Monthly Archives: April 2018

🍴 People Who Feed People 🍴

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People Who Feed People
by Joe Ferri

There’s a certain nobility in the foodservice industry that often goes unnoticed.

Most take for granted the things that folks in the industry do day-in and day-out to nourish and sustain the populace.

In a far corner of one of the largest private employers in the country reside the vendors who make all of this possible.

Kudos to the supply chain personnel!  It is the coordinated efforts of millions that make it all possible.

Equipment and supplies is no small part of this herculean effort!  Designing, building, and supplying the establishments that serve the masses requires a special skill set.

Arcane knowledge, work ethic, flexibility, and a can-do attitude all play a part in creating and maintaining commercial (and “non-commercial”) kitchens, serveries, dining rooms and whatever venues serve food away from home – and increasingly, food delivered to the home.

Hug a foodservice professional today!  Don’t they deserve the recognition?


 


The Globe 3600N Slicer will be retired on June 1.

Due to the current two week lead time, we will not accept any orders for the 3600N beyond May 18!


Did you know?….

1.  A Strawberry isn’t a Berry but a Banana is.

2. Avocados and Watermelon are Berries, too.

3. Cashews grow on Trees like this:cashew

 

4.  And Brussels Sprouts grow in long stalks like this:Brussels Sprouts

5 Chocolate Milk was invented in Ireland.

6. Ketchup used to be sold as Medicine.

7. Carrots were originally purple.Purple Carrots

8. McDonald’s sells 75 Hamburgers every second of every day.

9. Yams and sweet Potatoes are not the same thing.

10. Ripe Cranberries will bounce like rubber balls.

👪 People Who Need People 👪

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Ed

Test Kitchen

People Who Need People
by Ed Pecinka

It was a fellow New Yorker, Barbara Streisand, who made famous the phrase “People Who Need People” some fifty years ago when she performed this hit song while starring in the movie, Funny Girl.

As we have come through the first quarter of 2018, this phrase has permeated virtually every conference and industry event I have attended while I find it becoming part of my daily dialog, as we all strive to position ourselves in the ever-changing distribution supply chain.

Whether it be listening to presenters from Amazon alongside our NAFEM partners at the MAFSI Conference, speak frankly about future E&S fulfillment or the open dialog and panel discussions with foodservice operators and design consultants, speaking about their wants and needs now and in the future at the SHFM Critical Issues Conference, it has become very evident that although the “transaction” process may change, people still buy from people.  They want and need relationships, they want and need trained professionals that can provide them solutions, before, during and after that transaction.

I have been enlightened.   I am excited to see the increased interest in “suppliers” looking to become the “trained, professional solution providers” the market is clamoring for. Our training center has been buzzing with interest.  Come join us!

In the foodservice world, “People definitely need people”.  Make sure you are positioned, networked, and trained to provide the value that will make you among “the luckiest people in the world


 

Station-Creation_Bloody-Mary

Station Creation can be tricky, but sometimes beginning at the end is your best bet. What do we mean by that?

Read the full blog here!

The Globe 3600N Slicer will be retired on June 1.

Due to the current two week lead time, we will not accept any orders for the 3600N beyond May 18!Globe Logo


People Need

🔢 Counter Man 🎰

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What was your first encounter with foodservice? For me, the corner candystore/luncheonette and the pizzeria right across the avenue, in the Brooklyn neighborhood of my youth, left lasting impressions on the fertile mind of a 1960’s pre-teen. The elements that stuck out were those damn counters, blocking the sight of an inquiring pint-sized customer. A great wall of plastic laminate barred me from all of those mysteries on the other side.

Pizza Counter

Later, as I “matured” to an adolescent, I was privileged to have apprenticed with my (much) older brothers-in-law in the soda fountain and refrigeration trade. I was finally able to pierce the veil of secrecy and peek behind the curtain, to enter the world on the other side of the counter. In many cases it wasn’t a pretty sight! I now knew what they were hiding. This then, lead to my “lifer” status in foodservice equipment and supplies creating, repairing and/or replacing much of the counter-stock in the tristate area.

 

Multiteria CounterWhat makes the foodservice and the hospitality industry such a different experience than staying at home? Of course, food and service will always remain integral components of any successful operation, but what touches many of us most often is the theatrics. Good FOH (front-of-house) design and execution can make the difference between just a plate of calories and a real memory. In venues as diverse as quick-service, fast-casual, buffet and cafeteria, the foodservice counter defines our first impressions.

 

Counter intelligence dictates that all design elements come together when laying out a new space. Visual appeal, utilitarianism, merchandising, space allocation, and security must all be considered when developing a plan. Asking “who, what, when, where, and how?” will set the course. How often, however, do we ask “why”?layout

Having lived long enough to have seen “straight-line”, “scramble”, “grab-n-go”, “feature station”, and now the “mixed-use working space”, and all of the varied permutations therein, I can attest to some universal truths.

 

 

Food must be fresh, maintained at the proper temperature and humidity level, and lit properly. It must be eye-appealing and presented at a height that is convenient for the server (if there is one), as well as the patron to both see it and access it. It must be safely protected while not impinging on any of the aforementioned.

food displayThe fixtures must be sturdy enough to withstand the rigors subjected to it in foodservice: extreme temperatures, moisture, as well as the physical abuse meted out in high volume operations. Most importantly, the foodservice counter must become one with the space blending in to its environment seamlessly.

Count me in when surveying or touring a good cafeteria installation. I’ve been enamored with the foodservice counter since childhood. I’ve designed and built them, demolished them, imported them, played behind them, made cappuccinos behind and served customers over them, studied them in Greco-Roman ruins, and sold them to many of you reading this (despite counter-offers). JoePompeii

It may seem counter intuitive, but the salad bars, cold tables, hot tables, steam tables, bain maries, frost tops, condiment stations, cashier stations and the like continue to exemplify our notions of hospitality and foodservice, and will continue to do so for the foreseeable future. You can count on it.

 

 

 


AdvanceSneezeGuard


Multiteria Inspiration


DispenseRiteGoodies

Find these and more at a well-stocked dealer showroom!


🌋 Hot & Cold in April ❄

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The SHFM 2018 Critical Issues Conference took place at NYU this week.

Audience members (operators and vendors) were polled to determine what forces are at play in shaping foodservice designs going forward.

In the second of the two sessions an expert panel of consultants then parsed these challenges, offering us a glimpse into the future, as they see it.

Clearly, disruption is at play in the hospitality-at-work silo.

We’d be happy to have you consult with the Pecinka Ferri team for further info on E&S solutions to the challenges faced in foodservice.

 


Coming soon to Pecinka Ferri’s Culinary Center:

MIBRASA Charcoal Ovens! 
Join us in May for our kick-off cook-off!

Mibrasa Logo



Mr Shiskers