We're celebrating: 100 years of onboard catering!
An airline catering trolley forms the basis for our Skypak trolley. The tradition of in-flight catering was established 100 years ago; Skypak wouldn't exist without it. We at Skypak decided to celebrate this occasion and took a closer look at the development.
Airline food is a big deal: Over the past decade, in-flight catering has become increasingly important to the overall passenger experience. In 2019, the trend continues: Hip bloggers are testing first-class restaurants, Michelin-starred chefs are creating magic, and people are assembling their own meals online as if they were a Lego set.
But haute cuisine and sparkling refreshments aren't a given: The very first airline catering was introduced on a flight from London to Paris in 1919, a century ago and—astonishingly—thirty years after the invention of civil aviation. And since Skypak trolleys are part of the exciting journey above the clouds, we're excited to tell you exactly how it all came about.
1919
Initially, simple lunch packages were offered: sandwiches or fruit could be purchased for just 5 cents. The problem, however, was that the planes were all open until the first all-metal airplane was introduced in 1920. It felt more like eating on a roller coaster than in a restaurant.
1930s
Ten years after the forerunner of our Skypak trolley, the so-called "flying dining car," it boards the aircraft for the first time. The first small kitchen arrives, and cold sandwiches from the previous decade are transformed into hot meals.
1950s
Little changed after World War II, so new trends didn't emerge until the 1950s. Those who could afford a flight from Frankfurt to New York were spoiled by the variety of in-flight meals: smoked Canadian salmon, Brazilian hearts of palm, beluga caviar, and veal steak. Served in china, of course.
1970s
After the "Golden Age" of passenger aviation, however, standards didn't remain as high as usual. In the 1970s, the first low-cost airlines entered the market – and the quality of in-flight catering declined significantly. Meals, which now relied on too much salt and fat to ensure a longer shelf life, could even cost a premium.
2001
Another setback for in-flight catering was September 11, 2001. Due to increased security measures, almost all airlines replaced metal cutlery with plastic forks and knives. From then on, many airlines limited their offerings to snacks and drinks.
Today
However, with increasing and fierce competition, a new era began: Some airlines rediscovered Michelin-starred cuisine to earn bonus points in the eyes of customers. Most top airlines even collaborate with Michelin-starred chefs who create exquisite menus to make flying a unique culinary experience.
Raise a glass to this exciting century and bring a new Skypak crew member into your work or living space: quirky, classy, or entirely tailored to your taste and requirements. Welcome aboard our online shop at www.skypak.de .
