Students Design Airport Concessions Area

For the program's annual Hyperspace workshop, RIT interior design were challenged to imagine and design a pre-security food and beverage service space for the Syracuse Hancock International Airport. Guided by representatives from the airport and engineering and architecture firm C&S Companies, students had one week to execute design packages.

A jury selected a design by Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25 that went on to shape an actual renovation of the space, completed in December 2023. Now, countless Syracuse airport travelers are experiencing the students' design, headlined by high-tech, specialty vending machines and strategic seating options.

Through the creative installation of vending machines that provide fresh meals, the automated retail lounge has elevated the experience of pre-security visitors, including friends and family picking up travelers, stranded travelers, transportation-service drivers and airport employees. Airport pre-security areas frequently lack food and beverage vendors due to their low revenue generation. The automated retail options available in the airport include ramen, coffee and other refreshments, gourmet baked goods, sandwiches and subs, salads, yogurt parfaits, frozen yogurt and snacks.

The selected student design mirrored the “work triangle” guideline many residential kitchen designs follow. An effective work triangle strategically stations appliances and workspaces, allowing users to easily operate and move between cooking, cleaning and food storage areas without overcrowding. 

Stoneburner and his team applied that idea, with adaptations to cohesively fit a commercial setting. They focused on optimizing circulation and simplifying wayfinding. The new vending area also features thoughtful seating arrangements and accessibility clearances.

Visually, the space is commercial. Psychologically and physically, it is meant to feel natural for users — like working in a home kitchen. 

“We took that concept and tried translating how we as people interact with food,” Stoneburner said. “You’re cycling through in a way that feels like you’re in a home without looking like it.”

Below are original renderings by the RIT interior design team, along with photos of the completed renovation, which closely mimics the original student proposal.

‌

Courtesy of Syracuse Hancock International Airport

The RIT interior designers and Syracuse airport representatives who were instrumental is executing the project. From left: Mary Golden, interior design undergraduate program director, Isabel Kubick ’24, Troa Vimahi ‘25, Quentin Stoneburner ’23, Adjunct Faculty Kelly Jahn, and Linda Ryan (director of business development) and Jason Mehl (chief commercial officer) of the Syracuse Regional Airport Authority.

‌

Courtesy of Syracuse Hancock International Airport

The final design of the airport's concessions area closely followed the students' renderings.

‌

Rendering by Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25

‌

Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25

‌

Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25

‌

Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25

‌

Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25

‌

Isabel Kubick ’24, Quentin Stoneburner ’23, Nathan Templeman ‘25, Lavender Tu ’23 and Troa Vimahi ‘25