Research & development and innovation
servair attaches the utmost importance to research and development. Aware of the challenges facing the aeronautical and food service industries, and the growing demand for quality catering services, servair invests significantly in innovation.
Its R&D department is dedicated to creating new recipes, improving production processes, developing sustainable menus, optimizing logistics and reducing the environmental footprint. Thanks to a dedicated team of chefs, food engineering experts, logistics and costing professionals, servair is constantly pushing the boundaries to offer its customers unique gastronomic experiences.
This proactive approach to R&D enables servair to remain at the forefront of the industry, responding to the changing needs of airlines and their passengers, as well as Food Service, while ensuring operational excellence and maximum customer satisfaction.
Promoting more sustainable cooking
Vegetarian cuisine is winning over more and more consumers, who are by its enticed by its elegance, flavors and health benefits. It is also arousing the curiosity of chefs and catering professionals who have understood the creative potential it can bring. The Studio Culinaire Servair was one of the first to spot this trend.
Vegetarian cuisine tells a story – the story of its time!
As vegetarian cuisine is a relatively recent addition to the culinary landscape, and its offerings are diverse and varied, it’s important to provide it with a clear approach that reveals its essence in a coherent way.
Vegetarian cuisine is also a tremendous creative opportunity, opening up a field of possibilities and inviting us to explore new territories.
At servair, we have a team dedicated to vegetarian cuisine trends, enabling us to offer a panorama of vegetarian cuisine defined along 6 axes:
- Airline catering
- Food Service
- Gastronomy
- Professions
- Consumer expectations
- Suppliers & products