12/11/2025
Three mistakes I see airlines make with kosher meals (that are fixable) 👇✈️
1️⃣ Treating kosher as a cost center instead of a loyalty tool
Kosher passengers often fly frequently, travel with family, and talk about their experiences.
We’re a tight-knit community, when someone has an amazing (or terrible) meal, word travels fast.
2️⃣ Outsourcing without insisting on professional standards
Not every kosher producer understands airline operations, food safety, and premium cabin expectations.
That’s how you end up with inconsistent, frozen, generic meals that don’t match the airline’s brand.
3️⃣ Ignoring the lounge experience
A passenger can fly business, get kosher on board, and still have nothing to eat in the lounge.
That disconnect is felt. It sends a clear message about who was, and wasn’t considered.
The good news? All of this is fixable with intention, the right partner, and a bit of strategic thinking.
If you work in procurement, inflight services, lounges, or F&B, I’d love to connect and talk about what a thoughtful kosher program could look like.
Have you ever had a really good (or really bad) kosher meal while traveling? Tell me in the comments 👇
