Airport Food Gets an Upgrade

There’s nothing like packing your bags and heading to the airport with the excitement of a new adventure just ahead. After stressing your way through security, it's time to relax and as we all know, airport time hits differently. You may feel like breakfast at midnight or have a craving for a beer at 7 a.m. While typical offerings like a limp tuna sandwich or a skimpy PB&J may force you to return to your gate empty-handed, Jacksonville International Airport (JAX) is slowly collecting a bingo card of local flavor, both pre- and post-security.

About five years ago, the retail team at JAX surveyed passengers on the options they wanted to see while waiting for their flights. “We had a concessions program that was a 50/50 split between food and retail,” says Jeff Taylor, properties manager at JAX. Their research noted that the trend in overall aviation retail is declining. “With the adoption of mobile commerce, passengers are less bored in the airport — our program began to shift with passenger behavior.” From there, passenger taste buds have continued to trend towards more varied dining options, with the younger generation favoring local. To make that happen, Taylor says their “program shifted towards a 70% food split versus retail.”

The team at JAX has created requests for proposals (RFPs) for new dining options and anyone can apply. Taylor says that within the RFPs they emphasize a desire for local options and include a category of concessions the airport is looking to fill. JAX has three in-demand food and beverage categories including coffee, quick serve and sit-down options that can also serve as hybrid space to work, relax, shop or people-watch.

The first local spot to open was Firehouse Subs, founded in Jacksonville. The JAX stall is Firehouse's first ever airport location. The latest restaurants to join the ranks include two other recognizable names in the Jacksonville food scene: Southern Grounds coffee shop and Angie’s Subs.

These additions mean you can look forward to a rich chicken salad on a flaky croissant, freshly baked muffins and other baked goods from Southern Grounds at both pre- and post-security cafes or a handcrafted Peruvian sub from Angie’s during your next trip. “Our goal,” Taylor says, “is to provide a presence of the local Jax community within the airport.”

Opportunities for local flavors continue to grow. Vino Volo, an established wine bar in the airport, is opening Verdi Market and partnering with Jacksonville roastery Pura Bean Coffee to supply local brews. Long term, Taylor and the JAX team are working on a new food hall in Concourse B that will feature more local options. They anticipate construction starting this year and expect it to take two to three years. Taylor is excited about the new offerings. “From a planning standpoint, we expect to have RFPs available next year for those food hall opportunities,” he says.

This continued emphasis on the taste of local food could eventually put JAX on par with airports like New Orleans and Nashville which are known for their close community and food culture identity. Ultimately, Taylor says, “the more iconic restaurants we can provide in the airport, the better passenger experience we can provide and to better showcase our community.”