As part of the Build OMA Terminal Modernization Program, the Omaha Airport Authority approved concession leases for Eppley Airfield’s future terminal. Two concessionaire operators will open 19 dining and retail locations including 16 post security. These locations will open with the new terminal starting in 2027.
Build OMA is a multi-year expansion and modernization plan of the Eppley Airfield terminal focused on enhancing the travelers’ experience while supporting the airport’s long-term growth. The terminal expansion creates space for new dining and retail options post security.
“Dining and retail options at airports are one of the most important components of the passenger experience,” said Dave Roth Chief Executive Officer for the Omaha Airport Authority. “When we requested proposals, we had a goal of choosing a variety of concepts that reflect Omaha both in local and regional options, as well as national options for OMA travelers. Our new concessions as part of the Build OMA Terminal Modernization Program will move us forward in our vision to be the best airport in the Midwest.”
The two concessionaire operators selected are joint ventures led by the Hudson Group and Plum Market. They will manage a mixture of local and national dining and retail options including:
Dining: Block 16, Chicken Guy, Fernando’s, Panda Express, Pitch Pizzeria, Plum Market, Runza, Sambazon Açaí Bowls, Scooter’s, Starbucks, and The Mill Coffee & Tea.
Retail: 50th Street Market, Blackstone Supply featuring The Bookworm, Hollywood Candy, Hudson, iPorte, and Uniquely Omaha.
The 19 dining and retail locations in Eppley’s concessions program will include 17 different options with nine that are local to Omaha. It will also feature 22 additional local brand products offered at the various dining and retail options throughout the terminal.
The concessionaires submitted detailed proposals as part of a competitive process and were selected based on criteria that included qualifications and experience; concepts and designs for specific locations; training and management program for staffing; transition and interim operation plans; and customer service plans including menus and variety for travelers’ dietary needs.
