Indonesia In-Flight Catering Services Market Overview, 2030

Indonesia’s in-flight catering services have evolved to meet the diverse preferences of domestic and international passengers. This market is characterized by its ability to blend traditional Indonesian flavors, such as nasi goreng, satay, and rendang, with global cuisines, offering passengers a unique and memorable dining experience. Airlines in Indonesia prioritize innovation and customization, ensuring that their in-flight catering services align with passenger preferences, dietary requirements, and cultural expectations. From elaborate multi-course meals in premium classes to convenient and satisfying snacks for economy travelers, the market showcases a diverse range of offerings. Sustainability and health-conscious dining have emerged as key trends, with airlines and catering providers focusing on eco-friendly practices and nutritious meal options. The history of in-flight catering in Indonesia is closely tied to the development of its aviation industry, which has grown exponentially over the past few decades. Initially offering basic meal services, the industry has transformed into a sophisticated operation that delivers gourmet meals and high-quality snacks to millions of passengers annually. Regulatory policies play a pivotal role in shaping this market, ensuring compliance with stringent standards for food safety, hygiene, and quality. The Directorate General of Civil Aviation (DGCA) oversees these regulations, mandating proper storage, handling, and preparation practices to safeguard passenger health. Additionally, the DGCA has introduced guidelines to promote sustainability, encouraging airlines to adopt eco-friendly packaging and reduce food waste. These policies not only ensure the smooth functioning of the market but also foster innovation, allowing catering providers to explore new culinary techniques and menu designs.

According to the research report "Indonesia In-Flight Catering Services Market Overview, 2030," published by Bonafide Research, the Indonesia In-Flight Catering Services market is expected to reach a market size of more than USD 463.41 Million by 2030. Personalization has become a cornerstone of the market, with airlines offering customized meal options that cater to diverse passenger preferences, including vegetarian, vegan, and gluten-free dishes. Sustainability is another significant trend, with a focus on reducing food waste, adopting biodegradable packaging, and sourcing locally produced ingredients. Technological advancements have revolutionized the industry, introducing automation in food preparation and delivery systems, which streamline operations and enhance efficiency. The growing popularity of air travel, driven by rising disposable incomes and increased global connectivity, has significantly propelled market demand, expanding the catering services’ reach across diverse demographics. Trade programs and partnerships between airlines and catering providers foster innovation and efficiency, enabling providers to scale up operations and meet the demands of various flight categories. These collaborations have enhanced menu diversity, elevated the quality of offerings, and optimized logistical frameworks. The competition among airlines to deliver superior in-flight dining experiences remains a significant market driver, pushing service providers to constantly innovate and invest in quality improvements.

Meals are the central focus of this segment, offering a diverse range of options, from traditional Indonesian dishes like nasi goreng and rendang to international favorites such as Italian pasta and Chinese stir-fry. Airlines aim to provide a balance of flavor and nutrition, ensuring meals are well-suited for high-altitude dining. Complementing these meals are beverages that include traditional Indonesian drinks like es cendol, alongside modern options such as freshly brewed coffee, juices, and premium alcoholic beverages like wines and beers. The drink offerings are designed to cater to both health-conscious and indulgent preferences, ensuring variety for all passengers. Bakery and confectionery items, including pastries, desserts, and chocolates, add a touch of indulgence, transforming the in-flight experience into a more luxurious one. The others category includes a wide selection of additional offerings such as fresh fruits, yogurt, salads, or packaged snacks, catering to passengers who prefer lighter or quicker meals. This variety ensures that different passenger needs are met, whether they are seeking a substantial meal, a refreshing snack, or a healthier option. By offering such an extensive menu range, airlines are able to cater to various dietary preferences, making the in-flight dining experience not only satisfying but also memorable.

Full-service carriers prioritize a premium travel experience, with gourmet dining playing a central role. These airlines partner with renowned chefs and catering firms to curate bespoke, high-quality menus that not only reflect the sophistication of the service but also align with the airline's brand identity. Passengers on these flights enjoy multi-course meals often paired with fine wines, alongside signature dishes inspired by regional specialties. The focus on luxury extends to catering to various dietary restrictions, offering vegetarian, vegan, and gluten-free options, ensuring a personalized experience. On the other hand, low-cost carriers emphasize affordability and flexibility. These airlines adopt a pay-as-you-go model, where passengers can purchase snacks, meals, and beverages during the flight. While meals may not be as elaborate as those on full-service flights, low-cost carriers ensure quality by offering a selection of comfort foods, grab-and-go meals, and convenient snacks suited for shorter travel durations. Despite the cost differences, both types of carriers prioritize food safety and operational efficiency. Innovations in catering, such as pre-packaged meals and streamlined logistics, allow for timely and safe delivery of food services regardless of the airline’s classification. This means that both full-service and low-cost carriers can maintain high standards of service while adapting to the unique needs of their respective markets. Full-service carriers focus on luxury and a refined dining experience, while low-cost carriers provide affordable, quality meals designed for convenience and flexibility during shorter flights.

Outsourced Providers are specialized companies that offer catering services to multiple airlines, bringing expertise, efficiency, and innovation. By leveraging economies of scale and advanced technology, these providers offer diverse menus, ranging from premium multi-course meals to light snacks, ensuring consistent quality and cost control. They cater to various dietary preferences and cultural tastes, making them versatile partners for airlines looking to enhance passenger satisfaction. This flexibility is particularly valuable as outsourced providers can manage large-scale operations and address the needs of different airline categories. In contrast, In-house Providers represent a model where airlines manage their catering services directly, from menu design to delivery. This approach allows airlines to align catering offerings with their brand identity and standards, providing more control over quality and consistency. While in-house catering requires significant investment in infrastructure such as kitchens and logistics, it offers greater flexibility in menu customization and innovation based on passenger feedback. Airlines with in-house catering can more easily integrate regional specialties, accommodate specific dietary needs, and introduce new trends into their offerings. The decision between outsourced and in-house models depends on the airline’s strategic priorities, balancing quality, operational efficiency, and cost-effectiveness. Outsourced providers are often preferred for their scalability and efficiency, while in-house providers give airlines the autonomy to directly control their catering services and reinforce their brand image.



Considered in this report
• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report
• In Flight Catering Services Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Food Type
• Meals
• Beverages
• Bakery & Confectionery
• Others (snacks, fruits, salads, dairy items)

By Flight Type
• Full-Service Carriers
• Low-Cost Carriers

By Provider Type
• Outsourced Providers
• In-house Providers

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.