Based upon customer and flight attendant feedback, American is revising some of its domestic First Class offerings to include 3 new breakfast entrees.
Beginning next month will be a new flatbread sandwich, and 2 new omelettes.
Without having tried any of them, the omelettes look mostly the same as before, and the portion size on the sandwich looks meager – but, again, this is just going off of the descriptions and sample pictures.
Nothing too exciting here, but I guess new options is a good thing; I’m sort of getting tired of the choice between oatmeal and the chorizo gravy biscuits. 😉
Jamie Larounis is an avid traveler, blogger and miles/points educator. Traveling well over 100,000 miles a year and staying in hotels for over 100 nights, he leverages miles, points and other deals to fly in first class cabins, and stay in 5-star hotels. The Forward Cabin shares his experiences, musings, reviews, tips, tricks, resources and industry news with you, the fellow traveler.
Since the finance jocks pushed aside the marketing folks and took-over the airline industry post-merger, the quality, quantity,, and selection of entrees in first class has “gone to hell in a hand basket.”
Why does American start with breakfast, when their lunch and dinner so-called entrees are an abomination-totally inexcusable; unacceptable? How does the lunch entree devolve into a Greek salad with a side of dried up roadkill chicken slices; dinner becomes cheese enchiladas (minus any hot sauce; peppers)? I came close to hitting the ER on the way home this past week back from ORD after a dinner of those enchiladas (that were even banned from Guantanamo!)
Curious how American’s super execs believe that providing such a consistently, total schlock domestic first class service will encourage anybody to fly them on international business or first? What happened to the high quality inflight first class domestic service that made TWA and National renown into the early 1970s?
To the same extent, even into the late 1960s/early 1970s, several private freight railroads still took pride in their first class passenger trains, even after the feds moved their mail contracts to the airlines and trucks. in 1967. This continuing saga of an anti-railroad bias by the federal government did not stop the Santa Fe’s “Super Chief” or the Seaboard Coast Line’s “Florida Special” and “Silver Meteor” from ensuring the consistent provision of a wide selection of epicurean cuisine, deluxe service, and fast schedules.
Today, their is no individual art to cooking in Amtrak diner galleys; menus for each meal are the same for everyday, every train; neither lounge nor dining cars craft cocktails. What have we lost from those days of presto logs running the fires in the galley of the Santa Fe and Seaboard Coast Line diners preparing individually cooked to order meals? Those presto logs were replaced by convection ovens; also, microwave junk food in the style of Penn Central cafe cars replaced the grill/bar/lounge cars of the New Haven, Great Northern, and Northern Pacific. Indeed, the New Haven consistently operated its bar lounge cars at a very high profit factor.
Yet, Canada’s VIA Rail Canada still manifests the ability to offer different menus for every meal, every day aboard its Vancouver-Toronto “Canadian;” continuing to provide a true first class experience, epicurean meals, and tip notch service. And along its Quebec-Toronto corridor, multiple entree selections still exist in its VIA Business Class, along with real cocktails-free.
Perhaps American should cease benchmarking with Aeroflot, and Amtrak should start to benchmark with VIA Rail Canada.