Why don’t airlines serve good food?

It’s not like that airlines don’t serve good food. You may have a bad experience but I am a regular flyer and I found most of airlines food average. The food quality mostly depends on the airline. I think the food quality on US carriers is not up to the mark and on the scale 1 to 10, I would like to rate them 5. Moreover, they only serve food on long haul routes.

But most European and Middle East carriers like Air France, Emirates, Qatar Airways etc. serve delicious food. I just traveled in Saudi Airlines business class and I had the best ever meal on an airplane.

I do agree that airlines services have changed over a couple of years but in my opinion it all depends on the cost of your ticket. You are paying them for your travel expense not for a premium meal. So, you can’t expect to receive a premium meal. Next time, when you travel then choose a business class ticket, although the ticket price is expensive but for sure your notion of airlines serve bad food will change.

Also read:- What type of foods should I add in my diet to gain muscle mass?

Source:- google

Because people purchase the lowest price tickets they can get and have decided that they do not want to pay more for better food. Everything in the coach section of an airplane is as cheap as possible, including the food. If you want to have improved food at a much higher price, get a business or first class ticket, and you will find the food is very good.

Since individuals buy the least value tickets they can get and have concluded that they would prefer not to pay more for better sustenance. Everything in the mentor segment of a plane is as shabby as could be expected under the circumstances, including the sustenance. In the event that you need to have enhanced sustenance at an a lot more expensive rate, get a business or top of the line ticket, and you will discover the nourishment is great.

The airline business is so much more competitive than you realize. Airlines have been driven for many years to reduce their catering costs. An airline with only a few flights per day from an airport could not achieve any economy of scale in their meal production, and service companies stepped forward with proposals to combine inflight meals with other catering programs. These days, the "flight kitchen" business generally is very concentrated at any given airport, and airlines will request competitive bids to provide meals for their flights, according to the airline's specification and recipes.

The low mugginess dries out our nasal sections, and the gaseous tension desensitizes our taste buds, which is the reason aircraft regularly pick salty stews or zesty curries. Aircrafts arranging another menu will frequently taste nourishment and wine on board a trip before clearing it for open utilization, on account of the variety in taste

The airline business is so much more competitive than you realize. Airlines have been driven for many years to reduce their catering costs. An airline with only a few flights per day from an airport could not achieve any economy of scale in their meal production, and service companies stepped forward with proposals to combine inflight meals with other catering programs. These days, the "flight kitchen" business generally is very concentrated at any given airport, and airlines will request competitive bids to provide meals for their flights, according to the airline's specification and recipes.

Aircrafts used to do their own providing food. Or then again, in any event, some of it. Accept BA for instance. They had enough flights at their Heathrow center point to manufacture and keep up a flight kitchen. Be that as it may, down course, at spots they served rarely, they contracted with a neighborhood provider. In numerous spots the neighborhood provider was really the flight kitchen of the nearby aircraft and the sustenance mirrored that reality. I can recall flying London/Bahrain/Delhi/Bangkok/hong Kong on a BA 747 out of 1978 and getting a few distinct foods on load up.

In those days providing food could be a bit hit and miss. Aircrafts needed better power over the item they were putting forth. A couple of carriers considered this to be a chance and begun either purchasing or setting up flight kitches around the globe so they could supply their very own flights as well as different aircrafts too. Lufthansa and Swiss spring to mind.