BANGKOK AIR CATERING
Bangkok Air Catering is a foremost provider of in-flight meals for airlines operating from Thailand’s key airports. From the finer details of menu designthrough to preparation and delivery, the company is known for beingpassionate about quality, service and innovation. Hannah Barnett spoke to General Manager Mohammad Farran to learn more.
Recognised throughout the industry for a commitment to quality, innovation and personalised service, Bangkok Air Catering remains at the top of its game.
“BAC sources the finest ingredients, adapts to changing consumer tastes and implements sustainable practices throughout our operations,” said Mohammad Farran, General Manager. “This combination of tradition and modernity positions us as a leader in the catering industry.”
Maintaining consistency
Over the past five years, BAC has achieved significant milestones, including improving cost management, earning ISO9001 and ISO22000 certifications and expanding its customer base by adding 11 new airlines to its roster. These include Etihad, Starlux, Rossiya, Red Wing, AirAsia, LOT, Iberojet and Condor.
“We have also invested in technology and employee training to enhance product quality and have prioritised sustainability by focusing on waste reduction and energy efficiency,” said Mr Farran. “BAC has also strengthened safety and security protocols to meet international standards.”
Despite the damage the Covid pandemic caused to the aviation industry in general, the company fared and adapted well during the turbulent time.
“The whole world was suffering, including Thailand,” Mr Farran explained. “But we remained in a very good position in the market in terms of manpower and experienced people, because we were well supported by our MD, Mr Linus Knobel.
“We chose to invest in our people, so we did not have to lay anyone off and when the market re-opened, we still had our experienced team. That meant we were a little bit ahead and could service our customers from day one. We also gained
General Manager Mohammad Farran
new clients during Covid. So, that proved to be an excellent strategy.”
BAC currently operates across more than 20,000 square metres and counts 41 airlines among its customers. The company produces an impressive average of 19,500 meals per day, which increases to 23,000
per day during the winter season, while it has a maximum capacity of up to 40,000 meals per day. There are 760 employees, including outsourced staff.
As part of its commitment to upholding quality, the company includes five A380 high loader trucks among its fleet, as well as operating four top of the range industrial dishwashing machines and one cart washing machine. This all contributes to the excellence of the final product.
“BAC upholds the highest standards of food quality by maintaining precise control over every step of our process, from ingredient sourcing to final delivery,” said Mr Farran. “We partner with trusted suppliers to ensure the freshest, highest-quality ingredients. Our kitchens operate under strict hygiene and safety protocols, meeting international standards and regularly undergo audits to ensure compliance.”
A well-oiled machine
One of BAC’s strengths lies in its ability to diversify. As a result, besides the airline catering line, the company has several other value-added business verticals. This includes producing food for hospitals and running several popular restaurants under the Gourmet House brand.
“We now have three big hospitals, and our goal is to add one or two every year,” said Mr Farran. “We have different GMs looking after the hospital business. Then I operate as the GM of our five airline catering locations, which cover Bangkok, Phuket, Chiang Mai, Samui, and Don Mueang. We also have four restaurants now in Bangkok, one French and three Lebanese Indian restaurants, that are very famous here and have a good reputation for excellence. They all have their own GMs and a specialised F&B Manager who reports to me.”
The company also invests in continuous training for its employees, ensuring that every team member understands and executes their role in maintaining the high standards that BAC is known for. It also means the team can act as a well-oiled machine when coming up against the regular challenges of the industry.
“One of the main challenges we encounter on a daily basis is about managing the logistics of large-scale production without compromising on quality,” explained Mr Farran. “This requires precise coordination, robust supply chain management and a commitment to innovation, allowing us to consistently meet the demands of our airline partnersand their passengers.”
Additionally, BAC builds long-term relationships with its suppliers thanks to a focus on collaboration, trust and open communication. The company is known
for ensuring high standards for quality, safety and sustainability are met and for only working with those who meet the same commitments.
“By partnering with those who share our values, we can consistently source the best ingredients and stay ahead of industry trends,” Mr Farran added. “These strong relationships are crucial to our success, enabling us to deliver high-quality products, innovate effectively and respond quickly to market needs. Ultimately, our partnerships help us to maintain our competitive edge and continue delivering exceptional service.”
The future’s bright
Looking ahead, BAC will remain focused on sustainable growth and will begin to introduce new culinary offerings. The company also plans to further expand its inflight catering services, with a new unit set
to open at U-Tapao airport. The new facility will allow BAC to overcome some of its current logistical hurdles.
“We already providing catering at U-Tapao, but we cater for it out of Bangkok, which means around a three-hour drive each way,”
Mr Farran explained. “Now there is a brandnew airport complex being built, so we’ll have chance to have facilities over there.”
BAC is also committed to environmental sustainability and plans to adopt more eco-friendly practices throughout operations, from ingredient sourcing to packaging. The company also aims to strengthen its presence in both domestic and international markets. Challenges such as fluctuating raw material costs and rising consumer expectations will be approached as opportunities for further innovation.
“I find it personally exciting to see the direct impact of our work on customer
satisfaction,” said Mr Farran, in conclusion, “whether through a well-prepared inflight meal or a memorable dining experience at one of BAC’s restaurants. Additionally, the opportunity to innovate within the culinary and hospitality space – exploring new flavours, refining service excellence and leading a dynamic team – keeps me motivated and passionate about my role every day.”
