Why do Airline Caterers Have a Bad Rap Airline catering has a long-standing bad reputation, and much of it comes from history, logistics, and perception rather than the current reality. Here’s why airline caterers often get a bad rap: 1. Extremely Tough Operating Conditions Airline kitchens face constraints few restaurants ever deal with: Food must be prepared hours before service, sometimes the day before. Dishes must withstand reheating at 30,000 feet in convection ovens. Every ingredient must meet strict safety and storage rules. Space and equipment are severely limited onboard. The result: it’s difficult to produce restaurant- quality food under airline conditions. 2. Pressure to Keep Costs Low Airline catering margins are razor thin. Many airlines budget $3–$10 per passenger for meals in economy. Even premium meals must meet cost and weight restrictions. Consumers expect “fine dining,” but budgets and logistics make that nearly impossible on most routes. 3. Altitude Affects Flavor Our taste perception changes dramatically at
Sweet and salty flavors are muted Aromas are harder to detect So even well-prepared food can taste bland or flat unless specially formulated. 4. Historical Reputation Stuck Airline food in the 1980s–2000s was often: Overcooked Heavy on starch Bland Mass-produced Even though quality has improved, the myth of “bad airplane food” persists culturally.
cruising altitude: Humidity drops Air pressure changes
Page 36 | HOSPITALITY NEWS DEC 2025
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