Dishing up new food, improvements for customers and less waste at Auckland Airport international departures

• Auckland Airport's international terminal airside departures area is getting a  refresh, including upgraded dining areas and shared relaxation spaces for customers
• 15% more seating throughout, with more variety added from dining areas to more comfortable spots, plus plenty of easy-access phone charging ports
• Level one airside dining area is introducing electric cooking over gas as part of the refurbishment.

Talk about appetite.

Every day, more than 1,500 burgers fly off the different grills at Auckland Airport’s airside dining precinct, alongside around 500 chicken salads and over 6,000 serves of fries.

Around 16,000 travellers depart Auckland Airport’s international terminal each day, and for many, enjoying something to eat or drink is part of the journey.

“Travellers are looking to relax before they board their flight, enjoying something good to eat, finding a comfortable seat, and somewhere to charge their phone,” said Mark Thomson, Auckland Airport’s Chief Commercial Officer. “We know they want more variety, food options that work for the whole family, and spaces that feel good to be in. So that’s what we’re focused on – making sure the time travellers spend airside before their flight is something they can look forward to and enjoy.”

To better meet today’s customer expectations of a modern airport, Auckland Airport is about to begin redeveloping the airside dining precinct and seating areas in international departures this month. It was last renovated nearly a decade ago.

The work will introduce new hospitality options, retain some of the firm favourites, plus refresh more than 2,600sqm of flooring across the level one and level two airside departures areas. The redevelopment expects to deliver 15% more seating across the spaces, alongside plenty of places for travellers to use and charge their devices, amongst the refurbishment.

Mr Thomson said: “The departures area beyond security will look a little different for a while as the refresh is undertaken. We will have a set of temporary walls put in place around areas in progress although there will be plenty of other areas to still hang out, eat and enjoy, it will be business as usual.

“We’ve planned the work in stages so plenty of food options will continue to be available for travellers. Customers have been clear, they want more than a food court. We’re working hard to deliver an experience that reflects the best of Aotearoa and the world and gives Kiwis something to feel proud of. It will be fit for purpose now and for the years ahead.”

The refreshed area on level one will house around 10 new or refurbished dining options by the end of the year, bringing the total airside eateries to 15.

“We look forward to sharing more details on the concepts and operators in due course, in the meantime we can say we are working to create a compelling mix of international eateries and local food that we know our travellers want to see. There will be something on offer for everyone,” said Mr Thomson.

“We’re operating in a live, 24/7 environment, so we’re mindful there will be some disruption. We thank travellers for their patience while we make these long‑term improvements.”

The busy and popular Vantage Bar and Kitchen, on level two of departures, with views over the runway, has had a revamp as part of the overall development. It now features a refreshed layout, updated furniture, and a cosier atmosphere designed to enhance the overall experience.

Davina Connell, Regional Director and General Manager of Emirates Leisure Retail ANZ, operators of Vantage Bar and Kitchen, said: "Auckland is one of New Zealand's great food and drink cities and that shouldn’t stop at the terminal door. We've created a classic public bar and kitchen that feels like a proper local, somewhere worth settling into whatever the hour. From morning coffee to a relaxed meal before the gate, the kitchen draws on the finest local produce this side of the Tasman while the taps pour New Zealand favourites alongside international names. It's our way of giving every traveller one last proper taste of Auckland before their journey begins."

Cooking sustainably

The project also introduces electric cooking in the airside dining precinct, building on the zero‑gas-cooking policy at nearby Mānawa Bay, the airport’s premium outlet centre, which opened in September 2024.

The long-term intent is to reduce gas-based kitchens and replace with electric-based cooking, and this redevelopment seeks to achieve that in new tenancies and where electric can be retrofitted into some refurbished ones.

Mr Thomson said: “The commitment we saw from operators at Mānawa Bay proved electric kitchens can deliver. Now we’re taking this as a blueprint for the international terminal and it’s shaping how we will roll out electric cooking at the airside dining precinct. We are delighted to see so much progress as part of this redevelopment as we are on this journey to phase out gas."

Reducing waste

To help reduce rubbish sent to the ‘honey pot’, which treats airside waste before it goes to landfill, Auckland Airport is ramping up use of reusable serveware across its airside eateries.

The level one food and beverage operators will shift from disposable packaging and single use items to reusable cutlery and crockery by default, for dining-in customers, supported by an onsite back-of-house sorting and cleaning team. The initiative will contribute to Auckland Airport’s target of reducing aeronautical waste to landfill by 20% by 2030, compared to a 2019 baseline. Food and compostable packaging makes up around 30-40% of all waste coming from terminal food and beverage outlets.

Mr Thomson said, “Customers are dining-in while they wait to board their flight, which makes reusables the right solution. It will be a shift in how the food and beverage offering works, and it’s an important step in how we actively manage waste at the airport.”

ENDS

Notes to Editor

Renders of the future state: https://we.tl/t-RvKGq3VAOGHcniA3