USA. Avolta company Hudson has opened what it hailed as an ‘industry-first’ hybrid concept at Oakland San Francisco Bay Airport, combining well-known Oakland-founded hospitality brand Trader Vic’s and high-end grocer Plum Market.
Located post-security in Terminal 2, the 6,000sq ft, 136-seat Trader Vic’s outpost offers a full-service restaurant and bar experience featuring signature cocktails and island-inspired cuisine.
The menu includes both familiar items such as tuna poke and the Hawaiian ham and egg press, plus new additions like Crab Rangoon, Maui Waui Shrimp and an OAK-exclusive cocktail, The Rooted Road, inspired by another Oakland-born culinary creation, Rocky Road ice cream.
Travellers can shop a selection of Trader Vic’s mugs, merchandise, and retail items, including OAK-exclusive T-shirts, magnets, keychains, and other keepsakes, bringing together dining and retail in one location.
Complementing the restaurant, the adjacent Plum Market offers fresh, natural, organic and locally-sourced foods through hot meals and grab & go, including made-from-scratch entrées, fresh salads, artisan sandwiches and gourmet soups prepared fresh daily.
A selection of regional specialities, local craft beverages and packaged artisan snacks showcasing Northern California producers bring a sense of place, while a collection of healthy trending snack and drink brands and travel-friendly over-the-counter essentials and personal care items are also available.
Connected by a shared seating area, the hybrid concept allows travellers to combine a sit-down meal, grab & go purchases, local retail products and travel essentials in an integrated space, noted Avolta.
“We’re proud to partner with Trader Vic’s, Plum Market and OAK to bring a genuinely distinct dining option to Terminal 2 that also complements the airport’s existing food & beverage programme,” said Avolta President & CEO, North America Steve Johnson.
“As we grow our portfolio of hybrid concepts, Plum Market and Trader Vic’s at OAK prove that airport food & beverage can serve travellers in the moment — whether they have just a few minutes to spare and want a chef-crafted meal on the go or they have time to linger and take in the full experience.”
“These new concepts showcase what makes Oakland and the Bay Area special,” said Port of Oakland Director of Aviation Craig Simon. “Trader Vic’s is one of Oakland’s most recognisable hospitality brands, while Plum Market brings an outstanding collection of fresh, locally sourced, and chef-crafted offerings. Together, they create an elevated dining experience that reflects our commitment to providing travellers with local flavour and exceptional customer experience.”
“Opening at OAK is incredibly meaningful for us,” said Trader Vic’s Hospitality Group CEO Rhett Rosen. “Trader Vic’s was born in the Bay Area, and this new location gives us the chance to welcome travellers with a taste of that original spirit before they take off. It brings together everything people love about Trader Vic’s — great cocktails, flavourful food, warm hospitality and a little sense of escape — in a place that connects Oakland to the world.”
“We are thrilled to bring Plum Market to Oakland San Francisco Bay Airport and serve the millions of travellers passing through the Bay Area,” said Plum Market CEO and Co-Founder Matt Jonna. “Our goal is to redefine airport dining by offering clean, wholesome, chef-driven choices that travellers can feel good about enjoying, whether they have a quick layover or time to relax before boarding.” 
