* space is at a huge premium, you can store very little
* knives are usually chained to the wall, and inventoried between shifts
* you can’t just bring supplies down the airport corridors when you need them. Items need to clear security. It’s often a third party that’s engaged to do that, and it has to happen off hours. Working with the third party can make sourcing ingredients challenging.
* customers have varied tastes and need to be served quickly. Despite the high rents and challenging operating environment airports often require ‘street pricing’ (charge the same in the airport, perhaps plus 10%, versus what same item would cost on the outside)
* it’s not even the restaurant that’s managing the operation, usually they are licensing he concept. For example there are only two vendors offering food serving in the Phoenix airport, despite all the different restaurant names.
* in Atlanta the way you get into the airport is ‘partnering with’ the former Mayor’s daughter
And consumers are pretty captive, security won’t let you bring many food items into the airport…
That is all from an email from Air Genius Gary Leff.