So boldly declares a prominent airport food and beverage operator. Simple yet true.Passion is not manufactured but something that is innate: Basically, whatever skills or talents we possess are useless if we do not have the will to use them. Because July is our annual food and beverage issue, I focus on those who have tapped into this passion to elevate airport dining to the next level. But taking an additional step back, it’s easy to apply such thinking to the industry as a whole.
ARN Editorial Director Ramon Lointerviewed three chefs who were respected for their culinary skills long before they became television celebrities. The story, which appears on Page 34, isn’t about passion but about the relationship they have formed with the airport restaurateurs with which they partnered. One of the things that Lo took away was the energy, excitement and, here we go again, passion with which they spoke to me about their craft. Having interviewed Chef Lorena Garcia in her studio kitchen, headmitted to beingpretty energizedhearing her talk about something as mundane to the lay person as the positioning of kitchen equipment. In listening to Andrew Zimmern talk about what he would do for an airport restaurant if he did not have any restraints, it was pretty dramatic.
Aside from this story, Andrew Tellijohn writes on Page 20 about his conversations with several noted consultants who discuss how airports are catching up to street-side dining. Airport dining, from emerging concepts to evolving menus, is a perfect example of how operators are mirroring what is on the street and keeping abreast of trends.
On page 28, Carol Ward writes about the importance of the breakfast day part. She even details the efforts of operators who worked with brands to add a breakfast component to the menu when their street-side locations did not feature one. The work of LaTrelle’s Management Corp. with Buffalo Wild Wings is one example that comes to mind. Also, on Page 14, Ward speaks with Detroit Metropolitan Wayne County (DTW) CEO Thomas Naughton on his accomplishments and the airport’s concessions overhaul, which began with retail and will continue with food and beverage.
These are but a few of the many must-read stories in the Airport Revenue News July Big Food Issue.
One last thought on passion. Ralph Waldo Emerson declared, “What lies behind us and what lies before us are tiny matters compared to what lies within us.”
Cheers,
Ramon Lo
Editorial Director
ramon@airportrevenuenews.com
Follow me on Twitter: @ramonglo
ARN Editorial Director Ramon Lointerviewed three chefs who were respected for their culinary skills long before they became television celebrities. The story, which appears on Page 34, isn’t about passion but about the relationship they have formed with the airport restaurateurs with which they partnered. One of the things that Lo took away was the energy, excitement and, here we go again, passion with which they spoke to me about their craft. Having interviewed Chef Lorena Garcia in her studio kitchen, headmitted to beingpretty energizedhearing her talk about something as mundane to the lay person as the positioning of kitchen equipment. In listening to Andrew Zimmern talk about what he would do for an airport restaurant if he did not have any restraints, it was pretty dramatic.
Aside from this story, Andrew Tellijohn writes on Page 20 about his conversations with several noted consultants who discuss how airports are catching up to street-side dining. Airport dining, from emerging concepts to evolving menus, is a perfect example of how operators are mirroring what is on the street and keeping abreast of trends.
On page 28, Carol Ward writes about the importance of the breakfast day part. She even details the efforts of operators who worked with brands to add a breakfast component to the menu when their street-side locations did not feature one. The work of LaTrelle’s Management Corp. with Buffalo Wild Wings is one example that comes to mind. Also, on Page 14, Ward speaks with Detroit Metropolitan Wayne County (DTW) CEO Thomas Naughton on his accomplishments and the airport’s concessions overhaul, which began with retail and will continue with food and beverage.
These are but a few of the many must-read stories in the Airport Revenue News July Big Food Issue.
One last thought on passion. Ralph Waldo Emerson declared, “What lies behind us and what lies before us are tiny matters compared to what lies within us.”
Cheers,
Ramon Lo
Editorial Director
ramon@airportrevenuenews.com
Follow me on Twitter: @ramonglo
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