April 18, 2011
A spate of new airport restaurants have opened in South Florida and some are infusing culinary elements of the region into their menus to help them stand out to runway-weary travelers.This week, the Bacardi Mojito Bar officially opened in Concourse D at Miami International Airport's North Terminal, offering a special menu created by celebrity chef Lorena Garcia.
Garcia, who has ties to Miami, is a panelist-investor on NBC's new reality television show "America's Next Great Restaurant." Her menu features Caribbean and Latin American-inspired cuisine.
At Fort Lauderdale-Hollywood International Airport, a new dining concept from Aventura chef Allen Susser has met with raves since it took flight late last year in Terminal Four.
Monthly sales have soared as much as 350 percent since the gourmet burger joint opened in space once occupied by a nautical-themed bar and eatery, said Alan Gluck, the airport's business manager for concessions.
"It's a really neat new offering for us," Gluck said.
Susser has worked with Buffalo, N.Y.-based Delaware North Companies Travel Hospitality Services (DNC), the airport's exclusive terminal restaurant operator, since 2009 to bring his signature offerings there. That year Chef Allen's 2 Go sandwich and salad kiosks were opened throughout the terminals.
"It's not typical to find really good food at an airport," said Miami businessman Nelson Hincapie Thursday after grabbing a burger at Chef Allen's while waiting for a flight. "I was very surprised and pleased with my lunch choice."
In recent months, two Sushi Maki sushi and seafood kiosks have also opened at the Fort Lauderdale airport, adding Japanese cuisine to the mix. A Red Mango smoothie and yoghurt kiosk is also in the pipeline.
In May, Shula's Bar and Grill, a new casual dining concept from restaurateur and National Football League Hall of Famer Don Shula, will debut at Miami International through HMSHost. It's the first airport eatery for Shula's steakhouse chain.
A second is planned for Fort Myers' Southwest Florida International Airport this fall, HMSHost spokesperson Susan Goyette said.
HMSHost, one of the largest airport restaurateurs, operates outlets in 85 airports nationwide, including Palm Beach International, Miami International and Orlando International.
In 2009, the company added a Chili's Too and Quizno's to the lineup at the Palm Beach airport.
HMSHost typically culls trends reports and works with nutritionists and culinary experts to help it determine what food concepts will work well, and in what airports.
"Each airport wants to be unique," Goyette said.
Offering local brands is one way airports are standing out.
At Miami's airport, homegrown brands such as La Carreta and Café Versailles have long tantalized travelers with Cuban pastries and specialties such as café con leche.
Now other local and ethnic brands are settling in.
Last September, South Beach's Icebox Café, which has been featured on The Oprah Winfrey Show for its specialty cakes, opened in the North Terminal, and on tap is a Juan Valdez Café featuring Colombian coffee.
"Airports are being more proactive in understanding travelers' needs," said Pauline Armbrust, president of Airport Revenue News publication based in Palm Beach Gardens. "They're now very concerned about customer service and the customer experience."
Airports also want to capture more revenue as more airlines charge for meals and snacks on board.
Americans spent a little more than $3 billion on food and drinks in the Top 50 performing North American airports in 2009, the latest data available, according to Airport Revenue News. That's down from about $3.2 billion spent in 2008.
Bar offerings are also getting fancier. Airport concessionaires could soon start adding mixologists to their staff as many have done with nutritionists, to spice up their drink menus, Armbrust said.
Wine bars offering light fare are popping up in airports, such as Beaudevin, which debuted in February at MIA.
"The food was excellent," said Ileana Cabrera of South Miami after a hummus and bruschetta meal at Beaudevin recently.
"And green tea," added traveling companion Laura De La Pena of Coral Gables. "That's not always easy to find."
asatchell@tribune.com or 954-356-4209. Follow her on Twitter.com @TheSatchreport.
Copyright © 2011, South Florida Sun-Sentinel
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