Editor’s Note: This is another story in an ongoing series about managing food service operations and passenger expectations. – Corridorrail.com Editor
By Richard Weiss, Bloomberg Quint; October 24, 2018
(Bloomberg Businessweek) — First-class airline service has long been the playground of the fabulously famous and fantastically wealthy, with luxuries ranging from free-flowing Champagne and mountains of caviar in the early years to private cabins with a bed and shower on some carriers today. But after British Airways in 2000 introduced lie-flat seats in business class for thousands of dollars less than first—an innovation that quickly spread throughout the industry—it was hard to argue that it’s worth the extra cash for a few more inches of legroom and a better wine list. Bookings started to fall sharply as the 2008 financial crisis curbed corporate spending and made public displays of wealth unfashionable, so over the past decade scores of airlines have ripped out some or all of their cushiest and priciest seats.
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