Editor’s note: This is another story in an ongoing series about managing food service operations and passenger expectations. – Corridorrail.com Editor
By Marisa Garcia, Travel + Leisure; April 26, 2019
Airplane food service hasn’t changed much since the introduction of the wheeled trolley, but some designers think it’s time to toss out the galleys and trays — and try something completely different.
Bernadette Berger, associate creative director at Seattle-based design firm TEAGUE, imagines that trolley service could be replaced by automat-style ordering.
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