Our machines are doing a good job for us. We have improved our quality consistency & reduced labor. It is a good investment for us! Thank you for your continuous support!”
Jonathan Lau
Le Chef Bakery
(owner of 2 Bravo Executive 1020 machines)
http://www.lechefbakery.com/
I was looking for a machine to cook custard filling without losing any of the quality in preparing it by hand. The result is that it had absolutely no negative affect on the quality with an extraordinary refinement in the texture. It’s ease of use is unrivaled.”
Gerard Mulot (owner of Bravo equipment)
Gerard Mulot – Paris
http://www.gerard-mulot.com/
As an owner and operator of a successful business I know that you are only as good as the product you develop, the experience you deliver and the people you surround yourself with. Bravo trittico has been fundamental in helping us deliver the most amazing gelato and pastry products ever. And Tom and Colleen Graves - owners of Equipment and Concepts are the best and most qualified people in the gelato equipment industry in this country.
If the experience with the Bravo machines and the rest of my equipment has been terrific, this is in large part due to the excellent customer service I received from E&C. Never once were they without an answer or a solution to my problems. And as much as I would like to say that nothing ever happens, everybody that has ever started, owned or run a business knows that things do happen from time to time!
Maria Coassin
Owner – Gelatiamo
http://www.gelatiamo.com/
“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
"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."
- Rick Baedeker, Owner of Dolce Gelato
