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“The United Experience at Newark Liberty will be a world-class setting that combines beautiful spaces with cutting-edge technology and some of the finest dining options anywhere“ |
Rick Blatstein CEO OTG Management |
USA. Travel restaurateur and master developer OTG and United Airlines have today revealed details of a stunning commercial offer to be unveiled at Newark Liberty Terminal C over the next year and a half.
OTG said the terminal would house “the largest collection of chef-driven restaurants anywhere in the country” – including four Michelin-starred chefs – with a host of innovations intended to transform the airport experience.
Among the pioneering programmes will be OTG 2U, allowing passengers to order food & beverage and travel amenities (including ear plugs and pillows) to be delivered to their seat wherever they are in the terminal. In what OTG and United described as an industry first, passengers will be able to pay for purchases using the airline’s MileagePlus points.
As reported, OTG will invest US$120 million in its first ever location as master developer, bringing more than 55 dining locations and 6,000 iPad installations to Newark – the biggest customer-facing deployment of iPads anywhere in the world.
Over the next seven weeks 45 of the restaurants will open as part of a transition programme, offering menu highlights and the chance to sample OTG’s technology through 1,000 iPads. The full offer will be introduced in phases over the next eighteen months, with the first permanent concepts to open in summer 2015.
OTG Founder and CEO Rick Blatstein said: “The United Experience at Newark Liberty will be a world-class setting that combines beautiful spaces with cutting-edge technology and some of the finest dining options anywhere.
“Our mission is to treat the airport itself as a destination, and more than just a place travellers pass through on their way to somewhere else. We are so pleased to work with United and our culinary and design partners to make this vision a reality.”
United Airlines Vice President of Corporate Real Estate Kate Gebo said: “United is committed to providing a flyer-friendly experience for our customers on the ground as well as in the air. At our Newark hub, we’re creating new dining and retail options to provide an exceptional customer experience that incorporates the amenities and convenience that our customers tell us they want when they travel.”
The airport as a destination
OTG said the restaurants will “make the terminal itself a destination for travellers”. Among them are Saison, a classic French bistro by Alain Ducasse; Classified, an exclusive restaurant by Marc Forgione; Vesper Tavern, a gastropub-style tavern by Paul Liebrandt; Riviera, offering French country fare by Alex Guarnaschelli; Italian Steakhouse by Mario Carbone; and Josh Capon’s SRF Bar, featuring a surf bar and sushi oasis with fresh fish every day.
Each food hall will become a “global bazaar”, the developer said. Among the concepts at food halls will be ramen bar Kaedama by Shoushin Yanaura; Mexican street food by Alex Stupak at Taqa Taqueria; Nonna’s Meatball Cafe by Amanda Freitag; and Jacques Torres’ Melange Bakery.
Integrating technology and design
OTG said that renowned architects and designers would create “free-flowing spaces, seamlessly integrating technology, craftsmanship and design”. Design partners include David Rockwell of the Rockwell Group, Jun Aizaki of Crème Designs, David Mexico of David Mexico Design Group and Andrew Cohen and Jeremy Levitt of Parts and Labor Design.
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Noodle bar Kaedama is one of the concepts turning Newark’s food halls into ‘global bazaars’ |
| //player.vimeo.com/video/111798329 |
How OTG’s iPad system, including payment with United Airlines loyalty points, will work at Newark Terminal C |
As well as restaurants and food halls, nearly 60 gate areas will be updated with seating and tables to create a lounge-like atmosphere. The gate lounges will feature iPads for ordering, alongside more than 10,000 power outlets and USB sockets.
Art will play a key role in the revitalisation of the terminal, the partners said, with local artists’ works on display in the gate areas and the main post-security atrium.
OTG’s iPad system allows passengers to browse the internet, check flight information and make F&B and travel amenity purchases. At Newark customers will be able to scan their boarding card or enter their United MileagePlus number to access flight information and menus. At checkout passengers have the option to pay with loyalty points or a major credit card.
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Novella by Chef Jose Garces is one of several dining locations designed by Rockwell Group |
Newark Liberty’s Terminal C serves around 20 million passengers annually. United Airlines has an estimated 95 million MileagePlus members.
As reported, OTG is also responsible for sub-leasing retail and duty free outlets at Newark Terminal C.
Among the chef-led concepts to appear at Newark Terminal C will be:
• Caps Beer Garden by Chef Dale Talde, Terminal C3 (designed by Rockwell Group)
• Casciano’s Italian Specialties by Chef Mario Carbone, Terminal C1 (designed by Rockwell Group)
• Clam Bar by Chef Mario Carbone, Terminal C2 (designed by Rockwell Group)
• Classified by Chef Marc Forgione, Terminal C3 (designed by Rockwell Group)
• DAILY, Terminal C1 (designed by David Mexico Design Group)
• Flora Café by Chef Einat Admony, Terminal C3 (designed by Rockwell Group)
• Forno Magico by Chef Robert Caporuscio, Terminal C3 (designed by Creme Design)
• Italian Steakhouse by Chef Mario Carbone, Terminal C1 (designed by Parts and Labor)
• Little Purse by Chef Dale Talde, Terminal C2 (designed by Parts and Labor)
• Melange Bakery Cafe by Chef Jacques Torres, Terminal C1 (designed by Rockwell Group)
• Nonna’s Meatball Café by Chef Amanda Freitag, Terminal C3 (designed by Rockwell Group)
• Notorious P.I.G. by Chef Elizabeth Karmel, Terminal C1 (designed by Rockwell Group)
• Novella by Chef Jose Garces, Terminal C1 (designed by Rockwell Group)
• Oeno Wine Bar by Chef Kevin Pemoulie, Terminal C1 (designed by Rockwell Group)
• Origami by Chef Ike Aikasa, Terminal C3 (designed by Rockwell Group)
• Proof by Chef John Delucie, Terminal C2 (designed by Rockwell Group)
• Riviera by Chef Alex Guarnaschelli, Terminal C1 (designed by Rockwell Group)
• Saison by Chef Alain Ducasse, Terminal C3 (designed by Rockwell Group)
• Salumeria Pronto by Chef Elizabeth Faulkner, Terminal C1 (designed by Creme Design)
• SRF Bar by Chef Josh Capon, Terminal C1 (designed by Rockwell Group)
• Taqa Taqueria by Chef Alex Stupac, Terminal C3 (designed by Rockwell Group)
• Thyme by Chef Amanda Cohen,Terminal C1 (designed by David Mexico Design Group)
• Vanguard Kitchen & Vanguard Market by Chef Dan Kluger, Terminal C2 (designed by Rockwell Group)
• Vesper by Chef Paul Liebrandt, Terminal C1 (designed by Rockwell Group)
• Vo by Ben Daitz & Ratha Chaupoly, Terminal C1 (designed by Rockwell Group)
• Wabi-Sabi by Chef Wilson Tang, Terminal C3 (designed by Rockwell Group)
• Wanderlust Burger Bar by Chef Josh Capon, Terminal C1 (designed by Rockwell Group)
NOTE: We’ll bring you more detail and comment on this important development in The Foodie Report, out with The Moodie Report e-Zine this week.
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OTG will turn gate areas into lounges with vibrant designs, lighting and seating |
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