Special Report: Catering
What part, if any, does onboard catering play in passengers’ choice of airline? PA: I am convinced that comfort is one main reason why a passenger chooses an airline. Onboard catering plays a large part in this comfort, as do space, the seat and the welcome from the onboard staff. It’s part of the entertainment. ER: The choice of an airline depends on many factors and the onboard experience is one of them. A good onboard experience results from a combination of choice of food and drinks available, professional crew service, overall cabin comfort and space as well as entertainment offering. We do know, however that, once on board,
the food offer does become a significant factor of importance for the passenger, since on an emotional level, food is a form of ‘entertainment’; therefore the longer the
Business class catering on Lufthansa with LSG. Right: Servair in Dakar 34
www.onboardhospitality.com
“A good onboard experience results from a combination of choice of food and drinks available, professional crew service, overall cabin comfort and space” Erdmann Rauer, LSG Sky Chefs
flight, the more important role food plays in the passenger’s flight experience.
How important is ‘buy-on-board’ to your company and is this becoming an important revenue stream? PA: Buy-on-board is primarily an alternative to airline market developments. Is it the answer? There is a risk of competition from shops on the ground, where passengers could buy their meals before boarding, as has happened with trains. Once again, I can’t imagine that airlines
wanting to provide a high-quality service to their passengers could stop providing an onboard meal, particularly for long-haul. ER: BoB is strategically important as a revenue stream. This is not least because along with
the more obvious Low Cost Carriers (LCCs) which have always adopted a BoB strategy, we see more instances of legacy carriers who are either discussing the possibility for their Economy cabins or migrate to a BoB or a BoB hybrid model in their Economy class. We therefore envisage that revenues from BoB activities will grow over the next years and will establish themselves as a core part of LSG Sky Chefs’ revenue mix.
Does footprint and seasonality come into mind when planning menus? PA: At Servair, we attach particular importance to this; our policy is to obtain as many supplies as possible on each of our stopovers. We ask our clients to take account of
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