US. Airport hospitality specialist OTG has extended its F&B offer at Minneapolis-St. Paul International Airport (MSP) with the opening of four innovative concepts.
The operator has focused on the region’s renowned chefs and artisans with the opening of the new dining outlets at the 4,000 sqm Concourse G’s Pod 5. It has also launched ibo Express Gourmet Markets and Starbucks in the same zone.
OTG CEO Rick Blatstein said: “OTG has a proven track record of enriching the guest experience through tireless innovation at the intersection of tech and hospitality. We’re excited to continue our expansion at MSP by introducing new concepts that are a direct reflection of Minneapolis’ thriving local restaurant scene and employ a forward-thinking approach to optimizing the terminal space.”
OTG has maximised the designated hospitality spaces at the airport by introducing a variety of dining options. Among them is Poppy’s Bagels & Custom Burger, a transformative concept which is a breakfast spot in the morning and becomes a highly customisable, fast-casual dining experience by lunchtime.
It offers freshly baked New York-style bagels and homemade spreads for breakfast. After 10:30am, the venue fully converts to OTG’s all-day dining concept, Custom Burgers. It serves burger specailties from bacon double cheeseburgers, to Impossible meat vegan patties, to a local MSP burger with cheese curds. The operator said the selections are made using fresh, high-quality, locally sourced ingredients and are served with signature crinkle-cut fries.
The Mill City Tavern has also returned to Concourse G after a three-year hiatus. The 420-sqm newly designed space offers a view of the MSP airfield. The seasonal bistro features naturally grown produce as well as the region’s Nordic origins, described as “rustic yet refined dishes blending robust flavours with creative presentation”.
The menu highlights include a wild rice crusted walleye, fried cheese curds, roasted cauliflower and grilled ribeye, while a complementary list of locally sourced beers and spirits champion the up-and-coming craft brewery and distillery footprints across the Twin Cities.
Another recently launched dining outlet ais healthy, fast-casual restaurant Crisp and Green. It offers grain bowls, salads, smoothies and more that are handcrafted with consciously sourced ingredients.
The expansion of OTG’s hospitality footprint will continue to be powered by the company’s industry-leading flo Xgen technology. It enables customers to place their food & beverage orders through a mobile platform across all OTG restaurants, retail markets and food halls.
From wherever the order is placed, the platform’s contactless payment allows users to complete their transaction with either a credit card, Google Pay, Apple Pay, Venmo or PayPal, all with one click.
OTG said it is thrilled to increase access to these features with the goal of providing a safe, convenient and unparalleled customer experience within Concourse G, while also enhancing restaurant operations for each of its MSP partners. ✈
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.
Please email Kristyn@MoodieDavittReport.com to subscribe.
[Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining. Please email Kristyn@MoodieDavittReport.com to subscribe.]
