Making it work

September 2014

Behind every well-planned meal service for airlines operating in the competitive transcontinental market, there is a group of caterers at both coasts committed to its success

Though the business of supplying food service for an airline’s transcontinental routes involves careful planning and precise execution, it also provides caterers on both coasts the chance to stretch their capabilities and create a service that has been notably absent on nearly all U.S. domestic routes in recent years.

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