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OTG reveals second wave of F&B concepts for George Bush Intercontinental

Restaurateur OTG and United Airlines have revealed the details of eight new food and beverage (F&B) outlets set to transform the guest experience in Terminal C South and Terminal E at George Bush Intercontinental Airport in Houston, Texas.

The new additions for Terminal C South include Magnolia Meatball Shop by chef Christopher Williams, Agave by restaurateur Sharon Haynes, and H-Burger by chef Antoine Ware. Passengers dining in Terminal E will benefit from the addition of “Q” by chef Greg Gatlin, Gavi by chef Ryan Pera, Yume by chefs Chris Kinjo and Mike Tran, Tanglewood Grille by chefs Seth Siegel-Gardner and Terrence Gallivan, and Beerhive, a bar serving locally sourced and international beverages.

In mid-2016, OTG unveiled the first wave of F&B concepts for Terminal B South, Terminal C North and Terminal E, scheduled to open in mid-2017. These will now be complemented by the new additions, with each concept designed by architecture and design firm Rockwell Group. The restaurants will also benefit from the installation of approximately 8,000 iPads throughout the terminals, enabling guests to order food and retail products, and have them delivered to their seat. The second wave of restaurants will open in late 2017.

Gavin Molloy, vice president of corporate real estate, United, said, “We continue to improve the customer experience for travelers at our Houston hub. The additional dining and retail options planned for Terminals C-South and E, combined with the offerings we’ll feature in our brand-new Terminal C-North, will provide an unparalleled ‘taste of Houston’ for local travelers and visitors alike.”

Rick Blatstein, CEO of OTG, said, “Our team at OTG has been working hard for months to bring Houston a reimagined terminal experience at Bush Intercontinental. With the announcement of these expanded concepts, we are one step closer to making that a reality for Houston’s travelers.”

To view an image gallery of the new F&B concepts, click here.

Written by Dan Symonds

January 25, 2017





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