Aug. 6, 2012 /PRNewswire/ -- In the first comprehensive redesign of its domestic onboard service product in more than a decade, Hawaiian Airlines has cemented its signature '
Mea Ho'okipa Service' as the gold standard in domestic air travel and the only authentic Hawai'i experience in air travel.
' Mea Ho'okipa'
(translation: I am host) inflight service philosophy has long been embraced by travelers for its celebration of the culture, people and
of Hawai'i. Reintroduced
on all flights between Hawai'i and its 11 gateway cities in
, Hawaiian has taken its acclaimed inflight service and made it even more enjoyable with enticing new made-in-Hawai'i products, Island-style complimentary meals and improved service offerings.
The new program was inspired by customer feedback, solicited by Hawaiian to further align its service with the things that customers value most in onboard service and amenities.
"We take pride in offering the best airline service to and throughout the Hawaiian Islands, but we believe in continual improvement and we're confident our guests will like what they see," commented
, Hawaiian's executive vice president and chief commercial officer. "In addition to offering the most comfortable cabins on wide-body aircraft serving Hawai'i, our onboard service has been completely redesigned to provide more of what our guests say they value most: delicious complimentary meals, local products and our friendly, attentive service."
Complimentary Meals, Wine and a New Signature Cocktail
With its new inflight hospitality program, Hawaiian is restoring a little elegance to onboard dining.
"We're bringing back the 'good old days of flying' by making inflight dining a pleasant part of the travel experience, while showcasing the products and promoting the ambiance that makes Hawai'i so special," said
, Hawaiian's vice president of product development.
Hawaiian is continuing to offer complimentary full meals* at mealtimes to all customers on its
flights – as any island family would do for their guests in their home – and its new menus designed by Executive Chef
highlight the foods and flavors of the islands.
For example, Hawaiian's new breakfast menu for morning departures features
Hawaiian Sweetbread with Cream Cheese and Guava Jelly, Tanioka's Dried Mango, Papaya and Pineapple slices and a Macadamia Nut cookie
. The new lunch menu for afternoon departures features entrees of
Teriyaki Chicken with Steamed Rice and Savory Vegetables and dessert of Mango Cake or Kona Coffee Cake with Dark Roasted Coffee Bean
Also new to Hawaiian's meal service in the Main Cabin is a complimentary glass of red or white wine with lunch or dinner. Hawaiian's wines are personally selected by Hawai'i Master Sommelier Chuck Furuya.