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Planning And Scheduling

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📋Planning And Scheduling  📅 “The New Norm”

By Ed Pecinka


Our industry has always been very reactive. “I need it now” ……. “I’ll be there tomorrow”, have been part of everyday conversations.  Now that we are well into “the new norm”, habits and businesses are changing, and we all need to learn and adapt.

Planning our calls and personal visits now requires filling out forms ahead of time and taking temperatures upon arrival.  We find that there are limited people now allowed in meetings and workspaces, making your time more focused and valuable.

 Manufacturers are limited to numbers of employees in their offices and on their plant floors. The same is “the new norm” at parts and component suppliers, resulting in extended lead times all throughout the supply chain.

Accepting “the new norm” will allow us all to creatively flourish in the days and months ahead.  Planning and scheduling will help us all navigate this “build to order” world.

Analyzing essential products to our businesses, doubling down on inventory levels, and placing more frequent orders for those products that the market demands will allow you to keep ahead of the curve and provide the value your customers are looking for.

Scheduling and setting “new norm” expectations will keep us all out of the jams our reactive world seems to create.

It is said that “the only constant in life is change”.  So let us all accept our “new norm” as the bridge that will proactively redefine our futures.

Middleby Financing Program Extended

Applications will now be accepted through April 1st, 2021

Middleby Financing

Fisher Faucet celebrates their 85th year in business

Fisher New Logo

Advance Catalog
Our Digital Catalog

Browse through our eCatalog to view our standard products, accessories and modifications. Need a printed catalog?
Request one here.

View Now



What’s old, what’s new?

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🚂

 

🚀


Something old, something new, something blue.

This week, we bring you:

Holiday Traditions

Our latest ventless appliance

And a great reason to look at Bluezone 


Chef Nick Fries For The Holidays

VLH Coming in December

Blodgett VLH

VLH Hoodini Half Size Ventless Hood for CTB ovens will now be available in mid December 2020. 

The Hoodini convection hood collects and filters exhaust from the oven cavity(ies).

The “scrubbed” air is then returned to the kitchen.

Works in conjunction with a catalyst ring which reacts with grease laden vapor before before it escapes the hood.

Blodgett Logo

Worried about airborne transmission of COVID-19?

Here’s what restaurants should be doing to sanitize indoor air in the dining room

Experts and a San Francisco operator discuss the next level of safety protocols restaurants face to curb the spread of COVID-19 READ HERE: NRN
 

Yeah, We’ve got that…:

Bluezone

Learning

📷 Check us out 📹

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A few installations to ponder; a new event for you to attend; and the boys put out a new video.



Evo Demo

We are having a sale on Nitro Coffee equipment.

Contact us for details

nitro coffee

Continental refirgerator

Check out these shots of the Continental glass top unit that John took at a new installation in Connecticut this week.

Continental refrigerator

And while we’re at it – here’s our latest FireX installation – Multi Cookers perfect for pasta.

Firex Multi Cookers

The Price increases are coming
 The Price increases are coming
 The Price increases are coming
Several of our manufacturers will be adjusting pricing going forward into 2020.
Watch this space for information

Water on Mars

🔥 Cookin’ With (or Without..) Fire 🔌❄

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Robo-Cook II
At Work in Today’s Futuristic Kitchen 🔌
by Andy Roid Weber, BBQ
Robo-Cook had been working alongside his kitchen-gardener, the Germinator at the Paddy O’Furniture Virtual Pub for some time.  Together they led the fight for clean food, growing flats of microgreens, and nitro-brewing coffee, tea and Italian sodas.  Rumors on the (pedestrian only) street swirled that they’d been transported from a future air-polluted Gotham by Porcupine.com (delivered by time-travelling drones).
Garden Chef
Porcupine had lost its bid to open a third second headquarters in San Francisco. Locals there – who were receiving universal basic income – spent their idle days protesting against any cafeteria equipment manufacturers who were not paying their robots at least $15/hour.  The company decided to manufacture their burger-flipping androids and micro-green gro-cabinets at one of their other-second-headquarters instead.
Tender Chef
Paddy O’s waitron, Rosie was out walking their cyborg pet Astro, when she was alerted to the familiar “Danger, Phil Robinson, Danger!”  coming from their 120 square foot kitchen.  It seemed that not only had the walk-in door been left ajar, but the salad robot was out of pumpkin seeds.  Jumping onto her Segway, she sped back past Uber Eats driverless cars. Upon arrival she discovered that: big data had already been transmitted from the appliances to upper management’s mobile devices, that an alert was issued to the headsets in the kitchen, and that HACCP violations had been recorded online.
Kitchen Brains

READ MORE HERE https://issuu.com/totalfoodservice/docs/march_2019_digital/42

 🔥Mibrasa Charcoal Oven/Grills kill it. 🔥
Mibrasa Oven/Grill
Premium charcoal cooking equipment line of Ovens, Parrilla Grills, Robatayakis and Hibachis, featuring the benefits of cooking with live fire. 
Mibrasa products are extremely well crafted, highly robust, safe and easy to use and control.
  Leading US Chefs use Mibrasa in their restaurants 
· Rick Bayless – Lena Brava, Chicago
· Paul Kahan – One Off Hospitality, Chicago
· Josiah Citrin – Melisse ** Michelin and Charcoal Venice, Los Angeles
· Ilan Hall – Ramen Hood, NYC & Los Angeles
· Geronimo Lopez – Botika Pearl, San Antonio
· David Orozco – Asadero Prime, Seattle

chewblet ice

diet ice

📹 Let’s go to the video 💻

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Tech was front & center at the NAFEM show this month. Interconnectivity between various appliance brands and devices was extolled. Robots mixed, poured, cooked and served. Big data was collected, parsed analyzed and acted upon. And video was EVERYWHERE!


Digital Disruption
Rich from Malachy Mechanical talks digital disruption on the NAFEM show floor

Carter Hoffmann
Stunning new tech at Carter-Hoffmann / Doyon / Nu-Vu

Continental REfrig
This is how we make refrigeration, right here in the USA

Sharing Carts
Sharing Carts

These are really terrible food jokes
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😏 Looking Forward 👀

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😏 Looking Forward 👀

2019! Looking forward to a year of opportunities.

Pecinka Ferri heads to the NAFEM show reinvigorated, with a newly enhanced identity. 

Joe Ferri Jr. will immediately be assuming the position of Vice President of Project Sales for the firm in his coming new role as partner.  He has also been elected President of MAFSI Region Three. 

Kevin Dube has been appointed our Office Manager; please congratulate him when you see him either at NAFEM or at the New York Show in March at Javits.

Our (somewhat) recent additions of John Alfano and Amir Kamal have given us much-needed additional coverage. 

We are grateful for the chance to serve all of our constituencies.

Coming soon to a trade show or event near you… 

😏 Looking Forward 👀

GAR Products Introduces:
 GAR 2019 Collection
For More CLICK HERE

😏 Looking Forward 👀

NEW at NAFEM:
Middleby 2019 NAFEM
CLICK HERE for more
Insinger 2019 NAFEM

Groundhog Day the Sequel

🍗 They’re coming soon… 🎉

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Invite
See what we've cooked up at past parties, come to this year's for...

HOLD THE DATE! 

Thursday December 6, 2018
 from 3:00 PM until 9:00 PM

Our third annual OPEN HOUSE / HOLIDAY PARTY
 at the Pecinka Ferri Culinary Center

You won't want to miss the surprises that Chef Nick has cooked up this year.

GAR Banner
New GAR