Recruitment

28 / rail rECrUiTMENT

Rail's new role call

Roger Williams, chair of the International Rail Catering Group (IRCG), looks at how rail caterers are managing their recruitment in the recovery

Looking for an entry level catering job? Not interested in working from home? Want to test your people skills to the limit? Excited by serving up to 1000 people a day? Able to pull heavy trolleys along a 10 coach train as it travels at up to 220kph? These are some of the realities of a rail catering role and it’s like Marmite, you either love it or hate it! Oh, and did we mention the extra working restrictions caused by the pandemic?

Of course, railway caterers don’t market their jobs like this - rather there is a focus on the fact that the roles are uniquely rewarding, allow you to travel, to learn new catering and people skills and, above all, give great job satisfaction.

And now, following the removal of catering from trains in 2020/21 and the inevitable shrinking of staff employment levels, many railway caterers are seeking out new recruits to match the latest surge in returning customer numbers.

rail rECrUiTMENT / 29

Parlez-vous?

In the middle of Europe, the competition for staff is at an all time high, made additionally complicated by the need for language skills.

For example, staff working for Czech Republic rail caterer, JLV, need to speak Czech, German and English. In Switzerland, Elvetino staff need French, German and Italian.

Daniela Corboz, ceo of Elvetino (SBB’s onboard caterer), said: “Our operations cover nine bases including Zurich, Geneva, Lausanne, Chur and Basel. We also serve Hamburg, Munich, Milan and Venice. This means our staff have to work independently or in small teams from early on in their careers. Previous knowledge of sales, catering or hospitality certainly helps ensure that new recruits are confident enough to cope.”

The company works with catering colleges to find new starters, and all recruits get specialist onboard and product training to improve retention, and competitive employment terms.

Corboz added: “Most importantly, we recognise that great communication is key to retaining staff and keeping them motivated so we encourage and engage in group social media to keep everyone up to date and connected across the country and beyond.”

Practical skills

Petr Pospisil, coo of JLV, identifies a further training challenge: “Training in practical skills is key as Pendolinos, traditional intercity dining cars and the latest Railjets all require a different type of operation. Quality customer service depends on giving our people the right skills and tools to do the job so all new entrants receive practical coaching and theoretical testing both onboard and in JLV’s Development Centre before they become permanent staff.”

JLV uses a brand franchise system, with staff employed independently to work to guaranteed brand standards. Recruitment open days and work with colleges generates applications, as does an initiative which rewards current staff who introduce successful candidates.

Personal development

In the UK, languages are not an issue for caterer RG but all other challenges are similar. Recruitment advertising is coupled with college events and apprenticeship schemes, as well as internal processes and open days. Jacques Kieser, operations director of RG, said: “As part of the SSP Group, we have the advantage of access to the SSP Academy. It’s fully inclusive and provides every individual, at all We recognise that great communication is key to levels, with targeted online skills training and coaching in addition to their retaining staff and keeping normal induction training. them motivated Uniquely, this means everyone has the chance to develop personally throughout their career with RG. They can even achieve an MBA through it!” To support retention RG offers a Foundation Living Wage, company share plans and up to 75% discounts at hundreds of SSP outlets. As our economies open up and travel increases, rail caterers will increasingly face recruitment competition with other hospitality providers, all vying for the same valuable resource - people. Setting your company apart by highlighting the unique benefits of working for your operation will be the key to success in attracting staff, but the real test comes in retention. That’s where imparting practical knowledge, encouraging personal development and ensuring inclusive communications are critical to job fulfilment and loyalty. Ultimately railway catering, like any hospitality service, is dependent on its people for success - and right now “your railway needs you” like never before. For info on rail catering strategy contact roger@ thecateringexplorer.com •

wtce PRevIew / 31

Hello Hamburg... Time to smile!

the World Travel Catering & Onboard Services Expo (WTCE) returns to the Hamburg Messe from 14-16 June 2022 with new exhibitors and a packed programme including insights into sustainable solutions and eco-friendly packaging, macro food trends and culinary trends and operational change.

You may have noticed the front cover of this Preview Edition is a bit different to usual, but we hope it put a smile on your face! It reflects the fact that we can't top smiling at the thought of seeing you all again, touring the stands and heading across to the co-located Aircraft Interiors Expo and Passenger Experience Conference. We hope you are ready to smile too...

#SmilewithOBH #OBHmag

We want to help fill the expo halls with positivity and smiles, so please share our hashtag far and wide. Grab a selfie with your magazine in hand and tag us on social media. We'll share our favourites throughout the show. Take photos of your team smiling too and we'll send people looking for reasons to be cheerful straight to see you. Even if you can't be at the show, you can be a part of the buzz online. Just smile!

The focus everywhere will be on accelerating the post-pandemic recovery and enhancing the overall passenger travel experience. Key themes will be sustainability and wellness, passenger personalisation, boosting ancillary revenue and inspiring the next generation. Let's start smiling again and rediscover the joy of our industry.

The Onboard Hospitality team looks forward to seeing you around the stands, as we moderate the Taste of Travel Theatre programme, and to celebrate the 2022 Onboard Hospitality Awards winners. Good luck and see you there. #SmileWithOBH

THIS YEAR'S PASSENGER EXPERIENCE CONFERENCE HAS A NEW VENUE: THE NEW CONGRESS CENTER HAMBURG

ReASONS tO Be cHeeRFuL...

WTCE REPORTS: Over 250 suppliers of onboard products and services are booked into the expo, including more than 75 debuting this year

AWARD WINNERS JOIN US AT THE JOIN US AT THE TASTE OF TRAVEL TASTE OF TRAVEL TUESDAY AT TUESDAY AT 4.30PM 4.30PM TO HEAR TO HEAR WHO HAS WON WHO HAS WON OUR 2022 AWARDS OUR 2022 AWARDS

#OBHAWARDS2022 #OBHAWARDS2022

32 / wtce PRevIew: New PROductS

Monty’s Bakehouse

Culinary Offering sustainably-packaged solutions and showcasing new ideas for second service such as a freeze-thaw bagel range, a vegetarian ‘steak’ and cheese pastry lattice, and a ham and cheddar open top bun, all developed with a no-mess in mind. montysbakehouse.co.uk

Frankenberg

Culinary Marking its 35th anniversary, the frozen catering specialist has extended its range to now include new organic recipes for inflight meals. The focus is on sustainable sourcing from reliable networks. frankenberg.com

w K thomas

serviCeware This specialised food service packaging supplier is now part of Bunzl. It offers products which include meal service packaging and delivery solutions and galley equipment, trolley accessories and bespoke ancillary kits. Focused on food packaging and onboard rotables to optimised for passenger experience and comfort. wkthomas.com

cuisine Solutions

Culinary Will be showcasing innovations from its chefs based in the U.S.A., France, and Thailand with the emphasis on plant-based products and portables. Highlights will include Daring seared plantbased chicken strips, JUST egg bites and curries. cuisinesolutions.com

weSScO

wellbeing Highlighting its range of luxury in-flight products which have been designed specifically to offer airlines a point of difference onboard. Newest launches include the LATAM’s Eco Kits drawing on local artists for a reusable, longlasting collectable kits with post-flight value. wessco.net

Global-c

serviCeware Featuring cups and food containers made with Delipac certified plastic- free paperboard for a premium, sustainable SUP alternative. 100% compostable, heatable and leak-proof. global-c.nl

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Stokes Sauces

Culinary At the show with premium sauces, chutneys, relishes, mayonnaises, dressings and conserves. Along with all the classics, its range includes innovative product flavours such as Bloody Mary Tomato Ketchup, Red Onion Marmalade and Fig Relish. Currently exporting to over 50 countries globally. stokessauces.co.uk

Skytender Solutions

serviCeware Will demonstrate its innovative, customisable beverage trolley solution flagging up its sustainability credentials and ways to provide an efficient service of multiple popular brands such as Nestle, Bucher, Coca-Cola, Pepsi and more. skytender.com

euro Goodnight

TexTiles Highlighting its wide range of comfort items, including amenities, pillow covers, head rest covers, blankets, table linen, duvets and more. euro-goodnight.com

For Aisha

KiDs Showcasing savoury meals which are all Sugarwise and dietitianapproved as well as being Halal. Recipes in the range include Authentic Indian Chicken & Sweet Potato Curry, Moroccan Chicken Tagine and Jamaican Jerk Chicken. Positioned as healthy kids meals with a healthy point ofdifference. foraisha.com

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Incredible Spoons

serviCeware Offering a range of edible cutlery. The spoons, sporks, straws and chopsticks are all-natural, vegan, non-GMO, protein rich and 100% edible. The cutlery stays firm for up to 25 minutes in hot soup and up to 45 minutes in cold desserts, and comes in a variety of flavours such as chocolate, vanilla, black pepper, oregano chilli and plain. incredibleeats.com

Omnevo

TeCHnOlOgy As attention turns to generating greater ancilliary revenue onboard, Omnevo will showcase its omnichannel solutions that can help airlines understand their customers and drive sales. omnevo.net

36 / wtce PRevIew: New PROductS

Playin choc

KiDs Offering dairy-free, nut-free, gluten-free chocolate, that also uses sustainably and ethically-sourced ingredients for chocolate treats, combined with a fun kids activity. All packaged without plastic. playinchoc.com

Bottega

beverage Highlighting its collection of traditionallyproduced wines, including Vino dei Poeti Prosecco Rosé DOC Bottega. The Brut sparkling wine originates from grapes grown in the Prosecco DOC and has an alcohol content of 11.5% vol. It is characterised by a its mother-of-pearl pink colour and a fine, persistent perlage. Bottega suggest it is a wine best enjoyed with cold and light dishes, such as caprese or prosciutto, vegetable risottos, fish dishes and white meat. bottegaspa.com

SMiZe cream coolike

wellbeing Showcasing its refreshing and biodegradable guest amenity towels and hand and surface disinfectants. coolike.de

snaCKs A premium ice cream brand, founded by American TV personality Tyra Banks, which plans to give attendees the chance to experience the first of its kind luxe-meets-fun dessert for airlines. smizecream.com

Qikfresh

wellbeing This provider of innovative dental and oral care solutions for travellers, will be demonstrating its new mouthwash powder – waterfree, 100% natural and made without alcohol. The mouthwash is applied directly into the mouth and comes in convenient, clean and flexible single-use sachets for fast and effective dental care on-the-go. In addition, because the powder only comes in 2g sachets (rather than 20ml per single-use of mouthwash) there are weight and waste advantages. quikfresh.com

wtce PRevIew: New PROductS / 37

LSG Group

Culinary The caterer will bring influences from across the globe to the show and will run a live cooking event on the Thursday focused on culinary trends. It will also showcase retail and logistics innovations, and tableware from Kaelis. lsg-group.com

Lily O’Brien’s

snaCKs Supplying the travel sector since 1995 and with 40 airlines among its customers, the premium chocolates brand will showcase its innovative flavour profiles and Dessert Pots now made from PEFC approved board and 100% recyclable. The brand’s ambition is to replace every flow wrapped chocolate that contains plastic packaging with a new plastic-free recyclable material by the end of 2022. lilyobriens.co.uk

38 / wtce PRevIew: New PROductS

Heineken

beverage Sustainability remains at the heart of Heineken's product line as it continues on its journey to 'Brew a Better World' (read more about this on page 59). Part of its manifesto is to encourage responsible alcohol consumption, which it does through the provision of its alcohol-free beer, Heineken 0.0. Its packaging aims to be eco-friendly, too, with glass bottles made of 57% recycled glass, and alumium cans made of 48% recycled aluminium – both of which can be endlessly recycled. heineken.co.uk

Bayart Innovation

wellbeing Bringing fun and colour to amenity kits with its latest offer for Air Caraibes, this supplier is also responding to pandemic worries with new cleanliness, amenity and hygiene solutions, including silver ion face masks and sanitising products using compostbale pla packaging. bayart-innovations.com

SKYPRO

TexTiles Crew uniform supplier SKYPRO will showcase its four renewed collections of uniforms: SKYPRO, Sustainable, Basics 2022, and Basics Sustainable 2022. It will also be on hand to talk about its uniform management system, mySKYPRO, which provides a customised shopping experience for crew. The portal uses Artificial Intelligence to forecast usage and replacement of uniforms, saving time, complexity and reducing stock and inventory costs. wearskypro.com

Aviation Sustainability Forum

susTainabiliTy The Aviation Sustainability Forum (ASF) is a strategic partner at this year’s WTCE and its and team will share the vision and values of the forum, discuss the benefits of membership and provide advice and details on getting involved in 2022. Founder Matt Crane will be on the stand each day at 4pm. aviationsustainabilityforum.com

40 / WTCE PREVIEW: TASTE OF TRAVEL

Taste of Travel Theatre

Join us in Hall 2 for WTCE’s best seminar programme to date! Moderated by Jo Austin

14-16 June

DAY ONE: JUNE 14

10.00 ONBOARD ICONS

Announcing the most influential people in the industry.

11.00 THE FUTURE OF SPECIAL MEALS

Marc Warde of LIbero Special Meals and a panel of nutrition and diet experts discuss the challenges for our industry and ways in which the needs of special meals passengers can be addressed.

Understanding the modern allergen, dietary and special meals passengers of today can literally mean the difference between life and death. It’s time for a modern rethink, some new and perhaps difficult questions, and resolutions.

12.00 MOVING FROM PUSH TO PULL

This session discusses ways in which airlines can improve the customer experience whilst increasing their ancillary revenue and cutting waste. Job Heimerikx, AirFi; Michael Raesch, Omnevo and Simon Herkenhoener, LSG Group look at the supply chain, personalised meal loading and the latest technology for pre- and post-flight monitoring both on the ground and onboard. MODERATED BY: Maryann Simson, Jetway Communications

13.00 AN APPETITE FOR MEAT-FREE DINING

Steve Walpole serves up some of his favourite plantbased dishes tailored for the onboard industry.

14 PASSENGERS LEAD THE SUSTAINABILITY CAUSE

Our panel of experts defines the vital significance of sustainability for inflight service in response to the growing customer demand. MODERATED BY: Lauren Costello IFSA PANEL: Anne De Hauw, Founder IN-Air Travel Experience( ATX); Marc Starke, VP Communications, Newrest; Bill Carrejo, Director of Sustainable Operations, Linstol; Philippe De Naeyer, Director Sustainability, deSter; and Sarah Klatt-Walsh, Sarah Klatt Consulting.

15.30 – 16.15 GOING SEASONAL

Newrest’s creative chefs, led Newrest’s creative chefs, led by Jean Michel, cook up a selection by Jean Michel, cook up a selection of seasonal meals reflecting the of seasonal meals reflecting the importance of local food sourcing. importance of local food sourcing.

16.30 – 17.30 ONBOARD HOSPITALITY AWARDS RESULTS HOSPITALITY AWARDS RESULTS

Awarding the very best. Join the Awarding the very best. Join the Onboard Hospitality team for the Onboard Hospitality team for the gathering the industry has been waiting gathering the industry has been waiting for! This year’s winners are announced for! This year’s winners are announced and awards presented on the Taste of Travel Theatre. With thanks Taste of Travel Theatre. With thanks to Heineken, Bottega and SkyTender to Heineken, Bottega and SkyTender for the refreshments being served. for the refreshments being served.

Food sampling Drink sampling

10.00 THE SCIENCE OF PLASTIC

A panel discussion moderated by Foodcase reveals its research into consumer attitude to plastics onboard. Featuring Transavia, Icelandair and Buzz Inflight Products.

11.15 THE URGENT NEED FOR GLOBAL COLLABORATION

Why global industry collaboration and standardisation are essential to achieve a more sustainable inflight service. MODERATOR: Julie Baxter, Editor Onboard Hospitality PANEL: Matt Crane, Founder of the Aviation Sustainability Forum and SATS Global Innovation Centre; Simon Frischemeier, Head of Sustainability Management LSG Group (Chair ACA sustainability committee); Jon Godson, Assistant Director, IATA; Gregoire James, International Aviation Waste Management Association; and Dr Joe Leader, CEO, APEX /IFSA.

DAY THREE: JUNE 16

INNOVATION AND INSPIRATION DAY 10.00 A SUSTAINABILITY WORKSHOP NOT TO BE MISSED

A fun session bringing together the industry’s leading amenity and passenger equipment/comfort suppliers to present their latest designs/creativity and sustainable materials. A display of talent and innovation.

11.15 - 12.15 ADDRESSING THE RECRUITMENT CRISIS

The industry is facing its greatest recruitment challenge ever. Robin Padgett, divisional SVP- dnata Catering & Retail talks to Nick Wiley, managing director, En Route and Antony McNeil, director global F&B, Singapore Airlines DAY TWO: JUNE 15

WTCE PREVIEW: TASTE OF TRAVEL / 41

Programme details correct at time of going to press

12.15 BOTTEGA TASTING

13.15 TRUE PRICE – A RADICAL NEW THEORY TO HELP SAVE THE ENVIRONMENT

Ariane van Mancius, founder and owner of NowNewNext presents her truly insightful crystal ball session looking at just what people are prepared to pay if we want to consume without damaging the planet

14.00 REDEFINING ONBOARD CATERING

The world of onboard catering and services has changed forever and airlines and rail companies have been quick to adapt. MODERATOR: Lance Hayward of The Hayward Partnership PANEL: Philippa Creswell, AVANTI West Coast/Virgin Trains; Sebastian Schafer of the LSG Global Culinary Excellence Team; Richard Cawthra, Swissport; Michelle Green, Tourvest; and Jodi Spicer, American Airlines.

15.00 ZERO WASTE CHEF SESSION

Bjoern Orth of the LSG Group's culinary team, presents a range of dishes that reflect the theme of sustainability onboard in partnership with LSG Group's trend and customer concepts expert, Sunbul Dubuni.

16.00 – 16.45 ONBOARD INNOVATION LEAP: THE FUTURE

A panel of experts explores extraordinary inflight experience trends driven by science, technology, culinary innovation and niche concepts. MODERATOR: Dr Stathis Kefallonitis, Professor of Aviation Business & Passenger Intelligence, Embry-Riddle Aeronautical University PANEL: Ben Kaufman, JSX Airline; Brett Hooyerink, McGuire & Associates; Ashley Kerber, enroute; Erick Ray, Orvec by John Horsfall; and Ron Verweij, Safran

17.00 HEINEKEN PARTY

42 / SUSTAINABILITY SURVEY

Sustainability snapshot

Earlier this year Onboard Hospitality launched its inaugural Sustainability Sentiment Survey, as part of our ongoing Get Onboard Now! Campaign, here Julie Baxter and Roger Williams analyse the results

Compiled in association with our Planet Action Group, seven quick survey questions looked to provide clear benchmarking of where buyers and suppliers are now in their sustainability journey, and where they hope to go next.

We asked our readers to assess their current status, rank the importance of potential changes in activities, and indicate timescales for future improvements. Questions targeted both onboard service and logistics and answers were anonymous. The topics covered included staff, onboard service, supply chains, barriers to progress and expected speed of implementation.

Clear goals

The results are now in and we can start with some good news. Over 95% of airlines and suppliers who responded said their company has clear sustainability goals. However, less than a quarter thought 80% or more of their company colleagues understood those goals, or their role in achieving them. More worryingly, nearly half thought this internal understanding was below 40%.

Flying into action

While the dramatic decrease in revenues and budgets inevitably led to some projects being curtailed, as our industry springs into action again,

SUSTAINABILITY SURVEY / 43

sustainability is back on the agenda. Some 79% of respondents said they aimed to make a significant impact on sustainability within the cabin in the next 18 months.

Asked to rank their sustainability priorities, the top three elements cited were waste management (70%), recycling systems (65%) and carbon reduction (61%). A fifth were also prioritising closed loop systems as a top three priority. Improved composting facilities had the lowest priority ranking.

Looking at how the supply chain could support their sustainability goals, 79% put onboard food and beverage products in their top three priorities for change, with over half saying this offered the single greatest opportunity for improvement.

We also asked which elements of the passenger experience they saw had most potential for sustainable change. A third ranked amenity kits as top, and two thirds had amenity kits in their top three targets for actioning.

With regards to the barriers preventing sustainability change, unsurprisingly cost, regulations and the complexities of the supply chain were ranked as the top three barriers (in that order).

On the rails

For rail caterers, reduction in waste came way out on top (90%), with particular focus on accuracy of ordering to reduce primary food waste, as well as reducing the volumes of single use disposables / plastics and packaging. Carbon/energy reduction (75%) and refining recycling systems (60%) were also in the top three priorities including removing unnecessary recycling caused by loading and reloading.

Going digital

To advance the sustainability of their supply chains in the long term, rail operators identified that improving passenger volume prediction and ordering processes were key (e.g. technology linking orders to reservation systems, etc.); followed by changes in the types of food and beverage products offered onboard and the ways in which they are sold (e.g. pre-order, click & collect, at-seat delivery and perhaps even vending). Crew processes and product logistics were a lower priority as they would naturally evolve as a result of other changes.

Refills

Beverages – especially refillable cups / water fountains and ensuring free trade / organic choices were highlighted, while sustainable initiatives on train interiors are likely to include improved social areas and service facilities to ensure a more intuitive relationship with customer. Textiles were a lower priority.

Suppliers looking to Costs & Comms support change have an Again initial investment was open opportunity to deliver their innovations to an attentive market the biggest barrier to change for rail operators, but this was second only to hygiene legislation/local regulations creating complexities in the supply chain. Lack of expertise and employee buyin was not regarded an issue, with wide-spread training ongoing, but only a third said at least 60% of staff were well informed on sustainability goals and their role in achieving them, so there is still work to be done. However, on a very positive note, 80% of However, on a very positive note, 80% of railway respondents saw significant sustainability railway respondents saw significant sustainability improvements likely within two years, with the improvements likely within two years, with the remaining 20% within 2-5 years. remaining 20% within 2-5 years.

Brighter future

The message seems clear. While costs and regulation may make change regulation may make change challenging, key decisionchallenging, key decisionmakers are prioritising makers are prioritising sustainability and looking for sustainability and looking for answers. Attention is definitely answers. Attention is definitely turning to eco amenities and turning to eco amenities and sustainable food and beverage sustainable food and beverage solutions, with buyers actively solutions, with buyers actively seeking out innovations to help. seeking out innovations to help. Suppliers looking to support that Suppliers looking to support that change have an open opportunity change have an open opportunity to deliver their innovations to an to deliver their innovations to an attentive market and must maintain attentive market and must maintain their momentum to help deliver a their momentum to help deliver a brighter future for us all. It will be brighter future for us all. It will be interesting to see the results when this interesting to see the results when this survey is repeated in a year from now. survey is repeated in a year from now. For rail catering research and other For rail catering research and other projects contact projects contact roger@ roger@ thecateringexplorer.com thecateringexplorer.com • •