Frima hires new sales staff to cope with demand for multifunctional cooking equipment

Scott Hayward, regional sales manager for north east England & Paul Burrows, regional sales manager, Scotland

Frima UK has expanded its sales team in order to cope with what it has described as “rapidly increasing demand” for its equipment.

The firm has appointed Paul Burrows as regional sales manager for Scotland (above right) and Scott Hayward (above left) as regional sales manager for North East England and the Borders.

Frima believe both men have extensive experience of the catering market, having worked on both sides of the industry – as foodservice operators as well as in sales, with catering supplies companies.

It is hoped their knowledge of their respective sales areas will help to build close relations with Frima’s dealer network while establishing new ‘Cooking Live’ sites for the company’s demonstration programme.

Speaking on his appointment, Burrows said: “Scottish chefs have always been at the cutting edge in the UK culinary scene and they are already bringing Frima units into their kitchens to support their creativity.

“This technology delivers genuine flexibility for everyone, from Michelin Star chefs to canteen catering managers.  It’s a huge market opportunity and I look forward to working with Scottish dealers to deliver Frima solutions for their clients.”

Hayward said he was excited to be joining Frima at a time of expansion in the UK. He said: “It’s a product line that’s easy to get enthusiastic about – I’m looking forward to sharing that passion with existing and new customers, and creating strong partnerships with existing and new dealers.”

Frima UK managing director Graham Kille described the two men as “great catches” for the company.

He said: “Their appointments reflect the growth in sales for the VarioCooking Center in the UK – our business has increased by over 50%, year on year, for the past two years.

“More and more foodservice operators are looking at Frima to deliver the speed, multifunctionality, space saving, energy saving and quality results they need from modern catering equipment,” he said.

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