I wonder if the Thai red chicken curry is cost optimised?
May 20, 2018, 3:49 pm
#16
Join Date: Jul 2011
Programs: BA Gold
Posts: 629
I enjoyed the Thai red chicken curry in the Galleries Club north before my flight to TLS today. It tasted good, but as always there was only a small amount of chicken in each dish, even when they were fresh from the kitchen.
This made me wonder whether or not BA is actually doing a good job of cost optimisation on this product. On the one hand they may be using less chicken per customer, which will lead to relatively lower costs. But on the other hand they have relatively higher labour, washup and other logistics costs because the dish does not last long on the buffet before they take it away and there is always quite a lot of sauce left over.
If they put some cheap vegetables like onions, peppers etc... in the dish it would probably last longer (reducing logistics costs) and passengers would take more of the sauce (reducing waste costs). On the other hand, the vegetable preparation, storage and delivery would also have a cost.
What do you think? Do you think BA are actually cost optimised in this product?
This made me wonder whether or not BA is actually doing a good job of cost optimisation on this product. On the one hand they may be using less chicken per customer, which will lead to relatively lower costs. But on the other hand they have relatively higher labour, washup and other logistics costs because the dish does not last long on the buffet before they take it away and there is always quite a lot of sauce left over.
If they put some cheap vegetables like onions, peppers etc... in the dish it would probably last longer (reducing logistics costs) and passengers would take more of the sauce (reducing waste costs). On the other hand, the vegetable preparation, storage and delivery would also have a cost.
What do you think? Do you think BA are actually cost optimised in this product?
May 20, 2018, 3:52 pm
#17
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,883
Isn't price a big determining factor when picking a vendor ? One expects a supplier ( here BA to pax) to be mindful of the specs and checks on the quality/ quantity of products served. Hard to believe vendor is shortchanging specs. Enhancement maybe ?
May 20, 2018, 3:59 pm
#18
Join Date: Sep 2007
Location: BOS
Programs: BA - Blue > Bronze > Silver > Bronze > Blue
Posts: 6,812
Sandwich bar
Salad Bar
Ice-cream next to main dishes
Although I have lost the photo of the chicken I had in Singapore Airlines lounge in T2. But nevertheless I want to posted these pictures to show you guys what you have missed by loyal to BA. Remember there are about 6 main course dishes I am not posting in case you get too jealous...
...and not a patch on the VS lounge if you’re comparing long haul only vs long haul. Now that would get CE flyers jealous!
May 21, 2018, 1:45 am
#21
FlyerTalk Evangelist
Join Date: Mar 2010
Location: JER
Programs: BA Gold/OWE, several MUCCI, and assorted Pensions!
Posts: 32,145
May 21, 2018, 6:07 am
#22
Join Date: May 2013
Posts: 6,349
I am sure price is a factor when tendering the lounge contract. Also that there are KPIs involved in managing the supplier. However I doubt that the 'cost optimisation' of chicken curry comes into play either in the specs or the ongoing management.
May 28, 2018, 6:19 pm
#23
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,883
Me thinks: A vendor saves pennies per serving....increases profits.....Vendors ( many) try to cut corners...hence the old adage " inspect what you expect". A simple test by a supervisor is how do I react to meager servings or would I pay for this ? Would I return to this dish or this establishment " Etc etc.