Dublin Airport’s operator DAA has finalised a three-year transformation of its food-and-beverage (F&B) offering across Terminals 1 and 2, The Moodie Davitt Report revealed on 11 June. Fifty outlets now trade landside and airside, up from around a dozen concession partners pre-COVID. International brands such as Pret A Manger sit alongside upgraded Irish staples like Butlers Chocolate Café, while new concepts—including Ryan’s, a recreation of a traditional Dublin pub—aim to boost dwell time and passenger satisfaction. Commercial Director Ronan Fitzsimons said F&B sales are “well ahead” of passenger growth, with double-digit revenue uplifts since 15 units opened or were refurbished in 2025. Customer-satisfaction scores for food have reached record highs, helped by service-level agreements that require operators to reinvest annually in innovation. The expansion is strategic: passenger traffic hit 36.4 million in 2025 and could top 40 million by 2027. Additional 1,000 m² of F&B space is already earmarked to cope with demand. For mobility teams relocating workers through Dublin, the changes mean more diverse dietary options and, crucially, improved seating—an element linked to stress reduction on long-haul itineraries. From a regulatory angle, the upgrade dovetails with impending EU Entry/Exit System requirements: higher throughput and clearer passenger flows will be essential when biometric border checks go live for third-country nationals next April. DAA says the new layouts factor in space for potential e-gate queues, offering a rare example of airport retail planning with mobility compliance in mind. cite turn10view0
Source: The Moodie Davitt Report
