In recent years, the pace of change has quickened worldwide. And this process is expected to continue. The new geographic scenarios and recent developments in the global economy have had an impact on traffic and destination flows.
Only by getting to know these new travelers and the reasons why they travel will the Group be in a position to design appropriate offers. The typical travel channels – airports, highways, railway stations – are actually privileged observatories; they reveal who today’s travelers are and their experiences as consumers, as actors in the same complex and dynamic scenario as the Group.
In this context, Autogrill is in the best position to understand travelers’ needs, interpreting the speed and complexity of the changes that occur every day and translating them into innovative products and services. Airports in particular represent the place where Autogrill Group experiments and develops top notch solutions and services.
Product and concept design is always triggered by traveler expectations. The outcomes of the analyses carried out reveal a profile of a traveler who is aware of his/her role, wants to play a leading role, is demanding, makes informed purchases, looks for high quality and expects customized products.
Significant changes have been registered not only in the way people travel but also in their food habits and tastes. An increasing number of people follow specific diets as a result of intolerances or allergies to specific food products (coeliacs) or prefer not to eat meat (vegetarians and vegans) or, also, observe dietary restrictions based on their culture and religion.
The price-quality ratio has increasingly become important, as well as the growing demand for healthier food, the interest in local products (with controlled and/or certified origin), and sustainable, not excessively processed products.
The curiosity for ethnic recipes with foreign influences has also increased (including Asian food or Latin-American food in Europe and European specialties in the Americas, with the preference for ingredients considered healthy and symbolic of the Mediterranean diet, like olives, walnuts, olive oil,...), testifying to the cross-cultural influences on local cuisine as well, a result of increased travel flows towards new destinations.
Consumers are aware
of their role and want
to play a leading role