Airport Experience® News - Pre-Conference Issue 2026

What sets Paradies Lagardère apart heading into 2026 is not just trend awareness, but disciplined execution. One example gaining attention is black sesame. With matcha now mainstream, black sesame offers a nutty, lightly toasted profile that feels both modern and comforting. Cheung sees potential for black sesame across categories, from pastries and desserts to beverages and coffee applications, provided it aligns with each brand’s identity. That restraint is intentional. Trends are evaluated quarterly, with adoption driven by culinary enthusiasm and guest experience rather than hype alone. Leadership Grounded in Insight What sets Paradies Lagardère apart heading into 2026 is not just trend awareness, but disciplined execution. Cheung’s culinary lens and McCarthy’s beverage expertise are informed by constant feedback loops including menu reviews, guest behavior, sales data and frontline observations. Together, they reflect a Dining Division that understands airport dining is no longer about shortcuts. It is about offering travelers choice, quality and moments of connection, whether through a perfectly balanced cocktail, a globally‑inspired chicken dish or a simple, genuine interaction at the bar. As airports continue to evolve, Paradies Lagardère’s approach suggests the future of food and beverage will be defined less by what is new and more by what is done well with intention, flexibility and a human touch.

Across categories, premium mixers, clean citrus and fresh garnishes became table stakes. For 2026, McCarthy anticipates growth in functional, lighter cocktails built around botanicals, clarified citrus and better‑for‑you profiles. Smaller‑format tastings such as half‑ pours, mini‑flights and pairing boards will allow guests to explore without committing to a full drink, an important consideration in a travel environment. A Stronger Sense of Place Both Cheung and McCarthy point to regionality as a defining theme. Travelers want to get a sense of place, even if only briefly. Hyper‑local chefs, regional ingredients and partnerships with nearby wineries, breweries and distilleries help create that sense of place authentically.

Charcuterie Boards, Reimagined for Travel

Taylor Swift Themed Cocktails

Few formats suit airports as naturally as the charcuterie board, and the category isn’t slowing so much as evolving into more varied, customizable formats that deliver regional flavor. Vino Volo remains the leader with wine‑paired boards in a relaxed setting, while portable “snack bentos,” to‑go boards, and shareable mini‑boards are gaining traction for gateside dining and in‑flight snacking. These options offer protein, speed, and easy transport while letting travelers mix local cheeses, cured meats, and regional accompaniments. Paradies Lagardère reviews menus quarterly with brand partners and uses insights from high‑performing locations to guide rollouts, and as Cheung looks to 2026, charcuterie’s momentum is becoming more diverse and customizable. Beverage Trends: Balance over Bravado sweet, novelty‑ driven cocktails. While faddish drinks had their moment, travelers are increasingly gravitating toward balance, transparency and quality. In 2025, elevated low‑ and no‑ABV cocktails gained meaningful traction, offering spirit‑free builds that still deliver complexity and craft. Wine drinkers leaned into discovery through passport‑style flights and limited‑ time pours inspired by global regions. Brittany McCarthy On the beverage side, McCarthy sees a clear shift away from overly

Rosemary Honey-Glazed Salmon Mattison’s @SRQ

National celebrity chefs may once have driven headlines, but today’s guests respond to operators who are present, invested and connected to their community. That shift aligns naturally with Paradies Lagardère’s operating philosophy, which emphasizes long‑ term partnerships and local relevance over one‑size‑fits‑all concepts. Flavors to Watch in 2026 As menus evolve, the focus is moving away from ingredients that appear everywhere toward flavors that genuinely enhance a dish.