Nov. 16, 2020
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
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