Hawaiian Airlines announced Thursday that it will end complimentary meal service in main cabins and transition to a prepaid menu model, marking a shift in the carrier's passenger experience strategy.
The airline has partnered with Maui-based chef Sheldon Simeon to curate a Hawaii-inspired menu featuring dishes such as crispy mochiko chicken with garlic noodles, barbecue teriyaki chicken bento, and corned beef hash with eggs. Prices for each meal will range from $11 to $17.
Passengers will be able to preorder meals through the Alaska-Hawaiian mobile app or website beginning two weeks before departure and up to 20 hours prior to their flight. The program is scheduled to launch July 1, with plans to expand menu offerings in the fall.
According to Hawaiian Airlines Managing Director of Marketing Alisa Onishi, the change reflects evolving passenger dining preferences. "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," Onishi said in the announcement.
The meals will be prepared with fresh ingredients no more than 12 hours before each flight, according to the airline's statement. Other buy-on-board products will remain unchanged, and complimentary snacks will continue to be offered at no charge.
Onishi noted that the airline began developing this model prior to its integration with Alaska Airlines and had specifically envisioned Simeon for the project from an early stage. New menu items will be announced throughout the year, with selections rotating seasonally.
What the Right Is Saying
Free-market advocates have praised the move as a rational business decision allowing passengers to pay only for services they use. Industry analysts note that pre-order models can reduce food waste and allow airlines to better manage inventory while offering more diverse menu options than traditional single-meal service.
Supporters of airline deregulation argue that carriers should have flexibility to adjust their service offerings based on market demand and operational efficiency. The ability to customize dining experiences through apps represents an modernization of the in-flight experience, they contend, rather than a reduction in service quality.
What the Left Is Saying
Consumer advocacy groups have raised concerns about the change, arguing it adds costs for travelers who previously budgeted for airfare without anticipating additional meal expenses. Some progressive commentators have noted that while $11 to $17 per meal may seem modest individually, the cumulative cost for families or passengers on longer routes can become substantial.
Transportation advocates argue that complimentary services, particularly meal offerings on longer flights, have historically been a standard feature of full-service carriers and serve as an important differentiator in the market. Some suggest that such changes, when adopted industry-wide, can gradually erode baseline passenger expectations without corresponding fare reductions.
What the Numbers Show
Hawaiian Airlines operates flights primarily between the U.S. mainland and Hawaiian islands, with routes typically ranging from 5 to 10 hours. The airline has been operating as a subsidiary of Alaska Airlines following their integration, though it continues to maintain its brand identity.
The prepaid menu will feature items priced at $11 for select dishes and up to $17 for more elaborate options, according to the announcement. Passengers can order through the Alaska-Hawaiian app starting two weeks in advance and up to 20 hours before departure.
Free snacks will continue to be offered on all flights at no additional charge. Other buy-on-board products, including beverages and specialty items, will remain available for purchase under existing pricing structures.
The Bottom Line
Hawaiian Airlines' transition to a prepaid meal model represents a notable shift in its passenger experience strategy, moving from included service to an optional add-on model. The airline emphasizes that the change allows for expanded menu variety and fresher ingredients prepared closer to departure times.
The move comes as carriers across the industry continue to evaluate cost structures following pandemic-era disruptions and shifting travel patterns. Passengers who previously relied on complimentary meals as part of their travel planning will need to budget accordingly or opt for free snack offerings instead.
Hawaii-inspired menu items curated by Chef Sheldon Simeon, including regional favorites like mochiko chicken and teriyaki bento boxes, represent the airline's effort to differentiate its pre-order experience. Further menu expansion is planned for fall 2026.