How Culinary Scene is Taking Off at Indian Airports

The Indian aviation industry's transformation extends beyond infrastructure and airline services, significantly impacting the Food & Beverage (F&B) sector within airports.

- SAKSHI SINGH

The evolution of airports in India reflect a broader global trend where they are no longer seen as mere transit points, but as integral parts of the travel experience, offering unique dining and shopping experiences. Airports across India are now increasingly home to a variety of F&B outlets, shifting focus from traditional retail to more diverse and sophisticated food options. F&B outlets, with their lower space and inventory requirements and higher customer footfall, offer a more lucrative option.

GMR Group-led Hyderabad Rajiv Gandhi International Airport has invited Expressions of Interest (EOI) from companies to manage the food & beverage business across the airport estate. The target of the EOI is to pre-qualify interested parties for a subsequent Request for Proposals (RFP) stage, during which details of the draft F&B Concession Agreement as well as spaces under the contact will be shared. The airport company plans to select one successful bidder to manage and operate all F&B areas.

The Dominance of QSRs

QSRs have become a significant aspect of the F&B landscape in Indian airports. Notable players like K Hospitality have expanded their portfolio to include airport spaces with QSRs, lounges, and food courts, featuring a mix of local, national, and global brands. The Indian F&B industry, with QSRs at its forefront, is expected to see a compound annual growth rate of 14.2 percent between 2020 and 2024, marking it as a high-profit sector. Towards the end of the last decade, with the privatisation of airports, the company entered the space with QSRs in airports, later expanding the business to airport lounges and highways. Majority of K Hospitality's revenue comes from its travel F&B business, while revenue from the other verticals are evenly distributed. "We expect that mix to change dramatically in the next two years," says Karan Kapur, Executive Director, K Hospitality Corp.