This thesis seeks to address the redesign of the inflight airplane eating experience, by using the methodology of creating a ritual for passengers to uplift the dining process, by elevating the eating experience, the hope is to improve the performance of the airline industry. During international flights, people are used to having airline meals to meet their needs. Before 1928, airline food was served as cold boxed food for the passengers. The introduction of hot meals that came to existence in 1936 changed the experience of airplane travel. Most recently the airline industry in general and the way the passengers consume food in flight has changed dramatically (and maybe forever) with the devastating impacts of the communicable disease COVID-19.
This thesis aims to discuss the opportunities of uplifting the eating experience on airplanes and gaining people’s confidence back to traveling in the air.