Catering Momberger 887 - Surinam Airways

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and innovation and excited about food,” said Border Grill‟s chef Susan Feniger, who was on hand with business partner Mary Sue Milliken to share samples of their Yucatan Pork Tacos. Pat Murray, Senior Vice President of SSP America says they have been working on this project for over two years, and that it reflected a perfect answer to Mayor Antonio Villaraigosa‟s wish to improve the food choices at LAX. Murray calls the shift in the food programme at LAX a “cultural expression” of Los Angeles, and a reflection of society‟s wish to move away from fast food, as well as a result of the restaurant industry responding to the will of customers, who now want something different in food at the airport. Murray said construction of the new dining venues could begin as soon as January 2011. #887.CAT8 A local company has signed a franchise agreement to open 35 UFood Grill locations throughout the U.S. Southwest over the next five years. Congusto LP, a new venture between Gerald and Troy Alley, will focus the UFood Grill expansion primarily on the Lone Star State, according to Charles Cocotas, President & COO of UFood Grill. The new units will likely be located in non-traditional retail settings such as airports, medical centres/office buildings and college campuses, as well as government facilities and military bases. Boston-based UFood Grill is a fast-casual restaurant concept that provides healthy food that also tastes good. It was created by George Naddaff, who founded Boston Market. Naddaff serves as the chairman and CEO of UFood Grill. Currently, UFood Grill has two locations in the Southwest - one in Dallas/Fort Worth International Airport and one in Parkland Health & Hospital System in Dallas. Additionally, it has several restaurants in its hometown of Boston including Boston-Logan International Airport and just opened a location in Cleveland Hopkins International Airport. #887.CAT9 The international travel retail and catering giant Autogrill Group has recorded a 5.4% rise in consolidated revenues to EUR 2.80 billion in the first half of 2010, compared with the corresponding 2009 period. EBITDA grew by 3.5% to EUR 265.7 million in the first six months of the year. The company said the growth in revenue was “more relevant in the airports, driven by the return of business traffic and long-distance flights”, adding that sales performed well in the U.S. and the U.K. while Spain showed positive signs of recovery. In the first half Food & Beverage sales totalled EUR 1.835 billion, an increase of 3.4% (+3% at comparable rates) against the EUR 1.774 billion in the same period 2009. This result was achieved despite the unfavourable weather conditions which penalized traffic in Europe and the United States, above all in the first quarter, as well as the low temperatures which, primarily in Italy, limited sales, in particular of beverages. The results for the airport activities were better than those achieved along the motorways, while railway stations benefited from the new openings in Italy and the temporary shift of passengers to this channel during the period impacted by the volcanic ash phenomenon. In U.S. airports, while passenger traffic was largely in line with the lows recorded in the prior year (+0.1%), sales increased 5.2% (+3.2% at comparable rates). The airport channel (+7%; +6.5% on a comparable basis, against traffic which rose 5.2%), the railway stations and shipboard catering (+7.4%) all made positive contributions. #887.CAT10 The Servisair Executive Lounge at London-Luton Airport has officially opened. The launch followed a competition inviting members of the public to suggest names with a local emphasis for the lounge. Following hundreds of entries, „The Someries‟ - named after a castle near the airport - was selected. The official opening was attended by representatives from the airport and Servisair Management. The Someries is the most recent addition to the network of Servisair lounges in the U.K. and offers passengers executive lounge facilities on a pay-per-use basis. Visitors to the lounge enjoy complimentary drinks (alcoholic and soft), light refreshments and a relaxing environment in which to wait for their flight. Other facilities include upgraded seating, complimentary newspapers and magazines, internet access and helpful Servisair staff. -- Annual membership of Servisair Lounges costs GBP 250 per person, giving unlimited access all year in any of the Servisair locations in the U.K., the Netherlands, and Denmark. Annual members can take a guest in to the lounge for free when flying. Access to the lounge is available three hours before flight departure. #887.CAT11 Delta Air Lines says it will ‘reinvent’ the customer dining experience at New York’s LaGuardia Airport with the introduction of 13 new food & beverage concepts throughout its main terminal facility. Delta is working with renowned airport restaurateur OTG Management to develop the concepts exclusively for the carrier‟s LaGuardia terminal. The new dining experience will include distinct F&B concepts and brands, an expansive gourmet food hall, coffee bars, and a wine bar. OTG Management will Copyright © 2010 – Momberger Aviation Catering 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 chefs – including Riad Nasr, Lee Hanson, Michael Lomonaco, Dominick DeMarco, Jamison Blankenship, Jim Lahey, and Jason Denton – as well as restaurateurs Chris Cannon and Garrett Oliver to create restaurant concepts that are exclusive to the terminal. Delta said that the redesign is one of several major investments it is making in New York and reflects a commitment to enhance the customer experience. The project will be launched in phases, started on 21 August 2010 with the first four restaurants: Bisoux (Provençal cuisine), Prime Tavern (modern American steakhouse), Tagliare (New York-style pizzeria,) and Pat LaFrieda (unique and classic burger combinations). The full redevelopment of the space is expected to be complete by summer 2011. The new restaurants replace mainstream airport concepts that have existed at the terminal for more than a decade. In addition to new cuisine, each new restaurant will feature inviting design, lighting and music created by New York-based design firm ICRAVE and custom music provider EL Media Group. “As part of our aggressive plan to invest in and improve our main terminal at LaGuardia, Delta is fully committed to enhancing the experience for our New York customers with superior amenities that include outstanding food & beverage choices,” said Delta Senior Vice President – New York Gail Grimmett. “We‟re confident that the unique concepts we‟re developing with OTG at LaGuardia will reinforce our efforts to become New York's preferred airline, offering our passengers the best customer experience available in airport dining.” OTG Management is an award-winning airport restaurateur with more than 80 restaurants and eateries in eight airports (New York-LaGuardia, New York-JFK, Boston-Logan, Tucson, Washington National, Orlando, Chicago-O‟Hare, and Philadelphia). Since its entry into airports in 1996, OTG has been recognized throughout the industry for its strong customer focus and innovation and has become a pioneer of the industry with hallmark programmes focused around sustainability and customer-friendly technologies. #887.CAT12 Airline news Hong Kong-based Dragonair has announced the launch of an inflight promotional menu featuring Chinese dishes from the Lei Garden restaurant that will be served in all classes on several of its flights. The first of the dishes were boarded on the airline‟s flights from Hong Kong to Beijing and Shanghai. Another selection was served in First and Business on flights from Hong Kong to Taipei and Kaohsiung in Taiwan. “Lei Garden, a Michelin-starred restaurant, needs no introduction to the Hong Kong community. It is well-known for its high quality and creative cuisines,” said Cecilia Leung, Manager - Inflight Services for Dragonair, when announcing the partnership. The Lei Garden Restaurant Group has been a favourite among Hong Kong diners. Lei Garden Restaurant Senior Manager (Operations) Taylor Pang said: “The Lei Garden Restaurant Group is very honoured to be invited by Dragonair to provide recipes for its inflight meals. We are certain that the internationally acclaimed service of Dragonair coupled with our Michelin-rated Chinese cuisine will take dining in the air to even greater heights.” -- The new association comes on the heels of Dragonair‟s partnership with JW‟s California and Dynasty restaurants. They are part of a summer where the airline has observed its 25th anniversary (#884.CAT15). Some of the authentic Lei Garden dishes will be served on Dragonair through July 2011. #887.CAT13 With the start of the Islamic holy month of Ramadan, Emirates has undertaken several initiatives to ensure the comfort and care of fasting customers. For flights departing close to Iftar, Emirates will provide small snack boxes at the boarding gates. These boxes containing vegetable calzone, namoura dessert, dates, water, and a laban drink to serve as a quick snack so that passengers can break their fast immediately. Passengers who are in flight when the sun sets will be informed of the Iftar time by the captain. Iftar will be determined based on where the aircraft is located at the time the sun goes down. Large Iftar meal boxes will be served to fasting passengers in flight and will comprise an array of traditional Arabic dishes including hummus with crudités, mini Arabic bread, traditional chicken shawarma, pistachio baklava, dates, banana, laban drink, calzone, dried apricots and prunes, and roasted almonds. The meal box, designed by Emirates‟ chefs, will be served in Economy, with a similar selection of foods served to fasting passengers in both Business and First Class. “While we take pride in our cultural diversity, Emirates‟ foundation is rooted in Islamic culture, and we are committed to ensuring that our Muslim passengers are well looked after during the holy month of Ramadan,” said Robin Padgett, Vice President of Aircraft Catering at Emirates. “Our non-fasting passengers will continue to enjoy the world-class meals Emirates is globally known for.” Non-fasting passengers travelling on Umrah and Jeddah flights will receive a cold meal instead of the regular hot meal for all flights Copyright © 2010 – Momberger Aviation Catering News Page 5 of 7
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