🔢 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.





Multiteria Inspiration


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

❄ #pfchills ❄

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We’ve got it down COLD!

Just chillin’ with our reefer(s).CoolCat






Now NSF approved!  More models in our portable bar line!

– 884 – 886 – 887 – 889-20 – 76884 – 76886 – 76887– 76889-20 – 76150 – 76200


Affordable, high-quality lead-free crystal stemware?
ITI has the perfect option for you – announcing the new Helena™ stemware collection.

Manufactured with brilliant lead-free crystal providing exceptional clarity.

Each glass features a sheer rim that delivers a smooth flow of wine, sip after sip!

The remarkable quality of this affordable collection is one of the best values in today’s food service market.

Helena™ is the perfect solution for any customer looking to improve their check average by offering affordable and beautiful stemware for upscale bottle service.



🍳 #pfcooks 🍴

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Whether it’s baking, frying, grilling, broiling, steaming, roasting, poaching, boiling, (or sous vide,) Pecinka Ferri has an equipment solution that’s number one or two in the market.

Our list of hot-side factories is a who’s who of foodservice:

cookin equipmetn list

Most products are available at our test kitchens in our Culinary Center in Fairfield, NJ for you to try out.

We’d love to host your event and show you what we can do for you!


Southbend is recognized as a global leader in heavy-duty, commercial cooking equipment. With perpetual new equipment innovations in the areas of energy savings, cooking speed, automation and safety, Southbend products are considered the best in the industry by chefs, consultants and industry experts.

Our 100+ years of top-quality and innovative products is a result of the unwavering Southbend commitment to the industry we serve, our customers and our employees. We are the most reliable manufacturer of quality cooking equipment and our streamlined processes and knowledgeable sales staff makes us an easy company with which to do business.

Southbend Ranges

cooktek cookware

cooking show

💨 Ventless in Manhattan 🌀

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You knew that it wasn’t just blowing hot air to say that ventless cooking technologies open up non-traditional locations to operators.


Last week’s IRFSNY show at Javits proved that all of foodservice no longer needs to be handcuffed to real estate considerations.

🎓 Let us show you what we’ve learned… 🎓


Faith Osborne C-R

GAR march cc blast

THE SUN IS A LITTLE BRIGHTER.Asbury Beauty new grey cc blast

New Season.
New Deals.
New Outdoor Inventory.

Check out our latest additions on

GAR Products, 170 Lehigh Avenue, Lakewood, NJ 08701

MAP International International Tableware Inc, is pleased to announce that MAP International Restaurant Supply  located in Newark NJ has partnered with ITI as our Stocking Master Distributor in the Northern NJ market serving customers north of Trenton NJ.

MAP will be stocking from ITI’s most popular Dinnerware collections such as Bristol™, Elite™, Quad™, Dover™, Brighton™, Roma™ and Valencia™ among others.

ITI beauty shot

MAP will also be available to supply ITI product to area dealers at a competitive  price – with quick turnaround times and delivery available in the area. Please contact you local Pecinka-Ferri Sales Representative for additional information or for assistance.

feed me now

🚛 Free Freight Ain’t Free 🚚

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Don’t you really hate paying for shipping when shopping from home?  At our house, we often try all possible means to avoid it.

Perhaps it’s the fear of the unknown that drives so many of us to want “free freight” when placing orders.  But who really pays those fees?  We know for certain that the carriers and their drivers are not foregoing getting paid.trucks

Much “ink” has been devoted of late to “the last mile” and the problems associated with it.  E-tailers grapple with schemes including membership programs, minimum purchases and flat fees to ease these burdens.

Manufacturers and distributors routinely rack up huge tariffs for inbound AND outbound shipping. Will end-users ever happily underwrite these costs in the commercial arena, now that they are so accustomed to “free freight” in their personal transactions?


The freight carrier industry is in the midst of disruption (alongside many other industries which it serves).  Economic and technological forces are causing turmoil in the transportation ecosystem, with supply chain interruptions and cost overruns in the offing. 

Newly enforced regulations have already severely reduced an already ELDoverburdened pool of available common carrier options.

You need to prepare yourself now for dramatic changes in freight policies from your trading partners!

Available immediately: Villeroy & Boch NewWave Stone!

New Wave Stone2new wave stone

The NewWave Stone Collection offers the ever-popular NewWave pattern with a soft gray, stone like finish.  This modern shape in a more rustic look creates a casual atmosphere with a shot of extravagance.

Dish Washer safe

All items are stocked in the New Jersey Distribution Center

Samples available to order now through the normal process

Will be featured on AutoQuotes.

  • In an effort to streamline business practices and maintain a fair and competitive sales environment, Server Products will discontinue free freight program, effective April 1, 2018.

  • Advance Tabco no longer offers a local truck, having ceased product warehousing at their Long Island facility.  All product will now be shipped from their respective factories where produced.

cargo error

cargo error

Cargo error

🎩 Presidential Seal (er…Penguin?) 🐧

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Presidential deals on President’s Day!  The ol’ editorial calendar usually tells us to do “presidential” themed offers on President’s Week.

Maybe you can show us how can we work the names of our former leaders into an LTO for FSE&S?

  • Nixon” your counters?  Advance-Tabco can fabricate shiny new ones!
  • Fillmore” glasses with Follett!

OK, I’m done, I can’t af-“Ford” to go on.


Advance-Tabco Ad

PF Test Kitchen Video

Thought you might appreciate some random MS Windows shortcuts…

MS Windows Shortcuts

Ice Cream Boy

💨 Breathless 💨

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Are you too, waiting in breathless anticipation of the IRFSNY Show booth #2219 at Javits next month?

Our breathless, er “ventless” kitchen will be on full display featuring TurboChef, Cook Tek, Perfect Fry, Hoodini, and Wells – the most complete offering for a kitchen without ductwork!


If you’d like to “kick the tires” on our lineup, contact Chef Nick at our Culinary Center to arrange a test cook and/or demo!

Pope Bill

We were privileged to attend Bill Stompf’s retirement party at Bally Refrigerated Boxes last week.  Here we see Bill being fitted for his vestments for the next phase of his career, as “Pope” of foodservice by the Schmid Dewland management team!

Sneak Peek of Villeroy & Boch’s latest collection revealed days ago at the Ambiente Show:



🎵 Notes 🎶

By | Company News, Food for thought | 3 Comments

Ever wonder what it is that a rep does?
So does everyone.

Foodservice Rep

After an exhaustive travel/training schedule, we’re ready to get back to telling our story.

Here’s a few of the tidbits that we’ll be talking about:

David Abi Has Been Promoted to Group General Manager of Carter-Hoffmann / Doyon & Nu-Vu.   He will assume responsibility for day to day management of the CH & DNV group and management team. David Abi

ITI is announcing a price increase of an average of 4% across its product portfolio with most items in the 3% to 6% range with the exception of Flatware where there will be no increase. This price increase will go into effect on all orders shipped after April 1st, 2018 giving a 60 days advance notice to all our customers. ITI logo

Globe N-Series Premium Slicers (3600N, 3850N, 3975N, 4600N & 4975N) will have a one-week lead time. This lead time is due to the increased production of the NEW S-Series Slicers introduced in 2017. Globe Logo


Here’s a great explanation of equipment start-ups: http://www.pitco.com/startup_request

I know, exciting, right?

Rounder Divider


Chopstick Soup

🎪 Hitting it Big 🎭

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 Alright, Mr. DeMille, I’m ready for my close-up.

We’ve learned our lines; now on with the show!

We are pleased to welcome John Alfano to our outside sales team.

John joins Pecinka Ferri with a wealth of knowledge and industry experience combined with strong dealer and end user relationships in the Metro New York market.

John began his career with Hobart where he spent eleven years as a Territory Sales Manager with responsibility for the Northern New Jersey region.  He held the same position with Unified Brands, representing Groen and Randell,  which led to him forming his own rep firm in 2005 (which he helped foster, until a consolidation in 2014).

John has spent the last three years as Director of Sales and Marketing for Pro-Tek Service, selling installation and service programs in Metro New York with concentration on the healthcare and B&I markets.

Please join us in welcoming John Alfano to Pecinka Ferri.

Joe Ferri Jr. & Joe Ferri Sr MAFSI Awards, Mibrassa

Ed Pecinka & Rob Taylor Jam at MAFSI

To download our new Line-Cards, click on the links
below and either save or print:



Amazing Globe Submersible Scale