Wide-body market takes off for On Air Dining


UK-based VIP caterer On Air Dining has ordered a high loader catering vehicle, responding to increased demand from the wide-body market. In November 2014 On Air Dining relocated to a new 4,000ft² home at London Stansted, which Daniel Hulme, CEO (pictured), said put the company in a better position to target this market. “Our move to Stansted was strategic, as a significant number of wide-body jets arrive into the UK at this airport,” he added. “Our food is of the highest quality and is appreciated by those flying this type of jet, and we’ve seen increased traction in this market since we’ve moved here. Taking on the high loader demonstrates that this sector of the industry is increasingly important to us.”

The temperature-controlled Iveco half-cab high loader weighs 7.5 metric tons. It should be delivered at the end of February 2015. On Air Dining also has options for a further two vehicles on lease from later in 2015. The company plans to expand to 24/7 service in the spring of 2015.

Using the high loader, the company will be able to load its food directly into the galleys of wide-body aircraft. “The high loader means we can control the handling of the food from its arrival into the facility, through the preparation process and delivery on to the aircraft,” said Hulme. “In an ideal world it’s delivered to one of the flight attendants that has been trained at one of our culinary courses, so the food has the On Air Dining handling all the way. This ensures that the time from the kitchen to the aircraft is minimized, so in theory the food is fresher and has had less handling, reducing risk of contamination.”

The company runs dedicated culinary training days for business aviation flight attendants and other interested parties. These are held every month and are complimentary. “The training aims to ensure flight attendants and corporate flight departments are confident in reproducing the dishes using modern techniques and presentation while in the air,” said Hulme. “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.”

The company anticipates developing further courses over the next year.

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Izzy has been part of the Business Jet Interiors International team since its second issue, and the editor since 2011. She also edits Auditoria and Railway Interiors International. Outside of work, Izzy is rediscovering her love of art by learning how to paint with watercolors.

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