LATAM Airlines Group has introduced a new gastronomic concept for economy cabins on its long-haul flights with durations of seven hours or more.
Passengers will receive a new menu with three options for lunch or dinner, which includes a hot dish, vegetarian or a lighter cold option, a drink service and a sweet snack. Two new breakfast choices are also available. In total, the company has created more than 300 new dishes, which will serve an average of 14,000 passengers on 64 flights each day.
The new menu will include Latin American, international and vegetarian dishes ranging from 'Ravioli stuffed with four cheeses with tomato sauce, pesto and mozzarella cheese' and 'Slow cooked rump of beef with truffle mash potatoes, sautéed mushrooms and grilled asparagus' to a 'cold dish of roasted chicken with rice salad and oats, soft curry dressing, cherry tomatoes and mixed leaves' accompanied by desert. Breakfast choices include a 'tortilla filled with cheese, sautéed mushrooms and cherry tomatoes', 'American pancakes with strawberries and cranberry compote' or ´a selection of fresh fruit or yoghurt.'
The new service will offer a selection of main dishes with increased portion sizes. New serving trays have been designed and implemented to provide a more convenient dining experience with built-in plates replacing small modular dishes on trays.
LATAM conducted test flights where passengers were surveyed about the general flight experience. Dining experience satisfaction scores improved by 28 percentage points with the introduction of the new food concept compared to the previous offering.
The new menus will be implemented on LATAM Airlines' network of flights connecting Europe to Latin America, including those operated by the Boeing 787, 767, 777 and Airbus A350 aircrafts. This new concept is already available on routes to and from Chile and will be rolled out across the company's international network by the end of 2017.
