American travelers consume beef on their flight home.
Delta’s managing Director of Onboard Services Stephanie Laster says that beef is the most popular choice in their pre-select menu. Travel + LeisureReferring to customer data on flights returning to the U.S.
Delta was in the news when it made headlines on December 20, 2024. started serving Shake Shack’s iconic cheeseburger at cruising height. The burger in issue is currently available in first class on domestic flights of more than 900 miles Departures from Boston, Atlanta Los Angeles Seattle and New-York LaGuardia. Shake Shack will launch in Orlando tomorrow, as it continues its nationwide expansion. It will also be launched in Minneapolis, Salt Lake City and New York JFK. The Shake Shack Burger will be available on all flights departing from the airports. primary U.S. Delta hubs.
Laster says that burgers are always a favorite, particularly on Delta One when you return to the United States. Beef short rib is another favorite, she adds, along with the Jon & Vinny meatballs, which were previously only offered to those flying out of L.A., but are now available on other domestic flights because the braised beef meatballs in marinara garnered so many loyal fans.
Aviation expert Paul Tumpowsky says that it shouldn’t be surprising that the food we eat in our homes and on takeout and delivery services would also work well in the air. T+L A-List advisor. Tumpowsky & Laster suggest it is not the elaborate dégustation The well-executed comfort food is what hits the sky. Tumpowsky says that some airlines spend a lot of money and effort to achieve a Michelin Star at 35,000 feet. But they will never get it. What was the most memorable meal that he has had on a plane? It was a Cathay Pacific burger. It was delicious, looked good and tasted even better at 35,000 feet.
The most impactful part of the presentation is the preparation at the lower lift, paired with the detailed presentation. The Shake Shack is prepared with the cheese in Delta first-class ovens, while the buns have been warmed. The guest adds pre-packaged ingredients such as lettuce, onion tomato pickle and Shake Shack sauce. T+L aviation journalist Chris Dong tried Delta’s Shake Shack Burger on two flights and said it was “surprisingly delicious and pretty similar to what you would get on the land.” recent video. He notes that it’s a more “DIY burger” while the Cathay Pacific offering comes fully assembled—and with fries. The Delta burger includes a Shake Shack chocolate brownie and chips.
Delta and Cathay Airlines aren’t alone in bringing the best of takeout to the skies. EVA Air has served Din Tai Fung’s soup dumplings First time in years, the Business Class Seating is now available to all passengers xiao long bao On flights between Taipei’s Haneda Airport and Tokyo in 2002.
Recently, it has expanded its business-class offering on routes departing Taipei from five North American cities including Vancouver and Los Angeles. “We have specially designed the presentation in-flight of xiao long bao “Using traditional bamboo steamers, recreate the authentic eating experience of the restaurant,” a spokesperson for EVA Air tells T+L.
EVA Air
Delta continues to examine inflight behavior and cravingsThe Onboard Services Team always returns to indulgence. We know our customers like to have their beef, ice-cream sundaes, and a glass of wine aboard. Laster: “I always say that it seems calories don’t matter in the air.”
There are always complaints and mistakes: Dong’s Shake Shack in-flight burger was slightly overcooked and amongst the positive feedback Delta gets about the new burger is a common refrain, Where are the fries?
Laster says that “Shake Shack already has a well-established process in its stores, so to adapt it for air travel, there was much planning, research, development, and testing both on the ground as well as in the air before we launched.” Our flight attendants as well as caterers must be set up for success. We want our products to be delivered consistently.
Although the flight attendants simply heat the burgers and add the cheese to the bun, it takes more work to prepare the meal at 35,000 ft. than a typical Friday-night delivery. Tumpowsky argues that the easiest meals to replicate in the air are those that excite the most travelers. Laster reports that more than one-third of the customers who have pre-selected the Shake Shack hamburger will order it again when they fly.
The branded comfort foods that foodies favor when ordering takeout have staying power at 35,000 feet—see also: United’s pre-packed Magnolia Bakery banana pudding. Carbone’s spicy Rigatoni and Dave’s Hot Chicken will be in a first class cabin soon, departing from a nearby city. Don’t be surprised if someone asks if you would like fries to go with it.
