News

It's been a busy few days in air travel news. Minneapolis – St. Paul International Airport rolls out new 3 lane security screening (expert (aka “Black Diamond”), casual traveler and family lanes - this has been in operation since late April in Pittsburgh as well0; Allegheny Airport Exec Pitches Pittsburgh International Airport; Niagara Falls International Airport gets a big upgrade; St. Louis Airport to get new dining venues; Portland International Airport opens a Rogue Ales Public House (i.e. some good beer and grub) and a New York style Deli / Restaurant.

At airport, one lane doesn't fit all

MSP begins test of system to speed security routine
Full story at: TwinCities.Com (http://www.twincities.com/business/ci_9287101?source=rss)

Minneapolis – St. Paul International Airport (May 16, 2008): Self-selected security lanes for travelers, chosen by how well they think they know the security checkpoint routine, opened at Minneapolis St. Paul International Airport on Friday. When the security checkpoint line was busy early Friday afternoon, Brandy Brant, a traveler from St. Louis, slipped into the "expert" lane. It's one of three newly designated lanes among the terminal's six security checkpoints; passengers also can opt for a "casual traveler" and "family" lane. A friend of hers chose the "casual" lane and took 10 minutes longer than Brant to get to the other side. Security screeners directing traffic often pointed travelers toward one lane or another, but the choice remains with the traveler. Erickson said travelers commonly end up at the security checkpoints in the middle of the ticketing level, which are near some of the busier Northwest Airlines check-in counters. Wareham thinks that families in particular will like the new system, as they won't feel so pressured to speed it up. By August, passengers passing through the ticketing level will notice another new addition at the airport: a Houlihan's restaurant on the pre-security side of the checkpoints.

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Bradley Penrod plans to pitch Pittsburgh as destination for diverted flights

Full story at: http://www.bizjournals.com/pittsburgh/stories/2008/05/05/story9.html?ana=from_rss

Pittsburgh (May 2, 2008): The Allegheny County Airport Authority's executive director is planning to use his involvement in a national task force on reducing airline ground delays as a platform for attracting flights to Pittsburgh International Airport.

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Ground broken at Falls airport for $30 million major upgrade

Full story at: The Buffalo News (http://www.buffalonews.com/cityregion/story/348983.html)

Niagara Falls International Airport (May 17, 2008): Shovels in the ground Friday marked the beginning of the end of a nine-year wait for a new passenger terminal at Niagara Falls International Airport. "Fourteen months from now we'll be welcoming charter flights, cargo operations and a new life for the airport and the Buffalo Niagara region," he told a crowd packed into the existing terminal. Maziarz said the biggest boost to get the airport project going was a commitment from the Seneca Nation for a steady flow of revenue from the Seneca Niagara Casino & Hotel. The new terminal will be a morale booster for the community, said Assemblywoman Francine DelMonte, D-Lewiston. In addition to bringing in more passenger flights, the NFTA is trying to drum up cargo business, using as a draw its 10,000-foot runway, the third longest in the state.

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Lambert plans $16 million restaurant makeover

Full story at: the North County Journal (http://northcountyjournal.stltoday.com/articles/2008/05/17/news/doc482329638ff2d880842589.txt)

Lambert – St. Louis International Airport (May 9, 2008): Continuing its effort to be more attractive and amenable to its customers, Lambert-St. Louis International Airport is planning a big makeover of about two dozen food and beverage locations. The $16 million project is aimed at giving passengers and visitors more upscale and local food choices, more seats and better service — all part of a grand design to make Lambert more user-friendly. As part of the agreement to continue providing service at the airport, HMSHost would commit to spending $13 million by 2011, and another $3 million by 2015, remodeling the airport’s existing restaurants. Expected to be featured as part of the renovation are local names such as Mosaic, Fitz’s and Imo’s Pizza. Other recent offerings include the opening of two cell-phone lots, rocking chairs placed throughout the airport and music performances to entertain passengers and visitors.

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Popular dining venues open at Portland International Airport HMSHost brings local, regional and national brands to Portland International Airport (PDX)

(HMSHost May 16, 2008) Portland International Airport travelers now have two new popular dining options from HMSHost Corporation, a world leader in travel dining and shopping: Rogue Ales Public House, an award-winning regional brewery and Rose’s Restaurant and Bakery, an established Portland landmark “HMSHost has been a great partner to Portland International Airport, bringing the restaurant brands our travelers recognize and are pleased to find at our airport,” said Scott Kilgo, Senior Manager of Concessions Development for the Port of Portland. Travelers on the D Concourse are enjoying the new Rogue Ales Public House and its on-tap menu of Hazelnut Brown Nectar, Dead Guy Ale, American Amber and Morimoto Soba Ale, in addition to wine and spirits. Rogue’s menu includes tasty to-go bites for hurried travelers, and sit-down selections for those with more time.

Now open and offering authentic New York-style full service deli fare, famous pastries, cakes and desserts, Rose’s Restaurant and Bakery is also a favorite stop for Concourse D travelers. Serving breakfast, lunch and dinner, the menu features the Reuben Sandwich, Pot Roast & Gravy, and Giant Cinnamon Rolls, along with fresh salads and Rose’s signature soups.

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And just an update for our friends in Pittsbugh, the Pittsburgh International Airport has had the 3 lane self select security check point system in operation for a few weeks now, and all is reportedly going well.

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It's been a busy few, days, but that's all for now.
Remember, if you eXpect delaYs, you can beat them!
Happy Travels!
-Gus

This week, most of the announcement seem to concern San Diego International Airport. So if San Diego is in your immediate travel plans, read on:

Pittsburgh flights may lose 22 percent of seats

Full story at: http://timesonline.com/articles/2008/05/11/news/doc481fafdb95d19028971712.txt

Pittsburgh International Airport (May 15, 2008) - According to an analysis by airfare expert Rick Seaney, who runs the travel Web site FareCompare.com, Pittsburgh's number of available seats, or airline capacity, will be down 22 percent in October compared with October 2007. That was the sixth-highest --- or worst --- rate in the country among airports with at least 3,000 available seats a day on their departing flights, the analysis showed. Seaney's analysis showed there were 19,800 available seats on flights heading out of Pittsburgh on Monday, Oct. 8, 2007.

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Local artist’s work unveiled at San Diego International Airport

Airport reception honors artist Mark Richmond’s first public art commission in Terminal 1 and opening of cultural art exhibit in Commuter Terminal

San Diego International Airport (May 14, 2008) - The Airport Authority will host a reception to feature local artist Mark Richmond on May 15, 2008. As part of the Airport Art Cultural Exhibits Program, Richmond is exhibiting at the Commuter Terminal from April 2008 through July 2008. In addition, his first public art commission, “Winds of Change,” a 25’ x 9’ 6” digital painting (pictured above) was installed in Terminal 1 in February. Richmond’s paintings encompass multiple elements and cultures mixed with an Asian-style script he has developed over the years. His work is also on display at Harney Sushi in Old Town and Cesar’s Caribbean Restaurant & Lounge in the Gaslamp Quarter.

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New employee blog provides front-line information about San Diego International Airport

Airport Authority’s Goodwill Ambassablog offers the public unique & interactive opportunity to learn about airport events and initiatives

SAN DIEGO International Airport (May 15, 2008) After nearly 80 years of sending planes into the atmosphere, San Diego International Airport (SDIA) has launched a unique public communications tool … into the blogopshere. An employee blog called the Goodwill Ambassablog, authored by rank-and-file Airport Authority employees, is now available to the general public at www.ambassablog.com.

Produced internally and at virtually no cost with freely available software, the Goodwill Ambassablog provides employee perspectives on Lindbergh Field in the form of regularly updated posts, along with photos, videos, music clips, polls, links and a variety of other features. Visitors to the site are able to submit comments on any post. They can also subscribe to the blog and have updates automatically sent to their email address or RSS feed reader.

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Organic To Go Expands into San Diego Airport

- Healthier Meal Alternatives Attractive to Traveler -

SEATTLE, Wash - (May. 15, 08) - Organic To Go (OTCBB: OTGO), the nation’s first fast casual café chain to be certified as an organic retailer, announced it’s first free-standing airport café at the San Diego International Airport. Organic To Go has partnered with Concessions Management Services, Inc. (CMS), an experienced multi-concept concession company based in Los Angeles, California, with operations or ownership interest at Los Angeles International, Las Vegas McCarran, Atlanta Hartsfield-Jackson International, Houston George Bush Intercontinental and Tampa International airports.

“This is a tremendous opportunity for Organic To Go. In 2007 over 18 million passengers went through the San Diego airport,” said Jason R. Brown, founder and CEO of Organic To Go. “As traffic is projected to continue to increase, this location will “put us on the map” in the airport industry and show we are a viable alternative for expansion into other airports.”

Since opening it’s first café in San Diego in November 2007, Organic To Go has grown to eight cafes, with five downtown and two in La Jolla, California. In addition to its sit-down cafés in high rise, multi-tenant office buildings, Organic To Go also offers catering and delivery to corporations and catering, delivery and grab & go options on university and corporate campuses.

“I’m proud of our existing relationship with CMS at the Los Angeles International Airport and excited about expanding our business together at San Diego International Airport,” said Jason Brown. “We selected CMS as a true veteran in airport concession services management and believe that they will be a great partner to further develop the Organic To Go brand at the San Diego Airport and beyond.”

“We see an increasing demand for fresh and more wholesome menu items,” said Clarence A. Daniels, President and CEO of CMS. “We’ve witnessed an impressive customer response and growth at our six LAX locations since offering the Organic To Go options. People are very happy to have choices for meals made with fresh and delicious organic and natural ingredients without pesticides or antibiotics.”

Because most airlines no longer provide meals on domestic flights, fliers now have to often fend for themselves at airport concessions. The Airport Revenue News 2007 Fact Book states that travelers spent $3.2 billion on food and beverages in 2006 at airports. A recent report by the Physicians Committee for Responsible Medicine, which has been reporting on airport food for seven years, indicates that healthier choices at airports are in greater demand.

About Organic To Go

Based in Seattle, Organic To Go is the nation’s first fast casual café chain to be certified as an organic retailer with locations in Seattle, Los Angeles, and San Diego. Organic To Go’s delicious organic food is now available in more than 170 locations - including 29 cafés, more than 120 wholesale locations, 14 universities, 11 locations at Los Angeles International Airport and one location at San Diego International Airport. The company started 2007 with 12 cafés and closed a year of growth and expansion with 26 cafés, and now operates in four geographic regions. The company’s multi-channel business model includes Retail, Corporate Catering and Wholesale operations. Organic To Go’s mission is to become the leading branded provider of certified organic and natural soups, salads, sandwiches, entrees and other food products to corporate, university and other institutional customers in selected urban areas nationwide. All Organic To Go fare is made with organic ingredients whenever possible and is always natural, free of harmful chemicals and created with care. For more information, visit www.organictogo.com.

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That's it for now. Remember, if you eXpect delaYs, you can beat them!
Happy Travels!
Gus

This week there's news of a new spa in the St. Louis International Airport, an important alert about an upcoming high volume day at Pittsburgh Airport May 12, 2008, new concessions added in Kansas City International Airport and a new art exhibit celebrating Colorado in Denver International Airport.

XpresSpa prepares to pamper Lambert passengers

Two locations will soon offer specialty services and products to Lambert travelers

(St. Louis - April 22, 2008) Lambert-St. Louis International Airport will soon be home to two new XpresSpa locations that will offer spa services and specialty products for passengers. XpresSpa offers premium class services such as body massages, manicures, pedicures, facials and waxing. XpresSpa will also retail personal care products in various categories: bath and body, nail care, spa therapy, decorative soaps and massagers. The St. Louis Airport Commission and the City of St. Louis approved a five year agreement with the retailer that will begin after a construction build-out period of up to six months. XpresSpa will be located in the C Concourse (across from the current “Chili’s Too” restaurant) and the East Terminal, next to gate E-18. “XpresSpa will be a perfect fit for Lambert because our passengers are looking for better ways to relax or simply pamper themselves before their flights,” said Dick Hrabko, Director Lambert-St. Louis International Airport. “Plus, XpresSpa fits our current Lambert Advantage strategy to give our passengers better services and more amenities throughout the airport.” XpesSpa opened their first Spa at John F. Kennedy International Airport in 2004 and now has 34 spas in operation or under development at 18 airports in the U.S., Amsterdam and Mexico.

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** PITTSBURGH INTERNATIONAL AIRPORT ADVISORY **

PASSENGER AIR TRAVEL EXPECTED TO BE VERY HIGH MONDAY MORNING, May 12

ARRIVE EARLY FOR YOUR FLIGHT

PITTSBURGH, PA (May 9, 2008) – The Allegheny County Airport Authority has been notified by the airlines that there are a large number of travelers flying from Pittsburgh International Airport on Monday morning, May 12. If your flight leaves Monday, May 12, between 5 and 9 am at Pittsburgh International Airport, you should arrive at least 90 minutes before your flight. “The increase is most likely due to Mother’s Day, post-Penguins game traffic and business travel. Passengers need to come to the airport early and pack and dress smart to get through the screening process quickly,” stated Bradley D. Penrod, Executive Director, Allegheny County Airport Authority.

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Kansas City International Airport Departure Lounge Concessions

Kansas City, Apr 2008: Food and beverage concessions are now offered in all departure lounges at KCI Airport’s Terminals A and B. In Terminal C, there are concessions in all departing lounges except American and ExpressJet. These two airlines will offer the services in the near future. Additionally, Frontier will be opening soon with beverages

only. There are no plans to offer concessions in the SkyBus holdroom at this time. (Source FLYKCI Newsletter Mar/Apr 2008)

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Denver International Airport Presents Colorado: See the New West Like a Local Art Exhibit

Denver, CO April 21, 2008: Denver International Airport is pleased to announce its latest temporary art exhibit: Colorado:

See the New West Like a Local. The exhibit features 78 artworks and writings highlighting the state from the people who know it best – the locals.

Last fall, DIA invited state residents to submit written statements or poems expressing what they love about Colorado and why. Residents with diverse viewpoints, interpretations, and backgrounds submitted more than 300 original statements and poems expressing their visions of Colorado. Artists around the state interpreted the best of these submissions in many different media.

A jury reviewed the 697 artworks submitted by 407 artists and chose the ones that are on display at DIA. Jury members were: Sonnet Hanson, master teacher for modern and contemporary art, Denver Art Museum; Pauline Herrera, communications and marketing director, Denver Office of Cultural Affairs; Steve Klodt, acting director of publications, DIA; Grant Pound, executive director, Colorado Art Ranch, and Chris Ransick, Denver poet laureate. The exhibit is on display through January 2009, and will be seen by several million people during that time, including delegates to the Democratic National Convention in August. Colorado: See the New West Like a Local is located on the walkway leading from Jeppesen Terminal to the Concourse A security-screening checkpoint, and is accessible for everyone’s enjoyment.

For more information, visit www.flydenver.com/art, or call (303) 342-2521.

Well that's all for now -
Remember, if you eXpect delaYs, you can beat them!
Happy Travels!
-Gus

There's some interesting news bits so far this week. Some good news if you live in Rapid City; hotel renovations for those in Hartford; A flight delay in Austin where passengers did exercise their rights to get off the plane; Delays for JetBlue's transcontinental routes due to costs; Rodents found in Chicago O'Hare International Airport.

Airport plans concourse expansion in early 2009
Full story at: http://www.rapidcityjournal.com/articles/2008/05/06/news/local/doc481e39c11786f296113954.txt

Rapid City, SC. Rapid City Regional Airport: Rapid City Regional Airport has completed the preliminary design phase of an estimated $4 million concourse expansion that would create additional space for security screenings and holding areas for passengers waiting to board flights. Other airport projects on the horizon include building a new fire station to replace one currently in the old terminal building, relocating an electrical vault that controls all of the airport's lights, expanding the taxiway and apron, and new baggage screening devices. The airport also may remodel the restaurant to make it a more pleasant place to wait.

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Connecticut's Leading Hospitality Firms Join Forces at Sheraton Hotel at Bradley International Airport
Full story at: http://www.centredaily.com/business/story/574152.html

Hartford, Bradly International Airport: Konover Hotel Corporation and Waterford Group today announced that they have partnered on the Sheraton Hotel at Bradley International Airport in Windsor Locks, CT. Substantial renovations are planned for the Sheraton hotel, including an exterior facelift, renovations to the lobby, reception area, pool and fitness area, ballrooms, food and beverage outlets, garage, club lounge and refurbishment to all 237 guest rooms. The hotel will remain open during renovations, which is targeted for completion in 2009. The 237-room full-service hotel is the only hotel located within the airport complex. On-site amenities of the 10-story hotel include a Concierge Floor and lounge, an indoor swimming pool and complete exercise facility, high speed Internet access, fifteen meeting rooms, a full-service restaurant, lounge, Starbucks Cafe and grand ballroom to accommodate meeting and banquet functions up to 400 people. The hotel offers several unique packages, including a stay, park, and fly package. The Sheraton Hotel at Bradley International Airport has maintained its high rating by being a Sheraton Select Hotel for overall guest satisfaction and Starwood Best in Class for all North American Sheraton Airport Hotels.

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Passengers upset after ABIA delay
Full story at: http://www.kvue.com/news/local/stories/050608kvueairlinedelay-bm.d54cb90a.html?npc

Austin, TX. Austin Bergstrom International Airport: It may have been a case of an airline passenger bill of rights working in reverse -- when a one hour flight became a four hour ordeal at Austin Bergstrom International Airport Tuesday. The flight was scheduled to leave ABIA at 7:30 a.m. for a short hop to Dallas. But before the plane even pulled away from the gate the pilot warned passengers that storms in Dallas would cause a delay -- at that point 10 people got off. After waiting more than an hour the tension continued to build on the plane, and several passengers demanded to get off. The remaining 120 passengers arrived at DFW at 12:14 -- nearly four hours late. American Airlines officials said the pilot did the right thing by going back and letting those who wanted to leave off the plane.

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JetBlue to delay launch of LAX service
Full story at: http://www.chicagotribune.com/travel/la-fi-jetblue6-2008may06,0,7611268.story?track=rss

JetBlue Airways is expected to announce today that because of high fuel costs it is suspending indefinitely its first transcontinental flights from Los Angeles International Airport. The start of additional service at Burbank and Long Beach on May 21 is on track. As part of its West Coast expansion, JetBlue recently added a flight from Long Beach to Austin, Texas, and on May 21 will begin service between Burbank and Las Vegas, Long Beach and San Jose, and San Diego and Seattle, among others.

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Report: Dozens and dozens of mice, rats live at O'Hare airport
Full story at: http://pantagraph.com/articles/2008/05/06/news/doc481fc84879f25246804022.txt

Chicago, IL. O'Hare International Airport: A WGN-TV investigation that aired Monday night uncovered an infestation of mice and rats throughout O'Hare's Terminal One -even among food service and preparation areas.

Remember, if you eXpect delaYs, you can beat them!
Happy travels -
-Gus

In this past week's news, There's a power outage in Memphis, Gourmet Airline Food becomes availabe for those who are lucky, Indianopolis Airport Serves Local Food, California assembly supports the Airline Passengers Bill of Rights, and Gulfport-Biloxi Airport Insalls YoNaturals Healthy Vending Machines

Memphis airport power outage forces flight cancellations

Full story at: http://www.usatoday.com/travel/flights/2008-04-30-memphis-power-outage_N.htm?csp=34

MEMPHIS (AP) --- Power was restored Wednesday at the Memphis International Airport terminal after a 14-hour outage, forcing some 60 flights to be canceled while others were delayed. Power was back on around 12:40 p.m. CT after delays were caused when a switch broke and maintenance workers were unable to restore electrical service right away. Northwest Air Lines, which operates a hub at the airport and had 200 flights affected, said the average delay was 45 minutes.

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Gourmet Food On Flights Takes Off
Full story at: http://www.cbsnews.com/stories/2008/04/29/travel/main4056008.shtml
April 29, 2008

While complimentary meals have all but disappeared for most coach flights, there's a whole new culinary landscape for first class. Travelers flying to South America or Japan on United Airlines can feast on award-winning chef Charlie Trotter's appetizer of sauteed prawns and crispy short rib wontons with organic Thai barbecue sauce and chilled sweet-and-sour cucumber relish. For Delta, hot Miami chef Michelle Bernstein came up with entrees such as roasted chicken breast with goat cheese and pepper pesto crust served with polenta and ratatouille. Thanks to financial pressures that began with the 2001 terrorist attacks and have only worsened as fuel prices have soared, complimentary coach meals have become an endangered species. Continental is the only major U.S. airline that still offers complimentary meals - designed by their "Congress of Chefs" - in economy class for domestic travel. While most of the gourmet action is in first class, Delta Air Lines enlisted celebrity chef Todd English to design its fee-based coach meals - a chicken bistro salad with goat cheese crostini and organic spinach for $8 - available on certain flights longer than 2½ hours. Preparing and presenting airline food still has its challenges that even celebrity chefs can't alter. Aircraft pressurization can make food dry and flavorless.

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Indy's own give airport local flavor
Full story at: http://www.indystar.com/apps/pbcs.dll/article?AID=/20080501/BUSINESS07/805010409

King David Dogs' owners fielded the first call last summer: Would the restaurant be interested in having a presence at the new midfield terminal at Indianapolis International Airport? They are licensing the King David name and concept to Host International, an arm of the huge concessionaire, HMSHost, that will run several restaurants at the new terminal. "Airports are doing this [providing local restaurants] so people who are traveling through can get a taste of the region or a feel for what it's like," said Tom Coyle, executive director of restaurant and retail development with MZD here. The airport in Austin, Texas, is the best example, Coyle said, with about two-thirds of its businesses being local.

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Assembly Adopts Airline Passenger Bill Of Rights
http://cbs13.com/local/california.assembly.airline.2.713834.html

SACRAMENTO (AP) -- California lawmakers on Thursday approved legislation requiring airlines to provide passengers with food, water, lights, air and working toilets when they're stuck on airport tarmacs for long periods of time. The law would require airlines to ensure that passengers have basic amenities if planes are stuck on the tarmac for more than three hours.

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Gulfport-Biloxi Airport Welcomes Installation of New YoNaturals Healthy Vending Machines
Full Press Release at: http://biz.yahoo.com/prnews/080502/aqf030.html?.v=46

With an aggressive growth plan in effect for 2008, YoNaturals Inc., the nations leading healthy vending provider, has taken another big step in their expansion efforts with new vending locations in the state of Mississippi. The airport, an obvious high- traffic area, and statewide landmark, will now be offering its guests an assortment of healthy snacking options through YoNaturals' vending machines. The Edgewater Mall, Ocean Springs High School, Gulf Coast Research Laboratory, and Ocean Springs YMCA will also be providing its customers and students with snacks and beverages from YoNaturals' natural and organic line-up. YoNaturals state of the art vending machine with wireless remote monitoring capabilities designed with ultimate convenience in mind, for both consumers and owners, is the final piece that allows this model to work with complete synergy.

Remember, if you eXpect delaYs you can beat them!
Until next time, Happy Travels -
-Gus