Buffet trays instantly read as cafeteria, no matter how good the chef is. Sapphire and Cap One doing plated items makes everything feel more intentional and premium, even if the food itself isn’t that complex.
The warming pan problem is real too. Once food has to survive sitting out for hours, menus get dumbed down into stews, pastas, and scoopable mush. Plated items force better choices by default.
The SEA example is a great point. That bakery counter works because you grab something that looks finished and fresh. Scale that concept up and the perception gap closes fast without rebuilding lounges.
Crowding is still an issue, but food presentation is probably the easiest high impact fix Amex could make.
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