Special Report
Norwegian tastes so good!
OBH invited Nikos Loukas of Inflight Feed to go behind the scenes at Norwegian in Oslo to see how the low cost airline went about re-launching its inflight menu
Norwegian Air Shuttle recently celebrated its 10th anniversary and the arrival of the 50th brand new aircraft to its growing fleet that currently consists of 67 aircraft. The airline also plans to introduce a Boeing 787 next year for long haul operations. Last month Norwegian launched a brand new inflight menu and duty free offering for passengers in conjunction with Gate Retail Onboard (GRO), a division of Gate Gourmet). The new menu offers passengers more Buy on Board meals options as well as a great new range of inflight retail products.
The project took several months to implement starting with a brief from Norwegian to GRO. Iliana Cruz from GRO explains: “The brief was very clear on selecting local, but globally-recognisable products. Reviewing the marketplace and best quality options was imperative. Once the research was completed, we worked tirelessly on a variety of options looking to create choice for the customers as we know this is vitally important for retail offerings.”
Once the requirements of the brief were met, a presentation was conducted across all management levels within Norwegian. Camilla Christiansen, catering co-ordinator for Norwegian explains: “We wanted to excite our staff about the new menu changes, giving
them insight into the new changes and increasing their awareness of our Buy On Board product”. GRO
gave Norwegian flexibility to pick and choose products based on previous sales figures and, of course, for the food options the most important of all, taste! When developing the new ‘Little Grazing’ snack box GRO gave Norwegian staff ten different snack options which had to be reduced to six. Staff taste- tested each item and compared notes and results to finally settle on the right product to fit their requirements.”
Supplair provided assistance with product development including a new range of sandwich
options called the ‘Sandwich Trio’ which includes a choice of three meat or vegetarian sandwiches. For the ‘Little Grazing’ snack box staff at Norwegian opted for the Bruschetta, dip, Pretzels, a bite-sized natural bar, apple pieces and an Uglies choco cookie.
To help alleviate wastage, Norwegian changed its breakfast offering into two snack boxes, - one ambient and one fresh option. For breakfast passengers purchase both boxes and receive a complimentary hot drink. After breakfast the ambient option is available for purchase all day long as a ‘healthy’ snack box. An old favourite with the cabin crew as well as management was the ‘Chip and Dip’ which
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www.onboardhospitality.com
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