Passengers can recharge between flights, both figuratively
and literally. And it’s difficult to tell where the waiting area
ends and the retail begins, with iPad “associates”
willing to deliver retail products to your seat.
A taste of local flavor
As airports embrace regionalization, they
are bringing in a taste of local flavor (
literally) in the food and beverage side of
“With our restaurants, we bring in local
flavor, work with local chefs, and have
an expansive selection that’s not limited
because it’s in an airport. We mix in that
local and national flavor because the airport should be your first and last impression of the city you’re in,” says Blatstein.
Celebrity chefs such as Todd English (JFK
and Logan), Rick Bayless (O’Hare), and Cat
Cora (various airports) are cashing in on a
trend toward upscale and healthier dining
options for travelers—bringing in an element of hospitality design into airports.
“The food and beverages are being centerpieced with celebrity chefs and well-known
local restaurants that sort of further that
entertainment theme,” explains Shafley,
who believes the trend will continue
because of the incredible success of these
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