Originally Posted by
1flyer
I laugh at people who consider catering an essential part of a short-haul business class product. When I look at typical intra-European business class ticket prices, the value of the meals is a small fraction of that price. Even if we're talking carriers with above-average catering (say, TK or OS).
Why would people worry so much about the catering, we are talking about a few hours' time and food that's not prepared freshly. The means of warming up food are limited. Men's capacity to taste sweetness and saltiness is significantly reduced at crusing altitudes.
Again: I think it's ridiculous to place so much emphasis on food under such gourmet-hostile conditions.
Agreed on most points, sadly these days this also applies to lounge catering generally speaking (see the ghastly stuff you get at the Crown Lounge[s] and we're talking about a major player in Europe alias KLM), even though I can think of a few exceptions where the quality of food is somewhat above average (see Warsaw-LOT, Paris 2E-Air France, Rome E-Alitalia and even Belgrade-Air Serbia, just to mention one which doesn't usually get the mention here). That aside and going back to the main perks of short/medium haul business product, I do value the empty seat and the added flexibility, rest is something I could frankly live without or easily get through the frequent flyer program e.g. fast track above all.
G