Consistency is hard for any large organization to achieve, but WS doesn't struggle only with the service aspect of meals. I've also found it interesting how variable the meals are in quality. Correct me if I'm wrong, but I think for most YYC-US turns, the flights are double-catered in YYC (except if RON at the US station?), yet I frequently receive vastly different versions of the same meal. For example, the cauliflower "kung pao" on Friday was pretty decent. But on Sunday, which I suspect came out of the exact same kitchen, it had virtually no sauce and was... maybe not inedible, but not really worth eating. I've had the same thing in recent months with the beef thing, where one direction it would be decent and the other terrible, often due to huge differences in the amount of sauce. The mushroom ravioli was maybe a bit more consistent.

This can be an issue with other airlines as well, but I have noticed far greater variability on WS than on, say, AC or AF. (And yes, I know that virtually all airlines outsource catering)