Challenges
Airport
1.Increasing Demanding Guests
The majority of the airport guests are businessmen and middle- to higher-class people, who may have higher expectations on the dining environment, food variety and food quality.
2. Limited Food Variety
Customers who are from different parts of the world have different eating habits. It is hard to include cuisines of all countries, given that the space is limited. The airport should provide one that is accepted by the general guests. For example, the fast food restaurants.
3. Staff Recruitment
Recruitment of staff is difficult because the location of airports is quite distant from the city center, which increases the time and costs of commuting to work.
4. Food Safety
It will be very troublesome if the food is not safe because the flight passengers are going to take the flight for a couple of hours. Under the worst circumstance, guests will be sick on the plane and it may be forced to make emergency landing.
5. Logistical Challenge
One of the biggest obstacles in airport units is the internal distribution that gets products from the vendor to the restaurant. Airports have off-site commissaries that store food, and those commissaries can sometimes be a couple miles off airport property. At the commissary, all products are delivered, separated, and transported to the restaurant within the airport. Most of the square footage in airport restaurants is allotted to the front of the house to maximize the speed capacity, so the whole issue of getting food into the airport is a logistical challenge.
6. Limited Space
Due to the restrictions on storage space, deliveries are limited. Normally, most of the restaurants will only receive one delivery a day that must be enough to support the business for that day.
7. Unpredictable Demand
All concession locations in the areas of the airport impacted by delays must remain open to accommodate affected passengers. It poses a unique logistics challenge because of the unpredictable fluctuation of traffic and limited access to the commissary.
8. Higher Rents
Normally, restaurants have to pay higher rents for the airports than other locations. Restaurants may have to reduce the costs and increase the price to pay the expensive rents.
The majority of the airport guests are businessmen and middle- to higher-class people, who may have higher expectations on the dining environment, food variety and food quality.
2. Limited Food Variety
Customers who are from different parts of the world have different eating habits. It is hard to include cuisines of all countries, given that the space is limited. The airport should provide one that is accepted by the general guests. For example, the fast food restaurants.
3. Staff Recruitment
Recruitment of staff is difficult because the location of airports is quite distant from the city center, which increases the time and costs of commuting to work.
4. Food Safety
It will be very troublesome if the food is not safe because the flight passengers are going to take the flight for a couple of hours. Under the worst circumstance, guests will be sick on the plane and it may be forced to make emergency landing.
5. Logistical Challenge
One of the biggest obstacles in airport units is the internal distribution that gets products from the vendor to the restaurant. Airports have off-site commissaries that store food, and those commissaries can sometimes be a couple miles off airport property. At the commissary, all products are delivered, separated, and transported to the restaurant within the airport. Most of the square footage in airport restaurants is allotted to the front of the house to maximize the speed capacity, so the whole issue of getting food into the airport is a logistical challenge.
6. Limited Space
Due to the restrictions on storage space, deliveries are limited. Normally, most of the restaurants will only receive one delivery a day that must be enough to support the business for that day.
7. Unpredictable Demand
All concession locations in the areas of the airport impacted by delays must remain open to accommodate affected passengers. It poses a unique logistics challenge because of the unpredictable fluctuation of traffic and limited access to the commissary.
8. Higher Rents
Normally, restaurants have to pay higher rents for the airports than other locations. Restaurants may have to reduce the costs and increase the price to pay the expensive rents.
Airlines
1. Logistical Operations
The operations of food logistics are complex, especially for the long-haul flights. Airlines need to provide 1 or 2 meals, with some snacks during approximately 1 to 10 hours. They have to keep the food fresh and hot. During the process from food delivering, separating, transporting and distributing to the guests on the planes, the food must be safe and hygienic.
The operations of food logistics are complex, especially for the long-haul flights. Airlines need to provide 1 or 2 meals, with some snacks during approximately 1 to 10 hours. They have to keep the food fresh and hot. During the process from food delivering, separating, transporting and distributing to the guests on the planes, the food must be safe and hygienic.
2. Cost Control
The cost of the in-flight meals is included in the cost of the flight ticket. Airlines have to lower the cost of the meals, in order to compete for a lower price with other airlines.
3. Food Quality Control-Safety and Hygiene
Since the journey normally takes 1 to 10 hours and there are no doctors on the plane, airlines must minimize all the possibility of accidents brought by the in-flight meals. For example, the meals must prevent the guests from having allergy, choking or any discomfort resulted from dirty food.
4. Food Quality Control-Increasing Demanding Guests
The majority of the flight passengers are businessmen and middle- to higher-class people, who may have higher expectations on the food variety and food quality. Also, they have different backgrounds so they may have different eating habits. It is challenging to satisfy all the guests with appetizing and tasty meals.
Recent Trends
Airport
1. Meals Generally Provided by Contractors
Many international airports provide contracting opportunity for restaurants. The examples are as follow:
 |
| Philadelphia International Airport |
 |
| Metropolitan Washington Airports Authority |
2. Increased Number of Chain Restaurants in Terminals
 |
| Chain Restaurants in Terminal 1 in HKIA |
 |
| Food Court of HKIA |
Airlines
1. Provide Meals by Own In-flight Business
 |
| LSG Lufthansa Service Hong Kong |
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| Cathay Pacific Catering Services (HK) |
 |
| Gate Gourmet Hong Kong |
4. Earn extra revenues from In-flight Catering Services
Some airlines sell snacks and optional meals to trim costs and earn revenues, especially the domestic airlines and budget airlines such as Hong Kong express.
a) Remain fresh:
Some food can be kept on the plane for longer time but its taste does not be affected, such as canned vegetables and cold dishes.
b) Safe:
Boneless food can prevent people from choking. Avoid providing some food that is easy to lead to allergy such as peanut, tree nuts, milk, egg, wheat, soy, fish and shellfish, unless special request. It is better to understand guests' special meal request before the journey.
c) Simple:
It will be easier for logistical operations.
d) General but Customized:
For example, provide chicken instead of pork for Islamic guests.
Reference
http://www.qsrmagazine.com/store/prepare-takeoffhttp://www.qsrmagazine.com/store/prepare-takeoff
http://www.qsrmagazine.com/store/prepare-takeoff
http://www.lsgskychefs.com/
http://www.cpcs.com.hk/
http://www.gategourmet.com/home
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