From the moment I was handed the boarding passes for my journey, there was something special about it all…I just didn’t know what, at that time. It was the first time I was flying with Qatar Airways – which claims to be the Five Star airline. And I was prepared to put it through the test, on what makes a Five Star brand, and whether Qatar Airways is indeed what it claims it is. For a start, the photos below will give you an idea about my experience.

Five star culinary experience
As you can tell from the number of photos in the slide show with a gastronomic feel to them, I had a LOT to eat on board my flight from Singapore to Abu Dhabi (for this conference), via Doha. Not only did I have a multi-course breakfast and dinner on board the Business Class, it was the style in which it was served that impressed me even more. Fresh napkins were spread on my lap …

Gone are the days when we received some unknown meat topped with a squishy brown liquid and neon green vegetables on board airlines. These days, either we don’t receive anything for free ($2 for water anyone? Think US Airways ), or we receive peanuts (think Southwest) or are over-fed (think Qatar Airways). But which airlines serve the best food?

[caption id="attachment_776" align="alignright" width="373" caption="Food on Singapore Airlines - pretty good, but not the best"][/caption]

This article is inspired from a review SimpliFlying has received, which notes that there is hardly any talk about food quality on board airlines on this blog. Indeed, food quality and serivce forms an integral part of the flight experience – especially for long haul flights. In fact, it can sometimes be crucial to winning the customers hearts, as Malaysia Airlines CEO realized. They had been serving mutton biryani on routes to China, and customers didn’t like it. They switched to chicken rice, and won their hearts. At the same time, they started offering mutton biryani on flights to Delhi, which was well received too.

Personally, …

The InsideFlyer magazine published an article entitled “The FFPs of the Middle East” last September. Though on the face of it, the article compares the various FFPs among the leading airlines there, upon closer look, you also discover the nuances that enhance brand value for the customers of these airlines. As proven by the large number of airlines from the Middle East winning the Freddies earlier this year, there are surely lessons for grabs here.

Catering services specifically to customers’ needs ensures loyalty
The region is flush with oil revenues, and more rich Arabs are taking to the skies – flying business class and first class. Airlines in the region pamper this key segment of their customers. Etihad Airways just opened a plush business class lounge at Abu Dhabi airport and offers limousine pick-ups, like Emirates. Emirates is also the first airline to introduce showers on-board its new A380 first class cabin. Qatar Airways has gourmet meals catered to suit their frequent flyers. It is no wonder that programs like Emirates Skywards reports that the program’s current rate of growth is just over …

On June 10, a Sudan Airways flight caught fire on the runway at Khartoum airport, which resulted in the runway being closed due to the damage. Such incidences can wreak havoc for airport officials and passengers of other airlines. This is when an airline’s resilience is tested. Here is an account of a person who was stranded at the airport the day after the incident and had to bear through much inconvenience in order to finally fly out on the Qatar Airways operated flight to reach his final destination – Delhi, India.

Image courtesy BBC news
“I was in Sudan for a presentation and experience sharing with East African Telecentre Networks. I was scheduled to travel back to Delhi on Qatar Airways, via Doha. Traveling the day after the crash, I was issued boarding passes at the airport, even though the runway was only open for small planes as it was partially damaged.  All passengers were standing in front of the boarding gate from 2 PM till 9 PM without any information, food or water. Communication with the ground staff was difficult due to language problems, and they did not seem to have any information as well. As the night approached, the airline refused to put us in a hotel, since they claimed this wasn’t their fault. Luckily, our trip organizers made alternative arrangements for us for the night.