Flybe is adopting the high street traders’ model of a centralised catering operation.
Flybe aims to drive down costs that persist in the high-pricing of airline catering suppliers. They have failed to evolve in the era of low cost airlines and continue to apply outdated delivery methods.
The new structure will utilise a central bar packing, stores packing and crew food operation and a new distribution system to three of its key airport hubs, Exeter, Southampton and Birmingham. This system will enable the company to service the full route network with quality, fresh food and drinks on a daily basis.
The new onboard catering operation will be based in Birmingham and operated by Commisaire. Bars for all of the day’s sectors across the network will be packed at Birmingham and shipped to each base to be loaded onto the aircraft on a daily basis. Each aircraft will then be stocked with bars and catering store kits for its full day’s schedule of routes.
Raymond Kiersey, General Manager Retail Sales, Flybe comments: “We are constantly looking for new ways of improving our service through innovation of the low fares aviation model. We know that using the high street retail model will help us to greatly reduce costs and improve our turnaround times.”
“Flybe is dedicated to increasing efficiencies for our passengers and the new centralised catering operation helps us deliver on our promise of offering a quality, reliable service with low fares to passengers across the UK.”