Airports merge travel, tourism, and hospitality industries - HMSHost

TransportastingsChef Lorena Garcia lights up Bacardi Mojito BarTravelers at Miami International Airport will soon be treated to a celebration of Caribbean flavors— right in the South Terminal. The Bacardi Mojito Bar brings a festive selection of specialtycocktails, a delicious menu of healthy and original Caribbean dishes, and a lively ambience onlyLatina celebrity chef Lorena Garcia could inspire.Known to Miamians for her popular TV cooking show and high voltage personality, Chef Lorenaexplains the secret to her culinary fame. “The kitchen is all about love, and so are the recipes I create.The kitchen is where friends and family gather. That’s where the flavors and the aromas and the funall begin. It’s the warmest, happiest part of any house.”Bacardi Mojito Bar will feature a menu that is as diverse as it is delicious. “Our recipes come from myCaribbean travels in combination with my Latino heritage. Many of the menu items will be made toChef Lorena Garcia believes people can eatorder. We’ll use whole wheat instead of white flour, with low sugar and low fat, prepared withhealthy and hearty at the same time. Bacardiwholesome, natural ingredients from South Florida’s local markets. Miami is my own backyard!”Mojito Bar introduces Miami International Menu highlights include seasonal tapas, a Caribbean Jerk Chicken Sandwich, Shrimp Ceviche, andAirport travelers to her unique recipes in a Lorena Garcia Cocina Salad — served at tables or at the bar. A special to-go area will feature astriking, high design setting.variety of salads, sandwiches, and fresh juices for travelers who won’t compromise on their foodjust because they’re in a hurry.“This is the first time I’ve been involved with an airport location. Where else could we meet so many new customers every day? HMSHostunderstands our concept and has supported me 100 percent. They’re as excited as I am about Bacardi Mojito Bar.” HConversationsWith Tim Slaney, HMSHost General Manager atHartsfield-Jackson Atlanta International Airport (ATL)How long have you been GM for HMSHost’s food and beverage operations at the world’s busiest airport?TS: I’ve been with HMSHost since 1999, and here in Atlanta since 2002.What are your biggest challenges running concessions at an airport with so much activity?TS: Logistics keeps us on our toes. Our stores and restaurants only take deliveries between 10PM and 5AM, to keep the tarmac clear forflights. And with so many people in every concourse, we can do very little maintenance during the day. If we need to change a light bulbor use a ladder, it happens at night. That’s why 100 of our 880 employees only work the night shift.Also, due to our growth here in Atlanta, storage space is very limited. Our restaurants need to manage their inventories on a daily basis.There's never a dull moment here at the world's busiest airport. Fortunately, everyone at ATL knows their job, and the whole facility isremarkably well run.What’s your favorite part of the job?TS: Call me old school, but I love to walk the concourses and talk directly with customers, to make sure things are running smoothly. I usedto wear a pedometer, and figured I sometimes averaged almost six miles per day.Has new technology affected the way you work?TS: Absolutely. Since I have my email and phone number on every receipt, I get several messages every day from customers.Once, I heard from a customer who was lamenting spilled coffee on his shirt. I hustled over to his gate and actually met him withinminutes of his email — and arranged to take care of his cleaning bill. He was amazed.Another change — our new digital menu boards, now in almost half our restaurants. Customers can see pictures of menu items, orderelectronically, and pick up their meals at check-out. Since our boards ask for upgrades automatically, we’ve seen a five per cent jump inaverage order spending. The vast majority of travelers like to order this way.Besides technology, what other changes have you seen?TS: Customers seem more appreciative of great personal service. Traveling today can be stressful, and I get so many emails from passengerswho love it when one of our employees does something special for them.As you’d expect, as travelers spend more time in airports, we find ourselves working longer days. Our people stay until the last plane takesoff, which might be 1 a.m. or later. When that happens, we guarantee them a free taxi home. HHOST Hot TopicsHMSHost teams with American Red Cross to raisemore than $165,000 for Haiti relief˛Within a week after the Haiti earthquake, HMSHost's retail divison created a special code for use at checkout so customers using a credit cardcould easily donate $1 or more at the point of purchase. Many of HMSHost's food and beverage locations used canisters for collection pointsas well. All of the airport efforts were directed to the American Red Cross Haiti Relief fund.HMSHost also procured a copy of the Ad Council's PSA for Haiti, featuring First Lady Michelle Obama, and aired it on the TravelersInformation Network — the HMSHost channel featured on TV screens in the company’s retail newsstands and bookstores. The campaign andcommunications ran through March 31. H