Concessions executives visit restaurants around the country to try to find concepts that would work well in airports. One expert weighs on the state of airport dining and gives her opinion on what’s ahead. Taking a concept that is on the street and putting it into an airport requires modifications to keep the brand’s integrity intact. Restaurants in airports face unique challenges, and executive chefs devote months to creating menus that will work in such an environment. Branson, a privately owned and operated airport in southern Missouri, is finding success with low-cost carriers.

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