AIRPORTS: “WOW” DINING EXPERIENCES TAKE OFF
by Samir W. Mashni
More and more airports are following the trend of developing food and beverage concessions that provide a spectacular dining experience. Today’s travelers want great food, amazing services and a stunning atmosphere. The days of fast food chains and overpriced meals are gone. Now a traveler can expect to find not only prominent national restaurant companies, but guests can also see and experience local, chef-inspired brands. The recent food and beverage redesign at Detroit Metropolitan Airport’s McNamara Terminal is a prime example where this has been accomplished. Midfield Concession Enterprises (MCE) has developed 13 new restaurants in this terminal that feature a ‘WOW’ dining experience with national and locally chef-inspired themed restaurants.
The Eastern Market Dining Experience
Our goal at the Eastern Market Dining Experience was to provide farm-to-table chef-inspired meals that have been locally sourced from the Eastern Market. We created a streetscape market atmosphere by a design that features a large green wall, a streetscape and open kitchens that showcase freshly prepared meal options. Our guests readily see the chefs preparing meals, utilizing fresh ingredients, chopped and cooked right before their eyes. Our guests’ dining experience is upscale and wholesome featuring a variety of dietary options from vegan to gluten free. Our guests’ children can enjoy the play area designed specifically for the kids. A variety of Michigan craft beers and distilled spirits are offered to feature Michigan’s growing prominence in this industry.
Corridor Kitchen offers an organic, all natural sausage which is featured in the lamb and fig pizza, and buffalo chicken burger. Fresh grain salads featuring Moroccan lentils, and kale tabbouli are also some of our guests’ favorites. At the Eastern Market Shoppe, Palazzolo’s artesian gelato, as well as many snacks made by vendors at the Eastern Market are featured. Crave Robata Grill offers skewers of vegetables, seafood, poultry and beef are cooked at the first robata grill in the State of Michigan (a robata grill cooks at 1,000 degrees Fahrenheit). And at Grobbel’s Gourmet Deli we feature Grobbel’s famous and world renowned corned beef in many of the menu items.
Andiamo, the premier and award-winning Italian restaurant in the Detroit area, has been brought to life at Detroit Metropolitan Airport featuring made-to-order pizza with an open hearth oven and chefs preparing pizza in plain view. Andiamo’s signature sauce and pasta, sandwiches and Panini are becoming favorites of many of our traveling guests.
At Sora, sushi is made in plain view of our guests and is the prominent feature of this authentic Japanese sushi restaurant. Sora has been a long time favorite of many traveling guests and has been increased in size with an updated menu featuring many new entrees and what has become the nationally acclaimed and award-winning sushi. The design still features a very comfortable, yet modern contemporary look, and now has a bar where traveler’s favorite beers and cocktails are available.
Papa Joe’s Gourmet Market, Southeast Michigan’s premier gourmet market, has been brought to life at Detroit Metropolitan Airport and features many of our guests favorite meals, sandwiches, salads and must-eat focaccia sandwiches that are all prepared fresh daily for our traveling guests.
All of these new offerings at Detroit Metropolitan Airport have created a ‘WOW’ dining experience that prompts travelers to arrive early before they board their flight to have a memorable meal that is “Made in Detroit.”
Today, the Midfield Concession Enterprises, Inc. team owns and operates more than 50 restaurants in Detroit, Michigan, Washington, D.C., Philadelphia, Pennsylvania, and Newark, New Jersey, Denver, San Francisco and Minneapolis, and oversees gross sales in excess of $50 million dollars. Midfield’s phenomenal growth – achieved in just a little over a decade – speaks to the team’s ability to strategically manage multiple restaurants, develop customer loyalty and deliver the sales generating concepts utilizing the newest trends that airports demand. Midfield has built a reputation for success in a highly competitive industry where their guest-focused operations continue to set the team apart in a class of its own. Samir W. Mashni is Vice President has been with Midfield since the very beginning. Samir is a ‘foodie’ that is driven by a passion to set precedent in the airport industry by remaining a step ahead of the competition. He stays closely in tune with consumers; always looking to enhance Midfield’s brand portfolio with the latest and greatest offerings in airports. From exceptional brand selection, to recruiting famous chefs to consult on menu offerings, Samir makes his greatest ambition to set new trends and lead the airport industry forward. Defining Midfield’s restaurants as “places of the future” is one of goals Samir works toward as he brings the latest technology offerings to Midfield restaurant operations. For more information, contact Samir at 313.937.2010 or email swmashni@gmail.com.
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AIRPORTS: “WOW” DINING EXPERIENCES TAKE OFF
Oct 14, 2016AIRPORTS: “WOW” DINING EXPERIENCES TAKE OFF
by Samir W. Mashni
More and more airports are following the trend of developing food and beverage concessions that provide a spectacular dining experience. Today’s travelers want great food, amazing services and a stunning atmosphere. The days of fast food chains and overpriced meals are gone. Now a traveler can expect to find not only prominent national restaurant companies, but guests can also see and experience local, chef-inspired brands. The recent food and beverage redesign at Detroit Metropolitan Airport’s McNamara Terminal is a prime example where this has been accomplished. Midfield Concession Enterprises (MCE) has developed 13 new restaurants in this terminal that feature a ‘WOW’ dining experience with national and locally chef-inspired themed restaurants.
The Eastern Market Dining Experience
Our goal at the Eastern Market Dining Experience was to provide farm-to-table chef-inspired meals that have been locally sourced from the Eastern Market. We created a streetscape market atmosphere by a design that features a large green wall, a streetscape and open kitchens that showcase freshly prepared meal options. Our guests readily see the chefs preparing meals, utilizing fresh ingredients, chopped and cooked right before their eyes. Our guests’ dining experience is upscale and wholesome featuring a variety of dietary options from vegan to gluten free. Our guests’ children can enjoy the play area designed specifically for the kids. A variety of Michigan craft beers and distilled spirits are offered to feature Michigan’s growing prominence in this industry.
Corridor Kitchen offers an organic, all natural sausage which is featured in the lamb and fig pizza, and buffalo chicken burger. Fresh grain salads featuring Moroccan lentils, and kale tabbouli are also some of our guests’ favorites. At the Eastern Market Shoppe, Palazzolo’s artesian gelato, as well as many snacks made by vendors at the Eastern Market are featured. Crave Robata Grill offers skewers of vegetables, seafood, poultry and beef are cooked at the first robata grill in the State of Michigan (a robata grill cooks at 1,000 degrees Fahrenheit). And at Grobbel’s Gourmet Deli we feature Grobbel’s famous and world renowned corned beef in many of the menu items.
Andiamo, the premier and award-winning Italian restaurant in the Detroit area, has been brought to life at Detroit Metropolitan Airport featuring made-to-order pizza with an open hearth oven and chefs preparing pizza in plain view. Andiamo’s signature sauce and pasta, sandwiches and Panini are becoming favorites of many of our traveling guests.
At Sora, sushi is made in plain view of our guests and is the prominent feature of this authentic Japanese sushi restaurant. Sora has been a long time favorite of many traveling guests and has been increased in size with an updated menu featuring many new entrees and what has become the nationally acclaimed and award-winning sushi. The design still features a very comfortable, yet modern contemporary look, and now has a bar where traveler’s favorite beers and cocktails are available.
Papa Joe’s Gourmet Market, Southeast Michigan’s premier gourmet market, has been brought to life at Detroit Metropolitan Airport and features many of our guests favorite meals, sandwiches, salads and must-eat focaccia sandwiches that are all prepared fresh daily for our traveling guests.
All of these new offerings at Detroit Metropolitan Airport have created a ‘WOW’ dining experience that prompts travelers to arrive early before they board their flight to have a memorable meal that is “Made in Detroit.”
Today, the Midfield Concession Enterprises, Inc. team owns and operates more than 50 restaurants in Detroit, Michigan, Washington, D.C., Philadelphia, Pennsylvania, and Newark, New Jersey, Denver, San Francisco and Minneapolis, and oversees gross sales in excess of $50 million dollars. Midfield’s phenomenal growth – achieved in just a little over a decade – speaks to the team’s ability to strategically manage multiple restaurants, develop customer loyalty and deliver the sales generating concepts utilizing the newest trends that airports demand. Midfield has built a reputation for success in a highly competitive industry where their guest-focused operations continue to set the team apart in a class of its own. Samir W. Mashni is Vice President has been with Midfield since the very beginning. Samir is a ‘foodie’ that is driven by a passion to set precedent in the airport industry by remaining a step ahead of the competition. He stays closely in tune with consumers; always looking to enhance Midfield’s brand portfolio with the latest and greatest offerings in airports. From exceptional brand selection, to recruiting famous chefs to consult on menu offerings, Samir makes his greatest ambition to set new trends and lead the airport industry forward. Defining Midfield’s restaurants as “places of the future” is one of goals Samir works toward as he brings the latest technology offerings to Midfield restaurant operations. For more information, contact Samir at 313.937.2010 or email swmashni@gmail.com.