PRIVATE CATERING SETS UP ITS KITCHENS AT NICE AIRPORT!
Released on: August 22, 2008, 12:45 am
Press Release Author: PRIVATE CATERING
Industry: Food & Beverage
Press Release Summary: After several months of work and an investment of close to 2 million euros, Private Catering has taken delivery of its new kitchen laboratory and moved to the catering zone at Nice - Côte d'Azur airport. The new production plant matches the development of this young company - until now established in Antibes - which in just a few years has become a key player on the Riviera market of gourmet cuisine for executive aviation.
Press Release Body: GROWTH STRATEGY Moving to Nice airport marks an important step in the development strategy of Private Catering. Faced with continual growth in the business aviation market, it was crucial for the company to increase its production capacity - a capacity restricted until now by insufficient space and the distance from the old kitchen laboratory based in Antibes. With more than 30 000 executive aircraft movements in 2007 and the future construction of a terminal dedicated to private aviation, Nice airport was the obvious choice. However, catering deliveries to the Cannes-Mandelieu airport have in no way been put at a disadvantage, as the new kitchen laboratory is much closer to the motorway access points than before. For Private Catering, the move to Nice has therefore resulted in an increase of the production area, improved accessibility and greater responsiveness; assets essential to ensure the company's continual development.
2 MILLION EUROS OF INVESTMENT Since there was no equipped building available on the area, Private Catering had to fit out a new production unit entirely. Although this involved significant investment at the outset, it will prevent any worries inherent in existing premises with sometimes outdated equipment. Consequently, food security standards and the no less strict air safety standards were taken into consideration from the moment the plans were drawn up. To ensure compliance with European health standards, only the very best sufficed: the way in which products circulate within the kitchen laboratory, the architectural design of the working areas, the materials used and the flooring.. Every effort has been made also to ensure flight safety: the laboratory is under 24-hour video surveillance (360° cameras equipped with motion detectors). Access is controlled via a biometric recognition system, restricting entry to accredited individuals only, whilst access to the departure zone involves even further restrictions. Private Catering now boasts a brand new purpose-built kitchen laboratory, fitted with the best equipment as far as culinary preparation is concerned and organised specifically to suit its activity.
SPECTACULAR PROGRESS Just five years after it was first established, Private Catering has made a name for itself across the market in gourmet cuisine directed to business aviation. By offering top-of-the-range cuisine created by Chefs having been trained in the best Michelin-starred establishments, the company meets the expectations of the most demanding clientele. Private Catering employs 50 members of staff throughout the year - twice as many in the high season - and achieved a turnover of 6 million euros in 2007. Private Catering also offers world-class provisioning services for yachts and luxury villas on the Riviera, in addition to organising prestigious receptions.
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