New F meals
- Thread starter bofie
- Start date
Did you notice the article mentioned replacing plastic with actual new silverware but nothing mentioned about glassware ? I guess the plastic cups are staying ? Also while extending the serving window to 800PM is an improvement I still believe westbound transcons leaving later, say 830PM should be included, even if it's the (cheaper) lighter meal. Any flight attendants who work these flights feel free to agree/disagree please.
Cheers
LGA777
Cheers
LGA777
jimcfs
Veteran
From the actual PR on the US site... a "sample picture".
First Class now offers a seared pork loin with port wine sauce accompanied by fingerling potatoes and roasted red peppers.
First Class now offers a seared pork loin with port wine sauce accompanied by fingerling potatoes and roasted red peppers.
Comments:
1. Good effort on the part of US. The F product sucked.
2. Agree that ALL mid-con/trans-con should have at least a light meal.
3. Hope the party cups are going bye-bye, but it doesn't sound like it from this press release.
4. Salmon is going to smell funky at 35k feet.
5. I eat just about anything, but roasted red peppers are gross. It's like having a placenta on your dinner plate. Ick.
1. Good effort on the part of US. The F product sucked.
2. Agree that ALL mid-con/trans-con should have at least a light meal.
3. Hope the party cups are going bye-bye, but it doesn't sound like it from this press release.
4. Salmon is going to smell funky at 35k feet.
5. I eat just about anything, but roasted red peppers are gross. It's like having a placenta on your dinner plate. Ick.
PHL BULL
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If they (LCC) really wants to pull this off in a real first class way better staff another F/A on these segments...or hold your dirty dish's after I take the trash cart to Y zone I will be back to top off your wine and get your pie, remember you get what you pay for...don't step over that dollar to pick up the penny! 🙄From the actual PR on the US site... a "sample picture".
First Class now offers a seared pork loin with port wine sauce accompanied by fingerling potatoes and roasted red peppers.
Harry Callahan
Veteran
From the picture, not to shabby.
Art at ISP
Veteran
Here is a question--they extended the meal window to 8PM departures, but is the duration still 3.5 hours? If they want to remain competitive they need meals on NE/FL flights, like PHL-MIA, etc. AA, DL, etc. all serve full meals in F in those markets.
ringmaruf
Veteran
I'm just disappointed they didn't mention the Four Points Pie by name. 🙂
I don't think that has changed Art? I don't want to start and East vs West debate, that's not what I am about, but I think because HP did not have a meal or even snack in F on the say, 2 1/2 hour segments during DP and crews tenure they don't believe it is needed. Even though it would still be less than what AA/CO/DL are currently doing I would like to see at least a nice snack in F, on those type/length segments at the approiate serving times. I remember on it's shorter F segments for a while DL served a large Caesear Salad, with a Pizza Hut style heated breadstick on the side. Had it several times, nothing spectacular but fairly filling, fairly healthy, and probably not that expensive. Personally, I believe something along those lines would be a decent compromise between service and cost.
My 2 cents
LGA777
So how do they figure that "fettuccini with salmon and sun-dried tomatoes in a garlic parmesan cheese sauce" is "light fare" for the afternoon? Pasta in the middle of the afternoon with a cheese sauce doesn't sound very light to me!
And one other thing - are they really going to be serving it the way the picture shows it - plated on a real plate? Bet not - my guess is it will be cooked and served on the same plate since there is only one F flight attendant. Doubt they have time to cook, plate and serve the food - and clean up in coach!
Still don't get why it takes so many months to come up with a new menu like this - doesn't seem like rocket science to me!
And one other thing - are they really going to be serving it the way the picture shows it - plated on a real plate? Bet not - my guess is it will be cooked and served on the same plate since there is only one F flight attendant. Doubt they have time to cook, plate and serve the food - and clean up in coach!
Still don't get why it takes so many months to come up with a new menu like this - doesn't seem like rocket science to me!
Well, there's a picture of a wine glass. Is it just an image for our customers to imagine them while they sip the party cup?
Are they going to put an oven on the E190 since they fly these midcon routes? DL/Shuttle America has ovens on their E170s.
Are they going to put an oven on the E190 since they fly these midcon routes? DL/Shuttle America has ovens on their E170s.
Singleflyer
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EMBFA,
I have had some great meals On NW (compass) 170(5). They included glassware. Eastbound from MSP they even served a Dove Bar. They don't serve Ice Cream on the return since they cater in both directions from MSP.
When will US truly compete??
I have had some great meals On NW (compass) 170(5). They included glassware. Eastbound from MSP they even served a Dove Bar. They don't serve Ice Cream on the return since they cater in both directions from MSP.
When will US truly compete??
Yep, our competitors EXPRESS carriers have FC products with hot food, hot towels, glassware. Despairways ordered the plane with no oven, one galley missing, and a big empty space where the closet is meant to be.
They just don't have a clue.
They just don't have a clue.
Art at ISP
Veteran
Piney Bob called me from LAS-the new meals were loaded, and he said they were pretty good. He had an omelette this morning.
Now some random thoughts--
1. Showing the wine glass and still having plastic--false advertising or not? Just Tempe standard.
2. Making a big deal of the pork dish--they must want to attract those Jewish and Muslim customers they haven't already lost.
I am kinda kidding here but it is interesting.....
Now some random thoughts--
1. Showing the wine glass and still having plastic--false advertising or not? Just Tempe standard.
2. Making a big deal of the pork dish--they must want to attract those Jewish and Muslim customers they haven't already lost.
I am kinda kidding here but it is interesting.....
