Business Jet Traveler

August 8, 2012
Prague
Expect to be awestruck when you enter the open expanse of Prague’s Old Town Square. You’ll face an array of facades, pediments and spires ranging from Romanesque, Gothic and Renaissance to baroque and art nouveau. The buildings constitute a textbook study of urban development from the 14th century to the present.
August 8, 2012
What to expect from your pilot and crew
They are greeters, baggage ­handlers, cabin attendants, brand ambassadors and–oh, yes–they’re responsible for piloting your charter flight. Charter providers, eager to distinguish themselves in a competitive market, are touting the customer service their flight crews provide. That makes sense.
August 8, 2012
Just as different singers often offer widely varying interpretations of the same song, different observers view the used jet market from diverse vantage points. Moreover, a buyer’s or seller’s perspective on the market can make, impede or prevent a sale.
August 8, 2012
15 business jets that shaped the industry
Business jets have improved enormously in the past 50 years, from gas-guzzling go-getters to today’s highly efficient, long-legged luxury liners and tiny personal jets.
August 8, 2012
Cabin Tech 2012
When it comes to outfitting a new airplane or refurbishing an old one, technology almost invariably­ tops the list of customer concerns. And no wonder: Innovation is happening at a faster clip than ever before, and buyers now face a dazzling array of choices.
August 8, 2012
Gulfstream president Larry Flynn (left) last month presented a G650 window/plaque to Wilson S. Leach, cofounder and managing director of BJT parent company AIN Publications.
August 8, 2012
Teton Thai: Hot Dishes, Cool Ambiance
Teton Thai delivers spicy Asian culinary masterpieces in a laid-back, Jackson-Hole-cool setting. Located near the base of the famed Wyoming ski resort, it is an extraordinary find.
August 8, 2012
Haute Cuisine: Maple Farms Blueberry Duck
Every ingredient in this dish–duck, blueberries and Indian wild rice–comes from local sources, said Kristen Wasyliszyn, owner and chef at Atiki’s Flight Catering. Wasyliszyn lightly rubs the duck with hazelnut oil for a subtle, nutty flavor and broasts it in high heat to render the outside crisp while the inside remains tender and moist. The blueberries are reduced slowly and the chef adds drippings from the broasting pan, along with a touch of cognac.
August 8, 2012
I recently interviewed Kenn Ricci, the principal of Directional Aviation Capital, which owns Flight Options, Nextant Aerospace and Constant Aviation. When I asked him about his state of mind, he immediately replied, “I made a pact with myself in 2007 to never complain about anything ever again.”
August 7, 2012
Going public about flying private
Years ago, I flew my small airplane to visit my sister. She was shooting photos at a three-day equestrian event at a friend’s private horse farm. When it came time for me to leave, she asked the host’s son if he could drive me back to the airport. When he said, “What time’s your flight?” I paused, smiled and replied, “Whenever I get there, I guess.

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Quote/Unquote

“"I've got a list of corporations that have gotten out of their airplanes [because of criticism from politicians]. It is the stupidest thing I've ever seen. When you look at the time and cost savings; it does not make sense not to fly [privately]. You can't let public perception interfere with your business decision to fly. It either is a good business decision or it isn't."”

-business aviation entrepreneur Nick Popovich