Airport Experience® News - Food & Beverage Issue 2023

FOOD & BEVERAGE ISSUE 2023 / V21 N248

GHOST KITCHENS GAIN TRACTION MENU MANIPULATION SPURS PROFIT GROWTH Concessionaires Up Their Bar Game

FINE DINING STAGES POST-PANDEMIC COMEBACK

Local and

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Bad Egg’s energy during a Sea-Tac early morning breakfast rush is like no other—it delivers the now famous SSP America trifecta— local, rebellious, and downright cool. It delivers a taste of place. Vintage elements complement the breakfast bar's warm and modern ambiance, giving passengers the feel of a new school urban diner—complete with modern takes on breakfast classics,

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Oklahoma City’s Osteria

Austin’s Second Bar + Kitchen

San Francisco’s Bourbon Pub

Photo credit: Seawell Productions LLC Tastefully Local

Our locally influenced airport restaurants represent the dedication, investment, and dreams of local businesses. As such, we take pride in seamlessly executing their brands by developing genuine

trust, creating engaging designs, and delivering the authentic flavors and passions of our talented local culinarians.

FOOD & BEVERAGE ISSUE 2023

Dear Readers,

FOOD & BEVERAGE ISSUE 2023 / V21 N248

At the recent ACI-NA Business of Airports Conference, Paul Brown, senior director, airport brands and concepts for SSP America, extolled the ongoing and expanding importance of beverage alcohol sales in North American airports, and he urged concessionaires to take advantage of the trend. “We need to continue to be creative, come up with cool concepts that make things easier for people to feel safe and have drinks,” he said. The industry is already delivering on that front, if the current crop of destination bars is any indication. Airport bars are getting swankier, more inspirational and more cocktail-centric, and they’re delivering big profits to concessionaires. In this issue of Airport Experience News , we spotlight some of the best airport bars in North America and speak to the operators about their visions for the concepts. In fact, this special food and beverage issue is full of content about airport dining. Check out the features on the growing success of ghost kitchens, the future of airport fine dining and strategies for optimizing menus to maximize profitability. The next issue is clearly in our sites with a focus on retail and services. We’ll examine ways airports are making the retail space more inviting for newer, smaller players. We’ll also examine pricing restrictions for all concessionaires, and we’ll report on new advances in data gathering and sharing. At the same time, the AX Team is already in high gear planning for the 2024 conference, our 20th anniversary. We have planned a range of special content leading up to next year’s big event. If you have reminiscences or photos from past conferences that you’d like to share, please email me: carol@airportxnews.com.

GHOST KITCHENS GAIN TRACTION MENU MANIPULATION SPURS PROFIT GROWTH Concessionaires Up Their Bar Game

FINE DINING STAGES POST-PANDEMIC COMEBACK

All the best,

Carol Ward Editor-in-Chief

Airport Experience News carol@airportxnews.com

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16 Bar Inspiration Airport concessionaires are turning up the creativity in their bar concepts, and the results are inspiring. 24 A Dining Experience Fine dining in airports lost some of its luster during and immediately following the pandemic, due in part to the labor shortage. Now, with a more stable workforce, those restaurants are once again in full swing, albeit with some adjustments. 34 Menu Matters An item’s placement on a menu, the graphics surrounding it and the descriptors used can influence a guest’s decision. Three experts share their advice for maximizing profitability through menu manipulation. 38 Ghost Kitchen Growth Ghost kitchens are commercial kitchens that prepare food for take-away or delivery, without a counter location or seating. It’s been fits and starts for such concepts in airports but some are making headway.

1 Letter From The Editor 6 Data Check

42 Rendering to Reality Kansas City International’s new terminal opened to the public on February 28. AXN, which has followed the project over the past six years, checked in one final time to see the stunning new facility. 48 Sustainability Snapshot Airport concessionaires are reducing single use plastics, driven by an expansion of quality alternatives, environmental conscientiousness and, in some cases, airport rules or guidelines.

The U.S. Travel Association expects travel growth to “normalize” after months of elevated demand, but sees no sign of a significant slowdown ahead. 8 Latest Buzz Spokane International Airport is expanding its footprint with the Terminal Expansion and Renovation (TREX) project in an effort to meet rising demand.

12 Director’s Chair Frank Miller, executive

51 Advertising Index 52 Before You Take Off Portland International Airport needed a

director, Hollywood Burbank Airport, is leading the newly approved terminal replacement, building a new 14-gate terminal to replace the existing 90-plus year old structure.

broader range of companies bidding for airport locations. Along with the usual outreach via print ads, the airport embarked on a robust social media campaign to spur excitement and spread the word.

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Great restaurants don’t run themselves—it takes a dynamic and engaged team. And as we like to say at SSPAmerica, take care of our teamand they will take care of the customers. That’s why we’ve got a passion for people.We’re focused on building a culture of care filledwith growth opportunities, engagement strategies andwell-being initiatives.

TEAM

Desiree Hanson Executive Vice President Melissa Montes Vice President/Publisher Carol Ward

Editor-in-Chief Nicole Watson Business Development Manager

Andrew Tellijohn Senior Reporter Sally Kral Contributing Writer Sarah Beling Contributing Writer

Barbara McCarter Portfolio Manager Chad Wimmer Senior Editorial Art Director Rae Lynn Cooper Production Manager Amanda Gochee Vice President, Marketing Strategy Paige Heady Senior Marketing Manager Tessa Mullins Marketing Coordinator Tristan Lueck Marketing Coordinator

Airport Experience ® News Is a Division of CLARION Events 6421 Congress Ave., Suite 107 Boca Raton, FL 33487 Phone 561.257.1026 Fax 561.228.0882 To subscribe visit https://airportxnews.com/subscribe/ ISSN: 1948-4445 Russell Wilcox Executive Chairman Lisa Hannant Chief Executive Officer, Clarion Events Greg Topalian President and Chief Executive Officer Clarion Events North America Copyright © 2023 Airport Experience ® News, all rights reserved. Any reproduction of this magazine is strictly forbidden without prior permission from Airport Experience ® News.

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DATA CHECK

RISING TIDE Travel – Including Domestic and International Air Travel – Is On Course For Expansion

BY C AROL WARD

U.S. TRAVEL FORECAST - VOLUME

ravelers in the U.S. will surpass the 2 million mark and make a projected 204 million trips

T

ACTUAL

FORECAST

2019

2020

2021

2022

2023

2024

2025

2026

by air in 2025, rising to 207 million in 2026, the U.S. Travel Association said in its biannual forecast for travel to and within the United States. The group said it expects “a normalized rate of growth” in the domestic leisure travel sector after months of elevated demand. “Robust domestic leisure travel demand has been the driving force in the overall industry’s post-pandemic comeback,” said U.S. Travel Association President and CEO Geoff Freeman. “Though the surge we experienced in the last year is starting to moderate, we expect this segment to remain resilient in coming quarters.” Domestic leisure travel is expected to remain strong, but with normalized rates of growth of around 2 percent in 2023 and 2024. Volume is expected to grow faster year-over-year than inflation adjusted spending in 2024 and beyond. Both volume and spending in domestic business travel is expected to grow— albeit more slowly—largely due to economic conditions, the U.S. Travel forecast revealed. While business travel is expected to continue recovering, with both volume and spending at double-digit growth in 2023, it is expected that growth in inflation-adjusted spending will be slower than volume in 2024 and beyond. Business travel volume is not expected to recover to 2019 levels until 2025, while inflation-adjusted spending is not expected to recover within the range of the forecast, the forecast showed.

Total # of trips

2.40 B

1.60 B

2.04 B

2.30 B

2.39 B

2.49 B

2.58 B

2.64 B

Domestic person-trips 2.32 B

1.58 B

2.02 B

2.25 B

2.32 B

2.41 B

2.49 B

2.55 B

Leisure

1.85 B

1.40 B

1.77 B

1.88 B

1.91 B

1.97 B

2.02 B

2.06 B

Business

464 M

181 M

250 M

371 M

414 M

447 M

469 M

483 M

Auto

2.13 B

1.50 B

1.89 B

2.08 B

2.13 B

2.22 B

2.28 B

2.34 B

Air

189 M

79 M

131 M

174 M

188 M

197 M

204 M

207 M

International Arrivals 79.4 M 19.2 M 22.1 M 50.9 M 66.7 M 78.6 M 87.8 M 92.1 M

Canada

20.7 M

4.8 M

2.5 M 14.4 M 21.5 M 22.7 M 24.5 M 25.5 M

Mexico

18.3 M

6.8 M 10.4 M 12.5 M 15.0 M 18.3 M 20.5 M 21.6 M

Overseas

40.4 M

7.6 M

9.2 M 24.0 M 30.2 M 37.6 M 42.7 M 45.0 M

U.S. TRAVEL FORECAST - VOLUME, YOY % CHANGE ACTUAL

FORECAST

2019

2020

2021

2022

2023

2024

2025

2026

Total # of trips

1.7%

-33.2% 27.6%

12.7%

3.7%

4.3%

3.4%

2.4%

Domestic person-trips

1.8%

-31.8% 27.8%

11.4%

3.1%

3.9%

3.1%

2.3%

Leisure

1.9%

-24.5% 26.5%

6.2%

1.4%

3.1%

2.7%

2.1%

Business

1.1%

-60.9% 37.6%

48.6%

11.7%

7.8%

5.0%

3.0%

Auto

1.5%

-29.4% 25.7%

10.0%

2.7%

3.8%

3.1%

2.4%

Air

4.3%

-58.4% 67.0%

32.7%

7.6%

5.2%

3.4%

1.6%

International Arrivals

-0.4%

-75.8% 15.0% 130.2% 31.2%

17.8%

11.6%

5.0%

5.5%

7.7%

4.3%

Canada

-3.5%

-76.8% -47.4% 468.7% 49.8%

Mexico

-0.3%

-62.9% 52.7%

20.6% 19.9%

22.0%

12.0%

5.2%

Overseas

1.3%

-81.2% 20.8%

161.1% 25.9%

24.6%

13.8%

5.2%

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DATA CHECK

U.S. TRAVEL FORECAST - VOLUME, % OF 2019 LEVELS ACTUAL

Potential Policy Changes While the outlook is solid for travel throughout the United States, the U.S. Travel Association said attention to four key policy areas could accelerate growth across travel sectors: • Improve the overal l ai r travel experience through the Federal Av i a t i o n A d m i n i s t r a t i o n reauthorization bill. • Lower U.S. visitor visa interview wait times, which currently exceed an average of 500 days in top visa requiring inbound markets. • Reduce Customs wait times at U.S. airports and other ports of entry experiencing excessive delays. • Increase federal prioritization and focus on travel industry growth. “Travel is essential to growing the U.S. economy and workforce,” Freeman said, “so the federal government must enact policies to ensure our industry is able to meet demand in coming years. ”

FORECAST

2019

2020

2021

2022

2023

2024

2025

2026

Total # of trips

100%

67%

85%

96%

100%

104%

107%

110%

Domestic person-trips

100%

68%

87%

97%

100%

104%

107%

110%

Leisure

100%

76%

96%

101%

103%

106%

109%

111%

Business

100%

39%

54%

80%

89%

96%

101%

104%

Auto

100%

71%

89%

98%

100%

104%

107%

110%

Air

100%

42%

70%

92%

99%

104%

108%

110%

International Arrivals

100%

24%

28%

64%

84%

99%

110%

116%

Canada

100%

23%

12%

69%

104%

110%

118%

123%

Mexico

100%

37%

57%

68%

82%

100%

112%

118%

Overseas

100%

19%

23%

59%

75%

93%

106%

111%

U.S. Travel is expecting a surge in inbound international travel in the coming years, due in part to strong demand from the Canadian market, as well as stronger expectations from key overseas markets such as Brazil. Year-over-year, inbound travel volume

is projected to grow 31% in 2023 and 18% in 2024, while inf lation-adjusted spending is projected to grow 34% in 2023 and 19% in 2024. Volume in this sector is projected to recover by 2025, while inf lation-adjusted spending will not recover until 2026, the forecast said.

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LATEST BUZZ

SPOKANE’S NEW DIRECTION GEG Sets Sights On Expanded Terminal, Upgraded Concessions

BY SARAH BEL ING

iting a need for expanded facilities amid increased tourism, Spokane International Airport (GEG) is

renovations as well as upgrades and replacements to restrooms, lighting, escalators, elevators, and concession areas. GEG’s demand for additional passenger infrastructure in the CConcourse was clear as early as a decade ago, according to CEO Larry Krauter. “After the Great Recession, we began to see traffic increase in 2012-2013,” says Krauter. After creating a concept for the terminal with the help of consulting firm RS&H , the team at GEG brought on veteran aviation architects Alliiance in 2018 to finalize plans for the project.

Above: Growth that began a decade or more ago prompted Spokane International Airport to embark on its Terminal Expansion and Renovation (TREX), the first phase of which is a 144,000-square foot addition to the C Concourse.

C

extending its reach through a large-scale augmentation known as the Terminal Renovation and Expansion (TREX) program. The project’s first phase —which began construction in August 2022 and is expected to be completed by 2025 — is a $150 million, 144,000-square foot addition to the airport’s C Concourse that includes new gates, loading bridges, ticket counter positions, LEED-certified mechanical, electrical and plumbing infrastructure

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L ATES T BUZ Z

“We appreciate Alliiance’s approach to airports our size,” says Krauter. “They really understand the markets and priorities, and their team has been a great partner to the construction management team [Spokane based Garco ] as well.” Ben Johnson, senior associate, airport terminal designer at Alliiance, adds that “small to medium hub airports are a sweet spot” for their team and that the “interior materials and finishes draw reference from the region’s iconic and transformative landscape,” including glacial lakes, basalt cliffs, Cascade Mountains, and the Inland Northwest’s rivers. In addition to expanding gate, loading, and ticketing areas, the Spokane team focused TREX efforts on three primary buckets of improvement: sustainability, accessibility upgrades to existing facilities and reworked customer amenities. In upgrading the heating and cooling systems, “we are implementing electric glass, which will help retain heat needed for the winter as well as reduce the need for air conditioning,” says Lisa Corcoran, director of planning and development for GEG. The airport has also installed hydraulic piping that transfers heat from the basement level of the facility to minimize emissions. Restrooms have been updated with additional accessibility features and the airport’s entryway curbs have been lowered as a means of easing travel, says Krauter. “Making an easier curb part of

the travel experience will give you a sense of how carefully we’re thinking through the journey of elderly people or visually impaired people or people with other types of challenges,” he adds. Corcoran says GEG has seen a recent increase in older travelers, necessitating the need for expanded accessibility functions. “We’ve seen a higher portion of older travelers, and it continues to grow,” she says. “We’ve incorporated technology that will help equip passengers to hear any information on the ticketing side as well as in the boarding area.” GEG has also maintained an ongoing partnership with Aira , a visual interpreting service that uses smartphone camera technology and trained agents to help visually impaired travelers interpret surroundings and navigate signage. “It also encourages the use of concessions,” says Todd Woodward, director, marketing and public affairs at GEG, noting that for visually impaired passengers experiencing delays, the service can greatly expand the quality of the airport experience. The Concessions Plan The GEG team hopes that an expanded and centralized concessions program will be a key improvement to the Spokane passenger experience. In addition to aggregating concessions to areas on the

Above: The $150 million addition to the GEG’s C Concourse includes new gates, loading bridges, ticket counter positions, and mechanical, electrical and plumbing infrastructure renovations, as well as upgrades and replacements to restrooms, lighting, escalators, elevators, and concession areas.

second floor, GEG hopes to partner with local bars and restaurants to bring the city’s rich culinary scene inside airport facilities. “We’re putting out a request for proposals for concession operators,” says Krauter, noting that the planning team has “spent a considerable amount of time engaging with the food and beverage community.” “We have a number of James Beard-level chefs that are in Spokane, and Spokane has become quite a food scene,” adds Krauter. “We’ve been engaging with that community to develop interest and explain how you work at the airport, because it’s quite hard to bring small businesses into an airport environment.” Though the hurdle of getting external operators unfamiliar with TSA procedures can be a challenge, Krauter is hopeful for a future in which GEG is home to a new landscape of local culinary options.

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L ATES T BUZ Z

“We’re incorporating much more from a number of different craft breweries, as well as craft spirits that are here in Spokane by a company called Dry Fly Distilling ,” says Krauter. “We’ve done well getting some of their products into the current environment, and there’s hope that we can have a much more local experience as opposed to a lot of national brands.” Creating a passenger experience reflective of Spokane’s vibrant culinary, outdoor and cultural offerings is just the

tip of the economic growth TREX can bring the airport, the team adds, noting that the first phase of the project alone has created over 1,000 jobs and will make $293 million in total economic impact. The TREX C Concourse project has also been funded without using taxpayer money — instead supported by a variety of grants and $11 million from the Bipartisan Infrastructure Law Airport Terminals Program grant awarded by the Federal Aviation Administration. “The game changer for us was the bipartisan infrastructure law,” says Krauter. “Our ability to receive funds from the program allowed us to move forward in confidence that we could achieve these projects and not find ourselves in a highly leveraged situation financially.” The careful planning has paid off, allowing for speedy progress on TREX’s next phase — the creation of the airport’s new Central Hall and consolidated screening area. “We’re not even in the planning process anymore. We’re already in design,” says Krauter. He believes that creating a more st reaml ined, ef f icient , and most importantly, well-outfitted Spokane experience will continue to attract business and leisure travelers to the airport. “We’re all dealing with a rise in ‘bleisure’ travel, and are trying to understand how our service development can maximize this trend,” says Krauter. “Spokane in particular, has some very significant advantages for these travelers, particularly those that are looking for that life-changing, ‘outdoor playground’ experience. We have the chance to attract more conferences, and I think that the capacity we’re adding is going to allow us to continue to do that.” Krauter notes that Spokane locals will also win out, as the TREX build will allow for additional outbound flights to popular vacation spots like Hawaii, Palm Springs, and Mexico. “We see it as a symbiotic opportunity for both in- and outbound travel,” adds Krauter. And as Spokane gears up for its next phase of expansion, Krauter and the GEG team already see the impact that TREX has made on the quickly growing hub. “We’ve been involved in this planning process for so long,” he says, “and it’s exciting to finally see the steel, bricks, and mortar piece of it happen.”

Below: Plans aren’t yet set for concessions in the new facility, but airport officials are targeting an elevated experience that includes some of Spokane’s prominent restaurant and bar offerings. Bottom: The financial burden for GEG’s Concourse C expansion (ticketing hall pictured) was eased substantially by the $11 million the airport received from the Bipartisan Infrastructure Law.

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DIRECTOR’S CHAIR

HOLLYWOOD CONNECTIONS BUR Sets Sights On Eastern U.S. Flights; Plans New Terminal

BY C AROL WARD

ditor’s Note: Hollywood Burbank Airport (BUR) sits roughly 30 miles away from Los Angeles International Airport (LAX) but the two facilities have little in common. With just 14 airline gates, BUR offers a much smaller and more convenient option for business and leisure travelers in northern Los Angeles. The current facility is 93 years old and a new terminal is in the works, but local restrictions mean expansion isn’t an option – the new facility will also have 14 gates. BUR served 5.6 million passengers in 2022, off 1.4% from pre-pandemic 2019 levels. FrankMiller has served as executive director of Hollywood Burbank Airport since 2016. Prior to that he led the San Antonio Airport System and, previously, was director of Pensacola Regional Airport. AXN’s Carol Ward spoke withMiller about the new terminal and other initiatives underway at BUR. E

WARD: I see that your traffic is back to pre-pandemic levels. Can you give me an update on your passenger traffic and what you’re expecting for the near-term future? MILLER: We’re expecting a heavy summer travel season. We are, for all intents and purposes, back to the pre COVID-19 levels. We see that continuing and for the fiscal year (ending June 30, 2023) we’ll probably top 6 million passengers, which will set a record. Looking forward, we’re very pleased with what we’re seeing. We now have Avelo Airline s, which is a very low cost carrier. We’ve seen our traffic shift a bit – we’re now

seeing more leisure travel than business travel. WARD: Are you actively pursuing more airlines? I know there are limits for BUR – how big can you get? MILLER: We are pushing our limits right now with the terminal that we are in, but we do continue to reach out to the airlines and continue to have meetings with them. There are certain markets that we want to have the airlines consider. We’re really focusing on raising the awareness about Burbank east of the Rocky Mountains. For branding purposes back in 2016, we

Above: Frank Miller, executive director, Hollywood Burbank Airport

Right: Hollywood Burbank Airport (BUR) offers a smaller, easier-to-navigate alternative to LAX for travelers in northern Los Angeles.

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DIREC TOR’ S CHA IR

changed the name to Hollywood Burbank Airport as a way of letting people know the proximity we have to the L.A. region. That has helped us a lot. WE have quite a stable of carriers already, so a lot of our effort is talking to them about the city pairs that we would like to see out of Burbank. In the next three years or so, we will be opening a new terminal building. We will be able to be a lot more efficient, which will provide an opportunity to see some good increases in passenger traffic. WARD: Can you give me an overview of the new terminal project? MILLER: In April our Commission approved the design concept for the terminal building and we’re now pushing forward. We anticipate that the design will be at 60 percent in April of next year. That will also coincide with the progressive design build team, providing a guaranteed maximum price on the project. We will be going into the financial market at that time, and we

Left, Above: Hudson operates retail concessions at BUR while Metropolitan Culinary Services

holds the food and beverage contract.

are looking at opening a new terminal building on October 1st of 2026. It’s an aggressive schedule and we recognize that. Fortunately we are building on a totally different site on the airport. That gives us f lexibility to move a lot more quickly. It is a very exciting time. The terminal building that we’re in today opened 93 years ago, so this is something that is well overdue.

We market ourselves as the alternative to LAX, we understand that there are restrictions [due to local ordinances]. We’re certainly not going to be posing any real threat to the LAX operations, but people recognize the convenience of Burbank. That’s one of the of the issues that that we are very sensitive to. Even with this new terminal, it is important for us to maintain the convenience that people have come to expect.

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DIREC TOR’ S CHA IR

Left: A new facility is in the works to replace the aging terminal, but local restrictions will limit the new terminal to 14 gates, just as in the current terminal.

not open a 2023 terminal building in 2026. We’re asking - how can we be as flexible as possible? How do we address the technology needs? We have subject matter experts for technology and for concessions, and we’re working very closely with the TSA. All of those planning discussions are on the table all the time. WARD: On the concessions front, how are your concessions doing? Have they recovered along with your traffic? MILLER: They are recovering. When we have conversations with our food and beverage operator, he clearly is very pleased with the return of the business activity. Our retail is the same. We have Hudson operating on the retail side and MCS (Metropolitan Culinary Services) for food and beverage. Those contracts will be rebid in advance of the date of official occupancy of the new terminal, and the concessions will open along with the terminal building. WARD: Will the model remain the same, with one F&B operator and one retailer? MILLER: Yes, absolutely.

WARD: Will the new terminal be larger than the current one? MI LLER: There was a development agreement that was negotiated with the city of Burbank, which voters overwhelmingly approved. We are replacing a 14-gate terminal with a 14-gate terminal. There will be no additional gates, but the development agreement allowed us to build a slightly larger terminal than we have today. It’ll be capped at 355,000 square feet. The layout will be a lot more efficient and we’ll be able to.provide a level of service that can bring in some larger aircraft and add more seats in into the market. WARD: Is it too early to talk about bells and whistles in terms of technology or new concessions approaches? Have you thought those through yet? MILLER: We are doing that almost on a daily basis. We’re trying to design a building that’s f lexible and hopefully when it opens on October 1st of 2026, it’s as up to date as it can possibly be. I’ve made the comment more than once to staff and to our consultants: Let’s

WARD: Are there any new or unique initiatives at the airport that you’d like to discuss? MILLER: We have started an Airport Academy that [of fer s lea r ning opportunities to] 25 students and we have students from Burbank, Glendale and Pasadena. We are a tri-city, joint powers authority so we’re working with all of the unified school districts to help us identify students. They meet once a month for a five or six month period of time and get an idea of exactly what airports are all about. Everyone thinks it’s all about airfield and firefighting - we want them to understand that it goes well beyond that. There are business development opportunities, marketing and communications opportunities… The next step is to work with the school districts again to help us identify students that we might be able to bring in on an internship program. It’s very important that we can generate interest at the high school level, as they thinkabout going toauniversity. We are very focused on attracting young people to our industry.

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Concessionaires Are Wowing Travelers With Their Unique Bar Concepts

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Every airport is different and every airport’s food and beverage offerings are similarly distinct. But what makes one airport bar stand out from others? What makes an exceptional offering? “First, you have to catch a traveler’s attention with an attractive design and approachable space - the best airport bars convey a fun and engaging vibe,” notes Tyler Pitman, vice president of portfolio development, brand partnerships and adult beverage for HMSHost . Michael Levine, executive chairman and co-founder of Tastes on the Fly , similarly notes that atmosphere is important. “The vibe should be upbeat, and traveling guests should be treated like regulars,” he says. Pitman adds that offering plenty of options so that everyone can find something to enjoy is also key, and this includes both menu items and seating options. Ultimately though, the best airport bar is one that just happens to be in an airport, notes Rick Blatstein, founder and CEO of OTG . “It delivers the same quality of experience that travelers can expect of top bars in major cities and destinations across the globe,” he says. “A destination unto itself, this bar concept will seamlessly blend elements to tell a consistent story,

from an extensive selection of both classic and inventive drinks that champion local products, to an immersive atmosphere with custom design details, curated music, and warm and welcoming staff. Rather than simply offer a place to kill time before a flight, an exceptional airport bar transports guests away from the stress, chaos or unspectacular nature of its surrounding environment.” Luckily for travelers today, the industry’s top concessionaires offer a plethora of enticing and imaginative bar concepts at airports all around the country, from unique proprietary offerings to locally celebrated brands. Finding A Niche Earlier this year, SSP America opened a new concept at Seattle-Tacoma International Airport (SEA) called Bad Egg Breakfast Bar, a proprietary brand conceived for a 3,440-square-foot corner space within the airport’s Concourse N. The concept has proven to be a hit: It serves 5,000 customers monthly, with predicted 2023 sales approaching the $6 million mark, according to Sebastiaan Rotteveel, vice president of marketing, innovation and concept development for SSP America.

Above: SSP America’s new proprietary concept at Seattle-Tacoma International Airport’s Concourse N called Bad Egg Breakfast Bar, caters mostly to a younger “foodie” clientele with its funky décor and unique takes on classic breakfast fare plus an extensive Bloody Mary menu.

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Left, below: Paradies Lagardère’s Beercode Kitchen & Bar concept was inspired by its Vino Volo brand, but with an emphasis on craft beer rather than wine. The concept was introduced in Italy and Germany first, entering the U.S. late last year with openings in San Antonio International Airport (pictured) and Hartsfield-Jackson Atlanta International Airport.

In addition to creative takes on breakfast menu classics, which make up 64 percent of total sales, this all-day breakfast bar includes a full Bloody Mary menu and other breakfast-oriented cocktails, plus a variety of local draft and bottled beers as well as Washington State wines. “The hip spot’s energy during Sea-Tac’s early morning breakfast rush is like none other - local, rebellious and downright cool,” Rotteveel says. “Vintage elements complement the breakfast bar’s warm and modern ambiance, giving passengers the feel of a new-school urban diner. Bad Egg’s space is centered with an engaging wrap around bar, an open bar back overlooking the terminal and a welcome mat that says, ‘be eggstra today.’” Rotteveel adds that the concept extrapolates on the 24-hour breakfast trend, catering mostly to a younger “foodie” clientele who want interesting experiences and favor independent brands as opposed to national ones, while also meeting the needs of casual diners seeking familiar breakfast options.

Paradies Lagardère is also making inroads with exciting proprietary concepts, opening Beercode Kitchen & Bar in San Antonio International Airport (SAT) and Hartsfield-Jackson Atlanta International Airport (ATL) late last year. The brand first launched in Italy at Bologna Guglielmo Marconi Airport (BLQ) in 2016 and quickly expanded to five additional airports across Italy and Germany, with the SAT and ATL openings marking the concept’s U.S. debut. “Both U.S. locations have been thriving in their respective environments and we’re excited to grow this brand quickly,” says Claude Guillaume, Paradies Lagardère’s

senior vice president of dining operations. “After Beercode San Antonio opened in the fall of 2022, it generated $680,000 in its first 11 weeks. The restaurant is on pace to approach $3 million in 2023 in a very competitive environment.” Across venues, Beercode sales average about 55 percent beverages and 45 percent food. Guillaume adds that the inspiration behind Beercode came f rom the concessionaire’s Vino Volo brand. “Just as Vino Volo has established itself as the top concept specializing in wine - yet now has expanded cocktail, craft beer and menu options - we sought to create a concept

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Above, Left: HMSHost created the proprietary concept Book & Bourbon Southern Kitchen specifically for Louisville Muhammad Ali International Airport. The concept was inducted into Louisville’s Urban Bourbon Trail in 2018.

Bourbon Southern Kitchen was created specifically for Louisville Muhammad Ali International Airport (SDF) and is meant to feel like a natural extension of Kentucky’s many bourbon trails. In fact, the concept was inducted into Louisville’s Urban Bourbon Trail in 2018, just a year after debuting in the airport’s pre-security area. Book & Bourbon also earned the Airport Restaurant Bar of the Year award from Airport Experience News in 2018. “Book & Bourbon is a destination bar that offers a world-class bourbon tasting experience in an airport, where guests can peruse an impressive list of dozens of world class, homegrown bourbons, including several rare and allocated bottles,” Pitman says. “The setting is also designed to embrace guests and take them far away from the chaotic airport atmosphere. With the vibe of a private library estate, Book & Bourbon can be a sanctuary for guests to savor their beverage while relaxing on large leather sofas and thumbing through books about bourbon and Kentucky history.” While Book&Bourbon caters to bourbon aficionados, there’s also other spirits, wine and local Kentucky beer for non-bourbon drinkers, with beverages accounting for more than 40 percent of sales, complementing a food menu of upscale comfort dishes based on regional influences.

that would do the same in the craft beer market,” he explains. “As our Vino Volo wine associates perfect the pairing of the right wine with the right entrée or appetizer, we felt strongly that craft beer should be treated in the same manner. Therefore, we developed our menu with a collection of options that complement each other quite well. To achieve that goal, each Beercode has on its staff a certified cicerone, which is equivalent to a sommelier in the wine world. With a focus on beer styles, evaluations, brewing processes, ingredients and food pairings, our cicerones help deliver an elevated experience for our guests.” Aiming to create a concept that speaks to the specific region it’s in, OTG opened Q in Terminal E at Houston’s George Bush Intercontinental Airport (IAH) in 2017. The proprietary brand celebrates the spirit of classic Texas BBQ, with the beverage menu reflecting this with a heavy emphasis

on brown spirits, plus a private label wine program, with premium varietals bottled exclusively for OTG, and a curated selection of Houston craft beers on draft. Q’s architectural design is reflective of the forms and materials found in distilleries, with the massive back bar taking on the shape of copper column stills. There’s also a glass-enclosed smoke room and an on-site pitmaster carving the barbecue fare. “Q delivers one of OTG’s most robust bar programs—everything is bigger in Texas, and Q is a true reflection of that ethos,” Blatstein says. “From its towering footprint to its striking, eye-catching architecture, Q attracts a massive amount of guest traffic from its highly central location within the international concourse, making the concept a known destination or necessary pit stop for many who travel through IAH.” Similarly ref lective of its local communit y, HMSHost ’s Book &

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Local Love Carla Wytmar, executive vice president of development for High Flying Foods , feels that the best airport bars are those that are extensions of brands found on the street. “You won’t find any national fast food chain restaurants in our portfolio; instead, we choose to partner with local, celebrated brands, iconic chefs and restaurateurs—and New Belgium Brewing tops that list in Colorado,” she says. High Flying Foods debuted New Belgium Brewing in Concourse B at Denver

International Airport (DEN) in spring 2019 and Airport Experience News named the concept Bar of the Year in 2020. In 2023, the bar will annualize just over $12 million, according to Wytmar. “New Belgium is a truly visionary brand, from inventive brews to the fun-loving, collaborative company culture that even its consumers are envious of,” Wytmar says. “New Belgium Brewing at DEN features a full array of the brewery’s beer, which allows travelers to sample Colorado’s favorite craft beer even if they didn’t have

time to go to the brewery during their visit to the state.” In addition to eight New Belgium Brewing beers on tap, the bar offers a variety of rotating guest beers, traditional and specialty cocktails, as well as unique New Belgium brew-infused creations, plus a menu of hearty breakfasts, Colorado inspired salads, sandwiches, burgers, and tacos, all made with ingredients sourced from local purveyors when possible, including Huckleberry Roasters coffee, Tender Belly meats, Boulder Valley premium meats and Raquelitas Tortillas, among others, with food accounting for roughly 60 percent of total sales. Also in DEN is Mercantile Dining & Provisions, a local brand that Tastes on the Fly opened in the airport last August. “Mercantile Dining & Provision in Concourse A includes a bar, NewAmerican restaurant and artisanal market modeled after the original Mercantile restaurant at Denver’s Union Station,” says Edie Ames, CEO of Tastes on the Fly. “It represents the next evolution of James Beard-awardwinning chef Alex Seidel’s vision of approachability and transparency in dining. He invites us to appreciate the craft that goes into making a delicious Colorado experience.” The concept’s horseshoe bar has 28 seats serving 20 wines by the glass, with the focal point being a Cruvinet Wine System, which allows guests to taste select wines kept fresh by a patented preservation system. In addition, the draft beers are 100 percent local Colorado brews and the cocktails

Above, Right: OTG opened Q in Terminal E at Houston’s George Bush Intercontinental Airport in 2017. The bar portion carries a heavy emphasis on brown spirits, which is reflected on the beverage menu as well as in the design of the impressive bar, which is shaped to resemble copper column stills.

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include some of the most popular drinks from the Union Station location, plus a variety of signature cocktails. At Nashville International Airport (BNA), Delaware North operates Tootsie’s Orchid Lounge, a bar and music venue that’s been a staple streetside for more than 60 years. The airport location first opened in 2017 then underwent an extensive renovation for 10 months, reopening inOctober 2020. In 2017, Airport Experience News named it Airport Restaurant Bar of the Year. “Among Delaware North’s portfolio of North American airport bars, Tootsie’s Orchid Lounge stands out as the most innovative and successful,” says DonGraham, Delaware North’s general manager at BNA. “It’s truly the heart and soul of Nashville’s honky tonk scene, renowned for featuring live music tied to top musical talent in the city, creating a vibrant atmosphere for travelers.” According toGraham, Tootsie’s is projected to generate more than $8 million annually, and as of press time it holds the record for the highest monthly sales of any food and beverage unit at BNA in the past six months. The menu includes food from the local restaurants Swett’s andWhitt’s Barbecue, plus an array of beverage options, with sales evenly split between food and beverage. “What sets Tootsie’s Orchid Lounge apart from other airport bars is its status as an iconic establishment that showcases country music,” Graham adds. “Its association with renowned artists - including country music

Left, Below: High Flying Foods prefers to partner with local celebrated brands rather than national names, and New Belgium Brewing in Concourse B at Denver International Airport is a prime example of that.

Below: At Nashville International Airport, Delaware North operates Tootsie’s Orchid Lounge, modeled after the renowned bar and music venue that’s been a staple of the city’s country music scene for more than 60 years.

legends like Johnny Cash, Dolly Parton, Willie Nelson, Waylon Jennings, Loretta Lynn and Hank Williams Jr. - and its commitment to delivering exceptional live performances make it a unique destination for travelers seeking a taste of Nashville’s vibrant music scene.” Even for proprietary concepts, reflecting the region is, of course, a top priority. “Book & Bourbon Southern Kitchen pays homage to Kentucky’s deep and rich bourbon heritage, making the airport not just a gateway to this historic region, but also a highly visible platform for showcasing the state’s renowned bourbon distilling heritage and products for visitors from all over the world,” HMSHost’s Pitman says. OTG’s Blatstein points out that the menu at Q features locally sourced ingredients

where possible, while the beer program is also dedicated to championing local, authentic craft brands, featuring a range of local breweries like 11 Below Brewing, 8th Wonder, Deep Ellum, Eureka Heights, Galveston Island, Karbach, Real Ale, Saint Arnold, Shiner and Saloon Door. Similarly, Paradies Lagardère’s Beercode is focused on local breweries. “Beercode isn’t a plug-and-play brand with identical menus across the board, but a fantastic representation of the local beer community in which each restaurant resides,” Guillaume says. “A great example of this is in San Antonio, where 85 percent of our drafts are craft beer, with 60 percent of those are brewed right in Texas, including options by Freetail, Ranger Creek Brewing & Distilling, and Austin Eastsiders.”

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Photos by: J. David Burke

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Are Upscale Concepts Still Viable In A Post-Pandemic World?

BY SALLY KRAL

After the initial pandemic shutdown, when restrictions began lifting and travel started inching back up, concessionaires focused on reopening their quick-serve and fast casual concepts—and for good reason. “Emerging from the pandemic, we focused on creating environments that reassured our stakeholders, so we naturally gravitated toward offering our guests frictionless, safe and secure experiences,” says Thomas Waldron, COO of Delaware North ’s travel division. “Quick-serve concepts typically have shorter wait times and fewer employee-customer interactions than full-service restaurants, promoting social distancing and less populated spaces.”

Left: Delaware North debuted Summer House Santa Monica in the new Terminal C at Orlando International Airport earlier this year.

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Plus there was the labor shortage to contend with. “It was much easier to staff a register, add a couple of back line cooks and a management position than it was to find hosts, bartenders, waitstaff, chefs, prep cooks and management required by full-service locations,” notes Milan Patel, president and CEO of OHM Concession Group . But now that the pandemic is largely behind us, where do fine dining concepts stand? “There’s still a market for a sit-down dining experience that allows travelers to enjoy elevated cuisine and service while escaping from the bustle of a terminal,” Waldron says. “People will always want fast, convenient options, but many are looking for a sense of place and to escape as soon as they pass through security.” And with travel back in full swing, a solid majority of the higher-end establishments that shuttered in 2020 are back—albeit with some adjustments.

“We are 100-percent opened at all full service locations, both casual and fine; however, our learning from the pandemic has been that we need to keep these restaurant menus focused,” Patel says. “We cannot have a massive number of offerings. We are streamlining our menus; we are ensuring we have quality over quantity.” Of course, as Pat Murray, deputy CEO of SSP America , points out, any airport fine dining concept will always look a bit different than a streetside one. “I think we see fine dining brands that adapted to the aviation environment—I don’t know if we’ve ever seen a lot of true fine dining restaurants,” he says. “For example, a true fine dining experience is going to be a coursed, leisurely meal that includes a bottle of wine, china and linen. We don’t serve that way in airports. It’s typically a relatively quick, one course meal.” But that doesn’t mean there isn’t a significant number of travelers who seek luxury while they’re traveling, Murray adds.

Above: HMSHost partners with several well-known upscale restaurant groups including One Off Hospitality Group, with which it partnered to bring the Chicago restaurant Publican to Chicago O’Hare International Airport.

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