Shopping Center Business

MAY 2017

Shopping Center Business is the leading monthly business magazine for the retail real estate industry.

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AIRPORT RETAIL 302 • SHOPPING CENTER BUSINESS • May 2017 A irports by and large are jumping on the "shop local" bandwagon, offering more and more locally based dining options. Airports that infuse the local character into their design and restaurant and retail offerings will likely entice travelers to stop and spend their dollars. Chicago Midway International Airport is set to undergo a major renovation of its concessions and food offerings. In February, the city council approved the ordinance authorizing a concession rede- velopment and management lease agree- ment with Midway Partnership LLC to redevelop, manage and operate the air- port's concessions program. The part- nership is comprised of Vantage Airport Group, SSP America and Hudson Group. Meanwhile, at Chicago O'Hare Inter- national Airport, passengers can enjoy three different terminal locations of Tor- tas Frontera, a Mexican restaurant under the leadership of local chef Rick Bayless. Both Condé Nast Traveler and Bon Appétit have named the eatery America's best airport restaurant. In March, Chicago Mayor Rahm Eman- uel proposed a plan that would allow food trucks, a staple for Chicago's culi- nary scene, to set up on site at O'Hare and Midway airports. Current regulations regarding food truck locations would be modified under the proposal, according to local media reports. "The implementation of local venues is pretty much expected now. If there's a famous restaurant in town, people will want a branch in the airport," says Leesa Coller, a design principal based in the St. Louis office of HOK, an architecture and design firm. HOK has designed numerous airport terminals across the world. In the Mid- west, HOK has designed terminals in St. Louis, Indianapolis, Omaha, and Grand Rapids, Michigan. At the Indianapolis International Air- port, HOK designed a 200-foot-wide Civic Plaza space at the heart of the Col- onel H. Weir Cook Terminal. All travel- ers must pass through this space, where food, retail, art and community events come together. The success of the communal space and airport experience has been well doc- umented. J.D. Power and Associates, Air- ports Council International and Condé Nast Traveler have all ranked the airport number one in recent North American re- Airports Bring Local Flavor Locally inspired design, restaurant offerings enhance the retail experience. Kristin Hiller At the heart of the Indianapolis International Airport is a 200-foot-wide Civic Plaza space that all passengers pass through. A concession refresh plan at the Indianapolis airport aims to showcase more local foods and brands representative of the city's culture.

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