In the air transport sector, catering constitutes a key competitive factor, even more so than in other industries. Airlines actively promote it as a highly distinctive and representative feature of their corporate image. The in-flight catering market is complex, encompassing a wide range of activities and organizational models. Some authors have observed that, in this sector, there are more trolleys than chefs, emphasizing that the organization of the service, as well as the methods of transporting meals and beverages, are closely aligned with logistics and distribution systems63. The organizational models adopted by airlines for the provision of catering services are determined by their strategic choices. Certain carriers regard catering as a core component of their marketing strategy, whereas others—particularly low-cost airlines—pursue a “no-frills” approach, which involves the elimination of all optional services. In the latter case, in-flight catering is not included in the ticket price but is offered as an ancillary service: passengers wishing to consume food or beverages during the flight may purchase the items retailed by the carrier. Furthermore, the organizational complexity of airline catering is also due to a range of logistical challenges stemming from various factors, such as adverse weather conditions, uncertainty regarding the actual number of passengers, air traffic congestion, and specific dietary requests. Added to these are the restrictions and directives issued by the airlines concerning space availability, weight limitations, and other constraints, which the catering companies must comply with during the meal preparation and packaging process. In the context of in-flight catering, five main parties are involved: the air carrier, the caterer, the suppliers, the distributors, and the passengers. The air carrier determines both the type and the quantity of meals to be served on board and is responsible solely for the management of the service during the flight. The caterer, who is contractually bound to the air carrier, may either prepare the meals at its own facilities for subsequent delivery on board, or merely assemble meal trays and trolleys to be loaded onto the aircraft. In the latter case, a distinct party—the supplier—is responsible for preparing or providing the products required for the catering service. The supplier may receive orders either from the caterer or directly from the carrier. Furthermore, in certain instances, the caterer and/or the carrier may engage logistics companies to act as distributors of the relevant products and materials. 63 Jones, Flight-Catering, in Becker and Grothues, Catering Management Portrait einer Wachstumsbranche in Theorie und Praxis, Hamburg, 2007, 39; Petrillo, Catering, cit. 62; Tellarini, Il Catering Aeronautico, in AA.VV., Il Nuovo diritto aeronautico, in ricordo di Gabriele Silingardi, 2002, 745. 56 VINCENZO FRANCESCHELLI | SARA D´URSO | ALESSANDRA CORRADO
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