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NEWS Last modified on April 20, 2015

OTG unveils new tech-enhanced food hall concept at LaGuardia

OTG has unveiled a new tech-enhanced, 10,000 square feet Food Hall concept at Delta’s Terminal C at New York–LaGuardia Airport.

It claims the new outlets offer an array of world-class culinary options in a dynamic and innovative setting. 
 
With a focus on local, fresh ingredients, travellers are met with dine-in and grab-and-go options from four chef-driven, café-style concepts that include New England inspired seafood shack Anglers, globally inspired sandwiches from Chef Andrew Zimmern at Interwich, contemporary Japanese cuisine from Chef Jamison Blankenship at Kombu, and gourmet burgers from Pat LaFrieda at Custom Burger. 

“The newly designed food hall is part of a complete transformation of terminals C and D," enthuses OTG CEO, Rick Blatstein.

"For the first time ever, the food hall becomes an open chef’s kitchen where travellers can grab to go on one side of a café, or pull up a seat and dine in on the other. Inspired by New York, the culinary-rich and tech-savvy program channels everything we have learned from our customers, our crew members and our business partners to bring the guest experience to even higher levels.”
Food1
New York based design firm ICRAVE designed a double-sided streetscape that connects each food offering within the space. 
 
The updated food hall will use ingredients from area farms including Satur Farms from the North Fork of Long Island; Upstate Farms, a consortium of dairy farms from Western New York; Red Jacket Orchards from Geneva, New York; and Valley Shepard Creamery in Long Valley, New Jersey.

Chefs also purchase local and seasonal fruits and vegetables from vendors at the Union Square Farmers Market in Manhattan.
 
In addition to the 110+ new iPads installed throughout the Food Hall featuring OTG’s award-winning iPad app, the introduction of NCR”s sophisticated self-check-out systems and Apple Pay serve to further enhance and the customer experience.

Contactless readers stationed throughout the food hall allow customers to make transactions with an iPhone or iPad. 
 
“These consumer technologies enable us to offer our customers more control over their experience,” adds Blatstein.
 
“By offering mobile payment options such as Apple Pay and an intuitive user interface, we continue to introduce technologies our customers are familiar with, and allow our crew members to spend more time on hospitality.” 
 

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