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US Airways updates Envoy service

US Airways has freshened up its Envoy (trans-Atlantic business class service) experience to meet the expectations of “today’s discerning travelers”.Envoy is available on all nonstop flights between US Airways’ international gateways—Charlotte, N.C. and Philadelphia—and all 20 European airports served by the carrier, including new service to London’s Heathrow Airport which the airline introduced on March 29.

“We timed our re-launch of Envoy to coincide with the start of the peak European travel season”, said Kevin Jackson, managing director, consumer and partnership marketing. “Last year, we surveyed Envoy customers to learn more about their expectations in trans-Atlantic business class. They told us that the top three areas of importance to them were more attentive in-flight service, followed by better-quality menus and greater choice. This season’s Envoy enhancements are based directly on our customers’ feedback and include nearly 19,000 hours of training for our Charlotte and Philadelphia-based crews.”

In addition to the focus on more personalized service, improvements were also made to Envoy meals. The new menus include a choice of three entrees and one optional express meal, available at the customer’s leisure. The dishes feature fresh, higher quality ingredients with an emphasis on healthier choices. Customers may also taste and select their favorite from a variety of highly rated fine wines.

On evening departures to Europe, customers can enjoy custom-made salads; fresh, local breads and delicious dinner entrees that include choice filets, fresh fish and chicken with light sauces. Options include rack of New Zealand lamb served with rosemary mint au jus, roasted herbed fingerling potatoes and brussels sprouts sprinkled with macadamia nuts and a decadent Saigon cinnamon chocolate cake.

On morning and early afternoon departures to the United States, US Airways will serve brunch, a popular American tradition, onboard. Beginning with their choice of mimosas or premium sparkling California wine, customers can experience an abundant selection of fresh fruit, innovative appetizers such as pan-fried crab cakes served with lime saffron creme fraiche, sweet and savory breakfast and lunch entrees, and a variety of desserts and cheeses. Entrees range from an egg roulade with asparagus to pan-seared salmon. Selections will change monthly for both eastbound and westbound flights to ensure plenty of variety for US Airways’ premium customers.


Further enhancements to Envoy include new, fully adjustable near lie-flat seats on its Boeing 767 fleet. Each seat is located on either a window or aisle and features a drop-down inner armrest and 170-degree recline for greater personal space and comfort. Other highlights include personal touch screen entertainment devices, 110V AC in-seat power and generous stowage, including multiple literature pockets and personal water bottle holders.

The attention paid to Envoy service, menus, seats, and amenities is the latest in a series of product-driven enhancements to the airline’s in-flight experience that have been made over the past six months. Last year, US Airways upgraded its In-flight Cafe program by launching new coach class meals for purchase that change every two months. In December 2007, US Airways introduced new, better-quality meals in First Class that are updated monthly.