Expansion on the menu
It has been a good few months for SSP Asia Pacific, which has won a $A90 million contract to run five new restaurants and cafes at Hobart International Airport, a $A68 million deal to operate three outlets in Sydney Airport’s Domestic Terminal and been chosen to create 11 new F&B outlets at Hong Kong International Airport.
With regards to the latter, SSP Hong Kong has been working in conjunction with a number of leading brands to develop the extended facilities at a new dining precinct called the ‘East to West Food Market’ at the West Hall of HKIA. These will include Asian favourites Yung Kee Restaurant, Chee Kei and Tai Hing, alongside international names such as O’Learys and Burger King. Chris Rayner, CEO of SSP Asia Pacific commented: “This is an exciting project in what continues to be one of SSP’s largest markets in the Asia-Pacific region.”
The Sydney deal follows a $A45 million (approximate) contract win to open four popular new concepts at Sydney Airport’s T1 earlier this year.
Talking about the latest five-year Sydney contract, the gateway’s general manager, Glyn Williams, said: “The exciting range of new food partners at T2 will revitalise the food and dining experience and we’re excited to create an Australian airport first by introducing Chur Burger, an exceptional quality burger brand, into T2.”
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