silverware
18th Sep 2013, 10:16
In our effort to meet and hopefully exceed the demands of the market, I wanted to see what your opinions/experiences are with pax/crew catering.
Having worked as a private f/a myself I am very familiar with the principle but it's always good to get another insight.
I've drawn up a few questions, feel free to fire away, either in plain view or via personal message.
who orders the catering at your operation when flying with/without a f/a?
what do you value about pax/crew catering?
what makes you choose a specific caterer when there are several to choose from?
are you entitled to specific crew meals or are you "fed" the leftovers? (which can be pretty nice at times!)
would you enjoy a specific crew meal in a box for short flights?
is (crew) catering cost a major issue for you/your operation?
what are the absolute hits and misses a caterer can commit?
Galley Cuisine is a fairly new player on the EHAM/EHRD market and therefore we like to benefit from the input of the crews we cater, hence this honest thread.
Thanks!
Having worked as a private f/a myself I am very familiar with the principle but it's always good to get another insight.
I've drawn up a few questions, feel free to fire away, either in plain view or via personal message.
who orders the catering at your operation when flying with/without a f/a?
what do you value about pax/crew catering?
what makes you choose a specific caterer when there are several to choose from?
are you entitled to specific crew meals or are you "fed" the leftovers? (which can be pretty nice at times!)
would you enjoy a specific crew meal in a box for short flights?
is (crew) catering cost a major issue for you/your operation?
what are the absolute hits and misses a caterer can commit?
Galley Cuisine is a fairly new player on the EHAM/EHRD market and therefore we like to benefit from the input of the crews we cater, hence this honest thread.
Thanks!