CHICAGO- United Airlines (UA) is facing ongoing catering chaos at San Francisco International Airport (SFO), two weeks after switching to a new provider.
Flight attendants report disorganized galleys, missing meals, and improvised snack setups that are forcing some to avoid the airport entirely.
According to PYOK, the shift from Gate Gourmet to LSG Sky Chefs has led to widespread disruptions, with flights departing without proper food service and cabin crews spending valuable pre-flight time rebuilding galleys from scratch.
United Airlines Catering Chaos
On May 15, 2025, United Airlines (UA) replaced its long-standing catering provider, Gate Gourmet, with LSG Sky Chefs at its San Francisco (SFO) hub.
The transition, however, has not gone as planned. The switch triggered a string of logistical failures, leaving many aircraft without basic provisions.
Flight attendants are now left scrambling to assemble beverage carts and snack offerings just moments before departure.
Images from affected flights reveal chaotic galley conditions, trash bags filled with pretzels, scattered snack boxes, and incomplete beverage service setups.
First Class passengers on transcontinental and long-haul flights have often received only ambient snacks in place of freshly prepared meals, further escalating frustration onboard.
The staffing and operational gaps at LSG Sky Chefs have caused ripple effects throughout the airport’s flight operations.
Flight attendants, now frequently forced to take on catering responsibilities, are struggling to balance their core safety and service duties.
The workload and disorganization have become so severe that many crew members are now refusing San Francisco assignments altogether.
Crew Avoidance and Union Warnings
Flight attendants have taken to online forums to share their experiences, with several stating they now reject flights involving San Francisco.
The sentiment, “Avoid SFO,” is increasingly common among United crew. One flight attendant summed up the situation, writing, “It’s been a largely unmitigated disaster for the past two weeks.”
The Association of Flight Attendants (AFA-CWA), which represents United crew members, acknowledged the ongoing crisis and issued a warning that service disruptions may continue for weeks.
A memo from the union stated that additional catering and service adjustments could still occur as the supplier attempts to stabilize operations.
To partially compensate affected passengers, United is offering $15 food vouchers on flights identified in advance as having a catering shortfall.
However, this measure does little to ease the pressure on flight attendants or improve the overall in-flight experience.
Implications for US Airline Catering
This disruption in San Francisco highlights a broader issue plaguing US airline catering. Cabin crews frequently report missing or mismatched supplies at various airports across the country.
Incidents of flights using branded items from other airlines, such as a Delta (DL) flight with American Airlines (AA) napkins, are not uncommon.
Unlike major international airports where catering services maintain consistency and quality, US based operations often fall short in execution.
The ongoing crisis at SFO is a stark example of how vital reliable catering logistics are to both passenger satisfaction and crew efficiency.
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