Airports
Interview: FAB Award winner, Avolta Chef Vengopal Bharathan – “Unhurried food, served in a hurry”
Celebrated culinary leader Vengopal Bharathan reflects on authenticity, innovation, sustainability and developing the next generation of chefs for Avolta at Bengaluru Airport.
At Shannon Airport, Irish whiskey is a true destination category with an enviable range from all parts of the island, as our latest images show.
Celebrated culinary leader Vengopal Bharathan reflects on authenticity, innovation, sustainability and developing the next generation of chefs for Avolta at Bengaluru Airport.
Following the leadership transition announced in March, Dugar takes over amid an ongoing restructuring of the regional business and a renewed focus on strategic priorities.
The six-month Terminal 3 display builds on Zeekr’s earlier vehicle showcase at the airport, introducing an expanded experience centre where passengers can explore its latest models and technology.
The latest edition of The Moodie Davtt Newsletter brings together major commercial developments, innovative brand activations and inspiring industry initiatives from across the global travel retail community.
The opportunity covers two units: a 25sq m space in the Arrivals Meeters and Greeters Hall on Level 5, and a 111sq m unit in the Departures Southwest Concourse on Level 6.
The immersive campaign introduces Balblair’s new brand concept in London Heathrow Terminal 3, with further activations planned at Gatwick and Manchester airports.
From its first Café Tre Volo outlet to an expanding portfolio of food & beverage venues, the collaboration has evolved alongside Perth Airport’s changing passenger needs.
“With each step forward, VDF aspires to bring duty-free shopping in Vietnam closer to the standards of the world’s leading travel retail destinations, right at the country’s international gateway,” the company pledges.
Revenue grew by +5.1% excluding the North Asia region, which was affected by the continued reduction of the store network in China.
Mercato by Gio, Bento Sushi, Rincon Cantina and Sambazon will bring Italian, Japanese, Mexican and health-focused options to the eclectic SSP line-up in the terminal, adding to four previously announced concepts.
“Luxury is not necessarily defined only by traditional categories, but also by products that combine innovation, design and a genuine improvement to everyday life,” says ATÜ Duty Free President and CEO Ersan Arcan.












