SINGAPORE. Changi Airport Group (CAG) seeks an accomplice to run a brand called Western Rapid Meals concession in 233sq m of the area at Singapore Changi Airport Terminal 3. The unit is at the airside in the Departure/Transit Lounge North, Mezzanine Level.
Launching a Direct Marketing Exercise for the concession, CAG stated: “We are searching out established operators and marketplace-leading fast food manufacturers who are available with a unique and thrilling menu line-up, customer-centric carrier, and exciting save idea to supplement and bring hype to the existing F&B blend in Terminal 3.”
The settlement will run for three years from nine January 2020, with the option of a three-year extension at CAG’s discretion.
NOTE: The Moodie Davitt Report additionally publishes The Foodie Report, the sector’s simplest media centered on the airport (and different tour-related) meals & beverages. The Foodie Report Newsletter is published every two weeks, and The Foodie Report eZine monthly.
Please ship all news of food and beverage outlet openings, together with photographs, menus, videos, etc., to Martin@MoodieDavittReport.Com to ensure unrivaled global exposure.
The organization also organizes the annual Airport Food & Beverage (FAB) Conference & Awards. FAB 2019 will be held in Dallas, hosted by Dallas Fort Worth International Airport, on June 26- 27.
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According to Wikipedia.org: “Fast meals is the term given to meals that may be prepared and served right away…Typically, the term refers to meals offered in an eating place or store with preheated or precooked substances and served to the client in a packaged form for take-out/take-away.”
Fast meal dates returned long earlier than the 21st century, however. For example, in the towns of historic Rome, road carriers had stands that offered bread soaked in wine as a quick snack in the mornings, and cooked veggies and stews were offered in easy-ingesting institutions later in the day. Many people dwelling in urban regions during these times had no means to put together or prepare their meals to rely on these companies for their food.
During the Middle Ages, major cities and urban areas, such as London and Paris, had many vendors that offered dishes, including pies, pastries, flans, waffles, pancakes, and cooked meats. Like the early towns of Rome, many of these companies catered to individuals who no longer had the approach to prepare their own meals or couldn’t afford to live in a house with kitchen centers. Thus, they depended on speedy meals.
