Eliminating a single black olive per salad from the onboard meals was the method American Airlines used to save thousands of dollars in 1987. It is estimated that this cost-cutting measure saved the company around $40,000 US Dollars (USD) in one year. The idea was from American Airlines Chief of Operations (CEO) at the time Bob Crandall. He observed that many passengers did not eat the three black olives that served as garnish on the salads in the inflight meals. Therefore, he surmised that the airline could save a significant amount of money without causing discomfort to passengers.
More about air travel: