United Airlines’ Terminal C at Newark Liberty International Airport (EWR) boasts an expansive new food hall developed in partnership with OTG. The Global Bazaar features 15 chef-inspired concepts, each sourced from New York’s diverse and globally inspired food culture.

With 30 percent of all travelers passing through Terminal C during breakfast hours, OTG worked to develop a creative solution to physically differentiate breakfast offerings from lunch and dinner. This meant creating concepts that change depending on the daypart. Creperie Juliet, for example, offers both sweet and savory crepes in the morning but transforms into Wabi Sabi, a dim sum concept that offers egg rolls, gyoza and lo mein during lunch and dinner hours.

Signage and branding elements in the food hall, which was designed by David Rockwell of Rockwell Group, automatically change as the breakfast rush departs. The space adapts in the limited footprint to accommodate the interests of the lunch and dinner crowds.

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“Developing the best possible experience for Terminal C’s travelers required a lot of imagination from our design, culinary and tech teams,” says OTG’s CEO Rick Blatstein. “This space is truly the first of its kind — the Bazaar changes as we move through the day. The space’s unique and immersive design, intuitive technology and, of course, great food is something we are incredibly proud to offer to United customers.”

Other concepts include the Flip Flop Pancake Shop, which transforms into the pork-focused Notorious P.I.G. in the afternoon. The breakfast-based stromboli place, Breakfast Boli, transitions to Uptop Pizzeria, a build-your-own personal pizza place.

Some restaurants retain their brand throughout the day, including a bakery, a ramen shop and a sushi restaurant.