USA. OTG has unveiled a new technology-enhanced, 10,000sq ft food hall concept at New York LaGuardia Airport Terminal C (Delta). The opening is part of the company’s US$75 million investment in a new dining arena, featuring what it calls “world-class culinary options in one dynamic and innovative setting”.
There are dine-in and grab-and-go options from four chef-driven, café-style concepts. These include New England-inspired seafood shack Anglers, sandwiches from Chef Andrew Zimmern at Interwich, contemporary Japanese cuisine from Chef Jamison Blankenship at Kombu, and gourmet burgers from Pat LaFrieda at Custom Burger.
The updated food hall will use ingredients from the region including Satur Farms from the North Fork of Long Island; Upstate Farms, a consortium of dairy farms from Western New York; Red Jacket Orchards from Geneva, New York; and Valley Shepard Creamery in Long Valley, New Jersey. Chefs also purchase local and seasonal fruits and vegetables from vendors at the Union Square Farmers Market in Manhattan.
New York-based design firm ICRAVE designed a double-sided streetscape that connects each food offering within the space. And for the first time, the food hall is now a fully open chef’s kitchen offering travellers the ability to grab-and-go on one side, or sit down and dine-in on the other.
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OTG’s offer at LaGuardia Terminal C features four chef-driven concepts, with an emphasis on local provenance in the ingredients |
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“Delta continues to set a new standard in travel by delivering an experience entirely focused on the customer,” said OTG CEO Rick Blatstein. “The newly designed food hall is part of a complete transformation of terminals C and D. Inspired by New York, the culinary-rich and tech-savvy programme channels everything we have learned from our customers, our crew members and our business partners to bring the guest experience to even higher levels.”
In addition to over 110 new iPads installed throughout the food hall featuring OTG’s iPad app, the company has introduced NCR’s self-checkout systems and Apple Pay serve. Contactless readers stationed throughout the food hall allow customers to make transactions with an iPhone or iPad.
“These consumer technologies enable us to offer our customers more control over their experience,” Blatstein added. “By offering mobile payment options such as Apple Pay and an intuitive user interface, we continue to introduce technologies our customers are familiar with, and allow our crew members to spend more time on hospitality.”
