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who service United. Adds Gerry: “They have very talented chefs on staff who support our team in maintaining consistency, with product availability and recipe interpretation. Also, Cuisine Solutions is one of a number of innovative food companies we work with to help achieve constancy across our system”. It was vital that Gerry had the buy-in of airline crew for his designs before going out to the workshops.


Many of the dishes in these concepts required a final adjustment and finishing just prior to service, so not only does the crew have to be trained to achieve the final result but a full review of the available equipment on board aircraft had to be done and the menus designed to be achievable in the worst case scenario. “The feedback from crew is a key component in the considerations for these menus,” says Gerry.


Also considered is rationalisation of menus so that where a caterer is uplifting for United to multiple regions there is some


commonality across the choices. This helps with consolidating production and of course reflects in the cost.


Phase one started in spring this year with the current menu redesign and will carry through to 2014. Phase two will involve a whole new set of menus and also an upgrade of equipment timed for 2015.


The domestic menus are not being left out. They are also being reviewed and Gerry has introduced a new gluten-free soup and salad option in this area.


Gerry’s new United menus certainly bring a refreshing new look to the perception of US carriers, which have suffered for so long. As Gerry says: “It’s about consolidating the new brand. New planes and seats are fine but the hardest element of all to control is the airline's food service.”


With the combination of United’s catering partners and collaborators, Gerry has created a team that looks like it will deliver. united.com


ITALIAN PIZZA GLUTEN FREE


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