Airport Experience® News - Food & Beverage Issue 2026

Below: While SSP America has seen some slight declines in overall alcohol sales as travelers shift from bar and casual dining toward QSR, quick casual, and grab and go, the concessionaire has many examples of locations where sales are growing, including Hopworks at PDX and HC Tavern + 1933 Lounge by St. Elmo at IND, among others.

Above: Mocktails and non-alcoholic beer are now commonplace on airport bar menus and they’re popular with today’s health-conscious traveler, but there’s still a place for alcoholic beverages, especially tequila-based and spritz-style cocktails (drinks at SSP America’s Gotham JFK pictured).

from 46% in 2023 to 70% in 2025 saying they had consumed alcohol in the past six months.” Meeting The Moment Whether alcohol moderation is here to stay or on the way out, concessionaires are prepared to meet consumers where they are by keeping their bar menus fresh with in-demand offerings. While Barone notes that SSP America has seen some slight declines in overall alcohol sales as travelers shift from bar and casual dining toward QSR, quick casual, and grab and-go, the operator has many examples of locations where sales are growing. “This includes some of our brewery partnerships like Four Peaks at Phoenix Sky Harbor International Airport (PHX), Hopworks at Portland International Airport (PDX) and Mill Street at Toronto Pearson International Airport (YYZ). We also have several internal concepts where we’ve continued to evolve the menus to ensure they’re successful, such as Bad Egg at Seattle-Tacoma International Airport (SEA) and Mi Casa at John F. Kennedy International Airport (JFK). And we have very successful local partnerships that are continuing to grow like The Annie at George Bush Intercontinental Airport (IAH), HC Tavern + 1933 Lounge by St. Elmo at Indianapolis International Airport (IND), and Jackson Soul Food at Miami International Airport (MIA). So, there are many bright spots,” he says.

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AX NEWS JULY/AUGUST 2026