The development stage comes according to standards and studies that commensurate with our strategic objectives in our path of achieving operational excellence, enhancing the efficiency of our services, our continuous improvement and innovation. We always work to meet the growing demand and achieve the ultimate operational efficiency. We place food efficiency and sustainability as a priority in all of our operations.

As TRANSOM, we always aim to set new benchmarks in the world of aviation and hospitality and enhance our guests' experience in applying the highest food safety standards. We are committed to implement the strategy of economic diversification and commercial expansion outside the scope of aviation catering in order to remain competitive and face all challenges efficiently. We also competently ensure that we are able to overcome and reach the desired goals.

In order to achieve our main mission of providing catering and hospitality services that are consistent with the highest standards, we must keep pace with the opportunities and areas of growth and improvement to ensure the continuity and sustainability of our success. In a future that is characterized by the rapid technological change and large-scale operating levels, the decisive factor in our creativity lies in the existence of a positive culture that promotes talents and creativity in order to ensure that we maintain our competitive capabilities.

The opening of the new catering facility was a distinct leap in strengthening the position of the TRANSOM Catering and its competitive ability to be the best in the world, as a result of the plans and objectives set and represented in our capabilities and resources that are aimed at promoting the application of best practices in the international airports. This reflects a bright picture and confirms the continuous developments and achievements. This also enhances the growth prospects of the airline catering services sector and encourages us to increase our production capacity in order to adopt additional resources in major catering facilities.