Flying

August 1, 2008
A futuristic-looking boeing 747 interior by Edese Doret industrial design con
Customer expectations are the driving force in any aircraft interior design, and it seems the bigger the airplane, the greater the expectations. And there's no shortage of designers who can think as big as necessary.
August 1, 2008
One company lacked a mid-size jet that fit the bill. Another wouldn’t fly to
To determine the best fractional investment, the first thing you have to do is consider your travel profile--including where you fly, how long your trips are, how many passengers you carry, how much luggage you take, what aircraft you prefer and, of course, how much you are willing to spend. Analyzing this information, you can often come up with a single, best solution.
August 1, 2008
Sometimes, pilots must make the transfer from wings to wheels briskly.
What Americans call "landing gear," the British call "undercarriage," which really is much more logical. That's because an airplane uses its wheels not just to land but also to take off, taxi and sit around in the hangar. Whatever you call it, the part of the aircraft that allows it to move around on the ground has several distinguishing characteristics.
August 1, 2008
Do you have a favorite in-flight meal or caterer you’d like to see featured h
The Dish: Tortilla Soup. Seasoned chicken stock is the foundation of this Southwestern staple, to which executive chef Emiliano Ramirez adds sautéed celery, carrots, yellow and green squash and fire-roasted tomatoes. Next come strips of chicken breast that Ramirez has grilled separately.
July 1, 2008
Some completion centers have software that generates 3-D views and allows you
Just a few years ago, customers had fewer options in outfitting their aircraft. But the consumerization of business aviation and technological innovations have resulted in a huge range of choices in furnishings and entertainment and communication equipment.
July 1, 2008
Charter brokers and even some management companies don't have "operational co
When you buy a seat on a commercial flight, the choice of airline can matter less than the departure and arrival times. But when you book a charter flight, picking the operator is the most important decision you can make. The wrong choice can cost you lots of time and money, or even create safety risks.
June 20, 2008
Do you have a favorite in-flight meal or caterer you’d like to see featured h
The Dish: Roasted farm-fresh New England veal tenderloin coated in a crust of puree of fennel, garlic and sage. The veal is centered with steamed Maine lobster served with cognac butter.
June 1, 2008
The Dish: Salad Niзoise, featuring seared ahi tuna on a bed of butter lettuce, surrounded by steamed red potatoes, cooked and refreshed green beans, tomatoes and a boiled egg. The dish is topped off by capers and kalamata olives and a dressing prepared from white wine vinegar, Dijon mustard, pepper, garlic crushed with salt and extra virgin olive oil.
June 1, 2008
For those who go straight from business jet to boardroom-not to mention those whose aircraft are greeted on the ramp by paparazzi-looking good when you land means a lot.
June 1, 2008
The old joke about Hawkers is that not only are they built like bricks-they fly like them, too.

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Quote/Unquote

“I have an obligation to get you to your destination. You have an obligation to pay. What else is there? We don't need 24 pages of legalese.”

-VistaJet founder and chairman Thomas Flohr, on the company's unusually brief, easy-to-understand contracts