The Galley
Newsletter
The Galley is our monthly newsletter on airline catering, inflight dining, and how technology and AI are reshaping flight provisioning — from the team behind Galley XAI.
You Picked the Fish. Now what happens ?
Meal preorder looks simple from seat 12A. Behind the curtain, it becomes a relay race through apps, kitchens, carts, crew, waste rules, and one very tired spreadsheet.
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AI Catering Is Finally Leaving the Lab
For decades, inflight catering has been managed with a mix of historical averages, route knowledge, cabin-class rules, and operational caution. Airlines…
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5 Ways AI Is Transforming Galley Planning
Every flight that departs with too many meals, a misplaced trolley, or a crew scrambling to find a special request represents a failure that started on…
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The Workforce Bottleneck Reshaping Airline Catering
In 2025, workers at LSG Sky Chefs held nationwide protests, raising concerns about pay and working conditions
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Why Preorders Are the Future of Inflight Catering
Starting this March, one of the largest airlines in the world will make a change to its provisioning process that could reshape how 380 million passengers…
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Why Inflight Catering Is the Weakest Link in the Airline Tech Stack
Airlines have poured billions into technology over the last decade, transforming everything from predictive maintenance to crew scheduling to customer…
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How Premium Economy Became Airlines’ Sweet Spot
You're settling into your premium economy seat on a trans-Pacific flight, and instead of the expected plastic tray with overcooked pasta, the flight…
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Turning meals into margins: The business case for retail-grade inflight dining
For years, airlines treated passenger meals as a necessary cost of doing business, an expense to be managed rather than a lever for growth. Inflight…
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Your Next Flight Could Serve the Best Meal of Your Trip
Airline food has a reputation problem—and airlines know it. But instead of accepting defeat at 35,000 feet, carriers are betting that regional flavors and…
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Brewing the future: Why coffee is the next big inflight differentiator
At cruising altitude, your taste buds take a hit: Sweetness fades. Aromas vanish. Bitterness spikes.
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Inflight catering is the next frontier of airline innovation
For decades, airline catering has largely been a one-size-fits-all operation. Passengers order “chicken or pasta” and hope for the best. Airlines make…
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Gulf region dispatch: When hospitality meets technology
During a recent business trip to Oman, I walked through the buffet area of my hotel nearly every night on my way to meet a colleague. One evening, the…
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Brace for turbulence: The emerging tariff risk for airline catering
Just in the past few years we’ve weathered a pandemic, navigated volatile supply chains, and started to embrace digital transformation. Now, a new threat…
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Why one size doesn’t fit all in the sky
A few years ago, a Canadian airline partnered with celebrated Quebec chef Daniel Vézina to create a signature in-flight menu. In Montreal and across…
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The age of AI-assisted flight provisioning is dawning
Several years ago, United Airlines announced that it would start using lighter paper for its in-flight publication, shaving one ounce off the weight of…
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Want the best in-flight meals? Fly on a Middle Eastern airline
Remember the last time you had a restaurant-quality meal on a flight? Likely, it was while you were seated in a cabin on a Middle Eastern carrier.
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The Coming In-Flight Service Revolution
Those in the know understand that airline catering is a high-stakes, highly complex operation. Where passengers see a simple meal tray, industry experts…