Skift Take
A global transformation has taken place at airports turning previously stark hubs into mini-cities with local food and shopping options. The mix of political and commercial stakeholders in charge of New York City airports has slowed its similar progress; however, all parties are now realizing the importance in quickly improving the flyer experience.
New York-area airports became a national mockery earlier this year when Vice President Joe Biden likened LaGuardia Airport to that of a third-world country.
These empty, confusing spaces that bookend trips to New York City have long been a blight on visitors’ and locals’ travel experience.
Biden's comments lit a spark under state officials -- at least their defensive side. New York City Mayor Bill De Blasio defended the airport, praising airport employees' hard work, and Governor Andrew Cuomo introduced a $500,000 design contest for John F. Kennedy International and LaGuardia airports.
The Port Authority of New York and New Jersey, which runs the airports, had recently announced it would spend $8 billion on improvements and construction at the two facilities and Newark-Liberty International over the next 10 years.
Outside of these plans and promises; however, there’s been real transformation slowly spreading from terminal to terminal from LaGuardia to Newark.
Passengers are ordering croissants from iPads in LaGuardia’s Terminal D, snacking at New York hotspots like Dylan’s Candy Bar and Baked by Melissa at JFK’s Terminal 5, and will soon be plugging into one of 10,000 outlets coming to Newark’s Terminal C.
These changes are largely being executed by OTG Management, a restauranteur that made the jump from nightclubs to terminals in 1996 and today manages restaurants and retails outlets in ten airports across the United States.
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