For each of the stages in the flight catering operation, there are some features that are unique to flight catering. These derive from one simple fact: while the food is prepared on the ground it will be consumed in the air. This impacts on:
customers and their needs—the prime motivation for travel is not eating
menus—some food and drink items are not suitable for consumption in pressurised cabins 10 km above the ground
production methods—the volume of business necessitates large-scale meal production
service style—since passengers are seated in rows of aircraft seats, tray service predominates
shelf-life—the time difference between production on the ground and consumption in the air which determines the adoption of cook–chill methodologies
transportation—moving trayed meals from production unit to aircraft and then storing on board is based around modular trolleys