Airport Experience® News - Conference Issue 2025

Steelman adds that travelers can expect to see even more local flavors at Avolta’s restaurants in the coming year. “But these will show up in different, exciting ways, whether that be through an emerging local brand or the ingredients we use,” he says. “When developing menus, we stay closely connected to local farmers across North America, so we can hear from them what’s fresh, delicious and has potential for our local airport menus. Mushrooms, for example, are going to have a big year; they are wonderfully versatile in the culinary world.” Cheung notes that Paradies Lagardère has seen great success with its concepts such as Napa Farms Market at San Francisco International Airport (SFO), Pacific Farms Market at Vancouver International Airport (YVR) and Berkshire Farms Market at Boston Logan International Airport (BOS), all of which source 90 percent of their products from within 100 miles. Travelers respond very positively to the local focus and ‘farm to flight’ ideal,” she says.

Mendola points out that consumers today are more concerned about sustainability than ever before, and so local, seasonal fare will indeed remain popular this year. “We’ll continue to see ingredients and menu items gain popularity that have clear traceability and have been produced responsibly and sustainably,” he says. “Our consumer continues to be more cognizant of what exactly they’re consuming, and we need to continue to bring best-in-class quality products forward for them.” “The first location that comes to mind that encapsulates this is The Spot at William P. Hobby Airport (HOU), which to me is the epitome of fresh and seasonal cooking,” Mendola continues. “When we talk with the brand, the constant theme is ‘fresh and local.’ The guest is getting items sourced close to where they are with flavors that resonate and represent the local community. The result is a sense of place that all airports should be seeking in their dining options.”

Above, below: Jeff Steelman of Avolta, says that hybrid concepts that blend food and beverage with retail are on the rise in airports. This year the company will be opening Eataly at JFK, where travelers have the option to dine at the full-service restaurant or wine bar and also browse retail offerings.

22

AX NEWS MARCH 2025