Editor’s Note: Earlier this year, Airport Experience News launched the AX Next Gen Collective, an advisory group dedicated to elevating the voices of emerging leaders across the North American airport concessions industry. Throughout the coming year, the 12 professionals selected for the Collective will share their perspectives on the trends, opportunities, and challenges shaping the future of the business. They’ll also provide valuable feedback to the AXN team, offering insight into how the next generation of industry leaders consumes media, connects with content, and engages with the industry.
As part of this ongoing series, each week the AXN NewsFlash spotlights a different member of the AX Next Gen Collective. This week, we feature Angel Reese, senior operations manager at High Flying Foods. Reese shared her experiences and insight with AXN’s Sarah Beling.
Beling: How did you land in the airport concessions industry?
Reese: At 19, I applied online for a barista position with High Flying Foods, without fully knowing what I was getting into. I was surprised when I was called to schedule an interview and learned the job was actually at the airport. I got hired and started Thanksgiving week of 2011; I was thrown into the fire immediately, and honestly, I loved every second of it. The energy, the pace, the people – it just clicked. I didn’t find this industry so much as it found me; I thrive on the excitement, the daily challenges, and the unexpected moments that keep us on our toes. No two days are ever the same, and that’s exactly what I love about it.
Beling: What are you doing now (and how did you get to where you are now)?
Reese: What started as a part-time job quickly became a passion and eventually a career. Fifteen years later, I still find myself energized by the fast-paced environment, the opportunity to solve problems, support teams and create great experiences for our guests. The airport and hospitality industry has given me countless opportunities to grow, and I’m grateful for the journey that started with a simple online application.
I’m the senior operations manager at High Flying Foods, based at our SFO locations. My journey here has been anything but a straight line. I worked my way up from barista to general manager of our coffee locations, stepped away briefly from 2017 to 2019, and came back knowing the airport life was truly where I belonged. After the pandemic, I took the opportunity to explore HR before realizing my heart was always in operations. Since 2020, I’ve grown into this role, became a mentor in our company’s mentorship program, and helped build our Train the Trainer program. These days, I’m especially energized by driving consistency across locations as we expand into new airports and this year has been my first real deep dive into the RFP process, which has been a fascinating look at how airports select their concession partners.
Beling: What area of the airport concessions sector would you like to explore in the future?
Reese: I’d love to go deeper into the development and expansion side of the business; specifically, the strategy behind how concessionaires identify, bid on and win new airport opportunities. Having just been introduced to the RFP process, I find myself drawn to understanding how the right concept gets matched to the right location. There’s a real art to it, and I think my operational background gives me a unique lens to contribute to that conversation.
Beling: How do you predict the airport concessions sector will evolve to serve younger generations of travelers?
Reese: Technology is already reshaping how every generation moves through the airport, but what’s fascinating is watching how differently people respond to it. For younger travelers, I think the shift will be driven by three things: low patience, shorter attention spans, and a hunger for something that feels unique and worth sharing. We’re already seeing new lease opportunities designed to attract this demographic, and airports will need to be intentional about creating experiences that are fast, visually compelling, and genuinely memorable. The concessions that will stand out are the ones that understand they’re not just selling food or retail but that they’re creating a moment in someone’s journey.
Beling: What is your favorite airport concession (restaurant, bar, store, amenity) and why?
Reese: I can’t pick just one. But I can tell you exactly what makes a concession unforgettable to me and the people I travel with: an open, welcoming layout, great music, well-crafted cocktails and details that make you want to pull out your phone. Whether it’s the menu design, a unique prop or picture, or just the vibe of the space; the best airport spots feel less like a pit stop and more like a destination.
