Key Functions
Menu creation
They design a wide range of menus that cater to different flight durations, cabin classes (economy, business, first), and specific passenger needs like special dietary requests, allergies, or religious observances.
They prepare a high volume of meals in advance, often using processes like cook-blast chill to maintain freshness, according to airline specifications and passenger preferences.
We handle the transportation of prepared meals to the aircraft onboard, ensuring they are delivered on time, in the correct condition, and with the necessary accessories like cutlery and napkins.
A major focus is on strict hygiene and food safety standards, such as HACCP and ISO systems, to ensure food remains safe to eat after being prepared and stored for a period before consumption.
They must manage "mass customization," producing a large volume of varied products to meet specific airline and passenger requests, from premium dining to special meals.
The industry is increasingly focused on eco-friendly packaging, waste reduction, and efficient resource management.
New technologies are being adopted for streamlined logistics, digital ordering, and AI-powered menu planning.
There is a growing demand for healthier, more diverse, and higher-quality food options, including regional and plant-based meals.