Airport restaurants: the changing face of airside dining
With up to 30,000 people departing from Heathrow Airport’s Terminal 3 every day, established food concepts and emerging brands are increasingly recognising the potential of such high-footfall transport hubs.
Ben Crowley, head of food & beverage at Heathrow, is currently in the process of selecting new sites for Terminal 2 as part of its £1bn redevelopment, while Terminal 3 has recently seen a whole host of new additions to its restaurant portfolio.
BigHospitality took to the UK’s largest airport to explore how and why its food & beverage offers are expanding, and to find out what it’s like running a restaurant airside.
