Inflight catering has come a long way since its beginnings in the early 20th century. Some of the first passenger flights in the 1920s offered simple sandwiches and drinks to travelers, but meals became more elaborate as air travel grew in popularity. By the 1950s, most airlines offered hot meals prepared on the ground and kept warm during flight. Caterers had to develop specialized equipment like insulated food containers and warming carts to maintain food quality at altitude. In the jet age of the 1960s, longer flights necessitated full hot meals with 3-4 courses. Gourmet and ethnic meal options proliferated to satisfy international passengers.

Inflight Catering Market and Logistics

Today's Inflight Catering is a highly sophisticated operation involving complex logistics. Most major airlines contract large catering companies who prepare thousands of meals daily across multiple facilities. Menus are carefully planned weeks in advance considering factors like cultural customs, religious restrictions, and seasonality. Raw ingredients must meet stringent safety standards for preparation in commercial kitchens. Meals are assembled on board aircraft either as chilled or hot options using specialized storage and warming equipment. Catering trucks carefully coordinate meal deliveries with tight flight schedules at busy airports worldwide.

Menu Planning and Design

Menu planning is a subtle art that balances taste, nutrition, and cost. Caterers work with dietitians and chefs to craft appealing and balanced options within calorie guidelines set by airlines. Regional and ethnic flavors are incorporated thoughtfully. Kosher, halal, vegetarian/vegan, gluten-free and other special diets require specially made substitutions. Meal formats also accommodate preferences, with everything from hot entrées to cold snack boxes. Visual presentation and portion sizing are optimized for the restricted tray table spaces. Research helps predict passenger preferences for continuous menu refreshes. New superfoods, international cuisines, and dietary trends are regularly tested.

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