Host Marriott mixes regional, national brands at DC airport

Nation's Restaurant News, May 5, 1997

Washington -- Host Marriott Services plans to install a mix of local, regional and national brands in the new terminal being designed for the National Airport here.

The master plan for the National Airport's 28,000 square feet of concessions space calls for units to be divided among five zones in the new terminal, according to Paul Brown, general manager for Host Marriott operations. Host Marriott Services is responsible for developing the food and beverage space.

A total of 22 food operations will be installed in the terminal. The North Pier will contain Charles Mann All Pro Grill, Cinnabon, Primo Cappuccino, Koo Koo Roo California Kitchen, mamma ilardo's and Great Steak and Potato Co. In the Center Pier travelers will be able to sample products from Chesapeake Bagel Bakery, Virginia Beverage Co., California Pizza Kitchen, McDonald's, Charlie Chiang's Kwai and "TCBY" Treats.

In the South Pier area travelers will find Frozen Fusion, Wall Street Deli Anton's Federal Tavern and Flamer's Charbroiled Hamburgers. In National Hall travelers can choose from Legal Sea Foods, Auntie Anne's Hand Rolled Pretzels, T.G.I. Friday's, California Pizza Kitchen, Cinnabon and The Cheese cake Factory. Finally, the Continental Connector, which will open as part of phase two in 1998, will include Every thing Yogurt & Salad Cafe and Bananas Ultimate Juice Bar.

Many of the restaurant operators will be members of Disadvantaged Business Enterprises, according to Clark Sharpe, vice president, government affairs, for Host Marriott. DBEs must meet special qualifications and are owned and operated by a minority group member or a woman. Of the nine DBE entrepreneurs, many have similar streetside locations and are local to the metropolitan area.

To prepare for the opening of the new terminal later this year, Host Marriott has instituted an advanced training program concentrating on customer service, operational excellence and speed of service. All associates who will be employed by the food and beverage tenants at the airport will be required to complete the course before opening.

In addition to enjoying the activity at National Airport, Host Marriott has received three five-year contract extensions to manage foodservice and merchandise concessions at San Diego International Airport. The contractor also has earned the right to develop and operate concessions at the airport's new West Terminal Annex.

Combined annual revenues for the San Diego operations are estimated to be $25 million.

In Host Marriott's most recent financial statement, released April 22, the company reported revenues of $263.1 million for the quarter ending March 28 and operating profits of $1.3 million. That compares with $259.8 million in revenues and $400,000 in operating profits for the same quarter of the last fiscal year.