197: Catering 30,000 Feet in the Air

In January 2023, Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options.

“Your onboard meal or beverage should be no different than your go-to restaurant at home, and that’s why we’re constantly reinventing our onboard service at Delta – we always want to surprise and delight our customers with seasonal and fresh menu options,” said Kristen Manion Taylor, S.V.P. of In-Flight Service at Delta.

In this episode of Eating at a Meeting, I'm talking with Kristen Manion Taylor about the refresh and what it takes to prep and deliver a premium dining experience at 35,000 feet in the air and how they are addressing safety, sustainability and inclusion in their menus. FYI...they serve 60 Million meals a year around the world. 

We explore the incredible logistics, safety measures, and sustainability practices that go into serving meals on an airplane. From using robotics in kitchens to rigorous food safety protocols, we'll uncover how Delta is revolutionizing in-flight dining.

We also discuss the airline’s commitment to reducing single-use plastics, enhancing recycling efforts, and innovating with technology to track consumption and minimize waste. Learn how Delta partners with local suppliers, accommodates dietary restrictions, and provides personalized meal choices to elevate passenger experience. Plus, we'll touch on some behind-the-scenes stories, Tracy's personal anecdotes, and the importance of allergy management at high altitudes.

Stay tuned as we take you behind the curtain of Delta's global food and beverage operations, and discover what it takes to keep you satisfied at 30,000 feet. 

Heard on the Episode:

Customer-Centric Airline Menu Innovations: "Where we're offering some more unique options that maybe folks hadn't seen before is in what we call pre-select. So prior to your travel, we'll send you an email, and you have the opportunity to tell us what it is you would like to have on board. Our menu selection is much wider on preselect."
— Kristen Manion Taylor [00:05:19 → 00:05:39]

Ensuring In-Flight Meal Perfection: "We have handoffs and checks that go on between our flight attendants and our caterers to make sure that we've got Everything we need."
— Kristen Manion Taylor [00:10:13 → 00:10:20]

Tips for Passengers with Allergies: "You can go into my trips on the delta.com app or website, and let us know in my trips that you've got that allergy. And then please let the gate agent know when you come, you know, to the boarding area for your flight St. Because then they can advise the flight attendants of what's going on."
— Kristen Manion Taylor [00:15:02 → 00:15:18]

Sustainability in Aviation: "So, at this point, we've reduced our consumption by about £4,900,000 per year."
— Kristen Manion Taylor [00:27:57 → 00:28:04]

Reducing Airline Food Waste: "We've just started using some technology to help us understand consumption. So as things are kind of coming off that aircraft, we can we've got this kind of computer visioning tool that we're using to measure consumption so that we can start to reduce food waste."
— Kristen Manion Taylor [00:30:57 → 00:31:15]

Key Topics Discussed:

Robotics in Kitchens: Streamlining processes and enhancing food design.

Food Safety Measures: Rigorous protocols and audits to ensure safety.

Sustainability Practices:

• Reducing single-use plastics and utilizing compostables.
• Recycling initiatives led by flight attendants.
• Technology for minimizing food waste and lowering fuel consumption.

Beverage Packaging Alternatives: Investigating options beyond individual cans.

Allergy Management: Clear labeling and special precautions.

Local Sourcing and Inclusivity: Supporting local suppliers and offering culturally sensitive meals.

Key Takeaways:

Safety First: Emphasizing rigorous protocols to maintain food safety.

Sustainable Operations: Committed efforts to reduce waste and use sustainable materials.

Technological Integration: Utilizing robots and data analysis for efficient operations.

Inclusive Dining: Offering diverse meal options to cater to dietary restrictions.

Tips

Pre-selecting Meals: Encourages better customization and reduces waste.

Enhanced Labeling: Ensures clarity and safety for passengers with allergies.

Local Sourcing: Supports local businesses and ensures fresh ingredients.

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