economical and ecological, the reconditionn material is invited in the kitchen

Guaranteed second-hand equipment attracts catering professionals. A sensible way to save money while preserving the environment.

What happens to old professional kitchen equipment? “Until now, there were occasional artisan actors, who sell in warehouses or via Boncoin. Every year, 30,000 tonnes of professional catering equipment are dumped in France or exported to Eastern Europe or Africa. However, at least half could be reconditioned, which will save more than 68,000 tonnes of CO2 equivalent and create more than 2,000 jobs, including in insertion. “finds Bastien Rambaud, co-founder of Vesto. In April 2020, the young graduate of HEC and Ferrandi College, associates two engineering friends (Anne-Laurne Harmel et Wilfrid Dumas), is plunging into an untapped market, that of the reconditioning of this professional equipment. The start-up, based in Seine-Saint-Denis, a company in the circular economy and the ESS (social and solidarity economy), aims to extend the life of these equipments.

To do this, it buys equipment from France as a whole. “We stock up on restaurants, canes or communities, during a renovation, a takeover goodwill, or before a bankruptcy judgment for example. Our criteria? Only well-maintained, well-maintained, less than twenty-year-old hardware. ”, details the contractor. The hardware is diagnosed and then reconditioned (technically and aesthetically) or dismantled. It is then resold on or through cooks. Cold, hot, laundry, bakery-bakery… The offer is extensive, with the exception of the cold dport group and hoods.

Up to 70% of the economy

The young shoot, which already has more than 250 customers, is as much about food trucks as it is about chains or beautiful tables. For example, Bioburger, a 100% organic fast food brand, has equipped itself with refurbished Hobart dishwashers for its restaurants in Lyon and Strasbourg. “Reuse goes with our values ​​and the DNA of our brand. We were reluctant to use second-hand equipment. The refurbishment is much more reassuring: there is a six-month warranty and after-sales service. ”mention François Og, Director of Bioburger Development. And Bastien Rambaud slipped: “Less than 5% of place machines have breakdowns, compared to 3% for new products ”. Another advantage: reconditioning makes it possible to achieve substantial savings. Vesto thus offers reductions ranging from 30% to 70% compared to the new one (depending on the age of the equipment).

So in its next restaurants, Bioburger goes ”try to make the most of the reconditioned hardware when possible ” : „L’idal would be a pass to 100% reconditionn, it can be more complicated to find the rfrences that are used in restaurants. We have about 15 references in the kitchen for the equipment, and they are not necessarily available at Vesto when we need them. ”, remarks François Og. Vesto does not have a catalog or equipment customization service. On its side, the gourmet restaurant Ortensia du chef Terumitsu Saito, opened last January in Paris, has chosen to trust Vesto to equip part of its laboratory (cold storage equipment, electric wine cellar…). “For the lab part, the second hand is ideal. On the other hand, for the cooking part, everything is new, high-tech and made to measure ”Note Romain Simon, director of the establishment. “Two-thirds of the customers just buy a machine, and one-third come to do all their cooking, with the help of a cook, mixing new and refurbished. It will depend on the requirements and needs of everyone. ”, observes Bastien Rambaud. A real change of mentality.

#dressing #sustainabledevelopment #material #kitchen #recondition

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