Travel consultants from Carlson Wagonlit Travel (CWT) had the opportunity to tour an aircraft and an airline catering facility in Sydney recently, as part of an agent incentive organised by Delta Air Lines and airline catering partner, Gate Gourmet.
Left to right is Naheda Mansuri, Catherine Sasa, Iman Farhat, Komal Vyas from Carlson Wagonlit Travel.
Kylie Wilson, National Account Manager for Delta Air Lines said the opportunity for travel consultants to see inside a Delta aircraft and learn how inflight meals are made was an invaluable experience.
“Going behind the scenes gives our corporate travel managers the opportunity to better understand the product they are selling. By actually experiencing it for yourself, it opens up a whole new world,” Ms Wilson said.
To celebrate Delta’s seasonal menu change, Gate Gourmet treated CWT guests to lunch and dessert selected from Delta’s own onboard menu cycle. A tour of the flagship catering facility followed.
Multi travel consultant, Catherine Sasa has been with Carlson Wagonlit Travel for eight years. She said this was her first airline food famil: “It’s an eye-opener for me. The sheer size of the catering facility was mind-blowing. I had no idea the level of organisation and planning that goes into getting food cooked, packed and up to the passengers.
“When our clients now ask us about why they should book with Delta, we can now confidently say we’ve seen and experienced the little things ourselves,” Ms Sasa said.
In Gate Gourmet’s Sydney catering facility, an average of $4million of food is received each month; 7,000 kgs of protein is cooked daily and up to 30,000 meals can be prepared for 23 airlines each day.
“In relation to the changes ahead for our inflight meals, we are really trying to be innovative just by giving our passengers a new flying experience. From 1 December 2016, Delta will offer its passengers a new onboard meal selection every three months,” Ms Wilson said.
CWT girls on tour at Gate Gourmet Sydney led by GG’s General Manager Sascha von Wolfersdorf