SSP will take its first steps into the Australian market after having won the concessions contracts at Sydney (SYD).
The five concepts – Danks Street Depot, Bambini Wine Room, Itacho Sushi, Trattoria Prego and Caviar House & Prunier – will open in the newly refurbished international terminal in about 18 months.
“This is quite a coup for Sydney Airport,” says Derek Larsen, general manager for retail for Sydney Airport Corp. Ltd. “To have a world-leading travel food brand create dining experiences in our airport is a first for Australia. It was a highly competitive tender process and we received outstanding submissions from food and beverage operators around the globe.
“SSP demonstrated an inherent understanding and appreciation of the challenges faced by food operators at airports. Sydney Airport was impressed with SSP’s unique, proven ability to feature a dynamic mix of food and beverage brands specifically tailored to different locations,” he continues. “SSP have accumulated fantastic experience and a long heritage combining food and travel over 60 years in the industry. We are confident they will offer exceptional food and a great experience for the millions of customers who travel through Sydney Airport annually.”
Daren Lau, managing director of SSP Asia Pacific, says the opportunity is “extraordinary.”
“The redevelopment of Terminal 1 will clearly reinforce Sydney Airport’s reputation as one of the world’s leading airports,” he says. “Sydney Airport has some of the highest reported retail sales per square meter of any airport in the world and 38,000 passengers traveling through Sydney Airport daily, so we’re absolutely delighted that it will be the location of our debut in the Australian market, and in fact, the 32nd country for SSP.”
