Passengers have a new terminal to fly through when visiting New Orleans. The modern terminal replaces the 50-year-old Louis Armstrong New Orleans International Airport, bringing a wide array of food and beverage options. Spanning 972,000 square feet, the terminal includes three concourses, 35 gates and two parking garages to accommodate the growing number of passengers that fly into the city. From its architecture to its concessions, the billion-dollar terminal pays homage to the eclectic blend of cultural influences that have shaped the city.
TLC engineered the tenant build-out of 11 concessions that capture the unique character of New Orleans. The concessions include restaurants from celebrity chefs such as John Folse and the late Leah Chase, regarded as the Queen of Creole Cuisines. TLC coordinated with the base building design and the contractor to verify that the base building utilities met the needs of the build-out, particularly the professional grade, restaurant-style kitchens. Extensive coordination was needed to integrate the equipment and systems serving the kitchens into the building design, including grease exhaust hoods, exhaust louver locations, grease waste piping and interceptors, and lighting controls and monitoring.