Restaurant barbecues

COEO at SMAHRT Toulouse 2026: when innovation meets the real needs of chefs

From 25 to 27 January 2026, COEO was present at SMAHRT Toulouse, the leading professional trade fair in the Greater South-West dedicated to catering, hospitality, and food-related professions.

But beyond the event, it is primarily a unique opportunity for COEO to go out into the field, listen to professionals, and compare our equipment with the concrete needs of those who use them every day.

COEO: a brand built with and for professionals

At COEO, we develop barbecues, kamados, fire pits, and soon modular outdoor kitchens based on a simple principle: the equipment should serve the chef's actions, not the other way around.

Our meetings at SMAHRT Toulouse have only strengthened this conviction.

For three days, we exchanged with:

• gourmet chefs in search of precision and consistency,
• mobile caterers who need mobility and performance,
• independent restaurateurs looking for reliable and versatile equipment,
• outdoor cafés and restaurants wishing to combine friendliness, design, and efficiency.

These exchanges directly nourish our work: every feature, every choice of material, every COEO innovation must meet a real need, expressed by those who cook for real.

How does COEO support professionals?

1. Develop tools designed for real performance

The QUATRO M, our flagship kamado, has been designed with chefs in mind: thermal stability, durable materials, versatility.

As for ALTO, our new professional barbecue, it has been designed as a tool for culinary expression, as aesthetic as it is powerful.

Our vision:

👉 devices that heat up quickly

👉 a usage precision for all cooking methods

👉 an ergonomics inspired by field feedback

👉 a durability allowing for intensive use

🧩 2. Create tailored solutions for each type of profession

The exhibition has shown us once again that each use is unique:​

• Chefs demand versatility and a consistent culinary output.
• Caterers seek speed, mobility, and robustness.
• The external establishments want visible, attractive, and high-performing equipment.

COEO positions itself precisely to meet these needs, with a range designed to cover all formats of professional outdoor cooking.

🟧 Why our presence at SMAHRT is key for COEO

Although the SMAHRT brings together 15,000 professionals from the sector each year, our aim was not just to showcase.​

What we have come to seek above all:

✔️ Authentic land exchanges

Observe the practices, listen to the frustrations, understand the constraints of daily life.

✔️ Feedback to improve our products

Every conversation feeds our R&D.

Each observed use reinforces our artisanal and technical approach.

✔️ Future collaborations

The exhibition allows for the forging of strong connections with local stakeholders, in a context where 95% of exhibitors generate new business contacts.

For COEO, these meetings structure our vision and reinforce our positioning:

to create the most reliable and suitable professional culinary tools for real-world use.

🟧 Conclusion: COEO is developing the future of professional outdoor cooking

Our presence at SMAHRT Toulouse confirms that COEO is not just a manufacturer:

we are a trusted partner for chefs, caterers, and establishments that want to offer high-quality, controlled, aesthetic, and efficient outdoor cuisine.

Thanks to the discussions at the exhibition, your feedback, and your needs, we continue to develop:

• high-end professional barbecues
• robust and precise kamados
• versatile fire pits

2026 will be a key year, and we are happy to build it with you.

​

Toulouse