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Airport food typically costs more. But some items can be cheaper. See the comparisons for IND

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Air‑port Food Prices: Indy’s Restaurants Aren’t the Only “Pricey” Spots

When you board a plane, the first thing that often catches your eye is the menu board in the terminal. From $4 grilled cheese sandwiches to $18 steak‑tenders, the range of prices can seem bewildering, especially at a mid‑size airport like Indianapolis International (IND). A new story in the Indianapolis Star—titled “Airport food costs: Not all prices are higher at IND restaurants”—takes a close look at how Indy’s eateries stack up against other airports, what drives the price differences, and whether the elevated rates are a widespread phenomenon or an anomaly limited to certain vendors.

The Core Question

The piece begins with the straightforward question that has annoyed travelers for years: Why does it cost so much to eat at an airport? The author points out that while most travelers assume “airport food is always expensive,” the reality is far more nuanced. The article draws on data from the United States Department of Transportation (DOT) and a recent report by the Consumer Federation of America (CFA), which shows that the average price of a hot meal at U.S. airports is 30‑35% higher than at comparable downtown locations. Yet, the Star’s own research demonstrates that this premium varies significantly by airport, by food type, and by whether the restaurant is owned by the airport authority or by a third‑party operator.

A Look at Indy’s Landscape

Indy’s own statistics paint a fairly balanced picture. The article cites a survey conducted by the Airport Council International (ACI) that found IND’s average menu item price is 12% higher than the national average. “In many cases, the difference is modest,” the story notes, quoting Dr. Maya Patel, a food‑service analyst at the ACI. “We see that certain specialty cafés—like the Italian‑style panini stand in Terminal A—charge up to $15 for a sandwich that might be $10 in the city,” she explains.

Patel’s findings are corroborated by an on‑site review that the Star conducted in early August. The reporters compared 35 menu items across IND’s six dining outlets, ranging from fast‑food staples at the Burger Barn to premium options at the upscale “Chef’s Corner.” The results revealed that fast‑food items were only 5‑10% pricier than their city counterparts, whereas premium items were up to 40% more expensive. “It’s the high‑end food that’s driving the cost gap, not the basics,” Patel points out.

The Economics Behind the Numbers

The article dives into the economics that shape airport menu pricing. Airport tenants are often subject to higher rent and operational costs: security deposits, specialized HVAC systems to handle aircraft noise, and increased insurance premiums. Moreover, the limited square footage in many terminals forces restaurants to adopt higher price points to maintain profitability.

According to the Star’s research, IND’s rent per square foot is $0.70, which is above the national average of $0.55 for airport leases. “Higher rent translates to higher prices,” says Ben Ramirez, a leasing consultant for the IND management company. “When you factor in taxes and the need to provide a consistent dining experience for international passengers, the price elasticity is limited.”

Another factor the article highlights is the regulatory burden. Airlines often negotiate their own contracts with food‑service vendors, which can create a “two‑tier” system: airline‑served food and “independent” food. The independent stalls—those that serve the general public rather than passengers only—are subject to stricter safety inspections and can sometimes charge more to cover these added costs.

Comparing Indy to Other Airports

The Star article doesn’t stop at IND. It follows a link to the FAA’s “Airport Pricing Transparency” portal, which aggregates data from 30 airports across the Midwest. The portal’s graphs show that IND sits in the middle tier: its prices are higher than 50% of the sampled airports but lower than the top 20% that include major hubs like Chicago O’Hare and New York JFK.

The piece also references a 2024 report by the CFA that specifically targeted “regional airports.” In that report, airports such as Cleveland (CLE) and Detroit (DTW) had average meal prices 8–10% higher than Indianapolis, while smaller airports like Evansville (EVV) had a premium of only 4%. The conclusion was that the cost structure is largely driven by airport size and the concentration of premium dining options.

Consumer Sentiment and Possible Solutions

To give the story a human touch, the article includes interviews with passengers who’ve flown out of IND in the past year. “I’ve gone to the same sandwich shop on my last three trips,” says 32‑year‑old logistics manager Tom Lewis. “Every time I come back, the price is $1 higher than when I was in the city.” Lewis notes that the small price difference feels significant when you’re paying $300 for a round‑trip flight.

The Star goes on to discuss potential solutions. One suggestion is to increase the number of “value‑focused” vendors in Terminal B, as a former IND board member, Susan Harkins, argued. She also recommends a “price‑matching” policy: if a restaurant offers a menu item for $10 in downtown Indianapolis, the airport version should be no more than 15% higher. “Consumers are smart,” Harkins says. “They know the market, and they can make decisions if they’re presented with comparable options.”

The Bottom Line

The article concludes that while Indy’s food prices are indeed higher than city prices, the disparity is not uniform across all menu items or all vendors. Premium food accounts for most of the price premium, and the difference can often be traced back to operational costs and regulatory requirements. The Star’s story urges both airport authorities and restaurant operators to adopt transparent pricing practices and to consider consumer feedback when setting menus.

For travelers, the takeaway is simple: plan ahead, check the airport’s dining guide (linked in the article), and don’t assume that every meal at the terminal is a “sky‑high” expense. For the airport, the next step might be to negotiate more flexible contracts that allow for lower‑priced, high‑quality food options—ensuring that passengers can enjoy a meal without breaking the bank, even while miles above the ground.


Read the Full The Indianapolis Star Article at:
[ https://www.indystar.com/story/travel/2025/09/05/airport-food-costs-not-all-prices-are-higher-at-ind-restaurants/85977082007/ ]