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Simon Callus

Simon has over four decades of hands-on experience in the catering equipment industry. He has an impressive and extensive knowledge of all aspects of the industry, from equipment manufacture and supply chain processes to frontline operations. He enjoys an enviable reputation for expertise, attention to detail and customer care and satisfaction.

Simon’s career began with E.Coaney’s in Birmingham, part of the Staines group. Here, he built a solid base in light and heavy catering equipment. He gained invaluable experience, first in sales, then in estimating work on public and private sector projects. Simon enlarged his portfolio by setting up wholesale divisions, representing a large number of manufacturers selling to the distributor supply chain. Having cemented his reputation with Gerard Gambles, Simon inevitably went on to work with major manufacturers such as Falcon, Dawson and Meiko. He combined achieving high levels of customer satisfaction with a keen eye for business development. For the last fifteen years, Simon has worked as a senior business development director, working highly successfully with group and chain accounts, managing and driving business through the various supply chains.

He also has first hand experience of setting up an artisan café, wine and gin bar in the Midlands. Consequently, he is highly aware of the demands and challenges that operators face every day and the crucial importance of having the right equipment.

Rob Gibson

Rob Gibson is well known in the hospitality industry.

For over 26 years, he has managed the national accounts of two of the UK’s leading catering equipment manufacturers – Falcon and Lincat. Rob, therefore, has an understanding of the needs and requirements of busy commercial kitchens in chain businesses which is second to none.

His knowledge is not limited to catering equipment specification and sales. He also has hands-on experience. Having trained at the College of Food and Domestic Arts in Birmingham, he spent his early professional years establishing and running restaurants for the Forte organisation. During that period he was actively involved in kitchen design, planning and operation. He then ran his own catering company and restaurant, before moving into catering equipment sales.

Rob’s experience, combined with his in-depth knowledge of catering equipment and keen interest in meeting the customer’s every requirement, puts him in an unrivalled position to help chain kitchen specifiers, purchasers and operators achieve their objectives.