Fall 2009

hmshost.com

Finding freshness in used coffee groundsWhen HMSHost discovered that its exclusive partnerStarbucks had a recycling program in place for coffee grounds,the wheels started turning.

It seems a major airport can generate up to 300 pounds of usedgrounds every day. Starbucks’ Grounds for Gardens programmakes the expired grounds available to its green-thumbcustomers— taking advantage of the grounds’ natural propertyas an effective plant fertilizer.

John Weiss, HMSHost Vice President, Sales & Development— Starbucks Coffee brand said, “We did the math anddiscovered that all our airport and motorways stores coast-to-coast were discarding about a million pounds of coffee groundsper year. That’s a lot of unnecessary waste going to landfills.With the help of our associates, we realized that we couldestablish coffee compost areas close to our airport locations, andoffer free non-chemical fertilizer to community gardeners.”

An Autogrill Company

6905 Rockledge DriveBethesda, MD 20817

The program started small, but soon took off. NowHMSHostis coordinating efforts from all its restaurants nationwide torecycle used grounds. Nashville, Phoenix SkyHarbor, Portland(Oregon), San Diego, Seattle-Tacoma, and Spokane airportsare among the caffeine composters.

Coffee grounds can do evenmore than grow plants. It turns outthat grounds are also a natural insect deterrent— and CharlotteDouglas International Airport (CLT) just happened to belooking for ways to keep the local population of fire ants frombuilding their mounds over the runway lights. The propertystaff experimented by pouring used grounds over the mounds,and to everyone’s delight, it worked — without pesticides ortoxic chemicals.

“Less waste, greener communities, and no more fire ants atCLT,” says Weiss. “What’s not to like?” HH

Making the Traveler’s Day BetterTM

A large airport can generate up to 300

pounds of used grounds every day.

Starbucks’ Grounds for Gardens program

makes the expired grounds available to

its green-thumb customers.

The new concessions at Mineta San José (SJC) include an eclectic mix ofnew and familiar concepts, local and national icons, big brands andsmall. In total, HMSHost and its local partners will bring more than 15new restaurant and retail openings to SJC’s $1.3 billion Terminal AreaImprovement Program. This effort includes new food, beverage, andretail offerings in Terminal B/North Concourse and renovations toTerminal A. The program will be completed in May 2010.

Among the first to open is the San José Sharks Cage Bar & Grill, a jointeffort by HMSHost and the Silicon Valley Sports & EntertainmentGroup. Named after the local professional hockey team, the SharksCage is outfitted in official team colors — teal, black, and silver. Thedécor features vintage team photographs and a collection of colorful

sports memorabilia. A full menu offers a variety of American comfortfoods and healthy choices for breakfast, lunch, and dinner.

Sunnyvale’s C.J. Olson’sCherries, Sunglass Icon, andSunset News round out the first phase of HMSHost’sconcessions in Terminal B. InTerminal A’s main rotunda,HMSHost opened a newGordon Biersch Brewery &Restaurant, another Bay Areaoriginal.

“Our new concessions create avariety of destinations withinthe airport. Travelers to andfrom San José will have a taste of local shopping and food in this greatcity from the moment they enter the airport,” said Pat Banducci, SeniorVice President, Business Development, HMSHost.

Stockholm-Arlanda Airport (ARN), SwedenTaste, a fast casual dining concept at Sweden’s Arlanda InternationalAirport combines great food with aspectacular view of the airfield. Tasteopened recently in the airport’s newTerminal 5 extension.

The all-day menu includes a widerange of international sandwiches,

and also features popular local favorites such as the Swedish Prawnsandwich, gravlax, a herring platter, and traditional Swedish meatballs.

Jersey Airport (JER), United KingdomThe Island Food Market is proud ofshowing the best of the Jersey kitchenin an authentic way to a broadaudience. The heritage of Jersey ishighlighted by the use of localproducts and a menu of genuineJersey sandwiches, salads, and pastries.

The adjoining Jersey Bar serves a full range of drinks (including non-alcoholic offerings) and a small snack menu. Travelers can also samplemany of Jersey’s finest beers.

Canada UpdatePierre-Elliott Trudeau International Airport (YUL), MontrealMontreal travelers are enjoying the flavors from a popular cityrestaurant, now found at the airport. The classic steakhouse, HoustonSteaks & Côtes Levées, opened at YUL in June 2009 just in time to greetsummer travelers. Great food ispresented in a sophisticated and warm décor, all forming a terrificcombination that provides guests witha memorable experience. A favoritemenu item is one of the housespecialties, the Famous Baby BackRibs, which are always cooked toperfection, and really hit the spot.

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Pinkberry has joined local Los Angeles favorites Gladstone’s Seafood,Baja Fresh Express and La Brea Bakery as the latest addition to the“flavor of L.A.” line-up of food offerings by HMSHost at Los AngelesInternational Airport (LAX).

Nothing short of a cult favorite, the creation of Pinkberry’s swirlygoodness — now known on both East and West Coasts — dates toJanuary 2005. The first Pinkberry store opened in West Hollywood and “yogurt-nistas” experienced the frozen dessert that is described as aperfect marriage of extraordinary taste palates, offered in an inspiredstore space.

“Travelers arriving or departing LAX are interested in what makes Los Angeles cool. In this case, it’s literally the frozen dessert that givesice cream a run for its money,” said Steve Johnson, Senior VicePresident, Business Development, HMSHost. “We’re pleased to add afood concept at LAX that will be perhaps the first place travelers makethis ‘tasteful’ discovery.”

Today, Pinkberry has grown to over 70 stores with a wildly popular tartyogurt that has become known as “the taste that launched a thousandparking tickets” at the opening of its West Hollywood store in 2005.

Sharks Cage Bar & Grill highlights new openings at Mineta San José International Airport

Europe Update

Dreaming of a different dessert? You’re in luck.

Named after the local professional hockey

team, the Sharks Cage is outfitted in official

team colors — teal, black and silver.

Pinkberry promises its dessert

creations will inspire a chilly

bliss. The lines began forming

for swirly goodness on

September 10.

HH

HH

Among the first concessions to open is the San José Sharks Cage Bar & Grill.

The next wave of HMSHost openings at SJC will bring Author’s Bookstore featuring Hicklebee’s Book Emporium, Chiaramonte’sDeli, Harbor Express, Mojo Burger, Schurra’s Fine Confections,Sonoma Chicken Coop, Starbucks Coffee, Santa Cruz Wine Bar,Sushi Boat, and Una Mas Mexican Grill.

Rethinking the roadside fruit stand for Terminal B

One of the newest and most progressive concessions at MinetaSan José International Airport is also one of the mosttraditional. C.J. Olson Cherries joins the new lineup ofHMSHost brands in Terminal B, offering travelers a taste ofold fashioned fruit stand goodness. Since 1899, C.J. Olson hasbeen a familiar — and favorite — grower and purveyor ofthe finest specialty foods. Now, this local icon stops concoursetraffic with a delectable selection of cherries, dried fruits, nuts,chocolates, jams, and gifts baskets — all displayed in familiarC.J. Olson roadside stand style.

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Local wines take flight in St. Louis

Magazines lend brand names to a new venue: the airport

HH

Southern Living teamed

up with HMSHost to

launch the publication’s

first retail venture — a

branded newsstand in

Hartsfield-Jackson Atlanta

International Airport.

Sunset magazine, opened

its first retail venture

Sunset News at Mineta

San José International

Airport in Terminal B.

Southern Living, the nation’s sixth-largest monthly consumer magazine,teamed up with HMSHost to launch the publication’s first retail venture— Southern Living News in Hartsfield-Jackson Atlanta InternationalAirport (ATL). Its West Coast sister publication, Sunset magazine,opened its first retail venture Sunset News at Mineta San JoséInternational Airport (SJC) in Terminal B within days of SouthernLiving News’ southeast debut.

“It’s been a pleasure working with both Southern Living and Sunset todevelop these unique extensions of their lifestyle brands,” said LindaTolleson, HMSHost’s Senior Director of Retail. “Travelers always wantreading materials, and being able to shop at a newsstand as delightful asSouthern Living News and Sunset News is true to our promise ofmaking the traveler’s day better.”

Southern Living News opened July 13 at ATL, featuring a broadselection of magazine titles, local and international newspapers, popularbook titles, local maps and guidebooks, and convenience items. SunsetNews joined the lineup at SJC on July 15.

“Atlanta is an important market for Southern Living,” said EleanorGriffin, editor-in-chief. “We’re the city’s number one circulation, so ourfirst newsstand is a logical brand extension. It’s great exposure to be inthe world’s busiest airport in a terminal that sees 250,000 passengersevery day.”

The stores will look and feel like the warm hospitality reflected in bothSouthern Living and Sunset magazines.

“We wanted our store to be a beacon for travelers. The designsHMSHost brought to us indicated they understood our brand rightfrom the start,” said Griffin.

Both Southern Living News and Sunset News will offer special servicesin their everyday fare, including a ship-anywhere option to assistshoppers whose purchase might be bigger than their carry-on, a frequenttraveler “reader” program, popular book titles and promotions, videotravel information updates, and other merchandise exclusive to eachmagazine’s brand.

“As the ultimate resource for Western living,we’re excited for the Sunset brand to welcometravelers to the dynamic city of San José — thetenth largest in the nation,” said Katie Tamony,Sunset editor-in-chief. “Partnering withHMSHost to operate this store affords us a greatopportunity to potentially reach 9.7 millionpassengers per year. We look forward towelcoming millions of travelers to the West andintroducing them to the Sunset brand.”

Conferencerooms with a view

At Lambert-St. Louis International Airport(STL), HMSHost has created a conferencecenter for businessesthat want to make aspecial impression withcorporate gatherings.Soaring ceilings andspectacular runwayviews make the Norton ConferenceRoom and larger VineRoom unique venuesfor meetings — large orsmall. The facilities canaccommodate up to100 people, with totalcatering available.

Travelers and visitors can

discover the best-kept

secrets of Missouri wines

— and the pleasures of

French country cuisine

at Lambert-St. Louis

International Airport.

With the side-by-side openings of Missouri Vineyards and BriocheDorée, travelers and visitors can discover the best-kept secrets ofMissouri wines — and the pleasures of French country cuisine atLambert-St. Louis International Airport (STL). The concepts arelocated in the pre-security area, so access is easy for travelers who wanta quick bite before passing through security to their gates.

A soaring view of the runway means Missouri Vineyards is also a greatplace to watch planes take off or the sun set. “We had been staying at aconvention hall for five days. At Missouri Vineyards, we had a table butfelt as if we were outside. The ambiance is perfect,” commented travelerDenise Kohler of Lemon Grove, CA.

“These concepts, and their proximity to each other, are a bonus. We’veused the French history of St. Louis and the long tradition of wine

production in this region to create a true sense of place at the airport,”said Stephen Douglas, HMSHost Vice President of BusinessDevelopment. “We’ve planned a regular schedule of tastings, with adifferent Missouri winery featured at each event.”

Tastings at the new Missouri Vineyards at STL are held the firstThursday of the month. It is a great opportunity for the local vineyardto showcase its products and market itself as a destination to airport travelers.

“The pre-security locations are ideal for welcoming travelers,meeters/greeters and other visitors,” said Richard Hrabko, Director,Lambert-St. Louis International Airport. “These additions are the firstphase of our effort to offer upscale dining choices to STL travelers.” HH

Transportastings

Meet celebrity restaurateur and Sammy’s Beach Bar & Grill inspiration,Sammy Hagar

Conversations

With Joan Ryzner , Senior Vice President, HMSHost Retail

What’s behind the appearance of so many luxury brands in airports?JR: As dwell times have increased in airports, so have the opportunities for retailers. Many passengers are dedicated luxury label shoppers.

They’re also people with limited free time. At an airport, they find themselves with 45 minutes before boarding — a grand opportunityto bring them the brands they prefer to shop.

Is this a national trend?JR: Yes, but not for every airport. At Hartsfield-Jackson Atlanta International Airport (ATL), for instance, conditions are ideal for a row of high-

end shops. It’s theworld’s busiest airport and amajor international hub. Also, travelers from abroad are used to seeing luxury brands in airports.

Can an airport location do justice to a fashion label?JR: It’s important to create an environment that complements the quality of the labels themselves. In Atlanta,

we’ve openedErmenegildo Zegna, Salvatore Ferragamo, andBulgari—adjacent to each other in ConcourseA. And Sean John in Concourse B, serves the male, contemporary fashion customer. All four are high-design store concepts with pricing that’s consistent with non-airport locations. With HMSHost’sship-anywhere policy, we’re giving travelers every reason to shop high-end fashions on the fly.

Was it a difficult decision to open luxury retail brands in the midst of the recession?JR: HMSHost won the contract award in 2008 with specific openings planned for 2009. Along with the airport, we take a long-term view of

the duty to provide for the traveling public. It was important to stay on schedule and be in place, ready to serve travelers when the economyrebounds. These iconic luxury brands enjoy tremendous customer loyalty, even in these trying economic times. Bulgari is celebrating its125th anniversary this year, and both Ferragamo and Zegna have been in business for more than 85 years so they’ve weathered quite a feweconomic and world crises. Don’t forget, HMSHost has been in business for 112 years and counting.

Restaurant customers may remember the foodThey’ll never forget the service

Celebrating the opening of Sammy’s Beach Bar & Grill

are, from left: Randall H.Walker, Director, Clark County

Department of Aviation, Betty Bauerle, General

Manager, HMSHost at Las Vegas McCarran

International Airport, Sammy Hagar, and HMSHostVice

President, Anthony Alessi.

Joan Ryzner

Sammy Hagar

Q: The grand opening of Sammy’s Beach Bar & Grill at Las Vegas McCarranInternational Airport (LAS) is the second partnership between your namesakerestaurant and HMSHost. What’s the concept at Sammy’s?

SH: I really wanted to create an upbeat place with a casual beach atmosphere wheretravelers can enjoy tasty drinks and good eats while listening to great music. Themenu is a blend of American classics and island-style dishes, and the bar serves mysignature line of premium tequila, CaboWabo. I strongly recommendmyCaboWaboShrimp Ceviche, an all-time favorite recipe that never fails to bring people back.

Q: What excites you the most about your newest location?

SH: I’ve really enjoyed working with HMSHost to create quality food for travelers —starting with our first airport location of Sammy’s at Maui’s Kahului Airport (OGG).HMSHost understands my concept totally, and they’ve been in lock step with mebringing it to life at LAS. My new restaurant is very special to me, as it’s a part of myongoing community outreach. All profits from the restaurant will go to local LasVegas community charities through the Hagar Family Foundation. What could bebetter than a good meal and a good cause?

Dear Folks at HMSHost,

“I want to tell you about a marvelous employee of yours

at Seattle-Tacoma “Vintage Washington.” She is the most

engaging waitress you could ever imagine. Her name is

Patricia Ojendyk. I met Patricia when I went into Vintage Washington on May 1st for

a bite between planes. I had encountered some difficult people during my travels

that day, and I was ready for some food and a glass of wine. She made my meal a

complete joy with little jokes, a lot of smiles, and excellent, professional service. I

left Vintage Washington in a much better mood than when I arrived, all because of

Patricia’s superior service and lovely personality. You have a gem there and I hope

she will be rewarded for the wonderful job she is doing. I travel through SeaTac on a

fairly regular basis and I can promise you, I will visit Vintage Washington every time

from now on, thanks to the positive experience Patricia provided. Oh, and the food

was very good, too!”

Kathy Cullis

Seattle-Tacoma International Airport (SEA) traveler

Customer

F E E DB AC K >Our last issue of The Host focused on customer service, and how this aspect of our

business must always shine through, especially when the economy is difficult and

travelers have more stress on their minds. Great service couldn’t have been

demonstrated more perfectly than in this issue’s Customer Feedback letter.

“Here’s someone who just wanted to de-compress between planes,” said Elie W.

Maalouf, President and CEO, HMSHost. “But instead of just getting a glass of wine

and a nice meal at Vintage Washington, she had an experience that changed her

day — thanks to the personality and professionalism of an HMSHost associate.

“Think about it — the customer didn’t order “improve my mood” from the menu.

Would she have written to us if she ‘only’ had wonderful food? Maybe not. It was

her personal connection with her server that changed the game, and made her day.

As a result, we have a customer whose loyalty has been earned, with repeat

business promised.”

Maalouf concluded, “This is truly ‘making the traveler’s day better.’ In fact,

reading this letter makes my day better too.”

Patricia Ojendyk