USA. SSP America has opened five new restaurants at San Diego International Airport, offering travellers a mix of regional, national and proprietary F&B brands.
All located in Terminal 2 West, the new restaurants are part of the San Diego County Regional Airport Authority’s Concessions Development Programme.
Among the new restaurants are national brands Qdoba Mexican Grill, Red Mango and Peet’s Coffee & Tea, as well as SSP’s own UrbanCrave and Camden food co.
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Offering authentic street food, UrbanCrave is among five new restaurants at the airport |
SSP America President and CEO Les Cappetta said: “Our latest line-up for San Diego International Airport is an excellent representation of the balanced mix SSP America can develop to meet the specific needs of an airport.
“Working closely with our partners at San Diego International Airport, we were able to create the perfect portfolio for the travellers – distinguished national brands, Southern California-based brands, and some of our newest, most innovative brand concepts.”
Qdoba Mexican Grill, a fast-casual Mexican concept, is making its San Diego debut at the airport. Travellers can enjoy a fast, handcrafted meal assembled with fresh, premium ingredients. Among the dishes offered are its signature 3-Cheese Queso and hand-smashed guacamole, grilled flat-iron steak and slow-roasted pulled pork.
Meanwhile, each batch of coffee is personally hand roasted at Peet’s Coffee & Tea, where roast masters select the world’s best coffee beans. Drinkers at the airport will get coffee made from the same beans available at Peet’s stores and online and, for tea enthusiasts, it offers a selection of high-quality herbal, certified organic and rare teas.
Red Mango serves all-natural non-fat frozen yogurt, made fresh daily, with no artificial sweeteners. They are low in calories, rich in probiotics and gluten free.
UrbanCrave offers passengers authentic street food, including 8oz fresh ground chuck burgers served “˜juicy lucy’, Cowboy Fries, and Harbor Tacos made with beer battered cod and topped with fresh cabbage and avocado salsa in a flour tortilla.
SSP’s own Camden food co. aims to use serve the freshest possible foods, partnering with local farms, dairies, premium growers and speciality food artisans. For those with specific diets, it has organic, non-GMO, kosher, vegan, dairy-free, gluten-free, low fat and antioxidant-rich options.
The new units are located at Terminal 2 West, which includes Sunset Cove, the airport’s new central dining and shopping venue. Sunset Cove is part of the airport’s wider The Green Build, a US$1 billion improvement project that brings ten new gates, a dual-level roadway, curbside check-in as well as the new and redeveloped commercial offerings.
SSP will continue to open up additional units throughout the next year, including concepts such as Jack in the Box, Pacifica Breeze, Panda Express, 100 Wines Kitchen and Upper Crust.
The F&B concessionaire last year expanded its presence at the airport to 17 locations with a six-concept contract win, as reported.
NOTE: The Moodie Report and The Foodie Report’s third annual Airport Food & Beverage (FAB) Conference and Awards will be hosted by Dubai Airports at Atlantis, The Palm on 1-3 October. Click here for more details or email Joanna.Puckett@TheMoodieReport.com
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Atlantis, The Palm will host the highly anticipated FAB 2013 Conference and Awards | |
