Hospitality Design - August 2015 - (Page 37)

perspectives sketchbook newark airport's united terminal > Presented with a unique opportunity to overhaul the entire United Airlines F&B program at Newark Liberty International Airport's Terminal C, OTG Management saw a chance to redefine the typical airport experience. It equated to an investment of $120 million into some 55 new venues-a mix of fast-casual outlets, cafés, lounges, and traditional restaurant concepts by more than 20 celebrated chefs (Mario Carbone, Jose Garces, and John DeLucie, to name a few), each with their own look designed by an impressive list of New York-area firms including Rockwell Group, Parts and Labor Design, crème design, and David Mexico Design Group. "The same customers who dine at the great restaurants around New York are the same people who travel in and out of the airport. It makes sense that their expectations should be the same, if not higher," explains Justin Blatstein, OTG's director of aura, adding that the terminal features concepts that have never been done inside an airport, including a lounge, reminiscent of a stylish boutique hotel, located just past security. For 30 of the venues (including the lounge, with its 25-foot-tall blackened metal backbar that will frame views of the Manhattan skyline), the design team at Rockwell Group wanted to forego what founder and president David Rockwell describes as "usually chaotic, anxiety-inducing, and soulless" airport spaces, and instead, "approach the project from a hospitality perspective," he says. Highlights include Kaedama ramen bar, which features a dynamic LED-lit 40-foot-tall metal mesh tower that takes advantage of the atrium's height; a chef will stand on a platform underneath to highlight the theater of making hand-pulled noodles. Recognizing 30 percent of travelers fly out in the morning, a few quickserve restaurants will transform from breakfast spots to entirely different lunch-dinner options, both in menu and look (for example, a waffle house becomes a barbecue joint). Rockwell Group made this a reality via exterior panels that flip and rotate, signage that pulls up, and menus, lighting, and furniture that completely change. "To best cater to different wants and needs throughout the day, we had to look at our concepts in a different way," Blatstein says. August 2015 037

Table of Contents for the Digital Edition of Hospitality Design - August 2015

Hospitality Design - August 2015
online TOC
from the editor
from the show director
trends 3d printing
interview helen jorgensen
5 questions for karim rashid
profile kelly hoppen
profile poesis design
profile 13&9
profile maria cornejo
profile design by them
profile ladies & gentlemen studio
profile emerging designers
trends collaborations
trends spanish influence
special feature custom solutions
airland hotel
press hotel
hotel henriette
newport marriott
industry kitchen
ad index
back space

Hospitality Design - August 2015