Airports have increasingly evolved from transit points to food and beverage hubs to offer shopping, dining and experiences as part of their journey. For travellers, food and beverages are often the first touchpoint of comfort in an otherwise rushed environment. A well-designed F&B ecosystem not only caters to their immediate hunger needs and convenience but also enhances overall travel experience.
Airport operators and food outlets are increasingly recognising these needs and making strategic investments to combine speed, variety and quality. A recent study conducted by India Retails and Hospitality Private Limited (IRHPL), one of the fastest-growing multi-diversified retail groups unveils deep insights into what travellers prefer when it comes to dining at airport outlets, highlighting both the dominance of regional cuisines and the growing importance of convenience and beverages in driving sales.
When it comes to cuisine preference, regional flavours lead the way. The trend report unveils South Indian fare tops the list across India, followed closely by North Indian offerings. South Indian dishes are highly popular among both domestic and international travellers. This preference reflects a broader inclination towards familiar and comforting tastes even in the transient spaces like airports.
Naresh Sharma, CEO, India Retails and Hospitality Private Limited Group of Companies, said, “While global fast-food chains continue to expand their footprint across airports, it is regional cuisine that still dominates menus. This highlights a crucial insight that travellers seek familiarity and cultural connection even in transit, making it essential for airports to tailor their offerings to local tastes rather than relying solely on international trends.”
Travellers consistently prefer quick grab-and-go options over sit-down meals. The trend report indicates that 50-60% of F&B spends at airports goes towards these options for heightened convenience while dine-experiences account for 25-35% only. It is particularly pronounced for short-dwell travellers who prioritise speed without compromising on quality.
Travellers consistently prefer quick grab-and-go options over sit-down meals. Data indicates that 50–65% of F&B spend at airports goes toward grab-and-go or convenience formats, while dine-in experiences account for only 25–35%. The trend is particularly pronounced for short-dwell travellers, who prioritise speed without compromising on quality.
“Seeing the travellers’ preferences, airports have already responded with investments in quick-service outlets, kiosks and pre-packaged offerings, ensuring that travellers can enjoy fresh, tasty meals even with limited time before flights,” added Sharma.
Beverages are driving the F&B sales at airports, surpassing food in contribution. Nearly 70% of airport F&B revenue comes from beverages such as coffee, juices and alcohol, while the remaining 30% accounts for food. Specialty beverages such as craft coffee and premium bars contribute 10–15% of sales, while lounges and areas for high-dwell times in premium hubs record the highest share. This trend showcases the potential of beverage-focused outlets to drive both footfall and revenue that complement quick-service food formats.
Source: Fnbnews
