Hawaiian Airlines has redesigned its Mea Ho'okipa (I am host) Service. The in-flight service was reintroduced on Aug. 1 on all flights between Hawaii and its 11 gateway cities in North America, with new, made-in-Hawaii products, island-style complimentary meals and improved offerings.

Hawaiian is continuing to offer complimentary full meals at mealtimes to all customers on its North America flights, but with new menus that highlight the foods and flavors of the islands, designed by Executive Chef Chai Chaowasaree. For example, the new lunch menu for afternoon departures features entrees of ginger chili or teriyaki chicken with steamed rice, vegetables and mango cake or Kona coffee cake with dark roasted coffee bean.

Also new to the meal service in the main cabin is a complimentary glass of red or white wine with lunch or dinner. Hawaiian's wines are selected by Hawaii Master Sommelier Chuck Furuya. Another new feature of the service is a new tropical cocktail featuring Koloa Rum from Kauai and an island-style snack, such as Maui-style potato chips, served two hours before landing. In addition to its complimentary meals, premium meals for purchase in the main cabin now feature new selections that reflect the diversity of cultures in Hawaii, including a Kalua pork sandwich, island-style chicken, prawns with cold noodles, and Chinese chicken salad. Guests also receive a complimentary glass of wine with their premium selection.

The new Pau Hana Snack Bar is an extension of Hawaiian's galley service, where guests can have drinks refilled and purchase island-style snacks like spam musubi or ramen noodles. Also available for purchase at the snack bar are fresh flower leis on flights to North America and Hawaiian Airlines branded gift items.

Hawaiian has also introduced the Ho'okipa Desk in airport departure lounges, where guests can pre-order in-flight amenities such as premium meals, snacks or entertainment systems before they board their flights, get tips on what to do at their destinations, and learn more about the in-flight experience.

Onboard, Hawaiian has also redesigned the orchestration of its in-flight service to allow for more interaction between flight attendants and guests. In addition, flight attendants are now assigned to certain rows, allowing them to focus on fewer guests than before, and have more time to talk story and offer more personalized service.