INTERNATIONAL. Welcome to the FAB eZine – the world’s only media focused on airport (and other travel-related) food & beverage. From Houston to Istanbul, and from Munich to Doha, this issue spans the globe in search of the best the industry has to offer.
Imagine an airport restaurant offer that changes its fascia, branding and cuisine according to different consumer needs at various points of the day. Imagine multiple locations doing it in the same airport. Sounds far-fetched? Too complex? Not for OTG. The US airport restaurateur is known for its obsession with innovation, underpinned by a triple focus on design, technology and cuisine. All those factors find thrilling voice at George Bush Intercontinental Airport in Houston, across multiple concepts and locations. Martin Moodie embarks on a multi-sensorial journey through the airport in our cover story.
The food & beverage industry will gather in Istanbul in June 2020 for our annual Airport Food & Beverage (FAB) Conference & Awards. We reveal details of what promises to be a spectacular event, and see how host Istanbul Airport and the main F&B operator there, Tum & Ictur, are achieving their goal of “leading the world and becoming the definitive airport culinary destination”.
Elsewhere in this issue, we spotlight Munich Airport’s fantastic restaurant and beer garden concept, Airbräu, which is celebrating its 20th anniversary this year. We are also on location for the landmark Harrods Tea Room opening at Hamad International in Doha, and get HMSHost’s take on a vibrant and varied new line-up at Minneapolis-St. Paul International.
Finally, it is with great pleasure that we introduce a regular new column championing the best in customer service in our industry – The F&B Front Line. In it, we celebrate the real heroes of our industry – staff members who go the extra mile every day when serving the travelling public – starting with the winner of the F&B Team Member of the Year award at FAB 2019: Tastes on the Fly’s Antonio Alicea.
Please enjoy this edition of FAB eZine with our compliments.