COEO at SMAHRT Toulouse 2026: Professional BBQ, Kamado & Fire Pit

From 25 to 27 January 2026, COEO was present at SMAHRT Toulouse 2026, one of the major trade shows in the Greater South-West dedicated to the professions of catering, hospitality, and food, bringing together thousands of chefs, caterers, restaurateurs, and outdoor cooking professionals each year in search of the latest innovations in professional barbecues, kamado, plancha braziers, and high-end culinary equipment.

But beyond the visibility offered by this unmissable event, COEO's presence at SMAHRT Toulouse 2026 is part of a deeper approach, that of going into the field, exchanging directly with professionals and confronting our equipment with the concrete realities of usage in cooking and events, in order to develop solutions that are perfectly aligned with user expectations.

COEO: a brand designed with and for outdoor cooking professionals

At COEO, the development of professional barbecues, high-performance kamados, plancha fire pits, and modular outdoor kitchens is based on a fundamental principle: the equipment must adapt to the chef's movements, their on-site constraints, and their performance requirements, rather than the other way around. This implies a user-centred approach based on the actual use and feedback from professionals.

This philosophy was fully confirmed during SMAHRT Toulouse 2026, where we were able to engage with a wide range of industry players, including chefs seeking precision and consistency, mobile caterers looking for robustness and mobility, independent restaurateurs wishing to invest in reliable and versatile equipment, as well as outdoor establishments seeking to combine design, efficiency and customer experience around the fire pit and wood-fired cooking.

Each of these exchanges directly feeds into our design work, as every expressed need, every observed constraint, and every analysed usage contributes to improving our products and enhancing the relevance of our offering.

How COEO supports professionals with high-performance cooking equipment

Equipment designed for precision, performance and consistency

The QUATRO M, our iconic kamado, has been developed specifically to meet the demands of chefs, offering exceptional thermal stability, great cooking precision, and complete versatility, allowing mastery of both slow cooking and grilling or smoking.

In parallel, our professional barbecue ALTO has been designed as a culinary tool that is both high-performing and aesthetically pleasing, capable of integrating into demanding environments while offering great power and excellent ergonomics for users.

Through these products, the COEO vision is reflected in clear principles, reinforced by feedback from the field:

a rapid temperature rise adapted to service constraints

cooking precision across all types of preparation

ergonomics designed from the real practices of chefs

durability allowing for intensive use in a professional environment

Solutions tailored to each profession in catering and events

One of the major lessons from SMAHRT Toulouse 2026 is based on the diversity of uses of the plancha, professional barbecue, and kamado, with each type of professional having specific expectations.

Gastronomic chefs primarily seek perfect consistency in their cooking and great versatility, while caterers prioritise mobility, robustness, and production capacity, and outdoor establishments expect equipment that is both high-performing and visually impactful to enhance the customer experience.

COEO positions itself precisely at this intersection, offering a complete range of professional outdoor cooking equipment, capable of meeting these various needs while ensuring consistent quality and a high level of performance.

Why SMAHRT Toulouse is a key event for COEO

Although SMAHRT Toulouse brings together more than 15,000 professionals from the sector, our goal is not limited to showcasing our products, but primarily consists of creating authentic and constructive exchanges with end users.

The main challenge of our presence lies in observing real practices, listening to the issues faced by chefs and caterers, and gaining a fine understanding of the constraints related to the daily use of a professional plancha, a barbecue, or a kamado in a real context.

Each interaction thus becomes a valuable source of feedback that feeds into our research and development, refines our technical choices, and strengthens our artisanal and functional approach to the product.

Moreover, the exhibition also serves as a strategic place for meetings and collaborations, allowing for the establishment of sustainable partnerships with key players in the sector, within a dynamic ecosystem where innovation is at the heart of exchanges.

COEO and the construction of the future of professional outdoor cooking

Through its participation in SMAHRT Toulouse 2026, COEO confirms its positioning as a committed player in the development of professional outdoor cooking, offering equipment that is both high-performing, durable, and suited to the real uses of professionals.

The objective is clear: to continue developing increasingly refined solutions in the field of:

• high-end professional barbecues
• high thermal performance kamados
• versatile and robust plancha fire pits
• innovative modular outdoor kitchens

These equipments are designed to support chefs in their daily demands, while allowing them to express their creativity in optimal conditions.

Conclusion: COEO, partner of chefs and fire pit professionals

COEO's presence at SMAHRT Toulouse 2026 demonstrates that the brand is not limited to manufacturing equipment, but positions itself as a true partner of chefs, caterers, and fire cooking professionals, by developing solutions tailored to the needs of the field and the demands of the market.

In a context where the restaurant industry is evolving towards more authenticity, performance, and customer experience, COEO establishes itself as a key player in the new generation of outdoor cooking equipment, capable of addressing today's challenges and anticipating those of tomorrow.

The year 2026 is shaping up to be a structuring step for COEO, and it is alongside professionals that we are building the future of fire cooking, plancha fire pits, and professional barbecues.