Navigating Airline F&B Jargon: An Essential Guide for Brands
posted 13th February 2025
If you are a food or beverage brand exploring opportunities in airline catering, understanding the specific jargon used in this niche can significantly impact your success in tenders and partnerships. This guide demystifies common terms and acronyms to help you confidently navigate the airline F&B sector.
Class-Specific Catering Jargon
Each airline has their own jargon, so it is important to have a view on the different acronyms you might come across in airline-specific tender documents. Familiarity with these terms will enable you to better interpret the requirements and expectations outlined in tender documents, enhancing your ability to tailor your proposals effectively.
PREM (Premium Class): In premium class, the focus is on high-end, gourmet meals with exclusive beverages and snacks. These offerings are designed to enhance the luxurious experience expected in higher classes.
ECY (Economy Class): Economy class catering prioritises cost-effectiveness and efficiency. The goal here is to provide meals that are both satisfying and easy to serve, catering to a large volume of passengers without sacrificing quality.
British Airways, for example, tends to use the following jargon:
- FC – First Class: Offers a fine dining experience with multiple courses, featuring dishes curated by top chefs. The menu might include options like caviar and premium cuts of meat, paired with a selection of fine wines, champagnes, and gourmet cheeses.
- BC – Business Class: While slightly less opulent than first class, business class meals are still of high quality, often featuring regional dishes that reflect the aircraft's destination. Business class may also offer a range of premium wines and spirits, with the flexibility of 'dine on demand' service.
- WTP – World Traveller Plus (Economy Plus): This class offers an upgraded economy experience with greater meal choices than standard economy, including a complimentary drink and enhanced snack options. The meals are designed to feel more premium, often incorporating fresh ingredients and more complex flavours.
- WT – World Traveller (Economy): Focuses on providing a balanced meal that is satisfying and nutritious. The offerings typically include a main dish, salad, and dessert, designed to cater to a wide variety of tastes while being easy to serve efficiently.
CSAT: Measuring Customer Satisfaction
CSAT (Customer Satisfaction Score): This crucial metric indicates how satisfied customers are with the company's products. It's measured through customer feedback and expressed as a percentage, where 100% indicates complete satisfaction and 0% represents complete dissatisfaction. A high CSAT score is vital as airlines use this metric to assess the success of integrating a new F&B product onboard.
SPML: Catering to Special Dietary Needs
SPML (Special Meals): These meals cater to specific dietary, religious, or medical needs of passengers. There are 14 different dietary requirements airlines cater to, translating into about 35 special meal options, although not all airlines offer the complete list. Examples include:
LSML (Low Sodium): Ideal for passengers with hypertension or similar health issues.
LFML (Low Fat): Features lean meats and low-fat cooking methods.
LPML (Low Protein): Suitable for individuals with certain kidney or liver conditions.
LCML (Low Calorie): Typically contains no more than 400 calories.
DBML (Diabetic): Low in sugar and high in dietary fibre.
PFML (Peanut-Free): Avoids all peanut products for allergy sufferers.
GFML (Gluten-Free): Excludes gluten-containing ingredients.
NLML (Non-Lactose): Dairy-free options for lactose-intolerant passengers.
ALML (Allergen-Free): Excludes common allergens like nuts and seafood.
Plant-Based and Religious Meal Options:
VGML (Standard Vegetarian): Features a variety of vegetables, grains, and legumes.
VVML (Vegan): Free from all animal products, focusing on a plant-based diet.
VLML (Vegetarian Lacto-Ovo): Includes eggs and dairy but no meat or fish.
KSML (Kosher): Adheres to strict kosher dietary laws.
HNML (Hindu Non-Vegetarian): Avoids beef and certain seafood, with a focus on other meats and vegetarian options.
By familiarising yourself with these terms, your brand can more effectively meet the diverse needs of airline passengers and align your products with the specific requirements of airline tenders.
Understanding this jargon is not just about compliance; it’s about crafting an appealing, inclusive menu that enhances passenger satisfaction and aligns with airline goals.
