Condor Brings Gategroup’s Cost-Effective, Restaurant-Style Dining Concept On Board
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APEX: Condor upgrades its menus beyond the traditional trolley tray, offering passengers full-plate dishes, while eliminating waste.
Condor’s premium menu on short- and medium-haul flights will now feature ten full-plate dishes developed through a collaboration between Condor’s catering team and gategroup culinary experts, under the supervision of gategroup’s regional executive chef, Central Europe, Christoph Brandstaetter. The new menus include a range of healthy international dishes, including dishes suitable for those passengers with special dietary needs.
“We want to offer our passengers an unparalleled travel experience and we have taken their feedback very seriously,” said Tobias Kühne, head of Catering, Condor. “With this new onboard dining experience, we are able to offer our customers even more delicious food at the same price. Its cost-effectiveness in economy and premium class on short- and medium-haul flights is unsurpassed.”
“With this new onboard dining experience, we are able to offer our customers even more delicious food at the same price.” – Tobias Kühne, Condor
The dishes will be served on gategroup’s space-saving tray concept, which reduces packaging waste and, gategroup says, makes meal service easier for cabin crew. The plate-holder style trays also free up space in the galley and weigh less, reducing fuel consumption.
Herman Anbeek, president, Americas, Europe and Middle East for gategroup said: Our onboard dining concept offers an innovative solution with advantages for airlines, passengers and cabin crew alike. We are excited about introducing this concept in Europe together with such a valuable partner and look forward to continuing a long and productive relationship.”
Healthy food options and smarter food packaging are leading trends in the design of in-flight meals. Anne De Hauw, founder of IN Air Travel Experience and previously gategroup’s VP of Innovation and Customer Experience, told APEX that “simple, more nutritious foods” will be in high demand as millennials advance in their careers and become the mainstream among business passengers.
“Millennials prefer not to eat, than to eat bad food – that is a new challenge for airlines. They need to tailor to these expectations, moving away from foods that are not healthy, not good or too complicated.”