In spite of all that was going on worldwide this past week, the hospitality industry gathered nevertheless in New York for three busy days at the IRFSNY.
We were cooking live: pizza in the Marsal, & Cuban sliders in the TurboChef’s.
There was even a live Carter-Hoffman Garden Chef full of herbs.
Opportunities came in all sizes at the show.
Our selection of ventless offerings made a big hit again this year.
while the perennially favorite Blodgett convection ovens made a great showing.
Feet on the Street
by Ed Pecinka
In 1982, Diane Margaritis along with her husband John, opened Diane’s Deserts, a classic village bakery in Roslyn Harbor NY.
As they were outfitting this new business endeavor, they reached out to Blodgett and asked for a representative to assist in recommending the proper ovens.
One of Blodgett’s new reps, Ed Pecinka Jr. met with Diane and her husband and recommended the convection ovens and decks that would start them on their baking journey.
In 2019, Diane asked a local dealer to send a Blodgett representative again to recommend a replacement as the 37 year old convection ovens had “done their jobs.”
When I walked into Diane’s kitchen, she said “ it’s you….. you sold me my first ovens!!!”
“ I guess they worked out…. “ was my reply.
I met Diane and her manager this past weekend at the International New York Restaurant Show where we discussed a Turbochef solution for her cafe.
This is what makes this industry special. People dealing with people. Relationships fostered that last for decades. Providing solutions and selling quality product that last….. some of them decades.
