On October 31, Uzbekistan Airways held a presentation of its new in-flight menu, which was created by the team at Ketring LLC and will soon be available on the airline's flights.
The catering service of Ketring LLC has a long history, having started operations back in 1958 with a restaurant opened at Tashkent Airport. Today, the company utilizes accumulated experience, modern production facilities, and a staff of experienced specialists to ensure the full cycle of preparation and delivery of in-flight meals for Uzbekistan's aviation industry.
Recognizing the diversity and variability of people's taste preferences, airline catering services face greater complexity in meeting demands than ground food service establishments. Nevertheless, they strive to take passenger wishes into account as much as possible when developing the in-flight menu.
Zera Emirvelieva, Chief Technologist at Ketring LLC, explained that the menu change is related to its cyclical nature. The process includes collecting feedback from passengers left in questionnaires, which allows for studying consumer demand before the menu is compiled. The work is entirely passenger-oriented, starting from the development of the dish assortment by chefs.
Parallel to menu development, an audit according to international Skytrax standards is conducted, within which options regarding assortment, serving method, and even food reheating temperature are proposed. The menu is considered complete only after it is formalized as a technological card and then a cost calculation card, which determines the dish's price. This menu applies to both domestic and international flights, including control flights.
The approach to the menu and level of service varies depending on the class of service; for example, different standards for serving, tableware, portion sizes, and pricing are established for business class. This also applies to service in CIP and VIP lounges.
Chefs Abduvali Akhadov, Gennady Kim, and Abdusattar Somodov participated in the presentation, contributing to the development by proposing an extensive selection of salads and hot dishes. The new menu promises a level that can compete with premium restaurants.
Depending on the class of service, passengers will have access to beverages, including fresh juices, as well as meat dishes such as boiled kazy and poultry fillet (duck). Cold appetizers include poultry fillet (chicken), duck fillet, meat roulade with dried plums, and a wide selection of cheeses.
The fish assortment will include oily fish, domestically produced salmon, and eel prepared by grilling and smoking. A wide selection of vegetables, dried fruits, and salads with arugula, mozzarella, sun-dried tomatoes with chicken, stracciatella cheese, and smoked duck is also provided.
For breakfast, passengers can choose potato patties with mushrooms and broccoli, pancakes with meat and sour cream, chicken pancakes, as well as a classic omelet with sausage, spinach, caramelized onions, and sun-dried tomatoes.
Hot dishes include 'Minestrone', beef 'Shurpa', and 'Garbjur' with 'Confit' duck. In the meat section, the chefs offer delicate meat, country-style potatoes, beef medallions, festive beef pilaf, slow-cooked lamb in demi-glace sauce, and other items.
Fish lovers will have the opportunity to try grilled salmon, fried pikeperch, Bukhara-style pikeperch, and parchment-baked salmon. Poultry offerings include grilled chicken, Tabaka chicks, chicken roulade with side dishes, 'Confit' duck breast, and chicken cordon bleu.
The dessert table will feature mini pastries in various variations, 'Nafis' cake, and a wide selection of Eastern sweets.
A high level of service is possible due to the availability of modern material and technical infrastructure and qualified personnel. Murod Trobow, Director of Ketring LLC, noted that the enterprise is equipped with modern means allowing it to produce over 5 million meal rations annually. Ketring LLC operates 22 departments that ensure uninterrupted catering not only for Uzbekistan Airways but also for other national and international companies flying to Russia, Europe, and Southeast Asia.
According to Trobow, more than 600 employees are involved in the production process, enabling the preparation of over 15 thousand portions daily while adhering to high quality standards and timely fulfilling orders for all airlines. The in-flight menu is updated twice a year, and for Uzbekistan Airways, each update is a step towards improving passenger service quality.
It is emphasized that every dish is part of the traveler's overall experience, as quality products, thoughtful flavor combinations, and aesthetic presentation contribute to making the time in flight more comfortable and pleasant, which is the key focus of the company's work.
