United refreshes its premium food and beverage

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Any domestic first-class customers who thought that United Airlines’ food and beverage offer was a little stale will be pleased to hear that the lunch, dinner and beverage choices have been refreshed. Among the changes are premium salads, sandwiches and wraps for customers flying United First and United Business within North America; the addition of Prosecco sparkling wine in premium cabins beginning this fall; the introduction of premium-cabin meals to flights of shorter duration, beginning in 2015; and fresh meal options for premium-cabin customers on United Express flights, beginning in 2015.

There are four new salad entrée choices – a Southwestern salad, an Asian-style noodle salad, a seasonal greens with roast beef and blue cheese salad and a Strawberry Fields salad (pictured above) – replacing the previous chicken and shrimp salad options.

In September, premium-cabin customers on flights within North America will enjoy new chilled sandwiches and wraps – Italian prosciutto on tomato focaccia, a Thai-style chicken wrap, Cobb salad wrap and caprese on Asiago baguette – as well as new warmed options – turkey and Swiss on cranberry baguette, ham and Swiss on pretzel baguette, chicken and mozzarella on tomato focaccia and roast beef and cheddar on Asiago baguette.

Designed by United’s team of chefs, the new salads and sandwiches will be made fresh daily and paired with a gluten-free soup, along with United’s signature service elements, including warmed nuts, premium snacks and warmed cookies.

On transcontinental flights and on longer mid-continental dinner flights, the airline will continue to offer customers a choice between a pasta dish and a chicken or beef option.

“These changes mark the beginning of an extensive overhaul of our North America and international food service, offering travelers a level of service above that offered by our peers,” said Lynda Coffman, United’s vice president of food services. “Our new selections offer customers more of what they tell us they want when they travel – variety, bold flavor combinations and higher quality.”

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Alasdair joined the team in 2015 and works across a number of titles and websites for UKi Media & Events. He has been a journalist for 10 years, covering everything from travel and technology to sport and entertainment, and brings a wealth of experience, and pedantry, to the team. Away from the office, he is a celebrated snood connoisseur, determined to cycle no matter what the weather decides to hurl from the sky, and driven by a quest to find the very finest, and more importantly the next, slice of cheesecake.

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