In a recent LinkedIn post, Joseph Valente shares his strong dissatisfaction with the quality of a business class in-flight meal, questioning the value proposition for the significant cost.
Valente, a prominent figure in the business world, took to the platform to detail his experience on a flight to Miami, highlighting specific components of the meal that he found subpar. The post, which follows up on a previous discussion about the meal’s ‘follow up,’ focuses intensely on the perceived lack of quality and presentation.
“This is what you get for £7.5k in a business class flight to Miami.”
Questioning the Value of Premium Travel
Joseph Valente’s critique centers on the discrepancy between the high cost of a business class ticket and the disappointing culinary offering. As Valente points out, the meal included seemingly basic and poorly presented items that did not align with the luxury expected at this price point.
Details of the Disappointing Meal
According to Valente, the meal’s components were notably underwhelming. He meticulously described the items, emphasizing their perceived lack of quality and aesthetic appeal.
“A Brioche Bun with abit of pesto in it.”
Valente further elaborated on the presentation issues, noting:
“A smeared dollop of pickle that looks like you know what.”
The dissatisfaction extended to other elements of the meal. Valente mentioned that even a chocolate muffin, often a safe bet, was only ‘ok,’ suggesting a pervasive issue with the catering rather than a single misstep.
“Half a cherry tomato, one olive and a lettuce leaf.”
A Call for Higher Standards
The overarching sentiment from Joseph Valente’s post is one of frustration and a call for airlines to uphold higher standards for their premium services. While acknowledging that the chocolate muffin was acceptable, Valente concluded his assessment with a firm declaration:
“This is an outrage.”
Valente’s candid assessment serves as a stark reminder to the travel industry that customer expectations, especially at the business class level, remain high. His post has sparked discussion among his followers about the consistency and quality of in-flight dining experiences across various airlines.
📝 About This Content
This article is based on insights shared by Joseph Valente on LinkedIn.
📅 Originally posted on February 3, 2026 | View original post on LinkedIn →