SSP America recognised for food innovation and restaurant design by Airport Revenue News

SSP News Release 29-February-2012

SSP America, the North American division of SSP, the leading operator of food and beverage brands in travel locations worldwide proudly accepted two awards garnered to them by Airport Revenue News.  SSP America’s awards include ‘Best New Food and Beverage Concept’ for URBANCRAVE and ‘Best Airport Restaurant Design’ for Le Grand Comptoir, located in Newark Liberty International Airport.

URBANCRAVE first opened its doors in April 2011 at Houston’s George Bush Intercontinental Airport, offering authentic street food in a straight forward, no frills environment.  The beautiful reclaimed hardwood floors and expansive, vintage warehouse bricks provide the perfect backdrop for stylized street art.  Not intended for the timid, URBANCRAVE serves up “bites from the edge” including its ever popular Inside-Out-Burgers, Grunge Peppers, Vintage Ceviche, Braised Tacos with short rib meat and 10 inch Haute Dogs piled high with flavor. Patrons are encouraged to pull up a stool to the unique reclaimed bar top of riveted steel, order some grub and wash it down with a tall cold brew to see what the fuss is all about.

Le Grand Comptoir is a French-inspired brasserie emanating hip European style and sleek modern charm.  Located in its second North American location at EWR, it serves over 50 selections of superior wines by the glass and 100 by the bottle, all complemented by a creative wide-ranging menu.  Its rich wood finishes are balanced by vibrant green hues, stonework accents, posh leather stools and a long, elegant brass bar dressed with modern pendant lighting.

ARN, publishers of Airport Revenue News and the ARN Fact Book, hosted its annual Airport Revenue Conference & Exhibition to more than 700 high level executives and experts in the field of non-aeronautical airport revenue.  It is one of the industry’s highest regarded conferences.  Their annual awards ceremony recognizes airports and concessionaires “at the top of their game.”

Les Cappetta, President and CEO of SSP America commented, “SSP America is proud to accept the honors for two of our recently opened restaurants.  Our awards are recognition that the industry desires new concepts that elevate the way travelers eat in airports.  This year makes the third consecutive year that SSP America has won ‘Best New Food and Beverage Concept’.  We are proud to be at the forefront of that change and are delighted to be recognized for bringing the food and beverage standard in our industry to a new level."   SSP America is proud to be a food and beverage provider at Indianapolis , JFK and Sacramento International Airports which were also recognized by ARN for their achievements within the industry.

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