"We constantly monitor international trends in the sector, and adapt our services to the needs of the modern traveller. The adoption of digital solutions and automation, the adaptation to new sustainable practices from production to single-use packaging, and continuous innovation, are at the core of our strategy," Odysseas Georgiou, the General Manager of Cyprus Airports Food and Beverage (F&B) says.
Georgiou is the first executive to be featured in a new series of interviews being launched in the Hermes Airports online newsletter, Flight Mode. With the aim of highlighting the multifaceted ecosystem of airports, these interviews feature senior executives of companies and subcontractors active at the airports in Larnaca and Paphos and who contribute decisively to their smooth operation and to the overall passenger experience.
"Airports are complex organisations, where Hermes Airports has the coordinating role. Its partners—airlines, ground handling companies, operators of restaurants and retail outlets, as well as other public and private entities—are essential links in the chain of airport operations, as each organization, with its responsibilities and the sector it manages, plays a part in the passenger experience," Hermes Airports comments on the new series, adding, "As for the purpose of this initiative, it is none other than to shed light on the stories, challenges and vision of the people who make up this living community."
In his interview, Georgiou presents Cyprus Airports Food and Beverage's mission, which is none other than offering travellers a superior gastronomic experience, combining international know-how with Cypriot hospitality and identity.
Among other things, he notes that the company collaborates with leading international brands in the catering industry while also pointing out that the promotion of local cuisine holds a special place in Cyprus Airport Food and Beverage's mission.
The full interview can be viewed, in Greek below, with the video followed by a transcript translated into English.
What is the mission and role of your company?
Cyprus Airports Food and Beverage operates at the two international airports of Cyprus, Larnaca and Paphos, operating food and beverage units.
Our company was founded in January 2007 and is a joint venture between CTC - ARI (F&B) and SSP, two international groups with long-standing experience and expertise in the management of food service areas, in airports and railway stations.
SSP specialises in the creation and operation of catering facilities within airports and train stations in over 40 countries for the last 60 years.
Leveraging international expertise, combined with local hospitality, experience and identity, our mission is to offer our travellers a superior culinary experience, transforming every airport stopover into an unforgettable moment. Our organisation is not limited to providing food and beverages, but strategically invests in the total passenger experience.
How do you evolve your product and the options you offer?
Our company collaborates with leading international brands in the catering industry, incorporating best practices, innovative solutions and high quality standards.
With many years of experience in mass catering, we have in-depth knowledge in the operation of high-flow units, staff management and the provision of excellent service.
We constantly monitor international trends in the sector, and adapt our services to the needs of the modern traveller. The adoption of digital solutions and automation, the adaptation to new sustainable practices from production to single-use packaging, and continuous innovation, are at the core of our strategy.
A good example is a new trend, the transportation of food and drinks for consumption on the plane, which has emerged in recent years, where the passenger easily and conveniently has the opportunity to transport and enjoy their food during their flight. This new concept is widely promoted in our Airports, and communicated in English as 'Food for Flight.'
The promotion of local cuisine holds a special place. Our menus include traditional recipes, such as kleftiko, koupepia, meatballs and other local delicacies, as well as delicious creations with local products, such as halloumi in various preparations, highlighting the Cypriot gastronomic identity.
At the same time, many of our units have 'open' kitchens and bars, - in English you would hear it described as 'Open Kitchen' or 'Live Cooking,' enabling passengers to monitor the food or drink preparation process, enhancing the sense of freshness, transparency and trust.
What is your collaboration with the airport management company?
Our collaboration with the management company Hermes Airports, is close and long-term, based on constant communication, joint planning and mutual commitment to improving the passenger experience.
An important milestone was the successful upgrade of the catering areas, initially at Larnaca Airport, then in Paphos, and now with the expansion of the two airports, fully utilizing the available infrastructure and creating a modern environment of high standards.
What is your closing message?
Cyprus Airports F&B does not just offer catering services. We offer experience, quality and culture. With international expertise, local identity and continuous development, we have established ourselves as a model in airport food service management.
Thsi interview first appeared in the 19th issue of Hermes Airports' online newsletter, Flight Mode. Click here to view it.
