SSP America brings Liberty Diner at Newark Liberty International Airport

SSP America brings Liberty Diner at Newark Liberty International Airport

United States, 2018-Mar-09 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has opened an American diner at Newark Liberty International Airport (EWR). The units join two previously opened markets opened by SSP America in 2017.

Paul Loupakos, Vice President of Business Development commented, “Liberty Diner and our two markets have been tailored specifically for EWR and will result in quality passenger experience that draws higher throughput and ultimately maximizes revenue. The concept of Liberty Diner is on trend given a current focus on nostalgia and elevated comfort food, but it also is a classic concept with broad appeal.”

As the 16th busiest airport in North America, Newark Liberty International Airport welcomes over 40 million passengers per year, and employs approximately 21,000 people. The airport contributes an estimated $27.2 billion in economic activity to the New York-New Jersey metropolitan region, generating about 188,000 total jobs and $10 billion in annual wages and salaries.

“We’re excited to partner with SSP America to continue enhancing the traveler experience at Newark Liberty Terminal B,” said Iris Messina, Westfield Vice President, Leasing. “A tribute to a classic American diner, Liberty Diner will surely delight customers and put smiles on their faces.”

Brand Details

Gateside Fresh Market (two units—Terminal A):  Gateside Market is the traveler’s grab & go haven for healthy eating. At EWR Gateside Fresh Market delivers on the ever-present ethos of using the freshest foods possible to bring travelers a market laden with hand-picked, nutrition-packed, wholesome nourishment that today’s consumers seek. From artisan sandwiches packed with premium fillings, to whole fruits, top-shelf salads and a wide range of snacks and drinks, multiple grab & go options abound for hungry passengers with no time to waste.

Liberty Diner (Terminal B):  Created specifically for Newark Liberty International Airport, Liberty Diner offers a unique and inviting environment that pays full, glorious tribute to the iconic style of the traditional American diner.  Serving classic American dishes—from breakfast favorites of bacon, eggs, pancakes and waffles available all throughout the day, to double-fisted burgers, chocolate shakes, meatloaf sandwiches and expertly grilled sirloin steaks—Liberty Diner’s ample 3,853 square feet space, will sit proudly and majestically in Terminal B’s international, global showroom attracting all passenger demographics with its inviting atmosphere, abundant seating and guaranteed street pricing.  Liberty Diner serves as a gleaming star attraction—relaxed, receiving and retro— the way American casual dining began.

Source: SSP

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SSP America wins ten-year contract to develop and operate food and beverage concession spaces at Phoenix Sky Harbor International Airport

LONDON, 2018-Feb-27 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded a ten-year contract by the City of Phoenix and the City of Phoenix Aviation Department to commercially develop and operate five separate food and beverage concession spaces at Phoenix Sky Harbor International Airport (PHX). The new restaurants will cover a total of 19,833 square feet of concession space in the North and South Concourses of Terminal 3 as well as the lobby and ticketing areas. The contract will see SSP America introduce a mix of award-winning local and chef-driven brands as well as two, enormously popular, forward-thinking national brands.

SSP America’s new contract is part of the gateway’s wider modernization program. The $590 million Terminal 3 Modernization Program is set to enhance the customer experience for travellers by providing a more efficient way of getting through the terminal. The modernization is planned as three distinct phases to maximize flexibility and minimize impact to travellers and will be completed in 2020. Currently, the terminal processor and the South Concourse are under construction. The North Concourse will be the final phase of the project. 

Pat Murray, executive vice president of SSP America, commented: “PHX continues to grow with robust passenger increases, extensive growth in concessions, and an impressive upsurge in food and beverage sales between 2011-2016 in Terminal 4. PHX continued level of progress is a direct result of the Aviation Department’s proactive inward investment. SSP America is enormously proud to be a part of this continued investment and is deeply honored to have been awarded this significant new contract. Our portfolio features no less than nine award-winning local brands which will not only give PHX passengers a true taste of place, but also keep jobs and revenues contributing back to the Valley of the Sun community.”

SSP’s line-up includes: 

The Habit Burger Grill (Lobby)— The Habit Burger Grill is a burger-centric, fast casual restaurant concept that specializes in preparing fresh, made-to-order chargrilled burgers and sandwiches featuring USDA choice tri-tip steak, grilled chicken and sushi-grade tuna cooked over an open flame. In addition, it features fresh made-to-order salads and an appealing selection of sides, shakes and malts. The Habit was named the “best tasting burger in America” in July 2014 in a comprehensive survey conducted by one of America’s leading consumer magazines. 

Original ChopShop (Lobby)— Local favorite Original ChopShop is a neighborhood eatery crafting ‘Just Feel Good Food’ from whole ingredients. The menu offers protein bowls, acai and pitaya bowls, fresh-squeezed juices, protein shakes, salads and sandwiches that are made from scratch on-site with real, quality ingredients.

Überrito Fresh Mex (Lobby)— Combining the German word, “Über” meaning “above” or “beyond” with the Mexican culinary mainstay “burrito”—Überrito brings passengers above and beyond über fresh, über delicious burritos.  By combining an abundance of the very best ingredients at their peak of freshness, Überrito defies predictable preconceptions of Fresh-Mex offering taste combinations you won’t find anywhere else.

The Tavern (South Concourse)—Straight from its East Camelback Road location, Chef Mark Tarbell’s, The Tavern, brings a relaxed and approachable foodie oasis—a tony little gem serving fresh-forward, chef-driven plates in a fast and casual environment. The Tavern’s South Concourse location will also include a large wine retail component that will allow passengers to buy handpicked, premium wines to enjoy at their next destination.

Christopher’s Crush (South Concourse)— James Beard Award-winning chef and restaurateur, Christopher Gross, brings his thoroughly modern, locally laurelled, Christopher’s Crush to PHX’s South Concourse. Featuring handcrafted cocktails, top-notch local and international brews, handpicked wines and award-winning, chef-driven gourmand plates—Christopher’s Crush will be the ultimate PHX oasis. 

Phoenix Ale Brewery Central Kitchen (North Concourse)—Straight from its super hip CenPho location, Phoenix Ale Brewery Central Kitchen is a celebration of craft beer and craft food. PAB Central Kitchen brings a unique, only in Phoenix experience serving up Phoenix Ale Brewery’s top-notch local brews and pairing them with one-of-a-kind dishes that make guests wonder why they ever settled for traditional pub fare.

Tru Burger Co. (North Concourse)—Family owned and operated, Tru Burger Co., welcomes travelers to a menu made from TRU local flavors. Handcrafted, gourmet burgers are made fresh daily from locally sourced ingredients and fresh custom baked breads, delivered daily; all meats are antibiotic and hormone free. From crafting your own burger, to salads, fresh sides, sandwiches, big dogs and more, Tru Burger’s goal is to inspire community awareness with a TRU-Passion for a custom, fresh, high quality experience while ensuring dedicated support to the local Valley economy.

Leoni’s Focaccia (North Concourse)—The best, most memorable sandwiches begin with the best bread, and at Valley-based Danielle Leoni’s Leoni’s Focaccia, the freshly baked, Roman-style focaccia bread isn’t just the best in the Valley—it’s in a memorable league of its own. Leoni’s Focaccia brings innovative, chef-driven spins on classic Italian sandwiches, keeping jetsetters and local fans, coming back for more.

Ajo Al’s Mexican Café (North Concourse)—Using the freshest ingredients and authentic recipes, Ajo Al’s Mexican Café provides a taste of traditional Mexican cuisine with a modern Sonoran style twist and a casual, fun atmosphere they have been famous for since 1986. With fresh, handcrafted house specialties locals have known and loved for years, Ajo Al’s is the perfect spot to enjoy delicious, handmade Mexican food in Phoenix.

Crave Grounds (North Concourse)— Jim Murphy’s Crave Grounds in North Scottsdale brings America’s favorite breakfast time, snack time, any time coffee and donuts combo into the modern day. Offering a unique and inviting local coffee and donut experience, Crave Grounds features an endless variety of hot & fresh, made-to-order mini donuts, specialty tea, and a full espresso bar using a locally roasted four bean coffee blend, offered only at Crave Grounds.

Peet’s Coffee (Ticketing)—As one of the nation’s favorite premium coffee companies, Peet’s Coffee delivers a deep, rich coffee drinking experience. Guests will enjoy fresh roasted and handcrafted hot espresso drinks and an assortment of cold brewed coffee drinks all prepared from Peet’s full line of fair trade, responsibly sourced coffee beans. Peet’s ticketing location will offer other retail items—from bestselling newspapers, magazines and books, to travel related sundries, luggage, souvenirs and gifts; the range will offer passengers the conveniences they need.

These incredibly successful, award-winning brands and restaurateurs don’t just represent the Valley’s culinary landscape, they define it. Each brand sources locally wherever possible and is considered an integral component of the wider Phoenix community, helping to drive economic prosperity across the region. Sense of place, taste of place and commitment to the community combined with optimum choice for the passenger and exceptional customer service are the hallmarks of SSP America’s new contract with PHX.

SOURCE: SSP Group plc.

If you are a journalist and have a press enquiry, please contact Templemere Public Relations on +44 (0) 1306 735574 or press.office@ssp-intl.com

Four celebrated local chefs teams up with SSP America to open Manufactory Food Hall at San Francisco International Airport

LONDON, UK, 2017-Dec-20 — /EPR Retail News/ — Four celebrated San Francisco chefs—Elisabeth Prueitt and Chad Robertson of Tartine, Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao—are teaming up with SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide to further enhance the airport dining portfolio of San Francisco International Airport. Opening Summer 2018 in SFO’s International Terminal, the Manufactory Food Hall will be a collaboration among these like-minded chefs who are inspired by one another’s creative instincts and are united in their mission to bring healthy, sophisticated, approachable food to an ever-wider audience. The project brings together three world-class women chefs and will offer international travelers fresh, inventive foods and cocktails as well as must-have pantry items.  All of the offerings will be made with seasonal ingredients sourced directly from the same local farms, ranches, and fisheries they tap for their San Francisco restaurants. 

Renowned for the creativity, innovation, and vibrancy of its food scene, there is no better city to welcome a chef-driven concept created for the modern traveler than San Francisco. Manufactory Food Hall will include three distinct fast-casual dining experiences, grab-and-go stations, a full-service bar, and a retail component showcasing beloved Bay Area products. 

Robertson and Prueitt will present a full-service concept inspired by their Mission District restaurant, Tartine Manufactory, and iconic bakery, Tartine. The seasonal menu will be based on popular Manufactory offerings including warm sandwiches, fresh salads and soups, as well as a full bar serving cocktails from all three concepts. A Tartine Bakery pastry counter will showcase signature handcrafted baked goods, including the beloved morning buns, seasonal tarts, and other viennoiseries. Tartine will offer diners the opportunity to enjoy a sit-down meal, as well as plenty of options for travelers with less time on their hands. Within the Manufactory Food Hall, Tartine’s Coffee Manufactory will be featured, with a full coffee bar, grab-and-go coffee, espresso based beverages and whole beans. Led by coffee industry veteran Chris Jordan, much of the Coffee Manufactory’s philosophy is the same as Tartine’s with a focus on sourcing fresh and seasonal ingredients from coffee farmers. 

“When presented with the opportunity to create this concept, we said we would only do it if we got to enlist colleagues who share our creative approach and philosophy,” says Prueitt of the decision to work with Cámara and Techamuanvivit.  “We are really excited to collaborate with close friends, bringing together some of the best ingredients California has to offer to international travelers.”

Drawing inspiration from her Civic Center taqueria, chef/owner Cámara will offer an elevated take on the foods of her native Mexico City.  As with Cala and Contramar, this concept will demonstrate Cámara’s commitment to using local produce and sustainable seafood. Menu highlights will include breakfast tortas, all day tacos and tostadas such as those popular at Civic Center’s Tacos Cala, and main course salads.

Chef/owner Pim Techamuanvivit of Michelin-starred Kin Khao will present a taste of her native Thailand using seasonal ingredients from local farms. The menu will offer an array of dishes that include rice bowls, noodles, salads, and grilled meats as well as tempting, satisfying vegan and sweet choices. All of the dishes are conceived with a special focus on portability, so that they can be enjoyed in place or taken on board for later. A small pantry counter will offer select ingredients and cookwares perfect for travelers looking to take a taste of Kin Khao home with them.

With the diversity of offerings to be found at Manufactory Food Hall, the journey will begin even before lift-off.

SOURCE: SSP The Food Travel Experts

MEDIA CONTACT

Templemere Public Relations on +44 (0) 1306 735574 or press.office@ssp-intl.com

SSP America to develop Flying Saucer Draught Emporium and Flying Square Live at Dallas Fort Worth International Airport

SSP America to develop Flying Saucer Draught Emporium and Flying Square Live at Dallas Fort Worth International Airport

 

Flying Saucer Draught Emporium and Flying Square Live to Join Airport’s Terminal D

London, 2017-Sep-19 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded by Dallas Fort Worth International Airport (DFW) a contract to develop an airside Flying Saucer Draught Emporium as well as an entertainment and bar concept called DFW Flying Square Live created in partnership with acclaimed restauranteur and Dallas Fort Worth native Shannon Wynne, owner of the legendary Fort Worth-based Flying Saucer Draught Emporium.

With its original location at Sundance Square in Fort Worth, Flying Saucer Draught Emporium has 16 locations in 6 states. SSP America and Wynne aim to replicate the brand’s successful street side presence by creating two separate spaces in Terminal D—a pub and a stunning, entertainment jewel crowning to include an elevated performance area featuring live and local music. Both spaces will feature custom cocktails and an impressive collection of craft beers and elevated gastropub fare.

Commented Shannon Wynne, “We are happy to finally have our brand represented at DFW. As one of the leaders in the craft beer movement in Texas starting 22 years ago we have tried to spread the word about great craft brewing and grow its popularity. With Saucers throughout the southeast I think we have great name recognition and will be popular with world travelers.”

SSP America’s Vice President, Business Development Bob Stanton commented: “Our goal at SSP America is to deliver restaurants that offer airport passengers a taste of place which we’re sure to accomplish by collaborating with Shannon, his team and our local partners Charles Bush Consulting, Renee Brooks and JBJ Management. As a proud member of the DFW community for many years, we are truly grateful to have been awarded this contract and will do all we can to ensure passengers experience the charm and hospitality of North Texas when dining at Flying Saucer and enjoying live music at DFW Flying Square Live.”

“We are constantly looking at ways we can enhance our eating experience as well as retail experience,” said Zenola Campbell, vice president of concessions at DFW Airport. “Today’s consumer really wants to be engaged, they want to have great tasting food, and they want to experience the same type of relationship inside the terminal as they do outside.”

Source: SSP

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SSP America to develop and operate food & beverage options at Newark Liberty International Airport

SSP portfolio showcases in-house brands tailored specifically for EWR

London, 2017-Aug-30 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded a contract by the Port Authority of New York and New Jersey and Westfield to develop and operate two grab & go concepts and one classic American diner at Newark Liberty International Airport (EWR).  The contract will see SSP America introduce a mix of bespoke, in-house solutions specifically tailored for the EWR location.

SSP America’s Vice President Business Development Paul Loupakos commented, “Our win with EWR is an excellent example of how SSP America can work with our airport partners to create food & beverage options that meet the specific needs of their passengers.  Our concepts for EWR have been tailored specifically for the airport and will result in a better passenger experience that draws higher throughput and ultimately maximizes revenue for the Port Authority.  We are delighted with our win and look forward to building a lasting partnership with Newark Liberty International and Westfield.”

“We are excited to work with SSP America to enhance the traveler experience at Newark Liberty,” said Iris Messina, Vice President of Leasing for Westfield. “It’s all about options for the modern traveler, and we’re helping to curate a dining collection that caters to every traveler’s want and need.”As the 16th busiest airport in North America, Newark Liberty International Airport welcomes over 37 million passengers per year, and employs more than 20,000 people.  The airport contributes an estimated $25.3 billion in economic activity to the New York-New Jersey metropolitan region, generating about 177,000 total jobs and $9.2 billion in annual wages and salaries.

SSP America’s line-up includes two grab & go market concepts and one classic American diner concept:

Gateside Fresh Market (two units—Terminal A):  Gateside Fresh Market is the traveler’s grab & go haven for healthy eating. At EWR, Gateside Fresh Market will take an ever-present ethos of using the freshest foods possible to bring travelers a market laden with hand-picked, nutrition-packed, wholesome nourishment that today’s consumers seek.   From artisan sandwiches packed with premium fillings, to whole fruits, top-shelf salads and a wide range of snacks and drinks, multiple grab & go options abound for hungry passengers with no time to waste.

Liberty Diner (Terminal B):  Created specifically for Newark Liberty International Airport, Liberty Diner will create a unique and inviting environment that pays full, glorious tribute to the iconic style of the traditional American diner.  Serving classic American dishes—from breakfast favorites of bacon, eggs, pancakes and waffles available all throughout the day, to double-fisted burgers, chocolate shakes, meatloaf sandwiches and expertly grilled sirloin steaks—Liberty Diner’s ample 3,853 square feet space, will sit proudly and majestically in Terminal B’s international, global showroom attracting all passenger demographics with its inviting atmosphere, abundant seating and guaranteed street pricing. Liberty Diner will serve as a gleaming star attraction—relaxed, receiving and retro—the way American casual dining began.

Source: SSP

SSP America to open Deschutes Brewery and Hopworks Urban Brewery to Portland International Airport

Local Deschutes Brewery and Hopworks Urban Brewery Partner with SSP America

London, 2017-Aug-15 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded by the Port of Portland Commission two new contracts to bring renowned local craft brewers, Deschutes Brewery and Hopworks Urban Brewery to Portland International Airport. The award-winning Deschutes Brewery, an Oregon craft beer pioneer, will join the Concourse D concessions program and Hopworks Urban Brewery (HUB), Portland’s first eco-brewpub, will join Concourse E. The Port of Portland Commission approved the contracts at its Wednesday, August 9 meeting.

“With more than 260 craft breweries throughout the state and 19 million annual brewery visitors, the craft beer industry is a cornerstone of the Pacific Northwest experience and a tradition embraced by locals and tourists alike,” said Chris Czarnecki, Port of Portland director of PDX terminal business and properties. “For that reason, it’s our pleasure to welcome two of Oregon’s most celebrated breweries to the food and beverage program at PDX, where they will further the local presence so widely appreciated by our passengers.”Family and employee owned since 1988, Deschutes Brewery has become the cornerstone of Central Oregon’s flourishing craft brew culture. Known for its generous use of whole hops in its defining beers, the brewery also keeps fans on the edge of their bar stools with the release of small batch experimental beers each season. Now available in 29 states and Washington D.C., Deschutes’ flagship brewpub in Bend has been joined by a main brewing facility, a pub in Portland that is known for its scratch kitchen led by Executive Chef Jill Ramseier, and coming in 2021, a new east coast brewery in Roanoke, Virginia.

Founded in 2007 by Brewmaster, Christian Ettinger, HUB is the definitive modern day Portland brewpub with a robust and hearty menu. Utilizing organic malts and a combination of locally-sourced, organic, and Salmon-Safe hops, the 20-barrel brewery produces 13,500 barrels of beer a year for its three brewpubs and distribution throughout the Northwest. HUB is a family-owned and operated business, the first Certified B Corporation brewery in the Pacific Northwest, and donates 1% of their beer sales to environmental causes.

“We fell in love with our planet while traveling the world in search of great beer,” said HUB brewmaster and founder, Christian Ettinger. “As champions of sustainability, we couldn’t be more honored to become beer ambassadors for the best brewing city on earth in the best airport in the country. We are so excited to welcome travelers to Portland with a cold pint of organic beer in our new, beautifully designed pub!”

SSP America’s Chief Executive Officer Michael Svagdis commented: “At SSP America we believe restaurants are at the heart of every community’s story, and airports play a leading role in telling that story. Bringing these two extraordinary breweries to PDX is a wonderful example of our passion for community anchored dining at the airport.”

Source: SSP

SSP America opens new food hall Marche C at Tampa International Airport

SSP America opens new food hall Marche C at Tampa International Airport

 

London, 2017-May-10 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has announced the opening of Marche C at Tampa International Airport, which is part of a larger 10-year contract to operate 14 units at the airport. An immensely large food hall, Marche C draws travelers in with an impressive group of local, Tampa culinary heroes including Goody Goody, Ulele and Café con Leche Ybor City from Columbia Restaurant Group, as well as Bavaros, Fitlife Foods and Louis Pappas Fresh Greek.

With the original restaurant opening in 1905, the Columbia Restaurant Group (CRG) has been instrumental in building the Tampa culinary scene. Still owned and operated by the founding family, CRG restaurants Ulele, Goody Goody and Café con Leche Ybor City were the perfect choice for TPA Marche C.  Ulele offers travelers charbroiled and raw oysters, grouper and chicken as well as craft beers and cocktails. Founded in 1925 and reopened after a 12-year hiatus, Goody Goody features burgers, pies and fries as well as breakfast sandwiches. A new concept created specifically for Marche C, Café con Leche Ybor City offers travelers a variety of coffees brewed in Tampa’s Ybor City, as well as delicious churros and pastries.

“We are tremendously excited for our three restaurants to join our restaurant friends and colleagues here at Marche C,” said Richard Gonzmart, fourth generation “caretaker” of the Columbia Restaurant Group. “Airports form travelers’ first and last impressions of an area. With Tampa International now offering a wide array of flavors from locally owned, family businesses, the best airport in the country now becomes the one with the best taste, too.”

Staying true to the Pappas family’s core values of pure Greek cooking, Louis L. Pappas continues almost a century of Pappas tradition with his fast casual concept, Louis Pappas Fresh Greek. Louis Pappas Fresh Greek serves up authentic Greek cuisine to a new generation of today’s busy customers who refuse to choose between convenience and great taste.  Using only the freshest and healthiest of ingredients, the talented chefs at Louis Pappas Fresh Greek have brought a true taste of Tampa to Marche C.

Speaking on the opening, Louis Pappas said, “Louis Pappas Fresh Greek is proud to be among the Tampa Bay area restaurants chosen to part of Tampa International’s new look. Louis Pappas Fresh Greek and our partner, SSP America will continue to provide a high standard of food quality and service to busy travelers, representing Tampa Bay with pride.”

Prior to opening Bavaro’s, founder Dan Bavaro traveled to Italy to learn firsthand the art of Neapolitan pizza making from 3rd generation Neapolitan family bakers. When he returned, Bavaro created a menu is focused around a stunning imported wood-fired brick oven hand crafted and brought over from Naples.  At Marche C, travelers flock to the crackling sound of the flamed 900 degree oven and the sweet aroma of fresh, Italian flavors.

When asked about the grand opening, Bavaro said, “We are honored to partner with SSP America and Tampa International Airport, and are incredibly excited about the opportunity to share our passion with travellers at Marche C.”

David Osterweil’s Fitlife Foods will offer passengers flavor-forward, healthy grab-and-go meals specifically prepared to power your travel endurance.  Using fresh local ingredients, salads, wraps and expertly crafted meals and snacks are perfectly portioned, and meet every dietary preference including gluten-free, low-carb and vegetarian.

Commenting on the opening, Osterweil said, “We’re excited to be a part of this opportunity and represent Tampa and the local business community. At Fitlife Foods, we are committed to powering travelers to be at their best with our fresh, grab and go items that are nutritious, delicious and perfectly crafted from scratch.  It’s time to energize people moving through TPA!”

SSP America CEO Michael Svagdis commented, “We are honored to deliver a concept that is tailored to TPA’s vision of an extraordinary passenger experience that attracts travelers from around the globe.The restaurants at Marche C will truly offer TPA travelers a taste of place.”

Press Enquiry:
Templemere Public Relations
+44 (0) 1306 735574
press.office@ssp-intl.com

Source: SSP America

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SSP America announces the opening of The Eatery at Tampa International Airport

London, 2017-Mar-07 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has announced the opening of a 7,700 square-foot marché at Tampa International Airport comprised of six brands which offer the TPA traveler a memorable taste of the Tampa Bay region.

The opening of The Eatery at Terminal F is part of a larger 10-year, $298 million contract awarded by the Hillsborough County Aviation Authority to operate 14 units occupying over 22,168 square feet at Tampa International Airport (TPA). Tampa International Airport is one of the region’s most significant economic engines, with a total economic output of more than $7 billion. The airport and its tenants employ more than 7,000 people on the airport campus and support more than 80,000 jobs in the community. TPA reported more than 18.9 million passengers in 2016.

>Michael Svagdis, SSP America Chief Executive Officer commented, “There’s a great synergy among this all-star group which includes our operating partner Perez of Florida Inc. and design team Alfonso Architects as well as this extraordinary group of local restaurant leaders. We are passionate about this long-term partnership and a collective focus on bringing the TPA passengers a unique taste of place from the Tampa Bay region.”

“Having worked with SSP America since 2001 as an Airport Concessions Disadvantaged Business Enterprise (ACDBE), I love that my own passion for great local restaurants is equaled by the SSP America team. And, of course, it’s great to see these amazing local brands continue to expand and develop their businesses airside,” said Ruben Perez, President of Perez of Florida, Inc.

SSP America is proud to have also partnered with Alfonso Architects, a Tampa based Architectural Design firm with a history of delivering many iconic and complex projects at Tampa International Airport including Airside C, the recent International Addition to Airside F, and the exciting new Eatery at Airside F. Over 5 years ago HCAA envisioned a unique dining experience at Airside F that would raise the bar on dining for travelling airport guests.  Ultimately SSP America and Alfonso Architects were entrusted to deliver this new groundbreaking venue by assembling local and national brands in a high energy, modern Marche atmosphere.

TPA Marché F offers passengers a local market-place style eatery with multiple paying options, either at the counter where they order or at a central point of service location.

Bella Veloce: Opened in 1986, Bella’s Italian Café has become a Tampa star known for its authentic Italian food and warm, welcoming neighborhood ambience. At The Eatery, Bella Veloce will emphasize a carefully curated “best of” list, focusing on its hot-from-the-brick-oven pizza, mouthwatering sandwiches and garden-fresh salads. When asked about the opening, general manager Eric Potts said,“After 30 years in south Tampa we are honored to join SSP America’s TPA concessions team and are very excited about the exposure and the opportunity to reach new customers.”

Square 1: At Tampa’s own Square 1, all proteins are hormone and antibiotic-free, from the 100% all-natural Angus beef to ground chicken and buffalo—there’s even a juicy grilled Portobello burger for vegetarian travelers. Owners Joanie Corneil, Bill Shumate and Ray Leich source ingredients from the best purveyors, using only the finest seasonal produce, creamery-fresh dairy and fresh baked breads. Vice President Bill Milner said, “Square 1 is excited to partner with SSP America and TPA to bring our 11th location to market. Square 1 is an up-and-coming concept that appeals to all demographics. The exposure for Square 1 at the airport is incredible, and the partnership will only strengthen our brand.”

Buddy Brew: Brew Good and Do Good. That’s the Buddy Brew motto, reflecting Dave and Susan Ward’s commitment to sourcing the highest quality beans from the most dedicated sustainable farmers around the world. It also translates to the meticulous care in how the coffee is prepared, from hand roasting the beans to grinding and brewing them at the peak of freshness. Speaking on the opening, Ward said, “We couldn’t be more honored to represent Tampa by having a Buddy Brew Coffee bar at The Eatery. The opportunity to be exposed to domestic and international travelers in this wonderful airport is beyond measure.”

Fitlife Foods: David Osterweil’s Fitlife Foods offers passengers flavor-forward, healthy grab-and-go meals specifically prepared to power your travel endurance. Using fresh local ingredients, salads, wraps and expertly crafted meals and snacks are perfectly portioned, and meet every dietary preference including gluten-free, low-carb and vegetarian. Commenting on the opening, Osterweil said, “We’re excited to be a part of this opportunity and represent Tampa and the local business community. At Fitlife Foods, we are committed to powering travelers to be at their best with our fresh, grab-and-go items that are nutritious, delicious and perfectly crafted from scratch.”

Yogurtology: Yogurtology is known as “the art + science of frozen yogurt” and provides a truly memorable self-serve experience. Perfectly sized for travelers on the go and packed with the necessary vitamins and probiotic cultures to make it through the day. Director of Operations Kyle Walker commented, “We’re beyond excited to have the opportunity to share our fabulous product with everyone that travels through our great city. It truly has been an awesome experience bringing the local fare to TPA and giving them a little taste of what Tampa really has to offer!”

Liquid Provisions: A focal point in The Eatery, Liquid Provisions is an “effortlessly cool” spot created just for the TPA passengers. A full service bar punctuated by local craft beer offers a welcome respite from the stresses of travel while and a small plate menu featuring shareable plates like the charcuterie & cheese board, or forward-thinking twists on the classics like the smoked gouda mac & cheese or roasted Brussels sprouts with bacon-butter, honeyed golden raisins and shaved Reggiano. SSP America Vice President of Business Development, John Clark commented, “We are honored to deliver a concept that is tailored to TPA’s vision of an extraordinary passenger experience that attracts travelers from around the globe. Liquid Provisions will truly offer TPA travelers a taste of place.”

Contact:

Templemere Public Relations
+44 (0) 1306 735574
press.office@ssp-intl.com

Source: SSP America

SSP America announces the opening of Valentine Coffee at Milwaukee County’s General Mitchell International Airport

SSP America announces the opening of Valentine Coffee at Milwaukee County’s General Mitchell International Airport

 

LONDON, 2017-Jan-23 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today (19-Jan-2017) the opening of Valentine Coffee at Milwaukee County’s General Mitchell International Airport (MKE).

Valentine Coffee Roasters is a popular Milwaukee specialty coffee brand and retail store developed by Robb Kashevarof who was later joined by Joe Gilsdorf. Both are experienced food, wine and coffee professionals and residents of Milwaukee. Kashevarof started roasting coffee in his garage, one half pound at a time, micro-analyzing every step involved in order to eventually sell his first cup of coffee to a farmer at a market who took a sip and said, “That’s damn good coffee.” Then, he dropped a bag of snap peas on the table as payment. Gilsdorf joined the team as the business took off, and today, Valentine Coffee is still roasted in small batches using top-tier, rigorously graded, traceable coffees.

“We have an outstanding collection of local and national brands here at MKE,” Airport Director Izzy Bonilla said.  “The new Valentine Coffee locations give travelers another opportunity to sample our local Milwaukee flavor, and we’re glad to partner with SSP America to offer Valentine’s great product.”

The new locations at MKE featuring Valentine Coffee are available on Concourse C, Concourse D, and in the Concession Mall. The stores carry baked goods from Wild Flour Bakery, a woman owned business led by Dolly Mertens, which has four retail locations serving Downtown, Bay View and the South Side.

SSP America has been a food and beverage operator at MKE since 2009, proudly operating seven locations in the airport including Northpoint Custard, Nonna Bartolotta and Pizzeria Piccolla—all in partnership with the renowned Milwaukee-based Bartolotta Restaurants.

Kashevarof commented, “Joe, our team and I have a passion for focusing on the process of how to make a great a cup of coffee. It’s the fun part of our job, and it’s humbling. We’re proud to be part of the MKE community because we’re first and foremost roasters who hail from the incredible Milwaukee craft and artisan culture. So, to all the folks getting ready to hop on a plane at MKE, we have a locally roasted freshly brewed cup of coffee waitin’ for you!”

Michael Svagdis, Chief Executive Officer of SSP America mentioned, “At SSP America we have a passion for delivering our airport partners a ‘taste of place’—the favorite local restaurants that make a region special. Valentine Coffee Roasters is a beloved Milwaukee brand. Robb and Joe are two guys we can relate to—they love great food, wine, and of course coffee. We’re just so grateful the opportunity to partner with them.”

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
press.office@ssp-intl.com

Source: SSP Group

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SSP America opens Vinoteca Wine & Tapas bar and Mad Town Gastropub at Dane County Regional Airport

LONDON, 2017-Jan-19 — /EPR Retail News/ — Dane County Regional Airport announced the opening of their new Vinoteca Wine & Tapas bar and the debut of Mad Town Gastropub on January 17, 2017. The airport also unveiled the expansion of Metcalfe’s Local to Go and Ancora Artisan Coffee & Tea. Along with the development and expansion of new food and beverage options is the opening of DCRA’s new Madison XPress and Madison Xchange gift shops.

“Dane County has a world class airport and these additions will make it a destination,” said Dane County Executive Joe Parisi.

Serving breakfast through dinner and last departures, Mad Town Gastropub features a menu of fresh, sustainable dishes created by James Beard award-winning local chef, Tory Miller. Passengers can also enjoy wine, local beer, and handcrafted cocktails at the new Vinoteca Wine & Tapas bar.

The expanded family-owned Metcalfe’s Local to Go airside shop and restaurant will continue to offer travelers a taste of Wisconsin with their array of local products. Madison’s Ancora Artisan Coffee & Tea will also welcome passengers to indulge in coffee, tea, and snacks while enjoying piano performances.

SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, was awarded a ten-year lease on its food & beverage contract at DCRA in May of 2016 and has been the sole food and beverage purveyor at MSN since 2006.

SSP America’s chief executive officer, Michael Svagdis, commented, “Our focus at SSP America is to deliver our airport clients a local taste of place, with community anchored dining bringing passengers food and drink that defines a region. As a result, partnerships are key to our success. Special thanks to our long-term partners Kevin Metcalfe’s of Metcalfe’s Market and Tom Walzer of Ancora Artisan Coffee and Tea as well as Chef Tory Miller who has been a tremendous partner in crafting our menu at Madtown. We’re grateful for the ongoing opportunity to be part of the MSN community.”

In addition to the expanded portfolio of restaurants, DCRA also debuted two new gift shop, Madison Xpress and Madison Xchange. Two of four shops in the airport run by the industry leader in Travel Essentials retail Paradies Lagardère, Madison Xpress and Madision Xchange both feature traditional newsstand items, as well as specialized gift shop finds, refreshments, and last-minute travel necessities.

“Madison Xpress and Madison Xchange are both resonating with travelers visiting the airport, while offering convenient, one-stop shop environments that cover all of a traveler’s needs. We’re excited to bring new retail options to travelers at DCRA, and look forward to continuing our partnership with Dane County Regional Airport for many years to come,” said Gregg Paradies, president and CEO at Paradies Lagardère.

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
press.office@ssp-intl.com

Source: SSP Group

SSP America: Republic and LoLo American Kitchen & Craft Bar opens at Minneapolis-St. Paul International Airport

LONDON, 2016-Nov-07 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today (3-Nov-2016) the opening of Republic and LoLo American Kitchen & Craft Bar at the Minneapolis-St. Paul International Airport.

Republic is a modern day gastropub where visitors and locals of all passenger demographics will find a comfortable seat. The celebrated establishment—it’s original 7 Corners location was named among the “Top Beer Bars in America 2013-2016” by Draft Magazine— delivers exactly what natives are so proud of in the region’s land of plenty: locally crafted beer and flavorful food grown by regional farmers.

In an exciting partnership to premiere only at Republic’s Terminal 1 location, the widely acclaimed McNally Smith College of Music—which has helped students build contemporary careers in music for over 30 years—will showcase the talents of its students, alumni and faculty with live music performances during peak travel times (3:30–7:00 pm on Thursdays and Fridays, and 1:30–5 pm on Sundays). Reflecting the diversity of music styles taught at the College, performances will span a variety of genres, ranging from traditional jazz to classical guitar to hip-hop.

Matthew O’Reilly, owner of Republic commented, “We’re thrilled to have our brand represented at MSP Airport. We’ve worked hard to be a leader in local and craft beer. Our hope is to carry that message to MSP travelers so they can experience what we’re up to. The McNally/Smith connection is a perfect fit. We’re very much in to local music and the arts, so we could not have asked for a better partner aligned with our values.”

“We’re excited to partner with Republic to bring the first-ever live music venue to MSP, and we’re honored to share the richness and diversity of our community’s musical talent with the million-plus travelers who pass through the airport every year,” says McNally Smith President Harry Chalmiers.

LoLo means “Locally Owned Locally Operated” and it’s owners, Brad Nordeen and Joe Ehlenz, have created a bar scene in their hometown of Stillwater that focuses on craft cocktails and craft beer. The open kitchen will allow diners to see and interact with the chefs to experience the creation of memorable food. LoLo at MSP will be a space where people feel appreciated—where passengers can have a well-shaken cocktail or a beautifully constructed small plate featuring prized, seasonal ingredients.

Joe Ehlenz, managing partner of LoLo explained, “Our goal is to deliver an authentic experience to the MSP traveler. We want to keep the same ideals that we’ve kept street side—scratch bar to kitchen using local distillers and food products. It’s been a winning combination for us, and we believe with SSP America as our operating partner, it will be a winning combination at the Airport.”

Brian Ryks, Chief Executive Officer of the Metropolitan Airports Commission commended SSP by saying: “SSP has been a long-time partner of Minneapolis-St. Paul International Airport and has demonstrated time and again its commitment to upholding MSP’s mission ‘to provide your best airport experience.’ Republic and LoLo showcase some of the best restaurants our state has to offer. I want to thank SSP for its support of some outstanding local entrepreneurs and its elevation of MSP’s restaurant offerings in terms of both design and culinary innovation.”

Michael Svagdis, president and CEO of SSP America, commented, “Republic and LoLo are incredible examples of the Twin Cities thriving food scene, renowned Midwestern hospitality, and diverse culture that celebrates the region’s bountiful farmland. By layering in performances that showcase the rich music traditions of the region, the McNally Smith College of Music will ensure MSP passengers enjoy an environment that delivers a complete Midwest experience. The SSP America team is thrilled to bring these three extraordinary culinary and cultural institutions to MSP.”

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
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Source: SSP Group plc

SSP America announces the opening of Tony’s Wine Cellar & Bistro at Houston’s George Bush Intercontinental Airport

LONDON, 2016-Sep-01 — /EPR Retail News/ — SSP America a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today (31-August-2016) the opening of Tony’s Wine Cellar & Bistro at Houston’s George Bush Intercontinental Airport’s Terminal D.

Sophisticated and stylish, the full service, 1,300 square foot Tony’s Wine Cellar & Bistro has been created in collaboration with Houston’s preeminent restaurateur for over 50 years, Tony Vallone.  Commenting on the opening of the restaurant, the founder of the restaurant, Tony Vallone commented, “We have designed a wonderful sanctuary with in IAH routed in food and wine that everyone can enjoy. I am so proud to put my name behind this great project.”

Michael Svagdis, president and CEO of SSP America, commented, “Tony Vallone is an icon within the Houston culinary scene, and his reputation is synonymous with dining excellence. SSP America is proud to have partnered with such a laurelled leader in bringing this concept to IAH.  At Tony’s, our shared passion for exceptional dining will be matched only by our unrivalled performance in the kitchen, original selections from the wine cellar, and peerless tableside service. Houstonians expect a memorable experience from Tony Vallone, and we promise to deliver.”

“The Houston Airport System is very excited to welcome Tony’s Wine Cellar & Bistro to George Bush Intercontinental Airport,” said Randy Goodman, Concessions General Manager for the Houston Airport System. “Tony Vallone is a name in Houston synonymous with world-class fine dining. Tony’s Wine Cellar & Bistro offers an extensive wine list at multiple price points and a menu that pays homage to the bistro-style art of small plates. It fits well with our efforts to provide our passengers with a wide variety of both world-class products and world-class service, and promote a world-class feel to a city and airport recognized for growth and innovation world-wide.”

Tony’s Wine Cellar & Bistro welcomes passengers from across the concourse with its impressive wine display and swank, focal point bar.  Ample, spacious seating can be found around the bar and at tables both inside the restaurant as well as just outside the entrance, for intimate café style, al fresco dining.  Elegant and stylish yet wonderfully approachable—the drinks scene at Tony’s Wine Cellar & Bistro is welcoming to all.

Tony Vallone is known throughout the Houston region for sourcing the finest ingredients and his wine cellar is legendary.  At Terminal D, passengers will find the same unyielding passion for quality.  From Italian Proseccos, Californian Chardonnays, Pinot Grigios, Pinot Noirs and smooth Cabernet Sauvignons to French Marsanne and Argentinian Malbec—there’s truly something for everyone at Tony’s with glasses and bottles in all price ranges.

From the kitchen, a menu of bistro-style dishes has been created specifically to complement the wines.  From small plates of artisanal cheese to light salads and sandwiches filled with elevated ingredients—Prime Rib Sliders, Kobe Beef Sliders or a perfectly portioned Club Sandwich.  Refined, yet simple foodie fare paired with Tony Vallone’s hand-selected wines.

Houston’s Bush Intercontinental enjoyed a record-breaking year in 2015, welcoming nearly 43 million passengers.  IAH has also welcomed several new foreign flag carriers including All Nippon Airways and Air New Zealand, and seen increased services to Latin America and the Caribbean.  Since 2005, international travel at the gateway has increased by 53 per cent, growing from 6.9 million to 10.6 million in 2015.  The City of Houston is now the only city in the western hemisphere with nonstop flight service to all six inhabited continental regions.

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
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Source: SSP America

SSP America announces the opening of Hard Rock Cafe at Tampa International Airport

LONDON, 2016-Aug-26 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today (25-August-2016) the opening of Hard Rock Cafe at Tampa International Airport. The first Hard Rock Cafe to open in a North American airport, the restaurant’s iconic music memorabilia pieces and immersive dining experience will set an entertaining stage for TPA guests.

“The Hard Rock name really brings that ‘wow’ factor to our Main Terminal,” said Tampa International Airport CEO Joe Lopano. “Having North America’s first airport Hard Rock Cafe puts us on an international map and will draw visitors from all over the world for many years to come.”

The TPA Hard Rock Cafe is operated by SSP America and features authentic memorabilia from new and legendary music icons, including pieces from Prince, Lady Gaga and Les Paul. The new Hard Rock Cafe will also feature a Rock Shop retail store, selling Tampa International Airport Hard Rock Cafe t-shirts, mugs, children’s clothing, pins and other merchandise branded specifically for the new airport location. The cafe celebrated its opening with Hard Rock’s traditional grand opening guitar smash, joined by a DJ and rock ‘n’ roll star impersonators.

“Our exclusive partnership with Florida’s own Hard Rock Cafe has made the opportunity to bring the very first iconic rock and roll restaurant to an airport possible,” said John Clark, Vice President, Business Development of SSP America. “We’re so glad this world-renowned brand has opened at Tampa International Airport because it’s but one indication of our larger commitment to the airport’s vision of remaining a major driver for economic growth in the region.”

“Of course, none of this would be possible without the help of our amazing local Tampa partners Bob Coyne, Ruben Perez, Carlos Alfonso and Drew Weatherford,” Clark said. “At SSP America, we have a passion for the passenger experience, and there is no experience quite like a Hard Rock Cafe.  With a vibrant energy, delicious food, custom cocktails and renowned Rock Shop, we’re confident TPA passengers will love Hard Rock Cafe!”

Hard Rock is one of the most globally recognized brands, with cafes and other venues all over the world. The first Hard Rock Cafe opened in London in 1971 – coincidentally the same year the newly constructed Tampa International Airport opened. Guests of Hard Rock can also enjoy authentic, American fare from the brand’s scratch-based menu, as well as a wide-variety of innovative cocktails.

“Hard Rock has been looking forward to opening another cafe after more than five successful years of operating in Tampa, and we could not have asked for a more dynamic and exciting location than the Tampa International Airport,” said Calum MacPherson, Area Vice President of Cafe Operations (North America – East) for Hard Rock International. “We look forward to becoming a must-see destination for both travelers and locals alike as we join this energetic community.”

SSP America and Hard Rock will celebrate the opening with a ceremonial “guitar smash,” where executives and local dignitaries will “smash” defective, non-playable guitars. In return, SSP America and Hard Rock will donate 10 new guitars to the Tampa Chapter of Guitars for Vets, a national organization that supports war Veterans suffering from Post Traumatic Stress Disorder (PTSD).

If you are a journalist and have a press enquiry, please call:
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+44 (0) 1306 735574
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Source:  SSP America

SSP America announces the appointment of Heather Barry as Vice President of Strategic Partnerships

LONDON, 2016-Aug-13 — /EPR Retail News/ — SSP America a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has appointed Heather Barry as Vice President of Strategic Partnerships.

In her new role, Heather will be responsible for SSP America’s development and strategic airport business diversity plans and program efforts across the company’s North American operations. These efforts will provide SSP America with operational and performance initiatives designed to enhance and advance SSP’s DBE/ACDBE (minority/women) business efforts.

Known throughout the aviation industry as a highly effective public administrator, Heather brings over 18 years of airport leadership as well as legislative experience to the SSP America team.

Heather most recently served as Director of Business Affairs at Denver International where she established and led the gateway’s Commerce Hub, part of the DEN Executive Office, which works to promote a transparent and competitive business environment by creating opportunities for the wider aviation business community.  Heather also served as DEN’s Director of Government Affairs and External Relations, and, served in senior legislative positions under two, consecutive Denver Mayors— Guillermo (Bill) Vidal and John W. Hickenlooper.

Heather holds a Bachelor of Arts, Communications Degree from the University of Washington and a Masters of Public Administration from The Evergreen State College, as well as professional certifications from Harvard University’s Kennedy School of Government.  She is the recipient of the Airport Minority Advisory Council, Organization of the Year, as well as the Federal Aviation Administration Award for Minority and Small Business Advocacy.

Pat Murray, Executive Vice President of Business Development for SSP America, said: “Today, SSP America has more than 75 strategic relationships with joint venture partners, ACDBEs, subtenant operators and community organizers. We are delighted to welcome Heather Barry to our growing SSP America development team. Heather brings a highly unique skillset to SSP America having both extensive, first-hand airport business development as well as City Hall experience.  SSP America is proud to maintain lasting, quality relationships with all of our airport and business partners; Heather’s unparalleled experience in this position will add even further depth and innovation to these partnerships as SSP continues to grow across our North American operations.”

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
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Source: SSP

SSP America debuted portfolio of multiple award-winning proprietary brands in Airsides 1 and 3 at Orlando International Airport

London, 2016-Aug-03 — /EPR Retail News/ —  SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has debuted a portfolio of multiple award-winning proprietary brands in Airsides 1 and 3 at Orlando International Airport (MCO). The four new food and beverage locations are inclusive of the 7-year $70 million contract awarded to SSP America last year.

SSP Americas latest openings include innovative proprietary brands with proven financial results operating in partner airports throughout North America including Vancouver International, San Diego International, New York’s John F. Kennedy International, Houston’s George Bush Intercontinental and Toronto Pearson International airports.

“Providing our passengers with a variety of world-class food and beverage options only helps to enhance their overall Orlando Experience,” says Phil Brown, Executive Director of the Greater Orlando Aviation Authority. “Post security dining is essential in today’s modern airport environment and SSP America’s selection of Urban Crave, Le Grand Comptoir and Camden food co. will help us meet this growing demand.”

Michael Svagdis, president and CEO of SSP America, commented, SSP is extremely excited to showcase the strength and quality of our highly original, award-winning brands at Orlando International Airport. Thoughtfully positioned near JetBlues gates at Airside 1, our award-winning Urban Crave delivers the country’s hottest street food trend, bhn mi sandwiches, in a modern, hipster-magnet setting perfect for the JetBlue passenger. These brands allow us the opportunity to offer our airport partners innovative, specifically tailored restaurants that serve on-trend foods, draw passengers and yield excellent financial results.

SSPs new units include:
Urban Crave (Airside 1, Gates 1-9): Recognizing early on that street food was enjoying a renaissance across North America, SSP created Urban Crave, a brand that brought the first street eats to the airport arena. First opened at Houston’s George Bush Intercontinental Airport in 2011, Urban Crave became an instant hit in the industry, winning ACI North Americas Richard A. Griesbach Excellence in Airport Excellence award for Best New Food and Beverage Concept in 2011 and Airport Revenue News Best New Food & Beverage Concept in 2012. Urban Crave combines classic street food options and delivers them in a fun and contemporary style.

Le Grand Comptoir (Airside 1, Gates 20-29): Created by SSP France, Le Grand Comptoir promises today’s travelers a new level of expectation a beautifully designed travel oasis, where travelers can sit and wind down over a perfectly chosen, exquisitely presented glass of wine paired with exceptional food. Winner of multiple industry awards, Le Grand Comptoir was recently named Airport Bar of the Year at the 2016 Airport Revenue News Awards Gala in Dallas, Texas. Le Grand Comptoir has also been recognized by leading national publications including The Wall Street Journal, Conde Nast Traveler and Travel & Leisure as one of the best airport bars in the world.

Camden food co. (two locations Airside 3, Gates 50-59 and Gates 40-49): Camden food co. is an SSP proprietary brand that is a travelers haven for choice and healthy eating. Camden brings a balanced approach providing an abundance of healthy options, alongside more indulgent, yet affordably priced treats, giving the consumer a vast amount of choice. First introduced to the North American market in 2009, Camden has proven its success at Vancouver International, Toronto Pearson International, New York’s John F. Kennedy International, Houston’s George Bush Intercontinental and San Diego International airports. Camden is the winner of two Airport Revenue News awards for Best New Food & Beverage Concept and Best Airport Restaurant Design.

If you are a journalist and have a press enquiry, please call:
Templemere Public Relations
+44 (0) 1306 735574
press.office@ssp-intl.com

Source: SSP

SSP America awarded new ten-year lease on its food & beverage contract at Dane County Regional Airport

James Beard award winning local star, Chef Tory Miller, to oversee menu at new concept, Mad Town Gastropub

LONDON, 2016-Jun-10 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded a new ten-year lease on its food & beverage contract at Dane County Regional Airport (MSN). The contract will run through to 2026.

SSP America’s plans for the new lease include a complete rebuild of operations, seeing an expansion of popular Madison-based, family-owned Metcalfe’s Local to Go; the introduction of a new Vintage Wine & Tapas bar to local favorite, Ancora Artisan Coffee & Tea, that will include piano performances; and, the debut of SSP concept, Mad Town Gastropub, featuring a menu of fresh, sustainable dishes created by James Beard award-winning local chef, Tory Miller.

“I’m really excited to incorporate local food to the dining scene at the airport. Our airport is growing a lot, and it’ll be great to be able to showcase some of the talented producers Madison has,” says Chef Miller.

“Dane County has a world class airport and this addition will make it a destination,” said Dane County Executive Joe Parisi. “Tory Miller is a nationally recognized chef and we are thrilled to have his talents at the Dane County Airport.”

SSP America is the sole food and beverage purveyor at MSN and has been operating at the gateway since 2006.  SSP’s extended lease follows its 2013 investment in the airport, which strengthened its commitment to Madison-based businesses by expanding locally owned Ancora Coffee and introducing local favorite Metcalfe’s.

SSP America’s chief executive officer, Michael Svagdis, commented, “SSP America takes great pride in building enduring business partnerships.  From our local brand partners to our airport and airport community partners, we believe that good partnerships equal good business.  Our goal as we begin our new lease at MSN, is to continue on its path of ever-increasing expansion while keeping jobs and food local.”

Highlighting the importance of local business partnerships, Tom Walzer, owner of Ancora Artisan Coffee & Tea, said, “We are proud to continue to build on our long-term partnership with SSP.  Ancora’s artisan coffees and teas are a Madison favorite for the past 23 years and now will be served in a beautiful new artisan destination within our world class airport.”

SSP America’s Mad Town Gastropub and the Metcalfe’s expansion will be completed by September 2016, with the addition of Vintage Wine and Tapas to be completed by the end of the year.

If you are a journalist and have a press enquiry, please call Templemere Public Relations on +44 (0) 1306 735574 or press.office@ssp-intl.com

SSP America awarded two new contracts by the San Francisco Airport Commission

SSP’s operations to showcase a mix of local and internationally recognized brands

LONDON, 2016-Apr-26 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded two new contracts by the San Francisco Airport Commission to develop and operate one casual sit-down restaurant and one quick casual restaurant at San Francisco International Airport (SFO).  Both units will be located in the Airport’s International Terminal.

SSP America’s new units include:

1300 on Fillmore (Post-Security—Boarding Area G):  Chef David Lawrence and Monetta White’s 1300 on Fillmore, located in San Francisco’s Fillmore Jazz District, dishes up modern riffs on Southern American classics with top-notch ingredients, creative libations and a posh supper club vibe.  SFO’s international passengers will enjoy Chef Lawrence’s cuisine with imaginative creations such as Fresh Water Shrimp Hushpuppies and refined interpretations of Southern favorites like Barbeque Shrimp N’ Grits and the famous 1300 Black Skillet Fried Chicken.

Wendy’s (Pre-Security—Boarding Area A):  for over 40 years, Americans as well as customers around the globe know that the name Wendy’s is synonymous with quality, premium ingredients and their famous square burger patties that are always fresh, never frozen.  Wendy’s variety of “Old Fashioned Hamburgers” will be a menu mainstay at SFO, in addition to chicken and pork sandwich offerings, wraps, Natural-Cut French Fries seasoned with sea salt, fresh-made salads and the signature Frosty, made from 100% cocoa and cream.

1300 on Fillmore owner, Monetta White commented, “Collaborating with SSP America has provided us a unique opportunity to touch millions of people’s hearts with food.  We’re excited to show SFO and the world the best that today’s Southern-style American cuisine has to offer.  We can’t wait for opening day.

“SSP America’s chief executive officer, Michael Svagdis, said, “With San Francisco International’s significant 33% growth rate in recent years and 2015 seeing a record-breaking 50 million passengers, the sky is this gateway’s only limit.  SSP America is honored to be bringing world-class brands that will continue to grow with SFO and meet every passenger’s needs. We look forward to further developing our partnership at San Francisco International as well as the Bay Area community.”

The leases are part of a major refreshment to SFO’s International Terminal.  Recently named 2015 “Best Airport in the Americas” by the readers of Frequent Business Traveler, SFO has also garnered industry praise for having the “Best Concession Management Team” in the Airport Revenue News (ARN) 2015 Best Airport & Concession Awards program.

Wendy’s is set to open later this year in September, and 1300 on Fillmore in January 2017.

If you are a journalist and have a press enquiry, please call Templemere Public Relations on +44 (0) 1306 735574 or press.office@ssp-intl.com

SSP America awarded 10 year contract to develop and operate Kenny & Zuke’s Delicatessen & Market at Portland International Airport

  • SSP showcase locally acclaimed Kenny & Zuke’s Delicatessen plus a marketplace full of regional products

LONDON, 2016-Mar-31 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded a 10 year contract by the Port of Portland Commission to develop and operate Kenny & Zuke’s Delicatessen & Market at Portland International Airport.  Positioned at the entrance to Concourse C, the unit will occupy over 3,000 square feet of retail space.

Inspired by Portland’s dynamic food culture, SSP America paired local culinary titan, Kenny & Zuke’s Delicatessen with a bespoke market concept designed specifically for PDX, featuring an abundance of regionally produced artisan food products, wines and craft beers.

Chef/owner, Ken Gordon, commented, “Kenny & Zuke’s is so thrilled to be opening our location at Portland International Airport this coming fall.  We think we can be a tremendous addition to PDX as the Pacific Northwest’s best artisan delicatessen.”

SSP America’s chief executive officer, Michael Svagdis, said, “SSP America is proud to be partnering with Kenny & Zuke’s Delicatessen and to showcase a taste of the Pacific Northwest’s most celebrated food and drink at Portland International. We are always proud to bring exceptional local brands to the airport’s global stage, and the food here is worthy of the world’s attention.  This is a win for all—for Portland International, the Portland Community, these local culinary heroes and the nearly 17 million annual travelers to PDX.”

Kenny & Zuke’s has been the culinary leader of the Northwest’s traditional deli scene since 2007.  Using time-honored methods, faithful to the art of handcrafting authentic deli foods, Chef Ken Gordon has been at the forefront of today’s deli renaissance—serving patrons scratched cooked meals made with fresh, local ingredients.

At their hometown airport, Chef Gordon’s hand-rolled bagels will draw passengers throughout every day part, but his famous pastrami will take center-stage glory—sandwiched solo with mustard on rye, or griddled in The Classic Reuben—this is the meat that started a cult following.

On the merchandise shelves, baskets and in the chill cases, local, Oregon-centric goods will abound.  Featured items include chocolates from Alma & Fran’s, Three Little Figs confits and chutneys and savoury snacks from Oregon Orchard and Portland Fruit & Nut Co., as well as Portland-made condiments, Quin candies, Tillamook cheeses and Misty Meadow jams, jellies and honey.

At the bar, travelers are invited to relax with one of the many locally crafted beers or regional wines—paired with a Kenny & Zuke’s classic deli plate, passengers can enjoy a memorable taste of place with every sip and bite!

The lease is part of a three-phase, multi-year, $19.8 million project to refresh PDX concessions through 2018 and highlight the best of local, regional and popular national brands.  Over the past 20 years, PDX has garnered multiple industry awards from Airports Council International-North America (ACI-NA) as well as Airport Revenue News (ARN) for their concessions program and concessions management team.

Kenny & Zuke’s Delicatessen & Market will open in the autumn of 2016.

SOURCE: SSP Group plc

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

SSP America opens Union Street Gastropub at San Francisco International Airport’s Terminal 3

Union Street Gastropub is a boutique, in-house solution designed specifically for SFO

LONDON, 2016-Mar-03 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today the opening of Union Street Gastropub, its new 3,000 square foot bar and dining concept designed specifically for San Francisco International Airport’s Terminal 3.

As part of its continued mission to inspire passengers with unique culinary destinations and provide innovative solutions for our airport partners, SSP America’s Union Street Gastropub is designed to reflect San Francisco’s role as a world-class gateway to the Pacific Northwest and highlight the Bay Area’s exceptional craft beers, locally grown ingredients and abundant natural beauty.

SSP America’s chief executive officer, Michael Svagdis, commented, “Union Street Gastropub is an excellent representation of what SSP America can create and develop to accommodate the specific needs of an airport. Working closely with our partners at SFO, we were able to design a dining concept that not only meets the needs of passengers traveling through Terminal 3, but elevates their whole experience.”

Evocative of the region’s natural beauty and the forward-looking vision of aviation, Union Street combines modern, contemporary design with regionally sourced materials to create an immersive airport experience.  Features include distinctive lighting crafted from amber colored beer bottles that radiates warm, welcoming hues accentuated by beautiful white oak used throughout the unit’s ample seating, tables and bar area.  Power outlets abound, servicing the specific needs of SFO’s exceptionally connected regional passenger base.

At the center-stage full service bar, travelers are invited to relax over Union Street’s impressive roster of 30 tap handles and 30 bottled beers representing some of the finest beers in the world. Well over half of the draft beers served are California craft beers, and the majority are from Northern California including local favorites such as Anchor Brewing Anchor Steam Beer and Lagunitas IPA. However, in addition to the local mainstays, the menu also has styles and beers not normally found in airports, such as Almanac Golden Gate Gose, Golden Road Berliner Weisse, and Firestone Wookey Jack Black Rye IPA. The roster also boasts a collection of unique imports with everything from Franziskaner Hefe-Weiss to Houblon Chouffe Dobbelen IPA Tripel. Union Street has succeeded in crafting a list typically only found in the top craft beer bars in the world.

Serving all day parts, passengers can enjoy seasonal plates defined by the region—from Pier 39 farmhouse eggs in the morning, to Dungeness crab cake sandwiches and pulled pork banh mi to a range of soups, salads and flatbreads made from locally sourced, sustainable ingredients. Since opening, recent Yelp reviewers have commented, “our new pre-flight go-to at Terminal 3”; “possibly the best airport meal I’ve had”; “burger + views + service + beer + power outlets—I’m sold, 4.5.”

Union Street Gastropub brings the flavors and beauty of the region to the travelers of SFO’s Terminal 3.

SOURCE: SSP Group plc

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

SSP America announces the completion of new line up of restaurants at Winnipeg Richardson International Airport

LONDON, 2016-Mar-03 — /EPR Retail News/ — Winnipeg Airports Authority and SSP America are pleased to announce the completion of a new line up of restaurants beyond passenger screening at Winnipeg Richardson International Airport. On the domestic and international side, new restaurants include Freshii, True Burger, Prairie Bistro and Skylights Lounge. Travellers heading to the United States can dine at UrbanCrave, featuring a newly edomestic and international side, new restaurants include Freshii, True Burger, Prairie Bistro and Skylights Lounge. Travellers heading to the United States can dine at UrbanCrave, featuring a newly extended bar area with additional seating.

“Initial feedback from travellers and airport staff about the new restaurants and enhanced seating areas has been overwhelmingly positive,” said Barry Rempel, President and CEO of Winnipeg Airports Authority. “In partnership with our experienced airport food and beverage services provider, SSP America, we are constantly reviewing the needs of our customers and striving to offer them an array of appealing food choices.”

“We are extremely appreciative of the opportunity to not only continue our long-term relationship with the YWG team, but also bring a fresh new group of brands to the Airport that provide travellers with a variety of choices and service styles,” said Michael Svagdis, Chief Executive Officer, SSP America. “We thank the Airport team for the opportunity to enhance the offering and passenger experience at YWG.”

 

New Restaurants

Freshii: The brainchild of Winnipeg-born Matthew Corrin, Freshii offers passengers fresh and nutritious meal choices that energize those on the go. Emphasizing the right foods, Freshii provides meals and snacks that help customers live their best life. From salads to wraps, noodle and rice bowls, burritos to soups and more, the Freshii menu offers the passengers of YWG affordable, convenient and healthy options.

UrbanCrave: Recognizing early on that “street food” was enjoying a renaissance across North America, SSP America created UrbanCrave, a brand that brought the first “street eats” to the airport arena. UrbanCrave became an instant hit in the travel industry, winning the Airport Revenue News “Best New Food & Beverage Concept” award in 2012. UrbanCrave combines classic street food options full of fun, originality and powerful taste.

True Burger: A modern burger joint serving classic burgers and crispy French fries, True Burger offers the convenience of a fast casual restaurant combined with high-quality ingredients including naturally raised beef in their patties. At True Burger Co, passengers can savour a well-made burger and cold drink while waiting for their flight to take off.

Prairie Bistro: With a nod to the breadbasket of Canada, Prairie Bistro offers passengers a diverse and hearty menu sure to please every palate, all hours of the day. Breakfast includes a satisfying bowl of oatmeal, pancakes or skillet scramblers.  Lunch and dinner options include a variety of starters and small plates such as a Prairie Salad, Warm Spinach and Artichoke Dip and Loaded Cheese Fries. Entrees include Herb Chicken and a variety of burgers and sandwiches designed for flavour and comfort.

Skylights Lounge: Conveniently located right next to Prairie Bistro, Skylights Lounge is a relaxing place to kick back, enjoy a cocktail or order from the Prairie Bistro menu.  In addition to beer and wine, a cocktail menu is served from the central bar. With abundant seating, Skylights Lounge is an ideal spot for a quick drink or leisurely meal.

SOURCE: SSP Group plc

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

SSP America announces the opening of Chef Fabio Viviani’s Osteria at Los Angles International Airport’s Terminal 6

Osteria brings top chef inspired fare packed with Italian flair and premium fresh ingredients to Terminal 6

LONDON 2016-Mar-03 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, announced today the opening of Chef Fabio Viviani’s Osteria at Los Angles International Airport’s Terminal 6.

Renowned across the United States for his “fan favorite” appearance on Bravo’s Top Chef and his increasing succession of award-winning, powerhouse modern Italian restaurants, Chef Viviani’s legendary food takes center stage. Passengers are promised a memorable meal rooted in Italy, but raised in LA with farm-to-table goodness. The restaurant’s menu and ambiance takes a modern spin on classic Italian but with a punch of LA swagger.

“I am so excited to be opening Osteria with SSP America at LAX,” enthused Chef Viviani.  “The menu I’ve created will appeal not only to Terminal 6’s diverse travelers, but also to California natives.  We feature Italian classics made with premium local ingredients.  I hope travelers find their meal here to be one of the most memorable parts of their journey.”

SSP America’s chief executive officer, Michael Svagdis, commented, “SSP America is enormously proud to be working with Chef Viviani in opening Osteria at Los Angeles International Airport.  With his culinary talent and inspiring passion for Italian cuisine Chef Viviani has created a true SSP America culinary destination that will be remembered long after departure.  We look forward to showcasing additional Chef Viviani concepts as we continue our developments across the region.”

Osteria welcomes passengers to a beautiful, cinematic space—modern and elegant, with a pinch of Italian charm.  Focus is on the large, exhibition kitchen where the magic of Chef Viviani’s menu is plated and served with entertainment for all.  A convenient To Go counter at the front of the space allows passengers to quickly grab freshly made entrées to take on their travels.  Gorgeous, contemporary pendant lights twinkle over spacious, deeply tufted leather banquet seating.  Approachable and stylish, warm and alluring—the scene at Osteria delights and attracts and is welcoming to all.

Chef Viviani’s Osteria will inspire travelers to come in and enjoy world-class food and drinks during any part of the day.  Menu items include oven fresh pizzas made with Chef Viviani’s own proprietary dough, scratch-made sauce and locally sourced toppings; crispy Panini sandwiches and burgers; small plates of antipasti; and a stellar range of soups, salads and pasta entrees featuring premium local ingredients.  Star quality food from a star quality chef.  For Terminal 6’s early fliers, breakfast will be served daily until 11am.

SOURCE: SSP Group plc

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

JFK Airport’s Terminal 4 expanded its food and beverage program in 2015 with eight new restaurants managed by SSP America

LONDON, 2016-1-12 — /EPR Retail News/ — To keep up with changing customer tastes, JFKIAT – the management company which operates Terminal 4 at John F. Kennedy International Airport – has made significant upgrades to its food and beverage program in 2015. Eight new restaurants came to the terminal this past year, all managed by SSP America, the exclusive food and beverage purveyor of Terminal 4.

The wide variety of offerings include everything from “grab-and-go” sandwiches and snacks to coffee shops, popular branded eateries and top-rated, full-service restaurants and bars, all catering to a diverse passenger mix reflective of New York City.

“Terminal 4 makes every effort to provide the best travel experience by offering a unique variety of some of the best food and beverage establishments,” said Gert-Jan de Graaff, President and CEO of JFKIAT. “We are grateful to work with SSP America and their food and beverage partners, who offer the best names and products in the world right here at JFK’s Terminal 4.”

“SSP America understands that Terminal 4’s passenger base anticipates quality and a taste of home, and our team is proud to deliver on that expectation,” said Michael Svagdis, President and CEO of SSP America. “We are excited to continue our partnership with JFKIAT to further expand the incredible portfolio of food and beverage establishments in the terminal.”

Among those who joined Terminal 4 are:

• Bento Sushi, Manhattan’s number one pick for high-quality grab-and-go sushi and Japanese entrees, offering everything from the traditional California Roll to full meal solutions like Donburi Rice Bowls and Bento Boxes.

• Camden Food Express, the “En-route Sandwich Retailer of the Year,” serves up a selection of healthy choices ranging from a Hummus Crunch Vegetable Wrap to the gluten-free brownie.

• Canal St. Noodle House, a quintessential Southeast Asian market created exclusively for Terminal 4, offers customized noodle bowls and Vietnamese-style sandwiches made from fresh ingredients daily. Travelers can choose from chicken, duck or tofu, and top their order with a selection of globally appealing vegetables including bok choy, edamame and Thai basil.

• Dunkin Donuts Express provides a wide variety of traveler’s favorite hot and iced coffees and baked goods.

• Flatiron Coffee, a contemporary coffee shop located in the retail lounge that features an assortment of coffee choices sourced locally from Irving Farms and pastries provided by Eli Zabar, New York’s First Family of Food member and a true artisanal bakery. The baked goods make for a stunning visual presentation and customers can purchase croissants, donuts, freshly baked sourdough-based breads, rolls, bagels, crisps and thins.

• Jamba Juice offers better-for-you food and beverages, including great tasting fruit smoothies, fresh squeezed juices, energy bowls, oatmeal, sandwiches, and a variety of baked goods and snacks.

• Pizza Vino, a modern pizzeria that features fresh out-of-the-oven artisanal pizzas and a hand-picked, premium wine selection, reopened this year after undergoing an expansion which included the addition of a full-service bar.

• Urban Crave is home to authentic street cuisine served in a storefront featuring vintage decor complete with warehouse bricks, beautifully reclaimed hardwood floors and a kitchen centered below a copper grill hood.

In 2016, JFKIAT and SSP America will continue to work together to create an unparalleled selection of offerings in Terminal 4 and will bring even more food and beverage options to the terminal. NY Street Foods, among others, are set to open later this year.

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

SOURCE: SSP Group plc

SSP America’s chairman Les Cappetta elected vice chairman of the Airports Council International North America World Business Partners/Associates Board

Lansdowne, VA, 2015-10-7 — /EPR Retail News/ — SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, is pleased to announce that its chairman, Les Cappetta has been elected to serve as vice chairman of the Airports Council International North America (ACI-NA) World Business Partners/Associates Board (WBP) for the Board’s 2015-2016 term.

ACI-NA’s members represent a wide variety of private industry, nonprofit and educational entities that provide products, equipment and services to airports and the aviation industry. Through their membership, the 380 ACI-NA WBP members work with ACI-NA airport members to address industry issues and discuss new technologies and innovative ideas.

Les Cappetta, who has held the positions of ACI-NA WBA vice chair and chairman in the past, commented on the election by saying, “The WBP Board is an extremely important leadership group for airports around the world. WBP works on critically important initiatives such as: Congressional funding of airports, standards for airport contracting and creating an interface between airport clients and providers. I look forward to working collaboratively with the WBP board and my industry peers to ensure we address meaningful issues and opportunities in the airport industry.”

Results for Board elections for the three-year terms were announced at the ACI-NA WBP breakfast during the 2015 ACI-NA Annual Conference and Exhibition held in Long Beach, California October 4-7, 2015.

If you have a press enquiry, please call Clare Williams at Templemere Public Relations on +44 (0) 1483 243 546 or press.office@ssp-intl.com

SOURCE: SSP Group plc