at Las Palmas Airport serving 8 weekly long-range flights with 400 passengers each, providing 3 meals per passenger.
1. Meal Volume Calculation
- Flights per week: 8
- Passengers per flight: 400
- Meals per passenger per flight: 3 (e.g., breakfast, lunch, dinner or similar)
Total meals per week = Flights × Passengers × Meals
= 8 × 400 × 3 = 9,600 meals per week
2. Ingredient Volume & Variety
Ingredients estimate factors:
- Meals will vary but assume 3 main components per meal (protein, starch, vegetable/fruits) plus sauces, garnishes, and extras.
- Variety will be broad to support allergen-free, vegan, low-carb options, and gourmet menus by partners.
Estimated ingredients per week:
- Protein (meat, fish, plant-based): ~3,000 kg (averaging 300–400 g per meal)
- Starches (rice, potatoes, pasta): ~2,500 kg
- Vegetables/Fruits: ~3,000 kg
- Sauces, spices, oils, dairy, breads, desserts ingredients: ~1,500 kg
- Packaging materials for 9,600 meals
Fresh sourcing:
- Exotic meats, fish, and specialty fruits bunkered in Cape Town
- Local Canary Islands sourcing:
- Fresh fish (tuna, sardines, sea bass)
- Tropical fruits (bananas, papayas, avocados)
- Vegetables (tomatoes, peppers, potatoes, onions, leafy greens)
- Canary Island cheeses and artisan breads
3. Catering Facility Size & Infrastructure
Facility size (rough estimate for 10,000 meals/week scale)
- Total kitchen and production area: 800 – 1,200 m²
- Cold storage & freezer rooms: 150 – 250 m²
- Dry goods storage: 80 – 120 m²
- Packaging & meal assembly area: 200 – 300 m²
- Office & admin area: 50 – 80 m²
- Loading dock & receiving area: 100 – 150 m²
- Waste management zone: 30 – 50 m²
Key infrastructure and equipment requirements
| Infrastructure Element | Description |
| Receiving area & docks | For fresh deliveries from local sources & Cape Town; easy access for large trucks |
| Cold storage rooms | Walk-in fridges/freezers with temperature control for meats, dairy, vegetables, and desserts |
| Preparation zones | Separate allergen-safe zones for gluten-free, vegan, low-carb meals |
| Cooking equipment | Industrial ovens, steamers, combi-ovens, grills, rotisserie ovens, sous-vide systems |
| Meal assembly lines | Assembly conveyors for plating and packaging meals efficiently and hygienically |
| Packaging station | For individual meal packaging, labeling, and sealing for airline and cruise use |
| Quality control & tasting lab | Dedicated room for recipe development, quality assurance, and chef tastings |
| Waste management system | Composting, recycling, and waste segregation for sustainability |
| Staff facilities | Locker rooms, restrooms, break rooms |
| Office space | For menu planning, administration, coordination with partners (airlines, chefs, suppliers) |
| Loading & dispatch | Organized staging area for flight-specific meal batches, refrigerated transport readiness |
Staffing (rough estimate)
- Executive Chef + menu development team: 3–5
- Prep cooks and line chefs: 20–30
- Packaging and assembly workers: 20–25
- Quality control and logistics: 5–10
- Administrative and procurement: 5–7
Summary:
| Parameter | Value |
| Weekly meals to prepare | 9,600 meals |
| Kitchen size | 800 – 1,200 m² |
| Cold storage | 150 – 250 m² |
| Staff | ~60 total (chefs, packagers, admin) |
| Key infrastructure | Receiving docks, cooking & assembly, storage, packaging, waste management |
1. Overview & Scope
- Service Frequency: 8 weekly long‑range flights
- Passenger Count: ~400 PAX per flight
- Meals: Three meals per passenger per flight
- Provisioning Points: Fresh exotic meats, seafood and fruits bunkered at Cape Town, and local Canary sourcing in Gran Canaria, Tenerife, Lanzarote, La Palma, Fuerteventura (e.g. bananas, avocados, papaya, local cheeses, goat meats, fish like dorado, tuna).
2. Procurement & Supply Chain Logistics
a) Cape Town Bunkering
- Exotic meats (ostrich, springbok), seafood (Cape hake, kingklip, abalone), tropical fruits (mangoes, passion fruit).
- Ensure cold‑chain certified suppliers and export permits.
b) Canary Islands Local Sourcing
- Island producers:
- La Palma: goats’ cheeses, honey, plantains
- Lanzarote/Fuerteventura: local cabrito (goat), fresh fish (sea bream), mojo sauces
- Tenerife/Gran Canaria: papaya, avocados, bananas, tropical fruits, local goat meat, cheeses, wine.
- Cultivate partnerships with certified organic and eco‑friendly suppliers.
c) Central Storage & Kitchen at Gran Canaria (Las Palmas)
- Cold rooms for fresh/frozen: arrivals from Cape Town and local islands.
- Dry goods and pantry with regional specialties.
- Blast chillers, vacuum sealers, portioning stations.
- Secure HACCP and airport health‑clearance certifications.
3. Menu Composition & Concept Partnerships
a) El Duende del Fuego (Chef Pedro Hernández, La Palma)
- Ecological, local‑product menus; 95% allergy‑friendly (gluten‑free, lactose‑free, vegan/vegetarian).
- In‑house breads, cured meats, desserts.
- Can co‑design: gourmet allergen‑safe, Canary‑flavor‑infused in‑flight meals: e.g. mojo‑marinated goat, locally baked gluten‑free breads, regional honey desserts.
b) Food‑Instructor‑MGU (Markus Riebel) (food-instructor-mgu.de)
- Known for low‑carb, metabolic nutrition, inclusive dietary options (vegetarian, vegan, diabetic).
- He conducts private cooking and corporate events, health coaching.
- Partnering allows: nutritionally optimized menus that support metabolic health, minimal refined carbs, high satiety among passengers.
- In‑flight meal options could include low‑carb breakfast bowls, protein‑rich salads, energy‑sustaining dinners, allergy‑friendly desserts.
c) Combined Menu Strategy
- Breakfast: gluten‑free avocado‑banana bowl; low‑carb “bread” with mojo goat cheese; fruit from Canarias.
- Lunch: Cape Town spiced grilled fish or springbok; side of Canary potatoes/mojo; vegetable medley; dessert from Duende (honey cake or fruit mousse).
- Dinner: Riebel‑designed protein‑rich low‑carb entrée (e.g. grilled tuna or ostrich), plus local root vegetables; lactose‑free, vegan ops.
- Snacks & starters: tapas‑style bites—papas arrugadas, plantain chips, cold cured meats made at Duende; juice blends, sugar‑reduced desserts.
4. On‑Board Instructors & Culinary Support
- Instructors/Chefs: Travel periodically aboard flights and conduct onboard micro‑masterclasses / tastings. Guide cabin crew in plating and serving rituals. Train crews in meal service & food safety.
- Terminal and Airport Hotel: Extend the same menu philosophy to CanAm Terminal and airport hotel—pop‑up kiosks, health‑food offerings, locally inspired menus.
5. Expansion to Luxury Cruise Lines Cooperation
Align the menu concept and chefs with partners such as Ponant, Azamara, Ritz‑Carlton Yachts, Silversea, Seabourn, Regent—each values regionally authentic, allergen‑friendly, nutritionally innovative cuisine.
- Example: A Canary Islands regeneration voyage with Ponant or Silversea might offer a “El Duende del Fuego x Food‑Instructor MGU” curated menu night—gluten‑free tapas, low‑carb seafood mains, Canary island desserts.
- Health‑conscious passengers: Riebel’s low‑carb and metabolic meals would appeal to active, wellness‑oriented clientele on Regent and Seabourn.
- Chef‑led events: Onboard cooking demonstrations, nutritional talks by MGU, tasting events with Pedro Hernández recipes.
6. Operational Requirements & Infrastructure
- Staffing: Executive chef, sous‑chefs from partner restaurants, nutrition‑trained chefs, allergen‑certified cooks, logistic officers for bunkering.
- Certifications: HACCP, EU airport catering standards, allergen compliance.
- Equipment & Storage: Blast chill, vacuum, portion packaging, specialized dietary labeling. Separate preparation areas for gluten/lactose/vegan meals.
- Transportation: Airport‑secure delivery system onto aircraft; UPS‑style trays and packaging.
- Quality Control: Regular tastings, nutritional analysis, feedback loops with partners/cruise clients.
7. Marketing & Positioning
- Branding: “Canary‐Cape Gourmet: Eco‑Conscious, Allergy‑Safe, Metabolically Smart Cuisine”
- Selling Points:
- Fresh exotic sourcing from Cape Town
- Local Canary producers and flavors
- Inclusive menus (95% allergen‑adapted)
- Low‑carb & nutrition‑focused options (Food‑Instructor MGU)
- Gastronomic credibility via El Duende del Fuego
- Partnership Promotions: Co‑branded menus for cruise lines; wellness events; in‑flight and hotel usage; corporate catering.
Summary Table
| Element | Specification |
| Flights/week | 8 flights × 400 PAX × 3 meals |
| Fresh sourcing | Cape Town exotic meats/fish; Canary Islands fruits, local goat/fish/cheeses |
| Menu design partners | Pedro Hernández (El Duende), Markus Riebel (Food‐Instructor MGU) |
| Meal styles | Canary‑Cape fusion, allergy‑safe, low‑carb, vegan/gluten‑free options |
| Service expansion | On‑board meal preparation training, airport terminal and hotel dining |
| Cruise partnerships | Plug‑and‑play menus for luxury lines: Ponant, Seabourn, Azamara etc. |
| Infrastructure needs | HACCP kitchens, allergen zones, cold chain, packaging, trained chefs |
This concept brings together ecological Canary sourcing, exotic Cape-provisioned ingredients, allergy‑safe gastronomy and nutrition‑driven meal design, enabling premium in‑flight dining at Las Palmas Airport and premium collaborations with Western luxury lines.