High steaks: Food service improves as premium travel declines

01/20/2009 | Wall Street Journal, The

With first-class travel on the decline, airlines are beefing up in-flight meals to lure increasingly scarce passengers to their premium cabins. In the third quarter of last year, big U.S. carriers with international routes increased their food spending by 8.5%, even as they cut expenses for advertising and labor. "Airlines fly the same kind of planes -- either a Boeing tube or an Airbus tube," says Hermann Freidanck, food service chief at Singapore Airlines. "What's different is the service and the food, and that's where we try to excel."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Transportation

Job Title Company Location
Director - International Pricing & Revenue Management
Hawaiian Airlines
Honolulu, HI
Director of Inventory Management and Distribution
Air Wisconsin Airlines Corporation
Multiple Locations, SL_Multiple Locations
Director of Sales Contract Management
Aircraft Service International Group
Washington, DC
Supplier Quality Engineer
Pratt & Whitney
East Hartford, CT
Vice President Maintenance Operations and Strategy
Cleveland, OH