PAXintl-pre-WTCE-2026

Driven by innovation, defined by partnership

AMI Group and United Airlines elevate travel together

Celebrating our past, igniting the future.

gategroup invites you to experience the future of airline catering and hospitality at the World Travel Catering & Onboard Services Expo 2026, 14–16 APRIL AT HAMBURG MESSE, HALL A2.

Discover how we’re redefining the passenger experience through culinary creativity, technology, and sustainability as we mark our 95-year milestone.

Meet us at WTCE 2026

PAX International Mississauga, Ontario Canada

Website: www.pax-intl.com

PUBLISHER

Aijaz Khan

E-mail: aijaz@globalmarketingcom.ca

EDITORIAL OFFICES

Jane Hobson, Managing Editor

Tel: (1 416) 997-3914

E-mail: jane@pax-intl.com

Robynne Trueman, Business Editor

Tel: (1 705) 471-4110

E-mail: robynne@pax-intl.com

Alex Preston, Senior Editor

Tel: +44 (0) 7969 092913

E-mail: alex@pax-intl.com

ART DEPARTMENT

Kelly Wong, Senior Graphic Designer

CONTRIBUTORS:

Marc Warde

PAX International and PAX Tech are published a total of 10 times a year by PAX International, Mississauga, Ontario, Canada. International Distribution.

ISSN 1206-5714

Key title: Pax International

Partnerships at the table

Welcome to our Special Meals/Pre-WTCE digital edition of PAX International, where one theme rises above all others: the power of partnership.

Special meals are among the most personal touchpoints in the passenger journey. Whether driven by medical, religious or lifestyle requirements, these offerings demand precision, care and respect. They also demand collaboration. From culinary development and sourcing to logistics, labeling and onboard delivery, special meals represent one of the clearest examples of how interconnected our industry truly is.

Our cover story spotlights AMI Group, whose long-standing collaboration with United Airlines underscores the power of aligned ambition. As AMI’s leaders share in these pages, meaningful innovation happens when suppliers operate not as vendors, but as extensions of airline teams, solving complex operational challenges while elevating food and beverage programs. That spirit of shared accountability is especially critical when it comes to special meals, where the smallest detail can have the greatest impact.

“True innovation happens when supplier and airline are fully aligned. We work collaboratively with our customers to anticipate needs, streamline complexity and create scalable solutions that support both the operational realities of the airline and the expectations of today’s passenger,” AMI Group CEO Jeremy Parsons tells PAX International.

Across the categories PAX covers—food and beverage, catering, amenities and more—partnership is the common thread. No airline delivers excellence alone. Behind every thoughtfully designed menu, sustainably sourced wine, comfortdriven amenity kit or seamless service moment stands a network of experts working together.

Next month, that global network will gather in Hamburg for the World Travel Catering & Onboard Services Expo (WTCE). WTCE 2026 offers more than product showcases; it is where ideas are exchanged, relationships are strengthened and the next wave of inclusive, experience-driven solutions takes shape. Special meals, premium beverage programs, sustainable packaging innovations and nextgeneration service concepts will all be front and center.

As we look ahead to the busiest and most inspiring week in the industry, I am reminded that progress in our industry is never achieved in isolation. It is built— meal by meal, program by program—through trust, creativity and collaboration.

The countdown to Hamburg is officially on. As the days tick by, we are wishing everyone smooth preparations, successful launches and a little breathing room before the exhibition doors open. Until we gather again, settle in and enjoy this issue—we will see you in Hamburg very soon.

JANE HOBSON Managing Editor PAX International

PAX PERSPECTIVE VERIFIED AIRLINE REVIEW: IBERIA BUSINESS CLASS

AMI Group highlights its partnership with United Airlines, working together to deliver passenger experiences that captivate and inspire

How En Route International turns complex dietary requirements into safe, scalable and passenger-ready onboard solutions 20

During this WTCE virtual roundtable, produced in partnership with PAX International, panelists unpack why digitalization is essential to maximizing ancillary food revenue opportunities

In this Q&A, Rósa Gunnarsdóttir, Senior Cabin Crew at Icelandair, shares how the Libero Special Meals Program enhances safety, clarity and crew confidence

gategroup’s Marius Rytz discusses what it means to inspire a new era of inflight dining for special meals

Sintu Guasch, Managing Director at Texia, unveils My Drap’s new identity and its impact onboard

Laurent-Perrier is celebrating United Airlines’ centennial with a custom label for both onboard and Polaris bottles. Read more about AMI Group’s partnership with UA on page 14

In this Verified PAX Perspective Airline Review, PAX International evaluates an Iberia Business Class multi-city flight from Heathrow to Madrid to Doha

MEETS SCALE

Philippine Airlines Marketing Vice President Alvin Miranda highlights how the airline is charting the next chapter with a hospitality-driven vision

AND GROWTH

In an interview with PAX International, Bamboo Airways CEO Truong Phuong Thanh says the airline is focused on consistency as it plans for growth

GALLEYS

30 COLLAPSIBLE, NOT COMPLICATED

RMT Global Partners highlights space-saving, cabin crew-approved Collapsible ATLAS Drawer AMENITIES & COMFORT

38 ALTITUDE IN ACTION

WESSCO’s Petros Sakkis discusses how LATAM Airlines’ Costa Brazil amenity kits elevate the Premium Business experience with design, sustainability and a true sense of place

40 FORMIA’S PHYGITAL PLAYBOOK

FORMIA’s Roland Grohmann and Marisa Pitsch explore blending the physical and digital to transform the family inflight journey

LOUNGES

42 INSIDE THE VISION AND HEART OF PPG

Plaza Premium Group Founder and CEO Song Hoi See shares how a single lounge in 1998 became a global network transforming the airport experience

44

ADDING VALUE IN VIETNAM

As Vietnam’s aviation market accelerates, SH Airport Lounge is shifting from contract operator to scalable hospitality brand — redefining the lounge as a strategic asset within the terminal

Emirates redefines plant-based dining with minimally processed focus

Emirates has confirmed it is moving away from engineered plant-based meats and substitutes in favor of more minimally processed vegan meals. New concepts are now in development that celebrate real, whole, farmto-fork ingredients, the airline says.

The shift will see Emirates’ culinary team create dishes that are “authentic, vibrant and rooted in culinary tradition,” without relying on engineered meat alternatives. The move reflects growing global consumer interest in nutrition, health and overall well-being. The dishes are expected to be introduced onboard in 2027.

“Our focus now is on legumes, grains, nuts, seeds and seasonal vegetables as the heroes of the plate,” said Doxis Bekris, Vice President of Food & Beverage Design at Emirates. “These ingredients offer natural depth of flavor, texture and nutrition without relying on ultraprocessed alternatives. Instead of replicating meat, we want to draw from cuisines that have always been plantforward like Mediterranean mezze, Levantine grain salads, Asian noodle bowls and African stews. In our view, this approach feels genuine and culturally rich.”

Emirates currently has 488 vegan recipes in rotation across 140 destinations—representing a 60 percent increase since 2024—underscoring its commitment to vegan travelers. The airline now serves approximately half a million vegan meals each year.

Creative Nature Thins launch exclusively on Austrian Airlines

Allergen-free brand Creative Nature is taking to the skies with an exclusive onboard product launch in partnership with Austrian Airlines. Passengers traveling on the airline’s long-haul routes will now be able to enjoy Creative Nature’s Lightly Salted, Light & Crunchy Thins, a top 14 allergen-free, vegan-friendly mini corn cracker.

The collaboration was sparked at the World Travel Catering & Onboard Services Expo (WTCE) and marks another step forward in expanding inclusive food options for airline passengers.

Julianne Ponan MBE, CEO and Founder of Creative Nature, said, “I have flown a lot and never really known if the food onboard is safe. To now have our Light & Crunchy Thins on Austrian Airlines long-haul flights means people can relax and enjoy their journey without worrying. That’s a big deal for me personally and for anyone who needs allergen-free options.”

Simone Walli, Culinary Art and F&B Onboard Concept Manager at Austrian Airlines, highlighted the importance of the partnership for both guests and cabin crew, said, “With the launch of Creative Nature on board, we can offer all our guests a suitable snack. This helps our cabin crews serve everyone safely, without restrictions.”

EXHIBITOR

EXHIBITOR

John Horsfall introduces bedding collection in collaboration with Riyadh Air Automatic Cutlery Sorter makes banging impression at WTCE

After turning heads on last year’s WTCE showfloor, Diskomat and Wexiödisk are bringing the Automatic Cutlery Sorter back to booth 1G10 this spring.

With the pandemic firmly in the past and airlines moving away from disposable cutlery—even in Economy—demand for automated sorting solutions is on the rise, says Tomas Jämtander, Marketing Director, Flight catering solutions at Diskomat.

“Beyond its short ROI, caterers appreciate the ACS400HC for improving staff ergonomics and eliminating repetitive, monotonous tasks,” Jämtander adds.

The ACS400HC sorts up to 5,000 cutlery pieces per hour and can be programmed for up to 30 different airlines, cabin classes or cutlery designs.

Also on display at the booth will be the classic WD-18CW cart washer, which cleans airline carts using minimal water and energy thanks to its unique centrifugal technique.

As its commercial launch approaches, Riyadh Air is setting a benchmark in passenger comfort with a bespoke onboard bedding collection developed in collaboration with John Horsfall. The range reflects the airline’s commitment to premium experience, innovation and passenger well-being, while incorporating subtle sustainability features.

For Business Elite passengers, standout pieces include a bolster cushion and wool-blend fine throw, designed to provide optimal support and comfort throughout the journey. These hero items demonstrate how premium materials and ergonomic design can enhance rest and elevate the onboard experience.

The collaboration began early in the cabin design process, ensuring the bedding integrates seamlessly with interiors and operational requirements. The collection also features dual-sided pillows with cooling and warming options, along with plush duvets tailored for long-haul comfort.

Pillows and duvets feature John Horsfall’s Re-Thread® recycled fillings, embedding sustainability without compromising luxury or quality. The collection adapts across cabins, with premium spaces receiving additional finishes that complement the interior and reinforce Riyadh Air’s warmth and hospitality.

Engineered for efficient service and storage, the bedding balances operational practicality with elevated comfort. From presentation to functionality, each element contributes to a cohesive, passenger-focused experience—positioning the bedding as a defining feature of Riyadh Air’s modern premium identity.

WHERE ART TAKES FLIGHT

The Copa Airlines Business Class Amenity Kit redefines the inflight experience to one of artistry, culture, and elegance.

Visit us at WTCE 2026, Booth E430.

Snackbox To Go highlights sustainability tools

Snackbox To Go is gearing up for WTCE 2026 where it will present its latest food products and data-driven tools for airline catering and onboard services.

At its booth, the company will showcase a new range of sandwiches and snack items, including pizza bagels, designed with sustainability and inclusivity in mind. Snackbox To Go tells PAX International the ingredients are carefully selected and tailored to meet dietary requirements, such as halal compliance, enabling airlines to offer options for a broader group of passengers.

In addition to its food offerings, Snackbox To Go will present its Sustainability Monitor, a tool that provides insights into the environmental impact of packaging and snack selections. The tool aims to support airline partners in making more informed, environmentally conscious choices, says Kees Verschuure, Sales Director at Snackbox To Go.

The company will also highlight solutions across buy-on-board, complimentary service and special meals, with a focus on combining product innovation with practical tools for airlines.

WTCE 2026 attendees can visit Snackbox To Go’s booth to explore its latest developments and see how data-driven insights are shaping the next generation of inflight offerings.

Plane Talking Products to showcase art-led cabin concepts

At booth 4C70 at WTCE 2026, Plane Talking Products (PTP) will present a curated showcase built around what it calls the “art” of onboard design—spanning dining, well-being, comfort and circularity.

Leading the display is “The art of texture,” a tableware concept inspired by modern ceramics. With carved details, bespoke glazes and layered surfaces, the collection focuses on tactile refinement and understated luxury. Sustainability remains central to development.

“Understanding how any of these developments influence a product’s carbon footprint is essential. We help airlines assess this impact and identify changes that deliver the greatest environmental benefit,” says Lee Harper, Product Specialist at PTP.

In “The art of self-care,” PTP extends well-being beyond the cabin through sensory amenities designed to support rest and renewal.

“Technology offers an excellent opportunity to engage with passengers from the moment they book, allowing the well-being experience to extend way beyond the product and service on board,” says Alison Wells, CEO at PTP.

Additional concepts—The art of layers, flow and repurpose—highlight modular systems, differentiated textiles and responsible material choices, underscoring PTP’s four decades of aviation expertise and its focus on longevity, flexibility and circular design, on display at booth 4C70.

Linstol joins United Nations Global Compact

Linstol has joined the United Nations Global Compact (UNGC), the world’s largest corporate sustainability initiative. The company says the move aligns with its ongoing efforts to promote responsible business practices within the airline supply sector.

By joining the UNGC, Linstol commits to upholding the Ten Principles covering human rights, labor, the environment and anti-corruption, as well as supporting the advancement of the UN Sustainable Development Goals.

“The Linstol team positively embraces and embodies

The company says participation in the UNGC reflects its broader strategy to lead responsibly in the airline industry, developing products and services that address both customer needs and environmental challenges.

Procurall to showcase luxury inflight solutions at WTCE

Foodcase unveils new brand identity as global travel F&B partner

Foodcase has launched a refreshed brand identity that underscores its role as a full-service food and beverage partner for the global travel industry. The updated positioning reinforces the company’s expertise in designing, developing and delivering tailored onboard F&B solutions across multiple travel sectors.

Central to the new brand messaging is the mission “We design, develop and deliver food concepts for the global travel industry,” highlighting Foodcase’s end-toend capabilities from initial concept through to execution onboard.

The redesigned website showcases the breadth of Foodcase’s offerings, spanning innovative concept development, buy-on-board programs, special meals, boxed meals and a comprehensive product portfolio that includes bakery, snacks, desserts, beverages and more.

Procurall Solutions will spotlight its exclusive designer partnerships at booth 4D50 at WTCE 2026.

The company tells PAX International it will showcase its collaboration with Michael Graves, bringing timeless design, functionality and sustainability to premium inflight meal serviceware, from plates and cutlery to glassware.

Also on display is Procurall’s 360-degree lifestyle partnership with Aerin, spanning meal service, bedding, sleepwear, bespoke amenity kits and skincare— designed to deliver a seamless, elevated onboard experience focused on elegance and wellness.

With its focus on exclusive designer collaborations and integrated cabin solutions, Procurall Solutions is positioning itself as a partner for carriers looking to elevate the passenger experience through cohesive, brand-driven luxury in the sky.

Based in the Netherlands, Foodcase serves as a strategic partner to airlines and other travel operators worldwide, leveraging a global network of more than 400 manufacturers and brand partners to deliver diverse, high-quality culinary solutions.

The rebrand reflects the company’s evolution beyond traditional catering supply to a broader focus on innovative food experiences and tailored solutions that meet the dynamic needs of today’s travelers.

EXHIBITOR

Food Accademia brings Italian fine food and beverage brands to WTCE 2026

Food Academia represents Italian brands across confectionery, fine foods, wines and spirits

Food Accademia is continuing its push into the travel retail and onboard catering sectors, positioning a portfolio of Italian food and beverage brands for international airline customers.

Founded in 2016, the Italy-based distributor sources products from across the country, focusing on small and mid-sized producers alongside established names. The company says its strategy is centered on representing Italian brands spanning confectionery, fine foods, wines and spirits, with an emphasis on quality, packaging and brand positioning suited to passenger expectations.

“Our role and unquenchable curiosity to discover and bring to market only the very best of what the Italian food and beverage industry has to offer makes us absolutely unique in the sector,” the company tells PAX International Food Accademia will exhibit at the World Travel Catering and Onboard Services Expo, located at booth 1D88.

Its confectionery and dessert portfolio includes ALAJMO, Domori, Fiasconaro, Pistì, Vincente Delicacies and Grondona. In fine foods, the distributor represents Tartufi Jimmy, Caviar d’Eden, Accademia Olearia, La Casa del Grano, Fox Italia Snacks and Acetaia Guerzoni. Wine and spirits brands in its portfolio include Angelo Molinari, Ceci and OrodiAmalfi.

EXHIBITOR

Milk signals creative shift

Milk will use the World Travel Catering and Onboard Services Expo to present an updated portfolio shaped by shifting passenger expectations across both adult amenity kits and children’s engagement products.

For 2026, the agency has reworked its amenity kit collections with a stronger focus on storytelling, materiality and long-term usability. Designs move beyond basic travel essentials toward cleaner silhouettes, tactile materials and collectable formats intended to resonate beyond the flight. Content has also been reassessed, with greater emphasis on well-being, sustainability and purposeful curation.

In the children’s category, Milk is advancing inclusive design, placing neurodiversity and tactile engagement at the forefront. New ranges incorporate educational elements, imaginative storytelling and reusable formats designed to extend engagement post-flight, while visual styling draws on current publishing and toy-sector trends. Sustainability considerations—including responsibly sourced materials and modular pack designs—remain central.

Managing Director Zoe Telfer says the evolution reflects passengers’ growing design awareness and demand for more considered onboard products.

Milk will exhibit its latest collections at WTCE booth 4D21.

Foodcase’s refreshed brand identity highlights its role as a full-service food and beverage partner for the global travel industry

Driven by innovation, defined by partnership

Since its founding in 1989, AMI Group has evolved into a strategic partner to leading global airlines, delivering end-to-end F&B solutions

AMI Group highlights its partnership with United Airlines, working together to deliver passenger experiences that captivate and inspire

by JANE HOBSON

For decades, the travel experience has been defined by more than aircraft and routes. It is shaped by details that linger: a thoughtful meal, a perfectly paired wine, a solution that improves the journey.

This winter, PAX International spoke with AMI Group and a longtime partner about their shared approach to the passenger experience. The conversation explores how close collaboration helps elevate onboard offerings while also supporting operational efficiency and commercial success.

“At AMI Group, innovation is not a buzzword, it is embedded in how we operate every day. From creative culinary design and meticulous sourcing to complex logistics and

seamless co-packing execution, we partner with airlines to unlock possibilities and solve problems, functioning as an extension of their teams and a trusted collaborator in mission critical workflows,” says Matt Chambers, Managing Director, Key Accounts.

Founded by Thierry Leduc in 1989, AMI has grown into a strategic partner for many of the world’s leading airlines, supporting food and beverage programs that enhance the passenger experience while delivering operational and commercial value. Today, the company offers end-toend capabilities spanning sourcing, logistics, program management and product development.

Across its teams—from culinary and product specialists to supply chain

and account experts—AMI is united by a shared focus on creating passenger experiences that resonate.

“Innovation at AMI is powered by curiosity, expertise and partnership. We do not just deliver products, we co-create solutions that anticipate needs and redefine what is possible in the air,” Chef Matt Farrell, Vice President, Culinary Innovation and Development, tells PAX International.

Future-focused partnership

This innovative ethos is what propels AMI into deep, enduring partnerships. There is none more emblematic than its long-time collaboration with United

Airlines. Now spanning more than 33 years, the relationship is rooted in shared goals, continuous learning and mutual respect. Beginning with foundational product development and sourcing support, the partnership evolved over decades to include ever broader responsibilities and strategic alignment.

Chambers highlights the pivotal milestone that came in 2018 when AMI was entrusted with managing United’s global alcohol logistics, a complex operational ecosystem requiring precision, foresight and robust coordination across continents and time zones.

“Today, we remain proud stewards of this critical function, ensuring millions of bottles of wine, spirits and beverages are delivered with accuracy, compliance and care,” he says.

Building on this deep foundation, AMI was honored in 2025 to be awarded United’s menu design partnership business focused on domestic markets. The collaboration brings AMI’s culinary design leadership directly into United’s operational workflow, from ideation and recipe development to scalable execution and day-to-day menu refresh cycles.

“Together we are transforming how passengers experience food onboard domestic flights, blending culinary creativity with commercial sensibility and operational excellence,” Chambers says.

“Our work with United is built on partnership, not transaction. We tackle challenges shoulder-to-shoulder, and the results reflect what two aligned organizations can achieve together,” adds Jeremy Parsons, CEO at AMI Group.

These milestones, taken together with decades of shared history, reflect a partnership model that is purposeful, resilient and future-focused. It underscores how strong airlinesupplier collaboration can impact passengers and the industry alike, Chambers underscores.

United’s bold investment

Across the globe, airlines are rethinking how they engage passengers beyond seats and schedules, with food and beverage emerging as a key differentiator in the travel experience. United Airlines has made significant investments in both hard and soft product, elevating offerings across cabins and regions with renewed focus and strategic partnerships.

“At United, we are committed to elevating inflight dining across all cabins because we know quality food and beverage service is central to our customers onboard experience. We have made significant investments in our culinary program, with more to come, working closely with valued partners like AMI to bring our strategy to life,” says Aaron McMillan, Managing Director, Hospitality Programs at United Airlines.

At the center of this evolution is United’s Polaris Business Class wine program, which has received attention for its depth and quality. In

United

recent months United has introduced high-end, premium wines into its Polaris lineup, an uncommon move in the U.S. market and a clear signal of commitment to excellence. The program includes selections that retail for more than US$200 per bottle, Chambers shares.

The curated lists go beyond price points, representing a thoughtful, passenger-centric approach to beverage selection. From acclaimed Napa and Sonoma producers to globally recognized wine estates, United’s Polaris program balances breadth with curation, inviting travelers to discover compelling flavors at altitude.

“Polaris gives us a platform to think differently about what an airline wine program can be. Our focus is on highly intentional curation, building strategic partnerships with exceptional producers rather than operating within a purely transactional model. With AMI managing the complexity of our global beverage logistics, we can scale those selections seamlessly and deliver a wine experience that

rivals top restaurants,” says Aaron Kinkeade, Manager, Menu Strategy and Hospitality – Global Beverage, Inflight Snacks and Lounges at United Airlines.

United’s investment goes well beyond wine to elevate the entire onboard food and beverage experience. This includes refreshed menu offerings, innovative partnerships with acclaimed culinary collaborators, engaging brand activations and enhancements to Economy Class dining that reflect evolving traveler expectations. In 2025, United introduced Signature Hub Entrees, inviting travelers to enjoy unique meals available only from select U.S. cities. Chambers tells PAX that these offerings have significantly boosted passenger satisfaction and provide bespoke regional options that keep flyers excited throughout their journey.

“United is in a period of real transformation for food and beverage, and we are intentionally seeking partners who can help raise the bar for our industry. AMI brings a true ‘do-whatever-it-takes’ mentality

that goes far beyond a transactional relationship. They operate as an extension of our team. Their commitment to innovation and their willingness to challenge the status quo, rather than follow it, make them a powerful partner as we shape the future of food and beverage,” shares Stephen Parkerson, Senior Manager, Menu Design at United.

Furthermore, 2026 marks a milestone for United as it celebrates its 100-year anniversary, a moment that not only honors a century of global aviation leadership but also sets the stage for the next era of innovation. With modernized cabins, upgraded premium experiences and renewed commitments to hospitality, United continues to raise the bar for what it means to travel well in the 21st century.

At every touchpoint, from sourcing distinctive beverages to designing menus that resonate with diverse passengers, partners like AMI play a defining role in achieving these ambitions.

The future of experience through partnership

As the industry looks ahead to WTCE and beyond, the United and AMI collaboration stands as a powerful example of how innovation, trust and shared ambition can transform the travel experience.

“Our journey together is not simply about products delivered or services rendered, it is about the countless moments passengers remember, the operational challenges solved behind the scenes and the industry standards elevated through purposeful work,” Chambers concludes.

In an era where traveler expectations are evolving faster than ever, partnership, not isolation, is the compass that will guide airlines and suppliers forward. United and AMI’s partnership underscores a shared commitment to pushing boundaries, crafting experiences that matter and shaping the future of travel for years to come.

Fly on the wings of perfection in terms of cleanliness, hygiene and safety.

Security and safety are the most important values an airline can offer. A great number of checks are required before the captain and cabin crew are finally able to welcome the passengers on board. This includes making certain that travellers will receive a clean and hygienic service. With our professional warewashing systems for inflight catering, we at MEIKO are guaranteed to reach the recommended level in purity, hygiene and cleanliness. Sustainable, economic and efficient. From small business airports to large international traffic hubs: discover the versatility of our tailor-made warewashing systems.

Where codes

become cuisine

How En Route International turns complex dietary requirements into safe, scalable and passenger-ready onboard solutions

by JANE HOBSON

As airlines expand special meal (SPML) offerings to meet evolving passenger expectations, the operational complexity behind those codes continues to intensify. From allergen control and cultural authenticity to taste at altitude and global regulatory alignment, delivering special meals today requires far more than checking a box on a catering order. For En Route International, supporting airlines and catering partners in this space is a highly coordinated, technical and hands-on process.

Speaking in code

At the heart of En Route’s role is the

translation of SPML codes into a tangible product. As Steph Booker, Head of Technical at En Route, explains, “Fulfilling SPML codes means turning complex dietary and regulatory requirements into meals that are safe, reliable and enjoyable for passengers.”

This begins with defining detailed specifications for ingredients, allergens, packaging, labelling and shelf life. En Route works closely with airlines and catering partners to validate recipes and ensure that special meals meet dietary, religious and regulatory requirements without sacrificing taste, texture or presentation. The objective is consistency — across routes, caterers and geographies.

Booker notes that the company

maintains a “hands-on presence on the shop floor of supplier sites,” collaborating directly with airlines and catering partners during production. By participating in factory trials and production runs, the technical team can assess processes in real time and validate that special meal controls are rigorously implemented.

Strong segregation protocols and systematic checks underpin this work. For SPMLs — where cross-contact risks and specification deviations can have serious consequences — process discipline is essential. En Route emphasizes training and testing

validations where required, ensuring that production partners fully understand and execute airline-specific briefs.

Staying ahead of dietary evolution

Growth in plant-based eating, allergen awareness and culturally specific requirements is reshaping the SPML landscape. En Route’s response is rooted in category ownership and expertise.

The company continuously tracks forecasted SPML trends and demand patterns across key markets. Route demographics remain critical with Booker explaining that while not every airline offers every SPML, understanding passenger profiles allows carriers to plan for demand. Booker explains that insights from En Route’s technologists feed directly into collaboration with Research & Insight (R&I) and New Product Development (NPD) teams. This ensures that the portfolio evolves alongside emerging dietary movements, rather than reacting after the fact. Booker underscores that the goal is not merely to meet current demand, but to anticipate future shifts and innovate accordingly.

Compliance without compromise

Special meals frequently carry strict ingredient, preparation and handling requirements.

Booker emphasizes that “compliance and passenger experience go hand in hand.” En Route works with manufacturing partners to validate recipes and processes so that meals meet dietary and regulatory standards without compromising sensory quality. Appearance and depth of flavor are treated as core development principles, particularly given the well-documented reduction in taste perception at altitude.

The company applies a comprehensive set of controls aligned with international food safety standards and regulatory requirements, including adherence to IATA guidance on permitted and prohibited SPML items. In parallel, it ensures approved sourcing, full traceability and aligned quality standards across co-packers. Meals must be designed to travel, store and regenerate reliably, presenting consistently once onboard.

By monitoring emerging regulatory updates, including allergen guidance, and tracking developments across the broader food industry, En Route

integrates proactive compliance measures into its Quality Management System. This agility is particularly important as governments continue to refine labelling, allergen and food safety requirements, Booker explains.

Ethical standards and cultural integrity are equally prioritized. Recent refresher training in halal quality control from an approved certification body reinforces the company’s ability to accommodate diverse religious requirements while maintaining specification integrity.

From supplier to strategic integrator

As SPML complexity grows, the role of supply chain partners is evolving. Booker observes that supply chain partners are shifting “from traditional procurement to end-to-end supply chain integrators who help airlines manage growing menu complexity with confidence and efficiency.”

Today’s special meal landscape demands more than sourcing niche ingredients or adding SKUs. It requires building traceable ingredient pipelines, validating suppliers globally and safeguarding allergen control and dietary compliance across markets. In this context, supply chain partners become gatekeepers of quality, safety and regulatory alignment.

Ultimately, the complexity of modern SPML programs demands collaboration. Airlines no longer need transactional suppliers; they require partners capable of managing risk, safeguarding compliance and unlocking innovation at scale. For En Route, that means turning codes into carefully governed, thoughtfully designed products that are safe, compliant and satisfying.

Unlocking ancillary food revenue

During this WTCE virtual roundtable, produced in partnership with PAX International, panelists unpack why digitalization is essential to maximizing ancillary food revenue opportunities

by PAX MAGAZINE STAFF

Ahead of this year’s World Travel Catering & Onboard Services Expo (WTCE), organizers hosted a virtual roundtable in partnership with media partner PAX International with the theme “Rethinking food as retail through digital paths to achieve a profitable and personalized passenger experience.”

The session brings together a panel of leading experts from across the airline retail ecosystem, including Rodney Duty, COO of Paxia Solutions; Almas Rakhimov, Customer Success and Communications at Aviasoft; Veronica Lauvås Sørdahl, Category Manager Inflight Retail, Norwegian Airlines; Paul Bilham, Chief Revenue Officer, Data Clarity – an Immfly

company; and Kian Gould, Founder and Chairman of Omnevo. Jane Hobson, Managing Editor at PAX International joins the discussion as co-moderator with Kai Kosicki, Founder of ExpAir and WTCE Retail Technology Ambassador.

The discussion centers on a fundamental challenge: transforming inflight food and beverage (F&B) service from a necessary cost center into a dynamic, digitally enabled ancillary revenue stream.

Making a mindset shift

The first step toward this transformation is a complete change in perspective, moving away from viewing F&B as an operational check box. Lauvås Sørdahl summarizes this

vision, stressing that the Norwegian Airlines team has expanded because F&B is a business opportunity.

“We have put a big emphasis on actually including the word retail in our team. It is not just about what fits in the trolleys. F&B is a big business opportunity for us, and we need everyone to see it that way too,” she says. “We like to say that we have one of the smallest shops in the world.”

Kosicki of ExpAir suggests that while revenue is important, the true metric of success lies in passenger experience.

“The real profit and the revenue derived from onboard retail, especially when it comes to F&B, may assume a secondary importance to the enhancement of the customer experience and personalization,” he says.

Aviasoft’s Rakhimov notes, “It is about optimizing what you are putting on there, making the most of the space in terms of the passenger satisfaction and the revenue that is coming from it, and trying to view this as a profitable exercise, not a necessary thing to do.”

The power of pre-order

The most immediate and substantial financial argument for digitalization lies in operational efficiency, specifically through waste reduction. The process of coupling pre-order sales with data-driven forecasting begins to guarantee a pot of savings. Omnevo’s Gould makes a compelling financial case.

“One of the key things that is often overlooked is when you combine pre-order with buy onboard in a very efficient, data-driven, forecasted way, you can save a couple of million on your waste cost as well.”

For a pre-order system to achieve the necessary penetration, however, it must overcome the fact that ordering food ahead on a flight is not yet a learned passenger behavior. Airlines must incentivize them by expanding the menu far beyond standard trolley fare.

Complexities of data integration and forecasting

The transition to a highly efficient retail model requires a sophisticated

technological and logistical backbone. Advanced forecasting models, now capable of 90 to 96 percent accuracy, integrate historical sales with passenger variables.

Bilham explains, “The same flight on this day last year may have a different number of passengers or have flown on a different day of the week. It also depends on whether or not it is a holiday period. Then you have to look at other external factors, like events and concerts. You also look at the aircraft layout.”

However, achieving successful execution of responsive loading requires joint effort across the entire supply chain. Paxia Solutions’ Duty highlights the broad collaboration needed to implement successful programs.

“When looking at a retail program, it needs to take into account the broadness of supply chain partnerships to succeed. For example, the capabilities of the regional catering units are different. They ultimately dictate what type of product can be put on board.”

The essential humandigital connection

The digitalization effort must not sideline the human element. Instead, it must support it. Gould stresses that if an airline wants to offer personalized service, it must connect all siloed data – from loyalty status and booking preferences to pre-order history – into the EPOS device.

This data-driven approach allows the crew to offer genuinely personalized service. Kosicki champions the simple, yet powerful act of involving the passenger, sharing an example in which the most popular food item bought on board was selected based on passenger input.

The path to a profitable and personalized onboard experience is a dual one: technological integration is required to drive efficiency and reduce waste, while the human element – the engaged crew and the acknowledged passenger – drives satisfaction and unlocks premium revenue. The digitalization of F&B is not just a retail strategy; it is a core factor of future airline competitiveness.

Setting new standards for inflight dining by streamlining operations, reducing waste

Contact us: info@gic-international.com | www.gic-international.com

Serving special meals with certainty

In this Q&A, Rósa Gunnarsdóttir, Senior Cabin Crew at Icelandair, shares how the Libero Special Meals Program enhances safety, clarity and crew confidence

by MARC WARDE

One year after introducing its allergen-guaranteed sealed special meals onboard, Icelandair has quietly redefined how special meals are handled in the cabin. Developed under the Libero Special Meals Program, commercially distributed by Foodcase International, the initiative builds on a five-year supply relationship between the partners and forms part of a broader onboard collaboration.

Designed around a controlled EU/UK Top 14 allergen-free framework, the program combines sealed, passengeropened meal boxes with a strict handling protocol aimed at eliminating cross-contact onboard. With clearly displayed IATA suitability codes, transparent ingredient and nutritional information, and simplified heating

procedures for crew, the objective is clear: remove ambiguity from special meal service while strengthening passenger confidence and reducing operational stress in the cabin.

Senior Cabin Crew Rósa Gunnarsdóttir has been flying with Icelandair for more than two decades. She has seen special meals handled every possible way, making her perspective on Icelandair’s new allergen-guaranteed program particularly telling.

WARDE: From a cabin crew perspective, how have special meals traditionally felt on board?

GUNNARSDÓTTIR: Special meals have always been something we handled very carefully, but they also came with pressure. Passengers often had a lot of questions, and as crew you

wanted to make sure you were giving the right answers.

I do not have food allergies myself, but a close friend of mine has a daughter with a severe nut allergy. Seeing that changes how you think about food safety completely. You understand how serious it is and how much anxiety families live with every day.

WARDE: How common are special meals on Icelandair flights today?

GUNNARSDÓTTIR: They are very common now. It is not unusual at all. Roughly every third flight will have special meals on board, so this is very much part of normal service.

WARDE: Icelandair’s allergen-guaranteed special meal, delivered in a sealed box to prevent cross-contamination and give passengers complete confidence. What the biggest difference you have noticed with the new allergenguaranteed program?

GUNNARSDÓTTIR: The biggest surprise is that it is easier for us. The process is very clear. We heat the sealed main meal and bread, place them back into the box and deliver the meal to the passenger. The passenger opens it themselves.

WARDE: Why is the meal served in a sealed box rather than plated on a tray?

GUNNARSDÓTTIR: The box is really about safety. Keeping everything sealed prevents cross-contamination or cross-contact. Once a meal is opened or rearranged in an airline galley, you can’t guarantee it’s allergen-free anymore. Inside the box there’s a menu card explaining exactly why the meal is presented this way, along with full

ingredient and nutritional information. That makes a big difference.

WARDE: Do passengers mind receiving their meal in a box?

GUNNARSDÓTTIR: Not at all. They appreciate that Icelandair has gone to these lengths to protect them. It reassures people. Passengers are much calmer now. Before, passengers would understandably ask lots of questions. Now the answers are already there, and they feel confident eating the meal.

WARDE: Passengers sometimes have multiple dietary requirements. How is that handled?

GUNNARSDÓTTIR: All special meals are free from the Top 14 allergens and fall into three clear categories — meals with meat, plant-based meals and meals suitable for medical needs such as low salt or low fat. For example, a vegan, gluten-free meal can safely accommodate both dietary requirements. The applicable IATA meal codes are clearly listed on

the side of the box, allowing passengers to confirm suitability immediately.

WARDE : Do passengers comment on the quality or taste of the food?

GUNNARSDÓTTIR: Yes, very positively. People often expect special meals to be a compromise, but that has not been our experience.

WARDE: Did it take time for crew to adapt to this way of working?

GUNNARSDÓTTIR: A little at first, as with any change. But once you understand why the meals are handled this way, it makes complete sense. It is safer for passengers and easier for us.

WARDE: Overall, how would you describe the change?

GUNNARSDÓTTIR: Compared to how things were before, it feels like a good place to be. Passengers feel reassured, crew feel confident and everything runs more smoothly.

Introducing gategroup’s Conscious Kitchen

gategroup’s Marius Rytz discusses what it means to inspire a new era of inflight dining for special meals

by JANE HOBSON

Across the world, travelers are redefining what it means to eat well.

Passengers want meals that nourish the body, respect the planet and reflect real culinary intent. For airline dining, that expectation shows up most clearly in special meals, where good enough has never been good enough. Marius Rytz, Project Manager, Culinary Excellence, gategroup, tells PAX International this shift is not simply observed, but is embraced as a catalyst for transformation.

gategroup is introducing Conscious Kitchen, a cross-functional culinary initiative, designed to help shape a future where inflight dining feels more

meaningful, more responsible and more inspiring.

“It brings fresh momentum to the space where passenger needs, dietary requirements and modern wellness values meet, without losing sight of what matters most: food that still tastes genuinely good in the air,” says Rytz.

A smarter standard for special meals

Special meals are often treated as a constraint, something to “solve” with substitutions and compromises, explains Rytz. Conscious Kitchen reframes that mindset. The ambition is to make special meals feel considered, contemporary and satisfying, designed

from the start rather than adapted at the end.

“That means taking a more holistic view of what passengers are asking for today: plant-forward choices that feel complete, gluten-aware options that do not feel like an afterthought, lighter menus that still deliver comfort, and meals that align with cultural, religious and lifestyle preferences,” says Rytz.

The goal is not to create a long list of “free-from” labels, but to deliver meals with clarity, balance and confidence.

Conscious Kitchen reimagines special meals as thoughtfully designed, contemporary inflight dining experiences— crafted from the start, not adapted as an afterthought

Wellness, built into the brief

Health and wellness are no longer peripheral; they shape how many people choose to live and travel. Conscious Kitchen amplifies this shift by embedding nutritional thinking into menu development, treating balance as part of the creative brief, not a final check.

In practice, that translates into meals that aim to sustain energy, support comfort and feel lighter without feeling less.

“It is a simple idea with a high bar: every passenger, regardless of dietary need, deserves a meal that feels intentional and uplifting,” says Rytz.

From philosophy to operating rhythm

Established in 2025, gategroup’s Conscious Kitchen is formed by a working group that brings together leaders across Global and Regional Culinary teams, ESG, Nutrition, Procurement and Operations. Meeting monthly, the group reviews current practices, identifies opportunities for improvement and evaluates new ideas with a clear goal, to make responsible culinary excellence a standard across gategroup’s worldwide network.

Importantly, the focus goes beyond ingredients. It extends to how kitchens operate and how choices scale, encouraging lower-impact cooking methods, smarter workflows and a more disciplined approach to reducing waste.

“When sustainability is woven into everyday decisions, it becomes more than a target, it becomes long-term value for passengers, airline customers and the wider ecosystem that supports inflight dining,” Yulia Bolotina, Global Head ESG at gategroup explains.

Plant-forward, not product-forward

Global food culture continues to move toward whole, recognizable ingredients and away from overly engineered alternatives. Passengers are increasingly drawn to plant-forward dishes built on natural, fiber-rich components, while still appreciating balanced portions and familiar proteins.

Across regions, gategroup chefs respond by blending local flavor identity with globally relevant creativity, so menus feel both comforting and current. Rytz says the result is a more modern “special meal” experience, one that can feel fresh and vibrant on the tray, not clinical or constrained.

Collaboration as a catalyst

Innovation thrives where perspectives meet, and gategroup’s culinary studios serve as living spaces for that exchange. Through collaboration with chefs and specialists across hospitality, education, healthcare and food tech, alongside partnerships with culinary institutions, gategroup strengthens its leadership in modern inflight dining and helps cultivate the next generation of culinary talent.

“This spirit of collaboration matters for special meals because the best solutions tend to be interdisciplinary. Great special meals are rarely born from a single function,” says Rytz, adding that “they come from aligned thinking across nutrition, procurement, culinary craft and operational reality.”

gategroup’s Conscious Kitchen is more than a program. It is a mindset, a promise and a path forward. By uniting wellness, craftsmanship, and responsible practice, gategroup is shaping a future where special meals carry intention, nourish passengers, respect the world and elevate the travel experience with every bite.

My Drap’s compostable, 100 percent cotton single-use textiles offer a sophisticated alternative to disposable paper or traditional reusable linens

Subtle touches, big impact

Sintu Guasch, Managing Director at Texia, unveils My Drap’s new identity and its impact onboard

by JANE HOBSON

In the modern cabin, where every detail counts, brands are increasingly measured not by visibility, but by the subtle impact they have on the passenger experience. Enter My Drap—a quiet partner in service, now stepping into a new chapter with a refreshed identity that reflects its enduring purpose.

“No laundering, no excess handling — just refined functionality and responsibly sourced materials.”

SINTU GUASCH, MANAGING DIRECTOR, TEXIA

The brand’s updated look is more than a visual refresh,” Sintu Guasch, Managing Director at Texia, tells PAX International. It is a statement of intent, rooted in the philosophy “traces of presence.”

“My Drap is not here to dominate the moment, but to support it—refining the service experience with care, precision and a sense of understated elegance,” says Guasch.

For airlines, where service must balance perception, hygiene, efficiency and cost, this approach resonates. My Drap’s compostable, 100 percent cotton single-use textiles offer a sophisticated alternative to disposable paper or traditional reusable linens. Woven from cotton, they eliminate laundering, logistics and return cycles, simplifying operations while maintaining a consistent, polished onboard presentation.

“Over time, this operational clarity becomes a cost advantage—achieved thoughtfully, not by compromise,” Guasch explains.

Sintu Guasch, Managing Director, Texia

“Luxury does not announce itself — it is felt in the texture of perfectly chosen table textiles.”

SINTU GUASCH, MANAGING DIRECTOR, TEXIA

Sustainability is woven into every fiber. Biodegradable and compostable, My Drap’s textiles return to the earth, sidestepping the environmental impact of repeated laundering. Designed and produced in Barcelona, Spain by Texia, a family-owned textile house with more than a century of expertise, the brand embodies precision, durability and responsible production. The result is a product that mirrors the experience it enables onboard: elegant, functional and intentional.

“Subtle yet impactful, My Drap proves that in the cabin, sometimes the quietest details leave the most lasting impression,” concludes Guasch.

RMT Collapsible ATLAS Drawer

Stowage-friendly. Lightweight. Ready in seconds.

Where catering meets cabin service, every second and every inch matters. This drawer collapses flat for stowage at the bottom of the ATLAS cart, then snaps open fast when service starts. Ideal for coffee and snack runs, and just as useful when the day goes off-script.

Contact us to learn more.

PAX Perspective Verified Airline Review:

Iberia Business Class

In this Verified PAX Perspective Airline Review, PAX International evaluates an Iberia Business Class multi-city flight from Heathrow to Madrid to Doha

by AIJAZ KHAN

The first flight

Iflew Iberia from Heathrow (LHR) to Madrid (MAD) onboard the airline’s new A320neo aircraft in December 2025. This was the first leg of my journey before connecting at Madrid to Doha (DOH). Flight time for this short-haul segment was approximately 2.5 hours.

Iberia Business Class passengers receive access to the British Airways Club Lounge North at LHR before boarding. The lounge offered a pleasant start to the trip with excellent food and drink and a cheerful holiday atmosphere. My light breakfast of fresh fruit and pastries set the tone for the day. After some time to unwind, I headed for the gate.

Seating and interior configuration

The A320neo features 186 seats. In Business Class, the cabin is divided by a curtain, and the middle seats remain unoccupied, giving passengers extra room to stretch out. The cabin felt polished and open with 18-inch seat width, 30-inch pitch and 3-inch recline. The familiar three-by-three layout suits short-haul flying and my mid-morning seat was comfortable. With fewer travelers up front and blocked middle seats, overhead bin space was plentiful, adding to the spacious experience.

Iberia tells PAX International that the A320neo is one of the newest additions to its fleet. The aircraft operates at 50 percent lower noise levels than other single-aisle models and reduces CO2 emissions by 5,000 tons annually, delivering a more sustainable way to operate short- and medium-haul routes.

Inflight entertainment and connectivity

Iberia offers complimentary Wi-Fi for messaging apps to Business Class passengers, and to all Iberia Club

members regardless of the cabin they are flying in. It worked consistently throughout the flight, which I appreciated.

Parent company International Airlines Group (IAG) announced an agreement with Starlink last month that will introduce high-speed connectivity to all Iberia flights. It will be available free of charge to all passengers in all cabins, marking a major step forward in the airline’s onboard experience. Implementation is expected to begin this year.

Food and beverage

After takeoff, the crew served breakfast, available on European short-haul flights departing before 11:00 a.m. The meal included an egg omelet with vegetables, a selection of breads and pastries, and a chia seed pudding topped with fresh fruit. The hearty spread, served on ceramic tableware, made the quick flight feel more premium.

The second flight

After relaxing in the Iberia Velázquez Premium Lounge at MAD, I boarded the long-haul Business Class flight to Doha. This final leg was seven hours. Before departure, the crew offered a welcome drink of water, Cava or orange juice. The orange juice was a refreshing choice as I settled in.

Seating and interior configuration

Iberia’s A330-300 Business Class cabin features 29 lie-flat seats arranged in a 1-2-1 configuration with curtains separating the cabin from Economy. I settled into my suite where a mattress topper, pillow and duvet were waiting for me.

The seat offered generous living space with a 78.7-inch pitch, 25-inch width and full 180-degree recline. A large tray table and a small side counter held the amenity kit and other essentials.

Inflight entertainment and connectivity

The 15.4-inch touch screen featured the Panasonic Avionics eX2 system. What caught my attention was the 4.2-inch touch-screen controller placed beneath the side counter. Instead of the usual handheld remote with buttons, this felt more intuitive and modern. The crew also provided comfortable headphones for an enjoyable viewing experience.

Once in the air, I connected to Iberia Wi-Fi again for complimentary messaging.

Food and beverage

The inflight menu, catered by DO&CO, highlighted a mix of international flavors and Spanish culinary touches using local and seasonal ingredients. Service began with tapas-style hors d’oeuvres, including artisan cheeses and nuts, olives and a bag of Obando Artisan Picos Utreranos.

For the starter, I chose the baby zucchini, broccoli and spinach with Tudela lettuce hearts and sun-dried tomato salad served with creamy lemon yogurt sauce. It was a flavorful vegetarian option.

My main dish was the grilled cod in a creamy green sauce with spinach, raisins, pine nuts and roasted potatoes. It delivered a satisfying balance of richness and freshness.

Amenities and comfort

Amenity kits on this route are designed by Teresa Helbig and produced by

Kaelis. Introduced last summer and inspired by Iberia’s cabin crew uniforms, the pouches feature vibrant blue, red and yellow hues. Inside, I received socks, an eye mask, a toothbrush, toothpaste, earplugs and skincare items from Spanish brand Uvas Frescas. The kits are made from rPET, produced using 7.5 million recycled 550-milliliter plastic bottles.

The PAX Perspective

The crew’s attentiveness throughout both flights delivered a smooth and enjoyable journey. Details from DO&COs thoughtful menu to the amenity kits by Kaelis and Uvas Frescas showcase Iberia’s strong sense of identity and hospitality. We highly recommend Iberia’s Business Class cabin for travelers flying between Europe and the Middle East!

Soul meets scale

Philippine Airlines Marketing Vice President Alvin

Miranda highlights how the airline is charting the next chapter with a hospitality-driven vision

by JANE HOBSON

As competition intensifies across the Asia Pacific region, Philippine Airlines is advancing a strategic vision centered on modernization, consistency and a renewed expression of its Filipino identity. For Marketing Vice President Alvin Miranda, the evolution is as much about elevating the technical backbone of the fleet as it is about strengthening the emotional core of the brand.

Philippine Airlines has long been anchored in its reputation for warmth and care. Now, the airline is entering a new phase in which that philosophy is reinforced by technology, design and data. Miranda describes the approach as a harmonization of the entire passenger journey.

“Philippine Airlines takes pride

in the heartfelt hospitality that has long defined our brand, and we are committed to making sure that level of care is felt on every flight,” he tells PAX International

Central to this strategy is an ambitious fleet modernization program. It includes next- generation aircraft equipped with upgraded cabin products, expanded entertainment options and enhanced connectivity. The carrier is pairing these investments with service refinements designed to ensure a consistent and resilient experience, one that meets expectations of global travelers while maintaining the airline’s own cultural distinctiveness.

“We are combining technology with genuine Filipino care to deliver a world-class airline experience,” Miranda says.

Forging meaningful partnerships

Inflight dining is another opportunity to showcase this heartfelt hospitality.

“At Philippine Airlines, we offer inflight meals featuring authentic Filipino dishes, along with international options for more variety,” Miranda says.

The airline’s menus feature all-day dining options, Filipino-inspired cocktails and curated wine selections. With a meal-planning process driven by responsiveness and cultural awareness, the offerings aim to resonate with a broad passenger base.

“This careful balancing act ensures every passenger—from first-time visitors to returning locals—feels a connection to home or discovery through every bite,” he says.

The brand’s new amenity program, Care Essentials, extends this philosophy to the smallest details. The kits are designed to feel purposeful, reinforcing the airline’s identity through texture, design and utility.

“Each element blends practical comfort with details that reflect Filipino craftsmanship,” Miranda says.

Strategic partnerships play a

significant role in elevating the onboard experience. Collaborations with local artisans and culinary experts add authenticity and cultural expression across amenities and dining.

“Our vision centers on forging meaningful partnerships with local brands that exemplify Filipino excellence,” Miranda explains.

Take your trolley handling to greater heights!

Two workhorses

The TROLLEY WASHER WD-18CW and CART PILLAR LIFT CPL 240-F, continues to serve the airline catering industry with cost efficient, environmental-friendly, and ergonomic solutions for washing and lifting meal carts.

Readiness for change

As the airline grows, its leadership strategy includes preparedness for a volatile global market. For Miranda, readiness is rooted in adaptability and data-driven decision-making. Investments in skills, systems and customer-centric processes support Philippine Airlines’ pursuit of profitable growth and long-term resilience.

“We are committed to improving continuously. Our priority is the passenger, and we back that up with disciplined execution. This keeps our business resilient, helps us grow sustainably and builds lasting loyalty,” he says.

As Philippine Airlines advances its modernization efforts, it is redefining what it means to be a full-service carrier in Asia Pacific. With a blend of technological ambition and cultural intention, the airline is positioning itself to lead through disciplined innovation an operational strength.

Reliability and growth

In an interview with PAX International, Bamboo Airways CEO Truong Phuong Thanh says the airline is focused on consistency as it plans for growth

by AIJAZ KHAN

For Vietnam’s Bamboo Airways, credibility comes from doing things reliably. A simple premise, but one that passengers can trust.

“Officially launched in 2019, Bamboo Airways positions itself as a full-service airline with a strong focus on service quality, fostering a warm and attentive hospitality culture deeply rooted in Vietnamese values, together with a strong commitment to on-time performance,” CEO Truong Phuong Thanh tells PAX International.

At Bamboo Airways, on-time performance is not treated as a goal to chase, but as a baseline requirement.

“To date, Bamboo Airways is widely remembered by passengers as an airline known for hospitality and punctuality, with its On-Time Performance (OTP) consistently ranking among the top in the Vietnamese aviation industry from 2019 to the present,” says Truong.

From the airline’s perspective, the same discipline that underpins OTP is what builds lasting passenger loyalty. Through Bamboo Club, Bamboo Airways concentrates on recognizing loyalty rather than driving short-term engagement. That includes offering status matching with equivalent programs worldwide and providing access to services across the Bamboo Airways–FLC Group aviation and resort ecosystem.

With plans for expansion, Bamboo Airways aims to add eight to 10 aircraft per year, with the goal of restoring the fleet to a scale of 30 aircraft. The airline positions this to maintain stable schedules, increase frequencies where demand is proven and reopen routes without putting pressure on operational performance.

Sustainability is handled in a similarly practical way. Internally, this includes a dedicated committee focused on fuel-saving solutions to

reduce emissions. Bamboo Airways also partners on environmental programs. To mark the airline’s seventh anniversary, it launched the “Van Dam Xanh” project with a community organization, planting thousands of bamboo trees in Yen Bai, Vietnam.

Looking ahead, Bamboo remains focused on what it sees as nonnegotiable: “Ensuring operational safety, which is always our number one priority at Bamboo Airways,” says Truong, while preserving “our culture of dedicated hospitality and on-time performance, which have become the ‘signature identity’ of Bamboo Airways.”

Investments are meant to protect what already works, because for Bamboo Airways, trust comes from consistency passengers can count on.

Unique textiles designed for premium onboard dining

Quiet presence. Elevated onboard.

Collapsible, not complicated

RMT

Global Partners highlights space-saving, cabin crew-approved Collapsible ATLAS Drawer

by JANE HOBSON

In airline service, friction often hides in the smallest details: a crowded cart, a tight galley or equipment that takes up more space than it should. The Collapsible ATLAS Drawer from RMT Global Partners is designed to remove those pressure points for both caterers and cabin crew.

“RMT developed the Collapsible ATLAS Drawer with a clear mandate: solve real operational challenges on both sides of the service chain,” says Richard Tuttle, Founder and CEO of RMT Global Partners.

The Collapsible ATLAS Drawer is a lightweight and durable galley drawer that folds flat when not in use, helping caterers and cabin crew save space,

speed-up handling and work more efficiently in tight galleys.

“From day one, our team worked hand-in-hand with caterers and inflight crews to map their workflows, identify friction points and understand the physical constraints they navigate every day,” says Tuttle. “Every design choice, from material selection to the mechanics of the collapse system, was grounded in real-world use rather than theoretical engineering.”

The product’s snap-open and quickcollapse functions link efficiency with practicality. For caterers, the ability to expand the drawer instantly during loading and collapse it just as quickly afterward dramatically speeds up preparation and reduces handling time. Collapsed, the drawers cut storage footprint across kitchens, galleys and carts, improving organization while reducing bulk.

“Many teams have told us the design not only saves space but also brings a sense of order to their workflow. And the lightweight construction is a standout benefit, it makes every step of handling easier,” says Tuttle.

RMT understands that adoption depends on intuitive use, durability and consistency across the system: equipment must feel intuitive and operate the same way across fleets and catering partners.

“We engineered the drawer to feel familiar in the hands of flight attendants, eliminating the need for training or adjustment, a critical factor when thousands of crew members across global fleets will use the product daily,” says Tuttle. “Durability, ease of handling and instinctive operation were non-negotiables.”

When that consistency holds across aircraft and operations, the payoff is operational. Airlines save time, reduce errors and streamline service.

“Our goal is always the same: deliver solutions that make life easier for the people who keep the industry moving,” says Tuttle, emphasizing that “Where catering meets cabin service, every second and every inch matters.”

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Altitude in action

WESSCO’s

Petros Sakkis discusses how LATAM Airlines’ Costa Brazil amenity kits elevate

the Premium Business experience with design, sustainability and a true sense of place

by JANE HOBSON

In December 2025, LATAM Airlines launched its Altitude Collection amenity kits in partnership with Costa Brazil, facilitated by WESSCO International The move is part of the airline’s refreshed Premium Business cabin experience, offering passengers more than comfort—a curated journey through South America’s landscapes, colors and culture.

The Altitude Collection features six collectible kits inspired by iconic South American regions and their defining altitudes, from the Amazon rainforest to Salar de Uyuni and Vinicunca. Each design reflects the landscape through its materials and color palette, creating a meaningful connection to place. First envisioned by design agency New Territories, the concept was brought

to life by WESSCO in collaboration with LATAM and Costa Brazil, translating the narrative into a tangible onboard experience.

“Passengers are not just seeing South America—they are experiencing it,” Petros Sakkis, Chief Marketing Officer at WESSCO, tells PAX International. “We worked closely with LATAM and Costa Brazil to translate the brand’s ethos into the amenities, reflecting the region’s landscapes, materials, ingredients and culture.”

Storytelling through design

Costa Brazil, founded by Brazilian designer Francisco Costa, is grounded in sustainability and nature-inspired beauty. Its philosophy, “the spirit of beauty is inseparable from the health of the Earth,” aligns with LATAM’s

mission to connect the world to South America in a responsible, authentic way.

WESSCO played a key role in bringing this narrative to life through kits featuring Costa Brazil’s vegan, dermatologically tested essentials. The kits include a nourishing lip balm, restorative hand and body cream, and refreshing cleansing towel. Formulated with Amazonian botanicals such as murumuru butter, buriti oil, copaíba resin and passion fruit seed oil, each product is designed to nourish, comfort and reconnect travelers with the natural richness of South America.

“It is not just co-branding,” Sakkis emphasizes. “By integrating Costa Brazil’s ingredients, ethos and storytelling, we created a cohesive, authentic experience that is connected to the region.”

The Altitude Collection features six collectible kits inspired by iconic South American regions and their defining altitudes

Creativity at scale

Creating six distinct kits while keeping the collection visually and conceptually unified demanded meticulous coordination. WESSCO’s approach combined rigorous sampling, material standardization and close collaboration with LATAM and Costa Brazil to ensure each kit met design and quality standards.

“A program like this succeeds when collaboration is paired with execution,” says Sakkis. “Each design feels unique but part of a seamless, collectible series that resonates with travelers.”

Sustainability and conscious travel were central to the project, Sakkis explains. WESSCO ensured responsible materials and eco-conscious formulations were embedded

throughout, enhancing passenger wellness while reinforcing LATAM and Costa Brazil’s environmental commitments.

“Every choice was intentional,” he says. “From material sourcing to product selection, the result is an experience that feels thoughtful and connected to nature.”

Collectibility with emotional impact

Collectible amenity kits are increasingly popular among Premium Business travelers, and the Altitude Collection taps into that trend. The designs and storylines create an emotional connection, encouraging passengers to engage beyond the functional aspects of the kit.

“The most successful collections create meaning,” Sakkis shares. “When passengers understand the story, the kit becomes more than an item. It becomes a keepsake of the journey.”

A partner in elevated experiences

The Altitude Collection showcases WESSCO’s capabilities as a long-term partner for airlines seeking designled, operationally seamless amenity programs. From conceptualization to delivery, the collaboration demonstrates the company’s expertise in translating brand stories into tangible, passenger-facing experiences.

“This project is a great example of true partnership,” says Sakkis. “We helped bring LATAM’s Premium Business experience to life in a way that feels authentic to their brand.”

and

functional aspects

FORMIA’s phygital PLAYBOOK

Iby JANE HOBSON

n an era where passenger expectations extend far beyond a comfortable seat and a meal, FORMIA is redefining what it means to engage young travelers and families. The company’s latest innovation is built around the concept of “phygital”—the seamless fusion of physical and digital elements into a single, cohesive experience.

For Generation Alpha—the first truly digital-native generation—this integration is not a novelty but an expectation. With nearly two billion individuals globally, Gen Alpha already makes up 24 percent of the world’s population, and its influence on travel is undeniable, FORMIA tells PAX International.

Introducing interactive, brand-driven experiences

FORMIA KiDCURATE™ is a recently introduced dedicated product category created to reimagine the family inflight journey. Among it is a growing portfolio of globally recognized childrens’ brands across the games, entertainment and lifestyle space, including FORMIA’s industryfirst exclusive collaboration with Hasbro, a leading games, IP and toy company. The partnership unlocks access to more than 150 globally loved brands such as Peppa Pig, Monopoly and Transformers, giving airlines the flexibility to tailor onboard experiences for young travelers.

FORMIA KiDCURATE™, designed to elevate the family travel experience, includes an exclusive Hasbro partnership that brings brands like Transformers onboard, creating engaging experiences for young travelers

“The new product category reflects FORMIA’s insight-led approach to family engagement, combining thoughtfully designed products with interactive, brand-driven experiences,” explains Roland Grohmann, CEO and Managing Partner at FORMIA.

Among its features are phygital kits, designed to create a narrative line between the physical product and inflight entertainment. At WTCE 2025, FORMIA debuted a kids concept kit, linking tangible kit elements to screenbased content to create an immersive, cross-platform storytelling experience.

The value for airlines goes beyond keeping children entertained.

“Generation Alpha is already reshaping how families travel— brand-savvy, digital-first and deeply influential in household decisions,” Grohmann says. He notes that a 2024 Hilton survey, cited by digital parenting platform Parents.com, finds

that 70 percent of parents consider their Gen Alpha children’s preferences when planning a trip.

FORMIA’s Marisa Pitsch, Chief Marketing Officer, explains that “For young travelers, familiarity breeds comfort. When they see a brand they love, it sparks excitement and that affinity extends to the airline itself, transferring brand equity and enhancing the overall travel experience.”

FORMIA designed the Hasbro Gaming Family Kit to foster shared moments between parents and children.

“Hasbro’s portfolio of brands resonates across generations and together, FORMIA and Hasbro create opportunities for airlines to foster connection through nostalgia, play and meaningful interaction,” Pitsch says.

These experiences turn what could be passive screen time into active

family engagement, strengthening emotional connections that last far beyond the flight.

Toying for connection

The phygital vision extends further through FORMIA’s partnership with FlightPath3D

Pitsch describes it as “bringing branded storytelling to life by linking physical kit elements to interactive maps and screen-based experiences. This connection turns the inflight journey into a multi-layered adventure.”

With FlightPath3D’s Kids Map, children can use items from the amenity kit to interact with the inflight map and story-based activities, transforming the seatback screen into a portal for discovery.

Pitsch says parents, increasingly aware of the downsides of passive tech use, are drawn to experiences that encourage connection.

“Today’s families value cooperative play and communication, and they view technology-enabled toys more positively when those toys support these connections,” she explains. This positions airlines as innovators that understand the needs of modern families.

Transforming storytelling

FORMIA unveiled its FORMIA KiDCURATE™ range last year in Hamburg at an immersive, invitationonly booth. The curated environment took visitors on a journey through comfort, play, luxury and lifestyle, showcasing brands such as Kaloo, Cavalli Junior, American Tourister and Chupa Chups. By weaving physical play into digital platforms, FORMIA is creating experiences that feel fresh, relevant and emotionally resonant.

As Grohmann says, “This is not just the next evolution of inflight play. It is the next chapter in how airlines connect with the travelers of tomorrow.”

INSIDE THE VISION AND HEART OF PPG

Plaza Premium Group Founder and CEO Song Hoi

See shares how a single lounge in 1998 became a global network transforming the airport experience

by JANE HOBSON

When interviewing Song Hoi See, Founder and CEO of Plaza Premium Group (PPG), he responds with the conviction of someone who built a global enterprise by being closely attuned to the needs of travelers. His story begins not in an airport lounge but in a moment of contrast: At one time a senior investment banker enjoying Business Class travel; later, traveling as an entrepreneur in Economy.

“I spotted an inefficiency gap,” he tells PAX International, explaining how the realization that 85 percent of passengers had no refuge in the airport environment for work and rest before flying led him to launch the world’s first independent airport lounge in Hong Kong and Kuala Lumpur, Malaysia in 1998. His concept was simple but transformative.

“My vision was to democratize

comfort at the airport and to make premium airport experiences accessible beyond Business Class,” he says.

Today, PPG operates as the largest independent airport lounge network in the world, spanning 600 airports across 150 countries and serving 30 million travelers annually. Its accolades include nine consecutive years of Skytrax recognition.

Yet as Song reflects on this growth, the company’s expansion remains grounded in the principles he relied on at the beginning.

“It is important to focus on your personal strengths and be observant,” he says. That same observation continues to shape the evolution of PPG’s portfolio today.

Leading with innovation and honoring a legacy

Much of Song’s leadership centers on balancing the company’s roots with the

demands of modern travel.

“Having been in the business for almost three decades, we have had a front-row seat to the evolution of travelers’ needs,” he says.

PPG’s agility has become a defining strength, particularly during the pandemic, when global aviation ground to a halt. Instead of retreating, Song continued forward with transformation.

“We decided to embark on a tech transformation journey, because we believed this was the right thing to do for the future of the business,” he says.

PPG invested heavily in proprietary digital platforms, streamlined processes and new ways of working.

Today, innovation touches every part of the organization, from AI predictive rostering to robotics and autonomous mobility solutions. Purpose-built platforms such as oneTECO, Smart Traveller and the PPG lounge management system connect operations, revenue and guest experience under one digital ecosystem. Song views this willingness to challenge convention as fundamental to long-term success.

“Entrepreneurs must always be prepared to challenge the status quo and find new business opportunities,” he says.

Creating experiences that feel both global and personal

Consistency is essential for a brand operating on multiple continents. But Song emphasizes that cultural nuance and local authenticity matter just as much. Travelers carry different identities depending on their journey, and PPG designs its lounges with this versatility in mind.

“Our success has been driven by our quest to provide an end-to-end experience that prioritizes passenger

well-being and satisfaction,” he says.

Product differentiation is central to this. From caviar bars in the Middle East to curated art programs and tasting experiences, each lounge reflects both brand standards and a sense of place.

Localization is intentional and deeply rooted in community. The ‘Proudly Local’ hospitality initiative helps to highlight and celebrate local food and culture. In Hong Kong, for example, PPG showcases signature dishes like fish ball noodle soup and its homemade XO sauce, connecting travelers to the destination through flavor.

The airport as a destination

As airports evolve into experiential hubs, Song sees significant opportunities for expansion.

“We believe that airports are destination hubs, where experiences are taking center stage,” he says.

With travelers willing to invest more in elevated moments, PPG is broadening its Plaza Premium First portfolio and diversifying into dining, transit hotels and passenger services. The next five years will focus on

demand-driven growth, digitalization and deeper partnerships with airports worldwide. PPG’s strategy balances strategic investment with long-term value creation.

“It is about striking a balance between significant capital expenditure and long-term returns,” Song says.

At the heart of this forward-looking approach is a commitment to people and to the mission that has guided the company from day one: making travel better.

In Song’s words, PPG aims to create experiences “that travelers can emotionally resonate with,” supported by technology that enables personalization at scale.

In interviewing Song, it becomes clear that PPG’s story is as much about heart as it is about strategy. He continues to dream big, observe closely and build with purpose—the same pillars that carried a single lounge in 1998 to global prominence today.

Adding value in Vietnam

As Vietnam’s aviation market accelerates, SH Airport Lounge is shifting from contract operator to scalable hospitality brand — redefining the lounge as a strategic asset within the terminal

by AIJAZ KHAN

Vietnam’s fast-growing aviation market is reshaping the role of airport lounges.

Once a peripheral comfort, lounges are becoming one of the few terminal spaces where experiences can be intentionally designed. SH Airport Lounge is responding by evolving from a contract operator into a scalable hospitality brand within Vietnam’s airports.

Operated by Noi Bai Aviation Services Joint Stock Company, the network has evolved from the company’s earlier Sông Hồng lounges. The rebrand to SH Airport Lounge in April 2025 marked a move away from standalone contract lounges toward a coherent hospitality brand designed to scale across airports.

“SH Premium Lounge serves high-volume premium travelers — frequent flyers, cardholders and program members seeking comfort, dining and productivity before departure,” Dong Pham Quang,

General Director at SH Airport Lounge, tells PAX International.

Alongside that is a private concept.

“SH Elite Lounge operates on a more exclusive, reservation-based model, designed for privacy, personalized service and a quieter environment,” says Dong.

The distinction speaks to a maturing passenger base. While premium volumes remain high, there is also a growing group of travelers looking for space, calm and a more personalized experience as part of the journey itself.

SH’s independence shapes how the network operates day to day. Without being tied to a single airline brand, the lounges work across multiple carriers.

“SH Airport Lounge’s customers are the most reputable five-star international airlines such as Singapore Airlines, Japan Airlines, Cathay Pacific and Starlux, and domestic airlines such as Vietnam Airlines, Bamboo Airways and Sun Phuquoc Airways,” says Dong. SH now operates more than 26

SH Elite Lounge operates on an exclusive, reservation-based model, designed for privacy, personalized service and a quieter environment

locations across Vietnam. The model allows the company to maintain its unique service philosophy and design direction, rather than inheriting the constraints of any one airline identity.

“Where many contract lounges adopt neutral international designs, SH integrates Vietnamese cultural elements into spatial design and culinary direction,” says Dong.

For international passengers, this introduces a clearer sense of place; for domestic travelers, it reinforces familiarity. As lounges take on a stronger experiential role, those cultural cues become part of the overall hospitality offer, not just decoration.

As passenger expectations continue to evolve and airports seek to unlock greater value from terminal space, lounges are increasingly positioning themselves as hospitality brands. SH Airport Lounge is building its network around this shift — where the lounge is no longer a transitional space, but a defining part of the airport experience.

READERSHIP AWARDS 2026

RETURN TO

HAMBURG!

From onboard caterers to connectivity and all the latest in aircraft cabins, the PAX Readership Awards will once again recognize those in the industry that go above and beyond.

The award winners will be announced on Wednesday April 15, 2026 at the Radisson Blu Hotel in Hamburg.

Award winners will be featured in our May 2026 special post-Hamburg Awards digital issue.

Innovation takes flight at WTCE 2026

Returning to Hamburg, WTCE 2026 brings together the global onboard hospitality industry to explore new revenue opportunities, sustainability solutions and wellness-focused passenger experiences

by JANE HOBSON

The World Travel Catering & Onboard Services Expo (WTCE) returns to Hamburg, Germany in 2026, setting the stage once again as the premier global marketplace for airline and rail hospitality. This year’s event promises a dynamic mix of innovation, collaboration and inspiration across every aspect of the onboard experience.

This fall, PAX International caught up with Shona Thomson, Event Manager for WTCE 2026, to learn more about the upcoming event.

“We have been able to really embed sustainability and passenger wellbeing into the show,” she says. At the same time, the event will spotlight how airlines can maximize ancillary revenue opportunities through smarter, tech-driven onboard retail.

Building on the success of previous years, WTCE 2026 introduces several features designed to reflect the industry’s evolving priorities.

The Journey Circle, a new advisory group made up of airline buyers from Ethiopian Airlines and Austrian Airlines, ensures that the show’s content and exhibitors align closely with real-world challenges and opportunities.

The event’s show floor will feature more than 100 new exhibitors, with fresh ideas waiting in the First Time Exhibitor Village. Hall A3 will be dedicated exclusively to gategroup and its market-leading brands, while the new Drinks Zone in Hall A4 will spotlight premium and emerging beverage suppliers—and serve as the setting for the official WTCE Happy Hour.

Visitors will also find returning favorites like the Tech Trail, guiding buyers toward digital innovators such as Omnevo and Retail inMotion. Complementing these are the Steps to Sustainability and Wellbeing WalkThrough trails, which highlight ecofriendly materials, nutritious foods and wellness-focused amenities shaping the future of travel.

“WTCE 2026 will ensure airline buyers can source everything—from cutting-edge galley equipment and technology to food, beverage and amenity products—while caterers are supported with solutions to drive down costs and maximize partnership opportunities,” Thomson says.

Taking place from April 14 to 16, WTCE 2026 will once again serve as the industry’s meeting point, where innovation, sustainability and collaboration come together to define the next era of onboard hospitality.

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PAX readers choose excellence

The PAX Readership Awards return to celebrate the achievements of the industry, as voted by loyal

readers by PAX MAGAZINE STAFF

The travel industry’s most prestigious awards ceremony will take place on April 15 at the Radisson Blu Hotel in Hamburg, Germany. The PAX Readership Awards recognize outstanding achievements across the aviation industry, as voted by readers of PAX International and PAX Tech. By invitation only, the ceremony brings together nominees, winners and select industry leaders for an evening of recognition.

“These awards truly reflect the voice of our readership,” says PAX Publisher Aijaz Khan. “With participation from suppliers, buyers, service providers, executives and key decision-makers across the industry, we are thrilled to celebrate the innovation and achievements of this year’s winners at the ceremony in Hamburg.”

This year’s sponsors and supporters

AMI Group is the 2026 PAX Readership Awards ceremony wine sponsor. AMI is a global food and beverage solutions company for the travel industry.

“Supporting moments that celebrate excellence across our industry is something we truly value and showcasing our globally recognized wine portfolio is the perfect pairing for the 2026 PAX Readership Awards,” says Jeremy Parsons, CEO of AMI Group.

GIC International Catering is the exclusive airline caterer sponsor.

“As a German airline caterer operating in a highly international market, we view our support of the PAX Readership Awards as a meaningful commitment — especially with the event being hosted in Hamburg,” says Göksel Yildirim, Managing Director, GIC International Catering. “Our boutique philosophy is rooted in German standards of quality and precision, combined with international expertise. We believe this approach allows us to contribute to an environment where innovation and craftsmanship are recognised and celebrated.”

Bayart Innovations joins 2026 PAX Readership Awards ceremony as the amenity sponsor. An inflight amenity specialist, the company designs and supplies premium comfort products — from stylish amenity kits and cozy textiles to children’s kits and branded accessories — all crafted to elevate the onboard passenger experience and make every flight more enjoyable. Its support of this year’s ceremony underscores a shared commitment to celebrating innovation and excellence in passenger comfort.

“At Bayart Innovations, passenger comfort is at the heart of everything we design. Supporting the 2026 PAX Readership Awards as amenity sponsor is a natural extension of

our commitment to elevating the onboard experience and celebrating the creativity and innovation that move our industry forward. We are proud to stand alongside partners who share our passion for thoughtful design, quality craftsmanship and delivering meaningful moments of comfort in the cabin,” Bayart’s Jean-Guillaume Pollet tells PAX

For the first time, PAX is welcoming an association supporter: the Airline Catering Association (ACA).

“We are delighted to support the world-renowned PAX Readership Awards this year. We firmly believe that peer and customer recognition of excellence is among the strongest forms of encouragement, and ultimately a powerful driver for the industry to continuously raise standards and innovate. As an international trade association dedicated to representing the interests of its members – inflight caterers worldwide – initiatives such as these fully align with ACA’s mission and objectives,” says Fabio Gamba, Managing Director of ACA.

Put your passenger experience to the test. Invite a PAX reporter onboard and be featured in our PAX Perspective Verified Airline Review — where real journeys meet expert evaluation.

Our experienced editorial team assesses every detail, from food and amenities to comfort, entertainment and service, offering airlines the opportunity to earn the PAX Verified Award, declared by PAX Publisher Aijaz Khan.

Think your onboard experience stands out? Ready to fly us away?

Contact aijaz@globalmarketingcom.ca to learn more.