Airport Experience® News - Food & Beverage Issue 2026

JULY/AUGUST 2026 / V24 N272

CULINARY DIRECTORS OFFER INSIGHTS

CONCESSIONAIRES SHARE BEHIND-THE-BAR STRATEGIES

VENDING EVOLVES WITH FRESH FOOD OPTIONS

HOLOGRAMS AND ROBOTS GREET TRAVELERS

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22 Culinary Considerations Traveler demands are evolving, and

concessionaires are pivoting their offerings to meet those changing needs. Find out the latest in airport dining, from the perspectives of some of the industry’s most prominent culinary directors. 30 Bar Attractions The airport bar – whether stand-alone or part of a restaurant – has always been a staple offering popular with travelers. Now, with beverage alcohol consumption declining, operators are tweaking their programs to meet evolving needs. 36 Fresh Food, Automated A new wave of airport vending machines are serving hot, fresh foods – often from branded restaurants. The expansion means airports can better meet traveler needs long after in line eateries have shut their doors. 40 Holograms, Robots Engage Travelers Engaging travelers and meeting their needs is an overarching goal in virtually every North American airport. Increasingly, those needs are being addressed, at least partially, through holograms and robots.

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6 Letter From The Editor 8 Data Check

Restaurant operators are willing to invest in new technologies, but focus on cost control or profit advancement goals, new data from Nation’s Restaurant News and Restaurant Business shows. 12 Latest Buzz Louisville Muhammad Ali International Airport is investing more than $1 billion to modernize its terminal and related facilities. 16 Director’s Chair

44 In The Spotlight North American airport concessionaires face myriad challenges – everything from sky-high labor costs to “overdevelopment” of airport terminals. Andrew Weddig, executive director of the Airport Restaurant & Retail Association (ARRA), shared the organization’s priorities in an interview with AXN’s Carol Ward.

47 Advertising Index 48 Before You Take Off

Terry Blue, president and CEO of the Memphis-Shelby County Airport Authority, shares updates on a terminal modernization project Memphis International Airport.

The “Moments” campaign at Chicago’s O’Hare International Airport brought personal memories of airports moments into the public eye.

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AX NEWS JULY/AUGUST 2026

Great service matters. Experience matters. But in the end, travelers remember the food . At SSP America, we deliver more than expectations, we deliver plates worth remembering. From bold flavors to chef-driven execution, we make every bite count so travelers see their time at the airport as the best part of the journey.

Nicole Watson Business Development Manager

Andrew Tellijohn Senior Reporter Sally Kral Contributing Writer Sarah Beling Contributing Writer AXN ADVISORY GROUP Kim Becker, San Diego International Airport Derryl Benton, Avolta

TEAM

Jeff Davis Executive Vice President, Retail and Specialty Melissa Montes Vice President/Publisher Carol Ward

Barbara McCarter Portfolio Manager Chad Wimmer Senior Editorial Art Director Rae Lynn Cooper Production Manager Amanda Gochee Vice President, Marketing Strategy Katy Welch Senior Marketing Manager Tristan Lueck Marketing Coordinator Emma Vail Marketing Coordinator Zenola Campbell, Dallas/Fort Worth International Airport Bryant Francis, Cleveland Hopkins International Airport Mark Gale, Fort Lauderdale-Hollywood International Airport Eric Johnson, Nashville International Airport Roddy McOwan, WH Smith North America Gregg Paradies, Paradies Lagardère Kevin Westlye, High Flying Foods

Editor-in-Chief Nicole Watson Business Development Manager Sally Kral Contributing Writer Sarah Beling Contributing Writer David Gordon Contributing Writer Barbara McCarter Senior Portfolio Manager Chad Wimmer Senior Editorial Art Director Rae Lynn Cooper Production Manager Amanda Gochee Vice President, Marketing Strategy Katy Welch Senior Marketing Manager Amanda Litwack Senior Digital Marketing Coordinator Samantha Tamberino Marketing Coordinator

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JULY/AUGUST 2026

Dear Readers,

JULY/AUGUST 2026 / V24 N272

Happy summer! It’s been wonderful seeing so many of you at the recent industry conferences – AAAE, AMAC and ACI Business of Airports all provided opportunities to connect and discover new developments in our industry. I look forward to extending those conversations further in the coming months as we plan our fall and winter Airport Experience News issues and our educational content for the 2027 AX Conference. This issue of AXN focuses on the food and beverage sector. We’ve turned the spotlight on culinary directors from some of the largest concessions operators, asking them what’s trending in food and in restaurant experiences specific to the airport environment. Bars are another focal point, as travelers premiumize their selections but at the same time are cutting back on overall consumption. Fresh food vending is also top of mind, with a slew of new offerings that meet traveler demands no matter the time of day. The AXN Retail issue will follow in September, with planned coverage of retail topics including duty free and luxury offerings, “meet the makers” efforts promoting artisan product offerings, child- and family-focused retail, and other topics. Beyond the magazine, nominations for the 2027 AX Awards will officially launch in September. Be sure to watch the AX NewsFlash, the AX website and social media for launch dates and other updates. Happy Reading!

CULINARY DIRECTORS OFFER INSIGHTS

CONCESSIONAIRES SHARE BEHIND-THE-BAR STRATEGIES

VENDING EVOLVES WITH FRESH FOOD OPTIONS

HOLOGRAMS AND ROBOTS GREET TRAVELERS

Carol Ward Editor-in-Chief

Airport Experience News carol@airportxnews.com

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AX NEWS JULY/AUGUST 2026

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DATA CHECK

TECH EMBRACE Restaurant Operators Look To New Technology For Cost Control, Profit Advancement

BY CAROL WARD

lthough their motivations have shifted in light of a slowdown in business, restaurant operators

operators are looking to adopt - up 13 percentage points year over year to 53% of respondents seeking this solution. Technology focused on driving top-line sales, such as digital marketing to boost traffic and frequency, were still a priority for nearly half of operators (49%). But after being the top investment target for two years running, digital marketing slipped to number two. Other tech platforms focused on cutting costs and boosting productivity rose toward the top of the list as well, with more operators eyeing investments in inventory management (43%), labor

management (37%), plus roughly a third focusing on how tech can improve both front-of-house and back-of-house operations. Just 29% said they were interested in expanding their digital ordering channels, a nine-point decline from the 38% who said the same a year ago. “Essentially, operators frequently are not looking to add new capabilities,” the study authors noted, adding that respondents also expressed strong interest in how AI could optimize such functions as inventory management, scheduling and kitchen prep.

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are ready to invest in technology, the latest Restaurant Technology Outlook report found. The report, produced jointly by Nation’s Restaurant News and Restaurant Business , found that even as operators grapple with persistent challenges around costs, capabilities and integration, they remain committed to technology as the key to their future success. “The tools they’re interested in buying may shift from year to year, but the commitment to technology in general hasn’t wavered,” the report noted. Nearly nine in 10 operators say they will “definitely,” “probably” or “possibly” invest in technology in the next 12 months, a figure that has held relatively steady since the introduction of the report in 2023. Eye on Efficiency Operators’ planned tech investments for 2026 reflect a subtle change in their priorities, the report noted. “After years of guest experience and digital marketing dominating our survey results, this year’s responses show a focus on improving the bottom line,” the Restaurant Technology Outlook noted. “Essentially, they’re no longer looking to add new bells and whistles but rather looking to tech to unlock operational efficiencies and do what they already do, just better.” This year, POS systems emerged as the top technology restaurant

3% No Will Your Operation Invest In New Technology In the Next 12 Months?

10% Possibly not

35% De nitely

20% Possibly

Up from 34% last year

Down from 25% last year

32% Probably

Up from 29% last year

Base: All respondents (n=474) Source: The 2026 Restaurant Technology Outlook Report, from Restaurant Business and Nation’s Restaurant News

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DATA CHECK

What Areas of Your Business Are You Most Likely to Support With Tech Investments In the Next 12 Months?

POS systems Digital marketing Inventory management Labor management Front-of-house operations Back-of-house operations

Up from 40% last year

53%

49%

43%

37%

34%

33%

Data management / data security Expanding digital-ordering channels Back-of ce Tech stack integration / APIs Safety / compliance and task audits None of these / I am not sure

Up from 26% last year Down from 38% last year

32%

29%

28%

20%

18%

3%

Base: All restaurant operators (n=393)

Source: The 2026 Restaurant Technology Outlook Report, from Restaurant Business and Nation’s Restaurant News

Restaurant operators are looking for results from their technology to both rein in prime costs and improve profitability in the current tough environment for traffic and sales. Asked to select the two most important capabilities they needed from their technology suite in that context, they opted for improved profitability via controlling costs, by a significant margin. While 57% of operators cited the need for technology to improve profitability, less than half as many clustered around other options like driving incremental revenue or saving time for hourly employees. Prioritizing Profitability Most operators (52%) said increasing traffic to leverage the top line of their P&L would be one of their three most important objectives, and the next tier of answers included standard goals like reducing food and labor costs or tweaking marketing strategies. While this full sample of operators was focused on growing guest counts, they weren’t necessarily considering related top-line strategies like increasing

In A Challenging Macroeconomic Climate, What Are the Most Important Capabilities Your Organization Needs to Accomplish From it Investments and Strategies?

Controlling costs and improving pro tability Driving increased top-line revenue Analyzing guest data Enabling hourly staff to focus on high-value work Analyzing operations data Enabling corporate leaders to make better decisions

57%

26%

26%

23%

27% for Al Adopters 22% for Data Enthusiasts 18% for Al Adopters

21%

13%

Base: All restaurant operators (n=393)

Source: The 2026 Restaurant Technology Outlook Report, from Restaurant Business and Nation’s Restaurant News

their check average (cited by only 22% of respondents) or diversifying their revenue streams, such as by expanding off-premises ordering channels (12% of respondents). Nearly one in three (31%) indicated they wanted to make employees more productive with technology, which rose sharply from last year and significantly out-ranked options for streamlining operations in either the front or back of house.

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DATA CHECK

What Are the Biggest Challenges Your Operation Faces In Building Its Technology Stack?

Lack of staff to manage / integrate 32%

High cost for hardware 33%

Lack of knowledge 32%

Data silos among vendors 20%

Data silos among our staff 15%

Lack of cost transparency / high monthly fees 29%

Systems lack functionality 27%

Systems too dif cult to use 9%

Overwhelm 21%

Systems have functionality we don't use 17%

Base: All restaurant operators (n=408) Source: The 2026 Restaurant Technology Outlook Report, from Restaurant Business and Nation’s Restaurant News

Better data analysis strategies rose to the top when participants in the study were asked which would help them grow revenues most effectively. A third of all operators picked better data analysis as their best potential technology strategy for growing revenue, followed by approximately one in four who opted for adopting or expanding their use of AI (27% of all participants), or improving their digital loyalty programs (23%). The report authors noted that one of the biggest shifts in restaurant technology over the past few years has been the introduction of AI-powered tools for everything from forecasting to automated scheduling to menu analysis and more. But while buzz around these tools has reached a fever pitch, some operators have struggled to find where and how it fits in their business, the report noted. The report divided respondents into three groups: : AI Adopters (27%), who say they currently use AI in their businesses; the AI Curious (54%), who say they are not currently using AI but would like to; and the AI Avoidant (19%), who said they are not currently using AI and

Does Your Operation Currently Use Arti cial Intelligence (Ai) For Any Business Objectives?

Down from 28% last year

19% No, and we're NOT INTERESTED in adopting Al

Up from 21% last year

27% Yes

54% No, but we're INTERESTED in adopting Al

Base: All restaurant operators (n=409) Source: The 2026 Restaurant Technology Outlook Report, from Restaurant Business and Nation’s Restaurant News

have no plans to start. Compared to last year’s survey more operators have embraced AI, with the AI Adopter group up 6 percentage points from 21% a year ago, and the largest group, the AI Curious, up 3 percentage points year over year. The biggest shift came

at the other end of the spectrum. Those characterized as “AI avoidant” appear to be more receptive – the percentage of participants who said they are not using AI and do not plan to, fell 9 percentage points year over year, from 28% to 19% of operators.

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AX NEWS JULY/AUGUST 2026

LATEST BUZZ SDF’S BIG BET SDF Next Program Spending Hits $1 Billion As Louisville’s Airport Builds Toward International Service

BY DAVID GORDON

total investment will top more than $1 billion in improvements to the terminal and airfield when it’s all done.” Building The Base The first phase was infrastructure no passenger would ever notice until it failed. SDF spent the early years of the program on the unglamorous work. Rental car operations moved to the first level of the parking garage, giving customers covered, accessible service with grab and-go convenience. A dedicated Airport

ouisville Muhammad Ali International Airport (SDF) is in the middle of a billion-dollar

Above: The SDF Next Program, encompassing more than $1 billion in terminal improvements, is underway at Louisville Muhammad Ali International Airport.

L

transformation. Launched in late 2019, the SDF Next Program set out to modernize aging infrastructure and build toward what was possible. Six years later, with nearly $370 million in completed projects and a pipeline that will push total investment past $1 billion, the scope has grown well beyond anyone’s original expectations. “Initially, we thought it would be $100 to $150 million in total projects,” says Dan Mann, executive director at SDF. “Now,

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LATEST BUZZ

Right: Executive Director Dan Mann (pictured at an event celebrating record passenger traffic) says investments are needed to ensure an optimal traveler experience at the growing airport.

Operations and Command Center opened as the nerve center for terminal operations. SDF installed the largest geothermal system of any U.S. airport to heat and cool the terminal. Jet bridges at nearly all gates were replaced. Parking capacity expanded by 35%. Baggage claim was fully overhauled, with a new layout, a new handling system and new rental car counters. The airport also built internal systems to monitor baggage wait times and jet bridge connection times. “Our staff is notified when temperatures are inconsistent in the terminal, or when passengers have waited for an extended period on checked luggage,” Mann says. “Having these systems provide information quickly allows us to respond immediately to address the need.” The pandemic, rather than pausing the program, created opportunity. With fewer travelers, SDF timed terminal and airfield projects to minimize disruption for passengers and airline partners. Cargo operations, anchored by UPS Worldport , kept the airport financially steady throughout. The decision to keep investing proved well-founded. SDF’s top four busiest years on record have all come since 2019, with the top three arriving in the past three years. The Checkpoint Project The most visible project now underway is a 30,000-square-foot security checkpoint expansion, set to open in early 2027. It will be the largest change to the terminal’s physical footprint in more than 35 years, increasing screening from six to 10 lanes and allowing TSA to process up to 60% more passengers.

SDF added a sixth permanent lane and a seventh pop-up option before determining a full rebuild was the right path. TSA committed to staffing the new facility. “The ultimate driver for the checkpoint expansion was our morning outbound push,” Mann says. “Simply put, we had more passengers than screening capacity.” In 2018, SDF’s busiest departure hour saw roughly 1,400 passengers. By 2024, that figure had climbed to 1,800. And then there is “Departure Sunday,” which is the day after the Kentucky Derby. It is SDF’s biggest departure day of the year, with outbound passengers growing from 11,000 in 2017 to nearly 20,000 in 2026. Coordinating that volume under the current configuration requires intensive pre-planning with TSA and the airlines. The new checkpoint changes that equation. Design and architecture firm Alliiance is leading the checkpoint’s design, with a mandate that went beyond square footage. “Daylighting was a primary design driver for the new security checkpoint,”

says Michael McClimon, principal at Alliiance, “We’re bringing natural light deep into the space to improve passenger comfort, reduce stress and support staff wellbeing in what can be a high-intensity environment.” The design pulls west-facing sunlight in without the heat, through electrochromic glazing that tints on demand. Mechanical systems run independently of each other, which keeps air quality consistent and cuts energy waste. Restrooms are roughed in for conversion to single-user facilities as accessibility standards shift. And the layout leaves room to add lanes if volume keeps climbing. Further down the redevelopment path will be new concessions offerings in a central core. SDF’s food, beverage and retail offerings generated $12.39 per enplanement in 2025, a figure Mann points to as evidence of both strong demand and untapped potential. Currently, about half of SDF’s concession space sits post-security, where passengers spend the majority of their time. Expanding those offerings is a priority.

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LATEST BUZZ

Right: SDF’s checkpoint expansion will be the largest change to the terminal’s physical footprint in more than 35 years, increasing screening from 6 to 10 lanes and allowing TSA to process up to 60% more passengers.

The solution will take shape in the terminal’s central core, between Concourses A and B, extending into available ramp space. The planned two-level concessions hub will create a central destination capturing passenger flow from both concourses, with new dining and retail options, expanded seating and charging stations. The concept also includes a potential airline lounge and an airfield viewing area. Mann describes it as a destination within the terminal itself. “It’s more than just adding concessions,” Mann says. “This investment represents the opportunity to create a dynamic, welcoming and memorable travel environment at SDF.” Construction is expected to begin in 2028. Opening To The World The project that may define the program’s long-term impact is a new Federal Inspection Services (FIS) facility, a $150 million investment that will add three gates capable of handling both international and domestic service. SDF anticipates breaking ground by early 2027. “The day the FIS opens, we feel very good that we will have less-than-daily leisure service to places in Mexico and the Caribbean,” Mann says. Longer term, transatlantic routes remain a goal. Mann sees bourbon as a genuine and growing draw for international visitors, and Louisville’s broader tourism identity, its restaurant scene, museums and the experience of the region itself, as a strong foundation for building international routes. The Kentucky Derby adds another dimension. Broadcast in more than 170 countries and territories across

with smooth flow, reliable systems and infrastructure built to adapt over decades. The second answer is harder to quantify. “As the hometown of Muhammad Ali, we simply want to be the greatest,” he says. “We will know the program worked when we defy those passenger expectations, in a good way. When they find the airport easier, more comfortable and more engaging than they anticipated. When Louisville’s airport is not simply considered a gateway, it stands out as an experience in its own right.”

five continents, the race draws an international audience that Mann believes increasingly wants to experience Churchill Downs firsthand. “It is very likely that SDF will have service from Europe and the Middle East given the number of international visitors that come to our city during this time,” he says. Defining Success Ask Mann what success looks like and he gives you two answers. Functionally, success means a terminal that meets the basic expectations of today’s travelers,

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AX NEWS JULY/AUGUST 2026

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DIRECTOR’S CHAIR

MEM EVOLVING Terminal Modernization, Air Service Development Are Top Priorities For Terry Blue

BY CAROL WARD

ditor’s Note: At the start of 2024, Terry Blue took the helm at Memphis International Airport (MEM), replacing the retiring Scott Brockman. Blue, who previously served as executive vice president of operations and chief operating officer, joined the Memphis Shelby County Airport Authority in 2015. Brockman’s departure came after the completion of a concourse modernization project that was finalized in 2022. Now, Blue is overseeing the airport’s next major capital project, a Terminal Modernization and Seismic Program. Blue spoke with AXN’s Carol Ward about the project, the airport’s concessions program and general passenger and air service growth trends. E

WARD: To set the stage, how is Memphis International Airport performing in terms of passenger traffic, and what are you expecting for the near-term future? BLUE: Backing up just a little over a year and a half ago, 2024 was a high-water mark for us for origin and destination passengers, where we set our record for O&D at 4.9 million passengers. In 2025, we fell just short of that a little bit at 4.8 million due to the beginning of a little bit of economic uncertainty at the macro level. The start of 2026 was a little soft, but we are very optimistic for this calendar year, as we’ve got several new flight offerings. We offer a nonstop service to more than 35 destinations, and in 2025 we gained 11 new flight launches, which marked the most in any one particular year since our post Delta [Airways] hub era. In 2025 Frontier Airlines brought back Las Vegas [service and have started service to] Phoenix again. Breeze [Airways] put a new destination on the map for us with San Antonio and

Southwest Airlines is launching service to Austin-Bergstrom International Airport (AUS). The airlines are certainly bringing the aircraft to Memphis, and we’ve just got to get people to decide to get off the couch and take that trip. WARD: I assume air service development efforts are continuing. You never have enough, correct? BLUE: You know, you hit the nail on the head. I had one of our local elected leaders ask me one time, what is your target? You’ve got 35 nonstops. What’s your goal? And I said, sir, the answer will always be at least one more. Looking at where we may have some gaps in our destinations served, I would say the most significant areas are out to the West – at the top of the list are Seattle, San Diego

Above: Terry Blue, president and CEO, Memphis-Shelby County Airport Authority

Right: MEM’s O&D passenger traffic peaked in 2024, declined slightly in 2025 and was “a little soft” in the early part of 2026. Nevertheless, Blue is confident of further growth, and is heavily focused on air service development to boost traffic.

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AX NEWS JULY/AUGUST 2026

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DIRECTOR’S CHAIR

Left, Below: Renovation of the passenger concourse at MEM was completed in 2022.

and San Francisco. We certainly have the demand. We believe those are routes ripe for success, but right now, a lot of the carriers seem content to funnel passengers through the hubs. And of course, everybody always wants international service, and here in Memphis, what that means is transatlantic. Mexico is a seasonal route for us and, unfortunately, Canada fell off during Covid and has not yet restarted, but we know there’s a strong market for Canadian travel. WARD: Let’s turn to MEM’s terminal development. What’s the latest? BLUE: My predecessor, Scott Brockman led and delivered our concourse modernization, which opened in 2022. That was a $250 million program to modernize our concourse and consolidate all of our operations onto a new, modernized concourse. Our focus is now our head house (ticketing/check-in area), ticketing baggage and the front door of the building, and it is labeled our Terminal Modernization and Seismic Program (TMSP). Our current terminal was commissioned in 1963 so it’s a good 63 years old. Memphis is actually in a seismic zone – the New Madrid fault is some 90 miles away as the crow flies, and in 1963 there were no building codes for building to seismic standards. There were also no building codes for fire suppression in the buildings. Our building also can be a bit congested, as it was designed for a bygone era. Our building is ripe for modernization and expansion, with

the life safety enhancements that you’d expect in a modernized building. Our TMSP is a multi-year $750 million-plus program, probably the largest capital program the airport has had in real dollars in its history. It will expand the footprint of the building while maintaining its architectural characteristics. It will reorganize the floor plan for vertical circulation, adjust around the ticket encounters and bring in a larger security checkpoint footprint, expanding our current checkpoint from six lanes to as many as 14, if necessary. The program is underway, and we’re currently forecasting for that program to be wrapped up right around the end of 2030, or maybe into 2031.

WARD: Are there any concessions opportunities associated with the project? BLUE: There will be some concession space in there – a lot of folks want to get that cup of coffee first thing in the morning, or [the concessions will serve] the meeters and greeters who are waiting for their loved ones to come home. Everything we’re doing right now is focused on our customers. Terminal modernization is one piece of our MEM on the Move campaign. We’re installing a new parking guidance system, which shows how we are really paying attention to our customers and providing the amenities that they would expect. We’re trying to expand our parking to make sure we always have available parking

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AX NEWS JULY/AUGUST 2026

DIRECTOR’S CHAIR

Above: Like many small to mid-sized airports, MEM seeks a balance in local and national brands. Memphis Made Brewing is one of several brands bringing local flavor, while national concepts like Chick-fil-A remain in high demand. Left: With the concourse modernization completed four years ago, MEM is now focused on a Terminal Modernization and Seismic Program that will update ticketing areas and the security checkpoint. people can skip those lines and process at their own pace are part of that. And of course, there is plenty of opportunity for that person-to-person interaction as well. WARD: Are there changes in the works on concessions, or any new opportunities coming up? BLUE: The contracts took effect with the opening of the new building so we’re just four years in. We still have a few more years to go. But one of the things we are currently looking at bringing forward is a common-use lounge. We want to have it open and operational in 2027. We’re also working with our existing partners, constantly evaluating the mix of offerings [and assessing] opportunities for additional kiosks or standalone units.

and we’ve got the products that the customers are looking for. We’re going to have a new baggage handling system. We’re incorporating new self-bag tag, bag drop locations as part of that system. There will be plenty of digital, of course – that seems to be a requisite these days – and other technologies that will help us to monitor and stay on top of passenger flows. WARD: I’d like to turn to airport concessions. How are they performing, and what’s the big picture strategy behind the program? BLUE: Our concessions are performing quite well, and our spend per passenger right now is still at an all time high. I think that speaks to the effort that

our partners at HMSHost on food and beverage and Paradies (Lagardère) on retail. They’re putting in considerable effort to curate their offerings for the customers. We’ve worked with them to make sure there’s a focus on local flavor and brand recognition with offerings that are unique to Memphis, but also [providing] the brands that customers expect to see or are really hoping to find, like a Chick-fil-A, for example. Those partners are spending a lot of time and focus on customer service and bringing that mid-south hospitality to the customer experience, which is in keeping with the airport’s vision and mission. Of course, tech-abled convenience, mobile ordering, self-service kiosks, so that

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AX NEWS JULY/AUGUST 2026

ADVERTORIAL

Airport dining has entered a period where operational excellence and hospitality are no longer competing priorities. The strongest programs combine both while giving travelers meaningful choices that reflect the communities they’re visiting. For Leigh Allan, Senior Vice President of Dining at Paradies Lagardère , that future is driven by partnerships, disciplined execution and investment in people—

Investing in the Next Chapter of Airport Dining

principles that helped earn the company AXN’s 2026 Best Overall Restaurateur and contributed to SF Eats Food Hall in San Francisco International Airport being named Airport Food Hall of the Year at the 2026 Airport Food & Beverage (FAB) + Hospitality Conference and Awards. To Allan, the recognition is validation rather than a finish line. “Our business has always been about hospitality first,” he says. “Concepts, technology and trends all matter, but they only succeed when you have the right people bringing them to life every day.” That philosophy guides the Dining Division as it expands its leadership team, evolves its concept strategy and strengthens relationships with industry brands.

Building a Team for What’s Next As airport food and beverage programs grow more sophisticated, the demands on operators have expanded. Delivering consistency across multiple airports, meeting rising guest expectations and managing complex operations require specialized leadership. Recent additions Annabelle Richalet, Director of Training, and Chef Richard Wiggins, Senior Director of Culinary, underscore that commitment. Richalet brings two decades of international hospitality experience centered on leadership development and scalable training, while Wiggins adds 25 years of culinary expertise across hotels, restaurants and luxury dining, along with a reputation for building strong, guest-focused teams and programs.

“Exceptional guest experiences don’t happen by accident. They come from disciplined training, strong culinary leadership and teams that understand both hospitality and the unique demands of operating inside an airport.” – Leigh Allan

Rethinking the Airport Restaurant

Today’s travelers move easily between grab and go meals, premium dining and lounge experiences. Rather than treating those as separate categories, Allan sees the future in concepts that offer flexibility while staying authentic to both the airport and the destination. Hybrid formats play a growing role in that approach. Farm to Flight, Paradies Lagardère’s specialty market concept, blends freshly prepared meals, local products and regional artisans in a format that serves travelers seeking speed without sacrificing quality. Each location reflects its community through local farms, makers and food producers. This philosophy carries across the broader portfolio. National brands provide familiarity and trust, while local restaurant partnerships give travelers a genuine connection to the destination—both essential to a successful concessions program. “Travelers want choice,” he says. “Sometimes that means a brand they’ve loved for years. Other times it means discovering something local before they even leave the airport. Our responsibility is making sure both experiences feel genuine.” That balance also positions airport dining to compete for traveler dwell time in new ways. As food quality, beverage programs and hospitality evolve, restaurants increasingly become destinations in their own right, even alongside premium lounge offerings. Concepts that blend hospitality, food, beverage and comfortable gathering spaces will continue to reshape traveler expectations.

Protecting Brands While Creating Experiences Bringing respected restaurant concepts into airports requires far more than signing an agreement. Every menu item, operational decision and guest interaction reflects on the brand itself. Whether partnering with nationally recognized chefs including Cat Cora, Charlie Palmer, Karen Akunowicz and Tiffani Faison or collaborating with editorial voices through Condé Nast , the objective remains the same: deliver an airport experience that feels true to the original concept while adapting thoughtfully to the travel environment. That collaborative approach extends beyond openings. Regional chefs and restaurateurs— Chef Jonathan Stranger in Oklahoma City, TRIO owner Tony Marchese in Palm Springs, and Chef Paul Mattison of Mattison’s City Grille in Sarasota —remain engaged with their airport restaurants. Culinary teams refine menus, and brand partners work closely with Paradies Lagardère to ensure quality never becomes compromised. Authenticity, Allan believes, comes from ongoing partnership rather than one time execution. Looking Ahead The strongest programs combine operational excellence and hospitality while giving travelers meaningful choices that reflect the communities they’re visiting. For Allan, the future will continue to be shaped by thoughtful partnerships, disciplined execution and investment in people. “The airport has become an extension of the destination,” he says. “When travelers choose to arrive early because they’re excited about where they’re going to eat or who they’re going to discover, we’ve done our job. That’s where this industry is headed, and it’s an exciting place to be.”

The State of the KITCHEN Airport Culinary Directors Discuss What’s Trending and How They’re Meeting Demands

Above: Paradies Lagardère’s Farm to Flight gourmet market concepts (Napa Farms Market at SFO shown) were created as a direct response to continued demand from travelers for healthy options. The markets offer locally sourced snacks, provisions, and in-house prepared foods.

BY SALLY KRAL

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Airport dining has come a long way. There used to be a lag time of as many as 10 years before a street food and beverage trend would hit an airport restaurant, but those days are over. Technology and social media have made our world smaller and consumer expectations are higher than ever. “People are now expecting the same experience and same choices and options when they dine in airports as they have when they go out on the weekend to dine where they live,” says Alain Zemmour, vice president of operations for Concessions International (CI). “The inside of the airport is really starting to line up with what’s outside of the airport.” Indeed, concessionaires and their culinary teams have leveled up their offerings significantly in recent years to appease today’s savvy traveler. “Food in the travel industry has really been evolving over the past several years and has become a part of the journey itself, and we as chefs have really taken to that and have elevated our menus accordingly,” says Brian Kumrow, vice president of culinary service at SSP America . “It’s exciting to me that travelers lately are looking for food experiences to be a highlight of their travel, so we’re really trying to offer great experiences in various options along the way. Whether that be in a quick service concept, a grab-and-go cooler, a fast food spot or a sit-down restaurant, we want to figure out what they’re looking for and make it an experience that they’re going to remember.” Kumrow adds that keeping close tabs on consumer dining demands is key. SSP America’s approach includes tracking sales mix data, consumer survey responses, insights from brand partners, and analytics from industry forecasters.

“That combination allows us to stay ahead of trends rather than chase them,” he says. Sal Mendola, director of culinary and concept development at Areas USA , notes a similar strategy and adds that “reading, reading, reading” is extremely valuable. “Reading magazines, reading articles, just really trying to understand and identify trends as they’re starting up because it’s really important to make sure that we identify trends before they’re getting big so that we can start to do the work and introduce something not after it’s been popular but as it’s just starting to get popular,” he explains. “I think that’s the difference between good and exceptional – it’s about anticipating guest needs, the new flavors that are coming in and being ready for them.” Richard Wiggins, senior director of culinary for Paradies Lagardère , follows this immersive method. “We track trends the way chefs always have: through travel, dining, watching what innovators are doing, listening to guests, and constantly studying food,” he says. “It’s about staying curious and constantly refining.”

Above: Alain Zemmour (left), vice president of operations for Concessions International, and Eric Baines (right), director of food and beverage for Concessions International, work to elevate the company’s culinary offerings. Tracking The Trends While some specific food crazes come and go (Dubai chocolate, anyone?), there are other, broader food and beverage trends that have proven to have lasting power. These are the trends airport culinary directors are focused on. One such trend is the continued popularity of global flavors, ingredients and cuisine. “Filipino cuisine has emerged and just gotten really, really hot and popular, especially sisig; Korean food continues to get bigger and bigger; Vietnamese too,” Mendola says. “This is cuisine that may not have been approachable, 10, 15, even five or six years ago and are now household names. I spoke earlier with a friend about how even with gochujang, which not long

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want grain bowls, colorful veggies, flavorful proteins – food they’d choose intentionally, not as a compromise,” she says. “Eating well used to feel like a sacrifice you made while traveling. Now guests actively seek it out. That shift has changed how we think about menus and what we lead with.” CI’s Zemmour also notes this meaningful shift. “Ten years ago, you were weird if you were looking for an organic green juice. Now it’s normal. You have to have something healthy,” he says. “And I think we’re going to start seeing more and more with organic as well. It has started, but it’s not overwhelming yet. But I was in Denver recently and saw vending machines full of organic stuff – it’s going to get there.” Adding to this, Eric Baines, CI’s director of food and beverage, reflects on a recent visit to Chicago for the National Restaurant Association Show: “Two years ago at this show, there was zero acai booths, last year there were two, this year there were six and they were really busy.” Healthy food has been a part of the conversation for some time now, but it does seem to be ramping up significantly, HMSHost’s Steelman notes. “I think ever since the GLP-1 movement came out, people have taken it a lot more seriously, and they’re really focused on better-for you items through their snacking periods, through their breakfast, lunch, dinner periods, everything else,” he says. “Protein seems to be the biggest driver right now.” Mendola believes that the new dietary

guidelines released last year are influencing the protein trend as well. “You see it everywhere – even Twix bars with protein at this point. We’ve seen a great uptick in these kinds of sells,” he says. “A great example is in Buffalo [Niagara International] Airport , where we worked with a local farm called Elmhurst that makes great protein shakes. We introduced it into the program and they’ve been selling left and right because they come with about triple the protein that you would get from a standard dairy-based drink.”

Above: One way Brian Kumrow, vice president of culinary service at SSP America, incorporates food trends into his menus is to take a familiar and popular menu item like a burger and add a global or regional twist to it.

ago would’ve been hidden in an aisle, now there’s five or six different versions of it right in the front, and people are getting it and using it in different combinations.” HMSHost gathers data from all around the world and is seeing that this demand spans geographical demographics but is especially prevalent among younger travelers. “They want those bold flavors, they want spices, sauces, global cuisines, whether it’s ramen, Middle Eastern, Indian, Latin American, all these different types of flavors,” notes Jeff Steelman, North American vice president of culinary for HMSHost. Paradies Lagardère’s Wiggins expects “global cuisines with bold, complex flavors to continue shaping what shows up on menus,” and Alice Cheung, senior director of brands and concepts for Paradies Lagardère’s Dining Division, adds to this another prevailing and persistent trend in the industry: “We’re also seeing a major rise in demand for healthy food. The default Caesar salad isn’t enough anymore. Guests Right: Demand for healthy food in airports has been around for many years now. Thanks to the recent emergence of GLP-1 diets and new dietary guidelines, the better-for-you movement has only grown in recent years with no signs of waning. (Areas USA-operated Luna Grill at San Diego International Airport shown.)

Above: Sal Mendola, director of culinary and concept development at Areas USA, notes that global cuisine like Filipino, Korean and Vietnamese remain very popular with travelers.

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Steelman adds that more people across demographics are asking to read nutrition labels. “From Boomers to Gen Alpha, they’re looking for protein, creatine, colostrum, magnesium, vitamin D, calcium, fiber,” he says. “This is just part of the norm conversation now.” Evolving And Refining As the demand for bold, global cuisine and healthy, nutritious options has prevailed, concessionaires have taken several approaches to meet these needs. Kumrow says that grab-and-go items, including snack kits and bento boxes, have gained a large share of SSP America’s sales, so the culinary team has been focused on finding ways to elevate those offerings for the health- and nutrient-conscious traveler. “For example, if you’re building a turkey sandwich, you elevate it in a couple different ways, whether it be the sauce, a good cheese, a really great bread that’s healthy for you, so our guests can walk up to a cooler and build a meal very quickly and check out and get on their way,” he says. “And our company has done a great job in placing accurate nutritional facts, allergy notifications and ingredient lists on our products and I think that’s really separated us from the field.” HMSHost has also been focused on elevating its grab-and-go options. In February the group announced it evolved its “Eat Well. Travel Further.” grab and-go program, relaunching at Chicago O’Hare International Airport (ORD) with plans to soon launch in Los Angeles International Airport (LAX) and Phoenix Sky Harbor International Airport (PHX) as well. The improved collection includes chef-curated options that fall into three categories: high protein, plant-based and macro-balanced. “We think it’s going to be amazing and our promise is that everything we produce under that brand umbrella – whether it’s sandwiches, salads, wraps, parfaits, fruit cups, bento boxes – will have no artificial flavors, no synthetic colors, no artificial sweeteners, no fructose corn syrup and no hydrogenated fats,” Steelman adds.

Left: Alice Cheung, senior director of brands and concepts for Paradies Lagardère’s Dining Division, notes a significant increase in demand for healthy food among travelers in recent years, which has influenced the way the company’s culinary team thinks about menu development.

For Paradies Lagardère, gourmet markets – including Napa Farms Market at San Francisco International Airport (SFO), Berkshire Farms Market at Boston Logan International Airport (BOS) and Pacific Farms Market at Vancouver International Airport (YVR) – have been the company’s “direct response” to demand for more healthy options, Cheung says. In July, the company opened its latest one, Southern Farms Market, in Hartsfield-Jackson Atlanta International Airport (ATL). “These farm-to-flight markets offer locally sourced snacks, provisions, and an in-house prepared foods program with global flavor rotations – rotisserie chicken, roasted salmon, fresh vegetables, housemade salads and sandwiches, live fire pizza. It’s real food, real variety and genuinely healthy options for travelers,” Cheung says. “Napa Farms Market, Berkshire Farms Market and Pacific Farms Market have been operating for years and really opened the industry’s eyes to what travelers want: fresh, healthy, local options that don’t feel like an afterthought. Once airports saw the guest satisfaction and productivity these markets deliver, the requests started coming in. Now we’re seeing gourmet markets in RFPs across the country. We’re well positioned because we’re not selling a concept on paper. We have real, successful examples and the sales numbers to back them up.” Another way that airport culinary leaders are meeting current demands is through careful and strategic menu evolution.

Above: Richard Wiggins, senior director of culinary for Paradies Lagardère, notes that “staying curious and constantly refining” is the key to keeping up with food and beverage trends and meeting traveler demand.

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