Originally Posted by
sbiddle
Guessing the staffing requirements for table service would be significant - and what would they offer? The same set menu option for everybody?
I guess working out numbers could be tricky. They could cater for a certain number based on bookings they have, and then revert to stand by fill in snacks.
They serve up limited prepared meals on the plane (in economy); why cant they work out a way to simialr on the ground? Could for instance in the mornng serve up a continental selection or eggs (hot). Lunch/dinner - a sushi box and a beef cheeks meal option for example. I don't think its at all hard - if they were inclined to do it.