Flavours of the fu­ture

Onboard Hospitality - - Wtce Review -

This year’s WTCE was the big­gest yet, ex­panded to four halls with both ex­hibitor and vis­i­tor numbers up. More than 125 first-time ex­hibitors starred in re­vamped New Ex­hibitor Vil­lages.

On­board Hospi­tal­ity

On­board Hospi­tal­ity fielded its big­gest team to date, show­cas­ing the 2018 On­board Hospi­tal­ity Awards win­ners on the stand and sup­port­ing the Taste of Travel theatre, mod­er­ated by for­mer edi­tor Jo Austin. Top­ics in­cluded cater­ing for chang­ing life­styles; mil­len­ni­als; pack­ag­ing and how to build a brand. High­lights in­cluded:

Local flavours

Master chef Sturla Bir­gis­son was joined by Iris Anna Groe­neweg, on­board ser­vice de­vel­op­ment at Ice­landair, in a ses­sion that re­vealed how air­lines can rep­re­sent their coun­try and cul­ture in the in­flight ex­pe­ri­ence. At­ten­dees sam­pled Ice­landic smoked arc­tic char with caviar and dill puree, local lamb, scal­lops and sea truf­fles.

Rail in­no­va­tions

Chef and new prod­uct de­vel­op­ment man­ager for RG, Jenny Green­halgh re­vealed the sto­ries and se­crets be­hind the celebrity chef James Martin's All-Day Menu. And Czech chef Miroslav Kubec demon­strated how Czech Rail­ways are set­ting new stan­dards in rail cater­ing.

The show is great for

bring­ing ev­ery­one to­gether in one place, as well as show­cas­ing

new prod­ucts”

Tack­ling trends

Trend-spot­ters, Ari­ane van Man­cius, of Now/New/Next, guided at­ten­dees through the habits and hang-ups of today's mil­len­ni­als while Air­lineTrends founder Ray­mond Kol­lau gave a fast­paced pre­sen­ta­tion on in­no­va­tions in

on­board hospi­tal­ity. Chef Steve

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