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Servair is a
The Servair network, composed of Servair, its partners (Alpha, Flying Food Group, Servair Air Chef and Eurest Servair) and its technical support, has more than 100 units throughout the world.
Servair has four main activities:
* Catering, i.e. in-flight food services.
* Handling, i.e. equipping and logistics, which is the loading/unloading of aircraft (pillows, blankets, trolleys, etc.) and the management and storage of hotel products (e.g. preparation of drinks, food, tax free products).
* Ramp, i.e. airport assistance, going from runway assistance to terminal assistance.
* Cleaning, i.e. cabin service, to prepare a clean and comfortable aircraft.
* 9,150 employees
* 755 million euros in turnover
* 7.8 million euros of net consolidated result
* More than 100 units around the world, with its partners
* 45 million meal trays prepared per year
* 200 000 trays per day
* 16,300 tonnes of food products delivered every year
* More than 100 cooks
* 1,000 menus and 5,300 different recipes
subsidiary
A subsidiary, subsidiary company or daughter company is a company owned or controlled by another company, which is called the parent company or holding company. Two or more subsidiaries that either belong to the same parent company or having a ...
of Air France
Air France (; formally ''Société Air France, S.A.''), stylised as AIRFRANCE, is the flag carrier of France headquartered in Tremblay-en-France. It is a subsidiary of the Air France–KLM Group and a founding member of the SkyTeam global a ...
(50,01%) and Swiss catering company Gategroup (49,99%), specialised in airline catering
Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.
History of catering
The earliest account of major servi ...
. Servair has its head office in the Continental Square
Continental Square is a office complex located in Roissypôle on the grounds of Paris-Charles de Gaulle Airport, in Tremblay-en-France, France, developed by Seifert Architects.Paris-Charles de Gaulle Airport
Paris Charles de Gaulle Airport (french: Aéroport de Paris-Charles-de-Gaulle, ), also known as Roissy Airport or simply Paris CDG, is the principal airport serving the French capital, Paris ( and its metropolitan area), and the largest intern ...
and in Tremblay-en-France
Tremblay-en-France (; ) is a commune in the north-eastern suburbs of Paris, France. It is located from the centre of Paris.
More than one-quarter of Charles de Gaulle Airport lies within the territory of the commune of Tremblay-en-France, in ...
.
Servair is a French company with around 10,000 employees, providing restaurant services, equipping and cleaning. It has 130 customer companies. servair and its subsidiaries had a turnover of more than 761.5 million euros in 2010–2011.The Servair network, composed of Servair, its partners (Alpha, Flying Food Group, Servair Air Chef and Eurest Servair) and its technical support, has more than 100 units throughout the world.
Airline service trades
Servair has four main activities:
* Catering, i.e. in-flight food services.
* Handling, i.e. equipping and logistics, which is the loading/unloading of aircraft (pillows, blankets, trolleys, etc.) and the management and storage of hotel products (e.g. preparation of drinks, food, tax free products).
* Ramp, i.e. airport assistance, going from runway assistance to terminal assistance.
* Cleaning, i.e. cabin service, to prepare a clean and comfortable aircraft.
* 9,150 employees
* 755 million euros in turnover
* 7.8 million euros of net consolidated result
* More than 100 units around the world, with its partners
Catering
* 45 million meal trays prepared per year
* 200 000 trays per day
* 16,300 tonnes of food products delivered every year
* More than 100 cooks
* 1,000 menus and 5,300 different recipes
Cleaning and logistics
* 365,000 aircraft handled every year * 39,000,000 seats cleaned per year * of carpet cleaned per year * 217 vehicles including 41 heavy duty vehicles * 365,000 interventions with reduced mobility passengers * 40.5 million newspapers and 11 million magazines supplied per yearQuality
* 40 hygiene, microbiology and quality experts * 17 units certified ISO 9001 v2000 * 50,000 analyses per year realised by the Servair laboratory, COFRAC accreditation award * 7 international experts monitoring the scientific committeeHistory
* 1971: Creation of Servair * 1974: Servair has 520 employees * 1975: Creation of Servair Lyon * 1986: Servair provides restaurant services for presidential journeys * 1990: Creation of Armement Cabine et Nettoyage Avion, a company specialising in cleaning and equipping aircraft * 1990: 20 million trays served per year * 1990: Servair continues its establishment in Africa with the creation of DAKAR Catering * 1991: Opening of Jet Chef at Le Bourget * 1992: Opening of the units Servair 2, Orly Air Traiteur (OAT) and CPA at Roissy * 1995: Servair is present in 14 countries * 1999: Creation of Culin’Air Paris with Star Airlines and Bruneau Pégorier Catering * 2000: Servair serves 40 million meals per year * 2001: Opening of Special Meals Catering, a kosher production unit in Paris * 2002: Opening of Mali Catering in Bamako Airport * 2003: Opening of the new Servair laboratory * 2004: Inauguration of a new kitchen in Mauritania * 2005: CPA has transformed itself into a catering centre specialized in long-haul activitySee also
References
External links
* {{Authority control Airline catering Foodservice companies Air France–KLM Aircraft ground handling companies Food and drink companies of France Business services companies established in 1971 French companies established in 1971