Hudson debuts F&B hybrid concept at Oakland airport

Image Credit: Hudson

Ribbon cutting marks the opening of the hybrid concept featuring Trader Vic’s and Plum Market.

Avolta-owned Hudson has introduced its latest hybrid offer at Oakland San Francisco Bay Airport (OAK) terminal two, combining cuisine from Oakland-founded Trader Vic’s with high-end grocer and airport dining brand Plum Market.

Located airside, the concept, which is deemed to be the first of its kind, covers about 6,000sq ft and adds to the growing Hudson portfolio of hybrid initiatives.

Connected by a shared seating area, the hybrid concept allows travellers to combine a sit-down meal, grab & go purchases, local retail products, and travel essentials in an integrated space.

The new 136-seat Trader Vic’s offers a full-service restaurant and bar experience, featuring its signature cocktails and island-inspired cuisine.

Its menu includes both familiar favourites, such as tuna poke and the Hawaiian ham and egg press, alongside new additions, such as Crab Rangoon, Maui Waui Shrimp, alongside an OAK-exclusive cocktail, the Rooted Road, inspired by another Oakland-born culinary creation, Rocky Road ice cream.

Travellers can also buy a selection of Trader Vic’s mugs, merchandise, and retail items, including OAK-exclusive T-shirts, magnets, keychains, and keepsakes, joining dining and retail within a single destination.

Complementing the restaurant, the adjacent Plum Market offers travellers its signature blend of “fresh, natural, organic, and locally sourced foods” through chef-crafted hot meals and grab & go.

These include “made-from-scratch” entrées, fresh salads, artisan sandwiches, and gourmet soups prepared fresh daily.

A selection of regional specialties, local craft beverages, and packaged artisan snacks showcasing Northern California producers, offer a sense of place.

Meanwhile, a collection of healthy trending snack and drink brands and travel-friendly over-the-counter essentials and personal care items, cater to wellness-focused travellers.

“We’re proud to partner with Trader Vic’s, Plum Market, and OAK to bring a genuinely distinct dining option to Terminal 2 that also complements the airport’s existing food and beverage programme,” said Steve Johnson, President & CEO, North America, Avolta.

“As we grow our portfolio of hybrid concepts, Plum Market and Trader Vic’s at OAK prove that airport food and beverage can serve travellers in the moment — whether they have just a few minutes to spare and want a chef-crafted meal on the go or they have time to linger and take in the full experience.”

“These new concepts showcase what makes Oakland and the Bay Area special,” said Port of Oakland Director of Aviation Craig Simon. “Trader Vic’s is one of Oakland’s most recognisable hospitality brands, while Plum Market brings an outstanding collection of fresh, locally sourced, and chef-crafted offerings.

Together, they create an elevated dining experience that reflects our commitment to providing travellers with local flavour and exceptional customer experience.”

“Opening at OAK is incredibly meaningful for us,” said Rhett Rosen, CEO of Trader Vic’s Hospitality Group. “Trader Vic’s was born in the Bay Area, and this new location gives us the chance to welcome travellers with a taste of that original spirit before they take off.

“It brings together everything people love about Trader Vic’s — great cocktails, flavourful food, warm hospitality and a little sense of escape — in a place that connects Oakland to the world.”

“We are thrilled to bring Plum Market to Oakland San Francisco Bay Airport and serve the millions of travellers passing through the Bay Area,” said Matt Jonna, CEO and Co-Founder of Plum Market.

“Our goal is to redefine airport dining by offering clean, wholesome, chef-driven choices that travellers can feel good about enjoying, whether they have a quick layover or time to relax before boarding.”

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