Catering Momberger 887 - Surinam Airways
Catering Momberger 887 - Surinam Airways
Catering Momberger 887 - Surinam Airways
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25 August 2010 #<strong>887</strong>.CAT<br />
**************************<br />
Caterer news<br />
Two former LSG Sky Chefs managers have formed a new catering company in South Africa<br />
called Wings Inflight Services, operating out of an 8500 m² brand new catering unit at the<br />
Johannesburg base since March 2010, when Virgin Australia became its first customer. Thai<br />
<strong>Airways</strong> then followed at the beginning of June. The 1300-m² Cape Town unit is operational but awaiting its<br />
first customer. A unit in Durban is under consideration.<br />
Wings Inflight CEO Gerhard Reiling formed the company that is now LSG Sky Chefs, South Africa in 1992<br />
with David Coyne as the General Manager. He sold his shareholding in 2002 and Coyne took over as the LSG<br />
Country Manager, sub-Saharan Africa until 2006. Therefore, the two have a great deal of experience in the<br />
South African inflight catering industry. Eighteen months ago, they decided to return to the market place<br />
together and through research found that many airlines believe there to be a serious lack of competition in<br />
the airline catering market in South Africa. #<strong>887</strong>.CAT1<br />
Contact details: David Coyne, C.O.O., Wings Inflight Services, Khulani Business Park, Kelly Road, Jet Park<br />
Johannesburg/South Africa; Tel: (11) 397 6767; Mobile: 83 297 0000; e-mail:<br />
coyned@wingsinflight.co.za<br />
LSG Sky Chefs has won an extensive contract with Canadian flag carrier Air Canada. The new<br />
deal includes eight cities in North America (Boston, Fort Lauderdale, Los Angeles, New York-LaGuardia,<br />
Orlando, San Francisco, Seattle, Washington DCA) four in Europe (Frankfurt, London-Heathrow, Munich,<br />
Rome), two in Asia (Hong Kong and Shanghai-Pudong), and four in Latin America (Buenos Aires, Mexico<br />
City, Santiago de Chile, São Paulo). LSG Sky Chefs has been serving Air Canada for more than twelve years<br />
in 15 of these locations, while this agreement secures new and additional business at three airports, namely<br />
London, Mexico and Shanghai. #<strong>887</strong>.CAT2<br />
Japan’s Royal Holdings Co. is homing in on in-flight catering as a new source of revenue growth<br />
as customer traffic and sales at eateries decline in the country. A Fukuoka-based unit of Royal<br />
Holdings prepares in-flight meals. In a move to expand its presence in the market, Royal Holdings, which<br />
operates the Royal Host family restaurant chain, has decided to bid for Japan Airlines Corp.’s<br />
in-flight catering business, TFK Corp. If the bid is successful, the company will become Japan‟s No. 1<br />
airline caterer. At a press conference on 30 July 2010 to announce the company‟s earnings for the first six<br />
months of the year, Royal Holdings President Tadao Kikuchi called in-flight catering an important business.<br />
He said he will “consider all options carefully”, hinting that his firm was going after TFK. At a March 2010<br />
press conference, Kikuchi had stressed that the company‟s future lies in food service contracts.<br />
Royal Holdings started gearing up for the acquisition in 2009, immediately after the Government decided to<br />
bail out the troubled airline. Royal Holdings has a 49% stake in JAL Royal <strong>Catering</strong> Co. (JRC), a TFK<br />
subsidiary that supplies meals to airlines flying into Tokyo-Narita. Fearing that if JAL sells TFK as part of its<br />
reorganization, JRC‟s fate could become unclear, Royal Holdings decided to bid for the catering unit. Royal<br />
Holdings executives spent more than six months weighing their options and researching the move, talking<br />
with business partners and brokerages. JAL is soliciting bids for TFK and its other subsidiaries. Of the food<br />
service firm‟s total sales of JPY 28 billion, in-flight catering accounts for an estimated JPY 16-17 billion.<br />
Royal Holdings started as a caterer to U.S. military bases in Fukuoka Prefecture and began<br />
supplying meals to JAL in 1951, when the airline started flights to and from Fukuoka Airport. The firm<br />
now prepares meals for airlines operating from Fukuoka and Kansai International Airport through a whollyowned<br />
subsidiary. A successful purchase of TFK would boost the sales at the company's in-flight catering<br />
business to over JPY 22 billion, giving it more than one-third of the domestic market. Royal Holdings is<br />
expanding its airline catering business in response to harsh conditions in the restaurant industry. In 2009,<br />
Japanese consumers spent some JPY 24 trillion on dining out, down more than JPY 5 trillion from its 1997<br />
peak, according to figures from the Foodservice Industry Research Institute. Store sales at Royal Host<br />
restaurants have also been falling and 60 money-losing restaurants were closed in 2009. #<strong>887</strong>.CAT3<br />
Copyright © 2010 – <strong>Momberger</strong> Aviation <strong>Catering</strong> News Page 1 of 7
The catering arm of <strong>Surinam</strong> <strong>Airways</strong> (SLM), Surair <strong>Catering</strong> Services N.V., is operating<br />
successfully at Paramaribo’s Zanderij Airport in <strong>Surinam</strong>e. This was demonstrated not least by the<br />
recent win of a silver award in the IATA <strong>Catering</strong> Quality Assurance programme ICQA (#886.CAT18). The<br />
flight kitchen was HACCP-certified in 2006 and has retained and even improved food-processing quality and<br />
safety ever since. Activities are being co-ordinated by Medina Quality Assurance Services. The operation has<br />
a model character for the region. #<strong>887</strong>.CAT4<br />
LSG Sky Chefs presented its annual report for the 2009 business year earlier in 2010,<br />
confirming that consolidated revenues declined by 9.6% to EUR 2.1 billion; the operating result<br />
was 2.9% above that of 2008 and amounted to EUR 72 million. Revenue in local currencies declined<br />
in almost all regions except Asia/Pacific and Latin America. Average staff numbers sank by 7.3% to 28 000<br />
employees. Staff costs, however, fell by only 5.9% to EUR 775 million, due to wage increases and positive<br />
one-off effects from pension provisions in the U.S.A.<br />
The group now consists of 130 companies with more than 200 customer service centres (as the<br />
group‟s kitchens are called) in 51 countries. In 2009, these units produced about 405 million airline meals for<br />
more than 300 airlines worldwide. Through its catering expertise, LSG Sky Chefs has developed specialized<br />
skills in the planning, implementation and management of all processes related to in-flight services. As a<br />
logical extension of these capabilities, LSG Sky Chefs has also begun a successful expansion into<br />
adjacent markets, such as train, school and healthcare catering as well as retail.<br />
The group‟s Executive Board consists of three members: Walter Gehl, Chief Executive Office, Jens<br />
Theuerkorn, Chief Financial Officer, and Jochen Müller, Chief Operating Officer. Operations are divided into<br />
six geographical regions: North America, Latin America, Europe, Germany, Emerging Markets, and<br />
Asia/Pacific. There are regional management teams within each respective market.<br />
In spite of the global financial crisis that hit the world economy in 2008, LSG Sky Chefs has been able to<br />
maintain its premier market position with a global share of about 30%. In America and Europe, the company<br />
estimates its market share at between 35% and 40%; in Asia, the Middle East and Africa, the majority of<br />
local airlines still have their own catering facilities at their hubs. LSG Sky Chefs is endeavouring to build its<br />
presence there via partnerships and management contracts.<br />
As the business environment for LSG Sky Chefs is defined by dwindling demand and increasing<br />
pressure, the company has adjusted its strategic outlook, which includes four major paths: 1)<br />
strengthen the on-going improvement initiatives, focusing on the standardization and streamlining of<br />
processes in all operating and administrative units; 2) increase sales of products and services for airlines<br />
beyond airline catering and including consultancy, development and logistics duties for airlines, such as<br />
design, procurement, management and stock optimization of in-flight equipment as well as comprehensive<br />
advice in the evaluation and selection of menu concepts; 3) develop additional partnerships to enter growth<br />
markets and enhance the product portfolio for airlines; 4) realize the potential in adjacent markets, such as<br />
train, school and healthcare catering as well as retail. LSG Sky Chefs already scored some successes in the<br />
year under review, such as an extension of the existing contract with Swedish Railroads by another five<br />
years and an extension of the customer base for retail in the U.S. to include Starbucks, The Coffee Bean &<br />
Tea Leaf, Core-Mark, the 7-Eleven chain of convenience store, plus Kroger and Trader Joe‟s grocery stores.<br />
#<strong>887</strong>.CAT5<br />
Gategroup reported first half 2010 improvements in revenue, operating profitability and cash<br />
flow against a backdrop of continuing global economic uncertainty and an airline industry just<br />
starting on the path to recovery. Airlines, Gategroup‟s main customer group, in the U.S.A., Asia and<br />
Latin America have reported significantly improved results, but the situation in Europe remained clouded in<br />
the first half. Continuing challenges due to the debt crisis, industry labour unrest, and the volcanic eruption<br />
in April 2010 all combined to depress the performance of Europe‟s airlines, and Gategroup was not immune<br />
to these effects. Due to the ash cloud alone, Gategroup experienced an operational impact on revenue of<br />
CHF 21.0 million and CHF 8.0 million in EBITDA. “Despite the exceptional challenges, Gategroup has once<br />
again delivered to expectations,” said Chief Executive Officer Guy Dubois. “Our business model continues to<br />
demonstrate its resilience.”<br />
Operating profit for the period was CHF 40.5 million, an 11.8% gain over the same 2009 period<br />
after adjusting for foreign currency fluctuations. Profit for the period was CHF 10.3 million in 2010<br />
versus CHF 33.2 million last year, due largely to an unrealized foreign exchange gain not repeated in 2010.<br />
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Reported earnings before interest, taxes, depreciation and amortization (EBITDA) also<br />
increased to CHF 93.8 million versus CHF 89.9 million, which resulted in a reported EBITDA margin of<br />
7.1% for 2010, virtually the same as 2009.<br />
Dubois commented: “We are pleased with these results in the context of the overall economic and industry<br />
climate. They are a testimony to our long-term strategy, dedicated employees, and high-quality<br />
management.” Gategroup continued to generate strong cash flow from operating activities. The<br />
amount for 2010 was CHF 21.0 million compared to CHF -2.4 million in 2009. “This is another reflection of<br />
strong underlying performance,” said Thomas Bucher, Chief Financial Officer. Capital expenditures,<br />
meanwhile, decreased from CHF 41.7 million in 2009, when the company made significant investments in<br />
Japan and Scandinavia, to CHF 26.3 million during the same 2010 period. “We believe that our cash flow<br />
generation will remain strong going forward and, as a result, we intend to be able to further reduce our net<br />
debt level by the end of the year,” Bucher said. Net debt at the end of the 2010 first half was CHF<br />
418.1 million, down from last year's CHF 578.7 million. Furthermore, equity attributable to the<br />
company‟s shareholders increased year over year by CHF 79.9 million to CHF 134.4 million.<br />
The company also announced several strategic investments aimed for long-term growth. In<br />
Tokyo, Gate Gourmet is expanding its catering capabilities to include Haneda Airport by autumn 2010 when<br />
a new runway will permit international flights. Pourshins also will open a bonded warehouse at Haneda.<br />
In London, the transition of British <strong>Airways</strong>‟ short-haul business to another provider, completed in May 2010,<br />
has allowed the company to rationalize its footprint at Heathrow Airport. A new purpose-built flight assembly<br />
centre at Heathrow North, which opened in July, gives the company increased flexibility in its operating<br />
model. A refurbished Heathrow West continues to cater British <strong>Airways</strong>‟ long-haul flights and the company<br />
will end the lease on the Heathrow South building before year-end. In Latin America, Gate Gourmet in July<br />
completed construction begun in 2009 on a new more efficient, eco-friendly facility in Guayaquil, Ecuador.<br />
There were also important developments on the employee relations front. Gate Gourmet's union-represented<br />
workers in the U.S. ratified a new agreement through the end of 2012. Labor accords also were reached in<br />
the U.K., Argentina and Brazil.<br />
Outlook: Airlines have started to gain positive traction and IATA has revised its 2010 outlook from a loss of<br />
nearly USD 3 billion to a profit of USD 2.5 billion on the strength of a global traffic upturn. IATA, however,<br />
expects airlines in Europe to lose an estimated USD 2.8 billion for the full year, the only region anticipated to<br />
be in the red. From a Gategroup perspective, the North American market is stabilizing. The Asia<br />
Pacific and Latin America regions are developing positively, but a turnaround in Europe will<br />
only begin later in 2010. “Gategroup remains cautiously optimistic about the outlook for the remainder of<br />
2010,” Dubois said. “Based on these solid first half results and an anticipated recovery during the second<br />
half in Europe, all other things being equal, we now expect an EBITDA margin of close to 8% with continued<br />
strong operating cash flow.” #<strong>887</strong>.CAT6<br />
Chicago-based Flying Food Group (FFG) has been named by the U.S. Department of Commerce<br />
Minority Business Development Agency as the National Minority Global Supplier Distributor of<br />
the Year. FFG Founder and CEO Sue Gin will accept the award in a ceremony in Washington, D. C. in late<br />
August. “As a Chinese-American woman who has built an international business by providing multi-ethnic<br />
meals for airline passengers from around the globe, as well as for consumers of varied retail meals-on-thego<br />
and snacks,” said Gin. “My business has been fuelled by diversity.” FFG services more than 55 airline<br />
customers, primarily international, and retail partners including more than 4200 U.S. Starbucks cafes, from<br />
17 U.S. facilities and one in Shanghai, China. The company has over 3200 employees worldwide, including<br />
several hundred at the Shanghai facility. Some 80% of the employees are women and minorities. “We have<br />
many long-term employees,” Gin said. “They have bought homes, sent their kids to college, and participate<br />
fully in their communities. Our wages and salaries have wide distribution. And because of our national<br />
network of production facilities, the taxes that FFG pays contribute to many regions, as well as the Federal<br />
Government. #<strong>887</strong>.CAT7<br />
Airport restaurants & lounges<br />
A bid from SSP America was recently ranked first by Los Angeles International Airport staff and<br />
management to improve the culinary offerings at several of the airport’s terminals. Representing<br />
14 of the city‟s top food & beverage enterprises, the potential chefs and restaurateurs of the near-future at<br />
LAX gathered at Patina in Downtown to offer samples of what the food options at LAX could be once the<br />
F&B contract is given the final go-ahead by officials. “We‟re very excited to be a part of seeing LAX change<br />
and become a place where people will be able to experience and know that we‟re a city that‟s full of passion<br />
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and innovation and excited about food,” said Border Grill‟s chef Susan Feniger, who was on hand with<br />
business partner Mary Sue Milliken to share samples of their Yucatan Pork Tacos. Pat Murray, Senior Vice<br />
President of SSP America says they have been working on this project for over two years, and that it<br />
reflected a perfect answer to Mayor Antonio Villaraigosa‟s wish to improve the food choices at LAX. Murray<br />
calls the shift in the food programme at LAX a “cultural expression” of Los Angeles, and a reflection of<br />
society‟s wish to move away from fast food, as well as a result of the restaurant industry responding to the<br />
will of customers, who now want something different in food at the airport. Murray said construction of the<br />
new dining venues could begin as soon as January 2011. #<strong>887</strong>.CAT8<br />
A local company has signed a franchise agreement to open 35 UFood Grill locations throughout<br />
the U.S. Southwest over the next five years. Congusto LP, a new venture between Gerald and Troy<br />
Alley, will focus the UFood Grill expansion primarily on the Lone Star State, according to Charles Cocotas,<br />
President & COO of UFood Grill. The new units will likely be located in non-traditional retail<br />
settings such as airports, medical centres/office buildings and college campuses, as well as<br />
government facilities and military bases.<br />
Boston-based UFood Grill is a fast-casual restaurant concept that provides healthy food that also tastes<br />
good. It was created by George Naddaff, who founded Boston Market. Naddaff serves as the chairman and<br />
CEO of UFood Grill. Currently, UFood Grill has two locations in the Southwest - one in Dallas/Fort Worth<br />
International Airport and one in Parkland Health & Hospital System in Dallas. Additionally, it has several<br />
restaurants in its hometown of Boston including Boston-Logan International Airport and just opened a<br />
location in Cleveland Hopkins International Airport. #<strong>887</strong>.CAT9<br />
The international travel retail and catering giant Autogrill Group has recorded a 5.4% rise in<br />
consolidated revenues to EUR 2.80 billion in the first half of 2010, compared with the corresponding<br />
2009 period. EBITDA grew by 3.5% to EUR 265.7 million in the first six months of the year. The company<br />
said the growth in revenue was “more relevant in the airports, driven by the return of business<br />
traffic and long-distance flights”, adding that sales performed well in the U.S. and the U.K. while Spain<br />
showed positive signs of recovery.<br />
In the first half Food & Beverage sales totalled EUR 1.835 billion, an increase of 3.4% (+3% at<br />
comparable rates) against the EUR 1.774 billion in the same period 2009. This result was achieved despite<br />
the unfavourable weather conditions which penalized traffic in Europe and the United States, above all in the<br />
first quarter, as well as the low temperatures which, primarily in Italy, limited sales, in particular of<br />
beverages. The results for the airport activities were better than those achieved along the motorways, while<br />
railway stations benefited from the new openings in Italy and the temporary shift of passengers to this<br />
channel during the period impacted by the volcanic ash phenomenon. In U.S. airports, while passenger<br />
traffic was largely in line with the lows recorded in the prior year (+0.1%), sales increased 5.2% (+3.2% at<br />
comparable rates). The airport channel (+7%; +6.5% on a comparable basis, against traffic which rose<br />
5.2%), the railway stations and shipboard catering (+7.4%) all made positive contributions. #<strong>887</strong>.CAT10<br />
The Servisair Executive Lounge at London-Luton Airport has officially opened. The launch<br />
followed a competition inviting members of the public to suggest names with a local emphasis for the<br />
lounge. Following hundreds of entries, „The Someries‟ - named after a castle near the airport - was selected.<br />
The official opening was attended by representatives from the airport and Servisair Management.<br />
The Someries is the most recent addition to the network of Servisair lounges in the U.K. and<br />
offers passengers executive lounge facilities on a pay-per-use basis. Visitors to the lounge enjoy<br />
complimentary drinks (alcoholic and soft), light refreshments and a relaxing environment in which to wait for<br />
their flight. Other facilities include upgraded seating, complimentary newspapers and magazines, internet<br />
access and helpful Servisair staff. -- Annual membership of Servisair Lounges costs GBP 250 per person,<br />
giving unlimited access all year in any of the Servisair locations in the U.K., the Netherlands, and Denmark.<br />
Annual members can take a guest in to the lounge for free when flying. Access to the lounge is available<br />
three hours before flight departure. #<strong>887</strong>.CAT11<br />
Delta Air Lines says it will ‘reinvent’ the customer dining experience at New York’s LaGuardia<br />
Airport with the introduction of 13 new food & beverage concepts throughout its main terminal<br />
facility. Delta is working with renowned airport restaurateur OTG Management to develop the<br />
concepts exclusively for the carrier‟s LaGuardia terminal. The new dining experience will include distinct F&B<br />
concepts and brands, an expansive gourmet food hall, coffee bars, and a wine bar. OTG Management will<br />
Copyright © 2010 – <strong>Momberger</strong> Aviation <strong>Catering</strong> News Page 4 of 7
own and operate each of the new dining establishments and has assembled a group of New York City‟s top<br />
chefs – including Riad Nasr, Lee Hanson, Michael Lomonaco, Dominick DeMarco, Jamison Blankenship, Jim<br />
Lahey, and Jason Denton – as well as restaurateurs Chris Cannon and Garrett Oliver to create restaurant<br />
concepts that are exclusive to the terminal. Delta said that the redesign is one of several major investments<br />
it is making in New York and reflects a commitment to enhance the customer experience. The project will be<br />
launched in phases, started on 21 August 2010 with the first four restaurants: Bisoux (Provençal cuisine),<br />
Prime Tavern (modern American steakhouse), Tagliare (New York-style pizzeria,) and Pat LaFrieda (unique<br />
and classic burger combinations). The full redevelopment of the space is expected to be complete by<br />
summer 2011.<br />
The new restaurants replace mainstream airport concepts that have existed at the terminal for<br />
more than a decade. In addition to new cuisine, each new restaurant will feature inviting design, lighting<br />
and music created by New York-based design firm ICRAVE and custom music provider EL Media Group. “As<br />
part of our aggressive plan to invest in and improve our main terminal at LaGuardia, Delta is fully committed<br />
to enhancing the experience for our New York customers with superior amenities that include outstanding<br />
food & beverage choices,” said Delta Senior Vice President – New York Gail Grimmett. “We‟re confident that<br />
the unique concepts we‟re developing with OTG at LaGuardia will reinforce our efforts to become New York's<br />
preferred airline, offering our passengers the best customer experience available in airport dining.”<br />
OTG Management is an award-winning airport restaurateur with more than 80 restaurants and<br />
eateries in eight airports (New York-LaGuardia, New York-JFK, Boston-Logan, Tucson, Washington<br />
National, Orlando, Chicago-O‟Hare, and Philadelphia). Since its entry into airports in 1996, OTG has been<br />
recognized throughout the industry for its strong customer focus and innovation and has become a pioneer<br />
of the industry with hallmark programmes focused around sustainability and customer-friendly technologies.<br />
#<strong>887</strong>.CAT12<br />
Airline news<br />
Hong Kong-based Dragonair has announced the launch of an inflight promotional menu<br />
featuring Chinese dishes from the Lei Garden restaurant that will be served in all classes on<br />
several of its flights. The first of the dishes were boarded on the airline‟s flights from Hong Kong to<br />
Beijing and Shanghai. Another selection was served in First and Business on flights from Hong Kong to<br />
Taipei and Kaohsiung in Taiwan. “Lei Garden, a Michelin-starred restaurant, needs no introduction to the<br />
Hong Kong community. It is well-known for its high quality and creative cuisines,” said Cecilia Leung,<br />
Manager - Inflight Services for Dragonair, when announcing the partnership. The Lei Garden Restaurant<br />
Group has been a favourite among Hong Kong diners. Lei Garden Restaurant Senior Manager (Operations)<br />
Taylor Pang said: “The Lei Garden Restaurant Group is very honoured to be invited by Dragonair to provide<br />
recipes for its inflight meals. We are certain that the internationally acclaimed service of Dragonair coupled<br />
with our Michelin-rated Chinese cuisine will take dining in the air to even greater heights.” -- The new<br />
association comes on the heels of Dragonair‟s partnership with JW‟s California and Dynasty restaurants.<br />
They are part of a summer where the airline has observed its 25th anniversary (#884.CAT15). Some of the<br />
authentic Lei Garden dishes will be served on Dragonair through July 2011. #<strong>887</strong>.CAT13<br />
With the start of the Islamic holy month of Ramadan, Emirates has undertaken several<br />
initiatives to ensure the comfort and care of fasting customers. For flights departing close to Iftar,<br />
Emirates will provide small snack boxes at the boarding gates. These boxes containing vegetable calzone,<br />
namoura dessert, dates, water, and a laban drink to serve as a quick snack so that passengers can break<br />
their fast immediately. Passengers who are in flight when the sun sets will be informed of the Iftar time by<br />
the captain. Iftar will be determined based on where the aircraft is located at the time the sun goes down.<br />
Large Iftar meal boxes will be served to fasting passengers in flight and will comprise an array of traditional<br />
Arabic dishes including hummus with crudités, mini Arabic bread, traditional chicken shawarma, pistachio<br />
baklava, dates, banana, laban drink, calzone, dried apricots and prunes, and roasted almonds. The meal<br />
box, designed by Emirates‟ chefs, will be served in Economy, with a similar selection of foods served to<br />
fasting passengers in both Business and First Class.<br />
“While we take pride in our cultural diversity, Emirates‟ foundation is rooted in Islamic culture, and we are<br />
committed to ensuring that our Muslim passengers are well looked after during the holy month of<br />
Ramadan,” said Robin Padgett, Vice President of Aircraft <strong>Catering</strong> at Emirates. “Our non-fasting passengers<br />
will continue to enjoy the world-class meals Emirates is globally known for.” Non-fasting passengers<br />
travelling on Umrah and Jeddah flights will receive a cold meal instead of the regular hot meal for all flights<br />
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taking off after sunrise and before sunset, in respect to the many Muslim passengers completing Umrah on<br />
these flights. #<strong>887</strong>.CAT14<br />
Thai <strong>Airways</strong> and Singapore’s Tiger <strong>Airways</strong> are set to form a new low cost carrier to be called<br />
Thai Tiger and due to start flying out of Bangkok’s Suvarnabhumi Airport early in 2011. While<br />
destinations are yet to be announced, the short-haul, point-to-point routes will be operated using Airbus<br />
A320 aircraft, flying within a five hour radius. Tony Davis, Tiger <strong>Airways</strong>' CEO did say, however, that<br />
Bangkok is a key gateway to the whole of South East Asia, and that spreading its „paw-print‟ would mean<br />
“greater economies of scale” for the airline. “From its base at Suvarnabhumi Airport, Thai Tiger will be well<br />
positioned to also serve destinations in North Asia and the Indian sub-continent,” he said. Thai <strong>Airways</strong> will<br />
own 51% of the company, with Tiger <strong>Airways</strong> owning the remaining 49%. Piyasvasti Amranand, Thai<br />
Airway's President, said: “With its disciplined approach to the low-cost model, Tiger <strong>Airways</strong> has proven that<br />
it has the right approach to competing effectively in the growing low-fare travel market in Asia.” Due to<br />
liberalization policies, he expects to see growth in the low-cost carrier market in Asia. #<strong>887</strong>.CAT15<br />
In July 2010, Thai <strong>Airways</strong> began a ‘dish of the month’ promotion that will be held for two days<br />
in subsequent months. On its domestic routes, the airline served Tom Yum Koong Fried Rice on<br />
international and domestic Business Class in July. The meal was teamed with a mixed vegetable salad on<br />
northern and southern routes and two different cakes. International routes on those days featured Chinesestyle<br />
stir-fried tiger prawns in Royal Class and Hong Kong style sweet and sour stir fried pork in Economy<br />
Class. The airline says the feature is a gesture of appreciation to its customers as it continues with its 50th<br />
anniversary celebration. #<strong>887</strong>.CAT16<br />
Etihad <strong>Airways</strong> has been handed security approval to start U.S. flights from the new Terminal 3<br />
at Abu Dhabi International Airport. Passengers flying to Chicago and New York will now checkin<br />
and board from T3. Premium customers flying to the U.S.A. can now access Etihad‟s First and Business<br />
class check-in and lounges in T3. In addition to the U.S. destinations, flights to Cochin, Islamabad, Karachi,<br />
Lahore, and Peshawar now operate from Terminal 3, switching from Terminal 1. Flights to Colombo and<br />
Moscow will move to T1, the airline added. -- T3 opened in January 2009, taking the airport to an annual<br />
capacity of 12 million passengers. It is expected that passenger numbers will reach this level in 2011. Peter<br />
Baumgartner, Etihad <strong>Airways</strong>‟ Chief Commercial Officer, said: “We are pleased to now be able to offer our<br />
U.S.-bound customers the convenience and luxury of Terminal 3.” #<strong>887</strong>.CAT17<br />
Waste management<br />
At London-Stansted Airport, over 60 tonnes of waste has been diverted from landfill in the past<br />
three months, thanks to the latest re-cycling initiative that is keeping the airport on-track to<br />
achieve its target of zero waste to landfill by 2015. “Developing new re-cycling methods is a key<br />
priority for my team and the introduction of our food composting initiative, where catering companies<br />
separate food waste into biodegradable bags, has seen great results in just the first three months,” said Dr<br />
Andy Jefferson, Head of Environment at Stansted Airport. “Just over ten years ago, 93.5% of waste at<br />
Stansted went directly to landfill. Today, over 50% of waste is re-cycled and our ambition is to be sending<br />
zero waste to landfill by 2015. The catering companies at Stansted grabbed the cost-saving benefits<br />
associated with separating food waste for composting with both hands, engaged staff and through their<br />
focus and commitment over 60 tonnes of food waste was diverted from landfill between May and July this<br />
year. In 2009, we worked with Cranfield University to review our waste collection methods and implement<br />
more efficient, streamline collection services across the airport site. We‟re already reaping the benefits of<br />
that work with over 1300 tonnes of waste re-cycled or composted in the first half of this year, that's nearly<br />
52% of total airport waste collected. We will continue to work with businesses across the site that produce<br />
high levels of waste and support them to develop plans to not just reduce waste but to increase recycling.<br />
Our motto is „Reduce and Reuse‟ and we will do all we can to achieve the challenging targets that we‟ve set<br />
ourselves as a business to send zero waste to landfill by 2015.” #<strong>887</strong>.CAT18<br />
Waste management is an industry-wide problem and there are many approaches to the problem. With its<br />
new system of sending some 2500 tonnes of inbound waste a year to a new energy-from-waste<br />
facility a few miles from London-Heathrow, Alpha has become the first caterer at the airport to<br />
completely eliminate the use of landfill. As airline waste tends to be too wet for incineration, some of<br />
the wet waste is diverted out of the stream by Alpha staff and a valve was installed at the bottom of the<br />
Copyright © 2010 – <strong>Momberger</strong> Aviation <strong>Catering</strong> News Page 6 of 7
compactor so that practically dry waste is now transported to the waste plant, which generates electricity for<br />
the national grid. So far, Alpha has no direct cost benefit from the system, but the company plans to<br />
increase the recycling of plastic and is looking into ways of reducing transport costs and the weight of the<br />
waste sent to the incineration plant. #<strong>887</strong>.CAT19<br />
Suppliers<br />
Ten years ago, Singapore-based Diethelm Keller Aviation Pte Ltd (DKA) launched its first allaluminium<br />
light-weight meal cart design. The company now has made quantum improvements to the<br />
design. With the continued emphasis to shed more dead weight inside the aircraft to reduce fuel<br />
consumption as well as carbon emission, DKA successfully designed and developed a meal cart that<br />
is 20% lighter than most existing lightweight carts, including its own earlier model! At 16.5 kg for a<br />
full-size cart, the weight is only slightly higher than the composite carts available today though at easily 30%<br />
less than the composite cart price. While DKA can also lay claim to have developed composite carts with the<br />
full-size weighing in at only 15 kg, the costs of the raw material needed to pass all airworthiness<br />
requirements are still prohibitive, which has delayed the decision to market the product. DKA‟s Design<br />
Engineering is still pursuing this course of development however to satisfy customers‟ desire to have lighter<br />
weight and greener equipment that is reasonably priced. DKA‟s Ultra Lightweight meal carts are made of<br />
aluminium, a recyclable material and the same material the aerospace industry has trusted for decades.<br />
Gross weights for a full size cart remains at 113.4 kg (250 lbs) and at 68 kg (150 lbs) for a half size – the<br />
highest in the industry. This shows that the equipment‟s structural strength is not compromised. The thermal<br />
performance has also been enhanced so that the food is more evenly chilled, thus lessening possible<br />
bacterial growth and possibly lowering the energy consumption of the galley refrigeration system used.<br />
Contact via www.diethelmkelleraviation.com #<strong>887</strong>.CAT20<br />
Events<br />
14 - 16 September 2010, Long Beach, CA/USA<br />
2010 IFSA Annual Conference & Exhibition at the Long Beach Arena, co-located with the Aircraft Interiors<br />
Expo which will have a dedicated Inflight Services Zone. Details online: www.aircraftinteriorsexpo-us.com or<br />
www.ifsanet.com<br />
31 Oct. – 2 Nov. 2010; Dubai/UAE<br />
ITCA Dubai 2010 Exhibition & Conference. The 5th Travel <strong>Catering</strong> Services Exhibition will take place at the Dubai<br />
International Convention & Exhibition Centre alongside ITCA‟s Dubai 2010 Conference. ITCA Dubai will be held in Hall 7.<br />
Together with the Speciality Food Festival and Sweets & Snacks Middle East, the three shows will fill halls 7 and<br />
8, conveniently located next to Convention Gate entrance and the Novotel hotel. Details online: www.itcanet.com or<br />
www.itcadubai.com<br />
10 - 12 Nov. 2010, Shanghai/China<br />
FHC China 2010 - The 14th International Exhibition for the Food, Drinks, Hospitality, Foodservice, Bakery & Retail<br />
industries at the Shanghai New International Expo Centre (SNIEC). Details online: www.allworldexhibitions.com<br />
15 - 17 February 2011, Nice/France<br />
ITCA 2011 Networking & Tradeshow Forum. Details online: www.itcanet.com<br />
5 - 7 April 2011, Hamburg/Germany<br />
2011 Aircraft Interiors Expo organized by Reed Exhibitions at Hamburg Messe. Details online:<br />
www.aircraftinteriorsexpo.com<br />
Editors/Publishers: Karin & Manfred <strong>Momberger</strong><br />
Editorial office/subscriptions: <strong>Momberger</strong> Aviation <strong>Catering</strong> News,<br />
D-71277 Rutesheim/Germany<br />
Phone: (7152) 997 760 Fax: (7152) 55 005<br />
e-mail: info@Aviation<strong>Catering</strong>News.eu Internet: www.Aviation<strong>Catering</strong>News.eu<br />
Copyright © 2010 – <strong>Momberger</strong> Aviation <strong>Catering</strong> News Page 7 of 7