INFLIGHT CATERING

Emirates crew use smartphones to take Business Class passengers’ F&B orders


images by PaddleYourOwnKanoo

Staff taking drink and meal orders using a digital device is a common thing in bars and restaurants around the world. Meanwhile, casual dining restaurant chains and airport F&B operators now let customers place their orders themselves, either via a tablet provided by the restaurant or via an app on their own smartphone.

Now the airline industry is taking its first steps in this digitally-enabled F&B service. Besides the handful or airlines – including Air New Zealand, Japan Airlines, FlyDubai and Virgin America – that allow passengers to place orders via the in-seat IFE system, Emirates has recently issued so-called ‘Meal Ordering Devices’ to all its flight attendants who work in Business Class.

Meal Ordering Device (MOD)
Cabin crew recruitment portal PaddleYourOwnKanoo reports that the MOD smartphones connect to a plug-and-play WiFi router which is separate from the onboard connectivity system that passengers use.

All the smartphones (Samsung Galaxy A7) are synced to communicate with one another for the duration of the flight, don’t have a SIM card, and have been blocked from running any applications apart from the bespoke Meal Ordering app.

“The orders are taken on a hand held device and are instantly reflected on a tablet in the galley. Each order is then prepared immediately making service faster, more efficient and more personal,” said Terry Daly, Divisional Senior Vice President, Service Delivery at Emirates.

As Australian Business Traveller rightly puts it: “With as many as 76 business class passengers on an Emirates A380, the technology is proving to be a significant time-saver in keeping those premium passengers feed and watered – as well as ensuring what they’re served is precisely what they ordered, without slip-ups.” Read full article »

Air France and star chef Joël Robuchon partner with Foodora to promote their cuisine

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As the flag carrier of a country that prides itself on its culinary excellence, Air France in the past years has been creative in promoting its onboard cuisine.

Besides partnering with many Michelin star chefs (like many carriers do), the airline regularly invites a chef to join a flight to personally introduce a new menu to passengers in Business and First.

A few years ago, Air France also toured with a food truck around Manhattan handing out free samples of its inflight meals to the public.

Now, in an ‘on trend’ initiative that builds upon the popularity of food delivery services such as Foodora, Deliveroo, GrubHub and Uber EATS, Air France has launching the ‘Bon Appétit’ campaign in Montreal.

To coincide with the grand opening of his new L’Atelier de Joël Robuchon restaurant in Montreal, Joël Robuchon – known as the chef with the most Michelin stars in the world –  has partnered with Air France and delivery app Foodora to give Montreal residents the chance to have a free three course meal delivered directly to their homes.

The offer runs from 9 to 15 December 2016 and each day 10 menus are made available via Foodora. Those who want to order the gourmet menu have to use a discount code (BONAPPETIT) to have the 3 course meal – which is priced at CAD 95 – delivered for free. All dishes are prepared in the chef’s new restaurant which opened to the public on 7 December. Read full article »

Brazil’s Azul partners with São Paulo food truck for new onboard menu

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By Raymond Kollau, airlinetrends.com

From its California origins, the food-truck phenomenon has exploded in cities across the world, evolving from chip stands into quality gourmet food.

Tapping into the food truck trend, about half a dozen airlines –  including Air France, Lufthansa, Austrian, Delta, United and Korean Air – in the past few years have sent their own branded gourmet food truck around the streets of cities around the USA as a means of promoting their on-board catering services.

And in order to promote the restaurants and cafes present at the Stockholm Arlanda,  the Arlanda Food Truck toured around Stockholm during the fall of 2013.

Azul x Buzina Food Truck
Now, Brazil’s Azul Airlines – known for its innovative products and services – has flipped the airline food truck concept by teaming up with Sao Paulo’s popular Buzina Food Truck to serve the food truck’s fare onboard (video here).

Starting this July, passengers in all classes onboard Azul’s A330s from Sao Paulo on routes to the United States and Portugal will be served menus designed by the Buzina food truck chefs and adapted to fly by LSG Sky Chefs. The onboard menu choices include Buzina staples like macaroni and cheese in Economy and artisan cheeseburgers in Business. Read full article »

Airlines and airports let passengers pre-order food via mobile apps

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This article also appeared in the December/January 2016 edition of Onboard Hospitality Magazine.

By Raymond Kollau, airlinetrends.com

Consumer behavior is changing. Smartphones make it quick and hassle-free to order goods online, or flag a taxi via Uber. This always-on, on-demand economy has generated a sense of entitlement to fast, simple, and efficient experiences as it taps into consumers’ appetite for greater convenience, speed, and simplicity. For example, analysis from Uber shows the longer Uber has been in a city, the less willing to wait for a car everyone becomes.

In the food and beverage industry, ordering and paying for food and beverages via tablet devices has become the new normal at casual dining chains such as Applebees and Chili’s across the USA, while airport restaurateur OTG has installed thousands of food-ordering iPads at half a dozen U.S. airports.

And a growing number of airlines – including Virgin America, Air New Zealand, Norwegian, Azul and Finnair – allow passengers to order meals, snacks and drinks via the IFE system in between regular meal services, while passengers onboard leisure carrier TUI Netherlands can order drinks and duty free via their own smartphone.

Skipping the queue
Saving consumers even more time, Starbucks this fall rolled out an order-ahead mobile application across all of its 7,000 stores in the USA, as well as across 150 Starbucks locations in London. As soon as people have ordered, the app gives them an approximate pickup time, and Starbucks estimates customers can save between 10 and 15 minutes using this option. A similar service is being tested by fast food chains McDonalds and Wendy’s.

At multiple airports in the USA, passenger can pre-order meals from airport restaurants, using mobile apps such as Grab, AirGrub and HMS Hosts’ B4 You Board, which saves them having to queue up for food and drinks, and provides some peace of mind for those who are running late for their flight.

Passengers using these pre-order apps select an airport restaurant, place an order, pay and schedule a time to pick up their meal. When they arrive at the restaurant in the departure hall the freshly made meal is waiting to be collected. Orders can be placed days in advance, or even when passengers are queuing at the security checkpoint. Read full article »

10 interesting airline passenger experience innovations launched in 2015

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At airlinetrends.com we continuously monitor the global aviation industry for product and service innovations launched by airlines in response to cultural, technological, and economic changes that influence airline customers’ needs and expectations.

The top product and service innovations we have selected to be among the most innovative concepts that have been launched this year reflect how airlines are becoming more creative in the design of new products and services as more airlines are embrading hospitality, design and technology as ways to differentiate the passenger experience.

Many of the examples on our list contain a major digital component, as the rapid adoption of smartphones and tablets, the option to be connected anywhere and anytime, and the self-service mindset of connected travellers, has created a huge momentum for airlines to come up with innovative products and services.

THE AIRLINETRENDS.COM TOP 10 INNOVATIONS FOR 2015

1. Netflix and Amazon inflight streaming deals are further proof of an IFEC revolution

By enabling passengers to stream content from Netflix and Amazon Prime onboard respectively Virgin America and JetBlue, satellite company ViaSat is also putting pressure on the current IFE content supply chain. ViaSat’s Don Buchman explained: “There was evolution happening and now it’s revolution. It’s similar to how the iPhone changed the mobile market. Amazon and Netflix are not traditional IFE players, but things are changing.” Read article »

2. Ryanair wants to become the ‘Amazon of travel’

Ryanair said it wants to become the ‘Amazon for travel’, with its new website to leverage personal data to offer customers hotel bookings and TripAdvisor-style reviews. Says Ryanair CEO Michael O’Leary, “We now have an opportunity with the new website to build Ryanair.com not just as the airline’s website but as a kind of Amazon for travel in Europe.” Read article »

3. KLM’s Happy Flow shows the future of the airport passenger process

KLM’s ‘Happy Flow’ aims to revolutionize the airport process and uses facial recognition technology as the basis of a single passenger token, removing the need for passengers to present their passport and boarding pass at multiple stages of the airport journey. Read article »

4. Finnair’s new A350 features a host of innovative passenger experience elements

Finnair has been the first European airline to take delivery of the A350 and has come up with a series of innovative features, such as a ‘Space Alive’ mood lighting concept, a ladies-only lavatory and free wifi in Business, duty free pre-ordering via the inflight portal and an IFE-based visual ‘flight stages’ timeline. Read article »

5. Brazilian ‘value carrier’ Azul goes long-haul with full-flat Business beds, SkySofas, walk-up bar and IFE-based ordering

Brazil’s Azul, which can be regarded as the Brazilian equivalent of JetBlue, recently launched its new A330 cabin, which includes a fully fledged Business Class cabin, Sky Sofas in Economy, a walk-up bar, and the option to order F&B via the in-seat IFE system. Read article »

6. TUI lets passengers order F&B and duty free inflight via their own devices

Netherlands-based leisure carrier Arke (part of the TUI Group) has launched a trial in which passengers can use their own devices to order beverages, snacks and duty free items. Cabin crew receive the orders made by passengers on their tablet devices. Read article »

7. Transavia lets passengers download IFE content to their own devices pre-flight

Transavia allows passengers to download movies and TV programmes to their own electronic devices before their flight. As soon as the passenger boards the aircraft, the pre-downloaded content is activated and it is then automatically deleted at the end of the journey. Read article »

8. Pre-ordering of food and beverages is getting more popular with airlines and airports

In today’s always-on, on-demand economy the notion of pre-ordering food and beverages has evolved from a rather dull thing to do towards a smart move that is about convenience and getting the things you way you want. Examples from forward-looking airlines and airport F&B outlets. Read article »

9. China Eastern trials ‘intelligent personal assistant’ for in-flight service

China Eastern has launched an airline-specific version of Microsoft’s ‘XiaoIce’ – an intelligent personal assistant – which on Wi-Fi equipped aircraft allows passengers to socialize with other passengers, contact the crew (who are equipped with tablets) and send post-arrival pick-up reminders to people on the ground. Read article »

10. Air New Zealand lounge guests can order their favourite coffee via their smartphone

Taking a cue from Starbuck’s , Air New Zealand now lets flyers order barista-made coffee via its smartphone app the minute they walk into one of the airline’s Koru Clubs around New Zealand. Read article »

TUI first airline to let passengers order food, beverages, duty free via their own devices

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Images from MI Airline. Arke’s ‘TUI Cloud’ is branded in the airline’s colours

By Raymond Kollau, airlinetrends.com

Earlier this year we reported on MI Airline’s AirFi box – a portable, battery-powered and self-scaling wireless local network. The AirFi solution is based around a small box which can be stowed in a luggage locker – instead of having to be installed in the aircraft, hence no certification is needed.

Launch customers of the AirFi box are Estonian Air, Transavia and Arke (part of tour operator TUI) – who are using the portable wifi network for inflight entertainment, and/or to connect the tablet devices of cabin crew.

TUI Cloud
Netherlands-based leisure carrier Arke – which later this year will be rebranded as TUI – has installed the AirFi box onboard its fleet of 3 B787, 1 B767 and 5 B737 aircraft for wireless entertainment purposes. The service is branded as ‘TUI Cloud’ and allows passengers to use their own devices to watch video content, read newspapers and play games.

Arke’s managing director Hans van de Velde tells TravConnect that the wireless service is appreciated by passengers. For example, on some flights 40 percent of passengers is reading De Telegraaf (the largest newspaper in the Netherlands) via TUI Cloud and the airline is considering not to carry the paper edition of the newspaper anymore.

According to Arke, the content and functionality of ‘TUI Cloud’ will be expanded with e-books, magazines (in partnership with publisher Sanoma) and newsfeeds in the coming months.

Ordering drinks, snacks and duty free
Arke is also the first airline in the world to let passengers order food, snacks and duty free items via their own devices for delivery to their seats. The airline is currently trialing the on-demand service on a select number of long-haul and short-haul routes. Read full article »

KLM brings colourful design to meals and trolleys in Economy

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By Raymond Kollau, airlinetrends.com

As the airline industry has always captured people’s imagination, airlines can tap into their local heritage to incorporate a bit of storytelling into the travel experience. Legacy carriers in particular can benefit from their ‘flag carrier’ status as a source of inspiration in designing the cabin experience, in order to move beyond the generic grey and blue environments.

KLM ‘Internationally Dutch’
A well-documented example is KLM’s ‘Internationally Dutch’ brand positioning, which has seen the airline collaborating with internationally well-known Dutch designers such as Victor&Rolf, Marcel Wanders and Hella Jongerius for respectively amenity kits, tableware and seat and interior design. According to KLM, customers have indicated that they appreciate KLM’s typically Dutch character, so it decided to embrace Dutch Design.

Delft Blue porcelain is also part of KLM’s Dutch heritage-inspired branding. Since the 1950s, the airline has handed out small ceramic replicas of historical Dutch houses filled with ‘genever’ (a Dutch style of gin) to passengers in Business Class, which are a popular souvenir item for many passengers.

In order to bring a contemporary style to its Business Class dining, KLM in 2011 began serving meals in Business Class on both short- and long-haul flights offered on tableware designed by Marcel Wanders. The designer (of Moooi and Droog Design fame) created porcelain, glassware, cutlery, linen and a tray for the airline in his signature shapely style.

‘Tasty Blue’ catering concept
Aiming to bring a touch of design to the dining experience in Economy on long-haul flights, KLM this fall will introduce a new catering concept which it has dubbed ‘Tasty Blue’.

According to KLM, the new service is based on the concept of a ‘set table’. Says Madeleine Braun, Product Manager Economy Class Long Haul at KLM, “With the new Tasty Blue concept, KLM will set the table for passengers in Economy. And a set table should be colourful and appealing, especially given the important role of packaging today in influencing the perception and experience of consumers.” Read full article »

Jetstar lets participants in TV cooking show create its new buy-on-board meal

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This case appears in the May 2015 edition of the Airline Marketing Benchmark, a monthly report by airlinetrends.com and Simpliflying that identifies the latest innovative marketing campaigns recently launched by airlines around the world. Learn more »

Value-based carrier Jetstar featured strongly on an April episode of the popular Australian competitive cooking show My Kitchen Rules, which presents teams of wannabe chefs squaring-off in culinary challenges that test teamwork, creativity and prowess in the kitchen.

In the episode airing April 13th, six duelling culinary teams found themselves in a hangar at Sydney Airport, gathered round a 787 Dreamliner in Jetstar’s bold black and orange livery.

The day’s challenge? To prepare an inflight meal for a plane full of hungry passengers that looked delicious, tasted great and fit into Jetstar’s signature back meal box… all in just 90 minutes. The prize? Victors would not only dodge elimination by securing passenger votes, but would also have their creation become the celebrity pre-order meal option on all Jetstar flight over 5.5 hours between April 14 and July 14 of this year.

In addition to enjoying significant brand exposure throughout the hour-long primetime reality show, Jetstar received plenty of coverage from other media outlets. The story was picked up and shared through social media by mainstream media such as the Sydney Morning Herald, advertising sources like B&T, and entertainment blogs including Sydney Confidential.

Morning talk show Sunrise even had its own correspondent and TV cameras on board to taste the different offerings.

The day after the show aired, Jetstar erected pop-up kitchens in Sydney, Melbourne and Perth that let the general public to try out its latest pre-order option. A Jetstar-produced video illustrating how the dish is prepared has been viewed nearly 1,500 times so far.

Airlines let food trucks do the promotion

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This case appears in the October 2014 edition of the Airline Marketing Benchmark, a monthly report by airlinetrends.com and Simpliflying that identifies the latest innovative marketing campaigns recently launched by airlines around the world. Learn more »

Food trucks are a hot phenomenon these days, evolving from chip stands into quality gourmet food on the go. As experiencing the products and services offered onboard has become an effective marketing tool for airlines to engage savvy consumers, a handful of airlines have capitalized on the food truck trend for marketing purposes.

For more on how airlines are using their onboard catering to engage the general public, see our contribution to this New York Times article “Ground-Level Tastings of the Best Food in the Sky.”

Air France, Austrian, Delta, United, Stockholm Arlanda Airport
For example, in March 2011 Air France sent their own gourmet food truck around the streets of New York City as a means of promoting their on-board catering services. The Air France truck featured dishes by Michelin Star Chef Joël Robuchon and was stationed at locations that were announced via Twitter and Facebook.

On a similar note, nearly a year prior to Air France’s food truck debut, Austrian’s coffee truck toured the streets of NYC as well. Austrian’s initiative was centred around its direct flights to Vienna, and the coffee service was a homage to traditional Viennese coffee and was distributed freely.

Also on the food truck and aviation roster in NYC was Delta Air Lines, who served hot cocoa, while United Airlines promoted the launch of a new route from San Francisco to Taipei this May by partnering with Taiwanese food truck Mamaliu to offer San Franciscans free lunches courtesy of United during a week.

The first airport to use a food truck to promote the restaurants and cafes present at the airport has been Stockholm Arlanda, which sent the Arlanda Food Truck around Stockholm during the fall of 2013. Read full article »

Heathrow Airport launches ‘onboard picnic’ service, offering F&B from 118 outlets

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By Raymond Kollau, airlinetrends.com

Realizing that a segment of passengers in Economy is willing to spend a bit more money in order to have a proper meal when flying, about ten full-service carriers around the world currently offer passengers in Economy the option to upgrade their meal for a fee, mostly on long-haul routes.

Austrian Airlines’ catering partner Do&Co has even opened a last-minute ordering desk at Vienna Airport where passengers can pre-order their meal up to just one hour before the departure of their flight.

Onboard picnic
Looking to take a (small) piece of the revenues that airlines generated with their buy-on-board F&B offerings, London Heathrow Airport has introduced a buy-before-you board initiative that offers passengers an ‘on-board picnic’ dining option where they can bring a bespoke ‘hamper’ (British for a meal takeaway box) with them on their flight.

The Daily Mail reports that the move from Heathrow comes after figures reveal about 20 per cent of passengers snub plane food, bringing their own airport-bought snacks on board a flight instead. A survey by the airport also showed that 70 percent of (British) passengers want flexibility about when they eat during their flight.

Available from all restaurants at Heathrow
Introduced by Gordon Ramsey’s Plane Food at Heathrow T5 a few years ago – and expanded earlier this year to some 70 restaurants – the service is now available at all of Heathrow’s 118 restaurants across its five terminals, which range from from chain cafés such as Pret a Manger and EAT, to restaurants including Heston Blumenthal’s The Perfectionist Café and Gordon Ramsay’s Plane Food, as well as Caviar House and The Gorgeous Kitchen. Read full article »

India’s low-cost carriers get creative with their buy-on-board food packaging

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By Raymond Kollau, airlinetrends.com

Along with basic objectives such as protection, preservation and convenience, attractive and fun packaging appeals to consumers’ emotions and brings a product alive, while clever packaging can also convince consumers to try something new just because of the way it looks.

As airlines are starting to approach the passenger experience in a more holistic way, they are also starting to pay attention to details such as the packaging of meals and drinks as an extension of their brand.

Or as Travel + Leisure magazine put it recently: “From hyper-local delicacies to iconic sweets, the best in-flight snacks deliver a sense of place, express an airline’s personality—and make a tasty souvenir.”

Adds Nikos Loukas of airline food website InflightFeed, “Airline food packaging needs to be fun and engage the customer during the meal service, it gives them something to think about but can also work as inflight entertainment.”

Two great examples of attractive and fun food packaging can be found in India, where low-cost carriers JetKonnect and IndiGo have come up with quirky buy-on-board ranges.

JetKonnect
Mumbai-based JetKonnect, the low-cost subsidiairy of Jet Airways, has hired local ad agency Grandmother to make plane food something passengers might actually want to eat, via fun packaging that features Indian touches.

Each item on the buy-on-board menu tells a different story of the ‘love’ for food. For example, the packaging of the savoury pastry samosas is the tale of ‘Sam’ meeting ‘Hosa’, while a tin of nuts features ‘Dr. Nutman.’ The cookie packet is an ode to a robber, and features the words ‘chor-police’ (robber-cop in Hindi). Stories featuring each of the characters are printed on the colorful packets.

According to Grandmother, JetKonnect approached the agency to reinvent its entire line of on-board perishable and non-perishable products. Since the packaging system involved multiple products in different materials, the agency invented a story that would tie all products into one umbrella story that would engage, educate and inform, all the while making food fun and and enjoyable.

Or as Grandmother puts it: “Value is being surprised and delighted when you least expect it. Why should packaging be static? Why can’t it be a story in itself? Can it make someone read before grabbing a bite?”
Read full article »

South African LCC kulula partners with Unilever to surprise passengers with free meal

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By Raymond Kollau, airlinetrends.com

It is a well-known fact that the reason airplane food is often bland or boring is partly due to the pressurized airplane environment and the cool, dry cabin air, which dulls passengers’ tastebuds and leaves them with a muted perception of salty and sweet.

Kulula.com x Robertsons ‘SkyDine’
Combining several onboard hospitality trends – such as the growing number of airlines that organize ‘micro-events’ up in the air in order to put an original twist to the flight, the rise of brand collaborations to improve the passenger experience, and the popularity of generosity as a marketing tactic – South African LCC kulula.com and Unilever-owned Robertsons Herbs and Spices recently surprised unsuspecting kulula.com passengers on flights from Johannesburg to Cape Town with a three-course fine dining experience courtesy of Robertsons Spices.

On March 5th,  bloggers and food journalists from Cape Town and Johannesburg were invited by kulula.com to a surprise flight to Johannesburg, and on the return flight to Cape Town, South African celebrity chef and MasterChef South Africa judge Reuben Riffel introduced the surprise three-course meal which he had designed, and which was prepared by airline catering company Foodirections.

Riffel introduced his 3-course menu, emphasising that the flavours had to be stronger, due to the 35000 feet height at which the meal was eaten. The starter was a feta and leek tartlet; the main course a pistachio and black pepper crusted beef fillet; ended off with a dessert of ‘milk-a-roon mini sweet short crust pastry filled with cinnamon and mixed spice custard and Turkish delight’.

Three other kulula.com flights from Johannesburg to Cape Town surprised passengers with the same three-course meal. Read full article »

Servair chefs make a weekly ‘surprise’ appearance onboard an Air France flight

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By Raymond Kollau, airlinetrends.com

Food has become a new battleground for airlines with almost any major airline collaborating with a high-profile Michelin-star chef in order to lift the quality (and add credibility) of their inflight menus in Business and First.

Culinary theater
Besides upping the ante when it comes to the quality of food served to their premium passengers, airlines such as Turkish Airlines, Austrian (both served by DO&CO), Etihad and Gulf Air employ so-called Sky Chefs in order to provide an extra dimension to the inflight dining experience. Although the limitations of the onboard galley equipment allows onboard chefs to prepare little other than for example a fresh omelet egg for breakfast, they can customize the meals to passengers’ preferences, add a little culinary theater when serving the meals, and are more experienced in the precise handling of the galley equipment.

Micro events
Estonian Air, meanwhile, a few years ago came up with an innovative twist of the onboard chef concept. During one year, the airline each month asked a different Estonian restaurant to prepare a Business Class menu with the restriction that all participating restaurants had to stay within the same budget that Estonian Air reserves for its catering company, LSG Sky Chefs. Furthermore, each restaurant chef personally presented his or her menu to passengers onboard a monthly ‘gourmet flight’.

On a similar ‘experiential’ note, Virgin Australia in October 2013 surprised passengers on board a flight from Sydney to Perth with a traditional tiered-tray high tea service at 40,000 feet, designed and served by the airline’s resident chef, Luke Mangan.

Air France, meanwhile, had Michelin-starred French chef Michel Roth unveil his new gourmet creations to Air France Business class customers on board a Paris-Montreal flight in early 2013 (video here).

The airline has also listed Colin Peter Field, head bartender at the famous Hemingway Bar of the Ritz Hotel in Paris, to mix inflight cocktails for customers in La Première and Business class in November 2013 in what it called “Bar Hemingway in the Sky.” This collaboration will be continued in March of this year on an Air France flight from Paris to Tokyo, with additional destinations in 2014 to include Hong Kong, Sao Paulo, Shanghai, Moscow, Singapore, and Seoul.
Read full article »

Virgin Australia’s consulting chef Luke Mangan offers restaurant guests a sample of airline food at his ‘Test Kitchen’

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By Raymond Kollau, airlinetrends.com

In the past few years, Virgin Australia has transformed from a cheap and cheerful low-cost carrier to a ‘no-frills chic’ airline in order to appeal to more travellers in Australia, especially those travelling on business.

On the catering front, the airline has teamed with top Australian chef Luke Mangan as its consulting chef. The well-known restaurateur is responsible for all menus served onboard the airline and in its lounges, and came on board several years ago after he cooked for Richard Branson on Branson’s Caribbean retreat, Necker Island.

Test Kitchen
Since May of this year, Mangan is offering customers the chance to sample ideas for new Virgin Australia airline meals at his new headquarters in Sydney. Earlier this year, Mangan opened its ‘Headquarters by Luke Mangan’ in a former warehouse in trendy Dank Street in Sydney.

The building includes a mix of a head office, warehouse, the ‘Mojo’ wine and tapas bar, a new formula called ‘Test Kitchen’, and a dining and functions space all under the same roof. The large open space is fitted with polished concrete floors, industrial furnishings, hanging light bulbs encased in cage-like structures and lofty ceilings stacked with crates of Mangan’s branded products and is inspired by a typical New York style warehouse.

As the name suggests, the Test Kitchen is an open plan test and development kitchen to develop and test new recipes for Mangan’s roster of national and international restaurants. It is here that guests will randomly be given the chance to eat airline meals and vote on them.
Read full article »

Delta provides cabin crew with Nokia Lumia ‘onboard retail’ smartphones

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By Raymond Kollau, airlinetrends.com

Equipping airline cabin crew with tablets and smartphones is the latest step in continued efforts by airlines to increase their onboard retail revenues.

Since the end of 2012, American Airlines has been equipping its 17,000 flight attendants with Samsung Galaxy Note handheld devices, saying trials revealed that crew liked the fact that they could hold the device in one hand and easily slip it into a pocket – which is not always possible with a larger tablet. Besides being a means to provide crew with the latest passenger information, American uses the devices for onboard transactions such as the purchase of food and beverages inflight.

Meanwhile in the US, low-cost carrier Allegiant has provided its cabin crew with iPads that feature the FlyDesk app from its subsidiairy Allegiant Systems, while in Europe TUI (Arkefly) has deployed MI.Airline’s Connected Crew solution using 7-inch Samsung tablets.

Delta x Nokia Lumia
The latest airline to provide its crew with a next-generation point-of-sale (POS) device is Delta Air Lines. The airline at the end of August started the roll-out of Windows Phone 8-based Nokia Lumia 820 handheld devices to flight attendants (or inflight professionals as Delta likes to call them) around the world in an effort to streamline the process for purchasing items on board and to put key flight information at their fingertips.

Under the agreement, AT&T will equip more than 19,000 Delta flight attendants with Nokia Lumia devices powered by Microsoft Dynamics mobile point-of-sale platform on Windows Phone 8, with a Delta-specific customer experience developed by Accenture-subsidiary Avanade to operate over Wi-Fi and AT&T’s 4G LTE Network.

Flight attendants began testing the Nokia smartphones during flights in June 2013 and in-flight trials have shown that the new solution is already around 10 percent faster than Delta’s previous systems.

Says Michael Griffiths, Global Managing Director, Retail and Distribution, Microsoft Dynamics, “The company decided to make the move after running into significant challenges with the limitations of its legacy point of sale devices. Yes, they could capture transactions for food, headphones and duty-free items. But they were bulky. They had to stay on the plane. They were costly in terms of maintenance. Information had to be uploaded from them manually. They did not have high-speed wireless connectivity. There simply wasn’t a lot of additional value they could drive beyond basic, transactional interactions, and even those were suboptimal.”

Read full article »