WHOLESALE SEGMENT
Airline-ready packs Uplift planning tools Cabin split clarity Spec pack checklist

Airlines & In-Flight Catering

Built for airline purchasing teams, caterers, and HACCP-driven operations: portion control, predictable uplift, carton/yield planning, and cabin-class allocation — so you can plan uplift without overstock.

Default portion options
20g • 25g • 30g • 40g
Supply format
Mainly pre-portioned (optional bulk)
Carton planning
Units/carton + uplift buffer
Buyer confidence signal: We publish operational planning guidance because it reduces waste, improves on-time uplift, and keeps cost-per-serve predictable.
Airline Confidence Pack
Procurement clarity + uplift planning (without guessing)
Cabin split Unit-per-flight Carton planning Yield control Spec pack
Portion control
Uplift predictability
Service speed support
Need airline numbers fast?
Use “Carton & Yield” + “Cabin Breakdown” below.

Airline Ops Toolkit

Tap a tab to reveal procurement-ready info: cabin breakdowns, tray layout guidance, carton/yield planning, competitor tactics, and the airline PDF spec pack checklist.

Cabin Split & Units-Per-Flight

Planning tool

Airlines plan uplift by units per flight + cabin split. Use this to calculate cabin units, then use the “Carton & Yield” tab to convert into cartons and kg.

Include all cabins combined (Eco + Premium Eco + Business).
If cheese is in the standard tray, use 90–100%. If it’s an add-on, use your historic take-rate.
Procurement rule: Keep cabin split totals near 100%. If your split totals don’t equal 100, we’ll auto-normalise it (so the calculation still works).
Economy units / flight
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Premium Eco units / flight
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Business units / flight
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Total units / flight
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What airlines usually want to see (before trial uplift)
  • Pack format: pre-portioned units with stable presentation.
  • Portion consistency: grams-per-unit aligned to cabin expectations.
  • Carton predictability: units per carton + uplift buffers.
  • Service practicality: fast loading, minimal handling, low waste.

Cabin-Specific Portion Guidance

Operational clarity
Economy

Standardise to one workhorse cheese and one portion size (commonly 20–25g). Consistency drives speed and eliminates uplift variance.

Premium Economy

Increase perceived value with 25–30g and a pairing cue (crackers/fruit/condiment). Often same base SKU as Economy (simplifies supply).

Business

Use 35–40g plated cut + “origin/feature” menu line. Rotate the hero quarterly for premium feel without widening SKUs.

Key signal: High-performing airlines don’t add 10 cheeses — they standardise the base and upgrade presentation by cabin.
Crew script (Economy)
“A smooth Dutch-style Gouda — creamy finish with your meal.”
Crew script (Premium Eco)
“Today’s featured cheese — designed to pair beautifully with your tray selection.”
Crew script (Business)
“A curated cheese moment — premium flavour, balanced texture, and an easy pairing.”
Crew prompt (Upsell cue)
“If you enjoyed it, ask about our rotating feature cheese on select services.”

In-Flight Tray Layout Visual

Ops-friendly

Choose a tray style to see a practical placement map.

Economy Class Tray
Why this matters: Placement affects perceived value and wastage. A predictable location improves speed and reduces missed items.

Portioning & Service Guidance

Standardise
  • Economy: keep one workhorse cheese, fixed pack size, fixed tray position.
  • Premium Economy: add one rotating hero on featured routes (weekly rotation).
  • Business: curated duo + pairing cue (fruit/cracker/honey) for premium perception.
  • Waste control: avoid too many SKUs open at once; rotate one hero, don’t stock five heroes.
  • Uplift predictability: add a small buffer instead of oversupplying cartons.
Procurement signal: Competitors win by reducing complexity — not by adding more flavours.
What a buyer is checking
Consistency, on-time uplift, carton predictability, and reduced handling.
What a caterer is checking
Service speed, pack flow, fewer touch points, lower waste.
What a crew lead is checking
Tray consistency, easy script, fewer errors.
What finance is checking
Stable cost-per-serve and predictable uplift planning.

LSG / SATS-Style Carton & Yield Calculator

Works instantly

Convert uplift into cartons and kg. Choose portion sizes per cabin, add contingency and wastage, and use your actual units per carton.

Set to your packaging reality (example: 70–80 units/carton; default 75 midpoint).
Common range: 3–8% (uplift variance + operational buffer).
Common range: 1–3% for pre-portioned; higher if bulk handling.
Bulk adds handling variance; pre-portioned stabilises uplift.
Total units / week
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Total kg / week
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Cartons / week
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Cartons / month
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What this calculator assumes
It uses cabin units per flight from “Cabin Breakdown”, applies contingency + wastage, multiplies by flights/week, then converts to cartons using units/carton and to kg using grams/portion.

Procurement Checklist (What buyers rarely publish)

Buyer-critical
  • Exact pack spec: grams per unit, unit dimensions, film type, seal integrity expectations.
  • Case config: units/carton + inner pack count (so uplift teams can plan labor/time).
  • Cold chain handling: receiving temp range, storage guidance, shelf life window.
  • Consistency promise: how you prevent variance between lots (portion control + SOP).
  • Menu language support: cabin-specific script lines and feature rotation plan.
  • Trial-to-rollout plan: how you help move from test uplift → scaled route rollout.
Professional signal: Publishing this reduces procurement back-and-forth and speeds trial approval.
Eco
Standardise base SKU + 1 portion. Reduce uplift variance.
Premium Eco
Upgrade by portion + pairing cue, not SKU explosion.
Business
Rotate feature quarterly for premium feel + repeat interest.
Caterer
Pre-portioned reduces touch points and labour time.

How competitors increase revenue with cheese

Copyable
Key insight: Airlines don’t “sell cheese”. They sell a premium moment — cheese is the simplest premium cue.

Competitor Tactics Carousel

Economy vs PE vs Business
Economy Cabin Strategy
What high-performing airlines do to standardise and reduce errors.
Operational outcome: more consistent uplift + higher perceived value — with fewer open SKUs.

Airline-Ready PDF Spec Pack (Checklist)

Procurement-ready

This is what airlines & caterers typically require in a spec pack. If you publish this (or allow download), buyers feel confident you’re a professional vendor.

Pack formats
20g / 25g / 30g / 40g options, unit dimensions, packaging type, allergen statement.
Case config
Units/carton, inner bag count, carton dimensions/weight, palletisation note (if applicable).
Cold chain
Storage range, receiving guidance, shelf life (sealed vs opened), handling SOP.
Operational SOP
Uplift planning guidance, wastage allowance, service speed notes, tray placement map.
Menu copy
Cabin-specific one-liners + feature rotation language (economy vs premium).
Commercial
MOQ, lead times, delivery windows, claim process, contact path for uplift changes.
Next step: If you want, we can turn this checklist into a clean “PDF-style” webpage and add a “Download Spec Pack” button (prints to PDF reliably).

Print-to-PDF Download (No file needed)

One click

This button opens the browser print dialog so the user can “Save as PDF”. (Works great when you don’t want to host a file yet.)

Tip: For a real airline trial, you can later replace this with an actual hosted PDF link.