Industry Update
AMI INFLIGHT/D&F MARKETING OCEANIA CRUISES SWISS
Teamwork works
Working together always beats competing and it is exciting news announced at ITCA Nice that AMI Inflight Inc. and D&F Marketing GmbH plan a new strategic partnership. Said Klaus Englisch von Stelzer, md of D&F Marketing GmbH: “It all came about when we bought D&F Germany from Wolfgang Diehl. We were looking for ways to increase sales and discovered that AMI in the US did not overlap with our business but in fact complemented it. For instance, AMI had no dressings or soup products and D&F had no entrees or ice creams. “By working together AMI gains a sales team of
three in Europe and we gain a sales team of five in the US.” In addition to each company’s food portfolios,
AMI will market D&F GmbH’s European food portfolio to their US airline and catering customers and D&F will in turn market AMI’s food portfolio to all non US-based airlines. Said Denise Poole, ceo of AMI Inflight, at ITCA
Nice: "We are excited about the opportunities this partnership opens up for us, among them we will have greater sourcing abilities out of Europe for our customers.” Carlos Smith moves from D&F Marketing, where
he was responsible for airline sales, to the AMI Inflight sales office in Atlanta as director key accounts.
www.amigrp.com www.dfminc.biz
Cruise cuisine
Described as the first-ever cruise ship built for epicureans, Oceania Cruises’ new Marina features 10 dining venues, six of which are gourmet restaurants offering culinary excellence at no supplement. The 1,250-pasenger ship has been designed
for food and wine lovers with the aim of offering dining experiences comparable to the best shore- side restaurants. Bob Binder, Oceania Cruises’ president, said: “Unlike many cruise lines, all of our meals are cooked to order, à la minute. We are committed to serving cuisine that rivals some of the world’s very best restaurants.” As well as six open-seating gourmet restaurants, there are two private-dining venues and two casual eateries. The décor makes extensive use of rich woods, marble and granite, fine wool carpets and supple leather. Outlets include the classic hotel- style Grand Dining Room; the Toscana restaurant; the Polo Grill; the brasserie-style Jacques; Oriental-style Red Ginger; the Terrace Café; Waves bistro; and Baristas coffee bar. The new ship also features La Reserve by Wine Spectator hosting wine tastings and seven-course pairing dinners, and the Privée private dining room that offers the ultimate Chef’s Table – eight guests can create a personalised menu featuring such specialities as Kobe beef, Brittany lobsters, foie gras, caviar and truffles. Room charge is $1,000. Oceania Cruises’ new Marina also features a Bon Appétit Culinary Centre and full-service Canyon Ranch® SpaClub.
www.oceaniacruises.com
Swiss Taste
Stefan Meier, chef de cuisine at the Rathauskeller in Zug, Switzerland, has created a number of exclusive Central Swiss specialities for First and Business in the latest instalment of the SWISS Taste of Switzerland inflight culinary programme. The dishes will be served until June on intercontinental services from Switzerland, selected inbound flights and longer European routes. Meier has created dishes that include a pike and prawn terrine on a lemongrass sauce and pan-fried pike-perch fillets in a wild garlic sauce. Also on the menu is Zuger Kirschtorte (cherry cake) and the canton’s famed kirsch liqueur. The range of regional inflight fare will also extend to cheeses from local farms and dairies such as Zuger Weinkäse and Hünenberger Camembert. Under the SWISS Taste of Switzerland concept,
launched in 2002, the airline chooses a leading chef from a different Swiss canton every three months to present the region’s gastronomy on board. SWISS has also introduced a new service concept for its First Class cabin, aimed at providing swifter and more individualised service, and a wider selection of inflight meals. The airline has also introduced contemporary fine bone chinaware and Riedel glasses, together with additional service accessories in a new design. First class passengers on night flights will see a new à la carte dining concept that will give them greater choice in how they use their time and decide what they want to eat and when. Further product innovations will be gradually introduced later this year, including a new amenity kit, pyjamas, cushions and day blankets. There will also be a larger range of inflight magazines.
www.swiss.com
The new AMI and D&F team announce their collaboration at ITCA Nice Oceania Marina’s Red Ginger restaurant Swiss is giving its First and Business classes an overhaul
www.onboardhospitality.com 7
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