Onboard Hospitality 70 April/May 2017

FOR FORAIR, AIR,RAIL, RAIL,CRUISE CRUISEAND ANDFERRIES FERRIES

April/May 2017 Issue 70

Get connected Join the conversation – let's talk onboard solutions

meet our team at the wtce taste of travel theatre hall A1 & stand 1g99

FROM

changing demands TO

adapted solutions

Travel in Transformation Our world is changing at an ever increasing pace, confronting our industry with a huge range of challenges. At the LSG Group we focus on supporting our customers individually to manage any transition – for example between complimentary and retail concepts.

Explore how we approach challenges from all angles, and constantly adapt to be the best partner. Get inspired at our interactive booth at WTCE 2017.

World Travel Catering and Onboard Services Expo, Hall A1, Booth 1E20 4 – 6 April Hamburg, Germany wtce2017.lsg-group.com

APRIL/MAY

05

inside this issue BEVERAGE

106

WELLBEING



90 Healthy soft drinks

134 Textiles technology

98 How to... blend

139 Focus on... FlyGreen

wine for altitude 100 Focus on... robotics

77

102 Take your pick: Tea 105 Focus on... Betsy beer

FOOD

118

58 Catering for kids 67

Focus on... Onur Air

77

Comfort foods inflight

36 Products preview 48 Floorplan/show guide

90

Food trends of 2017 Japanese cuisine inflight 84 Opinion: Debbie Stevens

on cruise catering 86 Take your pick:

RETAIL

87 Opinion: Jeremy Clark

gets plate rage 88 How to... be seasonal

interior designs 147 Focus on... Flat-beds on

the Caledonian Sleeper

DESIGN & INNOVATION 123 How to... re-imagine

your Business product 125 Focus on... Mindful Chef



106 Crew training

127 In conversation with Maarten Grisel, Sola

110 Focus on... Onboard

128 Opinion: Rob Britton on

onboard innovation

sales training

Product review

Luxury toiletries

118 Design gets playful

80 Take your pick: 82 How to... serve

146 Opinion: Jill Cole on

35 PEC event preview

70 Rail catering: Morocco 73

26 Taste of Travel Theatre

32 Focus on... Levi Roots

Chef Yannis, E&O Express

Dental hygiene 144 Take your pick:

30 In conversation with Lance Hayward

68 In conversation with

142 Focus on...

WTCE PREVIEW 29 Focus on... Phizz

Focus on...

Bangkok Air

141 In conversation with Ian Linaker, ceo GalileoWatermark

113 How to... get more from

POS technology 114 In conversation with

Kristian Gjerding, Cellpoint Mobile 117 Opinion: Roger Williams

on buying before you fly

26

131 Focus on...

REGULARS 09 Industry update 56 In debate: Security 158 Global perspective

Fadak Trains, Iran 132 How to... redesign a

lounge, with Eurostar

165

160 Galley gossip

TECH TALK 149 PEC Event / AIX 153 Opinion: George Banks on life before tech

134

155 In conversation with Graham Ede, Yonder Digital Group onboardhospitality.com

FINALISTS ANNOUNCED

We would love to see you at our booth at the World Travel Catering & Onboard Services Expo (WTCE) 2017 in Hamburg from April 4th to the 6th. We will be in Hall A1, Booth 1C10. Please email us at info@wessco.net to set up a meeting.

WELCOME

Let's go...

W

SALES & EDITORIAL Publisher: Sue Williams

sue.williams@onboardhospitality.com Editor: Julie Baxter

julie.baxter@onboardhospitality.com Deputy Editor: Laura Gelder Contributing Editors: Steve Hartridge, Andy Hoskins, Jo Austin (For Taste of Travel Theatre

enquiries: jo.austin@onboardhospitality.com)

Contributing Writers: Cameron Roberts, Benjamin Coren, Jeremy Clark, Nik Loukas, Roger Williams, Rob Britton, Marc Warde, Ariane van Mancius, Richard Williams (For IFEC enquiries:

richard@appinpublishing.co.uk)

DESIGN & PRODUCTION Creative Director: Matt Bonner Designers: Louisa Horton, Ross Clifford, Monica Notarnicola Junior Designer: Zoë Tarrant Production Manager: Clare Hunter Production Controller: Steve Hunter Subscriptions: Kay Fisher

subscriptions@bmipublishing.co.uk Managing Director: Martin Steady Onboard Hospitality is published by: BMI Publishing Ltd Suffolk House, George Street, Croydon, Surrey CR9 1SR, UK Tel: +44 (0) 20 8649 7233 Fax: +44 (0) 20 8649 7234 © BMI Publishing Ltd 2017. Whilst every effort is made to ensure accuracy, BMI Publishing Ltd cannot be held responsible for any errors or omissions.

ISSN: 2046-2042 Cover image: ©istockphoto.com Regularly viewed by readers in over 70 countries. Read this magazine in digital form at onboardhospitality.com • share it virtually • subscribe to our weekly news update • catch up on back issues • find contact details for key suppliers in our Directory of Caterers and Suppliers • advertise and search for jobs • promote your events

07

ow! What a whirlwind few months it has been and perhaps the best is yet to come. Like many of you, our team has been busily preparing for this year's WTCE in Hamburg. And at the same time we have been overseeing the 2017 Onboard Hospitality Awards entries and judging process.

Almost 200 products were entered this year and we are pleased to showcase them all and reveal the finalists on page 165.

We launched the awards three years ago, in response to industry demand, as a way to give recognition to some stand-out products each year. As the leading media outlet for the onboard hospitality sector we provide the forum for businesses to present and promote their very best products. We have done all we can Julie Baxter to make these THE awards for the industry. We have deliberately Editor, kept the results entirely independent, giving you - the buyers and Onboard Hospitality suppliers - a key role in the judging process through the online vote. If it was up to us, everyone would win because we know how much those entering believe in their products, so do check out all the entries and see how they could enhance your passengers' onboard experience.

No doubt, like you, we'll discover new innovations and enhancements, partnerships and product developments in the weeks ahead. Do pop by our stand and share your news and insights with us if you are at WTCE. We are based next to the amazing Taste of Travel Theatre where our own Jo Austin will be moderating a range of thrilling chefs demos, *Don't miss our latest Onboard Entertainment and Connectivity debates and workshops. supplement distributed with this issue and at AIX Hamburg There's certain to be plenty of food for thought!

See you at WTCE & AIX Hamburg

Get yourself connected online  @OBHMagazine �Onboard Hospitality at linkedin.com

onboardhospitality.com

SUE WILLIAMS

CELEBRATING EXCELLENCE IN AIR, RAIL & CRUISE onboardhospitality.com/awards

At the heart of the magazine for over 15 years, Sue is full of exciting ideas on how to promote your products in print, online and through our awards. See her in the WTCE and AIX halls.

JO AUSTIN

Former Onboard Hospitality Editor, Jo will be with our team at WTCE moderating the Taste of Travel Theatre. She has pulled together an exciting programme don't miss it!

LAURA GELDER

Laura is our chief in-house taster and is looking for samples!

She'll be out spotting onboard ideas and innovations and when she's done with the food she'll try your amenity kit products.

onboardhospitality.com

RICHARD WILLIAMS

Our specialist writer on entertainment and connectivity, Richard will have his ear to the ground looking for onboard trends and new developments while visiting the AIX Hamburg.

LOUISA HORTON

Our in-house designer will join us in Hamburg to capture your products and people on film. Smile nicely for your chance to star in our WTCE review issue and online gallery.

Because luxury means only the very best will do When it comes to creating the ultimate on board experience, we know no boundaries.

At SPIRIANT, we combine minimalism with functionalism to design and customize products that look beautiful and work effortlessly. Our Premium Experience line consists of items made from the finest materials that can merge seamlessly with your brand, such as this Étagère concept made from the finest bone china.

Discover how we can take your brand to a new level - visit us at the LSG Group booth 1E20 (Hall A1). www.spiriant.com

industry

update TOP STORIES FROM ACROSS THE INDUSTRY

Retail revelations LSG Group brings a new onboard retail model to Latin America

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Catering goes large GATEGROUP extends its global reach with Servair and new funds

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Ambitious amenities GALILEO Group has acquired Watermark with ambitious plans for growth

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Cabin style innovation QATAR aims to set a new standard in Business Class travel with the launch of private suites that can be opened up into a double bed onboardhospitality.com

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industry update Top stories from across the industry

Kaelis innovation for easyJet KAELIS Onboard Services has signed a new deal with UK carrier easyJet to provide an innovative rack dispenser onboard.

The dispenser, designed specifically to improve efficiency and tidiness onboard, features multiple compartments for cups, stirrers, sugar sachets and napkins, amongst other items.

The detachable accessory hangs on the side of the drawer on top of the trolley to give additional storage opportunities and can be used not only for dining and catering products but also to provide additional space for buy-on-board product displays. The product is transparent and located at customer eye-level. easyJet has reported improvement in cabin service since introducing the product. kaelisgroup. com

New Michelin-star dishes for Air France AIR France Business passengers departing from Canada are now being served dishes created by Michelinstarred chef, Daniel Boulud.

Until February 28 2018, Air France flights from Montreal, Toronto and Vancouver will offer a new dish each month, aiming to position itself as an ambassador of fine French dining in the air.

Daniel Boulud, creator of CafĂŠ Boulud at the Four Seasons Hotel in Toronto and

Maison Boulud at the Ritz-Carlton Montreal, is inspired by French culinary traditions enhanced with international spices. His dishes include salmon with fennel, chickpea and sumac, braised lamb with spring root vegetables and braised chicken basquaise with chorizo, peppers and saffron rice.

Air France has worked with renowned French chefs since 2008 for its menus. airfrance.fr

ANA focuses on lesser-known cuisine ALL Nippon Airways (ANA) has launched the latest phase of its 'Taste of Japan' campaign focused on regional F&B. Launched in 2013, the campaign aims to raise the profile of Japan’s lesser-known regions by featuring their food and drink on ANA flights and in airport lounges.

This phase features produce from Nagano, Ibraki and Kochi prefectures.

Dishes include Shinshu salmon and Shinshu beef round steak from Nagano onboardhospitality.com

and clams and cherry bass steamed in white wine from Ibraki.

Kochi-grown tomatoes stuffed with red paprika mousse and white asparagus wrapped in Parma ham will also be served, as well as Hinohikari, a nationally celebrated brand of rice from Kochi.

Sake and shochu, the national spirits of Japan, are on offer in ANA's Haneda, Narita and Kansai lounges. ana.co.jp

industry update Top stories from across the industry

Galileo makes its move on Watermark with ambitions for global growth GALILEO Group has acquired Watermark Products, with ambitious plans to become a market leader in the onboard amenities sector.

The boards of directors of both companies unanimously approved the merger and the companies are now being integrated to function as one, under the leadership of Ian Linaker, ceo of Galileo Group (see page 141).

Headquartered in London, Galileo Group has focused on innovation and design for the luxury travel sector; experiencing strong growth and increasing global

reach in recent years.

It is committed to challenging the status quo of aviation and design with strategic partnerships, supported by enterprise-led, commercially competitive sourcing processes.

Watermark Products, established 37 years ago, has evolved from a Londonbased start up serving the newly-formed Virgin Atlantic, to an industry player working with many of the world’s leading airlines and offering a comprehensive product portfolio across all main onboard product categories.

The newly-merged company will be known as Galileo Watermark and will integrate staff and designers across four offices in New York, London, Hong Kong and Sydney. galileowatermark.com

Icelandair celebrates with skysupply ICELANDAIR is celebrating its 80th anniversary with the launch of new amenity kits from spring 2017.

Created in a collaboration with inflight specialists, skysupply, the special edition kits come in branded, anniversary tins featuring distinctive imagery of Iceland.

The kits will be distributed in the airline's new Saga Class and contain a dental set, earplugs, socks, an extralarge eye mask and a collection of Blue Lagoon toiletries, linking the onboard gift to one of Iceland's most popular stand-out visitor attractions. The products include silica, mineral salt, and algae sourced from the Blue Lagoon.

There are four signature motifs representing the destination on the tins and passengers will be encouraged to collect the full set and reuse them post-flight.

Wolfgang Bücherl, managing director of skysupply said: “We are very delighted to be part of Icelandair’s jubilee celebrations and compliment the national carrier on its long-term success.” skysupply.de onboardhospitality.com

People on the move Alberto De Lucio linstol to: Vice presiDent From: bang & oluFsen Alberto brings 25 years of experience in managing multinationals, luxury brands, marketing, distribution and product.

He has earned wide recognition for his achievements and success.

Amy Bickelmann linstol to: Director, global branD DeVelopment From: sales manager Based in the US, Amy will work with UK, China and Hong Kong teams to strategically develop and maintain brand relationships.

Bridget Paice monty's baKeHouse to: HeaD oF business DeVelopment From: gategroup With over 27 years’ experience in inflight solutions, Bridget brings a wealth of knowledge from companies including LSG Skychefs and will lead expansion across Asia, the GCC, Australia and the US.

Nicola Flowers orVec to: internal sales manager From: ansell microgarD ltD Nicola joins the UK team with 20 years' experience at a leading manufacturer of chemical protective clothing and will be managing all sales activity and customer service.

please send your appointment news to laura.gelder@onboardhospitality.com

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industry update Top stories from across the industry

Trolley partnership for Norduyn in the US TROLLEY specialist Norduyn has forged a new partnership with RMT Global Partners to promote and sell its airline catering products.

The partnership will see RMT Global Partners promote and sell Norduyn's Quantum Flex trolleys, oven inserts, trays, waste bins, Atlas-standard drawers and carriers to USA-based airlines.

Mathieu Boivin, president & ceo of Norduyn, says: “We are delighted about the new partnership with RMT Global Partners, a well-established inflight service equipment provider with expertise in the aviation market. The now enhanced product portfolio will bring added value to airlines, enabling them to purchase a full range of mobile service equipment from a single source.”

The Quantum Flex range is positioned as innovative and industry leading as it is made from mostly composite materials. It is easier to maintain than traditional all-aluminum trolleys lowering overall maintenance costs and is available in standard and half sizes with multiple configurations. Combined with Norduyn’s lighter Atlas-standard

drawers it can help lower fuel costs and maintenance down-time, and make service easier for crew.

Richard Tuttle, ceo and md for RMT Global Partners, says: “This exciting partnership enables us to offer an entirely new line of quality products. We look forward to working with Norduyn as we both grow into the future.”

All products and more can be seen at the RMT Global Partners’ stand 1F58 at WTCE Hamburg 2017 and at Norduyn’s stand 7A60 at AIX Hamburg 2017. norduyn.com; rmtglobalpartners.com

Spiriant deal SPIRIANT has extended its contract with Czech Airlines in a deal covering the supply of most of CSA’s inflight product portfolio of around 120 items.

At the same time, SPIRIANT’s subsidiary SkylogistiX will offer the airline's supplychain management services. The range of products supplied and managed includes chinaware, glassware, rotable plastic trays, textiles, comfort items, galley equipment and amenity kits.

Czech Airlines’ director ground operations management, Václav Válek. said: “The option of receiving a complete service that includes product selection combined with logistic capabilities has proven very successful during our time working together.” spiriant.com

Formia in the US Air Canada refreshes cuisine and style AIR CANADA has refreshed its look and service with a bold new fleet livery, new uniform and new onboard menu offerings.

The new menu will be available from April including Lavazza premium Italian complimentary coffee, Dufflet Pastries'

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pumpkin spiced loaf (in Premium Economy and Economy) and a selection of Quebec fine cheeses and artisinal breads from Premiere Moisson, paired with new wines selected by the airline's sommelier (Business). aircanada.com

FORMIA is to establish a brand, marketing and sales operation in the United States.

Led by new regional director Niklas Sandor, this local presence will improve support to the local client base while boosting the growth opportunities for the company in both North and South America. formia.com

04/12/2013 11:53:24

industry update Top stories from across the industry

 Regional wines take flight with Delta AN exclusive selection of premium wines is now available to Delta One passengers flying between London Heathrow and the US. Delta’s master sommelier Andrea Robinson said: “Delta’s unique wine programme provides an opportunity to offer a variety of regionally-sourced wines including small, emerging and familyowned wineries. Each menu includes a rich diversity of regional origin, with wines that pair well with the flavours and cooking styles of the season.”

The vintages will appear on a rotating seasonal basis, with two different reds and whites available every three months. From June to August, one white will be substituted for a French rosé.

A Select shave SELECT Amenities has expanded its offer to include products created by The Art of Shaving brand.

Founded in 1996, The Art of Shaving has grown from one store on Lexington Avenue, New York, to a global brand with more than 150 retail locations.

Its concept is to be the best in men’s skin care and grooming and it focuses on a path to optimal shaving performance which it calls The Four Elements of The Perfect Shave. The message is backed by products which help shavers prepare, lather up, shave and moisturise.

The grooming products use 100% pure essential oils and are now offered as a travel range suitable for inflight.

SelectAmenities.com

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People on the move Catherine Nugent gategroup To: Director, Global Communications & Employee Engagement From: Gategroup internal communications Catherine has been with gategroup for two years and her role is now extending to include external communications. She has over 16 years’ experience in communications, both in-house and consultancy.

Business customers will also be offered Charles Heidsieck Brut Champagne and a dessert wine or port after meal service.

Robinson also curates an Essential Delta One wine menu for South America and US transcontinental routes. delta.com

R.I.P Heinz Naef IT is with a heavy heart we remember a good friend and colleague, Heinz Naef, who passed away in February.

Heinz arrived in California from Switzerland and set up Gourmet Foods in 1986, with his life-long colleague and friend Marcel Lagnaz joining in 1990.

Together they set about changing the landscape of gourmet products for the travel industry, becoming recognised as leaders in the provision of fresh, additive-free and wholesome quality foods. Heinz was also a highly-respected and tireless advocate of innovation and supported young talent. A generous, likable character and familiar face at IFSA and beyond, he was greatly appreciated and respected by friends and professional acquaintances.

Sheelagh Mahoney PORTFOLIO PARTNERS To: Head of Commercial Strategy From: easyJet (Senior Manager) In a newly-introduced role, Sheelagh has responsibility for all commercial activity, developing the strategy and business plans. She developed ancillary revenue for easyJet and has XXXX xxxxxxx xxxxxx xxxxxx heldxxxxxxxx senior international positions xxxxxx xxxxxx xxxxxxxx. for Eurostar, in sales and marketing Xxxxxx xxxxxxxxxx. xxxxx.com Cathay xxxxxxx Pacific and Hertz Europe.

Kris Conrad clip TO: Sales Director for Americas + Middle East FROM: emirates Kris will develop the Clip brand in North and South America and further support the Middle East region.

His role will be a key part of the company's future global growth.

please send your appointment news to laura.gelder@onboardhospitality.com

23/02/2017 09:03

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industry update Top stories from across the industry

 BA's Big Easy BRITISH Airways is shaking things up to mark the launch of its new route to New Orleans by serving a Creole food and cocktail combo.

The new four-times-weekly between Heathrow and ‘The Big Easy’ inspired the airline to team up with award-winning drinking den NOLA to create a New Orleans-inspired cocktail and Creole food menu which will be served to all customers on flights between the two cities through April.

Executive chef, Brett Milligan, collaborated with British Airways’ chefs to create authentic Deep South onboard menu options.

Drinks include a Hurricane cocktail, which blends rum with passionfruit and citrus, and the official cocktail of New Orleans, ‘The Sazerac’, a mixture of rye whiskey, sugar, absinthe and bitters. britishairways.com

Flying Food Group extends its reach FLYING Food Group has chalked up a range of successes in recent months.

Xiamen Airlines has chosen its JFK kitchen to cater new, three-times weekly flights between JFK and Fuzhou, China; while Emirates switched to Flying Food Group IAD for its daily flights between Washington Dulles and Dubai.

FFG IAD customers now include Emirates, Royal Air Maroc (RAM) three times weekly to Casablanca; Ethiopian OH Magazine Ad.pdf

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20/02/2017

Airlines, seven times weekly to Addis Ababa, Lufthansa, twice daily to Frankfurt/Munich and Virgin Atlantic – daily to London.

The caterer’s Honolulu kitchen has been named Hawaiian Airlines’ Domestic Kitchen of the Year for the second consecutive year, and was also awarded a Certificate of Excellence for meeting every monthly goal in 2016. flyingfood.com

3:44:42 PM

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21/02/2017 09:28

Gategroup and Servair go global GATEGROUP is set to develop its global reach and see worldwide investment in new initiatives having raised CHF 350 million through the issuance of a fixed rate five-year senior bond.

The issue met with strong investor demand and followed the takeover of gategroup by HNA and gategroup's subsequent acquisition of Servair (50% minus 1 share) for an enterprise value of EUR 237.5 million.

The addition of Servair to gategroup has created an unprecedented inflight catering business serving more than 300 airline customers in more than 200 facilities with 39,000 employees. Servair complements gategroup’s global

network with a strong presence in France and Africa. Annual group revenue following the acquisition is projected to exceed CHF 4.4 billion.

The acquisition supports the plans detailed in gategroup’s Gateway 2020 worldwide growth strategy.

The company also reports the renewal of its Virgin Atlantic contract in the UK, the US and Shanghai for up to five more years. Virgin Atlantic is one of gategroup’s top 10 customers globally and sees it managing onboard provisioning services, menu and service design concepts and total food sourcing and distribution for the airline. gategroup.com

Lufthansa lights up LUFTHANSA will be the first airline worldwide to use a range of onboard lighting designed to fit with the day and night-time biorhythms of its passengers.

The lighting, created by lighting designers Kardorff Ingenieure in Berlin, will go on A350-900s and is designed to counter the effects of jet-lag. It can also be used to emulate a pleasant restaurant atmosphere onboard during meal times. lufthansa.com

Patterns of Panama COPA Airlines, Panama's flag carrier, has launched a new Business amenity kit featuring patterns inspired by handicraft traditions of its indigenous people.

The abstract geometric figures depicted on the bag and on the eyeshade are evocative of Panama's landscape and wildlife. The kit includes socks, eyeshade and a signature skincare lineup. It was curated and supplied by Wessco. wessco.net

RELIABILITY

Top stories from across the industry

Eurowings retail RETAIL inMotion and Eurowings have extended their longstanding partnership through LSG Sky Chefs Retail for another three years.

The scope of the contract will include fully outsourced retail management for all Eurowings stations across Europe. LSG Retail will implement a new loading concept that increases efficiencies for the airline and their passengers. retailinmotion.com onboardhospitality.com

Others come and go, but not us.

Our high quality milk portions have been relied upon for over fifty years.

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industry update Top stories from across the industry

Cathay takes Michelin flavours sky high

CATHAY Pacific has partnered with Tosca, the Michelin-starred Italian restaurant at The Ritz-Carlton in Hong Kong, to launch a new inflight menu promotion.

The promotional menu is being served in First and Business on selected flights departing from Hong Kong.

Culinary maestro Pino Lavarra of Tosca has taken an inventive approach to the new menu while staying true to the rustic Italian flavours at the heart of his cuisine.

Dishes onboard include octopus terrine and lemon and parsley salad, and beef short ribs with tomato pizzaiola sauce and eggplant. Chef Pino said: “I was particularly intrigued by the concept of creating intense flavour pairings that can offset the effect of flying at high altitude and gave much thought to adjusting the cooking process and recipes to replicate Tosca’s signature dishes as closely as possible.” cathaypacific.com

RMT Global Partners raises the bar for glass RMT Global Partners has collaborated with United Airlines to create innovative glassware for the new Polaris Business cabin.

The glass bowl and plate will be used to serve United’s signature ice cream sundae and the plate will also be used for bread service.The glassware was machine tooled from soda lime glass and a unique decorated pattern on the outer

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service was added by hand using a custom stencil and etching technique.

The pattern drew its inspiration from the United Airlines logo.

Each item is designed to last, taking into account the rigorous handling associated with airline service ware while maintaining its original look and is said to be unlike anything else in the market today. rmtglobalpartners.com

17/02/2017 12:13

Top stories from across the industry

Formia forges a new amenity kit collaboration for Qatar Airways' premium passengers FORMIA has entered a long-term agreement with Qatar Airways to supply new amenity kits for its First and Business Class passengers.

The partnership will bring hard case amenity kits onto the airline for the first time, featured in its two most premium cabins, First and Business.

The new kits feature the luxury travel accessory brands Bric’s and Nappa Dori, both synonyms of glamorous travel, in combination with Castello Monte Vibiano Vecchio cosmetics.

The First kit represents a miniature version of the Bric’s Bellagio trolley, the Italian brand’s best-selling product, enhanced with Tuscan leather trim and elegant details.

The Business kits are inspired by the Bric’s Sintesis range. The collection promotes light, innovative materials and leather trims. It has been designed to guarantee the utmost functionality and

comfort when travelling.

On medium and short-haul flights, Business passengers receive a travel pouch from the Indian luxury brand Nappa Dori which can double as a passport holder and a wallet pouch.

They are part of a collectable set featuring destination images, in line with the Qatar Airways tag line “Going places together”. formia.com

Air France rolls out Clarins and Carita kits AIR France is rolling out new amenity kits in Business and First (La Premiere) featuring a range of Clarins or Carita skincare products.

Inspired by a 'Toi & Moi' design, the Business kit is available in blue, grey, orange and turquoise, and features two

suede pockets closed by a metal zip and secured by a metallic leather flap. Inside, the kit contains a Clarins moisturiser, lip balm, dental kit, eye mask, ear plugs, comb and shoehorn.

The La Première kit can be reused postflight as a jewellery pouch or for other personal belongings and it includes the designer detail of a La Première logo and seahorse, the symbol of Air France.

It is available in two colours and includes carefully selected Carita treatments including a moisturising face cream, a wrinkle solution for the eyes, a hand cream, lip balm, an exclusive offer for a hair treatment and styling, a face pack, ear plugs, comb and pen.

Clarins products are also available in the airline's airport lounges. airfrance.com onboardhospitality.com

REPUTATION

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As a farmer owned dairy co-operative with over 120 years’ heritage, we are the market leader in milk portions you can trust.

18

industry update Top stories from across the industry

ďˆ¸ Newrest's gin first NEWREST has launched an innovative Gin Bar for service onboard Flybe.

Said to be a first to market, the Gin Bar features six different types of gin minatures including Tanqueray, Whitley Neill, Caorunn and Opihr, Gordons and Bombay Sapphire, offered with Fevertree tonic.

Newrest has also now added four ITSU products to its mix. newrest.eu

Delta introduces free meals DELTA has introduced complimentary meals on some of its longest domestic flights, including transcontinental routes between New York's JFK and Los Angeles/San Francisco. It is the first US carrier to offer free fresh meals on coast to coast routes.

The initial launch will be expanded to offer complimentary meals to 10 other major domestic markets from Seattle, New York, Boston and Washington,

D.C. from April 24.

The enhancement is part of Delta’s ongoing investment in the onboard customer experience which includes upgraded main cabin snacks, enhanced blankets, refreshed Flight Fuel food-for-purchase options and free inflight entertainment. Main cabin customers on long-haul international flights are also treated to complimentary beer, wine and spirits. delta.com

Servair recognition SERVAIR Nigeria has been recognised in the 2016 Quality & Safety Alliance Inflight Services (QSAI) Awards.

The caterer received a Platinum Award and the Golden Award for Europe, the Middle East and Africa (EMEA).

Each award recognises the best onboard catering providers for their level of security and the quality of their food. servair.fr

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Wessco upgrades on Garuda and Hawaiian GARUDA has upgraded its amenity kits for First passengers in a collaboration with luxury brands Hermes and Clarins, facilitated by Wessco.

The new kit includes Hermès Eau d’Orange Verte perfumed body lotion and soothing face balm in an ultralight cloudwhite pouch with flat drawstrings.

The bag is made of textured linen with a sleek microfibre upper section and strap. It is available in both light brown and blue and the reverse colourway. The inner lining features a re-interpretation of traditional Indonesian tenun. Tenun, or woven cloth, is part of Indonesia’s cultural

heritage and a cultural art of the region.

The bag also includes a range of Clarins cosmetics consisting of moisture rich body lotion, moisture replenishing lip balm and HydraQuench cream.

The Economy kit has also been refreshed and consists of three ultra-light amenity bags displaying modern re-interpretations of classic Indonesian print designs.

Wessco has also collaborated with Hawaiian Airlines on a range of new soft goods plus upgraded amenity kits for Business, Extra Comfort and Economy.

Items are adorned with a contemporary “‘Auli‘ilani lehua” floral pattern by local Hawaiian designer - Sig Zane Designs.

New amenity kits feature the same floral motif and include Loli’i skincare items, created exclusively for Hawaiian Airlines. wessco.net

RANGE

Top stories from across the industry

Retail inMotion rolls out LATAM retail LSG Group's Retail inMotion division has introduced a new service model on LATAM Airlines' domestic flights operating in Colombia.

The implementation of the new onboard retail concept is part of a larger agreement between LATAM Airlines Group and Retail

inMotion Latin America that will cover domestic flights in Argentina, Chile, Colombia, Ecuador and Peru.

The new concept will roll out in the next six months, with Retail inMotion providing the airline with software for a full, end-toend inflight retail technology platform.

In addition, the company will administer food and beverage services for LATAM Airlines Group in these markets.

LATAM Airlines is the leading airline in Latin America with one of the largest route networks in the world, offering regular flights to around 140 destinations in 25 countries.

LSG Sky Chefs is the current provider of traditional catering services for LATAM in various locations, including domestic flights in Chile. lsg-group.com; retailinmotion.com onboardhospitality.com

We offer a comprehensive range of milk portions, both pots and sticks, so you can choose the format to suit your business.

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industry update Top stories from across the industry

Qatar ups Business style QATAR Airways claims to be setting new standards in the Business cabin with the launch of QSuite seating.

Two years in the making, the flexible private suites can be opened up into a double bed while adjustable panels and movable TV monitors on the centre four seats can be stowed to create an even larger suite for four passengers to work and dine together.

The new product will be retrofitted on the existing Qatar Airways fleet from June.

The new Business experience will also include an enhanced food and beverage concept, including sharing options, new chinaware and cutlery, ‘sumptuous’ soft furnishings, luxury bedding, sleep suits from The White Company and amenity kits featuring Castello Monte Vibiano Vecchio olive oilbased toiletries products. qatarairways.com

AK-Services upgrades the onboard offer AK-Services has renewed its contract to supply Business kits for Aeroflot with Salvatore Ferragamo products.

The renewal follows the ongoing success of the branded kits introduced last year. A new bag design was created for passengers on long-haul flights in a rich dark blue colour. The contents feature high-quality items from the Salvatore Ferragamo Tuscan Soul range and were a significant upgrade. They include face

cream, hand cream and lip balm.

The company has also been winning plaudits for its kids kits on Air Astana. The one for children aged three to six is themed around the story of The Little Prince with illustrations painted by its author Antoine de Saint-Exupéry. The kit for seven to 12 year olds is a collaboration with National Geographic Kids and includes toy compass and branded wallet. ak-service.ru

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industry update Top stories from across the industry

Princess Cruises serves up British brands and adds UK menu favourites for those at sea Princess Cruises has upped its range of British-themed food and beverage options aboard its Crown Princess ship for spring and summer sailings in 2017.

Famous British brands such as Twinings tea, Branston pickle, HP Sauce and Marmite will now be stocked onboard and a wider variety of British beers and ales will also be available to purchase.

The cruise line has also redesigned its dining after asking guests to name some of their home food favourites.

The ship’s menu now includes a curry night once a week; fish and chips every lunchtime; a traditional roast with all the trimmings every Sunday; a pub lunch on

sea days, serving favourites including Lancashire hotpot, Cornish pasties and cottage pie; extended breakfast options such as English bangers, back bacon, kedgeree, crumpets and black pudding; afternoon tea, including scones, jam and cake, on sea days; and a cup of tea at hand 24/7 via the restaurants or room service.

In addition, food and drink will be served to mark special occasions and complement screenings of sports events. For instance Champagne, Pimms and strawberries will be available during Wimbledon. princess.com

Clip collaborates for Hong Kong upgrade HONG Kong Airlines has rolled out new amenity kits for all long haul flights in both Business and Economy.

The airline partnered with inflight specialists Clip and local design house Ricebowl Republic to create the new kits.

The refreshed kit features a set of four individual amenity bags with iconic symbols of Hong Kong: the Star Ferry, the historic rickshaw, the tram and Hong Kong’s city skyline, representing different

facets of Hong Kong heritage and culture.

The interiors feature an eye-catching patterned lining.

The Business kit includes speciallydesigned eye masks and socks together with ear plugs, a dental set and a shea butter ultra-rich lip balm and hand cream from French skincare brand L’Occitane.

Economy passengers receive items in a branded drawstring bag. cliponboard.com

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Representative Office Galleria Office 204, 2nd Floor, Hyatt, Diera P.O. Box 6655, Dubai, UAE Tel.: +971 4 273 1024 Fax: +971 4 273 1034

industry update

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Top stories from across the industry

 Oman catering on the up OMAN Air Catering Services posted positive results for 2016 despite volatile market conditions.

Being awarded a new contract to supply inflight catering on British Airways' London flights at the end of last year, for an initial period of three and a half years, is among the highlights of the period.

In addition, the company recently won a contract with Royal Flight, a Russian-based charter airline, for three years.

Oman Air Catering Services division now offers services to 12 airlines worldwide, has grown its capability to in excess of 18,000 meals a day and in the past year produced an extra one million meals.

It operates adjacent to Muscat Airport in a 10,000 square-metre halal-certified facility. The division employs around 650 staff – 74% being Omani. omanair.com

Etihad deal for LSG

Coca-Cola gets arty

LSG Group has entered into a global catering agreement with Etihad within the framework of the airline's new commercial partnership with Lufthansa.

The four-year $100 million catering agreement includes catering services to Etihad in 16 cities in Europe, Asia-Pacific and the Americas and makes LSG Etihad's largest catering supplier outside its Abu Dhabi home base. lsgskychefs.com

DELTA and the Coca-Cola Company have teamed up with 12 global artists to bring art to the onboard tray table.

The partnership has created an art gallery in the sky – transforming the tray tables on one of the airline’s 767 aircraft into one-of-a-kind works of art. The artists drew inspiration from the airline’s most popular destinations and celebrate themes of travel, refreshment and happiness. delta.com

New Gourmet site GREEN Gourmet has relaunced its website with an enhanced search facility and clearer product sign-posting.

Products are organised by brand and provide the user with detailed information for each, including certifications. Users can find specific products or topics easily and a contemporary style balances professional service with aspirational presentations. greengourmet.co.uk

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WTCE PREVIEW

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Your guide to

WTCE 2017

O

nboard Hospitality is delighted to be working with the World Travel Catering & Onboard Services Expo (WTCE) team again this year to pull together an exciting programme of lively and inspiring sessions at the Taste of Travel Theatre.

Over the full three days (April 4-6), the theatre will see no less than four celebrity or Michelin-star chefs in action, including Levi Roots, Mark Sargeant, Eero Vottonen and Trinh Diem Vy. Our former editor Jo Austin will be on hand too throughout the event, moderating some fascinating and enlighting sessions led by experts who can give you some really helpful insights. They will tackle topics that include new technologies to meet allergy challenges; ideas on

how to get your product onboard; tips on how to improve your onboard product or help you meet the demands of the pre-order trend; and ways to understand your passengers through neuroscience.

All sessions are free to attend with fantastic food samples up for grabs as well as plenty of interactive discussion and inspirational ideas. The full Onboard Hospitality team will be based beside the Theatre on stand 1G99 and looks forward to seeing you there.

The following pages offer you a preview of some of the people and products you can catch up with during your visit. We look forward to seeing you there, hearing your ideas and discovering your products.

onboardhospitality.com

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WTCE PREVIEW

Taste of Travel programme in association with Onboard Hospitality, Stand 1G99

TUESDAY APRIL 4 10.30 Adding quality to buy on board: James Strawbridge, development chef consultant, TV presenter and founder of Posh Pasty, talks and demonstrates the impact and value of serving high-quality meals and products onboard. This session will discuss and explore which products work best for the buy-onboard market. This will be an interactive session with tastings and samples.

11.30 Dining Michelin-style with American Airlines: English Michelinstar chef, Mark Sargeant, is working with American Airlines as part of their celebrity chef partnership programme. In this lively session Mark will re-create dishes served onboard American Airlines’ First Class and give an insight into his career which earned him a Michelin-star award at the age of 28. Expect to taste some special samples.

12.30 – 13.00 Food sampling and networking 13.30 Put some music in your food!: Levi Roots talks about his ventures which are popularising the spicy flavours of his Jamaican heritage. His Reggae Reggae range of Caribbeaninspired cooking sauces, ready meals, soft drinks and desserts are now seen worldwide. This is all about making Caribbean food more accessible and how spicy flavours work in the air. Expect some tasty samples and great reggae!

14.30 Tapping into the pre-order and on-demand meals trends: Trends expert and founder of Airline Trends, Raymond Kollau, will examine changing consumer behaviour and expectations in the wider world with reference to the smartphone on-demand economy. He will be joined by Jaap Roukens, founder and ceo of iFleat, a new company that aims to select dishes from the best restaurants in town and have these served to passengers up in the air.

15.30 New Arrivals – New product pitches: Five exhibitors are invited to present their new products in a quick-fire pitch in front of an expert panel (Lance Hayward, George Banks and Jeremy Clark) who will award their favourite pitch.

WEDNESDAY APRIL 5 10.30 Celebrity chef creates Finnish flavours for Finnair: Finnish Chef of the Year and Bocuse d’Or finalist, Eero Vottonen presents a range of signature breakfast dishes for Finnair in celebration of the airline’s centenary. Local sourcing will come to the fore while Maarit Keränen, head of in-flight service at Finnair, explains the value of working with a celebrity chef. This session will feature live cookery and plenty of samples.

onboardhospitality.com

WTCE PREVIEW

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Programme details correct at time of going to press



� April 4-6 2017, Hamburg Messe

11.30 What’s on your plate? Introducing technology that communicates what is being served: It is now a requirement that all pre-packaged food has accurate ingredient labelling, but what are the practicalities of this onboard? Kim Antoniou, founder of Kafoodle an award-winning menu management system, discusses how operators can manage their ingredients and dishes and give passengers confidence.

12.30 – 13.00 Food sampling and networking 13.30 Vietnam’s leading chef offers new inspiration: Chef Trinh Diem Vy is one of Vietnam’s most recognised restaurateurs and chefs thanks to her Hoi An restaurants and Cooking School. In this session, presented with Chef Keerthi Hapugasdeniya, Chef Vy demonstrates how restaurant partnerships can improve customer satisfaction.

14.30 Sensory food tasting: Stathis Kefallonitis and David McLain of branding.aero in partnership with gategroup bring a new twist to food tasting using neuroscience methods to understand the passenger and improve the cabin experience.

This session will include interactive blind-tastings.

15.30 Workshop – Getting your product onboard: Lance Hayward of The Hayward Partnership and his expert panel including Robin Padgett, ceo dnata catering; Chika Russell, ceo of Chika's Foods, and Michael Palij ceo of Wine Traders discuss the opportunities, barriers and best processes for getting a product onboard.

Followed by a debate on brand

communication, procurement, trends and innovation.

THURSDAY APRIL 6 10.30 Onboard Shopping: Alan Hayes, inflight retail and managed services director for Alpha LSG, discusses an alternative view of the buyer/supplier relationship and key considerations to follow to really make your product’s sales soar. An educational session for those in, or wanting to join, the travel retail sector.

Practical advice and an open debate on the ‘sales jigsaw’ that contributes to the most effective buyer/ supplier relationships.

11.30 Time for tea and cakes: Learn all about tea. An illustrated talk by Jonathon Jones, an expert grower and md of trading at Tregothnan Tea, a British estate with a strong connection to rail catering in the UK, Europe and beyond. Cakes supplied by Horizon Patisserie and Desserts, producers of a wide range of patisserie, cakes and monoportions.

12.30 – 13.00 Food sampling and networking 13.30 New Arrivals – First Time Exhibitor Pitches: Five exhibitors will have a chance to present their new products in a quick-fire pitch in front of an expert panel, led by Jeremy Clark, who will award their favourite pitch.

14.30 Wine and cheese – what works together: Wine experts, Andrew Brown of Ratcliffe and Brown and Patrick den Drijver of traditional Dutch cheese-maker, Beemster, decide what works together. Learn while you taste in this educational session.

More information: worldtravelcateringexpo.com/Tasteoftravel

onboardhospitality.com

WTCE preview

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WTCE Case study

Hydrating at height As we look forward to seeing innovation and new companies debuting at WTCE, we speak to one we first saw at the Taste of Travel Theatre a year ago, to see how it has moved on

S

itting in the Onboard Hospitality office you’d be amazed how many new and exciting onboard products pass before our eyes each week. Some simply come and go in a passing flash, others make a more considerable mark, stick at the onboard market and become industry stalwarts.

Phizz is a rehydration, vitamin and minerals brand we saw last year, and its story seems to show how WTCE and the Taste of Travel Theatre showcase can help springboard a business into a breakthrough year.

The company’s multi-vitamin hydration tablet is designed to offset dehydration, combat fatigue and boost the immune system, and is now available in all Emirates' First cabins.

The Emirates contract, announced in May, has resulted in packs of 10 effervescent Phizz tablets being available onboard all Emirates flights in First. They are also available on a private air charter

Pictured: Since WTCE 2016, Phizz has sold over half a million tubes including to Emirates for passengers in First

service with further transport and hotel contracts expected to be confirmed over the next 12 months too.

Daniel Cray, marketing director and co-founder, says: “Phizz was only six months old when we arrived in Hamburg for WTCE 2016. The exhibition was a game changer for the brand and kicked off a sales focus that no other show could provide. It introduced us to the world of travel buyers and it has aided conversations we’ve had with buyers in the industry ever since.

“The travel industry is at the core of our brand strategy. As relative humidity in the aircraft cabin is low at around 20%, studies have shown that a decrease in hydration levels by just 1-2% can have significant effects on the body, particularly cognitive functions, leading to tiredness, fatigue and irritability, which many recognise as being onboardhospitality.com

associated with jet lag.

“Since the show, we’ve sold over half a million tubes of Phizz, our team has expanded and we’ve even set up our new offices in London’s iconic Regent Street. Cabin crew using Phizz on Emirates have organically become big advocates of the product and we’ve seen a fantastic reaction on social media as a result. We can’t wait to go back to Hamburg for WTCE 2017 and hope to create and close more deals at the show in April.” •

Phizz will be exhibiting on stand 1B94 at WTCE in Hamburg from April 4-6 2017. Onboard Hospitality looks forward to meeting and showcasing other new arrivals at the Taste of Travel Theatre and on our stand beside the Theatre - 1G99.

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WTCE PREVIEW: TASTE OF TRAVEL THEATRE

FOR BRANDS TO SUCCEED, THEY NEED TO STAND OUT.

LANCE HAYWARD addresses the challenges of getting products listed in the rapidly growing buy-on-board sector

HE buy-on-board sector represents a significant opportunity for brands to drive revenue or increase visibility. It is showing robust growth of over 8% and is expected to increase in value from $63.4 billion to $85 billion by 2020. In addition, the sector is widely recognised as a lucrative opportunity for brands to gauge consumer reaction and spread the word about their products.

Whatever the motivation, brands looking to get onboard need to be clear what they want to achieve as well as understanding the rules of engagement.

If you don’t understand the business you’re entering, it could be a significant distraction for your existing strategy.

If however you have a clear objective in place to manage the demands and potential onboard volume of orders, it is a fantastic sector with opportunities sparsely found elsewhere.

T

CAPTIVE AUDIENCE The airline industry transports over 3.4bn passengers per annum. Get

onboard and you gain the advantage of a captive audience but remember airlines typically have a dedicated F&B budget and are under intense pressure to manage it. The onboard service budget can fluctuate significantly and may be affected by other costs, such as fuel, so even if you get onboard your time there may be limited.

CLEVER STRATEGY Smaller brands need a clever strategy to deal with the potential peaks and troughs in orders. Larger organisations need to be able to respond quickly to the rapidly changing environment.

Pricing is key too. If your product already has a recognised retail cost, travel operators will want it onboard at a similar, if not more competitive price. This can be a significant challenge given you’ll be distributing to multiple locations and on tight margins. Travel exclusives can be the answer, products without a benchmark already established elsewhere can form a distinct offer with more flexibility on price. onboardhospitality.com

BRAND FOCUS Established retail brands are moving onboard. Marks & Spencer, for example, on British Airways is part of a trend set to continue and for smaller brands, innovation and speed to market is key. Seasonality onboard is now commonplace so it’s important to have a continuous pipeline of innovative products to sustain a partnership.

Getting recognised is often the biggest challenge to selling your brand at 35,000ft. Ultimately for brands to succeed, they need to stand out. •

Lance Hayward will moderate a panel of onboard hospitality suppliers at this year’s TASTE OF TRAVEL THEATRE during the WTCE IN HAMBURG, APRIL 4-6 2017. The session, entitled ‘Getting a new product onboard’ is set to be an open debate with the audience discussing brand, communication, procurement, trend monitoring, innovation and lots more. Full details page 26-27.

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WTCE Preview

Taste of Travel Theatre

Putting music in your food An unlikely meeting between a Cornish chef and a Jamaican reggae musician has resulted in a great collaboration now making its way onboard. Jo Austin discovers more

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ames Strawbridge of The Bake Factory first met reggae musician and British food entrepreneur Levi Roots at the Speciality & Fine Food Fair in 2016. Having identified Caribbean food flavours as a hot trend, Strawbridge could see the potential of working with Roots’ well-establish Reggae Reggae range, and an onboard collaboration was born.

Strong and well-established retail brands are becoming a key aspect of airline catering and Levi Roots is no novice when it comes to brand power.

A household name in the UK for the last decade he saw a meteoric rise to fame after his spicy sauces won the backing of retail entrepreneur Peter Jones.

Jerk flavours The first product to launch was a spicy Reggae Reggae sauce with strong jerk flavours for marinades or dipping,

Pictured: Levi Roots bringing Caribbean flavours to catering in collaboration with The Bake Factory

quickly followed by an extensive range kitchen in Cornwall a hot lamb jerk of sauces, meal kits, snacks and drinks. pattie, a Martinique chicken curry with Levi says: “We try skankin rice and to make sure that a Reggae Reggae everything on our chicken wrap with range is a genuinely Caribbean slaw With a little imagination you Caribbean recipe were born. can add sunshine, music and or at least has a Strawbridge says: vibes of the Caribbean Caribbean twist.

“The great part of to standard products I’ve found that you this process from can take a standard my perspective product category such as crisps or soft as a development chef was that flavour drinks and with a little imagination you and intensity are never lacking with Levi’s can add sunshine, music and vibes of the recipes. Jerk seasoning has so many Caribbean.” layers and the spices punch through the reduced taste profile that you get in the Working in harmony air with real style. The use of allspice, Strawbridge and Roots worked closely scotch bonnet, tamarind and other for several months and after a few authentic spices works well to capture weeks in The Bake Factory development sweet and spicy, combined with the onboardhospitality.com

WTCE preview

umami glaze from chargrilled meats and burnt vegetables, the recipes sing out with real harmony.

“I asked Levi which was his favourite recipe and it didn’t surprise me when he said: “I have so many, it’s difficult to choose but my go-to is a simple one my chicken soup, which is inspired by the one my mother always used to make for me. I call it 'the cure'. "

Pasty vs patty This love of nostalgic, simple recipes is something that the two men have tried hard to preserve throughout the development process and Strawbridge adds: “As a Cornish development chef, pasties are my bread and butter. We had long discussions on the differences between the Cornish pasty and the Jamaican patty and Levi told me that it was Lord Falmouth who took the humble pasty to Jamaica where they then gave it a makeover with a different shape, spices and other ingredients.

James Strawbridge We debated the and Levi Roots will perfect patty shape, both be demonstrating pastry texture and their products and flavours crimping and I went for the onboard sector at the home, listened to more Taste of Travel Theatre reggae and perfected during the WTCE HAMBURG our version. The goal on Tuesday April 4. You can also throughout has been meet them both on The Bake to maintain that rustic Factory Stand 1B30 where family-table ethos key Levi will be launching his to Caribbean cooking airline product range. and hospitality.” •

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Untitled-2 1

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YOU AT SEE

LASAGNE

WTCE

BOOTH NUMBER

Avaible: Lasagne Alla Bolognese, Soy Bean Lasagne, Vegetables Lasagne

1E50

ITALIAN GOURMET SELECTION LIFE # ITALY

Feeling at Home On Board

www.mvfood.it food@montevibiano.it

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WTCE PREVIEW

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Passenger Experience Conference

Searching for innovation T

his one-day conference takes place on Monday April 3 and breaks the ice ahead of AIX and WTCE, discussing the strategic issues around cabin innovation, consumer expectations and profitability and ending with a popular social gathering.

The aim of the conference is to look at ways to innovate the passenger experience and this is led by industry stalwarts and visionaries such as Paul Edwards, head of design and brand management at Airbus, and Jaap Roukens, ceo for iFLEAT, as well as representatives from outside the industry including the Disney Institute, Peugeot Design Lab and leading anthropologist and psychologist Dr. Rapaille.

The programme for 2017 will be split into three streams to help delegates identify sessions of most interest to them.

These are: Generating Revenue, Comfort & Wellbeing and The Connected Journey (see page 149).

Generating Revenue will look at how airlines and rail operators can better monetise the passenger experience, generating ancillary revenue at every

stage of the journey. Sessions entitled Breaking the Paradigm of Selling Cabins, Seats and Onboard Services, for instance, look at using apps to provide more individualised choices in the air, as well as flexible rail seating.

In the Comfort & Wellbeing stream, the keynote session – The Reptilian Brain Always Wins – argues that passenger preferences, choices and actions are driven

by an unconscious mental reference system, imprinted at an early age.

Other sessions include The Fundamentals of Comfort, which looks at how to challenge and change mindsets about the products and services the industry develops, and Forging Better Onboard Experiences and Services which explores how technology and neuroscience can help increase comfort.

PEC 2017 - THE FACTS

THIS YEAR'S

PEC 2017 has a new,

PASSENGER EXPERIENCE CONFERENCE

more individualised programme

HAMBURG MESSE 'A' HALLS

during the breaks to help delegates make new connections and grow business

HAS A NEW VENUE:

----------------This year's PEC will have new

interactive ice-breakers

onboardhospitality.com

This year's Industry Networking Party takes place from 6-9.30pm. Meet new people and build your business connections with the who's who of the industry at this fun, Bavarian-themed event which starts after the PEC on April 3

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WTCE PRODUCT PREVIEW

Standing out...

As buyers and suppliers gather to scout out new products and innovations at WTCE Hamburg, Cameron Roberts previews some to look out for...

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1. Bottega STAND: 4C50

The Italian winery and distillery will turn the focus on its 20cl bottles which include a premium quality Prosecco, a refined rosĂŠ and a sweet moscato wine. The company will also unveil new packaging supporting two- and fourbottle sets, as well as an ice bag offered with the four-bottle set. bottegagold.com

2. InflightDirect STAND: 1D88

Headset specialists InflightDirect brings almost 40 years experience of supplying onboard products to its

stand. It has a selection of new styles arrangements in trays or small batch available in its earbud range and boxes. dfmarketing.de will also showcase new 4. Radnor Hills headset models.

STAND: 1G50A inflightdirect.com Don't miss the Radnor Hills has three new Taste of Travel 3. D|F Marketing carton sizes aimed at the new product STAND: 1F58 airline market. The Fruella pitches session.

D|F Marketing products are available in Beside Stand 1G99 is extending the 125ml, 200ml and 250ml Tetra versatility of its cartons, each made in a unique services with a new shape to help the passage from Individual Quick Frozen trolley to passenger and designed not (IQF) machine, new baking line and to roll off the tray. The range of fruity additional packing machines. These flavours focuses on inflight hydration allow it to deliver customised solutions and includes options for kids catering. of either individually packed products, radnorhills.co.uk onboardhospitality.com

WTCE PRODUCT PREVIEW

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5. Kaelis STAND: 4F10

A new Rotable High Temperature (RHT) casserole dish from Kaelis has been designed to upgrade the Economy trayset. It can be held at temperatures of up to 220C for an hour, higher than standard casserole dishes. The product is available in single and bi-colour formats including prestigious looking gold and silver. kaelisgroup.com

6. AMI STAND: 4F80

AMI aims to make great coffee onboard a standard through the Illy

brand – made from nine Arabica coffee beans sourced from four continents.

It will also promote a range of Acacia crackers recommended in combination with AMI’s extra mature cheese packs. amigrp.com

7. Mr Lee’s Noodles STAND: 1D55

A selection of healhy oriental, noodle-based meals represented

by Portfolio. The range contains no MSG, hydrogenated fats, e-numbers or artificial colours. The pots come in six flavours: dragon fire mushroom, Hong Kong street beef, Shaolin monk vegetable, tai chi chicken, warrior onboardhospitality.com

fighting shrimp and Penang chicken curry laksa. mrleesnoodles.com

8. Dolceria Valmont STAND: 1F104

Dolceria Valmont is an Italian icecream maker providing gluten-free and vegan ranges. Its gelato comes in flavours ranging from pistachio and hazelnut to melon and soft fruits. Its il Gelato product range is specifically marketed at airport lounges as well as buy-on-board menus or kids onboard catering selections. dolceriavalmont.wordpress.com

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9. Fentimans / Folkington's Stand: 1D55

Represented by Portfolio, Fentimans is moving into the onboard market by offering its usually bottled Curiosity Cola and Rose Lemonade in 250ml cans. Folkington’s range includes tonic water, ginger ale, lemonade and sparkling water and is already sold BoB on British Airways. fentimans.com; folkingtons.com

10. Sola

which reduces onboard weight and allows airlines to use larger cutlery at lower load. sola.nl

11. Onboard Logistics Stand: 1f88

Onboard Logistics will turn the focus onto Flex-E-Drawers designed to save space in galleys. The drawers stack so that they can be stored easily when empty and can also be removed from a trolley entirely. onboardlogistics.com

Stand: 1C38

Sola is responding to a trend towards coloured cutlery this year, showcasing PVD coated cutlery with dual colours. It will also display its hollow-handled cutlery

12. Hoppe and Beemster Stand: 1G35

New to Hoppe Food Group's travel catering range is a cheese muffin created onboardhospitality.com

in partnership with Dutch cheesemaker Beemster Cheese Co. The muffins are in a ovenable box which can be converted into a serving tray for service. It can be stored for 90 days at ambient temperatures. hoppe.eu

13. Lily O’Brien’s Stand:1C30

Lily O’Brien’s has turned its development focus onto new sleeved desserts in a range of flavours and styles including mousse, cheesecake and key lime pie. It will debut a 26g bar format in salted caramel, zesty orange and butterscotch flavours and a new range of For Little Fliers kids desserts. lilyobriens.ie

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WTCE PRODUCT PREVIEW

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14. Scope STAND: 1B10

Portuguese inflight products company, Scope, is bringing a range of plastic rotable serving ware to the show. This range is designed for hot and cold meals and is ovenable at high heat. It has multiple colour options and can be used for a minimum of 150 wash cycles. scope.pt

15. Café Brontë STAND: 1G50A

Café Brontë’s Chocolate Choices is a range of biscuit mini-packs. It comes in four flavours: milk chocolate and coconut, milk chocolate and orange,

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dark chocolate and ginger, and dark chocolate and mint. paterson-arran.com

17. Frankenberg

16. BestPartner Food STAND: 1C81

STAND: 4D50

Frankenberg brings its new range of Fairtrade special meals to WTCE this year, offering a healthy Trying to get your and sustainable meal range product onboard? Check which is also free-from GMOs, out the Taste of Travel additives and preservatives. session designed to help. frankenberg.com

Ambient long-life snacks specialist Beside stand 1G99 BestPartner Food 18. Die Räucherei will showcase snacks STAND: 1F58 stored in ovenable Die Räucherei is a German-based foil that are shelf stable at company specialising in exclusive ambient temperatures. The company is handmade seafood that tastes like fresh also showcasing a variety of hot snacks catch. It ‘deep-freezes’ its products at and multi-snack boxes.

-60C to lock in the flavour and has IFS bestpartner.nl onboardhospitality.com

WTCE PRODUCT PREVIEW

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and halal certifications. die-raeucherei.com

19. Snackboxtogo STAND:1G30

Offering a new hot snack to the market, Snackboxtogo's new ‘plattices’ come in sweet and savoury flavours including tomato-mozzarella and apple-cinnamon. snackboxtogo.com

20. WK Thomas STAND:1D30

Designers and manufacturers of bespoke onboard products and packaging, WK Thomas will showcase a range of new products for onboard service from cups

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to oven bags. Its newest range of 'Revive' clear pots are suitable for yoghurts, salads and cold pasta. They come in high clarity RPET material in four sizes, from 175ml to 425ml, with clip-on lids. wkthomas.com

21. Mills textiles

22. Joe & Seph’s STAND:1D55

Known for its imaginative popcorn flavours (including Marmite and Gin & Tonic), Joe & Seph are on the Portfolio stand with a new plastic tub design (already onboard easyJet) created to reduce mess inflight. joeandsephs.co.uk

STAND:1D88

Focusing on a ‘sensory’ comfort range, Mills Textiles is developing a range of textile products which can be infused to provide aromatherapy onboard. The pillows, cushions and neck pillows are designed to help passengers sleep or wake up. millstextiles.com onboardhospitality.com

23. Group SOI STAND: 4E31

Celebrating its 10th anniversary, Group SOI's luxury oils and fruity dressings now include eight spice and herb oil infusions.

It will also unveil Crocus D’oro – saffron threads for onboard in luxury packaging. groupsoi.com

WTCE PRODUCT PREVIEW

24

25

27

28

43

26

29

24. AVID STAND: 1F80

26. Skypro STAND:1D60

28. John Horsfall STAND: 1E60

AVID has expanded its portfolio to include serviceware including custom pieces. The range on display at the show will include sets of dishes and cutlery at each stage of the design process. avidairlineproducts.com

Skypro has a new uniform range designed to provide crew comfort and style. The shirts are made from natural fibres and allow for breathability, durability and wash resistance. wearskypro.com

John Horsfall will showcase its wide range of products from pillows to packaging and focus on its growing use of more sustainable materials such as bamboo and recycled polyester. johnhorsfall.com

25. Novo-Food

27. Monty's Bakehouse

29. FlyFit

STAND: 1F58

A distributor of both IQF and fresh cheese, Novo-Food provides cheese products to airlines, cruise and food chains. New to its portfolio are halal, vegan and buy-on-board solutions. novo-food.biz

STAND: 1E70

Monty's Bakehouse will have a range of new products at the show including Pizza Cups and Brioche Calzones. Each new product is made to eat on the go and comes with Italian fillings. montysbakehouse.co.uk onboardhospitality.com

STAND: 1G40

FlyFit is adding oat cookies to its inflight wellbeing range. High in fibre and without additives, the cookies come in cranberry, coconut and dark chocolate flavours with positive nutritional credentials. vitalithealth.com

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WTCE PRODUCT PREVIEW

30

31

32

33

30. RMT Global Partners STAND:1F58

RMT Global Partners has partnered with Westin Heavenly to supply a warming blanket to suit the most demanding passenger (currently in Delta's First cabin). The company aims to support the best of passenger experiences and will showcase a range of tools to support onboard development teams. rmtglobalpartners.com

31. Formia STAND: 1E40

This amenities kit specialist has introduced new brands to the mix including Institut Karité Paris products

34

(onboard JAL, Turkish Airlines and Qatar Airways) and Porsche-branded sleeping suits. It is also working with the Aspara brand whose product include a pillow mist and aroma stick. formia.com

32. Global Inflight Products

33. Oakfields Farms STAND: 1D20 AND 1E20

Responding to the recent ‘free-from’ trend, Oakfields Farms has created a range of ‘clean label’ products for onboard with reduced additives and responsible ingredient sourcing detailed. oakfieldsfarms.com

STAND: 1E10

Global Inflight Products is offering airlines a cosy, sustainable blanket option with its eco-friendly fleece made of recycled plastic (RPET). By using recycled plastic the company aims to cut the product's environmental footprint compared to more traditional counterparts. gipusa.com onboardhospitality.com

34. Dairy Concepts IRL STAND:1F90

Dairy Concepts' 20g Fruchee bar range is positioned for meal trays and snack packs. The natural high-protein dairy snack bars taste similar to yoghurt/icecream but with less sugar and no mess. dairyconcepts.ie •

ADVERTISEMENT FEATURE

Have a EuroGoodnight A blanket and textile manufacturer specialising in the production of inflight items, Euro-Goodnight is a reliable name with a great textile heritage

ce Visit us in Wt

2017

Booth # 4e51

www.euro-goodnight.com

Euro-GOODNIGHT was founded in February 1996 but is the successor of a major blanket manufacturer established in 1800, which operated in Greece, Germany, Belgium and Netherlands. It has been producing products in today’s facilities in Spain since December 1992.

The company controls the entire manufacturing process from spinning to confection, producing all types of jacquard woven blankets for airline, home, institutional and military use.

The blankets are made of both natural (wool and cotton) and synthetic (acrylic, modacrylic, polyester, polypropylene and cellulose) fibres.

As a supplier to major airlines and demanding institutions like the German army, Euro-GOODNIGHT has demonstrated a mastery of the blanket making process (permanent antistatic, bacteriostatic, antifungal, air permeability and thermal insulation).

Market trends

Airlines have followed the home market preferences and the popularity of duvets has risen to the detriment of blankets but now there is a reversal of this trend in the home and airlines are expected to follow.

Euro-Goodnight has been using polyester and other fibres made from recycled bottles and various materials since the early 1990s and believes in more efficient recycling, based on sheer chemistry and physics, rather than one aimed at responding to marketing and public image trends.

the partnership

Early in 2016, together with the specialised UK-based company Systainable Solutions Ltd (www. systainable.eu), the company entered a two-year project aimed at maximising sustainability and ecofriendliness.

Systainable Solutions' business model addresses optimisation and performance improvement in textile manufacturing. Besides working directly with textile mills, Systainable also has extensive collaborations with retailers and international organisations such as M&S, IFC, Tesco, GOTS, Made-By and others.

The scope of the collaboration with Systainable spans from raw material to the weaving and processing stages to finishing and distribution.

The first year of the project addressed the processing stage where relevant KPIs came close or

surpassed global industry benchmarks. Water and energy consumption were reduced by 40% and 25% respectively. Waste was reduced by 70%. The CO2 footprint of processing was reduced by 40%.

During the second year the aim is to optimise the composition of raw materials mix used, maximise the usage of recycled material in the products and use 100% traceable natural fibres where possible.

Products and facilities

Since 2002, Euro-Goodnight has produced fleece blankets, bed and table linen, pillows and pillowcases, headrests, duvets and comforters.

Its China-based facility opened in 2009 and allows for great price competitiveness.

The company continuously upgrades its facilities in Spain, which are valued as an insurance in case of intercontinental supply disruptions.

meeting you!

At WTCE 2017 the company is presenting a number of new products, including textile anti-slip tray mats, microfibre-blend cold towels, washable woollen-blend blankets and plaids, and it has also widened its linen and duvet ranges.

48

WTCE PREVIEW

1C102 1C104

1D114

1A64

1A98

1A95

1B98

1B94

1C98

1B95

1D104 1D103

1E118

What’s New Onboard

1A93 1A90

VIP Buyers Lounge

1B90

1B80

1A62 1A61 1A60

1B78

1A58

1A75

1A56 1A55

1B70

1A50 1A40 1A38 1A36 1A34

1B60

1B50

1B74

1C90

1C88

1C80

1C70

1B46 1B44

1B40

1A33

1A32a 1A32 1A30

1B38

1A15

1B30

1B20

1B10

1B48 1B42

1C60

1C50

1C40

1C38

1C30

1C10

1C94

1D90

1D102

1C89

1C85

1C81

1D88

1D84

1D80

1D78 1D76

1C71

1C61

1C55

1D70

1D60

1D55

1D101

1D40

1D30

1D10

1D20

1E20 1E116 1E114

1E107

1E109 1E108

1E112

Austrian Pavilion

1E90

1E105

1E88

1E80

1E70

1E50

1D61

1E40 1E10

1E103 1E104 1E101

Cafe

1D11

1E60

1E106

1E110

1A13 1A10

1E102

New Exhibitor Village 1F105

1F104

1F95

1F94

1F103

1F102

1F91

1F92

1F101

1F100

1G109

1E89 1E85 1F88

1F80

1F70

1E69

1F60

1F58

1F84 1F82

1F30

1F10

1F40 1F35

1F90

1G107 1G103

1G88

Media Centre

Taste of Travel Theatre & Networking Area

1F50

1F68

1G99

1F85 1G83

1G70

1G84 1G80

1G71

1G89 1G91

1G81

UK Pavilion 1G50a

1G60

1F69

1G40 1G35

1G69

1G63

1G61

1G59

1G30

1G33 1G31

1G50

1G68

1G55

1G51

1G21

1G29 1G25

1G19

1G20 1G10

1G15

Up To Sale Lounge

1G11

Registration

Meet the Onboard Hospitality team at WTCE 2017

121 Inflight Catering

1A90

4Inflight International

1A98

A L’olivier

4E79

A.kuster Sirocco

4D71

Aa Bakeries International

1B60

Aatco Food Industries Activ'drop

Onboard Hospitality is delighted to once again support the Taste of Travel Theatre.

Former editor, Jo Austin, will be moderating the exciting programme throughout the show, and our full team will be based at our popular 'Relax' lounge alongside the Theatre. Join us for a cuppa, free wifi and the chance to share your latest news and product developments with our editorial team.

Addo Food Group Aeroservey Product Ahdb Aire Inflight Airsun Industrial Al Simpkin & Co Albéa

onboardhospitality.com

1B46 4D80-11 1A58 1B48 1G50a 1B70 4F75 1G50a 1G60

Ami

4F80

Amko Group International

1D70

49

WTCE PREVIEW

4C20

4A60

Travel Retail Brand Discovery

4A68

4A70

4A78

4A87

4A80

4A50

4A40j

4A82 4A84

4A85

4A40i

4A40h

4A40g

4A40f

4A40e

4A40d

4A40c

Atrium & Seating

4A41 4A43 4A42

4B55 4B56 4B60

4B50

Gebr Heinemann Bar

4B40 4B43 4B45

4B52

4B70

4A81 4A83

4B95

4B80 4B84 4B88

4B65

4B90

Focus on World Travel Retail 4B41

4C45 4C55

4C42

4C40

4D20

Atrium & Seating

4C60

4C80

4C50

4D30

4D50

4D70

4D90

4D80

Cafe

French Pavilion 4E10

4E18

4E20

4F10

Seating

4F20

4E30

4E25

4F28

4E31

4E51

4E39

4D61

4D71

4E60

4E70

4F60

4D81 4E80

4E71 4E79

4E83

4E85

4E81

4E87

4E89 4E96

4E73 4E75 4F24

Central Entrance

Up To Aircraft Interiors Expo & PEC

Anaik Arlaux Champagne Atl Systems Ats

4F50

4F30

4F80 4F70 4F78

4F15

4F19 4F21

4F31

4F39 4F41

4F78

Bellapierre Cosmetics

1G109

Bestpartner Fine Food

4F59 4F61 4F69

4C42 4A40g 1C81

August Lundh

1G21

Biscuiterie Dunkerquoise

4D80-7

Advantage Austria

1E90

Biscuiterie La Trinitaine

4D80-6

Avid Airline Products

1F80

Blaser Café

4E71

Azusa Corporation

1G80

Blue Magic Air Catering Equipment

4F51

B4® Hand Sanitizer

4E30

Bokomo Foods

4F93

Bakeryzone

4A68

Bold Cup

1A55

Banketbakkerij Nora Baru Nv Bayart Innovations Beckleberrys

1E118 1A56 4F30 1C102

Beemster Cheese

1A15

Beijing Dapeng

1G29

4F91 4F90

Belgian Chocolate Group /Starbrook Airline

At entrance

4F84

4F49 4F51

4D80-14

4F93

4F87 4F83

4F11

4F96

4F88

onboardhospitality.com

4F71 4F73 4F75 4F77 4F79 4F81

4F85 4F89

50

WTCE PREVIEW

Cobanpinar Water Company Cofresh

1G50a

Cognac Dobbé

Borrelli Fine Foods

1F82

Bottega S.p.a.

4C50

Bravo Handbags

4B52

Brazzale Spa

4F91

Bretagne Gourmet

4D80-6/7/8

Briccodolce Snc

4F59

Brimato Technologie

4F41

Brunner-Anliker

4F49

Business France

4D80, 4D81

Butlers Chocolates

1D102

Buzz - Inflight Products

4D70

By Schöttinger

4B45

Cabinnet (Cabinnet Akkurt Group)

1B98

Caesars Diffusion

1A64

Callington Caseificio Ghidetti

1G69 1E116

Castello Di Meleto

4F96

Castello Monte Vibiano Vecchio

1E50

Catering-Highloaders Caviar Sturia

At entrance 4D80-13

Cepovett

4B88

Ceylon Biscuits Limited

1G89

Chatsford Group

4E39

Chocolaterie Jacques Guyaux Choya Umeshu (Deutschland) Gmbh

Classeq Ltd Classic City Bakeries Clip

4D81-3

4A80 4D81-3

Colpac Ltd.

1B74

Compagnia Italiana Alimentari Spa

4F88

Concept Fresh Vertriebsgesellschaft

1E90

Coolike-Regnery

1E69

Cover'in Travel

4F73

Cuisine Solutions

4F60

D&F Marketing

1F58

Dairy Concepts Irl

1F90

Damino

1D76

Darbo

1E90

Davigel

4D81-1

De Kroes

1G10

Dek - Cafeahaus

1C61

Deli Cono

1F02

Des Lis Chocolat

4D81-3

Dester (Gategroup)

4C20

Devenolux Austria

4B80

Dfmi

1E88

Dhl Supply Chain

1C55

Dictador Europe

4B65

Die Kekselmacher

1F95

Die Räucherei

1F58

Direct Air Flow

4E25

Direct Food Service

4F11

Diskomat

1C90

Dizdar Stainless Steel Kitchen Equipment

1A36

Dnata

1F10

Do & Co

4B70

Dolceria Valmont

1F104

Domaine Des Gondoles

4E60

Dr. Schar

1F94

E109 1F92 1A32a 1B20

onboardhospitality.com

Efb Fzc (Landgenossenschaft Ennstal)

1G31

Egret Aviation

1G88

Elag Ast

4E71

En Route International

1F30

Engineerethics

4F51

Enmak Group

4E70

Escarpins D´Hotesses

1A60

Espresso Wine - Single Serve Pet

4B56

Euro Ice Cream

1D114

Euro-Goodnight

4E51

Eurovo

1A10

F.s.p

1G68

Fartan Group

4B40

Fazer Kvarn

1A95

Fbs International Fimardolci

1C89 1D101

Flyfit

1G40

Flying Food Group

1G59

Formia

1E40

Frankenberg

4D50

Fränkische Feinback

1G84

Fresh Five* Premiumfood

4F84

Freshorize

1C88

Frisch & Frost Nahrungsmittel

1E90

Furore Handelsgesellschaft

1E90

WTCE PREVIEW

51

4C80

Ifleat

4E89

Lsg Sky Chefs

1E20

Garcia De Pou

1D84

Ii Wines

4F10

Madhu Jayanti International

4A60

Gastronomia Frost

4F11

Ilka Sekerleme Ltd Co - Cardelion

1A38

Gate Gourmet (Gategroup)

4C20

Ims Höllinger

1E90

Gate Retail Onboard (Gategroup)

4C20

Inflight Equipment International

4F15

Malton Inflight

1G103

Inflightdirect

1D88

Masters Of Mayfair

1E106

Galileo Watermark

Gategroup

4C20, 4D20

Mallaghan Engineering

Outside Entrance

Gebr.heinemann Se Co & Kg

4B50

International Plastic Industrie (Ipi)

1C50

Matley

4A42

Gem Airsupply

1F60

International Rail Catering Group

1G91

Matrix Apa

1B90

Intervine

1F69

Meiko Maschinenbau

Intex Company

1C70

Menz&Gasser Spa

Gendreau Group - Very Innovative Food Company

4D81-3

4E18 1E104

Gl

1E85

Italcarrelli Di P. Lopez

4F21

Michel Et Augustin

Glacio Group Ice Cream

1B60

Itw Envopak

1D78

Mileone Group

1G40

Global Brands

1F84

Jiangsu Canasin Tablelinen

1F68

Milk Jnr's & Kidworks

4F50

Global Inflight Products

1E10

John Horsfall & Sons

1E60

Mills Textiles

1D88

Global-C / Marfo

1D40

Josef Recheis

1E90

Moguntia Food

1E90

Goksu Kagit

1F85

Jules Destrooper Biscuiterie

1C98

Monelli

4A83

Gold Awin Leovic Group

4A81

Just (By Hessing)

4F20

Montezuma's Chocolates

1A61

Grands Vins De Gironde

4D80-3B

Kabuto Noodles

1A13

Monty's Bakehouse

1E70

4D80-12

Greci Industria Alimentare

1G61

Kaelis On Board Services

4F10

Narumi Corporation

Green Gourmet

4D61

Kaluga Queen Caviar

1A34

Nature Frais

Group Soi

4E31

Karnerta

1E90

Naturfresh Productos Naturales

4F20

Guangxi Nanning Flight Supply

1G70

Kasperskian

Newrest Group International

4D90

Gut Springenheide

1C80

Keit

1E107 4F89

Ningbo Create Value

1F91 4D81-4

1A75

Klosterquell Hofer Vertriebs

4B80

Norseland

1G83

Kontos Foods

4A82

Novo-Food Lebensmittel

1E103

Korita Aviation

4E25

Nutripot Nutrition

Henan Aiheng Aluminum Products

4B84

K'ul Chocolate

Highliner

1G50

La Charlotte

4D80-9

Oloves

Hobart

4F70

La Maison D'armorine

4D80-8

Onboard Hospitality Magazine

Hoppe Travel Catering

1G35

Labouré-Roi

4D80-5

Onboard Logistics

1F88

Horizon Patisserie & Desserts

1B78

Laduree

4B90

Onboard Xp

4A78

Huaxin Aviation

1F60

Lakeland Dairies

1A33

Orvec International

Iacobucci Hf Aerospace

1C40

Lakrids By Johan Bülow

4C45

Oryx Desert Salt

Ibena Textilwerke

1D76

Lampe Textiles

1B40

Oshibori Concept International

1B50

On The Rocks Premium Cocktails

1A93

1D61

Pacific Aluminum Foil Products

4F71

1C71

Pacific Plaza Imports

Haselherz Haywood & Padgett Ltd/Nibnibs Hebei Sanshi Textile Manufacturing

Icebridge

1E108

1D80

1F101

Langerhuize Kosher Meals Laurieri Les Grands Chais De France Les Trois Abeilles

4D81-3

Lily O'brien's Chocolates

1C30

Linstol

4E30

Liveat

4C40

Livio Bruni & Co

1F105

Long Prosper Enterprise

1B80

Lotus Bakeries Lsg Group

1B44 1D20, 1E20

onboardhospitality.com

Oakfield Farms Solutions

1D103 1F58 1G107 1E20 1E70 1G99

1F70 1E112 4D80-1

1F100

52

WTCE PREVIEW

Shanghai Haoliwen Airline Appliances Shanghai Xinfan Industrial Shaoxing County Xin Li Da Textiles

1C85 1G50a

Patisserie Fabie

4D80-2

4F31

Walther Trowal

1E90 4F90

1A30

Wam Group Kosher Meals

4E75

Weingut Elfenhof (Ernst Holler)

1E90

Wessco International

1C10

Skylogistix

1E20

Wet-Nap Europe

4F24

Skypro

1D60

Winzer Krems Wines

1E90

Skysupply

4D30

WKThomas

1D30

Skytender Solutions

1G25

WTCE 2017

Smilecare

1C94

X-Gin

Skandjuice & Food

Paterson Arran

Vulkanus - knife sharpening

1G19

Sjf Security Seals

Paradies

1C60

1E105

000 1B40

Paul Sapin

1E89

Snackboxtogo

1G30

Xiamen Frepak Industrial

1B42

Pax International

1G55

Sofidel Spa

1D11

Xiamen Yamat Industries

1A62

Sola Airline Cutlery

1C38

Yaos

4F77

Pep Sa

4D80-4

Sola Switzerland

4E80

Zdoze

4A41

Pier Augé

4D81-2

Sotoco

4A70

Zhuozhou Jiahua Aluminium

4F39

Piz'wich Europe

4D81-3

Spiriant

1E20

St. Patrick's Distillery

1A50

Zibo Rainbow Airline Appliance Co., Ltd

1B38

Zodiac Aerospace

4E10

Phizz - Fly Better

Portfolio Partners Pots & Co Propercorn Ps8 Ltd Qizini, The Friendly Food Company Radnor Hills

1B94

1D55 1G50a 4F79 1G50a 4F20 1G50a

Ratcliffe & Brown Wines & Spirits

1E80

Remmerco

4E73

Step Sourcing

4F69

Sterilgarda Alimenti

4B95

Steripower Suominen´S Milk /Jymy Ice cream

1G33 1E110

Szic Industrial

4E81

Tags

1G15

Tangshan Kaiping Dinghong Ceramics

1B95

Retail Inmotion

1E20

Tartufi Bianconi

Riverside International

1G51

Tea-Pop

4A84

Rmt Global Partners

1F58

Terinex Ltd

1G20

Rohde Schmuckwaren

4B60

The Bake Factory

1B30

Rolly Brush

4E85

The Coconut Collaborative

1F03

Romark Trading

1G63

The Honey Wine Company

4B41

Rona Co

1D76

The Nairobi Coffee & Tea Company

Rose Velvet Royal Convenience Seafood Royal Smilde Rudolf Achenbach Sabre Airline Solutions

Tops Foods

1G11

4F85

Totem Food

1E114

4A85

Transtars Corporation

1E102 4F83

4F87

Twinkle Packaging Company

1G81

4A40d

Tydenbrooks Security Products

1C104

Uppy! - The Genius Flyer

Saveurs Et Nature

4F28 4D80-10 4F61

Schäfer Travel Retail

4B55

Scope Lda

1B10

Sem

1D10

Servair (Gategroup)

4E20

Shanghai Easun Group Imp&Exp

4F81

Shanghai Goodluck Stainless Steel

1A32

4E96 4A40h

Valrhona

4E60

Vidasal

1G71

1A40

Scatolificio Del Garda Spa

4E87

Tubes

Salty Dog Brands Sas Isovation

1D104

4D81-5

Sales-Promotions Sancak Inflight Service

1E101

onboardhospitality.com

Tea or Coffee?

Single, double or ripple wall construction? 6oz, 8oz or 10oz fill? Solid color or full color print?

Our cup runeth over with options for designing a unique cup to pair perfectly with your on-board passenger experience. The only other question left to be answered is “do you take cream or sugar?�

www.Linstol.com United States United Kingdom Hong Kong China

| +1.239.530.7865 | +44.1252.620630 | +852.9355.1002 | +86.21.5508.9020

| | | |

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56

in debate

in debate

Tamper evidence vs prevention Nicky Slater, business development manager airlines at ITW Envopak, defends security seals as Laura Gelder asks, shouldn't we do more to secure onboard trolleys?

LG

NS

LG

NS

Are security companies offering products which really keep up to date with the demands of onboard security today? hoW do you Keep up With the times?

Onboard security has always been a paramount priority and all of our product design is driven by working in conjunction with leading airlines to address the issues they face. With the increased spotlight on aviation security, given the global political situation, Envopak has actively sought out new partners in the last 18 months, in order to drive innovation and keep one step in front.

But is a plastic seal really enough to combat terrorism? surely We need more full-proof methods?

In short, no. A seal is one of the many pieces of the puzzle. It's the seal industry's obligation

onboardhospitality.com

to ensure products are as tamper evident as possible against attack, but airlines and caterers have a large part to play with their procedures and the people they use throughout the supply chain.

The seal is only tamper-evident if it's thoroughly checked by the receiving party, and this is everyone's responsibility from the caterer to the risk managers.

Shouldn’t security companies be offering solutions which prevent trolleys being compromised in the first place? What about prevention?

LG

Sadly, there is always time and opportunity for attackers. It's our responsibility to clearly show that an attack has taken place so the equipment can be quarantined for further inspection. With high levels of tamper evidence, attempts become more and more difficult thus deterring future attempts.

NS

in debate

LG

NS

LG

NS

LG

NS

What about contamination?

Can your products prevent biological terrorism?

During transportation airside (to deliver the trolleys), our products ensure that food served onboard is in the same condition that it left the catering unit.

What about technological advances? Are there more sophisticated ways to secure a trolley?

There are a number of companies looking at electronic methods but it seems that the investment costs outweigh the benefit to airlines. Technology of this kind remains in a somewhat grey area and largely unproven. We won't see a shift until technology is proven to be reliable, consistent and cost effective.

What about securing products before the trolley is sealed Are you protecting items at the bond?

LG

NS

The bonded warehouses are secure environments with very tight access control. Our products are strictly regulated and controlled from receipt of delivery to the point they are locked onto a cart. To ensure full traceability, ITW Envopak holds seven year records of every seal we deliver to each customer location.

LG

NS

Should you be securing and tracking the people involved in the process as much as goods? Can you help monitor the supply chain too?

Yes, ultimately it will be people that ensure the success or failure of a secure supply chain. Airlines and catering employees are screened, and checked before being granted access to sensitive equipment or secure locations. Bringing this back to seals, it’s one of the reasons we insist on proper cabin crew training – people need to know what to look out for.

All that plastic can't be eco-friendly.

What are you doing to lessen the environmental impact of your business?

We have been working to reduce the size of our seals. Firstly to reduce impact to the environment and secondly to offer a competitively priced product to our customers. Our reusable systems mean we can supply 5,000 seals in a shoebox, compared to other suppliers who supply just 1,000 units with the same footprint. •

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CATERING FOR KIDS

Out w tth h tth he junk In light of the growing anxiety around childhood obesity worldwide, a plethora of new healthy and nutritious kids products are hitting the market. But are onboard caterers and suppliers keeping up with demand? Jo Austin investigates

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urtle muffins, a snow-covered pasta mountain, rabbit cake and flying chicken.

These were the favourite meals chosen by an international jury of ten children aged five to twelve last September in a special tasting organised by Lufthansa. Five months later these very meals are being served to young passengers onboard the airline’s long-haul flights and on several long European routes.

Created by German-born chef, Cornelia Poletto, the meals reflect Lufthansa’s long standing commitment to great meals for kids with other top chefs including Johann Lafer, Stefan Marquardt, Ralf Zacherl, Sarah Wiener and Sybille Schönberger having created meals for smaller guests since 2002.

Mother of one daughter, Corneila is committed to the idea of ‘cooking with children’. As a patron of the Altona Children’s Hospital in Hamburg, she regularly cooks with young patients there. She also took over patronage of the Lurup district cookbook project and visited various schools in Germany in connection with a ‘school canteen test’. Her formula for success with children’s menus is to ensure “they are uncomplicated, varied and taste good”.

Many children today are already travel junkies by the time they are five, having clocked up thousands of air miles. Families are taking over more and more airline seats and looking further afield for their holidays.

Fortunately for these jetsetting families, the suppliers and culinary specialists are rallying to the cause by creating a fabulous range of high-quality, highly nutritious and highly attractive meals and snacks for children. Even Heston Blumenthal is

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Left: Lufthansa's turtle muffin chosen by an international jury of ten children aged between five and twelve years

CATERING FOR KIDS

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Left: Mawa's Kitchen serves up healthy and tasty meals for young travellers Below: Pip Organics makes packaging appeal

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supporting the cause at his Perfectionists’ Café at and green beans; chicken noodle soup Heathrow T2, where he serves up all sorts of quirky packed full of vegetables; cauliflower kids’ food and runs a regular ‘kids eat free’ café salad with applewood-smoked promotion. bacon, apple cider vinegar and lots of But will children really choose watermelon juice fresh herbs. over a can of coke, or kale over crisps?

This trend towards child servings Mawa’s Kitchen in Aspen, USA emulating that of is a cooking school and caterer adults is also reflected that also supplies private jets. in Lily O’Briens' double chocolate Says Mawa McQueen, chef and Mousse For Little Fliers. The The biggest trend we see co-owner of Mawa’s Kitchen: “We company’s new child-friendly today is that kids are now dessert was developed with are all about healthy food that eating modified versions of children to test recipes in a way tastes good for adults and kids. adult food, meaning kids no other premium confectionery The biggest trend we see today is that kids are now eating modified brand has done for are eating what we eat versions of adult food, meaning the airline market kids eat what we eat, no separate before. Using menu. Parents are involving kids in food early in life premium ingredients it carries a “clean and training them that eating healthy is also fun. label” with no flavours or preservatives Out with the junk!”

Mawa is serving plenty of young travellers with healthy, appetising menu suggestions such as oatmeal pancakes with berries; avocado toast or bagel; parfait with gluten-free granola and Greek yogurt; or almond butter toast with banana – and that’s just for breakfast. Lunch and dinner suggestions include veggie quiche; Caesar wraps with tomato, shredded carrot and bacon; grilled chicken sun-dried tomato wraps with spinach and hummus; beef tenderloin, mashed sweet potatoes onboardhospitality.com

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KID'S MEALS

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CATERING FOR KIDS

a range of kids’ drinks and ice squeezers which provide travel operators with a fuss-free solution for upgrading their children’s menu to meet the demands of health-conscious parents. The products are currently flying onboard British Airways’ shorthaul flights.

Airline and rail caterer, Supplair, has developed an exclusive all-branded Organix ‘Goodies’ Kids Snack Box for easyJet buy-on-board that offers junkfree, sweet and savoury snacks for kids in a box with artwork and design developed specifically to attract children and impress adults looking for healthier alternatives. The box includes four components: blackcurrant & apple Stars Organic Fruit Shapes, apple & orange Soft Oaty Bar, a raisins box, and mini Cheese Crackers.

added, and no hydrogenated fats. It aims to make kids feel special while reassuring parents that the treat is made of quality ingredients.

It seems parents are really on the look-out for healthy and possibly organic meals for their children and the response from suppliers is looking increasingly good.

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Airlines' response Etihad’s Linda Celestino, vice president guest services, comments: “A new children’s menu was launched in December 2016, focusing on healthy choices for younger fliers. The meals are balanced, comforting and nutritious with no

Fuss-free food Patrick O’Flaherty, co-founder of Pip Organic, a healthy juice and fruity treats producer in the UK comments: “Market research has shown that 51% of parents with children under five are ‘foodies’ which highlights the urgent need for onboard caterers to upgrade their kids’ menus with high quality, healthy and nutritious options that fulfil health-conscious parents’ demand for natural, mess-free, ‘no nasties’ products. These will in turn win travel operators longterm loyal custom.”

The company offers

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Above: Etihad focuses on its younger fliers; plus Lily O'Brien's new mousse range for children

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additives such as added sugar, added salt, MSG or E numbers.

“We place significant focus on the comfort, enjoyment and wellbeing of the millions of children flying with us annually and are constantly updating our Etihad Explorers children’s brand which features activity packs and meal items, all designed to instil a sense of excitement and anticipation throughout their journey.”

The airline’s Flying Nanny service also provides parents with an extra pair of hands in the air and qualified nannies in the lounges.

Awesome choices Nik Loukas of inflightfeed.com keeps a look out for new developments and when asked about kids’ meals he said: “Kids' stuff is awesome! It makes you want to be a kid again."

Nik regularly flies with airlines worldwide and his most recent report on kids’ meals for CNN featured several airlines including LATAM. The airline’s executive chef Hugo Pantano says: “We want children to receive a meal that is both

attractive to them, while still being healthy.” In 2015 the airline served more than 30,000 kids’ meals - all “free of excess fat and high calories”.

Kids flying Air France can play with their food thanks to Catalan designer Eugeni Quitllet, who created a spoon, fork and knife that can be transformed into a small aircraft. On flights longer than 150 minutes the airline offers organic baby food, while kids’ meals on flights from Paris include three organic items - usually orange juice, compote and a chocolate bar.

EasyJet claims rethinking its kids’ inflight snack box and removing the chips and chocolate bars, it has achieved a 4% reduction in fat, 40% reduction in saturated fat and an increase of 20% in fibre. The range of Organix Goodies used satisfied the airline’s procurement team goal to ensure tasty, healthy and nutritious products for their young flyers. onboardhospitality.com

U S Above: Lufthansa puts it to the test of the real experts Left: Organix healthy alternatives for easyJet

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CATERING FOR KIDS

Singapore Airlines has introduced a “Yummy” inflight meal service: a meal pre-order programme available for children flying First and Business.

Parents can select an inflight meal that includes healthy options like poached eggs, grilled fish or roasted chicken. Each month up to 300 parents preorder these meals for their children, but that figure more than doubles to 800-plus during the peak school holiday period.

Armed with that information, KLM set out to please young fliers with options such as hamburgers with fries and a typically Dutch breakfast of “poffertjes” baby pancakes.

United Airlines features its own-brand Ben Flyin’ Snack Box for younger passengers based on feedback from families around the globe. The box includes lots of child-friendly snacks including Food for thought a turkey stick, popcorn, animal crackers and KLM took a different approach to apple sauce. It wasn’t designed inflight kids’ meals by running a specifically for health but is part of series of special test flights where a Ben the Bear programme which parents and kids were surveyed to fund-raises for families around the Each month up to 300 determine exactly what food and world. parents pre-order toys should be offered. The airline Singapore Airlines' Yummy Ensuring the kids' offer is serves more than 60,000 hungry inflight meal service for engaging and user-friendly counts young travellers each year, their children flying First for a lot and packaging can be key. so it was important to get it right.

Fruitypot is one and Business Unlike some of the other airlines company currently I spoke to, Madeleine Braun, supplying a neat product manager for KLM long-haul option with its JellySqueeze pouch says: “We found that the children onboard Thomson Airways. The fruitdid not want healthy food based snack is sold in a re-sealable and inflight and because of this non-spill pouch, making it ideal for parents preferred that we onboard consumption. offer them something Immersive insights they will definitely eat If it's child-friendly branding that instead of pushing makes a difference, the happiest flight them to eat something of all for children must surely be EVA healthy they don’t like.”

Air’s Hello Kitty jets with more than 100 branded inflight Hello Kitty items. Hello Kitty inflight cuisine is colourful, with kids’ meals served in Hello Kitty boxes with bow-tie shaped bowls. The children love them so much that I hesitated to ask EVA Air how healthy they are! •

Below: United Airlines features its own brand Ben Flyin' Snack Box and JellySqueeze makes jelly easy onboard

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The world’s best loved biscuits, cakes and savoury brands...

...now available for travel!

For more information please email travel@pladisglobal.com

FOCUS ON...

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Bangkok Air Catering

People power Bangkok Air Catering is delivering quality through investment in its people.

Jeremy Clark studies its philosophy for success

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s you land at Bangkok’s Suvarnabhumi Airport and peer out the window at the catering vehicles trundling around, you realise that Bangkok Air Catering (BAC) is a cut above. With gleaming new livery featuring beautifully photographed local fruits and products as well as the logos of its many ventures, you get the feeling everything about BAC is geared to quality; and so it transpires.

On a previous visit eight or nine years ago BAC was catering 12 airlines. Today that has doubled. Most recently it took on Swiss and Qantas also joined its portfolio.

Lounge operations also feature in BAC's expansion and 2017 sees the company start a premium catering service for Qatar Airways’ VIP Lounge at Suvarnabhumi Airport. busy and their knowledge within the There are many strings to BAC’s bow business without blocking promotional but as md Linus Knobel points out: “The opportunities for underpinning younger staff. success of BAC’s Beyond airline ventures is our philosophy of In a highly-globalised industry, catering, BAC is expanding its maintaining BAC has achieved a status of standards and excellence through investment in Gourmet House nurturing ambition. its people which looks set to be restaurants, with Al A happy workforce maintained long into the future Saray and Brasserie 9 in great downtown is a productive one locations, and its and we ensure that Gourmet House Culinary Care division will all we do provides a safe, enjoyable and add Bangkok General Hospital to the five productive working environment.” major centres it already serves.

Investing in people Whilst diversification continues, Bangkok With BAC’s many educational and Air Catering is not ignoring its core and advancement programmes now maturing, will open a new modern kitchen in Phuket this policy is clearly reaping results. There to add to the operation in Koh Samui and are even opportunities for retirees to isn’t ruling out ventures beyond Thailand take new positions, thus keeping them in the air catering sector. onboardhospitality.com

The international catering model has changed a lot in recent years. In Europe outsourcing is the norm and BAC is addressing this. It will open a new unit, Gourmet Primo, on the outskirts of Bangkok which Knobel says: “Will set a new benchmark in the provision of valueadded food products.”

Beginning with delivery to the domestic and export markets, BAC will also be producing high-quality chilled and frozen meals for airlines.

A shining example of independence in a highly-globalised industry, BAC has achieved a status of excellence through investment in its people which looks set to be maintained long into the future. • Pictured: BAC is gearing up for quality with a gleaming new livery featuring beautifully photographed fresh fruits, its products and the logos of its many ventures.

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IN CONVERSATION

ASIA IS WHERE CULINARY DEVELOPMENT IS REALLY HAPPENING.

YANNIS MARTINEAU, EXECUTIVE CHEF ON THE EASTERN & ORIENTAL EXPRESS, talks rail catering in Asia

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WAS born in a pastry shop as my

father was a baker but as I don’t like early mornings I thought I'd be a chef. I had classical French training with Paul Bocuse and in the past cooked for President Mitterrand. For the past nine years, with six supporting chefs, I have developed an absolute passion for Asian interpretations; designing and delivering fine dining menus that reflect the E&O rail route between Bangkok and Singapore.

Catering for up to 80 rail passengers each trip, the challenge is the very limited kitchen space and the constant movement of the train. Organisation and logistics are key and everything has to be loaded in the order we are going to use it. Veg is cleaned and peeled pre-departure, meat is boarded pre-cut and fresh stock is prepared off train but the rest is prepared onboard. We try to source most ingredients locally.

biggest worry is whether we will find food we like so I try to offer things people will recognise combined with local touches – a fusion of styles that include traditional elements alongside local flavours.

I'm a curious chef. I'm adventurous and interested in exploring local and regional cooking and I’m still discovering new things. I encourage my team to bring me ideas and new discoveries too.

The menu changes each season (September to May) with the exception of a few signature dishes such as the aromatic steamed cod fish and fresh leek salada, served with egg tofu and shitake mushroom (a Chinese-style dish adapted with less ginger and heat) and the Tom Yum Cappuccino, which is a local dish adapted to a western style which everyone loves. Also the laksa soup – a Singaporean soup we adapted to make more creamy and herby.

MENU CHOICES

ASIAN INFLUENCES

The menus aim to connect passengers to the places they are visiting but at the same time ensure they know what they are eating and find something familiar to their mother tongue. Often when we travel, the

Asia is where culinary development is really happening. On the train we are moving through three countries taking in the influences of varied cuisines and feeding on trends from across the region. onboardhospitality.com

It’s an open kitchen, there is no hiding, but I don’t need to hide, I like to hear passenger feedback and to see they are happy. The kitchen may be small but it has a great view.

I can look out of the window and see jungle or rice fields, plantations and cities. It is always changing and that makes it a great environment within which to work.

COOKING WITH PASSION Service is a challenge as all passengers dine at once, albeit through two sittings, but waiting staff and the kitchen team have a set system, rules and procedures that ensure everything works fine. Everyone has their own part in the process and knows what they have to do. There is no shouting or drama, there is no room for that and anyway that is not the Asian way. We are respectful of each other and work as a team. I believe that to give pleasure you have to give yourself pleasure too. If you are a mad man in the kitchen you simply cannot create a beautiful meal, you have to use your passion and give your heart.

It’s a full kitchen but we work as a team.

It may be small but it really is a great place to work. •

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RAIL CATERING

all aboard for

Morocco Major investment is transforming train travel in Morocco. Roger Williams explores the culture around rail travel and sees how old and new are sitting comfortably alongside each other

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traditional café with its sunny terrace seems to attract customers first.

The train to Casablanca runs via Ben Guerir, where Rahmani, and fellow director Mouhcine Saidi, show us their smart new café, due to open when the King inaugurates the station. Seemingly, Morocco’s modern monarch is key to the momentum that is driving new infrastructure and economic growth.

Across the road is the antithesis of this new station, a massive traditional souk peddling livestock, crops, clothes, tagines and traditional teapots. But whilst the old and new somehow seem to sit well together in Morocco, I’m not sure what the locals made of us wandering through their souk as this is definitely not a tourist area (yet)!

The restful sleeper train, or Voyages de Nuit, is particularly good and branded a 'Train Hotel', with couchettes, and single or double cabins. Restaurail’s or many people, rail journeys in Morocco attendants ensure everyone’s comfort, and provide are immortalised in the Crosby Stills & Nash welcome kits (toiletries, handkerchiefs, snacks, song Marrakesh Express and as we arrive by mineral water) and a breakfast tray before arrival. air, Marrakech’s historic Journeying onwards ochre-coloured architecture through flat, green and wellglows in the setting sun irrigated countryside, we sit against a cloudless sky, and in an air-conditioned, ageing A high-speed service with a the words of the song seem but comfortable First Class more extensive catering offer compartment. The refreshment immediately so appropriate: would be the logical next “Through the sunset in your trolley arrives promptly offering step in Morocco's rail eyes, trying to make the train, sandwiches, hot and cold drinks development through clear Moroccan skies”. (although of course no alcohol), We’re entering the country and sweet and savoury snacks. via the magnificent King Given the local penchant for dark Mohammed VI terminal, to begin a two-day journey espresso, it was surprising to see Nescafe instant around Morocco with host Toufiq Rahmani, director coffee served in pre-packed cups, however the of Restaurail, which provides catering onboard product was welcomed by the customers we saw. trains, and in station cafes.

Restaurail’s client, ONCF, currently carries 30 million passengers a year across 2500km of railway with 100 stations from Marrakech to Casablanca, Rabat, Tangier, Fez and Ougda.

New 320km/h high-speed trains are planned for 2018, operating between Tangier (main port) and Casablanca (financial centre - population 5 million) and ONCF hopes this will bring 6 million extra passengers a year but, for now, slower intercity trains run across the country day and night.

In many cities, new modern stations stand proudly like palaces, with arched entrances welcoming all travellers, and in Marrakech station we discovered both McDonald’s and Segafredo cafes. Clearly western brands are welcome; although Restaurail’s

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Above: Trains ready to leave Casablanca Right: Marrakech station arch

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RAIL CATERING

High-speed potential Arriving in Casablanca Voyageurs, we crossed the city to visit the impressive split-level Casa Port station that is a real showcase for ONCF. Starbucks, McDonalds, Segafredo and KFC are all here but, as vast as Casa Port station is, it’s dwarfed by the huge Hussein II Mosque, majestically perched on the Casablanca coast. With a world record 200m high minaret tower, lavish filigree carving and a 25,000 capacity it’s a must see in Casablanca.

We continue north to Mohammedia (City of Flowers), where there is yet another new station and Restaurail café to check out before we head back to Marrakech. This lengthier journey demonstrated to me how a high-speed service with a more extensive catering offer would be the logical next step in the railway’s development. ONCF’s current tender for these services is under review so it will be interesting to see the response, but with the new trains only going between Tangier and Casablanca,

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a faster “Marrakech Express” is still years away.

This was a trip which gave a real taste of how Morocco is evolving, from the traditional snake charmers and carpet sellers of the Medina in Marrakech to the modern international hotels, shops and restaurants supporting the tourist trade.

I left, however, with a sense of unfinished business – acknowledging that the significant new railway infrastructure investment and the high-speed tender is certainly going to market For that change the food travel market. ’ll be reason, if no other, I know I’ll back very soon to explore more of this fascinating country •

Below: The onboard coffee service was well received

Roger Williams is chairman of IRCG and offers expert advice and consultancy on all aspects of travel catering and hospitality services. services roger@thecateringexplorer.com

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Onur Air

Turkish delights Nik Loukas heads to Istanbul to discover why Economy meals are so much better out of this region and to find out more about Onur Air’s pre-order dining

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nur Air is a Turkish airline which has been in operation for 25 years, now with a fleet of 20 aircraft flying to over 120 destinations.

Anyone who has flown on any Turkeybased carrier will probably agree the meal quality and taste out of this region is generally better than most, even in Economy. So when I met Beyza Filmeridis, inflight sales and services catering manager for Onur Air I wanted to find out why is this so?

Says Filmeridis: “Turkish cuisine is very authentic and has a unique taste.”

Of course it is also because Turkish cuisine plays on the nation’s love of spices and these obviously help the meals work well at 35,000ft too.

Onur Air has been working with LSG Sky Chefs since 2011 and began presomething served in Economy. order meals sales in April 2015. Last It was definitely worth the extra price. year over 400,000 pre-order meals were Pricing for pre-order meals starts at €7.00 served inflight, with the most popular for a children’s meal or basic Economy dishes being the pre-order meal, and hot options of beef up to €19.00 for a or chicken. deluxe premium Passengers are offering.

Turkish cuisine plays on the able to pre-order There are over nation’s love of spices and these via the airline's call 39 different obviously help the meals work meals available centre or during the well at 35,000ft booking process. for passengers I booked my meal to choose from, online and selected including 20 the premium chicken breast stuffed with special meals, with the rest consisting of spinach and served with pasta, carrots and a mixture of hot meals, children's meals, broccoli. The meal came with a side salad breakfast offerings, cold meals and a and some of the best profiteroles I have celebration menu. tasted in a long time. It was delicious and The airline loads additional quantities of felt more like a premium offering than hot meals for purchase on flights to Europe

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(loadings depend on the destination) these items are priced slightly higher than pre-order meals. Passengers can also purchase additional snacks and items from the airline's buy-on-board menu, with the most popular being a bagel sandwich.

Filmeridis turns to passenger profiles, eating habits and feedback to determine the airline’s buy-on-board menu.

From 2017 the airline’s frequent flyer programme (Onur Extra) will allow passengers to purchase F&B onboard using their reward points. Additionally, passengers will have the chance to earn points when making purchases inflight. •

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24/02/2017 16:26

COMFORT FOODS

a sense of home Comfort eating has had something of a bad rep, but when it’s about bringing familiar favourites to an out-of-home environment its credentials will ride high, says Marc Warde

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he opportunity to comfort eat onboard is a way to make passengers feel at home and relaxed in what may be something of an alien and restricted environment. But if you are going to offer the comfort of familiar foods, you really do have to do it well.

Just what that means will vary by market but family favourites and regional specialities are certainly making their mark across the airlines as this kind of dining does seem to make the aircraft feel warm and welcoming, distracting passengers from the realities of flying in a metal tube at 500 miles an hour.

Instinctively we all like comfort food because it invokes in us memories associated with our mums

or our grannies, dishes cooked at home and served with love, surrounded by friends and family. That association helps us feel relaxed; it brings a sense of home to the tray set, engendering a sense of calm.

Every culture has its own comfort foods, dishes that do more than just fill your stomach. They play with your senses and remind you of home; they speak to your traditions and, done well, enhance the passenger experience. Hearty stews are classic comforters but the airline stew often leaves much to be desired. They seem very samey and always too salty but other comfort dishes, kept simple, can work successfully onboard. Here are some I've found on ď’ˆ my culinary world journey.

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COMFORT FOODS

The burger

Recent surveys suggest pizza is actually America's favourtie but the burger comes a close second.

There are many incarnations of this simple meat patty and when done well it's delicious.

British Airways, JAL and Eva Air have all put the burger onboard and to pretty good feedback, and United currently features a cheeseburger with a pretzel bun and side of fries on domestic flights.

Fish & chips Good old fish and chips, done well, are fantastic and remain a British favourite. Thick crispy batter that surrounds delicious white cod, with proper chips served with mushy peas, tartare sauce and a lemon wedge are the traditional combo.

Charter airline Thomson and British Airways have both had some success serving this classic onboard although the challenge will always be the pervasive aroma that comes with this dish and the difficulties of making chips crispy at altitude. Company's such as Snackboxtogo (on Brussels Airlines) and Green Gourmet (with a sweet potato variation) have been working hard to ensure crisping works onboard.

Poutine Canadian Francophiles love Poutine, a local speciality which sees the fries smothered in gravy and melted cheese curds. Instantly doing away with the need to make the fries

crispy, the gravy topping makes this a delicious soggy mass as standard. It's been seen flying on Korean Air as part of a special menu marking the US Super Bowl.

Tortilla Espanola Not an omelette per se, the tortilla Española consists of sautéed potato and onion baked into eggs served warm or at room temperature, often tapas-style any time of day. Airline caterers have long tried to perfect the omelette onboard and while this comfort food might not be onboard yet tapas choices certainly are, with tapas snack boxes now increasingly popular.

Oden Oden is a Japanese winter dish that typically consists of boiled eggs, radish, konjac, fish cakes and broth.

Different households and regions make their own variations by adding fish, beef, vegetables or tofu to the hearty hot-pot meal. ANA, Singapore Airlines and JAL have had versions onboard alongside other favourites such as Udon noodles in soup and Japanese rice meals.

Pão de Queijo Pão de Queijo (aka Brazilian cheese bread) are small, baked rolls, served as snacks and breakfast food. Very onboardhospitality.com

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starchy dough, baked with milk, eggs and cheese gives the bread its unique texture – crispy on the outside and tender and chewy inside. Caterer Air Culinaire has reworked a number of Brazilian dishes for onboard.

Cha Siu Bao These BBQ pork buns are a common dish in Cantonese dim sum. The dense, slightly sweet, yet soft dough is filled with slow-roasted pork tenderloin and marinated in a mixture of oyster sauce, hoisin sauce, sesame oil and soy sauce. JAL has served these as an alternative to a burger.

Khichdi Khichdi, a risotto-like dish made from a base of rice and lentils, is light, filling and nutritious. A staple in most Indian kitchens, the one-pot, stove-top meal is often flavoured with vegetables and spices like curry, turmeric and cumin. A range of Indian airlines including Air India, Spicejet and IndiGo have included this in their offering.

Pierogi Pierogi are the Polish version of the dumpling. The dough is stuffed with onions, mashed potatoes, sauerkraut, ground meat, aged cheese or sometimes even fruit, then oiled and pan-fried. It's simplicity at its best.

Moussaka This Mediterranean favourite sees layers of sautéed eggplant, minced lamb, chopped tomatoes, onion, garlic and spices, topped in creamy béchamel sauce. It can be served casserole-style to work well onboard. • Marc Warde is a trained chef and owns Niche Food and Drink in London, he has written a cookery book being released later in the year and consults for Alpha LSG and other companies in the hospitality industry.

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TAKE YOUR PICK

Top food

trends Looking at foodie fashions for the year ahead, Marc Warde discovers the dining trends currently battling it out to be the onboard Special Meals of the future

 DrinKing  gUt FooD Fermented and preserved foods have been with us for centuries and now, along with probiotics, they are gaining more exposure and gathering popularity for the health benefits they bring.

�seConD LiFe eating This trend is being driven by the ‘waste not want not’ environmentally-conscious consumer. Its focus is on all that fruit and veg that goes unsold in supermarkets and encourages caterers and consumers to embrace ‘ugly’ mis-shapen produce and use it to make goodquality juices and soups. When it is too good to waste, these ingredients can be used creatively and taste great. They are perfect for airlines and are a simple way to give a great back story to the catering offer. In the UK, for example, Rejuce (rejuce.co.uk) is leading the way with a successful range of cold-pressed juices made from ‘ugly fruit’ and ‘wonky veg’.

Apparently you no longer need a drink to enjoy yourself. Mocktails are big and the inventiveness of mixologists is maintaining momentum with vegan and freefrom mocktails now on the menu and some airlines are bang on trend and adding inflight theatre by mixing signature specials.

 PLant-BaseD eating

 BesPoKe CHoiCes

Food producers and environmentalists are encouraging us to try new forms of protein, and meat alternatives such as quorn and soya-based proteins are moving up in the dietary mix. When big business chains like Pret a Manger start opening Veggie Pret stores focused on organic, natural, nonmeat options, you know this is a trend that is here to stay.

As eating out is now more of a luxury, many consumers have real favourites for when they do pay out. Airlines can tap into this with partnerships that allow passengers to order from their favourite fine dining establishment for bespoke consumption onboard. Watch out for brand partnerships and tech solutions from Ifleat (ifleat.com).

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take your pick

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CREATING GALLEY SPACE WHERE IT DOES NOT EXIST

Introducing

Flex-e-Bags

 Vegetarianism The number of people committed to cutting out meat is rising faster than ever before for both health and ethical reasons. More people than ever before are switching to vegetarianism and veganism, and with the growth of products meeting this market, increasingly meat eaters too are picking up vegetarian choices and recognising the benefits both in terms of taste and variety.

New Friend

 FREE-FROM

Flex-e-Drawer

Gluten-free and freefrom foods in general are here to stay. Choice has increased dramatically and as airlines see demand increase many caterers are now doing Special Meals really well.

They have certainly moved beyond pasta and fruit salad.

Your Space Saving Companions in the Galley

 SPICE IT UP  Nootropics Never heard of it? This is food for function, chosen to improve memory, creativity, or motivation, and in some cases eaten as supplements or shakes as a meal replacement. Some ranges, such as Huel, are positioned as ideal for those that are so constantly on the go they can’t find time to eat!

Hotter and spicier foods are gaining in popularity ans it’s not just the heat consumers crave, but variety in flavourings.

They are getting to know the chilli in all its different types, tastes and subtleties.

Hotter chilli and stronger coffee and tea, all seem to be the hallmark of today’s preferences as perhaps our palates get less sensitive and crave a bigger hit.

Visit our stand at the WTCE 1F88

www.onboardlogistics.com

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HOW TO...

How to...

...do Japanese cuisine in the air Piero Leone, head chef at the Royal Exchange’s Sauterelle, London, beat six rivals to see his take on the dish donburi fly with All Nippon Airways from London. Laura Gelder finds out how ABSORB THE CULTURE & CUISINE Although an admirer of Japanese cuisine, Leone had never been to the country until, as one of the finalists in ANA’s Seven Samurai Chefs challenge, he was flown to Japan for a culinary tour which amazed and inspired him.

He tasted tempura in Tokyo, “cheap but perfect ramen” in Osaka and street food in Kyoto. The group made nori seaweed on Toshijima Island and visited a soya factory in Kameoka. And of course – saki was sampled.

BE TRUE TO YOUR OWN STYLE An Italian chef working in London, Leone is passionate about all cuisines but has a distinctive style. “Although the flavours of my dish developed through trial, the structure of it was in my mind for a long time,” says Leone. “For me it’s important that there is a range of textures – crunchy, creamy, soupy, etc – as well as flavours, which include seafood, sesame oil, ponzu sauce and avocado.

THINK JAPANESE Leone’s passion for Japan is obvious.

“Japanese people are collective, not individualistic, and I tried to reflect this in my dish,” he says. “Each flavour stands out on its own, every ingredient gives

its best but its power is in the collective taste experience. Japan’s culture strives to give meaning to all that it does. It's an efficient and balanced way of life, paying big regard to tradition and simplicity, and I hope my dish honours this.

ADAPT FOR THE AIR Being well aware of how altitude could affect taste, Leone wanted to harness the power of umami and bought a book to educate himself further. “It was a revelation,” he said. “You don’t need more salt if you use umami and I worked

on the minerality of the seafood itself alongside ingredients like bonito flakes.”

LET IT GO This was Leone’s first experience in travel catering and despite being the winner, his dish had to pass ANA’s culinary team before it could fly. The team had to make some of the presentation simpler for cabin crew to assemble and also changed the rice from steamed to panfried. Leone says it was his pleasure to “let it go” and surrender his ego in true Japanese style. •

FACT FILE Seven Samurai Chefs was a UK-wide challenge run by ANA and the British Hospitality Association judged by Yuki Gomi of Yuki’s Kitchen and Hideki Maeda of Nobu.



Leone's winning dish, donburi, is a rice bowl meal, usually consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.

Leone’s donburi is created in the ‘ochazuke’ style, which means pouring tea, dashi (stock), or hot water on cooked rice. It’s a light dish on ANA’s Business Winter 2016 menu.

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Leone’s dish is called Donburi N7 for seven carefully-stated reasons which included its seven main ingredients (scallops, prawns, calamari, crab, dashi, seaweed and miso paste).

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NEW

NEW

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OPINION

Debbie Stevens

Redefining luxury With 20 years of experience onboard luxury cruise ships and now at The Cruise Line, Debbie Stevens detects a marked change in just what customers consider a luxury experience onboard

Dining onboard cruise ships is There’s a classicism and romance to the main having to change to keep up dining room on a ship and an ambience not with luxury trends which now easily replicated in a speciality dining venue. value a relaxed atmosphere over In addition, many speciality restaurants work a formal setting. As more and more people on the basis that diners must pre-book, which step out to explore and holiday by sea there can be irksome to some guests. is an ever-growing demand for different Those speciality restaurants that have experiences and there has been an over haul proven successful have done so by working of the catering services. on a fusion concept, offering a luxurious Luxury ship operators are blending the combination of cuisines, restaurant styles traditional and the contemporary, with and service. Tuscan Steak on Oceania Cruises’ freedom of choice emerging as a key deciding Sirena, for example, has combined the factor when customers look to book. Clients traditional steakhouse with modern style, show exponential to offer such dishes as demand for an increased fresh seafood along with variety of experiences rustic Italian cuisine. and as little structure as Luxury ship operators are blending Similarly, Regent’s Seven possible onboard.

Seas' Explorer has Pacific the traditional and the Luxury customers pay contemporary with freedom of Rim, a venue renowned handsomely for a lavish for its pan-Asian fusion choice emerging as a key holiday and expect a cuisine offering. deciding factor when wide range of choices While some clients do customers look to book without added cost and not want the structure as a result many cruise and formality of lines have broadened the dining styles and speciality dining, they are still very much in the cuisines they offer onboard. search of a luxurious quality to their trip. It is While it has become common for luxury in meeting this need that a trend for relaxed cruise ships to house speciality restaurants, timetabling has emerged. a large number of guests still prefer the Clients no longer want to eat to other consistency in setting and cuisine people’s schedules, and having to gather on offer in the main ship's en masse to dine can create an off-putting dining rooms. ‘cafeteria’ feel. By allowing clients to dine in their own time, a balance of luxury and relaxation is being achieved.

Dining is being redefined onboard cruise ships. A shift in taste and ideas of what constitutes luxury has put emphasis on a more relaxed atmosphere. Customers are moving away from stringently-organised cruise holidays, instead looking for more of a luxury retreat on the ocean, and it is up to cruise companies and ships to adapt to these tastes and requirements, in order to fully live up to their luxurious reputations. • onboardhospitality.com

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nd Meet us on Sta 1C71

WE OFFER YOU: - A large and adapted offer.

- An innovation : a PET Champagne-style bottle.

- Our expertise as France's N°1 private wine-maker.

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TAKE YOUR PICK

Show

time

Cameron Roberts reviews a pick of products making their mark at the International Food & Drink Event, London (March 19-22)

 MANFOOD Glazes, sauces and jellies with an alcoholic twist are offered

by Manfood. The company produces beer jellies and cocktail jams among other sauces "with a difference". welovemanfood.com

 EQUINOX KOMBUCHA A healthy soft drink, Equinox Kombucha is made from sugar cane, green tea and water. It’s raw, organic, unpasteurised and contains natural vitamins, acids, and beneficial bacteria.

It comes in original, raspberry and elderflower, ginger and wild berry flavours. equinoxkombucha.com

 FORI These paleo-inspired protein bars from Fori are meat based and provide a savoury alternative to sweet on-the-go snacks. The company, based in Wales, produces the bars in four flavours: chilli beef, Moroccan lamb, piri piri chicken and Thai turkey. fori.co.uk

 SACOMA Focused on all things sweet potato, including sweet potato crips, bread and juice, this company buys from small holder farmers in Kenya and Africa. The low fat and glutenfree quality ensures the product range appeals to the Special Meals market. sacomasweetpotatoes.co.uk

 YUMPA Yumpa creates breakfast bars made from cricket powder flour. The crickets are 60% protein and presented as the next great superfood. The bars come in two flavours: tangy Thai and cocoa a-go-go. yumpabar.co.uk

onboardhospitality.com

 TWISTED HALO These bottled vodka-based cocktails include sparkling coconut water muddled with ginger and lime but no added sugar or artifical flavours or colours. Each 275ml bottle is 4% alcohol and 90 calories. twistedhalodrinks.com

OPINION

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Jeremy Clark

Plate weight

WWW.NICKBREMER.COM

Jeremy Clark weighs in on the trend towards more ludicrous or tacky plating offerings onboard

If you happen to follow me on by its sheer weight and quantity. Recently, I Twotter – and if you don’t, then unravelled a napkin to be deluged by a tsunami @trayset is where you need to be of cutlery – more than I could ever use to eat – you will know that I am regularly the meal with and probably enough to open a moved to point out ludicrous plating offerings small hotel. “Who needs this much?” I thought as in restaurants and share it with the very vocal half of it clattered noisily to the floor. They even @wewantplates movement. brought additional silverware with the dessert Until now, airlines have largely avoided this so by the end my table looked more like a scrap pitfall but recently I was presented with a cheese metal yard. selection on a slab of Welsh slate that weighed One airline, I noticed recently, decided that the way more than the combined rest of the trayset unoccupied area of the tray needs to be covered provided. by a 750g floor tile. Why? That got me thinking That, times 124 seats is about how little trayset – er, well almost another One airline I noticed recently equipment has changed. passenger. decided that the unoccupied area In my work I sometimes The standard trayset is pretty much the same of the tray needs to be covered by get to advise on this area as it was in the 1950s of the service so here are a 750g floor tile. Why? – sure the dishes are my tips - for free. lighter or come in weird shapes, and disposables Cutlery: The standard knife, fork and spoon have increased but little else. Disposables I is just fine – we can use for both courses and dislike intensely. On some Economy trays the if we want spares, we’ll ask. Teaspoon can be packaging seems to outweigh the contents and optional with the hot drink. In Economy if using is often more nutritious. disposable then please be sure to offer ones that Business cabin equipment don’t snap at the first stab of a pea. is conspicuous Cups: Large enough for a proper drink. Forget any ridiculous thimbles designed by Coco Chanel or whoever. Think 'mug'. In Economy, think melamine. Never polystyrene – ever!

Hot meals: In Economy, bring back melamine or china please. Foils should be banned.

Glasses: Ones that don’t tip over. Never plastic. The clue is in the name – GLASS. Trays: Simple. Ones that don’t slide off the table at the slightest opportunity.

J Class cruets: Make these into something the passenger can steal without guilt (see Virgin Atlantic's). Some 50% of them are going to get pinched anyway, just accept that.

Finally, First Class: Very easy. Champagne flutes and teaspoons only. They ate before boarding, they don’t need impressing and they are quite happy with a tin of caviar and a bottle of Bolly. • onboardhospitality.com

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HOW TO...

How to...

...serve the seasons in flight Seasonal cuisine is on trend and ensures good, fresh quality, but how can you do it on an airline? Laura Gelder asks Neil Perry, Qantas' creative director, food, beverage & service PLAN IN ADVANCE Qantas changes its Business and First menus quarterly and it requires over a year of planning in advance. Neil Perry comments: “We look at what food is at its peak seasonally and challenge ourselves to offer something new and unique to customers. We also ensure that what we make on the ground can be cooked and prepared just as fresh in the air. Being seasonal in our premium cabins has its challenges, but it also allows us to be creative and come up with solutions for delicious dishes at any time of the year."

PARTNER WITH A TREND-SETTER “Qantas is a global and multicultural airline and we try to reflect this in the food,” says Perry. The menus are designed by Perry along with a team from his own company top Australian restaurant group Rockpool.

“Working in collaboration means we can ensure we tap into all the cuisines of the world and draw on any current, relevant food trends,” he adds.

SOURCE WELL & TASTE TEST "We do our best to source fresh ingredients and cook from scratch onboard to ensure dishes are enjoyed at their best and according to customer preference," says Perry.

Qantas sources the best produce from Australia on outbound flights and with local suppliers on inbound flights. The dedicated chefs work on over 300 menus at any one time, testing countless recipes before deciding on the final dish.

CATER FOR YOUR AUDIENCE The seasonal menus are available on both inbound and outbound flights and are specifically tailored to the route.

For example, outbound from London customers will be served roast fillet of English beef and apple crumble.

IF IT AIN’T BROKE, DON’T FIX IT One of the long-time favourite dishes of Qantas' First Class customers is the signature Rockpool steak sandwich that has featured on the menu for over 19 years. Qantas’ partner Emirates now offers the same steak sandwich to its customers too.

Adds Perry: "The chicken club sandwich in the Business cabin is an all-time favourite – so much so that customers genuinely get upset if we take it off the menu." Changing with the seasons is one thing, but keeping it real is quite another! •

FACT FILE Every year Qantas serves around 20,000 steak sandwiches in First and 100,000 chicken schnitzel and Swiss cheese toasted sandwiches in Business/ Premium Economy.

Experts from the Rockpool Group blind taste, review and select from 1,200 Australian wines and Champagnes over four days each year, providing tasting notes for customers.

Qantas offers a seven-course tasting menu or a-la-carte dining experience in the First Class cabin on A380 flights between Sydney, Melbourne, Dubai and London.

onboardhospitality.com

Qantas customers can pre-select and confirm their inflight meal choice through Select on Q-Eat in Business, Premium Economy and Economy, online or using the Qantas app.

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HEALTHY SOFT DRINKS

Bottling it As the trend for health and wellbeing continues, Laura Gelder asks, do soft drinks onboard now need to do more than just re-hydrate?

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HEALTHY SOFT DRINKS

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I

f social media is the official barometer for consumer ttrends rends then health and wellness is the bandwagon which all drinks companies need to jump on on. Instagram, in particular, is awash with images of glowing young people clutching bright green juices and claiming a life changed by clean eating.

While the term soft drink has connotations with sugary fizzy drinks or, if you speak American, sodas, it actually applies to anything non-alcoholic – a vast and ever-expanding stable of products. Gone are the days when simply offering a diet option was enough to satisfy passengers forcused on health or wellbeing, now onboard choices need to signal a commitment to passenger wellness and actually boost health for those on the move.

Coconut water is one of the biggest successes and shows no signs of going away. It is a particularly Plant power good fit for airlines as it is naturally isotonic so can The term 'plant-based' is a hashtag currently used quench thirst and provide energy quickly. While the over 7.6 million times on Instagram, despite barely first brands to enter the market were fairly unknown being uttered five years ago. Veganism is on the up – such as Vita Coco (vitacoco.com), mainstream and the drive to be healthy and live a 'cleaner', more brands such Innocent (innocentdrinks.co.uk) natural lifestyle means that even with more market recognition non-vegetarian/vegan passengers have now moved in on the act are looking for products which launching coconut water cartons contain fruits, vegetables, nuts, Gone are the days when in 2015. seeds, grains and botanicals. The rise The challenge for others simply offering a diet of the 'flexitarian' (those mostly, but hoping to join the coconut option was enough to not completely, vegetarian) means satisfy passengers focused club will be differentiating these products are becoming more themselves. Vegan brand Rebel on health or wellbeing mainstream.

Kitchen (rebel-kitchen.com) is According to market researcher one of the newest, winning a Mintel’s Global New Products Database there has Great Taste Award in 2016 for its Organic Coconut been a 25% increase in vegetarian claims and a Water drink. Its USPs include the fact that the 257% rise in vegan claims in global food and drink company is a vegan specialist and also that it’s launches in the five years to August 2016. Mintel’s made from a single source of organic young, green 2017 Food and Drinks Trends Report says: “This coconuts in the Philippines. It says its pink colour is includes vegetarian and vegan claims that appear proof of the high levels of antioxidants it contains. on products that are intentionally free from animal Mintel’s report claims technology will also play ingredients as well as those formulations that have a part in creating plant-enhanced products that always been vegetarian or vegan, but are adding deliver on taste, targeting the flexitarian audience verifications regarding their plant-based status.” as well as committed vegans. An example of this is There is now clearly a marketing benefit to carrying Chilean start-up The Not Company (thenotcompany. these credentials. com), which uses artificial intelligence to develop

onboardhospitality.com

Pictured: Soft drinks have become a key part of the dietary mix for the health conscious consumer

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fruit takes off in a 100 RECYCLED CUP JUST is an experience brand with a clear message; become the most loved fruit and vegetable brand by doing things better and different.

With a lot of fun and a bit of Rock ‘n Roll we produce an exciting range of ultra fresh products for any moment of the day, delivered to 7 countries in Europe! All of our JUST-snacks are made from the tastiest (hand-cut) fruits and best vegetables and are of course 100% pure and natural.

One of our top priorities is to strive for the most sustainable packaging and raw materials, and that’s why we want to put this product in the spotlight! The packaging for our fruitcup is made of 100% recycled plastic. To be even more precise, we make 4 fruit cups out of one recycled 1,5L PET bottle, isn’t that great?!

But that’s not all, we also managed to minimize the weight of this cup by using a thinner plastic in combination with Biomimicry which gives the packaging that unique and natural feeling.

Come and have a look if your in Hamburg, cause we’re there!

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HEALTHY SOFT DRINKS

plant-based alternatives to animal products. The company’s AI algorithm apparently looks at food’s molecular structure as well as human taste and texture preferences, leading to products such as Not Milk, made with almonds, peas, rice, nuts, linseed, coconut and vanilla.



Tapping into trees 'Scandi-cool' birch water, a popular drink tapped straight from the northern Europe birch tree, should also tick boxes for onboard service as it also claims ultra hydration powers.

Birch sap is known for its detoxifying, diuretic, cleansing and purifying properties, making it a good choice for clean eaters. It helps eliminate organic wastes such as uric acid and cholesterol and has even been used to treat hair loss, arthritis, and even obesity.

Tapped (tappedtrees.com) is an organic brand which has an original option plus two flavoured birch waters, adding traditional Scandinavian ingredients like bilberry and lingonberry.

Yourtonic’s Buddha Water (buddha-water.co.uk) claims a first for the fact that it offers birch water that is sparkling and comes in six natural flavours including hibiscus, cherry and mango.

Sibberi (sibberi.com) targets the weight-conscious with its birch water and directly competes with the coconut water market, calling its product 'a

diet coconut water'. The brand also sells two other up-and-coming plant-based drinks – maple water and bamboo water.

With 5g of sugar per 250ml, maple water is a lot healthier than its pancake syrup counterpart, although may struggle to gain a healthy image compared to coconut and birch water for its very association with the sweet condiment. It contains the phytonutrients unique to tree waters as well as minerals and amino and organic acids which are said to help boost immune health, aid in the prevention of degenerative diseases and act as a prebiotic to support digestive health.

Bamboo water, meanwhile, is a natural source of silica. It is touted as a healthy boost for skin, hair and nails in beauty circles and has zero calories. According to Sibberi it tastes mature: “It’s the least sweet of all three tree waters and has hints of green tea with a smoky after taste. The texture is more watery than maple or birch water, making it even more refreshing.”

Fast-growing and incredibly sustainable, bamboo water certainly beats the other waters for procurement teams focused on eco credentials. 

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Pictured: Rebel Kitchen's vegan range; green tea formulations and fruity infusions are also catching on

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HEALTHY SOFT DRINKS

adding subtle, natural flavours instead – think of the cucumber-infused water you get at a restaurant rather than the cordial-style products like Volvic’s long-standing Touch of Fruit range.

American brand Sway (swaywater.com) simply infuses purified water with organic fruit and herbs and does not add any syrups, chemicals or additives to its drink. With an echo of airline meal trends towards seasonality, Sway’s flavours rotate seasonally too and include grapefruit and basil, lemon and ginger, and cucumber, lime and mint. The brand champions sustainability and commits a portion of its sales to helping Kenyan farmers, claiming each bottle helps irrigate one square foot of land.

Tao Family (taofamily.com) launched its Tao Pure Infusion range last year. Made with a trio of natural ingredients – a tea, a flower and a fruit – the lowcalorie drink comes in four forms: green tea, rooibos tea, black tea and white tea.

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Pictured: Fruit smoothies are a quick and easy way to up the daily fruit and veg intake; birch water from Tapped

The essence of infusions

Mintel’s trends report predicts that in 2017, "the priority for plants will drive an acceleration in new products and marketing that casts plants in starring roles." It uses the example of distilled alcohol-free spirit Seedlip (seedlipdrinks.com).

Like gin, it is designed to be drunk with tonic. The botanical-based, sugar-free drink has zero calories but its marketing persona is similar to a premium, boutique alcoholic beverage, including tasting notes and serving suggestions.

The drink comes in two varieties: Spice 94 is described as “aromatic, earthy and woody and contains all spice, cardamom, oak, lemon and grapefruit, while Garden 108 is pitted as “herbal, grassy and floral” and contains peas, hay, spearmint, rosemary and thyme.

The company got its ideas from the herbal apothecaries of 1600s Britain, which used copper stills to make non-alcoholic remedies, and its tagline, “what to drink when you’re not drinking”, is a registered trade mark.

Even French water brand Evian is getting in on the act with its Fruits & Plants flavoured waters (evianfruitsetplantes.com). The new range includes grape juice and rose flavours.

Enhancing water has long-been a fascination of the drinks industry but recently new brands have been turning away from synthetic flavourings and

onboardhospitality.com

Enhanced or fortified?

Coca Cola Company's Vitamin Water is clearly marketed for its health benefits, but many of these are often challenged by science and fitness writers, who criticise the fortified, isotonic drink for high sugar content and artificial enhancements.

But for airlines seeking to support a wellness message, there are now many other options out there. FlyFit has been targeting airlines with its fortified drinks for some time, using a mix of vitamins, minerals and antioxidants to help combat de-hydration and other negative effects of flying.

Barracudos Protein Vitamin Water (barracudos. com) is designed to provide natural energy,

HEALTHY SOFT DRINKS

hydration and recovery with the addition of 10g of brand made from Derbyshire spring water enriched protein and B vitamins and comes in three fruity with amino acids. According to the company, these flavours: mango and peach, pineapple and coconut organic compounds combine to create proteins and pomegranate and raspberry. essential for body functions such as Press (press-london.com) has breaking down food and growing launched a new tonic range, with and repairing muscle. The drinks each 60ml drink formulated to Drinks with a purpose can claims to fuel immune systems and target a specific health problem and support resilience to stress, anxiety be offered to support names like Immunity, Gut Buster, relaxation and aid sleep in and depression.

Collagen Booster, Green Energy and flight or energise and Juicy gossip Detox. refresh prior to landing Juices and smoothies remain Zendo Calm + Focus (zendodrinks. a classic choice but with sugar be) is a functional drink, designed consumption becoming an increasing concern, take to reduce stress and aid concentration thanks to note of the trend towards vegetable juices. active ingredients like passiflora, magnesium and B vitamins. The new products are certified by the Roots Collective (rootscollective.co.uk) is the Scientific Institute for Intelligent Nutrition UK’s first range of whole vegetable blends and are naturally flavoured with green and proclaims: “We’re not a juice. We’re not a smoothie. We’re a blend!” The tea, peach and ginger.

Kefir, a fermented milk product (cow, blends, not so dissimilar from vegetable goat or sheep milk) that tastes like a soup, can be enjoyed hot or cold and drinkable yogurt, has other benefits. include Garden Greens, Carrot Zing and Sweet Beets flavours. Each contains over Low in lactose, so easy to digest, 80% vegetable. the drink has high levels of calcium, phosphorus, vitamins and minerals to However, the less fruit, the less sugar and that means less palatable for many support digestion. consumers. A popular ploy to overcome Panacea (panaceadrinks.com) has this is to have the ingredients in a gone further by creating a veganfriendly kefir water. Low in sugar, these much smaller ‘shot-style’ form. Moju come in three flavours: Projiyo, Pink Fizz (mojudrinks.com) recently launched its cold-pressed Booster shots, focused and Ginger. on the growing popularity of cleansing Rejuvenation Water ginger and turmeric products. (rejuvenationwater.co.uk) is a British

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Pictured: Vegetable based juices are on the up; while coconut waters, as offered by Vita Coco remain popular

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Radnor, a specialist in 100% fruit juices, has evolved its range to include Fruella Hydrate – 60% juice mixed with 40% spring water – hence boosting its hydrating credentials.

When making your onboard choice remember to focus on the production processes too. Cold-pressed, rather than pasteurised, is a badge of honour for juices wanting to be seen as pure and natural. 

Rev up or relax

Picutred: Soft drinks can enhance the trayset offer and actively support passenger wellbeing onboard

The drinks industry is always looking at healthier ways to provide energy and new brand Huskara (huskara. com) aims to be an alternative to cold coffee drinks.

The sustainably sourced, natural soft drink is made from cascara – the outer layer of the coffee cherry. It is only lightly caffeinated and packed with anti-oxidants and essential fatty acids. The 250ml drinks come in original and cucumber and mint flavours.

Starbucks has a range of Refreshers using green coffee bean extract from raw, unroasted Arabica beans, containing less caffeine than roasted coffee.

Made with real fruit juices, the drinks also include energising vitamin B, ginseng and anti-oxidants from vitamin C. They are under 60 calories each.

Scheckter’s Organic Energy (schecktersorganic. com) harnesses ingredients like green tea, gingseng, elderberry, raw green coffee, agave nectar and guarana. New flavours include mint and ginger.

The market is crammed full of energising drinks

onboardhospitality.com

but perhaps more appropriate for onboard are those that aid sleep. Mintel has identified a trend towards “products that provide comfort or relaxation and help people calm down, sleep better and restore the body".

US brand Neuro Sleep’s (drinkneuro.com) tagline is 'drink with a purpose' and it claims it is 'a liquid dietary supplement, not a beverage.' The drink contains 3mg of melatonin, a hormone naturally produced in the body in the absence of sunlight to help regulate the circadian rhythm and prepare the body for rest.

Melatonin occurs in plants, grains and some fruits but in some countries is a prescription-only ingredient. The drink also contains L-theanine, an amino acid in green tea and said to have relaxation properties, and extracts of superfruits pomegranate, acai and blueberry.

The disconcertingly named Koma Unwind (komaunwind.com) also contains melatonin, plus milk thistle, B-12 and valerian root.

Whether you want to pare back and provide pure choices made from all natural ingredients, or you want to support passenger wellbeing with drinks that are fortified or tailored for health, the innovations are there for the taking. It seems the soft drinks menu needs to change if you want it to stay on trend. •

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HOW TO...

How to...

...create a wine for altitude Virgin Australia has forged a new partnership to ‘purpose build’ a wine blend for its Business passengers. Jo Austin discovered just how they did it WORK WITH THE BEST A long partnership with highly-respected chef, Luke Mangan, has resulted in a worldclass menu created specifically for the aircraft cabin environment, and now Virgin Australia is taking that culinary experience to the next level with another partnership, explains Cam Woodward, inflight services specialist at Virgin Australia. This one is with renowned Barossa winery, St Hallett, based in the wine-region northeast of Adelaide in South Australia.

IDENTIFY THE CHALLENGE Virgin Australia worked with St Hallett winemaker, Shelley Cox, to create a red wine specifically designed to be consumed in the air. Shelley explains: “It’s been an exciting challenge to create a wine for this distinctive environment.

As a winemaking team we’ve often discussed how differently wines can taste at altitude and we conducted several tasting flights to perfect the blend.”

CREATE A DIFFERENCE The wide selection of Shiraz vineyards from the diverse Barossa region allowed Shelley to produce a Shiraz from the 2016 vintage that tastes great both on terra firma and in the air. “We have created a wine called ‘The Duo’ as it is sourced

from both the Barossa and Eden Valleys,” says Shelley. “The Barossa brings lush, round components and lovely ripe fruits which shine through, even on the dulled inflight palate. The drier cabin air can make it hard to really capture a wine’s aroma but the cooler, higher altitude of the Eden Valley brings lovely overt floral aromas which really lift a blend.”

GET IT RIGHT Shelley worked closely with the Virgin Australia team to finalise the blend. “We played around with a lot of different

options to ensure the acid and texture balance was right,” she says. “It was a great experience and we are confident the wine will deliver in both taste and aroma at altitude.”

Cam Woodward who is leading the Virgin Australia wine programme adds: “We are really excited to be working with St Hallett to design a wine for inflight with the pedigree of the Barossa in South Australia.” Going forward, the plan is to create a new white wine for Business Class, Premium Economy and Economy later this year." •

FACT FILE The lower atmospheric pressure and drier air associated with a cabin at altitude influences the taste buds and can change perceptions of a wine's acidity and texture.

St Hallett winery sources its grapes from the Barossa Valley in South Australia and has been making wine in the famous grape growing region since 1944.

The high-profile wineries of the Barossa Valley are best known for their distinctive Shiraz grapes and the sheer proliferation of vineyards adds blending choices too.

onboardhospitality.com

The distinctive and popular style of a Barossa Shiraz is a fullbodied red wine with rich notes of chocolate and spice. The taste of ripe fruit should also shine through.

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Robotic beverages

Rise of the robots Machines are making their move into airline catering kitchens and boosting productivity with the development of robotic technology, says Benjamin Coren

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t seems the machines are taking over.

Recent reports suggest advances in robotic technology will see more robots in the workplace, replacing some five million jobs by 2020.

And they are coming to airline catering kitchens too now following a development between Universal Robotics and NxtGen Robotics, a partnership to create an automated system for replenishing airline beverage trolleys returned to kitchens from the aircraft.

Utilising the Neocortex artificial intelligence, the development is expected to improve throughput and cleanliness while reducing costs.

Airline hub catering kitchens spend a lot of time replenishing beverages consumed inflight, throwing out open cans, sorting puts incoming drawers on the conveyor by brand unused beverages and packing and picks up replenished ones. The new cans into drawers of the trolley.

Neocortex cell dumps open cans and The Neocortex AI handles inbound sends dirty drawers to be washed, cans – even if they resulting in the are tilted, upright operator only or lying flat and being required to A smart solution for enabling determines which restock gravity-fed automation in the food industry shelves once an are open, partially was not previously possible due hour. used, unused or to its high variability returned.

Gopal Vashist, It is able to vice president identify the brand by directing the robot of NxtGen Robotics, says: “It has been arm to pick up and read the label on the impossible, to date, to automate this can – if the can is unused it reuses them because of the need to differentiate for the next drawer. between used and unused cans, as It can replenish using up to eight well as brands. Specifically, it’s been distinct brands of beverage. The operator impossible to identify whether it’s a can of Coke or Diet Coke in real-world conditions and reuse it at a speed that Pictured: The Neocortex artificial intelligence directs the robot exceeds manual labour. Neocortex arm to identify brands and pick and sort incoming beverages artificial intelligence does this, and opens efficiently for the first time. onboardhospitality.com

a whole new world of possibilities.”

It’s estimated that the Neocortex Cell provides less than a 12-month payback for a three-shift operation.

It typically fills a prescribed assortment at 30 drawers per hour, saving 25% versus human labour.

The AI’s machine learning does not require programming to handle changes in brands or tray assortments. Neocortex takes around one minute to train on new labels with a human operator.

David Peters, ceo of Universal Robotics, comments: “A smart solution for enabling automation in the food industry was not previously possible due to its high variability. This is the fourth proven application area of the Neocortex G2R Cell: airline beverage replenishment, dynamic machine tending, consumer products order fulfilment and pharmaceutical unit picking.” •

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TAKE YOUR PICK

Time for

tea

It is a favourite known the world over but tea can be tricky to master at altitude. Cameron Roberts checks out some products that could well be just your cup of tea onboard

 DILMAH Sri Lankan specialist Dilmah offers tailored ways to enhance an airline tea service with products such as its Jumbo Tea Bags. It recommends its Premium Ceylon Tea as especially suited to brewing at high altitude. Tea bags can be branded with the airline logo and customised menus can be designed for onboard service. dilmahtea.co.uk

 TUBES  TEAPIGS Tea Pigs reports dramatic growth in the matcha market in the past 12 months and predicts more. Already on P&O Ferries, its range is based on premium organic Japanese matcha - the fine powder of a specially-grown green tea known for its anti-oxidant properties.

The Matcha Super Power Green Tea Drink contains spring water, fruit juice and matcha in a re-sealable on-the-go carton. teapigs.co.uk

A selection of loose leaf teas including Earl Grey, mint and jasmine in stylised single serving tubes. The product is aimed at the onboard retail gift market and can also be offered in airport lounges for a more bespoke cuppa. tubes.nl

onboardhospitality.com

 TETLEY Tetley’s classic tea blend gives Brits a familiar taste of home onboard. The Fresh Seal On The Go cup makes inflight service easier and reduces spillage. It includes an easy squeeze non-drip tea bag using 100% Rainforest Alliance-accredited tea. The cup is double-walled with a sip lid. It is onboard Jet2 and Thomas Cook, among others. tetley.co.uk

 TWININGS Twinings aims to tap into the trend towards quality looseleaf teas and bring some added theatre to the onboard tea service. Its new loose leaf range is exclusively designed for the onboard market and features 21 aromatic and flavoursome teas. twinings.co.uk

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Beer onboard

Cathay hops to it Cathay Pacific has teamed up with the Hong Kong Beer Co to produce the first beer brewed specifically for the onboard environment. Andy Hoskins reports

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old-flavoured craft beers with pungent aromas have increasingly appeared onboard airlines alongside mainstream lagers in recent years, but Cathay Pacific has gone one step further.

In what it claims is an industry first – and to our knowledge it is indeed – the airline has collaborated with Hong Kong Beer Co to produce a beer specifically brewed to be enjoyed in pressurised aircraft cabins, as well as on the ground.

Named after the airline’s first ever aircraft, Betsy, the beer is a “high-quality craft ale that has travel in its DNA”. And it ticks several boxes for the airline: the beer's bold taste and distinctive aromas counter the dulling of senses at high altitude, while the partnership with a brewery native to Hong Kong reflects positively on the airline.

A combination of Hong Kong and UK-sourced ingredients are used to brew Betsy, including Dragon Eye fruit – known for its aroma and rich textural properties – and honey from Hong Kong, and Fuggle hops, a mainstay of British ales.

It is no coincidence that the beer will initially be served to First and Business passengers on flights between Hong Kong and London Heathrow, Gatwick and Manchester from March 1 to April 30.

It will also be available at Cathay’s lounges in Hong Kong and at Heathrow and the airline says it will consider continuing the offer or extending the route coverage if it proves popular.

“We know that when you fly, your sense of taste changes,” says Cathay Pacific general manager marketing, loyalty programme & CRM, Julian Lyden.

“Airlines address this issue for food, but nobody has ever tried to improve the taste of beer at altitude.”

Simon Pesch, Hong Kong Beer Co brew master, explains how it went about it.

“We really had to look at the science of a cabin to create a base brew that truly works in that environment. Altitude, cabin pressure... these issues and others dull our taste buds by up to 30%. ”Certain ingredients taste completely onboardhospitality.com

different to how they do on the ground, but by making this a wheat beer we can help retain flavour while reducing the bitterness that many other beers have at altitude,” says Pesch.

The result is a 5.1% ABV beer with a complex texture and 10% higher carbonation than the norm for added mouthfeel and to stimulate flavour receptors. Additionally, it's unfiltered in order to retain vitamin B which is well known for its restorative qualities.

“We are constantly looking for innovative and meaningful ways to enhance the travel experience for our customers,” says Cathay's Lyden.

“Betsy Beer is a great example of this.” • Pictured: Betsy rolls off the bottling line at the Hong Kong Beer Co; Cathay Pacific crew show off the new brew

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CREW TRAINING

ey is now a k s le a s d r a iner nbo ue from o ik Loukas, crew tra n e v e r y r N with Ancilla g closely y carriers. n in a k r m o r w fo y l s wh financia n, explain sales success io t o M in for Retail is key to your crew

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CREW TRAINING

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irst impressions count. Is your crew Best practice ISPY's best practice adhering to company standards in relation standards highlights to grooming guidelines? Are they boarding the following priorities, your passengers in a warm, friendly assuming there's time manner? Do they seem genuine and caring? You available: may not think so but those first few moments that 1. Deliver a sales generating passengers interact with your cabin crew could cabin address which captures make or break their subsequent inflight sell. the attention of the customers, So what is current best practise and is your airline introduces the sales service, suggests lagging behind the competition when it comes to a 'must-have' or two, and makes the link between crew training? What inflight language are you training the products in the retail brochure, and their 'personal your crew to use? shopper', the crew.

More and more airlines are relying on their cabin 2. Create eye-catching product displays. Shopping crew to bring in additional ancillary revenues inflight is nearly always done on impulse, so you have from F&B sales and through inflight shopping to make the most of every sales tool programmes. It’s not small fry you have and a product display is a either, Ryanair delivered revenues very powerful. It demonstrates that from inflight sales of €153.4 the crew is professional, that they million, up 19.8%, from €128.1 There’s nothing worse care and know what you they are million, in the 2015 fiscal year. But than a crew running doing. inflight shopping isn’t without its through the cabin.

3. Consider sales as a service. Crew challenges and almost all airlines It isn’t a race, crew should always make eye contact with selling inflight can face issues. need to slow down the person in the window seat first, Firstly, there is inevitably limited then middle and lastly aisle, this way stock onboard but if you train your they can capture the attention of crew to create a sense of urgency the whole row before starting the sales conversation. and exclusivity around the limited supply, this can be If the crew don’t have what the customer wants or a positive. suggestions are rejected, they should always be ready Crew morale and attitude to selling can also be a with an alternative and a linked suggestion. challenge, you need your crew engaged if they are going to sell and perhaps nothing works better No hard selling than incentives, so you need a great incentive And what about hard selling? ‘’Absolutely no!” says programme to reward the sales efforts, and great Martin. Inflight selling isn’t a one-size-fits-all approach, commission too. The crew also need to be given the what works on a three-hour leisure flight to the sun right tools to sell. may not work on a 50-minute hop between Christine Martin, md of TRT Ltd, knows a thing or capital cities. two about cabin crew training as she’s been running the well known ISPY Cabin Crew Sales Person Awards since 1999. Her top four essentials for inflight sales are: engagement, training to certification level, regular product information and incentives. She says: “Crews need to be welcoming, sincere and approachable at every opportunity. It is crucial to build the customer/crew relationship as soon as possible if you want passengers to trust the crew when they make a personal recommendation.’’

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the cabin environment and motivation.’’

How often you decide to complete sales training with your cabin crew is dependant on how serious you are about your inflight sales revenues. Whilst monthly or even bi-monthly sales training classes could be perceived as a little overboard, consider six monthly or yearly training followed up with regular communications via other platforms.

From my own personal experience whilst working with Retail inMotion and having trained crew at well over 20 airlines, my top three tips relate to: timing, language and PBP (People Buy People).

There’s nothing worse than a crew member running through the cabin to reach the back of the aircraft in record time. It isn’t a race, crew need to slow down.

Language sounds simple but crew do need to Sarah Lapicki, previously European inflight manager understand the difference between an open and for nine years with Ryanair, is now an independent closed question. Who, what, where, when and how crew engagement and motivation specialist. She questions will engage customers inflight as these believes that airlines can standardise and give their types of sentence starters cannot be answered with a crew flexibility at the same time. “For example on simple yes or no. Questions like: “Who is the gift for?” flights with less than 20 minutes of cruise crew must “How old are they?”“What sort of gift did you buy sell what gives the best return and them last time?” are the ones your what experience shows there is a crew should be asking. The more market for on that route," she says. information your crew member can On flights with 20 to 40 minutes gather from the customer, the more People always buy of cruise Lapicki believes senior options they can offer. from people they like. crew should organise and pitch the If your crew are passing through Would you buy from service and products best suited to the cabin and simply asking “Do someone who treated the types of passengers onboard you want anything from the inflight you badly? Not likely. that particular flight. shop” they may as well not bother.

On flights with 40 minutes plus, PBP stands for People Buy People. the airline should standardise the order of service.

People always buy from people they like. Would you However, crew should be on their toes and allow no buy from someone who treated you badly? Not likely, more than five minutes to pass without a cabin walk, and the example that I use is the Pretty Woman scene during which the crew member should aim to stop where the shop assistant misses out on commission every six or seven rows to engage with passengers. because she is mean to Vivian - big mistake!

Finally, don’t forget that incentives to sell should Maximising potential form part of your crew engagement plan. Whilst most So how can your crew be best placed to maximise airlines will pay 10% commission, some the inflight sales potential? Lapicki says: "The airline pay a lot less and others pay up to 14%. must have a platform to keep the crew up to date with Many even offer a tiered system where offers and motivational schemes. Memos, briefing the commission level increases as the crew room displays, pop-ups on inflight sales devices are all member’s total revenues increase. In addition great ways to communicate with your crew.’’ to commission, many airlines now also Cabin crew are generally not employed as sales offer additional incentives for crew to sell people, so there can be deficiencies in selling skills, particular products. These need to be confidence and motivation. Lapicki adds: “Airlines planned but if targets are met crew can should have dedicated resources to sales training for expect to win a suite of prizes. • onboardhospitality.com

Left: Onboard Swiss. True crew engagement is the secret to sales success

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Onboard sales training

Helping crews sell well Alpha LSG rewards outstanding onboard sales performance at its annual OMG! Awards event. Julie Baxter speaks to Chloe Lerner, gm inflight retail, to discover how the winners reach the podium

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orking with airlines Monarch, Thomas Cook and Small Planet, Chloe Lerner's role is to motivate and inspire crews to achieve the best onboard sales they can. It’s a role that has evolved dramatically in the past 10 years as ancillary revenues have become more critical, and one she relishes for its challenges and rewards.

Lerner says: “Investment in crew sales skills has increased and crews joining the airlines today know this is a fundamental part of their role. But they are expected to sell in a very challenging environment and we have to do everything we can pre-departure to make it easier.

“We aim to help crew understand the language and skills of retailing, motivate them with specific targets on spend per head, margins, volumes and specific before the new product gets onboard. promotions and fill them with enthusiasm “We are constantly looking for different for the products they have to sell. ways to communicate with crew, “70% of products sold onboard change to encourage and inspire them. We annually so it is vital we fully brief the launched the OMG! Awards four years ago crew in advance. as a way to reward We hold workshops and recognise top and surgeries, get performers and Selling is really as much about they have worked suppliers in to talk people as product. The best to the crew, give tremendously well. product or promotion counts for Crew now strive them samples nothing if the crew is disengaged hard to win the and showcase the products through awards and there crew notice boards, social media and are some amazing incentives to be earned intranet sites. In short we are working along the way, from big cash prizes and a in every way we can to inspire their car, to even paying someone’s mortgage engagement and understanding well for a year! The benefits to the airline of an engaged and motivated crew is obvious.”

Key to success is product knowledge, Pictured: Monarch’s Manchester Outstanding Sales Performance she says, but there is more to it than award winner Maria Jensen (right) with Chloe Lerner of Alpha that. “We encourage crew to think about LSG Retail and Ian Chambers, CCO Monarch onboardhospitality.com

their route and who is onboard and to identify relevant products suited to that market. We also encourage them to think about how they should interact with that client type and the best way to introduce relevant products for sale.

“Selling is really as much about people as product. The best product, best margin and best presentation in a magazine will count for nothing if the crew is disengaged. 90% of passengers do browse the inflight magazine, they know what is available and are a captive market.

All the crew have to do is help them make the purchase by building a rapport, ensuring they are aware of promotions or giving them the final inspiration to buy through a personal recommendation or suggestion. Onboard offers are genuinely good deals so onboard retail shouldn’t be seen as a hard sell, rather as a service.” •

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HOW TO...

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How to...

...get more from POS tech Onboard tech is developing at pace. Here, TouchStar OnBoard Retail tells Julie Baxter how operators can embrace new options to get the most out of their point of sale systems LOOK TO THE CLOUD This year it is expected that nearly one in three commercial passenger aircraft will have inflight connectivity installed and activated. Cloud systems are advancing rapidly and allow users to deploy onboard systems to multiple geographies almost instantaneously. According to Touchstar these systems offer significant cost benefits versus traditional systems as they only consume resource when in use, and provide much needed scalability in peak periods. Reliability is also guaranteed as using multiple resilient systems means outages and connection issues almost disappear. "With online systems, real-time loyalty transactions and higher-value card payments will be possible," says divisional director Neil Carter.

BE SMARTER By working smarter, airlines will better understand their passengers and by using the latest smart devices for onboard, crew will have access to operational information and also be able to capitalise on specific interests and revenue opportunities by accessing more in-depth passenger information.

UPSELL Increased onboard connectivity is set to provide growing opportunities for

airlines to embrace the end-to-end trip solution. Passengers will not only be able to enhance their flight with products and services, they will also be able to make purchases from an increased portfolio of virtual products, from theatre tickets to bus tours to dinner reservations.

BE EFFICIENT Technological advances are also making a positive impact on costs and operational efficiency. The introduction of mobile apps is enabling airlines to streamline operations electronically while the Cloud and real-time communications mean

airlines are able to respond proactively to passenger needs, ensuring the right product is on the right flight, or smoothing communication with delayed passengers about onward flights.

LOOK AFTER THE CREW Touchstar notes a strong link between levels of ancillary revenue and the time crew spend engaging with the passenger.

Carter concludes: "Equipping crew with tools that streamline onboard operations and reduce workloads, ensures crew have more time for personal face-to-face selling and customer service." •

FACT FILE TouchStar OnBoard Retail produced the first onboard point of sale system for Monarch over 30 years ago

Novostar was the first onboard software to ever process preorder options, as offered by Virgin Atlantic back in 1995

TouchStar OnBoard Retail works with leading airlines including British Airways, Jet2, Monarch and Condor

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In 2016 TouchStar introduced its new cloud-based back office and hub solution for airlines called NovoStar

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IN CONVERSATION

THE ENTIRE PAYMENTS ECOSYSTEM IS SHIFTING TOWARD MOBILE.

KRISTIAN GJERDING, of payment specialist Cellpoint Mobile, urges airlines to keep on top of a growing trend towards payment via phones

HE SMARTPHONE is now a global travellers’ “most indispensable” device, according booking site Expedia/Egencia, and more than 80% expect to be able to use smartphones/mobile devices for realtime information as they travel.

Consumers who rely heavily on mobile devices and mobile technologies for everyday activities – shopping, driving, communicating, working, entertaining – increasingly expect the same mobile-first capabilities and technologies onboard, and as airlines roll out greater availability and affordability of inflight wifi, there are new opportunities for onboard retail.

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GET REAL Recognising that passengers prefer to use their own smartphones, tablets and mobile devices as they travel and enabling them to do so is both costeffective, because it frees airlines from investments in hardware and onboard devices, and because it acknowledges the realities of the marketplace. Soon, it'll be far easier for passengers to use their own smartphones and devices to

pay for upgrades, ancillary products and other services directly from their seats instead of using the airline's seatback equipment or expecting flight attendants to process everything on a handheld device.

Today it is true that airlines risk losing revenues if they convert entirely to mobile-only payments, because the mobile market is not yet mature enough.

But in two to fours years, "mobile-only" might very well be normal operating procedure inside some airline cabins.

As airlines continue to encounter mobile payment innovation, they will be forced to keep pace by adopting newer, mobile-centric equipment and processes - and by replacing legacy systems and outdated pieces of hardware with mobile devices and 24/7 wifi connectivity.

CASHLESS What’s important to remember is that payment-related innovation and the “cashless society” movement is not being driven by airlines. It’s driven by third-party innovators and by onboardhospitality.com

the advance of technology, such as contactless payments and blockchain processes. It’s being driven by consumers, more and more of whom now own or will own smartphones (or some type of internet-connected mobile device) in the future, both in the our own developed region and emerging regions of the world.

EFFICIENCIES It’s being driven by better wifi connectivity and smartphone manufacturers who build immense computing capabilities into devices we now carry around in our pockets. It’s being driven by some governments which realise that mobile payments create immense efficiencies in developed countries, and can deliver seamless banking and financial services to the “un-banked” citizens of fast emerging countries.

The entire payments ecosystem is shifting toward mobile; it’s just that some companies, industries and countries will have the momentum to get there sooner than others. •

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Roger Williams

Buy before you fly Are the plethora of buybefore-you-fly offers at major airports stealing airline sales potential well before passengers even step onboard, asks Roger Williams

Travelling through Heathrow T5 this year, I've been impressed with the growing efforts being made to encourage customers to “Buy before you board”.

The only food and drink shopping I normally do, if not going to the lounge, is at the higherend cafes for a speciality coffee whilst waiting for the flight to be called. I'm so used to getting a snack and a cuppa on the plane even a G&T or glass of wine - that it’s not really in my mind-set to take stuff onboard with me.

It’s bad enough having a laptop, case, coat, etc to get onboard without juggling a hot drink and a sandwich too.

But it's clear things are changing, and a is well established, now make pre-purchasing well-timed campaign by T5 featured offers part of their pre-flight routine, but it's early across all the terminal's days for BA passengers.

F&B outlets and surely Once onboard several aimed to challenge BA’s of my fellow passengers decision to introduce were shocked at now The competition between onboard M&S retailing in having to pay onboard but airlines and airports has economy on short and of course it was too late certainly begun in earnest medium haul flights. then to do anything about Across the terminal it - although they’ll almost there were suddenly stickers, posters, shelfcertainly remember for next time! talkers and offers everywhere, all extolling the I did once get stopped boarding a plane at virtues of buying before you board and taking Bristol with a hot drink and surely the potential it with you. Some customers, perhaps used to for carry on hot drinks accidents will only flying on low-cost carriers where buy-on-board increase with pre-buying. But, of course, on the railway stations it’s been a ‘takeaway heaven’ for years. For many, carrying on products has long been the obvious thing to do given the plethora of choice on the concourse and comparative costs.

A quick price check in the airport found a well advertised ‘meal deal’ of a Ploughman’s sandwich, carbonated drink and crisps at £3.89 whilst the nearest equivalent on BA was £5.80.

Additionally, coffee aficionados will no doubt prefer freshly-made lattes and cappuccinos to instant in-cup versions so, whilst it’s ‘not just any food’ onboard, the competition between airlines and airports has certainly begun in earnest. • onboardhospitality.com

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PACKAGING

Design gets playful In uncertain times, our human instinct looks for comfort in the familiar and the fun. Ariane van Mancius, of Now New Next, explores how onboard designers are doing their bit to lighten the mood

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e are living through incredible times of change and disruption, everything we thought we knew seems to be changing, new norms are being asserted and unsettling transitions are underway politically, economically and culturally worldwide.

For many these seem like challenging and deadly serious times but as marketeers and product

designers, like the rest of us, try to work out just which way the future lies, an exciting trend towards lightening the mood appears to be emerging fast.

Fun and playful designs are making their way onto the market and perhaps that’s because during stressful times, we are drawn to things that remind us of our childhoods, things which speak to a more innocent and problem-free time and make us smile.

Increasingly brands are opting for playful, light-hearted elements within their packaging, developing fun design ideas that appeal to the consumer’s inner child.

Here are just a few to watch out for or try yourself‌

Flower Power With the world increasingly connected and even digital natives starting to feel they spend too much time glued to theircomputer and phone screens, a back-to-nature counter trend is emerging which sees the rise of botanical foods and a focus on jungle prints and themes. Exaggerated pineapples, giant banana leaves and lush jungle foliage are all getting in on the act, bringing a little piece of onboardhospitality.com

This page: Floral flourishes on cocktail mixes; pasta hair styles make for fun packaging

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untouched wilderness to our dayto-day product interactions.

Peek A Boo Traditional staples can be ‘dressed’ to inspire too. Packaging which uses film windows to give a preview of the product inside can be styled playfully – so the pasta can become hair to the friendly face printed on the pack; or the beans can become a beanfilled smile.

This page: Playing with packaging; brightening the food offer and engaging scratch-off bottle labels

Story Time Packaging is becoming a storytelling device too, it is a place where businesses can add personality to their product and increasingly they are delivering that story with humour, whether that is through the use of fun fonts or with quirkily drawn characters.

Humour can be an effective tool to help cement the narrative of a product in the consumer’s mind.

ordinary foods or packaging into something gorgeous and outstanding. Something that can turn heads and get people talking.

Cartoon Time

We never really grow out of the pleasure gained from cartoons and in packaging they can help with storytelling or add a fun, approachable vibe Colouring around a product. They can turn Food itself has become more Just buying a product and the focus away from the serious creative and colourful, with new discussion of the food and its eating it is no longer flavours and unusual ideas and ingredients and instead set a enough, now it’s time to mood around the brand, inspiring fusions all making their way play with it into the market. Alongside this a connection with the consumer to has come demand for colourful which they will want to return to packaging designs to match. regularly.

Bright and brilliant combinations of colours turn

Word Play

Youthful graphics, fun and informal fonts and even hand written messages and quotes can create a point of difference between products in the market, transmitting the philosophy and intentions of the brand with clever word play and eye-catching slogans or quotes. Over time consumers start to look to the packaging and the product for new slogans or quotes and are engaged with the word play game, looking out for new games or interactions when they buy.

Play Time Just buying a product and eating it is no longer enough, now it’s time to play with it. Becks has tried it with scratch-off bottle labels which encourage drinkers to really engage with their beer until they reveal a hidden image; while others have offered onboardhospitality.com

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PACKAGING

your own toast. Toasteroid‘s “smart-toaster” lets you create your own designs via a smartphone app then put your bread into the companion toaster and out will pop your one-of-a-kind toasted doodle. While that might not work onboard, The Gray Malin Sprinkle Carry On Cocktail Kit certainly does – giving passengers a chance to create their own vodka cocktails, complete with decorative sprinkles.

Colour Confusions There was a time when popcorn came in just one colour, now its flavours are numerous and it is available in a multitude of colours. The same is happening with other food types too. You think you know the colour of a pizza base, at least, but now it may come black to make you do a double take, challenging the norm and bringing surprise to the table. Contrast and the unexpected are becoming the design norm in creative offerings so expect to see pure water in a black bottle, for example.

origami beer labels to help pass the time; and wine companies have tried adding quizzes, games and crosswords to their labels for added interest.

There are chocolate bars shaped like moustaches and presented on sticks for facial pranks before eating, and cheese pencils you can sharpen into Shape Shifting curls before you eat. Lays crisps We may not know the shape has added faces to its packs so Consumers are being users ‘wear’ the bag to create a encouraged to roll their of things to come but we can be sure the shape of products funny-face game after eating, a sleeves up and get game designed to tap into the personally involved with and packaging is changing fast.

Witness teabags shaped like fish or selfie generation and encourage the products they buy teepees; boxes in interesting and consumers to share the brand unusual shapes designed to make through photos with online a product stand out from the crowd, made to make friends. the consumer do a double take and engage.

Food Labs

Nothing beat a hands-on experience and increasingly consumers are being encouraged to roll their sleeves up and get personally involved with the products they buy. You can, for example, now design

Get Personal Nothing speaks to the consumer so directly as a product with their name on and the combination of food printing technologies and package personalisation, is fast making this kind of product increasingly achievable, in small batches at least.

Ideal for adding a truly premium touch to the First passenger experience.

Stamping Sets Who didn’t love a stamping set as a child, the wonder of being able to reproduce the same image over and over again brings hours of joy, so when we see motifs and stamps regularly printed across packaging the simple but effective creation of such designs reminds us of past times.

onboardhospitality.com

This page: Playing with colour and inspiring a double take or consumer interaction

PACKAGING

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Mind Games Increasingly food products aim to surprise us by mixing ideas and creating edible goodies in the guise of something not usually meant for eating; or presenting treats in an unexpected form. So we see edible pearls and chocolate playing cards, or chocolates dressed as sardines and presented in a sardine tin. These products are designed to make the consumer look twice, and smile.

Functional Form Packaging has to work and if it can add to the function of a product so much the better. So glass shaped packages which contain the wine, ready to drink; or butter servings with an integral knife to use for spreading make perfect sense.

Touchy Feely Increasingly as consumers we are picking up and studying a product before we buy. Make the product good to handle and add in

tactile packaging, embossed or ridged textures or otherwise enhance them so they are nice to touch and you effortlessly decrease the chances of the potential purchaser putting your product back on the shelf. Expect to feel all sorts of new textures in your favourite product range soon. • Ariane, of Now New Next, has worked in marketing innovation for 15 years.

She deals with over 150 airlines and is passionate about translating trends into products. nownewnext.nl

A step in the right direction...

Serving airlines, hotels & high street retail

Stand 4F69

 Washroom amenities  Food packaging  Spa products  Amenity kits  Table Linen  Sleepwear  Tableware  Kids kits  Bedding onboardhospitality.com

Bringing the Mediterranean lifestyle onboard

MV Food & Services was born in 2008 in the “green heart of Italy”, the region of Umbria.

Its founding mission was to serve the transportation industry with top quality food products, building on its long-standing experience of delivering one of the world’s best extra-virgin olive oils through sister company Castello Monte Vibiano Vecchio.

Today, MV Food & Services is a thriving operation, constantly innovating its portfolio to improve quality and variety of its offer.

New products, such as lasagna and risotto, will soon join the selection alongside the already established gelato and pizza ranges.

mvfood.it

The whole range is designed by Italian cooking professionals using genuine, simple ingredients in collaboration with Michelinstarred chefs. The company has undergone a process of restructuring and expansion, designed to position it more strongly as a frozen snack and light meal provider and better serve its customers. The development of operational links with top quality local food producers who stand for reliability and full traceability is one of the company’s strengths.

MV Food & Services brings quality to all it does. Customer needs are our main focus – just as it always should be.

food@montevibiano.it

HOW TO...

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How to...

...reimagine your Business product United Airlines’ refreshed Business product will roll out across its fleet in 2017.

Steve Hartridge went to Dublin for the inside story on the airline’s game-changing Polaris offering DO YOUR RESEARCH United’s first major revamp of its Business class product since its 2010 merger with Continental, Polaris is billed as a ‘re-conceived inflight experience’ designed to give flyers more control. Based on over 12,000 hours of research it includes new seats, dining, amenities and lounges.

PRE-PAMPER THEM Nine new Business-only lounges are being added, offering pre-flight dining, premium wine, spirits and hand-crafted cocktails, spalike shower facilities and day beds. The first opened at Chicago’s O’Hare Airport and a Heathrow lounge will follow.

MAKE THEM COMFORTABLE Exclusively designed for United, the 60 individual suite-like pods in Business are 1-2-1 configured, forward-facing and all-aisleaccess. They include 180-degree lie-flat beds with 6’ 6’’ of bed space, 23’’ inches wide with infinite recline positions; 16’’ HD screens with gate-to-gate entertainment; mood lighting; and electronic privacy dividers. Custom bedding is designed by Saks Fifth Avenue and amenity kits feature Cowshed products.

LISTEN TO THEM Bob Schumacher, md UK & Ireland, United Airlines says: “Our research tells us people

want to get on the plane and sleep – and sleep well, so our Business product now offers a total sleep-enhancing, departure-tolanding experience. In addition, our culinary team has re-defined the inflight dining experience with gastronomic creations you’d expect in award-winning restaurants.”

ADD EXTRA TOUCHES Every Business passenger is offered Champagne or a mimosa, and a chocolate on boarding. Bloody Marys are offered after take-off or on afternoon flights and there’s a ‘wine tasting’, with tasting notes, of the three reds and three whites being carried onboard.

FEED THEM WELL Gerry McLoughlin, executive chef, United Airlines says: “The emphasis is on regional products. We chose items like brasied short ribs which can be reheated without overcooking." Options include a starter of beet-infused salmon with lemon and a salad with berries and papaya. Entrées feature salmon with lemon and dill sauce; meats on a bed of spinach; roasted chicken breast, crispy Brussels sprouts with chive-mashed potatoes and mustard sauce; cheese ravioli with artichoke and tomato sauce; and a spicy shrimp and citrus salad with noodles, fennel, grapefruit and cherry tomatoes. united.com •

FACT FILE The revolutionary Polaris dining experience and amenities, such as bedding by Saks Fifth Avenue, were introduced across United’s entire fleet on December 1.

The new Polaris seats will be rolled out across United's 14 new Boeing 777-300ER aircraft in 2017.

The first appeared on the Newark-San Francico route in February.

Dishes are chosen to match the wines, not the other way around, as United buys in advance and in volume, often taking every bottle a boutique vineyard produces.

onboardhospitality.com

New afternoon hot snacks are offered on daytime flights longer than eight hours. Examples include cottage pie and lobster macaroni and cheese.

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Flying Food Group is a large-scale airline catering company that provides top-7er passenger meals and non-airline catering snacks for over 70 leading airlines and high level retailers na7onwide. Flying Food Group produces excep7onal food des7ned for primarily for interna7onal carriers’ mul7-market des7na7ons, grocery, food service and specialty markets. Flying Food Group is dedicated to quality and safety delivering unsurpassed products that exceed customer expecta7ons.

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FOCUS ON

125

Mindful eating

Food for thought Mindfulness has become the buzzword for those better connecting with the moment. Julie Baxter discovers more from Mindful Chef, a company applying the philosophy to food

M

indful eating is part of a wider global movement towards mindfulness – turning the focus onto the present moment, slowing things down and being more thoughtful in your interactions with the world.

Mindfulness classes, yoga and calm connected workouts are popping up all over the world as individuals strive to look after their minds and bodies and live longer and better.

In the UK a small founder-run business, Mindful Chef, is bringing the philosophy to bear on food. The team is on a mission to make healthy eating easy, with recipe ideas that reduce the consumer's intake of gluten and cut out refined sugars and refined carbohydrates completely.

They are focused on honest, real food that is 100% good-for-you but delicious too and they find they are pushing on an open door. Co-founder Myles Hopper says: “Education around nutrition is better than it was and it has, in some ways, become cool to be healthy and fit. Mindful eating puts the focus on general health and wellbeing by providing mindfully sourced ingredients that are good for your body both inside and out.

It is important to us that people give thought to what they are putting inside themselves, and our goal is to make that super easy.”

Myles and Giles have co-written Mindful Chef: Eat Well, Live Better published by Century, hardback £20.

They believe this is a huge area of growth across multiple sectors and a trend that is here to stay. Co-founder, Giles Humphries, adds: “People want balance in their lives. They won’t just stop indulging and enjoying say alcohol or rich indulgent foods, however, they increasingly want to offset these moments with a healthier snack. As there are now so many tasty healthy options out there it would be crazy for the onboard sector not to adapt to offer this too."

Mindful Chef insists it is easy to create interesting menus using the mindful philosophy and onboardhospitality.com

their development team works to just a few clear principles. Myles explains: “We are 100% gluten- and dairy-free but only as a bi-product of leaving out refined carbs (bread, rice and pasta). Instead we use innovative vegetable creations - courgetti, cauli rice, broccoli rice, sweet potato fries, butternut squash ribbons which are fun, tasty and interesting.”

Popular choices include chicken cacciatore with sweet potato (sweet potato mash, olives, sundried tomatoes, passatta, kale, fresh rosemary and free range chicken) and Mediterranean-style haddock & tabbouleh (cherry tomatoes, ground almonds, spinach, millet, parsley, tomato puree and Cornish haddock).

The ingredients ensure flavoursome and healthy can go hand-in-hand.

Now there’s food for mindful thought. •

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IN CONVERSATION

CUTLERY IS NOW OFTEN AN INTEGRAL PART OF THE ONBOARD BRAND.

127

MAARTEN GRISÈL, of Sola Airline Cutlery,

charts the growing importance of tailor-made pieces

N RECENT YEARS we have seen airlines, cruise companies and rail operators become more focused on developing new cutlery designs in cooperation with cutlery specialists like Sola. This is great, as it means they get purpose-designed cutlery tailored to their needs and brand and achieve great savings. We even give them free samples as part of the design process.

There are quite a few challenges when designing onboard cutlery. First we have to understand the needs of the brand and the style required, and work out how to accommodate that within the cutlery design. Then we have to work with the other components of the dinner setting and ensure our designs coordinate with that. Airlines often want the cutlery to be an integral part of the onboard brand style, consistent with a theme reflected across the entire cabin.

I

PRACTICAL In addition, we have to focus on weight savings and comply with safety norms, and the product has to be a practical solution in terms of packing, washing and

maintenance. The cutlery has to be robust enough to be in service and maintain its quality for at least five years of use, and of course we have to optimise all the measurements to suit the limited space available onboard.

There is always a price limitation and timing is often critical too – we have to work to set time-frames.

We often develop designs for the onboard setting by translating products previously seen in retail and hospitality markets. Although retail designs can be trendy and exotic they often appeal to only a small group of prospects and if their operational characteristics are compromised to improve the design image they may not be right for onboard.

FOCUSED Cutlery design has evolved from a classical to a modern style and currently we see a specific hospitality focus. This is a time when the hospitality industry is serving people who appreciate fine dining and they want appropriate cutlery with longer blades and prongs as well as comfortable user-friendly bowls. onboardhospitality.com

Key words in the design discussions today are ‘well balanced’, ‘comfortable to hold’ and ‘appropriately sized’. Our clients are looking for ergonomically shaped, timeless designs which sit well in either modern or traditional settings. Our latest successful designs are Hermitage, Lausanne and Montreux.

COMPETITVE-EDGE In order to stand out from their competition airlines often choose an individual texture or finish, so we have seen the emergence of coloured or bi-coloured cutlery achieved by adding a titanium coating. We are seeing a growing demand for this across hospitality, retail and cruise markets.

In creating great design we find inspiration in the travel experience itself, from within the airline industry, from nature, and in daily contacts and conversations with friends, industry colleagues and our production team.

The airline industry is challenging, but also rewarding, thanks to the fact that so many inspiring colleagues are so focused on serving people well onboard. •

128

OPINION

Rob Britton

Innovation rules Everyone wants to see innovation but onboard improvements must meet four tests to be worthwhile, says Rob Britton

and money – more than an online survey or a I’m in university classrooms a lot focus group – to understand genuine innovation as a guest professor, explaining for passengers, but the result is worth it. the airline industry and how it 3 The innovation is the product of works. During question time, collaboration between the inventor and cabin students often ask about "the next big thing". crew. Top-down management is not leadership, They ask because they are accustomed to the and involving those who actually deliver the rapid pace of technological change all around service always yields rewards in the innovation them and just expect innovation. I typically process. What could you possibly do to an respond cautiously because aviation’s core Economy class beverage cup? United’s flight elements seem resistant to radical change. attendants worked with caterers to redesign Basic laws of physics, fuel costs and emissions the cup to better fit all suppress the urge for trays and trolleys, and change but that said, the contrasting blue airlines still must innovate to improve the passenger In the end, service providers pay the colour both reinforces same for good and clever design as branding and reduces experience. And they are for poor design. Paying attention to the likelihood of spills innovating. how to genuinely improve service compared to clear cups.

There is a lot of cool elements is good for everyone And Cathay Pacific’s stuff coming onboard modular tableware for – just take a good look Premium Economy and Economy is a similar at the dozens of entries to the 2017 Onboard win-win improvement, speeding service, easing Hospitality Awards. The best of the new things handling, and improving aesthetics. to my mind meet one or more of the following 4 The new thing is cost-effective. Industry criteria: 1 They are genuinely innovative, not just a finances have broadly improved, but airlines refinement on something long established. I’m – at least real ones that do not have access to just not sure a variant on the boxed lunch wheelbarrows of government cash – must still is a breakthrough, but pay attention to expense control. a chill box which can Genuine innovation cannot be used to keep contents at 5°C divert the customer and other stakeholders for almost a day, as from more fundamental problems in service the DHL Chillbox delivery. Customers appreciate incremental does, addresses a improvements in the onboard experience, but huge, fundamental those changes for the better must be built challenge in catering atop, and not as a substitute for, basic service logistics. excellence: efficient booking, sensible and quick 2 They result airport processes. safe and on-time flights and from solid thinking reliable baggage handling. about customer need In the end, service providers pay the same and perhaps careful for good and clever design as for poor design. listening to Paying attention to how to genuinely improve passengers. service elements is good for everyone.

It takes time rob.britton@airlearn.net •

onboardhospitality.com

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Iran by rail

Iran smells the coffee Trail-blazing Austrian caterer, Josef Donhauser, led a new rail-catering development in Iran which him won him a coveted Most Innovative Caterer Award for 2016. Roger Williams reports

A

start-up business in Iran might seem like ‘mission impossible’ but that didn’t stopped Donhauser Group (DoN) giving it a try.

DoN has developed a ground-breaking service with Iranian rail operator Fadak Trains which, having bought 133 carriages from Deutsche Bahn, planned a new longdistance rail service.

DoN, based in Vienna, caters hotels, offices, lounges, cafes and restaurants, including one at the Linz Opera House. It has supplied OBB (Austrian Railways) too but with Tehran over 4000km from Vienna, this was a different challenge all together!

Amazingly, in only six months, a fullyfunctioning catering company (DoNA Catering) was created in Tehran. With a new production kitchen, work force and supply chain, as well as designs for a new train galley, service equipment and logistics, DoN quickly established its catering operation.

“The supply chain was probably the most difficult,” says DoN coo Christian Hoelbl. “When you start-up in a new territory everything is different - pricing, suppliers and commercials. You can’t take product availability for granted and you need to build relationships with suppliers.

Sometimes this literally means choosing fresh food directly from the local markets.”

Respectful of Persian cuisine, DoNA’s Award

In recognition of DoNA’s start-up success, industry peers at IRCG’s Madrid General Assembly voted unanimously to award the caterer the Most Innovative Caterer Award 2016. This is the second time the DoN has won. donhauser.cc

cook-chill recipes newly interpret regional the Silk Road in a modern form with our railways by expanding our rail network to dishes, and include a range of F&B for 25,000km by the year 2025.” three different classes travelling over two With passenger numbers growing routes from Tehran – east to Mashad and (nationally 29 million south to Shiraz. It journeys in 2015) and also introduced an average journey an authentic Viennese Coffee When you start in a new territory time of 12 hours House service everything is different - pricing, including overnight suppliers and commercials. You travel, typically there onboard. can’t take product availability for is a full meal service granted and you need to build onboard.

Silk heritage relationships Artistic menus With this in mind, explain how the DoNA has had the coffee house concept is intrinsically linked foresight to design its Tehran production to the history of the Silk Road via Turkey unit so it can expand from the current - who knew! In fact, travel across Iran is 6,000 meals per day up to 40,000 if steeped in history, lying on the crossroads required. • of the East and West Silk Roads. Iran’s transport minister Abbas Akhoundi Roger Williams is chairman of the International Rail Catering wants to develop this theme and said Group (ORCG) and offers expert advice and consultancy on travel recently: “We seek to revive the history of catering and hospitality services roger@thecateringexplorer.com onboardhospitality.com

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HOW TO...

How to...

...re-design a lounge Eurostar has re-designed its Business Premier Lounge at Paris Gare du Nord and shown that a waiting room can be a place you actually want to linger in, says Laura Gelder CREATE ATMOSPHERE Architects, Softroom, have transformed an old office space into the kind of Parisian apartment which people dream of. Gone are the suspended ceilings and partition walls; in its place is a huge room with vaulted and corniced ceilings, marble fireplaces and brass cladding. It's lit by shafts of natural light which criss-cross the parquet floor from the tall, domed windows over-looking the city. Softroom director, Christopher Bagot, comments: “This is the real asset of the space. You haven’t left Paris yet, you’re still a part of it right up until the moment you leave, and there’s no greater luxury than that.”

CATER TO ALL TRAVELLERS The new lounge has distinct areas which are designed to appeal to various customers, from business travellers to couples and groups celebrating a special occasion. Instead of rows of waiting room-style seating the space is broken by different furniture, some in social circles and some set apart in private spaces.

There are expansive couches – a lowlounging leather settee and a curving velvet sofa; mismatched but stylish arm chairs – some winged, some rocking – and a large communal desk space. The cuisine is also a balance – between healthy salads

for those enduring just another working day and treats like rich chocolate cake for people who are still on holiday.

REFLECT THE COMPANY'S ETHOS Business Premier culinary director Raymond Blanc told me “Eurostar is the best thing between our two countries.”

The train link has always prided itself on being a collaboration between two cultures and curiously, I was told by its director of communications Mary Walsh, French travellers say they love Eurostar for its British feel and British travellers

adore its ‘Frenchness’. Inside the new lounge is a glorious mesh of both – a huge French cheese waits to be sliced but you’ll find the tea is decidedly British.

MAKE IT FUN BUT HIGH-QUALITY The most notable addition to the lounge is its retro bar – a sunken circular design which serves signature cocktails by London Cocktail Club. Everything about this lounge is relaxed – right down to the self-service dining room filled with seasonal dishes that combine the best of British and French cuisine. •

FACT FILE Tregothnan is the first tea company to grow in England and its Eurostar-exclusive Cornish Smoked Manuka Earl Grey was developed in partnership with Raymond Blanc.

Head to the bar for a G&T. You'll find Toujours 2, a gin made by the UK-based Silent Pool Distillers exclusively for Eurostar. It's a mélange of British and French botanicals.

Eurostar has partnered with the trendy London-based private members club, The Hospital Club, to commission art works for the lounge, showcasing French artists.

onboardhospitality.com

The lounge is equipped with complimentary wifi as well as USB sockets and wireless chargers to keep business travellers connected to the outside world.

134

TEXTILES TECHNOLOGY

Making fabric

smart

Textiles are starting to get clever and bespoke designs using new fabrics, fibres and technology are expected to make life better onboard soon, says Julie Baxter

D

id you ever stop to think about the textiles we surround ourselves with and the role they’ve played in human history? Ok, no, probably not.

But even a cursory glance at this sector can make you think twice about the importance of your vest or your onboard fabric choices.

Textiles are a uniquely human onboardhospitality.com

thing, they reflect the materials available to a community as well as the technologies of their time, and their uses and finishes reflect the culture which creates them.

Once perhaps the preserve of weavers, spinners and knitters, today textiles and the technologies around them are an area for cutting-edge scientists, brainstorming ways to significantly evolve the fabrics we use to give them significance and a value far beyond simply covering our modesty.

TEXTILES TECHNOLOGY

135

There are now textiles embedded with nano technology; wearable textronics which monitor our body’s wellbeing; smart textiles giving us advice, protection or treatments as we wear them; even medically intelligent textiles to support healing.This is a multi-million pound industry investing billions in research and development and it’s one the onboard hospitality industry is fast catching onto too.

During the last year Skypro, for example, has been researching and developing fabrics for a uniform line it claims will be a revolution for the airline industry.

Its Uniforms of the Future project has focused on combining high-tech fabrics and finishings with a design that meets all airline requirements while also supporting the absolute comfort and safety.

And at Matrix the team has launched a range of three technological advanced fabrics: Hydra Active embedded with moisturisers; Hydra Active Defence embedded with anti-bacterial qualities; and Hydra Active Serenity textiles infused with calming aromatherapy products.

Evolving its range, Mills Textiles has also been working on a range of comfort textiles that can be filled with a heat or chill-holding natural grain (like wheat) or cherry stones and infused with an aromatherapy scent for onboard use.

technology used in our Hydra Active range brought an additional solution to this problem by innovating the onboard sleepsuit.

“Billions of microcapsules applied to the fabric gently release active ingredients, giving it moisturising properties that can help to make the skin feel moisturised for at least 10 washes following a flight.”

Textile opportunities The Emirates product was infused with Harry Zalk, director at Matrix, explains the relevance microcapsules of Sea Kelp and has received positive to the onboard sector this way: “The modern traveller feedback. Joost Heymeijer, senior vp catering at the interacts with hundreds of textile airline says: : “We’re always looking products every day. This includes to push boundaries and provide everything from airline sleepsuits, the best for our customers and We believe textile headrest covers and napkins to we’re proud to be working with technology is the future of Matrix to introduce the world’s bedding, towels and slippers.

We believe these first moisturising lounge wear customer welfare interactions are a unique for an airline. The lounge wear opportunity for brands to enhance the complements our new luxury blankets, skincare from customer experience by providing benefits VOYA and Bulgari amenity kits.” such as hydration, anti-bacterial defence or Product evolution sleep enhancement so we have developed The Hydra Active Serenity range evolves this product three pioneering textile technologies to help.” further in a partnership with spa brand Ila to develop First to make it to market was the Hydra aromatherapy infused textiles to aid sleep.

Active pyjamas given to Emirates First Textiles are embedded with a blend of petitgrain, passengers since December 2016. Zalk adds: ylang ylang and rose geranium created by the Ila “Face and hand moisturisers are common team to provide a calming and relaxing aromatherapy in amenity kits as aircrafts are essence used within sleepsuits, pillows and eyemasks. generally dry environments Mills Textiles is looking at aromatheraphy too. Tim but the Celessence™ Morris says: “The products we've looked at thus far microcapsule onboardhospitality.com

Left: Skypro is evolving fabrics for the uniforms of the future Above: Matrix technology gives fabric a smart new dimension

136 TEXTILES TEXTILESTECHNOLOGY TECHNOLOGY

This page: Emirates has put quality fabric choices at the centre of its customer experience

high technology are being developed to support better human performance through what we call smart textiles and clothing.

This has included the development of stretchable fabrics which are flexible, comfortable, drape well, are wrinkle-free and can also include special finishings such as mosquito protection, UV protection or soil and stain release technology.

“Crew uniform fabrics must be both durable and provide comfort in every season, climate and work conditions. Our professionals now design textiles and garments to look professional but also maximise comfort, wear better, fit better, wash better. What are cushions, pillows, neck pillows and eyemasks. defines textiles technology is the mix of fibres that Airline clients can specify the scents and we've looked we use in the composition of the fabric. We selected a at chamomile and lavender so far. Filling the products high percentage of natural facrics to make them skin allows them to be heated or chilled too and we are friendly, but we added other fibre to give stretchability looking at heating methods for onboard. We are also and comfort. developing a children's neck pillow "Some fibres (like cotton for (shaped like an animal) which example) have UV protection but allows an airline a potential new we can also apply a finishing with revenue stream.”

Crew uniform comfort and UV blocking capacity. In the case of the mosquito protection, a special safety has a direct Crew needs relationship with a positive finishing (repellent) is applied Skypro was responding to a specific directly on clothes.” passenger experience need with its project. The fact that The Hydra Active Defence range crews are operating in numerous tackles another issue by using global environments, are expected to look good the patented technology to give onboard textiles but need the uniform to be comfortable, anti-microbial benefits protecting against odour and versatile and hardwearing. germs, reducing the risk of passing on unsafe bacteria They worked closely with world experts from passenger to passenger and are durable for 200 in fibres, yarns and fabrics to create a fabric washes at 80 degrees. • collection with a high percentage of natural fibres allowing breathability, good moisture absorption, durability, high colour and wash resistance.

Filipa Mariano, Skypro project manager says: “The textiles sector is evolving to a new level of personalisation and customisation. New fibres, filaments and fabrics using onboardhospitality.com

FOCUS ON...

139

Wellbeing onboard

Flying green In an age when eco-thinking and healthy snacking seem on the rise, inflight snacks specialist FlyGreen believes its time has come, says Julie Baxter

B

orn out of a frustration with bland plastic-wrapped peanuts or pretzels onboard and a determination to change the face of packaging, FlyGreen is a US business determined to make inflight snacking better for our bodies, for airlines and for the planet.

The brainchild of founder, Trace Ostergren, the initial inspiration came while at university when a college buddy got work at a large food manufacturer and returned to campus with hoards of freezedried fruits and veg.

Ostergren saw possibilities for these light-weight snacks with a long shelf-life, created through a nutrient-preserving process, and began thinking how he could develop them into a new kind of snack offering. The range he developed is all non-gmo, preservative-free, cholesterolfree and made with simple healthy snacking ingredients.

He could see the potential of the healthy snacking trend and pulled in designers, packaging and logistics experts to create a FlyGreen team of inflight snack fanatics.

Eco-packaging Adding additional healthy food products and processes and, most recently, baked banana and coconut chips, the team put ecofriendly packaging at the heart of its proposition too.

Ostergren says: “Only about 5% of the world’s plastics are recycled

effectively which is likely due to the lower very cool up-cycling programmes and costs of manufacturing virgin plastic NetJets, the private aviation company, versus recycling. Flexible plastic packaging introduced a well-designed and reusable which dominates bamboo food tray the snacks market on all its European is nearly impossible charters”.

Our packaging is a revolutionary to recycle due to the Annual reviews alternative to flexible plastic inability to separate and rankings by the the many diverse US Diet Detective, material. When composted it plastics. We believe literally degrades within 24 weeks has also put healthy the solution is a new snacking on their compostable plastic-like material and all agenda with Virgin America, Delta Air our efforts are going towards pushing Lines and Air Canada all ranking well. forward this truly better alternative.

Ostergren concludes: “That it is these "Our packaging material is a major airlines that clearly have a genuine revolutionary alternative to flexibleinterest in limiting their environmental plastic material, we source it from the impact and offering more healthful foods patent-holding manufacturer and when reassures us that our flyGREEN’s approach composted it degrades within 24 weeks!” is just the right one for the current Airlines recognise the need he insists: onboard era.”

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IN CONVERSATION

141

IT'S TIME FOR CHANGE. WE'RE GOING TO DO THINGS DIFFERENTLY. GAME ON.

IAN LINAKER, CEO, GALILEO-WATERMARK predicts

disruption and dynamic change in the onboard amenities sector

HE Galileo takeover of Watermark really is just what the industry needs to shake it up and challenge us all to do things differently.

It took a lot of planning and preparation and while we were itching to go public with it since before Christmas, it was important to execute the merger process in a polished and complete way with no cracks. The approach to the merger process had to reflect our ongoing professionalism and attention to detail.

My background is in strategic acquisitions, turnaround projects and financial crisis management, with an airline specialism. I understand how big business tries to sew things up and I have seen first-hand how when, as a business grows, it often increases in complexity and process and becomes less flexible, less able to innovate.

T

FRESH APPROACH Galileo is hugely efficient, full of fresh ideas, with a great design team and a very agile approach to doing business.

It is totally in touch with the dynamics

of the challenging airline sector and is ready to inject a fresh approach into a business that was stagnating.

Watermark has been in the industry 37 years, it’s older than I am, and deserves respect. It has a great heritage and wise heads with it, with vast experience and operational dependability. Its marriage to Galileo will give us great leverage, it will light a fire under us and creates a new business which is much greater than the sum of its parts.

HIGH AMBITIONS Watermark was once on the cutting edge of innovation and while we acknowledge it has had a less favourable reputation in the last five years, we believe we can shake it up, revive the best of it, build on its heritage and create a new global player in this sector. Within five years we hope to be number one in the onboard sphere – we intend to be the company every airline calls first when they are looking for change.

WE NEED TO DELIVER Players in the amenities sector are onboardhospitality.com

operating in a hyper-competitive market so long-term strategic value for us and for the airlines has to be through enterprise partnerships which look at the whole eco-system around every product we deliver. It’s not about selling a bag, it’s about delivering the customer experience by providing service and efficiencies to the airline right across the supply chain. It is time to do things in new and more imaginative ways.

With offices in London, New York, Hong Kong and Sydney we will ensure we are close to the customer and can become an extension of their operations.

We understand their back-end challenges and will find new solutions.

The New York office will be our first priority for growth.

A TIME FOR CHANGE I want to prove this industry can change.

It needs to change for the good of the airlines and for the good of the brands trying to partner with them. I know it is an industry that isn’t known for change but we’re excited to challenge the status quo. Game On. •

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FOCUS ON...

Dental hygiene

Smiles all round French company PharmMatt has a product which lets people clean their teeth on the move, while remaining in their seats. Laura Gelder finds out more

I

t was during a long flight between Amsterdam and Johannesburg that Michel Bourdoncle asked himself the question, what if you could invent a solution allowing people to clean their teeth without water or a brush? Bourdoncle went on to found PharmMatt in 2007, and now distributes the tooth cleaning tablet brand Frescoryl.

The product lets people clean their teeth at any time during the flight without leaving their seat, thanks to a three-step process. First flyers chew the tablet; then they brush their teeth with their tongue for 20-30 seconds; finally they can swallow with no need to rinse.

The formula includes silica as a polishing agent that combats bacterial plaque and reveals the teeth’s natural whiteness, xylitol – an anti-bacterial agent, and calcium

phosphates as strong buffering agents to neutralise the buccal acidity that cause cavities. It also has aloe barbadensis and eucalyptus for their soothing properties.

Minty flavours

Pictured: Frescoryl can be easily distributed to passengers as it comes in a tablet form

Frescoryl has a minty flavour, contains no parabens, artificial additives nor preservatives, is fluoride-free and prides itself on being green, beating leading toothpaste brands for its eco credentials.

The company is already distributed by many French caterers and can be found onboard France’s SNCF rail network.

PharmMatt is positioning Frescoryl as an added value to onboard service.

Bourdoncle says: “It allows airlines to offer real ‘service’ and it is undeniable onboardhospitality.com

that using Frescoryl provides greater client comfort and wellbeing. The passenger feels cleaner.”

As well as offering convenience for passengers, Frescoryl helps reduce movement and congestion in the cabin, says Bourdoncle.

Because Frescoryl is a tablet it can be distributed in a number of ways: handed out on by flight attendants with cleansing wipes or towels, or included on meal trays.

Beyond dental PharmMatt has seven members of staff and has added several lines of other products. The four main ranges in its portfolio are Frescoryl Pharma, Frescoryl City, Frescoryl Sport and Frescoryl Beauty. frescoryl.com •

Because the right impression means a lasting connection It’s often the smallest things that make the biggest difference: amenity kits can build an outstanding impression of your brand and an ongoing connection with your passengers.

At SPIRIANT, we partner with globally renowned luxury and retail brands to create amenity kits that combine exclusivity, high value and utility. They’re a perfect co-branding opportunity to differentiate your airline creatively.

Discover how we can take your brand to a new level - visit us at the LSG Group booth 1E20 (Hall A1). www.spiriant.com

144

TAKE YOUR PICK

Skin

deep Partnerships with top-quality brands are bringing style and lush luxury products to the onboard amenities offering, says Julie Baxter

 VOYA Irish luxury spa brand VOYA is exclusively supplied by Step Sourcing and offers organic skincare options inspired by the 300-year-old tradition of seaweed bathing, renowned for its healing properties. A luxury seaweed skincare range is offered on Emirates and in its lounges and includes shampoo, conditioner, body wash, cleanser, body moisturiser, hand wash, soap and hand cream. It’s available in the signature A380 shower spa, in airport lounges and in premium cabin washrooms.

Fragrances include rosemary and mint and lime and mandarin. stepsourcing.com

 NEAL'S YARD REMEDIES Neal’s Yard Remedies brings apothecary expertise to its skincare range. A CarbonNeutral® brand, its products claim organic goodness from formulations including white tea, shea nut and orange, and organic honey. Neal’s Yard hand lotion, facial mist and lip balm feature in ANA’s Business kit. wessco.net

 JURLIQUE Jurlique’s natural skincare products aim to hydrate, restore and replenish the skin using natural ingredients gathered in the South Australian Hills. A rosewater mist, herbal serum and lip balm feature in Cathay Pacific’s business kits, with other products in its lounges. buzzproducts.com

 SCARAMOUCHE + FANDANGO Scaramouche + Fandango is currently flying on Etihad in Business. The range was developed specifically for inflight use and the skincare set features a hydrator and lip balm. The hydrator is enriched with Vitamin E, antioxidants and essential oils.

The honey and shea butter lip balm is also enriched with Vitamin E. The moisturising combination of the ingredients help combat the effects of the dry atmosphere in the lower humidity aircraft environment and keep lips hydrated, soothe and soft. galileowatermark.com

 MELVITA Melvita is a French organic beauty brand exclusively featured in Air Transat’s Option Plus amenity kits.

Products include a nourishing lip balm and hand cream with 100% organic and fairtrade argan oil. The formulas are all without chemicals and with accredited eco certification. linstol.com

onboardhospitality.com

 CASTELLO MONTE VIBIANO This brand is well-known for its quality olive oil and is now using molecular olive innovation for a range of toiletries including lip balm, facial mist and anti-aging moisturiser. The product has a soothing effect on skin and enhances natural defences. It is now onboard Qatar Airways in First and Business kits. formia.com

AIRLINE I RAILWAY

sola THE NETHERLANDS

THE POSSIBILITIES ARE ENDLESS

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146

OPINION

Jill Cole

Interiors on the move Jill Cole has spent 40 years in hospitality design, is a member of the International Society of Hospitality Consultants (ISHC) and principal at interior designers Cole Martinez Curtis and Associates. Here she explores what interiors can do onboard

For nearly 40 years, I have had making use of the resort or ship’s facilities. It is the good fortune of working in therefore important to ensure accommodations an industry I love, hospitality and facilities exceed guest expectations. interior design. My firm has No longer true just for general aviation, designed hundreds of hotels and resorts in the same individual design imperative is many market segments, in locations ranging being applied in the interiors of the latest from exotic eco-tourism spots to ultra-urban commercial aircraft, particularly those doing big cities. long haul flights. More and more, the airlines are The hospitality designer’s contribution to a introducing hotel-like features and amenities project has become increasingly recognised by into their cabins. Individual passenger 'mini owners and operators as a key differentiator. A apartments' and First and Business 'suites' are successful interior design comparable to hotel should not only attract rooms with their multiand please the target functional work and audience, it must also dining areas, lounge and Hospitality interior designers are enhance and simplify visitor seating, flat beds being recruited by cruise lines to with residential-style operations, service create floating resorts; while and maintenance. The linens, and flexible 'scene more and more, the airlines are control' lighting and professional hospitality designer’s ability to introducing hotel-like features window treatments. In make guests feel good and amenities into their cabins aircraft, 'public areas' have and want to stay in features such as showers, our client’s hotels and and passenger bars and resorts has become an increasingly important lounges are all part of the offer. skill that can be applied to wider segments Train travel, too, is being marketed in much of the travel industry. For example, with the the same way as cruising, a hassle-free way increased competitiveness of the cruise to sightsee in many of the planet’s most ship industry, hospitality interior interesting places. Again, in order to appeal designers have been recruited to to today’s traveller, the accommodation and create floating resorts offering environment are of critical importance to the unique and exciting spaces for overall experience. the passenger.

Yes, ships, planes and trains are all first and Comparing a land-based resort foremost a means to get somewhere. But, as to a cruise ship should not be a with hotels, the positive benefit of offering stretch for travellers. The similarities attractive, unique, comfortable and functional are obvious. In both environments in which to get there cannot be instances the guest over-stated. will spend a large In our connected world it’s important to keep part of their time in mind, in addition to guest and passenger and their comments, mobile phone photographs will money doubtless be posted and seen by many. For these reasons, interior design must be included as a significant, positive part of the overall traveller experience. • onboardhospitality.com

FOCUS ON...

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

Coconut Flat-bed comforts airline

Time travel by rail Airlines fight to be recognised for their flat-bed comforts but take the train and a whole 'TARDIS' of wellbeing may await, says Roger Williams

W

e sleep for a third of our lives but few of us use that time productively. Fall asleep in a hotel and you wake up where you started - travel on a sleeper train overnight and you wake in a completely different location - it’s like time travel!

A morning meeting in the Scottish capital Edinburgh would normally mean travelling the afternoon before and a hotel stay, but taking Serco's Caledonian Sleeper you leave at 21.15 with valuable extra time to work and dine with a client.

With my online reservation already made, I turned up at Euston with my PJs and wash bag at the ready.

First stop was the Station Lounge, after which I sauntered down to the platform to find my First Class berth. The smartly attired attendant, clipboard in hand, ticked me off the list, welcomed me onboard and showed me to my room with neatly presented bunk and Arron Aromatics welcome pack. The train was warm and the berth cosy.

Caledonian took over these services in 2015, inheriting ageing trains and a service that needed real change if it was to survive another generation.

They’ve already raised the quality of F&B with Scottish provenance throughout, but real change will come with new trains in 2018.

As the train gently pulled away I wasn’t ready to sleep - perhaps it was the feeling of adventure I get on railway journeys - so I wandered through to the Lounge Car for a nightcap.

Local flavours

from sherry oak barrels imported from Dinner can be pre-ordered and Scottish Jerez, Spain, a place close to my heart for classics like haggis with neeps and tatties the wonderful sherry produced in the were already being enjoyed. town’s bodegas. The whisky was perfect, Dishes are created and I was swiftly off to

by RFS of Dingwell bed for a good sleep. (a town deep in the Sleeping berths are Highlands), with Sleeping berths seem small like a ‘Tardis’. They seem logistics by Rail at first but appear to grow small at first but appear Gourmet, but whilst overnight, with ample room to grow overnight, with the food looked great, to get ready for the day. The ample room to get the only ‘taste of ready for the day. The new trains will have full Scotland’ I wanted was new trains will have ensuite facilities” a malt ensuite facilities and whisky. double bed options.

From the impressive After a delicious complimentary choice, I plumped for Scottish Breakfast in the Lounge Car the Macallan 15-yearit was almost a shame to detrain old whisky from one of in Edinburgh, but with a blast of Speyside’s 50 distilleries, invigorating morning air as I walked up supplied by Ratcliffe & Princes Street, I was soon looking Brown. The Macallan’s forward to my meeting … and to my distinctive taste is derived next travel adventure! • onboardhospitality.com

THE DESTINATION FOR THE AIRCRAFT INTERIORS INDUSTRY. Aircraft Interiors Expo 2017 4-6 April 2017, Hamburg Messe, Germany Aircraft Interiors Expo is the world’s market leader event dedicated to airlines and the supply chain to source the latest innovations, technologies and products for the cabin interiors, inflight entertainment, connectivity and passenger comfort industries.

Register online for your FREE place today www.aircraftinteriorsexpo.com

SAVE THE DATE

4-6

Co-located with:

Organised by:

In co-operation with:

APRIL 2017

Supported by:

TECH FOCUS ON...

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Passenger Experience Conference

Changing landscapes T

he Passenger Experience Conference (Monday April 3) precedes the AIX and WTCE Expos this year at the Hamburg Messe and promises more than 50 speakers.

Industry movers and shakers will be attending to learn what’s new.

Those attending AIX will want to follow the Connected Journey strand of the PEC, which looks at dealing with the changing landscape of aviation technology.

Highlights include Duncan Jackson, president of the ‘moving map’ company Flightpath 3D and his presentation – Mapping Out New Inflight Services For Connected Passengers. It looks at the new stream of added-value content and services afforded by connectivity and how airlines are harnessing mobile apps and devices to increase brand engagement and tempt passengers to spend an estimated $60 billion a year globally.

In Let there be light: How Li-Fi May Free Up Onboard Connectivity, Professor Harald Haas, co-founder and chief scientific officer, PureLiFi, will explore this emerging technology and how it can provide highspeed, bi-directional, networked and

mobile wireless communications over the visible light spectrum.

Jon Cobin, cco, Gogo will head up New Revenue Models for Connectivity, looking at how connectivity creates opportunities for new business models to defray costs and increase revenue, including brand partnerships, with a case-study on Gogo and T-Mobile project to provide free connectivity on flights. Is this the future?

The ‘Blue Sky Talk’ this year in the plenary session will come from Dick Powell, co-founder and chairman of design agency Seymourpowell. He aims to challenge conventional thinking about the passenger experience by examining the power of meta-products – the perfect combo of hardware, software and service – to drive innovation and create passenger-centric experiences.

AIX AND PEC 2017 - THE FACTS

THIS YEAR'S AIRCRAFT INTERIORS EXPO (AIX) TAKES PLACE IN HAMBURG, GERMANY APRIL 4-6

500

exhibitors will attend the AIX show including 55 new companies

-----------------

2017 sees the growth of CABINSPACE LIVE, theatre-style seminars discussing key topics within IFEC & MRO sectors onboardhospitality.com

The Passenger Experience Conference will include speakers on design, inflight services for connected passengers, Li-Fi technology and new revenue models for connectivity" POLLY MAGRAW, EVENT DIRECTOR

TECH UPDATE

151

ONBOARD ENTERTAINMENT & CONNECTIVITY

Let's talk tech...

O

nboard Hospitality has launched its latest Onboard Entertainment & Connectivity supplement, distributed with this issue at AIX Hamburg and online. This edition includes news, views and profiles on content systems, satellite developments and IFE apps, along with interviews and profiles covering Intelsat, Delta Air Lines, Gogo and rising star FTS.

CONTENT IS KING An entertainment system is only as good as its content. Leading specialists Inflight Dublin, Global Eagle Entertainment (GEE), Spafax and Encore Inflight share their tips and advice on how to get the most out of your onboard entertainment and connectivity systems. As Alexis Steinman, of GEE, says: "The key is 'curation' - crafting the right mix of programming and putting it in front of the consumer in an intelligent and efficient way". Follow the full debate in our Onboard Entertainment & Connectivity supplement.

GOGO GOES FOR GROWTH Read a full report on GoGo's bulging order book and ongoing 2Ku installations in Onboard Entertainment and Connectivity.

There is going to be a surge of connectivity in the future as the number of connected aircraft grows JOHN WADE, GOGO

PRIORITISING WIFI Delta Air Lines now has more than 1,000 aircraft offering Delta Studio via streaming on laptops, mobiles and tablets, alongside over 450 aircraft with seatback entertainment systems. It operates one of the world's largest wifiequipped fleets and is the only US airline to offer wifi on all it long-haul flights. Read a full case study on how and why the airline makes IFE such a priority in the latest Onboard Entertainment & Connectivity supplement. onboardhospitality.com

EPIC CHANGES IN SATELLITES Intelsat now operates the world's first globalised satellite network with around 50 geostationary satellites - both traditional and Intelsat Epic. It has ambitious plans for growth, as Richard Williams discovers in an in-depth interview with Mark Richman, Intelsat director product management, mobility, in our latest Onboard Entertainment & Connectivity supplement.

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SA·VOR TASTE (GOOD FOOD OR DRINK) AND ENJOY IT COMPLETELY.

72 Johnnycake Hill Road . Middletown, RI 02842 USA 1-888-575-AVID . sales@AVIDproducts.com . www.AVIDproducts.com

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TECH OPINION

153



George Banks

Look away now George Banks wonders just how we passed the time onboard in the days before inflight technology and our addiction to the screen

Looking back to the long flights, the flight attendant serve soft drinks or give out with many stops of the 1970s, I landing cards. wonder what we all did to pass the Without the distraction of individual tech time before inflight tech? screens, passengers and crew had more time to Airlines had begun to offer limited music communicate and interact, and there was more channels but there was no selection process, so “theatre” in the cabin. The food and beverage if you missed a particular song you wanted to service was a part of the inflight entertainment hear, you had to wait for it to come around again with a bar service and hot meal offered on every - assuming you could stand the uncomfortable sector. Main meals were generally presented ear phones which had cost you $2.50! on a large tray, with stainless steel cutlery, and Films, now such a staple only became would include a good appetiser, a choice of up mainstream in the 1970s to three mains, dessert, when film cassettes were cheese, coffee or tea and introduced onboard but chocolates.

Without the distraction of they had to be shown at Then it was time for individual tech screens, passengers specific times, and on drop some duty free shopping. and crew had more time to down screens strategically Selections were larger communicate and interact. There and items for sale far placed along the aircraft ceilings. If you needed the was more “theatre” in the cabin more up-market and bathroom you literally had high-end than today. to crawl under the screen to get there!

Many airlines carried gold-plated cigarette But there were other entertainment options. lighters by Dunhill and Cartier, watches by The inflight magazine of course and newspapers Cartier and Longines as well as the famous or magazines given out from the trolley, but also Hermès scarves, and ties by names such as writing paper and postcards so you could get on Balenciaga, Carven, Christian Dior and Nina Ricci. with some correspondence and some airlines Alitalia had a wonderful inflight boutique even carried a small library of paperback books. which highlighted the best of Italian designers, There were packs of cards and such as Fendi, Gianfranco Ferre, Trussardi, backgammon or chess sets, quiz Ermenegildo Zegna, Laura Biagotti, Salvatore books and some airlines gave Ferragamo and Missoni and I well remember out cigarettes and matches passengers queuing on a Milan-London flight among the gifts. to get to the duty free trolley first! I remember Children were offered too a Swissair hostess modelling scarves for a dolls, colouring books, passenger until she found the one of her choice. puppets, jigsaws, There was no technology but time passed as puzzles and model quickly on these long flights as it does today aeroplanes to thanks to simple pleasures such as the art of create, plus of conversation with fellow passengers or crew, course there was reading a good book, and enjoying the beautiful the chance of a sunset or sunrise from the aeroplane window visit to the cockpit before drifting off to sleep wrapped in a blanket. or the opportunity Time is a precious commodity today. Use it for wannabe air wisely as you fly and try something different; hostesses to help take a break from the screens! • onboardhospitality.com

InflightDirect 7991 Valentina Ct. Naples, FL 34114 USA Tel: +401-714-4190

www.InflightDirect.com sales@InflightDirect.com

TECH IN CONVERSATION

155

SILVERBULLET SOLUTIONS ARE A PIPEDREAM.

GRAHAM EDE, OF YONDER DIGITAL GROUP explains why

both automated and live customer service teams must work in harmony

IRLINES are rapidly discovering that when it comes to ensuring customers are satisfied with their services, the devil is in the detail in this increasingly competitive environment.

All travellers now come armed with smartphones or digital cameras and are ready to vent their frustration online, whether by firing off an email to customer care, or posting images of a less-than-satisfactory meal or their lack of leg-room. Travellers love to share their experiences, they are armed with their smartphone and 76% of them post travel experiences on social media.

A

TEMPTING SOLUTIONS Given that customer experience ratings for the airline industry decreased by 7% between 2015 and 2016, there is a huge temptation to hop on the latest technological band-wagon – especially if it offers the silver bullet of (inexpensively) managing customer interactions automatically. Surely, any experienced professional is aware that such silverbullet solutions are a tempting pipedream, especially if they rule out all the

need for any human interaction.

Tools to manage touch points and interactions more cost-effectively via total or partial automation of customer service operations are, of course, gaining in capability and importance. This is particularly true in a world where travellers may contact a business via a range of channels before finally picking up the phone to customer service. They may have used a chatbot, sent an email or posted a tweet and they expect the company to have a seamless live record of these interactions - which very often it does not.

Each consumer will have their own contact preferences. Some prefer companies to reach out over one channel such as email or post, but would rather initiate contact themselves over social media. Others may prefer to buy tickets online, but deal with complaints over the telephone. The key is understanding the customer journey, not forcing people down the company’s preferred channels.

Dispensing with live agents altogether is usually a dreadful mistake. In fact, a study by IT consultant Accenture shows that 83% of consumers who switched onboardhospitality.com

providers say if companies provided better live or in-person support, they may have retained their business.

SYMBIOTIC SUCCESS In conclusion, while technology and new media play an important role in providing the customer with more choice and should not be ignored, it’s vital that businesses don’t throw the baby out with the bathwater and eliminate human interaction – especially at key stages of the customer journey.

Live and automated need to be both connected and symbiotic. With Aberdeen Group Inc. showing that companies with the strongest omni-channel customer engagement strategies retain an average 89% of their customers, as compared to 33% for companies with weak omnichannel strategies, businesses cannot afford to ignore the importance of providing a consistent service across a number of channels, offering seamless human interaction when required. * Yonder Digital Group is a customer management company for outsourced customer contact. yonderdigitalgroup.com •

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events

Middle East hospitality deals set for growth Middle East airports are expected to handle 400 million air passengers by 2020, creating a significant growth in the region’s travel catering and onboard solutions.

World Travel Catering & Onboard Services Expo Middle East aims to help facilitate this expansion by bringing people and product together in the region. The exhibition will showcase travel catering, onboard retail and passenger comfort products to an international audience of airline buyers and rail operators in the Middle East and destinations beyond.

Exhibitors will include food and beverage specialists, travel amenities suppliers and experts in catering equipment and supporting technologies.

Expected to attract over 1,500 attendees from 50-plus countries, WTCEME helps pave the way for business opportunities through a ‘hosted buyers’ programme which can provide meetings with pre-selected buyers. The show's Business Connect 365 matchmaking platform allows buyers and suppliers to maximise their time at What: WTCE Middle East/ The Airport Show Where: DIDEC Dubai When: May 15-17, 2017

CALENDAR

the show by scheduling relevant meetings to suit their calendar.

The event will be co-located with two other shows. The Airport Show is a B2B platform for companies offering airport and aviation-related products and services. It features the Airport Passenger Experience area – a showcase for future technologies and solutions for airports.

Also on-site will be the Global Airport Leaders’ Forum, where industry experts and renowned international aviation leaders a will share their professional insights and experiences and explore future perspectives and challenges. wtceme.com

The facts…

• WTCE Middle East is the largest dedicated event for the travel catering industry in the Middle East, Africa and Indian Sub-Continent.

• The Middle East is estimated to record an annual growth of 5% and see an extra 258 million passengers a year on routes to, from and within the region by

2035, according to statistics from International Air Transport Association (IATA). Airline capacity in the region is expected to increase by 10% in 2017.

onboardhospitality.com

September 7-9, Aviation Festival, Business Design Centre, London terrapinn.com ------September 18-20 Seafex, Yummex Middle East and the Speciality Food Festival Dubai World Trade Centre seafexme.com yummex-me.com speciality.ae ------September 18-21 International Trade Fair for Transport Technology, Messe Berlin innotrans.com ------September 21-22 lunch! ExCel, London lunchshow.co.uk ------September 21-22 IFSA Expo, Renaissance Long Beach Hotel, California ifsanet.com

Events

Making waves with cruise lines in Florida What: MHA Conference & Trade Show Where: Naples, Florida When: April 2-4, 2017

The annual Marine Hotel Association Conference & Trade Show will take place in the US at the Naples Grande

Beach Resort, Florida.

The Marine Hotel Association is a notfor-profit international organisation run by and for the cruise industry and is dedicated to enhancing the quality of the cruise experience by providing a forum for open dialogue between the cruise lines and a range of committed suppliers. It also seeks to raise the level of cruise line staff proficiency by creating opportunities for professional development.

As in previous years, the event is preceded by an annual golf tournament, held at the Naples Grande Golf Club – giving delegates a chance to relax, acclimatise and socialise. The rest of the first day continues in a leisurely manner

with registration, exhibitor set-up and finally a welcome reception at the Mangrove Pool and Sunset Deck.

The next two days of the trade show will include a welcome address from John Peijs of Holland America Line and a programme of speakers, socials and a silent auction. mhaweb.org

Speciality foods in San Fran The Winter Fancy Food Show is the largest speciality food trade event on the west coast of the USA, boasting over 80,000 products from 1,400 companies.

Attendees can expect to meet the latest producers on the scene and sample the hottest new products. Among them were Heather Findori and Allison Hardesty, DFMi key account managers, who said: "While we were there we quickly recognised the trends that are here to stay: transparency, clean labels, short ingredient lists and What: Winter Fancy Food Show Where: San Francisco When: January 22-24 2017

healthy fats to name a few."

The show reflected the fact that consumers increasingly want food with cleaner ingredients, minimally processed, but still packing a punch with flavour.

Relevant products on the show floor included clean baking products like food colourings made with plant-based ingredients; cauliflower as a low-carb stand-in for grains; mango in sweet and savoury foods and drinks; and frozen but functional desserts such as ice cream containing probiotics.

The sister event, Summer Fancy Food Show takes place at Javits Center, New York, June 25-27 2017. specialtyfood.com onboardhospitality.com

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GLOBAL PERSPECTIVE

The world view We're going global every day by going social.

Meet us in the virtual world via Twitter and Linkedin.

Here's just some of digital chat you may have missed...

Follow us for more: @OBHMagazine and Linkedin.com

Robot check-in Student TV

London Gatwick has launched an innovative Learn Live streaming platform to broadcast information to students thinking about pursuing a career at the airport. The Learn Live channel enables the airport to broadcast a series of monthly interactive video links to schools across the country, giving students an opportunity to ask questions directly to Gatwick’s staff.

Each session will cover a different theme and introduce the students to the many different career paths the airport has to offer. @Gatwick_Airport

Teddy tests

Research of 1,000 parents carried out by a family holidays tour operator has revealed that despite the arrrival of the ‘iPad generation’, forgetting a child’s favourite teddy or comforter is the number one cause of holiday headaches for almost half of families (45%). Teddies ranked higher than their modern tech counterparts in the list of family holiday essentials, with only 40% of parents saying forgetting a tablet device or mobile phone would cause them a holiday headache and just five per cent saying that forgetting a favourite DVD would cause family friction. @lostteddybear

EVA Air has injected technology and fun into its ground services at Taipei’s International Airport, adding 'Pepper', an interactive robot who scans boarding passes, for its team. Pepper provides departure details, weather updates and duty-free information on special offers.

He can also play games, shake hands, dance and pose for selfies! With two robot friends in operation – one greeting passengers at the check-in desk and the other welcoming travellers in EVA Air’s lounge reception area – the carrier’s new robot interacts through use of a touch screen and through its eyes. He speaks Chinese, English and Japanese. @EVAAirUS

onboardhospitality.com

Kung fu crew

Low-cost Russian carrier Pobeda Airlines says it will teach its crew judo and sambo (a Russian martial art), in response to growing passenger violence. IATA says 1,194 of nearly 11,000 reported incidents of unruly passengers in 2015 involved physical aggression. Hong Kong Airlines has also taught its flight attendants kung fu and the US Transportation Security Administration offers free self-defence courses for US flight attendants. @IATA

GLOBAL PERSPECTIVE

159

Weighing in

Hawaiian Airlines has won the right to weigh people before they board its planes.

Over a six-month period they will weigh passengers to work out how to save fuel after discovering the average passenger and carryon weight was heavier than currently calculated for. The airline has now stopped prebooked seating for the 2,600mile route between Honolulu and American Samoa, instead assigning seats to passengers when they arrive to ensure weight is evenly spread around the plane. @HawaiianAir

Livery style

Safe bet

Brussels Airlines has added to its Belgian Icons fleet with a Tomorrowland-themed aircraft livery celebrating one of the country’s biggest annual electronic music festivals.

The airline and the festival’s organisers partnered to create the limited edition Amare livery, which will remain on an Airbus A320 for the next five years. The aircraft’s interior has also been transformed, with the installation of special mood lighting. @FlyingBrussels

AirlineRatings.com has announced its top 20 safest airlines for 2017 from the 425 it monitors. Top of the list for the fourth-year running is Australia's Qantas, which has a fatality-free record in the jet era. Responding to public interest, AirlineRatings.com has also identified its top ten safest low-cost airlines.These are (in alphabetical order): Aer Lingus, Flybe, HK Express, Jetblue, Jetstar Australia, Jetstar Asia, Thomas Cook, Virgin America, Vueling and Westjet. @Airline_ratings

onboardhospitality.com

Gondola dining

Looking to theme your food offer? Munich Airport’s latest Terminal 2 option now has diners eating in a gondola, formerly part of a real ski lift.

The alpine-themed restaurant has views of snowy peaks and slopes adorning the walls and features tree trunks, traditional knick-knacks, an old barn door and a stone trough to evoke a traditional Upper Bavarian farmhouse and bring the Alps to the concourse. @MUC_Airport

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Seat back surprises George Banks won the 2016 Onboard Hospitality Lifetime Achievement Award following a long and illustrious career in inflight service. Here he looks back at a lifetime’s collection of memorabilia gathered from the seat back pocket

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here today most airlines simply stuff an inflight magazine, a safety card and a sick bag in the seat pocket, in the past passengers were treated to wonderful folders with impressive artwork full of useful items.

They were designed to keep passengers occupied at a time when inflight entertainment was in its infancy and were offered, along with additional gifts and giveaways, as a way to create more interaction between the flight attendant and the passenger.

As passenger numbers grew and crew numbers fell, the costs became prohibitive and time to interact fell away. Today, much of what was offered has been replaced by inflight technology. Writing paper has become an irrelevance and postcards are now collectors’ items, rather than a missive sent home.

The days of seat pocket folders being offered as a souvenir are gone, but perhaps it tells us something of how much they were loved, that these items now sell at high prices and are valued by collectors.

1950s 1960s BOAC

In the days of the Lockheed Constellation aircraft, the prerunner to BA included a stylish pack with writing paper, postcards and envelopes, route maps, luggage labels, slippers and an eye-mask.

There was also a paper fan and the latest timetable with profound quotations such as: “When a man is tired of London he is tired of life.”

CONTINENTAL AIRLINES (merged

with United in 2012). When the US airline introduced its Boeing 707s in the 1960s it included a new Flight Packet in the seat back, marketing the aircraft as Continental’s Golden Jets. Inside was a coloured booklet: Inside the Golden Jet, a large souvenir flight map, a feedback card addressed to the ‘vice president customer field services’ and two postcards. Back then ticket checking was done onboard the aircraft, and Continental’s director passenger service could even sell you a ticket onboard! Continental went on to call its Boeing 747s ‘the proud bird with the golden tail’.

onboardhospitality.com

ETHIOPIAN INTERNATIONAL AIRLINES

This colourful and original inflight seat pocket pack included the story of the Queen of Sheba, Ethiopian tour ideas and a route map introducing Boeing 720B (fan jet) services under the heading “Relax in superb comfort at over 10 miles a minute”. A plastic cocktail stirrer with a golden lion and the wording ‘Fly Ethiopian fan jets’ was a nice souvenir and the map included the story of the airline and doubled as a personal flight log in which passengers could record details of their flight.

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AIR INDIA

Decorated with wonderful Indian art work and full of humour, Air India’s seat pocket folder added fun and personality to the offer. The folder included a paper fan, slippers, eyemask, bar tariff, embossed writing paper and envelopes but also specially-produced amusing booklets. The Foolishly Yours and Better Aquainted booklets gave quirky travel tips and advice on meeting others around the world. Not all of it was terribly politically correct but would certainly have raised a smile or two at the time.

LANCHILE

Chile's national airline offered a seat pocket folder with a branded pen, writing paper, envelopes and bar tariff.

An inflight magazine gave inspirational facts and holiday highlights for Chile and Easter Island and inflight entertainment came as a jigsaw.

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CATHAY PACIFIC

EAST AFRICAN AIRWAYS This former airline of Kenya, Tanzania and Uganda supplied a ‘Flight Companion’ professionally produced in high gloss card. It contained a paper fan, a colourful route map and a shot of an EAA hostess in her famous leopard skin hat. There was a large postcard of the EAA Super VC10 aircraft, writing paper, a bar and duty free tariff, and a card saying: ‘Sorry this seat is occupied’, for use at transit stops. Other leaflets offered safari tours, news and advertising for the airline’s Comet 4 jetliner.

This generous pack, given with the Discovery magazine and celebrating the airline’s 30th anniversary, contained chopsticks, a paper fan, leaflets on the company, writing paper, a 'do not disturb' sticker and postcards depicting the 707’s improved cabin décor and layout under the slogan ‘First in the world with the widebody look 707’.

First passengers received a large red bag with inflight dressing gown, toiletries, slippers and an eye mask.

SWISSAIR

In addition to a booklet entitled Memories of a Swissair flight (in German, French, English and Portuguese), the airline gave out two large colour postcards depicting beautiful Swiss scenery, and large Swiss chocolate coins. The booklet included the bar tariff, the duty free selection, puzzles, airport information, crew identification, and items available free onboard.

MALAYSIA SINGAPORE AIRLINES A forerunner to Singapore Airlines, MSA offered a Boeing 707 Service Guide with a welcome message, flight information, duty free price list and details of the crew. There was writing paper, a box of matches, and menu cards, all featuring the work of batik artist Seah Kim Joo, to create a cohesive professional image.

In addition, small gifts such as chess sets, address books, pens and key rings were given out.

onboardhospitality.com

VARIG

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Former Brazilian airline Varig offered a grey branded plastic shopping bag to First passengers, with slippers, eyemask, a box of Swiss Chocolates, Christian Dior Eau Savage writing paper and postcards, along with other leaflets. In Economy, a high gloss Flight Information folder held writing paper and envelopes, a book of games, route maps and a guide to Brazil.

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163

Onboard Innovators

Caffé di Artisan Onboard Hospitality is looking for new and innovative players pushing their product onboard.

Check out our latest discovery, which is trying to transform coffee served at 35,000ft

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veryone loves a success story and at Onboard Hospitality we have been excited to see just how successful specialist companies can be once they get onboard.

We’re on the look out for newcomers to the industry, be they young people, young companies or young products: those that may be the faces of the onboard hospitality industry tomorrow.

So if you're making your way into the onboard market, get in touch and we’ll spread the word, champion the cause and watch your business as it heads sky high.

Innovator of the month Everyone has a favourite coffee and a preferred way of making it. Most agree getting the very best brew usually requires the finest baristas full of flourish and flare, along with cumbersome machines. Until now, that is, after a maverick group of ex-investment bankers and coffee lovers who hated the coffee being served in coffee shops, on planes and in hotels - decided to do something about it.

Caffe di Artisan is the result: an entirely new coffee product that aims to capture all the qualities of the finest beans and roasts and present it as a liquid coffee shot, designed to deliver perfection every time, with none of the usual fuss.

This is not instant coffee – far from it, this is a range of specially brewed coffees with no additives and no

chemical processes whatsoever, "sealed in a capsule at the height of its perfection".

Just add fresh hot water and the product comes back to life as if it had just that second been brewed.

Positioning itself as an ideal onboard option, the capsules ensure consistent servings.

Caffe di Artisan has developed a range of brews and flavours that include South American Single Origin Arabica, sourced from the Colombian highlands; an Ethiopian Sidamo Single Origin from high up in the Simian Mountains and a fabled Monsoon Malabar made from beans exposed to rain-laden winds on south India's pristine beaches.

With low loadweight, easy storage,

onboardhospitality.com

long shelf life and no requirement for machinery to prepare, Caffe di Artisan is now targetting the on-the-move sector and can even tailor a brew specifically to suit a particular passenger profile.

For Business and First, lattes, cappuccinos and frappes can all be made using Caffè di Artisan Luxury Liquid Single Shot Pods, again without the need for machines.

A spokesman for the company says: "This is not “instant” coffee, or the result of a complex pre-sale process but it can provide instantly excellent coffee. We believe Caffe di Artisan has mastered the art of making perfect coffee and capturing it for the passenger. Every cup, every time."

Send your innovator ideas to: julie.baxter@onboardhospitality.com •

•M

2017

AWARDS PREVIEW CELEBRATING EXCELLENCE AND INNOVATION IN AIR, RAIL AND CRUISE

168 • Amenity kits | 176 • Catering innovation 178 • Service equipment | 181 • Beverages 183 • Technology | 184 • Onboard kids 186 • Snacks | 190 • Sustainability 192 • Textiles | 193 • Wellbeing 194 • Not yet onboard

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ONBOARD HOSPITALITY AWARDS 2017

Recognising

EXCELLENCE T

he waiting is over, the votes have been counted and the finalists of the 2017 Onboard Hospitality Awards are now announced. Many congratulations to those who made it through and many thanks to all those who voted.

are the only industry awards with this level of industry involvement and credibility.

Expert assessment

In addition, we have enlisted a powerful panel of expert judges – industry stalwarts and travel professionals with a wealth of knowledge Impressive entries when it comes to the user experience and This year almost 200 products were put without any personal connection or affiliation forward in 11 categories as products truly to particular companies or products. We changing onboard have asked them to take a hospitality for the better. closer look at the products You can explore all the and make further assessment entries here and see which and commentary. This year These are your awards and we also added a new level to ones our readers chose as we are proud to make them the judging process, giving finalists. All finalists have happen for you now been put forward to the judges the opportunity to our expert panel of judges review ALL entries, not just the along with all entries in finalists, and to compare their the Ones to Watch category (those not yet own favourites with the finalists identified by onboard) which the judges will assess for their our readers’ vote. They have the opportunity to onboard potential. request any additional products for inspection if they wish.

Peer to peer recognition

Uniquely, we identify our finalists initially via an online vote among our international readership, with final judgements made by a panel of distinguished experts from the industry.

This online voting allows for peer-to-peer recognition of the most relevant kind. Those eligible to vote are our readers - the buyers and suppliers of onboard hospitality. These are the people we believe are best placed to recognise a good product or service, an innovation or step change development. These are the people - you and your industry colleagues we put our trust in to select worthy finalists.

Some 13,273 votes were cast - that's votes cast by over 1,000 industry players with expert knowledge and experience in the field. These

The winners The winners will be announced at a dedicated event during WTCE Hamburg and online on April 3 2017. Details of all winners will also appear in the next issue of Onboard Hospitality. Onboard Hospitality Editor, Julie Baxter, says: “The success of these awards shows just what a creative and innovative industry we operate in. Each year the breadth and standard of entries rises, reflecting the ever-growing importance of onboard hospitality to the passenger experience. We look forward to celebrating this year's winners and to seeing new and exciting products enter in the years to come. Remember, these are your awards and we are proud to make them happen for you."

Read full product details at onboardhospitality.com

Judging criteria Every buyer and supplier will have their own criteria in mind as they look at and assess onboard products and services. We know our readers and our judges bring a wealth of experience to bear as they analyse entries and cast their votes but to help them and to help entrants focus attention on their unique points of difference, we encouraged all parties to consider the following criteria we believe are key:

First impressions Quality Durability Life Span Weight Usefulness Design functionality Taste Content How the product adds to the customer experience

ONBOARD HOSPITALITY AWARDS 2017

167

ARIANE VAN MANCIUS

KAREN ROBINSON

MIKE CRUMP

GEORGE BANKS

Ariane has worked for Helios, deSter and Supplair (gategroup) and has dealt with more than 150+ airlines worldwide. Her passion lies in translating trends into concrete product offerings.

Karen is a professional journalist who travels extensively to write about holiday destinations and overseas real estate worldwide for The Sunday Times, one of the UK’s leading national newspapers.

Mike left British Airways to become a partner of Honour Branding and is now md of Honour Consulting. He led the design management of the onboard product and experience for Etihad’s aircraft.

Formerly catering manager with Emirates and concept developer for Emirates lounges, George had 33 years with British Caledonian and BA and is author of Gourmet and Glamour in the Sky, a history of onboard catering.

CHARLOTTE RONHOLT

KEERTHI HAPUGASDENIYA

MS TRINH DIEM VY

RAYMOND KOLLAU

Owner and founder of Go Traveling International, one of the most downloaded free travel app magazines in Europe. She travels extensively and has worked with the travel industry more than 15 years.

Chef Happy K is a high-profile, international celebrity chef whose company is one of the leading service providers to the airline industry. Founder and ceo of APOT.Asia.

One of Vietnam’s most recognised restauranteurs and chefs, Chef Vy is impassioned by food and global flavours and runs two celebrated restaurants and a Cooking School in Vietnam.

Raymond is the founder of market research agency airlinetrends.com, which monitors the global aviation industry for product and service innovations launched by airlines in response to consumer behaviour.

PAT RIDDELL

KEITH YATES

NIK LOUKAS

ANDY HOSKINS

Pat has been National Geographic Traveller (UK)‘s editor since it launched in 2010 and has overseen the brand’s growth into new digital platforms, events, partnerships and awards.

An expert in design and service, with some 30 years of extraordinary involvement in service and product development for aviation, Keith has overseen extensive projects for many leading hotels and airlines.

Nik runs the highly-popular consumer airline food site inflightfeed.com and writes for consumer and industry media outlets on airline food trends.

He also offers consultation services to airline catering companies.

Andy is Editor of London-based The Business Travel Magazine. He has nearly 15 years’ experience in travel journalism and specialises in the travel management, hotel and aviation sectors.

Onboard Hospitality would like to thank former editor, Jo Austin, for chairing the judging panel and overseeing its deliberations; and Roy Moed and Lyn Hughes, for their input and on-going support for our awards process Read full product details at onboardhospitality.com

Best for onboard

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American Airlines Cole Haan Business/First Kits A custom bag available in eight colour combinations, with Cole Haan branding and top-end toiletries. buzzproducts.com

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ANA Business Kit

British Airways First Kit

This kit features Neal’s Yard Remedies’ branding and products including hand lotion, facial mist and lip balm. It also includes vouchers for further product purchases. wessco.net

Matrix and British Airways collaborated with Liberty London to create this range as a high-quality gift, with value post-flight. thisismatrix.com

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Lufthansa Jacob Jensen First Kit

Singapore Airlines First Kit

Aeromexico Business Kit

A high-grade kit harmonised with premium La Prairie cosmetics. Doubles as a hanging storage bag for use in the bathroom. Colours harmonise with the cabin decor. spiriant.com

Inspired by the latest Ferragamo fashion collections, the kit includes retail-sized fragrances and can be used post-flight as a clutchbag. harmonyonboard.com

These luxury bags carry the added value of one of the world’s most desirable menswear brands, Boggi. They feature a distinctive pinstripe design. formia.com

Aircalin Business Kit

Air Seychelles Business Kit

Air Tahiti Nui Business Kit

This kit complements the warm colours in Aircalin's Business cabin, which are designed to reflect the airline's identity and the natural beauty of New Caledonia. galileowatermark.com

A bright and colourful neoprene bag relecting the spirit of the Seychelles and containing Scaramouche + Fandango skincare products. Doubles as an iPad mini case. galileowatermark.com

A new design made from ecofriendly, biodegradable materials which can be recycled or composted.

Contains Pier Auge French toiletries. galileowatermark.com

Read full product details at onboardhospitality.com

FIRST/BUSINESS CLASS

ONBOARD HOSPITALITY AWARDS 2017

PREMIUM ECONOMY/ ECONOMY

169

El Al First Kit

Finnair Business Kit

Garuda First Kit

A Salvatore Ferragamo gift box is offered alongside a branded pouch to make this kit feel more like a luxurious gift than a functional kit. The pouch doubles as an iPad case. harmonyonboard.com

This Marimekko design kit combines fashion and practicality. The branding and signature design make them a collector's item. They are reusable for stationery or cosmetics. skysupply.de

This kit is inspired by Indonesian heritage, textures and motifs. The bag is made of canvas with an elegant outline and can be reused to store personal items during travels. wessco.net

* IMAGINATIVE BAG

Garuda Business Kit This kit comes with an assortment of Clarins cosmetics and the essentials for an overnight flight, but also aims to immerse passengers in Indonesian culture pre- and post-flight. wessco.net

INNOVATIONS AND QUALITY TOILETRIES WERE NOTABLE AMONG THIS YEAR'S ENTRIES

Icelandair Business Kit This product aims to reflect the beauty of Iceland's scenery with design and cosmetics drawn from the destination's Blue Lagoon landmark. harmonyonboard.com

Kuwait Airways First Kit

Martin Grant Qantas First Kit

Qatar Business Kit

Of a generous size, this kit includes skincare products by Harnn and is designed to be taken off the aircraft for use as an amenity pouch post-flight. galileowatermark.com

Australian-born, Paris-based designer Martin Grant designed this kit exclusively for Qantas in navy cotton canvas. The kit includes Aurora toiletries. qantas.com

These reusable Bric's hard cases aim to set a new standard for amenity kits and become a collector’s item. Inside are Castello Monte Vibiano toiletries. formia.com

Read full product details at onboardhospitality.com

FIRST/BUSINESS CLASS

ONBOARD HOSPITALITY AWARDS 2017

PREMIUM ECONOMY/ ECONOMY

171

Qatar Business Kit

Qatar First Kit

Saudia Airlines First Kit

Qatar’s medium and short-haul kits include prints which preview the passenger's destination, creating more excitement around and connection to their trip. formia.com

These elegant, functional cases are miniature Bric's Bellagio cases with leather inserts and a high-tech shell design. A retro style with up-to-date functionality within. formia.com

This miniature Furla bag is designed to be reused as a clutch bag, while the men's Porsche design hard case is ideal for storing IT cables. saudiairlines.com

Saudia Airlines Business Kit

SWISS Zimmerli First Kit

Turkish Airlines Business Kit

This Porsche design men's kit has two separate compartments with a divider on the inside for a variety of post-flight uses. The women's Furla bag doubles as a clutch bag. formia.com

This upgraded kit for Swiss includes La Prairie cosmetics and is designed to be a collector's item. It combines usefulness and design with an elegant finish. skysupply.de

This long-haul amenity kit has Bentley branding and uses high-quality materials and comfort items. Its rounded-off shape makes it very easy to reuse. formia.com

United Polaris Business Kit

Virgin Atlantic Upper Class Kits

This kit contains Cowshed toiletries all chosen to aid sleep and relaxation as part of the reimagined Business cabin based on extensive customer research. united.com

This design was inspired by the iconic Herschel Bad Hills Workshop Collection, which makes it a collector’s item. Simple and functional with Rituals toiletries. harmonyonboard.com

Increasingly, amenity kits are being used creatively to showcase the airline's home destination and include unique local products

Read full product details at onboardhospitality.com

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AMENITY KITS CONTINUED...

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Delta Air Lines Comfort+ Kit

Lufthansa's Picard Kit

Qatar Airways Economy Kit

Delta Air Lines Comfort+ passengers receive a wellness sleep kit. The kit is provided in a streamlined charcoal grey reusable foil bag, light and functional. buzzproducts.com

This unisex design comes in brown or grey with contrasting Picard branding.

Picard is an established retail brand well respected in the markets the airline serves. skysupply.de

Qatar’s amenity kit for Economy is made out of water-resistant polypropylene, with four individual designs to collect and reuse. formia.com

Air Astana Economy Kit Outfitted with the airline’s signature colours, this new kit comes in five designs developed around the Bon Voyage motif and highlighting the airline's key destinations. anaik.com

Post-flight use, the trend towards collectibles and the multiple functions of kits are improving the desirability of the onboard offer

Air Serbia Economy Kit The Air Serbia Economy kit for transatlantic flights works as a lasting reminder of Serbian hospitality as well as holding useful items for onboard use. galileowatermark.com

American Airlines Premium Economy Kit

Cathay Pacific Premium Economy Kit

Condor Christmas Premium Economy Kit

This slim-line red PET-felt amenity bag has a thin black double strap and aims to stike a balance between elegance and modernity. wessco.net

Artworks on these bags include the character Tian Tian Xiang Shang, as well as Asian-inspired oil-painted fish, bamboo stalks and leaves. formia.com

Fun, festive and entertaining, for both young and old, this kit can be used as a drawstring bag as well as forming a Santa hat. spiriant.com

Read full product details at onboardhospitality.com

FIRST/BUSINESS CLASS

ONBOARD HOSPITALITY AWARDS 2017

PREMIUM ECONOMY/ ECONOMY

173

* BRAND ASSOCIATIONS

EVA Air Premium Economy Kit

Qantas Premium Economy Kit

EVA Air’s Premium Economy unisex kit features the THANN skincare brand from Thailand. The bag comes in a green and brown colourway to complement the cabin. formia.com

This bag design features Country Road’s signature black and white gingham print. The brand stands for natural and authentic simplicity. galileowatermark.com

Qatar Airways Hajj Kit

Turkish Airlines Batman v Superman Economy Kit

This Hajj kit is simple and easy-to-use.

Each item supports the significant Islamic pilgrimage to Mecca and the bag can be turned into a larger one to carry shoes. qatarairways.com

These kits are part of a range of innovative movie-themed offerings in three designs tailored for Economy, Business and kids. formia.com

AND THEMED KITS ARE ADDING NEW EXCITEMENT TO THE ONBOARD AMENITY KIT, MAKING THEM REALLY DESIRABLE TAKE-HOME GIFTS

Turkish Airlines Economy Kit This kit features stylised writing highlighting destinations served by the airline. It can be reused as a passport holder or for personal items, with a zip fastening. szicinflight.com

Award winners

ANNOUNCED APRIL 3 2017 All winners will be detailed online at onboardhospitality.com Read full product details at onboardhospitality.com

Thoughtful Design, Manufacture & Supply e l b a n i a t s Su o o b ) m a b s e r fib (

Recycled cardboard

e e r f c i t s Pla g n i g a k c a p UK OFFICE: Birkby Grange ▪ Birkby Hall Road ▪ Huddersfield ▪ West Yorkshire ▪ HD2 2XB T: +44 (0)1422 372237 F: +44 (0)1484 518937 E: info@johnhorsfall.com

Multipurpose products (reversible or adaptable)

Brand partnerships

d e s i m i Opt king pac g n i p p i and sh

Recycled from plastic bottles

Best for onboard

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Air Europa Inflight Meals

Buy on Board Menu

Double Layers Dessert

This picnic concept from Newrest creates a tray service that looks different and can be easily eaten with limited cutlery from high bowls and jars. aireuropa.com

Brussels Airlines has partnered with the Belgium organics specialist, Foodmaker, to create this innovative and healthy buy-on-board selection. brusselsairlines.com

A dessert created by Gut Springenheide from layers of traditional German country crepes, baked by hand to be light and fluffy and taste homemade. klm.com

23-Hour Chill Box Solution

Connoisseurs Experience

The Chill Box maintains the temperature of food prepared at the aircraft's origin, within legal safety requirements, for up to 24 hours chilled and 10 hours frozen. dhl.com

The SWISS Connoisseurs Experience brings exclusive gastronomic highlights onboard for limited periods including caviars and fresh white truffles. swiss.com

Executive Class Menu by the Rausch Brothers

Iftar Meal Boxes

Langerhuize Kosher Meal Box

Langerhuize Kosher Meal Tray

Iftar boxes feature messages about the meaning of Ramadan and provide an interesting and engaging insight into this special time of celebration for Muslims. qatarairways.com

Langerhuize’s new-look boxes for Economy kosher meals have a modern and luxurious style and premium quality finish. They are Rabbinate approved. langerhuize.nl

This new-look kosher meal tray for Business/First service was developed as an easy-to-use complete meal served on a tray with clear Rabbinate approval. langerhuize.nl

Read full product details at onboardhospitality.com

Avianca Business passengers can taste the flavours of these two renowned chefs who combine Colombian ingredients in a fusion of styles. avianca.com

ONBOARD HOSPITALITY AWARDS 2017

PET Bottle for Sparkling Wine This exclusive Champagne-style PET bottle concept is 49% lighter than glass and can resist high CO2 pressures. It makes it possible to offer sparkling wines in Economy. groupegcf.com

Qatar Airways Special Occasion Menu Cards Qatar Airways has introduced a series of menu cards this year which celebrate new destination launches or special events. qatarairways.com

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Qatar Intra Gulf Service This service is designed to allow the crew to deliver a light meal in the shortest possible time. It comprises a modern platter, designed for one-step service delivery. qatarairways.com

* THIS YEAR'S

Santan Inflight Menu AirAsia India has pioneered hot food onboard LCC and feedback shows this menu has completely changed passenger perceptions of airline food. airasia.com

CATERING INNOVATION ENTRIES INCLUDED MANY FRESH IDEAS THAT PUT THE FOCUS ON QUALITY INGREDIENTS, THOUGHTFUL BACK STORIES AND CREATIVE PRESENTATION

Septime Vinaigrette Dressing

Superfood Salads

This product aims to enable a Michelin three-star restaurant-derived dish to be dressed by the diner immediately before eating, with a dressing of similar quality. bdfoods.co.uk

Healthy salads which come individually packed, so they are easy for crews to plate. They include acai berries, quinoa, asparagus, soybean, millet and puy lentils. qatarairways.com

Read full product details at onboardhospitality.com

SATS Culinary Consultants Five international chefs form this new team offering airlines access to world-class celebrity chef dishes with accompanying promotion opportunities. sats.com

United Polaris Partnership with Trotter Chefs The onboard service has been reimagined with fresh menu choices and signature elements throughout the dining experience. united.com

Best for onboard

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Qantas Next Generation Bodum The Bodum coffee and tea press features ergonomically-designed elements which make the product perfect for inflight use. qantas.com

Kaelis Coat Hanger The Kaelis Business coat hanger is not just a simple hanger, turn its wheels and crew can enter the passenger's seat number to simplify the returning process on landing. kaelisgroup.com

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Spiriant Connect Box

SWISS Bento Box

This box eliminates the need for trolley trays as it can be slid directly onto the trolley and removed one by one to ensure quick and efficient service. spiriant.com

Developed by Clip, this meal service option is a modern take on the very popular traditional Japanese lunch box and is part of the airline’s ‘freshly made concept’. swiss.com

* THE RANGE OF THOUGHTFUL PRODUCTS WHICH SHOW A REAL UNDERSTANDING OF SERVICE ISSUES AND ACTIVELY SUPPORT CREW EFFORTS WAS IMPRESSIVE

Qatar Airways Qruise Platform The Qruise platform is a user-friendly, interactive system that provides easily accessible customer and operational details to enhance the customer’s experience. qatarairways.com

Qatar's Intra Gulf Service

Stainless Steel Wine Holder

United Airlines Cold Cup

This new service comprises a sleek platter of modern, contemporary design made from bone china. It is a rectangular plate with six divisions. qatarairways.com

This fluid wave-shaped wine carrier created for Hawaiian Airlines in stainless steel fits on top of the trolley and holds up to five bottles during Business or First service. wessco.net

This product was designed with the airline's caterer and flight attendants to ensure easy service. It fits better in the onboard carrier boxes, trolleys, and service equipment. united.com

Read full product details at onboardhospitality.com

CREW

ONBOARD HOSPITALITY AWARDS 2017

PASSENGERS

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Cathay Pacific’s Tableware

Ovenable Liquid-Proof Paper Box

SWISS Bento Box

Cathay Pacific’s sleek new tray setting for Economy and Premium Economy takes inspiration from Bento boxes. It features simple shapes fitted snugly together. dester.com

A durable, moulded paperboard box that can be printed with complex graphics in up to six colours. It supports a hot, wet meal service as a replacement for aluminium foil or CPET. global-c.nl

The SWISS Bento Box looks sleek, elegant and compact. Made of injection-moulded plastic, the box is reusable with a textured finish outside and clean look inside. cliponboard.com

Hawaiian Airlines Tray This tray is designed to hold a selection of Business meal service items. It has been manufactured to survive the intensive industry washing process. galileowatermark.com

Suppliers are clearly identifying an onboard problem and using design and technology to find a practical solution

Sealable Cutlery Envelope for Middle East Airlines A sealed cutlery envelope helps reassure the passenger that their cutlery has been served to them in the most hygienic way. dester.com

* IT WAS GOOD

United Polaris Glass Bowl & Plate This product's unique decorated pattern is created by hand using a custom stencil and etching technique. rmtglobalpartners.com

United Polaris Tabletop This premium cabin tabletop set adds elegance to restaurant-style dining onboard and is a cohesive collection including dishware, flatware, service ware and linens. united.com

Read full product details at onboardhospitality.com

TO SEE SOME TRULY NEW IDEAS SO OBVIOUSLY DESIGNED TO SUPPORT ONBOARD SERVICE AND ENHANCE THE PASSENGER EXPERIENCE

vi Ple St sit a an u se d so 1E n 80

Ratcliffe & Brown, experts at combining quality wines with your packaging and logistical requirements.

www.chateaux.com | +44 (0)20 8294 0721 | sales@chateaux.com

Best for onboard

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Bloody Mary Cart This new service offers freshly made bloody marys seat-side with toppings of the passenger's choice, or alternatively mimosas and wine tastings. united.com/polaris

Australian Wine by Portavin These 187ml PET bottles of Australian wine are a scale replica of the 750ml version passengers might buy from their local wine shop. Lightweight and safe to use. portavin.com.au

ONBOARD HOSPITALITY AWARDS 2017

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Qantas Australian Gin

Virgin Australia Altitude Wine

Together with Australia’s top mixologists Qantas has created a bespoke gin that is distinctively Australian with Asian spices that give it an added warmth. qantas.com

An exclusively blended Shiraz, The Duo was created by the St Hallett’s winery to be drunk at altitude and to match the cuisine of chef Luke Mangan. virginaustralia.com

* OPTIONS AVAILABLE FOR THE ONBOARD DRINKS SERVICE JUST SEEM TO GET EVER MORE DIVERSE AND IMAGINATIVE

Bee d'Vine Honey Wine on Ethiopian Airlines Tastes floral, perfumed, nutty and waxy.

Made from spring water and honey - aged in French oak to give it a lively minerality. beedvine.com

Blueberry Liqueur (Icelandair)

Innocent Bubbles

Flying Dutchman

Designed in Nordic style, this blueberry liqueur miniature has dimensions suitable for trolley drawers and offers a novel alternative for cocktails and long drinks. reykjavikdistillery.is

This sleek 330ml can holds a sparkling blend of pure lemon, lime and apple fruit juice and spring water. It is under 100 calories and one of your five a day. innocentdrinks.co.uk

A premium multi-serve glass bottle of pre-batched cocktail containing Damrak gin, Bols blackberry liqueur, Gomme syrup and lemon juice. Only available through KLM. tailscocktails.com

Read full product details at onboardhospitality.com

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BEVERAGES CONTINUED...

Fresh Seal On The Go Cup

Lychee Vodka Martini

Mai Tai

Specially-developed for the travel industry, Tetley's Fresh Seal On The Go Cup is a fast, hassle-free, drip-free way to deliver Tetley tea onboard. tetleyteaacademy.co.uk; jet2.com

A single-serve crafted and bottled cocktail of lychee fruit juice blended with rum and no preservatives. Served over ice as something a little different onboard. ontherockscocktails.com

A custom blend of four rums and no preservatives, the Mai Tai aims to connect the inflight experience to the home destination of Hawaiian Airlines. ontherockscocktails.com

Mocktails and Cocktails Menu

NIXD Mojito

SuprLid & Filter Coffee

Qatar designed this free-standing flip-style menu card in high-quality and attractive card, embossed with silver leaf and detailing all ingredients. qatarairways.com

Supplied by Ratcliffe and Brown, this 250ml cocktail in a can contains two shots of Caribbean white rum, mint, lime and soda for a real cocktail experience onboard. nixdcocktails.com

Available in 8oz and 12oz sizes this double-walled cup adds comfort for holding and combines a ground filter coffee, sealed in-cup, and a patented SuprLid. retailinmotion.com

Spotlight on you...

STEP FORWARD AND SHINE IN 2018 Want to see your product showcased here? Entries for 2018 open Sept 1.

All entries enjoy huge exposure on our website thoughout the voting period as well as through social media and within the magazine. Plus, finalists are invited to a free awards presentation in Hamburg to hear who has won and why!

Read full product details at onboardhospitality.com

Best for onboard

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Qantas Q Bag Tag

SkyTrack Trolley Tracking

Virgin Trains BEAM App

This tag has revolutionised the checkin and bag drop process allowing for a faster and more seamless customer experience from check-in to bag retrieval on arrival. buzzproducts.com

SkyTrack allows for an efficient overview of an entire fleet of stock, anticipating and combating any possible trolley shortages before they arise using a central data system. spiriant.com

BEAM is an app that allows customers free entertainment on their own device when onboard Virgin Trains. It is available for modern smartphones and tablet devices. virgintrains.co.uk

INPLAY Media Platform

NovoStar Onboard Retail

Qantas RED App

This product delivers media content to passenger devices securely and seamlessly. It is plugin-less, to cut down customer frustrations. ideanovatech.com

Leveraging the cloud, NovoStar integrates with core systems to optimise pre- and post-flight data collation. Reducing paperwork and facilitating fast payments. onboard-retail.com

Qantas RED App gives cabin crew realtime information about customers so they can provide a more personalised service while they are onboard. qantas.com

Entries for 2018, open online from Sept 1, 2017

onboardhospitality.com Read full product details at onboardhospitality.com

Best for onboard

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Air Canada Kids Kit

Brussels Airlines Smurfs Box

Qatar Multi-Functional Kits

This amenity kit is designed for 2-12 year-olds and features Pax, a new flying character created for the airline.

Includes a colouring set, headset and reusable draw-string bag. wessco.net

A new concept Smurfs-branded lunch box with Smurf-related colouring and activities. Plus, a toy is given when the “kids' special meal� is pre-ordered. brusselsairlines.com

Qatar has built on its collaboration with Hasbro Gaming, a leader in toys and games, to provide this educational and fun range for kids of all age groups. buzzproducts.com

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Singapore Airlines Disney Kit These new kits feature popular licenses from Disney's Star Wars and Moana films and are designed to have strong appeal across all age groups. buzzproducts.com

* THE RANGE OF FUN AND IMAGINATIVE CHARACTERS AND GAMES ESPECIALLY FOR TRAVELLING KIDS IS TRULY IMPRESSIVE. IF HAPPY KIDS MEAN HAPPY PARENTS, ALL PASSENGERS BENEFIT FROM THIS TREND

Air Astana Kids Kit (3-6 yrs) This kit is themed around the traditional story of The Little Prince and includes an activity book, games, model to make, scarf and other souvenirs. ak-service.ru

Air Astana Kids Kit (7-12 yrs)

Air Dolomiti Kids Kit

Air Seychelles Kids Kit

This National Geographic branded kit includes a bright capacious bag, real compass, encyclopedia with world facts and engrossing and educational games. ak-service.ru

This newly-designed kit features a magic slate in a drawstring bag for 3-6 year olds and a travel-themed pouch with logbook, travel tag and a lanyard for 7-12 year olds. anaik.com

This splash-proof drawstring backpack is designed to be reused as a beach bag and includes a 20-page activity book, 12-piece puzzle and crayons. galileowatermark.com

Read full product details at onboardhospitality.com

ONBOARD HOSPITALITY AWARDS 2017

185

Aircalin Kids Kit

Etihad Kids Kit (inbound)

Etihad Kids Kit (outbound)

A fun backpack featuring customdesigned Thomas the Turtle character and including a 16-page activity book with colouring, puzzles and quizzes in French and English. galileowatermark.com

A kit for 3-8 year olds designed to have a wow factor and introduce the Etihad Explorers brand featuring two characters. Co-created by a panel of young testers. thekidworks.com

This kit for 3-8 year olds reflects facets of Abu Dhabi and the Etihad brand and includes a board game, model to make and postcard to send among a range of items. thekidworks.com

Etihad Onboard Kids Kits This kit for 9-13 year olds was designed to create a feel-good factor. A cool cityscape of Abu Dhabi features on the stationery set and will fit in a pencil case post-flight. thekidworks.com

The growing use of licensed characters and brands onboard reflects the industry's clear commitment to keeping right on trend

JellySqueeze by Fruitypot Bright, funky, colourful packaging in a pouch format adds interest and engagement as well as being a practical way to deliver jelly as a snack onboard. fruitypotfamily.co.uk

SilkAir Kids Board Game Kit

Turkish Airlines Heroes Kit

Turkish Airlines Kids Kit

This kit features SpongeBob on a luggage shaped tin. It comes with a colourful dual-sided board game, spinner and tokens made of erasers. wessco.net

This Batman V Superman pack doubles as a bike bag. It includes a Rubik's Cube and inflatable plane. A vent allows headphones to be used connected to an iPod inside the bag. formia.com

This kids kit presents items usually reserved for adults in a rucksack in assorted colours. Includes socks, slippers, eye-mask, headphones and tooth cleaning kit. szicinflight.com

Read full product details at onboardhospitality.com

Best for onboard

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Cadbury's Box

FlyFit 70% Cacao Chocolates

Power of Pink Product Range

Premium travellers flying long-haul in British Airways’ Club World can help themselves to these treats, stocked in the self-serve Club Kitchen. gategroup.com

These probiotic dark chocolates help to fight fatigue and keep the digestive system running smoothly. They are infused with pomegranate and nutrients to support wellbeing. flyfit.com

En Route supported National Breast Cancer Awareness Month by creating three pink snacks all neatly packaged with the slogan 'The Power of Pink'. en-route.com

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United Polaris Dessert Service Chefs and caterers around the globe collaborated on this dessert service full of regional flavours and presented on a tiered rack. It is paired with an Illy coffee service. united.com

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Snacks offered are increasingly thoughtful, tailored to suit onboard service and sure to enhance the passenger experience

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Caramel Smoothy Bars This bar forms an integral part of the Virgin Atlantic 'afternoon tea' pack and is handmade using traditional methods. thegrownupchocolatecompany.co.uk

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Krispy Kreme Doughnuts

Snackboxtogo French Fies

United Airlines Stroopwafel

Flybe was the first airline to offer Crispy Kreme's biggest selling product onboard, boxed to add a sense of luxury and replicate the experience of buying in store. newrest.eu

Easy to use onboard, these French fries look, smell and taste like restaurant fries and are packed in an ovenable container that fits exactly on the oven tray. snackboxtogo.com

This Dutch caramel-filled waffle cookie is given to all customers in Economy on morning flights. Placed over a hot drink, the caramel inside softens for an additional experience. united.com

Read full product details at onboardhospitality.com

FIRST/BUSINESS CLASS

ONBOARD HOSPITALITY AWARDS 2017

ECONOMY

187

15g Sea Salt Handcooked Crisps

35g Sea Salt Handcooked Crisps

An artisan deli-quality-style snack, these handcooked crisps are made from Naturalo potatoes unique to Corkers Farm (Potato Grower of the Year 2015). corkerscrisps.co.uk

These crisps aim to deliver a light but firm crunch and a rounded potato taste, complemented by sea salt. Presented in iconic packaging featuring quirky facts. corkerscrisps.co.uk

All Natural Hummus

belVita Breakfast Biscuits

Ben Flyin' Kids Snack Box

A shelf-stable premium hummus dip made from responsibly sourced chickpeas, tahini and garlic with zesty lemon and lime notes. truittfamilyfoods.com

The belVita Breakfast Biscuits are made with quality ingredients like rolled oats and real fruit. Free from artificial flavours and sweeteners. foodservice-snacks-desserts.com

The United Adventure Bear programme was created to increase United's charitable activities and the snack box reflects the fundraising initative. Offered with a range of snacks. united.com

Boxerchips

Chäschßechli (Cheese Quiche)

Chicken Tikka Masala

Boxerchips are the original inflight chips in a box. They are made using premium potatoes, handcooked in kettles, seasoned and packed for freshness. retailinmotion.com

A typical Swiss snack made with an authentic recipe of 97% local produce including flour, milk, cheese, cream and eggs. The epitome of Swissness. swiss.com

A healthy high-end ambient meal without preservatives, artificial colourants, or flavour enhancers thanks to a patented sterilisation process. topsfoods.com

Read full product details at onboardhospitality.com

40g Mixed Vegetable Handcooked Crisps Finely sliced vegetable crisps cooked at different thicknesses and temperatures to ensure texture and crunch. corkerscrisps.co.uk

Delicious egg specialities exquisitely prepared.

Visit us: Visit us:

Hall A1, Stand No. 1C80

Gut Springenheide GmbH • Weiner 152 • 48607 Ochtrup • Germany Tel. +49 (0) 25 53/10 22 • fax 10 25 • E-Mail: info@gutspringenheide.de

FIRST/BUSINESS CLASS

ONBOARD HOSPITALITY AWARDS 2017

ECONOMY

189

Croque Monsieur Toastie

Crumble & Co. Cakes

A Croque Monsieur or Toastie made to a tailored recipe and served in easy-to-use, ovenable packaging with distinctive branding. montysbakehouse.co.uk

A range of premium cake slices served in attractive boxes, colour coded for easy crew identification, for an afternoon tea experience inflight. retailinmotion.com

Joe & Seph's Fairtrade Salted Caramel Foil Pack Popcorn

Joe & Seph’s Marmite Box

Karyatis Med Snacks Box

Created for Thomson in collaboration with uqonic, the co-branded Marmite popcorn is packed in a foil bag, placed inside a trolley-friendly box. joeandsephs.co.uk

A small, compact box filled with a healthy, light meze Mediterranean meal of green olives, two dips with crackers and a baklava dessert. An ambient offer with a long shelf life. odysea.com

Qantas Gozleme (flatbread)

Special Meal Snack Box

An authentic savoury snack inspired by street food in Turkey. Made to a traditional recipe and served in bespoke packaging as part of the airline's continual grazing concept. qantas.com

A multi-purpose snack box design suitable for trolleys and convenient onboard service. User-friendly for both passengers and crew. wam-group.com

The world’s first Fairtrade popcorn, presented in a premium matt foil pack.

Joe & Seph’s has won 29 Great Taste Awards. joeandsephs.co.uk

Pots & Co Little Pot of Malted Milk Chocolate A smooth Belgian milk chocolate ganache with a hint of malt served in an elegant pot designed specifically for airline catering. potsandco.com

Read full product details at onboardhospitality.com

Gü Puds Silky Salted Caramel & Chocolate Ganache Gü sources the best ingredients to create this velveteen luxury dessert which combines chocolate and Guérande salted caramel. gupuds.com

Best for onboard

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Air Tahiti Nui Business Kit

DHL Catering Waste System

Qantas Brazil Nuts Project

This amenity kit's design combines environmentally-friendly materials and a new design. Includes products from French cosmetic brand Pier Augé. galileowatermark.com

A world first ‘turn-key’ process, DHL’s system takes airline catering waste that would be incinerated or sent to landfill, and converts it to biomass fuel. dhl.com

Sustainably sourced directly from a Qantas Peruvian carbon offset project, helping to conserve 300,000 hectares of rainforest and employ 400 farming families. qantas.com

United's Recycling Programme

ICEBRIDGE Trolley Cooling

La Compagnie Business Kit

United Airlines is the first airline to partner with Clean the World to recycle amenity kit products, diverting them to impoverished communities. united.com

Used by Icelandair, this trolley cooling cassette can replace the dry ice used on meal trolleys for reliable cooling. It is designed to fit all trolley and container models and is recyclable. icebridge.eu

A new premium kit designed to reflect a respect for the environment, using natural and recycled cotton fabric and including toiletries from French skincare brand Caudalie. anaik.com

Meiko-iQ GreenEye System

Qatar Airways Menu Cards

S7 Airlines Business Kits

The M-iQ technology balances maximum cleanliness and efficiency with minimal resource consumption to reduce energy and other running costs in the dishwashing process. meiko.info

These menus are made from 100% eco-friendly natural plant residue and combine embossed texture and silver foiling with eco materials for a quality menu selection. qatarairways.com

AK-Service's kit for short-haul is made from craft-paper, has Dmitry Shorin artwork and Natura Siberica skincare products to combine ecological, cultural and emotional elements. ak-service.ru

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Read full product details at onboardhospitality.com

ONBOARD HOSPITALITY AWARDS 2017

191

Spiriant Space Saver

WESSCO Coco-Mat Soft Goods

WESSCO Business Kit for ANA

The waste bag concept consists of two pieces of equipment: the waste bag holder and the smart (foldable) drawer. It is designed to improve the efficiency of trolley space. spiriant.com

Created for Etihad First, this handmade and 100% natural pillow, duvet, mattress and covers set uses all renewable materials to make it virtually carbon neutral. wessco.net

This pouch in canvas or linen features product from organic natural skincare brand, Neal's Yard Remedies which has been awarded the Carbon Neutral brand mark. wessco.net

YOU DECIDE...

Uniquely, the

Onboard Hospitality Awards finalists are decided by online voting - it's peer-to-peer recognition of the most relevant kind.

Those eligible to vote are our readers - the buyers and suppliers of onboard hospitality. These are the people best placed to recognise a good product or service, an innovation or step change development. These are the people, you and your industry colleagues, Over

we put our trust in to select worthy finalists.

13,000 votes were cast by over 1,000 industry players with expert knowledge and

experience in the field.

These are the only industry awards with this level of industry involvement. and credibility.

Thank you

These awards couldn't happen without YOU! Thank you for voting.

If you didn't vote, be a part of it next year – you just have to be a subscriber to the magazine

Read full product details at onboardhospitality.com

Best for onboard

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Hawaiian Airlines Soft Goods

Qantas Business Pyjamas

Qatar's White Co. Sleep Set

Supporting the new lie-flat seat, this collaboration with Hawaiian designer, Sig Zane includes quilt, lumbar support, slippers and pillow which can be secured to the headrest. wessco.net

Unisex, complimentary pyjamas, redesigned in breathable brushed-cotton with raglan-style sleeves, non-restrictive neckline and draw-string trousers. qantas.com

Unisex brushed-cotton pyjamas and slippers exclusively designed by topend retailer, The White Company, for First passengers on Qatar Airlines. thisismatrix.com

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United Polaris Sleep Set

Delta’s Main Cabin Blanket

WESSCO Café Kit (Air Canada)

Created in partnership with top-end retailer Saks Fifth Avenue, the new Polaris sleep set includes mattress, bedding, pyjamas and slippers chosen to aid sleep onboard. united.com

A 45" x 60" woven polyester blanket which endures three times more cycles than the previous blanket, reducing the number needed and cutting waste. rmtglobalpartners.com

The Café Kit consists of an ultra-light fleece blanket for warmth, an inflatable neck pillow, eyeshades and earplugs in a reusable micro-fibre bag. Available on request. wessco.net

Air Serbia Business Blanket

Qantas Business Mattress

Westin Heavenly Blanket (Delta)

Comprises a 185gsm microplush material on one side and 90gsm polyester peachskin on the other. A super-soft, quilted blanket,180cm x 130cm in size. galileowatermark.com

A specially-designed mattress pad for the A330 Business Suite. Uses high-quality 100% cotton outer, quilted polyester hollowfibre fill. Can be applied before boarding. johnhorsfall.com

An upgraded offer for First, this 100% acrylic blanket in grey herringbone is soft to touch and endures almost three times as many cycles than previously. rmtglobalpartners.com

Read full product details at onboardhospitality.com

Best for onboard

WELLBEING F IN

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Flying Nanny Pack on Etihad

Saudia Airlines Wellbeing Kit

Onboard nannies are equipped with this bag of activities to help them engage with young travellers. It includes games and play items and Nanny Reward stamps. thekidworks.com

Comprised of a Porsche Designbranded sleep suit and slippers paired with a relax kit of quality Apsara Spa products to support a restful flight for First passengers. formia.com

Activ'drop Hand Sanitiser A safe, eco-friendly way for airline passengers to easily and efficiently disinfect their hands. Its water-based formula kills 99.9% of germs in 30 seconds. activdrop.com

* FINALISTS IN EACH CATEGORY HAVE BEEN UNIQUELY CHOSEN BY OUR READERS VIA AN ONLINE VOTE. ALL FINALISTS ARE THEN CONSIDERED

BY OUR PANEL OF EXPERT JUDGES

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SWISS Allergy-Friendly Certification SWISS worked with the European Centre for Allergy Research Foundation to develop a range of products and services for passengers with allergies. swiss.com

Air Transat Get Well Soon Kit A branded, resealable foil bag with Honibe lozenges, facial tissues, moist towelette and b4 hand sanitiser, designed for passengers feeling unwell onboard. linstol.com

Jurlique Skincare for Cathay

Skypro Thermodynamic Care

United Polaris Gel Pillow

A natural skincare range with products specifically selected to refresh, hydrate and protect the skin inflight using all natural ingredients from the South Australian Hills. buzzproducts.com

Made from high-quality natural fibres, this undershirt is designed for air crew using textile technology which helps regulate body temperature. wearskypro.com

United is the first airline to offer Premium passengers a cooling gel pillow which responds to temperature, pressure and shape to support the head, neck and shoulders. united.com

Read full product details at onboardhospitality.com

Not yet onboard

ONES TO WATCH

Alessi for Delta Serviceware

American Pancake Bites

b4 Hand Sanitizer 100 ml

Delta will partner renowned design house Alessi to refresh and enhance its onboard serviceware with a modern, tailored, functional and elegant range. buzzproducts.com

A breakfast or brunch product, these Dutch mini pancakes with icing are being offered to airline caterers or for buy-on-board menus. Popular with children. snackboxtogo.com

This 100ml cosmetic style of sanitizer is positioned as an amenity kit wellness item. The gel is formulated to both kill germs and moisturise passengers' hands. b4products.com

* PRODUCTS NOT YET

Boneless Chicken Wings & Fries A heat-resistant oven-ready snackbox, filled with crispy French fries and innovative chicken wings with no bones, made from 100% chicken breast. snackboxtogo.com

FEATURED ONBOARD BUT TARGETING THE ONBOARD HOSPITALITY MARKET OR DUE TO GO ONBOARD SOON WERE ALL SUBMITTED TO THE JUDGES FOR COMMENT

Cheese Muffin from Hoppe A Gouda (20%) cheese muffin with a 90-day shelf life in an eco-friendly paper tulip case. Offered in an ovenable tray which converts easily into a serving tray. minibite.nl

Crew Nosh App

Delicious Display

Everhub from Inflight Dublin

An easy-to-use app which allows airline crew to choose and order their inflight meal from a wide-ranging menu, and have it delivered to the plane in a personalised box. en-route.com

A versatile high-quality fine-bone china catering collection of multi-functional pieces thinner and sturdier than normal china, and nearly break-proof. spiriant.com

Everhub is an inflight entertainment system that enables passengers to engage with entertainment, onboard retail and destination services via their mobile device or laptop. everhub.aero

Read full product details at onboardhospitality.com

ONBOARD HOSPITALITY AWARDS 2017

195

Frankenburg Hot Meals

Fruella Orange Juice, 125ml

Fruella Prism Juices, 125ml

A new range of Fairtrade and sustainable special meals with strong nutritional and appetising appeal. Packaged for easy identification by the crew. frankenberg.com

100% pure orange juice in a Tetra pack with a new prismatic shape to ensure it is anti-roll on the meal tray. No preservatives, 12-month shelf life, nothing artificial. radnorhills.co.uk

Radnor Hills believes it is the first to offer pure juices in a Tetra Prisma pack with eight sides that create a unique feel in the hand and have an an anti-roll quality. radnorhills.co.uk

Flight Butler A wearable software application developed to increase crew efficiency and help personalise onboard service by providing easily accessible passenger information and requests. fts-aero.com

It is exciting to see how the industry adapts and develops its offer constantly moving with the times to evolve the onboard offer

GLIDE Pre-Integrated USB Power This pre-certified solution integrates USB charging sources into the arm of the Economy cabin seat for a significantly reduced cost and installation time. digecor.com

Goodies Kids Snack Box

Hummus Plus

Hydra Active Textiles Range

An all-branded Organix Goodies kids snack box created for easyjet buy-onboard by Supplair as a healthy alternative to sweets. Includes raisins, oatbar and crackers. gategroup.com

Offered in three flavours, this new style snack combines seasoned chicken breast paired with hummus in an on-the-go pack with utensil and napkin inside. hummus-plus.com

First seen onboard as moisturising pyjamas, this range now also includes anti-bacteria-infused and aromatherapyinfused textiles and sleepsuits. thisismatrix.com

Read full product details at onboardhospitality.com

196

ONES TO WATCH CONTINUED...

Infinity Ultra Light Cutlery

Lily O’Brien’s Kids Desserts

Mad Hatter Afternoon Tea Box

This cutlery is inspired by shapes found in nature and is the result of a project to optimise the balance between strength and weight while maintaining all functionalities. dester.com

A contemporary take on a classic chocolate mousse designed with a childfriendly taste profile and packaging.

Further recipes and fun toppings will follow. lilyobriens.co.uk

This afternoon tea snack box is inspired by the Alice in Wonderland story and features dainty sweet snacks by Pullins and classic savoury snacks by Impress. gategroup.com

MileOne All-day Tapas

Moscow Mule by Tails

Polaris All-aisle Access Seat

With a focus on product presentation and origin sourcing, this gourmet snack box offers flavours from Spain, Israel and France. Eight fit into each trolley drawer. mileonegroup.com

A double measure of triple-distilled vodka, ginger, bitters and lime in a craftlook 200ml glass bottle emphasising its heritage, quality ingredients and batching process. tailscocktails.com

United's new and exclusive Business lie-flat seat design includes a Polystone side table, sconce lighting, a 'do not disturb' light,16-inch HD IFE monitor and ample storage. united.com

Radnor Fruits Tetra Range

Radnor Fruella Hydrate, 250ml

Rotable High Temp Casserole

With a 12-month shelf life, this fruit juice and water combination is designed to offer hydration and refreshment in an easy-grip, prism shaped 200 ml Tetra pack.

Popular with kids. radnorhills.co.uk

Fruella fruit juices combined with spring water to provide a hydrating beverage with no added sugar, no preservative and a 12-month shelf life in a Tetra pack. radnorhills.co.uk

Using a new material, these plastic casseroles meet all OBS requirements, can be heated to 220C for an hour, come in many colours and are highly durable. kaelisgroup.com

Read full product details at onboardhospitality.com

Onboard hospitality awards 2017

197

Seawool Blanket

Special Meals from Gate Gourmet

Sweet Potato Fries

Developed for onboard use from a new patented wool-like fleece which is soft and static-free. Made using oyster shells and recycled PET bottles. Quick drying and wrinkle resistant. cliponboard.com

This concept will see all SWISS special meals enhanced via branded partnerships with Restaurant HILTL (vegetarian), health clinics (medical) and nutritionists (dietary). swiss.com

A growing consumer favourite made to work successfully onboard with packaging that protects the product when cooked from frozen and retains rigidity. greengourmet.co.uk

The Protein Ball Co

The Vital App

TOOPac

An on-trend healthy protein-related snack made of all-natural ingredients and offered in a box of three (23g) to be eaten with tea or coffee. theproteinballco.com

A downloadable smart phone app which is said to offer a restorative bio field resonance with photon frequencies which supports wellbeing when travelling. thevitalapp.com

New packaging which not only protects the product but allows TWO completely different food items to be packed in one pack. Made from recyclable PE-coated paperboard. colpacpackaging.com

Award winners

announced April 3 2017 All winners will be detailed online at onboardhospitality.com Read full product details at onboardhospitality.com

Prepare to revolutionise the way you find onboard solutions

coming soon...

Onboard Hospitality's next generation online portal - the relaunched Directory of Caterers and Suppliers

Food • Equipment • Services • Beverage OnboarD Technology • Wellbeing & comfort

Offering Solutions.

The Hybrite S line is the new standard with a unique balance of durability, ergonomics, weight and style. The Hybrite S line includes meal, bar, waste, and folding trolleys, as well as containers, with various options. The Cool Trolley keeps food and beverages chilled for an extended period of time, while Smart Lock provides an intelligent solution to unauthorized access, preventing valuable losses.

We Deliver, We Innovate.

ONE GATEGROUP, READY TO SERVE YOUR PASSENGERS AROUND THE WORLD Visit gategroup to see our latest innovations.

4-6 April @ World Travel Catering & Onboard Services Expo Hamburg Messe Hall A4, Stand 4C20 / 4D20 / 4E20