3 March 2011 | Bangkok Air Catering, a unit of regional airline Bangkok Airways prepares inflight meals for more than 20 airlines, including Emirates and Qatar Airways, on flights out of Bangkok’s Suvarnabhumi Airport. In an entrepreneurial move, the company recently launched a new chain of delicatessen stores called Gourmet House, creating a new outlet for its meals. The first Gourmet House deli was opened in downtown Bangkok (Sukhumvit Soi) in mid-December 2010 and follows the airline’s earlier debut of catering services for private embassy and expat community parties.
Gourmet House’s selection of soups, meats, canapés and baked goods are prepared at Bangkok Air Catering’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. Gourmet House emphasises takeaway purchases, but the 130m2 deli can also seat about 30 people. Gourmet House says it wants to establish itself as one of Bangkok’s top places to score gourmet food, using local products whenever possible, many of which are cultivated on the company’s farms at Sukhothai.
According to Linus Knobel, managing director of Bangkok Air Catering, the Gourmet House franchise will help the company to make better use of capacity and resources at its airport catering facility, which currently produces 17,500 inflight meals per day against a full capacity of 25,000 meals. Bangkok Air Catering‘s 180 chefs have expertise in a wide range of international cuisines, and their skills can also be tapped for other distribution outlets, said Mr Knobel, adding that “taste, quality and hygiene are of the strictest standards for Bangkok Air Catering’s inflight meals, and these have found their way to Gourmet House as major selling points.” […] “It is the office workers and their bosses, the students and teachers, and the expats and their wives who yearn for a taste of New York or Milan, that we are catering to.” Read full article »
4 August 2010 | Thai Airways and Singapore-based Tiger Airways have joined forces to launch a new low-fare airline, called Thai Tiger Airways, in the first quarter of 2011. Thai Tiger will offer short-haul services out of Bangkok’s Suvarnabhumi International Airport and planned destinations include Chiang Mai, Phuket, Penang, Kuala Lumpur, Macau, Shenzhen and Chennai. THAI will have a 51% share in the new carrier.
Budget airlines are expanding rapidly throughout Asia and in 2009 accounted for 15.7 percent of total capacity (compared with just 1 percent in 2001), according to the Center for Asia Pacific Aviation. THAI has seen its market share on domestic routes drop from 80% to 50 % and its regional market share from 42% to 30 % over the last few years. Using the low-cost expertise of Tiger Airways will allow THAI to become more competitive in the fast-growing intra-Asian travel market, and prepare itself for the upcoming liberalization of the ASEAN skies in 2015. THAI already has a 39% stake in domestic low-cost airline Nok Air.
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1 July 2010 | ‘Puff & Pie’ is a bakery chain owned by Thai Airways Catering. Until recently, the 81 outlets across Thailand primarily offered a wide range of bakery items and beverages served onboard Thai Airways (THAI) and produced by the airline’s catering facilities. THAI Catering has just announced it will expand the product range at the Puff & Pie bakery chain in an effort to generate additional revenues to its regular airline catering operation.
Puff & Pie will offer a range of Thai and Chinese take-away meals, seven kinds of ready-made curry sauce and five styles of salad dressing, which are also used in THAI in-flight meals. The products will be sold under the airline caterer’s new ‘Eurng Luang’ brand and will initially be available at its Bangkok, Chiang Mai and Phuket Puff & Pie Bakery shops. THAI says it is aiming for the business traveler who had a good in-flight culinary experience, but has no time to prepare quality Thai food at home. Read full article »
24 February 2010 | Thai Airways (THAI) claims to be the first airline in the world to provide carbon footprint information on a number of signature dishes served on board. Since the beginning of 2010, the CO2 impact of two Thai signature dishes – Chicken Mussaman Curry with steamed rice (13.6 kg CO2 e per 250g serving) and Green Curry Kiew-Wan with steamed rice (13.9 kg CO2 e per 250g serving) have been printed on the inflight menu.
THAI says it hopes passengers become more environmentally conscious when they are aware of the amount of greenhouse gasses produced in the choice of meals offered in the menu. The CO2 labelling is the result of THAI’s participation in the Carbon Footprint Technical Cooperation Project for Thai Products, which was initiated by the Thai government.
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