Fraport USA has secured a contract from the Metropolitan Nashville Airport Authority (MNAA) to implement a new concessions programme at Nashville International Airport (BNA).

The ten-year programme is set to improve the concessions experience through a new business model. It will allow restaurateurs and retailers in Nashville to independently operate and completely control their restaurants and shops at the airport.

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MNAA Board of Commissioners chair Dr Dexter Samuels said: “After a careful and comprehensive planning, research and competitive bid process, Fraport was awarded the concessions contract and will implement a programme that brings local restaurant owners and retailers to the airport that will truly transform our passengers’ experience.”

“We want BNA to reflect our great city in every way possible, and we’re proud to say that this new concessions agreement will serve to create a more authentic Nashville experience.”

The previous concessions model of MNAA did not allow for independent, local ownership of the concessions and retail shops at BNA.

The new model will feature ‘street pricing’, which means airport concessions will be priced at a level equivalent to what a passenger would find for the item at a similar location outside the airport.

MNAA president and CEO Doug Kreulen said: “We want BNA to reflect our great city in every way possible, and we’re proud to say that this new concessions agreement will serve to create a more authentic Nashville experience at the airport.”

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As part of the contract, about 69,000ft² of concessions space will be designed, constructed, leased and managed throughout BNA.

The space will be leased by Fraport to local business owners who will independently manage their restaurants and shops.

Leasing and construction are set to commence on 1 February 2019, with new restaurants and retail shops expected to open later the same year.

At present, BNA is served by 15 airlines and offers 460 daily flights. The airport provides nonstop air service to more than 65 destinations.

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