NEW YORK, Jan. 26, 2011 /PRNewswire/ -- OTG Management took home three awards at the inaugural Airport Food & Beverage Conference (FAB) held at Manchester Airport Concorde Conference Centre from January 23-25th, 2011. The international conference, organized by The Moodie Report, attracted over 170 delegates from around the globe.
The Moodie Report Founder & Chairman Martin Moodie introduced the conference as an event designed to highlight the importance of the growing airport food and beverage business. The competition recognizes the world's best airport and food operators in the following categories: quality, value for money, customer service and commercial application.
"We are absolutely thrilled to be recognized for bringing quality food and service to our customers," Rick Blatstein, CEO, OTG, who was onsite to present and accept the awards said. Among worldwide entries, OTG was recognized for transforming airport dining within JetBlue Terminal 5 at John F. Kennedy International Airport (JFK) and took home the following three awards:
BEST Concessionaire Innovation - re:vive, JFK International Airport, JetBlue Terminal 5
This award recognizes the concessionaires who have implemented a new and innovative idea producing measurable benefits of company growth and revenue.
BEST Concession Program - JFK International Airport, JetBlue Terminal 5
This award recognizes the concessionaire that best designed and operates a commercially successful Food & Beverage concession program which achieves high levels of passenger and airport landlord satisfaction.
BEST Sandwich Offer – Soft Shell Crab Banh-Mi Sandwich, DeepBlue, JFK International Airport, Jet Blue Terminal 5
This award recognizes the best sandwich offer anywhere in the world.
In addition to winning the above awards, OTG Management was recognized in the award categories of Best Full Service Restaurant, Best Self Service/Assisted Service, Best Fast Food/QSR, Best Design of Overall F&B Facilities and Best Outstanding Individual Contribution to Airport F&B.
OTG Management (www.otgmanagement.com) is an award-winning airport food and beverage restaurant company with more than 130 restaurants, bars and eateries in various airports including JFK, LaGuardia, Boston Logan, Tucson, Washington National, Orlando, Chicago O'Hare and Philadelphia. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its strong customer focus and innovation especially at JFK Terminal 5 JFK Terminal 5 which celebrates some of the best of New York dining including Aeronuova®, Piquillo®, and La Vie®. In 2010, OTG debuted LGA Terminal D featuring Prime Tavern (Michael Lomonaco), Bisoux® (Riad Nasr and Lee Hanson), and its Cibo Express® Food Hall including: Tagliare® (Dominick DeMarco) and Custom Burgers (Pat LaFrieda) along with WorldBean® Coffee. In 2010, OTG unveiled a first of its kind, gate dining experience at JFK Terminal 2 Gates 21 and 22 featuring Croque Madame™ (Chef Andrew Carmelini) and Terminal 3 Gate 15 featuring Bar Brace™ (Chef Jason Denton). This revolutionary dining program at the gate provides passengers with a restaurant quality experience featuring some of New York's most popular chefs and connoisseurs delivering cutting-edge culinary creations complimented by cocktails, wine, and beer. The new look of the gate offers a crisp, modern feel with several distinct components including not only access to full-serve restaurants, bars, cafes and gourmet markets but single, double and multiple party seating with power outlets for easy plug-in and Apple iPads to order and utilize. In 2011, OTG brought its revolutionary, gate dining experience to LGA, Terminal D Gates 1 and 2 featuring Crust (Chef Jim Lahey), a restaurant boasting thin-crusted, Neapolitan-style pizzas with artisanal toppings and bottled beer.
Contact: Kate Sutherland
SOURCE OTG Management