AUSTRALIA. Western Sydney International (Nancy-Bird Walton) Airport (WSI) is inviting food & beverage players to tender for restaurants, cafés, bars and fast food outlets at Sydney’s new 24-hour ...

We feature talking points from Gebr. Heinemann’s recent press conference in Hamburg, at which the company discussed its 2024 ...

SINGAPORE. Welcome to our day-by-day coverage of the TFWA Asia Pacific Exhibition & Conference in Singapore, which runs from 11 to 15 May. We feature our choice of the week’s highlights in words, ...

The confectionery company marking I Love Reese’s Day (18 May) with a high-visibility campaign across key international airports and a homepage makeover of The Moodie Davitt Report.

We will continue to collaborate with Changi Airport Group to strengthen customer experience programmes such as the WOWS (World of Wines and Spirits) event to differentiate our liquor operations and ...

The Swedavia-operated airport has been named ‘Commercial Space of the Year 2025 (under 25,000sq m)’ by industry association ...

Welcome to The Moodie Davitt Magazine and Category Insight supplement, published to coincide with the TFWA Asia Pacific show in Singapore. Our cover story majors on the rise and rise of Qatar Duty ...

SINGAPORE. Changi Airport Group (CAG) has extended Lotte Travel Retail’s presence at Changi Airport through a new three-year extension of the South Korean company’s liquor and tobacco duty-free ...

Changi Airport has expanded its retail offering with 180 new leases, including nearly 40 first-to-airport brands, reinforcing ...

The fast-growing Qatari company names Ewan Lawson as Manager Corporate Communications; Hanno Hellwig as Head of Procurement – Food & Confectionery; and Caroline Sartory as Vice President Customer ...

Things are looking up for the Korean travel retailer with airport sales improving and the 31 July closure of its Dongdaemun store set to boost profitability.

The German confectionery house responds to a strong passion among younger consumers for vegetarian and vegan options, as well as a demand for innovative experiences in both taste and texture.