Quality matters with Vresso’s Vrej Sabounjian

Quality matters with Vresso’s Vrej Sabounjian


Quality defines every aspect of Vrej Sabounjian’s endeavors and resonates throughout his Vresso Group. With five companies in Lebanon, four overseas, and a workforce of approximately 150 employees, the former MOI is a committed member of the Lebanese Industrialists Association, as well as the Chamber of Commerce, Industry and Agriculture. We learn more about Vresso’s activities and upcoming projects.


How does Vresso’s focus on precision shape the company’s values?
We started in 1942 and have not stopped evolving ever since. Being the second generation requires significant attention and focus. Experience has taught us that paying close attention to the needs of the market and our clients is crucial. We’ve put this into practice to maintain an excellent reputation and uphold quality.

How do you ensure that quality is infused into every aspect of your operations?
Quality is our primary concern across all our departments. Sabounjian Industrial is dedicated to crafting superior stainless-steel products, a commitment that upholds our reputation. We pride ourselves in collaborating with professionals to deliver the caliber of quality our clients seek, which is a standard associated with our name.
Our brand representation portfolio is meticulously chosen, reflecting our selectivity. We’ve earned praise for offering the best American and European equipment. We firmly believe that success emanates from quality, encompassing not just the products but also post-sales service, maintenance, and the standard of food prepared using our equipment in restaurant kitchens.

What expertise do you provide to food service professionals?
Our experience in food service and laundry equipment is not limited to a specific segment or to an individual brand. Furthermore, we provide advice to our clientele by providing them with new ideas and helping them develop new concepts. Vresso is a name that is valued throughout the region, as we emphasize standards throughout the entire scope of our services.

How do you tailor your solutions to meet specific requirements?
Usually, there are certain specifications from a client. What our team does is provide the necessary advice, which is directly related to careful study and consideration.
We are dedicated and specialized in providing the project requirements of any project with specific solutions. We do so by being detail-oriented while listening to our client’s needs and while studying project specifications. This is where our expertise also comes into play. We have been successful in implementing tailored solutions that we are proud and privileged to have provided in more than 56 countries in the region and international markets.

What are the latest trends and advancements in food service and equipment?
COVID-19 and its impact on economic events have taught us valuable lessons as an industry: the importance of upholding health, safety, and hygiene standards; rethinking utilities’ cost to operate; and being more environmentally aware.
As far as worldwide trends go, it really depends on the lifestyle changes in different countries and their effects on the hospitality business.

What projects do you have in the pipeline?
We have branches in several markets, and we’ve launched many projects in the Middle East as well as in Africa. Vresso International is currently present in these markets, and we have found clients in new destinations that are requesting our services and experience.


Website Icon png images | PNGEgg vresso.com

Website Icon png images | PNGEgg vressointernational.com


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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