Great feedback, all. thank you!

rorivera,
Thank you! We are doing everything we can to consistently provide you with quality selections. I’m glad to hear the Chicken Bistro Salad lived up to your standards. This has been a popular one for us. I’m interested to hear your feedback on the salad (…and if you took advantage of the promotion).

GF77,
We change our menus, currently, every three to four months. It becomes very difficult to change them more frequently than this. The product we use on one menu may not be used on the next or anywhere else within the recipes we have onboard at that time. As I’m sure you know, it’s very hard to end a menu and use the exact quantiy of product ordered.

The individual fruits aren’t something we’ve looked into before, but I definitely will.

gr8celee,
We do update menus every three to four months. Hopefully, this is often enough to keep the choices fresh. The last thing I want is a menu staying onboard too long and our customers losing interest.

The suggestions you offer a great. We’ve toyed with the idea of a PB&J, Ham and Cheese, and a simple fruit bowl. With Todd English designing a large portion of our menu, we’ve stayed with items that align with his brand as a chef. As we move forward and the program evolves, these are all solid suggestions that we’ll put in the consideration pool.

Nutritional information is a bit tricky for us. McDonald’s and other national chains, to the best of my knowledge, have all of their products sourced through national distribution channels. This means a store in North Dakota receives the same product as a store in New York. Our system doesn’t work the same. There are certain ingredients we use which either aren’t in national distribution or our needs within an area don’t meet order minimums. In these cases, we approve local purchase by our kitchens. For us to supply nutritional information, we’d have to employ a nutritionist to visit every facility where we provision EATS, and this isn’t feasible at this time.

We’re getting ready to roll-out a new menu in June which should be a hit for the summer. To leak a little info…. we’re offering a Fried Chicken Sandwich with a mildly spiced chicken breast (ranch and bbq sauce as options on the side), an oregano Grilled Shrimp Caesar Salad with caesar dressing and breadsticks, and a Todd signature Mushroom Pea Orzo. I’ve tried them all, and they are great! I have to say, though, the Orzo is my favorite.

The June menu will debut onboard beginning Thursday, June 5. Our special for the month is the Mushroom Pea Orzo with a glass of white wine for $12.

Thank you for trying our food, and keep the feedback coming!

t.j.

Other Comments:
WAY too much packaging for the foods you serve! Peanuts come in little plastic bags, plastic cups per each drink you hand out, plastic cover over another plastic cover on foods on the menu. Over kill?

golich17,
We’re doing what we can. The goal is to have a healthy, but balanced menu which provides choice. In my opinion, a part of being healthy is the occasional indulgence (for sanity’s sake). This is why you see M&M’s and the Dove Dark Chocolate bar offered next to Earthbound Farm organic greens in our fresh items. The goal is to provide quality and choice every time you fly.

HRGM,
Great point. This is a subject which has spurred a lot of discussion. The non-perishable items have nutritional and ingredient information on the wrapper. Fresh items are a little more difficult. Though created according to recipe, kitchens are producing the selections in many different locations across the country. With the number of facilities we have producing the food, it would be difficult to accurately represent nutritional information.

side note: While much of the product we use is nationally distributed product, some is local purchase. This means that the brand, size, and ingredients, at times, can vary.

If you look at the menu, I list ingredients as the item description. This is, specifically, for anyone who is vigilant about their dietary intake or has a food allergy. If you have suggestions, please pass them my way. If I can make the menu more customer friendly, I’m all about it!

Geoffrey,
Glad to hear your upgrade luck has been good in 2008. It’s always good to hear our valued customers are able to take advantage of their hard earned perks. Portion size is something we watch closely when creating the menu. It’s very important to us that the portion sizes are hearty. After all, value is important to everyone. We want each person who purchases an item from the EATS menu to feel like they’re getting their money’s worth and more!

I like the way you’re thinking with the bundle concept. We’re running promotions onboard each month where two items are combined for a $1 off the total purchase price. This has only been in place since February, and we’re working on making it more comprehensive as EATS grows. For April, the special is Emerald’s Berry Blend Trail Mix and a signature cocktail of your choice for $7. May will be the Chicken Bistro Salad and a glass of wine for $12. There will be other types of promotions as we head into summer, so keep an eye out!

Thank you for the comments, and please keep them coming. Our team here is working hard everyday to try and make each flight the best experience possible. Continue to let us know how we’re doing and what we can do better for you!

t.j.