Airport Concesssions - Not Your Grandfather's Coffee Shop!

Big City Coffee, a local Boise favorite, is now in Boise Air Terminal.

In an industry known for wide fluctuations in volume and revenue, successful concessions contribute to airport profitability and long-term stability.

Depending on age and experience you may remember when the average airport had just three amenities:  a magazine, toy and candy stand, a brightly lit coffee shop (think pie case behind the counter), and a dimly lit lounge with rolling chairs and low cocktail tables.  Slim pickings with 2+ hours to kill between flights.

First Class Deli, restyled and updated technology, in San Jose Airport.

Average no more!  International airports have catered to arriving and departing travelers for decades, providing goods and services on site the moment a traveler needs them.  Large national airports followed and eventually the service-oriented trend reached all the way to general aviation terminals.  Now comes the new wave of restaurants and retail stores that are practically destinations in and of themselves.

And no wonder – non-aeronautical revenues at North American airports reached 45.1% of total revenues or $8.19 billion in 2013.  This includes $587 million for food and beverage, $663 million for retail and duty free, and $409 million for services such as telecom, shoeshine and spas.  (*data from the Airport Council International-North America 2014 Annual Benchmarking Survey)


Flames Restaurant, architectural rendering for San Jose Airport Terminal

Like any niche, concessions design has its unique elements:

• Circulation (and service) must focus on the traveler who is carrying bags and often has little time.
• Wayfinding must be clear.  Where to order, where to pay, where to be seated. 
• Entries and exits must be defined without doorways.
• Mobile ordering requires new tech solutions.
• A sit down restaurant needs to create atmosphere within an envelope while at the same time maintaining sight lines back into the terminal concourse.
• Kitchen spaces must be very well organized for production and flow.
• Lighting should be comfortable and define the space separately from the concourse.
• It goes without saying that furniture and finishes have to be durable and easily cleaned.
• Technology is going table-side.  No more finding a wall or column to plug in.

Before and after for San Jose Airport coffee bar

Our recent experience in this niche market includes Boise, Idaho and San Jose, California Airport Terminals.  Boise is remodeling and rebranding its concessions with more local offerings, including nine new venues including three full-service sit down bars and restaurants.  San Jose is adding new restaurants and refreshing existing spaces with a more polished look and better flow.

Airports are more than simple transportation.  They are a part of the experience, or the ‘journey’, and travelers are becoming more demanding.  The frequent flyer is professional, affluent and highly influential.  Capturing this market is critical.  Airports also serve as gateways and information centers to help market and sell the destination city or region.  Local food and beverage venues help brand and differentiate an airport, hopefully giving the traveler a positive memory for the next time he or she plans a business or vacation trip. –




Flames Restaurant Dining Room at San Jose Airport, architectural rendering


Based in Boise, Martin A. Hahle, AIA is a principal with CSHQA and design leader of the aviation design team.  His expertise includes planning, designing and coordinating renovations in occupied air terminals, while maintaining operations, access and security 24/7 throughout the construction process.  Based in Sacramento, Steve Wakeman, AIA, is an Associate and Senior Manager with CSHQA and project manager of work at San Jose Airport.