IRELAND. Irish healthy food company The Happy Pear is opening a new café at Dublin Airport next month.
The outlet, which is located after security screening in Terminal 1, will be The Happy Pear’s fourth café. The Happy Pear was founded by twins Stephen and David Flynn, who have built their business on the ideals of health, happiness and community.
The Dublin Airport café, which is being opened in association with HMSHost International, will offer a wide range of healthy food on the go.
Customers can enjoy a cup of hand-roasted coffee, healthy cakes, a selection of vegan and vegetarian offerings, and signature sandwiches, salads, soups and hot food bowls. The menu will also feature pesto and hummus products.
“Dublin Airport is continually working to improve the passenger experience and the new Happy Pear outlet will be a great addition for our customers,” said Dublin Airport Managing Director Vincent Harrison.
“We are particularly delighted to welcome a new Irish food brand to the airport. The Happy Pear brand is synonymous not just with healthy, freshly prepared food options, but also with sustainable business practices, something Dublin Airport strongly supports.”
The Happy Pear co-founders David and Stephen Flynn said: “We’d like to give a massive thanks to Dublin Airport and HMSHost International for the opportunity to partner on our fourth café, which will be located in T1. We’re really looking forward to being front and centre amongst some amazing Irish brands that are already at the airport.”
HMSHost International Chief Executive Walter Seib said the company was delighted to be bringing The Happy Pear to Dublin Airport.
“Alongside our global brands, we pride ourselves on successfully interpreting local high street brands into high traffic locations of airports,” said Seib.
“Extending a Sense of Place with an emphasis on sustainability is laying a framework for a positive experience for our guests, and we are confident that The Happy Pear will be a vibrant and healthy addition to Dublin Airport.”
The new outlet will use fully compostable take-away food containers, cups, cutlery and straws. Customers can also claim a 20% discount on hot drinks if they use a reusable cup.
NOTE: The Moodie Davitt Report also publishes FAB, the world’s only media focused on airport (and other travel-related) food & beverage. The FAB Newsletter is published every two weeks and The FAB eZine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. FAB 2019 was held in June in Dallas, hosted by Dallas Fort Worth International Airport.
