The Qantas Edge in First [ AJ: "Customers drool over our ...{Neil Perry} ... food!" ]

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woodborer

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Ever wondered what Qantas thinks its edge over its competitors is. Now we know

First up, Mr Joyce told us the other carriers drool over Qantas’ food: “Having travelled on all those different airlines, Qantas is miles ahead with what Neil Perry is doing and I think our customers have shown that is actually quite special.”

But even though the food is good, according to Mr Joyce, it’s not the number one differential: “The one thing we kill everyone else on is our people. Our staff are amazing; the cabin crew is probably the best trained in the world.”


So, there you go
 
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yeah no.

but we're not the audience for these comments....
 
Very reliable source...


Platinum One status is reserved for Qantas’ most frequent of flyers (those that hit the milestone of 75,000 status credits).
Those privileges, which you can see in the above video, now include ... the ability to earn up to 175,000 bonus Qantas Points each year.


For the high-rollers: Qantas also announced a new points club “more exclusive than the Chairman’s lounge” (SMH), which includes a two-tiered system of which even the base tier requires members to earn 150,000 points a year on the ground to keep their membership.

(the SMH article was referring to LTP rather than Points Club..)
 
This reads like an article from The Onion or The Betoota Advocate. I think my favourite quote from AJ is (my bolding):

“Linked to [this] is the wines – we are the largest buyer of Aussie wines and Australian wines are just killing it out there… We get the best of the first-class wines – red, white, champagne etc.”

Either the Irishman has no clue what other carriers are serving in F or no idea what a good wine is. My last few trips in F, all wines have been sub-par and in the $30-$50 range (excl the Champagne) which I would certainly not consider to be F quality.
 
This is delusional in respect of both the food and the wine.
Qantas is way behind airlines such as Etihad for first class food.
And while I love some Australian wines - our bold SA reds in particular - there is no comparison between Australian sparkling wine and actual champagne.
The champagne QF serves in F should be servd in INT J and the champagne served in INT J should replace the Grant Burge acid rain currently served in DOM J.
Then they could introduce some really nice champagne in F.
 
He is paid very handsomely to spruik his companies products.
And we clearly already know he has no shame in using exaggeration or outright BS...
 
<snip>
This is delusional in respect of both the food and the wine.
</snip>

<snip>
The champagne QF serves in F should be servd in INT J ... </snip>

QF should serve Comte de Champagne and Sir Winston in International J?

Now who’s being delusional?:p

how many other airlines serve $250+ bottles in J?
 
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I had a vintage Domaine Chandon the other week that was lovely.

Remember having a very nice Stefano Lubiano sparkling in Tassie many years ago.
 
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