SSP food group’s Irish arm has reported pre-tax losses of €7.4m for the past year, a significant increase from previous figures. Last year SSP invested €2.2m in enhancements at Dublin Airport to improve the passenger food experience.
Under CEO Patrick Coveney, SSP achieved a 17pc increase in overall revenues to £3.43bn (€3.96bn).
Irish revenues declined by €3m, dropping from €78.3m to €75.3m in the 12 months to September 2024. The company operates Burger King, Upper Crust and other outlets at Dublin Airport. The business operated 24 outlets at the end of last September, compared with 27 a year before.
Patrick Coveney shared “In FY25, the business continued with the refresh programme, which includes giving our units a new look and feel. Sales remained largely stable, with a marginal decrease of 3.8pc year on year, driven by the exit of some units. We focus on ensuring that passengers enjoy the best food travel experience. During this time, SSP reviewed its portfolio offering to meet this air-passenger demand.”
