Manning worked with Delaware North and ICRAVE to bring food and beverage concessions to the new $1 billion airport terminal. The overriding design goal was to bring slices of New Orleans’ famous food culture into the terminal and thereby offer travelers a taste of that local culture. Manning facilitated tight schedules, coordinated between tenants and leasing agents, made airport standards unfamiliar to tenants understandable, and engineered the process that resulted in spaces that enrich travelers’ experience.

The design team worked with locally and nationally famous New Orleans brands for locations throughout the new 35-gate international airport, offering travelers the vibrant encounters they might find at:

Folse Market
Leah’s Kitchen
Sazerac Bar
Ye Olde College Inn
PJ’s Coffee
City Greens
Angelo Brocato Ice Cream and Confectionary
MoPho
Midway Pizza
Heritage School of Music Stage Wine Bar

Upon ranking third in USA Today’s 2021 Best Large Airports, an MSY news release credited the airport’s design that focuses on the passenger experience and “features a consolidated checkpoint through which all passengers have access to more than 40 different food and retail concessions once beyond security” as a determining factor.