The Covid-19 pandemic has significantly altered air travel. The galleys is one area of place which has significant touchpoints, with a high chance of spreading germs between crew members and onto passengers during meal times.

The three phases of Economy Butler's food service includes preparation, serving and collection of used containers. This process is fully automated and reduces reliance on crew members during meals on flights


The parking system in the galley provides each cart a space to chill and reheat the meals. The lower compartment houses the chiller while the upper compartments houses the convection ovens. Flight attendants manage the fleet of carts through a mobile application.

Meal Boxes

Neatly stacked meal boxes allow for a narrower body compared to traditional airline food carts. This optimizes space in the galley as well as reduces obstruction along the aisle.

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