ben1040 wrote:If I can get Imo's at Lambert, like this article suggests might be on the way, I seriously couldn't care less about a glassed-in arrival ramp.
This is one of the best and most important things that the Airport Authority can do: tactile marketing of StL and our unique offerings. The taste of an area, from KC barbeque to Philly steak sandwiches, offer a perceptual connotation to wherever a traveler is visiting; the promotion of our best local cuisine offerings (or at least most popularly unique) will do well to enhance the airport's user experience and connotate well to the area culturally.
If travelers look forward to being at Lambert for toasted ravioli, then they may want to prefer landing in StL for at least layover as opposed to DFW or ORD, which is more money for the airport from increased flights (in a long-term projection). Every little bit counts in this day and age.
Of course, this is assuming that they sell toasted ravioli as our local cuisine, as I don't think many commuters would enjoy airport-made brain sandwiches.





