Vision and PASSION PRINCIPLES

Our Vision

At SSP America we believe every airport is, in part, an opportunity for a community to tell its culinary story. We passionately believe in community anchored dining–food and drink should deliver a taste of place. This essential truth about restaurants was the precursor to what we call the “Pitch,” our vision for our company.

When asked, “What do you do?”, we reply : “I’m a food travel expert from SSP America. We’re passionate about bringing cool, authentic restaurants to airports that reflect a taste of place.”

Our PASSION Principles™

passion acrostic 2018 The SSP America team may be spread out across a 17 million mile continental mass, but we’re aligned around our PASSION Principles™ . The PASSION Principles™ speak to the commitment we have for local and authentic restaurants, service, one another and more. The PASSION Principles™ keep us focused to not only our big-time vision, but the day-to-day interactions which culminate to a world-class culture.

At the start of every shift across North America, team members are checking to make sure the menus, flatware and glassware are clean. Managers are making sure everyone has a name badge, tables aren’t wobbly and uniforms are clean.

Today, at our Support Center, design & construction teams are analyzing floor plans to ensure customers have enough room to navigate aisles with their luggage. Culinary teams are measuring the amount of oregano in the margarita pizza at Pizza Vino and marketing teams are verifying signage at MDW so passengers can easily find a cup of coffee and a breakfast sandwich.

Why all this attention to details? Because when you offer culinary experiences to thousands of passengers across North America each day, every detail counts.
We partner with the local culinary heroes who’ve spent their lives mastering their craft and perfecting their plates all in the name of great food, drink and hospitality.

We seek out the tastemakers—the innovators and local legends—the restaurateurs, chefs, bakers, roasters and brewers who don’t just feed a community, they define it.

Our task as concessionaires is equal parts art and science as we translate a life’s work, a beautiful culinary creation, into an airport setting. When we’ve successfully mixed the ingredients, the result is a lasting memory, an authentic taste of place that endures, long after departure.
Ask an employee why they love working at SSP America, and you will likely hear, “I love to make people happy,” “I enjoy helping people,” or, “I love working with my team.” Those passionate sentiments – sentiments that come from the heart – are what foster operating excellence.

In fact our employees are known to go to extraordinary lengths to deliver service from the heart. From employees who search for passengers who left belongings behind, to the simple gesture of asking the kitchen to prepare a dish first so a customer can make a flight, or members of the Support Center who ensure our airport clients have the data they need, our employees deliver heartfelt service at every opportunity.
It’s said that managers convince people to do what they do not want to do, while leaders inspire others to accomplish what they never dreamed they could. At SSP America we seek out leaders; leaders who truly care in a deeply meaningful way.

That’s why such a large percentage of our management teams have been hired from within—because we seek out the people with raw talent, leadership potential and inspire them to lead our team forward. Collectively and individually, we approach service to our passengers, airport clients and one another with a sincere service mindset.
Our development teams are creating restaurants at a remarkable pace as SSP America is increasingly relied upon to bring a taste of place to the airport.

To develop and operate restaurants at this rate, innovation is not a luxury, it’s a necessity.

From technology solutions to menu development, our business model and cultural ethos is dependent on finding the right solution for our unique business channel. Our food waste reduction system is best in class. We were the first to employ mobile payment solutions and authentication of credit card transactions at all of our units. Our culinary teams develop more unique, one-location only menus than any other company.

We embrace innovation every day as we work to bring authentic restaurants to airports throughout the continent.
Implementing any new program when your company is spread out across North America can seem like a daunting task. But, at SSP America we never cease to be amazed at the energy and enthusiasm with which our team not only embraces new ideas, but readily adopts them.

For example, when we rolled out a new program—called Passion— to ensure we were communicating our core values, the enthusiasm was contagious. Passion boards starting popping at every airport where teams posted ideas, quotes and examples of passion. The idea of passion is used organically in social media posts, newsletters, presentations and more.

Open to new ideas isn’t a concept we require at SSP America. It’s a concept readily embraced by our world-class team.
Noble means to have high ideals or morals. It’s a fancy word, but a word to which we aspire. From our commitment to the FAA’s diversity program, our involvement with a wide range of community efforts in each city where we operate, or the way we serve our airport clients and support one another, the SSP America team takes our call to be noble to heart.

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