Airport Business

AUG-SEP 2018

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August/September 2018 airportbusiness 33 CONCESSIONS Beverage Program category was broken down into large, medium and small hubs. The winning presentations showed the judges a mix of great photos, maps and details about the changes in their program, but tops in the category was George Bush Intercontinental Airport. It got kudos for the big transformation of Terminal A. Second place went to DFW, praised for refreshing a terminal — Terminal D — that was already looking pretty good. Third place went to JFK’s Terminal 4, which we felt did a nice job in balancing eateries ranging from Dunkin Donuts to The Palm Restaurant. In the medium hub category, Dallas Love Field came in first place for pairing “Distinctly Dallas” eateries like Whataburger with national brands like Chick-Fil-A. Houston Hobby Airport, which came in second, was lauded for a major upgrade of its food and beverage offerings, including offering gluten-free and healthy food options. Louisville International won in the small hub category for its mix of pre- and post-security food options, including Book & Bourbon Southern Kitchen, which showcases one of the region’s favorite adult beverages. The best new food and beverage quick-serve concept went to Thai Express at Calgary International Airport. The judges were impressed with how travelers can get an authentic Thai meal made fresh to order at the airport’s transborder and international terminals. Second place went to Cafe Con Leche at Tampa International Airport, a Cuban coffee spot that’s been in business in the city since 1905. Third place went to local favorite Blue Star Donuts at Portland International Airport, praised for bringing locally sourced and unique treats to its pre-security location. Seventeen airports put in submissions for best new food and beverage full-service concept. Top honors in this category went to Book and Bourbon Southern Kitchen at Louisville International Airport, a concept created by HMSHost specifically for the airport that showcases brands like Buffalo Trace, Jim Beam, Bulleit and Woodford Reserve. Lift Bar & Grill at Vancouver International Airport won second place for its focus on fresh seafood paired with a mix of Canadian and international wines. Third place went to Hickory, an authentic barbecue restaurant at DFW that operates a full-sized wood smoker. As airports continue the trend of bringing in local concepts, the judges had 21 submissions to review in choosing the best. It was difficult, because there were so many strong competitors. But the clear winner was Angel Food Bakery at Minneapolis-St. Paul International Airport. The airport outlet of this local favorite features donuts, cupcakes coffee and other bakery treats — plus there’s a large glass window where you can watch them all being made. Second place went to I Vini, an Italian market and wine bar at Austin-Bergstrom International Airport. And third place went to Vin Room, a wine bar at Calgary International Airport. The best retail program winners were chosen in the large and medium/small hub categories. DFW again took top honors, this time for Terminal A, thanks to what the judges called a good mix of local and national brands. The judges felt that the second place winner, George Bush, had nowhere to go but up. The third place winner was Vancouver International Airport. Louisville International Airport won in the medium/small hub category for its great presentation and strong mix of retail outlets in a small space. In the best innovative consumer experience or concept practice, 12 airports submitted options to keep travelers busy while waiting for their flight. The clear winner was the Hollywood Theater microcinema at Portland International Airport. The airport took an old business center and turned it into a 17-seat theater where travelers can watch short movies from regional filmmakers. Thai Express at Calgary International Airport allows travelers can get an authentic Thai meal made fresh to order at the airport's transborder and international terminals. MTY Food Group Inc. Best New Consumer Service Concept 1st Place: Mobile Point of Sale (mPOS), Paradies Lagardère 2nd Place: Ser ver Pager System, Paradies Lagardère 3rd Place: Be Relax Spa, Washington Dulles International Airport (Operated by Be Relax) Best New Food and Beverage (Full-Service Concept) 1st Place: Book & Bourbon Southern Kitchen, Louisville International Airport (Operated by HMSHost) 2nd Place: Lift Bar & Grill, Vancouver International Airport (Operated by SSP Canada) 3rd Place: Hickory, Dallas Fort Worth International Airport (Operated by Paradies Lagardère) Best New Food and Beverage (Quick-Service Concept) 1st Place: Thai Express, Calgary International Airport (Operated by MTY Group) 2nd Place: Café con Leche, Tampa International Airport (Operated by SSP America) 3rd Place: Blue Star Donuts, Portland International Airport (Operated by Blue Star Donuts) Hollywood Theater at Portland International Airport used an old business center and turned it into a 17-seat theater where travelers can watch short movies from regional filmmakers. Portland International Airport Book & Bourbon Southern Kitchen showcases one of the region's favorite adult beverages at Louisville International Airport. HMSHost

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