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The Mercurys
2007 Winners
Winners of the 2007 Mercurys, presented in Nice on 15th February 2008.
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- Mercurys - Nice 2008
CATEGORY: EQUIPMENT
HOBART“PREMAX – AIRCATERING DISHWASH SYSTEM ”
Hobart has in close cooperation with LSG, developed a multipurpose dish wash system, where as the wash tanks, pumps, strainer and filter systems, has been separated from the warewash machine, and built up as a independent water supply system. This allowing to incorporate innovative technology like water recycling, redundant pump stations.
The PREMAX/LinE system is considered the most environment friendly technology, saving natural resources like drinking water and energy and therefore reducing Co2-Emmisson related to the operation of ware wash equipment significantly.
Thes Premax / LinE-System, reduces daily maintenance, cleaning of the machines, it therefore increases equipment utilisation close to 100%. Due to the water recycling systems, and special rinse technology, drinking water consumption of the system could be reduced from 21.000.000 l/year to 8.700.000 l/year (24/7 operation) by 58%. Respectively energy consumption, and chemicals are reduced pro rata. Further more the system reduces labour requirements as it integrates seamlessly in a lean production process, as run by LSG Skychefs, KLM, FinnAir.
The system has been successfully implemented with LSG Skychefs operations in Brussels, Frankfurt, Malpensa, Paris, KLM Amsterdam, FinnAir Helsinki. Investment audits are confirming a Cash pay back of less than 2 years. The PREMAX / LinE -System concept has been published in the Lufthansa
Thes Premax / LinE-System, reduces daily maintenance, cleaning of the machines, it therefore increases equipment utilisation close to 100%. Due to the water recycling systems, and special rinse technology, drinking water consumption of the system could be reduced from 21.000.000 l/year to 8.700.000 l/year (24/7 operation) by 58%. Respectively energy consumption, and chemicals are reduced pro rata. Further more the system reduces labour requirements as it integrates seamlessly in a lean production process, as run by LSG Skychefs, KLM, FinnAir.
The system has been successfully implemented with LSG Skychefs operations in Brussels, Frankfurt, Malpensa, Paris, KLM Amsterdam, FinnAir Helsinki. Investment audits are confirming a Cash pay back of less than 2 years. The PREMAX / LinE -System concept has been published in the Lufthansa
CATEGORY: ON BOARD SERVICE
ASIANA AIRLINES“THE TEAM OF CHARMING ”
Since 2006, Asiana Airlines had creatively presented the Mask Pack service to all passengers on the long haul flight.
We cared for the passengers' troubled skin caused by the dry atmosphere in the cabin with moistured Mask Packs.
In addition to this, Asiana Airlines trained members of the cabin crew to do Make Up as well as Nail Art.
Asiana Airlines proudly named them as The Charming Service team.
We look forward to pursuing a unique and creative In-flight service objective.
There are 3 teams performing the charming service. Every passenger could enjoy it on long distance flights such as NYC, ORD, SEA, SFO, LAX, SYD, FRA, LHR.
Korean passenger, as well as foreign passengers are pleased with our creative and fresh service while flying. Our passengers traveling on business, will be automatically ready for their meeting upon arrival. On Asiana Airlines, personal care for troubled skin and Make-Up are no longer a burden. Our passengers are certainly satisfied with the personal care and the hospitality that the crew provides for them. Charming Service also provides crew motivation and energy to promote themselves by sharing this experience and fun with passenger. It fascinates both our crew and our beloved passengers.
There are 3 teams performing the charming service. Every passenger could enjoy it on long distance flights such as NYC, ORD, SEA, SFO, LAX, SYD, FRA, LHR.
Korean passenger, as well as foreign passengers are pleased with our creative and fresh service while flying. Our passengers traveling on business, will be automatically ready for their meeting upon arrival. On Asiana Airlines, personal care for troubled skin and Make-Up are no longer a burden. Our passengers are certainly satisfied with the personal care and the hospitality that the crew provides for them. Charming Service also provides crew motivation and energy to promote themselves by sharing this experience and fun with passenger. It fascinates both our crew and our beloved passengers.
CATEGORY: SKILLS DEVELOPMENT
AIR FAYRE“OPERATIONAL EXCELLENCE ”
Air Fayre has introduced its ‘Operational Excellence Programme', which recognises that in a multi-cultural workforce, where employees have different learning skills, a visual representation of information is a far more effective tool both for training and operational purposes. This programme has been piloted in the Dry Stores Operation where traditionally employees load products from lists, specifying in written form, the product names and quantities. Now, Airline configurations for aircraft loadings have been transformed, using Excel as a platform, into realistic, visual computerised images of products, set out in their correct number and configuration in their trays or containers.
This Programme is designed to take a new approach to training, by presenting information in a user-friendly format that overcomes any language barriers, and appeals to individuals' different learning skills. This pictorial presentation of data, has eliminated the need for packing instructions, and reduced the complexity of the packing procedure. As a result, training time has been cut by half and the audit process has been reduced from two hours to one hour. New configuration changes can be easily processed, and overall the introduction of this Programme has impacted upon the effectiveness of the service and reduced the number of missing items
Airline customers can rely on the highest performance levels when it comes to the loading of products on their aircraft. New configuration changes can be easily processed, without affecting the high performance levels. Cabin crew have expressed increased satisfaction, as they have not had to deal with the frustration of missing items, which can so exasperate passengers.
This Programme is designed to take a new approach to training, by presenting information in a user-friendly format that overcomes any language barriers, and appeals to individuals' different learning skills. This pictorial presentation of data, has eliminated the need for packing instructions, and reduced the complexity of the packing procedure. As a result, training time has been cut by half and the audit process has been reduced from two hours to one hour. New configuration changes can be easily processed, and overall the introduction of this Programme has impacted upon the effectiveness of the service and reduced the number of missing items
Airline customers can rely on the highest performance levels when it comes to the loading of products on their aircraft. New configuration changes can be easily processed, without affecting the high performance levels. Cabin crew have expressed increased satisfaction, as they have not had to deal with the frustration of missing items, which can so exasperate passengers.
CATEGORY: INSPIRATIONS
QUODPOD“QUODPOD ”
Quodpod is a new meal service solution which dramatically improves the customer experience of long-haul economy catering.
Available in a range of designs, the pod contains two hot and two chilled dishes which can be eaten alone or in combination. This solution replaces the conventional hot meal tray and reheated casseroles with freshly steamed, healthier meals. Airlines can also vary which courses are heated... so hot starters or desserts are now an option too!
Taking full advantage of emerging induction oven opportunities, the Quodpod system can be used with the induction ovens and galley trolleys already on the market.
Food quality: The hot courses are kept cool by a reservoir of ice before being steamed in an induction oven. The ice rapidly converts to steam which then travels through the specially designed casseroles to provide fresh, crisp, steamed dishes.
Space saving: Each pod is twice the height but only a third of the footprint of a standard ATLAS hot meal tray, meaning each trolley carries 50% more meals, saving space and weight in the galley.
Sustainability: The entire pod is rotable, which eliminates plastic and foil packaging entering landfill, and thus reduces both costs and the airline's carbon footprint.
Quodpod is a highly visible differentiator for economy passengers and provides a new eye-catching way in which airlines can brand their service.
The passengers benefit from a more nutritious and appetising meal which moves closer to business class standards. The innovative meal presentation will also be a breath of fresh air- something to explore, something to play with.
Moreover, the confined dining environment becomes less cluttered: the pod footprint is flexible while eating, and when finished it folds up neatly to a third the size of the seat-back tray.
In conclusion: Quodpod aims to improve brand, sustainability and customer satisfaction
Available in a range of designs, the pod contains two hot and two chilled dishes which can be eaten alone or in combination. This solution replaces the conventional hot meal tray and reheated casseroles with freshly steamed, healthier meals. Airlines can also vary which courses are heated... so hot starters or desserts are now an option too!
Taking full advantage of emerging induction oven opportunities, the Quodpod system can be used with the induction ovens and galley trolleys already on the market.
Food quality: The hot courses are kept cool by a reservoir of ice before being steamed in an induction oven. The ice rapidly converts to steam which then travels through the specially designed casseroles to provide fresh, crisp, steamed dishes.
Space saving: Each pod is twice the height but only a third of the footprint of a standard ATLAS hot meal tray, meaning each trolley carries 50% more meals, saving space and weight in the galley.
Sustainability: The entire pod is rotable, which eliminates plastic and foil packaging entering landfill, and thus reduces both costs and the airline's carbon footprint.
Quodpod is a highly visible differentiator for economy passengers and provides a new eye-catching way in which airlines can brand their service.
The passengers benefit from a more nutritious and appetising meal which moves closer to business class standards. The innovative meal presentation will also be a breath of fresh air- something to explore, something to play with.
Moreover, the confined dining environment becomes less cluttered: the pod footprint is flexible while eating, and when finished it folds up neatly to a third the size of the seat-back tray.
In conclusion: Quodpod aims to improve brand, sustainability and customer satisfaction
CATEGORY: FOOD/BEVERAGE
MONTY'S BAKEHOUSE“HOT, POSH PASTRIES ”
Our range of hot, posh pastries are baked and served in a recyclable, branded cardboard sleeve that is peeled open by passengers to form a handy pouch to eat their snack out of.
Before Monty's Bakehouse hot, posh pastries, second serve hot airline snacks were largely either a panini or a pizza and often difficult for crew to serve in time as well as being difficult for passengers to handle.
Our products deliver on taste and quality, we save our customers money on consumables, its the easiest hot snack for crew and passengers to manage and it is environmentally responsible
All our recipes are developed in our own development kitchen using highly qualified chefs. We then work with a number of manufacturers to have our pastries made, part baked and packaged in our ovenable sleeves. They are then delivered frozen to caterers with 12 months shelf life.
Our products need no plate, tray, cutlery or condiments which provides our customers with considerable savings on consumables
Crew preparation on board is zero and with all products baked to common bake times cooking error is minimal.
Since Oct 06 we have flown over 2m pastries. ROI was achieved in under 6 months.
Air Canada were the first customer to serve our products. We now supply xl.com, BMI, gbairways,BMed and have trials with two additional airlines.
Our packaging tells a story of the product, its heritage, how it was made and invites passengers to contact us. We hear from Air Canada's passengers everyday. The majority want us to sell our pastries in their local supermarket!
Crew often describe our products as the easiest and best hot snack they have ever served.
We remain a small business of 6 people but in August 07 won The British Baker Food-to-Go Innovation award which takes pride of place on the company mantelpiece!
Before Monty's Bakehouse hot, posh pastries, second serve hot airline snacks were largely either a panini or a pizza and often difficult for crew to serve in time as well as being difficult for passengers to handle.
Our products deliver on taste and quality, we save our customers money on consumables, its the easiest hot snack for crew and passengers to manage and it is environmentally responsible
All our recipes are developed in our own development kitchen using highly qualified chefs. We then work with a number of manufacturers to have our pastries made, part baked and packaged in our ovenable sleeves. They are then delivered frozen to caterers with 12 months shelf life.
Our products need no plate, tray, cutlery or condiments which provides our customers with considerable savings on consumables
Crew preparation on board is zero and with all products baked to common bake times cooking error is minimal.
Since Oct 06 we have flown over 2m pastries. ROI was achieved in under 6 months.
Air Canada were the first customer to serve our products. We now supply xl.com, BMI, gbairways,BMed and have trials with two additional airlines.
Our packaging tells a story of the product, its heritage, how it was made and invites passengers to contact us. We hear from Air Canada's passengers everyday. The majority want us to sell our pastries in their local supermarket!
Crew often describe our products as the easiest and best hot snack they have ever served.
We remain a small business of 6 people but in August 07 won The British Baker Food-to-Go Innovation award which takes pride of place on the company mantelpiece!
CATEGORY: SYSTEMS & PROCESSES
AIR CANADA“AIR CANADA NEWS - CABIN CREW SIGNAGE ”
In 2006, the In-Flight Service Delivery brand published more that 130 paper bulletins pertaining to onboard product, service and procedures. At least double that number was issued when all communication from other branches is counted. Cabin Crew were inundated with paper, and as a result were often confused as to what procedures to follow. This
The major impact of ACN is our ability to taylor our message to cabin crew interests - much like an advertising agency to customers. By mixing information of interest to crew, such as weather of movie trailers for upcoming onboard movies, with product and service information, we are able to catch their attention and convey a message that otherwise may not have been passed along.
With a more modern and innovative means of communicating, we will regain the interest that may have been lost due to an antiquated communication strategy, and will better equip our cabin crew to serve our customers.
Better informed and educated cabin crew mean better customer service onboard and more consistency of our products and services.
This product also allows us to taylor our message regionally and locally, ensuring that the information required by certain crew is available to them where and when they need it.
This translates into happier crew who are better able to meet our customer needs and of course to more and better satisfied customers.
The major impact of ACN is our ability to taylor our message to cabin crew interests - much like an advertising agency to customers. By mixing information of interest to crew, such as weather of movie trailers for upcoming onboard movies, with product and service information, we are able to catch their attention and convey a message that otherwise may not have been passed along.
With a more modern and innovative means of communicating, we will regain the interest that may have been lost due to an antiquated communication strategy, and will better equip our cabin crew to serve our customers.
Better informed and educated cabin crew mean better customer service onboard and more consistency of our products and services.
This product also allows us to taylor our message regionally and locally, ensuring that the information required by certain crew is available to them where and when they need it.
This translates into happier crew who are better able to meet our customer needs and of course to more and better satisfied customers.
CATEGORY: OUTSTANDING CONTRIBUTION TO THE INDUSTRY
MAURICE OSTRO
For the first time in ITCA's 25 year history the Board has presented a Mercury award to an individual for “Outstanding Contribution to the Industry”.
Maurice Ostro, founder of Air Fayre revolutionized the whole concept of airline catering by pioneering an outsourcing and logistics business model, moving away from the traditional production based airport kitchens. Maurice launched at Heathrow and within a few years had become one of its largest caterers, demonstrating to the world that the model works even with airlines, such as Qantas, Air Canada and JAL, all of whom have complex catering requirements. This revolutionary approach has both reduced costs for the airlines and improved the choice and quality of meals served to millions of passengers.
Stephen White, the Mercury Chairman, said: “ITCA recognizes that there are a number of people who have literally changed the business, and these visionaries deserve to be recognized. Maurice has demonstrated significant creativity in meeting his clients' needs and his inventions have been patented internationally.”
Maurice was previously awarded two gold Mercury awards in the same year for the ice cream business he founded, Glasay International and having established Air Fayre at the forefront of the catering industry, Maurice then set up a travel media distribution company, ‘Media on the Move'.
Commenting on his win, Maurice said. “None of this could have been achieved without the vision of our launch airline customers, bmi and Qantas and I am grateful for their support.”
Maurice Ostro, founder of Air Fayre revolutionized the whole concept of airline catering by pioneering an outsourcing and logistics business model, moving away from the traditional production based airport kitchens. Maurice launched at Heathrow and within a few years had become one of its largest caterers, demonstrating to the world that the model works even with airlines, such as Qantas, Air Canada and JAL, all of whom have complex catering requirements. This revolutionary approach has both reduced costs for the airlines and improved the choice and quality of meals served to millions of passengers.
Stephen White, the Mercury Chairman, said: “ITCA recognizes that there are a number of people who have literally changed the business, and these visionaries deserve to be recognized. Maurice has demonstrated significant creativity in meeting his clients' needs and his inventions have been patented internationally.”
Maurice was previously awarded two gold Mercury awards in the same year for the ice cream business he founded, Glasay International and having established Air Fayre at the forefront of the catering industry, Maurice then set up a travel media distribution company, ‘Media on the Move'.
Commenting on his win, Maurice said. “None of this could have been achieved without the vision of our launch airline customers, bmi and Qantas and I am grateful for their support.”
