![]() Required security clearances can create staffing lags.īut the rewards can be great. And then, there are the inevitable dynamics of the transportation industry: Airlines move from one terminal to another, or abandon a hub altogether. Build-out costs can be 25–30 percent higher due to the logistics of moving people, materials, and equipment through a busy airport. HMSHost airport eateries, for example, average 900 square feet. ![]() Real estate inside a terminal commands a premium price. Costly airport vendor insurance requirements can make sourcing locally difficult. It is no wonder, then, that airports and concessionaire partners such as Airmall, OTG, HMSHost, and others are actively developing concepts designed to cater to travelers with both the disposable income and time to enjoy a more upscale experience. flights, up 2.2 percent from 2013, according to the Bureau of Transportation Statistics at the U.S. In 2014, 657 million passengers took U.S. residents taking to the skies is rising, too. “Regardless of where we’re operating,” says Michael Coury, concept chef and partner at OTG Management, an airport food and beverage operator with more than 200 restaurants and retail boutiques in 10 airports across North America, “I want people to be able to experience what the dining scene there has to offer.”Īccording to ACI-NA, the median age band of domestic airline passengers is 35–45 and the median household income band is $75,000 to $99,000. You have to cater to them with different levels of service, different levels of value, and different kinds of food.”Īnother factor is that many airlines consider an airport’s mix of food and retail offerings when choosing hubs an airport that travelers like connecting through is good for business, and restaurant concepts that provide passengers with a heightened experience are often in demand. ![]() “With the increased security, people are getting to airports earlier than ever. “All airports want to give their travelers what they want,” says Jay Kruisselbrink, vice president of development for Airmall, a developer and manager of retail stores and food and beverage concessions. Food and beverage sales accounted for $588 million in revenue for domestic airports in 2013, according to Airports Council International–North America (aci-na). Ignoring those wishes puts the airport industry at risk of seeing one of its significant sources of non-aeronautical revenue decline. Since the early 2000s, airport visitors have increasingly sought options that reflect their diverse needs and wants. “We’re a restaurant first.”ĭriving the shift are demands of travelers. ![]() We view ourselves as restaurateurs who have a location in the airport versus airport operators,” says Rob Cernack, owner of Obrycki’s, a Chesapeake seafood concept inside Baltimore-Washington International (bwi). In less than 45 minutes on average, a traveler can dine on a meal on par with the finest restaurants in the country, complete with craft cocktails and five-star service. And, at some locations, they can even find chefs in the back of the house.įrom James Beard–nominated One Flew South at Atlanta’s Hartsfield- Jackson to Nancy Silverton–helmed Campanile at LAX, the quality of full-service dining at airports has been elevated. Diners on the go can now find locally sourced, freshly prepared, chef-inspired dishes at just about any major domestic airport. However, the same trends impacting the broader restaurant marketplace have made their way past airport security into food courts and terminals across the country. airport used to mean one of two choices: fast food or full-service chain.
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