Eurowings announces start-up products to join Wings Bistro

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Eurowings has announced the top four start-up food and beverage products that will now be available on-board from August.

Eurowings, NX FOOD, and Retail inMotion joined forces earlier in the year to identify new and innovative start-up products for the Eurowings Wings Bistro and following an application period, a jury of ten experts from the three companies selected four products from the eight best start-up products that the airline’s passengers will be able to enjoy on-board from August.

Katrin Rieger, vice-president customer experience & product at Eurowings said: “Only recently we started very successfully with our new, modern catering concept in our new BIZclass. With poke bowls with salmon or tuna, soba noodles with shiitake or a traditional beef goulash our BIZclass guests enjoy a great variety of modern high-quality meals. Now I am particularly pleased to offer our guests trendy products from start-ups such as vegan energy shots on short- and medium-haul routes together with Retail inMotion and NX Food from August onwards”.

“Together with Eurowings and NX FOOD, we selected the products that were particularly well-matched for an in-flight environment,” said Claudia Witt, product manager on-board retail at Retail inMotion. “The finalists were drastically different, but each had the potential to be a unique, interesting and popular addition to the Eurowings selection.”

The four products to make it on-board include: Karl Karlo Energy Balls, an organic, vegan and long-lasting energy snack to boost passenger’s energy levels during the flight and after landing.

Energieliebe, an all-natural energy beverage with an attached sachet (“KIQstick”) that passengers can mix in for extra vitamins, minerals and flavour. Wildcorn, air-popped popcorn with salty and savoury potato-chip flavours, and Nouri Boost Shot, an all-natural, vegan energy shot.

Condor rolls-out gategroup‘s new dining experience

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Condor, part of Thomas Cook Group, has become the first European airline to offer gategroup’s new dining concept on European flights.

Aiming to recreate restaurant-style dining by offering one full plate of food instead of a traditional airline tray filled with multiple, small elements, Condor will offer this new menu on short- and medium-haul flights with ten different single-plate dishes containing a greater amount of higher quality food.

The new meal and tray concept reduces clutter on the tray, reduces packaging waste and makes handling easier for cabin crew. Thanks to its space-saving design, the new concept also frees up valuable galley space and fuel consumption is reduced due to less weight on-board.

gategroup’s culinary experts worked closely with Condor’s catering team and cabin crew. Christoph Brandstaetter, gategroup’s regional executive chef Central Europe, oversaw the creation of international meal choices for health-conscious travellers, many of which are also suitable for people with special dietary requirements.

“We want to offer our passengers an unparalleled travel experience and we have taken their feedback very seriously,” said Tobias Kühne, Head of Catering Condor. “With this new on-board dining experience, we are able to offer our customers even more delicious food at the same price. Its cost-effectiveness in economy and premium class on short- and medium haul flights is unsurpassed.”

Herman Anbeek, president Americas, Europe and Middle East for gategroup said, “As passengers become more discerning, so are their expectations regarding the quality of meals on-oard. Our on-board dining concept offers an innovative solution with advantages for airlines, passengers and cabin crew alike. We are excited about introducing this concept in Europe together with such a valuable partner and look forward to continuing a long and productive relationship.”

Vistajet selects Bon Soirée for private dining flying from London

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VistaJet has extended its relationship with Bon Soirée to create menus on its flights departing from London.

“Bon Soirée’s excellence in preparing and presenting high quality food, to suit a range of tastes throughout the world, and its flexibility in working with the most distinguished customers gave them a critical advantage when we were looking for the most appropriate VistaJet partner,” commented Diego Sabino, vice president of Private Dining at VistaJet. “The quality of our on-board service is one of the key reasons our Members fly with us and regardless of the distance or destination, the food we serve is a vital component in creating a memorable experience,” he added.

Expertise is at the core of Bon Soirée 40-strong team, which has just welcomed Consultant Chef Alan Bird, who joined the business after two decades at The Ivy and has already started to bring in specialist chefs to provide an ongoing new training programme.

Consultant chef Alan Bird, along with Bon Soirée founder and director Derek Freeman and head chef Alan Bell, has already started consulting with Sabino’s team on the new seasonal menu. “We want to make it as easy as possible for VistaJet’s Cabin Hostesses to provide passengers with a seamless dining service, so we have come up with a unique food labelling system,” said Derek. Alongside clear cooking instructions sit colour photos detailing the presentation of each dish and 14 allergens are assessed and marked accordingly.

“We are delighted to be entering our sixth year of collaboration with VistaJet. The brand is synonymous with quality and style and their discerning clientele is renowned for their taste and knowledge. We are proud to be playing our part to ensure that passengers flying VistaJet from London enjoy a memorable dining experience.”

Signature dishes include Char-grilled Poussin Breast on Toast with Creamed Morels to start, followed by Sea Bass Provençal and a dessert of Rhubarb Parfait.

Finnair introduces signature Korean menu

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Finnair is continuing its Signature Chef programme, introducing for the first time a signature menu designed by a Korean chef.

The signature menu created by Korean chef Sung-Yeol Nam is available in business class on Finnair’s flights from Seoul to Helsinki from 9 May.

Seoul-based Chef Nam has created a menu which represents his food philosophy of traditional Korean food with a modern twist and a focus on fresh, seasonal ingredients.

The first menu, available from May to July 2018 will feature beef rolls with young greens as an appetiser, followed by a main course with seabass Jeon served with grilled spring onion and Romanesco sauce.

“Our route to Seoul celebrates its 10-year anniversary this year. I am delighted that we can celebrate it together with our customers with the beautiful menu created by Chef Nam,” said Maarit Keränen, head of in-flight service at Finnair.

Chef Nam said he finds inspiration from the ingredients and food he grew up with, adding “I hope that my dishes will bring joy and comfort for those longing for home, but also appeal to those who are not so familiar with Korean cuisine.”

Catering on the menu in upcoming Infocus supplement

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As an extension to Inflight’s ongoing coverage of the in-flight entertainment, connectivity and cabin technology sectors, the Inflight team is gearing up to explore the latest developments in airline food and in-flight catering services.

Infocus Catering 2018, the latest addition to Inflight’s supplement series, will delve into new trends, innovative solutions and ancillary revenue opportunities in this sector. The 12-page publication will be distributed alongside Inflight’s July/August 2018 edition, with bonus distribution at the IFSA (In-Flight Services Association) Expo in Boston this September. The supplement will also be shared with LARA magazine subscribers, extending its readership into the low-fare and regional aviation community.

Bespoke publishing editor Chloë Greenbank commented: “As airlines ramp up their investment in guest experience and passenger wellbeing, the boundaries between all their various in-flight offerings are blurring. The accomplishments of some of the world’s major carriers have raised the stakes in mile-high catering, with dining experiences now a major part of airlines’ differentiation strategies. Emerging technologies and their enormous associated revenue potential should certainly capture the interest of Inflight readers, and our team are looking forward to exploring this.”

At an altitude of thousands of feet, the combination of low air pressure and a lack of humidity means a passenger’s taste buds and sense of smell are the first things to go. In-flight caterers have had to master the art and science of adapting recipes to ensure food (and drinks) remain just as tasty at altitude, as they do on the ground. Infocus Catering will investigate the rise of healthy snacks on board, share tips on how to optimise the supply chain from kitchen to aircraft, highlight the importance of customer feedback and critique IFE integrations and standalone apps designed to simplify ordering processes.

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Interested in participating in Infocus Catering 2018? Get in touch with our team here.

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Air Canada introduce new Signature Service

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Air Canada has introduced its new Air Canada Signature Service, providing a seamless end-to-end travel experience for customers flying in Air Canada Signature Class, the premium cabin of its wide-body aircraft.

Currently available for international customers, and from 1 June on select flights within North America, Air Canada said the new service makes them the first North American airline to designate aircraft with lie-flat seats for premium customers on select, non-stop transcontinental flights within Canada and to the US, including overnight daily flights from Vancouver, Los Angeles and San Francisco to Toronto.

Customers of the Signature service will receive priority service at every stage of the journey, including access to airport concierge services, expedited check-in and security clearance, priority baggage handling and preferential boarding. Passengers can also access the Air Canada Maple Leaf Lounge and for eligible customers travelling to international destinations from Toronto-Pearson, access to the exclusive Air Canada Signature Suite, featuring à la carte restaurant with a menu created by Canadian chef David Hawksworth.

“Our new Air Canada Signature Service and Air Canada Signature Class brands reflect the ongoing refinements to our premium travel service. We know our premium customers travelling on longer flight itineraries place a high value on convenience and comfort when in airports or on-board an aircraft, and with Air Canada Signature Service we provide a level of service unsurpassed in North America on every widebody flight,” said Benjamin Smith, president of passenger airlines, Air Canada.

“Customers travelling Air Canada Signature Class on international itineraries and, beginning in June, on select transcontinental flights within North America, will receive seamless Air Canada Signature Service. They will enjoy added amenities throughout their journey, from curbside-to-curbside and at all points in between,” Smith added.

Available from 17 April on all Air Canada international flights and beginning 1 June on select transcontinental flights within North America, the Air Canada Signature Service and Air Canada Signature Class incorporate and elevate attributes of the airline’s International Business Class, featuring its next-generation lie-flat suites.

Air Canada Signature Service will be available on select trans-border and domestic Canadian transcontinental flights when operated with Boeing 787 Dreamliner, Boeing 777, Boeing 767 and Airbus A330 aircraft. This includes routes between Toronto and Los Angeles, San Francisco, Vancouver, and between Vancouvr and New York-Newark and Montreal.

Former England captain unveils alkaline water brand

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Former England and Liverpool Football Club captain Steven Gerrard has launched Angel Revive, a new alkaline water product believed to combat the fatiguing effects of long-haul flight.

Angel Revive was officially unveiled at last week’s World Travel Catering and Onboard Services Expo (WTCE) in Hamburg. The product boasts a natural pH level of 8.2, significantly higher than the neutral level found in competitor spring water products. The water contains naturally-occurring minerals including nitrates, nitrites, salts and calcium together with sulphates and magnesium – properties the company’s founders believe can help rejuvenate the skin and increase metabolism to combat the natural dehydrating effects of flight.

Angel Revive owner Mark Doyle met the Inflight team in Hamburg to outline the water’s 500-year history and explain how he attracted the backing of an international sporting icon. “Throughout his career, Steven relied on various artificial supplements and nutrients to recover after matches. Upon learning about Angel Revive’s unique history, alkalinity, salt and mineral content, Steven recognised its immense health benefits and we are proud to welcome him as our brand ambassador. After originally targeting the elite sport industry, we think the product will be of significant interest to airlines and their passengers and are delighted by the interest we received at the WTCE event.”

David Sharp, co-founder of partnered company Blue Napkin, explained: “We chose to officially launch the brand at WTCE 2018 for its great routes into aviation, rail and cruise lines. It is the only show where everyone in the travel business truly comes together and is in everyone’s calendar, which made it the perfect show to introduce Angel Revive.”

Square bottles have been especially developed for airlines, offering greater stability. The company has plans to extend its portfolio with face wipes and soluble rehydration tablets on the agenda, all utilising the water’s beneficial electrolyte properties.

Pictured (top, L-R): Steven Gerrard with Angel Revive founder Mark Doyle.

Inflight was an official media partner with WTCE 2018. For more information on our event partnerships, visit our website events diary.

Pernod Ricard and JetSmarter in unique partnership

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Luxury global wine and spirits company Pernod Ricard is to become JetSmarter’s official spirits partner.

The partnership will provide JetSmarter members with unique experiences in collaboration with Pernod Ricard, elevating each moment of their luxury travel itinerary.

“Cultivating unique consumer experiences has always been a top priority for Pernod Ricard,” said Jonas Tåhlin, chief marketing officer, Pernod Ricard. “We know that travel is more than just about getting passengers from point A to point B; every touchpoint can be elevated and we’re excited for this synergistic opportunity to do just that for the JetSmarter audience.” Tåhlin continued, “This partnership will afford the JetSmarter community the chance to explore the brands within Pernod Ricard’s Prestige portfolio in an unexpected way.”

As the brand’s official spirits partner, Pernod Ricard will create monthly in-flight activations and events for members, influencers and other VIPs surrounding hot, cultural current events.

Sergey Petrossov, JetSmarter’s Founder and CEO, noted, “One of our goals for 2018 is to continue to enhance our membership experience by aligning with new strategic partners, such as Pernod Ricard. We pride ourselves on providing our members with the utmost premium experiences, and Pernod Ricard’s portfolio of products caters to the exquisite tastes of JetSmarter members.”

Pernod Ricard’s Prestige spirits, wines and champagne brands will be featured on JetSmarter in-flight menus, member lounges at their private jet airports and throughout various custom experiences. The JetSmarter member journey will begin with a champagne greeting in their lounges and continue with fully curated, in-flight educational tastings that will take place in-flight. As a Pernod Ricard partner, JetSmarter members will have direct access to custom gifting capabilities of Pernod Ricard brands through ReserveBar.com/JetSmarter. Pernod Ricard will design private tours that won’t be available to the public, at their renowned wineries and distilleries. These exclusive experiences will be tailored specifically for JetSmarter members to gain a deep knowledge of the brand’s library of high-end wine and spirits by exploring the origin and unique distillation process, firsthand.

JetSmarter’s mobile app, which is integral to the member experience, will provide notifications alerting clients of convivial Pernod Ricard activation moments, prestige product offerings, and more.

Pernod Ricard and JetSmarter collaborated on a Scotch pairing and culinary experience with The Glenlivet and their Master of Scotch in Miami’s Design District, which was sold out. Upcoming experiences for JetSmarter members include the Perrier-Jouët Tennis Experience during the Miami Open this March where Perrier-Jouët will host an in-flight tasting for guests to enjoy Belle Epoque Cuvees at a mile high. While on the ground, members will attend a private clinic with tennis pro Grigor Dimitrov at Ritz-Carlton Key Biscayne. Additionally, member experiences will be hosted with Absolut and Avion Reserva 44 during Coachella in April, as well as a curated Chivas Fight Club experience in celebration of the GGG Fight this May.