We resolve to continue to have fun doing this.
After all, our businesses are based on hospitality.
Toast to the New Year!
No, not that toast, THIS toast:
Happy New Year from our new barroom!
Blodgett combi
What drives a soul to a career in foodservice? Faith in their mission? Hope for a better tomorrow? Love of their craft, culture, family…self?
For the fortunate survivors of the recent shakeouts, the embrace of these virtues must have provided the edge needed to outlast the competition.
Faith, Hope & Love – the keys to the kingdom.
In this season of hope, we renew our faith in humanity, and extend our best wishes to you, that we all will be able to continue loving what we do, and who we do it for.
Happy New Year!
Pecinka Ferri’s digital makeover:
- This newsletter will now be changing formats to serve you better, with monthly lists of need-to-know items for our dealer and consultant communities, and an expanded bi-weekly all-industry edition.
- We will also be working on our latest (fifth) edition of our website to improve navigation, expand resources, and offer the ability to promptly gain knowledge.
We wrapped up our year with a Victorian Holiday Party complete with carolers.
And what a year it has been!
Nancy Ferrer joined our team as Project Coordinator.
We added Imperial Range to our portfolio.
The successful Ghost & Ventless Kitchen Forum was our first hybrid event.
Terie Osusky moved over to head up our growing Beverage Solutions silo.
 https://concordiacoffee.com/ |  https://synesso.com/ |
 https://www.bloomfieldworldwide.com/ |  https://deutschebeverage.com/ |
 https://www.ssbrewtech.com/ |  https://www.wunderbar.com/products/details/starline2 |
In addition, we introduced countless innovative new products, had our share of wins & losses, participated in openings, closings, and – sadly – witnessed passings.
Counting our blessings and licking our wounds, we are now more than ready to bid a not-so-fond adieu to 2021.
- Our office will be celebrating the holidays together on Tuesday 12/21/21, as such we will be unavailable for that afternoon after 12:00 PM.
- Pecinka Ferri’s digital makeover:
- This newsletter will now be changing formats to serve you better, with monthly lists of need-to-know items for our dealer and consultant communities, and an expanded bi-weekly all-industry edition.
- We will also be working on our latest (fifth) edition of our website to improve navigation, expand resources, and offer the ability to promptly gain knowledge.
‘Tis the Season!
Indulge your senses, spoil your loved ones, kick back with family & friends.
You deserve it.
 | BLING for the Holidays, and every day. GAR’s new brochure lets your creative juices flow. How will you be accessorizing your seating? Get it HERE |
Ch-Ch-Ch-Ch-Ch-Changes
Coming to Pecinka Ferri
We are excited to announce that Pecinka Ferri is getting a digital makeover.
First, this newsletter which has been faithfully published weekly for decades will now be changing formats to serve you better, with monthly lists of need-to-know items for our dealer and consultant communities, and an expanded bi-weekly all-industry edition.
Then we will be working on our latest (fifth) edition of our website to improve navigation, expand resources, and offer the ability to promptly gain knowledge.
The new interactive website will serve as a gateway to explore the latest innovations from our foodservice equipment manufacturers partners. Add a little bit of spice (in the form of today’s most important foodservice and beverage industry news), the site will be a valuable resource and provide an informed advantage.
Optimized for use on mobile devices and tablets, the updated site will offer access to financing resources, equipment specifications, technical service and demonstration appointments, and the ability to register for informative training as well as our signature Events & Forums.
Keep an eye out; change is coming.
QUICK SHIP!
When’s the last time that you heard that term?
Well, we’ve got ovens:
Join Us as We Celebrate the Fryer King, Joe McAuley on his Upcoming Retirement
In the late 80s, when people were still wearing parachute pants and making mixtapes, Pitco was a Maytag brand, and Joe McAuley was the standalone salesperson. Fast forward several decades later, and Joe is about to retire from Pitco after a long career that saw him work in every single department in the company while managing every single region of the world.
Note: our office will be celebrating the holidays together on Tuesday 12/21/21, as such we will be unavailable for that afternoon after 12:00 PM.
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!
SAVE THE DATE:
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…
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.
SAVE THE DATE:
Tuesday December 16, 2021
Pecinka Ferri’s Annual Holiday Open House Returns
🎄
The one party you definitely don’t want to miss..
November 16, 2021 @ 10:00 am – 5:00 pm UTC+5
Ghost Kitchens: 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.
- Breakout sessions
- Experts
- Live Cooking
- Technology
- & So much more…
Tuesday, 11/16/21 10:00 AM – 5:00 PM
Pecinka Ferri Culinary Center
3 Spielman Rd., Fairfield, NJ 07004-3413
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.
Join us for 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.
Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors.
Just Added
PizzaBot 5000 Debuts Here Live & Operational – Middleby’s Pizza Robot
Panel Discussion Moderated by Fred Klashman TFS at 4:15
James Walker CFE, SVP of Nathan’s Famous Inc. Keynote Speaker 11:00 AM
Break-out sessions:
Sous Vide, a Key to Cross-Utilization – presented by Sean Wheaton, Cuisine Solutions
Sustainability Through Electric & Ventless – presented by Chef Chris Galarza, Forward Dining Solutions
Building Bagel Businesses One Entrepreneur at a Time – presented by Beth George, BYOB Bagels
Authenticity: Ghost Kitchens from Scratch, Built for the Future – presented by David Richer, Orbital Kitchens
Free
Google Calendar 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:
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! |
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 L2F, Blue 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
CLICK HERE
Our inaugural 2021 Ghost & Ventless Kitchen Forum is set to open at 10:00 AM next Tuesday 11/16/21.
REGISTER TODAY
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