Last edit by: WineCountryUA
UA Press Release dated October 14 2015.
Oct 25: PS menus get upgraded and look delicious
Nov 1: Domestic first flights between 1:30 and 3:59pm that are more than 3 hours get lunch
Nov 1: Hawaii and transcon redeyes get dinner service
Beginning Nov. 1, the airline will refresh lunch and dinner choices for United First and United Business customers on flights throughout the U.S. and Canada, and to Mexico, Caribbean and Latin America leisure markets.
United-operated flights that currently offer meal service will addnew dishes, like Spanish paella, mushroom risotto and seafood cioppino on shorter dinner flights.
Meal window expansion
The carrier will also expand meals to:
Lunch flights longer than three hours, departing between 1:30 and 3:59 p.m., which will offer options that include seasonal entree salads like a Napa salad with grilled salmon, goat cheese and fig and an arugula salad with Milanese-style chicken; and
Late-night flights between Hawaii and Houston, Chicago, New York/Newark and Washington, which will offer full dinner service with new entrees, such as hoisin short ribs with wasabi grits and stir-fried vegetables.
Late-night non-p.s. transcontinental flights and service between Hawaii and Los Angeles, San Francisco and Denver, as well as other late-departing flights of at least five hours and 20 minutes, will offer hearty sandwiches after takeoff, such as a pretzel burger with bleu cheese dressing, arugula and pickled onions, followed by warmed pastries before arrival.
United will continue to offer its p.s. made-to-order sundaes for dessert, followed by bake-on-board cookies prior to arrival.
Oct 25: PS menus get upgraded and look delicious
Nov 1: Domestic first flights between 1:30 and 3:59pm that are more than 3 hours get lunch
Nov 1: Hawaii and transcon redeyes get dinner service
Beginning Nov. 1, the airline will refresh lunch and dinner choices for United First and United Business customers on flights throughout the U.S. and Canada, and to Mexico, Caribbean and Latin America leisure markets.
United-operated flights that currently offer meal service will addnew dishes, like Spanish paella, mushroom risotto and seafood cioppino on shorter dinner flights.
Meal window expansion
The carrier will also expand meals to:
Lunch flights longer than three hours, departing between 1:30 and 3:59 p.m., which will offer options that include seasonal entree salads like a Napa salad with grilled salmon, goat cheese and fig and an arugula salad with Milanese-style chicken; and
Late-night flights between Hawaii and Houston, Chicago, New York/Newark and Washington, which will offer full dinner service with new entrees, such as hoisin short ribs with wasabi grits and stir-fried vegetables.
Late-night non-p.s. transcontinental flights and service between Hawaii and Los Angeles, San Francisco and Denver, as well as other late-departing flights of at least five hours and 20 minutes, will offer hearty sandwiches after takeoff, such as a pretzel burger with bleu cheese dressing, arugula and pickled onions, followed by warmed pastries before arrival.
United will continue to offer its p.s. made-to-order sundaes for dessert, followed by bake-on-board cookies prior to arrival.
Hi everyone,
As a follow-up to our recent news release about investments were making in dining onboard and in our United Clubs, we have a number of details to share about changes coming this weekend to every cabin on many of our North and Latin America flights, to offer you restaurant-quality meals. These latest upgrades come in addition to those we made October 25 to premium-cabin dining on our p.s. Premium Service.
For a more in-depth look at the investment were making in our food, UnitedAirtime.com now includes insightful foodie stories and a new video about why we want the food we serve to be exciting and interesting something were working on in partnership with The Trotter Project, a nonprofit organization dedicated to educating and inspiring new generations of culinary minds.
Here are some highlights of menu changes on flights within the U.S., Canada, the Caribbean, and leisure markets in Mexico; which will be reflected beginning November 2 on our united.com North America premium-cabin dining page and Choice Menu page:
p.s. Premium Service enhancements beginning October 25:
Premium-cabin dining changes beginning November 1:
We hope many of you have the opportunity to experience these new dining options and we look forward to hearing from you.
-UA Insider
As a follow-up to our recent news release about investments were making in dining onboard and in our United Clubs, we have a number of details to share about changes coming this weekend to every cabin on many of our North and Latin America flights, to offer you restaurant-quality meals. These latest upgrades come in addition to those we made October 25 to premium-cabin dining on our p.s. Premium Service.
For a more in-depth look at the investment were making in our food, UnitedAirtime.com now includes insightful foodie stories and a new video about why we want the food we serve to be exciting and interesting something were working on in partnership with The Trotter Project, a nonprofit organization dedicated to educating and inspiring new generations of culinary minds.
Here are some highlights of menu changes on flights within the U.S., Canada, the Caribbean, and leisure markets in Mexico; which will be reflected beginning November 2 on our united.com North America premium-cabin dining page and Choice Menu page:
p.s. Premium Service enhancements beginning October 25:
Premium-cabin dining changes beginning November 1:
-New seasonal entre salads with refreshed protein component served on the side
-New side salads and transcon/Hawaii starter salads
-The United Business cabin on three-cabin aircraft will offer all entre choices served in the United First cabin
-United Express two-cabin regional jet service will also offer new premium-cabin lunch, dinner and snacks, and expanded lunch meal service to flights longer than three hours
Choice Menu Bistro on Board changes beginning November 1 We hope many of you have the opportunity to experience these new dining options and we look forward to hearing from you.
-UA Insider
Starting Oct 25 '15 UA PS/HNL long-haul redeyes/mid-cons will feature BETTER options!
#136
FlyerTalk Evangelist
Join Date: Jan 2012
Location: Northern Calif./Eastern Ida.
Programs: Amethyst Premier Plutonium Medallion
Posts: 20,566
#137
Original Member
Join Date: May 1998
Location: CT/NY
Programs: UA 1K/1MM, AA EXP, Marriott LT Titanium, Hyatt Globalist, IHG Plat Amb
Posts: 5,981
^+1.
United First and vegetarian are two words that don't go together anymore unfortunately. Usually it's chicken paired with chicken and occasionally some other meat product out of ORD.
Will be interesting if true, but most likely I'd still go with AA which has Had a vegetarian offering on every flight ...lunch and dinner...that I can pre-order and guarantee since the U.S. merger (o the concept and convenience for F buying passengers).
At least the press release on the flyer talk home page indicates that they are now aspiring to "restaurant-quality" as opposed to previous goal of "institutional-quality." That sounds like a plus.
If any reports on them truly offering a vegetarian option that won't be gone once they pass through the GS/1K upgrades before getting to the F fare buying lowlifes, I would love to hear them.
United First and vegetarian are two words that don't go together anymore unfortunately. Usually it's chicken paired with chicken and occasionally some other meat product out of ORD.
Will be interesting if true, but most likely I'd still go with AA which has Had a vegetarian offering on every flight ...lunch and dinner...that I can pre-order and guarantee since the U.S. merger (o the concept and convenience for F buying passengers).
At least the press release on the flyer talk home page indicates that they are now aspiring to "restaurant-quality" as opposed to previous goal of "institutional-quality." That sounds like a plus.
If any reports on them truly offering a vegetarian option that won't be gone once they pass through the GS/1K upgrades before getting to the F fare buying lowlifes, I would love to hear them.
#138
Join Date: Oct 2011
Location: BUR / LAX
Programs: UA MM/Gold; WN A-list; HH something depends
Posts: 1,518
Often, but not always, and it can disappear if you are late in the ordering sequence (and don't manage to make friends with a FA when boarding to let them know how much you would appreciate them holding one back for you), and last flight I had there was no main course vegetarian breakfast or snack option.
#139
Join Date: Jul 2009
Programs: HiltonSilver, MariottGold, HyattPlat, KimptonTier3, UA 1K, HertzGold,AvisPres
Posts: 116
Making quite a few assumptions about GS/1K members. A lot of us buy F tickets. For GS it's practically mandatory for entry. I for one appreciate having a choice when I'm in a plane constantly and am glad of the policy so I can at least try to avoid having the same thing multiple times a week...
#140
Join Date: Oct 2011
Location: DEN/OGG
Programs: UA GS
Posts: 1,482
Making quite a few assumptions about GS/1K members. A lot of us buy F tickets. For GS it's practically mandatory for entry. I for one appreciate having a choice when I'm in a plane constantly and am glad of the policy so I can at least try to avoid having the same thing multiple times a week...
#141
Join Date: Mar 2005
Location: DEN
Programs: UA1K
Posts: 4,044
i remember when the DEN-SNA meals were taken away. good to see them coming back.
#142
Join Date: Sep 2005
Location: DEN
Programs: UA Gold 1MM, Hyatt Plat, SPG Plat
Posts: 332
I was on DEN-SAN (UA 763, 11:17am departure) on Monday 1/26 which UA shows as 853 miles.
"Lunch" service was the usual refreshment basket of chips, fruit, chocolate etc., Based on my read of the first post, this should have been a full meal service with 2 entree choices. Did I miss something?
"Lunch" service was the usual refreshment basket of chips, fruit, chocolate etc., Based on my read of the first post, this should have been a full meal service with 2 entree choices. Did I miss something?
#143
FlyerTalk Evangelist
Join Date: Mar 2010
Location: DAY
Programs: UA 1K 1MM; Marriott LT Titanium; Amex MR; Chase UR; Hertz PC; Global Entry
Posts: 10,136
#145
Join Date: Dec 2007
Location: Las Vegas
Programs: DL Platinum, AA Lifetime Gold, Hilton Diamond, Marriott Platinum, Radisson Premium
Posts: 6,635
Just an aside, the new meals have not been updated in the reservations system yet to correspond with the flights - particularly UX and 800 mile flights
#146
FlyerTalk Evangelist
Join Date: Mar 2010
Location: DAY
Programs: UA 1K 1MM; Marriott LT Titanium; Amex MR; Chase UR; Hertz PC; Global Entry
Posts: 10,136
#147
FlyerTalk Evangelist
Join Date: Aug 2003
Location: SNA
Programs: UA Million Mile Nobody, Marriott Platinum Elite, SPG Gold
Posts: 25,228
Really? Over FOOD?
After flying other domestic carriers I've found that the best food is the simplest. Trying to make French cuisine, or "lobster mac & cheese", and other fancy stuff is a waste on a plane. As test after test has shown, the taste buds are affected by the pressurization and lack of humidity. I wish United and others would focus on making quality SIMPLE food. A steak, without all the fluff, pasta that's FRESH, with simple sauces and sides, salads with a wide assortment of FRESH fruits and veggies. As was pointed out upthread, even the favorite chocolate sundae is ruined by mishandling.
Tell me lunch will be a GOOD sandwich, maybe from Connies in Chicago, or GOOD pizza, or something else filling. Dinner can be the steak, or pasta, but focus on FRESH and GOOD, not fancy names. When I want a good meal I'll go to a good restaurant. On a plane, I want good, but edible and fresh are my priority.
After flying other domestic carriers I've found that the best food is the simplest. Trying to make French cuisine, or "lobster mac & cheese", and other fancy stuff is a waste on a plane. As test after test has shown, the taste buds are affected by the pressurization and lack of humidity. I wish United and others would focus on making quality SIMPLE food. A steak, without all the fluff, pasta that's FRESH, with simple sauces and sides, salads with a wide assortment of FRESH fruits and veggies. As was pointed out upthread, even the favorite chocolate sundae is ruined by mishandling.
Tell me lunch will be a GOOD sandwich, maybe from Connies in Chicago, or GOOD pizza, or something else filling. Dinner can be the steak, or pasta, but focus on FRESH and GOOD, not fancy names. When I want a good meal I'll go to a good restaurant. On a plane, I want good, but edible and fresh are my priority.
#148
FlyerTalk Evangelist
Join Date: Oct 2003
Location: Floating around
Programs: UA 1K (1MM), DL Gold (1MM), Marriott LTT
Posts: 10,327
Anyone else notice the side salad photo in the first picture (http://newsroom.unitedcontinentalhol...y&mode=gallery) is the exact same salad we've been having for years?
I like the salad so I'm fine just being served one. Curious what the improved side salad is supposed to entail? The photo certainly doesn't show any enhancement. One cucumber slide and one half of a cherry tomato is par for the course. There could even be the occasional olive but the photo doesn't show it.
Besides that thanks for the increase in service, UA ^ Will be nice to see dinner actually return to the 715p IAH-SEA flight.
-RM
I like the salad so I'm fine just being served one. Curious what the improved side salad is supposed to entail? The photo certainly doesn't show any enhancement. One cucumber slide and one half of a cherry tomato is par for the course. There could even be the occasional olive but the photo doesn't show it.
Besides that thanks for the increase in service, UA ^ Will be nice to see dinner actually return to the 715p IAH-SEA flight.
-RM
#149
Join Date: Dec 2006
Programs: United 1k aa exec plat
Posts: 1,837
Perhaps at least a refreshed menu? If I have to choose between a "Short Rib of Beef", "Tamale-filled Breast of Chicken", or "Tri-color Ravioli" one more time I may lose it. I'm not holding out much hope given that they call out that horrid Tamale-filled Breast of Chicken in the press release.
(Also, I'm not sure why they bucked their trend of using unnecessary "of"'s and didn't call it "Ravioli of Tri-color".)
(Also, I'm not sure why they bucked their trend of using unnecessary "of"'s and didn't call it "Ravioli of Tri-color".)
not accepting any criticism of the chicken if the egg and hockey puck combo is not mentioned.the egg is positively evil.chef who first devised the recipe is now on trial for war crimes in The Hague
#150
Join Date: Jan 2014
Location: BOS
Programs: B6 Mosaic, Hyatt Plat, SPG/MAR Gold, Nat'l EEE
Posts: 128
I'm still a bit confused on what to expect post 2/1 --- Flying EWR-HNL in BF at the end of February, does this mean we'll get breakfast and lunch, including a multi-course lunch? Sundae on this route? Any idea?