LOT taps Michelin-starred chef for Warsaw departures

LOT Polish Airlines has brought on Bartosz Szymczak from Warsaw’s Michelin-starred Rozbrat 20 to design four business class main courses for long-haul flights from Warsaw.

Passengers need to order at least 24 hours in advance through LOT’s booking system or call centre.

The programme runs until 31 January 2026, with backing from the Polish Tourism Organisation.

What’s on the menu

Szymczak’s four dishes work around galley limitations: sous-vide salmon with shrimp croquette and roasted pepper sauce, beef bourguignon with baby potatoes, veal roulades with candied apple and morel sauce, and spinach lasagna with ricotta.

A white plate with a blue rim holding a gourmet meat dish, inspired by Korean Air nutrition, is garnished with herbs and vegetables and set on a table with a fork on the left and a knife on the right.
A plated gourmet dish inspired by Korean Air nutrition features glazed meat with sauce, garnished with herbs, alongside two piped vegetable portions and morel mushrooms. Fork and knife are placed on either side.

The sous-vide approach keeps proteins consistent during reheating, while
the rich sauces help with taste issues at altitude.

Why this works

Most airline chef tie-ups just rotate set menus. LOT’s 24-hour ordering window lets them plan ingredient sourcing, acting more like Singapore’s book-the-cook approach, but with fewer choices.

The tourism board involvement shows LOT sees this as Warsaw destination marketing, not just premium cabin perks.

Testing it for five months suggests they’re weighing whether to expand to other Polish restaurants.

Images courtesy of Lot.

Korean Air Revamps Medical Special Meals

Korean Air has updated its special dietary meal options across seven categories, working with nutrition experts from Inha University Hospital over six months to develop the new menus.

The changes, effective September 1, focus on current health trends and address passenger feedback about taste and variety. All cabin classes can request the meals up to 24 hours before departure.

Key changes

Low-calorie and diabetic meals now include more vegetables and fewer carbohydrates, with lean proteins replacing red meat where possible. Bland meals feature softer fruits like watermelon and pear – additions passengers specifically requested.

Assorted plates of colorful vegetables, salads, fish, soup, cheese, and desserts are arranged on a white tablecloth with utensils and fresh ingredientsโ€”reflecting the quality of SWISS inflight service.

Gluten-free options now utilise rice flour instead of wheat flour, with stricter controls in place to prevent cross-contamination from commercial products.

Low-salt meals limit sodium to 400mg per serving, using herbs and aromatics for flavour instead of salt.

The lactose-free breakfast switched from soy milk to lactose-free Greek yogurt based on passenger preferences.

Industry context

Korean Air’s collaboration with medical professionals suggests they’re taking nutrition more seriously than just avoiding certain ingredients.

The six-month development timeline and university partnership indicate this wasn’t just a menu refresh – it’s an overhaul based on clinical dietary guidelines for conditions like diabetes and cardiovascular disease.

Airlines typically treat special meals as a compliance requirement rather than a competitive advantage. Korean Air’s approach suggests they see these passengers as worth investing in.

Images courtesy of Korean.

SWISS Completes Premium Service Overhaul

SWISS has launched redesigned inflight service for Business and First Class passengers on long-haul flights, completing what the airline calls its most comprehensive service renewal to date.

The changes follow the carrier’s Economy service updates introduced in March, representing a full cabin refresh across all travel classes as part of the airline’s “SWISS Senses” programme.

The economy class service refresh introduced new meal presentation and upgraded amenities.

Airplane tray meal with rice, curry, vegetables, dessert, bread roll, butter, cucumber salad, and a cup of orange juice on a foldable tray table.
A small bottle of Bottega sparkling wine, two plastic cups with drinks, and a dish of mixed nuts on a tray table in a Swiss airline cabin.
A selection of packaged snacks, drinks, and pastries arranged in trays on a counter, as seen in a swiss airlines economy food review.
A SWISS Economy menu card placed on an airplane tray table, with part of the seatback visible in the background.

Inflight Feed reviewed the new economy service on the Bangkok to Zurich route, finding the carrier’s “Senses” concept delivers noticeable improvements in passenger experience.

Swiss Economy Class Review

Business Class changes

The updated Business Class service introduces a Swiss aperitif after takeoff, replacing the standard nuts service with fresh elements, such as olives, alongside the carrier’s signature Alpine Essence cocktail.

A glass of water, a glass of champagne, a bowl of olives on a napkin, and a SWISS Business class menu are arranged on a white surface, highlighting the elegance of SWISS inflight service.
A meal reminiscent of SWISS inflight service on a white table features a meat pie, mustard, crackers with cheese, water, and red wine, elegantly set with a fork and knife.
A bowl of orange soup with a spoon, bread and butter, a glass of water, and a glass of white wine, set on a white table with fork and knife on a napkinโ€”presented in classic SWISS inflight service style.

Meals are now served trayless and include a separate soup course, with each course individually presented rather than served together.

An expanded cheese selection and new pralines from Aeschbach Chocolatier complete the dining experience.

A black box containing an assortment of chocolates arranged in three neat rows, reminiscent of the elegance found in SWISS inflight service, with light and shadow cast across a plain surface.

For overnight flights exceeding ten hours, passengers receive Muntagnard sleepshirts and additional seat covers.

New amenity kits developed with Swiss brand VIU feature Alpine Valley-scented products from Soeder.

Four minimalist soft cases and pouches in black and mauveโ€”reminiscent of SWISS inflight service amenitiesโ€”are arranged on a burgundy surface against a light pink background.
Experience SWISS inflight service with this travel kit: a black pouch, eye mask, maroon socks, toothbrush, toothpaste, lip balm, and a small towelโ€”perfectly arranged on a maroon surface for your comfort.
A gray pillow with white stripes and a folded gray bed sheet set, reminiscent of SWISS inflight service comfort, are displayed on a white surface against a two-tone pink and white background.
A gray pillow, folded gray sheet, rolled-up gray blanket, and folded dark cloth arranged on a pink and burgundy background evoke the comfort of SWISS inflight service.
A black t-shirt and a maroon t-shirt, reminiscent of SWISS inflight service elegance, are laid flat on a light surface with contrasting shadows.

First Class upgrades

First Class passengers now receive service on fine porcelain with black tableware elements, replacing previous service items.

The service begins pre-departure with a Confiserie Sprรผngli apรฉro, flรปtes, and welcome drinks.

A plated meal with mashed potatoes, braised meat, stuffed pepper, and greens, alongside bread, spreads, a glass of red wine, water, and a SWISS First menu on a white table.

Inflight service includes an amuse bouche trio, trolley service for cold items at the seat, seasonal sorbet, and a five-cheese selection with expanded bread options.

Afternoon tea service has been added to longer daytime flights.

Comfort items include Zimmerli of Switzerland pyjamas and slippers, plus amenity kits featuring Sisley products.

Additional Swiss brands, Rohner and VIU, are offered individually by cabin crew.

Industry context

“Our new premium inflight services make flying with SWISS much more than just transport,” said Chief Commercial Officer Heike Birlenbach, indicating the carrier’s focus on experiential differentiation in competitive long-haul markets.

The updates are part of SWISS Senses, which includes new cabin interiors, seating, and ambient lighting across all travel classes on long-haul aircraft.

Images courtesy of Swiss.

Virgin Atlantic Integrates Meals with Duty-Free

Virgin Atlantic has partnered with German technology company Omnevo to launch the first retail system connecting meal pre-selection with personalised duty-free upselling.

The system, launching by the end of 2025, allows passengers to pre-order meals and then see tailored duty-free offers based on their journey and preferences. It marks Omnevo’s first full-scale airline deployment.

How it works

Virgin Atlantic’s existing Retail Therapy duty-free store will migrate to Omnevo’s platform, integrating with Flying Club and Virgin Red loyalty programmes.

Customers selecting complimentary meals will then encounter personalised duty-free recommendations. The system handles onboard point-of-sale, back-office management, and logistics.

“By integrating complimentary meal selection, loyalty, and retail into one journey, we’re offering customers choice, convenience, and a more personalised, sustainable travel experience,” said Bethan Lynch, Vice President, Customer Journeys at Virgin Atlantic.

Revenue and efficiency gains

The connection between meal selection and retail represents airlines’ push for ancillary revenue beyond ticket sales. Linking loyalty data to personalised offers should improve conversion rates over generic duty-free promotions.

Better meal demand forecasting also reduces food wasteโ€”supporting Virgin Atlantic’s net-zero target after eliminating 90% of single-use plastics onboard.

Airlines traditionally treat meal service, duty-free sales, and loyalty programmes separately. Virgin Atlantic’s approach suggests viewing the passenger journey as a connected series of retail opportunities.

Omnevo, founded in 2021 and based in Wiesbaden, specialises in ancillary revenue solutions for aviation. Virgin Atlantic plans further retail developments for 2026.

Images courtesy of Omnevo.

Malaysia Airlines Debuts Plant-Based Satay

Malaysia Airlines has introduced a plant-based version of its signature satay service, replacing chicken with Lion’s Mane mushroom while maintaining the traditional service presentation.

The vegetarian option preserves the airline’s established satay service flow, including cucumber garnish, raw onion, and peanut sauce. The mushroom uses the same marinade as the original chicken version.

Business Class passengers travelling to Australia, New Zealand, and India can select the plant based alternative alongside the chicken satay option.

Industry context

There is a growing demand for vegetarian options in premium cabins, particularly on routes to markets with significant vegetarian populations, such as India.

Malaysia Airlines’ satay service has been a signature offering for decades, making the addition of a plant-based version notable for maintaining brand consistency while expanding dietary options.

Lion’s Mane mushroom provides a similar texture to chicken when prepared, allowing the airline to offer variety without completely redesigning the service protocol or training requirements.

The launch follows similar plant-based initiatives from other Asian carriers looking to cater to changing passenger preferences while preserving cultural food traditions.

Video courtesy of Malaysia Airlines.

Riyadh Air Sources Local Coffee, Dates

Riyadh Air has signed agreements with Saudi Coffee Company and Milaf Global Food Company to supply locally sourced coffee and dates.

The agreements cover coffee sourced from Saudi regions, including Jazan, Abha, and Al Bahaโ€”areas known for cultivation above 1,000 metres in altitudeโ€”plus premium date varieties, such as Ajwa, Sukari, and Segai.

Milaf Global Food Company selects the top 5-7% of the harvest from Saudi Arabia’s 34 million palm trees and will also provide a date-extract Cola product. The agreements extend across inflight service and airport lounges.

Strategic positioning

The supplier agreements display Riyadh Air’s positioning around Saudi cultural hospitality traditions, particularly Hafawaa customs, where coffee and dates represent welcome gestures to guests.

For the startup carrier, launching with established local supply relationships provides operational advantages while supporting Saudi Arabia’s Vision 2030 economic diversification goals under the Public Investment Fund.

Industry context

New airlines increasingly use cultural differentiation as a competitive strategy, particularly in markets where conventional service elements offer limited distinction.

The local sourcing approach mirrors strategies used by other Gulf carriers. However, Riyadh Air’s emphasis on specifically Saudi products represents a more focused regional approach than the broader Middle Eastern positioning typically seen in the market.

The partnerships also align with growing passenger interest in authentic local products rather than generic airline catering, particularly in premium cabin service, where cultural elements can justify premium pricing.

Images courtesy of Riyadh Air.

Gategroup Marks Thai Airways 65th Anniversary

Gategroup is marking Thai Airways’ 65th anniversary with special menu items across 12 global stations from mid-August through mid-September.

The month-long celebration includes cabin class-specific offerings: First Class passengers receive anniversary desserts and co-branded chocolate gift boxes.

A plated dessert featuring a blue rose-shaped mousse, a sesame seed tuile, a dark berry sauce, white cream, mint leaves, purple flowers, and crumbled topping on a white plate.

Business Class gets handcrafted chocolate selections tailored by region, and Economy passengers on Japan and Hong Kong routes receive commemorative items.

Different stations offer regionally appropriate products, with London featuring specialised desserts, European stations providing Valrhona chocolate selections, and Asian routes serving locally influenced items.

Partnership operations

The rollout demonstrates the operational complexity of global catering partnerships, where consistent brand messaging must be adapted across different cultural markets and regulatory environments.

Two people in formal uniforms present a tray and a glass with assorted elegant desserts, including a round cookie marked โ€œ65,โ€ a leaf-wrapped sweet, and a decorative cone in a glass.

“By creating a unified yet locally nuanced experience across our stations, we’re proud to celebrate our deep relationship with Thai Airways,” said Ai Jia Lim, gategroup’s Commercial Director for Southeast Asia carriers.

A dessert topped with a strawberry, kiwi slice, mint leaves, chocolate chips, cocoa powder, and a white chocolate piece with "65 GRACE TO GROWTH THAI" printed on it.
A purple box with โ€œ65 Grace to Growth @THAIโ€ in gold lettering contains two assorted chocolates in brown wrappers. The lid is partially open, showing the chocolates inside.
A hand with red nails holds a small purple box labeled "65 Grace to Growth" in gold text, with similar boxes arranged in a tray below.

Industry context

Anniversary celebrations like this showcase how established airline-caterer relationships extend beyond standard service contracts to marketing partnerships that reinforce brand positioning.

The multi-station coordination required for such campaigns underscores the logistical capabilities that major catering companies utilise to differentiate their services from those of their competitors.

These partnerships offer marketing value while showcasing service consistency across international operationsโ€”essential for airlines like Thai , which compete on hospitality and cultural positioning.

Images courtesy of gategroup

Iberia Expands Pre-Order Meal Options

Iberia has expanded its pre-order meal program with new menu items available from 45 days to 18 hours before departure on flights up to 4.5 hours.

New additions include oven-roasted chicken with chickpea ragout, vegan gnocchi with tomato ragout, and ricotta mezzelune with spinach.

The airline retained its award-winning creamy rice with cuttlefish and prawns, which won Best Onboard Meal at the 2025 Onboard Hospitality Awards.

The extended booking window positions meals as trip planning essentials rather than impulse purchases, while giving catering teams advance notice for better inventory management.

Route-specific offerings

Early morning flights from Madrid now offer Mallorcan ensaimada with yogurt, recognising different passenger meal timing needs for overnight connections.

Boxed meal with ravioli, breadsticks, fruit, and a can of Mahou beer on the left; slice of cake and a bottle of Freixenet sparkling wine on the right.

Long-haul passengers can add Celebration Packs featuring vanilla lemon cake with cava, extending the pre-order concept into premium experience territory.

Industry implications

The 45-day booking window shows airlines are confident passengers will plan meals well ahead of travel. Most carriers traditionally offered much shorter booking periods.

Buy-on-board programs are becoming serious revenue operations rather than basic convenience services.

Airlines now invest in menu development and operational systems rather than just offering basic sandwiches.

Iberia’s approach – keeping popular items while testing new ones – suggests carriers are using actual sales data to make menu decisions instead of completely changing offerings every few months.

Images courtesy of Iberia

New Inflight Benchmarking Platform Launches

Inflight Feed is developing a comprehensive airline benchmarking platform and seeking development partners for early access at reduced rates.

Since 2012, Inflight Feed has served 80,000 monthly visitors, including 8,000 industry professionals.

The platform is led by Nik Loukas, an aviation consultant with 15+ years of experience across 40+ airline projects.

Development Partnership

We’re accepting a limited number of development partners who will receive early access to benchmark reports, significant cost savings, and input on platform features before public launch.

What’s included

  • Full access to inflight benchmark reports covering airlines worldwide
  • Up to 67% savings compared to standard pricing
  • Partner recognition and logo placement on the platform
  • Exclusive market insights and competitive intelligence
  • Direct input on platform development and features

Target Partners

The program is designed for catering companies, suppliers, and consultancies that need comprehensive airline benchmarking data for strategic decisions.

Next Steps

For detailed partnership information, pricing tiers, and sample benchmark reports, contact us using the form below.

Partnership opportunities are available for a limited time during platform development.

AZAL Introduces Pre-Order Meals in Economy

Azerbaijan Airlines has launched “Air Tastes,” a pre-order meal service for economy passengers on select flights, with options starting at โ‚ฌ20.

The service offers three meal choices that completely replace the standard economy meal service.

Passengers must book through AZAL’s website or mobile app at least 24 hours before departure.

The program creates a two-tier system within economy classโ€”passengers who pay for Air Tastes receive upgraded meals, while others get the standard service.

Operational details

Air Tastes is currently available on select flights as AZAL tests whether passengers actually want this feature and how well it works operationally before expanding its rollout.

At โ‚ฌ20, the meals cost about 15-25% of a typical regional ticket price – not cheap, but not luxury pricing either.

Passengers book through AZAL’s website or app, but need to order at least 24 hours ahead.

Industry context

Regional carriers like AZAL are seeking new ways to compete with larger airlines that have more routes and resources. Charging for meal choice creates a revenue stream from something most airlines don’t even offer in economy.

The limited rollout makes sense – AZAL can figure out what works operationally and whether passengers actually want to pay โ‚ฌ20 for better meals before expanding the program.

It’s an innovative approach for smaller carriers: find something the big guys aren’t doing and turn it into a revenue opportunity.

Images courtesy of Azal Airlines

Greater Bay Airlines Adds Free Snacks

Greater Bay Airlines has started offering complimentary pastries and beverages to all passengers, beginning July 31.

The Hong Kong-based carrier will serve the complimentary refreshments alongside its existing paid meal program, which offers 12 options starting at HK$38.

“The addition reflects the airline’s commitment to enhancing the travel experience whilst positioning GBA as small but agile compared to larger competitors,” said Crystal Rauti-Ho, Assistant General Manager Inflight Services.

A flight attendant serves meals to two seated passengers on an airplane. Each tray has a cup of Southwest coffee and a pastry. The passengers appear attentive and engaged with the attendant.

Service details

The refreshment selection rotates regularly and varies by route duration across GBA’s 17 destinations in Japan, Taiwan, mainland China, Thailand, and the Philippines.

The airline operates Boeing 737-800 aircraft on routes typically lasting one to four hours.

Market positioning

The move is unusual for a three-year-old value carrier. Most low-cost airlines in Asia charge for all food and beverages to keep base fares low.

GBA is testing whether basic free hospitality can help it stand out in Hong Kong’s competitive market without giving up revenue from meal sales. It’s a middle approach – free basics for everyone, but passengers can still pay extra for proper meals.

The timing suggests GBA is trying to establish its identity as something more than a pure budget airline as Asian aviation recovers from the pandemic.

Images courtesy of GBA.

Southwest Collaborates with Peet’s for Inflight Coffee

Southwest Airlines has chosen Peet’s Coffee as its official inflight coffee provider, starting August 13. It’s Peet’s first major U.S. airline partnership.

The airline will serve Peet’s “Off the Grid” medium roast, featuring Colombian and El Salvadoran beans.

Southwest serves 140 million passengers annually, so the partnership gives Peet’s significant exposure.

“This is a defining moment for Peet’s,” said Eric Lauterbach, President & CEO of Peet’s Coffee.

“To be part of every Southwest flight means more than expanding our reach โ€“ it’s about creating memorable coffee moments in the skies.”

Operational advantages

The partnership makes sense logistically – Peet’s already operates in 25 airports across Southwest’s network, including major hubs like Denver, Houston, and Phoenix.

Southwest’s Tony Roach said the move is part of broader service improvements: “A great cup of coffee goes a long way in creating a comfortable and enjoyable flight.”

A woman in a red jacket hands a bag of Peetโ€™s Coffee to a customer at a coffee shop counter, where shelves of coffee products evoke the comfort found in AA Premium Economy Transcon service.

Why this matters

Most airlines serve generic coffee that passengers tolerate rather than enjoy. Southwest is striving to enhance the passenger experience without altering its low-cost model or introducing complex service tiers.

Coffee is one of those things that’s relatively easy to upgrade, but passengers definitely notice. It’s a smart move for a budget carrier under pressure as major airlines expand their own basic economy offerings.

The timing suggests Southwest recognises it needs to compete on quality perception, not just price, primarily when serving the same routes as premium carriers.

Images courtesy of Southwest Airlines

How SWISS Reimagined Economy Class.

American Launches Transcontinental Premium Economy

American Airlines will introduce its Premium Economy service on JFK-LAX routes starting October 5, marking the carrier’s first domestic deployment of the cabin class. This move positions hot meal service as a key differentiator in the transcontinental market.

“We are excited to provide customers the opportunity to experience our Premium Economy service on our premier domestic route,” said Heather Garboden, American’s Chief Customer Officer. “With the domestic debut of Premium Economy, customers will enjoy a more comfortable seat, enhanced amenities and elevated dining with hot entrรฉe choices when travelling coast-to-coast.”

The move targets American’s most premium domestic route, where the airline competes directly with JetBlue’s Mint product and Alaska’s first-class offering for high-yield business travellers willing to pay for enhanced comfort on the five-hour sector.

Elevated Dining Standards Drive Product Differentiation

The centrepiece of American’s Premium Economy offering centres on hot entrรฉe service presented on chinawareโ€”a significant departure from standard domestic meal presentation. This mirrors international Premium Economy standards, suggesting that American is applying lessons from its successful long-haul product to capture premium revenue on domestic routes.

The inclusion of salad and dessert courses, along with complimentary beverages, creates a three-course dining experience that substantially differentiates the product from standard Main Cabin service on transcontinental routes.

Market Positioning Analysis

By launching Premium Economy domestically on the JFK-LAX route, American is testing whether passengers will pay international-style premiums for enhanced service on high-frequency domestic routes. The timing coincides with renewed focus on premium cabin revenue as carriers seek to maximise yield per seat.

The October launch date allows American to capture the lucrative autumn business travel period while giving competitors limited time to respond with comparable offerings.

Tickets become available July 28 through American’s direct channels, reinforcing the carrier’s push toward higher-margin distribution methods.

Images courtesy of American Airlines

Fiji Airways Debuts Pacific Menu with Dine on Demand Service

Fiji Airways has unveiled a culinary overhaul featuring Pacific Rim-inspired cuisine and a new Dine on Demand concept for Business class passengers, positioning the national carrier to compete directly with premium long-haul operators across the Pacific.

Business Class Service Model

The airline’s new Dine on Demand programme, launching on select long-haul flights, allows Business class passengers to order meals at their convenience.

Signature dishes showcase the carrier’s unique Pacific positioning, with menu items reflecting influences from Southeast Asia, Australia and the Pacific Islands.

Business class offerings include grilled Mahi Mahi with prawn chilli oil, corn coriander cake, and lime marmalade, as well as Hamachi Crudo with octopus and ponzu, enhanced with Fijian sea grapes (nama) and herbs.

Cultural authenticity is featured prominently in Fijian Chicken Curry.

This coconut-simmered preparation reflects Indo-Fijian heritage, alongside plant-based options such as roasted cauliflower with Pacific greens and garlic cream.

Dessert selections include salted chocolate crรจme with pistachio and caramelised banana, as well as kumquat cheesecake.

Locally Sourced Beverages

Cold-pressed juices are made locally using Fijian tropical fruits and vegetables.

The wine selection features premium varieties from New Zealand, Australia, and California, while the cocktail service showcases locally distilled Blue Turtle Gin from Fiji and Fijian Bati Rum.

The business class presentation features handcrafted Vau flowers made in Fiji, bone china dinnerware, and crisp white cotton tablecloths.

Economy Service Upgrades

Economy class will feature new mocktail and cocktail offerings, as well as expanded snack and beverage choices available throughout flights.

The carrier has enhanced special dietary accommodation through advanced pre-arrangement across all cabins.

Strategic Implementation Timeline

The Pacific Rim menu and new service model are being introduced progressively on select long-haul routes, with full network implementation scheduled for July 2026.

CEO Andre Viljoen emphasised the cultural significance of the programme, noting the carrier’s role in connecting Fiji globally whilst showcasing authentic Fijian hospitality.

The emphasis on sustainable sourcing and local ingredient procurement aligns with growing passenger expectations for environmentally conscious dining, whilst supporting Fiji’s agricultural economy through airline procurement partnerships.

Images courtesy of Fiji Airways