Daniel Levine: the Airport Food Trend is Taking Off
The food is changing between flights, according to the trends expert.
New York, NY, October 25, 2013 --(PR.com)-- Daniel Levine, the world-renowned trends expert and public speaker, is reporting a change in the quality of airport airport food. In recent years, travelers waiting for flights have been limited to altered versions of well-known restaurant chains that feature limited menus, high prices, and plenty of alcohol. But with food trends like pop-up restaurants and farm-to-table gaining so much momentum on the outside, it was only a matter of time before better dining came through security.
The temporary restaurant is at the center of this trend. This past summer, pop-ups in Copenhagen and London grabbed the attention of passengers, offering high-quality, fresh food options. The pop-up is perfect for the airport scene; a limited operation can flourish while airports handle their peak seasons.
The trend isn’t just taking form in restaurants. Airport terminals, like the JetBlue Terminal at New York’s JFK Airport and the main terminal at San Francisco International are offering temporary farmers markets. The markets offer an array of fresh produce and homemade pies, jams, and other standard fare.
Food trucks are also helping change the face of airport food. The transportable kitchens are starting to park outside of airports, capturing customers who are heading arriving or leaving the facility.
“All of these dining options show there is a big demand for better airport food,” says Levine, who serves as the editor of the trends-collecting website WikiTrend.org. “Often, air travelers choose from the best of the bad for food. With such an obvious opportunity open to entrepreneurs, it was only a matter of time before the void was filled.”
About Daniel Levine
Daniel Levine is a noted trends expert who captivates audiences as a keynote speaker. He is also a highly sought-after marketing specialist, the editor of WikiTrend.org, and the director of The Avant-Guide Institute. His goal is to inform and inspire business people with ideas on how to further their own brands by showing what others have created.
Contact: Jeffrey Parrotte, Jeffrey.parrotte@avantguide.com, (tel.) 917-512-3881
The temporary restaurant is at the center of this trend. This past summer, pop-ups in Copenhagen and London grabbed the attention of passengers, offering high-quality, fresh food options. The pop-up is perfect for the airport scene; a limited operation can flourish while airports handle their peak seasons.
The trend isn’t just taking form in restaurants. Airport terminals, like the JetBlue Terminal at New York’s JFK Airport and the main terminal at San Francisco International are offering temporary farmers markets. The markets offer an array of fresh produce and homemade pies, jams, and other standard fare.
Food trucks are also helping change the face of airport food. The transportable kitchens are starting to park outside of airports, capturing customers who are heading arriving or leaving the facility.
“All of these dining options show there is a big demand for better airport food,” says Levine, who serves as the editor of the trends-collecting website WikiTrend.org. “Often, air travelers choose from the best of the bad for food. With such an obvious opportunity open to entrepreneurs, it was only a matter of time before the void was filled.”
About Daniel Levine
Daniel Levine is a noted trends expert who captivates audiences as a keynote speaker. He is also a highly sought-after marketing specialist, the editor of WikiTrend.org, and the director of The Avant-Guide Institute. His goal is to inform and inspire business people with ideas on how to further their own brands by showing what others have created.
Contact: Jeffrey Parrotte, Jeffrey.parrotte@avantguide.com, (tel.) 917-512-3881
Contact
Avant-Guide Institute
Jeff Parrotte
917 512 3881
http://www.avantguide.com/
Jeff Parrotte
917 512 3881
http://www.avantguide.com/
Contact
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