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Ghost & Ventless Kitchen Forum

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November 16 10:00 am 4:00 pm

Ghost Kitchens: Foodservice’s ultimate de-coupling of production and fulfillment.

Ventless tech solutions enable commercial kitchens to operate in just about any space.

Together they create a powerful disruptive force.

  • Breakout sessions
  • Experts
  • Live Cooking
  • Technology
  • & So much more…

Tuesday, 11/16/21 10:00 AM – 4:00 PM

Pecinka Ferri Culinary Center
3 Spielman Rd., Fairfield, NJ 07004-3413

We’ve recognized that, as major retailers have adopted the ghost kitchen model, there is a growing need for an overview of the concepts, planning, development, and execution of successful operations. Our Ghost & Ventless Kitchen Forum will be showcasing both the nuts and bolts of ventless appliances and the many nuances of ghost kitchens.


Join us for a complimentary day of mock-up ghost kitchen and live cooking vignettes by our chefs in the various environments on ventless appliances, along with a classroom component centering around costing, menu development, marketing, real estate and technology, with speakers from the operator and the manufacturing communities.

Admission is free and open to operators, consultants and designers, real-estate developers, dealers, and distributors.

Just Added

James Walker CFE, SVP of Nathan’s Famous Inc. Keynote Speaker 11:00 AM

Break-out sessions:

The Ventless Revolution presented by Scott Heim, Middleby Corporation

Sustainability Through Electric & Ventless presented by Chef Chris Galarza, Forward Dining Solutions

Building Bagel Businesses One Entrepreneur at a Time presented by Beth George, BYOB Bagels

& More to be announced…

Pecinka Ferri

(973) 812-4277

View Organizer Website

Pecinka Ferri Culinary Center

3 Spielman Rd
Fairfield, New Jersey 07004 United States
+ Google Map
973 812 4277
View Venue Website

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

 

๐Ÿ“ผ Be Kind. Rewind. ๐ŸŽฅ

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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.ย  Placing your orders prior to the “ball dropping” will be essential to securing ย 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.

Amirย 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

๐Ÿช Don’t Crumble! Come to our Culinary Center Events ๐Ÿช

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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: