Mark Angela, SSP’s chief commercial officer, explores how the F&B offer at an airport can be tailored to meet the needs of the ever-growing number of health-conscious travellers.
Airport World highlights the latest retail/F&B-focused customer service initiatives introduced by Gebr Heinemann and Stansted and Helsinki airports.
Justin Burns talks to Claus and Gunnar Heinemann, the owners and great-grandchildren of the founders of Hamburg based duty free giant, Gebr Heinemann.
Sarah McCay takes a closer look at innovations in airport dining as new celebrity chefs take up the challenge of operating airside outlets.
Kevin Brocklebank discusses some of the key branding challenges facing operators of airport shops and restaurants.
Julián Díaz, CEO of Dufry, discusses the company’s brand, market presence and customer service commitments.
How do airports around the globe increase retail revenues without incurring extra capital expenditure? Steve Messenger offers some guidance.
Malgorzata Lach takes a closer look at the evolution of pop-up retail and F&B outlets at airports.
Duty free expert Paul Topping provides some insight into the challenges and opportunities of launching retail operations in emerging markets.
Susan Gray takes a closer look at F&B innovation in Australia as airports bid to boost revenues and raise customer satisfaction levels.
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