Lansdowne / VA. (prn) SSP America Inc., the North American division of SSP, the leading operator of food and beverage brands in travel locations worldwide, announced its new restaurant lineup at John F. Kennedy International Airport´s Terminal 4. As part of its mission to elevate travelers´ dining experiences in airports across the nation, SSP will showcase its flagship concessionaire model at JFK with renowned brands such as The Palm and the Seafood Bar by Caviar House + Prunier.
«SSP´s investment in JFK´s Terminal 4 underscores our vision to redefine ‘airport dining’. Our partnership with IAT has enabled us with the opportunity to provide travelers with ‘real food’ at one of the most important gateways to the world», said Les Cappetta, chief executive officer of SSP America. «We are passionate about food and eager to set the standard for the industry as this project will be the model for our future airport development».
«JFK IAT, the management company for Terminal 4, is excited to work together with our partner, SSP America, to create a food and beverage program of culinary offerings that reflect the city we live in and, at the same time, to meet the needs of our travellers», said Janice Holden, chief commercial officer, JFK IAT LLC. Terminal 4 is home to 35 international and domestic airlines from 30 countries with an annual passenger volume of approximately nine million travellers – over 4,2 million departing passengers.
SSP´s renovations are already underway with a diverse range of national and international brands, designed to capture the appetites of the millions of international and domestic passengers travelling through JFK´s Terminal 4.
The Palm Bar + Grille, created by The Palm Restaurant, «the nation´s classic American steak house» will be one of many brands to debut in 2009, marking its first location in an airport. Founded on Second Avenue in New York City by Pio Bozzi and John Ganzi in 1926, The Palm has grown to be the oldest family-owned white tablecloth restaurant to expand across the United States. Characterized as the place «to see and be seen», The Palm is known for its hospitality, huge portions, and caricature adorned walls. Busy Terminal 4 travellers can anticipate being swept up and away by the spirit of The Palm as they enjoy its prime cuts of meat and popular Italian and seafood dishes.
Pioneering fine gastronomy in airports, the Seafood Bar by Caviar House + Prunier will premiere in the US with its unique contemporary dining style and exquisite menu of Balik smoked salmon, fresh Atlantic seafood and distinctive Prunier farmed and Caspian caviar. The Seafood Bar´s design provides an indulgent oasis for the traveller with the intimacy of tableside preparation and a premier selection of wine and vodkas. International travellers can enjoy the same elegant experience and inspired dishes as featured in Seafood Bar´s Hong Kong, London and Geneva locations, in addition to local signature items.
Founded on the pursuit of providing lighter, healthier and creative pizzas, ZPizza elevates the classic pizza from fast food status to a health conscious gourmet pie. Fire-baked crust, made of 100 percent certified organic wheat dough, is complemented with Wisconsin skim mozzarella, organic tomato sauce, MSG-free pepperoni and additive-free sausage. The toppings are endless including exciting items like Cremini and Shitaki mushrooms, pine nuts, caramelized onions and roasted eggplant.
In response to consumer demand for greater dining options and increased space post-security, SSP will add two new sit-down restaurants, Buffalo Wild Wings Grill + Bar and Tigin Irish Pub + Restaurant. Buffalo Wild Wings is a fun, edgy and high energy restaurant with a loyal national following. It offers the perfect venue for overloading the senses with its dynamic audio and visual technology. In addition to its award-winning wings and 14 sauces, Buffalo Wild Wings features an extensive menu ranging from salads to appetizers to burgers.
Providing a familiar face to passengers from Ireland, the Tigin Irish Pub + Restaurant pays homage to ancient Irish law and promises to deliver «food, drink, a warm bed if possible, and entertainment» to its guests. Travellers will enjoy the ambience of Tigin which incorporates modern amenities with traditional values. The menu will feature celebrated dishes such as homemade shepherd´s pie, corned beef + cabbage, and a mouthwatering array of European draught beers.
SSP will introduce its two international bakery concepts, Upper Crust, which opened in Spring 2009 to rousing success and Panopolis. Upper Crust is recognized around the world for serving authentic French baguettes that are freshly baked through the day, with the emphasis on quality and portability. From mini-ciabatta triangles to pretzel breads, Panopolis´ inspiring sandwiches feature an array of artisan bread products filled with premium ingredients.
Panda Express, the nation´s leader in Chinese fast-casual restaurants, will also be featured in Terminal 4. Embodying the American dream, Andrew Cherng and his father, Master Chef Ming Tsai Cherng emigrated from China and began their quest over three decades ago to introduce the robust flavors of Mandarin and Szechuan cuisine. With the help of Andrew´s wife, Peggy, Panda Express has grown into the empire it is today with over 1’250 locations in 36 states. Known for its fresh, flavorful dishes, Panda Express serves a variety of its traditional dishes such as its original Orange Chicken along with new taste creations.
To satisfy the taste buds of specialty coffee lovers, Peet´s Coffee + Tea offers a superior and distinctive range of coffees brewed from only the highest quality beans from around the world. Several Peet´s locations will open throughout Terminal 4. Remaining true to the original vision of founder Alfred Peet, Peet´s relentlessly pursues quality in the cup through highly selective sourcing of premium Arabica beans, hand-roasting them to order to bring out each bean´s distinctive flavor and delivering them fresh to their customers. For tea enthusiasts, Peet´s offers a selection of high-quality herbal, certified organic and rare teas.
«Today, with an average passenger dwell time over three hours, our goal is to create a relaxing, dining environment for our passengers post-security as well as to enjoy together with their family and friends pre-security. The new program is a win-win for all», according to Ms. Holden.
About Terminal 4: The 1,5-million-square-foot facility at John F. Kennedy International Airport opened in May 2001 and reached an annual passenger volume of nine million air travellers in 2008. Terminal 4 is one of the largest terminals in the New York area serving 35 international and domestic airlines, and it is the only air terminal operated by a private, non-airline company. The food and beverage concessions at Terminal 4 are part of the 100’000-square-foot shopping mall known as The Shops at Terminal 4.
About SSP: SSP, the Food Travel Experts, is the leading dedicated operator of food and beverage brands in travel locations worldwide, with operations in more than 130 airports and 300 rail stations in 31 countries. Its unparalleled portfolio of international, national, local, specialty and new breakthrough food and beverage brands includes its own national and international brands. Among these are Starbucks, Caffe Ritazza, Marks + Spencer Simply Food, Bonne Journee, Caviar House + Prunier, Le Grand Comptoir, Panopolis, Camden food company, Upper Crust and Le Train Bleu. SSP has operations in airports, train stations, motorways, retail parks and conference centers.