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More fresh, quick-serve food

Houser predicts that airports will begin to see a lot of freshly-prepared quick-serve concepts.

"For a while in the mid to late '80s and early '90s everything was popping up fast-food in airports. Everybody wanted to do cookie-cutter-type foodcourts like you'd see in

malls. What we're finding now is that the demographics of the traveling public are very favorable.

"They're typically in the $60,000-a-year range and up. They want to spend money, either on business expense accounts or on vacation. So what we're trying to do is create value, because we know the demographics of our customers are very favorable. They'll spend money if you give them a value and we can do that through freshly prepared, cooked quick, served quick."

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