Please get you orders in (for shipments prior to February) in order to beat the price increase.
This is not a drill.
Due to supply chain snags, labor shortages, general inflation and commodity speculation, manufacturers costs continue to soar. There will be no additional grace periods.
The Pizza Bot 5000 – PB5K by L2F, a Middleby Company, is coming to New Jersey.
See how it can automate, save on labor and food waste, & enhance consistency.
Robot meets cheese, sauce, pepperoni & dough and magic ensues.
Pitco Frialator is Getting a New Home
According to general manager, Karl Searle, “This new world-class manufacturing facility will be instrumental in preparing Pitco for its next level of growth ”
The 356,000 SF plant, when completed will replace the current three factory sites, consolidating manufacturing under one roof and dramatically increasing production capabilities while remaining in Concord, NH.
The most comprehensive line of decorative food warmers at the lowest prices.
Our inaugural 2021 Ghost & Ventless Kitchen Forum is on track to exceed the extraordinary success of our 2019 Pizza Forum. Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment. Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized 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. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.
It began as an ordinary dinner service, but as the dark and foggy night wore on, a strange foreboding overcame the staff.
There were stiffs in the dining room, plates dying in the pass, and blood on the butcher block. Would the pumpkin pie be 86’d before the shift ended?
They’d never been able to keep up with this volume before. It seemed almost magical how the tickets kept flying from the POS to the dupe rack on the Advance Tabco chef’s counter. Servers became transfixed on turning more covers than they ever had.
To keep up this pace, wait staff conjured up an image of to how to eliminate that lingering four-top. They bussed the ITI tableware long before the last morsel was stabbed by a fork. Would crop-dusting the dining room rid them of those pesky campers forever? Probably not, as they seemed be buried in those enchantingly comfortable GAR chairs for eternity.
Could the nightmare end with the chef found buried in the weeds, or cowering in the Bally walk-in?
But the front of the house hadn’t counted on the Foodiequipper’s transfiguration of the back of the house.
In the kitchen, it seemed that the new equipment was possessed! The new Dayton (Globe) Slicer worked more effectively than any other had (it was said that it thrashed the competition). At his Continental Refrigerator salad top station, the garde manger was finally able to keep up with the sous chef, who was killing it on his Jade Range suite.
The grill station was knocking them dead with chicken from the MagiKitch’n charbroiler, burgers from the Star Ultramax griddle and spooky fries from the Pitco Frialator.
Hot app’s were flying out of the Blodgett & Southbend convection ovens. The home-made bread from the Doyon bakery equipment was to die for. The TurboChef’s performance was nothing less than transcendant.
The crew wondered aloud whether the BlueZone air purifiers were keeping the spirits at bay that night.
When daylight finally broke the spell, they all shrieked “why hadn’t we opened a ghost kitchen instead”? 👻
WHAT ARE THESE?
We’re working on some really cool new technologies.
More to come in the next few installments.
New Freight Challenges for Factories Keeping you abreast of the latest issues
“We want to make you aware of the shipping challenges we are facing which affect how freight is delivered to your customers.
Several terminals each week are closing inbound lanes due to over capacity and labor shortage. If we have freight in a terminal that closes temporarily, it can be delayed 2-4 weeks. When these shut downs happen while we have freight in transit, it is either brought back to us without notice, or it is routed to another terminal.
This can cause delays up to several weeks.
We also are having to ship in smaller quantities in more shipments on LTL. There are linear footage and weight maximums. Since our freight is heavy and dimensionally large we must partial ship many of our orders.
So one order can come in several shipments and on different carriers.
Pricing on truckload shipments are very high, which also necessitates dividing orders among different carriers. More LTL shipments on the road also increases the risk of freight damage.
Lastly, the majority of the LTL carriers have suspended any expedited freight services. They cannot handle them at this point.”
Rest assured our
Customer Service
and Shipping
teams continue
to work to find
the best shipping
options for all of
our customers
Mitch Cohen – Blodgett
Let’s Play
Experience “what could be” like never before. With individual profiles, you’re able to see what’s new in foodservice equipment with answers to your toughest challenges. From kitchen work support to storage and transport to mobile merchandising, everything you need is viewable with the click of a button in the newest Lakeside virtual experience. Find your next “go-to” piece of equipment by searching here.
Our inaugural 2021 Ghost & Ventless Kitchen Forum is on track to exceed the extraordinary success of our 2019 Pizza Forum. Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment. Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized 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. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.
Delve into discovering some new ideas for Discovery Day.
Foodservice is as broad in scope as are the cultures it emulates. Beyond cuisines, we find great disparities in service, mores and traditions.
Preparation styes and equipment vary immensely. Components such as seasonality, daypart, temperature preferences, levels of sweetness, salinity, umami, sourness and bitterness all conspire to constitute a diverse palatte (and palate).
Get to know a few more unfamiliar aspects of our comestible heritage today.
If it is one thing we have clearly learned during COVID, is that the social isolation & boredom has had a massive impact on the quality of life of folks in Residential Care.
Research during COVID is showing us that the Homes that have a more relationship centered focus (versus task focused) have been more successful in ensuring residents are connected, less apathetic and have better health outcomes.
Our inaugural 2021 Ghost & Ventless Kitchen Forum is on track to exceed the extraordinary success of our 2019 Pizza Forum. Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment. Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized 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. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.
This week begins with 10/4. That means “understood” in radio parlance. 📻
How much do we really understand? Apparently we only retain 15% on average of what we “learn” – unless we review it. What lessons have we learned in the last 17 months? Much of that body of knowledge is rather dark in retrospect, and many woould rather forget most of it. 🏫
To move forward one must continue to strive to learn. To break from this morass, we need to broaden our horizons. To borrow a phrase, in foodservice, “It’s a great big world out there, someone’s got to furnish it”. 🍳
With all that is new in the industry, with all that has changed, how do you keep abreast of it all? In- person learning is necessarily making a comeback. Industry events have finally safely and successfully resumed. 🎫
There are a plethora of highly anticipated affairs next month. Will you be rejoining the community in person? Will we see you in November? 🙌
10-4, good buddy…
Featured at the Ghost & Ventless Kitchen Forum 11/16/21
Featured at the Ghost & Ventless Kitchen Forum 11/16/21
Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment. Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized 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. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.
Our inaugural 2021 Ghost & Ventless Kitchen Forum is on track to exceed the extraordinary success of our 2019 Pizza Forum. Ghost Kitchens represent Foodservice’s ultimate de-coupling of production and fulfillment.
Ventless tech solutions enable commercial kitchens to operate in just about any space. Together they create a powerful disruptive force.
We’ve recognized 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. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.
We have planned a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate, and technology, with speakers from the operator and the manufacturing communities.
“It’s tough to stay married. My wife kisses the dog on the lips, yet she won’t drink from my glass!
I was such an ugly baby that my mother never breast fed me. She told me that she only liked me as a friend.
I’m so ugly my mother had morning sickness AFTER I was born.
My wife’s such a bad cook, the dog begs for Alka-Seltzer.
I went to see my doctor. “Doctor, every morning when I get up and I look in the mirror I feel like throwing up. What’s wrong with me?” He said: “Nothing, your eyesight is perfect.”
My wife is such a bad cook, if we leave dental floss in the kitchen the roaches hang themselves.
I went to the doctor because I’d swallowed a bottle of sleeping pills. My doctor told me to have a few drinks and get some rest.
My wife is such a bad cook. In my house we pray after the meal.
Are you laboring under the assumption that this Monday’s holiday signals the return to the workplace?
As we struggle towards autumn, much energy will be expended by we, the people who feed people in the pursuit of divining what our industry looks like post-COVID.
PSL’s aside, how will this fall’s endeavors diverge from the past?
Our job (should we choose to accept it) is to exert our efforts into redefining foodservice.
As I write this, we would have all been returning from another successful NAFEM Show. For those of us who have experienced more of these bi – annual events than we would like to admit, our expectations of the large exhibits of virtually everything in every manufacturer’s catalog was the previous norm. For those visiting for the first time, the opportunity of seeing the industry on display and meeting people you had only spoken with or zoomed with will need to wait for now.
We missed you!! The past 18 months have changed our world and our industry forever, so what has always been, has certainly changed. We are seeing it every day with delayed lead times and regular price escalations. It’s up to all of us to adapt to the change and keep moving forward.
What did you miss at NAFEM? Besides the people and the relationships that are so valuable and dear to all of us, NAFEM was going to be a more focused exhibit of what it has always been, the NEW solutions to needs in the industry. The pandemic has definitely sparked more need for ventless equipment, smaller cooking and holding platforms, and environmental air purifying solutions to name a few.
Ghost Kitchens have sprung up everywhere, whether you see them or not.
The thing that has not changed is how every segment of the industry needs to keep up with these changes and take advantage of the opportunities to learn about them.
Major manufacturers and corporations are investing in large training centers that will be a daily trade show booth, just for you and your colleagues to visit in smaller, safer groups.
Pecinka Ferri hosted our first post COVID event for the healthcare foodservice community. We are hosting customers daily to provide solutions for new menu opportunities in our culinary center.
On November 16th, we will be hosting our First Annual Northeast Ghost & Ventless Kitchen Forum, which will feature new technology, expert speakers and more.
We Missed You at NAFEM!!! Come see us to learn “what’s new”
Tuesday, November 16, 2021, from 10:00 AM until 4:00 PM at the Culinary Center of Pecinka Ferri Associates, 3 Spielman Rd., Fairfield, NJ 07004-3413.
Mock-up ghost kitchens, live demonstrations on ventless appliances, and key seminars will be presented.
Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors. All are encouraged to pre-register.
Pecinka Ferri is excited to announce the major event being held on Tuesday, November 16, 2021, from 10:00 AM until 4:00 PM at the Culinary Center of Pecinka Ferri Associates, 3 Spielman Rd., Fairfield, NJ 07004-3413.
Mock-up ghost kitchens, live cooking demonstrations on ventless appliances, and key seminars will be presented.
Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors. All are encouraged to pre-register.
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