Retreat, Place of Work, Oasis of Well-being

Newark Liberty International Airport (EWR) is in New Jersey, and is one of the three most important airports in the New York metropolitan area. It is located about 17 kilometers southwest of Manhattan, with excellent transport links to New York. Travelers also like its less hectic, almost familiar atmosphere. 

This ambience is also highlighted by the new lounge that Lufthansa has built for its passengers in Newark. It offers more space and individual services than its predecessor, making it even more inviting to relax, enjoy and – if necessary – work on the move. The design of the new lounge is partly based on Lufthansa Allegris, the new cabin system. After a construction period of around nine months, it has been available to Lufthansa guests since August 2024. 

The new building was managed by a team of three. Nadja Kaupmann – together with external architects – was responsible for developing the design and creating the lounge. Nadina Ochs, Project Manager Real Estate Management, oversaw the construction. And project manager Marcus Ceh was responsible for the lounge as an overall product on the product management side. 

Marcus Ceh: We didn't just remodel the lounge, we completely rebuilt and extended it. There were several reasons for this. One was age: the lounge had been there since 2013. It had been intensively used. Around 120,000 travelers visited it every year, an average of more than 300 a day – and the trend is rising. Not to mention, the lounge in Newark was the only one in the world to remain open throughout the pandemic.

Nadina Ochs: We usually expect a life cycle of ten years for our lounges. Newark was high on the list for refurbishment anyway. The decisive factor for a completely new build was the fact that the existing lounge could no longer meet the demands our passengers have of a contemporary stay. 

Nadja Kaupmann: The seating capacity was no longer sufficient. In addition, the overall layout of the lounge was unfavorable due to its division into two parts: the kitchen was in the middle and was not equipped for high demands. The Business Lounge was located to the right, while the Senator Lounge was to the left. The unfavorable room layout also had a negative impact on service processes, and the overall impression of the lounge was no longer premium and of the highest standard.

Kaupmann: The basic wishes are pretty much always the same: relax, unwind, review the last meeting, have something to eat and drink, have a chat. In recent years, mobile working in particular has been added. This is a major influence on the design of our lounges. Today, we need a power socket at every seat, we need laptop tables, we need multifunctional spaces. 

Ceh: COVID also increased the desire to be able to separate ourselves from other guests. But that's just one aspect in which travelers' needs have changed. 

Ceh: Their needs have become more individual and diverse. Our guests expect us to meet their particular and changing needs in our lounges, in a comfortable and appealing way. This is directly linked to our guests' desire for flexibility. They want to be able to work in peace and quiet and then, once their work is done, enjoy a relaxed drink, talk to colleagues, or have a good meal – all in one place, in one setting. 

Ochs: First and foremost, more space. The new lounge has almost 600 m2 of usable space, which is around 120 m2 more than before. We can now offer 166 guests a seat simultaneously, an increase of around 40. This extra space means that we can fulfill our guests' wishes in the way they rightly expect. We were lucky that an adjacent storage area was available. We seized the opportunity.

Ceh: We are convinced that a single lounge at our EWR location offers the best experience for all travelers with access rights. That's why the lounge is divided into different functional areas that every guest can use. Our concept is based on an idea that has already shaped the development of Lufthansa Allegris: diversity. In Business Class alone, five different seating options can be booked, depending on whether passengers want to work on board, rest, or communicate with fellow travelers. We have transferred this flexibility to the lounge. Exclusively for First Class passengers and Hon Circle members, we have also set up a zone we call Wining & Dining.

Kaupmann: The ship-like Skyline Bar in the middle of the lounge is the centerpiece, around which the other areas are grouped. It gives the space width and openness and it is the communicative center. Behind it, we have created a bistro area. To the left of the bar is a zone for relaxing and a large area where we combine the opportunity to work with an option to relax during work breaks, have a snack, or chat about the flight. Here our guests will find the right furniture for every occasion: different chairs, some of which can be swiveled, comfortable armchairs, situational lighting, work and storage tables, telephone boxes. We have also set up two lockable multifunctional rooms – for concentrated work in a small group, but also as a retreat for families. On the right-hand side of the additional space, guests will find the Farmer's Market with a self-service counter, with seating at high tables and benches.

Ceh: With its products and furnishings, The Farmer's Market stands for the connection to New Jersey. We know from customer surveys that our guests want to find the place they’re in, in the lounges. They should not look the same everywhere; rather, they should be different in certain areas, exude a local flair. A side effect is that travelers can "collect" different travel experiences in the lounges. Along the lines of: “I know the lounge in Newark, I wonder what the one at JFK looks like?”

Kaupmann: In "Wining & Dining", we have taken our cue from the design of Lufthansa Allegris. Our First Class guests will recognize elements such as the slatted room dividers and wall panelling, the benches, and the colour design. We are very consciously creating a connection between the cabin and the ground.

Ceh: That they would like to come back. Hospitality is our top priority, and we very much hope that we can convey this in our lounge. 

Kaupmann: We want our guests to feel very welcome. Through the living room-like ambience, through the personal approach of the staff, through the quality of the service, through a familiar atmosphere.

Ochs: That they forget just a little that they are traveling when they discover our new culinary offering. The kitchen equipment allows us to serve a much higher quality and greater variety of dishes.