Years ago there was a story about former American Airlines CEO Bob Crandall having olives removed from first class salads, saving $40,000 a year. Small savings add up across all an airline’s flights and passengers. So carriers are often very careful about their pennies in catering.
In the spring of 2001 United replaced steak at lunch with gourmet cheeseburgers. Today’s inflight burgers on domestic airlines are much smaller and I find with lower quality meal. They keep figuring out ways to push the savings envelope farther.