pax international - mha may 2014

Q&A with MHA President Ozer Balli

Comfort and amenities in the cabins

Middle EastCruise growth

MHA orlAndo dubAi TrAvel CATering expo

M A y 2 0 1 4 | v o l . 1 8 , n o . 3 | w w w . p a x . i n t l . c o m

Q and A with MHA President Ozer Balli

n e w s a n d a n a ly s i s f o r t h e p a s s e n g e r s e r v i c e s e x e c u t i v e

SuStainable food productS p.18airbuS revealSa350 WXb cabin p.14 rum report p.31

spiriant goes globalInspiring in-flight equipment solutions now in the Middle East We design, create and deliver smart in-flight equipment concepts while optimizing the entire supply chain through state-of-the-art logistics. With our European heritage in-tow, SPIRIANT is taking its design expertise global opening a new office in Dubai in 2014. Discover how we can make your life easier, reduce complexity and inspire your passengers by visiting www.spiriant.com

Visit us at booth 4C54 (Hall B4) to learn more about SPIRIANT and our award-winning solutions.

spiriant goes globalInspiring in-flight equipment solutions now in the Middle East We design, create and deliver smart in-flight equipment concepts while optimizing the entire supply chain through state-of-the-art logistics. With our European heritage in-tow, SPIRIANT is taking its design expertise global opening a new office in Dubai in 2014. Discover how we can make your life easier, reduce complexity and inspire your passengers by visiting www.spiriant.com

Visit us at booth 4C54 (Hall B4) to learn more about SPIRIANT and our award-winning solutions.

All for an amenityWhere else but on a cruise line can a person find the finest indulgences and comforts? Well, maybe to a certain extent on an airline.

The staff at PAX International returned from the World Travel Catering and Onboard Services Expo and the Aircraft Interiors Expo with barely enough time to put together this issue. It was a dizzying week, but what we saw in Hamburg should be a comfort to air travel-ers at the very least those who can travel the front cabin in First Class, Business Class, and to an extent the now generally accepted premium economy cabins.

We had the chance to see a prototype of the next generation of wide bodies from Airbus (see page 27), which has rung up orders for more than 800 aircraft, with first deliveries (naturally) to a Middle East carrier, Qatar Airways. We saw a cabin concept called the Halo from Zodiac Aerospace that will redefine what First Class travel would look like on a wide body, along with seats of the finest Italian leather and examples of entertainment and com-munication that could answer whatever need an airline has to keep passengers occupied.

But we saw a lot of smaller things, too. Things slightly larger than the palm of your hand. We also saw the enjoyment and pride airlines and suppliers took in putting together a win-ning amenity kit.

It seems like a simple gesture. A little gift handed out at the beginning of a flight to make a passengers time onboard a little more comfortable. However, a lot of thought goes into the kits, and this years TravelPlus Amenity Bag Awards was one of the many delights during our week in Hamburg.

Not only does the industry get a glimpse with what the competition might be putting in the bag, but the world of travel also takes interest. Simon Ward, who organizes the yearly awards gave the gathering a rundown the evening of April 8 on the number of major consumer publications that publicize the winning airlines. Interested readers can find the winners for 2013 at http://travelplusawards.com

TravelPlus has managed to build the awards into a well-suited niche, which is focused and specific. The obvious joy by airlines and their suppliers shows that such an effort has been a definite addition to the travel industry.

Rick LundstromEditor-in-Chief, PAX International

PAX International26 Pearl Street, Mississauga, Ontario L5M 1X2, CanadaTel: (1 905) 821-3344Fax: (1 905) 821-2777website: www.pax-intl.com

PubLisheRAijaz Khan

E-mail: [email protected]

editoRiaL staffRick Lundstrom, Editor-in-Chief PAX International723 Jefferson Street, NEMinneapolis, MN 55413, USATel: (1 612) 378-0862Fax: (1 612) 378-0852E-mail: [email protected]

Melissa Silva, EditorTel: (1 905) 821-3344 x21E-mail: [email protected]

Tanya Filippelli, Associate EditorTel: (1 905) 821-3344 x31E-mail: [email protected]

Contributers:

Claire MalcolmWendy Morley

aRt dePaRtmentSarit Scheer E-mail: [email protected]

adveRtising officesDeepa J, Subscription & Conference ManagerTel: (1 905) 821-3344 x35Fax: (1 905) 821-2777E-mail: [email protected]

PAX International is published six times a year (Janu-ary/February, March/April, May, June/July/August, September/October, November/December) by PAX International, 26 Pearl Street, Mississauga, Ontario L5M 1X2, Canada. International Distribution.

Subscriptions: $200 for one year; $300 for two years; $400 for three years. Art and photographs will not be returned unless accompanied by return postage. The views expressed in this magazine do not necessarily reflect the views and opinions of the publisher or editor. May 2014, Vol. 18, No. 3. Printed in Canada. All rights reserved. Nothing may be reprinted in whole or in part without written permission from the publisher. PAX International magazine

ISSN 1206-5714Key title: Pax international

www.pax-intl.com | PAX INTERNATIONAL | 3

EDITORS LETTER

ContentsRegionaL RePoRt12 Middle east MaritiMe

With one new terminal addition set for completion this year, another in design, and commitments from big cruise line players, a new era of Middle East cruising is on the horizon

14 a gliMpse of things to coMeAirbus gave visitors at this years Aircraft Interiors Expo in Hamburg a look at an outfitted A350 WXB, as the company readies the aircraft for its first delivery this year to Qatar Airways

industRy Q&a16 delighting on disney

Marine Hotel Association President Ozer Balli finds challenges in catering to an increasingly diverse passenger base of all ages

sustainabiLity18 consciousness on the table

Cruise lines make a concerted effort to tout their sustainability bona fides, as do the companies that supply them

onboaRd PRoducts 22 Material Matters

With longevity in the industry, two suppliers are making strides to increase efficiency, while providing exceptional service

25 happy sailsPAX International embarks on a memorable journey with WESSCO International to learn about its vast product portfolio for cruisers

event coveRage27 catering to a new audience

PAX International speaks with the players that will meet in Dubai next month for Reed Exhibitions first catering event in the region

Rum RePoRt & cRuise news 31 preMiuM ruM Makes the caribbean

even hotterTravelers to the Caribbean want to bring some of that heat homedePaRtments

3 editors note

6 news

10 people news

36 whats hot

38 association news

38 calendar

18

25

12

31

4 | PAX INTERNATIONAL | MAY 2014

M A y 2 0 1 4 | v o l . 1 8 , n o . 3

Dining takes a Dynamic turn on RCIRoyal Caribbean International announced the next vision of foodservice at sea with what it calls Dynamic Dining aboard the Quantum and Anthem of the Seas.

The new ships will feature 18 restaurant concepts, including five complimentary main restaurants, as well as a new reservation system.

Royal Caribbean has long offered flexible dining options, but Dynamic Dining offers a new level of flexibility, variety and quality, said Lisa Lutoff-Perlo, Executive Vice Presi-dent of Operations. Dynamic Dining offers passengers five complimentary, full-service restaurants, each with its own cuisine and ambiance. Chic offers contemporary cuisine and Silk features a Pan-Asian menu; The Grande has a dcor and style of trans-Atlantic lines, offering classic dishes in a formal setting, while The American Icon Grill was described as a classic American road trip with regional favorites and a comfort-style menu.

The Coastal Kitchen will fuse Mediterranean influences with California farmlands and will be available exclusively for suite guests. Britains Jaime Oliver is partnering with Royal Caribbean in Jamies Italian restaurant. Other dining options include Wonderland, Michaels Genuine Pub and the Divinely Decadent at Solarium Bistro.

Royal Caribbean also adds its favorites. Chops Grille steak-house, Izumi Japanese Cui-sine and Chef s Table will be revamped for the Quantum class. More casual options include the Windjammer Mar-ketplace, The Caf @Two70s, the SeaPlex Dog House, Sorrrentos, Caf Promenade and Johnny Rockets.

cRuIsE LINE NEws

TravelPlus Amenity Bag Awards recipients announcedThis years TravelPlus Amenity Bag Awards took place at the Radis-son Blu Hotel in Hamburg, alongside the World Catering and Onboard Services Expo on the evening of April 8.

The awards ceremony attracted industry leaders, and those who hold a pivotal role in the conception, design and supply of some of the worlds most beautiful passenger amenity kits. This years ceremony saw the number of bags increase to more than 120 and entries from across the cabin classes.

The 2013 Awards were strongly contested, and the standard and quality of the bags entered show that, in all classes of travel, the industry is clearly investing both time and money in passenger comforts, said Simon Ward, CEO and Founder of the awards. The TravelPlus Airline Amenity Bag Awards is the only international prize for design and innovation in Passenger Airline Amenity Kits.

The Winners for each of the categories and the supplier compa-nies are as follows: Business Class The Americas Unisex American Airlines Wessco Business Class Middle East Unisex Gulf Air SPIRIANT/FORMIA

Business Class Middle East Female Emirates gategroup-Harmony Business Class Middle East Male Emirates gategroup-Harmony Business Class Europe/Africa Unisex Aeroflot AK Service Business Class Europe/Africa Female Alitalia gategroup-Harmony Business Class Europe/Africa Male Alitalia gategroup-Harmony Business Class Asia/Oceania Unisex Garuda Airlines FORMIA Premium/Economy Turkish Airlines FORMIA Childrens Under Six Years Emirates Buzz Childrens Over Six Years Lufthansa SPIRIANT Ethically Sustainable Etihad Wessco Inflight Amenity/Gift Etihad Wessco Best Collaborative Initiative TAP Portugal Sky Supply Most Innovative Bag Turkish Airlines FORMIA First Class Female Singapore Airlines gategroup-Harmony First Class Male Oman Air gategroup-Harmony First Class Unisex Garuda Airlines FORMIA Supplier of the Year FORMIA

Devine duck at the Silk Pan-Asian Restaurant

Crystal offers wi-Fi perks to membersCrystal Cruises announced in March that mem-bers of its Crystal Society would receive one hour of free Wi-Fi Internet daily while on board.

Crystal Society is the lines club of repeat passengers. Effective with Crystal Serenitys September 19 New England/Canada sailing and Crystal Symphonys October 15 Panama Canal cruise, each Crystal Society guest will receive 60 minutes of complimentary internet access for every day of the cruise.

Society members can use the new complimen-tary access on an iPad, iPhone, laptop or other wireless device or on Crystals own Computer University@Sea 27-inch, dual-compatible iMac computers.

The company has spent more than a year planning and installing improvements to the onboard Internet experience. Installations have added satellite bandwidth for simultaneous streaming. Crystal has also expanded the Wi-Fi signal range, making wireless connection avail-able everywhere on board. The Internet service can also be accessed anywhere in the world.

All full revenue guests who have completed their first Crystal cruise automatically become Crystal Society members. Additional minutes for Society members are available for 75 cents per minute without an activation fee. Internet packages that reduce the per-minute charges are also available.


NEWS

MSC newbuilds largest by European playerIn March, MSC Cruises and STX France signed a letter of intent for two prototype cruise ships, due for delivery in 2017 and 2019 respectively.

The two ships will join MSCCruises fleet of 12 ships, all built in the Saint-Nazaire yards. Building is due to start in spring 2015. The contract will be binding when the financial package is secured. The two ships will increase the lines capacity by 31%.

The ships will be 1,033 feet long and 141feet wide, and weigh 167,600 gross tons. Each ship will add 2,250 cabins for guests, nearly 820 crew cabins, and accommodate 5,700 passengers and 1,536 crewmembers.

The new prototype will be the biggest cruise ship ever built by a European ship owner and the most versatile and flexible of the world: Not only will it be able to call in most of the ports and destinations on earth, without compromise, but it will have extraordinary features that will make it the perfect choice at sea, in summer and in winter, said Gianni Onorato, CEO of MSC Cruises.

Among the new features of the ships will be the specially designed cabins for fami-lies and an extended MSC Yacht Club the entirely self-contained private club on the foredecks that will now be completed with a vast solarium, a private lounge and restaurant and duplex suites.

The new prototype is the result of a long development process, conducted in the framework of STXs ECORIZON program, leading to the creation of a new generation of ships that are cleaner, more efficient and more technological. They will be water emission free, while its hull and propulsion system will be optimized for better energy efficiency. The installation of scrubbers will allow for fumes to be neutralized and CO2 emissions to be in accordance with the latest evolutions of international maritime regulations.

cRuIsE LINE NEws

Carnival Introduces New Childrens ProgramCarnival Cruise Lines has added a new marine-themed childrens program, Camp Ocean, to its fleet of 24 Fun Ships. Set to debut on Carnival Freedom on May 24, the expansive new program will immerse children ages two to 11 in the wonders of the sea through fun, engaging and educational experiences.

The program will feature more than 200 new ocean-inspired activities ranging from educational games such as Sea Creature Dis-covery and Marine Life Trivia, to creative arts opportunities including Design Your Own Aquarium and Make Your Own Sailboat.

Camp Ocean, which will replace the lines existing Camp Carnival program, will welcome youngsters with light blue and white underwater-colored spaces and friendly, experienced staff. Three age-related categories will each have their own identity: Children ages two to five will be dubbed Penguins, with those ages six to eight called Sting Rays, while nine to 11 year-olds will be Sharks.

Distinctive areas and activities have been customized for each of the new age designa-tions from miniature play igloos for the Penguins, to interactive gaming stations for the Sharks. Currently on Carnival Freedom and debuting on Carnival Vista in 2016, a new purpose-built Camp Ocean play area will include Party Reef; a common shared space that brings each of the groups together, as well as Creative Cove, a breakout room for arts and crafts activities.

While our current childrens program consistently gets very high marks, weve challenged ourselves to exceed expectations with a truly dynamic and diverse program for our youngest guests, said Mark Tamis, Carnivals Senior Vice President of Guest Operations. With our new highly tailored age groupings and themed activities con-nected to the oceans and their fascinating underwater habitats, were excited to invite kids to Camp Ocean to have an extra special and memorable Carnival vacation experi-ence, added Tamis.

Camp Ocean also provides travel agents with an exceptional family-friendly feature to market to their clients with children.

Cuba Cruise planning season twoThe M/V Louis Cristal docked earlier this month in Havana, capping off the last sailing of Cuba Cruises 2013/2014 maiden season.

For the past 15 weeks, Cuba Cruise has shown passengers the important points of the eclectic Caribbean island. The Canadian company is preparing for its second run, from December 22nd, 2014 to March 30th, 2015.

The response is enormously positive and our team is excited to open the phones this month and share Cubas majestic scenes and culture with new and second-time travelers in 2014/2015, said Dugald Wells, Cuba Cruise President, who joined fellow passengers aboard the seasons final cruise.

Cuba Cruise took passengers to Punta Frances and Montego Bay, with calls at Cuban countryside and the islands fabled colonial towns.

The M/V Louis Cristal completed its first year of an itinerary that took it around Cuba


NEWS

AIRLINE NEws

Water from Zamzam well allowed on Saudi ArabianSaudi Arabian Airlines will accept 10-liter Zamzam water bottles from Haj and Umrah passengers and visitors free of charge at King Abdulaziz International Airport in Jeddah and Prince Mohammed bin Abdu-laziz Airport in Madinah.

A passenger will be allowed to carry one Zamzam bottle produced at King Abdullah Zamzam Water Project and it will be accepted along with the baggage.

Zamzam is the name of a well in holy city of Mecca that provides natural spring water to the millions of Muslim pilgrims who visit each year.

The national flag carrier took the decision as part of its efforts to improve its services to Hajj and Umrah passengers and support the King Abdullah project for the distribution of Zamzam water.

Saudia will also accept Zamzam water bottles at other domestic airports from passengers traveling to domestic and international destinations as part of their allowed baggage. Passengers will have to pay extra baggage fees if the bottles exceed the allowed baggage limit.

In April, FORMIA announced the intro-duction of a luxury Loewe amenity bag for Japan Airlines First Class passengers and continued a long supply relationship with Austrian Airlines.

For JAL, FORMIA will develop items for the airlines First Class passengers. One of the brands aboard JAL is Loewe. Japan is Loewes largest market outside of its home territory of Spain.

FORMIA will supply JAL with a set of Loewe branded unisex amenity kits, or min-iature handbags in two styles with two color variations for each. First Class passengers can collect the full set of reusable bags over multiple flights. The bags will contain a range of Loewe cosmetic products.

FORMIA now sup-plies kits for Business and Economy Class to Austrian Airlines.

The new Business Class is the second generation of the airlines inflight amenity kit. The kit is composed of a Loden-look fabric bag containing a popular skincare product from the German Bogner range of cosmetics. Presented in a range of different designs, each comfort kit features a traditional Austrian motif embroidered using typical Austrian leather stitching interpreted in a modern way.

Passengers will also find these motifs embroidered on the seats of Austrian Air-lines intercontinental flights. The kits make

a perfect collectors item as well as an attrac-tive accessory and represent a little piece of Austria for holidaymakers and travelers to take away.

The kit in Economy Class, known as a Tascherl (or Little Pocket), comes in a red-and-white checked design and is available for purchase during the flight, giving travelers the opportunity to keep a useful and attractive reminder of their Austrian holiday.

Oman Air reports high connectivity usageThe number of passengers using inflight connectivity on Oman Airs OnAir-equipped A330s has increased dramatically in the past year, as has the volume of data exchanged. The airline has seven A330s fitted with both Mobil OnAir and Internet OnAir.

From 2012 to 2013, the number of Oman Airs passengers logging onto the OnAir networks increased by 45%, and 85% more data was used.

Oman Air has worked on increasing usage by implementing a series of creative new marketing initiatives. These have included a promotion allowing passengers to use frequent flyer miles to purchase Wi-Fi codes, as well as offering free vouchers to First and Business class passengers in three or four different periods throughout the year. The airline has also included a promo-tional advertising campaign and a clip about Mobile OnAir before every film.

OnAir predicts that Oman Air will see a doubling of Wi-Fi usage in 2014, thanks to its marketing activities and providing passengers with value-added services around connectivity. The usage figures show that when passengers know about the service, there is a great demand for it. It also shows that OnAir connectivity can meet both customer expectations and the increasing demand for the service.

Oman Air has opted for OnAir because it is the only provider offering consis-tent global coverage. OnAir has a unique network of regulatory authorizations from over 100 countries and more than 350 roaming agreements with mobile network operators. These are complemented by Inmarsat SwiftBroadband, the only satellite network specifically designed to provide worldwide coverage.

FORMIA to supply kits for two airlines Products from Loewe are popular in Japan

FORMIA has a long association with Austrian Airlines, and is supplying Business Class and Economy Class kits


NEWS

Your hospitality service partner for over 30 years

For over 30 years, WESSCO has specialized in supplying a diverse range of products for our CruiseLine customers worldwide. From amenities, to passenger comfort, to food & beverage service ware,we design and deliver the items you need to provide an exceptional experience for your guests.

Come visit us at the Marine Hotel Association (MHA) 2014 in Orlando from the 27th to the 29th of April at booth #424-426. To set up an appointment with us please email us at [email protected]. We look forward to discussing how we can meet your onboard service needs.

[email protected]: 310-477-4272F: 310-477-7910www.wessco.net

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Seabourn names expedition operations and planning ManagerSeabourn announced that it has hired veteran expedition leader robin west as its Manager, Expedition Operations and Planning, to head up its cruise programs in Patagonia and the Antarctic.

West was expedition leader during Seabourns inaugural season of four voyages aboard its ultra-luxury Seabourn Quest in Antarctica and Patagonia between November of 2013 and February of 2014.

A native of South Africa, West founded two companies offering scuba diving and outdoor adventure experiences in the country. He has participated in expedition travel operations since 2002, sailing on numerous ships and planning and executing expedition programs for half a dozen companies.

He will also act on the companys behalf in preparing the detailed daily landing schedules in Antarctica and hiring and managing the larger expedition team. In addition, he will further enhance the companys current deployments.

Costa Cruises adds two new members to its teamCosta Crociere earlier this year named Neil Palomba to the newly created position of Senior Vice President, hotel operations and guest experience and Stefania Lallai sustainability and public relations director.

Palomba will oversee hotel operations and guest services across the Costa fleet.

He started in the cruise industry in 1996 with MSC Cruises, advancing through several onboard positions and becoming project manager of the newbuilds department in 2001. In 2006 he was appointed Chief Operating Officer of the

MSC sales and marketing office based in Fort Lauderdale, Florida, overseeing the U.S., Canada, Caribbean and Mexico. In 2010 he was appointed Corporate Operating Officer based in Geneva, responsible for optimizing profit by establishing performance parameters and developing new destinations including supervision of MSCs South Africa operation.

Lallai will develop socially sustainable strategies for the company and relations with principal stakeholders.

She joins Costa from TNT Express Italy, where she was most recently Communication and Corporate Responsibility Director Italy, southern Europe, Middle East and Africa. She has managed social impact, environ-mental issues, voluntary work and charitable contributions.

She also was a member TNTs working group for the Dow Jones Sustainability Index, the global stock index that measures the sustainability performance of global companies.

Mark Best joins HAL Culinary CouncilAustralian Chef Mark Best was recently welcomed to Holland America Lines Culinary Council at an event on ms Amsterdam dur-ing the ships call in Sydney during its 115-day Grand World Voyage.

Best joins Holland America Lines Master Chef and Council Chairman Rudi Sodamin, and prominent international chefs Jonnie Boer, David Burke, Eliza-beth Falkner and Jacques Torres on the Culinary Council.

Best will add a selection of his French-inspired signature dishes to the lines menus and work with Sodamin and other council members to shape the culinary direction aboard Hol-land America Lines fleet.

Best has worked overseas at famous French restaurants, including Alain Passards three-Michelin-star LArpege in Paris, France, and Raymond Blancs Le Manoir Aux Quatre Saisons in Oxford, England. He leaned on these experiences with classic French culinary preparation and matched them with his own innovation to become the face of new Australian cuisine. He returned to Australia in 1999 and opened Marque in Sydneys Surry Hills.

Neil Palomba

Chef Mark Best

Stefania Lallai


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Dubai, UAE11 - 13 May 2014

You are welcome to visit our booth6104

Travel Catering Expo 2014 Dubai

000116435 TL SOL adv-mag-ombouwen-travel-catering-expo-dubai-onboard.indd 1 18-04-14 11:51


B efore the end of this year, the doors are scheduled to open on an expanded Mina Rashid Cruise Cen-tre in Dubai filled to the walls with duty free outlets, retail shops and all the infrastructure needed to handle up to 14,000 passengers at one time, all under the close monitoring of DP World.

Not far from the facility, plans for a per-manent cruise terminal at Zayed Port in the United Arab Emirates capital city of Abu Dhabi are shaping up. Design concepts for the facility have been sent out and a decision will be made later this year on the look.

But as has always been the case, the UAE cities are looking ahead years beyond 2014. With big events looming and construction at airports, such as the Midfield Terminal project in Abu Dhabi, the next decade is on the mind of planners. Ever since Dubai and the UAE have shot up the list of favorite world destinations, tourism planners have been on the hunt, launching initiatives to make the area popular for cruise tourists.

Through the 2013-2104 cruise season, popular itineraries have been five to seven-day departures, leaving from Dubai and touching the well-known stops in the region, and a few more obscure ports in the UAE and the Sultanate of Oman. At the beginning of the year, 18 international cruise lines had Dubai on their international and world cruise

itineraries, reports DP World. As winter melted away into spring, cruise

terminals around the UAE were preparing for some important new activity. In mid-April of this year, the Queen Elizabeth, the new liner from Cunard, would make its first call at Port Zayed in Abu Dhabi with crew and 2,200 passengers.

Sultan Al Dhaheri, Acting Executive Director of Tourism for the emirate called

the arrival of the Queen Elizabeth the most high-profile call of what is to be our busiest cruise season.

In March, the MS Hamburg of Plantours called at Zayed Port in Abu Dhabi for the first time ever as part of its cruise tour through the Middle East. Its 590 passengers and crewmembers experienced a day in the UAE capital before sailing off on an itinerary that included Oman and ports in Yemen, Saudi

Middle EastMaritiMe

With one new terminal addition set for completion this year, another in design, and commitments from big cruise line players, a new era of Middle East cruising is on the horizon by RICK LUNDSTROM

DP Worlds vision of Mina Rashid Island as a tourist destination

Cruise ships docked at Mina Rashid in a January 2012 photo

REgIONAL REPORT


Arabia and Egypt. However, the biggest cruise line news

of the year so far for the region was the announcement at the end of March that Royal Caribbean International would be returning with is Vision-Class ship, the Splendour of the Seas. The announcement marks the return of the cruise line after it left the region following the 2012-2013 season, citing weak demand.

Royal Caribbean plans to home port the 1,830 passenger Splendour of the Seas in Dubai for a four-month stay, adding an estimated 32,000 cruise passengers on its sailings that were open for bookings April 10. For the season running through the winter of 2015-2016, Royal Caribbean plans 16 round-trip cruises out of Dubai. The ship will have calls in Muscat, Khasab and Abu Dhabi.

Landing the Splendour for the 2015-2016 cruise season was achieved through discus-sion with key players in the region, said Helen Beck, Regional Director and International Representative for EMEA at Royal Carib-bean International. Officials from the Dubai Department of Tourism and Commerce Mar-keting, the Tourism and Cultural Authority of Abu Dhabi and Omans Ministry of Tourism among others, have cooperated to form the Cruise Arabia Alliance to promote the region for cruise itineraries.

This is a welcomed step in continuing to promote the economic and touristic benefits of cruising and Im sure the season will be very successful, said Beck in the March announcement of the Splendours deployment to Dubai next year.

Dubais vision is to attract 20 million tourists a year by 2020, said Mohammed Al Muallem, Senior Vice President and Manag-ing Director, DP World UAE Region. With the Department of Tourism and commerce marketing anticipating cruise tourist num-bers reaching the US$1 million mark.

The UAE as a whole is well on the way to reaching the goal. At the end of March, the country reported that cruise tourism reached

582,000 in 2013. Of that, the emirate of Dubai received 386,000. With big-name cruise lines and large ships planning Gulf Region itineraries for the winter of 2015-2016, the ports of Dubai along with those in Muscat, Abu Dhabi and Khasab in Oman will be welcoming tourists from around the world during the cruise season.

Other ports in the region saw increases in cruise traffic as well. Last year, the Abu Dhabi Tourism and Cultural Authority reports 196,000 tourists on 11 cruise operators called at the UAE capital. Estimates show pas-senger traffic should top 200,000 this year. Port Qaboos in Muscat brought in 200,000 cruise passengers in 2013, and officials esti-mate that totals will increase 15% to 20% this year. Musandam, and the enclave of Oman attracted 60,000 cruise tourist last year. Other popular calls in the UAE include the Emirate of Fujairah and Khor Fakkan in the Emirate of Sharjah.

Mina Rashid in Dubai opened in 2010. That same year officials gathered at the docks of the newly completed terminal to officially name what was then the newest ship from Costa Cruises, the Costa Deliziosa.

We work closely with the (DTCM) Dubai Department of Tourism and Commerce Marketing in promoting cruise tourism in Dubai, said Al Muallem. And our invest-ment in expanding Dubai Cruise Terminal capacity and building the ultra-luxury new facility at Mina Rashid is in line with the Dubai Governments strategy to position the

city as a leading tourist destination.DP World says its new expanded cruise

terminal will be the largest covered cruise facility in the world. When fully completed, the terminal will hold up to seven cruise vessels at one time and will be able to service more than 25,000 passengers. There will also be a 70,000 square-meter car park that will accommodate 36 buses and 150 taxis with additional space for private cars and parking bays for employees and visitors.

The new terminal is DP Worlds contribu-tion to tourism growth in the UAE. Dubai has made a successful bid for the 2020 World Expo and our attention now turns to making sure we have the infrastructure in place to support this event, and the expected growth in cruise tourists at Mina Rashid, said Al Muallem.

The temporary cruise terminal at Zayed Port currently greets passengers. At 1,600 square meters, the facility offers information and guidance by the Abu Dhabi Tourism and Cultural Authority along with food service and displays of henna artistry and falconry.

Sometime this year, the Abu Dhabi Ports Council will decide on a design for a new permanent cruise center at Zayed Port. The emirate plans to open the new facility in 2015. Also in the plans is a second port of call stop-over in the emirates western region, known as Al Gharbia. Designs have also been com-missioned for a dedicated cruise beach with amenities at nearby Delma Island that will be included in 2015 and 2016 itineraries.

The Splendour of the Seas will be plying the tranquil Gulf waters in the 2015-16 season

An artists conception of the Mina Rashid cruise terminal, set for completion this year

REgIONAL REPORT


A full morning of tours, talk and travel to the newly inaugurated Airbus Cus-tomer Definition Center took place on April 7, as the aviation industry and its vast array of support companies

gathered in Hamburg for the Aircraft Inte-riors Expo and World Travel Catering and Onboard Services Expo, from April 8-10.

However, the guest of honor that sat quietly in a hangar at the sprawling Airbus complex was aircraft MSN002, the first A350 XWB to be outfitted with cabin interior prod-ucts and one of five prototypes. The aircraft made its maiden flight in February of this year and has been undergoing intensive cabin flight-testing since mid-March in Hamburg. The aircraft was outfitted with seats in a two-class configuration; however, equipment used during the testing phase also shared much of the cabin space.

During the morning session, media and representatives from Airbus talked about the future of the latest widebody set to enter operations this year. People were also escorted room to room in the Customer Defi-nition Centre where airlines in the future will spend weeks with Airbus staff making deci-sions from cabin layouts, selecting suppliers from within and outside the thick Airbus catalog for every aspect of cabin interiors.

The Customer Definition Centre is where purchasers freeze the design of the aircraft. Airbus goal, say company officials, is to one day in the future take the aircraft from design freeze to delivery of the first model within a year. In the case of the A350 XWB, those decisions cover an endless selection of products, designs configurations and colors. They also involve making the best use of the XWB (Extra Wide Body) for seating that can run nine-abreast in a seat size that is 18 inches between armrests. Other configura-tions can push the seating in economy class to 10-abreast in a 3-4-3 layout.

The Customer Definition Centre is divided into sections, each with their own tasks and objectives. The Design Studio is where suppliers and designers present and offer materials, colors and textures. In the Inspire Area they can select look through a full-scale, fully integrated cabin mockup. Configuration takes place in the A350 XWB Configurator, a tool that allows potential customers to digitally visualize and select possible cabin layouts.

The catalog is going to be a living experi-ence, said Jorg Schuler, Head of Cabin and Cargo at Airbus. Much of the questioning of the early morning centered on the role of catalog suppliers, and those companies, such

as first class seating manufacturers

that are not part of the current catalog. A number of features of the A350 XWB

jet were stressed again and again by company officials. Among them are a wiring system that eliminates bulges in the flooring; a fourth-generation inflight entertainment sys-tem (with HD and 3D possibilities with full connectivity) that frees up legroom beneath the seats; and full-cabin LED lighting that gives the airline 16.7 million possible colors to create ambience and scenarios. Cabin side-walls are made at a more vertical pitch and are also designed to give passengers more room.

Much of the research that went into development of the A350 WXB came from the travelers of the future. During the morn-ing session, Chris Emerson, Senior Vice President of Marketing talked about the companys research with younger Genera-tion Y, travelers savvy in social media who told the company, we expect connectivity as a given right.

Passenger comfort is an increasingly important differentiator for the airline indus-try, becoming a fundamental deciding factor driving passenger choice and business suc-cess, said Emerson.

The A350 WXB has already made its mark and has secured the future of the companys wide body manufacturing. Since the aircraft was launched in 2006, Airbus says that

it has taken 812 orders, surpass-ing its A330 by 120 aircraft and its A380 by more than 600. The launch customer this year is Qatar Airways, which has orders for 80 aircraft.

Airbus gave visitors at this years Aircraft Interiors Expo in Hamburg a look at an outfitted A350 WXB, as the company readies the aircraft for its first delivery this year to Qatar Airways by RICK LUNDSTROM

a glimpse ofthINgs to Come

Test equipment in the economy class cabin made the trip from Toulouse to Hamburg

The interior of the A350 WXB will be determined by airlines at the Airbus Customer Definition Centre

REgIONAL REPORT

A full business class cabin was loaded for the test flight and reveal at Aprils Aircraft Interiors Expo

FORM

IA.C

OM

Supplier of the Year 2013


O zer Balli, Vice President of Hotel Operations for Disney Cruise Line finds inspiration in the increasing demands of a changing cruise demographic. Now, the line caters to foodies and, of course, a large number of children.

Balli talked about some of the challenges and the steps Disney, and by extension all cruise lines, are taking to create a memorable culinary experience in this issues Industry Q&A:

PAX International: Could you provide some background on where you have worked and your experience in the cruise line food and beverage industry?ozer Balli: I currently serve as the Vice President of Hotel Operations for Disney Cruise Line. I am responsible for the hotel operations at Disney Cruise Line including food and beverage operations, guest services, stateroom accommodations, laundry facili-ties, the spa, photography services, merchan-dise, operating participants, procurement, sourcing and logistics, as well as the opera-tion of Disneys private island, Castaway Cay.

I joined Disney Cruise Line as Hotel Direc-tor, where I led the operation of the shipboard hotel departments. I was a member of the start-up team that launched Disney Magic and Disney Wonder, our first ships.

Before I joined the Disney team, I served as food and beverage manager and site team member for new build projects at Royal Carib-bean International where I helped launch five RCI vessels in various domestic and interna-tional markets. During my apprentice years in hotel and food & beverage, I also worked with several international hotels, including Hilton, Sheraton and Intercontinental.

I have a Bachelors Degree in Hotel and Business Administration from the Institute

Hotelier Caesar Ritz.

PAX: Did you take the presidency of the MhA with some goals for the organization?Balli: Our goals are to continue to drive engagement in the organization with our current member base by offering valuable forums for professional development and open dialogue about the cruise industry that ultimately enhances the cruise experience for guests.

PAX: what are some of the challenges fac-ing cruise line food and beverage depart-ments?Balli: We are continually raising the bar on our offerings and are committed to satisfy-ing the needs of every member of the family. Our guests have a sophisticated palate, so we are devoted to surprising them.Our premier specialty dining restaurant, Remy, offers gourmet cuisine from two award-winning chefs with a unique approach to wine service.

Chef Arnaud Lallement from lAssiette Champenoise, a Michelin three-star restau-rant just outside Reims, France, and Chef Scott Hunnel from award-winning Victoria & Alberts at Walt Disney World Resort, have collaborated to create a French-inspired menu featuring superior products and seasonal ingredients sourced from around the world.

Once dinner is booked and guests are on board, they are invited to meet with a som-melier in Remys glass-walled wine room to taste and pre-select their wines for the evening. The restaurant offers two wine lists: A special French list with 200 vintages from most every region in France, and Remys Vault, a separate and exclusive wine list with rare wines from all over the world.

At the same time, we offer many kid-friendly choices throughout the ship, includ-

ing healthy options. We include the Mickey Check on kids menus, part of Disneys

Magic of Healthy Living campaign, which guides families to healthier dining options that meet Disney Nutrition Guidelines.

PAX: what are some of the qualities in a supplier that cruise lines value?Balli: At Disney Cruise Line, we are fortu-nate to source through Walt Disney Parks & Resorts, which gives us tremendous access to fresh, quality ingredients.

Since we visit ports of call around the world, we also partner with local vendors to supply fresh, indigenous ingredients that allow our guests to fully immerse themselves in the local culture and flavors.

We work with domestic and international suppliers to bring in the best selection and quality products. For example, in winter we source directly and bring in white and black truffles that are picked and flown over to us and served in same week.

PAX: Any important trends or movements taking shape in cruise line dining?Balli: Our guests are educated about food and wine, and we are in the business of delivering what guests want, with great flavor diversity.

We are prepared to offer our families everything from traditional comfort foods to new and exotic flavors they may have never tried before.

A number of families have dietary restric-tions, and just like our Disney restaurants on land, our chefs are committed to accom-modating their needs. We offer vegetarian choices, sugar-free desserts and gluten-free dishes, to name a few.

As a Disney Cruise Line, dining spaces

Delighting passengers on DisneyMarine Hotel Association President Ozer Balli finds challenges in catering to an increasingly diverse passenger base

MHA President Ozer Balli from Disney Cruise Line

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INdusTRy Q&A PREsIdENT MHA

were among the venues on the Disney Magic that were recently reimagined. We added the interactive animation dinner show, Drawn to Magic, to one of our guests favorite dining venues Animators Palate. We also expanded and replaced one of our popular casual buffet dining experiences with Cabanas, which offers 18 food and beverage stations. In addition, Cariocas is a new Rio de Janeiro-inspired restaurant that during the day features a fes-tive theme that at night transforms into an after-hours scene with illuminated lanterns flickering overhead.

Disney Cruise Line was the first to imple-ment an innovative rotational dining concept, featuring three themed restaurants, where guests dine in a different venue each evening, accompanied by their same serving team. The cruise line was also the first to offer free soft drinks and a 24/7 beverage station offering sodas, coffee, tea and water.

PAX: You probably board Disney cruise ships often. what are some of your favorite ports and popular ports for Disney pas-sengers? Any culinary favorites?Balli: We just announced our first sailings

with first-ever cruises to the Norwegian Fjords, Iceland and the Faroe Islands. We plan to offer our some cold-water seafood dishes that our guests may have never tried before.

Its exciting to use food and beverage as a way to tell the story of the port we are visit-ing. As you know, Disney is legendary for its

storytelling and dining provides a unique opportunity to immerse guests in the travel experience.

Personal favorites is a hard one, as I enjoy so many immersive culinary experiences, but I always look for diverse flavors that are fresh, local and seasonal.

Disneys Remy restaurant is named after the famous mouse chef in the movie Ratatouille


Consciousnesstableon the

Cruise lines make a concerted effort to tout their sustainability bona fides, as do the companies that supply them with bounty from the sea by RICK LUNDSTROM

Scroll through the pages of a cruise line website, and most of the time it will not be difficult to find a link with a stance on issues like sustainability

and the environment. Cruise lines know they cast a long shadow

on the high seas. Floating hotels, with thou-sands of guests, crew and nearly every con-ceivable indulgence and luxury make them an easy target for groups and individuals that follow their policies, track their footprint on the sea lanes, hunting for perceived transgres-sions, large and small. Not only do the lines themselves feel eyes on their back, but so do the companies that supply them.

In the case of food service, that scrutiny often comes from the very high seas that the cruise lines ply. As is with just about any segment of the travel industry, that scrutiny does not only come from regulators or gov-ernments, but also from the very people that airlines and cruise lines call their customers. If lines are to attract the next generation of cruise passengers, efforts need to be made to appease those among their numbers who carry their social conscience with them on holiday, just like their baggage.

A few tidbits can be found on cruise line websites: In 2013, luxury small-ship cruise line Seabourn began serving its well-heeled guests Black River Caviar from ossetra stur-geon. The fish are produced through wild farming from a deep lake in Uruguay. Aboard Silversea Cruises, crewmembers are trained on methods of processing, storing, recycling and disposing trash. Passengers are

given instruction cards urging them to limit shower times, close veranda doors to prevent losing conditioned air and reuse towels and bed linens. The beds, linens and furniture are donated to charitable organizations.

Royal Caribbean lays out its environ-mental and charitable efforts in a 22-page Stewardship Update. It meets the challenges of waste management through careful pur-chasing, handling, distribution of all chemi-cals aboard ship. Solid waste is recycled and reused when possible. From 2007 to 2012, RCI says it cut the amount of waste to land-fills from 2.18 to 1.14 pounds per available passenger cruise days (APCD) and increased recycling products from 12.9 million pounds in 2007 to more than 25 million in 2012.

Some of the efforts by cruise lines have garnered awards. Still, groups like Friends of the Earth yearly put out a cruise ship environmental report card assigning letter grades to each line, while hammering home the message in stark terms that the cruise lines are polluters.

Supplier effortsWhether it is main-cabin seating, or a corner of the cruise ship where couples enjoy the quiet of an intimate meal, seafood is usually on the menu in one form or another onboard a cruise line. Demand for fresh seafood products is increasing by most measures, and suppliers know that to keep up with demand, they need to protect the natural resources where they make much of their sales each year. For them, efforts at conservation are

not just window dressing, but smart business. Clearwater Seafoods has worked with

cruise lines for more than 10 years. The company began noticing increased interest by the cruise lines as the industry shifted from a higher upfront cost model to focus on onboard spending, in places such as specialty restaurants to increase revenue.

This shift has contributed to the growth in popularity of our premium seafood prod-ucts as they are well suited for specialty din-ing restaurants and as add-on menu items, said Jeff Duffin, Vice President of Marketing at Clearwater Seafoods, based in Bedford, Nova Scotia.

At this years Marine Hotel Association Conference and Trade Show in Orlando, Clearwater will bring several additions to its product line. A new split lobster with butter can be poached in its portion-controlled pack in as little as seven minutes, placed on the grill and attractively plated. The companys Scallop Selects are chopped, formed and quick-frozen. They can also be wrapped in bacon and used in multiple menu applica-tions. The companys scallops are also com-bined with Marinara and sun-dried tomatoes, as well as with garlic cream.

Duffin says the demand for sustainable products was part of the development of the Scallop Selects. While priced for value, the scallops are wild caught, harvested in Patago-nia and certified by the Marine Stewardship Council (MSC), an independent, non-profit organization that is a recognized leader for sustainability in wild fisheries.

Cuisine Solutions farms its Amazon cod in a sustainable practice in South America

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For the last 10 years, Distribution and Service (DSI) has built a rep-utation of excellence in the travel catering sector. By helping guidecustomers through the process of importing and U.S. distribution,DSI can ensure on-time delivery of frozen and dry goods acrossNorth America.

This know-how means that for DSIs airline, cruise line and rail cus-tomers, sourcing can be done on a global level and brought intothe United States, without hassle. A five million cubic foot ware-house on the East Coast and a three million cubic foot warehouseon the West Coast are ready night or day to receive your freightand push it forward quickly and safely. Whether your shipment isa full load or a single pallet, you can rest assure that you have aqualified team of operational experts who will work around theclock to protect, transport and deliver your frozen and dry goods.

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Since the company was formed in 1976, Duffin said Clearwater Seafood has invested in modern fishing prac-tices, scientific research and automation to enhance the sustainability of it products. The MSC has certified its Arctic surf clams and snow crabs in 2012. Clearwater Seafoods was also part of the efforts to gain MSC certification for the inshore Canadian lobster fishery that was granted in March of this year.

Like his cruise line customers, Duffin said that sustain-able products such as the companys seafood will be in great demand in the years to come.

Wild, sustainably-harvested seafood will gain a premium in the marketplace due to key industry fundamentals, says Duffin. By definition, there is a finite supply of sustainably harvested wild seafood.

Though the companys efforts to source a steady supply of sustainable seafood for its elegant sous vide entrees may take them to the four corners of the world, Cuisine Solutions Chief Strategy Officer, Gerard Bertholon, sees the need for such an effort in the practices and policies of something much closer to home. The fast food chain Chipotle could be around the corner from any potential cruise line passenger around the country.

At the top of the Chipotle website is a section called Food with Integrity. The restaurant chains approach to feeding its customers relies heavily on its commitment to finding the very best ingredients raised with respect for the animals, the environment and the farmers, stresses Chipotle.

These stories, and others are picked up and communi-cated by a new army of food activists, says Bertholon, who take the message to social media with greater and greater frequency.

The company says its environmental efforts include sourcing organic food products (which includes 40% of its beans) free of pesticides. The company also has an expressed preference for products raised in family farms within 350 miles of participating restaurants. The company now claims that since 2010 it has set a goal to have at least 50% of the items on its menu sourced from those nearby farms.

With young people flocking to such outlets, Bertholon says it will not be long before cruise lines hear more and more questions about what sits on a passengers plate.

People really want to know, what is the story behind the product? said Bertholon, who spoke with PAX Inter-

Vivace caviar is harvested while saving scarce sturgeon resources


national, at the companys stand at the World Travel Catering and Onboard Services Expo in Hamburg. Next stop for the company will be the Marine Hotel Association.

However, before both events, Cuisine Solutions chefs and developers had made trips to the Amazon region to obtain farm-raised cod for its sous-vide cooking meth-ods, that prepare entres over low heat and long periods of time for easy reheating and preparation that is a welcome addition in the specialty cruise line restaurants.

Our sous-vide cooking method naturally increases the sustainability of our products by extending the shelf life, said Bertholon. When the products are vacuum packed and sealed fully cooked, they are able to stay fresh longer and lead to decreased waste. Because sous-vide products are cooked at a precise temperature there is also energy savings in their preparation.

Cuisine Solutions takes other steps. Its new plant in Sterling, Virginia operates through a closed-loop process that recycles hot, cold and chilled water through storage tanks and heat exchangers that maintain optimum cooking temperatures.

No-kill caviarTucked into a corner in the upstairs hall of the WTCE in Hamburg were a marine biology professor and a relatively new company to the travel catering market, called Vivace. The Germany-based company has been working with airline caterers such as LSG Sky Chefs

for the past two years touting the sustain-ability of its caviar. The caviar is harvested without killing the sturgeon, which has long been watched and protected. In the months to come, Vivace plans to also reach out to cruise lines as prospective customers.

Vivace GmbH was founded in February of 2010 and has had continued support from the Washington Convention for Endangered Species and the Alfred Wegener Institute for Marine and Polar Research in Bremerhaven, Germany. Through the support, the company has a worldwide patent for the method of mimicking nature without killing the animal.

The companys caviar has other advan-tages as well, said Professor Angela Khler of Vivace. The mature eggs harvested from the sturgeon are clean and free of fat, blood and follicle cells. An extremely clean product like the Vivace Caviar, it has a shelf life of up to nine months from the production date. Normal shelf life for caviar is three months, said Khler.

What makes the product attractive to caterers and the high-end gourmet super-markets, is the story behind Vivace. Not only is the fish preserved, but also the harvest process can be repeated over many reproduc-tive cycles without harm. Vivace currently produces approximately five tons of caviar per year; however, Khler said the companys facility has the capacity to produce anywhere from 10 to 14 tons per year.

Will discerning caviar connoisseurs notice

a difference between Vivace and other prod-ucts?

With clean eggs, no preservatives, no Borax and a long shelf life, Vivace offers a variety of caviar textures from tender (smoother texture) to the perl (deeper tex-turealso called the Caspian snap) which can be exclusively tailored for customers, said Khler, in a question and answer ses-sion on the PAX International blog. Flavor intensity and the age of the fish; the perl texture is a perfect fit for onboard menus, whether for airlines or other transportation. As Vivace harvests caviar all year round, we can accommodate flexible delivery schedules depending on customer requirements.

In addition to supplying a product known for its luxurious indulgence, Khlera pro-fessor of marine biology at Jacobs University in Germanyhas devoted study and research into toxicology and the affects of chemicals on marine animals. She was involved in implementing test systems for an interna-tional program on chemical pollution in the worlds oceans.

What drove her to develop the no-kill method for caviar was a visit to Iran where she observed the death of a healthy 1.8-meter sturgeon. When it was determined that the fishs eggs were too ripe for harvest, both the fish and the eggs were discarded.

It was this realization of how endangered the sturgeon were in the Caspian Sea that sparked the idea of sustainable caviar produc-tion, she writes.

Clearwater Seafoods Scallop Selects are part of the companys sustainable seafood efforts

HEALTHy, fREsH, susTAINAbLE OffERINgs


Material mattersWith longevity in the industry, two suppliers are making strides to increase efficiency, while providing exceptional service to some of the worlds top cruise lines by Melissa silva

The floating hotels and resorts that make up the worlds modern cruise line fleet are constantly on the lookout for reliable sup-pliers with superior logistics; those in the know with a finger on the pulse of the latest design trends.

The cabins and staterooms where passengers retire to rest and relax are designed to appease the discerning eye at every angle, while adding a taste of luxury. With this is mind, Drapes 4 Show and Baltic Linen Company are expanding their facilities and subsequently their capabilities to meet these expectations.

Family-owned textile manufacturer Drapes 4 Show has been manufacturing and importing textile products for more than 30 years.

Located in Calabasas, California, Drapes 4 Show moved from an approximate 567-square-meter, dispersed facility, to a single 1,858-square-meter facility six years ago, which resulted in substantial lower operating costs.

Our capabilities improved and our efficiencies increased to the point where we could supply cruise ships that require substantial volume with on-time delivery under short notice, explains Jason Honigberg, President, Drapes 4 Show.

Thanks to its larger facility, the company now has the ability to inventory a substantial amount of raw materials, such as the amount of new bed linen required for a cruise line.

Having a local factory allows us to quickly respond to what the customer needs. If the customer is a five-star cruise line and needs something quickly, we dont have to wait a few months for an overseas factory to develop and deliver the finished product, says Honigberg.

Having sewing machines locally allows us to change up what we manufacture, so the customer gets exactly what they want.

Drapes 4 Show has always been focused on food and beverage textiles, such as table linens and chair covers, which Honigberg says often carries over into room service. When it comes to guest room linen, Drapes 4 Show manufacturers and imports everything from window coverings, bed skirts and bed scarves to bed linen and ter-rycloth towels.

The window covering market has been really well received, says Honigberg. Im excited at how well received it has been.

Because of its success, window coverings will be a substantial part of Drapes 4 Shows upcoming product launches, along with bed cov-

erings and terrycloth products, all of which will be displayed at this years Marine Hotel Association (MHA) show taking place in Orlando.

In addition to food and beverage linen, Drapes 4 Show increased its product offering to also include room textiles, hospital textiles, and drapes for the audio-visual market. Product diversity is what Honigberg feels sets Drapes 4 Show apart from its competitors.

Very few people have the manufacturing expertise to handle as many industries as we do, he adds. If you need an audio visual drape that needs to last in a concert environment or a fine bed linen for the most V.I.P. guest, we can handle both products with great ease; we wouldnt break a sweat making both in the same factory in the same day.

Using sewing machines locally, Drapes 4 Show is able to customize many of its products, such as sheers pictured here

Drapes 4 Show has always been focused on food and beverage textiles, such as table linens

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LINENs & TEXTILEs

Baltic Linen crosses categories For almost 80 years, Baltic Linen Com-pany of Lake Success, New York has been supplying linen products to the commercial laundry, hotel and retail markets. Owned by the third generation of the same family that started the company back in 1936, Baltic Linen Companys product offering spans from basic utility linens, such as kitchen towels, bar mops and aprons, to table linens, sheets, towels and accessories, such as pillows, blankets, mattress pads, shower curtains, wastebaskets and lotion pumps, appropriate for all hotel clasifications.

Crossing these categories helps us as a company because it gives us exposure to various markets, and each of our divisions are able to trade off of each others expertise and vision, says Adam Pinkow, Executive Vice President, Sales and Marketing, Hospitality Division, Baltic Linen Company.

Originally supplying linen products to the steam ship industry, today Baltic Linen Company works with all of the major cruise lines. From time to time, cruise lines look for new linen presentations to freshen up their individual offering, which presents an opportunity for Baltic Linen Companys design department to work their magic.

For example, for one cruise line, we teamed up with our design department and created a specialty bedding package for them, based on some of their concepts, says Pinkow. Its a very collaborate process.

In terms of trends, Pinkow says different colors tend to take precedence over others year after year, and the color trends for 2014 seem include chocolate, grey and orange.

We have six retail designers on staff and they work with each and every trend house, Pinkow explains.

In addition to color, Pinkow says there are always differ-ent fabrics being engineered in different shapes and forms, from various linens and cottons to polyesters.

Product assortment aside, Baltic Linen Company focuses on maintaining and continually improving its service in order to further set itself apart from its competitors.

We try to have a better service level and thats what weve always prided ourselves on is our personal service, says Pinkow. And our service sets us apart from our competitors; were one of the oldest inline linen distributors in the U.S.

Baltic Linen Company often collaborates with cruise lines and its own design department to create special bedding packages

Towel set from Baltic Linen Company featuring the Lattice design


No one had ever thought of it before, buttheir answer was very encouraging, he said.

Once the two sides agreed to go aheadwith the arrangement, RAK began the lengthyprocess of adapting and testing its computerreservation system to adapt to Etihads. Thisoccurred at the time the larger carrier was alsochanging its own CRS from the SITA systemto Sabre. Work is still continuing, and Etihadplans a switchover to Sabre next year.

Brayford and RAK Airways were not theonly ones excited at the new partnership.

This is the first time Etihad Airways willhave its EY code on a domestic UAE flightwhich is an exciting milestone for us, said theairlines CEO James Hogan, on the October3 inauguration of the flight. We look forwardto welcoming travelers through Abu Dhabi andonto international flights across the Etihad Air-ways network.

Once Etihad completed an operationalaudit on RAK, the task was then to convincepassengers to forego the freeway linking thetwo emirates by about three hours drive andopting for a flight that is scheduled for 45 min-utes, but is often completed in 25 minutes, saidBrayford.

But as it turns out, Brayford said many res-idents of the Emirates might find that aneasier choice than one would think. Com-muting the busy freeways in a fast growingregion has brought increased traffic to theUAEs highway system. Brayford says delayson the Emirates main thoroughfares havebecome more frequent. Soon when RAK Air-ways expands the service to daily flights, andlater to flights twice daily, the frequency willbe a vital selling tool.

Once we have a scheduled morning andevening flight next spring that will be a veryserious alternative to people taking theircars, he said.

In the early fall, Brayford said many of thepassengers in the RKT-AUH route were usingthe flight and its short, one hour connectiontime to the Etihad Airways flight to Bangkok.Passengers departing the RAK Airways toAUH have also been boarding the Etihadflight to Manila.

On such a short flight, as RKT-AUH, cabinservice is limited to a sandwich box with amuffin, juice and water. RAK Airways catererout of RKT is Rakabela, part of the AlbertAbela group that operates catering and restau-

rant business in the UAE and Lebanon. Rak-abela is also under a 15-year concession con-tract to operate restaurants and coffee shopsat the airport. But if plans work out and thepromising tourist industry in the emirate con-tinues to grow, a new Rakabela airline-cater-ing kitchen has received approvals from the gov-ernment and could be built in the near future.

In the shadow of the scenic Hajar moun-tains, Ras Al Khaimah has a climate andtourism dynamic different from much of therest of the UAE. Its slower pace and unspoiledbeaches have been beckoning development inrecent years. Among the notable propertiesthat have located in the emirate, Brayfordlisted the Banyan Tree Wadi Hotel and theHilton Resort or Cove Rotana among sevento eight major properties. In the first quar-ter of next year, Brayford added that the Wal-dorf Astoria will open a most amazing look-ing property that will bring a clientele thatRAK Airways is planning to cater to.

We are gearing up for that, because webelieve the sort of people who stay at theWaldorf will not be coming in on charterflights, but coming here as premium travel-ers on scheduled service, he said.

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The level of service along with the attention to detail that is put in place for the cruise passenger often begins from the moment one steps

onboard. Intended to pamper and refresh the cruiser, customized amenities and services are offered, keeping each guest in mind while providing peace of mind for a restful and refreshing experience at sea.

PAX International recently spoke with WESSCO International to learn just how it promotes relaxation and comfort onboard to ensure a pleasurable voyage.

WESSCO has been supplying in-room

amenities and accessories to the finest cruise lines, hotels and airlines around the world for over thirty years. Founded in 1979, the company has been a long-standing pre-

ferred supplier to domestic and international cruise lines with destinations and itineraries

spanning across the globe. With its wide range of innovative products, WESSCOs portfolio includes bath sets, branded ame-nities, hangers, pens/pencils, ice buckets, mini-bars, turndown service, luggage racks, room service trays, rotables, stainless steel and porcelain products, disposables and promotional items.

Customized comfortAs a one-stop shopping resource that offers a broad diversity of products, WESSCO also specializes in customization with products that are made to specification and delivered throughout the world, according to Jennifer Green, Senior Sales Manager, Cruise Line and Hotel Divisions at WESSCO International.

WESSCO is known for everything from bath sets and ice buck-ets to youth program items and gifts and prizes, Green tells PAX International . We have the capabili-ties to provide prod-ucts to accommodate

voyages to any destination or climate. Specializing in taking a concept from

We have the capabilities to provide products to accommodate voyages to any destination or climate.

Jennifer Green, Cruise Line and Hotel Divisions, WESSCO International.

happy sails

PAX International embarks on a memorable journey with WESSCO International to learn about its vast product portfolio for cruisers by Tanya Filippelli

AMENITIEs & cOMfORT

Towel set from Baltic Linen Company featuring the Lattice design


design to completion, WESSCO also sup-plies a variety of amenity kits including Lost Luggage kits and Wellness kits customized for cruisers and their destinations.

Our excursion kits can be customized with contents specific for Antarctica and our ice buckets are made of stainless steel suitable for the marine environment, explains Green.

Amenity kits provided for guests are placed in rooms, and contain items such as lip balm, facial mist, hand lotion and a sewing kit.

Our Amenity kits make guests feel pam-pered upon arrival onboard, Green adds.

Peace of mindWESSCO also provides ease and peace of

mind for cruise passengers with its document holder. It helps the cruiser prepare for their vacation by having the document holder sent to guests prior to departure, complete with boarding pass, itinerary schedule and personalized room key. The holder also has compartments for credit cards, a passport and a tablet.

Since we specialize in customization, we can truly focus on our customers and their guests by providing the ideal products for them, explains Green.

As each cruiser has a different idea of what they consider a memorable experi-ence, WESSCO focuses on making versatile products that accommodate a wide array of travel experiences.

The wellbeing of each guest is universal. Our document holder immediately grants

guests peace of mind that all the neces-sary documents are organized and readily available, Green states. Our amenity kits ensure the guests basic needs are met with a luxurious solution that elevates their cruising experience.

Versatility and reusability are huge factors,as well as quality and innovative design, according to Green.

Our document holders and amenity kits are two items we believe promote relaxation and comfort to the cruisers, says Green. Both products serve as a commemorative gift the guest will have for years to come reminding them of what a positive travel experience they had.

Providing a memorable and comfortable experience to cruise passengers is becoming more common, and various programs are being added to cruise lines. A recent trend for the ultimate cruise experience is the implementation of Bath and Butler programs.

Numerous cruise lines have started offering a Bath and But-ler program which includes items such as bath salts, loofahs, diffusers and luxury soaps, notes Green.

WESSCO continues to add to its portfo-lio of products. The company will be show-casing the future of ADA-approved bulk dispensers, which are both eco-friendly and aesthetically pleasing, according to Green.

Since they are non-refillable, the pos-sibility of contamination is eliminated, and saves housekeeping value time, Green explained.

We will also reveal three new capsule collections, which encompass the full range of our customization capabilities. Each collection was created with different materials and styles show-ing how to create a lasting impression using uniformity and prestige. The smallest details can make the biggest impact, and tying in these elements together is what creates the full experience for guests, said Green.

Smooth sailing ahead for cruisers, as WESSCO International continues to provide passengers with memorable journeys and relaxing experiences. Luxury collection

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P ositive passenger growth forecasts for the Middle Easts booming avia-tion sector and multibillion dollar transportation infrastructure investment by GCC governments augurs well for the future of the travel catering industry in the region as Dubai prepares to host the inaugural Travel Catering Expo from May 11-13.

According to Alpen Capitals March 2014 GCC Aviation Industry report, airports across the Gulf are expected to outperform all other regions with 450 million passengers by 2020 and a positive long term outlook through to 2032 is further boosting the regions repu-tation as a central aviation hub and vital East-West link.

IATA data reports that around 3.91 bil-lion passengers will flood the global airport

network within the next three years, with the Middle East witnessing the strongest inter-national passenger growth at 6.3% CAGR between 2013-2017. This is supported by aggressive fleet expansion with some 2,610 aircraft due for delivery between 2012 and 2032, plus growth in business jet fleet num-bers from 400 to 1,420 over the same period.

Research by Global Industry Analysts puts the value of the global market for inflight catering services at US$16.5 billion by 2018, buoyed by the presence of advanced new air-craft with increased passenger capacity, rising demand for high-quality dining experiences and menu innovation.

GCC carriers and the travel catering industry are expected to benefit from US$50 billion worth of plans for existing airport

upgrades and the construction of new state-of-the-art facilities in major gateway loca-tions. Two new regional carriers will also make their Saudi Arabia debut in late 2014 with the launch of SaudiGulf and Al Maha.

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As airports and airlines across the Middle East continue to outperform their counterparts in traditional markets, the inaugural Travel Catering Expo in Dubai will provide new opportunities for an industry hungry for business by claire MalcolMCAteRINg

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And while the aviation sector is clearly flying high, the region is also looking to up its land and sea connectivity with a GCC-wide rail network in the embryonic stage of development, new metro systems in key cities and ongoing demand for services from regional cruise hubs.

Co-located with the annual Airport Show and Global Airport Leaders Forum, the Travel Catering Expo is a highly anticipated addition to the global industry exhibition calendar. A dedicated product, services and technologies exhibition and B2B platform for travel industry supply chain professionals, it will focus on catering requirements for airline, airport and other travel-related sectors in the Middle East, South Asia and North Africa.

A new industry platformAccording to Daniyal Qureshi, Director, Airport Show, more than one billion passengers worldwide are served by travel catering every year, with quality, delivery and cost key to consistent commercial success.

As many as 132 airlines operate from UAE airports, transporting hundreds of thousands of passengers, and this massive growth requires the expansion of catering facilities. Therefore, the advantage of looking at this vital segment of the travel industry as the focus for a dedicated

trade show attracts key decision makers, he says. There are more than 630 international flight kitchen opera-

tions, with Dubai home to the worlds largest flight catering facility, operated by Emirates Flight Catering. The regional aviation industry is in fast growth mode and this makes the event both beneficial and timely. Global companies can tap into the growth potential offered by significant regional sector expansion, and exhibitors can explore new business opportunities and strengthen relationships with existing cli-ents and increase their bottom line by meeting trade buyers face-to-face. We believe that we make a big contribution to

the market through this show, he adds.Planners say more than 7,000

attendees from more than 80 countries are expected to attend the three-day showcase. The showcase will profile industry-relevant products and services from catering, packaging, transporta-tion and refrigeration equipment, to crockery, cutlery, food, snack foods and beverages, to key decision makers from rail operators, food services players and airport caterers.

We have a good mix of interna-tional and local exhibitors with com-panies from the UAE, Jordan, China, Italy, Turkey, Netherlands, Bahrain, Spain, France, Egypt, U.K., Slovakia, Canada, Pakistan and the U.S. With so much investment and expansion in

place in the industry, everyone wants to tap into the potential for business growth and now [they] have a good platform from which to pursue new business, notes Qureshi.

The opportunity to secure contracts with service-oriented airlines is also an attractive proposition, especially when the regions carriers come with a slew of global accolades. More than 1,000 qualified trade visitors representing buyers from regional airport developments, civil aviation authorities, airlines, airport ground handlers, transport departments, government agencies, contractors, consultants and hotels and hospitality, as well as travel and tourism industry stakeholders are registered to attend.

Qureshi confirms that approximately 90% of participants will come from the UAE and GCC countries, with the remain-ing 10% international visitors. The event is also expected to reach its target of attracting 50 exhibitors with 41 exhibitors from 15 countries already committed at the end of March 2014.

One of the major benefits for attendees will be exclusive access to the co-located Airport Show and Global Airport Leaders Forum, plus educational activities such as the Innovation Podium, that will have more than 30 free-to-attend seminars conducted by industry experts on the latest airport technologies and passenger experience enhancement solutions.

High level buyers from across the airline industry have been invited as part of the Hosted Buyers Program, as Qureshi explains: The response has been encouraging and as of now there are 20 confirmed buyers, and we expect several more to confirm, with representatives from Bahrain Airport Services, Oman Air, Gulf Air, Tunis Air, Saudi Airlines Catering Com-pany, South African Airways, Royal Jordanian, New Mauritius

The travel catering industry in the region has boomed of late, driven by significant expansion in Dubai, Abu Dhabi and Qatar and the issuing of new airline licenses in Saudi Arabia. Nabil Rassam of Al Nabil Co. for Food Products



Hotels and LSG Sky Chefs amongst others. The show is also a platform for the industry to discuss

the challenges and opportunities of doing business in such a fast-paced environment. Good food always matters to pas-sengers and if the travel catering sector continues to deliver as per, or beyond, expectations, it will be a key success factor for airports and airlines. One important challenge for the sector is keeping pace with the rapid expansion of the travel industry and significant rise in passenger numbers, he says.

There are tremendous growth opportunities for the travel catering business in the region given its massive growth. Nowhere else in the world can you find such a massive growth in the number of air travelers. Catering is, and will, remain an important component of the passenger on board experience and in airports, he adds.

The recent announcement of Dubais winning Expo 2020 bid, Qatars hosting of the 2016 FIFA World Cup and strong economic fundamentals of the major GCC players are undoubtedly shaping the future of the industry well into the next decade. Says Qureshi: Unrivalled business opportunities are expected to grow in the lead up to 2020 and the Travel Catering Expo and its co-located events are the first major gathering of aviation stakeholders since Dubais winning bid was announced. Opportunities within the under-development regional rail network will also allow for the future expan-sion of the exhibition profile, and serve the industrys future requirements.

Customized cateringFor first-time exhibitor Al Nabil Co. for Food Products from Jordan, the decision to participate was a logical one, as Nabil Rassam, General Manager explains: We expect to get more leads and meet potential clients and decision makers, espe-cially executive chefs and purchasing/commercial managers. We are looking to expand our business in this area and with Saudi Airlines, Etihad Airways, Emirates Airline and Qatar Airways.

The travel catering industry in the region has boomed of late, driven by significant expansion in Dubai, Abu Dhabi and Qatar and the issuing of new airline licenses in Saudi Arabia, comments Rassam.

Saudi Arabia alone has around 26 airports with huge traveler capacity, and significant growth lately in passenger numbers has meant increased operations, more staff, the need

to recruit additional employees and this has seen the product become more customized for individual company requirements and standards, he adds.

Intense market competition is the short to mid-term challenge for Al Nabil, as Rassam explains: There is a high degree of competition among suppliers to win different deals, with everyone looking at the limited num-ber of airlines in the region as big fish. Continued price increases for raw materials such as meat, fuel and oil is another major challenge and when they have to be imported from overseas to ensure that you offer the best you can, this only increases product costs and doesnt help when it comes to keeping margins competitive.

On the flip side, Rassam said he believes that competition also drives opportunity. Competition doesnt mean killing the price to win a deal, it is about introducing better products, investing more in R&D and implementing a more effective marketing mix to target industry clients.

Our philosophy is focused on adopting the latest technological innova-tions to ensure that our machines, equipment and operation are up-to-date so that we are eminently qualified to introduce and produce unique travel catering productswith tailor-made solutions for every client.

Backward integration is an industry trend currently affecting Al Nabils strategic direction, along with ongoing political and economical stability concerns for the region and the relevance of legal regulations for exporting finished products from developing countries like Jordan to developed markets.

Technological investment is helping the company secure new busi-ness and guarantee its place in the market, as he explains: It is extremely important for us to bring in the latest technology to guarantee the highest product standards and maintain exemplary hygiene levels. We already use Individual Quick Freeze (IQF) technology that allows us to freeze our burger and chicken product lines in just 90 seconds.


Food production at Al Nabil Company in Jordan


This is both time and cost sav-ing for the busi-ness , and a lso has allowed us to increase capacity. We also have three main laboratories inside the factory for a variety of testing procedures from raw materials to finished prod-ucts.

Innovation in the kitchen com-plements technol-ogy investment, and Rassam under-lines the impor-tance of deliver-ing a tailor-made approach to meet customer demand and accommodate global food trends.

We have the capability, capacity, knowledge and technology to serve different sectors in different markets, and we work from outside-in, which means that we look at things from all angles from the clas-sic price-product-place-promotion marketing mix to deciding on product specifications, the testing and sampling phase and eventu-ally, production.

We also take note of global food trends and with consumers now looking for healthier products, we have started to produce oven baked or oil-free grill items that satisfy changing customer tastes. We also offer more than 11 popular vegetarian items from spring rolls and eggplant stew to falafel. Finally, we guarantee that the majority of our products are free from preservatives, and gain consumer trust and brand credibility.

Big names, grand plansA total of 50 well-respected brands and companies will take part in the inaugural event including key regional and international brands, such as RAK Po

pax international - mha may 2014

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