Airport Experience® News - Food & Beverage Issue 2023

RENDERING TO RE AL I T Y

– in their barbeque allegiances, and the annual competition allows locals to compete for the highly coveted representation in the airport, along with a cash prize. “Local means local at every level,” he says. “We took the tagline and just ran with it.” The food and beverage lineup has multiple other local brands, such as Boulevard Brewing Company Beer Hall; Brown & Loe, a culinary cornerstone of Kansas City’s City Market; locally operated Soiree Steak & Seafood House, a Cajun-focused dining experience; and many more. On the retail side, the Made in Kansas City Marketplace offers locally crafted goods, gifts and apparel from local artisan vendors. Other Kansas City-centric offerings include the City Market retail store; and Turn the Page KC by WHSmith, inspired by the mission of Turn the Page KC, a nonprofit organization dedicated to equal literacy for Kansas City youths; 16 th & Vine travel essentials store and many others. Rosamilia says MRG hit the streets early looking for potential partners. “Every time we talked to somebody, it led to 20 other people,” he recalls. “It became easy. We went to the Brookside area, went in and out of every single store, whether it was relevant or not. We asked people’s opinions.” Small Business Participation When devising the parameters of the new concessions program, airport officials asked for an ACDBE participation rate of 16%.

Vantage promised 59%and has achieved 60%, according to Sammy Patel. The company, along with OHM and MRG, committed to supporting tenants with business mentoring services. In addition, Vantage established a capital fund of $20 million to provide loans to small business operators. Upon completion, the program included 11 unique ACDBE operators and 10 local entrepreneurs who were directly operating 13 concessions locations. The “opportunity fund” of $20 million was crucial to ensure a high level of minority participation, Sammy Patel says, noting there was no collateral requirement. Vantage is also allowing concessionaires to get their footing

Above: Locally operated Soiree Steak & Seafood House offers a Cajun-focused dining experience.

Below: Recipes at the Kansas City BBQ Restaurant change annually. Each year, a new “pitmaster” is named following a contest among barbeque experts, with the winner gaining rights to bring their unique touch to the restaurant.

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