STRIKE!!
Transat Bowls Its Way Into Next Winter

with Nina Slawek

Denise Heffron … focusing.

Yoohoo! Can someone throw me a ball?

Chris Robinson’s lip biting style

Transat's Joe Adamo feeling his way to just the right ball

TTAND’s Penny Martin’s ball rolling to a strike.

Word on the street is: Never separate Denise Heffron from a bowling ball. Transat’s Vice-President, National Sales & Commercial is not only a fiercely competitive bowler, her keen-eyed focus is legendary. One observer at Transat’s recent bowlerama product lunch & learn noted that “there’s something in the tippy-toe style that reminds me of Fred Flinstone’s unmatched technique”.

Indeed, assembled retailers made way for each of Heffron’s consecutive strikes. In fact, there even may have been turkey or two.

From Nicole Bursey’s overview, there are no gutter balls in the upcoming winter season either.

This winter, overall air capacity is increasing by 7%, with additional focus on the west. 

Air Transat will offer a total of 145 routes, nine of which are new, such as Santo Domingo from Montreal, and Punta Cana from Ottawa and Kelowna.


Bursey noted that 2 of the additional destinations, Tampa and San Juan from Montreal and Toronto, were previously underserved and offer good opportunities for pre and post cruise stays.

 

More flights have been added to the popular sun spots: Punta Cana, Cancun, Managua, Roatan and Liberia from Toronto; Liberia and San Salvador from Montreal; and Los Cabos, Puerto Vallarta and Cancun from Vancouver.

The ball is apparently also rolling well for the new cruise selling approach launched last year whereby they are packaged with air and transfers.

With Canada's 150th attracting attention overseas, inbound sales are up. 

Transat is also aiming at increased awareness of their inflight product. Club Class and Option Plus are underscored in presentations and the new onboard menu designed by renowned Quebec chef Daniel Vézina. Unexpected airline meal choices include Duck Confit Lasagna, Sweet Potato Gnocchi, Braised Leg of Lamb, Vegetarian Moussaka and Vegan Risotto. The meals come complete with appetizer, main course, cheese plate, dessert and wine – and it’s all included in the Club Class fare. The Chef’s Menu by Daniel Vézina is also available, in limited quantities, to economy passengers for $25.

Back at the bowling alley, pins were falling like low season pricing and another Transat first was a winner.







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