Airport Experience® News - Pre-Conference Issue 2026

ADVERTORIAL

Airport dining has entered a new era, one defined less by novelty and more by nuance. As travelers move through terminals that are faster and increasingly digital, expectations around food, beverage, and service continue to rise. Paradies Lagardère’s Dining Division is meeting that moment with a clear‑eyed view of what resonates now and what will matter most in 2026. Some trends—like demand for speed, quality, and authentic local flavors—transcend markets, while others are market‑specific, shaped by each city’s culinary identity and traveler mix. At the center of that strategy are Alice Cheung, Senior Director of Brands and Concepts, and Brittany McCarthy, National Beverage Manager, whose combined expertise in culinary development, beverage programming, and guest behavior provides a practical roadmap for dining that feels efficient, human, and tailored to each location. P aradies L agardère ’ s 2026 F oodand B everage F orecast : where hospitality meets intention

Paradies Lagardère embraced chicken long before it became the industry’s most adaptable protein, bringing Chick‑fil‑A into airports early and encouraging brand partners to explore chicken dishes that align with their culinary identity. The result is variety without sacrificing familiarity—Mediterranean preparations, regional spice profiles and smoked applications that feel distinctive yet accessible. For Cheung, the takeaway is simple: travelers want flavor and creativity, not default grilled chicken. The opportunity lies in working with chefs who understand how to layer spices, textures and cultural influences in ways that travel well in an airport setting. Viral Moments with Purpose Social media continues to shape expectations, but the most successful viral moments are rooted in authenticity. Paradies Lagardère has found that nimble, culturally‑aware activations resonate far more than gimmicks. During Taylor Swift’s Eras tour, Vino Volo locations in select airports introduced pink, glitter‑forward cocktails inspired by the artist’s music. The drinks quickly found their way onto Instagram and TikTok, not because they were forced, but because they tapped into an existing emotional moment for travelers. Cheung emphasizes that these moments cannot always be planned months in advance. The key is having teams empowered to respond to what travelers are already excited about, whether that is a concert, a sporting event or a citywide celebration.

The Human Touch Still Matters Technology is firmly embedded in airport dining but is no longer the headline—QR codes, pay‑at‑the‑table systems, and self‑order kiosks have become expected conveniences, especially for Millennial and Gen Z travelers. Heading into 2026, it’s clear that technology should complement, not replace, genuine hospitality.

Cheung notes that airports remain inherently stressful environments. Even the most tech‑savvy traveler may crave a moment of warmth or reassurance before a flight. The same guest might opt for minimal interaction while finishing a presentation, then later seek a

Alice Cheung

conversation with a bartender to mark the start of a vacation or the close of a business deal. Paradies Lagardère’s service model is designed to accommodate both, offering choice rather than forcing a single experience. That flexibility reflects a deeper understanding of traveler psychology—an understanding that comes from years of operating at scale while remaining attentive to individual moments. Chicken Leads the Protein Conversation Protein‑forward menus aren’t new, but the popularity of chicken‑based concepts continues to accelerate. While burgers still top airport concessions, chicken is rapidly closing the gap thanks to its versatility, cost efficiency, and ability to carry bold flavors that appeal to today’s travelers.