Avolta Partnered With Hawaii to Revamp Airport Dining
The state has enlisted Avolta to bring local culinary concepts to three of its major commercial airports.
Updated on Sept. 22, 2026 in Air Travel
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The Hawaii Department of Transportation has entered a new partnership with Avolta to introduce fresh food and beverage options. The initiative will feature locally inspired menus and collaborations with regional producers.
Why it matters
The project intends to showcase the state's diverse culinary culture and multi-cultural heritage to travelers. It shifts the airport experience toward a more localized focus by integrating regional brands and chefs.
Avolta will manage new dining and café concepts across three major hubs, specifically Daniel K. Inouye International, Lihue, and Kahului airports. The program integrates regional ingredients, distillers, and brewers into the airport infrastructure.
The players
Avolta
Avolta is a global travel experience company that manages food, beverage, and retail operations in major airports and transport hubs.
Hawaii Department of Transportation
The Hawaii Department of Transportation is the government entity responsible for the planning, design, construction, operation, and maintenance of the state's transportation systems.
HMSHost
HMSHost is a division of Avolta that specializes in operating dining, restaurant, and café concepts within large-scale travel venues.
Alan Wong
Alan Wong is a prominent chef known for his work in Pacific Rim cuisine and his significant contributions to Hawaii's culinary identity.
The details
The Avolta division HMSHost will develop and operate these locations, focusing on partnerships with local chefs like Alan Wong. These culinary collaborations aim to highlight Hawaiian heritage through specialized menus designed to appeal to both residents and visitors.
Timeline
The partnership between Avolta and the Hawaii Department of Transportation was announced on September 22, 2026.
Travel Outlook
This move follows the airport terminal food and beverage localization trend identified in ACI World reports, which prioritizes regional culinary identity over standardized national concessions. This transition reflects a shift in airport management to capture more revenue through authentic, site-specific dining experiences.
Travelers moving through Daniel K. Inouye, Lihue, or Kahului airports can expect to see an expanded selection of local food and beverage options as the transition progresses. These changes will likely affect terminal dining layouts and provide more authentic culinary choices for departing passengers.
The takeaway
Travelers should look for new local dining options that emphasize regional ingredients and partnerships with state-based culinary talent. This shift signifies a departure from generic concession models toward locally integrated travel experiences.
Further reading
For more background on state infrastructure and terminal upgrades, visit Hawaii Air Travel.
Live Poll
Would you choose locally sourced dining options when traveling through an airport?
