Industry Update
MALAYSIA AIRLINES AMERICAN AIRLINES ZODIAC AEROSPACE
Chef-on-call
Malaysia Airlines’ popular and complimentary ‘Chef-on-Call’ service, first launched in 2006, is now available to Business passengers travelling between Kuala Lumpur and Amsterdam, Frankfurt, London, Paris, Adelaide, Brisbane, Melbourne, Perth, Sydney and Auckland. The pre-departure service allows Business passengers to select their meals before they fly from a selection of 20 to 30 dishes ranging from international cuisine, Malaysian favourites, Chef’s recommendations, healthy meals and light meals.
International favourites include braised lamb shank, chicken roulade and prawn brochette with tomato linguine. Popular Malay dishes include nasi lemak, mutton curry and stir-fried egg noodles with seared prawns. They are also available on flights originating from European and Australia/New Zealand cities. Malaysia Airlines’ area manager UK & Ireland Yuzrizal Mohd Yousuf said: “This exclusive service was originally available to our Frequent Flyer members of Enrich Platinum category travelling in First and Business when it was first rolled out and later extended to all First passengers on the London-Kuala Lumpur- London and Sydney-Kuala Lumpur-Sydney routes in 2011.” The Chef-on-call menu is revised every two months.
Malaysia Airlines contacts customers through e-mail at least 72 hours before their departure. Passengers are invited to enjoy the complimentary service by confirming their preferences at least 24 hours before travel.
www.malaysiaairlines.com
Improved premium experience for AA
American Airlines’ brand re-launch has seen a raft of upgrades to its First and Business inflight experience brought together by JPA interiors. The new premium inflight experience has launched onboard American’s 777-200ER, 767- 300ER and 757-200 aircraft flying in Europe, Asia and long-haul Latin America markets as well as the new 777-300ER service.
First customers now receive a welcome aboard card and an amenity kit, which doubles as a tablet case, stocked with Dermalogica® skincare products. There are also upgraded slippers, an additional pillow, and the choice of a speciality mimosa. Business updates include new slippers and an amenity kit with Akhassa® cosmetics. New menu selections will be served on updated, modern china along with new flatware and upgraded linens. In addition, First customers will receive a textured placemat, napkin ring, accent water glass and an amuse-bouche. Dining enhancements for AA First customers are designed to resemble the personalised service of an upscale restaurant, including entrees and beverages being hand-delivered upon request and a customisable pasta entrée – a first for an airline. There will also be a breakfast card – similar to hotel room service, increased bread options and a pre-landing sweet treat and spa water. Wine lovers in First will now receive a tasting card and sample the wine selection, chosen by American’s wine consultant, Ken Chase. Premium class customers on the Boeing 777-300 aircraft can enjoy a walk-up bar with a selection of snacks, sandwiches and sweets, available between the first and last meals.
www.aa.com
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www.onboardhospitality.com
Zodiac restructures and launches new galley
Zodiac Aerospace has split up its Cabin Interiors segment into three parts: Zodiac Cabin & Structures (cabin and integrated cabin elements, for manufacturers and airlines), Zodiac Seats (aircraft seats) and Zodiac Galleys & Equipment (galleys, galley equipment, trolleys and other gear).
Driessen, Sell and Monogram Galley Inserts are all part of the Galleys & Equipment umbrella offering a comprehensive solution to customers. Said Thomas Lee, director of marketing & innovation, Zodiac Galleys & Equipment: “Each of the groups within our universal segment brings its own distinctive strengths and we can now provide a more unified strategy with products and systems that complement one another.” Zodiac’s new Modular Galley concept, to be presented live at this year`s Aircraft Interiors Expo in Hamburg, will feature core galleys, plus interchangeable pre-certified add-ons and insert modules. These will be combined to build up forward, centre and aft galleys for twin aisle commercial aircraft. Add-ons will be designed for crew use and/or for passenger use. Crew add-ons include storage space and modules for dry galley inserts, which can contain any ATLAS or ARINC galley insert currently available. Passenger add- ons can be equipped with a Bar Unit. Aircraft manufacturers will be able to take advantage of increased flexibility since late changes of insert modules or add-ons will not impact the A/C interfaces. They can expect reduced lead times, and the number of qualification documents will be minimised.
www.zodiacaerospace.com.
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