USA. Global restaurateur HMSHost has celebrated the opening of its second Southern Grounds café at Jacksonville International Airport.
Located pre-security, the new chef-driven coffee house offers visitors an expanded food menu, a fully licensed bar and sweet treats from the local Blueberry Artisan Bakery.
The luxury coffee shop is one of a raft of new openings at the Florida airport for HMSHost, which have recently included fast-casual food joint BurgerFi and a sandwiches and salads restaurant called Firehouse Subs.
The first Southern Grounds opened in Jacksonville Airport Concourse A in February 2022 as part of a ten-year contract valued at approximately $60 million that Jacksonville Aviation Authority (JAA) awarded to HMSHost and Airport Concessions Disadvantaged Business Enterprise (ACDBE) joint venture partner Lee Wesley.
“Airports have an opportunity to highlight the local food and beverage experiences that best represent their communities,” Jacksonville Aviation Authority (JAA) CEO Mark VanLoh said. “As a beloved coffee house with several locations throughout Jacksonville, Southern Grounds is a perfect fit for our terminal.”
Open from 5am to 9pm daily, the latest branch of Southern Grounds introduces some allergy and food intolerance-conscious new menu items such as flourless hazelnut bites and a gluten-free, vegan chocolate cake. The expanded all-day menu boasts everything from benedicts and burgers to salads, sandwiches, pitas, and tacos ― providing guests plenty of options.
Additionally, for the first time, visitors to Southern Grounds can enjoy an expertly crafted cocktail pre-flight or upon their arrival in Jacksonville, like an expresso martini made with Southern Grounds’ espresso, Wheatley vodka, Caffè Borghetti espresso liqueur, Reàl vanilla, and espresso beans, or a Sparkling Guava Margarita made with Don Julio Blanco tequila and grapefruit soda.
“Traditionally, being in transit has been the least enjoyable part of travel. With our partnership with HMSHost and JAA, we aim to change that with a sense of community, a sense of place, a great cup of coffee, and a relaxing, customer-centric atmosphere,” said Mark Janasik, owner of Southern Grounds and the Blueberry Artisan Bakery. 
FAB EZINE SET TO RETURNThe Moodie Davitt Report is delighted to announce the return of the FAB eZine, a standalone digital magazine dedicated to airport and other travel-related food & beverage views, news, trends, tastes, people, product and principles. Initially quarterly, beginning in Q4 2023, The FAB eZine will devote year-round coverage to the burgeoning airport food & beverage sector, including broader hospitality services such as hotels and lounges.  The FAB eZine will complement the annual Airport Food & Beverage (FAB) Conference & Awards and our already extensive F&B and hospitality coverage on The Moodie Davitt Report.com and in The FAB Newsletter.  Elişa Roche has been appointed Editor-in-Chief, bringing a rare combination of culinary and journalistic excellence and experience to the role. Elişa trained as a chef as part of ‘Jamie’s Kitchen’, a British TV show watched by millions and fronted by celebrity chef Jamie Oliver. She went on to work as Chef de Partie at some of London’s top Michelin-starred kitchens, e.g. Fino (now Barrafina), The Ivy and Bambou. Cooking later turned to food writing and presenting, most recently as overseeing editorial partnerships at Food Matters Live. Elişa was also Host and Producer of award-winning B2B podcast ‘Career Conversations’, encouraging young people into the food & drinks industry. *For editorial enquiries please contact Elişa Roche at Elisa@MoodieDavittReport.com. For advertising please reach out to Martin Moodie at Martin@MoodieDavittReport.com |
