Investment, expansion, and efficiency prove the key to On Air Dining’s COVID bounce back.

Remaining open throughout the COVID-19 lockdown, On Air Dining’s focus on investment and efficiency has led to doubling month over month revenue, increased market share, and trending higher than the London private aviation recovery rate.

At a time where the catering and hospitality industries are struggling to restart and keep up with demand, the On Air
Dining team are thriving having made the necessary and forward-thinking improvements to their operations whilst
the country was in lockdown.

“Myself and my fellow shareholders decided on the risky move of investing when the market dropped to ensure our
clients continued to receive the product and service we are renowned for. Providing a top-class service to our clients whatever the circumstances is simply our reason for being” says Daniel Hulme CEO.

CEO, Daniel Hulme believed that Farnborough Airport would recover quickly from the pandemic and made the
strategic decision to bolster the Farnborough kitchen team, launch the On Air Café in coordination with Farnborough
Airport, and invest in infrastructure. Having a team firmly in place along with the onsite café has positioned On Air
Dining to meet the sudden influx of flights with the easement of UK travel restrictions and be a much-needed
resource at the airport for crews, staff members and tenants.

The strategy for the company’s presence at Stansted airport during the pandemic was one of long-term vision.
Stansted Airport is where it all started for On Air Dining over 10 years ago, with a well-established customer base
and relationships with the FBOs. Daniel made the decision to take advantage of the slowdown in movements to
move the operation out of the Diamond Hangar to Inflite Jet Centre we are about to finish expanding the kitchen
space and have invested in a full refit of a brand-new kitchen at Inflite. This move placed On Air Dining in a better
location at the airport to support its customers and allows them to expand their kitchen footprint to better
accommodate wide body aircraft catering.

‘It was important to me that we remain open during lockdown to continue to support our customers and crews in
their effort to get passengers and supplies safely to their destination. It was most certainly a risk, and it has paid off
in customer goodwill, increase in market share, and an ability to cope easily with the recent surge in flights. Taking
advantage of the slowdown in movements to make improvements across both sites is now proving invaluable. I’m
incredibly proud of our success in such a competitive market and feel we are better positioned for continued growth
in the post-recovery market.’ Daniel Hulme, CEO, On Air Dining

Additionally to the investment in On Air Dining, Daniel Hulme launched its sister brand One Fine Dine with huge
success and rave reviews from international media such as GQ, WIRED magazine, and Hello as well as all the major
national press.

About On Air Dining:
On Air Dining is the award-winning private aviation in-flight culinary specialist and concierge company based out of
Stansted and Farnborough airports in the UK. Inspired by the Michelin-star standards of London’s most exclusive
dining establishments, the company has created an expansive fine dining menu along with a unique step-by-step
plating system which ensures that discerning travellers can enjoy the same five-star quality they would expect in
their home, in a restaurant or aboard a luxury yacht in their private jet.

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