Can you tell us some more about newly-developed concepts or upcoming openings?

In June we launched Brezel Lovers as a new concept at Frankfurt Airport. A pretzel cart is selling all kinds of the world’s favourite to-go food items. There are pretzels of all conceivable varieties and to suit every taste and all dietary requirements – sweet or spicy, plain or with a filling, vegetarian or vegan.

Further, this month we’ll be opening another new concept at Berlin Airport that is all about coffee and craft beer. More information about this concept will be announced soon.

What do you see as the most important current innovations and trends in the airport F&B space?

The conditions available for catering at airports are often very bad. Therefore, we enjoy working with innovative cooking techniques, such as the sous vide method [the process of vacuum-sealing food and cooking it in a temperature-controlled water bath], at sites without fully equipped kitchens and ventilation. This enables us to achieve exceptionally high-quality results.

We also use innovative high-speed grills, which are a mix of a microwave and a grill, enabling us to prepare foods that would normally be heated or grilled – including fried eggs, burgers, and other items which would normally have to be prepared on a hob.

Further, we combined an indirect grill with a recirculated air system instead of exhaust air. This combination is entirely new, the air purification system is unique and solves almost every exhaust air problem – which is typical for airport F&B spaces.