CP Air commercial video, 1984

Years ago I was contracted as the voice on many CP Air TV commercials and I even appeared on camera as a background passenger in a mocked up airplane. I also did a  series for CP Air Holidays. My brother Bill was the president of  this division. He created The Vegas Machine, The Reno Machine and The London Machine. He specialized in charter travel and the winners were the customers.

You would think that I would automatically get the job doing the spots but I had to go through the process and their advertising agency chose me. It was one of those instances where I really loved the product and could put all my heart and soul into the commercial messages. CP Air was at the forefront in travel with comfort in those days. They served hot food with real silverware on real plates with cloth  napkins. All of this but a fond memory today. Even on the CP Air Holidays chartered flights they served  every passenger steak and champagne.  It was wonderful marketing and a credit to my brother for believing that if you serve the customer well business will boom. It did.

Thanks to David Ingram and cpair.blogspot.com for finding this piece of history.

This from my brother Bill:

“Loved your story on the commercials you cut for CP Air Holidays. Of course, as your brother, I can’t help but appreciate a little publicity. Yes, catering was a lot different back in the 1980’s – airlines actually competed for business based on service, and that included in-flight service. CP Air’s in-flight service was considered the pinnacle, and companies like Wardair modeled their in-flight service accordingly.

Meals were served on white linen tablecloths, real china plates and cups & saucers, silver plated flatware, linen napkins with a buttonhole (so you could cover your shirt), and a choice of wines – that was economy class!

In first class they often carved and served your meal from a trolley, and a typical menu included a selection of cheeses, various fruits, fine wines, including port, sherry and champagne, and at least two choices of entrée. All of which was included in the price of your ticket. What is really astounding is that they could serve you a complete 3-course dinner on a flight between Vancouver and Calgary.

Things have ‘progressed’ since then. Now you buy a lousy, over-priced sandwich from a kiosk before you board your flight – and they only charge $5 for a beer, and most airlines  are charging for a second checked bag.

It’s like Lee Iacocca said, ‘Never let the bean counters run your company’.”