6. Limited Onboard Service Time Flight attendants must: Heat meals Plate quickly Serve hundreds of passengers in minutes Food can overcook, dry out, or cool down depending on timing. 7. Security and Safety Restrictions After 9/11 and subsequent regulations: Handling, sealing, and inspection became stricter Menus became simpler Certain fresh items became restricted This reduced culinary flexibility. 5. Huge Production Volume Airline caterers may produce tens of thousands of meals per day. Consistency at that scale is hard — mistakes or mediocre meals get noticed.
Premium lounges Social media posts from luxury airlines Most mass-market airlines simply can’t meet that expectation. But here’s the reality in 2025–2026: Airline catering is actually improving. Airlines are now investing in:
Better supplier partnerships Regionally inspired menus Healthier ingredients Restaurant-brand collaborations Better onboard ovens
AI-driven forecasting to keep food fresher You’ll see the biggest improvements in premium cabins, long-hauls, and international carriers.
8. Passenger Expectations People compare airline food to: Restaurants Hotels
HOSPITALITY NEWS DEC 2025 | Page 37
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