Intro
December 1, 2023, marked the inaugural Fort Lauderdale to Toronto service, and I was fortunate to be there for the celebration.
A chance encounter with one of their PR representatives at check-in led to an unexpected upgrade to Porter Reserve.
The atmosphere was genuinely festive, with Porter treating passengers to tea, coffee, cookies, and even a raffle draw.
It felt more like a community celebration than typical airline operations, which immediately told me Porter approaches things differently from most carriers.
After flying this route, as well as several others, with Porter, they’ve nailed something that most North American airlines miss: making economy passengers feel valued.
Porter Reserve
Porter Reserve passengers get priority boarding and spacious seating at the front of the cabin.
What sets this apart is that premium meals, extensive snacks, and beverages are all included rather than charging extra for everything.
The crew distributed menus and wellness shots shortly after takeoff before taking drink orders.
Three meal options showed genuine thought: savoury breakfast oats with fresh fruits, cheese and fruit tray, and croissants filled with smoked salmon.
I selected the breakfast oats, which arrived in thoughtful packaging that made unboxing feel special.
The oats had a creamy texture and consistency – not the gluey mess most airlines serve.
Fresh berries maintained their flavour, and apple pieces provided a pleasant crunch throughout
The fruit bowl featured ripe berries, sweet melon pieces, and seasonal fruits.
A freshly baked scone with jam completed the presentation with that proper crumbly texture and buttery flavour you’d expect from a good bakery.
This wasn’t just airline breakfast, it was genuinely satisfying food that was well thought out.
Porter Reserve includes a cardboard mobile phone holder built into the meal packaging.
Brilliant but straightforward innovation for watching content during flights. These small touches show Porter considers actual passenger needs.
Drinks Service
Porter serves beer and wine in real glassware, making them taste significantly better than plastic cups.
For other beverages, they use compostable paper cups, plus biodegradable agave fibre cutlery.
The crew offered a variety of snacks throughout the flight, including nuts, banana bread, cookies, and fava beans.
The banana bread was moist, while the cookies were crisp on the outside and slightly soft on the inside.
Porter partners with Canadian producers, such as Jackson-Triggs wine and Balzac’s Coffee Roasters, offering passengers a taste of Canada while supporting local businesses.
When an airline puts this much thought into supplier partnerships, you know they’re taking food seriously.
Economy Class – Porter Classic
Even in Porter Classic (the main cabin), passengers receive complimentary beer, wine, and non-alcoholic beverages served in real glassware
For flights over 2.5 hours, you can purchase fresh meal options similar to those offered by Porter Reserve.
This inclusive approach sets Porter apart from most North American carriers, which charge for beer and wine.
The same premium snack selection flows through the cabin – nuts, banana bread, cookies, fava beans – keeping everyone fed regardless of fare type.
Worth running the numbers when booking , sometimes Porter Reserve pricing comes surprisingly close to Porter Classic plus meal costs.
When the gap is small, Reserve delivers value through priority boarding, premium seating, included meal, and enhanced service.
How Porter Beats the Competition
Having flown Air Canada, Air Transat, and WestJet recently, Porter’s approach stands out immediately.
Air Canada domestic charges $7-12 for beer and wine, serves everything in plastic cups, and its bistro programme forces you to buy most food.
Their chicken tagine in Montreal-LA was actually impressive, but you’re paying $15-25 extra for it. Porter includes comparable quality in Reserve fares.
Air Transat operates a split system, offering free meals on transatlantic routes and a paid bistro option ($10.99-$18.99) on shorter routes.
Their breakfast bento box costs $14.99, which Porter includes free in Reserve. Plus, Porter’s packaging and presentation looked more thoughtful.
WestJet international provides free meals on international flights and a buy on board service on domestic flights, but falls short on variety and snack options.
Their Calgary-Paris flight had zero galley snacks available between meals, while Porter maintains continuous snack service.
WestJet’s breakfast consisted of just an egg muffin and a drink – Porter’s scone and fruit combo felt like a decent meal.
Porter’s advantage isn’t just what they include, it’s how they execute.
Real glassware, Canadian partnerships, continuous service, and thoughtful packaging create a premium feel even in economy.
Route Specifics
Longer routes from Pearson include a meal service with Porter Reserve, featuring substantial portions and expanded menus.
The Fort Lauderdale route exemplifies this with three-course breakfast options and continuous snack service throughout flights lasting over three hours.
Porter adapts menus seasonally, featuring lighter options during summer and heartier fare during winter.
Spring menus highlight fresh Canadian produce, while fall selections incorporate harvest themes with local suppliers.
For food enthusiasts, the Toronto-Fort Lauderdale, Toronto-Los Angeles, and Toronto-Vancouver routes offer the most comprehensive meal programmes.
Conclusion
Porter’s food programme dramatically outperforms other North American regional carriers.
The Reserve experience rivals business class on other airlines, while Classic passengers receive more included service than most economy offerings elsewhere.
If you’re flying routes over 2.5 hours, Reserve represents excellent value when fare differences are minimal.
The included meal, priority boarding, and enhanced service justify the upgrade cost.
For shorter flights, Classic still provides complimentary beer, wine, and premium snacks that beat most competitors’ paid offerings.
Porter proves that hospitality isn’t just marketing, it’s an operational philosophy creating superior experiences through genuine attention to food service quality.
