SriLankan Catering to open facility at Mattala soon
SriLankan Catering, the catering arm of SriLankan Airlines is
confident of delivering better performance in terms of revenue, quality
and food standard this year.
“We are well on our way to cross last year’s revenue mark which was
Rs 5.7 billion with a profit of Rs 2.2 billion. SriLankan Airlines
purchases 68 percent of the meals produced while Mihin Lanka and 12
other airlines purchase the rest,” SriLankan Catering Services Limited,
CEO Sarath Fernando said.
SriLankan Airlines offers more choices. We try to give more and value
for money in all menus. Our flight kitchen provides 17,500 to 19,000
meals per day and has the capacity to produce 25,000 meals a day. With
the second catering facility opening in Mattala airport shortly with an
investment of Rs 2.5 billion, Sri Lankan Catering will be in a position
to expand capacity further, he said.
“We maintain the same standards as any other airline in any part of
the world and have acquired all the food safety related certifications
and standards,” Fernando said.
“We also have won the Mercury award for waste food management.
With the best reputation for hygiene and cleanliness in food, Sri
Lankan Catering considers hygiene to be the key in its operations,” he
According to Fernando, eighty percent of the products are sourced
locally while 20 percent is imported.
Sri Lankan Catering has been awarded the ISO 22000;2005 and HACCP
Codex Alimentarius certification for food safety management and perhaps
the only catering unit with the triple accreditation of ISO 9001;2008
quality management system with UKAS accreditation and ISO 14000;2004
environment management system with SAS accreditation.
Launched in 1979, it is a subsidiary of SriLankan Airlines and
operates as a BOI company.
With a staff of over 1,000, the facility includes a production
kitchen, bakery, butchery, pastry and hot and cold kitchen.
SriLankan catering has embarked on rigorous training schedules with
the help of SriLankan Airlines’ Human Resources and Administration
This includes operational management and equipment handling and
Emphasis is also placed on general staff development to encourage
creative thinking and problem-solving along with quick decision-making
under stressful conditions.
Customer-oriented programs are conducted regularly for staff.
“We have taken these measures to provide an improved service to
"Our reputation as a quality food caterer has been growing over the
We maintain strict controls in every aspect of food operation and
staff are trained accordingly,” Fernando said.