WEBINAR REVIEW
WTCE/ PEC virtual series
As part of an eight-part Passenger Experience Conference Virtual Series, WTCE invited Julie Baxter, Onboard Hospitality editor, and Jo Austin, Taste of Travel Theatre moderator, to host two insightful webinars...
THE FUTURE OF INFLIGHT CATERING
The first webinar looked at The Future of Inflight Catering as the industry navigated its way through the challenges of the COVID-19 pandemic and beyond. A panel of industry experts was made up of Sarah Klatt-Walsh, Independent Consultant; Genevieve Reis Rosario, at Qatar Airways; Stefan Patermann, of Retail inMotion and Marc Warde, of Libero Meals.
Hygiene imperatives, new boxed concepts, sustainability, technology and the need for greater industry collaboration were all hot topics in the debate. Sarah Klatt-Walsh opened the discussion recognising that sustainability was currently being trumped by hygiene issues as airlines prioritise the delivery of safe, effective and pleasing catering options in the ‘new normal’ environment.
But, she reflected sustainability would return to the airline agenda in due course and more sustainable products would be in demand from closed-loop solutions, alternatives to single-use plastics and new sustainable materials in the cabin. The panel agreed.
The industry experts also discussed the increasing role of digitalisation in the passenger experience, and how the ability to pre-order, pre-select, use digital menus and touchless payment options are increasingly relevant to today’s onboard experience. Klatt-Walsh reported that the technology trend was being accelerated by COVID-19, while Stefan Patermann explained how digitalisation is playing an important role in the evolution of the customer experience and suggested that the initial investment in technology would ultimately save costs in the long term, cut waste and open up new revenue streams. The tech will increasingly create a seamless and connected passenger experience. Marc Warde insisted the obsession with health and wellbeing triggered by the pandemic would push healthy eating trends further into the mainstream and make quality, well-sourced ingredients ever more important to passengers.