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New concessions, store openings and the power of sense of place retail come under the microscope in our round-up of the latest retail/F&B stories from across the globe.

Grand Ole contract for Fraport USA!

Wholly-owned Fraport subsidiary, Fraport USA, has taken over the management of the retail and F&B operations at Nashville International Airport (BNA).

According to the terms of its agreement with the Metropolitan Nashville Airport Authority, Fraport USA will be responsible for the design, construction, lease and management of concessions space across the passenger terminal’s four concourses for the next 10 years.

“We have a vision to bring the heart and soul of the region to the concessions programme at Nashville International Airport,” enthuses Ben Zandi, president and CEO of Fraport USA.

“The response has been outstanding. After months of planning, recruitment and outreach, including reviews of more than 430 RFP responses, we can now celebrate the launch of what will be an iconic concessions programme at BNA – one that emphasises participation by local restaurateurs and retailers and includes unprecedented opportunities for small, minority, and woman-owned businesses.

“These local innovators and independent operators will transform the BNA environment and provide travellers with a truly authentic Nashville experience.”

Upon completion, the programme will include more than 90 new locations for F&B, specialty retail, passenger services, news and gifts and amenities. Under Fraport’s operating model, most of these will be independently owned, allowing local businesses to manage their brands and bring improved customer service to BNA.

Food stories

SSP America has opened The Manufactory Food Hall at San Francisco International Airport (SFO) in collaboration with multi award-winning San Francisco chefs — Chad Robertson and Elisabeth Prueitt of Tartine Bakery, Pim Techamuanvivit of Kin Khao and Gabriela Cámara of Cala.

Located in Boarding Area A of SFO’s International Terminal, the new addition mirrors Robertson and Prueitt’s Tartine Manufactory in San Francisco’s Mission District and is described as a “foodie factory” where guests can choose dishes from three separate and distinctly different food stations –  Tartine Bakery, Tacos Cal and Kin Khao Thai Eatery – and enjoy a full service bar.

Paul Loupakos, SSP America’s vice president of business development, enthuses: “The Manufactory brings an exceptional, elevated dining experience driven by four of the Bay Area’s hottest-trending, most prominent and successful local chefs. The Manufactory Food Hall is destination dining-defined.”

Welcome to Toulouse

The retail transformation at Toulouse-Blagnac Airport is a powerful demonstration of how regional airports can adopt local themes to develop a unique and authentic ‘sense of place’, according to The Design Solution (TDS).

The holistic design programme at Toulouse-Blagnac includes the enlargement, reconfiguration and refurbishment of the airport’s commercial areas across a total of 1,800sqm of retail space, principally focused on a new walkthrough 1,700sqm duty free store operated by leading retailer Dufry.

TDS claims that the expression for the main duty free store presents a multi-paced retail experience that offers in-store category destinations tailored to each key customer profile while dynamic designs convey the stories of a historic city that effortlessly blends old and new – from its architectural heritage to its leading role in the aerospace industry as the ‘home’ of Airbus.

Complementing this, it adds, is the characterful mood of the city’s streets, especially the bustling street markets, sharing the stories of Toulouse throughout the shopper journey.

TDS director, Nick Taylor, says: “I see Toulouse-Blagnac as part of a pioneering wave of ambitious regional and relatively smaller airports committed to matching any major hub in expressing a unique local personality for their airport.”


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