RAIL SERVICES place that for me is full of history and memories. With my team, we have developed a simple and refined menu that fuses regional dishes emblematic of Lorraine and French gastronomy. With the opening of the Terroirs de Lorraine restaurant, I hope the Gare de Metz will be established as destination in its own right, as well as a gateway to the city.” Patrick Ropert, Managing Director of SNCF Gares & Connexions (a branch of SNCF which manages 3,029 French railway stations), says: “It is essential to rethink station food and beverage by creating a real sense of place and by working with leading chefs from the region who will be able to draw on their culinary heritage, while adapting their food and service to the station environment and its customers.” Gerard d’Onofrio, Managing Director of SSP France and Benelux, adds his voice: “We are particularly proud to be working in conjunction with Michel in this outstanding venture. It underscores our commitment to innovation and high culinary standards that can be seen across our offer to the traveling consumer.”
InnoTrans 2018 18 – 21 SEPTEMBER • BERLIN International Trade Fair for Transport Technology Innovative Components • Vehicles • Systems
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FACT FILE: SSP and SNCF Gares & Connexions SSP is a leading operator of food and beverage concessions in travel locations, managing restaurants, bars, cafés, food courts, lounges and convenience stores in airports, train stations, motorway service stations and other leisure locations. With over 50 years of experience, it boasts nearly 35,000 employees, serving approximately one million customers every day. The company trades at approximately 140 airports and 280 rail stations, and operate more than 2,500 units in over 30 countries around the world. SSP operates an extensive portfolio of more than 450 international, national and local brands. Among these are local heroes such as MASH in Copenhagen, James Martin Kitchen in London and Hung’s Delicacies in Hong Kong. Its range also includes proprietary brands created for the travel sector including Upper Crust, Le Grand Comptoir and Ritazza, as well as international names such as Burger King, Starbucks, Hard Rock Café and YO! Sushi. The firm also creates bespoke concepts such as Five Borough Food Hall in JFK, New York, and Walter at Zurich. SNCF Gares & Connexions believes that railway stations are “places of life in their own right, at the crossroads of the courses. Lungs of the cities, the stations transform the territories and facilitate the daily life of each one.” Welcoming 10 million travelers, visitors and residents every day, the company aims to constantly improve the quality of the operation, create new services and modernize its heritage. In 2016, SNCF Gares & Connexions achieved a turnover of €1.2 billion (US$1.5 billion). Within the SNCF group, this management is autonomous and regulated. With its subsidiaries AREP and SNCF Retail & Connexions, SNCF Gares & Connexions has developed specific know-how for urban vitality. “Our mission is to make all stations the first asset of the cities and territories, at the service of all our customers: a city booster,” the operator enthuses.
Contact Messe Berlin GmbH · Mr. Erik Schaefer Messedamm 22 · 14055 Berlin Germany T +49 30 3038 2034 F +49 30 3038 2190 schaefer@messe-berlin.de
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