What specific benefits does Synergy Grill offer for hotel and restaurant kitchens?

Justin Cadbury: Our grills operate on the principle of thermal mass: a ceramic cooking surface stores energy and releases it evenly as radiant heat – much like a charcoal barbecue, only in a more controlled way and without an open flame. When fat comes into contact with the hot ceramic, it is atomised: the solid components burn to ash, the moisture evaporates and returns to the food as steam. This keeps the meat juicy, produces less smoke, and eliminates the need for grease drippings that require laborious cleaning with chemicals. In addition, an air vortex – our patented Vortex System – ensures that the fire burns cleanly and efficiently. The result: perfect barbecue flavour with significantly lower energy consumption.

Operators benefit from significantly lower running costs. Kitchen staff are exposed to less heat stress and the air is clean. And guests notice the difference straight away on their plates: juicy meat, rich flavour and consistently perfect results.

Sustainability plays a major role in this. How exactly do you put this into practice?

Justin Cadbury: Our grills use up to 60 per cent less energy than conventional professional appliances. This not only reduces operating costs, but also minimises the significant environmental impact of commercial kitchens: each grill can save over 10 tonnes of CO₂ per year. This represents a significant economic advantage for businesses, particularly at a time of rising energy prices.

Furthermore, we pay close attention to the materials we use. We use locally sourced and recycled metals, such as old engine blocks, and our devices themselves are 95 per cent recyclable. We pack our products in recycled wooden crates; we are also optimising our shipping routes and gradually reducing the amount of packaging we use.

Service life is also an important factor: our modular appliances have a service life of up to ten years. We take back faulty barbecues, and the components are recycled. Even returned goods are channelled into the circular economy: we use ceramic residues for floor coverings and old pallets in our building structures.

And what about the guests? Do they notice the difference as well?

Justin Cadbury: Absolutely. Our technology produces a unique barbecue flavour. Steaks stay juicy, and not only is the heat perfectly controllable, but – unlike other barbecues – it’s evenly distributed, which is a real advantage, especially at peak times. We keep hearing that the meat comes out ‘just right’ and is more flavourful. So sustainability and enjoyment go hand in hand.

You’ve just organised your first barbecue in Germany. What other plans do you have for the German market?

Justin Cadbury: Germany is a key market for us. Our first grill has been installed at the Midtown Grill in the Marriott Hotel Berlin – a hotel renowned for its excellent steaks. There, day in, day out, we can see how our technology works: lower energy consumption, cleaner air in the kitchen, and juicier steaks. We want to build on this and roll out the technology to more hotels and restaurants across Germany, because we’re convinced that it delivers real added value here – both environmentally and economically.

What does the partnership with GreenSign mean to you?

Justin Cadbury: GreenSign has a strong voice within the industry when it comes to credible sustainability. For us, it’s important to work with partners who want to bring about real change – not just a green label. This community gives us the opportunity to showcase our solutions to precisely those people who are taking responsibility for sustainable hotels and hospitality.