Resource Manual for Airport In-Terminal Concessions (2011) / Chapter Skim
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11 Services, Storage, and Logistics
11 Services, Storage, and Logistics
Pages 173-187
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From page 173... ...
The basic principles described in this chapter can be adapted to each airport. The chapter discusses the following: • Loading docks • Security screening of goods • Concession storage facilities • Servicing routes and devices • Use of centralized third-party logistics providers • Waste collection, recycling, and removal • Sustainability • Food preparation 11.1 Loading Docks Loading docks function as areas for receiving incoming goods to be delivered to the terminals and for picking up outgoing goods.
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From page 174... ...
11.1.1 Number of Loading Bays Table 11-1 presents loading dock requirements as a function of terminal concession floor area. Figure 11-1 presents an approach to determining the number of loading docks required based on annual enplaned passengers assuming 15 square feet of concession space per 1,000 enplaning passengers.
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From page 175... ...
Maintaining a negative air pressure on the docks and positive air pressure in the terminal building will help reduce infiltration of dust, dirt, and odors and enhance indoor environmental quality. • In colder climates, radiant heating systems in the loading dock area to maintain a reasonable temperature range in the work area while conserving energy.
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From page 176... ...
The current practice at many airports of screening concession goods well inside the terminal on the departures or arrivals level means that unscreened goods are being transported through the pre-security areas in the terminal. 11.3 Concession Storage Facilities Concession storage is typically accommodated in a combination of storage space in or near the concession unit, if space is available, and storage space in lower levels of the terminal adjacent to the truck bays.
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From page 177... ...
Depending on the goods being stored and the handling equipment required, well-distributed power and utility lines throughout the space may be required. Storage spaces typically include one floor drain for every two bays of storage, as well as sand and oil traps on waste lines.
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From page 178... ...
All the airports identified are large hubs with one exception, Pittsburgh International Airport, which was a large hub at the time the airport operator and Third-Party Developer made the decision to use a centralized logistics provider. 11.5.2 Reasons to Use Centralized Logistics Providers In addition to airport size, the reasons that airport operators choose a centralized logistics approach include enhanced security screening of deliveries, reduced congestion at loading docks due to active management by the centralized logistics provider, improved use of limited interminal concession storage, and efficiency in managing deliveries and product distribution for numerous small concessionaires.
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From page 179... ...
Paul International Airport introduced centralized logistics at the time of a major concession expansion within an existing terminal complex. At that time, tenant vehicles and delivery trucks were competing for limited dock space, and concession deliveries were commingling with passengers in congested corridors.
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From page 180... ...
Food and beverage concessionaires are charged 0.50% of sales, and retail tenants are charged 0.33% of sales. 11.5.5 Implementing Centralized Logistics Although concessionaires are typically not supportive of centralized logistics because of the extra cost involved, implementation is often driven by a significant change in operations such as a terminal redevelopment resulting in a substantial increase in airside concessions, possibly without a corresponding increase in concession storage or service corridors, security requirements that can no longer be easily achieved by the individual concessionaires, and congestion levels at the loading docks that are causing gross inefficiencies or failure to deliver goods to concessionaires.
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From page 181... ...
Legacy carriers operating international flights, on the other hand, have more extensive in-flight services and consequently greater volumes of waste. 11.6.3 Retail and Food and Beverage Waste Retail and food and beverage waste includes cardboard boxes, paper and plastic packaging, food scraps, and food wrappers disposed of in shops, restaurant kitchens, and airport dining areas.
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From page 182... ...
11.6.5 Typical Airport Solid Waste Sources, Composition, and Recycling Figure 11-3 provides a breakdown of the types of waste generated by airlines and retail and restaurant tenants and in public areas of the terminal building at five major U.S. airports.
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From page 183... ...
11.6.8 Waste Amounts and Recycling The total amounts of waste generated at medium and large hub airports can be large. Table 11-5 provides a rule of thumb for waste volumes generated at airports, and Table 11-6 provides Services, Storage, and Logistics 183 Terminal Users 12% Airlines 47%Food and Beverage Tenants 27% Retail Tenants 14% Source: Atkin, Hershkowitz, and Hoover 2006.
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From page 184... ...
Opportunities exist for innovation in diverting waste streams. The Port of Seattle worked with concessionaires at Seattle-Tacoma International Airport to divert unused food that might otherwise go to waste to food banks.
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From page 185... ...
Of the large hub airports, 76% were encouraged or required to undertake sustainability actions. This percentage declined to 58% at medium hub airports and 37% at small hub airports.
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From page 186... ...
This is true, in part, because LEED criteria for retail and food units are less well developed than LEED criteria for buildings and, in part, because the concessions are all contained within the building envelope of the airport so there is less impact from concessionaires. Importantly, although concessionaires may not be required to be LEED-compliant themselves, their construction and maintenance actions may affect the airport operator's ability to have the terminal certified as LEED-compliant.
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From page 187... ...
Airport operators that have moved to fresh food preparation in units have seen significant increases in sales and customer satisfaction. In-unit cooking is not possible at all locations.
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