Frima and Adande yesterday teamed up to give UK consultants a behind-the-scenes look at their equipment operating in a live environment at one of London’s newest recipients of a Michelin star.
The two brands hosted foodservice design consultants from nine different practices at the Westbury Hotel’s Brasserie Chavot.
Following a three-course lunch, consultants were given a tour of the kitchen and the chance to talk catering equipment with highly-rated chef Eric Chavot.
The event marked the first time that the two equipment manufacturers have combined forces in this sort of capacity, but they hope to make the event a yearly affair. Adande has previously shared stand space with Frima’s parent company Rational at foodservice exhibitions.
Frima’s managing director, Graham Kille, told Catering Insight the afternoon was a great chance for consultants to get a firsthand account from a chef of how their kit was being used.
“Some consultants who attended the event are already specifying Frima and Adande on projects and some have projects that are upcoming and they are not familiar with Frima at the moment, so it is great for them to be able to ask the chef as many questions as they like to get that honest feedback. Hopefully it will turn from this initial event into a yearly event that Frima and Adande host. Our ambition is to get it to grow over the years.”
Jan Quilliam, national account manager at Adande, added: “We know that chefs love Adande units, so it is great for us to be able to introduce the chefs to the consultants so that they can understand the value of the units and the way they use it. It is a good platform for us to develop [the relationship with consultants] further.”
Brasserie Chavot opened last year following a kitchen installation completed by CCE. The production area features a 100 litre Frima multifunctional unit, which Chavot revealed he uses for a variety of tasks on a daily basis. The restaurant also has five Adande units, with two more on order.
Frima also recently used the Mayfair restaurant to launch its new 112T model to distributors.
While Frima and Adande have no common ownership ties, the companies said the innovative aspects and non-competing nature of their core product lines made it practical to hold joint events like the one yesterday.
“We are both at the cutting edge of technology, delivering new technology into the chefs and providing things that will help them in the day-to-day running of their businesses,” said Kille. “We don’t have any direct conflict with regards to our customers so we can work together to give modern kitchen design the push forward that it deserves.”
Quilliam echoed that view, noting that Adande also had good working relationships with other non-conflicting brands such as Rational, Josper and Charvet.