Air Transport World

Important challenges confront inflight food service industry. (Special Focus Supplement)

The challenge facing the inflight food service industry in today's hotly competitive airline environment can be stated very simply, says American Airlines Chief Executive Robert L. Crandall: "Better food service in less space at lower costs."

Unfortunately, many feel, the industry is not doing a very good job of meeting that challenge.

"The kinds of meals we are serving on airplanes today are little different from those we have been serving for the past ten years," Crandall told last year's Inflight Food Services Association conference. "All too often we are giving our passengers the same old fare, in the same old ways, while the rest of the airline industry is taking quantum leaps forward in technology, efficiency and productivity. …

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