There is sTrong desire To see culinary experTise lead in producT developmenT
Aviation is currently on a decent upswing, airlines are back and investing in product. There is new money coming into the market, lots of exciting change and some great opportunities.
At dnata we are excited about the future. There is a very strong desire to see culinary expertise lead in product development, especially in the U.S, and this is exactly at the heart of what we do.
Our ethos is to build and develop facilities that fully cater all halal and Asian requirements as well as standard catering too. These are the niches we understand well and where we see key growth.
Australia is currently a dynamic and exciting market. We opened our new Melbourne facilities late last year, combining three units into one, and now cater some 49 airlines across Australia. We are also in the process of rebranding all the Alpha in Australia facilities to the dnata name. We want to keep things simple. Everything we do, from culinary to retail, will be under the dnata Catering name.
Our new Dublin kitchen opened in
January. We're catering TUI and will add a major Middle East long-haul carrier there in May. We have had interest from six or seven other carriers too and see Dublin fast becoming a major base. The airport will hit 30 million passengers a year this year, it's an increasingly significant location. Our 400sqm facility is built around our halal and Asian cuisine specialism which we expect to be in demand from Chinese carriers in particular.
We have been interested in North America for a while and are delighted to have won the license for Vancouver International Airport. We weren't particularly thinking of Canada but Vancouver has a strong Asian market and when we looked into it, it was a no brainer. Next will be JFK, for which we already have customers pre-signed, and then we'll look to further U.S. locations.
Responding to an upswing in the market, dnata Catering is buoyant and extending its reach, says divisional vp Robin Padgett
We are great fans of the Asian region. Asians love to travel and they love food - so do we, so we will definitely look to do more in Asia. We just have to ensure we extend our network at a sustainable pace. It's certainly an exciting time.