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❤️ FAITH, HOPE, & LOVE ❤️

By | Company News, Food for thought | No Comments

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!


Happy New Year

Pecinka Ferri’s  digital makeover:

  1. 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.
     
  2. 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. 

What they think I do on New Years

🎁 Wrapping up the Present📆

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We wrapped up our year with a Victorian Holiday Party complete with carolers.

Caroleres

 

And what a year it has been!

Nancy Ferrer

Nancy Ferrer joined our team as Project Coordinator.

Imperial Range Logo

We added Imperial Range to our portfolio.

The successful Ghost & Ventless Kitchen Forum was our first hybrid event.

Terie Walks
Terie Osusky

Terie Osusky moved over to head up our growing Beverage Solutions silo.

Concordia logo
https://concordiacoffee.com/
synesso logo
https://synesso.com/
Bloomfield logo
https://www.bloomfieldworldwide.com/
Deutsche logo
https://deutschebeverage.com/
ss Brewtech locgo
https://www.ssbrewtech.com/
Starline logo
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.


Not quite ready for prime time, but enjoying ourselves none-the-less, as we kick off the 2021 Holiday Open House Party.

  • 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:
  1. 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.
     
  2. 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.

Tiny totoos

🚼 Changing📆

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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: 

Blodgett DFG’s and Mark V’sBlodgett DFG Oven
Ovens  Doyon  Artisan DecksDoyon ARtisan Oven


JOe McCauley Retirement Card

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.


Millenial Mealtime

🍲 Leftovers🥣

By | Company News, Food for thought | No Comments

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..

CLICK HERE

These are the ghosts of holiday parties past
& no, there are no leftovers from them…


leftover joke

🦃 Our Events are Never Turkeys🦃

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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.

happy-thanksgiving

The Keynote speeches at G&VKF
The Breakouts and Expert Panel at the G&VKF

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..

best party
Best Party Ever

supply chain kermit

1️⃣ One & Done❌

By | Company News, Food for thought | No Comments

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:

L2F’s Mobile Ghost Kitchen

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!

Nancy will lending her talents and unique experiences to our growing project and contract department, after having worked for several of the leading dealers in the area.

She has both culinary and design experience, has worked in operations, and most recently as a project manager.

Nancy starts as Project Team Associate on Monday 11/15/21.

GAR teak table ad

Tuesday's Ghost & Ventless Kitchen Forum

Schedule & Agenda


REGISTER TODAY


Miracles do happen

🔮 The Future is Now🤖

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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 L2FBlue 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.

G&VKF signup

REGISTER TODAY



👻 Casper’s Cauldron Cafe🎃

By | Company News, Food for thought | No Comments

Casper’s trick to the success of the Cauldron Café was to treat everyone to a frightfully good menu. It featured ghoul-ash, deviled eggs with a side of monster mashed smothered in graveyard gravy and a killer pumpkin pie for dessert. After the pandemic lockdowns, however, there was only the ghost of a chance that patrons would be goblin’ it up on-premise. 👺

Dinner was now a spooky affair, as foot traffic trickled down to just the masked zombies of the graveyard shift, leaving his dining room full of only cobwebs. 🕸️

Now in the fog-filtered moonlight of autumn, the grim reaper struck again. Casper had known about the skeletons in his chef Wendy’s closet, but never guessed that she’d turn out to be a witch on that frightful night and walk out during service. 🧙🏼‍♀️

He needed to act decisively to keep those blood-sucking creditors at bay, as the specter of defeat was not one he could conjure. 🧛

Luckily, technology came to his rescue. 💻

  • With the addition of ventless cooking, Casper was able to easily expand his cook line to accommodate hosting virtual concepts. 🍳
  • With robotics, he could operate with just a skeleton crew.  🤖
  • Third-party app’s agents appeared like apparitions and expanded his appeal to the WFH crowd. 😱

Casper’s Cauldron Café was transformed into a friendly neighborhood ghost kitchen. 👻

The new menus were all wicked good, including the recently added super-natural foods.  Fright Night was their biggest gross.  🎃

The staff all agreed to attend the Ghost & Ventless Kitchen Forum to scare up more information.  As you well-know, the devil is in the details. 😈


Blue Zone logo

Air Cleaning to Bring People Back, Safely

Blu zone podium
Introducing the NEW Ready-To-Go Tower with Bluezone model 450 installed. This plug-and-play air purification system destroys airborne viruses including corona-virus in occupied spaces. That’s right, it’s safe to operate 24/7. Available in black and white and quick to ship.
Learn More About the RTG Tower
Contact Us
Datasheet
 
The factors impacting the risk of contracting the virus are clear: the risk is higher in enclosed, crowded, under-ventilated spaces where people spend long periods of time.
 
Bluezone air cleaners, using germicidal UV, have been tested to kill more than 99 percent of viruses, bacteria, mold, and other contaminants in indoor spaces. The system, which does not require a filter, is proven to destroy infectious viral aerosols. Third-party laboratory testing has demonstrated Bluezone technology kills 99.9995% of the MS2 bacteriophage (SARS-CoV-2 surrogate) in a room-sized test facility. Test Results

How it Works:

  1. Air is pulled into the air cleaner
  2. Virus, mold and bacteria in the air are killed using germicidal UV light
  3. Purified air is returned to the space
  4. No UV light is emitted into the room

The Results:

  1. Viral load in the air is killed
  2. Airborne transmission is significantly reduced
  3. No requirements imposed on customer or employee behavior

SEE THEM AT THE GHOST & VENTLESS KITCHEN FORUM


As costs continue to escalate in the market, manufacturers are seeing increased impacts to products in areas such as components, raw material and freight. Outbound freight is a piece that has been more elusive to understand immediately, as costs are more easily seen on incoming freight with components and raw materials, less so after the fact on outbound freight, in the form of increases combined with surcharges.

As we understand the impact outbound freight costs are truly having, we find it necessary to pass along a portion of the outbound freight escalations beginning November 8th, 2021. Orders in house at each Middleby Division shipping on or after November 8th will have a freight surcharge rate of 4.0% applied to them. This will give you the opportunity to arrange for a different freight means for your orders if you should choose to avoid the 4.0% surcharge. Once orders leave the respective facility, there will be no reversing of the surcharge.

As a reference for the above surcharge, freight has increased 25% – 30% for domestic road rates, not including surcharges, varying by route and distances. These staggering costs are not only seen as direct costs, but additional surcharges added makes it harder to calculate the cost impact until it is rolled up afterwards into the true cost of the product transportation. These total cost impacts to previously determined free freight levels are the reason surcharges are being applied to orders in house.

As we see freight stabilize, we will be able to return to a normal pricing position in the market. We foresee an increase to free freight terms in the new year and feel we will be able to capture current changes in the new freight policies.


See the Silent and Functional

G&VKF signup