SSP grows F&B business at Gold Coast Airport
SSP Group is set to grow its footprint in Australia after winning a new tender at Gold Coast Airport. The contract will see SSP introduce three popular local F&B brands at the airport from late July to early August this year.
The line-up includes Liv-Eat, a quick service concept focused on healthy eating; Roll’d, offering authentic Vietnamese dishes including bánh mi and pho; and Red Rooster, Australia’s second largest chicken quick service restaurant.
About 6.4 million passengers passed through the airport each year prior to COVID-19, and each brand has been carefully selected to appeal to the airport’s demographic of primarily domestic visitors. Gold Coast Airport is the gateway to the Gold Coast – Australia’s sixth largest city – and the popular northern NSW region.
The new deal means that SSP will operate at two locations in Queensland, as it also offers an international food hall and a selection of food outlets at Brisbane Airport. The win at Gold Coast Airport takes the total number of Australian airports where it has business to six.
Gold Coast Airport Chief Operating Officer Marion Charlton said the new offerings would give passengers greater choice and additional healthy food options.
"We appreciated that SSP came to us with a brand mix that will appeal to our customers and fits well within the existing food and beverage offering at the airport," she said. "The opening of these news stores signal a return to full capacity across our commercial tenancies after a number closed due to COVID-19 impacts."
Mark Angela, CEO of SSP Asia Pacific, said: "This is another great win for SSP, providing us with an excellent opportunity to expand our operations in Australia and tap into the growing domestic traveller market at Gold Coast Airport. We have worked hard with our clients at Gold Coast to develop the right brand mix that will really resonate with passengers, appealing to local travellers as well as international visitors looking for an authentic taste of Australia’s diverse culinary scene."