While most aspects of inflight catering have returned to something resembling normal since those services essentially stopped with the onset of the COVID-19 pandemic, much has also changed behind the scenes, as caterers and cabin crews have adopted procedures to protect against the virus. “We are taking all the necessary steps to make sure that everything is clean and sanitized,” noted DaVinci Inflight Training Institute COO John Detloff. “Passengers are realizing they can have that same high-level service as long as the cabin crews and everybody [involved] takes the necessary measures to make sure that food is safe.”
In this week’s episode of NBAA’s “Flight Plan,” host Rob Finfrock speaks with:
John Detloff, chief operations officer for DaVinci Inflight Training Institute
Roger Leeman, vice president of operations for Air Culinaire
Throughout February, NBAA has marked Black History Month by recognizing the significant aviation contributions of African Americans and emphasizing the importance of ensuring our industry is open and welcoming to people from all backgrounds.
The FAA has been working with NBAA and others to address privacy concerns with the Privacy ICAO Address program (PIA), which recently was expanded beyond the contiguous U.S. to include overwater routes.
Flight data monitoring and data sharing are important tools to help identify potential safety risks before they become serious issues. That said, many operators are uncertain about how they work, what equipment is needed and what this information can offer their operations. NBAA has developed a new, comprehensive resource to answer those and other questions.