HMSHost (Avolta) will open a slew of new dining concepts at Daniel K. Inouye International Airport (HNL), Lihue Airport (LIH) and Kahului Airport (OGG) as part of the State of Hawaii Department of Transportation (HDOT)’s airport modernization program.
New dining at HNL includes the Waialua Bar and Café, a restaurant with cuisine inspired by the moku (district) of Waialua on O‘ahu’s North Shore that opened in late 2025; as well as several concepts opening over the next year such as Alan Wong’s, a restaurant from James Beard Award winner Chef Wong with a focus on regional ingredients; The Lei-Over, a sister concept to popular cocktail bar The Lei Stand with food and beverages celebrating Hawaii’s culinary scene; “On the Fly” by MW, a restaurant from husband-and-wife chefs Wade Ueoka and Michelle Karr-Ueoka offering dishes inspired by the islands’ best produce, seafood, and meats; and Aloha Plate, a grab-and-go concept offering travelers Hawaiian comfort food in the form of bento boxes and sandwiches.
Concepts coming to LIH include Wailua Falls Market, a grab-and-go stand offering fresh sandwiches, salads, fruit and juices, and the Kōloa Rum Company Cocktail Room, a bar featuring beverages made with the company’s single-batch premium rums. Over at OGG, travelers will soon be able to enjoy brews from The Tap House by Maui Brewing Co. as well as cocktails and seltzers with local flavors and Ocean Organic Farm & Distillery, a bar offering handcrafted cocktails and locally inspired cuisine.
In addition to opening new brands, HMSHost will refresh the airports’ current offerings including local concepts Stinger Rays Lahaina Chicken as well as brands national such as Burger King, California Pizza Kitchen, and Dunkin’.
“We are very excited to offer travelers new food and beverage options that reflect our local culture and island lifestyle, while featuring unique flavors inspired by Hawaii’s multi-cultural heritage,” said Hawaii Department of Transportation Director Ed Sniffen. “We have been working closely with our partner HMSHost to collaborate with renowned local chefs and island brewers and distillers to develop new dining experiences that will offer local travelers familiar flavors and a touch of comfort, while giving visitors a chance to savor their island experience.”
“These new dining options will be marquee experiences that showcase the creativity and delicious cuisine native to Hawaii,” added Steve Johnson, Avolta’s North American president and CEO. “We want to make the journey as exciting as the destination for travelers, from the moment they land to the moment they depart, so that when travelers visit Hawaii — whether it’s their first time or the fifth time — they will experience food that truly represents the unique flavors of the island.”
