FOOD & BEVERAGE
Phoenix Sky Harbor International Airport’s new food hall by HMSHost is expected to open in the T3 South Concourse. “Our units for our overall
master plan of the dining and retail programme will increase from 85 to 135 by the end of the programme.”
Autogrill shakes things up In January, Gianmario Tondato Da Ruos, Chief Executive Officer of Autogrill S.p.A, announced that HMSHost had signed a partnership agreement with New York chain Shake Shack for the development of new locations at airports in North America. Tondato Da Ruos stated that the first location had “already been successfully opened inside Los Angeles International Airport’s Terminal 3”. Whether its fast food and
convenience, to ethically sourced options or fine dining, change in the F&B sector is taking place. Much of this is linked to travellers developing a penchant for more virtuous, premium food fare. According to Euromonitor’s recent white paper ‘Eight Food Trends for 2018’, analyst Pinar Hosafci identifies: “Premiumisation is paramount
across all regions, primarily impacting snacks. Healthy living is at the top of
“HMSHost, in partnership with KIND Hospitality Inc and Emerging Domestic Market Ventures LLC was awarded a 12-year contract valued at approximately $264m to bring an outstanding line-up of new food and beverage locations to the airport’s modernised Terminal 3.”
Stephen Douglas, Vice President of Business Development, HMSHost
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the food pyramid, impacting almost all categories and geographies in food. Brought by Generation X, ethical living is the fastest spreading megatrend in foods.” In Euromonitor’s alcoholic drinks quarterly statement for Q4 2017, analyst Spiros Malandrakis highlights indulgence as among the top trends for wine this year, as the sector continues to grow in travel retail. Rupert Firbank, Commercial Director Global Travel Retail at Accolade Wines says: “We’ve listed 42 new wines with JR/Duty Free in Australia in Brisbane, Perth and Darwin. These wines come from across our premium wineries at various price points.” An example of the wineries that contribute to Australia’s exceptional ranges include Grant Burge and St Hallet in the Barossa Valley, in addition to Houghton from Western Australia. “We continue to list more wines
with Heinemann in Sydney Airport’s International Terminal as well with two recent wines being St Hallet Butchers Cart and Blackwell Shiraz,” Firbank continues. “In Europe we have listed some more wines with Dufry in the UK including from Chile – Anakena Enco Sauvignon Blanc and Malbec as well as some Hardys Premium wines (HRB Cabernet and Chardonnay) and Hardys Brave New World Shiraz.” Statistically, food and drink in
travel retail is thriving. For instance, at the end of December 2017 Autogrill revealed that its preliminary revenue reached €4.6bn, with like-for-like revenue growth up 3.3%. “These positive results were
supported by the good performance at airports, where revenue rose by
4.8% in the period (+6.6% at constant exchange rates), with all regions contributing,” a statement read. “The airport channel posted a like- for-like growth of +5.0%.”
Debunking the myth Gone are the days when F&B was treated like the ‘poorer cousin’ of retail. For brand owners, one way to sidestep unflattering comparisons of this nature has been to collaborate and benefit from mutually beneficial associations with other categories. “In the travel retail business,
F&B is presented more like lifestyle and/or related to a specific trend,” comments Sandro Bottega, President, Bottega S.p.A. “[For example] The F&B sector is
not really competing with fashion, rather, it’s inspired by fashion. We have collaborated in the past with designer Denise Focil (of the fashion brand Alpine Star, renowned for its boots and technical apparel for motorcycling) to create a special edition of Bottega Amarone della Valpolicella Riserva and Brunello di Montalcino Riserva, called Prêt à Porter.” “The demand for quality F&B,
fresh, genuine ingredients and all- round gastronomic experiences is today an ever-growing, consolidated trend,” observes Tyler Pitman, Restaurant Portfolio Director, HMSHost North America. When it comes to healthy eating
with a firm focus on fresh ingredients, Autogrill’s contract extension with ‘naturally fast food’ brand Leon in February is an on-trend move for travel F&B. “The new agreement signed by
Autogrill and Leon capitalises on the experience of subsidiary HMSHost International, which already
APRIL 2018
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