“The international terminal at Chicago’s O’Hare International Airport used to be a concessions wasteland of fast food, a newsstand and not much else. Until 2011, when Westfield started a three-year, $26M renovation program that nearly doubled the terminal’s retail footprint to 30K SF and added 24 new retail and dining offerings, including a quick-service sandwich concept from James Beard award-winning chef Rick Bayless and five different restaurants from James Beard award-winning restaurateur Rich Melman. The windfall: an 82% increase in retail sales.”
Innovation
BISNOW: Airport Retail Boom Fueled by Celebrity Chefs, Local Businesses
BISNOW's Chuck Sudo examines how airport retailers are realizing formerly untapped potential in upgrading concessions.
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