Airlines want to win you over for peanuts

What’s the price of your loyalty? A bag of peanuts? A soft drink? An in-flight meal?

Airlines may begin to find out, because two major carriers recently announced plans to reinstate to coach travelers a few amenities that were eliminated more than a decade ago as cost-cutting moves.

United Airlines and American Airlines announced that, starting in February, they would begin to offer complimentary snacks to main-cabin passengers. American said it also will begin in May to offer complimentary meal service to coach passengers on Hawaii-bound flights from Dallas.

A few airlines — Southwest Airlines, for example — never stopped offering free snacks for coach passengers. For the rest, the moves may represent a relatively inexpensive way to set themselves apart from a growing roster of no-frills discount airlines, said Christine Bergman, a professor in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Rene Schneeberger, travel agency manager for AAA Northern California, Nevada and Utah, attributes the trend, first, to “global competition.” Many foreign carriers — including carriers who are members of global alliances with U.S. carriers — also offer, or never have stopped offering, such amenities.

“One interpretation is, U.S. carriers are bringing their service back up to standards to be competitive with the global market,” Schneeberger said.

Then, fuel prices have fallen significantly in recent years while ticket prices “have not dropped,” Schneeberger said. “So there is an operational margin to let them bring some of those (amenities) back to show goodwill to customers.”

In addition, frequent fliers haven’t been shy about letting airlines know about what they perceive as reductions in service.

“We do know a larger percentage of regular travelers have complained to airlines (that service is) just not on par with what, at minimum, members expect,” Schneeberger said.

For airlines, the challenge may come when travelers compare the value of the reinstated amenities to pricier changes airlines have instituted in recent years.

“To me, you look at that bag of pretzels that might cost the airline 2 or 3 cents in comparison to $25 to check a bag,” Bergman said.

Interesting, too, is that it’s taking place amid a parallel trend of no-frills carriers and a la carte pricing, even among traditional airlines, for such previously no-cost amenities as free checked bags and exit-row seating.

No-frills is “a huge trend overseas,” said Vivienne Sario, director of the tourism, convention and event planning program at the College of Southern Nevada. “There’s a ton of low-fare discount airlines in Europe.”

Offering a few free amenities may help traditional carriers differentiate themselves from discount carriers. But, Sario said, “I can tell you, as a consumer — and I think most people would agree — I’m not going to pick one airline over another because I get free peanuts.

“I mean, that’s wonderful. However, the bottom line is, truthfully, most of us who are in economy are looking for value. We vote with our pocketbooks, regardless of what we say, and airlines have noticed this.”

“Certainly we’re not going to look a gift horse in the mouth, and I think all of us would appreciate whatever they do,” Sario said. “But the reality is most of us, especially (for) international (travel), are going to look at what the time schedule is, whether it’s nonstop, convenience and, of course, the price.”

In fact, the moves may be more impressive to younger travelers who’ve never known anything but a lack of free onboard amenities and a la carte pricing.

“It all depends on one’s background and age and what you’re accustomed to,” Sario said. “I’m old enough to remember when flying was fun.”

But, Sario said, “you can’t miss what you’ve never had.”

Schneeberger said that what surprises him most about the announcements by United and American is “how much of a deal they have tried to make of it in the news because, really, if I had my druthers, they should talk about bringing pillows back and bringing blankets back, which is one of the things members ask about, especially on trans-Atlantic or transcontinental flights where, often, you have big temperature swings on board.”

How about, maybe, a return to free checked bags? Because that represents “a massive income stream” for airlines, Schneeberger said, “I don’t think we’re going to see (that) come back.”

On the other hand, “I think there is definitely a conversation going on among airline customer service and product development teams,” he added. “If something can be easily provided and doesn’t cost them anything, they will certainly look at bringing those services back.”

Of course, travelers don’t have to settle for airline-provided snacks. Many have gotten into the habit of buying a snack in the gate area before boarding or packing a snack from home.

Sario favors energy bars. Chef Rick Moonen of RM Seafood and Rx Boiler Room at Mandalay Bay said he and his wife usually make an onboard snack out of leftover chicken “or whatever is in the refrigerator.”

Remember, however, that Transportation Security Administration regulations might require disposing of some foods — particularly those of a liquid or gel-like nature — at the security checkpoint.

Moonen said salsas are a no-go for that reason. The TSA’s website (www.tsa.gov) includes a search feature that offers information about specific items, including foods.

The TSA says such snacks as pretzels, potato chips, dried fruit and other dry foods can be taken aboard in a carry-on bag. However, snack foods that are liquids or gels — for instance, puddings, jams and jellies, dips and spreads, Jell-O or yogurt — fall under the TSA’s 3-1-1 rule. According to the TSA, liquids or gels may be carried aboard in a carry-on “only if they are in containers 3.4 ounces or less; packed in a 1 quart/liter zip-top bag; and 1 zip-top bag per person.”

Moonen, who’s no fan of airline-provided eats, said “one of the things I do is … take (hard-boiled) eggs with me.”

Eggs get through security, travel well and go well with Hawaiian or other seasoned salts, Moonen said, and shells can be placed back into a plastic bag for easy disposal.

Read more from John Przybys at reviewjournal.com. Contact him at jprzybys@reviewjournal.com and follow @JJPrzybys on Twitter.