ITCA Nice Review
Above clockwise: EnRoute, FTS, Buzz, Paul Sapin and Dr. Oetker
Hemmer had news of big growth in the sous-vide specialist’s activities: the company is opening another meals and components plant shortly near Washington DC to go with its existing US facility and the two plants in France, plus its Chilean operations. “Airlines are once again starting to compete with the food they put on board, and as a result we are seeing a massive surge in demand.” Two caterers putting on a united front at the
show this year were Five Star’s Peter Soltiz and Klaus Englisch of Munich Air Caterer. Peter now has some 22 airline customers and substantial non-aviation business that he has built rapidly since opening at Vienna airport only a couple of years ago, with all international cuisine styles as well as halal. Klaus Englisch was just getting ready to send the invitations for opening of his new 9000 sq m unit, producing 11000 meals a day (see p32) – slightly delayed by this winter’s terrible weather, but coming very soon. It will support
catering activities at all airports in southern Germany as well as retail and terminal outlets, and it will be halal-certified. Sharing a stand with Portfolio Partners for the
first time, En Route International added the new
yum.me range of long shelf-life meals to the bread, snacks, cakes and patisseries that have made the company’s name. Hot and cold essential onboard goodies from Monty’s Bakehouse and Purbeck Ice Cream were on display: Purbeck sales director Patrick Ward and Monty’s Harry Crane had all the ice cream, hot pizza rolls, wraps and desserts you could wish for. Long-time ITCA supporter Fabrice Paturle was
there in his new guise as head of FTC Fabrice Travel Selections: from Valette foie gras to chocolate teaspoons (ask Fabrice, not us….). Another long-time supporter, Kreeks’ Pierre Chaillou, was showing a new Himalaya mix of goji berries, cashew nuts and pistachios, and peanuts with either a Moroccan or Provencal twist. Also reporting a best-ever ITCA was chef
Pierluigi Cassandrin on the AR Alimentare stand: new products included handmade pizza products and authentic Italian snacks, sandwiches and puff pastry products. More pizza was on-hand from first-time exhibitor Dr Oetker with the Chicago Town brand, already a
success on several airlines. And if there were long-service awards to ITCA exhibitors, they would certainly go to Paul Sapin, Gut Springenheide and Achenbach, also pictured here.
www.onboardhospitality.com
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