Source: Skift
With aircraft retrofits taking years and costing hundreds of millions, carriers are discovering that premium dining experiences deliver perceived luxury at a fraction of the capex. On long-haul routes where food is one of the few controllable touchpoints, this is sound economics. A Michelin-starred collaboration also stays fresh through marketing cycles and social media, while new seats and IFE systems become dated quickly. The move exposes how airlines have conflated product innovation with design—operational theater (who's cooking) often moves the needle more than ergonomics.