INTRO
Last year the airline flew 2.5 million passengers from its bases in Frankfurt (FRA) and Munich Airport (MUC).
Recently, I had the privilege of being hosted by Air Dolomiti on a business class flight from Frankfurt to Verona.
Before my flight, the airline invited me to discover how they create inflight meals for business class passengers, who play a crucial role in driving an airline’s profitability despite occupying a smaller percentage of the overall seating capacity.
AIRLINE MENU PRESENTATION
A menu presentation forms part of the contractual agreement between the airline and its inflight catering partner.
All meals are created based on set criteria, such as the weight of protein, vegetables, and even the amount of garnish used.
Meals must be precise and match the photos and descriptions provided by the inflight caterer.
This level of quality control ensures that the airline can audit the caterer at any time to verify they are receiving what they paid for.
By maintaining this quality control, the airline provides passengers with a consistent and satisfying dining experience throughout their journey.
The inflight caterer showcases the upcoming meal options, and airline staff taste-test and select the meals to be served onboard.
Together, the airline and inflight caterer agree on the ingredients, presentation, and make any necessary changes.
The menu creation process for Air Dolomiti’s business class starts approximately one month before its launch, allowing ample time to plan, source ingredients, and experiment with new recipes.
The goal is to ensure the food and beverage offerings meet the airline’s standards for quality, taste, and presentation.
CHALLENGES
Creating airline meals presents several challenges:
- Limited Space and Equipment: Onboard restrictions can limit ingredients and cooking methods.
- Pre-prepared Meals: Meals must be prepared in advance and reheated onboard, which can affect taste and texture.
- Diverse Preferences: Airlines must cater to a wide range of cultural, religious, and dietary requirements while maintaining quality.
- Logistics: Sourcing and delivering fresh ingredients to multiple destinations, ensuring food safety and compliance with health regulations.
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SELECTING MEALS
During the menu selection process, airline staff sample various dishes and provide feedback on their suitability for passengers.
Factors such as the appropriateness of the dish for the time of day, its compatibility with the passenger profile, and its potential enjoyment are carefully considered.
Through an elimination process, the final selection is made, similar to a reality TV show but with food! T
he chosen meals are then shared with the cabin crew to ensure they can answer any passenger inquiries.
BUSINESS CLASS
Air Dolomiti offers winter and summer menus for business class passengers. Each menu includes meals loaded based on the time of day: breakfast, lunch, afternoon snack, and dinner.
The airline introduces four different dishes for each meal type every week, ensuring that frequent flyers won’t get bored with repetitive options.
Business class passengers enjoy complimentary inflight meals with Italian touches, such as coffee by Illy.
The airline has installed espresso machines, which have received positive feedback.
Only Italian red and white wines, prosecco, and spumante are served, with selections changing every three months, and an average of 2,500 bottles of each being served every quarter..
ECONOMY CLASS
Economy class passengers can purchase items from the onboard SpazioItaliaBar menu, which emphasizes quality ingredients and a taste of Italy.
The airline collaborates with chefs from the JRE association (Jeunes Restaurateurs) for the SpazioItaliaBar menu.
Chefs propose several sandwiches and salads, which are then shortlisted for the final selection
SUSTAINABILITY
Air Dolomiti prioritizes recycling efforts onboard. The crew separates waste into plastic, glass, and cans, with general waste incinerated at the airport and recyclables handled by catering partners. T
he use of compostable paper cups for hot drinks and biodegradable agave fiber cutlery further reflects their commitment to sustainability.
CONCLUSION
The menu presentation not only reflects Air Dolomiti’s commitment to excellence but also showcases the partnership between the airline and its inflight catering partner.
It is a testament to their shared dedication to delivering exceptional inflight meals that meet the highest standards.
A big thanks to Air Dolomiti and their catering partner, GIC International Catering at Frankfurt Airport, for this opportunity!
