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Ghost & Ventless Kitchen Forum

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Hybrid Hybrid Event

November 16 @ 10:00 am 5:00 pm UTC+5

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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

Pecinka Ferri

(973) 812-4277

View Organizer Website

Pecinka Ferri Culinary Center

3 Spielman Rd
Fairfield, New Jersey 07004 United States
+ Google Map
973 812 4277
View Venue Website

🤖 Fearing Robots and Ghosts👻

By | Company News, Food for thought | No Comments

The Dayton Slicer 😱 

A nightmare at the Elm Street Grille

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
Lakeside ingenuity o wheels
Touchless TradeShow

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.    

 EXPLORE THE FOODSERVICE PLAYGROUND    


This image has an empty alt attribute; its file name is PF-Ghost-Forum-Banner-1.jpg

You haven’t seen what we’ve added? 


Lineup


CLICK HERE

Ghost Chef

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.

G&VKF signup

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


When your food delivery robot knows you are about to go off of your diet


🤔 Discovery Day💡

By | Company News, Food for thought | No Comments

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.

Proven solution for hundreds of Health Care Communities:

SuzyQ cart by Lakeside

SuzyQ


DO YOU DO NITRO?


Combi Ovens are available

Just a 7-day lead-time!

Eating is Believing

You haven’t seen what we’ve added? 


Lineup


CLICK HERE

Ghost Chef

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


Close Enough

📻 10-4 Good Buddy 🚚

By | Company News, Food for thought | No Comments

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…


CTX oven ad
Featured at the Ghost & Ventless Kitchen Forum 11/16/21

Featured at the Ghost & Ventless Kitchen Forum 11/16/21

https://vimeo.com/621516327

Bread is like the sun.

🕸️ Web Slinging 🕷️

By | Company News, Food for thought | No Comments

Three amazing new websites are now on-line.

Follett has created the perfect on-line showroom for its ice products.

ITI covers the entire spectrum of tableware and accessories for various concepts.

Carter-Hoffman gives you the flexibility of a spectrum of PUC solutions for food lockers.

Check each of them out below:


Follet virtual showroom link

ITI catalog page link
ITI

Pickup cabinet subweb

Just announced:


Our Program & Speaker Lineup
CLICK 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.

REGISTER TODAY


Restaurant Plating Fails

food on a shovel

https://www.boredpanda.com/funny-food-serving

See them all


🍂 Fall For You 🌰

By | Company News, Food for thought | No Comments

Enjoy these local views of Fall’s arrival: 


Beech Logo
Local Beech custom install

Pecinka Ferri = Pizza Facilitators

Pecinka Ferri Pizza eauipment offerings

Ghost & Ventless Kitchen Forum banner

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.

Ghost & Ventless Ad


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


Haunted Pancakes

🧬 Life Finds a Way 💓

By | Company News, Food for thought | No Comments

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

Continental Refrigerator Ad

If it’s new, it’s at Pecinka Ferri:

Globe Vac Pak Ad
Globe immersion blender ad

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.

Forum ad

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.


🥡 Laboring for Foodservice 🍽️

By | Company News, Food for thought | No Comments

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.


Bally Ad

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.

Forum ad

If it’s new, it’s at Pecinka Ferri:

leby Coffee ad

Follow us for more recipes

Fish & Chips

👀 CU in November 🍂

By | Company News, Food for thought | No Comments

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:

PUC
Carter-Hoffman PUC Pick-up Cabinet
Plexor
TurboChef Plexor Oven
Pizza Bot
L2F Pizza Bot

cracked corn

👻 Ghosts & GOATs 🐐

By | Company News, Food for thought | No Comments

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

ghost kitchen logo

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…

Blodgett Goat contest

www.blodgett.com/goat


Extra Fries