food trends
Marc Warde keeps it simple when serving up quality, tasty and nutritious Economy meals on board
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hen flying in Economy the reality is that we are, in the most part, eating food from our laps whilst watching TV, a movie or working. So food ideally needs to be forkable! That is, easy to eat with just a fork or spoon. The meal doesn’t need to be super fancy but it does need to be tasty, moist and nutritious. Nine times out of ten, passengers would far prefer to have a really good, perhaps marginally larger, main course than an appetiser, roll and yoghurt. Even a great salad can beat a mediocre starter. It is often a case of less can be more. As airlines revamp their Economy offer with more creative solutions,
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this is where signature foods can really make a difference. The investment has to be worth it as today’s Economy flyer is tomorrow’s Business flyer, or so you hope! I have been in the privileged position of seeing over 100 different airline presentations. Menu design processes vary widely amongst airlines and I believe the most successful airlines are those who are completely open about budget and who have developed a defined culinary direction. Working directly with airlines to truly identify this and create food onboard manifestos is very exciting. Seeing such a large number of airlines does give me a perspective that individual airline chefs perhap don’t have. It’s great to be able to advise an airline onboardhospitality.com