Old Sep 23, 20, 12:23 am
  #3  
:D!
 
Join Date: Sep 2012
Location: Sheen, London
Programs: BA Spire, Hilton *G, A3 Diamond, IHG Silver
Posts: 4,876
A large part of it is simply cost-cutting. The purpose of going to restaurants is for the experience of eating and you pay a significant markup over the cost of the food. If the restaurant experience becomes a takeaway experience with food you can buy from a supermarket or throw together at home, why bother going to a restaurant?

The purpose of going on an airline is to get somewhere. Outside of flyertalk and travel bloggers nobody flies just because they want to eat food on a plane. It is only served because it is a necessity and to alleviate passenger boredom. In principle, for flights under 3 or so hours, there is no need for food at all.

Given that airlines are already losing passengers and having a large proportion of planes out of service, it makes sense that they want to reduce the costs of providing food.

The other point about restaurant food being served immediately after cooking (which will kill any viruses) rather than being cooled, stored and reheated is valid too. Wrapping food that is going to be eaten straight away actually adds risk as you have to almost touch the food instead of using utensils. Restaurants are also often in less enclosed spaces and/or have the ability to spread tables out somewhat, which reduces the risk of waitstaff making multiple trips to and from the kitchen. Using disposable cutlery and cups means that the chance of passengers having the virus and spreading it to the flight attendants is reduced.
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