02/24/2010 - By renewing its contract on February 1^st, Gulf Air is illustrating its trust in Servair.

This three-year contract concerns economic and business classes for seven flights per week at Paris Charles de Gaulle Airport.

CPA, specializing in the preparation of halal meals notably, convinced the airline from Bahrain for the quality of its service, its reactivity and the high level of the services offered.

CPA also meets the customer’s requirement by handling in-flight products which will be directly set up by a head Chef during the flight.

02/22/2010 - Air Madagascar Company has just signed a contract with ACNA for the cleaning and handling of its aircraft from Paris Charles de Gaulle Airport. The Acna’s teams will handle one flight per week at the beginning of February, and will handle 3 flights per week in the future.

02/01/2010 - Malaysia Airlines has just distinguished CPA, a Servair’s catering subsidiary at Roissy CDG airport, with a trophy, recognizing it as the best catering unit for 2009.

This award was presented after a series of investigations, audits and estimations that the Malaysian Company conducted. A ceremony took place on January 27th at the auditorium of Kelana Jaya at Kuala Lumpur on that occasion.

02/01/2010 - For now two weeks, Servair has been fully committed to provide the earthquake victims and the medical teams in Haiti with its support.

The catering units of Pointe-à-Pitre and Fort de France have already delivered more than 1800 meals, 2000 litres of drinking water, 300 litres of sugared water and 1500 Viennese breads.

On November 17th 2009, the partnership was crowned during the “Opening Party” event. The visit of the centre which was organized for the customers was followed by a cocktail dinner at the prestigious “Atelier de Joël Robuchon”.

Servair and Flying Food Group strengthen their strategic partnership in the United States with the creation of a new site called « Flying Food Servair » at John F. Kennedy (JFK) international airport in New York.
Flying Food Servair JFK is a state-of-the-art production unit enjoying close proximity to the terminals. With a surface area of 9847 square meters, it boasts 40,000 meals per day production capacity. Nearly 500 employees will work in this catering centre. The new facility debuts with 20 international airline customers.

After a few welcome words from Patrick Alexandre and Sue Gin – Flying Food Chairman and CEO –, the guests could taste some of the masterpiece recipes of the French gastronomy.

Discover the inauguration of the Flying Food Servair catering facility at New York's JFK Airport, broadcast on New York 1 channel :

 

The American company has just renewed confidence in Servair for preparing meal trays on 6 daily flights from Roissy Charles de Gaulle airport for the next three-year- period.

This decision has rewarded the work achieved by Servair’s teams over the past few months, to provide services that are well adapted to the customer’s request, based on a sound and reliable operational model. The employees of Paris unit, who are regularly trained and perfectly aware of the high standards in quality, security and safety, are now working to comply with the American company’s requirement and satisfaction.

 

SERVAIR, the only specialist of the A380 from CDG to take part in the Air France’s first A380 take off flight.

On November 20th, watching this beautiful bird painted with Air France’s new livery, flying off to New York, Servair’s and Acna’s teams could at last enjoy the result of their long lasting work of equipping, drawing alongside, boarding with much precision the in-flight equipment, preparing original meal trays well suited to in-flight services.

For this first flight, the gastronomy of Toulouse – the Airbus city - held a place of honour. The dishes were prepared by Servair’s Chef, Michel Dulin based at Jet Chef at Le Bourget. Hundred of guests could thus savoured a range of duck recipes with relish between Paris and New York.

Servair and Flying Food Group strengthen their strategic partnership in the United States with the creation of a new site called « Flying Food Servair » at John F. Kennedy (JFK) international airport in New York.
Flying Food Servair JFK is a state-of-the-art production unit enjoying close proximity to the terminals. With a surface area of 9847 square meters, it boasts 40,000 meals per day production capacity. Nearly 500 employees will work in this catering centre. The new facility debuts with 20 international airline customers.

On November 17th 2009, the partnership was crowned during the “Opening Party” event. The visit of the centre which was organized for the customers was followed by a cocktail dinner at the prestigious “Atelier de Joël Robuchon”. After a few welcome words from Patrick Alexandre and Sue Gin – Flying Food Chairman and CEO –, the guests could taste some of the masterpiece recipes of the French gastronomy.

 

 

OAT has been awarded “Agriculture Biologique” organic certification for the use of raw materials from organic farming in the preparation of its recipes, and also for the environmentally friendly, organic products that are used to manufacture its meal trays. The teams have been trained in order to guarantee compliance with the rules associated with this specific type of production. Accordingly, we have separated conventional products from organic products in order to keep their flows separate as from the time they arrive on the site. The storage sites have also been separated. “We are very proud of this first AB certification. The professionalism of the Servair teams and our quality requirement efforts have been recognized once again. AB certification is an official, national quality label which allows us to enrich our product offering and opens up new prospects for us”, announced Claude Thenevin, Executive Vice President Sales, Marketing and Innovation.

 

The Canadian airline once again showed its faith in Servair by renewing its catering contract with BPC (for its flights that depart from Paris) for 5 years.

Moreover, since July 1, 2009, Servair 1 provides a wide variety of snacks and refreshments each day for the Air Canada passengers who use the company’s lounge in Roissy.

On June 17, Servair opened a production unit in collaboration with its historical partner in the US, Flying Food Group, Wich will provide in-flight food services to airlines flying out of JFK in New York.

This new production unit will help significantly create a foothold on the US market and provide their clients with full coverage from the east to the west coast.

Since June 2, 2009, Skyflavour, a subsidiary of Servair, has provided in-flight food services for the A380 Singapore Airlines, which offers daily flights between Singapore and Paris CDG. Thanks to its partnership with Airbus on the A380 test flights, Servair’s technical teams, working in collaboration with manufacturer SOVAM, have designed and developed an innovative high-lift truck that may rise to over eight meters for loading goods onto airplanes.

His Excellency, Mr. Kong Quan, the Chinese ambassador to France, was welcomed by Patrick Alexandre, CEO of Servair. The two men took a tour of Skyflavour, the catering production unit that is entirely dedicated to Asian cuisine for Asian-bound flights leaving the Roissy-Charles de Gaulle airport.

Skyflavour has recently received Chinese journalists. Invited by Air France, these journalists visited Skyflavour to learn about the company’s services customized for Chinese clientele. The purpose of the visit was for them to discover the backstage of the finest Chinese cuisine in Europe and appreciate the know-how as well as the high requirement level for the Chinese meals served on board.

At the last AFRAA meeting held in Ouagadougou in November 2008, which brought together representatives from all African airlines, Servair presented its rich network of nine stations and considered extending to more airports with the other partners.

ACNA CDG will continue to clean the cabins of Continental flights departing from Roissy Charles de Gaulle airport. That is, 120 cabins a month always well looked after by the ACNA CDG teams!