Travelers passing through Austin Airport may have noticed the unique blend of local businesses offering food, beverages, and retail products. These establishments are part of the airport's concession program, designed to provide passengers with a taste of Austin's distinctive culture.
Cassandra Thomas, a Contract Management Specialist at AUS, explains that concessions involve granting rights to businesses to operate within the airport for terms usually not exceeding ten years. "Concession contracts are normally no more than 10-year terms," she said. "They are offered a mid-term refresh every five years to make changes within the establishments."
Austin Airport has pioneered the local-brand concept in its concessions, with 85% of brands being local and only 15% national. "Our passengers love to come into the airport and see the same iconic brands they have seen on the street side," Thomas noted.
For local businesses looking to secure a spot at AUS, an RFP (Request for Proposal) process is followed according to City of Austin rules. Proposals are scored by a panel and approved by the Airport Advisory Commission and City Council without lobbying. Thomas advises interested businesses to register with the City of Austin Connection and consult the Small and Minority Business Department for assistance.
Lynda Browder, a concession manager overseeing three restaurants in the terminal, provided insight into daily operations. "If we’re staffed well--it’s a matter of managing, stepping in, taking care of them," she said. "If we don’t have the people then, 'Hello, my name is Chef Lynda,' and I put on a different hat."
Browder highlighted significant differences between airport restaurants and outside establishments. She emphasized logistical challenges such as securing supplies and dealing with limited storage options due to TSA regulations.
When asked about staying optimistic during high-volume travel days, Browder advised patience: "Don’t let it get to you... Everything might feel like it’s falling apart right now... but life goes on." She also urged passengers to be patient: "We know you’re stressed; we’re stressed... Take a breath; if you’re nice to us, we’ll be extra nice to you."
Despite these challenges, Browder finds joy in her role through personal connections with customers. "It’s not a food business; it’s a people business," she concluded.
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