Monday, March 20, 2006

Need Abandonment Nets Market Niche Filled

This from AP via the New York Post -


March 20, 2006 -- BEVERLY HILLS, Calif. - Pistachio-crusted blue fin tuna topped with shaved fennel and blood oranges. Prosciutto and burratta mozzarella on bone bread, garnished with arugula. Grilled chicken with avocado and chipotle aioli.

The trend toward gourmet travel offerings by hotels began to take off when high fuel prices and competition from no-frills carriers forced many domestic airlines to trim costs by closing kitchens, industry observers said.

"You saw them starting to deal with the void of what domestic airlines have been offering," said Albert Herrera, vice president for hotels and resorts at Virtuoso, a network of travel agents that specializes in luxury trips.
Eat It All>>

We will know we have fully evolved when the airlines begin to serve fresh, medium rare, In-N-Out Double-Double's hot off of the grill at 30,000 feet (... with fries)! Now that would be a gourmet travel offering!!

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