San Francisco, CA (PRWEB) March 03, 2013
Tastes on the Fly’s Napa Farms Market won the 2013 Best New Food & Beverage Concept (Small Operator Division) at the Airport Revenue News (ARN) annual conference in Las Vegas.
“We are honored that our peers in the industry, in conjunction with ARN, recognized our ability to elevate the airport dining experience for travelers," said Tastes on the Fly CEO/Co-Founder, Michael Levine. “We want to thank ARN, San Francisco International Airport and all our guests for making this possible.”
Napa Farms Market is the centerpiece of San Francisco International Airport’s Terminal 2 food program. Modeled after San Francisco’s famous Ferry Building, it celebrates the rich bounty of Northern California with local brands like Equator Coffee, Tyler Florence’s Rotisserie, Kara’s Cupcakes and Acme Bakery. Vino Volo, the award-winning airport wine tasting bar and boutique wine retail shop is also part of the marketplace. Since opening in April 2011, Napa Farms Market has become the benchmark for local, fresh, sustainable food in airports.
This is the second industry award for Napa Farms Market. ACI-North America (Airport Council International) awarded Napa Farms Market the Richard A. Greisbach Award of Excellence “Best New Food & Beverage” in 2012.
“I am delighted that the Airport and our tenants are being recognized for their effort to emphasize sustainable and locally sourced food and wine,” said John L. Martin, SFO Airport Director.
The annual Airport Revenue Conference and Exhibition is the largest gathering of airport concession decision makers and concession company executives. The concession nominees are voted on annually by airport leadership teams. Airport Revenue News is a monthly trade magazine covering airport revenue affairs.
Napa Farms Market was developed with the help of well-known retail marketplace developer, Steve Carlin, who spearheaded the San Francisco Ferry Building Market and founded Napa’s Oxbow Public Market. It was designed by Baldauf Catton Von Eckartsberg (BCV) Architects.
About Tastes on the Fly
In 1999, four San Francisco Bay Area restaurant entrepreneurs joined forces to elevate the food and beverage experience at U.S. airports. Their mission was to serve airport meals as delightful as anything travelers would enjoy at their favorite local restaurant. They now operate 12 restaurants in San Francisco, Boston and New York’s JFK Airport. From fine dining to casual quick-serve, the company is committed to bringing local culinary icons to the airport terminal. Their focus on operations, service and value has paid off—their restaurants are regularly included in national “Best of Airport Dining” press lists and they won ACI’s “Best New Restaurant Concept” for Bobby Van’s Grill in 2009 and 2012 “Best New Food & Beverage Concept Self Service” for Napa Farms Market. http://www.tastesonthefly.com