A question: would you splurge for caviar and Champagne in a busy airport concourse at LAX before your flight?
Petrossian Caviar & Champagne At LAX
Who knows if it will survive COVID-19, but Los Angeles International Airport (LAX) has a caviar and champagne bar in the international terminal. I’m amused by the concept, but it seems to me like an odd business model.
Petrossian, a French company dating back 100 years, opened a bar in the busy Villaraigosa Pavilion of the Tom Bradley International Termianal at LAX. I’ve passed by this place so many times and never seen a soul sitting there. A small tin of caviar starts at around $60 and sells as high as $500, deeding upon the variety. Smoked salmon, crabs, and scallops are also very pricey.
While I don’t think the price is a deterrent for all people, who wants to sit in a loud terminal and enjoy caviar and Champagne? And aren’t the people who can afford to splurge for such frivolities as caviar and Champagne more likely to fly business or first class (if they fly commercial), which comes with lounge access and free-flowing alcohol?
I know there are far more important issues to ponder, but this business concept is one that has left me scratching my head.
I suppose there is no cooler juxtaposition than enjoying a $500 tin of caviar and $400 bottle of Champagne before a transpacific or transatlantic flight in economy class. But who does that? If you can afford that, please reach out to Award Expert and let us help you secure a premium cabin seat…with caviar and champagne service onboard.
Would you ever splurge and spend hundreds of dollars on caviar and Champagne before your flight if you had free booze in a lounge?
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