thought Blast Chill

🍵 Soup’s On 🍲

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The weather is souper!

Thyme to start thinking about stew, broth, chowder, goulash, stock, gumbo, pottage, bouillon, and consomme’.

And what better accompaniment to a hot bowl, than fresh-baked bread?


Mibrasa recipes:
Monkfish stew with peas and potatoes


ITI

ITI Soup Ramen

ITI continues Refreshing the Tabletop® with the introduction of new soup and noodle bowls. Chefs today are taking ramen in exciting new directions. From the West Coast to the East Coast, foodservice patrons are enticed with bold and interesting new flavors. The versatility of ramen means that a chef can put his or her own twist on the dish, trying out countless variations in broth, toppings and seasoning.

The Trends:
“Authentic ramen made with high-quality ingredients has taken the noodle dish far beyond the familiar convenience food, and the National Restaurant Association’s annual What’s Hot culinary forecast has named ramen as a hot trend every year since 2013.”
— TMI Trading, 04/2018

“Mazemen—a kind of deconstructed ramen—is more about the noodles than the broth. Translated as “mixed noodles,” the dish is composed of ramen noodles napped in a small amount of sauce instead of swimming in a bowl of broth. The noodles are traditionally topped with Japanese ingredients…But some places are customizing mazemen with crazy combinations like smoked salmon and cream cheese.” –Restaurant Business 11/2017

We are pleased to offer a variety of bowls for presenting these trending noodle dishes. Check out our new Shanghai Bowls with Asian inspired decorations or choose from our many traditional white bowls.

Look to ITI for a full collection of Noodle Bowls offering the right design, size and capacity; for more information download the Soup & Ramen Bowls Flyer.


Gently Used Equipment Up For Grabs

AEF035 Spiral Mixer 208-240 / 3 Minor surface blemishes only
AEF035SP Spiral mixer 208/240/1 Minor sufrace blemishes
BTF060 Planetary Mixer 208-240 / 3 New Planetary Gear Ass’y
BTF060 Planetary Mixer 208-240 / 3 New Planetary Gear Ass’y
BTF080 Planetary Mixer 208-240 / 3 Minor surface blemishes only
BTF100 Planetary Mixer 208-240 / 3 Minor surface blemishes only
DLF18 Fondant sheeter 120/1 Minor surface dents
DSA330 Divider/Rounder 120/1 Surface blemishes on front.
DSA336 Divider/Rounder 120/1 Reconditioned,excellent condition
DSF022 Divider/Rounder 120/1 Minor surface blemishes only
EM20 Planetary Mixer 120/1 Low usage hrs., minor blemishes
PIZ3G Pizza Oven 120/1 Minor scratches

Doyon, the premier supplier of foodservice bakery equipment, now makes it even easier to make some dough baking up some bread.



Soup Kettle


alphabet-soup-joke

🔢 The Wholesomeness of Some; the Sum of the Holes ⛳

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The Whole is the Sum…. by Ed Pecinka

The supply and service chain of our industry is made up of multiple professionals and companies with individual knowledge and expertise , all with a  common goal of providing the end user customer with the right products, services and support that will allow their businesses to operate as smoothly as possible in the hectic world of foodservice.
We are all dependent upon each other and it is proven that the most successful professionals have surrounded themselves with a network of employees, manufacturers, manufacturers reps, dealers, consultants and designers as well as installers and service companies who they can rely on to “have their back” and visa versa.
This was very evident this week as MAFSI hosted our industry for our annual Golf Outing and Awards Dinner.
This event brings our all the “parts” of your industry to enjoy friendships, develop new relationships and honor those who have made a mark on our industry.
It was also shown as the AHF, New York and New Jersey, hosted events that brought out their “networks”
We were pleased to be part of all of these events and a “part” of our marketplace.
It is true that “the whole is the sum of its parts”.
Having your own “network “ of experts who have your back will not only lead to your success but will place you and your company in the best position to succeed.

MAFSI Golf Follett Sponsor

 

MAFSI GOLFCraig Cooper of Advance-Tabco is bookended by Brett and Rick Sher of the award-winning Day & Nite / All Service team.


AHF


MarsalRockin’ it at the Pizza Show in Atlantic City

Pizza show


server

While portion packets may have their place in the food service industry – drive through, carry out and delivery – they often end up wasting a restaurant more money than they’re worth.

They leave behind a mess, and often aren’t completely emptied before they’re thrown away. Diners take them to their tables by the handful just to leave them behind, and – let’s face it – how many people actually feel comfortable using hand-me-down packets? Not many.

Not to mention each packet contributes to an ever- growing amount of packaging waste.

Switching to bulk pouches from packets can save you $34.74 per case.

See how here!

 

 

Want to see other ways Server can save you money and reduce waste?

Calculate your ROI with the ConserveWell™!

Read about our Eco™ Dispensers!


Meanwhile, at the SHFM Conference…

Bill Adams


avacado

🍃Do Not Fall Behind 🎃

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Happy Autumn

Fall is in the air; We’ve made it 3/4 of the way through the year.

Just three months left to get done what needs doin’ in 2018.  Goals, budgets, projects, quotas – all need to wrap up in the 13 remaining weeks.

Not a lot of time when you consider holidays, events, and usage of time-off balances.

What are you waiting for?  Let’s get moving!


Blodgett has a few remaining guest registrations at no charge for the Atlantic City Pizza & Pasta Show.

Use Promo Code EXIV815712

Guest Registration Step-by-Step:

Go to www.PizzaAndPastaExpo.com

1. Click Register to Attend:

Pizza1

2. Click Attendee:

Pizza2

3. Enter First, Last and Company Name – Click Search:

Pizza3

4. If you do not find your name, Click Name is not Registered:

Pizza4

5. If your company is not listed, Click I can’t find my company, Start a new registration:

Pizza5

6. Enter Promo Code which will save you $40 off the onsite rate.

Pizza6

Make sure you do not to choose Manufacturer/Supplier and NON/EX  as your Business Classification. Those titles are considered a company that should be an Exhibitor and they would be charged a fee. Please select a different business classification.

  1. Complete the registration.

 

  1. Each guest will received a barcoded email from Experient (the Registration Company). Check your Spam folder if you do not receive your registration confirmation. Badges are not mailed. You will need to bring the confirmation email and ID to the Attendee Registration to print out your badge.

If you have any questions regarding your registration or if you do not receive a confirmation email, please call Experient at 800-974-7916 so they can look into it for you.

See you soon in Atlantic City!

International Pizza Expo| Pizza & Pasta Northeast
www.pizzaexpo.com | www.pizzaandpastaexpo.com

 


Southbend Logo

You can almost make out the Pecinka Ferri Team Members attending the recent Southbend Training!

Southbend Training 9-18


  • Continental Refrigerator has published an interim price list supplement, effective October 15th, 2018.  Please ensure that you are using the correct pricing! 

Continental

  • Also, this just in from Continental:  Please click here
    if you do business in California. 

PSL

🍴 Eating Out 🌞

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Al Fresco, the manager of Culinary Brown’s place decided to clarify their new outdoor dining initiative.

Raising the bar on beverage service was a sure cure for the pickle that they were in.

Unfortunately, Al Dente, the head chef just wanted to reconstitute last summer’s menu.

Happily, both agreed that they needed to infuse the coddled staff with a dollop of urgency, in order to whip them into shape for the season.

Holding his temper, while trying to settle the score, Fresco told the chef not to sweat the details.  Their team was steeped in the traditions of eating outdoors and none of them were ever caught skimming.

The head waiter, Sal Amanda agreed, and the three of them marinated the concept and decided to grind it out.  In order to grease the skids, so that a smooth rollout ensued, they glazed over the details when presenting it to the owner.

When he uncovered their omissions, boy was he steamed!  He knew his managers had a zest for the task at hand, and he certainly didn’t want to grill them.

After dressing them down, they cooked up a plan to infuse the deck and patio with new blend of equipment and furnishings.


Outdoor flyer