Autogrill Group’s vision to create the ‘ultimate airport F&B offer’

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Autogrill Group recently partnered with Aeroporti di Roma to launch Assaggio Taste of Wine at Rome Fiumicino Airport – a unique, innovative concept that takes travellers on an explorative tour of the finest wines from Italy’s regions.

Autogrill Group was a corporate sponsor at this year’s ACI EUROPE Airport Commercial & Retail Conference & Exhibition. Ezio Balarini, Chief Marketing Officer, Autogrill Group, delivered the defining presentation in the Fourth Working Session ‘Is F&B both underperforming but, at the same time, the great hope for the future?’. He will present Autogrill Group’s vision “that airports’ restaurants will move even more towards the ultimate offer – a true and meaningful experience for our guests, driven by engagement with them and trueness in all we propose to them, taking care, of course, of sustainability issues, both environmental and for our business.”

The airport channel is one of the most important for Autogrill Group, and today the company operates in 150 airports worldwide. Its main focus is to create an overall experience, with its airport offerings having a real sense of place.

Autogrill Group recently partnered with Aeroporti di Roma to launch Assaggio Taste of Wine at Rome Fiumicino Airport. This is a unique concept that takes travellers on a tour of the finest wines from Italy’s regions. It is a wine and fish bar where travellers can enjoy offerings overseen by Michelin star chef Cristina Bowerman, who has designed three of the recipes on the menu.

Autogrill Group recognises the emerging need for digital services, and has introduced tools to provide customers with on-demand services to deliver customer experience and satisfaction. For instance, in some US and European locations, Autogrill Group has introduced digital kiosks for pre-ordering, and in the US other tools such as Kallpod – a system which notifies staff when customers are ready to pay or order.

“Our main ambitions are to be the leader of our industry and to be able to propose different restaurant formats with our own or partnered brands, covering all the needs and tastes of travellers while respecting their food traditions and valuing local cultures,” says Balarini.

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