WASHINGTON, September 25, 2016 – Walking quickly through the airport, anxious to reach a departing plane or to meet up with waiting family may be a mistake. The ubiquitous ‘airport food’ has taking a turn for the better brining local restaurants and recognized quality chains into the small spaces allowed in these always busy cities that seek to meet the the needs of those that live there – if even for just an hour or two.
HMS Host is responsible for managing many restaurants in airports all over the world, but today we travel to Hartsfield-Jackson Atlanta Airport. Curious as to the present and future of airport cuisine, Just A Byte speaks with HMS Host Chef, Renate DeGeorge. Here we discuss what it is like to identify an existing restaurant that brings good food with local flair, refining it to fit in a much smaller space that airport restaurant kitchens have.
Renate shares with us the process of selection of restaurants, how they decide which items to include in a menu, and even how they are able to source from local vendors at different airports around the globe.
It is quite a fascinating process.
Listen to the Podcast – Thinking Inside the Box with Culinary Director of HMS Host, Renate DeGeorge
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