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How Dani García’s new Lamoraga restaurant, operated by partner SSP, will look when it opens next year |
SPAIN. Leading food travel group SSP has won an eight-year contract to operate 15 of the 21 food & beverage outlets at Malaga Airport. Most of these will be located at the airport’s Terminal 3, which is scheduled to open in spring next year.
The new terminal will offer passengers a varied mix of brands, ranging from high-end dining to fast-food outlets. There is also a range of service styles from free-flow and counter-service to table-service, said SSP. International brands will be combined with local Spanish concepts to give passengers a Sense of Place, the company added.
The two-star Michelin chef Dani García will be bringing his renowned Lamoraga restaurant to the terminal. García said: “At Lamoraga, we’ve developed the art of presenting traditional Andalucian and Malaguenian dishes in a very high quality fashion that also offers excellent value. I’m delighted to be able to bring this concept to the airport sector, especially in my native Malaga.”
Caviar House & Prunier will also be making its Spanish debut at the terminal. Other brands featured will be Soho Coffee, Caffè Ritazza, Burger King, O’Leary’s, Starbucks, Upper Crust, the market-leading Spanish casual dining concept VIPS, and Cafe&Té, Spain’s foremost coffee shop brand.
“We’ve been operating at Malaga since 1996,” said SSP Spain Director of Marketing and Business Development Javier Hernani. “This, coupled with an extensive research project carried out into passenger behaviour and needs at Malaga means that we have a very detailed understanding of which concepts will work well at the new terminal and at which specific locations.
“From our extensive brand portfolio, we were then able to pin-point the right brand in the right format at each location within the categories stipulated by the client – for example Starbucks, Caffè Ritazza or Cafe&Té within the coffee-shop category. Some of these are well known high-street names, while others operate successfully but exclusively at travel locations. However, we are certain that each will be exactly right at each particular site across the airport.”
Hernani said that winning the deal is a significant development for SSP Spain. “This contract was the most important tender for SSP in the Spanish market in recent years, and we are delighted to have been selected for such a prestigious project.”
Malaga served 12 million passengers in 2008, and is the fourth most visited airport after Madrid, Barcelona and Mallorca. The new concessions will increase the existing food and beverage facilities at the airport by 30%.
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