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March 13, 2012 / oneworld82

Food in the air…

The NY Times recently featured a very interesting article about the challenges of catering at 35,000 ft. As airlines compete more and more aggressively for first class and business travelers, having good food in the air is becoming an increasingly distinctive factor, something that can help an airline gain a different positioning than competitors.

This article will shed further light on the issue!

One Comment

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  1. Ufei-ism / Mar 31 2012 8:55 pm

    I just came off of two long 16 hour flight last week and I must say, the food has gotten better and better over the years. A non-stop flight from Beijing to NY will serve two meals and one snacks. Entrees include a selection of pork, chicken, beef or seafood and generous flight attendants will often times dole out seconds. The snack include a collection of one crustless tuna sandwich, ham sandwich and turkey sandwich. Beer and wine was also an option!

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