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New BA Club World catering concept [general discussion]

New BA Club World catering concept [general discussion]

Old Feb 14, 18, 6:24 am
  #271  
 
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Originally Posted by choosethedrew View Post
I agree but I get the sense Do&Co were afforded a better budget on the LHR - JFK route, so the two aspects have become conflated. It would be fascinating to see the Gate Gourmet and Do&Co budgets compared...
I can understand why the budget for JFK is higher, but it is an absolute shame that they don't try for an actually consistent product, instead of leading everyone to believe that the new offerings would be available across the network, and then saying, "JK kidding we lied."

Great catering doesn't even require Do&Co. It just requires a little investment. There is no Do&Co in, for instance, PHL, but QR manages some very good catering there.
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Old Feb 14, 18, 7:13 am
  #272  
 
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Originally Posted by DMPHL View Post
I can understand why the budget for JFK is higher, but it is an absolute shame that they don't try for an actually consistent product, instead of leading everyone to believe that the new offerings would be available across the network, and then saying, "JK kidding we lied."

Great catering doesn't even require Do&Co. It just requires a little investment. There is no Do&Co in, for instance, PHL, but QR manages some very good catering there.
Couldn't agree more, the duality of BAs strategy is maddening because it shows what could be achieved should they dust off their £1bn annual profit coffers. I also think it's sad that the role of creating appealing food appears to have been entirely outsourced to Do&Co, it's like BA is admitting it has neither the expertise nor the appetite to come up with compelling menus itself.

My dream is the whole catering operation is in sourced and thoroughly modernised - look at the great food Qantas has and they have an extensive in house catering operation - but I just don't think BA is that interested in food deep down. Not to mention that would seriously go against the grain of late.
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Old Feb 14, 18, 7:27 am
  #273  
 
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Originally Posted by choosethedrew View Post
Couldn't agree more, the duality of BAs strategy is maddening because it shows what could be achieved should they dust off their £1bn annual profit coffers. I also think it's sad that the role of creating appealing food appears to have been entirely outsourced to Do&Co, it's like BA is admitting it has neither the expertise nor the appetite to come up with compelling menus itself.

My dream is the whole catering operation is in sourced and thoroughly modernised - look at the great food Qantas has and they have an extensive in house catering operation - but I just don't think BA is that interested in food deep down. Not to mention that would seriously go against the grain of late.
It's not just going against the grain of late. BA used to own their own flight kitchen operations, but these were sold off over 20 years ago, the Heathrow operation went to GateGourmet. Can't remember who picked the Gatwick one up.

The British relationship with food is frequently an odd one. Often we just look at it as fuel, as sustenance. I used to cringe whenever my old CEO said "grab a bite", as that often meant a working lunch of a hastily guzzled Pret sandwich followed by a dessert of indigestion tablets.

Paying Do&Co - a company which has excitement about food in it's DNA - to be excited about food on BA's behalf is quite possibly the best thing that can be done in the circumstances.
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Old Feb 14, 18, 4:20 pm
  #274  
 
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I feel we need c-w-s’s input here. It’s baffling that his BA sources didn’t keep him informed of this development.
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Old Feb 14, 18, 5:47 pm
  #275  
 
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I didnít bother eating on the BA106 back the other day having been so underwhelmed by the menu.

I did however learn two things from my chat with the UD crew:

1. They agree with the view on here that the Gate Gourmet stuff is just same old replated. And they verified what I had heard from the 107 outbound crew that their trainers said that Do&Co were the caterers for the new service and that they felt lied to in this respect when the discovered that GG retained the contract for non-JFK routes.
2. Chicago will get Do&Co catering?

Working in a large organisation with a 150+ year legacy and going through transformation I have to say I sympathise with the people on the front line, this whole process is a classic example of good idea to modernise and remain competitive but with the poorest execution possible in what is becoming an increasingly public arena and hence increasingly embarrassing for BA. Just look at the title of Rafflesí article today.
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Old Feb 14, 18, 8:06 pm
  #276  
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Originally Posted by Foofighter69 View Post
2. Chicago will get Do&Co catering?
Not a regular here despite my handle - but am on the 294 tomorrow night in CW (with low expectations). Will report back

(Interestingly, CX trialed a short-lived new dining+bedding concept last year and ORD DO&CO was a key player in the execution process.)
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Old Feb 14, 18, 8:22 pm
  #277  
 
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Originally Posted by Disco Volante View Post
I feel we need c-w-s’s input here. It’s baffling that his BA sources didn’t keep him informed of this development.
In all fairness to c-w-s, I’m not sure it’s about sources keeping him ‘informed’.

I would imagine that BA - whenever it suits their purpose to do so - are just as good at spinning to c-w-s as they are to the rest of us (whether that be by BAEC marketing-spin emails, or via the general and specialist media).


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Old Feb 15, 18, 2:00 am
  #278  
 
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Originally Posted by den3aah View Post
Utterly disappointed with all this hype! We should start a petition to fire A. Cruz! What a tool ....
I am hoping the YVR route gets the "upgrade service" in club in June. Is it worth trying out the "improved" catering or shall I order my Kosher special meal instead? The latter never disappoints!

Cheers

AA
Better than starting a petition but a share in BA or its parent company which gives you the right to raise a question at the AGM! If enough people do this...
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Old Feb 15, 18, 2:01 am
  #279  
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Originally Posted by Disco Volante View Post
I feel we need c-w-sís input here. Itís baffling that his BA sources didnít keep him informed of this development.
Originally Posted by subject2load View Post
In all fairness to c-w-s, Iím not sure itís about sources keeping him Ďinformedí.
S2L isn't far off the mark, I don't have an ongoing dialogue with BA's management or anything near that, plus I do have other things in my life apart from flying. So the only news I'm getting - good, bad or indifferent, is the same implementation stage-gates that CIHY is putting up, which are coming of BA's Yammer system. Which shouldn't surprise anyone, and certainly doesn't surprise me. I guess I would caution about trying to take stock at this stage, there's a painfully slow evolution going on and somehow I don't think we are at the end of the path by any means.
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Old Feb 15, 18, 3:38 am
  #280  
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Well the chickens are now flocking home to roost, I don’t think that it will be that long until the new service is pulled.
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Old Feb 15, 18, 3:41 am
  #281  
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Originally Posted by Can I help you View Post
Well the chickens are now flocking home to roost, I donít think that it will be that long until the new service is pulled.
Oh dear. What's happening (if you're able to tell us)?
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Old Feb 15, 18, 4:00 am
  #282  
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It’s just the number of reports and now videos coming in showing how the equipment and routines are not fit for purpose.
The new service is now on the DXB and taking so long that the crew are unable to take their compulsory 40 minute rest break, also it’s now on the HKG which both ways are very late departures and customers want to sleep not sit there for over 3 hours with a tray in front of them.
One of the HKG flights is a A380 which is the first route for this aircraft and even more difficult to deliver, the crew are not getting their 3 hour minimum breaks.
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Old Feb 15, 18, 4:23 am
  #283  
 
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And we all thought that 2017 (BoB implementation chaos, IT meltdown, de-icing issues .....) was the annus horribilis for British Airways ...........
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Old Feb 15, 18, 4:26 am
  #284  
 
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At some point BA needs to reflect on the value of credibility - spin is all well and good when there is a solid base of delivery, but constantly overpromising and underdelivering is more than just disappointing, it's starting to suggest a culture of either inability to deliver or being overly casual with the truth. I would expect an airline to roll out a change of livery or seat/configuration changes faster than BA can roll out new blankets (take old blankets off plane, put new blankets on plane).

Having to invent a new word to pretend bad things are actually good (enhancements!) says it all. If you can't deliver (or have no intention of fulfilling announced improvements) stay quiet - the initial good PR is overwhelmed by the resulting negative PR in the long run.

BA optimists will hope it's just implementation issues and BA pessimists will say it's just more broken promises - either way "investing4U" is increasingly looking like BA crying wolf and hoping someone else is in the hot seat when reality hits. All aisle access!!! (starting 2019.....maybe). New CW seats!! (....still waiting). New bedding and meal service!!! (oops)

I just wish BA would stop spinning and start introducing genuine improvements (or at least keeping up with the competition) without shooting their mouths off first.
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Old Feb 15, 18, 4:33 am
  #285  
 
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Originally Posted by Can I help you View Post
Itís just the number of reports and now videos coming in showing how the equipment and routines are not fit for purpose.
The new service is now on the DXB and taking so long that the crew are unable to take their compulsory 40 minute rest break, also itís now on the HKG which both ways are very late departures and customers want to sleep not sit there for over 3 hours with a tray in front of them.
One of the HKG flights is a A380 which is the first route for this aircraft and even more difficult to deliver, the crew are not getting their 3 hour minimum breaks.
Are you able to explain why you think the service is taking so much longer? This is a genuine question, not a criticism as such - I've never been cabin crew, so have absolutely no idea about how it all works, but am curious as to why having the starters and desserts on display changes the service routine so much. To me that seems to be the main difference with the new service, but perhaps there is much more going on behind the scenes?
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