Saturday, February 5, 2011

quality or quantity?

I tend to think of the unique creation, the singular portion, whether for one or a table. But hardly more than that. It's easy to wing it, figure things out on the fly.

I was on a short-haul kuwait airways flight leaving kuwait at around 11 am and was handed a tray containing a muffin, a chicken sandwich, 100 ml each of water and orange juice. I wondered what the manpower and costing of the tray of generic food was. Especially at the bulk rates for such huge quantities. Consistency was guaranteed - pretty consistently pathetic if you really care about it. It's small details that count. And if the details are well done, at the singular scale then theoretically it should be replicated with a higher quality.

I guess, though, that the food was of three(out of five) star quality. Cafeteria quality, generic. The chicken sandwich was actually the most disappointing. The bread was a kind of baguette. Slightly plasticy-waxy on the outside, somewhat soft on the inside, good to soak up a good sauce. The chicken filling was a rather weak interpretation of a coronation chicken. So what would have been a better filling? Considering the same costing... there are many options out there. simple, interesting and unique spices to cater to the markets.

what should an institution that provides you food, of which you have little option, promote in their food? what opportunities are there? could there be something that improves the image of the institution (airline)? Should there be a character, or is cafeteria/generic what people expect and want?

It is this essence that i believe can be looked at in any system. Reevaluation. Determine the balance between quality and quantity. Or between several different qualities. Apply this to airline food or urban planning or music or anything. At least those are the realms i tend to exist in.

No comments:

Post a Comment