Special Report
The complete solution
The latest concept to come out from Marfo - the high quality frozen hot meal specialist - is a complete meal tray that comes in a box designed to fit any airline trolley. Jo Austin reports
Cabin crew can now serve their passengers with the complete tray which includes cutlery, condiments, appetiser and dessert straight from the trolley. The caterers load the full frozen trolley box, available in both full and half size, directly into the trolley 24 hours prior to departure of the aircraft. It takes approximately 12-24 hours to thaw the trays prior to flight readiness The main meal is heated separately and served as the trays are presented. After several test flights in September 2011
the concept has been successfully flying with a Dutch carrier since February this year in both Premium Comfort and Economy. The complete tray concept helps to reduce
crew time in the galley and is also weight- saving and fully disposable. Once the service has been complete the trolley boxes are turned on their sides to function as a waste bin and the trays are simply returned into the boxes in the trolley back to base. At the airport destination the boxes can be disposed of directly by the catering unit and trolleys re-loaded with a new set of the pre-assembled trolley boxes. The choice of meals includes thinly-sliced pastrami with a pasta salad as appetiser, an authentic Indonesian chicken dish with steamed rice and stir fried vegetables and a coffee and caramel mousse for first service on a full size
Marfo’s complete tray serving that comes with cutlery, condiments, appetiser and dessert straight from the trolley
tray. For second service a tapas-style themed tray with three cold tapas and a hot snack can be served to passengers just prior to arrival. Other ideas to come out of Marfo, and on
display in Hamburg at the World Travel Catering Exhibition, were four-step à la carte plating conceps for both onboard in Business or First Class or for use in airport lounge concepts. The concept has been successfully tested at
Amsterdam Schiphol Airport in combination with a turbo chef oven allowing meals to be prepared from minus 18degrees C to 70degrees C in four minutes cutting meal
wastage to an absolute minimum. And who can resist the taste of chips in
combination with fish or chicken nuggets? Perfect for the European market in particular. The
“The complete tray concept helps to reduce crew time in the galley and is also weight-saving”
chip meal comes in a cardboard box designed with a newspaper effect and developed by Marfo’s design team. It is an ideal, low weight, Buy on Board product.
www.marfo.com
www.onboardhospitality.com 21
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