United Airlines Introduces Free New Snacks In Economy
Photo: United Airlines
On Wednesday, United Airlines announced that beginning in February 2016 the 'stroopwafel' will be among United's free breakfast snack offerings for economy class passengers in North America and Latin America.
USA Today reports, "The free snacks will be offered on all of United's flights in North America, the Caribbean and between Honolulu and Guam that did not already have a complimentary meal or snack option in coach class."
"We're refocusing on the big and little things that we know matter to our customers and shape how they feel about their travel experience," Jimmy Samartzis, United's vice president of food services and United Clubs, says in a statement.
As for the reintroduction of free snacks, United says coach class customers on flights that depart before 9:45 a.m. will receive a morning stroopwafel, which the carrier describes as "a dutch, caramel filled waffle that pairs perfectly with coffee or tea."
Also United said, "this month United expanded the availability of complimentary meals and free beer and wine to more Latin America flights, and in June, the airline significantly upgraded economy-cabin food and beverage service on long-haul international flights, with multi-course meals; complimentary beer, house wine and bottled water; and an option to purchase premium snacks.”
The free snacks come as United continues preparations to bring illy caffe's signature scuro dark roast coffee to United Club locations at the airline's mainland U.S. hubs beginning this month and to flights worldwide next summer.
They will be offered along with United's for pay "choice menu" items. United's Latin America flights that already had free meals in coach will not receive the new snacks since the airline will retain its current complimentary offerings in those markets.
This is really great news to hear for all travelers to begin enjoying their overall flight experience once again. Parts and information from this article were from www.usatoday.com by Ben Mutzabaugh
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