Delicious food can be found in the airport! If your in the mood for a mouth watering grilled cheese topped with caramelized onions and spiced ripe tomato soup it can be found at Gate 55, Terminal 2 in San Francisco International Airport (SFO). How convenient, huh!
Don’t stop there Cat Cora’s Kitchen can add to your cheese fantasy with cheddar, feta, and grilled sourdough yummy! Perfect to keep your appetite satisfied for a long time. Airport food has gone above and beyond with celebrity chefs’, sit in restaurants, farm-fresh ingredients, and expense-account-quality wines. This new trend has quickly caught on to social media sites. In addition, surveys can help you find healthy food in the airport. These eateries help create an image and identity that will stick with the airport traveler.
Gourmet treys have become a major hit through airport dining because they’ve appealed to all expense-paid business trip customers. Several travelers are expert food critics and travel to find the best of the best so why not start at the airport. To make it easier, the check-in and security provide ample time to scope the airport for the perfect restaurant to enjoy. They hope to create a more local environment at the airport not just a pit stop.
Higher quality food equals an expected increased revenue, which leads to the replacement of fastfood into traditional restaurant businesses. OTG Management, which operates in 10 airports across the United States and Canada, says that this replacement has boosted sales-up to 50%. Travelers tend to veer towards eating out, which can be transferred to thinking they will do the same at an airport.
Travelers like a sense of adventure. Taste of Milly City Tavern in Minneapolis-St.Paul International Airport has none other than bison tartare on a seasonal menu. He supported his menu item with the statement, “ We operate restaurants inside of an airport, not airport restaurants.”
Restaurateurs have more restrictions however in the airport. They have limited storage and cooking space, their customers want their food quick, they must screen any delivery, and an open-flame is usually a no-no. They claim their higher prices are similar to regular prices at any other restaurant back home.
Roger Berkowitz chief executive of Boston’s Legal Sea Foods was one of the first and opened at Logan International Airport two decades ago. Initially, he didn’t want to open a restaurant in the airport because the other food he found to be expensive and ok in taste. He said, “I didn’t want that kind of image.” But the airport lured him in with a good offer. In his mind, he felt he should offer inexpensive food, but pleasantly found out that people who travel didn’t mind to spend money. His menu included delicious irresistible lobster rolls, crab cakes and tuna burgers that could quickly be made. He griddled the fish.
The best spot to put your airport restaurant is by airlines with delays and cancellations. As a restaurant owner you can sign a license agreement with a concession operator and put them in charge of any regulation and requirement. , unlike Berkowtiz who wanted control over the restaurant.
The mayor’s office of Chicago wanted to include celebrity chef Rick Bayless at the opening in O’Hare International Airport, but weren’t successful. However, Mr. Bayless’s Frontera Restaurant now have three licensed locations at O’Hare.
Urban Taco, a sit-down restaurant in Dallas-Fort Worth International, configured a plan to make quicker but healthy food. The licensed business owner, Gina Puente, reduced the amount of fat and salt placed in each dish to make a healthier option. The company also mixes its ingredients to accommodate the limited amount of space that is available.
Austin-Bergstrom International Airport chose to showcase local restaurants throughout their airport instead of chained restaurant businesses. Can you believe there is no Starbucks to be found!
The Salt Lick, is a well liked local barbecue place cook their meat at a different location, Driftwood, Texas then reheat to serve. They sold more than 55 tons of brisket at Austin International airport. In 2013, their best sales totals were posted.
SFO hasn’t reached as a high of a sale on the regional level, but close. The National chain make up only 5.5% of current sales. This is due to higher-quality food being more expensive so the average bill is higher.
Here are some favorites to name a few Urban Taco’s chicken tinga and Dos Equis Amber barbacoa tacos at DFW, Legal Sea Foods has chowder and crab cakes in Boston or Philadelphia, barbecue beef rom Salt Lick and you can top it off with Amy’s Mexican vanilla ice cream.
An amazing meal can be found at 8e Ciel the salade gersoise at the airport in Toulous, France. Any duck creation on greens is about $26. They also have regional cuisine controlled by chef Michel Sarran. I love French food!
If you are in the mood for an American favorite you can find a hot dog roller at Dallas Love Field. Make sure you try the char-dog at Gold Coast Dogs at Chicago’s Medely Airport.
For more information and check out the video: http://online.wsj.com/news/article_email/SB10001424052702303465004579322690270418718-lMyQjAxMTA0MDEwNjExNDYyWj