Enjoy these local views of Fall’s arrival: 

Pecinka Ferri = Pizza Facilitators

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.

REGISTER TODAY

The show must go on.

In spite of labor shortages, foodservice establishments have reopened.

In spite of material shortages, equipment and supplies gets manufactured.

In spite of malaise, new innovations are being introduced.

In spite of all that has transpired, people are motivated.

Life finds a way. 

REMOTES ARE BACK

AVAILABLE ONCE MORE

If it’s new, it’s at Pecinka Ferri:

The First Annual Northeast

GHOST & VENTLESS KITCHEN FORUM

• Breakout sessions
• Experts
• Live Cooking
• Technology
• & So much more…

Tuesday, 11/16/21 10:00 AM – 4:00 PM

Pecinka Ferri Culinary Center
3 Spielman Rd., Fairfield, NJ 07004-3413

Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors.

All are encouraged to pre-register.

WE MISS RODNEY DANGERFIELD

“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.

The First Annual Northeast

GHOST & VENTLESS KITCHEN FORUM

• Breakout sessions
• Experts
• Live Cooking
• Technology
• & So much more…

Tuesday, 11/16/21 10:00 AM – 4:00 PM

Pecinka Ferri Culinary Center
3 Spielman Rd., Fairfield, NJ 07004-3413

Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors.

All are encouraged to pre-register.

If it’s new, it’s at Pecinka Ferri:

Follow us for more recipes

We Missed You At NAFEM

by Ed Pecinka

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”

Save the date: Tuesday, 11/16/21 for:

The First Annual Northeast
GHOST & VENTLESS KITCHEN FORUM
 at the Pecinka Ferri Culinary Center. 

• Breakout sessions
• Experts
• Live Cooking
• Technology
• & So much more…

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.

Topics include:

• Tax advantages
• Real Estate considerations
• Equipment Flexibility
• Fundraising
• Tech Stack
• Menu development

If it’s new, it’s at Pecinka Ferri:

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.

Topics include:

• Tax advantages
• Real Estate considerations
• Equipment Flexibility
• Fundraising
• Tech Stack
• Menu development

Save the date: Tuesday, 11/16/21 for:

The First Annual Northeast
GHOST & VENTLESS KITCHEN FORUM
 at the Pecinka Ferri Culinary Center. 

• Breakout sessions
• Experts
• Live Cooking
• Technology
• & So much more…

www.blodgett.com/goat

Our factories have RTS (ready-to-ship) inventories and short lead times on many products:

• Flatware and dinnerware
• Combi Ovens
• Cup Dispensers
• Ice Machines and Dispensers
• Slicers
• Mixers
• Vaccuum Sealers
• Countertop Cooking Equipment
• Walk-ins

Call or email us for current leadtimes.

Save the date: Tuesday, 11/16/21.

A timely event is being planned for the Pecinka Ferri Culinary Center, and you are invited.

More info to follow…

The Tabletop is always evolving, and ITI is here with new products and ideas to “Refresh the Tabletop.”

Explore the variety that ITI has to offer to keep your look fresh. The right pieces can make food pop and turn dining into an experience.

Torino Ceramic Trays

Aluminum Trays have become a go-to serving piece for casual dining. Ceramic serving pieces are the standard in dining. So let’s combine the two and create the best of both worlds. Introducing Torino Ceramic Trays. The ease and appearance of aluminum trays but with the style of Ceramic. Available in two different sizes, 11″ x 8″ and 10″x 7″. It is also available in two colors, grey and bright white. Take your casual dining to the next level with the best of both worlds.

Acacia Wood Paddles

Wood paddles have become a popular choice for a way to serve tavern fare. ITI has added four Acacia wood pieces that work perfectly for casual dining. Whether used alone as a serving piece or paired with our ceramic Samplers and Tasters. Our custom-cut boards were designed to work together with our small plate pieces. Click anywhere in the image or text to download more info.

Fry Baskets

Our mini fry baskets are designed to take the ordinary side and make it into something more. It upscales the look and presentation for patrons. We have it in stock available now in two styles, round and square. These accent pieces work well with ceramic and wood serving pieces. Click anywhere in the image or text to download more info.

Download our 2021Catalog here

INTERNATIONAL TABLEWARE, INC. | WWW.ITINOW.COM | 419-720-0285

Sherman Schmendrake shares the results from decades of his painstaking research as a lead donut hole technician:

He concluded that no matter the size of the hole, donuts are best fried in a Pitco.

Supply chain issues continue to plague the restoration of normalcy.  

Shortages in raw materials, components, assemblies, and finished goods are exacerbated by logistics snags including a dearth of port workers and truck drivers, displaced shipping containers, and a lack of shipping palattes & cardboard boxes.

A pending shut-down of a major US-based steel mill adds to the woes of computer chip scarcity in all industries.

The inevitable outcome of this perfect storm is price instability, finished good shortages and longer lead times.  Many manufacturers are adopting a novel policy approach by basing billable pricing on that current list price in effect on the date that the merchandise is entered into production, which may vary from prior quotations and purchase orders.

We are fortunate to represent major brands with purchasing clout, but are certainly not immune.  Please plan your purchases accordingly.

We’re back from another trip to the MIK (Middleby Innovations Kitchen) in Dallas.

A preview of the NAFEM show is among the many innovations to be experienced there.

Save the date: Tuesday, 11/16/21.

A timely event is being planned for the Pecinka Ferri Culinary Center, and you are invited.

More info to follow…

IN THE NEWS THIS WEEK

A Powerful Restaurateur Stirs the Pot

For decades, Keith McNally knew exactly how to keep people coming back to his downtown spots.

Has he figured out a new formula?

Keith McNally Stirs the Pot

www.nytimes.com • Subscription may be required

Will open flame cooking survive?

Cities Try to Phase Out Gas Stoves—but Cooks Are Pushing Back

wsj.com • Subscription may be required