Used to work for Sky Chefs & judging by the state of plant, equipment, kitchens, salaries & everything else to do with in flight catering, I'm not surprised. There is lots of money but little profit in it. Take note that the quality of the food is entirely dependent on what the customers are willing to pay for & for me the final straw was attending a 'menu meeting' with a top three charter airline & being told that we had to provide per cover; 5 grams of fat, 20 grams of protein, 15 grams of starch etc. You get the picture.