TABLEWARE
can be used as a service tray or as a meal tray. They create a very stylish look and have been very popular, so we have now developed a new range, building on that, which we are targeting at First and Business class, and private jets. It is a competitive market so products need to be increasingly unusual and innovative to stand out.” Tatiana Rumeau, commercial director, Comatec
Coloured cocktails “In our Drink Safe range we felt we had all the ingredients for a high-quality product, but that there was something missing, and that something was colour. Our Granity range of 400cc glasses is now available in six different colours, with a satin finish which creates a pleasant frost effect. Similarly the Happy Cocktail range (270cc and 350cc) is now available in the same colours and finish, manufactured using shatterproof and recyclable material. Colour brings a touch of style and vivacity to the service.” Alberto Conti, GoldPlast
Biodegradables
Eco-friendly “We have been working on the biodegradable range for the past two or three years and it really is now starting to take off as more people worry about the environment. It’s a process of education, gradually people will come to understand that biodegradable materials are beautiful, that they add value. While porcelain and glass is still important in First and Business, biodegradable tableware is developing. The new generation of biodegradable tableware is very stylish, comes in incredible shapes and is very trendy. It works particularly well in collaboration with
a chef who uses pure and ethical ingredients. It is increasingly suitable even in the upper classes.” Dominique Bermand, sales manager, Solia
“Airlines are definitely interested in biodegradables but they don’t want to pay the extra price. Price is still the first issue for them but I think as we innovate and bring them products which are light-weight, practical and of great design they will come to see that biodegradables are trendy and add value. The market has changed. Those people who want to walk and eat – nomads we call them – want their food served in a way that is quick and easy to use. Times have changed, 10 years ago we French spent an hour and a half on lunch, today it's half an hour in front of the computer. Airlines too need to feed this new generation of nomads who like style and design. They want tableware that is cool and creative.” Jean-Louis Revel, president iP! (International Plastic Industries)
Glassware Added grip
“In glassware onboard we have seen a trend towards stem-less wine glasses so we have introduced a stem-less glass with a ribbed base. This ribbing changes the appearance of the glass and gives a rippled effect to the drink. This is a way to make the drink presentation special, it can give airlines a distinctive point of difference. The ribbing is added in a special process after the glass is made – it looks great but also adds practicality”
Ann Mottola, vp sales AMKO
WWW.ONBOARDHOSPITALITY.COM 33
Pictured above: AMKO's colourful ceramics and colourful Kaelis Below: Showing their innovative approach, EOS's fun embroidered neck-tie napkin
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