Industry Update SSP DELTA BRITISH AIRWAYS
SSP wins la Gare
SSP has announced that it has won a tender to operate five new outlets at Bordeaux Saint- Jean station and six at Gare de Lyon. In Bordeaux, SSP will introduce five new outlets from May this year. This will include Le Grand Comptoir, already a favourite with rail and airport passengers in France and abroad. The new brasserie will include a traditional restaurant, a quick service section, a bar, and a lounge. Wire-free charging via Powerkiss, and iPads will be available for customers use as well as a smartphone-based loyalty programme Bordeaux will also welcome two Brioche Dorée bakeries, pasta brand Mezzo di Pasta, an Alto Café and the convenience brand eat’Shop. In Gare de Lyon, SSP brands will include French Starbucks, a second Brioche Dorée with a takeaway counter, a technology space with the above-mentioned connectivity features, takeway Bonne Journée and an eat’Shop. The investment represents over 10 million euros.
www.foodtravelexperts.com
Delta’s new lounges Twinings in the air
Delta Air Lines is to Open Sky Deck, outdoor airport terraces at its Sky Lounges in Atlanta and New York-JFK. Delta as partnered with Architectural Digest to develop the airline’s first-ever outdoor airport terraces, called The Sky Deck at Delta Sky Club in Concourse F of Atlanta’s new international terminal and in New York’s redeveloped Terminal 4 at John F. Kennedy International Airport. Renowned designer Thom Filicia was selected by Architectural Digest to create distinctive spaces that will be extensions of the Delta Sky Clubs. “Sky Deck represents our continuing effort to offer Delta customers exclusive experiences and amenities they value. The new outdoor terraces will do just that – provide distinctive spaces with unprecedented outdoor runway views at two of the most globally significant airports in the world.” said Tim Mapes, Delta’s senior vp marketing.
www.delta.com
British Airways and Twinings are flying a new signature blend of tea in the air, specifically designed to work at altitude.
Research proved that taste can be reduced by up to 30 per cent at 35,000 feet and British Airways commissioned Twinings to come up with a teabag that would combat this. The new tea is a blend of Assam, Kenyan and high grown Ceylon tea; a classic combination giving body, strength, flavour and colour. The airline conducted tastings with a panel of customers, cabin crew and experts including Twinings’ senior buyer Mike Wright. Wright said: “Water on an aircraft boils at around 89 degrees centigrade, not the ideal 100 degrees and the reduced air pressure and humidity affect taste buds. It was also important that the blend worked well with and without milk. The new British Airways blend is perfectly balanced to create great-tasting tea at 35,000 feet.”
www.ba.com
World Travel Catering & Onboard Services Expo Stand No 3B16. For more information, please contact Envac AB, Fleminggatan 7, 3 tr, 112 26 Stockholm, Sweden, +46 8 775 3200,
christer.kihlstrom@
envac.se,
info@envac.se,
www.envacgroup.com
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