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Singapore Airlines serves every omelet in economy class from a facility producing a minimum of 6,000 omelets daily, contributing to meal prep for nearly 20 million passengers annually. The kitchen operates round-the-clock, managed by Anthony, who oversees a $500 million food budget. Each month, they prepare 168,000 lobster tails and over 1 million pounds of rice. However, even premium meals can taste different in-flight due to changing conditions, a challenge aircraft makers and airlines have worked hard to address. This creates a logistical challenge for catering, as they aim to deliver 50,000 appealing meals daily under intense time constraints.