LAP Profile

Pride of Place

With Peru widely regarded as one of the world’s top culinary destinations, Lima Airport Partners is upgrading its F&B offering with a revamped food court while giving cuisine a ‘key role’ in an upcoming terminal. Scott Birch speaks to LAP Chief Commercial Officer Norbert Onkelbach to find out more

Having just welcomed an estimated 170,000 visitors to the Pan American Games, it has been an especially busy time for Lima Airport Partners (LAP) and Jorge Chávez International Airport.

LAP is investing US$26 million in the modernisation of the airport terminal this year, and US$400,000 of that went on the remodelling of the landside food court ahead of the Games.

With a new terminal building planned for 2024, and an additional runway by 2022, it would have been easy to simply ‘make do’ with the current F&B offering, but the decision was made to renovate the food court to enhance the customer experience.

“It was the objective of this renovation project to improve the Sense of Place, and establish a new quality of food court based on contemporary, attractive architecture,” said LAP Chief Commercial Officer Norbert Onkelbach.

LAP Chief Commercial Officer Norbert Onkelbach

The revamped food court increased seating capacity by +30%

Outside of the food court are higher-end dining options like Pikeos

“The current terminal is 90,000sq m, of which 10% is commercial space for 22.1 million passengers last year. We cannot grow the commercial space until the opening of the new terminal building in 2024. Nonetheless, we decided to renovate the food court to enhance the customer experience.”

A remodelling of the food court was carried out by 1 PAX Architects and construction company Grupo Arquitectónico. As well as providing a more contemporary look and improved lighting, the existing space was optimised, which increased seating capacity by +30%.

The works were scheduled to take six months but were completed in just three, with minimal disruption to passengers.

“Having our passengers’ and customers’ comfort in mind we made partial closures in order to carry out the works,” said Onkelbach.

“When closure was necessary, we relocated tables and chairs so there would always be places available for eating. In addition, we also have other F&B offers outside of the food court that allows us to meet demand.”

“Going forward we will focus on the planning of the new terminal in which F&B will play a key role in the retail mix”

Pikeos offers typically Peruvian dishes, including grilled chicken, accompanied by potato chips and salads, alongside anticuchos, meats, chicharon, desserts and drinks

One of those quality F&B outlets outside of the food court is Haytu by Retail Services – which won the New Food & Beverage Concept of the Year at the recent FAB Awards 2019. Haytu was praised by judges for, among other qualities, its strong Sense of Place, and this pride in Peru’s international stature as a leading foodie destination is something that the airport is keen to develop further.

“For Lima Airport, F&B is a key differentiation factor in our retail strategy as Peru is one of the leading gastronomic destinations in South America,” says Onkelbach.

“In 2018, the retail income to LAP was US$69.6 million, with F&B representing 18% of retail revenues. We have around 2,500sq m for F&B, which represents 28% of the commercial space of the terminal. In the first half of 2019, the total number of passengers grew by +6.2%. F&B revenues grew by +7.2% in the same period.”

With F&B revenues on the rise, the sector is increasingly important and emphasising local cuisine integral to the airport’s plans. Even in the new food court, homegrown brands feature prominently, sitting alongside global favourites.

“Currently, the food court holds globally known brands like Papa John’s, KFC, and McDonald’s together with sucessful Peruvian brands like Pardos Chicken, Chinawok and La Lucha. With this mix we have a wide-ranging gastronomic offer for our passengers and visitors,” said Onkelbach.

“LAP will adjust its commercial offer with the inclusion of new brands and restaurants well known in the national and global market – like Juicy Lucy, a premium burger concept, and we we also have a new gourmet Café proposal as Bakery by Britt and a convenience store Mercadito Gourmet.”

“Going forward we will focus on the planning of the new terminal in which F&B will play a key role in the retail mix.”

FAB eZine

August 2019

FAB is published monthly by The Moodie Davitt Report (Moodie International Ltd).

© All material is copyright and cannot be reproduced without the permission of the Publisher.

To find out more visit and to subscribe please e-mail