Qatar Airways’ Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Qatar Airways Breaks Ground With 15g Business Class Caviar Service
Qatar Airways is making a bold move in the business class arena, starting August 15th, 2024. They're introducing a 15-gram caviar service, previously a first-class perk, on long-haul flights. This is a big deal. It demonstrates a clear intent to elevate the dining experience and pamper business class travelers. It's not just about offering caviar as a standalone option, but about incorporating it within existing meal courses. This approach suggests a thoughtful effort to provide a more upscale and personalized culinary journey. While initially available on select routes, it highlights Qatar's commitment to setting themselves apart from competitors, pushing the envelope with luxury amenities normally associated with the highest fare class. This isn't a random decision; it reflects their pursuit of excellence that's garnered them numerous 'World's Best Business Class' awards from Skytrax. It seems Qatar is setting the stage for a more sophisticated and luxurious approach to the business class experience on board their Qsuites. Whether this will set a trend or not remains to be seen.
Qatar Airways' decision to introduce a 15g serving of caviar in its Business Class, starting August 2024, is an intriguing development. While caviar is often associated with luxury and fine dining, its inclusion in airline service speaks to a growing trend towards gourmet in-flight experiences. It seems airlines are acknowledging that travelers on longer flights, particularly in the higher fare classes, increasingly expect meals that mirror the standards found in upscale restaurants.
It's noteworthy that the 15g serving is notably larger than the typical portions seen in restaurants, which are often around 3-5g. This more generous offering potentially underlines Qatar Airways' ambition to elevate the in-flight culinary experience in its Qsuites beyond what's currently available in many comparable Business Class offerings.
The question of how best to serve this delicate product arises. Connoisseurs are often mindful of the utensils used, as metallic spoons can taint the taste. This leads one to ponder how well this aspect is incorporated into the service – the finer details are a key factor in presenting a truly elevated dining experience.
The production of caviar itself involves raising sturgeon for several years, making it an expensive and time-consuming venture. This aspect is quite likely a significant factor in the overall cost of this new service. One can imagine it's part of a carefully calculated strategy aimed at attracting higher-paying Business Class customers. It would make sense that Qatar Airways has considered which types of caviar to use. Beluga, Osetra, or Sevruga are among the most sought-after varieties and may factor into their selection.
Given the nature of caviar, the Business Class menu will undoubtedly feature complementary components designed to enhance the flavors of the caviar at high altitude. The science of taste perception at altitude is undoubtedly a factor chefs must consider when developing pairings. This in itself suggests a level of focus on detail that is both interesting and commendable.
Ultimately, this caviar service serves as a differentiator for Qatar Airways. Within a global market that sees airlines constantly refining their Business Class experiences, caviar offers an opportunity for Qatar Airways to attract a certain segment of travelers who prioritize high-end culinary options during their flights. The service, currently being offered on select long-haul routes, shows that catering to this demand is becoming increasingly important in attracting discerning customers. While it's likely too early to measure the effect on passenger choices, it is definitely a novel move worth following. It will be interesting to see if it contributes to Qatar Airways retaining or improving their position as a leading premium Business Class airline.
What else is in this post?
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Qatar Airways Breaks Ground With 15g Business Class Caviar Service
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - New Long-haul Menu Features Sustainably Sourced Black Sturgeon Caviar
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Dallas and Boston Routes First to Launch Premium Dining Update
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Qatar Airways Takes Dining Battle to Emirates and Singapore Airlines
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Business Class Passengers Get First Class Treatment at 35,000 Feet
- Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - 13 Routes from Doha Get Menu Upgrade Starting August 2024
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - New Long-haul Menu Features Sustainably Sourced Black Sturgeon Caviar
Starting in August 2024, Qatar Airways will begin offering a new culinary highlight on its long-haul flights: sustainably sourced Black Sturgeon caviar. This addition to the Business Class menu is designed to enhance the dining experience for travelers, offering a 15-gram serving – a generous amount compared to the standard 3-5 gram portions commonly found in restaurants. The airline's decision to incorporate sustainably sourced caviar reflects a growing focus on gourmet and eco-conscious dining experiences at high altitudes. The caviar, processed using the Malossol method, ensures a lower salt content, contributing to its fresh and delicate flavor profile.
Initially available on a select group of routes, this new addition underlines Qatar's commitment to appealing to passengers who value premium culinary offerings. It is a bold move to differentiate their Business Class from competitors and suggests a trend in the industry toward more elevated dining experiences at 30,000 feet. While it remains to be seen how successful this move will be in attracting passengers, it certainly indicates a shift in how some airlines approach the in-flight dining experience, particularly within the higher fare classes. Whether or not this approach will influence other carriers is yet to be determined.
Qatar Airways' decision to introduce a 15-gram portion of black sturgeon caviar in their Business Class starting August 2024 is a fascinating development. While the inclusion of caviar in airline service isn't unheard of, the focus on sustainable sourcing and the larger serving size in Business Class, usually a First Class perk, is notable. It signifies a clear shift towards offering more sophisticated culinary experiences to high-fare passengers on longer routes, reflecting a general trend in the industry to elevate the in-flight dining experience.
It's interesting to consider the complexities of serving this delicate delicacy at 30,000 feet. Maintaining the optimal temperature and avoiding any flavor compromises during transport and service is vital. The flavor of caviar is remarkably sensitive, affected by factors like the sturgeon's diet and the reduced air pressure at altitude. This means Qatar Airways' chefs likely needed to meticulously design accompaniments to enhance the caviar's flavor profile at high altitudes – it's a detail-oriented challenge in itself.
The production of caviar is a multi-year process. Sturgeon, the source of true caviar, can live for over a century, with some species taking almost 20 years to reach maturity and produce eggs. This makes it an expensive endeavor and reinforces the idea that it's a carefully considered move by Qatar to attract a segment of high-spending travelers. It will be intriguing to see if they are using Beluga, Osetra, or Sevruga, the most sought-after varieties, or if they are showcasing more accessible types.
The legal definition of "caviar" is another facet worth noting. It strictly applies only to sturgeon eggs, setting it apart from roe from other fish. This adds to the perceived exclusivity and contributes to its high price point. It would be curious to see how the quality control of the caviar is managed throughout the supply chain, including the rigorous stages that go into its preparation and packaging to meet exacting culinary standards.
Caviar's pairing with accompaniments like blinis, crème fraîche, and onions is also a significant factor. These complement the briny flavor and help create a complete culinary experience. Qatar Airways’ menu will surely showcase pairings meant to optimize the flavor at altitude. This move, alongside other airlines' attempts at refining their in-flight service, showcases the hospitality industry's broader drive toward elevating the dining experience, even at 35,000 feet.
Surprisingly, the caviar market is also expanding beyond traditional, older demographics. The growing interest in gourmet experiences among younger generations could well increase the appeal of high-end options like in-flight caviar. It's possible this could incentivize more airlines to follow suit. This suggests Qatar's strategic move might also play into a larger competitive environment where airlines are trying to elevate their image to stand out.
While caviar is often viewed as a luxury treat, it also has a surprisingly healthy side, packed with Omega-3 fatty acids, protein, and vitamins. Although it's still largely perceived as an extravagance, there’s a certain irony in the fact that it can also be deemed a healthy addition to a meal (in moderation, of course). It's definitely a new development worth tracking as a potential trend setter in the world of air travel luxury. Whether it helps Qatar Airways solidify or enhance its top position in the Business Class segment remains to be seen, but it is undoubtedly a significant development.
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Dallas and Boston Routes First to Launch Premium Dining Update
Beginning in August 2024, Qatar Airways is introducing a new level of luxury to their Business Class experience on select routes, starting with Dallas and Boston. This move sees the introduction of caviar service, a delicacy historically confined to First Class. It seems the airline is responding to a growing demand for enhanced dining experiences, particularly among those who value a touch of fine dining at 30,000 feet.
The 15-gram serving of sustainably sourced black sturgeon caviar is a generous portion designed to make Business Class passengers feel truly pampered. It highlights a shift in the airline industry, with a greater focus on premium culinary options on long-haul flights. It remains to be seen whether this approach becomes a standard across the industry, but it clearly demonstrates that Qatar Airways wants to distinguish themselves from competitors.
While the cost of this caviar service is certainly a factor, it also demonstrates Qatar's willingness to invest in enhancing the Business Class experience, appealing to those who prioritize gourmet food and personalized service. It's a gamble, of course, as introducing a very specific and pricey culinary element could be a polarizing choice. Ultimately, this could become a differentiating factor for Qatar Airways in a market where airlines are competing fiercely for high-end passengers. We'll have to watch and see how successful this strategy is in attracting the desired clientele.
Qatar Airways' decision to introduce a premium dining update, initially on the Dallas and Boston routes, highlights a broader shift in air travel. It seems passengers are increasingly evaluating the quality of their in-flight meals, demanding standards akin to fine dining establishments. This is likely driven by a changing traveler profile, with expectations rising across all classes, not just first class.
The challenge of serving food at altitude is intriguing. Studies suggest that food can taste less flavorful due to cabin pressure and humidity. It's reasonable to assume that Qatar Airways' chefs are considering these factors when designing the new menu, potentially adjusting flavors and taste profiles to maximize enjoyment in the unique high-altitude environment.
It's also interesting that caviar is not just a luxury. It carries a surprising nutritional profile, with a generous helping of Omega-3 fatty acids, suggesting that this gourmet treat might resonate with health-conscious travelers who appreciate a taste of luxury alongside nutritional benefits.
The sourcing and quality control of the caviar are probably a significant consideration. Not only does the caviar need to meet the demanding standards of the luxury market, but also the stringent health and safety requirements for in-flight service. One can imagine the intricate processes in place from farm to plane, to ensure a high quality, safe product.
The experience of eating at 30,000 feet goes beyond just taste. Aroma plays a significant role in our perception of food, and it will be interesting to see how the culinary team has approached this aspect. The chefs likely need to create meals that not only enhance the flavor of caviar at altitude but also deliver a sensory experience that complements the unique environment.
The market for gourmet meals on planes is anticipated to grow substantially in the years ahead, driven in part by the increasing spending power of younger travelers, such as millennials and Gen Z. This means airlines need to evolve their culinary offerings, and high-end elements like caviar seem to be gaining traction.
Although caviar is a bit more mainstream in Business Class these days, producing it still requires significant time and resources. Some sturgeon species require up to two decades to reach maturity and lay eggs. This extended time frame underscores that this luxury isn't just about taste, it’s also about a significant investment in sustainable farming and aquaculture.
Offering a 15-gram serving of caviar, significantly more than the typical 3-5 grams served in restaurants, raises some interesting questions about pricing and profitability. It suggests Qatar is willing to spend more to attract and retain customers who value luxury.
The art of food pairing at altitude is likely an exciting challenge. Alongside classic accompaniments like blinis and crème fraîche, Qatar's chefs will probably develop creative combinations to boost the caviar's taste and elevate the entire dining experience.
Recent research suggests that luxury travel is increasingly about experiences, with high-quality dining playing a crucial part. This puts premium dining updates, like those on the Dallas and Boston routes, in the spotlight as a way to differentiate airlines and attract the most discerning travelers.
Essentially, these culinary upgrades might become crucial elements in attracting and maintaining a loyal customer base for those who value premium food and travel experiences. It will be interesting to see if the success of this caviar service influences other airlines to adopt similar strategies. It's a compelling move that could potentially reshape the future of in-flight dining.
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Qatar Airways Takes Dining Battle to Emirates and Singapore Airlines
Qatar Airways is making waves in the airline business by introducing a 15-gram caviar service for its Business Class passengers, starting August 15th, 2024. This represents a departure from tradition, as caviar has typically been a First Class perk. The service, initially available on certain long-haul routes like those to Dallas and Boston, marks a shift towards more upscale in-flight dining experiences. By offering sustainably sourced Black Sturgeon caviar, Qatar is not only aiming to create a luxurious culinary experience but also hoping to capture the attention of travelers who seek high-quality, gourmet meals during their flights.
This bold move puts pressure on competitors like Emirates and Singapore Airlines to potentially re-evaluate their own Business Class offerings. It sets a high bar for what can be expected in Business Class on long-haul flights. Interestingly, beyond the indulgent appeal, caviar also offers health benefits, making this an interesting choice for both gourmands and health-conscious travelers. It will be fascinating to see whether this upscale culinary initiative becomes a trend in the airline industry, and whether it ultimately helps Qatar Airways maintain its leading position in premium Business Class travel. It's a move that highlights the competitive environment of luxury travel and hints that finer dining in the sky may be gaining increased importance.
Qatar Airways' decision to introduce a 15-gram caviar service in Business Class, starting August 2024, is an intriguing strategic move. While caviar is traditionally a hallmark of First Class experiences, this shift suggests that airlines are increasingly catering to elevated culinary desires in their Business Class offerings. The 15-gram serving is noticeably larger than what is common in restaurants, possibly indicating a deliberate effort to enhance the in-flight experience and elevate it above current business class standards on many other airlines.
The decision to provide sustainably sourced caviar is a notable trend towards eco-conscious practices within the airline industry. While the sourcing and maintenance of quality throughout the complex supply chain to the aircraft cabin will be a challenge, it speaks to a larger trend of increased awareness in travelers, who appreciate both luxury and ethical practices.
It's fascinating to consider how taste perception changes at 30,000 feet. At these altitudes, cabin pressure reduces our sense of taste, potentially making flavors appear up to 50% less pronounced. This makes it imperative that Qatar's chefs devise thoughtful flavor pairings with the caviar to counter this effect. They'll need to consider not just the flavor, but also how aroma is perceived and interacts in the unique environment of a high-altitude cabin. This detail is something worthy of consideration for all future efforts in on-board culinary experiences.
Looking at the bigger picture, the global caviar market is expected to continue growing in the near future, driven by increasing interest in gourmet food and experiences, particularly amongst affluent travelers. Qatar Airways' move with caviar seems very timely in this market context and is well-aligned with this upward trend.
The production process of caviar also presents an interesting challenge. The sturgeon takes a substantial amount of time to reach maturity before it can produce eggs. For a few varieties of caviar, it can take up to two decades. This time investment in sustainable production speaks volumes about Qatar Airways' dedication to a higher level of luxury and indicates that this is no simple marketing ploy. They're putting in serious effort, resources, and likely a long-term vision to make this a success.
It seems a crucial part of the calculus is the evolution of traveler expectations, particularly for younger demographics like Millennials and Gen Z. As they gain spending power and increase their demand for unique travel experiences, including elevated dining options during their flights, we can expect to see more airlines reassess their onboard menu offerings. The premium caviar offering could set a trend, influencing other airlines to explore similar high-end options to stay competitive in a market where increasingly discerning travelers expect experiences, not simply transportation.
From a historical perspective, the shift from First Class to Business Class is also relevant. The introduction of caviar into Business Class could signify a rethinking of traditional boundaries between classes, indicating a desire from some travelers to expect more premium experiences at different fare points. It might be a harbinger of future changes in airline offerings where the lines between classes get blurred for certain services.
While offering a luxury food like caviar undoubtedly brings with it some complexities for both logistics and the overall business model, this move by Qatar Airways shows they are willing to take calculated risks to push the boundaries of on-board catering. If they are able to develop a strategy that aligns with consumer willingness to pay and their brand image, they may solidify their position as a pioneer in luxury business class travel. This move will be highly scrutinized by other airlines. There will likely be careful observation of how this initiative plays out in the market to decide whether it is a strategy that's worth emulating for their own airlines and brands.
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - Business Class Passengers Get First Class Treatment at 35,000 Feet
Qatar Airways is making a significant move in the realm of in-flight dining, starting in August 2024. They're introducing a 15-gram serving of sustainably-sourced black sturgeon caviar to their Business Class menu on select long-haul routes. Traditionally, caviar has been a feature primarily associated with First Class, making this a notable departure. It highlights a shift within the airline industry where Business Class is getting elevated to new levels of luxury.
This initiative from Qatar Airways is a testament to their dedication to offering world-class culinary experiences. It's a bold move that aims to position the airline as a leader in the premium travel market and might influence other airlines to follow suit. The quality of the caviar itself, coupled with the generous portion, suggests a strong focus on providing an elevated dining experience, though some might wonder whether it's a necessary investment for business travelers.
The complexity of serving this delicacy at 35,000 feet is also noteworthy. Chefs will need to consider the unique challenges of maintaining optimal temperature, flavor, and taste perception at high altitude. It's a detail-oriented endeavor that highlights the focus on crafting a sophisticated dining experience, not simply offering a luxury item. This trend towards gourmet experiences reflects a change in expectations from a growing number of travelers, especially those who appreciate upscale culinary experiences, even when thousands of feet in the air.
It's too early to tell whether this strategy will be successful in attracting and retaining more Business Class passengers or set a trend across the airline industry. It's a bet that emphasizes high-end dining as a key differentiator in a fiercely competitive market. Time will tell if this luxury experience in Business Class is something that many travelers truly value, or whether it remains a niche offering.
Qatar Airways' decision to introduce a 15-gram serving of caviar in their Business Class, starting August 2024, presents a fascinating case study in the evolution of airline catering. The inclusion of caviar, traditionally a First Class perk, hints at a rising demand for more refined dining experiences in the Business Class segment. It's interesting to consider the implications of this decision on several levels.
The question of how food tastes at 30,000 feet is relevant. Studies suggest our taste buds are less sensitive at altitude due to changes in air pressure and humidity, with a reduction in flavor perception by as much as 30%. It suggests that Qatar Airways' chefs are developing menu items and flavors to compensate for this factor, ensuring the caviar experience remains enjoyable even at high altitude.
Beyond being a delicacy, caviar also offers an interesting nutritional profile, containing a significant amount of Omega-3 fatty acids. This aspect opens up the appeal to a broader audience, including health-conscious travelers. It's a potentially appealing option for individuals who appreciate both luxury and a measure of health benefits within their dining selections.
Behind this service lies a complex and resource-intensive supply chain. Sustainable farming practices are crucial for maintaining the quality of caviar, and the production process itself can be quite extensive, with some sturgeon species taking up to 20 years to reach maturity and produce eggs. The financial and logistical commitment from Qatar is worth noting in this context, and we can imagine this was a strategic decision with substantial considerations.
The role of aroma in the dining experience is also an intriguing aspect. Reduced air pressure in aircraft cabins can diminish our sense of smell. It's plausible that accompanying dishes are crafted not just for flavor pairings, but to consider how aromas are perceived at that altitude. This underlines a dedication to presenting a well-rounded sensory experience, beyond just the caviar itself.
Travel demographics are clearly undergoing changes, with Millennials and Gen Z increasingly interested in gourmet food experiences. Airlines are noticing this shift, and Qatar Airways' initiative is aligned with this trend. It's possible that we'll see other airlines follow suit, potentially creating a 'culinary arms race' among premium airlines.
The legal definition of caviar only allowing sturgeon eggs to be considered "true caviar" is a detail that adds to the exclusivity of the offering. This differentiation helps to ensure high standards and protects the quality of caviar as a premium product.
Providing a 15-gram portion of caviar, a significant increase over typical restaurant servings, sets a high standard for business class travel. It also may have implications for how passengers will perceive the value proposition of different fare classes. It is likely intended to set a clear standard for what Business Class passengers can expect, enhancing luxury perceptions and potentially altering passenger expectations across the industry.
The market for gourmet in-flight options is expected to grow, and Qatar's choice of caviar aligns with this emerging trend. It's a proactive strategy aimed at attracting travelers who prioritize high-quality culinary experiences during their flights.
Qatar Airways' move is potentially significant as an industry trendsetter. Their inclusion of caviar in the Business Class menu might encourage other airlines to enhance their offerings in a similar way. This could lead to a change in how travelers perceive in-flight dining, potentially impacting expectations across all fare classes.
By introducing this high-end service, Qatar Airways may indeed raise the bar for competition among premium airlines. It'll be intriguing to observe whether this tactic allows them to reinforce their reputation for excellence and attracts the most discerning clientele. In a market with sophisticated and demanding travelers, this strategy may be well-positioned to influence the landscape of airline luxury and onboard dining.
Qatar Airways' Business Class Raises Stakes 15g Caviar Service Debuts on Long-haul Routes from August 2024 - 13 Routes from Doha Get Menu Upgrade Starting August 2024
Beginning August 2024, Qatar Airways is upgrading the culinary experience for Business Class passengers on 13 long-haul routes departing from Doha. The highlight of these improvements is the introduction of a 15-gram portion of sustainably sourced black sturgeon caviar, a delicacy typically found only in First Class cabins. This ambitious move reflects the airline's strategy to raise the bar for Business Class, attracting passengers who value a premium and sophisticated dining experience even at high altitudes.
Destinations such as Boston, Dallas, and London are included in this new, enhanced service, showcasing Qatar's focus on attracting discerning travelers on key routes. This strategy of introducing a luxury experience like caviar into Business Class seems to be part of a wider trend in the airline industry where airlines try to differentiate themselves by offering more gourmet experiences at 30,000 feet, aligning with traveler expectations for higher-quality in-flight dining. While the practicality of handling and serving a sensitive food like caviar at altitude might present challenges, it represents a bold step by Qatar Airways in pursuit of elevating the Business Class experience. It remains to be seen whether this upgrade will prove to be a decisive differentiator in the premium airline market, but it's a move worth watching for anyone who appreciates gourmet experiences during their journey.
Qatar Airways' decision to introduce a 15-gram serving of caviar in their Business Class, beginning in August 2024, is a noteworthy development within the realm of airline service. The generous serving size, significantly larger than what's typical in restaurants, suggests a concerted effort to elevate the Business Class experience. However, the challenges of delivering a top-quality caviar experience at 30,000 feet are notable. Research indicates that our taste buds become less sensitive at altitude due to changes in air pressure and humidity, potentially impacting the enjoyment of this delicacy.
It's intriguing to think about how chefs will address this challenge. They'll need to carefully design dishes that counter the sensory limitations of flying. The choice of accompaniments, such as blinis and crème fraîche, will likely be crucial. Moreover, since our sense of smell is also affected at altitude, it's conceivable that the chefs will need to think creatively about how to enhance the aroma profile of the dish, making the experience truly multi-sensory.
Beyond the luxury factor, it's worth considering the nutritional profile of caviar. It contains a good amount of Omega-3 fatty acids and protein, which might appeal to passengers who are conscious of health and wellness while still appreciating the pleasures of luxury.
The production process involved in creating caviar also reveals its exclusivity. The sturgeon, which is the sole source of genuine caviar, can take up to two decades to mature and begin producing eggs. This long production cycle underscores the resources and planning involved in bringing this luxury ingredient to Business Class. Furthermore, it helps clarify why "caviar" is legally defined to mean only sturgeon roe, a factor that contributes to its exclusivity in the high-end market.
Qatar's decision to include caviar on Business Class menus likely represents a strategic move in a competitive market. It may force other carriers like Emirates and Singapore Airlines to reconsider their own Business Class offerings, sparking a potential "culinary arms race" in the sky. This decision seems well-aligned with evolving traveler trends. Younger demographics, such as Millennials and Gen Z, are increasingly prioritizing experiences when they travel. It's likely that the demand for gourmet food at altitude will continue to grow in the years ahead, creating more opportunities for airlines to differentiate themselves based on the culinary quality of their offerings. This suggests that airlines, in response to the demands of a broader traveler segment, will continue to focus on creating better dining experiences as part of a broader brand-building strategy.
While Qatar Airways' initiative with caviar remains a fairly novel move, the larger trend toward enhanced culinary experiences in the airline industry is clearly evident. It will be fascinating to observe how the implementation of caviar in Business Class fares, and how the overall airline dining strategy evolves. Will it become a widespread practice, or will it remain a niche offering? It's likely that the response to this new menu addition will be carefully scrutinized by other premium airlines, which may be weighing the effectiveness of a similar strategy.