All posts by Joe Ferri

⏳ Time Passages ⌛

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History (repeats itself) History.

Since 1972 Pecinka Ferri has been providing Equipment and Supplies solutions to the foodservice industry.

We are in good company!

The year was 1848.

James Polk was the 11th president of the United States.

Gold was discovered in California.

And Gardner S. Blodgett built his first oven for a local Vermont tavern owner.

Things would never be the same in California … or the foodservice industry.

Today, Blodgett is the leading manufacturer of commercial ovens in the world.

Restaurants, fast-food chains, hotels, hospitals, institutions, small businesses and large corporations alike rely on the Blodgett name.

In fact, our ovens have been in demand overseas since the late 1800s – long before global markets and international trade became the focus of our modern world.
Despite widespread success (or maybe because of it) Blodgett has never strayed from its original goal or its roots.

Blodgett is located in Burlington, Vermont – just 1-1/2 miles from where the company founder and namesake forged a cooking revolution in cast iron over 150 years ago.

And while the times and foodservice needs have changed since then, our commitment to building the best remains the same.

Better from the start

Since 1949, Server has helped foodservice operators everywhere find smart, efficient and sustainable ways to serve fresh food, better.

It began at the movie theater, where operators needed an easier way to melt and serve butter for their freshly popped popcorn.

We went to work, designing the industry’s first automatic butter warmer and dispenser.

Building on our success at the movies, we continued to work with foodservice operators to develop progressive dispensing and point-of-use equipment that solved their everyday serving challenges.

Honesty and integrity helped nurture each new relationship, while reliable products and personal service kept the business growing. More

The company’s strong roots in European culture have shaped the development of a premium brand that is now a household name all over the world, from its foundation in 1748 to the present day. Villeroy & Boch is now represented in over 125 countries with its Bathroom and Wellness and Tableware products. The group’s headquarters is the Old Abbey in Mettlach in the Saarland region of Germany.

Jean François Boch, the third generation of the Boch family, purchased the Benedictine abbey in 1809.

☀🌞 Al Fresco 🍹🍗

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You thought that Al wasn’t going to return didn’t you!  Well he’s back.  Al Fresco (dining) is alive and well and coming to a patio near you.

Now that the weather’s finally broken (it IS June, after all) you can anticipate long nights outdoors under the stars dining and entertaining.

From casual table settings, to outdoor cooking, to portability, together we’ll craft the solutions for memorable experiences.

We look forward to seeing you enjoying the great outdoors.


Our 2017 garden is in at the P-F Culinary Center

The New gas test kitchen is open for business too!

MagiCater Season is upon us.


The MagiKitch’n Outdoor Oven

Much more than just a pizza oven, the MagiKitch’n oven has countless recipes and is beoming one of the most coveted products in the MagiKitch’n outdoor line.




📷 Snaps from NRA 📷

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The NRA Show in Chicago ended on Tuesday.

Please share this if you are happy to have attended (or not), but happier still to be home!

23 enlightened manufacturers (those that choose Pecinka Ferri to represent them in Metro NY/NJ/CT) were amongst the many exhibitors at this year’s industry gathering.

As expected,emerging trends were spotted on the show floor:

  • Take out & mobile ordering
  • Farmhouse themes
  • Desserts back in vogue
  • Craft beverage (i.e Nitro Coffee, hand-made brews, etc)
  • Dining as an experience
You’ll be hearing a lot more about what’s on the foodservice horizon in the coming weeks.


Check out the slideshow!

NRA 2017

Links to our Factory Partners (that exhibited at the show):




Congratulations to Steve Spittle who has now been named President of Blodgett, Marsal & Market Forge in addition to his responsibilities as President of Pitco, MagiKitch’n, Anets and Perfect Fry.

Additionally, Mark Easterday has assumed the role of VP of Sales & Marketing for the combined organization.

Bethany Trombley will be regional manager for all of these brands in the metro market.



🍦🍨🍧Guess What Time of Year it is 👓👣👙

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If you guessed that it’s swimsuit season, you’d be right (almost).  It is, in fact, the time of year when young men’s (and women’s) thoughts turn to… Gelato!

As I am writing this on Earth Day 2017, my thoughts turn to incredible frozen desserts that can be made from natural and sustainable ingredients.

Take a tour of the latest in cold treats and how we support them:

How Gelato Is Made, Served and Displayed

Gelato. The more glamorous and mythical cousin of American ice cream. We’ve already explored the differences between gelato and ice cream, but what about gelato itself? Let’s take a look at how gelato is made, served, and displayed.

Irinox technology keeps your ice cream better. Ice cream comes out of the batch freezer at a temperature of -7°/-9°C; at this point it still contains 30% water, which is responsible for rapid aging. If the ice cream is placed in the window at -12°C or kept at -18° without shock freezing, the water congeals slowly and forms macro-crystals that ruin the structure. In just a few hours the ice cream will lose creaminess, volume and the typical flavour of freshly made ice cream.

MultiFresh or the EasyFresh blast chiller are used to shock freeze at -18°C or -12°C; the water in the ice cream is transformed into micro-crystals that maintain initial quality intact and do not ruin the structure. After shock freezing the ice cream can be kept at -18°C or -12°C so that a stock is always available in the exclusive Irinox Cp Multi or N’ice holding cabinets, or at -12° C in the window ready for retail.



  • Increases the duration of preserved ice cream;
  • Reduces production costs;
  • Cuts energy consumption;
  • Flavours always available for display;
  • Manages peak periods and unexpected demand;
  • Reduces overrun losses;
  • Plans production;
  • Increases the assortment to offer customers (chocolate, mousse, ice cream cakes, semifreddos);





The ice cream comes out of the batch freezer at -7°/9°C and must be taken as rapidly as possible to a window display temperature of -12°C; if the basin is placed directly in the window, slow freezing causes a loss of volume and the creation of macro crystals that damage the quality of the ice cream.

Only MultiFresh has a cycle dedicated to ICE CREAM freezing at -12°C that rapidly takes it to a temperature of -7°C to -12°C, making it immediately ready for retail.  The ice cream preserves overrun and maintains its texture and quality.

Ice cream cone dispensers and organizers are available for countertop and surface mounted dispensing applications in a variety of dispensing mechanisms, material specifications and product configurations.

📋 Management by George (Jetson) 🚀

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You know what really pushes my buttons?  A bad case of forward-itis, that predilection to impulsively kick-the-can down the road.

Most of us know in our hearts that simply forwarding an email doesn’t really constitute managing people. Copying all, or dictating an administrative fiat can no longer substitute for a well-defined strategy.

Even though, like George Jetson in the cartoon, it sometimes feels like our only role in the management process is to simply press the keys on a computer.

READ MORE (Opens in new window) TFS

The SuzyQ Cart debuted in Metro NY at our Culinary Center last week and then showed up at the ANFP Conference in Princeton.

The SuzyQ system

Chef Nick and Marsha Diamond present “resident choice”.

Attentive audience in our conference room

Works great for dim sum too!

Advance Tabco cautions us to ensure that all electronic correspondence including orders was received as they have continued to experience email outages last week.

June 1st Price Increases headed your way:

  • Anets
  • Hatco
  • MagiKitch’n
  • Pitco

🌂 April Showers ☔

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April Fools: Q1/17 is over, and we are closing in on the first 100 days of the new administration!

How have you fared in the “new – new normal”?


Springtime has us all thinking about rebirth.  Planting seeds is a great business analogy, but reality dictates that we constantly reap as well.


The recent rainstorms remind us not only of their cleansing effects, but so too of the limits of our control.


Everybody complains about the weather, but nobody does anything about it!” – Charles Dudley Warner


We must, however, control the things that we can.  It is in this spirit that we point to some new offerings:



Bring the garden in to your kitchen with GardenChef herb and micro green growing cabinets.  These cabinets allow you to make the freshest presentation ever by growing where you cook!

Henkelman is back!

Pecinka Ferri has once again secured the exclusive representation rights in metro New York for the world’s premier line of professional vacuum packaging equipment.


Henkelman Boxer 42 Vacuum Packager


New Low Profile Back Bar Coolers by Continental Refrigerator


Tuesday, April 4, 2017
1:30 PM-3:30 PM

🏨 Patient Foodservice Choice 🍎

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Have you heard?

New Federal Rules that took effect in late fall 2016 have impacted how facilities offer nutrition services to their residents.

Centers are now required to provide “person-centric” care, with their populations now granted more say in the many alternatives for their lives, not the least of which are their meals!

Nursing homes, in particular are mandated to provide their residents the power to select from an array of food choices.

This, in turn, presents challenges for the foodservice and nutrition teams for both selection and delivery.

Lakeside has rushed into the void created, with a new offering: the Suzy Q Cart.

It will have its NY/NJ area debut on April 4th at our event (which you are welcome to attend):


Tuesday, April 4, 2017
1:30 PM-3:30 PM







Please Note: Advance Tabco had internet connectivity issues this past week, which have now all been resolved.  If you have sent orders in, please ensure that they all have been received.

Chef Nick’s been baking this week. Odds are, that he’ll be baking next week too… Lovin’ our new Doyon Artisan Deck Oven – come and see it and taste for yourself! Click on photo for more pix.



Food Porn gone wrong





🐰 March Madness ❄☀

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The show’s over! Check out a few photo’s from the festivities (link below).


A guest editorialist tells MAFSI members (and anyone who’ll listen) the difference between price and value.


Then, come see what Chef Nick has been up to in the kitchen.


Progress continues on our main kitchen at the Regional Culinary Center. We are looking forward to having you visit us.


Next week, we’ll delve into the implications of new rules for patient dining in healthcare as a prelude to our next event:


Tuesday, April 4, 2017
1:30 PM-3:30 PM


CLICK for Lovely Pix from the IRFSNY 2017

I found it cheaper on the internet!

One man’s take on the value of shopping

Here’s a peak at what chef Nick has been up to with his new toys…


The Doyon Artisan Deck Oven is a small footprint electric oven specifically designed for crafting old-world product in a foodservice environment.