Industry Update


SERVAIR/ALITALIA KLM


EAST COAST RAIL


Italian solution


In November Servair won the contract to run Alitalia’s catering activity through its new subsidiary Servair Solution Italia. The two companies have signed a seven-year contract. “With a complete and made-to- measure offer, Servair Solution Italia combines the business, strategic and technical skills needed to offer Alitalia the best possible service. We are making use of all our know-how in management, culinary services, negotiation and training so that the company can focus on its core business”, commented Servair Solution Italia chairman Hervé Paris. The company is responsible for all purchases connected to inflight services: raw materials, catering contract follow-ups, supplies, stock management and logistics. For each of some 100 stopovers, it will select suppliers to rationalise and significantly reduce catering costs. It is also the interface for crew and provides them with support as they take charge of the menus and products selected. Servair Solution Italia, based in Rome, is headed by Jérôme Félici, formerly assistant manager of the Air France KLM-Alitalia partnership. He was previously head of Alitalia’s inflight services. Meanwhile, Servair recently signed a two-year contract with Air Madagascar for the airline’s catering on flights from Paris, covering four flights weekly. Servair and its subsidiaries already provide catering for the airline out of Canton and Reunion Island, cabin cleaning out of Paris CDG, and also deal with the supply of wine, champagne and other drinks to the entire network. www.servair-catering.com


Alitalia awards catering contract to Servair 10 www.onboardhospitality.com


Dutch creation


KLM’s new World Business Class meals have been created by leading Dutch chef Jonnie Boer of Restaurant De Librije in Zwolle. With three Michelin stars, it is ranked among


the world’s top fifty. KLM will also be serving the Lady Librije Range of fine wines especially selected by Jonnie’s wife, Thérèse, the restaurant’s hostess and sommelier. ”It was a great adventure to create meals for KLM,” says Jonnie Boer. “As always, we have produced beautiful and pure dishes of high quality, all of which has given rise to lovely combinations of food and wine.” The dishes are being served on intercontinental flights originating in Amsterdam, with three different menus. From the start of the summer schedule on March 27, the meals will be served on tableware created by leading Dutch designer Marcel Wanders who has created a set of porcelain, glassware, cutlery, linen and a tray. In designing the new service elements, Marcel Wanders has taken into account the wishes of KLM customers and the working procedures of cabin crew, as well as environmental considerations. Customers have indicated that they appreciate KLM’s Dutch character, so the airline has embraced this by working with Dutch chefs and designers. KLM also reduces environmental impact by reducing the weight of the service, resulting in lower CO2 emissions. www.klm.com


Free meals go First


The UK’s East Coast rail service, which was taken back into public ownership last year, will start offering free meals for First passengers from the launch of the new summer timetable in May. East Coast will serve hot breakfasts on weekday services before 10.00, sandwiches and snacks between 10.00 and 16.00, and after 19.00, and an evening meal between 16.00 and 19.00. Complimentary wines, spirits, beers and soft drinks will also be offered. An all-day light menu will be served at weekends. The operator says it will invest almost £10 million in modifications to catering cars and the training of staff, but estimates the new service will generate around £23 million of additional revenue per year, with research indicating that between 12 and 28 of Standard customers would be encouraged to trade-up to First, depending on the ticket type. East Coast has also upgraded its onboard wifi service, using a combination of satellites and the latest multiple 3G and HSPA technology. www.eastcoast.co.uk


Jonnie Boer gets creative on Marcel Wanders tableware


East Coast rail backs free meals on board


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