Airport Experience® News - Conference Issue 2025

Concessionaires Are Ready To Meet Consumer F&B Demands In 2025

BY SALLY KRAL

By the time a new menu item, flavor profile or dining style hits an airport restaurant, it’s often been months in the making. Concessionaire F&B teams are constantly gathering data on what’s trending, evaluating which trends to pay particular attention to and determining what can be translated to the unique airport environment. “We always monitor food trends and assess our sales mixes to ensure what we’re offering resonates with consumers,” says Sal Mendola, director of brands and concepts for Areas USA . “We have a strong culinary team that’s always at the forefront of trends, assessing longevity and ensuring that we’re tailoring our offerings to meet the ever-evolving consumer.”

Traveler reviews and comments are also incredibly valuable for concessionaires looking to keep up with trends and demands. “ Delaware North is a leader in taking guest experience feedback and turning it into action,” notes Robert Thormeier, chief operating officer of Delaware North’s Travel Division. “We have a dedicated customer experience team that’s constantly assessing data to see where change is needed and where we’re thriving. We use that data to design and update menus to stay current with trends, while still offering tried-and-true favorites.” Jeff Steelman, vice president of culinary for North America for Avolta , notes the importance of joining forces with airports to ensure they’re offering what travelers want and also what will work for the space and for all stakeholders. “Our focus will always be to collaborate closely with our airport partners to determine what food and beverage needs they have while also keeping our finger on the pulse of what’s happening in the community and trending

Left: Sal Mendola, director of brands and concepts for Areas USA, says consumers today are more concerned about sustainability than ever before. Right: The Spot at William P. Hobby Airport, operated by Areas, offers fresh and seasonal cooking with ingredients sourced locally and flavors representative of the local community.

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AX NEWS MARCH 2025