Airlines
Bright Future
Aug 17th
I’m out of the heat and humidity of Houston and back to the humidity of New York City! As summer begins to wind down, the travel industry is heating up with optimism and increased travel. Last week at NBTA, we learned of new announcements and partnerships, like LAN teaming with Visa. Programs like these help increase frequent flyers and travelers throughout the entire LAN network. Not to mention, it helps keep traffic in the sky.
This week, LAN also announced the pending merger with TAM. While the carriers plan to continue operating under their own names, they will now share the same parent company.
Other exciting news for the fall? The Emirates A380 is returning to NYC on Oct. 31. Lufthansa will re-launch WiFi service on board this year, and next year the Lufthansa A380 will enter North America.
We’re not out of the woods yet, but personally I can’t wait to leave behind the humidity and usher in the fall travel and business season.
– Alex Young, vice president and associate publisher
Inside the Dreamliner
Aug 13th
As Fran, Alex and John mentioned in their blogs, some of us were at the NBTA convention in Houston earlier this week. As always, it was a busy four days, filled with meetings, speakers, convention-ing and parties. We welcomed clients to a GT event on Tuesday night, hosted at Block 7 Wine Company. Our band, The Bourbon Street Band, was the highlight of the evening for sure!
On Monday morning, Dick Evans, Chris Salem and I attended a preview event hosted by Continental and Boeing. A mock 787 Dreamliner cabin was set up in the convention center. Continental will be the first North American airline to receive the new “game changing” aircraft, and they were the first airline to announce the 787 routes. Of note, one of the other journalists in attendance asked the Continental executive if the aircraft would be delivered with United or Continental livery. The answer? United.
I’m excited to see and experience the Dreamliner for myself one day. Until then, some of the notables from the mock-up included spacious overhead bins (large enough to fit four carry-on suitcases standing up), innovative windows (no shades, but a push button control that lightens or darkens the window) and extra-large cabins.
-Kim Krol, eFlyer editor, circulation and public relations executive
Welcome to Houston
Aug 9th
I am here in Houston at the NBTA (National Business Travel Association) convention. It is a good time to hobnob with our airline and hotel friends and find out what is new in the travel industry. Continental is excited about their mock-up of the 787 Dreamliner interior . . . we can’t wait to see the real thing!
Saturday, a couple of us set up our booth of magazines and got a sneak peek at what the convention will offer. The trade show floor was abuzz with cranes lifting exhibits, from Emirates to American Airlines, into place. Looks like it will be an impressive show this year.
Yesterday, we kicked off the convention with a golf outing where I was able to catch up with friends from Singapore Airlines and Asiana Airlines. We came in fifth at 11 under — the winner was 20 under par!
I am sure the GT staff will have more to report over the next few days. Until next time, wish me luck in the sweltering heat of Houston!
– Fran Gallagher, publisher and CEO
Understanding Airline Cuisine
Aug 6th
Ever wonder what goes into making airline cuisine taste bearable? I read a recent article in the Wall Street Journal about Lufthansa‘s quest to “understand the decline in haute cuisine at high altitude.”
Deutsche Lufthansa AG’s LSG Sky Chefs tested foods at Fraunhofer Institute for Building Physics, which houses the wingless front of an Airbus A310. Conditions can be adjusted to reduce air pressure, suck moisture from the air or pump in engine noise. Test passengers tasted the foods and drinks, filling out surveys on the various items tasted. A ton of planning went into the taste testing, and lots of findings resulted from the food lab.
Among some of the simplest findings listed in the article:
- Sweet and salty taste perception drops by up to 30 percent while in the air
- Sourness, bitterness and spiciness are barely affected
- Turbulence can ruin a dish that is pleasing to the eye
- Seasonings, like curry and cardamom, fare better than salt and sugar
- Cabin humidity can ruin Champagne
- Caviar defied testing
For the complete article, click here.
So, next time you dig into your airplane cuisine, consider some of these finding before judging the dish too harshly. Good eating at 35,000 feet.
– Kim Krol, eFlyer editor, circulation and public relations executive
