pax international wtce 2015

WTCE & OS HAMBURG

SASs new long-haul cabin

Norwegian Air Shuttle plans its next step

REGIONAL REPORT SCANDINAVIA

N E W S A N D A N A L Y S I S F O R T H E I F E C & I N T E R I O R S E X E C U T I V E

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N E W S A N D A N A L Y 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

p.52p.20p.16 CABIN HYGIENE POST-EBOLAWORLDS TOP IN-FLIGHT CATERERS ANNOUNCEDLSG SKY CHEFS ERDMANN RAUER

QSAI 2014 Award

Winners Inside!

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www.pax-intl.com | PAX INTERNATIONAL | 3

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.

February 23 of this year marked the silver anniversary of an important milestone that has been popularly accepted by most of the public, and heralded this year by the Association

of Flight Attendants-CWA union in the United States.

At a press conference at OHare Airport in Chicago, representatives from the union as well as a Congressional delegation, marked the 25th anniversary of the inflight ban on smoking in commercial aircraft.

The actions that led to the ban in the U.S. and now virtually worldwide, started in 1986 as a result of a National Academy of Sciences study on the affects of smoking on the health of flight attendants.

It seems absurd today, but the epic battle to get smoking off our planes was incredibly difficult, said United Airlines Flight Attendant Moe Kerrigan, who shared her story during the gathering at OHare Airport in February.

The study concluded that flight atten-dants in a smoky cabin were susceptible to bronchitis and pneumonia.

The anniversary was also hailed by a group called Americans for Nonsmokers

Rights, who praised the decision, but called on airports, such as Atlanta Hartsfield-International Airport to get rid of desig-nated smoking sections. More than half a dozen airports in the U.S. have smoking sections. The airports that allow smoking in sections handle approximately 110 mil-lion passengers per year.

Going on three decades now, the traveling public has been told over loud-speakers, videos and by Deltalina, the flight attendant star of Delta Air Lines, that smoking is not allowed in the cabin or lavatories, and the penalties for even attempting it can be pretty stiff.

For all the fighting and threats that hap-pened at the beginning of the movement, few would say today the effort wasnt worth it. The traveling public has learned to live with the restrictions, and cabin crew, who spend much of their week in the air, are probably breathing easier.

Rick LundstromEditor-in-Chief, PAX International

SMOKE FREE, DECADE THREE

PAX International

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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 InternationalCORRECTION

The January/February issue of PAX International, page 11, incorrectly stated the type of flydubai aircraft that would be line-fitted with the Lumexis inflight entertainment system. The aircraft is a 737. PAX International apologizes for the mistake and any confusion it may have caused.

EDITORS LETTER

Koreanair FAX Tier1_Entertainment_DPS.pdf 2014.2.20 5:46:49 PM

Koreanair FAX Tier1_Entertainment_DPS.pdf 2014.2.20 5:46:49 PMKoreanair FAX Tier1_Entertainment_DPS.pdf 2014.2.20 5:46:49 PM

6 | PAX INTERNATIONAL | MARCH/APRIL 2015

WTCE & OS HAMBURG

SASs new long-haul cabin

Norwegian Air Shuttle plans its next step

REGIONAL REPORT SCANDINAVIA


M A R C H / A P R I L 2 0 1 5 | V O L . 1 9 , N O . 2 | w w w . p a x . i n t l . c o m


p.52p.20p.16 CABIN HYGIENE POST EBOLAWORLDS TOP IN-FLIGHT CATERERS ANNOUNCEDLSG SKY CHEFS ERDMANN RAUER

QSAI 2014 Award

Winners Inside!

ON THE COVER:Buffet in the new SAS Business Class Cabin Photo Courtesy SAS

Contents

DEPARTMENTS

3 EDITORS NOTE

10 NEWS

13 PEOPLE NEWS

86 WHATS HOT

90 ASSOCIATION NEWS

90 CALENDAR

INDUSTRY Q&A16 UNTAPPED POSSIBILITIES

LSG Sky Chefs CEO Erdmann Rauer has taken helm of the company at a time when technology and growth are combining to create what he sees as a fast moving wave that must be ridden and harnessed

QSAI 201420 HONORING EXCELLENCE

Airlines honor top in-flight caterers with MQs annual QSAI Excellence Awards Ceremony!

REGIONAL REPORT24 PASSENGER IN FOCUS

The first Scandinavian Airlines A330 with a new long-haul cabin took to the skies in February, outfitted with a refreshed contemporary look and individualized service

28 GRAND AMBITIONSWhile low-cost carriers come in all shapes and sizes, Norwegian Air Shuttle is taking the concept in a new direction with the latest in long- haul aircraft, inflight features and service, coupled with hopes to expand in the United States

PACKAGING INNOVATIONS34 FROM THE OUTSIDE IN

Packaging has come a long way over the last few years, proving to be a viable tool for airlines to upgrade the look and feel of meals or complimentary ear buds, without significantly affecting their budgets

COMFORT & AMENITIES37 FRESH OFFERINGS

Leading supplier of comfort solutions for the airline industry, Harmony presents two new luxury amenity kit collections for two of the worlds most esteemed airlines

38 EXCLUSIVITY IN THE BAGWith the shortlist published for the 2014 TravelPlus Airline Amenity Bag Awards, Simon Ward, Editor-in-Chief and Publisher of TravelPlus takes a closer look at those gifted to the highly valued First Class passenger

42 CREATIVE COMFORTSBalancing new product development with value-for-money is essential for suppliers of blankets and pillows to the airline industry

HEALTH & SAFETY50 CABIN HYGIENE POST-EBOLA

With the last major airline scare now in the past, what type of feedback are cleaning and disinfecting product suppliers receiving, and how are they planning to be ready for another?

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PAX INTERNATIONAL GUEST COLUMN55 WHAT PASSENGERS LOVE

ABOUT AIRLINE BRANDS Stathis Kefallonitis, PhD, Founder and President, branding.aero

DESSERTS56 EDIBLE INNOVATIONS

Dessert suppliers are observing a trend towards high quality, natural foods and dietary-specific products across the airline spectrum

COCKTAIL & WINE REPORT62 FAR AND WIDE

Australian wine exports increased worldwide in 2014, and Qantas Airways completed the third year of a program for its frequent fliers, who take the countrys wine heritage very seriously

66 MOVING THE SPIRITSA fine glass of wine may be a singular experience in a restaurant or over a fine dinner at home, but with an airline, supplying a needed beverage addition is a test of adaptation in a rough-and-tumble market

ANCILLARY REVENUE68 TAKING THE NEXT STEP

Airports turn to non-aeronautical revenue as a means of ensuring that tomorrows capacity needs can be planned today

COMPANY PROFILES72 DYNAMIC TRANSITIONS

In December, AMI Inflight became brokers for a product line of 50 food and beverage companies with its purchase of the Hoffman Group, and as the deal reached its final stages, the new owners have a range of new offerings, and the former owner embarks on a personal transition

74 NFC NOWWith the help of two partners, JetBlue Airways became an early adopter, launching Apple Pay inflight early this year

76 MAKING ITS MARKWith more than 30 years of business under its belt, Watermark Products has managed to maintain its leading position in the industry, whilst continuing to deliver innovative offerings

78 YEARS IN THE MAKINGCelebrating a 70th birthday and 40 years in the industry, Graham Hudson from Mills Textiles opens up about his invaluable experience and shares his hopes for the future of inflight amenities

ADVERTISING ONBOARD80 GRABBING DIGITAL SPACE

Advertising aboard an aircraft may still be somewhat uncommon, but the phenomenon that is the digital aircraft cabin will be one more platform for airlines to earn revenue and strategically communicate with passengers

UNIFORMS & ACCESSORIES82 DRESSED TO THE SKIES

In a time when images speak louder than words, an airlines crew can elevate its status among passengers, and not just by how they act, but also by how they look

EXHIBITOR SPOTLIGHT84 UP CLOSE AND PERSONAL

A look at some of this years WTCE exhibitors

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Newrest/Servair opens unit in TorontoOn February 18, the collaboration of Newrest and Servair began at Toronto Lester Pearson Airport.

The first 45 employees began preparing foodservice for some 100 daily flights Air Canada Jazz. The new group unit occupies a total surface area of 4,600 square meters and is equipped with separate kitchens for Halal and non-Halal food preparation.

The team is directed by Samir Arzour who is General Manager assisted by Franck Martinez Ramp Manager and Vincenzo Sicilia, Production Manager. The unit is located in the Toronto suburb of Mississauga, less than nine minutes from the runway.

The kitchen was scheduled to be officially inaugurated on March 31.

Servair trains chefs in AfricaLast year at this time, Servair was noting the silver anniversary of its first airline catering unit in Africa, in Libreville, Gabon.

In late February, the caterer organized a master class in Abidjan, for chefs at its African catering units to foster creativity and col-laboration within its network on the continent.

On February 11, chefs from Servairs African catering units took a special master class led by Michel Roth, former chef at the Ritz and Servairs ever-present Corporate Chef Michel Quissac.

By providing this opportunity to exchange ideas and share experience with fusion cuisine combining French tradition with local African ingredients and recipes, our objective is to have innovative offers for customers in both our airline and airport catering activities, as they are growing rapidly at several African stopovers, said Denis Hasdenteufel, Executive Vice-President, Europe, Africa and the Middle East with Servair.

The aim of Servairs session was to inspire the chefs to find new ways of nurturing and channeling their creativity. Its objective was clear: boost their imagination to encourage menu enhance-ment and expansion, which in the end benefits customers. The chefs also received instruction on best practices and recipes using local products.

Since 1989, Servairs presence in Africa has grown to 21 units employing 3,250 people.

gategroup renews Air Canada pactgategroup announced in late February that it had renewed its agreement with Air Canada for domestic locations served by gategroups Airline Solutions and Network and Product Solu-tions businesses.

The award includes a three-year extension of all catering and provisioning services provided by Gate Gourmet as well as the end-to-end solutions for distribution and product innovation provided by Pourshins Supplair. The renewal represents total revenue of more than CHF300 million (US$315 million) over the three-year term of the agreement.

We are proud to extend our business relationship with Air Canada. We have strengthened our strategic partnership over the last few years in a challenging business environment through a joint approach focused on quality, cost and innovation. We are committed to advancing our partnership through further invest-ment in culinary and operational initiatives, said Herman Anbeek, President, gategroup Airline Solutions.

We look forward to continued collaboration with Air Canada on new ways to enhance the onboard service offering, said Thomas Alvarez, Chief Commercial Officer for Pourshins Sup-plair Americas.

En Route expands as business growsIn the first two months of 2015, food solutions specialist En Route International has launched three initiatives to expand its global reach.

A new international office has opened in Melbourne, Australia, headed by general manager Duncan Bullard. Duncan has 15 years experience leading commercial, procurement and NPD teams. He has previously worked for Coles Supermarkets in Australia, Tescos in the U.K. and global food manufacturer Bakkavor.

The Melbourne launch adds a fourth strategic foothold in key markets around the world, consolidating its expertise in sourcing premium food products and managing complex logistics. The other three offices are its U.K. headquarters in London, Dubai and Atlanta.

In January, the company moved its U.K. headquarters to new offices in Windsor to accommodate a growing team which include newly appointed Executive Director, Hamish Cook. He brings more than 20 years experience in global catering and facility services at executive, CEO and managing director level. His previous employ-ers include the Spotless Group Australias largest facility services organization - Alliance Catering and Capita PLC.

And to keep pace with its ever-evolving product line, En Route has launched a revitalized website. This site has been designed so customers can quickly access information about the companys range of hot meals, snacks and treats as well as its bespoke design, packaging and logistical services.

CATERING

The Master Class in Abidjan with Chefs Michel Quissac and Michel Roth (center front)

NEWS


New apps for MKNs MagicPilot are available for download

FlyFits Vitamin & Mineral Direct-to-Mouth shots

MKN updates user softwareMKN has announced that users of its new MKN combisteamer can download software updates directly from the MKN homepage, free of charge. Just one click and users can access the current software versions of FlexiCombi MagicPilot and FlexiCombi Classic at any time, which are just as easy and intuitive to use as the MagicPilot control system itself.

If users have any questions, the installation instructions provide assistance and explain the required system requirements. Additional content, such as sound and image files, is also available now in the same fashion.

FlyFit signs agreement with WHSmith

FlyFit, the healthy snack and beverage brand, has announced that it will roll out its product line in 50 stores with retailer WHSmith at airports worldwide in the second quarter of this year, with locations in Europe, India, the Middle East, Australia and Asia.

The retailer will offer FlyFits Vitamin & Mineral Direct-to -Mouth shots (10-pack) and its Nutritional Bars (three-pack), both ideal for healthy snacking on-the-go.

Our goal is to double our presence, including being offered in airports in the U.S., by 2016, says Boudewijn van Eeghen, Co-Founder, FlyFit.

In addition to its agreement with WHSmith, FlyFit has announced that its products will also be available at three addi-tional HMS Host Schiphol Grab and Fly shop locations, as well as being offered at a number of esteemed hotel chains, including W Hotels - Starwood Hotels & Resorts.

The main reason hotels want to offer FlyFit is for the wellbe-ing of its visitors, said van Eeghen. They really want them to arrive healthy and fit.

Since mid-February, most of FlyFits items have been available online at flyfit.com

FlyFit is attending this years World Travel Catering & Onboard Services Expo in Hamburg, where it will exhibit new services and concepts for the industry (booth 3G49).

SUPPLIER NEWS

AIRLINE NEWS

JAL rolls out latest Mos Burger offerJapan Airlines (JAL) and Mos Food Services, Inc. (Making People Happy Through Food) began serving their latest version: The Air Mos Burger, JAL Special March 1 on select flights from Japan to North America, Europe and Australia.

The new menu item is the fifth collaboration between the company and Japan Airlines. Other favorites have the Air Mos Teryaki Burger, Air Mos Rice Burger, Air Mos Teryaki Egg Burger and the Vegetable Air Mos Burger.

With the latest version JAL customers can enjoy the savory harmony of all the layers and make their own hand-made burger, said a release from the airline. The burger will be served in Pre-mium Economy and Economy class as a second service.

The JAL Special is served on routes from Tokyo Narita to Los Angeles, San Diego, Chicago, Boston, New York, Frankfurt, Paris, Helsinki and Sydney. On March 20, the burger was served from Kensai to Los Angeles and starting June 1, it will be available on routes to Vancouver. It will also be served from Tokyo Haneda to London and Paris.

The latest Mos Burger in the Japan airlines menu is called the JAL Special

NEWS



No one had ever thought of it before, buttheir answer was very encouraging, he said.

Once the two sides agreed to go aheadwith the arrangement, RAK began the lengthyprocess of adapting and testing its computerreservation system to adapt to Etihads. Thisoccurred at the time the larger carrier was alsochanging its own CRS from the SITA systemto Sabre. Work is still continuing, and Etihadplans a switchover to Sabre next year.

Brayford and RAK Airways were not theonly ones excited at the new partnership.

This is the first time Etihad Airways willhave its EY code on a domestic UAE flightwhich is an exciting milestone for us, said theairlines CEO James Hogan, on the October3 inauguration of the flight. We look forwardto welcoming travelers through Abu Dhabi andonto international flights across the Etihad Air-ways network.

Once Etihad completed an operationalaudit on RAK, the task was then to convincepassengers to forego the freeway linking thetwo emirates by about three hours drive andopting for a flight that is scheduled for 45 min-utes, but is often completed in 25 minutes, saidBrayford.

But as it turns out, Brayford said many res-idents of the Emirates might find that aneasier choice than one would think. Com-muting the busy freeways in a fast growingregion has brought increased traffic to theUAEs highway system. Brayford says delayson the Emirates main thoroughfares havebecome more frequent. Soon when RAK Air-ways expands the service to daily flights, andlater to flights twice daily, the frequency willbe a vital selling tool.

Once we have a scheduled morning andevening flight next spring that will be a veryserious alternative to people taking theircars, he said.

In the early fall, Brayford said many of thepassengers in the RKT-AUH route were usingthe flight and its short, one hour connectiontime to the Etihad Airways flight to Bangkok.Passengers departing the RAK Airways toAUH have also been boarding the Etihadflight to Manila.

On such a short flight, as RKT-AUH, cabinservice is limited to a sandwich box with amuffin, juice and water. RAK Airways catererout of RKT is Rakabela, part of the AlbertAbela group that operates catering and restau-

rant business in the UAE and Lebanon. Rak-abela is also under a 15-year concession con-tract to operate restaurants and coffee shopsat the airport. But if plans work out and thepromising tourist industry in the emirate con-tinues to grow, a new Rakabela airline-cater-ing kitchen has received approvals from the gov-ernment and could be built in the near future.

In the shadow of the scenic Hajar moun-tains, Ras Al Khaimah has a climate andtourism dynamic different from much of therest of the UAE. Its slower pace and unspoiledbeaches have been beckoning development inrecent years. Among the notable propertiesthat have located in the emirate, Brayfordlisted the Banyan Tree Wadi Hotel and theHilton Resort or Cove Rotana among sevento eight major properties. In the first quar-ter of next year, Brayford added that the Wal-dorf Astoria will open a most amazing look-ing property that will bring a clientele thatRAK Airways is planning to cater to.

We are gearing up for that, because webelieve the sort of people who stay at theWaldorf will not be coming in on charterflights, but coming here as premium travel-ers on scheduled service, he said.

www.meiko.de

Take hygiene and safety on board and enjoy a clean fl ight with MEIKO. MEIKO, your global partner in airline catering and wash-up systems.

Cleaned for take-off

PAX_NOVDEC12_PAX Magazine 12-11-09 1:47 PM Page 21

AIRLINE NEWS

Cathay Pacific partners with illy to serve premium coffee Cathay Pacific Airways has partnered with illy to serve premium coffee to First and Business Class passengers.

Freshly brewed coffee from the renowned Italian coffee roast-ing company is already being served on flights. It will be joined by illys espresso, caf latte and cappuccino and was gradually introduced onboard beginning in March.

illy has built its reputation on providing perfect blends of the finest-quality Arabica coffee, purchasing its beans directly from the growers and taking great care to preserve the fresh taste and aroma. In order to ensure the authentic illy taste strong, and rich, yet smooth and balanced can be achieved in the air, the Cathay Pacific catering team has worked closely with illy to choose the most appropriate level of roasting for the companys quality coffee beans, said a release from Cathay Pacific.

A battery of tests were conducted to ensure the coffee experi-ence could be enjoyed by passengers, despite the sense of smell and taste buds being reduced by traveling at altitude. Medium- and dark-roasted beans from illy are being served onboard as the darker roast and heavier body allows for the full release of the coffees aroma and taste in the air.

In order to ensure that passengers can fully enjoy their inflight coffee experience, the Cathay Pacific catering team collaborated with illy to develop suitable coffee filter pillows specifically for

inflight use. The size and material of the filter bags was assessed to ensure they work well with the coffee brewers in the aircraft and allow for optimal water penetration during the brewing process. The brewing time and water temperature are also taken into consideration to ensure the best possible cup of coffee is served onboard.

Cathay Pacific General Manager Inflight Services Dominic Perret at the announcement of the new partnership with illy coffee

NEWS


Linda Celestino

Former LSG Sky Chefs exec picked for airberlinOn April 1st, Arnd Schwierholz became airberlins Chief Finan-cial Officer.

Schwierholz held the position of Deputy CFO at airberlin since the end of October. He takes over from Ulf Httmeyer, who has had the role of the Chief Financial Officer for nine years and will now work in a new position with enhanced responsibilities for Etihad Airways.

Schwierholz professional background includes positions within UBS Investment Bank, experience as a company founder and as Head of Mergers and Acquisitions for Deutsche Lufthansa AG. Before joining airberlin, Schwierholz was CFO North America for LSG Sky Chefs.

BAS names new CEO

Abdulla Abu Khaseem

Abdulla Abu Khamseen is the new Chief Executive Officer of Bahrain Airport Services, the catering and airport service company.

Abdulla Abu Khamseen has held various senior management roles at Kanoo Group in KSA where he managed Jeddah, Al Riyadh, and Al Dammam International Airports. He was Executive General Manager of the Travel Division in YBA Kanoo Group Worldwide, and he is the owner and Managing Director of Professional Management Consultancy Bureau in the Middle East.

He is also a member in National Committee of Saudi Travel Agents in KSA, an ex-member of the Advisory Committee of American Express Worldwide, and a member of the Eastern Province Chamber of Commerce.

STG names new COOAircraft cabin lighting specialists STG Aerospace announced this year that Richard Ilett has joined the company in the new role of Chief Operating Officer.

Ilett has spent most of his career in the aerospace industry. During his 17 years with British Aerospace, he worked initially in plant engineering, site development and as a sub-contract manager. This was followed by a period of three years in charge of the fitting and hydraulic operating center, managing 230 operators and 50 indirect staff involved in manufacturing engineering, production control and quality inspection.

In 1997, he joined Labinal as General Manager of the electrical wiring harness plant in Nottinghamshire. Customers included Rolls Royce, Airbus and GEC Alstom. In 2003 he started the Labinal (later Safran) Engineering Services subsidiary in Bristol, where he was General Manager until 2012.

In the last two years, he has undertaken projects with Fokker Elmo in The Netherlands, responsible for the transition of wiring harnesses to China, and with Jaguar Land Rover, working on the Jaguar XJ model Year Update for 2015/16.

Etihad Airways names Celestino VP Guest Services Etihad Airways announced in February that industry veteran Linda Celestino is the new Vice President of Guest Services.

As Vice President Guest Services at Etihad Airways, Celestino will be responsible for 6,000 cabin crew, ensuring safe, inspired, consistent and innovative services, both on board and across the airlines global lounges.

Celestino has more than 25 years experience in the airline industry having held senior positions in her native Australia and the Middle East, as well as being President of the Airline Passenger Experience Association (APEX).

Most recently, she was General Manager Inflight Services and Product at Oman Air where she was responsible for cabin crew selection and training, as well as the guest experience.

Celestino started her career as cabin crew at Ansett Australia, progressing to become a Senior Manager in Guest Services and Guest Experience.

PEOPLE NEWS


Still yes after all these years.

Times have changed and so have your food and beverage needs.

Our answer has not.

Celebrating 25 years serving the travel industry.

For sales inquiries, contact:North America +1-770-804-0903

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11111 AMI Trade Ad-25 years 102914.indd 1 10/29/14 12:57 PM

Vosmer manages new Spafax Amsterdam officeSpafax has expanded its operations in Europe with the opening of a new Amsterdam office and appoint-ment of Joost Vosmer as Media Sales Manager.

Spafax The Netherlands is located at Karperstraat 10 in Amsterdam, and marks Spafaxs 15th office globally and fourth in Europe. Spafax won the KLM Royal Dutch Airlines IFE Media Sales business in September, which marked the beginning of Spafaxs relationship with the leading premium airline.

Vosmer is the local lead contact in Amsterdam, and is positioned to support all aspects of the KLM Media Sales business. His appointment allows Spafax to have a stronger product offering for advertisers in The Netherlands. He brings 14 years of busi-ness and sales management experience to Spafax, working across traditional, digital, and mobile advertising channels.

Joost Vosmer

PEOPLE NEWS


E rdmann Rauer has been the sole CEO of LSG Sky Chefs since October of last year when took over the position from Walter Gehl. Since then, the executive has been on the road, visiting the many

regional centers and has prepared to meet the many challenges of a widely dispersed company that spans the world.

Rauer gave his comments on the state of the industry and where it is heading in this issues Industry Q and A:

PAX International: First, could you provide some background on your professional career and what experience you bring to the top spot at LSG Sky Chefs?Erdmann Rauer: Prior to joining LSG Sky Chefs in 2006 as Managing Director of our equipment and logistics subsidiary SPIRIANT, I held a number of management positions in the areas of sales, marketing and logistics. In 2007, I was appointed Senior Vice President of Sales and Marketing for LSG Sky Chefs worldwide and became Chief Sales and Marketing Officer and Member of the Executive Board in 2011. I have been in my current position since October 2014. In terms of experience and skills, I guess beyond my international experience in the areas I just mentioned, I would say that I am quite forward-looking and an analytical and strategic thinker that can handle tasks with the required energy and prag-matism. My management style is very team-oriented. I like to set group objectives and give people ownership of their goals.

PAX: Youve been traveling extensively since taking over as CEO. What are some places youve visited? Has any region been a special priority?Rauer: I have actually traveled throughout every one of our man-agement regions since taking over so that I could exchange ideas about how we should move forward with our regional management teams. It may sound redundant, but all of our regions are a priority in one way or the other. They are all considerably different from each other in terms of customer requirements based on market maturity, growth rates, potential for expansion and need for restructuring at individual locations. But I guess this is what makes our company so fascinating. The challenges and weaknesses of the different environments we operate in, and the management teams that deal with them, are the true strength of LSG Sky Chefs, which is based on diversity at all levels, whether we are talking about products and services, locations or our people.

PAX: LSG Sky Chefs recently won a contract with iDTGV in France and you have visited the Innotrans event for the past few years. What is the company developing in terms of expertise, infrastructure and logistics for rail catering and supply?Rauer: The train services business is particularly attractive in Europe, where new high-speed railway networks are being con-stantly expanded following the liberalization of the European train market. Consequently, new operators are entering this market and the existing ones are upgrading their travel experience in light of the increasing competition. So they need a partner that can sup-port them in the development and implementation of innovative, holistic service concepts that connect with their brand and create a new passenger experience. And this is exactly our core compe-tence. A great example of a collaborative concept is the one we created for the Thello trains connecting Italy and France. It entails a whole new marketing approach that encompasses branding as a framework for a range of services and products, including the crew and the entire food and beverages selection onboard. Through this type of innovative concept, we have established ourselves in this market by providing services to Thello, as I just mentioned, iDTGV and ntv in France and Italy respectively, and Eurostar and SNCB in Belgium.

We wanted to test the waters by going to Innotrans in 2012, and were overwhelmed by the response and feedback we received. This trade fair provides a great international platform for buyers and sellers of passenger and freight transport technology.

PAX: SPIRIANT is moving into its third year in operation with a new office in the Middle East. Whats been your assessment of the company and how has the rebranding from the old LSG Sky Chefs Catering Logistics division helped?Rauer: SPIRIANT is developing very successfully in terms of gain-ing new customers and establishing an international presence. In addition to its offices in Hong Kong and Dubai, it is currently also reinforcing its presence in Latin America. Meanwhile, we are pro-actively exploring new opportunities in the airline growth markets. In fact, the customer base for both SPIRIANT and SkylogistiX, its joint venture with Khne and Nagel covering the areas of inven-tory, forecasting and logistics management, has been expanded significantly over the past two or three years.

The SPIRIANT brand, launched at the 2013 WTCE, has undoubtedly given the business a boost. First, the brand was a clear sign to our customers that we are strongly committed to further investing in the equipment segment, where we already have more than 20 years of experience. Second, it has contributed a lot to the level of identification the employees have with the company and has attracted a lot of new, creative talent.

PAX: Oakfield Farms Solutions is now wholly owned by LSG Sky Chefs. What changes to operations and product development have taken place since the purchase?

Erdmann Rauer

Untapped possibilitiesLSG Sky Chefs CEO Erdmann Rauer takes the helm of the company at time when technology and growth are combining to create what he sees is fast moving wave that must be ridden and harnessed

INDUSTRY Q&A


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forcing us to speed up in our processes, think ahead and have an answer before a question is even asked. As for individualization, this trend demands a massive expansion of our range of offers in order to cater to individual needs. The result is that our business processes need to move faster and our business model become more diversified.

Fully understanding their impact, we are working on both of these areas. I am personally very invested in research, develop-ment and innovation activities. So these developments really play into our agenda.

PAX: LSG Sky Chefs always has some entertaining events planned for the WTCE. Could you give us a hint of what we might see this year?Rauer: Well, we want to surprise you with our entertainment once again this year. But what I can already tell you is that we will present ourselves with a completely new approach. My teams have been working diligently to develop interesting stories to tell and attract WTCE visitors. We certainly look forward to welcoming you at our booth.

Rauer: Oakfield Farms Solutions is wholly owned by LSG Sky Chefs in the United States, while Oakfield Farms Europe is a joint venture operation between its founder, Harvey Alpert, and LSG Sky Chefs. Their experience in creating meal boxes has complemented the LSG Sky Chefs portfolio on both continents perfectly. The cooperation is actually a win-win for both companies because while Oakfield Farms expertise in meal boxes has complemented our portfolio, we have provided them with access to new markets via LSG Sky Chefs relationships.

I am a strong believer in partnerships and this one is a great success story, along with many others that we pursue in terms of portfolio or geographical expansion.

PAX: Walter Gehl took the top spot at LSG Sky Chefs when this segment of the industry was struggling much more than it is now. What is your assessment of the business environment now, and how will you build the company going forward?Rauer: The good news is that the airline industry is and will remain a growing industry, of course, taking regional fluctuations into consideration. The two major differences between 10 years ago and today are the pace of business and the growing individualization trend. These two factors are being enabled by the digitalization that is influencing so many aspects of both our business and personal lives. At the same time, they are opening the doors to a whole new world of untapped possibilities.

Regarding the pace of business, modern technology makes it possible to connect with anybody anywhere and at any time. Consequently, information can be disseminated within seconds

LSG launched its SPIRIANT brand at the 2013 WTCE

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ouPrecisely

www.servair.fr @servair

Meeting your needs is what we do best.

Legacy carrier or low-cost airline; economy, business, or first class; direct or connecting flight; local cuisine or a meal for special religious or dietary needs every company is different, every flight is unique, every one of your passengers deserves our utmost attention. With our broad palette of savoir-faire, committed employees, superb product offers, and premises on four continents, we stand ready to serve you, equipped with the solutions best-suited to your needs.

Booth

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During another spectacular ceremony, Medina Quality honored excellence in the form of its QSAI Awards, where the worlds top in-flight caterers were celebrated

The most common form of measuring excellence is often by accolades. What better way to acknowledge greatness, leadership and exemplary perfor-mance than by presenting praise in

the form of an award? For Medina Qual-ity (MQ), an award serves as the perfect

vehicle for recognizing excellence in the in-flight catering sector, as evidenced by its annual Quality & Safety Alliance In-flight Services Programme (QSAI) Awards, now four years strong.

For the past four years, MQ has hosted the QSAI Excellence Awards, an event that honors the worlds top in-flight caterers. Presented by airlines and railway operators that participate in the QSAI programme a programme developed in collaboration with, and managed by, MQ that monitors and improves the safety and quality of in-flight food on behalf of its clients the

awards are divided into three geographic regions: Asia, Americas, and Middle East/Europe/Africa.

Medina Quality has been conduct-ing audits of in-flight caterers since 1983 and developed the QSAI programme in collaboration with its clients, says Kate Richardson, Client Manager at MQ. QSAI is the worlds first auditing programme that allows airlines and railway operators to monitor and improve in-flight food supplier compliance with internationally recognized standards while recommending solutions and sharing programme costs.

Many of the worlds top airlines and railway operators participate in the pro-gramme, including: Air Canada, Air Canada Rouge, Virgin Atlantic Airways, KLM Royal Dutch Airlines, Air France, All Nippon Airways, Aeroflot Russian Airlines, Korean Air, Air Tahiti Nui, Singapore Airlines and Via Rail Canada.

This year marks the fourth year for the QSAI Excellence Awards Ceremony. With over 200 in-flight catering facilities in over 80 countries competing for regional gold, silver and bronze, a total of nine awards

Kate Richardson, Client Manager, Medina Quality was this years Masters of Ceremony

by MELISSA SILVA

QSAI 2014

Honoringgreatness

ouPrecisely

www.servair.fr @servair

Meeting your needs is what we do best.

Legacy carrier or low-cost airline; economy, business, or first class; direct or connecting flight; local cuisine or a meal for special religious or dietary needs every company is different, every flight is unique, every one of your passengers deserves our utmost attention. With our broad palette of savoir-faire, committed employees, superb product offers, and premises on four continents, we stand ready to serve you, equipped with the solutions best-suited to your needs.

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were handed out by MQ and QSAI par-ticipants at the ceremony, along with the coveted Platinum Award for Worldwide Excellence, presented to one exceptional in-flight caterer. Award winners are rec-ognized for their top marks in food safety and quality audits, and essentially, for being leaders in delivering safe, high quality in-flight food.

The Excellence Awards also recognize in-flight caterers that possess an exem-plary performance record on the QSAI Programme audits and acknowledges their efforts to improve their operations and exceed expectations in the in-flight catering sector, says Richardson.

In addition to providing well deserved recognition, the QSAI Excellence Awards also highlight the efforts made by the winners to satisfy food quality and safety expectations, as well as create oppor-tunities for winners to promote their exemplary performance.

Each year, all caterers audited under the QSAI programme are invited to complete a

submission form and partake in a technical committee meeting, where the latest food safety and quality advances are discussed.

At the most recent meeting this past November, supplier approval and microbiological testing requirements were a significant point of discussion, explains Richardson.

Held at the historic Cousio Macul vineyard in Santiago, Chile on February 26, this years ceremony was a memorable event for the award finalists and the global roster of airlines and railway operators in attendance. The day of the ceremony kicked off with guests enjoying a three-hour guided bus tour through the striking city of Santiago, which involved driving and walking through various neighbor-hoods of interest.

Following the daytime activities, guests reconvened for the ceremony, which began with a tour of the Cousio Macul vine-yard where they enjoyed wine sampling. Cocktails and canaps were served in the vineyards courtyard, where at sunset, the

ceremony was held. While the awards were handed out, anxious, yet excited guests enjoyed a Chilean-inspired dinner, artistically prepared to compliment the vineyards exclusive wines.

The three Gold-winning in-flight cater-ing facilities are LSG Sky Chefs at Bue-nos Aires, Argentinas Ministro Pistarini International Airport (Americas), LSG Sky Chefs at Munich Airport in Munich, Germany (Europe/Middle East/Africa) who is also the recipient of the coveted Platinum Worldwide Award and Kansai In-Flight Catering Co. Ltd., located at Kansai International Airport in Osaka, Japan (Asia), which was last years Plati-num winner.

Looking ahead to next year and the 2015 QSAI Awards, although details have not yet been disclosed, judging on the past four ceremonies, next years is sure to be another suspenseful, yet wonderful event, where the competition is fierce, the scores are high and the winners are well deserved.

(Left to right): Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. KIX, Elvis Cisneros from Goddard Catering Group BON, Frank Sanchez from Gate Gourmet MIA, Masaya Nagahama from Kansai In-Flight Catering Co. Ltd. KIX

(Left to right): Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. KIX, Leana Kong Le Loch from Air Tahiti Nui, Herv Paris from Servair, Masaya Nagahama from Kansai In-Flight Catering Co. Ltd. KIX, Kate Richardson from Medina Quality

QSAI 2014

David Medina, Chief Operating Officer,

Medina Quality

(Left to right): Elvis Cisneros from Goddard Catering Group BON, Leye Akingbe from Servair Nigeria LOS, Klaus Neumeister from LSG Sky Chefs MUC, Peter Stauch from LSG Sky Chefs, Andrea Flores from LSG Sky Chefs EZE, Frank Sanchez from Gate Gourmet MIA, Yoshio Takaoka from Kansai In-Flight Catering Co. Ltd. KIX, Mansour H. Al Othman from Saudi Airlines Catering Co. DMM


expect moregreat service starts with great products.

AMKOwww.amkointl.com

PAX_WTCE_April2015.indd 21 2015-03-09 3:56 PM

Though the Vikings were seafaring folks and not always known for their hospi-tality, Scandinavian Airlines nonethe-less christened the first aircraft after a famous native son and set it off to be

an ambassador to the region and a bold traveler in its own right.

The Eric Viking, a refurbished A330 departed Copenhagen Airport February 17 for Newark outfitted with a contem-porary three-class cabin and the pride of Scandinavian Airlines employees who had worked two years, eagerly awaiting the new look. By the time the industry gathers in Hamburg for the World Travel Catering and Onboard Services Expo, a third refurbished aircraft could be on its way to another corner of the world treating passengers with a new brand of personal-ized service.

The new enhancement speaks to dis-tinctive Scandinavian design and features a seasonal menu developed in house and with the airlines main caterer, Gate Gour-met. The airline has also updated its inflight entertainment and features connectivity throughout the three cabins.

The first decisions on the new design started in June 2013 when SAS announced it would be renewing its entire long-haul fleet. Now, the airline has plans to update seven of the A330s and A340s already in the fleet. They will be joined by four new A330-300s delivered this year and in 2016. Further out, Scandinavian Airlines has ordered eight A350-900s to be delivered in 2018 with options for a half dozen more.

We are delighted to present this ultra-modern cabin, said SAS President and CEO Rickard Gustafson at the February

unveiling of the Erik Viking. It is a huge boost for SAS and will give our customers a totally new inflight experience. The new interior is designed to meet the needs of frequent flyers and substantially strength-ens our customer offer.

Meeting the needs of future long-haul travelers on SAS was the task of a tight group of design and concept profession-als that were in on the ground floor of the planning process. Among them was Gustaf holm, the airlines Senior Manager of Onboard Concept and Service Design. The group was awaiting delivery of the second aircraft when holm spoke with PAX International. But barely three weeks into the launch, he said the new design had received high praise from the passengers and gratitude from cabin crew.

It was a major change, said holm. It was a major upgrade and also great importance, and not to say the least, some great pride.

holm finds much of the success of the cabin in the details around the delivery of meals and the refreshed look of the front cabin product that is called SAS Business. The galley area has received new fixtures. The airline has also made some small layout changes, moving the wardrobe area to the front of the cabin, where it has added a new galley section for supplies.

With the additional space, the back galley has been opened up, making it more

Passenger

The first Scandinavian Airlines A330 with a new long-haul cabin took to the skies in February, outfitted with a refreshed contemporary look and individualized service

Salads are prepared at the passengers seat with the new service

in focusby RICK LUNDSTROM

SAS has expanded the selection and updated the buffet that is popular in its premium cabin

REGIONAL REPORT

expect moregreat service starts with great products.

AMKOwww.amkointl.com

PAX_WTCE_April2015.indd 21 2015-03-09 3:56 PM


Gut Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected]

Delicious egg specialities... made with the finest ingredients free from artificial fl avours and additives.

Gut Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected] Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected]

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omy Class and, SAS Plus, the Premium Economy service have primarily been in the seating. Cabins in SAS Go are in a 2-4-2 configuration with a 31- to 32-inch pitch, while SAS Plus is in a 2-3-2 configuration with a 38-inch pitch. The SAS Business offers a 1-2-1 configuration. Screen sizes for IFE are nine inches for SAS Go and 12 inches for SAS Plus. Electrical power to the seat and USB ports are available throughout the cabin.

One part of the airlines beverage service that has received considerable attention and interest in social media and craft beer connoisseurs has been the SASs association with small batch brewer Mik-keller from Denmark. Currently, there are two exclusive products served on board.

The Mikkeller Sky-High Wit is a Belgian Wit with a Danish twist. The beer has the standard Belgian base and hoppiness. The second selection is a Red Lager that is lightly sweet and promises the drinker a malty backbone and a hoppy finish. The cans have been designed exclusively for SAS.

appetizers has been expanded and SAS rotates its meal service every three months.

The personalized process is repeated for the second service. Passengers flying into the U.S. are being served served a cold lunch before landing, while passengers to awake to a cold breakfast service.

What we have tried to achieve is more interaction and a more individualized feeling in the service, said holm. And more focus on actually having a personal meeting with the customer.

Peter Lawrance, Manager of Meal Plan-ning, played a major role in developing the menus with the help of chefs at each of SASs long haul stations. The airline works with Gate Gourmet at its major hubs in Stockholm, Copenhagen and Oslo. In a presentation on the meal planning found on the airlines website, Lawrance stressed the importance of seasonal ingredients in the process. Winter meals are enhanced with root vegetables, apples and fall ber-ries. Summer meals can include mush-rooms and strawberries among other fresh ingredients.

Changes to SAS Go, the airlines Econ-

inviting to passengers. For years, the airline has maintained a buffet area, designed for easy access and offers a range of drinks and snacks. The new look makes the area more inviting and beckons passengers to make a selection.

The whole idea of having a self-service, make-it-yourself area is what we believe is a very Scandinavian way of doing things, said holm.

The regional flair extends to a new selection of tableware in SAS Business. The airline has selected glassware from Orrefors Sweden, porcelain from Royal Copenhagen and cutlery from Georg Jensen. However, the style of service is also a factor in winning over the business traveler, and SAS has gone the route of many carriers by eliminating trolleys from the premium cabin and opting for more interaction with the crew.

Salads are prepared at the passengers seat in addition to plating and serving the meals in a restaurant style with a cart operated by a flight attendant. The service starts with a warm snack delivered with a cocktail. The selection of entres and

Danish brewer Mikkeller has an exclusive agreement for new craft beers served on SAS

Plating and serving meals restaurant style was one of the most significant changes to the cabin service

REGIONAL REPORT

Gut Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected]

Delicious egg specialities... made with the finest ingredients free from artificial fl avours and additives.

Gut Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected] Springenheide GmbH Weiner 152 48607 Ochtrup GermanyTel. +49 (0) 25 53/10 22 fax 10 25 E-Mail: [email protected]

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The interior of Norwegians 787. The airline is scheduled to receive another aircraft this year

Norwegian flight attendants sent this message to US President Barack Obama

T hese days, when the aviation industry thinks Norwegian Air Shuttle, they probably see the story of the airlines efforts playing out in the headlines and activities far from its home countrys rocky shores.

The carriers flight attendants in the U.S. may be found delivering letters to the White House urging swift approval of the airlines affiliate, Norwegian Air Interna-tional, which is seeking a foreign carrier permit to expand its service between the U.S. and Europe. To do so, Norwegian Air International would open up a subsidiary company based in the EU nation of Ireland and apply for the routes under the Open Skies agreement between the continent and the U.S. Since Norway is not a member of the EU, the airline needs to establish a foothold in the EU to gain traffic rights. By gaining that foothold, Norwegian would be able to offer many new international routes and fares far lower than legacy airline competition.

The airline is winning both friends and foes with its efforts. The advocacy group Travelers United wants Norwegian as another entrant in a dwindling number of operators of trans-Atlantic service, espe-

cially one that is promising low fares. On the other side, labor unions are mount-

ing an effort to stop the expansion under the Open Skies agreement, which would open up the airline to important airports in the country, arguing that Norwegian Airlines International would not be offering comparable wages and labor standards in an LCC operation. Its a claim the airline firmly denies.

Norwegian Air Shuttle currently offers four flights from Londons Gatwick Airport to Fort Lauderdale and Orlando in Florida, in addi-tion to Los Angeles and New York Kennedy. It also flies to Dubai from Oslo and Stockholm-Arlanda and from Oslo to Bangkok.

Fleetwide, Norwegian Air Shuttle carried nearly 24 million passengers in 2014, which Stateside ambitions

While low-cost carriers come in all shapes and sizes, Norwegian Air Shuttle is taking the concept in a new direction with the latest in long-haul aircraft, inflight features and service, coupled with hopes to expand in the United Statesby RICK LUNDSTROM

The interior of Norwegians 787. The airline is scheduled to receive another aircraft this year

REGIONAL REPORT

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www.kaelisgroup.com

Touching New Skies

friendly option with 20% less emissions than a comparable aircraft; it also uses a lot less fuel, which means less costs for us and cheaper tickets for our passengers.

It also means that Norwegian can reach anywhere in the world with the most up-to-date cabin products done with an LCC model unseen anywhere else in the world. The airline will take delivery of 10 new 737-800s and one Dreamliner this year. Last year, the airline greatly expanded its fleet with 14 737-800s and four 787s. With the

The backbone of the airlines future suc-cess, said Laamanen is its ability to operate long- haul routes more cost efficiently than its predecessor airlines that have tried to bring a low-cost concept to transatlantic long haul.

The most important factor for Norwe-gian in developing its long-haul model has been the introduction of the Dreamliner, said Laamanen. It is the most technologi-cally advanced aircraft in the skies today. Not only is it the most environmentally

was an increase of three million from the previous year. The airline added capacity in December bringing its fleet over the 100-aircraft milestone. Norwegian Air Shuttle now says it is the third-largest low-cost carrier in Europe.

In March, the airlines possibilities for expansion by the parent company, known as Norwegian Air International, to key airports in the U.S. was still not settled. What the company was not unsure about however, was its possibility for success where many others have failed.

At Norwegian, we have developed a long-haul model based on our very suc-cessful short-haul model, said Maria Laa-manen, Norwegians Manager of Inflight Services. Where the goal is that all pas-sengers should be able to afford to fly.

It sounds like a lofty goal, and one that is fitting to the proud egalitarian virtues of its home country and Scandinavia as a whole. But, behind the visible efforts of its U.S.- based Norwegian Air Shuttle crew and the wrangling in the media is a serious business ethic as well, and the delays in the airlines expansion, pushed the carrier into the red last year.

Passengers can place food orders and watch movies on Norwegians IFE system from Panasonic

REGIONAL REPORT

www.kaelisgroup.com

Touching New Skies


snacks, to 19 (US$28.97) for a selection of tapas-style meats and olives paired with a 75cl bottle of wine. A selection of bagged snacks cost from 1 to 2.50 (US$1.52 to US$3.81). The airline also has an extensive duty free shopping selection.

For the short-haul menus, Norwegian Air Shuttle partnered with Inflightser-vice AB in Scandinavia, which negotiates agreements with suppliers and pre-selects products for the airlines final selection.

In addition to the onboard selection for sale, Norwegian operates a pre-order option for passengers on its long-haul flights. A hot lunch/dinner meal and break-fast/snack are available along with a second service on long haul.

We have two assortment changes every year and two smaller refreshers, said Laa-manen. Depending on how the products are being received by our passengers, we might change some items, but also if we see some items performing really well we might keep them on longer.

In any case, we want our frequent pas-sengers to see some variation and at the same time keep our bestselling items.

APEX event. The airline is proud of being the first to offer complimentary Wi-Fi Internet on all its flights within Europe, and web-surfing installed on 80% of its aircraft. It also has fleet-wide video-on-demand for passengers to rent movies and televi-sion shows on their personal devices. The airline does not yet offer Wi-Fi onboard its long-haul aircraft.

However, onboard its long-haul 787s is an IFE system that offers inflight enter-tainment and the ability for passengers to purchase drinks and snacks from the Snack Bar program that can be paid for with a debit or credit card.

We have found that this is an incredibly popular and appreciated service by our passengers, as they can order whenever suits them and they dont have to wait for the crew to go down the aisle with their food and drink trolleys, said Laamanen.

The Winter 2014 edition of Menu & Shopping has half a dozen pages devoted to Norwegians onboard food service. Fresh sandwiches are teamed with hot and cold drinks, beer and wine and range from 4.50 (US$6.86) for sandwiches and dessert

changes, Norwegian Air Shuttle has fleet with an average age of four years.

With such a new fleet, Norwegian Air Shuttle has understandably embraced all the technology that the modern aircraft have to offer. An Android-based IFE sys-tem from Panasonic brings entertainment into the hands of its passengers. A three-dimensional moving map display on its 787s is interactive, and can take the user down to individual street maps and serves as an effective destination guide.

The distinctive moving map was on board the 787s starting in August of 2103. Norwegian Air Shuttle was the launch customer for Betria Interactives new prod-ucts. Their focus on passenger experi-ence excellence is a perfect match for the innovative offering provided by the Flight-Path3D product suite, said Boris Veklser, Betrias President in the announcement of the new feature. It is truly the first service of its kind that can be deployed fleet wide for any carrier.

There are other features of the airlines cabin servicefeatures that helped it claim three Passenger Choice Awards at last years

REGIONAL REPORT


www.Linstol.comUnited States | +1.239.530.7865 | [email protected]

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Dream BIGFully customizable colors, materials, packaging and logo to meet the expectations of your unique brand and passenger experience.

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The ambient meal box with a compartment for

a hot dinner entre from Oakfield Farms Solutions

Packaging can oftentimes make or break a product. It may seem superficial, but many consumers tend to be attracted to a package based on how it looks, rather than what is inside.

In the inflight catering industry, packag-ing needs to not only look attractive, but also be compatible with several elements onboard, such as the size of tray tables and trolleys, not to mention weight restrictions. All requirements and restrictions consid-ered, many suppliers have still managed to developed creative, attractive and innova-tive packaging that have won the approval of airlines and their passengers.

Much like amenity kits are being designed to offer more than one use, one packaging innovation that is gaining speed is the multi-use meal box, an innovation Montys Bakehouse has developed.

With more than 10 years in business, Montys Bakehouse has become a fixture in the inflight catering industry and is now one of the largest suppliers of hot goods and baked snacks to airlines in the world.

At this years World Travel Catering Expo (WTCE) in Hamburg, Montys Bakehouse will launch a wide range of multi-component hot, thaw and serve and ambient-served boxes with various methods of opening, heating and combin-ing product.

We probably now have the most sophisticated packing lines for put-ting together multi-bakery and savory

items into one box and serving them onboard aircraft, says Matt Crane, CEO of Montys Bakehouse.

Some of Montys Bakehouse multi-component boxes include a Breakfast Box, which contains different mini Danishes and breakfast items and a Trio box that holds three sweet or savory items or a mixture of both.

Our clients can now choose from a range of 15 to 20 different snack items and decide what they want, explains Crane. They can select a menu suitable to particu-lar routes or time of day that are unique for their passengers well be showing them how to do that in Hamburg.

In addition to promoting its design your own snack box product at WTCE, Montys Bakehouse will also be launching a range of sliders and fries. Its not a first in the market, but weve benchmarked the competition we believe the quality of these products that we can now supply is very, very good and its always quality that we look for at Montys Bakehouse, says Crane.

Multitasking packagingCrane says one trend that has just been gradually growing is putting more pre-packed box items as opposed to trays or half trays, on board, a trend that Mon-tys Bakehouse is very much driving and involved with.

It is all about trying to save the airlines

money without giving the passenger an inferior eating experience, and that is the result of a combination of packaging and the food itself, explains Crane. Im a great advocate that people eat with their eyes and that doesnt start with the food it starts with the presentation. So packaging is a good place to start.

Since Montys Bakehouse has been in the market, Crane has seen the branding of packaging greatly improve. The ability of packaging to support a product, both in terms of presentation and protecting the contents to increase its shelf life, are trends that are currently gaining momentum.

Montys Bakehouses most important launch at this years WTCE will be the announcement of its new partnership with Agthia Group, a UAE-based business and bakery. Weve opened a production line within their bakery in Abu Dhabi and that will allow us to supply a wide range

From the Packaging has come a long way over the last few years, proving to be a viable tool for airlines to upgrade the look and feel of meals or ear buds, without significantly affecting their budgetsoutside in by MELISSA SILVA

PACKAGING INNOVATIONS

Hawaiian Airlines hard case for ear buds offered in Extra Comfort Class, designed by Global Inflight Products

www.Linstol.comUnited States | +1.239.530.7865 | [email protected]

United Kingdom | +44.1252.620630 | [email protected] Kong | +86.156.1855.3533 | [email protected]

China | +86.186.2179.2602 | [email protected]

Dream BIGFully customizable colors, materials, packaging and logo to meet the expectations of your unique brand and passenger experience.

Big dreams do come true with unsurpassed sound quality and affordability.


total cost of meals to airlines. The meal kits ship in a unique master case, which is designed to be inserted directly into the trolley. Staying on trend, an easy-open feature on the master case allows flight attendants to quickly prepare and execute the inflight meal service. Currently used on Brussels Airlines, the meal kit configuration optimizes loading by allowing more meal boxes to fit in the cart, reduces handling charges and eliminates drawers from the airline equipment. Oakfield provides both fresh and ambient kits in this format.

The ambient meal boxes contain cutlery and ambient sweets, and have a compartment for a hot breakfast or din-ner entre to be inserted into the box by flight attendants for a quick, tidy, branded presentation to the passenger explains Lorenza Maggio, Managing Director for Oakfield Farms Solutions Europe. The hot entres are produced centrally, providing a high level of consistency and reduc-ing the labor and handling needed at the catering kitchen.

Global Inflight Products (GIP) has recognized several packaging trends, many of which it has incorporated into its own products, one being compostable packaging.

Airlines, especially in North America, are definitely committed to using sustainable products, says Paulina White, Marketing and Design Director for Global Inflight Products. They care about the quality of the materials, how recyclable or compostable they are, and also about using natural colors and eco-inks.

GIP is creating a new oven-safe casserole that is also green and compostable, enhancing its product line of aluminum and CPET counterparts.

We continually expand our Green Is Possible catalog and we work to increase the options as environmental responsibility is something that is paramount in the airline industry, explains White.

An emphasis on compelling graphic design is another emerging trend according to GIP, particularly in Economy Class where it feels design is critical. When the options for packaging are a simple box or bag, the best way for enhancement is the application of amazing graphics, explains White. This solution fits any budget and can change the game by converting a standard product into a very unique one, plus the design can help support the airlines brand.

GIP has also identified how packaging acts as an excel-lent tool for upgrading a product, without upgrading the product itself. White sees this particular trend finding its way into the Coach Plus classes where budgets cannot always accommodate the higher end products. In these cases, upgrading the packaging is a viable option.

One example of this is visible in the inflight entertain-ment arena. Economy passengers typically receive standard ear buds on long-haul flights. Of course, high-end noise cancelling headphones are not an option for Economy Plus, but silicone ear buds with great packaging is a way to upgrade the service, explains White. We offer numerous great options for packaging to protect the ear buds, make them look upscale, and encourage passengers to take them home for personal use.

Hawaiian Airlines is currently using a hard case for ear buds in their Extra Comfort Class, designed by Global Inflight Products.

of products from bread rolls and Danishes, to patisserie items as well as Agthia water and juice brands, Yoplait yogurt lines, Capri Sun and of course the full range of Montys Bakehouse snacks all of which can also be brought together in single- or multi-product boxes explains Crane.

Easy does itAnother packaging trend that appears to be gaining speed is the incorporation of an easy-open feature, which helps to reduce the amount of time it takes for flight attendants to prepare meals. Oakfield Farms Solutions Europe is one company that has incorporated this trend into its latest innovations.

Oakfield Farms Solutions Europe has launched a new line of meal kits with several innovative packaging solutions designed to reduce the

The Trio Box with pastries and coconut cake from Montys Bakehouse

PACKAGING INNOVATIONS


A member of gategroup, Harmony designs, develops and produces a distinctive range of comfort solutions and has become known as the leading supplier of amenity kits for the aviation industry. In addition to amenity

kits, Harmonys roster of comfort solutions include: sleepwear and comfort items, lounge and washroom items, bedding and textiles, Economy Class comfort items, as well as unique and tailor-made comfort items for private jets.

Working collaboratively with exclusive international brands, Harmony provides concepts for the cabin that not only reflect trendsetting designs, but also maintain a sense of practical-ity. Known for providing tailor-made and cost-saving comfort solutions, intended to enhance passengers onboard experience, Harmony has offices in Asia, Europe and the United States and serves more than 80 airlines, of which the majority are four and five-star rated.

New from Harmony are the Salvatore Ferragamo branded amenity kits. Exclusively designed by Harmony, the new Salvatore Ferragamo amenity kits are presented onboard Singapore Airlines to First Class passengers and exude luxury, both in terms of the products enclosed and the pouch design itself.

Female passengers are presented with the new Salvatore Fer-ragamo Signorina collection, featuring a black pouch with metal detailing, while male passengers are presented with the Salvatore Ferragamo Acqua Essenziale collection, a brand new fragrance recently and exclusively launched on board Singapore Airlines. Accompanying the Acqua Essenziale fragrance is a sophisticated black and slate blue pouch.

Harmony strongly believes both amenity kits compliment the Singapore Airlines five-star experience, significantly adding to the unforgettable journey the airline offers its passengers on every flight.

Also new from Harmony is the new summer collection for Swiss Airlines, which was developed by following a new concept,

one that involves the assembly of different amenity bags working together as one family. As a result of this new concept, inbound and outbound amenity kits can be connected an industry first and re-used long after the flight. Passengers onboard Swiss Airlines will be able to collect their own full range of six amenity kits, featuring a larger tote bag and four collectable, very handy side bags.

Harmony feels the new collection is authentically, 100% SWISS, illustrating the values of Swiss design, durability, integrity, effi-ciency and quality, which remain wedded to the philosophy that well-designed objects are appreciated by many.

In other Harmony news, the company recently announced its exclusive cooperation with Christian Lacroix for the development of amenity kits and comfort items for the airline market. Devel-opments will be based on a full cabin, integrated and branded approach, including amenity bags, cosmetics, washroom items, sleepwear and bedding.

Leading supplier of comfort solutions for the airline industry, Harmony presents two new luxury amenity kit collections for two of the worlds most esteemed airlines

Fresh

Designed by Harmony, the new summer collection for Swiss Airlines allows passengers to collect their own full range of six amenity kits, featuring a larger tote bag and four collectable side bags

offerings

The Salvatore Ferragamo branded amenity kits for Singapore Airlines for both men and women, designed exclusively by Harmony

COMFORT & AMENITIES: HARMONY

by MELISSA SILVA


Discover our line of lightweight solutions

The lowest cost of ownership Award-winning Made to last

Onboard with over 50 airlines worldwide

+1-514-334-3210 x 114 [email protected]

www.norduyn.com

Qatar Airways Harmony gategroup Armani cosmetics contained within a masculine amenity kit design.

Saudi Arabian Airlines Abdul Jawad Trading together with Harmony- gategroup Aigner black iPad case with stylish design.

T he pice de resistnce in ame-nity kits are those that are offered onboard to the most exclusive calibre of passenger, those that fly First Class. Many of the worlds leading airlines submit their premier kits to our TravelPlus Awards, packed full of products, liquids, lotions and potions for those who like a more individual traveling experience.

The First Class category in the 2014 TravelPlus Awards do not disappoint. Split into three sectionsfemale, male and unisex, they show the very best there is on offer when traveling on the worlds leading airlines, in their most exclusive class. It is notable however, that many of these bags are designed for travelers use after their journey is over, with some kits doubling as iPad cases, evening bags or toiletry bags to contain the passengers own personal products on future trips.

There are those that contain toiletry products and perfumes that are too large to simply be designed for one journey, but still small enough to fit into a ladies handbag or mens briefcase. This is a way that high-end brands are able to showcase their products to their target demographic those with expendable income who desire luxury products.

Almost all of the bags contain products and items that are from some of the worlds leading cosmetic and fashion houses, such as Armani, Salvatore Ferragamo, Givenchy and LOccitane. This reliance on globally recognizable brands gives the immediate sense of luxury and quality that the airlines wish to become synonymous with. By providing their passengers with high-end luxury cosmetics, they are at the same time drawing the line between themselves and the quality their discerning passengers strive for.

Those making the shortlist once again showcase the most desirable kits to be gifted at 38,000 feet, being given to pas-sengers paying upward of $8,000 for a seat in First Class, making them the worlds most exclusive bags.

The winners of the prestigious gold seal will be announced on Tuesday April 14 at a gala event at the Radisson Blu Hotel in Hamburg.

Male First Class

Exclusivity in the bagWith the shortlist published for the 2014 TravelPlus Airline Amenity Bag Awards, Simon Ward, Editor-in-Chief and Publisher of TravelPlus takes a closer look at those gifted to the highly valued First Class passenger

Lufthansa German Airlines SPIRIANT GmbH - Handmade by master craftsmen from Braun Bffel, with an elegant design, luxurious leather elements and a noble synthesis of form and function (shown here in black)

Etihad Airways - WESSCO International - Sougha kits inspired by the cherished traditions of Emirati handicraft. To complement the stylish kit, four amenities from Le Labo with Bergamote essence are offered to passengers

by SIMON WARD

GUEST WRITER

Discover our line of lightweight solutions

The lowest cost of ownership Award-winning Made to last

Onboard with over 50 airlines worldwide

+1-514-334-3210 x 114 [email protected]

www.norduyn.com


The global industry expertsin lavatory products and

fragrance branding.

Our team is here to helpelevate your onboard

experience to the next level.

www.freshorize.com

Singapore Airlines (left) Harmony gategroup Salvatore Ferragamo cosmetics, housed in a black bag, with zip detail.

Qatar Airways Harmony gategroup High end Armani cosmetic products contained within a black fabric bag.

Oman Air (below) Harmony gategroup Brown satin evening clutch bag, with Swarovski crystal detail filled with Amouage cosmetics.

Saudi Arabian Airlines Abdul Jawad Trading together with Harmony- gategroup Green Aigner Ipad case containing range of Armani branded luxury products.

Female First Class

Lufthansa German Airlines buzz products - ESCADA has teamed up with Lufthansa to provide a stylish First class amenity bag. The bags were designed with functionality in mind, doubling as a clutch or document wallet in addition to a tech case (shown here in cream)

GUEST WRITER


www.frankenberg.biz

TASTE & QUALITYEXPERTISE INCLUDED

Take o with our quality on boardWTCE 2015 / Stand 4H50

Happy Hour at 17:00

3 0 Y E A R S F R A N K E N B E R G H I G H Q U A L I T Y S I N C E 19 8 5

American Airlines - WESSCO international iPad case in the stylish Eames Dot pattern.

BMW Corporate Flight Skysupply GmbH - Made from genuine premium-quality leather and decorated in carbon optic give the bag a unique reflective look, beauty products are LOccitane organic

Air France Albea Beauty Solutions Europe - Givenchy co-branded kit carries four premium cosmetics, a refined kit for the comfort and inflight needs of the First Class passenger

Japan Airlines - FORMIA - Available in two styles with two color variations each for inbound and outbound flights, it offers passengers a wide choice of variants. JAL First Class bags contain a selection of Loewe Perfumes cosmetic products. The second has a range of nine new colors. It brings as well a significant upgrade of the contents of high quality items from the LOccitane cosmetic range.

First Class Unisex

GUEST WRITER


INDUSTRY RECOGNISED FOOD INNOVATORS

www.greengourmet.co.uk @greengourmetuk

FINALISTAWARDS 2015

Suppliers of comfort items such as blankets and pillows are suc-cessfully navigating a challenging area, as airlines make diverse demands regarding materials, weight, durability and most importantly cost.

In general, airlines are demanding value-for-money, light-weight and durable products that can withstand repeated washing. But some carriers, mainly from the Middle East and Asia, are seeking more expensive items, including wool blankets and feather-filled pillows. And at the top end of the market, a number of airlines require custom-made products carrying a designer brand name, according to Tim Morris, Head of Global Operations at UK-based Mills Textiles, which sees approximately 10 orders per year of the designer branded type.

We offer a full range of comfort items, ranging from disposable pillows with polypropylene outer to feather-filled with cotton outer, says Morris. We have a wide range of blankets, from very low cost polyester items to wool blankets.

Morris continues: Weve been supplying airlines since 1985 and have considerable expertise in this sector. Weve produced a functional specifications document that centers on six performance criteria for every product we make, to ensure that each item stands up to the commercial environment, for example washing. This spec means that we can make recommendations to airlines on how to modify their products for the optimal lifecycle and for value for money. Thats thanks to the experience we have in textiles, in areas such as dyeing, finishing and cleaning/laundering.

Controlling the cost of the finished product is essential for suc-cess in this segment. Gordon Oakley, CEO of Malton Inflight Asia Pacific Ltd., which offers a full range of knitted and woven blankets in polyester polar fleece, micro fleece and modacrylic fibre, notes that airlines have moved away from modacrylic to polyester polar fleece for blankets because the manufacturing cost is much lower. So, too, is the cost of washing and greatly reduced energy consumption and water pollution in the laundry cycle, he says. Other aspects, such as

Balancing new product development with value-for-money is essential for suppliers of blankets and pillows to the airline industry

Creative comforts

Cost is a major concern from airlines, says Mills Textiles, however carriers in Asia and the Middle East are often opting for higher quality

COMFORT & AMENITIES

by MARY JANE PITTILLA


being easy to stow and easy to handle by cabin crews, are also factors that have to be borne in mind.

Mills Textiles Morris says airlines are demanding lightweight products that maintain durability during the laundry process. Additionally, they are seeking products that dry more quickly, thereby using less energy, and products that enable more volume to be placed in the washing machine. Its a balance the products have to look and feel right, he says. You cant have pillows so thin that they look out of place.

Material mattersKaelis works with many types of materials for blankets and pillows depending on its customer requirements for rotable or dis-posable products. For the rotable products that require long durability the Spanish supplier prefers to utilize polar fleece/treated cotton, while for the disposable products it also works with non-woven.

Managing Director Pep Manich believes it is very important to offer materials that are resistant and not very heavy, always keeping the same weight when comparing materials. He notes that most of the airlines are working with non-allergenic materials.

Mike Borgers, CEO of Netherlands-based Stellar Travel Supplies, which offers a wide range of comfort items, including dis-posable and rotable blankets and pillows, is

Disposable pillows are part of the Kaelis line

very clear about the airlines demands for value. The airlines want cheap prices. Its very simple, he states. The whole process of transporting blankets, etc., to the clean-ers and washing them is very expensive for the airlines, so the initial price of the product is crucial.

These leading suppliers are coping with cost pressure by constantly seeking innovative ways to trim transportation and other costs. Malton Inflights Oakley, whose company has been in the airline supply business since 1980, explains: We only work with the best factories, which have many decades of experience. Together we have seen how supply and cost pressures can affect the market in very surprising ways and we are very experienced in man-aging these situations, not only because of the huge volumes we are supplying to airlines, which means we are able to buy the raw materials at a much more competitive prices and manage our costs well, but also we have seen how creative and ingenious some unscrupulous factories can be to cut corners on quality. To guard against such practices, we have our own team of local inspectors based locally in China; we check every shipment ourselves and we never rely on third parties to do that.

The price pointMorris explains that Mills Textiles is not a sourcing company, but has longstanding,

joint-venture relationships with a small number of suppliers in Asia, resulting in an enhanced level of co-operation. There are price pressures, but these are shared with our suppliers. In the worst-case scenario, we would work with a customer to change the product to make it perform the same but reduce the cost. Airlines are always asking us to reduce costs. To do this, we look at the size/weight and use different types of yarn, for example.

He notes that disposable pillows are most commonly supplied to airlines. However, they trap a lot of air, mak-ing shipment costs expensive. To reduce the shipping costs, we vacuum-pack the pillows to suck air out and flatten them, but this packing process is expensive and therefore pushes the price up for us, but it does reduce shipment costs.

Borgers, of Stellar Travel Supplies, says his companys position as a trading com-pany providing a one-stop-shop concept for airlines, offering everything for the passenger in one place, helps to mitigate cost pressure. We try to maintain margins by finding better means of transportation, such as combining shipme

pax international wtce 2015

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