How does JetBlue Airways decide to what foods to serve on board?
As I have mentioned here before, nothing is boarded by chance. I expanded on this theme in an article published online this week by Skift.com. Essentially, for most of its buy-on-board products, Jetblue is searching for shelf stable items that can hold up to the rigors of flight and hold up relatively well.
Here's how I described it in the Skift piece:
At JetBlue, nothing in the onboard food program is chosen haphazardly. Huang and her small team evaluate each product, whether it’s sold on its own, like oatmeal, or in a snack box. In addition to considering obvious questions, such as whether the item offers a reasonable profit margin, the team weighs less apparent ones.
Does the food fit with JetBlue’s brand? Can flight attendants serve it easily and consistently? Can the packaging hold up to the rigors of hundreds of takeoffs and landings? And, in many cases, can the food remain fresh for several months without refrigeration?
What might you like to see served on JetBlue in the future? As I mentioned in the Skift story, some members of JetBlue's team are intrigued by the prospect of selling a bagel and cream cheese on board. What do you think? Would it sell?
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