Airport food has long been associated with being low-quality, overpriced, and uninspiring. However, this perception is rapidly changing across the UK, thanks in large part to the work of Dean Wilson-Hartles.
My vision has always been about offering fresh, niche products and introducing unique items that passengers might not have encountered before.
Dean Hartles Director of Food and Drinks at The Restaurant Group, UK
“My vision has always been about offering fresh, niche products and introducing unique items that passengers might not have encountered before,” says Dean, the Food & Drink Director at The Restaurant Group (TRG). With over 40 years of experience in the food service industry, Dean has been instrumental in transforming the airport dining experience.
The Unique Challenges of Airport Dining
Airports present a very different environment compared to high-street locations:
Time is limited.
Regulations are stricter.
Logistics are more complicated.
Customers are more price-sensitive.
Despite these challenges, Dean has successfully elevated the food quality at TRG Concessions, reshaping how people perceive airport dining. TRG operates both its own brands and as a franchisee for popular high-street names.
In a conversation on The Food Service Growth Show with Carl Jacobs, Dean delves into these challenges and discusses how he’s adapted to new culinary trends. He highlights the difficulties faced in changing long-standing mindsets within the team.
Changing everyone’s mindset was tough in the first few years. They were used to doing things a certain way for so long.
“Changing everyone’s mindset was tough in the first few years, especially since they were used to doing things the old way for so long,” Dean shares.
“We started making fresh burgers, preparing sauces on-site, and introducing new dishes. It took the full team’s buy-in to make it work. I made sure everyone, from regional chefs to head chefs, was involved in this journey. Together, we opened some impressive locations across UK airports, and I was lucky to work with some incredible people.”
Maintaining Quality in a High-Traffic Environment
Dean is candid about the challenges of maintaining freshness and quality in busy airports. He offers strategies for balancing innovation with practical concerns such as cost-efficiency and logistics.
His leadership has been key to TRG’s success, with the group now operating 35 units across all major UK airports.
Fast Facts about Dean Wilson-Hartles and TRG
Over 40 years in the food service industry
Experience spanning fine dining and quick service
Key player in transforming airport dining at TRG Concessions
TRG also operates around 80 Brunning and Price pubs and 168 Wagamama locations
Key Takeaways from the Interview
The critical role of freshness and quality in airport dining
Tailoring menus from popular brands to suit the unique airport setting without losing brand identity
Balancing cost-efficiency while maintaining high standards
Navigating the impact of COVID-19 on the food service industry
The growing focus on sustainability and ESG (Environmental, Social, and Governance) practices
👉 For more insights on how Dean Wilson-Hartles is leading innovation in the food service industry, tune in to the full episode of The Food Service Growth Show:
Geert Merckaert is the Content and Research Director at Apicbase and the producer of The Food Service Growth Show. He specialises in operational excellence, sustainability, and digital transformation in the restaurant and catering industry. Geert has a diverse background in content marketing, writing, and research, with previous roles in corporate finance at Bank van Breda, food marketing at VLAM, and the trade association Bakkers Vlaanderen. He holds degrees in Communications and Journalism from Plantijnhogeschool, as well as Art History from the Kunsthistorisch Instituut. During his studies, Geert spent nine years working weekends as a restaurant chef. He is dedicated to helping foodservice companies achieve sustainable growth through engaging and insightful content.
