Successful and rewarding food travel experiences depend upon great food, amazing people, inspiring locations and the highest standards of operational excellence. Developing each of these four qualities requires skill, experience and determination. Bringing them all together so successfully, time after time, is what sets SSP apart.
Our unparalleled blend of food, people and service has been applied to food travel operations across the globe; from local operations that bring together a small selection of brands in regional airports and rail stations to multi-brand, complex operations at the world's largest and most operationally demanding international travel hubs. Big or small, local or international, we apply the same rigorous principles of excellence and attention to detail at each and every one of over 400 worldwide locations.
Bespoke management training
By 2010, more than 350 SSP managers worldwide will complete our Multi-Site Management Programme, a bespoke course developed with Rosen College. As part of our commitment to investment in our people the programme will focus upon core business skills and improve the consistency of our operations.
Measuring operational standards
In our operations, we're driving productivity by focusing on labour scheduling using rostering systems that also help us measure service standards. A similar system helps us manage product availability.
Further measurement of our operational standards is done through quality audits in all units, a process complemented by a comprehensive mystery shopper programme.
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