Originally Posted by
sensei
I had the new substitute on a flight from BWI to ORD today. Even though I was kind of repulsed by the idea of not having butter, I did try it and it seemed to taste ok. Still, are the cost savings worth it? We are talking a few ounces of butter for like 20 paxs in F. It certainly didn't feel like a premium product.
In 1987 AA took one olive off each salad served in FC and saved $40k per year in 1987 dollars. So I'm sure there are savings to be had by switching to a substitute. I noticed in the SFO RCC last week there was no longer butter by the bagels in the morning, only margarine. So I guess the elimination is across the board.
No telling why there are irregularities in the on board catering service. Consistent inconsistencies I guess.