Strategy behind wildly different soft product at domestic UCs?
Curious for this group's take on why the soft product at domestic UCs can vary so drastically. Take LGA, for example: the breakfast offering includes two hot dishes, hard boiled eggs, fresh fruit, bagels, cereals, etc. all served with proper silverware and plates. Compare this with EWR where the food is far inferior (lots of pre-packaged / non-fresh items) and everything is served on paper and plastic, even drinks from the bar.
This makes me wonder: What's the business strategy behind this? Best reason I can think of is LGA is a more competitive market AND the UC gets more traffic from *A Gold customers on other airlines (who in turn pay a rebate to UA). Any other thoughts?