The multi-billion-dollar airline catering service industry caters to tens of thousands of flights each day. While most passengers do not question where their meals come from and how they are prepared, it is a long culinary process. From purchasing ingredients to preparation, cooking, and preserving the food, large-scale setup and culinary design teams are required for execution.
This article explores behind the scenes how airplane food is prepared and the logistics around airplane catering expeditions. Airplane catering services Airlines generally rely on catering companies to produce and deliver in-flight meals to thousands of passengers each day. These companies continue to innovate meals and the logistics of preparing and packaging them to make them more efficient.
Much attention is put into enhancing customer experience at cruising altitude. Catering companies ensure that the right mix of food economics, size and weight, and customer experience is offered in all travel classes. The consistency of food, along with freshness, flavor, and presentation, are essentials to any in-flight catering.
According to the General Manager of Gate Gourmet , a renowned catering services company, Joe Nunes at New York JFK International Airport, "We create the food in every class as if it's (for) a passenger that's never traveled internationally before. Perhaps it's a splurge or even a honeymoon. We want them to have the best experience possible, and the food is a key part of that experience.
