On location in Barcelona at the Airport FAB + Hospitality Conference and Awards : Moodie Davitt Report

SPAIN. Welcome to our coverage of the 2025 Airport Food & Beverage (FAB) + Hospitality Conference and Awards, held this year in Barcelona, in partnership with host, Spanish airports group Aena.

The conference took place at the Hilton Diagonal Mar Barcelona on 25/26 June, with a sell-out attendance of over 300 registered delegates, who travelled from around the airport F&B and hospitality world.

View the high-class speaker line-up on our dedicated event website here.

FAB 2025 culminated with a glittering Gala Dinner at the Maritime Museum of Barcelona on 26 June. In what is always a highlight of the event, the winners of the eagerly anticipated FAB + Hospitality Awards were announced and presented.

Below you can follow our extensive live coverage of the conference, awards and social events in words and images.

26 June

Revealing the 2025 Airport Food & Beverage (FAB) + Hospitality Awards winners

Incheon International Airport has been recognised with the top honour at the 2025 Airport Food & Beverage (FAB) + Hospitality Awards. The travel hub won the ultimate Airport Food & Beverage Offer of the Year accolade, presented today (26 June) during a memorable gala dinner at the magnificent Maritime Museum of Barcelona.

See the full roll of honour in our story here.

**The Moodie Davitt Report team gather for a commemorative photo to mark the end of a FABulous event**

A special announcement followed the end of the awards ceremony – the 2026 Airport Food & Beverage (FAB) + Hospitality Conference and Awards will take place in Bengaluru, India. Pictured: Aena Airport Managing Director Josep Tarradellas Barcelona-El Prat Eva Valenzuela handed over the baton to Bengaluru International Airport Limited Vice President Commercial Development Pravat Paikray with a Gaudí-inspired artwork.

**Pravat Paikray presented Mysore petas (traditional Karnataka turban), garlands and scarves to Martin Moodie, Eva Valenzuela and Dermot Davitt**

7.30pm Gala Dinner & FAB Awards Ceremony at Maritime Museum of Barcelona

**The night opened with the rhythm and passion of flamenco**

**“Airports must showcase the flavours of the region they serve,” said Airport Managing Director Josep Tarradellas Barcelona-El Prat Eva Valenzuela in her welcome address**

6.30pm Pre-Gala Dinner Cocktail Reception hosted by Avolta

**A sparkling welcome: Guests arriving at the sundowner, ready to raise a glass**

**Whimsical canapés brought colour and creativity to the drinks hour**

4.30pm 2025 FAB Superstars Awards winners revealed

Exceptional frontline and back-of-house employees in the world of travel food & beverage were honoured during the Airport Food & Beverage (FAB) + Hospitality Conference finale at Hilton Diagonal Mar Barcelona this afternoon.

The FAB Superstars Awards, now in their fifth year, highlight the doers, the greeters, the people whose small, thoughtful touches and acts of service quietly make passenger journeys more pleasurable and memorable.

Closing out a memorable conference on a high note, Martin Moodie underlines the importance of recognising front and back house F&B teams in his introduction (above) and shares the powerful stories behind the FAB Superstars winners (below).

Introducing the awards, The Moodie Davitt Report Founder & Chairman Martin Moodie said: “In a world of fast-paced terminals and ever-evolving passenger expectations, these are the individuals and teams – the greeters, the creators, the doers – who weave warmth, care and excellence into every interaction.

“Their quiet acts of service, from a heartfelt smile to a perfectly crafted meal, transform passenger journeys and inspire those around them. This is our moment to say, ‘We see you, and we’re endlessly grateful for your extraordinary efforts’.”

See the full roll of honour in our story here.

4.15pm Talking Tenders: London Stansted Airport

Manchester Airports Group has announced a retail and food & beverage tender for London Stansted Airport. The airport is currently expanding its terminal, doubling the airside retail footprint to 21,000sq m of lettable floor area.

London Stansted Airport Retail Director Stephen Martin revealed that the tenders will be rolled out in phases, with the first launching on 25 October and the second on 26 April.

Martin said, “The extension will provide 16,500sq m of total floor area, with 10,500sq m allocated to the retail vertical. Of this space, 60% will be dedicated to food & beverage.”

Stay tuned for our detailed coverage.

London Stansted Airport Retail Director Stephen Martin said, “Our transformation is underway, starting with the peripheral areas of the airport. The next milestone is for autumn 2028, when we’ll serve 38 million passengers through our single-terminal airport. By 2033, we will reach the 43 million cap – which, in the grand scheme of things, isn’t that far off.”

3.40pm Coffee Break hosted by Qatar Duty Free

**Wonderful sweet and savoury treats courtesy of Qatar Duty Free were popular with delegates in the final coffee break of the conference**

3.00pm The great India opportunity

Travel Food Services Chief Operating Officer Gaurav Dewan (left) shared insights into the dramatic rise of premium airport lounges in India, during a session focusing on the country’s rising importance in the travel market. He was joined in the discussion by (from second left) Bangalore International Airport Ltd Vice President Commercial Development Pravat Paikray, Pragma Associate Director Jemima Scott and moderator Dermot Davitt.

Bangalore International Airport Ltd Vice President Commercial Development Pravat Paikray made this eyebrow-raising statement – “our future is in the past”. But all became clear in an engaging presentation about the importance of Indian food culture and gastronomic traditions, applied to the airport space.

Pragma Associate Director Jemima Scott shared rich data into prospects for the Indian travel retail market, highlighting trending concepts such as hybrid retail/F&B and ghost kitchens. “The opportunity for spend in the terminals is limitless,” she said.

2.20pm New Dynamics in Travel Dining

Quick Service Restaurant Platform Chief Executive Officer Alessandro Preda (left) and Avolta Chief Executive Officer Northern, Central and Eastern Europe Walter Seib joined Dermot Davitt to discuss how evolving consumer expectations and technology are transforming culinary experiences in travel

“We’re building diverse and inclusive teams, increasing our offering of plenty of food options, inventing new products for our customers and working with suppliers to develop our menu and operations,” said Alessandro Preda. He also highlighted the concept of ‘food streaming’ that caters to digital natives: “Over 60% of our sales come through digital channels, and with new AI tools we are more agile than ever, responding to our customers’ needs and emerging trends.”

Avolta Chief Executive Officer Northern, Central and Eastern Europe Walter Seib emphasised that travellers truly care about localised F&B offers. Seib said, “The demand for authentic global flavours is on the rise – passengers are looking for traditional recipes and obscure regional ingredients. We especially see a growing interest in African pantry items and Asian packaged goods.”

2.00pm Sandro Bottega interview

There was a joyous and entertaining session on stage this afternoon, as Martin Moodie chatted with the charismatic Italian Sandro Bottega, President of Bottega. He shared his passion for Prosecco and grappa, and the experiences provided by his great F&B venues in airports. Off the back of this great passion, remarkably his company has grown its turnover from €30,000 in 1982 to €96 million in 2024.

12.30pm Day 2 lunch hosted by Travel Food Services

11.30am Marrying Airport Needs and Consumer Desires

Aena Head of Commercial Services, Josep Tarradellas Barcelona-El Prat Airport Anaïs Fabregas highlighted that over 75% of Millennials prefer buying from brands committed to eco-friendly practices. She said, “Millennials tend to choose brands that are eco-friendly and offer ultra-personalised experiences. They also have a mobile-first mindset, expecting everything to be digital and easily accessible at their fingertips.”

Fraport Vice President of Retail Key Account Management Nina Kristin Gür highlighted the convenience-oriented blueprint for the Marketplace, an upcoming 3,000sq m shopping experience managed by Frankfurt Airport Retail. Click here for more details about this project.

“We live in a world where a ten-second TikTok video can either cancel the brand or start a viral trend,” said Dubai Airports Vice President – Commercial Concessions Alison Macdonald. “In our effort to better understand consumer wants and needs, we look at consumer insights to continuously evolve and enhance our programmes. We use a wide range of tools and analyses – from social media sentiment and internet surveys to global trend reports.”

In a Q&A moderated by Dermot Davitt (far right), the panel unpacked how personalisation is redefining the airport F&B experience for Gen Z and beyond. Pictured (from left): Aena Head of Commercial Services, Josep Tarradellas Barcelona-El Prat Airport Anaïs Fabregas; Fraport AG Vice President of Retail Key Account Management Nina Kristin Gür; Dubai Airports Vice President – Commercial Concessions Alison Macdonald; and Heathrow Airport Head of Category – Retail Stephanie Pears.

Heathrow Airport Head of Category – Retail Stephanie Pears said, “Since COVID, more passengers are choosing to engage in our retail and F&B space, but they don’t want to queue. If they have to, they go down the F&B hierarchy to a grab-and-go offer or a meal deal, in which case we have lost that opportunity for a higher average transaction value.”

11.10am SSP CEO Patrick Coveney interview

A terrific session with SSP’s engaging CEO Patrick Coveney has just taken place.

In conversation with Martin Moodie, Coveney spoke candidly on key subjects, including SSP’s status as a pure F&B player in a market often dominated by the big travel retail/F&B hybrid businesses; expectations ahead of this summer’s planned IPO for India’s Travel Food Services (in which SSP is the majority partner); the attractiveness of publicly listed companies like SSP for possible buy-outs; the travel industry’s sustainability challenge, and more.

Read our post-event eZine for a full report of this session.

There was a packed audience this morning for one of the most anticipated sessions of the week. SSP CEO Patrick Coveney talked on the theme of ‘relentless revitalisation’ with Martin Moodie. Discussing the evolution of the SSP offer, he revealed average customer scores have shot up from 3.5/5 in 2019 to an impressive 4.4% in 2025, based on more than 17,000 pieces of SSP customer feedback per month.

10.20am Networking Coffee Break & Exhibition sponsored by Aena

**The exhibition space was abuzz as delegates discovered F&B concepts over Familia Torres wines and Chili’s cocktails**

9.35am Evolving Lounges: Redefining Passenger Experience

In a session moderated by Dermot Davitt, (from left) Airport Dimensions Director of Business Development, EMEA & APAC Nick Redpath; Aspire Lounge Head of Airport Lounges & Hospitality, North America Jorge Da Silva; and Sodexo Live! Chief Operating Officer Airport Lounges, North America Peter Zilper discussed how lounges are evolving into functional, dynamic spaces with a curated food & beverage offer

Airport Dimensions Director of Business Development, EMEA & APAC Nick Redpath dove into the evolving expectations of today’s passengers. He said, “We recognise a shift from the traditional lounge concept to one that balances tailored physical experience with the multifaceted digital one.”

Peter Zilper said, “Technology will shape the future of airport lounge and F&B experiences. There are two key drivers: first, AI and immersive technologies, which are already being implemented; and second, robotics, which allow us to reallocate human resources to front-of-house roles where they can elevate the guest experience. That’s the direction we’re heading – toward premiumisation and genuine human connection.”

9.10am Areas F&B strategy

**The engaging Areas duo join Dermot Davitt to discuss key F&B concepts in the global travel restaurateur’s portfolio**

Areas Concepts & Standards Worldwide Director Mathieu Herrero (left) and Marketing & Business Development Director Mireia Martí were first on stage today sharing insight into the global travel restaurateur’s F&B brand strategy

9.10am Welcome back – FAB Day 2 kicks off

We’re back with Day 2 of our live coverage from Barcelona, with our reporters Ameesha Raizada (left) and Mark Lane poised for action. They will be bringing you pictures and updates throughout the day in the lead up to the FAB + Hospitality Awards grand finale. Below, Dermot Davitt kicked off proceedings.

25 June

6.30pm Opening Cocktail at The Glasshouse, Hilton Diagonal Mar Barcelona

Toasting to the power of partnership: (from left) The Moodie Davitt Report President Dermot Davitt; SSP Spain Managing Director Blanca Ripoll; Aena General Director of Commercial and Real Estate Maria José Cuenda; SSP Group CEO Patrick Coveney; The Moodie Davitt Report Founder & Chairman Martin Moodie; and Michelin-starred chefs Javier and Sergio Torres

SSP Group CEO Patrick Coveney (left) addressed delegates: “We are a family that works across F&B in airports around the world – we all know each other, and we might compete. But every year we come together for FAB to try to make the industry better, ultimately to enhance the passenger experience.” Coveney is pictured alongside The Moodie Davitt Report Founder & Chairman Martin Moodie; and Michelin-starred chefs Javier and Sergio Torres.

**A live cooking demonstration (left) showcased a sunflower-based ice cream sandwich, followed by a raffle draw where winners received goodie bags and signed copies of the Torres brothers’ cookbook**

Pictured from left are 2.0 & Partners Head of Customer Experience Italy Erika Giannini and Head of Hospitality Programmes & Brand Expansion Vittoria Passoni; and The Moodie Davitt Report Founder & Chairman Martin Moodie and Publisher Irene Revilla

Absolutely FAB-ulous: The Moodie Davitt Report team is working arund the clock to make the event a success. Pictured from left are Dermot Davitt, Irene Revilla, Matt Willey, Vincci Chung, Yu Lim Lee, Martin Moodie, Mark Lane, Kristyn Branisel, Sonia Menezes and Ameesha Raizada.

**Guests enjoyed artisanal canapés highlighting Spanish flavours at the sundowner**

**The Royal Bliss bar offered a selection of refreshing, fruit-infused low-alcohol cocktails**

**Plentiful supplies of Iberian ham – a popular food selection for guests**

**Delegates were welcomed to the Opening Cocktail served by SSP**

4.30pm F&B leader interview – Murat Gun, Emirates Leisure Retail

**Emirates Leisure Retail Managing Director Murat Gun joined Dermot Davitt for a discussion about Emirate Leisure Retail’s laser focus on customer service**

**Emirates Leisure Retail Managing Director Murat Gun gave a rousing and entertaining presentation on what he calls ‘customer obsession’ in F&B ahead of an on-stage interview with Dermot Davitt**

4.00pm Networking Coffee Break & Exhibition courtesy of Areas

**Delegates gathered over coffee to unpack the key themes of today’s sessions**

3.15pm Curating Unforgettable Airport Experiences

In a dynamic panel moderated by Martin Moodie, (from left) Aura Dezyne Founder & Principal Designer Payal Khanna and SSP Global Head of Design and Store Formats Jo Pennycuick shared insights on trends shaping airport hospitality

Plaza Premium Group Chief Transformation Officer Mei Mei Song, who joined the panel virtually due to travel disruptions caused by unrest in the Middle East, explored shifting traveller expectations. She highlighted that Gen Z – expected to become the largest airport consumer group within the next decade – prioritises cultural authenticity and places wellness at the heart of their journey.

For Payal Khanna, the 080 lounges are a standout experience at Kempegowda International Airport Bengaluru. She said, “Bringing the Karnataka story to life in the 080 Domestic Lounge, and the India story in the International Lounge, has been the most incredible experience.”

2.30pm Lagardère Travel Retail CEO interview

A superb session saw newly appointed Lagardère Travel Retail Chief Executive Officer Frédéric Chevalier (he takes up the role from 1 July) in a fascinating discussion with Dermot Davitt about blending global, local and proprietary F&B brands in airports.

Underlining the key role of balancing the various types of F&B concessions, Chevalier said: “The balance between the different concepts is critical. It is critical because the dining industry is, out of all the commercial activities in an airport, the one that I believe contributes most to the passenger experience.

“F&B is probably the business in which there is the highest number and duration of points of contact [ahead of duty free and travel essentials].

**Incoming Lagardère Travel Retail Chief Executive Officer Frédéric Chevalier talks airport F&B with Dermot Davitt. Read our story on his recent promotion** **here.**

“It is pretty common to have a client, a passenger, spending 30 minutes drinking a beer, enjoying a burger. This is critical. And on top of that we all have a very emotional relation to food.

“What you eat, in the end, is absolutely fundamental. And this dimension – the quality of what you eat, the quality of your interface with the person serving you, your sandwich, your beer, your coffee, is important.

“And therefore, the contribution of those bars, QSR, burger places, is vital to the experience we, collectively as an industry, want to build in an airport.”

1.30pm FAB lunch hosted by Ontario International Airport

**There’s no FAB without fabulous food**

Moodie Davitt Report Publisher Irene Revilla samples fantastic Torres wines courtesy of Emirates Leisure Retail in the company of Familia Torres Business Development Consultant Salim Isler. Listen out for details of a Torres happy hour later today.

12.15pm The Great Saudi Opportunity

Lagardère Travel Retail Saudi Arabia Chief Executive Officer Mélanie Guilldou and Matarat Holding Company General Manager Commercial Non-Aero Marcus Spahn joined Martin Moodie to take a closer look at the commercial transformation of the Saudi airports ecosystem

Marcus Spahn said, “SSP was the first international F&B operator to join us in 2016, Gebr. Heinemann came to Jeddah in early 2024 while Avolta and Lagardère have joined recently. It is an exciting time to be in the Kingdom of Saudi Arabia – 50,000sq m of new or redesigned commercial areas are being developed and launched across all airports between 2024 and 2026.”

**Mélanie Guilldou emphasised how Lagardère combines local flavour and international recognition through concepts such as Get Your Fix and Infin’eat at King Khalid International Airport**

12.00pm Airport Wonders of the World film: Hamad International Airport

Martin Moodie presents the Moodie Davitt Studio’s Airport Wonders of the World film series about the wonderful food & beverage offer from Qatar Duty Free at Hamad International Airport. Click the link below to watch some great footage from the airport. A fascinating insight into why Qatar Duty Free won the prestigious FAB Award for Best Airport Food & Beverage Offer in 2023 and 2024.

Qatar Airways Chief Retail & Hospitality Officer Thabet Musleh had been due to appear on stage, but was unable to travel due to the Middle East situation and the effect it is having on guests at Hamad International Airport.

Martin Moodie shared this message from Thabet: “I’m immensely proud of our staff, who have worked tirelessly over the past couple of days to not only restore operations, but to ensure our customers, our guests, feel cared for, supported and heard from.

“We provided 55,000 meals in 24 hours to address all passengers on an individual basis. Our staff’s dedication exemplifies our unwavering mission to serve with compassion and excellence.

“I hope you have a chance to see some of that passion shine through the films Martin is showing today. And rest assured, our food & beverage journey is far from over. Ladies and gentlemen, watch this space.”

11.30am Networking Coffee Break & Exhibition courtesy of Aena

Global travel restaurateur Areas (above) and travel experience player Avolta (below) have an exhibition presence at this year’s event. In the image above are (from third from right) Areas’ Ana Rodriguez, Blanca Lopez and Mathieu Herrero.

**Go and grab yourself a marvellous free Margarita from the Chili’s Bar & Grill exhibition stand this morning. Highly recommended.**

10.30am From the Kitchen to the Boardroom – An Audience with…

The panel – comprising (from left) Avolta CEO Xavier Rossinyol, Michelin-starred chefs Javier and Sergio Torres (with translator Melissa) and moderated by Martin Moodie – explores the role of gastronomic innovation in the airport environment

**An immersive Avolta film highlights its worldwide food & beverage concepts: from grab-and-go to fine dining**

Javier Torres said, “We are always looking for gastronomic excellence. When we talk about F&B at an airport, travellers want a holistic experience – taste is key but service is equally important.”

**There is a packed conference hall audience listening intently to the key airport leader session at the sell-out event**

9.20am View from the top: Airport leaders on the outlook for travel F&B

Moodie Davitt Report President Dermot Davitt chaired a compelling session featuring four leading names from the airport commercial sector. Pictured (from left) are S.E.A. CEO & Managing Director Armando Brunini; Aena Executive Vice Chairman Javier Marín; Grupo Aeroportuario del Pacífico CEO Raúl Revuelta; and Areas CEO Óscar Vela. They gave big picture views for the burgeoning airport food & beverage and hospitality sector.

9.10am Welcome Remarks from Aena

Aena has announced a significant tender for food & beverage units at Josep Tarradellas Barcelona-El Prat Airport, spanning 20,000sq m across terminals 1 and 2. The contract expected to be from eight to 20 years.

Aena General Director of Commercial and Real Estate Maria José Cuenda said, “Thanks to the Mediterranean weather, we offer unique opportunities for dining, shopping and leisure.

“We plan to include different F&B concepts and variety in options such as burgers and coffee, with a mix of local brands and international ones.”

Aena Executive Vice Chairman Javier Marín revealed that the Spanish operator will also expand Adolfo Suárez Madrid-Barajas and Josep Tarradellas Barcelona-El Prat airports.

He said, “We reached an agreement less than ten days ago with the national and regional government to expand a runway in Barcelona Airport and to build a new terminal.”

**Aena General Director of Commercial and Real Estate Maria José Cuenda noted that the F&B contract for Josep Tarradellas Barcelona-El Prat Airport is expected to be from eight to 20 years**

Aena Executive Vice Chairman Javier Marín said, “For Aena it is a great honour to host this event organised by The Moodie Davitt Report. I would like to thank Martin Moodie and Dermot Davitt for choosing Barcelona as the venue.”

Avolta CEO Xavier Rossinyol (left) and The Moodie Davitt Report Founder & Chairman Martin Moodie (right) with Javier and Sergio Torres, twin brothers and amazingly storied Michelin-starred chefs, who are appearing on stage this morning with Rossinyol in an all-time FAB highlight

9.00am Welcome address

In his opening address, The Moodie Davitt Report Founder & Chairman Martin Moodie expressed his delight to be in Barcelona – one of the great gastronomic capitals of the world – for the event.

He said, “We’re thrilled to be hosted in Barcelona by Aena, the world’s leading airport group by passenger traffic and indeed the most valuable airport company by market capitalisation.

It’s *buenos días* and *bon dia* from the Airport Food & Beverage + Hospitality Conference & Awards in Barcelona. The Moodie Davitt Report Founder & Chairman Martin Moodie and President Dermot Davitt get proceedings underway with a warm welcome to delegates from all over the world.

“We pay tribute to the wonderful, warm and welcoming team at Aena who rightly take such pride in showcasing the airport and this beautiful city and region of Catalonia to you this week.”

The Moodie Davitt Report President Dermot Davitt said, “We’re delighted to welcome guests from around the world to FAB, where over the next two days we’ll talk about the many exciting developments taking place across travel dining and hospitality.

“We’ll examine how we can raise the bar on the consumer experience and we’ll ask how the future looks against the backdrop of these turbulent times for the world.”

Moodie continued, “In a changing marketplace and a changing world, the event offers an annual opportunity to champion the good, single out the great, challenge the mediocre and reaffirm the future.

“At the FAB Awards tomorrow night we will be treated to an outstanding culinary experience courtesy of Aena and Areas and see a rollcall of excellence unveiled from all around the airport foodie planet.

“Together with my fellow judges, we reviewed more than 350 entries this year, an exceptional number that speaks to the diversity and excellence of offer in our channel – and, more importantly, a global desire to raise the bar.

“You’ll see and hear more of the very fine class of 2025 tomorrow night.”

Moodie concluded, “Ladies and Gentlemen, here in bustling, brilliant, beautiful Barcelona we welcome you again and wish you a FAB-ulous two days ahead.”

26 June

25 June

24 June

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