Many airports have rolled out gourmet and healthier food options this year however airlines won't allow to be left behind. Believe it or not, airline food has actually gotten better.
Reports from USA Today reveal that airlines are also reforming their food menus to be at par with the improved airport food. Domestic flight menus are being upgraded in most U.S. carriers as they hire renowned chefs and looked for fresher ingredients so they can offer premium passengers better meals.
It was reported that way back in November, Delta Airlines has doubled the number of first class menu items for its quick domestic flights. From a dozen, they now have 24 different food options on flights that travel between 900 and 1499 miles. Possible options include grilled shrimp with roasted corn and tomato salad and lemongrass chicken with Japanese cob salad.
Meanwhile economy passengers of Alaska Airlines can now enjoy Vietnamese banh mi sandwich along with other food items that reflect multi-ethnic flavour.
More so, United Airlines has included duck confit ravioli in its menu as it launched its new premium service between Newark, San Francisco and Los Angeles. To give attention to its health-conscious passengers travelling transcontinental flights, American Airlines has added veggies to their menus.
According to Rick Garlick, global travel and hospitality practice lead at J.D. Power said that improvements have resulted to higher ratings from passengers since 2012. Good food can be a major edge along with on-time performance and cleanliness.
"It can be the next big differentiator for the airline experience," he said.
The menu upgrades might signify that airlines are bringing back the days before complimentary meals were completely taken out. This can also alleviate frustrations of some passengers.
Dean Headley, associate professor of marketing at Wichita State University and the co-author of the annual Airline Quality Rating said that passengers are still not satisfied with the improved operations and baggage handling.
"So maybe food is one way they can say, 'here's a tangible plus'. At least it's one less thing that the traveller has to worry about," he said.
More so, airlines go all out in giving customers the best possible meal. Virgin America has been working with gourmet grocer Dean & Deluca to offer snacks like Cajun snack mix and raw almonds. United Airlines on the other hand, has decided to use cage-free eggs in their entrees. JetBlue unveiled its own blue potato farm and garden at JFK Terminal Five to make its own TERRA Blues chips.
With these great improvements, airline food is definitely getting good.
