Airport Experience® News - Food & Beverage Issue 2025

Left: Pokeworks is tapping into demand for grab-and-go meals. Brand executives say its small footprint and simplified operation make it an ideal solution for airports. Below: Nourish Markets focuses on chef-curated, locally focused grab-and go fare at its BWI location.

concessions programs. Director of franchise development Maria Frazelle of popular poke bowl company Pokeworks says the brand’s combination of freshly prepared fare and low-impact operations make it an ideal airport partner. “We are so well suited for the airport – we don’t require hoods or grease traps, so we can fit into almost any space. We can get down to 300 square feet. It is a simplified operation with no cooking, so [there’s] no skilled labor needed,” says Frazelle. “We’re a great fit with the grab-and-go factor. We think the trend for healthy [food in airports] is pushing forward, especially in the fast, casual space. We’re in that comfortable space when it comes to price point where you can get something very healthy and get it to go.” Chef-curated, locally focused grab-and-go fare from Nourish Markets , currently in operation in Concourse A at BWI, is also already making a splash. “Ever since we’ve been at BWI, it’s been received incredibly well, and we’re focusing on expanding as quickly as possible to other airports too,” says Sophia Macauley, co-founder and president. “Gen Z and millennials, specifically, they’re looking at the ingredients in the products they’re buying.”

While they’ve learned that getting into the airport space is “a lot more challenging than other spaces,” Macauley adds, they’ve also learned how to replicate their BWI model and really believe “that there’s such a need for this in the space that to us, it’s so worth it. “People message us [on social media] saying, ‘please be in more airports soon’ – there are so many people just trying to feel a little bit better as they’re traveling.” And for bottled lemonade company Squoze LLC , currently operating at ATL, offering an airport version of a locally based healthy brand has been enthusiastically received by customers. “There is a space in the market for quality, lemon-based, ready to-drink beverages,” says CEO Candice Beaty, who characterizes her business as similar to Starbucks but specializing in lemons rather than coffee. Her advice for getting into the airport market? “I would just say, be authentic. And just keep pushing, keep trying to get people that believe in you and see your vision. And as long as you’re authentic, there’s an opportunity there for everyone.” And as for those still hoping to get into the airport market, Saletta of Farmer’s Fridge has some additional advice: “It’s the

airport partners that are really going to be able to help you navigate those initial airports because the airport world is a different beast than your typical vertical outside the airport,” he adds. “Having somebody that’s done it before and [who] can help you navigate those obstacles” makes the transition smoother.

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AX NEWS JULY/AUGUST 2025