In-Flight Catering vs Onboard Meal Preparation
/In-Flight Catering vs. Onboard Meal Preparation
Mike Linder, of Silver Lining In-Flight Catering Service, breaks it down and explains what CFA’s need to know!
When It Comes To Private Aviation Which Is Best?
If you are a Corporate Flight Attendant in Private Aviation you know how important good food service is, but you also worry about convenience and prep. Let’s face it, as CFA’s we have our work cut out for us onboard. Remind yourself that this is a private charter service, and the client is paying, so give them what they’re paying for! A top rated five star experience where the food isn’t a questionable hit, it’s a definite hit!
Silver Lining’s Mitch Amsterdam - Master Chef and Founder along with Mike Linder - Owner and CEO
Let’s be honest, many times the food is the showcase for guests aboard private aircraft charters. Clients want the best! That means certified chef quality prepared meals, not dishes from your favorite recipes. In fact, not even a recreated recipe you’ve mastered. It’s not to say that you aren’t a good cook. It’s to say, are you a chef? Have you mastered the art of cooking? Are you trained in food safety handling and best practices, and more importantly the safety hazards and restraints of preparing meals onboard an aircraft? I know there are CFA’s with many skills and those who are trained chefs, but unless that is you, think twice about trying to prepare your own meals onboard, and call an In-Flight catering service like Silver Lining. Again, the client is paying for the finest premier service, so why take the chance that your onboard creation goes wrong and that your guests aren’t satisfied. This isn’t a sales pitch for Silver Lining, or VVIP International, so why are we telling you this? We want to share what we’ve learned with other Corporate Flight Attendants who want to learn and will find what we have to share useful. For this purpose we seek advice from accomplished professionals who are current in the industry, like Mike Linder. Mike, who set the bar for Aviation Concierge Service, is highly qualified and accomplished in aviation hospitality.
Mike is a preferred partner of VVIP, and he had no objection to sharing what he thinks is most important for a CFA to know about In-Flight catering and why it’s preferred. When Mike defined the most important aspects of using an In-Flight catering service he broke it down to two main points, food safety and packaging.
These are Mike’s own words:
“Most important points, In-Flight caterers understand the proper packaging that fits best on an aircraft and understand the constraints of storage. Additionally, we understand food safety, how and what food travels best, and how it should taste and look when being presented on an aircraft.”
Mike talks about the dangers of preparing meals onboard for guests. Here’s what he had to say:
“How food is handled and prepared is extremely important to food safety. Working within small areas like the galley does not allow you enough room to properly wash, rinse and sanitize foods that require this. Therefore there is a lot of room for error, and/or cross contamination. As an In-Flight catering service our job is to provide clean, properly handled food to ensure you, your crew, and passengers a safe flight with a great experience.”
Our job as CFA’s is to provide first class service and hospitality, with the primary focus being our guests and their safety. With safety being top priority, CFA’s and guests benefit alike from the use of In-Flight catering. Not only do you ensure the quality of food and experience to your guests, but you also ensure that the majority of your time onboard is spent servicing clients directly and ensuring their safety and needs are met at all times. Time spent in the galley is time away from giving guests the attention they deserve, and if you read between the lines that’s also less time for CFA’s to cover all the other little details that consume so much time, but are essential to top rated five star service.
The Advantages of In-Flight Catering:
“You and your crew can focus on the safety of your passengers, arriving, departing, and In-Flight, while we focus on preparing and presenting the food for a 100% successful flight.” ~ Mike Linder, Silver Lining In-Flight Catering Service
Mike points out one very important fact and feature of In-Flight catering services. They offer 24 hour service, with just about anything available a client could possibly request. They do the work so CFA’s don’t have to and it’s certain to meet the standards. Mike also said the following with regard to the benefit of using In-Flight catering services and how it provides CFA’s with the most convenient option: “We are able to provide you with well presented, well prepared, and properly packaged food that you can either present as is or reheat and/or replate. We also have just about anything requested at our fingertips in our kitchen, or nearby. We have access to it most likely faster and safer than you do, and we have the space to prepare, which eliminates work and a mess onboard.” Considering the advice given from an expert in the field, the VVIP International professional opinion is: never question it or leave it to chance, go with In-Flight catering! Why Risk it?
Pro Tips:
Do your research on the catering company where you’re currently seeking services. Domestically or Internationally (this applies to both).
If there is a well known catering company that hasn’t let you down, be sure to contact them or other experienced cfa’s who have worked in the area (of your trip) for advice on who is the go to caterer. “Want to be sure not to be disappointed, and or most importantly disappoint your clients.”
Send over complete and detailed descriptions of what you’re looking for. Food & packaging.
Make sure the time and tail number is listed in BOLD. (If a new company have it arrive earlier just in case).
If you can ultimately cannot get a caterer be sure to have back up vendors you can use in the area.
Food prep on the aircraft should be limited. Our position is to provide overall excellent service not cook onboard the aircraft.
Always have a back up plan and in most cases another plan just for that plan!
