Industry Update
TAM AIRLINES SERVAIR
GATE GOURMET
Tea for TAM
TAM Airlines has chosen to keep its tailor- made tea permanently on its onboard menu on international flights in First and Business. In 2010, under the guidance of the renowned Brazilian chef Helena Rizzo, the ‘Touch of Tea’ menu was introduced in which the dishes gained an added touch from a selection of specialised teas. At the time, the tea blender Carla Saueressig, a leading expert on the subject in Brazil, developed a new and unique blend just for TAM. Such has been the success with the passengers of this new blend that the airline has chosen to keep it on the menu permanently.
Saueressig created a ‘red tea’, with a mix and blend that has the fruity and herbal flavours of a tropical country, as well as a floral tone and a sweet vanilla background representing the best moments in life.
Produced by the German company, Tee Gschwendner, each sachet is prepared with high quality, non-ground ingredients from diverse regions of the world. The vanilla comes from Central America, verbena from France, the hibiscus from Egypt, and roses from Hungary. To appeal to different tea tastes, other blends are also offered during TAM flights, such as those from the traditional British house of Twinings (First and Business) and Leão Premium Tea (Economy).
www.tam.com
Servair in Martinique and Guy Martin in Paris
Servair and its local partner, the Monplaisir Group, has won the tender for exclusive management and operation of all catering outlets in the passenger terminal at Martinique Aimé Césaire International Airport in Fort-de-France. Servair has secured the exclusive management and operation of various types of catering areas and outlets in the Fort-de- France passenger terminal for a period of 10 years. The tender serves to boost the airport’s commercial space and highlight its value, as well as promote Martinique’s culture through its products.
At Charles de Gaulle Airport in Paris, Servair is offering Business passengers on all long-haul flights the chance to try an exclusive range of dishes created by chef Guy Martin. Servair’s chefs have been training alongside the award-winning head chef of the Grand Véfour Restaurant in Paris, to learn how to prepare his unique brand of contemporary dishes. Seventeen chefs from various Servair centres along with 16 plate-dressers put their new knowledge into practice at Guy Martin’s cooking workshops, side by side with the chef’s own teams and Servair’s ‘teaching chefs’. The partnership with Servair is a new illustration of the natural link between ‘travel’ and ‘culinary inspiration’.
www.servair.fr
Qantas kitchens to be run by Gate Gourmet
Gate Gourmet Holdings Private Ltd. of Australia has agreed to acquire two flight kitchens owned by Qantas Catering Group and operated by Q Catering.
The Q Catering businesses involved are its Riverside facility in Sydney and its Cairns operation in Queensland. Both are well equipped, with room for expansion, and offer a full suite of catering services. These include menu development; meal production; aircraft provisioning; post-arrival unloading; and dishwashing and equipment warehousing. Cairns also offers cabin cleaning. Commenting on the agreement, Herman Anbeek, gategroup svp and president of emerging market said: “This purchase will complement and build Gate Gourmet’s existing business in the important Australian market, where passenger traffic is growing at an estimated 4-5 per cent annually.” Following closing, annual revenue for the assets to be acquired is estimated to be approximately CHF 50 million. gategroup expects the acquisition to be accretive within an 18- to 24-month window as a result of operational synergies, process improvements and effective management of commercial relationships.
(The transaction is subject to customary closing conditions and approvals, including clearance by competition authorities.)
www.gategroup.com
Tailor-made tea
Guy Martin creates dishes for Servair
Qantas Catering in Sydney and Cairns acquired by Gate Gourmet
www.onboardhospitality.com 7
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