Monthly Archives: August 2017

ūüĆÄ Changes Blowin’ in ūüĆÄ

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“The only thing that is constant is change”¬†Heraclitus once said.¬† You have certainly taken notice that disruptions great and small are occurring with an ever-accelerating frequency, rendering a new normal¬†on a¬†daily basis.

2017 will go down as one of those seminal moments when the world has rebooted.  Foodservice is not immune from the effects of this renewal.

Mergers and acquisitions, career detours, new alliances, and the ever-morphing supply chain are symptomatic of seismic shifts in¬†the lives and livelihoods of the denizens of HoReCa (Euro-speak for Hotel, Restaurant and Catering –¬†AKA “foodservice”).

The very notion of “food away from home” – as the US government defines¬†what the industry does¬†–¬†is being challenged.¬† Fortunes will be made and lost in the ensuing years as the industry re-aligns.

Buckle in for a bumpy ride as the opening salvoes of the campaign hit their early targets.



Please note that Jason Kellish has left his position with Pecinka Ferri Associates.  We wish him all the best in all of his future endeavors.


Hospitality Glass Brands have opted to utilize a factory-direct approach in the New York Metro market, and thus ends our affiliation with them.


Blendtec and Lancer will be restructuring.   

  • ¬†Blendtec will again¬†handle all sales and service for North America and all International not outlined below.

  • Domestic purchase orders again will now need to be made out to Blendtec

  • Lancer¬† will handle all sales and service for the UK, Europe, Middle East, Africa and Australia.

  A special pricing promotion has been offered to herald in this change!


MagiKitch’n has streamlined their outdoor cooking equipment product¬†lines. MagiCater and MagiKitch’n fryers will be the only “al fresco” product offerings now going forward.


ūüĆé Globe Trotting For FSE ‚úą

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The foodservice equipment and supplies industry is truly  global!  Many of the products in use every day have their origins overseas.

Hailing from just about every corner of the globe (and not¬†just from China, the “world’s factory floor”) non-food items work their way daily¬†through¬†the supply chain.

Countries that one may not immediately associate with the E&S trade are now key suppliers.

Heaters from Australia, dinnerware from Bangladesh, Combi Ovens from Denmark, dishwashers from Spain, and carts from Turkey are but a few of the offerings.

Traditional trading partners in Europe have upped the ante by providing ever more sophisticated versions of standard kitchen equipment and front of the house serving items.

International trade shows draw ever larger crowds, while domestic events struggle for attendance.

Entire support structures have emerged here in the US to facilitate this deluge.  Talent search firms, warehousing, parts and service suppliers, marketing consultants and others specializing in international commerce have established themselves stateside.

Formerly, foreign exchange rates and labor costs dictated the origin of goods.  These still play a part, but overseas companies regularly use financial hedging mechanisms to level out their costs.  Exporting is vital to those entities fabricating in areas that can not support their production domestically.

A typical path for a foreign manufacturer to penetrate the American market is to first establish a relationship with a US-based competitor to supply them with unique product under a branding agreement.

Subsequent to any successes, a non-native factory will then create a trading company, outsourcing much of its infrastructure.  Only after these phases are humming along will the brand fully embed itself on our shores, directly hiring personnel and occupying brick & mortar.  In some cases, local manufacturing will also supplement the imported product.

Beware: not all products are alike.  Manufacturing standards vary widely worldwide.  Codes and requirements are anything but uniform across the globe.  Buyers must take into account after-sale issues.  Merchandise longevity and serviceability should be considered paramount.

The world has gotten smaller, and yet more complicated for the E&S specifier.


Chef Beau MacMillan and his Henkelman – Elements

 


http://www.henkelman.com/usThe New Jersey Chapter of the Association For Healthcare Foodservice won the inaugural “Chapter of the Year” award at last week’s conference.

The annual event, this year held in the Washington DC suburbs, features a tradeshow, culinary competition, silent auction, education, motivation, and networking!

 


Our area was well represented with strong attendance by the New York chapter, leading the way with culinary innovation, cutting edge facility design, and innovative meal delivery systems.


 


ūüďź Technically Eating ūüćī

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Have you noticed the steady integration of tech into foodservice equipment?

Many leading manufacturers are offering new and/or improved appliances such as¬†Carter-Hoffman’s Garden Chef, Henkelman‘s Vacuum Systems; Irinox Blast Chillers and Shock Freezers, Perfect Fry, and so many others.

Whether it’s robotics, AI, IOT or even on-board video, prepare to be wowed by¬†the latest innovations coming out of the engineering departments.

Gratefully, many of the new iterations are not just gee-whiz marketing ploys, but truly serve a function.

Better flavor profiles“, “untraditional locations“, and “hyper-local availability” are now added to the benefits promised by past innovations such as¬†“ease of use”, “increased productivity” and “lower food costs”.

Visit us soon at our newly completed kitchens in the Fairfield, NJ Culinary Center to experience firsthand the disruption in food equipment.


The Multiteria Expandable Counter is a great way to add revenue-generating opportunities and increase traffic.



‚öď HEAVY Duty ūüĎģ

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Meaningless superlatives abound in the marketing sphere, overused until they no longer have any impact. The one that you’ll hear over and over in foodservice equipment is “heavy duty”.

Just what does that mean?  Nearly everyone will have a different understanding of this now-hollow descriptor.

Is it metal gauge? Motor size? Will “good enough” be good enough? Is the product fit for your purposes, will it last reasonably long, will the manufacturer fix it breaks?

When purchasing (or specifying) kitchen wares, most folks need a benchmark against which to measure quality.  Advertiser-sponsored trade journals do occasionally attempt to establish value hierarchies.  Specifications often belie nuances in equipment differentiation.

Operators and specifiers often must rely upon the integrity of suppliers to distinguish between “good, better, and best” offerings.¬† Bear¬†in mind¬†that greater quality units might not be appropriate even if the¬†budget permits its inclusion, just as lesser quality pieces shouldn’t be the automatic default selection¬†because they are cheaper.

The price/value continuum is further complicated by transactional purchases, where little or no expertise is exchanged.   Here, differentiation between vendors should be a critical factor in the selection process.  Often, sadly, it is not.

Clearly then, “Heavy Duty” is in the eye of the beholder.¬† We submit that a trusted expert¬†supplier¬†must be¬†a key component in the value equation.

The heavy duty rule: Caveat Emptor (Buyer Beware)!


 


 

  • Marsal has a large selection of ready-to-ship ovens in stock!¬† Call us about our end-of-summer freight special.

  • Robert Watson has joined Lakeside as the new Eastern Regional Sales Manager.

 


If you haven’t checked out the beautiful Torino‚ĄĘ Collection from ITI, now is a great time! This elegantly designed coupe-shaped dinnerware collection adds sophistication to any table setting! New for 2017 are the stacking plate options – the clean lines of the stacked plates are perfect for your small plate/Tapas-style dining presentation. Available in 5″, 73/4″, 9″ and 101/4″ diameters, Torino‚ĄĘ covers all your plating needs. Be sure to contact your local ITI Sales Representative for additional information about Torino‚ĄĘ today!

 Download Our Catalogs!