1. What does safety mean in aviation catering?

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    29 January 2015 by bizavcatering

    Aviation has always been very exposed to Security & Safety concerns. Being on the age, safety & security have early been incorporated in all aspects of the everyday work of this very specific industry. Unfortunately, in the context of terrorism Western countries and France are currently facing up, we all have to go further by being more focus on it than ever.

  2. Aviation catering : a matter of safety & security

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    20 January 2015 by bizavcatering

    Western countries and France are currently going through a very difficult situation putting aviation on the age. Terrorism is the new plague we have to seriously fight against and all aspects of our everyday work and private life have to incorporate new habits. Safety is becoming THE priority by anticipating all aspects of what you do to avoid a serious crisis : all what you are doing has direct a consequence on safety…

  3. What makes an outstanding In-flight Caterer?

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    13 November 2014 by bizavcatering

    I am frequently asked what it takes to enter the aviation catering industry. Caterers from around the world want to know what makes someone successful. They wonder if it is a highly paid chef, the facilities, the equipment, or customer service? Do you require the biggest facility, the most high tech equipment?

    Just what is it that makes an inflight caterer memorable? I decided to take a closer look at some of those caterers whom I think are successful and well respected within the industry and see what makes them stand out.

  4. Aviation catering: don’t order a restaurant!

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    14 October 2014 by bizavcatering

    When comes time to work on a catering order, most of Flight Attendants are considering either to send it to the aviation catering or to a restaurant… Think carefully! In case you are not in a very small airport or in Africa, I have to warn you about the consequences of a restaurant order…

  5. Eat safe : choose the right catering

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    25 September 2014 by bizavcatering

    Flight Attendant, you are the first to know that eating on board is something everybody is expecting and you are the one to manage it. But as a professional, you also know that having food on board is something very hard to manage: the galley is the last thing taken in consideration in interior designs and space is very limited.