Spring is Coming

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Foodservice in 2021 (so far) looks a lot like foodservice in 2020 but not so much like 2019.

Can we expect accelerating trends in tech, robotics, off-premise, delivery, take-out?  When will dine-in be returning?  What will become of the shuttered spaces?

At the moment, we all have more questions than answers.  

While the industry looks ahead to a recovery in Q2, we have already seen encouraging signs of activity.  

The days are getting longer.  Spring is within sight. 

Spring is Coming to Pecinka Ferri

Synesso Espresso ad

Lakeside’s Enlightened Freight Policy

As we kick off a new year, we felt it a good time to re-visit the topic of concealed freight damage.  

Legally, it is the responsibility of the consignee to note any damage before signing for freight and this is printed largely on our packaging; however, we understand that there are a variety of factors that could prevent a full and proper inspection from being performed prior to the carrier leaving the premises.  

While it is certainly easier to be successful in a claim if the damage is noted at time of delivery, the good news is that we have 5 business days from the day it was delivered to notify the carrier of any concealed damage that may be discovered after fully un-boxing the freight.

If the freight shipped using our carrier, please contact us within 5 business days of delivery, and we will handle the claim for you!   We will also get a replacement order going right away.

If the freight shipped using your own carrier or logistics company, please contact the carrier directly within 5 business days of delivery to make the notification within the allotted time frame.   Then, give us a call and we will help coordinate replacement of product if you choose; however, the claim and any reimbursement that may follow will be handled between you and your carrier.  

Looking forward to a successful 2021!

Sara Neuhart
Customer Service Team Lead


Did I read that sign right?

On a door:


In a Laundromat:


In a department store:


In an office:


On a repair shop door:


One Last Look Back

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Join us on our journey into the new year as we look ahead to the opportunities on the horizon.  

But first, one last look back at where we’ve been…

In case you missed it:

Pecinka Ferri announced new lines:

We added new staff:

We promoted staff:

We made videos:

We expanded our offerings to include:

We’re here to help!

Year in review


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We wish you a very Merry Christmas and a Peaceful, Safe, and Joyous Holiday Season. 


More than 12 million meals have been donated with the help of NAFEM‘s Feeding America match program.

Blodgett’s  financial donation was directed to Vermont Foodbank and matched 100%, helping Vermonters in need.

Visit any of the companies tagged in this post to see how you can help too. #wearemiddleby#middlebycares#endhunger


The 12 Days of Ventless

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🎅 The 12 Days of Ventless🎄

Are you sick and tired of red-suited jolly old elves getting stuck in your ductwork? 🎅

Do the ghosts of holidays past continue to haunt you with flue cleaning costs from yule log soot and menorah candle creosote? 🕎

Do the mushroom fans on your roof prevent you from installing blow-up holiday décor? 🎁

Well, then sit back in your one-horse-open sleigh 🛷and twice-check my list of presents this year. ✔️

On the twelfth day of Ventless, my dealer brought to me:

Why risk being on the Fire Department’s naughty list when instead you can easily install a plug & play electric ductless cooking appliance?  Remember, ceilings are meant for hanging mistletoe, not ugly ventilation ducts, and rooves are meant for the prancing and pawing of each little hoof. 🦌

Let safety be on your wish list for the holidays and every day.  Ventless electric equipment has no open flames flickering through frosted windowpanes.  Let’s face it, chestnuts on an open fire are much better suited to city sidewalks dressed in holiday style. 🔥

Ventless appliances are perfect for all of your holiday baking, roasting, steaming and frying, whether the menu calls for roast goose and cookies, or brisket and jelly donuts.  The reduced maintenance needed will afford you plenty of extra time to deck the halls with holly, break out the dreidels and polish the nutcrackers. 🎄

There’s no need to share any more of your gelt than you need to, as the total cost of ownership will be equal to or lower than that of traditional vented equipment.  Scrooges will be pleased with the new life breathed into their facilities. 💰

So, while everyone else has settled down for a long winter’s nap (with visions of sugar plums dancing in their heads), give yourself the gift of portability, tax advantage and safety: a new ventless kitchen installation. 🛌

Old Father Time will not be waiting on you for auld lang syne, and you definitely won’t need to send a team of (those game-playing) reindeer to the north pole to get your equipment either, as it is readily available and all made right here in the ol’ US of A. 👴

You have but one choice to make for your holiday wish: do you want it wrapped in a blue and silver bow, or a red and green one?  🤶🏼

Chef Nick brings you Latkes & Jelly Donuts

1. When one door closes and another door opens, you are probably in prison.

2. To me, “drink responsibly” means don’t spill it.

3. Age 60 might be the new 40, but 8:00 pm is the new midnight.

4. It’s the start of a brand new day, and I’m off like a herd of turtles.

5. The older I get, the earlier it gets late.

6. When I say, “The other day,” I could be referring to any time between yesterday and 15 years ago.

7. I remember being able to get up without making sound effects.

8. I had my patience tested. I’m negative.

9. Remember, if you lose a sock in the dryer, it comes back as a Tupperware lid that doesn’t fit any of your containers.

10. If you’re sitting in public and a stranger takes the seat next to you, just stare straight ahead and say, “Did you bring the money?”

11. When you ask me what I am doing today, and I say “nothing,” it does not mean I am free. It means I am doing nothing.

12. I finally got eight hours of sleep. It took me three days, but whatever.

13. I run like the winded.

14. I hate when a couple argues in public, and I missed the beginning and don’t know whose side I’m on.

15. When someone asks what I did over the weekend, I squint and ask, “Why, what did you hear?”

16. When you do squats, are your knees supposed to sound like a goat chewing on an aluminum can stuffed with celery?

17. I don’t mean to interrupt people. I just randomly remember things and get really excited.

18. When I ask for directions, please don’t use words like “East.”

19. Don’t bother walking a mile in my shoes. That would be boring. Spend 30 seconds in my head. That’ll freak you right out.

20. Sometimes, someone unexpected comes into your life out of nowhere, makes your heart race, and changes you forever. We call those people cops.

21. My luck is like a bald guy who just won a comb.

Just like really being there?

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It’s always nice to see the projects live and in person that we help spec, quote, negotiate, order, track shipments on, and now demonstrate!

Seeing these things in AutoQuotes, spec sheets, drawings and PO’s aren’t as good as seeing them in real life….or at least in photos. 

Convected Air is the best way to hold fried foods – see why in less than 2 minutes.

Take Advantage of Fast Flexible Financing

from Middleby

Now’s the time to take advantage of $0 down and payments as low as $29 a month until April 30, 2021 on Middleby brand equipment. Middleby is extending an offer to customers to pay with no money down and 100% financing provided for your entire project. The deadline to apply for financing is December 31, 2020. 

If you’re interested in learning more, click here to find out your financing options from Middleby, or contact your local Pecinka Ferri rep with any questions or to receive more information. 


The Final Stretch

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It’s the final stretch.  Having now survived Black Friday, there’s only one more month of 2020 left.

There have been more prognostications made this year, about life in the following year than any in recent memory.  We all know the reasons.

But what will 2021 and beyond really look like for the hospitality & foodservice industry?  

Will there be PPE’s in our collective futures?  Which operations will survive; what concepts will be introduced in the spring?  

Trends have accelerated and others have emerged. Which will have staying power?

Multi-unit operators have been busy reimagining their physical plants with an eye towards accommodating the swelling demand for off-premise alternatives.  

Workplace feeders are contending with a seismic shift in their models including projections of between 50% and 90% reductions in an ever-shifting pool of potential patrons.

Health and safety concerns of both staff and customers are now paramount considerations for every facility.

Provided that the viral spread curve is again flattened and local governments are willing, when will pent-up demand and Zoom-fatigue tip the scales in favor of a resumption of on-premise dining?

Yes, we’ve come a long way, but the road ahead is still long and uncertain, as many other questions remain.

On this final leg of the journey, let us now commit to restoring the guiding principals of hospitality that have traditionally served us so well.

The latest in contact-free food delivery – PUC by Carter-Hoffmann

Pizza Pizza Pizza

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…: