PAX International magazine by Paramount Publishing Ltd.

SEPTEMBER/OCTOBER 2012

VOL. 16, NO. 5

www.pax.intl.com

N E W S A N D A N A LY S I S F O R T H E PA S S E N G E R S E R V I C E S E X E C U T I V E

IFSA LONG BEACH 2012

‘Dressed’ for

SUCCESS Quality control Industry consultants

HAWAIIAN AIRLINES p.

SUSTAINABILITY p.

BUNZL DISTRIBUTION p.

TREND & TRADITION p.

A taste of the world

53 destinations worldwide Servair brings you a taste of the world – a taste journey into four continents for our airline, company and group clients. What’s more, we prioritise great service and the respect of local specificity in order to better meet our clients’ needs. Finally, we offer our clients the highest possible quality professional restaurant and airport standards, see we meet their service expectations.

www.servair.fr

EDITOR’S LETTER

PAX International 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada Tel: (1 905) 821-3344; Fax: (1 905) 821-2777 website: www.pax-intl.com

PUBLISHER Aijaz Khan E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES Rick Lundstrom, Editor in Chief

LOOKING SOUTH (AMERICA)

s visitors walk the aisles of this year’s Aircraft Interiors Expo in Seattle, they may be hearing the distinctive lilt of Spanish and Portuguese more often than in years past. That’s because the Expo organizers, Reed Exhibitions, reported that as the event drew near, they were seeing an increased level of interest from airlines serving destinations in Latin America. Fleet projections from the two large airframe manufacturers point to anywhere from 2,000 to 3,300 additional aircraft will be needed to satisfy demand in the region. Many of those jets of more than 100 seats will be heading south from Paine Field in Everett, Washington for Central and South America. “Air transport in Latin America will grow hand in hand with the region’s strong economic development, creating significant new opportunities for the interiors industry,” said Aircraft Interiors Expo Americas Event Director, Katie Murphy, in an August release, calling attention to the growing number of Latin American participants. “Aircraft Interiors Expo Americas will play an important role in helping industry to capitalize on those opportunities.” The region is home to the newest powerhouse airline partnership finalized at the end of June when LAN and TAM completed the share exchange offer and merger forming the LATAM Airlines Group, S.A. The Brazilian half of the partnership, TAM, has over the past year, announced plans to order US$3.2 billion in new aircraft, most of them A320s that will probably be used on the country’s burgeoning domestic network, which in June noted more traffic growth than any other domestic market in the world.

Companies that want to follow developments in the region should access the e-mail alerts from the Latin American and Caribbean Air Transport Association at www.alta. aero. Members of ALTA represent more than 90% of the region’s commercial air traffic. A recent announcement noted the membership of Turkish Airlines, one of many carriers keen to increase its influence into the region. The Olympics Games in London are over, but sports fans will quickly be drawn to Brazil where preparations are underway for the FIFA World Cup football tournament and the 2016 Summer Olympics. During the 2014 FIFA World Cup, TAM expects to handle an additional 2.5 million passengers on international and domestic routes. “The air traffic, during the event period will emulate that expected by 2020,” said an assessment from the airline. During the first week of the big soccer tournament, scheduled at venues around Brazil, international passenger arrivals will more than double the current 150,000 per week into the country. The airline also anticipates the buzz over Brazil will mean an additional half-million passengers per year. Other organizations could also do well to look south again. The International Flight Services Association (IFSA) hosted one airline catering conference in South America back in 2007. South America has a varied and diverse airline catering industry. Bringing them into the airline-catering network that takes in the rest of the world is no doubt challenging, but certainly worthwhile.

PAX International 723 Jefferson Street, NE Minneapolis, MN 55413, USA Tel: (1 612) 378-0862 Fax: (1 612) 378-0852 E-mail: rick@pax-intl.com Maryann Simson, Managing Editor Tel: (1 905) 821-3344 x31 E-mail: maryann@pax-intl.com Lauren Brunetti, Associate Editor Tel: (1 905) 821-3344 x21 E-mail: lauren@pax-intl.com

A R T D E PA R T M E N T Jeff Zuk, Designer, www.design.jeffzuk.com E-mail: me@jeffzuk.com

ADVERTISING OFFICES Deepa J, Subscription & Conference Manager Tel: (1 905) 821-3344 x35 Fax: (1 905) 821-2777 E-mail: deepa@globalmarketingcom.ca 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. September/October 2012, Vol. 16, No. 1. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. © PAX International magazine

Rick Lundstrom Editor-in-Chief, PAX International www.pax-intl.com | PAX INTERNATIONAL | 3

ON THE COVER: Flip to page 59 to read our ‘Dressed for Success’ report.

22 47

Contents REGIONAL REPORT

22 DOWNHOME HAWAIIAN

Heavy doses of local flavors and hospitality are behind the new North American cabin product launched this summer on Hawaiian Airlines

24 U.S. IN BRIEF

SUSTAINABILITY/ENVIRONMENT 26 SMART THINKING

This past year has been incredibly busy for Global Inflight Products. PAX International highlights their efforts, accomplishments and products that echo their strong dedication to sustainability

28 GREEN

TACTICS PAX International highlights various companies within the travel catering industry who are actively making an effort to preserve our planet Earth

COMPANY REPORT

32 MOVING 3

EDITOR’S NOTE

NEWS

PEOPLE

WHAT’S HOT

ASSOCIATION NEWS

ON UP Bunzl Distribution settles into a new headquarters in St. Louis and streamlines operations with an updated e-catalogue

34 NOT JUST FOR SQUARES

6 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Oakfield Farms Solutions reshapes our perception of the inflight meal box

SEPTEMBER/OCTOBER 2012

VOL. 16, NO. 5

59 Brand benefit Kerrygold Pure Irish Butter portions

AT IFSA

36 A PIECE OF THE PIE

Whether run by ambitious newcomers or seasoned veterans, small and medium sized companies are continually watching for trends and looking for that big sale in the airline catering sector

39 A LOOK AT IFSA

The International Flight Services Association is meeting this year in Long Beach. PAX International shows you the details and the important people who shape this year’s event

47 TREND AND TRADITION

Hitting the trends, keeping the traditions, and avoiding the fads. Just in time for IFSA Long Long Beach, our industry weighs in on what’s hot, what’s not and how much it really matters to passengers

QUALITY CONTROL

55 EYE ON QUALITY

Airlines and the caterers that serve them rely on the independent assessments of auditing companies, and representatives who visit the kitchens say there’s reason for optimism that the relationship is working

CONDIMENTS

59 DRESSED FOR SUCCESS

PAX International recently spoke to a number of inflight salad dressing manufactures about quality, trends, and popular flavors that passengers seem to enjoy again and again

Kerrygold is synonymous with excellent product quality. The mild Irish climate enables the cows to graze on open meadows and enjoy the best possible feed – namely fresh, rich meadow grass. This results in an excellent quality milk, and contributes to the unique pack for economy class inflight catering. • butter portions offered in foil as well as in minidishes • ideal portion pack for economy class inflight catering • exact cost and portion control • assured food safety

Take advantage of the brand potential!

CONSULTANTS CORNER

62 ‘…THIS THING CALLED

ANCILLARY REVENUE’ IdeaWorks founder Jay Sorensen has been exploring the evolution and growth of the airline industry’s new and vital revenue stream and passing on what he’s learned to customers

63 A DEEPER UNDERSTANDING

For further information contact: Tel.: 0049 2841 88 80 320 aritterskamp@idb-deutschland.de www.kerrygold-catering.com

PAX International recently caught up with a handful of the many specialists available industry-wide to help customers in the travel industry makes tough decisions and integrate new products and systems

www.pax-intl.com | PAX INTERNATIONAL | 7 AZ_PAX_94x275_Folienportion.indd 1

26.07.12 09:4

NEWS CATERING

Flying Foods’ new hybrid catering truck is shown loading a Lufthansa flight at O’Hare Airport in Chicago

SATS Q 1 report sites higher production in home airport, Hong Kong, Tokyo SATS reported a net profit of S$41.3 million (US$32.8 million) for the first fiscal year quarter of 2012 citing increased flight and meal volumes at operations in SATS Hong Kong, TFK’s operation in Tokyo and the company’s home base of Singapore. Sales for the first quarter were S$437.9 million (US$348.2 million), a 13.6% increase from the same period last year. Operating profits were up 24.4% at S$39.3 million (US$31.2 million). Some of the good news came from the company’s recently acquired TFK unit, which shook off the earthquake and tsunami disasters of 2011 to post a 40.7% increase in operating revenue at S$83.7 million (US$66.5 million). In its outlook for the rest of the year, SATS said the Eurozone has created continued uncertainty and slow economic growth could further cut demand on airfreight. “Nonetheless, there remain bright spots for organic growth at Changi Airport, underpinned by regional traffic growth and network expansion by some airlines.” In the year ahead, SATS will be building its new businesses, which include cruise handling and remote catering, which are in startup phases. Increased labor costs in the region will also have the company keeping an eye on productivity improvements.

OPERATING DATA SATS QUARTER 1 Quarter 1 FY 2013

Quarter 1 FY 2012

% Change

Passenger handled (Millions)

10.02

9.20

Unit Meals (Millions)

5.42

5.03

7.9

Gross Meals (Millions)

6.99

6.41

9.0

Source: SATS Note: SATS breaks down meal production in gross meals and unit meals. Unit meals represent the work handled by catering staff where each meal is given a different unit meal weight factor.

8 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Flying Food adds hybrid high-lift Flying Food Group added a fuel-saving hybrid high-lift refrigerated truck to its fleet at Chicago’s O’Hare Airport this summer. The truck is part of the company’s overall move towards increased sustainability, noted FFG Executive Vice President of Airline Sales, Nicolaus Rondeau. The new vehicle operates on both diesel fuel and electricity, with possible fuel savings of up to 30%. During loading, fuel savings can reach 50% as the high lift operates solely on batteries. The truck also puts out fewer emissions during the entire flight catering process. The truck’s chassis is by International (Navistar), hybrid drive train by Eaton Corp, van body by Global and refrigeration by Carrier.

Servair manages Martinique Aimé Césaire International Airport ervair won a 10-year tender this summer for exclusive manS agement and operation of all catering outlets in the passenger terminal at Martinique Aimé Césaire International Airport in Fort-de-France. Starting July 11, Servair is the exclusive manager of operations for catering, café-bars and vending machines at the airport’s passenger terminal. The locations in public and beyond security, total 1,400 square meters. The tender submitted by Servair and its local partner, the Monplaisir Group, serves to boost the airport’s commercial space and highlight its value, as well as promote Martinique’s culture through its products.

Your onboard service partner for over 30 years

For over 30 years, WESSCO has specialized in supplying a wide range of products for our airline customers worldwide. From amenities, to passenger comfort, to food & beverage service ware, we design and deliver the items you need to provide an exceptional experience for your passengers. Come visit us at the International Flight Services Association (IFSA) 2012 tradeshow in Long Beach from the 19th -20th of September, Stand 427P-429P. To set up an appointment with us please email us at info@wessco.net. We look forward to discussing how we can meet your onboard service needs.

info@wessco.net T: +1(310) 477-4272 F: +1(310) 477-7910 www.wessco.net

NEWS CATERING

Finnair and LSG Sky Chefs sign management partnership Finnair has signed a partnership agreement where LSG Sky Chefs will assume full managerial and operational responsibility for the in-flight and catering service provider Finnair Catering Oy (Finnair Catering) in Helsinki. The partnership aims at further improving the quality and cost-effectiveness of catering services offered to Finnair’s customers. The five-year partnership took effect August 1. LSG Sky Chefs stressed the agreement does not result in changes in the employment contracts or employment terms of Finnair Catering’s personnel. LSG Sky Chefs Group has the right to acquire Finnair Catering Oy’s share capital for a pre-determined price during the agreement period. Finnair Catering will remain a wholly owned subsidiary of Finnair, but its name will be changed to LSG Sky Chefs Finland Oy. “We are very pleased with this partnership agreement. It enables us to offer first-class catering services to our passengers, and at the same time, it allows us to meet the targets set for the restructuring of our catering operations,” said Kaisa Vikkula, Finnair Executive Board Member. “This agreement is an excellent strategic move for LSG Sky Chefs because it allows us to enter the Finnish market, which represents a major hub for flights to Asia,” commented Jochen Müller, LSG Sky Chefs’ Chief Operating Officer.

All Nippon Airways honors Alpha/Airfayre for long-haul catering All Nippon Airways awarded the Best Long Haul Caterer, Silver Award to Alpha/Airfayre, London Heathrow, for their performance 2011 in catering the airline’s flights to Tokyo. This represents the seventh award received from ANA by

Alpha/Airfayre since 2000, when ANA first introduced their Award system. ANA, operates a daily three-class Western and Japanese cuisine service between Tokyo Narita and London Heathrow, with a 777-300ER. Takayuki Aze, ANA’s Director of the Products and Services Strategy Division, congratulated Alpha/Airfayre for their consistent performance, which has been demonstrated in their almost consecutive nomination of awards since 2001. “We are extremely proud of the partnership we enjoy with ANA in the UK, which is now in its 23rd year. This Award is again a clear demonstration of the dedication shown by the strong team of management and staff who service the ANA account,” said Graham Fyfe, Business Director of Alpha/Airfayre.

AIRLINES

ANA updates menus with Mandarin Oriental Tokyo desserts by Pierre Hermé Paris ANA Group recently announced its fall plans to introduce new menus on international flights between Japan and North America and Japan and Europe. The new a la carte menus will be available from September to November. They will be offered in Business Class and will feature meals created by Sekiyou, a two Michelin Star Japanese ryokan in Yugawara Onsen and by Signature, the one Michelin Star French-inspired dining restaurant at Mandarin Oriental Tokyo from December

2012 to February 2013. Following the success of the desserts created by Pierre Hermé Paris introduced in June for First Class passengers, ANA plans to renew the range in September and Pierre Hermé original desserts in the Business Class menus. Sekiyou of Yugawara Onsen Collaboration Menu recreates Sekiyou’s distinctive breakfast and includes whitebait rice, simmered alfonsino, and thick rolled egg, among other dishes. The menu will be available after

10 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

the first meal service as one of the à la carte choices offered before arrival. Signature at Mandarin Oriental Tokyo Collaboration Menu will be available from December 2012 until February 2013, for Business Class passengers on routes from Japan to North America and Europe. The menu will be available as one of the à la carte choices offered before arrival from September to November, for First Class and Business Class passengers on routes from Japan to North America and Europe. The desserts will be offered as the final course of the first in-flight meal. First Class passengers can choose from the three types of dessert menu.

NEWS AIRPORTS

Austrian rolls out multiple lounges in Vienna Austrian Airlines has opened six new lounges in its Star Alliance Terminal, which has both Schengen and non-Schengen areas. Each area has a HON Circle Lounge, a Senator/Star Gold Lounge and a Business Lounge. “Each reorganization is followed by a build-up,” said Austrian CEO Jaan Albrecht. “These new lounges in the new Austrian Star Alliance Terminal are an important step forward for clients and towards our future. The new lounges enable us to realize a substantial improvement in the quality of the products and services supplied to Business Class travelers and to other most frequent fliers among the frequent fliers.“ Austrian Airlines has increased the space available in its lounges in the new Austrian Star Alliance Terminal by 30%. They cover more than 2,000 square meters.

Austrian materials used in the lounges include Loden from Salzburg, and domestically made and processed leather, stone and oiled oak wooden floors. The lounges feature the work of such young and classic designers from Austria as Walking Chair and Wittmann. The ambience is completed and complemented by the backlit photographs taken of landscapes in Austria by the photographers Lois Lammerhuber and Conrad Amber. Passengers can enjoy an assortment of delicacies from Austria and from around the world in all lounges. They are supplied by caterer DO & CO, and are complemented by a comprehensive selection of national and international beverages. There are cafés within the lounges with comfortable benches. The lounges also have restaurant and bar zones offering TV areas featuring large flat screens. Business areas have been set up for

passengers wishing to work. The areas have been equipped with free-of-charge W-LAN, printers and European and American plugs, at which mobile phones and laptops can be charged. All lounges offer a view of the airport’s apron. Anyone needing to sleep can stretch out in the quiet areas. Passengers can also freshen up in the lounges’ bathrooms, which are equipped with showers and toilets. Austrian Airlines is offering a special service for economy passengers: redlounge. It gives Economy Class passengers access to an Austrian Business Lounge and all of its services prior to their departure from Vienna, for a fee of €35. Passengers wishing to get to know the new Business Class Lounges can take advantage of a special offer, which was available until August 2012: get to know an Austrian redlounge at half price – for €17.50 (US $21.95).

IFSA 2012 Ad 8/23/2012 9:42 PM Page 1

Are hidden costs undermining your profits? Save money and use it better with Bunzl Distribution. The cost of inflight supplies is more than case price alone. Let us show you how to reduce your hidden costs “below the water line”. Improve your cash flow and free up capital so you can do more of what you do best—flying airplanes and providing great service! Bunzl Distribution supplies a wide range of disposables and shelf-stable food and beverages for your airline operation. Stop by IFSA booths 215 and 314 and ask us how we can help your business today.

Angie Dahman Bunzl Distribution 714-815-5685 angie.dahman@bunzlusa.com www.bunzldistribution.com

www.pax-intl.com | PAX INTERNATIONAL | 11

NEWS AIRPORTS

Two new dining options open at EIA Edmonton International Airport (EIA) has announced two new, locally owned dining options. Caffè Sorrentino and Belgian Beer Café will join the EIA restaurants when the expanded Domestic/International passenger lounge of the EIA Expansion opens in September. “Our customers are continually asking for more dining choices, and we are acting on that,” says Myron Keehn, EIA Vice President of Commercial Development. “These are both locally-owned, family restaurants, with the international flavor travelers expect from an airport.” Caffè Sorrentino is a popular Italian restaurant that is already well known to the area with five locations in Edmonton. It offers signature pastas, panini, soups, salads, pastries, gelato and a premium Italian espresso.

“Being a part of this beautiful, modern and much needed facility is exciting to say the least. We look forward to serving our valued patrons of over 30 years as well as welcoming all visitors in true Edmonton style,” says Carmelo Rago, Caffè Sorrentino President. Belgian Beer Café is a classic Belgian Bistro offering traditional European cuisine and beverage choices. Belgian Beer Cafés can be found in 50 cities spread out over 19 countries and three continents. This will be its first Canadian location.

Other recent additions to EIA include Metalsmiths Sterling and Coney Island Candy, with Cookies by George, which opened in late s u m m e r. A total of 34 new shops and services will be serving travelers in EIA by the end of 2012. Other new areas of EIA still to open include a Central Tower (housing NAV Canada air-traffic control and administrative offices in December 2012) and a 210-room Courtyard by Marriott Hotel (developed by Platinum Investments Ltd.) connected to EIA in 2013.

- Disposable Headphones - Active Noise Cancellation Headsets - Amenity, RON, Baby, & Child Kits

- Blankets, Pillows & Airsick Bags - Pillow / Headrest Covers - Cotton/Woven Refresher Towels

2012EXPO

12 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

BOOTH #427 17-20 SEPTEMBER LONG BEACH, CA USA

FSPGmbH_vertHalfAD_Layout 1 12-08-22 10:24 AM Page 1

NEWS EVENT NEWS

Aircraft Interiors Expo Americas seminar program to focus on cabin development Aircraft Interiors Expo Americas 2012 has introduced a series of seminars that will take place throughout the show, which runs September 25-27 in Seattle. The seminars will explore three areas of cabin development: the economy cabin and variants such as premium economy; innovations in cabin ambience and real estate; and leveraging the cabin to deliver profitability. The sessions will offer insights into how manufacturers, airlines and suppliers can benefit from contributing to a heightened passenger experience. Opening on September 25 with a session entitled ‘Delighting your passengers,’ the program will highlight steps needed to create a ‘wow’ factor and bring enjoyment back into the flying experience. The second session will debate the best way to drive extra revenues from the cabin experience, including a review of what facilities and features passengers will and will not pay for inside the cabin. This session will also examine how suppliers can help airlines enhance existing investment. On September 26, the topic for debate is ‘How can you improve satisfaction and comfort in the economy cabin?’ This will

look into whether economy passengers are being left to fend for themselves as premium economy becomes more ‘premium’ and consider what comfort actually means to the passenger. Visitors can then attend a related session entitled ‘New visions for delivering a great passenger experience’. The final debate will address the current trend of connectivity within the cabin under the banner ‘How can you stack up the economics of the connected cabin?’ Questions to be debated include: whether airlines should forget about revenue and focus on driving savings by making the connected cabin part of the operations network; what impact social media will have on the cabin environment; and the role of ‘bring your own’, looking at whether airlines can extend branding across more touch points in the passenger journey. Each day will also feature in-depth case study sessions revealing behind the scenes stories of recent cabin projects and innovations, looking specifically at how to get the buy-in of senior management, obtain funding, ensure the right people and talent are involved and how to overcome the challenges of implementation. www.pax-intl.com | PAX INTERNATIONAL | 13

NEWS EVENT NEWS

New Venue for Cruise Shipping Asia Pacific UBM Live’s Cruise Shipping portfolio announced it would be moving the Cruise Shipping AsiaPacific conference and tradeshow to the Marina Bay Cruise Centre Singapore (MBCCS) from September 17-18 The move will give many visitors the first look at a modern terminal. The terminal recently welcomed RCCL’s Voyager of the Seas. “Having a unique perspective of one of Asia’s largest cruise terminals while also discussing modern key pressure points and opportunities for the industry is certainly going to produce a ground-breaking event. Already, the buzz surrounding the show is tremendously enthusiastic. We are looking forward to welcoming the world cruise market to Asia this autumn,” said Daniel Read, Portfolio Director of Cruise Shipping. Cruise Shipping Asia-Pacific 2012 includes a tradeshow and conference program focusing on the Asian cruise market. The exhibition will feature destinations, itinerary planning, shore excursion services, port and terminal development as well as ship operations, ship services and hotel operations. Social programs, travel agent training, and business matching opportunities will also be conducted at the event. “The collaboration between UBM and MBCCS demonstrates how stakeholders can find synergies and work together to grow Asia’s cruise industry while positioning Singapore as the region’s leading cruise destination,” said Melvin Vu, CEO of SATS-Creuers Cruise Services, terminal operator for the MBCCS.

GuestLogix User Group Conference looks at onboard retail, improving PAX experience In October, Guestlogix will open up its knowledge base to airline, rail and travel customers and partners to host the company’s fourth annual GuestLogix User Group conference October 1-3 in at the InterContinental Toronto Centre. As travelers become more reliant on personal technology (nearly half of U.S. travelers currently own a smartphone and 18% own a tablet device), airlines are looking to seize the critical revenue opportunities presented by new technologies in order to create new ancillary revenue streams and to monetize assets they already have in place. Ranging from new payment capabilities and fraud management tactics, to monetizing passenger interactions through IFE, the 2012 GuestLogix User Group Conference will offer three days of learning, interactive sessions and networking to help customers increase their knowledge of the rapidly evolving world of onboard retailing. Attendees will learn to create successful buy-inthe-sky programs, and learn about burgeoning technology trends and strategies that will merge the management of onboard retail operations with an improved passenger experience. This year’s conference theme, Innovation Through Collaboration, will focus on creating new and greater ancillary revenue streams. Sessions will deal with important issues within the industry such as contactless payments, evolution of payment options utilizing Chip and PIN and Near Field Communications (NFC) technology, and

using in-flight connectivity to enable onboard retail transactions through personal electronic devices such as smartphones and tablets. Sessions this year include: • Converting Consumer Mobile Devices into Onboard POS Terminals; • Monetizing In-Flight Entertainment – Driving New Revenues Through Self-Service Retailing • Device Management Strategies for Improving Onboard Store Performance; • Buy Onboard Panel: Growing Onboard Sales; • Global Payment Strategies for Reducing Onboard Risk; • Becoming an Analytics-Driven Organization; • Generating Awareness of DestinationBased Content to Drive Onboard Sales; • Capturing New Ancillary Revenues via Kiosk Sales & Advertising; • And many more. As a headline media sponsor, PAX International will be covering the event. For a full listing of sessions, sponsorship opportunities, or further details about the 2012 GuestLogix User Group Conference, please visit www.guestlogixusergroupconference.com or contact kkelly@guestlogix.com.

CRUISE NEWS

Royal Caribbean starts rollout of RFID soft drink machines Royal Caribbean International will introduce Coca-Cola Freestyle machines, featuring 125 different flavors of Coke products, on its fleet in 2013, with a few ships scheduled for installations in 2012 and the Majesty of the Seas being the first, getting her machine this past June.

In a blog post, Director of Fleet Beverage Operations Bob Midyette explained that “using medical micro dosing technology, flavor cartridges just slightly larger than those of the standard ink jet printer opened a world of flavors never available before.” He said that Coca-Cola and Royal Carib-

14 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

bean began the effort three years ago to integrate the changes needed for the machines to work onboard the ships, which included a few health code modifications for a marine environment as well as the addition of RFID (Radio Frequency Identification) to use with souvenir soda cups. The RFID cups allow guests to serve themselves for the period of their voyage and automatically expire after their voyage. A Sarasota company, ValidFill supplied the RFID embedded mugs.

NEWS CRUISE NEWS

Cruise terminal planned for Gold Coast/Surfer’s Paradise Australian developer Bob Ell is planning to build a new $200+ million cruise terminal in Gold Coast, Australia, also known as Surfer’s Paradise, according to local reports. The new facility would include three berths, a number of hotels, casino, water

park, surf club and yacht marina. The local surfing community is less than happy about the proposed project and has spoken out in local media. Royal Caribbean’s Australian Managing Director, Gavin Smith, said that the company

“may” back the new venture. “We would investigate the potential for capital involvement in any project,” said Smith, quoted in The Australian. Previous attempts to build cruise facilities in Gold Coast have not succeeded.

SUPPLIER NEWS

AMI Group honored by United Airlines

Representatives from AMI Group and United Airlines pose for a picture during a recent gathering where the company was awarded the carrier’s Supplier of the Year

Clearwater Seafoods gets stewardship certification Canada’s Marine Stewardship Council (MSC) has awarded Clearwater Seafoods Inc. certification of its Arctic surf clam fishery. Clearwater now has a total of seven species certified by the MSC, completing the certification of all its core products, and giving the company the widest selection of MSC-certified species of any seafood harvester worldwide. “These certifications represent a collection of significant milestones for Clearwater,” said a release from the company. “The deep–water clam fishery Arctic surf clams from Clearwater Seafoods, Inc.

16 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

AMI of Atlanta was recently given the “Supplier of the Year” award from United Airlines. Each year, United Airlines recognizes its top caterers and suppliers for their commitment to excellence. “First and foremost I would like to thank United for bestowing this honor to AMI. I feel it is a privilege to be part of the United team and work with the professionals within their organization,” said Dan Day, Vice President of Key Accounts, AMI. “It is a great honor for AMI to receive this award. It truly speaks to level of commitment the AMI team has to its customers,” said Denise Poole, CEO of AMI.

is the first of its kind globally to obtain MSC certification, while the snow crab fishery is the first in North America. These species join the Clearwater family of MSCcertified offerings including Canadian sea scallops, Argentine scallops, Canadian cold-water shrimps and Eastern Canadian offshore lobster.” The Arctic surf clam fishery operates year-round in Banquereau Bank off the coast of Nova Scotia and Grand Bank off the coast of Newfoundland and Labrador. Clearwater has developed the Arctic surf clam fishery since its inception in 1986 and is the sole supplier for this highquality product. The primary markets for Arctic surf clams are Japan and China, with a secondary market in the United States. Primary used for Arctic clams is in the production of sushi and sushimi.

NEWS SUPPLIER NEWS

New Retail Brand for LSG Sky Chefs

En Route notes 10 years in business

LSG Lufthansa Service Holding, in August, announced the launch of Fine Choice, a new global brand dedicated to the company’s activities in the prepared-food retail sector, one of its targeted adjacent markets. While airline catering, marketed under the LSG Sky Chefs brand, is and will remain LSG’s core business, extensive consumer and competitive research strongly indicated the need to create a dedicated business-to-business brand to market and promote the company’s already successful efforts in retail. “With the launch of Fine Choice, we are making a clear statement that we are fully committed to further developing our activities in the prepared-food retail segment,” said LSG’s CEO Walter Gehl. Fine Choice offers retailers a wide product line that includes traditional, contemporary, ethnic (kosher and halal) and specialized (vegetarian, organic and more) choices. There are also deep-frozen and fresh meals and snacks available. The specific offerings will differ from region to region, according to the needs and demands of the particular market. In addition to the wide variety of prepared foods, Fine Choice provides retailers a range of support services like menu and label design.

En Route International will celebrate its 10th birthday in September of this year and will note the anniversary at the International Flight Services Association event in Long Beach Since it was founded in 2002 at a small summerhouse, to its current headquarters near Windsor, En Route has grown to more than 30 employees in the U.K, U.S.A. and Dubai. En Route also supplies its own range of artisan breads, branded snacks and meals, designed for travel and is able to pack and brand products from mixed suppliers, offering the customer maximum flexibility and choice. Management at En Route was urging visitors at IFSA to visit their stand. The company is launching a number of new products and innovations.

18 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

PEOPLE NEWS

White to head international team at Green Gourmet Robert White recently joined Green Gourmet as International Business Development Manager. “Robert has been appointed International Business Robert White will work Development Man- the export market for the company’s ‘it’s ager for Green Gour- just…” line of products met, based at their head office in Gloucestershire, UK. With over 20 years in the food industry, Robert’s role is to lead the export sales of the company’s ‘it’s just…’ range of innovative hot snacks for the travel sector,” said a release from the company. Green Gourmet supplies a large range of frozen meat, poultry, fish and vegetarian products and supports the caterer with a full range of training and menu analysis services.

Holland America and Seabourn name two new directors Holland America Line and Seabourn have added Seth Brickman as Director, Onboard Revenue and Analytics, and Gerald Mosslinger as Director, Beverage Services. Brickman will analyze future trends and guide onboard revenue, manage tour operations technical development, and oversee port and shore operations analytics to enhance scheduling and logistics productivity. Most recently, Brickman was at Microsoft Corp. where he held senior business and financial management positions with the Xbox and MSN/Bing groups. As Director of Beverage Services, Mosslinger will manage bar-related beverage operations for the Holland America Line fleet including revenue activities and staff, as well as lend support to Seabourn. Most recently Mosslinger was with Joachim Splichal’s Patina Restaurant Group based in Los Angeles, where he served as Regional Vice President. In the past, he was Manager, Marine Hotel Operations, for Windstar Cruises. He also spent nine years at Seabourn, both ashore in the Miami, office and aboard the vessels.

Racket Group names new Executive Vice President Brandon Bauer has joined Racket Group as the company’s new Executive Vice President. Bauer brings extensive experience in finance, investment management, risk Brandon Bauer recently joined Racket management, and Group as Executive Vice President conflict resolution to his position at Racket Group. “With his experience and background in international relations, he is a great addition to execute our team’s strategies,” said Board Director Joseph Hoagland. Racket Group, based in Kansas City, is a supplier of amenities, comfort items and tableware to the airline industry.

Clearwater Seafoods Inc. appoints Jeff Duffin as Vice President of Marketing Clear water Seafoods Inc. recently announced that Jeff Duffin would be the company’s new Vice President of Marketing. Duffin will lead the company’s mar- Most recently, served keting team, while Jeff Duffin as Principal at his own marketing working in close colconsulting firm laboration with all facets of the organization to develop and implement Clearwater’s global marketing strategies, said a release from the company. Most recently, Duffin served as Principal at his own marketing consulting firm. Previously, he was Vice President, Marketing and Product Strategy with The Schwan Food Company leading a nine-brand portfolio. He has held various marketing positions with Land O’Lakes Inc., The Pillsbury Company and an international consulting role with the State of Wisconsin. “Jeff is a valuable addition to the Clearwater organization,” said Greg Morency, Chief Commercial Officer of Clearwater Seafoods Inc. in the statement. “His extensive marketing expertise, coupled with his knowledge of the global marketplace makes him ideally suited for this role.”

20 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Ben Fuller fills Sales Director position at digEcor Ben Fuller has joined the digEcor team as the new Director of Sales for Central and South America. Fuller will With a background in also be involved game design, product development and sales, in global business, Ben Fuller has joined the digEcor team product and marketas the new Director ing development. of Sales for Central and South America Fuller spent two years in Mexico City when his employer, International Game Technology, ventured into the country for the first time. He was responsible for directing operations, product management and sales. “I believe that we can be more aggressive in the marketplace and pursue more partnerships as well as differentiate ourselves from the competition with unparalleled service and offerings that our competitors simply won’t have,” Fuller said in a release announcing his appointment. “It won’t be an overnight change, but I firmly believe that we will look back in a year or two and be amazed at the change we’ve created.”

IFP hires IFEC expert for worldwide business development IFP has added Jackie Frimer as Vice-President of Worldwide Business Development to its global team. Frimer will develop the company’s international sales and business plans to leverage the company’s strategy of driving the in-flight industry to adapt to the evolving marketplace. Frimer has more than a decade of experience working in inflight entertainment and connectivity. She has worked at Panasonic Avionics, managing the marketing and public relations efforts. She later moved into content services at Interact where she brought her Latin American expertise to the company. “We are delighted to add Jackie’s expertise to our global sales team. Her wealth of hardware and IFE content knowledge will be instrumental to IFP’s business strategy as we embrace the move towards digital, handheld and connected environments, and push the industry to change the way it markets and delivers content services to today’s airlines,” Rob Hunter, CEO of IFP.

THE FAMILY OF BRANDS

REGIONAL REPORT

Downhome

Hawaiian

Heavy doses of local flavors and hospitality are behind the new North American cabin product launched this summer on Hawaiian Airlines by RICK LUNDSTROM

couple hours before passengers on Hawaiian Airlines flights from North America arrive at their destination, they’re reminded in several ways that their holiday is about to begin on a string of islands that make up the 50th state. That’s when the airline’s inflight entertainment systems begin what the carrier calls its Hawaiian Skies welcome. The destination is presented in several different ways. Flight attendants hand out maps of the island of Oahu and the airline’s signature cocktail made with Koloa rum from the island of Kaua’i is served with Maui Style Potato Chips. Long before that, the airline has made a concerted effort to please its passengers. At the airline’s airport desk, passengers have the chance to order premium meals, snacks and entertainment. Once onboard, they can linger near the galleys, sampling Hawaiian products. Flight attendants, which are assigned to specific rows in the cabin, have chatted and gotten to know the passengers. The new cabin product and wide selection of menu items were launched August 1 on North American flights. Though the name Mea Ho’okipa (I am host) has been part of Hawaiian Airlines’ service for a couple decades, this latest iteration has been joined by other Hawaiian terms. After takeoff, a musical jingle invites passengers to the Pau Hana (Finish Work) a term that

the airline’s Blaine Miyasato likes to use in place of the word galley. This heady mix of dining, cocktails, entertainment and hospitality could not be pulled off effectively without the full cooperation of the airline’s cabin staff, something that Miyasato said was accomplished with a few sessions of instruction to lay the foundation. “When the flight attendants understand it, they embrace it,” he said. “They get what we are trying to accomplish and how critical they are to making it happen. That is all good news.” The new service had been in place a little more than two weeks when Miyasato spoke with PAX International. In that time, he’d collected some anecdotal comments that led him to believe the airline was headed in the

22 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

The Hawaiian Kalua Pork sandwich is available for purchase in the Main Cabin

right direction. Letters from passengers had mentioned fight attendants by name. Another praised the airline for its emphasis on service that was a tribute to travel days long gone by. Hawaiian Airlines has bucked a trend in the industry. Over the years, Miyasato said the carrier has invested more money in its meal service, and kept meals complimentary. However it has also allowed passengers in the main cabin to purchase premium meals and the option is featured in the new service. Wine is complimentary on lunch and dinner flights.

Hawaiian favorites Prawn Salad is part of the Premium Service on Hawaiian Airlines.

Hawaiian Airlines serves five destinations in North America, most recently adding New York/Kennedy to its list of cities. Other recent additions are service from San Francisco and Oakland to the island of Maui. The airline will be receiving more A330s starting next year, planned for its growing international routes. The Mea Ho’okipa service to North America was in some ways modeled after the airline’s new international routes, said Miyasato. However, the airline also evaluated the individual needs of each segment. “We did not take a cookie cutter approach to how we serve our guest but really focus on what they want and what they need based on time and segment,” he said. Those passengers flying in the morning are greeted with several local products that have

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REGIONAL REPORT become popular: Hawaiian Sweetbread with Cream Cheese and Guava Jelly, dried slices of Mango, Papaya and Pineapple and Macadamia Nuts from a company called Tanioka’s are part of the breakfast. Lunch features Ginger Chili, Teriyaki Chicken with Steamed Rice and Savory Vegetables and Mango Cake or Kona Coffee Cake is served for dessert. All are served in the main cabin. What is known as Premium Island meals are available for purchase. Among them are a Kalua Pork Sandwich, Island Style Chicken, Prawns with Cold Noodles and Chinese Chicken Salad. All are accompanied by Maui Potato Chips and Hawaiian Spring water. Gate Gourmet is Hawaiian airlines exclusive caterer out of Oahu and Maui in Hawaii and several stations in North America. The caterer developed the meals with Hawaiian Airlines’ Executive Chef, Chai Chaowasaree who is owner operator of the Chai’s Island Bistro and Singha Thai Cuisine restaurants on the islands. The Chef ’s Pan-Asian and farmto-table influences are found throughout the Hawaiian Airlines menu, said Miyasato. One of the features of the new Mea Ho’okipa service is the concept of Pan Hua Snack Bar that is located in the center galley

section of the A330 and in the aft galley of the airline’s 767s. The Pan Hua snack bar is combination of socializing and shopping that the airline designed to “transform and not transport” the traveler. Island-style snacks that range from ramen noodles and the iconic spiced ham, Spam are available in various forms. Passengers can also buy a lei made of fresh flowers on flights to North America as well as a number of Hawaiian Airlines branded items. With the new North America ser vice now well underway, Hawaiian Airlines will be turning much of its attention to its growing list of international routes that it launched

two years ago with its first service to Haneda Airport in Tokyo. In October Sapporo will be the airline’s fourth city served in Japan. In late November the airline will add Auckland in New Zealand and Brisbane will be the second Australian city served by Hawaiian. Also next year, Hawaiian plans to add five new A330s, bring its fleet to 14 of the widebodies.

A few of the local products available in the galley section of Hawaiian Airlines Pan Hua snack bar

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ASSOCIATION REGIONAL REPORT: NEWSU.S. IN BRIEF

US Airways enhances international service with premium meal choices US Airways is the most recent carrier to add a selection of premium meals for purchase in economy class on its international routes. The carrier calls the meal choices DineFresh. Starting in August, US Airways began selling a caprise salad with balsamic dressing, Portobello mushrooms tortellini, a Mediterranean-style appetizer and turtle cheesecake. The other selection is citrusmarinated chicken

skewers, seasonal grilled vegetables, shrimp cocktail and crème brulee cheesecake. The meals sell for US $19.99. US Airways is working with Air Meals to bring the option to the passengers on international flights. The San Francisco company worked on a similar program with Delta Air Lines, when the carrier launched its DineUp program that offered passengers fresh, premium meals on

The DineFresh offerings on US Airways will sell for $19.99

24 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

transcontinental flights. “US Airways’ program showcases the appeal of pre-purchase of in-flight services and expands customer choice for carriers and caterers,” said Adam Bauer, Air Meals’ President and Co-founder in the August 3, release on the new program. Air Meals provides and manages the prebuy website, which is US Airways branded and connected to AM-1, a pre-buy software solution. With AM-1, US Airways defines their product offerings by flight, controls the inventory real-time, accepts credit or debit card payments, and automatically routes orders to catering stations. US Airways has also expanded its MarketPlace offerings with several brands. It has added the beer Shock Top, Belgianstyle wheat ale that will join the selection of Beck’s, Budweiser and Bud Light. Three snacks have been added which sell for US$3: Brent and Sam’s Chocolate Chip Cookies, Emerald Whole Cashews. Original Chex Mix wells for US$3.49.

SUSTAINABILITY

smart thinking This past year has been incredibly busy for Global Inflight Products. PAX International highlights their efforts, accomplishments and products that echo their strong dedication to sustainability by LAUREN BRUNETTI

ith decades of experience and service behind them, it is more than fair to say that Global Inflight Products (GIP) knows more than a thing or two about what the industry is looking for when it comes to sustainability and cabin service products. Based in Redmond, Washington, GIP has spent the last couple of years developing and promoting a new selection of inflight products that have a special focus on sustainability. “The airlines have always being interested in eco-friendly products, as long as we can offer them the same product quality at a similar or reduced cost,” Lisa W. Benzaoui, CEO of Global Inflight Products and Aviation Spares & Services International Co. (ASSIC) told PAX International. One of the most recent products launched by the company are their bagassebased napkins. “We turned our attention to bagasse napkins because we wanted to contribute to the reduction of deforestation,” Benzaoui explains. “We were able to

GIP has spent the last couple of years developing and promoting a new selection of inflight products that have a special focus on sustainability

provide this product at a very competitive price which is one of the main factors for an airline to select a new product.” The use of bagasse (commonly referred to as sugar cane fibers), eliminates the dependence of traditional wood fiberbased materials, which are normally found in disposable tableware and take hundreds of years to break down – not to mention, they also contaminate our soil, groundwater and oceans. “It always takes time to develop new products that appeal to our customer in terms of price and quality. As the demand for biodeLast year at IFSA, Global Inflight Products was awarded the gradable products Best of Show prize for their innovative and sustainable trade show booth design, made of 100% earth-friendly materials grows, new biobased products are

26 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

being introduced into the marketplace, prices will go down and our customers will be more inclined to buy these bio products.” Last year at IFSA, Global Inflight Products demonstrated their strong commitment to the planet with their unique trade show booth design concept, resulting in the company being awarded the Best of Show blue ribbon prize. The votes were based on corporate image, product innovation, design and creativity of the booth. “This design was developed with eco friendly materials such as cardboard, fabrics, MDF and we even used a recycled floor. It had very creative solutions to display the products, including a row of airline passengers made out of honeycomb cardboard,” explains Benzaoui. Designed by Paulina Chalita, the company’s booth was made from 100% earthfriendly materials. It also displayed their newest collection at the time called ‘Green is Possible,’ featuring a range of products made out of natural materials. The ‘Green is Possible’ product line specifically includes cutlery made from corn-based products, biodegradable cups, bags made of burlap and canvas, a cosmetic line that is 100 % free of Paraben, a blanket made of 70% bamboo and 30 % cotton and much more. These products, along with many others, will be on display for browsing visitors at IFSA in September, in Long Beach, CA.

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SUSTAINABILITY

Green tactics PAX International highlights various companies within the travel catering industry who are actively making an effort to preserve our planet Earth by LAUREN BRUNETTI

sustainable initiatives,” said Michiel Gosens, Global Corporate Communications Manager at Heineken International. Heineken is enjoyed in 178 countries around the world. With a worldwide footprint; the company has 140 breweries with operations in 71 countries, and they also emember when green was just a color? free, sustainable and compostable natural employ approximately 70,000 staff. In 2010, More and more airlines from around fiber products, Leafware’s plates and bowls Heineken shaped their contribution to a the globe are asking suppliers about made from fallen palm leaves, Novelis’ alu- sustainable society with their ‘Brewing a sustainability and chances are, if an minum products, and FC Meyer’s innovative Better Future’ strategy. “It’s the basis for onboard product can be recycled, bio- recycled paperboard snack boxes. what we stand for as a company,” Gosens degradable or made from natural resources, And for those who believe that a hefty explains, while adding that ‘Brewing a Betthey are interested. Over the past several price tag is usually attached to onboard ter Future’ is a result of extensive discusyears, the concept of ‘going green’ has evolved sustainability, McLaren was quick to sions with key stakeholders around considerably – and recycling is just the tip say that contrary to popular belief, the globe. “It’s a strategic initiative of the iceberg. This evolution has led many thoughtful, high-quality packagthat has provided a clear roadcompanies within the airline catering indus- ing can actually be affordable. map for the company, which Brewing try to not only launch green product lines, but “It’s our job to help present reflects Heineken’s long term a Better Future it has also spurred them to put unique and onboard food choices in the objectives.” thoughtful initiatives into place. best, most eco-responIn recent years, To be the sible way possible Heineken has impleWorld’s Greenest Brewer Fit for takeoff - without breaking mented a number of From source reduction to landfill diversion, the bank.” environmental iniGreen OnBoard specializes in providing At this year’s tiatives as part of Improve Empower Impact innovative and environmentally-responsible IFSA confer‘Brewing a BetEmpower our Continuously improve Positively impact people and the the environmental the role of beer solutions for inflight services. “Our purpose ence, Green ter Future’; communities in impact of our brands in society which we operate and business is to help airlines see through a green lens,” OnBoard among said Jeff McLaren, CEO and Founder of will be them Green Green Engaging HEINEKEN Responsible Partnerships Green OnBoard. And with that green lens, Brewer Commerce Employees Cares Consumption for Progress according to McLaren, every disposable item used onboard should be scrutinized. Governance, Senior management incentives, For example, ‘is it made from easily renewReporting & transparency, Supplier code, Communication & engagement able resources?’ or ‘is it made from recyclable material such as PET?’ Heineken’s ‘Brewing a Better Future’ strategy. “It’s the basis for what we stand for as a company,” said Michiel Gosens, Global Corporate Communications Manager at Heineken International According to McLaren, the cabin is also the next logical place where carriers are looking to find fuel-efficient and cost showcasing a variety of products, samples, include a new packaging policy, which aims efficient products. “Airlines have rightfully drawings, and prototypes, which will not to reduce the environmental impact of the focused on carbon offset and bio-fuel pro- only benefit the airlines themselves, but company’s packaging without any loss of grams that help minimize the environmental more importantly, lessen their impact on product integrity or quality, and a reduction effect of their daily operations. There are the environment. Some of the products that in the amount of water used in their brewing next steps, however, and these involve will be showcased this year include: printed process. “We also run shared value projects minimizing the amount of inflight waste folding cartons for snack boxes, suggestions all over the world; especially in Africa. There, heading to landfills,” he explained. “We for improved buy-on-board applications, we support ‘local sourcing’ to help the local have challenged our manufacturers to come and trendy, tasteful, airline-sized disposable farmers and their families to make a living up with innovative ideas that meet airline serving products. whilst we are saving transportation costs,” needs - with a focus on weight reduction, he explained. space constraints, budgetary concerns, Message in a bottle According to Gosens, Heineken’s entire source reduction and/or recyclability and “It is our belief that every company who uses approach for sustainability is based on the marketing capabilities.” resources from this planet for its supply chain concept of interdependence. “We are only a To name a few, some of the products cannot start early enough in integrating part of a bigger whole and to be successful, that Green Onboard stands behind include, sustainability as a strategic initiative. A good we have to be a relevant and value-adding MicroGREEN’s recyclable products, B4’s start is to know how other companies have towel-less hand sanitizers, Ultra Green’s tree- done it as there are so many good examples of CONTINUED ON PAGE 30

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Inflight Wine’s innovative packaging is made of plastic PetG, which feels and looks like a real vintage style wine-glass

part of the communities of which we are part of. Being sustainable is just as much about giving farmers the tools, know-how and financing to farm better in the long term, as it is about calculating C02-emissions.”

Striving for sustainability

PAX International also caught up with Tracy Kellett, Sales Director at En Route International, a global supplier of premium inflight bakery products, with distribution around the globe. “We strive to offer a greener option to our customers wherever we can, whether that is through the packaging we supply, the way in which we counteract our own carbon footprint, or the meal itself,” she said. With food waste and packaging waste as a key focus to the company, En Route’s strong commitment to sustainability started with the replacement of all foil trays to recyclable cardboard, made from a sustainable source. “Even if an airline is not yet able to recycle their cardboard, they can be sure our cardboard packaging is biodegradable, and that five trees are planted for every one that is cut down.” Kellett said. Following the successful transition to cardboard packaging for all of their meals, En Route International has also recently taken their sustainability commit-

ments one step further - by registering as a carbon conscious company through the ‘Trees4business’ scheme. Produced by a company called Carbon Managers, ‘Trees4business’ is an initiative which allows companies to make an annual commitment to plant either 100, 250 or 500 trees. Once planted, each company’s trees can be allocated within their business, and each company will then published on a public register, showcasing their accomplishment. “Planting these trees not only contributes towards the offset of our carbon footprint, but also towards the protection of wildlife and endangered species. Along with this, five trees are now planted for every one tree cut down to supply a large majority of En Route International’s card-

board packaging,” Kellett said. In other recent news, En Route International has also taken extra time to develop their latest ambient meal range, called yum.me, which offers sustainable packaging, and contains ingredients which are largely locally sourced and no preservatives. “You can’t change everything all at once, by selecting a few long and short-term initiatives you can make a significant change.”

New kid on the block

Although the company is relatively new, the experts at InflightWines have an extensive knowledge when it comes to wine, design, marketing and material sourcing. Founded by Robert Kerstens and Han Gulikers, InflightWines began in 2011, with their first wine concept being released at ITCA in Hamburg. “The basic product is a plastic PetG glass, which feels and looks like a real vintage style wine-glass,” said Robert Kerstens, Founder and Managing Director. “All the materials we use are made out of recycled components except the wine!” The Inflight wine-glass and packaging sleeve is proudly made out of 100% recycled material and both items can even be recycled after use. “We choose this material for environment reasons and of course sustainability for the brightness clarity and starkness,” Kerstens explained. In terms of the benHAND SANITIZER efits behind using this single-use liquid packets type of sustainable material, Kerstens says that a Great for lunch boxes & on the go long list exists – both for Kills 99.99% of common germs his company and for the & bacteria in seconds airlines themselves. “With our concept we reduce Made in the USA costs (the Inflight wineOver 50% of after-tax profits from B4 A HEALTHY BEGINNING glass is cheaper and has support Green and charitable causes a better wine) along with TO EVERY MEAL Follow us on volume and weight which is an important cost-factor Midway Advanced Products, LLC for the airliners.” He also VISIT US ONLINE! B4PRODUCTS.COM

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SUSTAINABILITY noted that the sustainable plastic glass prolongs the shelf life of the wine to at least one year.

Living the dream Over the years, family owned wine and olive oil supplier Castello Monte Vibiano Vecchio, has put a strong and innovative green plan in motion, while encouraging others to foster the same respect. According to Lorenzo Fasola Bologna, CEO of Castello Monte Vibiano Vecchio, the quality of their products starts from the purity of the environment, which is where their olives and grapes are grown. “We are inventorying our greenhouse gas emissions and lowering them year by year, towards our project, 360° Green Revolution. It means that we look for all of the best practices and interventions that we can, to try to absorb more quantity of GHG emissions,” he explains. Since June 2010, Monte Vibiano has offered their visitors the opportunity to discover the secrets behind their famous collection of olive oil and wines through their unique eco-tours, which are conducted aboard electric vehicles and travel around the entire estate. Visitors begin their tour at the wine cellar in the valley, and from there, they board electric vehicles

The Castello Monte Vibiano Vecchio estate offers visitors unique eco-tours, which are conducted aboard electric vehicles

for a ride to the nearby hills and fields. When initiatives around the estate as well, such the tours first began, the estate only received as giving their employees bicycles to help a few visitors each month, but now, thanks to encourage them not to drive to work, and social media and word-of-mouth from posi- conserving energy with a double barrier roof. tive reviews, Castello Monte Vibiano Vecchio “We are just a medium size farm and alone receives more than 10,000 people for the tour we will never make a huge impact. But with every single year. the help of our suppliers and our customers, The Fasola Bologna family has also imple- we will go into the future with great results mented a number of other environmental that will benefit all of us.”

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COMPANY REPORT

MOVING ON UP Bunzl Distribution settles into a new headquarters in St. Louis and streamlines operations with an updated e-catalogue by MARYANN SIMSON

ith thousands of employees in more than 80 locations around the globe, Bunzl plc is a leading UK-based specialist distribution group supplying a broad range of non-food consumable products that are essential for its customers to operate their businesses. Active in 23 countries, main customers of Bunzl plc include grocery, foodservice, cleaning and safety, non-food retail, healthcare and the travel sector. Bunzl Distribution is the largest division of the US$8.2 billion group and has been working with airlines in North America since it established a presence in the United States in 1981. “Bunzl Distribution partners with airlines in the US and Canada to provide inflight catering solutions on a next-day basis, saving them time, space and money in the process,” explains Angie Dahman, Sales Representative After 25 years at its Emerson Road Location in Creve Coeur, Missouri, Bunzl Distribution moved its headquarters roughly one mile east to a larger, seven story building

with Bunzl in Anaheim, California. “We supply all types of disposable operating products, including custom-printed paper and plastic service ware, lavatory supplies and other amenities, plus non-perishable food and beverages.” Today, as Bunzl prepares to exhibit at IFSA Long Beach for 24 years, the company continues in its quest to improve all operations and customer service through a multitude of ongoing projects. In recent months, the firm has made some key acquisitions. The Chicago-area company FoodHandler Inc., a leading supplier of

The new Bunzl warehouse in Burlington, Ontario is 137,000 square feet

disposable gloves and other food handling money, while allowing them 24/7 access to products for the foodservice industry, posted their products and information about their sales of approximately US$100 million in 2011 account,” says Dahman, adding that not all and was purchased by Bunzl in May. Then of these customers have opted to implement in July, the group welcomed the employees the greener alternatives “We are able to supply of Service Paper Company to its ranks. With green products to the airline industry; howthree locations serving the grocery, food- ever, many of the airlines are interested in the service and food processor and industrial least expensive option in order to control costs.” packaging markets of the Pacific Northwest Despite its string rate expansion, the folks for more than six decades, the 2011 revenue at Bunzl seem to have a business formula of the business acquired was US$61 million. that brings the organization success on and “Bunzl strives to grow organically through off the books. For the last several years, the acquisitions that are a good fit company has landed on Transport Topics and value to our existing busi- magazine’s Top 100 Private Carriers list. The ness,” Dahman explains. “This group was also recognized earlier this year allows us to better serve our by the St. Louis Regional Commerce and existing customers and gain new Growth Association (RCGA) as one of the customers in the airline industry “Top 50 Businesses Shaping our Future.” and other markets we serve.” The company also awards a number of North of the 49th parallel, scholarships to help deserving students with Bunzl is also growing its foot- the cost of University and encourages employprint. In Burlington, Ontario ees to achieve their best through several (a suburb of Toronto situated incentive recognizing the best branches, manroughly 50 kilometers from the agers and sales reps throughout its network. city’s core) the company recently In January, after 25 years at its Emerson opened a new, state-of-the art Road Location in Creve Coeur, Missouri, distribution centre. At 137,000 square feet, Bunzl Distribution moved its headquarters the facility is poised to dramatically improve roughly one mile east to a larger, seven story service to Bunzl’s supermarket, retail, food building. The move will allow Bunzl to conprocessor and airline customers throughout tinue its growth, while providing optimal the province. space and improved amenities for the 200 Customers in North America are already staff currently employed at the branch. “We benefitting from another recent improvement; are pleased to find an ideal space for our the newly updated e-catalog featuring the North American headquarters in St. Louis,” company’s specially developed ‘be green’ line said Bunzl Distribution President and CEO of environmentally friendly products. Patrick Larmon at the time of the move. “It “We recently streamlined the ordering was a top priority to remain in the area since process for our customers by upgrading we have many experienced employees here, our e-catalog. This saves them time and and our people are our greatest asset.”

32 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

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COMPANY REPORT

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SQUARES Oakfield Farms Solutions reshapes our perception of the inflight meal box by MARYANN SIMSON

Visit us 09/18th-20th at the ISFA Show 2012 408

e recently asked Lisa Douglas, Director of Sales and Product R&D at Oakfield Farms Solutions to share with us some of the reasoning behind her company’s ongoing development of innovative meal and snack box styles. Helping competitive airlines differentiate at every opportunity is a big part of what Oakfield Farms Solutions does. This is why, in the past year, the company has created and brought to market some ingenious new designs based on three themes: Functional Surprise, Gift Inspired and Smart Packing. A Functional Surprise, says Douglas, is a box which, from the outside, appears to be a fairly traditional square or rectangle box. The surprise is only revealed when the passenger opens it. For example, she and her team are particularly excited about their new Tablet Box. “Once the passenger has enjoyed the snacks contained within, with a few small folds and tucks, the box becomes an easel-style stand designed to hold a tablet or e-reader at a comfortable angle for watching movies or reading,” she explained, adding that the company’s Picnic Box also offers a Functional Surprise, in the form of a top that folds into a placemat with adult and children’s designs. The Seasons snack box is what the company calls a ‘Gift Inspired’ option. It features a variety of box-top closures, where the box closures come together to form a butterfly, leaf or snowflake. Variations of this concept include a box that resembles a picnic basket and one that looks like a briefcase or suitcase. The ‘Smart Packing’ range of boxes allows for just this, and helps airline maximize valuable drawer space in service carts. All Oakfield Farms Solutions boxes are printed on food grade recycled board unless otherwise requested by a customer. Delta Air Lines has recently incorporated several of these designs into their onboard retail program. The Tablet Box becomes an easel-style stand designed to hold a tablet or e-reader at a comfortable angle for watching movies or reading

34 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

World Travel Catering & Onboard Services 9 â&#x20AC;&#x201C; 11 April 2013

Hamburg Messe , Germany

The event for travel catering & onboard services Save the Date 9 â&#x20AC;&#x201C; 11 April 2013 World Travel Catering & Onboard Services Expo provides a dedicated business platform for those responsible for catering operations, passenger comfort and buy-onboard items during air and rail travel. To book a stand contact: Daniel Kazimierczak Tel + 44 (0) 208 910 7132 Email daniel.kazimierczak@reedexpo.co.uk Enquire about visiting at: www.worldtravelcateringexpo.com/enquiry

Co-located with:

Organised by:

AT IFSA

A piece of the

pıe

Whether run by ambitious newcomers or seasoned veterans, small and medium sized companies are continually watching for trends and looking for that big sale in the airline catering sector by RICK LUNDSTROM

hen a call is placed to Frank Carpenito, President and CEO of Dancing Deer Baking Company in Boston, there is a good chance that he, and not a secretary, will be picking up the telephone first. It is a small company and relative newcomer to the airline market. Yet, with the help of modern distribution channels and publicity from publications such as USA Today, and social networking opportunities galore, the small company has earned a nationwide reputation for its highquality indulgences. Airlines have enough faith in the Dancing Deer cookies and brownies that at least one carrier now serves them in First Class cabins domestically. At September’s IFSA Conference and Trade Show in Long Beach, the head of another company will be greeting old friends and business partners in the busy aisles. Jamie Calvetti has been attending the event since he was a teenager, when it had a reputation for extravagant gatherings and late-evening card games that are still talked about in the industry. SunButter, from Red River Commodities, is a peanut free alternative and shelf-stable protein source

36 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

A U.S. heartland roaster of sunflowers has built a small customer base among airlines skittish about boarding peanut products. Another has an easy adaptation of its rich natural products that allows passengers a guilt-free indulgence tailor made for the buy on board market. What they all have in common is a history and a story to tell. They bring these experiences to their quest for a piece of the U.S. airlines food service market, which topped out at approximately US$2.1 billion in 2011, according to yearend figures from the Bureau of Transportation Statistics (which tallies the reports on spending by the airlines). They will compete for their slice of the pie with other companies from the U.S., Canada and abroad at this year’s conference in sunny California.

Where’s the beef? No one knows the freewheeling aspect of IFSA Conference and Exhibition more than Jamie Calvetti, President of James Calvetti Meats in Chicago. The younger Calvetti has been attending the IFSA gathering since his father turned the event into a yearly family vacation for he, his siblings, and his mother, who attended the women’s functions. James Calvetti was also one of the pioneers of the industry, earning business from United Airlines when the carrier had its own airline catering kitchens, as far back as the 1940s and ‘50s (see sidebar story). Much has changed in the industry since the company was first founded.

AT IFSA The veal and lamb may be gone and the short ribs may now be exported to Korea, but Calvetti said airlines are still seeking out premium beef that the company supplies to satisfy the passenger just before they hit the recline button and settle in for a movie or an evening’s rest. “We have a reputation for quality and service,” he said. “And for somebody that spends $8,000 to $12,000 for a seat, and now a bed, the airline puts out a high-quality product.” Right now, Calvetti said the company is not only selling to the airlines, but also looking to get its hands on as much stock as it can. This year’s drought and failed corn crop has made the next several months something of a question mark for the beef industry. But rumors are still rumors, said Calvetti. Underreporting by cattle producers may still leave room for several hundred thousand cattle that were originally not part of the estimates. “We take all reports with a grain of salt,” he said. “That is where 38 years of experience will get you.”

IFSA Conference Juli Tubby will be found at the AMI InFlight stand giving visitors a chance to sample the company’s SunButter products that have been part of the buy-onboard packaging of Alaska Air and the snack boxes on United’s Ted airline subsidiary. SunButter comes from the kernel of sunflowers grown the northern United States, much of it in North Dakota. Red River Commodities markets the SunButter product as alternative to peanut butter for an industry that still is nervous about boarding and serving peanut products. SunButter is high in vitamin E, iron and several other vitamins and minerals are found in sunflower seed. Red River Commodities is now a major source of roasted sunflowers in the United States, selling its products for confectionary consumption and baking to large companies like Frito-Lay and private labels. “Our major business is retail in the U.S. and Canada and it is growing at a 30 percent rate per year. We have been having a great time with that and gained some loyal A peanut alternative customers because we are peanut free,” said Another company highly dependent on the Dan Hofland, Vice President of Marketing. agriculture markets is Red River Commodi- “Most of the airlines would be our customer ties of Fargo, North Dakota. At this year’s for that very reason.”

An award winner, individually wrapped brownies from Dancing Deer Baking Company in Boston

AMI/DFmarketing_Layout 1 12-08-27 10:34 AM Page 1

Your Partners for Catering Solutions out of Europe Come talk to us at the AMI Booth Wishing everybody a successful IFSA in Long Beach, Calfornia

www.amigrp.com

Booth #400-417 + 512, 514,516

www.dfmarketing.de www.pax-intl.com | PAX INTERNATIONAL | 37

AT IFSA

Can’t keep a Calvetti down When James Calvetti began selling beef to United Airlines, the carrier owned up to a dozen of its own airline kitchens. Despite the fact they had a single owner in the form of a major airline, they were rather autonomous operations and it showed in the way they purchased and served their onboard meal product. “What they were getting was something different all over the country and at different prices,” said Jamie Calvetti, son of the founder of the Chicago-based company. The elder Calvetti, who was working for a Chicago meatpacker, Pfaelzer Brothers, convinced the airline that hand-cut tenderloin beef purchased from a single source at one fixed price could improve quality and reduce costs. The airline saw the wisdom in the central-purchasing concept years before it took hold industrywide in airline catering. Soon frozen beef was packed in dry ice and loaded in the belly of the airline’s DC6s and DC7s along with china, tableware, and other products. Shortly after that, Pfaelzer picked up business with American Airlines, Eastern Airlines and the large airlines caterers like Dobbs House and Marriott Hot Shops. Aboard the propeller aircraft used during the 50s, a trip between Chicago and Denver could take four hours. During that time the caviar was scooped and the Champagne flowed liberally to a prederegulation group of travelers who were paying premium prices to fly and would expect nothing less. The good times continued into the late 50s. Then Boeing launched the 707 wide body jet, and the trip that would have been four hours was cut drastically. Flights between Chicago and St. Louis were now 45 minutes. “They told my dad, ‘Calvetti you’re dead,’” Jamie Calvetti said. “They’ll never have time to serve food.” But as it turned out, the industry continued to grow and evolve along with Calvetti’s airline business. With the ability to fly nonstop transcontinental and non-stop across the Atlantic Ocean, the business grew exponentially. In 1974, James Calvetti left Pfaelzer to form his own company, James Calvetti Meats. Calvetti meat products are now sold domestically and internationally. They can be found in high-volume airline catering and fine dining restaurants and with distributors across the country. The company also offers a variety of marinated protein products. However, the airline industry still remains an important customer at James Calvetti Meats. Jamie Calvetti, now 57, remembers the excitement of the early days of air travel and airline catering. He carries on the family name of a father who was a pioneer to the airline catering industry. Jamie Calvetti of James Calvetti Meats in Chicago

38 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Give & Go in Toronto makes the two-bit pack in 20-gram portions for each item

Red River Commodities has packaged the product for use in several markets. The company first marketed SunButter in a five-pound tub for school lunch programs. It now has a 1.1-ounce pouch, a 1.5 ounce cup, and a 1-pound jar for retail sales.

All about the flavor Named after an antique shop in Maine owned by one of the company’s founders, Dancing Deer Baking Company products are now part of the First Class cabin offerings on Delta Air Lines. Dancing Deer has been around for 18 years making all natural premium scratch-baked brownies and cookies. The company works through the Hoffman Group in Seattle, which is its broker. “We think we have a very solid offering for the airline industry, particularly for those airlines that are interested in differentiating themselves using food as a vehicle to do that,” said Frank Carpenito, who joined the company in 2008 as President and was named CEO three years later. In addition to impressing Delta Air Lines, the company’s line of brownies has impressed nationwide media. USA Today conducted an internal food panel taste test, and named Dancing Deer’s Chocolate Chunk Brownie the best brownie available on the market. Just last year, in an independent blind taste test and national online consumer survey, consumers voted Dancing Deer Chocolate Chunk Brownie “America’s Best Brownie.” Though now found in the front cabin, Dancing Deer is expanding its offering of products for the both buy-on-board and complimentary basket sectors with a range of cookies that will be packaged in individual serving bags in three flavors and small boxes containing six individually-wrapped single serving packages offered in four flavor varieties. “I think we are making some very solid progress,” Carpenito said. “We have brought a few new products to IFSA each year.” This will be the fourth IFSA event for Give & Go Prepared Food, a company that supplies its Two-Bite products to large retailers in the United States and Canada. In addition to its business in the airlines, Two-Bite products are served on Via Rail in Canada. The company has a 200,000 square foot production facility near Lester Pearson Airport in Toronto. For the airline industry, Give & Go is represented by AMI InFlight. “We did not have expectations, starting from ground zero,” said Susan Smith, National Food Service Sales Manager at Give & Go. “It is a high-quality product that is nicely accepted by the passengers…it is a guilt free portion.” A Two-Bite is approximately 20 grams of goodness. The company’s Mini Cini has been sold as part of United Airlines’ buy-on-board service, and its brownie products have given the company a worldwide reputation. The company also produces macaroons and a European style pie called a crostatas.

Find out what business and networking opportunities are in store at this yearâ&#x20AC;&#x2122;s IFSA Annual Conference & Exhibition.

September 18-20, 2012 â&#x20AC;˘ Long Beach, CA

Co-located with the Airline Passenger Experience Association (APEX).

2012 Schedule of Events International Flight Services Association Annual Conference & Exhibition Tuesday, September 18 – Thursday, September 20, 2012 (As of 8/17/12)

Monday, September 17, 2012 0800 – 1700

1600

Contractor Set-Up Long Beach Convention Center, Hall C

Tuesday, September 18, 2012 0800 – 1700

Exhibitor Set-Up Long Beach Convention Center, Hall C

1500 – 1700

Registration Desk Long Beach Convention Center, Lobby

1100 – 1500

Board of Directors Meeting* Renaissance Long Beach Hotel, Corsican Room

1700 – 1800 Opening Reception Renaissance Long Beach Hotel, Renaissance Ballroom Evening open for entertaining & hospitality suites

Wednesday, September 19, 2012 0730 – 1700

Registration Desk Long Beach Convention Center, Lobby

0800 – 1100

Exhibitor Set-Up Long Beach Convention Center, Hall C

0815 – 0845

Mimi Donaldson, MimiSpeaks! Long Beach Convention Center, Grand Ballroom

0845 – 0900

Break

0900 – 1000

Dave Hilfman Senior Vice President Sales, United Airlines Long Beach Convention Center, Grand Ballroom IFSA Foundation Presentation Long Beach Convention Center, Grand Ballroom

1000 – 1030

1730 – 1830

Best of Show Announcement Long Beach Convention Center, Hall C Leader’s Reception* Renaissance Long Beach Hotel, Naples Ballroom

1900 – 2300 Social Networking Event, co-located with APEX Museum of Latin American Art Sponsored by Harvey Alpert & Company and The Coca-Cola Company 2230 – 0100

Hospitality Suite SIP at the Renaissance Sponsored by McGuire & Associates

Thursday, September 20, 2012 0800 – 1700

Registration Desk Long Beach Convention Center, Lobby

0830 – 0900

Annual Business Meeting Long Beach Convention Center, Grand Ballroom

0900 – 1000

Hot Topic Roundtable Session Long Beach Convention Center, Grand Ballroom

1000 – 1100 USDA/FDA Presentation Dr. Cheryl Berthoud, U.S. Department of Agriculture Bruce Kummer, Food and Drug Administration Long Beach Convention Center, Grand Ballroom 1100 – 1600

Exhibit Hall Open Long Beach Convention Center, Hall C

1200

Lunch Long Beach Convention Center, Hall C

1230 – 1300

Chef’s Competition Showcase #1 Long Beach Convention Center, Hall C

1300 – 1330

Chef’s Competition Showcase #2 Long Beach Convention Center, Hall C

1100

Ribbon Cutting Long Beach Convention Center, Hall C

1500

1100 – 1700

Exhibit Hall Open Long Beach Convention Center, Hall C

1800 – 1900

Closing Reception KDB – Kitchen Den Bar Long Beach

1200

Lunch Long Beach Convention Center, Hall C

1900 – 2230

IFSA Foundation Rock and Bowl◊ KDB – Kitchen Den Bar Long Beach

1400

Tradeshow Raffle Drawing Long Beach Convention Center, Hall C Sponsored by Treasury Wine Estates

* By invitation only ◊ Ticket required for entry

Announcement of Chef’s Competition Winner Long Beach Convention Center, Hall C

2012 Conference Speakers Dave Hilfman Senior Vice President Sales, United Airlines

Mimi Donaldson MimiSpeaks!

Dave Hilfman is responsible for directing the efforts of a team of more than 800 sales professionals who manage sales programs, relationships and revenue with corporations, travel management companies and distributors around the world. Mr. Hilfman was previously Senior Vice President of Worldwide Sales for Continental Airlines from 2004 to 2010, where he oversaw a team composed of more than 600 sales professionals. Mr. Hilfman started his airline career in 1981 with Eastern Airlines as a campus sales representative at the University of South Florida. He held sales positions of increasing responsibility with Eastern throughout the southeastern United States until joining Continental Airlines in 1986 where he served as Regional Sales Manager in New York City and Director of the Western Sales Division based in Los Angeles. In 1992, Mr. Hilfman moved to the airline’s corporate headquarters in Houston, where he held the positions of Senior Director of U.S. Field Sales, Vice President of Multinational Sales and Revenue Programs and Vice President of Sales and Reservations. Mr. Hilfman graduated from the University of South Florida with a degree in finance. He is an avid golfer and has one son.

As of 8/2/12

Rick Lundstrom Editor-in-Chief, PAX International

Mimi’s latest book is about success and football: Necessary Roughness: New Rules for the Contact Sport of Life. As a very funny, football female, Ms. Donaldson uses football as a metaphor for shaking off the bad plays, or roadblocks of challenging times, and leading with perseverance and courage. For over twenty years, Ms. Donaldson has captivated audiences from the Fortune 500 to the just plain fortunate. She has won acclaim for her rousing keynote speeches, compelling workshops, and in-house training programs. She has shared the keynote platform with Colin Powell, Katie Couric and Maya Angelou. Ms. Donaldson has spoken for the National Association of Catering Executives and Compass Group North America.

Rick Lundstrom is the Editor-in-Chief of PAX International magazine. He was part of the original team that founded the magazine in 1997. Since then, PAX International has launched a twice-monthly online newsletter and website. He has spent more than 20 years in aviation/travel journalism, editing Onboard Services magazine in the early 1990s. He was also the Managing Editor of Airline Executive International and Associate Editor of Commuter Air International. He has also written articles for several food service, travel and business publications. Mr. Lundstrom and his wife, Lauren make their home in Minneapolis, Minnesota. His interests include camping, hiking, fishing and travel.

She holds a Bachelor’s Degree in Speech and Dramatic Arts from the University of Iowa, and a Master’s Degree in Education from Columbia University. For 10 years, she was a staff Human Resources Specialist with Walt Disney Company, Northrop Aircraft, and Rockwell International.

Hot HotTopic TopicTable Table Moderators Moderators Bill Abraham

Randy Barnard

Rob Gallagher

Vice President of Sales and Operations, eGate Solutions/gategroup

Managing Director of North America Solutions, LSG Sky Chefs

Manager, Catering & Onboard Service, Virgin America

Andrew Stasium

Charlie Ahern

Erika Frederick

Lisa Luchau

Manager, Catering Procurement, Virgin America

Director of U.S. Sales and Marketing, Novelis Foil Products

Manager, Environmental Sustainability and Materials, United Airlines

Director Onboard Food and Beverage, Alaska Airlines

Tom Malone

Jeff McLaren

Judy McLaren

Tom Zatkulak

Chief Executive Officer, MicroGREEN, Inc.

President, Green OnBoard

Marketing Specialist, Green OnBoard

Vice President Strategic Sourcing, Bunzl

Dr. Cheryl Berthoud*

Barbara Boyer, RD, LDN

Dean Davidson

Bruce Kummer*

Senior Staff Veterinary Medical Officer, U.S. Department of Agriculture

Director of Quality Assurance and Food Safety, Air Fayre

Government Affairs Consultant, International Flight Services Association (IFSA)

Interstate Travel Program, Food and Drug Administration

Madeline “Lani” Olds Director of Catering, Hawaiian Airlines

Mary Ann Dowd Sr. Manager Regulatory Compliance, United Airlines

*These speakers will also be participating in the FDA/USDA Presentation on Thursday, September 20 at 10 a.m.

2012 Chef’s Competition Competitors Chef Garry Kneale

Chef Sara Lawson

DHL

LSG Sky Chefs

Chef Garry Kneale’s passion for food has excelled his vibrant career. His experience in the kitchens of cruise ships, hotels and restaurants allows him to bring diversity to the kitchen of DHL. His desire to master the flavors of the world makes Chef Kneale a great asset to DHL, the global market leader in the logistics industry and the logistics company for the world. Prior to DHL, Chef Kneale had an extensive career with Northern Foods.

Chef Ravi Nage Gate Gourmet North America

Chef Nage joined Gate Gourmet in July 2009 as an Executive Chef running the Washington Dulles Airport kitchen. He was drawn to the kitchen since he was a little child growing up in Mumbai, India. Chef Nage helped his mother cook and as his interest in food grew, he started experimenting with his own recipes. He trained at the Taj Mahal Hotel in Mumbai, and completed his classical apprenticeship at the Hilton Dubai, U.A.E. Chef Nage has won a number of awards, including Diamond Chef 2007, multiple honors from Salon Culinaire and first place for two consecutive years at the Annual Ice Festival at Colio Estate Wine Festival.

Judges

Michel Blanchet Owner, Michel Cordon Bleu

Chef Sara Lawson is the Executive Chef of Program Management for LSG Sky Chefs. Since February of 2007, Chef Lawson has led menu design, recipe development and menu presentations for major airlines in the Asia-Pacific Region. Her background includes a foundation in restaurant & hotel finedining, movie catering, research & development of manufactured foods, and specialty ethnic cuisines and ingredients. Chef Lawson’s talent is focused on authentic Kappo-style Japanese cuisine and she specializes in intricate kaiseki menu design. Born and raised in Southern California, she enjoys spending her spare time exploring nature and international cuisine with her family, including her newborn child prodigy son, Triston.

Chef Stephen Parkerson Flying Food Group

Chef Parkerson began his 20 year culinary career in some of the South’s finest kitchens. After several years learning the ins and outs of the kitchen, he decided to hone his craft at The Culinary Institute of America, where he finished near the top of his class. After working for Grant Achatz at both Trio and Alinea, he found his way into off premise catering at Blue Plate in Chicago. He joined Flying Food Group in the fall of 2011.

Alain Giraud Chef and Owner, Maison Giraud

J. Hemmer Cuisine Solutions

Jeffrey Mora Corporate Chef, Los Angeles Lakers

2012 Officers David Loft President dnata

Pam Suder-Smith Vice President gategroup

Simon Soni Treasurer Virgin Atlantic Airways, Ltd.

Paul Platamone Secretary Harvey Alpert & Company

Vicky Stennes Chairperson JetBlue Airways (retired)

2012 Board of Directors

Jane Bernier-Tran United Airlines

Bob Blackburn LSG Sky Chefs

Chris Jackson DHL Supply Chain

Marcel Lagnaz Gourmet Foods, Inc.

Keith McGrath deSter Corporation / gategroup

Mark O’Sullivan Michael J. Devine & Associates

Denise Poole AMI Inflight

Jill Surdek American Airlines

Jaime Arturo Viola Philippine Airlines, Inc.

Peter Wilander Delta Air Lines

Hideo Miyabe TFK Corporation

2012 Planning Committee Paul Normand Harvey Alpert & Company Chair

Jay Cravens Delta Airlines Co-Chair

Cathy Sachse FedEx Express Co-Chair

Mike Fishburn British Airways Past Chair

Jim Armstrong United Airlines

Jim Ball Flying Food Group

Bob Blackburn LSG Sky Chefs

Diego DeAstis D.F.S., Inc.

Gregg Fly D & F Marketing, Inc.

Kimberly Guanci Campione D’Italia Foods, LLC

Marcel Lagnaz Gourmet Foods, Inc.

Kevin Miller Gate Gourmet

Mark O’Sullivan Michael J. Devine & Associates

IFSA Exhibition Floorplan REVISION DATE:

As of 8/15/2012

8/15/2012 ATL/BCM

IFSA 2012

SEPTEMBER 2012

BOOTH COUNT

Long Beach Convention Center EXHIBIT HALL C Long Beach, California

Inventory as of 08/15/2012 Dimension 10'x10' 20'x20' 20'x30'

Size 100 400 600

Qt 14

Totals:

GRASS & TREES F.E.

F.E.

F.V. F.E. F.V.

BLDG. LEGEND:

F.E. F.V. F.E. F.V.

ATM MACHINE TELEPHONES

EXIT

FIRST AID STATION CONCESSION AREA

LSG 6m x 6m

DRINKING FOUNTAIN

PUBLIC ELEVATOR WOMEN'S RESTROOM

341

440

MEN'S RESTROOM

240P 239P 338P 339P 438P

134

135P 234P

132

133

232P

130

131

230P

128

129

228P

126

127P 226P

BUFFET TABLES

NETWORKING LOUNGE

435P 534P

535P 634

433P 532

533

118

323P 422P

123_P 222_P

10'

121

220P

119

218P

30'

10'

116

117

216P

114

115

214P

215P 314P

112

113P 212P

213P 312P

529

628

631

427P 526P

527

626

629

624

627

525

10' 10'

313P 412P

ALL ELECTRICAL COMES FRO

COLUMN DIMENSIONS =

G GAS SERVICE (LOW PRE

619

10'

617

20'

415P 514P

20'

513P

413P 512P

615

EXIT

613 F.E. F.V.

10'

110

CEILING HEIGHT IS 25'

633

20'

417P 516P

10'

SEISMIC COLUMNS

625

20'

519P

315P 414P

635 10'

429P 528

421P 520P

317P 416P

20'

632 630

10'

219P

637

531

423P 522P

321P 420P

10'

639

431P 530

20' 122

641

10'

120

539

10'

136

EXHIBIT HALL B

548

439P 442P 443P

LOADING DOCK

139P 238P

138

340

HANGAR DOOR

241

242

106

107

206P

104

105

204P

102

103

202P

209P 308P

309P 408P

409P

307P 406P

407P

205P 304P

305P 404P

405P

203P 302P

303P 402P

403P

10'

F.E. F.V.

109P 208P

F.E. F.V.

CYBER CAFE

108

SOLD BOOTHS

DRAWING STARTED:

02/02/2011 ATL/MDM 301P 400P

101P 200P

401P

FILE PATH:

SE FR RV EE IC MA E N DE SK

100P

DRAWING NAME:

IFSA 2012_08.15.2012 HALL NAME:

LBCC/EXHIBIT HALL C

50'

JOB NUMBER:

F.E. F.V.

AIRWALL STORAGE

F F. .E. V.

Chef's Stage

#200 Chairs

ENTRANCE

282422

ACCT. EXEC.:

DOBSON HARRIS

NOT TO SCA

DISCLAIMER

50'

FEIGHT ELEVATORS

EVERY EFFORT HAS BEEN ENSURE THE ACCURAC INFORMATION CONTAINE FLOORPLAN. HOWEVER NO W EITHER EXPRESSED OR IM MADE WITH RESPECT TO THIS IF THE LOCATION OF BUILDIN UTILITIES OR OTHER ARCH COMPONENTS OF THE F A CONSIDERATION IN THE CO OR USAGE OF AN EXHIBIT, IT RESPONSIBILITY OF THE EX PHYSICALLY INSPECT THE VERIFY ALL DIMENSIONS AND C

Exhibitors (as of 8/17/12)

Jazz Fine Foods .............................................................................. 123P

Air Fayre ......................................................................................126, 128

John Horsfall & Sons Ltd. ..........................................................209P

Airmarket, LLC ...............................................................................305P

K & W Food Brokerage Services, Inc. ........................ 214P, 216P

Albert Uster Imports.................................................................... 304P

Kaelis ..................................................................................................420P

AMI Group ... 400P, 401P, 402P, 403P, 404P, 405P, 406P, 407P, 408P, 409P, 412P, 413P, 414P, 415P, 416P, 417P, 512P, 514P, 516P

Leahy-IFP .......................................................................................... 442P

ty 48 2 1

SqFt 14,800 800 600

16,200

Anheuser-Busch ................................................................................631 Bailly / A L’Olivier ...............................................................................115

Linstol.................................................................................................302P LSG Sky Chefs ..................................................................................... M1

Best Partner Food ..................................................................... 116, 118

McGuire and Associates ....................525, 526P, 527, 528, 529, 530, 531, 532, 533, 534P, 535P, 539, 548

Brown-Forman Beverages ............................................... 113P, 212P

Michael J. Devine & Associates ............................................... 301P

Bunzl Distribution, Inc...................................................... 215P, 314P

MillerCoors ......................................................................................308P

Campione D’Italia Foods, LLC ....................................... 213P, 312P

Minibite by Hoppe ............................................................................130

Chelsea Food Service ................................................................. 422P

Mother Parkers Tea & Coffee, Inc........................................... 321P

Classic City Bakeries ...................................................................205P

Naturally Fresh, Inc. ....................................................................203P

Coca-Cola Company (The) ........................................................ 239P

Nesiah Kosher Gourmet Meals, LLC ..............................625, 627

Conway Import Co., Inc. ............................................................ 435P

Optimum Solutions ...........................................................................121

Cuisine Solutions .......................................................................... 408P

Orvec International Limited .....................................................520P

D & F Marketing, Inc. .... 100P, 101P, 102, 103, 104, 105, 106, 107, 108, 109P, 200P OM CEILING

Palm Bay Imports ......................................................................... 323P

= 2'6" x 3'4"

ESSURE)

Delyse ................................................................................... 307P, 309P D.F.S., Inc. ........................................................................................ 433P

DHL Excel Supply Chain ............................................................. 519P Eli’s Cheesecake Company (The) ..........................................220P En Route International USA, Inc. ............................................ 513P Euro-Goodnight SL ..........................................................................624 Flight Service Products GmbH ..................................................630 Flying Food Group........................................................... 206P, 208P Fresh Brew Group ............................................................................. 114 gategroup .......................................................................................... 219P GEM Airsupply Ltd. ........................................................................ 626 Global Inflight Products ......................................... 313P, 315P, 317P GoPicnic .......................................................................................120, 122 Gourmet Foods, Inc. .................................................................... 303P Graphia-Alliance (Abigraf)........................................................522P Green OnBoard ....................................................................... 127P, 129 Green Gourmet ..................................................................................132

PepsiCo .......................................................................................... 110, 112 Peter Rabbit Organics ................................................................ 443P Portavin ............................................................................................... 629 Revere Packaging ............................................................................635 RMT Global Partners ............................................................. 639, 641 Royal Cup Coffee ..........................................................................204P S & S Food Sales.......................................................................... 117, 119 Sasa Demarle.....................................................................................633 Savory Creations................................................................................ 131 Shanghai Xinfan Container Fittings, Co., Ltd. .................202P Sid Wainer & Son............................................................................ 412P Sky Supply ................................................................................632, 634 Sola Airline Cutlery B.V. .............................................................. 218P Sola Switzerland AG .............................................................133, 135P Stoffel Seals ....................................................................................222P Sysco .................................................................................... 613, 615, 617 TStix .................................................................................................... 423P Terinex ...................................................................................................136

ALE

Harvey Alpert and Company ........ 240P, 241, 242, 338P, 339P, 340, 341, 438P, 440

Transmed Foods, Inc. ...................................................................... 134

Heineken U.S.A. ............................................................................. 431P

Wente International ..................................................................... 439P

N MADE TO CY OF ALL ED ON THIS WARRANTIES, MPLIED ARE S FLOORPLAN. NG COLUMNS, HITECTURAL FACILITY IS ONSTRUCTION T IS THE SOLE XHIBITOR TO FACILITY TO D LOCATIONS.

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Hoffman Group (The) .................... 139P, 238P, 234P, 232P, 230P, 226P, 228P IFSA Government Affairs and Education Committee.......138 Intervine ............................................................................................. 421P

Wessco International ...................................................... 427P, 429P World Travel Catering & Onboard Expo Services ..............628

IFSA 2012 Annual Conference Sponsors As of 8/20/2012

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AT IFSA

TRENDANDTRADITION Hitting the trends, keeping the traditions, and avoiding the fads. Just in time for IFSA Long Beach, our industry weighs in on what’s hot, what’s not and how much it really matters to passengers by

MARYANN SIMSON AND LAUREN BRUNETTI

Crispy fries are supplied frozen for backhauling convenience

witch on the nearest television set and one is sure to find a plethera of programs hosted by well-dressed, whitetoothed people brimming with advice on where to go and how to get the latest hairstyle, home décor, fasion ensemble or exotic entrée for a well-planned dinner party. Indeed, the task of identifying and utilising the hippest trends can, at times, seem formiddable. And while trends on the ground can be slower to ‘take off ’ in the travel supply sector, we too have our experts with some noteworthy thoughts on how to do it right.

Green Gourmet “When we think of our products as being trendy, we think about them as being ‘on trend’, or in other words relevant, cutting edge and in line with what consumers want.” explains Maja Strus, Brand Coordinator at Green Gourmet, a food innovation company

based in the South West of the UK that has recently exploded onto the travel catering scene. “Our products are developed based on industry insight and extensive consumer research, so we know what will grab the attention of passengers when eating inflight.” With an eye to creating High Street quality brands that add value onboard, Green Gourmet is helping cabin crews deliver hassle-free snacks to passengers while maximizing sales during large volume service periods. According to Strus, Green Gourmet’s products are garnering much attention thanks to a trendy take on traditional favorites that, until now, have not been served in flight due to poor translation in the onboard environment. “Fries and chicken bites are two of the most popular products served out of home,” Strus explains. “So we have created two new (first to market) products that satisfy consumer demand under our “it’s just…” range: my bag of fries and my bag of southern-fried chicken poppers.” The fries bake in the bag in a re-gen oven in just 20 minutes, making the product easy

to serve on board. The fries are supplied frozen for backhauling convenience and, miraculously, they come out quite crispy. The chicken poppers also bake in their 130g portion bag in about 15-20 minutes. Asked whether it is possible to successfully ‘update’ a classic favorite, Strus told PAX International, “Absolutely! The products we have already introduced are a testament to this, and demonstrate that you can put a twist on a traditional product and adapt it to any environment.”

Tstix A second great example of a new take on a traditional favourite is first-time IFSA exhibitor Tstix. Invented and patented by an Australian, who sold exclusive rights to his invention to Tstix LLC just last year, the Tstix line of products was officially launched just this year and the concept is already creating a ‘stir’ in North America. Offering a stylish and portable delivery system for a time-honored hot beverage, Tstix are touted by the company as the “evolution of the tea bag”. The product comes in three varieties; China Green, Assam Indian Black and South African Rooibos – with each variety broken down into several unique flavors such as spearmint, English breakfast, berry bliss and vanilla. Each Tstix has more than 1100 micro-fiber perforations that allow it to infuse in cold or boiling water, and as an added bonus, the product is a stir stick in-and-of itself. “This (IFSA) is our first effort into this sector and we feel that because of many feawww.pax-intl.com | PAX INTERNATIONAL | 47

AT IFSA

C R E S PO OL I VE S

Each Tstix has more than 1100 micro-fiber perforations that allow it to infuse in cold or boiling water, and as an added bonus, the product is a stir stick in-and-of itself

tures, it should be adopted and well-received,” says David Berg, CEO of Tstix. “It saves costs and offers our customers a better tasting product and experience. For the service industry, the product eliminates the need for a spoon or extra cup, and because it is also virtually drip-free, it cuts costs associated with these extra accessories as well as time in the cleanup process between changes of service.” And although Berg expects airlines to take to the concept quickly, he admits that for the die-hard tea aficionado, the idea might need some time to steep. “Through our research we have learned that dedicated loose-leaf tea drinkers may oppose Tstix at first,” he says. “However, they dislike traditional tear bags as well. With Tstix we do not use tea dust and the loose leaf tea drinker recognizes that that a Tstix delivers a very smooth, clean, authentic pure tea taste.”

D & F Marketing, Inc. Mike Currie is the Vice President of Global Airline Sales at D&F Marketing, Inc. Through many years working in the airline supply sector, he has come to gain a firm understanding of trends, fads, and the conventional passenger favorites that have stood the test of time. “Traditional products are something that the passenger expects onboard, at a time when they want to have it. They are the things in our industry - and I have been in it for 30 years – that you really can’t mess with too much,” he tells PAX International. “For example, many travelers on early flights don’t have time for breakfast, so airlines serving a morning meal need to have something that many people want. Hearty, traditional options like omelets, cereal, bagels or bran are perfect.” Beverages such as orange and cranberry juice have always been staples, says Currie, but in recent times even suppliers of these popular products have been watching the

Now Craisins from Ocean Spray come in four different flavors including cherry, pomegranate and blueberry

48 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

AT IFSA compass for new directions. For instance, Ocean Spray has had great success with sparkling juices as afternoon and evening refreshments. “Ocean Spray has always been known for cranberry juice,” Currie says. “But now they are meeting demand with new infusions and snacks. It is incredible how many airlines have moved from raisins to juice infused cranberries, or Craisins. Now Craisins from Ocean Spray come in four different flavors including cherry, pomegranate and blueberry. The desire to consume more healthy, clean-label food products is a trend moving right across the US – including the Midwest – a historically ‘traditional’ demographic.” Putting an international twist on home-grown favorites is something that is happening everywhere. “We have Mediterranean snacks, pita chips and hummus, products that are gluten-free, kosher and health-centric,” says Currie. “We are also seeing a growing market for airlines wanting to develop signature drinks and offering pre-mixed cocktails, or specialty wines, like Sangria and Moscato by FriendsJustWine” for sale onboard.”

Source Globally... Deliver Locally!

Food Should Taste Good is an upscale chip, which is gluten-free, kosher and can be found in many prominent retailers including organic food retailer Whole Foods

AMI Inflight Offering further evidence of healthy, ethnic food’s forward momentum in the air is Denise Poole, CEO of AMI Inflight. A well-established player in flight catering and cruise line supply, AMI Inflight has borne witness to many of the food and beverage industry’s moods. “Ethnic foods seem to be coming more into the mainstream,” says Poole. “Airlines are starting to look at these ethnic flavor profiles, even for complimentary meals, like maybe a Greek option with tzatziki, hummus and flatbread. Ethnic foods are becoming more mainstream. It is important to airlines to be able to offer menus which appeal to a wide range of tastes and ethnic foods help to give them more options and flexibility.” AMI has also noted that a number of classic brands are now re-developing their traditional product lines to adapt to a more sophisticated palate among their retail customers, which in turn works well for airline passengers. For instance, Lance crackers (established in 1913), has added a more upscale product, their ‘Cracker Creations” brand to their classic line of peanut butter snack crackers. This new brand features Parmesan Herb and Garden Vegetable Cream Cheese on whole grain crackers, giving it a more healthy

For the last 10 years, Distribution and Service (DSI) has built a reputation of excellence in the travel catering sector. By helping guide customers through the process of importing and U.S. distribution, DSI can ensure on-time delivery of frozen and dry goods across North America. This know-how means that for DSI’s airline, cruise line and rail customers, sourcing can be done on a global level and brought into the United States, without hassle. A five million cubic foot warehouse on the East Coast and a three million cubic foot warehouse on the West Coast are ready night or day to receive your freight and push it forward quickly and safely. Whether your shipment is a full load or a single pallet, you can rest assure that you have a qualified team of operational experts who will work around the clock to protect, transport and deliver your frozen and dry goods. DSI (Distribution & Service, Inc) 3701 Pender Drive, Suite 115 Fairfax, Virginia 22030 USA Mike Aevermann Phone: (703) 267-9616 x104 Fax: (703) 267-9615 www.dsi-360.com

www.pax-intl.com | PAX INTERNATIONAL | 49

AT IFSA

A tomato caprese sandwich from Campione D’Italia

twist which has driven increasing sales. The American consumer is becoming more aware, and consequently more concerned, about the origin and composition of food. Products with clean ingredient statements are becoming more important. “A clean ingredients statement is just four or five items instead of a whole list of words that sound like chemicals,” says Poole. “Menu planners are looking for products that don’t have a lot of junk in them, like our trendy chip supplier “Food Should Taste Good.” Food Should Taste Good is an upscale chip, which is glutenfree, kosher and can be found in many prominent retailers including organic food retailer Whole Foods.

President of Operations at Campione D’Italia and fourth generation business operator. “For nearly 100 years we have been family owned and operated. We continue to use family recipes from our grandmother and we still make dishes that she served in her kitchen.” Making passengers feel comfortable and ‘at-home’ is a major objective of most airlines. One way to accomplish this is to offer hearty and familiar foods that many people would make in their own kitchens. Items like ravioli, filet of beef, or a tender breast of chicken in a rich sauce can go a long way towards this objective, says Dylewski, adding that her company’s pizza products are consistently enjoyed onboard by passengers young and old. While tradition is an important pillar in Campione D’Italia’s business, Dylewski is quick to point out that the company does not rest upon it solely. Evolution, she says, is ongoing. “Our award-winning Chef is always experimenting and developing new dishes that our customers crave. We can take traditional products like pizza or pasta and make them trendy with different sauces or ingredients. We have done this successfully with pastas we serve cur-

rently that have healthier ingredients such as roasted vegetables with a garlic and oil sauce, versus heavy cream sauce. We also customize our traditional meat and vegetarian dishes by adding seasonal flavors and custom sauces.” Campione D’Italia has recently developed a new line of specialty sandwiches and custom desserts that they describe as a blend of trend and tradition. The sandwich line will feature combinations like roast beef on a pretzel roll with red pepper pesto spread. Pasta ciotti, sfogliatella and chocolate-dipped cannolis are just a few of the new desserts being showcased at the company’s stand at IFSA Long Beach.

Partners Crackers With healthy snacks being the hub of their focus, PARTNERS, a family-owned, allnatural foods manufacturer based in Kent, Washington, offers over forty different varieties of natural crackers, cookies, and granola within multiple brand names. “The new trend is all natural, ‘healthier for you’ snacks that contain fewer ingredients, less sugar and no hydrogenated oils. We have always made our products this way, so it is not a new trend for us. Our traditional has become the trend,” explains Cara Figgins, Vice President of PARTNERS. “Every day, more people are paying close attention to the type of food they choose to consume. People are looking for all natural, organic foods that are made with ingredients they can trust.” In 2002, PARTNERS introduced their Blue Star Farms crackers, which contain no hydrogenated oils or preservatives. These organic

Campione D’Italia Established in 1915 and family-owned for four generations, Campione D’Italia Foods has grown into a multi-million dollar custom food manufacturer providing quality products ranging from pasta and pizza to gourmet sandwiches to a number of markets, including airline catering. “Tradition is the foundation of our business,” says Kimberly Guanci Dylewski, Vice 50 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

PARTNERS offers over forty different varieties of natural crackers, cookies, and granola within multiple brand names

CONTINUED ON PAGE 52

AT IFSA Movin’ line of snack pack cookies and crackers earlier this year, which provide a healthy option for passengers eating on the go. Knowing very well that, in the food industry, fads and very short lived trends pop up again and again, Figgins told PAX International that it’s important to proceed with caution before jumping on the bandwagon. “Because we are a smaller family owned business, we watch a fad to see if it sticks before jumping on. We have seen many come and go. Once the fad has settled into an ongoing industry driver, we will develop products to fit the new niche,” she explains. “We understand that it’s not only about building relationships within the company, it’s about building relationships within the families who enjoy eating our all natural products.”

Transmed Foods Inc.

Transmed’s Les Olives du Marché have an 18 month shelf-life and require no refrigeration

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crackers quickly became one of PARTNERS top selling brands, “and for good reason,” Figgins said. “They are wholesome, healthy, and hearty, and taste great alone or complement everything from traditional cheeses and soups to the most exotic dips and spreads.” PARTNERS also recently introduced their Get

Get Healthy, Get Convenient...

snack packs

All natural, flavorful cookies and crackers without the added calories, preservatives, or artificial flavors.

FA M I LY O W N E D

S I M P LY D E L I C I O U S

For more information about PARTNERS, a tasteful choice company, call us at 1-800-632-7477 or visit us at partnerscrackers.com 52 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Offering a healthy, low-calorie snack option for passengers to enjoy, Transmed Foods was the first company to introduce 250 gram packages of seasoned olives into airport lounges and for airline catering use as well. “Olives definitely are a classic treat and they have been enjoyed all over the world for thousands of years. Although it is probably more common that olives are eaten at home, we have broken the boundaries of where olives can be enjoyed with our revolutionary packaging; shelf-stable and requiring no refrigeration, our olives are the definition of a healthy, on-the-go snack,” said Stephanie White, Marketing Manager at Transmed Foods. Acting as both the importer and the manufacturer, Transmed Foods and Crespo source their ingredients from Morocco. Transmed’s Les Olives du Marché are specially designed for travelers who are looking for a nutritious and great-tasting snack. Presented in a convenient 30 gram pouch, they are available in herb and garlic and chili pepper flavors. “Because they are marinated in olive oil, they are not only healthier, but are without the messy brine that traditionally accompanies olives in jars. Their broad appeal satisfies those on low fat, lowcholesterol, vegetarian, vegan, and kosher diets,” White said. With the advent of nut allergies, and sensitivities to additives and preservatives continuing to grow, White says that Crespo olives provide a great alternative to “traditional snack options,” such as peanuts or cookies, which are typically offered to passengers onboard. “Offering olives to passengers will convey the idea that the airline cares about passengers’ specific dietary needs, while keeping in mind nutrition and satisfaction.”

Hoppe AT WTCE earlier this year, Hoppe launched a new range of sweet mini-cookies and savory snacks which included all-time favorites such as pretzels, nachos, chocolate chip cookies, and safari animal biscuits. “Our mini nachos are a classic example of a ‘trendy’ snack, because they are appreciated and recognized all around the world. Same goes for our differentiation on the good-old chocolate chip cookies, where we introduced apple-cinnamon mini cookies and another version with caramel chips. Small changes can make a big difference,” explains Corné van Vuren, Sales and Marketing Manager at Hoppe. Offering a contemporary and stylish design, Hoppe’s snacks come with a guaranteed freshness and they are also made to compliment any drink offered onboard. “In these days, airlines CONTINUED ON PAGE 54

AT IFSA

Offering a contemporary and stylish design, Hoppe’s snacks come with a guaranteed freshness and they are also made to compliment any drink offered onboard

CONTINUED FROM PAGE 52

are competing head-to head for the loyalty of their passengers. They also realize there is more to do than just being the cheapest. It is the whole onboard experience, including the inflight snacks, that can make a big difference,” van Vuren told PAX International.

For most passengers, traditional snacks that are usually given onboard and provided by airlines are, according to van Vuren, “a never-ending source of moaning and groaning.” As a result, there is room for innovative new snacking concepts that can stand out from the crowd. “The challenge for any Food and Beverage manager is to cater to the

majority, in particular for the masses in Economy Class. What we know for sure is that passengers embrace variety and welcome change,” he explains. Even though consumer interest for healthier ingredients is on the rise, van Vuren also says that organic on the other hand has one big disadvantage: added cost. “We believe that our snacks must never compromise on taste, so indulgence is an important criteria. However, it is our policy to develop our products with all natural ingredients, as much as possible.”

WESSCO and United Airways find balance It is quite common nowadays for a large and established carrier to offer its premium passengers a range of amenities reflective not only of its brand image, but also of its ties to the nation in which it based. Qantas, for example, is quite well-known for working closely with Australian fashion designers such as Peter Morrisey on sleep suits and Collette Dinnigan on bag designs. This trend is seen with carriers all around the globe. And so when Delta, a traditional US-based airline opted to board amenities from a cutting edge French brand back in the 1990’s, it raised a few eyebrows. “It was truly a step into discomfort for some. As it turned out, this program became a great success story and was onboard for five years. It was the first revenue generation program of its time, and holds the record of success through today. Sometimes leadership by an airline can turn the whole industry around,” commented Bob Bregman, President of WESSCO. Today, WESSCO is at it again; only this time the LAbased amenity and hotel supply expert is working with United Airlines introduce a groundbreaking program of amenities for the carrier’s valued guests. They are doing this by mixing hot global United Airlines introduced ‘philosophy’, an American skincare brand with international recognition, into their amenity kits onboard

54 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

trends with home-grown tradition, to strike the perfect balance. “United Airlines, just this year, introduced ‘philosophy’, an American skincare brand with international recognition, into their amenity kits onboard,” said Sharon Deherder, Executive Vice President WESSCO International. “The success has been immediate and huge. Leadership decided co-branding was the way to partner with ‘philosophy’, and they are phasing this brand into their lounges, showers and onboard lavatories etc. Breaking with tradition and working as a partner with a brand exclusively has put United in a unique leadership position.”

QUALITY CONTROL

Eye on Quality Airlines and the caterers that serve them rely on the independent assessments of auditing companies, and representatives who visit the kitchens say there’s reason for optimism that the relationship is working by RICK LUNDSTROM

hether they move through an assembly floor process, or roll through the heat of the day in a refrigerated truck, products designed for airline meals are being monitored closely; much like in any other industry that relies heavily on uncompromising safety protocol. High-profile breaches of security and safety around airline meals have captured the headlines in recent years. However, companies in charge of independently auditing the airline catering process say kitchens are meeting the needs of their airline customers more consistently than in the past. “In the past six years, we have seen an increase in food safety and quality compliance across our clients’ catering network,” said Kate Richardson, Client Manager at Medina Quality Food Assurance Services in Montreal. “It has been a very positive experience.” During those six years, Richardson said audit scores have increased 9%, with some airline caterers even earning a score of 100%. This year, the company sought to reward several of the catering companies for their outstanding quality with an awards ceremony held in Amsterdam. Top winner for 2011 was

Saudi Arabian Airlines Catering in Jeddah. Medina Quality currently audits more than 200 airline-catering units a year and has conducted more than 15,000 audits in its 30-plus-year history. Approximately 60% of the company’s business is in the airline

the company has nine airline customers. Audits at airline catering units usually take one to two days. Management at a unit will then receive a full report of the company’s findings within 24 hours. In the past year, Medina has enhanced its technology to make

“ In the past six years, we have seen an increase in food safety and quality compliance across our clients catering network.”

Kate Richardson, Client Manager at Medina Quality Food Assurance Services in Montreal catering industry and inflight food production companies. Medina has also branched out, designing and implementing food safety and quality management systems for food manufacturing and farming operations. The company has also discussed the food safety and quality needs of railways in international markets. Currently, Richardson said

its findings available in various forms for anyone from station managers to higher-level operations managers to the heads of inflight services departments at its airline customers through their new online system, eQMS. “In 2012 we really tried to focus on the idea of management reporting and making sure that the most meaningful information

Industry watches as EU moves to new labeling regulations By December 2014, the European Union plans to begin enforcing a new, far-reaching list of regulations that will require packaged and non-prepackaged food products to be properly labeled, including information such as ingredients and the presence of allergens. To help airline catering companies and others prepare for the regulations, companies like Medina Quality Food Assurance Services have been working to bring them up to speed on the new requirements. The Montreal-based company hosted an airline council in mid-June attended by seven airlines, where they also discussed the industry’s well-known standards and guidelines, which were reviewed by a technical committee. “Basically, the EU regulation is about empowering the food consumer with knowledge for making informed choices,” said Kate Richardson, Client Manager at Medina. In 2014, EU carriers serving

pre-packaged foods will need to label products with several pieces of information including possible allergens and ingredients and non–prepackaged foods with allergen information. Meat products will need to display a country of origin. The new rules dictate labeling down to the font size and list more than a dozen potential allergens. Among them are eggs, peanuts, soybeans, mustard and sesame seeds. “Evidence suggests that most food allergy incidents can be traced back to non-prepackaged food,” reads in introduction on the EU food labeling requirements. “Therefore information on potential allergens should always be provided to the consumer.” To be compliant, airlines and their caterers will need extensive preparation for the new regulations. It will require a detailed analysis for all food items and ingredients accounted for. Product information must be accurate and regularly validated.

www.pax-intl.com | PAX INTERNATIONAL | 55

QUALITY CONTROL is supplied to our clients in a user-friendly and simple format,” said Richardson. This year Medina launched a new verification process designed to continue working with the caterer after the auditor has left the catering facility. Medina then follows up to make sure the corrective action suggested in the audit has been carried out. Dates for compliance are set, and the caterer can show it has met the corrective measures by supplying documentation, training records, photographs or HACCP-related records. A detailed report is then sent on to Medina’s airline customers. The independent auditing process for airlines and caterers is similar to other actions taking place across the food service industry. However, Lin Holcomb, President of Clear Quality Group in Atlanta, another auditing and training firm, says there is one significant difference. “In the airline catering world, the airline pays for the audits,” said Holcomb, who spent six years with Gate Gourmet before forming the company. “That is 180 degrees reversed of how it is done in the rest of the food industry.” Holcomb formed the company in 2010 when after leaving Gate Gourmet. He says

Saudi Arabian Airlines Catering in Jeddah was the Platinum Winner in the first QSAI awards presentation in Amsterdam.

Quality & Safety Alliance (QSAI) program winners (DEVELOPED IN CONSULTATION AND MANAGED BY MEDINA QUALITY ASSURANCE)

PLATINUM WINNER 2011

GOLD WINNERS 2011

SILVER WINNERS 2011

BRONZE WINNERS 2011

Saudi Airlines Catering Company (JED).

Surair Catering Services N.V (PBM)

Gate Gourmet Canada (YHZ)

Goddard Catering Group (BON)

Sichuan AirlinesLSG Catering Co. Ltd.

Kansai Inflight Catering Co., Ltd. (KIX)

TFK Corporation (NRT)

(CTU)Saudi Airlines Catering Company (JED)

Airo Catering Services Ukraine - LSG Sky Chefs (KBP)

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Project19_Layout 1 12-08-29 11:18 AM Page 1

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ISS Inflight Catering Tel Aviv (TLV)

QUALITY CONTROL CONTINUED FROM PAGE 56

he saw a need for qualified auditors in airline catering, “because so many airlines do not have that expertise internally anymore.” In addition to auditing, Clear Quality Group can conduct equipment inventories for the airlines and specification checks on food that is produced. Airlines can also request a customer satisfaction audit at the airport where a representative Clear Quality Group evaluates every aspect of the passengers experience from check in to gate agents. The company can also help caterers comply with U.S. Food and Drug Administration requirements that call for them to have a food safety manager on staff. In much of the food manufacturing industry, Holcomb said most often independent audits are part of the contract between manufacturer and customer. Manufacturers often use auditing scores as a way to show potential customers the quality of their processes - something Holcomb said could also be done in an airline-catering environment. Generally speaking, Holcomb agreed that airline-catering units have done a good job maintaining quality and standards; but the need to follow through is as important to airline catering as in any industry “If you do not measure to performance and to drive and improve performance you kind of stagnate,” he said.

Expanding in the Middle East The need for safety and quality control is much the same in the growing hospitality and tourism industries in the Middle East. Since 2006, one of the companies that food service and manufacturing operations have turned to for a wide variety of oversight roles has been GHP Group based in Dubai. Food safety, HACCP compliance, and ISO management consulting are a few of the company’s specialties. As the region becomes more and more subject to regulation, GHP is helping companies assess environmental impact and can assist them with programs for environmental compliance, solid waste and water resource management. GHP works with companies throughout the UAE, among them Abu Dhabi International Airport Catering. Also among its customers is Ethiopian Airlines, which has turned to GHP to handle food purchasing. Dr. M. Pandian, Food Safety Consultant for GHP says that there’s a growing need for the company’s services in the Middle East. The company is now looking to expand into Qatar where events such as the FIFA World Cup in 2022 are shaping growth and tourism to the country.

DSI’s refrigerated trucks ensure safe transport of even the most delicate foods

Cool loads on hot days Mike Aevermann, President of Distribution and Service, Inc., a cold chain shipping company based in Fairfax, Virginia, likes to say that his business of imports and national distribution is not too exciting. But when the United States experiences its hottest July on record, the urgency of doing a few simple things right, every time (such as routine deliveries) is vitally important. To make it work, Aevermann says he relies on the professionalism of truckers, the diligence of his suppliers and the businesses that receive his shipments, many of which are airline caterers. Following simple, commonsense steps can get products safely to the freezers of any customer, even on a sweltering summer day in Arkansas, where every degree can make a difference. “With the record heat right now, everyone has had to do their part to keep the cold chain tight,” Aevermann told PAX International in early August as the heat and draught was baking much of the Midwest bone dry. In less extreme conditions, he said the airline-catering kitchens could do a product check on the loading dock. But in the summer, he stresses, it is important to take the product directly to the coolers and freezers, and run through an order check there to make sure everything is received before releasing the trucks to

58 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

continue with their deliveries. “We are pushing back to manufacturers to make sure when they’re pulling their orders, they build them in their freezers and coolers before the trucks come by to pick them up. Again, every degree counts,” he adds. During the summer, while on the road, truck drivers keep the refrigerators operating to the point of delivery, turning them off only when doors are open to make sure the fans are not drawing in hot air. Most of the time, Aevermann said the independent truckers that work with the company have seen it all before. They also know the consequences of not maintaining proper temperature controls. “They are all professional and do what they need to do to make a proper delivery,” Aevermann said. “They know that if it (the load) is hot, they own it.” DSI is noting its 10th year in business. The company maintains a network of trucking delivery units around the country. In addition to supply for a number of airline catering kitchens, the company also delivers frozen products to cruise lines, rail, retail and foodservice companies. Along with DSI’s national distribution programs, the company handles imports, and as an added bonus, DSI has three chefs on staff dispensing culinary advice to companies looking to break into these markets.

CONDIMENTS

Dressed for success PAX International recently spoke to a number of inflight salad dressing manufactures about quality, trends, and popular flavors that passengers seem to enjoy again and again by LAUREN BRUNETTI

or most passengers, getting their greens (especially while traveling), most likely feels like a dutiful mealtime obligation. But as we all know, drizzling a delicious dressing on top can make a world of difference, and it even has the power to make a salad something to savor. As a result of airlines constantly re-evaluating their food service - some have eliminated it from certain routes all together, while others search for enhancements - inflight salad dressing manufactures are left working within a competitive market, making sure that their recipes are original, nothing short of high quality, and more importantly, that it will please passenger’s taste buds.

A dependable flavor that satisfies Considered by many to be one of the most versatile and dependable types of dressings, balsamic vinaigrette is a classic flavor that never seems to go out of style. It

also happens to be a popular flavor that several manufactures within the inflight sector specialize in. Based in Spoleto, in the central Italian region of Umbria (otherwise known as “The Green Heart of Italy”), C.U.FR.OL. produces their high quality, extra virgin olive oil based dressings for various international airlines around the globe. “Currently our best seller remains the extra virgin olive oil and balsamic vinegar of Modena mix, followed by plain extra virgin olive oil,” said Dominique Coombes, Business Development Manager at C.U.FR.OL. “Over the years our various Truffle, Lemon, Chili, and Basil flavored extra virgin olive oils have been abandoned - presumably due to cost cutting measures,” he explains. C.U.FR.OL. was originally born as a consortium and central bottling storage facility. In 1998, the company became private and the Gradassi family, whose olive mill dates back to 1639, acquired the company with Tiziano Scacaroni, who is still the majority stakeholder.

“Extra Virgin Olive oil is a key ingredient to the healthy Mediterranean diet,” Coombes said. “When it comes to the single portion market, our experience is that our clients opt for more traditional flavours.” Even though extra virgin olive oil is traditionally stored in dark glass bottles to preserve its organoleptic features and to prevent oxidation, the reality is: airline carriers are conc e r n e d m ore C.U.FR.OL. produces than ever about their high quality, extra virgin olive oil based weight in the dressings for various cabin. As a result, international airline carriers around the globe C.U.FR.OL. has recently launched their lightweight, 12mL square PET bottle, to help meet the needs and demands of their airline customers. “The newly launched 12mL square PET bottle is gaining more and more popularity and is gradually replacing our 12ml glass range, which is almost double in weight,” Coombes said. “This offers important economic advantages - both in purchasing price but also in transport costs. I have to say that the perceived “luxury” of a miniature glass bottle remains intact in my mind.” PAX International also spoke with Papadimitriou, which was established in 1938 and is now one of the largest companies in food processing within southern Greece. At the present time, the family-run company is known as the leading balsamic vinegar brand in Greece, with over 40% market share. They also export to 28 different countries around the globe. Papadimitriou www.pax-intl.com | PAX INTERNATIONAL | 59

A D VER TOR IAL

Bringing service and experience to the table

Sound experience, a passion for customer service and global partnerships position RMT Global Partners for success RMT Global Partners, LLC is a company which believes that trust and reliability are the building blocks of a successful relationship. The Atlanta based company RMT Global Partners LLC was started by Richard M. Tuttle to provide airlines with a true partnership in terms of cabin service equipment design, sourcing and supply. With 20-plus years of hands-on experience in the inflight sector, Tuttle (formerly Manager of Equipment Planning and Design for Continental Airlines and US Airways, and Sourcing and Procurement Manager at gategroup) strives to create a win-win-win formula for his clients by implementing the right program to fit any material and service requirement. “Our Goal is to promote the success of our client partners by delivering the tools they need to deliver the best inflight experience possible to their customers. As a result of our friends and partners around the world, our manufacturing capabilities are quite comprehensive,” explains Tuttle, adding that “RMT Global Partners can customize products to any requirement and/or specifications. We love to take on unique and challenging ideas for equipment design and development.” RMT Global Partners greatly appreciates any opportunity to assist our airline, rail or cruise line partners with supplier, product and pricing evaluations. The company’s experienced and enthusiastic team looks forward to receiving any upcoming RFQ (s) you may be releasing. “We promise to do our best to bring to the table a quality product with excellent service at a very competitive price!” Contact RMT Global Partners: Richard M. Tuttle, Managing Partner & CEO richard@rmtglobalpartners.com Judy D. Wilkes, V.P. Operations & Business Development judy@rmtglobalpartners.com Phone: 770-717-5661 60 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

CONDIMENTS

Papadimitriou produces a complete range of vinegars, with a special focus on balsamic. Aging takes place in custom-made oak barrels for a unique sweet and sour taste

produces a complete range of vinegars, with a special focus on balsamic. Their dressings are available in several sizes and also in mini packs, specifically designed for airline catering. According to Christos Papadimitriou, CEO of Papadimitriou, when it comes down to what he thinks is the most popular flavor of dressing that passengers always seem to enjoy – it is none other than balsamic, based on its dependable flavor and health conscious features. The company’s popular Kalamata Balsamic Vinegar is a pure, natural product, originating solely from sun-dried grapes of the southern Peloponnesian vineyards. Based on a traditional Greek recipe, the dressing is a sweet, dark vinegar, containing no artificial colouring or preservatives. Aging takes place in custom-made oak barrels and results in a unique sweet & sour taste, distinctive of its Mediterranean heritage. Similar to C.U.FR.OL., Papadimitriou is also offering their dressings in convenient PET miniature bottles, as a light-weight alternative to glass. “This can reduce the total weight by 60%,” Papadimitriou said. Being relatively new to the airline catering sector, Papadimitriou currently offers two varieties of their extra virgin olive oil and balsamic vinegar based dressing; one being their “original recipe” and the second involving an innovative recipe, which was produced exclusively for Costa Navarino and Aegean Airlines. “We are the actual producers of the vinegar – we are not just a packer. So, we have complete control over the quality at all production stages, and we have wide recipe possibilities. It is also important that we are based in Kalamata, an area known worldwide for its quality olive oil and olives, so we can source olive oil of the highest quality standards at a competitive price,” he said.

The demand for special dietary restrictions With the gluten-free market continuing to grow, and showing no sign of stopping any time soon, Australian-based salad

CONDIMENTS

dressing manufacturer, Birch & Waite, has taken this incline as a steady opportunity to meet popular demand. Earlier this year, Birch & Waite re-formulated their core foodservice product range by changing over to glutenfree recipes, with no added MSG. Barton Beverley-Smith, National Sales Manager at Birch & Waite, said this change has reaped many benefits, including an improvement in the flavor of their dressings and the product integrity as well. “One of Birch & Waite’s key strengths is our in-house technical capabilities. Developing a product from a simple concept, right through recipe development, to the different stages of manufacture, to passengers enjoying our products in-flight - this is something we pride ourselves in. Many of our products are fresh-chilled, meaning fewer preservatives and lower acidity levels (in comparison to an equivalent shelf-stable product), resulting in fresher, cleaner flavour profiles,” he told PAX International. With a well established Approved Supplier System put into place, Birch & Waite only sources their ingredients

from suppliers within this system. “We use Australian suppliers where possible, as well as using a range of imported ingredients,” Beverley-Smith said. “The majority of our airline customers use our portion control dressing and dip offerings to service their in-flight passengers. We also offer our dressing and mayonnaises in bulk, for use in back-of-house catering.” In addition to the popular gluten-free recipes that are on the rise, new flavors that are different and

unique are also in demand, Beverley-Smith told PAX International. “We are seeing a mix of classic dressings everyone knows and loves, as well as a few unique offerings such as chardonnay and merlot vinaigrettes, which haven’t traditionally been in the in-flight sector,” he said. “The industry is looking to continue to diversify its offering to consumers in all classes, which in turn, continues to drive innovation.”

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CONSULTANT’S CORNER

‘...this thing called

ancillary revenue’

IdeaWorks founder Jay Sorensen has been exploring the evolution and growth of the airline industry’s new and vital revenue stream and passing on what he’s learned to customers by RICK LUNDSTROM

alk for any length of time with Jay Sorensen, founder of IdeaWorks Company, and he’ll reveal the desire for freedom and the curiosity that drives him and many others into a career in consulting. The ability to explore topics that interest him has given the Milwaukee-based Sorensen a place on the ground floor of an important airline trend. Three to four associates available on a full or part-time basis, and a large partner in the form of aviation technology firm Amadeus gives Sorensen the ability to operate lean and flexible. “I would not want it any other way,” he tells PAX International. “The challenge faced with having full-time employees is, I then become a salesperson. If I have four people working for me full-time, I then become a salesperson to fill their time; and I don’t want to do that because I enjoy the personal contact and hands-on experience of working on projects for my clients.” It is not that Sorensen is not interested in the dynamics of sales. In fact, helping airlines increase ancillary revenue and build loyalty with an effective frequent flier program is part of Ideaworks’ BlueSkyU experience – a series of sales seminars and presentations that Sorensen gives to airlines in a tailored

format that can last from one to three days. Seven seminars cover aspects of ancillary revenue and a la carte pricing with a goal of teaching airlines how to improve, assess and benchmark activities. Frequent flier and loyalty marketing is covered in three available seminars. IdeaWorks also offers a two-hour seminar as a general guide to the airline industry. Each year, Sorensen and Amadeus also plunge into data mining to produce a yearly report on ancillary revenue that is released to the public. This past summer, Sorensen and researchers tracked the ancillary revenue of 50 airlines. Far beyond a survey, the report has year by year become more comprehensive. “We spend a good amount of time every spring parsing through every financial document we can find, be it annual reports, quar-

Jay Sorensen, who is known to share his family camping exploits in his reports and speeches, is shown here with sons Aleksei and Anton in Lassen Volcanic National Park in northern California

62 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

terly earnings reports, meetings with investor groups, investor presentations or just general references that are attributions in the media we can rely on,” said Sorensen. The report is one way Sorensen can keep a handle on, and in turn keep the industry abreast of a segment of operations that is growing in importance, since he first began tracking it in 2007. Then, he and a group of industry watchers from a company called Airline Information held their first two-day seminar on ancillary revenue in Frankfurt. “And really, since then, I looked at this and I thought ‘you know this is something every airline can benefit from,’” he said. Sorensen’s first full-time job out of college in 1984 was with Milwaukee-based Midwest Express. He was part of the team that was involved in the startup of the airline and he held the title of Director of Marketing when he went out on his own in 1996. Initially, Sorensen had his sights set on c o n s u l t i n g a i rlines on brand development and onb oard pro duct development along with building and improving frequent flier programs. Lately, Sorensen said airline clients have been interested in his guidance to develop an “elite tier” for frequent flier customers. His consulting on benchmarking ancillary revenue has produced some satisfied customers. “We have a client just in the process of doing a second benchmarking. They are reporting that their ancillary revenue has increased 60 percent,” Sorensen said.

CONSULTANT’S CORNER

A deeper understanding PAX International recently caught up with a handful of the many specialists available industry-wide to help customers in the travel industry make tough decisions and integrate new products and systems by MARYANN SIMSON

ames Harrison is Managing Consultant, systems integration, back-office operations Business Transformation and Change, like HR services and everybody’s favourite: for Logica, a business and technology revenue optimization. service company (now part of CGI) employing 41,000 people worldwide. The Location, location, location firm provides business consulting, systems “Most recently, I have been focusing on the integration and outsourcing to numerous vision and strategy supporting enhanced global clients. It has been supporting the passenger experience within airports and aviation industry for nearly 50 years through airlines, looking at processes and technolspecialist knowledge of vital operational ogy to enhance both the operation and systems within airlines, airports, regulating customer experience,” says Harrison. “Curbodies and service organizations. rently, Logica is working with a company Logica’s team of experts possess advanced called HW Communications Ltd. (HWC) knowledge of aviation topics such as online to develop mobile location technology for booking procedure, terminal passenger provision to aviation clients.” experience, real-time operations in safetyLocation technology is a key specialty of critical environments, property management, HWC, which has discovered a way to com-

bine GPS, cellular and WiFi-based location technologies into a new method; meaning that they can pinpoint the location of a passenger at the airport within 0.5 meters. And when an airline is privy to the exact location of each passenger within the terminal, several groups can benefit in a number of ways. “This technology has the potential to truly enhance the passenger journey, improving the ability of the airport to increase its operational efficiency and tailor services it provides each passenger. Simple benefits such as quicker check-in and faster passage through security are the start,” Harrison explains. “But as adoption increases, intelligent call-to-gate systems can be delivered, individual services offered and further services enabled.”

www.pax-intl.com | PAX INTERNATIONAL | 63

CONSULTANT’S CORNER Fully integrated in the airport ecosystem, this technology could also help passengers find their way through large and busy hubs, facilitate proximity-based advertising on mobile devices (i.e. “you are just twenty steps from a Starbucks, why not grab a latte?”) for restaurants and retailers. The technology can even provide retailers with the knowledge needed to build intelligent store layouts with product displays or stands placed in key locations based on busy periods

others navigate the “minefield of choice” that can often present itself in the IFEC world. “A consultant should be a professional who provides expert advice on a particular matter of interest to the client,” he recently told PAX International. “This may be a specialization or a deep understanding of a subject that would otherwise be an uneconomic expertise for the client to retain permanently in “ I have been focussing on the vision house. The consultant is someone and strategy supporting enhanced who has direct influence, but no direct authority to implement any passenger experience within airports changes that they may have sugand airlines, looking at processes and gested. I would add that a consultant technology to enhance both the should be someone who has direct operation and customer experience.” and extensive experience, rather than just second-hand knowledge in the area they are consulting on.” Stuart says that there are a number of consultants competing in his and traffic flow. Airlines could also use this concept to keep tabs on VIP pas- area of expertise thanks to the increasing amount of time and sengers, enabling the provision of tailored services throughout their journey. energy, not to mention money, that airlines are today investing in technology. Because IFEC is such a well-defined niche Minefields of choice in the overall aviation world, it only takes a few competitors Rick Stuart, Managing Director of Avio Consulting, has more than 25 for things to feel a little crowded. Stuart has no worries about years of hands-on experience in the media and aviation services industries. this however, as he has identified a successful and thorough Instrumental in bringing to market some of the more exciting technologies process of consultation, implementation and follow up to add related to the passenger experience, he recently left some of the successful to his many years of experience in the business. companies that he helped to establish and turned his attention to helping The initial consulting period, he says, is usually driven by the client’s understanding of an issue, which can often change ClearQuality_Group_Layout 1 12-08-29 10:09 AM Page 1 once the process is underway. Once a brief is agreed, it is up to the consultant to identify a strategy based on what he or she understands about the organization, its personnel and company culture. Then a solution is developed and put into place. “The latter can be the most difficult,” he reveals. “Especially in organizations with entrenched, historical working practices.” According to Stuart, excessive conservatism and lack of adaptability is a common problem encountered by consultants across the board. Many other projects simply do not have key levels of management behind them to ensure diligence and adherence to recommendation. He thinks it’s disappointing when this happens, because it means that the bigger picture has been overlooked. “Engaging a consultant is the start of identifying the solution,” he says. “It is not a cure and certainly shouldn’t be seen as a means of last resort!”

James Harrison, Managing Consultant, Business Transformation and Change, Logica

On the ‘shop floor’ Aviate Consulting is a team of international consultants who have proven aviation experience in specialist areas. Andy Dobson, EMEA Partner, has more than 19 years of international aviation experience, ranging from senior airlines roles with British Airways, easyJet and Wizzair, along with various ground handling agents. Over the past 14 years, Jo-An Tremblay Shepherd, US Partner, has led successful projects for more than 30 customers including JetBlue Airways, KLM, and Ryanair as well as with the gategroup and LSG Sky Chefs in the U.S. and Europe. “Our advisory services are tailored to our clients’ needs and span various aviation sectors including ancillary revenue management, ground handling, inflight catering management, supply chain management and logistics, operations, restructuring and airport operations,” says Tremblay Shepherd, adding that a ‘hands-on’ approach is what they are known for. 64 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

CONSULTANT’S CORNER “Aviate consultants will spend the majority of their time ‘on the shop floor’ working with our client’s management and staff, to blend both sets of expertise and drive the changes required for them to thrive in today’s competitive market.” Tremblay Shepherd reveals that fluctuating fuel costs, rising labor costs and the desire to increase ancillary revenues are all driving airlines to seek out the kind of specialized knowledge that Aviate Consulting can offer. Although cost drivers do differ, airline caterers have also been increasingly motivated to mitigate rising costs without compromising service levels. “Aviate’s niche is maximizing ancillary revenue and minimizing the costs associated with this, whether they are related to product, supply chain, or technology costs,” she states. “We also specialize in ground handling, improving overall ground performance by reducing aircraft turn times. Technology can often help ease growing pains for an airline, but since we are seeing so many new innovations onboard and below the wing, our customers have been needing help picking the right technology, defining their own specific requirements and implementing it all effectively across their networks.”

C-Link enters the game C-Link Airline Solutions is a consultancy which, formed just this February, might just be the newest on the inflight catering solutions scene. Based in Vancouver, British Columbia, and led by experienced airline operations software expert Manly Sitter, C-Link Airline Solutions is in hot pursuit of a podium finish when it comes to assisting airlines, caterers and software developers. “Airlines will find me quite useful because of my experience with airline catering systems previously,” reveals Sitter, formerly of a major aviation software solutions developer. “Catering software is a specialized product that I have extensive knowledge of. In most cases, airlines need some guidance on how to get this complex software installed and working, plus they need to adjust their current business process to make it all run smoothly.” Sitter has been hitting the books and has also discovered that there are a number of software developers out there who are interested in creating special solutions for airline catering. Many of these developers

are keen to learn from a person with specific knowledge in this highly competitive arena, and he is now working with his first software company, advising them on their design as they build a new catering software system for airline use. One of the biggest obstacles to success in terms of software implementation that Manly has seen time and time again, is a disconnect between management and front line workers. “I have seen come very successful airlines where upper management is wellengaged,” he says. “The common problem I have noticed is actually middle management. Often, they are not as engaged, but here the solution relies upon the individual. Some adapt over time, some leave. You have to get the managers onboard one by one. You need to show them success, because most want to be involved in a success. Once they see things beginning to work, they will adapt. User adoption at all levels is key for a successful implementation.”

www.pax-intl.com | PAX INTERNATIONAL | 65

WHAT’S HOT!

WHAT’S

HOT! Get Movin’ Snack Packs

Company Name: PARTNERS Crackers Company Location: South Kent, WA Description: All natural and preservative free, Get Movin’ snack pack cookies and crackers provide a healthy option for eating on the go. Get Movin’ crackers are available in 0.75 ounce serving packs in four delicious flavors: Roasted Garlic & Rosemary, Olive Oil & Sea Salt, Four Cheese Multigrain, and Honey Wheat. Get Movin’ cookies are available in 1.0 ounce serving packs in three sweet and crispy flavors: Chocolate Vanilla Swirl, Lightly Lemon, and Cinnamon Crisp.

Stainless steel cutlery

Company Name: Sola Airline Cutlery B.V. Company Location: The Netherlands Description: Sola is 100 percent specialized and focused on its core business, which is the manufacture and design of stainless steel cutlery and other inflight catering equipment. The company makes sure that products are manufactured correctly and delivered on time, at a competitive price. Sola’s cutlery is also available in a wide selection of designs. Visit Sola Airline Cutlery B.V at IFSA: Booth #218P.

Integrated wine services

Company Name: Portavin Company Location: Cheltenham, Australia Description: Portavin, the largest independent wine bottler in Australia and New Zealand, offers integrated wine services to airlines traveling inbound and outbound within the entire region. Servicing more than 1,500 customers, Portavin provides inflight wine service products in glass or 1 liter or 187 milliliters PET format – a convenient option for cost-conscious airlines that are looking for a high quality appearance, reduced fuel consumption and cost savings. PET is also environmentally friendly, shatterproof and offers a long shelf life. Visit Portavin at IFSA: Booth #629.

Unique hand sanitizer

Company Name: B4 Company Location: Houston, TX Description: Green OnBoard and B4 proudly present B4’s single-use hand sanitizer liquid packet, which kills 99.9% of common bacteria and germs in seconds. With an innovative design, these packets can easily be included in snack packs for onboard use. B4 also proudly donates 50% of their after-tax proceeds to green and charitable causes. Visit Green Onboard at IFSA: Booth #127P, 129. 66 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Under the Patronage of H.H. Sheikh Mansour Bin Zayed Al Nahyan, Deputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control Authority

26 -28 November, 2012, ADNEC Abu Dhabi, UAE ITCA Abu Dhabi, the regionâ&#x20AC;&#x2122;s only event dedicated to the world of travel catering!

Would you like meetings with some of the worldâ&#x20AC;&#x2122;s largest F&B buyers? It is your chance to meet, network and build long lasting business relationships with your industry.

Register now at www.itcaabudhabi.com In partnership with SIAL Middle East, the International Travel Catering Association is bringing you a specialist trade show, conference and networking forums to Abu Dhabi. The event is sponsored by Etihad Airways, the national airline of the United Arab Emirates and in partnership with the Abu Dhabi Food Control Authority.

To book a stand, email us at info@itcaabudhabi.com For more information, visit www.itcaabudhabicom Headline Sponsor

In partnership with

Strategic Partner

WHAT’S HOT!

Ice cold refreshments

Company Name: MillerCoors Company Location: Chicago, IL Description: MillerCoors quenches passenger’s thirst with their wide selection of beers. With 26 products on 17 major airlines, MillerCoors can fulfill all of the light and craft beer segment needs. Coors Light offers ice cold refreshment and is the #2 selling beer in the US. While Miller Lite is the #1 seller: “It’s always Miller Time” and Blue Moon is artfully crafted to pleasure the passenger’s palate. Visit MillerCoors at IFSA: Booth #308P.

Not an ordinary snack box

Company Name: Oakfield Farms Solutions Company Location: Grapevine, Texas, USA and London, England Description: Oakfield Farms Solutions introduces new snack box styles, which use a combination of structure and artwork to create packaging that appeals to the traveler’s desire for a bit of indulgence (a little ‘gift to themselves’!). Oakfield’s ‘Seasons Collection’ of snack boxes features butterfly, leaf or snowflake closures. Oakfield Farms Solutions is the leading producer of shelfstable, multi-component, snack kits for travel in the U.S. Visit Oakfield Farms Solutions at IFSA: Booth # 438P.

Healthy alternative to peanut butter

Delicious goat cheese

Company Name: White Toque inc. Company Location: Secaucus, NJ, Description: White Toque Inc., a leading importer of specialty food, offers a large selection of individually portioned food products: such as side-dishes, cheeses and desserts. Convenient for airlines as well as caterers, White Toque offers goat cheese, in either IQF sliced format or in individual wrapped portions. Visit White Toque at IFSA: Booth # 415 (AMI’s booth).

Company Name: AMI Inflight Company Location: Atlanta, GA Description: AMI and Red River Commodities present SunButter®, which offers a delicious and healthy alternative to peanut butter that every passenger will enjoy. Made from specially roasted sunflower seeds, this product is completely peanut-free, tree-nut free and gluten-free. A wonderful complement to fruit, jams, jellies and crackers SunButter® is also packed with nutrition – plus it’s an excellent choice for passengers with peanut allergies as well. Visit AMI Inflight at IFSA: Booth # 400-409P, 412-417P, 512P, 512P, and 514P.

Truly healthy products Company Name: FlyFit Company Location: The Netherlands Description: In cooperation with DSM, FlyFit has recently developed FlyFit Flow®, a delicious drink containing Fruitflow, the first ingredient scientifically proven to contribute to healthy blood flow. The FlyFit drink is also available in a new convenient combo package with the FlyFit nutritional bar; it comes ready-packed per 28 units in a cardboard trolley drawer, with no extra handling from the cabin staff required. FlyFit products are made with the best natural ingredients, sourced from all over the world. 68 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

WHAT’S HOT! Premium cabin amenity kit

Company Name: WESSCO International Company Location: Los Angeles, CA Description: Created by WESSCO International, American Airlines’ new amenity kit program uses three American Icons to create a unique package that every passenger will enjoy while onboard; the new International Amenity Kit features a world renowned mid-century design of Ray Eames, The Dot Pattern she designed for entry into a MOMA Design contest, and Dermalogica skincare products (made in the USA). This product will be featured on all American Airlines international flights. Visit Wessco International at IFSA: Booth # 427P, 429P.

Smooth and creamy spread

Company Name: McGuire and Associates Company Location: San Francisco, CA Description: McGuire and Associates and Biscoff proudly introduce the wonderful flavor of the popular Biscoff cookie, in a new smooth and creamy spread. The Biscoff spread is suitable for a variety of uses, such as a condiment for breakfast breads, crackers, or cookies. It is also suitable as a dip for fruit, breadsticks and crostinis. Visit McGuire and Associates at IFSA: Booth # 525-539, 548.

New gourmet sandwiches

Company Name: Campione d’Italia Foods Company Location: Vernon, CA Description: Campione D’Italia Foods has recently developed a new line of specialty sandwiches that are both traditional and trendy, with bold new flavors. The new gourmet sandwich line will feature items such as roast beef on a pretzel roll with a stone ground mustard sauce, roasted chicken on a ciabatta roll with red pepper pesto spread and tomato caprese with mozzarella, roasted tomatoes and basil pesto sauce. Campione D’Italia Foods has been family owned for four generations and prides itself in its culinary expertise, quality and creativity. Visit Campione d’Italia Foods at IFSA: Booth # 213P, 312P.

The First Zero CO2 Emission Farm in the World.

We let our olives and our grapes breathe the best air. www.montevibiano.it http://shop.montevibiano.it

www.pax-intl.com | PAX INTERNATIONAL | 69

WHAT’S HOT! Innovative vacuum flask

Company Name: RMT Global Partners Company Location: Stone Mountain, Georgia Description: RMT Global Partners presents their all-new vacuum flasks, which conveniently hold temperatures for a longer period of time compared to an ordinary thermal bottle. After six hours when filled with product at 200 °F (9 °C), customers can still enjoy piping hot food which will be served at 160 °F(71 °C). It will also do the same with cold beverages as well, by keeping them colder for a longer period of time. In addition, the vacuum flasks can be colored to any PMS specification and logos are available as well. Visit RMT Global Partners at IFSA: Booth # 138.

yum.me Chicken Tikka Company Name: En Route International Company Location: Windsor, Berkshire Description: The latest addition to En Route International’s ambient meal range, yum.me Chicken Tikka is served with naan bread, tangy mango chutney and a cool mint raita. Perfect for hungry passengers looking for a hot and tasty meal on the move, this meal comes with simple heating and serving instructions, En Route’s yum.me Chicken Tikka offers a quick and convenient meal option for crew and passengers onboard. Visit En Route International at IFSA: Booth # 513P

Mills Textiles Mills Textiles have been supplying travel textiles to the airline, train & cruise sectors for more than 25 years & our associated supply & joint venture relationships in China extend back more than 90 years. Our key products include: Hot & Cold Towels, Tablelinen (Napkins, Tablecloths, Tray mats), Headrest Covers, Pillows & Pillow Covers, Duvets & Duvet Covers, Sleep Items & Blankets. Mills Textiles offer customers flexible supply solutions ranging from factory direct pricing/supply through to full warehousing & distribution worldwide.

InflightDirect

InflightDirect has been partnering with the world’s leading manufacturing facilities for the past 26 years. These facilities have proven to be the most reliable factories that have supplying the airline industry world-wide with IFE headphones, Amenity Kits, Blankets, Pillows, Pillow covers and other inflight products. InflightDirect represents these factories in order to give our valuable airline customers factory direct pricing. We provide all of the production, communication, logistical and warehousing needs while giving our customer the option of being invoiced by InflightDirect or the factory. This ensures the most competitive pricing in the industry for these high volume items.

70 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Mills Textiles PO Box 67, Oswestry, Shropshire, SY111WD, UK tel: + 44 (0)1691 656092 sales@millstextiles.com www.millstextiles.com InflightDirect 125 Compton View Drive, Middletown, RI 02842, USA Tel: +1-401-714-4190 Skype: thomas.mockler10 sales@InflightDirect.com www.InflightDirect.com

WHAT’S HOT!

Sweet and savory snacks

Company Name: Hoppe Company Location: Tilburg, The Netherlands Description: Perfect for any passenger on the go, Hoppe offers a complete new line of savory and sweet snacks - featuring mini cookies in chocolate chip, caramel, and apple & cinnamon flavors, in addition to mini nachos, pretzels and salted crackers. The new line also consists of colorful and bright packs of Safari animal biscuits as well. Visit Hoppe at IFSA: Booth #130.

Aromatherapy towels

Company Name: Racket Group Company Location: Kansas City, MO Description: “Oshibori” inspired aromatherapy towels can be served hot or cold, and offer the highest level of luxury for every passenger to enjoy. Racket supplies refresher towels to airlines all over the world in a variety of materials, weights, and scents. Choose from refreshing citrus, calming lavender or invigorating eucalyptus. The company can also produce a custom scent as well.

www.pax-intl.com | PAX INTERNATIONAL | 71

WHAT’S HOT! Hot Snack Calzones

Healthy snacks

Company Name: Transmed Foods Company Location: Baltimore, MD Description: Transmed Foods introduces CRESPO Les Olives du Marche, an innovative and healthy snack option for every inflight traveler to enjoy. These seasoned gourmet olives are conveniently packaged in easy-to-open, 1 oz pouches and are available in a wide variety of flavors, including herb and garlic, chili pepper, mixed cocktail, stuffed olives with blue cheese and many more. They are also nut free, low in fat, cholesterol free, vegetarian, kosher and require no refrigeration. Visit Transmed Foods at IFSA: Booth #134.

Company Name: D|F Marketing GmbH Inc. Company Location: Tübingen, Germany Description: D|F Marketing GmbH in Germany has created a broad range of tasty Hot Snack Calzones to delight all passengers. Creative fillings such as Thai Curry or Arabian Chicken are being well received by a number of european airlines and classic fillings such as Mozzarella / Tomato, Three Cheese or Grilled Vegetable are also avaialabe. All Hot Snacks can be presented to the passenger in heatable, customised foil, customised Boxes or in Hot Pocket Pouches. Visit D & F Marketing Inc. at IFSA: Booth #100P-101P, 102-108, 109P, 200P

Delicious dressings Company Name: C.U.FR.OL. Company Location: Spoleto, Italy Description: C.U.FR.OL. has recently launched a new 12mL square PET bottle for their product range. Marketed under its “Sapori d’Arte” brand, the dressings currently available include plain Italian, cold extracted Extra Virgin Olive Oil blended with an Italian Balsamic Dressing, and balsamic vinegar of Modena PGI. Other flavors are available upon request.

It’s a Celebration!

We look forward to seeing you at IFSA California to toast our 10th Birthday! 72 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

Booth number 513 September 18th – 20th 2012 Long Beach, California.

ASSOCIATION NEWS Passenger Choice Award Finalists listed alphabetically:

Finalists announced for APEX Awards The Airline Passenger Experience Association (APEX) has released the list of finalists for the Passenger Choice Awards, which will be announced at the APEX Awards Ceremony in Long Beach. There are 14 separate categories, the Passenger Choice Awards. To pick the finalists passengers responded to an online service available to any member of the traveling public. In addition to the Passenger Choice Awards, the APEX Awards Ceremony will honor Leigh Mantle, Chief Operating Officer at Inflight Productions with the Lifetime Achievement Award, and the Avion Awards will be given to airlines and vendors for technological advancements and commitment to the passenger experience. “The Passenger Choice Awards program really validates the hard work, innovation and level of service each airline brings to the table to elevate the passenger experience,” said Dominic Green, Senior Director of Client Services for Spafax and chair of the APEX Awards Committee.

BEST OVERALL PASSENGER EXPERIENCE

BEST INFLIGHT PUBLICATION

(UP TO 50 IFE EQUIPPED IN FLEET)

Air Astana

Air New Zealand

Avianca

Kingfisher Airlines

Garuda Indonesia

SriLankan Airlines

Southwest Airlines

TACA International Airlines

V Australia/Virgin Australia

Virgin America

Virgin Atlantic

BEST IFE USER INTERFACE:

BEST OVERALL PASSENGER EXPERIENCE

Avianca

(MORE THAN 50 IFE EQUIPPED IN FLEET)

Avianca Cathay Pacific Airways Emirates Garuda Indonesia Singapore Airlines

Cathay Pacific Airways Emirates Virgin America Virgin Atlantic

BEST INFLIGHT CONNECTIVITY & COMMUNICATIONS Emirates

BEST IN REGION: AFRICA

Gulf Air

Ethiopian Airlines

Norwegian

South African Airways

Oman Air

BEST IN REGION: AMERICAS

Virgin America

Avianca

BEST INFLIGHT VIDEO

JetBlue Airways

Air New Zealand

LAN Airlines

Kingfisher Airlines

TACA International Airlines

SriLankan Airlines

Virgin America

Turkish Airlines

BEST IN REGION: ASIA AND AUSTRALASIA

Virgin America

Air New Zealand Cathay Pacific Airways Kingfisher Airlines Singapore Airlines SriLankan Airlines

BEST IN REGION: EUROPE British Airways Norwegian Swiss International Airlines Turkish Airlines Virgin Atlantic

BEST CABIN AMBIANCE Air New Zealand Kingfisher Airlines Singapore Airlines Virgin America Virgin Atlantic

BEST FOOD & BEVERAGE (IN CONJUNCTION WITH THE INTERNATIONAL FLIGHT SERVICES ASSOCIATION)

Emirates Singapore Airlines SriLankan Airlines

BEST IN REGION: MIDDLE EAST

Turkish Airlines

Emirates

Virgin Atlantic

Etihad Airways

BEST GROUND EXPERIENCE

Gulf Air Oman Air Qatar Airlines

Air New Zealand Jet Airways Kingfisher Airlines Virgin America Virgin Atlantic

The Avion Awards finalists are listed alphabetically:

AVION AWARDS: BEST IN PASSENGER EXPERIENCE

AVION AWARDS: BEST ACHIEVEMENT IN TECHNOLOGY

American Airlines: Samsung Galaxy Tab 10.1 for Inflight Entertainment

Delta Air Lines: Demystifying the Checked Baggage Experience

Brussels Airlines: New Long Haul Cabin

Panasonic Avionics Corporation: eXTV

JetBlue Airways: Entertainment Guide

Row 44: “Live TV inflight to passengers’ devices”

KLM Royal Dutch Airlines: IFE App Lufthansa Systems: BoardConnect The IMS Company: EDGE Virgin America: Virgin Produced

74 | PAX INTERNATIONAL | SEPTEMBER/OCTOBER 2012

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Join us in spreading good news. Visit us at I IFSA Annual Conference & Exhibition 2012 I September 18-20, Long Beach, California I M1

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