Saturday, August 21, 2010
Associated Press
NEW YORK
Forget about greasy french fries, soggy pizza or that sandwich that’s been sitting out for hours. Filet mignon, crispy duck confit and crab cakes are taking off at the airport.
Delta Air Lines is putting 13 new restaurants, bars and cafes in its LaGuardia Airport terminal by next summer, opening the first four this morning.
With travelers waiting longer because of more- extensive security checks and flight delays, airports across the country are swapping out fast-food joints for sit-down restaurants. It’s part of a trend of airlines’ serving their customers before they board their flights, said air-industry expert Terry Trippler, owner of rulestoknow.com, a website dedicated to airline rules.
“The more conveniences that are available before they board the aircraft, the happier they’re going to be when they board the aircraft,” Trippler said of airline passengers. “And you can make some money with a nice restaurant, too.”
Delta’s senior vice president for New York, Gail Grimmett, said that the Atlanta-based airline is proud of its on-board service but that customers want their experiences in the airport to be “as smooth as what they experience in the air.”
Airports across the country already have made the switch to classier food options. There’s a wine bar at Philadelphia International Airport, a seafood restaurant at San Francisco International Airport, an Asian bistro in Tucson International Airport. Ike’s, a local favorite in Minnesota, offers sit-down service at Minneapolis- St. Paul International Airport.
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