This Airline Will Cater To Your Most Unexpected Food Cravings

Airline food is usually hit or miss for me. When I’m about to fly, I usually try to eat something before boarding. Because of this, I usually stick with pretzels and ginger ale when actually in the air.

But if you’re a fan of feasting while flying, there’s a private jet booking company called that has a glowing reputation of letting passengers order just about ANYTHING their hearts desire during flights.

Passengers on the airline are able to make their request 24 hours before their flight, and the airline will do their best to accommodate their cravings.

Remember those stories of Presidents hopping on Air Force One to pick up some mouthwatering BBQ in Texas? It’s kind of like that.

Even if the foods desired aren’t stocked in the kitchen, PrivateFly will go out and pick up whatever you want.

Yes, that means you can even get an In-N-Out Double-Double with extra well-done fries while docked in California.

“Dining is such an important part of the travel experience – even while getting to and from your destination,” said Geoff Villano, Senior Vice President of Sales and Operations at PrivateFly. “When flying private you can make onboard eating one of the trip’s highlights, whether business or pleasure. There is truly no request too elaborate as long as the jet’s kitchen can adequately handle it.”

Wonder if they can cut the line at Howlin’ Ray’s though.


A Fascinating Look At How Airline Food Is Made [WATCH]

There are many thoughts that go through your head when you’re traveling on a plane. How am I gonna kill 11 hours? Does the dude next to me snore? When’s the attendant coming with that drink cart, I need some ginger ale?

Have you ever wondered how the food served on your flight was made, though?

How It’s Made, the popular series from Science Channel, took a look at the process in creating airplane meals. Rather than simply cook different dishes and throw them into containers, many factors must be taken into account when cooking for airlines.

It’s said people’s perceptions of taste change when they’re at a higher altitude and pressure, so foods are seasoned depending on distance of travel. Foods are portioned out and ventilated in order to be re-heated in-flight. Separate meals must also be prepared for the pilot and co-pilot, in case one gets sick the other will not have eaten the same meal.

Definitely something to think about the next time you’re about to grub on your mile-high feast.

Check out the video to get an in-depth look at the fascinating process.


How a Genius Used a First Class Ticket to Eat Free Airline Food for a Year


Unless you really like security checkpoints and planes, an airport isn’t exactly a place we find much joy or utility, but not for one clever guy. You’ll be surprised after you read this story about how this guy totally hacked the airport system.

A Chinese man bought a first-class ticket at Xi’an airport in Shaanxi, China.  Like most first-class travelers, he decided to eat before his flight in the first-class lounge of the airport. After he is done eating, he leaves- but not to his flight.  He actually never takes his flight. Instead, he goes to the ticket counter to change his flight itinerary for the next day and then he heads home. The next day he comes back with his new ticket and into the lounge he goes. Book, eat, reschedule, repeat.

Now, not all of us have flown first-class before, but when you do, you get access to the first-class VIP lounge at the airport with your ticket. Once you are inside, anything you want — drinks and food — is absolutely free.  This guy rescheduled his itinerary over 300 times in the same year! That’s over 300 free meals in a first-class lounge, but wait, the story gets better.

China Eastern Airlines, the airline that he kept rescheduling his first-class ticket with, started to catch on to his little scheme and began an investigation. What did he do? He simply cancelled his ticket — for a full refund!

Well played sir, well played indeed.

H/T Sploid


Air France’s New Cutlery Assembles Into a Model Airplane


Few things are worse than being bored on a long flight. Now, Air France is trying to change that by redesigning flatware that comes with their in-flight meals.  Now, instead of throwing away your plastic cutlery, you can turn it into a plane instead! Eugeni Quitllet, an industrial designer, designed the set, which includes a knife, spoon, fork, and a set of wings.  You can expect to see the new utensils sometime this month. And (bonus points for environmental health!) the redesign will actually help reduce Air France’s raw material use by 30%.



H/T + PicThx Design Taxi


Craving A Pre-Flight Snack? Eh, Better Not — Airline Now Charging Passengers By Weight


It’s “the fairest way of traveling,” head of the Samoa Air airline Chris Langton told Australia’s ABC Radio.

Samoa Air has become the world’s first airline to implement a new pricing policy which determines passenger’s fare based on the combined weights of themselves and their baggage.

“Airlines don’t run on seats, they run on weight, and particularly the smaller the aircraft you are in the less variance you can accept in terms of the difference in weight between passengers,” Langton said.

Since November of last year, the small, two-plane, charter passenger airline has adopted new fare rates which start at $1 per kilo (or 2.2 pounds) and run as high as $4.16 per kilo on all international flights, including those between American Samoa and Samoa.

According to the Miami Herald, “That means the average American man weighing 195 pounds with a 35-pound bag would pay $97 to go one-way between Apia, Samoa, and Pago Pago, American Samoa. Competitors typically charge $130 to $140 roundtrip for similar routes.”

To make up for the increased fee, Langton has said that passengers who need more room will be given one row on the plane to ensure comfort and that families with children can now qualify for much cheaper fares.

Still, despite the airline’s hopes to the contrary, the new fare model is unlikely to be adopted by commercial airlines, having already faced a flurry of accusations regarding the potential sexism and discrimination of the model and its overall unfairness. Some netizens have suggested that instead of basing whole fares on weight, airlines should instead install a surcharge, considering a plane’s total operating costs are not based on fuel usage alone, but also include staff costs and taxes, among other things.

Others have praised the genius of the idea, asking why more airlines didn’t think of this sooner.

Kinda makes us wish those Dunkin’ Donuts Bacon Salad Wraps didn’t taste so good.

H/T ConsumeristMiami HeraldBBC + PicThx Business Insider