SSP has re-branded its North American division, formerly known as Creative Host Services, to become SSP America.
The company – a specialist operator of food and beverage brands in airports and rail stations in 28 countries around the world – has just completed the first stage of an $4M global research study to examine the food and beverage needs and habits of travelers.
SSP America’s portfolio will include indulgent/luxury brands, healthy options and grab-and-go items, all now found to be lacking in today’s offerings.
The Palm, a leading American steakhouse, will be one such indulgence. In an exclusive deal with the restaurant brand, SSP America will offer consumers a five-star experience for the first time in a domestic airport; the company will also offer other premium brands such as Caviar House & Prunier Seafood Bar.
“We’re really excited about these two new brands in particular,” says Les Cappetta. “We feel that they directly respond to an identified need for more luxury, sanctuary and general requirement to create an ‘environment’ for passengers and not just a simple ‘refueling’ opportunity.”
Other SSP America offerings include, Camden Food Co., which will bring healthy and organic fair to the airports. An introduction of Panopolis and Upper Crust, European bakery brands, will help improve the grab-and-go market.
SSP America’s growth plans are going full-force at George Bush Intercontinental (IAH), John F. Kennedy International (JFK), Raleigh-Durham International (RDU) and Minneapolis-St. Paul International (MSP).
The company has also brought on a new management team to help with the growth, targeting recruits from large, well-known companies, and partnering with Rosen Hospitality College, part of the University of Central Florida, to develop a comprehensive management training program.
Read more about SSP America’s new strategy in the February 2008 issue of Airport Revenue News.
