Lufthansa (LH) is undertaking a sweeping overhaul of its long-haul onboard service under a new initiative called “Future Onboard Experience” (FOX), marking what CEO Jens Ritter describes as the most significant transformation in the airline’s service history, Aero Telegraph reported. The program will redefine inflight dining, presentation, and personalization across all cabins, beginning in 2026.
The revamp applies across Lufthansa’s global long-haul network, regardless of aircraft configuration, including those not equipped with the airline’s new Allegris cabin. The initiative aims to:
- elevate passenger experience
- improve consistency
- address long-standing operational inefficiencies, particularly in meal service and onboard product delivery.
The news comes across a backdrop of Lufthansa Group closing its CityLine, and the fact that only last month, the carrier saw hundreds of flights canceled amidst pilot and cabin crew protests.
Lufthansa’s Future Onboard Experience (FOX) Will Replace 187 Million Onboard Service Items
Lufthansa’s FOX program requires replacing approximately 187 million onboard service items, ranging from tableware to catering logistics, and the carrier was reported in Aero Time to have said that it was investing over 70 million euros for the project.
This is set to redefine Lufthansa’s long-haul service from the ground up. According to the carrier, the FOX program is an encapsulation of “fulfillment of individual wishes, for more flexibility, comfort and premium quality, paired with human interaction and hospitality above the clouds with the unmistakable character of Lufthansa: individuality, comfort and Lufthansa Signature Moments. “
Lufthansa FOX Experience Framework
| Category | Details |
|---|---|
| Individuality | Lufthansa is expanding passenger control over the inflight experience, particularly in Business Class where travelers will be able to choose the timing of their second meal service based on personal preference rather than fixed schedules. In Economy and Premium Economy, individuality is enhanced through expanded meal choice, increasing from two to three hot meal options, allowing greater alignment with passenger tastes. |
| Comfort | The airline is reinforcing its premium positioning by upgrading core service elements across all cabins. This includes high-quality amenities, improved fabrics, and entirely redesigned tableware, reflecting a balance between modern aesthetics and timeless design while elevating tactile and visual comfort onboard. |
| Lufthansa Signature Moments | FOX emphasizes distinctive brand experiences that differentiate Lufthansa globally. These include iconic elements such as the First Class rose service, an enhanced caviar offering, and the “Avionic” signature drink. The initiative aims to refine and elevate these moments, reinforcing Lufthansa’s identity through curated, memorable inflight rituals. |
Separate Heating and Improved Presentation in Business Class
A central feature of the FOX initiative is the complete redesign of Business Class meal service. Lufthansa plans to eliminate frozen meals entirely, replacing them with freshly prepared components that are heated separately onboard.
This change allows for more precise temperature control and improved plating aesthetics, addressing a long-standing criticism of airline catering consistency. According to aviation publication aeroTELEGRAPH, dishes will be assembled onboard rather than pre-plated, significantly enhancing visual appeal.
Additionally, Lufthansa intends to resolve a persistent operational issue: limited meal availability for passengers seated in later rows. The airline will adjust provisioning systems to ensure that all passengers have access to their preferred meal choice, a problem that has historically affected long-haul flights.
Passengers will also gain greater flexibility, including the ability to customize meal timing, aligning service with individual sleep and work schedules.
Economy Class Will Have More Choice and Structured Service
Economy Class will see notable upgrades, particularly in meal variety and service transparency. Lufthansa plans to introduce three hot meal options per flight, alongside advance menu cards distributed to passengers.
This approach mirrors premium cabin practices and reflects a broader industry trend toward enhancing the baseline economy experience.
The airline will also refine loading procedures to ensure adequate catering quantities, addressing previous inconsistencies where certain meal options ran out before reaching all passengers.
Premium Economy, meanwhile, will be repositioned with more sophisticated meal offerings, bridging the gap between Economy and Business Class more clearly.
Luxury Partnerships and Exclusivity Await the First Class
It has been reported that it took the carrier two years to develop FOX and these included:
- feedback of over 9000 guests
- feedback of over 500 crew members
- 110 test flights
Lufthansa has already begun implementing FOX elements in First Class, where the focus is on exclusivity and experiential dining. The airline has partnered with Veuve Clicquot to offer its prestige cuvée “La Grande Dame,” reinforcing its premium positioning.
Passengers can now order caviar multiple times during a flight, including at breakfast—an unusual offering even among top-tier carriers. Lufthansa has also introduced menus curated by Michelin-starred chefs, further elevating the culinary experience.
When was first introduced around the end of last month, Lufthansa had the following enhancements in the First-Class Dining(FOX Initiative):
| Feature | Details |
|---|---|
| Tableware & Presentation | Lufthansa is introducing entirely new tableware, designed to elevate the visual and tactile dining experience in First Class, aligning with its broader premium repositioning strategy. |
| Gourmet Breakfast Offering | The airline will offer a more elaborate breakfast service, including caviar available on request, reinforcing exclusivity and flexibility in premium dining. |
| Expanded Beverage Selection | The drinks menu is being significantly upgraded with a wider selection of cocktails, long drinks, and non-alcoholic mocktails, curated to complement the onboard culinary experience. |
| Chef-Designed Menus | New menus are being developed in collaboration with two-Michelin-starred chef Christoph Kunz, introducing a refined, restaurant-style dining concept at cruising altitude. |
| Multi-Course Dining Concept | The inflight meal structure will feature a progression of smaller, curated courses, including trilogy-style presentations across the amuse-bouche, appetizers, and desserts, enhancing both variety and presentation. |
| Main Course Flexibility | Passengers will have the option to choose between a single main course or a multi-course tasting menu, allowing for a more personalized and immersive dining experience. |
In a different piece on the reporting on this subject, Aero Telegraph also reported that there was caviar service in addition to
“….the traditional accompaniments lemon, egg, shallot and crème fraîche, blinis are now also served – classically on a mother-of-pearl spoon, which is also new on board…There is also a new amenity kit from Babor: With the amenity menu, guests can individually select cosmetics and care products that suit them and their skin needs. The crew then brings guests their self-selected products directly to their seats.”
New “grandma’s kitchen” Concept and Personalization in Business Class
Lufthansa is also introducing a mid-flight service concept in Business Class branded as “Grandma’s Kitchen.” This offering features traditional German desserts such as Donauwelle cake, paired with beverages like eggnog.
The concept reflects a shift toward emotional and cultural storytelling in inflight service, a strategy increasingly adopted by legacy carriers seeking differentiation.
Passengers will also benefit from expanded personalization options, including the ability to select additional meal components or tailor their dining experience more precisely.
Lufthansa is Focusing on Soft Product Consistency
A notable aspect of the FOX initiative is its applicability across all long-haul aircraft, including those not equipped with Lufthansa’s new Allegris cabin. This ensures that service improvements are not limited to new aircraft but extend across the existing fleet, maximizing passenger impact.
The decision reflects Lufthansa’s recognition that soft product consistency—including food and service—can be as critical as hard product upgrades like seats and cabins.