Four concepts receive accolades in Condé Nast article
BUFFALO, N.Y. (October 24, 2007) ? Delaware North Companies Travel Hospitality Services received high praise in a recent issue of renowned travel magazine, Condé Nast, which profiled premier airport dining operations around the country. Travel Hospitality Services had four concepts profiled by accredited travel writer Joe Brancatelli who compiled the list to feature those options focused on regional and local fare.
Brancatelli offered great praise for Austin-Bergstrom Airport’s Salt Lick and recommended travelers try the restaurants choffed-beef-brisket-sandwich. Dallas Fort-Worth Airport’s Dicky’s Barbecue Pit also earned accolades and was noted for its dry-marinated, pulled-pork sandwich.
“It’s always nice to have someone speak highly of your work and your food and beverage operations,” said Nick Biello, preisdent of Delaware North Companies Travel Hospitality Services. “We do devote a lot of focus toward regional and local fare but we focus on it in a way that enables us to do what’s right for the local environment and still deliver great food and beverage options”
Each of the three Lefty’s Bars and Restaurants at Denver International Airport received praise from Brancatelli.
According to Biello, Delaware North Companies Travel Hospitality Services has been a pioneer and innovator in the airport hospitality field. Using terminals to introduce travelers to the tastes, sights and sounds of the region outside of the airport is the philosophy behind Delaware North’s innovative Gateway Concept. Now a decade old, the Gateway Concept has become the standard among airport concessionaires.
Condé Nast is a nationally published business magazine which is renowned for its presentation of dynamic perspective. Brancatelli is a respected voice in the airport business community who has spent time with Frequent Flyer Magazine, Travel Holiday Magazine and Travel + Leisure Magazine.