LEAD: ‘Assessing the Future of Airport Food & Beverage’

Óscar Vela talks about the future of the travel dining sector post-crisis, the shape of recovery and how Areas aims to strengthen its position as a leading player in the industry.

LEAD: ‘The Airport View I’

The operator of Kempegowda International Airport, Bengaluru recently adopted a contract model based on “trust, collaboration and sharing of risks and rewards” in inviting bids to develop a world-class destination for dining, shopping and entertainment at the new Terminal 2. The airport’s senior commercial team discusses the approach in this special session.

SPECIAL SESSION: ‘F&B Trends for the Post-Pandemic Consumer’

A thought leader in the world of dining, Suzee is helping to co-create the future for Australian and international F&B clients. In this sessions, she talks about the trends and dynamics that will influence the travel food landscape of the future.

INSPIRE: ‘From Crisis to a New World of Travel Dining’

Business leaders from one of the world’s leading travel restaurateurs talk about developing and inspiring change in the business model, practices and attitudes; discuss resilience and flexibility; examine how the company has helped and inspired employees through the crisis and look at the lessons that will guide, motivate and encourage management, staff and customers in a new era of travel dining.

INSPIRE: ‘The Airport View II’

Telling the story behind the new Manchester Airport Terminal 2, with an emphasis on the transformed, locally inspired food offer – plus thoughts on the wider future for airport F&B from one of the world’s leading airport companies.

SPECIAL SESSION: The Moodie Davitt Report is delighted to announce the return of FAB Women, an initiative to recognise, encourage and develop the participation of women in the Airport food & beverage sector, first hosted at FAB 2019 in Dallas.

Introduced by Lana Cramer, VP, Corporate Marketing & Communications – SSP America, this year’s FAB Women takes a deep dive into the culinary world. Through a series of questions posed to leading creative women in the food and beverage industry, we’ll hear from Chef Cristina Bowerman, Yvonne Kam ,CFO – Yung Kee Restaurant Group Limited and Chef Marcie Blaine Turney & Co-Owner Valerie Safran – Safran Turney Hospitality Group to find out how their experiences have shaped their leadership style, what inspires them and how they continually strive to transform the workplace and world around them.

TRANSFORM: ‘Rebuilding the Travel Food sector Sustainably and Profitably’

Senior executives from leading global travel food specialist SSP Group tackle some vital challenges facing the sector. These include: the broken MAG model; a capital investment model that makes a fair ROI unachievable; unsustainable labour costs and lack of operational flexibility at a time when passenger numbers remain unpredictable.

TRANSFORM: ‘Progressive Airport Thinking and a Pathway out of Crisis’

One of the most respected concessions directors in the airport world, Zenola Campbell outlines her views on the outlook for travel dining at DFW and across the wider industry.

AWARDS: The first virtual edition of the FAB Awards for employees in the food & beverage sector in the airport community and other travel-related sectors. These awards will shine the spotlight on the thousands of front-of-house and behind the scenes heroes and heroines who have helped keep the food & beverage community within our industry going throughout the pandemic.