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Testimonials
Name:
Business Name:Melbourne Restaurants
Melbourne Restaurants
El Toro Loco Spanish Restaurant and Training College Manly NSW, L'etoile Restaurant Paddington Sydney, The Boathouse Restaurant Melbourne Gary Mehigan, ARIA Restaurant Brisbane, Matt Moran, Vue De Monde Melbourne,Shannon Bennett, The Point Restaurant Albert Park,
Commuters Cafe Collins St,
SAFI Bar & Restaurant Brighton,
The Italian 101 Collins ST,
The French Brasserie,
Airstream Rest,
Three Below City Square,
Sequoia at Woodend,
Seamstress restaurant,
Interlude Restaurant,
TREAD Restaurant Wangaratta,
La Firma Pizzeria,
Blue Denim Restaurant,
Borders Wineroom Albury,
La Lucciola Restaurant Chapel St,
Gapsted Wines,
The Undertaker Restaurant Hawthorn,
Il Primo Posto Southbank,
European Wine Bar,
Vivace Restaurant Brighton,
Friars Rest Shepparton,
Benitos Wine Bar,
Sloaney Pony Restauarant,
Sarti Restaurant,
Inverleigh Cottage,
Commercial Bakery Restaurant Lt Collins ST,
Quay Restaurant Docklands,
Letizias restaurant Shepparton,
Brown Cow Hampton,
ACQUUM Restaurant,
Oakdene Vineyards Restaurant,
Fenix Restaurant & Events,
Cafe Denaro,
Orathai Restauant,
Rose Restaurant,
Stassi Rest,
Arts Centre,
Name:Linda Smith
Business Name:Red Stump
Quality European Design
Fagor's Catering Equipment truly is stylish and great quality. Warranty is also never an issue and service is excellent.
Name:Steve Patruno
Business Name:Vivace Restaurant Brighton
You cant fault Fagor!
Its great to read about Vue Grand in the Spring 06 Newsletter, what a kitchen, nice 700 series! I am sure the chef over there is as happy as I am with the equipment. As for feed back what can I say? The service you give is A1 and the equipment is A1, there is nothing that anyone could say to fault what Fagor has to offer in Australia today…
Name:Shannon Bennett
Business Name:Vue de Monde
Australia's Number 1 Restaurant
“These cook tops are very well organised and very easy to clean, an important aspect to having an open kitchen. Also the heat retention is excellent on the target tops; you guys get 10/10 for these. Overall the cantilever system far surpasses your normal average cooking bank, it looks great and is aesthetically pleasing. Another area where Fagor excels is after hours back up & support. I really appreciate your commitment to the supplier-kitchen relationship which is very important. Training, education and maintenance is ongoing and making sure the products are being looked after by the Chefs means that you have to be here to see it, service doesn’t just stop after the sale. My advice to other Chefs in the industry is that if you have not have heard of Fagor, you should definitely consider it for your next kitchen project; the competitive price and quality far outweighs many other expensive products on the market"
Name:Brett Johnson Exec Chef
Business Name:The London Tavern Caulfield Vic
Our lunch service has improved greatly
I am very happy with the new Fagor gear it’s really efficient. The upgrade has made service much better and we have to really move to keep up, I reckon I’ve lost a stone in two months?? The salamanders are really quick too so they also keep me on my toes.
The target top is the best thing I’ve ever used even though I was sceptical of these prior to the install. The grill plates are great and the in built thermostat means I can literally have 4 separate temperature zones, fish, schnitzels, and two others for steaks and they are big enough for nine flounder! We make use of the open space under the grills for the bin, it’s a great place for it.
The fryers have really good temperature recovery, the combination of these and the new oil filter has dramatically reduced the amount of oil we go through and beats the old ones hands down. We bake a lot of fresh Foccacias and the Fagor under counter ovens are nice and deep, they work great for this.
If I was asked, I would definitely recommend Fagor to any one. The units are so easy to clean, really smooth and have very little build up of dirt and they look great.
Name:Peter Borogna
Business Name:Il Primo Posto
Il Primo Posto Restauant
“I love the new equipment, it has changed our entire restaurant, we now have the power and the space required to produce higher yield and keep up with increased sales”
“Last Christmas was so busy; we beat our monthly sales records by over $50,000 and were even busier than the commonwealth games! There is no doubt in my mind that we couldn’t have done it without the new line up, it’s state of the art and much faster, everything works beautifully, it’s a totally different kitchen now”
Peter Borogna -Il Primo Posto Southbank Melbourne
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