CATEGORY 1: “AIRLINE MEAL”
The airline meal has evolved over the decades and to this day still has a major impact on overall passenger experience, often leaving a long lasting impression. This category will explore the meals served in Economy class and Premium classes of various airlines. Following a broad but relevant set of judging criteria, the panel will assess which meals offer a memorable on-board dining experience to the passenger, whilst remaining practical and cost effective for the airline. A tasting session will take place during the finalist’s presentation..
1a) Airline Meal - Economy class
Here we refer to a full meal that would be classed as either Breakfast Lunch//Dinner or Supper Item and not a snack service. This can be any offering in Economy or Premium Economy. It is not restricted to complimentary meals services but can apply to purchased or pre-ordered meals as these are specifically for Economy or Premium Economy cabins. Meals may be hot or cold or a combination of items if a complete tray service is being submitted.
1b) Airline Meal - Premium class
Here we refer to a full meal that would be classed as either Breakfast Lunch//Dinner or Supper Item and not a snack service. This can be any offering in Business or First. It is not restricted to complimentary meals services but can apply to purchased or pre-ordered meals as long as these are specifically for Business or First Class cabins. Meals may be hot or cold or a combination of items if a complete service is being submitted.
Weighting: Taste 30%, practicality 25%, presentation 20%, nutritional value 15% and environmental impact 10%
CATEGORY 2: “SERVICE CONCEPT”
High-end food and beverage products and equipment are all very well, but without an exceptionally well thought out philosophy and a finely tuned delivery process, passenger satisfaction levels will rarely soar. This category will explore in depth everything from the conception to the end product delivered, the judges will specifically be looking out for the service that sets itself apart from others and excels in every aspect. We looking for innovation as well as practicality and impact. A demonstration as far as is possible will take place during the finalist’s presentation.
2a) Service Concept - Economy class
Innovation and radical ideas is not an easy task in this highly cost-sensitive and high volume area of Airline hospitality. We are looking specifically for ideas and concepts that make your service stand out from the crowd without impeding on crew efficiency. We are also looking for ideas that improve crew efficiency without impeding on passenger experience. This category covers all aspects of the interface between crew, passenger and the meal experience and extends beyond the meal to overall concept, theme and service – but food and/or beverage service must be an element of the concept.
2b) Service Concept - Premium class
The premium cabins are the flagship identifiers of Airline hospitality. Airlines frequently use their J and F class services to attract passengers in all classes. We are looking specifically for ideas and concepts that offer the best passenger experience and that is workable from both a crew and supplier point of view. This category covers all aspects of the interface between crew, passenger and the meal experience and extends beyond the meal to overall concept, theme and service – but food and/or beverage service must be an element of the concept.
Weighting: Innovation 30%, Practicality 25%, presentation 20%, taste 15% and environmental impact 10%
CATEGORY 3: “FOOD PRODUCT”
By 2018 the global inflight catering industry is expected to be worth a staggering US$19 billion and therefore proves to be an attractive target market for many mainstream food manufacturers. With high barriers of entry it’s more often than not an impossible market to penetrate. This category will provide a platform for world class food products to be recognized by the industry for the industry. The panel will pick out the winners from 3 sub-categories to identify the Best Snack, Best Food Product and Best Dessert of 2017. A tasting session will take place during the finalist’s presentation.
3a) Food Product - Snack
Snack Items in this category refer to any convenience food item that is not a full meal. Examples are sandwiches, pasties, crisps, biscuits, health bars, mini boxes like cheese and crackers mix, trail mixes, nuts etc. Items MUST be individually consumable. Pot Noodles, reconstituted breakfast items are in this category. Items may be sweet or savoury, hot or cold.
3b) Food Product - Savoury
This category is open to all food products that can be used to create dishes like new or innovative raw materials, cuts of meat, vegetables, or grocery items. Pates, pies, galantines, and also applicable, as are food items that feature either as component like a stuffed chicken breast or salad ideas that go with other items like a coleslaw.
3c) Food Product - Sweet
This category is open for all new produce and products that can be used in manufacture of sweet items i.e new innovations in components of ingredients. They can also be finished products e.g. yoghurts, ice creams, cakes or pastries.
Weighting: Taste 40%, quality 25%, practicality 15%, packaging 10% and environmental impact 10%
CATEGORY 4: “BEVERAGE”
Most passengers will agree that beverages, both non-alcoholic and alcoholic play an important role in the on-board dining experience. Just like food, beverage products also have to meet strict criteria in order for them to be consumed in flight. There are some great beverage products found on the ground today, this could be your opportunity as a manufacturer to get your beverage in the air. A tasting session will take place during the finalist’s presentation.
Weighting: Taste 30%, presentation 30%, practicality 20%, packaging 10% and environmental impact 10%
CATEGORY 5: “EQUIPMENT”
Maintaining the quality and variety of meals whilst working under the constraints of strict regulation on space and weight makes on board catering a meticulous job. The equipment used to transport, preserve, heat and serve food and beverage is critical to the operation. This category is for the entry of all types of equipment that promote and enhance the overall service from delivery to the aircraft to the passenger’s tray table.
5a) Equipment – Production
This category is open to any and all products that support and facilitate the production and delivery of Airline Catering, but excludes actual interface with the passenger. Examples are handling equipment, meal carts, production equipment, airline ovens, service delivery equipment.
5b) Equipment – Passenger
This category is open to any and all products that interface with and enhance the passenger experience. Examples are tableware, cutlery, trays, tray-set items, at-seat service equipment.
Weighting: Functionality 50%, build quality 30% and environmental impact 20%