8 twists and turns of the hand, and the menu’s in perfect order: after being prepared, cooked and baked at the DO & CO kitchens, the time has finally come for the meals to be sent to the airport. ‘Traysetting’ ensures the menus are perfectly presented, after which Dispatch makes certain they’re sent off in good order.
8 turns of the hand: Traysetting at DO & CO
Once the meals have been prepared at the DO & CO kitchens, it’s back to manual work once again: at Traysetting, members of staff use 8-10 individual hand movements to prepare the menus for the flight on the serving trays.
The trays are prepared, up to the hot meal, before being loaded onto trolleys standing ready. The hot meals are transported to the airport separately in so-called ‘oveninserts’, and put in the oven when on the aircraft itself (see: “The hot kitchen at DO & CO”).
Organisation and control: Dispatch at DO & CO
48 hours – that’s the time that passes between a meal being ordered from DO & CO and its departure for the airport. Two days before departure, the meal order for Austrian Airlines is received at DO & CO, or to be more exact, its Dispatch Department. Dispatch is of huge importance at DO & CO: it regulates, organises and controls orders, as well as loading and transporting the meals to the airport. Further Dispatch is responsible for the update and correction of the quantity of menues.
Every loaded trolley is given a bar code containing all the necessary info about the menus. The trolley in question also has a photo of the menu attached to it. In this way, members of staff at Dispatch can ensure the right trolleys are transported to the right aircraft.
After the final check, it’s time to get moving to the airport: this is where the trolleys are received by Skygourmet, the logistical service of DO & CO. Members of staff at Skygourmet sort the trolleys again, before they are loaded onto the aircraft.
By the way: the cutlery used is also washed by Skygourmet on site at the airport, then brought back again to DO & CO clean and sparkling.