FAQ: Air Canada New meal offerings for International Business Class Customers
Mar 7, 2016, 11:31 am
#946
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, not on my plate. I will play it forward 
Mar 7, 2016, 4:35 pm
#948
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I blame AC's obsessive cost-cutting--"cheapen the experience, save the bottom line!"
Mar 18, 2016, 2:55 am
#949
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Absolutely positively not. It is about providing a consistent and fast option right across the board. Due to certain aircraft limitations (2-767's, 787's & 777HD's) there is not always vacant oven space to ensure fast and smooth delivery of an Express meal consistently. I'm certain many FT'ers have seen variances in delivery times because of this issue. Another point touched upon was that increased numbers of Express meals delayed the commencement of service to other Customers. Every aircraft type has a preset number of Express trays, and accommodating requests in excess of the set trays required additional assembly, further staggering general cabin service.
Mar 18, 2016, 3:51 am
#950
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A la carte Breakfast (aka - the card) is not offered on YYZ-TLV (and IST) flights which provisions full breakfast due to flight duration. A la carte is offered only on Canada to Europe flights where a full dinner service is the main meal.
Mar 18, 2016, 8:38 am
#951
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Absolutely positively not. It is about providing a consistent and fast option right across the board. Due to certain aircraft limitations (2-767's, 787's & 777HD's) there is not always vacant oven space to ensure fast and smooth delivery of an Express meal consistently. I'm certain many FT'ers have seen variances in delivery times because of this issue. Another point touched upon was that increased numbers of Express meals delayed the commencement of service to other Customers. Every aircraft type has a preset number of Express trays, and accommodating requests in excess of the set trays required additional assembly, further staggering general cabin service.
Maybe AC could make this a SE benefit?
Just out of curiousity: How long does it take to heat up a meal in the ovens?
Mar 18, 2016, 8:52 am
#952
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There are currently 3 types of ovens in the fleet and the variances as well as capacity creates some consistency issues.
KSSU Galley (Ex-CP 767s) Up to 40 Minutes give or take
Atlas Galley w/Sell Ovens (2-AC 767s/A330s/Non Refurb'd 777's) 30 Minutes
Atlas Galley w/BE Aerospace Steam ovens (787's/Refurb'd 777's) 20 Minutes
The above are rough estimates which may vary according to boarded food temperature.
Mar 18, 2016, 9:35 am
#953
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There are currently 3 types of ovens in the fleet and the variances as well as capacity creates some consistency issues.
KSSU Galley (Ex-CP 767s) Up to 40 Minutes give or take
Atlas Galley w/Sell Ovens (2-AC 767s/A330s/Non Refurb'd 777's) 30 Minutes
Atlas Galley w/BE Aerospace Steam ovens (787's/Refurb'd 777's) 20 Minutes
The above are rough estimates which may vary according to boarded food temperature.
KSSU Galley (Ex-CP 767s) Up to 40 Minutes give or take
Atlas Galley w/Sell Ovens (2-AC 767s/A330s/Non Refurb'd 777's) 30 Minutes
Atlas Galley w/BE Aerospace Steam ovens (787's/Refurb'd 777's) 20 Minutes
The above are rough estimates which may vary according to boarded food temperature.
Would it be permitted / feasible to put the express meals into the ovens just before taking off?
Mar 18, 2016, 9:36 am
#954
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Don't they do this? A few years back on a rapidair I distinctly remember the smell of the omelettes cooking on pushback and onto takeoff/departure. (I know this is International V domestic, but same idea)
Mar 18, 2016, 9:49 am
#955
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This is the problem. With changing aircraft configurations, there isn't consistent excess oven capacity that perhaps there once was. Main Courses are loaded in the ovens at departing International Stations by Caterers, and cooking hot express entrees would involve (in the absence of a spare oven) unloading and reloading ovens to avoid overcooking the hot meals destined for the regular full service. Just my observation, but I think it came down to consistency and logistics.
Mar 18, 2016, 9:54 am
#956
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This is the problem. With changing aircraft configurations, there isn't consistent excess oven capacity that perhaps there once was. Main Courses are loaded in the ovens at departing International Stations by Caterers, and cooking hot express entrees would involve (in the absence of a spare oven) unloading and reloading ovens to avoid overcooking the hot meals destined for the regular full service. Just my observation, but I think it came down to consistency and logistics.
I used to order the express meal on a regular basis and it always worked well when the SD took meal orders before departure. But when the crew only started taking meal orders >30min after departure, that usually was a sign the entire service would take forever.
Mar 18, 2016, 9:57 am
#957
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This is the problem. With changing aircraft configurations, there isn't consistent excess oven capacity that perhaps there once was. Main Courses are loaded in the ovens at departing International Stations by Caterers, and cooking hot express entrees would involve (in the absence of a spare oven) unloading and reloading ovens to avoid overcooking the hot meals destined for the regular full service. Just my observation, but I think it came down to consistency and logistics.
And it's consistent. Why can't AC do this? (if you don't mind me asking).
*Yes, I realize you're not privy to the internal operations of BR, but I'm just curious as to where your thoughts are on this given your extensive experience as a service director. Thanks!
Mar 18, 2016, 9:59 am
#958
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Fair enough. I'd assumed taking meal orders on the ground and just putting the express meals into the oven before departure and only loading the "regular" meals once those are taken out would be possible. (But it sounds like this is not the case.)
I used to order the express meal on a regular basis and it always worked well when the SD took meal orders before departure. But when the crew only started taking meal orders >30min after departure, that usually was a sign the entire service would take forever.
I used to order the express meal on a regular basis and it always worked well when the SD took meal orders before departure. But when the crew only started taking meal orders >30min after departure, that usually was a sign the entire service would take forever.
Mar 18, 2016, 11:11 am
#959
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Mar 18, 2016, 11:12 am
#960
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