Q:How has demand for speciality cuisine impacted the range of products you currently offer?
Marco Guerretti: During recent years, almost all major players in the hotel chain industry have developed diverse offers in order to meet the rising demand for speciality cuisine.
Nowadays, a four- to five-star hotel offers at least three or four different specialised restaurants, starting from Italian to Thai cuisine, Chinese, Indian, Libyan and Japanese, not to mention fusion cuisine and the typical steak house.
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This modern trend is driving manufacturers to extend their product lines to offer specialised features in order to meet the rising demand for versatile equipment.
Wayne Cuomo: Even though Charvet is a very traditional French manufacturer, it has developed products for new applications such as a paella burner large enough for paella pans, as well as teppanyaki griddles, multi-function cookers (combining induction hobs with plancha, gas hobs and fryers, for example) and wok burners.
Our new Pro 700 Series has also been launched in response to a demand for high powered compact equipment for use at the point of service i.e. hotel pool-side grills and open plan kitchens.
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