Daniel Hulme is vice chairman of the European Corporate Flight Attendant’s Committee (ECFAC) and helping to moderate the Cabin Crew Symposium here at EBACE (see box), but he is also here this year as managing director of London-based caterer Alison Price On Air where some big changes are being made.
UK-based Alison Price On Air has expanded and restructured its aviation catering, offering a new Brasserie-style menu to meet the needs of its international client base. The new selections are designed to be simple and convenient to pack and easy to serve, while retaining high quality. The menu features traditional Brasserie dishes, including Italian osso buco and scallop and crab macaroni. Alison Price On Air is also in talks with top restaurants in London to offer “branded” Russian and Nigerian meals.
Atlanta-based in-flight caterer Tastefully Yours launched a range of short-flight catering boxes, as the company sees a shift away from menus offering heavy meals with larger portion sizes to lighter fare and smaller servings that require no onboard preparation or reheating. Each menu choice has been planned to consider the increased number of requests for low-fat, low-salt and low-cholesterol diets. The light-fare catering boxes are available with breakfast, lunch and dinner menu items.
At 41,000 feet, catered meals are a pleasant diversion, no matter the length of the flight. London caterer Alison Price On Air has set its aims just a bit higher than a pleasant diversion. Maybe a lot higher.
The London-based business aviation catering start-up is new to business aviation, but its parent company, Alison Price & Company, is well known in London’s corporate and social circles for its high-end cuisine and service at such events as Sir Elton John’s 50th birthday party, and at such venues as Kensington Palace and Lords cricket ground.
Flight services specialist Universal Weather & Aviation selected Air Chef as the preferred business aviation caterer for its clients at four U.S. locations: Dallas and Austin, Texas; Washington, D.C.; and South Florida. Columbus, Ohio-based Air Chef provides training and standardized menus to approved kitchens at 15 locations nationwide and expects to add another 20 locations by the end of the year.
Few things can make or break a flight as thoroughly as catering. Caterers know it, and passengers know it. So do the schedulers and dispatchers who order it and the flight attendants who serve it. That considered, said Brad Thomas, catering director and executive chef at Lindy’s in San Diego, “the goal of everyone is to make the passengers happy.”
Air Chef identifies, evaluates and provides training and standardized menus to approved affiliate kitchens throughout the U.S. Grasing’s Coastal Cuisine in the town of Carmel is the latest addition. To order direct from Grasing’s, contact operations manager Jack Pappadeas at (571) 220-2543.