Airline mergers could lead to fare “creep”

by Tom Johansmeyer on

The Southwest/AirTran merger isn’t expected to push fares much higher. The disappearance of seats that comes with airline consolidation would make you think that prices are about to rise, as the fundamental commodity of the airline industry becomes increasingly scarce. But, we’re not close to that point yet, notes USA Today:

“We’re not at the tipping point,” says George Hobica, founder of Airfarewatchdog.com. “I don’t think fares will be impacted much until we have three legacy carriers and one discount carrier remaining.”

The number of seats, however, is shrinking across the airline industry. Since September 2007, the number of domestic seats available has fallen 10 percent.

According to Hobica, look for fares to “creep upward,” but not at a rate that will horrify customers, a position supported by Frank Werner, associate professor of finance at Fordham University. He tells USA Today: “Generally, airline mergers remove competition from the skies, leading to higher prices. This will happen in markets where the combined Southwest/AirTran will not have a dominant market share.”

[photo by SkilliShots via Flickr]

Continental Airlines to finally start charging for meals

by Tom Johansmeyer on

There’s no free lunch on Continental Airlines. Starting on October 12, 2010, it will start to charge passenger for grub on some flights. The carrier is rolling out a new menu for coach, which means it will be the last of the major airlines to take the plunge. Food will continue to be free for intercontinental and some international routes – not to mention domestic flights of longer than six and a half hours.

So, what does actually paying for your food get you? According to the Houston Business Journal:

The menu will include freshly prepared hot and cold meals similar to those served in casual dining restaurants, such as Asian-style noodle salad, grilled chicken spinach salad, Angus cheeseburgers and Jimmy Dean sausage, egg and cheese sandwiches.

Snack and dessert options, including gourmet cheese and fresh fruit plate and several types of snack boxes will also be available for purchase.

Sandra Pineau-Boddison, VP of food services for Continental, tells the Houston Business Journal, “The new menu is a direct result of feedback from our customers, who told us they wanted more food choices on our flights.”

[photo by Deanster1983 via Flickr]

Louisiana to host new endurance race ending at Mardis Gras

by Kraig Becker on

Some people will do anything to get to a party. Case in point, the endurance runners who will be taking part in the inaugural Rouge-Orleans Ultramarathon scheduled to take place in Louisiana on March 4-6, 2011. The race also happens to fall on the same weekend as Mardi Gras, which has prompted race organizers to adopt the slogan “come to run, stay to party.”

The race is a true test of endurance even for supremely conditioned athletes. The course begins at the Louisiana State University Veterinary School in the state’s capital of Baton Rouge and then runs for 126.2 miles along the Mississippi River levee, before ending at Audubon Park in New Orleans. The route winds its way passed sugarcane fields, southern plantations, and mysterious swamplands as it follows the course of the river south through the Louisiana countryside. The trail rarely crosses a road along the way either, which means that the runners won’t have to worry about traffic as they go.

Competitors can enter the race in several categories, including as an individual or on relay teams consisting of two, three or six runners. On the first day of the race, there will be several wave starts to get things going, with individuals hitting the trail with runners who share a similar pace. Once out on the course, they’ll have 40 hours to complete the entire 126.2 miles, which means they’ll need to average more than 3 miles an hour in order to finish ahead of the mandatory cutoff.

Once the runners reach the finish line in New Orleans however, they can join the party at Mardi Gras. After running for more than 126 miles, I’m sure they’ll want a few adult beverages to help ease the pain in their legs and feet. Completing an event like this takes a great deal of stamina and determination, so a celebration will definitely be in order for those who manage to complete the course.

[Photo credit: Robeter via WikiMedia]

Customer service supreme, even on a bad day

by Tom Johansmeyer on

Whose bad day matters more? When a customer and an employee are both struggling with foul moods, endless work headaches or even distracting personal problems, the tie always goes to the person paying – not the person being paid. For most businesses, this is a common sense approach to managing customer relationships. I know that when I was frustrated or annoyed with a client, back in my corporate days, even hinting at my mood would invariably make my day far worse … as I’d wind up on the receiving end of my boss’s ire.

We routinely avoid restaurants and bars, hotels and professionals (e.g., doctors, lawyers and accountants) because of both actual and perceived slights. For this reason, especially in the professional services space, every effort is made to hide the symptoms of a bad day – and to tolerate those shown by clients. It’s the nature of the beast: making money matters more than expressing your frustration.So, I do find it strange when airline employees use this as an excuse for poor service. There have been plenty of examples of frustrated airline employees who have garnered support from their peers, from the orange juice meltdown on American Airlines to Steven Slater‘s recent slide to infamy. The level of sympathy in the industry, it seems, ranges from “bad day” to “I’ve always wanted to do that but never had the nerve.”

It’s time for the airlines to do what the rest of the business world has endured for years: deal with it. Everyone who’s worked in a customer- or client-facing position has had to soldier through a tough day when his client is unhappy. It may be painful, and we may know that we’re right … but ultimately, the business relationship comes first. Eventually, the customer emerges from his funk, and the investment made in tolerating the temporary difficulty pays off.

The first step toward being treated like a professional is acting like one. Endure customer madness with a smile, even if you’re having an awful day too, and the world will start to change.

[photo by Maks Karochkin via Flickr]

Daily Pampering: Hudson Hotel unveils new luxury vending machine

by Melanie Nayer on

Why stand in line at hotel gift shops or spend time searching for your needs in a city? The Hudson Hotel in New York has launched a new luxury vending machine offering guests everything from travel amenities to high-priced hotel packages (in the event you want to stay a bit longer).

Called the “Semi-Automatic”, the Hudson’s new oversized vending machine takes over part of a wall in the hotel lobby and is stocked with a curated combination of everyday necessities and a myriad of luxury items at the press of a button.

The vending machine is divided into five categories: Basics, Media, Fashion, Beauty, and GoFish. The touch-operated screen allows guests to choose what they want from some of the finest name brands including Malin + Goetz, Kiki De Montparnasse, Paul Smith and Haute Hippie.

Choose from paperback books, stylish toothbrushs, a retro Ouija Board, jewelry and clothes. If you’ve got a little extra to spend, rent a red Ferrari 599 GTB for $10,000 a week or purchase a personal portrait shoot with renowned photographer Ben Watt for $8,000.
For $4,500, purchase a two night penthouse package at Morgans Hotel Group’s newest hotel, Ames in Boston. The package includes dinner for two at Woodward, a special welcome amenity and a curated itinerary from UrbanDaddy.

The Semi-Automatic is available to guests 24 hours a day, seven days a week.

Want more? Get your daily dose of pampering right here.