Originally from Chicago, Marisa Abinnante got her start at Midway International Airport about six years ago as a cash room attendant. SSP America took over business in MDW shortly thereafter, and Marisa was a huge part of that famous flip.
In celebration of World Baking Day, we’re taking a trip out to British Columbia and the Vancouver International Airport to show off the delightful goodies being served at Chef David Robertson’s Dirty Apron restaurant.
Robert Rambharose is originally from Queens, New York. He began working for SSP America nearby as a cashier at JFK International Airport, and 14 years later, Rob is working one of the coolest jobs SSP has to offer as a Traveling Operations Manager.
Written in Indianapolis’s legacy is a history of hosting world-class sporting events, and next summer, USA Swimming will hold the 2024 U.S. Olympic Team Trials in Indy.
For National Herbs and Spices Day, we called on Lidexy to share the recipe for her homemade hot sauce. We got the basics—oregano, cilantro, culantro, garlic, red onion, vinegar, and water—but were shushed thereafter.
Juan Carlos Briceño has been working professionally since he was 17, but it wasn’t until he became SSP America’s go-to photographer that he found his dream-job.
The Support Center team got the ball rolling recently with a few hours of R&R which is right up our alley. Big thanks to everyone at the Support Center for their PASSION and willingness to stay o-pin to new ideas.
SSP America is creating a culture that integrates safety into all aspects of our day-to-day behavior, meaning our leaders are receiving a top-notch education covering the depths of Food Safety best practices.
The Port of Seattle’s Airport Dining and Retail Team has done an exemplary job over the years to maintain Sea-Tac’s Skytrax status as the Best Airport in North America for the second consecutive year.
From the moment SSP America dreams up a limited time offer, to the point we roll one out in airports across North America, several of our respective teams are collaborating extensively and intimately to make a massive project run smoothly.
It’s National Culinary Arts month—meaning it’s time to pay tribute to the chefs and cooks working incredibly hard in kitchens across the U.S.
Without Debbie Hrubovcak, it’s safe to say SSP America’s new restaurants wouldn’t open with the same speed, efficiency, and quality.
Everybody knows Shark Week is a National Fin-nomena. It’s a whole week about Sharks. That’s right—SSP America is swimming “Into the Blue” because there’s a “Sitting Goose” out there for each and every one of our insatiable appetites.
SSP America’s team at the Phoenix Sky Harbor International Airport got together this week to celebrate.
SSP America took a firm stance on using new technologies in its operations early. As the world continues to change and innovate at a rapid pace, and people are more and more accustomed to using devices at restaurants, there is still desire for interpersonal connection and service from the heart.
Wes Palmer, Georgina Greene, and Cedar Sutton have nearly four decades of experience in the San Diego International Airport combined. As three experienced hospitality professionals, they are the leaders of a restaurant recognized for its “taste of place.”