Partnerships

For gategroup customers, suppliers and employees
FALL/WINTER 2014
gategroup Milestones
Onboard Catering Gets Tagged
4D Food Solutions
Partnerships:
a measure of success
TABLE OF
CONTENTS
COVER FEATURE
10
Power of Partnerships
Helping drive gategroup’s success
Published by
gategroup
P.O. Box
CH-8058 Zurich Airport
Switzerland
Phone +41 44 533 7000
[email protected]
Editor-in-Chief
Katie Bengaard
Graphic design
02
18
Message from the CEO
Brand Spotlight
Building value through partnerships
03
Company News
Recent exciting developments
within gategroup
04
Customer Spotlight
Supplair’s 4D framework
20
In the Limelight
A showcase of products designed for
onboard delight
22
A closer look at gategroup’s
One of Ours
integrated solutions
A Zurich employee contributes
06
to a smooth operation
24
Product Spotlight
eGate Solutions
By the Numbers
tagging technology
A detailed look at the Cairns
08
Gateway Q&A
Gate Gourmet’s partnership with
Swiss-based cheese supplier
Bates Creative
production facility
©gategroup 2014. All material is
strictly copyright and all rights
are reserved. The information in
this document contains general
descriptions of products and
services offered, which may not
be available or not yet available
in all countries. No part of this
publication may be reproduced
in whole or in part without
the prior written permission
of the copyright holder. For
reprinting requests, including
excerpts, contact gategroup at
[email protected].
02
MESSAGE FROM
T HE CEO
Building
value
through partnerships
At gategroup, we believe that strong partnerships are foundational to our
complex business, a business that operates in over 30 countries and serves
more than 300 million passengers each year. That’s why it’s a theme you’ll
notice often with gategroup whether you’re flipping through the pages of this
magazine, looking on our website or talking to our people.
No doubt, there are many contributing factors that drive our operation forward,
but partnerships can make all the difference when it comes to building value for
our customers. Like gategroup, our partnerships cross borders and span cultures
across the globe. They are universally important to how we operate: we depend on
partnerships to help us run a safe and reliable operation, provide excellent customer
service and strengthen our financial performance.
From internal partnerships between employees to external partnerships with our
customers, the rewards are far-reaching. Partnerships spark innovation through
collaboration. They drive engagement and foster mutual trust. They motivate us to be
accountable and keep our word. They encourage a collective mindset focused on a
shared vision.
Day in and day out, we’re surrounded by examples of partnerships throughout
gategroup, like in our kitchens as thousands of our frontline employees work together to
fulfill our in-flight service commitments 365 days a year. We see it at menu presentations
when our procurement, commercial and culinary teams work side-by-side with
customers to develop tailored solutions that meet their exact requirements. We
experience it on a grand scale at major industry conferences, like IFSA and WTCE,
where our brands work in tandem to showcase our global network of complementary
products and services to attendees. And we even see evidence of partnerships in
the way we listen to our customers and identify opportunities where our unique set of
capabilities can most effectively and efficiently solve the challenges they face.
We believe that when it comes to building value for our employees, customers and
shareholders, success requires mutual trust, ongoing communication and forwardthinking collaboration. That’s the benefit of partnerships. That’s the benefit of working
with gategroup.
Andrew Gibson
Chief Executive Officer
GATEWAY MAGAZINE
FA LL / WIN T ER 2014
COMPANY
NE WS
03
GATEGROUP
MILESTONES
Highlighting significant recent moments within gategroup
GATEGROUP
EXTENDS
AGREEMENT WITH
VIRGIN AUSTRALIA
UNTIL 2019
In June, gategroup extended
its ongoing contract with Virgin
Australia for all domestic and
short-haul international flights.
The existing agreement, which
was set to expire in 2017, has been
extended by two years to 2019.
Under the agreement, gategroup
subsidiary Gate Gourmet will
provide food assembly, flight
assembly and handling services
for all domestic and short-haul
international flights departing from
the locations in Australia where
Gate Gourmet has a presence.
Herman Anbeek, SVP and
President, gategroup Airline
Solutions, said: “We are proud to
extend the successful partnership
with Virgin Australia, one of the
Group’s strategic customers. Our
investment in organization, the
development of our network and
the business relationship with Virgin
Australia has enabled us to support
Virgin Australia’s continuous drive to
improve passenger service levels at a
very competitive cost. The extension
shows our ability to adapt gategroup’s
operational model according to
changing requirements from Virgin
Australia as it repositions itself from a
low-fare to a full-service airline.”
GATEGROUP
STRENGTHENS
ITS COOPERATION
WITH CHINA
AVIATION
INVESTMENT CO., LTD.
gategroup and China Aviation
Investment Co., Ltd. (CAIC), an
affiliate of the Air China Group, have
optimized the shareholding structure
of the joint venture operation
Shanghai Pudong International
Airport Gate Gourmet Air Catering
Co., Ltd., thereby executing a key
element of the Letter of Intent signed
by the two parties in 2012.
Through this transaction,
gategroup has reduced its
participating interest from 80% to
29%, with CAIC holding 51% and
Shanghai Airport Group Co., Ltd.
20%. The airline catering facility will
be co-branded. Given it now has
a minority shareholding, gategroup
will no longer consolidate the entity.
gategroup CEO Andrew Gibson
said, “The closer partnership with
CAIC is one important step forward
in our business development
strategy in China. We expect that
current revenues of around CHF
21 million at the existing operation
at Pudong Airport will continue to
grow substantially over the next
three years. In addition, the joint
venture will also integrate the
activities of the Shanghai Airport
International Catering Co., Ltd.,
establishing a presence in both
major airports serving Shanghai
(Pudong and Hongqiao).
GATEGROUP’S
END-TO-END
SOLUTIONS ON
DISPLAY AT
WTCE 2014
gategroup was front and center at
the 2014 World Travel Catering Expo
(WTCE) in Hamburg. Among 240
other companies also representing the
airline catering and operations industry,
gategroup was a clear standout with
its innovative Avenue concept.
Mirroring a series of storefronts
along a street, the Avenue brought
gategroup’s integrated solutions
to life by unifying the exhibition
booths of its various brands –
including deSter, Harmony, Gate
Retail Onboard (GRO), Supplair,
eGate Solutions, Performa and
Gate Gourmet – while maintaining
each brand’s distinctive identity.
The concept created an interactive
opportunity for conference attendees
to experience first-hand gategroup’s
complementary offerings.
“Although the event is just three
days, we make lasting partnerships
at WTCE. It’s a great opportunity
to network and to show current
and prospective customers, suppliers and investors gategroup’s
comprehensive solutions,” says
Drew Niemeyer, gategroup Chief
Commercial Officer. ■
04
CUSTOMER
SPOT LIG H T
WHERE IT
COUNTS
A closer look at gategroup’s integrated solutions
1
Gate Retail
Onboard’s innovative
strategies generate
solid sales
WHEN EASYJET needed to reenergize the sales of its branded
Gulliver the Teddy Bear, the UKbased carrier turned to Gate Retail
Onboard (GRO). Working closely with
easyJet to understand passenger
demographics and preferences, GRO
developed a new strategy inspired by
similar “high-street” trends.
Designed to encourage repeat
purchase, GRO’s initial strategy
focused less on the loveable teddy
bear and more on what he was
wearing. Every six months, easyJet
would unveil the classic Gulliver bear
dressed in a limited-edition outfit
in its buy-onboard retail catalogue.
From pilot to snowboarder to surfer,
Gulliver’s fresh looks were a big
hit among easyJet passengers.
Excitement surrounding the
anticipation of Gulliver’s fun fashions
would often cause the plush toy to
sell out long before the release of
the next version.
Building upon the momentum
and success of Gulliver, GRO set
out to expand easyJet’s product
range and to keep offerings fresh
with the introduction of Lily the
Teddy Bear. Like Gulliver, a limitededition version of Lily is released
wearing a new outfit twice per year.
The popular pair continues to boost
onboard sales for easyJet thanks to
frequent and repeat purchase of this
collectable keepsake.
GRO’s collaboration with
easyJet extends beyond strategy
and implementation to include
regular sales trainings with crew
members. Coinciding with the biannual release of the new bears,
GRO also provides easyJet crew
with product knowledge booklets,
which contain key facts about the
limited edition Gulliver and Lily, as
well as the story behind each of
their new outfits. GRO has also
interpreted branded plush toys
in different ways for some of their
other airline customers, including
tigerair, Wizz Air and Jetstar Japan
where Jetta the mascot even has
his own website.
“This concept has been a great
success, but it is not just about
selling plush toys,” said Sue Walker,
GRO’s Managing Director of New
Business and Product Innovation.
“By constantly analyzing retail trends
and working closely with our airline
partners to better understand their
customers, we can deliver innovative,
must have products that drive
ancillary revenue while increasing
customer satisfaction.”
2
Performa’s newest
lounge captures
Air Canada brand
ON JUNE 4, Performa
ex tended its global
portfolio of premium
airport lounges with the
debut of the Air Canada
lounge located at London
Heathrow Airport’s Terminal 2,
the airline’s largest international
station. Managed and staffed
by Performa, the Maple Leaf
Lounge offers guests a serene
atmosphere that showcases
Canadian-inspired cuisine, decor
and craftsmanship. Thanks to
Performa’s contemporary food
and beverage concept, the lounge
is outfitted with exciting culinary
amenities including a live cooking
station featuring made-to-order
meals individually prepared by a
chef, a gourmet buffet with hot and
cold food options and a tended
bar with a large selection of wines,
beer and spirits.
Performa has been deeply
involved throughout each stage of
the project to ensure that every last
detail reflects the Air Canada brand.
Examples can be seen throughout
the lounge, from the red accents
on the staff’s uniform to the Air
Canada signature beverage
(pictured below) made with a dash
of Canadian Maple Syrup.
Prior to the lounge’s opening,
Performa recruited and trained
new staff members for both front
and back-of-house functions.
GATEWAY MAGAZINE
FA LL / WIN TER 2014
Performa was also responsible
for the selection of the buffetware
and live cooking equipment, even
down to the pots and pans.
As it does with each of its
lounges, Performa supports lounge
operations with staff recruitment
and development, including annual
refresher training to keep skills and
knowledge up-to-date. Additionally,
Performa provides ongoing support
by updating menu options and
ensuring best culinary practice.
3
deSter plays lead
role in redesign of
service ware for
Turkish Airlines
WHEN TURKISH AIRLINES linked
up with deSter for the complete
redesign of their economy and
business class service ware, the
project proved to be challenging.
For one, deSter was working with
very short lead times to meet the
carrier’s desire to unveil the new
equipment on the inaugural flight
for its new route to New York. The
project also required deSter to
work closely with and manage the
expectations of its customer as well
as the design department of Turkish
Airlines’ caterer, DO & CO.
Despite these challenges,
deSter successfully led the
project from development to
launch with its collaborative and
cross-functional approach. After
260 technical drawings, 100+
prototypes and countless lastminute design changes, deSter
received approval and the new
set-up was delivered within three
months, just in time for its debut
on the airline’s New York route.
Consisting of 22 new plastic
and chinaware products for
economy and business classes,
the redesigned range features a
sleek and modern design reflective
of Turkish culture and the carrier’s
brand. deSter contributed to the
development of service ware
products, such as bowls, plates,
lids, casserole dishes and salt
and pepper shakers. With such
a broad range of service ware,
guests will experience new and
exciting options in the presentation
of their meals.
Anne de Hauw, Director
Key Campaigns and Market
Development for deSter, comments,
“This project proved to be a great
learning experience for deSter —
it reinforced the value of external
partnerships, internal teamwork and
that being outside the comfort zone
can sometimes be a good thing.
These are important lessons we
can apply to all our projects.”
4
Harmony’s luxury
amenity kit earns
airline customer
industry accolade
HARMONY IS PLEASED to
announce that its longtime
partner Abdul-Jawad Trading &
Contracting Co. and Saudi Arabian
Airlines received the Skytrax First
Class Amenities and Comfort
Services award thanks in part
to Harmony’s association with
Abdul-Jawad. Created exclusively
for Saudi Arabian Airlines’ first
class passengers, the kits were
developed in cooperation with
high-end lifestyle brand Salvatore
Ferragamo. Presented in a luxury
amenity pouch, products include
Salvatore Ferragamo Tuscan
Soul perfume, cosmetics and
a premium selection of other
onboard essentials.
“We’re especially pleased about
Saudi Arabian Airlines’ award
because it’s the traveler – the enduser – that is voting,” said Nele
Wallays, Director of Marketing and
Brand Management for Harmony.
05
The annual Skytrax awards are
based on a survey of 18.85 million
airline passengers from around the
world. Passengers from more than
160 countries participated in the
latest survey, which covered 245
airlines worldwide.
“This prestigious recognition
validates the added value that
Harmony’s amenity kits to Saudi
Arabian Airlines’ passengers,
and to the passengers of all our
airline customers for that matter,”
adds Wallays.
With its ultra-indulgent designs
and deluxe comfor t items,
Harmony and our partner AbdulJawad has helped its customer
earn industry recognition for its
high standards of enhancing
passenger inflight experience. ■
06
PRODUCT
SPOT LIG H T
Prepare and label meals that address passenger
needs and meet government regulations
Animal Derived
Peanuts
Corn
Nightshades
Dairy
Shellfish
Egg
Soy
Fish
Sulfites
Flavorings
Trans Fats
Gluten
Tree Nuts
MSG
Wheat
Tag to the lowest ingredient
level including allergens
TAG SPECIAL MEAL TYPES
SPECIAL MEALS
The following special meals are available in First where complimentary meal service is offered.
• Asian
• Baby
• Child
• Bland
• Diabetic
• Gluten-Free
• Hindu
• Japanese Meal*
• Kosher
• Low-calorie
• Low-cholesterol
• Low-fat
• Low-sodium
• Muslim
• Passover
• Vegetarian
*Available only in BusinessElite between U.S. and Japan
To request a special meal, you may also do so via My Trips at least
12 hours (24 hours for Kosher, Hindu, and Japanese meals) before
your scheduled flight departure. Once you check in, advise the gate
agent and a flight attendant that you ordered a special meal.
GATEWAY MAGAZINE
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07
TAG, YOU’RE IT
The simplicity of tagging is brought to onboard catering. Simon de
Montfort Walker, President and Managing Director, eGate Solutions,
explains how.
Y
OU JUST UPLOADED a great picture to Facebook
of your friends and family at a gathering this
summer. Before you posted it, you went through
and tagged everyone in the photo as well as your
location, the year and other details.
So why did you take the time to
do all of that? People tag an image
because there are important
details captured at that moment
that they want to remember and
easily recall. Whether it is labeling
all the people in your photograph
or categorizing your iTunes music
by artist, album, genre, etc.,
tagging makes it easier for you
to search, prioritize and organize
almost everything in your online
world. So, what if tagging was
applied to airline catering? eGate
Solutions has done just that.
eGate’s IFX™ product is the
premier technology for managing
the complete onboard service
process. The functionality in IFX
powers eGate’s Inflight Service
& Design Solution, which gives
catering managers and meal
designers more operational control,
speed and accuracy in the ordering
and planning of onboard services.
Just like categorizing your
music in iTunes, IFX allows meal
designers to click on different food
items and categorize them down
to the smallest ingredient. This
detailed categorization provides
meal designers with a full bill
of materials for any product. At
the highest level, airlines can set
predetermined tags to identify
commonly used cabin class,
meal and service types such
as First Class, Hot Breakfast or
Euro Wrap. However, if the meal
designer wants to categorize the
item further, they can add custom
tags that define specific attributes
such as meals that are special
promotional items, child-friendly
or containing a dietarily restrictive
ingredient, among others.
In the same manner you would
search for a specific person, place
or thing in your online photo album,
meal designers can quickly run
searches on all different levels of
food items. For instance, they can
query any item that has poultry in
it, even if it’s just chicken stock.
They can pull all non-ham or other
Kosher products, and easily build
a kosher meal, query certified
recipes to meet the religious
guidelines of a Halal meal or query
all plant-based products to build
a vegan meal.
The reality of the meal designer’s
world is that every day they manage
hundreds of meals comprising
thousands of individual ingredients.
The complexity and seriousness
of managing these meals are
further exacerbated by nonallergen special requests. As food
allergies become more pervasive,
passengers will increasingly
demand a better understanding
•
Add Spec Tag Category Spec Tag Category*:
Allergens
Spec Tag*:
Add Spec Tag
 Multiple Select
SpecTag
Peanuts
Tree Nuts
Shell Fish
Dairy
Wheat
Soy
and visibility of each meal’s
complete composition. Although
some airlines may voluntarily
decide to meet customer-labeling
expectations, increasing government
pressure will require them to do
so. In fact, on October 25, 2011,
the new European Union (EU)
Food Information for Consumers
Regulation (FIC) passed (EU)
1169/2011, a provision of food
information to consumers. The
regulation entered into force in the
EU on December 12, 2011, states to:
“Serve the interests of the
internal market by simplifying the
law, ensuring legal certainty and
reducing administrative burden,
and benefit citizens by requiring
clear, comprehensible and legible
labeling.” (Recital 9 of Regulation
(EU) 1169/2011).
Actions
•
•
•
•
•
•
The regulation applies to all food
providers throughout the supply
chain and dictates the proper
allergen, origin and nutrition labeling
in addition to label legibility, quantity
expression and weight and measures
specifications, among other details.
With increasing passenger
pressure and new regulations
such as (EU) 1169/2011, an airline’s
ability to prepare and label meals
properly will address passenger
health and well-being, as well as
government compliance. IFX’s
ability to search, build meals
and label down to the simplest
ingredient, including allergens,
will serve as an invaluable tool for
airlines managing meals to meet
growing passenger demands
and comply with new regulations
and requirements. ■
08
GATEWAY
Q& A
SOMETHING SPECIAL IN THE AIR
How one Swiss family’s passion transformed
their business from local shop to valued Gate
Gourmet supplier
For 45 years, Jürg Wartmann has been the owner and manager of his
family’s business Chäs Vreneli, a Zurich-based cheese processor and
distributor. He shares with Gateway the 85-year journey of his company
and its evolution from a local retail shop to a supplier for Gate Gourmet
and a number of its major international airline customers.
GATEWAY MAGAZINE
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Gateway: Can you describe the Chäs
Vreneli operation?
Jürg Wartmann: Our process begins with
sourcing: we work only with certified, best-inclass cheese producers. Once we purchase
from our sources, we then package the cheese
product into perfect portions that meet our
customers’ exact specifications.
Our 75 employees are experts when it comes
to understanding the product and knowing
how to process it to its best advantage. This
expertise comes in handy because we process
between 2.5 to 3 tons of cheese every day in
our production facility near Zurich airport. That’s
approximately 120,000 to 150,000 optimallyportioned natural cheese delicacies that we then
carefully package for quality and freshness and
deliver on a large scale. Proximity to the Zurich
airport, and Gate Gourmet’s Zurich kitchen as
well, is a great advantage as it guarantees a
flexible and fast delivery service.
Gateway: How has being a supplier to the
airline industry impacted your company?
JW: We’ve been a supplier for Swiss International
Air Lines (SWISS), and its predecessor Swissair,
since the early days before Zurich Airport was
even built in 1948. In fact, the Swiss national
carrier was our first airline customer.
Throughout the years, our longstanding
history with SWISS and the partnership with
Gate Gourmet has led to new opportunities
within the airline catering business. Other airlines
became interested in our products and as a result
we now count 17 different airlines among our
customers. We’ve also gained valuable insight
into the particularities of airline catering. For
instance, we’ve been fortunate to work with Gate
Gourmet on special projects such as SWISS‘
culinary program “Taste of Switzerland,” which
features local specialties from different Swiss
regions. This partnership has afforded us the
chance to work in close collaboration with Gate
Gourmet’s culinary experts to select the perfect
cheese products for the chefs’ culinary creations.
Further, our partnership with Gate Gourmet has
also led to additional opportunities to get other
airlines interested in our products. As a result, our
products are now flying on 17 different carriers.
09
eventually—airlines. If we did not evolve, we would
have missed out on a major market opportunity
that has come to define our success.
Gateway: Do you find that Chäs Vreneli is still
have to consider when it comes to your product
being consumed in-flight?
JW: Yes – like any other food or beverage
consumed at altitude, the cabin environment
can have an impact of the flavor of our cheeses.
For example, although soft cheeses like Brie
are normally at their best when they are well
matured, a younger cheese is preferable for
service onboard. This has to do with the fact
that it is easier to serve when it’s not already at
its runny perfection and also that perception of
taste is influenced by cabin pressure and dry
air. A very mature cheese may taste overripe
or even unpleasant at 30,000 ft. Another factor
to consider is smell. In the confinement of the
aircraft cabin an overpowering smell of cheese
is not something passengers would appreciate.
It’s a daily challenge for us to find exactly the
right cheese at the perfect stage in its maturing
process that not only tastes excellent but also
meets all the requirements for air travel.
evolving 85 years later?
JW: We most certainly are. Today we’re
evolving with exciting, new products and with
new production techniques to match. A great
example of this is our individually wrapped
Tete-de-Moine. This cheese is traditionally
served in thin shavings that are shaped like a
rose. They are very delicate and require extra
protection during delivery, especially when you
think of the long way a product has to take to
end up in front of an airline passenger. To help
us minimize the risk of damage to our product,
we worked with specialist manufacturers to
create our own production machine that would
meet our precise requirements.
After two years, we finally had a custom-made
packaging machine that handles the delicate
product. We even had to test some 50 different
foils to find the perfect one that best protects
the product, meets all the requirements for food
hygiene and is environmentally friendly. These
are big investments for a small company like
ours, but if we’re successful we have a great
end-product that we can add to our assortment
of products.
So although there’s been change over the
years, one thing that has remained constant
throughout our company’s long history is our
passion for traditionally handmade, all-natural
cheeses. This passion is the basis of our
success as a niche supplier of over 300 different
types of exquisite local as well as international
cheese specialties.
Gateway: Chäs Vreneli’s success spans more
Gateway: Can you explain the origin of the
than eight decades. To what do you attribute this
impressive legacy?
JW: I believe much of our success can be
attributed to our ability to evolve. It all began
with our first retail shop in Zurich’s old town. Soon
thereafter, we expanded our services to include
the delivery of ready-made cheese platters. This
shift from retail outlet to supplier proved to be
a very pivotal moment for Chäs Vreneli, and
our delivery business has grown to include top
restaurants, hotels, canteens, hospitals and—
name Chäs Vreneli?
JW: Interestingly, this detail has somehow
gotten lost over the years and remains a
mystery. My guess is we were always too busy
working and meeting our customers’ demands
to our best ability to worry much about PR
and advertising or writing down our company’s
history. What’s important to me is to supply our
customers with good traditional cheese that’s
been treated with the best possible care to be
enjoyed by the consumer. ■
Gateway: Are there unique requirements you
10
COVER
FEATURE
A close
collaboration,
rooted in mutual trust,
advancing the long-term
interests of both parties.
WHAT IS A PARTNERSHIP?
GATEWAY MAGAZINE
FA LL / WIN TER 2014
11
12
A CLOSE COLLABORATION, ROOTED IN MUTUAL TRUST, ADVANCING
THE LONG-TERM INTERESTS OF BOTH PARTIES.
Now we’re talking
Great things happen — in and out of the
kitchen — when there’s open communication
with customer partners
E
ffective communication
and customer partnerships
go hand-in-hand. No one
knows this better than Chef
Gottfried Menge, Director, Group
Culinary Excellence (pictured):
“The airline industry is constantly
evolving, and culinary trends come
and go all the time. That’s why Gate
Gourmet’s world-class team of chefs
approaches culinary excellence as
a dynamic process. To support
this, we’re actively communicating
with and listening to our customers
so that together we can identify
opportunities and adapt. This type
of open exchange is at the heart
of customer partnerships and is
essential to successfully delivering
culinary excellence.
Communication is especially
important now as competition
among carriers intensifies and airlines
are turning to gourmet in-flight
dining as a key differentiator. Open
dialogue is essential to helping our
customers deliver on their vision. We
listen carefully to our clients’ needs,
present multiple options and work
together to customize programs that
suit their exact specifications.”
So what popular topics are
Gate Gourmet and its airline
customers talking about? Chef
Gottfried explains:
No kitchen? No problem.
“Every airline wants to provide a
GATEWAY MAGAZINE
FA LL / WIN TER 2014
great culinary experience for their
passengers. This might seem fairly
straightforward, but it’s no simple
task when you consider doing this
at 30,000 feet without a kitchen.
Before being boarded onto an
aircraft, airline meals have quite
the journey from our kitchens to
the plane.
Each of these steps—preparation,
storage, transportation—can have
an effect on the taste and flavor of
the dish, so our airline customers
Originating in Japan, umami
refers to the pleasant and
savory taste found in foods like
tomatoes, Parmesan cheese
a n d m u s h ro o m s. M a k i n g
increased and creative use
of such ingredients is a major
breakthrough for airline catering.
It’s thanks to open dialogue and
a strong customer partnership
that we’re able to move forward in
developing a menu that incorporates
this new trend.
13
we keep lines of communication with
our customers open? Quite simply,
there’s no one-size-fits-all approach
to culinary solutions. Our customers
have unique challenges, budgets
and requirements.
Whether it’s at formal events,
such as the culinary workshop
highlighted on pages 14 and 15,
face-to-face meetings or phone
calls, an open dialogue helps us
to better understand customer
challenges and expectations. It
“Open dialogue is essential to helping our customers deliver on their vision.
We listen carefully to our clients’ needs, present multiple options and
work together to customize programs that suit their exact specifications.”
turn to us to deliver solutions
that ensure flavor, quality and
freshness remain intact. Working
in close collaboration, we’re able
to customize food products,
ingredients and techniques that
will provide passengers with a great
dining experience.
Pleasing the palate. A
challenge as old as the airline
catering industry itself, dry air,
high-altitude pressure and even
the noise of the aircraft contributes
to creating a cabin environment
that diminishes a passenger’s
ability to taste, causing food to
seem blander than it really is.
To counteract this, chefs have
typically relied on flavor-boosting
additives such as seasoning,
marinades and sauces. But our
chefs are exploring new ways
to enhance meals with flavors
that can withstand the elements
without adding salt. For example,
right now we’re collaborating with
our customer British Airways
to incorporate an exciting new
flavor profile called umami into
our menus.
The cost of innovation. We’re
always pushing the boundaries to
provide innovative culinary solutions
to our customers. These solutions
must not only add value, they must
also be cost-effective. It’s a delicate
balance that’s not always easy to
achieve.
When a new trend emerges in
the market, we’re there to help our
customers weigh the cost against
the benefit. Is this a viable long-term
solution that responds to a real
challenge or is it a fleeting marketing
trend? What would the impact be
on the operation, suppliers, and
logistics? And of course, what would
the financial implications be?
Certainly, when it comes to
innovation, the sky’s the limit. But
innovation, no matter how big or
small, has cost associated with it.
That’s why we communicate with our
customers to ensure we’re providing
optimal, customized solutions
suitable for each customer’s unique
requirements and budget.
This is just a handful of examples
of what we’re talking about with our
customers. So why is it so important
strengthens our partnerships so that
we can best deliver cost-effective,
value-adding culinary solutions.” ■
14
A CLOSE COLLABORATION, ROOTED IN MUTUAL TRUST, ADVANCING
THE LONG-TERM INTERESTS OF BOTH PARTIES.
Driving
Innovation
Gate Gourmet’s culinary workshops
inspire collaboration between
customers and suppliers
From left: Gate Gourmet Executive
Chefs Stephen Rodney, Hannes
Wagner and David Tushingham;
gategroup Customer Dedicated
Executive Chef Simon Newell.
I
nspiration and enthusiasm were
some of the main ingredients
at the first collaborative Gate
Gourmet and British Airways (BA)
International Culinary Excellence
Workshop, held in June in Toronto.
The workshop focused on
fur ther promoting culinar y
passion and talent in a business
relationship largely governed by
commercial, operational and
financial – and related customer
ser vice – aspects. Bridget
Paice, gategroup’s Commercial
Director for BA, Gottfried Menge,
gategroup’s Director Group
Culinary Excellence, and Lara
Galiotta, VP Group Marketing,
put together a culinary-focused
program with a dual agenda:
1) Strengthen gategroup’s
understanding of BA’s culinary
expectations to take the
customer’s onboard dining
experience to the next level, and
2) Support gategroup’s objective
of being a best-in-class market
leader in culinary excellence.
The customer-focused vision
was agreed with BA, and another
success story was born. An
informative two-day workshop
was coordinated and co-hosted
by Bridget and Chef Gottfried
together with Chris Cole, BA’s Food
& Beverage and In-Flight Product
Change Manager. The program
covered a number of topics
important to the fully engaged
attendees, with subjects ranging
from an overview of gategroup’s
Group Culinary Organization to a
discussion of the latest culinary
trends. The central focus was, of
course, culinary excellence.
“We concentrated on food,
surrounded ourselves with chefs
and reminded ourselves of what
we should be focusing on,” said
Lynn McClelland, BA’s Head of
Global Catering.
In addition to Lynn, attendees
GATEWAY MAGAZINE
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15
Chef Dieter Kuttemann, Executive
Chef, Gate Gourmet Brazil,
presents his winning dish, a
modern Brazilian Moqueca with
king clip, prawn and black rice.
included other principal members
of BA’s global catering and menu
design team. And from gategroup
were Simon Newell, Customer
Dedicated Executive Chef for
BA, as well as a selection of
Gate Gourmet Executive Chefs,
largely hailing from locations where
we currently serve BA.
The workshop was unique in many
ways. As one highlight, a culinary
contest meant a bit of friendly rivalry
between naturally competitive
Gate Gourmet chefs, who were
asked to design a dish for BA’s
First or Club Class that represented
their region of the world. Chef
Dieter Kuttemann emerged the
victor with a dish (pictured right)
that represented his home country
of Brazil.
“You could really feel the
energy,” said Chef Simon. “The
entire event was really inspirational,
and there was quite a good buzz
around all the BA and Gate
Gourmet chefs working toward
the same common goal – giving
the passenger an unforgettable
culinary experience.”
Attendees departed Toronto
excited to share information,
innovation, and the productive
“We concentrated on food, surrounded ourselves with chefs
and reminded ourselves of what we should be focusing on,”
said Lynn McClelland, British Airways Head of Global Catering.
discussions from the workshop
with their colleagues back home.
Moreover, the thought-provoking
and enjoyable program will serve
as the foundation for two Culinary
Excellence workshops a year for
BA, one for International stations
and one for BA’s London Heathrow
hub. The workshop format also
provides a proven template that
can be used with other gategroup
key customers, as desired, giving
chefs and colleagues from around
the world the unique opportunity
to share thoughts and ideas with
customer counterparts. ■
16
A CLOSE COLLABORATION, ROOTED IN MUTUAL TRUST, ADVANCING
THE LONG-TERM INTERESTS OF BOTH PARTIES.
Staying
Connected
Benefiting the operation and
customers, industry engagement
is a key ingredient for Customer
Dedicated Executive Chefs
g
ategroup’s Customer
Dedicated E xecutive
Chefs (CDECs) wear
many hats. They work
closely with customers to ensure
that culinary requirements are
met and that passengers have
a remarkable inflight culinary
experience. CDECs collaborate
internally with other chefs to
advance culinary excellence and
drive consistency throughout
the operation. And they engage
with external industry networks
to broaden their expertise and
encourage innovation. So how do
CDECs manage their full plates?
For Chef Christian Hallowell
(pictured), CDEC for Delta Air
Lines, industry engagement plays
an important role. He explains: “As
a chef, it’s important for me to stay
connected to what’s happening in
the market. There’s no question
that being actively engaged with
external industry networks gives
me the opportunity to learn about
new trends and best practices,
and helps keep my skills sharp.
But in my opinion, the real benefit
is bringing what I’ve learned back
into the operation and sharing
new insights with other chefs.
We collaborate to consider
new approaches – perhaps
there’s a better way to analyze
trends for menu development or
maybe there’s a new production
technique that would help
improve culinary consistency.
Industry engagement enables us
to understand how we stack up
against the market, and supports
our ability to deliver culinary
excellence to our customers.”
A member of the Research
Chefs Association (RCA) of North
America since 2008, Chef Christian
was recently recognized with the
“I ndustry engagement enables us to
understand how we
stack up against the
market, and supports
our ability to deliver
culinary excellence to
our customers.”
2014 RCA President’s Award for
his contributions to the industry
and to the organization. In a press
release announcing the award,
RCA described Chef Christian
as going “above and beyond his
duties as an RCA Regional key
contact” and that “his assurance
and energy make him an invaluable
member of the RCA and food
Research and Development.”
With more than 2,000 members
today, RCA serves as a premier
source of culinary and technical
information for the food industry,
with a diverse membership
including chefs, food scientists,
technologists, nutritionists,
academics, researchers, suppliers,
co-packers, distributors and other
industry professionals. “Thanks
to its diverse membership base,
the RCA has always been a great
learning resource for me,” says
Chef Christian. “Although I’ve been
a chef for more than 20 years,
I’ll never stop being a student
of culinary arts and the science
of food. A passion for learning
drives me to be better, for my
own professional development
and for the benefit of my internal
and external customers.”
On the heels of receiving the
RCA President’s Award, Chef
Christian was invited to be a guest
speaker at the annual Institute
of Food Technologists (IFT)
convention. Joined by panelists
from Dunkin’ Brands and Pizza
Hut, Chef Christian contributed to
the discussion titled “Millennials:
What’s On Their Plate.” Chef
Christian and fellow panelists
discussed this market segment’s
culinary preferences and what
food developers should consider
during the product innovation cycle
in meeting Millennials’ needs. ■
GATEWAY MAGAZINE
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Into the Mix
Blending alternative and current
production techniques in the kitchen
g
ateOPEX, gategroup’s proprietary operational excellence program, is the driving force behind standardization
and harmonization across Gate Gourmet’s worldwide network of production units. Among other things,
the gateOPEX program facilitates best practices in food production by guiding the systematic incorporation
of alternative production techniques with existing food production processes.
“Sometimes partnerships can be just as much about processes as they are about people,” says Norbert
van den Berg, Chief Operations Excellence and Compliance Officer. “Alternative production techniques are
a great example of this where we have innovative methods working symbiotically with current processes.
gateOPEX supports the standardization of processes in our kitchens to produce consistent and predictable
product output.” Examples of the alternative production techniques currently being incorporated include:
• Central Recipe Assembly (CRA) – A technique that includes the following steps: 1. Ingredients for
a specific recipe are measured and/or prepared and assembled at a central workplace; 2. These
ingredients are delivered with the exact recipe to cooks at their workstations; 3. Cooks prepare the
final menu item. In other words, mise en place is coordinated at a central location, and récipe “kits”
are then used by cooks to prepare dishes in accordance with exact specifications. This technique
plays key role in improving consistency.
• Hot Fill – A technology in which liquid food products such as cooked stews, sauces, soups, etc.,
are vacuum-packed at a controlled temperature, giving them extended-life performance while
meeting superior quality standards.
• Pasteurization - A process of heating a food (usually a liquid), to a specific temperature (higher than
82°C) for a predefined length of time and then immediately cooling it after it is removed from the heat.
This process can work in tandem with Hot Fill and permits longer storage and long-distance shipping.
•S
ous Vide (French for “under vacuum”) – A method of cooking food, sealed in airtight heat-stable
vacuum bags, in a temperature-controlled steam environment (minimum 72°C) for a specific
period of time. The food is sealed in sturdy plastic bags to lock in juices and aromas that could
otherwise be lost in traditional cooking methods.
Norbert adds: “These alternative
production techniques offer many
advantages, such as greater
production efficiency, better
cost control management, and
consistency in quality, taste
and portion size. Additionally,
techniques such as sous vide offer
the additional benefit of a robust
shelf life without preservatives,
enabling greater flexibility with
managing inventory. By working
in accordance with the gateOPEX
program’s guidelines, we’re able to
systematically deploy alternative
production techniques into the
operation and fully maximize
all the benefits they offer while
at the same time optimizing
our current processes. This
integrated approach fur ther
advances culinary consistency and
operational excellence throughout
our production facilities and
allows us to more efficiently and
consistently serve our customers
across the globe.” ■
17
18
BRAND
SPOT LIG H T
4D FOOD
SOLUTIONS
Supplair’s entrepreneurial spirit and 4D approach drive solutions
for customers across the globe
F
ROM ITS START IN EARLY 2000, Supplair has been
dedicated to integrating delicious ingredients, clever
packaging, inspired designs and efficient networks to
create distinctive food and beverage solutions that meet
the unique challenges of serving people on the move.
Supplair offers both turnkey and
tailor-made solutions to its diverse
clientele, which ranges from
airlines to hotels to railways and
other adjacent markets. “Some
clients know exactly what they
need, and that’s when our readymade solutions—like sandwiches,
handheld snacks and fresh boxes
—are a perfect fit,” comments
Jake Frank, Chief Commercial
Officer, Pourshins and SupplairEurope. “Other customers may
come to us with more complex
challenges where the solution
may not be so straight-forward.
This is where our 4D approach
comes into play. Short for discover,
define, design and deliver, our 4D
method facilitates an organized,
collaborative approach to problem
solving and product development.”
•D
iscover- identify trends and
seek inspiration
Innovation is the foundation of this preliminary phase
as Supplair identifies relevant
Internal partnerships
“Multi-brand and cross-functional collaboration within gategroup is
critical to Supplair’s global success. For example, we rely on Pourshins’
logistical expertise and established networks to get our products to
their destinations, on schedule and in the right quantities. We look to
deSter to provide packaging solutions for our products. We collaborate
food, lifestyle and packaging
trends applicable to customer’s
business, brand and industry.
To do this, Supplair draws on
a variety of sources, including
market research, supplier input,
trend analysis and trade fairs.
Supplair then harnesses findings from these various sources
to craft a well-rounded basis for
recommendations.
•D
efine- articulate requirements
and focus direction
During this stage, Supplair partners with its customers to identify specific requirements, then
translates these requirements into
workable solutions. This process
requires careful evaluation of a
solution’s functional features, such
as versatility, portability, convenience, compactness and weight,
as well as potential operational
and logistical implications. Supplair ensures these aspects are
clearly defined and aligned to best
meet customer requirements.
• D esign- integrate products and
mobilize supply chain
Supplair’s food and beverage solutions must not only
be distinctive, exciting and
operational, they must also
be delivered on time and in
the correct quantities. That’s
why Supplair’s design phase
is equally focused on both
product design and supply
with Gate Gourmet to explore culinary alternatives and innovations. We
also work with commercial sales and business development teams to
identify and capture opportunities within the broader market, and we
closely align our financial planning and analysis teams to determine the
feasibility of a given solution.” — Andrew Langdale, SVP and President,
gategroup Product and Supply Chain Solutions
GATEWAY MAGAZINE
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19
NOW FLYING PIE-HIGH:
SUPPLAIR’S 4D FRAMEWORK IN AUSTRALIA
When Australian-based carrier Jetstar wanted to incorporate highend brands into its inflight menu, Supplair partnered with supplier
Pie Face to create delightful and delicious culinary solutions for its
airline customer.
chain design. By accessing
the established network of
warehouses and distribution
channels of sister-company
Pourshins, Supplair can maximize freshness and minimize
cost for its customers. This
two-pronged approach to
design ensures that Supplair
efficiently delivers top quality,
value-adding solutions.
•D
eliver- implement solution
and manage performance
Supplair ensures a successful launch and ongoing delivery
for its customers by leveraging
feedback, managing perfor-
mance and driving continuous
improvement. To further gauge
performance, Supplair also
carefully monitors important
metrics such as customer and
crew satisfaction, on-time and
in-full performance, supplier
quality and control systems,
total costs, market competitiveness and waste management.
“This solution-driven 4D
approach enables us to
systematically assess our
customer’s complex requirements
and deliver tailored food solutions
that specifically address their
unique challenges,” says Frank. ■
Discover
It all began at the 2013 Singapore Airline
Conference when leaders from Supplair’s Asia
Pacific team learned about customer Jetstar’s
desire to enhance passenger experience by adding
gourmet “high-street” brands to their menus. To
better serve its customer, Supplair proactively
evaluated market trends, passenger preferences
and potential suppliers. This led Supplair to Pie
Face, an Australian bakery café chain specializing
in delectable handmade sweet and savory pies,
pastries and muffins. The brand’s strong reputation
and fun products were a perfect fit for Jetstar,
and, in early 2014, Supplair approached Pie Face
to explore the possibility of taking the brand to
30,000 feet.
Define
Supplair’s initial focus was to clearly outline
Jetstar’s precise specifications and expectations.
After the Pie Face partnership was made official,
Supplair—with the support of Gate Gourmet
Australia—then worked closely with the new
supplier to identify solutions that would meet
Jetstar’s exact requirements. By working in
close partnership with both Pie Face and Jetstar,
Supplair successfully aligned all parties to ensure
open communication and timely solutions.
Design
Supplair went to great lengths to ensure that
every aspect of the product met the standards
of each of the involved brands. For example, the
packaging required specific certification to meet
Jetstar’s high safety standards. Individual products
were made-to-measure so that two mini Pie Face
pies could perfectly fit side-by-side in an airplane
oven. Even the package’s air holes were carefully
modified to ensure the pastries rise correctly and
do not dampen once removed from the oven. In
parallel, Supplair facilitated ongoing conversations
between Pie Face marketing and Jetstar inflight
marketing strategists to ensure that the menu
would be printed correctly and that TV, social
media and email advertising efforts were correctly
coordinated for launch.
Deliver
Thanks to the efforts of Supplair’s Sydney-based
team, Pie Face products began flying on Jetstar in
early September 2014. The airline projects a 25%
volume uplift due in part to a successful launch,
Pie Face’s existing popularity and prominently
displayed ads in the inflight menu. As Pie Face
continues to create new flavors, Supplair will
continue to innovate with this customer to keep
the idea alive and fresh for all involved.
20
IN THE
LIMELIGHT
EXPERIENCE
UPGRADE
MUNDO BOX
SOLUTIONS
For gategroup, it’s all in the details
when it comes to enhancing
passenger experience.
Given the countless variables influencing a traveler’s onboard
experience, gategroup is focused on anticipating passenger
needs down to the smallest detail. That’s why airlines rely on
gategroup to develop customized products expressly designed
to enhance passenger experience.
While some of the products featured here have been tailor-made
for a specific brand, they exemplify the endless possibilities that
a partnership with gategroup brands.
Available in three different sizes, these ultra spacesaving cold meal boxes by deSter fit perfectly in
service trolley drawers.
ELEMENTO
BOX RANGE
deSter custom-designed these cardboard carriers
to fit cutlery as well as a new range of smaller dishes
made with specialty plastics suitable for both hot and
cold meals and for oven use.
SALVATORE
FERRAGAMO
AMENITY KITS
In partnership with Italian luxury brand
Salvatore Ferragamo, Harmony designed new
amenity kits exclusively for Alitalia’s premium
cabins. The kits provide passengers with
comfort and well-being items designed to
enhance onboard experience.
SÌ GIORGIO ARMANI
FRAGRANCE FOR
WOMEN
Harmony will soon launch the luxurious perfume
Sì – Giorgio Armani’s tribute to modern femininity
– in a deluxe onboard amenities collection.
GATEWAY MAGAZINE
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21
CHRISTIAN
LACROIX
PRODUCT
ASSORTMENT
KIDS SNACK BOX
Harmony and Christian Lacroix developed an exclusive
collection of amenity kits and comfort items for airlines,
including items such as cosmetics, washroom items,
sleepwear and bedding.
Offered through GRO on Vueling flights, this snack box for
kids includes three healthy, gluten-free products: corn puffs
made with carrots, chocolate pudding and a fruit pouch.
There’s also a painting kit to keep children entertained
throughout the flight.
ENDO CONCEPT
Designed by deSter, this stackable
meal solution gives passengers
a unique service experience
and uses 50% less space than
traditional traysets.
ACAPULCOCO
COCONUT WATER
Acapulcoco Coconut Water is now available on Volaris flights
thanks to GRO. Made in Mexico, this 100% natural coconut
water has become an increasingly popular and healthy alternative to water, and is perfect for rehydration onboard.
BIOANDALUS ORGANIC
ANDALUSIAN GAZPACHO
BioAndalus Organic Andalusian Gazpacho is a
refreshing, organic snack for Iberia passengers.
Offered through GRO, this product is a great option for
vegetarians and is very popular during summer in Spain.
22
ONE OF
OU RS
Daniel Zgraggen,
Driver and Loader,
Gate Gourmet Zurich
GATEWAY MAGAZINE
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23
TRIED
AND TRUE
How one employee’s longstanding commitment
contributes to a smooth operation
D
O YOU REMEMBER WHERE you were on December 1,
1994? Daniel Zgraggen does. That’s because it was his
first day on the job at Gate Gourmet Zurich. As Driver and
Loader, Daniel is responsible for servicing up to 14 aircraft a
day. Considering his twenty-year tenure with the company,
Daniel has helped to support tens of thousands of flights over the years.
Here he explains how it’s done.
What are your day-to-day
responsibilities?
My role is making sure that meals
are transported from our kitchen
facility to the aircraft, and then
properly loaded on schedule. So
I spend a lot of time behind the
wheel of our catering trucks out
on the tarmac bringing meals and
equipment to aircrafts. And since
I’m responsible for my own loading
stations, I also spend a lot of time
in planes loading and unloading
catering material and equipment,
including food trolleys, bar trolleys,
newspapers, blankets, emergency
kits, and even children’s cribs. I do
this for all of our airline customers
and all types of aircraft.
How many flights per
day do you service on
average, and what is the
turnaround time?
Normally it ranges from 7 to 14
aircraft a day. This number depends
on several factors, such as what
shift I’m working or if it’s the busy
season. But mostly it has to do with
the size and type of the aircraft. For
example, smaller aircraft require
less time, so we’re able to service
more. Turnaround times for a small
jet could be as little as 12 to 14
minutes, whereas an A380 can take
from 90 to 110 minutes or more,
depending on aircraft configuration
and flight schedule.
You’ve probably seen a lot
of change over the years
— which change has had
the most positive impact?
When I started working at Gate
Gourmet 20 years ago, the
transport department was divided
in two separate sections: one that
served our primary customer at
the time – Swissair, now Swiss
International Air Lines – and one that
handled all other customers. We
also worked in pairs, and together
were responsible for driving and
loading plus the assembly and
provisioning of all inflight equipment
for every departure.
This divided structure would
often leave me in a position of
having to chase after a missing
item. This may not seem like a
big deal, but when you’re working
to meet such tight turnaround
schedules, every minute counts.
But several years ago, our
d e p a r t m e n t ’s
operational
processes were overhauled, and
now work flows and responsibilities
are more streamlined and
organized. Personally, I prefer it
this way because now I can focus
on driving and loading while my
colleagues take care of assembly
and provisioning.
What advice would you
give to someone starting
their career as a Driver and
Loader at Gate Gourmet?
Establish a routine. There is so
much to learn, and so much to
remember, like how to operate the
trucks and equipment, how to
properly load a cart into a plane’s
galley, what to do if something was
missing, the layout of the airport,
the driving rules at the airport and
the different types of aircraft and
how each should be loaded.
That’s a lot to keep track of.
It certainly is. Then of course
there’s the fact that we’re always
working to meet our customers’
deadlines. Having a routine helps
keep everything on track.
So now that I am the one training
my younger colleagues, I certainly
relate to the challenges they are
up against. I’m always offering
guidance to help our new team
members adapt to the job, and get
them to a point where they have
routines of their own.
What is it you like best
about your work?
I would have to say it’s the network
I’ve created over the years. After
20 years, I have established
many long-term relationships
with people from other aircraft
provisioning companies (such
as aircraft cleaners, mechanics,
freight handlers, and so on) at
Zurich airport.
Sounds like partnerships
play an important role in
your day-to-day.
Absolutely. With today’s short
turnaround times, we tend to crowd
around the aircraft at the same time.
Having a good work relationship
with my peers and knowing many of
them personally is a big advantage.
It helps things to run smoothly
because we understand each
other’s situations and can resolve
unanticipated issues quickly and
on-the-spot. After all, we are all
working as partners toward the
same goal: turning around the
aircraft quickly and efficiently. ■
24
BY THE
N U M B ERS
58
GATEWAY MAGAZINE
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FLIGHTS PER DAY
ON AVERAGE
NUMBER OF PLANES SERVICED PER DAY ON AVERAGE
CITY OF CAIRNS
5-10 INTERNATIONAL
CAIRNS
IN NUMBERS
PROCESSED PER DAY
90kgs RICE
Located on the north east coast of Australia, the city of Cairns is home
to a Gate Gourmet catering facility that plays an important role in serving customers in the Asia Pacific region. Operating seven days a week,
365 days a year, the production unit delivers everything from basic
beverage and snack assembly to full-scale premium and chartered
flight catering.
45-55 DOMESTIC
NUMBER OF
COMPANY VEHICLES
08HIGHLOADERS
03REFRIGERATED TRUCKS
05VANS
90kgs CHICKEN
7 40
TO
MINUTES
18
26
8
DRIVERS/LOADERS
FOOD PREPARERS
CHEFS
140
300kgs MEAT
STAFF 4,500
TOTAL UNIT SIZE
(20 + LONG TERM STAFF WITH
20 YEARS SERVICE)
0.25
SQUARE METERS
DISTANCE IN MILES FROM FACILITY TO KITCHEN
3,000-5,000
MEALS PREPARED EACH DAY
(MINIMUM VS. MAXIMUM)
AVERAGE NUMBER OF
MINUTES FOR AIRCRAFT
TURNAROUND (SMALL PLANE
VS. LARGE PLANE)
PHOTOGRAPHY
& ARTWORK
CREDITS
Front Cover: Bates Creative Group; Silver
Spring, MD, USA
Table of Contents: dulezidar, Thinkstock
Pages: 2, 8-9, 12-13, 22; Justin Hession
Photography; Zurich, Switzerland
08
HIGHLOADERS
Pages: 3, 16; Jennifer Heffner, Vita Images;
Reston, Virginia, USA
Page: 4; Iain Robinson; Aylesbury,
Buckinghamshire, England
Page: 4; Boris Ryzhkov, Thinkstock
Pages: 5, 20-21; deSter; Hoogstraten, Belgium
Pages: 5, 20-21; Harmony; Amsterdam, The
Netherlands
Page: 6; Pivot Design; Chicago, Illinois, USA
Pages: 10-11; Elena Elisseeva, Thinkstock
Pages: 14- 15; Jaylyn Todd, Jaylyn
Photography; Toronto, Ontario, Canada
Page: 17; Picsfive, Thinkstock
Pages: 18-19; Pie Face; Sydney, Australia
Page: 21; Carlos Rondón, Carlos Rondón
Fotografo; Barcelona, Spain
Page: 21; Eduardo Pellico; Mexico
Page: 21; Bioandalus; Seville, Spain
For gategroup customers,
suppliers and employees
www.gategroup.com