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Mar 24
0

πŸŽ“ Educating the Healthy Masses πŸŽ“

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Educating the β€œHealthy” Masses

By Ed Pecinka

Opportunities to bring knowledge and value to our marketplace comes from many different places.  In the month of March, after attending the bi annual NAFEM β€œtraining ground”, Pecinka Ferri has been fortunate to β€œeducate” our industry, not only on a regular basis in our Culinary Center or by sharing our sales staff and knowledge with our key dealer partners as they presented β€œwhat’s new” and unique at the annual International Restaurant and Foodservice Show of New York.

We were requested to participate in two unique programs that have allowed our staff to β€œteach” new cooking techniques and product applications.

Our Chef Nick Mercogliano, with his sous’ John Alfano and Amir Kamal, cooked and presented at the AHF-NY event β€œMindful Eating for the Beloved Community- Plant Based Culinary Clinic”.  This was followed up this week with Chef Nick presenting β€œFarm to Table, Vegetables and Micro Greens” to students at Queensborough Community College.  The school’s annual common read was Will Allen’s, The Good Food Revolution. Chef Nick presented our Garden Chef as a unique tool available today that will allow restaurants and healthcare facilities a perfect environment for growth of micro greens and vegetables. By bringing β€œtasting samples” along with a freshly grown tray of wheatgrass, this presentation gave perfect closure with real-life examples of the value of good foods.    

The Unique Training Continues!!!!

Come join the team from Pecinka Ferri and meet James Zensen, Engineering Support Manager for Wells Ventless Products, for an in depth and hands on presentation/training on the features, benefits, and design specifications for what is becoming the industries latest ventilation technology offering.

Training sessions will be taking place on:

Tuesday April 16th / 11am- 2pm and Wednesday April 17th 11am – 2pm

Day and Nite/ All Service 10 Charles Street New Hyde Park, NY 11040

Lunch will be served

For more information or to RSVP call Terie Ozuski at PFΒ  973 812-4277

Wells Ventless
Server

Just in time for Ice Cream Season, Server Products announces that they are delaying their scheduled price increase until 2020!

Please join us in welcoming our newest team member Daria Runza to Pecinka Ferri.

Daria will be working with our customer service team and can be reached at (973) 813-7149 Daria@pecinkaferri.com

ITI
AHF
2019 AHF Election Results

The 2019 election results are in The members elected two new officers, three new directors, and two leadership development committee members to serve on the Association’s 2019-2020 Board of Directors and Leadership Development Committee.

Aatul JAin

New Jersey’s own Aatul Jain was voted in as Director at Large.

He is currently Executive Chef at Saint Peter’s University Hospital in New Brunswick.

Dispense Rite Order Pickup
[contact-form-7 id=”9928″ title=”Pizza Demo”]
Mar 16
0

🌜When the moon hits your eye like a big πŸ•

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🌜When the moon hits your eye like a big πŸ•

You need to do pizza? 

We got ya’ pizza equipment right over here. 

Mixers? We got three leading brands.

Refrigeration? Check – walk-ins, reach-ins, dough retarders, prep tables…

Displays? You bet!

Oh, & ovens? Boy, do we have ovens: BlodgettMarsalTurboChefMiddleby MarshallDoyon(not to mention Southbend, Lang, Wells, Hollman…)Just about everything you need, including the kitchen sink.

And did we mention that most of it is live and operating at our Culinary Center in Fairfield, NJ for testing, recipe & menu validation (and lunch too)?
The Association for Healthcare Food Service of New York Presented β€œMindful Eating for the Beloved Community … Plant Base Culinary Clinic” at the Institute for Culinary Education (ICE) this week.
Team Pecinka Ferri was there in force.


We were baking at the IRFSNY & The Vegas Pizza Expo; see how we did.
[contact-form-7 id=”9928″ title=”Pizza Demo”]

Mar 10
0

πŸ”₯ Cookin’ With (or Without..) Fire πŸ”Œβ„

By | Company News, Food for thought, Uncategorized | No Comments
Robo-Cook II
At Work in Today’s Futuristic Kitchen πŸ”Œ
by Andy Roid Weber, BBQ
Robo-Cook had been working alongside his kitchen-gardener, the Germinator at the Paddy O’Furniture Virtual Pub for some time.  Together they led the fight for clean food, growing flats of microgreens, and nitro-brewing coffee, tea and Italian sodas.  Rumors on the (pedestrian only) street swirled that they’d been transported from a future air-polluted Gotham by Porcupine.com (delivered by time-travelling drones).
Garden Chef
Porcupine had lost its bid to open a third second headquarters in San Francisco. Locals there – who were receiving universal basic income – spent their idle days protesting against any cafeteria equipment manufacturers who were not paying their robots at least $15/hour.  The company decided to manufacture their burger-flipping androids and micro-green gro-cabinets at one of their other-second-headquarters instead.
Tender Chef
Paddy O’s waitron, Rosie was out walking their cyborg pet Astro, when she was alerted to the familiar β€œDanger, Phil Robinson, Danger!”  coming from their 120 square foot kitchen.  It seemed that not only had the walk-in door been left ajar, but the salad robot was out of pumpkin seeds.  Jumping onto her Segway, she sped back past Uber Eats driverless cars. Upon arrival she discovered that: big data had already been transmitted from the appliances to upper management’s mobile devices, that an alert was issued to the headsets in the kitchen, and that HACCP violations had been recorded online.
Kitchen Brains

READ MORE HERE https://issuu.com/totalfoodservice/docs/march_2019_digital/42

 πŸ”₯Mibrasa Charcoal Oven/Grills kill it. πŸ”₯
Mibrasa Oven/Grill
Premium charcoal cooking equipment line of Ovens, Parrilla Grills, Robatayakis and Hibachis, featuring the benefits of cooking with live fire. 
Mibrasa products are extremely well crafted, highly robust, safe and easy to use and control.
  Leading US Chefs use Mibrasa in their restaurants 
Β· Rick Bayless – Lena Brava, Chicago
Β· Paul Kahan – One Off Hospitality, Chicago
Β· Josiah Citrin – Melisse ** Michelin and Charcoal Venice, Los Angeles
Β· Ilan Hall – Ramen Hood, NYC & Los Angeles
Β· Geronimo Lopez – Botika Pearl, San Antonio
Β· David Orozco – Asadero Prime, Seattle

❄

chewblet ice
diet ice
Mar 02
0

πŸ’ƒ It’s Showtime 🎬

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It’s showtime again – this time in the Big Apple and in Sin City. The IRFSNY opens Sunday 3/3/19 at the Javits Center, showcasing many of the items that were introduced at NAFEM, as well as comestibles.

The Pizza Show starts on Wednesday 3/6/19 in Vegas, with many of our factories exhibiting (and cooking live there) as well.

As we close in on the quarter’s end, there are deals to be made!  Look for us at the shows for all of the specials available.

Years To Design & Develop. Only 10 Seconds To Change It.

Patent Pending

Food Shield Video Link
Lacor cookware

LACOR was founded in 1949 in the Basque Country of Spain & is the leading European manufacturer of premium quality cookware, kitchenware, and tableware for the restaurant, catering and hospitality industry. Β 

In order to serve the most demanding kitchen operators in the USA, in 2018, LACOR opened a branch in Naperville, IL, increasing US-based inventory levels to 2,000 SKUs.

LACOR offers the broadest and deepest selection of induction friendly cookware and displayware available.Β Β All products can be found in AutoQuotes.

1. The fattest knight at King Arthur’s round table was Sir Cumference. He acquired his size from too much pi.

Β  2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian.

3. She was only a whiskey maker, but I loved her still.

4. A rubber band pistol was confiscated from algebra class, because it was a weapon of math disruption.

5. No matter how much you push the envelope, it’ll still be stationery.

Feb 17
0

🏭 We’ve added a few good factories 🏭

By | Company News, Food for thought, Uncategorized | No Comments

Some new lines for Pecinka Ferri:

β€’EVO beginning 3/1/19

β€’Baselite starting immediately

β€’Crown Steam

β€’Lancaster Waste Management

EVO produces ventless appliances for display cooking, both indoors and out.
Baselite has been a leader in commercial lighting, offering a huge variety of decorative heatlamps.
Crown Steam was an OEM producer to many familiar US brands; it is now the home to Market Forge, Blodgett Steam, Southbend Steam and FireX.
Aristata Series Waste Management Series

Lancaster Commercial Products has introduced a line of indoor and outdoor architectural waste and recycling bins.
Feb 02
0

😏 Looking Forward πŸ‘€

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😏 Looking Forward πŸ‘€

2019! Looking forward to a year of opportunities.

Pecinka Ferri heads to the NAFEM show reinvigorated, with a newly enhanced identity. 

Joe Ferri Jr. will immediately be assuming the position of Vice President of Project Sales for the firm in his coming new role as partner.  He has also been elected President of MAFSI Region Three. 

Kevin Dube has been appointed our Office Manager; please congratulate him when you see him either at NAFEM or at the New York Show in March at Javits.

Our (somewhat) recent additions of John Alfano and Amir Kamal have given us much-needed additional coverage. 

We are grateful for the chance to serve all of our constituencies.

Coming soon to a trade show or event near you… 

😏 Looking Forward πŸ‘€

GAR Products Introduces:
GAR 2019 Collection
For More CLICK HERE

😏 Looking Forward πŸ‘€

NEW at NAFEM:
Middleby 2019 NAFEM
CLICK HERE for more
Insinger 2019 NAFEM
Groundhog Day the Sequel
Jan 27
0

πŸ‘€A Final Look Back πŸ™ˆ

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2018! A final look back at a challenging year. Between rep consolidation, public policies, weather anomalies, health issues, tariffs and other disruptions, the past year was a crucible in which we’ve forged a new stronger identity.

Lessons learned in the last twelve months will serve to buttress us for the road ahead.

πŸ‘€A Final Look Back πŸ™ˆ

Our Line Card (CLICK for full size .pdf)
2019 PF Line Card


πŸ‘€A Final Look Back πŸ™ˆ

Have a look back at the last few months with P-F

New Products at NAFEM

NAFEM C-H preview

πŸ‘€A Final Look Back πŸ™ˆ

Carter-Hoffmann/Doyon/Nu-VU booth 1423 NAFEM

πŸ‘€A Final Look Back πŸ™ˆ

Ya don’t say?
Jan 20
0

❄⛄ Florida Dreamin’ β˜€πŸŒ΄

By | Company News, Food for thought | No Comments

2019! The first significant storm of the year came four weeks into winter.

It has folk’s thoughts turning to escape – to points south for a taste of warmer climes.

Many will join the foodservice E&S industry in Orlando in early February for a mid-winter respite from the elements.

Here’s a few more lists of who & what you will encounter on the NAFEM show floor, and well into the new year too.

NEW PRODUCTS at NAFEM:
DispenseRite new in 19
Dispense-Rite booth 508 NAFEM
Server Products new in 19
Server Products booth 412 NAFEM

❄⛄ Florida Dreamin’ β˜€πŸŒ΄

Team Pecinka Ferri circa 2019
Team Pecinka Ferri 2019
Jan 13
0

πŸ™ˆ Do we need NAFEM? πŸ™‰

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Do We Really Need A NAFEM Show?

 

Top 10 Reasons Not To Go To The NAFEM Show:

  1. This whole foodservice thing is a fad that won’t last.
  2. I know everything there is to know about FSE&S.
  3. I can’t abide networking and mingling with the entire power structure of my chosen profession.
  4. There are no flights from my area to Orlando in the winter.
  5. We don’t collect trade-show tzatchkies.
READ the rest here:

NEW PRODUCTS at NAFEM:Globe New Products NAFEM 19

Merry New Year