The Olive That Saved $40,000: A Lesson in Smart Business Strategy
In 1987, American Airlines made a simple yet ingenious decision that would go down in corporate history as a masterclass in cost-saving: removing one olive from every salad served in first class. This seemingly minor adjustment resulted in an annual savings of $40,000, proving that even the smallest changes can have a significant impact when scaled across a large operation.
How One Olive Made a Difference
American Airlines, like most businesses in the highly competitive airline industry, was constantly looking for ways to reduce costs without compromising customer experience. Serving thousands of passengers daily, the cumulative expenses of onboard services, including meals, were a considerable part of their operating budget.
In 1987, then-CEO Robert Crandall spearheaded a revie...