KLM has been operating a new service model in World Business Class since 1 July. Practically throughout the entire flight, WBC passengers can order whatever they like from the Anytime For You menu. What’s more, we’ll even surprise them from time to time with a delicious bite to eat that they didn’t even see on the menu. Food, wine and travel reporter Diederik Swart takes a look behind the scenes in the galley during the new service.
Watch my vlog to see what this service looks like behind the scenes.
When the call-out came for crew members who wanted to get involved in Anytime For You, I didn’t hesitate. After all, what could be more fun than to play restaurant at 30,000 feet?
Fortunately, I was quick enough to respond, and now I’m one of the happy few (few, for the time being) who can start with the on-demand model. For the time being, because they only require a small club of business class specialists to start with. The concept is currently being conducted on flights to Johannesburg and to Bangkok starting in November.
Sleep, graze or dine
The idea behind the new service comes from the fact that passengers will be coming from different time zones. One will have just finished breakfast. Another just wants to sleep. Yet another is in the mood for a small snack, while someone else is ready for supper.
In principle, lunch will be served to everyone at the same time following departure, but passengers don’t necessarily have to take part. Thereafter, they’ll have the opportunity to eat and drink whatever – and whenever – they want throughout the rest of the flight. Hence, Anytime For You.
Passengers can choose from eight different dishes which the stewards and stewardesses will prepare and serve à la minute.
Good preparation makes all the difference
Before performing the service, we have to complete an e-learning programme and attend a one-day workshop. During the course, we go through all the steps. We also make our own lunch as we would do that for the passengers on board. And we discuss the tasks of the various team members, because there are some major differences with other flights. This calls for far more activities – we serve practically everything by hand as we would in a restaurant and we assemble all the dishes in the galley – so we need an extra cabin attendant on the team.
During my first flight to Johannesburg, I had the honour of being that extra CA. Having worked as a chef, I can work in the galley, make all the preparations for the service, assemble the dishes, and coordinate the service – the jack-of-all trades on the team.
Curious to know how this all works on board? Watch my vlog to see what the new service looks like behind the scenes.
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