Airlines and Airports
There are many things to consider when using managed services of food services for airlines and airports.
Challenges
1. Offering a variety of food choices from different countries: There are a lot of airlines companies from different countries. Customers expect to eat different foods during mealtimes. Furthermore, airlines need to consider the menu cycle which needs to be changed in order to ensure variety and in line with seasonal and produce requirements. This is particularly important to an airline’s most frequent travellers to ensure they experience a variety of meals and choice.
2. Catering to different needs: People have different medical, dietary, and religious needs that airlines must try their best to accommodate when preparing their inflight catering requirements. Specialized meals that should be offered are: vegan, vegetarian, and gluten-free. There should also be meals that meet religious-based criteria such as kosher, hindu, and muslim.
2. Catering to different needs: People have different medical, dietary, and religious needs that airlines must try their best to accommodate when preparing their inflight catering requirements. Specialized meals that should be offered are: vegan, vegetarian, and gluten-free. There should also be meals that meet religious-based criteria such as kosher, hindu, and muslim.
3. Limited time for delivery: Food and beverages should be supplied to the operating flight in a timely manner. Unreliability or inability to delivery can lead to long term consequences that may deteriorate the relationship between the airline and caterer. A strong cooperative relationship is needed in order to function efficiently and effectively. Other factors that need to be considered are the infrastructure of the airport (loading/unloading of food) and weather.
4. Ensuring food quality and safety: Flying decreases the sense of taste by 30%, as the mouth’s sensitivity to salt, sweet, and spicy is altered in the pressurized cabin. The food should align with the standards and requirements set by the airline but also taste good.The selection, preparation, and the storage of the food are important. There is a high risk of contamination of food products which could lead to food poisoning for the passengers, damaging the airline's reputation.
Trends
1. Company-owned food operation: Airlines used to own and operate their own catering divisions before being outsourced to companies such as LSGSkychefs and GateGourmet which are specialist inflight catering firms. But now, cutting
2. Customers are more demanding for
3. Food and drink are sourced locally from reputable suppliers before being freshly prepared on their flights. Knowing the origin of all meals is good.
3. Food and drink are sourced locally from reputable suppliers before being freshly prepared on their flights. Knowing the origin of all meals is good.
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