#airport-retail-and-dining

#airport-retail-and-dining

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced," Robin Dando, one of the study's authors, told the Cornell Chronicle after the study came out.

The theme for this year's Expo, "Every Moment Counts," served as a powerful reminder of the importance of intentionality in every aspect of guest experience—from menu design and service execution to marketing and brand storytelling.

The flight, operated by Singapore Airlines, is one I'll never forget, and I'd do it again just to eat kaya toast once more.

Rivaaz Hospitality Group is taking a bold step forward with the launch of its nationwide luxury catering division, aiming to bring the artistry of Indian and Mediterranean cuisine to events across the country.

In April 1976, SIA launched a trial on the Singapore-Sydney route with a Filipino trio called Los Amigos, who performed a 45-minute set covering 13 popular songs.

Due to the airspace closure in Bahrain, Gulf Air's scheduled services to and from Bahrain International Airport remain temporarily suspended. The airline currently operates temporary commercial flights to and from Bahrain via King Fahad International Airport in Dammam.

Air France's departure from Orly airport concludes an 80-year relationship, driven by declining passenger demand and a shift towards train travel, particularly post-Covid.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

Be specific about heat, because it should enhance flavor, not overpower it. Chili peppers are supposed to bring depth, smokiness, even sweetness - not just fire. Chipotles in adobo, for example, contain smoky, sweet, and spicy notes that pair beautifully with red meat dishes or as a saucy base for slow cooker chicken tinga.

We've loved being part of these communities and just wanted to say a huge thank you to everyone who's walked through these doors. It's been a privilege to serve you.

This collaboration represents an unprecedented look at how we can elevate the inflight dining experience, bringing the culinary brilliance featured on Chef's Table to the skies. By partnering with United, we are turning a global culinary journey into a reality for millions of passengers.

As congestion at major hubs continues to intensify - particularly for frequent business class travelers who often split their flying between commercial flights and business jets - we're seeing a growing shift toward these clients consolidating more, if not all, of their flying through XO.

In a world where third spaces are dying, and consumers are being segregated between haves and have-nots at every turn, the airport bar has quietly endured. But the airport bar is not-so-quietly under siege. Airport concessions took a hit during the pandemic, and while they benefited from the subsequent revenge travel, the rebound has stalled.

Restaurant owners like Panjwani are caught in the middle of a growing battle of new and established reservation platforms vying for their business. The two dominant players for more than a decade, OpenTable and Resy, are now facing a wave of fresh competition from high-end services and even delivery apps all trying to win lucrative bookings at exclusive establishments.

Our guests continue to tell us they value greater flexibility in how they spend their time on board, and Express Dining was designed with that in mind. The cruise giant says that the new dining experience is designed to offer a freshly prepared multi-course dinner experience in under an hour for groups of six guests or fewer.

As we look ahead, one of the air-travel trends worth watching has to do with airport lounges - and, more specifically, who can and can't access them. Later this year, American Express is updating its policies to make it a little harder for some travelers to access its Centurion Lounges. That's in keeping with broader trends in the industry, which makes it all the more interesting to see an airline going in the opposite direction.

Now, imagine bringing that same thoughtful, modular approach to one of the most notoriously cramped dining experiences: airplane meals. That's exactly what BKID co has done with their System Tray design, and honestly, it's one of those ideas that makes you wonder why we didn't think of this sooner. The project takes the organizational genius behind Korean side dish service and reimagines it for the narrow, tray-table constrained world of in-flight dining.

"with an incredibly fiery horseradish sauce I make." Brown went on to explain that the intense sauce in his upgraded shrimp cocktail served multiple purposes. Not only is a good sauce an integral part of the dish, but the kick of horseradish helps to keep nasal passages open, and the overall intensity of the sauce helps to counteract the palate-dulling effects of flight.

Gate changes, especially those sprung on travellers at the last minute, are a real pain point in air travel. The primary drivers are usually a last-minute aircraft swap due to a mechanical issue or an unexpected delay on an inbound flight occupying the planned gate.

OAG's Megahubs 2025 ranking reveals how well an international airport has connected you to the rest of the globe last year, based on a simple but telling comparison: These unique rankings are generated by comparing the number of scheduled connections to and from international flights with the number of destinations served from the airport.

We have a kitchen that we make things from scratch in the airport. You order garlic shrimp... they are not pre-made somewhere, they're cooked in the kitchen before you eat them. And you order your steak, and it's coming medium rare, and it's been cooked before you eat it,

Logan Airport will soon get more options for Boston travelers and visitors to quell their hunger this spring. A press release Tuesday from Paradies Lagardère, a restaurant and retailer group that focuses on airports, confirmed the opening of Berkshire Farm to Flight and CAVA at Boston Logan International Airport. Paradies Lagardère said both new restaurant concepts would be located in Terminal B.

Singapore Airlines Singapore Airlines continues to set the benchmark for in-flight gastronomy. Its'Book the Cook ' program allows passengers to pre-select from a wide range of dishes created by its International Culinary Panel, including globally recognized chefs. Highlights include lobster thermidor, wagyu beef with truffle jus, and refined regional specialties. Paired with champagnes and wines that often retail for several hundred dollars per bottle, each course is presented on fine tableware, elevating the experience.

They operate when students can actually work. Evening shifts end after dinner rush, not at some arbitrary closing time. Weekend mornings pay well because most people want those hours off. Tips during Friday night service can match what other jobs pay for an entire day. Working in food service teaches you things textbooks can't. When five tables need attention at once, you learn to prioritize fast.

Airport lounges used to be a perk. In 2026, they are a battleground. American Express is refreshing Centurion Lounges and adding faster Sidecar formats. Chase is experimenting with champagne parlors and hyperlocal chef partnerships in its Sapphire Lounges. Citi is back in the ultra-premium card game. And Capital One, the relative newcomer, is making a different bet. Instead of building another lounge at LaGuardia Airport, it built a restaurant.

It's a subject that comes up with some regularity when frequent travelers discuss etiquette. On Reddit's r/travel forum, you can read a lengthy debate over this, with some flight crew members weighing in. (One takeaway: chocolate is often well-received.) A Condé Nast Travler article from 2019 pointed out that this is completely legal: "Flight attendants are allowed to receive small gifts from passengers," Cynthia Drescher wrote.