Summary
- American Airlines has opened a new catering facility at Dallas Fort Worth International Airport to provide better meal experiences for passengers.
- The facility is the largest catering kitchen in the US, covering 214,000 square feet and costing $100 million.
- The facility integrates technology for efficient operations, including an automatic storage system and machines for handling canned drinks.
US-based giant American Airlines has opened its brand-new catering facility at Dallas Fort Worth International Airport (DFW), which the carrier will use to boost its catering capabilities in order to provide better meal experiences for passengers traveling with the airline and its regional partners.
The facility
Covering 214,000 square feet in area, the facility is the largest catering kitchen in the United States of America, and it is located at American Airlines’ primary hub – Dallas Fort Worth. With a price tag of $100 million, the airline’s kitchen incorporates a high-tech design for efficient catering operations, which enables the carrier to provide a better onboard dining experience for the passengers.
Data suggests that the airline’s hub at DFW prepares around 15,000 meals on a daily basis during the peak travel season, and these meals are served not just onboard American Airlines flights but also in the airline’s Admirals Club lounges located in terminals A, B, C, D, and E at DFW.
The airline has also invested in deploying over 100 catering trucks to support the kitchen’s operations for improved operational efficiency. These trucks will boost the kitchen’s food production and storage capabilities, which will ultimately enable the airline to grow at its hub.
Integrated technology
The airline has ensured technology is integrated at every aspect of this facility for efficient and timely operations. Having commenced operations just before the beginning of Summer, the kitchen has already reduced catering delays at DFW, which could positively impact the airline’s on-time performance at the hub.
Within the facility, there is an automatic storage and retrieval system capable of transporting dishes, plates, and other items around the building, drastically reducing the time various teams spend waiting for them. Additionally, there are machines that handle canned drinks by allocating the correct amount of soft drinks to be loaded onto each flight, and it is capable of handling nearly 200,000 cans daily.
Senior Vice President of Inflight and Premium Guest Services, Brady Byrnes, said,
“From the moment a customer steps into one of our airport lobbies to when they are relaxing with a refreshment at 35,000 feet, we’re always thinking of ways to make their journey even better.
“This kitchen is an example of the investments we’re making to enhance our operations while focusing on delivering a consistent customer experience and service that sets us apart.”
Furthermore, the kitchen aims to participate in a program that enables organic food waste to be turned into compost, which will then be provided to farms and compost facilities, and this will complement the airline’s existing recycling programs for items removed from aircraft.
Important for the airline
The dining experience offered to the passengers has always been important for American Airlines. Earlier this year, the carrier entered into a collaboration with a Nutritionist and Wine Consultant in order to up its inflight catering.
To help redesign the airline’s onboard and lounge menu, American chose Ellie Krieger, a registered dietitian, nutritionist, and an award-winning cookbook author.
Photo: American Airlines
Just like the meal offerings, airlines also prioritize drinks offered on flights. For this, American partnered with the award-winning chef and wine educator Julia Coney, who will be responsible for selecting wines to be served onboard the airline’s long-haul flights and airport lounges.
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