Comparison sites such as Kayak and Skyscanner have enabled people to find the best deals for their own holidays, contributing to the decline of the high street travel agent. But with ‘information overload’ a common source of stress, how is the package trip being adapted for demanding travellers?

Would a glass of Champagne and a well-seasoned shish kebab be enough to make you switch airlines? After years of feeding passengers the bare minimum, some airlines are now offering larger portions, gourmet dishes and even ice cream in an attempt to win over economy fliers.

While the masses in economy tuck into another metallic container of disappointing curry and rice, airlines are investing in higher quality in-flight meals for premium customers – upgrading the presentation as well as the content, to improve the mile-high dining experience.

A number of major airlines are now offering a sub-economy tier of tickets for more cash-conscious travellers. With shorter breaks replacing the traditional two week holiday model, airlines are restructuring travel to match more vacations outside of the two-week summer getaway.