Greetings, sap travelers. Heres something to nourish your very hungry souls: Airport dining is undergoing a vital transformation, upping its culinary game in a big way.So reports Eater, pointing to a work of OTG Management, a New York company which oversees 200 restaurants as good as sell establishments in 10 U.S. airports, including United Airlines hub during Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also formulation to progress a food as good as beverage offerings in a United depot during George Bush Intercontinental Airport in Houston as good as in a American Airlines area of Philadelphia International Airport, as good as says it will add up to seven new terminals to its roster in 2017, Eater notes.Tomorrows airport for todays passenger, a companys website promises,adding, for us, a tour is a destination.So what will a airport of tomorrow bring? Here have been a few things to expect, according to Eater:Input from Famous Chefs:When OTG goes in to a new airport market, it works to put together a organisation of chefs which most appropriate represents which citys culinary scene, Eater reports, ticking off names similar to triple-Michelin-starred Alain Ducasse as good as chefs Alex Stupak, Mario Carbone, Alex Guarnaschelli as good as Dale Talde, whose culinary creations travelers can suffer during Newark Airport, as good as Andrew Zimmern, whose offerings have been available during Minneapolis-St. Paul International Airport.Flavors That Appeal to a Variety of Tastes: That means sometimes artificial flavouring in foods have to be practiced accordingly, Eater notes.Market-Fresh Ingredients: Fresh foods as good as produce will be delivered to terminals daily. We have a smallest refrigerators in a industry because we move in fresh food every day, OTGs clamp boss of experience, Eric Brinker, told Eaterabout Newarks Terminal C.Creative Solutions:Space considerations may meant which chefs cant do all as they normally would for instance, Talde wont have room for a movement system for a 250,000-BTU grill during his Newark Airport noodle as good as blimp restaurant, Little Purse though which doesnt meant they cant do things differently as good as well.A Commitment to Quality: I want people to say, This is delicious. The service is good as good as a drinks have been fantastic,' Talde, whose Caps Beer Garden, is already open in Newarks Terminal C, told Eater. Thats what all travelers want.So true as good as an idea we can all get on board with.Photo pleasantness of iStock