Singapore Airlines consistently ranks as one of the best airlines in the world, with comfy seats and edible food, even in economy class. So how do they make 50,000 meals a day that don’t suck?
The new Netflix documentary Mega Food recently revealed the secret behind Singapore’s success. The secret to how the airline makes it work?
Unlike other airlines, Singapore serves food that is never frozen and made from scratch. On its A380 flight, passengers have more than 50 meal choices.
They also have a contract with Gate Gourmet, the world’s largest independent airline catering company.
Headquartered on the grounds of Zürich Airport in Switzerland, Gate Gourmet has 122 kitchens serving five continents and making 250 million meals a year. For their contract with Singapore Airlines, 30 people a day work one Singapore Airlines flight. In just five hours, the team puts together 1,500 meals for a full flight that includes Western, Asian, and special meals, each with their own team of chefs and recipe books.
To maintain the integrity of the meals, ingredients are carefully measured. Otherwise, up to 33 pounds of food could be wasted. According the airline’s head chef, the hardest meals are those that follow religious guidelines regarding ingredients because you need a solid understanding of culture to create the recipes.
The airline makes thousands of pounds of food, mostly by hand—even bread rolls. The one exception is pralines.
If you fly Singapore Airlines frequently, you probably won’t get tired of the food because the airline creates new menu items every couple of months—about how long it takes chefs to develop recipes.
The development condition recreates the same conditions that are found on a plane, with the exception of low pressure. It’s the low pressure that affects our ability to taste so the airline compensates with a lot of seasoning.
Find out more about the food on Singapore Airlines.