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Airport staff to fatten up in exclusive digs
Private dining proposed for employees as public concession cash leaps
If all goes according to plan, airport employees won't have to eat overpriced burgers and fries in public.
The prices and controversial quality of food and atmosphere at San Diego's international airport, also known as Lindbergh Field, has long been a matter of contention among air travelers who eat there during flight waits.
Now the agency that runs Lindbergh Field is looking to set up an employee eatery, allowing airport staffers to avoid the captive meal scene.
"The San Diego County Regional Airport Authority has a unique opportunity to create a food and beverage service operation in a former restaurant space located on the first floor of the Authority Administrative Office (former Commuter Terminal) at the San Diego International Airport," says a request for statement of interests circulated by the agency on December 1.
"The goal is to create a space that feels separate and unique from work offices and that fosters an environment of collaboration and creative ideas. The essence of the project is to create a food and beverage space into a destination for Authority employees.”
According to the solicitation, "In a recent survey issued to 350 Authority employees, approximately 90 percent of the 198 respondent’s [sic] indicated that they would eat at a food and beverage establishment if it were available on-site. As a side note, approximately 100 or so other patrons visit Authority offices on a daily basis for various business reasons."
The request sets a high bar for the new establishment.
"While the space would offer employees healthy food and beverage options, serving as a cafeteria/lounge area, it would also be a space that is inviting, fosters creativity and collaboration, as well as inspires excellence."
Four possible approaches are specified, including what is called the "café concept."
"A café concept is best described as one that offers healthy grab-and-go food options, natural smoothies, and gourmet coffees. The café should create an environment that fosters collaboration and gives employees an inviting place to go for a snack, break, individual work or small team meetings."
Another possibility is a partnership with a gourmet cooking school.
"Menu choices should be aligned with the Authority’s interest in wellness," says the request. "The possibility of offering live-cooking stations will engage employees’ participation in healthy eating and wellness."
The airport’s own home-grown farm-to-table produce may show up on the menu.
"Future possibilities for this concept may include the creation of herb gardens that Authority employees can help tend to and supply the kitchen. Or, the culinary school tends to the garden as a supplement to their kitchen needs. Other ideas that might be an outgrowth of this concept is to have the culinary school offer cooking classes or mini sessions to learn about food preparation.”
The notice says that student restaurant staffers who perform well for the airport workers could be hooked up with future Lindbergh jobs.
"An added benefit to any school selected for this opportunity is that students could, based on working on airport premises, learn about airport food service careers (in-flight catering, in-terminal restaurants, etc.)."
Another option calls for gourmet food trucks.
"While the mobile food truck concept would not necessarily use the former restaurant space, this service would provide Authority employees with a convenient alternative to going off-site for their meals."
Notes the offering, "Morning/breakfast-oriented food truck service with gourmet coffees, smoothies, baked goods, etc., could be an option."
Airport authorities are also pitching use of the restaurant facilities to service upscale partying away from airport grounds.
"This space could also be developed to house a catering company to have fixed operations based out of the restaurant space for off-site catering clients while serving delicious, simple and healthy meals for Authority employees," according to the document.
"This facility can be considered an 'incubator kitchen' or 'culinary incubator' where the kitchen space is used to prepare food for parties or produce and package food for retail sales," says the document.
As previously reported, the airport authority's 2011 call for bids on public food operations in its terminals turned into a gold rush of local lobbyists pitching the airport's staff and board of directors for competing multi-national clients.
In September, Airport Revenue News, an industry trade publication, reported that final 2014 statistics revealed that San Diego was receiving a rapidly growing percentage of concession sales cash from travelers.
"The largest sales-per-enplanement gain was achieved by San Diego International, which increased 22 percent from $8.12 to $9.91. This jump is attributed to the opening of the airport’s new concessions program and 5.9 percent growth in overall enplanements."
For those who can afford it, the high-dollar airport food has its reported merits.
The Physicians Committee for Responsible Medicine has placed San Diego at 15th in its 2015 food review of the nation's 24 business airports, noting, "Fresh, local California fare fills the menu at PGA Tour Grill, which has a menu fit for professional athletes. ‘On the Green’ menu options include antioxidant-packed kale, romaine, and Mediterranean salads topped with avocado, pumpkin seeds, and quinoa. Travelers can also opt for plant-based pasta dishes or crispy kale served with avocado and smoked paprika hummus on naan bread."
According to a menu posted online by the airport, hickory-plank salmon or pan-seared trout goes for $23, with breakfast steak and eggs pegged at $15, and a veggie & goat cheese omelet for $12. Cocktails average $14, with a bottle of Byron Pinot Noir topping out at $69.
Here's something you might be interested in.
Airport staff to fatten up in exclusive digs
Private dining proposed for employees as public concession cash leaps
Airport staff to fatten up in exclusive digs
Private dining proposed for employees as public concession cash leaps
If all goes according to plan, airport employees won't have to eat overpriced burgers and fries in public.
The prices and controversial quality of food and atmosphere at San Diego's international airport, also known as Lindbergh Field, has long been a matter of contention among air travelers who eat there during flight waits.
Now the agency that runs Lindbergh Field is looking to set up an employee eatery, allowing airport staffers to avoid the captive meal scene.
"The San Diego County Regional Airport Authority has a unique opportunity to create a food and beverage service operation in a former restaurant space located on the first floor of the Authority Administrative Office (former Commuter Terminal) at the San Diego International Airport," says a request for statement of interests circulated by the agency on December 1.
"The goal is to create a space that feels separate and unique from work offices and that fosters an environment of collaboration and creative ideas. The essence of the project is to create a food and beverage space into a destination for Authority employees.”
According to the solicitation, "In a recent survey issued to 350 Authority employees, approximately 90 percent of the 198 respondent’s [sic] indicated that they would eat at a food and beverage establishment if it were available on-site. As a side note, approximately 100 or so other patrons visit Authority offices on a daily basis for various business reasons."
The request sets a high bar for the new establishment.
"While the space would offer employees healthy food and beverage options, serving as a cafeteria/lounge area, it would also be a space that is inviting, fosters creativity and collaboration, as well as inspires excellence."
Four possible approaches are specified, including what is called the "café concept."
"A café concept is best described as one that offers healthy grab-and-go food options, natural smoothies, and gourmet coffees. The café should create an environment that fosters collaboration and gives employees an inviting place to go for a snack, break, individual work or small team meetings."
Another possibility is a partnership with a gourmet cooking school.
"Menu choices should be aligned with the Authority’s interest in wellness," says the request. "The possibility of offering live-cooking stations will engage employees’ participation in healthy eating and wellness."
The airport’s own home-grown farm-to-table produce may show up on the menu.
"Future possibilities for this concept may include the creation of herb gardens that Authority employees can help tend to and supply the kitchen. Or, the culinary school tends to the garden as a supplement to their kitchen needs. Other ideas that might be an outgrowth of this concept is to have the culinary school offer cooking classes or mini sessions to learn about food preparation.”
The notice says that student restaurant staffers who perform well for the airport workers could be hooked up with future Lindbergh jobs.
"An added benefit to any school selected for this opportunity is that students could, based on working on airport premises, learn about airport food service careers (in-flight catering, in-terminal restaurants, etc.)."
Another option calls for gourmet food trucks.
"While the mobile food truck concept would not necessarily use the former restaurant space, this service would provide Authority employees with a convenient alternative to going off-site for their meals."
Notes the offering, "Morning/breakfast-oriented food truck service with gourmet coffees, smoothies, baked goods, etc., could be an option."
Airport authorities are also pitching use of the restaurant facilities to service upscale partying away from airport grounds.
"This space could also be developed to house a catering company to have fixed operations based out of the restaurant space for off-site catering clients while serving delicious, simple and healthy meals for Authority employees," according to the document.
"This facility can be considered an 'incubator kitchen' or 'culinary incubator' where the kitchen space is used to prepare food for parties or produce and package food for retail sales," says the document.
As previously reported, the airport authority's 2011 call for bids on public food operations in its terminals turned into a gold rush of local lobbyists pitching the airport's staff and board of directors for competing multi-national clients.
In September, Airport Revenue News, an industry trade publication, reported that final 2014 statistics revealed that San Diego was receiving a rapidly growing percentage of concession sales cash from travelers.
"The largest sales-per-enplanement gain was achieved by San Diego International, which increased 22 percent from $8.12 to $9.91. This jump is attributed to the opening of the airport’s new concessions program and 5.9 percent growth in overall enplanements."
For those who can afford it, the high-dollar airport food has its reported merits.
The Physicians Committee for Responsible Medicine has placed San Diego at 15th in its 2015 food review of the nation's 24 business airports, noting, "Fresh, local California fare fills the menu at PGA Tour Grill, which has a menu fit for professional athletes. ‘On the Green’ menu options include antioxidant-packed kale, romaine, and Mediterranean salads topped with avocado, pumpkin seeds, and quinoa. Travelers can also opt for plant-based pasta dishes or crispy kale served with avocado and smoked paprika hummus on naan bread."
According to a menu posted online by the airport, hickory-plank salmon or pan-seared trout goes for $23, with breakfast steak and eggs pegged at $15, and a veggie & goat cheese omelet for $12. Cocktails average $14, with a bottle of Byron Pinot Noir topping out at $69.
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