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"Food options expand at Scottsdale Airport"
- From: "Stephen Irwin, M.S., A.A.E., I.A.P." <stepheni@xxxxxxxxx>
- Date: Mon, 19 Dec 2011 04:01:16 -0800
- Organization: www.californiaaviation.org/irwin.html
Monday, December 19, 2011
Food options expand at Scottsdale Airport
Zulu Caffe, set to open next year, to offer runway views
By Beth Duckett
The Arizona Republic
Scottsdale Airport is gaining a restaurant.
Zulu Caffe is set to open in late January, serving up wood-fired pizzas and
lighter gourmet fare in the restaurant space that has sat vacant for two
Owners Dee Dee Maza and Vicki Beaudoin, who own Ciao Baby Catering next
door, plan to offer in-flight and drop-off catering, plus a "grab and go"
service for people who need food in a hurry.
The restaurant's highlight will be views of the runway, Beaudoin said.
"There are a lot aviation people who come to just sit and watch planes," she
said. "It's a very beautiful view."
Since 1981 Scottsdale Airport has had four restaurants. Aviation Director
Gary Mascaro said that the terminal space has sat empty since the last
tenant, Taylor's, moved out in early 2010. Before that, the airport housed
the Blue Fig, D'Atri's and the Left Seat, the first and most successful
tenant, airport officials have said.
Eager to fill the space, Scottsdale began soliciting bids for a new tenant
last year. After no responses came in, the city tried again but was forced
to reject a bid because of the applicant's request for rental incentives.
Bidding reopened this summer, and Ciao Baby Catering was the sole bidder.
In October, the Scottsdale City Council gave the nod to a lease agreement
with Maza and Beaudoin, who together have more than 20 years of catering and
The lease is for three years, with seven options for one-year renewals,
Mascaro said. Rent is $800 a month or a percentage of gross revenue --
whichever is higher.
"We believe that as they grow, they'll get busier and make more money, and
the airport will make more money," Mascaro said.
Gunnar Buzzard, chairman of the Scottsdale Airport Commission, said the
location, which is deep within the Scottsdale Airpark, can be a drawback.
But Maza and Beaudoin are pleased with their business model and the ability
to provide both restaurant and catering services, he said.
"They seem to bring a lot of energy and enthusiasm," Buzzard said. "They
understand the difficulties of working that market."
The food will be fresh and seasonally influenced, with local and organic
ingredients whenever possible, Beaudoin said.
Besides breakfast and lunch, they plan to serve happy hour on weekdays and a
Bloody Mary brunch from 10 a.m. to 2 p.m. Sundays, she said.
Appealing to the local lunch crowd, Zulu is keeping menu items under $10,
with the exception of a few specialties.
"There are a lot of restaurants you can go to that are great, but very
expensive," Maza said.
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