Originally Posted by
SkyTeam777
I understand that logistically airports without catering need a shelf-stable meal, but serve people in a civilized way on a tray. Not in a box. These are people that pay a lot to fly in this cabin. And if it's geared toward lowest-common-denominator upgrade pax, then that's just cannibalizing the product's value and perception even further. So grateful food is back, but it needs work!
Throwing shade at the upgrade passengers!
Jokes aside, I agree that a shelf-stable cold meal (such as the chicken salad offered on the sub-1,500 routes or the mezze plate) is what should be done.
If I’m remembering correctly, Eagle flights used to have this type of catering (e.g., BDL-ORD on the CR700, which was an exception route).