Culinary Expertise

Tradition Respected. Aviation Understood.

Our culinary experience extends across diverse international cuisines, allowing us to create menus that respect both culinary tradition and the practical requirements of airline catering.
From European classics to the vibrant kitchens of the Mediterranean and South Asia, our particular areas of expertise span the flavours your passengers know and love – adapted intelligently for the realities of the aircraft.

Continental, Mediterranean & South Indian mastery

Culinary identity preserved inflight

Adapted for production, reheating & service

Mediterranean cuisine

Fresh. Vibrant. Balanced.

Tremendous potential for modern airline catering — vegetables, grains, legumes, herbs, olive oil, seafood and poultry, balanced beautifully.

Greek, Italian, Levantine & Turkish influences

Mezze, salads & grain dishes

Grilled meats & seafood

Roasted vegetables & fresh herbs

Olive-oil-based preparations

Continental cuisine

Classic Technique, Modern Menus.

Our Continental experience spans elegant appetizers, composed salads, meats, poultry, seafood, pasta and desserts — with an instinct for balance, presentation and consistency.

Classic European dishes

Modern international cuisine

Contemporary business-class presentations

Premium economy & comfort-food concepts

Light, healthy & seasonal menus

South Indian cuisine

Authentic Flavours, Thoughtful Adaptation.

Extraordinary depth from South Asia — puratha, rice, lentils, coconut, curry leaves, tamarind and spices, preserved in identity and adapted for service.

Rice, lentils & coconut

Curry leaves, mustard seeds & tamarind

Fresh herbs, vegetables & seafood

Chicken, Beaf & Mutton

Culinary identity, intelligently adapted

Culinary Adaptation for Aviation — MAK&SCHER

Culinary Adaptation for Aviation

Restaurant Quality Thinking. Airline Practicality.

Food behaves differently in the air. The inflight environment presents unique challenges involving taste perception, texture, reheating, moisture, holding time and presentation.

Recipe Ingredients Cooking Method Cooling Portioning Packaging Storage Uplift Reheating Cabin Service

Every step matters. Our culinary advisory helps identify dishes that can maintain their intended character throughout this journey — from recipe to cabin service.

Food testing & product development

Test Before You Fly.

Before a menu becomes part of an airline’s regular operation, it should be evaluated not only in the kitchen — but in the context of the complete inflight process.

Recipe & ingredient evaluation

Portion & presentation review

Taste & texture assessment

Reheating & holding-time assessment

Airline specification & Halal compliance

Airline menu engineering

Where Culinary Creativity Meets Commercial Discipline.

An excellent menu must also make commercial sense. We evaluate concepts on ingredient cost, seasonality, production complexity, labour, equipment, waste, portioning, packaging, logistics and passenger appeal.

The result: menus that are culinarily distinctive without becoming operationally or commercially impractical.

Food Safety & Quality — Safety Is Non-Negotiable

Airline catering demands disciplined processes: food produced at scale, moved through complex logistics and served in a highly controlled environment. Our advisory considers food safety procedures, traceability, supplier controls, temperature management, hygiene, cross-contamination prevention, special dietary requirements, Halal controls and documentation — working alongside your existing quality systems to strengthen operational consistency.

KEEP EXPLORING

Related Services

In-flight Catering Consulting

Specialist guidance across the complete catering cycle.

Menu Development

Menus engineered for taste at 35,000 feet – and for food cost.

Airline Relationship Management

Building relationships beyond the contract.

Ready to Elevate Your Inflight Dining?

Tell us about your routes, your passengers and your ambitions – we’ll bring the menu.