Industry Update
VIRGIN ATLANTIC OMAN AIR SERVAIR
Inflight chatter
Virgin Atlantic’s new fleet of 10 Airbus A330s, due in service early next year, will be equipped with AeroMobile in-flight mobile communication systems, enabling passengers to make calls and send text messages or email. More than 2.4 million air travellers have used AeroMobile services since its launch in April 2008 which, says the company, makes it the most successful inflight GSM service in the market. It is in operation today with Emirates and Malaysian Airlines; other announced commitments include Lufthansa, V Australia, Qantas, Air New Zealand and Turkish Airlines. The majority of Airbus aircraft in service today with inflight cellular connectivity are served by AeroMobile. The service on Virgin’s incoming fleet is delivered through eXPhone and forms part of Panasonic Avionics’ eX2 IFEC platform. Virgin Atlantic is one of the first European carriers to adopt this technology. The eXPhone system will initially be operating over Inmarsat Swiftbroadband and fully supports the airline’s desire to move towards full connectivity with Panasonic Avionics on future aircraft. Key features of the new eX2 in-flight entertainment system allow passengers to rate the films and read comment from leading film critics. Passengers can also view interviews with the cast and directors and are able to search for their films of choice and create a playlist for the flight using the ‘save for later’ functions.
www.virgin-atlantic.com
à la carte dining for Oman
Oman Air is now offering new à la carte menus on its flights between Heathrow and Muscat. Food on offer includes caviar, poached fillet of
beef, Loch Fyne gravadlax and a wide range of desserts. The airline has designed new menus for passengers in all three classes. Each uses the finest seasonal ingredients, draws on both Arabic and European influences and combines contemporary and traditional elements. The airline worked closely with Gate Gourmet to create the menus. With flights from London to Muscat leaving in the evening, the airline has created substantial dinner menus, and additionally invites customers to start the following day with a choice of dishes, including a full cooked breakfast. Gerhard Engleitner, Oman Air’s manager of inflight menu development notes that First and Business passengers travelling together will often share their meals. “One has a European meal and the other the Arabic selection, and they happily swap half way,” he says. First and Business meals are served on specially designed, full size plates, with elegant cutlery and glassware. In Economy there is a three-course meal: a light appetiser, followed by a choice of three main courses, including one dish with an Arabic twist and a vegetarian option, with a dessert to finish. The airline currently flies to 38 destinations across Europe, the Middle East, Asia and Africa and has recently introduced a brand new fleet of Airbus A330 aircraft. It says it is the first in the world to deliver both mobile phone and wi-fi connectivity whilst in flight.
www.omanair.com
Virgin Atlantic offers AeroMobile technology 6
www.onboardhospitality.com Oman Air’s à la carte menu
Alexandre retains presidency
Servair’s board of directors has extended Patrick Alexandre’s presidency of the company for four years. He joined the company in January 2008 and
with the team of directors initiated the “SERVAIR Tomorrow” project aimed at transforming the company into one of the industry’s major players, increasingly competitive in its aircraft catering and aviation logistics core businesses. The company says its business model is evolving with an offensive and integrated strategy in new markets while consolidating and developing its international network. It is also committed to a sustainable development approach. Patrick Alexandre, 55, graduated from the Institut d’Etudes Politiques and the Institut Supérieur des Affaires in Paris. He began his career in 1981 at the Banque Sudameris and then joined Air France in 1982 as a junior executive. Two years later he was appointed sales manager for Italy before being made personal assistant to the chairman in 1988. He then held various posts in international management before becoming executive vp of international sales in 1998. He held this position until his appointment as Servair’s president and ceo. Meanwhile, former head of the catering unit Franck Bouat has been appointed international sales director at Servair. Gilles Conton will be his assistant director, and chef Eric Augustine now runs the Culinary Research & Development Department.
www.servair-catering.com
Patrick Alexandre will continue to be president of Servair
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