The first of an occasional new series
The development of front end airline passenger accommodation over the last two decades has been such that for most airlines today”s business class is far superior than first class of 20 years ago. Richard Branson”s Virgin Atlantic can take the plaudits regarding this advancement his Upper Class bursting on the scene in June 1984, setting (and continuing to set) the standard for others to try to improve on or just copy. In fact business class has developed in two ways. Those airlines introducing an individual pod type system that can easily be turned into a bed for overnight travel, such as British Airways, and others, typically Continental, OAG”s Airline of the Year 2004, who continue with a very high quality traditional seat which reclines to a near horizontal position, but is not a bed.
One of the airlines that has taken the traditional approach is Bmi, a carrier with a long haul tradition but seen in recent times as a European regional operator, who in 2001 decided that instead of waiting for a new bi-lateral to give it Transatlantic opportunities at Heathrow, would take the plunge and go for a Manchester operation.
It has worked. Bmi”s front end, called ”The Business” is good, very good, and ranks with the best. From the point of check-in you are made to feel that you are a special customer and are getting a personal service. A nice lounge at Ringway and prior boarding if you want it. The cabin staff are ready to put your coat in the wardrobe (it”s Manchester don”t forget). The secret in fact is easy to see. Bmi only serves two destinations from Manchester, Chicago and Washington. The team at Manchester are dedicated, enthusiastic and know each other. With some big airlines the crew are an entity for just one flight.
Bmi fly the Airbus 330 in a two plus two plus two configuration up front. The aircraft has a nice soft blue interior with dark blue seats and leather coverings. The loo has a chequered floor which somehow makes it feel larger and less clinical. The word friendly is probably the wrong word. They also seem to be tidied up on a regular basis during the flight, something some airlines forget.
Bmi offers an in-flight chef who comes around before take-off and takes (and discusses) the order. They must be the only airline offering this service in business class. Also possibly unique is a soup on the menu, something normally only found in first. The choice is excellent including smoked haddock, Scotch eggs with curried mayonnaise as a starter, baked cod, honey baked chicken and an admirable lamb as the main course, and some terrific ice cream to finish up with. Plus cheese, fruit and fine brandy. With a 75” seat pitch there is plenty of room to get up and stroll around. The tea is served in fine china cups with delicate sandwiches, fresh strawberries and Cornish clotted cream. Each course is served individually. On the liquid front the quality is really apparent with a choice of Champagnes, including Pol Roger Reserve, and likewise with the wines, the white including Chateau de Mouret 2002, and the red selection headed by a rather nice Chateau Batailley 1999. Sandeman”s 20 year old Tawny port tops it off.
The Bmi international business class has been a real success. The fact that it is Manchester-based is one of the secrets of the airline industry. If it is more convenient than Heathrow and you have the need to go to Chicago or Washington, or onward, take the Manchester connection. You will be very pleasantly surprised. And on the way back you can shower, change and have breakfast at Manchester Airport”s Radisson Hotel. It is all part of the package. For the winter season Las Vegas, Barbados and St Lucia are added. ABTN never tries to quote prices as it is a moving scenario. However in the case of Bmi Manchester you will be pleasantly surprised with a fare level at about two thirds that of Heathrow.
PLUS POINT: Bmi clearly lays bare the idea that you need a big operation to make business class work. Last summer the airline flew just a pair of Airbus A330s and demonstrated how a small but experienced team can produce an outstanding product.
NEGATIVE POINT: United Airlines supplies both check-in and lounge facilities at Washington. The check-in can be as long and tedious as economy and the lounge is massive, emptying out as each flight is called. US passengers pay for their drinks, whilst if you are Star Alliance, such as Bmi, you gain a voucher at check-in. This one needs thinking out by the airline.
One other point spoils the service and it is not Bmi”s fault. For whatever reasons aircraft operating in or out of the UK are not allowed to use metal cutlery. The strong plastic eating devices are potentially just as dangerous but are not much fun to eat with. In the US anything goes for cutlery and it is the same out of Paris. Assuming the airlines agree with these comments, and the cabin staff certainly do, Bmi (and BA) needs to put pressure on the Department for Transport.
http://www.flybmi.com