Be Servair 03
Outlook: Dutyfly Solutions, innovation and performance
Workshop: Servair Formation — Assets: quality training and flexibility!
Customer case: TAM Airines — Well-being brazilian style!
Be Servair 02
Outlook: An offer more international and diversified
Workshop: Performance in record time!
Customer case: Servair Solution Italia — Now boarding for efficiency
Be Servair 01
Outlook: Even better to serve tomorrow
Workshop: A fresh take off for vacuum cooking
Customer case: Halal and airline catering — A question of trust
January 2012 letter
Limelight: Servair Ghana, heading for modular catering!
Talk about: Claude Déorestis "Servair-City One: an allied and fruitful collaboration for our clients!"
Culinary Identity: A new departure for La Toque des Caraïbes
October 2011 letter
Limelight: The first "Fête de la Gastronomie" at Roissy and Orly
Talk about: Franck Bouat "The same quality of service in Paris, in China and the USA"
Culinary Identity: Recipes on board
July 2011 letter
Limelight: CPA, under Delta's cheers
Talk about: Michel Quissac "Increase talent excellence in Africa"
Culinary Identity: Destination Dakar, Air France blows out its 75 candles!
May 2011 letter
Limelight: Servair Formation: Your training partner
Talk about: Yann Schilling "Outsourcing is a model for the future"
Culinary Identity: Princely menu on Eurostar
March 2011 letter
Limelight: Servair Nigéria — And off it starts !
Talk about: Claude Deorestis, "Develop reliable and lasting solutions!"
Culinary Identity: Studio culinaire Servair®: a promising birthday!
January 2011 letter
Limelight: Air Madagascar-Excellence in Paris too!
Talk about: Jérôme Félici, "Integrate to Create Value!"
Culinary Identity: Véronique Michel, a Year of Good Things!
November 2010 letter
Limelight: Easy Jet - ACNA: A partnership times 4
Talk about: Véronique Michel, "At your service to move ahead!"
Culinary Identity: Gilles Pommier, Africa pioneer of vacuum cooking
September 2010 letter
Limelight: Afriqiyah Airlines and Servair
Talk about: Franck Bouat, Closer to the customers and the ground!
Culinary Identity: Eric Augustine, A very R&D season!
July 2010 letter
Limelight: Servair Macau is showing growth
Talk about: Claude Thénevin, A new life begins in Sales
Culinary Identity: Michel Quissac, Corporate Chef de Servair
Year 2010 in review
Year 2009 in review
Year 2008 in review
New 33
Business : Servair : One name, one brand, one strategy
Performance : Ambitions for Servair Culinary studio
People : Michel Quissac, Servair's Corporate chef
New 32
Business : Type-A flu : Procedures to follow
Performance : Servair in the States !
People : Gérard Ethève, Pioneer of aviation in Reunion island
New 31
Business : Design comes on board !
Performance : Strengthenig the client's role at the heart of Servair
People : Hasan Kabariti, Royal service
New 30
Business : Buy on board, advantages and drawbacks
Performance : ACNA et Servcleaning, partners who listen
People : Laurent Magnin, pioneering spirit
New 29
Business : The crisis in air transport,what impact on onboard services ?
Performance : Servair, a fresh organisational structure benefiting the client and the company’s performance
People : Meziane Idjérouidène, " Winning loyalty through quality"
New 28
Business : Take off for the olympics in Beijing !
Performance : À la carte cultural menus
People : Antony Edwards, Always more and better
New 27
Business : Another growth model
Performance : Anchoring excellence at Servair
People : Michael Sandbrink, A passion for catering
New 26
Business : Where food meets fashion
Performance : Are you satisfied with Servair ?
People : Michael Riley, Always American Airlines
New 25
Business : a well-balancer pleasure
Performance: The advantages of the Servair cellar
People : Marc Rochet, Common sense, not sixth sense