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On Air Dining invests in high loader vehicle as demand from larger, wide body business jets grows

On Air Dining, the elite culinary service that provides a fine dining experience in the air, is enhancing its offering to clients with the introduction of a high loader catering vehicle, designed to easily and efficiently deliver food directly into the galleys of wide bodied VIP aircraft.  On Air Dining takes delivery of the 7.5 tonne, temperature-controlled IVECO halfcab high loader at the end of February. The business also has options for a further two vehicles on lease from the beginning of the summer.

“We are increasingly serving larger business jets and are building up our facilities and chef resources in readiness to offer a planned 24/7 service later in the spring.   This high loader will be extremely valuable in this regard.  The new equipment will enable the On Air Dining team to deliver food to these jets efficiently, whilst reducing the amount of external handling. “Importantly, we will be in control of the food from order acceptance to delivery. This will help us ensure the dishes arrive on board at their freshest with minimal handling,” said Daniel Hulme, CEO of On Air Dining.

In addition to supporting the growing wide-body jets sector, On Air Dining is beginning to serve the inflight catering needs of VIP commercial airliner and ad hoc charters that are typically served by B767 to B737 aircraft. The new equipment will bolster this offering at Stansted and serve to further improve the offering to this expanding part of the business.

Monthly culinary training days now running at Stansted base
On Air Dining is also running complimentary monthly culinary training days for business aviation Flight Attendants and others closely involved in the sector with a strong interest in food.  As the first inflight catering company to offer dedicated Flight Attendant training courses, On Air Dining anticipates developing further courses for the aviation catering sector over the next year. The next course will take place on 12th February, followed by another on 17th March.

 “The training aims to ensure flight attendants and corporate flight departments are confident in reproducing the dishes using modern techniques and presentation whilst in the air. It also provides them with basic food handling skills and we’ve noticed they are really stimulated to develop a genuine interest in the whole inflight cuisine offering. This results in passengers having the best dining experience possible,” adds Hulme.

Daniel will be attending the NBAA’s Schedulers and Dispatchers Event in San Jose, California during 3-6th February, 2015

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