Catering Puzzle: Strategies and Tactics to "Putting It All Together Wednesday, May 1 4:30 to 5:00 PRESENTED BY: Roger Leemann Air Culinaire Worldwide Maintenance Management Conference Fort Worth, TX April 30 May 3, 2013
Let s Face it Of all the things critical for that Perfect mission Catering typically one of the smallest % of the cost of the mission can have the biggest impact on Passenger Experience A Turkey Sandwich is Never just a Turkey Sandwich it is part of the experience 2
Pieces of the Catering Puzzle Definition: Anything that is needed inside the cabin for a particular mission to better the passenger experience that is not already part of your equipment or sundry list. Meals (fuel for Pilots and Passenger) Beverages both Alcoholic and Non Cabin Garnish Food, Flowers Comfort Items Magazines, Newspapers, DVD s, Pillows, etc. 3
Pieces of the Catering Puzzle The Mission Business / Pleasure How many meal periods? The Equipment Type of reheating Capability Type of Storage The Pax and Crew The Purpose of Food Dietary Likes / Preferences / Restrictions The City Pairs Plan B Catering (Double Provisioning) Food Safety (Most Important) 4
The Mission Business or Pleasure Pleasure Catering Typically More Typically Shared Includes Other Types of Meals (Kids, Dietary Restrictions) Business Cabin Garnish ( Just in Case and In-Between Meals) Designated Meal Periods / Purposeful May be individualized and not Shared 5
The Equipment Micro / Convection / Both? When ordering Hot Food, be specific. Tips: Terms include: Micro, Tin, CPET Request that Meals be Reheated and not cooked from Scratch. Utilize appropriate equipment Micro might be faster but if you have a choice, reheat the steak in the oven (outside-in cooking) For Hot Appetizers, request Garnished Tray to accompany the item. Altitude and Cabin Pressure affects your reheating Preheat your Oven. 6
The Equipment Storage Getting it on the aircraft only half the battle: Refrigerated Storage Cooler Storage Double Provisioning Storage Other Options Tech Stop for Fuel and Catering Other Challenges Customs Food Safety Critical Control Point 7
The Pax and Crew Different Meal Purpose? Passenger Creating an experience based on mission. Heading to a meeting (Think, think, think) Heading from a meeting (Relax, sleep) Crew Length of Mission Eating for Mental Alertness Fighting Fatigue 8
The Pax and Crew Dietary Likes / Preferences / Restrictions Passenger and Crew The 30 Things Rule Ask and Know Dietary Restrictions: Medical, Religious and Personal Factoid - Top Allergens (Cause 90% of Reactions) * : * Mayo Clinic Milk (Lactose Intolerance), Eggs, Peanuts, Tree nuts (such as almonds, cashews, walnuts), Fin Fish (such as bass, cod, flounder), Shellfish (such as crab, lobster, shrimp), Soy, Wheat Mostly Affects Children 9
The City Pairs Know your Options Arriving in Major City? Get Recommendations from Reputable Sources FBO / Handler / Other Flight Departments Prepare ahead of time The Number 1 resource you can give your caterer TIME. Double Provision Option Cooler / Frozen on Dry Ice Don t forget about the ICE and Water (Hidden Pathogens) 10
Food Safety The last but most vital piece of the puzzle. You ve planned, prepared and now finally putting it all together. So how do you know if it is safe? 11
Controlling Factors in Food Safety What are the hazards? Definitions and Risks Minimizing the Risk What can I do? 12
Food Safety Hazards 6 of them? Bacteria (Salmonella is Most Common) Chemical (natural and man made) Mechanical (Nuts and Bolts, etc.) Toxins (from bacteria) Viruses Mold 13
Food Illness Incubation Period Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Bacteria Parasite Bacteria Virus Bacteria 14
Food Poisoning or Food Illness? Food Poisoning is the intake of already compromised food where you get sick from the poisons created by the bacteria. Food Illness is where you intake the bacteria and it manifests inside your digestive system. 15
Food Safety Hazards While Main Focus is on Bacteria and Virus Don t forget: Not just clean but Sanitized. Just because it looks clean, doesn t mean things are still growing on it. Is your chemical cleaner Safe to Eat? Too much cleaner Too little cleaner Is your physical cleaner safe? Use disposable sponges/wipes 16
Know your PHF Traits of Potentially Hazardous Foods High Protein Raw Low Sugar/Salt High Moisture Have Higher Potential for Contamination 17
Minimizing Your Risk Things to Know Things to Do 18
Know your Source Where is my catering produced? Licensed Food Service Provider? HACCP Approved Suppliers? FDA Inspected? 19
Know How your Catering is Handled Time and Temperature From Production to Consumption When Produced and How When Refrigerated How long on Aircraft (unrefrigerated) The HACCP Roller Coaster 20
After all that Is it Okay to eat? Sensory Clues Use your head Look Taste Smell 21
Go/No Go Always Give yourself the option Be prepared (Plan B) Remove No Go food from aircraft Have Non or Low Perishable Snacks and Beverages The safety and protection of the primary is the essential focus of the mission. Catering is part of that equation. 22
Get Certified Food Handlers Permit Online or in class. Inexpensive Required for restaurant servers Other Certificates Food Safety (Cooking) TABC (Alcohol) HACCP Food Safety Harassment Prevention servsafe.com Learn2serve.com 23
Best Practices Food Safety is Prime Focus when dealing with Catering. Use your senses Don t be afraid of a no go when it comes to catering Get Food Handlers Certification Get Recommendations from your Caterer Have Catering Delivered Early Always Have Plan B On Board non-perishable Meals / Beverages Back-up Caterer / Grocery Store Be aware of Custom Stops 24