This holiday weekend travelers can stop in for a bite to eat at Dylan's Candy Bar, P.F. Chang's or Bubbles Seafood & Wine Bar.
Not at the mall, but at the airport.
A spate of recent airport ribbon-cuttings for high-profile dining and snack outlets was spurred by changing tastes of travelers, airlines' decision to pay less for services at the airports and turnover of competitive concession contracts.
Just this week, the first airport branch of P.F. Chang's opened at Hartsfield-Jackson Atlanta International, the world's busiest passenger airport. The airport also celebrated the opening of a food court featuring branches of three local brands, including Piece of Cake, serving cupcakes and other decadent desserts.
"Our concession program is nearly finished with opening 152 new restaurants," said ATL spokesman Reese McCranie, "and each one has a strong reputation for top-notch food and service."
At San Diego International Airport, which recently opened a greatly expanded Terminal 2 West, the line-up of new dining outlets includes Bubbles Seafood & Wine Bar, Seaside Stack Shack, Stone Brewing Co. and the first Jack in the Box to open in an airport.
(Read more:Greener terminal lands at San Diego airport)
This week, SAN opened the doors of an airport branch of Phil's BBQ, a popular local favorite.
"The Airport Authority worked very hard to make sure that when people land at our airport, they know they've landed in San Diego," said Katie Jones, spokesperson for the San Diego County Regional Airport Authority. "That meant bringing in the local flavors that make our city unique: San Diego's Thai, BBQ, craft beers, wine bars and local coffee establishments are now available in our airport."
Among the reasons for the shift is travelers' changing tastes.