With no meal requests or baseline acceptance/refusal data, the provisioning for these meals is going to be an interesting challenge that will inflate the unit cost of those actually sold inflight. I would presume this will eventually go to a reserved SPML concept if the tests prove successful. And I would expect Continental to eventually adopt the same policy, though with "more cheese on the pizza". - Bob Mann -- - R.W. Mann & Company, Inc. >> Airline Industry Analysis Port Washington, NY 11050 >> tel 516-944-0900, fax -7280 mailto:RWM@RWMann.com >> URL http://www.RWMann.com/ lafrance@verizon.net wrote: > > Note last line. > > Airlines try going gourmet, but not for free > > Wednesday January 8, 6:45 PM EST > > By Meredith Grossman Dubner > > CHICAGO, Jan 8 (Reuters) - Goodbye rubber chicken. Hello roast turkey with fontina and sliced tomato on Italian focaccia bread...