Industry News | September 29, 2017

HMSHost Brings Autumn Flavors to Airports

A Chicken & Quinoa Broth Bowl and the Breakfast Burger are just some of the unique culinary creations—along with twists on traditional food favorites—travelers can savor during the exclusive Airport Restaurant Month. This October, more than 100 restaurants across 50 North American airports are participating in the fall foodie event by global restaurateur HMSHost. Airport Restaurant Month is a unique take on the popular street-side restaurant week concept, but HMSHost has customized it for travelers, bringing an unmatched and uncommon culinary experience into the airport.

“As the industry leader in culinary innovation, HMSHost launched the first-of-its-kind Airport Restaurant Month three years ago as a unique way to elevate the dining experience for travelers. Today, the distinctive event continues to soar with a record number of new airports and restaurants participating to meet travelers’ demands,” says HMSHost vice president of marketing Atousa Ghoreichi. “This October, we’ve brought more unique, seasonally-inspired dishes that align with the latest culinary trends travelers might not expect to find in an airport.”

HMSHost’s award-winning culinary team created a special seasonal menu that takes guests on a culinary trip of flavors right inside the terminal before their travels even begin.

The menus are packed with warm, comforting fall flavors such as apples, Brussels sprouts, blue cheese, and even on-trend broth bowls that are perfect for those brisk fall travel days. For travelers in an extra hurry, they can take a warm cup of delicious sipping broth to go.

Airport Restaurant Month’s menus vary by restaurant location with select restaurants offering special customized menus that spotlight their own flavors and trends. While each menu may offer different options, a sample of Airport Restaurant Month’s October 2017menu items include:

  • Shrimp & Noodle Broth Bowl featuring tomato, spinach, and cabbage
  • Crispy Half Chicken topped with mushroom gravy and served with garlicky mash and Brussels sprouts
  • Brussels sprouts Harvest Flatbread topped with grapes, blue cheese, walnuts, and arugula and paired with a side salad of spinach, apples, carrots, and an herb vinaigrette
  • Croque-Monsieur including ham and Swiss cheese draped in cheese batter and grilled to perfection Extra Blue Burger with crumbled blue cheese, smothered in blue cheese dressing and bacon

To further enhance the dining experience, HMSHost’s sommeliers expertly matched suggested wines for each Airport Restaurant Month dish. The wine suggestions balance the flavor characteristics of each dish with the flavor profile of each wine to create the perfect pairing. 

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.