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Industry Update


SERVAIR/CITY ONE JAL SSP


Servair JV with City One New JAL wine menu Copenhagen contract for SSP


Servair and City One, one of the independent leaders in the reception business in France, have created a joint venture. They now offer welcome areas to airports and airlines, enabling customised services for passengers. The new JV gives a new dimension to the reception and wellbeing of passengers, from the design and ergonomics of these welcome areas to their management and operation. Ten airports and airlines in France and abroad have already given their go-ahead to the concept. The close commercial relationship between


the City One Group and Servair has been building since 2005. The two groups have discovered promising synergies, and a similar commitment to quality. The capital in the JV is shared 50-50 between the two groups. City One and Servair are aware of the major competitive challenge in creating quality reception areas and a feeling of wellbeing at airports. “Servair is continuing its development in the area of passenger comfort. To this end, it was natural to join forces with a partner recognised in its sector to create an innovative and customised offer, designed from our respective expertise,” declared Patrick Alexandre, ceo of Servair. Sophie Pécriaux, president of City One, is delighted with the Servair partnership: “After working together for over seven years, we have built up a real common vision of services, based on a strong commitment to the quality of services, alongside customer satisfaction.” www.cityone.fr


www.servair-catering.com Customised services for passengers at French airports 20 www.onboardhospitality.com


Japan Airlines (JAL) has renewed its selection of wine and champagne on its international flights. The new list was carefully chosen to go with JAL’s in-flight menu, which has been created by master chefs such as Seiji Yamamoto from three-Michelin-star restaurant ‘RyuGin’ in Roppongi, Tokyo. The selection process focused on finding


compatible wines that complement and enhance the flavours of the meals served onboard. Nineteen types of wine, including New World wines, were singled out from 90 shortlisted labels narrowed down from an initial choice of 600. Customers in First class can choose either


the Champagne Salon 1999, exclusive to JAL, or Dom Perignon Vintage 2003. Among the selection are wines from acclaimed overseas Japanese winemaker Hiroyuki Kusuda, whose Kusuda Wines Martinborough Syrah is on flights to Europe. On flights to the US and Jakarta, a wine from Kenzo Tsujimoto’s California winery, Kenzo Estate ‘Rindo’, is served. In Executive class, there are nine wines from around the world, including the Champagne Joseph Perrier Cuvée Royale Brut. The characteristics of the region of origin


and the winemaking methods were taken into consideration in the selection led by JAL’s wine advisor and wine journalist Fumiko Arisaka. Also involved in the process were some of JAL’s 630-plus cabin attendants who are qualified sommeliers; they have been trained to offer customers advice and suggestions on wine onboard. www.uk.jal.com


New wines now served on board JAL


SSP and Copenhagen Airports have signed a seven-year contract for food and beverage outlets worth £170 million. The new deal will see the launch of two of the city’s most popular restaurants, MASH and Le Sommelier, at the airport. Carsten Nørland, vp Copenhagen Airports,


said: “When we were looking to refresh our food and beverage offer, we wanted to incorporate a good mix of international names and ‘local heroes’. SSP was able to introduce two strong Copenhagen brands that have long been on our wish list “Operating at a prestigious location such as


Copenhagen Airport has long been an ambition of ours,” says Francis Cardenau, a founding partner of MASH and Le Sommelier. “Opening in Copenhagen Airport and working with SSP will undoubtedly help us to raise the global profile of our brands and hopefully create opportunities for us to expand internationally, perhaps in other international airports.” In addition to these two concepts, SSP will


also be opening two new free-flow outlets called Food Market and More. High-profile Danish chefs will develop a diverse menu to include soups, sandwiches, salads and pastries to grab and go, alongside a selection of pizzas, burgers and other hot dishes. Henrik Andersen, head of SSP’s Danish operations, said: “Scandinavia has always been an important market for us at SSP. This new win will allow us to build on our considerable success in the region.” www.foodtravelexperts.com


How Le Sommelier will look at Copenhagen Airport


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