At the opening ceremony, Group CEO Tewolde GebreMariam called the state-of-the-art development “another remarkable and historical milestone at Ethiopian”, adding that it had become the largest facility of its kind in the continent of Africa. GebreMariam went on to say that the modern facility would significantly enhance the airline’s capacity to offer a varied menu.
The new G+1 building covers a total area of 11,500 square metres and includes an area for food preparation and processing, equipped with highly sophisticated cooking equipment and technology. Features include a large capacity dishwashing, storage units, cold rooms and stores, loading bays, high lift trucks and a dedicated Halal kitchen.
GebreMariam explained that the kitchen would produce varied cuisines from Chinese and Indian to Italian and Halal and many more. “Moreover, Ethiopian Catering being one of our seven Strategic Business Units, it has well positioned itself to successfully accomplish its vision of becoming the most competitive and leading in-flight catering service provider in Africa, while maintaining highest service quality and safety standards,” he went on to say.
As a result of the new facilities, Ethiopian’s new meal uplift capacity will increase from 36,000 to more than 100,000 meals per day.
