Is it time to eliminate hot nuts in first class? They’re boring and they do not distinguish the product. It’s like airlines aren’t even trying. And that’s why coming up with a replacement seems like a real opportunity to wow customers with something different.
Since American Airlines wants to pivot to offering a premium product, but doesn’t seem to know how, I’ve been thinking about ways they could go premium without spending much more money. After all, even as they say they want to be premium they just cut second drink service on longer coach flights. My first suggestion was that improving their onboard coffee would be a good start. And they could do that in coach which is where most passengers fly.
So what would it mean to offer a real premium product, and not just a ‘me too, but slightly less than’ version of United and Delta? One real opportunity for an airline to distinguish itself would be to recognize that it’s time to replace the hot towel and hot nuts first class rituals.
As some online commentators would like to see:
[H]ot nuts in first class are the airline equivalent of your grandma’s candy dish. Once iconic. Now just sad, always stale, and vaguely suspicious.
Every time that tiny ramekin of lukewarm, over-roasted mystery legumes shows up, I wonder: “Is this what luxury tastes like? 2007?”
So here’s my modest proposal at the same or less overhead to AA. Two alternative snacks that might not taste like they’ve been aging in a pressurized drawer since the Bush administration:
Option A: A single, delicious parmesan shortbread cookie — fancy, flaky, and no risk of accidental dental work.
Option B: Little crackers and a tiny tapenade dip cup.
There is a certain sameness to the nuts. I usually decline them, or if I don’t it’s because I miss my window and I don’t want to be rude as a flight attendant is placing them on my tray. There’s just so little variance in the product, outside of that time when disgraced former United CEO Jeff Smisek’s cost-cutting meant that whole cashews were replaced with cashew pieces.
Now, some airlines ‘mix’ it up a bit. A more premium version might be mostly cashews.
There’s the Hawaii nut mix, with candied dried pineapple.
Or the local flavor of Hawaiian Airlines macadamia nuts.
I always loved the British Airways premium cabin nut mix, to be honest.
And I do like American Airlines olives, which I eat and usually leave the nuts.
During the pandemic, American Airlines had hopes of keeping cost cuts even once the worst was over, and instead of bringing back first class meals replacing them with something that “still has a premium feel but is different and more modern.”
What would more modern and more premium look like for the pre-meal drink accompaniment?
- Mini Antipasto Skewers. Bite-sized skewers with things like mozzarella pearls, cherry tomatoes, olives, basil, or roasted peppers.
- Spiced or Sweet-Roasted Seeds. Pumpkin or sunflower seeds roasted with gourmet flavorings (maple-chipotle, thyme & sea salt).
- Artisanal Crackers with Individual Spreads. Crackers made from grains like spelt or quinoa. Accompany with spreads (herbed cheese spread, hummus, or tapenade).
- Small “Amuse Bouche” Canapés. Mini crostini or petite tarts with interesting toppings (whipped goat cheese, roasted vegetables, smoked salmon). This would obviously be a bit pricier.
- Individually Wrapped Specialty Chocolates. Maybe replace the drink accompaniment with something after the meal like petit fours? Filled chocolate bonbons perhaps or macarons, to pair well with post-meal coffee or tea.
- Savory Shortbread Bites. Buttery, crumbly shortbread made with herbs, aged cheese, or even black truffle. Or, better yet, I can’t even tell you how delicious the crepes fourrees are that Air France serves, but maybe place them in a ramekin rather than serving in the box?
Some of these are a bit pricier, so not the sort of thing that Devon May would ever sign off on at American Airlines. But an airline that wanted to differentiate its first class product, create more of an experience, and compete for higher margin business seemingly could do so with a bit of creativity.
The truth is, of course, that airlines want to balance premium perception, cost-effectiveness, and simple service.
- relatively long shelf life
- minimal labor to serve (no complicated prep or plating)
- stored and distributed efficiently with limited risk of spoilage
You’d be more likely to see gourmet popcorn, artisanal cheese crisps, and spiced or sweet-roasted seeds than antipasto skewers or canapés.
Hands off my nuts!
I’ll eat them every day and twice on Sundays.
I kind of like them. As long as they’re warm! I’ve had a couple of experiences where they are not and it’s just not the same.
Fact is that First Class has always been a total scam designed to pander to egos not reality.
Seriously, is an extra 3 inches, some free booze and mediocre food REALLY worth $4,000 on a 6 or 7 hour flight…. jeez, that’s 2 nights at the Ritz Carlton in Paris with dinner and wine in their Michelin rated restaurant…..
And don’t start with the “lie flat” thing because if your flight isn’t more than 10 hours, but the time you convert and settle in – it’s time to return to your “upright” position
1900’s comment of me – Matt: “adores” hot nuts made me laugh so hard . Thank you for making me laugh at the end of the day : )
AA still under contract with current coffee supplier. It will be a while before they make a change.
Pilot pellets, the nickname for the nuts given by our FAs. How about a choice between hot nut and one of Gary’s bougie snack ideas. Let the passengers decide, then go with that. As long as the pilots still get nuts.
I love the nuts in domestic First. Especially the cashews. And they absolutely must be warm. When possible, I ask for seconds on the nuts! With how bad some meals are, the nuts are sometimes the only good tasting thing served.
How about having enough single malt scotch. Often they do not even have one bottle. Nothing says first class like Dewars
Have to disagree….love the warm nuts. All those suggestions seem forced and trying too hard. Warm nuts are easy and a nice treat. When was the last time you had warm nuts on the ground?
Shortbread? Crackers? Could they think of anything drier and more likely to make a dusty mess? I don’t even like nuts and I would choose nuts over those.
I love the warm nuts on AA, when they’re warm and fresh. When they took them away briefly a few years ago, I was so disappointed, and I sent a letter to plead for their return. They are one of the only consistent service items in premium cabins on AA that have survived for decades. I do think that a choice of the warm nuts or another premium drink accompaniment would be a welcome change.
Totally have to agree about Air France’s crepes fourrees (also known as cheese filled Gavottes.)They are beyond delicious, and get the Air France experience off to a great start. Luckily, I discovered you can also buy them on Amazon, and at $12.95 for a little box, still cheaper than buying a business class ticket to Paris to get them. (An Air France FA told me that they are so popular that Air France actually puts two per business class onboard, so dont be afraid to ask for seconds!) a and once in France, you can buy them anywhere.
Totally have to agree about Air France’s crepes fourrees (also known as cheese filled Gavottes.)They are beyond delicious, and get the Air France experience off to a great start. Luckily, I discovered you can also buy them on Amazon, and at $12.95 for a little box, still cheaper than buying a business class ticket to Paris to get them. (An Air France FA told me that they are so popular that Air France actually puts two per business class passenger onboard, so dont be afraid to ask for seconds!) a and once in France, you can buy them anywhere.
I like the nuts.
Lol. Entitled rich people problems.
It appears that nut allergies are only found in Economy. Must be the inverse of Spock logic. Personally, at my age, I’m in the “leave my nuts alone” camp.
@Thing 1 — We got some more, dawg. And you’re welcome @Matt. I’ll keep working the nuts, just for you, sirs. For instance, I was pleased to see that @Ely likes his nuts. And that @Pilot93434 wants pilots to ‘get nuts,’ too. Likewise, @Mark likes them ‘warm’ and can’t remember the last time he had them ‘on the ground.’ In fact, @Bruce Garlock admits that it’s ‘just not the same’ when our nuts aren’t warm. Also, @Steven G Waterfield prefers ‘warn and fresh’ nuts, so much so that he has to ‘plead’ for them. However, @Johosofat hates when anything is ‘dry,’ so I guess it’s time to ‘wet’ those nuts! Just don’t touch @Barry Demchak’s nuts; as he says, ‘hands off my nuts!’
In all seriousness, I’m with @Michael, cashews, for the win.
@Matthew — If you ‘fly,’ then, by global standards, you, too, are an ‘entitled rich person,’ so stop whining, and start getting in on this ‘nut action,’ son. So, tell us, are you for ’em or against ’em? We’re all dying to know Matthew’s hot take on these hot nuts.
@L737 — Sorry, I almost lost your earlier comment on the ‘previous’ page. I do miss those honey roasted peanuts from Southwest (though, I understand why they ‘let them go’ with the all the allergies and whatnot). “I was raised on the dairy” and those peanuts. (That may be a dated reference, but if you look up ‘MAD TV Kenny Rogers,’ circa 2001, it’s physical-comedy ‘gold’–like, they parodied an already absurd show–and it was wild). Just remember, ‘nobody wins in a dairy challenge.’
I love settling into my seat with wine and the warm nuts. Actually, I look forward to it. I can remember when AA served macadamia nuts in FC.
And chincy crap like this is why I don’t fly First Class with AA. If I am paying that much for a ticket I expect a full on premium meal and unlimited drinks (and I don’t mean coffee/soda). Hence why I fly Delta, you can even order your meal well in advance of your flight with them and what am amazing menu to choose from. I really miss how flying use to be back in the day, didn’t even matter what class your seat was you got a hot meal, and also pillow and blanket. Could even take a full size piece of luggage on the flight with you.
If you don’t like hot nuts, just pass them along to your seatmate, who will appreciate a double serving of nuts.
There was a time we had in fact Amuse Bouches. It was right after COVID kinda released to the international flying again, and there was a problem with them:
While pretty tasty, no one knew what the heck to do with them nor ate them because they didn’t know what they were. I had people who thought it was a garnish and asked me why the garnish was on the plate.
The only people that are them were the partner carrier flyers who came over to fly on us. Americans just didn’t touch them, and always asked when the nuts were coming back.
So, inevitably our long suffering chef who comes up with our menu threw his apron in the incinerator and bowed to pedestrian palates and brought back his saltiest of mixed nuts in a warm bowl. You’re welcome, America. You broke our chef again, but your nuts are intact. 😀
In transcon F n biz I recall carrots n celery sticks in a cup with dressing on the bottom. Guess that went the way of the 767.