In-flight catering

Catering within airlines involves the preparation of meal trays for passengers and crew members. The service is carried out by the cabin crew, who receive internal training to ensure proper reconditioning and strict adherence to hygiene and food safety regulations. Indeed, it serves as a showcase for the airline and its service standards. The leading in-flight catering providers include Servair, Newrest Catering, Cogérès, and LSG Sky Chefs.

Services vary depending on the type of flight, with cold meals typically offered on short flights, often consisting of sandwiches, salads, pastries, and beverages, and hot meals provided on long-haul flights. Production usually takes place in a central kitchen, using positive cold-chain methods a day before (J-1), due to limited space and the cabin reheating system.

With the rise of low-cost airlines and the need for better cost management, some companies are moving away from traditional catering services and turning towards onboard sales solutions.

The creation of menus and recipes for meal trays served on board an aircraft must take into account the different classes offered on the flight (First, Business, Economy). When developing recipes, it is crucial to test them under the same conditions as those in the aircraft. The dishes selected for a meal tray should maintain harmony in both taste and appearance.

Several criteria are considered during the final approval process:

• Taste
• Cost
• Resistance to cold-chain conditions
• Shape of the container
• Type of in-flight service

Purchasing and procurement represent a significant portion of the cost, making catering companies dependent on traffic volumes.

Production is optimized by structuring it similarly to a catering operation, with multiple production units each having a specific mission (e.g., one kitchen might be dedicated to medium-haul flights or Asian cuisine). The preparation of breakfasts, meals, and snacks must be done simultaneously.

Given the priority of hygiene rules for airlines, it is highly recommended to integrate a bacteriological analysis laboratory within the food production center. Special attention should be paid to high-risk products such as shellfish and eggs. The recipes must be designed to withstand several hours of waiting before consumption, while minimizing the risk of bacterial growth in the reduced pressure environment of an aircraft.