Hospitality Snapshots featured three of our recently completed restaurant projects at SFO. Located at Harvey Milk Terminal 1, these projects include the only current US West Coast airport location for Illy; the first United States airport location for Goldilocks; and the first-ever airport location for Amy’s Drive-Thru.
‘Retail Practice Leader Jonathan Tsurui, who has worked almost exclusively at SFO for the past 12 years, breaks down the airport dining amenities trends:
This relates specifically to how our clients’ inline spaces become more integrated with the terminal concourses, in terms of materials, scale, and aesthetics, as well as, seating options, while creating a brand experience. From a design standpoint, this means approaching the “big move” with restraint; for example, the simple articulation of a black ribbon framing the Illy buildout.
SFO continues to distinguish itself through a deliberate approach to creating curated dining experiences. Each terminal features a unique mix of offerings that captures the best and most innovative of the San Francisco Bay Area food scene. From a business standpoint, SFO offers brands the potential for exposure to what is in essence, a captive audience that in 2019 numbered more than 57 million passengers, not counting airport staff, airline employees, and consultants.
The quick-serve concept plays out differently at an airport location with few repeat customers, versus a street-front with a regular clientele. For example, Goldilocks offers a pictorial menu with “best hits,” modified for a broader palate. This approach helps establish an instant familiarity with passengers while enabling the company to streamline its operations within a smaller footprint, maintain product quality, and offer a consistent brand experience.’
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