We are a leading provider of freshly prepared food for the airline industry – in terms of quality, cost, service and safety-- wherever we operate.

The process starts by adapting a restaurant-style menu, created by our culinary experts (in accordance with a customer’s request), into a menu that is ”fly-able”; i.e adapted to an in-flight environment yet retaining authenticity. Gate Gourmet has defined Standard Operationing Procedures to prepare meals that compare favorably to restaurant quality.

Gate Gourmet introduced New Production Technologies, such as ”cuisine sous-vides”, Hot Filling and MAP (Modified Atmosphere Packing). These innovative procedures enhance the quality of the food served onboard and we constantly evaluate new techniques that can improve quality cost effectively.

Our food production process in every unit complies with the international Hazard Analysis and Critical Control Points (HACCP) system that consists of four distinct phases, each of which is critical to the quality of the final product. In the case of hot food it is cooked, quickly chilled and portioned very precisely in the flight kitchens. We then provide detailed instructions for flight attendants on how to reheat and (where applicable) plate the meals.

We employ a variety of production methods, including in-house and off-site food production. Our goal is to provide high quality and cost-effective meal solutions that meet local market demands.

Integrity with the original menu design and consistency in production are key to delivering customer satisfaction. That’s why we employ product testing panels to check the appearance, texture and aroma of meals as they are completed in production.

Find further details about one of Gate Gourmet’s case studies here.

To learn more about how Gate Gourmet can help enhance your onboard offering, please contact us.