The biggest difference between both Complementary and BOB is Waste!
Airlines naturally try to prevent this and are looking for more sustainable and ambient solutions to prevent waste.
But let’s get back to the point what should airlines list and how can you make a good honest profit?
The first and most common thing is being put on the nr 1 spot in my humble opinion. They call it the black gold. As it is mostly just water the airlines can earn a fortune on this and I think it would be wise to do so as the waste can be brought back to a minimum with this first combo deal !
NR 1 COFFEE and Cake
Who does not love a fresh brewed coffee with a big piece of Chocolatecake?
It has been proved that selling combination of products will boost your sales as people are experiencing the combination as more value for money ;)
For example, we produce really moist ambient cakes with 6 months ambient shelf life.
NR 2 Crisps or nuts and Soda
Margins on soft drinks, bottled water etc. are good. It is ambient and easy to sell with crisps as a combo meal deal. So again, lowering the risk and increasing your profit. We are developing a crisp box for sales onboard I cannot say anything yet but I will be sure to show you our progress real soon .. (crisp and nut wise )
NR 3 Good old Sandwich
What if you are really HUNGRY, so no snack time. I think a good sandwich will always do the job and tic all the boxes for Man, Women or Chilled.... Just a quick heat up in the oven and your stomach will be filled with warm oven cooked sandwich and fill you with Joy !
The above will set a solid base for your BOB programs. I always advise to keep it straight and simple. Make sure the quality is top. You can never make a bad product out of good ingredients!
I am really curious how you as blog readers think about the above,
Please let me know!
Lots of love,
Until today, fresh food is used on a large scale for inflight snacks all over the world. But is this still the best way to handle your supply chain? And is the perception - we have with fresh food - correct? These questions are already alive for a few decades and the perceptions on this matter are divergent. However, lets zoom in on the inflight catering industry and highlight the pros and cons of both sides.
If we talk sustainability, we can all agree on the fact that we have to face it whether we like it or not. But with this as one of the many criteria a product has to meet, it is not possible to just focus on sustainability and forget about the rest. It would be perfect to replace all products to a sustainable option, but since some sustainable solutions are in early stages, the costs are extensive. In today’s world the real question is, how do I spread my priorities within the current budget?
The question keeping me occupied lately is FAIR TRADE!! Shouldn’t trade always be fair? I personally have a saying which our business always uses, knowing: IF EVERYBODY EARNS SOMETHING NOBODY WILL COMPLAIN! But what is the general perception of what FAIRTRADE means?
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