Originally Posted by
avcritic
Why go through all that trouble. Just give out meal vouchers.
Food is not the issue, bean counters and in-house food experts selecting food are the issue. I think members here clearly established when you put a good dish through corporate bureaucracy it comes out looking like ... on the other end.
Imagine if this ever makes its way to in-flight menu, prepared 24 hours prior to wheels off, flash frozen, reheat at 8000 ft ...
BTW, I learnt quiet a bit about food, thanks to this thread.
Also imagine if everybody in the skyclub gainned one or two pounds prior to takeoff due to good food offerings. This would require alot more jet a fuel over the course of a year. Also it could cause weight balance issues and threaten on time departures
