Qantas kicks off transtasman food fight

Qantas is hoping the flying kangaroo will become more of a flying restaurant - as it upgrades its menu for economy travellers.

Qantas is serving up what could be the first course in a transtasman food fight, with new offerings to economy class passengers from later this month.

The Australian airline is increasing the size of its meals throughout its international network as a way of filling more seats in the back of the plane.

Not only will meals be bigger by 50 per cent but there will be more choice for passengers, especially those who pre-order online who will have access to a fourth "exclusive" dish such as wagyu beef. Trays will go as part of a business class-style food service, with meals served and cleared more quickly when passengers have finished.

Qantas chief executive Alan Joyce said fares will not rise as a result. Although the meals were costing 40 per cent more to make, the airline was making some savings by eliminating waste.

The airline, rebuilding after suffering massive losses on its international routes in particular, believes there is still money to be made in the economy cabin by filling more seats year round and food was an incentive for that.

"Obviously business class is where most airlines make most of their money but economy is extremely important for everybody," Joyce said.

Qantas had five million passengers a year travelling in economy throughout the world.

Jetstar is part of the Qantas group and it charged for meals as extras as does Air New Zealand on the Tasman as part of its "seats to suit" options.

Joyce said Qantas had looked at the charging option previously but rejected it.

"We do believe that's what people believe expect of a premium product and you start to diminish your premium brand when you start debundling things."

Qantas aims at "value" pricing rather than being the cheapest across the Tasman and although in a close commercial alliance with Emirates which also flies the route, the two airlines act autonomously in delivering products and services on their planes.

Flight Centre general manager of product, Simon McKearney, said the Qantas move was great for passengers.

"This type of innovation is appealing to travellers, particularly to those who fly on full-service carriers and may not be loyal to one (in) particular."

Air New Zealand has increased the frequency of its menu rotation on all international flights and its general manager of customer experience Carrie Hurihanganui said it would look at customer reaction to the Qantas move closely.

"We've just kicked off a review of food and beverage and recently changed a few things around the frequency of menu (rotation) on international flights."

Menus on international flights now changed three times a year, up from twice.

Although she had not yet studied the Qantas move closely, she said her airline watched all trends.

"We're keen to understand what that looks like and we'll certainly watch and see what sort of response they get."

Kylie Morris, Qantas' head of customer experience said revamping food service throughout its network had been tough and while the airline had its own catering operation in Australia it worked with other catering firms around the world.

Passenger "pain points" included being trapped in their seats during food service when they wanted to go to the toilet or talk to crew.

Within five minutes of the seatbelt sign coming off crew would give passengers a "signature welcome drink," food delivered in 30 minutes and large plates cleared within 10 minutes and trolleys would be out of the aisle.

This would give more time for crew to interact with passengers at other times.

"Cabin crew won't be in the galley behind a curtain," she said.