With what must be one of the industry’s largest deals sealed at New York’s JFK, and the announcement of our debut in the Qatari market at the new Hamad International Airport, Doha, we’ve had much success to celebrate here at SSP this spring.

So what is the secret of this success? SSP has many great attributes, but one aspect of the company I’m especially proud of is our diverse brand portfolio and what we can deliver with it.

It was a few years ago now that we developed our pioneering approach to blending the art and the science of the brand mix, and we have long been regarded as the experts in how to choose the right brand for the right place in the right format.

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SSP to generate over $1 billion in food and beverage sales at JFK Terminal 4

SSP is to open 16 new restaurants at JFK’s Terminal 4 as part of a $28 million development project. The new deal, which is valued at over $1 billion, will run until 2026, and SSP will be the sole food and beverage operator at the terminal.

SSP will introduce a restaurant mix reflective of the international foods found on the streets of New York. The star-studded line-up includes concepts from chefs and restaurateurs with deep roots in the New York culinary scene. More …

SSP scoops three top prizes in airport social media awards

Understanding the customer has always been key to success when it comes to building a brand. SSP’s Caffè Ritazza team proved that it knows a thing or two about how to go about this in the online age when it scooped three of the top prizes in ‘The Moodies’ – the world’s first airport-specific digital, mobile and social media awards.

The trophies it took home were for the food and beverage operator with the best Facebook page, best Twitter feed, and for the best use of social media overall. The company was also highly commended in the best marketing campaign category. The competition, which was run by leading travel retail trade publication The Moodie Report, attracted over 160 entries.

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Travellers on the Paris Metro have an innovative new way to buy their morning coffee at Bonne Journée – and earn loyalty rewards while they’re doing it.

The new scheme allows them to choose between three different ways to earn and spend points. They can use their smart phone, a stand-alone Bonne Journée card, or have the programme linked to their Navigo transport pass, which means they don’t have to carry a separate card.

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Rail Gourmet has once again been granted The Royal Warrant by Her Majesty The Queen, in recognition of the great job the team does in managing the catering on the Royal Train.

The warrant, which was first awarded to the company in 2007, was granted for the highest standards of service, logistics and product supply. This year, the new grant also required the company to demonstrate its environmental credentials.
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• SSP will open two Point outlets and a Foodmarket when the new terminal at Aalborg Airport opens in May. SSP Denmark has also taken over the operation of four Steff’s Place hot-dog stands.

• Paulina Nikolova, who works for SSP at Dublin Airport, emerged the winner of the first ever SOHO Coffee Co. latte art competition, which took place in January.

• Upper Crust’s Tuna Mayo Baguette received an impressive 4-star rating in a taste test by prestigious UK newspaper The Observer.

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SSP makes debut in Doha

Qatar Airways has signed a joint venture with SSP to work with its subsidiary Qatar Duty Free to operate a range of F&B outlets at the new Hamad International Airport, Doha. The project will be SSP’s first business venture in Qatar.

The new outlets will include a number of internationally renowned brands alongside a selection of SSP’s own concepts, in a mix that has been designed to appeal to the airport’s cosmopolitan visitors, of which a large percentage are transit passengers.

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New bar helps Manchester travellers take a weight off their mind

SSP is constantly looking at new ways to make life easier for the travelling consumer, and some innovative ideas at Manchester Airport’s new Grain Loft bar are doing just that.

To ensure the busy traveller can relax, special care has been taken to help them feel in control of their time. Flight information display screens are within easy view of every seat, while a thirteen minute time-guarantee on many items on the menu means those short of time can still enjoy a meal before their flight.
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SSP China’s managing director Li Yang talks about his new role and his plans for the future

While economic expansion in China may have slowed last year to its lowest level in more than a decade, there is no doubt that with the rate only just short of 8%, the country is enjoying growth that most other economies can only dream of. SSP, as any other international organisation of global significance, has long been excited by the potential that the region represents.

The appointment of Li Yang to head up SSP China is taking SSP’s formidable Asia Pacific team to the next level.

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SSP America spices it up with local flavours

Once a rarity in the US, independent and local restaurants are now top of the wish list of all American airports of standing. Over the next twelve months, SSP will open 80 new outlets across the US, 30 of which are local businesses. SSP’s Pat Murray is a dab hand at introducing stars of a local culinary scene to the complex world of the international airport, and he shared some of the secrets of his success.

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