Editor’s Note: This is another story in an ongoing series about managing food service operations and passenger expectations. – CorridorRail.com Editor
By Brian Sumers, Skift, November 5, 2018
When passengers reach their seats on EasyJet, they may find a multi-page menu, with several food options, including a sweet chili chicken wrap, a mezze snack box, and a mini-calzone.
At £4.50 per item, or almost $6 per dish, they should be money-makers. But until recently, EasyJet had a problem: It couldn’t predict what passengers would want. And because fresh food generally has a shelf life of one day or less — after that, carriers toss it for safety reasons— this was expensive.
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