When US Airways management came in at American Airlines they took an axe to meal service, effective September 2014, and were shocked to discover that passengers cared about inflight meals. A lot. By August they had restored some of the catering investment.
Still though American’s domestic first class meals aren’t very good, and with cutbacks to special meals, an 18 month shelf life, and myriad other cuts to catering in the name of ‘simplicity’ I’d just assume either eat before or after my flight or pre-order the charcuterie plate.
Lewis Lazare talks to American Airlines about domestic first class catering.
- Survey responses show passengers value red meat options. Expect more variation on the brisket (aka mystery meat). If you ever get a survey on your meal, respond. The airline uses those, even if it sometimes seems just to justify cuts.
Short ribs and brisket work better because they remain moister. New sauces for the brisket and short ribs sampled at the Gate Gourmet kitchens include include one made with creamy brie cheese. To-die-for. Here’s hoping the Carolina-style barbecue sauce sampled last week makes it on the new menus too. Double yum!
- Instead of a once a year total refresh expect gradual evolution of the menu (“the plan starting this year is to slowly introduce new dishes over time, and keep several possibilities in the pipeline should new options not prove popular.”).
- New domestic first class menus are “expected to begin showing up on flights nationwide as early as August or September.” That’s ahead of the previous one year cycle since a new series of first class lunches and dinners debuted in mid-November. Breakfasts and regional jet meals were changed up in February.
Now word on any change in philosophy for what’s in American’s first class snack baskets.