Gourmet dining at 37,000 feet
Turkish Airlines, which has won Skytrax awards for the “World’s Best Economy Class On-board Catering” (2011) and for the "Best Business Class Catering” in 2013, continues to improve its already excellent catering product.
Turkish Airlines has completely renewed its inflight catering materials -a significant part of the catering service, in order to further enhance the satisfaction of its customers.
The new dishes and implements have been designed by TURKISH DO&CO, Turkish Airlines’ catering partner, for all cabins; Business, Comfort and Economy. The new materials have a modern and elegant design, reflecting Turkish culture. Inspired by the Ottoman and Seljuq motifs, these new components have been designed according to new trends and are especially adapted to the special needs of onboard use.
During the presentation of the new catering concept, Turkish Airlines Chairman of the Board Mr. Hamdi Topçu has stated that: “Turkish Airlines is competing today with its self by upgrading the quality of service. The awards we have won, based on passenger feedback, are the ornaments of our success. We are continuing to work on meeting the expectations of our passengers by constantly innovating to delight and surprise our guests. We are aware that the onboard catering is a significant component for the satisfaction of our passengers and we continue to raise the bar in conjunction with our partner TURKISH DO&CO. Turkish Airlines’ goal is to recreate the atmosphere of a fine restaurant--but in the sky. This is aided by our flying chiefs, greatly appreciated by our passengers.”
Turkish Airlines CEO Temel Kotil Ph.D. noted that Turkish Airlines has been named “Best Airline Europe” for three consecutive years, and stated that "Our service quality is the distinguishing mark of Turkish Airlines, separating us from our competitors. We are trying to offer our passengers the best examples of Turkish hospitality while onboard. Our Turkish delight service, which has been recently introduced, has been well-received by our passengers. With the introduction of this new concept, we will share different flavors from Turkish cuisine with our passengers.”
TURKISH DO&CO’s CEO Attila Doğudan has also commented on the new service concept: “We have prepared many surprises for our passengers. No longer will special days require a visit to a fine restaurant because that same experience will be available if you travel in the Business class cabin of Turkish Airlines. After the dinner, you will be able to drink your freshly brewed tea from the “samovar”, in the cups specially designed for our passengers”. Doğudan also stated that in conjunction with the carefully chosen tastes from Turkish and World cuisine, there will be a new emphasis on spices in the new concept menus as they form a distinctive role in Turkish cuisine.
The new catering plan of Turkish Airlines was first introduced on the Istanbul-New York sector on 22 October 2013, as a trial application. As of today, the new concept is being used on flights to New York, Guangzhou, Jakarta, Cape Town, Buenos Aires, Sao Paolo, Hong Kong, Washington DC, Seoul, Johannesburg, Osaka, Kuala Lumpur, Los Angeles, Tokyo, Chicago, Shanghai, Ho Chi Minh City, Singapore, Toronto, and Houston.
The new service concept will be applied across the network of Turkish Airlines in the next four months.
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