Fine Dining

Emirates’ new catering facility solely for first and business class passengers takes premium dining to new heights

Around two hours into the tour of the new Emirates catering facility (EKFC3) at DXB, I have to remind myself that everything I’ve seen is purely for first and business class passengers. From the huge screening machine, forklift trucks and automated tray carriers to the large areas for drinks, cold and hot food – all funnelled onto 34 loading bays – it’s a six-level statement of intent and reminder of the pivotal role food & beverage plays in attracting and keeping premium travellers.

The 65,000sqm facility – the size of around nine football fields – can produce up to 185,000 meals daily and is large enough to accommodate its own monorail, running just shy of 2km.

It’s an airport within an airport. We walk through security machines at the entrance and under a kaleidoscope of international flags, which mirrors the Emirates workforce and global network, before passing more gates with security passes.

It’s not just the size which impresses. I was struck by the end-to-end commitment to hygiene standards, the wash areas, clipboards and processes ensuring nothing is overlooked. This was best illustrated when, shortly after stepping into the lift by the panorama of loading bays, a team descended to clean where we’d been standing – even though we were all wearing covered footwear, white coats and blue hairnets. Washing is as integral as preparation; the 10 washing machines process 2.5 million pieces daily, which arrive via 32 ‘off loading’ bays. The cleanliness message is endorsed on the walls and in the EKFC3 pamphlet.

CAPACITY MEETS DEMAND