Quick and convenient mobile ordering and delivery soon will be available at Chicago O’Hare International Airport (ORD) thanks to a partnership that includes an experienced Chicago-based, minority-owned and operated business.
Along with Servy, we are excited to team up with experienced local hospitality experts at Hyde Park Hospitality to launch a mobile ordering and delivery platform available across all four terminals at ORD.
Founded by Chicagoan Marc Brooks, who serves as President & CEO, Hyde Park Hospitality is a food service management company with an Airport Concessions Disadvantaged Business Enterprise (ACDBE) certification. The company currently employs more than 400 people and is expected to hire an additional 250 employees by the end of 2023. Hyde Park Hospitality was recently named one of Chicago’s 50 fastest growing companies by Crain’s Chicago Business.
Marc began his foray into the digital space after partnering with Servy to provide contactless ordering at Chicago’s Midway Airport. He then jumped at the chance to collaborate on the platform to serve one of the world’s busiest airports at Chicago O’Hare.
“Mobile ordering and delivery is not just the wave of the future, it is here to stay and I’m excited to bring it to O’Hare,” Marc said. “As a local Chicago-based minority-owned business, it is extremely rewarding to provide this service to my City. I’m grateful to partner with this team and hope to bring mobile ordering to more airports.”
“Marc is a driving force in the airport and hospitality industry and we couldn’t be more thrilled to partner with his talented team at Hyde Park Hospitality,” said Brian Petrow, Senior Vice President of Airport Operations, URW. “Partnering with experienced local minority businesses and entrepreneurs continues to be a core priority at each of our assets, and having Marc on our team ensures that this project and this airport truly reflects Chicago.”
Marc was exposed to entrepreneurial life and the food industry at an early age. His father was one of the first minority food manufacturers to enter the McDonald’s supplier program. Marc credits this first-hand look at entrepreneurship as the reason he pursued his career.
He began his career in food as a franchisee for a large QSR, acquiring fast food restaurants in the Midwest. After he decided to sell his portfolio of streetside establishments, he pursued contracted management opportunities and operating restaurants in airports. His first airport partnership was in 2014.
“We are grateful to be part of the airport business community,” Marc said. “The relationships we have built have led to strong partnerships and deals. We are always looking for unique opportunities and the airport space has much to offer to meet the needs of savvy travelers.”
Now Hyde Park Hospitality operates in 16 airports nationwide. The company owns and operates airport concessions, provides staffing, and oversees airport lounges in multiple cities. Their work also extends outside of the airport where they provide hospitality management services to restaurants, school districts, and hotel dining establishments.
