Keflavík International Airport has introduced a new series of guided tours aimed at giving departing passengers a final experience of Icelandic culture before they leave the country.

The initiative, called The Bless Programme – named after the Icelandic word for “goodbye” – offers free 30–45-minute tours within the airport. The program is designed to provide short cultural experiences for travelers who may not have had time to fully explore Iceland during their visit.

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Düsseldorf Airport has introduced a range of new food, beverage and retail concepts as part of a redevelopment project in partnership with Lagardère Travel Retail.

The new outlets officially opened on May 4, after Lagardère secured a master concession covering large parts of the airport’s retail and catering space. The rollout marks a milestone in the airport’s plan to expand its commercial offering.

Lars Redeligx, chairman of the management board of Flughafen Düsseldorf, said, “The new restaurants and shops send a strong signal: Düsseldorf Airport is moving another step closer to its goal of becoming one of Europe’s best airports.

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Lagardère Travel Retail UAE has opened the Story Kitchen & Bar at Dubai International Airport (DXB). It is the first outlet to launch in the new Concourse B West precinct in Terminal 3.

The concept has been developed in line with Dubai Airports’ vision for the upgraded area, offering a contemporary dining experience that combines design-led interiors with a globally inspired menu.

Stry Kitchen & Bar operates as a modern brasserie, with dishes drawing on Mediterranean, Middle Eastern and Asian influences.

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Menzies Aviation has reopened its Pearl Lounge at Copenhagen Airport following a three-month refurbishment, part of a wider global lounge upgrade program.

The refurbishment is part of Menzies’ multi-year Pearl Lounge transformation initiative, aimed at standardizing and improving its premium lounge offering worldwide while incorporating local design elements. The company said the program is intended to enhance passenger experience and support growth in the premium hospitality segment.

At Copenhagen Airport, Menzies invested €2.7m (US$3.2m) to upgrade the facility, which reopened to passengers on May 1, 2026.

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Aberdeen International Airport has appointed Portland Design to support a £2.5m (US$ 3.4m) retail transformation as part of wider plans to upgrade its commercial offering.

The program will see most retail and food and beverage units across the terminal refreshed or redeveloped over the next 16 months. The project forms part of AGS Airports’ long-term AGS Reimagined strategy, which focuses on modernizing facilities and improving passenger experience across its airports.

Portland Design was selected following a competitive tender process and has developed a set of retail design guidelines to support the investment.

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The Port Authority of New York and New Jersey and JFKIAT have selected JFK T4 Retail Partners to redesign and operate duty-free and specialty retail concessions in Terminal 4 at John F. Kennedy International Airport.

The partnership brings together travel retail operator ARI, Queens-based International Shoppes, and a group of local small business partners. The new operator assumed duty-free operations at the terminal on April 1, with upgrades and new retail concepts to be introduced in phases through 2026 and beyond.

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SSP America has announced a new line-up of local dining concepts set to open at Phoenix Sky Harbor International Airport (PHX) as part of the ongoing redevelopment of Terminal 4.

The concepts are expected to begin opening in late 2026. They will feature a mix of full-service restaurants, casual outlets and all-day offerings, with a focus on reflecting the local food scene in Phoenix and the wider Arizona region.

PHX aviation director Chad Makovsky said, “We’re excited to welcome SSP’s new line-up of local restaurants to Terminal 4.

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Sydney Airport has opened 11 new food and beverage outlets in its T3 Domestic terminal as part of a redevelopment of the precinct.

Offering a variety of local hospitality brands, the area has been updated to expand the dining options and improve the passenger experience. According to the airport, nearly two-thirds of travelers say airport dining influences their journeys.

The new line-up includes Icebergs Dining Room and Bar, offering a coastal Italian-inspired menu, alongside Lotus Dumpling Bar, which serves Cantonese-style dumplings and share plates.

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Hamad International Airport (HIA) and Qatar Duty Free (QDF) have announced that they are hosting a variety of unique experiences across the month of Ramadan for the projected four million passengers set to pass through the airport during this period.

One highlight is ‘The Orchard’, an indoor garden that serves as the centerpiece of the airport’s Ramadan transformation. Drawing inspiration from the lunar cycle, the installation encapsulates the essence of the holy month by representing the various phases of the moon, from the initial crescent that signals the start of Ramadan to the final crescent that marks the celebration of Eid Al-Fitr.

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JFKIAT, the operator of Terminal 4 at New York’s John F. Kennedy International Airport, has partnered with Hospitality Quotient to introduce a hospitality training program for terminal staff.

Hospitality Quotient is an advisory group within Union Square Hospitality Group. The program will target the thousands of employees working at Terminal 4 and is intended to support the terminal’s ongoing redevelopment.

The initiative forms part of JFKIAT’s T4 North Star strategy, which sets out a long-term vision for Terminal 4 as it undergoes a US$1.5bn transformation.

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