SSP set to open spectacular new dining offer at JFK Terminal 4
Source: ©The Foodie Report
By Genevieve Knevitt, Editor, The Foodie Report*
"Our new bars and restaurants include concepts created by some of the brightest and best-known chefs from New York and across the country"
Chief Executive Officer
Travel food & beverage specialist SSP is to open 16 new restaurants at New York JFK International Airport’s (JFKIAT) Terminal 4 as part of a US$28 million development project.
The agreement is expected to generate over US$1 billion in sales over the course of the contract, which will run to 2026.
SSP will be the sole food & beverage operator at the terminal. The restaurants will be completed in phases with the first locations opening to travellers in May 2013, coinciding with the opening of Delta’s Concourse B extension. All are scheduled to be completed by Autumn this year.
This latest initiative follows SSP’s $16 million renovation completed in 2009 and includes a provision for further investments during the term. It is in response to the wider US$1.4 billion expansion project for Delta Air Lines currently underway at the terminal.
SSP said it will introduce a restaurant mix reflective of the international foods found on the streets of New York. The line-up includes concepts from New York chefs and restaurateurs such as Marcus Samuelsson, who will introduce Uptown Brasserie and Street Food, and Danny Meyer who is the creative inspiration behind Shake Shack and barbeque concept Blue Smoke.
Two of the 16 units are located landside - Dunkin’ Donuts and SSP original brand concept, Central Diner. All other units are located airside.
“We’re enormously proud to be continuing our partnership with JFKIAT, and to remain the sole food & beverage concessionaire in JFK Terminal 4,” commented SSP Chief Executive Officer Andrew Lynch.
“SSP shares JFKIAT’s vision to redefine airport dining in the US, and this investment is evidence of our commitment to that ambition. Our new bars and restaurants include concepts created by some of the brightest and best-known chefs from New York and across the country. They will serve as a showcase of outstanding American dining at one of the most important airports in the world."
Shake Shack makes its airport debut at JFK Terminal 4
JFKIAT President Alain Maca added: "These new restaurant offerings, which complement the exciting renovations made by SSP just a few years ago, demonstrate that Terminal 4 is again raising the bar.
“With a major expansion underway, Terminal 4 is living up to its reputation as the city’s most modern and efficient air terminal.”
Terminal 4 is home to 30 international and domestic airlines with an annual passenger volume of nearly 11 million travellers. By 2014, passenger volume is expected to increase to 15 million.
Uptown Brasserie will feature an open kitchen, serving classic American cuisine
The full line up is as follows:
Created by Top Chef Masters’ champion and James Beard Foundation award-winning chef, Marcus Samuelsson. SSP said the New York style brasserie will feature an open kitchen, serving classic American food with an international influence in a stylish, art-deco inspired setting.
Street Food by Marcus Samuelsson:
Led by Chef Marcus Samuelsson, this fast, casual eatery offers a diverse menu inspired by street food from around the world in a stylish and welcoming environment.
Restaurateur Danny Meyer and Union Square Hospitality Group have created this modern day ‘roadside’ burger stand serving all-natural burgers, flat-top dogs, frozen custard and shakes. The New York concept makes its airport debut at Terminal 4 with two locations.
Blue Smoke On The Road:
Inspired by Danny Meyer’s flagship barbecue restaurant in Manhattan, Blue Smoke. Executive Chef Kenny Callaghan’s menu features ribs, seasonal sides, and speciality cocktails.
A taste of Manhattan: Blue Smoke On The Road by Danny Meyer
La Brea Bakery:
La Brea Bakery will offer a variety of sandwiches, salads, fresh breads and pastries
Created by Pastry Chef Nancy Silverton, La Brea Bakery will offer a variety of sandwiches, salads, fresh breads and pastries.
Dunkin’ Donuts: The popular franchise will serve coffee and baked goods.
The international franchise will move to a larger location within the terminal with a newer, modernised design and expanded seating areas.
Le Grand Comptoir:
SSP’s French-themed brasserie serves over 50 wines by the glass and 100 by the bottle, complemented by a bistro menu.
Located landside, SSP’s Central Diner is described as a 1930’s inspired restaurant that captures the simple elegance of a traditional New York diner. A traditional service counter anchors the diner, surrounded by banquette, booth and patio seating.
SSP's original concept Central Diner offers classic American cuisine
Cake Tin will serve cupcakes and sweets with Lavazza coffee
A bakery concept serving cupcakes and sweets with Lavazza’s extensive line of coffees.
The modern, pan-Asian sushi bar will appear in two locations serving Thai, Japanese, Vietnamese and Malaysian food.
Camden Food Co:
SSP's healthy food concept will serve local produce from regional farms and food artisans, plus a selection of organic and fair-trade foods.
The Palm Bar & Grille:
The national steakhouse concept will serve aged prime steaks and Nova Scotia lobster tails.
Buffalo Wild Wings:
A new location in JFK’s Terminal 4 offering travellers a variety of menu options including wings with 20 signature sauces and seasonings, a wide beer selection and televisions to watch sporting events.
*NOTE: The Foodie Report is the sister title of The Moodie Report. Published monthly within The Moodie Report e-Zine, plus regular coverage on this website, The Foodie Report covers all revenue-generating travel-related food & beverage. For your free subscription please e-mail Genevieve.Knevitt@TheMoodieReport.com.
An interview with SSP America President & CEO Les Cappetta will feature in the March issue of The Foodie Report
For advertising details, please e-mail Mike.Sawicki@TheMoodieReport.com. Both titles also organise the annual Food & Beverage (FAB) Conference & Awards, covering both airport and railway F&B.