Who uses Spring USA Cookware and what do they have to say...?


Les Stevens talks about our Spring USA Communal Table

"Our restaurant was designed to be welcoming and the Spring USA Table fits with our over all feel. Being on the east coast of Canada, we really enjoy gathering together and enjoying great food and beverages.

We currently use the table for Breakfast buffet, reserved seating up to 8 ppl., custom dinners utilizing the burners below and food demos.

Guests are awed when they realize the technology. I will remove a pan that is boiling water and place my hand on the spot where the burner is. Very much impressed. The look is sophisticated and simplistic at the same time.

The fact that it is not just a piece of furniture and the technology. I have witnessed a couple of our servers talking to guests about the table." -Les Stevens, Executive Chef, Delta Halifax, Canada
Chef Klaus Lotter talks about our Bella Cook & Serve Ware line.

"The look and style are unique for any other induction serving pieces I've ever seen. They hold my food hot on buffets and are a breeze to keep clean!" -Klaus Lotter, Executive Chef, Doubletree Hotel Chicago - Oak Brook
"With Spring induction cooktops and air filter, I'm able to cook extremely fast and efficiently, cleaner, safer, and less expensively than using alternative heat sources,"Click here to see the whole article -Chef Anthony Arbeeny of the Grand Hyatt New York
"it’s great for keeping pastas and stir fries the right temperature, and you don’t have to worry about flames on the tablecloths."..."It is great for omelet stations, because you can set the temperature, and as soon as the pan lifts it shuts off so no energy is wasted" Click here to see the whole article -Karim Lakhani, Senior VP of food and beverage procurement for Merritt Hostpitality
"When you buy quality, you buy only once. Spring cookware can last a lifetime! Spring offers great quality at reasonable prices." -Randy Zweiban, Executive Chef/Owner, Nacional 27, Chicago Ilinois
"The even heating of Spring cookware avoids scorching. It is great cookware, even my wife is happy with it!" -Yves Roubaud, Executive Chef/Partner, Shaw's Crab House, Chicago Ilinois
"To ask your staff to five their best, you have to give them the best tools. That's why I buy my cookware from Spring USA." -Dominique Tougne, Chef/Partner, Bistro 110, Chicago Ilinois

Alfred Hammond, Dir. of Operations; Anthony Hartwell,Executive Chef; and Bill Cornelison, Executive Sous Chef with Spring's Convertible Induction Buffet System
"Our closing rate (on banquet sales) has gone up 20 to 30 percent since I brought in this equipment." - Alfred Hammond, Director of Operations, Marriott Hotel Irvine, California
"My chefs prefer to use Endurance cookware from Spring! It doesn't warp like other aluminum pans." - Francois Sanchez, Chef-Owner, Granada Restaurant in Geneva, Illinois with Spring's Endurance line of cookware
- Jean Joho, Chef-Proprietor, Eiffel Tower Restaurant at Paris Hotel in Las Vegas, Nevada with Spring's Brigade line of cookware
- Sebastien Cannone and Jacquy Pfeiffer, Co-Owners, The French Pastry School in Chicago, Illinois with Spring's Mr. Induction® ranges and Brigade line of cookware
- Thomas Spoor, Executive Chef, Horseshoe Casino in Hammond, Indiana with Spring's Convertible Induction Buffet System

Miladys Fragoso, Manager, Sweet Tomatoes restaurant in St. Charles, Illinois with Spring's Mr. Induction® ranges and Vulcano line of cookware
"Garden Fresh Restaurants have chosen Spring Mr. Induction® cooktops." - Cindy Decker, F&E Buyer, Garden Fresh Restaurant Corporation