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๐ŸŒœWhen the moon hits your eye like a big ๐Ÿ•

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๐ŸŒœWhen the moon hits your eye like a big ๐Ÿ•

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 โ€œMindful Eating for the Beloved Community โ€ฆ Plant Base Culinary Clinicโ€ 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”]

๐Ÿ”ฅ Cookin’ With (or Without..) Fire ๐Ÿ”Œโ„

By | Company News, Food for thought, Uncategorized | No Comments
Robo-Cook II
At Work in Todayโ€™s Futuristic Kitchen ๐Ÿ”Œ
by Andy Roid Weber, BBQ
Robo-Cook had been working alongside his kitchen-gardener, the Germinator at the Paddy Oโ€™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 theyโ€™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 Oโ€™s waitron, Rosie was out walking their cyborg pet Astro, when she was alerted to the familiar โ€œDanger, Phil Robinson, Danger!โ€  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 managementโ€™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

 ๐Ÿ”ฅMibrasa Charcoal Oven/Grills kill it. ๐Ÿ”ฅ
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 
ยท Rick Bayless โ€“ Lena Brava, Chicago
ยท Paul Kahan โ€“ One Off Hospitality, Chicago
ยท Josiah Citrin โ€“ Melisse ** Michelin and Charcoal Venice, Los Angeles
ยท Ilan Hall โ€“ Ramen Hood, NYC & Los Angeles
ยท Geronimo Lopez โ€“ Botika Pearl, San Antonio
ยท David Orozco โ€“ Asadero Prime, Seattle

โ„

chewblet ice

diet ice

๐Ÿ’ƒ It’s Showtime ๐ŸŽฌ

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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. ย 

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.ย ย 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.

ย  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.

๐Ÿ˜ Looking Forward ๐Ÿ‘€

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๐Ÿ˜ Looking Forward ๐Ÿ‘€

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… 

๐Ÿ˜ Looking Forward ๐Ÿ‘€

GAR Products Introduces:
 GAR 2019 Collection
For More CLICK HERE

๐Ÿ˜ Looking Forward ๐Ÿ‘€

NEW at NAFEM:
Middleby 2019 NAFEM
CLICK HERE for more
Insinger 2019 NAFEM

Groundhog Day the Sequel

๐Ÿ‘€A Final Look Back ๐Ÿ™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.


๐Ÿ‘€A Final Look Back ๐Ÿ™ˆ

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



๐Ÿ‘€A Final Look Back ๐Ÿ™ˆ

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

New Products at NAFEM

NAFEM C-H preview

๐Ÿ‘€A Final Look Back ๐Ÿ™ˆ

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

๐Ÿ‘€A Final Look Back ๐Ÿ™ˆ

Ya don’t say?

โ„โ›„ Florida Dreamin’ โ˜€๐ŸŒด

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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

โ„โ›„ Florida Dreamin’ โ˜€๐ŸŒด

Team Pecinka Ferri circa 2019
Team Pecinka Ferri 2019

๐Ÿ™ˆ Do we need NAFEM? ๐Ÿ™‰

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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 wonโ€™t last.
  2. I know everything there is to know about FSE&S.
  3. I canโ€™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 donโ€™t collect trade-show tzatchkies.
READ the rest here:


NEW PRODUCTS at NAFEM:Globe New Products NAFEM 19


Merry New Year

๐Ÿ”ฎ 2019 Preview ๐Ÿ”œ

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Welcome to 2019!

In just a month from now, the industry will be gathering in sunny Orlando for the NAFEM show.

Are you ready?ย  Do you need to get into trade-show-shape (particularly after the holidays)?

What does 2019 and the bi-annual exhibition portend?

Here are some random New Year’s observations and predictions:

  • A recent spate of M&A activity is a harbinger of things to come affecting all segments of E&S distribution.

 

  • Virtual Kitchens, Ghost Kitchens and Commissaries will be growth vehicles in the coming year.

 

  • “Near” meat will be trending up as Americans adjust to plant-based center-of-plate offerings.

 

  • “Cord-Cutting” hits foodservice: wireless, ventless, and connectionless equipment providing ultimate portability and modularity.

 

  • ๐Ÿค–๐Ÿค–๐Ÿค– Robots-robots-robots! ๐Ÿค–๐Ÿค–๐Ÿค–๐Ÿค–

ITI

KeepWarmDrinkCoffee

ย Cappuccino and Espresso and Tea, Oh My!

Keep your patrons warm this holiday season with our assortment of mugs and saucers, perfect for any occasion. Our selection includes cappuccino, espresso, diner mugs, soup cups, and much more. These versatile mugs and saucers complement both the traditional and modern trends in the tabletop industry.

The Trends:
Consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.” —2018 Beverage Consumer Trend Report, Technomic

While coffee is clearly trending among millennial and Generation Z consumers, tea is also seeking to reinvent itself among the younger generations. With the taste and experiential associations of coffee and the healthy image of tea, the industry is increasingly using coffee and tea as ingredients and flavors outside the hot drinks and iced tea and coffee subcategories across a wide variety of products as varied as energy bars, yogurt and jam,
Lu Ann Williams, Innova Market Insights

“College students are not just drinking a cup or two at breakfast in the cafeteria. Rather, they are enjoying coffee all dayโ€”and throughout the evening.”
–2017 College and University Report, Technomic

INTERNATIONAL TABLEWARE, INC. | WWW.ITINOW.COM | 419-720-0285


diet