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MCA’s Peter Amaro Jr. Highlights Airport Trends in Travel Daily News

MCA’s Peter Amaro Jr. Highlights Airport Trends in Travel Daily News

Our CEO and co-founder, Peter Amaro Jr., recently authored a guest article for Travel Daily News. In it, he detailed some top airport retail and restaurant trends, as well as some of the ways Master ConcessionAir is improving the passenger experience inside the terminal. Click here to read the entire article, or continue reading below.

Three ways to help the passenger experience take flight inside the airport terminal

It’s 5 p.m. and you’ve just cleared airport security, only to find out your 6:30 p.m. flight is delayed for four hours. You wonder: how am I going to fill all that time in the terminal? Companies like Master ConcessionAir (MCA) are one step ahead of you, providing unique, engaging experiences for passengers, wherever they are.

We are constantly monitoring the trends for shopping and dining inside the terminal to bring the latest and greatest. Read on to learn about some of the biggest things we’re seeing in 2019 and beyond.

A local taste

These days, people are focused on the experience – and the airport is an extension of the destination. Airports and their businesses need to respond with concepts that give travelers a local taste. Cask & Larder at Orlando International Airport is a great example of that. Master ConcessionAir worked with the owners to move the popular restaurant from nearby Winter Park to MCO. The farm-to-terminal concept has since been wildly popular with those looking for one last bite of The City Beautiful while they wait for their boarding announcements. Miami Subs is another great example. The local chain is a staple in South Florida and beyond. Because Master ConcessionAir added a location to Fort Lauderdale-Hollywood International Airport, passengers have an opportunity to get a true South Florida experience before takeoff.

A quality bite, sip or buy

With so much competition for attention in the terminal, travelers have power in their choices. They don’t have to settle, and thus, they’re demanding the same quality experiences they’d have outside of the airport. Here, concepts like Atlanta Chophouse & Brewery in Hartsfield-Jackson Atlanta International Airport answer the call, serving up delicious, classic steakhouse cuts and fine wine. At Miami International Airport, the Bacardi Mojito Bar offers guests the same fun vibe they might crave on South Beach, delivering fine rums in classic cocktails like pina coladas and of course, mojitos. And at airports across the country, we are turning to the brands travelers would buy from at home – from Kiehl’s to Coach – and bringing them wherever they are in the world.

Dynamic shopping

Passengers have limited time and airports have limited space. Even so, airports need to maximize their offerings and the opportunity for revenue. Creativity is key, and at MCA, we have turned to eye-catching carts and pop-up stores to minimize space and maximize passengers’ attention. At Miami International Airport, for example, Master ConcessionAir worked with Desigual to design a custom cube where racks and shelves can be constantly reconfigured for a new shopping experience. We also turned to a mobile cart for the world-renowned jewelry brand TOUS. This allowed us to offer guests gorgeous pieces while maintaining a small footprint and allowing us to move the kiosk to best serve customers and the airport floor plan. The same can be applied to dining options – like a food truck, but smaller. Options like these make for endless possibilities to offer travelers, even if the space inside the terminal is not.

By looking to trends from outside the airport walls, it’s easier to capture snapshots of what passengers are seeking from their airport experience. And while concessionaires have no control over a passenger’s flight delay or a lost bag, when they deliver on the experiences a customer is looking for, everyone can walk away happy.