Name: How Airlines Make Meals For Thousands Of People
Uploaded: 2021-05-26T13:25:50.000Z
Duration: 15 min 35 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

For many people economy class used to mean soggy pasta, rubbery eggs

airlines even stopped serving free meals altogether in economy class.

airlines posted their tenth straight year of profitability and

premium and economy cabins are seeing more food options than ever

before. At Delta, American and United, airlines work with celebrity

chefs to help craft their menus for people sitting at the front of

the plane. Passengers are a lot pickier than they used to be.

There seem to be a lot where people who are looking for high protein

and low carb and gluten free and airlines are getting those requests

and they're trying to change their menus to follow that.

airports every day an almost five percent increase from 2017.

Those extra travelers have forced airlines to rethink not only their

menus, but also the way they deliver meals to passengers.

With more people traveling than ever before, how do airlines make

meals for thousands of people and what are the costs?

Airlines in the U.S. started flying in the early 1920's.

At the time, airplane engines were noisy and planes faced heavy winds

To provide comfort for weary passengers airlines offered food.

Some airlines had contracts with local restaurants who supplied food

Others made stops mid-flight at restaurants on the ground en route to

It was much more common to, for example, fly from New York to Chicago

and land in the middle at a small airport and make sure that the

small airport had some kind of restaurant open.

And so this is where the passengers would be fed.

In the 1930s, airline meals started to evolve.

In 1930, United Airlines became the first U.S.

carrier to enlist the help of flight attendants.

The stewardesses doubled as registered nurses who passed out snacks

while also helping passengers who became airsick.

In 1936, United opened its first flight kitchen in Oakland,

California, serving hot meals including fried chicken and scrambled

eggs. But it was a slow service because, in fact, a flight attendant

was there more as a nurse to help you deal with your fright of being

in the air or not feeling well after having eaten on the ground.

The Boeing 247, unveiled in 1933, was considered by many to be the

The planes seated 10 passengers and had a cruising speed of 155 miles

per hour. At the time, everyone on the plane flew first class.

The vast majority of passengers were wealthy, male and mostly

Technical improvements during World War II allowed airlines to fly

By the late 1940's, propeller planes flew 50 to 60 people at a time.

You're not going to have a movie, you're not going to have music, so

what are you going to do for these, say, on average, 12 to 18 hours

that a transatlantic flight is going to take?

For some, the 1950's and 60's were seen as the Golden Age of air

travel. At the front of the plane, airlines offered champagne and

Food was served on white tablecloths and fine China.

But for the masses, the introduction of jet engines in the late

1950's launched the era of the economy class.

This is when you start seeing plastic wear.

In the early 60's, airline catering was still generally part of the

Airlines relied on local airport restaurants or local airport hotels.

But with an increase in passengers, carriers struggled to keep up

with demand. In the late 60's and early 70's, more airlines either

started their own in-house catering businesses or outsourced the work

to third-party private catering companies.

Historians say meals were reportedly good but dry.

Food was cooked on or near the airport to preserve freshness and

With the launch of the Boeing 747 in 1970, planes could now carry up

to 500 passengers forcing airlines and flight attendants to feed even

The 1970's brought about other sweeping changes for the airlines.

Rising fuel costs from two separate oil crises gave carriers eager to

cut costs an incentive to trim their food budgets.

And the Airline Deregulation Act of 1978 gave legacy carriers a new

Budget airlines allowed travelers to buy tickets for as little as $25

making passengers pay extra for soft drinks and snacks.

Cost cutting continued into the 1980's when American Airlines CEO

Robert Crandall famously removed an olive from every salad in first

class saving the carrier $40,000 in 1987.

Are you going to include three cherry tomatoes in that salad that

you're serving to economy class or can they do with two cherry

tomatoes? That's laughable from our vantage point but when you're

trying to serve 400 passengers and the big flying metal tube, that's

going to make a difference for the accountants.

falling profits following the 9/11 terrorist attacks and the SAR's

U.S. carriers lost a record $60 billion, according to Airlines for

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How Airlines Make Meals For Thousands Of People

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