SSP America, the North American division of SSP, has been awarded a 10-year, $800M food and beverage contract with Phoenix Sky Harbor International (PHX).
“Phoenix Sky Harbor is an airport that truly values its customers and the concession programs that serve them,” says Andrew Lynch, Group CEO of SSP. “We are honored to be delivering a portfolio that is not only reflective of their reputation for outstanding service, but one that also exemplifies the extraordinary diversity and quality of Phoenix’s cuisine. This is an extremely important step for SSP as we look to replicate the success and dominance of our European business in the exciting and ever-evolving North American market.”
The contract covers the concessions in Terminal 4, which serves an estimated 80% of the airport’s passenger traffic.
“We are excited to offer high-quality local flavors and new dining options to our customers,” says Tamie Fisher, acting assistant aviation director.
The package will include 18 unique, Phoenix, Ariz.-based local busineses, as well five national brands. Concepts include Zinc Bistro, by Phoenix-born chef Matt Carter; Lola Coffee, by local artisan roaster Daniel Wayne; Tammie Coe Cakes; Four Peaks Brewing Co., by Jim Scussel and partners; Delux Burger, by Lenny Rosenberg; Pei Wei; local concept Humble Pie; Wildflower Bread Co., by Louis Basile; Panda Express; Nocawich, by Elio Wexler; Matt’s Big Breakfast, by Matt and ERenia Pool; MidCity Kitchen, by Chef Michael DeMaria; Sweet Republic; Wendy’s; Peet’s Coffee & Tea; Los Taquitos; Joe’s Real BBQ, by Joe Johnston and Tim Peelen; Yogurtology; America’s Taco Shop, by America and Terry Corrales; Lo-Lo’s Chicken & Waffles, by Larry “Lo-Lo” White; Culver’s ButterBurgers & Frozen Custard; and Cheuvront Restaurant & Wine Bar.
The new concepts will arrive in Terminal 4 throughout 2013.
