Food Services Inflight Catering
Airlines provide a variety of hot and cold meal and beverage options for passengers depending on the length of the flight. For short flights under 90 minutes, light snacks like sandwiches, pastries or fruit are commonly served. For medium haul flights between 90 minutes to 3 hours, a full hot or cold meal is usually served while premium passengers may get multiple course options. Long haul overnight flights offer hot multi course meals with choices from starters to mains and desserts. Airlines aim to source locally inspired menu items based on the destination of the flight to provide passengers a taste of the cuisine. The catering service is focused on providing freshly made and nutritious meals to keep passengers satiated and comfortable during air travel.
Inflight Catering On The Ground
Inflight catering is a complex logistical operation handled by specialized airline catering companies. They are responsible for procuring, preparing and loading meals onto the aircraft. Large catering kitchens located near airports have dedicated production lines and storage facilities. Strict quality control checks are in place right from receipt of raw materials to the final plating of meals. Standard recipes and portion sizes are followed to maintain consistency. Special dietary meals for vegetarians, diabetics, people with allergies or religious restrictions are also prepared in separate sterile production areas. Once cooked, meals are chilled or hot holding equipment maintain the correct temperatures until loading.
Loading The Aircraft
Large catering vehicles precisely load meals and supplies onto the aircraft through the cargo hold several hours before scheduled departure. Everything from ovens to trolleys and meal trays are carefully stowed away inside temperature controlled holds and galleys. Crew members check and sign after the loading is completed according to meal orders and passenger manifest. Last minute inventory adjustments if required are also made during this process. Exact meal counts for every passenger in every cabin class are maintained to ensure full meal services across all long haul flights.
Meal Service Protocols
Well trained cabin crew members are responsible for managing smooth meal services on board. Standard operating procedures and timelines are followed for each flight. Meals are plated or assembled from individual components onboard just before service commencement. Drinks and snacks are restocked and prepped in advance. For short flights, self service snacks are provided while longer sectors have set meal services. Specific food and drink presentation etiquettes according to the airline branding are enforced strictly by supervisors. Hygiene and safety standards are critical to prevent any cross contamination during galley food preparation.
Delighting The Flyers
A well executed inflight catering operation focuses on delighting customers by exceeding expectations. Creative and visually appealing cuisine presentation is key. Seasonal menus, regional cuisine showcasing and special themed services are introduced regularly. Request for special meal orders like birthday or honeymoon celebrations are specially fulfilled. Feedback and suggestion forms are encouraged from passengers. Complaints if any during flights are addressed immediately by cabin crew and also later through customer support teams. Frequent flyer loyalty programs reward members with priority bookings and preferential treatment during services. Such initiatives have a positive impact on customer satisfaction levels and brand image.
Challenges Of Airborne Catering
Despite rigorous systems being followed, inflight catering presents unique operational difficulties compared to land based catering. Storage and handling of hot or fresh foods at correct temperatures inside the pressurized aircraft galley poses challenges. Limited space onboard also restricts variety of options. Tight loading schedules prior to departure add time pressure. Unpredictable weather delays can disrupt well chalked out plans. Strict aviation safety norms and hygiene standards have to be strictly adhered to avoid any noncompliance issues. Rising costs of quality ingredients and jet fuel impact profit margins if not balanced well with pricing. Addressing all such intricacies calls for expert workforce with relevant skills.
Future Growth Prospects
With continuous rise in air passenger traffic globally, demand for improved catering services is also on the rise. Airlines are ramping up investments in advanced cooking, chilling and storage equipment to enhance offerings. Digitization is bringing transformation with features like online meal ordering, cashless payments and analytics based customization. Healthier and sustainable plant based menu items catering to evolving consumer preferences are gaining ground.
Newer service concepts like buy on board programs allow dining outside scheduled meal services. Outsourcing and strategic partnerships between caterers and airport hotels could lead to more synergized offerings in future. If handled efficiently, inflight catering will continue to be a lucrative outsourcing sector propelling future industry growth.
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1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it.