북미의 기내식 서비스 : 시장 점유율 분석, 업계 동향과 통계, 성장 예측(2026-2031년)

According to Mordor Intelligence, the North America in-flight catering services market size is expected to grow from USD 5.00 billion in 2025 to USD 5.44 billion in 2026 and is forecasted to reach USD 8.09 billion by 2031 at 8.25% CAGR over 2026-2031.

This report is Segmented by Food Type (Meals, Bakery and Confectionery, and More), Flight Type (Full-Service Carriers, and More), Aircraft Seating Class (Economy, Business, and First), Catering Type (Classic and Retail On Board), Flight Duration (Short-Haul and Long-Haul), and Geography (United States, Canada, and Mexico). The Market Forecasts are Provided in Terms of Value (USD).

North America In-flight Catering Services Market Trends and Insights

Rebound in Air-Passenger Traffic and Long-Haul Capacity Additions

According to IATA's year-end report for 2024, international traffic surpassed the 2019 benchmark by just 0.5%. The combined total traffic (domestic and international) exceeded 2019 figures by 3.8%. Airlines are therefore pushing capacity toward transoceanic sectors where meal service is mandatory, and yields are higher than on short-haul flights. In the summer of 2025, North America boasted a seat capacity of 793 million. As Canadian gateways increased their flight frequencies and Mexican leisure routes expanded, demand for catering services became concentrated at airports with limited kitchen facilities. The FAA projects system revenue passenger miles will grow 2.8% annually through 2045, implying longer average stage lengths that favor caterers able to scale multi-course service economically. Suppliers lacking fresh-frozen networks or multi-cuisine certification risk displacement as long-haul corridors expand.

Premiumization of Onboard Experience to Differentiate Airline Brands

Delta formalized chef programs with Jose Andres and Mashama Bailey in 2024, rotating seasonal menus in Delta One cabins, and Alaska Airlines introduced its Chef's Table concept in May 2025. A 2024 survey of premium travelers found that 78% cite food quality as a key repeat-booking trigger, prompting carriers to invest in signature dishes, wine pairings, and regionally sourced ingredients. American Airlines operates a 214,000-square-foot facility in Dallas/Fort Worth that produces 15,000 meals daily, demonstrating how industrial kitchens can incorporate chef recipes at scale. Business-class meals now command rate premiums that translate catering spend into measurable customer lifetime value during economic cycles.

High Operating Costs and Inflation in Food, Labor, and Utilities

Food-away-from-home inflation in the United States reached 4.1% in 2024, and labor costs increased by 4.5%, resulting in average food-service wages of USD 19.47 per hour. Canada faced 5.2% food inflation in October 2024 before easing to 4.3% a month later, with hospitality pay averaging CAD 20.85 (USD 15.40). Refrigeration and blast-chilling operations account for 15%-20% of total energy expenses, and commercial power rates increased by roughly 3% across North America in 2024. These pressures compress margins on economy-class contracts, triggering SKU rationalization and automated shift scheduling that risk service differentiation and staff retention.

Other drivers and restraints analyzed in the detailed report include:

1. Expansion of LCCs and Hybrids Scaling Buy-on-Board and Pre-Order Models
2. Digitalization Through Pre-Order Platforms, Data-Driven Menu Planning, and Kitchen Automation
3. Stringent Multi-Jurisdiction Food-Safety/Halal / Kosher Rules

For complete list of drivers and restraints, kindly check the Table Of Contents.

Segment Analysis

Meals accounted for 44.76% of revenue in 2025, but snacks and savouries are forecast to climb at an 8.39% CAGR to 2031 as carriers add sub-500-mile services best suited to pre-packaged items. More than half of US flights are under two hours, limiting the feasibility of heated meals and favoring snack boxes and grab-and-go sandwiches. United extended its pre-order window to offer 12-15 SKUs per route, while Delta rotates seasonal snack boxes priced at USD 10-12. Shelf-stable items also carry lighter traceability burdens, which speeds up the time-to-market. Although beverages remain a core revenue line, TSA's relaxations of the liquid-carrying rule are allowing larger personal drinks, which is dampening onboard sales growth. Bakery and confectionery products play a niche role in premium cabins, where warm cookies and plated desserts elevate the brand experience.

Regulatory clarity improves snack economics. FSMA 204 exempts many shelf-stable goods processed with validated kill steps, lowering audit overhead. Caterers with flexible lines can deliver mixed cases, including a protein box, a fruit cup, and a premium snack mix, without requiring duplicate inventory. Traditional meal-assembly plants designed for thousands of identical entrees must reinvest or risk obsolescence. As a result, snacks are becoming the testing ground for plant-based proteins, allergen-free ingredients, and compostable wrappers that satisfy airline sustainability mandates with minimal operational disruption.

FSCs accounted for 61.89% of 2025 revenue, but low-cost operators are expected to expand by 9.02% annually through 2031, treating food as a profit center rather than an obligation. Volaris earns roughly 15% of its ancillary revenue from catering alone. VivaAerobus recorded a 33% capacity jump and sells every meal retail. WestJet's tiered menus monetized flights once considered too short for service, selling snack boxes for USD 5 up to premium meals for USD 18. Charter and private-jet catering remain high-margin niches with spend often exceeding USD 50 per passenger.

LCCs win on data transparency. Each transaction feeds route-level analytics that inform SKU curation and waste reduction. FSCs are experimenting with hybrid models; American introduced buy-on-board on sub-900-mile flights in 2024. Loyalty programs, however, limit how far legacy brands can unbundle without alienating frequent flyers. The strategic balance seeks to protect premium tiers while monetizing economy cabins via optional upgrades.

Complete Report Scope:

• By Food Type
  • Meals
  • Bakery and Confectionery
  • Snacks and Savouries
  • Beverages
• By Flight Type
  • Full-Service Carriers (FSCs)
  • Low-Cost Carriers (LCCs)
  • Other Flight Types
• By Aircraft Seating Class
  • Economy
  • Business
  • First
• By Catering Type
  • Classic (Complimentary and Pre-ordered)
  • Retail On Board (Buy-on-board)
• By Flight Duration
  • Short-Haul
  • Long-Haul
• By Geography
  • United States
  • Canada
  • Mexico

List of Companies Covered in this Report:

1. gategroup
2. LSG Group
3. Flying Food Group LLC
4. DO & CO Aktiengesellschaft
5. dnata
6. Newrest Group Services SAS
7. SATS Ltd.
8. Cathay Pacific Catering Services (H.K.) Limited
9. KLM Catering Services
10. Air Fayre
11. Air Gourmet, Inc.
12. Abby's Catering (Amber Green Corporation)
13. Air Culinaire Worldwide

Additional Benefits:

• The market estimate (ME) sheet in Excel format
• 3 months of analyst support

TABLE OF CONTENTS

1 INTRODUCTION

• 1.1 Study Assumptions and Market Definition
• 1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET LANDSCAPE

• 4.1 Market Overview
• 4.2 Market Drivers
  • 4.2.1 Rebound in air-passenger traffic and long-haul capacity additions
  • 4.2.2 Premiumization of onboard experience to differentiate airline brands
  • 4.2.3 Expansion of LCCs and hybrids scaling buy-on-board and pre-order models
  • 4.2.4 Digitalization through a pre-order platforms, data-driven menu planning, and kitchen automation
  • 4.2.5 Under-utilized fresh-frozen meal networks enabling SKU standardization
  • 4.2.6 Aircraft/engine delivery bottlenecks shift demand toward waste-aware catering
• 4.3 Market Restraints
  • 4.3.1 High operating costs and inflation in food, labor, and utilities
  • 4.3.2 Stringent multi-jurisdiction food-safety/halal-kosher rules
  • 4.3.3 Short-haul time constraints and BYO-food erode service scope
  • 4.3.4 Contract-to-retail mix shift lowers meals uplifted despite revenue growth
• 4.4 Value Chain Analysis
• 4.5 Regulatory and Technological Outlook
• 4.6 Porter's Five Forces Analysis
  • 4.6.1 Bargaining Power of Suppliers
  • 4.6.2 Bargaining Power of Buyers
  • 4.6.3 Threat of New Entrants
  • 4.6.4 Threat of Substitutes
  • 4.6.5 Intensity of Competitive Rivalry

5 MARKET SIZE AND GROWTH FORECASTS (VALUE)

• 5.1 By Food Type
  • 5.1.1 Meals
  • 5.1.2 Bakery and Confectionery
  • 5.1.3 Snacks and Savouries
  • 5.1.4 Beverages
• 5.2 By Flight Type
  • 5.2.1 Full-Service Carriers (FSCs)
  • 5.2.2 Low-Cost Carriers (LCCs)
  • 5.2.3 Other Flight Types
• 5.3 By Aircraft Seating Class
  • 5.3.1 Economy
  • 5.3.2 Business
  • 5.3.3 First
• 5.4 By Catering Type
  • 5.4.1 Classic (Complimentary and Pre-ordered)
  • 5.4.2 Retail On Board (Buy-on-board)
• 5.5 By Flight Duration
  • 5.5.1 Short-Haul
  • 5.5.2 Long-Haul
• 5.6 By Geography
  • 5.6.1 United States
  • 5.6.2 Canada
  • 5.6.3 Mexico

6 COMPETITIVE LANDSCAPE

• 6.1 Strategic Moves
• 6.2 Market Share Analysis
• 6.3 Company Profiles (includes Global Level Overview, Market Level Overview, Core Segments, Financials, Strategic Info, Market Rank/Share, Products and Services, Recent Developments)
  • 6.3.1 gategroup
  • 6.3.2 LSG Group
  • 6.3.3 Flying Food Group LLC
  • 6.3.4 DO & CO Aktiengesellschaft
  • 6.3.5 dnata
  • 6.3.6 Newrest Group Services SAS
  • 6.3.7 SATS Ltd.
  • 6.3.8 Cathay Pacific Catering Services (H.K.) Limited
  • 6.3.9 KLM Catering Services
  • 6.3.10 Air Fayre
  • 6.3.11 Air Gourmet, Inc.
  • 6.3.12 Abby's Catering (Amber Green Corporation)
  • 6.3.13 Air Culinaire Worldwide

7 MARKET OPPORTUNITIES AND FUTURE OUTLOOK

• 7.1 White-Space and Unmet-Need Assessment