Brett Catlin, Aviation & Travel Leader, Head of Alliances & Product at Alaska Airlines, talks with Jeff Frick at the Alaska Elevated Experience event at San Francisco International Airport.
#AlaskaElevated #AlaskaAirlines #theCUBE
https://siliconangle.com/2019/03/14/alaska-airlines-others-tech-planes-apps-land-flyers-alaskaelevated/
Of feedback and airplane food
Flyer-feedback data collected over time is helping Alaska revamp in-flight offerings. “Every guest receives a survey after every flight,” Catlin said. “We have hundreds of thousands of responses every year, which allows us to make small tweaks around the margin, but also more material changes.”
Some of the small tweaks include changing people’s perception of airline food. “Regional,” “adventurous,” and “made within hours of boarding” may not be words people associate with soggy sandwiches and packaged nuts.
“I work a lot with distributors trying to get hyper-regional products from San Francisco, Seattle, LA distributed nationwide, so that we can feature those great local flavors on our menus,” Joshua Rappaport, executive chef, menu design and product engineering at LSG Group, told theCUBE during the Alaska Airlines event.
Flyers can also expect small-batch artisan ice cream. “For a couple of months now, we’ve been offering a little single-serve container that we actually developed in conjunction with Alaska,” Kim Malek, president and chief executive officer of Salt & Straw, told theCUBE.
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Brett Catlin, Aviation & Travel Leader, Head of Alliances & Product at Alaska Airlines, talks with Jeff Frick at the Alaska Elevated Experience event at San Francisco International Airport.
#AlaskaElevated #AlaskaAirlines #theCUBE
https://siliconangle.com/2019/03/14/alaska-airlines-others-tech-planes-apps-land-flyers-alaskaelevated/
Of feedback and airplane food
Flyer-feedback data collected over time is helping Alaska revamp in-flight offerings. “Every guest receives a survey after every flight,” Catlin said. “We have hundreds of thousands of responses every year, which allows us to make small tweaks around the margin, but also more material changes.”
Some of the small tweaks include changing people’s perception of airline food. “Regional,” “adventurous,” and “made within hours of boarding” may not be words people associate with soggy sandwiches and packaged nuts.
“I work a lot with distributors trying to get hyper-regional products from San Francisco, Seattle, LA distributed nationwide, so that we can feature those great local flavors on our menus,” Joshua Rappaport, executive chef, menu design and product engineering at LSG Group, told theCUBE during the Alaska Airlines event.
Flyers can also expect small-batch artisan ice cream. “For a couple of months now, we’ve been offering a little single-serve container that we actually developed in conjunction with Alaska,” Kim Malek, president and chief executive officer of Salt & Straw, told theCUBE.
