How Singapore Airlines Makes 50,000 In-Flight Meals A Day | Big Business | Insider Business

Summary

The Singapore Airlines catering facility, in partnership with SATS, produces up to 7,000 omelets and 168,000 lobster tails monthly for nearly 20 million passengers annually. Antony, in charge of the operation, manages a $500 million food budget. The process involves meticulous preparation, cooking meals 24-36 hours in advance, and assembling them into foil containers. The facility also addresses in-flight taste alterations by adjusting recipes and using ingredients like turmeric and ginger. Meals are assembled and transported to flights within a 72-hour window to ensure freshness and safety.

Takeaways

• 🍳 Singapore Airlines' economy class omelets are cooked on a rotating table, with 6,000 to 7,000 produced daily.
• 👨‍🍳 Antony oversees the entire catering operation with a budget of $500 million a year, producing 168,000 lobster tails monthly and over 1 million pounds of rice annually.
• 🍱 Chefs prepare main dishes for nearly 20 million passengers annually at the SATS catering facility, operating 24/7.
• ✈️ Different menus are developed for 77 departure cities, with options tailored to the departure location and cabin class.
• 🥗 In-flight food taste can be affected by altitude, pressure, dryness, and engine noise, making flavors less intense.
• 🍝 Meals are partially cooked (30-60%) to prevent overcooking in the air, with flight attendants finishing the cooking.
• 🍲 Food safety and quality are ensured through strict procedures, including air showers for chefs and blast chillers to halt cooking.
• 🧑‍🍳 SATS employs over 1,000 chefs who handle up to 1,000 menus daily, using a restaurant-style station system for meal preparation.
• 🛒 Meals are assembled quickly, with tracking labels for traceability, and delivered to flights within 72 hours to meet food safety standards.
• 🍷 New aircraft designs with improved pressurization and humidity levels enhance the dining experience, reducing the need for added salt.

Q & A

How many omelets does Singapore Airlines produce daily for their economy class?

Singapore Airlines produces a minimum of 6,000 to 7,000 omelets per day for their economy class passengers.

What is the annual passenger count that the catering facility caters to?

The catering facility prepares main dishes for nearly 20 million passengers a year.

What is Antony's role in the catering operation?

Antony is in charge of the entire catering operation and has a food shopping budget of $500 million a year.

How often does Singapore Airlines develop new menus?

Singapore Airlines works with SATS to develop hundreds of new menus every year.

What is the time frame for creating a single dish on the menu?

Creating a single dish can take nine to 12 months.

How many different departure cities does the airline run menus from?

The airline runs menus from 77 different departure cities.

What is the process for the chefs to start cooking meals before a scheduled flight?

Chefs usually start cooking meals 24 to 36 hours before a scheduled flight.

Why do chefs not fully cook the meat in the premium kitchen?

Chefs cook the meat to about 30% to 40% to avoid it being overcooked by the time it is served on the plane, relying on flight attendants to finish cooking it in the air.

What is the purpose of the blast chiller in the food preparation process?

The blast chiller stops the cooking process in its tracks to ensure food safety and maintain the quality of the dishes.

How does the pressurization in older planes affect the taste of food?

In older planes, cabin pressurization to about 8,000 feet can make taste buds about 30% less sensitive to sweet and salty foods due to the pressure, dryness, and engine sound.

What is the maximum time frame within which all the food processing must be completed?

All the food processing, from cooking to assembly and in-flight consumption, must be completed within 72 hours to meet food safety requirements.