For nearly three decades, Mike Linder has watched food trends come and go.  

The veteran restaurateur and CEO of Silver Lining Inflight Catering has prepared thousands of meals for passengers aboard private jets. Today, he says, one trend stands above the rest: people are eating more mindfully than ever before. 

“The younger generation has become much more knowledgeable about food,” Linder says. “They’re eating healthier, drinking less, and paying much more attention to what goes into their bodies.” 

It’s a dramatic shift from when he began in the restaurant business nearly 30 years ago. Diners once indulged like Versailles royalty, ordering multiple appetizers, large entrees, and decadent desserts without much thought. Today, many split meals, skip alcohol, or look for cleaner ingredients. People are now more health-conscious, a trend Linder says has only accelerated with the rise of GLP-1 medications and a broader focus on wellness. 

That same philosophy has found its way into private aviation. 

Passengers who once requested rich comfort foods now ask for protein-packed meals, cold-pressed juices, seed oil-free ingredients, and menus tailored to specific lifestyles. Vegan, gluten-free, dairy-free and high-protein requests have become routine. For Linder, catering to dietary specifications is the name of the game. 

“We tailor every aircraft to the passengers,” Linder says. “The top tier of travelers all have different diets, and it’s our job to deliver exactly what they want.” 

His company now offers dedicated protein, juice, and wellness menus designed to keep travelers energized rather than sluggish during a flight. Instead of arriving feeling weighed down after a heavy meal, clients want food that leaves them refreshed and ready for a meeting or vacation. 

“No one wants to leave a restaurant—or an airplane—not feeling good,” he says. 

Meeting those expectations requires far more than good recipes. Linder’s operation prepares roughly 150 orders each day, often with less than 12 hours’ notice. Every meal is made fresh and is carefully handled and marked for allergies, dietary restrictions, and special requests before being delivered to airports throughout South Florida. 

“It’s a huge logistics operation,” he says. “Every invoice is marked. We have labels for celiac disease, vegan meals, shellfish allergies—everything.” 

Although private aviation represents about 70 percent of the business, Linder says the same wellness philosophy has expanded into private homes and events, where clients increasingly request customized menus built around their lifestyles. 

For him, the shift reflects a broader cultural change. People track their fitness with smart watches, monitor their sleep, prioritize hydration, and think differently about nutrition than they did even a decade ago. To keep up with these healthful trends, Silver Lining is introducing PURE – a new menu program that will launch in fall 2026 and focuses on mindful meals and juices. “It’s about clean food, hydration and making people feel good,” says Linder. 

After 27 years in the hospitality industry, Linder believes luxury is no longer defined by excess. Today, the ultimate indulgence is food that tastes exceptional—and leaves you feeling your best.