Airport News

JFK’s Terminal 4 is to see 16 new restaurants as part of a $28 million development project.

The agreement is expected to generate more than $1 billion in sales over the term of the contract, which will run until 2026.

SSP will be the sole food and beverage operator at the terminal.

This latest initiative follows SSP’s $16 million renovation completed in 2009 and includes a provision for further investments during the term.

SSP will introduce a restaurant mix reflective of the international foods found on the streets of New York.

The star-studded line-up includes concepts from chefs and restaurateurs with deep roots in the New York culinary scene.

From Marcus Samuelsson comes Uptown Brasserie and Street Food, while Danny Meyer is the creative inspiration behind Shake Shack and barbeque concept Blue Smoke.

Andrew Lynch, CEO of SSP, said: “Our new bars and restaurants include concepts created by some of the brightest and best-known chefs from New York and across the country.

“They will serve as a showcase of outstanding American dining at one of the most important airports in the world.”

The full line up of new restaurants is as follows:

• Uptown Brasserie
• Street Food by Marcus Samuelsson
• Shake Shack x 2
• Blue Smoke On The Road
• La Brea Bakery
• Dunkin’ Donuts
• Central Diner
• Cake Tin
• McDonald’s
• Le Grand Comptoir
• Asobu x 2
• Camden food co.
• The Palm Bar & Grille
• Buffalo Wild Wings