Airport Experience® News - Food & Beverage Issue 2026

Among travelers who do drink, Barone notes a “strong shift” toward spirits and cocktails. “In fact, sales of spirits and cocktails are now higher than beer sales, which wasn’t the case several years ago,” he says, adding that tequila and tequila based cocktails perform best. “With more leisure travelers, we’ve also noticed that tropical or tiki-based cocktails perform well in our LTOs as people are heading out for vacations,” he points out. “Within wine, we’ve seen a shift toward sparkling wine and sparkling wine cocktails like Mimosas and Aperol Spritzes. Within beer, we’ve seen a shift toward lagers and lower alcohol beers.” Concessions International’s bar business has “stayed pretty solid,” Zemmour says. “Our alcohol sales mix in 2025 is only down about 0.1% versus 2024. Beer mix is down around 0.8%, while wine has stayed pretty steady, down 0.2%. So, yes, people are consuming a little more selectively, but they’re still willing to spend on the quality alcoholic and non-alcoholic beverages we offer in our bars.” He adds that tequila, bourbon, spicy Margaritas, Espresso Martinis and local craft beers are all still strong categories. “Travelers seem much more interested now in quality and experience. They may drink a little less overall, but they’re willing

to spend on something unique, local or elevated,” he notes. For Areas USA, beverages that “strike the right balance of familiarity, quality and ease of choice” are resonating strongly, Verrecchia says. “Mimosas and Prosecco-based cocktails, such as Spritzes, remain popular choices, especially among leisure travelers looking to start their trip on a celebratory or relaxing note,” he says. “Bloody Marys also continue to perform well, driven by their long-standing association with travel and brunch occasions.” Approachable cocktails, as well as local craft beer and elevated wine programs, still do well for Avolta, but premium spirits are leading the pack. “Tequila- and agave-based spirits remain exceptionally strong, particularly premium and ultra premium offerings, driven by cocktail culture, versatility and consumer interest in discovery, and premium bourbon and whiskey continue to perform well, especially concepts that create storytelling and experiential elements around the category,” Pitman says. To meet this demand, last year HMSHost , part of Avolta, unveiled the Connoisseur’s Collection, a curated selection of premium spirits and several exclusive barrels, at 20 U.S. airports. For Paradies Lagardère, “concepts with a really clear point of view” are doing

Above: Concessions International says its bar business has declined only nominally, and that travelers are willing to spend on quality drinks (Sweetwater Brewing Company at ATL pictured).

well, Varno says, and this includes “craft cocktails, wine bars, and bars that feel tied to the destination or local market.” “While consumption habits are definitely shifting, airport bars are still performing well because travel remains such an experience driven environment,” Varno adds. “The airport bar is becoming less about volume and more about delivering a great experience that fits how people travel today.” The airport bar’s resiliency isn’t likely to waver anytime soon, “but it will continue to evolve around experience, premiumization and personalization—and operational execution remains critical,” Pitman notes. “Airports are uniquely complex environments, so the concepts that succeed are the ones that balance premium hospitality with consistency, speed and convenience. The industry is evolving quickly, and that evolution is creating a lot of opportunity for brands and operators willing to innovate thoughtfully around changing consumer expectations.”

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AX NEWS JULY/AUGUST 2026