USA. As airports sharpen their focus on inclusivity, passenger personalisation and untapped commercial demand, Philadelphia International has become home to a US first.
The opening of PKS Kosher Market in Terminal A-West marks the debut of America’s first fully dedicated kosher and halal grab-and-go airport concession, a concept designed not only to provide for underserved travellers but also to prove that specialised dining can thrive in the mainstream airport environment.
In this interview with our Senior Business Editor Mark Lane, PKS Airport President Allan Bailey discusses the journey behind the launch, the commercial opportunity he believes airports have overlooked for years and why Philadelphia is only the beginning for the ambitious young operator.
When Philadelphia International Airport opened PKS Kosher Market in Terminal A-West this month, it marked more than the debut of a new food & beverage concession.
The launch represented the first fully dedicated kosher and halal grab-and-go concept in a US airport, a milestone that signals how airports and partners are increasingly rethinking inclusivity, passenger demographics and commercial opportunity.
The 240sq ft concept, operated by Prime Kosher Sports (PKS) under a five-year agreement, offers certified kosher and halal fresh meals, snacks and beverages in a compact, convenience-led format tailored to the demands of airport travel.
A clear market gap
For Allan Bailey, President of PKS Airport, the opening is the culmination of more than two years of persistence, education and relationship-building within the airport concessions sector.
Speaking to The Moodie Davitt Report, Bailey says the project was driven by a clear market gap that has long gone unaddressed in US airports.
“Currently, PKS operates many of the kosher food concessions throughout New York and New Jersey sports stadiums, but PHL represents both our first airport location and the first true exclusive kosher food establishment in any US airport,” he reveals.
“Despite significant existing demand, many of these travellers are not currently spending nearly as much as they potentially could if offerings were fully optimised.
“This concept has the ability to unlock entirely new customer segments and revenue streams for terminals without cannibalising existing concession concepts.”
The market officially opened on 14 May, serving a diverse mix of international and domestic passengers. Its menu includes grilled chicken Caesar wraps, falafel wraps and plates, smoked turkey sandwiches on pretzel buns, salads and a wide assortment of kosher-certified snacks and beverages.
Wide appeal
Bailey stresses that the proposition is designed to appeal far beyond strictly kosher consumers.
“Our goal is to establish a commercially successful brand that appeals broadly to all passengers,” he explains. “We will not succeed solely by catering to kosher consumers, and early sales data already indicates that the majority of our customers can come from the wider public.
“However, we also anticipate capturing significant demand from both kosher and halal travellers, communities where demand remains substantial and underserved.”
That broader positioning is central to PKS Airport’s strategy. Alongside kosher and halal certification, the offer includes vegetarian, vegan, gluten-free and allergy-conscious products, aligning with wider consumer trends toward dietary transparency and specialised food options.
Bailey believes airports are increasingly recognising that these concepts are not niche add-ons but commercially viable mainstream propositions.
“The larger opportunity becomes even more compelling in terminals with higher concentrations of kosher travellers,” he notes. “This project is intended to test whether kosher concepts can successfully integrate into mainstream airport retail while fulfilling the needs of all travellers without sacrificing quality, operational efficiency or price competitiveness.”
Persistence pays off
Getting to this point, however, was far from straightforward. Bailey describes securing airport entry as one of the company’s greatest challenges, particularly as a young operator without previous aviation retail experience.
“There were multiple hurdles,” he says. “The first was getting terminals onboard with the concept. While many terminals recognised the demand, the question was always how to effectively implement it.
“Special recognition goes to PHL for giving us the first real opportunity. I have been actively working on making this happen since early 2024. Through extensive conversations, pitches and persistence, we made significant progress, and we hope to secure additional projects in the near future.”
Another challenge was translating PKS’s success in high-volume sports venues into credibility within the airport environment.
“We had to rely on our proven street-side operational success as evidence that we could operate efficiently and professionally in an airport setting,” Bailey says.
The process also required Bailey himself to develop a detailed understanding of airport concessions, RFP structures and terminal partnerships.
“As a young entrepreneur, understanding airport retail, terminal structures, RFP processes and concession relationships required substantial effort,” he reflects.
“Prior to graduating from New York’s Port Authority Institute of Concessions programme, I had already developed relationships with every New York terminal and engaged with them extensively.
“Positioning ourselves for opportunities, submitting competitive RFPs and successfully launching operations has been a major achievement.”
That persistence included pursuing two earlier airport kiosk opportunities that ultimately did not materialise. Bailey explains the experience nevertheless proved invaluable.
“The knowledge gained throughout this process has become proprietary expertise that I intend to leverage in order to help bring additional valuable concepts to my community in the future,” he says.
Streamlined model
Operationally, the current Philadelphia model is intentionally streamlined. All food is prepared offsite, allowing the concession to maintain strict kosher certification while preserving the speed expected in an airport environment.
“This store is structured as a full grab-and-go concept with a unique variety of snacks not typically found in airports, so speed and efficiency are not materially impacted,” Bailey explains. “Kosher certification itself does not negatively affect operational speed.”
The company is already exploring how the model could evolve.
“We also have the capability to introduce a hot food and full-service concept in airports down the line,” Bailey says. “That could include hot dogs, pulled beef, hot pastrami, knishes, grilled chicken, wraps, salads and unique candy offerings.”
Future hot-food operations would require some adaptation to maintain the highest standards of kosher certification.
“For any future hot food concepts, the kitchen would need to close on Saturdays in order to maintain the highest level of kosher certification, similar to Chick-fil-A’s Sunday closures,” he says. “However, grab-and-go and snack offerings can remain operational.
“While some terminals may initially view this as a challenge, the demand, sales per square foot and minimal competitive overlap can ultimately make kosher concessions a highly attractive commercial opportunity.”
Bailey adds that PKS intends to maintain both kosher and halal certification standards moving forward.
“It is important to note that we will maintain the highest level of kosher and halal certification, ensuring that no customer group is excluded,” he comments.
The location of the inaugural airport outlet was also carefully considered. According to Bailey, Terminal A-West’s broad demographic mix made it an ideal proving ground.
“Terminal A-West is an excellent terminal,” he says. “It serves Caribbean routes in the morning, domestic routes during the day and European destinations at night, providing a highly diverse customer base.
“This broad passenger mix allows us to serve both travellers with dietary restrictions and the general public seeking differentiated, high-quality offerings.”
Platform for scaling
Asked whether the launch was intended as a platform for scaling, Bailey replies: “Yes, absolutely. There are several target terminals that I believe would be an ideal fit for this concept.”
For Bailey, the wider significance of the opening extends beyond one concession footprint. It reflects a broader evolution in how airports think about foodservice inclusivity and unmet passenger demand.
“As a smaller company, we are highly adaptable to passenger needs and requests, and we can introduce new products in a matter of days,” he contends.
Ultimately, Bailey believes the success of PKS Kosher Market will be measured not only by its cultural relevance but by its ability to demonstrate that specialised dining concepts can also deliver strong commercial returns in mainstream airport environments. 
