There’s something deeply satisfying about opening a Korean meal to find those little side dishes, each in their own small bowl, arranged just so. The banchan tradition turns eating into a kind of visual feast before you even take a bite. Now, imagine bringing that same thoughtful, modular approach to one of the most notoriously cramped dining experiences: airplane meals.
That’s exactly what BKID co has done with their System Tray design, and honestly, it’s one of those ideas that makes you wonder why we didn’t think of this sooner. The project takes the organizational genius behind Korean side dish service and reimagines it for the narrow, tray-table constrained world of in-flight dining.
Designer: BKID co
Anyone who’s flown recently knows the struggle. You get your meal tray, and it’s this precarious balancing act of overlapping plastic containers, a wobbly cup threatening to spill, and utensils that somehow always end up on the floor. There’s no elegance to it, no sense that anyone actually thought about the experience beyond “how do we get food from point A to point B?” The System Tray flips that script entirely. Drawing inspiration from traditional Korean wooden trays that hold multiple small dishes, the design creates a modular system where individual plates nest together like a puzzle. Each piece has those beautiful organic, flowing shapes that lock into each other or fit perfectly within the main tray. It’s functional geometry that doesn’t look robotic or cold.
What makes this particularly clever is how it addresses real constraints. Airlines aren’t going to adopt anything that doesn’t meet strict safety standards or adds significant weight. So BKID co worked with lightweight materials like durable plastics and lightweight ceramics, keeping things practical while maintaining that elevated aesthetic. The pieces can stack when not in use, which means they take up less storage space in the galley. For airlines constantly trying to maximize every square inch of cabin space, that’s a huge selling point.
But let’s talk about the visual appeal, because this is where the design really shines. The color palette is subtle and sophisticated: soft creams, muted blues, warm beiges, and earthy browns. These aren’t the harsh primary colors or industrial grays we’re used to seeing on planes. The shapes themselves are organic and almost playful, with curved edges that interlock in unexpected ways. Laid out, they look more like modern art than airline serviceware.
There’s something almost meditative about the way the pieces fit together. You can configure them in different arrangements depending on the meal, whether it’s a full dinner service with multiple courses or a lighter snack. That flexibility is key because not every flight or passenger needs the same setup. The modular approach means the system can adapt rather than forcing one rigid solution.
This design also taps into a broader trend we’re seeing in travel and hospitality: the push to make utilitarian experiences feel special. We’ve watched airport lounges transform into design showcases. We’ve seen hotel rooms become Instagram-worthy destinations. Even train stations are getting architectural makeovers. Why should airplane meals be any different? The banchan tradition isn’t just about having multiple dishes. It’s about balance, variety, and presentation. It turns a meal into something communal and considered, where each element has its place and purpose. That philosophy translates surprisingly well to the challenge of airline food service, where space is limited but the desire for a pleasant dining experience remains.
What BKID co has created here isn’t just a better tray. It’s a rethinking of how we approach one of travel’s most mundane moments. It suggests that even in a space as constrained as an airplane cabin, there’s room for thoughtfulness and beauty. The design proves that solving practical problems doesn’t mean sacrificing aesthetics.
Will we see these trays on flights anytime soon? That’s the real question. Airlines move slowly, and switching out serviceware across an entire fleet isn’t a small undertaking. But as more carriers compete on experience rather than just price, innovations like this become more attractive. Passengers increasingly expect more, even in economy. A meal served on a thoughtfully designed tray system could become a differentiator.
For now, the System Tray stands as a brilliant example of cross-cultural design thinking, where a traditional dining practice inspires a modern solution to a very contemporary problem. It reminds us that good design often comes from looking at how people have solved similar challenges in different contexts, then adapting those insights with fresh eyes.
