"Why do airlines persist in serving us in-flight meals? "
Join Date: Aug 2002
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Well I actually enjoy the meals mostly.
By and large, airline meals are revolting. They are mass-produced, heavily-processed pap.
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CX J class meals in the mid to late 80's were magnificent! QF J class a few years ago I had a superb steak LAX-BNE.....but not in the class of CX stuff in an earlier time...
I still fondly remember Y class CX flights between HKG & Europe, and every Y class pax being offered little glasses of cognac after the meal service, so very refined and ever so enjoyable....
I still fondly remember Y class CX flights between HKG & Europe, and every Y class pax being offered little glasses of cognac after the meal service, so very refined and ever so enjoyable....
Paxing All Over The World
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I think the reason for no large scale installation of Microwaves is weight. Also, the existing system of cokk/chill/reheat has been around for a long time and is used around the globe. For a carrier to introduce a new way of doing meals? Problems and cost from the ordering of the machine, till selling it on.
It will be much cheaper to stay with the status quo and fiddle at the edges for Y. Simpler to alter for C + F. Which is why we've seen the lounge menu leap forward to solve the problem.
It will be much cheaper to stay with the status quo and fiddle at the edges for Y. Simpler to alter for C + F. Which is why we've seen the lounge menu leap forward to solve the problem.
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Well the last time I flew long-haul it was CX LHR-HKG then a 1hr connection to HKG-CEB.
Had CX not been serving airline meals (and bl00dy excellent Cantonese meals they were) then where the hell would I have eaten during my 17 or so hours of travelling?
Had CX not been serving airline meals (and bl00dy excellent Cantonese meals they were) then where the hell would I have eaten during my 17 or so hours of travelling?
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Hi vctenderness,
There is only 1 onboard, which is in the Club World galley. The galley operator from First will come and use it occasionally, usually only for making scrambled egg for breakfast.
Well BA certainly do in First and Club World.
I am wondering how much would cost to have a decent meal in a intra European flight. I am willing to pay something in the region of 10 € for the sake of a decent meal like the ones in the 90's.
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I am willing to pay something in the region of 10 € for the sake of a decent meal like the ones in the 90's.
I certainly suspect the current target price point given to the caterers by the airlines is far below 10EUR.... at least certainly for Economy and Business, they might stretch a little more for First, but not much. Catering is another expense for the airlines, but unlike stuff like fuel its easier to beat down your suppliers for cost savings on food.
Do airlines have microwave ovens on their aircraft? I thought not, but not sure the reason why.
Travelling First Class with BA back in the early 90s was great for food and wine.
Some of the Cabin Crew turned the service of food and wine in to a First Class show.
Both watching the Performance, and eating the food was brilliant entertainment.
Starter with a decent Montrachet, Beef with Lynch-Bages, and puds with Drambuie, all served just like they do at Le Manoir.
Brilliant.
The seats, though, those great big light grey things, were awful.
The pyjamas were great.
Some of the Cabin Crew turned the service of food and wine in to a First Class show.
Both watching the Performance, and eating the food was brilliant entertainment.
Starter with a decent Montrachet, Beef with Lynch-Bages, and puds with Drambuie, all served just like they do at Le Manoir.
Brilliant.
The seats, though, those great big light grey things, were awful.
The pyjamas were great.
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Travelling First Class with BA back in the early 90s was great for food and wine.
Paxing All Over The World
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I recall reading that one US carrier saved a fortune by removing one Olive from each salad. Across a year? Imagine how much they can save by removing 2g of this a stick of that?
Unfortuantely, in this second great depression, the greatest majority of folks only look at the bottom line ticket price and many others have no say as the company has negotiated a bulk deal - which is much lower than the rack rate.
That's why the lounges turned into restaurants, much cheaper to do better food there, than on board for C+F.
Unfortuantely, in this second great depression, the greatest majority of folks only look at the bottom line ticket price and many others have no say as the company has negotiated a bulk deal - which is much lower than the rack rate.
That's why the lounges turned into restaurants, much cheaper to do better food there, than on board for C+F.
Paxing All Over The World
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Indeed Rwy in Sight, your meaning did come across. But those that think the same as you (and me) as a percentage of the pax???
I recall reading that one US carrier saved a fortune by removing one Olive from each salad. Across a year?
I had the pleasure of hearing him talk at a RAeS branch meeting many years ago when he walked into the lion's den at BA's Heathrow HQ (there was an all-out war between the two airlines in those days). Very entertaining speaker.
He didn't mention olives, though,
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There was a story circulating back in the 80's that the Britannia beancounters had figured out they could save X amount in fuel per annum by no longer serving a large orange with their meals.
DaveReidUK,
"BA's Heathrow HQ (there was an all-out war between the two airlines in those days)"
That should have been a very long time ago because I still remember the "No way BA/AA" of a red carrier.
Anyway is the olive story true or is it an urban legend?
"BA's Heathrow HQ (there was an all-out war between the two airlines in those days)"
That should have been a very long time ago because I still remember the "No way BA/AA" of a red carrier.
Anyway is the olive story true or is it an urban legend?
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Because people constantly walking around the cabin isn't going to hinder the FA's as well as annoy other passengers. Not to mention queues for the microwaves. Plus how many meals do you take? What if some greedy guts has 4 or 5? How would such a thing be policed so to speak.
Personally I've never had a problem asking FA's for a drink or snack if they don't happen to be doing a service at the time. Meals have come a long way recently and I can't think of one bad meal in recent years. That is 'good for a plane meal', which can't really be compared to restaurant cuisine so enough of the allegations that I clearly don't know good food.
Personally I've never had a problem asking FA's for a drink or snack if they don't happen to be doing a service at the time. Meals have come a long way recently and I can't think of one bad meal in recent years. That is 'good for a plane meal', which can't really be compared to restaurant cuisine so enough of the allegations that I clearly don't know good food.
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There is good and bad.
On occasions, travelling out of London City, I have connected with an Edelweiss flight in Switzerland. The tray meals they serve have always been appetising - and far superior to those served by their parent company, Swiss.
The worst meal was on a charter out of Gatwick with a company I fortunately cannot remember. The odour of reheated roast lamb, dowsed in vinegary mint sauce was enough to push the whole tray away!
The worst meal was on a charter out of Gatwick with a company I fortunately cannot remember. The odour of reheated roast lamb, dowsed in vinegary mint sauce was enough to push the whole tray away!
BA used to run a scheme for staff whereby if you suggested some thing to save money they would investigate and if plausible you would get a share of savings.
I had noticed that out of London they were bulk loading bread rolls and placing a bread roll on the tray. I suggested they remove the one on the tray.
I received quite a good cash payment and the choice of a sizeable gift from a catalogue for my idea.
They worked out the cost of the bread plus the cost of placing it on the tray as each item had a 'cost' to perform this.
So I'm sure the olive story is true.
I had noticed that out of London they were bulk loading bread rolls and placing a bread roll on the tray. I suggested they remove the one on the tray.
I received quite a good cash payment and the choice of a sizeable gift from a catalogue for my idea.
They worked out the cost of the bread plus the cost of placing it on the tray as each item had a 'cost' to perform this.
So I'm sure the olive story is true.