Left: Paradies Lagardère’s Senior Vice President of Operations, Dining Division Leigh Allan. Right: Among the new wave of openings is Southern Farms Market at Hartsfield-Jackson Atlanta International Airport, slated to launch ahead of the World Cup.

From hyper-local chefs to hybrid grab-and-go formats, Paradies Lagardère’s Senior Vice President of Operations, Dining Division Leigh Allan shares his view on the airport F&B concepts that are delivering real value.

Leading North American airport restaurateur and retailer Paradies Lagardère is accelerating its dining arm this year, with a slate of high-profile restaurant brands set to open across key airports beginning in spring 2026. The lineup shines a light on local partners, celebrated chefs and nationally recognised brands. But, as Senior Vice President of Operations, Dining Division Leigh Allan makes clear, airports cannot simply rely on new names to whet the appetites of travellers.

“Our 2026 pipeline reflects a clear strategy toward relevance, flexibility and authenticity,” he explained. “We’re investing in concepts that deliver real value in an airport context, meaning quality food, operational reliability, and experiences that respect both time and value.”

F&B with flex

Rather than chasing novelty for novelty’s sake, Paradies Lagardère is prioritising concepts that work within the realities of airport operations while still delivering a compelling passenger experience.

“We’re prioritising hyper-local partnerships alongside proven national brands, and formats that flex between quick-service and more experiential dining,” he said. “The goal is to meet travellers where they are, whether they’re rushing to a gate or settling in with time to spare.”

As to be expected, that philosophy is reflected in a diverse 2026 line-up spanning multiple US hubs.

The upcoming Southern Farms Market at Hartsfield-Jackson Atlanta International Airport.

At Hartsfield–Jackson Atlanta International Airport, for example, openings encompass Southern Farms Market alongside Antico Pizza Napoletana, Local Green and Starbucks – a mix designed to cater to the airport’s scale and pace while retaining a strong local identity. Over at Boston Logan International Airport, Berkshire Farm to Flight and CAVA will be welcomed, bringing protein-forward and globally influenced menus into the terminal environment.

Meanwhile, Palm Beach International Airport will add Pistache French Bistro and Coastal Cask by Bulleit Frontier Whiskey, expanding its premium and beverage-led offer. Furthermore, Vino Volo is set to debut at Long Beach Airport.

“Together, these concepts offer real choice – whether that’s a full-service meal, an elevated grab-and-go option or a strong, beverage-led experience,’ said Allan.

The new airport diner

Another key factor shaping the category in 2026 is raised expectations. According to Allan, passengers increasingly expect airport restaurants to match their high-street counterparts in both quality and atmosphere.

“Travellers expect airport dining to stand up to their favourite street-side restaurants,” he said. “Value has become more important, particularly in an uncertain economy, but we believe value today can be reflected in quality, consistency and convenience.”

Vino Volo at Hartsfield-Jackson Atlanta International Airport. Right: Among the new wave of openings is Southern Farms Market at Hartsfield-Jackson Atlanta International Airport, slated to launch ahead of the 2026 FIFA World Cup.

That shift is influencing menus and formats alike, with protein-forward dishes, globally inspired flavours, better salads and shareable options such as grazing boards gaining traction, alongside more considered low- and no-alcohol beverage offers. Equally important is the balance between speed and service. “We’re designing experiences that allow guests to choose between technology-enabled efficiency and more traditional, high-touch service,” Allan noted – an acknowledgement that not all passengers want the same journey.

More space, but smarter

Airport landlords, he adds, are placing increasing emphasis on F&B as a key contributor to overall commercial performance and, while not necessarily displacing traditional retail, dining is now firmly embedded as a central pillar of the terminal mix.

“Food and beverage is an important driver of the passenger experience,” said Allan. “Airport operators increasingly recognise that dining plays a major role in dwell time, satisfaction and revenue generation.”

Rather than simply expanding footprints, however, the focus is on productivity.

“Even though spaces are often smaller, the focus is on productivity per square foot and concepts that can perform across different dayparts and traffic patterns,” he added.

The result is smarter layouts, flexible seating and menus engineered to work from breakfast through to late evening departures.

The power of place

Creating a sense of place has moved from ‘nice to have’ to ‘expected’, according to Allan.

“Travellers want to feel connected to the destination, even if they’re only there briefly,” he explained. As such, the company’s approach is to balance strong national brands with genuinely local partnerships.

Moab Brewery in Concourse B of Salt Lake City International Airport.

He cites examples such as chef-led operations and on-site preparation that reinforce authenticity and give passengers a tangible connection to the city they are passing through, with that blend of familiarity and discovery, Allan believes, resonating strongly with today’s traveller – particularly those fatigued by homogeneous terminal environments.

Challenges and adaptation

Operationally speaking, 2026 will not be without its pressures. Staffing remains complex due to federal background checks, long commutes and the intensity of airport operations while, at the same time, smaller footprints are being asked to deliver increasingly sophisticated experiences.

Salt Tide at Jacksonville International Airport.

“We’re adapting by designing smarter kitchens, simplifying menus without sacrificing quality, leveraging technology to reduce friction and investing heavily in training to support our teams,” Allan said. Airport landlords, he added, are looking for partners who can navigate these realities.

“They want dining options that reflect the local market, can handle dramatic volume swings, integrate technology thoughtfully, and meet sustainability expectations.”

Reliability, flexibility and consistency are therefore just as critical as creativity.

Looking beyond 2026

Looking further ahead, Allan sees airport dining evolving towards even greater flexibility and balance. “The most successful concepts will offer choice – between speed and service, technology and human connection, indulgence and better-for-you options – while remaining grounded in local relevance and sustainability,” he said.

For Paradies Lagardère, the 2026 pipeline is less about expansion for expansion’s sake, and more about intentional growth. As Allan’s vision makes clear, the future of airport F&B will belong to those who can deliver authenticity at scale, commercial discipline alongside creativity and experiences that genuinely earn their place in the terminal.

This article first appeared in the March/April 2026 issue of TRBusiness magazine.

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