Airlines get more strategic & targeted with inflight catering

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Airlines have been making big strides of late to overhaul their menu offerings to better meet the desires of demanding consumers. Case in point: Delta Airlines’ Shake Shack burger offering has been a huge hit. A great cheeseburger at 35,000 feet? Yes, please! This kind of culinary innovation is capturing the attention of passengers, who have suffered for years with subpar food on flights. The latest issue of The Galley offers some reason for optimism.

Let’s dive in.

Why one size doesn’t fit all at 35,000 feet

A few years ago, a Canadian airline partnered with celebrated Quebec chef Daniel Vézina to create a signature in-flight menu. In Montreal and across French-speaking Quebec, the response was electric. The reaction in Ontario and other parts of English-speaking Canada? Crickets.

It’s a perfect illustration of a simple truth: Passenger tastes aren’t uniform—they’re shaped by factors like culture and geography, but also by season and even flight time.

Airlines are well aware that serving up more flexible, varied, and targeted food and beverage offerings can go a long way toward boosting customer satisfaction. From Shake Shack sliders in business class to regionally tailored meals for economy passengers, in-flight meals are a powerful differentiator.

The world’s highest rated airlines, such as Emirates, Singapore Airlines, and Oman Air, are renowned for their creative, gourmet-standard meals. Despite this, many airlines still take a one-size-fits-all approach to catering, often driven by logistical constraints, legacy systems (hello, spreadsheets), and cost pressures.

The good news for airlines and for passengers is that this dynamic is changing.

INDUSTRY INSIDER

Asian airlines dominate Food & Wine’s global cuisine list

Food & Wine’s 2025 Top International Airlines for Food and Drink tells us one thing: Asian and Arabic airlines are the overwhelming favorites for upscale global travelers when it comes to cuisine. Seven of the 10 on the annual list are based in those regions. See the full list of winners.

In-flight catering services market to double by 2032

The market for in-flight catering is going to explode during the next decade, driven by the rise in global air travel, demand for premium onboard meals, and a growing preference for luxury. Additionally, the shift towards personalized and high-quality in-flight meals is reshaping the catering landscape, with airlines increasingly looking at investing in AI-driven meal customization. [Credence Research]

Shake Shack burgers may be ushering in a new era in airline food

Delta Airline’s partnership with Shake Shack has produced a runaway winner (burgers now account for almost 15% of the 4,500 hot meals made daily at the company’s Atlanta flight kitchen). The hit menu item is the most visible example of how airlines’ push to improve in-flight meals and to meet passenger demand for premium options. [Bloomberg]

A word from our partner

Airlines face major challenges in coordinating in-flight catering, as miscommunication between teams can lead to loading errors, delays, and wasted resources. Many still rely on outdated systems like printed documents or emails, which make real-time collaboration difficult.

Modern in-flight catering software streamlines operations by improving communication, reducing errors, and ensuring that meal provisioning runs smoothly—saving both time and money.

IFCS Aviation Galley Planner is the easiest way to monitor and control the operational functions related to inflight catering, menu planning, and galley loading.

TECH CHECK

Scandinavian Airlines rolling out a new system to boost food quality

By allowing cabin crew to mix and match components with “build-your-tray” model, SAS is building a more modular system that “enhances variety while reducing preparation complexity,” according to FTN News. Additionally, the airline is employing a tiered approach to meal service that ensures that menu offerings tightly align with flight length and conditions. [FTN News]

Wild catering concepts that could actually take off

Barista-style coffee for all passengers, robotic food prep, 100% compostable packaging, and even 3D printed meals are some of the not-so-out-there concepts that could make their way into flights soon. At American Airlines’ new catering facility in Dallas Fort-Worth, for example, automated production lines pack in-flight drinks, sorting good cans from bad ones. [IFSA]

The One Chart You Need to Know

New data from YouGov, the Internet-based market research and data analytics firm, reveals how major US carriers stack up when it comes to onboard snacks, drinks and meals.

The big takeaway: Delta’s meals please the most, but JetBlue’s disappoint the fewest. That’s from a survey of 780 Americans who have recently flown on one of the five biggest U.S. airlines—American, Delta, United, Southwest, and JetBlue. [YouGov]

We want your feedback!

What stories would you like to see covered in The Galley? What trends are on your radar?

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