SSP America wins key food and beverage contract at Sacramento International Airport’s new Central

SSP News Release 22-November-2010

SSP's line-up to include local favourites Jack's Urban Eats, Dos Coyotes Border Cafe, Cafeteria 15L and Old Soul Co. 

 SSP America, the North American division of SSP, the leading operator of food and beverage brands in travel locations worldwide, announced today its 10 year, $110 million contract win at Sacramento International's newly modernized Central Terminal B. 

As part of its mission to elevate travellers' dining experiences in airports across the US, SSP will showcase a restaurant mix reflective of Sacramento's role as gateway to Northern California.

"Sacramento is a great restaurant town with an authentic culinary culture that reflects the people who call it home," said Les Cappetta, president and CEO of SSP America.  "We are delighted to be working in partnership with Sacramento International Airport to bring the ‘true taste' of this beautiful region to the passengers of the equally stunning, new Central Terminal B."

The mix includes both local and nationally recognised brands with notable local restaurateurs on board to ensure that the concepts will serve food comparable to their well-known down-town locations.  The new terminal's passengers will enjoy variety and fresh, locally-sourced, farm-to-table products wherever possible.

Jack's Urban Eats serves comfort food with a contemporary vibe.  Airside passengers who stop at Jack's will get a fair representation of the cordiality and wholesomeness of American cuisine in the early 21st century. Jack's menu ranges from "urban fries" weighted with blue cheese or create-your-own salads.  Working in partnership with SSP, Sacramento-based owners Tony Babcock and Greg Virga are expanding their menu to meet demand at all times of the day, including breakfast-time.

Anyone heading through Sacramento International Airport with a sense of adventure and discovery will be able to identify with Old Soul Co. coffee shop, an industrial chic vibe with freshly roasted organic coffees and farm-to-table, seasonal baked goods.  Muffins made with apricot and bran in the summer, scones with cranberry and orange in the winter, and peanut-butter cookies made with their homemade peanut-butter.  Started four years ago in a midtown Sacramento alley by two local entrepreneurs, Old Soul's airport venue will be located landside in Terminal B.Dos Coyotes provides a colourful and imaginative interpretation of Southwest cuisine with daily chalkboard specials that capitalize on locally sourced produce in season. 

On the menu are Californian cheeses, chicken, premium Angus beef, with no trans-fats - and travellers hungry and hurried will be able to pack into recyclable containers popular favourites including the border burrito, the Santa Fe nachos or the spinach salmon salad.  Sacramento native, Bobby Coyote, founded Dos Coyotes Border Café in 1991. The airport location will be airside in Terminal B.SSP's own, award-winning Camden food co. will make an appearance landside at Terminal B.

Camden food co. focuses on "eating right" and when travellers visit they can expect to find organic, FAIRTRADE, and something healthy for every taste on offer. Camden food co. was named the 2010 "Best New Food & Beverage Concept" by ARN.Cafeteria 15L is a chic urban kitchen known for its "Good Food. Good Friends. Good Times." Guests can anticipate a menu offering whimsical California versions of classic American dishes, stylish and warm decor with friendly and genuine service. 

The tater tots include spicy ground beef.  The beignets include Dungeness crab.   Mason Wong, long-time local success with The Park, brings the magic of his most recent Cafeteria 15L to its premiere airport location.Peet's Coffee & Tea offers a superior and distinctive range of coffees brewed from only the highest quality beans from around the world. For tea enthusiasts, Peet's offers a selection of high-quality herbal, certified organic and rare teas. Peet's Coffee & Tea, founded in Berkeley, California, in 1966 by Alfred Peet, led the artisan coffee movement which has swept the country.An airport oasis, The Gateway Bar, will refresh travellers with locally-grown salads, gourmet sandwiches stacked with beef and lamb from ranches throughout Northern California, wines from within an hour's drive of Sacramento, beers from micro-breweries stretching from Sacramento to Chico, and cocktails mixed with premium spirits, many of them distilled locally.  Strategically positioned landside in terminal B, The Gateway Bar will appeal to passengers, meeters, greeters and airline and airport personnel alike.

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