Tasting the flight

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Shafiq, Assi and Helmi honour in-flight services staff

FIVE months ago, the national carrier's catering branch got new management. This week, it revealed a new developments within its facilities to improve performance.

On Tuesday, Abdel-Salam Helmi, EgyptAir In-flight Service company EISC boss, had the courage to invite top aviation officials as well as the media to a briefing on the development process of the company's facilities so far.

"When we first took over responsibility, five months ago, we preferred not to begin with a media show but rather concentrate on the tough tasks of our mission," Stated Helmi. "We had to start at once in work to get the mission done," he added.

Helmi actually was referring to the poor performance of the company which provides catering for all the national carrier's flights. EISC supplies 43,000 meals daily for 60 flights operated by 16 Egyptian and European airlines at Egyptian airports.

"Our current facilities have not been expanded since the establishment of the company in 1976. We have 15,000 square metres of constructions built over 52,000 square metres of land and they still remain the same. Meanwhile, employees increased from 830 in 1976 to 2700 in 2009. The average number of flights daily jumped from 30 flights to 110 flights. Maximum production capacity however jumped from 5000 meals daily to 20,000 meals. We have been over-capacity by 10,000 meals daily," Helmi explained in a presentation to Aviation Minister Ahmed Shafiq and EgyptAir holding company chairman and CEO Tawfic Assi and top aviation officials.

He specified steps and procedures to help the company improve its performance within four elements. "We had focused on the human element: improving employees' payments, and providing required training to improve their performance. Upgrading the work rooms, kitchens, washing and technical maintenance sectors then followed. Equipments and materials had to be reviewed and checked."

According to him, 14 cooling and freezing stores and 2000 square metres of floors have been renovated, 2000 square metres of hung- ceilings and 400 spotlights have been replaced. A new central air condition unit has been constructed.

The renovation process also included replacing internal guideways for meals, electrical circuits and overhauling 300-400 meal carriages every month.

"Besides, the old building has been provided with a comprehensive control system through a network that allows monitoring the site and recording every detail, as the catering building is located within the air-side area and thus should be totally secured," Helmi commented.

Shafiq, acompaigned by top aviation officials toured the halls of the old company where he inspected facilities him self and met with chiefs and workers of the company.

Following the tour, the minister honoured a number of the staff who proved an out-standing performance over the past five months.

"We beleive the human factor is the most important behind any attempt to improve quality. Even that a new company has been established recently for airlines catering in partnership with EgyptAir, still the old one maintains its share of the catering market in Egypt,"commented Shafiq.

A continuous change of management over the years could not however take the company out of being drastically under the level of international catering companies. Such a situation pushed the Aviation Minister to seek a partnership with a leading international catering company to help EgyptAir's catering branch.

This has resulted in the formation of a new catering company three months ago with Lufthansa LSG and Egyptian Aviation Services (EAS).

The paid-in capital for the new company is $10 million, of which EgyptAir owns 70 per cent, giving it the upper hand in controlling the business. Lufthansa takes 15 per cent, the same share as EAS.

Management however will be in the hands of LSG which will operate the catering units in Cairo International and provide the services under the prestigious logo of LSG.

The new company's operational planning will increase the production capacity of the current catering unit at TB2 from 1,200 meals to 7,200 meals daily during 2009. As for TB3 where the national carrier is due to move its complete operation this month, the new company plans to construct a new building over 36,000 square metres in size. "The new building is scheduled to join the service in 2010 with a production capacity of 28,000 meals daily," Helmi concluded.

LSG controls the biggest share of the international market at 38 per cent. As for EgyptAir staff, about 40 per cent of them will join the new company after being retrained.