USA. SSP America has won two contracts to develop and operate six food & beverage concession spaces at Salt Lake City International Airport.
The SSP Group division was awarded the contracts by the Salt Lake City Corporation, by and through the Salt Lake City Department of Airports. The openings will be part of the first phase of a US$3.6 billion redevelopment programme at the airport.
A new terminal, dubbed The New SLC, will replace the airport’s three existing terminals in the third quarter of next year. As reported, the 23 food & beverage concepts that will open there in the first phase were announced in February.
SSP America’s line-up will feature five local brands complemented by national fast casual chain Panda Express.
Blue Lemon is a local fast casual concept created by husband and wife team Aaron and Lychelle Day. It combines fresh gourmet ingredients with affordability to create a family friendly restaurant, and is located pre-security.
Four of the F&B concessions are located in the terminal plaza of Concourse A. Based on an original location in South Main Street, Salt Lake City, Fillings & Emulsions is a Latin-inspired patisserie. It combines the cuisine and culture of pastry chef and owner Adalberto Diaz’s native Cuba with French techniques, offering “exceptional flavour, textures and colour combinations”.
Pago is “known in equal measure for wine as well as food”, according to SSP America. It offers upscale dining and is part of Scott Evans’ stable of restaurants. Evans is a “name synonymous with culinary excellence throughout the Salt Lake region”, according to SSP America.
Pulp Lifestyle Kitchen is another local favourite, and was founded by Thomas Kreitlow. It aims to offer something for everyone in a “built for speed, fast casual format” with healthy food and beverages that cater for vegetarian, vegan, paleo and other special dietary needs and lifestyles.
Panda Express rounds out the offerings in Concourse A, with the Chinese family kitchen well suited to serving busy passengers on the go.
SSP America’s sixth concession will be located in Concourse B. Uinta Brewing Company offers scratch made pub fare paired with a selection of locally – and sustainably – produced Uinta craft beers. The company has aimed to capture the “Utah lifestyle” for more than 25 years.
“Salt Lake City Airport’s continued growth and the Salt Lake City Department of Airport’s investment in that growth means continued economic output for this wonderful region,” commented SSP America Vice President of Business Development Scott Welding.
“SSP America is delighted to be bolstering that progression with award-winning local brands and partnerships that deliver our signature taste of place.”
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report Newsletter is published every two weeks and The Foodie Report Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. Last year’s FAB took place on 20-21 June in Helsinki. FAB 2019 will be held at Dallas Fort Worth International Airport on 26-27 June.
