Delta Air Lines will be offering up some Blue Smoke barbecue and signature cocktails on flights from New York to London.
Responding to customer feedback asking for faster meal service, the airline is partnering with Union Square Hospitality Group and Danny Meyer to elevate and speed up the inflight dining experience.
BusinessElite Express Meals developed by Blue Smoke’s Kenny Callaghan and Jeffrey Held will debut on Delta’s three daily flights between JFK and Heathrow in February 2014.
"With our shared passion for celebrating culinary innovation and hospitality, Delta and Union Square Hospitality Group are natural partners," said Joanne Smith, Delta’s senior vice president – inflight service. "Union Square Hospitality Group is equally renowned for its food as much as its elevated level of service. We look forward to bringing the benefits of this new and inventive relationship to our customers."
"We’ve long admired Delta’s commitment to inflight innovation, and BusinessElite provides an ideal stage for USHG to collaborate to help further enhance the inflight food and hospitality experience for Delta’s passengers," said Danny Meyer, USHG’s CEO.
Delta and Union Square Hospitality Group have a long-standing relationship, working together at Citi Field on the Delta Sky 360 Club, and Shake Shack and Blue Smoke on the Road opened their first U.S. airport locations at Delta’s new JFK Terminal 4 in May.
"This newest venture could pave the way for developing additional Delta inflight menus from other restaurants in the USHG family," the airline says.
Delta has been beefing up its meals with regional offerings all year, launching menus by Miami-based chef Michelle Bernstein on flights to Latin America, and California-based chef Michael Chiarello to the West Coast and Japan. The new West Coast Delta Shuttle will include meals from California-based LYFE Kitchen.
