From Sky Retail to Food-to-Go Innovation: Joe Harvey on 20 Years of Travel Catering Evolution
posted 29th October 2025
From Sky Retail to Food-to-Go Innovation: Joe Harvey on 20 Years of Travel Catering Evolution
Few people have seen the travel catering industry evolve quite like Joe Harvey. With over two decades of experience that spans inflight retail, onboard technology, and now food manufacturing, Joe’s career covers every link in the chain. Today, as Business Development Manager for Travel at Deli Lites Ireland, he brings a fresh perspective to the fast-changing world of food-to-go in travel, where passenger expectations, social media, and culinary innovation all come together.
A Career Spanning the Skies
“I’ve been in the industry 20 years this year,” Joe begins. He started his journey with Aer Lingus, working on its buy-on-board programme when the concept was still new. Over six years, he helped grow the business alongside his mentor, Maria McConnell, whom he remembers fondly.
From there, Joe joined Tourvest Retail Services in 2011, shortly after they secured the British Airways duty-free contract. “For the first two to three years, I looked after the crew engagement programme,” he recalls. “We also worked with Virgin Atlantic, South African Airways, and Kenya Airways. It was great fun.”
A highlight from that time was the Best of British trade show in 2012 for BA crew, a five-day event that became, in the words of the then CEO of British Airways, “the biggest ticket in town.”
As Head of New Business, he went on to help win the Ethiopian Airlines contract before joining Retail inMotion, where he led the global boutique development function that supported inflight duty-free programmes for Etihad and Cathay Pacific.
When COVID-19 disrupted the industry, Joe shifted to consulting with Omnivo, a technology company specialising in onboard ePOS and e-commerce systems. There, he played a key role in securing clients including Virgin Australia and Icelandair, expanding his expertise into the technology side of inflight retail.
Now, at Deli Lites Ireland, Joe has completed what he calls “the full 360-degree journey.” He joined Deli Lites as Head of Business Development for Travel. “We started with JetBlue,” he says, “and this week we’re signing our eighth new customer in the travel sector.”
A New Era for Food-to-Go in Travel
With experience that connects catering, retail, and technology, Joe sees the airline food-to-go landscape through a wide lens.
“There’s been a real shift,” he explains. “It used to be quite generic, with a one-size-fits-all approach. Passengers today are much more diverse and informed.”
Social media, he adds, has transformed how people think about food. “People review meals in real time, share their thoughts instantly, and those opinions spread quickly. Even when I go out for dinner with my lads, they’re straight on TikTok looking up where to go. That same behaviour now influences how people perceive airline food.”
This evolution means airlines are no longer focused purely on sales. Instead, they are designing menus that reflect their passengers’ preferences and lifestyles.
“Buyers today want to understand the nutritional profile of every product,” Joe says. “They ask about protein content, sugar and salt levels, ingredient sourcing, and dietary options. But there’s still a place for indulgence. Travel is an experience, and passengers still want that moment of comfort.” He adds that “people going on holiday let themselves have that treat”.
That balance between wellness and enjoyment sits at the heart of Deli Lites’ innovation. Joe highlights their salted caramel brownie, launching this autumn through Discover Air, as a perfect example. “It’s absolutely divine” he smiles. Equally, they’ve designed their sandwiches, wraps, toasties, oats and salads with the finest quality ingredients to account for the healthy and fresh options passengers crave.
The Passenger Comes First
What stands out most in Joe’s approach is his belief that passenger profiling should lead every decision.
“There’s much more flexibility in product ranges now,” he explains. “Airlines are tailoring their menus based on route, customer segment, and travel purpose. It’s no longer about selling the same menu everywhere. It’s about creating an experience that feels right for each passenger.”
That philosophy depends on strong collaboration between suppliers, airlines, and crews. “It’s been an amazing journey,” Joe says. “I’ve met incredible people throughout it all, and I just love it.”
Closing Thoughts
Joe Harvey’s career reflects the wider transformation of travel catering itself. The sector has evolved from duty-free trolleys to data-driven, passenger-focused food experiences that combine convenience and creativity.
At Deli Lites Ireland, Joe is helping airlines deliver food-to-go that is fresh, relevant, and memorable. His team’s focus on quality ingredients and innovation is setting a new standard for what passengers can expect on board.
As Joe puts it: “It’s all about understanding what passengers really want and giving them something that makes their journey just that little bit better.”
At TickEat we celebrate the people and ideas shaping the future of travel food-to-go. From product development and onboard retail strategy to sustainability in catering, TickEat connects brands, caterers, and travel operators to create better passenger experiences.
