INFLIGHT CATERING Manchester 

Aviation is the science of designing, developing, production, operation, and use of aircraft, especially heavier-than-air aircraft and flying airplanes.

Aviation or air transport brings our minds to the activities surrounding mechanical flight and the aircraft industry. Aircraft includes fixed-wing and rotary-wing types, morphable wings, wing-less lifting bodies, as well as lighter-than-air craft such as balloons and airships.

Aviation began in the 18th century with the development of the hot air balloon, an apparatus capable of atmospheric displacement through buoyancy. Some of the most significant advancements in aviation technology came with the controlled gliding flying of Otto Lilienthal in 1896; then a large step in significance came with the construction of the first powered airplane by the Wright brothers in the early 1900s. Since that time, aviation has been technologically revolutionised by the introduction of the jet which permitted a major form of transport throughout the world 

The word aviation was coined by the French writer and former naval officer Gabriel La Landelle in 1863. He derived the term from the verb avier an unsuccessful neologism for “to fly”, it derived from the Latin word avis which means “bird” and the suffix –ation.  

General aviation includes all non-scheduled civil flying both private and commercial, general aviation may include business flights, air charter, private aviation, flight training, ballooning, parachuting, gliding, hang gliding, aerial photography, foot-launched powered hang gliders, air ambulance, crop dusting, charter flights, traffic reporting, police air patrols and forest fire fighting.

Each country regulates aviation differently, but general aviation usually falls under different regulations depending on whether it is private or commercial and on the type of equipment involved.

Many small aircraft manufacturers serve the general aviation market, with a focus on private aviation and flight training.

The most important recent developments for small aircraft which form the bulk of the GA fleet have been the introduction of advanced avionics including GPS that were formerly found only in large airliners, and the introduction of composite materials to make small aircraft lighter and faster. Ultra light and homebuilt aircraft have also become increasingly popular for recreational use, since in most countries that allow private aviation, they are much less expensive and less heavily regulated than certified aircraft.

Furthermore, there have developments in the Aviation industry that have brought about services like In flight catering in the commercial Aviation arm of the industry which has since been marching forward ever so 

This in flight catering market is anticipated to witness a sixty five percent growth and development during the forecast period of the next decade.

Integration of technology for the ordering of food and beverages on-board is expected to help the growth of the in-flight catering market.

Also, concepts like retail on board and personal in flight chefs are anticipated to affect the in flight catering market in the near future.

An airline food, in flight meal, or airline meal is a meal served to passengers on board a commercial airliner. Specialist airline catering services prepare these meals and usually serve to passengers using an airline service trolley. 

Meals are expected to be the dominant food type in the in flight catering market during the forecast period, due to the demand from the Asian and European airlines. There was a growing preference from the passengers in these regions towards meals, especially in long haul flights.  

Some airlines in the North American region serve meals that are available, at an extra cost. However, the beverages segment is expected to obtain the highest growth rate during the forecast period. Strategies like the introduction of beverages like premium wines to lure the business and first class passengers have shown positive results to the airlines, and this is expected to help the growth of the beverages segment during the forecast period.

From putting a menu together to packing a trolley, let’s look into how in-flight meals are made.

So, who decides on the menu? For instance with LSG Sky Chefs does provide menu design services, our airline customers make final decisions on all aspects of the catering menu. Typically, if we are involved in the menu design process, our culinary experts will develop new menu selections for the airlines to evaluate before the menu is chosen and approved, the duration of how long in advance these menus are prepared? This menu development cycle until a meal is eventually “flying” can take up to six months, what would happen to food when a flight is delayed? Well, due to hygiene and food safety restrictions, we need to follow strict rules. So depending on the delay, the prepared meals can still be used or need to be exchanged. The types of dishes taste better and maintain quality over time? Is dependent on passengers and what the aviation airline company sees as that which represents them.

Not much is “universal” in the world of food, regional tastes or restrictions often define what will be served. Most of the time there are options for passengers to choose from, for example, Western style or Asian flavours.

Pasta dishes, however, seem to be one of these “universal” preferences as they can be offered in many varieties – with meat or fish, as a vegetarian option, and so on.

Fish and fresh food are also very popular, probably due to the fact that they are light.

In menu development, we seek ingredients that have a naturally rich taste as delicate flavours soften further and colors fade high in the air.

The amount of meals provided by an airline averagely everyday majorly depends on the number of aircraft, the catering service concept by the airline, and the routes an airline offers.  

After the preparation of each item, the meal components are put together in the so called “tray set-up.” Dishes that will be warmed up in the aircraft are packed separately into oven rack. All food is chilled down to 5°C and then loaded into trolleys, which are also cooled as international regulations of food safety require. Trolleys are packed so that it is makes service onboard smooth and pleasant for the cabin crew and passengers.     

As people try to eat healthier foods, chefs are making vegetables the star of many dishes. This does not necessarily mean there will be more vegetarian or vegan options on menus, but the focus will be on the vegetable while the protein amount will shrink. This is changing the way we eat and think about food. In some restaurants, the protein is a side as the vegetable is the main component of the dish. The trendiest vegetable for this upcoming year will be the cucumber. Cucumbers are being used more to bring in texture and coolness to dishes. Chefs are busy glazing, pickling, mixing and sous-viding cucumbers.

Chefs are using more parts of the animal, such as the cheeks, which are lean and tender. Just think about a few years ago when short ribs became popular, before the trend that meat was hard to give away; now everyone has it on their menu. “Spinalis” is a great cut as well, if you can find it. Now, chefs are coming up with different cuts for the consumer to have an amazing and unique experience. Have you ever had a nice juicy prime rib and that outside piece of meat that looks like it is separated, but it is always consumed first? That is the spinalis.

Across the world we see more and more farmer’s markets popping up. This is a great way to get fresher, healthier and tastier produce. There has been a 350% increase in the number of farmer’s markets in the past 20 years, as we, the consumer, are trying to eat healthier and support more local farmers. 

Chefs are now more inclined to buy pricier local ingredients to control the quality more of their dishes. A Harvard study cites an Organic Center report, “Still No Free Lunch: Nutrient Levels in U.S. Food Supply Eroded by Pursuit of High Yields,” which states “farmers producing for a local and direct market are more likely to prioritize taste and nutritional quality over durability when making varietal decisions.”

In flight we see more stuffed dough items like samosas, authentic empanadas, blintzes and even stuffed pretzels. These tasty treats will pack more flavors with every bite and they are usually easy to eat. Chefs will use all types of dough and will be exploring different ingredients to surprise consumers when eating these delicious stuffed items.

Cocktails are now going with more local traditions and unique spirits from the area. Highlighting these regional drinks can bring in a new twist to the meal as well with the story. All of these drinks bring not only taste, but feelings of being in that destination while drinking them.

All, these logistics to look into to satisfy the passenger’s natural need and cravings for food and the different tastes and flavors they wish to encounter on their travel whether it be business or pleasure trip is a numerous list of logistics to look into and have a good foresight about. 

When travelling people, especially during the summer time, wish to start experiencing the pleasures of their trip right from the airport departure lounge, timeliness, safety and security alongside convenience are top ratings of passengers.     

The process can be long , but its most gratifying when it’s done meticulously by those who love to cater to the needs of others, love cooking and creating meal combinations to die for, as well as making a simple packaging and placing  of a good meal on an airline tray enticing such that the passengers keep coming onboard that airline time and time again just to enjoy a specific meal combination that was made to the “Tee” which in turn keeps the business running and the airline in good stead with their passengers and clientele