Reply To: Heston Blumenthal tackles airline foodBack to Forum
What beggars belief was
– the “food tasting committee” approving food from a sea level boardroom and not in situ.
– Heston not replicating galley conditions – facilities and space – to ascertain the viability of plating up within a very short time frame.
– The nasal douche was not being immediately rejected as being impractical and unacceptable.
Although food is a hygiene factor (ie has to be of a minimum standard) it is just within the top 10 selection factors after – Route, Schedule, Comfort, Price, Service, Points, IFE, Lounge and maybe Checkin it is a differentiator, though minor one.