INDO SWISS - new media

Face-To-FaceHow successful has been your Miles and Moreprogramme in terms of global response in takingadvantage of the added tourist services that youhave offered?Miles & More is the frequent flyer program shared bySWISS, Lufthansa, and 7 more partner airlines. Miles &More has more than 14 million members worldwide witha portfolio of more than 200 earn & spend partners. Intotal, customers can choose from a combined routenetwork in which 40 airlines serve more than 1,000destinations. As the leading FFP Program in Europe, Miles& More influences customer attitude and behaviour tosupport profitable growth of SWISS.For the third year in a row, “Business Traveller“magazine has rated SWISS the best airline in theindividual categories as well as in the Overallcategory for flights to North and South America.What is your comment and how to you propose tosustain such reputation year after year?Swiss has recently announced plans to invest morethan CHF 1 billion in its long-haul aircraft fleet.Could you give us the details and how thisinvestment is going to help you in enlarging yourmarket share?thinking behind the decisions.Swiss International Airlines has announced a steeprise of CHF 475 million in its earnings before interestand taxes for the period January-September 2007from CHF 199 million in the previous year. Couldyou give us the financial results for the whole of2007 and tell us what factors have contributed tothis sharp increase in EBIT earnings?The financial results for the year 2007 will be publishedon forthcoming March 12th, a date before which we arenot in a position to comment on the issue. Latest to day,the results for the 3rd quarter were communicated,together with the cumulatives January-September, asalready mentioned earlier in this interview.How has the airlines' culinary concept of “SWISSTaste of Switzerland” caught up with its travelersworldwide? Could you name a couple of thesedelicious dishes?We are delighted to have won these awards. It shows that The SWISS “Taste of Switzerland” concept has met highthe efforts we are making to further improve the customer marks with customers worldwide, and continues to do so.experience are paying off. To sustain the performance, it We also notice some curiosity and enjoyment goingis vital that we keep on closely listening to our customers, along with the surprise element of guessing which canton,their expectations and requirements, and value their which restaurant, which chef, will next be on board withinputs for the development process. We also need to us, with them. Clients seem to speak about it, so the ideaconstantly keep a sharp eye on our competitors clients certainly appeals and has found appraisal. In essence, itnowadays have a vast choice, products are substitutable reflects Switzerland in some of its many facets, does goodall the more you do not watch on keeping an edge. to the image promotion of the culinary Switzerland,Competition moves, so must we, the faster and the something the international passenger might not besmarter the better. And lastly, we need to stay true to our acquainted with. The concept gives them the opportunitybrand positioning, ensuring consistent delivery of high to learn more about the exposed regions, throughquality standards, products, services, once again in line regional specialties, or maybe wines as well. For surewith customer expectations, by doing this ensuring a something most of our guests on board are not exposedsystematic positive travel experience from A to Z. Happy to in their daily customs. Now, to open your appetite, letcustomers are local customers, this much we have in our us see what were examples of those delightful disheshands, up to us to keep it going, fly high also in the future. proposed on SWISS flights during 2007:• Marinated and pine tree smoked salmon trout on fenneland chanterelle salad (Created by Manfred Roth,Executive Chef, Victoria-Jungfrau Hotel, Interlaken)served in Business Class Longhaul from March-May2007Here we simply talk bigger gauge. The replacement ofA330-200 series by the newest, longer, modern-technology A330-300 model enables SWISS to raise itsseat offer by operating bigger average gauge. Details onseat numbers, cabin configuration and features as well asfacilities were not released yet, our specialists arepresently working on those sensitive issues. One singleremark: quality and comfort build an essential part of the• Lamb fillet mignon with autumn vegetables incremolata sauce and sage gnocchi (Created by DidierSchneiter, Executive Chef Beau-Rivage Palace, Lausanne)served in First Class from August-November 2007• Palace chocolate truffle cake (Created by FrédéricBreuil, Executive Chef Badrutt's Palace, St. Moritz) servedin First Class from November 2007 to March 2008. 14INDO-SWISS BUSINESS + JAN-FEB 2008