Hawaiian Airlines is looking forward to a busy summer and has announced enhanced frequencies to several destinations. The airline is anticipating strong demand for travel in the coming months and wants to be prepared by offering additional seasonal flights.
More flights
Hawaiian Airlines is offering more seasonal flights this summer by increasing weekly frequencies between Honolulu and Austin (AUS), Boston (BOS), Las Vegas (LAS), and Pago Pago (PPG). The airline will also add a fourth daily flight between Honolulu and Los Angeles (LAX) twice per week.
Hawaiian wants to cash in on renewed interest from passengers for summer travel and is offering other services, such as a new first class menu. Regarding the enhanced frequencies in the coming months, Hawaiian’s senior vice president – chief revenue officer, Brent Overbeek, commented,
“We’re encouraged by the robust demand for travel to Hawaii this summer season and these increases signal a healthy return in our key North America markets. We’re also excited to add a fourth HNL-LAX option, and second redeye flight, twice per week making other U.S. Mainland connections seamless and convenient.”
Schedule
Here’s what the carrier’s summer schedule services to the above-mentioned destinations will look like:
- AUSTIN: Adding 1x-weekly flight on Fridays (totaling 4x-weekly) | May 26 – Aug. 18.
- BOSTON: Adding 1x-weekly flight on Thursdays (totaling 5x-weekly) | June 15 – Aug. 17.
- LAS VEGAS (HA5/6): Adding 1x-weekly flight on Wednesdays | May 31 – Aug. 30. Adding second weekly flight on Saturdays | June 3 – July 29. *Peak summer frequency for LAS will be 20x weekly
- LOS ANGELES: Adding 2x-daily LAX-HNL on Tuesdays and Fridays | June 2 – July 28. *Peak summer frequency for LAX will be 23x weekly
- PAGO PAGO: Adding 1x-weekly on Wednesdays (totaling 3x-weekly) | June 7 – Aug. 30.
Luring with the new menu
Hawaiian Airlines recently introduced a new menu for the first class cabin. It features meals designed by Robynne Maii, the owner and chef of the Fête Hawaii restaurant in downtown Honolulu and also offers vegetarian and gluten-free options.
These dishes are available until May on flights from Hawaii to the mainland, including Boston, New York, Austin, destinations on the West Coast, and Papeete, French Polynesia.
First-class passengers can expect a brunch of seasonal fresh fruits and a warmed croissant with butter and jam. The main entrée includes a Hawaiian sweet potato hash, cage-free scrambled eggs with roasted cherry tomatoes, and Canadian bacon with a honey mustard sauce.
Lunch and dinner services include a light appetizer salad with baby spinach, cherry tomatoes, and artichoke hearts, among other things. For entrée, there’s a choice of crispy chicken schnitzel with a lilikoi (passion fruit-flavored) mustard sauce, braised red cabbage, and warm red potato salad; or a zucchini and peas risotto with a basil macadamia nut pesto and roasted asparagus. An Opera Cake created by Michelle Karr-Ueoka, one of Hawaiian’s executive chefs, is offered for dessert.
From increased frequencies to a better dining experience onboard, Hawaiian Airlines is going all out to attract passengers this summer.