Originally Posted by Fiordland

I am surprised they could move that quickly.

I have no inside knowledge. However the cv of the new guy running catering suggests he knows something about airline catering.

I could easily see his first reaction being "Oh my god. How can we do this. We can't. Get the suppliers on the phone, what can stuff into those little metal carts ASAP instead of kale."

The result: Yogurt, croissants, cheese and deli meats.

The pre-ordered three month supply of kale and whatever trending grain they are using will likely end up being disposed by the catering company with the local food bank.