American Airlines saved $40,000 in 1987 by removing one black olive from inflight salads. CEO Bob Crandall noticed passengers didn’t eat them and saw it as a cost-cutting opportunity.
Eliminating a single black salad olive from inflight meals was the method American Airlines used to save thousands of dollars in 1987. This cost-cutting measure is estimated to have saved the company approximately $40,000 dollars US (USD) in one year. The idea came from then American Airlines Chief of Operations (CEO) Bob Crandall. He noted that many passengers did not eat the three black olives that served as a garnish on salads during onboard meals. Therefore, he speculated that the airline could save a significant amount of money without causing discomfort to passengers.
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