As per MRFR, the In-Flight Catering Service Market regaining altitude as airlines rebuild networks and customer confidence. Beyond simple meal service, carriers are repositioning food and beverage as a brand differentiator—marrying culinary partnerships, health-forward menus, and digital pre-order to lift satisfaction and ancillary revenue.

The pandemic re-set exposed inefficiencies and shifted passenger expectations. Today, airlines are right-sizing menus by route and cabin while leveraging central kitchens, frozen-fresh models, and last-mile logistics to reduce waste. Premium cabins lead with chef-designed courses and wine programs; meanwhile, economy cabins see smarter buy-on-board collections, snack boxes, and dynamic pricing.

Request Free Sample Report

Key Drivers & Trends

Ancillary Monetization: Airlines treat F&B as a retail channel, bundling seats + meals, upselling desserts, and featuring limited-time collaborations.

Health & Wellness: Low-sodium, high-protein, keto/vegan, and allergen-aware recipes are now table stakes, with clear labeling on apps and menus.

Operational Resilience: Standardized SKUs, oven-agnostic packaging, and predictive demand planning cut costs and uplift on-time performance.

Brand Partnerships: From celebrity chefs to local artisans, curated menus create destination storytelling and social buzz.

Regional & Segment Insights

North America & Europe: Strong recovery, premiumization in long-haul, renewed emphasis on sustainability and provenance.

APAC & Middle East: Network expansion and hub competition fuel menu innovation, halal/kosher compliance, and elevated hospitality.

LCCs vs. FSCs: Low-cost carriers refine pre-order and dynamic assortments; full-service carriers focus on differentiated cabin-specific experiences.

Discover more Research Reports on Aerospace and Defense Industry, by Market Research Future:

Military Aircraft Avionics Market

Military Vetronics Market

Aerospace Additive Manufacturing Market

Directed Energy Weapon Market