Leveraging off F&B
A new Auckland Airport project is focused on building sustainable air connectivity by growing high value passenger numbers from China – with food and beverages the hook!
The airport says research indicates that local food and wine offerings are one of the most important triggers for Chinese travellers. However, a clear perception gap exists around New Zealand’s ability to provide this. For example, only 47% of Chinese travellers dined out during their time in New Zealand while another 40% would have liked to, but didn’t.
This project aims to bridge this gap and take advantage of the untapped potential that exists in the food and wine experiences that New Zealand is providing for Chinese visitors. It will also focus on improving seasonal passenger flows. The project involves the development of a food and wine microsite, and in-market representation and promotions.