USA. SSP America has unveiled Jackson Soul Food at Miami International Airport Concourse E in partnership with Jackson Soul Food.
The new location marks the third for the restaurant, which originally debuted in 1946 as Mama’s Café in Miami-Dade County’s historic Black heritage neighbourhood of Overtown. Its second location opened in 2015 in the city of Opa-locka.
The opening ceremony was held on 20 February, led by Jackson Soul Food Owner Shirlene Ingraham and SSP America Senior Vice President of Development, Airports, and Airlines John Clark. Joining them were Miami-Dade County Mayor Daniella Levine Cava, County Commissioner Marleine Bastien, former County Commissioners Barbara J. Jordan and Audrey M. Edmonson, and MIA Director and CEO Ralph Cutié to cut the ribbon.
Mayor Daniella Levine Cava said: “I am so proud to see how Jackson Soul Food has grown to become a thriving minority-owned business over the past 78 years and to now see them open a third location at our county’s largest economic engine.
“Millions of travellers from all over the world can now enjoy Jackson’s popular soul food and get another taste of what our diverse community has to offer. Being able to celebrate their ribbon-cutting during Black History Month makes this opening even more special.”
The new restaurant is located within the Jackson Square area, which also houses Jackson Soul Food’s Chick-fil-A franchise and is accessible to passengers inside concourses D and E.
Ingraham said: “My team and I are so glad to bring the same family-oriented atmosphere and home-made food to the airport that we offer our guests at our Overtown and Opa-locka locations.
“The opening of our MIA location, along with the Chick-fil-A location, marks an important milestone in my life. I’d like to thank my family and all of our team members for their hard work and dedication.”
Ingraham’s culinary journey began as early as the age of six at her parents’ Mama’s Café, where she started to learn how to cook. She would hide in her parents’ car at 4am so she could go to work with them and would stand behind the counter on a block crate, helping to serve biscuits.
She continues the family’s culinary legacy with Jackson Soul Food, which has become a popular eatery among Miami residents and celebrities. It serves an array of traditional soul food dishes such as fried catfish, meatloaf, ribs, candied yams, fried okra, collard greens, and macaroni and cheese.
SSP America Senior Vice President of Development, Airports, and Airlines John Clark added: “Opening a local restaurant like Jackson Soul Food is integral to who we are as a company—we’re all about bringing a ‘taste of place’ to passengers.
“It’s an honour to partner with Shirlene and the Jackson team. We’re also incredibly proud to join Miami International Airport and intend to make a positive contribution to the MIA community.” 
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.
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