Cheeseburger in Paradise? Fast food is coming to your next first class flight

Excavation in fast food Faodin Faves is now a sudden first class bending.

Airlines are turning into random fast brands to improve their eating programs during flight, especially in premium booths. Most importantly, Delta Air Lines launched a first column-it-It-Collar more than 900 miles.

Mimming their ancestors on the ground, cheeses, which must be selected prematurely, are made with a 100% angus beef, topped with cheese, and served in a hardened potato bun. Additions include tomatoes, lettuce and hut sauce, ‘cabbage. But no potatoes with that, at least for now.

Cheeseburgers are served with Shake Shake brand chips, a caesar salad and a brownie-a knot with a band of gaved gaved attack of the concrete chain concrete that contains frozen chocolate, chocolate chips and coffee pieces.

According to Stephanie Laster, managing director of the Delta on board cuisine, bringing cheeseburgers on board required “many taste tests” in the Shake Shake Innovation kitchen in New York to determine which menu would work better at 35,000 meters. The process also went through 10 rounds of R&D development before the menu offers were completed.

“Both of our teams Delta and Shake Shack were destined to want Burger to enjoy exactly like what you would take on every Shack road,” Laster said. “Is a complex process to make it.

Cheeseburgers have been a big hit meagosters, becoming the most ordered item before choosing in their markets. And this summer, more passengers will be able to get their hands in one, thanks to the expansion of Atlanta -based Collabi in the eight additional centers, including the New York JFK, for a total of 13 airports starting June 3.

Travelers with sweet teeth flying in first grade with United Airlines, meanwhile, go bananas for a delicious treatment from the cult of New York Cult Magnolia Bakery: beloved dinner banana, which has been available in the chosen flight.

New Child on Block (Butcher): Buccan Sandwich Shop, a winning awards dinner in South Florida by Chef Clay Conley, a seven -time candidate James Beard.

Since mid-May, a selection of Buccan cordial sammies gourmet, including a turkey club, Caprese sandwich men and a Maine lobster flip are available (your pre-porch) on the SWANKY Board, all Slate Aviation Business Classrooms.

“Well the attention of Clay and his team brings, paired with poor, delicious food, for example, the best chocolate cookies Jumbo Chic you’ve ever tasted-creating a perfect mixture of indulgene and fun,” said Heather Maguire, co-cake of Slate.