Business profile
Keeping up with the onboard experience
Passenger expectations are pushing travel catering and onboard services to new heights, and the latest innovations and creative thinking in this area will be on display at the World Travel Catering & Onboard Services Expo in Hamburg, Germany between 9-11 April 2013
W
ith competition rife, rail operators - very much like their airline counterparts - must do their upmost
to entice passengers onto trains so enhancing the time spent onboard has become a priority issue. Improved comfort, Wi-Fi service and catering are all essential for customer satisfaction and companies like Newrest Group International, through its Newrest Wagons-Lits, are leading the way. The company offers a wide range of catering services, logistics, provisioning and retail services onboard trains, with concepts that are specific to each local culture and railway network. LSG Sky Chefs, which is extending its expertise from plane to train, will be demonstrating a line of products and services that are designed to satisfy, enhance and modernise the train travel experience. Food specialist Cuisine Solutions will have the halls at the Hamburg Messe filled with delicious smells as it demonstrates its expertise in premium dining solutions, from individual first- class options through to impressive buffet selections. Egret Aviation designs and manufactures rail and aircraft galley food service equipment including standard and customised in-flight meal carts, beverage carts, duty-free sales carts, standard containers, oven racks, alum trays for oven racks, alum and plastic drawers and folding trolleys. ii-wines will offer visitors a taste of the wines that it supplies exclusively to the rail and airline industry. ii-wines can provide wines from all the producing countries in a range of sizes including full bottles, half bottles and cans. Keeping restrooms smelling pleasant can be a challenge due to a loss of freshness and intensity of fragrance over the freshener’s life cycle. Freshorize will present an innovative product line designed to withstand the daily rigour of public usage and deliver a delicate
fragrance to help keep washroom environments fresher for longer. The Taste of Travel Theatre is an exciting and interactive element to the exhibition’s agenda and will once again make an appearance this April. It is designed to enhance visitors’ experience and understanding of the travel catering industry as well as provide the perfect opportunity for catering experts to demonstrate, explain and explore some of the industry’s latest trends, innovations and challenges.
Passenger conference returns Following the highly successful launch at the 2012 event, the Passenger Experience conference will return in 2013, addressing crucial issues surrounding consumer expectations, innovation and strategies for profitability onboard. Taking place at the Congress Center Hamburg (CCH), Germany on 8 April 2013, the agenda will focus on questions central to the future evolution of the cabin/carriage, including:
• How can thinking differently about the onboard experience boost revenues?
• What do passengers really want and what would they be willing to pay for?
• How can shrewd interiors strategies and innovations help counteract the commoditisation of air/rail travel?
The conference will provide an opportunity to explore the ideas and trends central to onboard development via insightful keynotes and panel discussions. The route to successful innovation will also be featured, using in-depth case studies. The event will also provide delegates with an opportunity to meet key industry personnel and network with some of the industry’s foremost thinkers ahead of the World Travel Catering & Onboard Services Expo.
For further information on World Travel catering & Onboard Services please visit the website at
www.worldtravelcateringexpo.com
FEBRUARY 2013 PAGE 81
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100