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GNJSHFSA

🤔 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

🚛 You Got That? 📦

By | Company News, Food for thought | No Comments

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.


Globe takes fresh prep to the next level with our new line of vacuum packaging machines. Available in 3 models to fit your operation, keep food fresh for longer, store perfect portions and prep for sous vide!

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…


ITI header

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.

ceramic tray with food

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.

food on cutting boards

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 basket

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.

fries & burger on a wooden board

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:

donut chart

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


👍Trading up ☝

By | Company News, Food for thought | No Comments

Trading up has arrived.  Folks are opting for better quality, higher-end merchandise, and are willing to wait for it.

That old adage comes to mind:

Ben Franklin Quote

As the world is awash in stimulus funds, businesses are reopening, and operators are planning for the long-haul, price has become a less significant factor in purchasing decisions.

When manufacturers struggle to keep up with demand, and are cognizant of the buyer’s preference for better goods, production emphasis will neccessarily be placed on those higher end products.

Good Cheap Fast

Buy the best that you can afford, order it early to beat the price increases, and plan to wait a little longer for quality!


Blodgett Factory Tour

Join NY Chef Aaron Bludorn for a peek behind the scenes at the iconic oven manufacturer in Vermont.
Blodgett logo

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…


START SAVING TODAY WITH OUR ENERGY STAR QUALIFIED STEAMERS!
Save thousands in utility costs with our ENERGY STAR qualified steamers. Our steamers operate at 40% – 75% cooking efficiency which can save you up to $7,985 in energy costs within a year and up to $95,821 over the lifetime of your equipment. Find out more about energy savings and rebates in our latest brochure. Check out the link below.
NEW BROCHURE!

Need a start-up or perormance check on your new equipment?

👨‍🔧  CLICK HERE  🧰


Butt rub