Airport Experience® News - Post-Conference Issue 2025

The brand focuses on a simple menu centered around Nashville hot chicken tenders served at various spice levels, complemented by limited sides and a recently introduced vegetarian “Not Chicken” cauliflower option. Swenson noted that this simplified menu “drives perfect execution every time.” “We’re working on our airport breakfast offerings right now,” Swenson added, highlighting the company’s preparations for its first airport location opening at Harry Reid International Airport (LAS) in May 2025. Lorady noted that the chicken market is highly competitive and inquired about how Dave’s differentiates itself in a consolidated airport environment. “Dave’s has… really kind of created this segment as the major player in Nashville hot chicken,” Swenson responded. “Most other Nashville hot chicken brands are one-off or mom-and-pop.” Mosley posed questions about speed of service, a critical metric for airport operations. “From time of drop in chicken, it’s about eight minutes,” Swenson explained, “but you can really project out what the product is going to be because you pretty much know every person is going to get a chicken tender.” The judges also probed about grab and-go options for their upcoming LAS location, which Swenson explained is still in development. Lorady praised the brand’s visual appeal and local customization potential, while Swenson highlighted their halal certification as an additional selling point. Greetings On The Go Jarrad Duxbury, CEO of Expressions Card Kiosks , presented a self-contained kiosk that allows travelers to create custom greeting cards with their own photos and messages when on the go. The four square-foot machine also allows customers to buy gift cards from more 370 retailers. The entire process takes approximately 3-7 minutes, with the physical card printing in 41 seconds, he explained. “I travel all the time. I can’t tell you how many times I just wanted to be able to get a card for my daughter, my girlfriend, for somebody that I was about to see.

Everybody’s traveling to go meet someone,” Duxbury told judges. The kiosks operate independently on cellular connections, requiring only a standard electrical outlet. Duxbury has already done some testing at LAS terminals, he said. Judges had a variety of questions and insights. Collazo pointed out potential visibility challenges, noting that the kiosk “doesn’t really scream ‘oh, you can put your own picture in there.’” Duxbury noted that they have merchandising backdrops and cabinetry available, but those elements weren’t allowed during the test phase. Fullerton, representing MCI in the hometown of Hallmark greeting cards, pressed on competitive positioning against greeting card giants. “We have three provisional patents,” Duxbury explained, noting that technological convergence finally made their concept viable. A key development was from Fujifilm, he said. As for age range and potential adoption challenges, “we’ve actually been able to drive the entry level younger,” Duxbury said. Micro-Restaurant Innovation Tord Olav Dønnum presented what he described as a “fully autonomous micro restaurant” called Olhso Korean BBQ . The machine, about the size of a parking space, is designed to address the estimated $10 billion opportunity in after-hours airport dining and tightening labor requirements, Dønnum explained.

Above: Tord Olav Dønnum shared plans for a “fully autonomous micro-restaurant” called Olhso Korean BBQ.

The 160-square-foot modular units cook Korean barbecue bowls from raw ingredients in 5-8 minutes, operating 24/7 without on-site staff. The self-cleaning system can prepare up to eight meals simultaneously with prices ranging from $16-$25, Dønnum told judges. “And the best thing is it takes less space than a little parking spot, and the chefs inside never ask for higher wages,” Dønnum said. “We feel pretty good about disrupting this space once and for all.” The brand’s food truck, which also features autonomous cooking, generated over $250,000 last year, Dønnum said. Lorady challenged Dønnum’s “zero human” claim, asking about ingredient preparation and replenishment. Dønnum clarified they’d operate a separate kitchen away from the autonomous location – outside the airport – where they prepare ingredients. Once loaded, the ingredients can remain fresh for up to three days in the unit’s refrigerated section. Collazo inquired about meal customization capabilities, to which Dønnum acknowledged the feature is still in development. The judges also pressed on health department compliance, with Dønnum confirming they have permits for restaurant and food truck operations.

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AX NEWS MAY 2025