SSP’s Win At Hong Kong

RETAIL F&B specialist SSP has secured a major new contract to operate six cafes, restaurants and fast food outlets at Hong Kong International Airport.  This will include the re-design of noodle restaurant Ajisen Ramen, fast food concept Popeyes and the restaurant Café Deco, together with the introduction of two new brands – Japanese fried pork and rice concept Saboten and premium bakery brand Panopolis.
The design of Café Deco, Ajisen Ramen and Popeyes will be enhanced to improve visibility, accessibility and seating capacity.  At Café Deco, SSP will add a noodle counter at the open kitchen, along with a cheese and wine bar.  The main bar area will be re-designed to offer grab-and-go café-style service during the day-time and a tapas offer in the evening.
Commenting on the new contract award, Christina Cheng, Deputy General Manager, Retail and Advertising at HKIA said: “SSP’s sound operational and commercial performance, their strong international and local experience, together with their reputation for outstanding customer service made them front-runners in this latest tender.  The improvements that will be made to our current bars and restaurants, alongside SSP’s exciting new brands and concepts will undoubtedly help our airport retain its global lead in airport food and beverage.”
Daren Lau, Managing Director of SSP Asia Pacific, said he was very proud of SSP’s multi-award winning operations at Hong Kong and is looking forward to building on this success with the opening of these new outlets at the end of this year.  “Standards are already very high at Hong Kong, and now the introduction of much-loved favourite names and eye-catching new concepts means that eating and drinking at HKIA will be even better.  SSP’s latest research has found that consumers are looking for a richer experience when dining at an airport.  The new project, which will take the quality of airport dining at Hong Kong International Airport to an even higher level in terms of both the food that can be enjoyed and the environment in which is served – responds to this demand.”