The Barriers to Catering at United Airlines

I was very proud of the work that we did because we United employees put this food together for you in a lot of cases. We had, we had our own kitchens and we're probably the only US airline for a while to do that. Logistically, it's very difficult. Taste is very difficult. And again, you're working in a very confined space at, you know, 35,000 feet. So all of those things just don't make for a really good avenue to serve really good food.