Flying Food Group’s John Long, center, claims this year’s IFSA President’s Award. Also shown is the new IFSA President Ken Samara, and outgoing president, now chairperson, Sandra Pineau.

IFSA maps its “Mission Possible” in Houston

While enjoying the hospitality of a Texas fall last week, the International Flight Services Association (IFSA) elected its first supplier president and pondered the “Mission Possible” of an inflight food services industry that has shaken off many of the financial woes and able to again contemplate the future.

During the three-day event, September 8-10 at the Hilton Americas Hotel downtown, more than 700 people attended the sessions and browsed the trade floor with more than 80 stands from suppliers and caterers. Attendees from 43 airlines and 23 airline catering operations registered for this year’s conference, the first one held in the fall of the year.

The Association also recognized the contributions one its former president, longtime member and catering executive, John Long, of Flying Food Group with the group’s President’s Award, handed out the last evening of the event. Taking the gavel as the group’s president for the next two years will be Ken Samara of AMI Group.

When attendees were not gaining the insight of important airline industry figures like Continental Airlines CEO Larry Kellner or Mo Garfinkle, president of GCW Consulting, they took advantage of the warm Texas weather to compete in the yearly golf tournament, a tennis tournament at a downtown health club and enjoy the western themed fun event on Sunday, September 9th.

Speakers reminded visitors that although many airlines are again returning to profits in the United States, the possibility exists massive changes in the global marketplaces – changes that could yet spell the end of many airlines through mergers and create further segmentation and “commoditization” of the inflight service product. However, Garfinkle hinted that the travel catering industry could see additional revenues and benefit from the segmentation.

“You are going to see down the road a return to quality service on airlines,” Garfinkle predicted. “Don’t throw away those memories of the past.”

Though the number of airlines may decrease in each of the large world markets in the years to come through consolidation, Garfinkle said that incarnations of the low-cost carrier model and luxury niche carriers will open up the field. Airports, free of the need for elaborate check-in areas will create opportunities for landside food service and retail sales for passengers with increased dwell times.

“It is good to cut waste, but it’s not good to cut value,” said Continental Airlines’ Larry Kellner in keynote address that took the audience through the ups and downs of the Houston-based airline’s recent history. While the 9/11 tragedies forced the airline to cut more than 12,000 jobs and 20 percent of its schedule almost immediately, Continental stuck firmly to its policy of passenger service that included meal service. Kellner said food service will be critical to airline when it takes delivery of the 787 and expands its overseas routes.

Through the rough years, Kellner said Continental maintained a practice of open communication with employees. Time and again, he stressed that the efforts of employees to help the airline survive “the fight of our life.”

The fight continues to this day said Kellner. Continental Airlines spends more than US$4 billion per year ($120 per second) on high priced fuel. But over the years, Continental has improved its on-time performance and reduced the number of lost bags and has kept inflight meal service. Recently Continental has again returned to regular profitable financial quarters.

“But we’re not on easy street just because the better times are back,” Kellner added.

Other activities provided opportunities for networking among the membership. A well attended Hot Topics session give visitors a chance to talk airline representatives about their food service plans for the future, Industry representatives – from Boeing Commercial Airplanes to government watchers in Washington answered some important questions about the future of food service on aircraft.

On the trade floor, visitors had many chances to see some the industry’s skilled chefs discuss the varied cuisine that is available for cabin service. A series of demonstrations were held throughout the two days.