One of the main
areas for competition among the top airlines is the battle to secure Business
class passengers; one aspect that airlines focus on in order to excel against
their competitors is the choice of food that is served on-board flights.
Business travelers from all around the world fly with these prestigious
airlines; they come from a variety of cultures, which observe a variety of
traditions and rules, in order to cater to all these passengers airlines have
created menus which aim to satisfy a range of dietary needs and specifications.
Qantas’s menus
for First and Business class passengers have been created by Neil Perry for the
last 16 years. Their food is available both in-flight and on the ground, in the
luxury First and Business class lounges.
His approach to creating a great menu is focused heavily on the
effect flying has on taste. Due to the low humidity, flavors are muted in food
and drink; this is due to the receptors in the tongue becoming dry. As a
result, menus are created with carefully sourced produce. Fish and meat are
only seared before they are transported to the aircraft – they remain raw in
the middle for cabin crew to cook whilst in-flight.
The Business menu is designed to provide passengers with a range
of choices; passengers can decide whether they want to indulge in a three
course meal or simply grab something light to eat. Not only do passengers have
a choice of the type of meal they eat, but also when to eat – for travelers
wishing to use the time on their flight to sleep, they can select a time to eat
that is most convenient for their schedule.
Qantas also stick by the same ethical ethos that many airlines
do, respecting the countries they are departing from and flying to by following
their religious and legislative guidelines. For example, the airline do not
serve pork on flights which operate to Muslim countries.
Cathay Pacific takes a number of things into respect when it
comes to the formation of their menus. Business
class travelers can expect cuisine created with consideration of the
destination, length of flight and time of departure.
The Business class meal service is designed to work with the
body clock, rather than against it of the port which the aircraft has departed
from. As the airline operates service from a variety of destinations, and
therefore caters to a number of passengers from different cultural backgrounds
any and all religious, culture and legal requirements are researched and
accounted for.
Singapore airlines change their menus on a monthly basis across their fleet of
aircrafts. Business class travelers are given a choice of meal and dining
options from enjoying a ‘book the cook’ service which allows passengers to
choose their meals in advance to a selection of classic international
favorites.
Business class passengers can also choose a table service option
where meals are presented on Givenchy tableware and linen tablecloths. All of
the cabin crew present on-board the flights are trained in the art of styling
the food, plating the dishes and presenting them in a way which allows them to
be aesthetically pleasing, as well as tasting good.
Singapore Airline’s specialty is Hanakoireki – a service which
ensures that the airline use a showcase of ingredients unique to the seasons;
it is a traditional Japanese style service with a variety of meals including sashimi,
vegetable appetisers, as well as simmered and grilled dishes, accompanied by
miso soup and
Virgin Australia partnered up with Luke Mangan back in 2011 and
have been working with him ever since; he makes use of the freshest ingredients
and has the menu on a continuous rotation so that Business travelers are
granted variety whilst fling with the airline.
The airline also pride themselves on taking the culture of their
destination into account, for example, when operating flights to America
Business class passengers can choose to enjoy a hot dog whilst watching a movie
and enjoying a cold beverage.
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