Whilst I do appreciate the need to keep the brand having new things to post over excited press releases about - slow, steady development of what used to be a leading menu might serve them better.
Anyone who had worked for [insert name of any major airline here!] across more then ten years would KNOW how the food system works. They would KNOW that you cannot get innovative when trying to feed 200~400 at FL390 and a cabin pressure of 8,000ft. They would KNOW that you can develop slightly more interesting things and that range of choice is valued more than what it actually is - I think.
I also think that this 'innovation' is driven by Marketing. If you ask the client what they want - they are always going to ask for more. The knack is to ask the right question.