Special Report
What part does onboard catering play in passenger choice of an airline? Onboard catering is a strong driver of a customer’s brand. It enhances the passenger experience and promotes loyalty and repeat business.
Do you foresee any change in demand for food onboard in Economy?
The choices made by Economy passengers are primarily price-sensitive. Our mission is to always provide our customers with appealing, tasty quality meals. Price is a factor, but the objective is excellence at every level.
Is pre-ordering a significant development and does it make your task easier? Pre-ordering has not been significant, but it does provide us with the opportunity to be even more creative, responsive and flexible to meet the needs of our customers’ customers.
Main picture: Sue Gin annually visits FFG’s 18 US kitchens, enjoying close links to employees. Left: The gleaming preparation area at Flying Food Servair JFK. FFG and Servair jointly operate catering kitchens at JFK, MIA, ORD, SEA and SFO. Right: Bibimbap: A traditional Korean dish enjoyed by passengers of FFG’s Korean Air customer
Who are your airline clients in Business and First sectors and what do passengers want? Customers tapping FFG for First include Air France, Air India, All-Nippon Airways, Asiana, British Airways, China Airlines, Emirates, Etihad, Japan Airlines, Jet Airways, Korean Airlines and Singapore Airlines. We consistently research food trends and preferences and menu design concepts lean towards fresh, healthy ingredients, ethnic preparations and interesting herbs and seasonings to add spark to presentations. One interesting preparation is bibimbap – a traditional meat, vegetable and rice dish served by our Korean customers.
For every world cuisine we provide, including Chinese, Halal, Indian, Japanese or Korean, FFG always proceeds as if passengers will be eating at a fine dining restaurant.
Does footprint and seasonality come to mind when planning menus? Seasonality is an advantage when planning menus and impacts availability and end costs. We do work very closely with customers on every aspect of menu design and production, including seasonality.
www.flyingfood.com
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