INTERNATIONAL. Welcome to FAB eZine – the world’s only media focused on airport (and other travel-related) food & beverage.
If you think about Hong Kong right now, you will inevitably think of the ongoing protests taking place there. Aside from the political and social impact, travel and tourism has “collapsed”, in the words of analyst ForwardKeys. At Hong Kong International Airport though, several impressive openings in the food & beverage space have offered plenty of cause for optimism about the airport’s commercial future.
From Wolfgang Puck’s first location in Hong Kong to a pair of Michelin-starred Cantonese and Shanghai restaurants, five spectacular new restaurants have added diversity and distinctiveness to the food & beverage offer at one of Asia’s most commercially progressive hubs. We showcase the exciting new launches.
Elsewhere in this issue, we go behind the scenes as a dynamically different type of food hall takes shape at Brisbane Airport, courtesy of SSP and Queensland-based DCB Developments.
We also see how OTG, so synonymous with innovation, has evolved its offerings according to customer needs at LaGuardia Airport. Discover how Rick Blatstein and his team have introduced some compelling New York chef-driven F&B options in the first of four new concourses.
In a strong opinion piece, Nick Goddard-Palmer, Co-Founder of travel retail consultancy Hunter Palmer – Global Retail Solutions, assesses new solutions, trends and innovations in the beverage industry – and asks whether airports are ready to embrace them.
We also profile Areas’ Urth Caffé & Bar at Los Angeles International Airport in our regular FAB winners section, and round up the travel F&B sector’s best new openings, innovations and events.
Please enjoy this edition of FAB eZine with our compliments.
