Overcoming the 5 Top Challenges in Airline Catering

You are cruising at 36,000 feet, your stomach rumbles as the flight attendant approaches with your inflight meal. They place it on your tray-table and a delicious smell engulfs your nostrils. You tuck in. But where did this meal come from? How was it prepared? And how was it loaded onto the plane? These are probably not questions you are going to be asking, or even considering as you enjoy your inflight meal; but there are many technicalities that must be performed and analysed to ensure successful inflight service.

Airline catering is not like any other type of catering, it has many more challenges, such as restricted storage space, food safety regulations, short turnaround times and frequent changes to flight schedules, to name a few.

A typical airline will need to load around half a million items per day, operating on a very tight schedule. With so many challenges, the planning and logistics that contribute to the end result are often underestimated.

 

Support and Innovation

To provide the highest standard of passenger service, it is important to implement innovative services and deliver hybrid operational service strategies. This approach enables airlines to provide wider price options on the same flight, to satisfy both passengers who expect a high standard of service and those who want to minimise their expenditure.

 

 

Increase Operational Flexibility

Flexibility is essential in airline catering, and service change requests need to be implemented quickly and seamlessly. Having the flexibility to change the menu in a very short period, from design and planning, to preparation and delivery, is key to providing a range of products and services to passengers.

 

Improve Efficiency

With short turnaround times and rising fuel costs to contend with, improving operational efficiency is essential. Preparation duties prior to departure need to be more efficient without compromising on service quality.

 

Supply Chain Optimisation

Optimising the supply chain is another challenge that must be overcome to provide the highest quality of inflight services whilst regulating costs. Improving consumption forecasting to reduce food waste and reduce stock levels is a top priority for airlines. Having accurate information about stock levels and smart consumption forecasting technology can save airlines a significant amount of money.

 

Real-time and Accurate Data

To reduce delays, airlines and staff need to have accurate, real-time operational data available to enable fast decision-making. Providing airports and airlines with real-time data regarding inflight services, helps to reduce delays that can have a major financial impact for both the airport and airlines.

In order to overcome these challenges, utilising innovative technology that provides data-driven solutions is essential. With so many different processes involved in airline catering services, having a streamlined overview of the relevant information can increase efficiency and prevent delays.

From the ability to intricately manage supply chain activity, to dynamically coordinating inflight service operations, Promeus provides all the tools needed to overcome some of the most challenging hurdles in the industry.