Airport Food: Overpriced, Unappetizing, And Unavoidable

Airport food is often disappointing, overpriced, and of poor quality. However, it is improving, with some airports now known for their good food. The high cost of running an airport restaurant means that prices are high, and the captive audience of hungry travellers means there is little incentive to improve.

Travellers are often stressed, tired, and facing long waits or flight delays, and may be more inclined to purchase food they would usually avoid. The challenge of preparing food to be consumed in the air also affects taste and quality.

Airport restaurants face many difficulties, including high rents, limited space, and strict security measures. They must also cater to a wide range of tastes and serve customers quickly. Despite these challenges, some chefs see the marketing opportunity of a large captive audience and are working to improve the quality of airport dining.

High operational costs and rents

Running a restaurant at an airport comes with high operational costs and rents. The costs are driven up by a number of factors, including the need for enhanced security measures, the challenge of bringing supplies into the airport, and the limited space available.

Firstly, security measures at airports can be onerous for restaurant staff, who may have to pass through TSA checks each time they come to work. This can be a significant mental hurdle for employees to overcome. In addition, chefs' knives may need to be tethered to a wall to prevent theft and be inventoried daily.

Secondly, there are often restrictions on when and how supplies can be brought into the airport. Deliveries typically need to be made during a small window of time, usually in the early morning hours, which requires additional staffing to be scheduled. Furthermore, small local producers may not be able to deliver directly to the airport, instead having to go through a third-party distributor that has been approved by the TSA.

Thirdly, airport restaurants often have limited space, including smaller kitchens and less storage capacity compared to a standard restaurant location. This can make it difficult to bring in a large volume of supplies and may restrict the use of specialized equipment. For example, the airport may not permit gas ovens, requiring restaurants to adapt their recipes for electric ovens.

Finally, airport rents are typically a percentage of gross sales, averaging about 12%. This is a significant expense, especially when compared to the cost of operating a regular restaurant outside of the airport.

These high operational costs and rents contribute to the overall expense of running an airport restaurant, which is then passed on to the customer in the form of higher menu prices.

Lack of repeat customers

Airport restaurants have a captive audience of customers who are often stressed, tired, and hungry. This means that they can get away with serving mediocre food at inflated prices. However, this business model is predicated on the notion that customers will not return, and that they are simply a means to an end.

Airport restaurants face a unique set of challenges that contribute to their poor reputation. Firstly, they have to contend with strict security measures, which can hinder the efficiency of their operations. For example, chefs' knives may need to be tethered to a wall to prevent theft, and all items must go through security checks. This can make it difficult to bring in supplies, especially during peak travel times, and there may be limited storage space due to the compact nature of airport terminals.

Additionally, airport restaurants often have to adapt their menus to cater to a diverse range of tastes, as their customers are from all over the world. This can result in a lack of specialization and a focus on generic, mass-market options. The high rent and operating costs associated with airport locations further incentivize restaurants to prioritize profit over quality, as they aim to recoup their investments from a transient customer base.

The transient nature of airport customers means that restaurants may not feel the same pressure to maintain high standards as they would in a traditional setting. However, this mindset can be detrimental to their long-term success and reputation. While some airport restaurants may view their customers as "captive targets", others are recognizing the value of creating a positive impression, even if there is little chance of immediate repeat business.

Airport restaurants that prioritize quality and customer satisfaction can stand out in a crowded and often disappointing market. By investing in talented chefs, efficient operations, and unique or high-quality menu options, airport restaurants can create a loyal customer base, even if those customers are not frequent fliers.

Despite the challenges, some airport restaurants have managed to succeed and receive positive reviews. These success stories demonstrate that it is possible to overcome the obstacles and provide a memorable dining experience, even in the midst of the hectic airport environment.

Security constraints

Airport food is often disappointing, and there are several reasons for this. One of the main issues is the security constraints that restaurants have to navigate.

Firstly, restaurants have to bring everything through airport security, which can cause delays and impact the freshness of ingredients. There are restrictions on when supplies can be brought in, and they often can't be delivered during peak travel times. This means that restaurants may not be able to source the freshest ingredients or maintain the same standards of quality as their locations outside the airport.

Additionally, airport restaurants face challenges with storage and space limitations. They may not have enough room for specialised equipment or adequate storage space for ingredients. This can impact the variety of dishes they are able to offer.

Another issue is the security of kitchen equipment and utensils. For example, chefs' knives may need to be tethered to a wall to prevent theft and must be inventoried daily. This adds an extra layer of complexity to the already challenging task of running a restaurant in an airport.

Furthermore, airport restaurants need to serve a large number of customers quickly, as travellers are often in a rush to catch their flights. This pressure to provide fast service can sometimes take precedence over the quality of the food.

Finally, airport restaurants have to deal with the challenge of catering to varying customer tastes. Their customers are not specifically seeking out their restaurant; instead, they are a captive audience with diverse preferences. This can make it difficult for restaurants to create a menu that appeals to everyone, and they may end up offering a limited selection of dishes to accommodate these varying tastes.

In summary, while airport restaurants face several challenges due to security constraints, some are finding ways to improve their offerings. By partnering with experienced concessionaires, creating efficient operational processes, and adapting their menus, some airport restaurants are working to enhance the dining experience for travellers.

Staffing problems

Additionally, the airport work environment can be unappealing to experienced cooks and chefs. The equipment is often more basic than what they are used to, with security measures requiring that knives be tethered to walls, for example. The pressure of serving a large number of customers quickly, due to flight departure times, can also take precedence over the quality of the food.

Furthermore, airport restaurants often have long operating hours, such as from 5 am to 12 am daily, requiring a large staff to cover all shifts. This, coupled with high turnover rates due to the challenging work environment, makes staffing a constant issue.

Another complication is the airport's delivery acceptance system. Small local producers cannot simply drop off supplies; they must go through a separate TSA approval process, which can be time-consuming and cumbersome. As a result, many airport restaurants opt to work with big distributors like HMS Host, who hold contracts for entire airports, rather than dealing with the complexities of managing their own supply chain.

Despite the challenges, some airport restaurants are committed to changing the perception of airport food and providing a high-quality dining experience. However, the staffing issues remain a significant hurdle, and it can be a constant struggle to balance the demands of operating in an airport while trying to deliver a positive dining experience for customers.

Challenges with deliveries

One of the biggest challenges with running an airport restaurant is the issue of deliveries. Small local producers cannot simply pull up to the restaurant and hand over supplies. They must go through a whole process to get themselves and their products approved by airport security. This can be a time-consuming and costly process, requiring additional insurance policies and staff with security clearance.

Deliveries can usually only be accepted during a small window of time, often in the early hours of the morning, which requires more staffing on the part of the restaurant. This is a challenge for small producers, who may not have the means or interest in going through the approval process. As a result, many airport restaurants work with big distributors, who hold contracts for the entire airport, rather than dealing with multiple small suppliers.

Even for those restaurants that do have approved suppliers, the airport system for accepting deliveries can be a hassle. This is due to security constraints and the need to bring everything through security, which can impact the freshness of food. There are limits on when things can be brought in, and supplies often cannot be brought down the concourse at peak travel times. This means that restaurants may not always have access to the freshest ingredients and may have to adapt their menus accordingly.

In addition, space limitations can be an issue. There may not be enough room for storage or specialized equipment, and security constraints may require that knives be tethered to a wall and inventoried every day. This can make it difficult for restaurants to maintain the same standards of quality and consistency as their locations outside the airport.

Frequently asked questions