Caviar and yuzu sponge? Check. Tiny french crêpes stuffed with fluffy whipped cream? Check. Turbulence-proof in-flight menus that are premium and refined? Check. With aeroplane food getting more and more experimental, taste palettes are flying high and bland meals have taken on new meaning.
The future of the airline industry may be in trouble given the pandemic’s impact on global aviation, but that isn't stopping hungry jet setters from demanding more from their in-flight eating and drinking experiences.
To get people back on board, many innovative airlines have adopted the ‘go big or go home’ approach as a way to revamp aeroplane meals.
Going all out, first-class menus with bottomless caviar and premium ‘sonic seasoning’ tastings are now up for grabs for business travellers, who make up 12% of all airline passengers. As these flyers pay higher rates than other customers when travelling, they can account for up to 75% of overall profits.
As attitudes and mindsets around luxury travel shift and as airlines attempt to woo big spenders with the thrill of OTT sky-high cuisine, eating a rack of lamb or a sumptuous plate of polenta 35,000 feet in the air may become the new norm.
3 key insights:
- In 2020, the number of people not flying anywhere caused the airline industry to suffer a loss of $35 billion
- In the US, the airline catering service industry has a market size of $3 billion, with over 3,350 businesses
- With floor-to-ceiling suites and an emphasis on catering to the luxury traveller, Emirates’ first-class offering scores a 92% satisfaction rating
🍳 Test kitchens of the world’s most experimental airlines are turbo-charging the elevation of in-flight aeroplane dining
🍽️ As the airline industry fights to attract market share by whetting people's appetites, exploring the science behind in-flight food may be one way to level up over the competition
🥗Aeroplane food gets a bad rap, there's no doubt about it. But why does food taste different on an aeroplane to begin with?
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