US. SSP America is driving change in the food & beverage environment at Houston George Bush Intercontinental Airport Terminal C with a series of new openings. The most recent included Le Grand Comptoir and Real Food Company concepts.

Le Grand Comptoir is a French brasserie, notable for its wood finishes, leather stools and bistro fare. It is also a wine bar, featuring more than 80 varieties of wine by the glass and several high-end beers.

Real Food Co is a 6,200sq ft restaurant with eight serving stations where servers prepare and dish different fresh menus in theatrical style and where travellers can watch. It features an open kitchen with fresh food, artisan breads, several main course options such as barbeque brisket and roasted chicken, and side dishes. The upscale venue lies in a location formerly occupied by fast food restaurants.

SSP America CEO Les Cappetta told guests at the opening: “We stripped it out and said, “˜Let’s do something very, very different.’ We think this is a perfect representation of what it is we’re trying to accomplish.”

Eric Potts, interim Director of Aviation for the Houston Airport System, said the new outlets made a statement about how F&B at airports can look.

“Houston likes to be first in a lot of ways,” he said. “This is out-of-the-box thinking for an airport.”

*NOTE: This story was first broken by Airport Revenue News, the leading industry media covering airport commercial revenues in the US. The Moodie Report and Airport Revenue News struck an editorial alliance in 2008 to bring together the main international and US industry titles. This includes an open exchange of feature and news material to assist each other’s coverage of all airport commercial revenues. To subscribe please visit


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