PRODUCTION
PROCESS OF
INFLIGHT
MEALS
The process from cooking to loading inflight meals onto the aircraft involves many steps, performed by different sections of our company.
We prepare inflight meals of the highest quality, always keeping in mind the next step of the process, and how the meals will be served by the cabin crew – the main focus of our service.
MENU DEVELOPMENT
The menus are decided after several presentations to the airline.
FOOD PROCUREMENT
We use the finest ingredients, sourced from Japan and around the world,
to prepare a variety of menus for each flight class and route.
COOKING
The cooking process is performed in the following three sections.
Hot kitchen:
Preparation of ingredients and cooking with heat.
Cold kitchen:
Seasoning and cutting.
Pastry kitchen:
Making desserts and breads.
DISHING
The dishes are carefully arranged on serving dishes by the Dishing Section,
and loaded onto trolleys.
GATHER OF ITEMS
The meals, drinks and tableware, all loaded onto trolleys, are gathered in the Loading Section.
ARRANGEMENT FOR LOADING
After the quantity and quality of each item have been checked,
the trolleys are loaded into catering trucks. When everything is ready,
the trucks leave for the airport two hours and 15 minutes before each flight.
LOADING OF INFLIGHT MEALS
DEPARTURE
The flight departs on time.
The cabin crew add the final touches to our inflight meals and serve them to the passengers.
Inflight service and lounge