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JFK
Meat Company, Black Tap Burger, Dos Toros Taqueria, and Zaros 
Family Bakery. 
Just beyond the TSA checkpoint, passenger traffic moves 
naturally into the commercial core, which was expanded from 
7,000 square feet to 16,000 and serves as a vibrant hub for 
travelers. The Boroughs Food Hall is operated by a joint venture of 
MERA US and three small businesses: New York City-based Tsion 
Enterprises, Food Cycle LLC from Texas and South River Partners 
of Massachusetts. Together, they offer a mix of local specialties, 
street food, upscale dining, health-conscious options and 
comfort food. 
A fully redesigned duty-free environment operated by Avolta’s 
Dufry includes a collection of luxury boutiques modeled after 
neighborhood shopping and open-air markets in New York City. 
“This program has done a really good job of injecting New 
York’s identity into the terminal, rather than just [presenting] 
another generic airport experience,” Carter remarks. 
The addition of upgraded amenities provides passengers with 
new ways to relax, work or be entertained during their travels. 
Minute Suites offers passengers without premium lounge access 
an opportunity to disconnect and relax or work in a private 
space. Gameway’s immersive video lounge is a hit with all ages of 
gaming enthusiasts. 
Each tenant space was developed by 
the operator working hand-in-hand with 
ASUR and its design and technical teams 
to ensure consistency with established 
design guidelines. Design criteria established 
by ASUR ensure a cohesive look and feel 
throughout the terminal, even as individual 
concessionaires incorporate their own brand 
identity, says Joshua Mandel, the company’s 
vice president of Development. 
In addition to overhauling commercial offerings, the project 
redesigned passenger flow and overall aesthetics. “Passengers 
really expect the terminal to be part of the experience, not just a 
waiting room,” Carter notes. 
The use of warmer materials, improved lighting and organic 
design elements helped transform the terminal from a cold, 
institutional space to a more welcoming and human-centered 
environment, Mandel explains. “We wanted to destress the 
experience,” he says. “It’s much more comfortable, warm, human, 
inviting. You definitely feel it.” 
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