Russians have already experienced all the delights of the new meal system. This summer, only one Russian company specializing in charters to Cyprus has so far stopped feeding its clients. But virtually all carriers, except for two or three of the largest, are now thinking about how to save on food.
Even on the way to the airport, we are mentally prepared to "fasten seat belts and lower tray tables." For most of us, flying is not least about the doll-sized portions of snacks and the metal tray with a "hot" option—fish, chicken, meat—take your pick. It seems the gastronomic "idyll" is coming to an end. And the reasons are purely economic. Organizing onboard meals is an expensive thing.
By switching to a "dry ration," an airline can save considerable sums. Our expenses, however, if we don't plan to go hungry the whole way, will increase. After all, the cost of a standard meal set on board does not exceed $8. In Western companies already practicing menu-based feeding, one sandwich costs about €3, and a cup of coffee €1.5. In general, passengers are offered a "set meal" for €5-6 consisting of a sandwich, chips, a chocolate bar, and a soft drink. Not enough to fill you up. For about five years now, almost all US airlines on domestic flights, Scotland's Easy Jet, and Switzerland's Swiss have been feeding passengers this way.
Alcohol, without which many are simply afraid to take to the air, was the first victim of the cost-saving battle in the skies. It has not been served in economy class for several seasons, even at Aeroflot.
If food follows wine, it would be quite logical. After all, organizing catering (as professionals call the special food factories, logistics, etc.) costs the airlines a pretty penny. This, in turn, determines ticket prices. And if you don't take the usual trays on board, the takeoff weight of the plane decreases, and with it the consumption of such expensive fuel. And if you then fill the galley area with additional seats, the savings will be even greater. Moreover, according to a passenger survey conducted by the consulting company EFFCO, only a quarter of citizens are satisfied with the current quality of standard meals, while 61% are not. But still, the vast majority of respondents would like to have meals on board—even if paid.
It is worth noting that all future restrictions on meals apply only to economy class passengers. For business passengers, the list of dishes and services on board is only expanding. For example, they prepare sushi, fondue, and even boil crayfish right in flight. Only the largest carriers are able to maintain relative equality between passengers of the first and second "class." But for how long?
Galina PAPERNAYA, Alexey ARONOV.
Izvestia.Ru