Every seat is a shop window. Sell from booking to landing
Pre-order, duty free, food and drink and ancillaries running on one platform, so cabin crew, ground ops and your commercial team all work from the same order.
F&B and duty free are usually two systems pretending to be one
Catering runs one way, duty free another, and the app sells nothing after booking. Passengers feel the seams, and with onboard duty free in decline the F&B upside gets lost in them.
F&B is decided too late
Meal and drink choices are made in the aisle, from a trolley, when the passenger would happily have ordered at home.
Two ranges, two workflows
Crew reconcile catering and duty free separately, so nobody sees what a passenger actually spent across the flight.
Loading is a guess
Without F&B demand by route and rotation, carts fly heavy, fresh food is written off and the best sellers still run out.
Where airline revenue actually sits
Four moments, one order backbone. Passengers move between them without noticing the handover.
Before: F&B pre-order in the confirmation
Meals, drinks and duty free chosen at home and paid for before the passenger reaches the airport.
Onboard: Seatback and own device
Menu and duty free range side by side on the IFE screen or the passenger phone, browsable with no signal.
Service: Galley and trolley in sync
F&B orders route to the galley, duty free to the cart, and crew take payment for both on one device.
After: Delivery and reconciliation
Home delivery or next-flight collection for duty free, with F&B consumption and stock closed off automatically.
What an airline runs on Omnevo
Start with one pillar and add the rest. Nothing needs replacing to begin.
Icelandair sells from the first sector of the day, with F&B pre-order, duty free and crew payment running on one platform instead of three.
Curious what your cabin is leaving on the table?
Book a discovery call. We will map your touchpoints route by route, size the ancillary opportunity and show you what the first sector could look like.