Secrets of Airline Catering Kitchens Serving 100,000 Meals Per Day
Photo Credit: To manage demand for nearly 100,000 airline meals a day, the two SATS catering centers employ the same standardized manufacturing processes and inventory control systems as are used by the aircraft manufacturers which make the planes on which SATS meals are served. SATS
Skift Take
All this technology and omelettes are still lovingly flipped by hand.
How do you offer quality meals to tens of thousands every day, when those meals will be eaten hours later, after being re-heated and served at altitudes that numb the tastebuds so the richest foods taste like oatmeal?
Can you produce meals, in hundreds of varieties, addressing special dietary needs, and the food preparation requirements of the world’s religions, in time for hundreds of flights scheduled to depart day after day.
How do you ensure consistency, quality, variety and food safety?
These are the challenges facing the world’s airline catering firms. We found answers when we joined a select group of journalists for a guided tour of SATS' kitchens at Singapore Changi Airport.
SATS got its start as Singapore Airlines' in-house catering service, before being privatized and grown into the publicly traded company that supplies 60 of the world’s airlines including: All Nippon Airways, British Airways, Cathay Pacific Airways, Etihad Airways, Qantas Airways,
