Airport Experience® News - Conference Issue 2025

Left: Robert Thormeier, COO of Delaware North’s Travel Division, is seeing many big, bold flavors on trend this year, from Korean short ribs to Mexican birria to olive oil-infused martinis.

Areas USA’s Mendola notes that demand for plant-based food will continue to rise this year, adding that, “minimally-processed foods are now a must.” Delaware North’s Thormeier also notes that plant-based food remains important to many consumers, but he says that the company has “noticed a decline in the demand for meatless options,” as there’s been “a noteworthy rise in millennials describing themselves as meat-eaters, indicating that the plant-based eating trend could be leveling off for this generation.” On the beverage side, many concessionaires note the rise of sober or sober-curious travelers, which is spurring the growth of non-alcoholic options. “We’re seeing an increase in mocktails – the thought and care that was once reserved for alcohol-based cocktails is now being given to the crafting of mocktails, and customers are responding,” Stanton says. “Creative mocktail menus allow operators to offer non-alcoholic beverages while maintaining a solid average check size in bars and full-service restaurants.” Mendola believes the market for mocktails is going to continue to boom this year. “We need to ensure that folks who don’t partake in alcohol consumption can enjoy something special, unique, seasonal and tailored to them,” he says. Avolta’s Steelman also notes the rise of premium non-alcoholic beverages and mocktails. “Also, beverages with lower alcohol content have become very popular, especially among younger travelers, as have cocktails made with local spirits,” he says. “The desire to have a taste of place along the journey isn’t an emerging craze, but it may be stronger than ever.”

nationwide and globally to anticipate what travelers will demand years from now,” he says. “Ultimately, whether it’s a fad or has staying power, the trendy flavor, dish or concept has to be in-demand, feasible and profitable in the airport environment.” Driven by internal research and data, concessionaires in 2025 are focused on delighting travelers with the offerings they’re seeking, from health-conscious fare to bold global ingredients to fast, high quality service. Healthy, Fresh and Local There’s been a noticeable rise in demand for healthy food and beverage options at airports in recent years, and Bob Stanton, senior vice president of business development for SSP America , says that this is only increasing this year. “However, the challenge is the varying definitions of what qualifies as ‘healthy,’” he notes. “Research on customer preference is a great starting point, but you have to dig deeper because of the disparity between what customers view as healthy. Another benchmark is how they spend their dollars: We evaluate purchasing shifts to help guide our menus.” Paradies Lagardère also takes note of consumer spending patterns to assess trends, and healthy options are here to stay, notes Alice Cheung, senior director of brands and

concepts for Paradies Lagardère’s Dining Division. “We all like to joke that travelers imagine themselves eating healthy but end up ordering a burger, but healthy options are picking up a larger share of travelers’ wallets,” she says. “Travelers also seem to be very aware of the freshness and quality of their grab-and-go items and they want the best, especially if they’re paying what they perceive to be a premium price.” Stanton points out that while gluten free, vegetarian and vegan options are available in most restaurants today, SSP America is not currently seeing high demand for these items. “That said, we structure our menus to meet a wide variety of dietary needs, which is particularly important in the airport space,” he notes. One particular healthy food item that Stanton is seeing demand for is açaí. “Açaí based foods have been popular in the U.S. for a few decades, but they’re just now on the brink of hitting their stride,” he says. “Thanks to the growing interest in healthy eating, not just for weight loss but for the many benefits of antioxidants, omega-3s, fiber and healthy fats, açaí is a natural star in this category. There are several açaí concepts that are gaining traction, such as Sambazon . Quick-service healthy options that are customizable and priced in an approachable manner will resonate with customers in the coming months.”

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AX NEWS MARCH 2025