Main question is above. My general understanding is other than a handful of exceptions (ie Emerites first), all airplane food is made ahead of time and reheated in the galley. There’s almost never made-to-order food or a kitchen on board. I’ve flown business class a few times and the difference in the food quality is astonishing. It’s not just that it’s served on real plates, but things like the tenderness of the meat and texture of the pasta are significantly better. You can genuinely get a medium-rare steak in business class and most beef in economy will be tough and overcooked.
So what goes into this? How is the food preperation so different? Are there different techniques to prep and reheat? Is it really just the quality of ingredients? I’m specifically curious about hot meals.
Comments
The same thing that makes a $10 frozen meal taste better than a $2 frozen meal. It’s better food. Even if you’re preparing ahead, food quality is going to make a difference.
They have higher quality ingredients in business, Economy food is just reheated but Business is cooked a bit differently and prepared better, and Business food is given more attention to by staff making it significantly better.
I noticed that bringing food out in courses really helps. You can microwave/steam/heat per different needs and instructions
“Why does better food taste better?”
I am not an expert, but based on my observations:
There might be additional considerations, but I would expect these to be the driving force behind the difference.
Marketing: Like any product, catering to different price points causes different specification targets. More this/less that for each flight class. Check out napkins at any restaurant, thick paper, thin paper that falls apart? The experience is the product.
Also realize, when in flight, due to high elevation/pressurization level, they found that foods must be seasoned/salted more heavily for in-flight consumption or it will be extremely bland. Just that change can alter the perception of the food “quality”.
Yes, it’s all cooked off-premises and brought in then reheated on the plane. But in the same way that a Tesco Value ready meal is going to be much worse than a Sainsbury’s Taste The Difference range, or a Marks & Spencer one, or a Charlie Bigham one, different quality levels exist in the food between cabin classes. Higher cabin classes may also get more courses (a salad & starter, main and a dessert is a very common setup) whereas economy might only get the main, or a main & dessert.
The presentation is also different which does help. Economy will have a foil tray of food plopped down on the tray table and plastic cutlery, whereas business & first will have every course presented on plates or bowls on a tray with thick napkins, silverware, salt & pepper shakers etc.
everything that makes a luxurious experience better lol. better ingredients, carefully curated menus based on trends and seasons, high-end chefs, attention to detail and meticulous preparation and cooking, better service, more visually appealing (you eat with your eyes first.) etc. it’s a luxurious experience like most others, every step and procedure is closely scrutinized to refine the experience for the user.