You’ve probably enjoyed the work of Paradies Lagardère multiple times on your travels, and just never knew it. The airport travel retailer and restaurateur operates more than 700 stores and restaurants in more than 90 North American airports, many representing national brands from Starbucks to Pandora.
As such, Paradies Lagardère is well-equipped to comment on the culinary trends shaping airport dining in 2026. According to Alice Cheung, senior director of brands and concepts for the company’s dining division, here’s what you can expect in the year ahead:
Locally Inspired Dining
Travelers want options inspired by local ingredients and the cities they’re traveling through, and airport restaurants respond accordingly by creating options helmed by local chefs.
Protein-Forward Menus
As more and more individuals attempt to add more protein to their diets, that trend shows up on airport restaurant menus in the form of, primarily, chicken. While Cheung noted burgers are airport concessions’ top sellers, chicken is giving beef a run for its money.
Tech-Powered Convenience
Restaurants offer convenient tech options like mobile ordering, QR menus and pay-at-the-table capabilities while striking a careful balance of also offering friendly hospitality.
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