Haute cuisine from the in-flight catering department of Roshchino airport. In-flight meals for passengers and crews How much does in-flight meals really cost?

The in-flight catering shop was founded in 1995 and is the pride of the Captain LLC company.

More than 50 airlines, including foreign ones, use the services of the in-flight catering department of Captain LLC. The largest consumers of the company's services are S7 airlines, UTAir, Ural Airlines", "Nordwindairlines", "Transaero", "Yakutia Airlines", etc.

To create food rations for different classes of service, airlines offer a wide range of dishes and goods. When compiling the menu, any wishes of air carriers are taken into account, based on the passenger service standards adopted by the airline. In accordance with the Carrier’s needs, a presentation of the assortment of dishes and products is carried out at the in-flight catering department, during which the Carrier’s representatives formulate all types of food rations, draw up “Ration Menu Specifications” with photographs of the dishes, and specify the order of serving and the type of utensils used.

In order to meet consumer demand for certain types of special food, specialists from the in-flight catering department have developed standard rations for all air carriers, including dishes national cuisines, dietary dishes, vegetarian food, baby food:

BBML – infant
ORML-eastern
SFML- seafood
MOML - Muslim
VGML- vegetarian
FRML - fruity
CHML - children's

We also provide services to VIP flights, Heads and Governments of various countries. The possibility of an individual approach to each client is provided.

Every six months, the in-flight catering workshop of Kapitan LLC updates its range of products for airlines. The updates correspond to the transition from spring-summer to autumn-winter.

In 2008, the in-flight catering workshop of Captain LLC received a registration certificate from the authorized organization NQA Global Assurance Limited for compliance with the requirements of the ISO 22000-2007 standard and the HACCP system.

Afterwards, it underwent surveillance audits twice and, based on the results of a recertification audit in 2011, the certificate was extended for another 3 years. Thanks to this, airlines that place high demands on the quality and safety of in-flight catering cooperate with Kapitan LLC, showing high trust. In-flight meals are prepared according to the “Just-In-Time” principle. The supply of food raw materials and other goods to the in-flight catering workshop is carried out from the trade and warehouse complex of Captain LLC.

Responsibility for the acceptance of products in terms of quality and quantity rests with the food product specialist.

The distribution of products among warehouses and refrigeration chambers is carried out in accordance with the accepted classification by type of product, their storage mode and sanitary and hygienic requirements:

• dry (flour, sugar, cereals, pasta, spices, industrial sauces, etc.) – dry warehouse temperature +22 - +24 ° C (FGU “Novosibirsk NTsSM test report No. 3501 dated 07/01/08), storage on racks and shelves;
• Frozen meat, fish, poultry - freezer with a temperature not exceeding -18°C, storage on racks and shelves;
• frozen vegetables - freezer with a temperature not exceeding -18°C, storage on racks and shelves;
• milk and fat - refrigeration chamber with a temperature not higher than +6°C, storage on racks and shelves;

• soft and alcoholic drinks, grocery products - dry warehouse temperature +22 - +24°C (FGU "Novosibirsk NTsSM test protocol No. 3501 dated 07/01/08), storage on racks and stock shelves;

• juices and beer - refrigerated compartment with a temperature not exceeding +6°C, stored on racks and stockpiles;

• meat and fish gastronomy – refrigeration chamber with a temperature from +0 to +3°C, storage on racks and stock shelves;

• vegetables and fruits (fresh and canned) – refrigerated compartment with a temperature not exceeding +6°C, stored on racks and shelves.

All production workshops are equipped with modern technological equipment.
The food preparation process is carried out in accordance with production
plan.

The salad shop prepares various fruit and vegetable snacks. Ready-made dishes are stored in baskets marked “Salad Shop”; a label is issued indicating the flight number and the name of the dish. The baskets are transferred to the production refrigerator of the “Completing Shop” at a temperature of +2/+6°C.

In cold – cold appetizers from meat, fish gastronomy, cheeses, etc. are portioned. Ready-made dishes are stored in baskets marked “Cold Shop”, a label is issued indicating the flight number and the name of the dish. The baskets are transferred to the production refrigerator of the “Completing Shop” at a temperature of +2/+6°C.

In the cutting area, semi-finished products from meat, fish, and poultry are prepared.

Which subsequently enter the hot shop, where they are subjected to heat treatment.

After cooking, hot dishes, as well as side dishes, go through a blast cooling stage, which helps ensure product safety and quality, in accordance with ISO-22000 requirements.

In the casserole serving area, chilled products are portioned. The finished cassettes are stored in special aircraft equipment, onto which an accompanying label is attached, which indicates the flight number, flight departure time, information about the contents (hot food code and quantity by class of service), date and time of assembly (flight), expiration date. Aircraft equipment with enclosed chilled cassettes is transferred to the “Dispatch refrigerator” at a temperature of +0/+4°C, where it is stored until the start of flight assembly and transportation to the aircraft.

The ration assembly shop forms ready-made sets of cold appetizers, bakery and confectionery products.

At the end of serving, lunch boxes and trays with food are placed in removable aircraft equipment corresponding to the aircraft type (carts, semi-carts, reusable or disposable containers). Filled removable aircraft equipment with open doors to ensure circulation of cold air and more efficient cooling is placed in the “Dispatch refrigerator” with a temperature of +0/+4°C and stored there until the start of inspection and loading of food into special vehicles for delivery to the aircraft.

The in-flight catering department of Captain LLC does not stand still, expanding the range of dishes offered, mastering modern technologies, and improving the skills of its specialists.

Particular attention in the Inflight Catering Shop is paid to ensuring aviation security from acts of unlawful interference. Inspection of in-flight catering and buffet and kitchen equipment is carried out at the inspection point of the In-flight Catering Shop by inspectors of the aviation security service of the Tolmachevo airport with the participation of an employee of the Regional Department of the Ministry of Internal Affairs of Russia at the Tolmachevo airport.

The German company LSG Sky Chefs is one of the largest enterprises in the world, providing in-flight catering to aircraft in the most different countries. LSG Sky Chefs is part of the Lufthansa group, which is the largest airline in Europe and ranks fifth in the world in terms of the number of passengers carried.

LSG Sky Chefs owns the largest catering network, which includes 200 catering companies in 48 countries. LSG Sky Chefs works with more than 300 airlines and produces approximately 460 million in-flight meals per year. This is what the in-flight food production process looks like at one of the LSG Sky Chefs factories located in the German city of Frankfurt am Main.

(Total 21 photos)

1. Business class dinner for short-haul flights. In business class, food is served in real porcelain, unlike in economy class, where plastic and cardboard disposable tableware is used.

2. January 16, 2012. LSG Sky Chefs factories have the strictest hygiene requirements for employees. A mandatory part of work clothing is a robe, hair nets, as well as special masks for those employees who wear beards.

3. Business class dinner for short-haul flights.

4. One of the production workshops where in-flight meals are produced. The workshops of the LSG Sky Chefs factory work non-stop around the clock. Each year, more than 460 million in-flight meals roll off their production lines and are served on more than 300 flights. largest airlines peace.

5. The requirements for the quality of in-flight food are very strict. An additional challenge for in-flight food manufacturers is created by the fact that the increased pressure maintained in a flying aircraft greatly affects a person’s perception of the taste of food. At altitude, regular food seems tasteless and too dry. In addition, most passengers at altitude experience increased thirst. To take all these factors into account, LSG Sky Chefs maintains ongoing cooperation with the Fraunhofer Research Institute (Munich), where they study the effects of altitude on the human body. To accurately recreate flight conditions, a special laboratory is used. Despite the fact that a person's taste sensitivity to salt significantly increases during a flight (food seems bland), LSG Sky Chefs does not simply increase salt and other flavoring additives. LSG Sky Chefs in-flight meals contain as much salt as required according to generally accepted standards. Improving the “high-altitude” taste is achieved through the use of a variety of spices that retain their taste well in flight conditions. For example, ginger, cinnamon and some other spices are well felt by a person even on a flying plane.

6. Business class dinner served on Japanese-bound flights.

7. The production area of ​​LSG Sky Chefs is more than 40,000 square meters.

8. Business class dinner served on Japanese-bound flights.

9. When producing in-flight meals, special attention is paid to the quality of products and overall food safety. Food safety requirements for aircraft crew members are even stricter than those for passengers. All food for the crew must undergo deep heat treatment. The set of products included in the individual ration for each crew member is necessarily different. This reduces the risk that the entire crew will get sick and be unable to work if low-quality food gets onboard. Already on airplanes, the name of the crew member for whom it is intended is often placed on the package with individual rations, so that in the event of an accident it is easier to track how poor-quality food got on board.

10. Business class dinner served on Japanese-bound flights. The airline Lufthansa is one of the world's largest consumers of caviar. Every year the airline purchases almost 8 tons of this expensive delicacy.

11. Food is prepared in a factory. Prepared food is packaged in rations, which are stored in special refrigerators that use dry ice. Usually, rations are heated up immediately before the plane takes off while still on the ground.

12. Children's dinner served on long-haul flights.

13. Every day, the LSG Sky Chefs factory bakes about 80 thousand buns.

14. Business class dinner served on short-haul flights.

15. Rations are packaged in such a way that the huge cargo that carries in-flight meals to the airport can be loaded in just five minutes. The LSG Sky Chefs division in Frankfurt operates 116 trucks.

I like to talk about airplanes and people who work in aviation on my blog, because flight safety and the transportation of passengers and cargo depend on them. The planes are refueled, checked for technical condition before departure, luggage is loaded, passengers are boarded, then the doors are closed and the boarding bridge is withdrawn, the plane taxis to the runway and takes off....And the passengers who are comfortably settled in their seats and watching the beauty of the seventh ocean through the windows are ready feed the flight attendants...

The other day I visited the in-flight catering service international airport Roshchino, they showed a small part of what they feed economy and business class passengers on planes that depart from Tyumen airport. Airlines such as UTair, Aeroflot, AzurAir, use in-flight catering services in Roshchino, Nordwind Airlines, Russia, etc.
On average, rations for economy - 1100 are shipped per day to airplanes, for business - 25, and crews - 80.
Productivity can be up to 5000 rations per day.

The title photo shows lunchboxes for economy class passengers, which include a Bun, Cake, Tea, Cheese, butter, jam, as well as disposable cutlery.
For hot casserole.
1. Baked pink salmon fillet/rice with vegetables/steamed green beans
(Nutritional value: Proteins-15.5, fats-18.2, carbohydrates-14.7, kcal-286)

2. Breaded chicken cutlet/boiled potatoes/steamed carrots
(Nutritional value: Proteins-14.9, fats-13.6, carbohydrates-17.3, kcal-251)

3. This is a branded lunchbox for UTair.

4. Lunchbox for the crew with cold snacks. It also comes with a casserole of your choice.

5. The choice of food for business class passengers is of course more varied; if you are hungry now, I recommend having a snack first)) and continuing watching. Cold appetizers.

6. Hot.

And according to the dishes with decoding of what is what.
7. Pork roll with cheese, pepper / fried boiled potatoes / fried onions
(Nutritional value: Proteins-13.9, fats-34.1, carbohydrates-13.9, kcal-419)

8. I don’t know what’s in the almond petals, the rest is clear))

9. Chicken roll/french fries/steamed green beans
(Nutritional value: Proteins-23.3, fats-13.1, carbohydrates-13.6, kcal-265)

10. Pike perch roll with zucchini/fried eggplant/grilled cherry tomatoes
(Nutritional value: Proteins-13.7, fats-14.1, carbohydrates-5.2, kcal-203)

11. Cold cuts (roast beef, baked chicken fillet, beef tongue, olives, bell pepper, lettuce)
(Nutritional value: Proteins-15.2, fats-10.2, carbohydrates-1.6, kcal-159)

12. Sliced ​​vegetables (St. cucumbers, cherry tomatoes, bell peppers, radishes, lettuce, greens)
(Nutritional value: Proteins-1.1, fats-0.2, carbohydrates-3.5, kcal-20)

13. Sliced ​​fish (salmon, shrimp, mussels, squid, lemon, capers, lettuce, greens)
(Nutritional value: Proteins-16.5, fats-11.4, carbohydrates-1.0, kcal-173)

14. Salmon in almond petals/rice mix/grilled cherry tomatoes
(Nutritional value: Proteins-19.1, fats-31.9, carbohydrates-23.0, kcal-451)

15. Pike perch roll with zucchini/grilled vegetables
(Nutritional value: Proteins-13.6, fats-16.1, carbohydrates-6.3, kcal-225)

16. Pork roll with cheese, pepper/fried boiled potatoes/fried onions/grilled peppers
(Nutritional value: Proteins-13.8, fats-35.9, carbohydrates-13.4, kcal-434)

17. Looks very tasty!

18.

19. Legostaeva Larisa Anatolyevna in the labor process. Soon these lunchboxes will be closed and placed in a special container for delivery on board the plane, and then eaten by passengers flying somewhere thousands of kilometers from Tyumen.

20. It’s hot in the cold workshop.

21. Thanks for the tour of the in-flight catering workshop to the chief Efimova Galina Mikhailovna and her deputy Legostaeva Larisa Anatolyevna, as well as to the girls who did not give their names and were embarrassed to take a photo.

22. I was in the in-flight catering shop when I was a child! Everything was different here. Now this is a very modern workshop, equipped with the most modern necessary equipment.

23. Gorchy workshop.

24. The corridors, as well as the workshops, are sterile clean.

25.This machine is used to knead dough for buns!

26. And here the buns are baked. By the morning departure everything will be ready, sealed, packaged and loaded onto the planes. And what aromas!)))

Our excursion came to an end, at this time food was being shipped for the next flight, work went on as usual. Passengers were already waiting to board the flight, and a delicious lunch awaited them from the haute cuisine of the in-flight catering department of Roshchino Airport! Have a nice flight, we say to our friends when we see them off on their flight, Bon appetit! say the in-flight catering workers as they send their products on the plane!

Thank you to Maria Roschino Airport press service for inviting us to the tour.

Thank you for your attention!

Alex Cheban, travel blogger: A delicious lunch above the clouds - what could be better? 35% of passengers choose fish, 45% choose meat, and only 18% believe that it is not necessary to eat on a plane, you just need to fly on it. Well... they will most likely miss this report. I invite everyone else to the UTair airline's in-flight catering factory in Surgut.

Secret No. 1. UTair has its own baked goods for in-flight catering kits.

The small room has the positive smell of fresh French cinnamon rolls.

Each bun should weigh 60g.

On the ground floor there are procurement workshops: meat, fish and vegetables, a defrosting chamber and a freezer. In the cold workshop, cucumbers and olives are packaged and salads are cut.

Let's move on to the hot shop...

Sautéing for roasting beef.

Secret #2: Even the in-flight catering has a chef! He prepares the in-flight food ration for the airline as a whole and coordinates production. Knows the energy value of dishes, flavor combinations and food composition rules.

Chef Yegor Korolev oversees the process.

And if the factory suddenly runs out of animal meat, then children and crews are used (smiles).

Secret No. 3. The cost of one serving of in-flight meals (economy class) is on average 150 rubles.

Preparing trays containing cutlery, salad, dessert, and UTair branded chocolate.

Secret No. 4. The shelf life of in-flight meals is three hours. That is, if the flight is delayed, then it is necessary to completely redo and reload the food into the boxes. Meals on the return segment of a turnaround flight are a new set that is loaded before departure at the intermediate airport.

Packaging of finished products for loading on board.

Secret No. 5: Inflight meals are distributed strictly according to the number of passengers on the flight, plus one spare set per 50 passengers (according to industry standard). So, most likely, there will be no supplements, even if the cabin is half empty. An additional portion is issued in case of unexpected transportation/distribution defects on board.

Secret No. 6. Absolutely all products, main dishes and salads are prepared for a specific flight; the full cycle of preparation and serving of one flight takes three hours. The in-flight catering department operates around the clock and the start time of cooking is coordinated with the airport and is clearly linked to the actual expected departure time.

These carts with food are supplied from the second floor to a specially equipped vehicle, which supplies food on board.

Secret No. 7. The menu is unified for each airline and is always prepared identically according to certain recipes at all in-flight catering factories, even if some point does not have its own factory.

For example, you were fed stale fish on a flight from Irkutsk to Moscow, you send a complaint to UTair and the airline conducts an investigation with the service provider in Irkutsk, conducts an audit of the enterprise, all the way to changing the supplier! After visiting the factory itself, we were able to taste the in-flight food. Everything was divided by service class.

Secret No. 8. The crew has a separate menu! I always thought that the crew eats the same as business class, but it turns out not. A special diet has been developed for the crew, which takes into account the energy requirement of 3500 kcal/day. Legumes, plums and prunes are excluded. The crew consists of pilots and flight attendants; there are no differences in diet.

Economy Superior.

Business class.

Secret No. 9. There is cream soup in business class! And for breakfast, porridge, even in a liquid consistency. They are served on board the aircraft in a “geyser”, and directly to the passenger in a recessed cup.

A "deep cup" is simply a deep dish. In general, it is very interesting to listen to professionals and catch such words.

Secret No. 10. Exotics are available on board, but only by special order. For example, a venison menu can be prepared specifically for a charter flight or business aviation. In such cases, the menu undergoes additional approval and preparation may take more than three hours.

In my opinion, UTair food is really tasty and plentiful, especially on short flights, and on the Kyiv-Moscow flight it’s the best best menu among all line operators.

My meal on the morning flight Surgut-Kyiv on the way home. Everything is absolutely identical visually and just as tasty as in the presentation. Well, maybe the pasta is a little different, but that doesn’t matter.