Stephen Ryan returns to Gratte Brothers

Paul Gilhooly and the rest of the Gratte Brothers team welcomed Stephen Ryan back into the business with a tour of Precision Refrigeration’s facilities.

Stephen Ryan has made a triumphant return to Gratte Brothers Catering Equipment after an almost 2-year stint as ABDA Creative Design and Build project consultant.

In Ryan’s first outing with Gratte Brothers he was an area sales manager, but now he has stepped up to become a key account manager.

His role involves developing new business as well as key account management, kitchen layout design and estimation.

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One of his first undertakings was to visit the Precision Refrigeration factory in Thetford, Norfolk, where he was shown round the manufacturer’s factory.

Ryan commented: “It is great to be back with the Gratte Brothers Catering Equipment team and the welcome has been absolutely fantastic.

“It was initially with great difficulty I took the decision to move on to pastures new and it does now feel like I am back home. Since my return I have realised how far the team and company have a whole have advanced at Gratte Brothers, with new technology as well as team members.

“The development of the Stevenage office looks to be one of the most substantial investments the company has undertaken in the last decade and I am very excited to be able to reap the benefits of what will be an amazing working environment once completed next year. All through these changes they have still managed to maintain the core values the company stands for as well as the team ethos within the catering equipment division.”

He added: “I am very excited to get working on some of the fantastic projects we are sure to be involved with in the future and would like to thank Paul, Colin and the wider Gratte Brothers management team for the opportunity.”

Sales director Paul Gilhooly said: “We are all absolutely delighted to have Stephen back with us at Gratte Brothers. It is obvious that as well as furthering his expertise in ‘back of house’ kitchen design, he has added a really good working knowledge of ‘front of house’ servery and restaurant interior design. I believe this will only help him to be even more successful.”

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