IFSA Global EXPO 2025: Mainline Aviation Serves Up the Future of In-Flight Dining
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At the 2025 APEX IFSA Global Expo, Mainline Aviation Catering, long known for its premium catering services and airline partnerships, offered a glimpse into its recipe for success.
The company’s booth featured a private tasting experience hosted by CEO Bradley Saxe and the company’s culinary leadership team, including VP Culinary Marshall Rogers and award-winning chefs Caleb and Brian. They showcased how Mainline is blending creativity, technology, and hospitality to enhance passenger satisfaction at altitude.
Culinary Craftsmanship Meets Airline Precision
Mainline’s tastings were as much a showcase of craftsmanship as they were of logistics. The experience consisted of four dishes, which were a mix of products they manufacture and others from their exclusive partnerships.
Attendees sampled blue crab sacchetti crafted by Pasta Mami, Mainline’s own pasta company located in Marietta, Georgia. The pasta was accompanied by smoked duck sourced from Bromlak, a partner producer based in Canada; and paired with a Georgia Peach mostarda designed to showcase southern flavor with an international twist.
The other dishes included tuna tartare with smoked caviar made by Bliss, Mainline’s dressing division; and bresaola with aged sherry drizzle from Haywood’s Provisions, Mainline’s charcuterie company, also based in Marietta. Each product reflected a balance between culinary creativity and scalability for airline service.
“We test everything just as it would be onboard,” Rogers explained. “Our R&D team uses the same ovens as the airlines, ensuring every flavor holds up at altitude. The company’s chefs, several of whom have previously worked with major airlines, bring deep operational knowledge to the process. Testing simulates the exact conditions onboard, allowing Mainline to fine-tune salt balance, moisture levels, and reheating times to preserve restaurant-quality dining on every flight.”
Launching a New Flavor Frontier
Among the company’s most exciting announcements at the APEX IFSA Global EXPO was the launch of its barrel-aged salad dressings line, a project two years in development. “These are made with California olive oil and aged in barrels to give each dressing a rich, balanced flavor,” said Rogers. “We have unveiled them at [the show] for the first time, and the response has been incredible.”
The collection includes classic vinaigrettes and chef-crafted blends designed for both in-flight use and retail applications. Each bottle is produced in Michigan and tailored to enhance freshness and texture, even in low-humidity cabin conditions. “Airline salads are often overlooked,” Saxe said. “But when they’re done right with quality greens, artisanal toppings, and flavorful dressings they become a highlight of the passenger experience.”
The new line, under the Bliss Dressings brand, joins Mainline’s growing portfolio of proprietary products, which also includes barrel-aged maple syrup and steak sauce aged in repurposed bourbon barrels. “We wanted to reuse those barrels to extract flavor and reduce waste,” Rogers explained. “It’s sustainability and craftsmanship working together.”
Vertically Integrated for Quality and Scale
Mainline’s innovation extends far beyond the tasting table. Its business model combines airline catering, food manufacturing, and product branding under one roof. “We’re one of the few catering companies that’s vertically integrated,” Rogers said. “If we can’t find the perfect product, we make it ourselves.”
The company operates two kitchens in Atlanta and one in Nashville, working directly with major US airlines “In Atlanta, we work closely with the largest international carrier out of ATL, which is one of our longest partnerships,” Rogers shared. “We even help develop their menu concepts and test new ideas for upcoming meal programs.”
This hands-on approach allows Mainline to manage every detail from ingredient sourcing to plating to ensure consistency across flights. “We produce everything from business-class entrées to premium economy and economy meals,” Rogers said. “Each dish gets the same level of attention, no matter where it’s served.”
With operations currently supporting six airlines and plans for new kitchens, Mainline is poised to expand its culinary footprint across the Sun Belt and beyond. Growth for Mainline means more opportunities to serve airlines better. Rogers explained, “It’s about being close to our partners and adapting to their evolving needs.”
The Future of Passenger Dining
Looking ahead, Mainline’s growth strategy includes both product innovation and strategic airline collaborations. The company also announced a forthcoming 2026 partnership with American Airlines, which will introduce new premium economy transcontinental and business-class offerings. The program will feature menu items developed through Mainline’s vertically integrated model, combining in-house production, brand partnerships, and chef-driven design.
The company’s innovation model revolves around three key elements: quality assurance, operational consistency, and culinary creativity. Its dual identity as a caterer and food manufacturer allows it to experiment with recipes that are scalable, cost-efficient, and tailored for the unique demands of airline service.
By blending culinary artistry with technical precision, Mainline aims to help airlines differentiate themselves through food. As passenger expectations evolve, Mainline’s leadership sees dining as an emotional touchpoint, not just a logistical one. A meal can define how passengers perceive comfort and hospitality in the air.
As air travel continues to evolve, Mainline’s philosophy remains clear: great food creates connection, and connection defines experience. By uniting innovation, craftsmanship, and hospitality, Mainline Aviation isn’t just feeding passengers; it’s inspiring the future of dining in the sky.