Editor’s Note: Earlier this year, Airport Experience News launched the AX Next Gen Collective, an advisory group created to amplify the voices of emerging leaders in the North American airport concessions industry. Over the coming year, the 12 professionals selected for the AXNGC will share their perspectives on the trends, opportunities, and challenges shaping our industry. They’ll also help guide the AXN team by providing insights into how the next generation of industry leaders consumes media and engages with content.
Each week, a member of the AX Next Gen Collective is featured in the AXN NewsFlash. This week the spotlight turns to Josanne Kennedy, interim director of concessions for Hartsfield-Jackson Atlanta International Airport (ATL). Kennedy shared her experiences with AXN’s Sarah Beling.
Beling: How did you land in the airport concessions industry?
Kennedy: It’s quite amusing, but I discovered this industry while working at the City of Atlanta Department of Watershed, where I managed external communications for major projects across the city system. A coworker, who previously worked in this industry, shared her insights with me and suggested I would be suitable for it. She eventually went back to the airport sector. Later, I applied for an open position and began my career with the Department of Aviation.
Beling: What are you doing now (and how did you get to where you are now)?
Kennedy: I started in the concessions department at ATL as the assistant director and now serve as the interim director of concessions at the world’s busiest airport. My journey here has been driven by hard work, dedication, and a thorough understanding of the industry and its various aspects. I became CM certified and plan to obtain my AAAE certification soon.
One of my favorite recurring memories [of working at ATL] is walking through the [concessions] locations after completing the entire process, from conceptualization to execution. Standing with my ATL concessions team and witnessing each opening is truly priceless. My team is always there with me during every significant, character-shaping moment I experience and [they] keep creating more of those memories.
Beling: What area of the airport concessions sector would you like to explore in the future?
Kennedy: I believe humans have a natural drive to learn new things. My past experiences consistently support me in my role, and as I progress on this journey — building on the lessons I’ve learned — I remain open to all new opportunities that come my way, just as my journey has brought me to this point.
Beling: How do you predict the airport concessions sector will evolve to serve younger generations of travelers?
Kennedy: A common saying suggests that nothing truly new under the sun exists; I believe that process modernization will occur gradually through a renewed emphasis on human engagement. Younger generations increasingly seek more people-centered experiences, valuing slower, more meaningful interactions that have diminished with technological advances and been further highlighted by the pandemic. This growing desire for human connection is expected to drive a gradual shift.
For culinary experiences, One Flew South is my top choice on Concourse E, while for a premium bar experience, Vino Volo on Concourse T stands out. Additionally, for fresh, healthy quick-service options, Fresh to Order on Concourse B is excellent. We also recently opened a Cava, which has quickly become a local staple. Their success stems from excellent service, diverse food options, knowledgeable staff, and quality products. Brands with street-side locations have a loyal following, and brand recognition is a strong advantage. Vino Volo and One Flew South create a refined atmosphere in a busy setting, allowing passengers to fully enjoy their culinary experience.
Beling: What is your favorite airport concession (restaurant, bar, store, amenity) and why?
Kennedy: I would say that’s a tie for me — a great restaurant or bar — because they have a natural talent for crafting their own environment or ecosystem of vibes. When done right, their atmosphere can transport you anywhere.
Atlanta is home to many loves. Over time, the city has evolved into a hub with diverse options, from big national brands to local mom-and-pop shops, all enriched with a unique local touch that enhances the culinary scene. Here are some of my favorites: C&S Seafood, The Optimist, Chops, Bold Monk Brewing Co., Two Urban Licks and Eclipse Di Luna. I love food that combines complex flavors harmoniously, creating a rich, layered taste on the palate. I also appreciate the straightforward and genuine approach to preparing meat. These places provide both intricate and simple culinary experiences in their food presentation.
