New research by business aviation services group Gama Aviation confirms the perception that the U.S. is once again the key driver of industry growth. Between 2010 and 2014, 47 percent of all new business aircraft deliveries went to customers in the U.S., and this rises to 52 percent for mid-to-large size jets. The country now accounts for around 50 percent of all the world’s business aircraft, representing a total of 23,582 units.
“This growth provides us with a wonderful opportunity to gain further market share; building on our existing managed fleet of 95 aircraft and driving our maintenance service business,” said Thomas Connelly, president and CEO of UK-based Gama Aviation’s U.S. businesses.
The latest addition to Gama’s managed fleet is a 10-seat Dassault Falcon 2000 that will be available for both private and charter use. The aircraft is based at Chicago Midway International Airport, where Gama has a maintenance facility.
“We believe we have found a good niche in the Chicago area, providing high-value support services that are attractive to individuals and fleet owners alike,” said KC Ihlefeld, Gama’s aircraft management vice president. “When this is married to our wider charter, maintenance and global support capabilities, our offer becomes a very attractive proposition simply because of the scale, depth and breadth of service we can deploy under one brand.”
Gama, which is headquartered at the London-area Farnborough Airport, has operations in 45 locations worldwide, managing over 145 aircraft in 17 countries. Its services also include line and base maintenance, full-service FBOs, engineering design, charter operations and training. The company’s maintenance network includes a mobile services team that responds to around 2,500 call outs each year, flying more than one million miles, and driving another 500,000 miles to support.
What’s Cooking at Gama?
At NBAA 2015, Gama (Booth N2416) has teamed with Air Culinaire Worldwide to present cookery masterclasses during the show. At noon and 2 p.m. each day, chefs will be demonstrating the preparation of dishes using local artisanal products, including Chef Lee’s chocolate “breadwinner” pudding and slow-braised black pepper prime beef short rib. Visitors can also enter a “plating up” competition.