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📼 Be Kind. Rewind. 🎥

By | Company News, Food for thought | No Comments

While winding down a challenging year, we’d like to thank all of our industry partners for your support.

As we move through the holiday season, please keep in mind that 2019 will bring tariff-influenced price increases for most of our brands.  Placing your orders prior to the “ball dropping” will be essential to securing  current prices!

We are still able to ship many products before year’s end, and are motivated to do so.

Please let us know how we can help to punctuate 2018 on a positive note.


Malachy

For other videos, visit our channel:
https://www.youtube.com/user/FoodEquipment


Please join us in welcoming Amir Kamal to the Pecinka Ferri team as an end-user specialist / outside rep concentrating on healthcare and education.

Amir most recently served as assistant foodservice director at Overlook Hospital in Summit, NJ.

 

 


Kevin Dube has been promoted to Office Manager at Pecinka Ferri.

Kevin Dube

Kevin has been with us since 2016, and has served as bookkeeper and operations coordinator.

Please join us in congratulating Kevin mailto:kevin@pecinkaferri.com?subject=Congratulations

 

 

 

 


Will Smith

🍪 Don’t Crumble! Come to our Culinary Center Events 🍪

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Our third annual OPEN HOUSE / HOLIDAY PARTY

at the Pecinka Ferri Culinary Center is in two weeks
New for 2018:
Long Island shuttle to & from party.
Thursday December 6, 2018
from 3:00 PM until 9:00 PM

European Holiday Market Theme

Invite

RSVP Here


Holiday baking event coming up

You’re invited to bring your favorite cookie recipes and skills to our culinary center.

We’ll all be sharing tips and tricks and doing our holiday baking together in the test kitchen.

Watch this space for the next available date!


Cookie recipes from our staff:

 

 


🍗 They’re coming soon… 🎉

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Invite
See what we've cooked up at past parties, come to this year's for...

HOLD THE DATE! 

Thursday December 6, 2018
 from 3:00 PM until 9:00 PM

Our third annual OPEN HOUSE / HOLIDAY PARTY
 at the Pecinka Ferri Culinary Center

You won't want to miss the surprises that Chef Nick has cooked up this year.

GAR Banner
New GAR

📅 Mark That Date 📌

By | Uncategorized | No Comments

HOLD THE DATE!

Thursday December 6, 2018
from 1:00 PM until 9:00 PM

Our third annual OPEN HOUSE / HOLIDAY PARTY
at the Pecinka Ferri Culinary Center

You won’t want to miss the surprises that Chef Nick has cooked up this year.

Chef Nick


Kodiak Video


See how TruVection stacks up.

TruVection

Southbend Logo


Mibrasa Demo


Globe BoGo


Honor the Vet's

🙈🙉🙊 You NEED to know 👀

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Here’s a few things that you’ll need to know:

  • All fired-up over charcoal ovens

 

  • The upcoming pricing adjustments are almost upon us.

 

  • An industry icon has decided to leave the company.

 

  • The Hoodless Horstman rides again.

 

  • The BDNY show is imminent.


Mibrasa Video


E&S Prices are going up!  Some have already.  Please ensure that you place orders in a timely fashion to avoid the deadlines.

 

Here’s what we know so far:

 

  • Advance Tabco will publish a new Product and Price Guide and Sales Flyer, effective January 1, 2019 with an approximate increase of 4-6%

  • There will be a price increase effective January 1, 2019 affecting all Middleby Foodservice brands.

  • The 9/23/18 Continental Refrigerator supplemental price guide is now in effect.

  • The Sandstone Group (Alluserv, Geneva, Lakeside, Made to Drain) will implement new pricing on December 3rd, 2018.


After almost 32 years at Follett and 25 years as President, Steve Follett will be transitioning out of the business by the end of the firstSteve Follett quarter of 2019.

On January 7, Korey Kohl will start as president of Follett.

 

 

 

 

 


Have you read our seasonal blog in TFS?

Hoodless Art

 


BDNY

GAR BDNY


BDNY

 

🎃 The Dayton Slicer 👻

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Thrashed by the Dayton Slicer

 

Stiffs in the dining room, meat dying in the pass, blood on the butcher block: A nightmare in Dayton’s Elm Street Grille.Eldridge

Early on, it had seemed like an ordinary dinner service, but as the long night wore on, a strange foreboding overcame the staff. Would the pumpkin pie be 86’d before the shift ended?Pie R Round

They’d never been able to keep up with this volume before. It seemed almost magical how the tickets kept flying through the pass. Servers became transfixed on turning more covers than ever.

chefline

To keep up this pace, the FOH knew all along that that lingering four-top must be eliminated. Would crop-dusting the dining room rid them of those pesky campers forever? Were the GAR chairs too enchantingly comfortable?Gar chairIn the BOH, it seemed that the new equipment was possessed! The Dayton Slicer worked more effectively than any ever had. The garde manger was able to work twice as fast as the sous chef, who just couldn’t keep up.S13

Would the nightmare end with the chef found buried in the weeds?

Why hadn’t they opened a ghost restaurant instead?


Globe Ad


 

As Reviewed on Amazon

banana slicerbanana rana