For example, starch-
based plastics are ten times more costly
than disposable plastics. Still, suppliers
are working much harder than even two
years ago to offer green solutions and
their job will be easier when a new wave
of bio-friendly polymers becomes more
freely available and more affordable as a
result of economies of scale.
At present the advances in materials
technology are incremental, adds
deSters Strauss. Until these new
polymers appear, the challenge is in
engineering and design. Convinced that
the long-term future of polyethylene
terephthalate (PET) products will be in
recycled source material, deSter has
invested heavily in expanded production
of these plastics.
C0LLECT\E C0SCECE Meanwhile
were far from a global governmental
consensus on the seriousness of the
problem. While most airlines flying into
North America, western Europe,
Australasia and, to a lesser extent, the
Middle East operate under increasingly
stringent official guidelines, many other
countries remain relaxed, particularly in
Asia and emerging markets. Still, its
clear that the industry is rapidly
developing an environmental conscience
even if some airlines are more aware
than others. Airlines want to do
recycling they want to do the right
thing, says Airbuss Percy.
However theres only so much that
can be done in the air to reduce the
volume of waste destined for landfill and
recycling on the ground. To put it another
way, however hard San Diego tries,
passengers will never leave behind zero
waste. The main onus is still on
municipal and other authorities to invest
in airport facilities. Thats why BAA has a
zero landfill policy. The airport operator
plans to recycle half of all waste from
Heathrow and Gatwick and to incinerate
the rest to generate electricity.
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FIRST CLASS WATER
FOR EVERY SEAT
Ensure clean water for your
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For over 20 years our Ultraviolet water treatment units
have set the aerospace standard throughout the world.
Our innovative systems provide continuous on-board
water disinfection throughout the entire aircraft, killing
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Its a right, not a privilege.
www.water.aero | sales@water.aero
F U L L Y E N G I N E E R E D , F L I G H T Q U A L I F I E D WA T E R T R E A T M E N T U N I T S & S Y S T E M S
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SPICE stands for space
innovative catering equipment,
and given that the prevailing
ATLAS and KSSU galley standards were
developed to support the service entry of
the B747 and McDonnell Douglas DC-10
wide-bodies in the early 1970s,
innovation in the catering field can hardly
be considered premature.
Using the ATLAS tray size as its basic
unit, to avoid making existing trays and
drawers obsolete, SPICE replaces the
traditional trolley with a foldable service
cart and lightweight boxes. The boxes are
stowed in flameproof, 9g-certified galley
compartments, so they can be made of
lightweight materials such as cardboard
or plastic. A transfer table in the galley
lifts boxes into storage compartments
above the counter, so space can be used
more efficiently.
Airbus says the result is a smaller,
lighter, more ergonomic and more
efficient galley. And not just a bit smaller
or lighter: it calculates the weight saving
at 400-600kg for a typical wide-body
seating 250-300 passengers, and well over
a tonne for an A380. At the same time,
the space saved by the more efficient
storage, along with standard-sized
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BERNARD F TZ5 M0N5, / RL E C/TER 0 TER/T 0/L
equipment and higher-capacity ovens
and beverage makers, typically means an
entire galley monument can be removed,
making room for additional seats.
TUR0 P0T But what is the path
from concept to service? Weve been
talking to customers and showing them
the galley, says Daniel Percy, aircraft
interiors marketing manager at Airbus. In
response to feedback, Airbus has been
using an A330 fuselage with an economy-
class cabin at its headquarters in
Toulouse to evaluate the galleys impact
on turnaround time.
Loading an aircraft, especially at the
rear door, is usually the critical path on
the turnaround for a wide-body, says
Percy. So weve been asked to test that,
benchmarked against todays turna-
rounds. Gate Gourmet, Servair and New
Rest have all been involved, and LSG Sky
Chefs will be. First we will record
turnarounds of aircraft on the apron at
Door 4, that is our benchmark.
A galley installed at the Door 4 area in
the A330 fuselage will be used to test
devices that can speed up the turnaround
time. Today you have to move each
trolley individually, says Percy. You cant
.
I;FJ;C8;H(&'&
create a device that can help you to speed
up your turnarounds, but with SPICE,
because we use boxes, we can. Well be
testing different configurations to see how
much we can reduce loading time.
The other aspect the airlines asked
Airbus to validate was the cabin service,
particularly in economy class. Weve
done some testing already and we were
very encouraged, says Percy. The cabin
crew that we tested with said they
thought the service was quicker, but we
didnt have a benchmark. So this year
were benchmarking airline economy
service, measuring how long it takes, and
then well serve the same number of
passengers in our mock-up in our
fuselage in Toulouse and see how long it
takes with SPICE. It should be quicker.
The tests will also cover new processes
for handling waste on board. Waste
handling is very difficult with ATLAS
galleys, says Percy, but a lot of waste is
generated caterers at London Heathrow
alone send 70 tonnes a day to landfill or
incineration. Percy says the long-term
vision would be to use all food waste for a
power generation technology such as
anaerobic digestion, typically producing a
gas that can be burned, with a usable
fertiliser as the by-product. To that end it
is working with waste bag specialist
Onboard Logistics. Weve tested their
bags with SPICE and its very flexible, says
Percy. The folding cart is open at the top
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so you can just hang the bags down inside,
enabling a lot of segregation very easily.
M\ /D M/TC Introducing a new
galley standard will inevitably cause
difficulties during the changeover,
particularly when an aircraft with one
galley standard has to be replaced by one
with another. But that happens already,
Percy argues. A survey of airlines found
that 55% already had more than one
standard of galley; even within the ATLAS
standard there is enough variation to
constrain what trolleys can go where.
Work with airlines that have been
operating dual standards further suggests
that around 0.4% of flight cycles involve
the use of a substitute aircraft. Sometimes
the aircraft will be swapped to the same
type of aircraft, so thats no problem,
says Percy. Operational constraints such
as crew availability often dictate that the
same type of aircraft is used.
The only time youre going to get
a problem with SPICE is when you need
to swap your aircraft and you dont have
another aircraft with the same standard,
says Percy. If the replacement was a
SPICE aircraft then all the catering
that had been prepared for the first
aircraft would have to be redone. And
that causes a delay of about three hours
and a typical cost of around US$60,000
(37,874]. But Airbus model, which
Percy says was regarded as conservative
by airlines, suggests that each wide-body
is likely to suffer such a delay no more
than once each year.
The benefits are much more
significant. The calculated fuel saving from
the reduced weight would cancel out the
potential recatering cost. And the gain
from the additional seat weight
saving alone would outweigh it 10 times.
When you look at the numbers it
makes perfect sense, says Percy. You can
cover those costs. To assuage airlines
concerns he sometimes reminds those
with more than one galley standard that
they must have done a business case to
look at harmonising the galley standard
through retrofit. But nobody does them,
because the costs of these recatering
delays are so small that you cant afford to
pay over a million dollars for a shipset of
new galleys it doesnt stack up. So
whatever the cost of these recatering
delays, it must be significantly less than
the new shipset of galleys. Otherwise
airlines would be doing galley retrofits all
over the place, when they merge for
example, but they dont do them, because
theres no business case.
P/ RELEF The benefits, too, go
beyond weight and space saving. We tend
to concentrate on those hard economic
numbers, but injuries in the galley are the
top cause of injuries to cabin crew on
board aircraft, says Percy. Back strains
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I;FJ;C8;H(&'&
0nce upon a time, oI course, there was no ATLA5
galley standard. Developed as part oI a broader
standardisation eIIort to help contain the cost and
support requirements oI the new B77 and McDonnell
Douglas D0-10 wide-bodies, it was the work oI an
engineering group combining experts Irom partners
Alitalia, LuIthansa, Air France, 5abena and beria,
the K55U group oI KLM, 5A5, 5wissair and UTA
developed parallel standards.
LuIthansa`s Juergen Trzaska headed the ATLA5
galley engineering group. At that time each airline
had its own standards and each country had its own
galley suppliers, he recalls. We took the best
elements Irom each and adapted them, oIten using
new techniques and materials.
Modularity was the key, with each component -
storage, ovens, reIrigerators and so on - sized in
multiples oI the smallest element, the tray, so that
the airlines would be Iree to vary the detailed
conguration.
Retrotting the new galley to existing aircraIt could
be done economically only during a ma|or overhaul,
Trzaska says, so we took the overhaul cycle oI Iour
to ve years as the installation target.
The new galleys provided 10-15% more usable
volume, so additional seats could be tted to make
the installation cost-eIIective. Reduced maintenance
and overhaul costs also helped balance the equipment
cost. And careIul scheduling during the changeover
period helped minimise exposure to recatering costs.
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from lifting could be reduced by the SPICE
transfer table, while finger injuries from
cabin crew struggling to free stowed
trolleys whose wheels have swivelled
perpendicular to the extraction direction
should be eliminated. The SPICE boxes
roll on roller mats, explains Percy. They
can only roll in one direction, so theres no
question of them being blocked.
Another ergonomic improvement is the
simple reduction in the amount of cabin
crew activity required, such as moving
individual bottles and so on from standard
unit trolleys into drawers and the tops of
trolleys. When youre on the aircraft, at
the top of climb they pull the curtain
across and then you hear a lot of rustling
and banging for 10 or 15 minutes, and
then they come out with some drinks,
says Percy. With SPICE, the box is already
prepared by the caterer, it just comes out
of the galley, straight onto the cart and can
be served immediately. Its nicer for the
crew and better for the passengers. And
low-cost carriers and people selling drinks
on board will have more sales time.
P0T T0 PR0\E Along with the loading
and serving trials, Airbus is working with
individual airlines on customised business
cases. They give us their data about how
they pack their galley, we repack it into
SPICE equipment and prove that the space
is won, says Percy. Some people find it
quite unbelievable that you can get rid of
a whole galley. But Ive been through
numerous examples with loading sheets
and figuratively speaking packed every
single item: taken trays, bottles and so on
out of ATLAS boxes and put them into
SPICE boxes in the galley on paper
and shown them where all the boxes and
items are and that the galley is empty.
The second part of the analysis is a fleet
study. We plug in the numbers for the
recatering delays and other costs, such as
the costs to the caterer of buying the
trolleys used on the ground and additional
floor area in their facilities, says Percy.
The result, he says, is an impressive
US$1.5 million (0.95 million) net present
value (NPV) per wide-body aircraft over a
15-year aircraft life at a discount rate of
10%. If the NPV is zero that means youve
already made the return you expect from
that investment, Percy elaborates. So if
youve got anything positive on top thats
additional payback.
'/
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More and more airlines are
finding ways to make extra
money from onboard food.
Dutch airline KLM, for example, is
offering economy passengers on
selected long-haul routes the chance to
go la carte for `15 (12.25). Under
the pilot scheme this summer, passen-
gers will be able to choose from four
dishes (selected and paid for when
checking in online) on flights from
Amsterdam to Bangkok and Taipei,
Dubai, Cape Town, Singapore and
Denpasar. The wishes and choices of
our customers are key. We will be test-
ing them during the pilot project. Our
aim is to align our products even more
6C8>AA6GN..'.
I;FJ;C8;H(&'& .
PAUL 5KELD0N, / RL E C/TER 0 TER/T 0/L
closely to what different customers
want, explains Erik Varwijk, executive
vice president of KLM Commercial.
E/LTY C0CE Meanwhile
Continental Airlines is also introducing
paid-for healthy food upgrades in
economy class on some domestic flights
within the US and Canada and on some
Latin American and Caribbean routes
from later this year. In this case, the move
comes as a forerunner to the airlines
plans to stop serving free meals on these
services from this autumn. However, the
airline will still offer complimentary
meals in economy on all long-haul flights
over six hours, domestic or otherwise.
6C8>AA6GN..'.
.
I;FJ;C8;H(&'&
The service is available on all Virgin
America flights, however, many are
short hops and the airline foresees that
most shopping for food, drinks and
goods will take place on longer flights
where the passenger has more time to
fill. According to Burr, passengers on
domestic-only flights no longer expect
things for free, but do want high
quality when paying for inflight service.
Continental agrees, stressing that its
move away from complimentary meals
to a paid-for model comes after most of
its competitors on domestic routes have
already gone down the paid-for route
for inflight catering.
D0 DUSESS Inflight catering is set to
be big business, according to seatback
technology provider GuestLogix. Global
onboard duty-free sales typically amount
to around US$3 billion (1.9 billion)
each year, but the sale of meals,
beverages, comfort items, entertainment,
seat upgrades, travel-relevant destination-
based products and services will likely
surpass onboard duty-free sales this year,
says Richard Cushing, GuestLogixs
senior vice president and general
manager. Onboard point-of-sale (POS)
technology is driving this trend.
In addition to offering food and
drinks through the IFE system, Virgin
America has also teamed up with
SkyMall to enable flyers to shop from
their seatback from hundreds of top
brands like Sony, Canon, Sharp and
6C8>AA6GN..'.
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Our traditional free-food model has
served us well for many years, but we
need to change to reflect todays market
and customer preferences, says Jim
Compton, executive vice president and
chief marketing officer at the airline.
Virgin America is going even further,
tapping into the potential offered by
the IFE system to enable passengers to
order on-demand, in the air. The airline
recently adapted its Red IFE platform
to allow customers to, essentially, run a
tab swiping their card when they sit
down and then ordering and shopping
during the flight. The tab is closed
either by the passenger or automatically
when the aircraft descends to land.
The airline has also updated the
kind of food offered, after finding that
passengers, especially on the airlines
transcontinental flights, want healthy
food and are willing to pay for it. In
July 2010, Virgin America launched a
range of fresh snacks in its cabins,
designed to meet the demands of
travellers looking for a healthy option.
It also offers food pairings, where the
customer pays for what is essentially a
meal deal; and a range of special
cocktails. Examples include a Pacific
brie and turkey sandwich, paired with
Popchips and Peach White Honest Tea,
available for US$13.60 (8.72).
Selling food on our flights is an
important revenue stream for us and
has been since we launched in 2007.
But its all about our philosophy of
giving our guests choice to shape their
own flight experience with us, says
Amy Burr, director of ancillary revenues
at Virgin America. We have found,
through research, that passengers are
willing to spend on average, about
US$21 (13.47) per person per flight,
mainly on the longer haul services,
typically transcontinental, so we are
looking to tap into that with food that
they want, and a shopping experience
as well all through the seatback
entertainment system.
O1
OZ
Michael Kors. The move marks the first
time that SkyMall, which usually
provides inflight shopping catalogues,
has developed a product line designed
specifically for purchase through a seat-
back IFE system. Its much like internet
shopping, with the goods delivered to
you at home seven to 10 days later, says
Burr. And it fits with Virgins aim to
give our guests as much choice as
possible when they fly with us.
So how will inflight sales evolve?
While today much of the sales activity
is dependent on specialised onboard
POS devices to complete transactions,
tomorrow the onboard buying experi-
ence will increasingly incorporate
access through IFE, personal devices
such as the iPhone and the Blackberry,
and wherever there is internet access,
says Cushing.
FR/UD PRE\ET0 One challenge
is the risk of fraud, as with other
real world retail platforms. But the
majority of onboard transactions today
do not occur in real time, as they are
batch processed upon arrival at the
airport, says Cushing. GuestLogix has
taken steps to help mitigate fraud
through an end-to-end retail system
design that is compliant with the latest
payment industry security standards.
The airlines have also instituted inflight
purchase limits to mitigate financial
risk. With the introduction of inflight
connectivity and real-time access to
credit card authorisation, these limits
can be eased and operators will soon be
able to sell a greater variety of products
at higher prices.
Cushing believes another, perhaps
greater challenge, is perception. The
greatest challenge facing onboard
retailing is overcoming the perception
that airlines by nature are not retailers,
he says. This is changing, however, as
airlines begin to place more emphasis on
developing ancillary revenue streams
and hire personnel from the retail
industry to help optimise the onboard
retail space. Additionally, as transactions
become more frequent and complex the
need for security rises.
But what does this mean for the
crew and the traditional trolley service?
For Virgin America, minimising the use
of carts has been in its DNA since the
airline was launched, so its on-demand
food service is all part of that ethos.
When Virgin America launched we
had food on demand from our touch-
screen seatback system Red, and have
always tried to minimise the use of
carts, says Burr. Virgin America flyers
can order what they want, when they
want, something that has received
hugely positive feedback, especially on
our long-haul routes.
And the crew seem to like it as
much as the passengers. We have
found that our remote digital ordering
has been welcomed by crew, as it allows
tailored ordering, eliminates mass
service and helps keep the aisles more
clear, says Burr. Weve had this since
6C8>AA6GN..'.
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I;FJ;C8;H(&'&
Even without Ìancy` FE-enabled ordering, there are
still ways oI increasing revenue on board. Many
airlines are getting into bed with big brands to catch
passengers` eyes and wallets. UK budget airline
EasyJet, Ior instance, has teamed up with 5tarbucks
to deliver VA ReadyBrew tea and coIIee to passengers
on its ights, all oI which count as short haul.
Meanwhile U5 budget airline 5outhwest is oIIering
passengers 0orona beer Ior U5$5 I3.21J a can Ithe
same price as the standard beer carried by the
carrier, it has to be saidJ. The airline is also using the
tie up with 0orona to do a bit oI viral marketing,
encouraging passengers who do opt Ior a can to
photograph themselves en|oying their 0orona
moment and then tweet it once they are on the ground
Ithey could win a trip in returnJ.
0ontinental Airlines has teamed up with cocktail
mixer brand 5tirrings, energy drink maker Red Bull
and 5kyy Vodka to oIIer passengers, Ior U5$ I5.77J,
a choice oI three heady cocktails based around the
drinks companies` products - a 5tirrings mo|ito,
a 5tirrings pomegranate martini, or a Red Bull
Energy Drink - U5$3 I1.2J on its own or U5$ with
5kyy vodka.
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USA at present with a flying time not
exceeding five hours. The only reason
why it is possible in these regions is
due to the sheer volume of low-cost
carriers and the interchangeability of
both the leisure and business travel
market that travel on both airline busi-
ness models, he says. This is due to
the hybridisation of the low-cost airline
business model, which enables a low-
cost airline to become more appealing
to the market that was not initially part
of its target market. The economic
downturn further accelerated the
interchange of passengers between
different airline business models.
TR/D0 PL/CES So what does this
mean for passenger expectations? In
Europe and North America, low-cost
airlines are considered a norm, and
full-service airlines charging for food is
also becoming accepted as the norm,
simply because of the same passengers
interchanging between the business
models with a very fine line between
the two, says Sukkhasantikul. Such
concepts will be unlikely to occur on
full-service airlines in other regions,
particularly Asia Pacific, where low-cost
airlines are not yet mature.
So will practices from short-haul
economy become acceptable in long
haul, business or even first class?
Charging passengers for food on long-
haul flights will only be reserved for the
long-haul low-cost airlines, says
Sukkhasantikul. Charging for food in
business- and first-class is very unlikely
to occur. Even low-cost airlines like Air
Asia and Jetstar provide meals free of
charge in their premium cabin on long-
haul operations.
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launch, and the response from crew has
been overwhelmingly positive.
But are passengers willing to put
their hands in their pockets? Onboard
ancillary revenue is a growing revenue
stream for us and all airlines, and we
want to drive it in a way that gives
travellers more value-added options they
will appreciate, says Virgin Americas
Cush. Believe it or not, custom
cocktails, food pairings, an open tab and
shop have all not only been part of our
roadmap from launch, but theyve also
been requested by our guests.
Max Sukkhasantikul, consulting
analyst in the aerospace and defence
group of business research and consult-
ing firm Frost & Sullivan, believes the
model for charging passengers, started
by low-cost carriers, is increasingly
being taken up by full-service carriers
as competition grows. This however is
only possible within Europe and the
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On a recent trip to Frankfurt
to check out Lufthansas
exclusive first-class terminal,
Airline Catering International caught up
with Marc Fosh, who was in town at
LSG Sky Chefs headquarters to review
the final presentation of his menu for
the Lufthansa Star Chefs programme.
0. \/TS Y0UR D/C0R0UD /D
0\ \0ULD Y0U DESCRDE Y0UR
S0/TURE STYLE
Ive spent the last 20 years in Spain
hence my philosophy and my kind of
food is very, very Mediterranean. I dont
cook with cream and butter and I try to
keep things light and natural. Im all
about clean cooking clear flavours
and simple presentation so people can
actually see what theyre eating. Its all
very different from my classical French
training I undertook back in the UK
and what I was doing when I first
started in this business. I think
you should try and look after your
customers by making sure your food is
healthy, light and enjoyable. That way
they will keep coming back and wont
die of a heart attack!
0. 0\ M/Y DSES /RE Y0U
PREP/R0 F0R LUFT/S/
The dishes I have created for Lufthansa
are mainly taken from my Simply Fosh
Restaurant and the new Tasca de
Blanquerna menus, which both feature
contemporary Spanish influences. We
originally prepared and presented 32
dishes to Lufthansa, which we then
scaled down to 21 dishes 11 in first
class and 10 for business class.
0. \/T \/S TE 0RE/TEST
C/LLE0E 0\ER/LL
The sheer scale of the programme we
have quite a small infrastructure as we
are a 70-cover restaurant so it was
B6G8=
ANTH0NY JAME5, / RL E C/TER 0 TER/T 0/L
mind boggling when we realised up to
600,000 passengers will get to taste our
food on board! Its obviously a
challenge to get the correct consistency
across so many flights.
0. \LL TE F00D DE TE S/ME /S
T/T Y0UR REST/UR/T
No if youre honest, thats impossible.
Its not really viable for an airline and
its catering partner to cook and prepare
everything exactly the same as we can
in the restaurant. There isnt a team of
ten chefs on the aircraft preparing these
dishes instead everything has to be
prepared in advance and obviously
theres a big difference in how we plate
up at the restaurant. Instead the aim is
to ensure the flavours really come
through so that passengers get a feeling
for what you are about. In this sense
the menu should convey the philoso-
phy of the chef and where he or she is
from and his or her particular flavour
combinations. Hopefully it will give
passengers a reason to visit next time
they are in Mallorca and they can
compare for themselves!
0. \/T \ERE S0ME 0F TE
C0STR/TS \0L\ED
In Spain the pig is king theres lots of
pork or ham but Lufthansa wanted to
steer away from those ingredients. Fish,
particularly shellfish, is also difficult to
do well on an aircraft. So there were a
few restrictions, but they were fairly
easy restrictions once it was all made
clear you just sit down and start
writing the menus and think about
what youre going to do. Cost wasnt an
issue in itself, although there were a
couple of ingredients they asked us to
avoid for this reason caviar and
oysters! The biggest cost is actually
labour so you always have to bear
this in mind for example, adding an
I;FJ;C8;H(&'& .
B6G8=
Marc Fosh is one oI Europe`s most exciting and
creative cookery talents and one oI Britain`s most
successIul culinary exports. He began his career at
the tender age oI seventeen working at London`s
0reenhouse restaurant, beIore moving on to the
Michelin-starred 0helsea Room at the 0arlton Tower
Hotel. n 11 his passion Ior discovering new dishes
led him to 5pain where he became part oI the 5panish
resurgence onto the global, gastronomy map. Living
and working in 5pain he developed his own unique
style oI cuisine Iocusing on Iresh ingredients and
quality oI produce, to which he adds a touch oI
inspired genius. The result is modern, yet simple
cuisine with clean tastes complemented by depths oI
avour and presentation. His cappuccino oI lobster
and coconut with caviar has been described by the
London Evening 5tandard as sex on a plate. n 2002
Marc become the rst and only British cheI to be
awarded a Michelin 5tar in 5pain. n 200, Marc
opened his own restaurant, 5imply Fosh, located in
the Hotel 0onvent de la Missio in Palma de Mallorca.
The menu Ieatures authentic Mediterranean Iood with
a modern twist. Marc`s latest restaurant is Tasca de
Blanquerna, which places a strong emphasis on local
produce, organic ingredients and sustainability, and
in doing so serves authentic 5panish dishes with a
sprinkle oI Fosh magic.
bZZiBVgX;dh]

I;FJ;C8;H(&'&
orange segment has a far greater labour
cost than the actual ingredient cost. Its
not so much about the ingredients, its
the cost of how each meal is produced.
0. 0\ D0ES TE PR0CESS \0R
LSG Sky Chefs sent a team to the
restaurant where we presented our
original 32 dishes. They then went away
and worked on them to adapt them to
the necessities of onboard catering. We
then had a final presentation of the
dishes at LSGs headquarters in
Frankfurt, where we inspected the
results and made a few adjustments
where necessary. LSG is very experi-
enced and I have been very impressed
with the results working with star
chefs from all over the world helps LSG
to grow and to get new ideas and to see
different things. Im now looking
forward to actually going on board and
tasting the food thats the real test.
0. 0\ D0 Y0U C0MPES/TE F0R /
L/C 0F T/STE /T /LTTUDE
When Im writing recipes and thinking
about food for my restaurant, I try to
incorporate at least three different senses
upon first tasting: salty, sharp or sweet. I
think thats even more important on an
aircraft where a passengers ability to
taste is diminished. Otherwise it can get
very one-dimensional and boring very
quickly. Hence the chocolate and olive
oil truffle weve included, which features
just a little bit of salt on top to help
jump your taste buds back to life and
keep it interesting. At the same time
there is no point having a menu where
all the flavours are totally shocking and
challenging to people.
0. S T F/R T0 S/Y Y0U /\E /
0DSESS0 \T S/LT?
Well, yes, a little bit! A very long time ago
I started to make salts for every dish that
I had on the menu. So if I was doing
duck with eucalyptus, Id make a
eucalyptus salt to accentuate the
eucalyptus flavour; if I was making
scallops with beetroot, then Id make a
beetroot salt to accentuate the beetroot,
and so on. And then about 10 years ago I
started working with a company in
Mallorca that hand harvests the first layer
of the salt crust. I add different flavour
combinations to their salt and there are
now a dozen combinations available
commercially. For me, good salt and good
olive oil are fundamental if you have
good olive oil and good salt, youre half
way there.
B6G8=
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5ince its inception in 2000, LuIthansa`s award-winning
5tar 0heIs programme has Ieatured inight creations
by such culinary luminaries as Thomas Keller INew
York/Napa Valley, 0aliIornia, U5AJ, Paul Bocuse
ILyon, FranceJ, Daniel Boloud INew YorkJ, 5anti
5antamaria I5an celoni, 5painJ, and Dieter Mller
I0ologne, 0ermanyJ.
LuIthansa will begin production oI Marc Fosh`s
menus in November 2010. Passengers in rst and
business class on ights Irom 0ermany to nearly 200
international destinations will be able to sample some
oI his signature dishes, including sea bass a la
Mallorquina, and chocolate and olive oil truIe with a
red pepper-raspberry |elly.
Aj[i]VchVHiVg8]Z[h
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www.foshfood.com
www.luflhonso.com
I;FJ;C8;H(&'&
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Horsleys Deodor Ring is the easy way of dealing with those
unwanted smells. It does not mask the smell but eliminates it
by absorbing the smell. It has been independently tested and
shown to have a 98.5% - 99.5% success rate. Horsleys Deodor
Ring can be supplied attached to Horsleys Liquid Soap Bottle
or on its own. We also have Horsleys Deodor Disc for those
`smelly waste bins. Patent Pending No: GB0722336.5
Deodor Ring
Horsleys Ltd., P.O. Box 119, Reading RG7 5NQ, England.

Tel: +44 (0) 118 971 3223 Fax: +44 (0) 118 971 3225 E-Mail: info@horsleys.com Website: www.horsleys.com
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Katie Davidson
+ 85 22 808
katie.davidsonDquodpod.com
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UL~seo 0uoooo ~s l~e: u
le c~e:oe o[ :e[:esi:o ~i:c:~[l
c~Li: c~le:i:o, wie oe:e:~li:o
s~ce ~:o weiol Le:e[ils [o: ~i:i:es \e
w~:leo lo lol~v :eli: le ~i:i:e :e~, lo
L:i:o L~c le [u: ~:o su::ise, s~vs ~lie
D~vioso:, :~:~oi:o oi:eclo: o[ 0uoooo l
w~s ~so i:o:l~:l lo us l~l we :i:i:iseo
le vou:e o[ oisos~Le ~c~oi:o wic is
:eile: ~elisi:o :o: susl~i:~Le
Re~ci:o le l:~oilio:~ l:~v ~:o ois
[o::~l, le co:~:vs eo:v:ous soulio: is
~ oo wil ~ ou~~xis owe: l:~v l~l swi:os
oul [:o: o:e sioe ~:o le: le ole:, so
~sse:oe:s oo ~l e~c cou:se se~:~lev,
:~le: l~: ~ ~l o:ce Te co:~:v s~vs
lis ~s le ~ooeo Le:e[il o[ :ovioi:o le
~sse:oe: wil :uc :o:e eLow :oo:
ou:i:o le :e~ 0:ce le :e~ is [i:iseo,
le oo [oos u wil ~ le :ess i:sioe ~:o
~ows ~sse:oe:s lo :eo~i: lei: e:so:~
s~ce, :~le: l~: ~vi:o lo w~il [o: le c:ew
lo ce~: le c~Li:
\ie :~:v ~i:i:es ~ve ~o lo :eouce
lei: i::ov~lio: Luooels i: :ece:l ve~:s, le
co:~:v s~vs l~l 0uoooo c~: ~clu~v e
lo s~ve :o:ev Te oos ~:e co:~cl /Z
c~: [il i: o:e /TL/S c~:l, ei:o lo [:ee u
:oo: i: le o~ev [o: oulv [:ee ~:o ole:
:eve:uee~::i:o ile:s Fu:le::o:e, le
oos ~:e so si:e lo ul looele: l~l
c~le:e:s wi ~so see ~ Le:e[il, wil [ewe:
e:so::e :eeoeo lo ~sse:Le e~c :e~,
s~vs D~vioso:
Te oos c~: Le L:~:oeo Lv e~c ~i:i:e,
usi:o ive:v coou:s ~:o ~ :o:i:e:l ooo o:
le io Coou: co:Li:~lio:s couo ~so e
lo oi[[e:e:li~le seci~ :e~s o: Le useo lo
~ll:~cl vou:o [ie:s wil L:iol ues ~:o
e:o~oi:o c~:~cle:s / :ece:l [ocus o:ou
eo Lv le co:~:v i: Lo:oo: wil cio:e:
~:o lei: ~:e:ls i:oic~leo l~l le 0uoooo
couo Le useo success[uv o: Lo~:o ~s ~
cio:e:s :ooucl Te cio:e: oveo le
w~v lev couo exo:e lei: :e~ cou:se Lv
cou:se, ~:o co::e:leo o: ow lev ieo
le e:so:~, coo oesio:, s~vs D~vioso:
P~:e:ls, o: le ole: ~:o, [ocuseo o: ow
le oos i:su~leo ol ois wouo :eve:l
Lu::s Tev ~so oiscusseo ow il wouo
e:le:l~i: le cio:e: ou:i:o le :e~, oivi:o
le: ~ [ew :i:ules o[ e~ce ~:o ouiel
Te co:~:v e:vis~oes le 0uoooo Lei:o
useo Lv Lol [use:vice ~i:i:es ~:o lei:
owcosl cou:le:~:ls Te oos o[[e: ~:
excee:l Luvo:Lo~:o o: eve: :eLo~:o
s~es oo:lu:ilv, usei:o ~sse:oe:s lo ~
l:eecou:se ic : :ix :e~, ~:o oivi:o
le: le oo:lu:ilv lo Luv lei: ic:ic Lox
~s ~ souve:i:, s~vs D~vioso:
www.quodpod.com info@quodpod.com tel: +44 (0)845 2268 048
Join the cabin
catering
revolution
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David RatcliIIe
+ 208 2 0721
davidDchateaux.com
/cco:oi:o lo R~lci[[e & D:ow:
\i:es & Si:ils, ~: ~i:i:e couo
s~ve o/% o[ le weiol cu::e:lv
i:voveo i: [vi:o wi:e ~:o o~i: ~Loul 1ZO%
s~ce i: ~ L~: c~:l, Lv ~ si:e c~:oe [:o:
o~ss lo :uli~ve: ovelve:e le:el~~le
MLPETl Lolles
MLPET is ~: i::e:sev sl:o:o, i:e:l,
[oooo:~oe ov:e: wioev useo i: le [ooo
~:o o:i:s i:ousl:v l is ~:oveo Lv
i:le::~lio:~ :eou~lo:v Looies [o: use wil
[ooo ~:o ~coo, l~i:l [:ee ~:o exl:e:ev
s~[e, s~vs D~vio R~lci[[e, |oi:l :~:~oi:o
oi:eclo: o[ R~lci[[e & D:ow: \i:es & Si:ils,
~ UL~seo wi:e :e:c~:l [o: le l:~ve
c~le:i:o i:ousl:v
Te MLPET Lolles, wic ~:e :ecvc~Le,
[e~lu:e ~ ~ve: o[ :vo: s~:owiceo Lelwee:
lwo PET ~ve:s Te co:~:v s~vs l~l le
~ve:s ~:e li:es :o:e e[[eclive ~l Loci:o
oxvoe: l:~:s:issio: l~: sl~:o~:o :o:o~ve:
PET Lolles, lus e:ole:i:o se[ i[e
Dec~use MLPET Lolles ~ve ~ li::e: w~,
lev l~e u ZO% ess s~ce l~: o~ss Tev
~:e ~so vi:lu~v u:L:e~~Le, s~vs R~lci[[e
/s ~ :esul, s:~e:, iole: c~:oLo~:o c~ses
c~: Le useo ~:o Lec~use le Lolles ~:e
so :oLusl, le c~ses oo:l :eoui:e oivioe:s,
s~vi:o l:ees, e:e:ov ~:o cosls
\eiol ~:o s~ce s~vi:os c~: ~so Le
Le:e[ici~ o: le o:ou:o / lvic~ 'il:e
c~se o[ MLPET wi:e Lolles i: ~ iolweiol
c~:lo: wil :o oivioe:s weios ~:ou:o 11o,
we:e~s ~ c~se o[ o~ss Lolles i: ~:oe:,
:ecess~:iv e~vie: c~:lo:s us oivioe:s
weios ~:oxi:~lev Z1o, s~vs R~lci[[e
Twe:lv [ou: :o:e c~ses o[ 1Z c wi:e Lol
les c~: Le sl~ceo o: ~ sl~:o~:o ~el o:
oZ/ :o:e c~ses i: ~ /O[l l:~ie:l, [o: ess ~
u ~xe weiol, ~:o [ewe: oeive:v |ou::evs
R~lci[[e & D:ow: \i:es & Si:ils o[[e:s
c ~:o 1OOc MLPET Lolles [ieo Lv P~u
S~i: i: F:~:cel [o: o:Lo~:o ou:i:o, ~s we
~s ~ 18: u:il [o: si:oe se:ve Te co:~:v
s~vs l~l Lec~use o[ le :eouceo w~
lic:ess, we: [ieo, le 1il:e MLPET wi:e
Lolle is ~:osl ex~clv le s~:e si.e ~s ~
c o~ss Lolle, Lul weios ess ~:o c~::ies
oo% :o:e wi:e : ~ooilio:, ~ :ew oee
si:leo l~:e:evioe:l sc:ew c~ :~oe [:o:
iooe:silv ovelve:e is :ow ~v~i~Le,
:~i:o le MLPET Lolle ~:o c~ 1OO%
:ecvc~Le wiloul le ~ooeo cosl o[ ~vi:o lo
se~:~le ~ :el~ c~ [:o: le Lolle
MLPET Lolles ~:e i:oisli:ouis~Le i:
~e~:~:ce [:o: o~ss Lul ~:e i:c:eoiLv
iolweiol, co:~cl, vi:lu~v u:L:e~~Le
~:o co:elev :ecvc~Le, s~vs R~lci[[e
li: il is [~i: lo s~v l~l i[ o~ss Lolles ~o
|usl Lee: oiscove:eo ~:o we:e Lei:o :o:oleo
~s le :ew ~c~oi:o [o: ~i:i:e wi:es, lev
wouo :eve: oel o[[ le o:ou:o
Yg^c`je
Specialists in supplying exciting, fruit-driven wines
in lightweight packaging for airlines and travel caterers
www.chateaux.com +44 (0)20 8294 0721 info@chateaux.com
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Tom Lee
+1 310 88 7008
thomas.leeDzodiacaerospace.com
Mo:oo:~: Svsle:s is oeveoi:o ~
:ew suile o[ o~ev i:se:ls oesio:eo
lo :eel le :~|o: co::e:ci~
~i:c:~[l 0EMs see: [u::iseo eoui:e:l
SFEl :eoui:e:e:ls Tis :~:s le [i:sl li:e
l~l le ~i:[:~:e :~:u[~clu:e:s ~:e c:e~li:o
[u seci[ic~lio:s [o: o~ev i:se:ls, s~vs
Slee: Zi::e::~:, :esioe:l o[ Mo:oo:~:
Mo:oo:~: ~s oi:ecleo ils e:oi:ee:s lo :ol
o:v :eel le :eoui:eo seci[ic~lio:s, Lul lo
sl:ive ~Love ~:o Levo:o wil ~ooeo [e~lu:es
l~l i:cuoe L:e~l:ouo lec:ooov
Mo:oo:~:, ~ Zooi~c /e:os~ce co:~:v, is
:ow we i:lo le oesio: o[ le i:se:ls Te
:~:oe o[ co:e:e:l~:v :ooucls wi i:cuoe
~ co:veclio: ove:, sle~: ove:, :ic:ow~ve
ove:, Leve:~oe cie:, co[[ee:~e:, w~le:
e~le: ~:o l:~s co:~clo: Te co:~:v
~i:s lo :evoulio:ise [iol ~lle:o~:l e[[i
cie:cv, :ei~Liilv ~:o le oi:i:o exe:ie:ce
\e ~ve so:e o[ le L:iolesl :i:os ~:o
:osl exe:ie:ceo oesio: e:oi:ee:s [ocuseo
o: c:e~li:o ~ l:uv u:ioue Le:o o[ :ooucls,
s~vs Zi::e::~: Dec~use Mo:oo:~: is ~:
SFE svsle:s suie:, we ~:e ~Le lo ~v ~
:ioo:ous oesio: ~:o oeveo:e:l :ocess l~l
:~ises le L~: o[ o~ev i:se:l oesio: lo ~ eve
:eve: ~cieveo Le[o:e
Mo:oo:~: ~s ~oi:leo ~ oeoic~leo le~:
o[ e:oi:ee:s lo e~c :ooucl wili: le :~:oe,
:~le: l~: l~i:o ~ oe:e:~ ~:o~c we:e
eve:vo:e ~oo:esses ~ ~secls Tis :~es il
ossiLe lo c~il~ise o: seci~iseo sis
~:o c:e~le ~ :o:e soislic~leo svsle: l~l
i:leo:~les eve:v ee:e:l sl:~leoic~v
F:eo Reeo, oi:eclo: o[ e:oi:ee:i:o ~l le
co:~:v, s~vs l~l lesli:o [o: lese o~ev
i:se:ls is le :osl exle:sive eve: Tev ~ve
Lee: oesio:eo so l~l e~c wo:s wil le
ole:s lo c:e~le ~ co:ele, i:le:co::ecleo
svsle: \e ~ve l~e: ~ ce~: seel
~:o~c lo ou: e:oi:ee:i:o, :ol i:ili:o
ou:seves lo :ooi[vi:o so:eli:o l~l ~:e~ov
exisls ~:o l:vi:o lo :~e il wo:, s~vs Reeo
/s ~ svsle:s suie:, lis ~s ~w~vs Lee:
~ Mo:oo:~: sl:e:ol Luioi:o co:o:e:ls
l~l wo: ~s ~ [uio co:osilio:, :~le: l~:
~s i:oiviou~, u::e~leo ~:ls \e ~:e ~so
eve:~oi:o ou: eecl:o:ics ~:o so[lw~:e
exe:lise wil ~: i:leo:~leo o~ev co:l:oe:
l~l wi co:l:o ~:o co::u:ic~le wil Lol
ou: :ooucls ~:o lose o[ ole: o~ev
eoui:e:l suie:s
Te :ooucl suile wi Le ~v~i~Le i: Lol
/RC ~:o /TL/S sl~:o~:os Te :ei:i:~:v
oesio: :eview ~s ~:e~ov Lee: co:eleo,
~:o le c:ilic~ oesio: :eview is sceoueo
[o: e~:v i: ZO11 Te svsle: wi co:Li:e
ou:~Liilv, :ei~Liilv, ~ see u:i[o:: oo, ow
owe: co:su:lio: ~:o weiol co:se:v~lio:,
s~vs 0e:e Zi, vice :esioe:l o[ s~es ~l le
co:~:v Te oesio: ~ows [o: ~ o:e~l oe~
o[ [exiLiilv ~:o :~xi:ises ~i:i:e oe:~li:o
e[[icie:cv [o: sue:io: e:[o::~:ce
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| News & exclusives | Supplier direclory | Recruilmenl
| nduslry opinions | moge gollery | Reod lhe lolesl issue online
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: iol o[ i:c:e~si:o ~sse:oe:
:u:Le:s ~:o le co:seoue:ces lis
~s [o: oe:~lio:~ ~secls, le
EC~L :ese~:c :o|ecl w~s sel u wil le
~i: o[ oli:isi:o le e:li:e [iol :ocess
Foowi:o ils ~:lici~lio: i: le :o|ecl,
Duce: ~s ~u:ceo ~ :ew o~ev oesio:eo
lo :eel [ulu:e :~:el :eoui:e:e:ls
EC~L sl~:os [o: eecl:o:ic~v e:~Leo
c~Li: ~:o ~ssoci~leo ooislics [o: i::oveo
~sse:oe: se:vices ~:o oe:~lio:~ e[[icie:cv
Te :o|ecl w~s o:ioi:~v i:ili~leo Lv /i:Lus
:ousl:ies ~:o ul oul lo le:oe: Lv le
Eu:oe~: Co::issio: ~s ~:l o[ le sixl
Eu:oe~: F:~:ewo: P:oo:~::e FPol /
lol~ o[ o1 i:ousl:v ~:o :ese~:c ~:l:e:s
we:e i:voveo \o:i:o looele: lev sel
~Loul oeveoi:o i:oiviou~ soulio:s l~l
couo Le sv:c:o:iseo lo ~cieve le oesi:eo
Le:e[ils i: ~ ~ses o[ le l:~ve :ocess
[:o: licel s~es l:ouo lo le ~clu~ [iol,
~:o uli:~lev ~::iv~ ~l le oesli:~lio: /
[u:le: ~i: w~s lo :eouce le cosls o[ ~i:c:~[l
oeveo:e:l ~:o oe:~lio:
To ~cieve lese ~:Lilious oo~s :o:e
e~siv ~:o :~:~oe le co:exilv o[ le
:o|ecl wo:, EC~L w~s L:oe: oow: i:lo
[ou: i:le:co::ecleo suL:o|ecls P~sse:oe:
Se:vices, Peoe Movi:o, F:eiol ~:oi:o,
~:o C~le:i:o Se:vices
/s ~ :~|o: o~ev :~:u[~clu:e:, Duce:
LeiclL~u w~s i:voveo i: le C~le:i:o
Se:vices suL:o|ecl, wic [ocuseo o: issues
suc ~s ow lo i:leo:~le :~oio [:eoue:cv
ioe:li[ic~lio: RFDl ~:o e:oo:o:ic ~:oi:o
i:lo ~ co:ele svsle: P:o|ecl ~i:s i:cuoeo
e:~Li:o le e:oloe:o i:leo:~lio: o[ ~
c~le:i:o:e~leo ~sse:oe: i:[o::~lio:
~c:oss le e:li:e |ou::ev /:ole: ev ~i:
w~s lo i:c:e~se le :oouclivilv ~:o e[[icie:cv
o[ le c:ew i: o~oi:o le o~ev ~:o l:oevs,
~:o e:su:i:o l~l o:v w~l ~s Lee: o:oe:eo
is l~e: o: le [iol, lo s~ve weiol Te
co:cel is L~seo o: :eo:oe:eo [ooo ~:o
o:i:, lo e:su:e le :eeos o[ le ~sse:oe:s
~:e co::eclv :el Te co:~:v ~so ~o lo
e:su:e le :el:o[il c~~Liilv o[ sl:uclu:~
ee:e:ls suc ~s le o~ev, ~:o le us~Liilv
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Daniel Marti
+1 8 02 30
DMartiDbucher-group.com
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o[ :ew ~:o oo i:se:ls i: le :eoesio:eo
o~ev ~s we ~s i::ove e:oo:o:ic
[u:clio:~ilv, [o: ex~:e Lv i:co:o:~li:o
~o|usl~Le ioli:o [o: oli:~ ~o~l~lio: lo
iol co:oilio:s
Duce: LeiclL~u s~vs l~l il [ou:o
soulio:s lo ~ o[ lese issues i: c:e~li:o ils
:ew o~ev Fi:slv, le ~u:i:iu: oesio:
:oveo ioe~ i: le::s o[ RFD sieoi:o, ~:o
oio :ol ~ow e:issio:s lo e:el:~le i:lo
ole: co:~:l:e:ls, s~vs D~:ie M~:li,
o~ev s~es oi:eclo: ~l le co:~:v Te
co:cel ~ows le :oLe:[:ee i:leo:~lio:
o[ v~:ious RFD ee:e:ls suc ~s ~:le::~e,
l:~:s:ille:s, elc, ~:o ~s :~oe RFD
suo:leo ooislics :ocesses ~ :e~ilv
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Te :ew o~ev ~so i:cuoes ee:e:ls [o:
oli:isi:o e:oo:o:ics, [o: ex~:e ~
soulio: [o: le ce~: i:leo:~lio: o[ LED
ioli:o u:ils, ~s we ~s ~: exle:oi:o l~Le
l~l c~: Le ueo oul wil o:e ~:o Te
l~Le exle:os i: ~ si:oe iece ~c:oss le
e:li:e wiol o[ le o~ev, o[[e:i:o se~:ess
~:o i:[i:ilev ~o~l~Le :~clic~ ~ov~:l~oes
i: ce~:i:o ~:o :~i:le:~:ce, s~vs M~:li
Tis :uli[u:clio:~ l~Le soulio: o[[e:s
io cosl e[[icie:cv lo le cuslo:e: /:ole:
ex~:e o[ lis [ocus o: e:oo:o:ics is le
use o[ ~u:i:iu: :oe: sulle:s i:sle~o o[
co:~:l:e:l ooo:s
/s ~ :esul o[ oeveoi:o lese [e~lu:es,
Duce: LeiclL~u is :ow ~Le lo suv le
:~:el wil ~ o~ev l~l is co:elev RFD
co:~liLe, ~:o oesio:eo [o: e:~:ceo uliilv
i: iooe:silv oe:~lio:~ :~clice
: ~ooilio: lo le oi:ecl Le:e[il o[ Lei:o
~Le lo i:leo:~le ee:e:ls suc ~s le
i::oveo e:oo:o:ics i:lo ils :ew cuslo:e:
:o|ecls, EC~L ~so :ovioeo Duce:
LeiclL~u wil [u:le: v~u~Le :oweooe
: sl:uclu:~ le::s le Duce: LeiclL~u
o~ev oesio: ~s :oveo ilse[ ~s ~ soio ~:o
lol~v [ulu:eo:ie:leo L~sis [o: le :ew
co:cel, wic o[[e:s o:e~l [exiLiilv ~:o
:ovioes le cuslo:e: wil ~ ce:l~i: ~:ou:l
o[ i:vesl:e:l :oleclio:, ~s il :o:ises
co:~liLiilv wil exisli:o ee:e:ls, s~vs
M~:li Te cuslo:e: c~: le:e[o:e i:l:oouce
le :ew eoui:e:l i: sl~oes, wic :eouces
cosl :essu:e, ~:o sli :o[il [:o: le
~ooilio:~ Le:e[ils l~l le :ew lec:oooic~
co:cel L:i:os
: Lusi:ess le::s, Duce: LeiclL~u ~s
Lee: ~Le lo oe:o:sl:~le ils c~~Liilies ~s ~
With precision, the best efciency in the sky.
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bucher@bucher-group.com
www.bucher-group.com
Bucher Leichtbau AG
Industriestrasse 1a
CH-8117 Fllanden
Tel. +41 44 806 24 24 m
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F~~:oe:, Swil.e:~:o, le co:~:v ~cleo
~s ove:~ coo:oi:~lo: o[ le C~le:i:o
Se:vices suL:o|ecl, wic e:l~ieo :eeli:o
~: exl:e:ev wioe :~:oe o[ :~:el oe:~:os
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+ 28 188 80320
aritterskampDidb-deutschland.de
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~:o soc[:o.e: usi:o ~ seci~ :ocess
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\e: :eoui:eo le Lulle: is le: l~e: [:o:
le [:ee.e: [o: i::eoi~le use DD :o:ises
l~l ~ o:lio:s wi oo lei: s~e
l:ouooul le se:vice [o: ~: ~ll:~clive ~:o
~elisi:o :ese:l~lio:
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e:vi:o::e:l~v [:ie:ov, ~s le o:lio:s ~:e
:ol w:~eo, ~:o ~:e suil~Le [o: co:vevo:
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c~: Le useo i: ~ v~:ielv o[ w~vs i: ~:oe
sc~e [ooo :e~:~lio: Lv le ole ~:o
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cosl co:l:o, :eouceo ~c~oi:o w~sle ~:o
io cuslo:e: co:ve:ie:ce, ~s le:e is :o
:eeo lo sc:~e le Lulle: [:o: le [oi, s~vs
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l:ee [~vou:s u:s~leo, iolv s~leo ~:o
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~:o slves :oselles [owe: s~eol, oo[
L~s ~:o [oolL~s Te co:~:v ~so o[[e:s
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[~::s, we:e le :io ci:~le e:~Les cows
lo o:~.e o: oe: :e~oows :e~:v ~ ve~:
:ou:o, s~vs ie[ Tis :e~:s l~l le cows
e:|ov le Lesl ossiLe [eeo :~:ev [:es,
:ic :e~oow o:~ss :esuli:o i: ~: excee:l
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:ooucl :~:oe wil lwo o:~leo ceeses
:is Mo..~:e~ ~:o :is Reo Ceoo~: Dol
v~:ielies ~:e i:oiviou~v ouic [:o.e: ie le
Lulle:, wic i:c:e~ses lei: se[ i[e, ~:o
:~es le: suil~Le [o: ex~cl oosi:o
Tese :ew o:~leo ceeses ~ve excee:l
:el :oe:lies ~:o oive ~: ~ll:~clive
~e~:~:ce, ~s :o ~:lic~i:o ~oe:ls,
o[[culs o: :i:os ~:e useo, s~vs ie[ Tese
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l~i~: oises suc ~s i..~ ~:o ~s~o:~,
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:io, :ullv [~vou: Dol ceeses ~:e
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DD Deulsc~:o is ~ suLsioi~:v o[ le
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:ooucls i:le::~lio:~v [o: ove: /O ve~:s ls
o:l[oio co:sisls o[ :el~i co:su:e:
:ooucls u:oe: le e::vooo L:~:o ~:o
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ils :ooucls i: :o:e l~: 'O cou:l:ies
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is se:veo i:
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Brand benet
Kerrygold is synonymous with excellent product
quality. The mild Irish climate enables the cows
to graze on open meadows and enjoy the best
possible feed namely fresh, rich meadow grass.
This results in an excellent quality milk, and
contributes to the unique pack for economy class
inight catering.
ideoI porIion pock Ior economy cIoss
inight catering
exocI cosI ond porIion conIroI
ossured Iood soIeIy
ideoI corIon sizes (120 x 10g}120 x 15g)
Take advantage of the brand
potential!
For further information contact:
TeI.: 004 2841 88 80 320 oriIIerskomp@idb-deuIschIond.de
www.kerrygoId-coIering.com
Kerrygold Pure Irish Butter ...
... in branded chilled mini-tubs.
Exclusively distributed
by IDB Germany
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c:ew :e:Le:s ~:o cuslo:e:s lo oo o:e li:o l~ls o:ee:
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lirline 0olering nlernolionol 0nline
Reoder Fnquiry Service ..............................................................3
Blosercofe l0 ...............................................................................31
Bucher Leichlbou l0 ................................................................./
0obonpinor cme Suyu ve ns Son Tic Lld Sli .........................../
0lobol nflighl Producls l0PI ....................................................25
Horsleys Limiled..........................................................................35
DB Deulschlond 0mbH ............................................................51
nlernolionol Flighl Services lssociolion ................................./
nlernolionol Woler 0uord nduslries nc ...............................1
T0l Duboi ....................................................................................25
Leewoys Pockoging Services Lld .............................................31
Linslol USl ................................................................................ B0
LSH Luflhonso Service Holding l0 .....................................0B0
Monogrom Syslems .................................................................F0
0uod Pod ......................................................................................./3
Rolcliffe - Brown Wines - Spirils Lld ....................................../5
Sell 0mbH .....................................................................................11
Tommeco P & D lB ....................................................................35
www.oircroflinleriorsinlernolionol.com ................................./7
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recently ew to 0olombo, 5ri Lanka, on 5riLankan Airlines,
where was thoroughly impressed by the ight attendants`
personalised service and their attention to detail.
'#L=6I=6H7::CNDJGLDGHI>C;A><=I;DD9
:ME:G>:C8:4When an airline has run out oI my Iavourite
Iood or drink.
(#9DNDJ8=DDH:6C6>GA>C:76H:9DC>IH;DD9H:GK>8:4
I am Iaced with a choice oI two airlines on which to y, will
choose the one with the best overall customer experience.
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LDJA98DD@>I4A simple Maine lobster dinner prepared by
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LSG Sky Chefs Airline Catering In-ight Equipment and Logistics In-ight Management Airport Services
We Listen. We Care. We Solve.
LSG Sky Chefs broad range of products and services is designed to offer you,
and ultimately your passengers, a unique experience. We know that every airline is
an individual, and we therefore customize our offering to suit your specic needs.
This may be by designing tailor-made in-ight equipment to enhance your passengers
brand experience, introducing lightweight trolleys to your eet to reduce fuel-burn
and carbon emissions, or optimizing your supply chain to improve costs, for example.
Contact us to see how we can support you.
LSG Sky Chefs call +49 6102 240 707 or e-mail: info@lsgskychefs.com
www.lsgskychefs.com

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T H F N T F R N l T 0 N l L R F \ F W 0 F NF L 0 H T 0 l T F R N 0 l N D 0 N B 0 l R D S F R \ 0 F

/i:i:e C~le:i:o :le::~lio:~

/i:i:e C~le:i:o :le::~lio:~

/i:i:e C~le:i:o :le::~lio:~

/i:i:e C~le:i:o :le::~lio:~

Horsleys Ltd., P.O. Box 119, Reading RG7 5NQ, England.

/i:i:e C~le:i:o :le::~lio:~

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