Gulf Air Enhances First Class Service


Gulf Air`s unique `restaurant in the sky` service now available on flights to Paris and Frankfurt.


Following the enormous success of its innovative inflight chef service between Bahrain and Abu Dhabi and London, Gulf Air has expanded the unique `restaurant in the sky` concept to provide First Class passengers on Paris and Frankfurt routes with the same choice, quality and individual attention associated with five-star hotels and international fine dining restaurants.


The chefs, who have all completed the airline`s specialist in-flight training program, and who form an integral part of the airline`s cabin crew, are now onboard to offer the finest dining experience between the Gulf and Europe.


“Discerning customers will immediately appreciate the difference: whether it`s the salads that are freshly tossed and dressed chairside, or meals that are individually prepared to taste, and presented with the chef`s unique talent and flair,” explained Michael Kent, Head of Inflight Services.


“The whole restaurant experience culminates in the `Chef`s Dessert Buffet`, which offers a tempting choice of desserts that will be individually presented and serviced to a customer`s expressed taste.”

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“Gulf Air has also introduced a `Dine on Demand` option on night flights. The service, which boasts an extensive menu, offers passengers choice and flexibility to dine when they please,” he added.


“This service adds a new dimension to our first class service and is a key initiative to regain our market share with the high yield business customer, a segment of the market that Gulf Air used to own,” said Gulf Air`s President and Chief Executive, James Hogan.


The introduction of major enhancements to both First and Business Class services, and a fresh look to the Economy Cabin, will be apparent in the modern new menus and presentation, which are set to define the standard for inflight cuisine on flights to Europe.


The new menus reflect a contemporary culinary and presentation style, combining flavours and produce from across Europe and the Middle Eastern region. Other new additions to the cabin service include regular `hydration runs` and snacks, including ice cream, served at regular intervals on long haul flights.


Mr Hogan believes the introduction of the inflight chefs and enhancements across all services, reflect the greater focus on customers and their needs: “The new initiative focuses on providing top-quality fresh food at flexible times with the best of service. It is all about the airline reflecting the needs of the customers and not the customers fitting in with our needs.”


Gulf Air was founded in 1950. Today, it is owned by the Kingdom of Bahrain, Oman and the UAE and is the only truly pan Gulf carrier in the region. The airline`s network stretches from Europe to Asia and covers 43 cities in 32 countries. The fleet is one of the most modern in the Middle East and comprises 30 aircraft.


The airline is in its first year of a three-year strategic recovery programme, headed by President & Chief Executive, James Hogan. The airline`s aim is to further evolve by taking its renowned cultural strengths, which have been gained over more than half a century, into a global environment.


Gulf Air is also intent on `going the extra mile` for its customers. It has subsequently made a concerted effort to focus on efficiency, to eliminate bureaucracy and implement processes that are required, above all, to improve customer satisfaction. 


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