Andrew Lynch, CEO SSP

Scandinavia, where the story of SSP’s history in the airport business first began over 50 years ago, will always be of special significance to us here at SSP. So we were delighted when we won the contract to run 30 outlets at Oslo back in the summer of 2011, and we’re particularly pleased that delegates to this year’s ACI Airport Trading Conference will be among the first to have the opportunity to visit some of our excellent new restaurants and cafés.

Alongside our range of impressive new outlets, SSP also operates a broad range of established and much-loved eateries, including the eye-catching Monolitten, the Norwegian Aquavit Bar, Salmon House Seafood Bar and the bar Sinnataggen, which have evolved over a long and successful history.
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Espen Ettre, Oslo Airport’s director of business development and real estate explains why food and beverage really matters at OSL

According to Espen Ettre, the fact that over nine million of Oslo airport’s visitors are domestic travellers has a significant impact on the retail mix at the terminal. ‘Our domestic passengers cannot use the duty free shops. To these visitors food and beverage is therefore even more important.’

Because of the traditionally high price of alcohol in Norway however, passengers heading for international flights are always keen to pick up a tax-free bargain, and striking the right balance between all the retail elements is one of Ettre’s key priorities. With the introduction of new F&B outlets with increased seating capacity such as at the brassiere Le Grand Comptoir, the free flow unit FoodMarket, and the sports-bar O’Learys located in the heart of the ‘shopping street’ passengers now have even more reasons to remain in the area.

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New food and beverage facilities take Oslo by storm

SSP Norway’s managing director Morten Solberg Nilsen was a very happy man when he spoke to Food Travel Update just a few weeks after the first of SSP’s new Oslo restaurants had opened. Passengers were voting with their feet, and all of the new outlets were doing a roaring trade.

The new YO! Sushi outlet was a hit from day one, and in its first week of business, sales were up 50% on forecast. With its bright good-looks, and enticing conveyor-belt displays that can clearly be seen by passing passengers, the attraction of the outlet is obvious. ‘Customers started filling the place from the moment we opened at 6 o’clock in the morning – we were just overwhelmed by the reaction,’ says Solberg Nilsen. ‘In this business, it’s not always easy to find something new to tempt customers – but YO! Sushi really is just that – something entirely new.’
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Bjørn Christian Østrem, the creative force behind the new Oslo offer, outlines how the winning formula was devised

Having worked at several Michelin starred restaurants, SSP Norway’s executive head chef Bjørn Christian Østrem certainly understands what it takes to cook to the highest standards. When he began planning the new food offer at Oslo, the goals he set himself were no less high.

Spotting and promoting talented rising star of the Norwegian culinary scene Christer Rødset, who now heads up the kitchen at Le Grand Comptoir, was an important milestone in helping him achieve his ambitions. ‘We have a number of great chefs on our team, and this attracts others of the same high calibre.’

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Like sashimi and soy sauce, SSP and YO! Sushi are the perfect pairing

Few brands can move seamlessly from the high street to the travel sector, but YO! Sushi could almost have been designed for the busy airport. ‘It’s easy to see what we offer, which is one of the reasons for the success of our outlets at some of the world’s liveliest stations and airports,’ explains Werner Coetzee, International Operations Manager of YO! Sushi. ‘Customers can control the time they spend with us, whether they just want to pick up a box of nigiri to eat on the plane, grab some gunkan from the conveyor belt, or order a cooked tempura dish.’

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An exciting new brand making its debut at Oslo is FoodMarket.

Inspired by the street food of Oslo, FoodMarket serves delicious home-made food with a dash of theatre. Pizzas are made in front of the customer, while those looking for a taste of Asia can have their choice of stir-fries freshly prepared at the counter. From the grill, customers can choose city favourite the hot dog platter, or the ultimate street food dish the kebab roll. At the bakery, travellers will find traditional waffles, an Oslo-style apple cake or cinnamon rolls.

Just 21 years old, Christer Rødseth is already making a name for himself in Norwegian haute cuisine

According to Bjørn Christian Østrem, Christer Rødseth; ‘really gets à la carte. He understands the feelings behind great food.’ Rødseth first came to the attention of SSP’s management team when he was working at Caffè Ritazza whilst studying at catering college. His love of cooking and can-do attitude shone through, and it was clear that he was destined for great things.

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The world of travel retail has changed dramatically over the many decades SSP has operated in Norway. Here’s a glimpse of the style at Oslo’s Fornebu Airport back in the early days of SSP Norway’s history.

Sushi brand makes Norwegian debut at Oslo.

When YO! Sushi first opened in the UK in 1997, the British had never seen anything like it. The first company to bring the ‘kaiten’ conveyor belts of the authentic Japanese sushi bar to fashionable Londoners, YO! Sushi has since grown into a fifty-strong chain.

Now passengers at Oslo Airport can enjoy the fun, fast and fresh Japanese food that has made the brand popular across the UK, Ireland Portugal and the Middle East. Catering for a range of tastes, YO! Sushi serves an extensive menu which features sushi rolls, sashimi, Asian-inspired salads along with a variety of classic hot Japanese dishes including firecracker rice, yakisoba noodles, salmon teriyaki or katsu curry.

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SSP’s Darleen Nascimento shares the latest news and views from SSP America

Our focus on addressing the ever changing needs of travelers continues. In addition to bringing SSP’s international concepts to North American airports, the American team has developed numerous emerging brands directed at specific niches of the travel market. Among them is URBANCRAVE, which serves up authentic street cuisine and recently won a Food and Beverage Griesbach Award from Airports Council International North America (ACI-NA). In less than a year, the brand has captivated Houston travelers, with future locations planned for San Diego and Toronto.

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