FAB 2024
Lagardère Travel Retail’s ‘Glocal’ perspective
Across the two days of FAB 2024 guests heard a range of high-level views of the present and future of the travel dining market as seen by the major players in North America and worldwide.
Among them was Lagardère Travel Retail – a power player across F&B duty free, speciality retail and essentials – for which its Foodservice business line is a core strategic activity with turnover of more than €1.4 billion last year.
In an entertaining conversation with a serious business edge, Lagardère Travel Retail Executive Vice President Foodservice Global Melanie Guilldou and Paradies Lagardère President and CEO Gregg Paradies talked about some of the key trends and dynamics that will define the food landscape today and tomorrow.
Paradies Lagardère President and Chief Executive Officer Gregg Paradies co-hosted a quickfire, enjoyable and educational Q&A with Lagardère Travel Retail Executive Vice President Foodservice Global Mélanie Guilldou
‘Glocal’ trends they identified include the rise of food halls and markets, the intersection of food and lounges plus the emergence of game-changing technology.
Food halls, they noted, have moved from being functional to experiential spaces, a trend underpinned by a rise in culinary standards and consumer expectations. Locally themed produce and on-the-spot preparation and cooking are key elements, they highlighted. A powerful example of these dynamics in North America is Tastes on the Fly’s Napa Farms Markets, which delivers over US$3,000 average sales per square foot from its fresh grab & go, artisanal coffee & pastries and live-fire pizza.
Guilldou said: “In local markets it’s about having unique experiences and we see this evolution at airports too. Local heroes, authenticity and show cooking are all part of this.”
Mélanie Guilldou: Technology and AI are becoming a vital feature of the airport culinary landscape
Paradies added: “There used to be a line between retail and F&B but that is blurred now. Many tenders now ask for food markets or halls that recognise that these spaces are very productive. These can be great plug-and-play concepts depending on size of space, with premium quality and farm-fresh ingredients, all sourced as locally as possible.”
On the evolution of lounges, Guilldou highlighted the importance of local hospitality touches as well as the premium lounge boom.
Paradies added: “We see a hybrid model developing in lounges. The premium, discerning traveller wants more options.”
Gregg Paradies: "There used to be a line between retail and F&B but that is blurred now"
With this in mind the company revealed a partnership with Plaza Premium Group (PPG) to develop its Vino Volo wine concept via PPG’s lounge network. “This is in line with our customers’ expectations for fresh options. PPG integrates new technology in cool ways to expand those options,” said Paradies. “We are excited about the potential of this concept to develop in North America and around the world.”
Under the other pillar, technology, Guilldou highlighted the latest advances in AI food preparation, portioning and smart inventory management systems that help reduce labour demands and capex.
“With technology it’s about adapting to our recipes and ways of working. It can be a solution to energy demand, sustainability commitments or reducing waste.” Examples include ‘light kitchens’ that speed up cooking processes and are more efficient, alongside easy-to-use options such as robot baristas.
The compelling conversation offered local and global airport food & beverage industry perspectives
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FAB eZine
August 2024
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