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The North America Inflight Catering Market is segmented by Aircraft Seating Class (Economy, Business, First, Other Aircraft Seating Classes), Flight Service Type (Full-Service Carrier, Low-Cost Carrier, Other Flight Service Types), Food Type (Meals, Bakery and Confectionery, Beverages, Other Food Types), and Country.
Fastest Growing Market:
The North America inflight catering market is anticipated to grow and reach USD 5.08 billion by 2024 while recording a CAGR of 3.61% during the forecast period.
Inflight catering is a business that provides food service specifically for airline companies. It involves providing meals for passengers on board, as well as for restaurants situated at the airport terminals.
|Aircraft Seating Class|
|Flight Service Type|
|Bakery and Confectionery|
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The economy class dominates the North America inflight catering market, followed by the business and first class. The economy class controls around 7/10th of the total share of the inflight catering services market. Since economy class passengers have a choice of the service and the type of airline, carriers cannot serve substandard meals and have to maintain high-quality standards. Most passengers of these regions view air travel as an experience and not just as a means to get from one point to another. Economy class, as a result, remains the most important segment for each airline. One of the major trends in economy class meals is the rising preference of passengers, especially from the matured markets, for healthy inflight food services. Historically, business and first class passengers were always ahead in demanding healthy food options, but now the economy class passengers are also adding to the demand. Instead of red meat options, like beef and pork, passengers are demanding white meat, such as chicken and fish. The economy class segment is expected to be the fastest-growing segment of the inflight catering market, as more airlines are planning to upgrade the meal offerings in this segment and meet the rising demands of the passengers.
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The North America diet varies considerably with each state. Eating habits of the two major North America countries, the United States and Canada, differ considerably from each other. In Canada, food intake in the Quebec region differs from the rest of the provinces. Smaller countries in the continent vary even more. So carriers have to arrange and stock up food accordingly, sufficing to their routes and the region they are operating in. The trend is, however, more toward eating healthy food, which is observed throughout the continent, particularly in the United States. More than 1/4th of the US citizens, still consume fast food every day, but the percentage is dropping gradually. The high obesity rate is a critical concern behind the changing food pattern. Healthy food has achieved significant traction. Food, like yogurt, poultry, sandwiches, and fresh fruits, has witnessed a spike in demand, in the field of inflight catering. In addition, the country is also a large market for chocolates, bakeries, and other confectionaries. The demand for low-calorie meals has resulted in a significant change in the food offerings during flights.
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The North America inflight catering market is undergoing a slow but steady consolidation, with major players procuring other significant regional players. Gate Gourmet, which started as a small inflight caterer has, over the years, procured most of its competitors, and it now stands at the top of the global inflight catering market share, by revenue. Its geographical presence has also expanded significantly during the past decade, solidifying its presence and customers across international regions. Market consolidation has allowed smaller regional players to target just one competitor to survive in the market, while it also allowed new entrants to enter the market, with lesser resistance due to cheaper services. LSG Sky Chef, gategroup, Journey Group PLC, and Flying Food Group are some of the prominent players in the North America inflight catering market.
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Overview
4.2 Market Drivers
4.3 Market Restraints
4.4 Porter's Five Forces Analysis
4.4.1 Threat of New Entrants
4.4.2 Bargaining Power of Buyers/Consumers
4.4.3 Bargaining Power of Suppliers
4.4.4 Threat of Substitute Products
4.4.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 Aircraft Seating Class
5.2 Flight Service Type
5.2.1 Full-Service Carrier
5.2.2 Low-Cost Carrier
5.3 Food Type
5.3.2 Bakery and Confectionery
5.4.1 United States
184.108.40.206 Food Type (Meals, Bakery and Confectionery, Beverages, and Other Food Types)
220.127.116.11.1 Flight Service Type (FSC, LCC)
18.104.22.168.2 Aircraft Seating Class (Economy Class, Business Class, First Class)
22.214.171.124 Food Type (Meals, Bakery and Confectionery, Beverages, and Other Food Types)
126.96.36.199 Flight Service Type (FSC, LCC)
188.8.131.52 Aircraft Seating Class (Economy Class, Business Class, First Class)
6. COMPETITIVE LANDSCAPE
6.1 Vendor Market Share
6.2 Company Profiles (Mergers & Acquisitions, Strategies, Products and Services)
6.2.1 Flying Food Group LLC
6.2.3 Lufthansa Service Holding AG
6.2.4 Journey Group PLC
6.2.5 Fleury Michon America
6.2.6 Cathay Pacific Catering Services (CLS Catering)
6.2.8 Newrest International Group SaS
6.2.10 SATS Ltd
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
** Subject to Availability