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NEWS Last modified on September 14, 2017

Out of this world – DFW to open Flying Saucer Draught Emporium

Dallas/Fort Worth International Airport's next concessions offerings promise to be out of this world as they come in the shape of an airside Flying Saucer Draught Emporium as well as an entertainment and bar concept called DFW Flying Square Live.

Both are being developed by SSP America in partnership with acclaimed restauranteur and Dallas/Fort Worth native, Shannon Wynne, owner of the legendary Fort Worth-based Flying Saucer Draught Emporium.

With its original location at Sundance Square in Fort Worth, Flying Saucer Draught Emporium has 16 locations in 6 states. 

SSP America and Wynne aim to replicate the brand’s successful street side presence by creating two separate spaces in Terminal D – a pub and a stunning, entertainment jewel crowning to include an elevated performance area featuring live and local music. 

Both spaces will feature custom cocktails and an impressive collection of craft beers and elevated gastropub fare.

Shannon Wynne says: “We are happy to finally have our brand represented at DFW. As one of the leaders in the craft beer movement in Texas starting 22 years ago we have tried to spread the word about great craft brewing and grow its popularity.

"With Saucers throughout the southeast, I think we have great name recognition and will be popular with world travellers.”

SSP America’s vice president for business development, Bob Stanton, notes: “Our goal at SSP America is to deliver restaurants that offer airport passengers a taste of place which we’re sure to accomplish by collaborating with Shannon, his team and our local partners Charles Bush Consulting, Renee Brooks and JBJ Management.

"As a proud member of the DFW community for many years, we are truly grateful to have been awarded this contract and will do all we can to ensure passengers experience the charm and hospitality of North Texas when dining at Flying Saucer and enjoying live music at DFW Flying Square Live.”

While DFW's vice president of concessions, Zenola Campbell, says: "We are constantly looking at ways we can enhance our eating experience as well as retail experience,

"Today's consumer really wants to be engaged, they want to have great tasting food, and they want to experience the same type of relationship inside the terminal as they do outside."

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