Maestro Pizza in Miami International Airport has recently gained notoriety for its poor quality, with online reviews labeling it as one of the worst pizzas available. Comments from patrons describe the pizza as "like pizza box cardboard with melted cheese on top" and "a flat piece of rubber with sauce and cheese on top." The restaurant is noted for long wait times, unfriendly staff, and high prices, further contributing to its negative reputation.
The issues surrounding Maestro Pizza are reflective of broader challenges faced by airport food vendors. According to experts, airport food is not selected for its quality but rather to serve a captive audience while ensuring profitability for the airport and concessionaires. This business model involves covering higher labor and food costs, often leading to subpar dining experiences.
Several constraints impact the quality of airport food. Restaurants must bring all supplies through security checkpoints, limiting their ability to receive fresh ingredients regularly. Additionally, there are restrictions on which vendors can supply food items due to security regulations. Limited storage space and reliance on electric cooktops instead of gas ovens also contribute to the challenges.