Sam Mink, the owner of Oyster House, is set to open a second location in Philadelphia's airport, marking a shift towards more local eateries in airports. This trend aims to create a welcoming environment reflective of local culture, moving away from national chains. With more travelers seeking leisure and unique experiences post-pandemic, airports are evolving into destinations themselves, mirroring the locales they serve. Industry experts highlight the importance of this transformation, as consumers increasingly desire experiential dining options while traveling.
"Airports, just like other concessions and concepts out there, are becoming more experiential. The airport that you're visiting can be just as much of a destination as where you're going, so it's a reflection of the local city."
Mink acknowledged skepticism around serving oysters at airports, but emphasized the potential rewards for food and beverage entrepreneurs willing to innovate.
The trend of incorporating local eateries in US airports over national chains reflects a broader aim to make travel more graceful and reflective of local culture.
A June report by McKinsey showed that leisure travel now surpasses business travel, encouraging airports to enhance the traveler experience with unique food offerings.
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