Leonard Parot, regional sales manager, Middle East at Welbilt showcases the Garland Xpress Grill for the first time ever at GulfHost 2017.
What are you promoting at the show today?
Welbilt is a global leader in foodservice equipment solutions so we are leading in the hot side with many cooking solutions, and on the cold side and the beverage side. Overall, we have 12 brands that are leading across the categories and we are promoting innovation. We are excited to exhibit at GulfHost because it is an original and international platform for us and it’s a very important meeting to connect with all the foodservice operators across segments. The fact that it’s part of DIHW is extremely important to us because the foodservice industry is so diverse, so it enables us to interact with customers and be attentive to the trends.
What products are you launching?
We have a lot of innovation this year at GulfHost. The first is the Garland Xpress Grill and this is the first time we have demonstrated it in the region. It’s a clam shell product, so the idea is cooking both sides of patties, scallops, chicken, or whatever you have. It’s especially targeted at QSR restaurants, and it’s extremely efficient and easy-to-use. We have an easy-touch display, which is a touch screen that we share across our platforms, and which enables the operators to engage without the language barrier. We also have a preview of the Garland Induction. We have a new line coming up and GulfHost is the first time we are showing it to the public and we will bring in the full range of the Garland Induction a bit later in the year – people have been coming to our booth and taking a sneak peek of this product. Last but not least, is nitro coffee. Coffee in the Arabic world is extremely important as part of the culture, and overall coffee chains and foodservice operators across segments are looking at ways to increase revenue with new innovations and products. With Nitro, we bring a new twist to the cold brew, so we bring a coffee that is smoother and richer in taste and that directly impacts the bottom line.
What trends are you seeing in the market?
We are seeing the trend for a reduction of footprint in the kitchen and reducing the cost as well, whether through reducing the amount of labour required or reducing the energy needed for kitchen equipment. What we have fits right in this trend, for example with the combination oven, we have the most versatile piece of equipment you can have in the kitchen today. So with a very small footprint, you are able to expand your menu and prepare a whole variety of dishes – you get a smaller kitchen that’s more versatile.
What are you plans for the next 12 – 18 months?
We just hired a demonstration chef dedicated to the Middle East – Chef Nick – so he is doing a lot of engagement with customers across the GCC and the Levant, especially with Convotherm, our combi-ovens, which is best-in-class, as well as Merrychef, our speed ovens. These are platforms that are very new to this market and have a big growth potential over the next couple of months. We will continue to expand and grow with our central base in Dubai and we will continue to bring new innovations.