They will compete with Delta Air Lines, the largest American income carrier, which provides some of the most bleeding business class seats in industry. Its Delta One suites are delivered with a duvet and Missoni brand slippers, a mattress that doubles with a lumbar pillow and a pillow of memory foam.
Delta One passengers also have access to the ultra-binding salons of the Delta One airline in New York and Los Angeles airports. With shower suites adapted to a luxury hotel, spa treatments and massages and meals at the full service bistro, lounge equipment is specially designed to appeal to round-trip business travelers the same day in search of five-star comfort while flying the cross-country to attend a customer dinner in Beverly Hills or sporting events like the World Series at Dodger Stadium. Delta increases its imprint with Delta One Lounges in Boston and Seattle.
While Delta has long courted wealthy customers, American Airlines and United have generally contributed to the price. But all three are starting to enter the same class of lucrative prices. In June, American Airlines made its debut on its chic flagship suite on the new Boeing 787-9 Dreamliners of the airline. The flagship suite includes 51 seats with privacy doors, a double -sided pillow that uses a cool fabric and a chair living room. The American plans to develop his lies and high seats in economics of 50% by the end of the decade.
United is entering the fray at the beginning of next year when the Polaris Studio Suites will start on certain international roads in San Francisco, with the SAKS FIFTH Avenue bedding and a double -bed configuration. In total, the new United Boeing 787-9 will include 99 premium seats – the highest percentage among American carriers.
Airlines also spend millions of dollars to reorganize their culinary offers thanks to partnerships with famous chefs, bars filled with high -end alcohol, restaurant quality meals or inventive cultural dishes. United invested more than $ 150 million in improving food and drinks this year, including Laurent-Perrier Cuvée Champagne for Polaris Studio customers.
Turkish Airlines looked beyond the typical game book by teaming up with chef Ömür Akkor, a culinary archaeologist with a Michelin star restaurant in Istanbul, to relaunch a 12,000-year-old bread recipe. The joint excavation has drawn the first grain of domesticated wheat in the world at Tas Tepeler, a colony in southeast of Turkey. Akkor used the results to rebuild the first recipe for early bread, which he described as a “earthy flavor profile which gives an overview of the birthplace of civilization”.
The bread, served hot with butter and olive oil in a commemorative muslin bag, is an exclusive advantage to business class passengers of Turkish business companies traveling certain international roads.
Even with the expensive advantages, airlines expect to make important profits and business travelers are happy to pay. The element of “Surprise and Delight” raised the bar to pass points A to B. Whether on the age-old bread of Turkish airlines, enjoying a full night on the ocean on the beds linked to the Pacific Cathay, or by entering a massage and a danny Meyer-Ispired dinner of Danny Meyer Airport’s Delta One Louge, Flytre’s.
