As the last major airline, Continental, is ending its free meals on domestic flights, airlines are paying more attention to what passengers eat than ever before.
“Air Canada has introduced healthy food options, like vegetarian sandwiches and yogurt parfaits, and Alaska Airlines has a new healthy snack pack. Some carriers are expected to offer combination meals and other promotions similar to those available at fast-food restaurants,” says The New York Times.
The new offerings are in large part the result of the new economics of in-flight food. Kevin Jackson, managing director of consumer marketing for US Airways, said that when airlines gave away food, “the motivation was to minimize cost.” Now that most airlines are selling food, they have an incentive, he said, to “provide better choice and quality for passengers.”
“In addition, the airlines are competing with new restaurants and take-out food businesses in the airports,” says the Times.
Sales are thriving at some airport restaurants in the wake of the end of free airline food.
Airlines are not getting rich by selling food, however.
The gross on a $10 in-flight meal can mean a profit of only five to ten cents, say airline representatives.
But drinks are a different story, which may explain why elaborate cocktails are not being offered almost everywhere.
By David Wilkening
