The pioneering years

Servair was born with Roissy. Created in 1971 by Air France during the construction of the new Parisian international airport, the company truly took-off in 1974 with the inauguration of the runways. Servair then had 520 employees.

Business on the rise

During the 1980s, Servair grew. The company catered presidential trips and established itself in the USA through its partnership with Flying Food Group.

Strategic turning point

IIn 1990, when Servair crossed the 20 million meals-a-year mark, it turned to specialization with creations of Acna (cleaning and cabin equipment), followed with Jet Chef (business flights and catering) and Servair 2 and OAT (catering centers) in 1991 and 1992. In 1997, more than 130 airlines called on Servair’s expertise.

Dawning of a new era

The end of the century saw the advent of charter companies. Servair responded to this change by creating CAP. The company strengthened its presence in Roissy by transforming the old butcher Bruneau Pégorier into an ultramodern catering center.

Always more open to the world

Most recently, Servair consolidated its market position while continuing its growth in Africa and Italy. The company also created SMC, the first kosher production unit in Paris and a completely dedicated Halal kitchen in the CPA unit. 2008 was marked by the opening of new units: Abidjan Catering in Africa, SkyFlavour in Paris (dedicated to Asian airlines) and Catering Newrest Servair at London City airport, as well as the acquisition of a holding in Nanland Catering in Canton in China.