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.
“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,” says Daniel Hulme CEO.
“Providing a top-class service to our clients whatever the circumstances is simply our reason for being.”
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.
“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.” Daniel Hulme, CEO, On Air Dining.
“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”.