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Travelers might have been shocked to see a corpse prop from the Texas Chainsaw Massacre movie scanned by the TSA.
Indeed, airport officials neglected to call Peragine to inform him that they had taken down his beloved ants last Thursday
Ed Bastian couldn’t be taking the reins at a more fortuitous time. In 2015 Delta turned an astounding $5.9 billion profit, the company’s best year ever. Of course that kind of success creates expectations.
If ATL Next goes according to plan, travelers will see a major facelift—and deal with some short-term headaches—in just about every part of the airport experience, from parking the car to taking off from a new runway.
The main attraction of the $100 million Porsche Experience Center, located near Hartsfield-Jackson Atlanta International Airport, is the 1.6-mile track, where you can take a spin in about a dozen different models.
“That kind of trafficking—whether it’s money or guns—within the airport, it creates an additional layer of harm to the community,” says John Horn, U.S. attorney in Atlanta. “The airport is such a huge institution to [Atlanta]; we have the obligation to make sure that it’s safe.”
This month, Tim Duffy’s platinum portraits of Southern music legends go on display in Hartsfield-Jackson’s atrium.
On nearly any weekend, somewhere in metro Atlanta, there’s a 5K race. Most of them take place on streets or trails, but this past weekend, the Mayor’s Inaugural 5K on the 5th Runway sent around 2,000 runners, including myself, down an actual runway at Hartsfield-Jackson Atlanta International Airport.
Running the world’s busiest airport is no mean feat. Southwell, general manager of Hartsfield-Jackson International Airport since May 2014, must balance the sometimes competing interests of airlines, federal inspectors, and airport tenants—all while running a hub where 2,500 planes take off and land every day.
I’m certain that no airport restaurant can compare to our very own One Flew South on Concourse E in the Hartsfield-Jackson International Airport. And it might sound petty for a restaurant critic to find fault with an establishment’s napkins, but as any chef will tell you, details matter.