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N E W S A N D A N A LY S I S F O R T H E P A S S E N G E R S E R V I C E S E X E C U T I V E M AY / J U N E 2 0 1 1
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VOL.15, NO.3
Business Travel on Eurostar:
New Menus,
P L US !
New Features
AIX: news and views >
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MHA meets in Orlando >
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Summer outlook >
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TABLE OF CONTENTS
mAy/JUnE 2011
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INTERIORS INDUSTRY MEETS IN HAMBURG April 5-7 saw the aircraft interiors industry gather en masse in hamburg, as it does this time every year, to show or shop for the latest innovations for all things found within the aircraft cabin. MHA’S 26TH ANNUAL CONFERENCE AND TRADE SHOW DRAWS HUNDREDS TO ORLANDO Approximately 800 delegates representing every branch of the family-like tree that is the marine hotel industry came together in orlando to meet, work, dine and discuss the issues that affect them all in various ways.
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16 DEPARTMENTS Editor’s CommEnts
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nEws
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AssoCiAtion nEws
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CAlEndAr
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whAt’s hot 18
On the cover: Standard Premier Service on Eurostar. It is one of three cabin classes offered by the rail line. Photo courtesy Eurostar
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SUMMER TRAVEL SEASON UPDATE PAX International talks with caterers and iAtA officials about summer travel possibilities and what it means for cabin services.
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THE EUROSTAR GENERATION the high-speed rail line has revamped its Business Premier service with the help of a michelin star chef, service changes and technological improvements even as it continues to write a new history in train travel.
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EDITOR’S COMMENTS
PAX International is published six times a year (January/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution. Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. May/June 2011, Vol. 15, No. 3. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine
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he passenger services industry recently held two successful events on the heels of the well-attended International Travel Catering Association Exhibition earlier in the year. Both of events seemed to point to the promise of a successful year despite the widespread political unrest and numerous natural disasters that have captured recent headlines. Nearly 8,000 people attended this year’s Aircraft Interiors Expo during April in Hamburg. Shortly afterwards, the Marine Hotel Association hosted a successful event in Orlando. The cruise line industry will launch 14 new vessels before the year is out. At the AIX event, panelists again pointed out the success and the importance of the premium economy product as a way to satisfy passengers. This move by the airlines to emphasize comfort for the passenger is also being noticed by several of the airline caterers who provided input for our airline traffic report found on page 13. “Premium carriers continue to place emphasis on their inflight services and many are still keeping their premium class menus, with little change in their budgets,” said Tan Chuan Lye, Executive Vice President, Food Solutions of SATS in Singapore. Airlines in the region are feeling the fresh air of economic recovery. Last year, SATS posted a healthy increase in meal production. Nicolas Rondeau of Flying Food Group has encountered a similar trend taking shape. “Strong load factors and increased competition for passenger business are driving a trend towards premium products and upgrades,” he says. This is good news for those passengers who can afford to pay across-the-board higher fares for summer travel. But what takes place after people return home and get down to work in the fall is still an open question. And for companies that make supplies for the packed aircraft that are expected this summer, the need to walk the fine line of supplying high-quality products while holding the line on cost remains the constant challenge in good times and bad.
RICK LUNDSTROM Editor-in-Chief, PAX International
LOVE IS IN THE AIR! The delicious olive treat, now at 30,000 feet! Visit: www.oloves.com or email: info@oloves.com
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A fruit and seven cheese selection is available for sale on Virgin America.
NEWS CATERING
Food options abound at SFO T2:
Virgin America joins with new offerings From slow food vendors to and sustainable food outlets to a selection of succulent offerings in First Class and for sale, Terminal 2 at San Francisco Airport and Virgin America began a new chapter in passenger food service this April. SFO’s newly designed Terminal 2 opened its doors to passengers April 8. Along with the openening, Virgin America began its spring inflight menu to celebrate the opening, with offerings from Food Network Chef Tyler Florence and Iron Chef Cat Cora. The food purveyors at T2 were showing visitors their offerings at a “Taste of T2” event in early April serving the food on utensils and containers that can be composted. Virgin America claims that the ingredients used in its menus are sustainable and fresh from local sources and are prepared with premium meat and artisan breads. First Class breakfast on Virgin America has a selection of fresh tropical fruit and berries tossed with a passion fruit puree and topped with roasted coconut; an herb egg quesadilla with chorizo; fresh tropical fruit with yogurt, granola, pineapple and a selection of citrus fruit; a mini tea sandwich with fruit and cheesecake; and a fresh
grapefruit topped with caramelized sugar served with raspberries. Entrees and appetizers in First Class are: an exotic lettuce bundle with cucumber served with a spring peach vinaigrette and teardrop tomatoes; lemongrass chicken with broccolini, sugar snap peas and peppers on a Thai leaf with coconut curry sauce; and a marinated beet citrus salad with Mache lettuce, orange segments capers, endive and chickpeas served with whole grain mustard vinaigrette. Desserts in First Class are apple and fig compote with bacon toffee; chocolate whiskey cheesecake; and Thai coconut tapioca. For sale in the airline’s main cabin is a selection of 18 Rabbits Granola with fruit, milk and yogurt; Umpqua Oats; a Spanish tuna salad sandwich; a chipotle chicken hand roll; a fruit and cheese selection and a vegetable Cobb salad. Meal boxes sell for US$7 on Virgin America. Oakfield Farms is among the suppliers of snacks for sale on Virgin America. A selection of brand name products from Mott’s Applesauce to Bumble Bee Tuna to Ocean Spray Craisins and Toblerone chocolate sell for between US$3 and $4.
Aer Lingus takes EAZYway for trolley order Aer Lingus will lease 3,000 AeroCat ATLAS-standard trolleys through the company’s TheEAZYway program. AeroCat announced the letter of intent April 5. The lease includes the trolleys, software for the unit’s RFID functions and RFID infrastructure. The AeroCat is made of polymer and is fully recyclable. Several firms have been involved the development including Solvay, Bemis, Zetes, Econocom and gategroup. Aer Lingus’s director of catering, Adrian Power said that the decision to take the AeroCat was based on the desire to keep ahead of trends in design and operation of galley equipment. “We foresee, on the horizon, a significant change with regard to the overall concept behind aircraft galley design and believe that the flexible lease model we are working towards with the EAZYway team will enable us to plan ahead and keep our options open in this regard,” he added.
Servair opens duty free outlet, plans expansion in Conakry A new duty free shop and snack bar operated by Servair subsidiary Guinean Services opened recently in Gbessia Airport in Conakry, Guinea. Servair announced the opening March 21. The duty free shop is 285 square meters and offers a range of perfume, spirits, tobacco, small leather goods, jewelry and confectionery. Chanel, Dior, Kenzo and St. Lawrence products are featured. There is a cigar room and a dedicated corner for Lancel products. Also part of the opening is a new snack bar. Servair also plans to open a new airlinecatering unit of 450 square meters in Conakry in October of this year. “Both new structures fit in with the airport’s modernization program,” said a release from Servair. This is the third duty free operation opened by Servair. The caterer has duty free operations in La Réunion in the Indian Ocean and in Dakar, Senegal. Servair also handles onboard duty free sales through its subsidiary, Logair. Last December, Servair took over the management of the duty free sales on Air Seychelles. The sales take place on five jumbo jets operating 30 flights per week.
LSG Sky Chefs to restructure business LSG Sky Chefs Deutschland GmbH will be split into 12 individual companies with the limited liability designation GmbH, the caterer announced May 2. “This re-alignment in the German market will strengthen the entrepreneurial scope of the individual locations and offer an improved perspective for all parties involved,” said LSG Lufthansa Service Holding AG CEO Walter Gehl. Establishing limited liability companies will give the individual firms flexibility to adjust to market conditions and improved competitiveness and growth, said the company. LSG Sky Chefs Deutschland’s membership in the employers association will be transferred to the new companies, which ensures that the collective agreements and labor contracts remain unchanged, said LSG Sky Chefs.
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NEWS CATERING
Lufthansa picks new Star Chef inductee Wahabi Nouri, the newest entrant in the Lufthansa Star Chef group will have his French/Asian inspired dishes in the front cabin service on Lufthansa German Airlines in May. Nouri was born in Morocco and was named German Chef of the Year 2010 by the Gault Milau restaurant guide in Germany. In First Class, Nouri has developed a selection of three starters: lobster terrine with baby leek, curry cream and papaya relish, beef a la Mechoui with carrot pesto and asparagus mousse with mixed salad. The second course features a selection of seafood and shellfish bisque with cilantro; a salad of frisee, romaine lettuce and arugula with herb mushroom and carrots served with a tomato and tarragon or yogurt and dill dressing. Main courses are lamb shoulder tajline with stewed eggplant and zucchini and sweet potato; breast of guinea fowl filled with almonds accompanied by beans and Macair potatoes; and fried turbot in orange and port sauce with braised fennel and basmati rice. For dessert in First Class is a spicy chocolate delise with cherry sauce and mango sorbet or cream of Ras el-Hanout with raspberries. In Lufthansa Business Class, there will be an hors d’oeuvre offering of coffee marinated salmon with Asian potato salad and
peppermint oil. Main courses will be braised lamb stew with saffron and ginger presented with chickpeas and mashed potatoes. Desserts served are a soft fig and date cake, fruit salad, curd mousse and marinated strawberries. In both cabins, Lufthansa plans to serve cheese and nuts. Among the cheeses selected for the service are Halloumi, Labneh and Sumac. Lufthansa also serves longtime favorites known as Lufthansa Classics. In May and June, First Class will have freshly harvested asparagus with Hollandaise sauce and a ham assortment with parsley potatoes. In Business Class, the airline will be serving Swabian dumplings in vegetable broth in May and spaetzle cheese noodles with fried caramelized onions. Nouri was born in Morocco and grew up in Frankfurt, completing chef training at Weingut Nack Restaurant in Gau-Bischofsheim in Rhine-Hesse. Later, he was named chef de cuisine at international caterer Kofler & Kompannie. In 2000, he opened his own restaurant, Piment in Hamburg and was later awarded a Michelin Star. In 2004 and 2006, he won the German Masters competition and represented the country in the Bocuse d’Or competition.
Newrest acquires Gate Gourmet unit in Lisbon Newrest has purchased Gate Gourmet's interest in airline catering units in Lisbon and Madeira, Portugal, the two companies announced jointly on April 4. Newrest will fully own the operation in Lisbon unit and maintain a 50/50 partnership with Funchal Airport in Madeira, a resort island in the Atlantic Ocean. Terms of the agreement were not announced. Gate Gourmet stated that, “After careful analysis the decision was made to divest the Portuguese operation as it does not fit with the network strategy going forward. As the operations and workforce have transferred to the new owner in their entirety, the transfer will be without consequence to airline customers,” said an April 4 release from Gate Gourmet. For Newrest, the purchase represents an expansion in the Portuguese market. The company operates a unit in Faro and does rail catering in Lisbon.
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ASSOCIATION NEWS
RAIL
Amtrak plans additional railcar acquisitions for FY 2012 Adding to contracts that will replace 200 cars in its system, Amtrak announced in early April that it would seek to procure 40 additional cars for it Acela Express service bringing its capacity to 20 high-speed trainsets. The additional high-speed cars will be acquired should funding be identified, adding frequency to the Acela service. Amtrak also is at work on a next generation equipment acquisition that would add bi-level and single-level cars and a high-speed diesel locomotive. Last year, Amtrak awarded contracts to replace 130 single-level cars from the oldest part of the fleet and awarded contracts for 70 electric locomotives for those now in use on the Northeast and Keystone Corridors. In other news, work on a high speed rail line linking Chicago and St. Louis moved ahead as the workers laid 96 miles of track and railroad ties on the route between the two cities. This year, the high-speed rail construction will take place between Elkhart and Dwight in Illinois. The Chicago to St. Louis Corridor is a $1.1 billion project that includes construction of the track, locomotives and passenger cars, station improvements and roadway and pedestrian gates.
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CLIA notes Earth Day with cruise line accomplishments his year, 14 new ships will join the world’s cruise line fleet; and on the occasion of Earth Day, April 21, the Cruise Line International Association (CLIA) took time to review the environmental efforts of its membership. “It is rewarding to take a look at some of their green initiatives that go beyond the environmental regulations we already meet,” said CLIA President and CEO Christine Duffy in the April 21 release of the Association’s Earth Day initiative. On this year’s Earth Day, CLIA released its Environmental Quiz to educate visitors on environmental efforts of the cruise industry. It can be found on the CLIA website under CruiseIndustryFacts.com. CLIA says member lines meet and often exceed all applicable environmental regulations on a ship’s voyage. Each country a ship visits may have its own rules and regulations, and therefore cruise lines and their environmental staff must ensure the ship is compliant at all times. In the release, CLIA listed several member lines’ environmental efforts. CLIA member lines recycle more than 79,000 tons of garbage per year including paper, plastic, aluminum cans and glass. Lines work with suppliers to reduce the amount of packaging materials coming onto the ships and require that in-cabin amenities be packaged in recyclable materials. As part of this, one of its member lines reduced the amount of waste landed ashore by 19 percent from the previous year and 47 percent from 2007 levels. Members of the Fleet of 2011 are utilizing highly efficient insulation and heat reflective
UPCOMING EVENTS 2011 International Flight Services Conference and Exhibition September 1214, Airline Passenger Experience Association September 11-15, Aircraft Interiors Expo/Americas September 12-14, All are at the Washington State Convention Center, Seattle. For more information Contact IFSA at (404) 252-3663, e-mail ifsa@kellencompany.com for APEX call (212)2972177, e-mail info@apex.aero, for Aircraft Interiors Expo call 44 (0)208 910 7126 or e-mail michele.footitt@reedexpo.co.u
paint, which diminishes the need for chillers, pumps and distribution piping, allowing one new ship to be constructed with 25 percent less HVAC equipment. One member line has partnered with the non-profit organization “Clean the World” to recycle leftover toiletries, donating 388 pounds of soap and 1,203 bottles of shampoo and conditioner in 2010 for distribution to people in need. One new ship’s public areas are served with a clock system that is pre-programmed. During quiet hours, the lighting automatically lowers to reduce the load and therefore reduces power demand. A number of member lines use fabric bags – including laundry, dry cleaning, and shoeshine bags, reducing plastic from the waste stream. Many lines are using ecological, non-toxic, slick hull coatings that save as much as 5 percent of fuel usage for propulsion. Various ships are installing high-efficiency appliances onboard their ships in order to minimize their impact on the environment. Every type of appliance onboard the ships is evaluated for efficiency, including TV's, coffee makers, ovens and dishwashers. Halogen and incandescent light bulbs on many lines have been replaced with LED lights, which last 25 times longer, use 80 percent less energy, and generate 50 percent less heat. A number of lines have invested heavily in the use of shore-based power, allowing ship engines to be shut down while at port. Many lines are in various stages of employing advanced wastewater purification systems (AWPS) that produce water cleaner than what is discharged from most municipalities.
ITCA Dubai Exhibition 2011 October 2527, Dubai International Convention and Exhibition Centre for more information, contact ITCA at +44(0)1483 419449
Cruise Shipping Miami, March 12-15, Miami Beach Convention Center. For more information info@cruiseshippingmiami.com. Or call 609-759-4700.
Cruise Shipping Asia November 16-18, Marina Bay Sands, Singapore. For more information info@cruiseshippingmiami.com. Or call 609-759-4700.
Aircraft Interiors Expo, March 27-29, Hamburg. For more information call 44 (0) 208 910 7126 or e-mail michele.footitt@reedexpo.co.uk.
2012 International Travel Catering Association ITCA ’12, March 6-8, Nice. For more information, contact ITCA at +44(0)1483 419449
Marine Hotel Association Conference & Trade Show, April 15-17, Peabody Hotel, Orlando. . For more information, contact the association at (415) 332-1903
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AIX HAMBURG REVIEW The LSG Sky Chefs booth featured a
Interiors industry meets in Hamburg
demonstration of the new In-Flight Equipment Highlight Catalogue, which is now up and running at http://equipmenthighlights.lsgskychefs.com
April 5-7 saw the aircraft interiors industry gather en masse in Hamburg, as it does this time every year, to show or shop for the latest innovations for all things found within the aircraft cabin BY
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MARYANN SIMSON
he annual Aircraft Interiors Expo is organized by Reed Exhibitions and held at the Hamburg Messe beside the city’s great television tower. It is regularly attended by hundreds of commercial and private sector operators who come to see what is new from more than 500 exhibitors. All told, the Aircraft Interiors Expo (AIX) attracted approximately 7,900 visitors to the North German port city of Hamburg and each year the event seems to gain more momentum, not to mention physical size, at every turn. While just a decade ago the show was largely considered to be a ‘hardware’ or ‘nuts and bolts’ event, Reed Exhibitions’ continuous efforts to grow and diversify the Expo have paid off. Aircraft Interiors now draws a sizeable share of the exhibitors and buyers from inflight entertainment and connectivity (IFEC) sector as well as a sampling of adventurous amenity, paper product, headset, cleaning and catering equipment suppliers typically found at travel catering events in the United States and Europe. Just one hour after the doors to the three-day show were officially opened, a press conference featuring a diverse table of industry names began - setting the tone and effectively defining the main themes of the days ahead. During the conference international journalists had the opportunity to grill men like Alex Hervet, Long Haul Products Director for Air France, John Yeng, Director Product Marketing at United Airlines and Tom Plant, Vice President and General Manager Seating Products at B/E Aerospace about market directions and trends to watch. Premium Economy cabins were a hot topic and many questions from the press revolved around the subject. All five panelists spoke favorably about the direction of the concept, cementing an already comAt 280 metres high, Hamburg’s Fernsehturm, or TV Tower, is the city’s tallest building and a poplar place for tourists to visit. It stands beside the Hamburg Messe
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On Tuesday April 5th, a press conference was held at Aircraft Interiors Expo. The distinguished panellists who contributed were: (from left to right) Alex Hervet – Long Haul Products Director for Air France, Bob Lange – Head of Aircarft Interiors Marketing for Airbus, Tom Plant – Vice President & General Manager Seating Products for B/E Aerospace, Doug Cline – CEO of Lumexis and John Yeng – Director Product Marketing at United Airlines
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AIX HAMBURG REVIEW
The IMS Company is making waves in the IFE business as the first maker of seat-centric IFE to begin landing airline contracts, not to mention a crystal cabin award for its RAVE embedded system
mon view that the option is becoming increasing popular with both passengers and airlines. “I do believe there is great potential. What we know works is Economy-Plus. We believe that the change of pitch helps out passengers,” said Yeng, adding that passenger satisfaction ratings doubled when passengers upgraded to this newest cabin. Hervet also weighed in on the topic, revealing that 90 percent of Air France’s fleet has been retrofitted to include a Premium-Economy section and that the carrier will soon take delivery of its first A380 with the class. Utilizing product already found onboard, he revealed, is how Air France has been able to achieve a successful Premium-Economy program without complicating matters logistically. “We put all the focus on the seat and took all the product and food from either economy or business,” he shared with the group. “Catering comes from economy, while the blankets come from business.” The IFEC crowd came out swinging with contract announcements and product launches galore. Newcomer Intelligent Avionics enjoyed much attention with its new seat-centric Aura IFE offering that one visitor to the curtained-off booth described as “disruptive technology” sure to shake up the sector. The more established seatcentric system providers dueled for hype with fibre-optic wiring and handheld options (including purpose-made handheld units already popular within the consumer market) while the ever-impressive and ultra-exclusive Panasonic stand looked a lot like a popular nightclub. In front of the round blue goliath, an ever-present crowd mingled hoping to win an appointment and catch a glimpse of what advanced technology sat behind its ‘velvet rope’. The regular pack of onboard connectivity solutions providers were present, yet seemed to keep a lower profile than in previous years. Aside from an announcement that the French firm OnAir would be working together with show organizers to develop a mobile portal for the expo and some other minor news, announcements from both satellite and land-based communications companies did not abound. Trolley-makers rolled out their best, hoping to prevail in the highly competitive sector. Companies like Diethelm-Keller Aviation, Norduyn, Iacobucci HF, Bucher, Aerocat, SkyMax and Driessen have each stepped up to the plate with advanced lightweight trolleys, made either from composite materials or traditional aluminum engineered for lightness and durability, or a combination of both. Irish firm Onboard Logistics, previously known for its Flex-E-Bag waste collection solution, had an exceedingly positive response to its simple, yet innovative Castor Alignment System, which stops trolleys from rolling about onboard. LSG Sky Chefs took a large stand for the third consecutive year, sharing the spotlight with its
many valued partners such as Canadian trolley maker Norduyn, British point of sale specialists Initium Onboard and Formia, a Singapore-based luxury amenity firm. LSG Sky Chefs used the occasion to access airlines with the purpose of discussing current trends, mood generation, equipment optimization and its unique ability to provide tailor-made, end to end solutions in addition to catering. A comprehensive new online catalog launched just days before the show was also being demonstrated to visitors. Of the many of announcements coming from the major air framers, one in particular caught the attention of many in the catering equipment and galley world, thrilling some and disappointing others. On the last day of the event it was made public that the contract for all line fit galley and stowage installations on the A320 aircraft had been awarded to Driessen-Zodiac Aerospace. “We are very pleased of Airbus’ choice for Driessen as a supplier to its most successful aircraft on the current market, the A320 family,” said Paul Verheul, CEO of Driessen-Zodiac Aerospace. “This close partnership with Airbus will improve the robustness of the supply chain, supporting the increase in production rates. This further strengthens Driessen-Zodiac Aerospace’s unique market position in the single aisle galley and stowage market.”
The Crystal Cabin Award The Crystal Cabin Award is the only international prize for innovations in the field of aircraft cabins. A high-caliber judging panel made up of academics, engineers, specialist journalists and airline and aircraft manufacturer representatives comes together under the slogan “Let Your Ideas Take Off” to honor innovative cabin concepts and products. CATEGORIES Entertainment and Communication
2011 WINNERS The IMS Company for its RAVE embedded IFE System
Industrial Design/ Interior Concept
RECARO Aircraft Seating GmbH and Co. KG for its BL3520 Seat
Passenger Comfort
RECARO Aircraft Seating GmbH & Co. for its SkyCouch on Air New Zealand
Greener Cabin, Health and Safety
Schüschke Solid ElektroMetall Export GmbH for its Non-Touch Waste Flap
Material and Components
Lufthansa Technik for its Galley Light
University Category
Munich University of Applied Sciences for its Airgonomic Interior Design Concept
Judges Commendation Prize
THALES for its Touch Passenger Media Unit
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AIX HAMBURG REVIEW
Hamburg news in brief Browsing at 35,000 feet
Thales unveils new TopSeries AVANT
AIM Aviation and Korean Air showed visitors a mockup of what will be the world’s first flying duty free shop. It will debut in June with the airline’s first delivery of the A380. Eventually, Korean Air will operate the shops on 10 of their aircraft, which will seat 407 passengers. Economy Class will hold 301 passengers, Prestige Class will hold 94 passengers and First Class will hold 12 people. Korean Air plans a selection of cosmetics, fragrances and spirits for sale. Bottles are held in the displays with the help of a strong magnet. Passengers will be able to make their selections and pay at the shop.
The new TopSeries system, now called AVANT, was featured by the company in four stylish seats from B/E, Recaro, Weber and Contour at the Aircraft Interiors Expo. Inspired by the value seat-centric solutions bring to airlines, Thales and seat manufacturers have redefined the passenger’s environment, making it more functional and appealing to the eye. Thales is working closely with Airbus to have the TopSeries AVANT offerable on all other Airbus platforms. The Thales AVANT embraces the Android™ operating system. Starting with the system’s Avion award-winning Touch Passenger Media Unit, this hand-held unit also won a 2011 Crystal Cabin Award. Thales is simultaneously opening an App Portal that embraces the growing number of Android based applications. They intend to make it easier for airlines to review and select capabilities already tested and integrated to the new system.
News headlines on Singapore Airlines Passengers on Singapore Airlines flights equipped with the Panasonic eX2™system will be getting text news headlines from Channel NewsAsia. The channel will supply Singapore Airlines with scrolling headline text covering Asia Pacific, Singapore, business, sports and entertainment. Agence France-Presse will handle international reports. This is the first time that Singapore Airlines has offered a news ticker-style service. It will first be on its 777-300ER’s and later on its A340-500, A330 and A380s.
Lightweight and more from Sell GmbH Sell GmbH brought a new generation of galley inserts to this year’s Aircraft Interiors Expo. The new line of ovens, coffee makers, beverage makers, bun warmers and water boilers are more ergonomic and weight less than its previous generation. They have been made with advanced locking mechanisms and technical improvements for safety.
Skinny on seats Recaro’s new economy class seat, the Basic Line 3520 has been developed to weigh less than 11 kilograms which is 30 percent lighter than its predecessor. The Basic Line has been made with a seatback pocket that is higher from the bottom giving passengers a greater degree of comfort, even when seat pitch is reduced. The company is also offering the comfort of the Skycouch that converts three seats into a lie-flat bed. The Skycouch also has an ergonomic footrest that can be raised to an angle of 60 or 90 degrees.
Transaero points to Lumexis for its inflight entertainment Lumexis CEO Doug Cline announced at this year’s Aircraft Interiors Expo in Hamburg that Transaero airlines has selected Lumexis to supply its inflight entertainment for its first class 777 on a 23-inch screen. Lumexis is currently working in co-operation with the airline flydubai, supplying inflight entertainment onboard 44 aircraft over the next four years. 10
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Mezzo launches the CareSystem TVs at AIX UK-based passenger entertainment service provider Mezzo launched its CareSystem Platform at Aircraft Interiors Expo in Hamburg. The Mezzo CareSystem Platform is a range of tablet-style portable TVs that use android touch screen tablet technology to deliver super-enhanced gaming and a graphical user interface (GUI) that uses all the latest “gesture” commands. The Mezzo CareSystem Platform enables revenue generation solutions for airlines, including onboard rental, advertising, pay per view, pay per play, retailing and passenger research. It has been designed to deliver valuable new insights into passenger usage and behavior, enabling continuous improvement and optimization of the passenger experience and increase in profitability.
German companies make AIX debut Flight Service Products (F.S.P.) GmbH, an internationally operating supplier of special papers and non-woven products to airlines, the catering trade medical care companies exhibited at Aircarft Interiors Expo for the first time in Hamburg. F.S.P. is a medium-sized company combining a wide variety of different technologies and manufacturing facilities that is best known for its innovative nonslip tray liners, napkins and headrest covers. Bachflower Innovations, another innovative company that made its debut at this year’s International Travel Catering Association Exhibition in Nice, presented some new passenger comfort applications alongside F.S.P. GmbH. Both companies we situated in a dedicated pavilion subsidized by the German government to promote growing local companies. Bachflower’s products are 100 percent natural foods or food additives, that the company says help to give a positive sense of inner peace, joy and serenity.
Shaun Mitchelitis, Stephan Czapalay and Andrew Fisher of Clearwater Seafoods pose with a lobster
MHA’s 26th Annual Conference and Trade Show draws hundreds to Orlando BY
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n Saturday, April 16th, the 26th annual Marine Hotel Association (MHA) Conference and Trade Show wrapped up with a swinging Grand Finale sandwiched between the emerald green golf links and the expansive pool area of the luxurious J.W. Marriot Hotel and Resort in Orlando, Florida. Attendees who stayed for this, the last planned social event of the three-day industry gathering, were treated to a jazz ensemble complete with vocals, numerous food and cocktail stations and a top-notch congregation of industry colleagues in the gentle breeze of a beautiful central-Florida evening. Over the three days preceding this Grand Finale, approximately 800 delegates representing every branch of the family-like tree that is the Marine Hotel industry came together to meet, work, dine and discuss the issues that affect them all in various ways. Overall, the goal of the yearly meetings, and furthermore of the Association itself, is to enhance the quality of the cruise experience by providing a forum for open and ongoing dialogue between cruise lines and suppliers. Leigha Cornett (second from right) and Ron Schroeder (second from left) smile with some happy winners at the annual golf tournament
MARYANN SIMSON
“Your participation tells us that you have made the decision to be part of our event and that you also support the proactive approach,” Peter Tobler, Vice President, Food and Beverage Operations for Princess Cruises and outgoing MHA President said in a written address. “You are out there looking for new opportunities or, as the case may be, deciding to be part of the show to reassure existing customers or your company’s continued interest and support.” Most attendees got their first impressions of the three-day event during the outdoor welcome reception held on the evening of Thursday, April 14. The reception went well into the evening and came after a long day of exhibitor set up for some, or a long day of golf for those who had enrolled in the daylong tournament sponsored annually by MillerCoors. Despite the great weather outdoors and the fun had by all the night before, 8 a.m. the following morning saw hundreds of delegates in the conference area dressed sharply and ready for the day. The conference breakfast, sponsored by J.M Smucker, preceded Tobler’s official welcome, where he thanked all the conference sponsors, cruise line members, delegates and exhibitors for their patronage. Tobler reminded the gathering of the fundamental principles upon which the MHA was founded and the importance of “meeting each year as members on equal footing in the pursuit of an enhanced cruising experience”. Keynote speaker Howard Putnam, Chairman of Intech Aerospace and former CEO of Southwest Airlines entertained with a lively presentation highlighting the value of vision, leadership and service as learned from his many years with the groundbreaking national carrier. He frequently referenced a novel called Start With Why by a young marketing consultant named Simon Sinek, who urges individuals and organizations to consider the Why (purpose, cause, belief) first, then establish the How (guiding principles) and finally turn attention to the What (tangible proof, results) as a route to true success. Putnam suggested delegates start with why and to keep things simple. “Complexity is the enemy of reliability,” he said. He also www.pax-intl.com
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Photo Impact, Inc.
Photos courtesy of
MHA REVIEW
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Keynote speaker Howard Putnam, Chairman of Intech Aerospace and former CEO of Southwest Airlines
MHA REVIEW
entertained with a lively presentation highlighting the value of vision, leadership and service
asserted that the leadership development is a cornerstone of good business, telling the group about Southwest’s policy of hiring for attitude and teaching skills to those individuals with the enthusiasm necessary to provide the best passenger experience; candidates who understand the Why. On the morning of the second day the mother-son team in food and wine expertise, Joyce and Evan Goldstein, took the conference
breakfast stage. Chef, author, culinary consultant and proud mother Joyce sat opposite her son Evan, President and CEO of Full Circle Wine Solutions, in a ‘town hall’ type discussion with cruise industry-related questions coming initially from Tobler, then afterwards from the audience. The pair weighed in on creating “taste memories” in the minds of passengers and the validity of the recent “locavore” movement that many foodies seem to be embracing, or at
Soda solution sets sail Back in the year 2000, a major cruise line came to its drink ware supplier, Whirley DrinkWorks, with a problem that needed a smart solution. The cruise line was looking for an effective way to stop certain guests from abusing soda refills. People were taking advantage of self-serve soda programs and it was affecting bottom lines. Pete Dorney, an inventor of sorts and sales representative for the company, took up the challenge and set to work designing a machine that he thought would eventually put this practice to an end. His idea was to create a self-service machine that intrigued passengers, saved money for the cruise lines and used cutting edge technology to ensure that only those guests who had paid for soft drinks were able to pour them. Four years later, in 2004, the first application was submitted to patent Dorney’s groundbreaking ValidFill Solution. The idea was comprised of special souvenir mugs embedded with RFID (radio frequency identification) tags, a cup programming station and a self-serve soda machine outfitted with RFID tag readers. “Whirley DrinkWorks actually funded the prototype as a way to expand their offering,” said Greg Edelson, President of ValidFill LLC, a sister company to Whirley DrinkWorks created specifically to make and market ValidFill. “In 2004 they filed all the patent work and then waited for the RFID technology to progress and for prices to reach a point that made the solution economically attractive to the cruise lines and other potential customers.” The idea was to have vacationers pay a set amount per day for almost unlimited access to the soda fountain. The fountain would be able to read the RFID tag in the “validated” cup and dispense the desired
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amount of beverage. When the paid time period expired, the cup would no longer work unless the guest brought it to a staff member and paid the fee to have it re-programmed. To control sharing, the machine can be also programmed to not dispense additional beverage within a certain time frame of the last full pour. In the beginning Dorney had his naysayers. Many experts believed that it was simply not possible to reliably use RFID tags near carbonated beverages, as they are known to alter electrical signals. Dorney and his team prevailed in the end though, finally working out the system’s bugs and securing a partnership with soft-drink giant Coca-Cola. In August 2010, Royal Caribbean International became the first cruise line to test the ValidFill System. After a positive reaction from guests on Freedom of the Seas, Royal Caribbean tested the system out on Majesty of the Seas, which at the time was operating a very different itinerary. The system went over well with customers and crew, proving that it could be suitable for all demographics. As a result of the testing the cruise line has now committed to roll out the solution fleet-wide, a process that is already underway. “Guests absolutely prefer self-service soft drinks and not to be dependent on a server or a bartender,” Bob Midyette, director of fleet beverage Shown here is the ValidFill Solution onboard Royal Caribbean’s Freedom of the Seas. The concept has come a long way from inception and now features a monitor that can be used for advertising or other promotional media
operations for Royal Caribbean International and Azamara Club Cruises told the Cruise Industry News. “It is quite simply faster – for them and for us.” In addition to helping Royal Caribbean bolster sales significantly and speed up bar service on the pool deck, Whirley DrinkWorks has created yet another machine that has cut down on time and labor in the galley. The RFID souvenir mugs that activate the soda fountain now arrive at the ship pre-sanitized and ready for sale, thanks to an innovate new UV light tunnel at the Whirley DrinkWorks factory. Sanitized by lights of varying wavelengths, the cups no longer need to be opened, cleaned, and re-assembled by staff onboard. Installation is simple, says Edelson, as long as the desired location has water, electricity and the ability to drain to the appropriate waste area. “After that, launching the program is just an extension of an existing soda program. The freedom to avoid the service bar leads to exceptional sales growth.”
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MHA REVIEW
Jumbo shrimp being prepared at the welcome reception
very least attempting to. “Locavore is the latest and hottest,” Joyce Goldstein, who cannot go a day without her imported coffee, told the group. “It’s where people try to consume foods produced within 100 miles of where they live. In theory it’s terrific but in reality you cannot be a locavore, you have to draw a line.” On the topic of food and wine pairing, Evan Goldstein suggested that wine and food, like love, are blind. “The wine doesn’t know where the food came from and the food doesn’t care where the wine came from,” he said. His mother added that not every meal needs to be a formal occasion; that good food comes in many forms, as evidenced by the popularity of street food vendors in many large cities. Other topics the duo shed light on included smaller portion sizes with more vegetables, reducing obesity-causing sugars and starches, reducing sodium, the popularity of open kitchens that connect patrons to the person preparing their meal. Finally, the pair talked about how cruise lines can save money in their wine programs by offering an eclectic mix of wines by the bottle, or by looking into keg wine. On the tradeshow floor, first time exhibitors and new members showed next to veteran supporters, and the cruise line buyers took their time visiting as many of the more than 200 booths filled with sweet and savory foods, service ware, linens, cleaning products and exotics wines and liquors as possible. While enthusiasm could be found everywhere, rising prices of food and oil were on the minds of all attendees. If the coming months see no change, or further increases in prices, they are sure to present hardships to the cruise industry and others that are closely connected. It is part of the natural business cycle,” commented Greg Matthews of Stefco Industries, a Cellynne Holdings Company and leading provider of papers to the cruise line industry with customers that include Royal Caribbean International, Celebrity Cruises and Carnival Cruises, among others. “Although, commodities/raw materials for all types of business are at or near historic highs.” Matthews went on to say that despite this discouraging trend, this year’s show (which has been highlight of the company’s trade show schedule for close to 10 years) was particularly beneficial to him thanks to the attendance of “most, if not all the decision makers” that he wanted to see.
Boasting a relationship with MHA spanning a quarter century and more than 20 appearances as an exhibitor at the annual trade show was WESSCO International, an amenities and hotel product supplier familiar to many in the flight services industry. In additional to a welldeveloped list of airline clientele, WESSCO also provides goods to many cruise lines including, but not limited to, the Carnival Corporation, Disney, Crystal Cruises, Norwegian Cruise Line and Silversea. In a post-show interview Jennifer Green, Sales Account Manager, Cruise Lines, Hotels and Resorts for WESSCO told PAX International that MHA provides an unmatched opportunity to really connect with cruise lines in an environment conducive to open dialogue. “MHA is a great opportunity for suppliers to have a chance to meet face to face and speak with respective buyers and decision makers in a non-formal setting to better understand cruise line needs. MHA is also a great way to showcase new and innovative products to the masses and get immediate feedback. We had a great turnout at our booth and were able to meet new contacts as well as catch up with our day-to-day contacts. We feel hopeful that many new projects/bids will arise from this year’s show.” Unlike Matthews at Stefco Industries who cited commodity prices a primary challenge, Green claims that one of WESSCO’s current tasks is trying to encourage customers to incorporate new and innovative products and ideas into tight budgets. “We were able to discuss some of these issues and learned we must not give up. If we have an innovative idea/product that we know is a great fit for the cruise industry, just keep presenting. Sometimes approval for such can be a very long process.” Many exhibitors came prepared to show cruise line just how innovative they could be, highlighting products and services meant to increase logistical efficiency and cost savings such as an RFID equipped self-serve soda-dispenser (see sidebar) that uses specially chipped plastic cups and portion control, to IT systems for effective passenger and crew handling. Suppliers of high-end products like hollowware, caviar and fine wines showed concern over rising oil and food prices, but only minimally so. They, like the industry itself and the MHA have weathered the markets ups and downs and have prevailed through teamwork and communication in the end.
On the evening of April 15th, ticket-holding attendees were bused to an aviation museum for a Casablanca themed cocktail and gala dinner complete with a collection of antique aircraft and actors playing various characters from the film
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INDUSTRY REPORT
A mixed bag
BY
RICK LUNDSTROM
World events have historically shaped the economic picture for air travel, and this year is no different as the industry heads into the busy summer travel season
O
n April 1, six agencies working with the United Nations ruled that despite problems with Japan’s Fukushima Diachi nuclear power plant, airline passengers entering the country need not be screened for radiation or issued a joint statement that the country’s airports are safe for travelers and transport workers. For Japan, the statement was another small step on the long road back to normalcy. But the events from the sad days of the early March earthquake and tsunami were being felt around the world. Add to that the turbulence in the Middle East, and fluctuations in oil prices and something of a murky picture has emerged as the airline industry heads into its most important travel season of the year. It’s the task of the International Air Transport Association (IATA) to watch the important and tragic events in the world and pragmatically weigh their affects on the 230 airline members. In March, when the organization issued its latest international traffic results, events in Japan and the Middle East and North Africa were cited as the main contributors for the sharp decrease in air travel for the month. “The profile of the recovery in air transport sharply decelerated in March,” said Giovanni Bisignani, Director General and CEO of IATA. “The global industry lost 2 percentage points of demand as a result of the earthquake and tsunami in Japan and the political unrest in the Middle East and North Africa.” The countries that were at the fulcrum of recent unrest naturally experienced the greatest impact on air travel. Egypt and Tunisia experienced traffic levels of 10 to 25 percent below normal for the month. In Libya, military activity has civil aviation in a literal shutdown. Even though events around the world have had their negative affects on the industry, signs of stability are found in the statements of IATA and the outlook of a few of the companies that supply products and services to the airlines. IATA still looks across the world economies and sees positive trends in the underlying growth. A better economic outlook has seen business confidence and corporate profits hold the promise of increased international trade and investment. In IATA’s
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Industry Financial Forecast, issued in March, the group projected that business travel could remain strong through the rest of this year, “albeit at a slower pace than the post-recession rebound of 2010. “As long as the major economies remain strong, this growth could be profitable, though less profitable than 2010, despite oil prices remaining close to US$100 a barrel.” Oil prices were again on the minds of IATA industry watchers two months later as they headed into the group’s annual general meeting set for June 5-7 in Singapore. “The big uncertainty is the prices of oil,” said Bisignani. “Even in the $120 per barrel range, it appears that strong economic growth in markets outside of Europe is continuing. We see this in the strong demand from business for premium travel, which maintained 7.7 percent growth through February. But many leisure travelers are putting off flying because of the impact of high oil prices.” The continuing affects of high-priced oil (though the price per barrel took a considerable drop, below $100 in early May) have
Airline food spending seeing slight uptick Airlines in the United States have, in the past few years, spent approximately US$2 billion per year on food; and this year could end with an incrementally greater uptick than in recent years. The U.S. Bureau of Transportation Statistics had not yet completed its yearly tally of airline operating numbers for 2010 at press time. But figures for the first three quarters of last year show modest spending increases throughout last year. During the first three quarters of 2010, airlines in the United States spent a total of $1.49 billion on passenger food, according to the BTS.
already caused IATA to predict that this year will be significantly less profitable than the previous year. Profits for member airlines are now on track to only reach US$8.6 billion in 2011, a 46 percent decrease from the $16 billion in 2010, when the industry significantly rebounded from the worldwide financial downturn. IATA expects 2011 oil prices to average approximately US$98 per barrel for Brent Crude, which is up from USD$84 per barrel in 2010. This could bring the industry fuel bill to US$166 billion for this year. “Compared to levels in 2010, oil prices are now expected to be 20 percent higher in 2011. Fuel is now estimated to represent 29 percent of total operating costs, up from 26 percent in 2010.” The high oil prices have put airline caterers in the familiar position of having to work within tight cost structures provided by the airlines. “With rising fuel prices, we must work more closely than ever with our customers to control costs, while maintaining quality,”
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INDUSTRY REPORT
said Nicolas Rondeau Flying Food Group Executive Vice President of Airline Sales. The Chicago-based Flying Food Group stands to gain from any increase in premium and international travel. From its 17 units in the United States, the company has established itself as one of the suppliers of choice for products on competitive international routes. “Strong load factors and increased competition for passenger business are driving a trend towards premium products and upgrades,� Rondeau says. “The net result is that we are partnering with customers for creative, innovative premium products at competitive prices.� Among the innovative programs recently cited by Flying Food Group is the company’s work on the West Coast with British Airways. Starting June 1, Flying Food Group will cater British Airways’ daily 747-400 flights between San Diego and London Heathrow, by transporting meals from its kitchen at Los Angeles International Airport with specially equipped trucks. In an earlier announcement of the program, Rondeau noted that “Servicing our customers at smaller airports by utilizing FFG kitchens at larger, nearby airports is a successful new model.�
World events and the price of oil were being closely across the ocean at gategroup’s headquarters in Zurich. Andrew Gibson, Interim CEO at gategroup, said that the price of oil has had a near-term effect on the cost of raw materials for the company. The company is also affected by fluctuations in the currency markets. The Swiss franc has been “extremely strong� at present. “Having said that, flight and passenger volumes continue to increase in conjunction with the general global economic recovery,� said Gibson. “Like the airline industry, our strongest quarters traditionally are during the summer travel months and it would be premature to forecast how the rest of the year will unfold. “At this time, we have not seen any significant shifts among our customers for near-term seat capacity plans or cabin service. Our growth strategy remains in place, and as a company we continue to steadily execute against it.� In Asia, SATS is dealing with the twin problems of higher fuel prices and the resulting inflation. Tan Chuan Lye, Executive Vice President, Food Solutions of SATS tells PAX International that the company’s full service carrier customers are adjusting some menu specifications.
Passenger Food Spending U.S. Airlines Year 2005 2006 2007 2008 2009
Billions of U.S Dollars 2.005 1.934 2.006 2.038 1.933
Source U.S. Bureau of Transportation Statistics
“Premium carriers continue to place emphasis on their inflight services and many are still keeping their premium class menus, with little change in their budgets,� he said. SATS continues to manage its costs diligently. Tan said the gateways service and food solutions provider has been able to leverage its base volume to obtain better pricing for raw materials. Chefs have been called on to help our customers plan and design a wider range of ethnic cuisines that are most cost-effective and yet appeal to the palates of their discerning passengers. “We are cautiously optimistic that meal volumes will increase during the summer travel season,� Tan said. SATS ended the recent fiscal year with a gross meal production of 25.06 million, a 6.8 percent increase, which prompted the Singapore company point to “the continued recovery of the aviation industry.� Unit meals, which represent the workload handled by catering staff increase 6.7 percent on the year at 19.78 million. For the fourth quarter of the year, which ended in March, gross meal production increased 4.9 percent at 6.27 million and unit meal production climbed 5.2 percent to 4.95 million. Passengers handled by SATS increased 7.2 percent on the year to 35.38 million.
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RAIL SERVICE
The high-speed rail line has revamped its Business Premier Service with the help of a Michelin Star chef, service changes and technological improvements as it continues to write a new history in train travel
BY
RICK LUNDSTROM
urostar’s appointment of a Michelin-starred chef to develop a range of new menu items for its improved Business Premier Service was out of more than just a desire to add a big name and a new selection of fine food to the rail line’s service; it was also designed to bring home an image of train travel that crosses important borders. The rail line announced in April that is has selected Chef Alain Roux to develop a line of menu items for business travel product that appeals to passengers seeking flexibility and speed as much as a good meal. Arnaud Masson, Eurostar’s Head of Onboard Services also sees the selection the French chef as its culinary ambassador as an important step to link its destinations culturally and build on a growing share in the short haul travel market. “We have improved our business market share substantially, and created what I think is a unique product in the train industry,” Masson tells PAX International. Roux was a perfect fit for the Business Premier service, says Masson. The chef comes from well-known culinary family from France. What’s more, Masson said Roux has also forged a successful career in London, now patron of the renowned Waterside Inn in Berkshire. Increasingly, Masson said that French-trained chefs are seeking out the British capital located three hours by high-speed train from Paris. “Fifteen to twenty years ago, it was not uncommon for a French person in Paris to consider British food not very tasty,” said Masson. “Actually, now London has become — over 20 years -— a world center for chefs and gastronomy and we hope we played a little role in that.” In addition to providing Eurostar with a bankable name in its two most important cities of service, Roux also provides a wealth of talent, recognizable to an important business passenger demographic. Business Premier had its own premier in September of 2005 as a product that offered flexibility, easy processing and shorter waits at the station for the executive travelers between the European capitals. Immediately, it began competing head to head with the airlines for short haul service. It provided relief from crowded airports and a more leisurely journey. This is the second time Eurostar has mined the talent of a local chef for its Business Premier service. Last year,
“We have improved our business market share substantially, and created what I think is a unique product in the train industry” Arnaud Masson, Eurostar’s Head of Onboard Services
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passengers enjoyed a selection of menu items designed by Graham Garrett from The West House restaurant in Kent. But the most recent selection represents a more comprehensive commitment to the chef partnership. “We have the knowledge and the expertise on how to produce delicious meals for an on-rail environment and Alain Roux’s culinary expertise has helped us to refine this and give flair and finesse to our dishes,” said Masson. Each year, Eurostar develops a summer and winter menu with six rotations. Meal selections are changed every week and up to five different meal selections per day could be offered. This creates an inventory of up to 200 different dishes in addition to the special meals that can be requested from 24 to 36 hours in advance. But the perks for business travelers do not stop with food in the revamped Business Premier service. The day Masson spoke with PAX International, Eurostar announced a “guaranteed boarding” program for the Business Premier customers. Under the new plan, Business Premier passengers will be offered access to the train of their choice regardless of their reservation. The option is available at Eurostar stations on the same day of travel. In addition, Business Premier passengers have access to the trains’ dedicated lounges at St. Pancras in London and Gare du Nord station in Paris. Lounge space will soon double in Brussels with the remodeling of the Midi station. For Eurostar, the new feature gives flexibility to business travelers who are running late or have a change in plans. “Our new Boarding Guarantee is part of a range of improvements and investments in our Business Premier class in 2011,” said Nick Mercer, Commercial Director at Eurostar. “Which will help to ensure it remains a benchmark for short haul travel.” Other changes will be technological. Starting this summer, Eurostar plans to launch mobile apps for iPhone and Android users. With the features, business travelers will be able book tickets while on the move and secure taxis while on board the Eurostar trains. Business Premier sections on Eurostar trains hold between 24 and 39 people depending on which carriage is in service. It is one of three classes of service offered by the rail line, the others being Standard Premier and Standard Class. For its onboard service product for all classes it looks to U.K. based Momentum Services, a joint venture subsidiary of the Italian rail catering company Cremonini S.p.A. and SSP Financing UK, Ltd. Momentum Services has selected food service suppliers at the three cities Eurostar serves. In London, Eurostar is supplied by Jeanie Marshall Foods and Fresh Organic. In France the rail line uses OAT and Festins de Bourgogne. In Brussels Grains Noir supplies products. Sourcing locally has become an important requirement, as Eurostar works with its suppliers, said Masson. “A wide range of on-board food is now sourced from the country of departure, with some organically sourced as well,” says Masson. “All tea, coffee and sugar is certified organic, Fairtrade and Rainforest Alliance.” Eurostar’s environmental commitment goes back to its Tread Lightly initiative launched in 2007. In addition to sourcing more products locally, Eurostar is expanding its recycling, reducing the use of materials and supplies and has plans to cut its carbon dioxide emissions 25 percent per travel journey by 2012. So far this year travel volumes have been high, says Masson. As Eurostar prepares for busy summer travel season its role is again evolving as it finds itself a part of a more integrated European network of rail travel and a passenger base that enjoys the comfort and convenience of city-center-to-city-center travel. “They actually appreciate the comfort of traveling by train,” says Aude Criqui, a spokesperson for Eurostar. “They really see the train journey as the beginning of the holiday.”
Standard Premier service on Eurostar
Business class, outward travel buoy eurostar in 2010 Eurostar carried 9.5 million passengers in 2010, giving the rail line further evidence that it has established itself as a preferred alternative to short-haul air travel. Overall, passenger numbers were up 3 percent compared to 2009. Sales revenue for 2010 jumped from £675.5 million (US$1.1 billion) to £790 million (US$1.3 billion), a 12 percent increase from the previous year. “During the year, the business market has performed well, reflecting the bounce-back in business activity first reported in the second quarter,” said a release earlier this year from Eurostar. “This shows recognition among business travelers of the ease, speed and comfort of high speed rail travel and the productive working time whilst in transit.” The rail line has also learned a few more things about the traveler base. An increasing number of passengers are opting for rail travel beyond Eurostar stops in Paris and Brussels. Once arriving at the main stations, many are again boarding trains to the Netherlands, Germany and the south of France. Part of the reason, is the transformational year for Eurostar, as it formed a partnership with the rail lines SNCF, LCR and SNCB “to a single unified corporate entity.” Eurostar is also in the midst of a £700 million capital investment this year, which will include an overhaul and redesign of its existing fleet as well as the purchase of 10 new trains. The e320s will extend the reach of the Eurostar line’s city center routes to London-Paris and London-Brussels. “With the expansion of new routes and services we are witnessing a real renaissance in rail travel,” commented Nicolas Petrovic, Chief Executive at Eurostar, in the yearend announcement of revenue and travel. “The combination of shorter journey times and environmental concerns are prompting more and more customers to choose high speed rail over a plane.” The new e320s on order will carry more than 900 passengers at up to 320 kilometers per hour, giving the line access to several cities, including Amsterdam, Cologne, Lyon and Marseille. www.pax-intl.com
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WHAT’S HOT! | NEW PRODUCTS A kick of flavor Company Name: TW Garner Food Company Company Location: Winston-Salem, North Carolina Description: TW Garner Food Company introduces its new Texas Pete Fiery Sweet wing sauce. This product adds heat to the rich sweetness of molasses and honey to provide a tasty alternative to standard wing sauce. In addition, the new Texas Pete chipotle hot Sauce is made with a traditional method of smoke drying red jalapeno peppers that give it the balance of heat, earthiness and complex flavour to give recipes a kick without overwhelming other flavours
All-natural ice cream
All-natural tonic water Company Name: Q Tonic, GoPicnic Company Location: Chicago, Illinois Description: Q Tonic introduces its all natural, delicious tonic water. Hand-picked quinine from the Peruvian Andes, it contains organic agave as a sweetner, no high frustose corn syrup, contains 60 percent fewer calories than regular tonic water and 85 percent lower glycemic rating than competitors. Q Tonic also offers all natural ginger ale.
Company Name: Purbeck Ice Cream Company Location: Dorset Description: Purbeck Ice Cream presents new flavors for 2011 such as tiramisu, banofee ripple (a delicious combination of banana ice cream and toffee) and joe’s cider sorbet. All Purbeck ice cream products are produced on the Dorset farm with local fresh milk, thick double cream and natural ingredients. The ice cream is gluten-free, nutfree and doesn’t contain eggs.
A chocolatey treat Company Name: Cadbury/Kraft Foods Company Location: Geneva, Switzerland Description: The Cadbury luxury Selection is a delicious treat offering currently only available in travel retail channels. Available in milk and dark pralines with hazelnut or almond cream, they are individually wrapped and come in 190 gram (17 chocolates) or 510 gram (45 chocolates) boxes. They are ideal as an affordable gift and a great product for in-flight sales.
Delicious meaty snack Company Name: Vermont Smoke & Cure, GoPicnic Company Location: Chicago, Illinois Description: Vermont Smoke & Cure, brought to the travel catering industry by GoPicnic, offers high-quality tasty meat snacks for passengers. The allnatural beef and pork sticks are offered in BBQ flavour and Cracked Pepper (100 percent beef) and contain no preservatives. They are antibiotic-free and shelf-stable and great for a la carte programs. The meaty snacks are available in full size or mini 0.5 ounce stick for snack boxes or first class snack programs.
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Yoga Therapy for Frequent Flyers Company Name: Yoga Tune Up Company Location: Studio City, California Description: Yoga Tune Up offers frequent flyers the Yoga Tune Up Therapy Balls, to release stress and tension while flying. Therapy Balls are available for flight attendants, flyers and pilots and exercises can be done while seated.. The Upper Body series targets neck and upper back pain, the lower Body series focuses on lower back, hips and feet, and Total Body series features exercises for all main muscle groups.
Spill proof drinkware Company Name: Nautspill Drinkware Company Location: Spit Junction, Australia Description: Nautspill Drinkware provides a stylish solution for drink spillage due to turbulence or hazardous conditions during flights. The line of drinkware has a support on the glass base to prevent tipping and a baffle insert to avoid spillage from knocks, movements and bumps. Available in a wine glass, champagne flute, tumbler and hot drink cup, the drinkware is made from polycarbonate and melamine and is dishwasher safe.
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PAX MayJune2011 - WESSCO ad.pdf
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