Two food entrepreneurs have come up with a unique concept to bring life back to the vacant restaurant space at Lakeland Linder International Airport. Their plan involves creating a food hall that combines Asian-inspired dishes with American classics. This initiative holds great potential for the airport and the local food scene.
Reimagining Airport Dining with Asian-American Fusion
Benjamin Paniagua: A Local Culinary Journey
Paniagua, a 35-year-old native of Lakeland and a 2009 graduate of Kathleen High School, has an impressive culinary background. He started with Wafu, a Japanese-inspired dessert business that began at the Lakeland Farmers Curb Market and later became a brick-and-mortar at Orlando's East End Market. His journey from working at Disney's Hollywood Studios to a national park resort in Australia showcases his determination and growth in the culinary world.After graduating, he moved to Australia and landed a job at a 120-room boutique resort in the Northern Territory's Alice Springs. There, he worked closely with the head chef, learning from scratch. This experience was a turning point for him, as it allowed him to develop his skills and gain valuable knowledge.Anna Imai and Omusubee: A Local Favorite
Anna Imai, the founder of Omusubee, developed the concept of Japanese omusubi at the Catapult Lakeland business incubator. The mobile business operates in several locations around Central Florida, including the Lakeland Farmers Curb Market. Japanese omusubi, also known as onigiri, is a traditional and popular grab-and-go rice ball snack that has been around for thousands of years. Imai's contribution to the food hall concept adds a unique Asian element to the mix.The Vacant Space and Lease Agreement
When airport administrators sought a restaurateur to occupy the space vacated by WACO Kitchen in April, Paniagua and Imai were among those who responded. Their proposal was chosen as it best met the needs of the airport. They are purchasing the furniture and kitchen equipment used by the previous airport restaurant from a man who won the items at auction several months ago.If approved by the commission, Sora Eatery would sign a five-year lease, effective Jan. 1. The annual base rent for the first year is $51,864, and they won't be charged base rent for the first six months to help them get started. The base rent includes water, electric, stormwater, and solid waste, but they are responsible for applicable taxes.Once Sora moves in, obtains licenses and permits, and completes a 45-day soft opening, they will be required to provide food and beverage services seven days a week for a minimum of one meal per day. Once they achieve profitability, defined as $750,000 in gross revenue during a one-year period, they will pay an annual concession fee of 6%, minus applicable taxes, for any revenue in excess of that amount. There is also an additional five-year renewal option if both parties agree, with a 12.5% increase in base rent.Beer and Wine in the Food Hall
Paniagua mentioned that beer and wine are an important part of their plan. Their goal is to have the license in place on day one, preferably during the soft opening. After that, they plan to apply for a liquor license, which is a more time-consuming process. This addition will enhance the dining experience and offer more options to customers.Returning to Lakeland: A Dream Come True
Paniagua expressed his excitement about returning to Lakeland. His culinary skills began at Kathleen Middle School in a home economics class, and he continued to pursue his passion in high school by working at Disney's Hollywood Studios' outdoor food area. After various experiences in different places, he is now back in Lakeland, ready to bring his vision to life.From working at Wells Fargo and taking entrepreneurial classes at Catapult to launching their tent at the farmers market and eventually opening a restaurant at East End Market, Paniagua and his partner have come a long way. Their story is a testament to the power of determination and the pursuit of dreams.READ MORE