Packaging · May 14, 2026
Reheat labels you can actually read in a galley
Time, temp, oven mode — in plain language, lit for the cabin. Why the label matters as much as the meal.
A perfect entrée plated at the kitchen is worth nothing if it comes out of the galley oven dry, cold in the center, or guessed at. The reheat label is not an afterthought — for the person actually serving the cabin, it’s half the product.
What a good label says
- —Exact time and temperature, not a range.
- —Oven mode — convection, bake, or steam — because galleys differ.
- —Order of operations when a course has multiple components.
- —What not to reheat, plainly marked.
If a flight attendant has to text the kitchen mid-flight to ask how to plate something, the label failed.
We print labels for galley lighting and galley reality: high contrast, no tiny type, no icons that mean different things on different aircraft. Plain words, in the order you’ll need them.
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For flight attendants
Researching training or galley workflow?
SkyDine builds catering around the cabin — labels, reheat cards, and day-of contact. We also support corporate flight attendants pursuing culinary training through our DaVinci scholarship and Flight Attendant Award programs.