Travelers delighted with the cheap airplane tickets or cheap vacation packages that they have purchased have often dreaded the amount of time that they have to waste at airports prior to departure. Their waits have grown because of more extensive security checks and flight delays. U.S. airports have started to respond to this problem in part by closing a number of their fast food restaurants and replacing them with more upscale restaurants that offer sit down environments.
There is a growing trend among airlines to serve passengers before they board planes. The belief is that by improving customers experiences prior to boarding, the happier they will be once seated on planes. Also there are serious profits to be made from operating well received restaurants.
The following are just a few examples of airports throughout the country which have improved their customers culinary options:
At the Philadelphia International Airport a wine bar has opened.
The San Francisco International Airport now hosts a seafood restaurant.
An Asian bistro has been introduced to the Tucson International Airport.
Delta Air Lines is adding 13 new restaurants, bars and cafes to its LaGuardia Airport Terminal by next summer. Deltas improved LaGuardia terminal is expected to look similar to what JetBlue did at Kennedy International Airport in 2008, but with even more food options.
Given that travel often suggests customers looking forward to going somewhere, chefs are starting to ask why travelers positive experiences cant start at airports where great food and liquor is offered. Some airports hope to ultimately offer dining experiences similar to those offered at the better restaurants whose cities are nearby.
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