In flight dining: Plane fair

Quality and hygiene are top of the agenda for airlines looking to improve their in-flight meal standards.

Alfred Rigler, chief operating officer for Africa, Eastern Europe, India and the Middle East, believes that being a good in-flight catering service provider involves certain basic qualities. “Firstly, you need to deliver both on time and to high quality standards in terms of hygiene as well as product,” he said. “Next you have to deliver innovative products and services and offer a broad range of culinary expertise as more and more airlines include authentic international cuisine to their in-flight offerings.”

Whilst at present the majority of airlines based in the Middle East still have their own catering facilities, the company sees enormous potential in the region, particularly for management contracts such as the Abu Dhabi partnership. The agreements follow a fail-proof pattern - the company provides its expert catering knowledge and access to the considerable resources available through its global network, while local partners share specific market intelligence and on-site contacts.

“The rise in passenger traffic is a result of the hub strategy of Middle Eastern carriers and provides a great opportunity for the whole region and the whole industry,” saidRigler. “The region’s carriers are innovative and are setting the industry standards. They push the development of in-flight services by creating high expectations with regard to authentic food for the ethnic traffic and with regard to quality standards.”

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As in-flight catering gains even more importance as a differential for passenger choice, developments in technology have opened up new doors for those airlines who wish to branch out further in their quest for quality in-flight meals. New developments such as lighter weight catering trolleys, new oven technology, and even changing the way customers can choose their meals, from the traditional menu card to a digital in-seat ordering option on the in-flight entertainment system – all can contribute to the passengers comfort and enjoyment of their meals.

As evidence continues to show that passengers consistently point to airline food as a determining factor as to whether they will fly, or much more importantly not fly, with a certain carrier in the future, it remains to be seen whether those airlines wishing to put in a little extra into their in-flight catering service will reap rewards.