Onboard meals. How in-flight meals are prepared In-flight catering manufacturers

It was this development of events that required an increase in factory capacity. For the past three years, the enterprise has been undergoing non-stop reconstruction, its redevelopment, and new equipment has been purchased. In March 2004, a new administrative building was put into operation, thus expanding the production area to 9,000 sq. m, and the total area of ​​the enterprise reached 10,500 sq. m. Today, the company employs 1,600 people in four shifts, because the airport operates around the clock.

All these activities made it possible to ensure an active dynamics of growth in the sale of food rations: in 2001, the increase was 38.8%, in 2002 - 37%, in 2003 - 44.7%, in 2004 - 26.5% (estimated) and the sales volume reached over 9 million food rations. In August 2004, the factory reached the capacity of 50 thousand rations per day, becoming a serious mass production.

Now the process of redistribution of airlines has stabilized, therefore, the subsequent growth, according to the leaders of Domodedovo Air Service, will be determined partly by the arrival of new companies, but mainly by an increase in the number of flights, new destinations and an increase in passenger traffic, including due to the growth in the welfare of citizens, which gives a standard 12-15 percent increase in passenger traffic. Thus, despite the achieved indicators, the factory management sets itself the minimum task of maintaining the won positions and strengthening them, and the maximum task of developing production in the long term. It is possible to maintain the current level of growth by further increasing capacities, using modern production and business technologies, and improving the level of services provided. Therefore, in 2005 it is planned to build another 5 thousand square meters. m of production space within the existing land allotment, plans are being actively developed for the modernization and purchase of new equipment, and a search for new markets is underway.

What is air-catering

The market of catering services in Russia began to develop relatively recently. As for in-flight meals, within the framework of the only domestic airline - Aeroflot - there was only a regulated form of providing passengers air transport food during the flight. The order of service, nutritional requirements, composition of dishes, etc., were determined by instruction 11/7 of 1979. Accordingly, there was no such thing as a catering business at all. And only when the company became part of the EastLine Group, it became obvious that it would be engaged in the air-catering business.

Aviation catering certainly has its own characteristics and significant differences, which are determined by the on-board service system itself. At the same time, the types of services themselves, in their business structure, have much in common with ordinary catering, which in last years received quite active development in Russia.

Domodedovo Air Service has three basic business processes:
• preparation and provision of catering;
• provision of airline services (removal of surplus and disposal of food waste, processing of pantry and kitchen equipment, laundry services, storage of reusable tableware with subsequent assembly, leasing of pantry and kitchen equipment);
• provision of food for passengers railway and third party organizations.

If the airline does not purchase in-flight food from the factory, then it can only order the sanitization of its dishes, or, for example, simply reload food from one aircraft to another. Accordingly, within the framework of these processes, all services that are charged and payable are stipulated.

A significant share of the costs in catering traditionally falls on logistics, which is also the most complex process in aviation catering: a large number of components - food, dishes, kitchen equipment, drinks, "bulk" (i.e. everything that does not fit on trays - portioned tea, jam, butter, fruit) - must converge at the same time, exactly on schedule, at one point. And this point is an isothermal body of an autolift (the factory has its own car park, numbering 38 specially equipped cars), which carries ready meals to the flight. A passenger in flight receives a ration, or a tray, the serving of which includes at least 14-15 items. For example, about 2,400 rations are loaded onto an Il-96 aircraft with two flights at full load and two meals a day. And to this are added carts, containers, napkins, boilers, dry, food ice, cold accumulators. As a result, 30,000 daily rations must be collected and delivered on board 2 hours before departure. At the same time, the factory serves about 120 flights daily. If there are 150 seats on the plane and 70 people are flying, the company still takes 150 sets, some of which are served.

In-flight meals are prepared according to the "Just-In-Time" principle, which certainly reduces the pressure on logistics. After the assortment is formed, the cycle is set, the amount of food is determined and the order of delivery and cost are specified. Operational work begins with a three-day planning, then - a daily adjustment. Based on the number of passengers on board, raw materials are ordered. Flight preparation begins 10-12 hours before departure - there is a countdown: 40 minutes before the end of check-in - the last adjustment, 2 hours before departure - food must be delivered on board, 3 hours before - food is placed in the refrigerator where it is "gaining" cold, in 5 hours - the assembly begins, in 6 hours - the preparation of cold appetizers ends, in 8 - hot dishes, in 10 - the assembly of approaches begins. At the same time, various nuances should be taken into account: in the summer, it is required to take a large supply of water on board, as its consumption by passengers increases. And, accordingly, logistics becomes more complicated. In addition, frequencies and slots are changing, because the airport works more intensively in summer and the number of flights increases.

In order for airlines to follow the cycle and order meals based on the passenger flow served, Domodedovo offers about 30 types of meals, 280-300 meals for passengers of all classes. Naturally, it is unprofitable for the factory to produce all 280 dishes every day. The way out is to combine the cycles that are carried out by the marketing department involved in sales in the aviation market. The bottom line is to reduce the number of meals per week to a minimum. If a company flies in different directions, then it may well receive the same hot meals.

The factory has its own fleet of 38 specially equipped vehicles

Service vision

Domodedovo Air Service works directly with airlines. And each airline has its own face, certain requirements and vision of the service. Each company has a service or a specialist who is responsible for the service, including catering. For them, a presentation is arranged twice a year, the assortment changes twice a year. The change corresponds to the transition from spring-summer to autumn-winter season.

In the context of an increasing number of airlines, the struggle for a passenger lies in the field of improving service, because other factors are almost the same for everyone (aircraft, convenient time of departure and arrival, ticket price). Passengers are primarily interested not in the cost of fuel or payment for the air corridor, but in how well they were served and fed, how much time they spent getting on board and going down.

The choice of food depends on many factors - the direction of the flight, the specifics of the passengers, the aircraft used, or simply the vision of the person who does it. At the same time, airlines, as a rule, focus on regular customers. Based on them, food cycles are introduced, providing that within the same menu there are 3 or 4 options for changing dishes. Relatively speaking, in the morning you get one meal, and if you return by the same plane in the evening, you should be able to choose something else. And it's even better when you have tuna today, trout tomorrow, and salmon the day after tomorrow. Another thing is that sometimes companies start saving. However, a standard food set should contain at least three options: poultry, meat and fish. And most companies do this.

Heating equipment used in the hot shop - pressurized cookers, deep fryers, tilting pans, stoves and convection ovens

In "Domodedovo", as in any airport, there are basic companies - about 12-15. In fact, they are the legislators of the entire range. Nevertheless, for each company, an individual assortment minimum is developed, including both standard rations (hot, cold food, canned food, light food) and special types: Muslim, oriental, seafood, medical, vegetarian, children's, etc. .

The requirements of companies for catering services also change in accordance with how their aircraft fleet and passenger traffic change. Those companies that fly, for example, to Europe, America, and have aircraft such as Airbus and Boeing in their fleet, serve the passenger flow, the service requirements of which are higher. When buying expensive aircraft, companies are forced to buy the corresponding removable pantry and kitchen equipment, carts, containers. And although this pleasure is not cheap, Western companies understand that these are the basics of service and do not skimp (for example, they have 3-4 sets of reusable dishes in their assortment). On the other hand, the availability of appropriate inventory and equipment is the necessary minimum, which in the future allows you to move to a better level of passenger service.

The fact that the requirements are growing is also evidenced by the fact that if earlier the factory did everything on disposable tableware and in boxes (for Russian airlines), then serving in reusable dishes already required the availability of appropriate equipment. Firstly, the tray formed here still needs to be brought to the passenger, and it can only be brought on specially prepared carts, containers, etc. Secondly, the same reusable dishes provide for appropriate processing, storage, etc. And this is already additional investment.

Reusable tableware provides for appropriate handling and storage

The arrival of such clients as British Airways, Emirates, which are recognized trendsetters in the organization of in-flight catering, required the factory to make certain efforts to ensure an appropriate level of service. It should be taken into account that these companies have a higher cyclicality and nutrition, to put it mildly, more diverse. Emirates first class rations include, for example, live cloves, which the factory is again required to provide, and it is also the only company to date that reviews the range of meals on a monthly basis.

The formed tray still needs to be brought to the passenger - on specially prepared carts, containers

However, according to the management of Domodedovo Air Service, any diet can be made, it all depends on the amount that the airline is willing to pay for catering. As a rule, the cost of meals for Western airlines is estimated at 4-6% of the ticket price. This value includes not only the cost of the lunch itself, but also its delivery and accompanying services. If we talk about absolute values, the average price of a meal for an economy class is from 3 to 6 dollars. In British Airways and Emirates, of course, it is more expensive - the ability to count money in this case translates into an understanding that excessive savings on food can lead to a reduction in the flow of passengers.

Service a la Low-Cost

The international air catering market is now dominated by multidirectional trends. A group of Low-Cost companies has appeared that do not buy food at all, that is, everything is aimed at maximum cost savings. Separate terminals are being built for them. The passenger, if desired, chooses a meal for himself for additional money (for example, a bag of chips). That is, the passenger in this case is exempt from additional airport services. Accordingly, the cost of a ticket for such flights is very low. This is understandable - the whole structure that provides the service is very expensive. For example, a terminal for 6 million passengers a year costs about $350 million.

Raw material gauge

First of all, Domodedovo Air Service is a food production factory. And, note, in large volumes. This means that a lot of raw materials are required. In summer, for example, the consumption of raw materials reaches 1,500 tons per month. The calculation is simple: on average, a full-fledged diet - salad, appetizer, hot dish, confectionery - weighs 0.5 kg, plus a drink - at least 300 ml; taking into account processing (factor 1.5), we get about 1 kg. With a capacity of 50 thousand rations per day, the minimum daily consumption of raw materials is 50 tons.

The choice of raw materials at the factory is approached, guided by three factors - stability, quality, cost. Moreover, the stability of supplies is in the first place. In order to ensure it for almost every product, the factory has two suppliers. Despite the fact that raw materials are purchased through tenders, the company already has permanent suppliers who are given unequivocal preference. At first glance, the factors and conditions of supply are familiar, typical for most companies operating in the field of catering. And yet, the procurement of raw materials for the in-flight catering factory has its own peculiarities.

The main feature is that the terms of the on-board service stipulate that everything in the diet should be the same: pieces of fish, meat, chicken, because any passenger wants to get a portion at least no less than that of a neighbor. This applies not only to meat or fish, but also to all other products, including vegetables, fruits, bakery products. That is, the raw material must be calibrated.

The management of the Domodedovo Air Service factory claims that it is more profitable to work with domestic suppliers for a number of reasons. But, unfortunately, we have to state that among them there are very few manufacturers capable of meeting the necessary requirements - to supply a calibrated product. For example, the factory buys meat of a high degree of readiness (after all, the company does not deal with deboning or trimming), while working with both chilled products and frozen raw materials. So, four years ago, the factory got a supplier who offered to supply beef fillets in the required shape, convenient for the slicer used. As a result, the products of this enterprise are bought without a tender, because there is simply no other such company on the market.

At the same time, no matter how much they fought with suppliers to find at least one who could supply buns of the right size, they did not find it. Some have a larger diameter, others have a height. The factory complains that it is extremely difficult to achieve compliance from suppliers. Meanwhile, this is an excellent niche for Russian manufacturers, given the fact that in the West there is a whole industry of suppliers specializing in the supply of products for catering companies. As a result, Western catering companies don't have the same problems they face in Russia. For example, the leaders of Domodedovo Air Service visited their colleagues in Spain. As it turned out, they do not have their own bakery at all, but nevertheless, different enterprises supply exactly the same rolls and croissants.

The same problems arise in our country with fruits and vegetables. There are no calibrated apples in Russia, and from abroad they receive all the same, even by weight. This is very important because in this business the price cannot be calculated every day. If the apple weighs less than it should, the airline may file a claim. For example, while cherry tomatoes were bought in Russia, there were often clarifications with representatives of airlines who could not understand why it was impossible to put the same fruits - after all, if a cherry tomato is put, which is not cut, but put whole, then it should weigh 12 grams and not a gram less or more. As a result, we found a supplier in the West.

For "Domodedovo Air Service" today the priority is the confectionery direction. Shortbread flour cakes also have specifics: they must be small, "one tooth". Again, it was not possible to find an enterprise that could satisfy this requirement. Conversely, in the West, there are entire factories that make small cakes for in-flight meals.

Providing delayed delivery

In part, the problems described above contributed to the fact that the production areas of the "vo Air Service" factory, in addition to the traditional hot, cold shops, a picking area, a processing shop for buffet and kitchen equipment, debriefing and waste disposal areas, also include a confectionery shop and a bottling shop water and juices.

We started our tour of the factory from the preparation area for raw semi-finished products, where portioning is carried out and from where the blanks go to the hot shop. The main equipment here is programmable slicers. Powerful air duct systems designed to maintain the general temperature regime at +14°C attract attention. In the hot shop, meat, fish, side dishes are processed, omelettes and pancakes are prepared. The heating equipment used here are pressurized cookers, deep fryers, tilting pans, stoves and convection ovens. Hot meals are packaged in special aluminum foil trays (cassettes), in plastic crystallized polyethylene terephthalate substrates, which, when heated on board the liner, are able to withstand temperatures above +150 ° C without the slightest warping, as well as for first and business class passengers in porcelain casseroles.

The main difference between a catering company and a regular catering company is that in a restaurant they cook and serve, but in an in-flight catering factory, the service is delayed. To ensure it, dishes after the hot shop are subjected to shock cooling in a special chamber, where the temperature of the products is dropped from +65 to +4°C.

In the cold shop, salads and cold appetizers are prepared, and desserts are served. The confectionery shop produces cakes. It is equipped with a rotary oven, proofing cabinet, steam convector ovens.

At the bottling and packaging area, water and juices are poured into cups. Moreover, they pour natural juices without preservatives, pasteurizing them. Interestingly, samples of juices are discussed and accepted by the Tasting Council, where representatives of airlines are also invited. Packaging is carried out by an automatic machine combined with a pasteurizer with a capacity of 45,000 cups per day. This machine was developed specifically for the factory.

Ultimately, all products end up at the flight picking area, which is equipped with a conveyor for assembling rations. Here, inspection is carried out, and then the finished dishes enter the refrigerator.

Since July 2003, a new food ration packaging line using a modified atmosphere (MA) has been introduced at the vo Air Service factory. The peculiarity of the maintenance of railway transport lies in large batches of rations and their long shelf life. Food rations packed using this technology retain their organoleptic properties and can be stored at temperatures from 0 to +5°C for up to five days. This allows consumer companies to order food for the return trip, inclusive, thereby significantly reducing their costs. Today, the supply of the railway accounts for 10% of the total amount of rations produced "in Air Service", and this niche is planned to be expanded. In addition, it is the use of the above technology that allows the company to expand sales by providing food to third parties. Therefore, the plans include the purchase of another machine for packaging in the IGU and not only.

It should be noted that the fleet of equipment that has been formed at the factory to date can be characterized as uneven in age: there are also new, fairly advanced machines, and there is also equipment that has been serving for years. Today, there is an obvious trend towards modernization and replacement, the acquisition of modern solutions. For example, Rational combi steamers (and not new ones) have been working at the factory since 1998. On this moment the factory plans to replace them with a new generation of combi steamers - programmable, with remote control, in order to minimize the influence of the human factor while observing the cooking regimes. Note that the share of manual labor in the factory "vo Air Service" is 80%. The company also plans to automate the warehouse, which will increase control and reduce product losses.

So, today the priority goals of the factory "vo Air Service" are: optimization of losses, ensuring a consistently high quality of products. All this is not new for the food industry, but the achievement of the set goals guarantees unconditional success.

Today we will talk about airplane food or in-flight catering. It would seem that there could be something so special here, but the topic is very interesting. Lunch at an altitude of 10 kilometers is more of a tradition than a necessity. Agree, there is nothing wrong with suffering a few hours without food. From the very beginning of passenger air travel, airlines have sought to emphasize the exclusivity of air travel by offering a level of service unheard of at the time, which, of course, included meals for the passenger on board. Today, aircraft food is an entire industry that, despite the current trend towards a reduction in the amount of food on board for most carriers, is developing successfully. With the advent of low-cost airlines and the beginning of the boom in low-cost transportation, many ordinary carriers that do not position themselves as low-cost carriers followed suit and began to provide meals on board for money, by the way, major American companies such as American Airlines, Delta, United are among such carriers. . In this article, we will try to talk about the "kitchen" associated with in-flight meals and answer the main questions of interest to the passenger.

Who cooks and where?

Makes airplane food in-flight catering shop or in a professional environment just board shop. You can often hear the word catering(from English catering), which actually means the same thing. Usually the in-flight catering shop is located on the territory of the airport or in its immediate vicinity. Here, food is cooked, cooled, rations are formed, and loaded into airplane carts. Hot food is cooled to near zero temperature. After the food for the flight is fully formed, it is sent to the plane. For relatively short flights, as a rule, they try to load food immediately and on the way back, firstly, it is cheaper at the base airport, and secondly, this reduces the parking time at the transit airport. At the same time, the allowable terms for the sale of food are strictly monitored. To increase the shelf life, casseroles with chilled food are additionally covered with dry ice ( cassette is an aluminum container for hot meals). Before takeoff, flight attendants place the chilled food in special ovens in which it is heated.

How does food get on the plane?

Food is delivered to the plane by a special machine - an elevator. In the process of preparing the aircraft for the flight, catering trolleys are loaded. The catering employee reloads the carts and containers on board and places them in their regular places in the kitchen. If the aircraft is large, such as an Airbus A330 or Boeing 777, several machines are used to load power at once. After the food is loaded, flight attendants check its quantity, completeness and expiration dates.

Types of diets.

The composition of the meal is determined by the airline, and if the flight is charter - by the customer of the flight. Obviously, business and economy class passengers are fed completely different meals. If economy hot meals are served only on long flights (in Russia, as a rule, more than 3 hours), then business class passengers are served on almost all flights. The difference in serving food is also obvious, if in the business class the dishes are glass, and the appliances are metal, then in the economy class almost always everything is disposable. The composition of the diet on a particular flight may vary, depending on the time of departure, breakfast, lunch and dinner are distinguished. The peculiarities of the direction are also taken into account, for example, beef is not offered on flights to India.

Meals on the flight Moscow - St. Petersburg. Economy and business class.

The amount of meals depends mainly on the duration of the flight, on very long flights, such as transatlantic flights, two full meals are usually offered. As for alcoholic drinks in economy class, most Russian carriers provide them only for long periods. international flights. It is believed that the best meals on board are offered by Asian companies such as emirates, Singapore Airlines Qatar Airways. These carriers offer alcoholic beverages on almost all flights and in all travel classes.

Special food.

Major carriers on their flights offer the possibility of ordering meals that take into account certain religious, medical and other restrictions. The most popular types are vegetarian, kosher, Muslim, diabetic, children's, low-calorie. The service is free, however, it is worth remembering that usually a special meal order must be made no later than a day before departure, and sometimes even earlier. Ordering special meals may not be available on all flights, and this service is usually not available on short flights. If there is such an opportunity, when booking a ticket on the airline's website, most likely the system itself will offer you to choose a meal. If the ticket was purchased from an intermediary, then to order a special meal, you must contact the call center of the airline. Please note that the meal you ordered will be served to the person seated in the seat indicated on your ticket. boarding pass, therefore, if you sat down in another place, you risk being left without your food.

Kosher food.

Why didn't I have enough fish?

When forming in-flight meals for a flight, it is impossible to guess the preferences of each passenger, yes, there are statistical data, according to which meals are loaded in a certain proportion. The only thing that can be recommended here is to ask the crew to postpone meals for you in advance or to ask for seats at the front of the cabin at check-in, since passenger service usually starts from there.

How much does onboard food really cost?

It all depends on the contract of a particular airline with catering. The average price of a meal per economy class passenger for short flights (sandwich + drinks) varies from 30 to 90 rubles, and for medium-duration flights (hot ration) from 130 to 270 rubles per passenger. The cost of food and drinks for a business class passenger is from 250 to 500 rubles. Do not forget that a significant part of the cost of food is the cost of services for its delivery and loading on board.

What does the crew eat?

Crew meals are generally similar to business class meals, but with a slight emphasis on healthy eating, which is quite reasonable given that pilots and flight attendants are forced to eat this food every day. By the way, in many airlines there is a rule according to which the commander and the co-pilot must eat different rations, so that in which case only one pilot is poisoned.

What happens to the leftover food?

Since meals are loaded with little reserve, and many passengers often refuse meals, there is often an impressive amount of food left untouched. After the flight, the same elevator cars drive up and pick up carts with garbage and food leftovers. Those drinks that have not been opened can be reused, this is especially true for expensive alcohol in business class. Naturally, the food itself can no longer be reused and must be thrown away. In practice, at least in our country, almost no unused food reaches the flight department. First of all, it passes through the filter of flight attendants, then border guards, technicians, and cleaners get on board, who take away everything that is left. In general, hardly anything is lost. By the way, the crew is strictly forbidden to take anything out of the aircraft.

The German company LSG Sky Chefs is one of the largest companies in the world providing in-flight catering for aircraft in the most different countries. LSG Sky Chefs is part of the Lufthansa concern, which is the largest airline in Europe and ranks fifth in the world in terms of the number of passengers carried.

LSG Sky Chefs owns the largest catering network, which includes 200 catering locations in 48 countries. LSG Sky Chefs works with over 300 airlines and produces around 460 million in-flight meals per year. This is how the production process of in-flight meals looks like at one of the LSG Sky Chefs factories located in the German city of Frankfurt am Main.

(Total 21 photos)

1. Business class dinner for short flights. In business class, food is served in real china, unlike economy class, where plastic and cardboard disposable tableware is used.

2. January 16, 2012. LSG Sky Chefs factories have the strictest hygiene requirements for employees. A mandatory part of work clothes is a gown, hair nets, as well as special masks for those employees who wear beards.

3. Business class dinner for short flights.

4. One of the production workshops where in-flight meals are produced. The workshops of the LSG Sky Chefs factory work non-stop around the clock. More than 460 million in-flight meals roll off their production lines each year and are served on flights by more than 300 of the world's largest airlines.

5. The requirements for the quality of in-flight meals are very strict. An additional challenge for in-flight catering manufacturers is the fact that the increased pressure maintained in a flying aircraft greatly affects how a person perceives the taste of food. At altitude, ordinary food seems tasteless and too dry. In addition, most passengers at altitude experience increased thirst. To take all these factors into account, LSG Sky Chefs maintains an ongoing collaboration with the Fraunhofer Research Institute (Munich), where they study the effect of altitude on the human body. To accurately recreate flight conditions, a special laboratory is used. Despite the fact that a person in flight conditions significantly increases taste sensitivity to salt (food seems insipid), LSG Sky Chefs does not go for a simple increase in salt and other flavors. Salt in the LSG Sky Chefs in-flight food contains as much as it should be according to generally accepted standards. Improving the "high-altitude" taste is achieved through the use of a variety of spices that retain their taste well in flight conditions. For example, ginger, cinnamon and some other spices are well felt by a person even in a flying plane.

6. Business class dinner served on flights to Japan.

7. The manufacturing area of ​​LSG Sky Chefs is over 40,000 square meters.

8. Business class dinner served on flights to Japan.

9. In the production of in-flight catering, special attention is paid to the quality of products and overall food safety. Food safety requirements for aircraft crew members are even stricter than those for passengers. All food for the crew must undergo deep heat treatment without fail. The set of products included in the individual ration for each crew member is necessarily different. This reduces the risk that the entire crew will become ill and incapacitated if poor-quality food enters the boron. Already on airplanes, the package with individual rations is often marked with the name of the crew member for whom it is intended, so that in case of an accident it would be easier to track how low-quality food got on board.

10. Business class dinner served on flights to Japan. Lufthansa is one of the largest caviar consumers in the world. Every year, the airline buys almost 8 tons of this expensive delicacy.

11. Food is prepared in a factory. Ready food is packaged in rations, which are stored in special refrigerators that use dry ice. Usually the rations are warmed up just before the plane takes off while still on the ground.

12. Children's dinner served on long-distance flights.

13. Every day, the LSG Sky Chefs factory bakes about 80,000 buns.

14. Business class dinner served on short-haul flights.

15. Rations are packaged in such a way that the huge cargo that delivers in-flight meals to the airport can be loaded in just five minutes. The LSG Sky Chefs division in Frankfurt uses 116 trucks.

I like to talk about airplanes in my blog, and I like people who work in aviation, because flight safety, transportation of passengers and cargo depend on them. Aircraft refuel, check the technical condition before departure, load luggage, board passengers, then close the doors and take away the air bridge, the plane taxis to the runway and takes off .... And the passengers who are comfortably seated in their chairs and watching through the windows of the beauty of the seventh ocean are already ready feed the flight attendants.

The other day I visited the in-flight catering service international airport Roshchino, they showed a small part of what they feed economy and business class passengers on airplanes that depart from the Tyumen airport. Catering services in Roshchino are used by such airlines as UTair, Aeroflot, AzurAir, Nordwind Airlines, Russia, etc.
On average, 1100 rations are shipped per day for economy, for business - 25, and crews - 80.
Productivity can be up to 5000 rations per day.

In the title photo, lunch boxes for economy class passengers, which include Bun, Cupcake, Tea, Cheese, butter, jam, as well as disposable cutlery.
For hot casseroles.
1. Baked salmon fillet / rice with vegetables / steamed green beans
(Nutritional value: Proteins-15.5, fats-18.2, carbohydrates-14.7, kcal-286)

2. Breaded chicken cutlet / boiled potatoes / steamed carrots
(Nutritional value: Proteins-14.9, fats-13.6, carbohydrates-17.3, kcal-251)

3.This is a branded lunchbox for UTair.

4. Lunchbox for the crew with cold snacks. It also comes with a cassette to choose from.

5. The choice of food for business class passengers is of course more diverse, if you are hungry now, I recommend that you first have a bite)) and continue browsing. Cold appetizers.

6. Hotter.

And according to the dishes with decoding what is what.
7. Pork roll with cheese, pepper / fried potatoes from boiled / french fries
(Nutritional value: Proteins-13.9, fats-34.1, carbohydrates-13.9, kcal-419)

8. I don’t know what it is in almond petals, the rest is clear))

9. Chicken roll / french fries / steamed green beans
(Nutritional value: Proteins-23.3, fats-13.1, carbohydrates-13.6, kcal-265)

10. Pike perch roll with zucchini / fried eggplant / grilled cherry tomatoes
(Nutritional value: Proteins-13.7, fats-14.1, carbohydrates-5.2, kcal-203)

11. Cold cuts (beef roast, baked chicken fillet, beef tongue, olives, bell peppers, leaf lettuce)
(Nutritional value: Proteins-15.2, fats-10.2, carbohydrates-1.6, kcal-159)

12. Sliced ​​vegetables (fresh cucumbers, cherry tomatoes, bell peppers, radishes, lettuce, greens)
(Nutritional value: Proteins-1.1, fats-0.2, carbohydrates-3.5, kcal-20)

13. Sliced ​​fish (salmon, shrimp, mussels, squid, lemon, capers, lettuce, greens)
(Nutritional value: Proteins-16.5, fats-11.4, carbohydrates-1.0, kcal-173)

14. Salmon in almond petals/rice mix/grilled cherry tomatoes
(Nutritional value: Proteins-19.1, fats-31.9, carbohydrates-23.0, kcal-451)

15. Pike perch roll with zucchini/grilled vegetables
(Nutritional value: Proteins-13.6, fats-16.1, carbohydrates-6.3, kcal-225)

16. Pork roll with cheese, pepper / boiled fried potatoes / french fries / grilled pepper
(Nutritional value: Proteins-13.8, fats-35.9, carbohydrates-13.4, kcal-434)

17. Looks very appetizing!

18.

19. Legostaeva Larisa Anatolyevna in the labor process. Soon these lunchboxes will be closed and placed in a special container for delivery on board the aircraft, and then eaten by passengers flying somewhere thousands of kilometers from Tyumen.

20. It's hot in a cold shop.

21. Thank you for the tour of the in-flight catering workshop to the head of Efimova Galina Mikhailovna and her deputy Legostaeva Larisa Anatolyevna, as well as to the girls who did not give their names and were embarrassed to take pictures.

22. I was in the catering workshop as a child! Everything was different here. Now it is a very modern workshop, provided with the most modern necessary equipment.

23. Bitter workshop.

24. In the corridors, as well as in the workshops, sterile cleanliness.

25. This machine kneads dough for buns!

26. And here the buns are baked. Everything will be ready for the morning expansion, sealed, packaged and shipped to the planes. And what flavors!

Our tour came to an end, at that time food was being shipped for the next flight, work went on as usual. Passengers were already waiting to board the flight, and they were waiting for a delicious lunch from the gourmet cuisine of the in-flight catering department at Roschino Airport! Have a nice flight, we say to our friends when we see them off to the flight, Bon appetit! say flight catering workers sending their products to the plane!

Thank you for inviting Maria Roschino airport press service to the tour.

Thank you for your attention!