Tuesday, November 29, 2016

Recaro breaks ground on logistics center


Recaro Aircraft Seating is investing €13.5 million (US$15 million) in its headquarters in Schwaebisch Hall for construction of a 6,000 square meter logistics center.

A groundbreaking ceremony for the expansion occurred November 24. The logistics center will be ready by the end of 2017.

“This investment clearly acknowledges our commitment to the Schwaebisch Hall location and represents a milestone in our company development,” said Dr. Mark Hiller, Chief Executive Officer and Shareholder at Recaro Aircraft Seating, on the occasion of the official start of construction. “This will enable us to meet the requirements of our accelerated growth and the growing number of employees. In the current year alone, we have recruited 55 new employees. The resulting logistics center with a warehouse for 1,400 finished seats also enables us to operate more efficiently, to offer even better services and to enhance the overall service we provide to our customers.”

At the end of next year, the new logistics center will have an automatic high-rack warehouse and will accommodate nearly 3,200 pallets and more than 39,000 containers in its small-parts warehouse. Additionally, truck access to the logistics center will be redesigned and the recycling depot will be expanded.



Thursday, November 10, 2016

IdeaWorksCompany picks top merchandising innovations

The latest report from IdeaWorksCompany in Milwaukee provides examples − covering traditional airlines, low cost carriers, and suppliers from all over the world – of unique methods by airlines that generate more revenue from the sale of tickets and ancillary.

Among the interesting efforts by airlines noted by the company:

· Asia’s Value Alliance and technology partner Air Black Box have created an online booking platform allowing individual airlines to choose how to interline with other members of the alliance.

· Jazeera boosts customer loyalty and generates ancillary revenue at its new exclusive 500 car Park and Fly facility at Kuwait Airport.

· AnadoluJet generated 100,000 new passenger trips from a campaign that provided $5 (TRL 14.90) airport transfers at its Istanbul and Ankara airport hubs.

· Virgin Atlantic increased online sales by 5% through a service making it easy for consumers to resume their booking days after visiting the site.

· American and its AAdvantage program are expected to pick up an additional $1.6 billion over three years through new credit card deals offered by two banks instead of one.

· Eurowings encouraged 45% of its consumers to upgrade to a higher fare and more frills by offering branded fares.

“Top Merchandising Innovations to Delight Air Travelers and Boost Profits” was released today as a free 16-page report available at the IdeaWorksCompany website. The 2016 Ancillary Revenue Report series is sponsored by CarTrawler.

Wednesday, November 2, 2016

Servair Chefs trained by Michelin-starred Martin

Servair is continuing its collaboration with Guy Martin, which started in 2002. The Michelin-
Guy Martin
starred chef, a founding member of the Servair Culinary Studio, has created six meals for the new Air France Business menu and is training the Servair teams.

Martin is the Michelin-starred Chef of the Grand Véfour restaurant.

For three months, starting from October 1, Servair will be offering Air France Business Class passengers the chance to enjoy one of six recipes specially created by Guy Martin on board its long-haul flights from Paris. A different dish will be offered every two weeks.

Big names in the chef world, such as Joël Robuchon, Régis Marcon, Michel Roth, François Adamski, Yves Camdeborde and Anne-Sophie Pic, have developed Signature Meals for the Air France Business class menu.

In six Servair centers in the Paris area, chefs were appointed to manage the cooking and presentation of each of these Signature Meals. Guy Martin trained them for two days so that in turn they can convey to passengers all the pleasure that the Michelin-starred Chef of the Grand restaurant has put into his creations.

The Servair chefs will then make the following six Signature Meals:
  • Pan-cooked prawns, broccoli with ginger, butternut purée and a shellfish jus with flat-leaf parsley
  • Sautéed veal seasoned with Melegueta pepper, with organic maize penne, vegetables and pearl onions
  • Roasted guinea fowl breast, carrot and cardamom ketchup, organic red quinoa like a risotto with a cranberry jus
  • Orecchiette pasta with squid and rocket on a tomato base flavoured with coriander seeds.
  • Veal chuck, sautéed porcini mushrooms, smooth artichoke purée with an organic beetroot and blackcurrant jus
  • Cod loin fillet, basmati rice in turmeric, crushed courgette with cashew nuts, and coconut sauce seasoned with Espelette pepper