In 1987, American Airlines CEO Robert Crandall approved removing a single olive from every first-class dinner salad served across the airline's network. The tiny weight and procurement reduction saved the carrier an estimated $40,000 annually ($110,000 in today's dollars), proving the immense financial leverage of fractional weight in commercial aviation.
In 1987, American Airlines CEO Robert Crandall approved removing a single olive from every first-class dinner salad served across the airline's network. The tiny weight and procurement reduction saved the carrier an estimated $40,000 annually ($110,000 in today's dollars), proving the immense financial leverage of fractional weight in commercial aviation.
| Parameter | Recorded Benchmark | Operational Classification |
|---|---|---|
| Subject Airframe / Component | American Airlines Fleet | Commercial Transport Aviation |
| Core Metric / Measurement | $40,000 Annual Savings | Verified Physical Benchmark |
| Primary Technical Field | Aviation History | Aerospace Engineering |
| Primary Source Citation | American Airlines Corporate Archive & Wall Street Journal (1987) | Civil Aviation Registry / OEM Archives |
| Calendar Day Index | Day #13 of 365 | Annual Daily Dispatch |