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Reinventing Airport Food

airport food

Erik Wolf, President of the World Food Travel Association points out, “Eating well on the road enhances the travel experience in many ways. Food is a basic need and everybody has to eat, therefore food has universal appeal.”

Considering that airports are the first and last impression of a destination, creating a memorable and positive experience is important to destination marketing. An airport is a gateway, reflecting a sense of place when done right.

Frank Sickelsmith, formerly an executive with HMSHost which operates more than 100 airport concessions, remarked, “Airports want iconic brands from the local market.”

The farm-to-terminal movement has equally come to airports across the country, bringing fresh, local produce, meat and other goods to restaurants led by well-known chefs and shops with local culinary specialties.

For example, Chef Dani García holds two Michelin star for his restaurant in Spain and his Dani García DeliBar located at Málaga—Costa del Sol (AGP) serves traditional Spanish tapas along and his signature bull burger made with slow-braised oxtail. Newark Liberty International Airport (EWR) partnered with the most Michelin-starred chef in the world, Chef Alain Ducasse to introduce his French bistro, Saison.

Source: Travel Pulse