Pecinka Ferri will be taking on a new look this week:
- Star / Holman
- Wells / Bloomfield
The NJ AHF chapter held their annual chef’s competition at Pecinka Ferri’s Culinary Center.
Robert Wood Johnson Hospital took first honors in the mystery basket throw-down. Secret ingredients included chocolate and gummy worms.
|Effective January 1, 2018 Advance Tabco will publish a new Product and Price Guide, reflecting an approximate 3% increase, although the majority of accessories and modifications will not be changed.
At the same time, Advance Tabco will issue a new Net Priced, Product Flyer, with most prices either unchanged or reduced.
AutoQuotes will be updated accordingly, and acknowledged pricing will be honored on all orders entered by December 31, 2017 and shipped prior to February 28, 2018.
ITI continues “Refreshing The Tabletop” with its new sleek and sophisticated Slope™ dinnerware.
This bright white and reduced-profile square collection serves as a perfect canvas for any culinary creation.
Pair Slope™ with additional square and rectangle plates and platters from the popular Elite™ line for a nearly unlimited number of presentation options!
|Download The Sell Sheet|
Mostly, we’ll miss the people (and the parties) at Hatco.
Do you remember those radio and TV ads: “Work from home; No selling required!”? I sure do. I still wonder why precluding the sales function is perceived as a positive message.
Popular media revels in the demonization of the sales profession. From the sitcom WRKP in Cincinnati’s sleazy Herb Tarlek, through Peewee Herman’s disgust at a “SALESMAN!” ringing his doorbell, right through to Leonardo DeCaprio’s portrayal of the Wolf of Wall Street, we are barraged with images that condition us to reject the worth of the world’s second oldest profession. Come to think of it, don’t practitioners of the world’s first oldest profession need to be sales-oriented as well?
Concurrent with the stigmatization of selling, comes the proliferation of self-service options. Gas stations, ATM’s, retail check-outs, self-publishing, even US Customs kiosks and medical advice have all been automated to eliminate human interaction. There’s an app for that (and for everything else, it seems).
Just as the Industrial Revolution eliminated manufacturing jobs, so too the Information Age continues to impact the workforce. Fortunately, sales positions don’t yield to mechanization as easily as clerical jobs do. Sure, retail has its “shelf-talkers”, and B2B its “silent salesmen”, but only non-robots can deliver insights and build consensus.
It seems as though everyone perceives themselves an expert, shallow-schooled by smart phones, social networks and the narrow group that they interact and identify with.
Salespeople are tasked with providing a broader and deeper education of product features and benefits. Performance based compensation ensures that they are incentivized to eliminate ignorance.
Why then do we struggle to resonate with potential customers? Why do we lack the engagement so necessary to teach?
Can we blame complacency? Are lazy marketers to be indicted for their penchant for relying on collateral, printed catalogues, price lists and poorly planned and/or executed trade shows?
Automating processes might lead to your Blue Ocean Strategy by getting customers to buy on autopilot. You might find The Holy Grail of business – a value proposition that makes it too hard for your clients to switch to your competitor. More likely, though, a sales professional will lead the way to higher volumes and profits.
No selling required: that’s why there’s always the need for a salesman.
Editor’s Note: This was originally posted in 2014
Market Forge announces new promo’s: BOGO’s & Spiffs!
THE RITE DISPENSER FOR ANY APPLICATION
Thursday heralds the official first day of autumn. Apple-picking, tailgating, and PSL’s ☕️ aside, fall probably represents the most important season of the year, food-wise.
This period marked the busiest time for our ancestors, as they struggled to reap their crops, and then preserve them until the first shoots of the following spring brought them much needed sustenance.
Many of the most beloved culinary techniques are rooted in harvest traditions. 👨🏻🌾
Fermentation, including pickling, brining, and vinification 🍷 worked to extend fruit and vegetable shelf lives. Curing and smoking of proteins allowed them to last throughout the toughest winters as well. 🥓
Food preservation relies on the prevention of microorganism growth and the slowing of oxidation. Our forebears created proven (and often delicious) methods of prolonging their foodstores, while understanding little of the underlying science.
The shelf life of today’s fall bonanza can be extended by these and other classical ways as well as, and in conjunction with, more modern methodologies:
Conserving “fresh” taste, color, nutrition and texture, these newer techniques have the added benefits of reducing the incidences of harmful carcinogens.
We’ve taken full advantage of our Garden State Culinary Center at Pecinka Ferri this year, growing, pickling, canning, freezing and storing our crops. The Test Kitchens here provided the proper tools to get the job done, and our chef and crew reveled in putting a new twist on these ancient traditions!
October 1st – new price lists on Blodgett-Marsal & Market Forge!
This week, leading up to 9/11, has presented so many challenges to our well-being. Cataclysmic hurricanes, a massive earthquake, news of a potentially culture-crushing data breach, all have unleashed their fury on a innocent populace within a few day’s time.
Most of North America is now attempting to secure its physical, financial, and cultural well-being. Safety and security have been pushed to the forefront of the national agenda.
These are hot-button issues in foodservice as well, as witnessed by the constant drumbeat of contamination reports in the news.
The industry must be vigilant watchdogs for food safety and security. We are proud to represent factory partners who offer a variety of solutions.
Vacuum System Solutions
Advance Tabco’s revolutionary Sleek Shield™ makes rotating food shields without tools easier than ever!
In addition to full 360º rotating ability, the chamber will lock into place in 15º intervals.
Careful management of the cold chain maintains freshness over time, ensuring maximum food safety while maintaining HACCP standards.
“The only thing that is constant is change” Heraclitus once said. You have certainly taken notice that disruptions great and small are occurring with an ever-accelerating frequency, rendering a new normal on a daily basis.
2017 will go down as one of those seminal moments when the world has rebooted. Foodservice is not immune from the effects of this renewal.
Mergers and acquisitions, career detours, new alliances, and the ever-morphing supply chain are symptomatic of seismic shifts in the lives and livelihoods of the denizens of HoReCa (Euro-speak for Hotel, Restaurant and Catering – AKA “foodservice”).
The very notion of “food away from home” – as the US government defines what the industry does – is being challenged. Fortunes will be made and lost in the ensuing years as the industry re-aligns.
Buckle in for a bumpy ride as the opening salvoes of the campaign hit their early targets.
Please note that Jason Kellish has left his position with Pecinka Ferri Associates. We wish him all the best in all of his future endeavors.
Hospitality Glass Brands have opted to utilize a factory-direct approach in the New York Metro market, and thus ends our affiliation with them.
Blendtec and Lancer will be restructuring.
Blendtec will again handle all sales and service for North America and all International not outlined below.
Domestic purchase orders again will now need to be made out to Blendtec
Lancer will handle all sales and service for the UK, Europe, Middle East, Africa and Australia.
A special pricing promotion has been offered to herald in this change!
MagiKitch’n has streamlined their outdoor cooking equipment product lines. MagiCater and MagiKitch’n fryers will be the only “al fresco” product offerings now going forward.
The foodservice equipment and supplies industry is truly global! Many of the products in use every day have their origins overseas.
Hailing from just about every corner of the globe (and not just from China, the “world’s factory floor”) non-food items work their way daily through the supply chain.
Countries that one may not immediately associate with the E&S trade are now key suppliers.
Heaters from Australia, dinnerware from Bangladesh, Combi Ovens from Denmark, dishwashers from Spain, and carts from Turkey are but a few of the offerings.
Traditional trading partners in Europe have upped the ante by providing ever more sophisticated versions of standard kitchen equipment and front of the house serving items.
International trade shows draw ever larger crowds, while domestic events struggle for attendance.
Entire support structures have emerged here in the US to facilitate this deluge. Talent search firms, warehousing, parts and service suppliers, marketing consultants and others specializing in international commerce have established themselves stateside.
Formerly, foreign exchange rates and labor costs dictated the origin of goods. These still play a part, but overseas companies regularly use financial hedging mechanisms to level out their costs. Exporting is vital to those entities fabricating in areas that can not support their production domestically.
A typical path for a foreign manufacturer to penetrate the American market is to first establish a relationship with a US-based competitor to supply them with unique product under a branding agreement.
Subsequent to any successes, a non-native factory will then create a trading company, outsourcing much of its infrastructure. Only after these phases are humming along will the brand fully embed itself on our shores, directly hiring personnel and occupying brick & mortar. In some cases, local manufacturing will also supplement the imported product.
Beware: not all products are alike. Manufacturing standards vary widely worldwide. Codes and requirements are anything but uniform across the globe. Buyers must take into account after-sale issues. Merchandise longevity and serviceability should be considered paramount.
The world has gotten smaller, and yet more complicated for the E&S specifier.
Chef Beau MacMillan and his Henkelman – Elements
http://www.henkelman.com/usThe New Jersey Chapter of the Association For Healthcare Foodservice won the inaugural “Chapter of the Year” award at last week’s conference.
The annual event, this year held in the Washington DC suburbs, features a tradeshow, culinary competition, silent auction, education, motivation, and networking!
Our area was well represented with strong attendance by the New York chapter, leading the way with culinary innovation, cutting edge facility design, and innovative meal delivery systems.
Have you noticed the steady integration of tech into foodservice equipment?
Many leading manufacturers are offering new and/or improved appliances such as Carter-Hoffman’s Garden Chef, Henkelman‘s Vacuum Systems; Irinox Blast Chillers and Shock Freezers, Perfect Fry, and so many others.
Whether it’s robotics, AI, IOT or even on-board video, prepare to be wowed by the latest innovations coming out of the engineering departments.
Gratefully, many of the new iterations are not just gee-whiz marketing ploys, but truly serve a function.
“Better flavor profiles“, “untraditional locations“, and “hyper-local availability” are now added to the benefits promised by past innovations such as “ease of use”, “increased productivity” and “lower food costs”.
Visit us soon at our newly completed kitchens in the Fairfield, NJ Culinary Center to experience firsthand the disruption in food equipment.
Meaningless superlatives abound in the marketing sphere, overused until they no longer have any impact. The one that you’ll hear over and over in foodservice equipment is “heavy duty”.
Just what does that mean? Nearly everyone will have a different understanding of this now-hollow descriptor.
Is it metal gauge? Motor size? Will “good enough” be good enough? Is the product fit for your purposes, will it last reasonably long, will the manufacturer fix it breaks?
When purchasing (or specifying) kitchen wares, most folks need a benchmark against which to measure quality. Advertiser-sponsored trade journals do occasionally attempt to establish value hierarchies. Specifications often belie nuances in equipment differentiation.
Operators and specifiers often must rely upon the integrity of suppliers to distinguish between “good, better, and best” offerings. Bear in mind that greater quality units might not be appropriate even if the budget permits its inclusion, just as lesser quality pieces shouldn’t be the automatic default selection because they are cheaper.
The price/value continuum is further complicated by transactional purchases, where little or no expertise is exchanged. Here, differentiation between vendors should be a critical factor in the selection process. Often, sadly, it is not.
Clearly then, “Heavy Duty” is in the eye of the beholder. We submit that a trusted expert supplier must be a key component in the value equation.
The heavy duty rule: Caveat Emptor (Buyer Beware)!
Marsal has a large selection of ready-to-ship ovens in stock! Call us about our end-of-summer freight special.
Robert Watson has joined Lakeside as the new Eastern Regional Sales Manager.
If you haven’t checked out the beautiful Torino™ Collection from ITI, now is a great time! This elegantly designed coupe-shaped dinnerware collection adds sophistication to any table setting! New for 2017 are the stacking plate options – the clean lines of the stacked plates are perfect for your small plate/Tapas-style dining presentation. Available in 5″, 73/4″, 9″ and 101/4″ diameters, Torino™ covers all your plating needs. Be sure to contact your local ITI Sales Representative for additional information about Torino™ today!
So, you made it halfway through the dog days of summer! Those lazy, hazy, crazy days that you waited all year to enjoy.
Hopefully, you are getting out and embracing the fine weather that Mother Nature has bestowed.
Dog days conjure up images of swimming, soft-serve stands, mini-golf, boating, softball, golf, and drives through the country.
Barbecues and clambakes, frozen drinks, cook-outs and al fresco patio dining should definitely be on the agenda!
Foodservice can be such a huge part of the summer scene: “It’s too hot to cook – let’s go out” should be on all of our lips at least until the frost is on the pumpkin…