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INTERNATIONAL. Issue 2 of pioneering new title The Foodie Report is live and available online today. Dedicated to travel-related, revenue-generating food & beverage, the magazine is published by The Moodie Report in digital format and is entirely free of charge.
The launch of The Foodie Report generated massive interest from airports, F&B operators and related companies around the world, with several hundred subscription requests received since Issue 1 was published. “We’ve been hugely encouraged by the response to The Foodie Report since its launch, and we’re determined to build on and improve our coverage of this vibrant, fast-growing market,” said The Moodie Report Founder & Chairman Martin Moodie. “We believe The Foodie Report, along with the Airport Food & Beverage (FAB) Awards and Conference, can help drive this business by highlighting best practice, championing excellence, studying trends and debating issues.
“We’re delighted too with the way in which our advertising partners have backed that vision. This month’s issue features some superb executions from the likes of [Spanish airport authority] AENA, which has embraced the multimedia format in magnificent style.
“The F&B sector is blessed with some of the most creative companies in the travel retail business, yet the market has not received the attention it deserves until now. With The Foodie Report and FAB, we are determined to put that right. And like everything we publish, The Foodie Report is fast, factual and free.”
The October issue of The Foodie Report features analysis of two of the biggest airport F&B tenders this year, in Dubai’s new Concourse 3 and at Dublin T1. Our news round-up includes a wide-ranging video interview with SSP CEO Andrew Lynch, courtesy of Marshall Arts International.
We also put the spotlight on the advances in technology that are allowing restaurateurs to interact with their customers in new and exciting ways, and assess the implications for the travel F&B market.
In On Location we visit Amsterdam Airport Schiphol for a tour of HMSHost’s outlets in the new Lounge 3, and profile the concepts that are generating a real Sense of Place at the Dutch airport. Our Consumer Focus feature looks at the Airport Food Review, a yearly ranking of the healthiness of the F&B offer at US airports produced by the Physicians Committee for Responsible Medicine. And in On Track, we profile the F&B offer at one of the US’s landmark travel locations: New York Grand Central Terminal.
Lastly, our popular Front Line feature, highlighting excellence in customer service within the travel environment, journeys to Mumbai Airport, where Travel Food Services’ bartender Roshan Bhile keeps travellers refreshed at the Ultra Bar.
Click on the icon on the left to download your free copy of The Foodie Report issue 2.
The Foodie Report is published ten times a year. To subscribe, please email Sinead Moodie at sinead.moodie@themoodiereport.com.
