Feeding Your Appetite
AMessage from JimCompton
AMemorableExperience fromNose toTail
H
ow do you feel when your
momcooksyour favoritecom-
fort food?Orhowaboutwhen
a restaurant has your favorite
wineon themenu?Ourgoal is
to stirup those sameemotions
when you enjoy ameal, snack,
or beverage while traveling
United. From chef-inspired
premium-cabin meals to a
complimentary
stroopwafel
with a cupof illy coffee,we’re getting to the heart ofwhat
weknowmakes adifferencewhile you travelwithus.
Through a thoughtful and inspiring process, the food
services teamworks together with a variety of partners to
develop the dining selections that you desire and that our
employees areproud todeliver.We’re focusingonbothbig
and little things thatmake adifference in the air.
OurpartnershipwithTheTrotterProject isanexcellent
addition to themany investmentswe’remaking in thisarea.
TheTrotterProject is anonprofit organization committed
tocontinuingchefCharlieTrotter’s legacy throughmentor-
ing and internship programs for youth interested in the
culinaryarts.Through thispartnership,weworkwithchefs
fromaround theworldwho trainedunderTrotter tohelpus
createdishes thathighlight regional specialties.Oneof the
bestpartsof this job isgetting towatchan ideadevelop into
somethingwe’re excited toput on your tray table.
Our collaborationwith theTrotter chefs also gives us
theopportunity for a lot of variety.Through researchdone
directlywith customers,we know youwant fresh options,
variety and bold flavors.We’re putting that feedback into
action andhope you can taste thedifference.
And ifyouget thechance,try the rusticItalian sandwich
onour bistroonboardmenu—it’smy favorite!
ToddTraynor-Corey
ManagingDirector, Food and
BeveragePlanning andDesign
WelcomeAboard
W
earecontinuing touplift the
in-flight experience based on
feedbackwe’ve received from
youandouremployees,andwe
are taking action tomake your
journeymorememorable.Dur-
ingyour timewithus,wewant
you to not only have a great
flight,but also a greatmeal.
We introduced a lot of
enhancements toour foodand
beverage service last year, andwe joinedwithTheTrotter
Project to design new chef-inspired selections.We also
expanded the availability of complimentary meals and
free beer andwine tomoreLatinAmerica flights, andwe
significantly upgraded economy-cabin food and beverage
serviceon long-haul international flights,withmulticourse
meals; complimentarybeer,housewine,andbottledwater;
and anoption topurchasepremium snacks.
This year,we’re looking forward to bringing illycaffe’s
signature scurodark roast coffee to flightsworldwide.And,
just in time forNational SnackMonth,free snacks areback
on board starting thismonth,with customers receiving a
morning
stroopwafel
—aDutch caramel-filledwaffle that
pairsperfectlywithcoffeeortea—oranafternoonAsian-style
or zesty-ranch snackmix.
We know that inflight dining is a huge part of your
experiencewith us, andwewant tomake sure that it’s an
enjoyableone.To tell youmore,I’ll turn it over toUnited’s
managing director of food and beverage planning and
design,ToddTraynor-Corey.
On behalf of all of us at United, safe travels and
bon appétit.
JimCompton
EVP andChief RevenueOfficer,
UnitedAirlines
12
