USA. Global travel restaurateur HMSHost, part of Avolta, has been awarded a new ten-year contract to open 14 dining concepts at San Antonio International Airport.
The company has also secured a five-year lease extension for the La Gloria restaurant, a Terminal A partnership with Chef Johnny Hernandez which has run since 2012.
The concepts – which will be spread across more than 19,800sq ft – form part of San Antonio Airport’s multi-billion-dollar improvement programme.
HMSHost will partner Hernandez to develop the new culinary programme, which it said will be “a transformative, hyper-local offering that will showcase the rich flavours, flair and culture of the surrounding community through partnerships with even more of San Antonio’s most renowned chefs”.
It noted these chefs will include several recognised by the prestigious James Beard Awards and Michelin Guide.
New concepts to be opened in Terminal A include Chef Johnny’s Mercado; Southtown Market; Tre Pizzeria from Chef Jason Dady; Freight Fried Chicken from Chef Nicola Blaque; and an array of healthy options at Pharm Table from Chef Elizabeth Johnson.
HMSHost will also open a Panda Express location and a proprietary tequila bar. The latter is a collaboration with Hernandez and Herradura.
In Terminal B, the culinary partnership will introduce Southerleigh from Chef Jeff Balfour; 2M Smokehouse from Chef Esaul Ramos, Jr.; The Tasting Room by Becker Vineyards; and Bakery Lorraine, named one of the Top 10 Bakeries in the USA by Fodor’s.
HMSHost will also provide travellers with added dining options from national brands Popeye’s and Dunkin’.
Digital technology will play a key role in the new dining venues, with in-store technology deployed such as OpenTable virtual waitlist, QR code order and pay, self-order kiosks, digital menu boards and self-checkout.
Customers will also be able to enjoy all the benefits of the Club Avolta loyalty programme, gaining access to exclusive offers and cross-promotions.
Avolta North America President and CEO Steve Johnson said, “Every few years, an opportunity presents itself to transform the experience at an airport – and this is certainly one of those opportunities.
“We are proud to be a part of the evolution of San Antonio International Airport and to collaborate with such an exceptional group of chef partners that reflect the culinary diversity of the city.
“Our hope is that through this elevated concessions programme, travellers will choose to fly through or to SAT because the food experience makes their journey as exciting as the destination.”
Chef Hernandez commented, “Nothing makes me happier than being joined by this amazing line-up of award-winning chefs. They represent San Antonio’s best.
“It’s unheard of to have this much culinary talent in any airport, and we are grateful to have airport leadership that values the importance of supporting our local chef-owned businesses.”
City of San Antonio Director of Airports Jesus Saenz said, “San Antonio is a city brimming with culture and cuisine, so to feature these award-winning chefs and their signature concepts at San Antonio International Airport is a culinary victory.
“This partnership with HMSHost and each of these nationally and internationally recognised chefs will elevate the culinary experience in our city.”
HMSHost will operate the new dining venues as joint ventures with multiple Airport Concessions Disadvantaged Business Enterprise (ACDBE) partners. 
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