Monthly Archives: November 2021

Pecinka Ferri Associates Hosts Inaugural Ghost & Ventless Kitchen Forum

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Ghost kitchens are foodservice’s ultimate decoupling of production and fulfillment. Paired with ventless tech solutions, ghost and commercial kitchens can operate in any space. In response to the growing trend in the foodservice industry, Pecinka Ferri Associates hosted an inaugural forum that included a complimentary day of mock-up ghost kitchen, live cooking vignettes, keynote presentations, panel discussions, skills-building workshops, extensive networking opportunities, mindful sessions, and an abundance of additional resources.

The Ghost & Ventless Kitchen Forum was held in person and virtually on Tuesday, November 16. Hosted by Pecinka Ferri Associates and co-sponsored by Middleby Corporation, the forum explored the utilization of ghost kitchens and ventless commercial foodservice equipment throughout its robust day-long event.

“We recognize that, as major retailers have adopted the ghost kitchen model, there is a growing need for an overview of the concepts, planning, development, and execution of successful operations. The Ghost & Ventless Kitchen Forum showcased the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.”

Ed Pecinka, Jr., Pecinka Ferri Co-Principal

Along with breakout sessions focused on cost, menu development, marketing, and innovative technologies, participants were able to experience various environments of ventless appliances and hear speakers from the operator to manufacturing communities and everyone else in between. Presenters included Byuk CEO James Walker, Middleby Corporation’s Scott Heim, Chef Chris Galarza of Forward Dining Solutions, BYOB Bagels Co-founder Beth George, Chief Executive Officer of Big Chicken Josh Halpern, Vice President of Culinary with Cuisine Solutions Sean Wheaton, and Co-publisher of Total Food Service Fred Klashman.

The forum began with Keynote Speaker James Walker and was wrapped up with a panel discussion moderated by Fred Klashman. Panelists included Chef Chris Galarza, Josh Halpern, and Scott Heim, who weighed in on innovating and continuing to move forward within multiple facets of the foodservice industry.

Among the speakers, informational sessions, and panel discussions, ghost and ventless kitchen essentials were used for fun and tasty demonstrations. Check out the foodservice equipment innovations below.

Plexor by Turbochef

PB5K PizzaBot 5000 by L2F

  • The new Middleby Pizza Robotmade its debut at Pecinka Ferri’s Ghost & Ventless Kitchen Forum!
  • Keep labor customer focused with the help of PB5K
  • Accurately dispenses toppings while employees keep operations moving forward
PUC by Carter-Hoffman

Blue Zone Air Purifier

  • Uses UV light and room temperature oxidation to kill harmful substances
  • Effective against viruses (including COVID-19) and VOC’s
  • Destroys up to 99.9% of infectious airborne pathogens
  • Filter-less design is easy to maintain
CTX by Middleby Marshall

Plexor by Turbochef

  • Three (3) cooking technologies in one (1) appliance: rapid cook, impingement, convetion, or any combinations
  • Operated by a single plug
  • Single user interface makes training and operation simple
PB5K PizzaBot 5000 by L2F

PUC by Carter-Hoffman

  • Safe, secure, automated, self-serve, smart cabinet pick up system
  • Reduces customer pick up times by 70% and eliminates the order line
  • Reduces labor within the restaurant
  • Lets the customer know when thier order is ready
  • Customizable for size, shape, and function
Blue Zone Air Purifier

CTX by Middleby Marshall

  • Designed to cook, bake, or broil in high-volume kitchens with consistent quality results
  • Perfect every time and ready to serve
  • No over or under-cooking with infared technology
  • Independently-controlled microprocessor with time/date clock, standby mode, and self-cleaning cycle
  • The operator can preset up to 15 different time and temperature combinations

“Our Pecinka Ferri team pulled out all of the stops in producing a memorable event, especially at this time of year. We are grateful for the opportunity to once again join with our industry partners, teach, learn, break bread, and together forge the future of foodservice.”

Joe Ferri, Pecinka Ferri Co-Principal

If you could not attend the inaugural event, the virtual sessions were recorded and can be viewed below.

The Keynote Speeches at the Ghost & Ventless Kitchen Forum

The Breakout Sessions and Expert Panel at the Ghost & Ventless Kitchen Forum

To speak to Pecinka Ferri’s team of foodservice professionals, call Fairfield, N.J., headquarters at (973) 812-4277 or email

🍲 Leftovers🥣

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Love them or hate them, leftovers are a fact of life. ❤️

We are especially cognizant of them now, as we gaze into our overloaded fridges at turkey carcasses, cold mashed potatoes and all manner of containers brimming with congealed side dishes.  What will we reconstitute from those remains of that past repast?

And, what are we to make of those leftover business practices (you know, the ones we used to abide by pre-COVID)?  From live meetings to the simple handshake, shouldn’t we look to re-use, renew, and recycle those as well; must we trash those millennia-old traditions? 

Like the old bridal rhyme: “something old, something new…”, looking at recombining the best of the past with the latest trends could  keep us on-point, relevant and prosperous.🤝🏼

Last week, Pecinka Ferri hosted a hybrid event – both an old-fashioned in-person and live cast on social media and Zoom.  Our topic was ghost kitchens and ventless cooking.  Assuredly those two topics also utilize the absolute best attributes of new & old.

As we move into foodservice’s future, let’s use the “nose-to-tail” approach, so popular in the BOH, and repurpose yesterday’s and today’s ideas while adopting tomorrow’s best practices.

Oh, by the way, hold the gravy and cranberry sauce on my sandwich. 🥪

Using Training and Automation To Assist Your Foodservice Business

  • Foodservice challenges
  • Understanding automation

Read about it HERE

Scammers are spoofing our factories’ emails requesting payments to spurious bank accounts!

Please be vigilant in these wild times!


Tuesday December 16, 2021

Pecinka Ferri’s Annual Holiday Open House Returns

The one party you definitely don’t want to miss..


These are the ghosts of holiday parties past
& no, there are no leftovers from them…

leftover joke

🦃 Our Events are Never Turkeys🦃

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The Ghost & Ventless Kitchen Forum was a howling success! 👻

As we approach Thanksgiving, we would like to express our gratitude for all who contributed to making it so, and those that support us every day of the year.


The Keynote speeches at G&VKF
The Breakouts and Expert Panel at the G&VKF


Tuesday December 16, 2021

Pecinka Ferri’s Annual Holiday Open House Returns


The one party you definitely don’t want to miss..

best party
Best Party Ever

supply chain kermit

1️⃣ One & Done❌

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The Ghost & Ventless Kitchen Forum opens for one day only, Tuesday November 16th at 10:00 AM.  

Will you be there as we unveil the latest in foodservice technology and concepts?

For a sneak peak at what is possible with the tech on display, look no further:

L2F’s Mobile Ghost Kitchen

Don’t miss the only chance this year to see most of this live & network with experts in the field.

Please join us in welcoming Nancy Ferrer to the Pecinka Ferri team!

Nancy will lending her talents and unique experiences to our growing project and contract department, after having worked for several of the leading dealers in the area.

She has both culinary and design experience, has worked in operations, and most recently as a project manager.

Nancy starts as Project Team Associate on Monday 11/15/21.

GAR teak table ad

Tuesday's Ghost & Ventless Kitchen Forum

Schedule & Agenda


Miracles do happen

🔮 The Future is Now🤖

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We are proud to announce that we began our relationship with Imperial Range this week as their local representative.  

The inaugural Ghost & Ventless Kitchen Forum is slated for next Tuesday November 16th.  We will be featuring the new Plexor by TurboChef,  the Pizza Bot by L2FBlue Zone virus kill, The PUC food lockers by Carter-Hoffman, and of course all of the latest ventless tech. 

Freight charges and price increases are now in effect for many of our lines.  Please check with us for clarification. 🚚

Blodgett has produced a limited batch on DFG convection ovens that are available now on a first come – first served basis.  

Welcome to the Middleby Innovation Kitchens

Schedule & Agenda

Our inaugural 2021 Ghost & Ventless Kitchen Forum is set to open at 10:00 AM next Tuesday 11/16/21.

G&VKF signup