SSP America Awarded New Food & Beverage Contract at SFO

SSP News Release 20-December-2017

(United States, December, 20 2017): SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has been awarded a ten-year contract by the San Francisco Airport Commission to develop and operate two new food and beverage facilities at San Francisco International Airport (SFO). The contract sees the development of a 3,241 square foot Food Hall, located in Boarding Area A of SFO’s International Terminal as well as a 700 square foot Café, located in the Airport’s Consolidated Administrative Campus.

The Manufactory Food Hall is a collaboration between SSP America and four multi-award winning San Francisco culinary luminaries—Chefs Chad Robertson and Elisabeth Prueitt of Tartine, Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao. At the Administrative Campus location, SSP America will partner with 20-year SFO community member, Lupe Issa, to bring Marina’s Café—a bespoke local market proudly sourcing regional products from the Bay Area.

Paul Loupakos, vice president of business development said, “The SSP team has a passion for bringing cool, authentic restaurants to airports that reflect a taste of place. In a city bursting with culinary creativity, our partner Chefs are seen as true culinary leaders—SSP is honored to be working with such talented industry visionaries. To that end, we are also honored to be working with Ms. Issa—an outstanding hospitality professional and valued member of the SFO community. We can’t wait to get started on the development and are even more excited by the opportunity to present these incredible brands to the passengers and employees of SFO.”

About the Manufactory Food Hall

Mirroring Chef Chad Robertson and Chef Elisabeth Prueitt’s Tartine Manufactory in the Mission District, this airside outpost will transport the terminal’s international jetsetters into an innovative Bay Area foodie scene, where the hottest names in the city’s culinary landscape serve up unique, local plates and exclusive regional products. The Manufactory will include a seasonal menu including warm sandwiches, fresh salads and soups, as well as a full bar serving cocktails. A Tartine Bakery pastry counter will showcase signature handcrafted baked goods, including the beloved morning buns, seasonal tarts, and other viennoiseries. Tartine will offer diners the opportunity to enjoy a sit-down meal, as well as plenty of options for travelers with less time on their hands. The Manufactory Food Hall will also feature Tartine’s Coffee Manufactory with a full coffee bar, grab-and-go coffee, espresso-based beverages and whole beans. Led by coffee industry veteran Chris Jordan, much of the Coffee Manufactory’s philosophy is the same as Tartine’s with a focus on sourcing fresh and seasonal ingredients from coffee farmers.

“When presented with the opportunity to create this concept, we said we would only do it if we got to enlist colleagues who share our creative approach and philosophy,” says Prueitt of the decision to work with Cámara and Techamuanvivit.  “We are really excited to collaborate with close friends, bringing together some of the best ingredients California has to offer to international travelers.”

Drawing inspiration from her Civic Center taqueria, Cámara will offer an elevated take on the foods of her native Mexico City.  As with Cala and Contramar, this concept will demonstrate Cámara’s commitment to using local produce and sustainable seafood. Menu highlights will include breakfast tortas, all day tacos and tostadas such as those popular at Civic Center’s Tacos Cala, and main course salads.

Chef/owner Pim Techamuanvivit of Michelin-starred Kin Khao will present a taste of her native Thailand using seasonal ingredients from local farms. The menu will offer an array of dishes that include rice bowls, noodles, salads, and grilled meats as well as tempting, satisfying vegan and sweet choices. All of the dishes are conceived with a special focus on portability, so that they can be enjoyed in place or taken on board for later. A small pantry counter will offer select ingredients and cookwares perfect for travelers looking to take a taste of Kin Khao home with them.

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