What's Happening?
Travel expert Ben Shlappig has shared insights on selecting meals during flights to enhance passenger experience. Shlappig, a contributor to One Mile At A Time, emphasizes the importance of choosing foods that reheat well, as airplane meals are prepared hours before consumption and reheated onboard. He suggests avoiding main courses and opting for dishes like soups, curries, and Asian vegetarian meals, which maintain their quality when reheated. Shlappig, who identifies as a 'lazy pescatarian,' often chooses fish over meat due to personal dietary preferences, despite the challenges of serving quality fish dishes on flights. He also advises against consuming seafood on planes, echoing the late Anthony Bourdain's advice to avoid seafood on Mondays due to freshness concerns.
Why It's Important?
Shlappig's advice is significant for frequent flyers and those traveling in premium cabins, as it addresses common issues with inflight dining. By selecting meals that reheat well, passengers can avoid potential foodborne illnesses and enjoy a more pleasant dining experience. This guidance is particularly relevant for airlines aiming to improve customer satisfaction and reduce complaints about meal quality. Additionally, it highlights the broader issue of food safety and quality in the airline industry, prompting airlines to reconsider their meal preparation and selection processes.
What's Next?
Airlines may take Shlappig's advice into account when designing their inflight menus, potentially leading to changes in meal offerings to enhance passenger satisfaction. Passengers might also become more discerning in their meal choices, leading to a shift in demand for certain types of dishes. This could influence airlines to prioritize meals that are known to reheat well and maintain their quality, ultimately improving the overall inflight dining experience.
