Category Archives: Company News

🙈 Do we need NAFEM? 🙉

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Do We Really Need A NAFEM Show?


Top 10 Reasons Not To Go To The NAFEM Show:

  1. This whole foodservice thing is a fad that won’t last.
  2. I know everything there is to know about FSE&S.
  3. I can’t abide networking and mingling with the entire power structure of my chosen profession.
  4. There are no flights from my area to Orlando in the winter.
  5. We don’t collect trade-show tzatchkies.
READ the rest here:

NEW PRODUCTS at NAFEM:Globe New Products NAFEM 19

Merry New Year

🔮 2019 Preview 🔜

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Welcome to 2019!

In just a month from now, the industry will be gathering in sunny Orlando for the NAFEM show.

Are you ready?  Do you need to get into trade-show-shape (particularly after the holidays)?

What does 2019 and the bi-annual exhibition portend?

Here are some random New Year’s observations and predictions:

  • A recent spate of M&A activity is a harbinger of things to come affecting all segments of E&S distribution.


  • Virtual Kitchens, Ghost Kitchens and Commissaries will be growth vehicles in the coming year.


  • “Near” meat will be trending up as Americans adjust to plant-based center-of-plate offerings.


  • “Cord-Cutting” hits foodservice: wireless, ventless, and connectionless equipment providing ultimate portability and modularity.


  • 🤖🤖🤖 Robots-robots-robots! 🤖🤖🤖🤖



 Cappuccino and Espresso and Tea, Oh My!

Keep your patrons warm this holiday season with our assortment of mugs and saucers, perfect for any occasion. Our selection includes cappuccino, espresso, diner mugs, soup cups, and much more. These versatile mugs and saucers complement both the traditional and modern trends in the tabletop industry.

The Trends:
Consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.” —2018 Beverage Consumer Trend Report, Technomic

While coffee is clearly trending among millennial and Generation Z consumers, tea is also seeking to reinvent itself among the younger generations. With the taste and experiential associations of coffee and the healthy image of tea, the industry is increasingly using coffee and tea as ingredients and flavors outside the hot drinks and iced tea and coffee subcategories across a wide variety of products as varied as energy bars, yogurt and jam,
Lu Ann Williams, Innova Market Insights

“College students are not just drinking a cup or two at breakfast in the cafeteria. Rather, they are enjoying coffee all day—and throughout the evening.”
–2017 College and University Report, Technomic




📼 Be Kind. Rewind. 🎥

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While winding down a challenging year, we’d like to thank all of our industry partners for your support.

As we move through the holiday season, please keep in mind that 2019 will bring tariff-influenced price increases for most of our brands.  Placing your orders prior to the “ball dropping” will be essential to securing  current prices!

We are still able to ship many products before year’s end, and are motivated to do so.

Please let us know how we can help to punctuate 2018 on a positive note.


For other videos, visit our channel:

Please join us in welcoming Amir Kamal to the Pecinka Ferri team as an end-user specialist / outside rep concentrating on healthcare and education.

Amir most recently served as assistant foodservice director at Overlook Hospital in Summit, NJ.



Kevin Dube has been promoted to Office Manager at Pecinka Ferri.

Kevin Dube

Kevin has been with us since 2016, and has served as bookkeeper and operations coordinator.

Please join us in congratulating Kevin





Will Smith

🍪 Don’t Crumble! Come to our Culinary Center Events 🍪

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at the Pecinka Ferri Culinary Center is in two weeks
New for 2018:
Long Island shuttle to & from party.
Thursday December 6, 2018
from 3:00 PM until 9:00 PM

European Holiday Market Theme



Holiday baking event coming up

You’re invited to bring your favorite cookie recipes and skills to our culinary center.

We’ll all be sharing tips and tricks and doing our holiday baking together in the test kitchen.

Watch this space for the next available date!

Cookie recipes from our staff:



🎃 The Dayton Slicer 👻

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Thrashed by the Dayton Slicer


Stiffs in the dining room, meat dying in the pass, blood on the butcher block: A nightmare in Dayton’s Elm Street Grille.Eldridge

Early on, it had seemed like an ordinary dinner service, but as the long night wore on, a strange foreboding overcame the staff. Would the pumpkin pie be 86’d before the shift ended?Pie R Round

They’d never been able to keep up with this volume before. It seemed almost magical how the tickets kept flying through the pass. Servers became transfixed on turning more covers than ever.


To keep up this pace, the FOH knew all along that that lingering four-top must be eliminated. Would crop-dusting the dining room rid them of those pesky campers forever? Were the GAR chairs too enchantingly comfortable?Gar chairIn the BOH, it seemed that the new equipment was possessed! The Dayton Slicer worked more effectively than any ever had. The garde manger was able to work twice as fast as the sous chef, who just couldn’t keep up.S13

Would the nightmare end with the chef found buried in the weeds?

Why hadn’t they opened a ghost restaurant instead?

Globe Ad


As Reviewed on Amazon

banana slicerbanana rana


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A Series of Unfortunate Vents

The story you are about to read is true. The names have been changed to project the innovative.

It was September 21st, 2018; we were working the night watch on the QSR detail.
My partner is Pitco. Eddy Pitco.

My name’s Fry-Day. Grill Sergeant Joe Fry-Day.

It was 2:06 PM when we got a call from a cook in distress. She needed help with a problem. A cooking problem.

Culinary Brown blurted out “I need a Griddle.”


“A three foot Griddle.”

Dough Net

3: 58 PM, Eddy and I drove over to the restaurant and we talked to the owner. We intended to grill her over why she wanted a griddle.

“Are your ducts in a row?”

“Ducts?” Inquired Culinary Brown, “What are ducts?”

“They are a series of unfortunate vents.”

“Whenever you cook proteins, you give off grease-laden vapor.  How you wipe it out must be executed in the manner prescribed by law.”


Common canopy hoods are designed to remove effluent, grease-laden vapor, heat, odors, carbon monoxide.  Their design relies upon moving these undesirable elements to the building’s exterior, an inherently expensive and inefficient system.
Ventless systems which forego the use of outside ducting, mitigate these elements at the source.

By handling the hazards locally, better control can be leveraged over the processes.  Cost savings ensue, and safety is enhanced.

Ventless appliances typically use one or more of several technologies:

  • Hepa-Filters
  • High-speed extraction
  • Catalytic converters
  • Precipitators
  • Carbon Filters

The flexibility and mobility features inherent in ventless make them attractive for both start-ups and renovations.

“you have a right not to waste your money, you have a right not to remain with old systems.  Anything you cook can and will be used against you in computing exhaust fans”

“I know my rights…”

“That’s right, Culinary, ditch the ducts and go ventless”

“Grill Sergeant?”

“Yes, ma’am?”

“What’s the source of the smoky flavor from a griddle?”

“Just the fats, ma’am.”

Ventless Wednesday



Suzy Q

By Suzanne Quiring, CDM, Registered Dietitian

Self Directed living = Self-Determined dining


Have you heard the term “self directed living” and wondered what that really means? Nursing HOme

Self- Directed living is a school of thought related to ‘person-centered’ or ‘individualized’ supports that help people to maintain full & meaningful lives in their communities. The term is often used for persons living with disabilities but it can be broader than that, and transfer into Health Care Communities.

The purpose of self directed living is to allow someone to choose, pursue and achieve ‘their best life’ to a similar extent to others. So let’s take this one step further to the dining room of a Health Care Community: Does your meal service support choice, and looks/feels similar to folks NOT living in Residential Care? Is it self-determined, and allows the client/resident to self-direct their choices?

If your community is on tray service or pre-plate service, it is honestly time to change and get with the times. We are here to help your team succeed!

(A little secret – did you know that under Suzanne’s desk, she keeps a pile of signed trays from communities that have changed? The pile is growing nicely).

Suzy Q


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