North Austin News

Travelers passing through the Austin Airport may notice an array of local-based businesses offering a taste of the city's unique culture. These establishments, known as concessions, play a vital role in providing food, beverages, retail products, and services to passengers.

Cassandra Thomas, a Contract Management Specialist at AUS, explains that concession contracts typically span no more than ten years and include a mid-term refresh every five years. This allows for updates such as new flooring or furniture to keep the spaces inviting. Currently, AUS hosts 31 food and beverage outlets and 20 retail outlets.

"The Austin Airport was one of the first airports to foster the local-brand concept," Thomas says. "We have 85% of local brands and only 15% of national brands implemented."

Local businesses interested in operating at the airport must follow City of Austin rules and policies. An RFP (Request for Proposal) process is used to award concession contracts based on specific criteria outlined by airport staff or selected experts.

For a closer look at what it's like to manage an airport concession, Lynda Browder oversees three restaurants in the terminal's East end. Her role involves ensuring smooth operations and positive customer experiences.

"A huge part of my role is interacting with our customers," Browder states. She recounts instances where her team went above and beyond to assist stranded patrons or fulfill special drink requests.

Browder highlights significant differences between airport restaurants and those outside. The logistical challenges are considerable due to stringent security measures that limit supply availability.

"Having full menu availability can be a struggle," she notes. "We can't just make a grocery run."

Despite these challenges, Browder finds joy in making personal connections with travelers. She emphasizes patience during high-volume travel days: "If you’re nice to us, we’ll be extra nice to you."

Ultimately, Browder believes success in this environment hinges on people skills: "It’s not a food business; it’s a people business."