All-new meals and snacks coming to mainline flights within the U.S., Canada, the Caribbean and leisure markets in Mexico.
CHICAGO – United Airlines will treat premium-cabin customers on flights within North America to a brand new dining experience beginning Feb. 1, when the airline elevates everything from entrees to desserts and lighter snacks for United First and United Business customers.
Additionally, United will expand North America premium-cabin meal service to include flights of at least 800 miles – or as short as two hours and 20 minutes – increasing the number of flights on which customers may enjoy meals. The airline will also offer a greater variety of dining choices.
These changes come as United is making a multi-million-dollar investment in in-flight food service.
Premium-Cabin Dining Changes
Created by United’s team of chefs and inspired by cuisine in the airline’s hub cities and other popular North American destinations, United will introduce flavorful new entrees, including cage-free scrambled eggs prepared skillet style with pepper-jack cheese, sauteed pepper mix, sliced New Mexico sausage, potato gratin and fire-roasted pepper sauce; lobster macaroni and cheese with a baked crumb topping and side of broccoli rabe; and chicken and sausage jambalaya with white rice and green onions.
Other changes include:
- For short flights that offer lighter refreshments, the addition of new breakfast breads in the morning and a rotation of 25 new premium snacks in the afternoon and evening;
- On meal flights less than four hours, a variety of enhanced breakfast choices, such as French toast souffle or steel-cut oatmeal, both paired with fresh fruit and Greek yogurt, plus new dinner selections, including tandoori chicken with basmati rice and paneer, to replace the current premium sandwich options;
- An expanded mid-continental meal service on flights of four hours to five hours and 19 minutes, offering customers who now get two entree options a choice of three, such as creole shrimp served with Carolina grits, and a dessert of sorbet with mint-leaf topping during lunch or gelato or ice cream for dinner;
- New multi-course meal service on transcontinental and Hawaii flights, featuring heartier entrees, such as tamale-stuffed chicken wrapped in a corn husk and served with creamy corn sauce, roasted red and yellow tomatoes and yucca sticks, followed by sorbet during lunch or gelato or ice cream for dinner; and
- Signature bake-on-board cookies in customer-chosen flavors, including triple-chocolate chunk, served for dessert on short- and medium-haul flights that offer meals, or as an afternoon or evening pre-arrival treat on transcontinental flights and flights that link Hawaii with Los Angeles, San Francisco, Denver and Houston.
United will also continue to offer premium-cabin customers Prosecco sparkling wine and – on lunch and dinner flights – the airline’s signature warmed nuts.
“Our customers tell us they want greater options and fresh, savory dining choices when they fly with us,” said Lynda Coffman, United’s vice president of food services. “With these latest enhancements, we will offer restaurant-quality cuisine that enriches their in-flight experience.”
In-flight Dining Investments
United will continue to make investments in its customers’ in-flight dining. Beginning in March and throughout the rest of this year, the company will:
- Upgrade premium-cabin meal service on United Express flights, replacing snack boxes with freshly prepared food served on chinaware on flights of at least 800 miles – or as short as two hours and 20 minutes – and offering a selection of premium packaged snacks on flights less than 800 miles;
- Significantly enhance United Economy meals and beverages on long-haul international flights, including adding multi-course meal service;
- Refresh its Choice Menu Bistro on Board selection, which offers fresh food for sale in United Economy on most flights scheduled for more than three-and-a-half hours within North America, to Central and northern South America and between Honolulu and Guam; and
- Launch new premium-cabin menu choices on its p.s. Premium Service between New York JFK and Los Angeles and New York JFK and San Francisco.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
