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. Throughout the remainder of this year and into 2027, 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 since the launch, the AXN NewsFlash is publishing short features on each member. Sal Mendola, senior director of culinary & concept development, Areas USA shared his insights with AXN’s Sarah Beling.
Beling: How did you land in the airport concessions industry?
Mendola: I started off in kitchens at a young age and worked my way up the figurative ladder via different chef roles. I’ve always been fascinated by high volume food and beverage operations. Cooking for people traveling from throughout the world is such a unique and amazing opportunity, so with those two passions, I was naturally drawn to airports.
Beling: What are you doing now (and how did you get there)?
Mendola: I am the senior director of culinary & concept development for Areas USA. Prior to taking this role with Areas, I held a similar role in sporting venues with Delaware North. The rest of my career has been in kitchens throughout the country working with my true passion: food.
Opening up Duff’s Deli & Market at Hartsfield-Jackson Atlanta International Airport (ATL) holds a special spot in my heart. Working with Chef Duff Goldman and his incredible team on each individual detail for so long and then seeing it come to life, the brand’s excitement, and the airport’s delight was amazing. Another fond memory is opening up Novecientos Grados with Tony Hawk and Chef Claudette Zepeda at San Diego International Airport (SAN)’s brand-new Terminal 1. Whenever something “outside-the-box” can come to fruition, it definitely makes every ounce of energy that went into the project worth it.
Beling: What area of the airport concessions sector would you like to explore in the future?
Mendola: Although I’ve had some strong exposure to convenience retail, I’d love the opportunity to continue to learn more about the methodology behind a lot of the new developments.
Beling: How do you predict the airport concessions sector will evolve to serve younger generations of travelers?
Mendola: I think we will continue to see a boost in technology-driven ordering solutions. We will also see a focus on more immersive, experiential dining, and more trending food cuisines that haven’t found their way into airport concessions yet.
I think the autonomous retail markets are resonating with the younger generation of travelers. They’re accustomed to using technology and expect lightning-fast transactions. Our On Your Way concept in ATL Concourse E is a great one, as you can get in, out, and on your way without a POS interaction.
Beling: What is your favorite airport concession (restaurant, bar, store, amenity) and why?
Mendola: Restaurants are my favorite airport concession. So many stories and journeys are told through food, which is such an incredible communication mechanism. If airport restaurants are developed properly, they can be an instant window into the community and a channel to an authentic, local experience.
I’m particularly fond of Killen’s BBQ at Houston Hobby (HOU). The idea that you can have some of the best BBQ (if not the best) in the world without leaving the airport is simply amazing. The food is unbelievable, fast, and creates the sense of place that we all strive for in airport operations. Another one that I love is Landry’s Seafood down the hall from Killen’s BBQ. They were voted the best seafood restaurant in the country recently and the ability to get unbelievably fresh and flavorful seafood in an airport was a dream even a decade ago. Houston Airport Systems did an amazing job with this program and I have to say that Houston travelers are getting spoiled!
