Delta Air Lines is adding new menu offerings on board its flights. The airline is rolling out a range of new items, including vegan and gluten-free options, to its in-flight menus.
Delta Airlines is adding new onboard menu offerings in 2020. The company has released a list of the new items that will be served to passengers on board their planes.
Delta Air Lines is expanding its onboard food choices, which it has been improving all year.
The airline has added fast-fine Greek food from Souvla in San Francisco and American classics from Union Square Events in New York to its menu.
In a statement, Kristen Manion Taylor, S.V.P. of In-Flight Service, stated, “At Delta, we are committed on providing moments of pleasure for our guests, and our restaurant partners will help us achieve exactly that.” “As we continue to develop a best-in-class onboard dining experience that draws on our premium service and culture of innovation, our carefully selected menus will amaze customers.”
Beginning next month, Delta One and First Class passengers on certain U.S. coast-to-coast flights will be able to eat these meals. Delta is adopting a new approach to customers’ onboard dining experience as premium business and leisure visitors return to the skies, offering distinct tastes inspired by some of the country’s most popular eateries.
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Fans of Souvla’s spit-roasted pork sandwiches and salads come from all over the world to try them, and many of them will be accessible on Delta flights, along with new delicacies developed especially for Delta. Souvla’s renowned chicken salad and trademark frozen Greek yogurt topped with vissino, a traditional Greek sour cherry syrup, will be available to customers.
Since 2013, Delta guests have been able to order culinary dishes from Danny Meyer’s Union Square Events (USE) aboard. Seasonal fan favorites including braised short rib with buttery twice baked potato and a spinach and goat cheese frittata topped with bacon and hash browns will be available on Delta flights starting this month.
USE will relocate to a new 70,000-square-foot facility in Brooklyn this autumn, where it will contain a best-in-class commissary to assist Delta’s catering department in providing fresh meals aboard.
“Delivering moments of enlightened hospitality by creating meals that combine exactly the right amount of familiarity and innovation has never been more important,” said Tony Mastellone, Division President of USE. “We know that USE and Delta have the same goal of delivering great service and delectable eating experiences, and that shared vision helps us provide the finest client experience possible.”
Delta is adding new menu offerings to the onboard dining experience. These new additions include snacks, small plates, and desserts. Reference: delta snacks.
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