The board that oversees San Diego International Airport operations on Thursday approved the final group of new Terminal 1 concessions with 19 restaurants and seven retail stores planned.
The San Diego County Regional Airport Authority’s board, in approving the leases, embraced a mix of local, regional, and some national brands in an attempt to create an atmosphere to “look, feel, and taste like San Diego,” officials said in a news release.
Members approved the first concession in early June. A total of six operators will open the eateries and stores in the new T1, with the first 19-gate phase expected to be ready in 2025, and the remaining gates in early 2028.
There is 32,000 square feet at T1 planned for food and beverage services and 14,000 square feet for retail. The operators are High Flying Foods, Areas San JV LLC, Paradies Lagardere@SAN LLC, Marshall Retail Group LLC, Emerging Domestic Market Ventures Inc., and McDonald’s USA.
Four of the six concessionaires selected are new to the Airport Authority and two, High Flying Foods and Paradies Lagardere@SAN LLC, have existing leases for restaurant and retail space.
The brands to be featured in T1 include:
- Food and beverage: Kettner Exchange, Puesto, Mostra Coffee, Parakeet Café, Better Buzz, Cutwater Restaurant & Bar, Lofty Coffee, Understory Bar & Restaurant, NOVO Brewing, El Pez, Taco Stand, Ambrosio 15, Herb & Air, SIP Wine & Beer, 900A Tony Hawk Public House, Luna Grill, Mr. Moto Pizza, Carnitas Snack Shack, Grab & Go Subs, Café Moto, Chick-fil-A and McDonald’s.
- Retail, convenience and gifts: Gaslamp Marketplace, Hip & Humble, SAN Supply Co. and Goods Express @ SAN, Goods Univision Travel Store, No Boundaries, The Commissary, InMotion, WHS Smith, Liberty Station and The Arts District Market.
Kimberly Becker, CEO and president of the regional airport authority, called the proposals “competitive and compelling.”
“We were extremely impressed with all the proposals for restaurants and retail shops we received,” she said. “Proposers were required to meet specific concept, design and operational criteria that will help SAN offer our customers a wide selection of regional and national brands.”
When selecting the concessionaires, the airport looked for a variety of local, regional, and national names. Officials also considered financial capability and experience, concept development, location design, materials and capital, environmental sustainability, small business inclusion and customer service.
Restaurants were required to offer various menu options – full-service casual dining, quick service, gourmet coffee/bakery and bars with appetizer plates. In addition, the menus needed to appeal to a broad variety of tastes and nutritional needs.
All operators will be certified as Airport Concessions Disadvantaged Business Enterprises through either joint venture partnerships, subleases or vendor/suppliers. Two leases will be assigned to or operated by an ACDBE prime concessionaire.