An airline catering trolley is the basis for our Skypak trolley. The tradition of in-flight catering was established 100 years ago and Skypak would not exist without it. We at Skypak have decided to celebrate this occasion and have taken a closer look at the development.
Airline food is a big deal: over the past ten years, in-flight catering has become increasingly important to the overall passenger experience. In 2019, the trend is going even further: hip bloggers are testing flying first-class restaurants, Michelin chefs are working their magic and you can assemble your meal online as if it were a Lego set.
But haute cuisine and sparkling refreshment are not a matter of course: the very first airline catering was introduced on a flight from London to Paris in 1919, a century ago and - amazingly - thirty years after the invention of civil aviation. And because Skypak trolleys are part of the exciting journey above the clouds, we are delighted to tell you exactly how it came about.
1919
At first, simple packed lunches were offered: Sandwiches or fruit could be purchased for just 5 cents. The problem, however, was that the aeroplanes were all open until the first all-metal aeroplane was introduced in 1920. It felt more like eating on a rollercoaster than in a restaurant.
1930s
Ten years after the predecessor of our Skypak trolley, the so-called "flying food trolley", this one boards the aeroplane for the first time. The first small kitchen arrives and cold sandwiches from the previous decade are transformed into hot meals.
1950s
Little changed as a result of the Second World War, so the new trends only emerged in the 1950s. Those who could afford a flight from Frankfurt to New York were spoilt by the variety of in-flight catering: smoked Canadian salmon, Brazilian palm hearts, Beluga caviar and veal steak. Served in porcelain, of course.
1970s
After the "golden age" of passenger air travel, however, the standard did not remain as high as usual. In the 1970s, the first low-cost airlines came onto the market - and the quality of in-flight catering dropped significantly. The meals, which were now based on too much salt and fat in order to last longer, could even cost extra.
2001
Another setback for in-flight catering was 11 September 2001, when almost all airlines replaced metal cutlery with plastic forks and knives due to increased security measures. From then on, many airlines limited their offerings to snacks and drinks.
Today
However, with increasing and fierce competition came a new era: some airlines rediscovered Michelin-starred cuisine to earn bonus points in the eyes of customers. Most top airlines even cooperate with star chefs who create exquisite menus to make flying a unique taste experience.
Raise your glass to the exciting century and bring a new Skypak crew member into your working or living space: quirky, elegant or entirely to your taste and requirements. Welcome aboard our online shop www.skypak.de.
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