Travelers psyched by the purchase of cheap airplane tickets and discount hotel rooms often become frustrated when they arrive at the airport in plenty of time because of the anticipated time it takes to get through security only to find soggy pizza and greasy burgers as their food choices. Over $3 billion was spent on food and drinks at airports in 2009. Fortunately a growing number of airports are expanding customer choices when it comes to menu choices.
Delta opened four of 13 planned new eateries at its La Guardia terminal in August, which will include a gourmet food hall where visitors can customize their pizza, order a porterhouse steak or enjoy raw oysters at an oyster bar. Los Angeles International airport is planning to offer a wide array of new restaurants when its terminal renovations are completed. Chicago chef Rick Bayless, famous for his Mexican restaurants in downtown Chicago, recently opened two new restaurants at OHare.
There are an increasing number of airport restaurants offering local fare (food found at downtown city restaurants) such as Dish DLish at Seattles Sea-Tac airport and Salt Lick BBQ at Austin-Bergstrom international airport.
In many instances the same companies are running the concessions at airports, but they have improved their fares by partnering with local eateries and chains to bring a taste of the city to the airport.
Historically, all of an airports concessions have been contracted one to a single client. Fortunately many such contracts have expired and airports are bringing in new vendors, often contracting with multiple vendors to encourage greater selection and competition.
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