Flying Food Group (FFG) produces exceptional food destined for customers in the airline catering, grocery, food service and specialty markets. Customers include over 70 premier airlines—primarily international carriers—and leading food retailers.
Flying Food Servair JFK (photo) is a $30 million state-of-the-art airline catering facility at New York's JFK Airport. FFG and Air France catering arm Servair jointly operate this kitchen and four others: Chicago O'Hare (ORD), Miami International (MIA), Seattle (SEA) and San Francisco (SFO). Their partnership has lasted over two decades.
FFG produces over 300,000 meals and snacks daily for retail and airline customers. Its network of 18 US kitchens stretches from Honolulu to New York City, assuring freshly made retail products with maximum shelf life and minimal distribution costs. Airline catering kitchens are located close to terminals of major US airports. FFG also maintains a busy kitchen in Shangahai, China. The company has approximately 4000 employees worldwide--80% of them women or minorities.
The Food Safety & Quality team, led by global food safety expert Dr. Paul Hall, assures best practices and procedures in this vital area. FFG kitchens are working towards achieving global food safety certification, supported by a 40-member FS&Q team.
"FFG Caters to Planet Earth."
'Green' practices include a new DFW facility built and operated in accord with principles of the US Green Building Council.
Hybrid High-Lift Truck
FFG's first fuel-saving, hybrid high-lift truck is part of our fleet at O'Hare International Airport (ORD). While being driven, the truck operates on diesel fuel and electricity. During the loading process, the engine can be turned off and the high lift operates solely on batteries--saving fuel and cutting air pollution.