Singapore Airlines has introduced new menus to economy class

Singapore Airlines introduces new short-haul economy class meals

By Catering, FeaturedNo Comments
Singapore Airlines has introduced new menus to economy class

As part of its new economy class meal concept, Singapore Airlines (SIA) and SilkAir are to introduce a wider range of main courses on flights under 3.5 hours from 1 December 2020.

More than 40 new dishes will be available on rotation on different flights, and will served in a new packaging solution, designed jointly by SIA and its Singapore-based catering partner SATS.

The leak-proof box and cup made of Forest Stewardship Council certified paper, a dessert box and a cutlery pack made of bamboo with a paper wrap, replaces SIA’s plastic casserole service ware, allowing it to retain gravy and soupy dishes without any seepage. It is also oven-safe and resistant to overheating, ensuring that food quality is preserved even after reheating.

The new service ware reduces the amount of single-use plastics, including cups and polybags for cutlery, on the meal tray by 80% by weight. Leftovers on the tray, including the new service ware, will be brought back to Singapore, sent to an eco-digester at SATS, and converted into pellets that can be used as refuse-derived fuel. The onsite processing of waste reduces approximately 60% of catering waste and further reduces emissions from transportation to the incinerator. In addition, the use of lighter paperware helps to reduce fuel consumption on flights.

Iberia has introduced a new menu from DO & CO across all flights

Iberia introduces new in-flight dining service

By Catering, FeaturedNo Comments
Iberia has introduced a new menu from DO & CO across all flights

Following the takeover of catering services for Iberia and Iberia Express in Madrid during the first quarter of 2020/2021, DO & CO have introduced a new dining service onboard Iberia focused on local and seasonal ingredients and the Mediterranean diet.

The new food service is presented with new tableware and linen on all short, medium and long-haul US flights. This new equipment will be gradually implemented in the remaining destinations.

In business class on short- and medium-haul routes, Iberia will serve a hot breakfast, including a selection of omlettes and freshly made butter croissants served alongside fresh seasonal fruit, a superfood bowl of craft yoghurt with seeds and berries plus coffee, tea and fruit juices. On longer flights, a plate of Spanish cheese and cold cuts is included.

After 10:30 a.m., passengers on flights within Spain or to/from Portugal will be served a gourmet cold snack and a main dish plus fresh fruit.

On flights longer than one and a half hours departing after 10:30hrs, customers can enjoy a hot lunch or dinner, which includes a fresh salad starter, and a choice of main dishes that will always include a vegetarian option, as well as a home-made dessert, such as double chocolate cake, almond and orange cake, or white chocolate mousse with berries. On longer flights an additional plate of Spanish cheese is included as appetiser.

On medium-haul flights longer than four and a half hours, Iberia is introducing a new concept for economy class – a selection of healthy wraps and a sweet treat served with cold or hot drinks, including freshly made tea and coffee.

On long-haul flights, business class passengers on long-haul flights can enjoy a main meal which includes a cold starter followed by a choice of three hot dishes, which include roast lamb  with smoked roast peppers on a bed of pea and edamame mousseline, or Langostines with homemade tomato and Parmesan sauce served with grilled broccolini and rice. The vegetarian option in November is a spinach quiche with Manchegan cheese and a mild Romescu sauce. November desserts include a passion fruit pannacotta and a Spanish cheese plate (Mahon, Manchegan with paprika and goats cheese).

Depending on the time of day and destination, before landing there is a second service of either a breakfast or afternoon snack and on the longest flights, there is an additional service between meals including salads, fresh fruit and sweet or salty snacks.

On long-haul flights economy passengers will have the choice of two hot main dishes, such as baked chicken and seasonal vegetables with home-made tomato sauce served with rice or rigatoni with home-made tomato sauce, topped with roasted aubergines. The new desserts for long-haul flights includes a chocolate mousse, one of DO & CO’s flagship products.

As the flight approaches its destination, a second service of a breakfast or afternoon snack is served in economy with a selection of juices and hot drinks. On longer flights the service between-meals in economy, depending on the destination, features tapas boxes, sandwiches, sweet or salty snacks, water and juices.

Collage of new enhanced amenities from Mint experience

JetBlue refreshes Mint experience

By Catering, FeaturedNo Comments
Collage of new enhanced amenities from Mint experience

JetBlue has announced the first major refresh of its JetBlue Mint service, introducing a completely new lineup for Mint, including Delicious Hospitality Group, Tuft & Needle, Wanderfuel and Master & Dynamic.

The new partners will transition into all Mint flights over the next six weeks, appearing on flights as early as 18  November.

“JetBlue’s reimagined Mint is turning the journey itself into a destination, offering the comforts of a premium travel experience at a more affordable price point,” said Elizabeth Windram, Vice President of marketing, JetBlue. “This onboard refresh allows us to reset that high bar we set in 2014, with the very best in dining and hospitality, comfort and wellness at 35,000 feet. And for those who can’t wait to see what we have in store for our London flights, well let’s just say this is a little teaser for what we have in mind.”

JetBlue tapped SoHo-based Delicious Hospitality Group (DHG) to bring their inventive culinary style, extraordinary wine and cocktail programs, and tactile dining aesthetics to the skies. Developed in partnership with Chef/Owner Ryan Hardy and Wine Director Grant Reynolds, the new Mint dining experience was created by reimagining elevated hospitality in-flight. It will feature a rotating menu of small plates that customers can choose from, individually inspired by each of DHG’s three restaurants, starting with Charlie Bird. Once onboard, customers will enjoy high-quality fare prepared with seasonal ingredients, alongside a selection of international wines and craft cocktails to be shaken on-board. To complete the experience, DHG redesigned plate ware to mimic their New York City table tops and has shared access to their revered music playlists capturing the ambiance synonymous with dining in one of their restaurants.

JetBlue has also collaborated with Tuft & Needle, the digitally native mattress company that pioneered the bed-in-a-box trend, to develop a cohesive sleep experience onboard. Travelers can relax with a convertible blanket with a built-in foot pocket, a memory foam lined pillow with a pillowcase and snooze kits that include a matching eye mask and ear plugs.

JetBlue is introducing its new “wellness kit” concept. Developed in partnership with Wanderfuel, a brand that specializes in carefully curated travel kits designed with leading nutritionist Sarah Wragge, the airline’s four wellness kits will provide customers with a rotating selection of healthy snacks, supplements and personal care items. Travelers will receive one of four kits catered to the time of day and destination they are flying to: Awake, for breakfast and morning flights; Flow, for lunch and dinner flights; Sleep, for shuteye flights; and Renewal, for Caribbean flights.

Mint customers will enjoy premium headsets from New York City’s luxury audio brand, Master & Dynamic. The custom-for-JetBlue MH40 Over-Ear headphones come with noise reduction, a brilliant, genre-agnostic sound profile, and a vintage aviation-inspired design.

SWISS, Lufthansa and Austrian Airlines tail fines

Lufthansa Group to introduce new onboard catering retail service

By Catering, FeaturedNo Comments
SWISS, Lufthansa and Austrian Airlines tail fines

From 2021, economy class passengers on short and medium-haul routes from Lufthansa, SWISS and Austrian Airlines will be offered a new range of food and beverages for purchase.

“Our current snack offer in economy class does not always meet the expectations of our guests,” explained Christina Foerster, Member of the Executive Board Lufthansa Group responsible for Customer, IT & Corporate Responsibility. “The new offer was developed on the basis of feedback from our customers. With the high-quality offer available for purchase, our passengers will be able to decide what they want to eat and drink on their journey.”

Based on their respective brand identity, Retail inMotion designed individual product concepts together with the airlines. The common denominator will be the emphasis on fresh, regional highlights, as well as a carefully selected and curated assortment of snacks and drinks.

The new offer will be introduced in phases as of Spring 2021: Austrian Airlines will launch first, followed by SWISS and Lufthansa and the new products will be revealed by individual airlines over the coming months.

According to the Group, the new range not only implements the highest quality standards, from preparation to presentation, but also showcases the airline’s continuous investment in sustainability practices through environmentally friendly products and packaging. This in turn will reduce food waste through customised production.

Through the new collaboration, RiM will contribute to the Lufthansa Group’s goal of offering passengers a larger selection of products onboard and boosting passenger satisfaction while always remaining focused on sustainability and process innovation.

“Our customers want more choice and quality,” said Heike Birlenbach, Chief Commercial Officer at Lufthansa Airlines. “With RiM as a retail and IT partner, we can optimally implement the new concept and offer our customers a broader, high-quality selection of food and beverages onboard in the future.”

On Air catering van outside Inflite the Jet FBO at Stanstead Airport

On Air Dining to serve Inflite The Jet Centre

By Catering, FeaturedNo Comments
On Air catering van outside Inflite the Jet FBO at Stanstead Airport

On Air Dining is to become the new inhouse service provider for Inflite The Jet Centre (ITJC), part of the Inflite Group of companies, based at London Stansted Airport.

On Air Dining will continue to offer Halal food, catering for an expanded Middle East client base.  It has two high loaders servicing wide-body business jets, one based at Stansted, the other at Farnborough Airport. Its team of chefs has also enhanced and expanded its plant-based menus, in response to widening dietary needs.

On Air Dining will continue to produce its high-end takeaway business One Fine Dine, an innovative cold food kit you assemble and cook at home. Created this Spring, during the first lockdown, serving customers in London and the Home Counties, One Fine Dine appeals to home-based chefs, who occasionally want to create something special for family and friends.

gategroup restructures

By Catering, FeaturedNo Comments

gategroup Holding AG has received the backing of its shareholders and creditors to acomprehensively restructure the Group’s financial indebtedness. The proposed Transaction will provide the Group with significant new liquidity to address short and medium-term needs and will help establish a stable capital structure.

“This Transaction is a key milestone for the Group. It will position gategroup well for a recovery in the aviation sector and also support the Group’s diversification. The agreement signifies the commitment of our shareholders and lenders to the Group, its management and employees,” said gategroup CEO Xavier Rossinyol.

Rossinyol continued: “The Group will work together with its stakeholders to further improve our cost structure and prepare for the ramping-up of business by our customers.”

Air Astana Surplus to Supper donation

Air Astana supporting food charity Surplus to Supper

By Catering, FeaturedNo Comments

Air Astana has donated 5,000 individual pots of chocolate mousse and salted caramel cheesecakes to local UK food charity Surplus to Supper.

The airline’s signature Lily O’Brien mousses and cheesecakes would typically be served on board the airline’s regular flights from London Heathrow Airport and Nur-Sultan.

“With our direct services from the UK temporarily suspended owing to the coronavirus pandemic, we didn’t want these delicious desserts to go to waste.  We heard about the terrific voluntary work of this local charity and contacted them about distributing our desserts to local food banks, charities and schools,” said Air Astana Catering Manager Graham Hobbs.

Air Astana’s inflight caterer at London Heathrow, Royal Blue Executive Services, facilitated the logistics.

“They are so many families in need in our region and our committed volunteers ensure food is delivered to where it is most needed,” said Surplus to Supper Operations Director Claire Hopkins. “We are extremely grateful to Air Astana for their generosity. These desserts will be well received, especially during the half term holiday.”

LSG Group Project Refresh packaging

LSG Group unveils Project Refresh

By Catering, FeaturedNo Comments
LSG Group Project Refresh packaging

The LSG Group has launched Project Refresh, a versatile series of boxes and equipment designed to expand its product portfolio with “the new normal” in mind.

“The concept specifically targets the current situation and our customers’ resulting need for versatile solutions. It should be seen as a complementary line,” says Vassilios Georgakopoulos, Director Customer Concepts at LSG Group. While materials produced from renewable resources could be used, the aim of Project Refresh is not to replace rotable equipment.

The portfolio currently consists of 10 different products, including tray mats, meal boxes with a lid and see-through panel, a cardboard box for wraps, lunch boxes, a plate made from sugarcane, a cutlery set, stickers for sealing the boxes and a hygiene kit.

Project Refresh caters to current trends such as clean eating and sustainable packaging, and is suitable for Economy, Premium Economy and Business Class.

“Everything was designed to help airlines save on equipment and minimise waste. For example, airlines can arrange both their appetisers and main courses on a single tray. The solution is extremely versatile,” says Georgakopoulos. In addition, the boxes can be combined to provide maximum security, and crew members can serve the meal with just one hand movement.

A key feature of the new products is that they offer the same safety advantages as closed packaging and shrink-wrapped food. At the same time, they can be made of sustainable materials that, unlike previous solutions, are easy for passengers and crew members to handle.

The team designed the boxes with the aim of reducing complexity and allowing more flexibility in meeting customer requirements. They can be used for both scheduled and last minute flights. “These boxes can be filled with hot and cold food, which is particularly important when airlines do not have their own trays,” says Stefan Opel, Head of Global Customer Concepts. Customers also have the option of combining the equipment with their

In the future, the design of the boxes can easily be customised with the customers’ logos and design. Keeping in line with the theme of flexibility, short-term changes of the boxes in response to market demand remain possible.

Emirates has reinstated its iconic Onboard Lounge on its A380s

Emirates revamps premium onboard experience

By Catering, FeaturedNo Comments
Emirates has reinstated its iconic Onboard Lounge on its A380s

Following a thorough health and safety review Emirates has resumed the operations of its A380 Onboard Lounge and Shower Spa.

The A380 Onboard Lounge, which serves First and Business Class customers, will transform into a take-away bar with limited seating capacity and social distancing protocols in place. The bar continues to serve wines, spirits, soft drinks and pre-packaged lounge bites for customers to take and enjoy in the comfort of their own seats. Customers can also make their orders from their seats if they prefer. The social areas in Business Class on select Boeing 777 aircraft and in First Class also re-opened with pre-packed snacks for customers to grab and go.

First Class customers can once again have a shower at 40,000 feet. Luxury spa products will be provided in individual amenity bags to each customer. The sets include pamper essentials from award-winning, organic and sustainable Irish brand VOYA, a disposable bath towel and a menu to choose additional amenities.

From 1 November, Emirates’ onboard dining experience will return while observing strict hygiene protocols. Customers in all classes will enjoy multi-course meals and choose from a complimentary selection of beverages including wine and beer, as well as juices and soft drinks. Cocktails will also be served in premium classes. In Economy Class, customers can choose from two wines; in Business Class, customers can choose from six wines including port and champagne, while in First Class, customers will have a selection of 11 wines including a dessert wine, port and Dom Perignon champagne.

The Emirates app has also been enhanced to allow customers on board to browse the menus on their personal devices both online and offline with the latest app update.

Emirates will soon launch a welcome drink in premium classes called Vitality Boost in First and Business Class. The airline’s chefs and nutritionists have created a refreshing blend of apple, ginger and hibiscus to give customers a health kick on their journey. The vegan, nutrient-rich drink is packed with antioxidants, and free from gluten and added sugar. The health drink will be a staple on board and continually refreshed to offer different flavours. Customers can also choose from a range of welcome drinks including champagne and other juices.

Ethiopian Airlines Group CEO Mr. Tewolde GebreMariam and U.S. Ambassador Michael Raynor signed a memorandum of understanding in which the U.S. Agency for International Development (USAID) will provide Ethiopian farmers and food producers technical assistance and access to financing

Ethiopian Airlines to support local farmers for in-flight meals

By Catering, FeaturedNo Comments
Ethiopian Airlines Group CEO Mr. Tewolde GebreMariam and U.S. Ambassador Michael Raynor signed a memorandum of understanding in which the U.S. Agency for International Development (USAID) will provide Ethiopian farmers and food producers technical assistance and access to financing

Ethiopian Airlines has partnered with the US Agency for International Development (USAID) to enable the carrier to source locally grown produce and ingredients for preparing in-flight meals for global passengers.

USAID will provide Ethiopian farmers and food producers technical assistance and access to financing in order to ensure they are able to meet the airlines’ standards of quality and volume to serve its customers. These new business linkages will help farmers and local agribusinesses reach a prominent new market and increase their revenue streams – with annual sales as high as US$10 million in total – while providing Ethiopian Airlines farm-fresh ingredients sourced directly from Ethiopia, reducing the need for foreign suppliers’ processed foods for their catering services.

USAID support will help Ethiopian Airlines identify local suppliers for the list of catering materials the airline might potentially require, as well as provide support to farmer cooperative unions, youth groups, women groups and other local agriculture businesses to enable them to meet production requirements. A US government loan facility also will expand access to financing for local companies, farmer cooperative unions, and others to expand their operations as needed to meet the Ethiopian Airlines quality and supply demands.

This partnership agreement will run through December 2022.

Image: Ethiopian Airlines Group CEO Mr. Tewolde GebreMariam and U.S. Ambassador Michael Raynor signed a memorandum of understanding in which the U.S. Agency for International Development (USAID) will provide Ethiopian farmers and food producers technical assistance and access to financing.