BRAZIL. SSP and Duty Free Americas (DFA) have announced a new partnership, under which they will open seven food & beverage locations at Salvador Bahia Airport.
The partnership is called SSP DFA Restaurantes Brasil, and the companies will bring both international and local brands to the Vinci Airports-operated airport.
DFA already operates Salvador Airport’s international duty free store, and will also run a new 780sq m duty paid store in the new boarding area from June.
Salvador Airport said the partnership would help it achieve its new commercial vision of offering a better retail experience to passengers. Commercial Director Marc Gordien said: “SSP brings expertise to add more high-quality options to our airport while DFA offers sound knowledge of the Brazilian market.”
SSP Latin America CEO Chris Rayner commented: “We’re delighted to have reached an agreement to open seven new restaurants in Salvador Airport. We’re looking forward to supporting Salvador Airport with their exciting plans to upgrade the passenger experience.”
DFA President Leon Falic added: “We at DFA are very enthusiastic about SSP DFA Restaurantes Brasil, and the new agreement with Vinci Airports at Salvador. The new restaurants, together with our DFA duty free and DFA duty paid stores, will provide a unique Sense of Place experience for passengers going through Salvador Airport. We are committed and continue to work towards providing unique and memorable experiences for travellers.”
The openings will include Italian espresso bar Ritazza, Italian restaurant Barzetti, Mexican-themed concept Mi Casa Burritos, baked goods specialists Millie’s and healthy eating brand Haven. The layout and menu of the outlets will be adapted to suit regional trends and tastes.
The units will be distributed between the landside food court and the airside area, both in the new commercial spaces in arrivals and departures.
Among the local brands will be Mesa de Tereza, Brazilian chef Tereza Paim’s first restaurant in an airport.
The 250sq m Mesa de Tereza has been developed especially for Salvador Bahia Airport, and will showcase local and national flavours. It will be located in the landside food court and offer views of the runway.
A range of Paim’s handmade products, including farofas and spices, will be on sale in a retail space.
Paim commented: “I’m really excited to be opening my first airport restaurant, and in my home city too. It’s a great responsibility to represent the gastronomy of my country and I’m working closely with SSP to develop the menu, which will have lots of favourites from Casa de Tereza as well as from around Brazil.
“As a regular traveller through the airport, it’s brilliant to be involved in a project that is going to make a big difference to the experience for passengers. I can’t wait to welcome people from around the world in to Meza de Tereza.”
SSP has also created a locally-inspired bar concept for the airport. Located airside, the Bahia Bar features decorations inspired by Bahia beaches and offers drinks and meals. It also overlooks the airfield.
Rayner said of the locally-inspired concepts: “It’s really important to SSP that we reflect the tastes and traditions of the city we are operating in. In Salvador, we’re delighted to be opening Mesa de Tereza, the first airport restaurant with leading Salvadorian chef Tereza Paim. Coupled with our specially created Bahia Bar, we’ve created two outstanding opportunities for customers to sample the amazing food of Bahia.”
Click here for a special edition of The Moodie Davitt Spotlight eZine series dedicated to Duty Free Americas, including analysis of expansion opportunities in Brazil and more on the SSP DFA Restaurantes Brasil venture.
