SSP America

A big congratulations and THANK YOU to this quarter’s PASSION Award winners. Each of these team members exemplify our seven PASSION Principles and we couldn’t be more grateful to have them in our corner. Pictured with CEO Michael Svagdis are award winners Moriah Ryans, Blaine Mandefro, MSHR., James Flanders, Natascha Hampton, Peter (Yi) Yang, Vanessa Peterson, Annette Mingo, Roxane Tran, Jarrett Parker, Bernadette Maramba, Michele Ross, Michelle Van, and Erica Morrison.

Our Founding Fathers celebrated the first Independence Day at City Tavern in Philadelphia. In those days people didn’t go out to eat for enjoyment, taverns were meeting places for drinks and socializing and the fare was meant for travelers. We know a thing or two about serving travelers and we’re thrilled to say that food travel has come a long way as our young nation has matured! We’re PASSIONate about doing quality work and serving from the heart in order to create authentic experiences for today’s travelers throughout the US, as well as Canada, Bermuda, and Brazil! Whether you’re traveling or staying local, have a delightful and safe Independence Day!

Recently, Christopher Gainey and our talented Design and Construction team traveled to Dallas to discuss the latest project milestones and innovative solutions. A big shoutout to everyone for their commitment to doing quality work! By working together and doing what we do best every day, we are building not just restaurants, but also a legacy of excellence.

Extra! Extra! Read all about it! The New York Times, the Gray Lady, the publisher of all the news that’s fit to print has praised the Shake Shack at John F. Kennedy International Airport’s Terminal 4 (JFK International Air Terminal)! When describing the “57 Sandwiches That Define New York City,” the paper of record waxed poetic about Shake Shack’s “simple yet elegantly constructed egg and cheese sandwich: silken eggs with crisp edges, a slice of American cheese and a squishy burger bun.” We’re thrilled to have helped Shake Shack achieve “pioneer status” in the breakfast game! Check out all 57 sandwiches here https://lnkd.in/gTa7iR6C

During Culinary Arts Month we celebrate the staff on the ground that allows SSP America to showcase a regional taste of place that is characterized by our innovative use of culinary techniques and menu design, sustainability and ethical practices, and exceptional atmosphere and service. Our staff’s commitment to skillfully applying traditional and modern cooking methods to create unique flavor profiles with a menu that narrates the region's cultural and geographical stories is what we’re all about.

OH CANADA! The True North strong and free! Happy Canada Day!

It's Social Media Day. To celebrate, we decided to give ourselves a break and make a really simple post.

We’re thrilled to announce the SSP America winners from The Airport F&B + Hospitality Conference & Awards (FAB) by The Moodie Davitt Report! 🏆 SSP America – Airport Food & Beverage Marketing Campaign of The Year for the brilliant 'Seas The Day' campaign 🏆 Bridgehead Coffee at Ottawa International Airport Authority YOW / Administration de l'aéroport international d'Ottawa YOW – Coffee Shop of the Year 🏆 Big Rig Kitchen & Brewery at YOW– Casual Dining Restaurant of the Year 🏆Alvin Coronel, Warehouse Associate at San Francisco Bay Oakland International Airport – Star Individual Back of House, America 🏆Manny Gagaoudakis, Commissary and Production Manager at Montréal-Pierre Elliott Trudeau International Airport – Highly Commended, Star Individual Back of House, America The teams and individuals listed above are committed to bringing a taste of place and authentic experiences to passengers and exemplify our PASSION Principles. We’re proud to call them team members and to help them do what they do best every day. Congratulations, team!

Each member of this latest orientation training class plays an important role, and makes a huge contribution, in our ongoing effort to deliver a taste of place to passengers. We are PASSIONate about our role in the traveler experience, and we’re thrilled to have these new food travel experts join the team!  Caleb Hertel Michelle S. Randy Areola Carina D. Clare Smith Ebony Holmes Tesha Connolly Alex Scott Manny Gagaoudakis Tara Proffitt Laurie Scanlon Kristin S Mayo Anna Brundage William Prunty

We recently sat down with Vanessa Cranford SSP America’s director of food safety and quality assurance, to discuss refrigeration. Refrigeration Day always reminds us of one of our favorite movies, “Top Gun”. Why? Because refrigerating foods at or below 41° F / 5° C helps them stay out of the temperature ‘danger zone,’ slowing the growth of harmful bacteria that can cause foodborne illness. Keeping guests safe means keeping food almost as cold as ‘ice….man.’ Being on SSP America’s food safety team is kind of like going to flight school…but instead of fighter jets, we use calibrated thermometers to make sure foods stay out of the ‘danger zone!’ And to guarantee we don’t ‘lose than loving feeling,’ we monitor refrigeration temperatures to ensure that all equipment is functioning accurately––because ‘we feel the need…the need for safety!’ Have a cool Refrigeration Day!