airport operators, HMSHost works with
independents and chains, and also
develops its own brands for airport food.
“The owners (of the brand) are actively
engaged in the development of the
restaurants,” says Bill Casey, vice
president, HMSHost Food & Beverage
Concept Portfolio. “It’s a good partnership
anyway you look at it.”
HMSHost also partners with The Culinary
Institute of America to bring externs into
its kitchens, and hires staff, including
executive chefs who, with general
managers, oversee the food operation at
each airport.
To keep its units in sync with the traveling
public, HMSHost conducts research into
what customers say they want and what
they’re actually buying. A few years ago,
its market research revealed a customer
preference for fresh, healthy menu items,
yet that didn’t coincide exactly with what
they were seeing. “While it was important to
keep the forever classics, like burgers, we
used the research results as an opportunity
to introduce some specific healthier menu
items, like a couscous salad with golden
raisins, currants, walnuts, pumpkin seeds,
honey, cinnamon and canola oil,” says David
Widmer, senior director, HMSHost Food &
Culinary Standards.
At Chicago’s O’Hare International Airport,
HMSHost operates Wicker Park Seafood &
Sushi Bar, which caters to a clientele looking
for fresh, healthful options when traveling.
“Today, customers are asking again
for ‘fresh and healthy,’ and that’s what
they’re actually buying. Fortunately, we
were prepared for this shift, and we see it
continuing into the future.”
Jamaica, N. Y.-based OTG Management
is another player in the airport restaurant
field. It operates restaurants and markets
in eight U.S. airports. “Today’s traveler
wants better dining options at the
