BREAKING NEWS: Welbilt brand signs up Synergy Grill for integration in new range

Welbilt Synergy crop
L-r: Andrew Edwards, Finance Director, Synergy Grill; Doug Fryett, Fryett Consulting Group; Justin Cadbury, chairman and CEO, Synergy Grill; Richard Ebbs, commercial and marketing director, Synergy Grill; Lee Wichlacz, senior vice president, Welbilt; and Jane Laurie, product manager, Garland, Welbilt Canada.

Synergy Grill Technology has signed an exclusive partnership with Welbilt company, Garland, which will see the Cambridge-based brand’s patented technology become available in Garland’s new XHP chargrills.

Initially exclusively available to the North and South American markets, the launch of the Garland XHP high performance broiler allows US, Canadian and South American customers the chance to experience Synergy’s technology, with features including zero fat disposal, claimed 59% + energy savings and improved food quality.

Synergy Grill has been considering expanding its partnerships abroad for some time and reports that international demand has been increasing.

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Richard Ebbs, director of commercial and marketing at Synergy Grill Technology, helped shape the deal. He explained: “We were introduced to a number of US-based companies through Doug Fryett from the Fryett Consulting Group. Doug helped us form our approach to selling in America.

“We spent considerable time making sure that whoever we chose to partner with shared our passion for the product, our vision for the brand, and our values and culture. We had significant interest from eight global companies; however, Welbilt was a natural choice when it came to deciding which supplier to work with, given their outstanding brand reputation and history, not to mention the fact that they are one of the continent’s biggest suppliers of prime cooking equipment.”

Welbilt Canada senior vice president, Lee Wichlacz, who manages the corporation’s Garland, Lincoln and Cleveland brands, commented: “We are excited to add Synergy Grill’s revolutionary technology to our world-renowned Garland brand. The technology’s many benefits – including significant energy savings, zero fat disposal and improved food quality – are already showing great potential.

“Recently, Welbilt’s new Garland XHP high performance broiler, with Synergy’s technology inside, won a prestigious Kitchen Innovation (KI) award sponsored by the National Restaurant Show, the largest foodservice show in North America. It was the only entry to receive a unanimous vote from the judges.”

Justin Cadbury, chairman and CEO of Synergy Grill Technology said: “We are delighted to be supplying Synergy’s award-winning technology to Garland, which is part of Welbilt, have a blue-chip reputation and deep-rooted passion for the very best catering technologies.

“For our proudly British company, Welbilt’s top level reputation will accelerate global recognition of the Synergy technology as customers get more energy/environmentally conscious in the larger food outlets. The biggest barrier we have faced is companies simply not knowing about us until recently even though we have supplied thousands of restaurants.

“Our vision through this partnership is that operators all over North and South America will recognise the value of the Synergy innovation strength as those have done in the UK.”

From August 2020, Garland Synergy Grills will officially become available to the North American market.

Tags : chargrillsgarlandgrillspartnershipsynergy grillwelbilt
Clare Nicholls

The author Clare Nicholls


  1. Good news all round! Introducing the Synergy Grill technology into the Garland HXP grills was something that Shane O’Neill (then Field Marketing Manager EMEA for Garland) and I ‘championed’ back in 2017. So pleased to see the initiative succeed with Doug Fryett’s “good offices” and the determination of Justin and Richard.

  2. Thank you to so many who have written and called. Hope that this further step forward will help Synergy strengthen relationships with our colleagues in the trade during these difficult times.

  3. It is great to see UK innovation recognised by such a partnership. Congratulations to the teams in both businesses and to Doug Fryett for a great outcome.

  4. Great article balancing out a lot of the mass media’s doom and gloom. Now is a more exciting time than ever to grow as customers get more financially and environmentally conscious. When there’s change, there is more opportunity to embrace, and which typical foodservice operator wouldn’t want to embrace an easy £3000 a year per site with things like Synergy becoming available to those that grab it.

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