Hawaiian Airlines Overhauls Main Cabin Dining with Chef-Curated Pre-Order Program

Hawaiian Airlines is restructuring its Main Cabin meal service beginning July 1, replacing complimentary sandwiches with a paid, pre-order dining model designed by Maui-based Chef Sheldon Simeon. The move marks a significant shift in the carrier's onboard food strategy and reflects broader industry trends toward à la carte revenue streams.

New Pre-Order Model Puts Control in Guests' Hands

Passengers on most Hawaiian Airlines flights between Hawaii and the U.S. mainland (excluding the HNL-JFK route) can now select meals up to two weeks in advance through the airline's mobile app or website, with orders accepted until 20 hours before departure. Meal prices range from roughly $11 to $17, aligned with comparable onboard and local market offerings.

Alisa Onishi, Managing Director of Hawaii Marketing at Hawaiian Airlines, framed the change as guest-driven: "We designed our new Main Cabin meal program based on guest preference for more control and choice, while allowing us to deliver food that better reflects the richness of Hawaii's culinary traditions. By moving to a pre-order model, we're expanding beyond a single standard meal to offer a broader menu that reflects how our guests want to dine today."

Chef Sheldon Simeon Brings Island Flavors Onboard

Chef Simeon, known for his Maui restaurants Tin Roof and Tiffany's, developed the menu around locally inspired comfort food and elevated takes on island staples. Dishes include crispy mochiko chicken with garlic noodles ($16.99), barbecue teriyaki chicken bento ($15.99), and corned beef hash with eggs ($15.99). Many items feature Simeon's signature components—K mayo, teriyaki sauce, banana bread syrup, and crispy rice cracker toppings.

"For me, food is about sharing where you're from and the people who shaped you," Simeon said. "This menu is inspired by the flavors I grew up with in Hawaii — comforting, familiar and full of heart. I'm excited to bring those dishes onboard so guests can experience a true taste of home, wherever they're headed."

The airline notes that meals are prepared fresh—no more than 12 hours before each flight—and made available in both morning (6 a.m.–9:59 a.m. departures) and afternoon/evening (10 a.m.–8:29 p.m. departures) service windows. Dietary options include vegan, gluten-free, and other selections.

Two-Chef Strategy Across Cabin Classes

Hawaiian appointed Chef Dell Valdez as Executive Chef in March to oversee First Class and international Business Class menus, while Simeon leads the Main Cabin program. First Class guests already had pre-select options; they now have an expanded menu. Executives emphasized the parallel culinary vision across both tiers.

"Chef Sheldon embodies the heart and soul of Hawaii's culinary culture," Onishi added. "His approach to food is rooted in storytelling, community and a deep sense of place, which aligns perfectly with how we think about hospitality at Hawaiian Airlines."

What Happens to Complimentary Service?

Hawaiian is phasing out the free Main Cabin sandwich on domestic transpacific flights (the HNL-JFK route retains complimentary meals). However, all passengers will continue to receive complimentary welcome beverages, local snacks from new partners Anahola Granola and Diamond Bakery, and a mahalo dessert before arrival.

Premium Class passengers gain new complimentary snack options: Anahola Granola's Tropical Granola Bar (papaya, pineapple, honey-roasted oats) plus Hawaiian shortbread macadamia nut cookies by Diamond Bakery in morning service, and Maui onion kettle chips in afternoon service.

Loyalty Program Incentive and Menu Expansion

Huaka'i by Hawaiian members (the airline's Hawaii resident loyalty program) receive a one-time offer: two free meals starting July 1 when they make pre-order selections. Members must enroll by June 24 to qualify.

The initial menu will expand in fall 2026 with additional dishes, including a cheesy Tillamook omelet and cheeseburger mac and cheese. Hawaiian and Simeon plan to rotate menu items seasonally and adjust offerings based on guest feedback.

Sustainability Angle

The pre-order model allows Hawaiian to reduce food waste by aligning meal production with actual demand. Most packaging is compostable or recyclable, with a shift away from single-use plastics.

Why It Matters

Hawaiian's transition reflects a broader industry pivot toward ancillary revenue and operational efficiency in airline catering. By moving from complimentary to à la carte meals in Main Cabin, Hawaiian joins competitors in monetizing food service while maintaining brand differentiation through chef partnerships and local sourcing. For operators, the shift highlights guest demand for choice and control—and the revenue potential of premium onboard offerings tied to culinary storytelling. The model also centralizes waste reduction and allows dynamic menu management, operational advantages as airlines face labor and supply chain pressures.

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Written by FBM Publications Editors