Crepe Cuisine

Over 30 years ago Ron Inglis started off his Crepe Cuisine journey by making crepes with hot plates at fairs and festivals, such as Glastonbury. With this being only a seasonal venture, Ron returned to selling frozen crepes to well established restaurants for the remainder of the year. From here he started to look at how he could expand his business through purchasing machinery, visiting France to study their method of production. Step by step Crepe Cuisine was built up from the ground.

The company found that the demand from the customers was there, but it was the distribution of their products that was the real issue. This meant that Ron found himself selling his products to the distributors alongside the end users. This allowed the company to secure their first major contract with Trusthouse Forte, supplying products to their restaurants. From this the company found out how quickly the industry changes and that constant product development needed to be at the forefront of the businesses ethos.

With Crepe Cuisine working with an array of high profile names, such as Waitrose and Marks & Spencers, they contacted Dawsongroup Temperature Control Solutions (DGTCS) in regards to needing Blast freezers and a two-bay complex Coldstore. With flexibility being crucial for such a time-sensitive contract, DGTCS was able to work efficiently with Crepe Cuisine providing the units, fast.