SSP : Food for Thought - The big interview

An enhanced experience

Why is F&B such an important part of the mix at your airports?

Airports have become more than just transportation hubs; we strive to provide a positive experience for passengers. F&B options that cater to diverse tastes and preferences, offering a variety of cuisines and dining experiences, are essential, and they help passengers relax and unwind before or between flights.

With evolving travelling needs and expectations, avid travellers are expecting more out of airports today. Access to a range of F&B outlets encourages them to spend their time and money within the airport premises rather than seeking options outside. This increases the airport's commercial potential.

F&B outlets also generate significant revenue for airports through rentals, concessions, and revenue-sharing agreements. They often contribute a substantial portion to an airport's non-aeronautical revenue.

Do tell us something about your new plans for F&B?

F&B is one of the pillars in our 'Commercial Reset' plan and was the first to complete the mobilisation phase, in line with the recovery of passenger movements at our airports. The food courts in KLIA (Kuala Lumpur) and LGK (Langkawi) were relaunched as food garden concepts, which was a marked enhancement in ambience when compared with the conventional food court experience.

Partnerships with leading operators like SSP have enabled the F&B offerings to be refreshed. To elevate the profile of the airport to a lifestyle destination, we secured many renowned international F&B brands including Hard Rock Cafe, Jamie's Pizzeria, 4Fingers and Taco Bell. The arrival of these international brands at our airports has benefited the local community as well. For example, 4Fingers in Kuching International Airport is the only international Korean fried chicken restaurant in Sarawak and has been a big hit with the locals there.

In addition to international brands, local champions are also celebrated, and we've seen the opening of downtown favourites such as Jibby Chow, Serai, and soon, Chef Wan's cafe. A strategy adopted for F&B in KLIA T2 enables the master concessionaire to strategically curate the mix of the F&B brands to create a complementary and diverse offering for the designated areas in the terminal. This ensures that we cater to all passenger profiles and maximise footfall. The master concessionaire will also be able to respond quickly to market trends and changing consumer preferences, making strategic adjustments to the tenant mix to stay competitive.

What are your plans for lounge offers, and what has been the evolution in this market?

Malaysia Airports is future-proofing its lounge strategy for its major airports in Malaysia as well as Istanbul Sabiha Gokcen International Airport in Turkey. The strategy focuses on host airline lounges while also providing an avenue to renowned lounge operators such as TFS to run private lounges catered to other airlines, alliances, and the public. With vast experience managing lounges around the world, these operators provide an elevated customer experience for their guests.

Why is it important to include brands that are new to the airport environment in the mix?

New brands in airport malls are important for creating a vibrant, competitive, and appealing environment that benefits both the airport and travellers. It enhances the overall experience for travellers by providing them with a variety of options to choose from, catering to different preferences and tastes. Besides driving revenue, they contribute to the positive image of the airport.