Will it taste like airline food?
Last weekend, one of those news stories that offered more questions than answers came across my feed. During the night, a dismembered airplane traveled from Trois-Rivières to Quebec City, on the back of a big truck. I guess taking the wings off really does disable the “flying machine”. Anyhow, the trip was made without incident, except that many people wanted to know the back story. Or the front story. Confusing. Why bring a carcass of a 737 anywhere?
Turns out, someone with an entreprenurial mindset plans to convert the big tube into a restaurant.
What I want to know is whether or not customers need such a thing. The food industry has been on a wounded wing trajectory since the start of the pandemic. In fact, just going to a restaurant will be novelty enough. Will you have to climb up one of those airport staircases to get inside, or will they construct an ersatz ramp. And since airplane food isn’t usually very good, is this going to hurt the reputation of the “spot” from the get-go. No-go. Sorry, this plane won’t be flying anywhere.
I’m not likely to end up there. Having studiously avoided going out for a meal during the last eighteen months, I won’t take a road trip to see if the menu is interesting. Much more likely to go to a place closer to home, with good fish and salads. And what about the eventual queues? Will customers have to pass through security, and take off their shoes? I’m filled with wondering. Can’t wait to watch a video, though.
