Monthly Archives: April 2016

🔢 Count On Us For Counter Intelligence 🎰

By | Company News, Food for thought | No Comments

We just set the new Multiteria counters at Facebook in NYC this week, and it was a joy!  I can’t remember ever before using that word to describe a day’s work in foodservice equipment. 

 

From the onset, this job flowed picture perfect (see perfect pictures below ).

 

After “unveiling” them, there was a constant barrage of drop-jawed fb team members, contractors, and building employees!  If this isn’t a grand-slam job, then there are none.

 

Thanks go out to all involved, from the initial presentation of the possibilities at a sales meeting, through Multiteria’s command of the design phase, and right up to the execution by the manufacturing team!

 

Pecinka Ferri is very grateful for a job well-done.


 

 

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http://multiteriausa.com/

 

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Facebook Counters

 

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IRINOX USA ANNOUNCES NEW HEADQUARTERS

Miami, FL, April 19th, 2016 – IRINOX USA is strengthening its market presence with a significant investment in a brand new 10,000 square foot facility in Miami FL. The new offices will serve as the headquarter for the entire North America region, enabling IRINOX to focus on and strengthen relationships in the US, Canada and Caribbean.

The new headquarter includes firs t-class facilities, with a state of the art training center (test kitchen) which will showcase the full suite of IRINOX solutions, a full parts inventory and 24/7 warranty service department

 


 


 

🎸 FCSI Nashville 2016 🎶

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We just got back from an extremely well-attended, professional conference in Nashville, TN hosted by FCSI, The Americas.

Relevant content,  a great venue, and industry movers & shakers added to the buzz surrounding a most successful event.

Key topics at sessions (and at the bar) centered around installation certification and the rapid integration of technology in the back of the house.

Richard Young of Fishnick showed us where some significant dollars are hiding in efficient equipment: energy savings, water savings, ventilation savings, food waste reduction, and labor reductions.  Their on-line calculators provide  easy tools for both FES&S professionals and operators to calculate the ROI of initial specifications – and replacement equipment .

Local area factory tours were hosted by their respective manufacturers, and visits to both the Listening Room & the Country Music Hall of Fame rounded out the week.

Nashville is a hot ticket these days, with 80-100 people moving into the area every day.  The skyline is dotted with construction cranes, and the recently completed high-rises built to house the influx.

Local fare – Hot Chicken, GooGoo clusters – now competes with an eclectic mix of ethnic and fusion eateries for the traveler’s and resident’s palates.  Music venues dot the Downtown, Gulch and Midtown neighborhoods with some of the most talented professionals and amateurs that you’ll ever hear.

Kudos to the FCSI Team for a successful and enjoyable conference!


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Foodservice Consultants Society International (FCSI) is the respected and truly professional organization of men and women offering design and management consulting services, specialized in the foodservice and hospitality industry, across the world.

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For more photos CLICK HERE


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Team MAFSI poses for a group shot on the FCSI 2016 stage


💦💧 Water, Water Everywhere 🌊🏊

By | Company News, Food for thought | No Comments

Often neglected, pure water is always essential to any successful foodservice operation.

Whether for beverage service, warewashing, or cooking applications, a newfound appreciation for water quality is emerging.

Steam cookers require rigid water quality standards.

Beverage and ice equipment will produce off-flavors (and hazards) if care is not given.

Maintenance costs will skyrocket if attention is not paid to water standards in sanitation in the dishroom and elsewhere.

There are several recognized methods for maintaining water quality. Issues such as turbidity, dissolved solids, and hardness must all be taken into consideration. In foodservice, chloramines can be the most worrisome of all contaminants.

Filtering too aggressively can lead to taste issues.

Join us in our quest for pure water


 

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