NADI, Fiji — Visitors who step aboard a Fiji Airways jet this winter may feel as if they have landed in a boutique Fijian resort long before wheels touch down in Nadi. That is no accident. The national carrier has spent the past six months tearing up its service playbook—menus, plating, cabin rituals and even inflight storytelling—in a bid to be counted among the world’s elite airlines.
Why the overhaul matters for travelers
When Fiji reopened to international tourism, the airline emerged as a first and last point of contact for most foreign guests. Executives decided every detail had to echo the islands’ warmth. Chief Customer Officer Akuila Batiweti said during a recent media briefing in Nadi that the company now measures service against three internal pillars: “heartfelt, detail-driven and positive,”—as Batiweti told reporters. For passengers, that philosophy translates into dine-on-demand meal times, Pacific Rim dishes created by a brigade of local chefs and cabin crews trained to share personal stories about each ingredient.
Pacific Rim menu crafted at 35,000 feet
Fiji Airways recruited Executive Chef Rafaele Galuvakadua and a team of 15 chefs to redesign every course served in premium and economy cabins. The goal: give flyers “the same experience that you would have in a resort at 35,000 feet,” Galuvakadua said at the briefing. Key menu highlights include:
- Microgreens cultivated on the island of Taveuni, picked hours before departure.
- Single-origin Fijian chocolates used in desserts and amenity pouches.
- Fresh tropical juices prepared at the airline’s catering base in Nadi.
- A signature Vau flower garnish hand-woven by women’s collectives in rural Fiji.
Soft-dining freedom
Instead of rigid trolley runs, travelers in business class can now order any course at any time. Want breakfast after takeoff on an overnight flight from San Francisco? Or a midnight bowl of kokoda (Fijian ceviche) between movie binges from Tokyo? Cabin crew will plate it on demand. Economy cabins also benefit from the refresh with upgraded entrées and complimentary Fijian snacks.
Training cabin crew to become storytellers
Fiji Airways reasoned that putting more authentic flavors on board would empower flight attendants to connect with guests. “When we put more Fiji on board, it allows the crew to tell stories,” Batiweti said during the same briefing. New hire orientation now weaves in cultural knowledge sessions on everything from traditional handicrafts to the history behind local ingredients such as taro and nama (sea grapes).
Three design cues to watch for
- Plating and crockery – Ceramic plates feature subtle masi (Fijian tapa cloth) patterns, while wooden serving boards mimic coastal driftwood.
- Scent branding – A custom blend of coconut and vanilla essential oils is diffused in jet bridges on flights departing Nadi, acting as an olfactory welcome home.
- Cabin lighting – New LED sequences ease passengers into a Fijian sunrise or sunset, intended to reduce jet lag on the airline’s longer Australia, United States and Hong Kong sectors.
How the refresh stacks up against the competition
Although the South Pacific does not lack for award-winning carriers—Singapore Airlines to the west, Air New Zealand to the south—Fiji Airways acknowledges it must “punch above its weight” to earn five-star status. The airline’s network stands at 23 destinations, far fewer than regional giants. Yet the boutique size gives Fiji Airways flexibility to trial enhancements quickly and roll them fleet-wide within weeks.
Soft-product vs. hard-product
The airline’s newest Airbus A350s already boast lie-flat Collins Aerospace Super Diamond seats, 17-inch 4K screens and inflight Wi-Fi. With the cabin hardware largely on par with world leaders, the carrier is betting service style will be the difference maker. Six months into the program, Skytrax and APEX auditors have begun new rounds of inspections, though official ratings will not be released until next year.
Tips for travelers
- Pre-order meals: Business-class guests can select entrées online up to 24 hours before departure; special-diet options are also available.
- Arrive early in Nadi: The airline’s Premier Lounge mirrors the onboard menu, letting travelers sample kokoda or Fijian coffee while overlooking the flight line.
- Request storytelling: Feel free to ask cabin crew about the provenance of ingredients—they are trained to share origin stories.
- Collect the Vau flower: The hand-woven ornament is yours to keep; proceeds from production fund women’s cooperatives in rural Fiji.
Frequently Asked Questions
Does the dine-on-demand service apply to economy?
No. Economy passengers still follow scheduled meal times, although upgraded snack baskets and complimentary juices are now part of the service.
Which routes feature the new menu?
All long-haul flights to North America, Asia and Australia have rolled out the changes. Short island-hopper services will add elements gradually.
Is the refresh permanent?
Yes. Executives describe the overhaul as phase one of an ongoing program aimed at achieving world-class certification.
How can travelers experience the new service soonest?
Book business class on the A350 service linking Los Angeles and Nadi or the daily A330 run between Sydney and Nadi; both feature the complete offering.
— as Batiweti told reporters in Nadi.
