Catering

April 3 2018

Delta Dailyfood and Fleury Michon…

The catering division of Fleury Michon and their subsidiary Delta Dailyfood have rebranded to become Fleury Michon Airline…

By PAX International

March 29 2018

Contract between LSG Sky Chefs…

Twenty-four international locations are covered under the new three-year agreement between LSG and United

By Rachel Debling

March 29 2018

Ryanair adds new choices to inflight…

Additions include Heineken non-alcoholic beer and a range of healthy snacks

By Rick Lundstrom

March 27 2018

American adds two chefs, new meal…

Meals from Chefs Jun Kurogi and Sean Connolly now served in American Premium cabins from several cities to the United States

By Rick Lundstrom

March 21 2018

SWISS marks 15 years of “SWISS…

For three months, SWISS will celebrate the best of their inflight culinary program with a special…

By Ash Khan

March 19 2018

​Lufthansa to offer a la carte…

On the menu will be grilled steak, bento box with a selection of classic Japanese sushi specialities, Bavarian snacks, Asian…

By Rick Lundstrom

March 15 2018

Brazilian restaurant Viena opens…

Viena the leading restaurant chain in Brazil debuted its first US location with a grand opening celebration at Miami International…

By Aijaz Khan

March 15 2018

Paradies Lagardère brings Peruvian…

Paradies La​gardère announced the opening of its first restaurant at San Francisco International Airport (SFO)

By Aijaz Khan

March 14 2018

New Qantas menu helps fight jet…

Qantas Airways consulted health professionals, including sleep specialists, for their latest Perth to London route menus

By Rachel Debling

March 12 2018

Bottura to join Servair’s Studio…

Studio Culinaire has brought Michelin-starred chefs and experts together with the common goal of raising the quality standards…

By Rick Lundstrom

February 27 2018

A conversation with ACA's Erdmann…

PAX discussed the ACA's bright future with LSG's Erdmann Rauer, president of the association's…

By Rachel Debling

February 21 2018

dnata gets nod for YVR unit

The YVR facility will have an initial capacity of up to 8,000 meals per day and to employ more than 150 people

By Rick Lundstrom

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