-
Turkish Airlines spreads its wings
Turkish Technics new capabilities
Do & Cos chefs and services
Regional Report Turkey
APEX/IFSA PORTLAND
S E P T E M B E R 2 0 1 5 | V O L . 2 0 , N O . 6 | w w w . p a
x . i n t l . c o m
Q and A with MHA President Ozer Balli
N E W S A N D A N A LY S I S F O R T H E P A S S E N G E R S E R
V I C E S E X E C U T I V E
AMENITY KITS FOR KIDS p.52INNOVATIONS IN CATERING p.32 ANCILLARY
REVENUE p.56
-
When it comes to food, we have the answers.
Lets build a quality relationship 1-514-485-9552
medinaquality.com
JOIN THESE VALUED PARTNERS, ALREADY AT THE TABLE.
In food service, there is no shortage of questions. When our
clients need answers on how to exceed their food quality and safety
expectations, our team goes into action oering a full slate of
customized services. From risk analysis, audits and foreign object
investigations to a complete food management
system, Medina Quality gives you eective solutions and allows
clients to track their progress with simple performance reporting.
Have questions about improving food quality and safety?
Partner with us and well give you answers.
-
When it comes to food, we have the answers.
Lets build a quality relationship 1-514-485-9552
medinaquality.com
JOIN THESE VALUED PARTNERS, ALREADY AT THE TABLE.
In food service, there is no shortage of questions. When our
clients need answers on how to exceed their food quality and safety
expectations, our team goes into action oering a full slate of
customized services. From risk analysis, audits and foreign object
investigations to a complete food management
system, Medina Quality gives you eective solutions and allows
clients to track their progress with simple performance reporting.
Have questions about improving food quality and safety?
Partner with us and well give you answers.
PAX International26 Pearl Street, Mississauga, Ontario L5M 1X2,
CanadaTel: (1 905) 821-3344Fax: (1 905) 821-2777website:
www.pax-intl.com
PUBLISHERAijaz Khan
E-mail: [email protected]
EDITORIAL STAFFRick Lundstrom, Editor-in-Chief PAX
International723 Jefferson Street, NEMinneapolis, MN 55413, USATel:
(1 612) 378-0862Fax: (1 612) 378-0852E-mail: [email protected]
Melissa Silva, EditorTel: (1 905) 821-3344 x21E-mail:
[email protected]
Contributors:
Mary Jane Pittilla
ART DEPARTMENTSarit Scheer E-mail: [email protected]
ADVERTISING OFFICESKevin Greene, Advertising Sales ExecutiveTel:
(1 905) 821-3344 x31E-mail: [email protected]
PAX International is published eight times a year
(January/February, March/April, May, June/July, 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 neces-sarily reflect the views and opinions of the publisher
or editor. September 2015, Vol. 20, No. 6. Printed in Canada. All
rights reserved. Nothing may be reprinted in whole or in part
without written permission from the publisher. PAX International
magazine
ISSN 1206-5714Key title: Pax international
BILLIONSAT STAKEJust as we were closing this issue, and I was
contemplating what to write about for this column, I had the good
fortune of spotting the latest report
from the U.K. consulting firm Market-sAndMarkets that turned its
attention to the fast-moving and ever-changing landscape of
inflight entertainment and connectivity.
In a report released in early September, the company forecasted
the market for IFEC. This year, the report projected that spending
in the sector would top out at approximately US$2.85 billion, and
over the next five years would increase at a compound annual growth
rate of 15.23% with spending climbing to US$5.8 billion by
2020.
MarketsAndMarkets backed up its claims in an extensive report
available for purchase. The 155-page report has 78 tables and 65
fig-ure spreads as it plots the market for all the companies that
will be attending this years APEX Expo in Portland.
Like most of the coverage we and other media offer,
MarketsAndMarkets breaks down the industry in segments that include
content, connectivity and hardware. The latter portion still
occupies the largest share of the spending now and during the
forecast period.
A strong focus on innovation is being observed in the inflight
entertainment and connectivity market, said a release on the
report. The rich pipeline of innovative products in the inflight
and connectivity
market opens up an array of opportunities.The major players are
particularly focused
on making their products small and efficient, said the report.
But, in addition, we found in our discussions with the major
players that you can see in our IFE report, airlines are asking for
more than technology. They are looking for answers and solutions to
improve the passenger experience. IFE hardware pro-viders as a
result, compete not only with each other, but also with a consumer
electronic marketplace outside the cabin. A passenger steps aboard
an aircraft and they expect an efficient and nimble experience
every step of the way in their journey.
Geographically, MarketsAndMarkets found that North America is
still the largest IFEC market, but Asia-Pacific will probably have
a higher compounded annual growth rate. The company found that
despite the healthy market demand, IFEC spending is also being
hampered by high installation costs and challenges in content
management and the cost of upgrading products.
All these issues and others will be hashed out at the APEX/IFSA
Expo in Portland. Given the ups and downs the food service and IFEC
markets have gone through over the past 20 or so years, these
appear to be good problems to have.
Rick LundstromEditor-in-Chief, PAX International
www.pax-intl.com | PAX INTERNATIONAL | 3
EDITORS LETTER
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PAX_Cuisine DPS_434X303 English.pdf 2015.2.4 3:20:44 PM
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PAX_Cuisine DPS_434X303 English.pdf 2015.2.4 3:20:44 PM
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ContentsREGIONAL REPORT: TURKEY20 MAKING CONNECTIONS
Using its historic location as a crossroads to many cultures,
Turkish Airlines is building a global network with new construction
and bold plans that are now taking shape
26 HABOM MAKES ITS MARKTurkish Technics massive new facility
holds the promise of product development, third-party maintenance
and a sound future for the flag carriers repair needs
29 PARTNERS IN THE SKYDo & Co and Turkish Airlines have
created an award-winning cooperation with one party supplying the
expertise and the other supplying the diners
INFLIGHT CATERING INNOVATIONS32 INNOVATION LA CARTE
With travelers always looking for something new and airlines
eager to please, caterers are exploring opportunities for bringing
innovative offerings onboard
FOOD REPORT36 INFUSED WITH FLAVOR
Producers of condiments and dressings are using their skills and
ingenuity to create ever more adventurous products for the airline
foodservice industry
40 SWEET AND WHOLESOMEQuality, innovation and convenience are
the watchwords for suppliers of desserts and sweets, as they
respond to increasingly tough airline demands
BEVERAGE REPORT44 POPULAR FOR POURING
With the bar again open and complimentary on international
flights, airlines in the U.S. are searching the world of mainstream
and craft beers to find the right flavor combinations for
trolleys
AMENITIES52 HAPPY KIDS, HAPPY FLIGHT
Although adults make up a larger percentage of travelers,
children represent a target group that needs just as much amenity
attention if not more to ensure a pleasant flight for all
onboard
DEPARTMENTS
3 EDITORS NOTE
10 NEWS
16 PEOPLE NEWS
73 WHATS HOT
78 ASSOCIATION NEWS
78 CALENDAR
44
66
ON THE COVER:Photo courtesy of Turkish Airlines
S E P T E M B E R 2 0 1 5 | V O L . 2 0 , N O . 6
IFE AND CONNECTIVITY56 IN THE REVENUE STREAM
The inflight sales portion of an airlines ancillary revenue may
be small, but carriers give the segment its share of scrutiny and
devote human and technological resources to its success
61 IFE AND GUIDANCEIFE hardware providers have spent the summer
adding customers, acquiring companies and honing the capabilities
of their products for airlines that seek not only hardware, but
also solutions to back it up
69 UP FOR RENT With passengers looking for more entertainment
choices onboard, rentable portable IFE tablets are meeting the
demand, while simultaneously providing airlines with an opportunity
to earn ancillary revenue
COMPANY PROFILES66 SETTING THE STANDARD
Having served the onboard services industry for the last 20
years, Global Inflight Products has set a high standard for
providing innovative, full-service and tailored solutions for
airlines
70 GUEST COLUMNQSAIs special meals e-Audit from Medina Quality
reflects the changing face of global travel
72 POSITIONING THE VECTORDecades of experience have gone into
HAECO Cabin Solutions new economy class seat, which aims to
maximize the passenger experience and meet the stringent demands of
airline clients
6 | PAX INTERNATIONAL | SEPTEMBER 2015
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UCAK HAVADAN 21x29.7cm ING.indd 1 19.08.2015 15:23
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PAX International Magazine and its talented team are completely
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large and small can sharenews, developments and competencies with
top airline, cruise and rail ex-ecutives and decision-makers. Since
1997, PAX Internationals bi-monthlyprint magazines and bi-weekly
electronic newsletters have been servingexecutives onboard cuisine,
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expect more... great service starts with great products.
AMKOwww.amkointl.com
AMKO_PAX_revised1.indd 1 2015-09-09 4:10 PM
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Flying Food Servair SEA wins third awardEVA Air has awarded
Flying Food Servair SEA the Gold First Place award for Long Haul
Caterers for 2014.
This is Flying Food Servair SEAs third customer award in 2015.
In addition to the Gold Award from EVA Air, the unit was named Best
Caterer Long Haul in 2014 by ANA and Best Performance of 2014 (USA)
by Asiana Airlines.
Our SEA team has earned this coveted award by providing
consistently outstanding service and products for daily flights
between SEA and TPE, said SEA General Manager David Whyte in the
August announcement.
EVA has confirmed our commitment to industry leadership by
presenting us with Gold Long Haul Catering awards in 2011, 2012 and
2014, plus its Silver Long Haul Catering Award in 2010, added
Nicolas Rondeau, Flying Food Group Executive Vice President of
Airline Sales.
EVA has been a Flying Food Servair SEA customer since 2002.
CATERING NEWS
EVA Air has been a customer of Flying Food Servair since
2002
LSG SKY CHEFS EXPANDS BUSINESS WITH AIR NEW ZEALANDLSG Sky Chefs
has extended and expanded its business with Air New Zealand on
existing contracts for Los Angeles, San Fran-cisco, Vancouver,
London-Heathrow, Hong Kong and Shanghai for another five years.
LSG Sky Chefs has also been awarded new business with Air New
Zealand for its customer service center in Buenos Aires and its
joint venture operation in Tokyo-Narita, Cosmo Enterprise Co., Ltd.
that was established as a partnership with Japan Airport Terminal
Co., Ltd. (JATCO).
The business with LSG Sky Chefs is based on mutual trust and
success gained over the past two decades, comments Christopher
Luxon, CEO of Air New Zealand in the August announcement. LSG Sky
Chefs has grown with Air New Zea-land to become our preferred
catering partner serving us at the majority of our long-haul
destinations around the globe.
Our growth opportunities in Japan are enhanced as a result of
our partnership with LSG Sky Chefs, says Masao Saida, President of
Cosmo Catering. The decision by Air New Zealand to move to Cosmo in
Tokyo-Narita demonstrates how successful such a strategic
partnership can be.
United now offering Cowshed Spa amenitiesUnited Airlines and
Cowshed Spa, the premium spa and lifestyle brand of London-based
Soho House & Co., are bringing travelers contemporary new
amenities onboard aircraft and at more than a dozen United Club
airport lounges.
Beginning August 1, United began offering Soho Houses Cow-shed
skin-care products onboard in newly redesigned amenity kits for
premium-cabin customers on intercontinental flights. WESSCO
Inter-national helped develop the new bags for United and Cowshed
Spa.
Cowsheds products are made in England from organic, wild-crafted
and fairly traded plant extracts and essential oils. United
passengers will enjoy formulations inspired by the scents of an
English country garden, with playful names designed to lift spirits
and relax travelers.
Soho Houses Cowshed skin-care products which received very
positive feedback from customers and flight attendants will be a
fresh addition to the products and services we offer Premium Cabin
customers on United Airlines, said Tom OToole, Uniteds senior vice
president and chief marketing officer. This is another step in
enhancing our customers experience in flight and on the ground.
The new amenity kits are available on long-haul international
flights to and from the United States. The premium, earth-tone kits
contain Cowsheds moisturizing hand cream, Lippy Cow Natural Lip
Balm and Chamomile Refreshing Towelettes. United Global First kits
will also offer Cowsheds Quinoa Hydrating Daily Moisturizer and
Jasmine Toning Eye Balm.
The kits contain a variety of other items, such as socks and an
eye mask both with signature designs tissue, ear plugs, a
toothbrush, toothpaste and dental floss. Premium-cabin lavatories
on dozens of aircraft in Uniteds international fleet are offering
Cow-shed Chamomile Refreshing Toner and Lavender Gentle
Cleanser.
Natural products from Cowshed Spa now on United
10 | PAX INTERNATIONAL | SEPTEMBER 2015
NEWS
-
Its time for a whole new way of thinking about passenger
engagement. At Rockwell Collins, were investing in a powerful
portfolio of solutions to help you engage, entertain and empower
passengers. Not just in the cabin, but all the way from home to
hotel and back again. Because when you connect them to their world,
they connect with you.
Visit us during APEX, exhibit 1000.
Wireless and fi xed IFEC systems
High-speed connectivity
Scalable suite of applications
Global enterprise solutions
rockwellcollins.com/cabinsolutions
Rethinkpassengerengagement.
2015 Rockwell Collins. All rights reserved.
RC_Cabin solutions ad_PAX Intl_Sept 2015.indd 1 7/20/15 8:58
AM
-
Flightweights new range of secure, lightweight aviation galley
carts has been certified airworthy and fit to fly by European
Aviation Safety Agency (EASA) following extensive testing.
As of July, the U.K. companys SmartCart now has full
airworthi-ness certification to the following standards: ETSO C175,
EASA CS25 amendment 15, Airbus Technical Specification
2520M1FO10200, Airbus directive ABD0031 and FAA Advisory Circular
AC20-162.
SmartCart comes with the AirGuard 2 system to improve security
and reduce instances of theft. Five-digit codes are used to create
clone-proof seals every time a cart is accessed with a personal
proximity card, which can identify more than 25,000 individual
cabin crew and service staff. The system latches the cart from
multiple points, meaning it is secure and helps to reduce instances
of theft and tampering.
AirGuard 2 also enables users to trace access via electronic key
cards so they can run off reports and see who accessed the cart,
and when. Data is transmitted through cloud technology.
The modular, ergonomic construction around a central aluminium
frame means panels can be repaired and replaced with ease and at a
low cost, according to the firm.
Single and double standard size Atlas carts are available,
with
individual panels manufactured from lightweight, heat-resistant
FibriRock. The FibriRock bio-sourced panels enable the SmartCart to
be the lightest 50 kilogram-rated galley cart to pass the 21G
certification.
SmartCart is 100% recyclable (including electronic equipment
through the Web Enabled Enquiry/WEE system), helping to reduce
wastage and meet CSR targets. The cart also makes a significant
contribution to carbon offset calculations thanks to its
lightweight design, Flightweight said.
Flightweights secure galley carts gain EASA certification
The SmartCart security system on the Flightweight trolley
COMPANY NEWS
FLYFIT PRODUCTS NOW ON BRITISH AIRWAYSFlyFit ambient gluten-free
yogurts are now being served on British Airways, and the Dutch
companys product will also be part the menu for service men and
women in the U.K. Royal Air Force by the end of this year.
The yogurt now on British Airways has no preservatives and a
nine-month ambient shelf life. It is on all the airlines routes
flying from Africa to Europe and expanding currently to other
regions worldwide. It is available in raspberry, peach passion
fruit, cherry, strawberry and natural flavors.
FlyFit yoghurt is being served onboard carriers including,
Virgin Atlantic, Garuda Indonesia, EVA Air, and Singapore Airlines
and also carried by many other airlines as part of their crew
meal.
Passengers can find Flyfit yogurts on BA flights within
EuropeDeltas new snack selection for international pre-arrival
A COOL EXPANSION FOR TEXAS-BASED MEAL BOX SUPPLIEROakfield Farms
Solutions has launched chilled breakfast meal boxes in the United
States. Developed with Delta Air Lines, the international
pre-arrival meal boxes improve galley packing and enhance the
pas-senger experience with a more efficient, quieter service.
The menus feature recognizable brands like Yoplait Greek yogurt,
coupled with other traditional breakfast items, such as bagels,
croissants, and cheese, which are changed seasonally.
While Oakfield Farms sister division in Europe has been
supplying airlines with chilled meal boxes for several years, this
launch is the companys first fresh meal initiative in the U.S.
12 | PAX INTERNATIONAL | SEPTEMBER 2015
NEWS
-
Better quiet. Better sound. A better experience in first
class.
2015 Bose Corporation. CC017156
1-888-757-9985Bose.com
Your premium passengers want the best. So why not treat them to
a more relaxing flight? Our industry-leading headphones are now
better than ever. Improved Bose Acoustic Noise Cancelling
technology allows your premium fliers to focus better on their
favorite in-flight entertainment or quietly relax in peace. At the
same time, proprietary Bose Active EQ and TriPort technology
deliver deeper, clearer sound. Try them for yourself and we think
youll agree they will enhance the value of your IFE system, delight
your passengers and help differentiate your airline.
BOS80625_PAX.indd 1 7/21/15 1:59 PM
-
COMPANY NEWS
Montys Bakehouse UK Ltd unveiled its refreshed portfolio of
prod-ucts, packaging, website and company statement to reflect its
new visual identity, with the tagline Travel with Taste.
The brand refresh coincides with the launch of its Abu Dhabi
bakery, and the extended reach of the company brand into Asia and
North America. Along with companys logo and graphics, new color
palettes have been introduced to communicate the full depth and
breadth of their range.
It was important that the refreshed brand identity reflected the
story of Montys Bakehouse while being able to represent the future
of the brand, showcasing its core attributes of quality, innovation
and service which have always been at the heart of the business,
said a late-August release from Montys. This will be applied to all
communications materials and websites from September including
www.montysbakehouse.co.uk.
Design consultancy PriestmanGoode has developed new aircraft
cabin interiors for SWISS International Air Lines.
The designs, which will be implemented on the carriers fleet of
777-300ER aircraft, include First Class, Business Class,
monu-ments, galleys, entrances as well as consulting on trim and
finish in Economy Class.
The color palette throughout the cabin has been updated to
richer, more sophisticated tones, aligning the wide body aircraft
with the rest of the fleet.
The First Class seat has a two-meter fully flat bed; a color and
materials palette of warm browns, greys and accents of European oak
wood; three privacy options fully open, semi open or fully
enclosed; personal wardrobes, the doors of which can be pulled out
to create a partition, offering passengers complete privacy; a
50%-plus increase in personal storage compared with the previous
seat; and a 32-inch monitor.
The First Class space also incorporates a perforated wood panel
and bespoke reading lamp carrying the design language from the
SWISS airport lounge onto the aircraft. Also featured is a Corian
cocktail table surface with integrated lighting and a table made in
a solid wood veneer.
The Business Class cabin features seats developed from the
airlines previous Business Class seat, which was designed specially
for SWISS. The colors and materials palette has been updated to tie
in with the First Class cabin and offer a consistent design
language throughout the aircraft.
Key features such as headphone hangers and straps for storing
tablets/magazines have been added to create a comfortable and
practical environment. Personal stowage has also increased.
The trim and finish has also been updated in Economy Class.
SWISS is one of the only airlines in the world to feature a
light-colored
seat in this class. The entrance to the aircraft features an
illuminated welcome panel,
and the illuminated world map in a wood finish mirrors to match
that in the reception of the SWISS lounges at Zurich Airport. The
front bulkhead in both First and Business Class features a
Matterhorn print, referencing Switzerlands famous
mountainscape.
We took inspiration from Switzerlands design and craft
heri-tage, as well as SWISSs own brand identity, including the
air-lines headquarters and flagship lounges in Zurich, said Nigel
Goode, Co-Founding Director of PriestmanGoode. The resulting cabins
are luxurious, elegant and timeless with a lightness of touch,
precise craftsmanship and attention to detail that embody the SWISS
brand.
Some of the products included in the refresh at Montys
Bakehouse
First Class on SWISS Internationals 777-300
Montys marks new selection with packaging and website revamp
PRIESTMANGOODE REFRESHES CABIN DESIGN FOR SWISS
INTERNATIONAL
Montys picture
14 | PAX INTERNATIONAL | SEPTEMBER 2015
NEWS
-
InnoTrans 201620 23 SEPTEMBER BERLINInternational Trade Fair for
Transport TechnologyInnovative Components Vehicles Systems
innotrans.com
ContactMesse Berlin GmbH Mr. Erik SchaeferMessedamm 22 14055
Berlin GermanyT +49 30 3038 2034F +49 30 3038
[email protected]
PaxInternational_InnoTrans2016_TravelCatering_105x297_en2.indd 1
01.09.2015 16:03:28
Forbes new CEO of Alpha LSG Alpha LSG appointed Alex Forbes as
Chief Executive Officer in mid July.
He replaces Axel Bilstein who has left the business for personal
reasons to return to Germany where he will take up a new position
within LSG Sky Chefs.
Forbes joined Alpha LSG when the joint U.K. venture was launched
in 2012 and has been the Chief Operating Officer since July 2013.
He has spearheaded the companys regional operation and played a key
role alongside Bilstein
in the launch of the joint ven-ture, including restructuring and
integration of the business and facilities.
A l p h a L S G h a s a l s o announced Ian Urens appoint-ment
as Chief Financial Officer. Uren, who will oversee finance, legal
and information technol-ogy, was formerly Group Finance Director of
Bidvest 3663, one of the largest food suppliers of Alpha LSG.
ANA adds chefs and executive to Connoisseurs advisory teamANA,
announced in August four acclaimed culinary profes-sionals to The
Connoisseurs inflight meal lineup starting in September.
The first new member of The Connoisseurs is Executive Chef Kunio
Tokuoka of the restaurant Kyoto Kitcho. The Michelin starred
restaurant specializes in kaiseki style cuisine, serving multiple
courses of bite-sized morsels of intricately prepared seasonal
delicacies. Tokuoka will produce ANAs light meal menu to be served
in First Class starting in March 2016 on long-haul flights
departing Japan for Europe and North America.
The second new member is Executive Chef Lionel Beccat of
ESqUISSE, a recipient of two stars in the Michelin Guide Tokyo
since 2013. The restaurant remains faithful to the tech-niques and
traditions of French cuisine, while incorporating Japanese
ingredients. Between December 2015 and February 2016, Beccat will
produce Western dishes to be served in First Class on certain
routes departing Japan for Europe, North America and Singapore.
Albert Tse has served as the Head Chef of Chinese restaurant
China Blue since it opened in 2005 in Conrad Tokyo. It is an
avant-garde restaurant offering modern Chinese dishes with an
innovative flair. The restaurant has been awarded one star by the
Michelin Guide. Tse will produce elements of the Chinese meal to be
served at the ANA Suite Lounges at Haneda and Narita international
airports starting in December 2015.
The fourth new member of The Connoisseurs is Andrea Illy,
Chairman & CEO of illy caff S.p.A., an Italian coffee producer.
From September 2015, illy will create coffees for first class
departing Japan for Europe, North America and Singapore.
Alex Forbes
16 | PAX INTERNATIONAL | SEPTEMBER 2015
PEOPLE NEWS
-
FORMIA presents Aquascutum amenity kits for Aeromexico Business
Class.
-
For the last 12 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 DSIs airline, cruise line and rail
cus-tomers, sourcing can be done on a global level and brought into
the United States without hassle. A five million cubic foot
ware-house 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
115Fairfax, Virginia 22030 USA
Jim Horner Phone: (703) 267-9616 x106
Fax: (703) 267-9615
www.dsi-360.com
Source Globally... Deliver Locally!
Kovacs takes sales spot at WatermarkWatermark Products in August
welcomed Alex Kovacs as the companys new Sales Director, based in
the Hong Kong office.
Having worked for some of the industrys key suppliers, Kovacs
brings more than 15 years experi-ence in multi-category product and
service delivery.
Reporting to the Managing Director, Kovacs will manage exist-ing
key accounts and drive new busi-ness growth in the EMEA region.
APEX picks new CEOThe Airline Passenger Experience Association
in Sep-tember announced the selection of Joe Leader as Chief
Executive Officer.
As CEO, Leader will work with with senior executives at all of
the worlds leading airlines, top industry suppli-ers, government
organizations, major media groups, and related industry leaders to
elevate the travel experience for all passengers.
The APEX Board of Directors selected Joe as our associations CEO
because of the depth of his experi-ence, education, and leadership.
He has a comprehensive understanding and appreciation of all
aspects of passenger experience, said APEX President Alfy Veretto
of Virgin America, in the September 2 announcement. We are
confident Joe will take APEX to the next level of global
recognition and influence that will bring transformative, positive
change for the air travel industry.
In addition to fostering ancillary revenue opportunities for
airlines, Leader will represent the association before industry
groups and governments. He will also serve as an industry
spokesperson on public policy matters and global strategic
alliances.
Horvat joins AMI Inflight as account executiveAMI Inflight
recently announced that George Horvat has joined its team of
account executives.
Horvat comes from gategroup where he was respon-sible for
managing the Pourshins/Supplair portfolio for a variety of domestic
and international accounts including American Airlines,
Avianca/TACA and Norwegian.
He was also part of the gategroup-AA/US integration team where
he helped oversee the brand merger activities. Before that, he was
with Unilever Foodsolutions, where he managed restaurant chain
accounts including Brinker, Neiman Marcus Restaurants, Which Wich
and Dairy Queen-Texas. He has extensive airline experience from his
eight years with American Airlines, where he worked in menu
planning, operations and passenger sales.
Alex Kovacs
18 | PAX INTERNATIONAL | SEPTEMBER 2015
PEOPLE NEWS
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Shortly after PAX International visited the offices of Turkish
Air-lines in late July, the carriers first half sales and capacity
reports confirmed its rapid growth and clarified its plans for the
future.
In the first half of this year, Turkish Airlines recorded sales
of TRY12.3 billion (US$4.2 billion) with a net profit of
TRY1.035
billion (US$360 million) giving the carrier yet another
financial period of near double digit growth in sales as well as a
10.1% increase in available seat kilometers while carrying 28.5
million passengers. In terms of world market share, Turkish
Airlines takes up approximately 1.8% of the worlds commercial air
traffic, placing it between Qantas Airways and Cathay Pacific
Airways.
But percentages alone are not enough to measure the reach of a
carrier like Turkish Airlines. The airline boasts an extensive
route network including 277 destinations, and its aircraft, with
its distinctive white-and-red livery, land in more countries (110)
than any airline in world, while its international destinations
(229) also outpace the worlds airlines.
Still, the airlines Deputy Chairman and CEO, Dr. Temel Kotil
says Turkish Airlines has not realized its potential. During a late
afternoon conversation with PAX International at the airlines
headquarters at the end of July, Dr. Kotil laid out a future with
an airline that will, one day operate up to 2,000 daily
flights.
He also talked about the importance of maintaining and improving
the airlines service-oriented culture and his willingness to free
up the companys financial resources to do it. Though it draws
repeated comparisons to the service-oriented airlines in the Middle
East and Asia, the CEO has his vision set on other goals.
To obtain the lofty cabin service standards, Kotil maintains an
open door policy urging employees to contact him directly with
problems that need to be solved. Some problems range from
arrang-ing oxygen tanks for passengers to scheduling ambulance
trips for sick children.
We want Turkish to be special, he said. And we want Turkish
Airlines to care more about passengers than other airlines care
about [them].
Making that personalized approach will be a challenge in the
Turkish aviation market that is growing rapidly. By the end of this
year, the General Directorate of State Airport Authority in the
coun-
try estimates that the total passenger movement in the country
will increase from 123 million to 131 million. Of that amount, 83
million will be international travelers and 48 million will fly
domestic routes. The country currently has 55 airports, more than
double the number it had as early as 2003.
Nearly half the passengers that will be traveling in the country
will be on Turkish Airlines aircraft. By the end of the year, the
airline estimates that it will carry close to 63 million
passengers, making it the worlds seventh largest airline in terms
of international pas-senger numbers.
Such ambitions and rapid growth were really not in the airlines
plans when Kotil took the helm of Turkish Airlines 10 years
ago.
In 2005 our vision was much smaller than today, Kotil said. A
year after taking the helm, Turkish Airlines became completely
privatized and plans began to form that could likely turn the area
around Istanbul into the international aviation crossroads with
the
MAKING CONNECTIONSUsing its historic location as a crossroads to
many cultures, Turkish Airlines is building its global reach with
new construction and bold plans that are now taking shape by RICK
LUNDSTROM
This fall, Turkish Airlines aircraft flew to 277
destinations
Dr. Temel Kotil (right) with PAX International Publisher Aijaz
Khan
20 | PAX INTERNATIONAL | SEPTEMBER 2015
TURKISH AIRLINES
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potential to draw travelers from Europe, Asia, and Russia. That
can be accomplished in part with the construction of the
new airport that began with land clearing in early May. Kotil
called the project, 44 kilometers north of Ataturk International
Airport,
one of the biggest construction projects in the world right now
with more than 2,000 pieces of equipment working the area for a
terminal that will handle up to 90 million passengers per year in
the initial phase. The first phase of the airport is expected to
finish in 2018, giving the country and its flag carrier air service
from a unique geographical position which would draw passengers
from Asia onward to Europe and even North America, and compete with
Dubais mega airport for transit passengers. Plans call for a US$35
billion investment with six runways, and 500 aircraft parking spots
with the capacity to handle 150 million passengers per year.
From the new hub, Turkish Airlines would be able to make use of
narrow body aircraft to develop routes to many of the smaller, but
thriving cities in Europe and many points in Africa. With this
geographical advantage, Turkish Airlines estimates that it can
reach 70% of its international destinations in more than 55
countries using narrow body aircraft.
Selling ServiceWhether it is narrow body or wide body, or even
the A380, which could also be in the airlines future, Turkish
Airlines plans a strong service component, making use of its
onboard chefs that have flown on the airline since 2007, a
selection of meals made from scratch and plans to develop an
Economy Class lounge. Kotil said he sees food service as important
part and a relatively small investment for an airline that has a
profit margin of 18% as it did last year.
Kotils push for an economy class lounge is borne of practicality
as well as service excellence. He said figures place the cost of
cater-ing to passengers in the worlds lounges at approximately
US$20. Using that figure as a metric, Kotil said an Economy Class
lounge is an expense that is well justified. Add the fact that
Turkish Airlines owns 50% of Turkish Do & Co (which handles
operations at several of the airlines lounges) makes it even easier
to make the case that the lounges would not be a large financial
burden.
Inasmuch as the lounge is a justified cost, so too is the
airlines meal program that serves fresh juice, meals made from
scratch in its Turkish Do & Co kitchens and choices of two
entres in Economy Class and Business Class on flights of more than
two hours.
The taste is 10 times different from the processed food, you
know, Kotil said. We never have frozen food at all. We never heat
things up; we cook them so the difference is a good meal and good
service that should come from the heart, not the pocket.
The airline is growing its extensive route network constantly.
When a new route is selected, Turkish Airlines embarks on a
six-month evaluation of the market and its potential. Turkish Do
& Co develops a menu of specialties from the region. Flights of
more than five hours are often back catered from the airlines hub.
Local inflight entertainment is sought out for the routes. Turkish
Airlines closely monitors the viewing habits of its passengers. We
measure digital capability by how much they watch. Kotil said.
Turkish Airlines has the 13th largest fleet in the world, and
its future aircraft purchase plans clearly reflect what it sees as
a route network made up of short- to medium-haul routes. Of the 225
aircraft orders currently out, 206 of them are for A320s or 737s.
The airline also plans to purchase 17 wide-body aircraft which are
777s and A330s. The airline also planes to add two more A330-200
cargo aircraft.
FORMIA amenities continue on Turkish Airlines This past summer,
FORMIA announced a further extension to its existing relationship
with Turkish Airlines. Having supplied the air-line with a variety
of inflight amenity kits for several years, the new three-year
contract will see FORMIA supply a range of branded kits across the
airlines cabins, including long- and short-haul Business Class,
Comfort Class and Economy long-haul flights. The range of amenity
kits supplied to Turkish Airlines by FORMIA also includes overnight
kits, children bags, and the award-winning Hajj kits specifically
developed for pilgrims en route to Mecca. All of the kits have been
individually and exclusively designed for Turkish Airlines and
feature various new items, consolidating its unique position as a
world leading airline.
Under the terms of the deal, long-haul Business Class offerings
for the first term feature the following two high luxury kits for
out-bound and inbound flights: from the luxury fashion house
Cerruti 1881, a branded bag containing items from the Parisian
Institut Karit renowned Shea cosmetic range; and a multi-purpose
bag with an elegant design from British lifestyle Jaguar brand
containing a variety of Jaguar branded cosmetics.
Working with FORMIA, makes us proud and excited to further
extend our range of passenger onboard facilities and to embark on a
number of industry firsts. In particular, under the terms of this
new agreement, we will become the first airline in the world to
offer renowned branded bags to Comfort and Economy Class
passengers. It is Turkish Airlines constant focus on excellence
that has been more specifically seen from the accolades of Best
Airline in Europe, as voted by passengers in the 2015 Skytrax World
Airlines Award for the fifth year running. We are delighted to be
supported by FORMIA with their contribution to Turkish Airlines
deserved success, said M. Akif Konar, Chief Commercial Officer of
Turkish Airlines.
Future offerings will include new exclusive luxury brands
avail-able for the first time onboard airlines. Meanwhile,
short-haul Busi-ness Class cabins will offer passengers bags from
Cerruti 1881 and Furla, both containing Institut Karit Paris
cosmetics.
Comfort Class and Long-haul Economy Class flights will feature a
choice of Chopard branded bags and cosmetics, or an Institut Karit
Paris branded bag and cosmetics, as well as quality fold-able
slippers.
The Business Class kit from FORMIA with a Cerruti bag
22 | PAX INTERNATIONAL | SEPTEMBER 2015
TURKISH AIRLINES
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Improvements continue at Ataturk AirportWhile much of the
aviation world is watching the construc-tion of a massive new
airport 40 kilometers to the north, TAV Airports Holdings which
operates Istanbul Ataturk Airport, is making improvements to a
facility that is seeing passengers movements grow at a double digit
clip this year.
TAV is investing $75 million (US$83.3 million) for an expansion
of the international terminal that will be com-pleted in the first
quarter of next year. The number of aircraft boarding bridges will
increase from 26 to 34 and 32 check-in desks will be added. It will
expand the area of the terminal by 27,000 square meters.
Passengers are also seeing improvements. TAV has added 14
passenger information kiosks in arrivals and departures areas. The
devices were designed to help pas-sengers move more easily through
the airport and learn about the many services available.
Thanks to the system, the passengers save time by scanning their
tickets barcode into the kiosk (to) find their way to their gates,
said Erhan Ustundag, Director of Media Relations at TAV Airports
Holding.
The Turkish Airlines Lounge Istanbul, a Ataturk expanded and
additional 2,400 square meters last year increasing the size by
more than 40%. Located in the departure area of Ataturk Airport,
Istanbul, the expanded lounge has a second floor to the existing
space and added a spiral staircase.
The new addition creates additional space and increases the
capacity to more than 1,000 people. There is a childrens
playground, library, billiards area, prayer room and
telecon-ference section and an expanded rest and shower space and
additional massage beds.
Turkish and World cuisine is served in the lounge. Pas-sengers
can indulge in pastries prepared according to the recipes from
Viennas famous pastry shop, Demel. There is a local corner where
chefs prepare regional Turkish delicacies including Mant and Gzleme
under copper range hood. In another corner samples of Turkish Pide
and Brek; roast in a special oven.
Ataturk has also added a limited complementary Wi-Fi access in
passenger lounges and at domestic and interna-tional terminals.
Users can access the feature complimen-tary for 15 minutes
throughout the terminals.
The jewel of Ataturk Airport is the expanded Turkish Airlines
lounge, now at more than 6,000 square meters
24 | PAX INTERNATIONAL | SEPTEMBER 2015
TURKISH AIRLINES
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TURKISH TECHNIC
With new aircraft rolling out of assembly lines at a steady
pace, maintenance, repair and overhaul of jets large and small will
require and increasing amount of hangar space, equipment and
trained personnel to keep the
worldwide fleet flying. Ahmet Karaman, CEO and General Manager
at Turkish Technic
oversees just such a massive complex of hangars, offices and
work-shops that make up the year-old maintenance and repair
facility, known by the Turkish acronym of HABOM.
Though the future calls for HABOM to one day serve as a
main-tenance, repair and overall crossroad for the entire
commercial aviation industry, its main customer now is Turkish
Airlines, which is anxious to make a mark in the aviation world on
its own terms.
A giant step toward that mark happened a little more than a year
ago when the US$550 million HABOM complex opened in the summer of
2014 on the Asian side of Istanbul a short trip from the Sabiha
Gkin International Airport. As the facility heads into its second
year in operation, Turkish Technic is balancing the main-tenance,
repair and overhaul demands of its rapidly growing flag carrier,
while seeking to establish itself in the future as a third-party
provider. The company is also active in developing cabin interior
products for its own airline, and one day, others as well.
HABOM is an integrated structural maze of massive buildings
linked by elevated and enclosed passages with a closed area of
380,000 square meters that still shines from its newness. At a
given time, up to 11 narrow body aircraft and three wide bodies
could be undergoing service. The nearby annex shops provide MRO
service for aircraft components, one of the facilitys strong
sellers for third-party maintenance.
In another part of the complex is the companys research and
development facilities. Visitors there can browse past rows of
airline seats developed by the company. Other cabin interior
projects in various stages of development at Turkish Technic
include wired and wireless inflight entertainment systems, digital
test equipment
for vacuum toilets, testing systems for crew oxygen masks and an
RFID reader that can be used to monitor the lifespan of safety and
breathing equipment used by flight attendants and passengers.
Much of Turkish Technics plans as a third-party supplier are for
the future. For the present, the task at hand is primarily seeing
to the MRO needs of its parent airline. At one time, Karaman said
approximately 30% of the companys work was third-party MRO. Now
that figure has dropped to approximately 25%. Plans call for its
capabilities to grow proportionately to one day have 50% of its
work devoted to other airlines.
The company will also grow as the new airport in Istanbul opens
in the years to come. Around the new facility, Turkish Technic
plans to open a 40-bay hangar that will be sized for maintenance
for a future A380 operated Turkish Airlines.
Turkish Airlines needs the A380 because it cannot get the slots,
at some of the worlds major airports, said Karaman. He said the
carrier is looking to have the big jet as part of its fleet by
approximately 2018.
HABOMmakes its mark
Turkish Technics massive new facility holds the promise of
product development, third-party maintenance and a sound future for
the flag carriers repair needs by RICK LUNDSTROM
Ahmet Karaman, CEO and GeneralManger of Turkish Technic (right)
with
PAX International Publisher Aijaz Khan
26 | PAX INTERNATIONAL | SEPTEMBER 2015
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TURKISH TECHNIC
A long historyThough the new Turkish Technic facility is every
bit the modern complex, the companys history and the presence of
aviation in the country dates back more than a century. Aircraft
maintenance hangers were built between the cities of Yesilkoy and
Sefakoy as early as 1912. A company called Turkkusu was established
at the airport in Ankara in the mid-1930s. By 1945, DC-3s were held
in Ankara for the Turkish Air Force.
A company first under the name Turkish Technic opened its doors
in May of 1955. The national airlines fleet grew to 28 aircraft
including three DC-3s, and the modern maintenance facility was
established. By 1963 the companys shops reached international civil
aviation standards for equipment and technical resources. In 1973
the operation achieved its U.S. Federal Aviation Administra-tion
certification.
More certifications followed. By 1996 Turkish Technic achieved
Joint Aviation Regulations (JAR) authorizing FAA and JAA
main-tenance to be carried out at the operation. Construction in
1999 opened a second base hangar of 13,000 square meters.
Construction of HABOM started in 2010 and the facility opened in
June of 2014.
Aviation, and industry that helps shape the future, continues to
develop and change at a rapid pace, said a release last year, at
the announcement of the opening of HABOM. Turkish Airlines, given
is preeminent position in the industry also continues to constantly
renew and upgrade itself and its infrastructure.
In the area known as Turkish Cabin Interior (TCI) rows of
seating and some galley equipment are produced and tested for
possible use in the airlines cabin and in future sales to airlines.
To achieve those goals, the company will need to establish its
manu-facturing capabilities and convince the worlds two large
airframe manufacturers to include its products in their catalogs of
options.
Karaman said such a goal is within reach and could be done
inside of five years; however the maneuvering and expense
associ-ated in making it into the lineup of catalog of suppliers
for Boe-ing and Airbus is no small challenge. One of the prospects
is the companys Economy Class seat. Karaman said the seat compares
in weight and comfort with those from major seat manufacturers such
as Recaro. The Turkish Technic seat offering is made of aluminum
that is easy to maintain and could be well suited for an aircraft
on flights of three hours or less.
Its use is also born of need. With so many aircraft now
being
built, the lead-time for a new ship set of seats can be long.
There is also a chance to make inroads with products that is low
tech-nology and can be produced quickly. A simpler made seat is
also easier to maintain.
The technology is not out of this world, Karaman said. With
composite seats, no one knows what to do with them. There is a big
market for the classical lightweight seats.
Products for the futureIn another part of the facility is
Turkish Technics Research and Development Center. Its main
activities are divided into four areas: aircraft systems and
component developments, testing systems for maintenance, repair and
overhaul, cabin configurations and products certifications.
One of the projects that was generating meetings around the
center when PAX International visited was the companys inflight
entertainment system. The components used for the product also fit
the mold for simplicity and low cost ways to deliver
entertain-ment. Currently in production and testing are the
companys SKYFE and SKYFE-W wireless and seat back inflight
entertain-ment systems. The company is partnering with HAVELSAN, a
Turkish software company with expertise in information technol-ogy
and defense.
Market research shows that the traditional seatback
(enter-tainment) will continue, especially in long-haul flights for
at least another 10 years, said a description of the wired system.
Due to the market demand, we started developing this brand new
SKYFE IFE system by joining Turkish Technics experience in civil
aviation and HAVELSANs experience in software engineering.
The W brand of the SKYFE system is designed for users of
personal electronic devices. It streams printed content, flight
information, moving map and audio and video on demand to the Wi-Fi
enabled devices. It has a lightweight construction and few
components. With upgrades, airline customers could conduct
electronic surveys and add inflight shopping. Adaptations can also
add features such as Internet streaming.
The goal of the research and development center is to not only
develop products, but to move the brand of Turkish Technic
forward
through products and new expansions we will develop as and R and
D center and playing an active role in new markets, said a
description of the facility.
Approximately 75% of the work at Turkish Technic is done for the
parent airline
28 | PAX INTERNATIONAL | SEPTEMBER 2015
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In its fiscal yearend report released in early June, DO & CO
briefly mentions its relationship with Turkish Airlines stating
that the partnership performed well, both in its dealing with
Turkish Airlines and with third-party customers.
However the Austrian caterer is clearly proud of the
accom-plishments of Turkish Airlines, one of the first to place
chefs in the premium class cabin, creating a unique overall service
concept that has gained attention by collecting a large number of
awards.
Airline catering accounted more than 530.6 million (US$589
million) of the companys 795.65 million (US$885 million) in sales
during its last fiscal year. The rest of the companys sales were
raised by a combination of event catering, restaurants, lounges and
hotels. Its commitment to its Turkish operations is in evidence in
Istanbul where not only is the company working hand in hand with
the airline to maintain and improve its food service, but in the
city and its culture as well.
Located in Ortaky, the hippest section of the sprawling city, is
the TURKISH DO & CO Palace Hotel Istanbul, that will open its
doors in the coming year. The hotel is a restoration project of the
palaces of former sultans daughters, named Fehime and Hatice. The
company saved the moldering structure, and restored the buildings
to reflect Ottoman culture, while adding modern design done under
the supervision of the Turkish Conservation Board. The former
palaces will greet guests in 100 rooms with a restaurant and bar as
well as a premium event ballroom and theater for more than 1,000
guests. Those guests can visit the splendid structure via
waterfront access in the shadow of the first bridge that united
Europe and Asia.
Much of the day-to-day work of TURKISH DO & CO is not nearly
as glamorous, but no less vital. Its association with Turkish
Airlines began in 2007 as a 50/50 joint venture. The two partners
now can claim an 80% market share of airline catering in the
country; preparing meals for anywhere from 700 to 800 flights per
day in the nine units that serve more than 60 airlines.
The brunt of the partnerships business is done with the countrys
flag carrier. Not only has it increased customer satisfaction, but
also claims double-digit percentage savings for Turkish
Airlines.
TURKISH DO & CO has created a complete catering concept for
Turkish Airlines.
As a part of this concept, the company has taken over
manage-
ment of all of the onboard service equipment for the airline.
The company says it is the only catering firm in the world that
manages all of the onboard equipment for an airline.
The concept covers a wide range of service. TURKISH DO & CO
is involved in concept design and product development on cabin
service items that range from chinaware to linens. Throughout the
procurement process, TURKISH DO & CO combines modern product
lines with those reflective of Turkish culture. They also seek out
products with less weight to decrease fuel consumption.
Clearly the most visible part of the partnership is the TURKISH
DO & CO flying chefs that carry out final preparation of meals
made in the DO & CO Catering units. In addition to culinary
skills and passenger interaction, the chefs are trained flight
attendants who can be called on to assist with any safety
requirements aboard the aircraft.
DO & CO and Turkish Airlines have created an award-winning
cooperation with one party supplying the expertise and the other
supplying the diners by RICK LUNDSTROM
PARTNERSin the sky Hot kitchen work at the TURKISH DO & CO
unit in Istanbul
A Turkish favorite is prepared by hand, as is much of the
operation at TURKISH DO & CO
Chefs and staff at Turkish DO & CO at the companys A340
cabin mockup
www.pax-intl.com | PAX INTERNATIONAL | 29
TURKISH DO & CO
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The chefs put onboard the aircraft learn much of their onboard
skills at the TURKISH DO & CO training center located at the
Istanbul Catering unit. There, the caterer has developed four cabin
mockups: First Class for the 777, Economy Class for the 737 and
A321 and Business Class on the A340. The training center also has
dedicated sessions or hospitality skills, cabin service training
and special galley where chefs and flight attendants learn proper
food and beverage heating and plating guidelines with real time
food training.
In addition to cabin work, TURKISH DO & CO provides food
service for lounges in Istanbul and the arrivals lounge Sabiha Gken
International Airport on the Asia side of Istanbul. The lounge at
Ataturk Airport is one of the largest in Europe, handling more than
1.4 million Business Class passengers per year, on two floors
covering 6,000 square meters.
There is evidence of shift toward quality again in the airline
food service world. During the first quarter of its fiscal year, DO
& CO noted a significant increase in sales for its airline
catering work. During quarter one, airline catering sales topped
149.6 million (US$166 million), a 19.7% increase from the first
quarter of the previous year. The company credited the increase in
a demand for high-quality catering that it says is gaining
acceptance even in the highly volatile and price-conscious airline
catering world.
The company placed Turkish Airlines among the handful of Middle
Eastern, European and Asian carriers that are the companys regular
customers who are keen on quality in the aircraft galley.
Having a good product is of increasing importance to airlines,
said the company, in its assessment of its first-quarter sales.
There-
fore many airlines are reconsidering their strategy and once
again invest in a quality product and culinary treats on board as a
feature to distinguish themselves from their competitors.
DO & CO cites international surveys that show that
high-quality food is again becoming important, especially on
long-haul flights. Some of companys most recent successes have been
in highly com-petitive airport environments such as London Heathrow
and New York Kennedy.
Good food and appealing service have become an effective
image-building marketing tool, said DO & CO in its quarterly
report. For many airlines which want to improve their selling
position through offering an innovative and better product, DO
& CO is thus a sustain-able and reliable partner that offers
just the right brand portfolio.
In addition to culinary duties, chefs at TURKISH DO & CO are
trained in safety procedures
30 | PAX INTERNATIONAL | SEPTEMBER 2015
TURKISH DO & CO
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Opportunity for diversification and innovation in the inflight
catering sector appears to be in abundance today, partly due to the
surge of dietary restrictions and the elevated taste of more and
more passengers. With an
increasing number of passengers looking for the same selection
and diversity in the sky as found in top-rated restaurants on the
ground, the pressure for suppliers to comply is high, and
innova-tions have become ripe for the picking.
SugarCreek takes on Sous-videApproaching its 50th year in
business, SugarCreek began in the raw bacon business where it
developed and has since maintained numerous longstanding
relationships with some of the largest consumer brands in both the
food service and retail industries. In the last 25 years,
SugarCreek has transitioned from its raw roots to fully cooked
protein, and is currently expanding with a new, state-of-the-art
facility in Cambridge City, Indiana.
As a b-to-b business, SugarCreek processes foods for other
brands, essentially creating products that are brand worthy for
various companies.
We collaborate and co-develop brand-worthy food solutions for
our partners, so if one of our customers has a problem, well work
on it together and solve it from a culinary perspective, says Lance
Layman, Vice President of Business Development for SugarCreek.
For some time now, one of SugarCreeks main priorities has been
to find a way to bring more value to the transportation industry.
This led the company to Sous-vide a cooking method which involves
sealing food in airtightplastic bags, which arethen placed in a
water bath or in a temperature-controlled steam environment for
longer than normal cooking times at an accurately regulated
temperature much lower than normally used in order to cook the
item(s) evenly, ensuring the inside is cooked properly without
overcooking the outside. After meeting Jamie Calvetti, President of
Chicago-based James Calvetti Meats, who has serviced the airline
industry for more than 40 years, Layman and Calvetti rocognized an
opportunity and decided to join forces.
When we visit with airlines today, we talk about the raw meat
side of what we do, the grilling and sear marking, which is done in
Chicago, and how we take those products and put them in thermo-form
packages under specific pressure requirements and ship the
product down to [SugarCreeks] plant in Indiana, after which its
shipped to airlines, explains Ben Pasternak, President of
Innovative Food Creations, a newly formed division of James
Calvetti Meats.
Since the current processes in place for inflight catering tend
to be quite abusive to the product, a process like Sous-vide is
warmly welcomed, since the product is cooked to a point where the
cell structure of the protein is not released, resulting in greater
moisture content and consequently, a greater threshold for
aggres-sive handling.
The airline industry is only one component of our new facility
in Indiana, explains Layman. Were going to have three different
manufacturing halls, and seven to eight manufacturing lines that
will be able to handle all fully cooked protein. But Sous-vide is
the most innovative and the one were most excited about because it
offers tremendous benefits for every channel.
For Pasternak, what is most exciting about the airline industry
today is that airlines are no longer asking for the same type of
catering theyve sought out and delivered for the past 30 years. On
the contrary, airlines are starting to evolve, seeking out high-end
products to make the dining experience onboard more elite than it
has been in the past.
I think one of the challenges is that there is so much
oppor-tunity and flexibility that youre constantly surprising the
menu developers many will say, we can Sous-vide pears for use as a
dessert or in a sauce? The knowledge base and opportunity base have
expanded so dramatically that helping the menu developers really
see the broad scope is part of the opportunity and also part of the
challenge, adds Pasternak.
Although the new SugarCreek facility is keeping both companies
quite busy, SugarCreek and James Calvetti Meats will have a joint
booth at this years IFSA EXPO in Portland, where they will be
sharing more details about their respective innovations with
clients and visitors.
LSG Sky Chefs takes a consumer-focused approach With 70 years
under its belt, LSG Sky Chefs has gained the presti-gious
reputation as the largest airline caterer worldwide. Today, the
company is present in 49 countries and delivers its products and
services to more than 200 airports. In fact, every third meal
served
A James Calvetti Meats steak prepared by SugarCreek using
the Sous-vide method
With travelers always looking for something new and airlines
eager to please, caterers are exploring opportunities for bringing
innovating offerings onboard by MELISSA SILVA
innovation LA CARTE
32 | PAX INTERNATIONAL | SEPTEMBER 2015
INFLIGHT CATERING INNOVATIONS
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sin
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onboard an aircraft is developed by LSG Sky Chefs. In addition
to also operating airport and airline lounges, the companys
portfolio covers the design, development and sourcing of inflight
equipment, including trays, trolleys and tableware, marketed under
the brand name, SPIRIANT.
This past April at the World Travel Catering Expo in Hamburg,
LSG Sky Chefs presented its new approach to airline catering and
onboard services titled, Meet their needs, which the company feels
is more consumer-focused than anything currently existing in the
industry.
Based on consumer insight, we have built consumer profiles and
have developed a broad range of products that cater to the
individual lifestyle and needs of specific consumer groups,
explains Josefine Corsten, SVP Corporate Communications and
Marketing at LSG Sky Chefs.
When it comes to working with airlines to develop
individual-ized menus and specific meals, we consider this as an
opportunity rather than as a challenge, Corsten continues.
Situations like these enable us to apply our rich culinary
expertise and our know-how in consumer trends and insight and to
work closely with our airline customers to enhance their
positioning.
LSG Sky Chefs has noticed a strong trend as of late, which the
company refers to as regionality. According to Corsten, this trend
involves sourcing products from the region where the air-line or
specific flight originates, serving menus that are typical for the
region and/or country the airline departs from, or providing
additional information about the region the flight originates from
and where it lands.
Due to our broad network, we are able to translate this trend
into appropriate concepts with regard to any region or location
across the globe, explains Corsten. We proactively offer our
airline customers our knowhow by sourcing regional and local
ingredients, developing corresponding menus and telling the story
about this approach in little flyers, which are served with the
meal or even printed directly onto the packaging.
The influx of dietary restrictions that have surfaced over the
last several years is not by any means new to LSG Sky Chefs or a
challenge. According to Corsten, LSG Sky Chefs has been devel-oping
and delivering special meals for more than 300 customers for
decades. As needs and demands vary quite significantly from airline
to airline, we have a board range of special meals that we are able
to offer, catering to dietary and ethnic restrictions.
LSG Sky Chefs has been developing special meals for more
than 300 customers for years, including Halal meals
(pictured)
(left to right) Buddys Kitchen CEO Dave Smith, Chef Frank
Petersen, and Airline Division President Brad Wetherbee at the new
Eian Innovation Center
Buddys Kitchen whisks up excitement As in previous years, Buddys
Kitchen will be sharing a stand at this years IFSA, (number 509)
with one of its partner companies, California-based SupHerb Farms.
However, the samples prepared by Chef Frank Petersen will include
some creations developed at the Twin Cities-based companys new
Innovation Center.
Named the Eian Innovation Center after company founder Buddy
Eian, a team of two chefs and five food scientists are develop-ing
products for airlines, and the companys growing list of grocery,
retail and convenience store customers. The new innovation center
replaces the companys original test kitchen that was approximately
the size of a parking stall.
In the airline industry, Buddys Kitchen is known for its
signature omelet, developed more than 40 years ago. As early as
five years ago, Buddys was producing 50,000 omelets a month. Today,
the demand for the handmade product has increased so substantially
that more than 500,000 omelets are shipped monthly from the
Burnsville, Minnesota plant to a number of airline customers,
including Delta Air Lines, American Airlines, United Airlines and
Sun Country. In that time the company has achieved an important
safety rating called SQF Level III, and is keen to change a few
perceptions with the opening of the new Innovation Center.
Our customers once thought of us as reliable, but a little
boring, said Brad Wetherbee, who was recently named President of
the companys Airline Division. A customer visiting Buddys today
will come away with a remarkably different feeling.
Customers will also be well fed with some of the latest trends
in food service. Plenty of omelets are still made at the kitchen,
but added to the offering could be turkey ham and cheese strata
that is being served on KLM Royal Dutch Airlines. Other products
that have recently been developed and will be shown at the IFSA
Expo will be a spicy chicken burrito with American and Monterey
Jack cheese seasoned with Anaheim peppers and black and cayenne
pepper, hand rolled in a flour tortilla. The Eian Innovation Center
has also developed turkey pastrami with sauerkraut blend and Swiss
cheese thats served on flatbread.
Buddys Kitchen is seeing a more informed public as of late, one
that is tuned into culinary awareness like never before. Food
Network programs are drawing big ratings, said Dave Smith, the
companys CEO. One of the companys chefs was a recent winner in a
television show titled, Guys Grocery Games hosted by Food Network
host, Guy Fieri.
34 | PAX INTERNATIONAL | SEPTEMBER 2015
INFLIGHT CATERING INNOVATIONS
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Airlines are looking for ever-more exotic condiments and
dressings in a bid to elevate the customer dining experience, and
producers are ready to serve that need.
Harvey Alpert & Company (HACO) represents A LOlivier, a
family-owned, French manufacturer specializing in oils, vinegars
and condiments, founded in Paris in the 19th century. More
recently, A LOlivier began producing infused olive oils made from
the fresh-est plants and aromatics using a patented infusion
process, and recently developed a new method for green extraction
of natural products. These best-selling oils have been turned into
miniature 20 and 30 milliliter bottles with the basil-infused olive
oil becoming a hallmark flavor.
Airline customers have always been interested in dressings made
with olive oil and balsamic vinegar, but trends have recently
started to change, says HACO Sales Manager Leslie McCloughan. A few
years ago, A LOlivier created a line of fruit pulp vinegars for its
retail market customers, which became extremely popular very
quickly. A LOlivier made the decision to adapt these products for
airlines and, as a result, created a range of mini fruit vinegars
and fruit pulp vinaigrette dressings to add to its product
portfolio.
The fruit vinegars come in Raspberry, Passion Fruit and Fig and
can be used as a dressing or a seasoning for meats and seafood
with-out adding oil. The fruit pulp vinaigrettes come in innovative
flavors such as Basil Tomato, Hazelnut Raspberry, Walnut
Blackcurrant and Ginger Passion. A LOlivier is the first
manufacturer to offer these types of products in small bottles.
Recent trends have seen airlines increasingly requesting fruit
vinegars and dressings to complement upgraded tray meals for their
customers.
A LOlivier has also been working on a new line of products that
will be coming out soon.
In a bid to optimize the catering service onboard, Group SOI
aims to offer more flavors and more varieties of product containing
the highest quality ingredients. It has introduced a new Frutto
dOro 10 milliliter Vinaigrette in convenient 10 milliliter mini
bottles, in which extra virgin olive oil is carefully blended with
the finest selection of balsamic vinegar.
The new 10 milliliter vinaigrette bottles have an easy open
system called Snap and Pour that ensures easy handling for the
customer, as well as an even base, which allows the product to
stand upright. There will be a wide variety of distinctive flavors,
including fig, peach, cherry, and strawberry.
In terms of general trends, the firm notes that the airlines are
more open to using untraditional flavors, and more creative
ingredients. For example, from November 1, 2015, United Airlines
will carry its 16 milliliter mango balsamic vinai-grette dressing.
Other exotic natural flavors include papaya, cranberry and
raspberry.
In other product development news, Group SOI will introduce a
new dual pack for business class, described as an elegant and
easy-to-handle pack containing brus-chetta crackers and Italian
dressing. There will be a wide choice of dressings, such as the
refreshing Lemon Zest Olive Oil com-bined with savory cracker
bread.
Upcoming new products include the Tris pack consisting of
crunchy schiac-ciotte (Italian flatbread) and a bag of Italian
olives, in both black and green varieties, for a quick snack
onboard. Group SOI will launch these new products together with its
business partner Bottoli, which is the leading manufacturer of
savory crackers in the Italian market.
The company sees the year ahead as full of refreshing changes,
just like our new fruit condiments.
Four generations in travel cateringConway Import Co. Inc, owned
and oper-ated by the same family for four gen-erations,
manufactures high quality salad dressings and sauces for hotels,
airlines, cruise lines and restaurants internationally.
Conway Dressings manufactures more than 370 quality dressings,
marinades, dips and sauces. Of this total, one third of these
recipes are proprietary. The U.S. companys assort-ment ranges from
a standard French dressing to new and contem-porary specialty
Asian, Wine, Southwest and Champagne dressings.
INFUSED WITH INNOVATION
Infused olive oils from A LOlivier is part of the portfolio of
Harvey Alpert & Company
Easy access packaging is part of the Frutto dOro 10 milliliter
products from Group SOI
Producers of condiments and dressings are using their skills and
ingenuity to create ever more adventurous products for the airline
foodservice industry by MARY JANE PITTILLA
36 | PAX INTERNATIONAL | SEPTEMBER 2015
CONDIMENTS & DRESSINGS
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Meet us at booth number - 406S
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Fat free, kosher and MSG-free dressings are also available.
The company has a new line of all-natural and gluten-free
dressings and sauces. The airlines are very interested in
gluten-free recipes, notes Robert Burns, Vice President Sales and
Marketing at Con-way Import Co. Inc. We have over 150 gluten-free
recipes in our entire line of products.
He adds: More and more customers in all categories of the
foodservice industry are moving towards higher quality ingredients
which Conway has always been known for.
Meanwhile, Navarino Icons is an award-winning gourmet
food line of Greek products from the Peloponnese region created
by Greka Icons SA. Greka Icons is part of a larger group of
companies, which includes TEMES SA, developers of Costa Navarino,
one of the largest real-estate projects under development in Europe
and the largest tourism-related investment in Greece. Navarino
Icons aims to acquaint people with the regions rich culinary
history, through authentic, high quality products. which adhere to
strict quality control guidelines in every step of the production
process, certified with ISO
22000: 2005 by TUV Nord. At the heart of the companys philosophy
lies its strong commitment to environmental responsibility along
with a respect for local traditions and communities.
Following its successful co-operation with Aegean Airlines,
Saudi Airlines, British Airways and Air France, Navarino Icons is
offering a line of mini items to serve the needs of the airline
cater-ing industry. New products include Extra Virgin Olive Oil
with Lemon and Extra Virgin Olive Oil and Balsamic Vinegar with
Fig, which are available in 12-milliliter mini PET bottles.
Existing items in the 12-milliliter size include Extra Virgin Olive
Oil, Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and
Balsamic Vinegar, Balsamic Vinegar, Balsamic Vinegar with Honey and
Balsamic Vinegar with Fig.
The Kalamata extra virgin olive oil is made from the acclaimed
Koroneiki variety olives, grown in the seaside groves of Costa
Nava-rino. Carefully gathered by hand, they are taken to a nearby
mill within a few hours from picking to maintain their nutritional
characteristics and guarantee the lowest olive oil acidity. The
olives are immediately cold pressed and mixed for less than 20
minutes to preserve their fruity and spicy flavor and distinctive
aroma. The oil is gluten free.
Also available are 14-milliliter and 20-milliliter PET bottles
in Extra Virgin Olive Oil, Extra Virgin Olive Oil and Vinegar,
Extra Virgin Olive Oil and Balsamic Vinegar, Balsamic Vinegar,
Balsamic Vinegar with Honey, and Balsamic Vinegar with Fig.
The extra virgin olive oil and vinegars are also offered in
10-milliliter sachets. The range includes Extra Virgin Olive Oil,
Extra Virgin Olive Oil and Vinegar, Extra Virgin Olive Oil and
Balsamic Vinegar and Vinaigrette (a mix of vegetable oils, vinegar
and mustard).
Products from Navarino Icons are from the Peloponnese region of
Greece
38 | PAX INTERNATIONAL | SEPTEMBER 2015
CONDIMENTS & DRESSINGS
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WWW.BAYART-INNOVATIONS.COM
ONBOARD BAYART YELLOW C 297x210mm.indd 1 13/09/2015 22:53
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Quality, innovation and convenience are the watchwords for
suppliers of desserts and sweets, as they respond to increasingly
tough airline demands
Airlines are generally seeking high-quality sweet snacks, with
smaller portions and pre-packed dessert options are also gaining in
popularity, according to PAX Internationals latest survey of
suppliers.
While some producers are concentrating on classic and
traditional desserts with a twist, others are picking up on the
latest lifestyle trend for hybrid, two-in-one desserts.
Dutch-based supplier AA_Bakeries International specializes in
confectionery items and organizes the entire supply chain, from
product development and production to packaging, marketing,
distri-bution and merchandising. Its assortment spans cream puffs,
eclairs, sponge cake, meringue, cakes and desserts. The company
also offers a range of Halal-suitable cakes and uses sustainable
packaging materials.
AA_Bakeries International is presenting a new range of First and
Business Class desserts, which Key Account Manager Patrick Berkers
describes as restaurant style in presentation and flavor. These
more upscale desserts find their origin in the classic French
patisserie with a modern touch. For the Economy Class cabin, the
company is offering its frozen or ambient Sweet and more concept.
For this line, the firm pre-packs cakes and presents them in a
drawer ready to serve with a cup of coffee or tea. The cardboard
drawer can be slid into an airline trolley. If the airline wants
the drink (for example orange juice) to be packed with the sweet
item, it is also able to provide this service.
In terms of airline demand, Berkers is seeing more and more
high-quality desserts ready to serve with a modern garnish for
first and business class.
For the economy cabin, airlines are increasingly demanding what
he calls the one-shot service concepts whereby they want suppliers
to pre-pack/pre-design dessert concepts and test them, in an effort
to improve their service level.
Regarding general trends in the category, Berkers notes that
classic and traditional desserts but with a modern touch and
variation in the garnish are gaining in popularity, as are desserts
that originate in the country of the airline or part of a country.
These desserts are being used as a signature dish for the domestic
market as well to promote the country to foreign passengers.
Demands for HalalLily OBriens, a premium chocolate maker from
Ireland, specializes in contemporary classic flavor combinations
and foodie-inspired desserts, presented in a modern minimalist
packaging design.
Lily OBriens National Key Account Manager James Duff reports
that the company had very positive buyer reaction to its new
Halal-accredited dessert recipes at the World Travel Catering Expo,
held in Hamburg in April 2015.
Airline customers have been asking for Halal products for quite
some time now, in order to meet the ever-changing dietary needs of
their passengers, he says.
In addition, the company made a major announcement to its
customers at this years WTCE show in Hamburg: it can now ship its
desserts from the U.S. back into Europe and the Middle East. Duff
explains: It means airlines can fly back from the U.S. with a brand
that is familiar to their passengers. We know that such familiarity
can add to the overall customer experience.
Also at Hamburg, the company unveiled its new collection of
desserts presented in premium clear pots, which have been flying
onboard British Airways Club Europe since early 2015.
Lily OBriens now offers three dessert pot formats: A recyclable
paper pot; a premium clear pot; and a black APET plastic
packaging.
Sustainability has become a very big concern for our customers
and as a result we have been proactively working with our suppliers
to ensure we are at the forefront of this movement in our industry.
By using less packaging, we create less waste simple, but its a
challenge were working on every day, says Duff.
Innovation continues at The Elis Cheesecake Company, which is
celebrating its 35th anniversary this year. It is introducing a new
tart line, consisting of three-inch individual tarts baked in
all-butter crusts with different fillings. Flavors include:
Chocolate Espresso Tart, filled with smooth bittersweet chocolate
accented with rich espresso, sprinkled with roasted coffee bean
pieces; Key Lime Tart, consisting of key lime curd made with
Florida key lime juice, baked in a graham crust and sprinkled with
graham crumb; and Lemon Tart, an all-butter crust, filled with
lemon curd and sprinkled with confectioners sugar.
In terms of airline trends, carriers are requesting smaller,
high quality, individually wrapped portions, which are easier to
store and serve, Senior Marketing Manager Sarah Duff Zupancic
says.
Smaller portions remain popular too. Elis offers miniature pies,
three-inch individual desserts and one by one inch dessert bars to
meet the demand. Hybrid desserts are also hot, which are a
combination of two desserts in one, led by last years Cronut (a
donut and croissant
SWEET AND WHOLESOME
Part of the wide assortment from Dutch baker AA_Bakeries
International
Thirty-five years of innovation at Elis Cheesecake produces
products like the lemon tart
by MARY JANE PITTILLA
40 | PAX INTERNATIONAL | SEPTEMBER 2015
DESSERTS & SWEETS
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