Making inflight food appealing again

A good meal can create confidence. Airline caterers need to rethink their onboard offering as passengers return to the skies. This chef session presented by Michelin star chef, Chef Nicholas Poulmentis (White House guest chef, Chopped-USA champion) looks at food preferences and F&B trends in a post-Covid era backed by scientific research undertaken by Dr Stathis Kefallonitis, a world-expert on passenger engagement strategies and consumer behavioural attitudes. Plenty of good material here for airline caterers to take away and consider for their future menus.


This session originally appeared as part of the World Travel Catering & Onboard Services Expo Virtual in September 2021. Find out more: https://www.worldtravelcateringexpo.com/?utm_source=youtube&utm_medium=social&utm_campaign=conference&utm_content=awareness&utm_term=tot_ondemand_videos