"Had we not contacted Tom and Colleen Graves of Equipment & Concepts, I'm convinced we could have had a good gelato store. But because we met them we now have a chance to have a great store. They introduced us to the Bravo machine, with which we cook (not just mix) each pan from scratch. But the biggest favor they did for us was enlisting Maria Coassin to help us. Not only did she teach us how to run both the front and back of the store, but she inspired us to want to have the best gelato anywhere, which remains our goal. None of it would've happened without that first call to Equipment & Concepts."
“Bravo’s Trittico machine creates not only a superior product; it also has multiple functions for great versatility, and saves tremendous time and money. Bravo’s equipment is the answer to tomorrow’s technological needs for our industry.”
Chefs Jacquy Pfeiffer & Sébastien Canonne, M.O.F.
Academic Deans and Founders
The French Pastry School
Chicago, Illinois
www.frenchpastryschool.com
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