Too hot, too flavorless, and too artificial tasting. What really is up with airplane food? It seems that regardless of what is on the menu, airplane food never sits right in the stomach, and that is not just because we are thousands of feet in the air. It is disappointment wrapped in foil, inconsistently saved by their deserts and drinks.
The sad reality of airplane food makes airplane terminal food all the more important. Instead of a fixed and underwhelming menu, patrons have a range of delicious foods available right before takeoff. Fast food, sit down, a good airport terminal has it all, and provides multiple choices for filling up. The airport is already stressful, but that stress can multiply if dehydrated or hungry. These areas give travelers a space to eat and chat with friends or family before being pushed onto a metal tube with no real privacy. They also are excellent sources of picking up a mid-flight snack, one that will inevitably come in handy for longer flights.
For the airport itself, terminal concessions are an important source of non-aeronautical revenue. Airplanes are expensive, and so is maintaining airports. By complementing some revenue with concessions, airports have another source of income that can alleviate some of the financial stresses and help with their sustainability. Honestly, it is akin to a mutualistic relationship. The airport benefits from another source of income, and the concession or restaurant benefits from exposure and additional business.
Durango, Colorado is seeking bids from qualified vendors to provide terminal food and beverage concessions at the DRO Airport. If interested in this opportunity, click on the link to learn more. The bid closes September 11, 2025.