If you could design United's premium cabin food-- what would the menu be?
Nov 18, 2018, 10:34 pm
#31
FlyerTalk Evangelist
Join Date: Oct 1999
Posts: 11,468
Agreeing with many posts above: Introduce PRE-ORDER MEAL options!
Currently, on Polaris flights I am happy with the protein appetizers (smoked salmon, chicken, duck breast, prosciutto) and the main dishes mostly.
Not crazy about the sweetish salads with dried fruits, eternal feta cheese etc.
Totally unhappy with the cheese selection.
Okaish with desserts, glad there is something next to the ice cream, which was the only option pre-Polaris.
Bottom line: "De gustibus non disputandum" !
Currently, on Polaris flights I am happy with the protein appetizers (smoked salmon, chicken, duck breast, prosciutto) and the main dishes mostly.
Not crazy about the sweetish salads with dried fruits, eternal feta cheese etc.
Totally unhappy with the cheese selection.
Okaish with desserts, glad there is something next to the ice cream, which was the only option pre-Polaris.
Bottom line: "De gustibus non disputandum" !
Nov 18, 2018, 10:44 pm
#34
Join Date: Oct 2009
Programs: UA 1K, Hilton ♦ , Hyatt Carbonado, Wyndham ♦, Marriott PE, "Stinking Bum" elsewhere.
Posts: 5,001
I would trade the finest international first meal that I've ever had, even including some outstanding caviar services, for an IN-N-OUT Double-Double, Animal Fries, and a Vanilla milkshake.
Nothing satisfies like IN-N-OUT!
Nov 18, 2018, 11:39 pm
#35
Join Date: Apr 2007
Location: South Coast NSW, Australia
Programs: UA and SQ; Hilton, Fairmont, Marriott, Rydges Priority
Posts: 290
Nov 18, 2018, 11:55 pm
#37
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Join Date: Nov 2004
Location: ORD
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Posts: 16,901
Sort of a cult. Burgers OK. fries suck.
Nov 19, 2018, 12:05 am
#38
Join Date: May 2001
Location: HNL
Posts: 1,015
EXACTLY what I was thinking - YES, please. Back in the day, doing transcons or HI travel, I knew we were in for a good flight when the lobster claw was the appetizer, and the menu selections included the rack of lamb. In those days, abbout the only difference between the HI and international services was no cheese course and no amenity kits.
Nov 19, 2018, 2:03 am
#39
Join Date: Jan 2014
Location: Denver, Colorado
Programs: IHG Spire, Hilton Honors Gold, Marriott Titanium, Mileage Plus Gold
Posts: 1,736
Its hard to believe that CO used to have a pasta bar/cart service back in the days. This was way before my time flying up front but I've seen trip reports of it. To me, it seems that Polaris is a total downgrade in terms of dining when compared to CO.
Nov 19, 2018, 3:35 am
#40
FlyerTalk Evangelist
Join Date: Jan 2009
Location: London & Sonoma CA
Programs: UA 1K, MM *G for life, BAEC Gold
Posts: 10,227
The reason why airlines find it so difficult to get it right lies in the responses to this thread. Everyone's tastes are so different. Spice helps make things less bland, but not everyone wants spice; sauces help make things less dry (and easier to reheat) but not everyone wants sauces, comfort food delights some but horrifies others. Some passengers have sophisticated palates while others want "traditional" food.
I would have thought that a simple solution would be to have a choice of four main courses: one comfort food from the point of origin, one comfort food from the point of arrival (as those two places account for the preponderance of nationalities on board), one simple meat dish with a choice of sauces on the side and one vegetarian curry dish. This way you cater to the traditionalists (who don't like much beyond a hamburger or mac and cheese), vegetarians, those who want strong flavors, most allergy sufferers (who can omit the sauce) and people who want a conventional meat and two veg type affair.
And, within those choices, you can mix it up quite significantly (especially with the non-comfort food choices).
I would have thought that a simple solution would be to have a choice of four main courses: one comfort food from the point of origin, one comfort food from the point of arrival (as those two places account for the preponderance of nationalities on board), one simple meat dish with a choice of sauces on the side and one vegetarian curry dish. This way you cater to the traditionalists (who don't like much beyond a hamburger or mac and cheese), vegetarians, those who want strong flavors, most allergy sufferers (who can omit the sauce) and people who want a conventional meat and two veg type affair.
And, within those choices, you can mix it up quite significantly (especially with the non-comfort food choices).
Nov 19, 2018, 4:54 am
#41
Join Date: Jun 2005
Location: AMS
Programs: DL Plat, Marriott Gold
Posts: 276
In order of priority, my improvements would be:
- offer a choice of starters (I hate seafood and the cold fish/seafood I'm served usually goes straight to the trash); LH and SK both offer several choices and OS has a whole buffet to choose from
- allow meal pre-selection, or at least an advance look at the menus
- offer more substantial choices besides ice cream
- offer a choice of starters (I hate seafood and the cold fish/seafood I'm served usually goes straight to the trash); LH and SK both offer several choices and OS has a whole buffet to choose from
- allow meal pre-selection, or at least an advance look at the menus
- offer more substantial choices besides ice cream
Nov 19, 2018, 5:55 am
#43
Join Date: May 2010
Location: AVP & PEK
Programs: UA 1K 1.9MM
Posts: 6,362
Pretty happy with the current UA offerings.
I do wish they'd change the menu up some more though; maybe every two or three months would be great.
But together with the improved offerings of the Polaris lounges, we now have way too much opportunity for excessive calorie intake.
I simply can't eat everything they have on offer, and after a Polaris visit, I now sometimes forgo the in-flight meal altogether.
I do wish they'd change the menu up some more though; maybe every two or three months would be great.
But together with the improved offerings of the Polaris lounges, we now have way too much opportunity for excessive calorie intake.
I simply can't eat everything they have on offer, and after a Polaris visit, I now sometimes forgo the in-flight meal altogether.
Nov 19, 2018, 6:30 am
#44
Join Date: Feb 2010
Location: New Jersey
Programs: UA MM 1K, AA MM Gold, Marriott LT Platinum
Posts: 3,236
I have a related request to bring back a J-cabin practice from the PM CO days....
Whatever the menus turn out to be, publish them online. Even accounting for the risk of not getting my first choice, it made my decision to eat on the plane or pre-flight a much easier one, especially on EWR to Europe flights where you might want to get to sleep right away. And now with the Polaris Lounge, it would be an even easier decision whether to skip the meal on the plane (well...not the dessert, of course).
This was a CO practice that I really appreciated. And it would be a good interim step until UA figures out how passengers can pre-order meals.
Whatever the menus turn out to be, publish them online. Even accounting for the risk of not getting my first choice, it made my decision to eat on the plane or pre-flight a much easier one, especially on EWR to Europe flights where you might want to get to sleep right away. And now with the Polaris Lounge, it would be an even easier decision whether to skip the meal on the plane (well...not the dessert, of course).
This was a CO practice that I really appreciated. And it would be a good interim step until UA figures out how passengers can pre-order meals.
Nov 19, 2018, 6:34 am
#45
Join Date: Nov 2008
Location: Utrecht, the Netherlands
Programs: Marriott LTP, Hilton Gold, ITA Elite+, Cathay S, Singapore S, Hertz PC, Avis PC
Posts: 3,152
If they start putting Indian food on flights, they are going to have to deal with passengers upset with smell, or the unhappy person who can't stomach it who has a choice of it or whatever is in economy if they're the last to order. The same would go for some other Asian fare as well.
In a perfect world all airlines would do the same as Austrian - 3-4 entree options, lots of side options, 3 soups, 8 appetizers, a half dozen desserts. Short of that, keep it simple. Better quality beef - I'm sick of short ribs - and meats that you can put sauces and spices on by request but can be served fairly plain for people who don't like the sauce/spice.
In a perfect world all airlines would do the same as Austrian - 3-4 entree options, lots of side options, 3 soups, 8 appetizers, a half dozen desserts. Short of that, keep it simple. Better quality beef - I'm sick of short ribs - and meats that you can put sauces and spices on by request but can be served fairly plain for people who don't like the sauce/spice.