Delta pre-select meals on new international routes

Delta One passengers can choose their inflight meal three days before flying on more routes from the US to Europe

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Delta One customers flying from the US to Europe will be able to choose their meal in advance, starting 1 June 2018. The move comes following strong customer feedback about pre-select meals on test routes from Atlanta and New York-JFK to Europe, and is part of the airline’s focus on personalising the onboard experience.

Select Delta routes departing from Atlanta, Detroit and Los Angeles bound for Asia and Australia, namely Sydney, will also be included in the expansion that gives customers the peace of mind that their first meal choice is available on board.

Pre-select markets as of 1 June 2018:

Origin Destination
ATL AMS, CDG, BCN, BRU, DUB, DUS, FCO, FRA, ICN, LHR, LIS, MAD, MUC, MXP, STR, VCE, ZRH
BOS AMS, CDG, DUB, LHR
CVG CDG
DTW AMS, CDG, FCO, FRA, ICN, LHR, MUC, NRT, PEK, PVG
EWR CDG
IND CDG
JFK AGP, AMS, ATH, BCN, BRU, CDG, CPH, DUB, EDI, FCO, FRA, GLA, LHR, LIS, MAD, MXP, NCE, PRG, TXL, VCE, ZRH
LAX AMS, CDG, HND, PVG, SYD
MCO AMS
MSP AMS, CDG, LHR
PDX AMS, LHR
PIT CDG
RDU CDG
SEA AMS, CDG
SLC AMS, CDG, LHR

 

“We want to make dining at 30,000 feet feel like dining at a favourite restaurant,” said Lisa Bauer, Delta’s Vice President – On-Board Services. “Giving customers the ability to choose their meal in advance is a big part of that. It speeds up the process for our flight attendants too, giving them more time to spend with customers.”

To participate in pre-select, customers must have a valid SkyMiles account listed in their flight booking. Customers who are not already enrolled in the SkyMiles program can sign up at delta.com/enroll.

Eligible customers will receive an email communication three days prior to their flight asking them to choose an option from Delta’s latest seasonal, regionally influenced menu.

On select routes, Delta One customers will enjoy chef-curated meals from James Beard honoree Linton Hopkins out of Atlanta, select chefs from Danny Meyer’s Union Square Hospitality Group out of New York and chef duo Jon Shook and Vinny Dotolo out of LA. Meal offerings will be complemented by a selection of seasonal wines curated by Delta’s Master Sommelier, Andrea Robinson.

This expansion is part of Delta’s multi-billion-dollar investment in the onboard customer experience and significant investment in the customer experience on the ground.

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