PAX International blog

En Route a brand battle winner

2012-02-17T15:29:00.003-05:00

In the next issue of PAX International, set for distribution in Hamburg, you’ll be able read insights from several companies that have developed in-house brands that have been successful in attracting airlines customers.

But just as we begin to wrap up the issue and make plans for the WTCE/AIX event next month, we get word of an award-winning program from one of the industry’s longtime suppliers.

A selection of the En Route Me, Myself & My products.

“We sit very proudly amongst some other winners this evening such as Heinz, McDonald's, Weetabix and Hellmann's!” said the e-mail from En Route with news that the company has one a bronze medal in the Design Effectiveness Awards.

The UK company received the honor for the My, Myself & My brand developed with the help of a company called 1HQ during the midst of an economic downturn. The products were put together in a visually strong packaging to capture the eye.

“1HQ created the Me, Myself & My brand – a nod to the insight that, once settled on board their flight, passengers enter a self-contained bubble,” said a description of the program. “1HQ used a bold, confident logotype and strong, simple visuals and colors to reflect the brand’s distinctive personality, create impact and help with easy product identification.”

On the package were games and puzzles to alleviate in-flight boredom.

The first Me, Myself & My products were launched in December of 2009. Soon, the sales and customers rolled in. The brand achieved more than six times its sales target. It can now be found on British Airways, Ryanair, BMI and Emirates flights.

Tonight, En Route will be on hand to receive the company’s award. But through the year, customers and passengers will enjoying the fruits of a successful combination of baking skills and branding know-how.

The best bag

2012-02-05T18:05:00.000-05:00

On this side of the Atlantic, people are just about to settle in for the last evening of football for the 2011-12 season.

Tomorrow night TravelPlus will be hosting its annual Amenity Bag Awards. TravelPlus (the spirit of frequent travel) released its short list of amenity bags, and the airline's suppliers last month. Tomorrow night, at an event at the Chesterfield Mayfair, the winners will be announced.

We wish luck to all the entrants, while diplomatically deciding not to take sides. But you'll see plenty of coverage on the amenity bag market when PAX International brings its latest issue to the AIX/WTCE event in Hamburg.

In case you missed it, last year was the 60th anniversary of the amenity bag, first called The Speedbird Beauty Kit. It was created by Elizabeth Arden for B.O.A.C. Thanks to Simon Ward at TravelPlus for putting together an interesting history of the product.

Eyeing IFE

2012-01-25T17:01:00.005-05:00

January is the time when predictions for the year ahead can be found, and last week Adam Williams, Marketing Director for digEcor, the handheld entertainment systems provider came out with three important forecasts for inflight entertainment.

The Utah-based company likes to keep its finger on the pulse of the industry. Last month, we wrote about digEcor's yearly passenger survey. The survey had some interesting responses in the preferences of passengers for inflight connectivity and movies.

In addition to his duties at digEcor, Williams is editor of Airline Solutions Insider.
"I don’t expect to see many big advancements in 2012," Williams writes. "Rather, I think suppliers and airlines will work together to further bring last year’s innovations to the marketplace and then enhance those offerings."

On the business end, Williams said initial public offerings, like the one for Gogo, shows there is some confidence in a shaky investment community. On the technology side, expect to see greater access and effectiveness to apps with the introduction of HTML5. The third trend will be the rise of Android-based IFE systems.

"Walking around the annual APEX meeting last Fall in Seattle you could easily find a slew of providers using Android as the OS of choice," he says.

By next falls APEX event much more will be known of these and other trends. This past year saw many changes in the world of IFE. We should expect even more in the year ahead.

Chelsea's SIA Service featured in Houston

2012-01-22T17:42:00.001-05:00

Shashi Sanamvenkata, executive Chef at Chelsea Food Services in Houston is part of a colorful photo feature in the January 13 online edition of The Houston Chronicle.

In the story, Sanamvenkata takes readers through the caterer's preparations for its catering of Singapore Airlines' flights from Houston to Moscow. No word on what company caters the final leg of the flight, which no doubt ends in Singapore.

SIA has been operating the service since 2008 out of Bush Intercontinental Airport. In 2010, Singapore Airlines began daily service from Houston to Moscow at the same time as Emirates began its second daily flight from Houston to Dubai.

Gourmet food with the help of technology

2012-01-13T17:26:00.001-05:00

Most news about Delta Air Lines this week probably has much to do with the airline pondering the purchase of American Airlines. But in another corner of the carrier's operation some interesting events in its cabin service are brewing.

The airline is testing out a pilot program called DineUp. On 48 hours notice, passengers in economy class can order some gourmet fare to be served onboard routes from New York Kennedy to San Francisco and Los Angeles. It's a three step process laid on the the carrier's Website. They have also set up a Facebook site devoted to DineUp with some great-looking meals.

But it's not stopping there. This week, I spoke with Hans Miller, CEO of Airside Mobile about his company's work with HMSHost on the B4YouBoard, which delivers meals to a passenger's gate. The application is in place at three restaurants each at New York Kennedy, Chicago O'Hare and Minneapolis St. Paul International Airports. When an order is placed from a smart phone app, it is routed to the company’s back-end server. The application is handled by an Apple iPad at the participating restaurants. Airside Mobile sends pushed messages with updates back to the customer. The final message to the customer provides details on where he can find the B4YouBoard delivery person in the gate area. The ordering system needs exactly 20 minutes from the time of order to delivery. The clock starts when payment is made.

Fine dining for economy travel is having a limited return in a slightly different way with the help of mobile technology and improved logistics. We'll be covering this in our March issue bound for the World Travel Catering & Onboard Services Expo and Aircraft Interiors Expo in Hamburg.

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The judges are gathering this week at The Palms hotel in Miami for the tasting and tallying at the annual Bacardi Cruise Competition. Among them is PAX International's own Maryann Simson. Look for a full report and news of the winners as they are announced.

BA's Height Cuisine

2012-01-06T14:44:00.001-05:00

If Facebook subscribers in inflight services have not 'friended' British Airways yet, perhaps they should.

The airline has been keeping its social media contacts informed on its food service through a series of videos and it's Height Cuisine program. The final one was on the airline's Facebook page today. The entire series is also available there.

Club World Food service on British Airways

The pieces are well done and the food looks great. Always refreshing to see an airline put the food and beverage service out front its marketing and outreach efforts.

This week, Reed Exhibitions chose to highlight its upcoming World Travel Catering and Onboard Services Expo with a few comments on fine dining with representatives from the top three caterers.

“The industry is continuing to aspire to provide more passengers with a top level restaurant experience during their flight, cruise or train journey. It’s a testament to the dedication and ingenuity of both operators and suppliers that they manage to do this within the confines of everything from airline galleys to the logistics challenges posed by ensuring that the food served is as fresh as possible," says Exhibition Director, John Hyde.

The Pride of Portugal

2011-12-30T15:20:00.002-05:00

It hardly seems like nearly year ago that I visited the captivating city of Lisbon just a few days before the start of last year's International Travel Catering Association event in Nice.

The weather was warm and I was happy to escape a long winter that would last until late spring. During my days in the city I visited the TAP Air Portugal's Cateringpor operation and talked with the airline's longtime Chef Consultant Vitor Sobral about his philosophy for airline cuisine over din of evening diners at Sobral’s Tasca da Esquina (The Corner Tavern) restaurant in the capital city.

Chef Vitor Sobral and
TAP head of inflight product
Isabel Alves outside Sobral’s
restaurant Tasca da Esquina
in Lisbon

Now, as the year comes to a close, the airline is again tapping the culinary talent of Portugal. Starting in November, and continuing through the year, TAP Executive Class passengers will have the chance to taste the veal, salt cod and octopus culinary creations of six Portuguese Chefs: Luís Baena, Henrique Sá Pessoa, Ljubomir Stanisic, Leonel Pereira, Marco Gomes and Miguel Castro e Silva.

It's been a year of accolades for TAP and its dining team. Earlier, the airline was recognized by a major travel magazine for its Executive Class selection of domestic wines.

To find out more about the chefs, the dishes they have created for TAP and the months during that they will be served on board, check their background and menu creations in the online version of the airline's fine inflight magazine, Up.

-- Rick Lundstrom

Watching the Detective

2011-12-09T16:52:00.000-05:00

While he may not be saying all the things the airlines want to hear, Charles Stuart Platkin, aka, the Diet Detective deserves some credit for doggedness in his pursuit of healthy airline food.

Last week, the Detective released the results of his annual survey of airline buy-on-board offerings in economy class for North America. The results have popped up in media around the country.

For both the level of cooperation and menu, our neighbors to the north, Air Canada (I can hear the cheering the the Toronto office of PAX) scored the highest for its Onboard Cafe. He was impressed with the airline’s approach to its food service offering and the information it provides to the passenger about each of the products. The Detective was also impressed with Air Canada's association with Food With a Conscience.

In the survey, Platkin breaks down airline offerings piece by piece with calorie counts, best bets for healthy snacking and the amount of exercise needed to burn off each of the meals.

He gives high marks to Virgin America, and a few props to US Airways, while chiding most of the other carriers for one transgression or another.

What I noticed in his extensive research was the amazing variety that can now be found in the carrier’s buy on board offerings. They all serve a few items that could appeal to the health conscious. The choice is there for the buying. For as much research as the Diet Detective undertook, airlines undertake more. Before boarding any of these products, they are thoroughly vetted and focus-grouped.

Airlines also have to deal with something that the Diet Detective and his readers do not – that is waste. Healthy, fresh offerings are an important addition to the menu. They also have a shelf life that must be closely followed. If they don’t get sold, the airline loses money and the product is wasted.

Flying Food Group's Chicago distinctions

2011-12-02T17:20:00.001-05:00

Sue Ling Gin

Flying Food Group found itself in good company recently. The 2011 Crain’s Chicago Business ranked Sue Ling Gin’s Flying Food Group the second largest minority-owned business in the area.

Flying Food Group is behind MAT Holdings Inc. a diverse group of manufacturing and distribution companies and ahead of television personality Oprah Winfrey’s Harpo, Inc.

The airline catering and food distribution and supply company posted 2010 revenues of $333 million — an 11 percent increase over 2009.

The company has 3,300 employees worldwide, providing over 270,000 meals and snacks daily to leading airline and retail customers from its network of 18 U.S. production kitchens, plus one in Shanghai.

Flying Food Group is also the Chicago area's third-largest woman owned firm.

Flurry of news

2011-11-23T18:21:00.001-05:00

The Christmas holiday season is always a difficult one for people in the news game.

Sources get harder to find, companies prepare for the next year, with staff taking time off and schedules changed throughout an operation. This year, we also face a long period between the next major event, the Aircraft Interiors Expo and World Travel Catering & Onboard Services Expo at the end of March.

Even though Hamburg has become a regular stop for the PAX International staff in the past few years, we're looking forward to a March event like no other in the history of the well-established Aircraft Interiors Expo. With the addition of the World Travel Catering & Onboard Services event, visitors can expect to see the largest travel catering trade floor ever on the European continent. The major caterers have committed to the event, and no doubt will bring interest and a lively setting.This year's catering expo trade floor now sits at more than 4,100 square meters.

Until then, we'll be stepping up our news coverage. From now, through mid-February, PAX International will be sending out a newsletter weekly instead of our usual two per month. We will be covering our usual topics, from food and beverage service on all transportation modes, to inflight entertainment and connectivity and ancillary revenue.

This change means that news will be arriving in e-mails with more regularity, making our newsletter -- already a popular source for industry watchers -- even more valuable. Advertising opportunities will place a company's name in front of thousands of readers each week.

We tried a similar approach in the summer of 2010 and it proved to be popular. We hope you'll join us with your participation and feed back.

-Rick Lundstrom

“the feeling of being home….”

2011-11-16T17:07:00.000-05:00

Airlines, over the decades, have tried to achieve the elusive goal of home cooking, and Emirates has the same comforting plans, even as it expands in every direction.

Over the next year, more than 30 aircraft will be added to the fleet or delivered to phase out older jets. Emirates made aviation history this week, with an order of 50 777s. It is the largest value order Boeing has ever received.

As Emirates grows to take its place among the world’s largest and most service-oriented of airlines, those in its food and beverage operations are studying new approaches to their work and looking where past practices have been successful.

Terry Daly (left) and Darren Bott
accepting this year's PAX International
Readership Award for Emirates.

On a recent visit to the headquarters, I chatted with Terry Daly the Divisional Senior Vice President of Service Delivery and Darren Bott, the recently appointed Manager Regional Catering Service Delivery at the carrier’s headquarters in Dubai. Bott comes to Emirates from Food Point, the manufacturing subsidiary of Emirates Flight Catering. The trained chef from Australia has also worked for Q Catering during which time he supported the launch of the Qantas Airways' long association with the Rockpool Group and at their manufacturing operation, Snap Fresh.

“What we have done is we have put in place the organization that will manage the next growth phase of Emirates operations around the world,” Daly said. “Because we really have a significant number of aircraft deliveries coming up over the next five to six years.”

The scale-up means that every aspect of the catering operations has to be evaluated to maintain quality and control costs. At this level even small changes carry big ramifications. It has also meant that Daly’s department has to keep a wary eye on competition. While he promised news of important changes in food service in the months and years to come, both men stated that specifics would have to wait until the announcements.

“We’re a great airline, we’ve got some great hardware and great jets,” Bott added “But it’s really about setting a standard and theme for our cuisine and beverage on board and making sure that where ever we uplift, if you fly onboard Emirates Airline and the aircraft interior was completely white, and you were only served food, you would know you were onboard an Emirates jet.”

Dubai may be an incredible place of growth and business and tourism. But for many people, it’s also home. And Emirates seems to understand the importance of what a taste of home can mean to a passenger who’s been traveling a long time.

-- Rick Lundstrom

Dubai sails on

2011-11-04T17:29:00.000-04:00

The aviation industry is gathering for the annual Dubai Air Show the week of November 13 – an important event to be sure.

But two weeks after the companies pack up and leave the Emirate, they’ll be missing the 40^th anniversary of the signing of the UAE Constitution.

The already-iconic Burj Al Arab Hotel in Dubai

A thumbnail history of the UAE -- known previously as the Trucial States in reference to a 19^th century truce between the United Kingdom and several Sheikhs -- can be found on the Dubai Air Show website.

One cannot help but wonder if the parties that gathered on that December day in 1971 had any idea what the future had in store for the region.

The UAE seems to be shedding the debt woes and economic downturn that swept through the region a couple months ago. But a casual visitor even back then would have a hard time telling that anything has changed at all. Construction continues apace, the malls are crowded as well has the high-end beach clubs. On the streets, one rarely sees a car more than five years old.

Last week, when a contingency gathered in Dubai for the International Travel Catering Association trade show, gala dinner and the PAX International Readership Awards, talk was not of the past, but mostly of the future.

Darren Bott of Emirates pointed from the window of the airline’s headquarters at the sparkling new terminal for the A380 that was going up before their very eyes. A half hour away, by air, a few visitors had the chance to get an early look at the site of a new airline-catering kitchen that will be taking shape soon in Doha. This month, the Formula 1 race in Abu Dhabi will attract the well heeled to Al Bateen Executive Airport, where a new FBO and airline-catering unit by gategroup will handle the flow.

The business aviation sector is not the only bright spot, however projections of double-digit growth in the next few years would be tough to beat. The Middle East commercial aviation sector should grow at a rate of 3 percent by the end of this year, reports the International Air Transport Association. This would make the region the second fastest growing market in the world, next to Latin America.

“Holding up against potential demand shocks associated with political instability, the region’s carriers grew passenger traffic 8.3 percent compared to a capacity increase of 9 percent in the first seven months of this year,” said IATA.

And though uncertainty abounds, and the rest of the IATA report is far from rosy, a commitment to a high-quality travel experience is always something we can count on from the Middle East.

- Rick Lundstrom

Servair's ‘Fête de la Gastronomie’

2011-10-21T11:25:00.000-04:00

This week, we thought we'd include a few pictures from Servair's ‘Fête de la Gastronomie’ held September 23 at Charles de Gaulle and Orly Airports.

Servair and Aéroports de Paris organized the event which served as a greeting for arriving passengers at the main terminals of the two airports. Servair chefs chatted with arrivals about the techniques of airline catering and offered them samples of traditional French cuisine from various regions.

"The passengers had the chance to talk to Servair chefs and discovered all the secrets of airline catering: how the seasoning and spices used to prepare in-flight meals differ because our taste buds are altered by the altitude, prohibited and essential ingredients onboard an aircraft, presentation tips and a host of other interesting information about airline catering," said a release from the caterer.

"Passengers all over the world appreciated to discover airline catering in a different manner, in a spirit of conviviality and sharing."

A pilot's take on airline meals

2011-10-12T12:16:00.000-04:00

"Now, after ten years of international flying, mostly to Europe, I've enjoyed more crew meals than I probably should have."

Today, on a great travel website called Gadling.com, a pilot discusses the behind-the-scenes protocols for cockpit crew service on American Airlines. There's some interesting video on galley preparation on a 767 flight from Rio de Janiero, catered by LSG Sky Chefs.

"Most co-pilots give the choice of meal to the captain," writes AA Pilot Ken Wien. "And the captain often defers back to the co-pilot. It can become comical at times; neither pilot wanting to make what is probably the least important decision of the flight."

British cuisine invasion

2011-10-07T16:55:00.000-04:00

Perhaps a few of our friends across the pond could fill us in a bit about the culinary ambitions of British Airways of late.

The airline seems to be taking a serious look at the food service component and the stories are found regularly as one looks through the media.

Today, airlinetrends.com updates BA's ongoing association with Heston Blumenthal and its experiment with umami-rich dishes for First and Business Class. It is part of the airline's Height Cuisine campaign that was introduced at the London Food Festival.

"Nicoise, roasted Mediterranean vegetables, sauteed salmon and gilt head bream with soy sauce and shitake mushrooms, and asparagus with pea and broad bean dressing and poached hen’s egg." Interesting combinations that were served on the airline starting in June.

There will also be One Expensive Bottle of Wine flying around the British Airways system starting next year. The will be boarding Grand Siècle by Laurent-Perrier, which retails at a hefty £120. Other high-end wines have been selected exclusively for Asian routes.

With new aircraft, such as the A380 now filling the sky, and the 787 set to create another standard of airline service, food and beverage can again become a component for a competitive airline.

They're at it again

2011-09-23T17:04:00.001-04:00

It was something I hadn't seen in awhile, but toward the middle of this week, a major travel guide publisher, Lonely Planet decided to poll followers of its Twitter account about their experiences with airline meals.

"Let us know the worst meal you've experiences (sp) on an airplane," it asked. The tweets were still rolling in as the weekend approached.

I tweeted that it was unfortunate the Lonely Planet didn't get to visit last week's events in Seattle. They would have had a chance to see talented chefs at work on the trade floor of the International Flight Services Association Conference and Exhibition and some of the innovations at companies like Zodiac Aerospace and B/E Aerospace at the Aircraft Interiors Expo Americas, located next door. But if entertainment was more their preference, this year's Airline Passenger Experience Association had a dazzling array of new developments. The IFE segment of the industry is undergoing a fit of development and the variety of new products now vying for the airline's attention was impressive this time around.

IFSA's new president, David Loft, was even so bold as to tell us that food and beverage service could be playing an important role of differentiation in years to come. To that, we say: Why Not?

Our friends at Lonely Planet print great travel guides. But they should look around a little if they want to get a complete picture of airline food service. Just last week, we ran across this story about the developments at Asia's Boutique Airline, Bangkok Airways. For the next six months, the airline will be serving up great looking food developed by The Pavillions Phuket (home of the 2007 IFSA Asia-Pacific Conference).

Combine the talent of chefs anxious to set their creations before an airline passenger, with new galley products that can prepare food in ways that were not imagined 20 years ago, and the development of amazing aircraft like the A380 and 787, and food service could take its place with seating and IFE as the part of the flight a passenger will remember most about their most recent travel experience. Let's hope they don't forget to tweet about it.

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On the subject of innovations, I was surprised to learn this past week that the possibility of Airbus's SPICE Galley System finding its way into airline service is anything but certain. I queried Airbus' Vice President of Marketing, Bob Lange on the subject last week in Seattle. He made it clear that getting the industry to work with the airframer on moving ahead with SPICE was "proving to be a point of difficulty."

The next six to nine months will be a critical period for the future of SPICE, said Lange. If things don't pan out, he said SPICE may be put "on ice" until Airbus develops another aircraft.

-Rick Lundstrom

Coverage of fall event

2011-09-16T17:30:00.001-04:00

The Seattle Post-Intellegencer reporter/blogger Andrew Cohen found his way into this year's triple event at the city's convention center.

In addition visiting the usual stops for high-tech bells and whistles, he visited companies at the International Flight Services Association and seemed to enjoy a few of the food service products. What caught his attention was the interesting flavor combinations at the Conway Dressings stand. Latin and Asian fusions and a a vinaigrette made with pomegranate and acai were a few of the notable flavor offerings.

The TrayVu by Skycast, the inflight entertainment system in a see-through tray was one of the latest in a series of interesting designs creating buzz from a conceptual standpoint. Innovations in in-seat IFE have been shaking up the industry of late.

Outside the usual gaggle of press that attend the three events, I found little in the way of coverage from the consumer media. Odd that such an event so ripe for visuals and of interest to the general public should get so little in the way of outside media coverage.

I was surprised when I asked Bob Lange of Airbus Industrie about the acceptance and development of the SPICE Galley system so touted at IFSA and Aircraft Interiors events in the past. It now appears to be fighting for its life among the company's innovations. In six to nine months, Mr. Lange said the company will make a decision on whether to put the whole SPICE Galley program "on ice" until another Airbus aircraft is developed.

If anyone has spotted any other coverage of the IFSA/APEX/Interiors event, feel free to share it here.

-Rick Lundstrom

Where to find a good barista

2011-08-31T15:15:00.003-04:00

Juarte Skarzauksaite pours for
judges at last year's WBC.

Readers of PAX International are a traveling lot, and while they are on the move they may need a place to find a good cup of coffee.

SSP this week announced the finalists in their yearly Caffè Ritazza World Barista Championships. Seven out of the nine finalists can be found working in airports from Liverpool to Bangkok.

The nine will have a chance to show their expertise and original creations at company’s yearly competition September 21 at the historic Dickens Inn at St. Katherine’s Docks in London.

At the event, the baristas will be preparing four espressos and four cappuccinos and a signature drink of their own. A tropical mixture by barista Juarte Skarzauksaite at SSP’s Caffè Ritazza at East Midlands Airport was the winner.

“This contest gives the very best of these the opportunity to showcase their craft and compare their performance with the international stars of coffee making,” said Stuart Coombes, international franchise director for Caffè Ritazza.

So where are these stars? Here are the finalists:

· Marta Twardygrosz from Liverpool Airport, United Kingdom

· Zaidabi Nakhoul from Dublin Airport

· Anne Marie Sacksteder from Longeville Services, France

· Kristsada Kwannaogen from Copenhagen Airport

· Kajsa Bysell from Stockholm Central Station

· Christian Roman from Paphos Airport, Cyprus

· Thomas Pettersson from Oslo Airport

· Kittipong Chaiyapim from Suvarnabhumi Airport, Bangkok

· Ashfaq Ahmed from Zurich Airport

Global Business Travel

2011-08-23T17:05:00.001-04:00

A recently released survey by the Global Business Travel Association on the preferences of premium travelers is getting some attention in the news.

We alluded to a portion of it in our August 23 newsletter. In it, we see that travelers are most likely to seek out airlines with the latest in high-tech connectivity and entertainment. Survey reveals that more than half, 51 percent see inflight wireless Internet as an important feature in business travel and 48 percent value power to the seat. The use of mobile phones for voice and text messaging did not rank as high in importance.

The GBTA surveyed 1,650 long-haul premium travelers and found distinctly different motivations and approaches to travel among the business travelers in Asia. The survey found them more prone to value high tech perks and food and beverage service. They are also more than four times more likely to use social media when planning a business trip. Only about 10 percent of travelers in the United States will access social media. Asian travelers are also among the most likely to increase their premium travel -- at 42 percent -- in the next 12 months.

“As we’ve seen the travel industry slowly recover after the Great Recession, the comeback in premium class has been driven primarily by business travel,” said Joe Bates, director of Research, GBTA Foundation. “This study provides a valuable perspective on the profile of the premium traveler and offers insight into the role of corporate travel policy in facilitating effective premium travel. It is vital for both travel suppliers and travel managers to become better informed about the premium traveler, especially as these travelers have become increasingly important to business travel growth overall.”

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AME Info, an excellent source for news from the Middle East is reporting on the good will activities of Gulf Air during the holy period of Ramadan.

Volunteers from the airline are distributing Iftar snack boxes to several mosques in Manama. The airline sourced the dates and eatables from women's charities in the city as part of its Corporate Social Responsibility program.

"The real essence of Ramadan is giving and sharing; expressing this spirit is the feedingof others, which is one of the religious traditions of Ramadan," said Gulf Air CEO Samer Majali.

Drinking it in

2011-08-16T18:12:00.000-04:00

During this sizzling hot U.S. summer it doesn't take much -- just a lot of humidity -- for a person's thoughts to turn to something cold and refreshing.

The Food Channel has been following drinks trends. And while surveyors on the television network admittedly did not turn up many surprises, more than a few of our airline readers and their suppliers already know that people are more interested in plain old water than they have been in recent memory.

"Of those who said their beverage habits had changed in the past six months the most frequently mentioned change was “drinking more water.” Seems like a healthy trend." said the story.

Here's a list of some of the popular drink trends, courtesy of The Food Channel.

1. D.I.Y. Flavor— Many of us are taking flavor matters into our own hands.
2. Parental Discretion Advised— We’re still seeing lots of buzz around beverages and kids.
3. Iced Coffee Is Scalding Hot— Consumption of this cold caffeinated beverage has heated up.
4. For Medicinal Purposes Only— There’s certainly no shortage of ways to “drink to your health.”
5. Sipping Seasonally and Simply— In much the same way we’re eating local and choosing foods when they’re in season, we’re making a more conscious effort to drink that way, too.
6. Fast Food Beyond the Fizz—T here are changes happening here, too, with specialty drinks getting as much play as burgers and fries.
7. Craft Beers: The Buzz Is Back— While overall beer sales are flat these days, sales of craft brews are seeing double-digit increases.
8. Bourbon Booming —The retro revival of the classic cocktail has hip young consumers bellying up to the bar for whiskey.
9. Show Biz— While the food generally takes center stage in restaurant exhibitionism, beverages are being offered more starring roles.
10.Drinking Ourselves Thin—We want to enjoy our drinks without drinking in the extra calories.

BA's Olympic Menu

2011-08-12T12:48:00.001-04:00

In less than two weeks, British Airways is expected to announce the short list of potential winners of its Olympic Menu competition. Industry watchers should learn what the airline plans to feature in the run-up to the London Games next year. Entries for the competition closed on July 27.

Involved in the competition and preparation is British Airways' new culinary sideman, Heston Blumenthal. The winning chef short list are expected to present the meals August 22 at the Mandarin Oriental Hotel. The dishes will be rolled out for passengers in World Traveller in March of next year and in First and Club World cabins in July.

The competition is garnering a little coverage around the Internet and blogosphere. Bakery products supplier En Route is urging countrymen and women to stay tuned for the announcement. The promotion also gets a mention on the Heathrow Meet & Greet website.

In May, the Guardian ran this story on BA's Olympics sponsorship.

Spirit Airlines' Experiment

2011-08-04T19:25:00.000-04:00

Spirit Airlines noted the completion of its first year of what it calls its "customer friendly bag policy" this week.

"Amidst a media frenzy of emotion, the policy has proven to be a highly effective response to the boarding time maelstrom that still affects the rest of the airline industry," said Spirit in a August 4 release noting the anniversary.

Spirit's policy of charging passengers for large carry-on baggage stowed in the overhead bins has had a number of affects, according to the airline.

Passengers who travel with less baggage save money.
Customers who choose to pay to carry on a large bag find space near their seat.
The need to check a bag at the jet bridge or on the aircraft has been virtually eliminated.
There has been a sharply reduced rate of injury among passengers and crew.

Spirit only charges for baggage that needs to be placed in an overhead bin. Passengers are free to place smaller bags under the seat. Medical devices, diaper bags and onboard reading material are also exempt.

An industry watcher would have been reasonable to expect some type of consumer backlash to this policy, but apparently that's not happening. Many passengers who willingly check their baggage appreciate the relief from the hectic boarding process which many readers here, we're sure are quite familiar.

Thai and FRoSTA

2011-07-11T17:15:00.000-04:00

An interesting cross-cultural exchange recently took place at the Thai Airways Catering unit in Suvarnabhumi Airport in Bangkok.

Mrs. Piamboon Kungvarlvongse, THAI Duty Manager, Personnel Administration and Development Department, recently welcomed the FRoSTA Food Scouts all the way from Frankfurt, for a Thai cooking class. FRoSTA is a German food producer of quality ready-to-heat deep frozen meals modeled after cuisines around the world.

The country is an important stop for German tourists. Thai Airways estimates that more than 600,000 Germans travel to Thailand each year. In addition, more than 600 German companies operate in Thailand.

Ancillary revenue’s importance

2011-06-17T16:59:00.000-04:00

A major study done over the last two years on the airline’s ancillary revenue of dozens of airlines shows that 2009 was a breakout year when a la carte programs and commission-based services netted airlines worldwide a revenue stream exceeding US$13.5 billion a 43 percent increase from the previous year.

By the end of 2010 that figure had grown to more that $21.4 billion, nearly double what was raised in 2008.

Those are some of the important findings from Amadeus Review of Ancillary Revenue Results announced at the end of May announced by Amadeus and a Shorewood, WI, company called Ideaworks.

“Many of these airlines are becoming savvy retailers,” says the report. The number of a la carte products and services are increasing and branding and pricing are becoming more sophisticated. Forty-seven airlines disclosed the information for the most recent Amadeus/Ideaworks study.

Offering passengers products and services for sale is, obviously no longer the purview of low cost carriers. The top four airlines participating in the report, United/Continental, Delta Air Lines, American Airlines and Qantas Airways took in more than US$8.3 billion.

Naturally, services like baggage handling; commissions from hotel and car rental bookings, co-branded credit cards, and loyalty programs produced most of the yearly ancillary revenue. The report, which was released at the end of May, made no specific mention of the amount spent on products within the cabin. Amadeus promises a more comprehensive compilation of ancillary revenue by sometime this summer.

Jay Sorensen, of Ideaworks was one of the people behind this report, and previous ones for Amadeus. He has some ideas for airlines that are looking to increase the amount passenger purchase. Some are bold, such as eliminating complimentary drinks to passengers. As long as the passenger can get a free beverage, the less likely they are to open their wallets for food. Another has been to add a pre-paid option such as the ones in place at several airlines. The latter, he says, still has a ways to go before it is adopted throughout the industry. This, he said would not only raise revenue, but would also allow the airline to better manage galley stock and cut back drastically on waste.

Sorensen also produced some examples of per passenger food and beverage revenue, though figures are still hard to pin down. EasyJet reported a per-passenger spend of €1.98 for food, while Jetstar raised €1.73 and US Airways reported €2.6 per passenger last year.

It’s been 10 years since Michael O’Leary the CEO of Ryannair floated the idea of bundled fees taking the place of airfare. While that is clearly not happening, ancillary revenues have been a bulwark for many airlines against rising fuel prices and have become a permanent part of the operating mix for both low-cost and legacy carriers.

Amenity bag evolution

2011-06-06T17:17:00.002-04:00

We're not certain if this is the first time WESSCO International's Anita Gittelson has been called "the godmother of the modern-day amenity kit" but the company's work in matching high-end brands in interesting amenity concepts for airline customers has been a part of the industry for quite a while.

Anita, along with Robin Padgett of Emirates and several others are featured in this New York Times story on amenity bags. The report details WESSCO's groundbreaking work, teaming Essentiel Elements products with Delta Air Lines. Along with the kits was information on how to purchase some of the Essentiel Elements line of products. The newspaper explores the opportunity of selling first and business class amenity bags in the future.

“It was a marvelous introduction to the public of a brand that was just starting to move,” and Delta got a commission on the sale, Anita tells the New York Times.

Ancillary revenue is, indeed becoming much more important for the airlines. Last year, a Wisconsin company called Ideaworks completed a study with Amadeus which showed that that airlines earned more than US$21.4 billion in ancillary revenue in 2010. More on this in the July/August issue of PAX International.

Gulf Air catering and corporate responsibility

2011-06-02T12:48:00.000-04:00

Gulf Air, under the direction of former International Travel Catering Association President Samer Majali, is taking steps to reduce its carbon emissions and is modifying some of its catering practices to achieve the goal.

The carrier cut emissions by 20,000 tons last year. At a presser May 31, Majali laid out a number of objectives and steps in the airline's Corporate Social Responsibility (CSR) strategy. The airline plans to cut back on weighty catering equipment in its Falcon Gold premium cabin. The second initiative will create some potential business for airline caterers at Gulf Air's destination cities. To cut back on the weight that results in double-catering, the carrier plans single catering on "certain outbound routes."

A full rundown of the airlines CSR program can be found here.

Greener bags

2011-05-27T16:27:00.001-04:00

A publisher I once worked for used to proudly tote through airports a boxy leather bag that he referred to as a "green bag." I'm not one of those people with a eye for subtle colors, so it very well could have been a shade of green at an earlier point in its life. But then, it just looked battered to me.

It was obvious to anyone in the aviation industry, a pilots flight bag, sized perfectly for anything a pilot would need. It had pockets for pens, books, and room for thick manuals in ringed binders and instructions that working pilots need. A fully loaded one is said to weigh more than 50 pounds.

I thought about his green bag when a couple people passed along the recent announcement by Alaska Airlines that it was eliminating pilot manuals. In its place will be a slim iPad with an application called GoodReader. Alaska is the first airline to put the flight manuals on the iPad.

"When the iPad hit the market, we took one look at it and said this is the perfect fit," said Gary Beck, Alaska Airlines' Vice President of Flight Operations.

The newest addition to a pilot's flight bag

The iPad will eliminate something like 2.4 million pieces of paper. It will be easier for pilots to carry, and of course save all that that weight that would be boarded on the the aircraft.

A search on the Internet that took too much time revealed nothing that could link the old pilot's flight bag to the term "green bag." However, the weight and fuel savings by programs like the one at Alaska Airlines, could now actually earn a pilot's flight bag that reputation.

-- Rick Lundstrom

Servair helping with nutrition research

2011-05-20T16:38:00.005-04:00

Employees from Servair began their participation last week in a study done by the University of Paris called NutriNet-Santé.

By becoming what the study called “NutriNauts” employees were asked to give researchers information on their health and eating habits. Volunteers can also take part in clinical and biological check-ups “that will help advance public research and aid to better understand the relationship between nutrition and health.”

Recruiting activities took place between May 7 and 15 at Servair units and offices in Paris. Volunteers got the word out through e-mail, intranet news flashes and NutriNaut table napkins at eating spots in the caterer’s Paris facilities.

The NutriNet-Santé study is extensive and claims to be the largest Internet survey in the world focused on understanding the relationship between nutrition, health and exercise. Each year the group sets a goal of getting 500,000 Internet users to to fill them in on their diet, physical activity, weight and height and eating habits. As of May 11, researchers say that they have enrolled 170,000 volunteers.

The study’s French language site can be found here.

On the street

2011-05-12T10:30:00.000-04:00

The natural progression of a hot trend or a sign of difficult times and tight money?

A little of both seems to be the case in a Virginia college's decision to offer a course in operating a street food business.

There seems to be no shortage of customers around the world. The Food and Agriculture Organization of the United States estimates that 2.5 billion people eat street food each day. The course, at Stratford University will give students instruction on how to set up a business in a stall, cart or truck. The school offers degrees in Culinary Arts and Hospitality and has with campuses at Tysons Corner, Richmond, and Woodbridge, Virginia. It trains students to be bakers and pastry chefs and hotel and restaurant managers

While it seems odd, there's practical reasons for such instruction. Charleen Huebner, the baking and pastry coordinator at the school says a street food business allows entrepreneurs a first step into the culinary business without the cost and risk of opening a bricks-and-mortar restaurant.

Students also learn how to create menu items that can sell for much less than they would cost in a supermarket or restaurant. The students will also get a crash course on popular ethnic street food from around the world.

A chef with a few lessons in resourcefulness could be a welcome addition to any kitchen.

The consumers speak

2011-05-10T18:06:00.000-04:00

Airlines take note. The recent Consumer Reports findings are out. Passengers like inexpensive, comfortable flights and are becoming rather annoyed with paying fees. They also enjoy a little entertainment,

That appears to be the reason that Southwest Airlines and JetBlue made the top of the satisfaction list. Southwest doesn't charge for checked baggage and JetBlue has a consistently popular live television option. Both the airlines also scored high in seat comfort. Southwest was given high marks for check-in ease and cabin crew service.

"The pileup of added fees during or after check-in is contributing to many travelers' decisions to fly less, according to the survey. Of the respondents who said they've cut back on flying, 40 percent cited fees as the major reason," said the CNN report on the survey.

In terms of passenger comfort, there appears to be some relief in sight. At this year's Aircraft Interiors Expo, a number of seat companies showed innovative, lightweight designs, and panelists again discussed the importance of the premium economy product that is taking shape on airlines around the world. Seating in its various incarnations took two Crystal Cabin Awards.

Riders by the millions, costs in the billions

2011-04-29T16:08:00.004-04:00

The major cities of the U.S. heartland, separated by miles of farms and small towns could carry 43 million passengers per year on a high-speed rail system and bring in $2.2 billion in annual user generated revenues, says a report from a group called the Midwest High Speed Rail Association.

A recently completed study from the group shows that linking 13 cities with major metropolitan areas – with Chicago as a focal point – could support a four spoke network bringing in Cleveland/Detroit, Cincinnati, St. Louis and Minneapolis/St Paul. Trains would operate at 220 miles per hour on dedicated track.

The Association worked with rail equipment producer Siemens, which sponsored the study along with various economic research groups.

"We believe that a high speed rail system will unify the Midwest and solidify its future position as one the world's most powerful economies," said Richard Harnish, executive director, Midwest High Speed Rail Association. "The economic impact of the 220-mph network on the Midwest would be staggering. In the Chicago area alone, it would create thousands of new jobs and business opportunities that will support and enhance the Chicago metropolitan area's global competitiveness."

It’s an attractive prospect: the thought of the Iron Horse again galloping across the heartland. But any such notions need to be tempered with economic realities. Especially in light of the fact that Congress’s appropriation in the Fiscal Year 2010 was cut by $400 million to $2.1 billion the $1 billion appropriation for FY2011 has been eliminated. A system of high-speed trains envisioned by the Association would cost US$83.6 billion.

However, one leg of the four-spoke network, the high-speed rail line from Chicago to St. Louis continues into its second phase. This year, the high-speed rail construction will take place between Elkhart and Dwight in Illinois.

In his April 15 blog, Harnish said at the annual meeting April 30, the Association will announce “a new initiative to help make the vision of high speed rail a reality.”

Austrian Airlines and coffee

2011-04-19T12:59:00.004-04:00

A little digging by an intrepid staffer this week reveals that the Air France food truck that toured Manhattan earlier this month wasn't the first airline sponsored venture teamed with the food truck trend that is becoming popular in the United States.

Last summer, Austrian Airlines drove a Cafe-to-Go truck through the streets of Washington D.C. and New York treating visitors to the Viennese coffee culture. This past fall, the airline teamed with Schnitzel & Things handing out free variations on the favorite dishes of Austrians.

Austrian Airlines, in the past has given its passengers award winning service, including the finest in Viennese coffees, with the help of its longtime association with Austrian caterer Do & Co.

IFSA confirms two speakers

2011-04-15T15:03:00.000-04:00

The International Flight Services Association (IFSA) has recently added two more speakers for its Annual Conference and Exhibition September 12-14 in Seattle.

On September 13, the Keynote speaker will be Dr. Victor Gielisse, the associate vice president of business development at the Culinary Institute of America. Chef Gielisse comes with a long list of credentials. He has worked in culinary endeavors in the Netherlands, Germany, Switzerland and South Africa before touching down at the CIA. He has owned an award winning restaurant Actuelle in Dallas and has served as chairman of the American Culinary Federation. He was coach and advisor to the American Culinary Federation Culinary team USA and judged culinary events around the world.

He is the author of Cuisine Actuelle and In Good Taste, A Contemporary Approach to Cooking and Modern Batch Cookery. He has been recognized as one of The 50 New Tastemakers in the United States and was named Best Seafood Chef in America by Restaurant and Business magazine.

In addition to being one of the most important training grounds for restaurant cooks in the country the Culinary Institute of America is a partner with United Airlines. Chef Gielisse worked for several years with United after forming his consulting firm, Culinary Fast Trac and Associates collaborating with the carrier’s former corporate executive chef Eric Kopelow on the carrier’s menu and products.

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An airline man will be the Keynote speaker September 14. Simon Talling-Smith, the executive vice president of the Americas for British Airways will bring his extensive commercial and customer service experience to the podium.

When he was based in London, Talling-Smith was in charge of handling the operations of the airline’s 14,000 flight attendants and its catering services. He has also managed British Airways’ brand and products portfolio and was involved in a series of customer service improvement programs and had a hand in developing the company’s website.

On the road for inflight retail

2011-04-07T11:52:00.003-04:00

Cabin crew on the British airline Monarch have been learning finer points of effective inflight retail sales from its retail concessionaire, Alpha.

In November and December of last year, Alpha representatives met with cabin crew from Monarch at the airline’s stations in Manchester, Gatwick and Luton Airports. Dubbed “roadshows,” the visits by Alpha representatives filled cabin crew in on incentive programs, meal options, electronic point of sale requirements and bar packing design.

One cabin crewmember, Nealie Howard, was also treated to lunch, a limousine ride and Wii game council for naming the outreach program to cabin crew. Howard, who is based in Gatwick Airport, picked the name Retail Detail for the new initiative.

Monarch flies to some interesting holiday spots and has an impressive assortment of inflight products for sale. Meals can be ordered up to 24 hours in advance. Duty free products are available through its Explorer magazine.


(L-R) Jackie Lee, Monarch, Nealie Howard, Monarch Winner and Gerry Delaney, Alpha

Gerry Delaney, Alpha’s business development manager, said the roadshows were clearly a two-way street where the company sought input as well as the chance to educate cabin crew. “It’s our intention to listen to what they have to say and incorporate it into future plans,” he said in yesterday's news release on the program.

Comprehensive programs like this are an indication of how important inflight retail sales have become. Sales have been pegged at more than US$1.4 billion per year and in its recent White Paper, LSG Sky Chefs estimated that buy-on-board will grow 12 percent by 2012.

Air France food truck completes New York run

2011-03-30T16:52:00.004-04:00

This group of chefs from Flying Food Group and Servair completed their duties over the previous weekend, treating New Yorkers to First Class fare from Air France, while raising money for hunger relief. Pausing here for a picture (left to right) are: Jacques Lalzace, Paulo Ferreira, Eric Augustine, Henri Alcade and Michel Quissac. Photo copyright Andrew Federman Photography.

Hamburg on the horizon

2011-03-28T15:04:00.001-04:00

In a few days time I’ll be saying goodbye to my office and desk and Miami Dolphins coffee mug (yes we’re in Toronto and no, I’m not sure where the mug came from) to go to Pearson International and begin my 10+ hour journey to Hamburg for the Aircraft Interiors Expo (AIX).

I’d be lying if I said I wasn’t quite excited about this year’s event and the many new developments that I’ll have the opportunity to report on when I return. My first visit to the gargantuan three day expo saw me getting lost, on several occasions - daily. This year however, will be my third time visiting and I feel as though I’m becoming a bit of a pro when it comes to navigating the four massive halls (separated by tarmac and blue sky) that make up the show.

Luckily for visitors like myself, companies tend to find a good booth and stick to it. This makes it easy to learn the show over the course of several visits and lets you book appointments in such a manner that doesn’t have you literally running football fields to make to your next meeting on time. In fact, many at AIX are so dedicated to re-booking their coveted spots that when the loudspeaker announcement is made to signal that the next year’s registration is open, exhibitors will send their fastest employees in a sprint to the booking desk to ensure that their spots are not usurped by new exhibitors trying to capitalize on their hard-won positioning.

It’s fun to be a member of the press at this show. We are actually given a small office, where in the morning one can find a contingent of bleary-eyed reporters from across the world taking advantage of complimentary coffee, biscuits and even computer access. We all truly appreciate the gesture, although those of us not accustomed to German keyboards can typically be heard muttering under our breaths as we try desperately find hyphens, question marks and commas. In past years there has been a wall of shelves in this office holding printed daily press releases from all exhibitors hoping to draw media attention to product launches, partnerships or milestone celebrations.

This year Aircraft Interiors Expo has reduced its paper trail by doing away with the press-pack wall and instead opted to provide journalists with exhibitor announcements on a USB: a development I applaud for its environmental gesture, but dislike it because of the fact that it is likely to congest the press office as dozens of journalists vie for the aforementioned computers to get a peek at the contents of the stick.

Over the last three years Aircraft Interiors and its hundreds of exhibitors have taught me things I never thought I’d know about inflight entertainment, connectivity, galleys, galley inserts, cabin cleaning, maintenance, seating and textiles. It’s been a pleasure for me to watch the industry evolve as it has in recent times and to see more and more familiar faces at Aircraft Interiors each year.

If you are planning to attend, I look forward to seeing you there. If not, stay tuned to PAX’s enewsletter and blog for all the latest post-show coverage!

Maryann Simson, Associate Editor

Air France food truck in New York

2011-03-24T18:28:00.003-04:00

Anyone in New York this weekend and Monday has the chance to run down the Air France food truck for complimentary samples of their First Class cuisine.

The food truck is making four stops between Friday and Monday. Friday, it's Rockefeller Center between 41st and 42nd Streets; Saturday, Union Square at Park Avenue and 15th Steet; Sunday in SoHo at Prince Street and Broadway; and Monday on Wall Street between William and Hanover Streets.


Menu on the Air France Food Truck

Chefs from Flying Food Servair will be handing out the free samples of the fare, some of it the recipes of Air France's first class chef Joël Robuchon. Nicolas Rondeau at Flying Food in New York informs us that the chefs expect to serve 600 samples of breakfasts, lunches and dinners each day during the promotion.

There's also a sweepstakes for two Air France tickets to Paris, and the opportunity to donate to City Harvest, a rescue organization dedicated to feeding the city's hungry men, women and children.

"Air France is thrilled to be the first airline to offer a unique experience and to be part of the current global trend of food trucks," said a release from the airline.

You can follow the exploits of the food truck on Air France's Facebook page.

Tips from the Chef

2011-03-23T17:07:00.000-04:00

Servair's Corporate Chef Michel Quissac seems to love to share tips and experiences. He has a few suggestions on blending spices for tasty marinades and antipasti on the caterer's website.

In addition to holding to French tradition Chef Michel is also happy with the advancement of cooking techniques and technology that he relayed to PAX International in our last issue when asked some of the more notable developments in inflight cooking.

"Servair is developing a technique of cooking vacuum-packed foods. This technique does not damage the food in any way and preserves all its organoleptic and nutritional qualities, while ensuring a very high degree of food safety. On the ground, we are developing equipment devoted to vacuum-packed cooking for small production series, providing training in this technique, and developing menus and recipes adapted to this technology.

"It allows us to make last minute adjustments to the service according to the number of passengers. It also allows us to propose a pre-ordering service (via the internet) to airline passengers.

"Onboard, it allows the generalization of refrigerated compartments (ventilated refrigeration) avoiding the need to use dry ice and ensuring better control of temperatures at the moment of serving.

"The generalization of steam and induction ovens ensures that the meals are more appetizing after being reheated."

British Airways and The Chef

2011-03-11T16:24:00.000-05:00

For those British viewers of Channel 4 who missed Heston Blumenthal's miniseries Mission Impossible where he attempted to cook raw salmon for 30 business class passengers on a British Airways flight between London and Dubai, you can find a rundown of the trip here.

My one opportunity to meet Hizzonor Heston was foiled in 2008, when I was forced to replace a trip to London and his restaurant The Fat Duck with a trip to the windowless basement of the Hennepin County Courthouse in Minneapolis as I worked out my reward for being a registered voter: two weeks on jury duty. While I was never picked to sit in on a trial, I later learned the verdict on the meal at The Fat Duck from those who had no such civic responsibilities: It was amazing.

By visiting the terminalu.com website you can also learn why British Airways is not to blame for bedbugs and listen to Cyndi Lauper sing to passengers in Buenos Aires Airport. An interesting site with some quirky airline stories.

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Next week, PAX International's Maryann Simson will be traveling to Miami for the announcement of the winners of the Bacardi Cruise Competition. Maryann was one of the guest judges this year. Bacardi will be extending Chef of the Year and Bartender of the Year honors to two lucky recipients.

Remembering the south of France

2011-03-04T17:20:00.000-05:00

If anyone is looking back on this year's ITCA conference -- held in a beautiful city that was unfortunately marred with rain this year -- perhaps they could consider a side trip next time they return to Nice, which promises them a visit to "the king of the truffle," Chez Bruno in Lorgues. If you're feeling adventurous you can get there with the help of Heli-Air Monaco.

When the first ITCA conference was held in Nice, Servair graciously hosted a similar luncheon in the hills of Grasse, France where guests were treated to a helicopter trip along the fabulous Cote D'Azur. It was a memorable event. I think back often to that and other experiences in the area that always make me happy to return there.

A new arrival

2011-02-25T12:01:00.000-05:00

Though unsettling news of unrest in the Middle East and earthquakes in New Zealand occurred during this year’s International Travel Catering Association event, there was also the joyous announcement of a new arrival to the travel-catering scene.

Maryam Shams Fasola Bologna and husband Lorenzo Fasola Bologna of Castello Monte Vibiano Vecchio, a longtime supplier of wine and olive oil to the industry, noted the birth of their first child, Frederico Fasola Bologna, born at 09:28 February 16, weighing in at 4 kilograms 4 grams.

Congratulations and best wishes to mother and father.

For safety's sake

2011-02-25T09:19:00.000-05:00

Given all the unrest in the world, it’s starting to look like one of the safest places to be is in the cabin of an airliner at 35,000 feet.

It seems 2010 was the safest in aviation history for passengers flying in Western-built jets. The International Air Transport Association (IATA) reported this week a global accident rate of 0.61 per million flights. So, the chances of being in an accident while traveling in a Western-built jet aircraft are not one in a million, but now approaching one in two million.

IATA noted that last year, there were 17 hull losses involving western built jets. A hull loss is when an aircraft is destroyed beyond repair, resulting in 786 fatalities.

Other statistics noted by IATA: The accident rate in the last 10 years has been cut 42 percent. A total of 2.4 billion people flew safely on 36.8 million fights last year. But as always, IATA noted there was room for improvement and the ultimate goal, of course, is a year of zero accidents and zero fatalities.

"We must remain focused and determined to move closer to this goal year by year,” said Giovanni Bisignani, IATA’s Director General and CEO.

There’s an old saying that goes: The media never show up to report on an aircraft that has landed safely an on time at its destination. But the safety of the airline industry is a credit to its employees and a blessing to the people they serve. As tricky as air travel always will be, the consistency and reliability shown from this report should be enough to make anyone who works in the industry feel proud.

Grounds for a memorable flight

2011-02-10T16:33:00.000-05:00

I’m catching an early morning flight tomorrow to Newark on Delta’s regional carrier Mesaba Aviation before heading on to Lisbon and later to the International Travel Catering Association exhibition in Nice.

After all these years of living in the Twin Cities, I’m still not quite used to the idea of a Minnesota without Northwest Airlines. And Mesaba, whose name is an Ojibwe Indian word meaning “soaring eagle,” was so closely tied to the Northwest brand that when a summer pilot’s strike at the big airline slowed air travel to a trickle out of MSP, the “soaring eagle” shut down operations completely.

But what I do not miss about Northwest was the coffee, a particularly tepid instant blend of a brand that I know tastes better in other environments. But I won’t get the chance to sample the new offering of Seattle’s Best coffee that will be boarded on Delta Air Lines and Delta Connection flights starting March 1. It appears that Delta took a very scientific approach to the selection before picking a blend known as Level 4.

I’m a bit more coffee conscious as well after completing a story for this issue of PAX International about the six new Caffè Ritazza coffee drinks that can be found in their airport shops in nearly every corner of the world, except, for now, the United States.

And even though I miss Northwest Airlines, it’s gratifying to see what Delta is doing, less than five years on in its merger. The airline has engaged in a high profile, US$2 billion “investment in customer experience” that is taking place on the ground and in the air.

Artists rendering of Delta terminal
check-in at JFK

Where Delta’s investment will really be noticed is at the JFK hub where an expanded and enhanced Terminal 4 will be relieving choke points, improving access to connections and giving premium passengers and new Delta Sky Club. According to the Delta website, the terminal is scheduled to be completed in 2013.

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Professor Peter Jones at the University of Surrey reflects on a study by one of his graduate students, where people were surveyed in different ways about their air travel experience. He writes about it in his blog out today. The findings of masters student Si Chen reveal that while food service on airlines is ranked well down on their list of important aspects of their air travel experience in a closed question survey, a majority of respondents in a study group that were asked what they recalled most about their last flight picked food and beverage first “hence, potential importance,” he says.

If I were surveyed, I would probably tell him about the coffee.

-Rick Lundstrom

A tour of Emirates Flight Catering....

2011-02-02T12:18:00.000-05:00

The Middle East online news site AME Info has a two-part series on Emirates Flight Catering that registered users can access. In the first part a newsman, Phil Blizzard, dons the white coat and and blue hair net ensemble that so many of us have worn from time to time. Part one takes the visitor to the section of the unit that handles Emirates flights. White Miso Soup for Osaka flights, Red Miso Soup for Tokyo flights. Fresh and colorful looking sushi for the Japan routes.

The second part takes us to a curry-scented hot kitchen and on to dessert. Host from Emirates Flight Catering is John Earnshaw, assistant vice president.

Emirates Flight Catering, is averaging 90,000 to 95,000 meals per day and has a staff of 6,000.

AME Info is an excellent source for news out of the Middle East.

Around the industry this week....

2011-01-26T12:20:00.000-05:00

The lively food scene in bustling Bangkok has added a new outlet with a familiar face to the airline catering industry.

The January 25 online edition of the Bangkok Post tells the story of the recently opened Gourmet House operated by Bangkok Air Catering. Linus Knobel, managing director of BAC is photographed for the story.

The Gourmet House deli is an interesting concept. Its selection of soups, meats, canapés and baked goods are prepared BAC’s unit near Suvarnabhumi Airport and trucked into the establishment daily. At the outlet, chefs apply some finishing touches, and a fresh meal is ready for sit down or take-out. The high-end quality is said to be competitive with the city’s finest hotels but costing approximately 20 percent less.

The Post says BAC plans to open three more outlets in the city this year.

I visited the sparkling BAC unit four years ago, just before it began operating at full capacity and walked the soaring main hall of Suvarnabhumi Airport with Linus as crews where preparing the opening. He was excited with the anticipation of the opening, and it appears his enthusiasm for new ideas and new approaches -- fitting with Asia’s self-proclaimed Boutique Airline -- haven’t waned. Good luck to the Gourmet House. It’s on my list for lunch next time I pass through Bangkok.

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We welcome to the brother- and sisterhood of bloggers, Peter Jones, who over the years earned the unofficial title of Professor of Airline Catering at the University of Surrey. He is probably best known in the industry for his (and his students’) work and research for the International Travel Catering Association.

Entitled simply Hospitality blog (more of a title than we have), Professor Jones calls his new venture “a blog for people interested in my work and the Hospitality Industry.” We’re interested in both. In his latest entry he talks about the evolution of e-dining featuring smart phone applications for ordering and selecting restaurant meals.

Bacardi heats things up at Cruise Competition's VIP judging event

2011-01-17T15:12:00.000-05:00

Mid-January is a very cold, windy and generally depressing time to live in Toronto. The excitement of the holiday season is a fading memory, the resolutions of the New Year are already proving tricky to keep and I must wait another full month before packing my bags for ITCA. This year however, much to my delight, I was invited to Miami by the good people of Bacardi to judge an important and growing event that they have held there for the past few years now.

It’s no secret that Bacardi, its well known brands and it’s impossibly beautiful ‘Bacardi Girls’ are very active in the cruise industry as well as being easy favourites among cruise passengers young and old(er) alike. But in addition to this, Bacardi, for the sixth year running, has offered the somewhat less conspicuous mixologists and culinary experts of the cruise world an opportunity to shine as brightly as the brands and girls on Bacardi’s front lines.

The Bacardi Cruise Competition is divided into two sections - cocktails and cuisine – each with five categories. In the cocktail section the categories are designed around specific brands. Those brands are as follows: Bacardi Rums, Grey Goose Vodkas, Bombay Sapphire Gin, Dewars Scotch Whisky and Signature Cocktail. In the cuisine section, the categories are designed around courses and include a vegetarian and heart healthy category, but must of course be created using one of the five Bacardi brands mentioned above.

While I have never really thought of myself as a VIP, that’s exactly the group of people I found myself amongst as I tasted and scrutinized the artfully recreated winning submissions from each category. Over the course of several hours at Miami’s famed and fabulous Forge restaurant in South Beach (home to one of the most extensive – and expensive – wine cellars in the entire Southeast), I found myself conversing with Bacardi’s top brass, other media representatives and some very experienced and respected food and beverage moguls from cruise lines like Celebration, Princess, NCL and Royal Caribbean.

A few entries clearly impressed the panel of judges, while others surprised and some even confused. Some cocktails were drained by most while others finished only by some. Although the judging was anonymous and private, a few clear favourites emerged. Personally, I was enamoured with a crab-based creation that was presented as top runner in the appetizer category. While I thought the name was just a tad bit over the top, the dish was as unique and full of interesting textures as it was tasty and fun to consume. The beverages for me were tougher to judge. One of the five criteria upon which both food and beverage were rated on was the creativity of the name. In my opinion, top marks for this went to a tall, fizzy and citrus-infused drink, which was deep orange in color thanks to the use of a blood orange garnish among other refreshing tropical ingredients. This particular beverage came at the halfway point in the tasting and its name was a popular British saying that typically rolls off the tongue after some unpleasant event unfolds. I easily imagined myself sipping this entry on a pool deck as I cruised out of port in Miami.

While my worldly counterparts marked the ten finalists quickly and with confidence, I found myself scratching out marks and changing them, only to scratch them out and change them again. I definitely felt a bit of pressure and responsibility knowing that verdict passed down by our group of a dozen or so would determine just two winners whose careful experiments behind the bar and in the kitchen travelled long roads to arrive on our great wooden table, surpassing all others in aroma, taste, texture, name, originality and operational viability.

Now back in my native land of frostbite and snow tires, I, like the 10 outstanding hopefuls chosen from more than 1,600 entries and 27 cruise and ferry lines, wait anxiously for March 14^th when Bacardi’s energetic team and beautiful girls will bestow the honours of Bartender of the Year and Chef of the Year at an awards event taking place once more at the enchanting Forge in sun-touched Miami.

- Maryann Simson

*Don't miss the full write-up with more pictures in the upcoming ITCA Nice issue of PAX

Industry watchers are again watching Asia

2011-01-13T15:42:00.000-05:00

Two bits of news surfaced in the e-mail this morning, both of which signal that the parts of Asia outside of China are taking on increased interest by travelers. Also, with the Chinese airport expansion continuing apace, companies outside the country should be taking notice.

The latter story is a report from Boyd Group International. The company’s founder and president, Michael Boyd was keynote speaker a few years ago at the International Flight Services Association.

“The assumption is that China’s airport expansion program will be a huge opportunity for U.S. companies,” Boyd. “Maybe not.”

Like the rest of the country, infrastructure manufacturing in China is growing fast, and the country is building an aviation industry within its own borders. A Chinese company recently purchased Continental Motors in the United States. Boyd says this is just the start of a trend that could see more Chinese companies aggressively seeking market share outside the home country.

This prediction -- and Mr. Boyd known for bold, thought-provoking predictions -- can be found in the company’s Aviation Predictions – year 2011. The preview that arrived today had the Group’s thoughts on the future of airport security (expect rebellion), regional jets (expect more retirements) and growth for the year (little in the way of new capacity as fuel prices climb.)

But while companies may be eyeing the United States, travelers around the world are increasingly seeking out information on Asian cities. Skyscanner has tracked the top 10 emerging destinations, and found eight of them in Asia.

Leading the group is Shanghai, home last year’s World Exposition. Taipei, Beijing, Tokyo and Ho Chi Minh City rounded out the top five. Also in the top 10 are Kuala Lumpur, Singapore and Hong Kong.

Skyscanner notes that searches for Shanghai have increased 243 percent

“As U.S. travelers continue to look for new and exciting vacation ideas overseas throughout 2011, I expect Asian destinations will continue to rise in popularity and may even usurp some of the more traditional established destinations,” said Scot Carson. Skyscanner compiled the list based on search data and flight comparisons that is the site’s specialty.

###

Judges are assembling this week in Miami for the annual Bacardi Cruise Competition. PAX International’s Maryann Simson is one of the guest judges this year. Look for updates on the yearly competition in our print and online issues.

--Rick Lundstrom

Tracking costs, improving comfort

2011-01-07T16:16:00.000-05:00

The release yesterday of Air Transport Association’s third quarter 2010 Airline Cost Index shows that while carriers in the United States are seeing cost increases in the neighborhood of 5 percent from the same period in 2009, they have adjusted to those realities in a number of ways.

Over the past year, the ATA notes that airlines have improved fuel efficiency, labor productivity and generated much needed revenue to offset increases; and have actually pushed down break-even load factors 8.7 percentage points to 75.9 percent.

“Thanks to a strengthening economy and the continued efforts of airlines to adapt to a volatile environment, the increase in costs did not stand in the way of profitability this quarter,” said the ATA’s chief economist John Heimlich in yesterday’s release of the third-quarter cost index.

During the quarter, airlines also spent more on advertising and promotion (12.8 percent), aircraft rents and ownership (6.1 percent), landing fees (3.8 percent) and interest (3.6 percent).

According to ATA, food and beverage costs of its member airlines amounted to approximately 1.6 percent of the total operating expenses, and cost increases to the airlines for food and beverage in the third quarter of last year came in at less than 3 percent.

Further information on costs, and the “Composite Cost Index” formula that the ATA uses to determine quarterly costs can be found on the ATA website.

###

It will be awhile before passengers can enjoy the spaciousness and atmosphere that will be available on the long-haul 787, but before too long, a Continental Airlines 737-800 will take to the air with sculpted sidewalls, LED lighting and bigger overhead bins offered in Boeing’s Sky Interior.

Boeing's Sky Interior on Continental'
Continental's new 737-800.

The new Continental jet is first bound for Orlando, where it will be outfitted with fuel-saving winglets. But expect it to be flying sometime this year.

The new 737-800 promises to be less noisy, better ventilated and decked out with touch screen panels for flight attendant controls.

"When customers first step on the plane, they will immediately notice the fresh cabin architecture," said Ron Baur, vice president fleet on December 29, when the aircraft was delivered. "This modern interior gives the airplane a more open look and feel while increasing cabin comfort and overhead storage space."

No word yet on where the 737-800 will be going first, but Continental plans to have several more flying this year.

-Rick Lundstrom

OMG: On to 2011!

2010-12-31T17:06:00.000-05:00

The soft launch of the PAX International blog took place in the middle of November and as the year comes to a close, this much we can promise: you will see more entries and opinions and opportunities for the industry to interact as the coming year unfolds.

Like nearly every other segment of the industry, we are feeling our way through the revolution in social media and the role it will play in businesses around the world. That importance was enhanced this year, when Time magazine picked Mark Zuckerberg, the creator of Facebook as its Person of the Year (yes, I saw the movie). But before that, this year’s International Flight Services Association conference featured a discussion where Frank Skinner from the Kellen Company and a well-known lawyer that specializes in social media, J.J. Sherman, laid out the possibilities, but more importantly the pitfalls associated with this new use of technology.

Many IFSA members are now taking part in social networking sites such as Twitter, Facebook and Linkedin. Through a series of anecdotes and examples of social networking disasters the two guests brought home the message that companies that develop social networking as part company practices need have clear policies for their use by employees up and down the chain of command. Pitfalls and liabilities are waiting for users that cannot control the flow of information to the sites, they said.

The technologies that lead to the social media revolution will be front and center in one of the first industry-related events of the year. At the famous 2011 International Consumer Electronics Show next week in Las Vegas some familiar people will take part in a panel discussion January 8. Airline Passenger Experience Association President Patrick Brannelly of Emirates and Kevin Bremer manager of the Cabin Systems Technical Center at Boeing Commercial will be updating the big gathering of electronics geeks on the future of wireless devices in the aircraft cabin.

Internet in the airline cabin experienced significant advancements in 2010 in a segment of the industry that has had its stops and starts. It seriously took to the air with the now departed Boeing Connexion system on Lufthansa German Airlines. Internet service is back on Lufthansa now – an airline that seems to relish its position as an innovator in passenger use technology.

But Lufthansa is far from alone. Discount airlines are embracing Internet offerings with the same zeal as the legacies. Suppliers are betting on other modes of transport as well. Canada’s VIA Rail will be rolling out an Internet platform from the UK based company Nomad Digital over the next year.

As I write this, much of Europe is ringing in the New Year. And tonight in the United States, the ball will drop on a snowy Times Square in New York, kicking off a celebration that will be seen around the world on big and small screens. Want to watch? You can if you hurry at the speed technology is changing our lives, because here’s an application for that.

-Rick Lundstrom

“If I’m on a plane, I’m happy”

2010-12-24T13:17:00.000-05:00

A veteran of the travel writing trade made that quip a few years ago. However, I can’t help but wonder if during this holiday season she might be experiencing the greatest test of that firm-sounding conviction yet.

Throw a dart at a world map and chances are good you'll hit a spot where people are struggling to get to where they want to go. Across Europe, airports are closed and snow is piling up from the upper Midwest in the United States, and is in the forecast for such unlikely spots as Atlanta, home of, by many measures, busiest airport in the world. In the western United States, heavy rains.

Our sympathies go out to anyone who is experiencing trouble as they make their way to visit friends and family. But the readers of PAX International are a hardy group of people who are used to the travails of travel. No doubt they can face just about any problems with patience and good humor.

Here, in the Minneapolis office, we have experienced the third snowiest December on record. And though it's not been without its hassles, I'm grateful for the small kindnesses, like the neighbor who just blew a four-inch layer of snow off the sidewalk. And even when nature is at her most challenging, there's another side to the story. Near the company's Toronto headquarters, a company called Inniskillin is celebrating the snow and cold with a banner harvest of grapes it will make into sweet ice wines.

So for those celebrating this holiday season, raise a glass of your finest to the year ahead. Best wishes, and travel safe and happy.

-Rick Lundstrom

Airlines step up to the bar

2010-12-21T16:32:00.000-05:00

The International Air Transport Association noted a positive development just before travelers dispersed for the holidays into the uncertain world of air travel in tricky weather.

Last week, IATA announced an "historic milestone in passenger travel" that will be one step closer to taking the magnetic stripe boarding pass to a history museum next to the heavy-card-stock paper ticket.

On December 15, just before Europe’s big snow, the Association announced that its membership reached the 100 percent milestone for 2D Bar Coded Boarding Passes (BCBP). IATA has 230 airline members that comprise 93 percent of the world’s scheduled air traffic.

The news has been a long time in coming and has moved ahead in transitions from 1D bar codes, which reproduce in a series of black parallel lines like Universal Products Codes (UPC) labels found in retail. By 2005 the industry standard changed to a 2D code called PDF417 which holds more information using patterns of squares, dots and geometric shapes.

We’re now two years into a move toward paperless boarding passes. For those of us who fumble with the thin paper boarding passes (that tear easily), check often to see they haven’t been misplaced and never quite know where to carry them, this is a welcome development. More and more passengers can be seen placing Blackberries and iPhones under magnetic BCBP readers. One less thing to think about, especially this Christmas travel season where it appears weather is, again dealing serious setbacks all over the air travel world.

Reaching the goal of 100 percent BCBP has been a long effort by airlines, service providers, airports and IATA. But it is now the rule at more 2,000 airports around the world. With the implementation of 2D BCBP, IATA estimates the industry, as a whole, will save US$1.5 billion per year.

It’s difficult for me to say whether this has much bearing on the segments of the industry we cover, but it seems that any system that relies on the streamlined movement of passengers should welcome this milestone. With the 2D technology, airlines can issue a single boarding pass for multiple flights; and the passes give passengers access to premium services like fast-track security lanes and lounges.

In the future, who can say what ways BCBP technology in its latest form can benefit the service airlines provide above the wing, and what innovative businesses are now looking at just that?

-Rick Lundstrom

A time to give

2010-12-15T11:50:00.000-05:00

This time of year holds great significance for many cultures around the world. Between November and January holidays celebrating love, friendship, family, thanksgiving, life, renewal and hope for the coming year are observed and enjoyed by many of the world’s citizens. Yet, while the celebration of bounty received is often the most obvious focus of these occasions, many of us feel that now, more than any other time of year, we should make a point of coming together to help those less fortunate than ourselves.

In the spirit of the season and with a desire to shed light on good work, we at PAX International decided to plan a feature article in our January/February ITCA Nice issue highlighting the charitable contributions that various companies and organizations in the passenger services industry make on a regular basis. We recently sent out a request to our E.newsletter readers (over 6,000 strong and growing) for information about the initiatives that their companies have undertaken to give back to employees, the local community, or any other cause helping people.

Already, the response that we have received has been so overwhelming that we have had to plan for a second feature length article in our March/April, MHA Orlando and Aircraft Interiors Expo Hamburg issue as well. I speak for all of us here at PAX International when I say that we are proud to be part of an industry so full of good-hearted people. I can’t wait to see the finished stories and to help all the contributors further promote their causes, while educating their colleagues on the merits and rewards of knowing you’ve made a difference – even if only in the life of one person.

We are still accepting requests to contribute to these articles and will endeavor to provide adequate exposure to any company wishing share their passion for giving with the rest of the industry. If necessary, we will open space in more issues to make space for this ongoing feature.

This year, we at PAX International have chosen to support the CP24 Chum Christmas Wish in the Toronto area. By collecting donations as well as new, unwrapped toys for kids of all ages, the Chum Christmas Wish helps over 300 registered charities make holiday wishes come true for children living in poverty.

Please contact me if you want to contribute…and keep up the great work everyone!

maryann@pax-intl.com

1-905-821-3344 ext. 31

Culinary visions

2010-12-10T14:47:00.000-05:00

The LSG Sky Chefs Calendar has become something of a holiday tradition for its high quality, though sometimes puzzling photographs of food.

December's LSG Sky Chefs Calendar picture.

For 10 years, I’ve been receiving the calendar, and once it’s up on the wall, it never fails to draw attention. What’s most interesting is the reaction by people who have seen it. They seem to take the most enjoyment out of guessing what the dishes are. It’s similar to a Rorschach inkblot personality test. Each of the viewers comes away with a different interpretation – seeing what they want to see in the photographs.

For those people who haven’t gotten their calendar, yet, there are some examples on the LSG Sky Chefs website.

Lufthansa Magazin on IPad

For those people fortunate enough to receive an Apple iPad for Christmas this year, one of the first apps they should consider is Lufthansa’s inflight magazine – always one of the most informative and stylish reads among any of the seatback publications I’ve seen.

The first digitized version came out this month. In the issue is a video look into the new Lufthansa A380, which I toured last spring in Hamburg.

Lufthansa Magazin, along with its newer titles Lufthansa Exclusive and Lufthansa Women's World now have a combined circulation of 750,000 copies per month.

-Rick Lundstrom

A royal meal

2010-12-07T11:28:00.000-05:00

This past weekend marked the 83^rd birthday of King Bhumibol Adulyadej of Thailand, the world’s longest serving head of state. In a country that has been at times rocked by much disunity, the affection for the King and the Royal Family appears by many accounts to be one of the unshakeable features of life. Thai citizens dress in yellow to honor the family and this weekend Thai Airways cooked up a menu fit for a King.

Word of the special meals to honor the King's December 5 birthday arrived by e-mail Thursday. With the help of a Thai culinary specialist, Professor Srisamorn Kongpun, Thai Airways (and no doubt Thai Catering) developed an assortment for every cabin class and served them on outbound international routes from Bangkok.

Passengers traveling in Royal Silk Class and Premium Economy class were treated to Minced Three-Flavored Chicken and Grilled Minced Fish with Kaffir Lime Leaves and Chili Paste. And that was just the appetizer. First courses consisted of Minced Soured Pork on Deep-Fried Rice with Curry Paste, Thai Herb Cabbage Leaf and Deep-Fried Tiger Prawns. For the main course there was Chicken in Red Curry, Fried Chicken Julienne with Fried Shallot or Steamed Rice in Coconut Flavored Sauce and Salad Thai Style (known as Som Tum) with Grilled Prawn. Desserts included Sago in Coconut Milk or Baked Egg Custard with Japanese Pumpkin.

In Economy Class, Som Tum was again served with Grilled Prawn for an appetizer, followed by Chicken in Red Curry, Fried Chicken Julienne with Fried Shallot and Steamed Rice in Coconut Flavor Sauce. For dessert was Sago with Coconut Milk.

If anyone finds these preparations a bit much, one has only to remember that King Bhumibol Adulyadej is a beloved figure in Thailand and his health has been the subject of public concern since he was admitted to the hospital with a lung inflammation more than a year ago. Though some reports state he has recovered fully, press accounts state his public appearances have been limited.

I witnessed firsthand the affection for the Royal Family in 2006 aboard a Thai Airways flight from New York to Bangkok where I was in the same section of the aircraft as Her Royal Highness Princess Chulabhorn and her entourage.

After I arrived in Bangkok, I mentioned the encounter to a cab driver, who pointed out the country’s cancer center which The Princess played an important part in creating. He, like others, referred to her as “my princess.” Many of the cabin staff wore the traditional yellow and another wore a button that stated, in English “We Love Our King” so people in the non-Thai-speaking world would know.

Reading accounts of the birthday celebration this past weekend one couldn’t help but think about the unrest and difficulties faced by a country of rich culture, cuisine and kind people. For the Royal Family and its subjects, may 2011 bring health and unity.

-Rick Lundstrom

Buy-on-Board at 40

2010-11-30T15:07:00.000-05:00

A white paper called Buy-on-Board: A Viable Alternative released this month by LSG Sky Chefs takes the reader almost immediately on a trip down memory lane and offers some interesting details from a period just before and after deregulation on both sides of the Atlantic.

The first example in the report took place with a charter airline called Court Line, later changed to Autair in 1963. The airline was based at Luton Airport. A little additional research shows that Court Air/Autair offered what was known at the time as “cheap and cheerful” package tours to Spain with a fleet of primarily L-1011s or BAC 1-11s. Starting in the 1970s, Autair also offered packaged meals for sale. They sold salads, sandwiches and that British favorite, manufactured in Minnesota – Spam.

According to a history of the airline, the meal or snack for the outbound journey would be in a top compartment and the meal for the return journey would be in the bottom compartment, both in the seatback. A supply of dry ice would be placed under a plastic food container. Passengers paid cabin crew to have the seatback containers unlocked for purchase.

A search around the Internet couldn’t yield a picture of the setup, so those who weren’t fortunate enough to sample the concept will have to use their imagination, like I am. But, thankfully, Spam is still being made, so a quick trip to just about any grocery store would at least help to complete that part of the experience.

An Autair BAC 1-11 had no galleys, but plenty of Spam.

No only did the system bring in additional revenue and spawn some copycats, but without the need for galley space, an additional three seats and, hopefully, an equivalent number of revenue passengers could be added to an Autair BAC 1-11.

Deregulation, first in the United States, and later in Europe expanded the realm of buy-on-board. The favorite of bedraggled backpacking students was People Express Airlines, founded in 1981, and operated for six years out of Newark International Airport. Nonstop service to London Gatwick on one of the airline’s 747-200s could be as low as US$149 each way. But People Express was strictly no-frills. Checked bags were US$3 and passengers could pay a few dollars for sodas, brownies and a snack pack of cheeses, crackers and salami.

Across the Atlantic, aggressive sales by airlines like easyJet and Ryannair in the 1990s began writing another chapter in the history of buy-on-board

In the past decade, the buy-on-board concepts have made their greatest evolution. Now, LSG estimates that buy-on-board sales worldwide generate more than 1.1 billion euro (US$1.4 billion) yearly. Sales models have been tried and abandoned. Several different types of partnerships have taken shape. New technologies are being used and airlines and passengers are coming to accept the practice and part with their hard-earned money. LSG Sky Chefs projects a buy-on-board spending increase of 12 percent by 2012.

We’d be interested your opinions on the future of buy on board. Where will the next innovations in buy-on-board service and products take shape? What regions are poised for further development? The LSG Sky Chefs report gives some interesting perspective on a concept that began decades ago with a simple meal of Spam.

-Rick Lundstrom

Cheeky airline marketing

2010-11-26T11:34:00.000-05:00

During my relatively short time in the passenger services industry I have done a bit of travelling on a number of different airlines. Some take themselves rather seriously and when it comes time to market their brand, they are quick to point out qualities like dedication, class, superior service and tradition. These airlines tend to be established legacy carriers whose brand colors, slogans and values are quite ingrained into the psyche of seasoned travelers and first timer’s alike.

For the low-cost regional carrier, marketing efforts can go either way. While some may mimic the international legacy carriers, appealing to the passenger’s loyalty and perception of quality or tradition, others use humor, sexuality and even shock value to get our attention.

The question now is… what works? I suppose that depends on who you ask. If you’re asking me, I’ll have to admit that I love a good laugh and a campaign that shows some wit or takes some risks is my preference. Does it mean that I’ll fly with that airline over another? That’s tough to say. I think that in the end the bottom line, is the bottom line. A good seat fare with the least amount of stop-over time will get usually get my pick. It never hurts to try though!

Here are a few of my personal favorites:

South African regional charter Kulula’s recent livery called “Flying 101” features a bright green background with comical references to the aircraft’s various parts in white. These include labels for the doors, windows, wings, engines, ‘throne zone’, ‘mile high initiation chamber’ and more

Regional carrier Germanwings got my attention one day in on my way to Hamburg for the AIrcarft Interiors Expo. It’s pretty hard to miss these sexy-retro flight attendants, at German airports they’re everywhere!

Earlier this year, a colleague of mine attended TFAP (Tax Free World Exhibition Asia Pacific) in Singapore and was lucky enough to hear a speech by Azran Osman Rani, CEO of AirAsia X. He reported that the speech was one of the highlights of the show. Earlier this week, this ad from the regional airline was easily the highlight of my day.

And who could forget the May 2009 media frenzy caused by Air New Zealand’s “Nothing to Hide” TV ad campaign featuring otherwise nude airline staffers kept modest some body paint, camera angles and strategically placed luggage and drink carts. During this time the kiwi airline also announced the nation's first human interactive billboard controlled entirely by mobile users to promote the Los Angeles to London roundtrip fares The digital billboard projection launched May 21 at the Staples Center in Downtown Los Angeles and featured a 1970s-era airline pilot holding a sign that reads "TXT ME WHAT YOU WANT ME TO DO 310310." The character responded to more than 150 different text commands including eating fruit, moon walking or even attempting to strip.

- Maryann Simson

‘Have any apple juice?’

2010-11-19T13:39:00.000-05:00

For as long as I’ve been an airline passenger I’ve been watching my fellow flyers order tomato juice.

The drink seemed more popular than it should be, probably because I’ve never liked the flavor and couldn’t understand why anyone else would. It addition, there was the color which I could never really get past as well.

But this morning, I recalled reading a story on inflight tomato juice consumption I ran across while traveling to this year’s Aircraft Interiors Expo in Hamburg. I set it aside for possible research on a future story, and promptly misplaced it.

It was amazing how fast I was able to retrieve it with a couple Google searches.

As recently as last month, an update on the story showed up on this German website http://www.dw-world.de/dw/article/0,,6114748,00.html?maca=en-rss-en-all-1573-rdf.

For the past several months, researchers at the Fraunhofer Institute for Building Physics, in Holzkirchen near Munich have been trying to figure out the same thing I’ve been wondering about and have been conducting research for Lufthansa German Airlines. It seems, Lufthansa serves approximately 1.7 million liters of tomato juice per year. This, from all indications is a bafflingly large desire for tomato juice.

But according to one researcher, passengers who don’t even like tomato juice when they’re not flying may like it in a pressurized aircraft cabin.

“So when they taste tomato juice on the ground and give it bad marks and if they do the same test under reduced pressure conditions they give the tomato better marks because tomato juice tastes better under low pressure conditions," said Florian Mayer the researcher’s team leader in a story written by Marianna Schroeder.

The tests cover more than just tomato juice. In a pressurized chamber on the ground, subjects are fed a variety of foods in airline environment conditions. The final tests will be done in December, but Lufthansa has already added more salt to bread rolls, based on what it has learned so far.

There will be more to discuss on this subject when Boeing’s 787 finally takes to the air in scheduled service. With the higher humidity that company is promising, food will have a different flavor profile.

And although the German study is interesting and intriguing, I’m not in the least bit tempted to test my taste for tomato juice inflight. Because even if the taste is more appealing, it doesn’t change the color.

- Rick Lundstrom

First time is charming

2010-11-15T16:24:00.000-05:00

The Marine Hotel Association pulled off its first European show in style this month, attended by more than 450 delegates who came to see about 80 exhibitors and hear some distinguished speakers. I always enjoy the MHA gatherings. They possess a certain sophistication, a sense of real class and are consistently hosted by only the best hotels. This theme of quality and elegance, to my amazement, is always executed without sacrificing fun in the name of stuffiness.

I arrived at BCN after an 11 hour journey from Toronto via British Airways, which stopped for a bit at Heathrow. It was my first time flying with the legacy carrier and I can say that I was pleasantly surprised by the experience. Not only was I greeted warmly by the flight attendant who served my drink but I was also asked where I was headed, why I was headed there, if I’d been before and whether I was excited. The selection of entertainment on the flight was nothing to sneeze at, the food was good and I was astonished to find an eye mask, sleep socks and dental kit in my seatback pocket.

After a bit of confusion and eventually finding my box of magazines looking a bit worse for wear on a lonely parcel conveyor belt, I hopped a cab to the Hotel Arts. Although I did have to wait a bit for my room it gave me an opportunity to do some socializing in the hotel lobby where MHA attendees were already congregating in the champagne bar. When I did get to my room I was pleasantly surprised by how large and well appointed it was.

Guests enjoyed coktails served up at the Bacardi reception

Bacardi hosted the welcome reception which took place on the hotel’s veranda, a mere stone’s throw from the Mediterranean Sea. Two smiling servers with beverage trays greeted guests as they crossed a small footbridge to where the party was happening. They and others later criss-crossed through the crowd, ensuring that no guest was left feeling parched. The weather was perfect and I found that most of the people present had left their shyness at the door, mingling and laughing freely with one another while enjoying some truly excellent tapas-style hors d’oeuvres. I even persuaded a few of them to let me snap their photo.

The trade-show floor buzzed over the next wo days and I did my best to visit all the exhibitors. Most exhibitors hailed from Europe and this was the whole idea. This bi-annual European installment of MHA was created to make exhibiting a little easier for the hundreds of companies in Europe who work hard every day to get their products onboard.

The dining area at the Cavas Cordorniu estate

The evening engagements were reflective of Spanish culture. On Thursday November 4^th, attendees were treated to dinner at the Casa La Llotja De Mar (a centuries-old merchants palace) followed by a performance by professional opera singers. The following night, delegates took a forty minute bus ride to just outside city limits and tooke a short tour and a meal at Cavas Codorniu (one of Spain’s oldest and most beautiful winemaking facilities) where they were entertained once more, this time by a half a dozen guitar players and flamenco dancers.

Peter Tobler, MHA present adressed the gathering during breakfast

MHA differs from airline shows like ITCA and IFSA in that they make important announcements and schedule guest speakers to talk during a conference breakfast. I like this concept and if you’re like me, a fan of eating while watching movies or television, you probably do too.

- Maryann Simson

An economy experience

2010-11-12T11:02:00.000-05:00

Some years back, a press contingency I was part of toured facilities at Singapore Airlines. When we were led into an economy class cabin mockup, the editor of an air cargo magazine decided to needle the gathering a bit.

This is economy class, he said. Something you guys never see.

I’ve seen a lot of economy class cabins in subsequent years and I expect that most of the group who met that day have as well. I can say with all honesty that certain airlines have handled economy service and cabin design in ways that have really impressed me.

A la carte in economy class on KLM

Take for example, KLM. On my flight from Amsterdam to Dubai a couple weeks ago, the meal service on the 747-400 from AMS was delivered in an interesting tray setting with a choice of meat or vegetarian dishes. The noodle vegetarian dish, with an Asian influence, was light and fresh tasting as was the rest of meal. I had a similar experience last year on KLM and tweeted about it, as well as one of the airline’s suppliers, Conimex http://www.conimex.com/. Its slogan: The Indonesian Food Brand. A good fit for a Dutch airline.

I neglected to dig deeper to see which companies supplied the meal ingredients and the interesting packaging. Any readers out there who can fill me in would have my gratitude.

They would also have my gratitude if they could give me any tips to keep from spilling salad dressing on my shirt. Even with the innovations such as those on KLM, economy class is still economy class.

¾Rick Lundstrom

From the editor

2010-11-12T10:50:00.000-05:00

This week, PAX International is launching a new blog. During the course of the work week, staffers will be posting their thoughts and observations gleaned from the headlines and their own experiences to share with the thousands of readers of our e-newsletter and visitors to the website.

In the future, we plan to make our website more interactive for the industry we cover. Your feedback is always appreciated. Our goal is to provide you with an additional source as you seek to keep up with this rapidly changing segment of the travel industry.

So, stop by often and please share your thoughts as we move ahead with this new feature!

COMING SOON

2010-11-10T16:08:00.001-05:00