Originally Posted by
CHCflyer
Most kitchens are moving landside as they don't need to have direct airside access. Trucks use a gate to access the ramp. Meals are produced sometimes weeks in advance (premium meals excluded), real estate is cheaper off-airport.
Both the main flight kitchens in AKL, have been land side for years.
I would suspect the staffing levels in the New Zealand based flight kitchens is pretty bad right now?. With the lack of cheap migrant labour, would have to be hurting them a lot.
I would say it has something todo with NZ introducing Pie’s as they mains on lunch time flights for the Tasman/Pacific. That fact they are made my an external supplier to the flight kitchen. Makes me think NZ has had to cut back catering, so that the flight kitchen in AKL is able to provide meals for all its PM long haul departures.
The pies require very little input from the catering company, I’m betting they are comming loaded in boxes. Then left for the crew to load into the oven…