BFA Alliance Brings Heady Food & Beverage Blend to Life at Antalya Airport

The BFA joint venture, a partnership between BTA Food & Services Group and Fraport, has launched an extensive food and beverage operation covering 10,000 square meters at Antalya International Airport Terminal 2. This strategic expansion addresses the needs of a highly diverse passenger base through a mix of local culinary heritage and high-performing international brands. The development is significant for the F&B sector as it demonstrates how data-driven consumer research can optimize airport dining to achieve record-breaking sales performance across various service formats.

The BFA joint venture, comprised of BTA Food & Services Group (60%) and Fraport (40%), manages a vast 10,000-square-meter F&B footprint at Antalya Airport’s Terminal 2, with further expansion planned. The portfolio is anchored by high-performing international brands and bespoke local concepts designed to cater to a global audience of over 30 nationalities. Notable among these are the world’s top-performing McDonald’s by sales value per square meter and a Costa Coffee unit that ranks as the brand’s leading airport location globally relative to its size. Other major international players include KFC, which also holds top global rankings at this site, Sbarro, and Yo! Sushi.

Central to the terminal’s identity is the "Sense of Place" embodied by Taste of Anatolia, a concept developed with award-winning chef Ömür Akkor that focuses on traditional regional recipes and locally sourced ingredients. Other original concepts include Sherefe, a hybrid restaurant and cocktail bar reflecting Antalya’s nightlife, and Pizzeria Enzo, a family-oriented Mediterranean dining space. BTA’s proprietary brands, such as Cakes & Bakes and Brewmark, also contribute significantly to the mix, with Cakes & Bakes ranking among the top three F&B sales performers despite operating within a limited footprint.

The F&B strategy was heavily influenced by face-to-face research with 2,500 guests, revealing that over 60% of passengers are families with long dwell times. This data led to a layout that prioritizes grab-and-go options near duty-free zones and diverse sit-down service throughout the terminal. The research highlighted a strong preference for Turkish cuisine, followed by Italian and international fast food. The commercial success is further evidenced by high transaction frequency, with more than 50% of passengers visiting F&B outlets three or more times during their stay, supported by modern technology such as digital ordering screens that handle 85% of business at the McDonald’s location.

Looking ahead, BTA Food and Services Group CEO Baha Bülbül indicated that the airport will continue to evolve its commercial offer with planned expansions. This includes the introduction of a small museum next year dedicated to showcasing 12,000 years of Anatolian cuisine, further strengthening the airport's commitment to cultural representation. Additionally, the group aims to maintain its high profitability by leveraging the high dwell times of charter travellers and families, ensuring that the F&B mix continues to satisfy every need from breakfast to late-night snacks.