Airports want to elevate their restaurant and retail profiles, but it’s not the easiest assignment. Just ask High Flying Foods.
Good food in airports? Not bloody likely, you say. But High Flying Foods aims to change that. Brothers Glenn and Garret Meyers, San Francisco-area restaurant operators, hatched the idea in 2000 after one especially abysmal airport meal. They envisioned airport eateries that sold fresh, high-quality, locally made food with refinements no one would expect, like fresh-ground coffee, on-premises baking and biodegradable packaging. The Meyers brothers managed to land a spot at the San Francisco ...
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