Airport Business

MAY 2017

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CONCESSIONS 34 airportbusiness May 2017 burger joint Squeeze Inn and Iron Horse Tavern in Terminal A. Edmonton International Airport won second place for places like Harvey's for burgers, Caffe Sorrentino and Cookies By George. In the small category, Madison, Wisconsin's Dane County Airport won for having a modest offering that packs a punch under the Wisconsin Marketplace banner. Restaurants include Ancora Artisan Coffee & Tea, which roasts onsite, the Mad Town Gastropub and Metcalfe's Local to Go and restaurant that showcases local brands. Under Best I nnovative Consumer Experience Concept/Practice , the hands- down winner was Squaw Valley/Alpine Meadows Mountain Concierge at Reno- Tahoe International Airport. The store offers a life-size cardboard cut-out of Olympic skier Jonny Moseley and customers can buy ski tick- ets and locally branded ski merchandise, pick up season passes ordered online, take virtual mountain tours, get information on local resorts and relax in a Tahoe-centric guest lounge. The judges felt it was a great use of the space and that other airports could adapt the concept to offer a similar service. Second place was Hartsfield-Jackson's pre-security Taste of Atlanta event, where passengers could get food samples from some of the airport's eateries. Third place was Dallas/ Fort Worth's DFW Military Exodus for the Holidays, with concessions and retail outlets open for 24 hours offering special services for military members on their way home. In August, I wrote a story about the rise of independent airport lounges, which included the winner of Best New Consumer Service Concept, Escapes Lounge, for its outlets at Oakland International and Bradley airports. The judges praised the company for bringing the lounge concept to airports that might not have airline lounges (although Bradley does have an American Airlines Admirals Club). And while Escapes was a worthy winner, we would have liked to see more entries in this category. T he Best New Food & Beverage Concept - Full Service has become very competitive, and it was difficult for us to choose three winners. First place went to OTG Management's Saison at Newark- Liberty International Airport in Terminal C. The judges felt like the restaurant makes customers feel like they're eating in a French bistro. It was a battle, but Rock & Brew at Los Angeles International Airport's Terminal 1 was second and RumFish Grill in Tampa International Airport's Airside C terminal was a close third. If we had an honorable mention, it would have gone to Osteria by Fabio Viviani (a popular "Top Chef" contestant) at LAX. We had another strong competition and a clear winner in the Best New Food & Beverage - Quick-Serve category: Angel Bakery and Donut Bar at Minneapolis-St. Paul International Airport. The bakery, run by a mother-daughter team, is a version of the pop- ular local restaurant Hell's Kitchen, which also has an on-site bakery. It features an open kitch- en that allows travelers to see the bakers and work and the baked goods are not your normal pre-packaged items -- they're craft donuts, cre- ative cupcakes and baked-from-scratch cookies. Grindhouse Killer Burgers at Hartsfield- Jackson was a strong second place for bring- ing a popular local concept known for amazing hamburgers and milkshakes to the airport. Wow Bao at Ronald Reagan Washington National Airport was our third place pick. The judges were impressed with the number and the quality of the entries in the Best New Local Concept category. Again, it was a tough call, but we chose Portland International Airport's The Country Cat Dinnerhouse and Bar for successfully bringing a very popular local concept to the terminal. It was also lauded for having a very visually striking grab-and-go food area attached to the restaurant. Second place went to Kapnos Taverna, a concept created by "Top Chef" contestant Mike Isabella for Reagan National Airport. And third place went to Hurley's, an outpost of a popular local OTG Management's Saison at Newark-Liberty International Airport in Terminal C won Best New Food & Beverage Concept. OTG Management

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