A group of ENSE member UK dealers were recently invited to cooking equipment manufacturer Charvet’s production headquarters in Charavines, France.
Ian Clow, Charvet UK sales director said: “To appreciate the difference in quality and build between Charvet and other manufacturers, you have to get up close to understand how strongly built and utterly solid a Charvet range is.
“We particularly wanted to highlight Charvet’s expertise in manufacturing enamel panels in virtually any colour to create a design statement as well as totally unique and truly bespoke cooking ranges.
“That’s why we invited ENSE’s Bob Adams and a contingent of ENSE members to the Charvet factory in June 2018.”
One attendee was Julian Shine, MD of Shine Catering Systems. He commented: “The whole experience pressed home the traditional image of quality and craftsmanship that are synonymous with Charvet.
“I wanted to review these first hand to ensure that the company’s current techniques and technologies had not diminished the brand in any way.
“I’m glad to say also, that as the beautiful city of Lyon has lost nothing with the addition of its new and spectacular architectural statements, neither has Charvet, blending innovation and heritage.”
While another visitor, Kevin Oyston, MD of Collingham Catering Services, added: “It was both interesting and revealing into how the Charvet operation works. The factory blends in nicely with the beautiful countryside surrounding Charavines, near Lyon.
“We are a service-oriented company, but we do look to offer heavy-duty cooking ranges when the opportunity arises; and we always intend to provide Charvet.
“It was good to learn more about Charvet and increase our knowledge and awareness of their products.”
Richard Toye, director of GastroNorth, had this to say about the trip: “I’ve been aware of the Charvet brand for many years and aspired to sell Charvet equipment. The timing of the factory visit was particularly relevant because we have several enquiries where we could use Charvet.
“I was inspired and impressed by the quality of build and the attention to detail and am looking forward to working with Charvet to progress those enquiries.”
While Elite Foodservice Design’s MD Richard Todd detailed: “We have a number of up and coming projects to specify and we do a lot of 3D visuals, so for me this was really a design-led visit.
“I wanted to familiarise myself with the ranges and bespoke suites and Charvet’s technical capability and it was great to see the hands-on craftsmanship.
“The trip really was enjoyable and provided a lot of useful information.”
Finally, Alex Bradley, director of Restaurant Design Associates (RDA) concluded: “We are a design-led company and I particularly wanted to find out more about the innovations on offer from Charvet that we could use to enhance our kitchens.
“It was good to see what the Charvet team can do in terms of bespoke ranges.
“The enamel panels which can be customised (for Charvet Pro 700, 800, 900 and bespoke cooking suites) were particularly impressive because they enable us to tailor a suite for our customers.
“The scale of the factory and the showroom full of high quality equipment are also impressive.”