SSP America has been awarded a contract to operated six food and beverage locations at Cincinnati/Northern Kentucky International Airport (CVG), while Tailwind Hospitality has won a contract for a single location.
Many of the locations were scheduled to be redeveloped in 2020; however, those plans were put on hold due to the pandemic. The remodel and build-out of the restaurants will take place over the coming months.
“Adding creative and new food and beverage options for travelers is critical to elevating the customer experience at CVG,” said Candace McGraw, chief executive officer, CVG. “We look forward to working with SSP America and Tailwind Hospitality to roll out these concepts for our passengers.”
SSP America will build out six new restaurants: Bengals Bar & Kitchen, a contemporary sports bar; Taste of Belgium: a Belgian-inspired culinary experience with a focus on locally sourced ingredients; Carmella’s Modern Trattoria; Tap & Pour Gastrobar; and two Dunkin’ locations.
“The SSP America team values the enormous economic impact CVG has on the region as a direct result of strategic, long-term investment,” said Paul Loupakos, senior vice president of airport development and retention, SSP America. “We will be enthusiastic members of the airport community ready to deliver a terrific passenger experience given our focus on bringing travelers a true ‘taste of place.’
Tailwind Hospitality will operate a Sambazon location at CVG. Sambazon offers acai fruit bowls and other healthy fare.
“We are excited to bring a new concept to the airport and we look forward to many years of service in the community,” said Jeffrey Switzer, president and CEO, Tailwind Hospitality, Inc. “As Tailwind expands its footprint throughout the country, we bring innovative concepts and impeccable service.”
