With more than sixty years of experience, THAI Catering delivers the onboard culinary experience, international and halal food, for all airlines in a one-stop catering service, across first, business and economy class as well as low-cost carriers and special flights.
Culinary
Every step runs under standardised processes certified to ISO 9001, GHP, HAL-Q, HALAL and HACCP.
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Receiving
02
Storing
03
Preparing
04
Cooking
05
Blast chilling
06
Portioning
07
Packing
08
Food tray setting
09
Assembling
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The kitchens
Each has its own space, equipment and temperature control, so every kind of food is produced correctly and nothing mixes.
Divided by cooking type: bake, steam, boil, fry, stir-fry, blanch and soup, with separate zones for Thai and Chinese, Western and special meals, and dedicated areas for Japanese and first-class meals.
Every process is worked by trained staff. The omelette, the popular airline breakfast, is made by hand one at a time.
For food that needs no heat: salad, sandwiches and fresh vegetables. First and business class preparation is separated from economy, with its own space for sandwiches.
Temperature and time are recorded from start to delivery, held in the band that inhibits microbial growth, with random tasting to hold the flavour to the agreed sample.
Three zones: a bakery zone using heat, a confectionery zone using none, and a Thai zone, to prevent food from mixing and to keep temperature under control.
The bakery zone is supervised by a pastry chef with Michelin-starred restaurant experience, and there is a separate chocolate room.
A dedicated area where every step follows Islamic provisions strictly, with separate preparation for vegetables, chicken, beef, lamb and seafood, and storage for raw and finished halal food kept apart from everything else.
Certified by the Central Islamic Council of Thailand and the Samut Prakan Islamic Committee. It begins at the first step, washing hands with halal clay soap.
A kitchen built for traditional Japanese cuisine, every step controlled by a native Japanese chef, from selecting the ingredients to plating with delicate attention.
Authentic Japanese cuisine delivered directly to the passengers of the world's airlines.
Facilities
Beyond producing the food, THAI Catering handles the uplift, the laundry, the stores and the airline lounges.
On the ground
The ground food business, from the bakery and the restaurants to event catering, contract manufacturing and hospital meals.
Bakery and take-home food, freshly baked and cooked each day. Nineteen branches across Bangkok, with franchise enquiries welcome.
0 2592 1142, 0 2356 1111 press 7
A wide selection of snack boxes with beverages, for meetings, seminars and events.
0 2356 1111 press 7, 0 2592 1124-6
Fully off-site catering by chefs specialised in each cuisine, using high-quality produce, fresh herbs and ingredients.
0 2592 1121-6, 0 2592 1155
Original equipment manufacturing to certified, high-quality standards.
0 2592 1128, 0 2592 1140
Hospital meals for patients and individuals, built around health, cleanliness and the nutritional specification the hospital sets.
0 2356 1111 press 7
Aroi Lon Fah, Vibhavadi Rangsit
Daily 07.00 – 14.00
09 0980 3795
Yellow Orchid, THAI Operations Center, Suvarnabhumi
Monday to Friday 07.00 – 14.00
0 2137 2987
THAI Catering Restaurant, Phuket International Airport
Daily 06.00 – 21.00
0 7635 1279, 0 7632 7350
THAI Catering Restaurant, Chiang Mai International Airport
Daily 10.00 – 21.00
0 5392 2287
Inventive
The research and development team carries out research and develops knowledge-based food products, together with the services and processes around them.
“We never stop creating new products for the Infinite customer.”
Analysing, planning and implementing new programmes and protocols into the organisation.
Keeping an eye on developing food trends to improve existing products and study the potential of new ones, so the business stays competitive.
Working closely with the production and marketing teams to create tailor-made products for customer airlines and other business partners.
The team is drawn from food science and from the arts. Knowledge of both fields is the key that lets it create products passengers are satisfied with.